Template-Type: ReDIF-Article 1.0 Author-Name: Xin Zhao Author-Workplace-Name: College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China Author-Name: Lu Yue Author-Workplace-Name: College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China Author-Name: Xincheng Liu Author-Workplace-Name: Beijing Ensoul Technology Ltd., Beijing, P.R. China Author-Name: Ling Liu Author-Workplace-Name: College of Food Science, Shenyang Agricultural University, Shenyang, P.R. China Title: Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment Abstract: Advanced glycation end products (AGEs) are glycosylated metabolic products generated in vivo and are associated with aging-related diseases. They are also formed during heat treatment in food processing. In this work, we investigated the contribution of linoleic acid (LA) to AGE formation using a protein/glucose model. An electronic tongue, denaturing polyacrylamide gel electrophoresis, electron spin resonance spectroscopy, circular dichroism, and ultraperformance liquid chromatography-tandem mass spectrometry were used to analyse reaction intermediates and reactive radical formation. The results show that LA is the key factor responsible for the change in flavour including the rapid triggering of glycation reactions. The amount of lipid-induced reactive radicals was significantly higher than in the non-fat system, radical generation in the non-fat system was gradually quenched after a robust radical-yielding reaction in the first 25 minutes. Subsequent unsaturated lipid oxidation, and AGE accumulation surpass Maillard reaction-only outcomes. Initial LA-induced changes in protein structure are followed by glycation and are enhanced by hydrophobic interactions and increased carbonyl levels resulting from lipid oxidation. These findings implicate lipids and lipid oxidation as the main factors responsible for AGE formation during the processing of fat-rich unsaturated fatty acid-containing foods. Keywords: glycation, linoleic acid, radical formation, flavour Journal: Czech Journal of Food Sciences Pages: 367-375 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/405/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/405/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0001.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:405-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Tlak Gajger Author-Workplace-Name: Faculty of Veterinary Medicine and 3Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia Author-Name: Iva Pavlović Author-Workplace-Name: Ruđer Bošković Institute, Zagreb, Croatia Author-Name: Mirza Bojić Author-Name: Ivan Kosalec Author-Name: Siniša Srečec Author-Workplace-Name: Križevci College of Agriculture, Križevci, Croatia Author-Name: Toni Vlainić Author-Workplace-Name: Ruđer Bošković Institute, Zagreb, Croatia Author-Name: Josipa Vlainić Author-Workplace-Name: Ruđer Bošković Institute, Zagreb, Croatia Title: Components responsible for antimicrobial activity of propolis from continental and Mediterranean regions in Croatian Abstract: Propolis is a popular subject of research worldwide due to its therapeutic potential. The antimicrobial activity of propolis appears to be promising but depends on many variables related to its origin such as the content of phenolics and flavonoids. To address this issue with Croatian propolis, which has two major origins (Mediterranean and continental), we exposed bacteria (Escherichia coli and Staphylococcus aureus) and yeasts (Candida albicans and Aspergillus niger) to different propolis concentrations (two-fold microdilution method with TCC/formazan endpoint). Total phenolic and flavonoid content and chromatographic profile along with antioxidant activity were assessed. The majority of the 24 propolis samples tested exhibited potent antimicrobial activity against S. aureus bacteria and the yeast C. albicans. Most propolis samples also exhibited robust antioxidative capacity which correlated polyphenol and flavonoid content. To the best of our knowledge this is the first study in which the antimicrobial activity of Croatian propolis is correlated with its constituents. Keywords: propolis, antimicrobial effects, phenols, flavonoids, DPPH, FRAP, HPLC analyses, correlations Journal: Czech Journal of Food Sciences Pages: 376-385 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/103/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0002.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:103-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivona Djurkin Kušec Author-Workplace-Name: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Danijela Samac Author-Workplace-Name: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Vladimir Margeta Author-Workplace-Name: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Žarko Radišić Author-Workplace-Name: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Dragutin Vincek Author-Workplace-Name: Department of Agriculture, Varaždin County, Varaždin, Croatia Author-Name: Goran Kušec Author-Workplace-Name: Faculty of Agriculture, J.J. Strossmayer University of Osijek, Osijek, Croatia Title: Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages Abstract: The purpose of this investigation was the identification of chicken, beef and sheep meat in pork sausages using PCR-RFLP and PCR with pecies-specific primers. Six dry fermented pork sausages were produced by adding beef, sheep and chicken meat to each in the amount of 1 and 5%. DNA was extracted from five regions of each sausage and PCR-RFLP together with PCR using species-specific primers was performed. PCR-RFLP analysis was successful only for chicken meat, while species-specific PCR was effective for identification of chicken, eef and sheep meat in all ratios and from all regions of the sausages. The results of our study show that discovering adulteration using PCR-RFLP is suitable only for chicken meat in the investigated products, while for detection of beef and sheep meat use of species-specific oligonucleotides is more effective. Keywords: DNA, traceability, meat species, dry fermented product Journal: Czech Journal of Food Sciences Pages: 386-391 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/243/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/243/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0003.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:243-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iñaki Etaio Author-Workplace-Name: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain Author-Workplace-Name: Lactiker research team (Quality and safety of foods of animal origin), Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain Author-Name: Pilar F. Gil Author-Workplace-Name: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain Author-Name: Mónica Ojeda Author-Workplace-Name: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain Author-Name: Luis Javier R. Barron Author-Workplace-Name: Lactiker research team (Quality and safety of foods of animal origin), Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain Author-Name: Francisco José Pérez Elortondo Author-Workplace-Name: Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea, Centro de Investigación Lascaray Ikergunea, Vitoria-Gasteiz, Spain Author-Workplace-Name: Lactiker research team (Quality and safety of foods of animal origin), Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain Title: Assessment of sensory quality of calf chops with different fat cover using a specific sensory method by a trained panel Abstract: Carcass fat cover is used in many countries as a predictor of meat quality, although studies relating this parameter to sensor y quality of meat are scarce and are mainly based on acceptability or palatability evaluation. The samples of calf chops with three different degrees of carcass fat cover were analysed according to a specific method for sensor y quality assessment. A trained panel evaluated the samples and scored the sensor y quality related to odour, texture, flavour, and persistence. Samples with higher carcass fat cover presented significantly better scores for texture, flavour, and persistence, although not for odour. When calculating global sensor y quality by integrating the cited parameters, significant differences were found between the three fat cover groups. Texture, f lavour, and persistence were also correlated with fat cover and marbling degree. Specific sensor y characteristics (medium tenderness, slightly tough, rancid odour, cooked meat aroma, equal or higher than fat aroma, ver y low aroma intensity, dominance of fat aroma, obvious liver aroma and milky aroma) contributed to explaining the quality differences obser ved among the groups. Keywords: beef meat, meat quality, quality categorisation, sensory description, meat texture Journal: Czech Journal of Food Sciences Pages: 392-400 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/276/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/276/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0004.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:276-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Małgorzata Makarewicz Author-Workplace-Name: Department of Fermentation Technology and Technical Microbiology and Author-Name: Stanisław Kowalski Author-Workplace-Name: Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Marcin Lukasiewicz Author-Workplace-Name: Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Author-Name: Magdalena Małysa-Paśko Author-Workplace-Name: Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland Title: Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market Abstract: Six commercial natural honeys available on the Polish market were characterised with respect to their geographical and floral origins, physicochemical parameters and microbial properties. The study focused on a determination of the activity of the main enzymes, antioxidant capacity and identification of antimicrobial effects. Fructose was the predominant sugar in all tested honeys. The largest amount of hydroxymethylfurfural (HMF) was found in eucalyptus honey. It was found that thyme honey was characterised by the highest values of diastase number, invertase activity, antioxidant capacity and total phenolic content. A very week correlation between the antioxidant properties of tested honeys and their antimicrobial action against tested bacteria was observed. M. luteus and P. putida were resistant to most honey samples. All tested honeys showed antibacterial activity against E. coli and P. myxofaciens. B. subtilis was resistant only to eucalyptus honey. Keywords: bee product, enzymatic activity, HMF, microbial properties, antioxidants, phenolic content Journal: Czech Journal of Food Sciences Pages: 401-406 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/350/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/350/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0005.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:350-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dong Nguyen Author-Workplace-Name: Department of Biochemistry, Hanoi University of Pharmacy, Hanoi, Vietnam Author-Name: Alena Nováková Author-Workplace-Name: Department of Food Analysis and Nutrition and 3Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Klára Spurná Author-Workplace-Name: Department of Food Analysis and Nutrition and 3Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jiří Hričko Author-Workplace-Name: Department of Food Analysis and Nutrition and 3Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Huong Phung Author-Workplace-Name: Department of Biochemistry, Hanoi University of Pharmacy, Hanoi, Vietnam Author-Name: Jitka Viktorová Author-Name: Milena Stránská Author-Workplace-Name: Department of Food Analysis and Nutrition and 3Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jana Hajšlová Author-Workplace-Name: Department of Food Analysis and Nutrition and 3Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tomáš Ruml Title: Antidiabetic Compounds in Stem Juice from Banana Abstract: The stem juices from Musa × paradisiaca L. banana plants cultivated in their original natural habitat in Vietnam and those cultivated in a greenhouse in the Czech Republic were investigated for the presence of phytochemicals with antidiabetic potency. Respective bioactivities of these phytochemicals were also determined. Sample screening using ultrahigh performance liquid chromatography coupled with tandem high-resolution mass spectrometry (UHPL-HRMS/MS) method showed some differences in the pattern of bioactive compounds, both in terms of their number and concentration. p-Hydroxybenzoic and gallic acids were the predominant analytes found in stem juice from plants grown in Vietnam, while ferulic acid was the major compound found in juice obtained from greenhouse bananas. Despite differences in the occurrence of potentially antidiabetic compounds, both extracts exhibited comparable inhibitory activity against α-glucosidase and α-amylase. Keywords: amylase, antidiabetic phytochemicals, plantan, Musa × paradisiaca, glucosidase inhibitor, inhibitor, extract cocktail Journal: Czech Journal of Food Sciences Pages: 407-413 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/172/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/172/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0006.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:172-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vassilia Sinanoglou Author-Workplace-Name: Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Athens, Greece Author-Name: Dimitra Houhoula Author-Name: Vasiliki Kyrana Author-Workplace-Name: Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Athens, Greece Author-Name: Vladimiros Lougovois Author-Workplace-Name: Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Athens, Greece Title: Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA Abstract: Crude oils recovered from the viscera of conventionally and organically farmed gilthead sea bream (Sparus aurata), European seabass (Dicentrarchus labrax) and sharpsnout sea bream (Diplodus puntazzo) were characterised. Triacylglycerols (TAG) and phospholipids (PL) were the major lipid classes. Visceral oils contained high levels of n-3 polyunsaturated fatty acids (PUFA), in particular docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The DHA/EPA ratios (range 1.66-2.46) were higher in organically farmed fish. Total PUFA and n-3 fatty acid levels varied according to both species and rearing system, and were higher in the conventionally farmed sparids. The ratios of n-3 to n-6 PUFA (1.42-2.19) were comparable to the values reported for muscle lipids, while the PUFA/SFA ratios (1.07-1.33) exceeded the recommended value. Visceral oils exhibited good oxidative stability, as judged by monitoring lipid oxidation products during storage at 63°C. These data indicate that the viscera of all three species may represent a good source for the production of omega-3 rich oils. Keywords: farmed fish, viscera, lipid composition, oxidative stability Journal: Czech Journal of Food Sciences Pages: 414-423 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/448/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/448/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0007.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:448-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Ivan Švec Title: Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality Abstract: Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results of the baking test corresponded with the altered rheological parameters of dough. Based on principal component and cluster analyses, representative features for each rheological test were identified: amylograph maximum (amylograph test), the pasting temperature (RVA test), dough softening degree (farinograph test), extensigraph ratio (extensigraph test) were selected as the representative features. For the evaluation of fermented dough behaviour, wheat flour-linseed fibre composites could be differentiated according to fermentation time (fermentograph test) and dough volume (OTG test). Statistics also confirmed the appropriateness of the crumb firmness parameter for a detailed specification of bread quality. Keywords: bread charasteristics, correlation analysis, dough rheology, flax fibre, PCA Journal: Czech Journal of Food Sciences Pages: 424-431 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/450/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/450/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0008.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:450-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tatjana Krivorotova Author-Workplace-Name: Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania Author-Workplace-Name: Department of Polymer Chemistry, Vilnius University, Vilnius, Lithuania Author-Name: Jolanta Sereikaite Author-Name: Pawel Glibowski Author-Workplace-Name: Department of Milk Technology and Hydrocolloids, University of Life Sciences, Lublin, Poland Title: Rheological and textural properties of yogurts enriched with Jerusalem artichoke flour Abstract: Rheological and textural properties of whole milk yogurt enriched with the flour from tubers of two Jerusalem artichoke cultivars were investigated. They were compared with the properties of yogurts enriched with the extracts containing fructooligosaccharides and other carbohydrates isolated by different methods from tuber flour. Chemical analysis of extracts was also performed. All yogurts enriched with tuber flour or other carbohydrates exhibited viscoelastic behaviour. Keywords: whole milk yogurt, supplementation, parameters, carbohydrates, chemical analysis Journal: Czech Journal of Food Sciences Pages: 432-439 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/2/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0009.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:2-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Haniyeh Rasouli-Pirouzian Author-Workplace-Name: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran Author-Name: Seyed Hadi Peighambardoust Author-Name: Sodeif Azadmard-Damirchi Author-Workplace-Name: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran Title: Rheological properties of sugarfree milk chocolate: Comparative study and optimisation Abstract: The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties. Keywords: chocolate, maltitol, flow properties, simplex-lattice mixture design, xylitol Journal: Czech Journal of Food Sciences Pages: 440-448 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/231/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/231/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0010.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:231-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hadi Samimi Akhijahani Author-Workplace-Name: Department of Agrotechnology, College of Aburaihan, University of Tehran, Tehran, Iran Author-Workplace-Name: Department of Biosystem Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran Author-Name: Akbar Arabhosseini Author-Workplace-Name: Department of Agrotechnology, College of Aburaihan, University of Tehran, Tehran, Iran Author-Name: Mohammad Hossein Kianmehr Author-Workplace-Name: Department of Agrotechnology, College of Aburaihan, University of Tehran, Tehran, Iran Title: Comparative quality assessment of different drying procedures for plum fruits (Prunus domestica L.) Abstract: Different drying methods for plum fruits were compared in this case study. Samples were dried at a temperature of 70°C using the method of hot air drying as well using hybrid solar drying at three levels of air velocity (0.5, 1, and 2 m/s) and open sun drying. The dried samples were then compared on the basis of changes in colour, shrinkage and rehydration. The effect of air velocity on colour change was significant (P < 0.05) at the three different levels (0.5, 1, and 2 m/s), whereas effects on shrinkage and rehydration ratio were not significant (P < 0.05). The best conditions for plum drying with respect to values of colour change, shrinkage, rehydration ratio and the drying costs were obtained for the plums dried using a hybrid solar dryer at an air velocity of 1 m/s. Keywords: colour, rehydration, shrinkage, hybrid solar dryer Journal: Czech Journal of Food Sciences Pages: 449-455 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/440/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/440/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0011.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:440-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Javier David Vega Arroy Author-Workplace-Name: Faculty of Chemical Engineering and Author-Name: Hector Ruiz-Espinosa Author-Workplace-Name: Faculty of Chemical Engineering and Author-Name: Juan Jose Luna-Guevara Author-Workplace-Name: Faculty of Chemical Engineering and Author-Name: Maria L. Luna-Guevara Author-Workplace-Name: Faculty of Chemical Engineering and Author-Name: Paola Hernández-Carranza Author-Workplace-Name: Faculty of Chemical Sciences, Benemérita Universidad Autónoma de Puebla, Puebla, Mexico Author-Name: Raúl Ávila-Sosa Author-Workplace-Name: Faculty of Chemical Sciences, Benemérita Universidad Autónoma de Puebla, Puebla, Mexico Author-Name: Carlos Enrique Ochoa-Velasco Author-Workplace-Name: Faculty of Chemical Sciences, Benemérita Universidad Autónoma de Puebla, Puebla, Mexico Title: Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel Abstract: The effect of different solvents and extraction methods on total anthoc yanins, phenolic compounds, and antioxidant capacity from x´kijit (renealmia alpinia Rottb. Maas) peels was evaluated. In order to evaluate the effect of solvents on the bioactive compounds extraction efficienc y and antioxidant capacity, a special cubic mixture design model was implemented with ethanol, methanol, and acetone as solvents and conventional (agitation - 1 and 6 h; Soxhlet - 2 and 4 h), novel (power ultrasound - 2.5 and 5 min) methods, and combination of extraction methods. Acceptable correla - tions between predicted and experimental data were obtained for total anthoc yanins ( r2 = 0.95), phenolic compounds (r2 = 0.78), and antioxidant capacity (r2 = 0.97), with methanol exhibiting the highest extraction yield of bioactive compounds and resultant antioxidant capacity. Although the extraction of total anthocyanins (82.2-85.8 mg cyanidine/ kg) and phenolic compounds (183.6-207.0 mg GAE/kg) was best carried out through Soxhlet, the ultrasonic treat- ment showed similar antioxidant capacity values (27.4-34.3 mg Trolox/kg) to those of 2-h Soxhlet. Moreover, a 5-min ultrasound pretreatment significantly increased (p < 0.05) phenolic compounds by 11, 21 and 12% when combined with agitation 1, 6, and 2-h Soxhlet treatments, respectively ; while the antioxidant capacity increased by 26, 48, and 22% for the same treatments. Ultrasound might be used as a valuable, green alternative procedure for improving the solvent extraction of bioactive compounds. Keywords: ultrasound, extraction process, x´kijit peel, bioactive compounds, antioxidants Journal: Czech Journal of Food Sciences Pages: 456-465 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/316/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/316/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0012.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:316-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Fouad Ali Abdullah Abdullah Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Hana Buchtová Author-Workplace-Name: Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Author-Name: Peter Turek Author-Workplace-Name: Department of Hygiene and Food Industry Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Title: Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication Abstract: The effect of modified atmosphere packaging (MAP1 80% O2/20% CO2 and MAP2 70% N2/30% CO2) on the selected parameters (ammonia, thiobarbituric acid reactive substances /TBARS/) and antioxidant capacity in chilled meat (2 ± 2°C) of organic chickens (breast and thigh) was evaluated. Control samples were packaged using a polyolefin film. The experiment was conducted on day 2 and repeated on day 7, 10, and 14 of storage. TBARS of samples in MAP1 were higher than in samples stored in MAP2. Ammonia in meat in MAP2 was constant during storage. In general, the DPPH inhibition percentage of meat in MAP1 was lower than that in meat in MAP2. Results of the present study indicated that MAP2 could be preferable for the packaging of organic chicken meat. Keywords: ecological product, poultry, shelf life, meat quality, antioxidant capacity Journal: Czech Journal of Food Sciences Pages: 466-468 Volume: 35 Issue: 5 Year: 2017 DOI: 10.17221/32/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/32/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201705-0013.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:32-2017-CJFS