Template-Type: ReDIF-Article 1.0 Author-Name: Ming Zhang Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Guihong Zhao Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Guisheng Zhang Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Xinyang Wei Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Mingxia Shen Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Liping Liu Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Xiangying Ding Author-Workplace-Name: College of Life Science, Heze University, Heze City, P.R. China Author-Name: Yong Liu Author-Workplace-Name: Heze Juxinyuan Food Co., Ltd., Heze City, P.R. China Title: A targeted analysis of flavonoids in asparagus using the UPLC-MS technique Abstract: Production development for asparagus has become an important research subject due to its low shelf life. In order to determine the content of flavonoids in asparagus tips and shoots, LC-MS-based method was performed for a targeted analysis of flavonoids in asparagus, and 34 peaks attributed to the targeted flavonoids were characterised. Twelve peaks corresponding to rutin, isoquercitrin, quercetin, naringin, taxifolin, vitexin, genistin, daidzein, luteolin, chrysin, and kaempferide were identified and quantified from the asparagus tips and shoots by the LC-MS-based detection with monitoring of parent/daughter ions. The results showed that rutin (> 99%) was the main flavonoid present in the asparagus tips and shoots. Although the tips and shoots contained almost similar compounds, the content of the major compounds, especially rutin, was significantly different. Therefore, the method established through this study could be used for quantitative analysis of flavonoids, especially rutins, in asparagus. The result will provide a theoretical basis for food development in asparagus. Keywords: asparagus, flavonoids, targeted analysis, LC-MS Journal: Czech Journal of Food Sciences Pages: 77-83 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/168/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/168/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0001.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:168-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zhengyi Hu Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: National R & D Branch Centre for Conventional Freshwater Fish Processing, Wuhan, P.R. China Author-Name: Yao Tong Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Name: Anne Manyande Author-Workplace-Name: School of Human and Social Sciences, University of West London, London, UK Author-Name: Hongying Du Author-Workplace-Name: College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China Author-Workplace-Name: National R & D Branch Centre for Conventional Freshwater Fish Processing, Wuhan, P.R. China Title: Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongue Abstract: Silver carp is a one of the most important freshwater fish species in China, and is popular when making soup in the Chinese dietary culture. In order to investigate the profile of fish soup tastes and flavours cooked using different regions of the same fish, the silver carp was cut into four different regions: head, back, abdomen, and tail. The differences in taste and flavour of the four kinds of homemade fish soup were investigated by an electronic nose and electronic tongue. The basic chemical components of the different fish regions and the SDS-PAGE profile of the fish soup samples were investigated. Two chemometrics methods (principal component analysis and discriminant factor analysis) were used to classify the odour and taste of the fish soup samples. The results showed that the electronic tongue and nose performed outstandingly in discriminating the four fish soups even though the samples were made from different regions of the same fish. The taste and flavour information of different regions of the silver carp fish could provide the theoretical basis for food intensive processing. Keywords: fish soup, principal component analysis, discriminant factor analysis Journal: Czech Journal of Food Sciences Pages: 84-93 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/103/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/103/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0002.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:103-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza Drtilová Author-Workplace-Name: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Katarína Ďurčanská Author-Workplace-Name: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Andrea Machyňáková Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Ivan Špánik Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Tatiana Klempová Author-Workplace-Name: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Author-Name: Katarína Furdíková Author-Workplace-Name: Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovakia Title: Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines Abstract: Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains CS-V2 and CS-V3 had the highest similarity of VOC profiles while CS-V1 was significantly different. Wine fermented with yeast strain CS-V1 was characterized by a high concentration of hexyl octanoate, 2-phenylethyl octanoate and free terpenoids (farnesol, farnesyl acetate). Strain CS-V2 contributed to an increased relative concentration of 1-hexadecanol, 1-heptanol, 9-decenoic acid and nerolidol. Wine fermented with CS-V3 had a high level of benzaldehyde, hexyl hexanoate, benzeneacetaldehyde and terpenoids α-terpineol and nerol. Keywords: comprehensive gas chromatography, high-resolution mass spectrometry, winemaking technologies, yeast Journal: Czech Journal of Food Sciences Pages: 94-102 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/338/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/338/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0003.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:338-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shaohua Xing Author-Workplace-Name: College of food engineering, Ludong University, Yantai, P.R. China Author-Name: Xiaoshuan Zhang Author-Workplace-Name: Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing, P.R. China Author-Name: Hansheng Gong Author-Workplace-Name: College of food engineering, Ludong University, Yantai, P.R. China Title: The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging Abstract: The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from -1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular, the 10% CO2 group could reduce rotting rate, maintain firmness, delay the change of soluble solids and vitamin C, reduce the activity of polyphenol oxidase and peroxidase. This group always had good firmness, nutrition and taste after 120 days of storage. So the 10% CO2 concentration provides suitable gas storage conditions of sweet cherries in modified atmosphere packaging. Keywords: cherries, gas composition, controlled atmosphere, quality Journal: Czech Journal of Food Sciences Pages: 103-108 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/255/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/255/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0004.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:255-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Beata Paszczyk Author-Name: Joanna Łuczyńska Author-Workplace-Name: Chair of Commodity Science and Food Analysis, University of Warmia and Mazury in Olsztyn, Poland Title: Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market Abstract: The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g-1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P < 0.05), but the fat from the UHT milks (3.32 mg g-1 fat) had the lowest content. Keywords: dairy products, fatty acids, CLA, lipid quality indices Journal: Czech Journal of Food Sciences Pages: 109-114 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/341/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/341/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0005.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:341-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Geyin Zhang Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Yunru Chen Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Kinza Tariq Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Zhaoxia An Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Shuaiyang Wang Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Fareed Qumar Memon Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Weiyu Zhang Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Author-Name: Hongbin Si Author-Workplace-Name: College of Animal Science and Technology, Guangxi University, Nanning, P.R. China Title: Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant properties Abstract: The response surface method was used to study the ultrasonic extraction of traditional Chinese medicine Desmodium triquetrum (L.) DC. phenolic acid. By measuring the total phenolic content, the liquid/solid ratio, ultrasonic power, temperature, time and ethanol solubility were determined to be the significant influencing factors. The total phenolic content reached the highest value (30.3708 mg g-1) under the conditions of the liquid/solid ratio 30%, ultrasonic power 160 w, temperature 40 °C, time 20 min, and ethanol solubility 60%, compared with the traditional boiling method. The total phenolic content was improved, and it was close to the predicted value (29.6548 mg g-1), which proves that the scheme is feasible. After testing, the phenolic acid extracted under these conditions has a good antioxidation effect. The study suggests that ultrasonic extraction methods have the potential to extract antioxidants from traditional Chinese medicines. Also, the influence parameters affecting the process can be further optimized for industrial production. Keywords: ultrasonic extraction, antioxidant activity, phenolic acids, Chinese herbal medicine Journal: Czech Journal of Food Sciences Pages: 115-122 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/230/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/230/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0006.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:230-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Peiyun Li Author-Workplace-Name: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China Author-Workplace-Name: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, P.R. China Author-Workplace-Name: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China Author-Name: Shiyuan Fang Author-Workplace-Name: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China Author-Workplace-Name: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, P.R. China Author-Workplace-Name: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China Author-Name: Jingbang Wang Author-Workplace-Name: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China Author-Workplace-Name: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, P.R. China Author-Workplace-Name: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China Author-Name: Jun Mei Author-Workplace-Name: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China Author-Workplace-Name: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, P.R. China Author-Workplace-Name: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China Author-Name: Jing Xie Author-Workplace-Name: Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture of the People's Republic of China, Shanghai, P.R. China Author-Workplace-Name: Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, P.R. China Author-Workplace-Name: College of Food Science and Technology, Shanghai Ocean University, Shanghai, P.R. China Title: Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storage Abstract: The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO2, 5% O2, 35% N2) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on preventing the degradation of proteins and retained better flavour quality. Keywords: farmed pufferfish, high CO2 MAP systems, shelf life, quality Journal: Czech Journal of Food Sciences Pages: 123-130 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/188/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/188/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0007.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:188-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jonna Szulc Author-Name: Grażyna Gozdecka Author-Workplace-Name: Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Poland Author-Name: Wojciech Poćwiardowski Author-Workplace-Name: Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Poland Title: The application of NIR spectroscopy in moisture determining of vegetable seeds Abstract: The aim of the study was to elaborate a universal calibration for the near infrared (NIR) spectrophotometer to determine the moisture of various kinds of vegetable seeds. The research was conducted on the seeds of 5 types of vegetables - carrot, parsley, lettuce, radish and beetroot. For the spectra correlation with moisture values, the method of partial least squares regression (PLS) was used. The resulting qualitative indicators of a calibration model (R = 0.9968, Q = 0.8904) confirmed an excellent fit of the obtained calibration to the experimental data. As a result of the study, the possibilities of creating a calibration model for NIR spectrophotometer for non-destructive moisture analysis of various kinds of vegetable seeds was confirmed. Keywords: moisture content, seeds, non-destructive method, analysis of water, method development Journal: Czech Journal of Food Sciences Pages: 131-136 Volume: 38 Issue: 2 Year: 2020 DOI: 10.17221/57/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/57/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202002-0008.txt Handle: RePEc:caa:jnlcjf:v:38:y:2020:i:2:id:57-2019-CJFS