eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
7
17
article
Influence of glycosidases addition on selected monoterpenes contents in musts and white wines from two grape varieties grown in Poland
Mariusz Dziadas
1
Henryk JeleĹ
1
PoznaĹ University of Life Sciences
Background. Amount of monoterpene alcohol and their glycoside precursors in grapes is determined by the type of grapes, and the availability of specific hydrolytic enzymes during the manufacturing process. Addition of these enzymes, hydrolysing β-glycosidic bond, to the grape can be used to increase the potential of aromatic raw material, releasing odoriferous aglycons from non-volatile glycosides and in consequence to enhance the flavour of white wines. In this study complex enzyme preparations AR2000 and Rapidase X-Press were used as a supplement to the musts.
Material and methods. Two white grape varieties (Nachodka and PerĹa Zali) grown in Golesz vineyard in JasĹo were used for winemaking. Aglycone analysis was conducted on the basis of fast acid hydrolysis and solid phase extraction (SPE-C18) with subsequent GC-MS analysis. Wines treated with enzymes and without enzyme treatment were prepared. Dominating terpenes (linalool, nerol, geraniol, β-citronelol, α-terpineol) were quantified in this study.
Results. Amount of free terpenes was comparable in musts of both varieties (42.7 μg/L for PerĹa Zali, 46.3 μg/L for Nachodka), however Nachodka had 228.9 μg/L of bound terpenes, compared to 88.8 μg/L in PerĹa Zali. Addition of glycosidases to musts resulted in an approximately 50 μg/L increase in investigated monoterpenes in PerĹa Zali and appr. 100 μg/L in Nachodka. Total amount of monoterpenes decreased after 6 months storage, however their levels in enzyme treated wines were significantly higher than in control samples. Enzyme treated wines were evaluated by sensory panel and perceived different from control samples with more pronounced selected notes mainly fruity and floral.
Conclusion. Addition of enzymes can be used to improve the flavour of white wines produced from the average quality of raw material, influencing the increase in aromatic terpene alcohols. However, one must keep in mind that the changes in amount of released flavour compounds caused by the addition of enzymes may not always have a positive effect.
https://www.food.actapol.net/volume10/issue1/1_1_2011.pdf
white wines
glycosides
monoterpenes
SPE
GC/MS
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
19
33
article
Changes in the phenolic acid content during wort boiling and whirlpool
Dominik Szwajgier
1
Monika BaĹcarzewska
1
University of Life Sciences in Lublin
Background. Phenolic acids were repeatedly pointed out as powerful antioxidants.
The studies in the past prove the differences in the phenolic acids content in malts and worts. In this work, the influence of wort boiling and whirlpool separation on the phenolic acid content was studied.
Material and methods. Worts were produced in the local brewery by the infusion method using pale pilsner-type barley malt. Samples were analysed at the beginning of the boil, after the boil and after whirlpool separation (5 and 30 min). Free and total alkali extractable phenolic acids contents were analysed using HPLC-DAD.
Results. The main phenolic acid in all worts was ferulic acid in the free (35.47 ±3.28-117.51 ±4.40 mg·dm-3) as well as total alkali extractable form (193.49 ±4.84-294.72 ±2.65 mg·dm-3). With both forms no decrease was seen after boiling of wort (80 min at 100-100.5°C) followed by wort separation in the whirlpool. Similarly, no significant changes in the free and total form of p-coumaric acid content were seen.
Conclusions. It can be concluded that an elevated temperature during wort boiling and separation in whirlpool had no significant influence on the content of phenolic acids
(at least in the case of the specific mashing program applied in this brewery: equipment, enzyme preparations, mashing, time-temperature parameters etc.). The differences
in the phenolic acids levels could be rather attributed to different supplies of malt used for the production.
https://www.food.actapol.net/volume10/issue1/2_1_2011.pdf
ferulic acid
phenolic acid
wort
wort boiling
antioxidant
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
35
49
article
Application of immobilized cell preparation obtained from biomass of Gluconacetobacter xylinus bacteria in biotransformation of glycerol to dihydroxyacetone
Lidia Stasiak-RóşaĹska
1
StanisĹaw BĹaĹźejak
1
Aleksandra Miklaszewska
1
Warsaw University of Life Sciences - SGGW
Introduction. Dihydroxyacetone (DHA), being a product of glycerol oxidation by acetic acid bacteria, is an important compound widely applied in the cosmetic, food, and pharmaceutical industry, as well as in medicine. Biotransformation of glycerol to DHA is catalyzed by glycerol dehydrogenase (GlyDH, EC 1.1.1.6) bound with the cytoplasmic membrane of bacteria. An attempt was undertaken in this study to conduct glycerol biotransformation with immobilized fractions of a cell preparation with GlyDH activity. The content of dihydroxyacetone obtained with the cell preparation was compared with its content achieved in the reaction with immobilized viable cells of G. xylinus.
Material and methods. Cell walls of Gluconacetobacter xylinus bacteria were disintegrated enzymatically. The resultant preparation was immobilized on calcium alginate or first separated into two fractions (precipitate and supernatant) by centrifugation and then immobilized. DHA content was determined colorimetrically after the reaction with 3,5-dinitrosalicilic acid. Glycerol content was assayed with the refractometric method.
Results. After 20 days of the process, the concentration of DHA obtained with immobilized whole cells reached 25 g/l. In turn, the content of DHA obtained in the same period with immobilized fractions of the cell preparation accounted for 16.9 g/l and 8.95 g/l
(depending on the fraction applied).
Conclusions. DHA may be obtained in the process independent of G. xylinus metabolic activity using a preparation which displays the catalytic activity of glycerol dehydrogenase and obtained as a result of disintegration of live bacterial cells. The application of such a preparation may in the future eliminate technological problems posed by the presence of bacterial cells and their metabolites in the culture medium.
https://www.food.actapol.net/volume10/issue1/3_1_2011.pdf
dihydroxyacetone
glycerol
Gluconacetobacter xylinus
biotransformation
glycerol dehydrogenase
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
51
60
article
Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples
Agnieszka Nawirska-OlszaĹska
1
Anita Biesiada
1
Anna SokĂłĹ-ĹÄtowska
1
Alicja Z. Kucharska
1
WrocĹaw University of Environmental and Life Sciences
Background. When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence, it is recommended to blend pumpkin with other fruits, which are aromatic, have a defined taste, and contain a large quantity of active ingredients and organic acids to improve its palatibility.
Material and methods. The pumpkin chosen for the experiments was of the variety Karowita, of species Cucurbita maxima. Ten different of compositions were prepared for the purpose of the study: 10, 20 and 30% (w/w) of Japanese quince and cornelian cherry each, or 20 and 30% (w/w) of strawberry and apple each. The puree was then analysed for dry matter, extract, viscosity, colour, vitamin C, total polyphenols, carotenoids and DPPH.
Results. The highest content of vitamin C, which was in direct proportion to the quantity of the supplement added (17.88 to 23.43 mg·100 g-1), was detected in the quince-enriched puree. The lowest vitamin C content was determined in apple-enriched samples (1.36 to 1.6 mg·100 g-1). A similar pattern was observed with total polyphenols: the highest values were measured in quince-enriched puree, and the lowest in the puree supplemented with apple.
Conclusion. Taking into account antioxidant properties of the samples, quince-enriched pumpkin puree was found to be the most attractive, and apple-enriched pumpkin puree the least attractive one. The results suggest a wide range of application for pumpkin puree enriched with various additives.
https://www.food.actapol.net/volume10/issue1/4_1_2011.pdf
pumpkin puree
total polyphenols
vitamin C
antioxidant activity
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
63
72
article
Evaluation of the antiradical potential of fruit and vegetable snacks
Anna Gramza-MichaĹowska
1
Magdalena CzĹapka-Matyasik
1
PoznaĹ University of Life Sciences
Background. The use of plant origin polyphenols as food ingredients, supplements or antioxidants is very promising as a future trend for human health and food stability. Free radical activity, responsible for human ageing and food deterioration could be delayed by the use of antioxidants present in fruit and vegetables. The aim of the present research was to evaluate and compare the antiradical activity of selected fruits and vegetable snacks as a new promising kind of functional foods.
Material and methods. In the present study, seven commercial plant food snacks were analysed for the total polyphenol content and antioxidant activity evaluated according to the DPPH• and ABTS•+radical scavenging methods.
Results. The highest total polyphenol content was evaluated in chokeberry and blackcurrant chips extracts, apple chips contained significantly lower amount among all snacks. Chokeberry extract exhibited the highest antiradical activity when determined by the DPPH• and ABTS•+radical scavenging methods, while the apple and carrot chips extracts showed the lowest antiradical activity. DPPH• and ABTS•+ gave comparable results and were highly correlated (r = 0.83, p < 0.05).
Conclusions. Results obtained indicate that selection of plant matrices for snack production would be very important for consumer’s health, as they are potential sources of dietary antioxidants.
https://www.food.actapol.net/volume10/issue1/5_1_2011.pdf
antioxidant
DPPH•
ABTS•+
fruits
polyphenols
radicals
snacks
vegetables
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
77
81
article
Characterisation of five potato cultivars according to their nutritional and pro-health components
Dorota Gumul
1
RafaĹ Ziobro
1
MieczysĹaw Noga
1
Renata Sabat
1
University of Agriculture in Krakow
Introduction. Potatoes are very popular vegetables in Poland, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables, so it is important that they find their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals, and absence of toxins, as well as by a significant content of bioactive components from the group of polyphenols, which guarantee proper antioxidant activity of this vegetable. The study was performed in order to analyse 5 Polish potato cultivars, according to nutritional components, i.e.: proteins, fat, starch, carbohydrates, ash and biologically active compounds: such as polyphenols, flavonoids, as well as dietary fibre. At the same time antioxidant activity of the cultivars was determined by means of two independent methods.
Material and methods. The material for the study consisted of five varieties of potatoes: Saturna, Hermes, Raja, Rosalind, Courage, which were analysed for the content of nutrients i.e. protein, fat, starch, carbohydrate, ash and biologically active compounds: polyphenols, flavonoids, and fiber. Antioxidant activity of the examined potato varieties was determined by two independent methods.
Results. It was shown, taking into account the nutrients, that the potato variety Raja was characterised by the lowest content of carbohydrate and ash, and high amounts of protein and fat. The highest content of insoluble dietary fibre was determined for Raja, and its soluble fraction for Saturna. The amounts of insoluble fibre were three times as much as the content of soluble fibre in the analysed potato cultivars. The highest total polyphenol content was measured for Saturna, and the lowest for Rosalind. Other cultivars revealed similar amounts of these components (3 mg catechin/g d.m.). The contents of flavonols and flavonoids was not proportional to total polyphenol content in the analysed potato cultivars. Antioxidant activity determined by two independant methods was proportional to total polyphenol content in the analysed plant material.
Conclusions. It was shown that the content of pro-health ingredients such as: dietary fiber, total polyphenols and antioxidant activity was preferable for two of the five examined varieties of potatoes: Saturna and Raja.
https://www.food.actapol.net/volume10/issue1/6_1_2011.pdf
antioxidant activity
dietary fibre
polyphenols
potatoes
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
87
95
article
Comparison of quality attributes of buffalo meat curry at different storage temperature
Gurunathan Kandeepan
1
Anne Seet Ram Anjaneyulu
2
Napa Kondaiah
2
Sanjod Kumar Mendiratta
1
Indian Veterinary Research Institute in Izatnagar, India
National Research Centre on Meat in Chengicherla, India
Background. The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage at ambient and refrigeration temperature.
Material and methods. The meat samples were collected from the longissimus dorsi muscle of the carcasses from each group of buffaloes slaughtered according to the traditional halal method. Buffalo meat curry was prepared in a pressure cooker with the standardized formulation. This final product was subjected to evaluation of quality and shelf life.
Results. To evaluate the effect of different groups of meat samples on the quality of curry, product yield, pH, proximate composition, water activity (aw), thiobarbituric acid reactive substances (TBARS), calorific value, sensory attributes and microbiological assay were determined The energy of meat curry from young buffaloes was significantly lower than the meat curry from spent animal groups. The overall acceptability of curry decreased significantly during 3 days ambient storage compared to refrigeration storage.
Conclusions. Scientific processing by adopting good manufacturing practices and suitable packaging helped greatly to improve the shelf life of the ambient temperature stored buffalo meat curry. Buffalo meat curry from young male group showed better product characteristics and overall acceptability scores than spent buffalo group.
https://www.food.actapol.net/volume10/issue1/7_1_2011.pdf
buffalo meat
meat products
curry
technology
quality
shelf life
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
101
107
article
Evaluation of the effect of diet composition and B-group vitamins supplementation on selected calcium metabolism parameters in female rats
Joanna Sadowska
1
West Pomeranian University of Technology in Szczecin
Background. The aim of the study was to observe the effects of a modified diet, in which whole grains of cereals had been isocalorically substituted with wheat flour (type “500”) and saccharose, and supplementation with B-group vitamins, on selected calcium metabolism parameters in female rats.
Material and methods. The experiment was carried out on 36 female rats aged 6 months. Animals were fed two different diets. Groups I and II received clean tap water to drink, while group III had water solution of group-B vitamins.
Results. An analysis of the outcomes of the diet modifications allowed concluding that the females fed on the modified feed, either supplemented or non-supplemented, excreted more calcium with urine and exhibited its lower concentrations in blood plasma, as compared with the females fed on the standard feed. No significant differences, however, were observed in plasma ionized calcium concentrations in the studied animals, which implies that the regulation mechanism of its bio-active form concentrations is preserved. It has been found that the applied supplementation of the modified diet promoted bone calcium release inducing plasma alkaline phosphatase activity in this group of animals. Supplementation was also accompanied by a shift in calcium distribution manifested by its increased concentrations in erythrocytes.
Conclusions. Change in diet composition and supplementation were found to significantly affect calcium metabolism of the rats examined. Observed intracellular calcium accumulation may have been an underlying cause of an increased adipose tissue accumulation in B-group vitamin supplemented animals, which had been observed in previous studies.
https://www.food.actapol.net/volume10/issue1/8_1_2011.pdf
supplementation
B-vitamins
calcium metabolism
rat
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-03-30
10
1
113
121
article
Appreciation of concentration of lipoproteins and apolipoproteins in serum of male rats under the influence of diet change composition and its supplementation with group B vitamins
Zuzanna Goluch-Koniuszy
1
Aldona Wierzbicka
2
West Pomeranian University of Technology in Szczecin
The Children´s Memorial Health Institute in Warsaw
Background. This study was aimed at exploring, on animal model, how the diet changes, which results in exceeding 5 times the amount of deficit of group B vitamins after diet change, which up to a certain extent imitates supplementation method in people, influences the concentration of apolipoprotein A-I and apolipoprotein B – the components of lipoprotein HDL-C and LDL-C.
Material and methods. The research was conducted on 24 WISTAR male rats, aged
ca 5 months. The animals were divided into 3 feeding groups: I was fed with basic compound which contained among others full wheat grain and corn grain, group II and III with modified compound in which part of the full wheat grain, from basic compound, was substituted for wheat flour, and 50% of corn with saccharose. Group I and II animals were drinking pure tap water which wasleft tostand for some time beforehand, group III animals vitamins dissolved in water: B1, B2, B6, and PP – five times exceeded the difference between the amount of basic and modified feed, which in a certain way imitated the supplementation in human food. After one week of animals conditioning, the experiment was conducted for 6 weeks. In their blood serum were determined concentration of glucose (GL), triacyloglycerols (TG), total cholesterol (TC), fraction of HDL-cholesterol (HDL-C), fraction of LDL-cholesterol (LDL-C) and apolipoproteins A-I (apo A-I) and apolipoproteins B (apoB). In the dissected muscles and in the animals’ livers the amount of fat was determined with Soxhlet’s method. The obtained results were analysed with one factor variance by use of statistic computer program Statistica® with application of Duncan test.
Results. Analysing the influence of diet change and its supplementation with chosen group B vitamins on the amount of consumed feed, it was ascertained that in spite of the same calorific value of the used feed, significantly less, compared to other groups, was consumed by the animals from the supplemented group. However, there was no significant gain of body mass in male rats and higher accumulation of pericardial and peri-intestinal fat tissue. Significantly lower amount of fat, in comparison to animals fed with basic feed, was observed in muscles of animals fed with modified and supplemented feed, however significantly higher amount of fat was found in liver. In animals fed with modified feed compared with animals fed with basic feed higher GL, TG, TC its LDL-C fraction and apoB and decrease of fraction HDL-C concentration was noticed. The applied supplementation with group B vitamins statistically significantly lowered concentration of GL, TG, LDL-C fraction, apoB and increased concentration of TC. Observed decrease concentration of HDL-C fraction, apoA-I, apoB and increased TC in serum of supplemented animals it was statistically insignificant.
Conclusions. Analysis of the obtained results allowed stating that supplementation of diet with chosen group B vitamins in which full grains were exchanged for wheat flour and saccharose, was favourable to returning to original state of disadvantageous effects brought by change of diet content. It was demonstrated by decrease of glucose, triacyloglycerols, lipoprotein LDL-C and apoB concentration while lipoproteins HDL-C and apoA-I were decreased and increase of total cholesterol in blood of rats under research, although not all changes were statistically significant.
https://www.food.actapol.net/volume10/issue1/9_1_2011.pdf
supplementation
vitamins B groups
lipids
lipoproteins
apolipoproteins
rats