Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 5 14 article Effect of pre-freezing and culinary treatment on the content of amino acids of green pea Zofia Lisiewska 1 Jacek SĹ‚upski 1 Waldemar Kmiecik 1 Piotr GÄ™bczyĹ„ski 1 University of Agriculture in Krakow Green pea is regarded as an important constituent of a human diet, especially for vegetarians. The aim of the present work was to evaluate the amino acids content in green pea and the quality of pea protein. The study covered raw seeds; fresh seeds cooked to consumption consistency; and two kinds of frozen products prepared for consumption: frozen seeds obtained using the traditional method and frozen seeds of the ready-to-eat type. Compared with the raw material, cooked fresh pea contained more isoleucine (15%), valine (14%) and arginine (24%) but less tyrosine (17%); cooked pea from the traditional frozen product contained less sulphur-containing amino acids (12%) and alanine (13%); while pea from the frozen product of the ready-to-eat type contained a similar or higher amount (from 12% to 38%) of amino acids, except for sulphur-containing amino acids (less 12%). The protein of green pea was of very good quality, both in raw seeds and in those prepared for consumption. In comparison with the FAO/WHO/1991 standard, the CS indexes exceeded 100. It was only for sulphuric amino acids that the CS for the ready-to-eat product was 98. The methods of culinary and technological processing applied affected the quality of protein in green pea seeds to a negligible degree. https://www.food.actapol.net/volume7/issue4/1_4_2008.pdf green pea blanching cooking freezing microwave thawing and heating eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 15 22 article Physico-chemical properties and antioxidant activity of selected plum cultivars fruit Dorota Walkowiak-Tomczak 1 Julita ReguĹ‚a 1 Grzegorz Ĺysiak 1 PoznaĹ„ University of Life Sciences The aim of the study was to present and compare characteristics of pomological parameters, colour, dry matter and solids contents, as well as antioxidant activity of fruit of selected plum cultivars. Analyses were conducted on plums (Prunus domestica) of three cultivars: ‘WÄ™gierka ZwykĹ‚a’, ‘Bluefre’ and ‘Elena’. Presented morphological parameters of fruit and stones included their length, width and weight, as well as mean fruit size and firmness. Fruit colour was measured by spectrophotometry in the L*a*b* system. Contents of dry matter and solids were determined in fruits. Moreover, Trolox-equivalent antioxidant capacity (TEAC) of plums was assayed by colorimetry using a cation radical ABTS. The biggest fruits were found for cv. ‘Bluefre’, while the highest value of dry matter and solids contents – in cv. ‘WÄ™gierka ZwykĹ‚a’. Higher antioxidant activity (µM Trolox/g d.m.) was assayed in plums of relatively new cultivars, ‘Bluefre’ and ‘Elena’, in comparison to the traditional cultivar ‘WÄ™gierka ZwykĹ‚a’. https://www.food.actapol.net/volume7/issue4/2_4_2008.pdf plum antioxidant activity colour physical and quality parameters eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 23 30 article Technological quality of grain of spring wheat cultivated as pure varieties and their mixtures MirosĹ‚aw Ĺťmijewski 1 Zygmunt Gil 1 WrocĹ‚aw University of Environmental and Life Sciences Technological quality of grain and flour of milling mixtures ‘Omega’ + ’Igna’ + ’Henika’ and ‘Omega’ + ’Igna’ + ’Banti’, made of three varieties of grain mixed in equal proportion were compared to quality of wheat which was cultivated in mixtures of the same varieties. Before sowing those varieties were compiled in equal proportion. ‘Omega’ and ‘Igna’ are varieties susceptible to infestation by fungi unlike ‘Henika’ and ‘Banti’ varieties. Wheat was cultivated with or without fungicide protection. Hectolitre weight, content of low molecular SDS-soluble protein and number of insoluble protein in flour were more profitable for mixtures made of pure stands than variety mixtures. As far as vitreousness of grain, milling properties of grain, content of protein in grain and SDS + ME-soluble protein are concerned the quality of variety mixtures was higher for the variety mixture in comparison with mixtures made of pure stands. Fungicide protection in the cultivation of pure varieties and varieties mixtures increased value of hectolitre weight and filling and uniformity of grain. https://www.food.actapol.net/volume7/issue4/3_4_2008.pdf wheat grain variety mixtures milling mixtures eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 31 38 article Application of bromocresole purple index (BCPI) for evaluation of contents of available lysine from micro-vave-heated soybean seeds Marek Szmigielski 1 Agnieszka Sagan 1 <span class="border">StanisĹ‚aw Matyka</span> 1 University of Life Sciences in Lublin Usefulness of analytical method (bromocresole purple index – BCPI) as a new and fast way for available lysine (LA) content determination in micro-waved soybean seeds was tested. Due to a great interdependence of LA and BCPI determinations, which was confirmed by high correlation and determination coefficients values (r = 0.78 and R2) for proposed regression equations LA = f(BCPI), the BCPI method appeared to be useful for the description of available lysine (LA) content changes in micro-waved soybean seeds and soybean meal. https://www.food.actapol.net/volume7/issue4/4_4_2008.pdf soybean seeds protein micro-waving available lysine bromocresole purple index regression equation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 39 51 article The effect of antioxidants on Lactobacillus casei cultures Aleksandra Duda-Chodak 1 Tomasz Tarko 1 Mateusz Statek 1 University of Agriculture in Krakow The growing popularity of functional foods causes increasing interest in raw materials, which can raise the pro-health value of food when supplemented. The aim of the study was to assess the effect of compounds with antioxidant properties on Lactobacillus casei, as a representative of probiotic microorganisms. In the experiments the pure antioxidants and plant extracts were used. The results showed that catechin at concentration of 100-400 M and chlorogenic acid (400 M) had a stimulatory effect on L. casei growth. Quercetin at concentrations of 25-50 M showed an inhibitory effect when incubation time was  6 h. The lingonberry leaves extract caused a slight increase in the dry substance of biomass in comparison with control. Extracts of coffee, chokeberry, and dog rose should not be used as additives for probiotic food as they significantly inhibited L. casei. We conclude that: 1) antioxidants at concentrations higher than 100 M may stimulate growth of L. casei; 2) except the antioxidants, some other compounds which are present in plants extracts e.g. tannins and alkaloids may exert an antibacterial influence; 3) the probiotic yoghurts supplementation with fruit and other plant materials should be preceded by careful studies about their influence on the bacteria. https://www.food.actapol.net/volume7/issue4/5_4_2008.pdf bio-yoghurts probiotics Lactobacillus casei functional food antioxidants food additives eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 53 60 article Using the bioluminescence and microbiological contact methods in sustaining a proper hygienic level in food processing plants Dorota Cais-SokoliĹ„ska 1 Jan Pikul 1 PoznaĹ„ University of Life Sciences The efficiency of bioluminescence applied to monitor the state of hygiene in a dairy processing plant was assessed in relation to the results of conventional microbiological methods. The used blotting tests were Envirocheck Contact DC with Agar CASO medium with added neutralizers. The analysed object was the surface of a beam stirrer in a fermentation tank. Swabs were collected following tank washing and disinfection after the completion of 15 production cycles. A high degree of correlation r = 0.91 was obtained at the reliability of comparison β = 0.906. The analysis of probability of distribution confirmed the feasibility of bioluminescence. Boundary values (112 and 171 RLU) were determined for bioluminescence for three object cleanliness ranges, based on microbial counts (cfu/cm2). Over 13% surfaces were classified as conditionally clean (Alert). https://www.food.actapol.net/volume7/issue4/6_4_2008.pdf bioluminescence ATP hygiene eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-12-30 7 4 61 72 article Antioxidant potential of herbs extracts and impact on HepG2 cells viability Anna Gramza-MichaĹ‚owska 1 Zyta Abramowski 2 Eduardo Jovel 2 Marzanna Hes 1 PoznaĹ„ University of Life Sciences, Poland University of British Columbia Vancouver, Canada Mercury poisoning is responsible for inducing serious adverse effects in living organisms. One of protection factors could be substances proven to possess high antioxidant and metal chelating activity – plant polyphenols. There are many sources of polyphenols in plant kingdom but the most interesting for food industry could be widely consumed herbs. Aim of the research was to evaluate antioxidative potential of selected plant extracts and its influence on HepG2 cells in different conditions. Ethanolic herbs extracts were characterised by total polyphenol content. Antioxidant activity was estimated with use of DPPH• and ABTS+• radicals scavenging methods and FRAP. Research included cells viability estimation by the MTT assay and cells exposition to HgCl2, chemical agent inducing cell death. Analysis of herbs extracts antioxidative activity showed best potential represented thyme and marjoram, highest FRAP was evaluated in samples with mint and marjoram extracts. On the basis of received results it was found that examined plant extracts showed weak protection against Hg presence in examined cells environment. https://www.food.actapol.net/volume7/issue4/7_4_2008.pdf herbs plant extracts cytotoxicity HepG2 cells FRAP radicals