eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 355 358 article Grigoriy Ternovskoy 1 Lina Kuznetsova 1 Alexander Shleikin 2 Aleksandra Martinovic 3 Ludmila Oreshko 4 State Research Institute of Baking Industry of Russian Academy of Agricultural Sciences, St. Petersburg, Russia St. Petersburg National Research University of ITMO, St. Petersburg, Russia University of Montenegro, Podgorica, Montenegro North-Western State Medical University named after I.I. Mechnikov, St. Petersburg, Russia   Background.Recent epidemiological studies show a high incidence of diseases associated with disturbances in protein metabolism, causing gluten intolerance and consequently the occurrence of celiac disease. Gluten, as a specific protein fraction of wheat, rye, barley and oats, cannot be metabolized in gastrointestinal tract of patients suffering from celiac disease. The prevalence of this disease in  economically developed countries of Europe and some others is more than 0.5-1% of entire population. In Russia, celiac disease is considered as rare low incidence disease with occurrence of 1 per 5 to 10 thousand children. The aim of this work was to investigate the possibility of application of new technology for gluten free bread production. Material  and methods. Lactic acid bacteria (LAB) and bifidobacteria (BB) were used as microbial compositions in the gluten-free baking technology. Gluten free bread, made with bacterial and yeast sour dough compositions, was tested for its physical and chemical properties and resistance to spoilage and pathogenic microorganisms during storage. Results.The preparation of the dough with sour dough containing yeast improved structural properties and taste of the bread. Enrichment by vitamins increased the nutritive value of gluten-free product. Sour doughs increased the acidity and improved the flavor and stability of the experimental bread. Conclusion.This study indicates that gluten free bread manufactured with sour dough, shows higher sensory and structural-mechanical properties when compared to some control samples. The obtained research results demonstrate the positive influenceof bacterial starter cultures to overall quality of gluten free bread, creating the sound foundation for their future application in the bread making industry.   https://www.food.actapol.net/volume12/issue4/1_4_2013.pdf celiac disease gluten-free bread sour dough eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 359 365 article Abdalbasit Adam Mariod 1 Sujarwo Suryaputra 2 Mohammed Hanafi 2 Taufik Rohmana 2 Leonardus B.S. Kardono 2 Tjahjono Herwan 3 Faculty of Sciences and Arts-Alkamil, King Abdulaziz University, Jeddah, Saudi Arabia Indonesian Institute of Sciences, LIPI, Bandong, Indonesia Indonesian Oil Palm Research Institute Medan, Indonesia   Background. Roselle seeds are waste that is left behind during processing of roselle for juices or other roselle related products. Disposing of waste is highly undesirable both economically and environmentally. Roselle seeds contain high amount of protein, crude fibers, fats, and carbohydrates.The objective of this study was to determine the effect of different processing techniques  (roasting using oven/microwave, and boiling) on In- donesian roselle (Hibiscus radiates) seed constituents. Methods.Three treatments were carried out to prepare the samples:The seeds were roasted at 130 and 150°C for 30 min (HOR), microwave roasting for 10, 20 and 30 min HMR10, HMR20, HMR30 of roselle seeds. Hibiscus seeds (3×200 g) were put into boiling tap water (100°C) (HB) in a 500 ml beaker on magnetic stirred hot plate at a ratio of 1:4 seed: water for 40 min until the pieces were  well cooked and tender. Proximate chemical analysis was determined following the standard methods of the Association of Official Analytical Chemists. Hibiscus different samples were analysed in triplicate and the results were reported as means. Total  carbohydrate content was calculated from the difference. The fatty acids of the oil samples were analysed using gas chromatography (Shimadzu, GC-2010A series, Shimadzu, Tokyo, Japan) equipped with a flame ionization detector and a BPX70 capillary column of  30 m × 0.32 mm i.d. (SGE, Melbourne, Australia). The tocopherol content of the oil samples was measured by HPLC (Cecil  Instruments Ltd., Cambridge, England). Results.  Proximate composition of untreated, roasted and boiled hibiscus seeds showed that, roasting and boiling temperatures can increase fat and fiber content, microwave and boiling showed higher fat content when compared with oven roasting treatment. Protein content of HU was significantly lower (p < 0.05) than roasted and boiled Rossle seeds. Statistical results indicated that the protein of Roselle seeds increased in the order of HB > HMR > HOR. Protein content of HB, HMR and HOR increased significantly as com- pared with HU. The carbohydrate values of Indonesian Rossele treated seeds were significantly (p < 0.05) different from each other. The main fatty acids in all samples were palmitic and linolenic. These fatty acids did not change with roasting and boiling temperatures. Tocopherol concentration decreased during process- ing techniques as a result of heating temperature.   https://www.food.actapol.net/volume12/issue4/2_4_2013.pdf Hibiscus radiates roasting boiling fatty acid tocopherols eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 365 372 article ElĹźbieta Sikora 1 MaĹ‚gorzata I. Bieniek 1 Barbara Borczak 1 Department of Human Nutrition, Agricultural University in Krakow, Poland   Aim. Blackthorn (Prunus spinosa L.) is quite widespread bush occurring in Poland. Its fruits are easily available food products. The aim of this study was to investigate the basal chemical composition, especially antioxidant compounds in fresh and frozen stored blackthorn fruits. Material  and methods. Research material consisted of blackthorn fruits collected from the wild grown bushes, near Łącko. In the wash-out, dried and stone-loss fruits, the content of dry matter, protein, simple sugars, dietary fibre and ash was determined. The amount of antioxidant compounds was also tested: β-carotene, vitamin C, polyphenols,in this anthocyannins,as well as  antioxidantactivity expressed as an ability to quench free radical ABTS. Analyses were repeated in fruits stored in frozen state for three months. Results.  On the basis of the obtained results, it was observed that concerning basal chemical composition, the blackthorn fruits do not single out among other fruits from Rosaceae family. It was also reported that blackthorn fruits are rich in polyphenolic  compounds, as well as in vitamin C, and those compounds, most probably contribute to their high antioxidant activity, being at the level of 43.6 μmol Trolox/g f.m. Storage in the freezing state reduced the contents of water, fat, dietary fiber and ash, but did not have significant impact on the other compounds. Conclusions. Blackthorn fruits may constitute valuable source for preparations (tincture, wines, and teas), as well as an additive to other fruit processing, as a product of great pro-healthy properties. Freezing process and storage in that state did not significantlyinfluence on nutritive and antioxidant compounds of blackthorn fruits. It may be therefore observed that several months of frozen storage is a good way to make them avail- able for fruit processing and for the consumers, also the off-season.   https://www.food.actapol.net/volume12/issue4/3_4_2013.pdf blackthorn (Prunus spinosa) frozen storage chemical composition antioxidants antioxidant activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 373 378 article Ajibola Abisoye Dada 1 Beatrice Olawumi Temilade Ifesan 1 Juliet Fatmata Fashakin 2 Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria Department of Hospitality Management Technology, Lagos State Polytechnic, Nigeria   Background. Kunun-zakiis an indigenous non alcoholic beverage in Nigeria which has been reported to contain high nutritional values because of the raw materials from which it is made. Therefore, this research was carried out to investigate the antioxidant and antimicrobial activities of extracts of some of the spices used in the production of the beverage. Material  and method. The spices; Xylopia aethiopica (Eru), Syzgium aromaticum (Kanafuru), Monodora myristica(Ariwo), Piper guineensis (Iyere) and Piper guineense (Uziza leaf) were purchased from local market in Akure, Nigeria. Crude extracts were obtained from the spices using three solvents which include; ethanol, hexane and water. Twenty five g of each spice was soaked in 50 mls of solvent respectively. After evaporation filtrate of water extract and dry extracts of hexane and ethanol were obtained and stored at 4°C until use. The extracts from each of the spices were subjected to screening for their total phenolic content, antioxidant activity and antimicrobial assay using standard methods. Results. Syzgium aromaticum exhibited the highest total phenol content for both the ethanolic (8.75 TAE/g) and hexanolic extract (10.73 TAE/g) while no phenol was detected from the water extract. The ability of the extracts to bleach the free radical 2,2’-diphenyl-1-picrylhydrazyl (DPPH) revealed that the water extracts of the spices possessed better antioxidant properties with values ranged from 58.17-77.53% compared to hexane extracts (44.79-73.87%) and ethanol extracts (23.10-47.05%). Contrastly, ethanolic extracts of the spices exhibited best antibacterial activities with inhibition zones of 10.0-27.0 mm and the antifungal activity (11.0-34.0 mm) against Aspergillus niger and Aspergillus flavus except for M. myristica that produced no inhibition against A. flavus. Conclusion. It can be deduced from this study that water extracts of the spices investigated may be good antioxidant while ethanol extracts are better antimicrobial agent against certain food spoilage or foodborne microorganisms.   https://www.food.actapol.net/volume12/issue4/4_4_2013.pdf antimicrobial activity antioxidant property kunun spices extracts total phenol content eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 379 384 article Ebrahim Alfaig 1 2 Maria Angelovicova 1 Martin Kral 1 Vladimir Vietoris 1 Radoslav Zidek 1 Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovakia Department of Food Science and Technology, Sudan University of Science and Technology, Khartoum, Sudan Background. Texture is probably the single most critical quality factor associated with the consumers’ ultimate satisfaction with a poultry meat product and can be affected by several factors including the type of feed used for chickens fattening. The use of probiotics for meat and carcass quality improvement has been questioned, while the possibility of deposition of essential oils in various muscle tissues can alter the sensory attributes of the chicken’s meat. Material  and methods. Probiotics and thyme essential oil in the percentage of 0.05% were used as feed supplements for Ross 308 broiler chickens, as the broilers were reared in four separated groups based on the feed supplement as follows: control, probiotics, thyme essential oil and combination of probiotics and thyme essential oil group, while the fattening period was 42 days. TA.XT Plus-Texture analyser apparatus was used for determination of the texture profile and Warner Bratzler shear force for the cooked breast meat. Results. Warner Bratzler shear test results showed that the tested feed additives were not affecting the texture of the chicken breast meat, while probiotic appears to have moderately effect on the hardness, cohesiveness, springiness and chewiness attributes of the cooked breast meat compared with the other groups, this effect of probiotics considered as negligible, as the results showed that all the tested groups meat were very tender according to the tenderness scale. Conclusions. According to the obtained results it can be concluded the combination of probiotics and thyme group resulted in the lowest score for the hardness, cohesiveness, springiness and chewiness attributes, while probiotics group scored the highest compared with the control. https://www.food.actapol.net/volume12/issue4/5_4_2013.pdf texture probiotics thyme essential oil Warner Bratzler breast muscle broiler chicken eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 385 394 article MaĹ‚gorzata Lasik 1 Renata Dobrucka 2 Piotr Konieczny 1 Faculty of Food Sciences and Nutrition, PoznaĹ„ University of Life Sciences, Poland Department of Industrial Products Quality and Ecology, PoznaĹ„ University of Economics, Poland   Background. Performic acid has recently become available on a commercial scale for potential use in waste-water disinfection and can become an innovative biocide for various purposes in food processing. The aim of our study was: 1) to investigate the antimicrobial resistance of performic acid as high active and non toxic chemical disinfectant against Escherichi coli (hygiene indicator test  microorganism used in industrial micro- biology) and 2) to evaluate the electrical impedance measurement method usefulness for fast and high precise test of antibacterial activity. Material and methods. Four types of antimicrobial disinfectants (commercial 35% hydrogen peroxide, 1% performic acid, 35% hydrogen peroxide and 15% formic acid) were tested against Escherichia coli as hygiene indicator test microorganism. By evaluating the biocidal activity of selected disinfectants two methods were compared: electrical impedance measurement and classical serial dilution method with turbidity effect. Results.  It was stated that the performic acid expressed the highest antibacterial activity in comparison to other tested peroxide disinfectants: commercial 35% hydrogen peroxide solution and components required for performic acid production: 35% hydrogen peroxide solution with stabilizers and 15% formic acid solution with stabilizers). It was demonstrated that the proposed alternative microbiology method of electrical imped- ance measurement facilitates a rapidly and more precise analyses of the intensity of disinfectants inhibition effect. Conclusions. It can be postulated that both, the performic acid disinfectants as well as the impedimetric method can be a good advantage in the industrial microbiology.   https://www.food.actapol.net/volume12/issue4/6_4_2013.pdf performic acid impedance measurement disinfection biocides eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 395 402 article Aneta Kopeć 1 Ewa PiÄ…tkowska 1 Department of Human Nutrition, Agricultural University in Krakow, Poland   Background. High consumption of food products rich in rapidly digested starch, saccharose, glucose and fructose, animal fat and low physical activity are the major risks of overweight, obesity and cardiovascular diseases. The aim of this study was to evaluate the effect of resveratrol on the activity of selected enzymes, heme oxygenase-1 (Hmox1) and glutathione reductase (Gsr) gene expression, as well as fatty acids composi- tion in the visceral adipose tissue in rats fed a high fructose diet. Material and methods. Laboratory male Wistar rats (n = 30) were fed for four months with the high fructose diet (HF diet) (63% w/w) based on American Institute of Nutrition diet (AIN-93G diet). Group I was fed with the AIN-93G diet (NFC – negative control group), group II – high fructose diet (HF), group III – HF with 0.02% of resveratrol, group IV – high fructose with 0.04% of resveratrol and group V – high fructose with 0.06% of resveratrol. At the end of the experiment fasted rats were anaesthetized, blood and livers were col- lected and stored until analyses. Results. Concentration of glucose was significantlyincreased in the blood of rats fed with the HF containing 0.02% and 0.06% of RSV in diets compared to animals fed with the HF diet. Activity of heme oxygenase-1 (HO-1) was significantlylower in the serum of rats fed with the HF diet containing 0.06% RSV compared to the serum of rodents fed with the negative control diet and the HF diets. Gsr and Hmox1 gene expression was significantly increased in livers of rodents fed with HF containing 0.04% RSV compared to the HF group. Conclusions. Resveratrol may protect from damage caused by high fructose intake in rats.   https://www.food.actapol.net/volume12/issue4/7_4_2013.pdf fructose HO-1 gene expression rats resveratrol eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 403 410 article Syed Ali Raza 1 Ayoub Rashid 1 James William 2 Syeda Fateha Arshed 3 Muhammad Arshad 1 Department of Chemistry, Government College University Lahore, Pakistan Department of Chemistry, Forman Christian College University, Lahore, Pakistan Department of Environmental Science, Government College University Lahore, Pakistan Background. Chemical composition and medicinal potential of Centella asiatica (C. asiatica), Cedrus deodara(C. deodara) and Artemisia persica (A. persica) prompts the need to investigate antioxidant attributes of these species as alternative source of natural antioxidants. The main aim of the present investigation was to evaluate the antioxidant potential of methanolic extracts of these plants towards stabilization of sunflower oil as oxidation substrate. Material  and methods. Total phenolic and total flavonoid contents, DPPH radical scavenging activity, peroxide value, iodine value, conjugated dienes, trienes and P-anisidine value were determined by recommended methods of AOCS. Results.  It was observed that all the plant extracts possessed antioxidant activity, but generalized statement was in favour of Centella asiatica. DPPH scavenging activity of Centella asiatica extract was just like BHT emphasising the antioxidant potential of Centella asiatica in fats and oil containing foods. Conclusion. Centella asiatica extracts can be explored as a source for antioxidant components for food preservation. However, further studies may be carried out to isolate and identify more specific natural and safe antioxidants by combining various analytical techniques. https://www.food.actapol.net/volume12/issue4/8_4_2013.pdf antioxidant activity medicinal plants Pakistan eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 411 420 article MirosĹ‚aw Mleczek 1 Marek Siwulski 2 Zygmunt Kaczmarek 3 Iwona Rissmann 1 Piotr GoliĹ„ski 1 Krzysztof Sobieralski 2 Zuzanna Magdziak 1 Department of Chemistry, PoznaĹ„ University of Life Sciences, Poland Department of Vegetable Crops, PoznaĹ„ University of Life Sciences, Poland Institute of Plant Genetics, Polish Academy of Sciences, Poland Introduction. This paper constitutes a supplementary study of the research conducted to assess accumulation efficiency of selected trace elements by Xerocomus badius fruiting bodies picked in some regions of Poland in selected years. Material  and methods. Atomic absorption/emission spectrometry techniques (FAAS and AES) were applied to determine in the fruiting bodies of this mushroom species the total contents of Ca, K, Mg and Na, as well as Al as a metal capable of entering into easy interactions with nutritional elements and inhibiting their proper action in the human organism. Results. The highest concentrations of Al, K and Mg were determined in mushroom fruiting bodies collected in the Lower Silesia Voivodeship, amounting to 28.08 ±5.81 mg·kg-1d.w., 2.39 ±0.21 g·kg-1d.w. and 372.31 ±90.55 mg·kg-1d.w., respectively. On the other  hand, the highest concentrations of Ca (78.08 ±24.64 mg·kg-1 d.w.) were recorded in mushrooms from the ŁódĹş Voivodeship, while the highest concentrations of Na (77.03 ±20.46 mg·kg-1d.w.) – in those from the Pomeranian Voivodeship were observed. In general, BCF > 1 was found only for K accumulation. Conclusion. Concentrationsof nutritional elements determined in this study revealed that the consumption of X. badius fruiting bodies supplied only small quantities of these constituents in comparison with the amounts consumed in other products. The detected Al concentrations showed that fruiting bodies of this mushroom species consumed in Poland during the past 20 years could not lead to health problems caused by the presence of this metal. https://www.food.actapol.net/volume12/issue4/9_4_2013.pdf accumulation aluminium macroelements mushroom Xerocomus badius eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-12-30 12 4 421 434 article MaĹ‚gorzata Anna SĹ‚owiĹ„ska 1 Beata KrusiĹ„ska 1 Lidia WÄ…doĹ‚owska 1 Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, Poland Introduction. This study evaluated the correlation between selected socioeconomic and lifestyle characteristics and 10-year risk of fracture in persons aged 65+, living in small towns in the north-east of Poland. Material  and methods. 267 individuals (76 males and 191 females) aged 76.9 ±2.5 years, living in small towns in the north-east of Poland in independent households, took part in the study. The basic information on the socioeconomic situation and lifestyle of the subjects was gathered during a face-to-face interview. Dual energy X-ray absorptiometry (DXA) was used to determine bone mineral density (BMD) in the distal part of the forearm. The absolute 10-year risk of bone fracture was calculated in accordance with the algorithm developed by WHO and IOF. Results. The average value of 10-year fracture risk was significantlyhigher in females than in males (31.4% vs. 14.5%, respectively), as was the probability of fracturing a thigh bone (13.7% vs. 6.1%, respectively), as was the probability of any fracture (23.9% vs. 10.1%, respectively), but BMD was lower (290.6 mg/cm2 vs. 405.2 mg/cm2, respectively). A higher 10-year risk of fracture was observed in people who used dietary supplements (T3 RB-10: OR = 3.23; 95% CI: 1.61-6.47) and a lower risk was observed in people who had a spouse/partner (T3 RB-10: OR = 0.14; 95% CI: 0.07-0.28), lived with someone (T3 RB-10: OR = 0.20; 95% CI: 0.08-0.48) and with a high physical activity (T2 RB-10: OR = 0.68; 95% CI: 0.47-0.99). Conclusions. The 10-year risk of fracture was significantly gender-related. Lower bone mineral density and more than twice higher 10-year fracture risk, probability of fracturing a thigh bone and any fracture was observed in women than in men. The 10-year risk of fracture was higher in single persons, living alone, with a low physical activity and using dietary supplements. https://www.food.actapol.net/volume12/issue4/10_4_2013.pdf 10-year fracture risk bone mineral density the elderly lifestyle socioeconomic characteristics