Czech Journal of Food Sciences, 2014 (vol. 32), issue 6

INDEX OF VOLUME 32 (2014) AUTHOR INDEX , AUTHOR INSTITUTIONS INDEX , SUBJECTS INDEXOriginal Paper

editors

Czech J. Food Sci., 2014, 32(6):I-XIII | DOI: 10.17221/7768-CJFS  

Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplementsOriginal Paper

Miroslav ŠIVEL, Stanislav KRÁČMAR, Miroslav FIŠERA, Bořivoj KLEJDUS, Vlastimil KUBÁŇ

Czech J. Food Sci., 2014, 32(6):521-525 | DOI: 10.17221/104/2014-CJFS  

The RP-HPLC with UV-VIS DAD detection was employed for the separation, identification, and quantification of lutein content in Marigold flower (Tagetes erecta L.) concentrates used for the production of food supplements. The concentrates commercially available in encapsulated ("granules" - 16 samples) and powder (18 samples) forms were analysed. Only 10 samples showed lutein levels complying with lutein contents declared by the manufacturers. Marigold extract in the encapsulated form proved to be more stable against oxidation than the extract in the powder form.

The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milkOriginal Paper

Šárka HORÁČKOVÁ, Pavla SEDLÁČKOVÁ, Marcela SLUKOVÁ, Milada PLOCKOVÁ

Czech J. Food Sci., 2014, 32(6):526-531 | DOI: 10.17221/214/2014-CJFS  

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition...

A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithmsOriginal Paper

Fangkai Han, Xingyi Huang, Ernest Teye, Haiyang Gu, Huang Dai, Liya Yao

Czech J. Food Sci., 2014, 32(6):532-537 | DOI: 10.17221/88/2014-CJFS  

Electronic tongue coupled with linear and non-linear multivariate algorithms was attempted to address the drawbacks of fish freshness detection. Parabramis pekinensis fish samples stored at 4°C were used. Total volatile basic nitrogen (TVB-N) and total viable count (TVC) of the samples were measured. Fisher liner discriminant analysis (Fisher LDA) and support vector machine (SVM) were applied comparatively to classify the samples stored at different days. The results revealed that SVM model was better than Fisher LDA model with a higher identification rate of 97.22% in the prediction set. Partial least square (PLS) and support vector regression...

Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM)Original Paper

Alireza SANAEIFAR, Seyed Saeid MOHTASEBI, Mahdi GHASEMI-VARNAMKHASTI, Hojat AHMADI, Jesus LOZANO

Czech J. Food Sci., 2014, 32(6):538-548 | DOI: 10.17221/113/2014-CJFS  

Potential application of a metal oxide semiconductor based electronic nose (e-nose) as a non-destructive instrument for monitoring the change in volatile production of banana during the ripening process was studied. The proposed e-nose does not need any advanced or expensive laboratory equipment and proved to be reliable in recording meaningful differences between ripening stages. Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA), Soft Independent Modelling of Class Analogy (SIMCA) and Support Vector Machines (SVM) techniques were used for this purpose. Results showed that the proposed e-nose can distinguish between different ripening...

Bioactive compounds content and total antioxidant activity of two savoy cabbagesOriginal Paper

Ana María FERNÁNDEZ-LEÓN, Mercedes LOZANO, David GONZÁLEZ, María Concepción AYUSO, María Fernanda FERNÁNDEZ-LEÓN

Czech J. Food Sci., 2014, 32(6):549-554 | DOI: 10.17221/76/2014-CJFS  

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 µmol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant...

Moroydor Derun E., Piskin S.: Examination of the lemon effect on risk elements concentrations in herbal and fruit teasOriginal Paper

Tugce YALCIN GORGULU, Azmi Seyhun KIPCAK, Ozgul DERE OZDEMIR, Emek MOROYDOR DERUN, Sabriye PISKIN

Czech J. Food Sci., 2014, 32(6):555-562 | DOI: 10.17221/83/2014-CJFS  

Fennel, mint (peppermint), and sage herbal teas and apple, lemon, and rosehip fruit teas were selected for the determination of the following risk elements contents: aluminium (Al), arsenic (As), barium (Ba), cadmium (Cd), nickel (Ni), lead (Pb), and antimony (Sb). Moreover, the effect of lemon on these elements contents was also examined. Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) was used for these experiments on selected teas (2 g of tea infused in 100 ml of water). The maximum changes of elements concentrations after the lemon addition were as follows: Al 1077 µg/l in lemon tea; Ba 12560 µg/l in rosehip tea;...

Influence of ageing on changes in polyphenolic compounds in red winesOriginal Paper

Irina BALGA, Annamária LESKÓ, Márta LADÁNYI, Miklós KÁLLAY

Czech J. Food Sci., 2014, 32(6):563-569 | DOI: 10.17221/138/2014-CJFS  

The phenolic compounds of wines were measured in two local cultivars - Blaufränkisch and Turán, and three worldwide known varieties: Cabernet Franc, Cabernet Sauvignon, and Merlot. An experiment was carried out in a cool climate wine region in Eger in the vintage of 2009. We have investigated the profile of phenolic contents in new wines and in aged wines. We have compared these wines in two ageing stages. The content of total polyphenols, anthocyanin, leucoanthocyanin, catechin, the colour intensity and hue were evaluated by a spectrophotometer. Stilbenes (SB) were identified and quantified by HPLC. The content of SB in new wines ranged from 0.44...

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxinsOriginal Paper

Tomas DROPA, Jana HAJŠLOVÁ, Kateřina LANCOVÁ, Iva BUREŠOVÁ

Czech J. Food Sci., 2014, 32(6):570-577 | DOI: 10.17221/151/2014-CJFS  

The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of processing conditions on the levels of these toxins in final products. Highly artificially contaminated wheat was used to obtain flours with three contamination levels (DON 1615-398, T-2 toxin 927-160, and HT-2 toxin 258-38 μg/kg). Method for Test Baking of Wheat Flours (ICC Standard No.131) was used within the experiments for bread sample preparation. Various combinations of dough fermentation, proofing and baking times were used to prepare test breads. For...

Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extractionOriginal Paper

Sorelle NSOGNING DONGMO, Hilaire Macaire WOMENI, Féliçité TCHOUANGUEP MBIAPO, Michel LINDER, Jacques FANNI, Martin ZARNKOW, Thomas BECKER

Czech J. Food Sci., 2014, 32(6):578-584 | DOI: 10.17221/475/2013-CJFS  

Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, and nuts/water mass ratio, drying time, and temperature on the content of free fatty acids, the peroxide value, as well as on the extraction yield was investigated. Results showed that both the free fatty acid content and the peroxide value were significantly affected by cooking and drying temperature; the cooking time and nuts/water ratio also affected significantly the peroxide value. Increasing cooking and drying temperature reduced the FFA content but contributed to increase the peroxide...

Modelling the kinetics of water loss during deep-fat frying of potato particulatesOriginal Paper

Pay-Yau Huang HUANG, Yi-Chung FU

Czech J. Food Sci., 2014, 32(6):585-594 | DOI: 10.17221/99/2014-CJFS  

We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM). The plot of the water content versus the frying time showed two distinct regions. A first-order kinetic model correlated with the two irreversible serial rate processes, rapid process and slow process, was hypothesised to describe the water loss during frying. The results showed the simultaneous two first-order kinetic models adequately...

Degradation of selected nutrients in sunflower oils during long-term storageOriginal Paper

Lenka VRBIKOVÁ, Štefan SCHMIDT, František KREPS, Lenka TMÁKOVÁ, Milan ČERTÍK, Stanislav SEKRETÁR

Czech J. Food Sci., 2014, 32(6):595-600 | DOI: 10.17221/176/2014-CJFS  

We investigated the influence of long-term storage (10 months) at an average ambient temperature of 25°C on oxidative stability of sunflower oils (made in Slovakia, Czech Republic, Austria, and Hungary) and their nutrients. Chemical properties were determined and changes in oxidative stability monitored. Oil samples were collected and analysed for the content of tocopherols and β-carotene. Degradation of nutrients depends on chemical composition of oils and storage conditions. It was found that the concentration of both antioxidants decreased in all the samples with the increase in storage time. According to the results, losses of total tocopherols...

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juiceOriginal Paper

Jianhua YI, Yong DING

Czech J. Food Sci., 2014, 32(6):601-609 | DOI: 10.17221/69/2014-CJFS  

The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates - pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition...