Czech Journal of Food Sciences, 2015 (vol. 33), issue 3
Effect of plant antioxidant and antimicrobial compounds on the shelf-life of seafood - a reviewReview
Samaneh PEZESHK, Seyed Mahdi OJAGH, Alireza ALISHAHI
Czech J. Food Sci., 2015, 33(3):195-203 | DOI: 10.17221/593/2014-CJFS 
While the use of synthetic antioxidants and antibacterials to keep the quality of seafood products has become a commonplace, consumer concern about their safety has motivated the seafood industry to seek natural alternatives. Phenolic compounds of plants are an essential part of the human diet, and are of noticeable interest due to their antioxidant and antibacterial properties. The industries processing agricultural products generate considerable quantities of phenolic-rich by-products, which could be valuable natural sources of antioxidants and antibacterials. Some of these by-products have been the subject of investigations and have been demonstrated...
A negative correlation between mercury content in muscle and body weight in carp from uncontaminated pondsFood Technology and Economy, Engineering and Physical Properties
Lenka Sedláčková, Jiří Jarkovský, Jiří Kalina, Gorzyslaw Poleszczuk, Zdeňka Svobodová
Czech J. Food Sci., 2015, 33(3):204-209 | DOI: 10.17221/165/2014-CJFS
The relationship between body weight and total mercury content in the muscle of common carp (Cyprinus carpio) from 13 uncontaminated ponds in South and West Bohemia was investigated. In total, 215 three-years-old marketable carps and 26 samples of bottom sediment were analysed. Total mercury contents (THg) in muscle and sediments were determined using an single-purpose atomic absorption spectrophotometer. The correlation between body weight and mercury content in muscle was found to be negative and statistically significant (Pearson correlation: rp = -0.269, P < 0.001). THg content in muscle significantly decreased...
Details of the antioxidant mechanism of hydroxycinnamic acidsFood Chemistry and Safety
Ya-Jing SHANG, Bao-Yong LIU, Meng-Meng ZHAO
Czech J. Food Sci., 2015, 33(3):210-216 | DOI: 10.17221/611/2014-CJFS
Antioxidant activities and free radical-mediated DNA strand breakages of five hydroxycinnamic acids were examined. Kinetic analysis of a stable galvinoxy (GO*)-scavenging reaction of hydroxycinnamic acids demonstrated that the molecular structure and the reaction medium were two important factors affecting the antioxidant mechanism and activity. In methanol, the kinetic process of the compounds, which have electron-donating groups (-OH, -OCH3) in the ortho- or para-position of 4-OH, was primarily governed by the sequential proton loss electron transfer (SPLET mechanism). While, in ethyl acetate, the reaction mechanism is...
Application of multivariate regression methods to predict sensory quality of red winesFood Analysis, Food Quality and Nutrition
José Luis ALEIXANDRE-TUDÓ, Inmaculada ALVAREZ, Maria José GARCÍA, Victoria LIZAMA, José Luis ALEIXANDRE
Czech J. Food Sci., 2015, 33(3):217-227 | DOI: 10.17221/370/2014-CJFS
Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based on the definition of chemical and phenolic parameters of grapes and wines harvested at different ripening levels. Three different models including grape phenolic maturity parameters (grape), wine phenolic parameters (wine) and a combination of grape and wine phenolic parameters (grape + wine) were analysed for each of the wine sensory attributes. The grape parameter model has been presented as the best test to predict wine quality based on sensory scores....
Elemental composition of red wines in Southeast TurkeyFood Analysis, Food Quality and Nutrition
Dİlek DEĞİRMENCİ KARATAŞ, Firat AYDIN, Isil AYDIN, Hüseyın KARATAŞ
Czech J. Food Sci., 2015, 33(3):228-236 | DOI: 10.17221/58/2015-CJFS
Mineral profiles of wines and soil extracts were analysed in the five most popular international wines (Cabernet Sauvignon, Syrah, Merlot, Cot, and Tannat) and national Boğazkere, which is one of the highest-quality grapevine varieties grown in Turkey. We carried out study to establish the mineral and metal concentrations in wines from Southeast Anatolia of Turkey. The ICP-OES method was used for accurate determination of concentrations of 12 elements including Ca, Cd, Co, Cu, Fe, K, Mg, Mn, Na, Ni, Pb, and Zn. The high levels of iron, potassium, sodium, and calcium were observed in the wine samples analysed. Major elements were also abundantly...
Oxyprenylated ferulic acid derivatives in Italian citrus liqueursFood Analysis, Food Quality and Nutrition
Serena FIORITO, Francesco EPIFANO, Vito Alessandro TADDEO, Salvatore GENOVESE
Czech J. Food Sci., 2015, 33(3):237-241 | DOI: 10.17221/524/2014-CJFS
4'-Geranyloxyferulic and boropinic acid have been recently found as phytochemicals exerting promising pharmacological effects as cancer chemopreventive, anti-inflammatory, neuroprotective, and anti-Helicobacter pylori agents. An RP HPLC-UV/Vis method for the qualitative and quantitative analysis of these oxyprenylated derivatives in handmade citrus-based typical Italian liqueurs like limoncello, arancello, and mandarinetto was successfully performed. Concentration values showed a great variation between the different liquors, limoncello, from Abruzzo region, being the richest one both in 4'-geranyloxyferulic acid (1.68 ± 0.03 µg/ml...
Selected fruits and vegetables: comparison of nutritional value and affordabilityFood Analysis, Food Quality and Nutrition
Michaela SUCHÁNKOVÁ, Zlata KAPOUNOVÁ, Marcela DOFKOVÁ, Jiří RUPRICH, Jitka BLAHOVÁ, Iva KOUŘILOVÁ
Czech J. Food Sci., 2015, 33(3):242-246 | DOI: 10.17221/353/2014-CJFS
We compared subgroups of fruit and vegetables which provide the best nutritional value per unit cost. For this purpose, nutrient adequacy score and nutrient density score, based on the content of vitamins A, C, E, folate, thiamine, riboflavin, calcium, iron, potassium and magnesium, were calculated and subsequently complemented by food prices. The study was focused on elderly people over 65 years. The nutrient density score for vegetables was found significantly higher than that for fruit (P < 0.001), which implies that vegetables provide a higher amount of nutrients per energy unit. The highest nutrient-to-price ratio was observed for...
Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastesFood Technology and Economy, Engineering and Physical Properties
Antonietta BAIANO, Ilaria VIGGIANI, Carmela TERRACONE, Roberto ROMANIELLO, Matteo Alessandro DEL NOBILE
Czech J. Food Sci., 2015, 33(3):247-253 | DOI: 10.17221/528/2014-CJFS
The water of the breads was replaced with phenolic aqueous extracts from chicory, cabbage, celery, fennel, olive leaf, or grape marc wastes obtained through microwave-assisted extraction. The highest phenolic concentrations were found in the grape marc and in the bread enriched with it. The highest antioxidant activity values were measured in the crust of bread produced with the grape marc extract and in the crumb of bread with olive leaf extract. Generally, the replacement of water caused significant decreases of the specific volume, the shift of the crumb colour towards redder and yellower tones, and modification of gustatory and tactile attributes.
The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoliFood Technology and Economy, Engineering and Physical Properties
Jerzy BOROWSKI, Agnieszka NARWOJSZ, Eulalia Julitta BOROWSKA, Katarzyna MAJEWSKA
Czech J. Food Sci., 2015, 33(3):254-260 | DOI: 10.17221/207/2014-CJFS
Broccoli cooked in a convection steam oven at different temperatures and times was evaluated and compared with broccoli boiled in water. Broccoli was subjected to a sensory analysis, and its texture parameters were determined instrumentally. The effect of various thermal processing methods on pectic compounds was analysed. The application of different cooking methods led to significant variations in the analysed attributes. The majority of the observed differences were statistically significant (P < 0.05). Broccoli cooked in a convection steam oven at 125°C with 90% steam saturation for 8 min was characterised by the most desirable sensory...
Antiradical and reducing potential of commercial beersFood Technology and Economy, Engineering and Physical Properties
Maciej DITRYCH, Edyta KORDIALIK-BOGACKA, Agata CZYŻOWSKA
Czech J. Food Sci., 2015, 33(3):261-266 | DOI: 10.17221/658/2014-CJFS
The antioxidant properties of commercial beers and their changes during storage were investigated. The relationship between the antioxidant capacity and total polyphenol contents of a range of commercial beers were evaluated. The results show that the antiradical and reducing potential varies depending on the type of beer and the processing steps involved in its production. Higher antiradical potential and polyphenol content in dark beers than in lager, dealcoholised and wheat beers were determined. A strong relationship was found between the total polyphenol content and both antiradical activity and reducing power, as measured by DPPH and FRAP assays....
Influence of UV and ozonised water treatment on trans-resveratrol content in berry skins and juices of Franc and Green Veltliner grapesFood Technology and Economy, Engineering and Physical Properties
Aleš Landfeld, Jan Tříska, Josef Balík, Jan Strohalm, Pavla Novotná, Naděžda Vrchotová, Jiří Totušek, Danuše Lefnerová, Pavel Híc, Eva Tománková, Radek Halama, Milan Houška
Czech J. Food Sci., 2015, 33(3):267-276 | DOI: 10.17221/410/2014-CJFS
Grapes from two varieties - Franc (red) and Green Veltliner (white) were processed using UV radiation at selected powers and times. Irradiated grapes were stored for 24, 48, and 72 h at room temperature. A second set of grapes was dipped into ozonised water. We tested the influence of ozone concentration, dipping time, and storage time. All experiments were performed using grapes harvested in 2009, 2010, and 2011. The two treatments were compared relative to trans-resveratrol content in grape skins and juices (prepared from treated grapes).
Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and wheyFood Technology and Economy, Engineering and Physical Properties
Chryssa Nouska, Ioanna Mantzourani, Athanasios Alexopoulos, Eugenia Bezirtzoglou, Argyro Bekatorou, Konstantoula Akrida-Demertzi, Panagiotis Demertzis, Stavros Plessas
Czech J. Food Sci., 2015, 33(3):277-282 | DOI: 10.17221/351/2014-CJFS
The growth of Saccharomyces cerevisiae (baker's yeast) and kefir was studied in substrates containing pomegranate juice, molasses, and cheese whey, at various conditions such as fermentation temperature, air supply, initial sugar concentration, and substrate composition. The results showed that, in the case of kefir, the highest production yield of biomass (0.24 g/g of utilised sugar) and productivity (6.5 g/l/day) was obtained in 40/60 and 20/80% of pomegranate/cheese whey. S. cerevisiae grew easily on all substrates with higher cell mass yields (0.34 g/g) and productivities (13.1 g/l/day) compared to kefir, with the best results...
Physico-chemical and structural properties of four rice bran protein fractions based on the multiple solvent extraction methodFood Technology and Economy, Engineering and Physical Properties
Changyuan WANG, Feng XU, Dan LI, Min ZHANG
Czech J. Food Sci., 2015, 33(3):283-291 | DOI: 10.17221/462/2014-CJFS
The physicochemical and structural properties of the concentrated rice bran protein (CRBP) and rice bran protein fractions - RBPF (albumin, globulin, prolamin, and glutelin) were investigated on the basis of multiple solvent extraction method. The protein fractions mainly consisted of essential amino acids except for prolamin. The amino acid composition of concentrated protein was superior to soybean protein isolation, such as valine, methionine, leucine, phenylalanine, and histidine, with similar characteristics of solubility, emulsification, and foaming. Based on the difference in amino acid composition, all these five proteins showed relatively...
Professor Jiří Davídek diedObituary Notice
J. Velíšek
Czech J. Food Sci., 2015, 33(3):293-294 | DOI: 10.17221/210/2015-CJFS