Czech Journal of Food Sciences, 2020 (vol. 38), issue 2
A targeted analysis of flavonoids in asparagus using the UPLC-MS techniqueOriginal Paper
Ming Zhang, Guihong Zhao, Guisheng Zhang, Xinyang Wei, Mingxia Shen, Liping Liu, Xiangying Ding, Yong Liu
Czech J. Food Sci., 2020, 38(2):77-83 | DOI: 10.17221/168/2019-CJFS 
Production development for asparagus has become an important research subject due to its low shelf life. In order to determine the content of flavonoids in asparagus tips and shoots, LC-MS-based method was performed for a targeted analysis of flavonoids in asparagus, and 34 peaks attributed to the targeted flavonoids were characterised. Twelve peaks corresponding to rutin, isoquercitrin, quercetin, naringin, taxifolin, vitexin, genistin, daidzein, luteolin, chrysin, and kaempferide were identified and quantified from the asparagus tips and shoots by the LC-MS-based detection with monitoring of parent/daughter ions. The results showed that rutin (>...
Effective discrimination of flavours and tastes of Chinese traditional fish soups made from different regions of the silver carp using an electronic nose and electronic tongueOriginal Paper
Zhengyi Hu, Yao Tong, Anne Manyande, Hongying Du
Czech J. Food Sci., 2020, 38(2):84-93 | DOI: 10.17221/103/2018-CJFS
Silver carp is a one of the most important freshwater fish species in China, and is popular when making soup in the Chinese dietary culture. In order to investigate the profile of fish soup tastes and flavours cooked using different regions of the same fish, the silver carp was cut into four different regions: head, back, abdomen, and tail. The differences in taste and flavour of the four kinds of homemade fish soup were investigated by an electronic nose and electronic tongue. The basic chemical components of the different fish regions and the SDS-PAGE profile of the fish soup samples were investigated. Two chemometrics methods (principal component...
Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé winesOriginal Paper
Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Czech J. Food Sci., 2020, 38(2):94-102 | DOI: 10.17221/338/2018-CJFS
Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry was used for identification of volatile organic compounds (VOC) in resulting wines. This method allowed the identification of 97 VOC responsible for wine aroma which was strictly affected by the strain used for fermentation. Results of the statistical analysis showed that strains...
The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packagingOriginal Paper
Shaohua Xing, Xiaoshuan Zhang, Hansheng Gong
Czech J. Food Sci., 2020, 38(2):103-108 | DOI: 10.17221/255/2019-CJFS
The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from -1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular,...
Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish marketOriginal Paper
Beata Paszczyk, Joanna Łuczyńska
Czech J. Food Sci., 2020, 38(2):109-114 | DOI: 10.17221/341/2019-CJFS
The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest...
Optimization of ultrasound assisted extraction method for polyphenols from Desmodium triquetrum (L.) DC. with response surface methodology (RSM) and in vitro determination of its antioxidant propertiesOriginal Paper
Geyin Zhang, Yunru Chen, Kinza Tariq, Zhaoxia An, Shuaiyang Wang, Fareed Qumar Memon, Weiyu Zhang, Hongbin Si
Czech J. Food Sci., 2020, 38(2):115-122 | DOI: 10.17221/230/2019-CJFS
The response surface method was used to study the ultrasonic extraction of traditional Chinese medicine Desmodium triquetrum (L.) DC. phenolic acid. By measuring the total phenolic content, the liquid/solid ratio, ultrasonic power, temperature, time and ethanol solubility were determined to be the significant influencing factors. The total phenolic content reached the highest value (30.3708 mg g-1) under the conditions of the liquid/solid ratio 30%, ultrasonic power 160 w, temperature 40 °C, time 20 min, and ethanol solubility 60%, compared with the traditional boiling method. The total phenolic content was improved, and it was close to the predicted...
Influence of high CO2 modified atmosphere packaging on some quality characteristics of fresh farmed pufferfish (Takifugu obscurus) during refrigerated storageOriginal Paper
Peiyun Li, Shiyuan Fang, Jingbang Wang, Jun Mei, Jing Xie
Czech J. Food Sci., 2020, 38(2):123-130 | DOI: 10.17221/188/2019-CJFS
The effect of modified atmosphere packaging (MAP) in combination with cold storage on physicochemical and microbiological changes of farmed pufferfish was studied during 14 days of storage. Results showed that samples with MAP3 (gas composition of 60% CO2, 5% O2, 35% N2) treatment had the significantly lower total volatile basic nitrogen, K value, and total viable counts. The water holding capacity, low field NMR analysis and MRI indicated that MAP3 was more effective in maintaining the water content and water migration. Analyses of free amino acids (FAAs) also indicated that MAP3 treatment had a positive effect on...
The application of NIR spectroscopy in moisture determining of vegetable seedsShort Communication
Jonna Szulc, Grażyna Gozdecka, Wojciech Poćwiardowski
Czech J. Food Sci., 2020, 38(2):131-136 | DOI: 10.17221/57/2019-CJFS
The aim of the study was to elaborate a universal calibration for the near infrared (NIR) spectrophotometer to determine the moisture of various kinds of vegetable seeds. The research was conducted on the seeds of 5 types of vegetables - carrot, parsley, lettuce, radish and beetroot. For the spectra correlation with moisture values, the method of partial least squares regression (PLS) was used. The resulting qualitative indicators of a calibration model (R = 0.9968, Q = 0.8904) confirmed an excellent fit of the obtained calibration to the experimental data. As a result of the study, the possibilities of creating a calibration model for NIR spectrophotometer...