Irradiation with blue light increased anthocyanin content in refrigerated sweet cherries. Blue and white-blue-green light increased phenylalanine ammonia lyase activity. Irradiation with blue light significantly increased the anthocyanin content (cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside) and significantly influenced the CIE color parameters hue, C* and ?E. High correlation was found between phenylalanine ammonia lyase and anthocyanins. UV-B light had no significant effect on anthocyanins and phenyalanine ammonia lyase.
COBISS.SI-ID: 4995192
Acrylamide levels in selected food products from Slovenian market was investigated. For food products from five food categories on the Slovenian market, the acrylamide levels ranged from 20.5 µg/kg to 3439.4 µg/kg, and varied considerably between the single food products within each food category. Category of ‘salted snacks’ products had the highest mean acrylamide level. In total, 49% of the samples analysed exceeded the benchmark levels for acrylamide.
COBISS.SI-ID: 5175672
We investigated trans fatty acids (TFAs) in margarines/shortenings in Slovenia The majority of margarines on the market contained less than 0.8% TFAs. Over 2% of TFAs were found in 25% of shortenings used by food manufacturers. Samples labelled as containing partially hydrogenated fats contained up to 11% TFAs. In almost all samples, the predominant TFA isomers were elaidic acid (t9-C18:1) and t10-C18:1, followed by t11-C18:1 and (t6-t8)-C18:1, isomers t12-C18:1 and (t13-t14)-C18:1 were also detected. Among trans-C18:2 isomers the t/c-C18:2 predominated over c/t-C18:2 and t/t-C18:2.
COBISS.SI-ID: 4940152
The extended maceration of grape berries and maturation of ‘Blaufrankish’ red wine increased concentration of resveratrols. Anti oxidative potential (AOP) increased during the maceration, and remained high after the 250 days of maturation. During maturation concentrations of three anthocyanins and two catechins decreased, but of two phenolic acids increased. The concentrations of total phenolics, total flavonoids, and total anthocyanins, but not of total nonflavonoids, increased with extended maceration, and then decreased after 250 days of maturation. The solubility and stability of trans-resveratrol in the red wine were better than that seen for a model wine solution.
COBISS.SI-ID: 5148792
Stone milling of hull-less barley in combination with size-based separation of the milled fractions was used for preparation of flours with different compositions of macronutrients and bioactive compounds. The flour with particles ) 250 µm (~10% mass fraction) had )threefold greater content of antioxidants than unfractionated flour.
COBISS.SI-ID: 5083512