In this study ‘Bartlett’ pear fruit from two harvest dates were stored under normal atmosphere and ultra-low oxygen (ULO: 0.8 kPa O2, (0.5 kPa CO2) at +1 °C and -1 °C. Storage under ULO at -1 °C greatly delayed ripening, as demonstrated by maintained firmness and suppressed synthesis of aroma volatiles after storage. ULO storage also suppressed synthesis of esters, including two character impacting compounds: methyl and ethyl (2E,4Z)-deca-2,4-dienoate. Synthesis of hexyl acetate was suppressed under ULO storage regardless of temperature, while ethyl acetate synthesis was suppressed only by ULO at -1 °C. The levels of most aroma volatiles were recovered after the following 10 d of shelf-life, although with significantly lower recovery for methyl and ethyl (2E,4Z)-deca-2,4- dienoate in fruit under ULO storage. Although synthesis of aroma volatiles was most suppressed under ULO at -1 °C, butyl and hexyl acetate levels recovered better in fruit under ULO storage at -1 °C than at +1 °C.
COBISS.SI-ID: 4626808
This study provides a comprehensive and systematic evaluation of phenolics in strawberry spreads processed according to different industrial procedures and stored under several storage conditions for up to 19 weeks. Total phenolics were determined spectrophotometrically, and individual phenolics were determined by combined liquid chromatography and mass spectrometry: six anthocyanins, four phenolic acids, two flavonols, one flavanol, and one flavone. During storage, the phenolics were modified. The total anthocyanins, vanillic acid, kaempferol, and luteolin decreased, while salicylic and gallic acids increased. Total phenolics, cyanidin 3-(6”-succinyl-glucoside) (here observed for the first time), protocatechuic acid, quercetin, and catechin remained stable. The best phenolic retention was observed in spreads stored at 4 °C. Therefore, the proposed storage process (use of a cold chain) indicates good retention of phenolics in strawberry spreads, which maintain high nutritional and sensorial quality.
COBISS.SI-ID: 4287864
Influence of malting on the composition of phenolics from buckwheat was studied. While major inducible phenolics were isoorientin, orientin, and isovitexin, only a minor increase was observed for the prevalent phenolic compound, rutin. The ABTS and DPPH radical scavenging activity of buckwheat seeds were found higher for buffered solvents than for pure methanol and water. Significant changes in the composition of the phenolic compounds and increased antioxidant content after malting (88 h of germination with subsequent kilning at 60 °C) were confirmed by several methods, indicating that buckwheat malt can be used as a food rich in antioxidants.
COBISS.SI-ID: 4649592
Organic and/or mineral fertilizers significantly influence phenolic profile of chicory. In general more phenols were found in chicory that was fertilised with organic fertilisers. Fertilizer administration provides a discriminant classification of the chicory cultivars according to their phenolic compounds.
COBISS.SI-ID: 4392824
The effects of several commercial meat starter cultures on degradation of polychlorinated biphenyls (PCBs) in dry fermented sausages over 28days of drying/ripening were investigated. The sausage batter was prepared according to a classic recipe and spiked with a standard solution of a PCB congener mixture. With addition of different commercial meat starter cultures, five experimental groups were prepared: no further addition; and separate addition of each of four starter cultures: Texel DCM-1, Texel LM-30, Biostar Sprint, and SM-181. Samples were taken at the beginning of fermentation (zero time), and after 4, 7, 14, 21 and 28days. PCB residues were extracted with hexane. The PCB contents were determined using gas chromatography-mass spectrometry. The PCB levels were reduced in all of the experimental groups tested, where addition of starter culture Biostar Sprint (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus xylosus) showed the highest PCB degradation rates.
COBISS.SI-ID: 4660856
The oxidation processes were studied in chicken patties enriched in n-3 fatty acids, after 8 days of storage at 4 °C under different aerobic conditions, and following heat treatment. Significant effects were seen on lipid and cholesterol oxidation and the sensory qualities for whole flaxseed addition in the chicken feed (i.e., n-3 fatty acid enrichment), and for the different package-atmosphere conditions. For the raw chicken patties, n-3 enrichment increased the colour L* values, while after the heat treatment, there were higher thiobarbituric acid reactive substances (TBARs) and cholesterol oxidation products (COPs), and the rancidity was more pronounced. In comparison with the low O2 ((0.5%) package-atmosphere condition, O2 enrichment (80%) increased the instrumentally measured colour values, TBARs, total and individual COPs, and the rancidity became pronounced. The most suitable package-atmosphere condition of these raw n-3–enriched chicken patties is a very low O2 atmosphere without or with an O2 scavenger.
COBISS.SI-ID: 4412280
Our hypothesis was that in advanced stages of beef ageing increases the amount of mutagenic/carcinogenic heterocyclic amines in grilled beef, due to an increase of precursors, especially free amino acids. In this study two HAs were determined: MeIQx and PhIP. The content of HAs increases with ageing. At lower Ti more MeIQx was formed, at higher Ti more PhIP was formed. MeIQx was present in all samples while PhIP was found only in samples grilled to higher Ti.
COBISS.SI-ID: 3417720
The possibility to determine the botanical origin of honey samples via elemental content was examined. The employed combination of a simple, fast, and inexpensive multielement TXRF analytical approach and the evaluation of data by chemometric methods (PCA and RDA) has the potential to discriminate the botanical origins of various types of honey. From all of the measured elements only the four characteristic key elements Cl, K, Mn, and Rb could be used to best discriminate the types of honey.
COBISS.SI-ID: 22578215
The research showed that the values of analyzed parameters are type specific. It was confirmed, that antioxidant activity and the colour of honey are correlated: dark honeys (forest, fir and chestnut honey) have significantly higher antioxidant activity than bright ones (acacia and lime honey). Data on antioxidant activity and phenolic content are important for classification of honey as a functional food. The research results are a useful tool in characterization of Slovenian honey as well.
COBISS.SI-ID: 3277176
This paper presents a reflection within the framework of the central theorem and its critics by focusing on three nutritional patterns in animals: the tendency for satiety, the tendency for fast/easy food, and the tendency for food stimulants. All of these patterns have greater beneficial effects for reproduction than for health and longevity. These and other instinctive nutritional patterns of behaviour may be important for a better understanding of human nutritional ethology.
COBISS.SI-ID: 1943139