Potravinarstvo Slovak Journal of Food Sciences
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Invasive Solidago canadensis L. as a resource of valuable biological compounds
Get PDFThe phytochemical characteristics of alien species have not yet been fully studied. Meanwhile, the reserves of their raw materials in the secondary distribution range are very large and can be used as new sources of functional ingredients for food, nutraceuticals, cosmeceuticals, and medicines. Particular attention is attracted by species which have closely related native plants that are included in the official pharmacopeia. Solidago canadensis L. in Slovakia has already formed powerful thickets, and a similar species Solidago virgaurea L. is used as a medicinal plant. The goal of our study is to examine biologically active compounds from leaves and inflorescences of Solidago canadensis collected in some invasive populations along the Nitra river and Gron river. Leaves and inflorescences of 3 populations have been taken for analysis. In addition, we tested herbal tea was made by a traditional procedure using 2 types of fermentation. The following parameters have been understudying: total dry matter, ash and protein content, total lipid, saccharides, vitamin C content, total carotenoid content, amino acids content, elemental analysis, and antioxidant activity. Mean values and variations of these parameters are given in the article. The results demonstrated that S. canadensis can be a valuable raw material resource for many sectors of the economy with the possibility of its wider application in the future
Preference mapping of different varieties of garlic (Allium sativum)
Get PDFIn this work we evaluated different varieties of garlic. All varieties of garlic are rated from one harvest year. Compared samples were different in shape, taste, aroma and characteristics, which were likely to impact on consumer choice and deciding on purchases garlic. Selected indicators were part of internal sensory evaluations, which were evaluated by experts in the sensory laboratory. External part of the preference mapping was conducted among consumers relying on different varieties of garlic under their consumption. Using the internal part of the preferential mapping we summarize randomly selected characteristics within the textural properties and characteristics of taste in which we consider the possible impact on consumer´s choice. In the sensory evaluation assessors used 9 point scale to evaluate 15 selected properties across the texture, taste and aroma on 10 selected varieties according to the degree of preference. Garlic odour and textural properties were evaluated by the normal procedure, though the taste because of intense lingering aftertaste of has been evaluated in a prepared mixture after cooking. For external evaluation, we designed a questionnaire in which consumers can express their preference for individual samples based on photo and variety characteristics, using a hedonic scale from 1 to 9. Obtained data from sensory evaluation and a questionnaire survey were evaluated using statistical software XLSTAT. Preferential map summarise results from internal and external evaluation. We identified characteristics affecting the degree of consumer preferences according to the visualization of our results
The comparative study of medicinal plants utilization as herbal antibiotics by college students
Get PDFThe medicinal plant utilization has become more and more popular and increasing number of consumers prefer alternative medicine to synthetic antibiotic. Research dealing with evaluation of medicinal plant usage as herbal antibiotics including the sample of 584 quizzed college students aged 19 – 25 years (337 women, 217 men) originated from Slovak Republic (n = 338), Czech Republic (n = 112) and Hungary (n = 134). According to university and the study programme the following groups were evaluated: Constantine the Philosopher University CPU (PEES – Pre-school and elementary education in Slovak language, PEEH – Pre-school and elementary education in Hungarian language, BI – Biology, RT – Regional Tourism), Mendel University in Brno MU (H – Horticulture), Slovak University of Agriculture SUA (H – Horticulture), University of Pécs UP (PE – Physical education), Comenius University CU (PE – Physical education). The study was aimed at the evaluation of the significance of the country and the study programme for the use of the most commonly used herbs: plantain, elderberry, stinging nettle, ginger and coneflower (Echinacea). Our results showed that the choice of preferred medicinal plants as herbal antibiotics during illness had not been clearly influenced by country or field of study programme. Plantain was the most frequently used herb by students of UP/PE (51.5%), CPU/PEES and CPU/PEEH (47.9%; 41.1%). Elderberry was the most popular herb among the students CPU/BI (52.9%), CPU/RT and SUA/H (37.8%). Stinging nettle was preferred as the most popular herb in groups of CPU/RT (46%). The significantly lower consumption of Echinacea was noticed in MU/H 4.5% in comparison with groups, CU/PE 26.4% (p <0.05), CPU/PEEH 27.4% (p <0.01), UP/PE 17.2% (p <0.05) and CPU/RT 28% (p <0.05). Regularly, all the year round the highest utilization of Echinacea was evident in CPU/BI 30.0%. The highest percentage formed respondent’s utilized Echinacea only during illness. Otherwise, the differences between the frequencies of Echinacea usage cannot be considered as statistically significant. Generally, a significantly higher level of ginger usage was assayed within groups SUA/H 80.0% (p <0.001), CPU/PEEH 66.3% (p <0.001), UP/PE 36.6% (p <0.001), CPU/BI 58.8% (p <0.001), CPU/RT 56.0% (p <0.001), MU/H 78.6% (p <0.001) and CPU/PEES 77.1% (p <0.001) in comparison with the rest of the groups. Daily the respondents from CU/PE 20.8% consumed ginger significantly more often than students belonging to CPU/BI 0.0% (p <0.05) and MU/H 0.0% (p <0.05). Respondents from CPU/PEEH consumed statistically significantly more ginger once a week in comparison with students belonged to MU/H 0.9% (p <0.05). To sum up the research results, we can claim that state or study programme had no clear statistically significant evidence on the regular consumption of medicinal plants as herbal antibiotics
Household food waste behaviour: subjective and objective evidence
Get PDFThis paper is concerned with the issue of quantifying food waste as a basic assumption for an effective measure to achieve the lowering of its volume. From literary sources one can see great differences in the amounts recorded, caused, among other reasons, by the unclear methods of monitoring and the unclear terms used for description of the term food waste. From questionnaire research carried out on the opinions and causes of waste among 1582 respondents it was found that it is regarded as a significant problem by society but the everyday behaviour of the individual does not correspond to this. Changes in the behaviour of the individual occur during their realisation of this waste issue, for instance by means of objective research into wasted food (through the weighing of the individual types of food thrown out). The average value of wasted food reached approximately a quarter of the amount given for EU and corresponds to the amount reported in Finland
Macronutrients, micronutrients intake and inflammation in hemodialysis patients
Get PDFInflammation in hemodialysis patients occurs since before undergoing hemodialysis. Inflammation is associated with an increase in oxidative stress. Hemodialysis patients are at risk for macronutrients and micronutrients deficiencies which can influence the increase in oxidative stress and inflammation. The purpose of this study was to evaluate the intake of micronutrients and inflammatory status in hemodialysis patients. This study was a cross-sectional study with 76 hemodialysis patients (40 male and 36 female) who attended in two hemodialysis centers of Kendal, Indonesia. After obtaining the written consent, then patients were interviewed food intake consisting of macronutrient and micronutrient intake. Macronutrient and micronutrient intake are obtained by the semi quantitative food frequency method and classified as a deficit (<100% adequacy level) and normal/ more (≥100% adequacy level), according to specific recommendations for individuals undergoing dialysis. Serum albumin was examined using the Brom Cresol Purple (BCP) method with a low category (<3.5 mg.dL-1) and normal (3.5 – 4.5 mg.dL-1). The hs-CRP serum was examined using the ELISA method and categorized as low (<1 mg.L-1), moderate (1 – 3 mg.L-1) and high (> 3 mg.L-1). A descriptive analysis was performed. The results of this study showed that 88.2% deficit energy intake, 84.2% deficit protein intake, 85.5% deficit of vitamin A intake, 85.5% deficit of vitamin C intake, 100% deficit of vitamin E intake, 98, 7% deficit zinc intake , 92.1% deficit copper intake. 63.2% subjects are low level of serum albumin and 61.8% subjects is high level of hs-CRP serum. Macronutrient and micronutrient intake in most hemodialysis patients shows deficit. The serum albumin of most hemodialysis patients shows low level. Serum hs-CRP most hemodialysis patients show high level
Molecular characterization and genetic diversity in some Egyptian wheat (Triticum aestivum L.) using microsatellite markers
Get PDFWheat (Triticum aestivum L.) is the most important and strategic cereal crop in Egypt and has many bread wheat varieties. Seventeen Egyptian bread wheat varieties used in this study with a set of sixteen wheat microsatellite markers to examine their utility in detecting DNA polymorphism, estimating genetic diversity and identifying genotypes. A total of 190 alleles were detected at 16 loci using 16 microsatellite primer pairs. The number of allele per locus ranged from 8 to 20, with an average of 11.875. The polymorphic information content (PIC) and marker index (MI) average values were 0.8669, 0.8530 respectively. The (GA) n microsatellites were the highest polymorphic (20 alleles). The Jaccard's Coefficient for genetic similarity was ranged from 0.524 to 0.109 with average of 0.375. A dendrogram was prepared based on similarity matrix using UPGMA algorithm, divided the cultivars into two major clusters. The results proved the microsatellite markers utility in detecting polymorphism due to the discrimination of cultivars and estimating genetic diversity
Sensory profile of Parenica cheese varieties made from pasteurized cow's milk
Get PDFParenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05
Quality of biscuits as affected by addition of fibre
Get PDFThe aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas
The influence of selenium on selected heavy metals cumulation in Oyster mushroom fruiting bodies
Get PDFFood safety is a very frequent topic. The article deals with the problems of fortification of the most grown mushroom in Slovakia, and the 3rd most grown mushroom in the world, Pleurotus ostreatus. Due to the high environmental pollution of soils and air, there is a risk of the production of dangerous fruiting bodies with high heavy metals content. It is known that these substances can promote serious health effects on human body, such as bone weakness or kidney damages (cadmium) and negative process of cognitive developing (lead). The experiment was focused on biofortification with selenium to reduce the accumulation of selected heavy metals (lead, cadmium) in oyster mushroom, grown with intensive cultivation under artificial conditions. This work confirms that the application of sodium selenate to the growing substrate with straw as the main component can reduce the accumulation of cadmium (by 22.45%) and lead (by 64.81%). Research by various authors reported the ability of the oyster mushroom to embed selenium from the substrate into the fruiting bodies. Based on the results of the experiments, we propose to fortify the growing substrate for the production of oyster mushroom by selenium. This way we produce a food with a high antioxidant potential
Mycotoxin-producing Penicillium spp. and other fungi isolated from grapes for wine production in Small Carpathians wine region
Get PDFThe diversity of mycobiota associated with grapevine in Vrbove, Slovakia at the harvest time in 2018 was evaluated. Fourteen samples of grapes were analyzed by plating methods and by plating methods with surface disinfection. The identification of fungi was performed using the morphological and microscopical characteristics. From the 1001 strains detected and identified from exogenous mycobiota, the most frequent genera were Alternaria, Rhizopus and Sordaria. Their relative density was low, except Alternaria. The most frequently encountered moulds and with the highest relative density from endogenous mycobiota were Alternaria, Cladosporium and Penicillium. Most of all genera had relative density less than 1%. Penicillium contributed small proportion in both sources. Penicillium citrinum was the most dominant species in exogenous and endogenous mycobiota. Penicillium expansum and P. glabrum were recorded in exogenous source and P. hordei, P. chrysogenum and P. griseofulvum in endogenous. Potentially toxigenic Penicillium species were tested for their toxigenic ability by thin layer chromatography method. Out of 15 tested isolates representing five potentially toxigenic species 11 produced at least one mycotoxin. Positive toxinogenity was detected in all tested strains of Penicillim citrinum (9/9)