41 research outputs found
Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat
No full textEffect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.)
No full textTerve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2020" stendiettekanded
No full textIrina Stulova, Marie Kriisa, Agita Opmane, Ilze Bogdanova. Glükoosi-galaktoosi siirupi tootmine ning selle kasutamine erinevates toodetes.Marie Kriisa, Maret Viirma, Anastassia Taivosalo, Tiina Kriščiunaite, Mary-Liis Kütt, Ene Viiard, Raivo Vilu. Valkude eraldamine toiduainetööstuse kõrvalproduktidest: õllerabast ja rapsipressjäägist.Mihkel Mäesaar, Mati Roasto. Multilookus järjestuse tüpiseerimine (MLST) C. jejuni näitel.Esta Nahkur, Aimar Namm, Taavi Torga, Andres Arend, Marina Aunapuu. Proteoglükaanide sisaldus veise vaagnaliiduses. Content of proteoglycans in the bovine pelvic symphysis.Kaisa Kuus, Toomas Kramarenko, Mihkel Mäesaar, Mati Roasto. Salmonella enterica subsp. enterica Eesti liha tootmise ahelas.Kristi Kerner, Ivi Jõudu, P.R. Venskutonis, Alo Tänavots. Taimsete ekstraktide kasutamine lihatoodetes.Dagni-Alice Viidu, Carmen Kuningas, Kerli Mõtus. Rota -ja koronaviiruse ning enterotoksilise E. coli vastase poegimiseelse vaktsineerimisprogrammi rakendamine ja selle mõju vasikate elumusele Eesti piimaveisefarmides.Sirje Värv, Erkki Sild, Krista Jõgi, Tanel Kaart, Haldja Viinalass. Eesti piimaveiste ülegenoomne analüüs: eesti holstein versus eesti punane tõug.Francesca Carnovale, Clive J. C. Phillips. The effects of heat stress on sheep welfare during live export voyages from Australia to the Middle East
Aroma profile and total phenolics of hop cones and pellets /
No full textHops are the flowers (cones) of hop plant Humulus lupulus L., a member of the Cannabaceae family of flowering plants. Hops are used primarily as a bittering, flavouring, and stabilizing agent in beer; they also valued in herbal medicine for their sedative, anti-inflammatory, antioxidant, antimicrobial, neuroprotective, antitumor, anticarcinogenic and other properties. The mentioned health-beneficial effects are attributed to the structural diversity of secondary metabolites present in hops [1-4]. The aim of this study was to compare chemical composition and aroma profile of hop cones (Lithuanian origin) and commercial pellets (German origin), and determine the total phenolic content (TPC) in EOs (essential oils) and WEs (water extracts). Before analysis cones (C) and pellets (P) were ground by an ultra-centrifugal mill ZM 200 using a 0.5 mm hole size sieve. The aroma compounds of hops C and P were collected by headspace solid phase microextraction and analysed by gas chromatography time-of-flight mass spectrometry (HS-SPMEGC- TOFMS). The EOs were hydrodistilled (HD) in Clevenger type apparatus and further analysed by GCTOFMS. Proximate composition was determined by the standard AOAC methods, total amount of phenolic compounds (TPC) was determined by Folin–Ciocalteu method. It was determined that C were characterized by higher moisture and lipid content, while P were of higher ash and dry matter content: C and P consist of moisture (9.9 and 8.2%), ash (6.6 and 7.7%), lipid (13.9 and 10.4%) and vitamin C (9.9 mg%), respectively. The yields of EO varied from 0.18 (C) to 0.41% (P). The residues after HD were separated to liquid and solid fractions by filtration. The liquid fractions were lyophilized resulting in WEs, yielding from 24.9% (C-WE) to 30.8% (P-WE), respectively. Solid residues yielded from 57.5% (P) to 59.8% (C) of the initial hop raw material subjected to HD. [...]
Dynamic headspace gas chromatography of different botanical parts of lovage (Levisticum officinale Koch.).
No full textAssessment of the influence of some spice extracts on the formation of heterocyclic amines in meat
No full textBeef meat samples were heated in the presence of basil, oregano, marjoram, rosemary, sweet grass, savory, thyme and coriander extracts and the effects on the formation of heterocyclic amines (HAs) were measured by HPLC with fluorescence detection. The results obtained after heating meat in diethylene glycol showed that the addition of 0.2% and 0.5% of thyme, savory and oregano extracts slightly decreased the formation of 1-methyl-6-phenyl-1H-imidazo[4,5-b] pyridin-2-amine (PhIP). Other extracts did not have any influence on the concentration of PhIP, while in some cases they promoted its formation, particularly with basil extract. Oregano and basil extracts, which showed the best positive and negative effects on the formation of PhIP, were tested by heating meat in vegetable oil. Both extracts increased PhIP amount, but decreased Trp-P-2 concentration (see Section 2.1). The content of Trp-P-1 decreased in the samples with basil and increased in those with oregano. No correlation between the anti-oxidant activity of extracts and the formation of PhIP was found
Fractionation of lipophilic components of chokeberry pomace by innovative extraction technique /
No full textBlack chokeberries have a strong mouth-drying effect, for this reason, most of times these berries are used to make jams, juices, purées, jellies, syrups, teas or wines [1]. Pressing juices of these berries generates large amounts of pomace, which usually is discarded or used very inefficiently. For this reason, is very urgent to find a way how to recover high added value bioactives. It is well known that chokeberries are characterized by strong antioxidant properties due to high content of polyphenolic compounds, whereas its pomace is also rich in bioactives, especially anthocyanins, procyanidins, flavonols and phenolic acids; although these pomaces are a good source of lipophilic compounds such as fatty acids, triacylglycerols, tocopherols etc [2]. The aim of this study was to evaluate the possibilities of fractionation of the chokeberry pomace lipophilic fraction during supercritical fluid extraction with carbon dioxide (SFE-CO2) with or without co-solvent ethanol (5%) in two postextraction separators by changing the temperature in the range of subcritical CO2 level at a constant pressure and to characterize the composition of the obtained fractions. SFE with pure CO2 gave a 14% lower yield, while the addition of 5% co-solvent EtOH increased the yield. In the case of SFE with pure supercritical CO2 the highest amount of the total extract was collected in first separator (1S), the remaining in second separator (2S). In the case of SFE with supercritical CO2 and 5% EtOH, the effects of separation were not so negligible; although almost in all cases higher yields were detected in second separator. The antioxidant capacity of extracts and fractions was measured by using an L-ORAC assay which measures the peroxyl radical scavenging capacity of antioxidants which may donate a hydrogen atom. First of all, it may be noted that the ORAC values of lipophilic extracts obtained in first separator by pure supercritical CO2 and 5% co-solvent EtOH were 2 folds higher than those of extracts obtained by supercritical CO2. While in second separator antioxidant capacity was quite similar in both cases. Highly unsaturated TAGs were majorly found in the extracts and fractions. The LLLn constituted 23.26– 24.18%, OLnL 20.35–22.10%, LLnLn 13.20–15.10% and OLL 10.02–12.06%. Four tocopherols (sometimes also called E-vitamers) and 4 phytosterols were preliminarily quantified by their peak areas in the extracts and fractions. It may be observed that, in the case of pure supercritical CO2, the concentration of tocopherols was higher in second separator, while the content of phytosterols was slightly higher in first. The addition of co-solvent 5% EtOH increased the concentration of these compounds in second separator. It might be concluded that, by modifying the supercritical extraction solvent and changing the parameters of the system separators, it is possible to produce fractions of lipophilic substances of various compositions
Comparison of Quercetin derivatives in ethanolic extracts of red raspberry (Rubus idaeus L.) leaves
No full textEthanol extracts from 41 raspberry leaf accessions were studied. The plants of
Rubus idaeus
L. were collected in different natural habitats of Lithuania located in 26 districts and replanted in the experimental field of the Institute of Botany, Lithuania. The total amount of phenolic compounds in leaves varied from 0.3 to 2.2 mg of gallic acid equivalents (GAE) in 1 g of dry leaves. Quercetin glucuronide, quercetin-3-glucoside and quercetin glucosylrhamnoside (rutin) were identified in the extracts by HPLC/UV/MS. Remarkable differences in the composition of the extracts were observed indicating that herbal tea preparations containing
Rubus idaeus
leaves, which are used for phytotherapeutic purposes need more detailed examination in order to standardise their possible functional properties and pharmacological effects
Distribution and chemical polymorphism of the essential oils of <i>Achillea cartilaginea</i> growing wild in Lithuania
No full textComparison of Quercetin derivatives in ethanolic extracts of red raspberry (Rubus idaeus L.) leaves
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