Ethanol extracts obtained from 13 poplar propolis samples originating from various European countries by traditional maceration were tested for total polyphenols, flavonoid content, and antioxidant activity. Moreover, the content of 18 polyphenolic compounds (from the group of phenolic acids and flavonoids) was determined using the HPLC method. The inhibitory effect of six selected extracts with the highest activity was assessed by well-diffusion method against five strains (Bifidobacterium spp., L. rhamnosus, L. acidophilus, E. coli, and Bacteroides spp.) of intestinal bacteria self-isolated from the faeces of obese probands with the use of selective media. It was found that the antioxidant activity of propolis varied depending on geographical origin and even among samples from the same region, which indicates that some other factors also influence propolis quality. The samples of different geographical origin varied mainly in the share of individual phenolic compounds, and it was not possible to find a characteristic marker of origin, excluding the galangin present in the Polish samples only. Assessing the inhibitory activity of propolis (in the range of 70 mg to 10 μg per mL) indicated that the concentration of 100 μg/mL was found as being safe for tested fecal bacteria (Bifidobacterium spp., L. rhamnosus, L. acidophilus, E. coli, and Bacteroides spp.). As no negative effect of low doses of propolis on the intestinal microflora was found, it can be suggested that its use in recommended doses brings only beneficial effects to the body.
- Publikační typ
- časopisecké články MeSH
BACKGROUND: The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS: The type of leavening agent and the presence of Ca(2+) and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg(-1) . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg(-1) ). The AA content in gingerbread (y; µg kg(-1) ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r(2) = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION: The present study demonstrates that the combination of additives NaHCO3 /Ca(2+) /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.
- MeSH
- akrylamid analýza antagonisté a inhibitory chemie toxicita MeSH
- algoritmy MeSH
- chemické jevy MeSH
- chlorid vápenatý škodlivé účinky chemie MeSH
- chování spotřebitelů MeSH
- čití, cítění MeSH
- hydrogenuhličitan sodný škodlivé účinky chemie MeSH
- koncentrace vodíkových iontů MeSH
- kontaminace potravin prevence a kontrola MeSH
- kvalita jídla * MeSH
- kyselina citronová škodlivé účinky chemie MeSH
- lidé MeSH
- Maillardova reakce MeSH
- mechanické jevy MeSH
- potravinářské přísady škodlivé účinky chemie MeSH
- preference v jídle MeSH
- průmyslově zpracované potraviny škodlivé účinky analýza MeSH
- uhličitany škodlivé účinky chemie MeSH
- vaření * MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- srovnávací studie MeSH
- Geografické názvy
- Česká republika MeSH
Acrylamide is a potential carcinogen. Several toxicological studies have demonstrated its genotoxic carcinogenicity in animals thus indicating potential human health risks. It is present in several carbohydrate-rich foods on frying, baking and roasting at temperatures higher than 120 °C. Most of the acrylamide dietary exposure has its origin in potato products, coffee, bakery products and chocolate. Acrylamide forms in potato products during their processing, retail, catering and home preparation.
- MeSH
- akrylamidy * analýza chemie otrava škodlivé účinky toxicita MeSH
- dávka bez pozorovaného nepříznivého účinku MeSH
- hodnocení rizik MeSH
- lidé MeSH
- Maillardova reakce * MeSH
- manipulace s potravinami * MeSH
- potraviny klasifikace škodlivé účinky toxicita MeSH
- primární prevence MeSH
- průmysl zpracování potravin MeSH
- Check Tag
- lidé MeSH
- MeSH
- fermentace MeSH
- lidé MeSH
- sójové potraviny klasifikace MeSH
- Check Tag
- lidé MeSH
Závěrečná zpráva o řešení grantu Interní grantové agentury MZ ČR
40 s. : il. + 6 volných příloh
Systém superkontroly zdravotní nezávadnosti potravin. XXX XXX XXX
- Konspekt
- Lékařské vědy. Lékařství
- NLK Obory
- nutriční terapie, dietoterapie a výživa
- environmentální vědy
- NLK Publikační typ
- závěrečné zprávy o řešení grantu IGA MZ ČR
