- Klíčová slova
- farinografie,
- MeSH
- analýza potravin metody statistika a číselné údaje MeSH
- kvalita jídla MeSH
- mouka * analýza statistika a číselné údaje MeSH
- nutriční hodnota MeSH
- potravinářská technologie * metody přístrojové vybavení statistika a číselné údaje MeSH
- reologie metody přístrojové vybavení statistika a číselné údaje MeSH
- shluková analýza MeSH
- výzkum přístrojové vybavení MeSH
This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-flour cookie formulation on antioxidative properties with a simultaneous reduction of the carcinogen-like compound acrylamide. The organoleptic features of the cookies were assessed by a panel of consumers. The following parameters were measured: chemical composition, total polyphenols, polyphenolic profile, antioxidant activity, and acrylamide content. The overall ratings of the tested cookies with the addition of chokeberries, hawthorns, sea buckthorns, and elderberries were more than satisfactory, while wild rose and rowan cookies were the most widely accepted and best rated by the panelists. The antioxidant activity of the tested cookies was 1.1-15.22 μmol trolox·g-1 dm and 2.46-26.12 μmol Fe (II)·g-1 dm as measured by the ABTS and FRAP methods, respectively. All the fruit-enriched cookies had significantly higher antioxidative properties (p < 0.05) in comparison to the control cookies, but among the fruit-enriched cookies, there were differences in the quality and quantity of particular polyphenols. The acrylamide content was significantly decreased by 59% (hawthorn), 71% (rowan), 87% (wild rose), 89% (sea buckthorn), 91% (elderberry), and 94% (chokeberry) compared with the control cookies (p < 0.05). Cookies enriched with wild-grown fruits could constitute a promising novel snack food.
From a nutrition point of view, wheat flour as basic recipe component of cereal products is a valuable source of plant proteins, some vitamins and minerals; at the same time, it is rightfully considered deficient in content of other components with nutritional benefit, which are necessary in diet of recent population. Non-traditional components prepared from seeds or fruits of seven plants (oak tree, fonio, chestnut tree, chia, hemp, nopal and teff) are known as donors of not only dietary fibre constituents, but also of further appreciated photo-chemicals. Owing to non-gluten nature of proteins in these materials, they rather have a negative effect on technological properties of wheat flour. To screen and predict an expected impact, values of the Falling Number and the Zeleny sedimentation test were determined for all flour composites tested. Changes in the physical stage of starch and the pentosans content were described by the SRC (Solvent Retention Capacity) method.
- Klíčová slova
- chia, nopál, konopí, Zelenyho test,
- MeSH
- gluteny analýza MeSH
- mouka * analýza MeSH
- statistika jako téma MeSH
- Publikační typ
- práce podpořená grantem MeSH
Cílem práce bylo porovnat kvalitu pšeničné mouky českých a zahraničních výrobců. Hodnotila se pšeničná hladká mouka od 14 výrobců z České republiky a 21 výrobců ze zahraničí (z Rakouska, Slovenska, Rumunska, Ukrajiny, Austrálie a Nového Zélandu). Byly provedeny základní technologické rozbory mouky a stanoveny farinografi cké vlastnosti vyrobených těst a pekařský pokus s vyhodnocením parametrů kvality, provedena senzorická analýza upečených výrobků, spektrofotometricky stanovena barva mouky a hotového pečiva a jeho pevnost pomocí texturometru. Kvalita českých mouk se významně nelišila (P >0,05) od zahraničních výrobků. Odlišné bylo stanovení Zelenyho sedimentačního testu a poklesu konzistence těsta, kde lepších hodnot dosahovaly české mouky.
The aim of this study was to compare the wheat fl our quality of Czech and foreign producers. Soft wheat fl our was evaluated from 14 producers from the Czech Republic and from 21 foreign producers (from Austria, Slovakia, Romania, Ukraine, Australia and New Zealand). The basic technological analysis of these fl our samples was prepared and farinograph properties of dough samples were carried out on farinograph device. The baking experiment with the quality parameters evaluation and sensory analysis of baked products were determined, the flour and crust colour was found out and the baked products compactness was carried out as well. The Czech flour quality wasn´t significantly different from foreign flour (α = 0,05). Only Zeleny sedimentation test and drop dough consistency were different, nevertheless, the Czech flour samples achieved better values.
- Klíčová slova
- cereální výrobky, pekařské výrobky, cukrářské výrobky, trvanlivé pečivo, pečivo,
- MeSH
- chléb * analýza klasifikace MeSH
- jedlá semena klasifikace MeSH
- manipulace s potravinami MeSH
- mouka analýza klasifikace MeSH
- potravinářská technologie metody MeSH
- průmysl zpracování potravin MeSH
- stravovací služby * MeSH
In this paper volatile organic compounds (VOCs) from durum wheat cultivars and landraces were analyzed using PTR-TOF-MS. The aim was to characterize the VOC's profile of the wholemeal flour and of the kernel to find out if any VOCs were specific to varieties and sample matrices. The VOC data is accompanied by SDS-PAGE analyses of the storage proteins (gliadins and glutenins). Statistical analyses was carried out both on the signals obtained by MS and on the protein profiles. The difference between the VOC profile of two cultivars or two preparations of the same sample - matrices, in this case kernel vs wholemeal flour - can be very subtle; the high resolution of PTR-TOF-MS - down to levels as low as pptv - made it possible to recognize these differences. The effects of grinding on the VOC profiles were analyzed using SIMPER and Tanglegram statistical methods. Our results show that it is possible describe samples using VOC profiles and protein data.
- MeSH
- analýza hlavních komponent MeSH
- biologická evoluce MeSH
- gliadin izolace a purifikace MeSH
- gluteny izolace a purifikace MeSH
- mouka analýza MeSH
- pšenice chemie klasifikace genetika metabolismus MeSH
- semena rostlinná chemie metabolismus MeSH
- šlechtění rostlin MeSH
- spektrometrie hmotnostní - ionizace laserem za účasti matrice MeSH
- těkavé organické sloučeniny izolace a purifikace metabolismus MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Geografické názvy
- Itálie MeSH
Balkan endemic nephropathy (BEN) is a unique, chronic renal disease frequently associated with upper urothelial cancer (UUC). It only affects residents of specific farming villages located along tributaries of the Danube River in Bosnia-Herzegovina, Croatia, Macedonia, Serbia, Bulgaria, and Romania where it is estimated that ~100,000 individuals are at risk of BEN, while ~25,000 have the disease. This review summarises current findings on the aetiology of BEN. Over the last 50 years, several hypotheses on the cause of BEN have been formulated, including mycotoxins, heavy metals, viruses, and trace-element insufficiencies. However, recent molecular epidemiological studies provide a strong case that chronic dietary exposure to aristolochic acid (AA) a principal component of Aristolochia clematitis which grows as a weed in the wheat fields of the endemic regions is the cause of BEN and associated UUC. One of the still enigmatic features of BEN that need to be resolved is why the prevalence of BEN is only 3-7 %. This suggests that individual genetic susceptibilities to AA exist in humans. In fact dietary ingestion of AA along with individual genetic susceptibility provides a scenario that plausibly can explain all the peculiarities of BEN such as geographical distribution and high risk of urothelial cancer. For the countries harbouring BEN implementing public health measures to avoid AA exposure is of the utmost importance because this seems to be the best way to eradicate this once mysterious disease to which the residents of BEN villages have been completely and utterly at mercy for so long.
- MeSH
- Aristolochia chemie růst a vývoj toxicita MeSH
- balkánská nefropatie chemicky indukované epidemiologie patofyziologie prevence a kontrola MeSH
- dieta škodlivé účinky MeSH
- endemické nemoci * MeSH
- faktory vyvracející (epidemiologie) MeSH
- karcinogeny životního prostředí analýza toxicita MeSH
- kontaminace potravin * prevence a kontrola MeSH
- kyseliny aristolochové analýza toxicita MeSH
- ledviny účinky léků patofyziologie MeSH
- léková rezistence MeSH
- lidé MeSH
- medicína založená na důkazech * MeSH
- mouka škodlivé účinky analýza MeSH
- plevel chemie růst a vývoj toxicita MeSH
- prevalence MeSH
- pšenice růst a vývoj MeSH
- riziko MeSH
- semena rostlinná růst a vývoj MeSH
- urologické nádory chemicky indukované epidemiologie patofyziologie prevence a kontrola MeSH
- zemědělské plodiny růst a vývoj MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- přehledy MeSH
- Geografické názvy
- východní Evropa epidemiologie MeSH
The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.
- MeSH
- anthokyaniny analýza chemie MeSH
- chléb analýza MeSH
- chromatografie kapalinová MeSH
- druhová specificita MeSH
- glukosidy analýza MeSH
- hmotnostní spektrometrie s elektrosprejovou ionizací MeSH
- jedlá semena chemie MeSH
- lidé MeSH
- mouka analýza MeSH
- pšenice chemie MeSH
- vaření * MeSH
- vysoká teplota * MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Geografické názvy
- Česká republika MeSH
There is a raising demand for sensitive and high throughput MS based methods for screening purposes especially tailored to the detection of allergen contaminants in different food commodities. A challenging issue is represented by complex food matrices where the antibody-based kits commercially available might encounter objective limitations consequently to epitope masking phenomena due to a multitude of interfering compounds arising from the matrix. The performance of a method duly optimized for the extraction and simultaneous detection of soy, egg and milk allergens in a cookie food matrix by microHPLC-ESI-MS/MS, is herein reported. Thanks to the innovative configuration and the versatility shown by the dual cell linear ion trap MS used, the most intense and reliable peptide markers were first identified by untargeted survey experiment, and subsequently employed to design an ad hoc multi-target SRM method, based on the most intense transitions recorded for each selected precursor peptide. A sample extraction and purification protocol was optimized also including an additional step based on sonication, which resulted in a considerable improvement in the detection of milk allergen peptides. Data Dependent™ Acquisition scheme allowed to fill out a tentative list of potential peptide markers, which were further filtered upon fulfilling specific requirements. A total of eleven peptides were monitored simultaneously for confirmation purposes of each allergenic contaminant and the two most sensitive peptide markers/protein were selected in order to retrieve quantitative information. Relevant LODs were found to range from 0.1μg/g for milk to 0.3μg/g for egg and 2μg/g for soy.
- MeSH
- alergeny izolace a purifikace MeSH
- analýza potravin metody MeSH
- lidé MeSH
- limita detekce MeSH
- mléčné bílkoviny izolace a purifikace MeSH
- mléko chemie MeSH
- mouka analýza MeSH
- peptidy analýza MeSH
- proteiny ze sójových bobů izolace a purifikace MeSH
- sójové potraviny analýza MeSH
- tandemová hmotnostní spektrometrie metody MeSH
- vaječné proteiny izolace a purifikace MeSH
- vejce analýza MeSH
- vibrace ultrazvukové MeSH
- vysokoúčinná kapalinová chromatografie metody MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
