Due to the content of biologically active substances, sea buckthorn (Hippophae rhamnoides L.) has become the object of great interest of both, experts and the general public. It is appreciated particularly for the high content of vitamins and other biologically active substances, not only in berries but also in leaves and bark. The aim of the study was to evaluate the nutritional quality of sea buckthorn juice prepared from different varieties of sea buckthorn based on the content of total carotenoids, polyphenols and antioxidant activity. In this study we used varieties Hergo, Tytti, Vitaminaja, Raisa, Askola, Dorana, Slovan, Leikora, Bojan, Terhi and Masličnaja. Content of different components was quantified using spectrophotometry. The total carotenoids content expressed as β-carotene content in juice ranged from 50.63 mg.100 g-1 DM to 93.63 mg.100 g-1 DM, the highest content was in variety Askola and the lowest one in Terhi. Total polyphenols content determined by Folin-Ciocalteu method ranged from 13.03 mg GAE. dm-3 DM to 25.35 mg GAE. dm-3 DM. The highest content was identified in juice of variety Dorana and the lowest one in Raisa. The antioxidant activity quantified by the FOMO method ranges from 45.11 g AA. dm-3 DM to 108.77 g AA. dm-3 DM. The highest antioxidant activity was determined in juice of Dorana and the lowest in variety Bojan
MENDELOVÁ ANDREA, FIKSELOVÁ MARTINA, MENDEL ĽUBOMÍR: Carotenoids and lycopene content in fresh and dried tomato fruits and tomato juice. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 5, pp. 1329-1337
Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant (Ribes nigrum L.) and Kamchatka honeysuckle (Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg−1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg−1) addition. Moreover, we did not observe negative effects of the extracts on the product’s color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.
The aim of study was to determine primary and secondary metabolites in selected varieties of potatoes. Potatoes (Solanum tuberosum L.) are good source of bioactive compounds, mainly phenols as one of the most important components. The chemical composition with reducing sugar, starch, ascorbic acid, total polyphenol and flavonoid content were analyzed in five potato varieties (Agria, Marabel, Red Anna, Picasso, Princess). Values of dry matter content ranged from 20.34 to 23.64%. In terms of tubers storage, its content above 20% is required. The highest level of starch was detected in variety Princess (16.82%). The lowest reducing sugar content was recorded by variety Marabel (0.08%). Similarly, low values reached varieties Princess (0.12%), Agria (0.14) and Red Anna (0.16%). These would be appropriate to use for food processing and for production of fried potato chips or fries. Variety Red Anna reached the highest amount of vitamin C (73.72 mg.kg-1). The lower levels of this vitamin showed tubers of varieties Picasso (35.02 mg.kg-1) and Princess (36.89 mg.kg-1). The antioxidant activity was measured with radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenic assay. Potato varieties contained high levels of total polyphenols (0.474 – 1.550 mg GAE per dry weight) and flavonoids (1.407 – 15.933 μg QE per dry weight). The consumption of potatoes can provide nutritional value along with antioxidant potential that can be helpful for proper functioning of the body physiological systems. Statistical evaluation by the single factor analysis of variance detected high significant impact of variety on the content of all the analytical parameters in evaluated varieties of potato tubers.
In this work, chemical parameters such as sugar (glucose and fructose) content, organic acid (total acids, malic and tartaric acids), total phenolic content and the antioxidant activity of 12 white wines (chardonnay, pinot blanc and pinot gris) from various wine regions in Slovakia were studied in order to identify differences among the varieties and wine-growing regions. The wine samples were examined by Fourier-transform infrared spectroscopy (FTIR) and UV-VIS spectrophotometry (for determination of total polyphenolic content (TPC) and total antioxidant activity (TAA)) methods. Content of alcohol ranged between 11.50% and 13.80% with the mean value 12.52%. Mean content of total acids varied between 4.63 ± 0.09 and 6.63 ± 0.05 g.L−1, tartaric acid varied between 1.62 ± 0.09 and 2.93 ± 0.03 g L−1, malic acid was found in the concentrations ranged from 0.07 ± 0.05 and 2.50 ± 0.08 g L−1 and lactic acid was present between 1.53 and 0.01 g L−1. The content of fructose was, in general, higher in the samples from the Južnoslovenská and Nitrianska wine regions and glucose was higher in the Malokarpatská wine region. Chardonnay wines showed the highest content of total polyphenols and the antioxidant activity in the samples ranged from 51.06 ± 027 to 72.53 ± 0.35% inhibition of DPPH. The PCA analysis based on chemical descriptors distinguished the Nitrianska and Stredoslovenská wine regions. According to similarities among the wine samples, four main classes were formed by cluster analysis.
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