Essential oils extracted from spices, as natural antimicrobial agents, attract particular attention due to their possible role in food protection from microorganisms, and their nontoxicity, in contrast to the synthetic preservatives. In this work, inhibitory effect of Allium ampeloprasum and two onions (Allium cepa), Junski srebrnjak and Kupusinski jabučar, essential oils in different concentrations (1, 4, 7 and 10%) on three yeasts (Saccharomyces cerevisiae, Candida tropicalis and Rhodotorula sp.) and three moulds (Aspergillus tamarii, Penicillium griseofulvum and Eurotium amstelodami) was investigated. All three essential oils showed the strongest inhibitory effect against S. cerevisiae in concentration of only 1%. Among onions, Kupusinski jabučar essential oil had stronger influence to C. tropicalis, while Allium ampeloprasum essential oil did not show any influence on this yeast. Rhodotorula sp. was influenced only by Allium ampeloprasum essential oil. The strongest inhibitory effect on A. tamarii showed Kupusinski jabučar (57% of inhibition, in concentration of 10%), while on P. griseofulvum, the strongest influence showed Allium ampeloprasum essential oil (78.3% of inhibition, in concentration of 10%). Junski srebrnjak and Kupusinski jabučar essential oils, in concentrations of 7 and 10% respectively, completely inhibited the growth of E. amstelodami
The presence of fungi was investigated in 22 samples of different dried plant origin products used for the preparation of muesli (grain products, dried fruit, nuts, oilseeds), using three media. The determined contamination levels were between 0,6% (grain products) and 46,4% (raisins). The xerotolerant Aspergillus, Penicillium and Eurotium species, mostly toxigenic and fungi from Rhizopus genera, were the most frequent in the investigated samples. Aflatoxin B1 (AB1) was not detected in any sample, while aflatoxin G1 (AG1) was found in one almond sample (0,14 μg/kg). Two almond samples were contaminated with ochratoxin A (OA), 8,00 and 16,00 μg/kg, and one sunflowerseed sample had it in traces. Zearalenone was found in two sunflowerseed samples (120,00 and 200,00 _g/kg)
A new GC/MS method for the determination of diacetyl and 2,3-pentanedione was investigated. Diacetyl and 2,3-pentanedione were derivatized with 1,2-diaminobenzene to form 2,3-dimetylquinoxaline and 2-ethyl-3-methylquinoxaline. respectively. The amounts of formed 2.3-dimetylqu:inoxaline and 2-ethyl-3,.methylquinoxaline were proportional to the concentrations of diacetyl and 2,3-penianedione present in the sample. 2,3-Dimetylquinoxaline and 2-ethyl-3-methylquinoxaline were extracted by solid-phase extraction (SPE) columns and determined by gas chromatography using a mass selective detector. This method was applied for the determination of diacetyl and 2,3-pentanedione concentrations in beer. Extraction by SPE columns proved to be very simple and reliable. The method can be used for simultaneous determination of diacetyl and 2,3-pentanedione concentrations in beer in a great number of beer samples
Contamination of various types of foods (cereals and their products, raisins dry sausages, cheese) with moulds and ochratoxin A (OTA) was examined. All samples were contaminated with moulds to a different degree. About 25% of wheat samples from the localities Niš and Leskovac, 70% from the locality Kikinda, graham flour (1 sample), barley flakes (1 sample), graham bread barley bread, 60% of "healthy food" product samples, 20% of dry sausage samples and 20% of melted cheese samples were contaminated with OTA
The zearalenone (ZEA) content was determined during a micro-malting process (after steeping, germination, kilning and degermination, as well as in barley samples before micro-malting process) of two winter two-rowed barley samples, grown at Kragujevac location. In all phases of micro-malting isolation and determination of Fusarium spp. were performed. It was established that barley samples, before malting, were contaminated with zearalenone (barley sample 1-9.7 μg/kg, barley sample 2-9.2 μg/kg). The following Fusarium spp. were isolated: F. avenaceoum, F. culmorum, F. poae F. sporotrichioides, F. tricinctum and F. verticillioides. In both barley samples zearalenone content increased during steeping (86.5 μg/kg and 37.4 μg/kg), decreased during germination (12.5 μg/kg and 26.8 μg/kg), and increased after kilning (62.9 μg/kg and 71.2 μg/kg). In the finished malt the zearalenone content in sample 1 was 35.7 μg/kg dry matter, and in sample 2 was 17.8 μg/kg dry matter
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