The antiradical activity (% inhibition DPPH) as quality indicator of selected species of small berry fruits were observed. The analysis of their antiradical activity have shown that the highest values of inhibition of DPPH were found in blueberry (Vaccinium corymbosum L.) (78.95 %) and lingonberry (Vaccinium vitis-idaea L.) (68.89 %). The lowest values were found in bilberry (Vaccinium myrtillus L.) from area Stará Ľubovňa (50.54 %) and red currant (Ribes rubrum L.) (51.51 %). Between all selected species were recorded statistically significant difference (P < 0.01). Generally, small berries are consumed because of their attractive colour and special taste. The objective of this research is to highlight on their the health benefits because are considered one group of the richest sources of natural antioxidants with higher antiradical activity.
The aim of this study was to investigate the effect of red wine consumption on the lipid profile and glucose in the group of male (13 men aged 34 -64 years) and the group of female (11 women aged 28 -57 years). Research consisted of moderate red wine consumption for 6 weeks. The dose of alcohol ranged from 200 to 300 mL per day of red wine Lemberger (Winery Masaryk, Slovakia). The blood samples were obtained after overnight fasting and were collected at baseline and after three days, three weeks and six weeks of wine consumption. Differences between male and female subjects were reflected in the results of different biochemical parameters in the dynamics of wine consumption. We found out that while in females the total cholesterol level did not change significantly and had a predominantly downward trend, for male subjects we observed at the beginning the slight increase of the levels, which, however, after 6 weeks of consumption significantly decreased from an initial value of 5.75 ±1.32 mmol.L -1 to 5.35 ±1.25 mmol.L -1 (p <0.05). The blood concentration of triglycerides in the dynamics of the experiment did not change significantly in either one gender, although small differences were observed, because while the female subjects had triglyceride development over consumption upward trend in male subjects it was vice versa. LDL-cholesterol changed significantly only in the group of female. Level of this lipid parameter decreased significantly during the six weeks of consumption of Lemberger from an initial value 3.37 ±0.68 mmol.L -1 to the lowest 2.99 ±0.61 mmol.L -1 , which was recorded in the third week of consumption (p <0.0001), but statistically significant differences versus baseline we monitored after three days and six weeks of consumption (p <0.01). In the group of male, we did not observe such significant changes, but it should be noted, that the men had changes in LDL-cholesterol downward direction and all the values were in the range of benchmarks. In the group of female, HDL-cholesterol increased to 2.05 ±0.6 mmol.L -1 after six weeks of consumption from baseline of 1.7 ±0.69 mmol.L -1 , and the difference was statistically significant (p <0.05), in the group of male, its level changed first significantly after three days of consumption of steep increase (1.46 ±0.61 mmol.L -1 , p <0.05), and for the next six weeks, it was the significantly increase (1.59 ±0.5 mmol.L -1 , p <0.01). The glucose concentration did not change significantly in the dynamics of wine consumption among men and women, and all the values were between the limits of the standard.
In the current food industry, companies often offer new and revolutionary processing methods that allow to improve food properties. A prominent technology is High Pressure Processing (HPP), a non-thermal technology that arises as an alternative to the traditional thermal pasteurization (TP). With HPP it is possible to obtain food and drinks similar to the raw food while improving important nutritive and functional properties. Since strawberries are very important fruit in the human diet, the aim of this study was to study the effect of HPP and TP on selected qualitative-quantitative parameters of strawberry juices (HPSJ -High Pressure Strawberry Juice/TPSJ -Thermal Pasteurized Strawberry Juice). It seems that strawberries can have a positive effect on human health due to their high content in beneficial nutrients. From monitored parameters, significant differences (p <0.001) were found between juices in the following parameters: antioxidant activity, β-carotene and zeaxanthin content. Higher antioxidant activity (1547.60 ±4.89 mg AA.L -1 FM vs. 1424.72 ±10.66 mg AA.L -1 FM) and zeaxanthin (1.34 ±0.11 μg.mL -1 FM vs. 0.89 ±0.08 μg.mL -1 FM) was found in HPSJ, comparatively to TPSJ. The content of β-carotene was higher in TPSJ (156.28 ±2.13 μg.mL -1 FM) than in HPSJ (122.02 ±4.28 μg.mL -1 FM). Results related to the polyphenols content showed significantly higher values (p ˃0.01) in HPSJ, compared to TPSJ (1100.04 ±17.16 mg GAE.L -1 FM vs. 1002.66 ±17.16 mg GAE.L -1 FM). The difference in the content of lutein (TPSJ 8.84 ±0.57 μg.mL -1 FM; HPSJ 8.17 ±0.13 μg.mL -1 FM) was not significant (p ˃0.05).
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