This research was focused on the evaluation of selected parameters of coffee quality, regarding the beverage preparation method, using high-performance liquid chromatography. Samples of Coffea arabica from South America were analyzed. For the preparation of the final beverage were used filtration and moka methods. All samples roasted at medium dark roasting level Full City ++, contained less than 5% of moisture. The values of pH and dry matter content did not show a significant difference. The lowest content of chlorogenic acid reached value (1.41 g·100 g−1) prepared from filtration and 1.49 g·100 g−1 prepared from moka method. The highest content of chlorogenic acid ranged from 2.94 g. 100 g−1 filtration method and 3.36 g. 100 g−1 moka. Similarly, caffeine content, showed lower values using the filtration method. Values ranged from 1.37 to 1.57% (filtration) and from 1.54 to 1.78% (moka). However, PCA didn’t show a significant difference.
Coffee is one of the most consumed beverages in the world. Its quality depends on many factors, such as, country of origin, altitude, climate, post-harvesting processing and others. This paper is focused on the possibility to determinate origin of American, African, and Asian coffees based on chemical properties of the final beverage, such as total antioxidant capacity (TAC) measured using DPPH radical, content of chlorogenic acids and caffeine determined by HPLC-DAD. Samples of green and roasted coffee (roasting level medium dark Full City ++) were used. In green samples the highest values of TAC and caffeine were measured in American samples (averagely 93.014 % inhibition of DPPH and 0.854 g.100 g-1 of caffeine respectively), the highest content of chlorogenic acids showed samples from Africa (averagely 5,037 g.100 g-1). In samples of roasted coffees values of TAC decreased by 7, 47 % in Africa samples, by 18,12 % in American, and 13,73 % in samples from Asia. Roasted African coffees showed on average 1.035 g.100 g-1 of caffeine, the highest average was measured in American samples (1.201 g.100 g-1), and lowest Asian samples (1.089 g.100 g-1). Lowest content of CGAs was obtained from African samples (0.595 g.100 g-1), and the higher from American (0.596 g.100 g-1) and African samples (0.6345 g.100 g-1). ANOVA single factor showed significant differences between green samples regarding the TAC and caffeine content. However, content of chlorogenic acids did not show any difference (p-value=0,6809) regarding the geographical origin. Same results were obtained comparing roasted samples.
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.
Tea (Camellia sinensis) is widely sought for beverages worldwide. Heavy metals are often the main aims of the survey of teas, given that the use of agricultural fertilization is very frequent. Some of these may affect the content of bioactive compounds. Therefore, in this study, we analyzed fermented and non-fermented teas of a single plant origin from Japan, Nepal, Korea, and China, and described mutual correlations and changes in the total antioxidant capacity (TAC), and the content of polyphenols (TPC), caffeine, and heavy metals in tea leaves, in relation to the origin and fermentation process. Using UV-VIS spectrophotometry and HPLC-DAD, we determined variations in bioactive compounds’ content in relation to the fermentation process and origin and observed negative correlations between TAC and TPC. Heavy metal content followed this order: Mn > Fe > Cu > Zn > Ni > Cr > Pb > Co > Cd > Hg. Given the homogenous content of these elements in relation to fermentation, this paper also describes the possibility of using heavy metals as determinants of geographical origin. Linear Discriminant Analysis showed an accuracy of 75% for Ni, Co, Cd, Hg, and Pb, explaining 95.19% of the variability between geographical regions.
Grape pomace is a by-product of grape processing and represents a major waste issue. One of the possible methods of revalorization of this agriculture waste is to incorporate red grape pomace into the feed mixture of poultry e.g. broiler chickens. The rich content of polyphenols in red grape pomace is reported to have a positive protective effect against lipid oxidation in several types of meat and products. In our study, we incorporate red grape pomace into the diet of observed Ross 308 broiler chickens. Tested chickens were divided into 4 groups. One control group without any addition of pomace, and another three groups with the addition of 1, 2, and 3 %. After 42 days chickens were slaughtered and tested. To evaluate the process of lipid oxidation we used measurement of malonaldehyde (MDA) presented in samples of breast and thigh meat. MDA measurement was carried out on the 1st, 3rd, and 5th day of meat storage at 4 °C. However, our study did not prove any significant difference among the control group without red grape pomace and the other three experimental groups. We can see a slight decrease in MDA created during the storage process but not with statistically provable results. The repetition of the experiment with some adjustment is highly anticipated.
Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg−1 and Silverskin 23.70 g·kg−1, respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg−1) than Cascara (160.03 g·kg−1). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health.
The Oravka tawny is a Slovak national breed of chicken. This breed has combined utility, which means it is valuable for both its meat and eggs. The Oravka tawny is linked to a specific region, Orava, and therefore these products could be protected by European geographical indication. The labeling and sale of chicken meat by the traditional breed of origin are widely used to promote quality and attract those products in the marketplace. For that use, we created the system and method of authentication that can reliably distinguish between the Oravka tawny, other chicken breeds, and other of Oravka’s colorful characters. In our research, we analyzed 153 chicken feathers from the Oravka breed as well as from breeds used in the process of breeding the Oravka to their current state. They were divided into nine populations. To separate those populations, we used seven microsatellite markers recommended by FAO (Food and Agriculture Organization) and other authors. To create separate clusters of individual breeds, we used DAPC (discriminant analysis of principal components) analysis.
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