The flavoring of oils with herbs gives a specific taste and aroma to the oils and may increase their antimicrobial and antioxidant activity. The volatile aroma compounds in flavored rapeseed oil were studied as a function of flavoring conditions, by means of headspace solid-phase microextraction (SPME) followed by gas chromatographymass spectrometry (GC-MS) analysis. Rapeseed oils were flavored with dried basil, oregano, and thyme at two different concentrations (3 and 6%) and were heated at different temperatures and for various time intervals, followed by filtration. In the headspace of flavored oils, the main volatiles of the dried herbs were detected. In general, the share of monoterpenes in the headspace of flavored oil was higher than in the original dried herbs, while sesquiterpenes and phenolic compounds were detected to a considerably lower extent in the oil than in the herbs. The concentrations of the volatiles detected in the oil increased with increasing heating time and temperature.
Ginger (Zingiber officinale) is known as an additive for food and therapeutic purposes. It can help improve memory, helps eliminate toxins from the body, lowering arterial pressure and cholesterol, and is a good source of many bioactive compoundsphenolic s, vitamins and mineral elements. The aim of study was to determine biological active compounds of fresh and dried ginger in aqueous extracts. Spectrophotometric methods were used for determination content of total phenolic (according to the Folin-Ciocalteu method) and flavonoid compounds (aluminium chloride method) as well as antioxidant activity with DPPH radical. Content of vitamin C was determined by titration with with 2.6-dichlorphenolindophenol. The highest content of phenolic compounds (104.7±4.5 mg GAE 100 g-1 DW) in water extracts was obtained using fresh ginger root; it is for 30% more than from dried root sample. The flavonoid content was higher in the samples obtained from fresh ginger peel (68.74±3.39 mg quercetin equivalent 100 g-1 , DW) and there were not significant differences in the use of fresh or dried ginger root (46.16±2.23 mg quercetin equivalent 100 g-1 on average, DW). Content of vitamin C in aqueous extract from fresh ginger root (4.59±0.98 mg 100 g-1 , DW) was for 21.7% higher than from fresh ginger peel, but there were not significant differences (p>0.05) regarding dried samples (3.43±0.71 mg 100 g-1 , DW). Order of antioxidant activity by free radical scavenging activity in aqueous extracts was as follows: fresh ginger root > dried ginger root > fresh ginger peel > dried ginger peel. The recommendation is that fresh ginger root is more suitable for obtaining a richer extract with the biological active compound, as the drying process affects both the phenol and vitamin C content in the samples and in the extract accordingly.
Rye (Secale cereale L.) is the most important cereal crop after wheat, rice and maize. A substantial part of the rye yield is used for bread making, especially in European countries. There have been numerous studies on grain enrichment with selenium (Se), as it is known that selenium is a fundamental trace element essential for human health and in the form of selenoproteins plays key structural and enzymic roles. The main aim of this study was to investigate the effect of different selenium concentrations on quality indices of rye malt - the content of malt extract, diastase activity, selenium and total phenol content in malt. Rye grain of 95% viability was soaked and germinated at temperature +6 ± 2 °C for three days +18 ± 2 °C, using sodium selenate Na2SeO4 solutions (Se concentration 3 mg l-1, 5 mg l-1, 10 mg l-1), and dried in an oven for 24 hours at temperature +70 - 112 °C. Germination of grain with deionised water served as a control. The obtained results showed that an increase of selenium concentration caused increase of malt extract concentration (from 74 to 80%), selenium concentration (from 0.0139 to 0.3251 mg kg-1) and total phenol concentration (from 3.13 to 3.63 mg GAE g-1 DW) in rye malt, while diastase activity decreased from 330 to 216.
Barley is a major world crop ranked as the fourth most important cereal in terms of plant area. Barley is consumed around the world, mostly in the malted form in brewing industry. Recently, many investigations in malt production intensification with biologically active compounds or ferment preparations have been accomplished. However, comprehensive studies on the effect of copper additives on barley grain sprouting are still required. The aim of this study was to explore the influence of different copper concentrations on barley grain sprouting and on the content of total phenols. Barley grains of 92 % viability were soaked in different solutions (Cu 2+ concentration 10-500 mg/l) for 12 hours, left for sprouting at a temperature of 18 ± 2 °C for 5 days, and then dried in the oven for 48 hours at 50 °C. The control sample of grain was soaked in deionized water. The sprouting activity of the grain was determined after sprouting, whereas the content of total phenols was determined after the grain had dried out. The obtained results show that at the copper concentration of 10-50 mg/l, barley grain sprouting activity increases essentially. At the copper concentration of 100 mg/l, barley grain sprouting decreases sharply; moreover, at the copper concentration of 500 mg/l no barley grain sprouting activity was detected. The highest content of total phenols was observed when copper concentration in the solution was 50 mg/l.
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