bluuebunny/crossref_metadata_2025_split huggingface dataset:
Determination of stigmasterol hydroperoxides using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionization
Authors: Kemmo S. , Ollilainen V. , A-M Lampi , Piironen V. 
Published: February 2018

A new specific method using high-performance liquid chromatography-mass spectrometry (HPLC-MS) for the detection of stigmasterol hydroperoxides was developed. Hydroperoxides of stigmasterol were obtained by photo-oxidation (90 min) in the presence of methylene blue as a sensitizer. The separation was performed using normal-phase chromatographic conditions. The MS detection was carried out with an ion-trap mass spectrometer using atmospheric pressure chemical ionization (APCI) and positive ion mode. Stigmasterol hydroperoxides were seen to produce no protonated molecular ions [M + H]<sup>+</sup> but instead fragments representing loss of one or two water molecules [M – H<sub>2</sub>O + H]<sup>+</sup>, [M – 2H<sub>2</sub>O + H]<sup>+</sup>, loss of hydrogen peroxide [M – H<sub>2</sub>O<sub>2</sub> + H]<sup>+</sup> or loss of hydrogen peroxide and water [M – H<sub>2</sub>O<sub>2</sub> – H<sub>2</sub>O + H]<sup>+</sup>. The results showed that positional isomers of hydroperoxides had different fragmentation patterns and relative ion abundances. On the other hand anomeric isomers had more similar fragmentation. As a conclusion the method developed showed to be a useful tool for investigation the oxidation mechanism of sterols.
Fluorescence spectroscopy for monitoring extra virgin olive oil deterioration upon heating
Authors: Cheikhousman R. , Zude M. , J-R Bouveresse D. , N Rutledge D. , Birlouez-Aragon I. 
Published: February 2018

Fluorescence spectroscopy is a reliable and fast method for determining the deterioration of extra virgin olive oil (EVOO). EVOO was analysed by HPLC for determining antioxidant changes in EVOO due to heating at 170°C for 3 h. This thermal oxidation caused a significant exponential decrease in hydroxytyrosol (OH-Tyr) and vitamin E (vitE), while the reduction in the tyrosol content was relatively small. Hydroperoxydes were analysed by an indirect colorimetric method. Their content decreased exponentially during the heating process. Fluorescence excitation spectra with emission wavelength at 330 nm were recorded to monitor the evolution of polyphenols and vitE, while fluorescence excitation spectra with emission at 450 nm were used to monitor the evolution of hydroperoxydes. Results of partial least-square calibration models (PLS) show that the degradation of polyphenols, vitE and hydroperoxide, as well as formation of fluorescent components derivatives can be quantified with fluorescence spectroscopy. Application of chemometrical data analysis allows to optimise the extraction of the information contained in the data. Fluorescence can therefore be used as a rapid technique for evaluating the quality of heat-treated EVOO.
Phenolic Compounds of apples in the relation to the postharvest diseases
Authors: Ducháčková M. , Schovánková J. , Opatová H. 
Published: February 2018

This investigation deals with the antifungal activity of naturally occurring phenolic compounds and the metabolism of plant phenolics during the cold storage. In the experiment the apple cultivars with different diseases resistance were analyzed in the relation to changes in phenolic content.
Hepatoprotective Effects of acerola cherry extract powder against d-galactosamine-induced liver injury in rats and its bioactive compounds
Authors: Nagamine I. , Fujita M. , Hongo I. , T T Nguyen H. , Miyahara M. , Parkányiová J. , Pokorný J. , Dostálová J. , Sakurai H. 
Published: February 2018

Treatment with the water and tropical lemon juice extract powders from acerola fruit purees and leaves (100 mg/kg) significantly ameliorates the hepatic inflammatory responses such as increased serum levels of AST, ALT, and GGT in rats subjected to acute D-galactosamine (GalN) intoxication. The protective effects of their constituents could be related to their antioxidant activities to neutralise free radicals to attenuate hepatic lipid peroxidation and thus can protect liver damage. The effect of the water extract powder from fruit purees (100 mg/kg) was moderately stronger than that of ascorbic acid (10 mg/kg), but weaker than that of cyanidin-3-O-rhamnoglucoside (13.3 mg/kg). The water and lemon juice extract powders from Acerola fruit purees possess the 18.6 and 24.1-fold higher DPPH radical scavenging activities, respectively, than those from leaves, the higher so for those extracted with lemon juice than for those extracted with water. The vitamin C contents were much more higher in the extract powders from fruit purees compared with those from leaves. γ-Tocopherol predominated in the extract powders from fruit purees and α-tocopherol in those from leaves. Polyphenolic compounds were identified and analysed by GC/MS-SIM after acid hydrolysis, extraction and derivatisation to trimethylsilyl ethers.
The sensory quality of sprouts obtained from the selected species of legume seeds
Authors: Troszyńska A. , Larski G. , Kosińska A. 
Published: February 2018

Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.
Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
Authors: Revilla I. , M Vivar-Quintana A. 
Published: February 2018

The objective of the study was to evaluate the effect of the highest doses of paprika and the different percentage of hot paprika on curing process of dry sausage “Chorizo Zamorano” evaluating texture, colour and antioxidant properties. Four types of dry sausage were elaborated, control made with 1.8% of intermediate hot paprika, Zam0% made with 2.8% of intermediate hot paprika, Zam15% made with 2.38% of intermediate hot and 0.42% of hot paprika and Zam30% made with 1.96% of intermediate hot and 0.84% of hot paprika. The results showed that increasing paprika doses and percentage of hot paprika, affect the curing process, resulting in a faster decrease in pH and in water activity. This elicits a more rapid development of texture, suitable hardness being reached in less time. Additionally, these products have greater colour intensity and colour remains more stable during the curing process, together with lower malonaldehyde contents.
Enzyme-linked immunosorbent assay for the determination of isoflavones in alimentary important plants
Authors: Vítková M. , Macková Z. , Koblovská R. , Lapčík O. 
Published: February 2018

The development of polyclonal antibody-based enzyme-linked immunosorbent assays (ELISA) for the determination of individual isoflavones, i.e. daidzein, genistein and biochanin and their homologues, is presented in this work. Isoflavone conjugates with bovine serum albumin were used as immunogens, coupled at the position C 7 and C 4’ via a carboxy methyl spacer. The developed ELISAs are highly specific, I<sub>50</sub> values of the standard curves range between 0.3–1.2 ng/ml. The cross reactivities to other isoflavones are in acceptable range and the interference of non-isoflavonoid molecules is negligible. The immunoassays have been used for monitoring of changes in isoflavone levels in alimentary important plants, such as Medicago sativa, during germination; and during different vegetation stages of the Rutaceae family plants.
Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury
Authors: Matsubara T. , Todoroki K. , Yamaki T. , Ookuma K. , T T Nguyen H. , Miyahara M. , Kumagai H. , Pokorný J. , Sakurai H. 
Published: February 2018

The water extract powder (WEP) from normal oleic acid peanut skins at a dose of 200 mg/kg significantly inhibited the increases of serum bilirubin and the serum concentrations of AST, ALT, and GGT, marker enzymes for liver injury, in D-galactosamine (GalN)-induced liver injury rats. However, the WEP from high-oleic acid peanuts skins appeared to be less effective than that from normal ones at the same dose. trans-Resveratrol (0.67 mg/kg) and quercetin (0.67 mg/kg) were used for comparison. Their protective effects were as strong as that of the WEP from normal oleic acid peanut skins. These results indicated the ability of the WEP of peanut skins, especially from normal oleic acid peanut varieties, to ameliorate hepatic damage and suggested that they may contain the hepatoprotective agents, thought to be mainly polyphenolic compounds. Total polyphenolic content was higher in the WEP from normal oleic acid peanut skins, while the DPPH radical scavenging activity was higher in the WEP from high oleic acid peanut skins. Compared to high oleic acid peanut skins, normal oleic acid ones had a two-fold higher content of resveratrol, whereas no great differences were observed in the quercetin content analysed by reversed phase HPLC with UV detection.
Antioxidative and antimicrobial effects of some natural extracts in lard
Authors: Sekretár S. , Schmidt Š. , Vajdák M. , Zahradníková L. , Annus J. 
Published: February 2018

The extracts from 17 ready available plants were prepared by 95% ethanol extraction in Soxhlet extractor. The crude extracts were examined for their antioxidation properties using the automatized swift test (Rancimat) and lard as a substrate. The extracts with the most promising results (Rosmarinus officinalis and Salvia officinalis) were chromatographed on silica gel column and the fractions so obtained were explored separately. Second fraction from the chromatography of rosemary extract exhibited the antioxidation activity (induction period 8 h at 0.002% wt.) comparable with the activity of butylated hydroxytoluene (BHT) at 12.5 times higher concentration (induction period 11.45 h at 0.025% wt.). The antimicrobial efficiency of these extracts was determined with the aid of three dimensional agar method on four selected microorganisms (Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus). The most effective were extracts from agrimony, black tea, rosemary and sage. Extracts possessing good antioxidation activity also exhibited antimicrobial efficiency.
Changes of furanocoumarins content in vegetables during storage
Authors: Botek P. , Schulzová V. , Peroutka R. , Hajšlová J. 
Published: February 2018

Long term experiments, which simulated storage of celery (Apium graveolens) under industrial (airconditioned store)/household (common cellar) conditions, were carried out. Several celery cultivars from both organic and/or conventional production were monitored for furanocoumarins levels for 16–26 weeks. The increase of furanocoumarin concentrations during the storage of all the tested celery cultivars was observed, nevertheless, the extent of toxicants accumulation differed among tested cultivars. The changes of furanocoumarin levels occurring during processing of vegetables were studied, too. Levels of both linear (psoralen, bergapten, xanthotoxin, trioxsalen, isopimpinellin) and angular (angelicin, sphondin, isobergapten) furanocoumarins in tested vegetable were determined by validated GC/MS (SIM) method. The detection limits (LODs) obtained by this analytical method were around 0.003 mg/kg.
Changes of phytoestrogens daidzein, genistein and their glycosides daidzin and genistin and coumestrol during processing of soyabeans
Authors: Lojza J. , Schulzová V. , Hajšlová J. 
Published: February 2018

Phytoestrogens represent biologically active compounds showing estrogenic activity similar to that of sex hormones – estrogens. Various adverse effects such as sterility, increase of females’ genitals, lost of males’ copulation activity, etc. were observed in farm animals after exposure to higher amounts of fodder containing phytoestrogens. On the other side, their presence in human diet is nowadays the object of many research studies concerned with prevention of breast and prostate cancer, osteoporosis and other hormone-linked diseases by dietary intake of phytoestrogens. Soya (Glycine max) is one of the main sources of these compounds in diet. Isoflavones daidzein and genistein occurring either free or bound in glycosides are the main phytoestrogens in this food crop. Coumesterol representing coumestans is another effective phytoestrogen contained in some eddible plants. In the first part of our study, analytical method for determination of free and total phytoestrogens was developed and validated. Following steps are included: (i) acid hydrolysis (only for “total phytoestrogens” analysis), (ii) extraction with methanol/water mixture, (iii) SPE preconcentration; (iv) identification/quantification using HPLC/DAD/FLD. The aim of present study was to document the fate of phytoestrogens and their forms during household/industrial processing. As documented in our experiments the most dynamic changes of phytoestrogen levels occur during soyabeans sprouting. High levels of coumestrol even exceeding other phytoestrogens were detected on this occasion.
Monoacylglycerols as food additives with antimicrobial properties
Authors: Bartošová E. , Červenková R. , Špičková Z. , Šmidrkal J. , Filip V. , Plocková M. 
Published: February 2018

The antimicrobial activities of monoacylglycerols (MAGs) with different lengths of hydrophobic hydrocarbon chains (1-decanoylglycerol, 1-undecanoylglycerol, 1-dodecanoylglycerol, 1-tridecanoylglycerol, 1-tetradecanoylglycerol) were investigated. Food undesirable bacterial strain Bacillus subtilis DMF 2006 and mould strains Aspergillus niger DMF 0501 and Fusarium culmorum DMF 0103 were used as indicator strains in order to determine antimicrobial properties of monoacylglycerols. The strongest antibacterial effect was caused by 1-undecanoylglycerol, 1-dodecanoylglycerol, 1-tridecanoylglycerol. These substances inhibited growth of Bacillus subtilis DMF 2006 for more then 10 days of incubation at the concentration of 0.05 mg/ml. Concentrations of 0.05 and 0.07 mg/ml of 1-decanoylglycerol, 1-undecanoylglycerol, 1-dodecanoylglycerol reduced the mycelium formation of Fusarium culmorum and Aspergillus niger. Higher concentrations (0.1 and 0.5 mg/ml) of these three substances inhibited spore germination. Knowledge of these properties brings new approach in food preservation where the substitute of chemical substances, such as sorbic and benzoic acids and their salts is in demand.
Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products
Authors: Blažková M. , Karamonová L. , Rauch P. , M Wyatt G. 
Published: February 2018

Bacteria of the genus Listeria are widely distributed in the environment and they frequently contaminate food. Among all species in the genus Listeria, only L. monocytogenes has been implicated in serious human illness. The other Listeria spp. are considered to be avirulent to man but they may cause a variety of disease symptoms or even death in animal. These bacteria are well equipped to survive food processing technologies. For example, they tolerate high concentrations of salt and relatively low pHs, and worst of all, they are able to multiply at refrigeration temperatures. This makes Listeria microorganisms a serious threat to food safety and ranks them among the microorganisms that most concern the food industry. The foods most frequently implicated are raw milk, soft cheeses (particularly those made from unpasteurized milk), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry and raw and smoked fish. Food producers and distributors as well as public health authorities have great interest in timely detection of Listeria contamination. We present here a rapid antibody-based screening assay for the detection of both Listeria spp. and Listeria monocytogenes in dairy samples (milk, cheeses, ice-cream…). A detection system consists of an initial selective enrichment step, where both artificially contaminated samples and real dairy samples were cultivated, followed by direct sandwich format of ELISA using two different polyclonal antibodies; one specific for Listeria spp., and the other specific for L. monocytogenes.
Effect of high hydrostatic pressure on the secondary structure of microbial transglutaminase
Authors: Menéndez O. , Rawel H. , Schwarzenbolz U. , Henle T. 
Published: February 2018

Enzyme activity and corresponding secondary structure, measured by circular dichroism was analysed before und after treatment of microbial transglutaminase at different temperatures (40, 80°C) and pressures (0.1, 200, 400, 600 MPa). Irreversible enzyme inactivation was achieved at 80°C after 2 minutes at atmospheric pressure. Enzyme inactivation at 0.1, 200, 400, 600 MPa and 40°C followed first order kinetics. Increasing pressure reduced MTG activity, nevertheless the enzyme showed a residual activity of 50% after 12 min at 600 MPa. The analysis of the native enzyme exhibited well-defined proportions between α-helix, β-strand, β-turn and unordered structures. In contrast to heating, high-pressure treatment only at high levels induced significant decrease in the α-helix content, whereas β-strand substructures remained unaltered in both cases. Based on the known crystal structure of MTG it can be concluded that the active centre of the enzyme itself, which is located in an expanded β-strand domain, is relatively stable and pressure-induced inactivation is caused by a degradation of α-helix elements with corresponding influence on the tertiary structure.
The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids
Authors: Ptasznik S. 
Published: February 2018

The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of saturation, were carried out. The investigations were conducted in a model system, in laboratory scale. The Lipozyme® RM IM of Novozymes® A/S company, Denmark, revealing specificity to the sn-1,3 triacylglycerol (TAG), was used as a biocatalyst. The research material consisted of rapeseed oil and fish oil with different levels of EPA and DHA acids. The enzymatic processes of interesterification were conducted in batch system with a stirrer and without solvent. The optimal parameters of the process were determined and the analysis of the obtained product was carried out.
Changes in potato after different thermal processes
Authors: Hruškar M. , Krpan M. , Marković K. , Matković D. , Vahčić N. 
Published: February 2018

Undesirable thermal processes or storage conditions lead to physical and chemical quality loss of every food. The objective of this study was to determine the total solid content, starch, reducing sugars, nitrates and nitrites in raw and thermal processed red and white potato samples purchased from different geographic origin in Croatia. The potatoes were processed with and without the skin, and cooking processes were carried out in classic way, in the pressure cooker and in the microwave oven. Standard methods of analysis for above-mentioned parameters were used. The results showed no significant influence (P &lt; 0.05) of the geographic origin on investigated parameters in raw samples (except for nitrates), but there were significant differences (P &lt; 0.05) in composition between the kinds of samples (red and white). Thus, samples of white potato had higher total solids, starch and reducing sugars content than red potato samples, while red potatoes had higher nitrites and nitrates content. Thermal treatment showed that the total solid content is higher in potatoes processed with skin then those processed without the skin. The starch content in both kinds of potatoes increased after thermal processes if potato was processed without skin. The content of reducing sugars was the highest in samples of raw potato. The nitrites and nitrates content were decreasing during thermal treatments. Thermal processing (classic way, under pressure or with microwaves) and the manner on which the potatoes were cooked (with or without skin) significantly influenced on all investigated parameters especially in red potatoes samples.
Evaluation of ketchup authenticity – chemical changes of markers during production and distribution
Authors: Soukupová V. , Čížková H. , Voldřich M. 
Published: February 2018

The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na<sup>+</sup>, K<sup>+</sup>, Ca<sup>2+</sup>, Mg<sup>2+</sup>, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K<sup>+</sup>, Mg<sup>2+</sup>, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.
Epidural Kateter Uygulanan Total Abdominal Histerektomi Operasyonu Geçiren Hastalarda Deksmedetomidinin Postoperatif Analjezik Kullanımına Etkileri
Authors: KOÇMAN Ali , FİĞANÇİÇEK Ümit , ALKAYA SOLMAZ Filiz , KIRDEMİR Pakize 
Published: February 2018

AMAÇÇalışmanın amacı,
total abdominal histerektomi geçiren hastalarda, epidural kataterden verilen
deksmedetomidinin postoperatif aneljezik kullanımına etkilerini araştırmak. GEREÇ-YÖNTEMÇalışmaya ASA
I-II, 30-60 yaş arası, operasyon süresi 150 dakikayı geçmeyen genel anestezi
uygulanmış hastalar alındı. Çalışma kriterlerini sağlayan ve postoperatif
aneljezi sağlamak için preoperatif epidural katater takılmış hastaların
verileri değerlendirildi. Dosya kayıtları
incelenen hastalar iki gruba ayrıldı. Bupivakain (Grup B) 5 ml% 0.5 bupivakain
+ 11 ml% 0.9 sodyum klorür) veya bupivakain
+ deksmedetomidin (Grup D) 5 ml% 0.5 bupivakain + 1 ml deksmedetomidin (0.5 μg
/ kg) +10 ml% 0.9 sodyum klorür ameliyat
sonrası analjeziyi sağlamak için cerrahi yara kapanması sırasında epidural kateter
yolu ile bolus olarak verilmiş. Her iki gruptaki hastalara postoperatif 24 saat
boyunca epidural analjezi için PCA cihazı ile morfin + bupivakain uygulanmış. Anestezi takip
fişlerinden; demografik ve hemodinamik veriler, algoloji takip formlarından;
analjezik talep sayıları, analjezik tüketimleri, VAS skorları, Ramsay sedasyon
değerleri ve yan etkiler kaydedildi.BULGULARDemografik
veriler, hemodinamik parametreler, VAS skorları, Ramsay sedasyon değerleri ve
yan etkiler açısından gruplar arasında fark bulunmadı. Postoperatif
30.dakikadan itibaren Grup D de, Grup B ye göre daha az analjezik talebi, daha
az bupivakain ve morfin tüketimi olduğu görüldü ve istatiksel olarak anlamlı
bulundu. (p&lt;0.05)SONUÇ

Postoperatif
analjezi sağlamak amacıyla epidural bupivakaine eklenen 0,5 µg/kg
deksmedetomidin; postoperatif 30. dakikadan itibaren analjezik talep sayısıyla
birlikte morfin ve bupivakain tüketiminini azalttığı kanısındayız.