L., also known as the "Salvation Plant", has been long used and well-documented in traditional medicine around the globe. Its bioactive compounds, and especially its polyphenol profile, have been ...extensively researched and reviewed. However, sage's beneficial effects reach much further, and nowadays, with a range of new extraction techniques, we are discovering new components with new therapeutic effects, especially in the context of neurodegenerative diseases and various carcinomas. This review describes the bioactive profile of various sage preparations depending on the extraction techniques and extraction parameters, and this review lists the newest research findings on its health effects.
The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of ...recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.
This research gives an insight into the possibility of exploiting the one of the food industry's by‐products – pressed hemp cake. The complete recovery of oil from pressed hemp cake was achieved. ...Residual oil that remained in cake after pressing was extracted with supercritical CO₂ by applying different process parameters. Optimal extraction conditions were determined using response surface methodology. Total pigment contents of the oils obtained were determined. Extraction pressure had the most significant influence on yield and pigment content of extracted hemp cake oil. Depending on the pressure, the chlorophyll a content ranged from 101.11 to 378.28 mg kg⁻¹ and chlorophyll b from 65.14 to 189.78 mg kg⁻¹, while total carotene content was in the range from 33.58 to 132.67 mg kg⁻¹. The remaining oil in pressed hemp cake after supercritical CO₂ extraction was determined to be 0.56 ± 0.08% and the defatted cake was rich in proteins and fibre.
The aim of this work was to examine the polyphenol content in Castanea sativa leaf extracts and to determine their antioxidant and antigenotoxic effect. The antioxidant activity of extracts and main ...components were determined by the application of spectophotometric and electronic spin resonance methods of capturing DPPH, superoxide and hydroxyl radical. The antigenotoxic effect was evaluated with genotoxic mycotoxins – aflatoxin B1 (AFB1) and ochratoxin A (OTA). Castanea leaf extract contained 6.74% of total polyphenols. Castanea extract was the richest in tannins and flavonoids (gallic and ellagic acid derivatives). Castanea leaf extract showed the ability to neutralize DPPH radicals (IC50 = 1.87 μg/mL). Similar results were also identified by testing the capture of hydroxyl and superoxide radicals. The strong antioxidant activity of the dominant components, that indicate phenolic acids as the ingredients that contribute the most to the antioxidant and antigenotoxic effect of castanea leaf extract, was also found. Genotoxic suppression of AFB1 and OTA was established by a comet test, establishing a significant reduction in tail, tail intensity and tail torque in leukocytes co-treated with mycotoxins and different concentrations of extracts. Our findings emphasize the potential of C. sativa to prevent genotoxics and also its antioxidant effects.
Unsko-sanska županija bogata je prirodnom izvorskom vodom, kojom se opskrbljuje stanovništvo. Po prvi put je ispitana procjena kakvoće toksičnih i esencijalnih teških metala i metaloida u vodi za ...piće iz više izvorišta u osam općina i to: Bihaću, Cazinu, Bosanskoj Krupi, Bužimu, Velikoj Kladuši, Bosanskom Petrovcu, Sanskom Mostu i Ključu. U svibnju 2016. godine iz svake općine analizirano je po tri uzorka vode (ukupno 24). Mjerene su koncentracije arsena, olova, kadmija, kroma, nikla, kobalta, molibdena, fosfora, cinka i bakra. U pet uzoraka vode uočene su povećane koncentracije za Ni (do 20 µg dm–3) i Cr (do 50 µg dm–3) i smatraju se prirodnim podrijetlom. Međutim, u većem broju uzoraka (osam) koncentracije As su odstupale od dozvoljenih (do 10 µg dm–3), s maksimumom od 14,05 µg dm–3 i vjerojatno su od samog sastava zemljišta, ali i antropogenih izvora zbog postojanja odlagališta otpada u široj regiji izvorišta. Vrijednosti koncentracija ostalih elemenata Cd, Pb, Co, Cu, P, Mo i Zn bile su u granicama maksimalno dozvoljenih propisanih Pravilnicima u BiH, Direktivom o vodi za ljudsku potrošnju 98/83/EC, kao i smjernicama Svjetske zdravstvene organizacije (WHO). Sadržaj teških metala i metaloida u vodi za piće na području Unsko-sanske županije, osim za As ne predstavljaju opasnost za zdravlje ljudi.
The Una-Sana Canton is rich in natural spring water that supplies the population. Performed for the first time was a quality assessment of toxic and essential heavy metals and metalloids in drinking water from several sources in eight municipalities: Bihac, Cazin, Bosanska Krupa, Buzim, Velika Kladusa, Bosanski Petrovac, Sanski Most, and Kljuc. In May 2016, three samples were taken from each municipality (total 24). The concentrations of arsenic, lead, cadmium, chromium, nickel, cobalt, molybdenum, phosphorus, zinc, and copper were measured. In a small number of water samples, slightly increased concentrations of Ni (up to 20 µg dm–3) and Cr (up to 50 µg dm–3) were found, and considered to be of natural origin. However, in the majority of samples, the As concentrations differed from the allowed concentration (up to 10 µg dm–3), with a maximum of 14.05 µg dm–3, which probably originates from the very composition of the soil, but also from anthropogenic sources due to the existence of a landfill in the wider region of the source. The concentrations of other elements, Cd, Pb, Co, Cu, P, Mo, and Zn were within the maximum permissible limits prescribed by the Regulations of B&H, the EU Drinking Water Directive 98/83/EC, as well as the WHO guidelines. Except for As, the content of heavy metals and metalloids in the drinking water of Una-Sana Canton is not a danger to human health.
This research gives an insight into the possibility of exploiting the one of the food industry's by-products - pressed hemp cake. The complete recovery of oil from pressed hemp cake was achieved. ...Residual oil that remained in cake after pressing was extracted with supercritical CO sub(2) by applying different process parameters. Optimal extraction conditions were determined using response surface methodology. Total pigment contents of the oils obtained were determined. Extraction pressure had the most significant influence on yield and pigment content of extracted hemp cake oil. Depending on the pressure, the chlorophyll a content ranged from 101.11 to 378.28 mg kg super(-1) and chlorophyll b from 65.14 to 189.78 mg kg super(-1), while total carotene content was in the range from 33.58 to 132.67 mg kg super(-1). The remaining oil in pressed hemp cake after supercritical CO sub(2) extraction was determined to be 0.56 plus or minus 0.08% and the defatted cake was rich in proteins and fibre. The complete recovery of oil from pressed hemp cake was achieved by applying supercritical CO2 extraction technique. The remaining defatted cake has a significant protein and fibre content which can be used further in other food processes, and according to that zero waste approach could be achieved.
Consumers in developed countries, when choosing food products, pay more attention to quality and food safety. A significant trend can be detected in the consumption of “light” products, of organic ...food or of food without genetically modified ingredients (GM). In contrast to these countries, Bosnia and Herzegovina (B&H) has been a country in the process of transition, and due to its recent history the state system and administration do not function properly, which also affects food market. The market has been flooded with various food products whose quality and origins can often be questioned. In recent years, as a result of European legislation, food safety has improved in the Union; however no data has been published about consumers’ attitudes and preferences in B&H. This study examined consumer attitudes, behaviors and perception in connection with food products in different markets in the northwestern part of B&H. In the autumn 2009 we examined the factors that affect consumers’ decisions when they choose a trademark or product, as well as their attitudes concerning product origin, quality and “light” or GM labels. The data were collected in several markets in two areas (Bihac and Cazin) using survey methods. The survey included 920 consumers, of which 54.4% were female. The results showed that 81.65% of examinees decided what to purchase on the basis of quality, although 56.32% of consumers didn’t know what the product quality is. 56.44% of examinees selected domestic products while 25% preferred imported products, or checked the country of production. Only 37.71% of consumers were familiar with the meaning of the label “light”, and 45% of the label GM. There were statistically significant differences (ANOVA, Duncan's post-hoc test p < 0.05) in the attitudes and behavior of consumers depending on their gender.
Summary
This research gives an insight into the possibility of exploiting the one of the food industry's by‐products – pressed hemp cake. The complete recovery of oil from pressed hemp cake was ...achieved. Residual oil that remained in cake after pressing was extracted with supercritical
CO
2
by applying different process parameters. Optimal extraction conditions were determined using response surface methodology. Total pigment contents of the oils obtained were determined. Extraction pressure had the most significant influence on yield and pigment content of extracted hemp cake oil. Depending on the pressure, the chlorophyll
a
content ranged from 101.11 to 378.28 mg kg
−1
and chlorophyll
b
from 65.14 to 189.78 mg kg
−1
, while total carotene content was in the range from 33.58 to 132.67 mg kg
−1
. The remaining oil in pressed hemp cake after supercritical
CO
2
extraction was determined to be 0.56 ± 0.08% and the defatted cake was rich in proteins and fibre.
Cilj ovoga rada bio je ispitati sadržaj polifenola u ekstraktima vrsta Echinacea purpurea (L.) Moench kao i Castanea sativa Mill. te odrediti njihov antioksidativni i antigenotoksični učinak. ...Antioksidativna aktivnost ekstrakata i glavnih sastavnica je utvrđena primjenom elektronske spinske rezonancije i spektrofotometrijskih metoda hvatanja DPPH, superoksidnog i hidroksilnog radikala. Ispitan je i redoks učinak i citotoksičnost ekstrakata u kulturi stanica raka kolona (SW480).
Antigenotoksični i antimutageni učinak procijenjen je kometnim i Amesovim testom uz mutagene i genotoksične mikotoksine – aflatoksin B1 (AFB1) i ohratoksin A (OTA). Provedena je i senzorska analiza tretiranih uzoraka kikirikija i grožđica za preliminarnu procjenu primjenjivosti tretmana ekstraktima. Ekstrakt herbe ehinaceje je sadržavao više ukupnih polifenola u odnosu na ekstrakt lista kestena (10,57 % prema 6,74 %). Ekstrakt ehinaceje je sadržavao višestruko veću količinu fenolnih
kiselina (prvenstveno cikorijska i kaftarinska kiselina), dok je ekstrakt kestena bio najbogatiji taninima i flavonoidima (derivati galne i elaginske kiseline). Ekstrakt kestena je pokazao znatno veću sposobnost neutralizacije DPPH radikala (EC50 = 1,87 μg/mL) u odnosu na ekstrakt ehinaceje (EC50 = 15,67 μg/mL). Slični rezultati utvrđeni i ispitivanjem hvatanja hidroksilnog i superoksidnog radikala, pri čemu je ekstrakt kestena bio desetak puta učinkovitiji. Utvrđena je i snažna antioksidativna
aktivnost dominantnih sastavnica koja ukazuje na fenolne kiseline (ehinaceja) i elaginsku kiselinu (kesten) kao sastojke koji najviše doprinose učinku ekstrakata. Inhibitorni učinak ekstrakata ehinaceje na mutageno djelovanje aflatoksina B1 zabilježeno je samo kod najniže koncentracije na soju bakterije Salmonella typhimurium osjetljivom na pomak okvira čitanja. S druge strane, utvrđen je snažan inhibitoran učinak ekstrakta kestena, izraženiji na soju osjetljivom na pomak okvira čitanja. Supresija
genotoksičnog učinka AFB1 i OTA utvrđena je i kometnim testom, pri čemu je ustanovljena značajna redukcija dužine repa, repnog intenziteta i repnog momenta u leukocitima istovremeno tretiranim mikotoksinima i različitim koncentracijama ekstrakata. Dok ekstrakt ehinaceje tek pri dužoj inkubaciji i višim koncentracijama djeluje citotoksično na stanice raka kolona, ekstrakt kestena je pokazao znatno snažniji učinak već kod najniže koncentracije. Ispitivanjem supresije oksidativnog stresa
ekstraktima u kulturi stanica raka zabilježeno je podsticanje oksidativnog stresa kod nižih koncentracija i redukcija pri višim koncentracijama, a slično djelovanje je ustanovljeno i u stanicama tretiranim vodikovim peroksidom. Rezultati upućuju na indukciju antioksidantne zaštite stanica. Senzorska analiza tretiranih kikirikija je utvrdila koncentraciju ekstrakta koja nije izazvala značajnije promjene organoleptike u odnosu na kontrolni uzorak. Tretirane grožđice su bile promijenjenog mirisa i arome, iako bez utjecaja na prihvatljivost samog proizvoda. Dodatak ovdje ispitanih ekstrakata potencijalnog antigenotoksičnog učinka hrani bi, dakle, pored uloge u povećanju održivosti samih namirnica antioksidantnim djelovanjem, mogao modulirati toksičnost prisutnih mikotoksina nakon konzumacije.
The purpose of this thesis is to examine polyphenol content in Echinacea purpurea (L.) Moench and
Castanea sativa Mill. extracts, and to determine antioxidant effects of those extracts, trough electron
spin resonance and colorimetric method of DPPH•; a superoxide hydroxyl radical. Redox effect and
cytotoxicity of the extract in colon cancer cell culture SW480 has also been tested. Antigenotoxic
antimutagenic effect has been evaluated using comet and Ames test, with mutagenic and genotoxic
micotoxines AFB1 and OTA present. Sensory analysis of peanut and raisin samples has also been
performed for the preliminary evaluation of extract treatment. Echinacea herb extract contained higher
total polyphenol content than chesnutt leaves extract (10,57% compared to 6,74%). Echinacea herb
extract had significantly higher phenolic acid content (cicoric and caftarinic acid), while chestnut
extract was rich in tanine and flavonide compounds. Chestnut extract had higher capability to
neutralize DPPH radicals (EC50 = 1,87 μg/mL) compared to Echinacea extract (EC50 = 15,67 μg/mL).
Similar results were obtained when hydroxyl and superoxide radical capture capability was examined;
chestnut extract was about 10 times more effective. Strong antioxidative activity of dominant
compounds has been established, which points out to presence of phenolic acids and elaginic acid in
Echinacea and chestnut respectively, as well as other compounds which contribute to the extract
effect. Inhibitory effect of Echinacea extract on mutagenic effect of aflatoxin B1 has been recorded at
the lowest concentrations, when Salmonella typhimurium bacteria has been treated. On the other hand
there was a strong inhibitory effect demonstrated by the chestnut extract, once it was applied to the
appropriate bacteria culture. The suppression of genotoxic effect of AFB1 and OTA has been
determined using the comet test, whereby significant reduction of the tail length has been determined,
as well as tail moment and intensity in leukocytes treated by mycotoxines and different concentrations
of extracts simultane ously. Chestnut extract has shown strong effects even at low concentrations,
while Echinacea extract had cytotoxic effect on colon cancer cells only after prolonged exposure at
high concentrations. When suppression of the oxidative stress trough extract application has been
examined, it has been established that there is oxidative stress relation with lower concentrations,
while reduction has been established at high concentrations; similar effects have been established once
cells were treated with hydrogen peroxide. The results suggest induction of antioxidative protection of
the cell. Sensory analysis of treated peanuts has established the concentration with no significant
effects on organoleptics compared with the control sample. Treated raisins had a change in aroma and
scent, but without substantial effect on the consumability of the product itself. These additives not only would extend the useful life of various food products; they can also serve as a modulator for toxicity of various micotoxins after those food products have been consumed.
A vast majority of food products found on the market contains specific, potentially toxic substances, whether those substances appeared as a result of food contamination by an exterior factor or ...during the production. As an examples of food contamination we can consider bacterial and fungal toxins, where the latter (mycotoxins) include some evidently mutagenic or genotoxic compounds, i.e. potentially cancerogenic compounds. Mycotoxins may enter the food chain via direct or indirect contamination. In direct contamination, the food products represent the basis for the development of toxigenic moulds (almoust all food products may represent a basis for the mould development during their production, processing and storage). Bioactive plant polyphenols are relatively well-known for their antioxidant, anti-mutagenic, anticancerogenous, anti-inflamatory, antiangiogenic, antiulcer and antimicrobial characteristics. Many plant ingredients and extracts are reported to prevent the mould development, as well as the accumulation of mycotoxins in food. In addition to their multiple biological effects, extracts containing a large amount of phenols are important for the food industry, since they decelerate the oxidative degradation of lipids, thus enhancing the quality and nutritive value of food. On the other hand, plant polyphenols affect the sensory and organoleptic aspects of food, the functional and nutritive value of the proteins contained in food, as well as its texture.
PDF
