Cilj ovog istraživanja bio je utvrditi fizikalno-kemijska svojstva, sadržaj bioaktivnih spojeva i nutritivni potencijal dvaju proizvoda planike: džema i vodene infuzije listova. Način pripreme džema ...varira postupkom pasiranja: nepasirani (NP1) i pasirani džem (P2). Džem tretmana NP1 imao je značajno viši sadržaj ukupne i topljive suhe tvari te višu pH- vrijednost u usporedbi s P2. Također, tretman pasiranja utjecao je i na promjenu boje gotovog proizvoda prilikom čega je za džem P2 utvrđeno svjetlije crveno, a džem NP1 tamnije crveno obojenje. Postupak pasiranja pridonio je povećanju sadržaja pojedinih bioaktivnih spojeva u P 2, p rilikom č ega j e u d žemu t retmana P 2 utvrđen 17% viši sadržaj vitamina C, značajno viši sadržaj polifenolnih spojeva kao i viši antioksidacijski kapacitet u usporedbi s NP1. No, oko 3 puta viši sadržaj β-karotena utvrđen je u NP1 džemu. Također, iz analize vodene infuzije listova vidljiv je visok sadržaj bioaktivnih spojeva, a posebice ukupnih fenola (715,79 mg GAE/100 g svježe tvari). Temeljem svega, može se zaključiti kako oba proizvoda obične planike pokazuju visok nutritivni potencijal i značajnu funkcionalnu vrijednost, a time predstavljaju zdravstveno vrijedne proizvode široke mogućnosti upotrebe.
The aim of this research was to determine the physical and chemical parameters, content of bioactive compounds and nutritional potential of two strawberry tree products: jam and leaves water infusion. The method of jam preparation was varied by straining/mashing: non-strained (NP1) and strained (P2) jam samples. Jam prepared by NP1 treatment had a significantly higher total dry matter content, total soluble solids and pH-value compared to the P2 jam. Also, straining/mashing treatment affected the color change of final product, which in brighter red color was determined for P2 jam, while darker red coloration described NP1 jam. Straining treatment contributed to the increase of the bioactive compounds content in P2, where a 17% higher vitamin C content was determined as well as a higher total polyphenol content and a higher antioxidant capacity compared to the NP1 jam. However, a three-fold higher β-carotene content was determined in NP1 jam. From chemical analysis of leaves water infusion, a high content of bioactive compounds, especially total phenols (715,79 mg GAE/100 g fresh weight), is noticeable. Based on all above-mentioned, it can be concluded that both strawberry tree products show a high nutritional potential and a significant functional value, thus representing health-valuable products with a wide range of uses.
The health benefits and detrimental effects of coffee consumption may be linked to chemical compounds contained in coffee beans. The aim of our study was to evaluate the concentration of sodium (Na), ...potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), copper (Cu), zinc (Zn), aluminum (Al), nickel (Ni), lead (Pb) and cadmium (Cd) in green and roasted samples of coffee beans purchased in Bosnia and Herzegovina, and to determine the potential health implications at current consumption level.
The concentrations were determined using a microwave high-pressure mineralization and atomic absorption spectrometer that measures total metal (ionic and non-ionic) content.
The average metal concentrations (μg element/g coffee) in the green coffee beans were; Na: 18.6, K: 19898, Ca: 789, Mg: 1758, Fe: 60, Cu: 14, Zn: 3.6, Al: 4.2, Ni: 0.415, Pb: 0.076, and Cd: 0.015, while, in the roasted; Na: 23, K: 23817, Ca: 869, Mg: 1992, Fe: 41.1, Cu: 11.4, Zn: 5.41, Al: 4.19, Ni: 0.88, Pb: 0.0169, and Cd: 0.0140.
The level of investigated metals at the present level of consumption of coffee in Bosnia falls within the limits recommended as safe for health.
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