The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing ...a new functional food product. Also, to determine the influence of ultrasound assisted extraction on the bioactive compounds content, nutritional composition and antioxidant potential of apple juice with added chokeberry powder. The juice samples with added chokeberry powder had higher antioxidant capacity, irrespective of the extraction technique used. Apple juice samples with added chokeberry powder treated with high intensity ultrasound had significantly higher content of all analyzed bioactive compounds. The application of high intensity ultrasound significantly reduced the extraction time of the plant material. A positive correlation between vitamin C content, total phenols, flavonoids and anthocyanins content and antioxidant capacity was determined in juice samples with added chokeberry powder treated with high intensity ultrasound.
Maize (Zea mays L.) kernels are exposed to mechanical and physical impacts during harvest, transport, handling, and processing. Between harvest and processing, there are losses in grain weight and ...reduced physical quality often occurs. Cracked or broken kernels are quality factors that reduce the efficient use and sales value of maize grain. The adverse influence of mechanical impact on maize kernels ranges from the development of small and large cracks of the pericarp to completely broken kernels, and dust generation. Increasing the amounts of broken kernels results in potential problems during storage due to faster spoilage of grain, difficult and uneven aeration during handling and grain drying, increased risk of spontaneous heating and explosion, increased animal health issues due to reduced utilization rate, and increased respiratory infections of humans and animals, and inefficient processing due to unfavourable ratio of high-value products to low-value products in dry and wet milling. The maize kernel structure, the production system, and the climatic condition’s during the maize growing season influence kernel hardness and brittleness or breakage susceptibility causing differences in the amount of breakage present. During artificial grain drying, high temperatures on the kernel surface lead to internal moisture gradients within grain kernels resulting in increased kernel crackage and breakage.
Suzbijanje korova jedan je od najvažnijih čimbenika u svim poljoprivrednim biljnim proizvodnjama, a osobito u ratarskoj proizvodnji zbog velikih površina na kojima se ona odvija. Nakon otkrića visoko ...učinkovitih herbicida suzbijanje korova u poljoprivredi godinama se provodilo gotovo isključivo kemijskim metodama, ali intenzivna uporaba kemijskih sredstava je rezultirala značajnim negativnim učincima na okoliš i ljudsko zdravlje. Veliki napredak u elektronici i računalnim tehnologijama te razvoj sustava za navođenje vozila zajedno s uvođenjem precizne poljoprivrede su otvorili mogućnost korištenja robota u suzbijanju korova. Posljednjih godina su razvijeni robotski sustavi s različitim metodama suzbijanja korova kao što su selektivna kemijska aplikacija, mehaničko uklanjanje korova, korištenje plamena, pare, električnog pražnjenja i lasera. U radu su navedeni primjeri različitih izvedbi robota za suzbijanje korova.
The aim was to determine the differences in nutritional quality between chokeberry juices sweetened with sucrose and green stevia powder. The quality of chokeberry juices during refrigerated storage ...was studied. Chokeberry juices with added green stevia powder had the higher content of analyzed bioactive compounds in comparison with juice samples sweetened with sucrose; vitamin C content increased up to two times, total phenol content up to 6% and antioxidant capacity for 3%. The content of studied bioactive compounds and antioxidant capacity during storage in period of 30 and 60 days was significantly reduced with the exception of steviol glycosides which content was not significantly reduced during the storage period.
Practical applications
Chokeberry juice is a popular, widespread product of chokeberry fruit characteristic for the dark intense red color, slightly unpleasant, bitter taste and extremely rich bioactive compounds content. Because of high nutritional quality, chokeberry juice is often consumed but with the biggest barrier of characteristic astringent taste which can be diminished by addition of sweetener. Producers often combine a low‐cost sweeteners like sucrose which shows numerous negative effects on human health. A good alternative to the sucrose and artificial sweeteners are natural sweeteners extracted from the plant material like steviol glycosides. Except sweetness, stevia products like green powder shows beneficial effect on the bioactive compounds content in the juices sweetened with it. Juices sweetened with stevia shows increased content of bioactive compounds, so such product may represent quality product from category of functional food.
Parsley highlights among other vegetables for high vitamin C content. It also contains minerals, essential oils, pigments, polyphenols and other compounds from the group of biologically active ...compounds characterized by high antioxidant activity. Parsley is cultivated and consumed for its leaves and roots with the three most common types: Petroselinum crispum ssp. tuberosum (turnip-rooted) and Petroselinum crispum ssp. crispum (curly-leaf), Petroselinum crispum ssp. neapolitanum (plain-leaf). The aim of this research was to determine the chemical differences and content of bioactive compounds in 6 parsley cultivars: Arat (1), 'Eagle (1), 'Halblange', 'Rialto', 'Mooskrause' and 'Petra'. Also, to determine the differences in nutritional composition between different parsley plant parts: leaf, stem and root. The highest vitamin C content in leaves (162.09 mg/100 g FW) was determined in cv. 'Rialto'. Root cultivars of Petroselinum crispum ssp. tuberosum (cv. 'Halblange') had higher vitamin C content. The highest total phenol content (425.76 mg GAE/100 g FW) was determined in leaves of cv. Arat'. The highest total chlorophyll content was determined in leaves in cv. 'Mooskrause', while the lowest in cv. Arat'. Average total chlorophyll content values in leaves of Petroselinum crispum ssp. neapolitanum and Petroselinum crispum ssp. crispum cultivars (0.69 mg/g) not differ from the average total chlorophyll content values of Petroselinum crispum ssp. tuberosum cultivars (0.69 mg/g). All parsley cultivars show high antioxidant capacity due to significant amounts of bioactive compounds such as chlorophylls, carotenoids, phenols, flavonoids, non-flavonoids and vitamin C. Keywords: antioxidant capacity, parsley cultivars, pigments, total phenols, vitamin C Persin se od ostalih povrtnih vrsta istice visokim sadrzajem vitamina C. Sadrzi minerale, esencijalna ulja, pigmente, polifenole i ostale iz skupine bioloski aktivnih spojeva karakteristicnih po tome sto ispoljavaju visoku antioksidacijsku aktivnost. Persin se uzgaja i konzumira zbog lisnih plojki i korijena, a najcesca su tri tipa: Petroselinum crispum ssp. tuberosum i Petroselinum crispum ssp. crispum (persin kovrcavih liski), Petroselinum crispum ssp. neapolitanum (persin glatkih liski). Cilj ovog rada bio je utvrditi razlike u kemijskom sastavu i sadrzaju bioaktivnih spojeva 6 kultivara persina: Arat', 'Eagle', 'Halblange', 'Rialto', 'Mooskrause' i 'Petra'. Takoder, utvrditi razlike u nutritivnom sastavu razlicitih dijelova biljke: lisna plojka, stabljika, korijen. Najveci sadrzaj vitamina C u listu (162,09 mg/100 g FW) utvrden je za kultivar 'Rialto'. U korijenu, kultivari Petroselinum crispum var. tuberosum ('Halblange') imali su vece vrijednosti vitamina C. Najveci sadrzaj ukupnih fenola (425,76 mg GAE/100 g FW) utvrden je u listu kultivara Arat'. Najvisi sadrzaj ukupnih klorofila utvrsen je u listu kultivara 'Mooskrause', dokje najnizi utvrden kod kultivara Arat'. Prosjecne vrijednosti ukupnih klorofila u listu Petroselinum crispum ssp. neapolitanum i Petroselinum crispum ssp. crispum cultivars (0,69 mg/g) ne razlikuju se od projecne vrijednosti Petroselinum crispum ssp. tuberosum kultivara (0,69 mg/g). Svi istrazivani kultivari persina pokazali su visok antioksidacijski kapacitet uslijed znacajnog sadrzaja bioaktivnih spojeva poput klorofila, karotenoida, fenola, flavonoida, neflavonoida i vitamina C. Kljucne rijeci: antioksidacijski kapacitet, kultivari persina, pigmenti, ukupni fenoli, vitamin C
The aim of this study was to compare physical, morphological and mechanical characteristics of eggs collected from two duck breeds (Pekin duck and Cherry Valley duck). A total sample of 120 eggs (60 ...eggs of each duck breed) was collected from one-year-old free range raised ducks. The Cherry Valley duck eggs were significantly heavier (94.23 vs. 71.91 g) than Pekin ducks (P<0.01), had larger dimensions and higher shape index (73.80 vs. 70.16). There was no statistical difference between egg specific gravity. According to egg components proportion, the Cherry Valley duck eggs had higher percentage of albumen, while the Peking duck eggs had higher percentages of yolk and shell. The Pekin duck eggs had significantly higher yolk to albumen ratio and Haugh unit value (P<0.01). The average force required to rupture Cherry Valley duck eggs in all three axes (50.32 N) was significantly higher (P<0.01) than average force required to rupture Pekin duck eggs (42.64 N). The highest egg rupture force at both duck breeds tested in this study was determined in loading along the X-front axis, while the least resistance to rupture force was determined along the Z-axis.
The aim of this study was to investigate the influence of conventional and ultrasound-assisted extraction (frequency, time, temperature) on the content of bioactive compounds as well as on the ...antioxidant activity of aqueous extracts from fresh lemon balm and peppermint leaves. Total phenols, flavonoids, non-flavonoids, total chlorophylls, total carotenoids, and radical scavenging capacity were determined. Moreover, the relationship between bioactive compounds and antioxidant capacity was studied by linear regression. A significant increase in all studied bioactive compounds during ultrasonic extraction for 5 to 20 min was found. With the classical extraction method, the highest amounts of total phenols, flavonoids, and antioxidant activity were determined, and the maximum amounts of total chlorophylls and carotenoids were determined during 20 min ultrasonic extraction. The correlation analysis revealed a strong, positive relationship between antioxidant activity and total phenolic compounds.
Parsley highlights among other vegetables for high vitamin C content. It also contains minerals, essential oils, pigments, phenolic compounds and show high antioxidant activity. Parsley is cultivated ...and consumed for its leaves and roots with the two most common types: Petroselinum crispum var. tuberosum and Petroselinum crispum var. crispum (parsley with curly leaves), Petroselinum crispum var. neapolitanum (parsley with napless leaves). The aim of this research was to determine the chemical differences and content of bioactive compounds in 6 parsley cultivars: 'Arat', 'Eagle', 'Halblange', 'Rialto', 'Mooskrause' and 'Petra'. Also, to determine the differences in nutritional composition between different parsley plant parts: leaf, steam and root. The highest vitamin C content in leaves (162.09 mg 100 g-1 FW) was determined in cv. 'Rialto'. Root cultivars of Petroselinum crispum var. tuberosum (cv. 'Halblange') had higher vitamin C content. The highest total phenol content (425.76 mg GAE 100 g-1 FW) was determined in leaves of cv. 'Arat'. All parsley cultivars show high antioxidant capacity due to significant amounts of bioactive compounds such as chlorophylls, carotenoids, phenols, flavonoids, non-flavonoids and vitamin C.
During the harvest season of two consecutive years, five strawberry cultivars ('Arosa', 'Elsanta', 'Marmolada', 'Miss' and 'Raurica'), grown in the continental part of the Republic of Croatia, were ...examined. Strawberry fruits quality was evaluated by individual phenol compounds, individual anthocyanins and fruit color. Fruits were harvested in three different periods. Analyzed strawberry cultivars show very good average values of the studied phenolic acids and flavonoids with predominant caffeic acid and epicatechin content in all researched strawberry cultivars. Considering the content of individual anthocyanins, pelargonidin 3-glucoside is predominant in strawberry extract followed by cyanidin-3-glucoside and pelargonidin 3-rutinoside. The correlation between individual anthocyanin content and chromaticity parameters was detected in all strawberry cultivars, additionally correlation coefficients and statistical significance were much lower. The results show a positive association between cultivar and harvest time on strawberry pulp color, with each of the color variables, a, b, a/b ratio, C, L and h° values.
•USN pre-treatment and vacuum-drying were applied to dry honeyberries.•The rate of moisture loss was modeled during drying.•The model fitted reasonably well the data obtained from vacuum-assisted ...drying.•USN pre-treatment significantly reduced the loss of specialized metabolites.•The drying time was reduced by combining USN pre-treatment with vacuum-drying.
Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre-treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre-treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067–1.187 mg 100 g−1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g−1 DM), total flavonoid (0.939 mg GAE 100 g−1 DM), total non-flavonoid (1.506 mg GAE 100 g−1 DM) and anthocyanin content (2.334 mg kg−1 FW) were obtained in fruits after applying USN pre-treatment and vacuum dried at 40 °C.
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