II. session

FOOD PROSESSING AND TECHNOLOGY

METHYLXANTHINES AND CATECHINES IN DIFFERENT TEAS (CAMELLIA SINENSIS L. KUNTZE) –INFLUENCE ON ANTIOXIDANT PROPERTIES

ÁRVAY J., HAUPTVOGL M., IVANIŠOVÁ E., TIRDIĽOVÁ I., HRSTKOVÁ M., BAJČAN D., LAZOR P.

Department of Chemistry, Faculty of Biotechnology and Food Science, Slovak University of Agriculture, Tr. A.Hlinku 2, Nitra 94976, Slovak Republic

ABSTRACTIn general, there are four basic types of tea: green (not fermented), black (fermented), oolong and whitetea (partially fermented). The differences among these types are in the processing technology, which islargely reflected in their chemical composition. One of the most influential factor that significantly affectsthe quality and quantity of substances (biologically active) is the processing temperature, which causeschanges in the composition (isomerization and/or transformation). The present paper focuses on monitoringcontent of three methylxanthines – alkaloids (caffeine, theophylline and theobromine), and seven flavan-3-ols – catechins ((+)-catechin (C), (-)-catechin-3-gallate (C-3-G), (-)-epicatechin (EC), (-)-epicatechin-3-gallate(EC-3-G), (-)-epigallocatechin-3-gallate (EGC-3-G), (-)-gallocatechin (GC) and (-)-gallocatechin-3-gallate (GC3-G)), which are characteristic for tea. Attention was also given to the assessment of selected antioxidantparameters using spectrophotometric procedures (ABTS radical cation decolorization assay andPhosphomolybdenum reducing antioxidant power assay) in relation to the determined substances using RP-HPLC/DAD analysis. Based on the results obtained, it can be concluded that a type of tea clearly affectsthe quality and quantity of the substances that have a positive impact on the consumer’s health,significantly reflected in the levels of antioxidant active substances determined by the spectrophotometricprocedures. The highest content of methylxanthin, catechins, polyphenols and antioxidant substances wasrecorded in the green tea sample GT3. The highest content of flavonoids and phenolic acids was recorded inthe Pu-erh tea sample PT 5.MATERIAL AND METHODSThe study focused on the qualitative and quantitative determination of seven catechins and threemethylxanthines by RP-HPLC-DAD analysis, total content of polyphenols and flavonoids and two antioxidantparameters by spectrophotometry in 30 samples of different kinds of teas and/or tea-substitutes. Theircharacteristics (name, kind and country of origin) are shown in Table 1.CONCLUSIONSTea contains a wide range of biologically active substances of distinct characteristics and chemical nature.Regular and long-term tea consumption thus have a significantly positive impact on the consumers’ health.The study focused on monitoring ten characteristic substances belonging to the groups of methylxanthines(alkaloids) and flavan-3-ols (catechins). Especially the second group is typical for tea and contains importanthealth-promoting attributes. Tea contains a wide range of substances providing antioxidant properties,especially green tea, which was confirmed at our study by two spectrophotometric methods.Based on the results obtained, it can be concluded that the studied parameters are significantly dependenton the type of tea (and/or processing technology). Chemical composition, as well as biologically activesubstances have a positive effect on the antioxidant properties of tea and therefore provide certain healthbenefits.ACKNOWLEDGEMENTSThis work was co-funded projects VEGA 1/0147/17, KEGA 015SPU-4/2016 and by the European Community project no 26220220180: Building the Research Centre „AgroBioTech“.

Name Abbreviation

Country of origin

Quitou Lu GT 1 ChinaMing Qiah GT 2 ChinaUjitawara GT 3 JapanHuang Da Cha GT 4 ChinaHuang Ya GT 5 ChinaTaimu Shan Bai GT 6 ChinaTaimu Shan Shou GT 7 ChinaGan De Benshan GT 8 ChinaQuing Bei Huo GT 9 ChinaHojicha Organic GT 10 JapanMatcha Organic GT 11 JapanHuang Zhi Xiang GT 12 ChinaTonumo Guan Da GT 13 ChinaTie Guan Yin BT 1 ChinaGruzia Ramiz BT 2 GeorgiaDarjeeling 2015 BT 3 IndiaSungma Organic BT 4 IndiaShaanxi Fu PT 1 ChinaWyzhou Yi Liu PT 2 ChinaBulang Gu Shu PT 3 ChinaJin Pai Ban Hou PT 4 ChinaGua Feng Zhai PT 5 China2014 Kun Lu PT 6 ChinaNan Jian Tulin PT 7 ChinaYong De Lao PT 8 China1995 Menghai PT 9 China2008 Mengku PT 10 ChinaYong De (tea flower) YD 1 China

Kudingeha (Ku ding cha) K 1 China

Jiaogulan (5-leaf ginseng) J 1 China

Table 1 Basic characteristics of tea samples

ANTIOXIDANT PROPERTIES, TOTAL PHENOLIC AND TOTAL FLAVONOID CONTENT OF THE SLOVAK WHITE WINES – WELSCHRIESLING AND CHARDONNAYDaniel Bajčan1, Július Árvay1, Alena Vollmannová1, Judita Bystrická1, Pavol Trebichalský1, Ľuboš Harangozo1, Vladimír Šimanský2

1Slovak University of Agriculture, Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic2Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of pedology and geology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

Sample Producer Vineyeardarea

TPC inmg GAE/L

TFC in mg CEE/L

AAin %

CH-LC-1 Mrva a Stanko, Trnava

Little Carpathian

376.7 57.3 42.1

CH-LC-2 Villa Víno Rača, Bratislava 314.9 42.3 34.5

CH-LC-3 Chateau Zumberg, Pezinok 321.2 67.5 47.3

CH-LC-4 Víno Matyšák, Pezinok 324.8 65.2 44.0

Average LCVA 334.4 58.1 42.0

CH-SS-1 Vitis Pezinok, s.r.o. / Hubert J.E. Sereď

South Slovak

288.0 47.9 31.9

CH-SS-2 Víno Nitra, s.r.o., Nitra 357.4 50.9 32.5

CH-SS-3 Vinárske závody Topoľčianky, s.r.o. 475.1 92.5 76.3

CH-SS-4 Chateu Modra, a.s., Modra 389.3 92.3 47.5

CH-SS-5 Víno Velkeer 1113, V. Kýr 377.9 64.4 39.4

Average SSVA 377.5 69.6 45.5

CH-N-1 Vinárstvo Trnovec, Nitra

Nitra

371.2 52.5 40.3

CH-N-2 Vinárske závody Topoľčianky, s.r.o. 435.4 82.3 48.4

CH-N-3 Ivan Czakó, Nit. Hrnčiarovce 280.2 35.9 32.8

CH-N-4 Peter Belan, Mojmírovce 353.3 47.4 45.3

CH-N-5 PD Mojmírovce 313.2 43.2 44.1

Average NVA 350.7 52.3 42.2

Total average 355.6 60.1 43.3

ABSTRACT The biologically active compounds in wines, especially phenolics, are responsible for reduced risk of developing chronic diseses (cardiovascular diseases, cancer, diabetes, Alzheimer disease, etc.), due totheir antioxidant activities. Twenty six Slovak white wines, produced from different geographical origins, were examined in this study. The antioxidant activity, total phenolic and flavonoid contents of two typesmonovarietal wines – Welschriesling and Chardonnay were evaluated. All three mentioned parameters were determined by UV-VIS absorption spectrometry. The results showed that both types of Slovak whitewines were high in polyphenols (average content was 303.2 mg GAE/L-1 in Welschriesling, resp. 355.6 mg GAE/L-1 in Chardonnay) and flavonoids (average content was 51.9 mg CE/L-1 in Welschriesling, resp. 60.1mg CE/L-1 in Chardonnay), as well as a high antioxidant activity (average value was 35.0 % inhibition of DPPH in Welschriesling, resp. 43.3 % inhibition of DPPH in Chardonnay), comparable to the wines produced inother regions in the world. Among the white wines, Chardonnay had higher content of total polyphenols, as well as flavonoids and higher values of antioxidant activity. Our results confirmed very strong linearcorrelations between all three analysed parameters (TPC, TFC and AA): TPC and TFC (r=0.818), AA and TPC (r=0.699), resp. TFC and AA (r= 0.693).

MATERIALS AND METHODS- we analysed bottled, usually quality white wines, orriginating from 3 different Slovak

vineyeard areas: Little Carpatian (LCVA), South Slovak (SSVA) and Nitra (NVA)- the total polyphenol content (TPC) was determined with Folin-Ciocalteu reagent

by method of Faitová et al. (2003) and was caltulated as gallic acid equivalent (GAE)- antioxidant activity (AA) was determined by method of Brand-Williams et al. (1995)

using DPPH free radical and AA was expessed as % inhibition of DPPH

- the total flavonoid content (TFC) was assessedby aluminium chloride method of Chang et al. (2002)and was caltulated as catechine equivalent (CEE)

- all 3 parameters were determined by UV-VISspectrometry

- all analysis were performed as four parallels

CONCLUSION- all 3 studied parameters – TPC, TFC and AA of analysed Slovak white wines are

comparable to the wines produced in the world- slovak wines – Weschriesling and Chardonnay have high content of healthy useful

phenolic compound and high antioxidant activity- very highly significant correlations were demonstrated between all 3 studied

parameters (TPC, TFC and AA)

Sample Producer Vineyeardarea

TPC inmg GAE/L

TFC in mg CEE/L

AAin %

WR-LC-1 Villa Víno Rača, Bratislava

Little Carpathian

272.2 58.9 33.0

WR-LC-2 Malokarpatská vin. spol., a.s., Pezinok 272.3 44.2 28.2

WR-LC-3 Víno Matyšák, Pezinok 289.6 44.5 29.9

WR-LC-4 Víno Jano, Limbach 247.5 42.4 44.2

Average LCVA 284.2 47.5 33.8

WR-SS-1 Virex, s.r.o., Nesvady

South Slovak

317.6 61.1 35.5

WR-SS-2 VVD, Dvory nad Žitavou 275.0 45.6 29.5

WR-SS-3Vitis Pezinok, s.r.o. / Hubert J.E.

Sereď292.7 44.0 30.3

WR-SS-4 Víno Matyšák, Pezinok 310.7 44.7 33.9

Average SSVA 299.0 48.9 32.3

WR-N-1 Víno Nitra, s.r.o., Nitra

Nitra

342.3 55.0 32.7

WR-N-2 Vinárske závody Topoľčianky, s.r.o. 388.1 83.7 42.5

WR-N-3 Vinárstvo Šintavan, Šintava 293.7 49.4 41.6

WR-N-4 Vinárstvo Trnovec, Nitra 281.2 49.6 38.8

Average NVA 326.3 59.4 38.9

Total average 303.2 51.9 35.0

TAB. 1 Characteristics of analysed Chardonnay wine samples TAB. 2 Characteristics of analysed Welschriesling wine samples

10,0010,2010,4010,6010,8011,0011,2011,4011,6011,8012,00

0,00

20,00

40,00

60,00

80,00

100,00

120,00

140,00 %mg/100 g

Ascorbic acid, mg/100 g Total sugar, %

Abstracts.Investigations related to the justification of the possibility of applying to the conditions of the subtropics some physiologically active substances of the new generation with different mechanisms of action.

Materials and methods.Object - dwarf tangerine.Scheme: control (water); Heteroauxin (Indole-3-aceticacid (IAA); Obstaktin; Melaphen; Nano elisitor.Foliar spraying was carried out: at ovary phase, dmovary = 1.5 cm (finish May - beginning June); of fruitsdm = 3.0 cm (finish June); before 45-50 days at harvest(September).Ascorbic acid content was determined by iodometricmethod with 2% HCl, titrated 0.001 N solution of KIO3;the amount of sugar was determined by Bertran`smethod with Fehling's reagent.

Conclusion.Identified promising use in plantations tangerine drug"Melaphen" and "Obstaktin“; showed ability of thecompound to activate the photosynthetic activity oftangerine plants and the outflow of assimilates mainly tothe generative organs at the second half of thevegetation period. We showed the expediency ofapplication in the conditions of the Russian subtropicsphysiologically active substances for Improvement offruit quality

0,00

5,00

10,00

15,00

20,00

25,00

30,00

35,00

0,00

10,00

20,00

30,00

40,00

50,00

60,00 %gram

Fruit weight, g Dry matter, %

Biotechnology and quality of raw materials and foodstuffs, 12th International scientific conference, 16-18 May 2017Effect of growth regulators on biochemical compounds of tangerine

Oksana Belous – Julia AbilphazovaRussian Research Institute of Floriculture and Subtropical Crops, Sochi, Russia

THE CONTENT OF TOTAL POLYPHENOLS, ASCORBIC ACID AND ANTIOXIDANT ACTIVITY IN SELECTED VARIETIES OF QUINCE

(CYDONIA OBLONGA MILL.)Judita Bystrická*1, Janette Musilová1, Helena Lichtnerová1, Marianna Lenková1, Ján Kovarovič1, Marek Chalas1

1Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Dep. of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

INTRODUCTION Quince fruit (Cydonia oblonga Mill.) is an important source of bioactive compounds, especially of polyphenolic compounds,phenolic acids, flavonoids also of minerals and vitamins. This compounds exhibit health promoting properties includingantibacterial, anti-inflammatory, anticancer, antidiabetic and cardioprotective properties. Quine fruit have a high therapeutic value,can be used as good sources of antioxidants.

AIM OF STUDYThis study provides some knowledge about content oftotal polyphenols, ascorbic acid and antioxidant activity inselected varieties of quince fruit samples.

MATERIAL AND METHODS • Tested varieties of Quince: Semenáč, Konstantinopler

Apfelquitte, Cydora Robusta, Mammut.• Determination of ascorbic acid were determined by the• standard HPLC gradient method• Total polyphenols were determined by the method• of Lachman et al. (2003),• Antioxidant activity was measured by the Brand-

Williams et al. (1995) method.

CONCLUSIONThe highest content of polyphenols was determined in breeding cultivar KonstantinoplerApfelquitte. The content of bioactive compounds may be affected by many factors, e.g. cultivars,agrochemical composition of the soil and climatic conditions. In the future, the informationdetermined in this study, should be used for development of new functional foods with the additionof quince. Acknowledgments: The work was supported by scientific grant VEGA 1/0290/14.

y = 0,0598x - 12,639R² = 0,930625,5

2626,5

2727,5

2828,5

640 650 660 670 680 690

AA

(%)

TPC (mg.kg-1 )

Semenáč

y = 0,0523x - 3,2865R² = 0,6648

48

48,5

49

49,5

50

50,5

990 1000 1010 1020 1030

AA

(%)

TPC (mg.kg-1)

Konstantinopler Apfelquitte

y = 0,0515x - 11,167R² = 0,8308

28,5

29

29,5

30

30,5

31

770 780 790 800 810

AA

(%)

TPC (mg.kg-1)

Cydora Robusta

y = 0,0905x - 36,061R² = 0,8517

3737,5

3838,5

3939,5

40

805 810 815 820 825 830 835

AA

(%)

TPC (mg.kg-1)

Mammut

Libor Červenka1 – Iveta Brožková2 – Veronika Dvořáková1 – Kateřina Michálková1

1 Department of Analytical Chemistry, University of Pardubice,Czech Republic2 Department of Biological and Biochemical Sciences, University of Pardubice, Czech Republic

MINIMALLY PROCESSED „RAW FOOD“: AN EFFECT OF DRYINGTEMPERATURES ON THE QUALITY OF PRODUCTS

INTRODUCTIONThe proponents of healthy lifestyle, particularly vegetarians orvegans, frequently prepare meals from various plant-basedingredients applying moderate temperature of dehydration/dryingin order to protect nutritional composition from thermal damage.The aim of this study was to examine the effect of dryingtemperature between 40°C and 60°C on quality and antioxidantactivity of buckwheat-based minimally processed “raw food”sample (RFS).

MATERIALS AND METHODS

Drying at 40°C, 50°C and 60°C for 20 h

Soaking in water for20 h Forming

DPPH and ABTS Superoxid dismutase activity (SOD) Peroxide value (PV), TBARS

Figure 1: Effect of drying temperature on the antioxidant properties in buckwheat-based minimally processed RFS

0

10

20

30

40

50

0

400

800

1200

1600

2000

Rawmatter

40°C 50°C 60°C

Uni

t/g d

ry m

atte

r

μg T

rolo

x/g

dry

mat

ter DPPH ABTS SOD

Figure 2: Oxidative stability of buckwheat-based minimallyprocessed RFD after drying at different temperatures

024681012

0

0,3

0,6

0,9

Rawmatter

40°C 50°C 60°C

MD

A eq

. (nm

ol/g

d.m

.)

mg

pero

xide

/kg

of o

il

PV TBARSCONCLUSIONLow drying temperature (i.e., 40°C) resulted in higher antioxidant properties measured as DPPH radical scavenging assay and SOD activity. Preparation of the dried buckwheat cookies at 40°C seems to be more friendly towards antioxidant properties.

Malting process had animportant effect on β-glucancontent in malted barleygrain.

β-glucan content in barleygrain has not affectedβ-glucan content in the finalwort.

High content of β-glucans inmalt increased the viscosityof wort thereby decreasingmalt quality.

Štefan Dráb*, Helena Frančáková, Marián Tokár , Eva Ivanišová, Filip Bosý, Ján Mareček, Tomáš Krajčovič

Material and Methods

Results

PARAMETERS DEALING WITH THE NON-STARCH POLYSACCHARIDES MODIFICATION OF MALTED GRAIN AND WORT

Conclusion

Aim of Study

Fig. 1 Average values of β-glucans in barley grain during the malting process

Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovak Republic

Fig. 2 β-glucan content in malt and final wort

BIOTECHNOLOGY AND QUALITY OF RAW MATERIALS AND FOODSTUFFS 12th International Scientific Conference - 16th-18th May,2017 - Nitra – Slovakia

Department of Plant Products Storage and Processing

The aim of this study was to monitorchanges in the β-glucan content duringthe malting process. Next aim was toevaluate selected technologicalparameters of malted grain sampleswith relation to cytolytic modificationand final quality of produced wort.

Acknowledgments: This work was co-funded byEuropean Community under projectno.26220220180: Building ResearchCentre „AgroBioTech".

- 0,5 1,0 1,5 2,0 2,5 3,0 3,5 4,0 4,5

first last

Barley grain Steeping Germination Kilning

β-gl

ucan

cont

ent(

% w

/w)

Malting stages

Biological materialMalting barley varieties:Exalis, Kangoo, Karmel, Kumran,Laudis, Malz, Overture, Valis

Micromalting samplesSteeping:- final moisture content 46 %,temperature 14 °C, steeping time48 hours.Germination:- temperature 14 °C, germination time5 days including steeping process.Kilning: - 55 °C for 18 hours, 80 °C for 4 hours

Analyzes (Analytica EBC, 2010)β-glucan content in barley, malt andwort:a) Enzymatic method (Megazyme),

methods 3.11.1; 4.16.1; 8.11.1b) Flow Injection Analysis (FIAlab),

methods 3.10.2; 4.16.2

Friability of malt: method 4.15Extract of malt: method 4.5.1Viscosity of wort: method 4.8Colour of wort: method 8.5Haze of wort: method 9.29

020406080100120140160

00,05

0,10,15

0,20,25

0,30,35

Malz Kangoo Overture Laudis Karmel Valis Exalis Kumran Wor

tβ-g

luca

nco

nten

t(m

g.dm

-3)

Mal

tβ-g

luca

nco

nten

t(%

w/w

) beta-glucans in malt beta-glucans in wort

β-glucans in barley

β-glucans in malt

β-glucans in wort Friability Extract Colour Haze Viscosity

β-glucans in barley 1

β-glucans in malt 0.2674 1

β-glucans in wort 0.2832 0.3398 1

Friability 0.1452 -0.3794 -0.2378 1

Extract 0.2793 0.1215 -0.1181 -0.0944 1

Colour 0.4801 0.3388 -0.0769 0.7204 0.2203 1

Haze 0.1145 0.0794 0.1182 -0.5086 -0.0054 -0.4776 1

Viscosity 0.4406 0.8656 0.0905 -0.1397 0.1569 0.5383 0.1415 1

Tab. 1 Correlation coefficients of the analyzed parameters (bold - significant, p < 0,05)

MYCOBIOTA OF SLOVAK WINE GRAPES WITH EMPHASIS ON ASPERGILLUS AND PENICILLIUM SPECIES IN THE SOUTH

SLOVAK WINE REGIONSoňa Felšöciová* - Dana Tančinová - Ľubomír Rybárik - Zuzana Mašková

*Slovak University of Agriculture in NitraAbstractFrom 8 vineyards were collected 8 samples of wine grapes during harvesting 2011-2013. The objectives of this study were: to gainmore knowledge about mycobiota on grapes originating from Slovakia, with a focus on genera Aspergillus and Penicillium and theirability to produce mycotoxins in in vitro conditions by TLC method. Of these samples were identified 17 genera. One hundred percentof samples were colonies by the genus Penicillium and 75% by the genus Aspergillus. During the survey, 135 isolates belonging to 9Penicillium species and 26 isolates belonging to 3 Aspergillus species. The main occurring penicillium species of the samples were P.expansum (37,5% Fr), followed P. citrinum, P. chrysogenum, P. crustosum (25% Fr). The main occurring aspergillus species of thesamples were A. section Nigri (62,5%). Eight potentially toxigenic species were tested for their toxigenic ability. It was confirmed theproduction of various mycotoxins. Out of 34 strains, 56% produced at least one mycotoxin.Materials and methods Aspergillus and Penicillium species identified in Slovak grapes and their isolation frequency (Fr) Direct plating onto DRBC Penicillia, aspergilli

identification Toxigenic ability

→ TLC methodResults

Toxinogenity of selected strains

Acknowledgments: This work was supported by grantKEGA 015SPU-4/2015,„AgroBioTech“ ITMS 26220220180

Species C G P PA RCP. canescens 0/2 0/2P. citrinum 5/5 0/1 P. crustosum 4/4 4/4P. expansum 2/8 3/8 7/8P. chrysogenum 6/6

Species AFB1 AFB2 P CPA OTAA. clavatus 1/1A. flavus 1/3 0/3 1/3A. section Nigri 0/5

010203040506070

Fr (%)

010203040506070

A. clavatus A. flavus A. sectionNigri

A. sp.

Fr (%)

THE INFLUENCE OF VARIETY ON THE CONTENT OF BIOACTIVE COMPOUNDS IN BEETROOT (BETA VULGARIS

L.)Ján Kovarovič*1, Judita Bystrická1, Ján Tomáš1, Marianna Lenková1

1Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Dep. of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

AIM OF STUDYIn this work we evaluated content of bioactivesubstances, especially the content of total polyphenols,anthocyanins and antioxidant activity in several varieties(Cylindra, Kahira, Chioggia, Crosby Egyptian) of beetroot(Beta vulgaris L.).

MATERIAL AND METHODS • Tested varieties of beetroot (Beta vulgaris L.):

Cylindra, Kahira, Chioggia, Crosby Egyptian.• Total polyphenols were determined by the method

of Lachman et al. (2003),• Total anthocyanins were determined by the method

of Lapornik et al. (2005),• Antioxidant activity was measured by the Brand-

Williams et al. (1995) method.

CONCLUSIONThe results suggest that beetroot contains higher amount of polyphenolic substances. The four beetroot varieties cultivated for thisstudy represent the majority of the varieties currently grown in Slovakia. Beetroot is among the ten major vegetables in the world.Values of polyphenolic compounds contained in beetroot are quite variable. The content of total polyphenols, anthocyanins andantioxidant activity in beetroot may be influenced by variety, growing and postharvest conditions. The content of chemoprotectivecompounds may by affected also by agrochemical composition of the soil for example content of humus, climatic condition andnutrients. The results obtained in this work provide futher information about of the content of total polyphenols, anthocyanins andantioxidant activity in beetroot. Acknowledgments: The work was supported by scientific grant VEGA 1/0290/14.

INTRODUCTION Vegetable are widespread throughout the world and is a major part of the human diet. From the perspective of agricultural cropsthat belong to the group of Beta vulgaris (beetroot, mangold, sugar beets, fodder beet) are first-rate vegetables. Especiallypopular is used in the food industry for the production of sugar, various vegetable juices, coloring agents, and many otherproducts. Beetroot (Beta vulgaris L.) is considered one of the ten most important vegetable in the world, thanks to the content ofrare natural pigments (betalains), polyphenols, flavonoids, antioxidants, vitamins, minerals and fiber.

Locality Variety TPC (mg.kg-1) TA (mg.kg-1) AOA (% inhibition)

Zeleneč

Cylindra 887.75 ±7.73 b 84.50 ±4.71 d 21.83 ±0.35 cKahira 373.8 ±11.38 a 50.36 ±4.02 b 20.70 ±0.18 b

Chioggia 368.75 ±5.14 a 14.48 ±0.40 a 8.37 ±0.29 aCrosby

Egyptian 882.4 ±11.90 b 73.50 ±5.19 c 21.52 ±0.42 c

HD 95% 14.5589 6.22734 0.494582HD 99% 20.4105 8.73028 0.693369

Tab. 1 The average content of total polyphenols (mg.kg-1), totalanthocyanins (mg.kg-1) and total antioxidant activity (% inhibition)in beetroot

Acknowledgments: The work was supported by scientific grant VEGA 1/0290/14.

EVALUATION AND COMPARISON OF THE CONTENT OF TOTALPOLYPHENOLS AND ANTIOXIDANT ACTIVITY IN GARLIC

(ALLIUM SATIVUM L.)Marianna Lenková*1, Bystrická Judita1, Vollmannová Alena1, Tóth Tomáš1, Ján Kovarovič1

1Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

INTRODUCTION Garlic (Allium sativum L.) is the most important Allium species consumed all over the world. The health properties of garlic dependon its bioactive compounds. Garlic is a source of various biologically active phytomolecules, including organosulfur compounds,polyphenolics (phenolic acid, flavonoids) and vitamins. They have been reported to have multiple biological properties, such asantioxidant, antimutagenic, antibacterial, antiviral and anti-inflammatory activities. Garlic is used to protect humans againstoxidative stress.

AIM OF STUDYThis study provides some knowledge aboutcontent of total polyphenols and antioxidantactivity in selected varieties of garlic andrelations among the content of polyphenolsand the antioxidant activity in analysedvarieties of garlic.

MATERIAL AND METHODS • Tested varieties of garlic: Mojmír,

Záhorský, Lukan, Havran and Makoi,• Total polyphenols were determined by

the method of Lachman et al. (2003),• Antioxidant activity was measured by the

Brand-Williams et al. (1995) method.

CONCLUSIONThe highest value of total polyphenols was determined in Havran and the highest level of antioxidant activitywas found in Mojmír. The lowest value of both followed indicators as well as determined in Záhorský. Thecoefficient of correlation confirmed strong dependency between the total content of polyphenols and theantioxidant activity. Garlic should we include into our diet, it is an important raw material for our health, becausethey provide culinary, nutritional and health benefits.

y = 0,134x - 73,262R² = 0,5658

19,219,519,820,120,420,721,021,3

695,00 700,00 705,00

AO

A %

TPC mg.kg-1

Mojmír

y = 0,0746x - 32,765R² = 0,8458

13,013,213,413,613,814,014,2

615 618 621 624 627 630

AO

A %

TPC mg.kg-1

Záhorský

y = 0,0714x - 37,971R² = 0,8412

16,016,216,416,616,817,0

755 760 765 770

AO

A %

TPC mg.kg-1

Havran

y = 0,0509x - 20,8R² = 0,8089

13,013,213,413,613,814,014,2

665 670 675 680 685

AO

A %

TPC mg.kg-1

Makoi

BIOTECHNOLOGY AND QUALITY OF RAW MATERIALS AND FOODSTUFFS•12th INTERNATIONAL SCIENTIFIC CONFERENCE•May 16 – 18, 2017•Nitra•Slovakia

WINTER SQUASH (CUCURBITA MOSCHATA DUCH) FRUIT AS A SOURCE OF BIOLOGICALLY ACTIVE COMPONENTS AFTER ITS THERMAL TREATMENT

Andrea Mendelová1, Ľubomír Mendel2, Martina Fikselová1, Ján Mareček1, Alena Vollmannová1

1Slovak University of Agriculture, Nitra Slovakia, 2National Agricultural and Food Centre, Research Institute of Plant Production, Piešťany Slovakia

Winter squash belongs to the less widespread and unusual vegetables in Slovakia. In theworld, especially in South America and Asia, it is one of the crops with a long history ofcultivation due to the good climatic conditions of the locations, high biological potentialof the crop itself and application in nutrition.

Acknowledgments: The work was supported by VEGA 1/0139/17 and VEGA 1/0280/17.

The aim of this work was to assess the quality of C. moschata fruit and toassess the dynamics of compositional changes after the heat treatment ofthe pulp. We used six varieties Liscia, Orange, Hannah, UG 201 F1, Waltham,Serpentine. In the samples were analyzed carbohydrate content (glucose,fructose and sucrose), total polyphenols, total carotenoids and antioxidantactivity. The fresh pulp and pulp after the heat treatment were observed.Content of carbohydrates was determined by FTIR infrared spectroscopy.Content of total carotenoids, polyphenols and antioxidant activity wasdetermined by spectrophotometry.

As the dominant sugar was found to be sucrose. The lowest content of all carbohydrates was found in the varietySerpentine. Fructose content ranged from 7.59 to 12.32 g.100 g-1 dry matter, glucose content from 7.23 to 9.79 g.100 g-1

dry matter and sucrose content 38.67 to 55.94 g.100 g-1 dry matter. After processing there was found a decrease in thesucrose and the slight increase in glucose and fructose content. Total carotenoid content in fruits ranged from 39.01 to97.67 g mg.100 g-1 dry matter, the content of total polyphenols from 443.98 to 565.44 mg GAE.100 g-1 dry matter andantioxidant activity from 680.18 to 851.87 mg AA.100 g-1 dry matter. After the heat treatment, there was found somedecrease in total carotenoids, polyphenols and antioxidant activity as well.

IntroductionThe roots of sweet potatoes are rich in polyphenols. It contains phenolic compounds such as caffeoylquinic acid (CQA) derivates, a family of esters formedfrom certain cinnamic acids and quinic acid, including mono-CQA (chlorogenic acid derivates): 3-CQA; 4-CQA and 5-CQA, such as three dicaffeoylquinicacids: 3,5-, 3,4- and 4,5-diCQA.The aim of the study was to determine and evaluate total polyphenol and phenolic acids contents (i.e. caffeic acid and its esters with quinic acid)depending on the variety, morphological part of root morphology (flesh vs. jacket), and thermal treatment.Materials and methodsPlant material: sweet potato (Ipomoea batatas L.) roots ; cultivars: O´Henry – white; Beauregard – orange; 414 – purple.Determination of:• total polyphenol content (TPC) spectrophotometrically (Spectrophotometer UV-VIS 1601, Shimadzu); λ = 765 nm;• chlorogenic acid (CA) and trans-caffeic acid using an Agilent 1260 Infinity HPLC; λ = 327 nm (CA) and 325 nm (trans-caffeic acid);

limit of detection: CA 0.98 µg/mL, trans-caffeic acid: 1.09 µg/mL; limit of quantification: CA 3.27 µg/mL, trans-caffeic: 3.63 µg/mL.Statistical analysis: using statistical software STATGRAPHICS (Centurion XVI.I, USA) and Microsoft Excel.Results

POLYPHENOLS AND PHENOLIC ACIDS IN SWEET POTATO (IPOMOEA BATATAS L.) ROOTSJanette Musilová, Judita Bystrická, Július Árvay, Ľuboš Harangozo

Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Dept. of Chemistry, Nitra, Slovak Republic

cv. TPC Caffeic acid 3-CQA Sum CQA-isomers

O´H

enry

1161±81.01a; A 1.276±0.005a; A,B 57.57±8.333a; A 110.6a; A

4263±123.16b 317.3±23.41b 584.1±96.69b,c 1734b

1543±72.45B NDA 108.7±8.312A 126.0A

Beau

rega

rd 1186±60.41a; A 12.41±3.281a 193.3±28.59a,b; A 387.0a; A

5062±75.06c 320.7±6.328b; D 715.8±92.72c 2,790c

2904±67.64C 6.297±1.336B,C 615.7±61.97B 1423B

414

9800±145.0d; E NDa; A 2163±280.5d; C 5790e; D

13998±386.8e 272.3±142.7b 2392±642.9d 4350d

7644±561.9D 6.895±0.146C 2282±304.9C 3424C

flesh (raw) peel (raw) flesh (steaming)

Notes: a,b,c,d,e – statistically significant differences between content of caffeic acid (3-CQA and sum CQA isomers,resp.) in raw flesh (raw peel) of sweet potatoes from different cultivar (Multiple Range Tests; Method: 95.0 percent LSD)

A,B,C,D – statistically significant differences between content of caffeic acid (3-CQA and sum CQA-isomers, resp.) in raw flesh (steaming flash) of sweet potatoes from different cultivar (Multiple Range Tests; Method: 95.0 percent LSD)

Table Total polyhenols content and phenolic acids contents of three cultivar sweet potato roots

a)

b)

c)

Figure 1 Chromatogram of trans-caffeic acid and chlorogenic acid isomers in peel of sweet potato: a) cv. O´Hara; b) Beauregard, c) 414

Conclusion It would be appropriate to increase consumer interest in this kind of crops consumed less frequently, because it has a high content of mineral substances, vitamins and antioxidants as well as dietary fibre, carotenoids and anthocyanins.Acknowledgments: This work was supported by grant VEGA No. 1/0290/14 and by Research Center ABT

OH

OH

O

O

OH

OH

OH OH

O

OH

O

OH

OH

OH

O

OH OH

O

OH

OH

O

O

OH

OH

OH OH

O

3-CQA

4-CQA

5-CQA

Figure 2 Chemicalstructures of caffeoyl-quinic acid derivatefrom sweet potato

THE OPPORTUNITIES OF QUINOA UTILIZATION IN HUMANNUTRITION AND ITS PRODUCTION IN THE CZECH REPUBLICPexová Kalinová J., Bigasová V.Faculty of Agriculture, University of South Bohemia in České Budějovice, Czech Republic

IntroductionQuinoa (Chenopodium quinoa) is a high-quality pseudocereals thatdoes not contain gluten. The number of people with this diagnosissharply increased. Quinoa is suitable for enrichment of diets healthypeople too.The aim: to summarize experience growing in the CR, describedthe possibility of sprouts and pasta production, provide an overviewof products on the market and knowledge among celiatics.

Materials and MethodsVarieties: Sajama, Collana Negra (Bolivia, Peru),Sprouts (sprouting 72 hours at 21 °C), AA -DPPHGrowing: Volary (760m a.s.l., Č. Budějovice (413m a.s.l.)Pasta preparation: from 0 to 100% quinoa flour (0.18mm) + semolina + water, sensory evaluation – 5degreesQuestionnaire survey: 100 celiatics, 2011 and 2015

Results

Interest people increased about 23%.From 2011 quinoa products on the marketextended with semi-finished and ready meals,baby food, quinoa bars, chips, biscuits andpastries with quinoa or chocolate with quinoa.

Volary:- immatureplants- healthystand

- lowervarietaldifference

Č. Budějovice:- higher plants,- higher bioamass and seed yield- better maturity- occurnce ofCassida nebulosa L.

Quinoa for pasta up to portion 30%.

Sprouting doubledAA of quinoa seeds

10%

20%

30%

40%

50%

60%

70%

80%

90%1

2

2

333

4

4

5

The work was supported by GAJU 112/2016/Z

THE INVESTIGATION OF ALFALFA EFFECT ON SUPEROXIDE DISMUTASE ACTIVITY IN CHICKEN MEAT DEPENDING TO TIME STORAGE

Jana Tkáčová, Mária Angelovičová, Marcela Capcarová, Adriana Kolesárová, Monika Schneidgenová, Adriana Pavelková, Marek Bobko, Juraj Čuboň

Oxidation processes are one of the primary mechanisms of quality deterioration in meat and meat productsbecause they lead to the degradation of lipids and proteins. SODs are the first and most important line ofantioxidant enzyme defense systems against ROS and particularly superoxide anion radicals. They haveimpact on the various human diseases, such as arteriosclerosis, diabetes mellitus, Down syndrome,neurodegenerative disease amyotrophic lateral sclerosis (ALS).

Introduction

Material and methodsChickens for meat production - final type Cobb 500 wereused in experiment. Alfalfa (Medicago sativa) as lucernemea was used for the production experimental feedmixtures and their composition, which was added to thefeed at a share of 4%,: starter (HYD-01), growth (HYD-02)and final (HYD-03). Chickens were fed ad libitum for 38days. Chickens were slaughtered after completion offeeding and the meat samples were sampled for chemicalanalysis. Collected samples of meat were analyzed afterslaughter chickens at time intervals of 6, 12 and 18months. In the experiment was investigated the SODactivity in the chicken meat depending on the timestorage. The prepared sample were measured using aRANSOD assay kit.

Results

ConclusionOn the basis of experimental results we can state that proportion of alfalfa in feed mixture can have positive effect onsuperoxide dismutase activity. It is appropriate to include of alfalfa in chicken feed mixtures for the its other benefits.

Figure 1 The superoxide dismutase activity in dependence to different time storage of meat at -18 °C.

ACKNOWLEDGEMENTS: This work was supported by grant APVV No. 0304-12. Corresponding author: tkacova.jt@gmail.com

EFFECT OF PUMPKIN SEED OIL CAKE ADDITION ON RHEOLOGICAL PROPERTIES OF WHEAT DOUGHMarián Tokár, Helena Frančáková, Iva Burešová, Tomáš Krajčovič, Ladislav

Haris, Štefan Dráb, Ján Mareček, Eva Ivanišová

Wheat flourT650 (control)

Addition of: 3, 5, 7, 10, 15 % PSOC

Homogenization offlour mixtures

Rheology

MATERIAL & METHODSINTRODUCTIONBread and pastries are basic foods comsuption not only in Slovakia, but all over the world. In recentyears is the increased interest to consume and produce food with higher levels of nutritionallyimportant substances. One of the possibilities could be the use of pumpkins seed oil cake (PSOC)incorporated into bakery products. Besides the nutritional point of view it is very important tocharacterize the technological quality of flour and dough by using rheological devices.The aim of this experimental work was to characterize the rheological properties wheat flour anddough with different addition of the pumpkin seed oil cake based on the Farinograph-E,Extensograph-E and Amylograph-E evaluation.

FarinogramExtensogram

Amylogram

RESULTS

In conclusion, it appears that the addition of PSOC to wheat flour modified therheological properties of the dough (creates dough with lower extensograph energy,resistance, ratio number, water absorption, stability, degree of softening and viscosity,on the other hand, it has increased beginning of gelatinization, gelatinization of max.,extensibility and FQN).

CONCLUSION