Analysis and Characterization of Anthocyanins in Raspberry fruits (Rubus idaeus L.)

This study focuses on the analysis and characterization of anthocyanins from Raspberry fruit (Rubus idaeus L.). The fresh Raspberry fruits were extracted with the solvent of EtOH 96% /0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. The extraction process was the important step in the isolation and identification of anthocyanins. For this purpose, anthocyanin contents in Raspberry fruits were determined with UV-Vis Spectroscopy. The results showed that the total anthocyanin content (expressed as cyanidin-3-glucoside) in the extract was 277.2 mg/L, which is equivalent to 9.33 mg total anthocyanin per gram of dry material

Effect of extraction solvent on bioactive compounds and antioxidant activity of Achillea millefolium L. grown in Kosovo region

Achillea millefolium L. is a plant of the family Asteraceae, commonly known as yarrow, which grows and is being distributed in countries of Europe. Achillea millefolium L. has been traditionally used in medicine. The medical properties of Achillea millefolium L. have been known for a long time. This study aims at assessments of the total phenolic content, flavonoid content and antioxidant activity of Achillea millefolium L. flowers, grown in Kosovo region. Solvent extracts with different polarity (aqueous, ethanol-EtOH, methanol-MeOH, ethyl acetate-EtOAc, acetone) from the flowers of Achillea millefolium L. are analyzed. The total phenolic and flavonoid quantities were analyzed by using Folin–Ciocalteu’s and AlCl3 reagents, respectively. The antioxidant activity was assessed by DPPH in vitro assay methods. The extract obtained by methanol showed the highest total antioxidant activity and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (51.9±0.3 μMol/g). The same extract also exhibited the highest phenolic content (52.6±0.3 mg GAE/g) and the highest flavonoid content (27.8±0.2 mg CE/g). Further studies need the assessment to quantify and isolate the phytochemicals from Achillea millefolium L. flowers, grown within the Kosovo region, which might serve as a cheap natural antioxidants in food and drug industry

Bacteriocin production by lactic acid bacteria (LAB) isolated from traditional cheese

Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in various ecosystems. They are used ato producea huge variety of fermented foods, they occur in pharmaceutical formulations and as probiotics in functional foods. They can produce a number of antimicrobial metabolites, including organic acids and other organic components, hydrogen peroxide and bacteriocins. The aim of this study was the evaluation of antibacterial activity of LAB isolated during production and maturation of traditional Rugova cheese. Samples for analysis were collected from different points of Rugova region and were transported to the laboratory under constant cooling conditions. The bacterial isolation was performed using standard methods and the isolates of LAB were identified down to the species level using a Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS). Out of 140 tested isolates 105 had the ability to produce bacteriocins. The large number of bacteriocin producers demonstrates the great assertiveness of the natural LAB microbiota over potentially existing pathogens. Thus, the ability of bacteriocin production by LAB isolated from Rugova cheese can be taken as a measure of quality and safety of this traditional product

Determination of Physico-Chemical Analysis of Milk from Three Different Regions

One of the primary foods for human health is milk and dairy products. In dairy industry measuring the quality of milk is crucial for procesing and production of dairy products. Determination of milk quality is done through physico-chemical analysis. Out of 70 milk samples were analyzed from the region of Malisheva, Rugova and Skenderaj. The average fat results in order were 3.98%, 4.06% and 3.92% respectively, the average pH results in order were 7.12, 7.17 and 7.09 respectively. The results of physico-chemical analyzes can be used for various reasons such as milk payment and is of great importance in the processing of milk into dairy products

Influence of Preparation Technology and Storage Condition on the Bacterial Growth in Cream

Milk is highly important product containing different proteins, fats, lactose, various vitamins and minerals. Different products made from milk do they exists. Cream is one of them. Cream is a dairy product composed of the higher- fat concentration from the top of milk before homogenisation. The aim of this work is to analyse differences between home-made cream and different dairy technology and effect of temperature after processing in microbiological aspects. Total viable counts by using count plates have been analysed from samples which is cream has made in home by traditional methods and from companies which used more professional technology. In same time cream has saved in different temperature (4⁰C, 25⁰C and 37⁰C) in different time points has been analysed. Differences in microbiological aspects between homemade cream and dairy company do they exist. Advantages and disadvantages are in both sides. Microflora of homemade variate up to 10*5 while from new technology level of microorganisms is very low. However, in different temperature, level of total viable counts increases in same range between each other

Quality characterisation of traditionally made yoghurt

Yoghurt is considered healthy food product and very popular containing different bacteria possible to use as a probiotic. The product is very healthy, especially when it’s made in natural form without adding any additives making it even healthier. In our country yoghurt is one of the most used products and almost all farmers and dairy companies produce it. However, receipts are different depends on culture or methodologies from farmer to farmer, or from companies to company and this it makes different in test and in quality. Based on that, organoleptic analyses, physico-chemical analyses, and some microbiological parameters has been study. Questioners has been made and around 190 people has been interviewed for organoleptic analyses, acidity, fat, proteins, aroma and salt in physico-chemical aspect and total viable count and diversity of lactic acid bacteria has been analyse. Results show that theof people regarding to yoghurt is positive, but it needs to be changer on taste. The differences between homemade yogurt and company do exist. No significant differences have been shown in phyco-chemical aspects. While, in microbiological aspects total viable counts variate and diversity of lactic acid bacteria exist. This shows that, different technology is used from different company and farmers are used. Differences in the taste of yoghurt could be from adding different starter culture

Application of ELISA and RT-PCR for the detection of pork adulterated in beef meat products marked in Kosovo

The problem of adulterated ingredients in processed food products is widely observed in the food industry and remains a continuous concern for consumers. This problem may interfere not only with consumers’ religious ethics, but also with their health and diet. Therefore commercial foods should be monitored for the accuracy of the declared ingredients. This study aims at identification of pork matter adulterated in processed beef meat products marked in Kosovo. Commercial beef food samples were routinely collected at different markets around Kosovo. The analyzed samples consisted of sausages, salami, pate and ragu sauce and were declared as 100% beef. All samples were initially prepared into a test portion and further processed for serum albumin or genomic DNA extraction (CTAB, ISO-21571:2005). After the initial processing, samples were first tested for the presence of pork matter by the ELISA method and all positive samples were tested for confirmation by RT-PCR. From a total of 25 analyzed food products, ELISA was able to detect pork in 32% of them with an accuracy of 100% among duplicate samples. All ELISA positive samples were further confirmed by RT-PCR, either by a commercial kit or designed primers specific for pork mitochondrial DNA. The specificity of the amplified PCR products was confirmed at the end on the micro-fluidal electrophoresis. These data show that the adulteration of beef meat products is frequent in Kosovo marked and that the combination of ELISA and RT-PCR provides a very effective and reliable option that can be applied for routine monitoring of food adulteration in commercial products of animal origin in the Kosovo

Microbiological and physicochemical analysis of traditional Rugova cheese

The aim of this study was the evaluation of microbial and physicochemial parameters during production and maturation of traditional Rugova cheese. Samples were collected from different points of Rugova region and transported to the laboratory under constant cooling conditions. The average number of total mesophilic bacteria was 5.1 x 10 8 cfu/ml in milk and 2.4 x 10 8 cfu/gr in maturated cheese. The number of lactic acid bacteria in milk and cheese were 3.5 x 10 6 cfu/ml, respectively 1.7 x 10 8 cfu/gr. All physicochemical parameters in milk and cheese have been within the allowed values for milk and cheese and in accordance with the standards used by the Institute of Public Health of Kosovo

Traditional cereal-based products in the Peja region

Traditional cereal-based foods are some of the most popular and consumed traditional foods within and between Kosovo residents and visitors. These food products have an old history of production and consumption and have been passed from one generation to the next in our country, which is young as a state but with a very old tradition. This study aimed to evaluate the diversity of traditional cereal-based products that are produced in Peja region. Informations for this study were carried out by local restaurants and from families that produce food for their own consumption and for sale on a small scale in Rugova region. Our investigation for this study is focused on the diversity of cereal-based products and the ingredients of these products. Among several cereal-based products, produced and consumed in Rugova region, three of them were dominant such as Fli, Leqenik and Pogaҫe. The production method and the types of ingredients added to these products were the same between different manufacturers. This is the first study to report the diversity and ingredients of traditional cereal- based products in Kosovo. Further investigation is needed to know more about physico-chemical and microbiological characterization of these products