Influence of Grapeseed oIl MIcroeMulsIon addItIons on textural and sensory propertIes of a Wheat-rye Bread and a Wheat french loaf

abstract Boudova Pecivova, P., J. Mlcek, v. kuBan and J. Bartek, 2014. Influence of grapeseed oil micro emulsion additions on textural and sensory properties of a wheatrye bread and a wheat French loaf. Bulg. J. Agric. Sci., 20: 510514 Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheatrye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firm ness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (3040 g/kg) had better quality than the control sample of the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the mi croemulsion as better quality and less dry

Effect of pomiferin administration on kidney ischaemia-reperfusion injury in rats

The aim of the study was to analyse protective effects of different doses of pomiferin in therapy of reperfusion injury. Rats were randomly divided into five groups (n=10). One group was intact. Three medicated groups and one placebo group were subjected to ischaemia and reperfusion of the left kidney. Pomiferin was administrated by single gastric gavage in 2 ml of 0.5% Avicel solution in doses of 5, 10 and 20 mg/kg. The placebo group was given only Avicel solution. On day 15, all the animals were exsanguinated and the reperfused kidneys were recovered. Selected biochemical markers were assessed in blood: antioxidative enzymes, total antioxidative capacity, malondialdehyde, creatinine, urea and uric acid. Creatinine, urea and total proteins were analysed in urine and 24-hour diuresis was recorded. The kidney tissue samples were used for histopathological examination