DETERMINATION OF VITAMINS A, E AND C IN MILK AS IMPROVERS OF ITS ANTIOXIDANT ACTIVITY

As a part of food and feed, nutrients including proteins, fats, carbohydrates, minerals, vitamins and water serve to meet animal physiological needs, maintain basal metabolism and reproduction, and the productive needs of milk production. Antioxidants have important role in inhibition of oxidative processes not only in living organisms, but also in food and feed preventing their oxidation and degradation. In this study determined were vitamins A, E and C in cow milk from three production farms as nutrients that increase the effect of antioxidant activity in caw milk. Vitamin A (Retinol) and vitamin E (Tocopherol) has analyzed by HPLC technique, using Perkin Elmer apparatus with pump: series 200LC, auto sampler, ISS - 200, detector LC - 135 / LC -235 C DA. Vitamin C (Ascorbic acid) was analyzed spectrophotometrically (Spectroquant Pharo 300 - Merck) at 520 nm. Vitamins A and E have shown higher values in samples of raw milk compared to those determined in pasteurized milk. The determined values of vitamin A, E and C in investigated milk samples were in agreement with the literature data, and they have shown statistical significance of difference in concentrations of some particular vitamins

Determination of Some Chemical Elements at Milk, at Three City in Macedonia (Kumanovo, Tetovo, Gostivar)

The aim of this research was to evaluate the possible contamination by heavy metals of milk from cows in Macedonia. The concentrations of heavy metals were determined in cow milk from the different farms, at three city (Kumanovo, Tetovo, Gotivar)in Macedonia. Each sample, homogenized and powdered, was mineralized in a microwave oven. Quantitative analyses of Cd, Cr, Cu and Pb were performed using an atomic absorption spectrophotometer with graphite furnace; As was analyzed by hot vapor generation technique and Zn with the flame method. The concentration of many metals is low (\u3c0.1 mg/kg) such as: As,Co, Cd, Cr, Cu,Fe, Pb, and Zn

Effects of moulds on the safety and processing quality of Triticum aestivum

Wheat and wheat products are frequently subjected to mould infestations. Many of them are potential producers of various mycotoxins. Some of the consequences, due to the infestations by genus Fusarium and Alternaria, are mostly: yield loss, decrease of biological and technological quality, and unacceptable quality of infected kernels for the production and processing into human food because of the possible presence of mycotoxins. It is unknown whether and how the contaminated grains are distributed during milling into various flour streams and finished products. Wholegrain flours and related products contain all anatomic parts of kernels, including mycotoxins. It is a known fact that mycotoxins are resistant to thermal degradation, so they do not loose their toxicity during processing. Moulds from genus Fusarium spp. and Alternaria spp. synthesize mycotoxins, mostly zearalenon and ochratoxin A. The aim of the investigation was to examine mould contamination of wheat grain, as well as to identify the isolated species, especially those capable of producing toxins, and to determine their impact on technological quality, safety and sanitary condition of wheat. Six varieties of wheat, contaminated with moulds, were investigated. Each sample was separated manually into four fractions: sound kernels, black germ kernels, kernels infected slightly and those infected severely with Fusarium spp

Determination of Vitamin A and E in fodder concentrates and cow milk from region of Kumanovo, North Macedonia

The main objective of this research was to determinate the vitamins A and E in fodder concentrate and raw cow milk from region of Kumanovo, Macedonia. As material for this research, samples of feed and samples of cow\u27s raw milk from the cattle fed with the same food were taken. The test material was taken from a farm in the region of Kumanovo. Vitamins А and Е have been examined with the methodology of extraction on HPLC – Perkin Elmer, pump: series 200LC, auto sampler; ISS – 200, detector LC – 135/LC -235 C DA. The amount of vitamin A in fodder concentrate was 7.5438 mcg/100 g, while the amount of vitamin E was 23.115 mcg/kg. The amount of vitamin A in raw cow milk from region of Kumanovo was 30 mcg/100g, while the amount of vitamin E was 0.86 mcg/100g

Oplemenjivanje pšenice i ječma i očuvanje genetičkih resursa u poljoprivredi

Breeding of wheat and barley has a significant contribution to the achievement of high yields, better quality and greater adaptive values of cultivars in different ecological conditions of cultivation. Increasing the capacity of the cultivars have a contribution in increasing food production and satisfying the demands for the products of different purposes for nutrition and industrial processing. Important sources of genes for a particular trait are wild relatives, autohnotne varieties, old varieties, which exist in natural conditions or as conserved seeds in the plant genetic banks. For success in breeding a significant conservation of germ-plasma in plant genetic banks or in protected areas in nature. In terms of global climate change, oplemenjivanjivači have the task to create a cultivars that adaptive to drought stress conditions and other biotic and abiotic stress factors in order to maintain and increase the productivity and quality of cultivars and increasing food production. At the same time it is necessary to develop adapted technologies in breeding new cultivars under climate change conditions.Oplemenjivanjem pšenice i ječma ima značajan doprinos u ostvarivanju visokih prinosa, boljeg kvaliteta i većoj adaptivnoj vrednosti sorti u različitim ekološkim uslovima gajenja. Povećanje kapaciteta sorti ima doprinos u povećanju proizvodnje hrane i zadovoljavanju zahteva za proizvodima različite namene u ishrani, industrijskoj preradi. Važni izvori gena za odredjeno svojstvo su divlji srodnici, autohnotne sorte, stare sorte, koje postoje u prirodnim uslovima ili se njihovo seme čuva u Bankama biljnih gena. Za uspeh u oplemenjivanju je značajno očuvanje germ plazme u Bankama biljnih gena ili u zaštićenim predelima u prirodi. U uslovima globalne promene klime, oplemenjivanjivači imaju zadatak da stvore sorte adaptivne na uslove stresa sušom, kao i druge biotičke i abiotičke faktore stresa u cilju održanja i povećanja produktivnosti i kvaliteta sorti i povećanja proizvodnje hrane. Istovremeno je neophodno razvijanje prilagodjenih tehnologija gajenja novih sorti u uslovima klimatskih promena

Proteini glutena – determinanta kvaliteta pšenice

Gluten is complex of gliadina and glutenins which play main role in determining of technological quality properties of wheat seeds and wheat products, but may be cause of allergy and celiac diseases in imune sensitive people. In this analysis of 10 wheat genotypes were established differences for gluten content, protein content loaf volume in two year of studies under different conditions. The highest gluten content in first year had Aurora (32.40%) and the lowest had G-3089 (21.40%), while in second year the highest gluten content had Beogradjanka (33.18%) and the lowest (22.33%) was in G-3089. In both year of experiment, the genotype G-3617 had the highest protein content (14.210%; 14.80%), loaf volume (560ml; 560ml) while genotypes G-3089 the lowest value of protein content (10.80%; 11.10%) and loaf volume (360ml; 380ml). In analysed wheat genotypes were identified 3 alleles (a, b, f) at Gli-A1 locus and 5 alleles (b, g, e, l, k) at Gli-A2 locus. Also, identified 3 alleles (a, b, c) at Glu-A1, 3 (a, c, d) at Glu-D1 and 5 alleles (a, b, c, d, h) at Glu-B1. The genotypes which possessed the alleles Glu-A1b, Glu-D1d, in combination Gli-A1b, had higher levels of gluten content, protein and bread volume.Gluten je kompleks glijadina i glutenina, koji ima značajnu ulogu u determinaciji osobina tehnološkog kvaliteta semena pšenice i gotovih proizvoda, a, može biti uzročnik alergijskih reakcija i nekih oboljenja probavnog trakta kod imunoosetljivih individua. U ovom radu je izučavano variranje sadržaja suvog glutena kod 10 genotipova pšenice, volumen hleba, sadržaj proteina, aleli glijadinskih alela sa 1A i 6A hromozoma i aleli sa visoko-molekularih glutenina na sva tri Glu-1 lokusa. Ustanovljeno je variranje: sadržaja suvog glutena u rasponu od 22,33% (G-3089) do 33,18% (Beogradjanka), sadržaja proteina od 10,80% (G-3089) do 14,80% (G-3617) i volumen hleba od 360ml (G-3089) do 560ml (G-3617). Na lokusu Gli-A1 identifikovano je 3 alela (a, b, f), na Gli-A2 je 5 alela (b, g, e, l, k). Determinisane su različite komponente visokomolekularnih glutenina i identifikovani aleli za te komponente. Ustanovljeno je prisistvo heterogenosti sorti na Glu-A1 kod dve sorte (Aurora i Kavkaz) i na Glu-D1 kod sorte Banaćanka 2. Identifikovano je po tri različita lalela na Glu-A1 (a, b, c) i Glu-D1 (a, c, d) i 5 alela na Glu-B1 (a, b ,c, d, h), a ustanovljeno je 9 tipova kompozicije gluteninskih alela

Analiza proteina u semenu pšenice (Triticum aestivum L.)

The protein in seed of wheat play a major role in determining the quality of wheat. The aim is to study the variability of the composition of the gene alleles of gliadins, and the glutenin content, total protein content and dry gluten in bread wheat genotypes. For this study were used seed of bread wheat genotypes grown in two years with different weather conditions. The results showed differences between varieties according to the composition of gliadin and glutenin, and according to the obtained values for the content of protein and gluten content. At the three Glu-1 loci were identified nine alleles, while at the three Gli-1 loci 13 alleles and at the three Gli-2 loci were identified 16 alleles. Composition of identified alleles was different in the wheat genotypes, and composition of glutenin alleles was specific for seven genotypes while three genotypes (G-3539/03, Poljana and G-3602/03) possessed the same allele (b, c, d). The protein and gluten content is varied depending on the genotype and environmental factors, The genotypes G-3602/03 had the lowest contents of protein 11,6% and gluten 10.018, while G-3539/03 had the highest content of protein 15.00% and dry gluten 14.086% in both years of experiment. Varying the content and composition of proteins is correlated with the properties of wheat quality.Proteini u semenu pšenice imaju glavnu ulogu u formiranju kvaliteta pšenice. Cilj rada je izučavanje varijabilnosti kompozicije genskih alela za glijadine i glutenine, sadržaja ukupnih proteina i sadržaja suvog glutena kod genotipova hlebne pšenice. Za ovo izučavanje je korišćeno seme 10 genotipova hlebne pšenice gajene u dve godine sa različitim vremenskim uslovima. Rezultati istraživanja su pokazali razlike izmedju sorti prema kompoziciji glijadina i glutenina, kao i prema dobijenim vrednostima za sadržaj proteina i sadržaj glutena. Na tri lokusa za visokomolekularne glutenine (Glu-1) je identifikovano devet alela, a na šest lokusa za glijadine je identifikovano ukupno 29 alela i to 13 alela na tri lokusa Gli-1 i 16 alela na tri lokusa Gli-2. Sastav glijadinskih alela je bio različit kod izučavanih genotipova pšenice, dok je sastav gluteninskih alela bio isti (b, c, d) kod tri genotipa (G-3539/03, Poljana i G-3602/03) a kod ostalih sedam sorti je bio različit. Sadržaj proteina je varirao zavisno od genotipa i od godine eksperimenta i to od 11,60% (G-3602/03 u prvoj godini) do 15,00% (G-3539/03 u drugoj godini). Sadržaj suvog glutena je varirao od 10,018% (G-3602/03 u prvoj godini) do 14,0860% (G-3539/03 u drugoj godini istraživanja). Kod izučavanih genotipova pšenice je ustanovljena heterogenost Glu-A1 lokusa (kod G-3908/03) i Glu-B1 lokusa (G-3602/03), kao i heterogenost Gli-A1 lokusa (G-3504/03 i G-3532/03), Gli-D1 lokusa (G-3908/03) i Gli-A2 lokusa (G-3908/03 i Žitnica). Kompozicija alela je bila ista u obe godine kod svih 10 genotipova, a sadržaj proteina i glutena je varirao, čije vrednosti su bile veće u drugoj godini eksperimenta

Cold plasma: a new technology to modify wheat flour functionality

Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality

Comparative analysis of oat quality grown in organic and conventional conditions

Cereals are used in the both animal and human nutrition (Menkovska, 2003. The objective of this paper was to make a comparative analysis on the oat quality which was grown in organically and conventional conditions, as well as to investigate the influence of the cultivar, growing and climate conditions, and the production conditions on the oat quality. Three oat cultivars and five oat populations were grown on the experimental field of the Institute for Southern Crops in Strumica, R. of Macedonia, during a three-year period (2005-2007). In this paper the physical properties of the oat kernel were analyzed: test weight and the apsolute weight. Standard method for analysis of the physical properties of cereals were applied. Comparing the both production systems in regard to the oat kernel physical quality properties, it was concluded that the absolute weight is a cultivar property. Greater variability in the test weight values has been shown among the cultivars and production years than between the farming methods. In the condition of the same applied farming measures, and the use of the same genotypes, great influence on the appearing difference in the average oat test weight during the hole production period had the climate conditions

Content of TDF, SDF and IDF in Cereals Grown by Organic and Conventional Farming – a Short Report

The objectives of this article were to determine the content of total dietary fibre (TDF) as well as of its fractions – soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to find out the influence of the cereal type and farming method on their values. Standardized enzymatic-gravimetric method (Megazyme Total Dietary Fiber Kit) was used for determination of soluble, insoluble, and total dietary fiber in 27 different cereal samples of wheat, rye, barley, oat, and millet, which were grown at three locations. The content of TDF, IDF and SDF was influenced by both cereal type and farming type. The organically grown cereals, primarily oat and barley, have shown higher values of TDF and of its fractions than the conventionally grown cereals. Their values (% db) for oat and barley for TDF were 42.00±1.39 and 21.91±2.01, for IDF 39.22±0.58 and 15.06±1.84 and for SDF 2.78±1.25 and 6.85±3.85, respectively. Barley grown by either organic or in conversion farming method proved to have the highest value of SDF content among the other cereals investigated, whereas oat produced by organic farming method exhibited the highest values of TDF and ISF content. The organic farming method proved to have a good perspective in cereal processing and technology, food market and nutrition