CHANGES OF NUTRITIONAL PROPERTIES OF THREE VARIANTS PEPPERS BY PROCESSING OF PICKLED RED PEPPERS

 Blanching was done at 85-90 °C for 5 min. To the pasteurized pepper, acetic acid was added at a concentration of 1.5 % in terms of finished product, which belongs to the low marinated products. Pasteurization is carried out at T 92 °Cfor 30 minutes. The chemical properties were determined by analyzing the following parameters: total dry matter, carbohydrates, proteins, oils, total acids, vitamin C, β-carotene and ash, both in fresh and in pasteurized peppers. Based on the obtained results the quality and nutritional composition were determined. The variety horgosh shows the highest content of total dry matter (11.45 %), vitamin C (138.9 mg/100 g), βcarotene (22.7 mg/100 g), and the highest energy value (41.7 kcal). In the gourp of the pasteurized peppers, the variety of palanechko chudo has been characterized by the lowest average value of total dry matter (7.49 %) and lowest total energy value (24.6 kcal); the variety of kurtovska kapija had the lowest contents of vitamin C (52.1 mg/100 g) and β-carotene (6.09 mg/100 g)

Food Ingredients and Nutraceuticals from Microalgae: Main Product Classes and Biotechnological Production

Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered or dried biomass, isolated pigments, and extracted fat. The oil, protein, and antioxidant-rich microalgal biomass is used as a feed and food supplement formulated as pastes, powders, tablets, capsules, or flakes designed for daily use. Pigments such as astaxanthin (red), lutein (yellow), chlorophyll (green), or phycocyanin (bright blue) are natural food dyes used as isolated pigments or pigment-rich biomass. Algal fat extracted from certain marine microalgae represents a vegetarian source of n-3-fatty acids (eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), γ-linolenic acid (GLA)). Gaining an overview of the production of microalgal products is a time-consuming task. Here, requirements and options of microalgae cultivation are summarized in a concise manner, including light and nutrient requirements, growth conditions, and cultivation systems. The rentability of microalgal products remains the major obstacle in industrial application. Key challenges are the high costs of commercial-scale cultivation, harvesting (and dewatering), and product quality assurance (toxin analysis). High-value food ingredients are commonly regarded as profitable despite significant capital expenditures and energy inputs. Improvements in capital and operational costs shall enable economic production of low-value food products going down to fishmeal replacement in the future economy

Anticancer Potential of the Cyclolinopeptides

Novel therapeutic agents to combat cancer is an active area of research, as current treatment options have limitations in efficacy and tolerability. One of these therapeutic agents in our immediate environment is cyclolinopeptides (CLPs). CLPs have several advantages that make them suitable for daily consumption and potential therapeutics in cancer research. They are natural compounds, having high specificity, low toxicity, low cost, and an overall simple extraction process. Over the years, numerous in vitro studies in cancer cells demonstrated CLPs to possess anti-proliferative, apoptotic, and anti-angiogenic effects, as well as the ability to induce cell cycle arrest and inhibit cancer cell growth in various cancer types, including breast cancer, gastric cancer, and melanoma. This paper provides an overview of the significance and potential of CLPs as therapeutic agents, emphasizing their promising role in cancer treatment based on different cancer cell lines. The mechanism of action of CLPs in cancer cells is multifaceted. It involves the modulation of multiple signaling pathways, including inhibition of protein kinases, modulation of apoptosis-related proteins, and regulation of oxidative stress and inflammation.Scopu

Analysis of 3-aminopropionamide: A potential precursor of acrylamide

An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid chromatography/fluorescence detection was developed. We have analysed 3-APA formation in raw potatoes, grown and stored under different condition, green and roasted coffee beans and in freeze dried mixtures of asparagine with sucrose and glucose in molar ratio of 1:0.5, 1: 1, and 1: 1.5. In potatoes the 3-APA content varied depending on the potato variety. We detected 3-APA in potatoes up to 14 mu g/g fresh weight. In the model experiment glucose had a stronger capacity to form 3-APA. The substance was formed at temperatures as low as 130 degrees C. However, in the model experiment with sucrose 3-APA was formed not below 150 degrees C. In heated mixtures with increasing molar ratio of sucrose at 170 degrees C we noticed a decrease of 3-APA and in the same mixtures at 150 degrees C we observed an increase of 3-APA. In coffee 3-APA was not formed, neither in green nor in roasted beans. (c) 2006 Elsevier B.V. All tights reserved

Antioxidant properties and phenolic composition of wood betony (Betonica officinalis L., syn. Stachys officinalis L.)

Antioxidant properties and composition of phenolic active constituents in wood betony (Stachys officinalis) extracts, successively isolated with acetone and methanol, were studied by the batch and the on-line radical scavenging assays. The content of total phenolics was higher in acetone extract (the yield 5.6%) by 26% than in methanol extract (the yield 18.6%), however the latter extract was stronger radical scavenger in DPPHradical dot and ABTS+radical dot assays: 714 ± 83 μM vs 558 ± 33 μM trolox equivalents per g of dry extract. The main compounds possessing antioxidant activity in the extracts of woody betony assessed by the on-line HPLC–DPPHradical dot method and preliminary identified by HPLC/UV/MS and HPTLC analysis were chlorogenic acid, phenylethanoid glycosides and hydroxycinnamic acid derivativeBotanikos sodasKauno technologijos universitetasVytauto Didžiojo universiteta

An in vitro study on the genotoxic effect of substituted furans in cells transfected with human metabolizing enzymes: 2,5-dimethylfuran and furfuryl alcohol

2,5-Dimethylfuran (DMF) and furfuryl alcohol (FFA) are two substituted furans that are formed during the processing of foods and have also been used as food flavorings. DMF and FFA are proposed to be bioactivated by human sulfotransferases (SULTs) which are not expressed in conventional cell lines used for genotoxicity testing. Therefore, in addition to the standard V79 cell line, we used a transfected V79 derived cell line co-expressing human cytochrome P450 (CYP) 2E1 and human SULT1A1 to assess the genotoxicity of DMF and FFA. The alkaline single cell gel electrophoresis (SCGE) assay was used to detect DNA damage in the form of single strand breaks and alkali-labile sites after exposure to DMF (0.5h; 0.5, 1, 1.5 or 2mM) or FFA (3h; 1, 3, 6 or 15mM). DMF induced DNA damage in V79 cells in a concentration-dependent manner irrespective of the expression of human CYP2E1 and SULT1A1. Almost no increase in the level of DNA damage was detected after exposure to FFA, except for a weak effect at the highest concentration in the transfected cell line. The results suggest that DNA damage in V79 cells from exposure to DMF detected by the alkaline SCGE assay is independent of human CYP2E1 and SULT1A1, and the genotoxic effect of FFA, as assessed by SCGE, is minimal in V79 cells