ASSESSMENT OF FERMENTED DAIRY PRODUCTS ADEQUACY IN DIET OF LACTOSE INTOLERANT PERSONS

Introduction and objective: Milk and dairy products are an important source of many nutrients that are known to have many beneficial effects on human health. On the other hand, milk and dairy products can cause allergies and intolerances. Allergy is caused by milk proteins that lead to immune reactions, while intolerance is caused by the milk sugar, lactose, due to reduced activity of enzyme lactase which digests it. To avoid the unpleasant symptoms, lactose intolerant persons can consume fermented milk products that are known to have reduced lactose content. The aim of this study was to determine the content of lactose in commercially available fermented dairy beverages by HPLC method and to assess their adequacy in diet of lactose intolerant persons. Methods: Altogether 21commercially available type of fermented milk products was analysed of which 13 were plain yogurts, while remaining 8 belonged to the group of functional products. Lactose content was determined by HPLC method. Lactose detection was achieved by refraction index detector and its quantification by external standard method. Results: Lactose content of analysed products ranged from 2.65 g/100 g up to 4.05 g/100 g in plain yogurts, and from 2.61 g/100 g up to 4.63 g/100 g in functional products. Conclusions: Based on determined lactose content and a presumption that most of lactose intolerant persons can digest up to 6 g of lactose on a daily basis without obvious symptoms it is assessed that daily acceptable amount of the analysed products ranges from 130 to 230 g

Determination of (2E)-10-hydroxydec-2-enoic acid in Croatian royal jelly by high-performance liquid chromatography

Although health-promoting properties of royal jelly are known for many years, the absence of quality standards and methods prescribed for their determination leads to royal jelly adulteration. Royal jelly is a source of unique unsaturated fatty acid, (2E)-10-hydroxydec-2-enoic acid (10-HDA), and its content is considered as one of the freshness and authenticity parameter. In this study, high performance liquid chromatographic method (HPLC) with UV detection was validated and 10-HDA content in fresh royal jelly samples produced in Eastern Croatia was determined. The data about Croatian royal jelly are not available, therefore the results presented in this study could be considered as pioneer results for Croatian royal jelly characterization in respect of the 10-HDA. Method performance characteristics showed that the used method is fit for purpose. The content of 10-HDA in analysed samples varied from 1.56% up to 3.78%. According to the international recommendations for royal jelly quality, samples were fresh and authentic regarding 10-HDA content. Furthermore, the effect of packaging material on 10-HDA content was observed. Based on the obtained results, the conclusion was reached that if the samples were collected at the same time and frozen after collection, collection and storage of fresh royal jelly in glass and plastic containers had no effect on 10-HDA content

BOTANICAL ORIGIN AND ANTIOXIDANT CAPACITY OF BEE POLLEN FROM EASTERN CROATIA

Bee products are considered to be a good resource of bioactive substances such as flavonoids, phenolic acids or terpenoids. Bee pollen is collected and transported by the bees as granules or pollen-loads and reserved as nutrient resource for honeycomb. Because of its nutritional value and healthful properties, bee pollen is valuable product that can increase the beekeepers’ income. In this work botanical origin and antioxidant capacity of bee pollen collected in eastern Croatia in April and May 2018 were examined. Botanical origin determined by palynological analysis showed that eight out of twelve analysed samples had > 45% of the pollen grains coming from one family while in one sample Amorpha fruticosa pollen grains dominated by 99%. Total phenolic content, total flavonoids and antioxidant capacity determined by the ferric reducing antioxidant power (FRAP) were determined spectrophotometrically. Total phenolic content varied between 7.08 – 15.27 mg GAE/g, total flavonoids were from 1.34 to 4.25 mg QE/g while FRAP value ranged from 51.97 to 83.56 µmol Fe2+/g. The highest antioxidant capacity was determined in Amorpha fructicosa and Salix spp. unifloral bee pollen samples

DIETARY HABITS OF COLORECTAL CANCER PATIENTS – COMPARISON BETWEEN SLAVONIA AND DALMATIA

Diet plays crucial role in colorectal cancer (CRC), from incidence to progression. It is the second cause of death due to carcinoma in Croatia, with significant regional differences. The aim of this observational study was to determine dietary habits of CRC patients, and whether their diet differs by region. A total of 60 patients with non-metastatic CRC, 30 from Slavonia and 30 from Dalmatia participated in the study. Two thirds of patients from both regions changed their diet for better after CRC diagnosis. However, one third of patients do not get any physical activity. Patients do not differ in their energy intake or intake of vitamins or minerals. Still, high contribution of fats (>40%) and low contribution of carbohydrates in the total daily energy intake was found. Contribution of proteins is higher in Slavonia (p=0.040). More patients from Dalmatia have intake of calcium <700 mg/day (43.3% vs 33.3%). Alcohol is consumed more often by patients from Dalmatia (p<0.001) and higher consumption of alcohol correlates with the high risk diet profile which was found in 66.7% of patients from Dalmatia in comparison to 36.7% patients from Slavonia (p=0.020). The results point out some regional differences in the diet which need further analysis

DIETARY HABITS OF COLORECTAL CANCER PATIENTS – COMPARISON BETWEEN SLAVONIA AND DALMATIA

Diet plays crucial role in colorectal cancer (CRC), from incidence to progression. It is the second cause of death due to carcinoma in Croatia, with significant regional differences. The aim of this observational study was to determine dietary habits of CRC patients, and whether their diet differs by region. A total of 60 patients with non-metastatic CRC, 30 from Slavonia and 30 from Dalmatia participated in the study. Two thirds of patients from both regions changed their diet for better after CRC diagnosis. However, one third of patients do not get any physical activity. Patients do not differ in their energy intake or intake of vitamins or minerals. Still, high contribution of fats (>40%) and low contribution of carbohydrates in the total daily energy intake was found. Contribution of proteins is higher in Slavonia (p=0.040). More patients from Dalmatia have intake of calcium <700 mg/day (43.3% vs 33.3%). Alcohol is consumed more often by patients from Dalmatia (p<0.001) and higher consumption of alcohol correlates with the high risk diet profile which was found in 66.7% of patients from Dalmatia in comparison to 36.7% patients from Slavonia (p=0.020). The results point out some regional differences in the diet which need further analysis

THE INFLUENCE OF PROPOLIS SUPPLEMENTATION ON THE TECHNOLOGICAL PROPERTIES AND MACRONUTRIENT CONTENT OF SKINLESS CHICKEN BREASTS

The aim of this study was to determine the influence of dietary supplementation with propolis on the technological properties of skinless chicken breasts evaluated through breast muscle pH value measured 45 minutes (pH1) and 24 hours post mortem (pH2), water-holding capacity of breast muscle, consistency of breast muscle and its color (L*, a*, b*) and to determine its macronutrient content (protein and fat content). The study was conducted on 180 Ross 308 chickens equally distributed by sex and divided into three groups: the control group of chickens (C) fed with a basal diet and two experimental groups of chickens (E) fed with the same diet supplemented with propolis (E1 2g/kg and E2 4g/kg). There was no statistically significant difference between C and E considering pH1 (p=0.260) but there was statistically significant difference between them considering pH2 (p=0.037). There was statistically significant difference in L* breast muscle color (p=0.039) between C and E while there were no statistically significant differences in a* and b* breast muscle color between them (p=0.167 and p=0.637, respectively). There were no statistically significant differences between the C and E considering water-holding capacity (p=0.767) and consistency (p=0.505) of breast muscle. There were no statistically significant differences in protein and fat content between C and E (p=0.368 and p=0.244, respectively). The obtained results confirm the benefits of the tested supplementation

L’impatto degli antiossidanti sulla stabilità ossidativa del grasso del pollo

Pileća mast podliježe oksidacijskom kvarenju tijekom proizvodnje, skladištenja i toplinske obrade. U ovom radu istraživan je utjecaj dodatka prirodnih i sintetskih antioksidanasa (ekstrakt zelenog čaja, ekstrakt ružmarina, ekstrakt kadulje, ekstrakt rtanjskog čaja, alfa tokoferol, mješavina tokoferola, TBHQ (terc-butilhidrokinon), kofeinska kiselina i ružmarinska kiselina) na promjenu oksidacijske stabilnosti pileće masti. Oksidacijska stabilnost masti, sa i bez dodanog antioksidansa, ispitivana je primjenom Schaal Oven testa. Rezultati testa prikazani su kao vrijednost peroksidnog broja nakon određenog vremena držanja masti pri temperaturi 63 °C. Rezultati istraživanja pokazuju da dodani antioksidansi uspješno stabiliziraju pileću mast, osim α-tokoferola i mješavine tokoferola. Od prirodnih antioksidanasa najveću antioksidacijsku aktivnost u pilećoj masti ima ekstrakt ružmarina. Postigao je najveću efikasnost zaštite od oksidacije, u odnosu na druge ispitivane antioksidanse. Ekstrakti zelenog čaja, rtanjskog čaja i kadulje imaju podjednaku razinu zaštite masti. Sintetski antioksidans TBHQ uspješno je povećao stabilnost pileće masti, a kofeinska kiselina i ružmarinska kiselina su manje efikasane.Chicken fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural and synthetic antioxidants (green tea extract, rosemary extract, sage extract, Satureja montana L. extract, α-tocopherol, tocopherol blend, TBHQ, caffeic acid, rosemary acid) on the oxidative stability of chicken fat. The oxidative stability of fat, with and without added antioxidant, was evaluated using the Schaal Oven test. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 63 oC. The results of the study showed that applying antioxidants successfully stabilises chicken fat, except in the case of α-tocopherol and tocopherol mixtures. From all natural antioxidants the rosemary extract demonstrated the highest antioxidant activity in chicken fat. Compared to other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Green tea, Satureja montana L. tea and sage extract have the same level of fat protection. The synthetic antioxidant TBHQ successfully increased the stability of chicken fat, while caffeic acid and rosemary acid were less efficient.Hühnerfett unterliegt bei der Herstellung, Lagerung und Wärmebehandlung einem oxidativen Verfall. In dieser Studie wurde die Wirkung natürlicher und synthetischer Antioxidantien (Grüntee-Extrakt, Rosmarin-Extrakt, Salbei-Extrakt, Winterbohnentee-Extrakt, α-Tocopherol, Tocopherol-Mischung, TBHQ, Kaffeesäure, Rosmarinsäure) auf die oxidative Stabilität von Hühnerfett untersucht. Die oxidative Stabilität von Fett, mit und ohne zugesetztes Antioxidans, wurde mit dem Schaal-Ofen-Test bewertet. Die Testergebnisse wurden als Peroxidwert ausgedrückt, nachdem die Proben über einen bestimmten Zeitraum bei einer Temperatur von 63 °C gelagert wurden. Die Ergebnisse der Studie zeigen, dass der Einsatz von Antioxidantien das Hühnerfett erfolgreich stabilisiert, mit Ausnahme von α-Tocopherol und Tocopherolmischungen. Von allen natürlichen Antioxidantien zeigte der Rosmarinextrakt die höchste antioxidative Aktivität im Hühnerfett. Im Vergleich zu den anderen getesteten Antioxidantien war er effizienter in der Erzielung eines größeren Schutzes vor Oxidation. Grüner Tee, Winterbohnentee- Extrakt und Salbeiextrakt haben das gleiche Niveau an Fettschutz. Das synthetische Antioxidans TBHQ erhöhte erfolgreich die Stabilität von Hühnerfett, während Kaffeesäure und Rosmarinsäure weniger effizient waren.La grasa de pollo está sujeta al deterioro oxidativo durante la producción, el almacenamiento y el tratamiento térmico. En este trabajo fue investigado el efecto de la adición de antioxidantes naturales y sintéticos (el extracto de té verde, el extracto de romero, el extracto de salvia, el té de Rtanj, el alfa tocoferol, la mezcla de tocoferol, el TBHQ (terbutil hidroquinona), el ácido cafeico y el ácido de romero) sobre el cambio en la estabilidad oxidativa de grasa de pollo. La estabilidad oxidativa de la grasa, con y sin antioxidantes añadidos, fue examinada mediante la prueba de Schaal. Los resultados de la prueba fueron mostrados como el valor del índice de peróxido después de un cierto tiempo de mantener la grasa a una temperatura de 63 °C. Los resultados del estudio muestran que, además del a-tocoferol y una mezcla de tocoferoles, los antioxidantes añadidos estabilizan la grasa de pollo con éxito. Entre los antioxidantes naturales, el extracto de romero tiene la mayor actividad antioxidante en la grasa de pollo. En la relación con otros antioxidantes probados, logró la mayor eficiencia de protección contra la oxidación. Los extractos de té verde, té de Rtanj y té de salvia tienen el mismo nivel de protección de las grasas. El antioxidante sintético TBHQ ha aumentado con éxito la estabilidad de la grasa de pollo, y el ácido cafeico y el ácido de romero fueron menos efectivos.Il grasso del pollo è soggetto all’irrancidimento ossidativo durante la produzione, l’immagazzinamento e il trattamento termico. In questo studio è stato analizzato l’impatto dell’aggiunta di antiossidanti naturali e sintetici [estratto di tè verde, estratto di rosmarino, estratto di salvia, estratto di santoreggia montana, α-tocoferolo, miscela di tocoferoli, TBHQ (terz-butil-idrochinone), acido caffeico e acido rosmarinico] sulla stabilità ossidativa del grasso del pollo. La stabilità ossidativa del grasso del pollo, con o senza l’aggiunta di antiossidanti, è stata testata mediante il test di Schaal Oven. I risultati del test sono stati illustrati come valore del numero di perossidi dopo un certo tempo in cui il campione è stato tenuto alla temperatura di 63°C. I risultati dello studio dimostrano che gli antiossidanti aggiunti riescono a stabilizzare efficacemente il grasso del pollo, ad eccezione dell’α-tocoferolo e della miscela di tocoferoli. Tra gli antiossidanti naturali, la maggiore attività antiossidante sul grasso del pollo è stata esercitata dall’estratto di rosmarino, il quale ha conseguito una maggiore efficacia antiossidante rispetto agli altri antiossidanti impiegati. Gli estratti di tè verde, di santoreggia montana e di salvia offrono un identico livello di protezione antiossidante. L’antiossidante sintetico TBHQ (terz-butil-idrochinone) ha aumentato la stabilità ossidativa del grasso del pollo, mentre gli acidi caffeico e rosmarinico si sono rivelati meno efficaci

ANTIBACTERIAL ACTIVITY OF CHESTNUT HONEY (Castanea sativa Mill.) AGAINST Helicobacter pylori AND CORRELATION TO ITS ANTIOXIDANT CAPACITY

One of the proven therapeutic properties of honey is its antimicrobial activity. The aim of this study was to examine the antimicrobial activity of chestnut honey against Helicobacter pylori and to evaluate a relationship between the content of phenols, antioxidant capacity and antimicrobial activity. The antimicrobial activity of honey was determined by the agar well diffusion method, and the inhibitory effect of different honey concentrations (20%, 50% and 75%) was evaluated. The phenolic content was determined by the Folin-Ciocalteu method while the total antioxidant capacity was determined by the FRAP assay. Water activity and hydrogen peroxide content were also determined. The results showed that the zones of inhibition of H. pylori ranged from eight to 21 mm depending on the sample and the concentration of honey, where the concentration of honey of 20% did not have inhibitory effect. The phenolic content ranged from 204.94 to 233.82 mg of GA/kg while FRAP values were between 392.71 and 441.53 μM Fe (II). The honey sample that showed the highest antimicrobial activity against H. pylori also had the highest total antioxidant capacity. However, the same correlation was not observed in the other analysed samples. Further research is needed to determine the contribution of individual components of honey to its antimicrobial activity

ASSESSMENT OF FERMENTED DAIRY PRODUCTS ADEQUACY IN DIET OF LACTOSE INTOLERANT PERSONS

Introduction and objective: Milk and dairy products are an important source of many nutrients that are known to have many beneficial effects on human health. On the other hand, milk and dairy products can cause allergies and intolerances. Allergy is caused by milk proteins that lead to immune reactions, while intolerance is caused by the milk sugar, lactose, due to reduced activity of enzyme lactase which digests it. To avoid the unpleasant symptoms, lactose intolerant persons can consume fermented milk products that are known to have reduced lactose content. The aim of this study was to determine the content of lactose in commercially available fermented dairy beverages by HPLC method and to assess their adequacy in diet of lactose intolerant persons. Methods: Altogether 21commercially available type of fermented milk products was analysed of which 13 were plain yogurts, while remaining 8 belonged to the group of functional products. Lactose content was determined by HPLC method. Lactose detection was achieved by refraction index detector and its quantification by external standard method. Results: Lactose content of analysed products ranged from 2.65 g/100 g up to 4.05 g/100 g in plain yogurts, and from 2.61 g/100 g up to 4.63 g/100 g in functional products. Conclusions: Based on determined lactose content and a presumption that most of lactose intolerant persons can digest up to 6 g of lactose on a daily basis without obvious symptoms it is assessed that daily acceptable amount of the analysed products ranges from 130 to 230 g

BOTANICAL ORIGIN AND ANTIOXIDANT CAPACITY OF BEE POLLEN FROM EASTERN CROATIA

Bee products are considered to be a good resource of bioactive substances such as flavonoids, phenolic acids or terpenoids. Bee pollen is collected and transported by the bees as granules or pollen-loads and reserved as nutrient resource for honeycomb. Because of its nutritional value and healthful properties, bee pollen is valuable product that can increase the beekeepers’ income. In this work botanical origin and antioxidant capacity of bee pollen collected in eastern Croatia in April and May 2018 were examined. Botanical origin determined by palynological analysis showed that eight out of twelve analysed samples had > 45% of the pollen grains coming from one family while in one sample Amorpha fruticosa pollen grains dominated by 99%. Total phenolic content, total flavonoids and antioxidant capacity determined by the ferric reducing antioxidant power (FRAP) were determined spectrophotometrically. Total phenolic content varied between 7.08 – 15.27 mg GAE/g, total flavonoids were from 1.34 to 4.25 mg QE/g while FRAP value ranged from 51.97 to 83.56 µmol Fe2+/g. The highest antioxidant capacity was determined in Amorpha fructicosa and Salix spp. unifloral bee pollen samples