Chemical, functional and sensory properties of beer enriched with biologically active compounds of grape

Многе студије су се бавиле истраживањем утицаја алкохолних пића на здравље људи, а као општи закључак може се констатовати да умерено конзумирање алкохолних пића (пива, вина и јаких алкохолних пића) може имати протективно деловање на појаву кардиоваскуларних болести, као најчешћих узрочника смртности савременог човека. Крајем XX века почела су систематска истраживања здравствено промотивног ефекта конзумирања вина, а резултати су показали да његова позитивна активност у великој мери зависи од садржаја и усвојивости полифенолних једињења. Истраживања која укључују преко 3700 публикованих радова показују да је и пиво исто тако значајан извор фенолних и других биоактивних једињења са профилактичким деловањем и позитивним ефектом на здравље. Полифенолна једињења пива и вина се и квантитативно и квалитативно разликују, при чему црвена вина садрже далеко већу концентрацију ових једињења у поређењу са пивом. Основни циљ истраживања ове дисертације је било испитивање могућности удруживања позитивних ефеката ова два пића кроз допринос развоју и оптимизацији технолошког процеса производње специјалног типа пива од сладовине и кљука грожђа. Главна претпоставка је била да ће добијени производи имати већу биолошку вредност и повећану функционалност у односу на комерцијална лагер пива, али и допадљиве сензорне карактеристике и прихватљиву цену на тржишту. У експерименталној производњи специјалних типова пива са грожђем коришћене су три сорте грожђа: прокупац, cabernet sauvignon и pinot noir. Испитивани су следећи параметри производње: оптимални удео грожђа у медијуму за ферментацију, могућност употребе различитих врста квасца у производњи, динамика ферментације, утицај аутохотне микрофлоре грожђа на квалитет производа и динамика екстракције фенолних једињења...Many studies have dealt with the investigation of the impact of alcoholic beverages on human health, and a general conclusion is that moderate consumption of alcoholic beverages (beer, wine and spirits) may have a protective effects on the occurrence of cardiovascular disease, the most common causes of death in modern society. At the end of the XX century, systematic investigations of health promotion effects of wine were began. The obtained results showed that positive activity of wine directly depends on the content and bioavailability of phenolic compounds. Researches, involving more than 3,700 published papers, indicate that beer is also a significant source of phenolic and other bioactive compounds with prophylactic action and positive effects on human health. The phenolic compounds in beer and wine are quantitatively and qualitatively different, but red wines contain a much higher concentration of these compounds compared with beer. The main objective of this dissertation was to investigate the possibility of unite of positive effects of these two beverages through the contribution to the development and optimization of technological production process of special type of beer from wort and grape mash. The basic hypotesis was that the resulting grape beers will have higher biological value and increased functionality compared to commercial lager beer, but also pleasant sensory characteristics and an acceptable price in the market. In the experimental production of special grape beers three grape varieties were used: prokupac, cabernet sauvignon and pinot noir. The following parameters of production were examined: the optimal proportion of grapes in the fermentation medium, the possibility of using different yeast strains in the production, dynamic of fermentations, the impact of autochthonous grape microflora on the products quality, and dynamics of phenolic compounds extraction. Twelve different grape beers (four beers from each grape variety) and two control beers without the addition of grape were produced. Also, wines from each grape variety were produced according to the procedure for the production of red wines..

Chemical composition, antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts

The content of phenolic compounds (TPC) and glucans, as well as the effectiveness of antiproliferative and antioxidant activity of differently processed Ganoderma lucidum ethanol extracts were determined and compared. The content of glucans (total, alpha- and beta-) strongly depended on the extraction time and particle size, but only interaction of these parameters influenced the TPC. Gallic acid, quercetin, trans-cinnamic acid, kaempferol, hesperetin and naringenin were detected in extracts by HPLC-DAD. The most abundant phenols were hesperetin (1.875-3.222 mu g/g) and naringenin (1.235-2.856 mu g/g). The ethanol extracts exhibited noteworthy antioxidant activity, but the significant amount of phenolic compounds was strongly linked to polysaccharides, and hence reduced their antioxidant capacity. The results of the antiproliferative activity in vitro showed that the analyzed extracts were the most effective against HeLa cells. Significant correlations were observed between the antiproliferative effect and the TPC/glucan content of extracts

Raspberry and blackberry pomaces as potential sources of bioactive compounds

Introduction. The concern for obtaining some secondary metabolites with health-beneficial effects has initiated studies on valorization of by-products. In this sense, fruit processing by-products have attracted great interest as sources of bioactive compounds. Materials and methods. Pomaces of rasnberry and blackberry were obtained after juice separation. These byproducts were characterized in terms of total phenolic content (TPC) by Folin-Ciocalteu method and total monomeric anthocyanins content (TAC) by pH differential method. Also, antioxidant activity of pomaces against stable 1,1-dipheny1-2-picrylhydrazyl (DPPH) radicals was evaluated. Results and discussion. Pomace of blackberry was characterized by significantly higher TPC (10.1 mgGAE/g) and TAC (6 mg C3GE/g) compared to raspberry (8.2 and 3.6 mg/g, respectively). DPPH radical scavenging activity was similar, with slightly higher values in pomace of raspberry (11.7 mu molTrolox/g) than in blackberry (10.9 mu molTrolox/g). The total soluble solids was 9.3 degrees Bx in RP sample, significantly lower than in BP sample with value 14.5 degrees Bx. This study indicates that both, raspberry and blackberry pomaces, as wastes of juice production, could be used as a cheap source of bioactive compounds with strong antioxidant activity. Therefore, these pomaces should be considered as a raw material for production of valuable dietary supplements and natural colorants for development of new products with high value added. By-products of fruit processing could be used due to convenience, accessibility and low cost, as suitable way to increase health properties of food. The potential utilization of fruit pomaces could be the enrichment of different products such as bakery products, biscuits, cookies, paste, ice cream, fruit yogurts etc. Additionally, the potential applications of the ethanol used for bioactive compounds extraction in this study must be considered on the basis of the solvent percent choice, liquid-solid ratio, temperature, and time applied. Conclusion. Raspberry and blackberry pomaces, discarded during juice production, represent significant sources of bioactive compounds, such as phenolic antioxidants

Uticaj plodonosnog tela gljive Ganoderma lucidum na antioksidativni kapacitet lozovih rakija

In the Far East countries medicinal fungi Ganoderma lucidum has been traditionally used as an important supplement to different alcoholic beverages, because of its bitter taste and medical effects. In this paper, it was investigated the effect of extraction parameters, extraction time and concentration of fungi Ganoderma lucidum, on the phenolic compounds content as well as antioxidant characteristics of special grape brandies. For determination of samples antioxidant capacity FRAP (Ferric ion Reducing Antioxidant Power), DPPH (2,2-diphenyl-1-picrylhydrazyl) and TEAC (Trolox Equivalent Antioxidant Capacity) methods were used. In this paper we used three different concentration of fungus in the amount of 1, 2.5 and 4% and extraction was carried out for three different time periods: 7, 21 and 60 days. The addition of fungi increased the content of phenolic compounds and antioxidant capacity of all samples. With increasing the concentration of added fungi the phenolic compounds content were higher, but the extraction time must be prolonged in order to complete extraction of phenolic compounds. The highest content of total polyphenols had a sample with 4 % of G. lucidum extracted for 60 days (141.17 mg/L GAE). Antioxidant capacity for a given sample determined by DPPH, FRAP and TEAC methods were 0.492 mM TE, 1.580 FRAP units and 3.987 mM TE, respectively.U zemljama dalekog Istoka medicinska gljiva Ganodrema lucidum se tradicionalno koristi kao važan dodatak raznim alkoholnim pićima zbog svog gorkog ukusa i lekovitog dejstva. U radu smo ispitivali efekat ektrakcionih parametara, vreme ekstrakcije i koncentracije gljive Ganoderma lucidum, na sadržaj fenolnih jedinjenja i antioksidativne karakteristike specijalnih lozovih rakija (lozovača). Za određivanje antioksidativne aktivnosti uzoraka korišćene su metode FRAP (Ferric ion Reducing Antioxidant Power), DPPH (1,1-difenil-2-pikrilhidrazil) i TEAC (Trolox Equivalent Antioxidant Capacity). U radu su korišćene koncentracije gljive od 1, 2.5 i 4 %, koje su estrahovane u različitim vremenskim periodima od 7, 21 i 60 dana. Dodatkom gljive kod svih uzoraka sadržaj fenolnih jedinjenja i antioksidativni kapacitet su se povećavali. Sa povećanjem koncentracije dodate gljive povećava se sadržaj fenolnih jedinjenja, ali vreme ekstrakcije se mora prolongirati, da bi ekstrakcija fenolnih jedinjenja bila kompletna. Najveći sadržaj ukupnih fenolnih jedinjenja imao je uzorak sa 4% G.lucidum ekstrahovane tokom 60 dana (141.17 mg/L GAE), a antioksidativni kapacitet za dati uzorak određivan DPPH, FRAP i TEAC metodoma iznosio je 0.492 mM TE, 1.580 FRAP jedinica i 3.987 mM TE, respektivno

Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac

Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in grapes responsible for well-known health-promoting action of red wine. The effects of the addition of the Prokupac grape on the physicochemical properties and the fermentation kinetics of the grape beer were studied and the results were compared with a control lager beer. The effect of grape addition on the activity of yeast was also studied. Original extract, alcohol content, degree of fermentation, fermentation rate and yeast growth were significantly higher in beers with grapes as a consequence of higher concentration of simple sugars in grapes compared with pure wort. Based on the CIELab chromatic parameters the color of grape beer samples was yellow with certain proportion of redness, while the control beer was purely yellow. The increase in the concentration of grape mash affects the reduction of lightness and yellowness of beers, while the redness of samples was directly proportional with grape quantity. The phenolic content and antioxidant capacity of grape beers was remarkably higher compared to the control beer, which indicates that the grape beer is a better source of natural antioxidants than regular lager beer.Poslednjih godina, tržište specijalnih vrsta piva koja se odlikuju poboljšanom zdravstvenom funkcijom i/ili novim osvežavajućim ukusom se značajno povećalo. Jedna od mogućnosti je i obogaćivanje piva sa bioaktivnim jedinjenjima grožđa koja su odgovorna za dobro poznato blagotvorno dejstvo crvenih vina na zdravlje. U radu je ispitivan uticaj dodatka grožđa sorte Prokupac na fizičkohemijske karakteristike i kinetiku fermentacije specijalnih piva sa dodatkom grožđa, pri čemu su dobijeni rezultati poređeni sa kontrolnim lager pivom. Uticaj dodatka grožđa na aktivnost kvasca je takođe ispitivan. Početni ekstrakt, sadržaj alkohola, stepen prevrelosti, brzina fermentacije i razmnožavanje kvasca je bilo značajno veće kod piva sa dodatkom grožđa, zbog većeg sadržaja prostih šećera u grožđu u poređenju sa čistom sladovinom. Prema CIELab parametrima boje, boja piva sa dodatkom grožđa je bila žuta sa određenim udelom crvene, dok je kontrolno pivo bilo čiste žute boje. Povećanjem udela grožđa boja piva postaje tamnija i sa manjim udelom žute boje, dok je udeo crvene boje direktno proporcionalan sadržaju grožđa. Sadržaj fenolnih jedinjenja i antioksidativni kapacitet piva sa dodatkom grožđa je bio značajno veći u odnosu na kontrolno pivo, što znači da je pivo sa grožđem bolji izvor prirodnih antioksidanasa nego komercijalno lager pivo

Serbian aromatized wine “Bermet”: Electrochemical, chemiluminescent and spectrophotometric determination of antioxidant activity

Serbian aromatized wine “Bermet” from grapes grown on Fruška Gora Mountain has been in production since the 15th century. Ten commercial Bermets produced according to the traditional procedure by different manufacturers, and six prepared within the scope of this study were assessed for antioxidant (AO) activity using electrochemical, chemiluminescent and spectrophotometric AO assays. Direct current polarographic assay based on the decrease of anodic current of [hydrogen(peroxido)(1-)]hydroxidomercury(II) complex formation in alkaline H2O2 solution at potential of mercury oxidation, chemiluminescent H2O2 scavenging assay, as well as commonly used spectrophotometric assays (2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) based Trolox equivalent antioxidant capacity (TEAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP)) were used. Total phenolic content (TPC) was determined by Folin–Ciocalteu assay. The results obtained were correlated using regression analysis, ANOVA and F-test. An integrated approach to AO capacity determination allowed a more comprehensive comparison between samples. The approach is based on the introduction of the relative antioxidant capacity index, calculated by assigning each AO assay equal weight, and by PCA analysis. In addition, the introduction of phenolic antioxidant coefficients, calculated as the ratio between individual AO capacity and TPC, enabled a better understanding of their relation

Zakonski propisi u proizvodnji želiranih proizvoda

Once the new Serbian Regulation on the quality of fruit jams, jellies, marmalades and sweetened chestnut puree (101/2015) was issued, the former Regulation on the quality of fruit, vegetables, mushrooms and pectin preparations (01/79) ceased. Former Regulation was an excellent document, which had to be changed upon the harmonization of laws with European Union (EU). By interpreting the "old" regulations it is obvious that the share of fruit in the gelled product was very high, much higher than under the new regulation. The new Regulations of R. of Serbia recognize a categorization of the following nine products: jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade, domestic marmalade ("domaća marmelada"), sweetened chestnut puree and pekmez. Domestic marmalade and pekmez weren't recognized in the Directive (2001/113/EC), but are result of harmonization of regulations and introduction of novelties that are specific to individual EU members. In terms of specific quality requirements, each of the nine groups is defined separately. The new Regulations (101/2015) define jam as a product containing some smaller portion of fruit (350g/kg), while the extra jam should not contain less than 450 g/kg of a fruit in the final product. It is noticeable that there are some distinctive differences relating the product quality in these two Regulations: jam and extra jam could contain a considerably smaller fruit content in the final product comparing the old regulations; the quality standards for domestic marmalade are the same as were for former marmalade. The quality is higher than quality of the best products of the other groups, such as extra jam. In case of domestic strawberry marmalade and strawberry extra jam, the fruit content of 800g/kg is almost twice times higher than of extra jam (450g/kg).U skladu sa Zakonom o bezbednosti hrane donet je "novi" Pravilnik o kvalitetu voćnih džemova, želea, marmelade, pekmeza i zaslađenog kesten pirea. Danom njegovog stupanja na snagu prestaje da važi "stari" Pravilnik o kvalitetu proizvoda od voća, povrća, pečurki i pektinskih preparata, u delu koji se odnosi na želirane proizvode. Izmene ovih propisa nisu bili rezultat zahteva struke ili potrošača za promenom, već su rezultat državnog opredeljenja za članstvom u Evropskoj uniji. Sadržaj suve materije morao je po "starim" propisima biti min. 65% za džem, odnosno min. 67% za marmeladu, pri čemu min. 6% mora poticati iz voća za džem, odnosno min. 7% za marmeladu. Po "novim" propisima sadržaj suve materije je min. 60%, osim za domaću marmeladu gde je min. 67%. Sadržaj voća se kod svih grupa kreće od 200g/kg do 450 g/kg, osim za domaću marmeladu od 350g/kg do 800g/kg. To jasno ukazuje da je i sadržaj šećera i sadržaj voća u finalnom proizvodu bio značajno viši po "starim" propisima nego po "novim" propisima. Upravo su to bili razlozi da se u "novim" propisima, usklađenim sa Evropskom unijom, uvede jedna nova grupa proizvoda koja će se zvati "domaća marmelada". Razlog za izdvajanje domaće marmelade od ostalih grupa je da se zadrži stari, prepoznatljiv i visok kvalitet proizvoda, a koji se nekada zvao samo marmelada

Stabilnost vitamina C u proizvodima od šipurka (Rosa canina L.) i mogućnost valorizacije ulja iz semenki ploda

The fruits of rose hip (Rosa canina L.) are mainly used for the production of spreads (marmalade) and dried fruits for making tea. In this paper, a certain amount of fruit is dried in the laboratory dehydrator (air temperature of 60 °C for a period of 16 h, then air temperature of 50 °C for a period of 20 h) and on the other side marmalade is made in a traditional way from the remaining amount, with the idea to determine the stability of vitamin C after different heat treatments. Byproduct in the production of marmalade is a large amount of rose hip seeds which is a rich source of oil. The aim of this paper was to determine the content of vitamin C in the products after heat treatment in relation to the content of vitamin C in fresh sample by indirect iodimetry method (iodometry). The content of rose hip seed oil was determined by Soxhlet extraction and also the water activity of all samples. The results showed loses 17.54% (54.06% on a dry basis) of vitamin C during drying in the laboratory dehydrator and in the production of marmalade the loses were 73.68% (81.38% on a dry basis) of the vitamin C in relation to the initial content of the fresh sample. Water activity of the fresh sample was 0.92, of the marmalade was 0.72 and of dried rose hip was 0.60. The oil content in rose hip seeds was 9.2 % on a dry basis.Plodovi šipurka (Rosa canina L.) se najviše koriste za proizvodnju namaza (marmelada), a osušeni za spravljanje čajeva. U ovom radu, određena količina plodova je sušena u laboratorijskom dehidratoru (temperatura vazduha od 60 °C u trajanju od 16 h, potom temperatura vazduha od 50 °C u trajanju od 20 h), a od druge količine je napravljena marmelada na tradicionalan način sa idejom da se utvrdi stabilnost vitamina C nakon različitih načina termičke obrade. Nusprodukt pri proizvodnji marmelade je velika količina semenki šipurka koje su bogat izvor ulja. Cilj ovog rada je da se metodom indirektne jodimetrije (jodometrije) utvrdi sadržaj vitamina C u proizvodima nakon termičke obrade u odnosu na sadržaj vitamina C u svežem uzorku. Takođe, određeni su sadržaj ulja u semenkama šipurka ekstrakcijom po Soxhlet-u kao i aktivnost vode u svim uzorcima. Rezultati su pokazali da se pri sušenju u laboratorijskom dehidratoru gubi 17,54% vitamina C u odnosu na početni sadržaj u svežem uzorku (54,06% računato na suvu materiju), a pri proizvodnji marmelade gubi se 73,68% ovog vitamina u odnosu na početni sadržaj u svežem uzorku (81,38% računato na suvu materiju). Aktivnost vode u svežem uzorku iznosila je 0,92, u marmeladi 0,72, a u osušenom šipurku 0,60. Sadržaj ulja u semenkama šipurka iznosio je 9,2% u odnosu na suvu materiju

The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum

Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this study was to examine the possibility of producing brandy enhanced with this mushroom and to investigate the influence of extraction parameters (time, concentration) on color, total phenolic content, antioxidant capacity, sensory characteristics and the composition and content of triterpenoid acids within the brandy. HPLC-DAD/ESI-ToF-MS analysis was used to identify triterpenoid acids. In brandy samples, 15 triterpenoid acids were determined, with the total content in the range of 2.63-4.06 mg/100 mg. In these samples, the most commonly detected triterpenoid acid was ganoderic acid A. In our study, the total phenolic content of analyzed samples ranged from 34.07 to 118.1 mg/L GAE. The color and sensory characteristics of analyzed brandies were significantly improved in comparison with samples without G. lucidum. The obtained samples represent an interesting new product for market worldwide with improved antioxidant capacity

Promene linearnih i nelinearnih mera nizova RR i QT intervala posle uzimanja piva

BACKGROUND: /Aim. There are only several studies on the acute effect of alcoholic drinks intake on heart rhythm and this phenomenon is still not well understood. We wanted to examine whether linear and nonlinear measures of RR interval and QT interval series could quantify the effect of beer in healthy subjects. Methods. Eighteen young volunteers drank 500 mL of beer (21 g of ethanol). Electrocardiogram (ECG) recordings were taken in supine position: 20 minutes before (relaxation) and 60 minutes after drink intake. The RR interval series and the QT interval series were extracted from ECG and we calculated short-term (α1) and long-term (α2) scaling exponents and sample entropy (SampEn) for both series; low frequency (LF) and high frequency (HF) spectral components from RR interval series and QT variability (QTV). Blood pressure was measured every 10 minutes. Results. It was shown that beer induced changes in variability and correlation properties of these series. Immediate effect of beer intake was detected as a transient increase in the QT variability, heart rate and blood pressure. Delayed effects of beer were shortening of the RR and QT intervals and reduction of the HF spectral component. Beer intake also increased short-term scaling exponent (α1) of the RR time series and long-term scaling exponent (α2) of the QT time series. Conclusion. Our results suggest that acute effects of beer are reduced parasympathetic control of the heart and changed dynamic complexity of the ventricular repolarization.Uvod/Cilj. Akutni efekat uzimanja alkoholnih pića na kardiovaskularne ritmove je fenomen koji još uvek nije dovoljno razjašnjen i u literaturi postoji svega nekoliko radova na tu temu. Cilj rada je bio da se ispita da li se linearnim i nelinearnim merama nizova RR i QT intervala može kvantifikovati akutni efekat male količine piva kod zdravih osoba. Metode. Osamnaest mladih zdravih muškaraca je pilo po 500 mL piva (21 g etanola). Elektrokardiogram (EKG) je beležen u ležećem položaju: 20 minuta pre (u relaksaciji) i 60 minuta neposredno posle uzimanja pića. Iz digitalizovanog zapisa EKG-a izdvojeni su nizovi RR i QT intervala. Iz oba niza smo izračunali kratkodometni (α1) i dugo-dometni skalirajući eksponent (α2), kao i entropiju uzorka (SampEn). Iz nizova RR intervala određene su spektralne komponente niskofrekventnih (LF) i visokofrekventnih (HF) opsega, a iz nizova QT intervala varijabilnost QT intervala (QTV). Krvni pritisak je bio meren svakih 10 minuta. Rezultati. Pokazali smo da pivo menja varijabilnost i korelacione osobine ovih nizova. Neposredni efekat uzimanja piva ogleda se u prolaznim povećanjima QT varijabilnosti, srčane frekvence i krvnog pritiska, a produženi u skraćenju dužine RR i QT intervala i smanjenju spektralne komponente HF. Uzimanje piva je takođe dovelo do porasta kratkodometnog skalirajućeg eksponenta (α1) RR niza i dugodometnog skalirajućeg eksponenta (α2) QT niza. Zaključak. Akutni efekat uzimanja piva je redukovana parasimpatička kontrola srca i izmenjena kompleksnost dinamike ventrikularne repolarizacije