Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for rutin (quercetin-3-rutinoside) determination in selected buckwheat products (whole meal flour, broken seeds, seed hulls, herbs and baked cereal breads). The effect of various thermal procedures on content of rutin was evaluated using calcium as an internal tracker to correct changes in mass and composition of the buckwheat products. These factors are very seldom taken into account. The results show non-significant changes in rutin levels obtained in whole meal flour and broken seed samples after thermal treatment up to 150°C. Higher temperature already caused sudden fall in the observed rutin concentrations. The evaporation of some volatile compounds and degradation products can decrease the mass of the samples and formally increase the content of rutin (35.5 ±4.7 mg per 100 g for whole meal flour and 10.2 ±0.4 mg per100 g for broken seeds at 150°C). Serious decrease of rutin contents at elevated temperatures ( > 150°C) can be explained by its degradation (by breaking off the C-C bond in quercetin-3-rutinoside moiety) and/or evaporation (24.3 ±1.4 mg per 100 g for whole meal flour and 3.06 ±0.3 mg per100 g for broken seeds at 180°C). In case of baked cereal breads the level of rutin changed in dependence on the ratio between buckwheat and corn flour. Longer time leaching and higher temperature implicate higher rutin content in infusions prepared from buckwheat seed hulls and herbs. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License

Chemical composition of buckwheat plant parts and selected buckwheat products

Chemical composition plant parts (roots, stalks, leaves, blossoms) of common buckwheat (Fagopyrum esculentum Moench) and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta) was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3%) and in peels (almost 8%) and the highest moisture (nearly 11%) was discovered in seeds. The lowest amount of crude protein (3.5%) was found in peels, the highest crude protein amount (>13%) in both flours and leaves (23%). The starch content (>50% in dry matter) differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. The lowest amount of histidine was determined in all studied samples, except peels, the highest content of glutamic acid was determined in almost all samples, except peels. Whole-meal flour is very rich source of Ca and Fe. The content of these elements was 1172 mg.kg-1 and 45.9 mg.kg-1, respectively. On the other hand, the highest content of Pb (>1 mg.kg-1) was found in broken seeds. The greatest concentration of rutin was determined in blossoms and leaves (83.6 and 69.9 mg.g-1), respectively. On the other hand, the lowest concentrations of rutin were found in buckwheat products (generally less then 1 mg.g-1, i.e. in wholemeal flour, 702 μg.kg-1, the lowest (almost 10 μg.kg-1) in pasta

My dreams''- glass objects - tradition and innovation

37 stran, 9 stran příloh :barevné ilustrace +1 CD-ROMCílem mé bakalářské práce je vytvoření kolekce užitných předmětů a uměleckých objektů, u kterých se pokouším o spojení různých sklářských technik a postupů. Především se jedná o experiment zatavování skleněných a čedičových vláken do skla. Chtěla bych tak spojit dva materiály, které jsou svými vlastnostmi, vzhledem, ale i využitím v praxi vzájemně odlišné, nicméně velmi zajímavé. Ve své práci se zabývám jak historickým vývojem a technologií výroby, tak možnou inovací a designem. Výsledkem by mělo být jak získání nových praktických a teoretických zkušeností během procesu tvorby, tak i zhotovení finální podoby skleněných objektů určených do interiéru

Content of amino acids and minerals in selected sorts of legumes

The aim of this study was to determine amino acid composition and mineral content in selected legume samples. All analyses were carried out at the laboratory temperature of 21±2 °C in triplicate. Amino acid composition was determined using the automatic amino acid analyzer AAA 400 with post-column derivatization. To assess the nutritional value of protein, index of essential amino acids (EAAI) was calculated. Minerals were determined using the atomic absorption spectrometer AA 30. All results were statistically evaluated. The highest content of Cys, Glu, Asp, Leu, Lys and Arg was determined in seeds of G. max; only the content of Cys and His was lower than 10 g kg-1. The greatest total content of essential amino acids (EAA) was discovered in soybeans, almost 128 g kg-1. The majority (Na, K, Mg, and Ca), trace (Fe, Zn, and Cr) and toxic elements (Pb, Cd) were determined. Legumes were rich in Mg and Ca-mainly G. max and Ph. vulgaris. The content of Mg in was 2.1 g 1000g-1 in soybeans and 1.6 g 1000g-1 in common beans. Also in these two legumes the greatest concentration of toxic Pb was found. Values obtained during the determination of the chemical composition in samples of legumes and buckwheat products can be influenced by many factors, e.g. climatic conditions, location etc. © 2013 Potravinarstvo

The influence of different conditions on the textural properties of meat during grilling

The effect of grilling for 20 minutes on the hardness, cohesiveness and adhesiveness of poultry (breast muscle), pork (chop) and beef (hind leg) was observed. Hardness of chicken meat increased by the 5th minute of grilling with subsequent stagnation to 15th minute of grilling; after this time there was a sharp rise in hardness. By analyzing the cohesiveness of chicken meat, a decrease to the 10th minute of grilling with subsequent rise was found. For pork and beef, hardness and cohesiveness increased to the 20th minute of grilling. Adhesiveness showed upwards trend throughout the grilling time for all three types of meat. The highest weight losses in % (w/w) were exhibited, during grilling, beef (36.5); then, poultry (31.4) and the lowest values were for pork (26.5).Ministry of Education, Youth and Sports of the Czech RepublicMinistry of Education, Youth & Sports - Czech Republic [MSM7088352101

Content of phytic acid in selected sorts of legumes

V práci byl sledován obsah kyseliny fytové (fytátu) ve vybraných druzích luštěnin, sójových bobů (Glycine max), žlutého loupaného hrachu (Pisum sativum) a čočky (Lens esculenta). Zkoumané vzorky byly homogenizovány. Vlhkost vzorků byla stanovena podle Nařízení komise (ES) č. 152/2009 uvedeného v Úředním věstníku Evropské Unie. Vlhkost sójových bobů byla 8,42 %, žlutého loupaného hrachu 11,19 % a čočky 10,07 %. Obsah kyseliny fytové byl stanoven modifikovanou metodou podle Holta jako množství fytátu. Standardní křivka byla proměřena pomocí 0,2mM standardního roztoku fytátu sodného v rozmezí koncentrací 40 až 200 nmol. Obsah fytátu v sójových bobech (G. max) kolísal mezi 1,28 až 1,86 % v sušině a mezi 1,17 až 1,70 g ve 100 g vzorku, ve žlutém loupaném hrachu (P. sativum) v rozmezí od 0,49 do 0,86 % v sušině a od 0,43 do 0,77 g ve 100 g vzorku a u čočky (L. esculenta) v rozmezí 0,45?1,39 % v sušině a 0,40?1,25 g ve 100 g vzorku.The aim of this study was to determine the content of phytic acid (phytate) in soybeans (Glycine max), yellow shelled peas (Pisum sativum) and lentil (Lens esculenta). Dry seeds were grounded to a fine powder. The moisture of samples was determined according to the Official Journal of the European Union (2009). The moisture of the samples was 8.42% in soybeans, 11.19% in yellow shelled peas and 10.07% in lentil. The content of phytic acid was determined by the modified Holt´s method (1955) using the spectrophotometer. Standard curve was measured using the Na phytate standard solution (0.2mM). The phytate content in G. max varied from 1.28 to 1.86% in dry matter and from 1.17 to 1.70 g per 100 g of the sample. The content of phytate in P. sativum ranged from 0.49 to 0.86% and from 0.43 to 0.77 g per 100 g of the sample. The phytate content in L. esculenta varied from 0.45 to 1.39% in dry matter and from 0.40 to 1.25 g per 100 g of the sample. These obtained values could be influenced by many factors, e.g. climatic conditions, location, variety, etc

Chemical composition of buckwheat plant (fagopyrum esculentum) and selected buckwheat products

The aim of this study was to determine chemical composition of buckwheat plant (Fagopyrum esculentum) and products made from its seeds. From the products, peels, groats, flour and wholemeal flour were chosen. Samples were dried and ground to a fine powder. All analyses, except rutin concentration, were determined according to the Commission Regulation no. 152/2009. Rutin concentration was performed by the modified method. Almost in all studied samples, the moisture content was about 6 to 8%. The lowest content of moisture was found in roots, 4.3% and the highest was discovered in both flours, about 12%. From buckwheat products, the lowest amount of crude protein was found in peels, 3.5%. On the other hand, the highest crude protein amount of the buckwheat plant was determined in leaves, 22.7%, and in blossoms, 19.1%. The starch content differs from one sample to another. In buckwheat products, its content was about 60 to 70% in dry matter. From all examined samples, the lowest content of fat was found in peels, 0.6%. The greatest concentration of rutin was determined in blossoms and leaves, 83.6 and 69.9 mg per g, respectively. On the other hand, the lowest concentration of rutin was found in buckwheat products, less than 1 mg per g in dry matter. All obtained values, when compared with literature, can differ. Experiments are influenced by the laboratory temperature, method of analysis, reagents and also by the variety of the buckwheat plant.Ministry of Education, Youth and Sports of the Czech RepublicMinistry of Education, Youth & Sports - Czech Republic; MSMMinistry of Education, Youth & Sports - Czech Republic [70883 52101

The effect of nutrition on the health status of soldiers in missions

The paper deals with the issue of the influence of soldiers' nutrition in foreign missions on the contents of total cholesterol (TCH), triglyceride (TAG), glucose, and alanine aminotranferase (ALT). Combined rations consisting of the preparation of hot meals on a military base and combat rations of foodstuffs that provide soldier's nutrition, in case of impossibility to deliver the hot meals, are an optimal solution. Adverse effect on consumption had psychosocial factors, i.e. eating in a hurry and stress, about the culture of eating it cannot be spoken at all. Air pollutants of chemical contamination and air contamination of the diet had a significant negative impact. The biochemical tests showed that the prolonged duration of the mission led to deterioration of health, especially in dislipidemic disorders. The increase in levels of TCH is particularly evident with the troops in the KFOR mission. The obtained values are characterized as an increased risk of acute cholesterolemia and are also enhanced by the low average age of evaluated group. The growing trend of increase in cholesterolemia is presented as a general phenomenon by foreign and domestic authors