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In the first part of this text, we define performance-conference as an art form. The concept of performance-conference was examined by Tanya Bruguera. This concept implies that craft can constitute a political attitude. In the introduction, we show that traditional manual labor (through the symbolism of bread, harvest and sourdough) is used and appropriated by right-wing populist discourse in Slovakia. In the second part of this text, we weave a link between Husserlian phenomenology and Sara Ahmed's queer phenomenology to propose a phenomenological analysis of sourdough. The sourdough is interpreted here as a queer bacterial community that reproduces itself. Finally, we arrive at Myra J. Hird's concept of hyper-sex, which describes the reproduction of bacteria. The conclusion shows that the reproduction of bacteria (of sourdough) deconstructs the right-wing discourse of traditional heteronormative reproduction. We choose to describe sourdough as queer in order to protest against the compulsory castration of trans people and other forms of oppression of the queer community in Slovakia and the Czech Republic. In this sense, manual labor (the performance, the cook) here constitutes a foundation for political action -- in reference to the craftivism movement (Betsy Greer, Kundy Crew). [ABSTRACT FROM AUTHOR]

In this paper, I explore Derrida’s concept of exteriorization in relation to texts generated by machine learning. I first discuss Heidegger’s view of machine creation and then present Derrida’s criticism of Heidegger. I explain the concept of iterability, which is the central notion on which Derrida’s criticism is based. The thesis defended in the paper is that Derrida’s account of iterability provides a helpful framework for understanding the phenomenon of machine learning–generated literature. His account of textuality highlights the incalculability and mechanical elements characteristic of all texts, including machine-generated texts. By applying Derrida’s concept to the phenomenon of machine creation, we can deconstruct the distinction between human and non-human creation. As I propose in the conclusion to this paper, this provides a basis on which to consider potential positive uses of machine learning. [ABSTRACT FROM AUTHOR]

The article focuses on the exploration of French philosopher Jacques Derrida's views on literature, emphasizing its relation to deconstruction and its implications for literary theory. Topics discussed include Derrida's critique of traditional conceptions of literariness, the intersection of literature with politics and performativity, and the examination of literary genres and the role of the author in Derrida's thought.

The volume reduction of the gray matter structures in patients with Alzheimer's disease is often accompanied by an asymmetric increase in the number of white matter fibers located close to these structures. The present study aims to investigate the white matter structure changes in the motor basal ganglia in Alzheimer's disease patients compared to healthy controls using diffusion tensor imaging. The amounts of tracts, tract length, tract volume, quantitative anisotropy, and general fractional anisotropy were measured in ten patients with Alzheimer's disease and ten healthy controls. A significant decrease in the number of tracts and general fractional anisotropy was found in patients with Alzheimer's disease compared to controls in the right caudate nucleus, while an increase was found in the left and the right putamen. Further, a significant decrease in the structural volume of the left and the right putamen was observed. An increase in the white matter diffusion tensor imaging parameters in patients with Alzheimer's disease was observed only in the putamen bilaterally. The right caudate showed a decrease in both the diffusion tensor imaging parameters and the volume in Alzheimer's disease patients. The right pallidum showed an increase in the diffusion tensor imaging parameters but a decrease in volume in Alzheimer's disease patients. [ABSTRACT FROM AUTHOR]

The subject of our study involved the treatment of real process wastewater from the production of rayon fiber. During the annual monitoring of the production facility, we performed a mass balance of three problematic sources of process wastewater and analyzed them repeatedly. All three sources showed high values of COD = 0.4–30 g/L, TOC = 0.09–7.1 g/L and the concentration of Zn2+ 0.09–0.5 g/L. At a total volume of 1.84 million m3, this represents a significant pollution source for the Elbe River. At lab-scale, we tested a combination of filtration, microfiltration, and oxidation using the Fenton, electro-assisted Fenton, and the electrochemical oxidation methods, both on the plate and newly developed macroporous BDD electrodes on a ceramic substrate, along with the final adsorption of Zn2+ emissions on the strongly acidic cation exchange resin Lewatit Mono plus S108. It was tested in Na+ and H+ cycles. Using an optimized technological sequence, we have achieved a COD reduction of up to 98%, and a TOC reduction of 85%. During the H+ cycle cation regeneration by sulfuric acid, Zn2+ emissions were converted to zinc sulfate that can be recycled in the spinning bath of the production process. The method was verified at a pilot scale. [Display omitted] [ABSTRACT FROM AUTHOR]

The aim of this study is to present a case report based on the Rorschach protocol of an adolescent patient with anorexia nervosa, demonstrating hypervigilant experiencing and distorted thinking patterns. Based on the psychological characteristics of adolescence and quantitative research on the monitoring of eating disorders with the Rorschach test, the key variables of the applied method and their expected configuration are defined. The case study presents anamnestic data of a seventeen-year-old patient with anorexia nervosa and information about the context of the psychological diagnosis performed. The protocol contains 37 responses collected according to the rules of the Comprehensive System. The scoring is done according to the Comprehe nsive System rules and includes the scales used in previous studies. The scoring system for barriers and penetrations is also newly used. In addition to assessing agreement with the expected configuration of variables (introversion; high PTI, Wsum6, Mp; low H and Hd; high dysphoric experiencing, aggression and S), particular attention is paid to the dynamics of the protocol and the importance of partial variables in the overall protocol picture, focusing on distorted thinking, body theme and aggression. The case study offers insight into the dynamics of hypervigilant and fantasy-distorted experiences of body themes. In addition to the limitations of the idiographic approach to personality, the limitation is the absence of other patient protocols reflecting the disease's development [ABSTRACT FROM AUTHOR]

Effective degradation technologies have been extensively investigated and used to remove azo dyes from wastewater for decades. However, no review dealing with both electrooxidation and chemical reduction of azo dyes from an economic and, therefore, application-relevant perspective has been found in the current literature. A novelty of this review article consists not only in the brief summarization and comparison of both methods but mainly in the evaluation of their economic side. Based on the literature survey of the last 15 years, the costs of treatment approaches published in individual research articles have been summarized, and the missing data have been calculated. A broad spectrum of advanced electrode materials and catalysts have been developed and tested for the treatment, specifically aiming to enhance the degradation performance. An outline of the global prices of electrode materials, reducing agents, and basic chemicals is involved. All additional costs are described in depth in this review. The advantages and disadvantages of respective methods are discussed. It was revealed that effective and cheap treatment approaches can be found even in advanced degradation methods. Based on the collected data, electrooxidation methods offer, on average, 30 times cheaper treatment of aqueous solutions. Concerning chemical reduction, only ZVI provided high removal of azo dyes at prices <100 $ per kg of azo dye. The factors affecting total prices should also be considered. Therefore, the basic diagram of the decision-making process is proposed. In the conclusion, challenges, future perspectives, and critical findings are described. [Display omitted] • Literature on electrooxidation and chemical reduction of azo dye has been collected. • Data with respect to cost estimations have been critically reviewed. • The economics of both degradation methods has been evaluated. • Factors affecting the price of degradation techniques have been considered. • Comparison and future perspectives have been proposed. [ABSTRACT FROM AUTHOR]

This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins significantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively. [ABSTRACT FROM AUTHOR]

• Comparison of BDD electrodes with different micro/macrostructural properties. • Removal of a hardly degradable azo dye with identification of degradation products. • Silicon structuring proved to be beneficial for the degradation of azo dyes. • 3D arrangement of the electrode has a major influence on the dye removal rate. • Economic assessment- achieved energy consumption under 20 kWh per 1 kg of COD. The subject of our study involved the characterization of structurally different boron-doped diamond electrodes and their application for the treatment of model water containing azo dye Direct Red 80 in the presence of chlorides, sulfates, and their combination. The degradation pathway was proposed based on the identification of formed degradation products by a combination of liquid chromatography and high-resolution mass spectrometry (LC-HRMS) and also the determination of adsorbable organically bound halogens (AOX) in chloride-containing samples. The results show that structured silicon contributes to surface enlargement, which increases up to 10.2% and even 34.4% when combined with the structured diamond layer. While the value of electrochemically active surface area for planar electrodes ranges between 6 to 7 cm2, the area of the flow-through electrode is much larger. The highest removal rate was undoubtedly achieved on the flow-through electrode, which also showed the lowest energy consumption, corresponding to 5.9 kWh m−3, in comparison with planar electrodes, where energy consumption was approximately two times higher. Decolorization of model water over 95% was achieved in 60 min on all electrodes. Further experiments on the flow-through electrode showed a more than 90% decrease in COD in 12 h, and electrolysis in the presence of sulfates appeared to be the most economical. As the electrooxidation proceeds, the AOX levels slowly decrease. The percentage of chlorinated carbon dropped after 24 h to 4.2% in the presence of sulfates and 6% without these anions. [Display omitted] [ABSTRACT FROM AUTHOR]

Laforin catalyses glycogen dephosphorylation. Mutations in its gene result in Lafora disease, a fatal progressive myoclonus epilepsy, the hallmark being water‐insoluble, hyperphosphorylated carbohydrate inclusions called Lafora bodies. Human laforin consists of an N‐terminal carbohydrate‐binding module (CBM) from family CBM20 and a C‐terminal dual‐specificity phosphatase domain. Laforin is conserved in all vertebrates, some basal metazoans and a small group of protozoans. The present in silico study defines the evolutionary relationships among the CBM20s of laforin with an emphasis on newly identified laforin orthologues. The study reveals putative laforin orthologues in Trichinella, a parasitic nematode, and identifies two sequence inserts in the CBM20 of laforin from parasitic coccidia. Finally, we identify that the putative laforin orthologues from some protozoa and algae possess more than one CBM20. [ABSTRACT FROM AUTHOR]

Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies. [ABSTRACT FROM AUTHOR]

Pumpkin pomace obtained from cultivar ( Cucurbita moschata Duch) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g−1) and swelling capacity (10.26 cm3 · g−1). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient. [ABSTRACT FROM AUTHOR]

Crackers are a potential material for the addition of cereal germs as a functional ingredient because they are a popular bakery item. The suitability of cereal germs for crackers production was investigated in this study. The effect of cereal germs incorporation to wheat dough (at level 5, 10 and 15%) on the physical properties (specific volume, volume index, width, thickness and spread ratio) and sensory parameters (appearance, firmness, taste, odor and overall acceptability) of cracker were evaluated. It was shown that wheat and corn germ addition to crackers resulted in decreased specific volume from 1.65 cm3.g-1 (control sample) to 1.52 cm3.g-1 (10% corn germs addition) and volume index 3.20 cm (control sample) to 2.57 cm (15% wheat germ), whereas spread ratio increased from 4.71 (fine wheat flour) to 5.06 (15% corn germ). No significant differences were found between the values obtained for width and thickness for crackers supplemented with 5% wheat germ to control sample. Addition of corn germ and wheat germ at level 15% caused decrease volume index of crackers about 13 and 20%. On the other hand enriched crackers of wheat germ and corn germ at level 15% was increment spread ratio by 5 and 7%. Regarding to sensory properties the overall appearance was affected significantly by addition of wheat and corn germ. Higher addition of wheat and corn germ in the crackers adversely affected firmness, taste and odor of final products. In generally, sensory properties of crackers were markedly affected with addition of cereal germs. The most significant differences were observed in appearance of crackers, when the 15% of wheat or corn germs were added (15 and 30% decreasing of this attribute in compare to control sample, respectively). The results of sensory analysis also showed that the crackers incorporated with wheat germs up to 10% level resulted in products with good acceptability. [ABSTRACT FROM AUTHOR]

The CAZy glycoside hydrolase (GH) family GH77 is a monospecific family containing 4-α-glucanotransferases that if from prokaryotes are known as amylomaltases and if from plants including algae are known as disproportionating enzymes (DPE). The family GH77 is a member of the α-amylase clan GH-H. The main difference discriminating a GH77 4-α-glucanotransferase from the main GH13 α-amylase family members is the lack of domain C succeeding the catalytic (β/α) 8 -barrel. Of more than 2400 GH77 members, bacterial amylomaltases clearly dominate with more than 2300 sequences; the rest being approximately equally represented by Archaea and Eucarya . The main goal of the present study was to deliver a detailed bioinformatics study of family GH77 (416 collected sequences) focused on amylomaltases from borreliae (containing unique sequence substitutions in functionally important positions) and plant DPE2 representatives (possessing an insert of ~ 140 residues between catalytic nucleophile and proton donor). The in silico analysis reveals that within the genus of Borrelia a gradual evolutionary transition from typical bacterial Thermus -like amylomaltases may exist to family-GH77 amylomaltase versions that currently possess progressively mutated the most important and otherwise invariantly conserved positions. With regard to plant DPE2, a large group of bacterial amylomaltases represented by the amylomaltase from Escherichia coli with a longer N-terminus was identified as a probable intermediary connection between Thermus -like and DPE2-like (existing also among bacteria) family GH77 members. The presented results concerning both groups, i.e. amylomaltases from borreliae and plant DPE2 representatives (with their bacterial counterpart), may thus indicate the direction for future experimental studies. [ABSTRACT FROM AUTHOR]

Dirofilariosis is considered to be the arthropod vector-borne disease with the fastest spread in Europe. Slovakia belongs to new endemic regions for canine and human infections. This paper reports the fourth human case, where diagnosis was confirmed using computed tomography (CT), histological and molecular examinations – for the first time in this endemic region. The epidemiological history of this case indicated the autochthonous origin, and infection manifested by intense swelling in the periocular region, where a subcutaneous nodule was localized. Microscopic analysis of cross-sections of the surgically removed nodule confirmed the presence of a single male worm of Dirofilaria repens, indicated by the external cuticular ridges, the robust muscle cells and a single male sex organ seen as one tube beside the intestine. Considering that the worm morphology was partially damaged, molecular study was performed using DNA isolated from formalin-fixed and paraffin-embedded tissue sections of the worm. In polymerase chain reactions (PCR) a set of primers specific for D. repens DNA for the CO1-encoding gene amplified the expected 246 bp product using a high concentration of DNA template. Our diagnostic approach, involving molecular techniques, showed that identification of D. repens from excised tissues is possible even when the morphology of the worm and DNA are damaged during tissue processing. It is expected that the spread of this disease will continue due to climatic changes in central Europe. This warrants higher awareness among clinicians, who will initially be approached by patients, and better co-operation with parasitologists in newly endemic countries. [ABSTRACT FROM PUBLISHER]

Abstract: The glycoside hydrolase family 119 (GH119) contains the α-amylase from Bacillus circulans and five other hypothetical proteins. Until now, nothing has been reported on the catalytic residues and catalytic-domain fold of GH119. Based on a detailed in silico analysis involving sequence comparison in combination with BLAST searches and structural modelling, an unambiguous relationship was revealed between the families GH119 and GH57. This includes sharing the catalytic residues, i.e. Glu231 and Asp373 as catalytic nucleophile and proton donor, respectively, in the predicted catalytic (β/α)7-barrel domain of GH119 B. circulans α-amylase. The GH57 and GH119 families may thus define a new CAZy clan. [Copyright &y& Elsevier]

This paper aims to study the decolorization and degradation of textile dye Acid Blue 80 using indirect electrochemical oxidation on active platinum (Pt) and non-active boron doped diamond (BDD) anodes in the presence and formation of chloride ions. Ultraviolet-visible (UV–VIS) spectroscopy helped to monitor the rate of decolorization in relation to the amount of electrolyte, input voltage as well as current density. The effect of pH on the rate of decolorization was also assessed. Following the decolorization of model wastewater, we monitored the subsequent degradation of Acid Blue 80 by repeatedly measuring the values of total organic carbon (TOC), total nitrogen (TN), chemical oxygen demand (COD) and adsorbable organically bound halogens (AOX). Using liquid chromatography-mass spectrometry (LC-MS), we analyzed the reaction mixture and examined the mechanism of Acid Blue 80 decomposition both with the presence and with the exclusion of chloride ions. In the presence of chloride ions, oxidation was also accompanied by substrate chlorination, along with the formation AOX. Their concentration culminated between 6 and 12 h of electro-oxidation, which was then followed by a decrease in AOX values across the entire pH range of 3.0–11.0. After 24 h, Acid Blue 80 was mineralized by 90% at pH = 3.0 on the BDD anode, coupled with a 99% decrease in COD. Under the same conditions, the Pt anode showed a 94% decrease in COD and 64% in TOC. • Degradation rates increase with voltage, current density and electrolyte amounts. • Degradation is slowed in highly acidic and basic media; pH 4–9 is optimal. • Chlorides assist degradation through chlorinated intermediates, which later degrade. [ABSTRACT FROM AUTHOR]

The highly efficient degradation of persistent organic substances by electrochemical advanced oxidation processes (EAOPs), which don't result in the formation of potentially harmful by-products, is crucial for the future of water management. In this study, boron-doped diamond electrodes (BDDE) with three morphologies (planar 2D, microstructured 2D, and macroporous 3D) were employed for the anodic oxidation of diclofenac (DCF) in two working electrolytes (NaCl and Na 2 SO 4). In total, 11 by-products formed during the electrochemical oxidation of DCF were identified via HPLC-HRMS. The identification of degradation products revealed the formation of various active chlorinated species. The utilization of a chlorine-free Na 2 SO 4 electrolyte resulted in the formation of greater number of chlorinated species, while their elimination required a longer period compared to the use of NaCl electrolyte. The formation of by-products was also influenced by the specific type of BDD electrode, which was associated with variations in applied current density. This led to an uneven distribution of dichloro (2D BDDE) and trichloro (3D BDDE) patterns. However, none of the products showed signs of a high level of persistence. The results revealed that the type of electrolyte is the most significant factor affecting the removal efficiency of DCF, while the different electrode morphologies do not lead to differences in the removal rates. The electrode type exerted a notable influence on the removal rates, which was associated with varying applied current densities, exclusively in the case of the Na₂SO₄ electrolyte. Over 99 % removal efficiency for DCF in NaCl, with power consumption of 1.8 kWh m−3 was achieved. [Display omitted] • 2D and 3D BDD electrodes for high-efficient electrochemical oxidation of diclofenac. • 2-fold higher efficiency of DCF elimination when using NaCl compared to Na 2 SO 4. • Nontarget HPLC-HRMS used for evaluation of chlorinated degradation products. • Different BDD electrodes led to the formation of different degradation products. • The NaCl electrolyte performs better despite temporal formation of Cl compounds. [ABSTRACT FROM AUTHOR]

This paper discusses a new method of coding and/or decoding data for wireless transmission, particularly for radio transmitted data, and examines the equipment needed for the actual implementation of the technique. The authors describe in detail the principle of the proposed approach, including possible benefits of its implementation in wireless sensor networks, and compare the given concept with the most widely used Manchester coding method. When implemented, the Time Quanta Bit coding method increases the communication range and shortens the necessary transmission time, which, in the case of battery-operated devices as a typical representative of the wireless sensor node, allows for longer operation time. The described technique can significantly improve the quality of wireless communication in small wireless sensor networks where the communication is based on infrequent small packet transfers; such target applications then include, for example, home and office automation wireless sensor networks, safety systems, street lighting, industrial manufacturing and management, and telemetry. [ABSTRACT FROM AUTHOR]

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors. [ABSTRACT FROM AUTHOR]

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls. [ABSTRACT FROM AUTHOR]

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors. [ABSTRACT FROM AUTHOR]

Dietary fibres from cereals are much more used than dietary fibres from fruits; however, dietary fibres from fruits have better quality. In recent years, for economic and environmental reasons, there has been a growing pressure to recover and exploit food wastes. Grape fibre is used to fortify baked goods, because the fibre can lower blood sugar, cut cholesterol and may even prevent colon cancer. Grape pomace is a functional ingredient in bakery goods to increase total phenolic content and dietary fibre in nourishment. The aim of this study was to determine the chemical composition of commercial fibres, obtained from different Grape sources concerning their chemical properties such as moisture, ash, fat, protein, total dietary fibre. The chemical composition of Grape fibre is known to vary depending on the Grape cultivar, growth climates, and processing conditions. The obliged characteristics of the fibre product are: total dietary fibre content above 50%, moisture lower than 9%, low content of lipids, a low energy value and neutral flavour and taste. Grape pomace represents a rich source of various high-value products such as ethanol, tartrates and malates, citric acid, Grape seed oil, hydrocolloids and dietary fibre. Used commercial Grape fibres have as a main characteristic, the high content of total dietary fibre. Amount of total dietary fibre depends on the variety of Grapes. Total dietary fibre content (TDF) in our samples of Grape fibre varied from 56.8% to 83.6%. There were also determined low contents of moisture (below 9%). In the samples of Grape fibre were determined higher amount of protein (8.6 – 10.8%), mineral (1.3 – 3.8%) and fat (2.8 – 8.6%). This fact opens the possibility of using both initial by-products as ingredients in the food industry, due to the effects associated with the high total dietary fibre content. [ABSTRACT FROM AUTHOR]

Onion, leek and garlic as onion family are a great source of freely available health-promoting and chemoprotective compounds (polyphenols, flavonoids, fructooligosaccharides, thiosulfinates and other sulfur compounds, vitamins). Chemoprotective compounds belong between natural components. Onion, garlic and leek have high nutritional value. They are an important component of our human diet and we used them as a preventive factor for many diseases of civilization (cancer, coronary heart diseases, and atherosclerosis). In this work we watched and evaluated content of total polyphenols and antioxidant activity in onion, garlic and leek. Samples of plant material (onion, garlic and leek) we collected at the stage of full maturity in the area of Pružina. Pružina is area without negative influences and emission sources. Samples of fresh onion, garlic and leek were homogenized and were prepared an extract: 25 g cut onion, garlic and leek extracted by 50 ml 80% ethanol accourding sixteen hours. These extracts were used for analyses. The content of the total polyphenols was determined by using the Folin-Ciocalteu reagent (FCR). Antioxidant activity was measured by using a compound DPPH˙ (2.2-diphenyl-1-picrylhydrazyl). In the present experiment it was detected, that total polyphenols content in samples ranges from 210.67 mg/kg (leek) - 429.58 mg/kg (onion). Statistically significant highest value of total polyphenols was recorded in onion (389.64 to 429.58 mg/kg). Statistically significant the lowest content of total polyphenols was recorded in leek (210.67 - 254.80 mg/kg). Another indicator that has been evaluated and compared was the antioxidant activity of onion, garlic and leek. Statistically significant highest value of antioxidant activity was recorded in onion (20.22 - 25.76%). Statistically significant the lowest value of antioxidant activity was recorded in garlic (4.05 - 5.07%). Based on the measured values of AOA in onion, garlic and leek samples can be classified as follows: onion (20.22 - 25.76%) > leek (8.55 - 12.92%) > garlic (4.05 - 5.07%). [ABSTRACT FROM AUTHOR]