Search

The objective of this study was to determine the influence of housing system on the physical, morphological, and mechanical properties of Japanese quail (Coturnix coturnix japonica) eggs. A total of 240 eggs were collected from Japanese quails kept in two different housing systems: cage housing and aviary housing system (120 eggs from each housing system). Eggs from cage housing system were significantly (P

The aim of this study was to compare physical, morphological and mechanical characteristics of eggs collected from two duck breeds (Pekin duck and Cherry Valley duck). A total sample of 120 eggs (60 eggs of each duck breed) was collected from one-year-old free range raised ducks. The Cherry Valley duck eggs were significantly heavier (94.23 vs. 71.91 g) than Pekin ducks (P

Parsley highlights among other vegetables for high vitamin C content. It also contains minerals, essential oils, pigments, phenolic compounds and show high antioxidant activity. Parsley is cultivated and consumed for its leaves and roots with the two most common types: Petroselinum crispum var. tuberosum and Petroselinum crispum var. crispum (parsley with curly leaves), Petroselinum crispum var. neapolitanum (parsley with napless leaves). The aim of this research was to determine the chemical differences and content of bioactive compounds in 6 parsley cultivars: 'Arat', 'Eagle', 'Halblange', 'Rialto', 'Mooskrause' and 'Petra'. Also, to determine the differences in nutritional composition between different parsley plant parts: leaf, steam and root. The highest vitamin C content in leaves (162.09 mg 100 g-1 FW) was determined in cv. 'Rialto'. Root cultivars of Petroselinum crispum var. tuberosum (cv. 'Halblange') had higher vitamin C content. The highest total phenol content (425.76 mg GAE 100 g-1 FW) was determined in leaves of cv. 'Arat'. All parsley cultivars show high antioxidant capacity due to significant amounts of bioactive compounds such as chlorophylls, carotenoids, phenols, flavonoids, non-flavonoids and vitamin C.

Abstract The main aim of this research was to determine the amount of bioactive compounds and antioxidants, as well as differences in chemical composition between six cabbage cultivars. Also, the amount of pigment compounds and relationship between chromaticity parameters between selected cabbage cultivars was determined. The significant differences (p≤0.0001) of all analyzed chemical parameters were determined. According to the obtained results of pigment composition, white cabbage cultivars contained the higher amounts of total chlorophylls (average 3.15 mg g-1 fresh weight), while red cabbage cultivars contained the higher amounts of anthocyanins (average 696.08 mg kg-1 fresh weight). Red cabbage cultivars contained the higher amounts of biologically active compounds. Average values of total phenols, total flavonoids, non-flavonoids and vitamin C were as follows: 172.45 mg GAE 100 g-1 fresh weight, 88.88 mg GAE 100 g-1 fresh weight, 83.59 mg GAE 100 g-1 fresh weight and 28.49 mg 100 g-1 fresh weight. Higher antioxidant capacity was determined in red cabbage cultivars. On average, in red cabbage cultivars even 3.9 times higher antioxidant capacity was determined compared to the selected white cabbage cultivars.