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Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity. The objective of this study was to examine technological profile of sweet wort made with unmalted buckwheat adjunct substitute. Wort was prepared in five variants: 5%, 10%, 15%, 20% and 30% of buckwheat adjunct substitute. The results showed that partial replacement of barley malt with buckwheat adjunct in higher amount of 20% and 30% had a negative effect on the saccharification, filtration time and led to decrease of extract content of wort. The colour of the congress wort with higher addition of buckwheat increased, on the contrary, the turbidity decreased. On the other hand, substitute with buckwheat adjunct positively increased total polyphenols, flavonoids and phenolic acids content of examined wort. The highest content of total polyphenols (197.10 mg/g), flavonoids (71.96 mg/g) phenolic acids (46.97 mg/g) was found in samples with 30% buckwheat adjunct. The results demonstrate that the unmalted buckwheat as starchy adjunct in application up to 15% did not negatively affected wort technological profile and can be recommended in the production of the unhopped worth without adjustment of mashing process.

Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evaluate the antioxidant and sensory characteristics of gluten-free bread with varying amounts of chaga mushroom flour (5%, 10%, 15%, 20%). The total contents of polyphenols and flavonoids were measured using a spectrophotometric method. Antioxidant activity was assessed through DPPH and FRAP methods, while textural properties were evaluated using the TPA test. Bread colour was analysed using the CIELab system, and sensory evaluation was performed by a panel of trained consumers. The results showed that gluten-free bread enriched with chaga flour had increased polyphenol and flavonoid content and enhanced antioxidant activity. The highest levels of polyphenols, flavonoids, DPPH, and FRAP activity were found in bread with 20% chaga. The addition of chaga mushroom significantly affected the bread’s hardness, cohesiveness, and chewiness. Specifically, 20% chaga flour had the most pronounced effect on hardness and elasticity, while 15% chaga flour had the greatest impact on chewiness and cohesiveness. The bread’s colour darkened with higher chaga concentrations. The results of sensory evaluation showed a negative correlation between consumer preferences and bread fortified with chaga mushroom flour. The overall consumer acceptability score indicates that only a small addition of mushroom flour (up to 10%) can be used to bake gluten-free bread.

ABSTRACT The problem of precipitation deficits constitutes an issue that is significant on a global, re-gional, and local scale, particularly in the aspect of climate warming. The purpose of this research was to determine the amount, frequency and trends of precipitation deficits in the cultivation of winter wheat in central and eastern Poland, over a period of fifty years (from 1971 to 2020). This study used the values of average monthly air temperatures, as well as monthly total precipitation, decadal precipitation needs of winter wheat within central and eastern Poland. Based on the performed research, both spatial and temporal differences were observed in the scope of the amount and frequency of precipitation deficits in the cultivation of winter wheat. The lowest risk of precipitation deficits was found in May (from 15% to 32%), which is a critical month in the cultivation of this plant in Poland, while the highest risk of precipitation deficits was observed in June (from 22% to 56%), which is an unfavourable phenomenon, because winter wheat is in the so-called grain filling phase since mid-June. It was also found that there is a statistically significant upward trend of the winter wheat’s precipitation needs in April, June, and July. An increase in the inflow of warm and dry air masses from the southern sectors was one of the factors impacting the amount and frequency of precipitation deficits in the cultivation of wheat. The problem of climate warming that has been increasing in recent years, and – as a consequence – an increase in precipitation deficit during the growing season of plants, demonstrate the need for further research in this scope.

Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrusion (50 °C). The purpose of the study was to demonstrate which additive and in what quantity would have a more favorable effect on the nutritional, pro-health and physical quality of pasta. It was found that all pasta samples obtained with cherry pomace had a higher content of fat (10%), ash (3%), fiber (2 times) and polyphenols (22%), together with α tocopherols, than pasta with red potato pulp. Nonetheless, it had a lower water-binding capacity (20%) and higher optimum cooking time. Pasta with cherry pomace was characterized by a good taste and an attractive smell, so this additive should be recommended to obtain products with better nutritional and pro-health value and quality, especially at 30%.

Meat and meat products are among the main products of the human diet, which contain the essential nutrients, biological, macro and microelements that are important for the full functioning of the human body. Due to the significant environmental impact associated with industrial meat production, combined with the ever-growing world population, it is important to investigate the current state and production of the meat industry. The purpose of the study was to determine the volumes and possibilities of production of certain types of meat products in Ukraine, their market share, prospects for production in the future, and the ability to provide food industry enterprises with raw materials for the production of new food products. The work was carried out by analysing scientific, regulatory and technical literature, statistical evaluation of data, and comparing the results obtained with the findings of other scientists. The analysis of the industry indicates the decline of certain areas in animal husbandry, in particular, cattle breeding and the production of meat, meat products from beef and veal; a decrease in the number of farm animals, namely by 23% of bovine cattle, 6.9% of pigs, and 2.4% of poultry. During the analysed period, poultry meat production increased by 17%, while the number of business entities increased by 25 %. At the same time, beef and veal production decreased by 27.8%, while pork production increased by 33%. Based on the results obtained, it is possible to continuously provide processing enterprises with meat raw materials, namely, chicken meat for the production of meat products, and it is also relevant to introduce resource-saving technologies for obtaining a product with less weight loss and waste during processing. The study results can be used by enterprises when planning the release of products to the market, developing new recipes, improving existing production technologies, and understanding trends and volumes of meat and meat products on the Ukrainian market

The aim of this study was to determine the peroxide values, acid numbers, oxidative stability (Rancimat method), antioxidant activity (DPPH method), antimicrobial activity (disc diffusion method), sensory properties (9-point hedonic scale), and fatty acid profiles (FAME) of five edible oils purchased from local Slovakian producers—grape seed oil, flax seed oil, walnut oil, poppy seed oil, and milk thistle seed oil. The peroxide value ranged from 2.27 (milk thistle oil) to 8.51 (flax seed oil) mmol O2/kg. All these values were in accordance with regulations (upper limit of 20 mmol O2/kg). The values of the acid number ranged from 0.11 (walnut oil) to 2.49 (milk thistle oil) mg KOH/g, and were in accordance with regulations as they did not exceed the value of 4 mg KOH/g. The oxidation stability was the lowest in flax seed oil (0.18 h) and the highest in grape seed oil (2.05 h). In milk thistle oil, the highest amounts of oleic and behenic acids, in flax seed oil, the highest amount of α-linolenic acid, and in grape seed oil, the highest amount of linolic acid were determined. Antioxidant activity was the strongest in the sample of grape seed oil—65.53 mg TEAC/L (Trolox equivalent antioxidant capacity). Samples of flax seed oil showed the strongest inhibition of Candida albicans CCM 8186 (4.58 mm) and Bacillus subtilis CCM 2010 (0.31 mm). Poppy seed oil was determined to be the most inhibiting towards Klebsiella pneumoniae CCM 2318 (3.68 mm). Milk thistle oil showed the strongest inhibition of Clostridium perfringens CCM 4435 (6.31 mm). Grape seed oil was the most inhibitory towards Staphylococcus aureus subs. aureus CCM 2461 (5.32 mm). Walnut oil showed the strongest activity towards Yersinia enterocolitica CCM 5671 (6.33 mm). The sensory analysis resulted in the samples of walnut and grape seed oil being awarded the highest scores for smell, taste, and overall acceptability. The tested edible oils are rich in biologically active compounds with antioxidant and antimicrobial activities. Their consumption can have a positive effect on the functioning of the human body and its health. Proper storage conditions are, however, necessary because of the susceptibility of these oils to oxidation.

The main objective of this paper was to determine antioxidant activity in various types of monofloral honey produced in Slovakia and to identify consumer behaviour and awareness of biological activity of honey among urban consumers. Research is based on primary data obtained by conducting analytical research (DPPH and TPC) involving 37 samples of monofloral honey and consumer research (n =1940 Slovak honey consumers living in urban areas). Results showed that the highest antioxidant activity was detected in buckwheat honey and honeydew honey, while the lowest was indicated in acacia honey. Consumer research showed that 57.5% of respondents are aware of antioxidant activity in honey and 12,9% indicated that they are not aware of any biological activity. Urban consumers tend to consume honey few times per month or week. Higher annual consumption is typical for consumers older than 42 years. The most preferred honey is acacia honey followed by honeydew and linden honey. The majority of respondents seeks on the honey label information about honey type, producer and origin while the information about nutrition or additional information (website, social media etc.) are not so important.

This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products.

Bacterial species of Enterobacteriaceae and the antimicrobial resistance of the isolates were detected in Apis mellifera L. bees gut. Gut content was cultivated on Meat peptone and McConkey agars at 30 and 37 °C, then, the isolates were identified with MALDI TOF MS Biotyper. Isolated strains were tested for antibiotic resistance to penicillins, cephalosporins, carbapenems, fluoroquinolones and aminoglycosides. Altogether, 12 species representing Enterobacteriaceae family were isolated. Firmicutes and Candida were represented by Bacillus megaterium and Issatchenkia orientalis . Isolated Enterobacteriaceae species were Enterobacter cloacae, Hafnia alvei, Klebsiella oxytoca, Morganella morganii, Serratia marcescens, Ser. liquefaciens, Raoultella ornithinolytica, R. planticola, R. terrigena, Pantoea ananatis, P. agglomerans, Rahnella aquatilis. Enterobacter cloacae, Hafnia alvei, Klebsiella oxytoca, Morganella morganii, Serratia marcescens, Ser. liquefaciens isolates exhibited the antimicrobial resistance more frequently than Raoultella ornithinolytica, R. planticola, R. terrigena, Pantoea ananatis, P. agglomerans, Rahnella aquatilis. Microflora of gut of bees could serve as a source of resistant microorganisms.

The honey bee, Apis mellifera, is critically important for the pollination of many economically important crops. Continued colony losses have called for a deeper understanding of both symbiotic and pathogenic microbial interactions, particularly as they relate to food storage and the pollination environment. Therefore, the aim of this study was to explore and characterize the bacteria colonizing the alimentary tract of the native honey bees using MALDI TOF MS Biotyper. Content of the intestinal tract was cultured for isolation of Gram-negative, Gram-positive microorganisms and yeasts. Then, the identification of isolates with MALDI-TOF MS Biotyper was done. Results showed that the most abundant genera in bees’ samples were Lactobacillus, Pseudomonas and Serratia. Altogether, 12 genera with 21 bacterial species and one yeast genus with two species were isolated. Bacteria were represented with Acidovorax facilis, Lactobacillus gasseri, L. amylovorus, L. kunkeei, L. fructivorans, Pseudomonas oryzihabitans, Ps. brenneri, Ps. indica, Micrococcus luteus, Serratia fonticola, Ser. marcescens, Ser. ureilytica, Hafnia alvei, Candida magnolia, Bacillus oleronius, B. horneckiae, Issatchenkia orientalis, Pantoea agglomerans, Enterobacter cloacae, Staphylococcus epidermidis, Staph. pasteuri, Shewanella profunda. The results of the study shows that the microflora of the bees gut is heterogenic and depend of locality and resources of environment for bees.

The aim of this study was to determine biological activity of four wild plants: Menyanthes trifoliata L., Centaurium erythraea Rafn., Portulaca oleracea L., and Acorus calamus L. The antioxidant activity was detected by ABTS, reducing power and phosphomolybdenum method, total polyphenol content with Folin – Ciocalteu reagent, flavonoids content by aluminium chloride method and total phenolic acid content by Arnova reagent. The detection of antimicrobial activity was carried out by disc diffusion method against three species of Gram-negative bacteria: Escherichia coli CCM 3988, Salmonella enterica subsp. enterica CCM 3807, Pseudomonas aeruginosa CCM1960 and two Gram-positive bacteria: Bacillus thuringiensis CCM 19, Stapylococcus aureus subsp. aureus CCM 2461. Results showed that wild plants are rich for biologically active substances and can be used more in different kind of industry as a cheap source of these substances. The highest antioxidant activity by ABTS and reducing power method was determined in the sample of Menyanthes trifoliata L. (64.99 mg TEAC – Trolox equivalent antioxidant capacity per g of sample and 69.05 mg TEAG per g) and by phosphomolybdenum method in the sample of Menyanthes trifoliata L. (237.97 mg TEAC per g of sample). In the sample of Menyanthes trifoliata L. was measured the highest content of total polyphenols (27.91 mg GAE – gallic acid equivalent per g of sample), flavonoids (35.69 mg QE – quercetin equivalent per g of sample) and total phenolic acids (22.56 mg CAE – caffeic acid equivalent per g of sample). All samples also showed antimicrobial activity to inhibit selected kind bacteria with the best results in Menyanthes trifoliata L.

Grape pomace is a winery industry residue of skins, seeds and stems of grapes used in agriculture for animal feed and production of food with biological activity. The aim of this study was to evaluate antimicrobial activity of Vitis vinifera L. pomace extract on growth of microscopic fungi and bacteria. The four strains of bacteria (two Gram-positive bacteria Staphylococcus aureus CCM 2461, Bacillus cereus CCM 2010; two Gram-negative bacteria Escherichia coli CCM 3988, Pseudomonas aeruginosa CCM 1959) and four yeasts strains (Candida albicans CCM 8186, Candida glabrata CCM 8270, Candida krusei CCM 8271 and Candida tropicalis CCM 8223) were studies. For detection of antimicrobial activity, the grape pomace extracts of white variety Pálava and red variety Dornfelder were used. Pálava pomace extracts were less efficient against the microorganisms tested and Dornfelder extracts were more active against Gram-positive bacteria and yeasts.

Nowadays, medicinal herbs with an adaptogenic effect to human body start be very popular not only in medicine but also in food industry due to the high amount of bioactive compounds. The aim of this study was to determine antioxidant activity, total polyphenol, flavonoid and phenolic acid content of five plants with adaptogenic affect to human body: Eurycoma longifolia Jack., Lepidium meyenii Walp., Turnera diffusa Wild., Tribulus terrestris L. and Rhodiola rosea L. The antioxidant activity was detected by DPPH and phosphomolybdenum method, total polyphenol content with Folin – Ciocalteu reagent, flavonoids content by aluminium chloride method and total phenolic acid content by Arnova reagent. The highest antioxidant activity by DPPH and phosphomolybdenum method was determined in the sample of Rhodiola rosea L. (6.82 mg TEAC – Trolox equivalent antioxidant capacity per g of sample and 315.37 mg TEAC per g). In this sample was also measured the highest content of total polyphenols (76.64 mg GAE – gallic acid equivalent per g of sample) and phenolic acid (25.10 mg CAE – caffeic acid equivalent per g of sample). Total flavonoid content (20.80 mg QE – quercetin equivalent per g of sample) was the highest in sample of Tribulus terrestris L. Results showed that medicinal herbs with adaptogenic effect are rich for polyphenol compounds with antioxidant activity and can be use more in food industry as functional food additives.

The aim of this study was to determine biological activity of plants with adaptogenic effect: Panax ginseng Mayer., Withania somnifera L., Eleuterococcus senticosus Rupr. et Maxim., Astragallus membranaceus Fisch. and Codonopsis pilosulae Franch. The antioxidant activity was detected by DPPH and phosphomolybdenum method, total polyphenol content with Folin – Ciocalteu reagent, flavonoids content by aluminium chloride method. The detection of antimicrobial activity was carried out by disc diffusion method against three species of Gram-negative bacteria: Escherichia coli CCM 3988, Salmonella enterica subsp. enterica CCM 3807, Yersinia enterocolitica CCM 5671 and two Gram-positive bacteria: Bacillus thuringiensis CCM 19, Stapylococcus aureus subsp. aureus CCM 2461. Results showed that plants with adaptogenic effect are rich for biologically active substances. The highest antioxidant activity by DPPH method was determined in the sample of Eleuterococcus senticosus (3.15 mg TEAC – Trolox equivalent antioxidant capacity per g of sample) and by phosphomolybdenum method in the sample of Codonopsis pilosulae (188.79 mg TEAC per g of sample). In the sample of Panax ginseng was measured the highest content of total polyphenols (8.10 mg GAE – galic acid equivalent per g of sample) and flavonoids (3.41 μg QE – quercetin equivalent per g of sample). All samples also showed strong antimicrobial activity with the best results in Panax ginseng and Withania somnifera in particular for species Yersinia enterocolitica CCM 5671 and Salmonella enterica subsp. enterica CCM 3807. The analyzed species of plant with high value of biological activity can be used more in the future, not only in food, but also in cosmetics and pharmaceutical industries.

The aim of this study was to investigate the microbiological quality of chicken’s thighs meat after application of Thymus serpyllum and Ocimum basilicum essential oils with combination of vacuum packaging and EDTA treatment. The microbiological quality of control samples without vacuum packaging, vacuum packed with and without EDTA treatment, vacuum packed and treated with EDTA and samples treated with the essential oils of basil and breckland thyme were followed for 16 days. Microbiological analyses were conducted with standard microbiological methods. For anaerobic plate count, PCA agar was inoculated and incubated for 2 days at 35°C anaerobically. Pseudomonas spp. count was determined on Pseudomonas Isolation agar after incubation at 48 h at 25°C. For lactic acid bacteria (LAB), MRS agar was inoculated and incubated for 48-78 h at 37°C microaerophilly. For Enterobacteriaceae, VRBG agar was inoculated and incubated at 37°C for 24 h. Anaerobic plate count ranged from 2.89 log CFU/g in all tested group on 0 day to 5.19 log CFU/g on 16 day in control group stored in air. LAB count ranged from 3.01 log CFU/g in all tested group on 0 day to 4.08 log CFU/g on 16 day in control group stored in air. Enterobacteriacea counts were from 1.33 log CFU/g on 0 day to 5.11 on 16 day in control group stored in air. Pseudomonas spp. were found only in control group stored in air on 12 and 16 day. The results of the present study suggest the possibility of application of Thymus serpyllum and Ocimum basilicum essential oils as natural food preservatives and potential sources of antimicrobial ingredients for food industry.

This study was focused on monitoring of antimicrobial activity of selected medicinal plants: Artemisia vulgaris, Geum urbanum, Euphorbia peplus, Rumex hydrolapathum, Portulaca oleracea, Geranium pratense, Polygonum aviculare. The selected medicinal plants were evaluated for antimicrobial activity with disc diffusion method. Ethanolic extracts against 3 Gram-positive (G+) bacteria (Staphylococcus aureus, Enterococcus faecalis, Bacillus subtilis), 3 Gram-negative (G-) bacteria (Salmonella enterica, Pseudomonas aeruginosa, Yersinia enterocolitica) and 3 yeasts (Candida tropicalis, Candida krusei, Candida glabrata, Candida albicans) were used as model microorganisms to determine antimicrobial activity. The Portulaca oleracea extract showed the largest zone of inhibition against Staphylococcus aureus, Pseudomonas aeruginosa and Yersinia enterocolitica. Artemisia vulgaris extract formed the largest zone of inhibition against Bacillus subtilis, Enterococcus faecalis and one yeast Candida krusei. The extract from Geum urbanum and Euphorbia peplus did not create the maximum inhibition zone against any of the microorganisms that were tested.

The aim of this study was to investigate the antioxidant and antimicrobial effect of two selected plants: Tussilago farfara L. and Cetraria islandica L. The antioxidant activity was evaluated by DPPH and phosphomolybdenum method, total polyphenol content with Folin – Ciocalteu reagent, flavonoids content by aluminium chloride method. The detection of antimicrobial activity was carried out by disc diffusion method and evaluation of minimal inhibition concentration against five species of Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonei CCM 1373, Yersinia enterocolitica CCM 5671 and five Gram-positive bacteria: Bacillus thuringiensis CCM 19, Clostridium perfringens CCM 4435, Haemophilus influenzae CCM4456, Listeria monocytogenes CCM 4699, Stapylococcus aureus subsp. aureus CCM 2461. Tussilago farfara showed stronger antioxidant activity (DPPH method – 7.67 mg TEAC – Trolox equivalent antioxidant capacity per g of sample; phosphomolybdenum method – 111.67 mg TEAC per g of sample), total polyphenol (11.92 mg GAE – galic acid equivalent per g of sample) and flavonid content (47.62 μg QE – quercetin equivalent per g of sample) with compare to Centraria islandica. Tussilago farfara also showed the higher antimicrobial activity against Gram-negative bacteria confirmed by both methods – disc diffusion and minimal inhibitory concentration.

The aim of the present study was to evaluate antimicrobial and antioxidant activity of Melissa officinalis L. and Mentha piperita L. from Lamiaceae species (The detection of antimicrobial activity was carried out by disc diffusion method and evaluation of minimal inhibition concentration against five Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonei CCM 1373, Yersinia enterocolitica CCM 5671 and five Gram-positive bacteria: Bacillus thuringiensis CCM 19, Clostridium perfringens CCM 4435, Haemophilus influenzae CCM4456, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461. Antioxidant activity was determined by DPPH radical scavenging and phosphomolybdenum antioxidant methods. The content of polyphenols and flavonoids was measured by colorimetric methods. Both tested plants showed the highest antimicrobial activity against Gram-negative bacteria confirmed by both methods - disc diffusion and minimal inhibitory concentration. Additionally, both tested plants exhibited high antioxidant activity. The highest content of total polyphenol (37.37 mg GAE/g g) was identified in lemon balm, but flavonoids (33.90 µg QE/g) in peppermint.

The aim of this study was to evaluate antimicrobial activity of Lactobacillus kunkeei of bee’s gastrointestinal tract (GUT) against pathogenic bacteria isolated from bees’ gut. Content of the intestinal tract microbiota was cultured for isolation of different group of bacteria. Gut homogenates were plated on de Man, Rogosa and Sharpe agar plates and incubated for 48-72h at 30 °C anaerobically; on McConkey agar and incubated for 24-48h at 37°C aerobically. Then, the identification of isolates with MALDI-TOF MS Biotyper was done. The bacterial strains of Lactobacillus kunkeei, Bacillus cereus, Bacillus megatherium, Bacillus simplex, Bacillus thuringiensis, Delfia acidovorans, Escherichia coli, Enterococcus faecalis, Klebsiella aerogenes, Morganella morganii, Pseudomonas aeruginosa, Serratia marcescens and Sphingomonas parapaucimobilis were isolated from gut content of bees. The disc diffusion method was used for the determination of antimicrobial activities of the Lactobacillus kunkeei supernatant against other isolated bacterial strains of bees’ origin. The best antimicrobial activity of Lactobacillus kunkeei supernatant was found against Klebsiella aerogenes, Morganella morganii, Pseudomonas aeruginosa, Serratia marcescens. Less effective the L. kunkeei supernatant was against Bacillus cereus, Bacillus megatherium, Bacillus simplex, Bacillus thuringiensis. The moderate antibacterial activity was identified against Delfia acidovorans, Escherichia coli, Enterococcus faecalis, Sphingomonas parapaucimobilis.

The aim of the present study was to determine antioxidant profile (antioxidant activity, total polyphenol, phenolic acid, flavonoid and in red varieties also anthocyanin content) in two red grape varieties (Dornfelder, Blaufränkisch) and ten white varieties (Sauvignon Blanc, Welschriesling, Weisser Riesling, Irsai Oliver, Pinot Blanc, Palava, Müller-Thurgau, Grűner Veltliner, Feteasca Regala and Chardonnay) produced in the Small Carpathians wine region of Slovakia in the year 2018. The antioxidant activity tested by DPPH method was the highest in Dornfelder variety: 0.73±0.03 mg TEAC/g fresh matter (TEAC – Trolox equivalent antioxidant activity). The highest content of total polyphenol was detected in Dornfelder and Feteasca Regala (2.36 ±0.07 mg GAE/g and 0.86 ±0.13 mg GAE/g fresh matter; GAE – gallic acid equivalent), respectively. The highest total flavonoid content was found in Dornfelder and Blaufränkisch (1.29 ±0.09 mg QE/g and 0.34 ±0.02 mg QE/g fresh matter; QE – quercetin equivalent) and the highest total phenolic acid content in Dornfelder and Feteasca Regala samples (1.23 ±0.18 mg CAE/g and 0.41±0.05 mg CAE/g fresh matter; CAE – caffeic acid equivalent). The higher level of total anthocyanins was determined in Dornfelder (3.96±0.11 mg/g fresh matter) in comparison with Blaufränkisch. The obtained results confirmed that the grape is a good source of compounds with antioxidant activity.

Wine has long been under the view of researchers to test it for prospective benefits to human health. Many recent studies have claimed how moderate consumption of wine, can be beneficial for us. The aim of this study was to assess antagonistic activity and probiotic potential of the LAB strains, Lactobacillus brevis, Lactobacillus hilgardii and Lactobacillus plantarum, isolated from wine against pathogenic bacteria. The antimicrobial activity was detected with disc diffusion method against five species of Gram-negative bacteria: Escherichia coli CCM 3988, Klebsiella pneumoniae CCM 2318, Salmonella enterica subsp. enterica CCM 3807, Shigella sonei CCM 1373, Yersinia enterocolitica CCM 5671 and five Gram-positive bacteria: Bacillus thuringiensis CCM 19, Enterococcus faecalis CCM 4224, Listeria monocytogenes CCM 4699, Stapylococcus aureus subsp. aureus CCM 2461, Streptococcus pneumonia CCM 4501. These results showed antagonistic activity and probiotic potential of pathogenic bacteria isolated from wine. The cell free supernatants (CFS) from Lactobacillus brevis, Lactobacillus hilgardii and Lactobacillus plantarum inhibited the growth of pathogenic bacteria.

The formation of biofilms is determined by the type of microrganisms, availability of nutrients and the characteristics of substrate. In the present study, we aimed to use matrix-assisted laser desorption ionization time-of-flight mass spectrometry profiling as a methodology to monitor Stenotrophomonas maltophilia biofilm development and evaluate the antibacterial, anti-biofilm and antioxidant activity of Mentha piperita and Pimpinella anisum essential oils against S. maltophilia. Biofilms were grown within polypropylene tubes containing a glass slide and wooden toothpick, and were cultivated 3, 5, 7, 9, 12 or 14 days of inoculation and with essential oils experiment also. Planktonic cells were obtained separately by centrifugation as control. MALDI-TOF experiment were performed, one by collecting biofilms from both the glass slide and the wooden toothpick external surface, and the other by acquiring biofilms from these surfaces after essential oils influence. The molecular results showed that MALDI profiling is able to distinguish between different biofilm stages and also to indicate when the biofilm cells are released at the dispersion stage, which occurred first on glass slide and wooden toothpick. The present study found out that MALDI profiling may emerge as a promising tool for the biofilms formation and control.

Natural colorants are important for plant protection, but they also find an application for use in the food industry, medicine due to their positive effects on the human health. The aim of this study was to determine the content of anthocyanins and carotenoids in selected kind of fruits (blueberries, strawberries, mango) and vegetables (carrot, tomato, eggplant) in fresh material and subsequently after one and two months of storage in freezer (-18 °C). We measured a significant increase of colorants in observed samples. In blueberries, the anthocyanins content increased throughout the storage period and after two months of freezing was 48.05 % higher than in the fresh material. In the case of eggplant and strawberries, the content of anthocyanins decreased below 35 % after one month of storage and after two month, these values little bit increased, but values were lower with compare to fresh material before storage. In carotenoids, we recorded the greatest increase in tomato (105.96 %) and mango (81.27 %) after freezing with compare to fresh material. The obtained results showed that the storage of fruits and vegetables at a low temperature can have a positive impact on the content of anthocyanins and carotenoids. This action can be attributed to cellular disruption due to the freezing process and thus to better colorants extraction. Overall, freezing, as a very popular way of storing fruits and vegetables is appropriate, there is no significant loss of carotenoids and anthocyans content, on the contrary higher usability can occur.

The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.

This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.

The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace.

The aim of this study was to determine antioxidant activity (DPPH and phosphomolybdenum method), polyphenols content (total polyphenols, flavonoids, and phenolic acids), mineral compounds composition (Cu, Zn, Mn, Fe, Cr, Ni, Co, Pb and Cd) and antimicrobial activity (with disc diffusion method) of medicinal herbs traditionally used in the Slovak republic. The tested plants belonged to the Primulaceae, Urticaceae, Grossulariaceae, Rosaceae, Lamiaceae, Asteraceae, Equisetaceae, Tropaeolaceae, and Plantaginaceae families. The highest antioxidant activities were found in samples of Rosa canina L. (DPPH—29.43 ± 0.11 mg TE/g; TE—Trolox equivalent) and Fragaria vesca L. (phosphomolybdenum method—679.56 ± 3.06 mg TE/g), both from the Rosaceae family. Total polyphenols (determined using the Folin–Ciocâlteu-reagent) were most abundant in a sample of Fragaria vesca L.—124.51 ± 5.05 mg GAE/g (GAE—gallic acid equivalent), total flavonoids (determined using the aluminum chloride method)—in a sample of Primula veris L.—48.35 ± 3.77 mg QE/g (QE—quercetin equivalent), and total phenolic acids (determined using Arnova reagent)—in a sample of Thymus serpyllum L.—102.31 ± 2.89 mg CAE/g (CAE—caffeic acid equivalent). Regarding mineral compounds composition, samples of Fragaria vesca L. and Thymus serpyllum L. showed the highest levels of iron. In samples of Calendula officinalis L. and Trapaeolum majus L., the highest amounts of zinc were determined, while copper was the most abundant in samples of Urtica dioica L. and Melissa officinalis L. The amounts of heavy metals were within legally acceptable limits. The extract of Equisetum arvense L. showed the strongest inhibitory activity towards Clostridium perfringens CCM 4991 (6 mm), while the one from Mentha piperita L.—towards Candida glabrata CCM 8270 (4.83 mm) and Candida tropicalis CCM 8223 (4.33 mm).

Flavoured honey is an increasingly popular product among consumers. Enriching honey with other healthy ingredients such as spices, herbs, dried fruits, pollen and propolis is a way to create new innovative products, with benefits for both, beekeepers and consumers. The purpose of the study was to test four types of flavoured honey among young consumers segment in Slovakia: honey with cacao, honey with cinnamon, honey with turmeric and honey with pollen, by using an interdisciplinary approach. The research combined sensory analysis, consumer research and laboratory tests methods aiming to find the consumer interest and acceptability of these products. Based on overall sensory analysis, honey with cacao and cinnamon obtained the best evaluations in terms of aroma, taste and colour, while honey with turmeric obtained the worst. Laboratory tests showed that all four types of flavoured honey have higher antioxidant activity than normal pure honey. Communicating these results to consumers partially influenced their preferences. The results of consumer research indicate that flavoured honey was perceived as innovative and natural product and the majority of respondents would buy it.

This study aimed to evaluate the microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet Sauvignon grapes from Slovakia and R. North Macedonia. There were used two samples of grape berries (one sample from Slovakia and one from Macedonia). Each sample was analyzed in triplicate. The bacteria were cultivated on Plate count agar (PCA), microscopic filamentous fungi were cultivated on Malt extract agar (MEA). MALDI-TOF MS Biotyper mass spectrometry was used for the identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. DPPH method was used to determine of antioxidant activity of grape berries. Phytochemical and antioxidant profiles were evaluated in grape berries samples. Total genomic DNA was extracted from mature grapes by GeneJET Plant Genomic DNA Purification Kit. The number of bacteria was higher in the sample of Macedonian grape (4.13 log CFU.g-1) in comparison to the grape from Slovakia as well as the number of yeasts was also higher in the Macedonian sample (2.57 log CFU.g-1). Antioxidant activity of Slovak grape berries was 0.55 mg TEAC.g-1 and of Macedonian grape, berries was 0.51 mg TEAC.g-1. Total polyphenol content was higher in grape from Slovakia (0.81 mg GAE.g-1) than in grape from Macedonia (0.77 mg GAE.g-1), while total flavonoid content was 0.57 and 0.17 mg QE.g-1 in Slovak grape and Macedonian grape, respectively. Total phenolic acid content was higher in the sample from Macedonia (0.40 mg CAE.g-1) compared to the grape from Slovakia (0.24 mg CAE.g-1). Total anthocyanin content was also higher in Macedonian grape (0.46 mg.g-1) compared to the Slovak sample (0.05 mg.g-1). The total polymorphism for all of the used primers of 87.5% was obtained for the Macedonian sample of Cabernet Sauvignon and 89.4% for the Slovak sample.

Work aimed to investigate the antimicrobial activity of medicinal plants against selected species of food industry pathogens in vitro conditions. The detection of antibacterial properties was examined by the disc diffusion method and the method of the minimum inhibitory concentrations (MIC). The cultivation of microorganisms after the 24 h was performed by disc diffusion method. Petri dishes have grown at 37 °C in which the Mueller - Hinton agar and application it to the sterile paper disc impregnated with the extract. The thickness of the resulting inhibition zone was measured with a ruler after completion of the culture. After the preparation of bacteria and extracts of certain concentrations of a subsequently added to wells microplates we use the method of the minimum inhibitory concentration (MIC) which was conducted out as the second measurement, and we took the readings absorbance spectrophotometer at 570 nm using the Glomax plate spectrophotometer. We found out, that Equisetum arvense demonstrated the largest zones of inhibition to the tested Gram-positive and Gram-negative bacteria. The greatest antimicrobial activity achieved Equisetum arvense, Urtica dioica, and Taraxacum officinale against Salmonella enterica subsp. enterica CCM 3807 and Yersinia enterocolitica CCM 5671. Equisetum arvense and Taraxacum officinale was the most effective against Escherichia coli CCM 2024 and the least effective were Tussilago farfara and Mentha piperita with using the method of minimum inhibitory concentrations.

The aim of the research is the determination of the total antioxidant activity and the content of phenolic compounds of the leaves of 12 species of non-traditional plants, namely, Amelanchier alnifolia (Nutt.) Nutt. ex M. Roem., Aronia mitschurinii A.K. Skvortsov & Maitul., Castanea sativa Mill., Chaenomeles japonica (Thunb.) Lindl., Cornus mas L., Diospyros kaki L., Diospyros lotus L., Diospyros virginiana L., Lycium barbarum L., Lycium сhinense Mill., Pseudocydonia sinensis (Thouin) C.K. Schneid., Ziziphus jujuba Mill. Total phenolic content was evaluated using the Folin-Ciocalteu reagent assay. Antioxidant activity was measured using two different methods (DPPH – 2,2-diphenyl-1-picrylhydrazyl, MRAP – molybdenum reducing antioxidant power). Significant variability was observed in phenolic compounds content and total antioxidant activity. Total polyphenol content ranged from 38.02 (Z. jujuba) to 80.58 (C. sativa) mg GAE.g-1 DM, total flavonoid content from 22.47 (P. sinensis) to 54.61 (L. barbarum) mg QE.g-1 DM and phenolic acids content from 3.51 (A. mitschurinii) to 24.67 (Ch. japonica) mg CAE.g-1 DM. All tested samples exhibited DPPH• radical scavenging activities with values from 6.92 (A. mitschurinii) to 9.0 (C. mas) mg TEAC.g-1 DM. Antioxidant activity by molybdenum reducing antioxidant power method ranged from 109.43 (A. mitschurinii) to 322.95 (C. mas) mg TEAC.g-1 DM. Differences between the species of non-traditional plants were significant in all observed parameters. Obtained results of phytochemical composition demonstrated the possibility of leaves' use of non-traditional plants as sources of valuable bioactive compounds with health-promoting and disease-preventing properties.

Medicinal herbs are used due to their health benefits, a special aroma, taste and are considered as one of the richest sources of bioactive compounds. The present study aimed to determine antioxidant activity (DPPH and phosphomolybdenum method), a total polyphenol (using Folin-Ciocalteu reagent), flavonoid (aluminium chloride method), phenolic acid content (using Arnov reagent), antimicrobial activity (disc diffusion method) and chemical composition (ICP-OES instrument) of medicinal herbs (ginger, comfrey, valerian, chicory, horseradish, and ramsons) grown in Slovak republic. Antioxidant activity by DPPH method ranged from 0.61 (ramsons) to 3.62 (ginger) mg TEAC per g of dry matter (TEAC – Trolox equivalent antioxidant capacity); by phosphomolybdenum method from 66.67 (valerian) to 204.14 (ginger) mg TEAC per g of dry matter. Total polyphenol content ranged from 4.37 (comfrey) to 13.19 (ramsons) GAE per g of dry matter (GAE – gallic acid equivalent); total flavonoid content from 1.07 (chicory) to 47.55 (ramsons) QE per g of dry matter (QE – quercetin equivalent) and total phenolic acid content from 0.99 (horseradish) to 9.77 (ginger) CAE per g of dry matter (CAE – caffeic acid equivalent). In a sample of ginger was detected the highest antimicrobial activity against Bacillus cereus CCM 7934 (5 mm). Among the mineral compounds – in all observed samples were dominated (mg.100g-1) of potassium, phosphor, magnesium, and calcium. The amount of cadmium, chrome, and lead in observed samples was detected only in a trace amount, so our results reveal that the medicinal herbs do not represent in this study a potential health risk regarding the content of toxic elements. The consumption and using of medicinal plants as a part of the food mode of consumers due to health benefits is recommended.

Chokeberry (Aronia Medik.) is a non-traditional fruit plant known as a rich source of biologically active compounds and inhibits the numerous biological activities. We compared the antioxidant activity and phenolic compounds of fruits between widely cultivated Aronia mitschurinii (AM-TCH, from Tchekhov district; AM-D, from Dmitrov district; AM-OZ, from Orekhovo-Zuevsky district of Moscow region, Russia) and introduced North American Aronia species (Aronia arbutifolia (AA-M), A. melanocarpa (AML-M), A. × prunifolia (AP-M), which have not been planted yet in the arboretum of Main Botanical Garden of the Russian Academy of Sciences (Moscow). Studying samples were collected in their secondary distribution range. Ethanolic extracts were determined for antioxidant capacity (antioxidant activity by DPPH and phosphomolybdenum methods, the total content of polyphenols, flavonoids, phenolic acids) and measured spectrophotometrically. As standards were used Trolox (TE) for antioxidant activities, gallic acid (GAE) for polyphenol content, quercetin (QE) for flavonoid content, caffeic acid (CAE) for phenolic acid content. The antioxidant activity by DPPH method in ethanol extracts of investigated plants was from 6.96 (AM-D) to 8.89 (AM-OZ) mg TE.g-1 DW. Reducing the power of investigated extracts exhibited activity from 151.47 (AM-OZ) to 297.8 (AA-M) mg TE.g-1 DW. The content of polyphenol compounds determined from 25.98 (AM-TCH) to 54.39 (AA-M) mg GAE.g-1 DW, phenolic acids content was from 7.76 (AP-M) to 11.87 (AM-D) mg CAE.g-1 DW and the content of flavonoids detected from 8.12 (AM-OZ) to 16.62 (AM-D) mg QE.-1 DW. Obtained data showed a strong correlation between the content of polyphenol compounds and reducing the power of extracts (r = 0.700), between flavonoids and phenolic acids (r = 0.771) and also between phenolic acids and reducing power (r = 0.753) in Aronia ethanol extracts. Fruits of investigated species of Aronia can be propagated as a source of polyphenol compounds with antioxidant activity and obtained results may use for farther pharmacological study.

The plant raw material of Galega officinalis L. (goat’s rue) and Galega orientalis Lam. (fodder galega) investigated in this study. These species are known as fodder crops with high productivity of green mass and as medicine plants. The current study was aimed to evaluate an accumulation in dry raw of selected plants the total content of phenolic acids (TPA) and flavonoids (TFC) as compounds with antioxidant activity (AA) by spectrophotometric method. AA by DPPH-method and phosphomolybdenum method (reducing power (RP)) was measured. Study of ethanolic extracts of G. officinalis showed accumulation of TPA in different organs in range from 3.65 to 15.17 mg.g-1 caffeic acid equivalent (CAE) and TFC from 10.08 to 65.75 mg.g-1 quercetin equivalent (QE), AA by DPPH-method from 6.02 to 8.45 mg.g-1 Trolox equivalent (TE) and RP of extracts by phosphomolybdenum method from 86.56 to 288.15 mg TE.g-1. In extracts of G. orientalis was identified TPA from 3.52 to 18.52 mg CAE.g-1 and TFC from 6.09 to 46.72 mg QE.g-1, antioxidant activity by DPPH-method from 6.80 to 8.48 mg TE.g-1 and antioxidant capacity by phosphomolybdenum method from 52.52 to 188.51 mg TE.g-1. It was established that less concentration of studied compounds found in the stems for both species. It should be noted that the content of phenolic acids in the leaves was decreased and flavonoids in stems increased during vegetation for both species. Content of phenolic acids in the generative organs and flavonoids in the leaves decreased in raw of G. orientalis during vegetation. Pearson’s correlation analysis demonstrated very strong relations between TFC and AA by DPPH, TPA and RP, TFC and RP for G. officinalis extracts. Very strong correlation in the extracts of G. orientalis found between TFC and RP, TPA and RP. Obtained results can be used in the further biochemical and pharmacological study.

This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of Thymus spp. in the East of Ukraine. These plants are known as medicinal and food around the world. All antioxidant parameters were investigated spectrophotometrically: total content of polyphenols (TPC), the total content of phenolic acids (TPAC), the total content of flavonoids (TFC), molybdenum reducing power of extracts (MRP), and antioxidant activity by DPPH method (DPPH). Investigation of ethanolic extracts demonstrated that TPC varied from 57.89 to 123.67 mg/g gallic acid equivalent (GAE) DW for Th. pulegioides, from 61.43 to 168.18 mg GAE/g for Th. serpyllum, and from 47.36 to 115.67 mg GAE/g for Th. vulgaris. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for Th. pulegioides, from 28.58 to 59.62 mg CAE/g for Th. serpyllum, and from 22.95 to 53.82 mg CAE/g for Th. vulgaris. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for Th. pulegioides, from 36.0 to 82.43 mg QE/g for Th. serpyllum, and from 24.59 to 55.41 mg QE/g for Th. vulgaris. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for Th. pulegioides, 96.06 – 219.0 mg TE/g for Th. serpyllum, and 87.56 – 215.43 mg TE/g for Th. vulgaris. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for Th. pulegioides, 8.11 – 9.21 mg TE/g for Th. serpyllum, and 4.97 – 9.53 mg TE/g for Th. vulgaris. It was established that polyphenol accumulation depended on the growth stage and species. For all species was found a strong correlation between TPC and TFC (r=0.938, 0.908, and 0.854). Investigated Thymus spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.

In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed regarding their proximate composition, content of selected biologically active substances, antioxidant activity (AA), volume, and sensory attributes. Increasing the incorporation of CCP led to significantly (p < 0.05) higher concentrations of carbohydrate, ash, energetic value, total polyphenols, phenolic acids and AA, and reduced fat and protein contents (p < 0.05). Moreover, up to 5% addition of CCP positively affected the volume (642.63 ± 7.24 mL) and specific volume (2.83 ± 0.02 cm3/g) of bread loaves, which were significantly (p < 0.05) higher compared to the control (no addition of CCP; 576.99 ± 2.97 mL; 2.55 ± 0.002 cm3/g). The sensory attributes chewiness, crumb springiness, bitterness, and sourness had lower scores (p < 0.05) in bread formulated with 10% CCP compared to the control. Overall, results show that the bread loaves produced with up to 5% CCP addition were considered the preferred formulation among the experimental samples tested, taking into consideration their composition, bioactive content, sensory, and physical properties.

The chemical composition, the antioxidant activity and the organoleptic profile of Bulgarian wines from the hybrid varieties Misket Kaylashki, Rubin, Kaylashki Rubin and Trapezitsa was studied. The properties of the red wines were compared to those of Cabernet Sauvignon wine. The varieties were grown in the region of Pleven, Central Northern Bulgaria. The results had shown that the wine composition was mainly determined by the variety and its peculiarities. Misket Kaylashki white wine had the lowest rate of sugar-free extract and total acidity. From the red wines, Rubin contained the highest sugar-free extract and glycerol, Kaylashki Rubin had the lowest concentration of glycerol and the highest total acidity, Trapezitsa had the lowest sugar-free extract. In the red wines, the rate of total phenolic compounds and anthocyanins was highest in Rubin and the lowest in Trapezitsa. Misket Kaylashki, as a typical muscat wine, had the highest rates of esters. From the red wines Rubin contained the highest rate of total esters and aldehydes and the lowest higher alcohols. According to the ABTS and MRAP methods, Misket Kaylashki had the lowest antioxidant capacity, while from the red samples Rubin was reported to have the highest and Kaylashki Rubin the lowest.

The aim of this study was to determine nutrients content of 4 oilseeds (sunflower, soybean, flaxseed and rapessed) and fatty acid profile of oils obtained from the seeds. Dry matter (DM), crude protein (CP), nitrogen free extract (NFE) and fat content of the seeds were determined by standard laboratory methods and procedures. Significant (P

The aim of the presented study was to determine the nutritional properties (dry matter, total protein, ash, and selected amino acid content), antioxidant properties (antioxidant activity; total polyphenol, flavonoid, and phenolic acid content; total carotenoid, chlorophyll, and anthocyanin), and sensory profile (general appearance, flavor, taste, aftertaste, overall acceptability) of pasta enriched with powdered nettle leaves, elderberry fruit, and carrot in additions of 3%. A control variant without the addition of plant material was prepared for comparison of the results. Two of our samples of pasta (with nettle and carrot) had lower calorific values by approximately 17%. However, the energy value of the pasta was not significantly affected by added substances. Electrical properties (resistance, impedance) were also measured, and resistivity was calculated. We found that impedance and resistivity were influenced by added components in pasta. In the frequency range from 20 kHz to 100 kHz, we were able to use the measured dependencies of the mentioned electrical properties to identify the type of addition to the pasta. Correlations exist between the electrical properties and nutritional properties of enriched pasta samples, and could be used to indetify value-added pasta in processing chain digitalization.

The trial aimed to check the retention of carrot pomace antioxidants in wheat bread, using a variety of colorimetric assays. It was observed that the addition of 15% dried carrot pomace significantly affected dough properties. The enriched bread was acceptable in terms of technological parameters but exhibited strong carrot flavor and orange color. The incorporation of antioxidants from carrot pomace allowed us to increase the antioxidant potential of wheat bread (32% for DPPH and ABTS assays, 3 times for FRAP and 4 times for FOMO). The extent of the changes in contents of individual groups of antioxidants was not always proportional to the applied addition level (increase in polyphenols was almost eight times, flavonoids—nine times, phenolic acids—two times and flavonols—eight times, compared to the control). The study revealed that the antioxidant properties of the pomace are largely preserved during baking, and therefore such a product could be used for the production of breadcrumbs for coating and admixing purposes.

Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.

The aim of the work was to determined the basic morphological and morphometric traits of rugosa rose (Rosa rugosa Thunb.) and antiradical activity of fruit pulp canned in different kind of honeys and in beverages prepared from honey. In experiments there were used 4 genotypes of roses originated from arboretum Mlyňany (Slovakia). The evaluation of 11 morphometric traits of fruit showed that the average weight of the fresh fruit without pedicle reached up 5.14 - 5.46 g, the weight of pedicle was 0.05 - 0.08 g, weight of pulp and seeds 4.80 - 5.13 g, weight of calyx 0.25 - 0.31 g, length and width of fruit (16.10 - 18.13 mm, 21.38 - 22.46 mm), the number of seeds in fruit 48.45 - 71.05, thickness of pulp 2.63 - 2.97 mm. Separated fruit pulp was canned at 40 °C and 80 °C and premixed in robinia honey and honeydew honey. Beverages were prepared by mixture of fruit pulp in honey (15 g) with cold water (150 mL). Antiradical activity was determined by DPPH method in fruit pulp (in methyl alcohol and water extracts), in honeys (black locust honey and honeydew honey) and beverages. There had been confirmed statistically significant differences in morphological traits, especially in colour and shape of fruit. Antiradical activity of fresh fruit pulp in methyl alcohol extract was determined 94.59%, in water extract 89.71%. Antiradical activity of black locust honey was 7.63%, honeydew honey 6.54%. Antiradical activity was determined also adding honeydew honey and black locust honey to fresh pulp of fruit prepared at 80 °C (33.55% and 77.58%). In beverages prepared from fresh pulp, honey and water it was investigated the higher values of antiradical activity in samples with addition of honeydew honey (81.81 - 83.86%) in comparison with robinia honey (75.57 - 79.96%).

The aim of this study was to evaluate antioxidant capacity of Scutellaria baicalensis Georgi from two regions of Ukraine: Kyiv city (M. M. Gryshko National Botanical Garden of NAS of Ukraine (NBG)) and Kherson region (Experimental Facility “Novokakhovska” of Rice Research Institute of Ukrainian Academy of Agrarian Sciences (EFN of RRI)). Observation of plants and biochemical analyses conducted with plants collected in the stage of flowering. In study investigated and compared above-ground part of plants and separated organs: inflorescences, stems, leaves. Measured morphometric parameters (height of plants, length, and width of leaves, length, and diameter of inflorescence, the diameter of the stem) showed that the most variable was the length of inflorescence (12.79%) for NBG sample and diameter of the stem (33.33%) for EFN of RRI sample. Ethanolic extracts were screened for the antioxidant capacity. As standards were used gallic acid for polyphenol content (GAE), quercetin for flavonoids (QE), caffeic acid for phenolic acids (CAE), Trolox for antioxidant capacity (TE). The total content of polyphenol compounds was 42.43 – 86.13 mg GAE.g-1 DW (dry weight) (NBG sample) and 28.06 – 96.76 mg GAE.g-1 DW (EFN of RRI sample). The content of flavonoids was 9.39 – 62.97 mg QE.g-1 DW (NBG sample) and 10.64 – 66.07 mg QE.g-1 DW (EFN of RRI sample). The concentration of phenolic acids was 2.60 – 16.13 mg CA.g-1 DW (NBG sample) and 12.02 – 30.12 CA.g-1 DW (EFN of RRI sample). Antioxidant activity of plant extracts was measured by DPPH assay and reducing power method. The first method indicated an antioxidant ability 8.24 – 8.56 mg TE.g-1 DW (NBG sample) and 7.63 – 8.83 mg TE.g-1 DW (EFN of RRI sample). Reducing power of extracts was 51.48 – 306.09 mg TE.g-1 DW (NBG sample) and 63.33 – 260.24 mg TE.g-1 DW (EFN of RRI sample). Very strong positive correlation identified between total polyphenol content, total flavonoid content and reducing power. Scutellaria baicalensis is a rich source of antioxidants and potential raw of further pharmacological study in Ukraine as well as in other regions for improving and enrichment of relevant production.

The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.

The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.

Honey and all bee products have very good biological and chemical properties. They have been used in medicine for a long time. In our study we evaluated twenty polyfloral honey samples, the first ten were commercial honeys from a selected supermarkets with country of origin indicated "blend of EU and non-EU honeys" and represented imported honey. The second ten honeys were from a local beekeepers (Nitra region) and represented the Slovak origin. The aim of the study were to analyze chemical, microbiological, antioxidant, antimicrobial profile of honey and recommend marketing strategies for honey producers by applying nutrition marketing. From chemical point of view, the study examined mineral profile of honeys, antioxidant properties as antioxidant activity, total polyphenols, flavonoid and phenolic acid content and from microbiological view the study evaluated a total count bacteria, coliform bacteria and microscopic filamentous fungi. Results of minerals showed that the most dominant element in commercial honeys is sodium (30 mg.100g-1) followed by calcium, potassium, magnesium and phosphorus. Iron, arsenic and selenium are present only in trace amounts. In local honeys the most dominant element is potassium (84.181 mg.100g-1) followed by calcium, phosphorus, sulfur and magnesium. The presence of hazardous heavy metals (cadmium, lead and chrome) was not detected in either of the samples. Moreover, antioxidant activity determined by the DPPH method was slightly higher in local polyfloral honeys and vice versa the content of total polyphenol, flavonoid and the phenolic acid content was slightly higher in commercial polyfloral honeys. From the microbiological point of view, the total count of bacteria was found only in commercial polyfloral honeys while local honeys were without detectable microorganisms. The best antimicrobial activity was found against gram-negative bacteria such as Escherichia coli in both concentrations of honeys, and the local honeys reached better antimicrobial activity. All in all, honey has very good biological properties and mineral composition which opens opportunities for beekeepers to apply nutrition marketing and target new segments of consumers, e.g. sportsmen, people in convalescence, consumers following healthier lifestyle or seeking functional food. Moreover, educating consumers from a nutritional point of view will foster daily intake of honey and will increase annual consumption of honey in the future.

The aim of this study was to determine the basic morphological characteristics (weight, length) and antioxidant activity (using DPPH method) of elderberry (Sambucus nigra L.) inflorescences as well as some elderberry-derived food products prepared from fresh (honey, alcoholic extract, tea infusions) and dried inflorescences (syrup). For the study of problematic, it was used 113 wild-growing genotypes of elderberry from 56 locations in Slovakia growing at an altitude of 98.15 - 712.32 m. The weight of fresh inflorescences ranged from 0.45 to 57.59 g (75.65% coefficient of variation value), the total length of inflorescences ranged from 19.0 to 282.0 mm (22.42%), the length of inflorescence´s stems from 9.0 to 197.0 mm (31.51%), a number of petals predominated pentanumerous petals. Variability in primary and secondary branching reported a low to high degree of variability among as well as within the genotypes. Results showed significant differences in the shape of inflorescences and the colour of flowers among each genotype. Antioxidant activity by DPPH method in elderberry inflorescence water extract was between 85.12 and 89.29%. Activation of tea infusions and beverages was ensured using a mechanism Kalyxx based on galvanic effect. In beverages made from 10% diluted honey prepared from fresh inflorescences in the carbohydrate-based extract, anti-radical activity was determined in the range of 16.81 - 24.16%. In an alcoholic extract from fresh inflorescences, anti-radical activity was between 90.99 and 93.16%. In beverages acquired from the syrup of flowers, we identified antioxidant activity ranging from 37.92 (10%) to 62.82% (40%). Results indicated that elderberry inflorescences and elderberry-derived food products can be attractive to consumers and in future can increase the assortments of healthy products.

The aim of this study was to isolate and identify bacteria and yeasts in different grape samples. The samples were collected in September 2017. Used 13 grape samples in this study (9 white and 4 red) were from the local Slovak winemakers. Alibernet, Irsai Oliver, Dornfelder, Blue Frankish, Feteasca regala, Green Veltliner, Pálava, Mūller Thurgau, Rhinriesling, Cabernet Savignon, Pinot Blanc, Savignon Blanc and Welschriesling. Two cultivation media were used for detection of bacteri and yeasts in grape samples. Malt extract agar base (MEA) and Tryptone Soay agar (TSA) were used for the cultivation of bacteria and yeasts. Cultivation was performed by spread plate method. Ethanol/formic acid extraction procedure was used for preparation of samples. MALDI-TOF Mass Spectrometer (Microflex LT/SH) (Bruker Daltonics, Germany) was used for identification of bacteria and yeasts. In total, 8 genera of yeasts, 8 genera of Gram-negative bacteria and 10 of Gram-positive bacteria were identified. Together 333 isolates, yeasts, Gram-negative and Gram-positive bacteria were identified.

Bunium persicum Boiss. seeds have been used for medicinal and nutritional properties such as antioxidant, antihelmetic and antimicrobial activity. The aim of this study was to to tested protective role of cumin extract against abiotic stress by microRNA markers. Secondary also was to evaluate antioxidant activity as well as total polyphenol, flavonoid and phenolic acid content of cumin extract. We observed that cumin DNA itself has not been damaged by sonication teratment. This protective impact indicates that cumin antioxidant properties can efficiently quench free radicals induced by sonication. On the other side, ultrasound-mediated formation of reactive oxygen species did induce the DNA polymorphism of lettuce samples which was detected by miRNAs-based markers. The range of sonication impact was time-dependent. Markers based of miRNA-DNA sequences has proven to be an effective tool. We have confirmed statistically significant differences (p ≤0.01) in miRNAs markers ability to detect the polymorphism due to sonication treatment. The antioxidant activity was determined by a method using DPPH radical and phosphomolybdenum method, total polyphenol content with Folin - Ciocalteu reagent, total flavonoid with aluminium-chloride mehod and total phenolic acid with Arnova reagent. Results showed that cumin is rich for biologically active substances and can be used more in different kind of industry as a cheap source of these substances. Antioxidant activity with DPPH method was 1.18 mg TEAC.g-1 (TEAC - Trolox equivalent antioxidant capacity per g of sample) and by phosphomolybdenum method 45.23 mg TEAC.g-1. Total polyphenol content achieved value 4.22 mg GAE.g-1 (GAE - gallic acid equivalent per g of sample), total flavonoid content value 10.91 mg QE.g-1 (QE - quercetin equivalent per g of sample) and total phenolic acid content value 5.07 mg CAE.g-1 (CAE - caffeic acid equivalent per g of sample).

The significant healing effect of Tilia platyphyllos Scop. and Tilia cordata Mill. flowers are well known. However, the flowers of Tilia tomentosa Moench. are not suitable for harvest due to their toxic effects. To investigate the diverse background of this effect, we applied a functional miRNA-based marker, mannose expression analysis and determined the content of bioactive compounds. Out of nine tested markers, three (miR160, miR167 and miR408) provided reproducible miRNA-based loci and two of them (miR160 and miR398) enabled the acquisition of fingerprinting specific to flower and leaf samples of T. platyphyllos and T. tomentosa. The most pronounced profiling was specific for miR408 marker, the function of which is connected to plant defense and adaptation mechanisms. We confirmed the suitability of microRNA-based markers for polymorphism determination of flowers of selected species of lime-tree. The highest values of antioxidant activity, flavonoids, total polyphenols and phenolic acids content have been reached in silver linden flowers. When comparing the transcription activity of mannose in flowers, more than 30 times higher levels of mannose transcripts for the silver linden flowers was observed.