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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.

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 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.

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 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 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.

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.

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.

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 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 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.

The main objective of this study was to develop approaches for the determination of total antioxidant activity of natural products (bee bread and safflower extracts) using DPPH radical scavenging assay. Considering that analytical procedures and results related to this assay and reported by many authors are significally differed between each other and depend on many factors (the nature of tested extracts, the nature of solvents for extraction, a reaction time of DPPH with a sample, DPPH solvents and concentration, ratio between DPPH and an extract, etc.), the methodology of the evaluation of antioxidant capacity of different origin extracts by DPPH radical scavenging assay was developed. Ascorbic acid (AA) was used as standard antioxidant and the correlation between the percentage of DPPH scavenging and AA concentration was determined at two different initial absorbances of DPPH solution. Average concentration of AA which inhibited 50% of DPPH radicals (IC50) was equal to 156.0 - 171.26 µg.mL-1. The reaction kinetics of DPPH inhibition by bee bread and safflower extracts was described by the curves of the dependence of the total antioxidant activity on time with squared correlation coefficients (R2) in the range of 0.89 - 0.98. The reaction times for these extracts were from 40 to 70 min at the correct ratio of volumes between the tested extracts and a DPPH solution. These studies demonstrated that the extracts obtained from bee bread of 2016 year of pollen collection had significantly higher the total antioxidant activity compared with the extracts of bee bread of pollen collection of 2015 considering the ratio of bee bread and the solvent in the extracts and volume of the extract for the procedure. This fact is explained not only botanical origin bun also the time of the storage of bee bread before the preparation of extracts. There was not found significant differences in the total antioxidant activity of extracts from flowers of safflower sown in fall and in spring. Antioxidant activity of the extracts from leaves of spring sown safflower was higher compared with the total antioxidant activity of the extracts from fall sown plants. Ascorbic acid equivalents of the tested extracts could be ranged as follows: bee bread of 2016 pollen collection >bee bread of 2015 pollen collection >leaves of safflower spring sown >flowers of safflower spring sown >flowers of safflower fall sown >leaves of safflower fall sown.

Solid-state fermenting of cereals by Monascus is interesting strategy to produce cereals with more beneficial components. The objective of this study was to determine selected primary and secondary metabolites in cereals (rice, wheat, barley, sorghum, corn, buckwheat) fermented by Monascus purpreus and subsequently compare amount of these compounds with control sample (cereals without Monascus). In fermented cereals was determined higher protein, fat, reducing sugars, crude fiber and ash content with compare to non-fermented cereals. The antioxidant activity measured by DPPH assay, ABTS assay as well as reducing power assay was also higher in fermented Monascus cereals with the best results in rice (3.09 ±0.02; 62.9 ±2.24; 43.19 ±2.07 mg TEAC per g of dry weight). Sample of fermented rice contained the highest level of total polyphenols (15.31 ±3.62 mg GAE per g of dry weight), total flavonoids (1.65 mg QE per g of dry weight) and total phenolic acids (9.47 ±0.56 mg CAE per g of dry weight). In fermented cereals was also determined higher contact of reducing sugars (highest value in rice 246.97 ±7.96 mg GE per g), proteins (highest value in buckwheat 28.47 ±1.24%), ash (highest value in sorghum 2.74 ±0.08%) and fat (highest value in corn 4.89 ±0.03%) with compare to non-fermented samples. Results of crude fiber content of both - fermented and non-fermented cereals were balanced with similar values. Results of this study shown that Monascus purpureus fermented cereal substrates might be a potential sources of several bioactive compounds in food products.

Chocolate is one of the most consumed delicacies in the world. Nowadays, raw chocolates without vanilla or allergens are getting more attention. The aim of this study was to evaluate and compare the biological activity of different types of chocolate - cold processed chocolate and chocolate made by traditional way. Total content of fat, crude fibre, polyphenols, flavonoids, phenolic acids and metylxantines - theobromine and caffeine was evaluated. The antioxidant activity was determined by a method using DPPH radical, reducing power method and phosphomolybdenum method. Both evaluated chocolates had similar content of fat and crude fibre, but sample of chocolate made by traditional way probably due to the higher content of cocoa mass had almost two times higher content of total polyphenols, flavonoids and phenolic acids as cold processed chocolate. Also the content of theobromine and caffeine was slightly higher in chocolate made by traditional way. This sample had the highest antioxidant activity - 93.68 mg TEAC.g-1 determined by phosphomolybdenum method, while in the sample of chocolate made by cold processed way was measeured value 50.82 mg TEAC.g-1. Similarly, reducing power of chocolate made by traditional way was almost two times higher, but antioxidant activity determined with DPPH method was similar in both samples (3.58 and 3.62 mg TEAC.g-1). The antioxidants and metylxantines in chocolates determine its potential to be a significant source of biologicaly active compounds with favorable effects to human health. It can be concluded in this study, that chocolate produced by conventional production technology can have more health-promoting ingredients reserved, but more extensive researches are still needed.

The aim of study was to determine primary and secondary metabolites in selected varieties of potatoes. Potatoes (Solanum tuberosum L.) are good source of bioactive compounds, mainly phenols as one of the most important components. The chemical composition with reducing sugar, starch, ascorbic acid, total polyphenol and flavonoid content were analyzed in five potato varieties (Agria, Marabel, Red Anna, Picasso, Princess). Values of dry matter content ranged from 20.34 to 23.64%. In terms of tubers storage, its content above 20% is required. The highest level of starch was detected in variety Princess (16.82%). The lowest reducing sugar content was recorded by variety Marabel (0.08%). Similarly, low values reached varieties Princess (0.12%), Agria (0.14) and Red Anna (0.16%). These would be appropriate to use for food processing and for production of fried potato chips or fries. Variety Red Anna reached the highest amount of vitamin C (73.72 mg.kg-1). The lower levels of this vitamin showed tubers of varieties Picasso (35.02 mg.kg-1) and Princess (36.89 mg.kg-1). The antioxidant activity was measured with radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenic assay. Potato varieties contained high levels of total polyphenols (0.474 – 1.550 mg GAE per dry weight) and flavonoids (1.407 – 15.933 μg QE per dry weight). The consumption of potatoes can provide nutritional value along with antioxidant potential that can be helpful for proper functioning of the body physiological systems. Statistical evaluation by the single factor analysis of variance detected high significant impact of variety on the content of all the analytical parameters in evaluated varieties of potato tubers.

Bee bread is product with long history used mainly in folk medicine. Nowadays, bee bread is growing in commercial interest due to its high nutritional properties. The objective of this study was to determine biological activity of ethanolic extract of bee bread obtained from selected region of Ukraine - Poltava oblast, Kirovohrad oblast, Vinnica oblast, Kyiv oblast, Dnepropetrovsk oblast. The antioxidant activity was measured with the radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenum assay. Total polyphenol content was determined with Folin-Ciocalteau reagent and total flavonoid content by aluminium-chloride method. Secondary was also evaluated antimicrobial activity in bee bread samples with disc diffusion method and minimum inhibitory concentrations. Antioxidant activity expressed as mg TEAC per g of dry weight (Trolox equivalent antioxidant capacity) was the highest in bee bread from Poltava oblast in DPPH and also phosphomolybdenum method. Samples of bee bread contained high levels of total polyphenols (12.36 - 18.24 mg GAE - gallic acid equivalent per g of dry weight) and flavonoids (13.56 - 18.24 μg QE - quercetin equivalent per g of dry weight) with the best values of bee bread from Poltava oblast. An elevated level of antioxidant potential in the bee bread determines its biological properties, which conditioned of the biological active substances. The best antibacterial activity of bee bred with disc diffusion method was found against Bacillus thuringiensis CCM 19. The antibacterial activity inhibited by the bee bread extract in the present study indicate that best minimal inhibition concentration was against bacteria Escherichia coli CCM 3988 and Salmonella enterica subs. enterica CCM 3807.

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

The aim of this study was to assess the chemical composition, antioxidant, antimicrobial and antibiofilm activity of the Coriandrum sativum essential oil. Changes in the biofilm profile of Stenotropomonas maltophilia and Bacillus subtilis were studied using MALDI-TOF MS Biotyper on glass and wooden surfaces. The molecular differences of biofilms in different days were observed as well. The major volatile compounds of the coriander essential oil in the present study were β-linalool 66.07%. Coriander essential oil radical scavenging activity was 51.05% of inhibition. Coriander essential oil expressed the strongest antibacterial activity against B. subtilis followed by S. maltophilia and Penicillium expansum. The strongest antibiofilm activity of the coriander essential oil was found against S. maltophilia. A clearly differentiated branch was obtained for early growth variants of S. maltophilia in case of planktonic cells and all experimental groups and time span can be reported for the grouping pattern of B. subtilis preferentially when comparing to the media matrix, but without clear differences among variants. The results indicate that coriander was effective against the tested Penicillium expansum in the vapor phase after 14 days with MID50 367.19 and MID90 445.92 µL/L of air.

The influence of stress factors on the plant can, on the one hand, lead to worse functioning of the plant and loss of its crop, but on the other, it can have a positive effect on the metabolism of compounds with documented biological activity. In this study, the effect of light and drought intensity on photosynthetic activity and physiological status of two barley varieties, as well as the antimicrobial, antioxidant properties and profile of polyphenolic compounds of green barley were analysed. It was shown that under the conditions of water shortage, the KWS Olof variety showed a smaller decrease in CO2 assimilation and transpiration and higher values of these parameters at both light intensities. Only in the KWS Olof variety increased stress as a result of increased light intensity. It has also been shown that both the intensity of radiation and drought-related stress have a significant impact on the profile of polyphenolic compounds from green barley, without a simple relationship between the impact of stress factors on the content of polyphenols. Changes in the profile of polyphenolic compounds augmented the antioxidant and antimicrobial activity of the material. This, in turn, proposes the possibility of reducing the applied doses of herbal material thanks to a greater content of active substances in extracts obtained from the plants used to produce medicinal preparations.

Cereals are good source of biologically active compounds that contribute to reducing the risk of coronary heart disease and also inhibit oxidation in human plasma. The aim of this study was to evaluate of antioxidant potential of four milling fractions of selected cereals grown in the year 2010. Methanol was used to extract the antioxidant compounds from cereals. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary was evaluated of total phenolic and flavonoid content of cereal extracts. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran). Extract from barley had the highest values of antioxidant activity and phenolic content.doi:10.5219/163