Book of Abstracts

Revised Edition

Istanbul, Turkey
May 07-10, 2013

v
Book of Abstracts of the EuroFoodChem XVII:

Publisher : Hacettepe University, Food Engineering Department

ISBN : 978-605-63935-0-1
Edited by : Hamit KÖKSEL
Editorial Assistant : Yelda ZENCİR
Printing Layout : Tolga KOÇ
Composition : ARBER Professional Congress Services

Submission and evaluation process was handled by ARBER Congress Management System

The organizers do not have any legal liability for to contents of the abstracts.

vi
ENDORSED BY

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ix
 COMMITTEES

Honorary Committee

Dr Mehmet Mehdi EKER

Minister, Ministry of Food, Agriculture and Livestock
Dr A. Murat TUNCER
Rector, Hacettepe University

Organising Committee

Chair

Dr Hamit KÖKSEL
(National Delegate, EuCheMS Food Chem. Div.) Hacettepe University, Turkey

Members

Dr Arzu BAŞMAN
Hacettepe University, Turkey
Dr Roger FENWICK (Former President, EuCheMS Food Chem. Div.)
Institute of Food Research,UK
Dr Michael MURKOVIC (Secretary, EuCheMS Food Chem. Div.)
Graz University of Technology, Austria
Dr Livia Simon SARKADI (President EuCheMS, Food Chem. Div.)
Corvinus University of Budapest, Hungary
Dr Ümran UYGUN
Hacettepe University, Turkey
Scientific Committee

Dr Cesarettin ALAŞALVAR, Turkey Dr Muammer KAPLAN, Turkey

Dr Susan ARNTFIELD, Canada Dr Mükerrem KAYA, Turkey
Dr Nevzat ARTIK, Turkey Dr Amos NUSSINOVITCH, Israel
Dr H. Tanju BESLER, Turkey Dr Semih ÖTLEŞ, Turkey
Dr Dilek BOYACIOĞLU, Turkey Dr Nihat PAKDİL, Turkey
Dr Srinivasan DAMODARAN, USA Dr Mariusz PISKULA, Poland
Dr İrfan EROL, Turkey Dr Roland E. POMS, Austria
Dr Vincenzo FOGLIANO, Italy Dr Bert POPPING, Germany
Dr Juana FRIAS, Spain Dr Livia Simon SARKADI, Hungary
Dr Fahrettin GÖĞÜŞ, Turkey Dr Fereidoon SHAHIDI, Canada
Dr Vural GÖKMEN, Turkey Dr Carmen SOCACIU, Romania
Dr Thomas GUDE, Switzerland Dr Hans STEINHART, Germany
Dr Gürbüz GÜNEŞ, Turkey Dr Berrin ŞENÖZ, Turkey
Dr Mehmet HAYTA, Turkey Dr Rimantas VENSKUTONIS, Lithuania
Dr Thomas HENLE, Germany Dr Angelo VISCONTI, Italy

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 TABLE OF CONTENTS

THE GOOD, THE BAD AND THE UGLY: GLYCATION COMPOUNDS IN FOODS
Thomas Henle.................................................................................................................... 5
BIOPHYSICS OF ICE-STRUCTURING PROTEINS AND PEPTIDES
Srinivasan Damodaran....................................................................................................... 9
FOOD SAFETY vs. HEALTHY DIET
Elke Anklam ....................................................................................................................... 10
EVALUATING SAFETY RISKS IN THERMAL PROCESSING OF FOODS – LINK
BETWEEN CHEMISTRY AND ENGINEERING
Vural Gökmen .................................................................................................................... 11
Maillard Reaction & Process Contaminants I
FOOD PROCESS CONTAMINANTS: INDUSTRY PERSPECTIVES AND UPDATE
ON MITIGATION
Richard Stadler .................................................................................................................. 15
FLUORALYS, A RAPID AND SIMPLE FLUORESCENCE TOOL TO ASSESS THE
IMPACT OF PROCESSING ON FINAL FOOD QUALITY NON DESTRUCTIVELY.
Alienor Liogier de Seyreis, Jad Rizkallah, Abdelhaq Acharid, Sebastien
Guerrault, Inès Birlouez-Aragon ......................................................................................... 16
MECHANISMS INVOLVED IN THE MITIGATION OF ACRYLAMIDE
FORMATION BY PYRIDOXAMINE
Francisco J. Morales, Gema Arribas-Lorenzo, Mercedes Pintado-Sierra ......................... 17
FERMENTATION AS A MITIGATION STRATEGY FOR ACRYLAMIDE AND
HYDROXYMETHYL FURFURAL IN INSTANT COFFEE
H. Gül Akıllıoğlu, Vural Gökmen .......................................................................................... 18
MONITORING THE FORMATION OF 3-MCPD ESTERS DURING REFINING OF
PALM OIL
Muhamad Roddy Ramli, Siew Wai Lin, Ainie Kuntom, Nuzul Amri Ibrahim,
Raznim Arni Abdul Razak................................................................................................... 19
Functional Foods I
NUTS: ANTIOXIDANT, BIOACTIVES AND HEALTH BENEFITS
Cesarettin Alasalvar ........................................................................................................... 23
CURRENT CUPRAC METHODS OF ANTIOXIDANT CHARACTERIZATION IN
FOODSTUFFS
Reşat Apak, Mustafa Özyürek, Kubilay Güçlü, Burcu Bektaşoğlu,
S. Esin Çelik ....................................................................................................................... 24
ENZYMATIC DEGRADATION BEHAVIOUR OF ALIPHATIC GLUCOSINOLATES
IN ECOTYPES OF THE MODEL PLANT Arabidopsis thaliana
Franziska S. Hanschen, Rita Zrenner, Markus Pfitzmann, Sascha Rohn,
Hartmut Stützel, Monika Schreiner .................................................................................... 25
APPROACH FOR A COMBINED APPLICATION OF MEMBRANE DISTILLATION-
OSMOTIC DISTILLATION CONCEPT FOR ATHERMAL CONCENTRATION OF
FRUIT JUICES
Pelin Onsekizoglu ............................................................................................................... 26

ENHANCING FUNCTIONAL PROPERTIES OF FLAVONOIDS

Inwook Choi, Sang Keun Ha, Ho-Young Park.................................................................... 27
SAFE Consortium Special Session on Food Safety
SAFE CONSORTIUM VISION ON FOOD SAFETY IN EUROPE: STATE OF THE
ART, NEW CHALLENGES AND PERSPECTIVES
Begoña Pérez Villarreal ..................................................................................................... 31
DEVELOPMENT OF A GENERIC FRAMEWORK FOR THE PRIORITIZATION OF
FOOD AND FEED SAFETY HAZARDS
Marc Muehlemann ............................................................................................................ 32
CURRENT ASSESSMENT OF MARINE TOXINS IN SEAFOOD: CHALLENGES TO
IMPROVE FOOD SAFETY OF REGULATED AND NON-REGULATED TOXINS.
P. de la Iglesia, M. Fernández, M. Campàs, C. Guallar , J. Diogène ............................... 33
TOOLS FOR THE TOXIC ASSESSMENT OF ENVIRONMENTAL CONTAMINANTS
IN FISH
A. Barranco, S. Rainieri, J. Sanz, C. Camara, A. Marques, T. Langerholc ........................ 34
PERSISTENT ORGANIC POLLUTANTS (POPS). RESULTS OF A EIGHT YEAR
STUDY OF MONITORING PCBS IN SHELLFISH FROM COASTAL AREAS OF
CATALONIA.
M. Castellari, P. De La Iglesia, D. Furones, J. Diogène, J.A.
García-Regueiro ................................................................................................................ 35
BIOGENIC AMINES IN FOOD AND PSEUDO-ALLERGIC ADVERSE REACTION:
STATE OF THE ART AND PERSPECTIVES
J.D. Coïsson, F. Travaglia, M. Arlorio ............................................................................. 36
Food Safety I
NANOMATERIALS: CHALLENGES FOR RISK ASSESSMENT AND DETECTION
Elke ANKLAM .................................................................................................................... 41
DEVELOPMENT AND VALIDATION OF HUMAN HEPG2 CELL SYSTEM AS AN
ANIMAL ALTERNATIVE ASSAY TO CHARACTERIZE HUMAN DIETARY
COMPONENTS
Firouz DARROUDI ............................................................................................................ 42
COMPLACENCY, INCOMPETENCE AND CRIMINALITY; 3 BUSINESS THREATS
Anton J. Alldrick................................................................................................................. 43
FOOD SAFETY SYSTEM IN TURKEY
Neslihan ALPER ................................................................................................................ 44
Mycotoxins I
CRITICAL EVALUATION OF LC-MS-BASED METHODS FOR MULTY-
MYCOTOXIN DETERMINATION IN MAIZE
A. Visconti,A. De Girolamo, M. Solfrizzo, V.M.T. Lattanzio, J. Stroka,
A. Alldrick, H.P. van Egmond ............................................................................................ 49
DETERMINATION OF Fusarium MYCOTOXINS IN WHEAT, MAIZE AND ANIMAL
FEED WITH AUTOMATED CLEAN-UP COUPLED TO HIGH RESOLUTION MASS
SPECTROMETRY
Ebru Ates and Michal Godula ............................................................................................ 50
FREE, HIDDEN AND BOUND FUMONISINS: ANALYTICAL STRATEGIES AND
THE OCCURRENCE IN FOODSTUFFS
Alexandra Malachova, Elisabeth Varga, Rudolf Krska and Franz Berthiller .................... 51
MONITORING THE FATE OF AFLATOXINS DURING PROCESSING OF APRICOT
KERNELS AND ALMONDS
Solfrizzo M., Zivoli R., Perrone G., Epifani F., Visconti A. ............................................... 52
MYCOTOXINS AND TOXIGENIC FUNGI IN GRAPE AND RAISIN IN TURKEY: A
3-YEAR STUDY
H. Imge Oktay Basegmez, Hayrettin Ozer, Ceyda P. Kodolbas ......................................... 53
Novel Foods
SHORT TERM SEED GERMINATION; A NOVEL TECHNOLOGY INNOVATION
OF FOOD ADDITIVE YASOR
András Salgó, Monika Berceli, Szilveszter Gergely, Andrea Jednákovits,
Jenő Szilbereky ................................................................................................................... 57
NANAROMA - NANOENCAPSULATION OF THE Pterosportum tridentatum
AROMATIC PLANT EXTRACTS: A FOOD SYSTEM VALORIZATION
Sandra Santos, Manuela E. Pintado, Aida Moreira da Silva .............................................. 58
FABRICATION OF MACROCAPSULES COMPOSED OF CA-ALGINATE SHELL
AND OIL CORE BY ELECTRO-COEXTRUSION
Natthiya Phawaphuthanon, Donghwa Chung .................................................................... 59
NOVEL CEREAL FIBRE DRINK AS A TOOL FOR CIVILISATION DISEASE
PREVENTION
Lucia Mikušová, Zuzana Ciesarová, Andrea Holubková, Ernest Šturdík ........................... 60
PHYSICAL AND CHEMICAL PROPERTIES OF A TRADITIONAL SOUR CREAM
PRODUCT RICH IN CALCIUM AND PROTEIN AND LACTOSE FREE
Latifeh Ahmadi, Faiqua Khalid .......................................................................................... 61
Functional Foods and Ingredients
BIO-GUIDED ISOLATION OF COMPOUNDS WITH ANTI-HIV AND/OR
ANTIOXIDANT PROPERTIES FROM THREE SAMPLES OF BRAZILIAN
PROPOLIS
Fernandes-Silva C C, Salatino A, Negri, G, Motta, L B, Salatino, M L F .......................... 65
ANTIOXIDANT STATUS OF LIVER IN HYPERLIPIDEMIC RATS FED WITH
BUCKWHEAT LEAF AND FLOWER ENRICHED FOOD
Milić Nataša, Kojić Danijela, Nedeljković Nataša, Purać Jelena, Djurendić-
Brenesel Maja, Pilija Vladimir, Popović Tamara, Arsić Aleksandra,
Abenavoli Ludovico ............................................................................................................ 66
CONSUMER AWARENESS AND PERCEPTIONS OF OAT-BASED FUNCTIONAL
FOOD PRODUCTS: A CASE STUDY FROM ROMANIA
Alexandra Jurcoane, Denisa E. Duta, Petru Niculita ......................................................... 67
EXPLORING THE NUTRACEUTICAL POTENTIAL OF FLOWERS FOR
PROSPECTIVE FOOD INDUSTRY APPLICATIONS
Rajeev Bhat ........................................................................................................................ 68
REGENERATION BEHAVIOR OF BIOACTIVE COMPOUNDS BOUND TO
INSOLUBLE FOOD MATRICES
Ecem Evrim Çelik, Vural Gökmen ...................................................................................... 69

HYDROXYTYROSOL, A KEY PHENOLIC COMPOUND IN OLIVE OIL, MAY

MODULATE AGEING PROCESS BY INDUCTION OF NRF2-DEPENDENT GENE
EXPRESSION
Banu Bayram, Beraat Özçelik, Jan Frank, Gerald Rimbach .............................................. 70
ISOLATION OF FLAVONE- C-GLYCOSIDES AS POTENTIAL FUNCTIONAL
INGREDIENTS FROM THE EGYPTIAN LUPIN SEEDS
Mohamed Elbandy, Jung-Rae Rho ..................................................................................... 71
PROTEIN EXTRACTS FROM TURKISH HAZELNUT MEAL: BIOACTIVE,
FUNCTIONAL AND EDIBLE FILM MAKING PROPERTIES
Levent Yurdaer Aydemir, Melis Kartal, Yusuf Baran, Ahmet Yemenicioglu ...................... 72
Food Processing and Technology
THE EFFECT OF XANTHAN GUM USING ON IMPROVING TEXTURE AND
RHEOLOGICAL PROPERTIES OF IRANIAN LOW FAT WHITE CHESSE
Esmaeil Ghanbari Shendi, Asgar khosroshahi Asl, Ali Mortazavi ..................................... 77
CHARACTERISTICS OF SET-STYLE YOGHURT MANUFACTURED FROM
TRANSGLUTAMINASE TREATED MILK
F.H.R. Abd-Rabo, S. M. El-Dieb, A.M. Abd-El-Fattah and S.S. Sakr ................................. 78
EFFECT OF HIGH TEMPERATURE DRYING ON GLUTEN-FREE PASTA
PROPERTIES
Jana Mäschle, Regine Schoenlechner ................................................................................ 79
PHYSICO-CHEMICAL PROPERTIES EXPLAINING HEDONIC RESPONSE TO
BLACK CURRANT PRESS RESIDUE BASED SNACKS PRODUCED BY
EXTRUSION COOKING
Leenamaija Mäkilä, Oskar Laaksonen, Heikki Kallio,Marjatta Vahvaselkä,
Olavi Myllymäki, Ilkka Lehtomäki, Simo Laakso, Gerhard Jahreis,
Jose Martin Ramos Diaz, Kirsi Jouppila, Baoru Yang ....................................................... 80
EFFECT OF POST-FRYING VACUUM DRAINAGE ON THE STABILITY OF PALM
OLEIN DURING INTERMITTENT FRYING OF POTATO CHIPS
Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan, Michael Gordon ............................... 81
DEVELOPING NEW SPREADABLE HALAWA (SESAME SWEET)
Mahmoud Abu-Ghoush, Mutlag Al-Otaibi, Abdulaziz Al-Shathri....................................... 82
EVALUATION OF TURKISH WHEAT CULTIVARS IN TERMS OF BAKLAVA
QUALITY
Oğuz Acar, Turgay Şanal, Hamit Köksel ........................................................................... 83
EFFECTS OF SOME ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES AND
BREAD QUALITY
Aslıhan Ünüvar, Hamit Köksel ........................................................................................... 84
Food Chemistry and Safety
AN APPROACH COMBINING PHYSICO-CHEMICAL ANALYSES AND BIOASSAY
FOR RISK ASSESSMENT OF MULTI-CONTAMINANTS IN VEGETABLES
GROWN UNDER DIFFERENT FARMING SYSTEMS
Sameeh A. Mansour ........................................................................................................... 87
DO STRUCTURAL AND MORPHOLOGICAL CHANGES OF NON-THERMAL
OXYGEN PLASMA-MODIFIED KALE (B. oleracea convar. sabellica) INFLUENCE
ITS ANTIOXIDANT POTENTIAL?
Franziska Grzegorzewski , Michaela Fiol , Lothar W. Kroh , Sascha Rohn ...................... 88
THE SENSORY DRIVERS OF WINE QUALITY AND THE SENSOACTIVE
CHEMICALS BEHIND IT: A SENSOMETABOLOMIC APPROACH
María-Pilar Sáenz-Navajas, José-Miguel Avizcuri-Inac, Jordi Ballestera,
Purificación Fernández-Zurbano, Vicente Ferreira, Dominique Peyrona,
Dominique Valentin ........................................................................................................... 89
BEE POLLEN FLAVONOID/PHENOLIC CARACTERIZATION IN DIFFERENT
FLOWERING PERIODS
Marisa Monsanto, Ofélia Anjos, Maria Graça Campos ..................................................... 90
PRODUCTION AND CERTIFICATION OF REFERENCE MATERIAL FOR
AFLATOXIN IN DRIED FIG: FEASIBILITY STUDY
Nilgun Tokman, Hayrettin Ozer, H. Imge Oktay Basegmez, Taner Gokcen,
Ahmet Ceyhan Goren ......................................................................................................... 91
COMPARATIVE STUDIES ON THERMAL DEGRADATION CHARACTERISTICS
OF DISTINCTIVE OLIGO- AND POLISACCHARIDES OF PREBIOTIC
RELEVANCE
Attila Kiss, Peter Forgo, Marietta Korozs .......................................................................... 92
PESTICIDE RESIDUES SURVEY IN SOME FRUITS IN IZMIR
Dilek Bengü Yaman, Gözde Türköz Bakirci, Fatih Bakirci ................................................ 93
Maillard Reaction & Process Contaminants II
ENCAPSULATED INGREDIENTS TO CONTROL MAILLARD REACTION
DEVELOPMENT
Vincenzo Fogliano.............................................................................................................. 97
STRUCTURAL FEATURES OF COFFEE MELANOIDINS AND THEIR POTENTIAL
HEALTH IMPACTS
Manuel A Coimbra, Ana Moreira, Fernando M. Nunes, M. Rosário
Domingues ......................................................................................................................... 98
PROTEIN CROSSLINKING OF FOOD PROTEINS USING MAILLARD
CHEMISTRY: TOWARDS ADDED FUNCTIONALITY
Justine R. A. Cottam, Juliet Gerrard, Tim Coolbear, Ross Holland ................................... 99
PROTEIN GLYCATION INHIBITORY ACTIVITY OF WINEMAKING BY-
PRODUCTS: PROSPECTS FOR DEVELOPING COST-EFFECTIVE AND VALUE-
ADDED FOOD INGREDIENTS
P.S.C. Sri Harsha, V. Lavelli, C. Gardana, P. Simonetti .................................................... 100
A NEW APPROACH FOR ACRYLAMIDE MITIGATION IN EXTRUSION COOKING
M.Tugrul Masatcioglu, Vural Gokmen, Perry K.W. Ng, Hamit Koksel .............................. 101
Foodomics
FOODOMICS OF DIETARY POLYPHENOLS EFFECT AGAINST HUMAN CANCER
CELL LINES
Clara Ibáñez, Alberto Valdés, Carolina Simó, Miguel Herrero, Elena Ibáñez,
José Antonio Ferragut, García-Cañas, Alejandro Cifuentes .............................................. 105
QUALITY PREDICTORS FOR THE FOOD INDUSTRY: A CASE STUDY ON
POTATO FRYING
Romina Pedreschi, Jurriaan Mes, Renata Ariens, Ernst Woltering .................................... 106

EXPRESSION OF GENES ENCODING ENZYMES IN THE TRIACYLGLYCEROL

BIOSYNTHESIS PATHWAY IN DEVELOPING OILSEED RAPE (Brassica napus)
AND TURNIP RAPE (Brassica rapa) SEEDS
Anssi L. Vuorinen, Marika Kalpio, Maaria Kortesniemi, Kaisa Linderborg,
Baoru Yang, Kirsi, Jarmo Niemi, Heikki P. Kallio ............................................................. 107
WHOLE GENOME ANALYSIS OF THE HEAT STRESS RESPONSE IN
COMMERCIAL BAKER’S YEAST (Saccharomyces cerevisiae)
Remziye YILMAZ, Mehmet Cengiz BALOĞLU, Meral YÜCEL ........................................ 108
ANTIOXIDANT AND GENE REGULATORY EFFECTS OF CURCUMIN
Esatbeyoglu T., Hübbe P., Ernst I.M.A., Chin D., Wagner A.E., Rimbach G. ................... 109
Food Hydrocolloids and Emulsion
In-situ VISUALIZATION OF ACCELERATED PHASE SEPARATION AND
STABILITY ANALYIS OF LIQUID AND SEMI-LIQUID FOOD PRODUCTS
Dietmar Lerche, Titus Sobisch, Torsten Detloff, Arnold Uhl .............................................. 113
NEW ADVANCES IN SINGLE PARTICLE OPTICAL SIZING (SPOS) FOR
MEASUREMENT OF FOOD PRODUCTS DURING GRINDING AND
HOMOGENIZATION PROCESSES
Larry R. Unger ................................................................................................................... 114
NOVEL APPROACH FOR PENTOSAN ISOLATION FROM RYE BRAN
Stefano D’Amico, Alexander Mansberger, Sandor Tömösközi, Regine
Schönlechner ...................................................................................................................... 115
INTERPOLYMERIC COMPLEX OF BOVINE SERUM ALBUMIN (BSA) AND
FUCOIDAN, AN ANIONIC POLYSACCHARIDE, IN AQUEOUS SOLUTION
Doyeong Kim, Weon-Sun Shin ........................................................................................... 116
CONTROLLED RELEASE OF THEOPHYLLINE FROM HYDROGELS BASED ON
HIGH PRESSURE-TREATED AND AUTOCLAVED STARCHES
Adrian R. Górecki, Wioletta Błaszczak, Artur Szwengiel, Anna Badura,
Natalia Piekuś, Adam Bucinsk ........................................................................................... 117
Maillard Reaction & Process Contaminants III
PROFILING TECHNIQUES TO UNRAVEL THE MAILLARD REACTION
Monika Pischetsrieder........................................................................................................ 121
ANALYSIS OF FURAN DERIVATIVES IN FOODS AND THEIR METABOLITES IN
URINE
Murkovic Michael, Swasti Yuliana Reni .............................................................................. 122
COULD MAILLARD REACTION PRODUCTS BE FORMED IN THE FOOD GROUP
COMPRISING FATS AND OILS? PRESENTATION CONCERNING ISSUES OF
ANALYSIS, AND EXPOSURE ASSESSMENT.
Tessier F.J., Jacolot P., Rhazi L. and Niquet-Léridon C .................................................... 123
NUTRITIONALLY ENHANCED BREAD WITH REDUCED ACRYLAMIDE LEVEL
Zuzana Ciesarová, Kristína Kukurová, Eva Basil, Lucia Mikušová,, Petra Polakovičová,
Lenka
Duchoňová .......................................................................................................................... 124
KINETICS OF FURAN FORMATION FROM ASCORBIC ACID UNDER REDUCING
AND OXIDIZING CONDITIONS
Burçe ATAÇ MOGOL, Vural GÖKMEN ............................................................................ 125
Nanomaterials in Foods
NANOTECHNOLOGY APPLICATIONS AND ANALYTICAL CHALLENGES
Ruud Peters, Stefan Weigel ................................................................................................. 129
THE EUROPEAN COMMISSION'S DEFINITION OF NANOMATERIALS AND
IMPLICATIONS FOR THE FOOD SECTOR
Hubert Rauscher, Thomas Linsinger, Gert Roebben .......................................................... 130
MECHANICAL PROPERTIES EVALUATION OF METHYLCELLULOSE BASED
FILMS BY ALPHA-TOCOPHEROL NANOCAPSULES ADDITION
Carolina M. Noronha, Bruna Jummes, Cleonice G. da Rosa, Gabriela
Rocha, Matheus V. De O. B., Renata C. Lino, Sabrina Matos de Carvalho,
Pedro Luiz Manique Barreto .............................................................................................. 131
CHARACTERISATION OF NANOPARTICLES IN FOOD CONTACT MATERIALS
OR COMPLEX FOOD MATRICES
Erik H. Larsen and Katrin Löschner .................................................................................. 132
CHARACTERISATION OF TITANIUM DIOXIDE IN FOOD AND FOOD
ADDITIVES
R. Peters, G. v. Bemmel, H. Helsper, S. Weigel, H. Marvin, H. Bouwmeester,
A. Rietveld and A. Oomen .................................................................................................. 133
Food Technology and Quality I
NEW TRENDS IN CEREAL BASED PRODUCTS: IMPACT OF EMERGING
TECHNOLOGIES
Concha Collar .................................................................................................................... 137
EDIBLE FILMS AND COATINGS ON PROCESSED FRUITS AND VEGETABLES
Attila E. PAVLATH ............................................................................................................ 138
MICROPARTICULATION OF WHEY PROTEINS BY EXTRUSION COOKING
Magdalena Merkl and Ulrich Kulozik ................................................................................ 139
SOLID VINAIGRETTE - A NEWLY DEVELOPED FOOD PRODUCT
P. F. Guiné, Ana Barros, Ana Queirós, Andreia Pina, Andreia Vale, Helena
Ramoa, Joana Folha, Carneiro .......................................................................................... 140
METABOLOMICS: A NOVEL POWERFULL TOOL IN FOOD QUALITY /
AUTHENTICITY ASSESSMENT
Jana Hajslova, Ondrej Lacina, Milena Zachariasova, Jana Pulkrabova,
Tomas Cajka, Lukas Vaclavik ............................................................................................ 141
PHYSICAL AND RHEOLOGICAL PROPERTIES OF MILK CHOCOLATE
SUPPLEMENTED WITH INULIN AND ISOMALT
Nevzat Konar, Ender Sinan Poyrazoglu, Nevzat Artik .......................................................... 142
Functional Foods II
PHENOLIPIDS AS FUNCTIONAL FOOD INGREDIENTS IN HEALTH AND
DISEASE
Fereidoon Shahidi .............................................................................................................. 145
DIFFERENCES BETWEEN TOMATO PUREES CONTRASTED FOR THEIR
CAROTENOID DIFFUSIVITY IS MAINLY EXPLAINED BY TRANSFORMATION
OF SUB- CELLULAR-SIZE PARTICLES.
D. Page, C. Labadie, C.M.G.C. Renard ............................................................................. 146

ANTIOXIDANT ACTIVITY OF SUGARCANE MOLASSES AGAINST THE 2,2'-

AZOBIS(2- AMIDINOPROPANE) DIHYDROCHLORIDE (AAPH) GENERATED
PEROXYL RADICALS
Yonathan Asikin, Makoto Takahashi, Takashi Mishima, Masatoshi Watai, Masami Mizu,
Toshikazu, Kensaku Takara, Koji Wada ................................................................................ 147
CHARACTERIZATION AND APPLICATION OF COFFEE PROTEINS IN A MODEL
MULTIFUNCTIONAL FOOD SYSTEM
Mostafa Ali, Mahmoud Khalil, H.-P. Kruse and H. Rawel ................................................. 148
MODELLING THE FATE OF GLUCOSINOLATES DURING THERMAL
TREATMENT IN DIFFERENT BRASSICACEAE
I. Sarvan, Dr. R. Verkerk, Dr. M. Dekker ........................................................................... 149
Analytical Tools for Quality Control & Consumer Protection:
Is There a Best Method for Allergen Analysis
FOOD ANALYSIS TO DATE - BEYOND RESULTS
Bert POPPING ................................................................................................................... 153
LC/MS ANALYSIS OF PROTEOLYTIC PEPTIDES IN WHEAT EXTRACTS FOR
DETERMINING THE CONTENT OF THE ALLERGEN AMYLASE/TRYPSIN
INHIBITOR CM3: INFLUENCE OF GROWING AREA AND VARIETY
Barbara Prandi, Andrea Faccini, Tullia Tedeschi, Gianni Galaverna,
Stefano Sforza..................................................................................................................... 154
FEATURES OF DIFFERENT MASS ANALYSERS APPLIED TO THE
MULTIALLERGEN SCREENING
Linda Monaci, Rosa Pilolli, Michal Godula, Angelo Visconti ............................................ 155
FROM CONCEPT TO LAUNCH
Pauline Titchener ............................................................................................................... 156
GOOD PRACTICES IN ALLERGEN MANAGEMENT
Hayriye Kula ...................................................................................................................... 157
Analytical Methods
RECENT APPLICATIONS OF LIQUID CHROMATOGRAPHY-MASS
SPECTROMETRY IN FOOD RESIDUE ANALYSES
Muammer Kaplan............................................................................................................... 161
GUIDELINES FOR THE CHARACTERIZATION OF DISPERSION STABILITY.
IMPACT OF ISO TR 13097 ON FOOD AND RELATED PRODUCTS
Dietmar Lerche .................................................................................................................. 162
THE 10 SECRETS OF MULTIRESIDUAL ANALYSIS
Marco Zanotti .................................................................................................................... 163
QUALITY DETERMINATION OF EMMENTAL CHEESES WITH DIFFERENT
BRAND PRODUCTS BY USING MID-INFRARED AND FLUORESCENCE
SPECTROSCOPIES COMBINED WITH CHEMOMETRIC TOOLS
Romdhane KAROUI ........................................................................................................... 164
APPLICATIONS OF MASS SPECTROMETRY-BASED ELECTRONIC NOSE
TECHNOLOGY FOR AROMA ANALYSIS OF FOOD PRODUCTS
Inge Dirinck ....................................................................................................................... 165

Rapid Methods for Food Safety & Quality Assurance (Organized by MoniQA
Association)
METHOD VERIFICATION AND INTERNAL QUALITY CONTROL FOR RAPID
METHODS
Franz Ulberth ..................................................................................................................... 169
RAPID TEST METHODS AND THEIR ROLE IN FOOD-SAFETY MANAGEMENT
Anton J. Alldrick................................................................................................................. 170
ANALYTICAL CHALLENGES IN FOOD CHEMISTRY PROFICIENCY TESTS
Mark SYKES....................................................................................................................... 171
NOVEL OLIGOPEPTIDES BASED E-NOSE FOR FOOD QUALITY CONTROL
D. Compagnone, M. Del Carlo, P. Pittia,D.Pizzoni ,M.Mascini, C. Di Natale ................. 172
MONITORING AND QUALITY ASSURANCE IN A GLOBAL CONTEXT
Roland Ernest Poms ........................................................................................................... 173
Mycotoxins II
DETERMINATION OF MYCOTOXINS - HOW RELIABLE ARE OUR
MEASUREMENTS AND WHAT CAN WE DO TO IMPROVE?
Joerg Stroka ....................................................................................................................... 177
EVALUATING PERFORMANCES OF SCREENING IMMUNOASSAY KITS
THROUGH IN HOUSE VALIDATION AND INTERLABORATORY STUDY. THE
CASE OF MULTIPLEX DIPSTICK FOR Fusarium MYCOTOXINS IN CEREALS
Veronica M.T. Lattanzio, Christoph von Holst, Angelo Visconti ........................................ 178
OCCURRENCE OF T-2 AND HT-2 TOXINS IN 24 HOUR DUPLICATE DIETS IN
THE NETHERLANDS
Ad A. Jekel, Hans P. van Egmond ...................................................................................... 179
EVALUATION OF SAMPLING, SAMPLE PREPARATION, AND ANALYTICAL
VARIANCES WHEN TESTING DRIED FIGS FOR AFLATOXIN
Hayrettin Ozer, H. Imge Oktay Basegmez, Thomas B. Whitaker, Andrew B.
Slate, Francis G.
Giesbrecht .......................................................................................................................... 180
MYCOTOXINS IN FEEDINGSTUFFS, STRATEGIES FOR ELIMINATION OF
EXPOSURE OF LIVESTOCK
Milena Zachariasova, Zbynek Dzuman, Zdenka Veprikova, Marie Fenclova,
Jana Hajslova..................................................................................................................... 181
Functional Foods
INFLUENCE OF VARIETY AND PROCESSING TECHNOLOGY ON QUALITY
FACTORS OF BLACK CURRANT JUICES
Baoru Yang, Oskar Laaksonen, Leenamaija Mäkilä, Risto Tahvonen, Heikki
Kallio.................................................................................................................................. 185
EFFECT OF HIGH PRESSURE HIGH TEMPERATURE PROCESSING ON
CAROTENOID AND CHLOROPHYLL CONTENT OF VEGETABLES
Celia Sánchez Padial, Ana Beatriz Baranda González, Iñigo Martínez de
Marañón Ibabe ................................................................................................................... 186
THE INFLUENCE OF GENOTYPE AND ENVIRONMENT ON ARABINOXYLANS
AND PHENOLICS OF WHEAT GRAINS
Molook Al-Fadly, Les Copeland ......................................................................................... 187
EVALUATION OF CURCUMIN CONTENT AND ANTIOXIDANT EFFECT OF
TURMERIC (Curcuma longa) ON 3T3-L1 PREADIPOCYTES AND HUMAN RED
BLOOD CELLS EXPOSED TO OXIDATIVE STRESS
Axelle Septembre-Malaterre, Sarah Hatia, Laurent Janci, Christian Lefebvre
d’Hellencourt, Marie-Paule Gonthier ................................................................................ 188
Food Analysis
BIOLUMINESCENCE AND ICE NUCLEATION MICROBIAL BIOSENSORS FOR
MONOSACCHARIDE CONTENT ANALYSIS IN ARABINOXYLANS
J. Łukasiak, C.A. Georgiou, K. Olsen and D.G. Georgakopoulos ...................................... 193
CHARACTERIZATION OF STRUCTURE OF GLUTEN-FREE BREADS BY USING
X-RAY MICROTOMOGRAPHY
Ilkem Demirkesen, Shivangi Kelkar, Osvaldo H. Campanella,, Martin Okos,
Gulum Sumnu, Serpil Sahin ................................................................................................ 194
EDIBLE SEAWEEDS AS SOURCES OF BIOACTIVE INGREDIENTS FOR
FUNCTIONAL FOODS. SCREENING THROUGH PRESSURIZED LIQUID
EXTRACTION AND QUANTITATIVE 1-H-NMR SPECTROSCOPY
Juan Valverde, Maria Hayes, Anna Soler-Vila................................................................... 195
THE ORGANIZATION OF PROFICIENCY TESTING FOR WHEAT AND WHEAT
FLOUR - IMPROVING TECHNICAL PERFORMANCE
Zeliha YILDIRIM, Turgay ŞANAL, Aliye PEHLİVAN, Asuman KAPLAN EVLİCE,
Emin DÖNMEZ .................................................................................................................. 196
Food Chemistry and Technology
MARKERS OF QUALITY OF CAROTENOIDS IN FOOD
H. Phan-Thi, L. Cao-Hoang, Y. Waché ............................................................................. 201
VALIDATION OF THE SNAPduo ßeta-Tetra ST FOR RAPID SCREENING OF RAW
MILK ON THE PRESENCE OF ß-LACTAMS AND TETRACYCLINES 202
 Wim REYBROECK, Sigrid OOGHE. .................................................................................

SOUR CHERRY (Prunus cerasus L.) ANTIOXIDANTS: EVALUATING THE

CHANGES DURING INDUSTRIAL SCALE NECTAR PROCESSING
Gamze Toydemir, Esra Capanoglu, Dilek Boyacioglu, Ric de Vos, Robert D. Hall,
Jules Beekwilder................................................................................................................. 203
RAPID DETECTION OF FAT ADULTERATION IN BAKERY PRODUCTS USING
BY NEAR INFRARED AND RAMAN SPECTROSCOPIES BY PRINCIPLE
COMPONENT ANALYSES AND EFFECT OF BAKING PROCESS ON SPECTRAL
DATA
Didar Üçüncüoğlu, Kerem İlaslan, İsmail Hakkı Boyacı, Dilek Sivri Özay ....................... 204
Food Technology and Quality II
MODEL STUDIES OF BINDING OF CARBONYL FLAVORS WITH PEA, CANOLA,
WHEAT PROTEINS AND EFFECTS ON PROTEIN THERMAL GELATION
K. Wang, S.D. Arntfield ...................................................................................................... 209
ULTRASONIC INVESTIGATION OF BUBBLE DYNAMICS IN WHEAT FLOUR
DOUGHS AND GLUTEN-STARCH BLENDS
Filiz KÖKSEL .................................................................................................................... 210

ICE BINDING PROTEINS AND THEIR POTENTIAL IN CONTROLLING FREEZING

PROCESSES IN FOOD MATERIALS
Ido Braslavsky .................................................................................................................... 211
MOLECULAR FOULING MODEL FOR THE MEMBRANE FILTRATION OF WHEY:
A RECOMBINATION STUDY FROM SINGLE PROTEINS TO COMPLEX PROTEIN
MIXTURES
Tim Steinhauer, Ulrich Kulozik .......................................................................................... 212
DETERMINATION OF LIPIDS, CAROTENOIDS, METALS AND METALLOIDS IN
MUSCLE AND CEPHALOTHORAX OF ARISTEUS ANTENNATUS AND
ARISTAEOMORPHA FOLIACEA SHRIMPS
Proestos Charalamposa, Lantzouraki Dimitraa, Vassilia J. Sinanogloub, Irini F. Stratib,
Panagiotis Zoumpoulakisc and Sofia Miniadis-Meimarogloua .......................................... 213
Food Adulteration-Authenticity
AUTHENTICITY: AN IMPORTANT CONCEPT IN FOOD QUALITY EVALUATION
Marina Carcea, Valeria Turfani, Valentina Narducci, Alessandra Durazzo ...................... 217
AUTHENTICATION OF COW GRASS FEEDING AND OUTDOOR ACCESS BY
MILK FATTY ACID PROFILING
Edoardo Capuano, Rita Boerrigter-Eenling, Adriana Sterian, Grishja van der Veer,
Saskia van Ruth .................................................................................................................. 218
FLAVOUR OF SALMON - FARM SALMON FED FEED ON FISH OIL BASE
VERSUS FEED ON VEGETABLE OIL BASE
Hans Steinhart, Carola Goeldnitz ...................................................................................... 219
QUANTITATIVE DETECTION OF PORK’S MEAT BY REAL-TIME PCR FOR
HALAL VERIFICATION OF PROCESSED POULTRY MEAT PRODUCTS
Sónia Soares, Joana S. Amaral, M. Beatriz P.P. Oliveira, Isabel Mafra ............................ 220
CHEMOMETRIC CHARACTERIZATION OF OLIVE OILS FOR DETERMINATION
OF AUTHENTICITY
Huri ILYASOGLU, Beraat OZCELIK ................................................................................ 221
Food Safety II
FOOD CONTACT MATERIALS A LONG TERM RISK FOR FOOD SAFETY?
Thomas Gude ..................................................................................................................... 225
PROLAMIN CONTENT IN BEERS PRODUCED FROM DIFFERENT RAW
MATERIALS
Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Małgorzta Baraniak,
Paulina Górecka ................................................................................................................ 226
DIOXINS AND PCBS IN IMPORTED FISH SAMPLES IN TURKEY
Gül Çelik Çakıroğulları, Yunus Uçar, Burcu Olanca, Dursun Kırışık, Devrim Kılıç ......... 227
HYDROXYMETHYLFURFURAL AND FURFURAL IN MODEL CAKES: EFFECT
OF BAKING PROCESS AND MITIGATION STRATEGIES
C. Petisca, Patrícia Moreira, Ines Barbosa, Ricardo Silva,Olívia Pinho,
Isabel M.P.L.V.O. Ferreira ................................................................................................ 228
RISK ASSESSMENT APPROACH TO FOOD SAFETY IN TURKEY
Nurseren BUDAK ............................................................................................................... 229

Food Constituents and Functionality

RESISTANT STARCH: PRODUCTION AND UTILIZATION AS FOOD INGREDIENT
Serpil Öztürk, Hamit Köksel, Perry K.W. Ng...................................................................... 233
PHYSICO-CHEMICAL PROPERTIES OF CASEIN MICELLES CROSS-LINKED BY
GENIPIN
N. Nogueira Silva, A. F. de Carvalho, F. Gaucheron ....................................................... 234
PRODUCTS OF THERMAL MODIFICATION OF POTATO STARCH FOR FOOD
AND HEALTH
Janusz Kapusniaka Kamila Kapusniak (Jochym), Sylwia Ptaka,
Renata Barczynska Felusiaka, Arkadiusz Zarskia .............................................................. 235
RHEOLOGICAL AND TEXTURAL CHANGES IN DOUGH AND BREAD BY
ADDITION OF CONCORD GRAPE EXTRACT POWDER (CGEP) AND WHEAT
PROTEIN ISOLATE (WPI)
Tacer-Caba, Z., Nilufer-Erdil, D., Boyacıoğlu, M.H., Ng, P.K.W ...................................... 236
NEW INSIGHTS INTO SODIUM CASEINATE AND GUM TRAGACANTH
(Astragalus rahensis) COMPLEX COACERVATION
Sara Ghorbani Gorji, Elham Ghorbani Gorji and Mohammad Amin Mohammadifar ....... 237
Effect of Processing on Food
NEW MECHANICAL METHOD FOR INCREASING THE PROCESSABILITY OF
EGG WHITE COMBINED WITH AN IMPROVEMENT OF FUNCTIONALITY
J. Brand, U. Kulozik ........................................................................................................... 241
EFFECTS OF INFRARED DRYING ON BULGUR QUALITY
Arzu Basman, Kamile Savas ............................................................................................... 242
NATURAL FORTIFICATION OF VITAMINS IN FOODS BY BIOPROCESSING:
MULTIDISCIPLINARY RESEARCH ON IN SITU SYNTHESIS OF FOLATE AND
VITAMIN B12
Piironen V, Kariluoto S, Edelmann M, Chamlagain B, Salovaara H, Korhola M,
Varmanen P....................................................................................................................... 243
THE EFFECT OF MICROWAVE PROCESSING ON FOOD CONSTITUENTS
CONTENT IN PUFFED VEGETABLE PRODUCTS
A.Baranda, R.Rodriguez, I. Martinez-Marañon ................................................................. 244
EFFECT OF POST-CRYSTALLISATION REMELTING ON THE 245
TRIACYLGLYCEROLS AND PARTICLES BEHAVIOUR OF PALM OIL
Elina Hishamuddin,, Andrew G. F. Stapley, Zoltan K. Nagy .............................................

New Processing Method

PEARLING OF SOFT WHEAT AND BARLEY: A NEW TECHNOLOGICAL
STRATEGY USEFUL TO ENRICH FLOUR AND BAKERY PRODUCTS WITH
BIOACTIVE FUNCTIONAL COMPOUNDS
Jean Daniel Coïsson, Fabiano Travaglia, Massimo Blandino, Amedeo Reyneri,
Marco Arlorio .................................................................................................................... 249
PROTEIN ENCAPSULATION IN BIOPOLYMER-BASED JANUS MICROBEADS -
MICROFLUIDIC GENERATION AND SELECTIVE RELEASE
Mélanie Marquis, Denis Renard, Bernard Cathala ........................................................... 250

DYNAMIC ULTRAFILTRATION WITH ROTATING MEMBRANES - A NEW

METHOD TO PRODUCE HIGHLY ENRICHED MILK PROTEIN CONCENTRATES
Patricia Meyer, Ulrich Kulozik .......................................................................................... 251
SPRAY DRYING OF COATED LIPOSOMES
A.Karadag, M.Sramek, B.Ozcelik, R. Kohlus and J.Weiss .................................................. 252
EXPLORING THE POLYACETYLENE AND SUGAR CONTENT IN CARROT
PUREES TREATED BY PULSED ELECTRIC FIELDS
Aguiló-Aguayo, I.; Rai, D.; Hossain, M.B.; Brunton, N.; Lyng, J.; Valverde ..................... 253
POSTER PRESENTATIONS

New Developments in Food Processing and Novel Foods

DEVELOPMENT OF A NEW FOOD: SWEET SAMOSAS
Raquel P. F. Guiné ............................................................................................................. 259
BIOACTIVE POTENTIAL OF MEDICINAL PLANT EXTRACTS OBTAINED BY
EMPLOYING COMBINED CONVENTIONAL AND INNOVATIVE EXTRACTION
TECHNIQUES
Ana Belščak-Cvitanović, Draženka Komes, Anet Režek-Jambrak, Aleksandra Vojvodić,
Arijana Bušić, Lelas ........................................................................................................... 260
APPLICATION OF EXTRUSION-COOKING FOR NEW PASTA-TYPE PRODUCTS
FROM UNCONVENTIONAL RAW MATERIALS
Agnieszka Wójtowicz ......................................................................................................... 261
OPTIMIZATION OF RASPBERRY FREEZE-DRYING CONDITIONS
Sonja Djilas, Gordana Ćetković, Vesna Tumbas, Jasna Čanadanović-Brunet,
Jelena Vulić, Slađana Stajčić ............................................................................................. 262
ANTIOXIDANT ACTIVITY OF INDUSTRIAL BLACKBERRY POMACE EXTRACT
Sonja Djilas, Vesna Tumbas, Jasna Čanadanović-Brunet, Gordana Ćetković,
Milica Krunić, Slađana, Jelena Vulić ................................................................................. 263
A HEALTHY SWEET TREAT FOR DIABETICS
G L Chaturanga, N Perera, Warna Fernando, Manisha Wickramasinghe and Sagarika
Ekanayake .......................................................................................................................... 264
EMULSIFIED FISH-BASED SAUSAGE WITH REPLACEMENT OF FAT PER
PROTEIN ISOLATE AND USE OF NATURAL ANTIOXIDANT
S. C. Palezi, H. Rodrigues-Silva, C. A. Oliveira, E. De Carli, E. H. Kubota ...................... 265
PRODUCTION OF CA-BINDING PEPTIDES FROM TILAPIA PROTEIN USING
ENZYMATIC MEMBRANE REACTOR
Narin Charoenphun, Benjamas Cheirsilp, Wirote Youravong .......................................... 266
SUPERCRITICAL CO2 EXTRACTION OF ROASTED APRICOT KERNELS OF
DIFFERENT ORIGINS COMPARED TO CONVENTIONAL PRESSING
Roland Pöttschacher, Matthias Schreiner and Angelika Petrasch ..................................... 267
THE USE OF CHITOSAN AS A CLARIFICATION AGENT IN THE PRODUCTION
OF CLEAR FRUIT JUICE AND DETERMINE THE EFFECTS ON QUALITY
CHARACTERISTICS OF FRUIT JUICE
Özge Tastan,Taner Baysal.................................................................................................. 268
THE VARIATION OF COLOUR, POROSITY AND VOLUME OF MICROWAVE
BAKED CAKES
Özlem Alifaki, ÖzgeŞakıyan Demirkol................................................................................ 269
EFFECTS OF FORMULATION, BAKING TIME AND MICROWAVE POWER ON
DIELECTRIC PROPERTIES OF CAKE DURING BAKING WITH MICROWAVE
OVEN
Özlem Alifaki, ÖzgeŞakıyan Demirkol ................................................................................ 270
FUNDAMENTAL AND EMPIRICAL RHEOLOGICAL ASSESSMENT OF BETA-
GLUCAN-ENRICHED GLUTEN-FREE FORMULATED RICE DOUGHS
Felicidad Ronda, Sandra Pérez-Quirce, Alessandro Angioloni, Concha Collar ................ 271
BARLEY SOURDOUGH AND ITS USE IN BREAD PRODUCTION
Marcela Slukova, Iva Honcu, Josef Prihoda, Sarka Horackova ......................................... 272
OPTIMIZATION OF THE RICE NOODLE WITH HYDROCOLLOIDS USING
RESPONSE SURFACE METHODOLOGY
Jung-Ah Han, Joo Yeon Hong ............................................................................................ 273
STUDY ON RETROGRADATION-RETARDATION TECHNOLOGY AND
PHYSIOCHEMICAL PROPERTIES OF SEVERAL COMMERCIAL RICE FLOUR
Gwi-Jung Han, Seo-Young Han, Kyung-Mi Kim, Ji-Hyun Yu, and Ji-A Ahn...................... 274
LOW SUGAR REPLACEMENT FOR RTE CEREAL COATING
Şelale Kara, Emine Erçelebi .............................................................................................. 275
INFLUENCE OF CITRIC ACID AND TUMBLING MARINATION TIME ON THE
PHYSICOCHEMICAL, SENSORY AND MICROSTRUCTURAL PROPERTIES OF
SPENT HEN MEAT
Salma Mohamad Yusop, Nor Fazelin Mat Zain, Azhana Hamzah, Hamad Mohamad
Salah, Abdul Babji.............................................................................................................. 276
THE QUALITY CHANGE OF RICE STORED AT DIFFERENT CONDITIONS
Gülen Yeşilören, Aziz Ekşi, Özge Şakıyan Demirkol, Aslı İşci, Emre Arısoy, İrem Akıncı . 277
EFFECTS OF DIFFERENT BIOACTIVE COMPONENTS ON PHISYCAL, SENSORY
AND NUTRACEUTICAL PROPERTIES OF CRISP BREAD
S. Mildner-Szkudlarz, M. Majcher, A. Makowska, M. Remiszewski, W. Obuchowski ......... 278
EFFECTS OF GRAPE BY-PRODUCT FORTIFIED BREADS ON NUTRITIONAL
PARAMETERS IN RATS
S. Mildner-Szkudlarz, J. Bajerska, W. Obuchowski ............................................................ 279
THE EFFECT OF DEACIDIFICATION BY NEUTRALIZATION ON THE CHEMICAL
COMPOSITON OF SOUR CHERRY JUICE
Gülen Yeşilören, Aziz Ekşi .................................................................................................. 280
EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL
PROPERTIES OF RYE BREAD
W. Obuchowski , J. Bajerska, S. Mildner-Szkudlarz .......................................................... 281
EFFECTS OF TOMATO POMACE POWDER FORTIFIED BREADS ON
NUTRITIONAL PARAMETERS IN RATS
W. Obuchowski , J. Bajerska, S. Mildner-Szkudlarz .......................................................... 282
FLAVONOIDS IN HIGH PRESSURE PROCESSED CITRUS JUICES
Begoña De Ancos, Diana González-Peña, Clara Colina-Coca, Concepción Sánchez- 283
 Moreno, M. Pilar Cano ......................................................................................................

THE EFFECT OF TEMPERATURE, SOLVENT TO SOLID RATIO AND ETHANOL

CONCENTRATION ON THE EXTRACTION OF PHENOLICS FROM PECAN NUT
CAKE
Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro ......... 284

SODIUM REDUCTION IN WHEAT BREADS IN INDUSTRIAL PRODUCTION LINE

Gozde Eydemir, Elif Nayman, Sedat Sayar and Ferruh Erdogdu....................................... 285
SENSORIAL EVALUATION OF AN AÇAÍFUNCTIONAL GEL
Lucia Maria Jaeger Carvalho, Jacqueline Carvalho-Peixoto, D.O. Pacheco, R.E.
Figueiredo, J. Dias, R. Castanhede, M.R.L. Moura, J.A. Silva, J.L.V. Carvalho ............... 286
THE ANTIOXIDANT PROPERTIES OF GELATINE FILMS MODIFIED BY
ADDITION OF FRUIT JUICES
Barbara Kusznierewicz, Karolina Gottfried, Dominik Kołodziejski, Hanna Staroszczyk,
Ilona Kołodziejska .............................................................................................................. 287
THE PH-SHIFT PROTEIN ISOLATION METHOD AS A WAY TO ADD VALUE TO
SEAFOOD REST RAW MATERIALS AND FODDER FISH
Sofia Marmon, Manat Chaijan,, Patroklos Varetzis, Ingrid Undeland .............................. 288
COMPARATIVE ANALYSIS OF THE CONTENT OF ISOTHIOCYANATES IN
MUSTARDS AVAILABLE ON THE POLISH MARKET AND IN MUSTARDS
PREPARED ACCORDING TO INNOVATIVE RECIPES
Lidia Łyczko, Michał Starzycki, Tadeusz Pilipczuk, Agnieszka Bartoszek .......................... 289
UTILIZATION OF INFRARED HEAT-MOISTURE TREATED CORN STARCH IN
GLUTEN-FREE NOODLE PRODUCTION
Arzu Basman, S. Ozden Ismailoglu, Pelinsu Ciftci ............................................................. 290
Food and Environment (Heavy Metals, Dioxin, Radioactivity etc)
LEAD AND CADMIUM LEVELS IN SOME DRIED DAIRY PRODUCTS SOLD AT
LOCAL MARKETS IN ALEXANDRIA CITY, EGYPT
Amr AMER ......................................................................................................................... 293
PRECONCENTRATION AND DETERMINATION OF Cu(II) AND Ni(II) IONS BY A
NEW COPRECIPITATION METHOD IN VARIOUS SPICE SAMPLES
Celal DURAN, Süreyya Oðuz TÜMAY, Duygu ÖZDES, Hüseyin SERENCAM,
Hakan BEKTAS .................................................................................................................. 294
SCREENING OF MILK AND SOME MILK PRODUCTS SOLD IN EGYPT FOR
ANTIBIOTICS AND SOME HEAVY METALS
Ibrahim M. Aman, Azza M.K. Sobeih, Nahla A.A.Ebied .................................................... 295
Fast, Simple and Sensitive Voltammetric Method for Simultaneous Determination of
Trace Concentrations of Zinc, Lead and Cadmium in Sugar
Malgorzata Grabarczyk, Anna Koper, Iwona Rytyna, Joanna Reszko-Zygmunt ................ 296
VOLTAMMETRIC PROCEDURE FOR DETERMINATION OF VITAMIN B1
(THIAMINE) IN COMMERCIALLY AVAILABLE JUICES AND
PHARMACEUTICAL FORMULATION USING A LEAD FILM ELECTRODE
Katarzyna Tyszczuk-Rotko,Malgorzata Grabarczyk ........................................................... 297
APPLICATION OF ION-SELECTIVE ELECTRODES FOR DETERMINATION OF
COPPER IN VARIOUS FOOD PRODUCTS
Cecylia Wardak, Joanna Lenik, Agnieszka Nosal Wiercińska ............................................ 298
EFFECT OF BETA-CYCLODEXTRIN ON INDOMETHACIN ION SELECTIVE
ELECTRODE
Cecylia Wardak, Joanna Lenik........................................................................................... 299
MULTIVARIATE CHARACTERIZATION OF ROMANIAN WINES ACCORDING TO
THEIR METALLIC AND ORGANIC CONTENT
Voica Cezara, Kovacs Melinda Florina Tusa, Andreea Iordache ...................................... 300
CONCENTRATIONS OF PCDD/PCDFS , DIOXIN LIKE PCBS AND INDICATOR
PCBS IN PLAIN BUTTER SAMPLES AVAILABLE ON THE TURKISH MARKET
Y. Ucar, D. Kilic, G. C. Cakirogullari, B. Olanca, D. Kirisik ............................................ 301
NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF MAIZE
PRODUCED BY GREEN FERTILIZERS
Daniela De Grandi Castro Freitas, Juliana de Oliveira Santos, Epaminondas Silva
Simas, Cristina Yoshie Takeiti, Renata Galhardo Borguini, Claudia Pozzi Jantalia.......... 302
EFFECT OF CADMIUM ON PHYSIOLOGICAL CHARACTERISTICS AND
GROWTH OF WHITE AND BLACK MUSTARD
Marina Putnik-Delić, Ivana Maksimović, Rudolf Kastori .................................................. 303
ANALYSIS OF DIOXINS IN FOOD USING GAS CHROMATOGRAPHY COMBINED
WITH HIGH RESOLUTION MASS SPECTROMETER
Youngwoon Kang, Ockjin Paek, Junghyuck Suh, Joongoo Lee, Hoon Choi, Sung-Kug
Park, Sun Hee Park ........................................................................................................... 304
OPTIMISATION OF MICROWAVE DIGESTION PROCEDURE FOR THE
DETERMINATION OF TRACE ELEMENTS IN FISH OIL SUPPLEMENTS BY ICP-
MS
Nurcan A. Güzelsoy, Belgin Izgi ........................................................................................ 305
DDT AND ITS METABOLITES IN FISH FROM BLACK SEA, BULGARIA
Mona Stancheva, Stanislava Georgieva, Lubomir Makedonski .......................................... 306
THE IMPACT OF SOIL CONTAMINATION BY HEAVY METALS ON BIOACTIVE
COMPOUNDS IN WHITE CABBAGE
Barbara Kusznierewicz, Agata Graff, Marzena Szczygłowska, Tadeusz Pilipczuk, Anna
Piekarska, Karol Dziedziul, Piotr Konieczka, Jacek Namieśnik, Agnieszka Bartosze ........ 307
METHOD VALIDATION OF HEAVY METALS ANALYSIS IN POMEGRANATE
JUICE BY INDUCTIVELY COUPLED PLASMA-MASS SPECTROPHTOMOTERY
Turkan Abbasova, Khayale Mustafayeva, Roya Rahimova, Aydan Hamidullazade,
Perihan Yolci Omeroglu ..................................................................................................... 308
A SURVEY OF THE MULTI-ELEMENTAL CONTENT OF EDIBLE MUSHROOMS
USING ICP-MS IN THE SINGAPORE RETAIL MARKET
Gerald CHUNG, Buay Ting TAN, Huey Yee LEE, Joanne CHAN ..................................... 309
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies
INVESTIGATING THE IN VITRO BIOAVAILABILITY OF POLYPHENOLS IN
FRESH AND SUN-DRIED FIGS (Ficus carica L.)
Senem Kamiloglu, Esra Capanoglu .................................................................................... 313
SIMULATION OF IN VITRO DIGESTION AND ABSORPTION OF POLYPHENOLIC
COMPOUNDS
Tomasz TARKO, Aleksandra DUDA-CHODAK, Paweł SATORA, Natalia ZAJĄC ............ 314
METHOD DEVELOPEMENT FOR DIRECT WINE ANALYSIS BY INDUCTIVELY
COUPLED PLASMA MASS SPECTROMETERY
Dávid Andrási, Áron Soós, István Fekete, Béla Kovács ..................................................... 315
WILD EDIBLE PLANT: Cnicus benedictus
Dilek DULGER, Yasemin SAHAN ..................................................................................... 316
FACTORS RELATED WITH DISSOLVED SILICON CONTENT IN BELGIAN BEERS
Anita Van Landschoot, Jonas Schoelynck, Anneleen Decloedt, Eric Struyf ........................ 317

DAIRY OFFER AND CALCIUM CONTENT ASSESSEMENT IN MENUS OF

COSTAL CROATIA KINDERGARTENS
 Marijana Matek Sarić,Judita Grzunov ............................................................................... 318

THE EFFECT OF DIFFERENT PRODUCTION AREAS AND NPK TREATMENTS

ON THE Cu, Fe AND Mn CONTENT OF WINTER WHEAT (Triticum aestivum L.)
GRAINS
Zita Kata Burján, Béla Kovács, Dávid Andrási .................................................................. 319
VARIATIONS IN CONCENTRATION OF ESSENTIAL MICROELEMENTS IN
CABBAGEHEADS PRODUCED UNDER DIFFERENT MULCHING AND
FERTILIZATION REGIMES
Ivana Maksimović, Marina Putnik-Delić, Žarko Ilin, Rudolf Kastori, Boris Adamović,
Dušan Marinković, Andrea Župunski ................................................................................. 320
CHEMICAL CONSTITUENTS AND BIOLOGICAL ACTIVITY OF Boletus aereus
BULL. GROWING WILD IN SERBIA: IN VITRO AND IN SITU ASSAYS
Dejan Stojković, AnaĆirić, Filipa S. Reis, Lillian Barros, JasminaGlamočlija, Isabel
C.F.R. Ferreira, Marina Soković ....................................................................................... 321
CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDANT PROPERTIES
OF THE BIOACTIVE PEPTIDE LQKW FROM BETA-LACTOGLOBULIN AND IN
VITRO STUDY OF ITS BIOAVAILABILITY
Faïza Zidane, Céline Cakir-Kiefer, Claire Soligot, Jean-Michel Girardet, Yves Le Roux.. 322
ANTIHYPERTENSIVE PEPTIDES FROM FOODS: IN VITRO STUDY OF THEIR
MECHANISM OF ACTION IN RELATION TO THEIR BIOLOGICAL ACTIVITY
Faïza Zidane, Gabrielle Zeder-Lutz, Danièle Altschuh, Annie Dary, Laurent Miclo,
Céline Cakir Kiefer ............................................................................................................ 323
EVALUATING BIOAVAILABILITY OF PHENOLICS AND ANTHOCYANINS IN
SOUR CHERRY DURING CODIGESTION WITH OTHER FOOD COMPONENTS
T. Öksüz, D. Nilufer-Erdil .................................................................................................. 324
FATTY ACID COMPOSITION AND FAT SOLUBLE VITAMINS CONTENT OF
BULGARIAN BLACK SEA FISH SPECIES
M. Stancheva, D.A. Dobreva, A. Merdzhanova, L. Makedonski ......................................... 325
OPTIMIZATION OF PRESSURIZED LIQUID EXTRACTION OF
GLYCOALKALOIDS FROM POTATO PEEL USING RESPONSE SURFACE
METHODOLOGY
Mohammad B. Hossain, Ashish Rawson, Ingrid Aguiló-Aguayo, Nigel P. Brunton,
Dilip K. Rai ........................................................................................................................ 326
DETERMINATION OF OCTANOL-WATER PARTITION COEFFICIENTS OF
ANTHOCYANIN STANDARDS AND DRIED CALYCE OF HIBISCUS
SABDARIFFA
H. A. Sindi, L. J. Marshall, M. R. A. Morgan ..................................................................... 327
NOVEL FOOD INGREDIENT: OLEASTER FLOUR
Yasemin Sahan, Asuman Cansev, Guler Celik, Duygu Gocmen ........................................ 328
Risk Assessment, Risk/Benefit Analyses
ARE CHILEANS EXPOSED TO DIETARY FURAN?
María S. Mariotti, Carla Toledo , Karen Hevia , J.Pablo Gomez, Kit Granby, Jaime
Rosowski, Oscar
Castillo, Franco Pedreschi. ............................................................................................... 333

ASSESSMENT OF CONSUMERS EXPOSURE TO PESTICIDES IN APPLES AND

THE POTENTIAL HEALTH RISK
Bożena Łozowicka, Piotr Kaczyński ................................................................................... 334
Effects of Food Processing on Food Constituents
QUALITY AND SAFETY CONTROL OF THE CROSSAN (A PASTRY BAKERY
PRODUCT)
Mahmoud Abu-Ghoush, Mutlag Al-Otaibi, Ekhlas Al- Najar ............................................ 339
EFFECT OF JAM PROCESSING ON ANTHOCYANINS, PHENOLICS AND
ANTIOXIDANT CAPACITY OF BLACK MULBERRY (Morus nigra)
Merve Tomas, Esra Capanoglu .......................................................................................... 340
THE EFFECT OF HIGH PRESSURE PROCESSING ON KIWIFRUIT AND
KIWIFRUIT BASED FOOD CONSTITUENTS
A.Baranda, P. Montes, I. Martinez-Marañon ..................................................................... 341
EFFECT OF DOMESTIC COOKING METHODS ON ANTIOXIDANT CAPACITY OF
KALE
Huri ILYASOGLU, Nesibe ARSLAN BURNAZ, Cemalettin BALTACI ............................... 342
EFFECTS OF PROCESSING ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT
STATUS OF COMMERCIAL TURKISH HAZELNUT VARIETIES
Ebru PELVAN, Cesarettin ALASALVAR ............................................................................ 343
HEAT EFFECT ON ISOMERIZATION OF LYCOPENE FROM MOMORDICA
COCHINCHINENSIS (GAC)
H. Phan-Thi, L. Cao-Hoang, Y. Waché ............................................................................. 344
DOES SALT AND AMOUNT OF WATER USED FOR BOILING INFLUENCE THE
FINAL QUALITY OF BROCCOLI?
Radhika Bongoni, Bea Steenbekkers, Ruud Verkerk, Matthijs Dekker ............................... 345
RISK ASSESSMENT OF CAMPYLOBACTER IN BROILER CHICKEN MEAT IN
ALGERIA
A. Ayachi, M. Bali, N. Heleili, O. Bennoune, M.S. Benterki ............................................... 345
EFFECTS OF DIFFERENT HEAT TREATMENTS ON THE ANTIOXIDANT
ACTIVITIES OF SOME COMMON EDIBLE MUSHROOMS
Wah Cheng, Peter C.K. Cheung ......................................................................................... 346
OPTIMISATION OF GERMINATION TEMPERATURE AND TIME TO IMPROVE
GAMMA-AMINOBUTYRIC ACID, POLYPHENOLS AND ANTIOXIDANT
ACTIVITY IN BROWN RICE
Patricio Cáceres-Costales, Cristina Martínez-Villaluenga, Lourdes Amigo, Juana Frias .. 347
EFFECT OF HARVESTING TIME ON TOTAL PHENOLICS AND ANTIOXIDANT
ACTIVITY IN CONVENTIONAL AND PURPLE SPROUTING BROCCOLI
Cristina Martínez-Villaluenga, Laura Cañas-Rico, Enrique Cadiñanos, Juana Frias ....... 348
OPTIMIZATION OF OLIVE OIL EXTRACTION BY MEANS OF PROCESSING AIDS
Fátima Peres, Luisa Louro Martins, Suzana Ferreira-Dias Fátima Peres, Luisa Louro
Martins, Suzana Ferreira-Dias ......................................................................................... 349
THE STUDY OF QUALITY PROPERTIES OF BREAD MADE OF PARTIALLY –
BAKED DOUGH IN FREEZING AND COLD STORAGE CONDITIONS
Zohreh Feizabadi, Mania Salehifar, Mohammadreza Eshaghi ........................................... 350
IMPORTANT POINTS IN PASTEURIZATION WITH PLATE HEAT EXCHANGERS
Ali Erbili Bodur .................................................................................................................. 351
EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE
FORMATION IN CHEESE
Eszter Korompai, Livia Simon-Sarkadi, Klára Pásztor-Huszár, István Dalmadi,
Gabriella Kiskó ................................................................................................................. 352
CHANGES OF TOTAL ANTHOCYANINS CONTENT IN Rubus idaeus L. DURING
OVEN AND INFRARED DRYING
Simona Oancea, Olga Drăghici , Mihaela Stoia ................................................................ 353
INVESTIGATING THE EFFECTS OF CONVENTIONAL AND MICROWAVE
COOKING ON ANTIOXIDANT CAPACITY OF TRADITIONAL TURKISH FRUIT
DESSERTS AND COMPOTES 354
 Senem Kamiloglu, Merve Aksu, Ebru Firatligil-Durmus, Esra Capanoglu ........................

EFFECT OF DIFFERENT DRYING TECHNIQUES ON BIOACTIVE PROFILE AND

ANTIOXIDANT CAPACITY OF BASIL (Ocimum basilicum L.)
Arijana Bušić, Aleksandra Vojvodić, Draženka Komes, Cynthia Akkermans,
Ana Belščak-Cvitanović, Maarten Stolk, Gerard Hofland .................................................. 355
THE EFFECT OF VARYING THE CONCENTRATION OF VARIOUS SALTS ON
THE ACTIVITY OF THE INOSINATE MONOPHOSPHATE-DEGRADING ENZYME
IN FISH PROCESSING
Hiroko Seki, Izumi Ueno, Naoko Hamada-Sato ................................................................. 356
INFLUENCE OF ELECTRON BEAM IRRADIATION IN THE ORGANIC ACIDS
PROFILE OF PORTUGUESE CHESTNUTS (Castanea sativa MILL.)
Márcio Carocho, Amilcar L. Antonio, Lillian Barros, João C.M. Barreira, Albino Bento,
Andrzej Rafalski, Isabel C.F.R. Ferreira ............................................................................ 357
EFFECTS OF GAMMA RADIATION ON CHEMICAL COMPOSITION OF
PROCESSED SAMPLES OF THE WILD MUSHROOM MACROLEPIOTA PROCERA
Ângela Fernandes, Amilcar L. Antonio, M. Beatriz P. P. Oliveira, Anabela Martins,
Isabel C.F.R. Ferreira ........................................................................................................ 358
CHANGES IN CATECHINE CONTENT OF TURKISH GREEN TEA BEVERAGE
DURING STORAGE
Sena SAKLAR AYYILDIZ, Ayşe BAKAN, Bülent KARADENİZ, Erdal ERTAŞ, İbrahim
Sani ÖZDEMİR, Banu BAHAR .......................................................................................... 359
ANALYSIS OF THE PHYSICAL AND FUNCTIONAL PROPERTIES OF
ACETYLATED CASSAVA (MANIHOT ESCULENTA) STARCH
Tayo N. Fagbemi, Adebayo S. Adeoya, Adebanjo A. Badejo ............................................... 360
DRYING ASSISTED WITH HIGH INTENSITY ULTRASOUND
Dujmić Filip, Brnčić Mladen, Karlović Sven, Bosiljkov Tomislav, Ježek Damir,
Tripalo Branko ................................................................................................................... 361
OVEREXPRESSION OF FORMATE METABOLITE IN STREPTOCOCCUS
THERMOPHILUS
Yekta GEZGINC, Ebru SEVEN, F. Gul OZCELIK, Ismail AKYOL .................................... 362
QUALITY CHARACTERISTICS OF GINSENG SEED OIL TREATED BY
DIFFERENT EXTRACTION METHODS
Kyung-Tack Kim, Myung-Hee Lee, Sang Yoon Choi, Sung-Soo Kim, Hee-Do Hong,
Chang-Won Cho, Young-Chan Kim, Junghae Rho, Young Kyoung Rhee .......................... 363
EFFECT OF PROCESSING TECHNIQUES ON SOME QUALITY PARAMETERS OF
POMEGRANATE JUICE
Sibel Uzuner, Jale Acar ..................................................................................................... 364
EFFECT OF MILLING ON THE ANTIOXIDANT ACTIVITY OF RICE HUSKS AND
MILLED RICE
Jeehye Sung, Byeong-Sam Kim, Yoonsook Kim .................................................................. 365
EFFECTS OF GAMMA IRRADIATION ON THE PHENOLIC AND ANTIOXIDANT
PROFILES OF MACADEMIA NUTS. THE ROLE OF STORAGE CONDITIONS AND
PACKAGING METHODS
C. Proestos, P. Zoumpoulakis, K. Kokkotou, V.J. Sinanoglou, C. Sflomos, A. Aravantinos 366
ENZYMATIC BIOTRANSFORMATION OF GINSENOSIDES IN GINSENG
SUBSTRATES BY MIXED LACTIC ACID BACTERIA STRAINS
Young Kyoung Rhee, Young-Chul Lee, Kyungtack Kim, Hee-Do Hong, Jeonghae Rho,
Young-Chan, Chang-Won Cho .......................................................................................... 367
PRESERVATION OF SHREDDED CARROTS BY TREATMENT WITH OZONATED
WATER
Ingrida Augspole, Tatjana Rakcejeva, Liga Skudra, Ingmars Cinkmanis .......................... 368
DRYING BEHAVIOUR OF ZUCCHINI AND EGGPLANT
Naciye KUTLU, Asli ISCI................................................................................................... 369

DICARBONYL COMPOUNDS IN MEAT - EFFECT OF COOKING PROCESSES

J. Degen, J. Löbner, M. Roldán Romero, J. Ruiz Carrascal, T. Antequera Rojas, T.
Henle .................................................................................................................................. 370
EFFECT OF EXTRUSION ON HIGH-TANNIN COLORED SORGHUMS
Jhony William Vargas-Solórzano, Raimundo da Silva Freire Neto, Cristina Yoshie
Takeiti, Carlos Wanderlei Piler de Carvalho and José Luis Ramírez Ascheri ................... 371
FUROSINE AND N(epsilon)-CARBOXYMETHYLLYSINE IN COOKED LAMB
MEAT
J. Löbner, J. Degen, M. Roldán Romero, J. Ruiz Carrascal, T. Antequera Rojas, T.
Henle .................................................................................................................................. 372
EFFECTS OF FOOD PROCESSING ON PESTICIDE RESIDUES IN
BLACKCURRANTS
Bożena Łozowicka, Magdalena Jankowska, Piotr Kaczyński, Izabela Hrynko, Ewa
Rutkowska .......................................................................................................................... 373
COUPLING OF REVERSE OSMOSIS AND SPRAY DRYING PROCESSES TO
OBTAIN GRAPE JUICE POWDER
Bianca A. dos Santos, Luiz Fernando M. Silva, Sérgio M. Pontes, Flávia S. Gomes,
Regina I. Nogueira, Lourdes M. C. Cabral, Renata V. Tonon ............................................ 374
CONCENTRATION OF ANTHOCYANINS FROM JUSSARA PULP BY COUPLING
MICROFILTRATION AND NANOFILTRATION PROCESSES
Luciana S. Martinez, Flávia S. Gomes, Renata V. Tonon, Suely P. Freitas, Lourdes M.C.
Cabral ................................................................................................................................ 375
PROPERTIES OF CORN GRITS EXTRUDATES WITH ADDITION OF WHEAT
BRAN
Antun Jozinović, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Kristina Valek Lendić,
Midhat Jašić ....................................................................................................................... 376
EFFECT OF EXTRACTION CONDITIONS ON THE COMPOSITIONAL
CHARACTERISTICS OF SOUR CHERRY KERNEL OIL
Cemile Yılmaz, Vural Gökmen............................................................................................ 377
EFFECT HIGH-PRESSURE PROCESSING AND FREEZE-DRYING ON ONION
BIOACTIVE COMPOUNDS
Begoña De Ancos, Diana González-Peña, Clara Colina-Coca, Concepción Sánchez-
Moreno .............................................................................................................................. 378
EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE INTERFACIAL
PROPERTIES OF MILK PROTEINS
Semanur Yıldız, Berrak Delikanlı, Ozan Gürbüz ................................................................ 379
EFFECT OF THE ADDITION OF ROSEMARY EXTRACTS ON STABILITY OF
THIAMINE HYDROCHLORIDE IN THE PRESENCE OF SELECTED OILS
K. Szymandera-Buszka, K. Waszkowiak ............................................................................ 380
QUALITY EVALUATION OF GREEN ASPARAGUS (A. officinalis) PREPARED BY
SOUS-VIDE METHOD
Weon Seon Yang, Weon-Sun Shin ....................................................................................... 381
QUANTIFYING CHANGES OF SELECTED TASTE COMPOUNDS IN POTATO
DURING THERMAL PROCESSING USING IN SITU QUANTITATIVE NUCLEAR
MAGNETIC RESONANCE SPECTROSCOPY (ISQNMR)
Heikki Aisala, Marika Kalpio, Mari Sandell, Jari Sinkkonen, Anu Hopia, Hervé This ...... 382
HYDROXYMETHYLFURFURAL AND FURFURAL IN DIFFERENT TYPES OF
BEER
M. Prucha, K. Dias, A. Ferreira, O. Viegas, O. Pinho, I.M.P.L.V.O. Ferreira .................. 383
EFFECT OF FLAXSEED PREPARATIONS ON QUALITY OF PORK MEAT LOAF 384
 Katarzyna Waszkowiak, Magdalena Rudzińska, Krystyna Szymandera-Buszka,
Marzanna Hęś ....................................................................................................................

POLYPHENOLS , GLUCOSINOLATE CONTENTS AND ANTIOXIDANT ACTIVITY

IN JUICES AND POMACES OBTAINED FROM BROCCOLI CULTIVAR
Róża Biegańska-Marecik, Elżbieta Radziejewska-Kubzdela, Michał Słodziński, Marcin
Kidoń ................................................................................................................................. 385
CONTENTS OF BIOLOGICAL ACTIVE COMPOUNDS IN JUICE AND POMACE
PRODUCED FROM WHITE CABBAGE
Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik, Michał Słodziński, Marcin
Kidoń ................................................................................................................................. 386
BIOACTIVE PEPTIDES GENERATED BY IN VITRO DIGESTION OF DRY-CURED
HAM: EFFECT OF MATURATION TIME AND SALT CONTENT
Sara Paolella, Claudia Falavigna, Iulia Pantea, Arnaldo Dossena, Roberta Virgili,
Gianni Galaverna............................................................................................................... 387
DEVELOPMENT OF PROTEIN-BOUND AND FREE D-AMINO ACIDS DURING
FERMENTATION AND DRYING PROCESSES OF COCOA BEANS COMING FROM
DIFFERENT GEOGRAPHICAL REGIONS
Angela Marseglia, Augusta Caligiani, Gerardo Palla ....................................................... 388
VOLATILE PROFILE EVALUATION DURING MADEIRA WINES VINIFICATION
WITH TRADITIONAL VARIETIES
Andreia Miranda, Vanda Pereira, Francisco Albuquerque, José C. Marques ................... 389
EVALUATION OF COLOUR DEVELOPMENT IN MADEIRA WINE AGEING:
ESTUFAGEM VS. CANTEIRO
Maria João Carvalho, Andreia Miranda, Vanda Pereira, Francisco Albuquerque, José
C. Marques ......................................................................................................................... 390
DOES INFRARED TREATMENT INDUCE CHANGES IN SOME PROPERTIES OF
TEMPERED AND NON-TEMPERED BARLEY SAMPLES?
Mehtap Fevzioglu, Arzu Basman ....................................................................................... 391
INFLUENCE OF BIOTECHNOLOGICAL TREATMENT ON BIOACTIVE
COMPONENTS AND TEXTURAL PROPERTIES OF SNACKS
Malgorzata Gumienna, Małgorzata Lasik, Sylwia Mildner-Skudlarz, Zbigniew
Czarnecki, Jacek Nowak ................................................................................................... 392
THE CONTENT OF SOME SELECTED PRO-HEALTH INGREDIENTS IN
EXTRUDATES CONTAINING DIFFERENT MORPHOLOGICAL COMPONENTS OF
RED KIDNEY BEAN
Artur Szweniel, Małgorzata Gumienna, Małgorzata Lasik, Zbigniew Czarnecki, Wiktor
Obuchowski 393
THE USE OF MODIFIED ENZYME IN THE CREATION OF HEALTHY
PROPERTIES OF THE PASTA PRODUCTS OBTAINED FROM BROAD BEANS
Małgorzata Gumienna, Jacek Nowak, Małgorzata Lasik, Artur Szwengiel, Zbigniew
Czarnecki, Wiktor Obuchowski .......................................................................................... 394
INFLUENCE OF BIOTECHNOLOGICAL TREATMENT ON BIOACTIVE
COMPONENTS AND NUTRIENTS IN RAW MATERIALS AND PASTA PRODUCTS
OBTAINED
Małgorzata Gumienna, Zbigniew Czarnecki, Małgorzata Lasik, Jacek Nowak, Artur
Szwengiel, Wiktor Obuchowski ......................................................................................... 395
EFFECT OF DECORTICATION ON COMPOSITION OF MILLING FRACTIONS OF
SPECIALTY CEREALS
Blanka Bucsella, Attila Bagdi, Mónika Rovács, Stefano D’Amico, Regine Schoenlechner,
Sándor Tömösközi .............................................................................................................. 396
MELATONIN AND SEROTONIN CONTENT OF SOUR CHERRY AND SOUR
CHERRY JUICE
İlkay TÜRKMEN ÖZEN, Aziz EKŞİ ................................................................................... 397
EFFECTS OF HIGH-PRESSURE TREATMENT AND DIFFERENT COOKING
METHODS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF MARINATED
CHICKEN
Malco Cruz-Romero, Pierre-Mehdi Hadbi, Joe P. Kerry ................................................... 398
CONCENTRATION OF SHRIMP WASTEWATER BY ULTRAFILTRATION FOR
PROTEIN RECOVERY
Bianca A. dos Santos, Cinthia C. Couto, Luiz Fernando M. Silva, Marília P. Stephan,
Tatiana L. Azevedo, Lourdes M. C. Cabral, Renata V. Tonon ............................................ 399
EXTRACTION OF ANTHOCYANINS FROM GRAPE POMACE GENERATED
DURING THE PRODUCTION OF WHITE WINE
Ana Paula G. Cruz, William L. Junior, Renata V. Tonon, Alexandre G. Torres, Suely P.
Freitas, Lourdes M. C. Cabral ........................................................................................... 400
PHYSICOCHEMICAL PROPERTIES OF MICRO PARTICULATED ZEIN PROTEINS
Behic Mert, Aziz Tekin ........................................................................................................ 401
EFFECT OF PROCESSING ON THE FUNCTIONAL COMPONENTS OF
EXTRUDATES
Bade Tonyali, Ilkay Sensoy................................................................................................. 402
Processing Toxicants
EFFECTS OF DIFFERENT COOKING CONDITIONS ON HETEROCYLIC AMINE
CONTENTS OF CHICKEN MEATBALLS
Özgül Özdestan, Ali Üren, Hilal İşleroğlu, Tansel Kemerli, Melike Sakin-Yılmazer,
Figen Kaymak, Bekir Özyurt .............................................................................................. 407
ANALYTICAL METHODS FOR THE DETERMINATION OF HETEROCYCLIC
AMINES IN MEAT PRODUCTS
Özgül Özdestan .................................................................................................................. 408
ACRYLAMIDE, 5-HYDROXYMETHYLFURFURAL AND CARBOXYMETHYL-
LYSINE LEVELS IN INSTANT COFFEE AND COFFEE SUBSTITUTES
G. Loaec, P. Jacolot, C. Niquet-Léridon, F.J. Tessier ........................................................ 409
KINETIC MODELING OF THE FORMATION OF ACRYLAMIDE AND HMF IN
BISCUITS
H.J. van der Fels-Klerx, N. Nguyen, B. Atac Mogol, E. Capuano, T. Kocadağlı, N.
Göncüoğlu, B.A. Hamzalıoğlu, V. Gökmen, M.A.J.S. van Boekel ....................................... 410
ANALYSIS OF FURAN BY HS GC-MS: COMPARISON BETWEEN CONSTANT
MODE AND PRECONCENTRATION IN TRAP MODE
M Mesías, MA Martínez, FJ Morales ................................................................................. 411
ROLE OF BIOACTIVE CARBONYL COMPOUNDS ON THE CONVERSION OF
ASPARAGINE INTO ACRYLAMIDE DURING HEATING
Aytül Hamzalıoğlu, Vural Gökmen ..................................................................................... 412
SURVEY ABOUT ACRYLAMIDE LEVELS BY LC/MS-MS ANALYSIS IN DRIED
FRUITS COLLECTED
E.L. De Paola, A. Antonelli, D. Garbini,-M. Barbanera ................................................... 413
ANTIOXIDATIVE ACTIVITY OF FILIPENDULA EXTRACTS AND THEIR EFFECT
ON THE FORMATION OF HETEROCYCLIC AMINES IN A MODEL SYSTEM
Audrius Pukalskas, Milda Pukalskienė, Rimantas P. Venskutonis 414
DETERMINATION OF GLYCIDYL AND 3-MCPD FATTY ACID ESTERS BY
REVERSED-PHASE HIGH-PERFORMANCE LIQUID
CHROMATOGRAPHY/ELECTROSPRAY IONIZATION TRIPLE QUADRUPOLE
MASS SPECTROMETRY
László Tölgyesi ................................................................................................................... 415
ACRYLAMIDE LEVEL IN DIFFERENT TYPES OF COFFEE AND AN
ASSESSMENT OF THE IMPACT OF RAW MATERIAL AND PROCESSING
CONDITIONS
Hanna MOJSKA, Iwona GIELECINSKA .......................................................................... 416
OCCURRENCE OF FURAN IN TOMATO PASTE AND ITS RELATION WITH
POTENTIAL PRECURSORS
H. Gül Akıllıoğlu, K. Savaş Bahçeci, Vural Gökmen .......................................................... 417
ACRYLAMIDE CONTENTS OF COMMERCIAL BABY BISCUITS
Mehmet Fatih Cengiz, Cennet Pelin Boyacı Gündüz .......................................................... 418
ASSESSMENT OF DIETARY EXPOSURE OF ACRYLAMIDE IN SAUDI INFANTS
M. Thaiban, L. J. Marshall, C. Orfila, M. J Holmes ......................................................... 419
PAH IN FOOD
Çiğdem AŞÇIOĞLU, Ramazan ŞEVİK ............................................................................... 420
MITIGATION OF FOOD PROCESSING CONTAMINANTS BY ALTERNATIVE
SUGAR SUBSTITUTES
M.D del Castillo, N. Martínez-Sáez, E. García-Serna, F.J. Morales .................................. 421
Contaminants in Food and Feed
INSIGHTS INTO FUNGAL AND PLANT METABOLISM THROUGH MASS
SPECTROMETRY AND SIGNIFICANCE TO FOOD & FEED SAFETY
Ebru Ates, Michal Godula .................................................................................................. 425
PESTICIDE RESIDUES IN TEA: SAMPLES COLLECTED ACROSS VARIOUS
MARKETS
Jana Pulkrabova, Lucie Drabova, Jana Zuzankova, Kamila Kalachova, Tomas Cajka,
Jana Hajslova .................................................................................................................... 426
VARIATION OF PESTICIDE RESIDUES WITHIN THE ROWS OF A FIELD
Perihan Yolci Omeroglu, Árpad Ambrus, Dilek Boyacioglu .............................................. 427
EFFECTS OF MIXING LOTS ON SAMPLING UNCERTAINTY
Perihan Yolci Omeroglu, Árpad Ambrus, Dilek Boyacioglu .............................................. 428
DRIED VINE FRUITS ORIGINATED FROM GREECE AS SUBSTRATE FOR
AFLATOXIN B1 PRODUCTION
A.Kanapitsas, E.Kollia, P.Kostarelou, P.Markaki.............................................................. 429
PESTICIDE RESIDUES IN GRAPES AND EFFECT OF DRYING PROCESS ON
RESIDUES
Ayşe Özbey, Şeyda Cingöz.................................................................................................. 430
NEW-ADVANCED-VERSATILE METHODOLOGY FOR SAMPLE PREPARATIONS
FOR ANALYSIS OF AFLATOXIN M1 IN MILK USING LC-MS/MS
Mehmet BALCI, İrfan ÜNLÜSAYIN , Gökçe GÖKSU GÜRSU, Nezih HEKİM .................. 431
NEW-ADVANCED-VERSATILE METHODOLOGY FOR SAMPLE PREPARATION
FOR ANALYSIS OF MULTI-MYCOTOXINS IN DIFFERENT FOOD COMMODITIES
USING LC-MS/MS
Mehmet BALCI , İrfan ÜNLÜSAYIN , Gökçe GÖKSU GÜRSU, Nezih HEKİM ................ 432
MYCOTOXIN PROFILE OF Fusarium langsethiae STRAINS ISOLATED FROM
ITALIAN WHEAT: IDENTIFICATION AND CHARACTERIZATION OF NEW
TRICHOTHECENE GLYCOSIL DERIVATIVES
Veronica M.T. Lattanzio, Michelangelo Pascale, Miriam Haidukowski, Biancamaria
Ciasca, Alessandro Infantino, Alberto Santori, Angelo Visconti ........................................ 433
METHOD FOR THE DETERMINATION OF CHLORAMPHENICOL IN FOOD 434
 Patrícia A. S. Tette, Letícia R. Guidi, M. Beatriz A. Glória ................................................

FAST SCREENING AND CONFIRMING BY HIGH RESOLUTION ACCURATE

MASS LC-MS/MS OF PESTICIDES AND MYCOTOXINS IN MATRIX
Frans Schoutsen, Hans Mol, Paul Zomer ......................................................................... 435
MINIMISATION OF THE PAH CONTENTS IN SMOKED MEAT PRODUCTS BY
EMPLOYING DIFFERENT TYPES OF WOOD
Alexander Hitzel, Margarete Pöhlmann, Fredi Schwägele, Karl Speer, Wolfgang Jira ..... 436
A HS-SPME-GC-MS SCREENING-METHOD FOR DETERMINING NICOTINE IN
GREEN AND BLACK TEA
Gesche Wittpahl, Christian Schött, Isabelle Kölling-Speer, Karl Speer ............................. 437
EFFECT OF GAMMA IRRADIATION ON THE PRODUCTION OF AFLATOXIN B1
BY ASPERGILLUS PARASITICUS IN CURRANTS ORIGINATED FROM GREECE
A.Kanapitsas, A.Batrinou, A.Aravantinos, P.Markaki ........................................................ 438
SURVEY ABOUT LEVELS OF ERGOT ALKALOIDS BY LC/MS-MS ANALYSIS IN
CEREAL-BASED FOODS COLLECTED IN ITALIAN MARKET
P. Miraglia, D. Melucci , D. Garbini, M. Barbanera ......................................................... 439
BEHAVIOR OF FIVE PESTICIDES IN MANUFACTURING OF ORANGE JUICE.
INFLUENCE OF INDUSTRIAL PROCESSES.
José Oliva, Alba Maestro, Ascensión Morales, Miguel Ángel Cámara, Alberto Barba...... 440
MASKED MYCOTOXINS IN DURUM WHEAT: A GREENHOUSE EXPERIMENT
Andrea Dall’Erta, Alessandro Tonelli, Martina Cirlini, Pietro Lancioni, Andrea Massi,
Chiara Dall’Asta and Gianni Galaverna ........................................................................... 441
SIMPLIFIED PROCEDURE FOR ISOLATION OF BENZO[A]PYRENE FROM
SMOKED SAUSAGES
Božena Skláršová, Jana Semanová, Peter Šimko................................................................ 442
POSSIBILTY OF REMOVAL POLYCYCLIC AROMATIC HYDROCARBONS FROM
SMOKED MEAT PRODUCTS BY ADSORPTION ON PLASTIC PACKAGES
Jana Semanová, Božena Skláršová, Peter Šimko................................................................ 443
DETECTION AND CHARACTERIZATION OF FUMONISIN B TYPE MYCOTOXIN
ISOMERS IN A SOLID RICE CULTURE INOCULATED WITH Fusarium
verticillioides BY ULTRAHIGH PERFORMANCE LIQUID
CHROMATOGRAPHY/ELECTROSPRAY IONIZATION QUADRUPOLE TIME-OF-
FLIGHT MASS SPECTROMETRY
László Tölgyesi, Tibor Bartók ............................................................................................ 444
VETERINARY DRUG RESIDUES IN FOOD : CASE OF ILLEGAL USE OF
CHLORAMPHENICOL IN ANIMALS INTENDED FOR HUMAN CONSUMPTION
Murielle Gaugain, Marie-Pierre Chotard, Dominique Hurtaud-Pessel 445
DETERMINATION OF PESTICIDE RESIDUES IN FATTY VEGETABLE MATRICES
BY GEL PERMEATION CHROMATOGRAPHY FOLLOWED BY GAS
CHROMATOGRAPHY-MASS SPECTROMETRY
Neslihan Çallı ALTUN ....................................................................................................... 446
MYCOFLORA OF SOME SNACKS SOLD IN ADO-EKITI, EKITI STATE NIGERIA
Aboloma Rita Ifeyinwa, Ogunbusola Eunice Moriyike ....................................................... 447
DOGS AND BIRDS DRY FOOD FUMONISIN FB1 AND FB2 CONTAMINATION
AND THEIR RELATION TO INGREDIENTS AND HUMIDITY CONDITIONS
Karina Koerich de Souza, Vildes Maria Scussel ................................................................ 448
DETERMINATION OF DEOXYNIVALENOL (DON) IN GREEK RETAILS
PRODUCTS BY HPLC-DAD
S. Agriopoulou , Doubaki E., Georgopoulou M. J. Kapolos, A. Koliadima , G.
Karaiskakis ......................................................................................................................... 449
THERMAL DEGRADATION OF CHLORPYRIFOS-ETHYL IN TOMATO
HOMOGENATE
Mehmet Fatih Cengiz, Ayşe Kevser Bilgin, Cennet Pelin Boyacı Gündüz .......................... 450
MYCOSPIN 400 MULTITOXIN CLEAN-UP COLUMN AND FULLY STABLE 13C-
LABELLED INTERNAL STANDARDS FOR MULTITOXIN MYCOTOXIN
ANALYSIS BY LC-MS/MS
Alois Schiessl, Christina Brewe, Elisabeth Halbmayr-Jech, Markus Kainz ....................... 451

QUANTITATION OF AFLATOXINS, OCHRATOXIN AND FUMONISINS WITH

THE DIRECT COMPETITIVE ELISA IN FOODS.
D.Houhoula, A.Batrinou, M. Athanasopoulou, G. Malogiannis, E. Nikolaidis K.
Sflomos, S. Koussissis........................................................................................................ 452
SURVEILLANCE STUDY FOR ANTIBIOTIC RESIDUES IN HONEY FROM
TURKEY
Ufuk Alpat, Aslı Elif Sunay, İlknur Coşkun, Tuğçe Daştan, Elif Yorulmaz Önder, ilknur
Temli, Özlem Cengiz .......................................................................................................... 453
PROFILE AND LEVEL OF BIOGENIC AMINES IN DOGS AND CATS PET FOOD -
AN INDICATOR OF FOOD QUALITY AND SAFETY
Karina Koerich de Souza, Maria Beatriz A. Gloria, Vildes M. Scussel ............................ 454
ASSESSMENT OF NITRATE AND NITRITE CONTENT OF INFANT FOOD
L.j. Torović, V. Hornjak ,B. Mihajlović, L.j. Trajković-Pavlović ........................................ 455
DETERMINATION OF GLYPHOSATE RESIDUES IN DRINKING WATER
Mehmet Fatih Cengiz, Muhammed Zeki Durak, Şükriye Nilüfer ........................................ 456
QUANTITATIVE LATERAL FLOW FOR THE DETECTION OF MYCOTOXINS
Anthony J. Lupo, Frank Klein, Tim Goldy, Josh Kuipers, Paul Lewis, Coilin Walsh ......... 457
DIRECT DETERMINATION OF PERCHLORATE IN DRINKING WATER BY ION
CHROMATOGRAPHY
Ayşe Kevser Bilgin, Mehmet Fatih Cengiz ......................................................................... 458
THIOCYANATE DETERMINATION IN DRINKING WATER BY ION
CHROMATOGRAPHY
Ayşe Kevser Bilgin, Mehmet Fatih Cengiz ......................................................................... 459
HIGH INCIDENCE OF PESTICIDES IN VINE LEAVES DETECTED BY
VALIDATED GC/MS METHOD
Mehtap Keskin, Evcimen Pelin Ulca .................................................................................. 460
FATE OF FUMONISINS AND THEIR HYDROLYSIS PRODUCTS DURING
ALKALINE-COOKING OF MAIZE
A. De Girolamo, R. Schena, M. Pascale, V.M.T. Lattanzio, A. Visconti ............................ 461
ANALYSIS OF PHTHALATE CONTAMINATION IN ESSENTIAL CITRUS OILS BY
TANDEM GC/MS
Joerg Riener, John Upton, Stephan Baumann, Rafael Acosta, Mark Kanning ................... 462
DETECTION OF AFLATOXINS AND OCHRATOXIN A IN COFFEE BEANS
(GREEN AND ROASTED) TRADED IN THE TOWN OF BECHAR-ALGERIA
Alaa Slimani; Abdallah Moussaoui .................................................................................... 463
Allergens
REDUCTION OF MILK PROTEINS ALLERGENICITY BY MICROBIAL
TRANSGLUTAMINASE IN BALB/C MICE
F.H.R. Abd-Rabo, S. M. El-Dieb, A.M. Abd-El-Fattah, S.S. Sakr ...................................... 467
SIMULATED GASTROINTESTINAL DIGESTION OF PRU AR 3 APRICOT
ALLERGEN: ASSESSMENT OF ALLERGEN RESISTANCE AND
CHARACTERIZATION OF THE PEPTIDES BY UPLC/ESI-MS
Barbara Prandi, Laura Farioli, Tullia Tedeschi, Elide Anna Pastorello, Stefano Sforza .. 468
SEMI-QUANTITATIVE ESTIMATION OF NUTS CONTENT IN FOOD PRODUCTS
USING
REAL-TIME POLYMERASE CHAIN REACTION
Ľ. Piknová, V. Janská, T. Kuchta ........................................................................................ 469
DEVELOPMENT AND VALIDATION OF AN ELISA AND LATERAL FLOW TEST
FOR CASHEW NUTS SUITABLE FOR ALLERGEN TESTING
Elisabeth Halbmayr-Jech, Adrian Rogers, Lukas Frank, Markus Kainz ............................ 470
EFFECT OF GAMMA IRRADIATION ON THE ALLERGENICITY OF MACADAMIA
NUTS
A.Batrinou, D.Houhoula, K. Sigala, C. Proestos, K. Sflomos............................................. 471
SENSITIZATION TO MAJOR FOOD ALLERGENS AMONG CHILDREN
Mirela Marić, Suzana Rimac Brnčić, Marija Badanjak Sabolović .................................... 472
HIDDEN GLIADINS IN THE SAUSAGES
Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Magdalena
Goniewicz, Ryszard
Kowalski, Paulina Górecka ................................................................................................. 473
CHARACTERISATION OF POTENTIAL ALLERGENS IN BRINE SHRIMP (Artemia
salina)
Christiane Kruse Fæste, Anders Moen, Eliann Egaas, Thien Van Do ................................ 474
A RAPID LATERAL FLOW FOR DETECTION OF SESAME
Greig Christie, Pauline Titchener, Karrie Melville and Jennifer Rice ............................... 475
RELATIVE QUANTIFICATION OF WALNUTS AND HAZELNUTS IN BAKERY
PRODUCTS USING REAL-TIME POLYMERASE CHAIN REACTION
P. Siekel, V. Janská, Ľ. Piknová, T. Kuchta ........................................................................ 476
PROLAMIN CONTENT IN BEERS PRODUCED FROM DIFFERENT RAW
MATERIALS
Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Małgorzta Baraniak,
Paulina
Górecka ............................................................................................................................... 477
THE CONTENT OF SELECTED SOYA ALLERGENS IN FOOD. CONSUMER
AWARENESS OF SOYA CONTENT IN PROCESSED FOOD IN POLAND.
Anna Jedrusek-Golinska, Dorota Piasecka-Kwiatkowska .................................................. 478
Food adulteration & authenticity
DETECTION OF ADULTERATIONS IN TRADITIONAL PORTUGUESE GAME
MEAT PRODUCTS BY POLYMERASE CHAIN REACTION TECHNIQUE
Cristina G. Santos, Vitor S. Melo, Joana S. Amaral, M. Beatriz P.P. Oliveira, Isabel
Mafra .................................................................................................................................... 483
TRACEABILITY OF PUMPKIN SEED OIL - AN ANALYTICAL METHOD TO
ASSURE THE GEOGRAPHICAL ORIGIN USING ELEMENTAL FINGERPRINTING
Donata Bandoniene, Daniela Zettl, Thomas Meisel ........................................................... 484
ISOTOPIC CONTENT VARIATION OF SOME TRANSYLVANIAN FRUITS
D.A. Magdas, R. Puscas, G. Cristea, V. Mirel .................................................................... 485
A COMPARISON BETWEEN ISOTOPIC CONTENT OF COMMERCIAL AND
AUTHENTIC ORANGE AND APPLE JUICES
Gabriela Cristea, Dana Alina Magdas, Romulus Puscas, Valentin Mirel .......................... 486

ASSESSMENT OF THE AUTHENTICITY OF PLUM BRANDY BY IRMS

Maja Lojović, Biljana Marošanović, Nataša Kalajdžija, Sanja Podunavac Kuzmanović ... 487
HORSE AND PIG SPECIES TESTING OF MEAT PRODUCTS BY QUALITATIVE
PCR
Elisabeth Halbmayr-Jech, Lucy Bentley, Markus Kainz .................................................... 488
PHYSICAL ANALYSES ON ESTIMATION OF ADULTERATION IN HAZELNUT
PUREE
Ferda Seyhan, Bengü Öztürk, İbrahim S. Özdemir, F. Şeyma Bayraktar .......................... 489
AROMA PROFILING FOR THE DETERMINATION OF ADULTERATED
FOODSTUFFS USING AN ENANTIOSELECTIVE GCxGC APPROACH
Aurélie Bugey, Yves Janin , Serge Rudaz , Patrick Edder, Stefan Bieri.............................. 490
GC-IRMS ANALYSIS TO DETECT THE USE OF GENETICALLY MODIFIED FEED
IN MILK PRODUCTION
G. Vinci, F. Botrè, R. Preti, C. Colamonici, A. Tieri .......................................................... 491
ANTIOXIDANT CAPACITY, POLYPHENOLS AND BIOGENIC AMINES CONTENT
FOR ITALIAN CONTROLLED DENOMINATION OF ORIGIN (DOC) RED WINES
CHARACTERIZATION
Raffaella Preti, Alessandra Tieri, Simone Vieri, Giuliana Vinci ........................................ 492
DETECTION OF SUCROSE ADULTERATION IN HONEY USING FOURIER
TRANSFORM INFRARED SPECTROSCOPY
Muhammed Zeki Durak, Mehmet Fatih Cengiz ................................................................. 493
ISOTOPIC OXYGEN RATIOS AND TRACE METALS DETERMINATION IN SOME
ROMANIAN COMERCIAL WINES
Veronica Avram, Gabriela Cristea, Alina Magdas, Cezara Voica, Anamaria Hosu,
Claudia Cimpoiu,
Constantin Marutoiu ........................................................................................................... 494
THE ISOTOPIC COMPOSITION AND TRACE METAL CONTENT OF SOME
ROMANIAN BEERS
D.A. Magdas, G. Cristea, C. Voica, V. Mirel .................................................................... 495
PREDICTION OF FRUIT CONTENT IN POMEGRANATE JUICES USING MINERAL
COMPONENTS
E.Burcu UNCU KİRTİŞ, Aziz EKŞİ ..................................................................................... 496
DETERMINATION OF PHYSICOCHEMICAL COMPOSITION OF ROYAL JELLIES
Ayse Bakan Ozlem Aslan, Senem Akkus Cevikkalp, Imge Oktay, Ilknur Demirtas,
Hayrettin Ozer....................................................................................................................... 497
MONITORING ANTI-IMPOTENCE DRUGS AND THEIR ANALOGUES IN FOODS
Jae- ho Oh, Il Hyun Kang, In Hye Jang, Yoon Je Jo, Sang Mok Lee, Jung-Ah Do, Moon
ik Jang, Jin-
hwan Hong .......................................................................................................................... 498
CLASSIFICATION OF VEGETABLE OIL TYPES AND OLIVE OIL
ADULTERATION BY GC QTOF PROFILING AND CHEMOMETRICAL ANALYSIS.
Joerg Riener, John Upton .................................................................................................. 499
Functional Foods & Ingredients
FORMULATION OF FUNCTIONAL FOODS WITH ZIZIPHOUS JUJUBA MILL
FRUIT EXTRACTS
Latifeh Ahmadi, Sharareh Hekmat, Anthea Lai ................................................................. 503
PHYTOCHEMICAL INVESTIGATION OF POMEGRANATE SEEDS AND THEIR
ANTIHYPERLIPIDEMIC ACTIVITY IN VIVO
Mohamed Elbandy, Ihab Ashoush 504
IMPROVEMENT OF THE FUNCTIONAL PROPERTIES OF PEARL MILLET
[Pennisetum glaucum (L.) R. BR] PROLAMINS BY ENZYMATIC HYDROLYSIS.
Hind Mokrane, Fatima Zahra Sadok, Zahra Menssouri, Razika Messaoud, Rafika
Bibi-Khaladi, Inge celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ................... 505
EFFECT OF GERMINATION WITH GLUTAMIC ACID ON THE POTENTIAN
ANTIHYPERTENSIVE AND ANTIOXIDANT ACTIVITIES OF KIDNEY BEAN
EXTRACTS
Rocio I. Limón, Cristina Martínez-Villaluenga, Juana Frias ............................................. 506
PEPTIDE PROFILE AND ANGIOTENSIN-I CONVERTING ENZYME INHIBITORY
ACTIVITY IN MILK FERMENTED BY Lactococcus lactis SUBSP cremoris NCFB712
Judith Jiménez-Guzmán, Elizabeth Del Moral-Ramírez, Lenin Domínguez-
RamírezClaudia Figueroa-
Hernández, Gabriela Rodríguez-Serrano, Lorena Gómez-Ruiz, Alma Cruz-Guerrero,
Gerardo Pérez
Hernández, Mariano García-Garibay ................................................................................ 507
THE INFLUENCE OF PEA DIETARY FIBERS ADDITION ON RHEOLOGICAL
PROPERTIES OF DOUGH FOR CRACKER
Ljubica Dokić, Ivana Nikolić, Biljana Pajin, Dragana Šoronja-Simović, Veljko
Krstonošić ............................................................................................................................ 508
PRODUCTION OF LENTIL-BASED FUNCTIONAL INGREDIENTS FOR
CARDIOVASCULAR HEALTH BY HIGH PRESSURE-ASSISTED PROTEOLYSIS
Patricia Garcia-Mora, Rosario Gomez, Juana Frias, Cristina Martinez-Villaluenga ....... 509
COMPARATIVE STUDIES ON DIFFERENT TRANSFORMATION PATTERNS OF
LACTOSE CONVERSIONS AND FURTHER TRANSFORMATION ROUTES
Peter Forgo, Marietta Korozs, Attila Kiss, Kata Kaloczkai ............................................... 510
EVALUATION OF POLYPHENOL CONTENT OF PINEAPPLE (ANANAS
COMOSUS) AND ITS ANTIOXIDANT EFFECT ON 3T3-L1 PREADIPOCYTES
EXPOSED TO OXIDATIVE STRESS
Axelle Septembre-Malaterre, Sarah Hatia, Laura Lallemand, Elisabeth Douraguia,
Christian Lefebvre
d’Hellencourt, Marie-Paule Gonthier ................................................................................ 511
QUANTITATIVE DETERMINATION OF LIGNANS IN CEREAL GRAINS BREED IN
LATVIA USING HPLC-MS/MS
Natalia Bobere, Anton Podjava, Ida Jakobsone ................................................................. 512
IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM
SUNFLOWER (Helianthus annuus L.) KERNELS AND SHELLS BY UHPLC-ESI-MS
AND GC-MS AFTER SILYLATION. DETERMINATION OF ANTIOXIDANT
CAPACITY.
P. Kavalari, P. Zoumpoulakis, V.J. Sinanoglou, C. Proestos ............................................. 513
ANTIOXIDANT AND ANTITUMOR EFFECT OF Morus alba EXTRACT
Kujawska M., Ewertowska M., Adamska T., Smetek P., Ignatowicz E. , Flaczyk E.,
Przeor M., Jodynis-
Liebert J. ........................................................................................................................... 514
VEGETABLE OILS AS FUNCTIONAL FOOD FROM CONSUMER PERSPECTIVES
Mihaela Stoia, Simona Oancea, Camelia Sand .................................................................. 515
EVALUATION OF POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF GRAPE
POMACE
Kroyer Gerhard, Hüthmayr Alexander ............................................................................... 516
SURVIVAL OF PROBIOTIC AND LACTIC ACID BACTERIA IN A SYNBIOTIC
FOOD CONTAINING POMEGRANATE JUICE
Sherkat,F., Arjmand, A., Shamsi, K. ................................................................................ 517
FORTIFICATION OF SWEETENED FRUIT PUREE WITH DRY EXTRACT OF
RASPBERRY PRESS CAKE
Ramunė Bobinaitė, Pranas Viškelis, Aldona Mieželienė .................................................... 518
EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM DRIED
RASPBERRY PRESS CAKE
Ramunė Bobinaitė, Pranas Viškelis, Saulius Šatkauskas .................................................... 519
UTILIZATION OF CAROB (Ceratonia siliqua L.) PRODUCTS IN CAKE
PRODUCTION
Hacer Levent, Nermin Bilgiçli, Kübra Aktaş ...................................................................... 520
EFFECT OF RESISTANT STARCH AND DIETARY FIBRES ON SOME
PROPERTIES OF LEAVENED FLAT BREAD
Hacer Levent, Nermin Bilgiçli, Kübra Aktaş, M. Kürşat Demir .................................... 521
SENSORY EVALUATION AND MICROBIAL ANALYSIS OF PROBIOTIC YOGURT
CONTAINING Moringa oleifera IN MWANZA, TANZANIA
Sharareh Hekmat, Kathryn Morgan ................................................................................. 522
RESVERATROL ANALOG 4-[2-(3,5-DIMETHOXYPHENYL)VINYL]PYRIDINE
REDUCES DIFFERENTIATION OF THE 3T3-L1 ADIPOCYTE
Sang Yoon Choi, Jin Taek Hwang, Kyung-Tack Kim, Young-Kyoung Rhee ...................... 523
VALORIZATION OF BYPRODUCTS FROM TEA DECAFFEINATION
Alina Culetu, Florence Högger, Julien Héritier, Wilfried Andlauer................................... 524
UTILIZATION OF RESISTANT STARCHES IN LOW-FAT COOKIES
Serpil Öztürk, Gülçin Serinyel, Yelda Zencir...................................................................... 525
POTENTIAL MECHANISM OF INCORPORATING GINSENG EXTRACTS IN
PROBIOTIC DAIRY PRODUCTS
Sharareh Hekmat, Adriana Cimo, Mohammad Soltani, Ed. Lui, Gregor Reid ................. 526
EFFECT OF STEVIOL GLYCOSIDES AND INULIN ON THE SENSORY AND
RHEOLOGICAL PROPERTIES OF LOW-SUGAR STRAWBERRY PIE FILLINGS
Dorota Gałkowska, Lesław Juszczak, Mariusz Witczak, Teresa Fortuna Dorota .............. 527
ANTIOXIDANT ACTIVITY OF HONEYS SUPPLMENTED WITH BEE PRODUCTS
Lesław Juszczak, Robert Socha, Dorota Gałkowska, Małgorzata Ostrowska, Teresa
Fortuna ................................................................................................................................. 528
SPERMINE CAN ACT AS ANTIOXIDANT AND PROTECT WISTAR RATS
AGAINST STRESS
Cecília M. Bandeira, Júlio C. C. Veado, M. Carmo G. Pelúzio, M. Beatriz A. Glória ....... 529
FUNCTIONALITY ENHANCEMENT OF TUNA PRODUCTS
Uraporn Rueangwatcharin, Santad Wichienchot .............................................................. 530
COCOA PHENOLICS AND THEIR NUTRITIONAL CONTRIBUTION TO HUMAN
HEALTH
Tugba Ozdal, Dilek Boyacioglu, Esra Capanoglu .............................................................. 531
EXTRACTION AND PARTIAL CHARACTERISATION OF PHYTOSTEROL FROM
ETHANOLYSIS REACTION MIXTURE OF OIL DEODERISER DISTILLATES
Worawan Panpipat, Xuebing Xu, Zheng Guo..................................................................... 532
STILBENE PHYTOALLEXINS: A NATURAL-BASED STRATEGY TO CONTROL
FOODBORNE PATHOGEN CAMPYLOBACTER
Filomena Silva, Cristina Nerín, Fernanda C. Domingues .................................................. 533
RESISTANT STARCH: SOURCES AND POTENTIAL HEALTH BENEFITS
E. Aytunga ARIK KIBAR .................................................................................................... 534
POLYPHENOLS OF PLANTAGO LANCEOLATA L. AND THEIR ANTIBACTERIAL
ACTIVITY
Nicole Beitlich, Isabelle Kölling-Speer, Christian Hannig, Karl Speer .............................. 535
THE EFFECT OF HIGH AUTOCLAVING TEMPERATURES ON THE RESISTANT
STARCH FORMATION AND ITS FUNCTIONAL PROPERTIES
Ayse Neslihan Dundar, Duygu Gocmen ............................................................................. 536
POTENTIAL BIOACTIVE COMPOUNDS IN NEW SORGHUM GENOTYPE FLOURS 537
 Jhony William Vargas-Solórzano, Raimundo da Silva Freire Neto, Cristina Yoshie
Takeiti, Ana Cristina Miranda Senna Gouvêa, Manuela Cristina Pessanha de Araujo
Santiago, José Luis Ramírez Ascheri ..................................................................................
ANTIOXIDANT AND LIPID PROFILE STUDY OF THE EDIBLE FUNGUS
LAETIPORUS SULPHUREUS
M. Papandreou, Ch. Proestos, V.J. Sinanoglou, J. Petrovic, J. Glamoclija, M. Sokovic,
G. Heropoulos, P. Zoumpoulakis ....................................................................................... 538
OXIDATIVE STABILITY AND CHEMICAL SAFETY OF POMEGRANATE PEEL
POWDER ENRICHED WHEAT BREAD
Arzu Altunkaya, Rikke V. Hedegaard, Leon Brimer, Vural Gökmen, Leif H. Skibsted ....... 539
PASTING AND VISCOELASTIC PROPERTIES OF TEF FLOURS
Workineh Abebe, Concha Collar, Felicidad Ronda ............................................................ 540
INVESTIGATION OF THE EXTRACTS OF HUNGARIAN HAIRLESS CATNIP
(Nepeta pannonica SYN. Nepeta nuda L.) AND SIX ACCENTUATED MEDICINAL
PLANT SPECIES FOR POTENTIAL WINEMAKING USES
Katalin Patonay, Zoltán Murányi, Attila Kiss, Anasztázia Németh ................................... 541
INVESTIGATION OF COMPOSITION, ANTIOXIDANT ACTIVITY AND
ANTIMICROBIAL EFFECTS OF ESSENTIAL OILS OBTAINED FROM TEN SPICE
PLANT SPECIES
Katalin Patonay, Zsuzsanna Fejes, Zoltán Murányi, Attila Kiss ....................................... 542
RESEARCH AND CHARACTERIZATION OF NEW INDOLE COMPOUNDS IN
HAZELNUTS AND OTHER SHELL FRUITS
Augusta Caligiani, Angela Marseglia, Gerardo Palla ..................................................... 543
NOVEL EXAMPLE OF FUNCTIONAL FODDSTUFFS: ANTIOXIDANT RICH
BAKERY PRODUCTS BY APPLYING LYSINE AND MAILLARD REACTION
PRODUCTS
Attila Kiss, Peter Forgo ..................................................................................................... 544
ANALYTICAL STUDIES FOR REVEALING THE SPECIFIC COMPOSITION OF
PURPLE CORN AS A PLASIBLE BASIC MATERIAL FOR FUNCTIONAL
FOODSTUFF RICH IN ANTOCYANINS
Attila Kiss, Peter Forgo ..................................................................................................... 545
Using of Herbal Antimicrobial Phenolic Compounds in Dairy Industry
B. Kaptan, F. Dağlioğlu, S. Barut Gök ............................................................................. 546
THE UTILIZATION OF HAZELNUT SKIN MICRO AND NANO FIBERS IN CAKES
Sevil Cikrikci, Behic Mert .................................................................................................. 547
MICROWAVE HEATING OF STARCH - AN ALTERNATIVE METHOD FOR THE
PREPARATION OF SOLUBLE FIBERS
Kamila Kapusniak (Jochym), Janusz Kapusniak, Sylwia Ptak .......................................... 548
ANTIOXIDANT ACTIVITY OF ACAI BASED PRODUCTS FORMULATED FROM
THE FACTORIAL PLANNING
A.F. Tabanela de Sant’ana, J. Carvalho-Peixoto, J.P Coutinho, R.H.C. Cantanhede,
L.M.J Carvalho, M.R.L Moura ........................................................................................... 549
SENSORY EVALUATION OF PASTA WITH SOME SELECTED BIOACTIVE
COMPONENTS ADDED (BROAD BEAN (Vicia faba L.) AND HERBS)
Anna Jędrusek-Golińska, Krystyna Szymandera-Buszka, Małgorzata Gumienna,
Małgorzata Lasik, Katarzyna Waszkowiak, Marzanna Hęś................................................ 550
ADVANCED ANALYTICAL STRATEGY TO CONTROL ROSE HIP QUALITY
V. Schulzová, H. Novotná, I. Brustad, A. Helland, N. M. Rysgaard, J. Hajšlová ................ 551
BRASSICA SPROUTS AS A FUNCTIONAL FOOD ENRICHED IN ORGANIC
FORMS OF SELENIUM
Anna Piekarska, Dominik Kołodziejski, Tadeusz Pilipczuk, Barbara Kusznierewicz,
Jacek Namieśnik, Agnieszka Bartoszek .............................................................................. 552
BRASSICA SPROUTS AS A FUNCTIONAL FOOD ENRICHED IN ORGANIC
FORMS OF SELENIUM: INFLUENCE ON ACTIVITY OF CYTOPROTECTIVE
ENZYMES
Dominik Kołodziejski, Anna Piekarska, Tadeusz Pilipczuk, Rosita Meyer, Matthias
Emanuel,Barbara Kusznierewicz, Jacek Namieśnik, Agnieszka Bartoszek ........................ 553
HOME-MADE SYRUPS AND FRUIT WINES - FUNCTIONAL FOODS
Zorica Basic, Slavica Radjen, Sinisa Masic ....................................................................... 554
ANTIOXIDANT CAPACITY OF BEVERAGES CONTAINING FREEZE-DRIED AÇAI
J. Carvalho-Peixoto, J.P. Coutinho, A.F. Tabanela de Santa’Ana, R.H.C. Catanhed,
D.P. Osório, M.R.L. Moura, L.M.J. Carvalho .................................................................... 555
THE FUNCTIONAL INGREDIENT WHEAT ALEURONE
Walter von Reding .............................................................................................................. 556
INHIBITORY EFFECT OF BUCKWHEAT ENHANCED TRADITIONAL
RYE/WHEAT BREAD EXTRACTS ON THE FORMATION OF ADVANCED
GLYCATION END PRODUCTS
Dorota Szawara-Nowak, Franciszek Pawłowski, Henryk Zieliński, Mariusz K. Piskuła ... 557
Fast Analytical Methods
ANALYSIS OF SOME FLAVONOIDS IN FRUIT JUICES USING HILIC
CHROMATOGRAPHY
Aleksandra Sentkowska, Magdalena Biesaga, Krystyna Pyrzyńska ................................... 561
CHARACTERIZATION CHROMATOGRAPHIC OF AN ENZYMATIC
HYDROLYSATE OF SORGHUM [Sorghum bicolor (L.) MOENCH] PROLAMINS.
Hind Mokrane, Nabila Boucherit, Nour El-Iman Benazzouz , Souad Bouhaya , Houria
Amoura, Inge Celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ........................... 562
RAPID DIRECT DETERMINATION OF FATTY ACID METHYLESTERS (FAMEs)
IN VARIOUS DAIRY PRODUCTS
Serafeimidou Amalia, Zlatanos Spiros, Sagredos Angelos ................................................ 563
APPLICATION OF FTIR-ATR SPECTROSCOPY FOR THE QUALITY CONTROL OF
WINE SPIRITS, BRANDIES AND GRAPE MARC SPIRITS
Ofélia Anjos, Ilda Caldeira ............................................................................................... 564
MONITORING TEXTURAL AND STRUCTURAL CHANGES IN SPONGE CAKES
THROUGHOUT AGEING BY TEXTURE ANALYSER AND FLUORESCENCE
SPECTROSCOPY
Eliot Patrick BOTOSOA, Christine CHENE, Romdhane KAROUI ................................... 565
THE POWER OF INSTRUMENTAL ANALYSIS IN DAIRY INDUSTRY FOCUSING
ON RAW MILK ANALYSIS
Ali Erbili Bodur, Ertugrul Bilgucu ..................................................................................... 566
MULTIRESIDUE DETERMINATION OF PESTICIDES IN HIGH WATER CONTENT
VEGETABLE AND FRUITS BY LC-MS/MS AND GC-MS/MS
Damla EMİL,Hande ÖZBAY, Deniz Y. SARICA, Serpil TAŞDELEN, Üstün EZER............ 567
VALIDATION OF THE CHARM MRLBLTET2 FOR FAST SCREENING FOR ß-
LACTAMS AND TETRACYCLINES IN RAW COMMINGLED MILK
Wim REYBROECK, Sigrid OOGHE .................................................................................. 568
MICROWAVE-ASSISTED HYDROLYSIS OF ELLAGITANNINS
Grigorios Theocharis, Julien Héritier, Wilfried Andlauer ................................................. 569
USING OF MIXOLAB PROPERTIES IN COOKIE WHEAT QUALITY EVALUATION
Yaşar KARADUMAN, Recai ERCAN ................................................................................. 570
VALIDATION OF PESTICIDE RESIDUES IN ORANGE USING MODIFIED 571
QUECHERS EXTRACTION AND HPLC-TRIPLE QUADRUPOLE TANDEM MASS
SPECTROMETRY.
José Oliva,Alba Maestro, Ascensión Morales, Aurelio Fuster, Alberto Barba ..................
COMPARISON OF TANDEM MASS SPECTROMETRIC METHODS TO HUMAN
MILK TRIACYLGLYCEROL ANALYSIS
Marika Kalpio, Kaisa Linderborg, Johanna Mäkelä, Harri Niinikoski, Hanna Lagström,
Heikki Kallio ...................................................................................................................... 572
FINGERPRINTING OF HOP EXTRACTS BY TANDEM MASS SPECTROMETRY
Claudia Falavigna, Arnaldo Dossena, Chiara Dall’Asta, Gianni Galaverna ................... 573
DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR
DETERMINATION OF GRAYANOTOXINS IN MAD HONEY SAMPLES
Elmas Öktem Olgun, Öznur Karaoðlu, Muammer Kaplan ................................................. 574
ANALYTICAL METHOD FOR 14 SULFONAMIDES IN ENVIRONMENTAL AND
FOOD SAMPLES BY ATOMATED ON-LINE SOLID PHASE EXTRACTION-LIQUID
CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY
Jin-Wook Kwon, JeeEun Yang, Mi-Jung Park, Young-Ok Yu ............................................. 575
INVESTIGATION OF LACTIC ACID BACTERIA PROPERTIES
E.V. Bulycheva, E.I. Korotkova, O.A. Voronova, A.A. Kustova, K.V. Derina ..................... 576
NONENZYMATIC DETECTION OF CHOLESTEROL IN FOOD
K.V.Derina, E.I.Korotkova, E.V. Dorozhko, E.V. Petrova, K.A.Michurina ........................ 577
ANALYSIS OF FREE AMINO ACIDS AND THEIR CERTAIN DERIVATIVES IN
FOODS BY HILIC-MS/MS
Tolgahan Kocadağlı, Kübra Sultan Özdemir, Vural Gökmen ............................................ 578
NEW MICROTITER PLATE FORMAT FOR ENZYMATIC FOOD ANALYSIS
Elisabeth Halbmayr-Jech, Lukas Frank, Andrea Klink, Tobias Hein, Markus Kainz ......... 579
SIMPLIFIED ANALYTICAL METHOD FOR THE DETERMINATION OF
ASCORBIC AND DEHYDROASCORBIC ACIDS IN FRESHLY CONSUMED
SALADS
Raffaella Preti, Giuliana Vinci ........................................................................................... 580
A NEW TOOL TO ESTIMATE THE SUNI-BUG DAMAGE IN WHEAT: MIXOLAB
Kevser Kahraman, Hamit Köksel ....................................................................................... 581
TLC-BIOAUTOGRAPHY: A FAST METHOD FOR SCREENING BIOLOGICAL
ACTIVITIES OF WILD MUSHROOMS EXTRACTS
Lina Smolskaite, Thierry Talou, Petras Rimantas Venskutonis .......................................... 582
A NEW APPROACH BASED ON OFF-LINE COUPLING OF HIGH-PERFORMANCE
LIQUID CHROMATOGRAPHY WITH GAS CHROMATOGRAPHY - MASS
SPECTROMETRY TO DETERMINE ACRYLAMIDE IN COFFEE BREW
G.P. Blanch, F.J. Morales, F. de la Peña Moreno, M.L. Ruiz del Castillo ......................... 583
Quality markers in food
SOME CHEMICAL PROPERTIES OF COMMERCIAL HONEYS CONSUMED IN
ISTANBUL
Harun URAN, Filiz AKSU, Dilek DULGER ....................................................................... 587
MELTING PROPERTIES of ORANGE-ICE SLABS with PARTICLES of DIFFERENT
SIZE
Arinç Kaftan ....................................................................................................................... 588
DAYLIGHT EFFECT ON COLOR OF EXTRA VIRGIN OLIVE OIL
Arinç Kaftan ....................................................................................................................... 589
MINERAL AND TRACE METAL LEVELS IN SOME FOODSTUFFS COLLECTED
FROM ROMANIA MARKET
Voica Cezara, Kovacs Melinda .......................................................................................... 590
CUCURBITACINES IN CUCURBITS - BEWARE OF BITTER FRUITS
Isabelle Kölling-Speer, Mandy Wallich, Sandra Buchmann, Karl Speer ........................... 591
LATVIAN ANTIOXIDANT CHARACTERISTICS OF HERBAL TEA TYPES
F.Dimiņš, V.Miķelsone, M.Kaņeps ..................................................................................... 592
LIPID OXIDATION AND SUGAR DEHYDRATION PRODUCTS CREATING
HEALTH RISKS IN REPEATEDLY USED FRYING OILS
Neslihan Göncüoğlu, Vural Gökmen .................................................................................. 593
DEVELOPMENT OF MALONDIALDEHYDE DURING DYNAMIC
GASTROINTESTINAL IN VITRO DIGESTION OF MARINE PUFA
Karin Larsson, Marie Alminger, Robert Havenaar, Ingrid Undeland ................................ 594
THE COMPARISON OF BIOLOGICAL POTENTIAL OF WHITE CABBAGE
VARIETIES USING THE ACCUMULATED SURVIVAL INDEX (ASI) CONCEPT
Zuzanna Poleska-Muchlado, Anna Piekarska, Barbara Kusznierewicz, Tadeusz
Pilipczuk, Marzena Szczygłowska, Edyta Malinowska-Pańczyk, Piotr Konieczka, Jacek
Namieśnik, Agnieszka Bartoszek ........................................................................................ 595
Foodomics
EFFECT OF pH ON THE INTERACTION OF β-LACTOGLOBULIN WITH
Kluyveromyces lactis
β-GALACTOSIDASE AND ITS EFFECT ON ENZYMATIC ACTIVITY
Elizabeth Del Moral-Ramírez, Julio Lenin Domínguez-Ramírez, Carmen Pérez Rangel,
Alma Cruz Guerrero, Lorena Gómez-Ruiz, Gabriela Rodríguez-Serrano, Mariano
García-Garibay, Judith 7 Jiménez-Guzmán ....................................................................... 599
THE ANALYTICAL PERFORMANCE OF HIGH RESOLUTION ORBITRAP MASS
SPECTROMETRY FOR THE DETECTION AND QUANTITATION OF
CAROTENOIDS IN TOMATO FRUIT
Lieven Van Meulebroek,, Julie Vanden Bussche, Kathy Steppe, Lynn Vanhaecke ............. 600
NMR ANALYSIS OF BRASSICA OILSEED LIPIDOME
Maaria Kortesniemi, Jari Sinkkonen, Anssi Vuorinen, Baoru Yang, Heikki Kallio ............ 601
Nanomaterials in foods
INTERLOCKING OF β-CAROTENE IN BETA LACTOGLOBULIN AGGREGATES
PRODUCED UNDER HIGH PRESSURE
Azza Mensi, Yvan Choiset, Thomas Haertlé, Emmanuelle Reboul, Patrick Borel, Jean-
Marc Chobert ..................................................................................................................... 605
INULIN, A NATURAL PLANT POLYSACCHARIDE, AS A VEHICLE FOR
DELIVERY OF COLON CANCER DRUGS
S. Chazarra, C.W. How, N. Pruidze, N. Omiadze, N. Mchedlishvili, T. Sadunishvili, G.
Kvesitadze, J.N. Rodríguez-López. .................................................................................... 606
STRATEGY FOR ANALYSIS OF POLYSORBATE BASED NANOPARTICLES IN
BEVERAGES AND NUTRACEUTICALS
V. Schulzova , V. Krtkova , O. Lacina , M. Tomaniova , J Hajslova .................................. 607
HOW TO QUANTITATIVELY ANALYSIS ENGINEERED NANOPARTICLES IN A
COMPLEX FOOD MATRIX
S. Wagner, A.Gondikas, F. Von Der Kammer, S. Legros, T. Hofmann ............................... 608
EFFECTS OF PARTICLE SIZE OF SILVER NANOPARTICLES IN THEIR
ANTIMICROBIAL PROPERTIES
Malco Cruz-Romero, Helena Lechenet, Michael Morris, Maeve Cushen, Enda
Cumminsand Joe P. Kerry.................................................................................................. 609
Food hydrocolloids, dispersions & emulsions
EFFECTS OF COMBINATION WITH HYDROCOLLOIDS AND SURFACTANT AND
FREEZING STORAGE ON THE BAKING QUALITY OF FROZEN BREAD DOUGH3 613
 Basak Sungur, Recai Ercan ................................................................................................

EFFECT OF GUM TRAGACANTH EXUDED FROM THREE IRANIAN

ASTRAGALUS ON PHYSICAL PROPERTIES OF BREAD AND RHEOLOGICAL
PARAMETERS OF DOUGH
Taraneh Hassani Nejad Farahani, Jafar Milani, Ashraf Gohari Ardabili ........................ 614
COMPARISON OF THERMAL PROPERTIES OF GLUTEN-FREE DOUGH WITH
AND WITHOUT YEAST
Mariusz Witczak, Teresa Witczak ....................................................................................... 615
APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR STUDYING THE
RHEOLOGICAL PROPERTIES OF GLUTEN-FREE DOUGH
Mariusz Witczak, Teresa Witczak, Agata Bednarz.............................................................. 616
PROPERTIES AND PREPARATION METHODS OF NANO-EMULSIONS
Şelale Kara, Emine Erçelebi .............................................................................................. 617
ELECTROKINETIC AND INTERFACIAL RHEOLOGICAL BEHAVIOR AT THE
AIR-WATER INTERFACE OF WATER SOLUBLE PEPTIDES DERIVED FROM
WHEAT-GLUTEN PROTEINS BY AN ACIDIC THERMAL TREATMENT
E. Fuentes-Prado, L. P. Martínez-Padilla .......................................................................... 618
ENGINEERING INTERFACES IN FOOD EMULSIONS FOR CONTROLLED
DIGESTION
Noorazwani Zainol, David Gray, Bettina Wolf ................................................................... 619
Effects of food constituents on structure texture and flavour
PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF
VARIOUS HIGHBUSH AND WILD BLUEBERRIES GROWN IN TURKEY
Semanur Yıldız, Ozan Gürbüz ........................................................................................... 623
DETERMINATION OF VOLATILE COMPOUNDS OF SUCUK WITH DIFFERENT
FAT AND ORANGE FIBER LEVELS
Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya ................................................................ 624
EFFECT OF HYPOSODIC SALT ON SENSORY AND PHYSICAL PROPERTIES OF
"POLVILHO" SNACKS
Daniela De Grandi Castro Freitas, Cristina Yoshie Takeiti, Izabela Furtado Oliveira
Rocha, Juliana de Oliveira Santos, Epaminondas Silva Simas ........................................... 625
VOLATILE SULFUR COMPOUNDS AND COOKED HAM AROMA
C. Thomas, J.L. Vendeuvre, A.S. Guillard, J. Sudron, F. Mercier, P. Tournayre, P.
Fuchsmann, K. Breme and J.L. Berdagué .......................................................................... 626
EFFECT OF THIAMINE AND CYSTEINE ADDITION ON THE FORMATION OF
THE KEY SULFUR ODORANTS OF COOKED HAM
C. Thomas, J.L. Martin , F. Mercier , P. Tournayre , and J.L. Berdagué .......................... 627
EFFECT OF ACID ADDITION ON PROTEIN-ENRICHED GLUTEN-FREE BREAD
QUALITY
Raúl R. Mauro, Sandra Pérez-Quirce, Concha Collar, Felicidad Ronda 628
EFFECTS OF BLENDING METHODS ON THE FLAVOR-RELEASING PROPERTIES
OF DRESSING MADE WITH OLIVE OIL
Keun-Young Park, Weon-Sun Shin ..................................................................................... 629
INFLUENCE OF PHENOLIC COMPOUNDS ON SENSORY ATTRIBUTES OF
FOODS
Ceyda Catar, Yesim Elmaci ................................................................................................ 630
EVALUATION OF NATIVE WHEAT LIPIDS ON LOAF VOLUME AND AIR CELL
STRUCTURES IN BREAD
S.L. Cropper, H. Dogan, J.M. Faubion .............................................................................. 631
WINES RECONSTITUTION STRATEGY: A THOROUGH STUDY OF THE EFFECT
OF LOW MOLECULAR WEIGHT PHENOLS IN THE IN-MOUTH SENSORY
PERCEPTION OF HIGH MOLECULAR WEIGHT PHENOLS AND VICE VERSA
Ana Gonzalo-Diago, Marta Dizy, Purificación Fernández-Zurbano ................................. 632

ASSESSMENT OF SENSORY QUALITY OF PASTA WITH FERMENTED BEAN

HUSK SELECTED SPICES
K. Szymandera-Buszka, A. Jędrusek-Golińska, M. Gumienna, M. Lasik, K. Waszkowiak .. 633
INFLUENCE OF MATRIX COMPOSITION ON CRITICAL WATER ACTIVITY OF
MODEL FLAVOR GRANULES
Aslı Can Karaça, Önder Güzel, Mehmet Ak ....................................................................... 634
SENSORY EVALUATION OF IRON-FORTIFIED SWEET PUDDINGS
Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Anna Jędrusek-Golińska,
Magdalena Zielińska-Dawidziak ........................................................................................ 635
FRUCTO-OLIGOSACCHARIDES FROM JERUSALEM ARTICHOKE AND THEIR
EFFECTS ON RHEOLOGICOL AND TEXTURE PROPERTIES OF YOGURT
T. Krivorotova, Jolanta Sereikaite, Paweł Glibowski ........................................................ 636
EFFECT OF THE PARTICLE SIZE OF BLACK-RICE POWDER ON THERMAL
PROPERTIES AND FLAVOR-RELEASING PROFILES OF A MODEL PORRIDGE
Ji-Na Kim, Weon-Sun Shin ................................................................................................. 637
CORN PROTEIN ZEIN SHOWS DIFFERENT STRUCTURAL PROPERTIES THAN
THAT OF WHEAT GLUTEN
Mehtap Fevzioglu, Osvaldo H. Campanella, Bruce R. Hamaker ....................................... 638
TIME DISTRIBUTION OF ADSORPTION ENTROPY OF AROMA COMPOUNDS
ON STARCH SURFACES BY REVERSED-FLOW GAS CHROMATOGRAPHY
J. Kapolos, A.Koliadima, G. Karaiskakis ........................................................................... 639
IMPACT OF PHYSICAL DISRUPTION AND REFORMING ON CHEESE TEXTURE:
FACTORS THAT CONTROL REFORMABILITY OF CHEESE
Ç. Akbulut, J. A. Lucey, S. Govindasamy-Lucey, J. J. Jaeggi, M. E. Johnson .................... 640
PHYSICOCHEMICAL AND DOUGH CHARACTERISTICS OF INTROGRESSIVE
TRITICALE/Triticum monococcum LINES WITH WHEAT 1D/1A CHROMOSOME
SUBSTITUTION
B. Salmanowicz, M. Langner, H. Wiśniewska, B. Apolinarska, M. Kwiatek, L. Błaszczyk 641
EFFECTS OF SOME ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES AND
BREAD QUALITY
Aslıhan ÜNÜVAR, Hamit KÖKSEL .................................................................................. 642
EFFECT OF PECTIN CARROTS AND WHEY PROTEIN ISOLATE ON THE
ORGANOLEPTIC QUALITY OF STIRRED YOGURT
Ouldali Ouardia, Hichour Asma, Boukahla Nassima ......................................................... 643
Traditional foods: Physical and chemical properties
CHARACTERIZATION OF THE VOLUMETRIC PROPERTIES OF 3 DAIRY
BIOACTIVE PEPTIDES
Luis E. Maya Desdier, Martin G. Scanlon ......................................................................... 647
CONTRIBUTION FOR THE CHARACTERIZATION OF AROMATIC RICE
Tânia Santos, Diogo Lemos, Carla Brites, Raquel Guiné, Paula Reis Correia .................. 648
CHANGES DURING FERMENTATION IN PROTEOLYSIS AND ITS
CONTRIBUTION TO KUNG-SOM, A THAI FERMENTED SHRIMP,
CHARACTERISTICS
Siriporn Riebroy, Manat Chaijan, Thanitnan Boonsrichana, Wanwipa Aungkuldee, 649
 Suppasil Maneerat, Soottawat Benjakul ...........................................................................

MEASUREMENT OF LEAD AND CADMIUM CONCENTRATIONS IN

TRADITIONAL KASHK
G. R.Yasaei Mehrgrdy, Davoud Salar Bashi , Esmaeil Ghanbari Shendi.......................... 650
THE EFFECT OF STORAGE TIME ON MELTING PROPERTIES OF CHEESE IN
TRADITIONAL WHITE CHEESE
Esen Bilge Bicer, Nursel Develi Isıklı ................................................................................ 651
CHANGES IN QUALITY OF PALACE HALVA IN RELATION TO MOISTURE
CONTENT AND TEMPERATURE DURING STORAGE
Özer Atıl, Meral Kılıç-Akyılmaz ......................................................................................... 652
THE CHEMICAL, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF
SALEP OBTAINED FROM THE MAIN SALEP ORCHIDS GROWN IN NATURAL
FLORA OF AEGEAN REGION
Özge Yildiz, Ceylan Buyukkileci, Mehmet Tutar, Fatih Cicek ............................................ 653
EFFECTS OF DIFFERENT PROCESSING CONDITIONS ON NONPROTEIN
NITROGENOUS SUBSTANCE OF SUCUK
Güzin KABAN, Mükerrem KAYA ........................................................................................ 654
COMPARISON OF CAFFEINE CONTENT IN DIFFERENT TYPES OF COFFEE
A. Bognar, H. Farkaš, V.Stankov,B. Marošanović ............................................................. 655
CHANGES IN FATTY ACIDS IN CAMEL’S MILK STORED AT ROOM
TEMPERATURE
Rea Haroun Omer, Abdullah Hamid Eltinay ...................................................................... 656
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT TARHANA: A
TURKISH FERMENTED CEREAL BASED FOOD
Duygu Gocmen, Asli Yukselci Kilci .................................................................................... 657
THE EFFECTS OF OAT FLOUR ADDITION AND DRYING METHODS ON
COLOUR AND MINERAL CONTENTS OF TARHANA
Nurcan Değirmencioğlu, Ozan Gurbuz, Semanur Yıldız, Murat Ali Turan ........................ 658
INFLUENCE OF STORAGE CONDITIONS ON THE RHEOLOGICAL PROPERTIES
OF DAIRY PRODUCTS
Claudia Tallian, Kathrin Scharnhorst, Ingrid Steiner ........................................................ 659
EFFECT OF PARTICLE SIZE REDUCTION ON THE PHYSICOCHEMICAL
QUALITY AND ANTIOXIDATIVE ACTIVITY OF EDIBLE BIRD'S NEST
Salma Mohamad Yusop, Khairun Fatma Che Soh, Nor Fazelin Mat Zain, Abdul Salam
Babji ................................................................................................................................... 660
GENETIC VARIABILITY IN AGRO-MORPHOLOGICAL AND TECHNOLOGICAL
TRAITS OF A MEDITERRANEAN DURUM WHEAT LANDRACES
Amallah Lamiae, Taghouti Mouna, Rhrib Keltoum, Gaboun Fatima, Hassikou Rachida .. 661
CHEMICAL PROPERTIES OF DIFFERENT MONOFLORAL HONEY TYPES
PRODUCED IN TURKEY
Özge Erdem, Ufuk Alpat, Aslı Elif Sunay, İlknur Coþkun, Elif Yorulmaz Önder, Fulya
Cicerali, Derya Demirci, Fatih Tutal ................................................................................. 662
PHENOLIC COMPOSITION, ANTIOXIDANT CAPACITIES, ALPHA-
GLUCOSIDASE AND PANCREATIC LIPASE INHIBITORY ACTIVITIES OF
TRADITIONAL FOODS FROM EASTERN ANATOLIA
Abdullah Dalar, Musa Türker, Dimitrios Zabaras, Izabela Konczak ................................. 663
PHENOLIC CONTENTS, ANTIOXIDANT CAPACITIES AND INHIBITORY
ACTIVITIES AGAINST KEY METABOLIC SYNDROME RELEVANT ENZYMES
OF HERBAL TEAS FROM EASTERN ANATOLIA
Abdullah Dalar, Musa Türker, Izabela Konczak ................................................................ 664
TEXTURAL CHARACTERIZATION OF SEA CUCUMBER (Stichopus japonicus) 665
DURING HOT AIR-DRYING AND SUBSEQUENT REHYDRATION
Moojoong Kim, Mohammad Anvari, Donghwa Chung ......................................................
Other Food Chemistry related topics
HEAT STABILITY OF CAMEL MILK
A.M. Mlitan, K.S Mohammed ............................................................................................ 669
THE EFFECTS OF DIFFERENT DOSAGES OF KEFIR ON PROXIMATE AND
TOTAL FATTY ACID COMPOSITION OF CORUH TROUT (Salmo coruhensis)
Gül Çelik Çakıroğulları, Erkan Can, İlker Zeki Kurtoğlu, Volkan Kızak .......................... 670
ANALYSIS OF INTERACTIONS BETWEEN PROCYANIDINS AND PECTINS BY
MICROCALORIMETRY.
Aude A. Watrelot, Carine Le Bourvellec, Anne Imberty, Catherine M.G.C. Renard ......... 671
PRELIMINARY STUDY OF A LABORATORY IMPLEMENTATION IN A DRY COD
INDUSTRIAL PLANT
Sara Saldida, Cidália Estevão, Guedes Vaz, Paula Reis Correia ...................................... 672
ANTIOXIDANT CAPACITY OF FLAVOURED BLACK TEAS
Anna Pękal, Magdalena Biesaga, Krystyna Pyrzynska ...................................................... 673
BREAKDOWN OF GLUCOSINOLATES DURING CHEWING OF RAW AND
PROCESSED BROCCOLI (Brassica oleracea Var. italica)
I. Sarvan, R. Verkerk, M. Dekker........................................................................................ 674
CHEMICAL CHARACTERIZATION AND PHYTOTOXIC ACTIVITY OF THE
VOLATILE FRACTION OF A SAMPLE OF BRAZILIAN GREEN PROPOLIS
C. C. Fernandes-Silva, C. A. Lima, M. A. S. Mayworm, A. Salatino, G. Negri, M. L. F.
Salatino .............................................................................................................................. 675
CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF COMMERCIAL
SUGARS PRODUCED IN THAILAND
Sikaret Kongkaew, Siriporn Riebroy, Manat Chaijan, Soottawat Benjakul...................... 676
ZEIN BASED COMPOSITE FILMS WITH pH CONTROLLED RELEASE SYSTEM
DEVELOPED FOR MEAT PRESERVATION
Derya Boyaci, Ahmet Yemenicioğlu .................................................................................. 677
EFFECT OF TWO CLARIFIERS ON THE TOTAL NITROGEN CONTENT AND
PHENOLIC COMPOUNDS IN BRAZILIAN SPARKLING WINES
Heber Rodrigues Silva, Simone Canabarro Palezi, Cristiane Ayala de Oliveira, Aline de
oliveira Fogaca, Carlos Eugenio Daudt ............................................................................ 678
ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF Olea Europaea LEAF
EXTRACT
Negin Noori, Mojtaba Rajabian, Freshteh Ghadami ......................................................... 679
THE INFLUENCE OF PLANT EXTRACTS ON ANAEROBIC HUMAN GUT
MICROBIOTA
Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Satora................................................... 680
ANTIOXIDATIVE EFFECTS OF LIQUID AND ORGANIC EXTRACTS FROM
IRANIAN
NETTLE (Urtica dioica L.)
Afshin Aknodzadeh Basti, Abolfazl Kamkar, Mehdi Monfared, Ashkan Jebelli Javan,
Farzad Asadi ...................................................................................................................... 681
INHIBITORY EFFECTS OF ROSEMARY EXTRACT AND VITAMINS NIACIN (B3)
AND PYRIDOXINE (B6) ON ACRYLAMIDE FORMATION IN POTATO CHIPS
Ali Misaghi, Peiman Qagharbeigi, Abolfazl Kamkar, Behroz Jannat, Asharf Haj
Hosseini Babaei ................................................................................................................. 682
THE INHIBITORY ROLE OF VITAMINS B3 AND B6 AND THE YEAST
AUTOLYSIS OF Saccharomyces cerevisiae ON ACRYLAMIDE FORMATION IN
POTATO CHIPS 683
 Abolfazl kamkar, Behroz jannat, PeimanQagharbeigi, AshrafHaj Hosseini Babaei ..........

COMPARATIVE STUDY ON LIPID AND FATTY ACID COMPOSITION IN

MUSCLE, HEAD AND SKIN OF WILD AND FARMED FISH ARGYROSOMUS
REGIUS
Vassilia J. Sinanoglou, Margarita-Adigoni Poulou, Charalampos Proestos, Sofia
Miniadis-Meimaroglou ....................................................................................................... 684
LIPID PROFILE EXAMINATION OF GAMMA IRRADIATED MACADAMIA NUTS
IN RELATION TO PACKAGING AND STORAGE CONDITIONS
Vassilia J. Sinanoglou, Panagiotis Zoumpoulakis, Irini F. Strati, Charalampos Proestos,
Spyridon E. Papadakis, Konstantinos Sflomos ................................................................... 685
EFFECTS OF SEVERAL DRYING METHODS ON GLUTATHIONE
CONCENTRATION OF TOMATO
Özlem AKTÜRK, Omca DEMİRKOL ................................................................................. 686
EVOLUTION OF CHEMICAL AND BIOCHEMICAL PARAMETERS DURING
FONTINA PDO CHEESE RIPENING
A. Sado, L. Thedy, S. Valentini, H. Lale Murix, A. Barmaz ................................................ 687
PHENOLIC COMPOUNDS ANALYSIS OF ULTRASOUND AND CLASSIC
EXTRACTIONS OF CAROB
V. Hazal ÖZYURT, Semih ÖTLEŞ ...................................................................................... 688
TOTAL PHENOLIC CONTENT, FLAVONOID CONCENTRATION AND
ANTIOXIDATIVE ACTIVITY OF SALVIA RINGENS SIBTH. & SM. EXTRACTS
Ana Alimpić, Sonja Duletić-Laušević, Petar D. Marin, Ksenija Mileski, Vlado Matevski .. 689
CHARACTERIZATION OF ACID SOLUBILIZED COLLAGEN FROM THE SKIN OF
SIAMESE GOURAMI (Trichogaster pectoralis)
Sitthipong Nalinanon, Soottawat Benjakul, Hideki Kishimura .......................................... 690
PHENOLICS COMPOSITION OF A NATURALLY DEBITTERED OLIVE
A.Burcu Aktas, Ilknur Sen, Banu Ozen, Figen Tokatli ........................................................ 691
COWPEA VIGNIN EXERTS HYPOCHOLESTEROLEMIC EFFECT BY
REGULATION OF HEPATIC GENES IN RATS FED A HIGH-CHOLESTEROL DIET
Ederlan de Souza Ferreira, Daniella de Barros Rossetto, Aureluce Demonte, Cleslei
Fernando Zanelli, Valdir Augusto Neves............................................................................ 692
β-CONGLYCININ REGULATES GENE EXPRESSION INVOLVED IN
CHOLESTEROL AND TRIACYLGLYCEROL METABOLISM IN RATS
Ederlan de Souza Ferreira, Daniella de Barros Rossetto, Aureluce Demonte, Luis
Carlos Spolidori, Cleslei Fernando Zanelli, Valdir Augusto Neves ................................... 693
EFFECT OF STORAGE ON CHEMICAL PROPERTIES OF HONEY
Elif Yorulmaz Önder, Aslı Elif Sunay, İlknur Coşkun, İlknur Temli, Özlem Cengiz ............ 694
INFLUENCE OF ACTIVE PACKAGING MATERIALS ON MICROORGANISMS OF
SELECTED FOOD STUFFS
Clemens Fleischberger, Vasiliki-Maria Archodoulaki, Ingrid Steiner ............................... 695
FOURIER TRANSFORM INFRARED (FTIR) SPECTROMETRIC ANALYSIS OF
STRUCTURAL CHANGES OF MUSHROOM POLYPHENOL OXIDASE DURING
INACTIVATION BY THERMOSONICATION
Hande Baltacıoğlu, , Alev Bayındırlı, Feride Severcan ...................................................... 696
WATERMELON (Citrullus lanatus) JUICE NANOFILTRATION AND IMPACT ON
ITS SUGAR CONTENT
Nathalia D. A. Arriola, Gielen D. Santos, Carmen L. O. Petkowicz,Elane S. Prudêncio,
Renata D. M. C. Amboni .................................................................................................... 697
STUDY ON THE INTERACTION SITE OF β-LACTOGLOBULIN DIMER AND
ELECTROPHILIC MOLECULES
Elizabeth Del Moral-Ramírez,, Lenin Domínguez-Ramírez , Mariano García-Garibay, 698
 Judith Jiménez-Guzmán .....................................................................................................

DETERMINATION OF THE ROLE OF CARBOXYL GROUPS OF

KLUYVEROMYCES LACTIS
β-GALACTOSIDASE IN THE INTERACTION WITH β-LACTOGLOBULIN AND ITS
ACTIVATING EFFECT
Elizabeth Del Moral-Ramírez, Julio Lenin Domínguez-Ramírez, Gerardo Pérez-
Hernández, Alma Cruz- Guerrero, Lorena Gómez Ruiz, Gabriela Rodríguez Serrano,
Mariano García-Garibay, Judith Jiménez-Guzmán ........................................................... 699
FUNCTIONAL AND PHYSICOCHEMICAL CHARACTERISTICS OF FLOURS AND
STARCHES WITH DIFFERENT AMYLOSE CONTENT IN RICE
Mi-Ra Yoon, Jeong-Heui Lee, Sea-Kwan Oh, Jeom-Sig Lee, Jieun Kwak, Jae-Ki Jang,
Chung-Kon Kim ................................................................................................................. 700
CAN THE MEAL TYPES HAVE AN IMPACT ON MASTICATORY
CHARACTERISTICS IN GENDER OR WEIGHT?
Yukyung Jang, Jina Kim, Honggyun Kim, Weon-Sun Shin, Soojin Park ............................ 701
COMPARISON OF STRUCTURAL, TEXTURAL AND PASTING PROPERTIES IN
WAXY MAIZE STARCH BY HARVEST TIME
Mi-jung Kim, Jae-eun Lee, Jung-tae Kim, Gun-ho Jung, Si-ju Kim, Young-up Kwon ........ 702
EFFECT OF MALONDIALDEHYDE ON FISH HEMOGLOBIN DURING ICED
STORAGE
Manat Chaijan, Ingrid Undeland ....................................................................................... 703
PROOXIDATIVE ACTIVITY OF CATFISH MYOGLOBIN ON LIPID OXIDATION
Manat Chaijan, Worawan Panpipat, Chantira Wongwichian, Siriporn Riebroy,
Sappasith Klomklao, Soottawat Benjakul ........................................................................... 704
QUALITY CHANGE OF TOMATO PASTE PACKED IN ASEPTIC BAGS DURING
STORAGE
Cansu Tufan, Aziz Ekşi ....................................................................................................... 705
THREE DIMENSIONAL OFFLINE HPLC PURIFICATION OF HUMAN MILK
LACTO-N-FUCO-PENTAOSE ISOMERS
Philipp Welsch, Marko Mank, Bernd Stahl, Thomas Henle............................................... 706

FOOD SCIENCES AT THE UNIVERSITY OF TURKU

Kumpulainen Annis, Lammi Susanna, Niemi Mikko, Pasma Tiina, Salo Johanna,
Teräsjärvi Johanna, Tikkanen Jenna, Tuomikoski Pasi, Virtanen Mikko, Vuorinen
Eerika, Baoru Yang ............................................................................................................ 707
CHARACTERIZATION OF THE EXTRA VIRGIN OLIVE OILS PRODUCED FROM
ARBEQUINA CULTIVARS CULTIVATED IN TURKEY
Sibel Uluata, Beraat Ozçelik, Umit Altuntas ...................................................................... 708
CONCENTRATION OF POLYUNSATURATED FATTY ACIDS FROM Echium
vulgare SEED OIL BY UREA COMPLEXATION
Özlem Özmen, Neşe Şahin Yeşilçubuk ................................................................................ 709
A COMPARITIVE STUDY OF THE RETENTION FACTOR OF UNCOOKED AND
COOKED CHICKEN
Heajung Chung, Homyoung Cha, Gyusang Han, Seongjun Beack, Bram Kim, Seungyon
Kang ................................................................................................................................... 710
A COMPARITIVE STUDY OF THE RETENTION FACTOR OF UNCOOKED AND
COOKED SOYBEAN
Heajung Chung, Homyoung Cha, Gyusang Han, Seongjun Beack, Bram Kim, Seungyon
Kang ................................................................................................................................... 711
QUANTITATIVE MEASUREMENT OF TETRAMETHYLPYRAZINE IN SAMPLES
TAKEN FROM THE CHOCOLATE-MAKING PROCESS BY STABLE ISOTOPE
DILUTION GAS CHROMATOGRAPHY-MASS SPECTROMETRY 712
 L. J. Marshall, B. L. Wedzicha ..........................................................................................

CHARACTERIZATION OF THE PRODUCTIVE CHAIN OF ARTISANAL

CACHAÇA OF SALINAS, MINAS GERAIS, BRAZIL
Pedro P Oliveira, Sandra R Gregorio, Daniela C Cardoso, Adalcino França Junior,
Edson A Quaresma Junior, Luciana H Maia Porte, Lucila M T Nunes, Luciana C
Castello Branco .................................................................................................................. 713
THE ANTIOXIDANT PROPERTIES OF ETHANOLIC EXTRACTS OF PIPER
SARMENTOSUM ROXB. AND PANDANUS AMARYLLIFOLIUS ROXB.
P. Kasemweerasan, L. J. Marshall ..................................................................................... 714
QUANTITATIVE DETERMINATION OF TDN LEVELS IN RIESLING WINES BY
STABLE ISOTOPE DILUTION ASSAY
Recep Gök, Hans-Georg Schmarr, Ulrich Fischer, Peter Winterhalter ............................. 715
ANTIOXIDANT PROPERTIES AND PHYTOCHEMICAL COMPOSITION OF
FRUITS OF DIFFERENT VIBURNUM OPULUS GENOTYPES
Vilma Kraujalytė, Petras Rimantas Venskutonis, Audrius Pukalskas, Laima Česonienė,
Remigijus Daubaras ........................................................................................................... 716
HIGH-INTENSITY SWEETENERS IN SPORT SUPPLEMENTS
Lj. Torović, G. Milojević-Miodragović, B. Mihajlović ...................................................... 717
NECTAR OF UMBU-CAJA (SPONDIAS SP), BRAZILIAN EXOTIC FRUIT: A
TECHNOLOGICAL OPTION IN FAMILY AGRICULTURE
Maria Núbia B de Lucena Pereira, Sandra R Gregorio ..................................................... 718
MICROFILTRATION OF STEEPWATER FROM CORN STARCH INDUSTRY
TROUGH CERAMIC MEMBRANE OF 100 nm PORE SIZES
Zita Šereš, Ljubica Dokić, Dragana Šoronja Simović, Cecilia Hodúr, Biljana Pajin,
Ivana Nikolić, László .......................................................................................................... 719
AN IMPORTANT QUALITY PARAMETER: COLOR IN FISH
Çiğdem AŞÇIOĞLU, Ramazan ŞEVİK .............................................................................. 720
EDUCATION/RESEARCH/INDUSTRY INTERFACES TOWARDS THE
INNOVATION OF THE FOOD SECTOR: THE ISEKI_FOOD NETWORK
APPROACH
Semih Ötleş, Ferruh Erdoğdu, Fahrettin Göğüş,Paola Pittia, Cristina L.M. Silva,
Gerhard Schleining ............................................................................................................ 721
THE ROLE OF POLYPHENOL OXIDASES AND PEROXIDASES FROM OLIVE
FRUITS ON THE COMPOSITION OF VIRGIN OLIVE OIL
Fátima Peres, Suzana Ferreira-Dias, Miguel Mourato, Luisa Louro Martins ................... 722
MODULATION OF GABAERGIC EFFECT BY PLANT EXTRACTS
Sümeyye Sahin, Monika Pischetsrieder .............................................................................. 723
Last Minute Submissions
CHEMICAL ANALYSIS AND SENSORY EVALUATION OF "DOMIATI CHEESE"
MANUFACTURED WITH ALGERIAN GOAT'S MILK
Abderrahim CHERIGUENE, Fadela CHOUGRANI .......................................................... 727
ASSESSMENT OF DIGESTION METHODS TO ASSIST MINERAL ANALYSIS OF
PURPLE CORN, QUINOA, AMARANTH AND BUCKWHEAT BY ICP-OES
Ana C. Nascimento, Susana Santiago, Mariana Santos, Inês Coelho, Sandra Gueifão,
Isabel Castanheira, Norma Samman, Maria Antónia Calhau ............................................ 728
CHARACTERIZATION OF COMMERCIAL SLOVENIAN APPLE JUICES USING
STABLE ISOTOPES
Karmen Bizjak Bat, Ines Mulič, Branka Mozetič Vodopivec, Nives Ogrinc ....................... 729
ALKYLRESORCINOLS CONTENT IN PEARLED WHEAT AND BARLEY
FRACTIONS
Matteo Bordiga, Elisabetta Cereti, Jean Daniel Coisson, Fabiano Travaglia, Monica 730
 Locatelli, Valentina Sovrani, Massimo Blandino, Amedeo Reyneri, Marco Arlorio ..........

DETERMINATION OF PESTICIDES RESIDUES IN FOOD OF PLANT ORIGIN

Fernanda Vilarinho, Sara Barbosa, Mariana Santos, Maria Antónia Calhau ................... 731
VOLATILE PROFILE CHARACTERIZATION OF NEBBIOLO-BASED WINE USING
HEADSPACE SOLID-PHASE MICROEXTRACTION COMPREHENSIVE TWO-
DIMENSIONAL GAS CHROMATOGRAPHY TIME-OF-FLIGHT MASS
SPECTROMETRY (HS-SPME/GCxGC/TOF-MS)
Matteo Bordiga, Jean Danïel Coisson, Fabiano Travaglia, Elisabetta Cereti and Marco
Arlorio ................................................................................................................................ 732
OCHRATOXIN A CONTAMINATION IN DIFFERENT VARIETY OF VINEFRUIT
FROM VARIOUS CULTIVATION REGION OF TURKEY: A TWO YEAR STUDY
Hayrettin Ozer, H. Imge Oktay Basegmez .......................................................................... 733
DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR
DETERMINATION OF GRAYANOTOXINS I AND III IN “MAD HONEY”
Muammer KAPLAN, Elmas ÖKTEM OLGUN, Öznur KARAOĞLU .................................. 734
ON-LINE DETERMINATION OF ARSENIC SPECIES IN RICE BY HIGH
PERFORMANCE LIQUID CHROMATOGRAPHY - INDUCTIVELY COUPLED
PLASMA SPECTROMETRY
(HPLC-ICP-MS)
Pınar NAS, Damla EMİL, Deniz Y. SARICA, Serpil TAŞDELEN, Üstün EZER ................. 735
DETERMINATION OF BISPHENOL A (BPA) IN DRINKING WATER BY HPLC-FLD
Hande ÖZBAY, Pınar NAS, Deniz Y. SARICA, Serpil TAŞDELEN, Üstün EZER............... 736
DETERMINATION OF 2,3- BUTANEDIONE IN DAIRY PRODUCTS BY GAS
CHROMATOGRAPH AND FLAME IONIZATION DETECTOR (GC-FID)
Damla EMİL, Hande F. ÖZBAY, Deniz Y.SARICA, Serpil TAŞDELEN, Üstün EZER ...... 737
COMPARATIVE STUDIES AND POSSIBLE FOOD INDUSTRIAL APPLICATIONS
OF PROPOLIS AS A PROMISING SOURCE OF BIOACTIVE COMPOUNDS
Szabolcs Molnar, Sandor Rapi, Attila Kiss, Peter Forgo .................................................. 738
THE APPLICATION OF CDTE QUANTUM DOTS FOR POLYPHENOLS
DETERMINATION
Krzysztof Dwiecki, Agnieszka Łuczak, Aleksander Siger, Małgorzata Nogala-Kałucka .... 739
THE ANTIOXIDANT ACTIVITY OF LUPIN SEEDS AND SPROUTED LUPIN
SEEDS OBTAINED FROM SEEDS GROWING UNDER OXIDATIVE STRESS
Magdalena Zielinska-Dawidziak, Krzysztof Dwiecki, Aleksander Siger, Jarosław
Czubiński, Dorota Piasecka-Kwiatkowka........................................................................... 740
APPLICATION OF ADVANCED CHROMATOGRAPHIC METHODS IN THE
ANALYSIS OF BIOACTIVE PEPTIDES
Sandor Rapi, Attila Kiss, Peter Forgo ................................................................................ 741
TUBERS OF TOPINAMBUR (Helianthus tuberosus L.) INTRODUCED INTO
GEORGIA AS A RAW MATERIAL FOR FUNCTIONAL FOOD ADDITIVES
M. Abutidze, S. Chazarra, J.N.Rodríguez-López, N. Omiadze, N. Mchedlishvili, T.
Sadunishvili, N. Pruidze, G. Kvesitadze ............................................................................ 742
MERCURY AND CADMIUM LEVELS OF FISH CONSUMED IN KONYA
Rabia Serpil GÜNHAN, Suzan YALÇIN ............................................................................ 743
A STUDY ON THE OCURRANCE OF AFLATXOIN Ml IN RAW AND STERILIZED
MILK IN ELJABAL ALKHADER REGION OF LIBYA
Ramadan E. Abdolgader, Suleiman Taher Abusalloum, Salah Elnaje Mohamed,
Salah Mohamed Hasan, Agoub Abdulla Agoub ................................................................. 744
SORPTION CHARACTERISTICS, THERMODYNAMIC PROPERTIES AND GLASS
TRANSITION TEMPERATURE OF CAPE GOOSEBERRY (Physalis peruviana L.).
Antonio Vega-Gálvez, Jessica López, Kong Ah-Hen, Luis Puente-Díaz, Margarita 745
 Miranda, Roberto Lemus-Mondaca....................................................................................

WATER SORPTION ISOTHERMS, ISOSTERIC HEAT AND GLASS TRANSITION

TEMPERATURE OF MURTA (Ugni molinae Turcz) BERRIES
Kong Ah-Hen, Antonio Vega-Gálvez, Luis Puente-Díaz, Margarita Miranda, Roberto
Lemus-Mondaca ................................................................................................................. 746
A COMPARATIVE MYCOLOGICAL AND MYCOTOXIC STUDY ON BIOFILMS
FORMED IN GRAIN STORAGE SILOS IN THE WEST AND THE SOUTH WEST OF
ALGERIA
A. Kerim, A. Belhadj A. Sadek, A. Moussaoui .................................................................... 747
THE EFFECT OF NIGELLA SATIVA (NIGEL) AND trigonella foenum-graecum
(FENUGREEK) FROM THE SOUTH OF ALGERIA ON BACTERIAL URINARY
TRACT INFECTIONS
A. Kerim, K. Benyahia, K. Boubekri, M. Drissi, F. Bouabdeli............................................ 748
OPTIMIZATION OF THE FACTORS INFLUENCING SORGHUM PROTEIN
EXTRACTION
K.Khaladi, R.Bibi, H.Mokrane, B.Nadjemi ....................................................................... 749
BODY MASS INDEX IN BREAST &PROSTATE CANCER PATIENTS ATTENDING
THE NATIONAL CANCER INSTITUTE
Fatima A. Hamad ............................................................................................................... 750
CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE
UNSAPONIFIABLE MATTER OF ARGAN OIL (Argania spinosa (L) Skeels) FROM
SOUTH-WEST OF
ALGERIA (TINDOUF)
Abdallah Noui, Mohamed Kouidri, Abdelkader Saadi ....................................................... 751
IMPROVEMENT OF THE FUNCTIONAL PROPERTIES OF PEARL MILLET
[Pennisetum glaucum (L.) R. Br] PROLAMINS BY ENZYMATIC HYDROLYSIS
Hind Mokrane, Fatima Zahra Sadok, Zahra Menssouri, Razika Messaoud, Rafika Bibi-
Khaladi, Inge Celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ........................... 752
CHARACTERIZATION CHROMATOGRAPHIC OF AN ENZYMATIC
HYDROLYSATE OF SORGHUM [Sorghum bicolor (L.) Moench] PROLAMINS
Hind Mokrane, Nabila Boucherit, Nour El-Iman Benazzouz , Souad Bouhaya, Houria
Amoura, Inge Celus, Kristof Brijs, Jan A. Delcour, Boubekeur Nadjemi ........................... 753
MYCOLOGICAL AND MYCOTOXICOLOGICAL ANALYSIS OF IMPORTED AND
LOCAL GROUNDNUTS IN SOUTHWEST OF ALGERIA AND DETECTION OF
AFLATOXIN B1
Hayat Meliani, Abdelah Moussaoui ................................................................................... 754
COMPARISON OF EXTRACTION TECHNIQUES FOR ESSENTIAL OIL OF Myrtus
communis L. GROWING IN ALGERIA AND ASSESSMENT OF ANTIOXIDANT
ACTIVITY OF EXTRACTS
B. Berka-Zougali, K. Rochova´, C. Besombes, A. Hassani,K.Allaf .................................... 755
DETECTION OF AFLATOXINS AND OCHRATOXIN A IN COFFEE BEANS
(GREEN AND ROASTED) TRADED IN THE TOWN OF BECHAR-ALGERIA
Alaa Slimani, Abdallah Moussaoui .................................................................................... 756
PLACE OF DATE PALM IN ETHNIC FOOD AND NUTRITION EDUCATION IN
ALGERIAN SAHARA
Abdelkrim CHERITI, Nouredine BOULENOUAR, Nasser BELBOUKHARI, El Hacen
BENYAGOUB .................................................................................................................... 757
CHEMICAL COMPOSITION OF ARGAN OIL FROM TWO REGIONS OF ALGERIA
(TINDOUF AND MOSTAGANEM)
M. Kouidri, AK. Saadi, A. Noui .......................................................................................... 758
COMPOSITION, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL ACTIVITY
OF THE ESSENTIAL OIL OF HYPERICUM PERFORATUM L. FROM CENTER
NORTH ALGERIA
M. Abdelahdi, B Berka, H. Boudjella, A. Hassani .............................................................. 759
CATIONIC ANTIMICROBIAL PEPTIDES AS POTENTIAL FEED ADDITIVES
Omar Bennoune, Romyla Bourouba, Ammar Ayachi ......................................................... 760
ANTIOXIDANT CONTENTS AND ANTI-POLYPHENOL OXIDASE (PPO)
ACTIVITY OF SOME CITRUS SPECIES
Tiguilt Karim, Sobhi Widad, Khettal Bachra ..................................................................... 761
INFLUENCE OF SURFACTANT ASSISTED EXTRACTION ON QUALITY OF OILS
FROM
Nigella sativa
Farida Zeghad, Salah eddine Djilani Abdelouaheb Djilani ............................................... 762
ANTIFEEDING AND INSECTICIDAL ACTIVITY OF SEVERAL PLANT- BASED
PREPARATIONS FOR Sitophilus orzyae L.
Sonja Gvozdenac, Dušanka Inđić, Slavica Vukovi, Snežana Tanasković, Vojislava Bursić 763
DETERMINATION OF PESTICIDE RESIDUES IN CHERRIES FROM
CONVENTIONAL PRODUCTION BY GAS CHROMATOGRAPHY TANDEM MASS
SPECTROMETRY
Bursić Vojislava, Vuković Gorica, Špirović Bojana, Lazić Sanja, Cara Magdalena,
Vuković Slavica, Gvozdenac Sonja ..................................................................................... 764
ZOOTECHNIC PERFORMANCES OF BOILER CHICHEN WITH LACTOBACILLUS
ACIDOPHILUS AND CLAY SUPPLEMENTATION
A. Ayachi, N.Heleili, O. Bennoune, D. Ouachem ............................................................... 765
MICROBIOLOGICAL QUALITY OF WHEAT FLOUR CONSUMED IN MOROCCO
Jihane Ennadir, Rachida Hassikou, Fatima Bouazza, Zakaria Mennane, Amina
Ouazzani Touhami,Reda Charof, Khadija Khedid ............................................................. 766
UTILIZATION OF INFRARED HEAT-MOISTURE TREATED CORN STARCH IN
GLUTEN-FREE NOODLE PRODUCTION
Arzu Basman, S. Ozden Ismailoglu, Pelinsu Ciftci ............................................................. 767
ISO 22000 IMPLEMENTATION IN DAIRY COMPANY
Haron M. Jawasreh and Taha M. Rababah ....................................................................... 768
THE EFFECTS OF NUTRITIONAL POLYAMINES ON HUMAN HEALTH
Nihal Büyükuslu, Sine Özmen Togay .................................................................................. 769
APPARENT VOLUMETRIC PROPERTIES OF CASEINS AT HIGH PRESSURE
B. Guignon, E. Mena Cabezas, E. Costard, P. D. Sanz, E. Hidalgo, M. Taravillo, V.G
Baonza ................................................................................................................................ 770
CHITOSAN-BASED FILM AS PRESERVATIVE IN WHITE WINE PRODUCTION
Cláudia Nunes, Élia Maricato, Ângela Cunha, Joana Coimbra, Eduarda Pereira, Sónia
Mendo, Ana Rodrigues, José A. Lopes da Silva, and Manuel A Coimbra .......................... 771
DEVELOPMENT OF TECHNOLOGY OF NATURAL DYE FROM THE AMARANTH
OF LOCAL ORIGIN
Uazhanova Raushan, Alimardanova Mariam..................................................................... 772
UTILIZATION OF LIME PROCESSING WASTE FOR MARMALADE PRODUCTION
Maryam Afrasiabi, Yahya Maghsoudlou ............................................................................ 773
SACCHAROMYCES CEREVISIAE TRANSFORMANT GENES AS A TOOL FOR
THE PRODUCTION OF ANTIAFLATOXIGENIC AGENTS
Soher E. Aly, Amal S. Hathout, Nevien A. Abo-Sereih, Khalid F.E. Masry ........................ 774
EVALUATION OF HYPOGLYCEMIC AND SUB-ACUTE TOXICITY OF
THYMOQUINONE EFFECTS ON NORMAL AND NICOTINAMIDE /
STREPTOZOTOCIN INDUCED-DIABETIC RATS
Sobhi Widad, Belmouhoub messaoud, Khettal Bachra, Atmani Djebbar, Benboubetra
Mustapha ............................................................................................................................ 775
EVOLUTION OF QUALITY PARAMETERS OF OLIVE OIL FROM JIJEL
Hamida BENABID ............................................................................................................. 776

CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF

POLYPHENOLS AND ESSENTIAL OILS OF Ruta chalepensis GROWING IN
ALGERIA
Bedjou fatiha Touati naima , Houacine samira, Kernou amel and Saidani Karima ........... 777
QUALITY EVALUATION OF SOME HONEY FROM THE CENTRAL REGION OF
ALGERIA
Z. Salim, B. Fallico, E. Arena, G. Ballistreri and L. Boughediri ......................................... 778
INFLUENCE OF ADJUNCT CORYNEFORM CULTURES ON THE RIPENING OF
CHEDDAR CHEESE
Salah A. Mohamed ............................................................................................................. 779
EFFECT OF COOKING, DRYING AND DEHULLING ON BULGUR QUALITY
D. Sfayhi, F. Ben Abdallah, N. Elloumi ............................................................................. 780
EFFECTS OF SUN AND FREEZE-DRYING TECHNIQUES ON MOLECULAR,
FATTY ACIDS AND THERAPEUTIC PROPERTIES OF FERMENTED GOAT MILK
PRODUCT
Khalil Ereifej, Muhammad H. Alu’datt, Taha Rababah, Ghaid J. Al-Rabadi, Rami M.
Althnaibat, Mohammad N. Alhamad, Inteaz Alli ................................................................ 781
CHARACTERIZATION AND BIOLOGICAL PROPERTIES OF DRY FERMENTED
PRODUCT (JAMEED) MANUFACTURED FROM COW MILK: COMPARISON OF
SUN AND FREEZE – DRYING
Muhammad H. Alu’datt*, Ghaid J. Al-Rabadi, Khaild M. Al-Ismail, Rami M.
Althnaibat, Khalil Ereifej, Taha Rababah, Mohammad N. Alhamad and Peter J. Torley . 782
INCIDENCE OF ANTIMICROBIAL PRESERVATIVES ADDITION TO THE DAIRY
PRODUCT LABANEH
Yousef H. Tawalbeh, Khalil Ereifej, Mohammad Al-udatt, Mohammad Al-Hamad,
Radwan Ajo, Taha Rababah, Sofyan Maghaydah, Sana Gammoh, & Ahmad Al-Sunnaq 783
MICROENCAPSULATION OF INGREDIENTS TO MITIGATE THE FORMATION
OF MRP IN INFANT FORMULA
Alberto Fiore, Antonio Dario Troise, Abdelhaq Acharid, Inés Birlouez-Aragon,
Fogliano Vincenzo.............................................................................................................. 784
FAST AND EFFICIENT QUANTIFICATION OF ACRYLAMIDE IN FOODS BY
ORBITRAP HIGH RESOLUTION MASS SPECTROMETRY
Antonio Dario Troise, Alberto Fiore and Vincenzo Fogliano ............................................ 785
FERMENTATION OF OLIVE CAKE: VENUE FOR ANIMAL FEEDING IN DRY
AREAS
Mohammad Noor Alhamad and Taha Rababah ................................................................. 786
DETERMINATION OF WINTER MALTING BARLEY CULTUVAR AND
ECOLOGIES OF TURKEY 2. EAST ANATOLIA REGION
Safure Güler, Recai Ercan, Taner Akar, Turgay Şanal ...................................................... 787
Preface

The Food Chemistry Division (FCD) of the European Association of Chemical and Molecular
Sciences and Hacettepe University are pleased to welcome you to EuroFoodChem XVII
Conference at Harbiye Military Museum & Culture Site in Istanbul, Turkey on May 7-10, 2013.
EuroFoodChem XVII, the latest in the series of flagship conferences of FCD, has been held in
Turkey for the first time. Istanbul was chosen as the meeting point for East and West, and the
crossroad of different continents and cultures.
Over the course of three and a half days, participants from all over the world have the opportunity
to hear speakers on a wide variety of food chemistry related topics. The conference mainly focuses
on:
 New developments in food processing and novel foods
 Food and environment
 Micro- and macro-nutrients
 Risk assessment, risk/benefit analyses
 Processing toxicants, food and feed contaminants
 Food adulteration & authenticity
 Functional foods & ingredients
 Fast analytical methods
 Food hydrocolloids, dispersions & emulsions
 Effects of food constituents on structure texture and flavour
 Foodomics and Nanomaterials
 Traditional foods

The subjects of the conference are divided into 30 sessions. Each session is opened by a well-
reputed scientist of high international status. The plenary session comprises keynote lecture given
by internationally respected scientist, Dr. Thomas Henle, followed by three keynote lecturers who
have been invited to present the state of the art research they have been working on. The rest of the
programme is based on keynote and/or invited speakers and oral presentations followed by shorter
oral contributions and poster presentations of more than 200 daily. We received more than 1000
applications for EuroFoodChem XVII from around 90 countries and all continents. The
submissions were reviewed by at least two independent members of our Scientific Committee and
the scientific programme of the conference has been structured based on the evaluation of the
Scientific Committee Members. A special emphasis has been given to young scientists’
contributions, who are the next generation of food chemists/scientists.
We strongly believe that this conference will provide an inspiring discussion on the state-of-the-art
knowledge and applications in food chemistry and complementary disciplines. We wish you a very
stimulating and informative conference with a lot of excellent discussions and new insights into the
various aspects of the food chemistry, food science and technology. In Istanbul, you will see old
friends and you will also have a chance to meet new faces and young scientists from different
countries. That is what EuroFoodChem XVII Conference is mainly aiming for.
We would also like to express our gratitude for the support of Ministry of Food Agriculture and
Livestock of Republic of Turkey and ICC (International Association for Cereal Science and
Technology) during the organization of the conference. We would also like to thank for generous
contributions our sponsors to cover the conference’s expenses. Our ability to provide a high quality
event would not be possible without their generous support.
We also hope that the information shared during the conference and in this “Book of Abstracts”
will stimulate new research, provide useful information to food science professionals, and
ultimately benefit the individuals who attended the conference.

Hamit KÖKSEL
On behalf of the Organising Committee of EuroFoodChem XVII

lix
Plenary Lecture

3
 THE GOOD, THE BAD AND THE UGLY: GLYCATION COMPOUNDS IN FOODS

Thomas Henle

Institute of Food Chemistry, Technische Universitaet Dresden, D-01062 Dresden, Germany

Glycation reactions, also referred to as Maillard reactions or nonenzymatic browning, are of particular
importance for the formation of flavour and colour of heated and stored food. Besides this desirable
reactions, the quality of processed foods, however, may be affected by protein-carbonyl-reactions
leading to a loss in the nutritional protein quality due derivatization of the essential amino acid lysine
and the formation amino acid derivatives known as “advanced glycation endproducts” (AGEs). In the
last years, glycation reactions have been studied predominantly from a “risk-oriented” perspective.
Numerous papers have been published, claiming that AGEs present in heated foods may pose an
environmental risk. Most of these papers, however, are generally based on a poor analytical
characterization of the test meals used to investigate biological effects. Databases published for AGEs
in food contain substantial errors and, therefore, are misleading the consumers. Despite already
existing recommendations to minimize the amount of glycation compounds by avoiding roasted or
baked foods, very little is known about the metabolic transit of individual amino acid derivatives
resulting from the Maillard reaction. Furthermore, very little knowledge is available about the
influence of posttranslational changes occurring in the course of the Maillard reaction and resulting
consequences for the functional propeties of food proteins.
The presentation will give an overview about the chemistry behind the formation of individual
glycation compounds. Quantitative data will be presented, based on unambiguous chromatographic
techniques. Furthermore, results from studies about the influence of glycation on the functional
properties of proteins such as whey proteins from milk or ovalbumin from egg-white will provide
information about the relationship between structure and function of glycated food proteins, which is
of particular importance for the use of corresponding proteins as ingredients in complex food systems.
The extent of glycation, therefore, should be taken into account not only as parameter for the
nutritional properties, but also as a tool to select raw materials for special purposes and/or to
functionalize proteins as functional ingredients for “tailor-made” products.

5
 Plannery Session
Food Chemistry & Engineering

7
8
Food Chemistry & Engineering

BIOPHYSICS OF ICE-STRUCTURING PROTEINS AND PEPTIDES

Srinivasan Damodaran

Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA

Water is the most predominant component of food products. In the frozen state, uncontrolled growth of
ice crystals destroys cellular structures in frozen meat, fruits and vegetable tissues and causes
undesirable changes in textural properties of frozen processed foods. Thus, control of ice
recrystallization is quintessential for preserving the quality of frozen foods. Several living species that
thrive in sub-zero temperatures protect themselves from freezing by producing antifreeze proteins that
inhibit formation of ice crystals. In addition to inhibiting ice crystallization, these antifreeze proteins
also depress the freezing point of water in a non-colligative manner. The mechanism of ice crystal
growth inhibition involves binding of these proteins to the ice-liquid interface. These antifreeze
proteins, also known as ice structuring proteins (ISP), are polypeptides belonging to structurally
diverse families of genetically coded proteins. However, regardless of their structural diversity,
antifreeze proteins from fish, insects, and plants typically contain a flat ice binding face made of either
α-helixor  β-helix with β-sheet motifs. This flat face typically contains side chain hydroxyl groups
positioned in a two dimensional array that mimics the spacing of oxygen atoms in the hexagonal ice
lattice. This lattice matching is believed to be central to their ice binding function. Based on this
structure-function relationship of the structurally diverse antifreeze proteins, it can be hypothesized that
any polypeptide than can dynamically adapt its backbone conformation and position its hydrogen
bonding groups in a periodic spacing that matches with that of the ice lattice also should be able to
bind to the ice surface and inhibit ice crystal growth. Such a polypeptide will have enormous
application in controlling ice crystal growth in frozen foods. This hypothesis was tested on short
gelatin peptides derived from enzymatic hydrolysis of gelatin. Gelatin-derived peptides have a unique
repeat sequence of -Gly-Xaa-Yaa-, which imparts them with high molecular flexibility and
adaptability. A short cationic gelatin peptide isolated from limited proteolysis of bovine gelatin is
found to inhibit ice recrystallization in a manner similar to the genetically coded ISPs. This 2107 Da
gelatin peptide has 21 amino acid residues with no discernible structural motif that is commonly found
in ISPs, other than two -Gly-Glu-Arg-Gly- repeats. Our finding indicates that a highly organized
polypeptide structure is not a prerequisite for antifreeze activity; short peptides with a high degree of
conformational flexibility and adaptability also can be effective ice-structuring agents. Molecular
dynamics simulations of interaction a model gelatin peptide Gly-Pro-Ala-Gly revealed that this peptide
binds to the ice-water interface and inhibits ice crystal growth.
Keywords: Ice crystal growth inhibition, antifreeze peptides, gelatin hydrolysate.

9
Food Chemistry & Engineering

FOOD SAFETY vs. HEALTHY DIET

Elke Anklam

European Commission, Joint Research Centre, Institute for Reference Materials and Measurements,
Retieseweg 111, B-2440 Geel, Belgium

Consumers are expecting a wide variety of affordable food and consumer products. Ideally such goods
do not only need to look and taste well but also should have a long shelf life as possible. Above all, the
main requisite is the safety of products to gain consumers' acceptance.
In most countries, appropriate legislation is in place to ensure high quality and safe products on the
market. Implementation of legislation, i.e. having at hand appropriate control mechanisms, is important
to protect consumers. Food safety control is now well established in most parts of the world. Ideally,
harmonised and standardised methods for control of food and consumer products should be applied
worldwide, not only to facilitate trade but also to obtain comparable safety levels around the world.
However, it is the consumer who has to make the right choice what is going on her/his plate. The
consumption of safe food is not the only requisite for a healthy diet.
This presentation will give examples on emerging challenging concerning food safety and will
elaborate on the impact of food safety on the wellbeing of consumers.

10
Food Chemistry & Engineering

EVALUATING SAFETY RISKS IN THERMAL PROCESSING OF FOODS – LINK

BETWEEN CHEMISTRY AND ENGINEERING

Vural Gökmen

Food Engineering Department, Hacettepe University, Ankara, Turkey

Thermal processing induces typical changes in foods such as enzyme inactivation, microbial
destruction, as well as the development of desirable sensory characteristics. However, heating at
elevated temperatures has been shown to generate potentially toxic compounds such as mutagens and
carcinogens in various food products. In 2002, the discovery of acrylamide in fried potatoes caused a
worldwide interest. It is a fact that numerous potential toxicants including furan derivatives, polycyclic
aromatic hydrocarbons, chloropropanols can be found in heated foods from very low ppb to relatively
higher concentrations. Common components of foods such as sugars, amino acids, lipids, and vitamins
have been identified as precursors with detailed chemical mechanisms. Since safety remains as a
primary objective, one of the challenges facing the food industry is to minimize these toxicants without
adversely affecting desired attributes of thermal processing. To meet this challenge, it is essential to
combine the knowledge on chemical mechanisms, kinetics and process engineering. The Bigelow’s
procedure used to evaluate safety of sterilization process can be adapted to baking or frying process for
the evaluation of thermal process contaminants, such as acrylamide (Açar and Gökmen, 2010). To use
such an approach, kinetic constants related to the formation of thermal process contaminants need to be
determined accurately. The crust model has been shown to fit for purpose to study the kinetics of
acrylamide formation in bakery products (Açar and Gökmen, 2009).
References:
Açar, Ö.Ç., Gökmen, V. (2010), Journal of Food Engineering 100, 642-648
Açar, Ö.Ç., Gökmen, V. (2009), Molecular Nutrition and Food Research, 53, 1521-1525

11
Maillard Reaction & Process
Contaminants I

13
Maillard Reaction & Process Contaminants I

FOOD PROCESS CONTAMINANTS: INDUSTRY PERSPECTIVES AND UPDATE ON

MITIGATION

Dr. Richard Stadler

Nestlé Quality Assurance Centres, Vevey, Switzerland

Since the discovery of acrylamide in food in 2002, the international research community and the food
industry have elucidated how acrylamide is formed in foods and explored numerous strategies for
reducing levels. Key aspects of this work are summarized in guidance material prepared by FoodDrink
Europe (FDE), namely the Acrylamide `Toolbox'', that is updated on a regular basis to reflect progress
in mitigation.
In cereal grain-based products, the Toolbox has identified several measures that show potential to
reduce acrylamide. Ensuring adequate sulfur fertilization may help to reduce asparagine levels in crops.
However, significant seasonal variation in asparagine levels from harvest to harvest may lead to large
differences in acrylamide in the cooked products. In this context, research is required on the potential
of genetic control to reduce asparagine in wheat grain that would ultimately benefit all cereal-based
categories.
Mitigation measures directed at ingredients include the use of asparaginase to deplete asparagine and
partial substitution of higher asparagine flours (e.g., wheat, rye) with lower-asparagine flours (e.g.,
rice). The enzyme asparaginase is more broadly applied, e.g. for biscuits, cereals, and crisp bread.
Other ingredient-directed measures that may reduce acrylamide in fine bakery wares include
substitution of ammonium-based raising agents with sodium-based raising agents.
The food industry has achieved clear reductions in several sectors and product categories, and can
across categories expect more pronounced reduction through new product development. However,
despite intensive efforts, no clear solutions are available for certain categories such as coffee, and the
constraints imposed by natural seasonal variability of sugars and asparagine in crops needs more
emphasis.
MCPD and glycidyl esters are process contaminants that have also raised much attention in recent
years, present mainly in refined edible oils and generated during the deodorization process. In
particular, MCPD diesters are found in high abundance in refined palm oil and their presence has been
traced all the way back to raw materials such as crude palm oil. Through the use of mass defect
filtering of isotope signatures, researchers at Nestlé were able to demonstrate the existence of a
plethora of chlorinated substances – potential precursors of MCPD esters - in palm oils collected from
various points in the refining process. This presentation will attempt to summarize some recent
breakthroughs in the area of mitigation of MCPD-ester and glycidyl-ester levels during refined palm
oil production, and the renovation efforts required to further improve the quality and safety of this
important commodity.

15
Maillard Reaction & Process Contaminants I

FLUORALYS, A RAPID AND SIMPLE FLUORESCENCE TOOL TO ASSESS THE IMPACT

OF PROCESSING ON FINAL FOOD QUALITY NON- DESTRUCTIVELY.

Alienor Liogier de Seyreis, Jad Rizkallah, Abdelhaq Acharid, Sebastien Guerrault

and Inès Birlouez-Aragon

Spectralys Innovation, Biocitech, 102 avenue Gaston Roussel, 93230 ROMAINVILLE

Ines.birlouez@spectralys.fr

Natural fluorescence of food products emitted, when excited by UV-visible light, is a reliable and
sensitive expression of the physicochemical composition and organization of the food matrix. In
contrast to NIR or MIR, the image is less resolved and less informative of the composition in macro-
constituents, but much more sensitive to small changes such as those produced during food processing
and storage. A fluorescence device, including a measurement probe linked to the exciting LEDs and to
the spectrometer via optical fibers, and a data analysis software, was developed to study various
applications related to food quality control.
Examples are taken in the fruit and milk processing industry to monitor quality changes induced by the
pasteurization/sterilization process and storage at 4°C. Two patented technologies are presented here.
The first one proposes to measure, in a holistic approach, the global change revealed by the sample
fluorescence fingerprint taken at different steps of the process/storage. In that case, the multivariate
information extracted from the fingerprint is compared between the processed/stored sample and the
raw product for a relative quantification of the quality change. The latter appears to fit perfectly with
nutrient degradation or protein denaturation or formation of process contaminants, depending on the
food-process system. The second technology aims at extracting from the fingerprint the specific
information correlated with a well-chosen quality parameter to further monitor in real time and inline
the variability of this parameter during food production. In that case, calibration models are built using
25-50 samples where chemical analyses have been performed while fluorescence fingerprint has also
been registered. The prediction quality of the model is then evaluated using blind samples and most
often the prediction offers less than 10% relative accuracy error.
In conclusion, these examples demonstrate the potential of the new technologies based on front face
fluorescence to answer new needs of the food industry for a better controlling of the final food product
regarding minor components, either of particular technological, sensorial or nutritional interest or
safety concern such as process contaminants.

Keywords: Fluorescence, Process Analytical Technology, Food quality, sensor

Jad Rizkallah, Francisco J. Morales, Lamia Ait-ameur, Vincenzo Fogliano, Alexia Hervieu,Mathilde
Courel, Inès Birlouez Aragon. Front face fluorescence spectroscopy and multiway analysis for process
control and NFC prediction in industrially processed cookies. Chemometrics and Intelligent Laboratory
Systems 93 (2008) 99–107
Rita Yaacoub, Rachad Saliba, Bilal Nsouli, Gaby Khalaf, Jad Rizkallah, Inès Birlouez-Aragon. Rapid
assessment of neoformed compounds in nuts and sesame seedsby front-face fluorescence.Food
Chemistry 115 (2009) 304–312
A. Acharid, J. Rizkallah, L. Ait-Ameur, B. Neugnot, K. Seidel, M. Särkkä-Tirkkonen, J. Kahl, I.
Birlouez-Aragon.Potential of front face fluorescence as a monitoring tool of neoformed compounds in
industrially processed carrot baby food. Food Science and Technology 49 (2012) 305-311

16
Maillard Reaction & Process Contaminants I

MECHANISMS INVOLVED IN THE MITIGATION OF ACRYLAMIDE FORMATION BY

PYRIDOXAMINE

Francisco J. Morales1, Gema Arribas-Lorenzo1and Mercedes Pintado-Sierra2

1
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
2
Institute of Materials Science (ICMM-CSIC), Madrid, Spain
fjmorales@ictan.csic.es

Acrylamide is a processing contaminant naturally formed during thermal treatment of foods. The
widespread ubiquity of acrylamide in common human diet has raised worldwide concern about its
potential health hazards, but their nature and severity remain a matter of debate. It is known that
acrylamide is formed via a Maillard reaction scheme involving reducing sugars and asparagine;
however, dicarbonyl compounds and various lipid oxidation products are known to boost the reaction
rate under specific conditions. International Food Safety bodies and industries have greatly promoted
research aimed at unraveling mitigation strategies and, subsequently developing strategies to decrease
human exposure. Pyridoxamine is a well-known inhibitor of the Maillard reaction capable of reducing
the formation of advanced glycation end-products in vivo. On the basis of these properties,
pyridoxamine is used as a pharmacological agent for the treatment of multifactorial chronic diseases
such as diabetes and atherosclerosis complications. Pyridoxamine is an effective inhibitor of the
acrylamide formation. This work is aimed to present the different mechanisms involved in the
reduction of acrylamide formation by pyridoxamine. Not only inhibition of acrylamide formation but
also blocking of formed acrylamide will be discussed. The action mechanism of PM was initially
attributable to its structural features that have the capacity to scavenge intermediary dicarbonyls
formed during sugar degradation and advanced stages of the Maillard reaction. Although pyridoxamine
is widely assumed to act by scavenging carbonyl compounds, no alternative pathways have to date
been explored. Our group confirmed that acrylamide directly reacts with PM in a low-moisture
acrylamide-pyridoxamine model system heated at 140ºC for up to 40 min. The reaction involves a
nucleophilic attack of the pyridoxamine amine group on acrylamide to give two main adducts that have
been chemically characterized. Detection and time courses of these adduct formation reactions were
studied in cookies supplemented with PM. These findings open new possibilities for strategies in
acrylamide mitigation.
Keywords: Acrylamide; Pyridoxamine, Maillard reaction; Processing contaminants
References:
Arribas-Lorenzo, G.; Morales, F.J. (2009) J.Agric.Food Chem. 57, 901–909
Arribas-Lorenzo, G.; Pintado-Sierra, M.; Morales, F.J. (2011) Chem.Res.Toxicol., 24, 321–328
Reddy, V. P.; Beyaz, A. (2006) Drug Discov.Today, 11, 646–654
Zhang, Y.; Ren, Y. R.; Zhang, Y. (2009) Chem. Rev. 109, 4375–4397

17
Maillard Reaction & Process Contaminants I

FERMENTATION AS A MITIGATION STRATEGY FOR ACRYLAMIDE AND

HYDROXYMETHYL FURFURAL IN INSTANT COFFEE

H. Gül Akıllıoğlu, Vural Gökmen

Hacettepe University, Department of Food Engineering, Beytepe, Ankara, Turkey

E-Mail: gulakillioglu@hacettepe.edu.tr

Today’s instant coffee production technique comprises a series of processes such as roasting of raw
coffee beans, grinding, aroma separation, extraction, concentration and drying. During roasting of
coffee beans, acrylamide and hydroxymethyl furfural (HMF) are formed at varying concentrations
depending on the intensity of heat treatment that is applied as a result of Maillard reaction. After the
detection of acrylamide, which is announced to be a potential carcinogen, in heat-treated food products,
determination of the amount of acrylamide in various foods has gained importance. Taking into
consideration the incidence of consumption of foods containing high concentration of acrylamide such
as French fries, many bakery products and coffee, it is obviously necessary to reduce the amount of
acrylamide in these. In addition to acrylamide, since HMF is also cytotoxic and mutagen, its amount
should also be limited. Maximum limit specified for HMF is 40 ppm in honey and 20 ppm in fruit
juices.
Acrylamide and HMF concentrations in roasted coffee, instant coffee, and coffee substitutes are in the
range of 50-3000 ng/g and 100-4000 mg/kg, respectively. Generally mitigation strategies focus on
restriction of Maillard reaction. Maillard reactions also yields aroma and flavor development in the
product, hence in aromatic products such as coffee, use of these strategies are disadvantageous. The
objective of the present study is to provide a method to reduce acrylamide and HMF content in instant
coffee, which is performed without requiring any change in heat treatment (such as roasting).
10-20% (w/v) instant coffee was mixed with sucrose (1-10%, w/v) and baker’s yeast (Saccharomyces
cerevisiae) was added (1%, w/v). Fermentation was carried out at 30 °C for 48h. Sampling was
performed at certain time intervals, HMF and acrylamide concentrations were analyzed with UPLC
and LC-MS/MS systems, respectively.
It was found that HMF level decreased exponentially as fermentation progressed. HMF was converted
into hydroxymethyl alcohol by yeasts. The HMF content in the final product was observed to decrease
by 94% and 98.6% relative to the HMF content in the roasted coffee during 12- and 24-hour-long
fermentation, respectively. Acrylamide concentration was also showed an exponential decay
throughout fermentation. After 48 hours of fermentation, its content decreased by about 70%.
Although there are some strategies about mitigation of acrylamide and HMF content, these have some
limitations for the use in coffee. Fermentation method is easy to apply and baker’s yeast is cheap and
harmless. The most important superiority of this method is that it causes no aroma/flavor loss since
Maillard reaction is not restricted.
Keywords: Instant coffee, acrylamide, hydroxymethyl furfural, fermantation, baker's yeast.

18
Maillard Reaction & Process Contaminants I

MONITORING THE FORMATION OF 3-MCPD ESTERS DURING REFINING OF PALM

OIL

Muhamad Roddy Ramli, Siew Wai Lin, Ainie Kuntom, Nuzul Amri Ibrahim and Raznim Arni
Abdul Razak

Malaysian Palm Oil Board, P.O. Box 10620, 50720 Kuala Lumpur, Malaysia
E-mail: roddy@mpob.gov.my

The formation of 3-monochloropropane-1,2-diols (3-MCPD) esters in refined oils has been associated
with high temperatures, chloride and acidic conditions during processing. Studies have shown that
refined palm oil has higher concentration of 3-MCPD esters as compared to other oils due to the high
deodorization temperatures. This paper discusses the role of degumming, bleaching and deodorization
steps on the formation of the esters during physical refining of palm oil. Experiments were performed
using a 200-kg refining pilot plant. Degumming was conducted at different dosages of phosphoric acid
(0.02 – 0.1% w/w), and the results were compared with those obtained by water degumming (2.0%
w/w). For bleaching stage, different types of acid-activated and natural clays were tested at constant
level (1.0% w/w). Deodorization was carried out at several temperatures (220 – 260°C) and retention
times (1.5 – 3 hrs). The 3-MCPD esters content was quantified in crude, bleached and refined oils by
using a BfR Method 008. The presence of 3-MCPD esters was detected after bleaching, and this
continues to increase significantly in the deodorization stage. Phosphoric acid degumming in
combination with acid-activated clays produced the highest amount of 3-MCPD esters in the refined
oil. Lower esters content and an acceptable refined oil quality could be obtained by water degumming
coupled with natural bleaching clays. Lower deodorization temperatures also produced refined oils
with lower levels of 3-MCPD esters. This finding would benefit the palm oil refineries in producing
good quality refined oils with acceptable levels of 3-MCPD esters.
Keywords: 3-MCPD esters, palm oil, physical refining, pilot plant

19
Functional Foods I

21
Functional Foods 1

NUTS: ANTIOXIDANT, BIOACTIVES AND HEALTH BENEFITS

Cesarettin Alasalvar

TÜBİTAK Marmara Research Center, Food Institute, Gebze/Kocaeli, Turkey

Nuts are rich sources of multiple essential nutrients, mono-and polyunsaturated fatty acids (MUFA and
PUFA), and fibres. They possess strong antioxidant activity and provide an array of
phytochemicals/bioactives that may contribute to the health benefits attributed to this whole food. The
benefits of inclusion of nuts into human diet are mainly related to their fat components, most of which
are rich in MUFA, PUFA, tocopherols, and phytosterols, among others. In addition, there are a number
of fat and non-fat constituents in nuts that may elicit antioxidant, free radical scavenging,
anticarcinogenic and antimutagenic activities, as well as cholesterol-lowering and cardioprotective
properties. In this respect, phytochemicals/bioactives in nuts may be implicated in possessing
multifunctional properties in preventing several chronic diseases. This presentation would discuss
issues related to the levels of natural antioxidants and phytochemicals/bioactives present in nuts and
their by-products. Where possible, the health claims by Food and Drug Administration (FDA) and
European Food Safety Authority (EFSA) and health benefits of nuts will be highlighted. The content
and recommended dietary allowances (RDA) of nutrient antioxidants (such as vitamins A, C, E, and
the mineral selenium) present in various nuts will be compared. Moreover, the levels and compositions
of fat-soluble bioactives such as fatty acids, tocols, phytosterols, and sphingolipids present in 12 nut
oils (almond, Brazil nut, cashew, chestnut, hazelnut, heartnut, macadamia, peanut, pecan, pine nut,
pistachio, and walnut) will be compared and reviewed. Overall, nuts can be considered as functional
foods due to an array of health promoting phytochemical/bioactive compounds.

23
Functional Foods 1

CURRENT CUPRAC METHODS OF ANTIOXIDANT CHARACTERIZATION IN

FOODSTUFFS

Reşat Apak*, Mustafa Özyürek, Kubilay Güçlü, Burcu Bektaşoğlu & S. Esin Çelik

Istanbul University, Faculty of Engineering, Department of Chemistry, Division of Analytical

Chemistry, Avcilar 34320, Istanbul E-mail: rapak@istanbul.edu.tr

Measuring the antioxidant activity/capacity levels of biological fluids and foods is carried out for the
diagnosis and treatment of oxidative stress−associated diseases in clinical biochemistry, for meaningful
comparison of foods in regard to their antioxidant content, and for controlling variations within or
between products. Various antioxidant activity/capacity methods have been used to monitor and
compare the antioxidant activity of foods. Complementary to existing methods in literature, novel
approaches have recently been developed such as CUPRAC (CUPric Reducing Antioxidant Capacity)
total antioxidant capacity (TAC) assay (introduced by our research group to world literature in 2004),
its modified ROS scavenging assays and other modifications (e.g., antioxidant sensor, post-column
online HPLC technology). Antioxidants react with the CUPRAC reagent (cupric neocuproine) to
produce the Cu(I)-neocuproine (Nc) chromophore measured spectrophotometrically [1]. The method
was successfully applied in our laboratory to various food extracts (i.e., apricot, apple, hazelnut, herby
cheese and vegetables) and human serum. Hydrophilic antioxidants in serum were measured in
aqueous phase after precipitation of proteins, while lipophilics were determined in dichloromethane
[2]. Main and modified CUPRAC assays have recently been compiled in a comprehensive review [3].
The probes of p-aminobenzoate, 3,5-dimethoxybenzoate, and salicylate were converted to
CUPRAC−reactive hydroxylation products in a Fenton system, and their hydroxyl radical scavenging
rate constants were determined by competition kinetics, while redox cycling of polyphenolics was
prevented with catalase. Lipophilic and hydrophilic antioxidants could be simultaneously assayed in
acetone-water as their inclusion complexes with methyl-β-cyclodextrin. Xanthine oxidase scavenging
activity of polyphenolics was determined by urate measurement with CUPRAC. Cupric neocuproine
reagent in urea buffer also responded to thiol-containing proteins in food. Hydrogen peroxide
scavenging activity of polyphenolics was measured in the presence of Cu(II) catalyst with a modified
CUPRAC method. A low-cost optical antioxidant sensor (CUPRAC sensor) was developed by
immobilizing the Cu(II)-Nc reagent onto a perfluorosulfonate cation-exchange polymer membrane
(Nafion®). A novel on-line HPLC-CUPRAC method was developed for theselective determination of
polyphenols incomplex plant matrices.Another modified CUPRAC method for measuring the
superoxide (SO)anion radical scavenging activity of plasma antioxidants (including thiols) utilized a
tert-butylhydroquinone (TBHQ) probe with PMS-NADH non-enzymic SOgeneration system [4]. The
TAC of bound phenolics from insoluble food components has recently been measured by combining
CUPRAC oxidation with enhanced extraction. The current direction of CUPRAC methodology can be
best described as a self-sufficient and integrated train of measurements providing a useful “antioxidant
and antiradical assay package”in biochemistry and food chemistry comprising many assays, and the
results are in accordance with those of independent reference methods, having distinct advantages over
certain established methods.
Key words: CUPRAC method, antioxidant capacity/activity assay, food and serum antioxidants,
polyphenolics.
References
[1] R. Apak, K. Güçlü, M. Özyürek, S. E. Karademir, J. Agric. Food Chem., 2004,52, 7970.
[2] R. Apak, K. Güçlü, M. Özyürek, S. E. Karademir, M. Altun, Free Radical Res., 2005, 39,949.
[3] M. Özyürek, K. Güçlü, R. Apak, Trends Anal. Chem., 2011, 30, 652-664.
[4] B. Bekdeşer, M. Özyürek, K. Güçlü, R. Apak, Anal. Chem., 2011, 83, 5652-5660.

24
Functional Foods 1

ENZYMATIC DEGRADATION BEHAVIOUR OF ALIPHATIC GLUCOSINOLATES IN

ECOTYPES OF THE MODEL PLANT Arabidopsis thaliana

Franziska S. Hanschen1*, Rita Zrenner1, Markus Pfitzmann2, Sascha Rohn3, Hartmut Stützel2,
Monika Schreiner1
1
Leibniz-Institute of Vegetable and Ornamental Crops Großbeeren/Erfurt e.V., Department of Quality,
Theodor-Echtermeyer-Weg 1, D-14979 Grossbeeren, Germany
2
Leibniz Universität Hannover, Institute of Biological Production Systems, Vegetable Systems
Modelling Section, Herrenhäuser Str. 2, D-30419 Hannover, Germany
3
Institute of Food Chemistry, University of Hamburg, Grindelallee 117, D-20146 Hamburg, Germany
*
Email: hanschen@igzev.de

Vegetables of the Brassicaceae family such as kohlrabi or cabbage contain glucosinolates, sulfur
containing thioglucosides. Myrosinase, a β-thioglucosidase, hydrolyses these compounds after cell
disruption resulting in the instable aglucons. The latter are precursors for a variety of breakdown
products such as nitriles, epithionitriles and isothiocyanates (1). Especially the formation of
isothiocyanates is responsible for the flavour of these crops and alleged to health beneficial effects (2).
However, the formation of the degradation products is strongly dependent on the chemical structure of
the glucosinolate side chain, the presence of modifying proteins that influence the degradation of the
intermediary aglucon, as well as the pH value or the presence of iron (3).
Arabidopsis thaliana is a wide-spread and well characterized model plant for the Brassicaceae family
that comprises a variety of ecotypes. These ecotypes show great diversity in their glucosinolate
composition and subsequent breakdown product formation.
The aim of the current study is the characterization of 19 ecotypes of A. thaliana with focus on the
enzymatic degradation of their different glucosinolate profiles. As there is ecotype specific variation in
breakdown product formation further objective of this analysis is the identification and characterization
of factors influencing the glucosinolate degradation profile. The results will help predicting the
formation of potential health beneficial isothiocyanates and to develop strategies to enhance their
formation in vegetables. The glucosinolates present in the ecotypes were analyzed by HPLC-DAD and
enzymatically formed breakdown products were identified and quantified by GC-MS.
The selected A. thaliana ecotypes differed very much in their glucosinolate profile and next to several
alkenyl glucosinolates, hydroxyalkyl, methylthioalkyl, and methylsulfinylalkyl glucosinolates were
present as well. Dependent on the enzymatic composition, the ecotypes differed in their ability to form
isothiocyanates, nitriles and epithionitriles.

Keywords: Glucosinolate, isothiocyanate, epithionitrile, Arabidopsis thaliana, GC-MS

References:
1. Bones, A. M.; Rossiter, J. T., The enzymic and chemically induced decomposition of glucosinolates.
Phytochemistry 2006, 67, 1053-1067.
2. Traka, M.; Mithen, R., Glucosinolates, isothiocyanates and human health. Phytochem. Rev. 2009, 8,
269-282.
3. Wittstock, U.; Burow, M., Glucosinolate breakdown in Arabidopsis: Mechanism, regulation and
biological significance. The Arabidopsis Book 2010, e0134.

25
Functional Foods 1

APPROACH FOR A COMBINED APPLICATION OF MEMBRANE DISTILLATION-

OSMOTIC DISTILLATION CONCEPT FOR ATHERMAL CONCENTRATION OF FRUIT
JUICES

Pelin Onsekizoglu

Trakya University, Faculty of Engineering and Architecture, Department of Food Engineering, Edirne,
Turkey, pelinonsekizoglu@gmail.com

Concentration process is one of the major unit operations in industrial fruit juice processing, where the
soluble solid content (SSC) of the juice is increased from 10-18 °Brix to 65-75 °Brix. The consequent
reduction of liquid volume lowers transport, storage and packaging costs. Concentrates present higher
resistance to microbial and chemical deterioration than the original juice as a result of water activity
reduction. Therefore, concentration also promotes economical year-round utilisation of the seasonal
fruits.
The industrial concentration of fruit juices is usually performed by multi-stage falling film evaporators,
in which much more drastic temperature & time regimes than in the pasteurization process can be used.
In addition to high energy consumption, alarge part of the characteristics determining the quality of the
fresh juice including aroma, colour, vitamins and antioxidants undergoes remarkable alterations
through the use of high operation temperatures.
Increasing consumer demand for minimally or naturally processed stable products able to retain as
much possible the uniqueness of the fresh fruit has engendered the need for development of minimal
processing approaches for fruit juice concentration. Among them, membrane distillation (MD) and
osmotic distillation (OD) have attracted much attention for allowing very high concentrations to be
reached under atmospheric pressure and temperatures near ambient temperature. In both processes,
fruit juice is separated from a receiving phase by a hydrophobic microporous membrane to prevent
penetration of the pores by aqueous solutions due to surface tensions, creating air gaps within the
membrane. The driving force of the process is given by a water vapor pressure gradient across the
membrane, causing water vapor transfer across the pores from high vapor pressure side to the low one.
In MD process, water vapor pressure difference is generated by the temperature difference in the two
sides of the membrane. On the other hand, in OD process, the difference in water activity between the
juice and a hypertonic salt solution induces a water vapor pressure gradient across the membrane at
room temperature. Since the driving force is not a hydraulic pressure difference, very high
concentrations compared to RO can be achieved by both MD and OD processes.
In this study, the potential of coupled operation (CO) of MD and OD processes for concentration of
pomegranate juice was investigated comparatively with a view to the impact on product quality and
process performance. A temperature difference was imposed between the stripping solution (10±1 °C)
and the fruit juice (30±1 °C) in order to provide an additional driving force. The pomegranate juice (17
°Brix) which was previously clarified by combined application of fining agents (gelatin and bentonite)
and ultrafiltration (UF), was concentrated up to 55-57 °Brix by OD, CO or thermal evaporation (TE).
Both membrane-based concentration techniques were very efficient in preventing the original
characteristics (pH, total titratable acidity (TTA), color characteristics, total antioxidant activity (TAA),
total phenolic content (TPC), total monomeric anthocyanins (TMA), individual phenolics and organic
acid composition) of the clarified juice. Concentration with TE, however, resulted considerable losses
in natural color and TAA, and in a marked formation of hyroxymethyl furfural (HMF).
On the basis of the presented results, approach for coupled operation of MD and OD concept was more
promising for concentration of pomegranate juice, allowing higher concentrations to be reached in
shorter periods of operation with a slight increase (10 °C) in temperature of the juice.

26
Functional Foods 1

ENHANCING FUNCTIONAL PROPERTIES OF FLAVONOIDS

Inwook Choi, Sang Keun Ha, Ho-Young Park

Korea Food Research Institute

Citrus flavonoids (narirutin + hesperidin, CFs) have multiple health promoting benefits. This study
evaluated the protective effects and mechanism of CFs and their enzymatically modified ones (EM-
CFs) as related to alcoholic liver damage (ALD). Hesperidin and narirutin with purity of 94.2% and
70.4%, respectively, were obtained from Citrus unshiu peels. They were modified into glycosylated
hesperidin/narirutin (G-CFs) and hesperetin/naringenin-7-O-glucoside (CFs-glc) by enzymatic
reactions with cyclodextrin glucanotransferase (CGTase) and hesperidinase, respectively. CFs or EM-
CFs (G-CFs and CFs-glc) were co-supplemented with ethanol (6.5 g/mouse/day) for 8 weeks in ICR
mice. Ethanol consumption significantly elevated aspartate transaminase (AST) and alanine
transaminase (ALT) levels in serum indicating that chronic consumption of alcohol induces liver
damage. When CFs or EM-CFs was co-administrated with ethanol, however, those indicators in serum
were much lowered.
Contents of total lipid (TL) and total cholesterol (TC) and level of lipid peroxidation in
hepatic tissues were significantly decreased especially by co-administration of EM-CFs. The results
were in good accordance with histological observation that revealed less infiltration of lymphocytes
and neutrophils around the veins in EM-CFs administered group than ethanol control group. According
to these results, effectiveness on suppressing ALD was more notable in EM-CFs than CFs suggesting
that functional properties of CFs can be improved by enzymatic modifications such as glycosylation
and de-rhamnosylation.

27
SAFE Consortium Special Session
on Food Safety

29
30
SAFE Consortium Special Session on Food Safety

SAFE CONSORTIUM VISION ON FOOD SAFETY IN EUROPE: STATE OF THE ART,

NEW CHALLENGES AND PERSPECTIVES

Begoña Pérez Villarreal

AZTI-Tecnalia and Chair of the Executive Board of The European Association for Food Safety, SAFE
Consortium

Food safety is not negotiable; it is an imperative for health, social, and economic reasons. When there
is a food safety crisis, not only do sickness and perhaps loss of life follow, but consumers lose faith in
their food providers and providers suffer huge losses. Thoughfood is now assumed safer than ever,
about 1 in 6 Europeans gets sick of food borne illness per year corresponding to 65 million people.
In the 1990s, ‘Mad Cow Disease’ and the ‘Dioxin Crisis’ prompted a new era in food safety. In
January 2000, a White Paper on Food Safetywas issued by the Commission and the European Food
Safety Authority (EFSA)was established in 2002. Policies were drawn up, more demanding legislation
was imposed, and national agencies responsible for assessing and communicating food safety risks
emerged. But vigilance tends to fade in periods with no big or international food scares. And it has
become clear, e.g. contaminated sprouts in Germany in 2011 and the recent food authenticity crisis
surrounding horse meat, that despite all the controls, our food chain is still vulnerable.
We have to ensure that the safety (not harmful to human health), stability (free from spoilage) and
sustainability (use without permanent depletion) of foods are not compromised.As proposed by the
SAFE consortium, and before that by the ETP Food for Life, specific attention is needed in the
following general areas:
Microbiological hazards Chemical, biological and physical hazards, including environmental
contaminants Tools for detection and monitoring hazards in the food chain Technologies for making
foods safe and increasing shelf life The citizen and food safety
Work here will contribute to preserving food production environments, preventing further pollution of
soils and waters and limiting the carbon footprints of the feeds and foods produced now and in the
future. Guaranteeing enough safe food for the next generations inevitably means strong innovations in
methods for food production, processing, storage, preservation, transport and distribution as well as in
approaches to assess and monitor food quality and safety. The SAFE consortium and its member
institutes are committed to keep this discussion in the forefront for researchers, policy-makers,
regulators and the general public.

31
SAFE Consortium Special Session on Food Safety

DEVELOPMENT OF A GENERIC FRAMEWORK FOR THE PRIORITIZATION OF FOOD

AND FEED SAFETY HAZARDS

M. Mühlemann

Agroscope Liebefeld-Posieux Research Station ALP, Federal Department of Economic Affairs,

Education and Research, Bern, Switzerland.

At the beginning of 2010, no practical concept relating the different (micro-)biological, chemical,
physical and nutritional hazards, existed in Switzerland (1). Therefore, a generic hazard prioritization
framework was constructed using Excel® as a tool. Of course, the relevance for human health by far is
the most important safety criteria concerning food, feed and nutrition in general. Following other
criteria were chosen to modulate this criterion: entry of the hazard into the food chain, importance of
food ingestion, change of the hazard due to processing, expansion of hazard, and regulatory concern.
A ranking system is a risk management tool. It must be of simple and fast use for decision making
without the need to perform scientific risk assessment while using it. Therefore, criteria must be
simple, sub-criteria must be intuitively understandable and the wording must reflect them correctly. No
overlapping of meaning and significance should occur.
Besides scientific criteria, there is a series of other legitimate managing criteria, which may lead to
decisions, including e.g.: precautionary principle, (past-)experience, media, and social interest. Such
criteria were selected in accordance to existing recommendations on risk communication. They were
built-in separately in a subdivision of the ranking tool. The division allows for separate work on
scientific and other legitimate criteria by scientists and the risk management, respectively. For the final
rating, each sub-criterion is given its numerical value according to the respective importance and the
values are multiplied to the final rating value. The present version might be adapted to the proposed
draft Codex guidance for governments on prioritizing hazards in feed (2).
Keywords: food safety; feed safety, prioritization; practical framework
REFERENCES
[1] Taylor M. R. and Hoffmann S.A. Redesigning Food Safety: Using Risk Analysis to Build a Better
Food Safety System. Resources for the Future, 1616 P Street, NW Washington D.C. 20036. 2001, 1-
10.
[2] CAC. Proposed draft guidance for governments on prioritizing hazards in feed (at Step 5/8 of the
Procedure). REP13/AF Appendix III Bern, Switzerland. 2013, 24-34.

32
SAFE Consortium Special Session on Food Safety

CURRENT ASSESSMENT OF MARINE TOXINS IN SEAFOOD: CHALLENGES

TO IMPROVE FOOD SAFETY OF REGULATED AND NON-REGULATED
TOXINS.

P. de la Iglesia., M. Fernández, M. Campàs, C. Guallar, J. Diogène

IRTA. Marine Monitoring Subprogram. Crta. Poble Nou Km 5.5, 43540 - Sant Carles de la Ràpita,
Spain.
E-mail: pablo.delaiglesia@irta.cat

Marine toxins produced by microalgae are potent bio-active molecules which can be transferred
into seafood products. Accurate surveillance of toxin-producer species of microalgae in the
environment as well as toxin content in shellfish and finfish contributes to ensure the safety of
seafood products and to protect consumers. Identification and evaluation of microalgae in water
can act as an early warning for the presence of toxins. Modelling can lead to prediction of harmful
algae blooms. Maximum permitted levels (MPLs) for some toxins (domoic acid, saxitoxin group,
okadaic acid group, azaspiracids, yessotoxins and pectenotoxins) have been established by EU
Regulations [1], and official methods of analysis have been described and validated [2]. Methods
for can be improved from new technical and scientific insights (e.g. high throughput or screening
methods) and specific and sensitive approaches such as biosensors have been proposed. EFSA has
proposed a revision of the current MPLs [3].
Additional information from emergent toxins is required to establish or improve regulations. For
ciguatoxins, regulation is vague and establishment of official methods of analysis and a MPL are
still required. Palytoxins, cyclic imines, tetrodotoxins and brevetoxins are not yet regulated in EU,
though some have become emerging problems. These potential new risks should be periodically re-
assessed to confront emerging issues arising from changing environments (e.g. use and
management of coastal areas, aquaculture facilities, global warming and climate change).
A review of the major toxin groups, distribution in food, current challenges of monitoring programs
and methods of analysis will be presented and discussed.

Keywords: food safety; marine toxins; seafoods

REFERENCES
[1] Regulations (EC) Nº 853/2004 (http://eur-lex.europa.eu/).
[2] Regulations (EC) Nº 2074/2005, Nº 1664/2006, Nº 1244/2007 and Nº 15/2011 (http://eur-
lex.europa.eu/).
[3] EFSA. Scientific opinions on marine toxins. 2009-2011 (http://www.efsa.europa.eu/)

33
SAFE Consortium Special Session on Food Safety

TOOLS FOR THE TOXIC ASSESSMENT OF ENVIRONMENTAL CONTAMINANTS

IN FISH

A. Barranco1, S. Rainieri1, J. Sanz2, C. Camara2, A. Marques3, T. Langerholc4

1
Food Research Division, AZTI-Tecnalia, Derio, Spain
2
Department of Analytical Chemistry, University Complutense de Madrid, Madrid, Spain
3
Division of Aquaculture and Upgrading, IPMA, Lisbon, Portugal
4
Department of Microbiology, Biochemistry and Biotechnology, University of Maribor, Slovenia

Marine ecosystems play an important role on the health of the world and are subsequently vital for
human health. This important treasure is highly threatened by the emission of hazardous chemical
substances to the environment coming from the expanded industrial activity and the increasing coastal
population. The breakdown of the fragile balance of our seas may finally bring important risks to the
human health because of exposure to pollutants through fish consumption. This highly compromises
Public health. Exposure to emerging contaminants, such as nanoparticles or pharmaceuticals or
mixtures of different pollutants (e.g. heavy metals, PAHs, pesticides), is a problem that has not yet
been fully tackled in all its complexity both from a scientific or a legislative point of view.
The development of specific tools for a complete and unequivocal assessment of the toxic effects of
target chemical pollutants is presented. Zebrafish larvae and intestinal cell lines have been used as
alternative models for the determination of key parameters in the risk assessment of such contaminants.
Experimental exposure conditions were optimized in order to guarantee the stability and solubility of
all compounds, including the most hydrophobic ones (PAHs).
In the case of zebrafish larvae, the uptake, mortality, malformations and differential expression
analysis of specific biomarker genes were evaluated to determine the effects caused by the exposure to
target environmental contaminants: nanoparticles, heavy metals, pharmaceuticals, pesticides and
PAHs. Moreover bioaccumulation factors were calculated. These experiments have allowed us to
identify several biomarkers genes such as CYP1A1 or Mt and evaluate the risk of biomagnification
through the food chain. Larvae were exposed to different concentrations of single compounds and
mixtures in order to identify non-monotonic responses and evaluate synergistic or antagonistic effects.
Bioaccessibility of contaminants from fish samples has been studied with in vitro digestion process of
fish samples. The concentration of contaminants was monitored through the whole process and the
highest bioaccessibility was achieved after the gastrointestinal step. Further, intestinal cell lines were
used to study bioavailability of contaminants in digested samples and big differences were observed
among contaminants. Furthermore, the effect of culinary treatments on these parameters was also
analysed.
New data about toxic effects of environmental contaminants in fish samples are reported indicating the
importance of studying real complex mixtures and real samples after culinary treatment and digestion
process.
Keywords: environmental contaminants, fish, alternative toxicity tests, risk assessment

34
SAFE Consortium Special Session on Food Safety

PERSISTENT ORGANIC POLLUTANTS (POP S). RESULTS OF A EIGHT YEAR STUDY

OF MONITORING PCBS IN SHELLFISH FROM COASTAL AREAS OF CATALONIA.

M. Castellari1, P. De La Iglesia 3, D. Furones 3, J. Diogène 3,

J.A.García-Regueiro 2
1
IRTA. Food Safety Program. Finca Camps i Armet s/n, 17121, Monells, Spain.
2
IRTA. Functionality & Nutrition Program. Finca Camps i Armet s/n, 17121, Monells, Spain.
3
IRTA. Aquaculture Program. Crta. de Poble Nou Km 5.5, 43540 - Sant Carles de la Ràpita, Spain.
E-mail: massimo.castellari@irta.cat

In the recent years, particular attention has been given to persistent organic pollutants (POPs), such
as polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated biphenyls (PCBs), organochlorine
pesticides, DDTs, polychlorinated dibenzofurans (PCDFs), and polybrominated diphenyl ethers
(PBDEs), that are capable of modulating or disrupting the endocrine system [1]. The impact of
emerging POPs (e.g. perfluorooctanesulfonate PFOS, perfluorooctanoic acid PFOA), and
estimation of hormetic, synergistic and cumulative effects are critical factors for a suitable risk
assessment of these compounds [2].
Polychlorinated biphenyls (PCBs) were used worldwide since 1929 as dielectric and coolant fluid.
Due to PCBs' toxicity, their production was banned by the United States Congress in 1979 and by
the Stockholm Convention on Persistent Organic Pollutants in 2001 [3]. EU Commission
concluded that the levels of seven persistent PCBs (28, 52, 101, 118, 138, 153 and 180) can be used
to monitor dioxins occurrence and distribution. In this way, current legislations have established
maximum allowed levels for the most toxic PCB congeners as well as for the total content of the
seven indicators isomers (EU Regulation No 1881/2006). The present lecture shows the results of
the assessment of 16 key PCBs in six shellfish species from coastal areas of Catalonia, provided by
the Surveillance Program carried out in shellfish harvesting areas between the years 2002 and
2009. The analysis of about 400 samples showed that bioaccumulation varies between species, with
higher levels of PCBs in Bolinus brandaris and the lowest in Callista chione samples. Congeners
profile showed also some significant differences between shellfish species.

References

[1] WHO - Persistent Organic Pollutants Impact on Child Health.

(http://whqlibdoc.who.int/publications/2010/9789241501101_eng.pdf)
[2] EPA (http://www.epa.gov/fedfac/pdf/emerging_contaminants_pfos_pfoa.pdf)
[3] Stockholm Convention (http://chm.pops.int/default.aspx)

35
SAFE Consortium Special Session on Food Safety

BIOGENIC AMINES IN FOOD AND PSEUDO-ALLERGIC ADVERSE REACTION: STATE

OF THE ART AND PERSPECTIVES

J.D. Coïsson, F. Travaglia and M.Arlorio

Dipartimento di Scienze del Farmaco and Drug and Food Biotechnology (DFB) Center,
Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara
(Italy)
E-mail: marco.arlorio@pharm.unipmn.it

Fermented and spoiled foods are frequently source of biogenic amines (BA) in diet. BA are
bioactive compounds, largely investigated and well characterized, principally produced by
bacterial decarboxylation of precursor amino acids. Histamine, tyramine, tryptamine, 2-
phenylethylamine and other polyamines like putrescine, cadaverine, spermine and spermidine
can trigger adverse reactions in humans, often characterized by symptoms similar to those
typical of real food allergy (including headache, migraine, nasal secretion, bronchospasm,
tachycardia, extra-systoles, hypotension, edema (eyelids), urticaria, pruritus, flushing and
asthma), but without involvement of IgE response.
The identification of the so-called “BA intoxication”, a typical pseudo-allergic adverse reaction
(often correlated to a specific amine or to a specific group of foods, like e.g. “histamine
intoxication” or “scombroid intoxication”; “cheese reaction”) is hard to define, because the
quick or delayed appearance of toxic adverse response and the difficulty to correlate and identify
the ingestion of BA-rich foods. More particularly, some Countries set limits to histamine in
wine, despite Swiss recently removed the limit of 10 mg/Kg-1. There is only one legal
Regulation on BA content, which specifies sampling methods, is correlated to the monitoring of
histamine in fish (Commission Regulation (EC) 2073/2005). Many classes of drugs can
dangerously interact with food BA, acting as monoamine and diamine oxidases inhibitors
(MAOI, DAOI). Moreover, the interplay among BA, physiological human histaminic release
and other physiological responses are still under-investigated in literature, as well as the toxicity
of BA towards allergic patients. More investigation are required, as highlighted by EFSA
(1).The analytical methods to detect BA in food are principally based on chromatographic
analyses; despite the commercialization of immunoassays for histamine, other rapid methods are
still lacking. The strategy to limit the presence of BA in food is correlated i) to the quality of raw
materials, ii) to the decarboxylase positive capacity of starter cultures employed during
fermentation, or those present in contaminant bacteria and iii) to the hygienic conditions of
production. Some biotechnological-based strategies could be of great interest, in order to select
novel microbial starters with useful properties, like recently suggested in wine case (2). This
lecture will focus on the state of the art of this field, suggesting new perspectives on biogenic
amines control and reduction in foods.

Keywords: biogenic amines; fermented/spoiled food safety; pseudo allergic reaction

References
1. EFSA Journal 201; 9 (10):2393
2. Bordiga M., Travaglia F, Locatelli M, Arlorio M, Coïsson JD. Histaminol: identification and
HPLC analysis of a novel compound in wine. J Agric Food Chem. 2010 58(18):10202-8. doi:
10.1021/jf101737m.

36
Food Safety I

39
Food Safety I

NANOMATERIALS: CHALLENGE FOR RISK ASSESSMENT AND DETECTION

Elke ANKLAM

European Commission, Joint Research Centre, Institute for Reference Materials and Measurements,
Retieseweg 111, B-2440 Geel, Belgium

Nanotechnologies have a great potential to solve the many challenges faced by the society.
Nanomaterials are increasingly used not only in industrial products but also in food, food packaging
and other consumer products. It is of utmost importance to implement a safety-by-design approach.
Therefore, it is essential to have appropriate risk assessment methodologies and fit-for-purpose
analytical methods for detection of nanomaterials available. This presentation will cover the current
challenges in this respect.

41
Food Safety I

DEVELOPMENT AND VALIDATION OF HUMAN HEPG2 CELL SYSTEM AS AN

ANIMAL ALTERNATIVE ASSAY TO CHARACTERIZE HUMAN DIETARY
COMPONENTS

Firouz Darroudi

Department of Toxicogenetics, Leiden University Medical Center, Einthovenweg 20, 2300RC,

Leiden, The Netherlands.
f.darroudi@lumc.nl

HepG2 cell system has been established, and employed as the metabolic activation system as well
as target for evaluating DNA damage induction by human dietary components. Different biological
end-points were established and applied such as, sister-chromatid exchanges, micronuclei in
binucleated cells and in combination with a pan-centromeric probe to detect and discriminate
between potent aneugens and clastogens. Cytotoxicity, gene mutation (at HPRT locus) and Comet
assay were also used in HepG2 cells as well as Chinese hamster ovary cells and Ames Salmonella
assay in the presence of the exogenous activation system (S9-microsomes) derived from HepG2
cells. Furthermore, co- and anti-mutagenic potential of human dietary food constituents (i.e.
vitamins, cruciferous vegetables, beverages and heavy metals) was also investigated using this cell
system.
Data obtained so far elucidated on the potential of HepG2 cells: (1) to detect genotoxic potential of
human dietary component [i.e. heterocyclic aromatic amines, mycotoxins, nitrosamines,
polyhalogenated compounds, pesticides, polycyclic aromatic hydrocarbons, nitro containing
aromates (musk ketone) and heavy metals] (2) to define the mode of action, repair and the
biological consequences of these chemicals, (3) by defining gene expression profiles, to detect and
elucidate the role of different enzymes involved and responsible for mutagenic, co- and anti-
mutagenic potential of food constituents, (4) to discriminate between structurally related chemicals,
carcinogens and non-carcinogens.
Consequently, it can be concluded that human HepG2 cell system reflects the activation /
detoxification of genotoxic carcinogens better than other indicator cells that are currently being
used and therefore have an increase predictive value for the identification of mutagens, co- and
anti-mutagens in human diet at biologically relevant doses.
This assay is more relevant to human in comparison to existing models in vitro and in vivo,
therefore, it is a better alternative system to the use of animals in mutagenicity / genotoxicity
testing, and consequently, more reliable model for human risk assessment.

42
Food Safety I

COMPLACENCY, INCOMPETENCE AND CRIMINALITY; 3 BUSINESS THREATS

Anton J. Alldrick

Campden BRI, Chipping Campden, GL55 6LD, United Kingdom

The supply of food from primary producer to consumer is seen by most as a continuum (“farm to
fork”). This often involves the cultivation and production of ingredients from diverse geographical
locations which are then assembled elsewhere to produce the food eaten by the consumer. This
complexity has implications in terms of food-safety and also to the efficient operation of a food
business (business continuity). Given that corruption of the food chain will compromise food-
safety and by inference business continuity; current best practice recommends adoption of a
TACCP (Threat Assessment Control Point) approach to evaluating the supply chain and identifying
those points within the chain at greatest risk of being compromised. Once identified, principles
similar to those used in HACCP (Hazard Analysis Critical Point) can be applied to identify those
parts of the supply chain at greatest risk of being compromised and the development of strategies to
reduce the risk of an adverse event occurring.
Historical analysis of human food safety incidents suggests that from a food-safety management
point-of-view, threats can occur from one or a combination of human failings, in particular
complacency, ignorance and criminality.
 Complacency essentially represents placing an unreasonable reliance on one or a limited
number of factors rather than taking a holistic approach to the issue. This can be exhibited
by the food business which sells the food to the consumer and/or any other part of the
supply chain.
 Ignorance reflects either substantial or total lack of relevant knowledge and skills to safely
manage operations within a business. It can also be reflected by the national regulatory and
enforcement agencies where they fail to exercise adequate control of the integrity of the
material concerned.
 Criminality represents conscious actions to represent a food as something which it is not.
This is usually through some form of adulteration. Adulteration can manifest itself in many
forms for example dilution, substitution of a valuable component with something less
expensive and/or modification with potentially toxic material.
As in the case of HACCP one of the key principles of TACCP is verifying that the management
systems developed are fit for purpose. Verification can take many forms, for example supplier
audits. However it will ultimately be necessary to verify to a scientific end-point. Given the nature
of the problem this will mean that testing laboratories will have to have a high level of
preparedness to address the consequent demands for novel methods of analysis.

43
Food Safety I

FOOD SAFETY SYSTEM IN TURKEY

Neslihan ALPER

Ministry of Food, Agriculture and Livestock (MFAL), General Directorate of Food and Control
(GDFC), Head of Food Control and Laboratory Division

Turkey has a major agricultural sector due to various ecological conditions and climate. Turkey is a
major food and agricultural products exporter in its region. So primary production of fruit and
vegetables, processed foods and food industry takes and important role in the economy of Turkey.
Importance of food safety has been increasing especially for high production and consumption rates.
For food safety the only competent authority is Ministry of Food, Agriculture and Livestock. Effective
and sufficient food inspections are carried out throughout the country with the international approach
of “From Farm to Fork” to ensure the supply of safer food products to consumers according to codex
alimentarius and EU legislation. Providing food safety for whole food chain starting from primary
production; approval and Registration Systems for FBOs; Control of Food Export and Import;
Establishing Risk Assesment System; Protection of the consumers; Development of consumer
awareness etc. are the main responsibilities of the ministry.
Law No. 5996 on Veterinary Services, Plant Health, Food and Feed in line with EU legislation is
laying down the general principles and requirements of food safety and hygiene controls. The objective
of this Law is to protect and ensure food and feed safety, public health, plant and animal health, animal
improvement and welfare and consumer interests taking into consideration environmental protection.
Food and feed safety, fishery products, veterinary services and plant health services are carried out by
the General Directorate of Food and Control. Objective of Control and Inspections at food sector are;
· Providing Food Safety and Quality,
· To satisfy and to implement food safety requirements and its legislation at FBOs
· Production, manufacturing, storing, transfer and marketing of food and food contact materials
in line with technical and hygienic conditions.
· To provide safer and qualified food to consumers
· To protect consumer health
Official controls are performed at the whole food chain including internal market, import and export
with appropriate frequency and risk based without prior notification and in working hours expect
particular cases.

44
Mycotoxins I

47
Mycotoxins I

CRITICAL EVALUATION OF LC-MS-BASED METHODS FOR MULTI-MYCOTOXIN

DETERMINATION IN MAIZE

A. Visconti1,A. De Girolamo1, M. Solfrizzo1, V.M.T. Lattanzio1, J. Stroka2, A. Alldrick3,

H.P. van Egmond4
1
National Research Council of Italy, Institute of Sciences of Food Production, (CNR-ISPA), Bari, Italy;
2
Institute for Reference Materials and Measurements (IRMM), Geel, Belgium; 3Campden BRI,
Chipping Campden, United Kingdom; 4RIKILT Institute of Food Safety, Wageningen, The
Netherlands.

Nowadays, the trend in mycotoxin analysis is the development of multi-mycotoxin LC-MS-based

methods able to cover, in a single run, all mycotoxins considered by EU legislation. An effective
procedure for quality assurance and performance verification in chemical analysis laboratories is
provided by a proficiency test (PT). Within the EU network of Excellence MoniQA a PT was
conducted to benchmark laboratories currently using LC-MS/(MS) for multi-mycotoxins analysis. The
study was conducted for the simultaneous determination of aflatoxins B1 (AFB1), B2 (AFB2), G1
(AFG1), G2 (AFG2), fumonisins B1 (FB1), B2 (FB2), ochratoxin A (OTA), deoxynivalenol (DON),
T-2 and HT-2 toxins (T-2 and HT-2), and zearalenone (ZEA) in both contaminated and spiked maize.
The mycotoxin levels were chosen around the relevant EU regulatory limits. Laboratories were free to
report only on those mycotoxins that could be simultaneously determined with their LC-MS/(MS)
methodology. The results of the PT were evaluated to identify possible strengths and weaknesses of
various methodologies used by the 41 participating laboratories.
Most participants (61%) performed the simultaneous analysis of the 11 mycotoxins mentioned above,
whereas the others reported results for different combination of mycotoxins (from 2 to 10). The most
frequently used extraction solvent mixtures were acetonitrile-water (acidified or not) (56%) and
methanol-water mixtures (17%). Other laboratories performed two consecutive extractions with
phosphate buffer solution (PBS) followed by methanol (15%) or used ethyl acetate or PBS (12%). The
majority of laboratories (58%) used a clean-up step prior to mycotoxin detection, whereas the
remaining ones analysed directly the crude extract (37%) or used both approaches (5%). The amount of
matrix equivalent injected into LC-MS/(MS) ranged between 0.1-303 mg for purified extracts and
0.08-20 mg for directly analysed crude extracts.External (54%), matrix-matched (22%) or stable
isotope-labelled internal standards calibration (24%) were used for toxin quantification. In general,
extraction mixtures of water with acetonitrile, methanol or both provided good results for quantitative
extraction of mycotoxins from maize. Laboratories using sample extract clean-up reported acceptable
results for the majority of mycotoxins. Good results were also obtained by laboratories that analysed
crude extracts although a high variability of results was observed for all tested mycotoxins. Matrix-
matched calibration or isotope-labelled internal standards efficiently compensated matrix effects
whereas external calibration gave reliable results by injecting <10 mg of matrix equivalent amounts.
Unacceptable high recovery and high variability of fumonisin results were obtained by the majority of
laboratories that could not be explained thus requiring further investigations.
These findings provide a great deal of information on currently used methodologies enabling a deep
understanding on the effectiveness of different LC-MS based approaches for mycotoxins analysis in
maize.
Keywords: LC-MS/(MS) methods,proficiency test, z-score, maize, multi-mycotoxin.
De Girolamo A., Solfrizzo, M., Lattanzio, V.M.T., Stroka, J., Alldrick, A., van Egmond, H.P.,
Visconti, A., 2013. World Mycotoxin Journal (submitted).
Solfrizzo, M., De Girolamo, A., Lattanzio, V.M.T., Visconti, A., Stroka, J., Alldrick, A., van Egmond,
H.P., 2013. Quality Assurance and Safety of Crops & Foods (in press).
The European Commission is acknowledged for financial support provided through the “MoniQA”
Network of Excellence (FOOD-CT-2006-036337).

49
Mycotoxins I

DETERMINATION OF Fusarium MYCOTOXINS IN WHEAT, MAIZE AND ANIMAL FEED

WITH AUTOMATED CLEAN-UP COUPLED TO HIGH RESOLUTION MASS
SPECTROMETRY

Ebru Ates and Michal Godula

Thermo Fisher Scientific - Food Safety Response Center, Dreieich, Germany

ebru.ates@thermofisher.com

Fusarium mycotoxins are produced by the infection of agricultural crops by Fusarium molds while in
the field or during harvest, drying or subsequent storage. Sample preparation is a critical parameter in
the analysis of mycotoxins in order to achieve high recoveries, at low concentration levels in complex
grain matrices. Due to different chemical properties of mycotoxins, single extraction steps with high
recovery for different types of mycotoxins are targeted. Although some methods advocate analysis of
crude sample extracts, an additional sample clean-up reduces matrix effects and requires less system
maintenance. Conventional sample clean-up procedures such as solid-phase extraction or
immunoaffinity clean-up are time-consuming, costly and focused on specific toxins. In contrast
TurboFlow™ technology (TLX) is an alternative, automated sample clean-up system which can be
coupled directly to a mass spectrometer. The TurboFlow™ clean-up column enables specific binding
of target compounds, whereas higher molecular weight compounds, like fats, proteins and other
potential interfering compounds with different chemical properties are removed to waste. The broad
scope of this technology enables it to be extended to the inclusion of masked mycotoxins. High
Resolution Mass Spectrometry (HRMS) with Orbitrap technology (Exactive™) can be operated at a
resolution power of up to 100,000. This full scan analysis has the added advantage of retrospective data
evaluation, whereby additional toxins not initially sought can be identified retrospectively.
In this paper we report a method which is describing the direct injection of extracted samples of wheat,
maize and animal feed into TLX-HRMS system for the quantitative determination of deoxynivalenol,
T-2-toxin, HT-2 toxin, zearalenone and fumonisin B1 and B2. Automated sample clean-up can be
carried out in 1.5 min with a total run time for TLX-HRMS of 18 min. In house method validation was
performed by spiking blank - wheat, maize and animal feed samples with mycotoxin standards. The
recovery and repeatability was determined by spiking at three concentration levels (50, 100 and 200 %
of legislative limits) with six replicates. Average recovery and RSD values were 71 - 120 % and 1 - 19
% respectively. The method accuracy was confirmed with certified reference materials and
participation in proficiency testing.
TLX-HRMS method is an alternative to conventional approaches to mycotoxin analysis with Liquid
Chromatography Tandem Mass Spectrometry (LC-MS/MS) but minimizing manual sample
preparation steps, increasing the reliability of the method by automation and enabling retrospective
data evaluation.

Keywords: mycotoxins, cereals, on-line clean-up, method validation, high resolution mass
spectrometer

[1] E. Ates, K. Mittendorf, J. Stroka, H. Senyuva. 2012. Determination of Fusarium mycotoxins in

wheat, maize and animal feed using on-line clean-up with high resolution mass spectrometry. Food
Additives and Contaminants part A. http://dx.doi.org/10.1080/19440049.2012.729162
[2] Commission Decision 657/2002 of August 2002 on implementing Council Directive 96/23/EC
concerning performance of analytical methods and the interpretation of results. Official Journal of the
European Communities, L221, 8-36.

50
Mycotoxins I

FREE, HIDDEN AND BOUND FUMONISINS: ANALYTICAL STRATEGIES AND THE

OCCURRENCE IN FOODSTUFFS

Alexandra Malachova, Elisabeth Varga, Rudolf Krska and Franz Berthiller

Christian Doppler Laboratory for Mycotoxin Metabolism, Center for Analytical Chemistry,
Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences,
Vienna (BOKU),
Konrad Lorenz Str. 20, 3430 Tulln, Austria, e-mail: alexandra.malachova@boku.ac.at

Fumonisins are well known mycotoxins, which frequently contaminate maize and maize-based
products. The risks of fumonisin B1 and B2 to human health has already been verified and these
Fusarium toxins are subject for regulation by EC 1881/2006 and EC 1126/2007. Many analytical
methods for fumonisin determination in various commodities were developed and validated for their
regulatory control. However, the use of different analytical approaches and methods can lead to
discrepancies in results despite the successful validation of a method. This phenomenon may be
attributed to the presence of other forms of fumonisins in a sample.
So called “bound fumonisins” are heat-processed degradation products formed by covalent binding of
tricarballylic groups of fumonisins to the hydroxyl groups of starch or the amino or sulfhydryl groups
of the side chains of amino acids in proteins. Bound fumonisins are not directly detectable after
common extraction procedures, but can be determined indirectly as hydrolysed fumonisins upon
alkaline hydrolysis of sample matrix. The amount of released hydrolysed fumonisins is often higher as
it would be expected after the hydrolysis of native fumonisins detected in a sample using routine
analysis. Later on, the presence of bound fumonisins was confirmed also in mildly treated products
such as maize flour and maize-based pasta. Therefore, others than just the thermal masking mechanism
should be taken into account. It is speculated that fumonisins may be bound to the plant cell
compartments or macromolecules as a result of detoxification processes in the living plants or they can
be associated to macromolecules through non-covalent interactions. When extraction conditions are
slightly changed (solvent polarity, ionic strength, time, temperature) the weak interactions could be
disrupted, resulting in a higher recovery of the native forms of fumonisins.1 Preliminary in vitro
experiments revealed that the associatively bound or “hidden fumonisins” are, in contrast to the
covalently bound forms, released during digestion and thus exert the toxicity of native fumonisins.2
Despite a current lack of information about the masking mechanism of hidden forms and relevant
toxicological data of bound forms of fumonisins, their occurrence in foodstuffs should be of
importance in fumonisins risk assessment.
This contribution aims to provide an overview of current analytical approaches used for determination
of native, hidden and bound fumonisins in maize-based products. Moreover, a fast indirect analytical
method, developed for routine control of native, hidden and bound fumonisins, will be presented.
Finally, a survey of maize and maize-based products for the occurrence of these forms of fumonisins,
will be shown.
Keywords: masked fumonisins, HPLC-MS/MS, maize-based products
1Dall´Asta et al. (2009) Anal Bioanal Chem 395: 1335-1345. 2Falavigna et al. (2012) World
Mycotoxin J 5 (3): 325-334.

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Mycotoxins I

MONITORING THE FATE OF AFLATOXINS DURING PROCESSING OF APRICOT

KERNELS AND ALMONDS

Solfrizzo M., Zivoli R., Perrone G., Epifani F. and Visconti A.

National Research Council of Italy,Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy.
michele.solfrizzo@ispa.cnr.it

Maximum permitted levels for aflatoxins in dried fruits such as almonds and apricot kernels are higher
in kernels intended for further processing as compared to ready-to-eat derived products. The effect of
electronic sorting, peeling and manual colour sorting on apricot kernels was tested to check levels and
distribution of aflatoxins. The fate of aflatoxins during transformation processes of almonds into
nougat, pastries and almond syrup (blanching, roasting, water infusion and cooking) was also
evaluated. The mass balance approach was used to determine levels and distribution of aflatoxins in
each fraction collected during processing steps. Experiments were conducted on naturally
contaminated apricot kernels and almonds inoculated with a toxigenic strain of Aspergillus flavus. An
improved HPLC-FLD method was used for aflatoxin determination in all the matrices considered in
this study. Highly variable results were obtained with electronic sorting experiments because rejected
fractions contained 13-59% of total aflatoxins. The manual colour sorting of peeled apricot kernels
gave excellent results because the removal of discoloured kernels removed 97.3-99.5% of total
aflatoxins. Blanching processes (by steaming or boiling in water) did not reduce aflatoxin levels in
blanched almonds and apricot kernels whereas the removal of skins removed only 7-10% of total
aflatoxins. Negligible amounts of aflatoxins (<1%) were found in boiling water analysed after
blanching contaminated almonds or apricot kernels. Almond pastries were prepared by mixing almond
paste, eggs and sugar that were cooked at 140°C for 30 min, 160°C for 20 min or 180°C for 15 min.
Aflatoxins were substantially stable during preparation and cooking of pastries and a slight reduction
of aflatoxins (10%) was observed only at 180°C. For the preparation of nougat the peeled almonds
were roasted at 150°C for 30 min then mixed with caramel or caramel+honey at 105°C until cooked,
then shaped into small heaps. Roasting produced about 50% reduction of aflatoxins. Higher aflatoxin
reduction (82%) was observed by roasting at 150°C for 120 min, but almonds lost their organoleptic
characteristics. The preparation and cooking of nougat produced a further consistent reduction of 54-
70% of aflatoxins. Almond syrup was prepared from peeled almond paste that was infused in water for
5 hours. After infusion the exhausted almonds were discarded and the infuse was sugared and boiled
until reaching the consistency of syrup. The whole process of almond syrup preparation produced a
marked increase of total aflatoxins probably due to the involvement of enzymes during the infusion
step that released free aflatoxins from masked aflatoxins. About 15-22% of total aflatoxins passed in
the final syrup during the whole process of almond syrup preparation. These new information could be
useful for food producers to keep aflatoxin contamination under control and improve the safety of
almond and apricot kernels derived products.
This research received funding from European Community’s Seventh Framework Programme
(FP7/2007-2013), MYCORED project (KBBE-2007-222690).

52
Mycotoxins I

MYCOTOXINS AND TOXIGENIC FUNGI IN GRAPE AND RAISIN IN TURKEY: A 3-YEAR

STUDY

H. Imge Oktay Basegmez, Hayrettin Ozer, Ceyda P. Kodolbas

TUBITAK Marmara Research Center, Food Institute, Box 21, 41470 Gebze, Kocaeli, Turkey
imge.oktay@tubitak.gov.tr

Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species in various foods.
Penicillium verrucosum is the only Penicillium species associated with OTA production in foods.
Since the warm and subtropical climate conditions are needed for grape production, the most important
OTA producing fungal species isolated from grapes are Aspergillus carbonarius and A. niger.
Toxicological studies performed on laboratory animals have indicated that OTA may have genotoxic,
carcinogenic, immunosuppressive and nephrotoxic effects and therefore it is classified as a possible
human carcinogen by the International Agency for Research on Cancer in 1993.
Studies were carried out in 10 vineyards representing Sultana variety of grape cultivation in Turkey
concerning the modelling studies in MYCORED project between 2009 and 2011. The samples were
analyzed for ochratoxin A (OTA), total mould load, water activity, moisture, fructose and glucose
contents. Furthermore isolated moulds from grapes were identified during the year. Meteorological
data (temperature, relative humidity) were recorded in individual vineyards at 1h intervals using data
loggers and meteorological stations. In addition to10 vineyard studies, 56 sun-dried raisin samples and
77 grape samples in the region were collected randomly in 3 years for a survey study on OTA.
Different moulds were identified belongs to different species(Aspergillus, Penicillium, Alternaria,
Ulocladium, Mucor, Cladosporium) from grape samples. Aspergillus species were dominant.
Ochratoxin A was quantified by liquid chromatography with fluorescence detection. The limit of
quantification (LOQ) for OTA analysis was 0.23 ng/g. 7% of 107 grape samples and 45 % of 86 raisin
samples were contaminated with OTA. Maximum OTA contamination in grapes and raisins were 135
ng/g and 220 ng/g respectively.
Keywords: Ochratoxin A, mould, aspergillus, raisin, grape
This research was supported by EU-FP7 project MYCORED (KBBE-2007-222690)

53
Novel Foods

55
Novel Foods

SHORT TERM SEED GERMINATION; A NOVEL TECHNOLOGY INNOVATION OF

FOOD ADDITIVE YASOR

András Salgó - Monika Berceli - Szilveszter Gergely - Andrea Jednákovits* - Jenő Szilbereky*

Budapest University of Technology and Economics, Department of Applied Biotechnology and Food
Science, Budapest
*Fitorex Co. Ltd., Budapest

Chemical composition and availability of main components as well as the level of bioactive
constituents of seed could be radically change during different period of life cycles in plant materials.
An important plant physiological process of seed is the germination or in other words reserve
mobilization, where the major and minor constituents could essentially be changed.
Special nutritional and functional benefits can be achieved by a strictly controlled, short-term
germination (until 48 hours) processes in plant materials.
Our technology innovation realize a development of a novel product using controlled hydration and
germination of soybean seed, which can be defined as a meat analogue from compositional point of
view.
The applied unit operation steps allow to eliminate (by solubilization and heat inactivation) the
antinutritive factors, to improve the digestibility and availability of proteins, to reduce the soluble
carbohydrate content and energie level, to enhance the concentration of the real active forms of
bioactive components (e.g. isoflavons, phenolic acids) and to decrease the level of allergens.
The innovated novel material manufactured by natural processes from plant origin called YASO, can
be used as new additive as is, and/or can be applied in different food systems (meat, bakery, pasta,
extruded, confectionary, sauce, pasty etc. products), as well as in food products having targeted
functional properties (reduced energy level, gluten-free, diethetic, vegetarian etc. products).
Food product innovations can be significant broaden by the use of YASOR.

57
Novel Foods

NANAROMA - NANOENCAPSULATION OF THE Pterosportum tridentatum AROMATIC

PLANT EXTRACTS: A FOOD SYSTEM VALORIZATION

Sandra Santos 1,2, Manuela E. Pintado3, Aida Moreira da Silva4

1
Coimbra College of Agriculture, Bencanta, 3040-316 Coimbra, Portugal, 2CERNAS Research Unit,
Bencanta, 3040-316 Coimbra, Portugal;3Escola Superior de Biotecnologia, Universidade Católica
Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal4Research Unit
Molecular Physical-Chemistry, University of Coimbra, 3000-535 Coimbra, Portugal
aidams@esac.pt

Nowadays, the massive collection of spontaneous plants is becoming a problem in terms of genetic
resources conservation. To preserve the Portuguese native aromatic plant species and to assess their
potential use as functional foods ingredients, a comprehensive and interdisciplinary analysis is needed.
Aromatic plants are highly important in the food industry not only for their flavoring role, but also for
their antioxidant and antimicrobial properties. In other hand, the inclusion of antioxidants in human
diets are of great interest as possible protective agents to help the body to reduce oxidative damage,
and hence reducing aging diseases, such as coronary heart diseases, cancer and neurodegenerative
diseases.
The main goal of the work presented here is the screening of bioactive compounds from Pterosportum
tridentatum (“carqueja”), a portuguese native aromatic plant traditionally used in popular Portuguese
gastronomy since ancient times to improve flavor and reduce salts needs. However, despite their
general use, the Pterosportum tridentatum is poorly known in relation to their chemical characteristics
as well as their potential functional roles. In this study, part of a global study, we start by a general
characterization followed by an optimization of different extraction methods, focusing on water
extracts and essential oils (EOs) of Pterosportum tridentatum (“carqueja”). Boiled water extracts
(infusions and decoctions) of Pterosportum tridentatum are regularly used in gastronomy and
therapeutic practices. Water is the most used solvent, easily available, innocuous and can extract many
different polar compounds present in plants. These extracts contain several compounds, particularly
phenolics, which are suitable as potential healthy food ingredients due to their features. On the other
hand our studies showed that the EOs obtained from this plant also reveal important characteristics,
with potential biological activity. In fact, EOs represents a small fraction of a plant being the most
important vehicle of the bioactive compounds in formulations used in pharmaceutical, food and
cosmetic industries. The chemical composition of water extract was studied by HPLC and of EOs by
GC/MS. The toxicity evaluation was done in vitro bioassays by Ames Test.After this former screening,
the antioxidant capacity was assessed and the antimicrobial activity upon food pathogen and spoilage
microorganisms was also determined.
Water extracts and EOs compounds, weakly stable when exposed to air, light and high temperatures,
were encapsulated at nano scale level offering the necessary protection of the active compounds. The
improved stability via encapsulation at molecular level was performed using a cyclic oligosaccharide,
the b-cyclodextrin. The inclusion compounds synthetized were incorporated in food systems (spreads,
fresh cheese and butter) and sensory analysis was performed .
The results reported in this study are a contribution for the understanding of the potential functional
properties of Pterosportum tridentatum. Furthermore, we expect that the gained knowledge will
support the commercial use of this aromatic plant as well as the development of novel foods as health
promoters.

58
Novel Foods

FABRICATION OF MACROCAPSULES COMPOSED OF CA-ALGINATE SHELL AND OIL

CORE BY ELECTRO-COEXTRUSION

Natthiya Phawaphuthanon, Donghwa Chung

Department of Marine Food Science and Technology, Gangneung-Wonju National University,

Gangneung, Gangwon 210-702, Republic of Korea
Email: sine_1827@hotmail.com

Electro-coextrusion has been regarded as a simple and effective encapsulation technology that
enablesto produce core-shell type capsules of uniform size and quality, ranging in diameter from
nanometer to millimeter. The objective of this study was to fabricate core-shell type Ca-alginate
macrocapsules by electro-coextrusion and to investigate the effects of three key process factors,
including alginate concentration in shell liquid (X1, 0.5-4.0 %, w/v), shell-to-core flow rate ratio (X2,
4-12 at a fixed core flow rate of 50 mL/min), and voltage (X3, 0-10 kV), on the five principal
characteristics of the macrocapsules, including diameter (Y1), eccentricity (Y2, ratio of long to short
diameter), shell thickness (Y3), hardness (Y4), and morphology (Y5, four categorical groups: 0=non-
oily and smooth; 1=non-oily and rough; 2=oily and smooth; 3: oily and rough), using response surface
methodology. Olive oil colored with Sudan III was used as a model hydrophobic core. Electro-
coextrusion was performed by simultaneous and dropwise injection of shell (aqueous alginate solution)
and core liquids into a 5% (w/v) aqueous CaCl2 solution through a coaxial nozzle under a given
electric field. The capsules were collected, washed with distilled water, and air-dried at room
temperature. The values of Y1, Y2, Y3, Y4, and Y5, determined from 17 experimental runs generated
by three-factor, five-level central composite design, ranged from 0.89 to 1.61 mm, from 1.05 to 1.21,
from 0.02 to 0.07 mm, from 1.37 to 11.01 N, and from 0 to 3, respectively. Statistical analysis showed
that Y1 was significantly influenced at p < 0.01 by X1, -X2, -X3, and -X32, Y2 was by X12, Y3 was
by X1, X2, and -X3, Y4 was by X1 and X2, and Y5 was by X2 and -X22.
Keywords: Electro-coextrusion, core-shell, Ca-alginate macrocapsules, response surface methodology
References:
Choi, D. H., Park, C. H., Kim I. H., Chun, H. J., Park, K., and Han, D. K. 2010. Fabrication of core–
shell microcapsules using PLGA and alginate for dual growth factor delivery system. Journal of
Controlled Release. 147:193-201.
Jaworek, A. 2008. Electrostatic micro- and nanoencapsulation and electroemulsification: A brief
review. Journal of Microencapsulation. 25(7):443-468.

59
Novel Foods

NOVEL CEREAL FIBRE DRINK AS A TOOL FOR CIVILISATION DISEASE PREVENTION

Lucia Mikušová1,2, Zuzana Ciesarová3, Andrea Holubková2, Ernest Šturdík1,2

1
STUVITAL, Ltd., Bratislava, Slovakia, email: lucinkamik@yahoo.co.uk
2
Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology,
Slovak University of Technology, Bratislava, Slovakia
3
VUP Food Research Institute Bratislava, Slovakia

To prevent from civilisation diseases such as obesity, type two diabetes etc., it is recommended to
combine healthy diet and regular physical activity. An example of such approach is development of a
cereal fibre drink Actiglucane, high in fibre (10% d.m.) and ß-glucans (8.5% d.m.) and low in fat (0.1%
d.m.) and energy (124 kcal/100g f.w.). According to the molecular weight, Actiglucane was classified as a
high molecular weight ß-glucan (1091kDa). The postprandial as well as long-term effects of Actiglucane
consumption were analysed. The glucose uptake and consequent release resulted from a postprandial test
were significantly slower compared to a standard (p<0.05). The subjective satiety of Actiglucane drink
measured by questionnaire method with 10 volunteers was significantly higher than the standard glucose
solution (p<0.05) what is a promising characteristic for use in obesity prevention programs. From the
long-term point of view, Actiglucane (2x45g, what represents 3g ß- glucans/per day) was implemented
into nutritionally balanced diet of 30 healthy women with higher (more than 29%) body fat percentage for
8 weeks. After the two month long intervention, significant reduction in the dietary fat (p<0.02) and the
24h energy intake (p<0.03) was observed. These changes in the dietary intake were manifested well in the
anthropometric and biochemical parameters. Significant drop of the total body weight (2.0 ± 0.5 kg), fat
mass (1.8 ± 0.4 kg) and visceral fat (8.4 ± 1.5 cm 2) as well as reduction in LDL (0.55 ± 0.08 mmol/l) and
total cholesterol (0.43 ± 0.10 mmol/l) and improvement of atherogenic index (0.62) were achieved. A
synergic effect of the regular dance program Bellylatinofit (moderate intensity exercise, 75min three times
per week) added to the above discussed intervention was achieved in body weight, fat mass and visceral
fat reduction.
Key words: cereal fibre drink, functional food, novel drink, civilisation disease prevention
Acknowledgement: The work was supported by the Agency of the Ministry of Education, Science,
Research and Sport of the Slovak Republic for the Structural Funds of EU in the frame of the Project
“Evaluation of natural substances and their selection for prevention and treatment of lifestyle diseases”
(ITMS 26240220040) and by the Slovak Research and Development Agency under the contract No.
VMSP-II-0024-09.

60
Novel Foods

PHYSICAL AND CHEMICAL PROPERTIES OF A TRADITIONAL SOUR CREAM

PRODUCT RICH IN CALCIUM AND PROTEIN AND LACTOSE FREE

Latifeh Ahmadi and Faiqua Khalid

Brescia University College at the University of Western Ontario

1285 Western Road, London, ON,N6G 1H2, Canada
Email: lahmadi@uwo.ca

Sour cream is a popular fermented milk product and it is estimated that over 2.6 million tons of sour
cream are consumed across the world each year. However, due to the high percentage of fat in sour
cream, it is not a suitable product for consumers striving to reduce their dietary fat intake. Also,
consumers who are suffering from lactose intolerance may experience unpleasant digestive symptoms
upon ingesting sour cream due to the significant amount of lactose present in it. In this project, we have
created a product that serves as a sour cream substitute which is not only low in lactose, but also low in
fat. In addition, this product is high in protein and calcium. Our formulation is a derivative of kashk, a
traditional food item originating from the Middle East. It is a concentrated yogurt based product which
is produced by boiling homogenized yogurt in order to inactivate existing bacterial culture,
precipitating solid parts and separating it through filtration. The physical and chemical properties of
our formulation as well as sensory properties are comparable to that of commercially available sour
cream. These properties allow our formulation to have high application possibilities and can be used as
an alternative to sour cream in various recipes. Home sensory panel was used to test the acceptability
of our formulation as an ingredient in recipes including cheesecakes, pancakes and baked potatoes.
Furthermore, our product has a long shelf life and can be kept without spoilage or loss of nutritional
value. This provides another advantage over sour cream which must to be kept in the refrigerator for a
short period of time.
Keywords: lactose intolerance, sour cream and kashk.

61
Functional Foods and Ingredients

63
Functional Foods and Ingredients

BIO-GUIDED ISOLATION OF COMPOUNDS WITH ANTI-HIV AND/OR ANTIOXIDANT

PROPERTIES FROM THREE SAMPLES OF BRAZILIAN PROPOLIS

Fernandes-Silva C C1, Salatino A1, Negri, G2, Motta, L B1, Salatino, M L F1

1
University of São Paulo, Institute of Biosciences, Department of Botany
2
CEBRID, Universidade Estadual Paulista.

The search for compounds active in the treatment of AIDS, a disease associated with oxidative stress,
remains a serious challenge. Propolis constituents have shown high antioxidant and anti-viral activities
and some were shown to be active against HIV. The aim of this work was to carry out a bio-guided
isolation, from tree samples of Brazilian propolis, of compounds with anti-antioxidant (DPPH and β-
carotene methods) and anti-HIV (inhibition of the reverse transcriptase) activities. One of the samples
was from the Northeastern state of Ceará (CE) and two from the South of Brazil, one being from the
state of Paraná (PR) and another from the state of Santa Catarina (SC). The samples were extracted
with solvents along a polarity gradient (hexane, CHCl3, EtOAc and MeOH); the extracts with activity
were fractioned by silicagel column chromatography. The eluted fractions were tested, and from active
fractions the major compounds were isolated and then tested for activity. The substances were
identified by analysis by HPLC/MS/MS and comparison with literature data. Six extracts showed high
antioxidant activity, among which the EtOAc extract was the most active. From the six extracts, 42
fractions were obtained and, among them, 12 were highly antioxidant. Two extracts showed moderate
anti-HIV activity. From these fractions, 19 compounds were isolated, 9 of them highly antioxidant (p-
coumaric acid, quercetin, isorhamnetin, 7,4’,5’-trimethylmyricetin-3-O-dihydrohydroxycaffeoyl
glucoside, a mixure of dihydrocaffeoyl quinic + dimethoxycinnamoyl-dihydrocaffeoylquinic acids,
pinocembrin, a mixture of pinocembrin + chrysin + galangin, caffeic acid and an unknown compound,
coded as 16), and four with anti-HIV activity (isorhamnetin, naringenin, quercetin and 4-acetyl-5-
carboxy-coumaric acid). We suggest that the antioxidant activity of the propolis samples tested is due
mainly to some their major compounds, such as p-coumaric acid (abundant in the tree samples),
quercetin, isorhamnetin and 7,4’,5’-trimethylmyricetin-3-O-dihydrohydroxycaffeoyl glucoside, in
propolis from CE; a mixure of dihydrocaffeoyl quinic plus dimethoxycinnamoyl-dihydrocaffeoylquinic
acids, in propolis from PR; caffeic acid, substance 16 and pinocembrin, in propolis from SC.
Compounds with anti-HIV activity were isolated from the sample from CE (naringenin, isohramnetin
and quercetin) and PR (4-acetyl-5-carboxy-coumaric acid). The results suggest that the propolis
samples analyzed are promising sources of biologically active compounds.
Keywords: Brazilian propolis; bio-guided isolation; phenolic compounds; antioxidant; anti-HIV.

65
Functional Foods and Ingredients

ANTIOXIDANT STATUS OF LIVER IN HYPERLIPIDEMIC RATS FED WITH

BUCKWHEAT LEAF AND FLOWER ENRICHED FOOD

Milić Nataša*1, Kojić Danijela2, Nedeljković Nataša3, Purać Jelena2, Djurendić-Brenesel Maja4,
Pilija Vladimir4, Popović Tamara5, Arsić Aleksandra5, Abenavoli Ludovico6
1*
Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova, 3, 21000
Novi Sad, Serbia, milnat@libero.it
2
Department of Biology and Ecology, Faculty of Sciences, University of Novi Sad, Trg Dositeja
Obradovica 3, 21000 Novi Sad, Serbia
3
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara br.1, 21000 Novi Sad, Serbia
4
Institute of Forensic Medicine, Clinical Center Vojvodina, Hajduk Veljkova 7-9, 21000 Novi Sad, Serbia
5
Institute for Medical Research, Laboratory for Nutrition and Metabolism, University of
Belgrade,Tadeusa Koscuska 1, 11000 Belgrade, Serbia
6
Department of Health Sciences, University “Magna Græcia”, Viale Europa, 88100 Catanzaro, Italy

Introduction: Hyperlipidemia is considered one of the most severe factors for the development of
cardiovascular diseases, the principal cause of mortality and morbidity in the Western and
industrialized countries. The relationship between the intake of foods containing antioxidant
components and diseases caused by oxidative damage has become an important nutrition research
topic. Therefore, a growing interest in the hypolipidemic ingredients derived from natural plants,
vegetables and cereals for their radical-scavenging activities and also for their insignificant side effects
is indispensable. Buckwheat (Fagopyrum esculentum– Moench)is a plant which has extensively been
used in many countries of East Asia and Europeas a functional food due to its high nutritional and
medical values.
This study was conducted to investigate and determine the potential antioxidant effects of a
supplemented buckwheat leaf and flower (BLF) mixture in Wistarrats fed with a high-fat diet. Several
oxidative stress markers were determined: catalase (CAT), superoxide dismutase (SOD),
xanthinoxidase (XOD), glutathione peroxidase (GSH-+Px), glutathione-S-transferase (GST),
malondialdehyde (MDA), glutathione (GSH) and 2,2-diphenyl-1-picrylhydrazyl(DPPH) levels.
Material and method: The antioxidant stress measurement was conducted on the Wistar rats livers of
five experimental groups after 13 weeks diet regime: I-control group, fed with normal feed; II-
buckwheat control group, fed with normal food supplemented with a powdered BFL mixture (BLF;
5%, wt/wt), III – high-fat group, fed with a lipogenic diet, IV-high fat diet plus 5% BLF mixture; V
group – high fat diet and after 7 weeks when they reached a high plasma cholesterol concentration they
were given 5% BLF mixture for another 6 weeks.
Results and discussion: The significant increase (p<0.05) of MDA, GST, CAT and XOD activities, and
on the other hand significant decrease activity of SOD and GSH were recorded in high-fat group (III)
in comparison to the control groups (I and II). The BLF enriched food in the groups IV and V resulted
in the antioxidant protection return to the level of the normal state (I and II groups). The significant
decrease (p<0.05) of GST, CAT and XOD activities as well as MDA level were recorded in these
groups in comparison to the group III. The significant SOD activity increase (p<0.05) in the liver
homogenates of the hyperlipidemic rats fed a BLF food was recorded, confirming the good antioxidant
status in the groups IV and V. In other parameters of the antioxidative status no significant differences
were detected between the groups IV and V, except for the GSH-Px levels which were significantly
higher in the group V and nearly the same as in the groups I and II. Although the GSH level in the
groups IV and V did not show an increment in its level, IC50 (the DPPH assay) significantly decreased
(p<0.05)in both IV and V groupsshowing remarkable radical scavenging activity of the BLF diet.
Conclusion: Buckwheat antioxidanteffects diminished the influence of a high-fat diet in the
hyperlipidemic rats’ livers. The BFL antioxidative properties, containing high rutin level, could be
beneficial for the regulation of lipid metabolism or the prevention of hyperlipidemia.

66
Functional Foods and Ingredients

CONSUMER AWARENESS AND PERCEPTIONS OF OAT-BASED FUNCTIONAL FOOD

PRODUCTS: A CASE STUDY FROM ROMANIA

Alexandra Jurcoane1, Denisa E. Duta2, Petru Niculita1

1
University of Agronomic Sciences and Veterinary Medicine Bucharest, e-mail of the presenting
author: alexandra.jurcoane@gmail.com
2
National Institute of Research & Development for Food Bioresources - IBA Bucharest

This paper is a product of an on-going doctoral thesis on developing oat-based functional products in
correlation with consumer perceptions of health risks, funded by POSDRU project 107/1.5/S/76888
and the support of a grant from the Romanian National Authority for scientific research, CNDI-
UEFISCDI, project number 111/2012. Oat is an under-utilised grain in human nutrition, yet it is a very
good source of dietary fibres, essential amino-acids, unsaturated fatty acids, vitamins, minerals and
antioxidants. This opens a market opportunity for developing oat-based functional foods, with
extraordinary health benefits, like decreasing the risk of cardiovascular diseases, type II diabetes or
cancer.
Since little is known on consumer awareness and perceptions of oat-based functional food products in
Romania, a questionnaire-based survey of 749 consumers from Bucharest, was conducted in November
2012. Four out of ten respondents consume oat products and the preferred varieties are breakfast
cereals and muesli, crackers and cookies, cereal bars, bread and oat flakes. Five out of ten consumers
know at least one benefit of oat consumption, but the most cited benefits are non-specific. Thus
consumer awareness of oat health benefits is largely limited to mentions like healthy, nutritious, good
for digestion and for loosing weight due to fibre content. Among non-consumers, the ones more likely
to be interested in the near future in oat-based products appeared to be health-conscious women over
35 years old.
Thus, there is a need to actively promote the health benefits of including oat-based foods in daily diets,
if their market share is to increase.

Keywords: functional food, consumer behaviour, oat, consumer survey, Romania

References:
M.S. BUTT, M. TAHIR-NADEEM, M.K.I. KHAN, R. SHABIR, Mehmood S. BUTT, Oat: unique
among the cereals. Eur J Nutr 47: 68-79 (2008).
M. VASSALLO, A. SABA, A. ARVOLA, M. DEAN, F. MESSINA, M. WINKELMANN, E.
CLAUPEIN, L. LÄHTEENMÄKI, R. SHEPHERD, Willingness to use functional breads. Applying
the Health Belief Model across four European countries. Appetite 52(2): 452-460 (2009).
N.E. HELLYER, I. FRASER, J. HADDOCK-FRASER, Food choice, health information and
functional ingredients: An experimental auction employing bread. Food Policy 37(3): 232-245 (2012).

67
Functional Foods and Ingredients

EXPLORING THE NUTRACEUTICAL POTENTIAL OF FLOWERS FOR PROSPECTIVE

FOOD INDUSTRY APPLICATIONS

Rajeev Bhat

Associate Professor, Food Technology Division, School of Industrial Technology, Universiti Sains
Malaysia, Penang 11800, Malaysia
email: rajeevbhat1304@gmail.com and rajeevbhat@usm.my
Tel.: +604-653-5212(off), +60174577080 (H/P); Fax: +604-657-3678;

Edible and non-edible flowers (wild and ornamental) have been traditionally utilized for treating
several common ailments, degenerative diseases and food-borne illness in humans. These characteristic
features exhibited by the flowers can be attributed to the presence of diversified group of bioactive
compounds (phytochemicals). Additionally, various flowers have also been used for culinary purposes
to prepare a range of traditional dishes, notably being witnessed in the tropical regions of the world.

Of late, world over, high demand has been witnessed in the food and pharmaceutical industries for
natural plant derived products. These plant derived products (obtained from seeds, flowers, fruits, roots
or rhizomes) are considered to be much safer compared to the use of chemicals, especially when food
industries are concerned. Among the various plant based products, flowers and their extracts are also
gaining high precedence. Flowers or their extracts have high potential to attain a wide range of
prospective food industry applications (either as a flavouring agent, natural food colorant, or as a mode
of natural food preservative). Even though traditional knowledge exists, scientific evidences available
on the nutraceutical value of flowers are scarce. In the present paper, some of the encouraging results
obtained (on the nutritional qualities, bioactive compounds, essential oils and antimicrobial properties)
with reference to selected tropical flowers, and their potential which was explored to develop novel
food products will be discussed.

Keywords: Flowers; Traditional knowledge; Nutraceutical qualities; Novel bakery products

68
Functional Foods and Ingredients

REGENERATION BEHAVIOR OF BIOACTIVE COMPOUNDS BOUND TO INSOLUBLE

FOOD MATRICES

Ecem Evrim Çelik1*, Vural Gökmen1,2

1
Hacettepe University Food Engineering Department, Ankara, Turkey
2
Hacettepe University Food Research Center, Ankara, Turkey
*Corresponding author - E-mail: ecemevrim@hacettepe.edu.tr

Antioxidant compounds may be found in different forms in food microstructure. They may be free
from chemical or physical interactions with other macromolecules. Contrarily, they may be physically
entrapped into different cellular structure, chemically bound to other macromolecules or may be in the
insoluble form1. Bound or insoluble antioxidants constitute the major part; have not been studied well
in the literature yet. This study investigated whether antioxidants bound to insoluble food matrices
could be regenerated or not, in vitro. Number of food matrices rich in insoluble dietary fiber (DF) and
antioxidants such as coffee and bread crust melanoidins, cocoa powder, dried fruits, cereal brans, nut
skins, etc. were analyzed for DF bound antioxidant capacity by means of the QUENCHER procedure.
DF rich sample was washed out sequentially by using water, methanol, and ethanol, or their mixtures
to remove the soluble forms of antioxidants and fibers. Fat rich samples were first defatted by hexane.
The insoluble residue was used to measure the DF bound antioxidant capacity by using ABTS and
DPPH radicals as probe and results were expressed in mmol trolox/kg insoluble DF. In order to
determine the regeneration efficiency of the initially measured antioxidant capacity, the residue after
measurement was washed three times with water. Then it was treated with a regeneration agent
(ascorbic acid, epicatechin, clorogenic acid, some liquid food matrices etc.) under certain conditions.
After remaining regeneration agent was removed by washing with water, the residue was measured
again for its antioxidant capacity. The regeneration process was repeated three times as described
above.
The results revealed that DF bound antioxidant capacity in vitro can be significantly regenerated by
another antioxidant compound. Different insoluble food matrices differed significantly in their
regeneration capacity. The antioxidant capacity of DF from peanut skin found to be regenerated by
50.5% while DF from pistachio skin by 21.5% with ascorbic acid as regeneration agent after the first
regeneration step.
In conclusion, significant levels of antioxidant capacity could be observed in vitro after three steps of
regeneration of the samples. As we know, bound or insoluble antioxidants spend much time in our
gastrointestinal tract, the regeneration phenomenon will increase the value and availability of these
antioxidants there. These results are considered to be meaningful for the behavior of bound
antioxidants in vivo during the digestion process in gastrointestinal tract.
Keywords: antioxidant capacity, bound antioxidants, insoluble food matrices, regeneration
1.Gökmen, V., Serpen, A., Fogliano, V., (2009). Direct measurement of the total antioxidant capacity
of foods: the ‘QUENCHER’ approach. Trends in Food Science & Technology 20, 278-288.

69
Functional Foods and Ingredients

HYDROXYTYROSOL, A KEY PHENOLIC COMPOUND IN OLIVE OIL, MAY

MODULATE AGEING PROCESS BY INDUCTION OF NRF2-DEPENDENT GENE
EXPRESSION

Banu Bayram1,2, Beraat Özçelik2, Jan Frank3, Gerald Rimbach1

1
Institute of Human Nutrition and Food Science, Christian-Albrechts-University, Kiel, Germany
2
Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey
3
Institute of Biological Chemistry and Nutrition, University of Hohenheim, Stuttgart, Germany

Ageing seems to be associated with changes in the oxidant/antioxidant equilibrium, impaired Nrf2
signalling and phase 2 response. The transcription factor Nrf2 is an important molecular switch that
modulates the gene expression of antioxidant and phase 2 enzymes, which are centrally involved in the
ageing process. In this study the role of olive oil phenolics on Nrf2 dependent gene expression was
investigated in vivo and in vivo.
Senescence accelerated mice (SAMP8, n=10) were fed for 4.5 months semisynthetic diets with 10%
olive oil containing either high (HP; 532 mg gallic acid equivalents/kg oil) or low amounts of
phenolics (LP; 40 mg gallic acid equivalents/kg oil). The phenolic profile of both olive oils was
similar. However hydroxytyrosol content of the HP oil was approximately 40 fold higher than the LP
oil. We measured paraoxonase-1 (PON1) activity in serum, oxidative stress parameters, Nrf2 and its
target genes; glutathione-S-transferase (GST), γ-glutamyl cysteinesynthetase (γ-GCS),
NAD(P)H:quinone oxidoreductase (NOQ1) and paraoxonase-2 (PON2) in the heart tissue of mice.
Mice consuming the HP diet had significantly lower concentrations of thiobarbituric acid reactive
substances and protein carbonyls. Nrf2 as well GST, γ-GCS, NOQ1, PON2 mRNA levels and PON1
activity were significantly higher in HP group as compared to the LP group.
To determine which phenolic present in olive oil may have induced Nrf2-dependent gene expression
and the increase in PON status, we performed additional cell culture studies in NIH3T3 and HuH7
cells. Among the tested seven phenolic compounds, only the treatment with hydroxytyrosol increased
Nrf2 transactivation in NIH3T3 cells and dose dependently increased PON1 transactivation in HuH7
cells. The cell culture data suggest that hydroxytyrosol may have mediated the induction of Nrf2-
dependent gene expression and the increase in PON status. In conclusion, a diet rich in olive oil
phenolics may prevent oxidative stress in the heart of SAMP8 mice by modulating Nrf2-dependent
gene expression.

70
Functional Foods and Ingredients

ISOLATION OF FLAVONE- C-GLYCOSIDES AS POTENTIAL FUNCTIONAL

INGREDIENTS FROM THE EGYPTIAN LUPIN SEEDS

Mohamed Elbandy1, 2, Jung-Rae Rho3

1
Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Jizan University, Jizan, KSA.
2
Department of Food Sciences and Technology, Faculty of Environmental Agricultural Sciences, Suez
Canal University, Elarish, North Sinai, Egypt.
3
Department of Oceanography, Kunsan National University, Jeonbuk 673-701, Korea.
E-mail: Elbandy@yahoo.com

Raw lupin seeds flour is increasingly used as a food ingredient because of its nutritional and functional
values. This study is considered to be the first phytochemical investigation of the flavonoids of the
methanol (MeOH) fraction of Lupinus termis seeds. The study led to the isolation of two new di-C-
glycoside flavones, apigenin-6-C-β-D-glucopyranosyl-8-C-[β-D-apiofuranosyl-(1→2)]-β-
glucopyranoside (1), apigenin-6-C-β-D-glucopyranosyl-8-C-[α-L-rhamnopyranosyl-(1→2)]-β-
glucopyranoside (2), together with one known flavone di-C-glycoside, apigenin-7-O-β-D-
apiofuranosyl-6, 8-di-C-β-glucopyranoside (3). These compounds may contribute to the yellow colour
of raw lupin seeds flour -based products. It may also be used as natural yellow colour in food or
pharmaceutical products and as a dietary supplement product.These rare flavones were purified by
using semi-preparative HPLC. The structures of the isolated compounds were elucidated on the basis
of spectroscopic methods, 1D and 2D nuclear magnetic resonance, FAB (Fast Atom Bombardment) -
mass spectrometry experiments and acid hydrolysis.

Keywords: Lupinus termis, Apigenin di-C-glycoside, Flavonoid, Phytochemicals, Functional foods.

71
Functional Foods and Ingredients

PROTEIN EXTRACTS FROM TURKISH HAZELNUT MEAL: BIOACTIVE, FUNCTIONAL

AND EDIBLE FILM MAKING PROPERTIES

Levent Yurdaer Aydemir a, Melis Kartal b, Yusuf Baran b, Ahmet Yemenicioglu a

a
Department of Food Engineering, Faculty of Engineering, Izmir Institute of Technology
b
Department of Molecular Biology and Genetic, Faculty of Science, Izmir Institute of Technology
leventaydemir@iyte.edu.tr

There is an increasing demand for functional plant based proteins as alternative to animal proteins in
food industry. Due to increasing global economic problems and consumer demands related to health
concerns, religious limitations and popularity of vegetarianism are driving forces for utilization of plant
proteins. Soybeans are widely used as plant protein sources however in recent years oil seeds, fruits
and vegetables, cereals and soy alternatives legumes and their processing wastes are being used as
source of commercial proteins. Among them, defatted meals from oil industry also can be evaluated as
protein sources. In the literature, some bioactive and functional properties of protein extracts obtained
from major meals of sunflower, canola and rapeseed seeds were investigated and it was reported that
those protein extracts had the potential to be used in industry.
Hazelnut (Corylus avellana L.) is very popular tree nut and Turkey is the biggest hazelnut producer
with almost 550.000 metric tons of production and the biggest hazelnut provider with almost 85 % of
world requirement. In industry hazelnuts are generally used as ingredients for confectionary and for
production of hazelnut cream. Also whole roasted hazelnuts are consumed as snake food. In addition,
hazelnut oil has also been produced and the meal obtained from oil production is mostly employed as
animal feed due to its nutritive value and high protein content.
In this work, hazelnut protein isolates (HPI) extracted from crude or acetone washed (AW) Turkish
hazelnut meals without heating (HPI and HPI-AW) or with heating (HPI-H and HPI-AW-H) were
characterized and compared with each other for their bioactive, functional and edible film making
properties. The most bioactive isolate was HPI-AW-H with the highest antioxidant activity, iron
chelating capacity, antihypertensive activity (inhibition of angiotensin-converting enzyme) and
antiproliferative (for colon cancer cells) activity. This extract had also best pH-solubility profile
however had the significantly lowest total protein content. Generally all isolates showed good oil
absorbtion and foaming capacities but they had limited water holding and gelling capacities and
emulsion stabilities. HPI-AP-H and HPI-H gave highly flexible films and all extracts formed highly
water soluble films. This study clearly showed the bioactive, functional and edible film making
properties of hazelnut meal proteins. Due to their high bioactive properties, novel functional foods with
health benefits could be developed. In many different food systems, protein isolates can be employed
as ingredient with their oil absorption and foaming properties. They also have excellent edible,
flexible, and water soluble film forming properties that could be employed in different preservation
systems. This work clearly showed the potential of hazelnut meals as a protein source and food
ingredient.
Keywords: hazelnut meal, protein, bioactive, functional, edible film

72
Food Processing and Technology

75
Food Processing and Technology

THE EFFECT OF XANTHAN GUM USING ON IMPROVING TEXTURE AND

RHEOLOGICAL PROPERTIES OF IRANIAN LOW FAT WHITE CHESSE

Esmaeil Ghanbari Shendi1 Asgar khosroshahi Asl2 Ali Mortazavi3

1. Ph.D student at Hacettepe University, Department of Food Engineering, Turkey

2. The Professor of Urmia University, Department of Food Science, Iran.
3. The Professor of Ferdowsi University, Department of Food Science, Iran.
esi.1361@gmail.com

In this research, the effect of xanthan gum in three concentrations of 0.02, 0.05 and 0.07 gram per each
kilogram of skim milk, Containing 0.4% fat in producing Iranian white cheese was investigated. Also,
two control cheeses were prepared, that one of them was full fat cheese and made up from milk that
containing 3.2% of fat and complete milk without gum, and the other one was reduced fat cheese that
was made up of skim milk, having 0.4% of fat without adding any gum. Results achieved from
chemical, textural, and rheological experiments showed the improvement in cheese texture together
with Xanthan gum concentration increase.
In this research, full fat control cheese had the least rheological and textural features extent of G', G",
G*,σ, and E showing that texture was soft and desirable. The cheese treated with Xanthan gum of 0.07
g had been so near to full fat control cheese, by increasing Xanthan extent concentration, textural and
rheological features amount showed considerable decrease.
Reduced fat control cheese had the most G', G", G*,σ, and E features, indicating its hard texture and so
undesirability. This study showed Xanthan gum desirability as a fat replace to decrease cheese energy-
producing extent and also as a factor of texture improvement.

Keywords: Low fat cheese, rheology, Xanthan gum, Iranian white cheese.

Reference
Lucey. J. A, M. E. Johnson, and D. S. Horne, 2003, Prospective on the basis of the rheology and
texture properties of cheese, Journal of Dairy Science, 86: 2725-2743.

77
Food Processing and Technology

CHARACTERISTICS OF SET-STYLE YOGHURT MANUFACTURED FROM

TRANSGLUTAMINASE TREATED MILK

F.H.R. Abd-Rabo, S. M. El-Dieb, A.M. Abd-El-Fattah and S.S. Sakr

Dairy science Department ,Faculty of Agriculture, Cairo University, Giza, Egypt

Characteristics of set-style yoghurt manufactured from Transglutaminase (MTGase) treated milk ( non
and full fat milk) were investigated. The cross-linking of milk proteins by MTGase had no effect on the
fermentation time of yoghurt. Set-style yoghurt made from the treated milk had less syneresis and high
capacity for holding water. The viscosity of yoghurt made from MTGase treated milk was significantly
improved compared to the untreated samples. However the viscosity of full-fat yoghurt was lower than
that of non-fat yoghurt. On the other hand, the full –fat yoghurt samples made from MTGase treated
milk characterized with homogeneous texture and disappearance of milk fat layer. In general, the
sensory analysis showed that by MTGase treatment it was possible to reduce the fat content and obtain
yoghurt similar in texture to the full-fat or increased solids yoghurt. Costs of yoghurt samples made
from treated milk were % higher than those made from milk fortified with skim milk powder. That
increase is meanless for having high nutritive value, low fat and low allergic products.

78
Food Processing and Technology

EFFECT OF HIGH TEMPERATURE DRYING ON GLUTEN-FREE PASTA PROPERTIES

Jana Mäschle, Regine Schoenlechner

Institute of Food Technology, Department of Food Science and Technology, University of Natural
Resources and Life Sciences, email: regine.schoenlechner@boku.ac.at

Compared to wheat pasta, gluten-free pasta face the problem that they are of low textural quality, in
particular elasticity. During this study the aim was to investigate the effect of high temperature drying
on gluten-free pasta quality and if it could improve their elasticity. Two recipes for gluten-free pasta
were used; one based on amaranth, quinoa and buckwheat (A/Q/B), another one based on millet and
white beans (M/W) pasta. The influence of high maximum temperature drying was studied over a
temperature range from 60 °C to 100 °C. Additionally, a pre-drying step at 40 °C, with duration of two
or four hours was investigated. To assess the impact of these two parameters, pasta characteristics
(colour before and after cooking, cooking time, cooking weight, cooking loss, firmness and elasticity
of cooked pasta), protein properties (protein solubility and SDS-PAGE) and pasting properties of both
gluten-free pasta types were analysed.
High maximum drying temperature and pre-drying positively increased firmness and decreased
cooking loss in both pasta types. Cooking weight was not influenced in A/Q/B pasta. However in M/W
pasta, cooking weight was decreased with longer durations of pre-drying. Colour of both pasta types
remained within an acceptable range despite these high drying temperatures. The effect on elasticity
differed by pasta type. While elasticity of A/Q/B pasta tended to increase with higher temperature,
M/W showed an increase with longer duration of pre-drying.
Protein solubility was decreased after higher maximum drying temperatures in both pasta types. Pre-
drying had no effect on protein solubility. By use of SDS-PAGE higher amounts of polymerized
proteins in non-solubilised proteins were found in A/Q/B and M/W pasta after application of higher
drying temperature or longer pre-drying. Pasting properties in both pasta types were all decreased with
higher maximum drying temperature, apart from pasting temperature, which was increased. No
influence of pre-drying was found on pasting properties.
In conclusion, high temperature drying was shown to have positive effects on gluten-free pasta quality
and was able to improve their elasticity. Optimal drying conditions were found to be 100 °C combined
with three to four hours of pre-drying.
Keywords: Gluten-free pasta, High-temperature drying, Elasticity
References:
Zweifel, C.; Handschin, S.; Escher, F.; Conde-Petit, B.: Influence of High-Temperature Drying on
Structural and Textural Properties of Durum Wheat Pasta. CEREAL CHEM 80 (2003) 159-167
Schoenlechner, R.; Drausinger, J.; Ottenschlaeger, V.; Jurackova, K.; Berghofer, E.: Functional
Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat. PLANT FOOD
HUM NUTR 65 (2010) 339–349
Linsberger, G.; Schoenlechner, R.; Berghofer, E.: Production of cookies, snack products and pasta
from cereals and Austrian legumes. ERNÄHRUNG/NUTRITION 30 (2006) 505-514

79
Food Processing and Technology

PHYSICO-CHEMICAL PROPERTIES EXPLAINING HEDONIC RESPONSE TO BLACK

CURRANT PRESS RESIDUE BASED SNACKS PRODUCED BY EXTRUSION COOKING

Leenamaija Mäkilä1, Oskar Laaksonen1, Heikki Kallio1,Marjatta Vahvaselkä2, Olavi

Myllymäki2, Ilkka Lehtomäki2, Simo Laakso2, Gerhard Jahreis3, Jose Martin Ramos Diaz4, Kirsi
Jouppila4, Baoru Yang1
1
Department of Biochemistry and Food Chemistry, University of Turku, Finland
2
Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto
University, Finland
3
Department of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University of Jena,
Germany
4
Department of Food Technology, University of Helsinki, Finland

The food industry uses berries mainly to produce juice or juice concentrates. In this process the seeds
and the skin of the berries, i.e. the press residue, are fractionated from the juice. Press residue is usually
regarded as waste, when it in fact contains a great deal of essential nutrients with health beneficial
properties. Greater consumer demand for nutritious food products rich in bioactive compounds has
arisen. Extrusion cooking is preferred over conventional cooking because it produces products with
distinct textural advantages improving the consumer acceptance.
The aim of this study was to present a new way for utilizing the valuable press residue from juice
extraction process of black currant (Ribes nigrum) by developing a variety of snacks by extrusion
cooking. Six different recipes were compared using two types of press residues produced by non-
enzymatic and enzymatic juice pressing from berries of variety ‘Mortti’, and three different cereal
materials. The pleasantness of the texture, flavour and appearance was studied using hedonic scale 1–9
(n = 77). The hedonic response of the extrudates was explained with a variety of chemical components
and physical parameters, i.e. carbohydrates, proteins, fat, fiber, sugars and fruit acids, amino acids,
hardness, expansion rate, surface colour, density and water binding properties, with the help of PLS-
regression models. The study gives valuable information for the product development of nourishing
snacks and new know-how for the sustainable use of ‘waste’ materials from juice extraction process.
The results may be applied for different berries and fruits.
Keywords: Press residue, hedonic response, fruit acids, hardness, expansion rate

80
Food Processing and Technology

EFFECT OF POST-FRYING VACUUM DRAINAGE ON THE STABILITY OF PALM OLEIN

DURING INTERMITTENT FRYING OF POTATO CHIPS

Azmil Haizam Ahmad Tarmizia, Keshavan Niranjanb, Michael Gordonb

a
Product Development and Advisory Services Division, Malaysian Palm Oil Board, 6, Persiaran
Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor Malaysia
b
Department of Food and Nutritional Sciences, University of Reading, Whiteknights P.O. Box 226,
Reading Berkshire, RG6 6AP UK
Email: azmil_haizam@mpob.gov.my

This paper discusses a comparative study between vacuum and atmospheric post-frying drainage on
the stability of palm olein under intermittent frying conditions. Each frying protocol involved a total of
80 batches of frying potato chips at 180 oC, over 8 h daily for 5 consecutive days. The samples were
fried for: (1) 3 min and subsequent draining under vacuum (pressure = 1.33 kPa) for 6 min, and (2) 4
min and subsequent draining under atmospheric pressure for similar drainage time (6 min). These
protocols were preliminary studied to ensure that the potato chips produced gave a comparable
moisture content of just below 2% (wet basis). With regards to oil acidity, it is interesting to note that
the formation of free fatty acid (FFA) in the case of vacuum drainage was almost 2-fold lower (0.32%)
compared to the otherwise (0.59%). Lowering the pressure once the product is removed from the oil
reduces the water saturation temperature and thus increases the degree of superheat. Consequently, this
would result in water – which was initially leached out from the product during frying – to be partially
drawn out from the oil. By considering FFA of 0.5% as a threshold, it is anticipated that the life span of
palm olein can be extended for 9 days when vacuum drainage was applied. Nonetheless, draining the
product under similar pressure as frying restricted the use of palm olein for only 4 days of frying (FFA
= 0.49%). In the light of Totox (total oxidation) value – which correlates both primary and secondary
oxidative states of oil – it is observed that vacuum drainage only lessened the value by only 12%. This
can be explained by the fact that the oil was only protected from exposing to air (or oxygen) when the
product is drained at lower pressure, and thus limits the benefit of vacuum application during drainage.
It is also noted that secondary oxidation is more pronounced than the primary oxidation when exposing
the oil at elevated temperatures, which clearly shows that the former is dominating the Totox value.
Oxidation also affects the colour, viscosity and polar compounds of palm olein as a result of extended
frying. Total colour difference (ΔE) – which measures the degree of oil colour changes against fresh oil
– showed a slight improvement of 14% when draining is undertaken under vacuum, whereby the
viscosity was slightly lower in the case of vacuum drainage (54.12 mPa.s) compared to the counterpart
(55.97 mPa.s). Tendency of palm olein to become viscous during intermittent frying correlates with the
increase in polar compounds: the value increased from 7.81 to 15.03% in the former and from 7.81 to
17.19% in the latter. In terms of fatty acid profile, changes were more apparent in the case of
atmospheric drainage. Vacuum drainage seemed unable to inhibit degradation of tocols after 5 days of
frying, albeit 41% of tocols retention was evident during the first two days of frying.
Keywords: Post-frying drainage, stability, intermittent frying, vacuum, atmospheric pressure

81
Food Processing and Technology

DEVELOPING NEW SPREADABLE HALAWA (SESAME SWEET)

Mahmoud Abu-Ghoush1, Mutlag Al-Otaibi2, Abdulaziz

Al-Shathri3
1
Associate Professor, Department Of Food And Nutrition Sciences, King Faisal University, The
Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa 31982
E-Mail: abughoush@hotmail.com
1
Associate Professor, Clinical Nutrition And Dietetics Dep., The Hashemite University, The
Hashemite Kingdom Of Jordan, P.O.Box 330156, Zarqa 13133.
2
Associate Professor, Department Of Food And Nutrition Sciences, King Faisal University, The
Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa 31982
3
Assistant Professor, Department Of Food And Nutrition Sciences, King Faisal University, The
Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa 31982

Halawa (sesame sweet) industry is constantly trying to obtain a competitive advantage by improving
their product quality and produce new products. The quality of Halawa products is mainly influenced
by features such as texture, shape, color, flavor, and Overall acceptance. Halawa are the sweet products
of Tahina which made by the addition of 50% Tahina and 50 % Sucrose, Acid and Halawa Roots. All
of these ingredients are mixed together to produce Halawa. The main aim in this project is to produce
new spreadable Halawa with high quality. Rheological and sensory evaluations were used to determine
the end product quality. Therefore, spreadable Halawa types with different new additives (emulsifiers,
oils) were produced and evaluated by using consumer acceptance testing and textural properties. Six
different treatments (2-7) were designed, produced and evaluated for rheological and sensory
properties. All the treatments (2-7) are Non-Newtonian fluids (Viscosity changes with shear rate) and
with pseudo plastic behavior which means the viscosity is decreased with increasing the shear stress
and shear rate. It was found that treatment number 5 had the highest viscosity compare to treatments 6
and 7 and this could be due to the combination effect of 58% Tahina and 2.4% damodan (emulsifier).
However, from sensory point of view it was found that the Overall acceptance score was the highest
for treatment number 2 which was less viscous than treatment number 5 and less brown. A New
spreadable Halawa was obtained with high quality. Applying some other types of flavoring agents and
colorants can be used to enhance the acceptability of the final products.
Keywords: Spreadable Halawa, Rheological properties, Sensory evaluation

82
Food Processing and Technology

EVALUATION OF TURKISH WHEAT CULTIVARS IN TERMS OF BAKLAVA QUALITY

Oğuz Acar1,2, Turgay Şanal1, Hamit Köksel2

1 Central Research Institute for Field Crops, Ankara-TURKEY

2 Hacettepe University, Food Engineering Department, Ankara-TURKEY

Baklava is the one of the famous traditional Turkish deserts. It is made of thin layers of dough, filed
with cream, pistachios, walnuts, or almonds between the layers. It is baked and then generally
sweetened with sugar syrup. The history of baklava is not well documented. It was significant part of
Ottoman cuisine. There are also claims that history of baklava dates back to Byzantine or Assyrian
civilizations. Today it is believed that baklava is a Turkish traditional dessert and that it first emerged
in Central Asia and is developed in the kitchen of Topkapı Palace of Ottoman Empire. Nowadays,
baklava is manufactured mainly in Turkey and the neighboring countries. Baklava is produced in
different regions of Turkey, but especially the province of Gaziantep is famous for its baklava. Basic
ingredients in baklava production are wheat flour, butter, water, starch, salt, egg, pistachios and sugar
syrup.
This study aimed to determine the suitability of the common Turkish wheat cultivars for baklava
production. For this purpose 14 different cultivars were collected and milled. Chemical,
physicochemical and rheological properties of these flours were determined. In addition, doughs
prepared from the flours of these cultivars were sheeted under standard conditions to get thin dough
layers and thickness and surface area of sheeted dough samples were measured. Then the thin layers of
dough were used for baklava manufacturing. The texture and sensory analyses were performed on the
baklava samples. The results were evaluated by using one-way analysis of variance. When significant
differences were found the least significant difference (LSD) test was used to determine the differences
among means. Correlation coefficients between flour and baklava quality parameters were also
calculated.
When the correlations between the properties of sheeted dough (surface area) with protein contents and
gluten properties of the flours were examined, significant correlations were observed between protein
content (r=0.693, p<0.01), Zeleny sedimentation value (r=0.733, p<0.01), modified sedimentation
value (r=0.545, p<0.05), wet gluten (r=0.595, p<0.05) and dry gluten contents (r=0.693, p<0.05). There
was also a significant correlation (r=0.709, p<0.01) between the surface area of sheeted dough and
alveograph W value. Furthermore, a negative significant correlation (r=-0.642, p<0.05) was observed
between the hardness of baklava samples and the surface area of sheeted dough. Finally, when the
correlations between the textural characteristics of baklava and chemical, physicochemical and gluten
properties of the flours were analyzed, significant correlations were observed between the count peaks
value of baklava samples and protein content (r=0.726, p<0.01), wet gluten (r=0.827, p<0.01) and dry
gluten contents (r=0.814, p<0.01). Therefore, count peaks value can be considered one of the
significant baklava quality parameters giving some information about the brittleness.
It can be concluded that by using protein content, Zeleny Sedimentation and Alveograph W values,
dough sheeting properties (surface area) can be predicted. In addition, the count peaks value can be
estimated by using the protein content, wet gluten and dry gluten contents.
Key words: Baklava, quality, dough rheology, texture, dough sheeting,

83
Food Processing and Technology

EFFECTS OF SOME ADDITIVES ON DOUGH RHEOLOGICAL PROPERTIES AND

BREAD QUALITY

Aslıhan Ünüvar and Hamit Köksel

Hacettepe University, Department of Food Enginereening

In this research, menengic (Pistacia terebinthus) was used as a functional additive to serve the
increasing demand by the bakery industry for functional ingredients. Menengic is rich in unsaturated
fatty acids, protein, dietary fiber and minerals. To investigate its potential utilization in bread,
menengic was added at different levels (0%, 2.5%, 5%, 7.5% and 10%) into two types of flour (weak
and strong flours). Besides the addition of menengic; ascorbic acid (25, 50 and 100 ppm), alpha-
amylase (50, 100 and 200 ppm), lipase (5, 10 and 20 ppm) and hemicelluase (40, 80 and 160 ppm)
were also added to the menengic flours in order to standardize and improve flour properties and bread
quality.
Menengic-supplemented bread samples produced from both strong and weak flours had better texture
values than their respective control samples, probably due to higher loaf volumes of the menengic-
supplemented breads. In mixolab parameters, dough development time and C4 values increased; C2,
C3, C5 and stability values decreased as compared to control sample in %5 menengic added strong
flour. On the other hand, in weak flour; development time, C2, C3, C4 and C5 values decreased and
stability increased as compared to the control sample by %5 menengic supplementation.
Loaf volumes of the samples supplemented with the additives (ascorbic acid, amylase, lipase and
hemicelluase) were generally higher than the control sample in both weak and strong flours (p<0.05).
Bread hardness and stiffness values of additive supplemented samples were significantly lower than
the respective control sample in both weak and strong flours (p<0.05). Crumb color values of the bread
samples produced from weak and strong flours were generally affected differently from the additives.
The effects of additives on rheological properties of strong and weak flours were also different as
determined by mixolab (stability, dough development time, C2, C3, C4 and C5 values). Especially,
ascorbic acid supplemented samples in both weak and strong flours were found to have slightly higher
stability values. Dough development time values generally increased by lipase addition in both weak
and strong flours.
Optimum levels for ascorbic acid, amylase, hemicelluase and lipase were decided according to the
results of mixolab test and experimental baking. The combination of these additives was also used in
mixolab test and experimental baking at their optimum levels. Bread quality parameters were improved
generally by using the additive combination as compared to the respective control sample. As a result,
it can be concluded that menengic might be used as a new ingredient in bread with a potential of
increasing its functional properties.
Keywords: Pistacia terebinthus, Bread additives, Menengic, Mixolab

84
Food Chemistry and Safety

85
Food Chemistry and Safety

AN APPROACH COMBINING PHYSICO-CHEMICAL ANALYSES AND BIOASSAY FOR

RISK ASSESSMENT OF MULTI-CONTAMINANTS IN VEGETABLES GROWN UNDER
DIFFERENT FARMING SYSTEMS

Sameeh A. Mansour

Environmental Toxicology Research Unit (ETRU), Pesticide Chemistry Department, National

Research Centre, Dokki, Cairo, Egypt
Email: samansour@hotmail.com

Assessment and control of environmental chemical pollutants have traditionally been dependent upon
physico-chemical monitoring to identify and quantify toxicants and to provide data which, for
regulatory purposes, could be compared to allowable concentrations for a particular receiving
environmental samples. However, a realistic interpretation of chemical toxicity to biological systems
can only be carried out by use of a system which actually employs living organisms. These led
scientists to develop biological monitoring programs alongside and are complementary to physico-
chemical monitoring.In this presentation, we will introduce data on pesticide residues and heavy metal
contaminants in cucumber fruits and potato tubers produced under different farming systems [e.g.,
conventional (C), greenhouse (G) and organic (O)]. Pesticide residues and heavy metals were
respectively determined by gas chromatography (GC) and atomic absorption spectrometry (AAS).
Residues of some organochlorine pesticides (OCPs), such as hexachlorobenzene (HCB), heptachlor
and o,p'-DDT, as well as organophosphorus pesticides (OPPs), such as thiometon, profenofos, phorate,
chlorpyrifos-methyl and methamidophos, were found in a number of cucumber and potato samples at
concentrations exceeding their MRLs.Contamination among the three types of cucumber either by
pesticides or heavy metals varied from a season to another. Generally, the greenhouse cucumber
contained the highest value of total pesticide residues (1.016 mg kg -1), followed by organic (0.442 mg
kg-1) and then conventional (0.415 mg kg-1) cucumbers. Heavy metal contamination in the three
cucumber types accounted to 4.968, 5.350 and 6.248 mg kg-1, respectively.Also, contamination among
the two types of potatoes varied from a season to another and contamination of (C) potatoes was nearly
2 times that of (O) potatoes either by pesticides or heavy metals. Final extract solutions remaining after
GC and AAS analyses were bioassayed using Daphnia magna neonates in order to assess potential of
the toxic hazard of the fruit contaminants. Based on the estimated lethal time for 50% mortality (LT50)
in daphnids, we suggested a classification to categorize toxic hazards in six definite ratings.
Accordingly, a 53.7% of cucumber samples were ranked as ‘‘Highly Toxic: HT”; a 18.5%
‘‘Moderately Toxic: MT; a 9.3% ‘‘Slightly Toxic: ST”; and a 18.5% ‘‘Practically Non-Toxic: NT”.
For potato samples, the ranking pattern to different classes was: Extremely Toxic: ET (LT50 = < 1 h)
for 11.1%; Very Toxic: VT (LT50 = 1 – < 3 h) for 50.0%; HT (LT50 = 3 – <12 h) for 13.9%; MT
(LT50 = 12 – < 24 h) for 11.1%; ST (LT50 = 24 – 48 h) for 0.0%; and NT (LT50 = > 48 h) for 13.9%
of the samples bioassayed. In conclusion, the study shed light to the problem of multi toxicants in food
commodities and compares contaminant levels in organically versus conventionally farmed vegetables.
Moreover, it enables us to assess the potential toxicity for: (i) a mixture of pesticides, (ii) a mixture of
heavy metals, and (iii) a mixture of both, in one shot. Subsequently, the results obtained from the
bioassay method could be integrated with the results of chemical analyses for better understanding the
hazard of identified multi-contaminants in food.
Keywords: Risk assessment; Pesticides; heavy metals; Daphnia bioassay; Vegetables.

87
Food Chemistry and Safety

DO STRUCTURAL AND MORPHOLOGICAL CHANGES OF NON-THERMAL OXYGEN

PLASMA-MODIFIED KALE (B. oleracea convar. sabellica) INFLUENCE ITS ANTIOXIDANT
POTENTIAL?

Franziska Grzegorzewski 1, Michaela Fiol 2, Lothar W. Kroh 2, Sascha Rohn 3

1
Leibniz Institute of Agricultural Engineering Potsdam, Food and Feed Quality and Safety Section,
Germany
2
Institute of Food Chemistry and Food Analysis, Technical University Berlin, Germany
3
Institute of Food Chemistry, University of Hamburg, Germany
fgrzegorzewski@atb-potsdam.de

The production and consumption of minimally processed food have grown rapidly over the past
decades, concomitant with an increased number of microbial infections, as demonstrated recently by
severe EHEC outbreaks in Germany in 2011. Though efficiently inactivating pathogenic
microorganisms, conventional thermal food preservation not only adversely affects the optic and
esthetic apparel of fruits and vegetables but also significantly changes the concentration, bioavailability
and bioactivity of phytochemicals in food [1]. In this context, non-thermal plasma, known for its high
antimicrobial potential, seems to be a promising alternative. While much work has already been done
in investigating the effects of non-thermal plasma on microorganisms [2], little is known about the
influence of plasma treatment on food and food compounds [3]. However, the protective, health-
beneficial effects of several plant based food products are mainly associated to the presence of natural
antioxidants. The intactness of plasma-treated plants is therefore an object of major concern.
We here present the effects of a non-thermal low-pressure oxygen plasma regarding changes in the
chemical composition and physiological properties of phenolic compounds in kale (Brassica oleracea
convar. sabellica). Reactions were followed by high performance liquid chromatography/diode-array
detection (HPLC-DAD). The total phenolic content (TPC) and the overall antioxidant activity have
been determined photometrically by the Folin-Ciocalteau method and by Trolox equivalent antioxidant
capacity assay (TEAC), respectively. Surface structure analysis was done by means of scanning
electron microscopy and Fourier transform infrared spectroscopy in attenuated total reflectance mode
(ATR-FTIR).
Results show that plasma treatments significantly influence the content of phenolic compounds in curly
kale leaves in a time- and dose-dependent manner. This is in agreement to results showing that during
roasting and cooking processes oxidative species lead to the formation of characteristic low-molecular
weight degradation products. Following plasma-treatment, the antioxidant potential of kale was
conserved, possibly due to the formation of new antioxidant compounds. Epicuticular waxes though
were irreversibly degraded. The degradation yet is not caused from photo- or thermally induced
oxidation reactions at the substrate surface but clearly stems from the combined interaction of the
various plasma reactive species in the plasma effluent.
The outcomes of this work represent a first step towards a molecular approach of plasma-food
interactions and aim to open up insight into the plant stress response to synergistic interactions of
plasma species at the solid-gas interface. This is especially important in view of future applications.

88
Food Chemistry and Safety

THE SENSORY DRIVERS OF WINE QUALITY AND THE SENSOACTIVE CHEMICALS

BEHIND IT: A SENSOMETABOLOMIC APPROACH

María-Pilar Sáenz-Navajasa, José-Miguel Avizcuri-Inacb, Jordi Ballestera,c, Purificación

Fernández-Zurbanob, Vicente Ferreirac, Dominique Peyrona,d, Dominique Valentina,e
a
Centre des Sciences du Goût et de l´Alimentation, UMR6265 CNRS – Inra-UD, 9E Boulevard Jeanne
d´Arc, 21000 Dijon, France
b
Department of Chemistry, University of La Rioja, Institute of Vine and Wine Sciences (UR-CSIC-
GR), Madre de Dios 51, E-26006 Logroño, La Rioja, Spain
c
Laboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A),
Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza,
Spain
d
IUVV Jules Guyot, Université de Bourgogne, 1 rue Claude Ladrey, 21078 Dijon, France
e
AGROSUP, Université de Bourgogne, 1 Esplanade Erasme, 21000 Dijon, France

In recent years, wine chemists took advantage of the tools developed by sensory analysis to establish
correlations between wine sensory-active chemical components and sensory attributes. This approach
has revealed to be an effective tool called “sensometabolomics”. As one of the biggest challenges in
the wine industry is disclosing the key drivers of quality perception, the sensometabolomic approach
arises as a promising tool for gaining knowledge in this field. Thus, the present work aims at (1)
defining the quality level as well as the sensory properties and chemical composition of a set of red
wines and (2) to establish correlations between quality evaluation, sensory descriptors and sensory-
activechemical components of the same wines.
Quantitative chemical analysis of volatile (GC-MS) and non-volatile components (UPLC-MS) with
known sensory impact in wines was carried out in a set of 12 Spanish and French red wines. Moreover,
a trained sensory panel formed by more than 30 participants described the orthonasal and in-mouth
sensory properties of the wines. In parallel, more than 220 French and Spanish wine consumers with
different levels of expertise (regular consumers and wine professionals) performed a quality evaluation
based on overall perception.
Spanish and French experts (wine professionals) agree in evaluating wines with aroma nuances related
to red fruits and vanilla higher in quality, while regular consumers associated quality with woody-
related aromas. Quality scores given by consumers were positively correlated to compounds such as:
branched ethyl esters (ethyl-2-methylbutyrate, ethyl isovalerate), oak-related compounds (guaiacol, 4-
propylguaiacol, eugenol and z-whyskylactone) and the animal-related compound: 4-ethylphenol.
Furthermore, consumers and experts from both countries concur in evaluating wines with aromas of
the animal and vegetal families lower in quality, while more complex wines (in-mouth) are perceived
higher in quality.

89
Food Chemistry and Safety

BEE POLLEN FLAVONOID/PHENOLIC CHARACTERIZATION IN DIFFERENT

FLOWERING PERIODS

Marisa Monsanto1, Ofélia Anjos1, Maria Graça Campos2

1
Polytechnique Instituto of Castelo Branco (IPCB), Castelo Branco, Portugal, ofelia@ipcb.pt
2
Drug Discovery Group, Centro de Estudos Farmacêuticos, Faculdade de Farmácia, Universidade de
Coimbra

Bee pollen (pollen collected by bees) is a very reach functional food that can be used as supplement or
investigated as potential for new drugs.
Some of the main biological components are phenolic acid derivatives and polyphenolic compounds,
predominantly flavonoids glycosides. These substances with important physiological and
pharmacological activities are research targets as antioxidants, anti-aging, anti-cancer, anti-
inflammatory and anti-atherosclerosis, among others.
For all this potential it is important to have an accurate method for floral identification and a full idea
about the main species for each country.
In order to assess the choice made by honey bees all over the time two apiaries in the region of Beira
Interior were selected for evaluation of the variance of floral pollen sources used by them in three
different flowering periods.
Bee pollen was collected with appropriate pollen traps placed at the hive entrance.
The identification of the taxa was carried out by melissopalynology adapted technique and
HPLC/DAD profiles of flavonoid/phenolic acid derivatives (Campos et al, 1997 and Campos et al,
2003).
Using the database already available in the Pharmacognosy Laboratory of Coimbra University it was
possible to identify some bee pollens collected in the selected samples previously analyzed by
melissopalynology for preliminary results. There are two species which flavonoid/phenolic acid
profiles have not been identified in the referred database. With these studies it was possible to
characterize and integrate these plants and the respective HPLC/DAD profiles in the above cited
database.
To contribute for a future quality control of this product, a preliminary study was done in order to
evaluate the potentiality of calibration model between the results of HPLC/DAD for flavonoid/phenolic
acid and the spectra acquired with FTIR-ATR spectroscopy supported by the previously results
obtained by Anjoset al (2012).
Keywords: pollen, flavonoid/phenolic acid, HPLC/DAD, FTIR-ATR

Anjos O, Antunes P, Rocio D, Campos MG, 2012. Pollen composition discrimination by FTIR-ATR
Spectroscopic. Book of Abstracts of II International Symposium on Bee Products Annual Meeting of
IHC, 9-12 September 2012, Bragança, Portugal, p:33.
Campos M.G., Mitchel K., Cunha A.,Markham K., 1997. A systematic Approach to the
characterisation of Bee Pollens via their Flavonoid/Phenolic Profiles, Phytochemical Analyses, 8, 181-
185.
Campos M. G., Webby R. F., Markham K. R., Mitchell Kevin A., Cunha A. P. 2003. Age-induced
diminution of free radical scavenging capacity in bee-pollens and the contribution of constituent
flavonoids. J. of Agricultural and Food Chemistry, 51, 742-745.

90
Food Chemistry and Safety

PRODUCTION AND CERTIFICATION OF REFERENCE MATERIAL FOR AFLATOXIN IN

DRIED FIG: FEASIBILITY STUDY

Nilgun Tokmana, Hayrettin Ozerb, H. Imge Oktay Basegmezb, Taner Gokcena, Ahmet Ceyhan
Gorena
a
TUBITAK UME, Reference Materials Laboratories, Box 54, 41470 Gebze, Kocaeli, Turkey
b
TUBITAK Marmara Research Center, Food Institute, Box 21, 41470 Gebze, Kocaeli, Turkey
nilgun.tokman@tubitak.gov.tr

If appropriate production and storage condition of a food are not provided during the whole process
starting from production till its consumption, micro-organisms growing in food bring out a number of
undesirable changes in flavorand composition of food. Some micro-organisms produce mycotoxins as
secondary metabolites. Aflatoxins (B1, B2, G1ve G2)being most important of mycotoxins, are
chemicals produced by certain fungi such as Aspergillus flavus, Aspergillus parasiticus and Aspergillus
nomius[1,2].
Consuming foods contaminated with aflatoxins by humans and animals, can cause diseasesor death.
Besides the fatal toxicity of aflatoxins, they are carcinogenic, mutagenic, inhibit DNA-RNA protein
synthesis, cause abnormal growing, skin lesions and supressesimmune system. Especially it is
scientifically proved that they cause liver cancer in humans. As a result of scientific findings, aflatoxins
were considered to be a potential threat for health and countries set maximum limits for this toxic
compounds by their own regulations. Differences on the regulations for the maximum limits of
mycotoxins between producing and importing countries causes commercial litigations. Especially, as a
result of mycotoxin regulations, interventions has been made by the European Union (EU) commission
in order to ensure food safety [1,2]. Based on the maximum limits in regulations, accurate and reliable
determination of mycotoxins in food becomes very important for food safety and international trade.
Reliable, accurate and comparable measurements can only be ensured by applying of appropriate
methods and the use of certified reference materials.
Production and certification of reference material includes steps of planning, feasibility, homogeneity
and stability tests, characterization. During the feasibility studyof production and certification of dried
fig reference material for aflatoxin determination, an international standard method (AOAC Official
Method no. 999.07) was applied for homogeneity and stability tests. This study presents statistical
evaluation of the results obtained at the planning and feasibility steps.
References
[1] Karaman, S., Acar, B. “Uluslararası Gıda Ürünleri Ticareti ve Aflatoksin Yasal Düzenlemeleri”,
Doğuş Dergisi, 7 (2), 190-197, 2006.
[2] Speijers, G.J.A., Speijers, M.H.M. “Combined Toxic Effects of Mycotoxins”, Toxicology Letters,
153, 91-98, 2004.
Keywords: Aflatoxin, dried fig, quality control, reference material

91
Food Chemistry and Safety

COMPARATIVE STUDIES ON THERMAL DEGRADATION CHARACTERISTICS OF

DISTINCTIVE OLIGO- AND POLISACCHARIDES OF PREBIOTIC RELEVANCE

Attila Kiss, Peter Forgo, Marietta Korozs

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: attkiss@ektf.hu

As natural prebiotic (non-digestible) carbohydrates stimulate the growth of colon microflora and
contribute to maintain the health of the host, analytical studies aiming at revealing the chemical
behavior of these beneficial food components came to the forefront of interest. Food processing
(especially baking) may lead to significant conversion of the parent compounds, hence it is of utmost
importance to characterize the transformation patterns and the plausible decomposition products
formed by thermal degradation. The relevance of this work is confirmed by the wide-spread use of
these carbohydrates (fructo-oligosaccharides, cyclodextrins, raffinose and resistant starch) in the food
industry. More and more functional foodstuffs are being developed based on prebiotics as bioactive
components.
12 different types of oligosaccharides have been investigated in order to reveal their thermal
degradation characteristics. Different carbohydrate derivatives (D-fructose and D-glucose oligomers
and polymers) have been exposed to elevated temperatures (150 °C, 170 °C, 190 °C, 210 °C and 220
°C) for 10 min. An advanced HPLC method was developed and used to identify the decomposition
products of carbohydrates formed as a consequence of thermal treatment. Gradient elution was applied
with binary solvent elution (acetonitrile, water) through amine based carbohydrate column.
Evaporative light scattering (ELS) proved to be suitable for the reliable detection of the UV/VIS
inactive carbohydrate degradation products. These experimental conditions and applied advanced
techniques made it possible to survey all the formed intermediers.
Change in oligomer distribution was established in cases of all studied prebiotics throughout the
thermal treatments. The obtained results indicate increased extent of chain degradation of the
carbohydrate moiety at elevated temperatures. Prevalence of oligomers with shorter chain length and
even the formation of monomer sugars (D-glucose and D-fructose) might be observed at higher
temperatures. Unique oligomer distributions, which have not been described previously are revealed in
case of each studied, specific carbohydrate, which might result in various prebiotic activities. Resistant
starches exhibited high stability when being thermal treated. The degradation process has been
modeled by a plausible reaction mechanism, in which proton catalyzed degradation and chain cleavage
take place.
Keywords: prebiotics, heat degradation, fructo-oligosaccharide, HPLC, ELS detection.

92
Food Chemistry and Safety

PESTICIDE RESIDUES SURVEY IN SOME FRUITS IN IZMIR

Dilek Bengü Yaman, Gözde Türköz Bakirci, Fatih Bakirci

Food Control and Research Laboratory, Aybak Natura, Izmir, Turkey

E-mail addresses: bengu.yaman@naturalab.com.tr (D. B. Yaman)

A survey was carried out to evaluate the level of 186 pesticides in some commonly consumed fruits in
2012. Totally 240 samples of fresh fruits were collected from İzmir, Turkey The samples were
extracted by Quechers method and were analyzed by using ultrahigh performance liquid
chromatography coupled to tandem mass spectrometry (UPLC/MS/MS) and gas chromatography with
electron capture detector (GC-ECD). Gas chromatography-mass spectrometry (GC-MS) was also
applied for the confirmation of results. Out of total 240 analyzed samples, 46 (19%) were found
contaminated with pesticide residues while only 5 (2,1%) samples were exceeded the MRLs of some
pesticides. All samples of pomegranate were pesticides free. Acetamiprid, carbendazim and
chlorpyriphos were the pesticides most frequently found in analyzed samples.
Keywords: fruits, UPLC-MS/MS, GC-ECD/GC-MS, pesticides residues

93
Maillard Reaction & Process
Contaminants II

95
Maillard Reaction & Process Contaminants II

ENCAPSULATED INGREDIENTS TO CONTROL MAILLARD REACTION

DEVELOPMENT

Vincenzo Fogliano

University of Napoli ‘‘Federico II’’, Napoli, Italy

Encapsulation has been described as “the technology of packaging solid, liquid and gaseous material in
small capsules that release their contents at controlled rates over prolonged periods of time” As a
consequence encapsulation technologies play a key role in the stabilization and protection of sensitive
nutrients and food ingredients. However, it might also allow components separation in the of the
mixture that would otherwise react with one another. This point has been considered to investigate the
possibility to apply the encapsulation as a novel strategy in the reduction of Maillard Reaction Products
(MRPs) formation including hydroxymethylfurfural (HMF), acrylamide and 3-monochloropropane-
1,2-diol (3-MCPD). The complexity of MR hampered the development of mitigation strategies to
reduce the concentration of potentially harmful MRPs in food. Moreover, many conventional strategies
imply a decrease of the food sensorial properties.
The starting point of this strategy is the observation that, beside the concentration of sugars and amino
acids, the Maillard reaction development is affected by the presence of several components such as
sodium chloride, iron, ascorbic acid, polyunsaturated fatty acids. Interestingly, in many cases the
application already known of encapsulation such as sensorial masking, controlled delivery in the
gastrointestinal tract, and protection against processing damage can be efficiently coupled to the
reduction of undesired product formation resulting in a double advantage for the quality and safety of
the final product
The main goal of this lecture is to highlight the potential of the encapsulation technique in reducing the
ability of some molecules to promote the formation of MRPs. Different possible encapsulation
strategies and their application to biscuits and infant formula will be discussed.

97
Maillard Reaction & Process Contaminants II

STRUCTURAL FEATURES OF COFFEE MELANOIDINS AND THEIR POTENTIAL

HEALTH IMPACTS

Manuel A Coimbra1*, Ana Moreira1, Fernando M. Nunes2, M. Rosário Domingues1

1
QOPNA, Department of Chemistry, University of Aveiro, Aveiro, Portugal
2
Department of Chemistry, Universidade de Trás-os-Montes e Alto Douro, Vila Real, Portugal

Roasting induces structural changes in coffee bean components leading to the formation of
melanoidins, which are defined as high molecular weight nitrogenous and brown-coloured compounds.
As coffee brew is one of the main sources of melanoidins in human diet, their health implications are
of great interest. Activities such as antioxidant, antimicrobial, anticariogenic, anti-inflammatory,
antihypertensive, and antiglycative have been attributed to coffee melanoidins. To understand the
potential of coffee melanoidin health benefits, it is essential to know their chemical structures. The
structural characterization of coffee melanoidins showed that polysaccharides, proteins, and
chlorogenic acids are involved in coffee melanoidin formation [1, 2]. However, despite all efforts, the
chemical structure of coffee melanoidins remains largely unknown, hampered by the extreme
complexity and diversity of their structures and the consequent difficulty in isolation of pure
melanoidin fractions.
The talk will highlight and discuss the available information on the knowledge about the structure of
coffee melanoidins and their potential health implications.
The amount of melanoidins ingested during a regular coffee intake should provide protection against
colon cancer by inhibition of matrix metalloproteases, prevent the bacterial growth in the mouth and
the appearance of dental caries, promote a selective bacterial growth in colon, and exert anti-
inflammatory and anti-glycative effects [2].
Keywords: Coffee; roasting; melanoidins; polysaccharides; proteins; chlorogenic acids; health benefits.
Acknowledgements:
This work had the financial support of FCT PTDC/QUI-QUI/100044/2008, RNEM, and Research Unit
62/94 QOPNA (project PEst-C/QUI/UI0062/2011). A.S.P. Moreira thanks FCT for the grant
(SFRH/BD/80553/2011).
References:
[1] Nunes, F.M., Coimbra, M.A., Role of hydroxycinnamates in coffee melanoidin formation.
Phytochemistry Reviews, 2010. 9, 171–185
[2] Moreira, A.S.P., Nunes, F.M., Domingues, M.R., Coimbra, M.A., Coffee melanoidins: structures,
mechanisms of formation and health impacts. Food & Function, 2012. 3, 903–915.

98
Maillard Reaction & Process Contaminants II

PROTEIN CROSSLINKING OF FOOD PROTEINS USING MAILLARD CHEMISTRY:

TOWARDS ADDED FUNCTIONALITY

Justine R. A. Cottam1,2,3, Juliet Gerrard1,2,3, Tim Coolbear3, Ross Holland3

1. Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand

2. School of Biological Sciences, University of Canterbury, Christchurch, New Zealand
3. Fonterra Research & Development Centre, Fonterra Co-operative Group Ltd,
Palmerston North, New Zealand
Email: justine.cottam@canterbury.ac.nz

A key trend among consumers worldwide is towards foods for health and well-being, delivered in
convenience formats. The appeal and breath of acceptance of current options is severely limited by
unappetising flavours and textures, and limited by shelf-life ‘freshness’. Crosslinking of various food
proteins using Maillard chemistry aims to change this by developing ingredient formulations that enable
desired tastes and aromas to be delivered in a range of formats, together with the management of texture
and shelf-life. This work explores the impact of the Maillard reaction on a range of food proteins,
particularly protein crosslinking reactions. The Maillard reaction is well known to have a strong influence
over the colour and flavour of our foods, but there has been less attention as to how these crosslinking
reactions might impact the texture and overall functionality in food systems.
Methods were developed to monitor the various reactions that occur from the Maillard reaction so we can
try and control the overall functionality in food applications to help improve their products. Specific
examples will include wheat; soya and dairy-based foods with a particular emphasis on recent work using
the model crosslinker glutaraldehyde with whey protein isolate (WPI). We are specifically interested in
exploring the ability of glutaraldehyde to produce Maillard crosslinks with the WPI in solution and assess
how these crosslinks might impact on the overall functionality of specific dairy foods. A number of
techniques have been employed to monitor the resulting conjugation reactions from the Maillard reaction
in the food proteins in vitro and in situ, including polyacrylamide gel electrophoresis, mass spectrometry
and colourmetric measurement of available amino groups (OPA), as well as a model dairy food system to
assess the impact these crosslinks have on functionality.
We found that incubation of the whey protein WPI with the model crosslinker glutaraldehyde produces
Maillard crosslinks when the dairy protein is native (50°C) and denatured (80°C). When this chemistry
takes place in a model dairy food system there is a clear impact on the functional properties of the proteins
with glutaraldehyde, where as one increases the concentration of glutaraldehyde the storage modulus
value decreases. The outcomes from these studies show that one can change the overall functionality of
the model dairy food system in a systematic way, by simply altering the concentration of glutaraldehyde
added. The gained knowledge from these studies may help us to understand and harness the Maillard
reaction in dairy food systems.
Keywords: Crosslinking; Maillard reaction; Whey protein isolate; Functionality

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Maillard Reaction & Process Contaminants II

PROTEIN GLYCATION INHIBITORY ACTIVITY OF WINEMAKING BY-PRODUCTS:

PROSPECTS FOR DEVELOPING COST-EFFECTIVE AND VALUE-ADDED FOOD
INGREDIENTS

P.S.C. Sri Harsha, V. Lavelli, C. Gardana, P. Simonetti

DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di
Milano, via Celoria 2, 20133 Milano, Italy.
E-mail: sri.pedapati@unimi.it

Grapes constitute one of the main fruit crops in the world and nearly half of the production is dedicated
to the wine industry. As a result, it generates a substantial volume of by-products, such as grape
pomace. The recovery of grape pomace for the production of high value added compounds would at
the same time reduce the environmental impact of such waste, and provide extra income for wine
makers. A promising application in this context, is the recovery of phenolic- rich fractions, which
could be used as bioactive food ingredients. In particular, with the surge in the incidence of
cardiovascular disease, cancer, and type-2 diabetes, there is a need to develop new dietary strategies,
especially with reference to potential health-promoting properties of natural products. An
overwhelming body of evidence indicates that non-enzymatic glycation of proteins is implicated in a
number of biochemical abnormalities associated with both ageing and diabetes and their related
pathologies. Under non-physiological conditions, protein glycation occurs in vivo with an accelerated
rate. This process begins from the reaction between the amino-groups of protein and glucose, fructose
or methylglyoxal and results in the formation of advanced glycation endproducts (AGEs), through the
formation of carbonyl radicals. AGEs then form covalent cross-links between proteins and damage
their functionality (Singh et al., 2001). Phenolics were shown to inhibit protein glycation, by acting not
only as radical scavengers and metal chelators, but also as carbonyl trapping agents (Ho et al., 2010).
With respect to Valorvitis project (AGER 2010-2222), the aims of this study were to characterize red
and white grape skins recovered from winemaking by-products and assess if they can be proposed as
natural sources of anti-glycation agents. Twenty batches of red and white grape skins recovered from
winemaking by-products were analyzed for total phenolic content (Folin-Ciocalteu assay),
proanthocyanidins (n-butanol/HCl assay), individual phenolics by HPLC-DAD-MS, in vitro reducing
capacity (ferric ion reducing antioxidant power, FRAP) and anti-glycation activity by bovine serum
albumin/fructose and bovine serum albumine/methylglyoxal model systems. The main anthocyanins of
the red skin samples were the glycosides of the anthocyanidins: cyanidin, peonidin, petunidin,
delphinidin and malvidin. Moreover, lower amounts of these compounds esterified with p-coumaric,
caffeic and acetic acid were found. The main flavonols found in the red and white skins were identified
as quercetin, kaempferol, and their glucoside and glucuronide derivatives. In addition, the red and the
white skins contained large amounts of proanthocyanidins. Among the 20 samples considered, the red
cultivar Barbera, which is largely cultivated, was found to be one of the most promising sources of
phenolic compounds. A comparative assessment revealed that, in general, the grape skin samples had
similar anti-glycation properties with respect to some medicinal plants, previously reported as anti-
glycation agents. Notably, grape skins are more cost-effective raw material sources than medicinal
plants. Hence, the results obtained support the use of these winemaking by-products as sources of
efficient anti-glycation agents, to be used either as food ingredients or as nutraceutical preparations.
Keywords: Advanced glycation end-products, grape skins, by-products, phenolics
References:
- Ho S C, Pei S, Wu S P, Lin S M, Tang Y L. 2010. Comparison of anti-glycation capacities of several
herbal infusions with that of green tea. Food Chemistry 122: 768–774.
- Singh R, Barden A, Mori T, Beilin L. 2001. Advanced glycation end-products: a review.
Diabetologia 44: 129-146.

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Maillard Reaction & Process Contaminants II

A NEW APPROACH FOR ACRYLAMIDE MITIGATION IN EXTRUSION COOKING

M.Tugrul Masatcioglu1, Vural Gokmen1, Perry K.W. Ng2, Hamit Koksel1

1
Hacettepe University, Food Engineering Department, Ankara, TURKEY
2
Michigan State University, Food Science and Human Nutrition Department, E. Lansing, MI, USA
tmasatci@hacettepe.edu.tr

Extrusion cooking is a multi-step, multi-function thermal/mechanical process which cooks, reforms

and dries the product in one integrated operation. Extrusion cooking is also classified as a high
temperature-short time process. It is one of the most important processing techniques used worldwide
for food development. It has been observed that functional and nutritional properties of food
components might change due to extrusion, e.g., starch granules are gelatinized, proteins are denatured,
and protein digestibility is increased. On the other hand, the extrusion process combines the application
of high temperature and low moisture, which favor the development of Maillard reaction products
(MRPs). Acrylamide is one of the MRPs that has been classified by the International Agency for
Research on Cancer (IARC) as a probable carcinogen to humans since 1994. In 2002, Swedish
researchers first reported the formation of acrylamide in many types of foods prepared/cooked at high
temperatures. Therefore, it was suggested by the Joint FAO/WHO Expert Committee on Food
Additives (JECFA) that appropriate efforts should continue to reduce acrylamide concentrations in
foodstuffs. A number of mitigation strategies, to reduce the acrylamide content in foods, have been
proposed and tested. However, alternative mitigation strategies are still needed due to high cost and
potential risks of the previously suggested methods.
The aim of this research was to investigate the effects of reducing sugars (dextrose and ribose),
extrusion cooking conditions (different barrel temperatures and feed moisture contents), and extrusion
techniques (conventional and carbon dioxide injection) on acrylamide formation in corn extrudates. In
this study, a laboratory-scale co-rotating twin-screw extruder (MPF19, APV Baker Ltd, Staffordshire,
England) with a 25:1 screw length to diameter ratio (L/D) was used to produce corn extrudates at
different process variables. The screw speed, feed rate and die hole diameter were kept constant at 200
rpm, 2.5 kg/h and 2.0 mm, respectively. To observe the effect of reducing sugars on acrylamide
formation during extrusion cooking, 2% (w/w) dextrose or ribose was added into a mixture consisting
of asparagine (500 ppm), soy protein isolate (5% w/w) and white corn flour. In order to observe the
effect of carbon dioxide injection, carbon dioxide gas pressure was adjusted to 75 or 150 psi. Extrusion
was carried out at 110 or 150°C, with feed moisture contents of 22, 24 or 26%. The results showed that
the type of reducing sugar (D-glucose or D-ribose) did not have considerable effect on the formation of
acrylamide. On the other hand, acrylamide values significantly increased as the barrel temperature
increased from 110°C to 150°C. In all extrudates, acrylamide levels decreased gradually when the feed
moisture content increased from 22% to 26%. Acrylamide levels of corn extrudates produced using 75
psi CO2 injection at 150°C barrel temperature decreased by approximately 61%. In other words,
acrylamide formation was significantly restricted by the CO2 injection method compared with
conventional extrusion technique.
Keywords: extrusion cooking, Maillard reaction, acrylamide, CO2 injection method
[1] Moscicki, L. and van Zuilichem, D.J., 2011, Extrusion-Cooking and Related Technique. Edited by
Moscicki, L., Extrusion-Cooking Techniques: Applications, Theory and Sustainability, WILEY-VCH,
Weinheim, Germany, pp.1-24.
[2] Capuano, E. and Fogliano, V., 2011, Acrylamide and 5-hydroxymethylfurfural (HMF): A review
on metabolism, toxicity, occurrence in food and mitigation strategies, LWT - Food Science and
Technology, 44, 793-810.
[3] European Commission, 2007, Commission recommendation 2007/331/EC: on the monitoring of
acrylamide levels in food. Official Journal of the European Union, L123, 33-40.

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103
Foodomics

FOODOMICS OF DIETARY POLYPHENOLS EFFECT AGAINST HUMAN CANCER CELL

LINES.

Clara Ibáñez1, Alberto Valdés1, Carolina Simó1, Miguel Herrero1, Elena Ibáñez1, José Antonio
Ferragut2, Virginia García-Cañas1, Alejandro Cifuentes1
1
Laboratory of Foodomics, CIAL (CSIC). Nicolas Cabrera 9, 28049 Madrid, Spain.
2
Institute of Molecular and Cellular Biology, Miguel Hernández University. 03202 Elche, Alicante,
Spain

The present use of advanced “omics” tools in food science and nutrition allows investigating topics
that were considered unapproachable few years ago, this trend has generated a new discipline defined
for the first time by our group as “Foodomics” [1-3]. In Foodomics, food safety, quality and bioactivity
are investigated through the application of advanced omics technologies in order to improve
consumers’ well-being, health and knowledge.

In this work, a Foodomics strategy is applied to investigate the anti-proliferative effect of dietary
polyphenols from rosemary against different human cancer cell lines. Namely, two leukemia cell
models (one showing a drug-sensitive phenotype, and another exhibiting a drug-resistant phenotype)
and two colon cancer lines were investigated. Whole-transcriptome microarray together with MS-based
non-targeted whole-metabolome approaches were employed to carry out transcriptomics and
metabolomics analyses, respectively. Functional enrichment analysis was done using Ingenuity
Pathway Analysis (IPA) software as a previous step for a reliable interpretation of transcriptomic and
metabolomic profiles. Integration of data obtained from transcriptomics and metabolomics platforms
was done by overlaying datasets on canonical (defined) metabolic pathways using IPA software. This
strategy enabled the identification of several differentially expressed genes alone and/or linked to the
changed metabolic pathways that were modulated by rosemary polyphenols providing new evidences
at molecular level on the effect of these compounds.

REFERENCES
[1] M. Herrero, C. Simó, V. García-Cañas, E. Ibáñez, A. Cifuentes, Mass Spec. Rev. 31 (2012) 49–69.
[2] A. Cifuentes, J. Chromatogr. A 1216, 7109-7110 (2009).
[3] V. García-Cañas, C. Simó, M. Herrero, E. Ibáñez, A. Cifuentes, Anal. Chem. 84 (2012) 10150–
10159

105
Foodomics

QUALITY PREDICTORS FOR THE FOOD INDUSTRY: A CASE STUDY ON POTATO

FRYING

Romina Pedreschi, Jurriaan Mes, Renata Ariens & Ernst Woltering

Food & Biobased Research Centre, Wageningen University, The Netherlands. E-

mail: romina.pedreschiplasencia@wur.nl

Potatoes are stored up to ten months under low temperature storage (2-5 ºC) to guarantee year round
potato chip availability. But low temperatures induce cold induced sweetening characterized by
reducing sugar increase. This quality trait is undesirable when potatoes are processed into fries and
chips because darkening of the chips and bitter compound formation occur due to Maillard reaction.
The formation of Maillard reaction derived compounds is not only undesirable from a quality point of
view but due to health related issues. Up to date, there is no commercial cultivar that consistently
fulfills processing requirements. Thus, the potato frying industry has to deal with huge biological
variation of potato batches supposedly homogenous (e.g., same genetic background, growing
conditions, developmental stage, etc).
The uncertainty of batch initial quality not only hampers long term storage but all year round supply
and calls for a strategy to develop early stage predictor tools of potato darkening. The main objectives
of this work were: (i) to set up a robust and sound experimental design that would lead to selection of
appropriate quality predictors (ii) to select candidate quality predictors for cold-induced sweetening by
using an untargeted-black box transcriptomics approach (iii) to validate the selected quality predictors
with a qPCR targeted approach and an independent set of stored potato tubers.
Samples from seventy five batches of potato tubers of the cultivar Russet Burbank were collected at the
start (immediately after harvest) and after an overnight cold induction period (2ºC x 24 h). Fry color
was determined for each of the 75 samples and batches with contrasting behavior (low start and low
end fry colorvs low start – high end fry color) were selected for microarray analysis. A set of 10
candidate genes were selected as gene predictors for this quality trait and further validated through
qPCR and an independent dataset.
The results of these microarray analysis and validation experiments revealed that none of the ten genes
were involved in sugar metabolism but five of them on cell wall metabolism. To our knowledge, this is
the first time, involvement of cell wall degradation genes in cold induced sweetening of potatoes have
been reported. This finding opens a new view of the potential triggers, signals, mechanisms involved in
early stage events in cold induced sweetening of potatoes. We hypothesize that the involvement of cell
wall metabolism genes might be related to different physiological maturity of the tubers. The results
will be discussed and address the possibility of using this approach for potato storage planning in order
to reduce quality problems in the frying industry.
Keywords: quality trait, predictors, genes, potato, darkening

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Foodomics

EXPRESSION OF GENES ENCODING ENZYMES IN THE TRIACYLGLYCEROL

BIOSYNTHESIS PATHWAY IN DEVELOPING OILSEED RAPE (Brassica napus) AND TURNIP
RAPE (Brassica rapa) SEEDS

Anssi L. Vuorinen, Marika Kalpio, Maaria Kortesniemi, Kaisa Linderborg, Baoru Yang, Kirsi
Lehto, Jarmo Niemi, Heikki P. Kallio

Department of Biochemistry and Food Chemistry, University of Turku, Finland

Correspondence to: anssi.vuorinen@utu.fi

Oilseed rape (Brassica napus subsp. oleifera L.) and turnip rape (Brassica rapa subsp. oleifera L.) are
important oil crops widely grown in Europe. Oilseed rape gives higher yields, but requires a longer
growing season than turnip rape, making turnip rape more important in the northern latitudes. The seed oil
consists largely of triacylglycerols (TAGs) that are synthesized through the Kennedy pathway during seed
development. The oil is considered nutritionally important due to its well-balanced fatty acid content, and
a favorable n–6 / n–3 fatty acid ratio.
The aim of this work was to study the biosynthesis of TAGs in developing seeds of each species. We
targeted the problem by studying the expression of genes encoding enzymes in the TAG synthesis
pathway in a time series collected from three replicate experiments using one commonly cultivated
cultivar of each species (oilseed rape ‘Marie’ and turnip rape ‘SW Petita’). The study was conducted using
quantitative PCR for the genes of interest.
Our results showed the expression levels of different enzyme genes at 2, 3, 4, 5, and 6 weeks after
flowering at different controlled growth conditions. The expression of the genes encoding sn-glycerol-3-
phosphate acyltransferase 9 (GPAT9), lysophosphatidic acid phosphatase 4 (LPAAT4) and diacylglycerol
acyltransferase 2 (DGAT2) appeared to be under similar regulation in oilseed rape, suggesting roles for
these enzymes as the main enzymes of the Kennedy pathway in the studied plants. The putative co-
regulation could not be detected in the turnip rape cultivar, which had fewer significant differences
between time points. When the plants were exposed to stress (cold temperature, 15°C; or short 12-hour
day length), their seed development slowed down and the gene expression peaked later. These results were
complemented with analysis of fatty acid and TAG composition at the same time points using gas
chromatography (GC) and high performance liquid chromatography (HPLC).
The oil of the turnip rape cultivar contained a higher proportion of polyunsaturated fatty acids (PUFAs,
18:2(n–6) and 18:3(n–3)) in the TAG fraction than the oilseed rape cultivar. The proportion of PUFAs was
increased by cold temperature treatment especially in turnip rape. The proportion of monounsaturated
18:1(n–9) fatty acid increased during seed development in all conditions.
Keywords: oilseed rape, turnip rape, triacylglycerol, gene expression

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Foodomics

Whole Genome Analysis of the Heat Stress Response in Commercial Baker’s Yeast
(Saccharomyces cerevisiae)

Remziye YILMAZ1, Mehmet Cengiz BALOĞLU2, Meral YÜCEL1, 3

1
Middle East Technical University, Molecular Biology and Biotechnology R&D Center, 06800, Ankara, Turkiye
2
Kastamonu University, Department of Biology, 37100, Kastamonu, Turkiye,
mcbaloglu@kastamonu.edu.tr
3
Middle East Technical University, Department of Biological Sciences, Plant Biotechnology R&D Labs AnkaraTurkiye

Baker's yeast (Saccharomyces cerevisiae) responds to various stresses during its propagation and industrial
application. Extreme environmental conditions arise during freezing, frozen storage, and thawing of bread
dough, resulting in yeast cells with reduced viability and dough-leavening capacity. These effects have a
great technological and economic impact because the yeast gassing rate is critical in baking. Recent
technologies in genomics have been used for analysis of global gene expression profiles such as microarray
and RNA sequencing to solve the problems related with industrial application of yeast. The aim of this
study to explore effects of heat stresses on global gene expression profiles and to identify candidate genes
for heat stress response in commercial baker’s yeast using microarray technology.
Yeast used in the present study was commercial baker’s yeast (S. cerevisiae) that was obtained as press
yeast from Pakmaya (Turkey). Yeast cells were grown at 30°C to obtain initial cultures. This initial culture
cells were transferred to 25°C for 6 hours and then 37°C for 1 hour to apply heat shock treatment. The same
strategy (37°C for 6 hours and then 25°C for 1 hour) was performed for application of temperature shift
treatment. DNA microarray analysis was performed to examine the heat stress response mechanisms
of a Saccharomyces cerevisiae. Total RNA was isolated from cell pellets using Invitrogen TRIzol reagent
according to method of Yılmaz et al. (2012). Complementary RNA (cRNA) synthesis, biotin labeling,
hybridization, and scanning were performed according to protocols described in the Affymetrix GeneChip
Expression Analysis Technical Manual (http://www.affymetrix.com/support/manuals.affx). Hybridization,
scanning, and preliminary analyses with GeneChip Operating Software 1.4 were performed at the Middle
East Technical University Central Laboratory Molecular Biology and Biotechnology Research and
Development Center.
Data from all hybridizations and array normalization were analyzed using GeneSpringGX 11.0 (Agilent).
Expression values, computed from CEL files, were processed first by Robust Multiarray Analysis (RMA)
which is a model of normalization to correct for systematic differences between samples (Irizarry et al.,
2003). Using the Affymetrix GeneChip Platform with in the GOEAST package, probe set IDs from
Affymetrix microarray dataset were analyzed differential regulated genes under heat stress treatments were
visualized in the pathways. According to database, under the heat shock and temperature shift stress
conditions up and down regulated differentially express probes were functionally categorized different
groups. These included not only functionally well-defined categorized such as cell growth, general
metabolism, regulation of biosynthetic process, gene expression and macromolecule metabolic process but
also response to abiotic stresses and transcription factors. Transcriptome changes under the heat shock and
temperature shift stress treatments show that the number of differentially up regulated genes for heat shock
protein (HSPs), chaperonin and different transcription factors increased significantly. Consequently, the
identification of thousands of genes related with heat stress treatments via microarray technology resulted in
creation of big picture which provides understanding of commercial importance of baker's yeast.
Keywords: Saccharomyces cerevisia, Heat shock, Temperature shift, Microarray analysis.
References:
 R. Yılmaz, O. Akça, M.C. Baloğlu, M.T. Öz, H.A. Öktem, M.Yücel. Optimization of yeast
(Saccharomyces cerevisiae) RNA isolation method for real-time quantitative PCR and microarray
analysis. African Journal of Biotechnology Vol. 11 (5), pp. 1046-1053, 2012.
 R.A. Irizarry, S.L. Ooi, Z. Wu, J Boeke. Use of Mixture Models in a Microarray-Based Screening
Procedure for Detecting Differentially Represented Yeast Mutants. Statistical Applications in
Genetics and Molecular Biology Vol. 2, Issue 1, 2003.

108
Foodomics

ANTIOXIDANT AND GENE REGULATORY EFFECTS OF CURCUMIN

Esatbeyoglu T.*, Hübbe P., Ernst I.M.A., Chin D., Wagner A.E., Rimbach G.

Christian-Albrechts-University Kiel, Institute of Human Nutrition and Food Science, Hermann-

Rodewald-Str. 6, DE-24118 Kiel, Germany
*Email: esatbeyoglu@foodsci.uni-kiel.de

Curcumin belongs to the class of diarylheptanoids and can be found in relatively high concentrations in
Curcuma longa L. (Zingiberaceae). Curcumin is a bis-αβ-unsaturated β-diketone that consists of two
ferulic acid units connected through a methylene group. Because of its golden color, Curcuma is called
„Indian Saffron“ in Europe and is used for food coloring (food additive E100). Furthermore, as a spice
Curcuma is an important ingredient in curry.
Curcumahas been used as a medicinal plant for thousands of years. Recently, the possible health-
promoting properties (i.e. neuroprotection, chemo- and cancer prevention) of curcuminoids have
gained increasing attention. The aim of this study was to investigate the free-radical scavenging,
antioxidant and anti-inflammatory effects of curcumin.
TEAC (trolox equivalent antioxidant capacity), FRAP (ferric reducing antioxidant power), and ORAC
(oxygen radical absorbance capacity) assays were used to determine the free-radical scavenging
properties of curcumin and its monomer ferulic acid. Interestingly, according to the TEAC, FRAP, and
ORAC assays, the free-radical scavenging properties of curcumin are lower than those of its monomer,
ferulic acid. In our cell culture studies, however, the antioxidant effects of curcumin were considerably
higher than those of ferulic acid. Curcumin dose-dependently induces antioxidant defense mechanisms
such as expression of heme oxygenase (HO-1), paraoxonase (PON1), and glutathione (GSH). In this
process, the redox-regulated transcription factor Nrf2 (nuclear factor (erythroid-derived 2)-like 2)
seems to play a key role since curcumin led to a significant dose-dependent increase in Nrf2
transactivation compared to untreated murine NIH 3T3 fibroblasts. In contrast, ferulic acid treatment did
not induce Nrf2 transactivation as confirmed at the protein level.
Besides the induction of antioxidant defense mechanisms such as HO-1, PON1, and GSH expression
through Nrf2-dependent signaling pathways, curcumin also appears to exert anti-inflammatory effects
through modulation of the transcription factor NFkB. In our experiments using the murine monocyte
cell line RAW264.7 we could confirm these anti-inflammatory effects of curcumin. Compared to
ferulic acid, curcumin led to a dose-dependent reduction of pro-inflammatory cytokine IL1β gene
expression.
Overall, our results suggest that the antioxidant and anti-inflammatory properties of curcumin require
its dimeric form and are not attributable to its monomer, ferulic acid.
Keywords: Curcumin, antioxidant activity, anti-inflammatory activity, gene expression
References:
Esatbeyoglu, T., Hübbe, P., Ernst, I. M. A., Chin, D., Wagner, A. E., Rimbach, G. (2012). Curcumin –
From molecule to biological function. Angew. Chem. Int. Ed. Engl. 51: 5308-5332.

109
Food Hydrocolloids and Emulsions

111
Food Hydrocolloids and Emulsion

In-situ VISUALIZATION OF ACCELERATED PHASE SEPARATION AND STABILITY

ANALYIS OF LIQUID AND SEMI-LIQUID FOOD PRODUCTS

Dietmar Lerche, Titus Sobisch, Torsten Detloff, Arnold Uhl

LUM, Justus-von-Liebig-Str. 3, 12489 Berlin, Germany

Suspension or emulsion behavior is important for special applications and governs the product
processing, transportation and storage as well as the use by the end customer. While for some
applications phase separation and sediment or cream layer formation have to be avoided or minimized
(e.g. final food products), for solid-liquid separation in processing or waste recycling these are
essential. Beside volume concentration and the rheology of the continuous phases, coalescence,
agglomeration or flocculation are crucial in this respect.
Space and Time resolved detection of Extinction Profiles (STEP-Technology) over the entire sample
height allow in-situ visualization of the kinetics of phase separation. Separation course may be
analysed qualitatively by fingerprints or quantitatively by clarification, intergral transmission, or front
tracking at original concentration of undiluted samples. These data provide in addition evidence of the
underlying process of destabilization, e.g. sedimentation, creaming, flocculation, coalescence. STEP-
technology may be applied to gravity separation for destabilized or low stability dispersions as well as
enhanced separation by inclination or accelerated by centrifugal fields for stable and very stable
products. Syneresis and consolidation behaviour may be studied by increasing/decreasing centrifugal
RPM. In dependence on initial turbidity of dispersion, NIR-, visible light or monoenergetic X-ray
radiation may be employed.
The technique allows to study beverage and semi-liquid destabilizationphenomena, evaluate and screen
new formulations, ranking different products and make shelf life predictions. The application of
LUMiSizer can also provide the distribution of the sedimentation or creaming velocity (SEPView
software) as a direct measure of separation stability.These data provide further the volume based
particle size distribution, which is helpful e.g. to monitor homogenization process or destabilization by
Ostwald ripening. The broad range of applications is highlighted on examples of beverage cloud
emulsions, chocolate, food supplements, dairy and vegan food dispersions.

113
Food Hydrocolloids and Emulsion

NEW ADVANCES IN SINGLE PARTICLE OPTICAL SIZING (SPOS) FOR

MEASUREMENT OF FOOD PRODUCTS DURING GRINDING AND HOMOGENIZATION
PROCESSES

Larry R. Unger, Ph.D.

Particle Sizing systems, Port Richey, Florida 34668 USA, larry@pssnicomp.com

Single Particle Optical Sizing (SPOS) is a technique for providing accurate information regarding both
the size and concentration of particles. The technique serves to provide useful information which is not
obtainable by laser diffraction (L/D) techniques. Single Particle Optical Sizing has traditionally been
limited to particle sizes larger than 0.5 microns. Recently, advances in optical techniques have
provided for sensors with can measure both size and concentration of particles smaller than 200
nanometers. Particles of this size range have been traditionally measured by Dynamic Light Scattering
instrumentation. An overview of SPOS theory, along with a brief discussion of latest advances in the
capabilities of SPOS will be presented. This presentation will contrast and compare the different
particle size measurement techniques with emphasis on obtaining information for the food industry.
Sample data from our laboratories will be utilized to demonstrate the ability of SPOS to provide critical
information needed to reduce costs during processing of foods and beverages.
Grinding and homogenization are two processes commonly found in food and beverage manufacturing.
Knowledge of the exact degree of grinding or homogenization allows for increased throughput by
terminating the process as soon as the correct consistency has been reached and energy cost savings by
not having to over-process the materials. This technique also is exceptionally well suited to provide
information regarding the stability of emulsions produced and used in these industries. This
information is useful both for Research and Development of new products and for Quality Control for
existing products.
Keywords: particle sizing, homogenization, grinding

114
Food Hydrocolloids and Emulsion

NOVEL APPROACH FOR PENTOSAN ISOLATION FROM RYE BRAN

Stefano D’Amico1,*, Alexander Mansberger1, Sandor Tömösközi2 and Regine Schönlechner1

1
Institute of Food Technology, Department of Food Sciences and Technology, Boku - University of
Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria
2
Faculty of Chemical Technology and Biotechnology, Department of Applied Biotechnology and Food
Science, Budapest University of Technology and Economics, Műegyetem rkp.
3-9, 1111 Budapest, Hungary
* Corresponding Author: Stefano.damico@boku.ac.at

Arabinoxylan (AX), a Pentosan is the most important thickening component in rye for bread making.
As raw material rye bran was used, because it is a bye product of food industry and contains a high
concentration of Pentosan. Arabinoxylans were extracted in laboratory and pilot scale. For pilot scale
experiments three protease combinations and different ph levels of the sovent (neutral and alkaline
conditions) were tested. The extract was cleared by means of centrifugation, protein and starch
degradation with enzymes, heat and Bentonit treatment. Finally Pentosan was separated with alcoholic
precipitation or ultra-dia-filtration.
The purity of Pentosan was more than 65 % mas and the yield of Pentosan reached values up to 2.5 g
out of 100 g bran. These results were better than the yields achieved in other studies using flour.
Alkaline conditions showed better performance for extraction than pure water. Compared to
precipitation with 60 % ethanol ultra-dia-filtration with a cut-off-level of 8 kD proved to be a better
method for purification, because loss of arabinoxylans was much lower.
The used procedure was not able to remove the protein completely, but used enzymes reduced the
amount of gluten in a big extent. Therefore gluten was no longer detectable in significant
concentrations (below 5 ppm) by the used analytical methods, except for extraction at high pH and
increased temperature. Further analysis by RP-HPLC showed that amounts of secalins were below 20
ppm.
Keywords: Pentosan, arabinoxylan, gluten proteins, bread making, rye bran.
DELCOUR, J.A., N. ROUSEU and I.P. VANHAESENDONCK. 1999. Pilot-Scale Isolation of Water-
Extractable Arabinoxalans from Rye. CEREAL CHEM. 76 (1999) 1-2.
FAUROT, A.-L., L. SAULNIER, S. BÉROT, Y. POPINEAU, M.-D. PETIT, X. ROUAU and J.-F.
THIBAULT. 1995. Large Scale Isolation of Water-soluble and Water-insoluble Pentosans from Wheat
Flour. Lebensmittel Wissenschaft u. Technologie. 28 (1995) 436-441.
VINKX, C.J.A. and J.A. Delcour. 1995. Rye (Secale cereale L.) Arabinoxylans: A critical Review. J
CEREAL SCI. 24 (1995) 1-14.

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Food Hydrocolloids and Emulsion

INTERPOLYMERIC COMPLEX OF BOVINE SERUM ALBUMIN (BSA) AND FUCOIDAN,

AN ANIONIC POLYSACCHARIDE, IN AQUEOUS SOLUTION

Doyeong Kim, Weon-Sun Shin*

Food chemistry laboratory, Department of Food and Nutrition, Hanyang University, 17 Haengdang-
dong, Seongdong-gu, Seoul 133-791, Republic of Korea, E-mail address: visavis01@hanmail.net

Aqueous solutions of mixed biopolymers undergo either of two different types of mechanisms-
thermodynamic incompatibility (segregative phase separation) or thermodynamic compatibility
(associative phase separation). Associative phase separation result in complex coacervates, co-
precipitates (interpolymeric complexes), gels or the formation of soluble complexes.1 Previous
researches have shown that proteins can interact with polysaccharides to form either soluble or
insoluble complexesunder specific conditions (pH, ionic strength and biopolymer mixing ratio).2 In
this study, we studied the complex between bovine serum albumin (BSA) and anionic polysaccharide
(fucoidan) in aqueous solution using turbidity, particle size, zeta-potential, insoluble complex yield,
differential scanning calorimetry (DSC) and rheological measurements. The turbididty of BSA-
fucoidan complexes showed correlations with pH and ionic strength. Below the isoelectric point of
BSA, where the protein and polysaccharide had opposite electrical charges, insoluble complexes (that
is, precipitates) were formed with different particle size from 0.2 ± 0.06 to 9.4 ± 3 (µm). Therefore, the
optimum pH and biopolymer mixing ratio for forming BSA-fucoidan complexes were established by
complex yield (%) measurement. The maximum yield is observed at pH 4 and r=5:1, which suggest
that their interaction is almost at a maximum. As a result, we selected the pH 4 and r=5:1 as suitable
for the formation of BSA-fucoidan complexes. Increasing NaCl concentration from 0.01 to 1.0 M
shifts the critical pH for BSA-fucoidan complex formation to acidic side because of counterions shield
charged groups on both biopolymers. These results are in good agreement with many recent studies. To
better understand the characteristics of BSA-fucoidan complexes a thermal and rheological
investigation was performed at pH 4 (r=5:1, Cp=0.6 wt%) in the absence of added salt. When the pure
BSA was heated (20-150 °C at 10 °C min-1) protein thermodynamic event was monitored between 59
°C and 87 °C in heating curve. Whereas both fucoidan and BSA-fucoidan mixture showed no thermal
events in the temperature range studied. These results reflected that the internal structure of BSA-
fucoidan complexes is much denser and the protein molecules in them were more stable against heat
treatment than pure proteins. Flow test of BSA (0.5 wt%), fucoidan (0.1 wt%) and mixtures of BSA-
fucoidan were carried out at shear rate from 1 to 500 s-1. Both BSA and BSA-fucoidan complex
viscosity decreases with shear rate, showing the shear-thinning behavior but the viscosity of BSA-
fucoidan complex was 1.5 times higher than the pure protein solution. In contrast, the pure fucoidan
solution showed the typical newtonian behavior and has much smaller viscosity. Based on the above
experiments, the interpolymeric complexe between BSA and fucoidan has different functional
properties than the initial biopolymers that compose it. Accordingly, the phase behaviors and
intermolecular properties of BSA-fucoidan molecules in the aqueous solution at different conditions
can be employed in emulsion stability, and provide useful information for various industrial fields such
as pharmaceutical, cosmetical and even functional food industries.
Keywords: protein-polysaccharide interactions, interpolymeric complex, fucoidan
References
1. S. Kasapis, I. Norton and J. Ubbink, Modern biopolymer science, ISBN: 978-0-12-374195-0
2. F. Weinbreck, H. Nieuwenhuijse, G. W. Robijn and C. G. de Kruif, J Agric Food Chem, 2004, 52
(11), 3550-3555.

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Food Hydrocolloids and Emulsion

CONTROLLED RELEASE OF THEOPHYLLINE FROM HYDROGELS BASED ON HIGH

PRESSURE-TREATED AND AUTOCLAVED STARCHES

Adrian R. Górecki1, Wioletta Błaszczak1, Artur Szwengiel2, Anna Badura3, Natalia Piekuś3,
Adam Bucinski3
1
Institute of Animal Reproduction and Food Research, PAS, Tuwima 10, 10-748 Olsztyn
2
University of Life Sciences, ul. Wojska Polskiego 3160-624 Poznan, Poland
3
Collegium Medicum UMK, ul. Cure-Sklodowskiej 9, 85-094 Bydgoszcz, Poland
(a.gorecki@pan.olsztyn.pl)

Starch and its derivatives find wide application in food industry mostly as thickener, gelling and
bulking agent. Starch can be also used for specific application such as carriers/matrices for controlled
release of bioactive compounds. The binding of bioactive compounds to starch is based on inclusion
complexes formation through hydrophobic bonding in the amylose helix, and/or polar interaction
between the hydroxyl groups of starch and ligands. For native starch granules this means that it is
necessary to break up the granular structure mostly by thermal treatment. Starch subjected to high
pressure treatment may already gelatinize at a room temperature. However, the properties of starch gels
obtained under high hydrostatic pressure varied from those of the thermally treated what in turn may
affect the binding and release of bioactive compounds from matrices obtained.
The experimental materials were sorghum, amaranth, maize, waxymaize, Hylon VII starches, and
anhydrous theophylline (Sigma, T1633). The theophylline (10, 25 and 50 mg/ 0.5g db of starch) was
added to the starch suspension (30%, w/v) prior to the treatment. The starch suspensions containing
ligand were autoclaved (130°C/10 mins) or subjected to the high hydrostatic pressure (HHP) treatment
(650 MPa/9mins). After treatment the hydrogels were cooled down to room temperature (if necessary),
rapidly frozen using liquid nitrogen, and freeze dried. Dried preparations were grinded and sieved.
Fraction with particle size of 60-100 mm was taken for analysis regarding the GPC/HPLC analysis
(Alliance HPLC System 2695), morphology (SEM), wettability, and water sorption ability. The release
profiles characteristics was carried out using UV-VIS recording Spectrophotometer (Shimadzu) at a
wave length 270 nm.
The starch botanical origin and process used determined the differences in the microstructure and
physical properties between the autoclaved and hydrogels-treated with HHP. That phenomenon
provided significant differences in the release of theophylline between the starch hydrogels. The
autoclaved hydrogels which formed continuous and porous matrices demonstrated higher values of
half-life dissolution (t50%) of theophylline compared to hydrogel subjected to HHP treatment. Among
autoclaved hydrogels the amaranth, sorghum and Hylon VII starch showed the highest t50% values,
i.e. higher than 60 mins. In case of hydrogels obtained under HHP condition only the amaranth showed
similar t50% values to those of the mentioned above. Higher concentration of theophylline in the
formula studied, higher release of theophylline (mg/L) from the hydrogels was found in an aqueous
medium in all the cases studied. The profile of GPC/ HPLC chromatograms of high pressure treated
hydrogels containing ligand showed drop in the peak height related to amylopectin fraction. An
increase in peak height assigned to amylose fraction, and appearance of new one at a higher retention
time (related to lower molecular weight) was observed for sorghum hydrogel containing theophylline
treated with HHP. Also, a new peak in the GPC/HPLC chromatograms of the amaranth and waxymaize
hydrogels containing ligand were found. The new peaks observed in chromatograms of amaranth and
waxymaize hydrogels were observed at the retention time related to the lower molecular weight.
Keywords:starch carriers, high pressure, theophylline release
The study was financed by the MS&HE (Grant No. N N312 101938)

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Contaminants III

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Maillard Reaction & Process Contaminants III

PROFILING TECHNIQUES TO UNRAVEL THE MAILLARD REACTION

Monika Pischetsrieder

Henriette Schmidt-Burkhardt Chair of Food Chemistry, Department of Chemistry and Pharmacy - Emil
Fischer Center, University of Erlangen-Nuremberg, Schuhstr. 19, 91052 Erlangen – Germany

Processing can considerably change the chemical composition of food. Important reactions in this
context are the Maillard reaction between sugars and amines, oxidation, caramelization of sugars or
thermal induced degradation of other components. The products, which are formed, may greatly
modulate sensory, technological or physiological properties of the processed food. In order to fully
evaluate the technological and physiological consequences of neoformed compounds in processed
food, a comprehensive qualitative and quantitative characterization of the reaction products is
prerequisite. Since the modelling and prediction of reactions in complex food systems is difficult,
targeted and non-targeted profiling methods are required to unravel the Maillard reaction and other
thermal induced processes.
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) is
used for the untargeted screening of novel protein modifications. With this method, milk models have
been investigated and besides of early and late Maillard products, the importance of oxidation and
condensation reactions of thermally treated proteins has been revealed. UHPLC/MSMS analysis of
model peptides combining precursor ion scan and product ion scan is a complementary untargeted
approach, which is very sensitive. Since this method hardly requires any sample work up, also labile
modification, such as hemiaminals, were detected, which are formed from reactive α-dicarbonyl
compounds with lysine or arginine side chains. In order to confirm the relevance of these newly
identified products for heated milk and milk products, highly sensitive targeted mass spectrometry
methods, such as UHPLC/MSMS in multiple reaction monitoring (MRM) mode are applied.
MS-based profiling methods allow additionally to determining the localization of process-induced
protein modifications inside of the target protein’s amino acid sequence, but also inside the whole milk
proteome.
Moreover, low molecular weight degradation products of sugars have been addressed by targeted
screening methods. Using for example o-phenylenediamine as a specific probe for α-dicarbonyl
compounds, the profiles of this important class of caramelization products have been recorded in
diverse food and medicinal products.
Profiling methods, mainly based on complimentary mass spectrometry applications, thus have the
potential to unravel reaction networks in complex food systems.

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ANALYSIS OF FURAN DERIVATIVES IN FOODS AND THEIR METABOLITES IN URINE

Michael Murkovic, Swasti Yuliana Reni

Graz University of Technology

During heat preparation of foods, some toxic and also mutagenic compounds are formed, such as 5-
hydroxymethylfurfural (HMF), furfuryl alcohol, furfural, and 5-methylfurfural. These compounds are
furan derivatives that form in the presence of carbohydrates, proteins, acid and heat. In the human
body, furan derivatives will be metabolized and excreted mainly through urine, but some fractions can
be found in faeces. 5-Hydroxymethyl-2-furoic acid as metabolite of HMF, and 2-furoic acid as
metabolite of furfuryl alcohol or furfural, can be analysed by HPLC separation with gradient elution of
low acid methanolic solution. In comparison, 5-methyl-2-furoic acid, which is a metabolite of 5-
methylfurfural or 5-methylfurfuryl alcohol, can only be analysed by LC/MS/MS after alkaline
saponification.

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Maillard Reaction & Process Contaminants III

COULD MAILLARD REACTION PRODUCTS BE FORMED IN THE FOOD GROUP

COMPRISING FATS AND OILS? PRESENTATION CONCERNING ISSUES OF ANALYSIS,
AND EXPOSURE ASSESSMENT.

Tessier F.J., Jacolot P., Rhazi L. and Niquet-Léridon C

Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France

Email: frederic.tessier@lasalle-beauvais.fr

Some Maillard reaction products have been well characterized during the past decades and are
currently used as markers of the reaction during the process of food production, in the final products
and during storage. Among these markers, Ne-carboxymethyl-lysineis one of the most studied. It has
been also used to classify foods according to their level of neoformed compounds, also called
“glycotoxins” by some scientists. Since serum and urinary CML seem to originate mainly from food
sources, biologists are curious to examine their absorption rate and biological activity.
It is therefore important to determine which food groups are most likely to be the major contributors of
CML in the diet. Some databases available on nutrition websites indicate that the highest CML
concentrations are found in food produced with a high fat content. However, we and other analytical
chemists expressed doubts about the accuracy of the analytical method used.
By using a validated LC-MS/MS method, our recent study on the fat food group indicates that raw
summer and winter butters contained almost no CML (0.28±0.01 and 0.21±0.01 µg CML/g,
respectively). And when overcooked at 180°C for 6 min summer and winter butters contained 1.98±0.1
and 2.67±0.3 µg of CML/g, respectively. The cooked clarified butters which were free of protein, sugar
and water, contained only traces of this Maillard compound. The same result was found with olive oil
even when it was highly heated.
In more complex food matrices such as chocolate-flavored powders we found previously that CML
was formed essentially from carbohydrates but not from fat. All powders enriched with glucose
contained the highest levels of CML whereas those high in fat did not promote the formation of CML.
Overall our studies confirm that without carbohydrates and proteins, fat matrices do not contain CML
and when reducing sugars and fatty acids are available in food matrices, it is the former which are
principally responsible for the formation of CML.
When considering the assessment of exposure we conclude that butter, oils and related high-fat foods
do not contribute significantly to the dietary exposure to CML.

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Maillard Reaction & Process Contaminants III

NUTRITIONALLY ENHANCED BREAD WITH REDUCED ACRYLAMIDE LEVEL

Zuzana Ciesarová1, Kristína Kukurová1, Eva Basil1, Lucia Mikušová2,3, Petra Polakovičová3,
Lenka Duchoňová3
1
VUP Food Research Institute Bratislava, Slovakia, e-mail: ciesarova@vup.sk
2
STUVITAL, Ltd., Bratislava, Slovakia
3
Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology,
Slovak University of Technology, Bratislava, Slovakia

Consumption of nutritionally enhanced bread naturally rich in β-glucan coming from oat flour and
improved by lactic acid fermentation provides unambiguous health benefits against civilization
diseases. Slower blood glucose release and higher subjective satiety determined in a postprandial study
after consumption of wheat-oat bread with 30% replacement of wheat flour by wholegrain oat flour are
promising protective characteristics of a novel bread. On the other hand, probably carcinogenic
acrylamide as a processing heat-induced contaminant in such products is higher due to a high level of
amino acid asparagine in oat which is a main precursor of acrylamide. Acrylamide content in bread
crust of the mentioned newly designed wheat-oat bread was increased twice in comparison to
traditional wheat bread (from 188 µg/kg up to 390 µg/kg). Initiated lactic acid fermentation of oat flour
can improve digestibility of the final product as well as decrease a pH value which can suppress
acrylamide formation. A partial replacement (30%) of oat flour with oat flour fermented by
Lactobacillus plantarum resulted in a 10 % decrease of acrylamide level. More effective tool of
acrylamide reduction is considered to be the use of a commercial asparaginase enzyme which was
applied on the surface of the bread loaf during proving and before baking. Enzyme treatment resulted
in an appropriate acrylamide decrease from 390 µg/kg to 147 µg/kg without any quality modification
of the newly designed bread (crust colour, springiness and hardness of the crumb, specific loaf volume,
organoleptic properties, and consumer acceptability).
Acknowledgement: This work was supported by the Slovak Research and Development Agency under
the contract No. LPP 0310-09 and VMSP-II-0024-09 as well as by ERDF through implementation of
the project ITMS 26240220050 “Strategy of acrylamide elimination in food processing”.

Key words: acrylamide, β-glucan, wheat-oat bread

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Maillard Reaction & Process Contaminants III

KINETICS OF FURAN FORMATION FROM ASCORBIC ACID UNDER REDUCING AND

OXIDIZING CONDITIONS

Burçe ATAÇ MOGOL1, Vural GÖKMEN1,2

1
Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara,Turkey
2
Food Research Center, Department of Food Engineering, Hacettepe University, 06800, Beytepe,
Ankara,Turkey
burcea@hacettepe.edu.tr

Furan is a possible human carcinogen found in a number of heated foods, particularly those heat-
processed in cans and jars, and in strongly heated foods, such as roasted coffee. Formation of furan has
been mainly studied in simple model systems revealing three main precursor classes: (1) ascorbic acid
and related compounds, (2) Maillard-type systems containing amino acids and reducing sugars, and (3)
oxidation of polyunsaturated fatty acids and the corresponding triglycerides, as well as carotenes and
organic acids (Locas and Yaylayan 2004; Becalski and Seaman 2005; Märk et al. 2006). Ascorbic acid
is one of the major precursors of furan formed by thermal decomposition. Because foods do not simply
contain ascorbic acid, it is essential to consider other compounds that can affect furan formation via
ascorbic acid degradation. The aim of the present study was to study the formation of furan from
ascorbic acid under oxidizing or reducing conditions. 10 μmol of ascorbic acid was mixed either with
10 μmol of FeCl3 (oxidizing agent) or 10 μmol of Cysteine (reducing agent) in reaction tubes that
contain 300mg of silica gel. The model systems were then heated at 100oC, 120oC and 140oC for 0.5, 1,
2, 3 and 6 hours to monitor kinetics of furan formation. Results showed that increasing temperature
resulted in increased formation of furan for all model systems. Ascorbic acid was used up in 30 min.
When the models heated at high temperatures for long time furan concentration started to decrease
after it reached to apparent maximum. Presence of ferric accelerated dehydroascorbic acid and furan
formation, while cysteine was found to have retarding affect both on dehydroascorbic acid degradation
and furan formation. Multiresponse kinetic modeling approach was applied to data in order to
determine the reaction rate constants.
Keywords: Ascorbic acid, furan, multiresponse modeling
References:
Becalski, A., & Seaman, S. (2005) Furan precursors in food: a model study and development of a
simple headspace method for determination of furan. Journal of AOAC International, 88(1), 102-106.
Locas, C.P. &Yaylayan, V.A. (2005) Origin and mechanistic pathways of formation of the parent furan
- A food toxicant, Journal of Agricultural and Food Chemistry, 52(22), 6830-6836.
Mark, J., Pollien, P. & Lindinger, C., et al. (2006) Quantitation of furan and methylfuran formed in
different precursor systems by proton transfer reaction mass spectrometry, Journal of Agricultural and
Food Chemistry, 54(7), 2786-2793.

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127
Nanomaterials in Foods

NANOTECHNOLOGY APPLICATIONS AND ANALYTICAL CHALLENGES

Ruud Peters, Stefan Weigel

RIKILT - Wageningen UR

A number of recent reports and reviews have identified the current and short-term projected
applications of nanoparticles for food and beverages. These include nano-sized or nanoencapsulated
ingredients and additives for food, beverages, and health-food applications as well as the use of
engineered nanoparticles for the improvement of food contact materials with view to mechanical
properties, gas permeability or antimicrobial activity. Although potential beneficial effects of
nanotechnologies are generally well described, their potential (eco)toxicological effects and impacts
have so far received little attention. A prerequisite for toxicological, toxicokinetic, migration and
exposure assessment is the development of analytical tools for the detection and characterisation of
nanoparticles in complex matrices such as food. Given the huge diversity of engineered nanoparticles
for use in the food and feed sector in terms of chemical composition, size, size distribution, surface
activity/modifications etc. and potential interaction with food matrix components (e.g. proteins) this is
a challenging task requiring tailored solutions.
The presentation highlights some current applications of nanoparticles in food and food contact
materials and reviews analytical approaches suitable to address food safety related issues of
nanotechnology. This includes sample preparation aspects, imaging techniques such as electron
microscopy, separation methods (e.g. flow field fractionation, hydrodynamic chromatography) and
detection/characterisation techniques (e.g. light scattering, mass spectrometry). Furthermore, on
overview of results from the European FP7 project NanoLyse will be presented.

129
Nanomaterials in Foods

THE EUROPEAN COMMISSION'S DEFINITION OF NANOMATERIALS AND

IMPLICATIONS FOR THE FOOD SECTOR

Hubert Rauscher(1), Thomas Linsinger(2), Gert Roebben(2)

European Commission Joint Research Centre
(1)
Institute for Health and Consumer Protection, Ispra, Italy; (2) Institute for Reference Materials and
Measurements, Geel, Belgium
E-mail: hubert.rauscher@jrc.ec.europa.eu

In October 2011, the European Commission has adopted a Recommendation on the definition of
nanomaterial (EC Definition) for regulatory purposes addressed to Member States, Union Agencies
and economic operators (2011/696/EU). This definition will have consequences for the food sector as
well, because in the recently published Second Regulatory Review on Nanomaterials the Commission
announced that the definition of nanomaterials will be integrated in EU legislation, where appropriate
(COM(2012) 572, October 2012). For food there are already sector-specific legislative provisions
explicitly addressing nanomaterials, e.g., the Regulation EU 1169/2011 on the Provision of Food
Information to Consumers (FIC), which includes a definition of "engineered nanomaterial" (FIC
Definition) that is different from the more general EC Definition.
Any definition of nanomaterials for regulatory purposes needs to be legally clear and unambiguous,
and enforceable through agreed measurement techniques and procedures. This holds true for the
general EC Definition and for the FIC Definition as well, which is intended for labelling purposes. The
contribution highlights a number of technical and scientific requirements that need to be met for a solid
and smooth implementation of a nanomaterial definition. We will also address the challenges
associated with adapting the FIC Definition in the light of new regulatory developments. Finally, the
contribution offers recommendations on the way forward towards the implementation of a definition of
nanomaterials in current food regulation regarding guidelines, validation studies and the combination
of experimental methods.
Keywords: Nanomaterials definition, implementation, regulatory aspects

130
Nanomaterials in Foods

MECHANICAL PROPERTIES EVALUATION OF METHYLCELLULOSE BASED FILMS

BY ALPHA-TOCOPHEROL NANOCAPSULES ADDITION
Carolina M. Noronha1*, Bruna Jummes1, Cleonice G. da Rosa1, Gabriela Rocha1, Matheus V. de
O. B. Maciel1, Renata C. Lino1, Sabrina Matos de Carvalho1, Pedro Luiz Manique Barreto1
1
UFSC, Universidade Federal de Santa Catarina P.O.B. 476, Florianópolis, 88034-001, Brasil
Tel.: +55 48 37215368, e-mail: carolkco@hotmail.com
In the last decades, active packaging is one of the most innovative developments in the area of food
packaging. The meaning of the active packaging is the extension of the shelf-life of the food and the
maintenance or even improvement of its quality, by its interaction with the food and/or environment.
The exploration of new bio-based packaging materials, such as edible and biodegradable films from
renewable resources, could at least to some extent solve the waste problem. Antioxidants can also be
incorporated into films to control oxidation of food stuffs. Alpha-tocopherol is a lipid-soluble
antioxidant which have been used as a food additive since are well recognized as safe substance for
food products.
Nanotechnology has the potential to influence the packaging sector by delaying oxidation. The addition
of active nanoparticles into polymer matrices could bring the twofold advantage to improve the
performance of food packaging material and to impart it an additional functionality.
The aim of this study was to develop biodegradable films of methylcellulose incorporated with a-
tocopherol nanocapsules, as an antioxidant for active packaging applications. The effect of
nanocapsules addition in the methylcellulose (MC) based films on mechanical properties was analyzed.
Poly E-caprolactone nanocapsule suspension (NCs) containing a-tocopherol (a-TP) were prepared
using the nanoprecipitation method as described by Fessi et al. (1989). Film forming solutions were
prepared dissolving MC (2.25%, w/w) in distilled water and the NCs was incorporated to obtain final
concentrations of 30, 50 and 70% (w/w) in the film-forming solution. The films were prepared by
casting solutions of polymers, until completely drying. The tensile strength (TS), percentage elongation
at break (%E), and elastic modulus (EM), or Young’s modulus, were measured according to the
standard method ASTM D882-95a, using a Stable Micro System TA.XT2
The TS values significantly decrease from 57.82 + 7.17 (film control) to 23.19 + 1.44 MPa when the
percentage of NCs was higher (70% NCs) (p < 0.05). The EM significantly decreased with the addition
of NCs in comparison with the control films (p < 0.05). The control film presented the higher EM
(1193.36 + 158.22) while the 70%NCs film displays a value of 387.29 + 45.52. Significant changes (p
< 0.05) were observed on %E with the NCs incorporation in the MC films by comparing with the
control film. The increase of %E values indicates that the NCs incorporations improve a higher
flexibility on the MC films. The higher value was obtained for 70%NCs film (30.03 + 1.94 %);
however, the %E of 30%NCs film (13.13 + 3.58 %) was less than the MC film control (17.91+1.78 %).
These results suggest that the addition of hydrophobic substances modify their interactions with film-
forming agents. A homogeneous dispersion of hydrophobic NCs into polymeric network of MC could
increase the spacing between macromolecule chains, which would reduce ionic and hydrogen bonding
between the chains, inducing the development of polymeric structural discontinuities in the films.
Moreover, the surfactants contained in the NCs can exert a plasticizer action, increasing the polymer
mobility.
Keywords: Biofilms, Methylcellulose, Active and biodegradable packaging, a-Tocopherol, Nanocapsules.
References:
DAINELLI, D.; GONTARD, N.; SPYROPOULOS, D.; ZONDERVAN-VAN DEN BEUKEND, E.;
TOBBACKE, P. Active and intelligent food packaging: legal aspects and safety concerns. Trends in Food Science &
Technology, v.19, p. 103-112, 2008.
FESSI, H.; PUISIEUX, F.; DEVISSAGUET, J.P.;AMMOURY, N.; BENITA, S. Nanocapsule formation by interfacial
polymer deposition following solvent displacement. International Journal of Pharmaceutics, v.55, p.25–28, 1989.
SOZER, N.; KOKINI, J.L. Review Nanotechnology and its applications in the food sector. Trends in Biotechnology, v. 27, p.
82-89, 2009.

131
Nanomaterials in Foods

CHARACTERISATION OF NANOPARTICLES IN FOOD CONTACT MATERIALS OR

COMPLEX FOOD MATRICES

Erik H. Larsen and Katrin Löschner

National Food Institute, Technical University of Denmark, 19 Mørkhøj Bygade, DK-2860 Søborg,
Denmark; E-mail Ehlar@food.dtu.dk

Nanoparticles (NPs) may exist in food following intentional addition of nano-sized food additives such
as silicium dioxide or non-intentionally following migration of nano-composites or silver NPs from
food contact material (FCM) surfaces.
In contrast to simple matrices such as a liquid used as dispersant for nanoparticles, a complex matrix
like food requires intensive and specialized sample preparation targeted not only to degrade the matrix
(protein, fiber, fat) for liberation of the nanoparticles prior to measurements in liquid suspension.
Equally important is the preservation of the size and size distribution of the nanoparticles in the form
which was present in the food sample.
“Classic” metrics such as qualitative analysis and determination of mass concentration of nanoparticles
however, are not sufficient for appropriate characterization of nanoparticles in food or food extracts. A
separation technique like field flow fractionation (FFF) coupled with UV spectrometry, dynamic or
classic light scattering and ICP-MS provides a valuable analytical platform for acquisition of relevant
information on NP size and size distribution.
The gas-permeability properties of a novel FCM based on biodegradable polylactic acid (PLA) was
enhanced by suspending nano- and micrometer sized montmorillonite clay particles or a synthetic
nanocomposite (double layered hydroxides) in the polymer. Results of migration experiments using
ethanol as food simulant will be presented. The complimentary use of the FFF analytical platform and
electron microscopy proved useful for detection of the nanosized fillers in the FCM migrates.
Silver nanoparticles were separated and detected in chicken meat following careful optimization of an
enzymatic degradation procedure and equally careful optimization of the FFF separation procedure.
The recovery rate of silver NPs added to the meat was around 85%, but the elution behavior of the
AgNPs in the meat extract reflected non-ideal conditions of the FFF-procedure. Possible sources of this
effect will be illustrated and discussed.
Key words: FFF-LS-ICP-MS, nano-clay, nano-double layered hydroxides, nano-silver, nano-silica
References:
(1) Loeschner, K., Navratilova, J., Legros, S., Wagner, S., Grombe, R., Snell, J., von der Kammer,
F. and Larsen, E., Optimization and evaluation of asymmetric flow field flow fractionation of
silver nanoparticles, J. Chrom. A., (2013), 1272, 116-125

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Nanomaterials in Foods

CHARACTERISATION OF TITANIUM DIOXIDE IN FOOD AND FOOD ADDITIVES

R. Peters1, G. v. Bemmel1, H. Helsper1, S. Weigel1, H. Marvin1,

H. Bouwmeester1, A. Rietveld2 and A. Oomen2
1
RIKILT – Institute for Food Safety, Wageningen Research University, Wageningen, The Netherlands
2
RIVM - National Institute for Public Health and the Environment, Bilthoven, The Netherlands

Titanium dioxide is a common food additive and registered in the EU as E171. As a pigment, titanium
dioxide is used to enhance the white colour of certain foods, such as dairy products and candy. It also
lends brightness to toothpaste and some medications. Not much is known on the titanium dioxide
content and the nano-sized fraction therein, in foods and consumer products. In this study the size
distribution of a series of synthetic, food grade titanium dioxide additives (pure E171) is determined
using scanning electron microscopy (SEM), asymmetric flow field-flow fractionation with inductively
coupled plasma mass spectrometry (AF4-ICPMS), and single particle ICPMS (sp-ICPMS).
In this study 7 food-grade TiO2 materials, 24 food products and 3 toothpastes were investigated for
their titanium dioxide content and the size distribution of these titanium dioxide particles. Analyses
with SEM showed that the food-grade TiO2 materials are very much alike and have similar size
distributions with primary particles in the range of 60 to 300 nm. About 10% of the particles in these
materials had sizes below 100 nm. Analyses with AF4-ICPMS and sp-ICPMS gave similar results. Of
the 27 food and personal care samples that were tested, 24 showed detectable amounts of titanium
while 19 products showed amounts of titanium higher than 0.1 mg Ti/g product. The highest
concentration was found in a chewing gum that contained 5.4 mg Ti/g product which translates to 9.0
mg TiO2/g product. In general chewing gum and toothpaste showed the highest TiO 2 concentrations
while bakery products had the lowest concentration. There was a good correlation between the label on
the package (E 171 or TiO2) and the presence of TiO2 in the product, and between the TiO 2 content in
the products as determined with AF4-ICPMS and the total-titanium content of the product. Number-
based size distributions are determined directly from the sp-ICPMS analysis and indirectly (after
transformation from mass- to umber-based) from the AF4-ICPMS analysis. It was found that the
number-based-size distributions determined for TiO2 particles in the food and personal care products
are comparable with those found for the food-grade TiO2 materials with the same method. The number
of particles with sizes below 100 nm in the food and personal care products was about 10%,
comparable with the results found for the TiO 2materials with SEM as well as with AF4-ICPMS and sp-
ICPMS. Since this size distribution is expressed on a particle number basis, it allows us to decide
whether the studied food additives should be labelled as a nanomaterial according to the
recommendation of the definition of a nanomaterial (2011/696/EU).
Keywords:Nanoparticles, titanium dioxide, electron microscopy, field flow fractionation, single
particle ICPMS.

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Food Technology and Quality I

135
Food Technology and Quality I

NEW TRENDS IN CEREAL BASED PRODUCTS: IMPACT OF EMERGING

TECHNOLOGIES

Concha Collar

Food Science Department.

Instituto de Agroquímica y Tecnología de Alimentos. Consejo Superior de Investigaciones Científicas.
IATA-CSIC.
Avda. Catedrático Agustín Escardino 7. 46980 Paterna. SPAIN.

Drivers and major trends currently influencing the bakery and cereals market include health, guilt-free
indulgence, and convenience. Updated and dynamic reports are periodically launched to provide
detailed market insights at global, regional and category level to forecast trends accurately and to
maintain and develop market share. Bakery and cereals manufacturers have been forced to address the
staple and innovative image of their products to meet consumer’s expectations. To achieve this, cereal
scientists and manufacturers have innovated by 1) reformulating to make products more indulgent,
using alternative basic ingredients with an extra nutritional value and/or fortifying products with
functional ingredients to make them healthier, and 2) developing innovative and applying classical and
novel technological processes. This lecture is aimed at highlighting new trends in cereal-based goods
matching consumer’s demands and perception, with special emphasis to novel cereal products made
from grains alternative to wheat and rye. Application of new/emerging technologies for creating new
textures and flavours, improving technological and nutritional features are reviewed, particularly for
non-invasive non-destructive techniques, and some examples are provided.

137
Food Technology and Quality I

EDIBLE FILMS AND COATINGS ON PROCESSED FRUITS AND VEGETABLES

ATTILA E. PAVLATH

American Chemical Society

Edible coatings have been used for centuries, such as waxes on various fruits. The centuries old wax
layers are still applied on whole fruits to prevent loss of moisture in addition to creating a shiny surface
for aesthetic purposes. Why do we need edible films? Most of our food comes directly from nature.
While some of them will be eaten in their original form as we take them from the tree, vine or
ground,in most cases they have to be lightly processed (pared, cored, sliced, diced) to make it suitable
in the households for immediate use. Unfortunately, if this is done in a factory before reaching the
consumer, products start to dehydrate, deteriorate, loose appearance, flavor and nutritional values if no
special protection is provided. Although these steps are relatively unobtrusive, the nature and the rate
of the respiration changes after most light processing, and the product becomes immediately more
perishable. The damage can occur within hours or days, even if this damage is not immediately visible.
In most cases, these processes cause disruption of cell tissues and breakdown of cell membranes,
creating many membrane related problems. To prevent this, after the processing the natural skin must
be replaced with some coating or wrapping, which may be eaten together with the food without further
removal. Edible films provide replacement and/or fortification of natural layers to prevent moisture
losses while selectively allowing the controlled exchange of important gases, such as oxygen, carbon
dioxide and ethylene involved in respiration processes. It also provides surface sterility and prevents
the loss of other important components. Generally, its thickness is <0.3-0.5 mm.
The main components of our everyday foods, i.e., proteins, carbohydrates and fats, can fulfill
requirements for edible films. The general rule is that fats reduce water transmission, polysaccharide
films control oxygen and other gas transmission, and protein films provide mechanical stability. These
materials can be added separately, or mixed provided they do not change flavor. The major deciding
factor is whether the protecting films have the necessary physical chemical properties to maintain the
transmission of the various gases and liquids at the same rate as the natural protection does.
Each of these components has different properties, which are efficient in controlling one type of
transmission while sometimes have detrimental effect on others. For example carbohydrate control
oxygen transmission but fasten the diffusion of water. The lecture will describe their characteristics and
discuss how they can be applied.
Pavlath, A.E. and Orts, W. Edible Films: Why, What and How? In Edible Films and Coatings for Food
Applications, Eds. M.E. Embuscado and K.C. Huber, Springer,USA, N.Y. 2012

138
Food Technology and Quality I

MICROPARTICULATION OF WHEY PROTEINS BY EXTRUSION COOKING

Magdalena Merkl and Ulrich Kulozik

Chair for Food Process Engineering and Dairy Technology, Technische Universität München, 85354
Freising-Weihenstephan, Germany, e-mail: magdalena.merkl@tum.de

Whey proteins can be specifically modified to change their functional properties by controlled
denaturation and aggregation. The aim is to produce aggregated and highly denatured particles with
high creaminess and water binding capacity for the application as a fat replacer or as a functional
ingredient for viscosity modification in many food products. The formation of these particles can be
achieved by mechanical and thermal treatment. To realize this combined heating and shearing process
different options at industrial scale are possible. The microparticulation of whey proteins can be
realized in a scraped surface heat exchanger or in a tubular heat exchanger followed by
homogenization. Another very promising and energy efficient technique is extrusion cooking. Using
extrusion for the thermomechanical modification of proteins is advantageous regarding the possibility
to alter many process parameters in a wide range and to implement higher viscosities and therefore up
to five-fold higher protein concentrations. The process conditions like temperature, shear stress and
material composition determine the particle size distribution and the structure of the protein aggregates
and thereby the functional properties of the microparticles.
The present work investigates the influence of process parameters during extrusion cooking on both
size and structure of the particles. Those process parameters are mainly temperature, screw speed,
screw configuration, feed rate and protein concentration. In this study a co-rotating twin screw extruder
is used to particulate a whey protein concentrate with a protein content of 80%. The aggregate size is
measured by laser diffractometry, degree of denaturation by RP-HPLC and structure is investigated by
optical microscopy and serum binding ability.
Temperature strongly affects the denaturation and aggregation kinetic of whey proteins. The
combination of temperature and heating time determines the degree of protein denaturation. The screw
speed influences shear stress as well as residence time and consequently degree of denaturation and
particle size. However, screw speed can be optimized, so that small particles with a narrow particle size
distribution as well as a high degree of denaturation can be realized. The feed rate has a strong impact
on the heat transfer in the solution and the residence time distribution. Thus, the degree of denaturation
increases with decreasing feed rate. Protein concentration determines the rheological properties of the
solution and significantly influences residence time and shear stress. Thereby aggregate size and
degree of denaturation increase with protein concentration.
Since shear rate and residence time during extrusion cooking depend on the screw speed, screw
configuration and rheological properties of the solution they cannot be investigated separately in
industrial processes. The impact of either shear rate or heating time was investigated by a laboratory-
scaled method with a rotational rheometer. These results are used to optimize the extrusion process and
to improve the understanding of the correlation between the individual process parameters.
Keywords: extrusion cooking, whey protein, microparticulation

139
Food Technology and Quality I

SOLID VINAIGRETTE - A NEWLY DEVELOPED FOOD PRODUCT

Raquel P. F. Guiné1,2*, Ana Barros2, Ana Queirós2, Andreia Pina2, Andreia Vale2, Helena
Ramoa2, Joana Folha2, Raquel Carneiro2
1
CI&DETS, Instituto Politécnico de Viseu, Portugal
2
Dep. Indústrias Alimentares, Escola Superior Agrária de Viseu, Portugal

In the last decades consumer demands in the field of food production has changed considerably.
Consumers more and more believe that foods contribute directly to their health. Today foods are not
intended to only satisfy hunger and to provide necessary nutrients for humans but also to prevent
nutrition-related diseases and improve physical and mental well-being of the consumers. Therefore,
new food products development must be inevitably directed to this new dimension of the concept of
food.
The phenomenon which has received significant publicity and media coverage during the last few
years widely known as molecular gastronomy, and which is sometimes mistakenly seen as a cooking
style, is a scientifically oriented approach towards understanding the basic mechanisms occurring
during cooking.
The objectives of the present work were to create an innovative product in the sector of the olive oil
products, so highly valued in Mediterranean gastronomic cultures and Portugal in particular, by
producing a texturized vinaigrette that, in addition to the benefits of the olive oil, offers a different
dining experience to those who consume it. The main goal was to create an original product that fulfils
the consumers’ needs and expectations.
Vinaigrette is a mixture of oils olive oil, for example) with vinegar, forming an emulsion. Sometimes it
is flavored with herbs, spices, and other ingredients, being used most commonly as a salad dressing,
but it can also be used as a cold sauce or marinade.
After preparing the product, making chemical analysis, texture profile analysis, sensory analysis and
market research, it was found that although the product was very creative, and valued it could still be
improved. Still, the results indicate that this product as it is could be well accepted by the consumers.

140
Food Technology and Quality I

METABOLOMICS: A NOVEL POWERFULL TOOL IN FOOD QUALITY /

AUTHENTICITY ASSESSMENT

Jana Hajslova a), Ondrej Lacina a), Milena Zachariasova a), Jana Pulkrabova a),
Tomas Cajka a,b) and Lukas Vaclavik a,c)
a)
Institute of Chemical Technology, Prague, Czech Republic,
b)
University of California, Davis, USA,
c)
Food and Drug Administration, Washington, USA
jana.hajslova@vscht.cz

A wide range of analytical methods, many of them internationally validated, are in the use to assess
food quality and authenticity. Typically, one or only few related substances are targeted when
respective sample is examined. Recently, innovative approaches have emerged employing a
comprehensive metabolomic fingerprinting / profiling. This representative of ´omics techniques is
centered around the detection of the broadest possible range of small molecules (<1,500 Da) in
complex food matrices using a single or small number of analyses. Various instrumental platforms
have been used for metabolomic measurements, among them, nuclear magnetic resonance (NMR) and
chromatography hyphenated with mass spectrometry (MS) are dominating. Advanced chemometric
strategies based on multivariate data analysis enable samples characterization / classification.
In this presentation, the challenges offered by metabolomics based on recently introduced ambient MS
representing an efficient and fast analytical tool have been addressed. For volatile metabolome
components, the benefits provided by gas chromatography coupled with ultrahigh resolution MS have
been utilized. Examples of several case studies aimed at complex solution of various food quality /
authenticity issues will illustrate our research in this field:
Retrospective control of chicken feed fraud Rapid assessment of fish feeding history (wild vs farmed)
Classification of fish oil-based supplements origin Recognition of fruit / vegetable farming practices
(organic vs conventional) Classification of fruit juices (fresh vs reconstituted) Saffron fraud
The presentation will attempt to join discussions on the challenging role of metabolomics in food
research and its application in routine food laboratories.
J. Hajslova, T. Cajka, L. Vaclavik: Challenging applications offered by direct analysis in real time
(DART) in food-quality and safety analysis. Trends in Analytical Chemistry 30(2011) 204–218

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Food Technology and Quality I

PHYSICAL AND RHEOLOGICAL PROPERTIES OF MILK CHOCOLATE

SUPPLEMENTED WITH INULIN AND ISOMALT*

Nevzat Konar, Ender Sinan Poyrazoglu, Nevzat Artik

Ankara University Food Safety Institute, 06110 Diskapi, Ankara, Turkey

Chocolate is, in essence, cocoa mass and sugar suspended in a cocoa butter matrix. Chocolate
production principally consists of five stages: mixing the ingredients, refining, conching, tempering
and, finally, crystallisation. Conching is normally carried out by agitating chocolate at high
temperatures (>40°C) and is regarded as an essential process for obtaining an adequate texture of
chocolate mass. Variation in conching time and temperature can affect the viscosity, final texture
and flavour of the chocolate. Milk chocolates are the most preferred chocolates among children, as
well as a high percentage of adults. In the present study, the effects of substituting fine sugar with
isomalt in milk chocolate samples that contain inulin (9.0% w/w) and the use of varying conching
temperatures (CT) (50, 55, 60 °C) in the sample-preparation process on their physical (colour,
hardness, water activity) and rheological properties were examined. Molten chocolate is a non-
Newtonian fluid with an apparent yield stress, and it can be described using a number of
mathematical models, such as the Bingham, Herschel-Bulkley and Casson models. Rheological
data were obtained using the Herschel-Bulkley model which showed the best fitting for predicting
rheology. It was determined that all properties included within the scope of the study are affected
by the use of different bulk sweeteners or varying CT (P<0.01). While colour properties, such as
brightness (L*), hue angle (h°), water activity (aw) and rate index properties varied in a narrow
range, it was determined that the yield stress and viscosity properties, which are among the
important quality parameters of chocolate and can have determining effects on sensory properties,
manifest variations within a broad range, depending on the CT and the the isomalt used.

* Whole of the study was published in European Food Research and Technology (vol. 236, pp.
135-143

142
Functional Foods II

143
Functional Foods II

PHENOLIPIDS AS FUNCTIONAL FOOD INGREDIENTS IN HEALTH AND DISEASE

Fereidoon Shahidi

Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, Canada A1B
3X9

Phenolic compounds serve as secondary metabolites in plants and occur in different forms and provide
a variety of protective roles. Once consumed, food phenolics render a variety of health benefits related
to their antioxidant potential as free radical scavengers and via a number of other mechanisms that lead
to disease risk reduction. Meanwhile, lipids belonging to the omega-3 polyunsaturated fatty acids
(PUFA) family are known to lower plasma triacylglycerols and reduce the severity of arrhythmias as
well as rendering other beneficial health effects. Furthermore, phenolipids may occur naturally in some
foods or may be produced via conjugation of selected phenolics with different fatty acids or lipid
components such as phytosterols. Acidolysis of selected edible oils with phenolic acids may also be
produced certain other phenolipids. This presentation provides a cursory account of esters of the
dominant green tea polyphenol, epigallocatechin gallate (EGCG) with docosahexaenoic acid (DHA)
and eicosapentaenoic acid (EPA) as well as esters of para-coumaric acid with marine oils. Esters of
phytosterols with DHA as well as selected phenolics will also be discussed. The efficacy of the
aforementioned phenolipids in health promotion will be presented as well.

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Functional Foods II

DIFFERENCES BETWEEN TOMATO PUREES CONTRASTED FOR THEIR

CAROTENOID DIFFUSIVITY IS MAINLY EXPLAINED BY TRANSFORMATION OF SUB-
CELLULAR-SIZE PARTICLES.

Page D., Labadie C., Renard C.M.G.C.

INRA, Université d’Avignon et des Pays de Vaucluse, UMR408 Sécurité et Qualité des Produits
d'Origine Végétale, F-84000 Avignon

The initial step of the digestive process for lipophilic micronutrients like carotenoids consists in
diffusing from the plant matrix to reach the lipid phase of the emulsion of the bolus. The efficiency of
this initial step influences the rest of thefactors which determine the bioavailability of a nutrient, i.e.
the proportion that leaves the food matrix, crosses the intestinal barrier and reaches blood circulation
(Tyssandier, et al., 2003). For lycopene, the major tomato carotenoid, its bioavailability is known to be
enhanced in cooked products. Investigations about interactions between processing methods and
carotenoid release from fruit matrix led to identify that hot break processed tomatoes (HB: thermally
stabilised before grinding) contained lycopene three times more available for diffusion to oil than
lycopene from cold-break processed tomatoes (CB: grinded and then thermally stabilised) (Page, et al.,
2012). Up to now, difference of carotenoid release from food matrix was attributed to differences of
particle sizes and cell wall integrity in carrots as well as in tomato (Moelants, et al., 2012). Therefore,
we used wet sieving to separate particle sizes of HB and CB tomato purees to verify whether these
hypotheses could explain the contrast of lycopene diffusivity of these two purees. Our main finding
was that no obvious correlation between particle size and diffusivity was observed. The main part of
the overall contrast of the purees was explained by the contrast of their particles inferior to 80µm, i.e.
inferior to fruit-cell’s size. Alcohol precipitation of cell wall material of every sieving fraction
indicated that this contrasted fraction contained almost no cell-wall material. Moreover, differential
centrifugation on sucrose gradient, which basically separate cell content from cell-wall fragment led to
recover pure lycopene-rich-particles contrasted for their diffusivity. Additional heat-treatments of these
small particles (up to 180 min at 95°C) did not led to modifications of their diffusion properties. This
result indicate that the contrast of diffusivity of the small particles is likely due to strong biochemical
interactions between lycopene and other components of the fruit matrix that may occur during the
breaking of compartmentalization of fruit tissues by the process. The temperature at which this
breaking occurs conditions the diffusivity of lycopene-rich-tomato particles.
Keywords: Carotenoids, micronutrients, bioaccessibility, processing, tomato
References
Moelants, K. R. N., Lemmens, L., Vandebroeck, M., Van Buggenhout, S., Van Loey, A. M., &
Hendrickx, M. E. 2012. Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and
Tomato-Derived Suspensions. Journal of Agricultural and Food Chemistry, 60(48), 11995-12003.
Page, D., Van Stratum, E., Degrou, A., & Renard, C. M. G. C. 2012. Kinetics of temperature increase
during tomato processing modulate the bioaccessibility of lycopene. Food Chemistry, 135(4), 2462-
2469.
Tyssandier, V., Reboul, E., Dumas, J. F., Bougteloup-Demange, C., Armand, M., Marcand, J., Sallas,
M., & Borel, P. 2003. Processing of vegetable-borne carotenoids in the human stomach and duodenum.
American Journal of Physiology-Gastrointestinal and Liver Physiology, 284(6), G913-G923.

146
Functional Foods II

ANTIOXIDANT ACTIVITY OF SUGARCANE MOLASSES AGAINST THE 2,2'-AZOBIS(2-

AMIDINOPROPANE) DIHYDROCHLORIDE (AAPH) GENERATED PEROXYL RADICALS

Yonathan Asikin1, Makoto Takahashi2, Takashi Mishima3, Masatoshi Watai3, Masami Mizu4,
Toshikazu Kawai4, Kensaku Takara2, Koji Wada2
1
United Graduate School of Agricultural Science, Kagoshima University, Japan
2
Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus,
Japan
3
Division of Research and Development, Japan Food Research Laboratories, Japan
4
Product Development Division, Mitsui Sugar Co., Ltd., Japan
Email of Y.A.: yonathan.asikin@gmail.com

Rich in phenolic and flavonoid constituents, sugarcane molasses has many food functionalities, such as
antioxidant, anti-bacterial, and tyrosinase inhibitory activities (Takara et al., 2007a, 2007b). To explore
potent antioxidant activity of sugarcane molasses against peroxyl radicals, seven methanolic fractions
of sugarcane molasses (F1–F7) were separated via bioassay-guided fractionation and their abilities to
scavenge 2,2’-azobis(2-amidinopropane) dihydrochloride (AAPH) peroxyl radicals were monitored in
chemical, cellular, and molecular basis. AAPH has been known as one of effective azo-initiators that
may generate peroxyl radicals, leading to initiate lipid peroxidation and DNA damage (Zhao et al.,
2008). Among the isolated fractions, F6 was found to have the highest level of phenolic content (121.8
mg GAE/g fraction) followed by F7 and F5 with 114.6 and 105.3 mg GAE/g, respectively. The
chemical-based antioxidant abilities of sugarcane molasses fractions were evaluated by oxygen radical
absorbance capacity (ORAC) method, resulting ORAC values ranged from 4399 to 6266 μmol TE/g
fraction. The cellular antioxidant activity (CAA) of sugarcane molasses was modeled inhuman skin
fibroblasts (NHDF cells). The exposure of NHDF cells to AAPH peroxyl radicals may represent an
oxidative causing factor in skin damages, which is noticeably essential in food and anti-aging
nutraceutical researches. In the CAA assay, tested samples were found to be nontoxic to NHDF cell
cultures, wherein the cell viability of each analysis was greater than 90%. The EC50 values of CAA
assay for the sugarcane molasses fractions were ranging from 3.7 to 5.9 μg/mL. Afterward, sugarcane
molasses fractions were evaluated for their protective capabilities on oxidative DNA damage induced
by AAPH peroxyl radicals. Of the assay, the electrophoretic pattern of DNA fragments without peroxyl
radicals treatment was compared to those of peroxyl radicals-treated DNA with several levels of
concentration of sugarcane molasses fractions, resulting the minimum protective concentration (DNA-
DPC) of the samples against oxidative DNA damage. As the result, F6 and F7 were found to be able to
protect oxidative DNA damage caused by AAPH peroxyl radicals at DNA-DPC of 100 μg/mL, which
was same as in gallic acid. Additionally, ten phenolic compounds were identified in the fractions,
including known antioxidative compounds schaftoside, isoschaftoside, ferulic acid, p-coumaric acid,
and p-hydroxybenzaldehyde, along with a group of unknown constituents. The results of present study
are important milestones for the development of convincing in vivo model and mechanism of
scavenging activity against free radicals, particularly peroxyl radicals, as well as isolation of new
antioxidative phenolic compounds, and thus may foster the utilization of sugarcane molasses as one of
potential by-products from sugarcane manufacturing industry.

Keywords: sugarcane molasses, AAPH peroxyl radicals, chemical and cellular antioxidant, DNA
damage protection, phenolic constituents.
References:
Takara, K., Otsuka, K., Wada, K., Iwasaki, H., Yamashita, M., 2007a. Biosci. Biotechnol. Biochem.
71, 183–191.
Takara, K., Ushijima, K., Wada, K., Iwasaki, H., Yamashita, M., 2007b. J. Oleo Sci. 56, 611–614.
Zhao, F., Liu, Z-Q., Wu, D., 2008. Chem. Phys. Lipids 151, 77–84.

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Functional Foods II

CHARACTERIZATION AND APPLICATION OF COFFEE PROTEINS IN A MODEL

MULTIFUNCTIONAL FOOD SYSTEM

Mostafa Ali, Mahmoud Khalil, H.-P. Kruse and H. Rawel

Institute of Nutritional Science, University of Potsdam, Arthur-Scheunert-Allee 114-116, 14558

Nuthetal Potsdam, Germany. drabomoaz@yahoo.com

Abstract:The objectives of this study were to characterize the functional properties of coffee proteins
and to use these proteins as a multifunctional ingredient that could be used to design a wide range of
food products and at the same time provide a better accessibility, protection and bioavailability of
bioactive easily oxidized lipophillic compounds (e.g. lutein ester). Proteins were extracted from
different varieties of Coffea arabica and Coffea robusta and characterized by appropriate methods [1].
Monitoring of solubility, surface hydrophobicity, emulsification and antioxidative capacity were
performed to illustrate the differences in techno- and bio-functional properties of the proteins isolated.
The protein characterization performed documents post-translational modifications by indigenous
polyphenols bound to coffee storage protein subunits. In-gel digestion combined with MALDI-TOF-
MS provided tentative allocation of the modification type and site in the protein. An in-silico modeling
of modified coffee proteins illustrates and documents the covalent interactions between such
hydroxycinnamic acid derivatives and coffee storage proteins [1]. The extent of these modifications in
coffee proteins may contribute to coffee flavor quality and at the same time also influences the
functional properties of proteins. Therefore, modification enables an innovative approach for
functionalizing vegetable proteins. Furthermore it was found that coffee proteins are able to protect for
instance lutein ester against UV light. The results enable us to conclude, that the combined effect of
binding of carotenoids to modified proteins and the process of emulsification may enhance the use of
selected carotenoids applications against various e.g. age–related macular degeneration (AMD).
Key words: Coffee proteins, protein-phenol interactions, lutein ester, functional properties, emulsion.

References:
1. Ali, M., et al., Characterization and Modeling of the Interactions between Coffee Storage Proteins
and Phenolic Compounds. J Agric Food Chem, 2012. 60(46): p. 11601-8.

148
Functional Foods II

MODELLING THE FATE OF GLUCOSINOLATES DURING THERMAL TREATMENT IN

DIFFERENT BRASSICACEAE

I. Sarvan, R. Verkerk, M. Dekker

Wageningen University (NL)

Glucosinolates are secondary metabolites rich in Brassicaceae that have been associated with a
reduced cancer risk. The concentrations of these compounds in the vegetables are strongly affected by
processing mechanisms.
During thermal treatment of Brassicaceae such as domestic cooking, steaming, microwaving or
sterilisation different mechanisms effecting the content of glucosinolates can take place: Lysis of plant
cells and compartments, diffusion and leaching of glucosinolates and myrosinase (an endogenous
enzyme able to hydrolyse glucosinolates) into the cooking water, enzymatic hydrolysis of
glucosinolates, inactivation of myrosinase and thermal degradation of glucosinolates. These
mechanisms were described mathematically (Sarvan et al., 2012) and the individual parameter for red
cabbage, white cabbage, broccoli and Brussels sprouts of several glucosinolates were estimated based
on experimental results.
Such a model can be used to simulate the different glucosinolate contents in prepared foods
considering the processing method. The simulations will be a very useful tool for the food research and
industry to make predictions about the nutritional quality of foods. Furthermore can the simulation help
to adapt processing conditions like the vegetable-water ratio or the time-temperature profile to reach a
higher glucosinolate concentration in the processed food.
This work is embedded in the EU project DREAM, to develop realistic physical and mathematical
models for different types of foods such as plant-based foods, meat, dairy and bakery products.

Keywords: glucosinolates, mathematical modelling, food model, Brassicaceae

Sarvan, I.; Verkerk, R.; Dekker, M. 2012. Modelling the fate of glucosinolates during thermal
processing of Brassica vegetables. LWT-Food science and technology 49(2):178-183

149
 Analytical Tools for Quality
Control & Consumer Protection:
Is There a Best Method for
Allergen Analysis?

151
Analytical Tools for Quality Control & Consumer Protection: Is There a Best Method for Allergen Analysis?

FOOD ANALYSIS TO DATE - BEYOND RESULTS

Bert POPPING

Eurofins, Germany

For a food analyst today it is not enough to know his analytical procedure well and obtain some
numbers to send to the customer. The ideal analyst of today is a combination of a scientists who know
his methods, a detective who discovers the tricks of the trade, and a lawyer, who can put the analytical
values in context of regulatory requirements. The presentation will highlight the complexity of food
analysis of today and give some case study examples. It will show the rapid developments of methods
and equipment.

153
Analytical Tools for Quality Control & Consumer Protection: Is There a Best Method for Allergen Analysis?

LC/MS ANALYSIS OF PROTEOLYTIC PEPTIDES IN WHEAT EXTRACTS FOR

DETERMINING THE CONTENT OF THE ALLERGEN AMYLASE/TRYPSIN INHIBITOR
CM3: INFLUENCE OF GROWING AREA AND VARIETY

Barbara Prandi1, Andrea Faccini2, Tullia Tedeschi1, Gianni Galaverna1, Stefano Sforza1
1
Department of Food Science, University of Parma, Italy
2
Interdepartmental Centre for Measurement “G. CASNATI”, University of Parma, Italy

Food allergy to wheat is triggered by several protein classes, such as LTPs, ω5-gliadins and α-
amylase/trypsin inhibitors (Pastorello et al., 2007). The latter proteins, belonging to the prolamin
superfamily, are mostly involved in baker’s asthma (Tatham and Shewry, 2008), a form of
occupational allergy in which the sensitization occurs through the respiratory tract. α-amylase/trypsin
inhibitors were also found to be involved in wheat-related atopic dermatitis. In this work, the allergen
Tri a 30 (the CM3 α-amylase/trypsin inhibitor) was quantified in durum wheat salt soluble extracts
using a peptidomic approach. CM3 protein identification was confirmed by using LTQ-OrbiTrap
analysis on peptides obtained from the enzymatically digested protein separated by gel electrophoresis.
Different extraction methods were tested in order to obtain the best protein recovery: water, 70%
aqueous ethanol, aqueous NaCl and chloroform/methanol solution. Once identified the best extraction
solvent, different enzymatic conditions were performed to achieve a complete protein degradation,
measured as amount of marker peptides released, by monitoring the area of marker peptides throughout
the period of enzymatic cleavage. The cleavage was considered exhaustive once reached the plateau
phase. Marker peptides derived from the protein after enzymatic cleavage of the full wheat extracts
were identified byHPLC/ESI-MS/MS and the amino acidic sequence was determined by the mass
spectra obtained from collision induced dissociation. Two unique marker peptides were identified
(FIALPVPSQPVDPR and IALPVPSQPVDPR). The isotopically labelled peptide
FIA(d3)LPVPSQPVDPR was synthesized by solid phase peptide synthesis using a Fmoc/t-butile
strategy, purified by RP-HPLC-UV (λ=254 nm) and quantified via spectrophotometric method using
an external calibration curve made with phenylalanine. The isotopically labelled standard was used as
internal standard for quantitative determination on an UPLC/ESI-MS system. Wheat samples from
different varieties and cultivation areas were extracted and digested with the developed method and the
quantification of marker peptides allowed to determine the amount of the protein of origin (the allergen
Tri a 30). These results showed a high variability among the samples analyzed, especially for different
cultivation areas, in agreement with the defensive function of α-amylase/trypsin inhibitor in vivo.
These differences are less evident, but however significant, among the varieties tested: this implies also
a role of a genetic predisposition to the expression of the α-amylase/trypsin inhibitor CM3.
These results are of importance first of all from the technological point of view, since the content of
this inhibitor affects the outcome of the wheat-based products. Moreover, given its importance as
common wheat allergen, these results demonstrate that different varieties and agronomical practices
(but mostly the latter) can profoundly affect its content in wheat, with direct consequences for wheat-
allergic subjectsand partially reducing the risks for the sensitized people/professional workers.
Acknowledgements: the AGER Foundation is gratefully acknowledged for its financial support to the
project “From seed to pasta.”
Keywords: baker’s asthma, α-amylase/trypsin inhibitor, durum wheat, wheat allergy
References
Pastorello et al (2007). Wheat IgE mediated food allergy in European patients: α-amylase inhibitors,
lipid transfer proteins and low molecular weight glutenins. Int. Arch. Allergy Imm., 144, 10-22.
Tatham, A. S., & Shewry, P. R. (2008). Allergens in wheat and related cereal. Clin. Exp. Allergy., 38,
1712-1726.

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Analytical Tools for Quality Control & Consumer Protection: Is There a Best Method for Allergen Analysis?

FEATURES OF DIFFERENT MASS ANALYSERS APPLIED TO THE MULTIALLERGEN

SCREENING

Linda Monaci°, Rosa Pilolli°, Michal Godula1, Angelo Visconti°.

° Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via
Amendola 122/O, 70126 Bari, Italy; linda.monaci@ispa.cnr.it
1
Thermo Fisher Scientific, Slunecna 27, 100 00 Prague 10, Czech Republic.

Food allergen research has made giant steps in the last decade thanks to the last generation mass
spectrometers placed on the market. Features provided by the latest technology of mass analyzers have
pushed in the direction of developing multi-target and sensitive MS based methods provided that some
requirements are met for the final protein identification.
As the most common route, the bottom-up approach is preferred in food allergen research. The proteins
extracted from a complex matrix can be further fractionated by employing several purification
strategies and then submitted to proteolytic digestion. The final digest is separated through either gel
electrophoresis or HPLC and subsequently analysed by mass spectrometric techniques.
In this communication potentials and features offered by two mass analysers namely a linear ion trap
and an Orbitrap based mass spectrometer will be presented and compared each other applied to the
food allergen field. Quantitative and confirmative capabilities of both platforms have been assessed
and will be thoroughly discussed along with their strengths and weaknesses for the multiallergen
screening in different food matrices. Finally the common bioinformatic tools used to perform blast
searches through the available databases for a quick allergen identification will be also discussed.
The work has been supported by the PON project art 13 “Strategies for Improvement of Food Safety:
Prevention, Control, Correction” (S.I.Mi.S.A.) funded by the Italian Ministry of University and
Research.
Keywords:multi-allergen screening, mass spectrometry, ion trap MS, high resolution MS.

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Analytical Tools for Quality Control & Consumer Protection: Is There a Best Method for Allergen Analysis?

GOOD PRACTICES IN ALLERGEN MANAGEMENT

Hayriye Kula

Nestle Türkiye Gıda Sanayi

Hayriye.Kula@tr.nestle.com

Food allergens can cause life-threatening symptoms in sensitive individuals.

Food manufacturers are responsible for the control of allergens and for accurate information. This
poster /presentation will refer to some good practices for allergen management.
Some examples will be given in the following areas:
Proactive approach to identify upcoming allergen issues
Good practices for product development
Good practices in production
Good practices for labelling and communication
Keywords: Allergen, good practices
References:
Allergen Management, Marie-Claude ROBERT,PhD, Nestlé Research Center

156
157
Analytical Tools for Quality Control & Consumer Protection: Is There a Best Method for Allergen Analysis?

FROM CONCEPT TO LAUNCH

Pauline Titchener

Neogen Europe Ltd

An overview of the processes involved in developing new diagnostic test kits through the development
process including antibody selection, proof of concept, pilot scale-up, manufacture of transfer lots,
robustness and validation.

157
156
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159
Analytical Methods

RECENT APPLICATIONS OF LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY IN

FOOD RESIDUE ANALYSES

Muammer Kaplan

TUBITAK Marmara Research Center, Food Institute, 41470 Gebze, Kocaeli, Turkey
muammer.kaplan@tubitak.gov.tr

The analysis of residues may be present in trace amounts in foodstuffs is a great challenge. Monitoring
and/or quantification of a large number of residual substances such as agricultural chemicals,
veterinary drugs and growth promoting agents, authorized or forbidden, require analytical systems with
high sensitivity and selectivity. In this respect, liquid chromatography-mass spectrometry (LC-MS)
based techniques widely applied to food analysis is especially well suited for residue analysis and offer
great advantages. This presentation will focus on the recent achievements in LC-MS based applications
in the area of food residue analysis. Attention will be drawn on matrix effects in LC-MS and recent
trends in sample preparation techniques. The potential and drawbacks of the different LC–MS
approaches such as LC-MS-MS, LC-TOF-MS for multi-residue analyses will be highlighted. Also, the
application of different LC-MS based techniques for the detection of non-target residues and their
degradation products in foods will be outlined.
Keywords: Food, Residue analysis, LC-MS analysis, LC-MS/MS, LC-TOF-MS

161
Analytical Methods

GUIDELINES FOR THE CHARACTERIZATION OF DISPERSION STABILITY. IMPACT

OF ISO TR 13097 ON FOOD AND RELATED PRODUCTS

Dietmar Lerche

LUM, Justus-von-Liebig-Str. 3, 12489 Berlin, Germany

Stability with respect to changes in relevant food and beverage specification and “performance” like
sensory quality, as well as functional and nutritional properties is important for producers and for end
users. Despite stability is a frequently used term, it lacks a common (accepted) understanding and
definition. The same applies to methods aiming to characterize or quantify stability. On the other side,
globalization and the demand for more “natural” and competitive prizes of food and beverages
progresses.
The technical report ISO/TR 13097 “Guidelines for characterization of dispersion stability” was
generated by the ISO TC24/SC4 and recently published. It addresses the characterization of liquid
emulsions and suspensions and applies to beverages, liquid and semi-liquid food. It covers new product
design, optimization of existing products, quality control during processing, transportation, storage and
usage of the product. The report is outlines as followed: 1. Scope, 2. Terms and conditions, 3. Basics of
stability, 4. Characterizing the change of the state of a dispersion, 5. Procedures to accelerate the
evaluation of long-term stability, 5. Prediction of shelf life of a dispersion, and in the Annex A
compilation of relevant international and national standards and the bibliography are given.
The talk focusses, on the one hand, on general issues like stability metrics and stability criteria,
characteristic features of the state of dispersions and its alterations, direct methods and correlative
methods for stability characterization including accelerated testing by mechanical, thermal or physico-
chemical procedure, and shelf life assessment by comparative and predictive analysis. General aspects
will be discussed in the context with food and beverage applications, whereupon direct instrumented
methods like STEP-technology and accelerated testing by inclination and analytical centrifugation are
presented in more detail.

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Analytical Methods

THE 10 SECRETS OF MULTIRESIDUAL ANALYSIS

Marco Zanotti

Agilent Technologies

Residue analyis in food has been performed for many years and has evolved significantly to satisfy
regulatory requirements which are more and more stringent. Advancements in separation technologies
and mass spectrometry have provided many tools to make identification and quantitation faster and
more reliable. Due to the large number of substances to be monitored, most analytical methods are not
oriented towards measuring single compounds. Instead, many laboratories use multiclass, multiresidue
methods which can be applied to many matrices to detect simultaneously a wide variety (in the
hundreds) of compounds potentially in the samples.
This is especially beneficial for regulatory labs, because it broaden the scope of their methods,
increasing the chances of detecting also non regulated or misused pesticides, therefore granting safer
food. Contract lab benefit from having a general method since it optimizes their throughput and overall
productivity.
Mutiresidue methods are gaining wider acceptance but the tendency to implement a “one size fits all”
approach inevitably leads to compromises. Gas chromatography and liquid chromatography dominate
the separation market in this field with new approaches like GCxGC, LCxLC, on-line SPE showing
interesting capabilities. Mass spectrometry is now the de-facto standard for detection, nicely combining
identification with quantitation; while triple quadrupole instruments have been polarizing this sector
for many years, recent advances in high resolution, accurate mass platforms may cause a paradigm
shift, completely changing the scenario.
It is true that MS detection has obvious benefits in terms of selectivity and sensitivity but it would be
wrong to position it as a philosopher’s stone to transform every analysis in automatic success.
Traditional factors as sample preparation and more modern ones, such as software workflows for data
processing play a key part in multiresidual analyses.
In this talk, all these aspects will be taken into account and we will present the latest facts and gaps of
multiresidue analyses, tips to get the best results and how to avoid common pitfalls, based on more
than forty years of experience supporting the food industry. Sample preparation, choice of the
separation technique, column technology, detection systems, data processing, traceability and
throughput will all be covered.

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Analytical Methods

QUALITY DETERMINATION OF EMMENTAL CHEESES WITH DIFFERENT BRAND

PRODUCTS BY USING MID-INFRARED AND FLUORESCENCE SPECTROSCOPIES
COMBINED WITH CHEMOMETRIC TOOLS

Romdhane KAROUI

Université d’Artois, Faculté des Sciences Jean Perrin, Equipe Ingénierie de Formulation des Aliments
et Altérations (IFAA), Rue Jean Souvraz, 62300 Lens, France
Email: romdhane.karoui@univ-artois.fr

Public interest in dairy products quality and production has increased in recent decades, probably
related to changes in eating habits, consumer behaviour, and the development and increased
industrialization of the food supplying chains. The demand for high quality and safety in dairy products
production obviously calls for high standards for quality and process control, which in turn requires
appropriate analytical tools to investigate the quality of dairy products. Although the physico-chemical
analyses are promising techniques they are time consuming and use several pollutant reagents. It is
desirable to combine these methods with simpler, cheaper, and more rapid instrumental analyses.
Spectroscopy in the ultraviolet, visible and infrared regions of the electromagnetic spectrum is
becoming a more and more attractive analytical techniques for determining quality parameters in food
with decreasing instrument prices and improved equipment and chemometric tools. The main
advantages of these techniques are rapid sample data acquisition, the potential to determine several
parameters simultaneously, and the capacity to replace expensive and time consuming reference
techniques. Among these techniques, infrared and fluorescence spectroscopies have been used as a tool
to predict the quality and origin of different foods and agricultural products due to their speed of
analysis, minimal sample preparation and low cost (Karoui et al. 2006; Karoui and Blecker, 2011).
Additionally, these techniques are sensitive and provide information on the presence of fluorescent
molecules and chemical compounds present in food products.
The aim of the present study was to determine thepotential of mid infrared, fluorescence and physico-
chemical methods combined with chemometric tools for discriminating Emmental cheeses (n = 20)
produced in different regions of France and belonging to different brand products. The results obtained
from the principal component analysis (PCA) applied, separately, to each data set was not satisfactory.
Therefore, common components and specific weight analysis (CCSWA) was applied to the whole data
sets and the obtained results showed a clear discrimination of cheeses according to their ripening time
and manufacturing process.
From the obtained results, it was concluded that the combination of infrared and fluorescence
techniques allowed a clear identification of Emmental cheeses according to their both manufacturing
process and brand products.

Keywords: Emmental cheese, Mid-infrared, Fluorescence, Chemometric

References
Karoui, R., Mouazen, A.M., Ramon, H., Schoonheydt, R., & Baerdemaeker, J.D. (2006). Feasibility
study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using
attenuated total reflectance MIR and fiber optic diffuse reflectance VIS-NIR spectroscopy. Food
Research International, 39, 588-597.
Karoui, R., & Blecker, C. (2011). Fluorescence and ultraviolet–visible (UV–vis) spectroscopies of
intact food systems—a review. Food and Bioprocess Technology, 4, 364–386.

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Analytical Methods

APPLICATIONS OF MASS SPECTROMETRY-BASED ELECTRONIC NOSE

TECHNOLOGY FOR AROMA ANALYSIS OF FOOD PRODUCTS

Inge Dirinck
1
Laboratory for Flavour Research, Catholic University College Ghent, KU Leuven Association, Gebr.
De Smetstraat 1, BE-9000 Gent, Belgium
2
SENSTECH, Flemish Advice Centre for Sensory Quality of Food Products and Food Contact
Materials, inge.dirinck@senstech.be

The feasibility of mass spectrometry-based electronic nose technology (MS-nose or mass

fingerprinting) for fast aroma analysis of food products was explored.
The hyphenated configuration consisted of a) a fully automated sample preparation autosampler
(MultiPurposeSampler or MPS-2 from Gerstel) for fast aroma isolation using headspace-solid phase
microextraction (HS-SPME); b) a single quadrupole mass spectrometer as a sensing system and c) on-
line pattern recognition algorithms. The sensing system was part of a classical gas chromatograph-mass
spectrometer (GC-MS) instrument (Agilent Technologies) of which the gas column was continuously
held at high temperature (250 °C). Consequently, isolated aroma compounds were sent directly to the
mass spectrometer where a so-called mass fingerprint was generated. Different pattern recognition
algorithms were used for on-line data processing of the mass fingerprints (e.g. principal component
analysis (PCA), hierarchical cluster analysis (HCA) and soft independent modelling of class analogy
(SIMCA)). This highly flexible configuration can be used for both GC-MS and MS-nose applications,
which is especially useful for R&D purposes.
An overview of different MS-nose applications in the field of aroma analysis of food products and
beverages is given. In some cases the technique was validated by showing good accordance with
classifications, obtained by classical gas chromatography-mass spectrometry (GC-MS) profiling and
with sensory data from an expert panel.
Following MS-nose applications will be discussed:
- fast aroma quality control of food ingredients and end-products
- influence of process technology on the aroma quality of food products
- influence of packaging materials and methods on the aroma quality and shelf life of food products
Mass spectrometry-based electronic nose technology was successfully used for fast, objective aroma
quality evaluation and control of process and packaging parameters of different food products and
beverages (spices, chocolate, coffee, soft drinks, cheese, …).
This study was supported by IWT (agency for Innovation by Science and Technology in Flanders).
Keywords: aroma analysis, electronic nose, mass fingerprinting

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Quality Assurance

167
Rapid Methods for Food Safety & Quality Assurance

METHOD VERIFICATION AND INTERNAL QUALITY CONTROL FOR RAPID

METHODS

Franz Ulberth

European Commission, Joint Research Centre, Institute for Reference Materials and Measurements,
2440 Geel, Belgium
e-mail: franz.ulberth@ec.europa.eu

National legislation as well as international agreements refer to documentary standards (product as well
as procedural standards) to enable international trade as well as to support the well being of consumers.
Many of the standardized methods available nowadays have been validated by a collaborative study
organized and evaluated according to internationally agreed protocols. The application of validated
methods by testing laboratories is key to the generation of reliable and comparable test results.
Laboratories accredited to ISO/IEC 17025 need to validate laboratory-developed or non-standard
methods as extensively as is necessary to meet the needs of the given application (clause 5.4.5.2).
Methods that have been performance tested in a collaborative study are highly appreciated by users and
are a prerequisite for formal standardisation by standardisation bodies. Although a standardised method
is regarded as fully validated, a laboratory intending to implement it is required to demonstrate its
ability to apply the method correctly. It has to provide evidence that the method performs, under the
described conditions of use, within the limits of the criteria established in the original method
validation study. While guidance on method validation is abundant in the chemical literature, only little
information on what needs to be done to verify the correctness of implementation of a standardised
testing method in a laboratory is available. In practical terms, the laboratory has to demonstrate that the
method performance characteristics under the actual condition of use of the method (analyst(s),
laboratory infrastructure, equipment, reagents, consumables, test items) are equivalent to those
established during the validation study. Precision and trueness are usually the performance
characteristics of quantitative methods which need to be verified. Verification of other characteristics,
such as selectivity, limit of detection, etc. may be necessary, depending on the intended use of the
method. Usually the established performance characteristics of the validated method will form the
benchmark, although other acceptance criteria can be set depending on the specific objective of the
analysis. If the data produced during the verification exercise meets the acceptance criteria, the
standardised method performs as intended under actual usage conditions; if the criteria are not met,
root cause analysis to identify the source of the deviation and corrective action has to be initiated. In
case that the deviation from the criteria still persists then it can be concluded that the procedure might
not be suitable for use with the item being tested.

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Rapid Methods for Food Safety & Quality Assurance

RAPID TEST METHODS AND THEIR ROLE IN FOOD-SAFETY MANAGEMENT

Anton J. Alldrick

Campden BRI, Chipping Campden, GL55 6LD United Kingdom

a.alldrick@campden.co.uk

Modern food-safety management philosophy is based on the concept of quality assurance - as opposed
to simply relying on end-product testing (quality control). This philosophy has been generically
referred to as HACCP (Hazard Analysis Critical Control Point); a fundamental principle of which is
that it is necessary for a food business to demonstrate that its food safety systems actually deliver the
required level of food safety (HACCP Principle VI1). This principle has three components: validation
(is the system able to manage the risk); verification (does the system continue to manage the risk?) and
review (can the system be further improved?). A key component of achieving Principle VI is to
demonstrate to an appropriate end-point (biological, chemical or physical, depending on the hazard)
that the appropriate level of risk reduction has been achieved. This requires the measurement of a
specific attribute, usually based on laboratory analysis.
In recent years, developments in food-safety have demonstrated the need for food businesses to gather
more evidence within their verification program which demonstrate to a relevant end-point that food-
safety management systems are operating satisfactorily. Examples include confirmation of cleaning
efficiency (microbiological and food-allergens) and determining specification compliance for the
presence of mycotoxins on delivery of bulk commodities. Given the constraints within which food-
businesses operate; it is often the case that, evidence is required speedily (minutes), using low-cost
methodology which is both compatible with a food-business environment and capable of being
generated by non-laboratory personnel. In many cases these needs have been addressed through the use
of rapid test methods, which can provide either qualitative or (semi) quantitative information.
In common with laboratory-based methods there are constraints which have to be recognised in the use
and application of rapid tests. These include the operational parameters of the test method itself (e.g.
limits of detection/ quantification and matrix effects); sampling; operator competence, frequency of
testing and; the ability of the risk manager to correctly assess the significance of the data.
Thus, although not a panacea in themselves; when properly applied, rapid test methods can make a
significant contribution the body of evidence needed to demonstrate the effectiveness of food-safety
management systems.
KEY WORDS: Analysis, HACCP, Verification
REFERENCE
1. Codex Alimentarius Commission (2009) Food Hygiene – Basic Texts (4th Edition) accessed at:
http://www.fao.org/docrep/012/a1552e/a1552e00.htm on 07 February 2013

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Rapid Methods for Food Safety & Quality Assurance

ANALYTICAL CHALLENGES IN FOOD CHEMISTRY PROFICIENCY TESTS

Mark SYKES

FAPAS, The Food and Environment Research Agency, Sand Hutton, York, YO41 1LZ, UK
mark.sykes@fera.gsi.gov.uk

There are two analytical challenges associated with food chemistry proficiency tests (PTs). The first is
ensuring sufficient sample-to-sample homogeneity. The second is the analytical capabilities of the
participating laboratories. This second challenge is particularly important for PTs in which the assigned
value is calculated from the participants’ results.
A high degree of control is available for the homogeneity challenge. The test material first has to be
prepared under known conditions. The actual analysis is carried by personnel of known competence
and experience, to a well-established and validated method. Nevertheless, there exists an often-
overlooked challenge, which is that the homogeneity analysis must be carried out under repeatability
conditions. This entails carrying out the complete set of homogeneity analyses within one analytical
batch on the same day. A typical set of 10 subsamples in duplicate requires 20 analyses, which may be
challenging from either a technical point of view or from consideration of the time taken.
The PT provider, by contrast, has a low degree of control over the participants’ analysis. Some steps
can be taken to mitigate anticipated problems by supplying relevant instructions with the test samples.
The calculation of the assigned value can also be carefully considered to ensure that only technically
valid results are included in the calculation of a consensus assigned value. The PT provider should
have a very clear procedure for this. However, the most common cause of exclusion of a result is
incorrect reporting by the participant. In a PT, this results in an assessment which emphasises the error.
This presentation highlights some of the challenges that have evidently been faced by participants in
food chemistry PTs and how these contrast with the controlled homogeneity testing. Examples are
drawn from FAPAS proficiency tests of food colours, melamine, nitrate, pesticide residues, and
mycotoxins analyses.

Keywords
Proficiency test, analytical challenge, reporting

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Rapid Methods for Food Safety & Quality Assurance

NOVEL OLIGOPEPTIDES BASED E-NOSE FOR FOOD QUALITY CONTROL

D. Compagnone1, M. Del Carlo1, P. Pittia1,D.Pizzoni1 ,M.Mascini1, C. Di Natale2

1
Dept. Food Science, University of Teramo, Teramo, ITALY
2
Dept. Electronic Engineering, University of Rome Tor Vergata, ITALY

The complexity of the aromatic patterns released by foods is mainly dependent on the original volatile
molecules composition and product matrix. Modification of volatile compounds occurring during the
production process should be monitored to ensure the quality of the final product. Electronic noses can
be very useful tool for food and aromas analysis. However they are nor easily adaptable to different
foos production processess. In this work quartz crystal microbalance (QCM) based array of gas sensors
has been modified using a novel approach.
The ease of synthetic routes and high number of potential structural arrangements makes oligopeptides
appealing for the development of biomimetic biosensors. The design of oligopeptides with sensitivity
is maximised towards a specific or a class of compounds can be accomplished using a computational-
combinatorial approach based on computer aided molecular modeling. In this communication we
report on the use of 2 nm diameter gold nanoparticles for the immobilization of different cysteine
containing oligopeptides. The decorated nanoparticles were deposited by casting on Quartz Cristal
Microbalances. The procedure resulted in the development of highly sensitive gas sensors potentially
useful in gas sensor array format. Peptides used were Cys-Gly, Glutathione, γ-Glu-Cys, Cys-Arg-Gln-
Val-Phe,Cys-Ile-His-Asn-Pro, Cys-Ile-Gln-Pro-Val .
The array has been challenged typical aromas of food samples and also with real food samples as olive
oils samples and samples from confectionery industry (chocolate and candies). The gas sensor array
was able to discriminate between different classes of commercial olive oil as extra-virgin, virgin and
“lampante” olive oil. Analysis of candies led to the discrimination, after a principal component
analysis, between different structures (pectin, gelatin or gum Arabic) and the different origin (natural
vs synthetic) of the aroma used for the preparation. Similar data were obtained for chocolate samples.
The data obtained appears very promising for the development of a new generation of electronic noses,
based on peptides as ligands designed for particular purposes depending on the expected composition
of food sample aromas.

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Rapid Methods for Food Safety & Quality Assurance

MONITORING AND QUALITY ASSURANCE IN A GLOBAL CONTEXT

Roland Ernest Poms

ICC - International Association for Cereal Science and Technology, Vienna, Austria, www.icc.or.at,
and MoniQA - International Association for Monitoring and Quality Assurance in the Total Food
Supply Chain, www.moniqa.org

With the demand for good and healthy food, its availability in sufficient quantities and year round,
conveniently packaged and sold in supermarkets, with an acceptably long shelf-life, and appealing taste
and appearance, more and more foods and food products are being traded around the world.
Globalisation and consumer demands require new processing and distribution strategies, which bear
new risks and challenges for the safety of foods and feeds. Climate change and natural disasters add to
the challenges to provide safe and sufficient foods.
Ensuring that these foods are of high quality and safe to eat when they reach the consumer requires
reliable food analysis techniques. Recent food scares such as BSE, Salmonella and E. Coli outbreaks,
Listeria monocytogenes, Acrylamide, Avian influenza, Sudan red, melamine, Ochratoxin, and others
have emphasized the importance of protective legislation and powerful analytical test systems to ensure
safety of foods.
There is always, however, the required aspect of proving that the method works where it is applied,
that it is fit for purpose, gives indeed equivalent results to a reference point and can be used with
confidence in the user’s laboratory. Standardized methods of analysis are highly valued by all
stakeholders involved in food safety and quality, trade and retail. National legislation as well as
international agreements refer to documentary standards (product as well as procedural standards) to
enable international trade as well as to support the well being of consumers.
The aim of the EU funded MoniQA Network of Excellence (Monitoring and Quality Assurance in the
total food supply chain, www.moniqa.org, FOOD-CT-2006-36337, 2007-2012) was to make the food
chain safer by contributing to the development and validation of reliable test methods and by
harmonising safety and quality testing schemes on a global basis. In total MoniQA involved 33 core
partner institutions and some 120 Associates from more than 40 countries on all continents and
integrated the needs of all stakeholders from policy makers and standardisation bodies, consumer
organisations, science and research institutions, and companies, including food manufacturers, method
providers, control laboratories, retailers, etc. MoniQA focused on validation of and performance
criteria/requirements for methods used to analyse foods and food products for safety and quality with
the main focus being on rapid methods and their applicability and reliability in routine testing. Over the
past two years MoniQA conducted some 12 validation studies for the analysis for dioxin, milk and egg
food allergens, food additives, organic eggs, Campylobacter, multi-mycotoxins, rice freshness, and
others. The future goal of MoniQA Association is to support and collaborate with other organisations
to provide tools for reliable food safety and quality analysis.
MoniQA Association has recently been established as an international association in order to continue
the activities and further the aims of the original NoE. MoniQA Association aims at improving global
collaboration in food safety & quality assurance and at facilitating research cooperations. Furthermore
MoniQA offers industry consultancy, serves international organizations, governments, and local
authorities by providing expertise, tools and services to ensure a safer and secure food supply.
MoniQA Association www.moniqa.org is registered as an international, non-profit-distributing
association.

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Mycotoxins II

175
Mycotoxins II

DETERMINATION OF MYCOTOXINS - HOW RELIABLE ARE OUR MEASUREMENTS

AND WHAT CAN WE DO TO IMPROVE?

Joerg Stroka

European Commission, Joint Research Centre, Institute for Reference Materials and Measurements,
Retieseweg 111, 2400 Geel, Belgium, joerg.stroka@ec.europa.eu

Reliable analytical results are the basis for sound scientific conclusions and depend on fit-for-purpose
analytical methods. Since the discovery of aflatoxins in the 1960s analytical techniques have changed
significantly from thin-layer chromatography to high performance liquid-chromatography coupled to
mass spectrometry as well as other modern immunochemical techniques. These techniques allow rapid
determinations with more ease, but the question remains unanswered – as a general conclusion – if
these techniques are the key to more reliable measurements. The European Union Reference
Laboratory for Mycotoxins at the Joint Research Centre of the European Commission developed and
validated several analytical methods for mycotoxins in the past and conducts proficiency tests with
other laboratories [1]. The data from these studies give some insight of what is critical to consider for
the analyst obtaining reliable analytical results. The presentation illustrates this by means of real
examples and how critical factors can be identified.

Keywords: Mycotoxins, Proficiency Test, Method Validation

References:
1.http://irmm.jrc.ec.europa.eu/EURLs/EURL_mycotoxins/interlaboratory_comparisons/Pages/index.as
px

177
Mycotoxins II

EVALUATING PERFORMANCES OF SCREENING IMMUNOASSAY KITS THROUGH IN

HOUSE VALIDATION AND INTERLABORATORY STUDY. THE CASE OF MULTIPLEX
DIPSTICK FOR Fusarium MYCOTOXINS IN CEREALS

Veronica M.T. Lattanzio1, Christoph von Holst2, Angelo Visconti1

1
Institute of Sciences of Food Production, National Research Council of Italy, Via Amendola, 122/O,
70126 Bari, Italy; email: angelo.visconti@ispa.cnr.it
2
European Commission, Joint Research Centre, Retieseweg 111, 2400 Geel, Belgium

Rapid qualitative immunoassays enabling the detection of the presence/absence of a substance of

interest at a target level are available for a variety of food contaminants. These kits are commonly used
for screening purposes to verify compliance with food and feed legislation requirements. Negative
samples are considered as compliant whereas positive samples only need to be re-analyzed with
confirmatory methods, reducing time and costs of the analysis. The reliability of the results provided
by these qualitative methods is therefore of the utmost importance. Prior to their use, these methods
have to pass validation experiments, in order to assess their performance profile. Internationally
accepted guidelines for the validation of qualitative methods do not exist yet, however this issue is a
priority topic within the AOAC or IUPAC context.
An experimental protocol for evaluating performances screening methods through single laboratory
validation has been designed and applied to a multiplex dipstick kit for the determination of major
Fusarium toxins, namely zearalenone, T-2 and HT-2 toxins, deoxynivalenol and fumonisins in wheat
and maize. The test is intended for screening of cereals on the presence/absence of these mycotoxins at
maximum permitted levels established by European legislation or target levels. The response of the
measurement is determined with a reader device. Decision on whether a sample is classified as positive
or negative is taken by comparing the measured response with a cut off value which has been
established based on the results from the method validation.
The in-house validation design consisted of three steps, namely (1) estimating the precision of the
method including "between day" effects and influences from different varieties of the matrices, (2)
establishing robust cut off values for the dipstick response at target mycotoxin levels assuming an
acceptable rate of false negative results of 5 % and (3) assessment of the rate of false positive results of
blank samples and samples containing the target analytes below the legal limits. For the case under
study, the predominance of repeatability compared to other sources of variation (matrix, days) was
considered as an indicator of the ruggedness of the assay.
Following the single-laboratory validation, the test was subjected to final validation by a collaborative
trial involving 13 laboratories recruited from the consortia of both the CONffIDENCE (KBBE-2007-1-
211326) and MYCORED (KBBE-2007-222690) FP7 projects. A training phase was included in the
experimental design enabling the participants to familiarize with the protocol. The total standard
deviation of the response varied from 6 to 24% for the analyte/concentration/matrix combinations
included in the study, indicating the assay ruggedness between different laboratories, and therefore a
method transferability.
Finally, to evaluate the fitness-for-purpose of the test, the performance profile was applied to realistic
distribution of the mycotoxins in target materials obtained from European monitoring programmes.
Keywords: test kit validation, screening immunoassay, qualitative methods, Fusarium mycotoxins,
cereals

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Mycotoxins II

OCCURRENCE OF T-2 AND HT-2 TOXINS IN 24 HOUR DUPLICATE DIETS IN THE

NETHERLANDS

Ad A. Jekel and Hans P. van Egmond

RIKILT Institute of Food Safety, Wageningen University and Research Centre, the Netherlands
E-mail: hans.vanegmond@wur.nl

T-2 and HT-2 toxins are important representatives of the large group of fungal sesquiterpenes,
commonly denoted as trichothecenes. Because of their adverse effects to the health of humans and
animals, T-2 and HT-2 toxins have been subject to formal risk assessment by various organizations,
including the European Food Safety Authority (EFSA). EFSA recently established a full group
Tolerable Daily Intake (TDI) of 100 ng/kg body weight for the sum of T-2 and HT-2 toxins (EFSA,
2011). In order to assess the actual dietary exposure of Dutch consumers to T-2 and HT-2 toxins, a
study was conducted in the Netherlands, in which duplicate portions of 24-hour diets collected in 2011
were investigated for T-2 and HT-2 toxin contents. In this approach, a duplicate is made of literally all
the food and drinks a participant consumes in a 24-hour period. Then the duplicate is collected and
analyzed. The approach of collecting duplicate diets is laborious and complex, whereas it involves
analytical challenges to have methodology available which combines reliability and ruggedness with
extremely low limits of quantification. At the same time the advantages of such a study are that effects
of variations on food preparation and storage at the home level are covered, and drinking water is
included.
In the period 1976-2006 duplicate diets have been collected in the Netherlands at various time
intervals, and these were investigated for a number of food constituents and contaminants, including
selected mycotoxins (Bakker et al, 2009). In 2011 another set of approximately 125 duplicate diets
were collected of the adult segment of the Dutch population, divided over a spring and autumn
collection period. The diets of the respondents in the study were homogenized and processed to
lyophilized powders. Aliquots of every two of the samples were pooled to test portions, that were
analyzed with a method of analysis, based on immuno-affinity chromatography cleanup in combination
with GC-MS/MS determination. The method, specially developed for the purpose, proved to be rugged
and reliable. It had a limit of quantification of 0.01 µg/kg matrix to both T-2 and HT-2 toxins.
Recoveries ranged from 92-114% for T-2 toxin and from 71-106% for HT-2 toxin, determined at levels
of addition ranging from 0.1- 0.3 µg/kg.
In all samples investigated, numerical values for the concentrations of T-2 and HT-2 toxins could be
obtained, which allowed to make estimates of actual dietary exposure of the Dutch consumers to these
mycotoxins. The mean as well as individual intakes of the sum of T-2 and HT-2 toxins of the
respondents were well below the group TDI of 100 ng/kg body weight for T-2 and HT-2 toxins, as
derived by EFSA. From this study it was concluded that no health risks are expected from the current
exposure of adult Dutch consumers to T-2 and HT-2 toxins. However, regular monitoring in the near
future is warranted to visualize possible temporal trends.
Keywords: T-2 toxin, HT-2 toxin, 24-hour diets, GC-MS/MS, human exposure
References:
Bakker, G.J.I., Sizoo, E.A., Jekel, A.A., Pereboom-de Fauw, D.P.K.H., Schothorst, R.C. and van
Egmond, H.P., 2009. Determination of mean daily intakes of aflatoxin B1, aflatoxin M1, ochratoxin A,
trichthecenes and fumonisins in 24-hour diets of children in the Netherlands.
World Mycotoxin Journal 2: 451-459.
EFSA, 2011. European Food Safety Authority. Scientific Opinion on the risks for animal and public
health related to the presence of T-2 and HT-2 toxin in food and feed.
EFSA Journal 9: 2481- 2668.

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Mycotoxins II

EVALUATION OF SAMPLING, SAMPLE PREPARATION, AND ANALYTICAL

VARIANCES WHEN TESTING DRIED FIGS FOR AFLATOXIN

Hayrettin Ozer1, H. Imge Oktay Basegmez1, Thomas B. Whitaker2, Andrew B. Slate2,

Francis G. Giesbrecht3
1
TUBITAK Marmara Research Center, Food Institute, Box 21, 41470 Gebze, Kocaeli, Turkey
2
North Carolina State University, Biological and Agricultural Engineering Department, Box 7625,
Raleigh, NC 27695-7625, USA
3
North Carolina State University, Department of Statistics, Box 8203, Raleigh, NC 27695-8203, USA
hayrettin.ozer@tubitak.gov.tr

Aflatoxin contamination can be a potential problem in dried figs in terms of health and economic
aspects. Because aflatoxin is a serious global problem, studies on prevention, detection and
improvement of analytical test methods continue. Nowadays more than 100 countries have been
established regualtory limits for aflatoxins in increasing number of commodities. In order for the fig
industry to effectively control and manage aflatoxin in their domestic and export markets, it is import
to test dried figs for aflatoxin before delivery to the customer.
Aflatoxin test procedure is a multi stage process and generally consists of three steps; sampling, sample
preparation and analytical steps. Because of the uncertainty associated with each step, the true aflatoxin
concentration of a bulk lot can’t be determined with 100% certainty. As a result, some good lots (lot
concentration below the maximum level) will be rejected (false positive: seller’s risk) and some bad
lots (lot concentration greater than the maximum level) will be accepted (false negative: buyer’s risk).
The sources of error in the aflatoxin test procedure should be determined so that the errors can be
effectively reduced.
In this study the variability associated with the aflatoxin test procedure used to estimate aflatoxin levels
in bulk shipments of dried figs was investigated. Sixteen 10 kg samples were taken from each of
twenty commercial bulk lots of dried figs suspected of aflatoxin contamination. The total variance
associated with testing dried figs was estimated and partitioned into sampling, sample preparation and
analytical variance components. Sampling was the major source of variability, as with other
mycotoxins and commodities.
Keywords: Aflatoxin, dried fig, variance, sampling

180
Mycotoxins II

MYCOTOXINS IN FEEDINGSTUFFS, STRATEGIES FOR ELIMINATION OF EXPOSURE

OF LIVESTOCK

Milena Zachariasova, Zbynek Dzuman, Zdenka Veprikova, Marie Fenclova, Jana Hajslova

Institute of Chemical Technology, Prague, Department of Food Analysis and Nutrition

Mycotoxins are ubiquitous natural contaminants of plants produced by several fungi, particularly by
Aspergillus, Fusarium, Penicillium, Claviceps, and Alternaria species. Over 300 known mycotoxins
have been identified with a potential of hundreds of different metabolites. Regarding animal feed, just
five mycotoxins (aflatoxin B1, deoxynivalenol, zearalenone, fumonisins and ochratoxin A) are covered
by EU legislation in terms of regulation1 or recommendation.,2 Nevertheless, the spectrum of
mycotoxins occurring in feedingstuffs is much broader.During 2009 and 2012, the European Food
Safety Authority (EFSA) gave three calls for data on mycotoxins occurrence to create the scientific
opinion about the mycotoxins´ importance with respect to food and feed safety. Within these calls, type
B trichothecenes (deoxynivalenol, including its derivates, and nivalenol), type A trichothecenes (HT-2
and T-2 toxin, and diacetoxyscirpenol), patulin, alternaria toxins, ergot alkaloids, citrinin,
sterigmatocystin, moniliformin, phomopsins, enniatins, and beauvericin have been included. Based on
these calls, the three-years monitoring study was conducted, and data about occurrence of 56
mycotoxins occurring in various feedingstuffs will be presented. The samples investigated can be
divided into two groups reflecting their chemical base; the first group is created by 187 feedingstuffs
originating as products or by-products of some fermentation process, i.e. silages, clover-grass forages,
malt rootlets and malt spent grains as by-products of malting and brewing processes, and dried
distillers grains with solubles (DDGS) based on maize and wheat as the by-products of bio-ethanol
production. The second group is made up by 177 non-fermented feedingstuffs, i.e. feeding cereals as
wheat, barley, maize, oat, and ray, soya, sugar beet, extracted oilseeds, and complex feeding mixtures.
Within maintaining the animal welfare and high quality foods of animal origin, efforts for elimination
of mycotoxins from the feedingstuffs production chain have to be undertaken. Because mycotoxins
originate predominantly in the field, influence of agrotechnical practices on their levels in cultivated
plants is very important. Beside this, when considering feedingstuffs as the technological by-products,
the influence of key factors affecting their concentrations in malt, beer, and bioethanol should be
emphasized. Last but not least, the knowledge about the fate (bio-transformation) of mycotoxins in the
animal gastrointestinal tract, together with effects of their reductants, mycotoxins binders, is essential.
For the relevant discussion of all of the mentioned facts, a large set of experimental data is available
and will be presented.
For analysis of mycotoxins from samples, simple and high throughput method based on acetonitrile :
water extraction and inorganic salts induced partition (QuEChERS - Quick, Easy, Cheap, Effective,
Rugged and Safe) was used.Separation and detection of target mycotoxins was based on the ultra-high
performance liquid chromatography coupled with sensitive tandem mass spectrometric system QTRAP
5500 (AB Sciex).
Key words:mycotoxins, feedingstuffs, livestock
References: 1Directive 2002/32/EC, Official Journal of the European Communities, L140/10;
2Recommendation 2006/576/EC Journal of the European Communities, L229/7.

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Functional Foods III

183
Functional Foods III

INFLUENCE OF VARIETY AND PROCESSING TECHNOLOGY ON QUALITY FACTORS

OF BLACK CURRANT JUICES

Baoru Yang1, Oskar Laaksonen1, Leenamaija Mäkilä1, Risto Tahvonen2, Heikki Kallio1
1
Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland
2
MTT Agrifood Research, Finland, Piikkiö, Finland
Email for correspondence: baoru.yang@utu.fi

Blackcurrant is a major berry crop in Europe. The total harvest in Europe is more than 700 000
ton/year being thesecondlargest just after strawberry.Juices form a major category of products of
industrially processed blackcurrants. A wide range of health promoting effects has been shown of
berries and juices of blackcurrants in traditional use and in modern research.Composition and sensory
properties are important factors influencing the health effects and consumer acceptance of blackcurrant
juices. The aim of the study was to investigate the variation in composition and sensory properties of
berries among different cultivars as well as influence of processing technologies on these factors. An
enzyme-aided and a non-enzyme pressing processes were applied to produce juices from berries of five
cultivars of black currants (Ribes nigrum). The composition and sensory properties of the juices were
analysed and compared in order to investigate the effects of choice of cultivars and processing
technologies on the quality factors of black currant juices. Clear difference was recognised among the
cultivars in the yield, composition and sensory properties of the juices. The contents of anthocyanins,
flavonol glycosides and hydroxycinnamic acid conjugates were lower in juices of the cultivars
‘Mikael’ and ‘Breed 15’ than in those of the cultivars ‘Mortti’, ‘Ola’ and ‘Mikael’. Compared with the
non-enzymatic pressing, the enzyme-aided pressing resulted in higher yields of juices, higher contents
of phenolic compounds, and lower sugar/acid ratios in the juices. All the juices were characterised by
intensive sourness and puckering astringency regardless of the cultivar and processing technologies.
Enzyme-aided pressing enhanced mouth-drying astringency, bitterness and aftertaste of the juices in
comparison with the non-enzymatic process. Acid content and pH were among the significant
contributors to these two sensory properties of the juices. For the enzyme-aided juices, the intensity of
mouth-drying astringency clearly associated with the contents of flavonol glycosides and
hydroxycinnamic acid conjugates, sweetness with sugar/acid ratio. Corresponding associations were
not found in the non-enzymatically pressed juices, probably because of the higher contents of pectin.
The results of this study suggest that both the choice of cultivar and processing technologies
significantly influence the profiles and contents of phenolic compounds that are significant contributors
to the sensory properties of black currant juices. High content of pectin is likely to mask the correlation
between the content of phenolic compounds and mouth-drying astringency.

Keywords: Blackcurrant juice, Composition, Processing technology, Sensory property, Cultivar

185
Functional Foods III

EFFECT OF HIGH PRESSURE HIGH TEMPERATURE PROCESSING ON CAROTENOID

AND CHLOROPHYLL CONTENT OF VEGETABLES

Sánchez Padial, Celia; Baranda González, Ana Beatriz; Martínez de Marañón Ibabe, Iñigo

AZTI-Tecnalia Food Research Institute, Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609,
48160 Derio, Bizkaia, Spain
csanchez@azti.es

Pigments are related with nutrition, health and organoleptic quality. Among them, carotenoids are
interesting for their provitamin A and antioxidant activities, and chlorophylls are directly related with
colour retention. Since some compounds belonging to the group are thermolabile, traditional thermal
treatments of sterilization or high pasteurization of food products induce their degradation. To avoid that
loss and intend to inactivate thermal resistant microorganisms like microbial spores, High Pressure High
Temperature (HPHT) processing or Pressure Assisted Thermal Processing (PATP) is being developed.
The knowledge of the effects of this novel technology on food safety and quality attributes is still too
limited and there has been little research.
The objective of this study was to evaluate the effects of HPHT on carotenoid and chlorophyll content of
six commonly consumed vegetables: broccoli, spinach, green pepper, red pepper, carrot and tomato. The
impact of three different processing temperatures (20, 70 and 118 ºC) combined with high pressure
processing (625 MPa) during 5 minutes of treatment time was investigated. The preheating step (i.e. the
period of time necessary to reach initial product temperature before HPHT treatment) could affect the
degradation of such components. Therefore, for the HPHT treatments at 70ºC and 118ºC, preheating steps
at 48ºC and 83ºC, respectively, were also studied.
Protocols for extraction and chromatographic HPLC separation with a C30 reversed phase column and
photodiode array-fluorescence detectors were developed and adapted to each vegetable matrix. By means
of these procedures it was possible to identify: lutein, zeaxanthin, β-cryptoxanthin, α-carotene, β -
carotene, lycopene, chlorophyll a, chlorophyll b.
Results showed that most of analysed carotenoids did not show significant degradation after preheating,
HP or HPHT treatments. Lutein, main carotenoid in green vegetables, was de most labile with a maximum
degradation of about 30%. For red vegetables, degradation up to 20% of β-carotene was sometimes
observed. However, not significant change on colour was observed. Regarding chlorophylls, no significant
degradation was found in the HP treatment at 20ºC. At higher temperature processing, chlorophylls
undergo degradation. In the HPHT treatment at 70ºC chlorophyll b was less degraded than chlorophyll a.
Chlorophyll a degradation was about 25% in broccoli and spinach, and 55% in green pepper. No
degradation was observed in broccoli and spinach after the preheating step, but approximately 20% of the
degradation in green pepper was found. In the HPHT treatment at 118ºC more than 80% of both
chlorophylls were degraded in the three green vegetables. In this case, a 50% of the chlorophyll a and 25%
of the chlorophyll b were lost in the preheating step at 83ºC.
As conclusion, the small loss of β-carotene in red vegetables did contribute significantly neither to the
carotenoid content nor to the colour, remaining as a rich source of provitamin A and antioxidants. The
effect of HPHT over the green vegetables is more severe: chlorophylls degrade with high temperatures
affecting the colour quality of the final products. However, HPHT processing at 70ºC provides acceptable
products with optimal colour, inalterable carotenoids and antioxidant components.

Keywords: High Pressure High Temperature processing, HPHT, Pressure Assisted Thermal Processing,
PATP, Carotenoids, Chlorophylls, Vegetables

186
Functional Foods III

THE INFLUENCE OF GENOTYPE AND ENVIRONMENT ON ARABINOXYLANS AND

PHENOLICS OF WHEAT GRAINS

Molook Al-Fadly & Les Copeland

Faculty of Agriculture and Environment, The University of Sydney, NSW 2006, Australia

The consumption of whole grains is associated with reduced risk of many chronic diseases. These
beneficial effects have been attributed to various grain constituents, including arabinoxylans and
antioxidants. Arabinoxylans (AX) are non-starch polysaccharides, which have been characterized as
water extractable (WE-AX) and water unextractable (WU-AX). The water-binding and viscosity-
enhancing properties of AX are important for cereal grain processing and in dietary fiber.
Arabinoxylans are also associated with antioxidant properties because of the presence of phenolic
moieties in their molecular structures. The objectives of this study were to assess the relative
contributions of genotype and environment to variability of AX and total phenols (TP) in grain from
three commercial Australian wheat (Triticum aestivum) varieties. Total AX, WE-AX, WU-AX, TP and
the antioxidant activity (AOA) were assessed in whole meal flour from 64 grain samples of three
Australian hard wheat cultivars that were grown across 13 locations with differing environments in
New South Wales, Australia. The grain samples were obtained from the National Variety Trials
conducted by the Australian Grains Research and Development Corporation. Genotype made a
significant contribution to variability of total AX(p < .001, ɳ2 = .812), WE-AX(p < .001, ɳ2 = .645)
and WU-AX (p < .001, ɳ2 = .812). Environment had a significant effect on variability of WE-AX (p <
.001, ɳ2 = .876), but not on the other parameters.Interactions between genotype and environment were
small for all parameters compared with the contributions to variability due to genotype and location,
and was significant only for TP (p =.001,ɳ2 = .657). The AOA, which was positively correlated with
TP (r (62) = 0.299, p<.05), was highly variable and no consistent patterns of cultivar x location
interaction were identified. In all three cultivars, total rainfall before and after flowering was correlated
positively to WE-AX, while higher average temperature before flowering was found to significantly
increase TP. Solar exposure before flowering was significantly and positively correlated with TP in
two of the cultivars. For the grain samples used in this study genotype accounted for most of the
variability in total AX and WU-AX, whereas environment was the major influence on variability in
WE-AX; genotype x environment interactions contributed significantly to variability of TP.

Key words: Wheat; genotype by growing location; arabinoxylan, total phenolic content; antioxidant
activity.

187
Functional Foods III

EVALUATION OF CURCUMIN CONTENT AND ANTIOXIDANT EFFECT OF TURMERIC

(Curcuma longa) ON 3T3-L1 PREADIPOCYTES AND HUMAN RED BLOOD CELLS
EXPOSED TO OXIDATIVE STRESS
Axelle Septembre-Malaterre1, Sarah Hatia1, Laurent Janci2, Christian Lefebvre d’Hellencourt1,
Marie-Paule Gonthier1
1
Chronic Inflammation and Obesity Research Group, University of La Reunion, France
2
CAHEB Essential Oils Company, La Reunion, France
Introduction: Obesity appears as a metabolic disease with pandemic proportions, against which no
effective pharmacological treatment has yet been found. Numerous studies have reported that obesity
may induce an oxidative stress in adipose tissue, leading to deregulate the expression of inflammatory
cytokines which could be an early instigator of the obesity-associated diabetes and cardiovascular
diseases [1]. Plant polyphenols constitute the most abundant antioxidants provided by the human diet
[2]. Thus, the biological effect of dietary polyphenols that may increase the antioxidant capacity of the
body against obesity-induced oxidative stress is of high interest. Curcumin is the major polyphenol
present in turmeric (Curcuma longa) plant and has been reported to exhibit multitudinous activities
including antioxidant and anti-inflammatory effects [3]. However, there is a lack of data regarding the
biological properties of crude extracts from turmeric which is commonly used as a dietary spice and
coloring agent in foods.
Aim: Our objective was to evaluate for the first time curcumin content of turmeric from an European
origin (Reunion French Island) and sampled under dried or dried and ground forms. Then, we explored
the antioxidant effect of turmeric polyphenol extracts on pre-adipose cells (preadipocytes) and red
blood cells exposed to oxidative stress.
Methods: Polyphenol-rich extracts from turmeric were quantified by HPLC method and analyzed for
their free radical-scavenging capacity by DPPH assay. Then, their ability to modulate 3T3-L1 murine
preadipocyte growth and protection against H 2O2-induced oxidative stress was assessed by MTT
viability and LDH death assays, as well as by DCFH-DA test evaluating intracellular reactive oxygen
species (ROS) production. Finally, their protective effect against AAPH radical-induced lysis of human
red blood cells was determined.
Results: HPLC-UV analysis led to the identification of curcumin and its two derivatives in all turmeric
extracts. Quantitative analysis revealed the abundance of curcumin in dried and ground turmeric which
appeared to be 5-fold richer than dried turmeric, leading to suggest the positive impact of the grinding
process. The evaluation of the impact of turmeric extracts on preadipocyte viability showed an anti-
proliferative dose-dependent effect for high concentrations as observed for curcumin standard.
However, turmeric extracts were able to significantly protect preadipocytes against H 2O2-induced
oxidative stress by decreasing the production of ROS. This protective antioxidant effect was also
confirmed on human red blood cells exposed to oxidative stress. Such an antioxidant activity of
turmeric extracts could be partly mediated through their radical-scavenging capacity.
Conclusion: This study led to demonstrate the abundance of curcumin in turmeric from an european
origin. Turmeric extracts exhibited a strong antioxidant activity on major cells like both preadipocytes
and red blood cells exposed to an oxidative stress such as during obesity. It would be of interest to
determine the molecular targets involved and the potential protective effect of turmeric intake against
obesity-related disorders.
Key words: obesity, oxidative stress, dietary antioxidants, curcumin, turmeric
References
[1] Houstis N., Rosen E.D. and Lander E.S. Reactive oxygen species have a causal role in multiple forms of
insulin resistance. Nature, 2006; 440: 944-948.
[2] Scalbert A. and Williamson G. Dietary intake and bioavailability of polyphenols. J Nutr., 2000;130:2073S-
2085S.
[3] Aggarwal B.B. and Sung B. Pharmacological basis for the role of curcumin in chronic diseases: an age-old
spice with modern targets.Trends Pharmacol. Sci., 2009;30:85-94.

188
Food Analysis

191
Food Analysis

BIOLUMINESCENCE AND ICE NUCLEATION MICROBIAL BIOSENSORS FOR

MONOSACCHARIDE CONTENT ANALYSIS IN ARABINOXYLANS

J. Łukasiak1,2, C.A. Georgiou3, K. Olsen2 and D.G. Georgakopoulos1

Laboratory of General and Agricultural Microbiology, Department of Agricultural Biotechnology,

Agricultural University of Athens, Iera Odos 75, Athens, Greece Correspondence: lukasiak@aua.gr 1
Department of Food Science, University of Copenhagen, Rolighedsvej 30, Copenhagen, Denmark2
Chemistry Laboratory, Agricultural University of Athens, Iera Odos 75, Athens, Greece 3

Microbial biosensors are analytical devices composed of a biological recognition element

(microorganism) integrated to a signal transduction element (i.e. bioluminescence), converting a
biochemical signal into quantifiable response. Due to their molecular properties they can be diversely
designed in order to fulfill the needs of different fields, from food industry to environmental sciences.
One of the possible applications of microbial biosensors concerns arabinoxylans, which are not only
components of dietary fibers and have potential as functional food ingredients, but also are used for
biogas production. The aim of this study is to develop sensor strains capable to evaluate the content of
L-arabinose and D-xylose monosaccharides in arabinoxylans. This analysis can be further used to
quantify individual monosaccharides and to assess arabinoxylan integrity, as well as L-arabinose/D-
xylose ratio.
We developed two pairs of Escherichia coli sensor strains: responding to L-arabinose and D-xylose,
and using different signal transduction elements such as the lux cassette from Photorhabdus
luminescens (bioluminescence) and the inaZ gene of Pseudomonas syringae (ice nucleation). This has
been achieved by fusing inducible promoters of Escherichia coli (pxylA for D-xylose and paraBAD for
L-arabinose) to the above signal transducers. First, growth time, duration of induction, as well as
detection limits of developed sensor strains have been establish ed. Subsequently, both sensors
proved to be specific and to respond quantitatively to the respective inducer at the selected time of
induction. Calibration curves using different concentrations of inducer were prepared, and the
validation of performance of sensor strains has been performed with the use of hydrolyzed
arabinoxylan samples of known L-arabinose and D-xylose content. The comparison of arabinoxylan
analysis with the sensor strains to standard analytical method gave satisfactory results. Moreover, a
general comparison of applied signal transducers was discussed.
In this study we report development, characterization and validation of L-arabinose and D-xylose
microbial biosensors, which can be used as an alternative method in monosaccharide content analysis
of arabinoxylans.
Keywords: microbial biosensor, bioluminescence, ice nucleation, arabinoxylans

193
Food Analysis

CHARACTERIZATION OF STRUCTURE OF GLUTEN-FREE BREADS BY USING X-RAY

MICROTOMOGRAPHY

Ilkem Demirkesen1, Shivangi Kelkar2, Osvaldo H. Campanella2,3, Martin Okos2,

Gulum Sumnu1*, Serpil Sahin1
1
Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey
2
Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall
Drive, West Lafayette, Indiana 47907, USA
3
Whistler Carbohydrate Research Center, Purdue University, West Lafayette, IN 47907
*
Presenting author. e-mail address: ilkem@metu.edu.tr

The influences of different gums or gum blend addition on crumb structure of gluten-free breads were
performed by using X-ray microtomography. As gums; xanthan, guar, methylcellulose (MC) and
hydroxypropyl methylcellulose (HPMC) and xanthan-guar gum blend were used. Porosity, number,
average size, aspect ratio and roundness of pores were used as parameters to describe the internal
structure. X-ray microtomography results indicated that the addition of different gums or gum blends
were found to be effective on crumb porous structure of gluten-free breads. Gluten-free breads
prepared with the addition of MC and no additives had the highest porosity values with the lowest
number of pores. They had non-uniform crumb structure with few numbers of very large pores. There
was a negative correlation between porosity & number of pores (r = -0.97) and a positive correlation
between porosity and average size of pores (r = 0.93). The lowest porosity, the lowest average area of
pores and the highest number of pores were obtained from gluten-free breads prepared with the
addition of xanthan, xanthan-guar and HPMC attributing to their higher number of smaller pores with
finer crumb structure.

194
Food Analysis

EDIBLE SEAWEEDS AS SOURCES OF BIOACTIVE INGREDIENTS FOR FUNCTIONAL

FOODS. SCREENING THROUGH PRESSURIZED LIQUID EXTRACTION AND
QUANTITATIVE 1-H-NMR SPECTROSCOPY

Juan Valverde1*; Maria Hayes1; Anna Soler-Vila2

1
Food Biosciences Department, Teagasc Food Research Centre, Ashtown, D15, Dublin, Ireland
2
Irish Seaweed Research Group, Ryan Institute, Environmental, Marine and Energy Research, National
University of Ireland, Galway, Ireland
juan.valverde@teagasc.ie

Brown, red and green seaweeds are a known resource of different bioactive compounds that may be
beneficial for human health when consumed as a functional food ingredient. Significant levels of minerals,
polysaccharides which, include the industrially important alginates, carraghenans and agars, proteins,
lipids, pigments, phlotannins and small molecules may be found in given seaweed species.
Different analytical techniques exist that can screen the bioactive compound content of seaweeds. These
analytical techniques include an extraction process involving polar/apolar solvents and are usually specific
to the compound of interest.
The present work utilised a pressurized liquid extraction (PLE) method to extract polar metabolites and
combined this with proton nuclear magnetic resonance (1H-NMR) for bioactive compound analysis of the
final seaweed extracts. 1H-NMR was used for quantification of chosen bioactive compounds in the final
seaweed extract. The PLE-1H-NMR method developed was capable of detecting and quantifying seaweed
polysaccharides including α- and β-fucose, amino acids such as GABA, alanine, threonine and glutamic
acid, osmolytes including glycine betaine and DMSP. Certain polyphenols including lanosol were also
detected. Key advantages of this method over other analytical methods include that the extraction and
NMR acquisition steps may be automated and therefore used for high throughput screening of seaweeds
with shorter time duration and solvent use. Secondly NMR permits acquisition of the metabolic fingerprint
of the entire seaweed extracts avoiding the need for specific extraction and analyse methods per
compound. Furthermore, by using an appropriate internal standard identified bioactive compounds. All
these advantages reduce the amount of time required to analyse a complex mixture of metabolites.
Moreover, this method may be combined with in-vitro biological bioassay methods in order to identify
suitable bioactive compounds present in samples. Recent advances in the use of PLE and NMR
spectroscopy in combination with PAF-AH and Renin Inhibitory bioassays are presented and discussed.
Keywords: Macroalgae, bioactive compounds, Pressurized Liquid Extraction, 1H-NMR spectroscopy
References
Fan, T. W. M., Metabolite profiling by one- and two-dimensional NMR analysis of complex mixtures.
Progress in Nuclear Magnetic Resonance Spectroscopy 1996, 28, (2), 161-219.
Robinette, S. L.; Brüschweiler, R.; Schroeder, F. C.; Edison, A. S., NMR in Metabolomics and Natural
Products Research: Two Sides of the Same Coin. Accounts of Chemical Research 2011, 45, (2), 288-297.

195
Food Analysis

THE ORGANIZATION OF PROFICIENCY TESTING FOR WHEAT AND WHEAT FLOUR -

IMPROVING TECHNICAL PERFORMANCE

Dr. Zeliha YILDIRIM1, Turgay ŞANAL2, Aliye PEHLİVAN2, Asuman KAPLAN EVLİCE2 and
Emin DÖNMEZ2
1
SART Danışmanlık Eğitim Müh. İnş.Tar. San ve Tic. Ltd. Şti; zeliha@sart.com.tr
2
Agriculture Food and Livestock, Field Crops Central Research Institute

Proficiency testing (PT) is a process for checking actual laboratory performance and is a requirement
for accreditation to ISO/IEC 17025. Laboratory’s reported result for the analyte is compared to the
“true” value of the analyte by using some of the statistical methods. PT is used to provide objective
evidence of laboratories technical competence.
This paper presents the results of proficiency testing scheme on wheat and wheat flour. Ministry of
Agriculture Food and Livestock, Field Crops Central Research Institute organized this proficiency
testing scheme. Quality parameters of 3 wheat different types of wheat, 2 different 3 wheat flour were
carried out by participation of 15 laboratories. Grinding is one of the important factor of accuracy in
physicochemical analysis in wheat. Therefore wheat flour was prepared to compare grinding effects on
zeleny sedimentation, gluten.
Interpretation of results was done according to algorithm A from ISO 13528. Conclusions regarding
samples preparation and homogeneity control, results and opportunities for improvement are presented.
A laboratory's performance assessment, is expressed in a z-score.
Key Words:Proficiency Testing, Accreditation, Ouality Assurance
References:
ISO/IEC 17025: 2012 General requirements for the competence of testing and calibration laboratories
ISO/IEC 17043: 2010 Conformity assessment – General requirements for proficiency testing
ISO 13528:2005 Statistical methods for use in proficiency testing by interlaboratory comparison
M. Thompson, S.L. Ellison and R. Wood, 2006: The International Harmonised Protocol for the
Proficiency Testing of Analytical Chemistry Laboratories, Pure & Applied Chemistry, 78(1), 145-196.

196
Food Chemistry and Technology

199
Food Chemistry and Technology

MARKERS OF QUALITY OF CAROTENOIDS IN FOOD

Phan-Thi H., Cao-Hoang L., Waché Y.

UMR PAM AgroSup Dijon/University of Burgundy, France and Natencaps

E-mail: Thi-Hanh.Phan@u-bourgogne.fr

Carotenoids in the diet have been shown to present several interesting health properties. They may be
interesting for instance as a provitamin A, as an antioxidant and against several diseases such as
cancers, aged-related macular degeneration (AMD), cardiovascular, etc. These properties resulted in
the use of supplements or foods rich in carotenoids. Although in many cases the results were as
expected, in certain cases, the impact was opposite and two intervention studies resulted in an
increased lung cancer incidence for smokers taking supplemental β-carotene.Many studies were carried
out to understand the negative effect of carotenoid supplements. Several hypotheses were proposed
including (i) the degradation of carotenoids into pro-oxidant products and (ii) the presence of
carotenoids into specific supramolecular structure resulting into a higher sensitivity to degradation or
to the synthesis of active degradation products. It can be added to this that industrial processes might
not extract carotenoids as expected and the quality of the extracted carotenoid mixture might be
different from the raw material composition.
The present study aims at checking the quality of extraction and food production using a simple UV-
Vis spectroscopy to check the state of degradation of carotenoids, their supramolecular structure and
the composition of the main carotenoidsin a mixture.This technique was validated using carotenoid
rich commercial products and carotenoid preparations submitted to various heat treatments. UV-Vis
spectra were compared to DAD-HPLC analyses and TEAC antioxidant tests. In UV-Vis spectra, the
ratios of peaks(%III/II and %AII/AI) were used as well as the shifts in the peak wavelength. Our
results show that the global UV-Vis spectrum (especially the % AII/AI) could give a good estimation
of the extent of cis-isomerization which was related to the antioxidant and stability properties. The
increase in absorption in the blue range was also correlated with the presence of oxygenated products
and with the reactivity of the preparation. The use of %III/II and of shifts of wavelength was also
consistent with the presence of aggregated forms which was highly related with stability: all-trans
forms were more easily aggregated and less degraded than cis-forms. However, the use of this
parameter was not easy to use to determine the supramolecular structure of carotenoids. This problem
could come from the analysis treatment and some spectral interaction occurred also with cis-
isomerization. The carotenoid spectrum is thus a rapid marker to verify the quality of products in the
market and it showed in this study that for most products, the extraction treatments resulted in bad
quality products due to excessive heat treatment (for natural carotene and crude palm oil) or to
selectivity (the ratios of lycopene and carotene were very different between gac oil samples).
Key words: Natural carotenoids, isomerization, antioxidant, supramolecular structure, food quality

201
Food Chemistry and Technology

VALIDATION OF THE SNAPduo ßeta-Tetra ST FOR RAPID SCREENING OF RAW MILK

ON THE PRESENCE OF ß-LACTAMS AND TETRACYCLINES

Wim REYBROECK & Sigrid OOGHE

Flemish Government, Institute for Agricultural and Fisheries Research (ILVO), Technology and Food
Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium

The SNAPduo βeta-Tetra ST (IDEXX Laboratories Inc., Westbrook, ME) is a 7 minute competitive
receptor test performed at ambient temperature for the rapid and simultaneous screening for residues of
β-lactams (penicillins and cefalosporins) and tetracyclines in raw milk. This new test was validated at
ILVO-T&V according to Commission Decision 2002/657/EC and the CRL Guidelines for the
validation of screening methods for residues of veterinary medicines.The following analytical
parameters were checked: test specificity, detection capability, and test robustness (impact of deviation
of the test protocol, impact of the milk composition, and batch differences of reagents). Further the
suitability of the SNAPduo βeta-Tetra ST to screen different milk types (UHT, sterilized, and thawed
milk and reconstituted milk powder) or milk from animal species other than the cow (goat, ewe, and
mare) was also tested.
The SNAPduo βeta-Tetra ST is very specific as an interference was only caused by clavulanic acid, a
β-lactamase inhibitor, on the β-lactam channel. The repeatability of the reader and the test were very
good. All β-lactams and tetracyclines with a Maximum Residue Limit (MRL) in milk were at least in
95% of the replicates detected at their respective MRL except for cefalexin (ccß>7,500 µg kg -1) and the
4-epimer of chlortetracycline (ccß=175 µg kg-1). The detection capability for doxycline, a compound
without a MRL in milk, was 25 µg kg-1.
The test result remained reliable even when performing the SNAPduo βeta-Tetra ST with the timing
changes of different steps in the testing protocol, including delay in activation of SNAPduo device,
delay after dissolving the pellet in the milk and delay of reading. Also, the impact of milk parameters
(somatic cell and total bacterial count, fat and protein content, and pH) was tested as part of the
robustness testing. No interference by these milk parameters was noticed except for milk with a high
number of somatic cells (> 106 ml-1) (both channels), milk with a high protein content (>4 %) (both
channels) and milk of pH 6.0 (ß-lactam channel). No significant differences were noticed in testing
different milk types (raw, UHT, sterilized, or thawed milk and reconstituted milk powder) and other
species animal milk (goats’, mares’, or ewes’ milk). No significant differences in testing capability
were found between two batches of reagents of SNAPduo βeta-Tetra ST.
Out of the data of this validation study it can be concluded that the SNAPduo βeta-Tetra ST is a very
fast, simple, and reliable test for the control of residues of β-lactam and tetracycline antibiotics in
tanker milk at the entrance. The test could also be used at farm level in order to prevent tanker milk
contamination. The test is also giving reliable test results for different milk types and milk of animal
species different from the cow (goat, ewe, mare).
Keywords: residues, antibiotics, rapid testing

202
Food Chemistry and Technology

SOUR CHERRY (Prunus cerasus L.) ANTIOXIDANTS: EVALUATING THE CHANGES

DURING INDUSTRIAL SCALE NECTAR PROCESSING

Gamze Toydemir1,*, Esra Capanoglu1, Dilek Boyacioglu1, Ric de Vos2,4,5,

Robert D. Hall2,3,4,5, Jules Beekwilder2
1
Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul
Technical University, Maslak 34469, Istanbul, Turkey
2
Plant Research International, P.O. Box 619, 6700 AP Wageningen, The Netherlands
3
Netherlands Consortium for Systems Biology, Science Park 904, Amsterdam
4
Netherlands Metabolomics Centre, Einsteinweg 55, Leiden
5
Centre for BioSystems Genomics, P.O. box 98, 6700 AB, Wageningen, The Netherlands
*
toydemirg@itu.edu.tr

Sour cherry (Prunus cerasus L.) is an important fruit in Turkey, which is the world’s leading producer.
It is known to contain substantial quantities of phenolic compounds, specifically anthocyanins. Sour
cherry is processed into different products including juice, jam, etc. and among these products sour
cherry nectar is the most popular one. Industrial processing of sour cherry fruit into nectar involves
several steps that may strongly affect phenolic compounds. In the current study, we investigated the
effect of each individual step of industrial processing chain, starting from fresh sour cherry fruit to the
final nectar. Materials were collected from a Turkish industrial nectar production factory, as five
different batches of processing from fruit to nectar, and for each batch 22 sampling points (including
wastes) in the process were investigated. First, the effect of each processing step on sour cherry
antioxidants was determined by using six different commonly used spectrophotometric methods,
including assays for total phenolics (TP), total flavonoids (TF), total anthocyanins (TA) and total
antioxidant capacities (TAC) measured with three different techniques. The analyses were performed
on methanolic extracts of the samples, and values were compared on dry-weight basis. Secondly,
individual antioxidants in sample extracts were identified and compared using targeted HPLC analysis
with on-line antioxidant detection. The results of spectrophotometric assays showed that the processing
steps from fruit to pressed juice consistently led to an increase (up to 2 to 3-fold) in all assays. This
may be partly due to the repetitions of press cake extraction. Indeed, the extracts recovered from the
repeated mash-press extraction steps displayed a strong over-representation (per dry-weight) in
measured values. On the other hand, processing of concentrated juice into final nectar resulted with a
decrease (around 2 to 4 fold) in all analyses, except for the TP assay. This decrase has been linked to
the sucrose syrup addition at the last steps of processing, to convert the concentrated juice into nectar,
which strongly increased the total dry-weight, which was more than doubled, resulting in a sucrose
content of > 50% in the dry matter of the nectar. When the values obtained for nectar were corrected
for the added sucrose, TP, TF, TA contents were around 131-186%, and TAC results, were around 96-
258% of those in the fruit. On-line HPLC antioxidant detection, based on post-column reaction with
ABTS cation radicals, provided data for the determination of relative contribution of the individual
components, identified with targeted analysis, to the total antioxidant activity. The most abundant
antioxidant peaks were found to be related to the anthocyanin components. The percent contribution of
anthocyanins in fruit and nectar were found to be 53% and 57%, respectively. Cyanidin-3-(2G-
glucosylrutinoside), the main anthocyanin component in sour cherry, was responsible for
approximately 49% and 40% of the total antioxidant peak area in fruit and nectar extracts, respectively.
Our work implies that anthocyanins are the major antioxidants in sour cherry, providing the highest
contribution to the total antioxidant activity, and are highly recovered into nectar during processing.

203
Food Chemistry and Technology

RAPID DETECTION OF FAT ADULTERATION IN BAKERY PRODUCTS

USING BY NEAR INFRARED AND RAMAN SPECTROSCOPIES

Didar Üçüncüoğlu1, Kerem İlaslan2, İsmail Hakkı Boyacı2*, Dilek Sivri Özay2
1
Department of Food Engineering, Faculty of Engineering, Çankırı Karatekin University, 18100-
Çankırı, Turkey didaru@karatekin.edu.tr
2
Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800-
Ankara, Turkey

Adulteration is a serious problem for both producers and consumers in food manufacture industry.
Various adulteration applications are made for economic benefits. The driving force behind food
adulteration is the idea of the revenue will increase, when the producer uses partially or totally low cost
ingredients instead of more expensive ones. Asdulteration is expressed that as a fraud and this problem
be able to resolve by current regulations and legislations with depending on reliable and rapid analytic
quality control examinations.
Within this direction, pastry or bakery products are the most adulterated commodities in terms of fat
source. Remarkably, cakes are the most preferred ones, as well. Fat, sugar, egg and flour are the
essential ingredients of cake formula. Therefore, interesterified or hydrogenated margarines-
shortenings, edible oils or butter is the main fat fraction in the cakes. Butter is a common raw material
for many food products that contains partially saturated animal’s milk fat; whereas shortenings involve
refined and artificially saturated vegetable oils. The vegetable oils are much cheaper than butter
because of the lower cost of raw seed or fruit oils. The butters are illegally mixed with these oils,
respectively.
Raman spectroscopy is very promising tool in analytical chemistry applications. In addition, near
ınfrared (NIR) spectroscopy has been qualitatively applied to classify oil and fat products. These
procedures are successful methods to discriminate fat samples with combining chemometric methods
such as principal component analysis (PCA).
The objective of this study is to detect fat source and probable adulteration in bakery products,
especially in cakes, using Raman and NIR spectroscopies by PCA and is to demonstrate the changes
Raman and NIR spectroscopies’ data in raw fat samples and fats extracted from the cakes.
Within this framework, firstly, twelve commercial butter and seventeen margarine samples were
analyzed and spectroscopic data’s processed PCA. Secondly, eighteen cake samples were produced
according to the American Association of Cereal Chemists (AACC) method. Fat fraction in cakes was
replaced partially or totally with margarine, butter and margarine/butter mixture (1:1) and then was
analyzed by Raman and portable NIR devices. Raman and NIR data’s evaluated with PCA. Besides,
margarine, processed (baked) and raw butter samples were examined by PCA to understand the effects
of heating process, moreover.
Both raw fat samples and extracted fat samples from the cakes were clearly distinguished from each
other by PCA evaluation. Heating or baking processes affected merely the entire composition of the
fats that used in the cake samples. The results show that fat source used in cake production can be
identified by Raman spectroscopy with PCA evaluation. It can be concluded that Raman spectroscopy
is more useful tool than a portable NIR device.
Keywords: Bakery, Adulteration, Raman, NIR, PCA
References:
Yang H, Irudayaraj J, Paradkar MM. Food Chem 2005, 93(1):25-32.
Heussen P.C.M., Janssen H.G., Samwel I.B.M, van Duynhoven J.P.M. Anal Chim Acta 2007, 595(1-
2):176-181.
Silveira FL, Silveira L, Villaverde AB, Pacheco MTT, Pasqualucci CA. Instrum Sci Technol 2010,
38(1):107-123.

204
Food Technology and Quality II

207
Food Technology and Quality II

MODEL STUDIES OF BINDING OF CARBONYL FLAVORS WITH PEA, CANOLA,

WHEAT PROTEINS AND EFFECTS ON PROTEIN THERMAL GELATION

K. Wang, and S.D. Arntfield

Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
Susan.Arntfield@ad.umanitoba.ca

In food systems, proteins can lead to a decrease in flavor intensity. The binding of homologous series
of aldehydes (1-hexanal, 1-heptanal, and 1-octanal) and ketones (2-hexanone, 2-heptanone, and 2-
octanone) to salt extracted pea (PPIs) and canola protein isolates (CPIs, ultrafiltration method) as well
as commercial wheat gluten were studied. The influence of flavor classes, carbon number,
concentrations, heat treatment on the interactions and competitive binding between homological and
heterological classes of flavors were investigated using a thermodynamic GC/MS approach. Flavor
binding ability was found to decrease in the order: CPIs > commercial wheat gluten > PPIs. In terms of
the structure of flavor molecules, aldehyde flavors with longer chain length exhibited higher binding
affinity regardless of protein type. Increasing flavor concentration enhanced the amount of flavor
binding; however, actual binding percentage remained constant. Interestingly, two volatile flavor
byproducts 2-butyl-2-Octenal (C12H22O) and 2-pentyl-2-Nonenal (C14H26O) were detected from the
interactions between CPIs with 1-hexanal (C6H12O) and 1-heptanal (C7H14O) at room temperature,
possibly due to hydrolysis effects from the respective flavor molecules. With increased heating time,
binding of 1-hexanal to CPI significantly increased accompanied by the gradual formation of 2-butyl-
2-Octenal indicating the importance of protein structure in the formation of 2-butyl-2-Octenal from 1-
hexanal. Protein thermal and functional behaviors in the presence of these compounds were analyzed
by differential scanning calorimetry (DSC) and texture analysis, respectively. DSC results (decreased
∆H) inferred potential conformational changes due to partial denaturation of PPIs by these flavors. The
heat-induced PPIs gelation properties were significantly altered as well, possibly because protein-
flavor hydrophobic or covalent interactions interfered with intermolecular cross-linking during protein
gel network formation. DSC results for PPI coincided well with findings in competitive binding study
suggesting that aldehyde flavors possessed higher “unfolding capacity” which in turn reflected their
remarkable binding affinities. This implies that protein structure and surface properties can be critical
in understanding underlying mechanisms of protein-flavor interactions.
Key words: Plant proteins, flavor binding, protein gelation

209
Food Technology and Quality II

ULTRASONIC INVESTIGATION OF BUBBLE DYNAMICS IN WHEAT FLOUR DOUGHS

AND GLUTEN-STARCH BLENDS

Filiz Koksel1, Martin G. Scanlon1, John H. Page2, Anatoliy Strybulevych2

1
Department of Food Science, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada,
umkoksel@cc.umanitoba.ca,
2
Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada

The aerated structure of bread depends on the bubble size distribution (BSD) within the dough at the
end of the mixing stage [1]. A change in the BSD of the dough will in turn affect the BSD in the final
loaf of bread. This makes determination of bubble changes in dough after mixing very important to
food scientists since it forms the basis for predicting the final product quality before bread is
manufactured. However, predicting these changes is extremely challenging since dough is optically
opaque.
Low-intensity ultrasound is very sensitive to the large density and compressibility difference between
the dough matrix and the air contained in the bubbles. Furthermore bubbles hugely attenuate sound
around their resonance frequency, so the presence of bubbles can be readily detected by propagating
ultrasound through the dough [2].
Bubble entrainment capacity was shown to be a function of the water absorption and weight fractions
of gluten and starch [3]. Describing bubble entrainment and bubble evolution quantitatively can be
achieved by studying blends of gluten, starch and water at different proportions by ultrasound. The
objectives of this study were to measure the frequency dependent ultrasonic phase velocity and
attenuation coefficient of wheat flour doughs and gluten-starch (G-S) blends as a function of time right
after mixing. Ultrasonic measurements were performed in reflection and transmission modes. In the
reflection mode, the ultrasonic signal was emitted by a transducer, reflected from the dough surface,
and detected by the same transducer. In the transmission mode, the ultrasonic signal was emitted by a
transducer, traveled through the dough sample, and was detected by a second transducer. A Fourier-
transform technique was used to extract phase velocity and attenuation coefficient from the acquired
signals.
For both wheat flour doughs and G-S blends, the phase velocity and the attenuation coefficient
measured in reflection and transmission modes, showed peaks as a function of frequency. These peaks
are indicative of a low-frequency resonance arising from the bubbles entrained into the dough during
mixing [4]. The shape and the position of these peaks were found to be related to the time after mixing.
For wheat flour doughs, as the time progressed, the shape of the peaks became narrower and the
position of the peaks moved to the lower frequencies, indicative of an increase in the median bubble
radius. This is consistent with changes in the BSD arising from disproportionation. For G-S blends, the
frequency dependence of the phase velocity and attenuation coefficient was affected by the water
absorption and weight fractions of gluten and starch.
Evaluation of ultrasonic properties confirmed that differences in volume fraction and size distribution
of bubbles in the dough can be probed by ultrasound with both reflection and transmission modes. The
reflectance technique made it possible to measure the ultrasonic properties of wheat flour doughs at
frequencies where ultrasound propagation is difficult by transmission; thus, it is a promising technique
for future development of a quantitative ultrasonic method for measuring changes in the air volume
fraction and BSD of aerated materials.
Keywords: ultrasound, starch, gluten, dough, wheat flour
[1] Campbell et al., 1991. Transactions of the IChemE, 69: 67-76
[2] Povey, 1997. Ultrasonic Techniques for Fluid Characterization. Academic Press, USA, p. 141-163
[3] Koksel and Scanlon, 2012. Journal of Cereal Science, 56: 445-450
[4] Leroy, et al., 2008. In: Bubbles in Food 2: Novelty, Health and Luxury, p. 51-60

210
Food Technology and Quality II

ICE BINDING PROTEINS AND THEIR POTENTIAL IN CONTROLLING FREEZING

PROCESSES IN FOOD MATERIALS

Ido Braslavsky

Institute of Biochemistry, Food Science and Nutrition

The Robert H. Smith Faculty of Agriculture, Food and Environment
The Hebrew University of Jerusalem

A number of proteins that interfere with or modify ice crystal growth have evolved in several
organisms living in climates that include low temperatures. These ice binding proteins (IBP), also
known as antifreeze proteins and ice structuring proteins, pose interesting questions regarding the basic
mechanisms of crystal/protein interactions and are also potentially important in a host of health,
geophysical, environmental, and industrial contexts. The interaction of IBPs with ice crystals suggests
that these proteins can be used as a means for controlling ice in food during each stage of production
and processing. IBPs can protect agriculture and aquaculture crops from the cold. Food materials can
be better preserved by freezing, and the quality of foods containing ice, such as ice cream and frozen
desserts, can be improved by controlling ice growth. One type of IBPs was approved as a novel food
additive in 2009 by the European commission.
IBPs can be moderate or hyperactive according to their thermal hysteresis activity, which is defined as
the amount of non-colligative freezing point depression and is measured with nano-liter osmometer.
For example, at a concentration of 0.01% by weight, the moderate IBPs barely change the freezing
point of ice, while the hyperactive at the same concentration can reduce the freezing point by almost
one Celsius degree. Fluorescently labeled IBPs in combination with fluorescence microscopy and
microfluidic devices were used in order to detect the binding planes of different IBPs to ice surfaces
and the kinetics of ice protein interaction (Celik et al, PNAS 2013). These methods allow for
comparison of the interactions of hyperactive and moderately active IBPs with ice crystals and to gain
better understanding of their ice modification activity (Bar-Dolev et al, J. R. Soc. Interface 2012) .
Answering questions regarding the basic operation of the interaction of these special proteins with ice
will assist in the investigation and development of procedures that will allow for better preservation of
food materials. Controlling ice growth with these natural materials will enable for improved chilled
and frozen food preservation by increasing the food materials stability and reduce their freezing
damage.
Supported by NSF, ISF and ERC.
References:
"Microfluidic experiments reveal that antifreeze proteins bound to ice crystals suffice to prevent their
growth", Yeliz Celik, Ran Drori, Natalya Pertaya-Braun, Aysun Altan, Tyler Barton, Maya Bar-Dolev,
Alex Groisman, Peter L. Davies, and Ido Braslavsky, PNAS, 2013,110:1309-1314.
"New Insights into Ice Growth and Melting Modifications by Antifreeze Proteins", Maya Bar-Dolev,
Yeliz Celik, J.S. Wettlaufer, Peter L. Davies, and Ido Braslavsky, (2012) J. Royal Society Interface,
2012, 9:3249-59.

211
Food Technology and Quality II

MOLECULAR FOULING MODEL FOR THE MEMBRANE FILTRATION OF WHEY: A

RECOMBINATION STUDY FROM SINGLE PROTEINS TO COMPLEX PROTEIN
MIXTURES

Tim Steinhauer, Ulrich Kulozik

TU München, Chair for Food Process Engineering

Ultrafiltrations are commonly used for whey concentration. During the filtration membrane fouling
leads to a strong flux decrease due to whey protein deposition on the membrane. Hence, the accessible
concentration is limited to the extent of deposit layer build up. Besides, the molecular fouling
mechanism responsible for this flux decrease is largely unknown but must be a function of
hydrodynamic forces and colloidal particle interactions.
Therefore membrane fouling due to the deposition of single whey protein fractions as well as
combinations of whey proteins was studied during micro- and ultrafiltrations in a dead-end filtration
system at variable environmental conditions. As well, colloidal interactions between whey proteins in
the fouling process are investigated. The proteins zeta-potential is changed by a variation of pH and the
shielding of the surface charge is affected by a wide variation of the ionic strength.
The experimental results for micro- and ultrafiltrations of solutions of the major whey protein β-
Lactoglobulin indicate that a pH increase from pH 2 to 7.5 that the filtrate flux decreased towards the
isoelectric point of the protein. This phenomenon can be related to a reduced repulsion between β-
Lactoglobulin molecules. Permeation increased again, when the repulsion was enhanced at higher pH
values.
Starting from results for the minor whey protein bovine serum albumin, it has to be assumed that in
presence of free thiols and/or intermolecular disulfide linkages apart from non-covalent interactions
also covalent interactions have a strong impact on membrane fouling. Based on our latest findings flux
decrease can be inhibited when the free thiol of β-Lactoglobulin is blocked by N-Ethylmaleimide. This
is due to the elimination of thiol/disulfide reactions. The fouling mechanism of β-Lactoglobulin could
thus be related to a superposition of non-covalent (electrostatic/hydrophilic repulsion) and covalent
thiol-disulfid protein-protein interactions.
For a determination of an overall fouling mechanism for the filtration of whey, suspensions of the main
whey proteins β-Lactoglobulin, α-Lactalbumin and bovine serum albumin were investigated with
regard to their membrane fouling characteristics during ultrafiltrations. The mean specific fouling
resistance was determined at various protein concentration ratios under variation of the colloidal
environment. From these findings it could be concluded that membrane fouling by complex mixtures
of whey proteins are predominantly determined by thiol-disulfide reactions in the basic pH-range (pH
>pI). Towards the acidic pH-range (pH
Further investigations on the filtration of native sweet and acid whey will be presented. The insight
into the overall fouling reaction during whey filtration processes will be correlated to colloidal particle-
deposit interactions based on the xDLVO-theory.
Keywords: filtration, membrane fouling, whey, whey proteins, colloidal interactions

212
Food Technology and Quality II

DETERMINATION OF LIPIDS, CAROTENOIDS, METALS AND METALLOIDS IN

MUSCLE AND CEPHALOTHORAX OF ARISTEUS ANTENNATUS AND
ARISTAEOMORPHA FOLIACEA SHRIMPS

Proestos Charalamposa, Lantzouraki Dimitraa, Vassilia J. Sinanogloub*, Irini F. Stratib,

Panagiotis Zoumpoulakisc and Sofia Miniadis-Meimarogloua
a
Food Chemistry Laboratory. Department of Chemistry. National and Kapodistrian University of
Athens, Panepistimiopolis Zographou 15701, Athens, Greece.
b
Instrumental Food Analysis Laboratory.Department of Food Technology, Technological Educational
Institution of Athens, Ag. Spyridonos 12210 Egaleo, Greece
c
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research
Foundation, Vas. Constantinou Ave., 11636, Athens, Greece
Presenting author e-mail: harpro@chem.uoa.gr

Lipid, fatty acids and carotenoid profile and composition of muscle and cephalothorax from two
species of shrimps, Aristeus antennatusand Aristaeomorpha foliacea, were comparatively studied.
Furthermore, metals and metalloids of the aforementioned shrimps were determined.
Polar lipids (PL) were the predominant lipids in both shrimp muscle, consisted of phosphatidylcholine,
phosphatidylethanolamine, sphingomyelin, phosphatidylinositol and lyso-phosphatidylcholine. Both
muscle neutral lipids mainly consisted of triglycerides.
Neutral lipids (NL) for both shrimps’ cephalothorax were present in higher amounts than polar lipids.
Triglycerides were the major constituents of NL followed by cholesterol. In polar lipids
phosphatidylcholine, phosphatidylethanolamine and sphingomyelin were determined.
Oleic acid was the most abundant fatty acid in muscles’ total lipids followed by palmitic acid, DHA
and EPA. Concerning cephalothorax total lipids, oleic acid predominated followed by palmitic and
palmitoleic acids.The ω-3/ω-6 PUFA ratio for both shrimps was higher in muscle than in
cephalothorax total lipids. Monounsaturated fatty acids (MUFA) predominated in both shrimp
cephalothorax and polyunsaturated (PUFA) in bothshrimpmuscle total lipids.
HPLC-DAD analysis of muscle and cephalothorax carotenoids showed that all-transastaxanthin
predominated in both tissues, followed by all-transcanthaxanthin, all-transzeaxanthin and all-
translutein and astaxanthin esters. Furthermore lesser amounts of α-and β-cryptoxanthin were also
determined in both tissues.
Shrimps’ muscle and cephalothorax examined can be considered as a good source of Mg, Fe, Zn and
Cu. Se, Mn, Ni and Cr were found in lower quantities than the previous elements, while the
concentrations of Cd and Pb were under the maximum residue limits (MRLs) (Commision Regulation
1881/2006).
In conclusion, the lipids present in the examined shrimp muscles are an adequate source of
phosphatidylcholine, ω-3 fatty acids and carotenoids, offering benefits to human health.
Keywords: Shrimps; lipids; fatty acids; carotenoids; metals.
References
Commision Regulation(EC) 1881/2006 Setting maximum levels for certain contaminants in foodstuffs,
Official journal of the European CommunitiesL 364: 5-24. Sinanoglou, V.J., Strati, I.F., Bratakos,
S.M., Proestos, C., Zoumpoulakis, P. and Miniadis-Meimaroglou, S. (2012). On the combined
application of Iatroscan-TLC-FID and GC-FID to identify total, neutral and polar lipids and their fatty
acids extracted from foods. ISRN Chromatography, in press.

213
Food Adulteration / Authenticity

215
Food Adulteration-Authenticity

AUTHENTICITY: AN IMPORTANT CONCEPT IN FOOD QUALITY EVALUATION

Marina Carcea

CRA-Ex INRAN (National Research Institute on Food and Nutrition),

Via Ardeatina 546, 00178 Roma, Italy, carcea@inran.it

A consequence of food markets globalisation is that consumers come into contact with a great variety
of foods and they are becoming more and more concerned about the origin of the food they eat. “Food
authenticity” is a major issue in the European food sector due to an increasing quest among consumers
for safe, high quality, genuine and “authentic” foods. However, if food frauds receive worldwide
significant media coverage, food authenticity doesn’t always receive attention when there is a low risk
to impact human health. Sensitivity to food authenticity among legislators and scientists is, therefore,
somehow limited to “safety” aspects. On the other hand, in Europe food authenticity is perceived as a
more complex and multifaceted topic involving culture and tradition, tourism and development of local
agriculture and industry. It certainly involves “safety” issues and/or other issues like substitution of
high quality ingredients with cheaper ones, commercial treatment, watering, but it is also and, to some
extent, mainly related to “quality” aspects. This nature is confirmed by a recent and widespread quest
among EU consumers for “authentic”, “organic”, and PDO (Protected Denomination of Origin), PGI
(Protected Geographycal Indication) and TSG (Traditional Speciality Guaranteed) food products.
EU authenticity labels and logos increase the market value of certain products by guaranteeing their
added value. They also certify that products possess certain qualities due to their geographical origin
and that only products genuinely originating in that region are allowed in commerce as such, thus
reassuring buyers that they are not buying an imitation product. Specific and relevant EU regulations
and EU databases like BEVABS and DOOR are also a reference point in the knowledge of authenticity
characteristics of a food product. Besides traceability requirements and specific labels and logos,
objective scientific methods are necessary to reassure the consumers about the possibility to detect
differences between different foods.
Within the European Network of Excellence “Monitoring and Quality Assurance in the food supply
chain” (MoniQA) a Working Group (WG) on “Food Authenticity” took into consideration this new
interest among European consumers in species and geographical origin, in organic foods, as well as in
PDO, PGI, TSG products, and inquired about the existence of reliable scientific tools able to ensure
that foods are not only safe but also of high quality and “authentic”, thus helping legislators and control
institutions in confirming the credibility of authentic products in the eyes of consumers by means of
objective evaluations. Several promising analytical tools and methodologies to objectively and reliably
assess food authenticity were identified within the WG and 2 methods, one on rice and one on organic
eggs, were experimented and validated.
Key words: food authenticity, consumers, analytical methods
References:
Carcea M., Brereton P., Hsu R., Kelly S., Marmiroli N.,Melini F., Soukoulis C., Wenping D. 2009
Food authenticity assessment: ensuring compliance with food legislation and traceability requirements,
QAS Quality Assurance and Safety of crops and foods, 1(2), 93-100.
Van Ruth S.M., Koot A., Brower E., Boivin N., Carcea M., Zerva C., Haugen J.E., Hoehl A., Köroglu,
Mafra I., Rom S. 2013 Eggspectation: organic egg authentication method challenged with produce
from ten different countries. QAS Quality Assurance and Safety of crops and foods, 5(1), 7-14.
Hsu R.J.-C. and Lu S. 2013 Validation of the dye colour chart method for pH determination of rice
grains, QAS Quality Assurance and Safety of crops and foods, 5(1), 63-69.

217
Food Adulteration-Authenticity

AUTHENTICATION OF COW GRASS FEEDING AND OUTDOOR ACCESS BY MILK

FATTY ACID PROFILING

Edoardo Capuano, Rita Boerrigter-Eenling, Adriana Sterian, Grishja van der Veer and
Saskia van Ruth

RIKILT, institute of food safety, part of Wageningen UR

Consumers’ demand for foods that are produced under conditions that are environmental friendlier or
that confer specific qualities to the final product from a sensory or nutritional point of view is
increasing. In the dairy sector, husbandry management systems such as grass feeding or outdoor
grazing are known to confer specific organoleptic features and superior nutritional values to dairy
products. In the present study, a total of 113 tank milk samples were collected from 30 farms located in
the Gelderland region in the Netherlands and analysed for their fatty acids content by GC-FID. With
few exceptions, each farm provided 4 milk samples collected (one per month) in April, May and June
2011 and in February 2012. The farms were selected in order to obtain a balanced dataset in terms of
hours spent by the cows indoor/outdoor and in terms of amount of fresh grass in the daily ration.
Classification models based on partial least square discriminant analysis (PLS-DA) of the fatty acid
profile were developed for the verification of fresh grass feeding and outdoor access whereas
regression models based on principal component regression (PCR) and partial least square regression
(PLS) of the fatty acid profile were developed for the prediction of the amount of fresh grass in the
daily ration. The PLS-DA model can be proficiently used for the discrimination between milk from
cows that have been fed fresh grass (group G) and milk from cows that have been not (group NG) at a
level of amount of fresh grass in the daily ration as low as 30% with sensitivity and specificity values
>90%. Discrimination is mainly based on the relative amounts of C18 fatty acids (higher in group G)
and palmitic acid (higher in group NG). The prediction of the amount of fresh grass in the animal diet
is less accurate, partly because of the uncertainty in the amount of fresh grass as estimated by farmers.
The difference in the fatty acid profile between the indoor and the outdoor groups are mostly, if not
exclusively, due to the different amount of fresh grass in the diet. For that reason the authentication of
outdoor grazing is also feasible but less accurate than the authentication of grass feeding because of the
possibility of feeding fresh grass to cows that have been kept indoor year-round. For a more accurate
prediction of outdoor grazing, further information from other biomarkers have therefore to be
integrated to the information contained in the fatty acids profile.

Keywords: Authentication, grass feeding, fatty acids, chemometrics, PLS-DA

218
Food Adulteration-Authenticity

FLAVOUR OF SALMON - FARM SALMON FED FEED ON FISH OIL BASE VERSUS FEED
ON VEGETABLE OIL BASE

Hans Steinhart, Carola Goeldnitz

University of Hamburg, Institute of Food Chemistry, Germany

hans.steinhart@chemie.uni-hamburg.de

1. Introduction: From economical and ecological points of view salmon farms have barely any other
alternative than substituting part of fish oil (FO) in salmon feed for vegetable oil. Due to carry-over
effects a shift of filet fatty acid pattern after feeding salmon with partly substituted FO with rapeseed
oil (RO) compared to salmon fed without RO was shown. The aim of the experiment was to define the
influence of partly replaced FO in feed through RO on volatiles in raw farmed salmon filet. Fatty acids
are well known as important precursors for volatiles due to various breakdown processes during
rearing, harvest and processing of salmon.
2. Methodology: Fo was substituted through RO in salmon diets (diet 1: 100% FO; diet 2: 30% RO,
70% FO; diet 3: 60% RO, 40% FO). The fish have been reared in parallel at Lerang Forsningsstasjon
(Skretting ARC, Stavanger, Norway) and they were harvested at the same age - ready for selling.
Aroma compounds were extracted from homogenised filets by liquid extraction followed by vacuum
distillation. The concentrated aroma extracts were separated by GC and simultaneously detected by MS
and ODP (olfactory detection port). Due to these combined detections the mass spectra and the sensory
impression of a volatile allowed the identification was well as the olfactory evaluation of volatiles.
3. Results an Discussion: Aroma compounds of several chemical structures have been identified. There
was, however, no character impact compound, rather the multiple fishy aroma concept was applicable.
Short chain alcohols, short and middle chain carbon acids, aldehydes nad ketons have been identified
in salmon filets. The amounts of acetic acid, 1-propanol, and 1-phenylethanone increase on increasing
content of RO in the diets. The contents of ethyl acetate, 3-hydroxy-2-butanone and 2-phenyl-2-
propanol are not influenced through the oil composition in the diets. Higher amounts of 2,3-pentadione
are in filets of FO fed salmon (diet 1) decreasing in salmon filets of diet 2 and 3. Increasing
substitution of FO through RO in diets causes also decreasing amounts of other carbonyls in filets.
4. Conclusions: Volatiles of farmed salmon fed FO based diets differ from those of salmon fed RO
based diets. There was an influence on the amounts of carbonyls in the filets. Carbonyls are fatty acid
dgradation products and therefore the fatty acid pattern in the diets influences their amounts in the
filets

Keywords: Salmon, flavour, vegetable oil

219
Food Adulteration-Authenticity

QUANTITATIVE DETECTION OF PORK’S MEAT BY REAL-TIME PCR FOR HALAL

VERIFICATION OF PROCESSED POULTRY MEAT PRODUCTS

Sónia Soares1, Joana S. Amaral1,2, M. Beatriz P.P. Oliveira1, Isabel Mafra1

1
REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Portugal.
2
Polytechnic Institute of Bragança, Portugal. E-mail: jamaral@ipb.pt

Species identification and the need to verify the labelling statements are currently considered of major
importance owing to the increased awareness of consumers regarding the composition of foods. In
particular, processed meat products are susceptible targets for frauds such as the substitution of higher
value species by cheaper meats species, the presence of undeclared species and the use of lower
amounts of meat than the quantities declared on the product’s label. These practices represent
economical frauds, but can also bring ethical, religious and even health repercussions. Incorrect
labelling and the undeclared addition of pork meat in foods with Halal designation represent a major
problem for the practice Muslim that forbids the consumption of pork derived foods. For this reason,
the fraudulent pork addition is considered as the main authenticity issue this particular group of
consumers [1].
The increasing demand for transparency in the meat industry and the enforcement of proper labelling
has promoted the development of suitable analytical methodologies for meat species identification. For
this purpose, several DNA or protein-based methods have been suggested during the last decade.
Protein-based techniques present some advantages when applied to raw meat samples, but results can
be limited in highly processed products due to protein denaturation. The superior stability of DNA
molecules to withstand heat and pressure processing, and their ubiquity in cells have elected them as
the analyte of choice for species identification in processed foods [2].
In this work, a real-time PCR technique was used for pork meat detection in processed poultry meat
products. The proposed technique uses the fluorescent DNA intercalating dye SYBR Green, thus
presenting the advantage of being a more flexible and less expensive method without the need for
individual probe design. The method was validated using blind binary mixtures and subsequently
applied to pork meat quantification in commercial poultry meat products (Frankfurters, barbecue
sausages, hamburgers and nuggets). The real-time PCR approach was based on the specific
amplification of the 18S rRNA mitochondrial gene for pork species (149 bp fragment) and targeting a
eukaryotic DNA fragment (140 bp) as a reference gene for normalisation. The specificity was verified
by melting curve analysis. Calibration curves were obtained with cycle threshold (Ct) values by using
the DDCt method. The detection and quantification of pork meat was achieved in the range of 0.1% to
25%, with a high correlation coefficient and PCR efficiency. Regarding commercial samples, pork
DNA was detected in eight samples out of ten that did not declare pork derived ingredients.
Nevertheless, only trace amounts (<0.1%) were detected, suggesting the possible occurrence of cross-
contamination during industrial production instead of fraudulent malpractices.
Keywords: authenticity; polymerase chain reaction; Halal; pork meat
Acknowledgments: This work has been supported by FCT (grant no. PEst-C/EQB/LA0006/2011) S.
Soares is grateful to FCT PhD grant (SFRH/BD/75091/2010) financed by POPH-QREN (subsidised by
FSE and MCTES).
[1] Nakyinsige et al., Meat Science 91 (2012) 207–214
[2] Soares et al., Meat Science in press (DOI:10.1016/j.meatsci.2012.12.012)

220
Food Adulteration-Authenticity

CHEMOMETRIC CHARACTERIZATION OF OLIVE OILS FOR DETERMINATION OF

AUTHENTICITY

Huri ILYASOGLU1 Beraat OZCELIK 2

1
Gumushane University, Department of Nutrition and Dietetics, Gumushane, TURKEY
2
Istanbul Technical University, Department of Food Engineering, Istanbul, TURKEY

Olive oil, the most characteristic component of the Mediterranean diet, is a fatty juice obtained from
the fruits of the olive tree (Olea europaea sativa Hoffm et Link). Its consumption has been currently
increased because of its nutritional and health-promoting effects, which have been attributed to its high
content of monounsaturated fatty acids and antioxidants. The authentication of olive oil has become
more important since olive oil is often illegally adulterated with less expensive vegetable oils. The
chemical characterization of olive oil is crucial to accomplish authentication studies concerning
geographical indication and cultivar characterization. The chemical characterization of olive oil
depends on olive variety, geographical, agronomic, climatic and technological factors. The European
Union promulgated a regulation (EC No 510/2006) on the protection of geographical indication and
designations of origin for agricultural products. PDO (Protected Designation of Origin) comprises the
characterization of foods based on cultivar and geographical origin since it has been used as an
indicator of authenticity and quality. Although current methodologies adopted in the official methods
provide the quality control of olive oil, they are not competent to determine the authenticity of olive
oil. Therefore, many studies have been performed to characterize olive oils based on cultivar, and
geographical origin. The chemical characteristics such as fatty acids, triacyglycerols, sterols, volatiles
and phenolic compounds have been determined to classify olive oils in accordance with the cultivar,
and geographical origin. The results of chemical characteristics cannot be directly related to the origin
of the olive oil samples. Chemometric methods enable to cope with classification problems involving
the authentication of foodstuffs. Chemometric methods are the use of mathematical and statistical
methods for handling, interpreting, and predicting data. Principle component analysis (PCA), linear
discriminant analysis (LDA), hierarchical cluster analysis (HCA), and soft independent modeling of
class analogy (SIMCA), chemometric methods, are widely used for characterization of olive oils.
Cultivar and geographical characterization of olive oils utilizing chemometric methods have been
carried out by the main olive oil producer countries.
Keywords: authentication, chemometric characterization, cultivar characterization, geographical
indication

221
Food Safety II

223
Food Safety

FOOD CONTACT MATERIALS A LONG TERM RISK FOR FOOD SAFETY?

Dr. Thomas Gude

Swiss Quality Testing Services (SQTS)

Grünaustrasse 23 8953 Dietikon
Switzerland

Food Contact Materials, especially plastics, are widely used. Their impact on food safety might be
actually underestimated. Many food contact materials are not well toxicological characterized. In terms
they migrate into food, they may cause some long term problems for the food safety. Their legal
compliance to EU legislation is mostly demonstrated by chemical migration studies. The basic rules to
take into account are the Regulation 1935/2004 and especially for plastic the recently published
Regulation 10/2011. Beside that the requirements of the GMP Regulation (EC) No. 2023/2006 have to
be considered in detail. To perform such studies basic information is needed on intended food contact
(time/temperature) as well as the kind of food. This specification might be sometimes difficult to get
from the client. Additionally, a list of ingredients, which have to be controlled, is mandatory. Without
detailed information migration studies are hardly to perform. After testing a Declaration of Compliance
(DoC) for the product of interest should be provided. Not only information on intentionally added
substances (IAS), but also information on NIAS (not intentionally added substances) is needed.
Especially the influence of NIAS on food safety is not yet investigated in sufficiently. The details of
information needed to give in a DoC (demonstrating the safety for food contact) maybe different
between the legislators and industry, mainly food industry and the related standards like IFS, BRC,
ISO22000. The present talk will highlight the background for food contact material testing as well as
the techniques used. Finally the food safety aspect will also be highlighted.

225
Food Safety

ADVANCED LC-MS/MS TOOLS TO SCREEN FOR KNOWN AND UNKNOWN CHEMICAL

RESIDUES AND CONTAMINANTS IN FOOD SAMPLES

André Schreiber, Lauryn Bailey Volker Kruft

AB SCIEX

Liquid Chromatography coupled to tandem Mass Spectrometry (LC-MS/MS) is a powerful analytical

tool for the analysis of polar, semi-volatile, and thermally labile compounds of a wide molecular
weight range, such as pesticides, veterinary drugs, mycotoxins and other food residues. Mass analyzers
based on triple quadrupole technology operated in Multiple Reaction Monitoring (MRM) mode deliver
highly selective and sensitive quantitative results and are therefore well established for multi-target
screening of food contaminants. Compound identification is typically performed by monitoring of two
MRM transitions and calculating the area ratio of quantifier and qualifier ion. The potential risk of
false positive and negative results can be further minimized by MS/MS library searching using a
QTRAP® hybrid LC/MS/MS system. MS/MS spectra contain the complete molecular fingerprint of a
molecule and thus providing an added degree of confidence for compound identification.
However, the use of triple quadrupole based mass analyzers is limited to targeted screening and
quantitation. But there is an increasing demand for retrospective and non-targeted data analysis. AB
SCIEX TripleTOF® LC/MS/MS systems are capable of performing targeted and non-targeted
screening in a single LC-MS/MS run. Highly sensitive MS spectra were measured with unmatched
speed, high resolution and mass accuracy allowing accurate and reproducible quantitation of targeted
compounds at lowest concentration levels. High resolution and accurate mass MS/MS spectra were
used to additionally confirm the identity based on mass spectral library searching. The acquired full
scan MS and MS/MS data can further be used to retrospectively mine data for non-targeted
compounds.
Here we present and compare the application of different LC-MS/MS techniques for targeted and non-
targeted screening for chemical residues and contaminants.

226
Food Safety

DIOXINS AND PCBS IN IMPORTED FISH SAMPLES IN TURKEY

Gül Çelik Çakıroğulları1, Yunus Uçar1, Burcu Olanca1, Dursun Kırışık1, Devrim Kılıç1
1
Ministry of Food, Agriculture and Livestock, National Food Reference Laboratory, Dioxin
Department, 06170, Ankara, Turkey, email: gcakirogullari@yahoo.com

Polychlorinated dibenzo-p-dioxins (PCDD), dibenzofurans (PCDF), and polychlorinated biphenyls

(PCBs) which are liphophilic, persistent, ubiquitous, bioaccumulative group of polyhalogenated
compounds are among the most toxic chemicals for human and environmental health. The International
Agency for Research on Cancer (IARC) classified 2,3,7,8-TCDD, the most toxic of the dibenzo-p-
dioxins, as a Group 1 carcinogen, meaning a “known human carcinogen”.PCDDs-PCDFs are formed
as by-products of different processes, in which combustion has major importance. The main difference
between PCBs and PCDDs-PCDFs is that the former is a commercial product which had been
manufactured for industrial use.
PCDDs, PCDFs and PCBs are known to exist in aquatic systems and to accumulate in aquatic
organisms. So, consumption of fish from contaminated areas may be a significant human dietary
source for these chemicals, accumulation of which eventually poses a real health risk. The source and
fate of these compounds varies from country to country. Presence of residues of dioxins and PCBs in
aquatic animal originated foods has led to greater calls for information on the presence of these
compounds in products entering overseas markets at frontier border inspection stations.
It is aimed to determine the levels of dioxins and PCBs in Atlantic salmon, Atlantic mackerel, Atlantic
bonito, Skipjack tuna and Yellowfin fish tuna samples which have significance in import. Totally 30
fish samples have been analysed. For each species edible parts of the individual samples were pooled,
homogenized and analysed accordingly. For dioxins and PCBs determination, fat extraction was
followed by clean-up via Power-Prep equipped with jumbo silica, mixed bed silica, alumina and
carbon columns. Measurement for dioxins and dioxin-like PCBs were done on GC-HRMS system at
10000 resolution. Congeners were quantified according to isotope dilution technique.
Concentrations of total dioxins and, total dioxins and dioxin-like PCBs, as pg WHO-TEQ(2005) g-1
fresh weight, and indicator PCBs in ng/g fresh weight in fish samples, ranged from 0.02 to 0.87 pg
WHO-TEQ(2005) g-1 fresh weight and from 0.03 to 2.88 pg WHO-TEQ(2005) g-1 fresh weight, and
from 15.05 to 24454.18 pg g-1 fresh weight respectively. Concentrations of dioxins, dioxins and dioxin-
like PCBs, and indicator PCBs were below the EU regulation (EU No:1259/2011) and Turkish
legislation (5996/28157) limits in all of the samples analysed.

Keywords: Fish; Dioxins; PCBs, Turkey

227
Food Safety

HYDROXYMETHYLFURFURAL AND FURFURAL IN MODEL CAKES: EFFECT OF

BAKING PROCESS AND MITIGATION STRATEGIES

C. Petisca1, Patrícia Moreira2, Ines Barbosa1, Ricardo Silva1,Olívia Pinho1,2, Isabel M.P.L.V.O.
Ferreira1
1
REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas,
Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira, 4050-313 Porto,
Portugal (isabel.ferreira@ff.up.pt)
2
Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua Dr. Roberto Frias,
4200-465 Porto, Portugal

Baking is a complex process that involves physical, chemical, and biochemical changes, which are
essential for the development of the aroma, taste and colour surface in the baked products. It is mainly
influenced by cooking time, temperature and moisture of the system. In literature there are several
works related with the characterisation of physicochemical properties of food after the baking process
and the formation of undesirable compounds, such as hydroxymethylfuraldeyde (HMF) and acrylamide
(1, 2). HMF and furfural are furanic compounds generated during the advanced stages of Maillard
reaction, commonly measured as quality parameters to evaluate the severity of the heat treatment.
Baking can be performed using different types of oven, namely, static convection oven, microwave
oven and steam oven. However, the influence of oven type and baking time in the generation of HMF
and furfural in cakes containing sugars, flour, citrus juices, eggs, and oil and impact of mitigation
strategies on aroma compounds is not understood. The objectives of this work consisted in comparing
the formation of HMF and furfural in model cakes using static convection oven, microwave oven and
steam oven, searching for baking conditions that produce low levels of HMF and furfural and evaluate
the impact of these baking processes in cake volatile profile. To achieve these goals an efficient
extraction methodology was validated and applied for high performance liquid chromatography
(HPLC) analyses of HMF and furfural in model cakes produced under controlled baking conditions.
Moreover, the volatile profile of these cakes were also analysed by headspace solid phase
microextraction gas chromatography coupled to mass detection (HS-SPME-GC-MS).
Optimization and validation of an extraction method for HMF and furfural from cakes was carried out.
The solvent mixture methanol:water (30:70) allowed the highest yield. Both baking procedure and time
influenced the content of HMF and furfural and the volatile profile. HMF and furfural contents
increased in microwave and convection oven cakes with the increase of baking time, while baking time
did not influenced these compounds when a steam oven was used. The highest contents of HMF and
furfural were achieved in convection oven baked cakes. Similar profiles of volatile compounds were
obtained in cakes baked in convection oven and steam oven, while, microwaved cakes presented lower
relative percentage of aldehydes, hydrocarbons and pyrazines. Thus, it can be pointed out that steam
oven is an appropriate mitigation strategy to obtain cakes with low content of HMF and rich in aroma
compounds.
Authors acknowledge financial support from Projects IJUP from University of Porto.
1. Gökmen V, Açar ÖÇ, Köksel H, Açar J (2007) Effects of dough formula and baking conditions on
acrylamide and hydroxymethylfurfural formation in cookies. Food Chem 104: 1136 – 1142.
2. Ait-Ameur L, Trystram G, Birlouez-Aragon I (2006) Accumulation of 5-hydroxymethyl-2-furfural
in cookies during the backing process: Validation of an extraction method. Food Chem 98: 790 – 796.

228
Food Safety

RISK ASSESSMENT APPROACH TO FOOD SAFETY IN TURKEY

Nurseren BUDAK
Food Engineer, Ministry of Food Agriculture Livestock, General Directorate of Food and Control, Risk
Assessment Department Email: nur.budak@tarim.gov.tr
Official controls of food stuffs are based on risk analysis in Turkey. According to risk analysis system, risk
management should be done by using scientific outputs of risk assessment. And also risk assessment should
be independent and transparent.
In the EU integration period, last update of the food safety legislation was on June 2010.It‘s called “Law on
Veterinary Services, Plant Health, Food and Feed /Law No 5996”.To perform independent and transparent
scientific outputs, risk assessment and risk management were separated as a structural base in Law
5996(Article 26).
Ministry of Food Agriculture and Livestock was reorganised for implementation of this law and General
Directorate of Food and Control re-established with “The Tasks of MFAL Central Authorities Instruction”
on November 2011.According to that Risk Assessment Department(RAD) was established. The remit of
this Department is food and feed safety, animal health and welfare, plant health. Main task of RAD is the
establishment of Scientific Commissions and Scientific Committee and to perform them. Preparation of
Scientific Commissions and Scientific Committee and working procedures of them were coordinated with
“Regulation on the Working Procedures and Principles of the Risk Assessment Committees and
Commissions” that published in Official Gazette(28152) on 24 December 2011. The objective of this
Regulation is to establish Scientific committee and commissions in accordance with their subject areas to
conduct independent, impartial, transparent risk assessment in line with scientific principles, for the aim of
ensuring high level of protection of human health in matters with a direct or indirect impact on food and
feed safety by taking into consideration the protection of animal health and welfare, plant health and
environment; to establish an Advisory Committee for exchanging of information and opinions on such
matters; and to define the working procedures and principles of the aforementioned bodies.
In Turkey, Risk Assessment body have 3 main executivecomponents. They are Scientific Commission,
Scientific Committee and Expert Data Base. In addition to that Advisory Committee is established as a risk
communication platform.
Advisory Committee connects all parties to discussed potential risks and advice for risk assessment
subjects.
Scientific Commissions assesses direct and indirect affects to food and feed safety issues. Members of these
commissions are invited with open call. Application is done to the web page. And a selection committee
decide on 9 members from the applicants. Working period of these Commissions are 3 years and each
members can be selected 2 more times for the commission. Members of Scientific Commissions are
selected from research ınstitutes of MFAL, universities, research centres and other experts. In the remit of
RAD, 10 different Scientific Commissions are planned to establish. They are Botanicals Intended for Use as
Food, Contaminants, Biological Hazards, Nutrition an nutritional sources, Food Additives, Flavouring,
Process Aids, Food Contact Materials, Animal Health and Welfare, Plant Health, Feed, Pesticides
Scientific Committee establishes from chair of Scientific Commissions and 6 independent scientist.
Working periods is 3 years and tasks of Scientific Committee are risk assessment for multidisciplinary
subjects, preparation of risk assessment methodologies and coordination of Scientific Commissions.
Expert data baseis established to support the Scientific Commissions and Committee activities as a technical
or scientific base. Members of expert data base are from research institutes, universities and other experts
that qualify as scientific and technical level in the related issues. Application can be done to our webpage
www.gkgm.gov.tr
Risk Assessment Department activities depend to questions comes from risk management departments.
There are 3 types’ questions; Defined risks/ regulated products, undefined risk/ non-regulated product,
crises or emergency cases.
All these activities and policies strength the risk assessment system and this is promote the food safety
control mechanism in Turkey.
Key words: Risk Assessment

229
Food Constituents and
Functionality

231
Food Constituents and Functionality

RESISTANT STARCH: PRODUCTION AND UTILIZATION AS FOOD INGREDIENT

Serpil Öztürk1, Hamit Köksel2, Perry K.W. Ng3

1
Sakarya University, Dept. of Food Engineering, Esentepe, Sakarya, Turkey
2
Hacettepe University, Department of Food Engineering, Beytepe, Ankara, Turkey
3
Michigan State University, Dept. of Food Sci. and Human Nutrition, East Lansing, MI, USA
sozturk@sakarya.edu.tr

Starches are categorized according to their digestibilities as rapidly digestible starch (RDS), slowly
digestible starch (SDS) and resistant starch (RS). RDS consists mainly of amorphous and dispersed
starch and is found in high amounts in starchy foods cooked by moist heat, such as bread and potatoes.
SDS consists of physically inaccessible amorphous starch and raw starch with a type A
and type C crystalline structure, such as cereals and type B starch, either in granule form or retrograded
form in cooked foods. Like RDS, SDS is expected to be completely digested in the small intestine, but
it is digested more slowly [1]. Resistant starch (RS) has been defined as the sum of starch and starch
degradation products not absorbed in the small intestine of healthy individuals by EURESTA
(European Food-Linked Agro-Industrial Research–Concerted Action on Resistant Starch). There are
four types of resistant starches: physically inaccessible starch locked within cell walls (RS1), native
granular starch (RS2), retrograded or crystalline starch (RS3) and chemically modified starch (RS4)
[2]. Extensive studies have shown that resistant starches have physiological functions similar to those
of dietary fibre. It has been shown that the presence of RS in the colon might help to protect against
colonic carcinogenesis. Some studies indicate that RS can reduce the risk of diabetes, obesity, high
cholesterol and other chronic diseases associated with insulin resistance [3].
Heat-processed foods can contain appreciable amounts of RS that has the
ability to survive prolonged incubation with amylolytic enzymes. RS formed during processing is
associated with amylose retrogradation. Many factors (amylose content and chain length, autoclaving
temperature, storage time and temperature) may influence the crystallization process and thus the
formation of RS. The manufacture of RS involves acid/enzyme hydrolysis and hydrothermal
treatments, retrogradation, extrusion and cross-linking. The retrogradation rate of acid-thinned starch
gels increase with increasing hydrolysis. Also the increased degree of debranching give chains more
opportunity to align and aggregate to form crystalline structures, thereby leading to the formation of
more RS [4].
Resistant starch offers an exciting new potential as a food ingredient. The main use of RS has been as a
functional ingredient in low-moisture food products particularly in bakery products such as bread and
muffins, and in breakfast cereals. RS offers a number of advantages over cellulosic sources of fibre
such as bran. They are colourless, have an inoffensive flavour and fine particle size and, in comparison
to traditional fibres, have reduced caloric content, low water-holding capacity and minimal swelling
due to their high melting temperatures [1].
Keywords: Resistant starch, Acid modified starch, Debranching, Functional food, Bakery products
References:
[1] Sajilata, M.G., Singhal, R.S., Kulkarni, P.R., 2006, Compr Rev Food Sci Food Saf., 5, 1-17.
[2] Jiang, G., Liu, Q., 2002, Starch/Stärke, 54, 527-533.
[3] Haralampu, S.G., 2000. Carb Polymers 41: 285-292.
[4] Guraya, H.S., James, C., Champagne, E.T., 2001, Starch/Stärke, 53, 131-139.

233
Food Constituents and Functionality

PHYSICO-CHEMICAL PROPERTIES OF CASEIN MICELLES CROSS-LINKED BY

GENIPIN

NOGUEIRA SILVA1,2, N; de CARVALHO3, A F; GAUCHERON1,2, F

1
INRA, UMR1253, Science et Technologie du Lait et de l’Œuf, F-35042 Rennes, France
2
AGROCAMPUS OUEST, UMR1253, Science et Technologie du Lait et de l’Œuf, F-35042
Rennes, France
3
Universidade Federal de Viçosa (UFV), Departamento de Tecnologia de Alimentos, Laboratório de
Leite e Derivados, 36570-000 Viçosa, Minas Gerais, Brasil
Presenting author – email address: nogueira@rennes.inra.fr

Casein micelles (CM) are porous colloidal particles of about 150 nm of diameter, composed of
different casein molecules and calcium phosphate. Their modifications, by technological treatments
and/or addition of bio-chemical reagents, constitute a scientific challenge to create new structures
and functionalities. In this work, modification of CM by a natural cross-linker, named genipin, was
performed and their new physico-chemical properties were appreciated. Genipin (5, 10 and 25 mM)
were added to micellar suspensions of casein at 25 g.l-1, previously dispersed in a buffer system
consisting of 25 mM HEPES and 2 mM CaCl2 at pH 7.15. The reaction was carried out at 50 °C for
24 h. Then, samples were dialyzed against a volume of 20 times of the same buffer for 20 h at 20
°C. A control sample was treated in the same conditions. The experiment was done 3 times
independently. The genipin reaction was monitored by changes in UV/visible-spectra between 190-
900 nm during incubation at 50 °C. After dialysis, the reacted products were evaluated by reversed-
phase high pressure liquid chromatography (RP-HPLC) and sodium dodecyl sulfate –
polyacrylamide gel electrophoresis (SDS-PAGE). Chromatography and electrophorese were
performed under dissociation conditions. The reaction level was estimated by the measurement of
the available lysine and arginine. The consequences of the cross-linking on the colloidal properties
were investigated by measuring: zeta potentials and size distributions by dynamic light scattering;
hydration after pellet formation by ultracentrifugation; shape by scanning electron microscopy
(SEM); viscosity at shear rates lower than 100 s-1; and surface tension by pendant drop method. The
reaction between genipin and primary amines was characterized by formation of blue pigmented
products, presenting a maximum absorption at ~600 nm. Higher were the genipin concentrations,
more intense was the light absorption. The RP-HPLC profiles showed that above 5 mM of genipin,
it was not possible to observe individual casein molecules. SDS-PAGE gels confirmed these results
and revealed that casein molecules formed polymers with molecular weights greater than 200 kDa.
The analysis of amino-acids highlighted that lysine was mainly involved in cross-linking, with a
minor participation of arginine. By comparing to control sample, the percentage reduction in the
concentrations of lysine and arginine reached 95 and 12 %, respectively, for 25 mM of genipin. The
zeta potential and hydration values of CM were gradually reduced, indicating changes in their
surface properties. The size distribution and SEM did not revealed major changes regarding the
average diameter and shape of the CM. Internal crosslinking was confirmed by submitting the CM
to dissociation conditions, followed by ultracentrifugation and analyses of the mass of pellet
obtained. Regarding the viscosity, all the samples behaved as Newtonian fluids, nevertheless the
values decreased progressively according to cross-linking intensity. Contrarily, the final values of
surface tension as well as the adsorption rates at air/water interfaces increased gradually. Thanks to
this new reagent, it was possible to create originally modified CM. Further researches are necessary
to elucidate the modifications in their internal structure and the consequences in their functional
properties, like gels, emulsions and foams.
Keys words: casein micelles, genipin, crosslinking, modification, nanostructures

234
Food Constituents and Functionality

PRODUCTS OF THERMAL MODIFICATION OF POTATO STARCH FOR FOOD AND

HEALTH

Janusz Kapusniaka Kamila Kapusniak (Jochym)a, b, Sylwia Ptaka, c, Renata Barczynska-

Felusiaka, Arkadiusz Zarskia
a
Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in
Czestochowa, Poland (e-mail: j.kapusniak@ajd.czest.pl)
b
Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Technical
University of Lodz, Poland
c
Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Technical
University of Lodz, Poland

The growing demand for functional food contributes to the fact that the food industry is constantly
looking for substances that can be added to food to improve its properties. Among the most common
components of functional foods are substances displaying the properties of dietary fibers, whose
recommended daily intake is about 30 g per person. The process of developing new fibers formulations
has resulted in increased interest in the products of physical and chemical modification of starch, which
could be a source of type 4 resistant starch (RS4). RS4 is obtained by applying standard methods of
chemical modification of starch such as crosslinking and substitution. Similarly, products of starch
depolymerisation conducted under specific conditions may be resistant to enzymatic digestion, so some
authors also classify them as RS4. In the case of chemically modified starches, resistance to enzymatic
digestion is caused by the formation of steric hindrance at the site of enzymatic action. On the other
hand, in the course of starch dextrinisation, 1,2- and 1,3-glucosidic bonds are generated at the expense
of 1,4- and 1,6-glycosidic bonds, which are characteristic of starch. This is the result of complex
processes occurring under the influence of temperature and acid catalysts on starch, including
depolymerisation, transglucosidation and repolymerisation. The formation of new bonds makes
dextrins less susceptible to the activity of digestive enzymes by reducing the number of targets for
potential attack.
Soluble fibers made from corn or wheat starch are available commercially. Three, in particular,
Fibersol®-2, NUTRIOSE® and PROMITOR Soluble Corn Fiber 85 have been studied extensively and
freely marketed around the world.
The objective of the present study was: a) to produce preparations from potato starch, with a higher
content of fiber by the combination of two factors responsible for starch resistance (temperature and
chemical modification), b) to examine the possible connections between the method of food dextrin
production, their structure and their resistance to enzymatic digestion, c) to apply enzyme-resistant
dextrins as products with potential prebiotic properties. Potato starch was thermolysed in the presence
of hydrochloric acid or hydrochloric and citric acids in capped anti-pressure bottles at 150 or 180oC for
1 or 3 h. Physico-chemical characteristics of dextrins including water solubility, acidity, dextrose
equivalent, pasting characteristics, viscosity, retrogradation ability, degree of substitution with citric
acid, FTIR spectra, HPSEC chromatograms have been done. Insoluble (IDF), soluble (SDF) and total
dietary fibers (TDF), as defined by the CODEX Alimentarius, were determined by AOAC Official
Method 2009.01. Moreover, the stability of dextrins in in vitro model simulating the stomach and small
intestine was tested. In the last step dextrins were tested as the source of carbon for selected strains of
probiotic bacteria (L. casei Shirota, L. casei DN 114 001, L. rhamnosus Lakcid, B. animalis DN 173
010, B. bifidum Bb12) and also bacteria isolated from feces of one and eight-year old children and 30-
year old volunteers (E. coli, Enterococcus, Clostridium, Bacteroides).

Keywords: soluble fibers, potato starch, thermolysis, citric acid, prebiotic

235
Food Constituents and Functionality

RHEOLOGICAL AND TEXTURAL CHANGES IN DOUGH AND BREAD BY ADDITION OF

CONCORD GRAPE EXTRACT POWDER (CGEP) AND WHEAT PROTEIN ISOLATE (WPI)

Tacer-Caba, Z.1, Nilufer-Erdil, D.1, Boyacıoğlu, M.H.2, Ng, P.K.W.3

1
Food Engineering Department, Faculty of Chemical-Metallurgical Engineering, Istanbul Technical
University 34469 Maslak Istanbul Turkey, tacerz@itu.edu.tr
2
Food Engineering Department, Faculty of Engineering and Architecture, Okan University 34959
Tuzla Istanbul Turkey
3
Department of Food Science & Human Nutrition, Michigan State University, 135 GM Trout FSHN
Building 469 Wilson Road East Lansing, MI USA

Breads have been among the oldest and most common cereal products in human civilization for ages.
Many different ingredients used in bread-making enable the production of a large number of bread
types. Concord grapes are considered as one of the most important sources of anthocyanins (As),
which are known for their various health benefits. However, aside from the health benefits they can
provide in breads, their interactions with other bread components and their effects on rheology of
dough still need further studying. In this study, dough and bread samples, produced with CGEP as the
As source and different levels of WPI representing the gluten, were evaluated for rheological dough
characteristics and bread-making qualities to elicit possible interactions mainly due to these two
components. Control sample (CS)1 was baked using only hard wheat flour (HWF) without As. Other
two control formulations; CS2 contained 6.5 % (w/w) WPI and 93.5% (w/w) HWF, and CS3 had 13%
(w/w) WPI and 87% (w/w) HWF. In anthocyanin-containing samples (AP), CGEP and WPI were
added as HWF substitutions. The formulation for AP1 was 7% (w/w) CGEP and 93% (w/w) HWF;
AP2: 7% (w/w) CGEP, 6.5% (w/w) WPI and 86.5% (w/w) HWF; and AP3: 7% (w/w) CGEP, 13%
(w/w) WPI and 80% (w/w) HWF. Paste viscosity and farinograph parameters of flour mixes were
determined by AACCI Methods 76-21 and 54-2, respectively. Breads were prepared according to
Method 10-10B of AACCI and evaluated for their physical parameters such as loaf volume (rapeseed
displacement method), crumb firmness (AACCI Method 74-09), and specific volume (g/cm3).
Differences among the samples were analyzed by one-way ANOVA and significant differences were
evaluated by Duncan’s New Multiple Range Test at p < 0.05.
Anthocyanin addition resulted in no significant change in the water absorption properties of the flour
blends (53.6-55.7%). On the other hand, water absorption levels increased with increasing protein
content in control samples (57.0-62.1%) as expected. Peak viscosities decreased significantly with
increase in protein level for both treatments. However, for As-containingsamples, peak viscosity values
were found to be significantly lower than for control samples. Bread volumes measured for the samples
were significantly different. Increases in protein content within control samples were associated with
significant increases in loaf volumes (803, 886 and 1073 cc, for CS1, CS2 and CS3, respectively).
However, for the As-containing samples, the loaf volumes were reduced with respect to control
samples. AP2 and AP3 breads were similar in volume but higher than AP1, therefore possible
interactions between As and proteins might have prevented further increase in volume. A similar trend
was detected for specific weight measurements of breads. Although increases in protein levels made no
change in firmness of bread crumb in control samples (p<0.05), addition of only CGEP (as in AP1
breads) resulted in firmer breads. However, together with WPI addition, As-containing breads became
softer in texture.
In conclusion, results in this study revealed that the interaction of proteins and anthocyanins had a clear
effect on the rheological properties of dough and bread texture. It is recommended to increase protein
levels in formulations when using an anthocyanin source to better retain softness and volume of bread
samples.
Keywords: Anthocyanins, bread, protein, rheology, texture.

236
Major Food Constituents and Functionality

NEW INSIGHTS INTO SODIUM CASEINATE AND GUM TRAGACANTH

(Astragalus rahensis) COMPLEX COACERVATION

Sara Ghorbani Gorji, Elham Ghorbani Gorji and Mohammad Amin Mohammadifar

Department of Food Science and Technology, Faculty of Nutrition and Food Science, Shahid Beheshti
University of Medical Sciences, P.O.Box 19395-4741, Tehran, Iran

In recent times, the food industry showed a great interest in searching for novel materials and
techniques in order to develop value added structures that can be employed as functional food
ingredients for adjustment of the texture, mouthfeel, optical properties of foods oras encapsulation
devices for bioactive components. In this respect, biopolymer particles formed from proteins and
polysaccharides can meet various industrial needs to enhance the stability and viability of the active
food ingredients. The biomacromolecules used in this study were Na-caseinate and gum tragacanth
(A.rahensis and it’s soluble fraction). Na-caseinate is broadly used in a wide range of food products
due to its nutritional and functional importance. Studies have focused mainly on interactions between
casein micelles and carrageenan, pectin and dexteran sulphate but few studies on the interactions
between non-micellar casein materials such as caseinates have been carried out.Gum tragacanth has
been known and used for thousands of years. It is defined by the Food Chemical Codex as the dried
gummy exudation obtained from different species of Astragalus.Gum tragacanth is a branched,
heterogeneous, and anionic carbohydrate which consists of two major fractions: tragacanthin (water-
soluble) and bassorin (water-swellable). The aim of the present work was to investigate the pH induced
critical transitions during associative phase separation between sodium caseinate and gum tragacant
(Astragalus rahensis and its soluble fraction).The formation of electrostatic complexes between
sodium caseinate and gum tragacanth under different conditions: pH (7.00–2.50), ionic strength,
protein to polysaccharide mixing ratio and the total biopolymer concentration were studied. The
rheometery was utilized to monitor online the structural changes that occur during the assembly
process. In parallel, spectrophotometric and light scattering measurements were done, as
complementary methods. The results obtained by this multi-methodological approach allowed us to
parameterize the associative phase separation process in terms of a set of characteristic pH values at
which critical structural changes took place. Rheological measurements displayed mainly four pH
induced structural transitions: pH of primary soluble complex formation, pH of phase separation, the
pH of maximum number of complexes and pH of complex suppression. Particle size analysis showed
that the assembled structures experience a contraction process upon complexation. Structural
transitions pHs gives us valuable information about using this method for microencapsulation and
stability of the active food ingredients in acidic conditions or their controlled release in alkaline
conditions.

Key words: Gum tragacanth, Sodium caseinate, Complex coacervation, Rheology

237
Effect of Processing on Food
Constituents

239
Effect of Processing on Food Constituents

NEW MECHANICAL METHOD FOR INCREASING THE PROCESSABILITY OF EGG

WHITE COMBINED WITH AN IMPROVEMENT OF FUNCTIONALITY

J. Brand, U. Kulozik

Technische Universität München, Chair for Food Process Engineering and Dairy Technology
E-mail: janina.brand@tum.de

Egg white (EW) has excellent interfacial properties, and therefore, it is extensively used as functional
ingredient in processed foods. But for some processes, e.g. fractionations, limitations based on the EW
properties occur. One of them is its high-viscous and gel-like structure that is caused by the protein
ovomucin, which is a high molecular weight protein with a disulfide bridge stabilized fibrilar structure.
So far the common procedure is to precipitate ovomucin to reduce the viscosity of EW, which results
in undesirable dilution effects and a loss of proteins.
So the objective of this work was to develop a method to decrease the viscosity of EW to enable new
ways in EW processability, without any loss of protein, dilution effects or damage of proteins. To
achieve this, the fibrilar structure of the protein ovomucin should be destroyed by mechanical shear
forces. Therefore, EW was treated in a high-pressure homogenizer (HPH) under variation of pressure
(0 - 1000 bar) and number of runs (once, thrice). The effects were evaluated by determination of
resulting viscosity, particle size, filterability, protein quantification (RP-HPLC) and protein
denaturation (DSC).
Changing properties of samples, in this case by HPH, can always result in a change of functionality.
Therefore, it was necessary to evaluate the resulting functional properties. So, the effects of the
pretreatments on the foamability - the most important functional application of EW - were additionally
characterized. The foaming experiments were carried out by a foam column: air was inserted into the
EW solution through a glas-frit with a defined pore size (9 - 16 µm). Afterwards, the parameters foam
capacity, foam stability as well as foam rigidity were determined. Moreover, the foaming properties of
the high-pressure-homogenized samples were compared to untreated EW as well as precipitated EW to
classify the results.
It was demonstrated that it is possible to destroy the EWs` fibrilar network by the use of a HPH, and
therefore, decreasing the viscosity of EW up to 5 % of the initial value. The results of the particle size
measurements verify that there is a crushing of the ovomucin fibrils depending on the used pressure
and the number of runs. Thus, the filtration with a pore size of 0.45 µm was realizable, which enables
the possibility to use EW for many different processes. These results are relevant for the further
processability of EW regarding to e.g. fractionation processes by membrane or chromatographical
separation, where the high viscosity of EW acts as a limiting factor. The subsequent foaming
experiments were carried out to prevent a negative effect on the functionality of EW by the
pretreatment. The results showed that the foaming capacity, the foaming stability as well as the rigidity
increased with increasing pressure of the pretreatment. Accordingly, it could be demonstrated that it is
even possible to improve EW functionality by HPH.
With this study, it was shown that HPH presents a promising method for EW pretreatment to increase
the processability and improve the functionality.
Keywords:
Egg white, high-pressure homogenization, viscosity decrease, foamability

241
Effect of Processing on Food Constituents

EFFECTS OF INFRARED DRYING ON BULGUR QUALITY

Arzu Basman1, Kamile Savas2

1
Hacettepe University, Food Engineering Department, Beytepe, Ankara, Turkey
2
Turkish Feed Manufacturers Association, Ankara, Turkey
basman@hacettepe.edu.tr

Bulgur is a traditional wheat product and it is generally produced from Triticum durum. The major
production steps are cleaning, cooking, drying, dehulling, grinding and classification. Bulgur inlets to
modern markets with increasing production and consumption overall the world due to its high
nutritional value, long shelf life and low price. In bulgur production, cooking and drying are the most
critical steps. Pressure cooking and cooking under atmospheric pressure are the most frequently used
cooking methods. Traditionally bulgur is sun-dried while hot air drying is used in modern plants. In
recent years, infrared has been investigated as a potential drying method for obtaining high quality
food. As compared to other drying techniques, infrared offers many advantages such as greater energy
efficiency and heat transfer rate which result in higher drying rate and reduced drying time. Increasing
concern for product quality and the need for minimized food processing and energy costs have lead to
more detailed studies investigating the effects of infrared treatment on food quality. Therefore, in this
study it was aimed to use infrared drying in bulgur production and quality characteristics of the bulgur
samples were investigated. Two durum wheat cultivars (cv.Mirzabey, cv.Altın) and two bread wheat
cultivars (cv.Bayraktar, cv.Ikizce) were cooked under atmospheric pressure or in autoclave and then
dried in infrared dryer at 525W, 666W, 814W powers for 3:30h, 2:10h and 1:20h, respectively. In
order to prepare control samples, cooked samples were sun-dried for 72h or dried in an oven at 60ºC
for 18h. Sieve analysis, cooking time, water absorption, cooking loss, protein, ash, color, protein
solubility, dietary fiber and resistant starch contents, electrophoretic properties, DSC characteristics
and RVA pasting properties were investigated. Amount of bran removed during dehulling was higher
for the samples dried at higher infrared powers. Higher cooking loss values were obtained for the
samples cooked in autoclave as compared to samples cooked at atmospheric pressure. Bulgur samples
dried by using infrared generally gave comparable viscosity values with those of commercial bulgur
sample and cooking loss values were found to be compatible with the standards. Infrared drying at
525W generally caused an improvement in water absorption and viscosity values of bulgur samples.
Viscosity values of the bulgur samples decreased with increasing IR powers. Water absorption and
cooking loss values of bulgur samples dried at 666W and 814W were found to be comparable with
those of sun-dried bulgur samples. Gelatinisation peak was not observed in DSC thermograms of
bulgur samples, indicating that starch in bulgur samples was completely gelatinised during production.
Electrophoretic results showed that infrared drying, especially drying at 666W and 814W, caused
considerable decreases in relative intensities of some of the bands. Bulgur samples dried by using
infrared gave lower protein solubility values. Different cooking and drying methods caused
fluctuations in dietary fiber and resistant starch contents of bulgur samples.
Keywords: bulgur, infrared, drying, quality
The authors wish to thank Hacettepe University Scientific Research Projects Coordination Unit for the
financial support (Project No:010D05602001)

242
Effect of Processing on Food Constituents

NATURAL FORTIFICATION OF VITAMINS IN FOODS BY BIOPROCESSING:

MULTIDISCIPLINARY RESEARCH ON In situ SYNTHESIS OF FOLATE AND VITAMIN B12

Piironen V1, Kariluoto S1, Edelmann M1, Chamlagain B1, Salovaara H1, Korhola M2 and
Varmanen1 P
1
Department of Food and Environmental Sciences, University of Helsinki,
2
Department of Biosciences, University of Helsinki
Vieno.piironen@helsinki.fi

Vitamins are labile compounds and are thus easily degraded in food processing and storage. Processes
may, however, also be used to compensate for B vitamin losses in other processing steps, to enhance B
vitamin contents or even to synthesize a certain vitamin, i.e., vitamin B12, in foods naturally lacking
that vitamin. The processes of interest are germination or malting and fermentation. We have studied in
situ synthesis of folate in cereal and pulse matrices and are currently focusing especially on
multidisciplinary research on vitamin B12 production and its regulation in plant-based matrices.
We have shown that folate content may be increased up to 3.8-fold in germination of rye grains and up
to 8-fold by combining germination and fermentation. Correspondingly, germination of legume seeds
enhanced folate contents significantly. We have also demonstrated that both added and endogenous
grain bacteria and yeasts are able to produce significant amounts of folate in cereal matrices. When
yeast fermentation was used in bread baking, synthesized folate more than compensated for folate
losses in baking. Furthermore, different yeasts and bacteria were shown to differ in their capacity to
produce more stable folate vitamers. Vitamin B12 is only found in animal-based foods. However,
using fermentation vitamin B12 rich plant-based foods can be produced. We focus on exploring
Propionibacteria, mainly used in dairy industry, in a new role. We have shown marked differences
among Propionibacteria strains in their production capacity of active vitamin B12 and requirements for
efficient synthesis in natural matrices with food grade ingredients only. Furthermore, UPLC and LC-
MS methods have been taken in use to confirm that an active vitamin B12 compound is synthesized.
Close collaboration of experts of food chemistry, cereal science, molecular microbiology and
proteomics is essential in order to understand the mechanisms regulating vitamin synthesis and to
utilize that knowledge in food processing. By strain selection and optimization of matrix composition
and other parameters nutritionally significant enhancement and new food applications can be achieved.
Tools of molecular microbiology and proteomics are needed to study synthesis and regulation
mechanisms. Knowledge of food scientists is essential in investigating the structure and content of the
synthesized compounds, studying their chemical properties as well as understanding the matrix-related
questions

243
Effect of Processing on Food Constituents

THE EFFECT OF MICROWAVE PROCESSING ON FOOD CONSTITUENTS CONTENT IN

PUFFED VEGETABLE PRODUCTS

A.Baranda, R.Rodriguez, I. Martinez-Marañon

AZTI-Tecnalia Astondo Bidea, Edificio 609 - Parque Tecnológico de Bizkaia - 48160 Derio (Bizkaia)

Vitamins are essential food constituents for the body to function normally. As the body is unable to
synthesize most of them they must be obtained from the diet. Apart from the consumption of fresh or
processed hydrated food, a good alternative to obtain them is the consumption of dehydrated products
as snacks or as ingredients.
Nowadays, the main processing technologies to get dehydrated products are hot drying, roasting and
frying. The high temperatures of these processes imply degradation of vitamins or loss of other
interesting food constituents (i.e. antioxidants, polyphenols,…). Due to that, alternative processes have
to be developed. For this aim, we propose the use of the microwave technology to obtain dehydrated
products from vegetables and fruits.
Technological parameters such as the effect of moisture content of the pre-dehydrated product,
microwave power, vacuum degree and processing time were studied in order to obtain the best puffed
product from the sensorial point of view. Once the production process was optimized, several
nutritional or healthy aspects were analyzed (vitamin C, β-carotene as provitamin A, lutein as
antioxidant compound, total polyphenols and antioxidant capacity) in four different points of the
process. Therefore, fresh, pre-dehydrated, microwave-puffed and final dried products were analyzed to
evaluate the impact of the microwave processing along the whole process and to characterize the final
products from the nutritional and health point of view. Apple, as a snack example, and green pepper, as
ingredient example, were chosen for this study.
The pre-drying, before the microwave puffing, was the critical point being the most impacting step
over the studied nutritional or health characteristics. The experimental results suggested that the most
affected nutritional parameter was vitamin C. After a first reduction of 52%, in green pepper, a
consecutive loss of 22% of vitamin C was found in the final dehydrated product. The impact over the
total polyphenols and antioxidant capacity was lower in apple as well as in green pepper. After the
reduction observed in the pre-drying step, constant values remained for both parameters. Therefore,
approximately 60% of total polyphenols and 44% of antioxidant capacity were found in the final
products. Same behavior was observed for carotenoids in green pepper.
Although pre-drying phase should be improved to reduce the loss of nutritional or health components,
microwave processing arises as a novel technology for obtaining puffed de-hydrated products. This
process overcomes some disadvantages of traditional processes such as long drying times, inefficiency
or the incorporation of oil. Furthermore, this processing technology can also increase the expansion
ratio and improve the texture of the final products. In spite of the loss of vitamins or antioxidants
observed in this study, the final obtained products are still interesting for the consumers from the
nutritional or health point of view.

Keywords: vitamin, antioxidant, microwave, dehydration, snack

244
Effect of Processing on Food Constituents

EFFECT OF POST-CRYSTALLISATION REMELTING ON THE TRIACYLGLYCEROLS

AND PARTICLES BEHAVIOUR OF PALM OIL

Elina Hishamuddin1,2, Andrew G. F. Stapley2 and Zoltan K. Nagy2

1
Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor,
Malaysia.
2
Loughborough University, Loughborough, Leicestershire, LE11 3TU, United Kingdom.

Palm oil is widely utilised in the manufacture of a variety of food products, ranging from cooking and
salad oils to margarines and shortenings for bakery products. An understanding of the crystallisation
and melting behaviour of its constituent triacylglycerols (TAG) is essential in determining the optimum
processing conditions for producing end products with the desired quality. The TAG in palm oil
possess different melting points which allow for the possibility of analysing the TAG components that
may start to crystallise or melt as the system temperature is changed. In this study, palm oil was
isothermally crystallised at 24 °C in a jacketed crystalliser and subsequently subjected to a melting
procedure involving stepwise increases of 2 °C until the oil was fully melted. The crystallising slurry
was sampled and filtered at each successive temperature and the liquid and solid fractions were
analysed for the TAG composition by high performance liquid chromatography (HPLC). The evolution
of crystal population and size was simultaneously monitored using a Focused Beam Reflectance
Measurement (FBRM) probe based on the principle of laser backscattering. Results from the TAG
study revealed that the major melting process was dominated by the melting of the trisaturated TAG
species. Continuous enrichment of PPP, MPP and PPS within the liquid fraction was observed as the
temperature increased from 24 °C to 44 °C. POP and POS showed a gradual decrease in the solid
fraction while other TAG did not show much variation in concentration with the changes in
temperature. The FBRM showed that the melting process was accompanied by the deagglomeration
and falling apart of crystal entities which are plausibly due to the melting of the bridges that link
individual crystals together in agglomerates. This was observed from the increase in the population of
fine crystals and parallel decrease in coarse crystals as the temperature was successively raised. The
mean crystals length indicated that massive melting occurred at 42 °C with the sudden drop of the
average crystal size from 300 µm to 120 µm. This phenomenon was further supported by a sharp
decrease in the number of coarse particles and concomitant increase in fine particles occurring at this
temperature. The results from FBRM also indicate that the melting process of palm oil was largely
complete by 46 °C although a small degree of cloudiness was observed throughout the bulk of the oil.
The entire melting process of palm oil was found to consist of several mechanisms: (i) the straight
melting of crystals, (ii) deagglomeration of crystals caused by the melting of bridges that link crystals
together, (iii) secondary nucleation from agitation effects, and (iv) crystal ripening. These findings
have generated new insight into the changes in TAG behaviour as well as the mechanisms and
behaviour of particles during the melting of isothermally crystallised palm oil, which contributes
significantly to the current knowledge on the melting characteristics of palm oil.
Keywords : Palm oil, triacylglycerols, melting, crystal size, FBRM.

245
New Processing Methods

247
New Processing Methods

PEARLING OF SOFT WHEAT AND BARLEY: A NEW TECHNOLOGICAL STRATEGY

USEFUL TO ENRICH FLOUR AND BAKERY PRODUCTS WITH BIOACTIVE
FUNCTIONAL COMPOUNDS
Jean Daniel Coïsson1, Fabiano Travaglia1, Massimo Blandino2, Amedeo Reyneri2 and Marco Arlorio1*
1
Dipartimento di Scienze del Farmaco & Drug and Food Biotechnology Center, Università del
Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100, Novara (NO), Italy.
2
Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, via Leonardo Da Vinci
44, 10095 Grugliasco (TO), Italy. *corresponding author: marco.arlorio@pharm.unipmn.it
The interest toward “functional ingredients” and “functional food” is significantly increased during the last
years, first of all concerning the “health claims” concept. Cereals are an important source of phenolic
antioxidants and bioactive compounds (phenolic acids, lignans, alkylresorcinols, flavonoids) as well as of
bioactive carbohydrates like beta-glucans. Theincreased consumption of plant-derived phenolics and other
bioactive compounds, has been associated with a reduced risk of degenerative and chronic diseases, as
recently suggested by many studies. More particularly, cereal kernels are particularly rich in antioxidant
compounds, that are mainly present in the outer bran layers, and which are generally removed during
milling process.
5-n-alkylresorcinols (ARs), are an important group of phenolic compounds that occur in bacteria, algae,
fungi, animals and higher plants, consisting of a phenolic ring with two hydroxyl groups in the meta
position, and an odd numbered alkyl chain at position 5. Among the cereal grass species, the bran fractions
of rye, wheat, triticale and barley contain high levels of saturated ARs homologues, including C15:0, C17:0,
C19:0, C21:0, C23:0 and C25:0. Despite the low number of studies available in literature, some interesting
bioactive properties were reported for ARs: antimicrobial and antioxidant activity; inhibition of triglyceride
accumulation; antiinflammatory properties, strictly dependent on the chain length, degree of saturation and
chain/ring constituents [1].
Beta-glucans (BGs) (typically stored in the inner part of the cereal grain, and largely represented in barley
and oat) can principally reduce blood cholesterol. On the basis of the data available, EFSA NDA Panel
concluded that a cause and effect relationship has been established between the consumption of BGs from
oat and barley and the reduction of blood cholesterol concentrations (claimed if food provides at least 3 g/d
of beta-glucans) [2].
The “pearling” approach (debranning before the milling step) was not yet applied up to now to soft wheat
and barley. It is an interesting strategy allowing the production of different bioactive-rich fractions starting
from the wholegrain, from the outer layer until the inner kernel (designated in our study as 0–5%, 5– 10%,
10–15%, 15–20%, 20–25%, each the 5% of the grain weight). These fraction, after the safety assessment,
can be used to enrich both flour and bakery products (bread, sweet bakery products) [3].
Exploiting this approach, some pearled fractions were produced in this study, and chemically characterized
(fiber and alkylresorcinols content; total antioxidant capacity; phenolics; beta glucan; contaminants like
heavy metals and mycotoxins) in different varieties of soft wheat and barley. We described the progressive
decreasing of some bioactives, from the external to the internal layers of grains. The selected performing
fraction from bran layers will be then added to conventional wheat flour, in order to prepare new enriched
functional ingredients for functional bakery products. The enriched bakery products showed low
interferences of modified flour during the leavening of the dough, and the bioactive compounds were
unaffected from the oven cooking, increasing their presence in the final product.
This lecture will explain this new approach, together with the bioactive compounds localization in different
layers of the bran of both wheat and barley, leading new suggestions about functionality of bakery products.
Keywords: wheat, barley, alkylresorcinols, beta-glucans, pearling
References
[1] Ross et al. (2003) Food Chem 51: 4111-4118
[2] EFSA Journal (2010); 8(12):1885
[3] Sovrani V. et al. (2012) Food Chem Food Chemistry 135: 39–46
Acknowledgements. The research was conducted with the financial support of the European Union, Italian
Economy and Finance Ministry and the Regione Piemonte, as a part of the NUTRATEC Project.

249
New Processing Methods

PROTEIN ENCAPSULATION IN BIOPOLYMER-BASED JANUS MICROBEADS -

MICROFLUIDIC GENERATION AND SELECTIVE RELEASE

Mélanie Marquis, Denis Renard and Bernard Cathala

INRA, UR 1268, Biopolymères Interactions Assemblages, F-44300 Nantes, France

We describe a microfluidic approach for generating Janus microbeads from biopolymer hydrogels. A
flow-focusing device was used to emulsify the co-flow of aqueous solutions of one or two different
biopolymers in an organic phase to synthesize homo or hetero Janus microbeads. Biopolymer gelation
was initiated, in the chip, by diffusion-controlled ionic cross-linking of the biopolymers. Pectin-pectin
(homo Janus) and, for the first time, pectin-alginate (hetero Janus) microbeads were produced. The
efficiency of separation of the two hemispheres, which reflected mixing and convection phenomena,
was investigated by confocal scanning laser microscopy (CSLM) of previously labelled biopolymers.
The interface of the hetero Janus structure was clearly defined whereas that of the homo Janus
microbeads was poorly defined. The Janus structure was confirmed by subjecting each microbead
hemisphere to specific enzymatic degradation (alginate lyase and polygalacturonase II).
We used hetero Janus microbeads to investigate the encapsulation of a model protein, bovine serum
albumin (BSA), covalently labelled either by fluorescein isothiocyanate (FITC; Mw 389g/mol) or by
rhodamine B isothiocyanate-dextran (RITC-dextran; Mw 10000g/mol). The distribution of labelled
BSA in each hemisphere was studied by confocal microscopy. BSA was successfully encapsulated in
alginate hemisphere while a fraction of BSA initially located in pectin hemisphere freely diffused in
alginate compartment. Electrostatic driven interactions between amino groups of BSA and carboxylic
groups of pectin and alginate would explain the retention of BSA in Janus microbeads; the lower
content of carboxylic groups on pectin chains would however allow the diffusion of BSA in
microbeads from pectin toward alginate compartment. In perspective, BSA release profiles as a
function of enzymatic hydrolysis of each compartment will also be studied.
These new and original microbeads from renewable resources open up new opportunities for the
release of active substances in a controlled environment and for studying relationships between
combined enzymatic hydrolysis and active substances release. They could find several applications in
food, medicine and cosmetics.
Keywords:Microfluidics, Janus, Biopolymer, release, enzymatic hydrolysis
References:
1-Marquis, M.; Renard, D.; Cathala, B., Microfluidic Generation and Selective Degradation of
Biopolymer-Based Janus Microbeads. Biomacromolecules,2012, 13, 1197-1203.
2-Yu, C-Y., Yin, B-C., Zhang, W.; Cheng, S-X.; Zhang, X-Z.; Zhuuo, R-X., Composite Microparticle
Drug Delivery Systems Based on Chitosan, Alginate and Pectin with Improved pH-Sensitive Drug
Release Property. Colloids and Surfaces B: Biointerfaces, 2009, 68, 245-249.

250
New Processing Methods

DYNAMIC ULTRAFILTRATION WITH ROTATING MEMBRANES - A NEW METHOD TO

PRODUCE HIGHLY ENRICHED MILK PROTEIN CONCENTRATES

Patricia Meyer, Ulrich Kulozik

TU München, Chair for Food Process Engineering and Dairy Technology, Germany
Patricia.Meyer@tum.de

Nowadays huge amounts of milk are processed into powder. As the drying process requires a high energy
input, there is great interest in increasing the dry matter of milk prior to drying by means of less energy
consuming processes. Reverse osmosis is already used as a preconcentration step but is limited to low
concentration factors (CF) due to flux minimising phenomena like deposit formation and concentration
polarisation. An innovative approach to produce concentrates with higher dry matter content is a two-step
membrane filtration process. Therefore proteins are concentrated in a first step through cross-flow
ultrafiltration (UF) where deposit formation takes place at a lower pressure level. Subsequently the solutes
(lactose and salts) of the UF-permeate are enriched in a second reverse osmosis step without deposit
formation. Through recombination of the obtained retentates, higher concentration factors can be reached
compared to a single reverse osmosis step. Cross-flow ultrafiltration is already applied in the dairy
industry for protein concentration. The commonly used spiral wound membranes are restricted by the
increasing viscosity of the retentate to a CF of 6. A highly promising alternative to conventional cross-
flow UF systems is a dynamic filtration process with rotating membranes. In contrast to classical cross-
flow filtrations, the wall shear stress used to avoid deposit formation, is created through the movement of
the membrane itself instead of a high feed throughput. Therefore, dynamic systems require much lower
feed volume throughputs and hence lower pump capacities. Furthermore concentrates with higher
viscosities can be processed.
As dynamic filtration systems with rotating membranes are not yet established in the food industry, a
general investigation of the filtration process and the influencing factors has been done. Pasteurised skim
milk and milk protein concentrates were filtered using a single-shaft rotating membrane unit. By addition
of two shear devices the performance of a double-shaft system could be simulated by using just one
membrane. Transmembrane pressure (TMP), rotational speed and protein concentration were varied to
investigate their influence on the filtration performance and on the permeation of the fluid components.
For skim milk a linear relationship between applied pressure and flux was found within the investigated
pressure range (0.5 to 1.7 bar). With rising protein concentration the linear relation between flux and
transmembrane pressure was only present up to a TMP of 1 bar. A further increase in TMP did not only
result in a rising flux but was partly compensated by a more intense deposit formation. By varying
rotational speed it could be shown that there is no linear relationship between flux and wall shear stress.
However, an optimum was found at medium rotational speeds due to shear dependent deposit formation.
The results of this study help to better understand the process of dynamic filtration with rotating
membranes of milk and milk concentrates. It shows the high potential of this process to produce highly
enriched milk protein concentrates with reduced energy demand.
Keywords: dynamic filtration, rotating membranes, milk protein concentrate, energy efficiency

251
New Processing Methods

SPRAY DRYING OF COATED LIPOSOMES

1
Karadag, A., 2Sramek, M., 1Ozcelik, B., 2Kohlus, R. and 3Weiss, J.
1
Dept. of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical
University, 34469, Maslak, Istanbul, Turkey
2
Dept. of Food Processing, Institute of Food Science and Biotechnology, University of Hohenheim,
Garbenstrasse 25, 70599 Stuttgart, Germany
3
Dept. of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of
Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany

Liposomes have attracted considerable attention in the biomedical, food and agricultural industries in
recent years because they are biocompatible, biodegradable, nontoxic, and have the ability to act as
targeted release-on-demand carrier systems for both water and oil-soluble functional compounds.
However, maintaining the stability ofliposomes in aqueous dispersion represents a challenge for their
commercialization and one possible approach for stabilization could be to remove of water to generate
dry powders. In comparison to freeze drying, spray drying is a less expensive, time- and energy
consuming process. However, there are fewer studies available that describe spray drying of liposomes
with contradicting results in respect to the integrities of the liposomal structures during spray drying .
Recently, a method referred to as the layer-by-layer (LBL) depositioning may be utilized to increase
the stability of the liposomes. This method is based on the adsorption of different oppositely charged
biopolymers such as proteins and carbohydrates on the liposomal interfaces. This approach has been
proven to provide better thermal as well as environmental (pH and ionic strength) stabilities in
liposomes and emulsions. However, to date, little is known as to how these layers may be used to
create better dried food structures that have superior performances in the dried state.
We hypothesize that the LBL method may be an important tool to allow for the generation of dry
powders that may yield the original liposomal dispersion back upon rehydration. The objective of this
study was thus to assess the use of both adsorbing and nonadsorbing polymers specifically in spray
drying of liposomes.
Fine-disperse lecithin liposomes (~0.4μm) were prepared by membrane homogenization and coated
with lower (~500kDa, LMW-C) and higher (~900kDa, HMW-C) molecular weight chitosan using the
layer-by-layer (LBL) depositioning method. Low (DE20, LMW-MD) and high molecular weight
(DE2, HMW-MD) maltodextrins were added as carriers to facilitate spray drying of liposomes.
Liposomal surface charges increased from -32 mV to +56mV with the addition of chitosan (0-0.75%).
When membranes were completely covered at 0.4% chitosan, neither bridging nor depletion
flocculation occurred, and mean sizes were ~0.5 μm. Addition of maltodextrin (20%) to uncoated
liposomes caused extensive flocculation and breakdown of the system making it unsuitable for spray
drying. In contrast, chitosan-coated liposomal dispersions remained stable, although size of liposomes
changed because of depletion flocculation or osmosis depending on the molecular weight of
maltodextrins used. For example, coated liposomes shrank by ~100nm when LMW-MD was added,
while the liposomal size increased from ~0.5µm to 1µm and 2µm for HMW-C and LMW-C coated
liposomes, when HMW-MD was added. Upon spray drying of HMW-C and LMW-C coated liposomes
in the presence of LMW-MD and HMW-MD, SEM images showed that the generated powders varied
greatly in their morphologies. For example, powders prepared with LMW-MD contained mostly
spherical particles while powders prepared with HMW-MD contained particles with characteristic
concavities and deep dents suggesting a potential collapse of the liposomal structure. Upon rehydration
the sample that had been spray dried with HMW-MD and coated with LMW-C yielded particle size
distributions much larger than the original liquid dispersion (~30 µm) while rehydration of other
samples yielded back the original particle size distribution. This study has shown that a tailored design
of the liquid precursor system using both adsorbing and a non-adsorbing polysaccharides is crucially
important to preserve the structure throughout the process and produce a functional liposomal powder.

252
New Processing Methods

EXPLORING THE POLYACETYLENE AND SUGAR CONTENT IN CARROT PUREES

TREATED BY PULSED ELECTRIC FIELDS
Aguiló-Aguayo1, I.; Rai1, D.; Hossain1, M.B.; Brunton2, N.; Lyng2, J.; Valverde1,
1
Food Bioscience Department, Teagasc, Food Research Centre Ashtown.
2
Agriculture and Food Sciences, UCD Institute of Food and Health, Dublin.
Pulsed Electric Fields (PEF) is an emerging non-thermal technology involving the application of high-
voltage energy in the form of very short pulses, leading to a minimum heating of the product.PEF induces
reversible permeabilization of cell membranes enhancing the efficiency of plant metabolite extraction
(1).Polyacetylenes and sugars have a nutritional interest in human diet and have an important impact in the
development of carrot flavour. Falcarindiol (FaDOH), falcarindiol-3-acetate (FaDOAc) and falcarinol
(FaOH) are the three main polyacetylenes present in carrots. Particularly, FaOH and FaDOH have
remarkable human health-promoting bioactivities. The objective of this research work was to explore the
influence of PEF processing in the polyacetylene and sugar content of carrot derived products such as
purees.
Fresh carrots were washed and grinded to obtain carrot purees. PEF treatments in batch mode were carried
out using the PEF unit ELCRACK HVP5. Samples were treated at field strengths of 0.25, 0.5, 0.75 and 1
kV/cm by applying 100, 300, 500, 1000 and 2000 pulses of 20 µs width at 20 Hz frequency. Extraction of
polyacetylenes was performed from freeze-dried purees using ASE 200 âautomated system(2). Their
separation and quantification was carried out by RP-HPLC (Agilent 1100) (3). Soluble sugars were
extracted from freeze-dried puree with methanol:water solution (4:1, v/v). The extracts were centrifuged
(14 000 rpm 2 min) and 0.5 mL of the supernatant was dried under N 2 at room temperature. The residue
was re-diluted in 400 mM deuterated phosphate buffer at pH 6.0 and 5 μL of a 1% solution of 3-
(trimethylsilyl) propoinic acid-d4 sodium salt (TSP) was used as internal standard. Sucrose, a-glucose, β-
glucose and fructose were identified and quantified by 1H NMR spectroscopy (Bruker AVANCE AQS600
spectrometer) (4).
Concentrations of FaDOH, FaDOAc and FaOH detected in PEF-treated carrot purees were up to 3 times
higher than raw samples when processing at 1 kV/cm irrespective of the number of pulses applied. These
treatment conditions did not affect the sugar levels of carrot purees. The application of treatments
consisting of 100 pulses and electric fields of 0.5 or 0.75 kV/cm also led to carrot purees with higher
polyacetylene content than those untreated. However, data also indicated that the higher the number of
pulses of the treatments, the greater the reduction in the initial polyacetylene levels of samples. A marked
decrease in the FaDOH and FaDOAc concentrations (up to 80%) was also observed in carrot purees
treated at 4 kV/cm irrespective of the duration of the treatment. FaOH was affected in lesser extend by the
same PEF treatment conditions indicating that it is the most PEF stable among the carrot puree
polyacetylenes. Concentrations of sucrose and ß-glucose reached a maximum (around 30% more than raw
purees) after processing samples at 4 kV/cm and 100 pulses, whereas the highest levels of a-glucose and
fructose (10 and 5 %, respectively) were achieved in carrot purees treated at 1 kV/cm and 300 pulses.
Results suggest that low inputs of energy improve polyacetylene content in carrot puree without affecting
their initial sugar content. Moreover, it was feasible to maximize the sugar content of the purees by short
and intense PEF conditions. Hence, PEF processing may enhance the bioavailability of polyacetylenes and
sugars in carrot purees and improve the health benefits of the product.
Keywords:Pulsed Electric Fields, Polyacetylenes, carrot puree.
References:
1. Knorr, D., Angersbach, A., Eshtiaghi, M.N., Heinz, V., and Lee, D. (2001). Trends in Food Science and Technology 12, 129–135.
2. Sfltoft, M., Eriksen, MR, Trager, AWB., Laursen, KH., Husted, S., Halekoh, U., Knuthsen, P. (2010). Journal of Agricultural
and Food Chemistry, 58, 7673-7679.
3. Pferschy, W., Eva, M., Getzinger, V., Kunert, O., Woelkart, K., Zahrl, J., Bauer, R. (2009). Food Chemistry 114(3) 1083-1090.
4. Cazor, A., Deborde, C., Moing, A., Rolin, D., This, H. Sucrose, glucose and fructose extraction in aqueous carrot root extracts
prepared at different temperatures by means of direct NMR measurements.(2006).Journal of Agricultural and Food Chemistry,
54: 4681-4686.

253
POSTERS SUBMISSIONS

255
New Developments in Food
Processing and Novel Foods

257
New Developments in Food Processing and Novel Foods

DEVELOPMENT OF A NEW FOOD: SWEET SAMOSAS

Raquel P. F. Guiné

CI&DETS / Dep. Indústrias Alimentares, ESAV, Instituto Politécnico de Viseu, Portugal

When a new food product is developed, it is essential to ensure that it will be accepted by consumers,
and that is why food preferences play an essential role in food choices and consumption. In this way,
when the development of new foods is made in parallel with a sensory analysis the risk of
unsuccessfulness is much reduced and the acceptability is better guaranteed. Sensory characteristics
like appearance, odour, taste and texture are important attributes that contribute for the perceived
quality of food products.
In this work six varieties of samosas were produced, all with sweet fillings, and they were tested by a
sensorial panel of 30 untrained tasters. The results revealed that all the varieties tested were fairly well
appreciated by the tasters who, however, showed some preference by three of them: chocolate &
hazelnut, chocolate & strawberry and apple & cinnamon.
Furthermore, a market study was performed enquiring 400 potential consumers, and these showed
highly interested in trying this new product, admitting to buy it to use in parties or at tea time. These
results are encouraging and may lead to the successfulness in launching the new food in the market.

259
New Developments in Food Processing and Novel Foods

BIOACTIVE POTENTIAL OF MEDICINAL PLANT EXTRACTS OBTAINED BY

EMPLOYING COMBINED CONVENTIONAL AND INNOVATIVE EXTRACTION
TECHNIQUES

Ana Belščak-Cvitanović, Draženka Komes, Anet Režek-Jambrak, Aleksandra Vojvodić,

Arijana Bušić, Vesna Lelas

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb,
Croatia

Extraction and product recovery are the most imperative steps in evaluation of valuable biologically
active compounds from different plant substrates and ensuring availability of high-quality herbal
products to consumers worldwide. With the growing interest in phytochemicals that exhibit positive
health effects, for use in the production of functional food products, a need arises for the development
of an efficient, simple, selective, environmentally friendly and economically feasible extraction
technique, which will provide extracts prepared with non-toxic solvents. As the result of growing
interest in innovative extraction techniques for the extraction of bioactive compounds, conventional
extraction techniques that use water as the extraction media, such as infusion, decoction and
maceration have been neglegted in recent years. Innovative extraction techniques including
Microwave-Assisted Extraction (MAE) and Ultrasonic-Assisted Extraction (UAE) are much faster and
efficient, and have significant advantages over conventional methods in terms of reduction in organic
solvent consumption, process duration, minimizing sample degradation and elimination of undesirable
and insoluble components from the extract.
In this study the extraction efficiency of polyphenols from three traditional, widely used medicinal
plants; nettle (Urtica dioica L.), hawthorn (Crateagus oxycantha L.) and olive leaf (Olea europaea L.)
by employing conventional and innovative extraction techniques was evaluated. In order to obtain an
extract for use in food purposes, the application of organic solvents for the extraction of polyphenols
was avoided by using water as the extraction solvent. Three conventional (infusions, maceration and
decoction) and one innovative extraction technique (Ultrasonic-Assisted Extraction (UAE)) of
medicinal plants, as well as their combination were employed. Bioactive potential of the obtained
extracts was evaluated in terms of their polyphenolic profile and antioxidant properties by using
spectrophotometric methods and high performance liquid chromatography (HPLC).
According to the obtained results, among conventional extraction techniques, infusions of all three
medicinal plants provided the highest and macerates the lowest polyphenolic yield, while the high
temperature maintained during preparation of decoctions led to degradation of polyphenols when
compared to infusions. Ultrasonically prepared extracts were more abundant in polyphenols than
conventinally prepared extracts. The combination of ultrasonic-treatment prior to maceration and
infusion revealed to be highly efficient for the extraction of polyphenols from all medicinal plants. The
highest extraction efficiency of polyphenols was observed in ultrasound-pretreated and infused
extracts. The extraction efficiency of specific polyphenols from different medicinal plants was
dependant on the employed extraction technique, as well as the antioxidant properties of extracts which
did not correlate well with total phenols, thus implying on the selective effect of employed techniques.

260
New Developments in Food Processing and Novel Foods

APPLICATION OF EXTRUSION-COOKING FOR NEW PASTA-TYPE PRODUCTS FROM

UNCONVENTIONAL RAW MATERIALS

Agnieszka Wójtowicz

Department of Food Process Engineering, Faculty of Production Engineering,

University of Life Sciences, Doświadczalna 44, 20-280 Lublin, agnieszka.wojtowicz@up.lublin.pl

Application of extrusion-cooking to processing of precooked pasta-type products brings several

advantages, which includes the possibility of varying the raw materials composition, using not only
wheat but also other cereals or pseudocereals, allows to obtain products with different structure,
processing simplicity, and finally, the finished product is ready for consumption after a short-time hot
water hydration. Precooked pasta products obtained with the extrusion-cooking application is
characterized by a high rate of starch gelatinization degree and compact internal structure.
The aim of the study was to determine selected physical properties, texture and sensory characteristics
of extrusion-cooked pasta-type products processed with various raw materials.
Spelt, buckwheat, maize, rice, barley and rye flours were processed using the modified single screw
TS-45 extrusion-cooker with screw length to diameter ratio L/D=16:1, equipped with additional
glycol-cooling section, at the temperature ranged from 80 to 115°C. Products were shaped for threads
with a forming die with 12 opens 0.8 mm in diameter.
Physical properties, like water absorption capacity, cooking losses during hot water hydration, colour
profile of dry and hydrated pasta in Lab scale, microstructure with SEM technique, organoleptic
quality by sensory evaluation of appearance, taste, flavour and stickiness of hydrated products and the
texture (hardness and firmness) were tested for all raw materials used.
Precooked pasta products were ready for consumption after 4-7 minutes of hydration in hot water. The
water absorption and hardness of dry pasta were depended mostly the screw rpm applied during the
extrusion-cooking treatment and the moisture content of raw materials. After hydration precooked
pasta showed stabile consistency, low stickiness, firm texture after 5 minutes of hydration and small
amount of cooking losses. SEM pictures showed compact inside structure with singular ungelatinized
starch particles. Depend on raw material used pasta products showed various notes during sensory
evaluation.
The extrusion-cooking treatment because of the complex thermal and mechanical treatment, gives
pasta specific characteristics of precooked products, which may be classified as convenient foods.
Precooked pasta processed from unconventional raw materials may be valuable for the nutrition as
low-fat, low-salt carbohydrates source, with specific texture and convenience, especially for the
consumers with some diet requirements.

Keywords: extrusion-cooking, precooked pasta, texture, microstructure, sensory

References:
Wójtowicz A., Mościcki L.: Influence of extrusion-cooking parameters on some quality aspects of
precooked pasta-like products. Journal of Food Science, 2009,74(5), 226-233.
Álvarez-Jubete, L., Arendt, E. K. and Gallagher, E.: Nutritive value of pseudocereals and their
increasing use as functional glutenfree ingredients. Trends in Food Science and Technology, 2010, 21,
106-113.

261
New Developments in Food Processing and Novel Foods

OPTIMIZATION OF RASPBERRY FREEZE-DRYING CONDITIONS

Sonja Djilas, Gordana Ćetković, Vesna Tumbas, Jasna Čanadanović-Brunet, Jelena Vulić,
Slađana Stajčić

Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia,
sdjilas@tf.uns.ac.rs

Preserving biological products by reducing their water content can be achieved by several dehydration
techniques. Freeze-drying is considered as the optimum process for manufacturing high-quality
dehydrated products, due to the employed low process temperature. The main advantages of the
process are the preservation of the initial raw material properties such as shape, appearance, taste,
flavour, texture and biological activity. However, freeze-drying is time consuming, energy-intensive
process and usually expensive to be carried out in all possible operating ranges. Therefore, the
optimization of freeze-drying would be essential for system design.
In this study response surface methodology (RSM), a statistical procedure frequently used for
optimization studies, has been used for optimization of raspberry, Willamette variety, freeze-drying
conditions. Freeze-drying experiments, involving a thick layer of raspberry fruits,were conducted in
different operating conditions according to a two-factor experimental design. Working temperature
(X1) and process time (X2) were determined as the most important factors affecting the criteria of final
product quality. Investiagted range of temperature was from -15 to -45 ºC, and of time from 24 h to 48
h. The quality of the final product was observed in terms of total polyphenol content in freeze-dried
raspberry samples. A suitable mathematical model for the freeze-drying process was developed and
validated. The multiple coefficient of correlation (R=0.8219) for the chosen second-order polynomial
model indicates high agreement between experimental and predicted values of total polyphenols in
freeze-dried raspberry. By analysing the responce surface and mathematical model obtained, the
optimal conditions found were -28.77 ºC and 36.40 h. Under these conditions, the predicted amount of
total phenolics was 48.82 mg/g. The optimum condition was verified by conducting experiments under
these conditions. The most significant effect (p=0.048) on the response variable was quadratic variable
time of the freeze-drying process (X22).
Results of this study show that freeze-drying preserves polyphenols in raspberry and that the regression
equation, obtained in this study, can be used as a mathematical model to find optimum conditions for
production of high-quality dehydrated raspberry.

Keywords: freeze-drying, response surface methodology, raspberry, polyphenols

262
New Developments in Food Processing and Novel Foods

ANTIOXIDANT ACTIVITY OF INDUSTRIAL BLACKBERRY POMACE EXTRACT

Sonja Djilas, Vesna Tumbas, Jasna Čanadanović-Brunet, Gordana Ćetković, Milica Krunić,
Slađana Stajčić, Jelena Vulić

Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad,
Serbia, sdjilas@tf.uns.ac.rs

During technological process of processing fruits and vegetables large amounts of by-products like
shells, seeds, foreign tissues and press cake (pomace) are generated. They represent economic deficit
and environmental problem, but also a very important loss of biomass and phytonutrients. Fruit and
vegetable pomace contains significant amounts of dietary fibers, compounds responsible for colors,
antioxidants and other substances, which have beneficial effect on human health. Berry crops, from
Rosaceae family in particular, represent one of the most important sources of polyphenol antioxidants.
Lately, blackberries are promoted as being a rich source of these compounds, which have antioxidant
activity as radical scavengers and other positive roles such as reducing the risk of cancer,
cardiovascular diseases and others.
Industrial blackberry pomace was extracted with 80 % ethanol (BP-I), and with 80 % ethanol after
supercritical fluid extraction (SFE), which removed lipophilic compounds (BP-II). It was determined
that SFE had significant influence on the extarction yield. The content of total polyphenols, flavonoids
and anthocyanins (total and monomeric) were determined spectrophotometically. The antioxidant
activity was assayed by DPPH and ABTS spectrophotometrical methods. Higher contents of total
polyphenols and flavonoids were observed in BP-II (2604.98 mg GAE/100 g pomace, 2079.14 mg
RE/100 g pomace, respectively), while BP-I had larger amount of total and monomeric antocyianins
(141.25 ± 11.85 mg CyGE/100 g pomace, 107.26 mg CyGE/100 g pomace, respectivelly). Also, BP-II
showed better antioxidant activity on DPPH• (IC50DPPH•=0.0051 mg/ml) and ABTS•+
(IC50ABTS•+=0.0044 mg/ml) than BP-I. However, results showed that both extracts had similar, very
expressed antioxidant activity, but slightly lower than Trolox (IC50DPPH•=0.0045 mg/ml;
IC50ABTS•+=0.0019 mg/ml).
Based on the obtained results it can be concluded that industrial blackberry pomace represents very
important source of phytonutrients, which could be used as additives, such as natural antioxidants
and/or natural colorants in food, cosmetics and pharmaceutical industry. Additionally, it contains
polyphenolic compounds with potential health benefits.

Keywords: industrial blackberry pomace, extraction, polyphenols, antioxidant activity

263
New Developments in Food Processing and Novel Foods

A HEALTHY SWEET TREAT FOR DIABETICS

G L Chaturanga1, N Perera1, Warna Fernando2, Manisha Wickramasinghe2 and Sagarika

Ekanayake1*
1
Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Sri
Lanka,
2
Maliban Biscuit Manufactories (Pvt) Ltd., Ratmalana, Sri Lanka
*sagarikae@hotmail.com
Introduction
Analysis of age standardized data for 1991-2001 proves that the chronic NCD mortality is 20-30%
higher in Sri Lanka compared to many developed countries. In addition to the rapid increase in the
prevalence of diabetes (13.9%) and pre-diabetes in adults (14.1%), anincrease in the incidence of type
2 diabetes among children and teenagers (10%) extends this health issue to the next generation. Thus,
correct dietary choicesfrom young age and proper dietary interventions with pharmacological
management for controlling diabetes have become an important issue. The food industry catering to the
need is attempting to produce healthy snacks with low sugar or sugar free, high dietary fibre or snacks
incorporating proven hypoglycemic extracts etc.
Objectives
The present study was aimed at determining the glycaemic response, glycaemic index (GI) and the
glycaemic load (GL) of a sweet biscuit produced without addition of sugar but low calorie sweetener
maltitol and calorie less sucralose targeting both the young and adult diabetic population.
Methodology
Sugars and digestible carbohydrate content were determined by AOAC methods. GIwas determined
according to the standard WHO criteria. Ethical clearance was obtained from the Ethics Review
Committee (Approval number 569/11), University of Sri Jayewardenepura. Healthy volunteers (n=25,
20-30 years, BMI: 18.5-24) were recruited for the study.
Results and discussion
Fructose, glucose, sucrose, maltose and lactose were not detected in the biscuit. The digestible
carbohydrate was 45%. The highest average peak glycaemic response elicited by the consumption of
biscuit was 118 mg/dL. The percentage reduction in blood glucose responses at 30, 45, 60, 90 and 120
min compared to glucose were 19.5%, 24.5%, 24%, 13%, -6%. The GI of the sugar less biscuit was
58±4 (Av±SEM) and was classified as a medium GI food. The value was comparable to that of a high
fibre cracker available in the market.
Conclusion
A normal edible portion of 03 biscuits will have a GL of 7 (low GL<10). This could be recommended
as a sweet healthy snack for both young and adult diabetics.
Keywords: diabetes, sugarless sweet snack, glycaemic index, glycaemic load
References:
1. FAO/WHO (1998). Carbohydrates in human nutrition: report of a joint FAO/WHO expert
consultation. FAO Food and Nutrition Paper 66: 1-140.

264
New Developments in Food Processing and Novel Foods

EMULSIFIED FISH-BASED SAUSAGE WITH REPLACEMENT OF FAT PER PROTEIN

ISOLATE AND USE OF NATURAL ANTIOXIDANT

PALEZI, S. C . 1,2.; RODRIGUES-SILVA, H.1,3; OLIVEIRA, C. A.4; DE CARLI, E.2;

KUBOTA, E. H.1
1
Federal University of Santa Maria, RS, Brazil. E-mail: hebermayca@yahoo.com.br
2
University of the West of Santa Catarina, SC, Brazil
3
University of Burgundy, France.
4
Federal Institute of Education, Science and Technology Sertão, PE, Brazil.

The production of foods with chemical constituents insurance, low nutritional value and high quality is
one of the greatest challenges facing the food industry of today. Sausagesare usually very appreciated
around the world with long shelf life, but bring in their constitution a vast amounts of unsaturated fat
and high calorie products. The present study aimed to evaluate the use of fish meat (Micropogonias
furnieri) for the manufacture of emulsified with an inline replacement of fat per protein isolated from
fish waste and use of natural antioxidant from Achyrocline satureioides(Lam.) DC. Chemical analyses
were made of raw material Micropogonias furnieri, proximal composition related to proteins, lipids
and ashes, being the values expressed in dry mass. Physical-chemical analyses were the following:
moisture, ash, fat, proteins, pH, following the methodology described by AOAC (1995). The color
analysis was performed following the methodology of Fontes et. al. (2005). The analyses were
performed at 0, 7, 14, 21, 28 and 35days of storage. The composition results expressed in percentage
were in accordance with the required standards by Brazilian law and also with previously published
results by various authors, including Contreras-Guzman (1994). The color analysis presented as a
result of coloring a shade lighter, due to less heme pigment content in fish than red meat. The obtained
pH values were between 6.47 and 6.93 within the expected values for inline emulsified products. The
chemical analysis of the raw material, related to proximal composition, for proteins were 90.89%,
lipids and ashes 2.17% and 5.53%, values expressed as average in dry mass. The results of the protein
have been isolated proximal composition of 97.59% to protein, less than 0.1% for lipids and 2.28% to
ashes, values that are within the expected range. It appears, then, that it is possible to produce
emulsified meat-based inline of fish with low commercial value with fat replacement for fish residue
protein isolated and using a natural antioxidant. Thereby a product with value low-lipid, high-protein,
with chemical constituents safe to human.
Key-words - fish, lipid contents, chemical constituents
Bibliographical references
AOAC. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS., 16th edn. Washington, D.C.
1995.
FONTES, P. R.; RAMOS, E. M. ; GOMIDE, M L.A.de. Objective Assessment of Color
Added bologna Blood Treated with Carbon Monoxide and Formulated With
Not Adding or nitrite. In: III BRAZILIAN CONGRESS OF SCIENCE AND
TECHNOLOGY OF MEAT, 2005, São Paulo. Campinas: CTC / ITAL, CD-ROM
(SE05-38), 2005.
CONTRERAS-GUZMÁN, E. Biochemistry of fish and derivatives. Jaboticabal; FUNEP,
1994.

265
New Developments in Food Processing and Novel Foods

PRODUCTION OF CA-BINDING PEPTIDES FROM TILAPIA PROTEIN USING

ENZYMATIC MEMBRANE REACTOR

Narin Charoenphun1,2*, Benjamas Cheirsilp3, Wirote Youravong1,2

1
Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai,
90112, Thailand
2
Membrane Science and Technology Research Center Prince of Songkla University, Hat Yai, 90112,
Thailand
3
Department of Industrial Biotechnology, Faculty of Agro-Industry Prince of Songkla University, Hat
Yai 90112, Thailand
*
Corresponding author: (E-mail: poopee_05@hotmail.com)

The use of enzymatic membrane reactor (EMR) to integrate a reaction vessel with a membrane
separation unit is emerging as a beneficial method for producing bioactive peptides. In this study, the
EMR was employed to produce Ca-binding peptides from tilapia protein. A hollow fiber membrane
(MWCO 5 kDa) was equipped with stirred reactor tank. The enzymatic hydrolysis and separation of
peptides conditions were performed at constant temperature 50°C and pH 8. The investigation was
focused on the effect of process parameters on Ca-binding peptides conversion and productivity during
batch and continuous EMR. It was found that proteins have to be pre-hydrolyzed for 60 min with
Alcalase 2.4L before introduce to EMR to reduce flux decline due to fouling. In batch EMR, operating
at transmembrane pressure (TMP) of 0.5 bar and cross flow velocity (CFV) of 2.0 m/s, gave the
highest Ca-binding activity conversion and productivity. For continuous EMB, using the same
operating conditions as performed in batch EMR, the Ca-binding activity conversion and productivity
were 129 % and 1.3 mg Ca binding peptides/unit of enzyme, respectively. This result indicates that
EMR is an effective process for producing Ca-binding peptide and continuous EMR is recommended
for commercial production.
Keywords: Ca-binding peptides, membrane reactor, ultrafiltration, tilapia protein, fouling
References:
Charoenphun, N., Cheirsilp B., Sirinupong, N. and Youravong W., 2013. Calcium-binding peptides
derived from tilapia (Oreochromis niloticus) protein hydrolysate. European Food Research and
Technology. 236:57–63.
Charoenphun, N., Youravong W., and Cheirsilp B. 2013. Determination of reaction kinetics of
hydrolysis of tilapia (Oreochromis niloticus) muscle protein for manipulating production of bioactive
peptides with antioxidant activity, angiotensin-I-converting enzyme (ACE) inhibitory activity and Ca-
binding properties. International Journal of Food Science and Technology. 48:419-428.

266
New Developments in Food Processing and Novel Foods

SUPERCRITICAL CO2 EXTRACTION OF ROASTED APRICOT KERNELS OF

DIFFERENT ORIGINS COMPARED TO CONVENTIONAL PRESSING

Roland Pöttschacher, Matthias Schreiner and Angelika Petrasch

University of Natural Resources and Life Sciences, Department of Food Science and Technology,
Institute of Food Technology, Vienna

The soft kernels of apricots (Prunus armeniaca) are a by-product of the fruit processing industry. In
Austria they represent an unused source, due to the high personnel costs for the manual separation of
the kernels from their hard shells. In Austria apricot kernel oil is a relatively young and unknown
product and the kernels for the production are imported. Only a few oil mills produce small batches of
oil, which is located in the higher price segment. The production process is similar to the production of
traditional pumpkin seed oil of the southern Austrian region of Styria. There is a lack of data in
scientific publications related to Austrian apricot kernels and products made out of it, in contrast to
kernels of other origins. Several studies dealt, e.g. with supercritical fluid extraction (SFE) of unroasted
apricot kernels, using supercritical CO2 (sc-CO2) (ÖZKAL, 2005; TIAN and ZHAN, 2009).
The aim of this study was to compare the chemical (dry matter, crude protein, crude fat, sugar, ash,
cyanide content) and physical properties (size and mass) of apricot kernels from the Lower Austrian
region Wachau with kernels from the international market produced in Uzbekistan. In a second step,
apricot-kernel oil was produced by SFE using sc-CO2 and pressing with a screw-press. The pre-
treatment of the kernels was carried out according to the traditional pumpkin seed oil production. The
kernels were ground, kneaded with water (10 % wt/wt) and salt (1.5 % wt/wt) and toasted (66 min).
Subsequently, a 3² factorial design and response surface methodology (RSM) were used to find the
optimal combination of pressure (30.0, 37.5, 45.0 MPa) and temperature (60.0, 65.0, 70.0 °C) for a
maximum of yield after 15 min and 120 min of SFE. After a centrifugation step the amount of oil of
the pressed and extracted products were compared and related to the total fat content of the material.
Significant differences between the investigated apricot kernels were found among size, mass and
chemical composition. The Uzbek kernels were significant wider, longer and thicker. The fat content of
the Uzbek kernels was about 10 % wt/wt higher than of the Austrian counterpart. The maximum yields
for SFE of both masses could be achieved with a pressure of 45.0 MPa, the temperature did not have a
significant influence on yield. Extraction rates of the SFEs were also different. The maximum yield
after 15 min of SFE was higher for the Austrian mass compared to the Uzbek mass. After 120 min of
SFE a higher amount of the available oil could be extracted from the roasted mass made of Uzbek
apricot kernels than from Austrian kernels. The smallest amount of oil was removed by pressing.
Keywords: supercritical fluid extraction, apricot kernels, screw press
References:
ÖZKAL, S. G., M.E. YENER and L. BAYINDIRLI: Response Surface of apricot kernel oil yield in
supercritical carbon dioxide. LWT 38 (2005), 611-616.
TIAN, H. and P. ZHAN: Supercritical CO 2 fluid extraction of almond oil rom apricot cv. Xiaobai and
analysis of its fatty acid composition. Food Science, China. 30 (2009) 48-49.
WIMMER, E., H. MACKWITZ, S. SCHEMITZ, U. BURNER and W. STADLBAUER: NaWaRo-
Cascading für die Wellness-Regio, Untersuchung der kaskadischen Nutzungsmöglichkeiten von
Steinobst-Restmassen im Food- und Non-food-Bereich. Berichte aus Energie- und Umweltforschung,
Bundesministerium für Verkehr, Innovation und Technologie. 18 (2003).

267
New Developments in Food Processing and Novel Foods

THE USE OF CHITOSAN AS A CLARIFICATION AGENT IN THE PRODUCTION OF

CLEAR FRUIT JUICE AND DETERMINE THE EFFECTS ON QUALITY
CHARACTERISTICS OF FRUIT JUICE

Özge Tastan,Taner Baysal

Ege University, Faculty of Engineering, Department of Food Engineering, Izmir, TURKEY

otastan07@gmail.com, taner.baysal@ege.edu.tr

Fruit juice industry is in search of a simplified technology which enables a quick clarification and
stabilization of fruit juice. Clear fruit juice production consist of two phases: depectinization and
clarification. Clarification is an important step in the processing of fruit juice mainly in order to
remove pectin and other carbonhydrates which are present in the juice. The high concentration of
pectin leads to colloid formation, which constitutes one of the main problems during the processing of
clear fruit juices. Generally, clarifying procedures can be achieved by centrifugation, enzymatic
treatment, applying clarifying agents such as gelatin, bentonite, silica sol, and polyvinly pyrrolidone.
However, these processes can be labor-intensive, time-consuming and discontinuously operated.
Chitosan (deacetylated chitin) being polycationic in nature has been found to be effective coagulating
agent in aiding the separation of suspended particles from beverages. Further, chitosan being nontoxic
and biodegaradable, it may be used as an alternative agent for clarification of fruit juices. (-NH2) group
of chitosan molecule is protonated (NH3+) at low pH values, fruit juice turbidity substances forming
the electrostatic interaction is connected to the negatively charged and provides flocculation as soon as
possible by getting their electrical charges to neutral situation. Purpose of this study is to investigate
the possibilities of the utilization of chitosan as a microbial polysaccharide using clarification agent in
the production of clear apple juice and specified the effects on the quality characteristics of apple juice.
It was determined that the effects of chitosan on physical (turbidity, color, viscosity), chemical (acidity,
pH, soluble solids, total phenolic, total anthocyanin content) and sensory (final product) characteristics
of apple juice before and after clarification, and also establishing additionally differences between the
treated conventional clarification of apple juices during storage period. It was observed that,
clarification of apple juice by using chitosan can be suitable, easily applicable and occuring short time.
In this way, chitosan can be proposed as an alternative clarification agent for production of apple juice
in excellent clarity. Furthermore, production of clear apple juice can be performed only clarification
step with direct chitosan application without the need for enzymatic treatment. According to results of
analysis; apple juice has been largely protected natural features and quality characteristics were
determined to be better than traditional clarification. The conclusion of this study, in good quality,
stable and extremely clear apple juice production was carried out and overcome some of the
negativities that can be seen in the traditional method of clarification.

268
New Developments in Food Processing and Novel Foods

THE VARIATION OF COLOUR, POROSITY AND VOLUME OF MICROWAVE BAKED

CAKES

Özlem Alifaki1*, Özge Şakıyan Demirkol1

1
Ankara University, Food Engineering Department, Ankara, Turkiye

In this study, it is aimed to investigate the effect of partial usage of chickpea flour instead of wheat
flour and DATEM addition to the formulation on colour, porosity and volume of cakes during
baking in microwave oven. In addition, the effect of microwave power and baking time on the
quality of cake were investigated. A white layer cake batter recipe containing 100% cake flour,
100% sugar, 25% fat, 12% non-fat dry milk, 9% egg white powder, 3% salt, 5% baking powder
and 90% water was used in the experiments. Two different ratios of chickpea flour to total flour
were used in the experiments (30% and 50%). DATEM was added in different amounts (0.4%,
0.8% and 1.2%) to the formulation. The cake batters with different formulations were baked by
using three different microwave oven power as 300 W, 350 W and 400 W for 2.5, 3.0, 3.5 minutes.
Replacement of chickpea flour resulted in cakes with higher color change values and higher
moisture content. Porosity data were not significantly affected by this replacement. Volume was
the most effected quality parameter from DATEM addition to the formulation. It was observed that
an increase in DATEM concentration caused an increase in volume values of cakes. Both
microwave power and baking time was found to be positively effective on color change, volume
and porosity values of microwave baked cakes.
Keywords: Microwave, cake, volume, porosity, color

269
New Developments in Food Processing and Novel Foods

EFFECTS OF FORMULATION, BAKING TIME AND MICROWAVE POWER ON

DIELECTRIC PROPERTIES OF CAKE DURING BAKING WITH MICROWAVE OVEN

Özlem Alifaki1*, Özge Şakıyan Demirkol1

1
Ankara University, Food Engineering Department, Ankara, Turkiye

Dielectric properties can be used to understand food materials behavior during microwave processing.
Dielectric properties influence the level of interaction between food and high frequency electromagnetic
energy. Dielectric properties are, therefore, important in the design of foods intended for microwave
preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake
formulations during baking in microwave oven. The effects of formulation, frequency and baking time
were examined for cake batter samples. A white layer cake batter recipe containing 100% cake flour,
100% sugar, 25% fat, 12% non-fat dry milk, 9% egg white powder, 3% salt, 5% baking powder and 90%
water was used in the experiments. Two different ratios of chickpea flour to total flour were used in the
experiments (30% and 50%). DATEM was added in different amounts (0.4%, 0.8% and 1.2%) to the
formulation. The cake batters with different formulations were baked by using three different microwave
oven power as 300W, 350W and 400W for 2.5, 3.0, 3.5 minutes. The dielectric properties were
determined at a frequency range of 500 MHz to 3 GHz. Dielectric constant and loss factor of investigated
samples were shown to be dependent on formulation, frequency and baking time. The increase in baking
time decreased dielectric constant and loss factor of all formulations. It was found that both dielectric
constant and loss factor decreased for all formulations with increasing frequency.
Keywords:Microwave baking, Cake, Dielectric loss factor, Dielectric constant

270
New Developments in Food Processing and Novel Foods

FUNDAMENTAL AND EMPIRICAL RHEOLOGICAL ASSESSMENT OF BETA-GLUCAN-

ENRICHED GLUTEN-FREE FORMULATED RICE DOUGHS

Felicidad Ronda1, Sandra Pérez-Quirce1, Alessandro Angioloni2, Concha Collar2*

(*) Corresponding author: ccollar@iata.csic.es

1
Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and
Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
2
Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos
(CSIC),
Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain.

The significance of the incorporation of associated viscous dietary fibers (hydroxypropylmethlcellulose

semi-firm –SFE- and weak –NE- gel like forming, and barley ß-glucan, BBG) at different amounts
(1.6–7.5%, flour basis) into gluten-free rice-based dough formulations, on the rheological profile of
hydrated (70-110%, flour basis) fibre-flour composite blends has been investigated. A dual
fundamental (Dynamic oscillatory and creep-recovery tets) and empirical (consistency, and viscometric
profile) rheological approach was adopted to assess the viscoelasticity of fibre enriched rice-based
dough matrices. Retrieved functional variables were analysed for dependence on dough hydration and
on viscous dietary fibres, and for correlations within parameters from both small and large deformation
tests. The water competition of fibre macromolecules expliciting different water binding and gelling
abilities resulted in additive, synergistic and/or antagonistic effects on major rheological features.
Higher consistent doughs corresponded to those with larger dynamic moduli with poorer frequency
dependence, lower elastic deformation at a constant stress, and higher viscosity at steady state. In
addition, doughs exhibiting higher viscous component (oscillatory dynamic test) showed
concomitantly lower viscosity profiles during cooking (mimetic viscometric test).

271
New Developments in Food Processing and Novel Foods

BARLEY SOURDOUGH AND ITS USE IN BREAD PRODUCTION

Marcela Slukova1, Iva Honcu1, Josef Prihoda1, Sarka Horackova2

1
Department of Carbohydrates and Cereals, 2Department of Dairy, Fat and Cosmetic Science, Institute
of Chemical Technology Prague, Czech Republic
Marcela.Slukova@vscht.cz

Most famous fermentation of barley is connected with malt processing for beer or whisky production.
Production of barley pearls or flour is much less known. A use of different fermented products of
barley milling provides another possibility of utilization of barley in human nutrition. In order to
provide the barley sourdough, barley flour or bran were fermented using both Lactobacillus plantarum
(JM-57V-7A) and Lactobacillus sanfranciscensis (CCDM 451) and moreover Propionibacterium
freudenreichii subsp. freudenreichii under the different processing conditions. Lactic acid bacteria
(LAB) and propionic acid bacteria (PAB) were used for their complementary carbohydrate
metabolism. LAB mainly produces lactate and PAB metabolize lactate to acetate and propionate. These
natural organic acids could serve in food as preservatives owing to their antimicrobial effect. The
complete chemical analysis was done in prepared barley sourdough. Matured barley sourdough was
added to bread dough and microbiological analysis, sensory evaluation and texture of bread were
performed. Barley sourdough inhibited the growth of usual bread spoilage molds (especially
Penicillium expansum and Fusarium culmorum), prolonged shelf life of bread (up to 14 days) and
improved the nutritional and breadmaking properties of bread. The increase of total and soluble dietary
fibre and proteins content was observed in barley sourdough during fermentation. The addition of
fermented barley products to bread also improved the consistency and breadmaking quality of dough.
Barley sourdough showed very good retention and binding capacity of water and usual aqueous
solutions.
Keywords: barley, sourdough, shelf life

272
New Developments in Food Processing and Novel Foods

OPTIMIZATION OF THE RICE NOODLE WITH HYDROCOLLOIDS USING RESPONSE

SURFACE METHODOLOGY

Jung-Ah Han, Joo Yeon Hong

Department of Foodservice Management and Nutrition, Sangmyung University, Seoul, Korea

vividew@smu.ac.kr

Response surface methodology (RSM) was used to optimize the condition of rice noodle with
hydrocolloids such as hydroxypropyl methyl cellulose(HPMC) and potato starch. Central composite
design was adopted for optimum condition for rice noodle preparation. As the independent variables,
addition amount of wheat flour (X1), HPMC concentration (X2) and potato starch content (X3) were
set to, and tension force (Y1), tension distance, (Y2) and soluble sugar amount after cooking (Y3) were
set up as dependent variables. The coefficient values (R2) of Y1, Y2,and Y3 were 0.779 0.858, and
0.963, respectively, indicating statistical significance. As results, HPMC increased the Y1 and Y2,and
decreased the Y3, implying a very important variable for rice noodle. Soluble sugar in cooking water,
one of the important properties of noodle, showed positive correlation with wheat flour and potato
starch, however, negative with HPMC. The optimum condition for manufacturing rice noodle was
wheat flour (X1) = 12.7%, HPMC content (X2) = 15%, starch content (X3) = 22.1% respectively,
based on 100 g rice flour. Predicted values of the three dependent variables were Y1 =51.1 gf, Y2 =30
mm, Y3= 0.98, and the experimental values of prepared rice noodle under the optimal condition for
verification nearly coincided with the predicted values, satisfying thee conditions, implying that this
design was proper and satisfactory.
Key words: rice noodle, hydrocolloids, RSM, HPMC, potato starch
References:
(1) Box GEP, Wilson KB. (1951). On the experimental attainment of optimum conditions. J.R. Stat.
Soc. Ser. B, 13: 1-45
(2) Bhattacharya M., Zee SY, Corke H. (1999). Physicochemical properties related to quality of rice
noodles. Cereal Chemistry76(6): 8612-867
(3) Seib PA, Liang X, Guan F, Liang FT, Yang HC. (2000). Comparison of Asian noodles from some
hard white and hard red wheat flours. Cereal Chemistry 77(6): 816-822

273
New Developments in Food Processing and Novel Foods

STUDY ON RETROGRADATION-RETARDATION TECHNOLOGY AND

PHYSIOCHEMICAL PROPERTIES OF SEVERAL COMMERCIAL RICE FLOUR

Gwi-Jung Han, Seo-Young Han, Kyung-Mi Kim, Ji-Hyun Yu, and Ji-A Ahn

National Academy of Agricultural Science, Rural Development Administration, Korea.

hgjaz@korea.kr

Cooked starchy foods have a short shelf-life as a result of retro gradation. In Northeast Asian countries,
such as Korea, Japan, and China, rice cake has been the staple food and a characteristic food ingredient
in local traditions including ancestral rites, religious ceremonies, folk customs, agricultural rituals, and
seasonal observances. In cooking Korean rice cakes, the swollen rice is milled, heated, and kneaded
with physical force. Our previous study investigated the effect of added moisture volume and physical
impacting process on several rheological properties of rice cake. Retro gradation-retardation
technology developed in our previous study cannot be attributed to one factor but to interactions
among moisture content, temperature, physical impact, and grain starch property. The rice cake made
with technology application had a smooth pore-free surface that prevented moisture from evaporating,
while the surface of the cake made without technology application was very rough and porous. The
present study was performed to determine optimum manufacturing condition for maintenance of
rheological properties of rice cake made from commercial wet-milled rice flour adapted with retro
gadation-retardation technology. The important parameter for the evaluation of the texture of rice cake
include hardness, adhesiveness and cohesiveness. We analyzed chemo rheological and the related
quality property changes of several commercial wet-milled rice flour compared to traditional wet-
milled rice process. Physiochemical properties such as, water contents, water holding capacities,
solubilities, swelling power, particle sizes and pasting characteristics were measured. For gelatinization
characteristics of RVA, peak viscosity, final viscosity, breakdown, and total setback viscosity were
estimated. The water content and water holding capacities of various types of rice flours were 9.29-
12.93% and 122.1-184.1%, respectively. Their solubilities and swelling power were 12.2-17.2% and
12.7-15.1, respectively. Particle distribution of rice flour had under 140 mesh of particle sizes. The
peak viscosities of the samples were 230.5-287.7. Among the rice flours, the lowest pasting
temperature was 65.1-69.7℃. We concluded there were no difference in quality characteristics between
wet-milled rice and commercial rice flour. With the results above, the optimum manufacturing
condition for maintenance of rheological properties of rice cake made from commercial wet-milled rice
flour is 65~80% of water, grain starch, and punching at 450 rpm for 13 mins under the storage
temperature at 20℃.

274
New Developments in Food Processing and Novel Foods

LOW SUGAR REPLACEMENT FOR RTE CEREAL COATING

Şelale Kara1, Emine Erçelebi1*

1
Gaziantep University, Food Engineering Department, Gaziantep, 27310, Turkey
selalekara@gantep.edu.tr

Currently, many ready-to-eat (RTE) cereals are coated with sugar to keep them from becoming soggy
in milk and to extend bowl life. Pre-sweetened ready-to-eat breakfast cereals typically utilize aqueous
mixtures consisting of sucrose and other ingredients such as corn syrup, honey, or other syrups and
sweeteners to create a coating on the outside surface of the cereal piece. Upon drying, the coating
provides a crispy texture that is not sticky, helps extend bowl life and contributes to the flavor and
appearance of the cereal piece. However, added sugar has been linked to obesity, hyperactivity, and
dental caries. Because of health concerns of added sugar, there is a need to identify alternative coating
materials. Unfortunately, current technologies that reduce sugar in cereal coatings typically result in
cereal pieces that are sticky or loss in sweet flavor. So, the major hurdle of creating a low-sugar
replacement for RTE cereal coating is the loss of the desirable texture, color, and flavor that sugar-
coated RTE cereals posses. RTE cereal business needs are: (1) seeking materials and/or processes that
allow replacement of a substantial portion of sucrose in a cereal coating without resulting in cereal
pieces that stick together during processing and throughout shelf life, (2) address the consumer need of
reducing sugar in pre-sweetened breakfast cereal coatings while maintaining the desired eating quality
(crispy texture and sweet taste while in milk) and physical properties (not sticky). The aim of present
study is to review RTE cereal coating with trends, problems and possible approaches for future trends.

Key words: ready-to-eat cereal, coating, low sugar replacement

275
New Developments in Food Processing and Novel Foods

INFLUENCE OF CITRIC ACID AND TUMBLING MARINATION TIME ON THE

PHYSICOCHEMICAL, SENSORY AND MICROSTRUCTURAL PROPERTIES OF SPENT
HEN MEAT

Salma Mohamad Yusop, Nor Fazelin Mat Zain, Azhana Hamzah, Hamad Mohamad Salah &
Abdul Salam Babji

School of Chemical Sciences and Food Technology, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
*Corresponding author; email: salma_my@ukm.my

This study was conducted to determine the effect of incorporating citric acid (0 and 1.5%) and different
tumbling time (10 and 20 min) on the physicochemical, sensory and microstructural properties of
marinated spent hen breast meat. Physicochemical analyses namely meat pH, marinade uptake,
cooking loss, texture and surface colour (L*, a*, b* values) along with sensory evaluation and scanning
electron microscopy were carried out. Results showed that samples prepared with 1.5% citric acid and
20 min tumbling time possessed a good correlation relationship with a* (redness) values and most
sensory attributes measured including taste, juiciness and overall acceptability. Although having a
relatively lower marinade uptake (31.77%) and an increased hardness, these samples also obtained a
lower cooking loss (46-47%). It can be observed from the scanning electron micrographs that a greater
degree of denaturation and swelling of muscle fibers were evident on these samples. These results
suggest that the best marination technique for spent hen meat would be by incorporating citric acid and
prolonged tumbling time (20 min) as it is proven to be effective at improving the quality of marinated
meat.

276
New Developments in Food Processing and Novel Foods

THE QUALITY CHANGE OF RICE STORED AT DIFFERENT CONDITIONS

Gülen Yeşilören1*, Aziz Ekşi1, Özge Şakıyan Demirkol1, Aslı İşci1, Emre Arısoy2, İrem Akıncı2
1
Ankara University, Food Engineering Department, Ankara, TURKEY
2
Arçelik Refrigerator Plant, Eskisehir, TURKEY

Rice is the primary energy source for more than half of the world’s population. It is mostly consumed
in Asia and countries in the Far East. Since, relative humidity and temperature of air are high in these
countries, it is important to improve the storage conditions of rice. In this study, it was aimed to
investigate the quality change of rice stored at different conditions. The rice samples, provided from
China, were stored in both plastic box and packing cloth at four different conditions (4°C, 10°C, 24°C
(room temp.) and 30°C (80% RH)) for a period of 6 weeks. The indicated storage temperatures were
achieved by Arçelik refrigerators and an incubator. Storing at 10°C was performed in a rice storage
drawer of a refrigerator that is specially designed by Arçelik. The change in color and moisture content
of rice samples were analyzed once a week. It was observed that the samples stored in specially
developed drawer at 10°C had the lowest moisture content and in lack of unwanted odor due to high
moisture. Moreover, storage of rice at 10°C was found to be convenient for color stability of samples.
Keywords: Rice, cold storage, color, moisture content

277
New Developments in Food Processing and Novel Foods

EFFECTS OF DIFFERENT BIOACTIVE COMPONENTS ON PHISYCAL, SENSORY AND

NUTRACEUTICAL PROPERTIES OF CRISP BREAD

S. Mildner-Szkudlarz,1 M. Majcher,1 A. Makowska,1 M. Remiszewski,2 W. Obuchowski1

1
Department of Food Science and Nutrition, Poznań University of Life Sciences, Poland,
Wojska Polskiego 28, 60-637 Poznań, Poland, e-mail: mildners@up.poznan.pl
2
Department of Food Concentrates, Institute of Agricultural and Food Biotechnology, Poznan, Poland

Extrusion has become a popular food-processing technique especially in the cereal and snack food
industry. It is considered to be a high-temperature-short-time processing method and is capable of
preserving desirable food components and destroying microorganisms. The end products are typically
low moisture, which allows them to be shelf-stable. The thermal energy generated by viscous
dissipation during extrusion with combination of shearing effect cooks quickly the raw mixture so that
the properties of the materials are modified by physico-chemical changes of the biopolymers. Because
extrusion is a common food processing practice, many studies have been done to determine its effects
on the nutritional aspects of food including phenolic compounds, which are known to be heat sensitive;
these effects may be beneficial or detrimental.
Therefore, the aim of this research was to investigate possibilities of different bioactive components
utilization through the production of triticale based snack food using extrusion process. The target was
also to determine the effect of extrusion processing as well as bioactive components addition on the
nutraceutical, physical and sensory properties of crisp bread.
Powder made from quitch-grass, bean, Urtica dioica L., Cynara scolymus, hull of buckwheat, variety
of cabbage, fenugreek and aqueous extract from yellow tea, Morus alba L. were prepared, mixed with
triticale flour and corn starch in various ratios and extruded using corotating twin-screw extruder. The
nutraceutical composition of crisp breads including phenolic compounds and their antioxidant activity
measured by DPPH˙and ABTS˙methods, sensory analysis, colour intensity and volatile compounds
profile were analyzed.
All bioactive ingredients are rich source of phenolic compounds. Crisp bread made with bioactive
ingredients were characterized by significantly higher, from 2 to 8-fold, phenolic compounds level than
control crisp bread. The assay of radical-scavenging activity and ABTS showed that addition of
bioactive components greatly enhanced antioxidant properties of crisp breads. DPPH˙ in nine types of
crisp breads ranged from 0.01 to 8.06 mg TRE per g d.m. Definitely greater differences were observed
for ABTS˙ value (from 1.05 to 14.17 mg TRE per g d.m). Significant effects on breads colour
wererecorded especially for Urtica dioica L, Cynara scolymusand variety of cabbage. Those crisp
breads were characterized by lower lightness and a smaller proportion of red colour than control
samples. Although both control and supplemented crisp breads showed common volatile compound
profiles, there were significant differences in the concentrations of those components. Sensory
evaluation of enhanced crisp breads revealed that 5% of bean, 1% of yellow tea extract, 1% of Morus
alba Lextract, 5% of quitch-grasscould be incorporated to prepare acceptable products.
Hence, development and utilization of such functional foods will not only improve the nutritional
status of the general population but also helps those suffering from degenerative diseases.
Keywords: crisp bread, bioactive components, phenolic compounds, antioxidant activity, volatile
compounds
Contract: European Union, European Regional Development Fund
BIOACTIVE FOOD POIG 01.01.02-00-061/09

278
New Developments in Food Processing and Novel Foods

EFFECTS OF GRAPE BY-PRODUCT FORTIFIED BREADS ON NUTRITIONAL

PARAMETERS IN RATS

S. Mildner-Szkudlarz, J. Bajerska, W. Obuchowski

Department of Food Science and Nutrition, Poznań University of Life Sciences, Poland,
Wojska Polskiego 28, 60-637 Poznań, Poland, e-mail: mildners@up.poznan.pl

Hypercholesterolemia is a lipoprotein metabolic disorder characterized by high serum low density

lipoprotein and blood cholesterol. Increased oxidant stress, resulting from both increased oxygen free
radical production and decreased nitric oxide generation, seems to play a significant role in chronic
inflammatory responses to hypercholesterolemia and atherosclerosis. Among fruits grapes are a major
source of PC, while grape by-products, even after contact with the fermenting wine, still contain huge
amounts of PC and DF.They are good sources of flavanols, flavonols and phenolic acids, which have
been reported to have potential beneficial effects on lipid metabolism.Additionally, DF from grape skin
was effectivein the protection against oxidative damage by lipid peroxidation through an improvement
of the antioxidant defense system in rats fed a high fat diet, as well asrats with a low fat diet.
The present study was designed to evaluate the effects of new breads fortified with two different forms
of grape by-products, including dried powdered skins (PGP) and freeze-dried extract therefrom (EGP)
on body weight, food intake, fecal bulking and fat and protein digestibility in adult Wistar rats fed on
10 gkg-1 cholesterol and 2.5 g kg-1 cholic acid-added diets.
The control rats were fed a control high fat diet (HFD) based on the AIN-93G semipurified rodent diet
supplemented with 70 g kg-1 lard as fat, 10 g kg-1 cholesterol and 2.5 g kg-1 cholic acid. The
experimental rats were fed on a 53% mixed rye bread powder without grape by-products (HFD+CB) or
mixed rye bread powder fortified with 6% PGP (HFD+PGP) and 1.4% EGP (HFD+EGP) instead of
wheat and potato starches in the control diet for 6 weeks.
There were no significant differences in daily food intake, weight gainand FERbetween all groups.
Feeding HFD+PGP and HFD+EGP fortified breads increased about 1.6-fold fresh stool weight;
however, no significant differences were found between HFD+CB and HFD+EGP groups. This effect
could be due to the associated effect of fruit DF and PC along with held water and colonic bacteria
excreted. The intake of HFD+PGP and HFD+EGP bread feedings increased significantly feces fat,
decreasing the apparent digestion of fat compared with the control HFD and HFD+CB groups. A
significant reduction in the apparent digestion of protein was also observed in diets enriched with both
PGP and EGP. The inhibition of digestive enzymes and formation of water-insoluble complexes with
proteins have been used to explain the reduced apparent digestibility of protein in polyphenol-
containing diets.
Despite the higher fecal excretion of protein,HFD+PGP and HFD+EGP bread feedings seem to have
no negative nutritionaleffects in rats, while excessive consumption of products enriched with extracts
from grape by-products could be unfavorable, especially for undernourished individuals.
Keywords: grape by-products, polyphenols, hypercholesterolemia, nutritional parameters,rats
This research was financed by the State Committee for Scientific Research (Poland) under project
NN312 157734.

279
New Developments in Food Processing and Novel Foods

THE EFFECT OF DEACIDIFICATION BY NEUTRALIZATION ON THE CHEMICAL

COMPOSITON OF SOUR CHERRY JUICE

Gülen Yeşilören1*, Aziz Ekşi1

1
Ankara University, Food Engineering Department, Ankara, Turkey

Sour cherry juice is not suitable for direct consumption due to its high acidity. It’s necessary to reduce
the acidity before consumption. However the method chosen shouldn’t affect the chemical and
sensorial properties of sour cherry juice. In this study neutralization was applied to reduce the acidity
of sour cherry juice.
As research material, sour cherry juice (13,5 ⁰Bx, titrable acidity 1,4 g as malic acid/100mL) was
prepared from concentrated sour cherry juice. It was aimed to reduce the titratable acidity from 1.4 g to
0,7 g as malic acid/100mL by adding calcium carbonate, calcium hydroxide and potassium carbonate.
The effects of methods on the samples were identified by determining brix degree, pH value, titratable
acidity, L-malic acid, citric acid, glucose, fructose, sucrose, total phenolics, monomeric anthocyanins,
color intensity, potassium, sodium, calcium, magnesium, phosporus concentration. Sensorial properties
were also analysed after the experiments.
According to the results, there wasn’t a significant impact on the chemical composition (except Ca and
K concentration) of sour cherry juice treated with CaCO 3, Ca(OH)2, K2CO3. However, Ca(OH)2 and
K2CO3 were not found to be acceptable due to its chemical and salty taste, respectively.
It can be concluded that the deacidification by adding CaCO3 is appropriate for production of ready to
drink sour cherry juice.
Keywords: Sour cherry juice, titratable acidity, neutralization, deacidification

280
New Developments in Food Processing and Novel Foods

EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES

OF RYE BREAD

W. Obuchowski 1, J. Bajerska2, S. Mildner-Szkudlarz1

1
Institute of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-
624 Poznan, Poland.
2
Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego
31, 60-624 Poznan, Poland.

Tomato pomace is a good and cheap source of lycopene; hence, it has the potential to be used in
production of functional foods. The quality of rye breads prepared with 0 (control), 5, 10 and 15%
tomato pomace powder (TPP) as partial rye flour substitutes was investigated in this study. The rye
bread quality was evaluated in terms of volume, moisture content, hardness, color and sensory profiles.
Rye breads made with higher levels of TPP had higher volume, and moisture content, but softer
texture. In the color analysis, the obtained data indicate that redness (a* value) of the analyzed bread
samples varied significantly and proportionally up to addition of 15% of TPP, in comparison with the
control. When TPP was added in ≥10%, the taste and overall acceptance of rye bread were affected
adversely. It thus seems that a dose of 5% TPP could be maximally included in the rye bread formula
in order to avoid altering consumer acceptability.
Keywords: tomato pomace powder, rye bread, quality

281
New Developments in Food Processing and Novel Foods

EFFECTS OF TOMATO POMACE POWDER FORTIFIED BREADS ON NUTRITIONAL

PARAMETERS IN RATS

W. Obuchowski 1, J. Bajerska2, S. Mildner-Szkudlarz1

1
Institute of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-
624 Poznan, Poland.
2
Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego
31, 60-624 Poznan, Poland.

Tomato pomace is a good and cheap source of lycopene; hence, it has the potential to be used in
production of functional foods. In this study, a most consumer-acceptable rye bread (RB) containing
tomato pomace powder (TPP) (RB+TPP) was designed to verify nutritional parameters, and to
compare these effects with those of RB and TPP separately, matched to a similar dose of bioactive
components, used in the high-fat (HF) diet in Wistar rats. After baking, beneficial sensory properties
for RB enriched with 5% TPP were achieved. Fifty male Wistar rats were randomized to incorporate
either 2,55% of TPP (HF+TPP; n = 10), or RB enriched with 5% TPP (HF RB+TTP; n = 10, the diet
provided 2,55% of TPP), or RB alone (HF+RB; n = 10) into their diet for 8 weeks. As controls HF-
feeding rats (positive control-HF; n = 10), and rats receiving normal laboratory diet (negative control-
CON n = 10) were used. The rats received water and diet ad libitum. Food consumption (of individual
rats) was checked every day, from differences between amounts of the diet supply each day and
amounts of the remaining diet. The body weight was measured every 7 days using an electronic
balance. Food efficiency ratio (FER) was determined as follows: body weight gain (g )/food intake (g).
There were no significant differences in daily food intake between all groups, whereas FER
representing body weight gain relative to food intake was significantly lower in the HF+TPP group
compared to positive control group. After 8 weeks of experimental period only TPP suppressed body
weight gain as compared with FH-fed group of rats. Incorporation of the TPP to rye bread did not
promote a significant improvement in the values of weight gain, and other nutritional parameters tested
on rats fed HF diet, during the experimental period of 8 weeks.
Keywords:rats, tomato pomace powder, rye bread, functional food

282
New Developments in Food Processing and Novel Foods

FLAVONOIDS IN HIGH PRESSURE PROCESSED CITRUS JUICES

Begoña De Ancosa; Diana González-Peñaa; Clara Colina-Cocaa;

Concepción Sánchez-Morenoa; M. Pilar Canob
a
Department of Food Characterization, Quality and Safety; Institute of Food Science, Technology and
Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC),
José Antonio Novais 10, ES-28040 Madrid, Spain.
b
Department of Food Biotechnology and Microbiology, Institute of Food Science Research (CIAL),
CSIC-UAM, Nicolás Cabrera 9, Campus de la Universidad Autónoma de Madrid,
ES-28049 Madrid, Spain. E-mail: ancos@ictan.csic.es

Citrus juice is one of the main sources of dietary flavonoids in the Mediterranean diet, and contains
mainly flavanones and flavones (1) whose bioactivity has been proved through multiple mechanisms
that demonstrate different health-related characteristics, such as its antibiotic, antioxidant, anti-
inflammatory, and antibacterial properties (2). Also flavonoids can modify the appearance, the taste
and the nutritional value of the citrus juice. Flavonoids content of juices depends on the citrus specie,
variety and the type of processing technology used to stabilize the juice. High pressure processing
(HPP) is a non-thermal technology efficient enough to destroy microorganisms and to inactivate food
enzymes (total or partially) in citrus juice, at levels equivalent to those achieved by pasteurization
without affecting greatly the nutritional and health-promoting characteristics and sensory properties.
HPP offers the chance of producing functional foods improving the extraction of potentially health-
related compounds (3).
The main objective of this work is to study the effect of HPP on individual and total flavonoids of
citrus juice by HPLC/DAD and HPLC/MS/ESI/Q, obtained from oranges (Citrus sinensis L. Osbeck,
cv. Navelate) and tangerines (Citrus reticulate, Blanco, cv. Clemenules). HPP has been applied in three
different ways: 1) on the whole peeled citrus fruit before juicing (200 MPa/25 ºC/1 min) (HP-200); 2)
on juice obtained from whole pressurized citrus fruit (400 MPa/40ºC/1 min) (HP-200+400) and, 3) on
freshly squeezed juices (400 MPa/40ºC/1 min) (HP-400). This study could facilitate the production of
functional orange and tangerine juices with the concentration of flavonoids enhanced.
Mainly flavonoids in freshly-squeezed orange and tangerine juices were, from higher to lower
concentration: Hesperidin > Narirutin > Naringin-7-0-Glucoside > Apigenin-7,8-Di-Glucoside >
Dydimin . Total flavonoid content in orange and tangerine juice was 40.05±0.73 mg/100 g f.w. and
7.28±0.49 mg/100 g f.w., respectively. The three HPP treatments assayed on tangerine juices
maintained the total flavonoids of the juice control, whereas HP-200 and HP-200+400 orange juices
showed an increase of 24.32% and 11%, respectively, in the total flavonoid content.

Gattuso, F., Barreca, D., Gargiulli, C., Leuzzi, U., Caristi, C. 2007. Flavonoid composition of citrus
juices. Molecules, 12, 1641-1673.
Manach, C., Scalbert, A., Morand, C., Remesy, K., Jimenez, C. 2004. Bioavailability and bioefficacy
of polyphenols in human. American Journal of American Nutrition, 79, 727-747.
Sánchez-Moreno, C., De Ancos, B., Plaza, L., Elez-Martínez, P., & Cano, M. P. 2009. Nutritional
approaches and health-related properties of plant foods processed by high pressure and pulsed electric
fields. Critical Reviews in Food Science and Nutrition, 49, 552-576.
Keywords: Citrus juice; High pressure processing; Flavonoids; Hesperidin; Narirutin.

283
New Developments in Food Processing and Novel Foods

THE EFFECT OF TEMPERATURE, SOLVENT TO SOLID RATIO AND ETHANOL

CONCENTRATION ON THE EXTRACTION OF PHENOLICS FROM PECAN NUT CAKE

Júlia Ribeiro Sarkis, Ligia Damasceno Ferreira Marczak and Isabel Cristina Tessaro

Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz
Englert s/n, Porto Alegre/RS, 90540-000, Brazil - email: julia@enq.ufrgs.br

Pecan nut is widely known as one of the richest nuts in antioxidants. Over the last decades, the
investigation of possible applications for by-products from agricultural and industrial sources has been
intensified. These residues are a disposal problem for the industry, but they also can be promising
sources of compounds with technological and nutritional properties of great interest. Cakes or meals
are considered the by-products obtained after oil removal by cold pressing of different seeds and nuts
used in the edible oil industry. The objective of this work was to optimize the extraction of hydrophilic
compounds with high antioxidant activity from pecan nut cake. Central composite design “23 + star”
with 5 central points and response surface methodology were used in order to optimize the extraction
temperature, solvent to solid ratio and ethanol concentration in the solvent. The response variables
analyzed were total phenolics (TP), flavonoids (FVN) and antioxidant activity (ABTS). The TP
analysis was performed using the Folin-Ciocalteau methodology and results are presented as gallic acid
equivalents (GAE). FVN were determined by the reaction with sodium nitrite and expressed as
epicatechin equivalents (EE). The antioxidant activity was determined by the reaction of the samples
with the ABTS radical and Trolox was used as a standard; results presented as Trolox equivalents
(TE). In the experiments performed, TP content ranged from 7.7 to 27.9 mg GAE/g, the amount of
flavonoids was between 13.7 and 44.2 mg EE/g and ABTS varied from 7028 to 24035 µM TE/g. All
the parameters analyzed showed significant influence on the response variables. The response surfaces
showed that for all variables higher temperatures improved extraction and an optimum solvent to solid
ratio of 40 mL/g was obtained. The necessary ethanol concentration varied with temperature. When
more ethanol is used, lower temperature can provide a good extraction yield, however with less
ethanol, higher temperatures are necessary. TP as well as FVN showed good correlations with ABTS,
R2 values were 0.96 and 0.89, respectively. Also, the presence of TP and FVN in the extracts were
related with each other (R2 0.86). The extracts obtained can be used as substitute of synthetic
antioxidants for food products, providing color and oxidative stabilization, as well as health benefits.
Keywords: pecan nut; extraction optimization; total phenolics; flavonoids; ABTS.

284
New Developments in Food Processing and Novel Foods

SODIUM REDUCTION IN WHEAT BREADS IN INDUSTRIAL PRODUCTION LINE

Gozde Eydemir, Elif Nayman, Sedat Sayar and Ferruh Erdogdu

Department of Food Engineering, Universityof Mersin, 33343 Mersin, Turkey.

e-mail: ssayar@mersin.edu.tr

Salt (NaCl) is one of the most widely used additive in food industry and major source of sodium (Na)
in diet. Excessive Na intake is linked to increase blood pressure and risk of coronary heart and
cardiovascular diseases. Na intake, in many developed countries, exceeds nutritional recommendations
(e.g., 2005 Dietary Guidelines for Americans recommend less than 2300 mg Na/day). As explained by
WHO, 75% of NaCl consumed is hidden in processed foods. Among processed foods, cereal and cereal
products, especially rather high bread consumption in developing and under-developed countries
contribute a significant amount to Na-intake. Due to aforementioned considerations, there have been
certain attempts to reduce Na content in processed foods. However, reducing Na content in bread
production has challenges since NaCl has certain features on rheological properties of dough and
sensory attributes of bread. This challenge might be preferred to simplify via using another salt with
similar physical-chemical features to NaCl. Therefore, the objective of this study was to determine
optimal replacement levels of NaCl with KCl without significantly affecting textural properties of
dough and final sensory quality of wheat bread. This study was carried out under industrial scale.
For this purpose total amount of NaCl (1.5%, db) was replaced by 25 to 100% KCl during dough
preparation. Dough extensibility and stickiness were examined by Kieffer Extensibility Rig and Chen-
Hoseney Stickiness Rig attached to texture analyzer system (Model XT2i; Stable Micro Systems Ltd.,
England). Sensory evaluation of samples based on external appearance, internal pore structure, taste,
saltiness, after-taste and general acceptabilitywere carried outby 7 trained panelists while dough and
bread prepared through a standard procedure (including 1.5% NaCl) was control samples.
The samples, where NaCl replaced by 25 and 37.5% KCl, were found to have statistically no
differences than control sample in terms of textural properties and sensory scores. In a triangle test
performed by 44 untrained panelists, 31 panelists could not correctly distinguish the difference in the
taste of the sample, where 37.5% of NaCl replaced by KCl,from the control samples. These results
indicated that NaCl levels in bread could be reduced from 1.5% to 0.94% (37.5% reduction in Na
content) without a difference in overall taste and saltiness being detected. Since a small reduction in
Na-intake might prevent premature strokes and heart attacks in the long run, a similar strategy might be
a feasible way to lower Na-content in bread loaves in an industrial scale production line.
Keywords: bread, dough texture, salt substitution, sodium

285
New Developments in Food Processing and Novel Foods

SENSORIAL EVALUATION OF AN AÇAÍ FUNCTIONAL GEL

Carvalho, Lucia Maria Jaeger;Carvalho-Peixoto, Jacqueline; Pacheco, D.O.; Figueiredo, R.E.;

Dias, J.; Castanhede, R; Moura, M.R.L.; Silva, J.A.

Rio de Janeiro Federal University

Energy gels added with rich antioxidant activity substances as flavonoids may represent a new form of
product for athletes. However, new products must be accepted by the consumers. The aim of this study
was to evaluate the consumers acceptance of an energetic functional gel-based with açaí pulp (Euterpe
oleracea) rich in anthocyanins and high antioxidant activity. The Lyophilized açai pulp was added to
carbohydrates, xanthan gum, citric acid and water until a similar consistency of the commercial gels.
The attributes evaluated by 41 potential consumers of the product were: color, taste, aroma, sweetness,
texture and overall impression using a 9-point hedonic scale ranging from “extremely like” to
“extremely dislike”. The scores showed to be very promising mainly the attributes: color, flavor,
texture and overall impression (escore 7), and regarding the intention, 56% of the panelists revealed
that possibly buy it.

286
New Developments in Food Processing and Novel Foods

THE ANTIOXIDANT PROPERTIES OF GELATINE FILMS MODIFIED BY ADDITION OF

FRUIT JUICES

Barbara Kusznierewicz, Karolina Gottfried, Dominik Kołodziejski, Hanna Staroszczyk,

Ilona Kołodziejska

Department of Food Chemistry, Technology and Biotechnology, Chemical Faculty, Gdańsk University
of Technology, G. Narutowicza 11/12 St., 80-233 Gdańsk, Poland
e-mail: barbara.kusznierewicz@pg.gda.pl

Packaging is an integral part of food processing. The most often used food packages are those made of
nonbiodegradable, synthetic materials. However, over the past years biodegradable and edible
packaging materials obtained from natural polymers have attracted interest of the food industry.
Moreover, in order to protect foodstuffs against the oxidation processes and to extend the shelf life of
packaged foods, antioxidants can be incorporated into packaging materials. Such modified packaging
materials are known as active materials. One of the polymers used to form such materials is gelatine - a
natural protein recovered from food industry waste. The aim of present study was to improve the
functional properties of gelatine films by the additions of phytochemicals from berry fruits to the film-
forming solutions. First step of work included the evaluation of the antioxidant capacity of chokeberry,
blueberried honeysuckle and rowanberry juices and identification of individual compounds responsible
for the antioxidant potential of these fruits. Next step aimed at determination of antioxidant properties
of obtained modified gelatine films with the use of ABTS radical either by typical cuvette
spectrophotometric method or by innovative method using also ABTS reagent but stabilised in agarose
gel. This newly developed approach makes it possible to measure antioxidant activity occurring at the
interphase between packaging material and the environment it is in contact with.
The results obtained during HPLC-DAD-MS technique enabled the qualitative and quantitative
characterisation of phytochemicals in the fruit juices. Profiling by HPLC coupled with post-column
derivatisation with ABTS provided additional information about antioxidant activity of identified
compounds. These analyses confirmed literature data that predominant antioxidants present in studied
berry juices belonged to the phenolic compounds. The results of standard spectrophotometric method
as well as the new one developed during current study indicate that gelatine possess antioxidant
activity which during film formation can be enhanced by addition of fruit juice.
Keywords: antioxidant activity, active packaging, berry fruits

287
New Developments in Food Processing and Novel Foods

THE PH-SHIFT PROTEIN ISOLATION METHOD AS A WAY TO ADD VALUE TO

SEAFOOD REST RAW MATERIALS AND FODDER FISH

SofiaMarmon1, Manat Chaijan1,2, Patroklos Varetzis3, and Ingrid Undeland1

1
ChalmersUniversity of Technology, Department of Chemical and Biological Engineering, Food
Science, SE 412 96 Gothenburg, Sweden. e-mail: undeland@chalmers.se
2
School of Agricultural Technology, Walailak University, Thailand
3
Department of Food Technology, Alexandrian Technological Institute of Thessaloniki, Greece

The pH-shift method gives a unique opportunity to isolate functional food grade muscle proteins from
complex raw materials such as whole small pelagic fish and seafood by-products that otherwise go to
feed and biogas-production. One of the unique properties of the method is that complex bone- or shell-
rich raw materials can be processed directly, without mechanical pre-separation of the muscle. This is
since the muscle proteins are solubilized in water through an adjustment to extreme acid (≤pH 3) or
alkaline (³pH 10.5) conditions, allowing for density-based removal of non-soluble materials. The
recovered purified protein fraction is then adjusted to ~pH 5.5 in order to precipitate out the solubilized
proteins. Following dewatering, the resulting protein isolate can be used e.g. as an ingredient in gelled
fish products (e.g. surimi, fish burgers), a moisture retention agent in seafood products, an ingredient in
coatings of low-fat fried seafood products or as thickening agents in soups and sauces. During the last
10 years, our research group at the Food Science unit in Chalmers University of Technology has
applied the pH-shift method on a long series of underutilized seafood raw materials, including whole
herring, whole vendace, whole shell-on mussels, cod frames and cod heads. Parameters we have
monitored to determine success of the processing include e.g.: (i) protein yield, (ii) removal of ash,
lipids, dioxins and toxins, (iii) development of lipid oxidation and (iv) amino acid profile,
gastrointestinal (GI) digestibility, technical functionality as well as color of the protein isolates.
Average protein yields with the listed raw materials have ranged from 50-75%, with reductions in ash
and lipids being up to ~85% and ~70%, respectively. Seventy-80% of initial PCB´s/dioxins and DSP-
toxins have been removed from contaminated Baltic herring and mussels, respectively. Lipid oxidation
has developed during pH-shift processing of blood-rich raw materials, but has been efficiently
prevented by additions of e.g. erythorbate and EDTA. Herring and mussel protein isolates have
contained higher levels of essential amino acids compared to the unprocessed raw materials. Herring
protein isolates also had retained digestibility when tested in an in vitro GI-model. Gel forming ability
of protein isolates has been descent to good, which is important when making surimi and other gelled
food products. Protein isolates have been significantly lighter in color than the starting raw materials,
reflecting hemoglobin and melanin removal. However, research is ongoing to further improve this
parameter. In comparisons between the acid and alkaline versions of the pH-shift method, the former
has generally given higher protein yields, while the latter has performed better in other aspects. The
pH-shift process has generally proven to be a very promising strategy to produce food ingredients from
low value seafood raw materials.
Key words; fish, muscle, protein, pH, solubilization, precipitation

288
New Developments in Food Processing and Novel Foods

COMPARATIVE ANALYSIS OF THE CONTENT OF ISOTHIOCYANATES IN MUSTARDS

AVAILABLE ON THE POLISH MARKET AND IN MUSTARDS PREPARED ACCORDING
TO INNOVATIVE RECIPES

Lidia Łyczko1, MichałStarzycki1, Tadeusz Pilipczuk2, Agnieszka Bartoszek2

1
Koszalin University of Technology, Mechanical Engineering Department,
Racławicka 15-17 St., 75-620 Koszalin, Poland,
2
Gdansk University of Technology, Chemical Faculty, G. Narutowicza 11/12 St.,
80-233 Gdansk, Poland
e-mail: tadeusz.pilipczuk@gmail.com

Condiments are an integral part of human nutrition in the modern world. They have been also long
embedded in consumer traditions. For the preparation of condiments, herbs or parts of plants are used
as a source of substances, which alter taste, smell, colour of dishes and their durability. Many of these
ingredients exhibit properties that affect appetite, digestion, and improve health, as well as have the
impact on the prevention of civilization diseases. To the most popular condiments belong mustards
whose name is derived from mustard plants (genera Brassica and Sinapis) that have been used as a
spice for centuries. They are nowadays used mainly in the food industry for the production of
mustards. Mustard plants belong to the family Brassicaceae, which contains in its composition
glucosinolates, the substances which give the characteristic sharp flavour to mustard condiments. The
main ingredients of the latter include: mustard plant seeds, water, vinegar, sugar, salt and a variety of
spices. On the market, there are many types of mustards. In Poland, mainly white mustard seeds or in
combination with black mustard seeds are used to produce many types of mustards. The variety of
ingredients that can be used to manufacture these condiments encourages the search for new
components that could either enrich or substitute current ones. The aim of this study was to compare
the content of glucosinolates and isothiocyanates in commercially available mustards with the ones
prepared according to innovative recipes. Five condiments available on the Polish market, made from
combinations of white and black mustard plant seeds were selected for the study. The mustard of own
composition included seeds of white mustard Sinapis alba L. and yellow rape Brassica napus L.
The total content of glucosinolates was determined by silyl method, using gas chromatograph Hawlett
Packard 5890 Series II. For the estimation of the total content of isothiocyanates, the method proposed
by Zhang et al. (1993) with modifications was applied. The level of glucosinolates in starting material
ranged from 13.94 to 186.51 µM/g of seeds in yellow rape and white mustard seeds, respectively. In
commercial mustards, isothiocyanate content varied between 74.8 ±7.9 nM/g in the very popular
"Stołowa" type up to 2815 ±92 nM/g in Dijon type condiment. The content of isothiocyanates in
mustards made according to own recipes was in the range from 63.1 ±1.4 to 2119.4 ±150.1 nM/g.
Keywords: mustard, glucosinolates, isothiocyanates,

289
New Developments in Food Processing and Novel Foods

UTILIZATION OF INFRARED HEAT-MOISTURE TREATED CORN STARCH IN

GLUTEN-FREE NOODLE PRODUCTION

Arzu Basman1, S. Ozden Ismailoglu2, Pelinsu Ciftci1

1
Hacettepe University, Food Engineering Department, Beytepe, Ankara, Turkey
2
Unmas Unlu Mamuller San.Tic.A.S., Umraniye, Istanbul, Turkey
basman@hacettepe.edu.tr

Preference of consumers towards natural and safe foods encourages manufacturers to modify starch by
using physical methods. Heat-moisture treatment (HMT) is one of the physical methods and starch
with a moisture content of 10-30% is kept at 90-120ºC in an oven, autoclave or microwave for
modification. To the best of our knowledge, in literature, infrared treatment was not used in the
production of HMT starch. Recommendations were given in literature on HMT starch utilization in
some products but only few studies were carried out.
Starch is used in gluten-free food for celiac patients who cannot tolerate gluten and gluten-like
proteins. The lack of gluten causes major problems in dough processing and product quality. To solve
these problems, gums and/or emulsifiers are added or some pretreatments can be applied to raw
materials. In order to determine potential of modified starch to overcome the problems encountered
during dough processing and its ability to increase quality, infrared heat-moisture treated corn starch
was used in gluten-free noodle production and quality characteristics of noodles were investigated.
Corn starch was tempered to different moisture contents (20%,30%) and treated at 550W, 730W
infrared powers for 30,60,90 min. For noodle production, HMT corn starch or native corn starch
(100g), gelatinized corn flour and xanthan gum (1%) were mixed for 13min. Gelatinized corn flour was
prepared by holding the mixture of corn flour (100g) and water (150 ml) in a boiling water bath for
5min. Noodle including only corn flour was produced by using corn flour instead of corn starch.
Dough was rested at 35ºC for 30min., passed through reduction rolls of a noodle machine. Dough sheet
was cut into noodle strips and then dried at 45ºC for 23h.
Cooking loss for the noodle including only corn flour was 29.2% and native starch was 26.4%.HMT
starch addition to formula generally caused a decrease in cooking loss. The lowest cooking loss value
(21.9%) was obtained for the noodle including starch (30% moisture) treated at 730W for 90 min.
Total organic matter (TOM) for noodle including only corn flour was 3.23%and native starch was
1.90%.As compared to the noodle including native starch, noodles including 90min treated HMT
starches were comparable in terms of TOM. Higher water absorption values were obtained for some of
the noodles including HMT. Utilization of HMT starch in noodle production gave noodles with lower
swelling volume and maximum force values. But maximum force values were comparable with that of
noodle including only corn flour. Noodle including only corn flour gave the lowest sensory scores.
HMT starch addition improved the sensory properties and some HMT starches gave noodles with
better chewing properties and taste. Starch (30% moisture) treated at 730W for 90min. gave noodle
with the best sensory scores and cooking loss.
Good results obtained in the project revealed potential use of infrared in industrial physical starch
modification as an alternative fast and economic new technology and potential use of HMT starch in
high quality gluten-free noodle production.
Keywords: heat-moisture treatment, infrared, corn starch, gluten-free, noodle
The authors wish to thank the Scientific and Technical Research Council of Turkey (Project
No:TOGTAG-111O529) for the financial support.

290
Food and Environment

291
Food and environment

LEAD AND CADMIUM LEVELS IN SOME DRIED DAIRY PRODUCTS SOLD AT LOCAL
MARKETS IN ALEXANDRIA CITY, EGYPT

Amr Amer

Food Control Department, Faculty of Veterinary Medicine, Alexandria University, Egypt

A total of thirty milk powder sachets, twenty milk - based infant formula cans and seventy retail
packages from 3 different brands of flavoured dried ice cream mix (25 with chocolate, 25 with
strawberry and 20 with vanilla) were randomly collected from dairy shops, groceries and supermarkets
in Alexandria Governorate, Egypt.The samples were transferred to the laboratory where they were
analyzed for lead and cadmium residues by Atomic Absorption flame emission Spectrophotometer.
The mean concentrations of lead ranged from 0.11 – 0.21; 0.03 – 0.09; 0.12 – 0.19; 0.18 – 0.52 and
0.11 - 0.17 ppm in examined samples of milk powder; milk based-Infant formula; dried ice cream mix
flavored by Chocolate, Strawberry and Vanilla, respectively. The present study revealed that all
examined samples were complied with Egyptian Standards (1993) except 2 (8%) of examined dried
mix ice cream samples that flavored by strawberry. The mean cadmium concentrations ranged from
0.03 – 0.09; 0.01 – 0.06; 0.04 – 0.08; 0.03 – 0.10 and 0.01 - 0.05ppm in examined samples of milk
powder; milk based-Infant formula; dried ice cream mix flavored by Chocolate, Strawberry and
Vanilla, respectively. All examined samples of infant food were not complied with IDF (1991). Certain
control measures over these metals intake are exercised by application of tolerable levels of selected
foods and suggestive measures to protect human and animals from excessive intake of lead and
cadmium should be followed.

293
Food and environment

PRECONCENTRATION AND DETERMINATION OF Cu(II) AND Ni(II) IONS BY A NEW

COPRECIPITATION METHOD IN VARIOUS SPICE SAMPLES

Celal DURAN1, Süreyya Oğuz TÜMAY1, Duygu ÖZDES2, Hüseyin SERENCAM3,*,

Hakan BEKTAS4
1
Department of Chemistry, Faculty of Sciences, Karadeniz Technical University, Trabzon, Turkey
2
Gümüşhane Vocational School, Gümüşhane University, Gümüşhane, Turkey
3
Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
4
Department of Chemistry, Faculty of Sciences, Giresun University, Giresun, Turkey

Heavy metals may cause significant diseases in central nervous system, reduce the mental health,
damage the blood composition, and affect the normal functions of vital organs. Thereforeone of the
important tasks of the analytical chemist is to analyze and detect the trace and toxic elements in human
consumed food and water samples. A separation and preconcentration procedure is often required prior
to determine the heavy metal ions in environmental samples [1].
In this study the carrier element free coprecipitation (CEFC) method was applied for separation and
preconcentration of Cu(II) and Ni(II) ions in food and water samples by using 2-{4-[2-(1H-Indol-3-
yl)ethyl]-3-(4-chlorobenzyl)-5-oxo-4,5-dihydro-1H-1,2,4-triazol-1-yl}-N’-(pyridin-2-
ylmethyliden)acetohydrazide as an organic coprecipitant without using a carrier element. The
influences of various analytical parameters such as pH value of the aqueous solution, quantity
coprecipitating agent, sample volume, standing time, centrifugation rate and time were investigated on
the recovery of the examined metal ions. From the results optimum pH was optimized as 8.0. The
method was validated by analyzing certified reference materials and spike tests. The procedure was
successfully applied to various spice samples.
References:
[1] C. Duran, D. Ozdes, V. N. Bulut., M. Tufekci, M. Soylak, J. AOAC. Int. 2011, 94, 286– 292.

294
Food and environment

SCREENING OF MILK AND SOME MILK PRODUCTS SOLD IN EGYPT FOR

ANTIBIOTICS AND SOME HEAVY METALS

Ibrahim M. Aman1; Azza M.K.Sobeih2and Nahla A.A.Ebied3

1,2
Faculty of Veterinary Medicine, Kafrelsheikh University. Egypt.
3
Animal Health Research Institute, Kafrelsheikh Branch, Egypt.
aman485@yahoo.com

Antibiotics and heavy metals constitute a public health hazard if they contaminate the milk and milk
products. They may lead to intoxication and other public health damage. In this study, 150 samples of
raw milk, soft cheese, yoghurt, powder ice cream and ice cream (30 each) were investigated by using
Bacillus subtilis ( ATCC 6633) disc assay as qualitative test for detection of antibiotic residues and by
using air-acetylene unit in atomic absorption spectrophotometer GBC (Avanta) for determination of
lead, cadmium, arsenic, copper and zinc. Disc assay results for antibiotics revealed that only 7 soft
cheese samples, 11 yoghurt samples and 6 ice cream samples showed zone of inhibition ranged from 2
to 9 mm, while all raw milk samples showed no zone of inhibitions. Lead was detected at 20%, 3.3%,
16.7%, 43.3% in raw milk, soft cheese, yoghurt, and powder ice cream samples respectively with
concentrations raged from 0.1 ppm to 15.6 ppm. while ice cream samples were free of lead. Cadmium
metal was detected in raw milk, soft cheese and powder ice cream only in percentages of 6.7, 3.3 and
13.3 respectively with concentrations ranged from 0.1 ppm to 10.3 ppm. Copper and zinc metals were
detected in all (100%) samples examined with levels ranged from 0.1 ppm to 52.8 ppm for copper and
from 0.2 ppm to 26.4 ppm for zinc. According to Egyptian standards No.2360 (1993) and No. 1648
(2001); FAO/WHO (1993) and Commission Regulations No. 1881/2006 and No. 629/2008, the
permissible limits for lead, cadmium, arsenic, copper and zinc found in examined samples were
exceeded in the majority of positive samples. The public health significance of antibiotics and each
heavy metal detected in the examined samples were discussed.
Key words: heavy metals, antibiotics, milk, dairy products
References:
Mass, S.; Lucot, E.; Gimbert, F.; Crini, N. and Badot, P.M.(2011) Trace metals in raw cows milk and
assessment of transfer to Comte cheese. Food Chemistry 123(1):7-12.
Pavlovic, I.; Sikric, M.; Havranek, J.L.; Plavljanic, N. and Barjenovic, N. (2004)Lead and cadmium
levels in raw cows mik from an industrialized Croatian region determined by electrothermal atomic
absorption spectrometry. Czech. J. Anim. Sci., 49(4):164-168.

295
Food and environment

FAST, SIMPLE AND SENSITIVE VOLTAMMETRIC METHOD FOR SIMULTANEOUS

DETERMINATION OF TRACE CONCENTRATIONS OF ZINC, LEAD AND CADMIUM IN
SUGAR

Malgorzata Grabarczyk, Anna Koper, Iwona Rytyna, Joanna Reszko-Zygmunt

Faculty of Chemistry, Maria Curie-Sklodowska University

M.C. Sklodowska sq.3, 20-031 Lublin, Poland
e-mail address: mgrabarc@poczta.umcs.lublin.pl

In recent years, there has been increasing interest in determining the concentration levels of heavy
metals in various food products. Zinc is an essential mineral required by the body for maintaining a
sense of smell, keeping a healthy immune system, building proteins, triggering enzymes, and creating
DNA. Zinc also helps the cells in body communicate by functioning as a neurotransmitter. In
contradistinction to zinc, lead and cadmium are potentially toxic elements. Lead and lead compounds
are particularly toxic for children, but due to their neurotoxicity, nephrotoxicity and carcinogenicity
they also cause health problem in adults. Cadmium compounds are classified as human carcinogens by
several regulatory agencies. Cadmium is also harmful because it may affect organisms by inducing
deficiencies of essential elements through competition at active sites in biologically important
molecules.
The goal of the present work is to develop procedure for determination of trace essential mineral that is
zinc and simultaneously nonessential elements such as lead and cadmium. Such simultaneous
measurement of concentrations of these elements should lead to faster, cheaper and simpler analysis.
For this purposes the anodic stripping voltammetry was chosen. The analytical advantages of the
stripping voltammetric techniques include excellent sensitivity with a broad linearity range, rapid
analysis time and low cost. These methods have also a weakness - the measurement can be disturbed
by the organic compounds, which can foul and passive the electrode causing a decrease or total decay
of the analytical signal. In order to minimize interferences caused by organic compounds, in the
proposed procedure the addition of the resin to analysed sample solution was applied. In this case the
organic substances are partly removed by adsorption on the resin while the determined metals remain
in the sample solution.
The proposed procedure was successfully applied to the analysis of sugar dissolved in water. Sugar is
known to be one of the purest food substances produced in an industrial scale, however it contains
some metalimpurities depending on the quality of sugar beet orcane used in its production technology.
Control of trace metals in sugar is very important because of its fundamental nutritional role in the diet
of humans. On the basis of the obtained results of analysis of several white sugar samples produced in
different factories in Poland it can be summarized that the content of zinc hesitates in the range from
0.02 to 0.15 mg kg-1 whereas the content of lead and cadmium does not exceed the concentration equal
to 0.01 mg kg-1.
Keywords: Heavy metals; Voltammetric determination; Sugar

296
Food and environment

VOLTAMMETRIC PROCEDURE FOR DETERMINATION OF VITAMIN B1 (THIAMINE)

IN COMMERCIALLY AVAILABLE JUICES AND PHARMACEUTICAL FORMULATION
USING A LEAD FILM ELECTRODE

Katarzyna Tyszczuk-Rotko,Malgorzata Grabarczyk

Faculty of Chemistry, Maria Curie-Sklodowska University

M.C. Sklodowska sq.3, 20-031 Lublin, Poland
e-mail address: mgrabarc@poczta.umcs.lublin.pl

Vitamin B1 (thiamine) is necessary for carbohydrate metabolism, maintenance of normal neural

activity, and prevention and treatment of beriberi disease: pregnant women, infants, adolescents, and
especially, elderly people are the groups at risk of hypovitaminosis of thiamine. The voltammetry
methods seem to be efficient tools for a quantitative determination of vitamin B1in food samples and
pharmaceutical preparations in a simple and economic way. Therefore a simple, reliable and
reproducible method, based on adsorptive stripping voltammetry, for determination of thiamine at in
situ plated lead film electrode was developed. This kind of the electrode is less toxic than the
commonly used mercury electrodes and can be easily regenerated by stripping the lead film from a
preceding measurement and a formation of new film before each measurement.
The lead film was formed and thiamine was accumulated at -1.25 V (vs. Ag/AgCl) on a glassy carbon
electrode. Then, the preconcentrated thiamine was reduced by scanning the potential of the electrode
from -1.25 to -1.55 V using a square-wave technique. The linear range was from0.0133 to 0.265 mg L-1
for vitamin B1, with the regression coefficient of 0.999. The detection limit for vitamin B1 was 0.0053
mg L-1 for the accumulation time 120 s. The method developed was applied to the determination of
thiamine in certified reference material (BCR-485), commercially available juices and pharmaceutical
formulation, and the assay results were satisfactory. To the most important advantages of voltammetric
method used to determine vitamin B1 compared to the methods based on liquid chromatography
include the lack of interference from incipients in the dosage form and highly sensitive commercial
instrumentation witch yields easily interpretable data for quantification at low levels.
Keywords: Lead film electrode; Stripping analysis; Thiamine; Commercially available juices;
Pharmaceutical formulation

297
Food and environment

APPLICATION OF ION-SELECTIVE ELECTRODES FOR DETERMINATION OF COPPER

IN VARIOUS FOOD PRODUCTS

Cecylia Wardak, Joanna Lenik, Agnieszka Nosal Wiercińska

Department of Analytical Chemistry and Instrumental Analysis, Chemical Faculty, Maria Curie-
Sklodowska University, e-mail cecylia.wardak@poczta.umcs.lublin.pl

Copper is environmentally ubiquitous due to their application in many industrial, agricultural and
domestic purposes. It is essential for life element which is important for many biological processes
including blood formation and functioning of many important enzymes. On the other hand, large doses
of this metal can cause queasiness, vomit, Wilson disease, hypoglycemia, stomach ache, muscle fever
and anemia. The recommended daily intake of copper is 2mg whereas the toxic daily intake is 10-15
mg. The range of concentration between essentiality and toxicity of copper is narrow therefore rapid
and selective methods of its monitoring are needed.
Potentiometry with ion-selective electrodes (ISEs) allows to directly determine free ion concentration
in aqueous samples. The most attractive features of this technique are low costs, speed with which
samples can be analyzed, the portability of the device, non-destruction of sample and the requirement
of minimum sample pretreatment. In the last years ISEs with internal solid contact have attracted more
and more attention due to their small size, simple construction, low cost of production and ability to
operate in high pressure environments. Recently, we developed Cu2+-selective electrode with solid
contact based on ionic liquid [1]. This electrode is characterized by good analytical parameters: low
detection limit 3.2x10-8 mol L-1, wide concentration range 1x10 -7-1x10-1 mol L-1 and theoretical slope
of 28.9 mV/decade. It has a fast response time of 5-10 s and can be used for more than 4 months
without any divergence in potential. The proposed sensor is not pH sensitive in the range 2.5-6.0 and
shows a very good discriminating ability towards Cu2+ ion in comparison with some alkali, alkaline
earth, transition and heavy metal ions. Furthermore, it characterizes by high potential stability,
reproducibility and fully repeatability. Thus it is suitable for Cu2+ determination in real samples.
The aim of this work was the application of this electrode for determination of copper in various food
samples such as rolled oats, green tea leaves, sunflower seeds and drinking water. As it is known, these
products normally contain copper. The considerable copper concentration can occur in drinking water
if water is provided by copper water system.
For potentiometric measurements the water samples were used directly without pretreatment whereas
all solid products were prepared as follows. The samples were air-dried in porcelain crucibles using a
dryer (110 °C, 12 h). Known amounts of dried samples were completely burned in the electric furnace
(500±20 °C). The ashes obtained were dissolved in 0.1 mol L-1 HCl, diluted and adjusted to pH 5 using
a dilute NaOH solution.
For the potentiometric measurements, multiple standard additions were used. The anodic striping
voltammetry (ASV) technique was used as reference method. As the results show, there is good
agreement between the determined copper concentration in the tested samples obtained using the ASV
technique and those obtained with the application of proposed sensor. Thus the electrode provides a
good alternative for the determination of copper in real samples.
Keywords: food analysis, potentiometry, copper-selective electrode, solid contact
References:
[1] C.Wardak, J. Lenik, Sensors and Actuators B: Chemical (2013),
http://dx.doi.org/101016/j.snb.2012.12.065

298
Food and environment

EFFECT OF BETA-CYCLODEXTRIN ON INDOMETHACIN ION SELECTIVE

ELECTRODE

Cecylia Wardak, Joanna Lenik

Department of Analytical Chemistry and Instrumental Analysis, Chemical Fakulty,

Maria Curie-Skłodowska University, M. Curie-Skłodowska Sq. 3, Lublin, 20-031, Poland
e-mail: cecylia.wardak@poczta.umcs.lublin.pl

β-Cyclodextrins (β-CDs) are cyclic oligosaccharides with7 glucopyranose unit that form lipophilic
inner cavities and hydrophilic outer surface. They are capable of interacting with a large of variety of
guest molecules to form inclusion complexes i.e. with a variety of molecules including fats, flavours,
colours and drugs molecules They are used in food, pharmaceutical, drug delivery, and chemical
industries, as well as agriculture and environmental engineering. In food industry cyclodextrins are
used as taste and odor preservatives, as process aids for example to remove cholesterol from products
(milk, butter, eggs). They have a texture-improving effect on pastry and on meat products.
In pharmaceutical industry the CDs can increase the solubility and dissolution of poorly-water soluble
drugs. Cyclodextrins enhance the bioavailability of insoluble drugs by making the drug available at the
surface of the biological barrier. [1]. The research has shown, that dihydroxypropyl β-cyclodextrins
(HPßCD) are excellent for acidic type drugs for example indomethacin (1-(p-chlorobenzoyl)-5-
methoxy-2-methyl-3-indolylacetic acid). The drug is best used as an anti-inflammatory, rather than an
analgesic. From among pharmaceutical preparations containing indomethacin, the eye drop solution
(Indocid) has been formulated with HPßCD and marketed by Chauvin Laboratories [2].
The aim of our research was the performance of influence of β-cyclodextrin on indomethacin electrode
characteristic, selectivity and response time. The electrode with solid contact based on PVC membrane
phase consists of two layers placed in a Teflon holder: the inner layer containing plasticized PVC in
which the Ag/AgCl electrode is placed and the outer layer, contacting with the tested solution and
containing the active substance: tetraoctylammonium 1-(p-chlorobenzoyl) 5-methoxy -2-methyl -3-
indolylacetate (INDO-TOA). Our results show that HPβCD do not affect much the electrode
performance in the concentration from 10 -5 to 10-3 mol L- The concentration 1x10-2 mol L-1 of HPβCD
causes the contraction of the range of linearity (to 1x10 -3 - 1x10-2 mol L-1), an increase of detection
limit (3.16x10-4 mol L-1) and increase of potential. For this electrode the response time to a sudden
concentration change of the main ion in the presence of HPβCD is not changed. The presented
electrode displayed also good selectivity for indomethacin in the presence of (2-hydroxypropyl)- β-
cyclodextrin. It can be concluded that the proposed technique for indomethacin determination using
ion-selective electrode is characterized by good sensitivity, selectivity, precision, and accuracy and
may be successfully applied for fast and simply determination of indomethacin in pharmaceuticals in
the presence of β-CDs.
Keywords: dihydroxypropyl β-cyclodextrin (HPßCD), indomethacin, ion-selective electrode
[1] E.M. Martin Del Valle, “Cyclodextrins and their uses: a review” Process Biochemistry 39 (2004)
1033–1046.
[2] C. Dusautois, S. Neves, R. Frères, “Hydroksypropyl betacyclodextrin an enabling technology for
challenging pharmaceutical formulation”, Pharma, 5, (3) (2009) 36-39.

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Food and environment

MULTIVARIATE CHARACTERIZATION OF ROMANIAN WINES ACCORDING TO

THEIR METALLIC AND ORGANIC CONTENT

Voica Cezara1, Kovacs Melinda1 Florina Tusa1, Andreea Iordache2

1
National Institute for R&D of Isotopic and Molecular Technologies- 71-103 Donath Str.,Cluj-Napoca,
400293, Romania, email: cezara_voica@yahoo.com
2
National Research and Development Institute for Cryogenics and Isotopic Technologies – ICITRm.
Valcea, Uzinei 4 St.,Valcea, 240050, Romania

Wine qualities are primarily determined by the qualitative relations of organic and inorganic
components contained in wines; therefore their analytical investigations have indisputably great
significance. The knowledge of chemical composition of wines is important in agriculture and
viticulture, in nutrition and in environmental studies.
Ten wine assortments from Valea Calugareasca - Romania were investigated from the point of view of
their metal content and isotopic ratios 206Pb/207Pb and 86Sr/87Sr. Analysis were performed on
Q/ICP-MS, Elan DRC-e Perkin Elmer. Inductively coupled plasma mass spectrometry (ICP-MS) is a
multi-element technique applied to a wide range of application in analytical chemistry, with high
selectivity and sensitivity and low analytical limits, so that is an excellent tool for isotopic analysis and
for detailed characterization of elemental composition of wine.
Thirty metals were identified with concentrations ranging from 0.2 to 150 µg/l. Light metals: Na, Mg,
K, Ca were the largest share, showing concentrations of the order of mg/l. Some metals considered to
be micronutrients (Cu, Zn) were found in concentration of hundreds µg/l order. Heavy metals with
high toxicity like Pb, Cd, As showed concentrations below the limits imposed by OIV.
Isotopic ratios give information concerning the site where the grapes were cultivated and the possible
source of lead contamination. Analysis results of these 10 wine samples revealed that 206Pb/207Pb,
ratio lies between 1.01-1.24;it seems that for the wines studied, the lead content comes from natural Pb.
Also, the wines were investigated from the point of view of their organic content. A rapid method for
analysis of volatile profiles of several commercial wines using GC/MS instrument after liquid-liquid
extraction was done. Volatile flavor compounds have been identified based on mass spectrum obtained
in EI mode. This method allows to analyses a wide range of flavor compounds (esters, aldehydes,
alcohols, terpenoids). This procedure was rapid, simple and inexpensive. More of 20 compounds were
identified and quantified as relative chromatogram area taken on larges ion in mass spectrum.

300
Food and environment

CONCENTRATIONS OF PCDD/PCDFS, DIOXIN LIKE PCBS AND INDICATOR PCBS IN

CLARIFIED BUTTER SAMPLES AVAILABLE ON THE TURKISH MARKET

Ucar, Y.1, Kilic, D.1, Cakirogullari, G. C.1, Olanca, B.1, Kirisik, D.1

1. Ministry of Food, Agriculture and Livestock. National Food Reference Laboratory, Ankara
E-mail: yunuseucar@gmail.com

The levels of 17 toxic polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans

(PCDFs), 4 non-ortho, 8 mono-ortho polychlorinated biphenyls (PCBs)and 6 non dioxin like PCBs in
18 imported clarified butter samples collected from shops in Turkey are presented in this study. N-
pentane was used for extraction of fat from samples. Purification of samples and fractionation of dioxin
congeners were realised with Power-prep which is an automated system. Concentration of the dioxin
congeners were determined by GC- HRMS system.
The concentrations were expressed as upper bound (ub) and WHO-TEQ (2005) in analysed samples
ranged for PCDDs/PCDFs from 0,24 pg TEQ /g fat to 0,57 pg TEQ /g fat. The concentrations of total
PCDDs/PCDFs and dioxin like PCBs were between 0,56 and 1,23 pg TEQ /g fat. For non dioxin like
PCBs, concentrations were 0,96 and 3,09 ng/g fat. All of the results are below the maximum limits of
EU and Turkish legislation.

301
Food and environment

NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF MAIZE PRODUCED

BY GREEN FERTILIZERS

Daniela De Grandi Castro Freitas1, Juliana de Oliveira Santos1, Epaminondas Silva Simas1,
Cristina Yoshie Takeiti1, Renata Galhardo Borguini1, Claudia Pozzi Jantalia2
1
Embrapa Food Technology, Av. das Américas 29501, Rio de Janeiro/RJ Brazil; 2Embrapa
Agrobiology, Seropédica/RJ Brazil. E-mail: daniela.freitas@embrapa.br

This research proposes new technologies for the utilization of fertilizers focused on proper use of
nutrients in order to bring benefits to the environment and production and safety of food. Thus, the aim
of this study was to evaluate the quality of the maize grown under green fertilizers regarding the
aspects of nutritional composition, mineral composition (heavy metals), rheological and sensory
characterization. This study compared corn production under conventional and green fertilizers. The
fertilizers evaluated were granulated with gypsum (F1), natural zeolite source rock (F2), potassium
chloride (F3) and humic acid (F4). Two field experiments were conducted for planting hybrid maize at
city of Seropédica, Brazil; being the second one a replanting of the treatments F2 and F3, also
including a conventional urea (F5) and a control treatment without urea (F6). The harvested dried corn
kernels were cleaned and ground into flour before their characterization. The nutritional
characterization of maize indicated a rise in protein value (except for treatment F3) and total
carotenoids content in maize produced with new fertilizers studied. There were no traces of the
elements chromium, cobalt, molybdenum, lead and strontium in any of the maize flours analyzed.
There were significant differences in the mineral profile of flour, highlighting the element selenium
present only in flour obtained from conventional urea treatment (control). The result of sensory
evaluation revealed no difference in the sensory characteristics of polenta (a typical Brazilian dish
made with maize flour cooked with water and salt), except for the flour obtained from F4 maize, that
was slightly different (p <0.05) when compared to control treatment (conventional urea trade). This
difference can be attributed to the consistency of polenta, since higher starch retrogradation was
observed characterizing the formation of firmer gel, further the higher acidity of this maize. The second
experiment considered four repetitions of each treatment, F2, F3, F5 and no urea control (F6), by
randomized planting area. There was an increase in relation to the control in the protein content of the
flour obtained from maize produced with fertilizer F2, also observed in the previous experiment at the
same locality. There were no traces of the elements cobalt, chromium, molybdenum and lead. In this
experiment, the maize flour showed no levels of sodium and selenium present in its composition
differently than those reported in previous experiment at the same locality. There was a significant
reduction of the copper content and different rheological behavior of a common starch. The maize flour
obtained with fertilizer F2 showed higher intensity of the yellow color than control. The results
revealed as effect of green fertilizers the increase on proteins and carotenoids maize contents, their
safety regarding to the absence of heavy metals and higher starch retrogradation values, besides of
sensory change in the consistency of polenta made with maize from humic acid (F4) fertilizer. It was
also observed in the tested conditions the highlight effect of using zeolite (F2) on quality of maize
produced.
Key words: fertilizers, zeolite, maize crops, food quality

302
Food and environment

EFFECT OF CADMIUM ON PHYSIOLOGICAL CHARACTERISTICS AND GROWTH OF

WHITE AND BLACK MUSTARD

Marina Putnik-Delić*, Ivana Maksimović, Rudolf Kastori

University of Novi Sad, Faculty of Agriculture, Trg D. Obradovica 8, 21000 Novi Sad, Serbia
*putnikdelic@polj.uns.ac.rs

The presence of higher concentrations of heavy metals in the soil may impair plant metabolism, yield
and quality. The main sources of contamination of agricultural soils with Cd are fertilizer impurities,
the use of contaminated compost and sewage sludge and tyres of vehicles. Inadequate disposal of waste
from households, municipalities and industries may increase even more concentration of Cd in the soil.
Cadmium is very toxic for humans and animals and it enters food chain mainly through the food of
plant origin. Therefore, it is important to reduce uptake and accumulation of Cd in eadible plants/plant
parts, and also to define plant genotypes that are suitable for phytoremediation as this is the most
appropriate way to reduce concentration of Cd in mildly contaminated soils. The ability of plants to
tolerate excessive concentrations of heavy metals, including Cd, depends, among the other features, on
their ability to synthesize sulfur containing compounds. Plants from the genus Brssica, some of which
are important agricultural crops, are among them. Black and white mustard are grown mostly for seeds
that are used as spices. Oil of black mustard has strong antibacterial activity and white mustard is also
used as feed and green manure. Here, we studied the effect of continious presence of Cd on growth, dry
weight, leaf area, transpiration and concentrations of chloroplast pigments in white mustard (Brassica
alba L.) and black mustard (Brassica nigra L.). Before sowing, seeds were kept for 24 h in deionized
water (control), 10 or 50 µmol CdCl2 dm-3 deionized water. After germination, seedlings were planted
in pots containing ½ strength Hoagland nutrient solution (control) to which was added CdCl 2 to final
concentration of 10 or 50 µmol CdCl2. Plants were grown for 30 days. The presence of 50 µmol dm -3
Cd had very strong influence on growth, water content, photosynthetic pigments contents and ratios,
free proline concentration and nitrate metabolism in black and white mustard. In the context of our
previous results, obtained with the other species, of Brassicaceae (rapeseed, turnip and camelina)
measured parameters in mustard plants changed the least in the presence of Cd. Therefore, black and
white mustard used in this study may be considered for further research in terms of use in the
phytoremediation of soils that are contaminated with low to moderate concentrations of Cd. In
addition, if mustard plants (especially black mustard) are produced with the aim to use vegetative parts
as mustard greens (salad, cooked, boiled or drained) or as feed, care should be taken about possible
presence of Cd which might deteriorate quality of this biomass. Acknowledgement: We thank Ministry
of Education, Science and Technological Development of the Republic of Serbia for financial support
(TR 31016 and 31036).

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Food and environment

ANALYSIS OF DIOXINS IN FOOD USING GAS CHROMATOGRAPHY COMBINED WITH

HIGH RESOLUTION MASS SPECTROMETER

Youngwoon Kang, Ockjin Paek, Junghyuck Suh, Joongoo Lee, Hoon Choi, Sung-Kug Park,
SunHee Park

Food Contaminants Division, National Institute of Food and Drug Safety Evaluation, Korea food and
Drug Administration, Chungbuk, Korea
youngcloud@korea.kr

For PCDD/Fs and Dioxn-like PCBs(DL-PCBs) analysis in foods, we spiked 13C-labeled standards to
samples, and extracted lipid using ASE(Acceerlated solid extraction). and then it was cleaned by
disposable columns consisting of a multi-layer silica column, a basic alumina column and a carbon
column using a Power-PrepTM automated column cleanup system, after lipid removal. The purified
extract was analyzed using a high resolution gas chromatography combined with high resolution mass
spectrometer (HRGC/HRMS). The reliability of dioxins analysis method, we analysed limit of
detection (LOD) and limit of quantification (LOQ). The recovery was measured in 42.4~96.6% for
13
C-labeled standards and 79.5~109.6% for the standards (native dioxin PCDD/Fs Solution Mixture).
Those were measured in the ranges of recommended by US EPA method 1613 and 1668B. Also, the
results from recovery analysis was measured in the test values using certified reference material
(CRM). The uncertainty values of analytical method for PCDD/Fs and DL-PCBs were estimated with
0.25±0.052 pg/g for 2,3,7,8-TCDD in the 95 percentile confidence.

304
Food and environment

OPTIMISATION OF MICROWAVE DIGESTION PROCEDURE FOR THE

DETERMINATION OF TRACE ELEMENTS IN FISH OIL SUPPLEMENTS BY ICP-MS

Nurcan A. Güzelsoy1 , Belgin Izgi 2

1
Central Research Institute of Food and Feed Control, Ministry of Food, Agriculture and Livestock,
Bursa, Turkey
2
Uludag University, Faculty of Art and Science, Department of Chemistry, Bursa, Turkey

Fish oils obtained from whole fish and technological fish by-products. They have been introduced
steadily in human and animal diet because they are main sources of omega-3 fatty acids. The content of
these acids in fish oils depends on the raw material selected for oil production, i.e., fish species and
age, time and place of the fish catch and also the temperature of water sources from which the fish are
caught [1]. Fish oil can be used for preventive and therapeutic treatments as a food and feed.
Many people take fish oil supplements as an assurance of getting all the essential benefits without the
risk of toxicity from eating a fish. However possible risks associated with fish oil consumption are
contaminants including arsenic (As), lead (Pb), cadmium (Cd), mercury (Hg) and polychlorinated
biphenyls (PCBs). The heavy metals are primary concern due to their toxicity. Sample digestion is the
critical step for metal determination by ICP-MS. Fish oil is one of the most difficult matrix to digest
effectively in organic samples and require higher temperatures in order to achieve the same quality of
digestion or residual carbon value, as other organic compounds [2]. They need large amount of
oxidizing agents and causes high pressure in the microwave system.
The purpose of the present study was the optimization of microwave digestion procedure for the
determination of As, Cd, Hg and Pb in fish oil supplements. Sample mass, digestion acids such as
HNO3, HCl and H2O2 volumes are specified as the most important variables affecting the sample
preparation process and central composite design were used to find the optimum conditions for
microwave digestion. Finally, trace metals were determined in fish oil supplements using ICP-MS.

305
Food and environment

DDT AND ITS METABOLITES IN FISH FROM BLACK SEA, BULGARIA

Mona Stancheva, Stanislava Georgieva, Lubomir Makedonski

Medical University - Varna, Marin Drinov 55, 9002 Varna, Bulgaria,

E-mail: mona_stancheva@abv.bg

The purpose of this study was to determine the levels of p,p’-dichloro diphenyl trichloroethane (DDT)
and its metabolites p,p’-dichloro diphenydichloroethylene (DDE) and p,p’-dichloro
diphenyldichloroethane (DDD) in muscle tissue of seven marine fish species: goby (Neogobius
cephalargoides), sprat (Sprattus sprattus sulinus), horse mackerel (Trachurus Mediterraneus ponticus),
grey mullet (Mugil cephalus), bonito (Sarda sarda), turbot (Psetta maxima) and garfish (Belone
belone). The fish species was selected because of their characteristic feeding behavior and importance
to human consumption in Bulgaria. Samples were collected from different parts of Bulgarian Black
Sea coast during 2007 – 2011.DDT and its metabolites (DDTs) were analyzed in order to evaluate the
status of pollution in Bulgarian Black Sea coastal area.
The DDTs were determined by capillary gas chromatography system with mass spectrometry
detection. DDTs were found in all fish species at concentrations ranging between 17.3 ng/g ww in
turbot and 79.1 ng/g ww in garfish. In all samples DDT was present mainly in the form of its
metabolites p,p- DDE and p,p- DDD, suggesting previous contamination. Statistical analyses were
prepared as DDTs concentrations were log10-transformed to approximate a normal distribution of the
data. All statistical tests were performed using SPSS 16 software.
The statistical analysis indicated that the differences among mean annual concentrations of ∑DDTs
were not statistically significant (p>0.05). The experimental results for ∑DDTs showed significant
differences between fish species. The levels of DDTs in fish from Bulgarian Black Sea coast were
comparable to those found in fish species from the Black Sea and from other marine ecosystem.
Keywords: DDTs, fish, Black Sea, Bulgaria

306
Food and environment

THE IMPACT OF SOIL CONTAMINATION BY HEAVY METALS ON BIOACTIVE

COMPOUNDS IN WHITE CABBAGE

Barbara Kusznierewicz, Agata Graff, Marzena Szczygłowska, Tadeusz Pilipczuk, Anna

Piekarska, Karol Dziedziul, Piotr Konieczka, Jacek Namieśnik, Agnieszka Bartoszek

Chemical Faculty, Gdańsk University of Technology, G. Narutowicza 11/12 St. 80-233 Gdańsk,
Poland
e-mail: barbara.kusznierewicz@pg.gda.pl

Brassica vegetables represent one of the most important foods implicated in dietary prevention of
civilization diseases. The knowledge of factors influencing the content of health-promoting
phytochemicals is therefore of great social importance. Brassica plants belong to hyperaccumulators
that are capable of efficient uptake and accumulation of pollutants, heavy metals in particular. It has
been recognized that chemical stress increases the biosynthesis of health promoting phytochemicals in
Brassica plant. Therefore, environmental pollutants may influence healthiness of these vegetables in
both undesirable and beneficial ways. The objective of the presented studies was to compare the
content of the glucosinolates, isothiocynates and indoles as well an antioxidant potential of Kamienna
Glowa cultivar of white cabbage grown in different locations in Poland representing varied ecological
settings. The environmental conditions were characterized by measuring the metal content in soil and
cabbage leaves. The so far results show that the cultivation conditions strongly affect nutritional
quality of brassica vegetables influencing risk/benefit ratio in an ambiguous way.
Keywords: white cabbage, bioactive compounds, heavy metals
Project “The exploitation of white cabbage for phytoremediation and biofumigation of soils
(AGROBIOKAP)” co-financed by European Union from European Regional Development Fund in a
framework of the Innovative Economy Operational Programme 2007-2013.

307
Food and environment (heavy metals, dioxin, radioactivity etc)

METHOD VALIDATION OF HEAVY METALS ANALYSIS IN POMEGRANATE JUICE BY

INDUCTIVELY COUPLED PLASMA-MASS SPECTROPHTOMOTERY

Turkan Abbasovaa, Khayale Mustafayeva, Roya Rahimova, Aydan Hamidullazade,

Perihan Yolci Omeroglub
a
State Committee on Standardization, Metrology and Patent of Azerbaijan Republic, Experimental
Testing Centre AzTEST Food and Agriculture Products Testing Laboratory, Baku.
e-mail: tabbasova@azsatnd.gov.az
b
Okan University, Food Engineering Department, Istanbul

Pomegranate is highly valued fruit due to its delicious taste and health benefits. The history of
Azerbaijan is inseparably linked to the culture of pomegranate cultivation. Traditionally, pomegranates
have been cultivated in almost every region of Azerbaijan and are most often used for juice production.
A novel method1 for determining trace elements in pomegranate juice was adapted in to the routine
laboratory conditions. In the scope of this study, the method was validated for determining arsenic
(As), cadmium (Cd) and lead (Pb) in pomegranate juice and moreover it was accredited from an
international recognised organisation. The method is based on the determination of trace metals by
inductively coupled plasma-mass spectrophtometery after pressure digestion. Sample is firstly digested
in a microwave oven with an aid of nitric acid and hydrogen peroxide. Digested sample, which is
diluted with water to the known volume, is nebulised and the aerosol transferred to a high frequency
inductively coupled plasma. The high temperature of plasma is used to dry the aerosol and to atomise
and ionise the elements. The ions are extracted from the plasma and transferred to mass
spectrophotometer where the ions are separated by their mass/charge ratio. The quantification of
elements was based on calibration curves constructed for each batch of analysis. Calibration standard
solutions were prepared at five concentration levels covering the concentration range of the analyzed
samples. For validation studies, pomegranate juice were spiked at three levels of As, Pb, and Cd that at
least covers their estimated limit of quantification level, maximum residue level (MRL), and 1.5 times
of MRLs. Two specialist being familiar with the method performed the validation during several days.
The work was distributed between them, thus, the precision data reflects the within laboratory
reproducibility. Altogether 56 samples were analyzed. The experimental results revealed that the
relative standard deviations for repeatability (RSD R) and for reproducibility (RSDR) are ranged from
2.3 % to 7.3 % and 4.8 % to 13.5 % respectively. However, RSD R and RSDR values were obtained app.
14% and %20 for lead at its limit of quantification level. Average recoveries are above %98, except for
lead with the average recoveries of 88 % at its limit of quantification level. For monitoring the validity
of the method, the laboratory participated into proficiency test the results are within the acceptable Z
score. The uncertainty of the analytical result has been estimated by using validation data2 and
combined relative standard uncertainty is ranged from 0.05 to 0.23. As a result, recoveries, RSDr, and
RSDR values for each element were within the acceptable range according to the criteria specified in
EU Regulation3 and the original method1.

308
Food and environment

A SURVEY OF THE MULTI-ELEMENTAL CONTENT OF EDIBLE MUSHROOMS USING

ICP-MS IN THE SINGAPORE RETAIL MARKET

Gerald CHUNG, Buay Ting TAN, Huey Yee LEE, Joanne CHAN.

Health Sciences Authority, Singapore.

Metals and other elements can be naturally present in food or can enter food as a result of human
activities such as industrial and agricultural processes. Mushrooms are known bioaccumulators of
heavy metals and other environmental contaminants. The metals of particular concern in relation to
harmful effects on health are lead, cadmium and arsenic. Determination of the three metals in
Singapore-consumed mushrooms was carried out using ICP-MS. Samples were microwave digested
with nitric acid/hydrogen peroxide acid and quantified using external calibration. The samples were
assessed together with the analysis of a newly developed mushroom powder certified reference
materials (HRM - 2003A). The results of the survey show that the levels in edible mushrooms sold in
retail market, which were mostly from the Asian region are generally very low, and are considered to
present little risk to the health of consumers, although occasional instances of contamination are
detected.

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Micro- and Macro-Nutrients:
Bioavailability and Measuring
Strategies

311
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

INVESTIGATING THE In vitro BIOAVAILABILITY OF POLYPHENOLS IN FRESH AND

SUN-DRIED FIGS (Ficus carica L.)

Senem Kamiloglu & Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul

Technical University, 34469 Maslak, Istanbul, Turkey.
e-mail: skamiloglu@itu.edu.tr

Figs (Ficus carica L.) have been consumed as a part of Mediterranean diet for centuries usually either
as fresh or dried fruit. Although the effect of processing on antioxidant potential of fruits and
vegetables created a great interest in the food industry, there is lack of information on changes in
bioavailability of health-related phenolics of figs when processed into dried fruit. In this study, in order
to evaluate the in vitro bioavailability of fresh and sun-dried figs; total antioxidant capacity (TAC),
total proanthocyanidin content (TPAC) and the major phenolic compounds were determined at
different phases of simulated gastrointestinal (GI) digestion for two common fig varieties (Sarilop and
Bursa siyahi) differing in skin color (yellow and purple, respectively).
Samples were provided as three biological replicates and for each fig variety four fractions were
prepared; skin, pulp, whole-fresh and whole-dried fruit. For the sun-drying procedure, samples were
uniformly distributed on sample trays in a single layer to be exposed to the sunlight at a height of 1 m
above the ground and placed indoors at night for 8-day duration. The in vitro bioavailability procedure
adapted from McDougall et al. (2005) was performed. TAC and TPAC were determined using
spectrophotometric methods; whereas the major phenolic compounds were identified using HPLC
coupled with PDA detector, by monitoring at three wavelengths, 312, 360 and 520 nm. For the analysis
of TAC, 3 different methods were used including 2,2-azinobis(3-ethylbenzothiazoline)-6-sulfonic acid
(ABTS), 1,1-diphenyl-2-picrylhydrazil (DPPH) and ferric reducing antioxidant power (FRAP).
Statistical differences between samples were evaluated by one-way ANOVA (p<0.05).
Four major phenolic compounds (chlorogenic acid, rutin, cyanidin-3-glucoside (C3G) and cyanidin-3-
rutinoside (C3R)) were investigated for GI digestion. The results of in vitro GI digestion revealed that
the dialyzed fraction (IN) represented 9-26 and 1-22% of the initial TAC of the whole-fresh yellow and
purple figs, respectively. Moreover, in case of ABTS, TPAC and chlorogenic acid contents, drying
caused an increase in IN value of yellow figs (38, 140 and 50%, respectively). For purple figs, drying
increased the bioavailability of chlorogenic acid by 60%. The bioavailability of both C3G and C3R
were quite low for fresh figs (0-5% of the initial values) whereas for dried figs anthocyanins were not
detected in the IN fraction.
Current study presented a detailed insight of bioavailability of major phenolic compounds and total
proanthocyanidins as well as antioxidant activity in fig fruit and its sun-dried form.

Keywords: fig (Ficus carica L.), sun-drying, bioavailability, polyphenols, antioxidant capacity

References:
McDougall, G.J., Dobson, P., Smith, P., Blake, A. & Stewart, D. (2005). Assessing potential
bioavailability of raspberry anthocyanins using an in vitro digestion system. Journal of Agricultural
and Food Chemistry, 53, 5896-5904.

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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

SIMULATION OF In vitro DIGESTION AND ABSORPTION OF POLYPHENOLIC

COMPOUNDS

Tomasz TARKO, Aleksandra DUDA-CHODAK, Paweł SATORA, Natalia ZAJĄC

Department of Fermentation Technology and Technical Microbiology, Food Technology Institute,

University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland,
e-mail ttarko@ar.krakow.pl

Phenolic compounds are structurally diverse group of substances with many beneficial biological
properties. Plant polyphenols are found in foods usually in form of esters, glycosides and polymers.
These compounds are subjected to digestion processes in the human digestive tract, which make them
bioavailable to the organism. The key role in the process of polyphenols digestion plays intestinal
microflora and enzymes. The impact of polyphenols and their metabolites on the organism is highly
dependent on the efficiency of digestion and absorption.
The aim of study was to evaluate the changes of polyphenolic compounds in fruits during the process
of digestion in a simulated human digestive system. The fruits that were subjected to in vitro digestion
process were black chokeberry fruit (Aronia melanocarpa), bilberry (Vaccinius vitis idea), domestic
apple (Malus domestica) of Golden Delicious variety, Japanese quince (Chaenomeles japonica), and
strawberries (Fragaria ananassa). The digestion process simulation consisted of following stages:
digestion in the stomach and duodenum (pepsin, pH = 2), absorption through intestinal epithelium
(pancreatin, bile, pH = 7, dialysis membranes) and digestion in the small intestine by the intestinal
microflora (inoculum of Bacteroides galacturonicus, Enterococcus caccae, Bifidobacterium
catenulatum, Ruminococcus gauvreauii, Lactobacillus sp, Escherichia coli). The antioxidant activity
and total polyphenol content were determined in extracts of fruits and dialysates obtained after each
digestion step.
Among the studied fruit the highest antioxidant activity and total polyphenols content was found in
black chokeberry. The obtained results shown significant differences both in the ability to free radicals
scavenging and in the polyphenols concentration among analysed species of fruit. The total content of
polyphenolic compounds in dialysates of all fruits decreased after in vitro digestion, while their
antioxidant activity increased, except for blueberry. The rate of polyphenols migration through the
dialysis membranes varied between tested fruits. It has been shown that black chokeberry and
elderberry are good sources of antioxidants in the diet, and polyphenols absorbed into the body after
their ingestion are characterized by high antioxidant potential. The intestinal microbiota used in the
experiment had differentiated impact on the polyphenolic compounds present in the examined fruits. A
significant impact of bacterial enzymes on digestion of polyphenols present in apples and strawberries
was demonstrated.
Keywords: In vitro digestion, fruits, antioxidant activity, polyphenolic compounds
This project has been financially supported by a grant (decision number DEC-2011/01/B/NZ9/00218)
from the National Science Centre (NCN)

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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

METHOD DEVELOPEMENT FOR DIRECT WINE ANALYSIS BY INDUCTIVELY

COUPLED PLASMA MASS SPECTROMETERY

Dávid Andrási, Áron Soós, István Fekete, Béla Kovács

Institute of Food Science, Quality Assurance and Microbiology, Faculty of Agricultural and Food
Sciences and Environmental Management at the Center for Agricultural and Applied Economic
Sciences, University of Debrecen
davidandrasi@yahoo.com

The determination of minor, trace and ultra-trace element concentrations of wine samples provides data
for geographical origin, authenticity, quality and food safety investigations. Data-analysis is requiring
sophisticated statistical techniques such as cluster analysis, principal component analysis and related
methods. Nevertheless not only accurate and reliable results are consequential but a necessary number
of wines should be analyzed for such investigations, which involves increase of costs.
For the most instrumental methods it is needed to apply a sample preparation to determine
concentrations of the elements. The usually used wet digestion procedures in wine analysis are time
consuming particularly if a large number of wines should be analyzed, moreover due to the increase of
operation steps and laboratory equipments used the probability of contamination also increase. The
amount of inorganic acid and oxidizing agent utilized for digestion is also not a negligible point.
There are some articles reporting that in case of wine – derived from its features – it is possible to omit
digestion and wine can be introduced directly or after dilution by conventional nebulizers of AAS and
ICP instruments into the measuring system, hereby time and reagent can be saved, but doing so the
organic matter reside after dilution cause matrix effects.
Our aim was to develop a wine analysis method without any sample preparation which is suitable for
microelement determination of wine samples by inductively coupled plasma mass spectrometer (ICP-
MS) and to ensure reliable results for all kind of wine samples. For this purpose we compared different
dilution degrees of wine aliquots and matrix-matched external calibrations. Because a certified wine
reference material was not available reference values were determined with standard addition method.
The results were also compared with values determined in digested samples prepared by a nitric acid
microwave wet digestion.
From the result we concluded that a ten-fold dilution is enough to moderate matrix-effects of the
organic matrix and for trace elements it is the maximum dilution factor to keep concentrations above
instrumental detection limit. Furthermore it has been shown that to get reliable results matrix-matching
of the calibration standards in case of external calibration is obligatory. Because wines can have
different characteristics of organic constituents e.g. acids, sugar – manly for sweet wines – and
alcoholic content, it is ultimate that not only the matrix-matching have to be used, but internal
standardization is required to correct the changes of matrix-effects derived from the varying
composition of individual wine samples in a single run.
The work is supported by the TÁMOP-4.2.2/B-10/1-2010-0024 project. The project is co-financed by
the European Union and the European Social Fund.
Keywords: wine, ICP-MS, method development

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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

WILD EDIBLE PLANT: Cnicus benedictus

Dilek DULGER1,2, Yasemin SAHAN2

1
Istanbul Aydın University Anadolu Bil Professional School of High Education, Food Processing
Department, Istanbul/Turkey
2
Uludag University, Agricultural Faculty, Food Engeenering Department, Bursa/Turkey
ddilekdulger@gmail.com

The multiple roles of wild traditional vegetables as both food and medicinal sources have been widely
documented (Ayodele 2005). In this research the chemical composition of Cnicus benedictus L.
consumed as vegetable were investigated. Blessed thistle (Cnicus benedictus) leaves, stems and
flowers are traditionally used as a “bitter” tonic to enhance appetite and digestion; blessed thistle is
also sometimes included in the anti-cancer herbal remedy. Cnicus benedictus is a thistle-like plant in
the family Asteraceae, native to the Mediterranean region, from Portugalnorth to southern Franceand
east to Iran. Samples were obtained from market and fields around İzmir. In order to evaluate the
nutritive values of plants, severeal analysis were done. Analysis on mineral contents were found
reasonable in these wild edible plant compared with the commonly used some vegetable. In this study,
when blessed thistle coparied with culture plants, it contained higher mineral contents than some
culture plants. According to averages level of micro minerals in all samples, K was found to be highest
(6300 mg kg-1) and it was followed by Ca (923,61 mg kg-1), Na (584,95 mg kg-1), P (587,52 mg kg-1)
and Mg (153,02 mg kg-1). Fe was found to be highest (35.60 mg kg-1) and it was followed by Zn (11.34
mg kg-1), B (2.77 mg kg-1), Cu (2.88), Mn (1.69 mg kg-1), Cr (0,16 mg kg-1), Co (0.09 mg kg-1), Mo
(0.08 mg kg-1)and Se (0.04 mg kg-1). According to our results, blessed thistle are good natural sources
of mineral contents than some culture plants. The study indicated that Blessed thistlehave the potential
to be sources of mineral acids content and can be included in the daily diet for alternative vegetable
and functional foods.
Keywords: Mineral content, culture plants, blessed thistle
Poyrazoglu, E., Gokmen, V., Artik, N. 2002.Organic acids and phenolic compounds in pomegranates
(Punica grganatum L.) grown in Turkey. Journal of Food Composition and Analysis, 14, 567–575.
Ayodele, A.E. 2005.The medicinally important leafy vegetables of South western Nigeria.
Ethnobotanical leaflets. Web journal http://www.siu.edu/~ebl/leaflets/ayodele.htm).
Kemper, K.J. 1999. Blessed Thistle (Cnicus benedictus). http://www.longwoodherbal.org/ blessed
thistle/ blessed thistle.pdf

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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

FACTORS RELATED WITH DISSOLVED SILICON CONTENT IN BELGIAN BEERS

Anita Van Landschoot1, Jonas Schoelynck2, Anneleen Decloedt1, Eric Struyf2

1
Ghent University, Gent, Belgium; Anita.vanlandschoot@UGent.be
2
Antwerp University, Wilrijk, Belgium

The role of silicon (Si) in human metabolism is not well studied, but more and more agreement exists that
it is an essential element for bone mineral density, potentially reducing the chance to develop osteoporosis
and bone fractures. Si also reduces the biological availability of aluminium.Beer is one of the prime
sources of Si for humans and is a quintessential part of Belgian heritage. Sripanyakorn et al. (2004) found
that Si concentrations in blood serum rise to a peak within 2 h after ingestion of beer, suggesting an
efficient uptake of dissolved Si into the bloodstream. A substantial fraction of the beer Si is effectively
retained within the body.
Although other food products have higher concentrations of Si per weight unit (e.g. cereals and soups),
beer has the highest in vitro availability of Si found in a wide range of consumption products (Robberecht
et al., 2009). Si in the beer originates from the husks of the barley malt. During the brewing process most
of the deposited amorphous Si remains in the husks, but significant Si is extracted into the wort during
mashing and much of this endures into the beer.
Belgium represents an excellent case study to investigate variation of Si concentrations among a wide
range of beer styles, fermentation processes and ingredients. Several studies have confirmed considerable
variability in Si concentrations in beer. Sripanyakorn et al. (2004) found no direct link to beer type,
country of origin or alcohol content. Other studies have suggested a link to fermentation (e.g. Robberecht
et al., 2009).
In our study 120 Belgian beers were analysed for dissolved Si and the results compared with typical beer
parameters (alcohol content, real extract, original extract, fermentation degree, colour, pH, bitterness).
Process conditions were also taking into account.The study confirmed that all beers contain significant
dissolved Si, while some beers contain extraordinary high concentrations. Most Si is available in strong
ales like abbey and trappist ales. Concentrations of Si ranged between 214 and 2,071 μmol L − 1.The
alcohol content was related to the Si content. A more significant relation is found between the real extract
and the Si content. The real extract, diminished with the eventual sugar added to sweeten the beer, is a
possible measure for the amount of grain raw materials used in the production of the beer and as such
relates to the Si extracted from the grist.
Keywords: dissolved silicon, beer, brewing
References
Robberecht H, Van Cauwenbergh R, Van Vlaslaer V, Hermans N (2009) Dietary silicon intake in
Belgium: sources, availability from foods, and human serum levels. Sci Total Environ 407:4777–4782
Sripanyakorn S, Jugdaohsingh R, Elliott H, Walker C, Mehta P, Shoukru S, Thompson RP, Powell JJ
(2004) The silicon content of beer and its bioavailability in healthy volunteers. Brit J Nutr 91:403–409

317
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

DAIRY OFFER AND CALCIUM CONTENT ASSESSEMENT IN MENUS OF COSTAL

CROATIA KINDERGARTENS

Marijana Matek Sarić1, Judita Grzunov2

1
University of Zadar, Department of Health Studies, Trg kneza Višeslava 9, 23 000 Zadar, Croatia;
marsaric@unizd.hr
2
Public Health Institute of Zadar, Health Ecology Service, Kolovare2, 23 000 Zadar, Croatia

Healthy diet influence on human health and its importance from childhood age is generally known.
Unbalanced intake of nutrients in early age can result with a number of health disorders in adult age.
Pre-school age is significant period for establishing healthy eating habits for life. Today pre-school
children spend most of the day time (8-10 h) in kindergartens where they get about 80% or more of
their daily dietary needs through four meals (breakfast, brunch, lunch and afternoon snack).
The aim of this research is to determine the quality of the offer regarding the intake of milk and dairy
products which present major source of calcium, an essential macronutrient necessary for intensive
growth phase of children. Analysed meals were prepared exclusively for group of healthy pre-school
children (N=1000) in kindergartens from Zadar County, typical coastal Croatia region.
Concurrent 15-day food records were taken in collaboration with the nursery staff (15 consecutive
days, except weekend) over the spring, autumn and winter periods. Serving of milk and dairy products
was estimated and content of calcium has been mathematically and statistically analysed and compared
with valuable recommendations.
Significant differences were not determined neither in the offer of milk and dairy products in the
different seasons nor in the content of calcium. Milk and dairy products were adequately represented in
the weekly offer, and the average offer contained 11,0±2,0, 10,7±2,0 and 11,0±2,0 servings during
spring, winter and autumn periods. Average content of calcium in daily offer were 803,3±174,7,
930,7±175,1 and 952,4±164,2 during spring, winter and autumn which is in agreement with dietary
reference intake recommendations (300-800 mg) and Croatian recommendations (400-700 mg).
Key words: milk and dairy products, calcium, seasonal variation, kindergartens

318
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

THE EFFECT OF DIFFERENT PRODUCTION AREAS AND NPK TREATMENTS ON THE

Cu, Fe AND Mn CONTENT OF WINTER WHEAT (Triticum aestivum L.) GRAINS

Zita Kata Burján1, Béla Kovács1, Dávid Andrási1

1
Institute of Food Science, Quality Assurance and Microbiology, Centre for Agricultural and Applied
Economic Sciences, University of Debrecen
E-mail: burjan@agr.unideb.hu

Deficient of mineral element intake in human diet can lead to different deficiency symptoms and
diseases. Cereal crops are important source of mineral elements and nutrients for human beings. In the
present study the effect ofdifferent growing places and NPK levels on the content of Cu, Fe and Mn
were investigated in the grains of winter wheat (Triticum aestivum L.). Plant samples were harvested of
the year 2005 when the weather conditions were very humid and wet. Samples were collected from
five experimental stations of the Hungarian national long-term fertilization trials. These stations are as
follows: Bicsérd, Iregszemcse, Karcag, Nagyhörcsök and Putnok. These experimental fields have
different types of soil and climatic conditions.
The elements content of samples were measured using inductively coupled plasma optical emission
spectrometer (ICP-OES) followed by digestion with HNO3-H2O2 solution. Data analysis was done
using SPSS for Windows 13.0 Software package. All data were subjected to ANOVA method, but after
detection of significant differences (P<0.05) data were subjected to Duncan’s test to allow separation
of means.
Cu, Fe and Mn content of samples which were treated different levels of NPK fertilizer were found
higher than the element concentration of the untreated grains. The element content was mostly
determined by the production areas. During our investigations it was proved that different growing
places are having significant (P <0.01) difference in the Cu, Fe and Mn content of winter wheat
samples. Lowest Cu, Fe and Mn concentration were measured in samples from Nagyhörcsök. The Cu
content of the kernels (ranged from 4.03 to 5.47 mg kg-1) in ascending order: Nagyhörcsök < Putnok <
Karcag < Iregszemcse < Bicsérd. The sequence of Fe content (ranged from 40.20 to 52.34 mg kg -1)
slightly differed from the results of Cu concentration: Nagyhörcsök < Putnok < Bicsérd < Karcag <
Iregszemcse. The order of Mn content of wheat grains (ranged from 11.72 to 17.13 mg kg -1) was as
follows: Nagyhörcsök < Putnok < Iregszemcse < Bicsérd < Karcag.
Acknowledgements: Authors are highly acknowledge the support by the TÁMOP-4.2.2/B-10/1-2010-
0024 and TÁMOP-4.2.1./B-09/1/KONV-2010-0007 projects. The projects are also co-financed by the
European Union and the European Social Fund.
Keywords: copper, iron, manganese, winter wheat

319
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

VARIATIONS IN CONCENTRATION OF ESSENTIAL MICROELEMENTS IN

CABBAGEHEADS PRODUCED UNDER DIFFERENT MULCHING AND FERTILIZATION
REGIMES

Ivana Maksimović*, Marina Putnik-Delić, Žarko Ilin, Rudolf Kastori, Boris Adamović, Dušan
Marinković, Andrea Župunski

University of Novi Sad, Faculty of Agriculture, Trg D. Obradovica 8, 21000 Novi Sad, Serbia
*ivanam@polj.uns.ac.rs

Micronutrient malnutrition (MNM) may provoke a wide range of non-specific physiological disorders,
leading to reduced resistance to infections, metabolic disorders, and delayed or impaired physical and
psychomotor development. It is not uniquely the concern of poor countries. The increased consumption
of highly-processed energy-dense but micronutrient-poor foods in industrialized countries, but also in
those in socio-economic transition, is likely to negatively affect micronutrient intake and status.
Although the three most common forms of MNM are iron, vitamin A and iodine deficiency, it is
estimated that about 50% of the population is experiencing or is at risk of experiencing deficiency of
Zn. The best way of preventing MNM is to ensure consumption of a balanced diet that is adequate in
every nutrient. Early cabbadge is one of the leading vegetable crops in our country because of modest
requirements for growing conditions, the possibility of croping troughtout the year, the high
consumption "per capita", and the financial effects. The aim of this reasearch was to determine the
effect of different doses of organic and mineral fertilizers and mulching on yield and quality of
cabbage heads. Experiment was done by split-plot method. The main plot consisted of the experiment
with (using the black plastic sheeting) or without mulching. Sub-plot comprized nine fertilizing
treatments, with organic and mineral fertilizers (well rotted beef and swine manure and NPK, in
different doses and combinations) in four replications. Mulching in general increased concentration of
Zn, Mn and Cu in comparison with the same fertilization treatment withouth mulching. Concentration
of Mn significantly increased in all samples besides from the one fertilized with 20 t ha -1 of well rotted
beef manure. Copper concentration increased significantly in variants fertilized with well rotted swine
manure and NPK (both separatly and in combinations). Concentration of Zn in the majority of
fertilized variants increased, whereas it was at the level of the control when either swine or beef well
rotted manure were applied trogether with N33P33К63. Additon of NPK, alone or in combinations
with manure, stimulated uptake and accumulation of Mn and Cu and Zn in the cabbageheads. The
highest concentration of all three elements (Zn, Mn and Cu), as well as the highest yield, was recorded
in cabbage heads where fertilization was done with 20 t ha-1 of well rotted swine manure together with
N55P55К105 and mulching. Studing of fertilization practices, that can lead to increase in concentration
of essential microelements, gives possibility to solve the problem of their deficiency in the diet of
population, which is particularly critical for young children, women of reproductive age and elderly
people. Acknowledgement: We thank Ministry of Education, Science and Technological Development
of the Republic of Serbia (TR 31036) and Provincial Secretariat for Science and Technological
Development APV (No. 114-451-2659) for financial support.

320
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

CHEMICAL CONSTITUENTS AND BIOLOGICAL ACTIVITY OF Boletus aereus BULL.

GROWING WILD IN SERBIA: In vitro AND In situ ASSAYS

Dejan Stojković1, AnaĆirić1, Filipa S. Reis2, Lillian Barros2, JasminaGlamočlija1, Isabel C.F.R.
Ferreira2, Marina Soković1
1
Institute for Biological Research ”Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana
142, 11000 Belgrade, Serbia. e-mail: rancic@ibiss.bg.ac.rs
2
CIMO-ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172, 5301-855
Bragança, Portugal

Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed all over the globe as a
delicate mushroom, especially in Serbia, Portugal, Basque Country, Navarre, France and Italy. As a
member of the Boletaceae family, this mushroom has tubes and pores, instead of gills beneath its cap.
B. aereus growing wild in Serbia was chemically characterized in nutritional value and individual
compounds (sugars, fatty acids, tocopherols, organic acids and phenolic compounds). Antioxidant
(scavenging activity, reducing power and inhibition of lipid peroxidation) and antibacterial and
antifungal activities of its methanolic extract were evaluated under in vitro conditions. Furthermore,
antimicrobial meat preserving properties of its methanolic extract were evaluated under in situ
conditions using Listeria monocytogenes, Staphylococcus aureus and Escherichia coli as contaminant
microorganisms. B. aereus revealed a high content in carbohydrates (88.64 g/100 g dw), followed by
ash (6.20 g/100 g dw), fat (3.36 g/100 g dw) and proteins (1.80 g/100 g dw). The most abundant free
sugar was identified as trehalose (11.28 g/100 g dw); three tocopherol isoforms (α-, β- and δ-
tocopherols) were detected. Unsaturated fatty acids predominated over saturated fatty acids, being oleic
and linoleic acids the most dominant ones. p-Hydroxybenzoic (8.95 µg/100 g dw), p-coumaric (7.32
µg/100 g dw) and cinnamic (5.91 µg/100 g dw) acids were quantified, as also four organic acids: oxalic
(0.69 g/100 g dw), citric (0.59 g/100 g dw), quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw)
acids. The methanolic extract of the mushroom showed in vitro antioxidant and antimicrobial
activities. The extract exhibited prominent antioxidant potential. The most sensitive bacterium to the
effect of B. aereus methanolic extract was Staphyloccocus aureus, and among the studied microfungi
species the most sensitive was Aspergillus ochraceus. Methanolic extract successively inhibited the
growth of meat contaminant bacteria, both at 25 ºC and 4 ºC, after seven days of inoculation. Among
storage period, gradual inhibition of bacteria was achieved. The bacteria responded to the effect of
treatment in a dose dependant manner.
Keywords: Boletus aereus; chemical composition; antioxidant; antimicrobial; meat preservatives.
Acknowledgements: The authors are grateful to Serbian Ministry of Education and Science (grant
number ALI/110062/2009 research project, PEst-OE/AGR/UI0690/2011 CIMO strategic project and
L. Barros grant SFRH/BPD/4609/2008).

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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDANT PROPERTIES OF

THE BIOACTIVE PEPTIDE LQKW FROM BETA-LACTOGLOBULIN AND In vitro STUDY
OF ITS BIOAVAILABILITY

Faïza Zidane, Céline Cakir-Kiefer, Claire Soligot, Jean-Michel Girardet &Yves Le Roux

Université de Lorraine, Unité de Recherche Animal & Fonctionnalités des Produits Animaux (UR
AFPA), INRA Unité Sous Contrat 340, Vandœuvre-lès-Nancy, F-54506, France.
celine.cakir-kiefer@univ-lorraine.fr

Many peptides have biological activities in vitro but very few of them retain their activity in vivo. The
tetrapeptide LQKW corresponding to fragment 58–61 of beta-lactoglobulin shows a significant
decrease of blood pressure in spontaneously hypertensive rats SHR (Hernandez-Ledesma et al., 2007).
As angiotensin I-converting enzyme (ACE, peptidyl carboxydipeptidase; EC 3.4.15.1) is implied in
regulation of hypertension, we have studied its mode of inhibition by LQKW. We showed that the
peptide was a mixed inhibitor with two inhibition constants of µM. This results suggested that this
peptide bound to or near the active site of free ACE and blocked its access to the substrate with a Ki=
0.36 ± 0.04 µM. Moreover, the peptide bound to the complex ACE-substrate with a Ki'= 1.62 ± 0.04
µM. This second site could be the second ACE active site or another site elsewhere on the enzyme
which affects its activity. This mode of inhibition could explain, in part, the antihypertensive activity in
vivo. In addition, this tetrapeptide is thought to be one of the potential contributors on the radical
scavenging properties detected in a beta-lactoglobulin thermolytic hydrolysate (Contreras et al., 2011).
In our study, the capability of this peptide to scavenge the radical cation 2,2’-azino-bis(3-
ethylbenthiazoline-6-sulfonic acid)or ABTS•+was determined and was found to be as efficient as
Trolox (an antioxidant used as reference by many authors) with a TEAC (Trolox Equivalent Activity
Concentration) of 0.86 µmol TE/µmol peptide and an IC50of 6.8 µM (IC50: concentration of sample
able to scavenge 50% of ABTS•+), the IC50of Trolox being 7.0 µM. The free radical scavenging
peptides like LQKW, may be considered in dietary formulas for reducing oxidative stress mediated
diseases, e.g. when inflammation of the gut occurs or in the case of coronary heart disease. The
multifunctional properties of the LQKW make it a good candidate as a model to study the
bioavailability of biologically active peptides. So, its bioavailability (hydrolysis and transfer) was
measured in Caco-2 cell monolayer and Ussing chambers from proximal jejunum of piglets. In the
presence of equimolar mix of bile salts (sodium taurocholate, sodium cholate, sodium deoxycholate)(1
mM for Caco-2 cells and 12 mM for Ussing chamber), cumulative transport of the peptide LQKW in
Caco-2 model was 0.4‰ and cumulative transport in Ussing chamber reach 0.2‰. To our knowledge,
very few foodborne peptides with biological activity in vitro and in vivo showed a significant shift in
Ussing chamber.
Keywords:
Beta-lactoglobulin, peptide LQKW, antihypertensive, antioxidant activity
References:
Del Mar Contreras, M., Hernández-Ledesma, B., Amigo, L., Martin-Alvarez, P.J., & Recio, I. (2011).
Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin:
Optimization by response surface methodology. LWT - Food Science and Technology, 44: 9-15.
Hernández-Ledesma, B., Miguel, M., Amigo, L., Aleixandre, M.A., &Recio, I. (2007). Effect of
simulated gastrointestinal digestion on the antihypertensive properties of synthetic beta-lactoglobulin
peptide sequences. Journal of Dairy Research, 74: 336-339.

322
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

ANTIHYPERTENSIVE PEPTIDES FROM FOODS: In vitro STUDY OF THEIR

MECHANISM OF ACTION IN RELATION TO THEIR BIOLOGICAL ACTIVITY

Faïza Zidane1, Gabrielle Zeder-Lutz2, Danièle Altschuh2, Annie Dary1, Laurent Miclo1, Céline
Cakir-Kiefer1
1
Université de Lorraine, Unité de Recherche Animal & Fonctionnalités des Produits Animaux (UR
AFPA), INRA Unité Sous Contrat 340, Vandœuvre-lès-Nancy, F-54506, France.
celine.cakir-kiefer@univ-lorraine.fr
2
Université de Strasbourg, Biotechnologie et signalisation cellulaire, CNRS-ESBS, Boulevard
Sébastien Brant, BP 10413, Illkirch, F-67412, France.

There are many publications dealing with bioactive peptides from food proteins. The majority of these
peptides have been discovered through in vitro tests for instance by analyzing inhibition of enzyme
activities or measuring displacement of radioactive ligands (binding assay on receptors). However,
only a few peptides discovered through in vitro tests are found to be active in vivo in animals. The
antihypertensive effect of this kind of peptides is by far the most studied biological activity.
Angiotensin I-converting enzyme (ACE, peptidyl carboxydipeptidase; EC 3.4.15.1), which is a key
enzyme of the renin-angiotensin system, is the main target for antihypertensive peptides. Indeed, ACE
is well known for its involvement in hypertension which is a real worldwide public health problem.
Hypertension is the main risk factor involved in the development of cardiovascular (arteriosclerosis,
vascular attack, myocardial infarction) and kidney diseases and is a major cause of morbidity and
mortality. Indeed, according to data from the year 2000, hypertension affects worldwide 972 million
adults (26.4% of the adult population) and will reach 1.56 billion in 2025 (Kearney et al., 2005).
Currently, many pharmacological ACE inhibitors (captopril, lisinopril…) are used for hypertension
treatment, but their administration over a long period is associated with some undesirable side effects.
ACE-inhibitory peptides, generated by hydrolysis of many food proteins, may be a natural alternative
to prevent hypertension appearance. However, among the bioactive peptides published in the literature
as ACE inhibitors, a very small number really displays an antihypertensive activity in vivo in animals.
Moreover, their mechanism of action at the molecular level is still misunderstood.
The objective of ourwork is to characterize the molecular interactions between ACE and some peptides
described as inhibitors, which have or not a true antihypertensive activity in vivo.
For this purpose, a methodology already developed in our teams (Zidane et al., submitted) and based
on the use of the surface plasmon resonance technology(Biacore®, SPR) will be employed. To our
knowledge, the Biacore® technology has never been used to study the interaction between
immobilised ACE and its pharmacological or peptidic inhibitors.
This real time technology provides some important molecular information such as the rate constants of
association and dissociation, the stoichiometry and the site of the interaction.These results will lead to
a better understanding of the mechanism of interaction between the ACE and its inhibitors and may
establish a link between inhibition of the ACE in vitro and in vivo biological effect. This link may
allow a prediction of the in vivo activity of peptides resulting in a decrease in the number of tests done
on animals. In addition, this technology allows, among other things, the selection of peptides that form
a stable complex with the ACE.
Keywords:
Bioactive peptides, antihypertensive activity, angiotensin I-converting enzyme, Biacore®
References:
Kearney, P.M., Whelton, M., Reynolds, K., Muntner, P., Whelton, P.K., & He, J. (2005). Global
burden of hypertension: analysis of worldwide data. The Lancet, 365(9455), 217–223.
Zidane, F., Zeder-Lutz, G., Altschuh, D., Girardet J.M., Miclo, M., Corbier, C., & Cakir-Kiefer, C.
(submitted). Surface plasmon resonance analysis of the binding mechanism of pharmacological and
peptidic inhibitors to human somatic angiotensin I-converting enzyme. Molecular Pharmacology.

323
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

EVALUATING BIOAVAILABILITY OF PHENOLICS AND ANTHOCYANINS IN SOUR

CHERRY DURING CODIGESTION WITH OTHER FOOD COMPONENTS

Öksüz, T. and Nilufer-Erdil, D.

Food Engineering Department, Faculty of Chemical-Metallurgical Engineering, Istanbul Technical

University 34469 Maslak Istanbul TURKEY

Anthocyanins (ACN) and phenolic compounds (PC) have beneficial effects on human health. Sour
cherry (SC) is an outstanding fruit due to its high content of anthocyanins and phenolics. However,
scarce study is existent in literature about the bioavailability of sour cherry as a potential fruit and its
interaction with other food components. The aim of this study is to evaluate the bioavailability of ACN
and PC during co-digestion of SC with food components such as glucose, fructose, galactose, wheat
protein, soy protein, milk protein and linoleic acid to understand the matrix effect on bioavailability.
In-vitro digestion method was applied to model systems involving only SC as the control and
combinations of SC with glucose, fructose, galactose, wheat protein, soy protein, milk protein and
linoleic acid.Sampling was done at post gastric (PG), serum (IN) and colon (OUT) fractions. For
bioavailability determination, at each fraction,total phenolic content (TPC) (Folin-Ciocalteau) and total
ACN (pH differential method) were measured. Moreover, PC and ACN profiles were evaluated via
HPLC/PDA. Differences between samples were analyzed by ANOVA.
According to TPC results; significant differences were found for PG, IN and OUT conditions. All the
components tested had negative effects on bioavailability of PC in PG condition, glucose (15.7%),
galactose (24.8%), linoleic acid (26.3%) and fructose (28.6%) showing the lowest bio availabilities. In
IN condition; wheat protein showed the highest bioavailability (185.3%) whereas SC, glucose (97.6%),
linoleic acid (87.2%) and galactose (82.1%) demonstrated the lowest results. Milk protein (120.2 %)
and soy protein (121.6%) increased the bioavailability of SC in OUT condition, however fructose
(40.9%), linoleic acid (32.0%), galactose (28.5%), glucose (28.0%) and wheat protein (23.1%) had
negative effects. In respect of anthocyanin results; no significant difference was obtained for PG
fraction. Sour cherry had the highest bioavailability in IN condition however availability of fructose
and galactose resulted in detrimental effects. In OUT condition, the highest bioavailability was
provided by SC whereas no significant difference was found between the other codigested components.
In conclusion; anthocyanin bioavailability in sour cherry was much lower with respect to phenolics. It
is obvious that food components have considerable effects on TPC and ACN during digestion so it is
important to know these effects while consuming and developing functional foods to obtain the
maximum benefit.
Key words: Bioavailability, sour cherry, codigestion, anthocyanins, phenolics, matrix

324
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

FATTY ACID COMPOSITION AND FAT SOLUBLE VITAMINS CONTENT OF

BULGARIAN BLACK SEA FISH SPECIES

Stancheva M., Dobreva D.A., Merdzhanova A., Makedonski L.

Medical University of Varna, 55 Marin Drinov St., 9002 Varna, Bulgaria

mona_stancheva@abv.bg

Many studies suggest that marine fishes are one of the most important dietary sources of retinol,
cholecalciferol and alpha-tocopherol and also essential fatty acids (FA). They are substantial nutrients
controlling a diversity of important processes in human body. The contents of these biologically active
compounds in fish tissue are notably depending on the species. There is limited information in the
scientific literature about fat soluble vitamins and fatty acid composition of Bulgarian Black sea fishes.
The aims of the present study were determined and compared the fatty acid profile and retinol,
cholecalciferol and alpha-tocopherol contents in some of most commonly eaten marine fish species in
Bulgaria – Sprat, Horse mackerel, Goby, Shad, Grey mullet, Bonito and Turbot.
Total lipids were extracted according to Bligh and Dyer method. Analysis of fatty acid methyl esters
were performed according to method EN ISO 5509:2000 using GC/MS. Fat soluble vitamins were
analyzed simultaneously using HPLC UV/FL. Retinol and cholecalciferol was monitored by UV
detection. Alpha-tocopherol was detected by fluorescence detection.
The sum of monounsaturated FA (MUFA) was higher (30.0%) in Shad, while polyunsaturated FA
(PUFA) showed the higher level in Turbot (36.8%). Palmitic acid (C16:0) was the most abundant SFA
in all species. The dominant MUFA were C18:1 (n-9) and C16:1 (n-7). The Black sea fish contained
high amounts of omega 3 PUFA presented by eicosapentaenoic acid (C20:5, EPA) and
docosahexaenioc acid (C22:6, DHA). The EPA and DHA levels were higher in Turbot, Bonito and
Horse mackerel. The omega-3/omega-6 ratios were similarly for all analyzed fish species - about 1.45.
PUFA/SFA ratios were greater than recommended by WHO.
The fat soluble vitamins content in the fresh edible fish tissue of analyzed species are in the ranges: for
retinol from 37.5±3.5μg/100g to 4.3±0.1μg/100g; cholecalciferol – 46.5±4.6 μg/100g – 2.5±0.2
μg/100g and alpha-tocopherol – 3750.5±155.6μg/100g - 21.4±0.6 μg/100g.
All presented Black Sea fishes are good dietary sources of omega-3 and omega-6 PUFAs. The most of
analyzed fishes are a better source for vitamin D3 – especially Horse mackerel and Shad. One survey
of its fillet provides many times higher amounts compared with established Relative Daily Intake in
our country. Regarding to the omega-3/omega-6 and PUFA/SFA ratios and high levels of all analyzed
fat soluble vitamins we may conclude that these Black Sea fish species have good nutritional quality.
Keywords: Black sea, fat soluble vitamins, fatty acids, fish

325
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

OPTIMIZATION OF PRESSURIZED LIQUID EXTRACTION OF GLYCOALKALOIDS

FROM POTATO PEEL USING RESPONSE SURFACE METHODOLOGY

Mohammad B. Hossaina, Ashish Rawsona, Ingrid Aguiló-Aguayoa, Nigel P. Bruntonb, Dilip K.

Raia
a
Department of Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
b
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland

Potato processors produce large volumes of waste in the form of potato peel which is either discarded
or sold at a low price. Potato peel waste is a potential source of glycoalkaloids which are biologically
active secondary metabolites. Studies show that glycoalkaloids have a range of adverse as well as
beneficial effects in animals and humans. The present study investigated the efficacy of pressurized
liquid extraction (PLE) and solid liquid extraction using methanol to extract glycoalkaloids namely α-
solanine, α-chaconine, solanidine & demissidine from potato peel waste. Optimal conditions of PLE
for the recovery of glycoalkaloids were identified with regard to temperature (40–80 °C) and methanol
concentration (30–90%) using response surface methodology (RSM). Glycoalkaloids were analysed
using ultra-performance liquid chromatography (UPLC) coupled with tandem mass spectrometry. The
results showed that the optimum PLE treatment conditions of 79.6 °C and 89.3% methanol yielded a
total glycoalkaloid value of 1.97 mg/g dried potato peel whereas solid liquid extraction yielded a total
glycoalkaloid value of 1.22 mg/g dried potato peel. Quantification of the individual glycoalkaloids
obtained at optimum PLE showed yields of 597, 873, 374 and 75 µg/mg dried potato peel for α-
solanine, α-chaconine, solanidine and demissidine respectively. Whereas for solid liquid extraction
yields were observed to be 347, 540, 301 and 39 µg/g dried potato peel extract for α-solanine, α-
chaconine, solanidine and demissidine respectively. The predicted values from the developed second
order quadratic polynomial equation were in close agreement with the experimental values with low
average deviation of means (E%). The extraction yields of the optimal PLE extracts were significantly
(p < 0.05) higher than the solid liquid extracts. Predicted models were highly significant (p < 0.05) for
all parameters studied. This study indicates that PLE has strong potential as an extraction method for
glycoalkaloids from potato peel waste.

326
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

DETERMINATION OF OCTANOL-WATER PARTITION COEFFICIENTS OF

ANTHOCYANIN STANDARDS AND DRIED CALYCE OF Hibiscus sabdariffa

H. A. Sindi, L. J. Marshall, M. R. A. Morgan

School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK (fshs@leeds.ac.uk)

Flavonoids gained considerable attention in recent years due to reducing the incidence of chronic
diseases. Anthocyanins, a flavonoid sub-group, are unique phytochemical secondary metabolites
present in plants, which are absorbed poorly in the body. Some researchers have studied the
bioavailability and absorption of flavanoids such as flavanols, flavonols and flavones by observing
their partition coefficient (log p)but there are no studies available for anthocyanins. Researchers
usually determine log p mathematically not experimentally and the result can be very different because
these types of polyphenols behave differently in nature. Also, until now there are no studies on the
impact of food matrices on the partition coefficient (log p) of anthocyanins. Therefore, the aim of the
present study was to determine the partition coefficient (log p) of 6 anthocyanins found in a food
matrix (dried Hibiscus sabdariffa) in order to measure the hydrophobicity and compare it with the
partition coefficient (log p) of anthocyanin standards alone. Using reverse-phase high performance
liquid chromatography (RP-HPLC),the results found that aglycone and glucoside forms of
anthocyanins behave differently in the food matrix. Further investigation is recommended in this area
to understand the causes of the poor absorption of anthocyanins and to explain what happens during the
digestion and absorption process.
Keywords: Anthocyanins; Hibiscus sabdariffa; Partition Coefficients; Log p; hydrophobicity

327
Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

NOVEL FOOD INGREDIENT: OLEASTER FLOUR

Yasemin Sahan1, Asuman Cansev2, Guler Celik3, Duygu Gocmen1

1
Uludag Univ., Faculty of Agric., Dep. of Food Eng., Bursa, Turkey
2
Uludag Univ., Faculty of Agric., Dep. of Horticulture, Bursa, Turkey
3
TUBITAK, Bursa Test and Analysis Laboratory, Bursa, Turkey
guler.celik@tubitak.gov.tr

Oleaster (Elaeagnus angustifolia) belongs to Elaeagnus L. genus and Elaeagnaceae family. This
species shows a broad geographical range, occurring widely in Asia and Europe. Oleaster flour may be
obtained from dried fruits and used as a functional ingredient in the production of bakery products,
yoghurt, ice cream, infant food, chocolate, confectionery etc. due to its floury structure, specific taste
and functional properties. The mineral contents of food are gaining importance because of
toxicological as well as their nutritional viewpoints. It is necessary to know the bioaccessibility of
minerals, to evaluate their biological activity in human body. Oleaster flours (OFs) were produced
from five different genotypes grown in Turkey. K, P, Fe and B contents of the samples were
determined using a ICP-OES (Perkin Elmer). Bioaccessibility studies of these minerals were also
made. For the determination of bioaccessibility minerals, investigated Oleaster flours were processed
by an in vitro digestive enzymatic extraction that mimics the conditions in the gastrointestinal tract. As
a result, K contents of all samples had the highest values while B contents had the lowest values. There
were significant differences between in mineral contents of samples and mineral contents of extracted
samples for bioaccessibility studies. Bioaccessibility had varied depending on mineral types and
genotypes.
This project was supported by TÜBİTAK TOVAG (Project Number 110 o 060).
Keywords: Mineral, Oleaster flour, bioaccessibility, novel food, Elaeagnus angustifolia

328
Risk Assessment, Risk/Benefit
Analyses

331
Risk assessment, risk/benefit analyses

ARE CHILEANS EXPOSED TO DIETARY FURAN?

María S. Mariotti1, Carla Toledo 1, Karen Hevia 1, J.Pablo Gomez1, Kit Granby2, Jaime
Rosowski3, Oscar Castillo 3, and Franco Pedreschi1.
1
Departmentof Chemical Engineering andBioprocess, Pontificia Universidad Católica de Chile, Av.
Vicuña Mackenna 4860, Santiago, Chile.
2
Technical University of Denmark, National Food Institute, Mørkhøj Bygade 19, Søborg, DK-2860,
Copenhagen, Denmark.
3
Departmentof Nutrition, Diabetes and Metabolism. School of Medicine, Pontificia Universidad
Católica de Chile, Lira 40, Santiago, Chile
E-mail presenting author: msmariot@uc.cl

The occurrence of furan a possible carcinogen for humans (2B) in several thermally treated foods has
caused concern into health world organizations, which have emphasized the need to increase the
database information on the dietary human exposure to this compound.
In this sense, although Chilean consumer preferences include foods which may content considerable
amounts of furan, currently there is no information regarding to dietary exposure to furan in Chile.
Thus, the objective of this work was to determine the Chilean exposure to dietary furan.
For accomplishing this purpose, the furan concentration of 13 types of highly consumed commercial
foods processed at high temperature (dairy products, baby foods, fruit juices, potato crisps, breakfast
cereals, “marraqueta” and “hallulla” Chilean type breads, ”sopaipillas” Chilean fried dough, cookies,
biscuits, canned foods, fried and cooked fish, roast meat and coffee) were analyzed based on an
optimized GC-MS method. In addition, risk assessment studies, mainly on the exposure estimate, were
calculated based on diet data of Chilean individuals obtained from national studies.
Of the food items surveyed not only coffee (530 ng g -1 ) but also low moisture starchy products like
potato crisps, “Soda” type biscuits and toasted bread presented the highest furan concentration (200 ng
g-1, 110 ng g-1 and 190 ng g-1 respectively). Furthermore, samples of breakfast cereals contained furan
levels up to 30 ng g-1. Furan was also found in baby foods and fruit juices. An estimate of the furan
intake for adults revealed that 30% comes from the consumption of coffee. Children have the highest
intake of furan through potato crisps and breakfast cereals. It is worth noting that the estimate of the
total median furan exposure for adults (15-75 years old) reached 26μg/day and 4 μg/day for children
(10-12 years old). Since a genotoxic mode of action could be associated to furan-induced tumor
formation; current Chilean dietary exposure level to this contaminant may indicate a risk to human
health and a need for its mitigation.

333
Risk assessment, risk/benefit analyses

ASSESSMENT OF CONSUMERS EXPOSURE TO PESTICIDES IN APPLES AND THE

POTENTIAL HEALTH RISK

Bożena Łozowicka and Piotr Kaczyński

Plant Protection Institute - National Research Institute,

Pesticide Residue Laboratory,
Chelmonskiego St. 22, Białystok 15-195, POLAND
B.Lozowicka@iorpib.poznan.pl

Pesticides are chemical substances, which are commonly used in apples orchards to protect these fruit
from different over 40 pests and diseases. The use of pesticides in apples orchards (in Poland
sometimes increasing up to 30 kg/ha pesticides) is directly related to an increase in farm productivity.
Apples are important component of the human diet (consumption of apple: 59.1g/person/day for adults
and 34.5 g/person/day for children) as these are sources of vitamins and minerals. But, fresh apples
could also be a potential source of harmful and toxic pesticides residues. Thus, food safety, particularly
apples, has become a major public concern worldwide.
The objective of this study was to analyze residue levels of pesticides in apples from Poland producers
during two years (2010-2012) and health risks analysis. The concentrations of over 160 pesticides were
determined by gas chromatograph coupled with selective detectors (GC–EC/NP) and spectroscopic
technique in locally produced of 636 apples purchased from individual farms.
The results indicated that 66% all samples of apples were contained pesticides, only 7% contained
pesticide residues above MRLs and 59% contained pesticide residues at or below maximum residue
limits (MRLs).
Twenty two compounds were detected 747 times in apple samples (fungicides and insecticides).
Respectively, twelve fungicides occurred in the samples within a range of frequency of 0.6% to 83%,
and ten insecticides occurred within the range of frequency of 0.6% to 17%. Among fungicides the
most detected were: captan (34.4%, range of residues 0.02-0.25 mg/kg), dithiocarbamates (26.9%,
0.05-0.62 mg/kg), pirimicarb (11.3%, 0.01-0.12 mg/kg) and pirymethanil (9%, 0.01-0.48 mg/kg). Not
authorized pesticides in apple orchards were noted: tolyfluanid and phosalone (1%). The MRL was
exceeded for: cyprodinil, diazinon, dimethoate, fenitrothion, flusilazole and pirymethanil in range
concentration: 0.01-0.62 mg/kg.
Among apple samples with residues, 31% contained one residue (acetamipryd, dithiocarbamates,
captan, pirymethanil, pirimicarb and tolyfluanid), as well as multiple residues were observed. Two,
three, four and six residues were present in 24.5%, 9%, 1.4% and 0.5% of samples, respectively.
Multiresidue in apples samples, in terms of quality and food safety, may carry increased risks to health
of consumers, due to the overlapping various effects of the compounds characterized by a different
mode of action. Based on the results of the occurrence of pesticide residues in apples long- and short-
term health riskwas estimated.The estimated daily intakes (EDIs) ranged from 0.16% of the ADI
(acceptable daily intake) for triflixystrobin to 76.1% of the ADI for diazinon for children.
The our results provided important information on the current pesticide contamination status of the
most consumed fruits in Poland and show that these pesticides detected in apples are not be considered
a serious public health problem. Estimatedlong-term and short-term exposures associated with the
consumption of apples were small and the risk of adverse health effects was negligible. These fruits
can be eaten by small children and adult consumers in both the short and the long time.
Keywords: pesticide residues, apples, dietary exposure

334
Risk assessment, risk/benefit analyses

RISK ASSESSMENT OF CAMPYLOBACTER IN BROILER CHICKEN MEAT IN ALGERIA

A. Ayachi1, M. Bali1, N. Heleili2, O. Bennoune3, M.S. Benterki4

1
. Laboratory of Microbiology, Veterinary Department University of Batna, Algeria
2.
Laboratory of Foodborne Diseases, Veterinary Department University of Batna Algeria
3.
Laboratory Espa Veterinairy Department University of Batna Algeria
4
Vetrinary Clinic « Le Refuge » Batna

Summary
Campylobacter is being one of the leading causes of foodborne illness in many countries, with broilers’
meat as an important vehicle. Risk assessment of this bacteria in broilers in order to identify the current
gaps in the poultry process of slaughterhouses that need to be managed to provide high quality
products to the consumer.
This Risk Profile concern Campylobacter in poultry (whole and pieces), which deserves retailed
poultry meat to Batna population
In one hand , two hundred sixty fecal samples (droppings , cloacal swabs) issued from 13 broiler flocks
containing approximatively 40000 broiler chicken by flock were studied and 172 Campylobacter
species were isolated.
In summer, these broiler chicken were directed to slaughterhouse to perform samples from 30 whole
poultry carcasses ( neck skin, viscera and liquid rinsing) at 3 critical points of the poultry process
(Defaithring Evisceration, and rinsing) Campylobacter was seaked in these samples according to ISO
1072 method. We recovred from the 3 critical points 100%, 70% and 50% of Campylobacter and were
identified as Campylobacter jejuni, Campylobacter coli and Campylobacter lari
The study of the antimicrobial profile of differents strains showed that antimicrobial resistance was
associated to 2, 3, 4, 5, and 6 antibiotics, which leads to 11 différents résistance patterns.
The most commonprofile was found 8 times and included the following antibiotics: ampicillin,
Amoxicillin-Clavulanic Ac., erythromycin andtetracycline (AM, AMC, E, TE)
In another hand, sixty samples of human stools belonging to young children suffering from diarrhea
and caused by chicken meat consumption were analyzed to seek Campylobacter species. Only 3 strains
were recovred from their samples and identified as Campylobacter jejuni, Campylobacter coli and
Campylobacter upsalensis
In conclusion we noticed that Campylobacter is a pathogen which remain almost present in broiler
chicken meat after transformation and causes in developing countries illness, among infants and
children which have low level of acquired immunity .
Key words: Campylobacter, Broiler chicken, Slaughterhouse, Risk exposure; infant
Pepe T, De Dominicis R, Esposito G, ventrone I, Fratamico PM, and Cortesi M L(2009): Detection of
Campylobacter from Poultry Carcass Skin Samples at Slaughter in Southern ItalyJournal of Food
Protect Ion, Vol. 72. No. 8, , Page 1718-1721
Vandeplas S , Dubois-Dauphin R, Palm R, Beckers Y, Thonart P, Théwis A (2010) : Prevalence and
sources of Campylobacter spp. contamination in free-range broiler production in the southern part of
BelgiumBiotechnol. Agron. Soc. Environ. 14(2), 279-288
Wysok B and Uradziński J( 2009) : Contamination of broiler chicken carcasses by thermotolerant
campylobacter sp. at selected stages of slaughter Bull Vet Inst Pulawy 53, 79-82,

335
Effects of Food Processing on
Food Constituents

337
Effects of Food Processing on Food Constituents

QUALITY AND SAFETY CONTROL OF THE CROSSAN (A PASTRY BAKERY PRODUCT)

Mahmoud Abu-Ghoush1, Mutlag Al-Otaibi2,

Ekhlas Al- Najar3
1
Associate Professor, Department Of Food And Nutrition Sciences, King Faisal University, The
Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa 31982
E-Mail: abughoush@hotmail.com
1
Associate Professor, Clinical Nutrition And Dietetics Dep., The Hashemite University, The
Hashemite Kingdom Of Jordan, P.O.Box 330156, Zarqa 13133.
2
Associate Professor, Department Of Food And Nutrition Sciences, King Faisal University, The
Kingdom Of Saudi Arabia, P.O.Box 420, Al-Ahsa 31982
3
Nutritionist, Department of Nutrition, Royal Medical services, The Prince Hashem Hospital, The
Hashemite Kingdom Of Jordan, Zarqa

Bakery products are widely consumed and therefore particular requirements for their quality and safety
characteristics should be established. Carossan (a pastry new product) is produced under various
conditions of processing starting by mixing the ingredients until baking. The main problem in this
product is the variation in the final product in terms of shape and texture in addition to its safety. This
variation could be due to many factors such as the fermentation time, Oven temperature and production
stage. Our main goal in this project is to study the causes and finding solutions for the variation in the
crossan quality. Five different treatments were selected to achieve our goal according to these
variations. Chemical and Sensory evaluations were done to study the quality of the Crossan. It was
found that the lowest pH value was for the treatment that has significantly the highest fermentation
time (12 hr). Also, it was found that the highest water activity was obtained for the treatments that had
the lowest oven temperature at the stage 3 of baking. It was found that the Crossan that was produced
under 7 hr. fermentation/ 160-220 oC Oven temp./ the product taken from the middle of the production
stage had the highest overall acceptability scores and can easily be manufactured under aseptic
conditions. More studies are needed to achieve the highest quality Crossan.

Keywords: Carossan Prodcution, Carossan quality, Sensory evaluation

339
Effects of Food Processing on Food Constituents

EFFECT OF JAM PROCESSING ON ANTHOCYANINS, PHENOLICS AND ANTIOXIDANT

CAPACITY OF BLACK MULBERRY (Morus nigra)

Merve Tomas1,2,*and Esra Capanoglu1

1
Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul
Technical University, Maslak 34469, Istanbul, Turkey
2
Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin
Zaim University, Halkalı 34303, Istanbul, Turkey
*mervetomas@gmail.com

Keywords: black mulberry; anthocyanins; antioxidant capacity; jams; processing

Black mulberries (Morus nigra) are rich sources of phenolic compounds including anthocyanins,
flavanols and other phenols. These compounds are believed to provide protection against
cardiovascular diseases, cancer, stroke, and degenerative diseases. Black mulberries can be consumed
as fresh or processed into more shelf-stable products such as jams. Information regarding the effect of
jam processing on the antioxidants of black mulberries is lacking and might be of interest for the food
industry. The main objective of this study was to evaluate the changes in total phenolics, flavanoids,
anthocyanins and antioxidant capacities during the production of black mulberry jam by sampling from
each processing step at industrial scale. Samples were taken from each step of processing including
raw material, addition of sugar, cooking, addition of additives, removing seeds from the surface, and
pasteurization which was obtained from a fruit jam company in Turkey. The effect of each step was
followed by the analysis of total flavonoids, phenolics, anthocyanins, polymeric color as well as
antioxidant capacities measured with four different methods including DPPH (1,1-diphenyl-2-
picrylhydrazil), CUPRAC (copper reducing antioxidant capacity), ABTS (2,2-azinobis(3-
ethylbenzothiazoline)-6-sulfonic acid) and FRAP (ferric reducing antioxidant power) methods. The
results indicated that the total phenolic content of black mulberries (1575 mg GAE/100 g dry weight
(DW)) decreased by 88% when processed into jam (423 mg GAE/100 g DW). Indeed, all methods
resulted with a decrease by 88% to 97% on DW basis after the pasteurization step. The total
anthocyanin content decreased from 997 to 33 mg cyanidin-3-glucoside/100 g DW in the raw material
and final jam, respectively. Percent polymeric color during processing changed inbetween 22 and
101%. All antioxidant capacity tests showed the same trend in which a decrease by 88% to 93% after
the pasteurization step was observed. The correlation between different methods were found to be high,
ranging from 0.9474 (FRAP and DPPH) to 0.9999 (total flavonoids and total phenolics). Current study
provided valuable insights into the biochemical composition of black mulberry and the changes that
occur in antioxidants by the effect of jam processing.

340
Effects of Food Processing on Food Constituents

THE EFFECT OF HIGH PRESSURE PROCESSING ON KIWIFRUIT AND KIWIFRUIT

BASED FOOD CONSTITUENTS

A.Baranda, P. Montes, I. Martinez-Marañon

AZTI-Tecnalia Astondo Bidea, Edificio 609 - Parque Tecnológico de Bizkaia - 48160 Derio (Bizkaia)

High pressure processing (HHP) of fruit and based fruit products offers the chance of producing food
of high quality, greater safety and increased shelf-life. The treatment is expected to not affect
significantly low molecular weight food constituents like pigments, vitamins, etc as covalent bindings
are not affected by pressure. There is no much information about the effect of HHP on kiwifruit
constituents, although this fruit has become popular. It is the most nutrient-rich of the top 26 fruits
consumed in the world today with many health benefits.
Therefore, in this study the effect of high pressure in kiwifruit and kiwifruit based products was
investigated. Kiwifruit slices, kiwifruit puree and kiwifruit jam samples were processed using the same
parameters (650MPa, for 5 min at 25ºC) and stored at 4ºC up to 49 days. Microbiological as well as
nutritional and health promoting properties were examined during this time. Analysis of samples for
vitamin C, carotenoids (lutein, zeaxanthin and beta-carotene) and chlorophylls (a and b) were carried
out by means of liquid chromatography. Total phenols as well as antioxidant capacity were analyzed
by UV.
HHP process (650MPa, for 5 min at 25ºC) reduced the microbial load (mesophilic aerobic
microorganisms) extending the shelf-life of the products at least up to 49 days of storage at 4ºC. This
process does not have significant effect on vitamin C, total phenols, antioxidant capacity and studied
carotenoids in kiwifruit or kiwifruit based products. Chlorophyll a was either affected after the
treatment although a reduction of 27% was found for chlorophyll b in kiwifruit slices.
After 49 days of storage time, loss of vitamin C was more accused in kiwifruit jam (60% degradation)
than in slices or puree (40% degradation). Total phenols and antioxidant capacity showed the same
degradation levels for slices, puree and jam. After 49 days of storage, 70% of total phenols and 30% of
antioxidant capacity remained in treated samples. Regarding carotenoids and chlorophylls, more
differences were observed depending of the considered product since the carotenoids and chlorophylls
content found in kiwifruit slices, puree and jam were different even in control samples. In general 49
days of storage induced slight or no degradation of carotenoid content in kiwifruit slices, puree and
jam. However, Chlorophylls were more affected during the storage decreasing along time.
This study provides useful information about HHP on kiwifruit, a matrix which has been not studied in
extent. The lack of impact of HHP for kiwifruit and kiwifruit based products in its nutritional and
health constituents showed this technology as an alternative for the preservation of these products
enhancing their shelf-life up to 49 days of storage.
Keywords: high hydrostatic pressure, kiwifruit, vitamins, total phenols, antioxidant capacity

341
Effects of Food Processing on Food Constituents

EFFECT OF DOMESTIC COOKING METHODS ON ANTIOXIDANT CAPACITY OF KALE

1
Huri ILYASOGLU, 1 Nesibe ARSLAN BURNAZ, 2 Cemalettin BALTACI
1
Gumushane University, Department of Nutrition and Dietetics, Gumushane, TURKEY
2
Gumushane University, Department of Food Engineering, Gumushane, TURKEY

The aim of this study was to evaluate the effect of domestic cooking methods on the antioxidant
capacity of kale. Kale, a leafly green vegetable, belongs to the Brassicaceae family and is known to be
a good source of bioactive compounds such as Vitamin C, carotenoids and phenolic compounds. Kale
is generally cooked before being consumed. Domestic cooking affects the content and bioavailability
of antioxidants. The kale leaves were cooked using three different procedures (e.g. boiling, microwave
cooking and steaming). The DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTS
(2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, and FRAP ferric
reducing antioxidant power of the kale samples were determined. The homogenized kale leaves were
extracted with water and acetone. The antioxidant activity of both extracts was measured. The
antioxidant capacity of the kale samples was calculated by summing the antioxidant activity of both
extract. The boiled and steamed samples had higher DPPH radical scavenging activity compared to the
fresh sample. The microwave cooking had no significant effect on the DPPH radical scavenging
activity (p>0.05). The boiled and microwave cooked samples exhibited higher ABTS radical
scavenging activity than the fresh sample. The steamed sample showed no significant effect on the
ABTS radical scavenging activity (p>0.05). The steamed samples had the highest FRAP value
followed by the microwave cooked and boiled samples, presenting no significant difference. In
conclusion, domestic cooking methods improved or retained the antioxidant capacity of the kale
samples.
KEYWORDS: antioxidant capacity, domestic cooking methods, kale

342
Effects of Food Processing on Food Constituents

EFFECTS OF PROCESSING ON FUNCTIONAL PROPERTIES AND ANTIOXIDANT

STATUS OF COMMERCIAL TURKISH HAZELNUT VARIETIES

Ebru PELVAN and Cesarettin ALASALVAR

TÜBİTAK MRC, Food Institute, Gebze/Kocaeli, Turkey

Ebru.Pelvan@tubitak.gov.tr

The effect of roasting on the antioxidant status and phenolic profiles of seven commercial Turkish
hazelnut varieties (namely, Çakıldak, Foşa, Karafındık, Mincane, Palaz, Sivri, and Tombul) was
assessed. Samples were examined for their total phenolics, oxygen radical absorbance capacity
(ORAC) values, condensed tannins, and phenolic acids (free and bound forms). Significant losses (p <
0.05) in total phenolics (about 66.3%), ORAC values (about 41.6%), condensed tannins (about 75.2%),
and phenolic acids (about 42.7%) were noted when the hazelnuts were roasted. Some variations both
between and within natural and roasted hazelnuts were observed (p < 0.05). Phenolic acids were
mainly found in the bound form. Gallic, protocatechuic, pcoumaric, and ferulic + sinapic acids were
present in all hazelnut varieties, albeit to different extents, and the first two were dominant. Mincane,
in roasted form, had the highest total phenolics, ORAC values, condensed tannins, and phenolic acids.
This was due to the presence of some skin in roasted Mincane. No skin was left in all other varieties
upon roasting. The present work suggests that roasting results in a significant loss in the antioxidant
status and phenolic profiles because of the removal of the skin, which is a rich source of phenolics. It is
highly recommended to consume natural hazelnut instead of the roasted counterpart to take advantage
of all of the functional benefits of this nut.
Keywords: Hazelnut, total phenolics, ORAC value, condensed tannins, phenolic acids

343
Effects of Food Processing on Food Constituents

HEAT EFFECT ON ISOMERIZATION OF LYCOPENE FROM

Momordica cochinchinensis (Gac)

Phan-Thi H., Cao-Hoang L., Waché Y.

UMR PAM AgroSup Dijon/University of Burgundy, France and Natencaps

E-mail: Thi-Hanh.Phan@u-bourgogne.fr

Carotenoids are important compounds in food as they can be used as colors, provitamin or antioxidant
and exhibit many benefits to health. Belonging to this family, lycopene is a natural pigment that
imparts red color to many fresh fruits, especially in Momordica cochinchinensis a Vietnamese
superfruit called Gac or the “fruit from heaven”. With increasing interest to the health benefit, the
demand for natural lycopene is growing, implying extraction from plants. For that purpose, plant
tissues can be heated to decrease enzymatic activity or to disrupt tissues for facilitating pigment
extraction. However, heat is an important factor that has a significant impact on lycopene quality as it
can provoke the isomerization, oxidation or further degradation of lycopene.
This study aims at investigating the effect of heat treatment on the degradation, and particularly on its
first step, isomerization, of treated lycopene from Gac. Heat treatments (50 oCand 80oC) for 30, 60, 120,
180 and 240 minutes were applied to observe the stability of solvent-extracted lycopene dispersed in
hexane. In this fruit, lycopene mostly exists as the all-trans form, with the heat treatment it is generally
isomerized to the 13-cis form as well as degraded. At the higher temperature, the cis-formation rate
was faster and stabilized after 30 minutes of treatment. Meanwhile, lycopene was slowly isomerized
during the 50°C treatment. The in vitro antioxidant activity of the treated lycopene was evaluated
photometrically using the Trolox equivalent antioxidant capacity (TEAC) assay. The cis-lycopene
plays a role in the antioxidant capacity increase of treated samples and it might depend on the kind of
cis-isomer formed. The profile of Gac lycopene isomers generated was more complex for the 80°C
than for the 50°C treatment. The 9-cis isomerization that increased with the decrease of 13-cis was the
characteristic of the 80°C treatment for longer time. At both temperatures, there was a little 15 cis-
isomer formed but this was not significant at 50°C. All cis-lycopene were analyzed by C30 DAD-
HPLC. The antioxidant properties of the evolving mixture of isomers during the heat treatment showed
an antioxidative impact of the presence of isomers especially of the 9-cis one.
From these results it can be concluded that lycopene is sensitive to heat also at lower temperature.
However, the isomerization makes lycopene more active as an antioxidant. These results obtained on
the fruit the richest on lycopene are of specific interest to control the nutritional properties of the fruit
during its treatment.
Key words: Natural carotenoids, isomerization, heat treatment, antioxidant

344
Effects of Food Processing on Food Constituents

DOES SALT AND AMOUNT OF WATER USED FOR BOILING INFLUENCE THE FINAL
QUALITY OF BROCCOLI?

Radhika Bongoni, Bea Steenbekkers, Ruud Verkerk, Matthijs Dekker

Product Design and Quality Management Chair, Wageningen University, the Netherlands
E-mail: radhika.bongoni@wur.nl

Background/Objective: Brassicaceae vegetables are a rich in sulphur containing anti-carcinogenic

phytochemicals –glucosinolate. Domestic preparation influences glucosinolate content, in addition to
sensory attributes of the final product. According to the online self-reported surveys conducted in the
Netherlands, consumers: add salt, and determine the amount of water to be used for boiling broccoli, to
control texture, colour and health benefits of prepared vegetables. This study tested consumer
assumptions about the influence of salt and amount of water used on the texture, colour, and
glucosinolate content of boiled broccoli.
Methods: Changes in texture, colour and glucosinolate content were measured at different salt
concentrations (0, 1.5, and 10% salt with respect to weight of broccoli) and different water-vegetable
ratio (W:V) (1.3:1 and 3.5:1 with respect to weight of broccoli) over boiling time (0, 10, 12.5, 15, 20,
and 30minutes). ANOVA was performed to compare different sample measurements.
Results: 1.5% salt only at low W:V; and 10% salt at both W:Vs significantly influenced the texture of
boiled broccoli. 1.5 and 10% salt at both W:Vs significantly increased the greenness of broccoli boiled.
Influence of salt was significantly lesser on glucosinolate content when compared with W:V.
Conclusions: At low W:V, salt softens the texture, increases the greenness, and results in higher
glucosinolate content in boiled broccoli. At high W:V, salt does not influence texture but influences
greenness and glucosinolate content in boiled broccoli.
KEYWORDS: Broccoli, Boiling, Texture, Colour, Glucosinolates

345
Effects of Food Processing on Food Constituents

EFFECTS OF DIFFERENT HEAT TREATMENTS ON THE ANTIOXIDANT ACTIVITIES

OF SOME COMMON EDIBLE MUSHROOMS

Wah Cheng and Peter C.K. Cheung

Food and Nutritional Sciences, School of Life Sciences, The Chinese University of Hong Kong, Hong
Kong, China

Mushrooms are rich in natural antioxidants. Common edible mushrooms such as Agaricus bisporus,
Lentinus edodes and Pleurotus ostreatus are cooked before consumption and such heating may affect
the antioxidant activity. This project compared the effect of different heat treatments including
microwaving, boiling and steaming on the antioxidant activities of edible mushrooms. Antioxidant
activities including radicals (including DPPH, ABTS·+and superoxide anion) scavenging and ferric
reducing antioxidant power of water extracts of mushrooms without heat treatment were measured and
compared with those after heat treatments. Untreated A. bisporus had the strongest antioxidant activity,
followed by L. edodes and P. ostreatus. Total phenolic content of these mushrooms ranged from 2.66-
14.3 μmoles of GAEs / mg of extract. IC50 resulted from DPPH radical scavenging activity ranged
from 0.456-1.24 mg/mL for A. bisporus, 0.623- 3.47 mg/mL for L. edodes and 2.26 mg/mL for P.
ostreatus. In general, all the heat treatments decreased the antioxidant activities of the mushrooms but
to different extent. Antioxidant activity of A. bisporus was affected most by steaming, while those of L.
edodes and P. ostreatus were affected most by boiling. Antioxidant activities of these mushrooms were
least affected by microwaving. These results indicate that there is no single heat treatment that has the
largest effect on the antioxidant activity of the three mushrooms investigated in this study.

346
Effects of Food Processing on Food Constituents

OPTIMISATION OF GERMINATION TEMPERATURE AND TIME TO IMPROVE

GAMMA-AMINOBUTYRIC ACID, POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN
BROWN RICE

Patricio Cáceres-Costales1, Cristina Martínez-Villaluenga2, Lourdes Amigo3, Juana Frias2

1
Escuela Superior Politécnica del Litoral (ESPOL), Guayaquil, Ecuador
2
Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
3
Institute of Food Science Research (CIAL-CSIC/UAM), Madrid, Spain

Rice (Oryza sativa L.) is a staple food for over half of the world's population. Brown rice, which is
hulled directly from rough rice, consists of a bran layer, embryo, and endosperm. From a nutritional
point of view, brown rice should be the preferred eating type as contains higher dietary fiber, B-
vitamins and minerals than white rice as well as important phytochemicals such as tocopherols,
tocotrienols, γ-oryzanol and polyphenols, suggested to have properties that may benefit health 1.
Germination is an effective and common process used to improve the nutritional quality of cereals.
Bioactive compounds with antihypertensive activity (γ-aminobutyric acid, GABA) and antioxidant
activity (polyphenols) are accumulated in sprouts2. During germination, the synthesis and accumulation
of bioactive compounds is highly affected by operating parameters such as time and temperature.
The objective of this research was to optimize temperature and time during the germination process of
brown rice for the maximum GABA concentration, total phenolic content (TPC) and antioxidant
activity using the response surface methodology (RSM). Long-grain brown rice varieties 15 and 17
were provided by the National Institute of Agricultural Research from Ecuador (INIAP). GABA
concentration and TPC was determined by HPLC-MS and Folin-Ciocalteau method, respectively.
Antioxidant activity was evaluated by the oxygen radical absorbance capacity method.
Response surface plots showed that germination time and temperature significantly influenced the
GABA concentration, TPC and antioxidant activity of germinated brown rice varieties. The longer the
germination time the higher was the GABA concentration, TPC and antioxidant activity in germinated
brown rice. In contrast, temperature had no influence on GABA synthesis during germination. Under
the predefined conditions of the temperature from 28 to 34 ºC, and germination time from 24 to 120 h,
the maximum GABA concentration, TPC and antioxidant activity were obtained at different
germination conditions. The maximum GABA concentration (137.8 and 119.7 mg/100g dry weight in
15 and 17 brown rice varieties, respectively) was achieved at a temperature of 34 ºC and time of 120 h.
The maximum TPC (3066,5 and 2878,9 µg gallic acid equivalents/g dry weight for 15 and 17 brown
rice varieties, respectively) was achieved at a temperature of 28 ºC and 120 h of germination. Finally,
the maximum predicted antioxidant capacity (28.7 and 27.4 µmol Trolox equivalents in 15 and 17
brown rice varieties, respectively) was obtained at a temperature of 34 ºC and 28ºC for variety 15 and
17, respectively and 120 h. In conclusion, the RSM proved to be useful for optimization of germination
process to obtain maximum concentrations of GABA, TPC and antioxidant capacity in ecuatorian
brown rice varieties.

Keywords: Brown rice, germination, γ-aminobutyric acid, polyphenols, antioxidant activity

References
1. Min B, Gu L, McClungAM, BergmanCJ, ChenM-H. (2012) Free and bound total phenolic
concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole
grain rice (Oryza sativa L.) of different bran colours. Food Chem 133, 715-722.
2. Kim H-Y, Hwang IG, Kim TM, Woo KS, Park DS, Kim JH, Kim DJ, Lee J, Lee YR, Jeong HS.
(2012) Chemical and functional components in different parts of rough rice (Oryza sativa L.) before
and after germination Food Chem 134, 288-293.

347
Effects of Food Processing on Food Constituents

EFFECT OF HARVESTING TIME ON TOTAL PHENOLICS AND ANTIOXIDANT

ACTIVITY IN CONVENTIONAL AND PURPLE SPROUTING BROCCOLI

Cristina Martínez-Villaluenga1, Laura Cañas-Rico1, Enrique Cadiñanos2, Juana Frias1

1
Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
2
Bejo-Zaden Ibérica, Madrid, Spain

Consumption of broccoli (Brassica oleracea var. Italica) is increasing steadily worldwide because of
the interest in its bioactive composition and nutritive value for health promotion. Broccoli contains
valuable amounts of bioactive compounds which include among others glucosinolates and phenolic
compounds1. Previous works have shown that the phytochemical composition of broccoli is affected by
genetics and environment, including growing conditions, harvest and storage, processing and meal
preparation. Then, it is necessary to ensure phytochemical quality and potential health-promoting
properties in these commodities for improving consumer´s health. For that purpose, this study was
aimed at the characterization of the phenolic compounds content (TPC) and the in vitro radical
scavenging capacity of two types of broccoli (green conventional and purple sprouting broccoli)
cultivated in the same field and harvested at two different dates.
Conventional and purple sprouting broccoli were organically cultivated in Tarragona (Spain),
harvested in February and March 2012 and provided by Bejo-Zaden Ibérica. TPC content was
determined by the Folin-Ciocalteau method. Antioxidant activity was evaluated by the oxygen radical
absorbance capacity method (ORAC-FL).
Purple sprouting broccoli showed between 1.5 and 2 times higher TPC and antioxidant activity
(P≤0.05) than conventional green broccoli. Regard to harvesting time, TPC and antioxidant capacity
was not significantly different (P≤0.05) in conventional green broccoli harvested in February and
March 2012, respectively. In contrast, TPC and antioxidant activity of purple sprouting broccoli
harvested in March 2012 was significantly slightly higher (P≤0.05) compared to sprouting broccoli
harvested in February 2012.
In conclusion, purple-sprouting broccoli showed a better phytochemical composition and health-
promoting potential over green-traditional broccolis. These results will enhance the demand of these
commodities by consumers and the food industry as added value food, and would open new
opportunities for use in food applications. In addition, harvesting time should be determined in purple
sprouting broccoli to improve its phenolic content and antioxidant capacity.
Keywords: Brassica oleracea, phenolic compounds, antioxidant activity, harvesting time

References
1. Velasco P, Francisco M, Moreno DA, Ferreres F, García-Viguera C, Cartea ME. (2011)
Phytochemical fingerprinting of vegetable Brassica oleracea and Brassica napus by simultaneous
identification of glucosinolates and phenolics. Phytochem Anal 22, 144-152.

348
Effects of Food Processing on Food Constituents

OPTIMIZATION OF OLIVE OIL EXTRACTION BY MEANS OF PROCESSING AIDS

Fátima Peres1*, Luisa Louro Martins2, Suzana Ferreira-Dias3

1
Polytechnic Institute of Castelo Branco, Escola, Superior Agrária, Department of Life and Food
Science,6001-909 Castelo Branco, Portugal.
2
Technical University of Lisbon, Instituto Superior de Agronomia, UIQA, Environmental Chemistry,
Tapada da Ajuda, 1349-017 Lisbon, Portugal.
3
Technical University of Lisbon, Instituto Superior de Agronomia,CEE, Biosystems Engineering,
Tapada da Ajuda, 1349-017 Lisbon, Portugal.

Nowadays, the olive oil extraction is mainly carried out by two-phase centrifugation systems.
However, the extraction conditions are not always optimized in terms of quality and quantity of the
obtained oil, resulting in important economic losses for the olive oil sector. The use of processing aids
in olive oil industry is a way of trying to solve this problem, considering also eco-sustainability and
lower environmental impact of the coadjuvants used. Modelling and optimization of the operation
conditions of olive oil extraction of two Portuguese olive cultivars were performed, using response
surface methodology. A central composite rotatable design was followed, as a function of the contents
of enzymes (Endozym Olea AS, France) and of a natural microtalc (FC8-AW, Finland) added at the
beginning of the thermobeating step. The yield was evaluated by the extractability index and by the
residual pomace fat content. The obtained results showed that the extraction yield after the
applicationof exogenous enzymes and natural microtalc increases and it is strongly dependent on the
cultivar and on the moisture content of the fruit. Also, the presence of these processing aids did not
affect neither the quality criteria parameters (acidity, peroxide index, UV absorvances) nor the content
of total phenols or chlorophyll pigments in the obtained olive oils. Phytosterol contents were also not
affected by the presence of processing aids. These results suggest that the use of the proposed enzyme
treatment and natural microtalc could enhance the yield in olive oil, without affecting its quality.
Keywords:Olea europaea L., olive oil, enzymes, microtalc, yield, quality

349
Effects of Food Processing on Food Constituents

THE STUDY OF QUALITY PROPERTIES OF BREAD MADE OF PARTIALLY - BAKED

DOUGH IN FREEZING AND COLD STORAGE CONDITIONS

Zohreh Feizabadi1*, Mania Salehifar2, Mohammadreza Eshaghi3

1
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University,
Varamin (Pishva) branch, Varamin, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University,
Shahrghods branch, shahriar, Iran
3
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University,
Varamin (Pishva) branch, Varamin, Iran
*E-mai:lwomantrad@yahoo.com

The use of freezing and positive temperature storage as an alternative for preparing bread made of
partiaully-baked dough with better quality properties were described. For this purpose, the quality and
shelf life of bread from partially baked bread stored at frozen temperures (-18˚C) for 30 days and,
positive temperature in two conditions (4˚C) for 10 days and (1˚C) for 15 days were investigated. Both
treated samples comparing with each others and control bread. the charecteritics evaluated were the
microstructure by scanning electron microscopy (SEM),The sensory quality, The technological
properties (specific volume, moisture contant) and crumb firmness was tested by Inston universal
testing machine. The microstructure of the bread crumb from the positive temperature treated was
almost intact compared with frozen treated counterpart. the colour, taste and good quality in break after
baking are great factors which result in satisfaction and popularity of these kinds of breads compared to
ordinary ones.
Keywords: Staleness; Bread; Partially-baked bread
References:
AACC (1983). Approved methods of the AACC (9th Ed.). St Paul, MN:
American Association of Cereal Chemists, Method 54-30A.
Farahnaky, A., Majzoobi, M.(2008).Physiochemical properties of part baked breads.International
Journal of Food Properties,11,1-10. - Jinhee,Y. and William,L.K.2009.Combined effects of dough
freezing and storage conditions on bread quality factors.Journal of Food Engineering, 93, 495–501.

350
Effects of Food Processing on Food Constituents

IMPORTANT POINTS IN PASTEURIZATION WITH PLATE HEAT EXCHANGERS

Ali Erbili Bodur

Çanakkale Onsekizmart University, Biga Vocational School. abodur@comu.edu.tr

Dairy industry still uses heat in milk pasteurization even if new methods have been developed such as
high pressure application. Pasteurization is one of the basic processing of all dairy plants.
Pasteurization can be done with heat application either by batch or continuous methods.
Batch pasteurization method is very difficult to control. In addition to pathogenic bacteria encountered
in the laboratory analysis, transmission of a lot of infectious diseases were seen due to consumption of
milk which considered to be pasteurized with batch method. In developed countries these cases have
been recorded in chronological order. Here, it is said that continuous methods emerged from correction
and conversion of disadvantageous aspects of batch method into advantageous.
It is required to be pasteurized the whole milk used in the production in dairy industry. Because plate
heat exchangers are unique and unbeatable in terms of economy, efficacy and safety, they are used in
continuous pasteutization method worldwide. Other than pasteurization, plate heat exchangers are
frequently used in special heating and cooling processes. They are considered to be the most
commonly used equipment in dairy industry.
Plate pasteurizers are formed by bringing together some parts such as pumps and plates. These parts
are designed and mounted in different ways in different firms. These different structures can give rise
to some risks during operation and may threaten the safety and composition of pasteurized milk.
Important points which we consider risk factors on plate pasteurizers from our factory tours in Turkey
and work on literature is summarized as follows: Materials used in plate pasteurizers such as pumps
and plates in direct contact with the milk, the creation and control of pressure, gaskets, seals and
connection systems used between plates, number of sections used for maintaining gradual heating, the
properties of heating fluids, control systems of pasteurization and the design of holding section.
Plate pasteurizers are presently considered to be the most appropriate pasteurizing system in dairy
industry. Our goal is not to make a comparison among pasteurizers operating in different methods, the
main purpose is to asist in determining which plate pasteurizer will be chosen.
Keywords: Pasteurization, plate heat exchangers, food security

351
Effects of Food Processing on Food Constituents

EFFECT OF HIGH HYDROSTATIC PRESSURE ON BIOGENIC AMINE FORMATION IN

CHEESE

Eszter Korompai1, Livia Simon-Sarkadi1, Klára Pásztor-Huszár2, István Dalmadi2, Gabriella

Kiskó3
1
Department of Food Chemistry and Nutrition,
2
Department of Refrigeration and Livestock Products Technology,
3
Department of Microbiology and Biotechnology, Corvinus University of Budapest, Hungary

Consumption of food containing high amounts of biogenic amines is responsible for many pseudo-
allergic food related reactions. Several efforts have been made in food science and in the food industry
to reduce or to prevent formation of biogenic amines in food. The aim of this work was to study the
effect of high hydrostatic pressure treatment (HHP) as well as the influence of selected (Lactobacillus
curvatus) and industrial lactobacillus strains (Choozit) on the formation of biogenic amines (BAs)
during production and storage of cheese. Cheese samples were pressurized at 500 MPa for 10 mins,
total viable cell count was determined on TPC agar and biogenic amine analysis was carried out by an
automatic amino acid analyzer. The total viable cell counts (TVC) of control cheese samples were 108-
109 CFU/g during 6 weeks of storage. The HHP treatment reduced the level of TVC by 3.5-4 log
cycles. BA content of control cheeses continuously increased during storage from 25-42 μg/g (Lb.
curvatus) and 3-207 μg/g (industrial culture). The main BAs were cadaverine (45%) and putrescine
(33%) in samples produced with Lb. curvatus while in samples manufactured with Choozit culture
tyramine (76%) was the predominant amine. HHP treated samples contained by 19% (Lb. curvatus)
and 53% (Choozit) less BAs compared to that of untreated samples. Our results proved that cheeses
produced with a selected lactobacilluss train contained lower amount of BAs, especially tyramine and
histamine, than the cheeses fermented by industrial mixed culture (Choozit). HHP treatment was
effective in reduction of BA content in cheese.
This work was supported by the Hungarian Scientific Research Fund and the National Office for
Research and Technology (NKTH-OTKA CK-78013) and the Social Renewal Operational Programme
(TÁMOP 4.2.1/B-09/01/KMR/2010-0005).
Keywords: biogenic amines, cheese, high hydrostatic pressure

352
Effects of Food Processing on Food Constituents

CHANGES OF TOTAL ANTHOCYANINS CONTENT IN Rubus idaeus L. DURING OVEN

AND INFRARED DRYING

Simona Oancea1, OlgaDrăghici 1, Mihaela Stoia2

1
Lucian Blaga University of Sibiu, Department of Agricultural Sciences and Food Engineering, 7-9
Ion Ratiu Street, 550012 Sibiu, Romania, e-mail of presenting author: simona.oancea@ulbsibiu.ro
2
Lucian Blaga University of Sibiu, Victor Papilian Faculty of Medicine, 2A Lucian Blaga Street,
550169 Sibiu, Romania

Among the class of flavonoids, anthocyanins are considered the most bioactive compounds
contributing to the high antioxidant potential of plant foods rich in these biomolecules. Red raspberry
(Rubus idaeus L.) produces fruits rich in anthocyanins [1]. As they are seasonal, selection of proper
preservation technologies is important for obtaining a high retention of these bioactive compounds.
The aim of the present paper was to investigate the influence of dehydration methods of red raspberry
through oven and infrared drying on the anthocyanin content. Different drying times (0-13 hours) and
drying temperatures were studied, 60 oC and 80 oC, respectively. Fresh samples were evaluated for
physical chemical characterization, and for total phenolics and total anthocyanins content.
We have determined the level of anthocyanins by pH differential spectrophotometric method, and
expressed it on a dry weight basis to account for changes in moisture content. Our results showed that
in the first five hours of oven drying, no significant changes in anthocyanin content were observed at
60 oC and 80 oC, but longer drying periods drastically affect the anthocyanin concentration at 80 oC (45
% loss after 7 hours of fruit drying). Results regarding infrared drying revealed at 60 oC a 38 %
decreased anthocyanin content compared to oven drying for a period of 7-8 hours, and a 20 % lower
content at 80 oC compared to oven drying, for 4 hours. This suggests that some chemical reactions
leading to anthocyanins decomposition took place and further investigations are needed in order to
elucidate the mechanism of action. The quality of dehydrated fruits regarding nutritional value, and the
economic aspect regarding different dehydration methods (in particular, energy consumption) become
relevant issues to be tackled before deciding the industrial application of various conventional or
modern technologies.
Fresh red raspberries reported higher content of anthocyanins than dried red raspberries. Oven drying
technology showed higher retention of total anthocyanins, but high temperatures degraded these
thermolabile compounds. These results emphasizes once more on the healthy diet based on fresh fruits
and vegetables.
Keywords: anthocyanins, Rubus idaeus L., oven drying, infrared drying
References:
1. M.J. Anttonen, R.O. Karjalainen, 2005. Environmental and genetic variation of phenolic compounds
in red raspberry. J. Food Compost. Anal. 18: 759–69.
Acknowledgements: This work was supported by a grant of the Romanian National Authority for
Scientific Research, CNCS – UEFISCDI, project number PN-II-ID-PCE-2011-3-0474.

353
Effects of Food Processing on Food Constituents

INVESTIGATING THE EFFECTS OF CONVENTIONAL AND MICROWAVE COOKING

ON ANTIOXIDANT CAPACITY OF TRADITIONAL TURKISH FRUIT DESSERTS AND
COMPOTES

Senem Kamiloglu, Merve Aksu, Ebru Firatligil-Durmus, Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul

Technical University, 34469 Maslak, Istanbul, Turkey.
e-mail: skamiloglu@itu.edu.tr

Fruit desserts and compotes, which are prepared with sugar, water and fresh fruits, are healthy foods
consumed in traditional Turkish cuisine. Although the effect of processing on antioxidant potential of
fruits and vegetables created a great interest in the food industry, no previous study examined the
changes in antioxidant capacity of fruit desserts and compotes using different cooking methods.
Therefore, the main objective of this study was to investigate the effects of conventional and
microwave cooking on total phenolic content (TP), total flavonoid content (TF) and total antioxidant
capacity (TAC) of nine different traditional Turkish fruit desserts and compotes.
In the study, fruits (two apple varieties, two quince varieties, grapes, nectarines, pears, plums and
pumpkins) were provided as three biological replicates and for each replicate two different cooking
methods (conventional and microwave) were applied. One apple variety, one quince variety, pears and
pumpkins were used for dessert preparation while other fruits were used for compote preparation.
Fresh fruits were used as a control to observe the effect of cooking process. All analyses were
performed using spectrophotometric methods. For the analysis of TAC, 4 different methods were used
including 2,2-azinobis (3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), 1,1-diphenyl-2-picrylhydrazil
(DPPH), ferric reducing antioxidant power (FRAP) and cupric ion reducing antioxidant capacity
(CUPRAC). In order to eliminate the differences in moisture contents of the prepared samples, the
results were expressed and discussed on dry weight basis. Statistical differences between samples were
evaluated by one-way ANOVA (p<0.05). The correlation coefficients (R2) between spectrophotometric
assays were also calculated.
The results showed that besides quince compote, for all samples microwave cooking resulted in higher
TP (5-209%) compared to conventional cooking. Similarly, all desserts contained higher TF (16-248%)
when cooked using microwave instead of stove. On the other hand, all compotes cooked using
microwave had lower TF (6-25%) compared to conventionally cooked compotes. Similar to the data
obtained for TP and TF, for dessert samples microwave cooking gave higher TAC (3-63%). For the
compote samples, effect of cooking on TAC was varied. According to DPPH and FRAP methods,
quince, plum and nectarine compotes resulted in higher TAC (8-34%) when cooked conventionally
whereas apple and grape compotes had higher TAC (9-62%) when cooked using microwave. For both
microwave and conventional methods, cooking process increased the TP,TF and TAC contents in
quince dessert.
Current study presented a detailed insight of the effects of conventional and microwave cooking on TP,
TF and TAC of different fruit desserts and compotes. As a result, it can be concluded that in general,
microwave cooking provides higher retention of health-related compounds that are initially present in
fresh fruits.
Keywords: dessert, compote, conventional cooking, microwave cooking, antioxidant capacity

354
Effects of Food Processing on Food Constituents

EFFECT OF DIFFERENT DRYING TECHNIQUES ON BIOACTIVE PROFILE AND

ANTIOXIDANT CAPACITY OF BASIL (Ocimum basilicum L.)

Arijana Bušić1, Aleksandra Vojvodić1, Draženka Komes1, Cynthia Akkermans2, Ana Belščak-
Cvitanović1, Maarten Stolk2, Gerard Hofland2
1
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000
Zagreb, Croatia, e-mail: abelscak@pbf.hr
2
FeyeCon Development & Implementation B.V., Rijnkade 17a, 1382 GS Weesp, The Netherlands

Worldwide, basil (Ocimum basilicum L.) is one of the most important culinary herbal crops, and is
produced for fresh or dry leaf, essential oil and seed markets. Apart from culinary value, basil has
attracted considerable interest among researchers during the last decade due to its bioactive properties.
Strong antioxidant activity, ascribed to high levels of polyphenolic compounds, as well as health
beneficial properties, including anticancerogenic, antimicrobial, anticonvulsant and stimulative to
digestion activities, support the importance of maintaining high levels of bioactive compounds of basil.
In basil processing, most conventional drying techniques, such as air drying, use relatively high
temperatures for substantial amount of time, causing losses of volatiles and flavour, changes in colour
and texture and deterioration of bioactive substances, which results in lower quality of the final
product. In that order, alternative non-thermal drying techniques are increasingly being considered for
commercial applications, since low temperature and low oxygen environment reduce heat-induced and
oxidative damages of the material during processing.
Therefore, the aim of this study was to compare the effect of three different drying techniques (air-
drying, freeze-drying and CO2 drying) on the bioactive potential of basil, and to determine the optimal
processing conditions that provide the highest level of basil's native bioactive compounds. The contents
of total phenols, total flavonoids and total chlorophylls (chlorophyll a and chlorophyll b), as well as the
antioxidant capacity, using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-
ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging assays, were determined by
UV/Vis spectrophotometric methods. Phenolic acids in fresh and dried basil samples were identified
and quantified using reversed phase high performance liquid chromatography (HPLC-PDA).
Total phenol and flavonoid contents of basil samples varied between 10.55 – 35.01 mg GAE/g DM and
from 4.30 to 18.70 mg GAE/g DM, respectively. The antioxidant capacity of basil samples ranged
from 45.69 to 207.59 µmol Trolox/g DM (determined with DPPH assay) and from 75.48 to 215.66
µmol Trolox/g DM (determined with ABTS assay). Among the 4 identified phenolic acids (caftaric,
caffeic, chicoric and rosmarinic acid), rosmarinic acid was the most abundant in all analyzed samples.
According to the obtained results, freeze drying was recognized as the most suitable technique for
preservation of polyphenolic compounds, providing the highest levels of bioactive compounds and
antioxidant capacity in dried basil samples, with values closely comparable to the ones obtained for
fresh basil. Regarding the CO2 drying technique, the combination of 40 °C during 2 hours, and 80 and
100 bars, were found to be the most efficient drying conditions for maintaining the native bioactive
composition of basil (in accordance with the one obtained for the freeze dried sample). Air drying of
basil resulted with the lowest content of phenolic compounds and chlorophylls. Taking into account
that freeze drying is rather expensive process, the obtained results imply the need for further
development and optimization of CO2 drying technique in this field, especially considering the high
quality of final dried product.

355
Effects of Food Processing on Food Constituents

THE EFFECT OF VARYING THE CONCENTRATION OF VARIOUS SALTS ON THE

ACTIVITY OF THE INOSINATE MONOPHOSPHATE-DEGRADING ENZYME IN FISH
PROCESSING

Hiroko Seki*, Izumi Ueno*, and Naoko Hamada-Sato*

*Tokyo University of Marine Science and Technology

1. Introduction: Various methods are used to store fish for long periods because fish spoil rapidly. In
particular, salt is frequently used to store fish because it has bacteriostatic effects and suppresses
inosinate monophosphate (IMP) degradation. IMP accumulates rapidly in postmortem fish muscle
through the enzymatic degradation of ATP and is broken down into inosine and hypoxanthine, which
reduces fish quality. Therefore, it is necessary to inhibit the activity of inosinate phosphatase(IMPase)
to maintain the quality of fish flesh, and in this respect, it has been reported that salt suppresses IMPase
activity (1)(2).
Salt is obtained from seawater and halite; its major component is NaCl but it also includes the seawater
components MgCl2, CaCl2, and MgSO4. The influence of these individual components on IMPase must
be studied to investigate the effect of salt because the composition of salt is affected by the
manufacturing method. Additionally, various types of salt containing additives are being increasingly
sold, and these salts have various pH values. It is also necessary to consider the influence of pH
because enzyme activity is greatly affected by pH. The present study evaluated the effect of salt at
concentrations typically used for brining of fish flesh (approximately 10–15% NaCl), focusing on
horse mackerel, which is a popular fish consumed worldwide. Changes in IMPase activity were
evaluated by varying the concentrations of various salts and the pH conditions.
2. Method: Fish flesh homogenate was dialyzed against water for 2.5 days, and the dialysate was
filtered and diluted twice at 10°C (enzyme solution). The standard reaction mixture included buffer
(0.2 M succinic acid/NaOH pH 4-6 and 0.2 M maleic acid/0.2 M Tris/NaOH pH 6-8), 25 mM IMP,
various salts (NaCl, MgCl2, CaCl2, or MgSO4) at concentrations of 0.83%–2.5% (corresponding to
brine concentrations of 6.6%–20%) or water, and enzyme solution. The reaction mixture was incubated
overnight and the reaction was stopped using 10% perchloric acid. The amount of inorganic phosphate
liberated in the supernatant was then determined.
3. Results: IMPase activity was affected by these salts because IMPase activity decreased with
increasing salt concentration at all pH values. IMPase activity in the presence of 2.5% CaCl2 was
approximately half of that in the presence of 0.83% CaCl 2 and decreased in the presence of trace
MgSO4 at pH 4-5. IMPase activity in the presence of these salts increased at pH 6. When the
concentration of NaCl and MgCl2 was changed from 0.83% to 1.7%, IMPase activity decreased
remarkably. Furthermore, IMPase activity decreased in the presence of CaCl2 but increased greatly in
the presence of MgSO4 at pH 7–8.
4. Conclusion: This study suggests the following conditions to process brined fish flesh:
･ Salt with trace MgSO4 and brine concentration higher than approximately 14% at high pH.
･ Salt with high MgSO4 or addition of MgSO4 at low pH.
･ Brine concentration higher than 20% at pH 6.
Keywords: salts, pH, IMPase
References:
(1) Tomioka, K., Endo, K. (1988): Effect of sodium chloride and glycerine on activities of enzymes
decomposing 5'-inosinic acid in fish muscle. Nihon suisan gakkaishi, 54 (11), 1947-1951.
(2) Oba, K., Niwa, E. (1993): The Mode of Inhibition by Salts to Two Enzymes Involved in IMP
Degradation in Fish Flesh. Nihon syokuhinkougyo gakkaishi, 40 (8), 583-588.

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Effects of Food Processing on Food Constituents

INFLUENCE OF ELECTRON BEAM IRRADIATION IN THE ORGANIC ACIDS PROFILE

OF PORTUGUESE CHESTNUTS (Castanea sativa MILL.)

Márcio Carocho1, Amilcar L. Antonio1,2,3,*, Lillian Barros1, João C.M. Barreira1,4, Albino Bento1,
Andrzej Rafalski 5, Isabel C.F.R. Ferreira1
1
CIMO-ESA/Polytechnic Institute of Bragança, Portugal
2
IST/ITN Nuclear and Technological Institute, Portugal
3
Dep. of Fundamental Physics, University of Salamanca, Spain
4
REQUIMTE, University of Oporto, Porto, Portugal
5
Institute of Nuclear Chemistry and Technology, Warsaw, Poland

Organic acids are primary metabolites that play important roles in plant metabolism and confer distinct
flavors in fruits. Their consumption is beneficial for humans, namely against certain illnesses. The food
industry uses them as preservatives and flavor enhancers. In fruits conservation and transport, organic
acids should be preserved at all costs in order to maintain physical quality and pleasant flavors until
they reach the consumer. In 2010, due to European legislation, methyl bromide was banned as a
conservation method for chestnuts due to its toxicity to operators and negative effects to the
environment. Since then, various innovative techniques have been pursued, and irradiation has proved
to be a viable, cheap and environment friendly one. Our research group has studied that both gamma
and electron beam irradiation as a conservation method in Portuguese chestnuts and proven that they
do not alter in a significant way the nutritional value and antioxidant potential of these fruits. Herein,
the influence of increasing doses of electron beam irradiation (0- control, 0.5, 1, 3 and 6 kGy) and
different storage times (0, 30 and 60 days), in the organic acids profile of Portuguese chestnuts, was
studied. Ultra-fast liquid chromatography coupled to a photodiode array detector (UFLC-PDA) was
used to quantify oxalic, quinic, malic, ascorbic, citric, fumaric, succinic and shikimic acids. Our results
indicate that the irradiation doses did not significantly influence the quantity of organic acids in the
samples, proving to be a safe and valuable conservation technique.
Keywords: Chestnuts, organic acids, food irradiation, electron beam
Acknowledgments: The authors thank ON.2/QREN/EU Project no.13198/2010, FCT, Portugal, and
COMPETE/QREN/EU for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011).
A.L. Antonio, L. Barros and J.C.M. Barreira also thank FCT, POPH-QREN and FSE for their grants
(SFRH/PROTEC/67398/2010, SFRH/BPD/4609/2008 and SFRH/BPD/72802/2010, respectively).
Finally they also thank Prof. A. Chmielewski, Director of the Institute of Nuclear Chemistry and
Technology, for allowing e-beam irradiations.

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Effects of Food Processing on Food Constituents

EFFECTS OF GAMMA RADIATION ON CHEMICAL COMPOSITION OF PROCESSED

SAMPLES OF THE WILD MUSHROOM MACROLEPIOTA PROCERA

Ângela Fernandes1,2, Amilcar L. Antonio1,3,4,* M. Beatriz P. P. Oliveira2,

Anabela Martins1, Isabel C.F.R. Ferreira1
1
CIMO-ESA/Polytechnic Institute of Bragança, Portugal
2
REQUIMTE, University of Oporto, Porto, Portugal
3
IST/ITN Nuclear and Technological Institute, Portugal
4
Dep. of Fundamental Physics, University of Salamanca, Spain

Mushrooms are rapidly perishable and they start deteriorating within a day after harvest. Therefore,
fresh mushrooms have to be processed to extend their shelf life for off-season use. Among the various
methods employed for preservation, freezing and drying are the most used technologies, but food
irradiation has also been suggested by many investigators as a very promising technique for storage.In
the present work, gamma radiation effects on Macrolepiota procera processed samples were evaluated,
comparing the chemical composition of irradiated fresh, frozen and dried mushrooms. Fruiting bodies
were obtained in Trás-os-Montes, in the Northeast of Portugal, in November 2011. The samples were
submitted to the following processing technologies: freezing (at -20 ºC in a freezer) and drying (at 30
ºC in an oven). Fresh, frozen and dried samples were submitted to gamma irradiation, performed in
experimental equipment with four Co-60 sources, at 0.5 and 1 kGy. Proximate composition was
evaluated by official procedures, fatty acids were analysed by gas-chromatography coupled to flame
ionization detection (GC-FID), while sugars and tocopherols were determined by high performance
liquid chromatography (HPLC) coupled to refraction index (RI) and fluorescence detectors,
respectively. A linear discriminant analysis revealed that chemical profiles obtained for each
processing technology showed higher accuracy in defining the individual clusters corresponding to the
naturally occurring groups, indicating that the tested gamma irradiation dose caused weaker changes in
thesamples. M. procera gamma irradiation attenuated the effects caused by oven-drying or freezing; for
example, combining the freeze treatment with a 0.5 kGy dose preserved the amount of total
tocopherols. Therefore, rather than a conservation methodology per si, gamma irradiation might act as
a useful adjuvant to other conservation techniques such as freezing or oven-drying.
Keywords:Wild mushroom; Macrolepiota procera; Gamma irradiation; Processed samples; Chemical
parameters.
References
Â. Fernandes, A.L. Antonio, M. B.P.P. Oliveira, A. Martins, I.C.F.R. Ferreira (2012). “Effect of
gamma and electron beam irradiation on the physico-chemical and nutritional properties of
mushrooms: A review”. Food Chemistry 135 (2012) 641–650.
Acknowledgements:
FCT and COMPETE/QREN/EU- strategic projects PEst-OE/AGR/UI0690/2011 (CIMO) and PEst-
C/EQB/LA0006/2011 (REQUIMTE); grant SFRH/BD/76019/2011 to A. Fernandes.

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Effects of Food Processing on Food Constituents

CHANGES IN CATECHINE CONTENT OF TURKISH GREEN TEA BEVERAGE DURING

STORAGE

Sena SAKLAR AYYILDIZ, Ayşe BAKAN, Bülent KARADENİZ, Erdal ERTAŞ, İbrahim Sani
ÖZDEMİR, Banu BAHAR

TÜBİTAK Marmara Research Center, Food Institute, Gebze, Kocaeli, TURKEY

E-mail: sena.saklar@tubitak.gov.tr

Green tea beverage is one of the healthiest beverages in the world, and it is recognized for its high
content of polyphenols, in particular flavonols or catechines. Green tea catechines, namely epicatechine
(-EC), epigallocatechine (-EGC), epicatechin gallate (-ECG) and epigallocatechin gallate (-EGCG),
have received much attention as protective agents against cardiovascular diseases and cancer. Green
tea catechines are also believed to have a wide range of other pharmaceutical activities including being
antihypertensive, antioxidative and hypolipidemic. The green teas have total catechines ranging from 8
to 15 g/100 g dry leaves, whereas heat processed beverages contains only 0.3-35 mg total catechines
per 100 ml (Chen et al, 2001). This catechine content also decreases during storage, it is particularly
important to protect green tea beverage from degradation before consumption.
Bottled Turkish green tea beverage was developed to increase the consumption of green tea in Turkey
and to meet changing life styles to healthy choices. Sensory acceptance was the main optimization
parameter during the new product development, because green tea had distinctive and delicate sensory
characters and it can be lost during processing and storage. Pasteurised or canned green tea beverages
are relatively new and there has been only limited information on quality changes of these beverages.
The objective of this study was to investigate the changes in catechine content of Turkish Green Tea
Beverage during storage. Green tea manufactured in CAYKUR Tea Factory was used to develop the
pasteurised bottled green tea beverage. The beverage bottles were placed in 4, 20 and 30 °C storage
rooms, individual catechines and total phenolic matter content were monitored monthly. EGCG was
the most important catechine and the initial EGCG content was 2.0 mg/100 ml. It decreased to 1.5
mg/100 ml for 6 months of storage at 30 °C and to the same level for 10 months at 20 °C, for 12
months at 4 °C. ECG and EC contents also decreased, EGC was not found in the beverage. Initial total
phenolic matter content was 20.88 mg/100 ml, it decreased to 13,9 mg/100 ml for 6 months of storage
at 30 °C, to 13.65 mg/100 ml for 11 months at 20 °C, to 13,63 mg/100 ml for 12 months at 4 °C.
Beverages sensory scores and shelf lives were found as 10 months at 4 °C, 8 months at 20 °C, 4
months at 30 °C. Although catechine contents were the same, colour and flavour changed as
unacceptable levels.
Reference:
Chen Z.Y, Zhu Q. Y., Tsang D., Huang Y. 2001. Degradation of green tea catechines in tea drinks. J.
Agric. Food Chem., 49, 477-482.
Key words:green tea, green tea beverage, catechines, EGCG
Acknowledgements: This work is financed by TUBITAK under the project TARAL 1007 for
CAYKUR.

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Effects of Food Processing on Food Constituents

ANALYSIS OF THE PHYSICAL AND FUNCTIONAL PROPERTIES OF ACETYLATED

CASSAVA (Manihot esculenta) STARCH

Tayo N. Fagbemi, Adebayo S. Adeoya, and Adebanjo A. Badejo

Department of Food Science and Technology,

Federal University of Technology, P.M.B. 704, Akure, Ondo State, Nigeria
Email: tnfagbemi@futa.edu.ng

Cassava (Manihot esculenta crantz) is widely cultivated along the tropical belt for its starchy tubers
which are used as food, feed or as an industrial raw material. Nigeria is the world largest producer of
cassava with annual output of over 44 million tonnes. Unfortunately we are missing from the top world
producers of cassava starch. In order to add value to cassava, in this study, we extracted and modified
cassava starch by acetylation technique and investigated the changes in the functional and physical
properties of the starch due to acetylation. Starch from new cassava cultivar (TMS30572) and
industrial starch were investigated using graded levels of acetic anhydride (8.2-49.2ml) and 3% NaOH
as catalyst for the acetylation. The resultant starches were evaluated for physical properties (bulk
density, sedimentation and water and oil absorption capacities) and functional properties (swelling
power, solubility, viscosity, paste clarity, freeze-thaw stability) and compared with commercial
acetylated potato starch and native cassava starches. The industrial extracted starch showed higher
acetyl (%) and degree of substitution under the same experimental condition. The yields after
acetylation ranged between 96-98% and 80-93% for TMS30572 and industrial starches respectively.
Acetylated cassava starches showed improved physical and functional properties over the native
cassava starch and increased with increasing acetic anhydride concentration in the reaction medium.
Swelling power at 50°C and 70°C were 3 and 24 times its original size respectively at 2.5%
acetylation. Acetylated cassava starches (>2.50%) at concentration of 5.5% w/v had the same hot paste
viscosity (1500 cPa.s) with commercial acetylated potato starch at 5% w/v concentration. Acetylated
cassava starch at 2.50% was stable until the third freeze-thaw cycles and exhibited better stability and
lesser tendency toward retrogradation than commercial acetylated potato starch. Acetylated cassava
starches (>2.5 - 2.7%) could be a potential replacement to commercial acetylated potato starch as
ingredient in food system especially frozen desserts.
Keywords: acetylation, cassava, functional properties

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Effects of Food Processing on Food Constituents

DRYING ASSISTED WITH HIGH INTENSITY ULTRASOUND

Dujmić Filip1; Brnčić Mladen1; Karlović Sven1; Bosiljkov Tomislav1; Ježek Damir1;
Tripalo Branko1
1
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of
Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

Drying in food technology is usually based on the use of conventional methods such as heat exchange
by conduction or convection, which may have negative effects on textural issues of final products.
Although drying is energy intensive and consequently cost intensive because it is a simultaneous heat
and mass transfer process accompanied by phase change, it is still indispensable in food industry.
Drying extends shelf life, but also lead to undesirable changes in color, texture, and partial loss of
nutritive components. The conventional ways of drying are still present in the industry but their
disadvantage lies in quality loss of the final product In order to achieve high quality of final products,
new and sophisticated techniques for food treatments are required. One of such methods is power
ultrasound aided drying. This method is proven efficient for preserving main characteristics and quality
of products. Fresh Pear (Williams) was hand-peeled and cut to the rectangular shaped slices, with
dimensions 30 x 30 x 5 mm, the samples had total weight of 15 ± 1 g for each of 4 samples. The
ultrasonic pre-treatments were carried out in 250 mL laboratory glass for each sample. The sample was
put into glass then poured over with a 100 mL of distilled water. The aim of this research was to
investigate the impact of high-intensity ultrasound as pre-treatment, using different amplitudes, on the
duration of drying and texture characteristics of infrared dried pear slices. Titanium probe with 22 mm
in diameter was mounted on the ultrasonic device, UP400S (Hielscher, Teltow, Germany) with
declared maximal output power of 400 W. Ultrasonic frequency was 24 kHz. Amplitudes used in
research were 35, 60, 80 and 100% of nominal output power. Cycle of ultrasound was set to 1, which is
the full time period. Sonication was performed for 5 min. The experiments were carried out under
ambient temperature (25°C). Each assay was carried out in triplicate. The control sample was not
treated with ultrasound and was placed directly into the dryer. Drying was performed in an infrared
dryer, at 75⁰C temperature. Obtained results showed how application of ultrasound with various
amplitudes influenced on shortening of treatment time of drying and allows elimination of more water
from the pear slices. The results showed that hardness of samples gradually decreases with increase of
ultrasound intensity. As a result, hardness of untreated pear slices was significantly higher than treated
sample.

361
Effects of Food Processing on Food Constituents

OVEREXPRESSION OF FORMATE METABOLITE IN Streptococcus thermophilus

Yekta GEZGINC1, Ebru SEVEN2, F. Gul OZCELIK2, Ismail AKYOL2

1
University of Kahramanmaras Sutcu Imam, Faculty of Agriculture, Department of Food
Engineering, 46100 Kahramanmaras, Turkey
2
University of Kahramanmaras Sutcu Imam,USKIM Microbiology and Microbial Genetics
Laboratory, 46100 Kahramanmaras, Turkey
yekgan@ksu.edu.tr

Streptococcus thermophilus is a thermophilic Gram-positive microorganism which belongs to the lactic

acid bacteria group (LAB) and important in yoghurt industry. S. thermophilus has a more extensive
amino acid metabolism than the other LAB and it is able to produce varied amounts of flavor. Complex
flavors are often difficult to attribute to a special metabolic process, but genomics has enabled
researchers to explore which genes are important in flavor development. The pyruvate formate lyase
enzyme encoded by 801 bps long pflA gene produces formate metabolite from pyruvate. The gene was
amplified with appropriate primers to clone into both pNZ276 and pMG36e plasmids. The amplicon
containing AccIII-XhoI restriction sites was cloned into pNZ276 and SacI-XbaI restriction site
containing fragment cloned into pMG36e. The pfl gene containing overexpression vectors (pMMG132,
pMMG142) were created and electroporated into NCFB2393 strains. Enhanced metabolite productions
of resulted strains were determined in medium and milk using HPLC.

362
Effects of Food Processing on Food Constituents

QUALITY CHARACTERISTICS OF GINSENG SEED OIL TREATED BY DIFFERENT

EXTRACTION METHODS

Kyung-Tack Kim, Myung-Hee Lee, Sang Yoon Choi, Sung-Soo Kim, Hee-Do Hong,
Chang-Won Cho, Young-Chan Kim, Junghae Rho, Young Kyoung Rhee

Korea Food Research Institute, E-mail: tack@kfri.re.kr

Ginseng seed oil was prepared using compressed extraction, solvent extraction, or supercritical fluid
extraction of ginseng seeds and then extraction yield, color, phenolic compounds, fatty acid content,
and phytosterol content of the ginseng seed oil were analyzed. Yields were different depending on the
roasting pretreatment and the extraction method. Among the extraction methods, the yield of ginseng
seed oil by supercritical fluid extraction under the condition of 500 bar and 65°C was the highest at
17.48%. Color was not different based on the extraction method, but the b value (yellowness) increased
as roasting time was increased for the compression extraction method. The b color value of ginseng
seed oil following supercritical fluid extraction and that following compression extraction after
roasting treatment at 200°C for 30 minutes was 20.49, which was the highest value. The phenolic
compound and content analysis showed that gentisic acid, vanillic acid, ferulic acid, and cinnamic acid
were detected in ginseng seed oil. No difference in the phenolic acids was observed in ginseng seed oil
extracted by compression extraction or solvent extraction, but vanillic acid tended to decrease as
extraction pressure and temperature were increased in seed oil extracted by supercritical fluid
extraction. The fatty acid composition of ginseng seed oil was not different based on the extraction
method, and unsaturated fatty acids were > 90% of all fatty acids, among which oleic acid was the
highest at 80%. A phytosterol analysis showed that β-sitosterol and stigmasterol were detected, and
that the phytosterol content of ginseng seed oil following supercritical fluid extraction was 100.4–
135.5 mg/100 g and phytosterol content following compression extraction and solvent extraction was
71.8–80.9 mg/100 g.
Keywords: ginseng seed oil, supercritical fluid extraction, solvent extraction, color, phytosterol

363
Effects of Food Processing on Food Constituents

EFFECT OF PROCESSING TECHNIQUES ON SOME QUALITY PARAMETERS OF

POMEGRANATE JUICE

Sibel Uzuner1,2*, Jale Acar 3

1
Departmant of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey.
2
Department of Food Engineering, Abant Izzet Baysal University,14280, Bolu, Turkey.
3
Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
*Corresponding author: e-mail: suzuner@metu.edu.tr

Pomegranate (Punica granatum L.) is an important fruit crop of many tropical and subtropical regions
of the world, grown especially in the moderate climates of Mediterranean countries and generally
consumed as fresh (seeds) or juice. There is growing interest in pomegranate because it has a rich
source of anthocyanins and other phenolic compounds, with a demonstrated antioxidant activity. This
activity may be related to diverse phenolic compounds present in pomegranate juice, including
punicalagin isomers, ellagic acid derivatives and anthocyanins (delphinidin, cyanidin, pelargonidin 3-
glucosides and 3,5-diglucosides)[1]. Most of the phenolic materials that are present in the pomegranate
peel pass to the juice during pressing [2]. Enzymatic and thermal treatments applied during juice
making may affect phenolic composition [3].
Studies on pomegranate juice processing have mainly focused on technological aspects of membrane
filtration systems. Nevertheless, the literature has little information on the product’s quality during
conventional processing of pomegranate into juice including clarification by using fining agents and
thermal concentration. The purpose of this study was the comparative assessment of the alterations in
the total phenolic content, ellagic acid concentration and some quality parameters (soluble solid
(0Brix), pH and color) of pomegranate juices throughout different conventional processing techniques.
Three different conventional methods were used to process pomegranates into juice. In the first
method, a unclarified juice was produced. In the second method, a clear juice was obtained by addition
of fining agents. In the third method, a clear juice was obtained by reconstitution from the concentrate
at 65-70 0Brix produced by thermal evaporation. Significant changes in amount of phenolic compounds
were influenced by processing methods. The effects of pomegranate juice with the heat treatment
reduced the amount of phenolic substances because of some of the heat effect of phenolic compounds
that are thought to polymerization. A significant increase was observed in ellagic acid concentration
during thermal processing which is likely due to depolymerization of the high molecular weight
ellagitannins. Soluble solid (°Brix) and pH of pomegranate juices after three different processing
methods significantly varied. The color of clear pomegranate juices were slightly lighter and more red
saturated after clarification processes compared to raw cloudy juice.
Keywords: Clarification, ellagic acid, pomegranate juice, total phenolic content.
References:
[1] Perez-Vicente, A., Gil-Izquierdo, A., Garcia-Viguera, C. (2002). In vitro gastrointestinal digestion
study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C. Journal of Agricultural
and Food Chemistry, 50, 2308-2312.
[2] Alper, N., Bahceci, K.S., Acar, J. (2005). Influence of processing and pasteurization on color values
and total phenolic compounds of pomegranate juice. Journal of Food Processing and Preservation, 29,
357-368.
[3] Hernandez, T., Ausin, N., Bartolome, B., Bengoechea, L., Estrella, I., Gomez-Crdoves, C. (1997).
Variations in the phenolic composition of fruit juices with different treatments. Z. Lebensm. Unters
Forsch. A, 204, 151-155.

364
Effects of Food Processing on Food Constituents

EFFECT OF MILLING ON THE ANTIOXIDANT ACTIVITY OF RICE HUSKS AND

MILLED RICE

Jeehye Sung, Byeong-Sam Kim, Yoonsook Kim

Korea Food Research Institute, Sungnam-si, Gyeonggi-do, Korea

kimyus@kfri.re.kr

The objective of this study was to explore the changes in antioxidant compounds and capacities of
milled rice fractions and to evaluate husks as a source of natural antioxidants. Six fractions, rice husk
(RH), brown rice (BR), and milled rice after different degrees of milling (MR-3.5, MR-5.3, MR-7.1,
and MR-9.9), were extracted with 70% aqueous ethanol and water. We estimated their antioxidant
compound contents (total phenolic, total flavonoid, vitamin E, γ-oryzanol and phytic acid) and
antioxidant activity determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and diammonium salt of 2,2-
azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical cation scavenging. The overall
order of antioxidant activity was RH > BR > MR > MR-3.5 > MR-5.3 > MR-7.1 > MR-9.9, decreased
significantly (p < 0.05) as the degree of milling increased. Also, the results corresponded to the solvent
(70% ethanol > water) and antioxidant components. Phytochemical contents are mainly concentrated in
a region closer to the external layer than to the endosperm. Therefore, consumption of rice milled to
lesser degrees may exert beneficial effects on health. In addition, represents a valuable source of
natural antioxidants.
key words: antioxidant, rice, total flavonoids, total phenolics, vitamin E

365
Effects of Food Processing on Food Constituents

EFFECTS OF GAMMA IRRADIATION ON THE PHENOLIC AND ANTIOXIDANT

PROFILES OF MACADEMIA NUTS. THE ROLE OF STORAGE CONDITIONS AND
PACKAGING METHODS

C. Proestos1, P. Zoumpoulakis2, K. Kokkotou2, V.J. Sinanoglou3, C. Sflomos3,

A. Aravantinos4
1
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of
Athens, Panepistimiopolis Zografou, GR-15771, Athens, Greece
2
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research
Foundation, 48, Vas. Constantinou Ave., 11635, Athens, Greece
3
Instrumental Food Analysis Laboratory, Department of Food Technology, Technological Educational
Institution of Athens, Greece
4
Department of Physics, Chemistry & Materials Technology, Technological Educational Institution of
Athens, Greece
Presenting author e-mail: pzoump@eie.gr

The phytochemical content of tree nuts can vary considerably by nut type, genotype, pre- and post-
harvest conditions, as well as storage conditions and packaging methods. There are very few reports
that specific doses of γ-irradiation could induce antioxidant capacities in plant material, including
Macadamia nuts. Irradiation, required for the inactivation of some pathogens and induction of
mutations, may have adverse effects on sensorial, nutritional and antioxidant qualities. The
phytochemicals found in tree nuts have been associated with antioxidant, anti-inflammatory, anti-
proliferative, antiviral, chemopreventive and hypocholesterolaemic actions, all of which are known to
affect the initiation and progression of several pathogenic processes. For this reason, the effects of
different γ-irradiation doses (0.5–10 kGy) on the phenolic profile and antioxidant capacity of
macadamia nuts were investigated as well as the effect of different storage conditions and packaging
methods. Total phenolic content was determined using the Folin-Ciocalteu assay while the antioxidant
capacity was measured by the DPPH radical scavenging assay and the Trolox-Equivalent Antioxidant
Capacity (TEAC) assay. Antioxidant capacity was affected due to high irradiation intensity and
specifically reduced by increased irradiation. Significant changes of antioxidant capacity were
observed at high irradiation doses (5 and 10 kGy), within a range of 40-60% reduction in antioxidant
capacity depending on storage time and packaging method. The total phenolic content reduced
significantly at the highest irradiation doses applied. Furthermore, changes in the metabolic profile of
the methanolic extract of Macadamia nuts, were determined using HR-NMR spectroscopy and LC-MS
spectrometry in different irradiation doses.
Keywords: irradiation; macadamia nuts; antioxidant capacity; DPPH; TEAC.
References
1. Charalampos Proestos, Konstantina Lytoudi, Olga Konstantina Mavromelanidou, Panagiotis
Zoumpoulakisand Vassileia J. Sinanoglou, Antioxidant Capacity of Selected Plant Extracts and
Their Essential Oils, Antioxidants 2013, 2(1), 11-22.
2. Panagiotis Zoumpoulakis, Vassilia J. Sinanoglou, Anthimia Batrinou, Irini F. Strati, Sofia
Miniadis-Meimaroglou, Konstantinos Sflomos, A combined methodology to detect γ-irradiated
white sesame seeds and evaluate the effects on fat content, physicochemical properties and
protein allergenicity, Food Chemistry 2012, 131(2), 713-721.
Acknowledgment.This work is supported from the Programme ARHIMIDES 2012-2015, SECTORAL
OPERATIONAL PROGRAMME, EDUCATION AND LIFELONG LEARNING –ESPA 2007-2013

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Effects of Food Processing on Food Constituents

ENZYMATIC BIOTRANSFORMATION OF GINSENOSIDES IN GINSENG SUBSTRATES

BY MIXED LACTIC ACID BACTERIA STRAINS

Young Kyoung Rhee, Young-Chul Lee, Kyungtack Kim, Hee-Do Hong, Jeonghae Rho, Young-
Chan Kim, Chang-Won Cho

Korea Food Research Institute, E-mail:ykrhee@kfri.re.kr

Ginseng which is the root of Panax ginseng C.A. Meyer, traditionally has been used as tonic in Far-
East and also has been known to have anti-inflammatory, antioxidant, anti-tumor promoting, and anti-
aging activities. In many studies, ginsenosides are the major constituents for various pharmacological
activities of ginseng. But, the metabolic and aborptive rate for them is different by individual.
Conversion of ginsenosides by micro-organisms is able to increase their absorption in the human body
and efficiency of the pharmacological effecct.
The aim of this study was to clarify the activities of ginsenosides converting enzyme in Pediococcus
pentosaceus K65, Ped. pentosaceus K641, and Lactobacillus gasseri KCTC 3162 and also to know the
change of ginsenosides profile after fermentating 10% ginseng powder suspension with mixed strains.
We investigated acitivitivies of β-D-glucosidase, β-D-xylosidase, α-L-arabonosidase, α-L-
rhamnosidase which have potential of hydrolyzing ginsenoside in these micro-organisms. In addition,
we investigated the ginsenosides-metabolism related enzyme activitivies and sugars (esculin, trehalose,
cellobiose, gentiobiose, laminaribiose, sophrose) metabolism activitivies of these micro-organisms.
Conversion of ginsenosides in ginseng substrates were analyzed using HPLC. Our results confirmed
the change of ginsenosides profile after ginseng fermentation with mixed strains that increase of
metabolized ginsenosides contents follow as ; ginsneosides Rg3 from 20.1 to 87.9 mg/100g ginseng,
ginsenosides Rh2 from none to 8.4 mg/100 g ginseng and so on.
Keywords : Panax ginseng C.A. Meyer, ginsenosides, conversion,

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Effects of Food Processing on Food Constituents

PRESERVATION OF SHREDDED CARROTS BY TREATMENT WITH OZONATED

WATER

Ingrida Augspole, Tatjana Rakcejeva, Liga Skudra, Ingmars Cinkmanis

Ingrida Augspole and Ingmars Cinkmanis

Department of Chemistry, Latvia University of Agriculture, Jelgava, LV–3001, Latvia

Tatjana Rakcejeva and Liga Skudra
Department of Food Technology, Latvia University of Agriculture, Jelgava, LV–3001, Latvia

Shredded carrot represents an important component of the fresh-cut vegetable production, due to their
convenience and freshness, and therefore should be given special attention as to disinfection.
Mainly, ozone is a strong antimicrobial agent with numerous potential applications in the food
industry. High reactivity, penetrability and spontaneous decomposition to a non-toxic product make
ozone a viable disinfectant for ensuring the microbiological safety of food products. Ozonated water
can be an alternative because it’s potent disinfection and does not creates by-products.
The aim of the study was to investigate the preservation effect of shredded carrots treated by ozonated
water to a several concentrations and times.
In the present experiments physically-chemical parameters, as a carotenoid, β-carotene, total phenolic,
antioxidant capacity (DPPH), sugars (fructose, glucose and sucrose), soluble solids, color, moisture,
pH and microbial parameters, as MAFAm, yeasts and moulds was analysed using standard methods.
The disinfection consisted of immersion of shredded carrots in tap water ozonated to a 1 ppm,
2 ppm and 3 ppm concentrations for 1 min, 2 min and 3 min. The ozone was produced using the High
concentration Ozone water generator and Oxygen generator (SOZ-YWS); ozone concentration in water
was measured using DO3 device.
During experiments it was ascertained, that a concentration of in water dissolved ozone and treatment
time of shredded carrots significantly influences all analysed parameter changes. It was observed, that
treatment time as 3 min is not recommendable for carrots treatment in general. Microbiological safety
of analysed samples was main quality parameter what indicates preservation effect. Therefore, for
reaching of maximal microbiological effect – ozone concentration 2 ppm and processing time as 1 min
are recommendable. As a result total sugar content decreased by 39%, DPPH and carotenoid by 15%,
total phenols by 31%, β-carotene and pH value by 3%, soluble solids by 21%, however moisture
content increased by 3% comparing with non-treated shredded carrots parameters. Not significant
changes were found in shredded carrots colour changes during processing. It is necessary to note, that
in scientific literature maximal recommendable ozone concentration for shredded carrots treatment
indicate as a 3 ppm and treatment time 3 min. In realised research opposite results was observed,
because in this way total sugar content decreased by 67%, DPPH by 21%, carotenoid by 10%, total
phenols by 70%, β-carotene by 1%, pH value by 2%, soluble solids by 40%, however moisture content
increased by 1%; colour compound *L value decreased by 8%, *a and *b – by 10%, what mainly
indicate on shredded.
Key words:ozone, physically-chemical parameters, microbiological parameters
Acknowledgements
Publication and dissemination of research results has been made due to the funding of the ERAF
Project „Promotion of scientific activities of LLU”, Contract
No. 2010/0198/2DP/2.1.1.2.0/10/APIA/VIAA/020.
The authors would like to express acknowledgements to Juris Brūveris from Ltd. “O Trīs” (Latvia) for
technical advice in carrot treatment with ozone.

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Effects of Food Processing on Food Constituents

DRYING BEHAVIOUR OF ZUCCHINI AND EGGPLANT

Naciye KUTLU, Asli ISCI

Ankara University, Engineering Faculty, Food Engineering Departmant, Diskapi, Ankara

Drying is the most common food preservation method which helps to achieve longer shelf life, lighter
weight, less storage space, lower packing and transportation costs. In this study, a laboratory tray dryer
was used to determine the drying characteristics of zucchini and eggplant at air temperatures ranging
from 60 to 80 °C. Drying air velocity was kept constant at all temperatures as 2 m/s. Initial moisture
contents of zucchini and eggplant samples were 92.7% and 93.1% (w.b), which were dried to final
moisture contents of 8.2 % and 2.8% (w.b) , respectively. Drying times ranged between 150 - 300
minutes depending on the air temperature. The results show that higher air temperature causes shorter
drying time. Fick’s diffusion model was applied to calculate the effective diffusivities. The effective
diffusivity values of dried samples at 60-80 °C were varied in the range of 5.07-10.14×10-10 m2/s for
zucchini and 10.14-20.28×10-10 m2/s for eggplants. The values of Deff (effective diffusivity) increased
with increasing temperature. Temperature dependence of the effective diffusivity was described by the
Arrhenius-type relationship.
Keywords: Drying, Zucchini, Eggplant, Mathematical modelling

369
Effects of Food Processing on Food Constituents

DICARBONYL COMPOUNDS IN MEAT - EFFECT OF COOKING PROCESSES

J. Degen1,J. Löbner1, M. Roldán Romero2, J. Ruiz Carrascal2, T. Antequera Rojas2, T. Henle1

1
Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
2
Food Science, School of Veterinary Science, University of Extremadura, Spain
Corresponding author: julia.degen@chemie.tu-dresden.de

In the course of the Maillard reaction different species of sugar- and protein-derived products are
formed. Among them are 1,2-dicarbonyl compounds, which are formed as reactive intermediates in a
complex reaction cascade. 1,2-Dicarbonyl compounds, in particular 3-deoxyglucosone and
methylglyoxal, are known to occur in considerable amounts in foods [1] and are known to be
precursors of aroma-active compounds [2,3] and advanced glycation endproducts.
Quantitative data about the occurrence of these sugar degradation products in prepared meat are scarce.
Therefore, aim of these investigations was to assess the content of 1,2-dicarbonyl compounds in meat
samples, especially considering the effect of cooking process. A new meat cooking technique (low
temperature under vacuum to get a more tender meat) was investigated. In order to generate the
characteristic taste and color of roasted meat, monosaccharides like glucose or ribose are added before
vacuum cooking to enhance non-enzymatic browning, known as the Maillard reaction.
The quantification of 1,2-dicarbonyl compounds in meat samples prepared by varying techniques may
serve as an indicator for the extent of the Maillard reaction and related flavor generation reactions. A
method for the quantification of 1,2-dicarbonyl compounds was transferred to the matrix meat. The
method comprised deproteinization of the sample, with subsequent derivatization of the two carbonyl
groups in α,β-position with o-phenylendiamine to the corresponding quinoxalines and the analysis via
RP-HPLC with UV detection [4].
The quantification of 1,2-dicarbonyl compounds in all meat samples showed concentrations lesser than
1 mg/kg, independent of the cooking process and added sugar. This can on the one hand indicate that
only small amounts of 1,2-dicarbonyl compounds are formed. However, due to their reactivity, we
assume it is more likely that generated dicarbonyl compounds have readily reacted with arginine and
lysine side chains of proteins. Another possible reactant is the meat specific dipeptide carnosine which
is discussed to form adducts with reactive aldehydes [5].
On the basis of these considerations it seems more possible to detect protein-bound glycation end-
products than dicarbonyl compounds in a protein-rich matrix like meat. It can be concluded that 1,2-
dicarbonyl compounds are no suitable indicator for predicting/evaluate the extent of flavor and color
generation in prepared meat samples. With respect to current discussion about possible antinutrive
properties of glycation compounds [6], cooked meat can be regarded as a negligible source of 1,2-
dicaronyl compounds such as methylglyoxal.
Keywords: Meat, 1,2-dicarbonyl compounds, 3-deoxyglucosone, methylglyoxal, flavor
References: [1 ] J. Degen, J Agr Food Chem 2012, 60:7071-9;
[2] H. Weenen, Food Chem1998, 35:327-37;
[3] A. Bravo, J Agr Food Chem 2008, 56:4134-44;
[4] M. Hellwig, J Agr Food Chem 2010, 58:10752-60;
[5] A. Hipkiss, Mech Ageing Dev 2005, 126:1034-9;
[6] H. Vlassara, Curr Diab Rep 2007, 7:235-41

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Effects of Food Processing on Food Constituents

EFFECT OF EXTRUSION ON HIGH-TANNIN COLORED SORGHUMS

Jhony William Vargas-Solórzano1, Raimundo da Silva Freire Neto1, Cristina Yoshie Takeiti2,
Carlos Wanderlei Piler de Carvalho2 and José Luis Ramírez Ascheri2
1
Department of Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ),
Rodovia BR 465, KM 47, Seropédica, RJ, 23890-000, Brazil
2
Embrapa Food Technology, Avenida das Américas 29.501, Rio de Janeiro, RJ, 23020-470, Brazil
E-mail: cristina.takeiti@ embrapa.br

Sorghum bicolor(L.) Moench are mainly consumed in Brazil as animal feed. Human consumption has
been limited principally due to tannin and insoluble fiber contents. Tannins have ability to complex
with proteins and digestive enzymes. Extrusion cooking is a process that combines shear, pressure and
temperature that leads to intra and inter molecular rearrangements between starch, protein and fiber
components. Decrease in the level of phenolic compounds after extrusion is related to thermal
decarboxylation and polymerization promoted by high moisture contents. The objective of this study
was to evaluate the effect of thermoplastic extrusion on two high-tannin sorghums. Sorghum genotypes
cultivated by Embrapa (BRS305 and 9929034) characterized by brown pericarp were milled in order to
obtain ground material and processed at the same operating parameters of extrusion: co-rotating twin-
screw extruder using a die with four round openings of 3.8 mm each, 14% of final moisture content,
constant screw speed, set barrel temperatures of 10 zones and dry feed rate (600 rpm, 30 to 150°C and
9 kg/h). Results showed condensed tannins content of 13.2 (BRS 305 flour) and 5.1 mg/g (9929034
flour) and neutral detergent fiber of 12.6 and 11.4 g/100g, respectively. It was observed a significant
decrease of condensed tannins in extruded products BRS305 (66.8%) and 9929034 (24.3%) compared
to control. These losses were mainly due to processing conditions: high temperature profiles and low
moisture content. The particle size distributions of flours revealed that 9929034 has approximately 2
times more coarse particles (> 1400mm) than BRS305.Higher fiber content in BRS305 flour leads to a
higher specific mechanical energy value (1518.9 kJ/kg) during extrusion process compared to 9929034
flour (1291.9 kJ/kg). Sectional expansion index (SEI) of extrudates was not influenced by condensed
tannin content (p<0.05), also observed in bulk density values. Water absorption index (WAI) did not
show significant statistical difference (p<0.05) between extrudates (3.91 and 3.93 g/g). In contrast,
water solubility index (WSI) of extrudates was influenced by tannin content showing statistical
difference (p<0.05), in which the expanded extrudate obtained by 9929034 flour (21.2 g/100g) is less
soluble than BRS305 (24.2 g/100g). These findings indicate the potential use of extrusion on the
9929034 variety to produce a whole grain sorghum breakfast due to its ability to remain less soluble
after pouring liquid, maintaining the structure and improving nutritional quality in terms of fiber and
antioxidant contents.
Keywords: Sorghum, extrusion, co-rotating twin-screw extruder, whole-grain cereal.
Acknowledgements: The authors thank the scholarships granted by Ford Foundation to Jhony Willian
Vargas-Solórzano and to Embrapa Maize and Sorghum for donation of new sorghum genotypes.

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Effects of Food Processing on Food Constituents

FUROSINE AND N(epsilon)-CARBOXYMETHYLLYSINE IN COOKED LAMB MEAT

J. Löbner1, J. Degen1, M. Roldán Romero2, J. Ruiz Carrascal2, T. Antequera Rojas2, T. Henle1

1
Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
2
Food Science, School of Veterinary Science, University of Extremadura, Spain
(corresponding author: juergen.loebner@chemie.tu-dresden.de)

Aim of these investigations was to assess the content of Maillard reaction products (MRP) in meat
samples and reveal possible effects due to differences in preparation and added ingredients (glucose
and ribose). A new meat cooking technique (low temperature under vacuum to get a more tender meat)
was investigated. In order to generate the characteristic taste and colour of roasted meat,
monosaccharides like glucose or ribose are added before vacuum cooking to enhance non-enzymatic
browning, known as the Maillard reaction. In the course of the Maillard reaction, various sugar and
amino acid derivatives are formed. To evaluate the development of the reaction cascade, reaction
products from different stages are useful. The Amadori rearrangement product (ARP), resulting from
the reaction of glucose with the ε-amino group of lysine, characterizes the early stage of the Maillard
reaction. Nε-carboxymethyllysine (CML) represents the final stage and belongs to the group of
advanced glycation endproducts (AGE).
Existing analytical methods were transferred to the matrix meat for both analytes. ARPs of lysine were
transferred to furosine via hydrolysis with 6 N hydrochloric acid and analyzed with amino acid
analyzer [1]. CML was analyzed by high performance liquid chromatography with tandem mass
spectrometry after hydrolysis with 6 N hydrochloric acid and solid phase extraction. [2]
A good correlation between sugar addition and cooking conditions was found only for furosine. In
meat samples with added sugar, 87±32 mg furosine/100 g protein in vacuum cooked samples and
122±42 mg furosine/100 g protein in oven cooked samples were analyzed. In meat samples without
sugar addition, comparable contents around 30 mg furosine/100 g protein could be measured. CML
content was between 4 and 5 mg/100 g protein and was not affected by addition of sugar or increased
cooking temperatures. This result is in good accordance to the literature [3].
In conclusion, very small amounts of ARP and CML are formed during cooking of native lamb meat.
An addition of sugars resulted in slightly increased contents of furosine in all samples and increased
levels in samples with higher cooking temperature. For CML, no increase even after addition of
glucose and ribose could be found. Cooked meat, therefore, is only a minor dietary source of Maillard
reaction products.
Keywords: meat, furosine, Nε-carboxymethyllysine, CML, flavor
References:
[1] T. Henle, Int. Dairy J. 1991, 1, 125-135;
[2] J. Hegele, Ann N. Y. Acad. Sci. 2008, 1126, 300-306;
[3] G.L.J. Hull, Food Chemistry 2012, 131, 170-174

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Effects of Food Processing on Food Constituents

EFFECTS OF FOOD PROCESSING ON PESTICIDE RESIDUES IN BLACKCURRANTS

Bożena Łozowicka, Magdalena Jankowska, Piotr Kaczyński, Izabela Hrynko, Ewa Rutkowska

Plant Protection Institute - National Research Institute,

Laboratory of Pesticide Residues, Chelmonskiego 22, Postal code: 15-195 Bialystok, Poland
E-mail: B.Lozowicka@iorpib.poznan.pl

Fresh fruits are the important part of a healthy diet because of the presence of significant amount of
nutrients and minerals in them. The black currants (Ribes nigrum) and their products are extremely rich
inantioxidants and vitamins especially vitamin C. However, at the same time, they can also turn out to
be source of toxic substances such as pesticides. Pesticides are chemical substances, which are
commonly used in modern agriculture practices to protect the crops from different pests and diseases.
Like other crops, black currants are attacked by pests and diseases during production to damages that
reduce the quality and the yield. The use of pesticides have increased because they have rapid action,
decrease toxins produced by ford infecting organisms and are less labour intensive than other pest
control methods.
Especially dangerous are those products which pesticide residue concentration exceeds the permissible
limits called maximum residue level (MRL). Ensuring the quality of food in all food chain from "farm
to fork", is a priority of the food security. Modern lifestyle has contributed to increasing consumption
of processed food, recently. Blackcurrant berries are eaten either fresh, but more and more often after
household and industrial processing treatments in the form of various kinds of juices, jams, jellies,
pomades, mousses, etc.
Therefore, the aim of this research was to evaluate the strategy to remove harmful pesticides from
blackcurrants and to ensure the safety of these products for consumers. The effect of the most common
food technological processes such as washing and cooking on pesticide residue concentration levels
was assessed.
Test material was obtained by controlled field experiments (according to Good Experimental Practice).
Chemical treatments based on application of ten plant protection products were carried out on
separated blackcurrant plot during cultivation. In the collected plant material pesticide residue levels
were determined (ranged from 0.10 to 3 mg/kg). Pesticides were extracted using accredited multi
residue method (MRM) based on matrix solid phase dispersion (MSPD) followed by gas
chromatography and two single residue methods (SRM) using liquid chromatography (thiophanate-
methyl residues) and spectrophotometry (thiram residues).
The effects of washing and cooking on the levels of acaricides (fenazaquin, proparite), insecticides
(alpha-cypermethrin, deltamethrin and lambda-cyhalothrin) and fungicides (boscalid, bupirimate,
difenoconazole, pyraclostrobin, thiophanate-methyl and thiram) were quantified. In the most cases the
processing factors (PFs) (the concentration of pesticide after processing divided by the concentration
before processing) of tested pesticides indicated a reduction of the residue in the processed commodity
(PFs <1). Some exceptions, where PFs were higher than 1 (concentration factor) were also noted.
Keywords: food processing, pesticide residues, processing factor

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Effects of Food Processing on Food Constituents

COUPLING OF REVERSE OSMOSIS AND SPRAY DRYING PROCESSES TO OBTAIN

GRAPE JUICE POWDER

Bianca A. dos Santos1, Luiz Fernando M. Silva2, Sérgio M. Pontes2, Flávia S. Gomes2, Regina I.
Nogueira2, Lourdes M. C. Cabral2, Renata V. Tonon2
1
Federal Rural University of Rio de Janeiro, RJ, Brazil
2
Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.
E-mail: renata.tonon@embrapa.br

Spray drying is the most common method to obtain fruit juice powders, resulting in products with good
quality, low water activity and easier transport and storage. However, fruit juices usually have high
water content, which implies in a high amount of energy to evaporate it. In this sense, pre-
concentration aiming at obtaining a feed juice with higher solids content can be suggested as an
alternative method prior to spray drying. Reverse osmosis is a membrane process that has been used to
concentrate several kinds of fruit juices, operating at mild temperatures and preserving bioactive
compounds. The objective of this work was to evaluate the potential of coupling reverse osmosis (RO)
and spray drying in order to obtain grape juice powder. The juice (with 150 g/kg of total solids) was
firstly concentrated by RO in a plate and frame reverse osmosis system composed by thin film
composite membranes. Then, the concentrated juice was spray-dried in a laboratory scale dryer, using
maltodextrin, gum Arabic and the modified starch Capsul® as carrier agents, in a ratio of juice
solids:carrier agent of 1:2. The juice and the powders were characterized for total anthocyanins and
antioxidant capacity. The powders’ physical properties (moisture content, bulk density, hygroscopicity
and morphology) were also analyzed. As results, the concentrated juice achieved 245 g/kg of total
solids and showed no anthocyanins losses. Although the powders produced with maltodextrin were the
most hygroscopic ones, they showed the highest anthocyanin retention (99.4%). The powders produced
with Capsul® showed the lowest moisture content, hygroscopicity and antocyanin retention values.
The antioxidant capacity showed similar behavior to total anthocyanin content. This work suggests that
the coupling of reverse osmosis and spray drying may result in good quality products, satisfactorily
preserving bioactive compounds. However, further studies are necessary to evaluate its economical
viability.
Keywords: membrane processes, spray drying, anthocyanins, physical properties.

374
Effects of Food Processing on Food Constituents

CONCENTRATION OF ANTHOCYANINS FROM JUSSARA PULP BY COUPLING

MICROFILTRATION AND NANOFILTRATION PROCESSES

Luciana S. Martinez1; Flávia S. Gomes2; Renata V. Tonon2, Suely P. Freitas1, Lourdes M.C.
Cabral2
1
Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
2
Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.
E-mail: renata.tonon@embrapa.br

Jussara palm (Euterpe edulis) is a native plant from the Atlantic rainy forest, with large economic
interest, being widely used for the palm extraction. Its fruits are similar to those of açaí palm (Euterpe
oleracea Mart.) from Amazon region. Both fruits have high level of anthocyanins and therefore high
antioxidant capacity. The valuation of jussara pulp has a great ecological importance because it can
help to preserve the remaining species of the Atlantic forest. This study aimed to obtain a concentrate
rich in anthocyanins from the jussara pulp by coupling microfiltration and nanofiltration processes. The
frozen pulp was supplied by Cyano Food Industry Ltd., located at Rio de Janeiro, Brazil. The pulp was
previously clarified by using ceramic microfiltration membranes up to a volumetric reduction factor
(VRF) of 3.0. The permeate fraction was then subjected to nanofiltration in a pilot system with total
permeation area of 0.144 m2 using a polymeric membrane NF90 (Dow / FILMTEC) at 20 bar and
35°C, achieving VRF of 4.5. The characterization of the jussara pulp showed high levels of
anthocyanins and phenolic compounds and high antioxidant capacity. The concentration of total
anthocyanins increased from 363 to 1110 mg/100gms, from the clarified juice to the juice concentrated
by nanofiltration. The same behavior was observed regarding antioxidant capacity, which increased
from 29 to 66 mmol TEAC/gms. It was possible to obtain a concentrate rich in anthocyanins by
coupling microfiltration and nanofiltration, resulting in a clear, translucent and bioactive compounds
rich product.
Keywords: jussara pulp, bioactive compounds, membrane processes.

375
Effects of Food Processing on Food Constituents

PROPERTIES OF CORN GRITS EXTRUDATES WITH ADDITION OF WHEAT BRAN

Antun Jozinović1, Drago Šubarić1, Đurđica Ačkar1, Jurislav Babić1, Kristina Valek Lendić2,
Midhat Jašić3
1
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20,
HR-31000 Osijek, Croatia (antun.jozinovic@ptfos.hr)
2
Institute of Public Health of the Osijek-Baranja County, Franje Krežme 1, 31000 Osijek, Croatia
3
Faculty of Pharmacy and Technology University of Tuzla, Univerzitetska 8, 75000 Tuzla, BiH

Extrusion, classified as a high temperature/short time process, is an important food processing

technique used worldwide for the production and modification or improvement of quality of various
products. The aim of this study was to determine the effect of wheat bran addition to corn grits (ratio
grits:bran = 80:20) on properties of extrudates. Wheat bran are readily available and low cost by-
product, and contain a large amount of dietary fibers. Prepared samples with 15% of moisture content
were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using
screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and
expansion ratio, texture, viscosity and fibre content were determined.
The obtained results showed that addition of wheat bran to corn grits resulted in decrease of expansion
ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates increased.
Extrusion process resulted in increase of water absorption index (WAI) and water solubility index
(WSI), but in decrease of peak, hot and cold viscosity. Addition of wheat bran to corn grits resulted in
increase of fibre content, and extrusion cooking didn’t significantly influence fibre content. The
obtained extrudates can be used as final products or as modified flours in bakery industry.
Keywords: corn grits, wheat bran, extrusion cooking
References
Lobato L.P., Anibal D., Lazaretti M.M., Grossmann M.V.E.(2011): Extruded puffed functional
ingredient with oat bran and soy flour. LWT - Food Science and Technology, 44, 933-939.
Pai D. A., Blake O.A., Hamaker B.R., Campanella O.H. (2009): Importance of extensional rheological
properties on fiber-enriched corn extrudates. Journal of Cereal Science, 50, 227–234.
Robin F., Dattinger S., Boire A., Forny L., Horvat M., Schuchmann H.P., Palzer P. (2012): Elastic
properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic
mechanical thermal analysis. Journal of Food Engineering, 109, 414–423.
Robin F., Dubois C., Pineau N., Schuchmann H.P., Palzer P. (2011): Expansion mechanism of
extruded foams supplemented with wheat bran. Journal of Food Engineering, 107, 80–89.

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Effects of Food Processing on Food Constituents

EFFECT OF EXTRACTION CONDITIONS ON THE COMPOSITIONAL

CHARACTERISTICS OF SOUR CHERRY KERNEL OIL

Cemile Yılmaz1, Vural Gökmen1,2

1
Department of Food Engineering,
2
Food Research Center,Hacettepe University, 06800 Beytepe, Ankara, Turkey
cemileyilmaz@hacettepe.edu.tr

Sour cherry seeds arise as a waste material during processing of the fruits into processed products such
as sour cherry juice. It contains 17.0% of oil and it can be used as a source of oil. Due to having
various chemical properties, bioactive compounds in sour cherry kernel can pass into the oil at
different percentages depending on extraction methods. This study aimed to investigate the effect of
various extraction conditions on oil composition. Therefore, sour cherry kernel oil was obtained with
both supercritical carbon dioxide (SC-CO2) and hexane extraction. Parameters of SC-CO2 extraction
was 300 bar, 60 oC and total flow rate of 25 g/min. In addition, the effect of ethanol used as a co-
solvent in both extraction techniques on the composition of oil was determined.It was found that sour
cherry kernel oil composed of mainly polyunsaturated fatty acids in the form of linoleic (41.5%) and
linolenic acids (4.6%), and monounsaturated fatty acid in the form of oleic acid (46.3%).Effect of
extraction technique had no significant effect on fatty acid composition of kernel oil. The oil extracted
by hexane contained significantly higher levels of tocopherols and β-carotene than the oil extracted by
SC-CO2. Using ethanol with both hexane and SC-CO2 increased total phenolics, antioxidant activity
and β-carotene content of oil.
Keywords: Sour cherry kernel oil, supercritical carbon dioxide, bioactive compounds

377
Effects of Food Processing on Food Constituents

EFFECT HIGH-PRESSURE PROCESSING AND FREEZE-DRYING ON ONION

BIOACTIVE COMPOUNDS

Begoña De Ancos;Diana González-Peña; Clara Colina-Coca;

Concepción Sánchez-Moreno

Department of Food Characterization, Quality and Safety; Institute of Food Science, Technology and
Nutrition (ICTAN-CSIC), Spanish National Research Council (CSIC), José Antonio Novais 10,
Ciudad Universitaria, ES-28040 Madrid, Spain.
E-mail: ancos@ictan.csic.es

Functional properties in many traditional foods are being discovered, such as the onion, with a very
rich bioactive composition. To study the effect of processing technologies, as high-pressure processing
(HPP) and freeze-drying (FD), on the bioactive compounds of onion is essential to determine possible
modification of its ingredient functionality. HPP could produce the breakdown of cell wall and
membranes that may favor the extraction of certain nutrients and their bio accessibility. The
combination of HPP and FD was found to enhance this effect. Onions are one of the main dietary
sources of bioactive compounds like flavonols (quercetin glycosides) and organosulfur compounds,
such as S-alk(en)yl-L-cysteine sulfoxides (ACSOs), which are the responsible of antioxidant,
antiinflammatory and antibacterial onion properties. Also onions have significant amounts of
vitamin C.
The aim of this work was to study the effect of high-pressure processing (HPP) combined with freeze-
drying (FD) on onion bioactive compounds in terms of flavonol, S-alk(en)yl-L-cysteine sulfoxides, and
vitamin C contents.
Total S-alk(en)yl-L-cysteine sulfoxide (ACSOs)content in fresh onion was 2.43 ± 0.26 mg/g fresh
weight (fw). Separately applied, HPP (200 MPa/5 min/25 ºC, 400 MPa/5 min/25 ºC, 600 MPa/5
min/25 ºC) and FD did not affect significantly (P<0.05) the level of total ACSO in fresh onion. The
combination of HPP (400 and 600 MPa) and FD produced a significant decrease in total ACSOs
content suggesting that the reaction between ACSOs and the enzyme alliinase has been favored by
both processes due to the enhancement of cellular disruption.
Total vitamin C contentin fresh onion was 3.92 ± 0.63 mg/100 g fw. Freeze-drying produced a
significant increase of 32% the content of vitamin C. HPP had no significant effect in total vitamin C
of fresh onion. The combination of HPP (400 and 600 MPa) and FD significantly increased (P<0.05)
the total vitamin C content compared with the corresponding HPP samples.
The two major flavonols present in fresh onion were quercetin 3,4'-diglucoside (Q3,4G) and quercetin
4'-glucoside (Q4G). The rest of flavonols, that represent a 9% of the total, were quercetin 3,7,4'-
triglucoside (Q3,7,4G), quercetin 7,4'-diglucoside (Q7,4G), quercetin 3-glucoside (Q3G), isorhamnetin
3,4'-diglucoside (I3,4G) and isorhamnetin 4'-glucoside (I4G). Freeze-drying produced a significantly
(P<0.05) decreased in the major flavonols of fresh onion.HPP of fresh onion caused a significant
reduction (P<0.05) of the major flavonols. The combination of HPP and FD showed an increase in
Q3,4G at 200 MPa (29.7%) and 600 MPa (33.8%) compared with the untreated samples (0 MPa). Also
Q4G content increased at 400 MPa (69.6%) and 600 MPa (63.2%).
The increase in flavonol and vitamin C content found in the HPP+FD onion could be due to the
disruption of the onion cell wall and membranes caused by HPP that have been enhancement by the
combination with FD. These results facilitate the development of a functional onion ingredient.
Keywords: Onion; High-pressure processing; Freeze-drying, Flavonols; Sulfoxides; Vitamin C

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Effects of Food Processing on Food Constituents

EFFECT OF HIGH PRESSURE HOMOGENIZATION ON THE INTERFACIAL

PROPERTIES OF MILK PROTEINS

Semanur Yıldız1, Berrak Delikanlı2, Ozan Gürbüz2

1
İzmir Institute of Technology, Faculty of Engineering, Department of Food Engineering, 35430 Urla,
İzmir, Turkey.
2
Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059, Nilüfer, Bursa,
Turkey.

Milk is a complex food composed of many components such as a variety of vitamins, minerals, lactose,
lipids, and proteins. Milk proteins constitute 3.0-3.5% (w:w) of bovine milk. The protein fraction can
be classified into two groups: caseins and whey proteins according to their solubility at pH 4.6 (20°C).
Milk proteins have a special interest since they act as the primary source for infant mammals due to the
nutritional value and serve as an important ingredient in the food industry. Besides nutritional
properties, the significance of these compounds comes from technological functions such as water and
flavour binding, dough formation, gelation, and interfacial properties like emulsification and foaming.
Interfacial properties allow them to adsorb to the interphase between oil-water and water-air. The oil
droplets, to be emulsified and stabilized into small droplets in oil-in-water systems, lowers the
interfacial tension and stabilizes the film formation. Foam formation occurs analogously.
Since milk is an oil/water emulsion due to the dispersion of the fat globules in the raw milk phase,
homogenization is an essential step applied in dairy industry with the purpose of increasing the
stability of food emulsions. It mechanically reduces the size of globules toless than 1 μm under
pressure, and there by increasing the surface area to which such amphiphilic molecules as proteins can
beadsorbed. As soon as the small oil particles with large surface area are obtained by the homogenizer,
milk proteins are rapidly adsorbed to the newly created oil surface, and create an interfacial protective
layer between oil and water. Generally, the pressure applied for a typical homogenization in industry is
around 20 MPa. An ultra-high pressure homogenization (UHPH) with the pressure exceeding 100 MPa
claims to provide higher stability and better emulsion particles. However, UHPH has been reported to
modify protein structure and/or characteristics depending on the static and dynamic pressure
conditions. In addition to the mechanical effect of ultra-high pressure homogenization on globule size,
the heat during homogenization influences the molecular structure of milk proteins as well. Any
change in the structure of protein will affect the function of the protein, and thus the stability and
structure of the emulsion. Lee et al. (2009) investigated the effect of ultra-high pressure
homogenization on the interfacial protein layer in whey protein-stabilized emulsion, and concluded that
higher pressure enables amore stable emulsion than low pressure since the retention time for desorption
of whey protein from high pressured emulsion was found to beless than that of low pressured
emulsion. Bouaouina et al. (2006) claimed that the higher the pressure the higher the foam stability by
giving the collapsed time for the foam of the non-treated and treated solutions as 180±5 and 300±6 s,
respectively. Therefore, the objective of this work is to evaluate how UHPH affects the interfacial
properties including emulsification and foaming properties of milk proteins.
Keywords: milk proteins, interfacial property, homogenization
Bouaouina H., Desrumaux, A., Loisela, C., Legrand, J. 2006. Functional properties of whey proteins as
affected by dynamic high-pressure treatment. International Dairy Journal 16: 275–284.
Lee, S.H., Lefèvre, T., Subirade, M. Paquin, P. 2009. Effects of ultra-high pressure homogenization on
the properties and structure of interfacial protein layer in whey protein-stabilized emulsion. Food
Chemistry 113: 191–195.

379
Effects of Food Processing on Food Constituents

EFFECT OF THE ADDITION OF ROSEMARY EXTRACTS ON STABILITY OF THIAMINE

HYDROCHLORIDE IN THE PRESENCE OF SELECTED OILS

Szymandera-Buszka K., Waszkowiak K.

Faculty of Food Science and Nutrition, PoznanUniversity of Life Sciences, Poland

The aim of the work was to determine the effect of addition of oils and rosemaryextracton quantitative
changes of thiamine. The source of thiamine was hydrochloride thiamine applied to cellulose. Among
the selected oils were: colza, sunflower and linseed, added in an amount of 30%.The rosemary extract
(ethanol extraction) was introduced in the amount of 20mg/100g of the fat. The thiamine content was
determined with a thiochromium method. Samples were incubated at 34°C in darkness for 6-12days.
The incubation period was limited by peroxide content (lipid samples were incubated until the level of
50 meq O2/kg was recorded). Oxidative changes of lipid were analysed periodically (each 1-2 days)
based on measurement of peroxide value (PV) by iodometric method, anisidine value (AV) and
TBARS content by distillation method with thiobarbituric acid.
The results of the investigations showed a high correlation between time of storage and values of
oxidation of oils and contents of thiamine. High correlation was observed between type of oils and
values of oxidation, as well as the content of thiamine. The highest values for the applied measurement
of oxidation were observed in the sample with linseed oil without antioxidants. In these samples the
lowest retention of thiamine and the highest values for the applied measurement of oxidation was
observed. The calculated time of half-life of thiamine with oxidized linseed oil was the shortest and
reached 40 days. This half-life was lower by 59% than that of samples with colza oil and rosemary
extract. The results unequivocally showed inhibitive influence of antioxidants on lipids autooxidation
in the examined models of oils.
The addition of rosemary extract both slowed down, to a significant extent, lipid oxidation and lowered
the loss of thiamine.
This research has been supported by the Ministry of Scientific Research and Information Technology
in Poland under the project no. N312 241638.
Key words: thiamine, fat oxidation, antioxidants, rosemary extract, sunflower oil, linseed oil, colza oil

380
Effects of Food Processing on Food Constituents

QUALITY EVALUATION OF GREEN ASPARAGUS (A. Officinalis) PREPARED BY SOUS-

VIDE METHOD

Weon Seon Yang, Weon-Sun Shin*

Food Chemistry Lab., Department of Food and Nutrition, College of Human Ecology, Hanyang
University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea

Sous-vide is well-known scientific and innovative cooking method in modern cuisine. Sous-vide has been
applied to various types of foods such as meat, poultry and vegetables because of beneficial effects such
as proper textural, nutritional benefits and flavor-retention. In this study, green asparagus, which is plenty
of antioxidants and unique odor derived from sulfur-containing compounds in its stem, was selected as a
model vegetable for sous-vide optimization. Briefly, green asparagus was vacuum-packed in the absence
and presence of unsalted butter, whipping cream or milk, and heated under different conditions. As results,
the temperature and time for sous-vide was 65ºC and 35min, respectively. Whipping cream-treated
asparagus was best in overall sensory quality: texture, mouthfeel, and aftertaste. Most of all, this treatment
results in the lowest odor-sulfur containing impact among the others. The statistical co-relations between
textural and sensory properties was conducted.
Key words: green asparagus, sous-vide, cookchill, texture profile, sensory quality
References
Mia Schellekens, Trends in Food Science & Technology, 1996, 7(8), 256-262.
Wang, B. S., Chang, L. W., Yen, W. J., Duh, P. D., Food Chemistry, 2007, 102(1), 351–360.
D. Ulrich, E. Hoberg, T. Bittner, W. Engwald, K. Meilchen, European Food Research and Technology,
2001, 213(3), 200-204

381
Effects of Food Processing on Food Constituents

QUANTIFYING CHANGES OF SELECTED TASTE COMPOUNDS IN POTATO DURING

THERMAL PROCESSING USING In situ QUANTITATIVE NUCLEAR MAGNETIC
RESONANCE SPECTROSCOPY (isqNMR)

Heikki Aisala (1), Marika Kalpio (1), Mari Sandell (1), Jari Sinkkonen (2), Anu Hopia (1) and
Hervé This (3)

(1) Department of Biochemistry and Food Chemistry, University of Turku, Finland

(2) Department of Chemistry, University of Turku, Finland
(3) INRA/AgroParisTech, UMR 1145, Paris, France

Tubers of Solanum tuberosum L. (potato) are the most important non-grain food crop in the world as
measured by annual production, and have a history of use in Europe spanning more than 4 centuries.
Despite this, the mechanisms for potential taste compound formation in potatoes during thermal
processing is still hardly known. More is known about the genotype, cultivation practice or storage
dependent changes on potato taste compounds, but research on effects of thermal treatment is limited.
Analysing the important taste compounds has been challenging due to the fact that the most prevalent
analytical techniques rely on complex extraction protocols, making the sample prone to extraction
artefacts. In this research, a novel application of in situ quantitative nuclear magnetic resonance
spectroscopy (isq NMR) was developed and optimised for potato samples. The technique requires
minimal sample preparation and thus gives a representative overview of the potato.
Raw potato samples and those processed for different time points were measured with isq NMR and their
organic acid, sugar and amino acid contents were measured. The compounds were identified using
samples spiked with a series of standard compound solutions. The propagation of error in the
measurement and the statistical significance of the apparent changes in concentrations were calculated.
The results demonstrate a useful technique for simultaneously analysing several taste compounds.
Key words: Solanum tuberosum L., potato, isq NMR, amino acids, organic acids, saccharides

382
Effects of Food Processing on Food Constituents

HYDROXYMETHYLFURFURAL AND FURFURAL IN DIFFERENT TYPES OF BEER

M. Prucha1, K. Dias2, A. Ferreira2, O. Viegas2, O. Pinho2, I.M.P.L.V.O. Ferreira1

1
REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas,
Faculdade de Farmácia, Universidade do Porto Rua Jorge de Viterbo Ferreira, 4050-313 Porto,
Portugal (isabel.ferreira@ff.up.pt)
2
Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Rua Dr. Roberto Frias,
4200-465 Porto, Portugal

Furan derivatives are actually receiving increased attention. On one hand, these compounds contribute
to the flavor of foods and beverages, but on the other hand, they are associated to potential harmful
effects on human health. During brewing, Maillard reaction and caramelization occur as roasting
proceeds at high temperatures up to 250 ºC leading to the formation of hydroxymethylfurfural (HMF)
and furfural [1]. However, some preliminary experiments indicate that HMF levels in beers are
relatively low (<5 mg/L) even though significantly higher levels (>1000 mg/kg) may form in dark
roasted malts [2].
Around the world different types of beer are produced. There is no universally agreed list of beer styles
as different countries and organisations have different sets of criteria. In general they are categorized
into one of three different categories: lagers, ales, and the rest fall into specialty beers. Specialty beers
are either ales, lagers, or a hybrid of the two that will contain other ingredients that cause it to not fit
into a true ale or lager style. Due to different malt composition, addition of adjuncts, rich in sugars and
brewing conditions a wide variety of beer styles are produced. Considering that it is expected variation
of the content of HMF and furfural. Thus, the goal of this work was to screen the content of HMF and
furfural in different types of beer commercially available in Portuguese market.
Reversed-phase HPLC with Diode Array detection was used to determine the contents of HMF and
furfural in 50 samples of beers randomly purchased from market including pilsner, stout, weiss,
dunkel, among others. Some samples were alcohol free beers. Prior furan determination, beer samples
were filtered through 0, 45 µm syringe filters and degassed by sonication. The quantification was
performed by external standard calibration method. HMF was detected in the 50 beers analyzed,
however, low variation was observed, because content ranged between 2.07 and 7.79 mg/L and the
average value was 5.34±1.73 mg/L. Furfural was not detected or detected in very low concentrations.
Authors acknowledge financial support from Projects IJUP from University of Porto.
[1] Woffenden H.M., Ames J.M. & Chandra S. (2001), Relationships between antioxidant activity,
color, and flavor compounds of crystal malt extract,. Journal of Agricultural and Food Chemistry, 49,
5524-5530.
[2] Taherzadeh M.J., Gustafsson L., Niklasson C. & Liden G. (2000), Physiological effects of 5-
hydroxymethylfurfural on Saccharomyces cerevisiae. Applied Microbiology and Biotechnology, 53,
701-708.

383
Effects of Food Processing on Food Constituents

EFFECT OF FLAXSEED PREPARATIONS ON QUALITY OF PORK MEAT LOAF

Katarzyna Waszkowiak, Magdalena Rudzińska, Krystyna Szymandera-Buszka,

Marzanna Hęś

Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poland e-mail:
kwaszkow@up.poznan.pl

Flax seeds (Linum usitatisimum L) are a valuable source of many bioactive compounds e.g. lignans,
proteins and dietary fibre and they are used as a component of functional food. However, some study
reported that the application of ground flax seeds is limited by deterioration of sensory quality. The
problem could be solved by using flaxseed extracts that have more neutral smell and taste. On the other
hand, the extraction process may change their activity by removing some compounds and changing
concentration of the others. Therefore, the aim was to compare the effect of flaxseed preparations
(extracts and meal) on the quality of meat loaf from minced pork during storage. Sensory quality, lipid
and cholesterol oxidation, as well as thiamine retention, were taken into consideration.
Three flaxseed preparations, i.e. 60% aqueous ethanol extract, aqueous extract and defatted meal,
obtained from golden flax seeds (Oliwin var.) were applied in the study. Prepared meat batter was
divided into five portions: one was left as a control sample (i.e. without addition), while the others
were blended with ethanol extract (0.05%) or aqueous extracts (1.5%) or defatted meal (3%), as well as
rosemary extracts (0.03%;Naturex, France), for comparison reasons. Meat loaves were roasted for 20
minutes at 230oC and freezerstored (-18oC). Their sensory quality was assessed by flavour profile
method. During 5-month storage, lipid oxidation (i.e. peroxide value by iodometric method and
TBARS content by distillation method), as well as thiamine retention (thiochromium method) were
monitored. Moreover, products of cholesterol oxidation were identified and quantified. The research
was supported by the Ministry of Science and Higher Education, Poland (project no.
N_N312_242438).
The results showed that the addition of both flax extracts and defatted meal improved lipid and
cholesterol stability during storage of products. After 5-month storage of meat loaves with each of the
flax preparations, the rates of lipid oxidation (peroxide value), as well as total contents of oxidized
sterol derivatives were lower than in one without additions. However, in both cases the flax
preparations were not as efficient as rosemary extract. It was also found that all flax preparations
significantly decreased thiamine losses in the stored meat loaves. The results of sensory evaluation
indicated that flax extracts increased desirability of meat loaf comparing with defatted flax meal.
Key words: flaxseed extract, defatted flax meal, storage, lipid oxidation, thiamine retention

384
Effects of Food Processing on Food Constituents

POLYPHENOLS, GLUCOSINOLATE CONTENTS AND ANTIOXIDANT ACTIVITY IN

JUICES AND POMACES OBTAINED FROM BROCCOLI CULTIVAR

Róża Biegańska-Marecik, Elżbieta Radziejewska-Kubzdela, Michał Słodziński, Marcin Kidoń

Institute of Technology of Plant Origin Food, The Poznan University of Life Science, Poland
rozmarec@up.poznan.pl

Glucosinolates and polyphenolic compounds found in brassica vegetables are groups of biologically
active compounds responsible for the health benefits effect of this raw material. Semi-product obtained
from broccoli, i.e. juice and pomace, provide considerable potential for the development of novel
liquid products applicable in the prevention of civilisation-related diseases.
In this study contents of polyphenolic compounds and glucosinolates were determined along with
antioxidant activity in five broccoli cultivars: Bay Meadows, Beaumont, Monaco, Steel and Tiburon,
as well as juices and pomaces produced from these cultivars. The technological process to produce
broccoli juices and pomaces included: washing of the raw material, shredding, steaming, comminution
and pressing or pulping. Content of polyphenolic compounds was determined by liquid
chromatography, determination of glucosinolate content was performed based on the method
recommended by the Official Journal of the European Communities, while antioxidant activity was
determined using the ABTS reagent.
Content of total phenolic compounds in the tested broccoli cultivars ranged from 18.3 to 76.2 mg/100 g
raw material (on average 35.4 mg/100 g). Mean contents of tested compounds in juices and pomaces
produced from the broccoli cultivars given in mg/100 ml (juice) or mg/100g (pomace) were
significantly higher in comparison to that in the raw material. Recorded values were by approx. 22%
higher for juice and by approx. 17% higher for pomace, with efficiency of juice production from
broccoli at 60% and for pomace at 59%.
Juices and pomaces produced from broccoli cultivars had different profiles of polyphenolic compounds
in comparison to the raw material. Hydroxycynammic acids and their derivatives in the raw material
constituted approx. 67% polyphenolic compounds for individual cultivars, while in the produced juices
and pomaces it was approx. 56%. Content of hydroxybenzoic acids and their derivatives in broccoli
accounted for approx. 27% polyphenolic compounds, while significantly higher contents were
recorded in juices and pomaces (approx. 40%). Flavanols constituted approx. 5% phenolic compounds
in the raw material, in comparison it was 3% in juices and pomaces.
Content of glucosinolates in analysed broccoli cultivars was on average 87.5 mg/100 g raw material
(ranging from 80.3 to 102.4 mg/100 g). Juices and pomaces had significantly higher contents of
glucosinolates, per 100 ml or 100 g, in comparison to the raw material, on average by 27% for both
intermediate products.
Antioxidant activity of fresh broccoli in individual cultivars ranged from 2.4 to 6.13 μmol Trolox/1g.
Values of this index in semi-products obtained from 5 cultivars amounted to 5.4 - 9.5 μmol Trolox/1ml
for juice, while for pomace it was from 4.11 to 7.2 μmol Trolox/1 g. Mean value of this index for all
cultivars increased by 58% for juice and 29% for pomace.
Keywords: broccoli, glucosinolates, polyphenols
The study was realized within the Framework of Project “Bioactive Food” POIG 01.01.02-00-061/09

385
Effects of Food Processing on Food Constituents

CONTENTS OF BIOLOGICAL ACTIVE COMPOUNDS IN JUICE AND POMACE

PRODUCED FROM WHITE CABBAGE

Elżbieta Radziejewska-Kubzdela, Róża Biegańska-Marecik, Michał Słodziński, Marcin Kidoń

Instituteof Technologyof Plant Origin Food, The Poznan University of Life Science, Poland,
elarad@up.poznan.pl

White cabbage contains several metabolites such as glucosinolates and phenolic compounds with
documented health benefits. This raw material is consumed most frequently either fresh or as
sauerkraut. The range of liquid products obtained from white cabbage may be extended by the
application of such intermediate products as juice or pomace. In this study the contents of
glucosinolates and phenolics were determined along with the antioxidant activity of juices and
pomaces produced from different white cabbage cultivars.
Raw material for analyses comprised white cabbage cv. Bently, Krautkaiser, Kalina and Lennox. The
technological process of juice and pomace production consisted in washing of the raw material,
removal of stumps, shredding, steaming and pressing or pulping. Content of phenolic compounds was
determined according to Folin-Ciocalteau and with the use of HPLC, antioxidant capacity was
determined using the ABTS reagent, while glucosinolate content was determined based on the method
recommended by the Official Journal of European Communities (1991).
Glucosinolate contents in the analysed white cabbage cultivars ranged 39.08 - 55.91 mg in 100 g f.w.
raw material. The processes of cabbage pressing and pulping were run at 70% capacity. In juices
produced from the tested cultivars the content of glucosinolates amounted to 60% - 80% their total
content in the raw material. In pomaces the content of analysed compounds was significantly (p≤0.05)
higher than in juices, ranging 35.30 mg/100g - 59.87 mg/100g. The highest glucosinolate content was
recorded in juices and pomaces produced from cv. Bently (44.20 mg/100ml and 59.87 mg/100g,
respectively).
Contents of phenolic compounds in the tested raw material ranged 8.11 - 12.25 mg /100 g f.w. raw
material (determined by HPLC) and from 23.11 to 43.23/100 g f.w. raw material (determined
according to Folin-Ciocalteau). In juices or pomaces produced from cv. Bently, Kalina and Lennox the
share of the analysed compounds in 100 ml (g) was significantly (p≤0.05) higher than in 100 g raw
material. For juices it fell within the range 11.81 - 16.28 mg/100ml (HPLC) or from 39.10 to 45.65
mg/100ml (Folin-Ciocalteau), while for pomaces it ranged from 12.48 to 17.43 mg/100g (HPLC) or
from 33.59 to 49.57 mg/100g (Folin-Ciocalteau). For cv. Bently and Kalina the content of phenolic
compounds in pomaces was significantly (p≤0.05) higher than in juices.
Antioxidant capacity of phenolic extracts from the tested white cabbage cultivars was from 1.36 to
2.26 μmol Trolox/g. In extracts from juices and pomaces antioxidant capacity was significantly
(p≤0.05) higher (at 1.83 – 2.82 μmol Trolox/g and 1.54 – 3.12 μmol Trolox/g). The highest antioxidant
capacity was found for extracts produced from cv. Bently. A statistically significant correlation was
found between antioxidant capacity and phenolic content determined both according to Folin-
Ciocalteau and by HPLC, at R2=0.87 and R2=81, respectively.
Keywords: cabbage, glucosinolates, polyphenols
The study was realized within the framework of project “Bioactive food” POIG 01.01.02-00-061/09.

386
Effects of Food Processing on Food Constituents

BIOACTIVE PEPTIDES GENERATED BY In vitro DIGESTION OF DRY-CURED HAM:

EFFECT OF MATURATION TIME AND SALT CONTENT

Sara Paolellaa, Claudia Falavignaa, Iulia Panteaa, Arnaldo Dossenaa, Roberta Virgilib,
Gianni Galavernaa
a
Dept. of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma (Italy)
b
Stazione Sperimentale per l’Industria delle Conserve Alimentari, V.le Tanara 31/a, 43100 Parma
(Italy)

Cured meat products are an important part of total processed meat products, among which the most
important is the dry-cured ham. Although highly appreciated by consumers, their generally high salt
content affects their nutritional value, as in modern society the excessive consumption of salty foods is
related to the onset of cardiovascular disease and hypertension. Reduction of salt content of cured meat
products is a potentially interesting goal, but it is difficult to achieve as the reduction of the salt content
affects the microbial growth, the proteolysis, the texture of the product, the development of the aroma
and flavor, color. While the excessive consumption of meat products is indicated as a risk factor for
certain diseases, it is equally true that proteolysis is able not only to positively influence the
digestibility of the products, but also to generate a pool of peptides that might be characterized by
interesting biological activities (antioxidant, antihypertensive), which may potentially counteract these
negative effects. The bioactive peptides can be naturally present in the product or may be released
during the gastro-intestinal digestion step.
The aim of this work is to study the peptide profile obtained after simulated gastrointestinal digestion
of dry-cured hams with different salt content and different ageing time and the evaluation of their
bioactivity (antioxidant and antihypertensive activity). In vitro simulated digestion has been performed
according to the method of Versantvoort and the obtained hydrolysates analyzed by UPLC-ESI-MS.
The results were subjected to principal component analysis and discriminant analysis. The digested
samples can be grouped according to the ageing time (18-24 months) while it is not possible to group
them again based on the content of salt (low, medium, high). Ageing time and salt content significantly
affect the antioxidant activity (test ANOVA). The peptide profile generated by in vitro digestion of
dry-cured hams is significantly influenced by proteolytic processing during ripening, the amount of salt
used and the accessibility of proteins and peptides by digestive enzymes.
Keywords: dry-cured ham, simulated gastro-intestinal digestion, antioxidant activity
References
E. Escudero, M.-C. Aristoy, H. Nishimura, K. Arihara, F. Toldrá, Antihypertensive effect and
antioxidant activity of peptide fractions extracted from Spanish dry-cured ham. Meat Science 91
(2012) 306–311.
C.H.M. Versantvoort, A. G. Oomen, E. Van de Kamp, C.J.M. Rompelberg, A.J.A.M. Sips:
Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food.
Food and Chemical Toxicology,2005, 43.
G.P. Anusha Samaranayaka, C.Y. Eunice, Li-Chan, Food-derived peptidic antioxidants: A review of
their production, assessment, and potential applications, Journal of functional foods 3, 2011, 229–254.

387
Effects of Food Processing on Food Constituents

DEVELOPMENT OF PROTEIN-BOUND AND FREE D-AMINO ACIDS DURING

FERMENTATION AND DRYING PROCESSES OF COCOA BEANS COMING FROM
DIFFERENT GEOGRAPHICAL REGIONS

Angela Marseglia, Augusta Caligiani, Gerardo Palla

Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma (Italy)
angela.marseglia@nemo.unipr.it

The presence of D-amino acids in foods can be related to bacterial activity and to the presence of
racemases characteristic of fermented / microbial-contaminated foods. Fresh cocoa beans undergo
fermentation and the aim of the study was to understand how D-amino acids develop during the natural
fermentation, analyzing fermented and dried beans of 23 different geographical regions. Free and
bound D-amino acids were analyzed as N-trifluoroacetyl-O-isopropyl esters by GC-MS with Chirasil-
L-Val capillary column, after extraction, purification with ion exchange resins and derivatization. As
regards the results, it was found that the percentage of free D-amino acids strongly depends on the
cocoa origin, suggesting a significant effect of microbial racemases specific of the indigenous micro
flora. For example, free D-Ala percentage ranged from a minimum of 1.273 ± 0.055 for Guatemala
beans to a maximum of 21.003 ± 0.003 for Congo beans. As regards protein bound D-amino acids, an
unexpected significant level was observed in some fermented beans, in a strict contrast with all
previous results that indicated a relevant racemization of protein amino acids only on roasted products.
In order to understand the reason of the presence of bound D-amino acids in fermented beans, analysis
on fresh cocoa beans at different maturation stages, unfermented cocoa beans, underfermented cocoa
beans and on cocoa beans fermented with starter cultures were performed. The data obtained suggest
that D-amino acids, both free and bound, derive largely from the natural fermentation process, in fact
their level is low in the fresh unfermented beans, while it seems to increase with the fermentation
degree. Moreover the amount of D-amino acids developed under controlled beans fermentation is
lower than those coming from spontaneous fermentation. Several factors affect the beans fermentation
as different methods were adopted in the different countries. Commercial beans samples usually lack
information on fermentation and drying practices as well as on planting material used and a secure
method for the quality control would be greatly desirable. Current studies are in progress to understand
how drying treatments influence the development of D-amino acids.This research on D-amino acids
can be useful to enforce the fermented beans quality control.
Keywords: D-amino acids, fermentation, quality control.
References
I. Gandolfi, G. Palla, R. Marchelli, A. Dossena, S. Puelli and C. Salvadori. J. Food Sci.1994, 59 (1), 152-4.
A. Caligiani, M. Cirlini, G. Palla, R. Ravaglia and M. Arlorio. Chirality. 2007,19 (4), 329-334.

388
Effects of Food Processing on Food Constituents

VOLATILE PROFILE EVALUATION DURING MADEIRA WINES VINIFICATION WITH

TRADITIONAL VARIETIES

Andreia Miranda1,2*, Vanda Pereira 1, Francisco Albuquerque 2, José C. Marques 1

1
Centre of Exact Sciences and Engineering, University of Madeira, 9000-390 Funchal, Portugal
2
Madeira Wine Company, S.A., Rua dos Ferreiros, 191, 9000-082 Funchal, Portugal
* andreia.miranda04@gmail.com

Madeira wine is a fortified wine (17-22%) produced at Madeira Island, Portugal. The traditional
winemaking process is the result of singular vinification steps, which characterize the typical bouquet
of Madeira wine. Volatile compounds play an important role on the character, aroma complexity and
quality of this wine. Up to date, more than 800 volatile compounds have been found in wines at
different concentrations, some present in trace amounts others more abundant, but only few contribute
to wine typical characteristics [1].The concentration and profile of volatiles in wines can be influenced
by several factors, such as the environment (climate and soil), ripeness and grape variety, fermentative
step (temperature, pH, juice nutrients, type of yeast and bacteria), post-fermentation treatments (such as
clarification), and at last ageing conditions [2]. Generally, wine volatiles can be divided into primary
aromas (essentially derived from grapes), secondary aromas (especially generated from fermentation)
and tertiary aromas (formed during wine ageing in tanks, casks or bottle and storage) [3]. The volatile
fraction of wine is composed mostly by alcohols, esters, acids, aldehydes, monoterpenes and other
minor compounds [2].
The current work presents data that show the free volatiles evolution during the vinification process of
Madeira wines, with different sweetness degree, produced from traditional white grape varieties. To do
so, the following stages were assessed: M0 (grape juice), MIF (begin of must fermentation), MAF
(must before fortification), VAT (wine after fortification) and VT (wine after treatments). SPME
followed by GC-MS analysis was used to evaluate the volatile profile of these wines. As expected the
fermentation process promotes significant changes in the volatile profile of all samples, as well as wine
treatments.
Keywords: Volatile compounds, Fortified wine, Vinification process.
Acknowledgements:
The current study was support by FEDER, Intervir+ program under the project IMPACT II.
References:
1. Ribéreau-Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. Varietal Aroma. Handbook of
Enology. 2006, 2, 205-230.
2. Alves, R.F. , Nascimento, A.M.D. , Nogueira, J.M.F. Characterization of the aroma profile of
Madeira wine by sorptive extraction techniques. Analytica Chimica Acta. 2005, 546, 11–21.
3. Clarke, R. J., & Bakker, J. Volatile Components. Wine Flavour Chemistry. 2007, 4. Oxford:
Blackwell Publishing Ltd.

389
Effects of Food Processing on Food Constituents

EVALUATION OF COLOUR DEVELOPMENT IN MADEIRA WINE AGEING:

ESTUFAGEM VS. CANTEIRO

Maria João Carvalho 1, Andreia Miranda 1,2*, Vanda Pereira 1, Francisco Albuquerque 2,
José C. Marques 1
1
Centre of Exact Sciences and Engineering, University of Madeira, 9000-390 Funchal, Portugal.
2
Madeira Wine Company, S.A., Rua dos Ferreiros, 191, 9000-082 Funchal, Portugal.
*andreia.miranda04@gmail.com

Madeira wine is a deeply coloured fortified wine, with significant economic value. This wine, as any
other food, needs to be appellative to the consumers. One way, if not the most important at first sight,
is the colour. Therefore, urges the need to study the evaluation of colour development in Madeira
wines while ageing by different methods: estufagem (accelerated ageing – heating usually at 45 ºC for
3 months) and canteiro (traditional process of Madeira wine ageing: wine ageing at wine cellars lofts).
There are two methodologies commonly used to measure wine colour, the standard parameters defined
by Glories and the CIELab chromatic system. In wineries, colour of grape must and wine has been
traditionally assessed by chromatic parameters generated by Glories, in which several indexes (% Ye,
% Re, % Bl, CI and To) are calculated based on absorbance measures at 420, 520 and 620 nm.
However, in the last years CIELab colour space methodology has been increasingly used in research
and wineries, and is recommended by the International Organization of Vine and Wine [1]. CIELab is
a colour scale system based on the Opponent-Colours Theory [2], which assumes that the receptors in
the human eye perceive colour as the following pairs of opposite – light-dark; red-green and yellow-
blue. The L* value indicates the level of light or dark (100 to 0), the a* the value of redness (positive)
or greenness (negative), and the b* indicates the value of yellowness (positive) or blueness (negative).
These parameters (L*, a*, b*) are usually determined measuring the transmittance from 380 to 770 nm
at 5 nm intervals, considering the illuminant D65 (daylight source) and 10° standard observer (human
perception). It is considered that CIELab parameters allow a more precise definition of the chromatic
proprieties of a wine, detecting more subtle differences between samples. It’s a more accurate method
to evaluate wine colour, especially at hue junctions when visual colour is quite subjective.
In this sense, the current study monthly analyzed Madeira wine samples during the two ageing process:
estufagem and canteiro to evaluate the colour development during both periods. Colour was assessed
using chromatic parameters generated by Glories and CIELab systems, measured on a UV-Vis 2600
Shimadzu spectrophotometer. Both types of wines tend to similar chromatic characteristics, increasing
the positive b* value and decreasing a* positive values.
Keywords: Colour, Glories, CIELab, Madeira Wine.
Acknowledgements: The current study was support by FEDER, Intervir+ program under the project
IMPACT II.
References:
1. OIV, Resolution OENO 1/2006.
2. HunterLab. Color Theory. http://www.hunterlab.com/ColorEducation/ColorTheory (assessed on 13
February 2013).
3. Santesteban, I.G.; Miranda, C.; Royo, J.B. Colour evaluation on red wine grapes by CIELAB
parameters. Proceedings of XXVIII International Horticultural Congress on Science and Horticulture
for People (IHC2010), Lisbon, Portugal, August 22-27, 2010.

390
Effects of Food Processing on Food Constituents

DOES INFRARED TREATMENT INDUCE CHANGES IN SOME PROPERTIES OF

TEMPERED AND NON-TEMPERED BARLEY SAMPLES?

Mehtap Fevzioglu1, Arzu Basman2

1
Agricultural & Biological Engineering, Purdue University, West Lafayette, IN, USA
2
Hacettepe University, Food Engineering Department, Beytepe, Ankara, Turkey

Infrared (IR) treatment has gained a great amount of interest in food industry during the last few
decades due to its advantages over conventional heating techniques. It is an energy efficient procedure
where heat is directly penetrated into product causing fast heating rate and response time along with
uniform temperature distribution throughout the material. Thus, high quality products are obtained.
High intensity infrared heating has found applications in various areas of food industry such as drying,
baking, roasting, blanching, pasteurization and sterilization. Most of the studies on IR heating have
been concentrated on drying of fruits and vegetables. Inactivation of microorganisms and enzymes has
also been reported. However, there are limited number of studies about the effects of IR treatment on
cereals and cereal products. IR was successfully utilized in drying of barley and rice samples, resulting
in reduced energy consumption as compared to conventional drying.
Starch is the major energy source of human nutrition and is composed primarily of two main subunits,
amylose and amylopectin which are homopolymer of α-D-glucopyranosyl units. Granular structure of
starch exhibits amorphous and crystalline regions and amylopectin is regarded as the main component
responsible for crystallinity. X-ray diffraction studies indicate three different patterns in native
starches: A-, B- and C-types. Additionally, V-type diffraction pattern was also found to present in
inclusion complexes formed by complexation of amylose and lipids. Cereal starches generally possess
A-type diffraction patterns, but heat/moisture treatments have been shown to alter the X-ray diffraction
patterns of starches since degree of crystallinity is strongly affected by water content and temperature.
Granular structure and size were found to remain unchanged while changes in X-ray diffraction pattern
and intensities varied depending on the starch source (Hoover and Vasanthan, 1994; Hoover and
Manuel, 1996).
The objectives of this study were to investigate the effects of IR treatment on barley samples (barley
lines 637 and 644) in terms of birefringence, X-ray diffraction pattern and starch gelatinization degree.
Infrared was applied to non-tempered and tempered (20% and 26%) barley samples at 814, 1003, 1208,
1342 and 1505 W for 5 min. Despite the high temperatures reached at IR treatment, starch granules
retained their birefringence to a large extent even at high application powers. However, an increase in
gelatinization degree was observed with increasing IR power. The increase was more evident in barley
line 637. Starch gelatinization degree increased up to 24% in tempered (26%) sample of line 637 which
was treated at 1208 W. The samples retained the characteristic A-type diffraction pattern. X-ray
diffractograms indicated slight changes in the intensities of the peaks at 2θ=15°, 17°, 20° and 23°. IR
treatment at 1505 W caused a decrease in the intensities of the peaks at 2θ=15° and 23°, for both barley
lines. The intensity of the peak at 2θ=17° increased for barley line 637 at 1505 W power. Occurrence
of peak at 2θ=20° indicates a transition from an A-type to a V-type diffraction pattern.
References:
Hoover, R. and Manuel, H., 1996, Effect of heat-moisture treatment on the structure and
physicochemical properties of legume starches, Food Research International, 29, 8: 731-750.
Hoover, R. and Vasanthan, T., 1994, Effect of heat-moisture treatment on the structure and
physicochemical properties of cereal, legume, and tuber starches, Carbohydrate Research, 252: 33-53.

391
Effects of Food Processing on Food Constituents

INFLUENCE OF BIOTECHNOLOGICAL TREATMENT ON BIOACTIVE COMPONENTS

AND TEXTURAL PROPERTIES OF SNACKS

Malgorzata Gumienna1, Małgorzata Lasik1, Sylwia Mildner-Skudlarz2,

Zbigniew Czarnecki1, Jacek Nowak1

Poznań University of Life Sciences, Faculty of Food Sciences and Nutrition,

1
Department of Fermentation and Biosynthesis,
2
Department of Cereals Technology
Wojska Polskiego 31, 60-624 Poznan, Poland

The leguminous seeds might be the potential source of polyphenols - the biological active antioxidants.
Phenolic acids are compounds, which vary in their chemical structure and properties they are very
common in the world of plants. Recently phenolic acids become more and more popular as diet
components owing to their beneficial impact on human health.
In present study the influence of biotechnological treatment through the use of lactic fermentation
process (Lactobacillus plantatrum ATCC 8014 strains) on selected bioactive compounds and textural
properties of obtained products. Products - snacks obtained from leguminous seeds – broad bean
(variety Bachus) with cumin after lactic fermentation and batch.
The applied biotechnological processing comprised the grinding of seeds, moistening to the moisture
content of about 50% and then subjecting to the bacterial fermentation process at the temperature of
37oC for 18 hours. The snacks products were obtained from the broad bean post-fermentation meal,
wheat flour, inulin and gustatory additives.
The changes of antioxidant activity (ABTS·+radical method) polyphenols (Folin-Ciocalteu reagent)
calculated on the gallic acid proanthocyanidins, reducing substances, protein, soluble nitrogen content
and digestibility of protein in snacks have been determined.
Textural properties were measured in a TAXT2 Texture Analyzer (Stable Micro Systems, Godalming,
UK) using the triple-beam snap (three-point break) technique developed by Gaines.1 A crosshead
speed of 10 mm min−1 with a load cell of 50 kg was used in these studies. The force required to break
snacks individually was recorded and the average value was calculated.
It have been found, that the fermentation process caused growth of polyphenols content and
antioxidant activity of snacks with broad bean. Biotechnological treatment have had an advantageous
influence on protein in vitro digestibility. The addition of herbs, caused an increase of polyphenol
compounds on obtained products.
Addition of broad bean and inulin significantly reduced the hardness of samples. They become softer,
giving less resistance to the applied force during analysis. The hardness of products with an addition of
inuline and bean was about 2-fold smaller than that for control snacks. Addition to the products the
bean after fermentation reduced hardness in samples without inulin addition, while significantly
increased hardness in samples to which inulin was added.
Keywords: fermentation, broad bean, Lactobacillus plantarum, snacks
References:
Gaines CS, Instrumental measurement of hardness of cookies and crackers. Cereal Foods World 36:
989–996 (1991).

392
Effects of Food Processing on Food Constituents

THE CONTENT OF SOME SELECTED PRO-HEALTH INGREDIENTS IN EXTRUDATES

CONTAINING DIFFERENT MORPHOLOGICAL COMPONENTS OF RED KIDNEY BEAN

Artur Szweniel1Małgorzata Gumienna1, Małgorzata Lasik1, Zbigniew Czarnecki1,

Wiktor Obuchowski2

Poznań University of Life Sciences, Faculty of Food Sciences and Nutrition,

1
Department of Fermentation and Biosynthesis,
2
Department of Cereals Technology
Wojska Polskiego 31, 60-624 Poznan, Poland

The legumes as plant food are used by many of centuries. Today, in developed countries, their
popularity has decreased strongly. They are the source of many valuable nutrients which play a very
important role in maintaining the vitality and prevention of diet-related diseases. Methods of legumes
treatment, biological and thermal, are an important aspect, which allows us to their consumption.
Biological treatment like fermentation are completely natural methods. They have much softer effect
on product than high temperature treatment, allowing them to create products with a high nutritional
value. Foods market should open up a new range containing in its composition pulses. This will allow
the creation new products of legume seeds with health promoting properties.
In this paper, there were compared the content of dietary fibre and the content of biologically active
compounds in shuck red bean, flour red bean, red bean flakes, and in the extruded products, such
ascrunchy, manufactured from these raw materials after lactic fermentation. Raw material constituted:
red bean seeds (Red Kidney variety) and herbs (lovage).
The applied biotechnological processing comprised the grinding of seeds, moistening to the moisture
content of about 50% and then subjecting to the bacterial fermentation (Lactobaccillus planatarum
ATCC 8004 strain) process at the temperature of 37 oC for 18 hours. The extruded products were
obtained from the red bean post-fermentation meal and ground maize mixed at the ratio of 90% or
50%.
The changes of antioxidant activity (ABTS·+radical method) polyphenols (Folin-Ciocalteu reagent)
calculated on the gallic acidproanthocyanidins, reducing substances, protein, soluble nitrogen content
and digestibility of protein in crunchy have been determined.
The investigation show a positive effect of the raw material composition on the content of polyphenols
and their antioxidant activity. The antioxidant activity and content of polyphenols were significantly
higher. It was also showed that the manufactured extrudates contained a higher level of pro-health
ingredients if compared with the raw materials.
Keywords: fermentation, Red Kidney bean, Lactobacillus plantarum, crunchy

393
Effects of Food Processing on Food Constituents

THE USE OF MODIFIED ENZYME IN THE CREATION OF HEALTHY PROPERTIES OF

THE PASTA PRODUCTS OBTAINED FROM BROAD BEANS

Małgorzata Gumienna1, Jacek Nowak1, Małgorzata Lasik1, Artur Szwengiel1, Zbigniew

Czarnecki1, Wiktor Obuchowski2

Poznan University of Life Sciences, Faculty of Food Sciences and Nutrition,

1
Department of Fermentation and Biosynthesis,
2
Department of Cereals Technology
Wojska Polskiego 31, 60-624 Poznan, Poland

Legume seeds are a rich source of not only basic nutrients, but also contain relatively large amounts of
antioxidants in the broad sense, antioxidants include all types of inhibitory substances react with
oxygen. Foods rich in antioxidants plays an important role in the prevention of many diseases. By
eating foods rich in antioxidants reduced susceptibility of the organism to disease of the heart and
circulatory system, various forms of cancer, degenerative changes occur more slowly raised the body's
ageing populations (Kaur & Kapoor, 2001). According to Schneider (2002), the limiting factor in the
consumption of pulses is a long time for their culinary and a lack of new products on the market type
of ready-to-eat. It is known that processing processes in different ways affect the antioxidant content in
the obtained products. Looking for a biological processes, so to ease their culinary and attractiveness.
The aim of this study was to determine the effect of enzymatic treatment and the microbial content of
natural antioxidants and their antioxidant activity in the pasta, obtained from the seeds of broad beans
(Vicia faba), with herbs, spices oregano (Origanum vulgare L.).
The broad bean seeds was grindingand subjected to 50% humidity. Enzymatic treatment were held at
21°C by 30 h by Cellulase-Sigma C1184.
Plant materials (herbs) were suspended in water in the concentration of 50 mg/mL and extracted by
shaking for 30 min. at 150 rpm. The parameters of the thermoplastic treatment were selected on the
basis of our own investigations [Gumienna et al., 2007]. The pasta products were obtained from the
seed meal and wheat flour - semolina mixed at the ratio of 1:1.
The changes of antioxidant activity (ABTS·+radical method) polyphenols (Folin-Ciocalteu reagent)
calculated on the gallic acidproanthocyanidins, reducing substances, protein, soluble nitrogen content
and digestibility of protein in raw material, raw material after enzymatic treatment and pasta products
have been determined.
The broad beans seeds showed the strongest antioxidant properties whose value was
25.26 mg.g-1 d.m. and the highest content of polyphenols in an amount of 12.38 mg.g-1 d.m.
It was concluded that enzymatic treatment significantly influenced the reduction in content of a
polyphenol compounds and their antioxidant activity. Hydrothermal treatment of pasta received a
positive influence on the digestibility of studied legume seeds. The highest in vitro digestibility of
protein was observed in pasta produced after grinding broad beans, digestibility in this production was
83.21%. Enzyme Processing broad bean seeds caused an increase of alpha-amylase inhibition. The
pasta produced during the research reported inhibition of about 17%.
Key words: broad beans, enzymatic treatment, polyphenols, antioxidant activity, pasta
References:
Kaur C., Kapoor H.C.: Antioxidant in fruits and vegetables - the millennium’s health. Int. J. Food Sci.
Technol., 2001, 36(7): 703-725.
Schneider A. V.C.: Overview of the market and consumption of pulses in Europe. Br. J. Nutr., 2002;
88.
Gumienna M., Lasik M., Czarnecki Z., Effect of plant extracts addition on phenolic compounds
activity and intestinal microflora increase in the gastrointestinal tract model. Pol. J. Food Nutr. Sci.,
2007, 57/4(A), 219-223.

394
Effects of Food Processing on Food Constituents

INFLUENCE OF BIOTECHNOLOGICAL TREATMENT ON BIOACTIVE COMPONENTS

AND NUTRIENTS IN RAW MATERIALS AND PASTA PRODUCTS OBTAINED

Małgorzata Gumienna1, Zbigniew Czarnecki1, Małgorzata Lasik1 , Jacek Nowak, Artur

Szwengiel1, Wiktor Obuchowski2

Poznan University of Life Sciences, Faculty of Food Sciences and Nutrition,

1
Department of Fermentation and Biosynthesis,
2
Department of Cereal Technology
Wojska Polskiego 31, 60-624 Poznan, Poland

Legumes have been cultivated by man since time immemorial. They play an important role in human
and animal nutrition because of their high content of protein. However, these plants – apart from their
high content of nutrients – also contain such bioactive substances as antioxidants which comprise
phenolic compounds, carotenoids and vitamins C and E [Frias et al., 2005]. Many antioxidants –
contained, primarily, in spices and herbs – such as: oregano, thyme, marjoram or rosemary find limited
application because of their very characteristic smell which they introduce into food. That is why it is
important to bring in new products which will take advantage not only of the antioxidative potential of
spices but, equally importantly, also of their sensory properties.
In present study the influence of biotechnological treatment through the use of lactic fermentation
process (Lactobacillus plantatrum ATCC 8014 strains) on selected bioactive compounds and macro
elements of obtained products. Products - pasta obtained from leguminous seeds - Red Kidney bean
with oregano and thyme after lactic fermentation and thermoplastic treatment.
The applied biotechnological processing comprised the grinding of seeds, moistening to the moisture
content of about 50% and then subjecting to the bacterial fermentation process at the temperature of
37oC for 18 hours. Plant materials: oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.)
were suspended in water in the concentration of 50 mg/mL and extracted by shaking for 30 min. at 150
rpm. The parameters of the thermoplastic treatment were selected on the basis of our own
investigations [Gumienna et al., 2007]. The pasta products were obtained from the seed meal - Red
Kidney beans and wheat flour - semolina mixed at the ratio of 1:1.
The changes of antioxidant activity (ABTS·+radical method) polyphenols (Folin-Ciocalteu reagent)
calculated on the gallic acidproanthocyanidins, reducing substances, protein, soluble nitrogen content
and digestibility of protein in pasta have been determined.
It have been found, that the fermentation process had a influence on reduction of polyphenols content
in raw materials. However, application of fermented bean as a component of pasta significant effect on
the increase in biologically active compounds derived products. Both processes (fermentation and
thermoplastic treatment) have had an advantageous influence on protein in vitro digestibility. The
addition of herbs, both thyme and oregano caused an increase of polyphenol compounds, when its
highest amount as well as the highest antioxidant activity concerned fermented pasta with addition of
thyme.
Keywords: fermentation, red bean, Lactobacillus plantarum, pasta
References:
Frias J., Miranda M., Doblado R., Vidal-Valverde C., Effect of germination and fermentation on the
antioxidant vitamin content and antioxidant capacity of Lupinus albus L.var. Multolupa. Food Chem.,
2005, 92, 211-220.
Gumienna M., Lasik M., Czarnecki Z., Effect of plant extracts addition on phenolic compounds
activity and intestinal microflora increase in the gastrointestinal tract model. Pol. J. Food Nutr. Sci.,
2007, 57/4(A), 219-223.

395
Effects of Food Processing on Food Constituents

EFFECT OF DECORTICATION ON COMPOSITION OF MILLING FRACTIONS OF

SPECIALTY CEREALS

Blanka Bucsella1, Attila Bagdi1, Mónika Rovács1, Stefano D’Amico2, Regine Schoenlechner2,
Sándor Tömösközi1
1
Budapest University of Technology and Economics, Department of Applied Biotechnology and Food
Science, H-1111 Budapest, Szent Gellért 4. Hungary, phone: 3614631419,
e-mail: bucsellablanka@mail.bme.hu
2
Institute of Food Technology, Department of Food Sciences and Technology, University of Natural
Resources and Life Sciences, Vienna, Austria

There is a need to improve the utilisation of underutilized cereals, like millet and sorghum. These
cereals are small seeded products that are beneficial according to their high resistance to environmental
impacts. The interest in cereal chemistry has shifted towards these crops. To extend the consumption of
these products further investigations is needed from nutritional and functional points of view. Similar
to commercial the chemical composition is different in the endosperm and outer layer that should be
considered also for these specialty cereals. Therefore the milling process has significant effects on the
nutritional value of the milling products. The aim of this study was to characterise the composition of
the whole grains as well as different milling fractions of millet and sorghum seeds in comparison to
commercial wheat fractions. The laboratory-scale decortications experiments were carried out at
Bühler AG (Switzerland), while the wheat fractions were produced at Gyermelyi Ltd. (Hungary). The
examined samples were the whole seeds, the whole grain flour and the fractions gained by the
decortication process: bran and aleurone-rich flour from each type of cereal grains. The crude protein,
lipid, ash and crude fibre composition of the samples were determined. Health promoting ingredients
were also analyzed such as total, soluble and other dietary fibre constituents. According to our results
the samples showed different nutritional value and bioactive components like observed in common
wheat. The impact of decortication on composition was different in case of these cereal species.
Furthermore, the distribution of health promoting constituents was partly altered from wheat.
Consequently, fractionation of millet and sorghum offers interesting properties for new processing
applications and consumer products. Additionally, the better utilisation of health supporting macro-
and micro-nutrients of specialty cereals can be another positive impact. This work is connected to the
scientific program of the "Development of integrated agriculture production storage, processing and
logistic system for sweet sorghum" project (TECH_08_A/2-2008-040) and to the scientific program of
the “Improvement and optimisation of the nutritional value and technological properties of gluten–free
products – study on the effect of newly developed food additives and alternative crops” project
(TÉT_10-1-2011-0731).

396
Effects of Food Processing on Food Constituents

MELATONIN AND SEROTONIN CONTENT OF SOUR CHERRY AND SOUR CHERRY

JUICE

İlkay TÜRKMEN ÖZEN, Aziz EKŞİ

Ankara University, Faculty of Engineering, Department of Food Engineering, 06200, Dışkapı/Ankara

e-mail: iturkmen@ankara.edu.tr

Epidemiological studies show that the consumption of fruits and vegetables reduced risk of several
degenerative and chronic diseases, such as certain cancer and cardiovascular diseases. This relates to
their bioactive compounds. Recently, melatonin (N-acetyl-5-methoxytryptamine) and serotonin (5-
hydroxytryptamine) have focused attention as bioactive components. Melatonin is a neurohormone and
is produced mainly by the pineal gland in vertebrates. It is free radical scavenger, a broad-spectrum
antioxidant and also performs an important role in the regulation of circadian rhythmand modulation
sleep-wake cycle. Serotonin plays an important role as neurotransmitter, and also controls mood
behaviors and body temperature.
This research aims to identify melatonin and serotonin content of main sour cherry varieties
(Montmerency, 1350, 1353, 1408, Oblacinska, Early Richmond, Rubin, Macar and Kütahya) grown in
Turkey and sour cherry juice from concentrates. Sour cherry juices from concentrates were obtained by
setting the brix value 13.5 equal to the optimum value for sour cherry juice. LC/MS/MS instrument
was used for melatonin and serotonin analysis.
According to the findings, except for Macar and Kütahya varieties, melatonin contents of sour cherry
varieties were between 0.14 and 13.8 ng/mL. No melatonin was detected in Macar and Kütahya
varieties and the highest melatonin level (13.80 ng/mL) was determined in Montmorency variety. Also,
serotonin contents of sour cherry varieties were between 1.17 and 2.13 ng/mL and Kütahya variety
contains the highest melatonin level (2.13 ng/mL).Although serotonin content of sour cherry juices
ranged between 0.222 and 0.287 ng/mL, melatonin was not detected.
As can be seen in the findings, serotonin has been determined in both sour cherry varieties and sour
cherry juices but melatonin has been determined only sour cherry varieties.
Keywords: melatonin, serotonin, sour cherry, sour cherry juice

397
Effects of Food Processing on Food Constituents

EFFECTS OF HIGH-PRESSURE TREATMENT AND DIFFERENT COOKING METHODS

ON THE PHYSICOCHEMICAL CHARACTERISTICS OF MARINATED CHICKEN

Malco Cruz-Romero1, Pierre-Mehdi Hadbi2and Joe P. Kerry1*

1
School of Food & Nutritional Sciences, University College Cork, Cork, Ireland,
2
IUT de Dijon, Département Génie biologique (Industries Alimentaires et biologiques), Dijon, France.
*Corresponding author. Tel. +353 (0)21 4903798; email address:joe.kerry@ucc.ie

High pressure (HP) technology is gaining importance in the food industry because of its ability to
inactivate microorganisms and enzymes, at ambient or low temperatures, without affecting flavour,
colour, and nutritional constituents of foods. The objectives of this research were to study the
physicochemical changes in marinated chicken breast fillets that were HP-treated at at 350 or 400 MPa
for 5 min and cooked using steam or microwave heating and compared to changes in untreated
marinated chicken breast fillets.Marinade absorption by the chicken breast fillets increased (P<0.05) by
HP treatment, and the increase were dependant on the pressure treatment applied.Generally, cook-
losses were higher in marinated samples which were HP-treated and cooked using a microwave oven
than those samples cooked using steam heating. Chicken breast HP-treated at 400 MPa had higher pH-
values than equivalent samples HP-treated at 350 MPa or untreated samples. However, the cooking
method employed to cook HP-treated and untreated samples had little effect on pH-values. HP
treatment significantly (P<0.05) altered the fatty acid profile and proximal composition of marinated
chicken meat.From a sensory perspective, HP treatment and cooking methods affected the eating
quality of marinated chicken. Marinated HP-treated cooked chicken were rated; more appealing in
terms of appearance, tougher, less juicy, more oxidised in flavour and had an overall acceptability not
significantly different from untreated samples. Based on these results, the best cooking method for HP-
treated marinated chicken was steam heating.
Keywords: High pressure treatment, marinated chicken, cooking methods

398
Effects of Food Processing on Food Constituents

CONCENTRATION OF SHRIMP WASTEWATER BY ULTRAFILTRATION FOR PROTEIN

RECOVERY

Bianca A. dos Santos1, Cinthia C. Couto2, Luiz Fernando M. Silva3, Marília P. Stephan3, Tatiana
L. Azevedo3, Lourdes M. C. Cabral3, Renata V. Tonon3
1
Federal Rural University of Rio de Janeiro, Seropédica, RJ, Brazil
2
State University of Rio de Janeiro, Rio de Janeiro, RJ, 20550-013
3
Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.
E-mail: renata.tonon@embrapa.br

Food industries are responsible for much of the industrial organic pollution found in the world. Among
them, the fish industry rejects several wastewaters, mainly from washing, defrosting and cooking,
which contain certain levels of proteins. In this context, ultrafiltration can be suggested as an
alternative process to recovery and concentrate these proteins, which can be used even for animal feed
formulations or for human consumption. The objective of this work was to study the concentration of
shrimp wastewater by ultrafiltration at three different temperatures (25, 35 and 45ºC). Ultrafiltration
was performed with 2L of effluent (with an initial protein concentration of 0.85±0.05 g/ml), at ceramic
tubular membranes with effective permeation area of 0.022 m2. The processes were evaluated in terms
of permeate flux and volumetric concentration factor. The feed and the concentrated wastewater were
characterized for their eletrophoretic profiles and were analyzed for their protein content. As results,
the permeate flux varied from 170 to 60 kg/h.m2, approximately, considerably decreasing along time
due to factors like concentration polarization and fouling. In general, the permeate flux increased with
the increase of temperature, which is related to the decrease on viscosity, which favors mass transfer
during processing. The volumetric concentration factors achieved in the processes performed at 25, 35
and 45ºC were 1.90, 2.05 and 2.08, respectively. Similarly, proteins were concentrated almost two
times, reaching values around 1.70 g/ml in all the tests. The eletrophoretic profile of the feed and of the
retentate confirmed the proteins concentration. Ultrafiltration showed to be an adequate process for
concentration of shrimp wastewater proteins. Once the processing times were short and the permeate
flux were high, new tests were purposed, with larger volumes of effluents.
Keywords: membrane process, shrimp wastewater, protein concentration.

399
Effects of Food Processing on Food Constituents

EXTRACTION OF ANTHOCYANINS FROM GRAPE POMACE GENERATED DURING

THE PRODUCTION OF WHITE WINE

Ana Paula G. Cruz1, William L. Junior2, Renata V. Tonon2, Alexandre G. Torres1, Suely P.
Freitas1, Lourdes M. C. Cabral2
1
Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
2
Embrapa Food Technology, Rio de Janeiro, RJ, Brazil.
E-mail: renata.tonon@embrapa.br

Grape is one of the most cultivated fruit in the world being primarily destined for industrial processing.
In 2010, the main wine region of Brazil processed about 530 tons of grapes. The high generated
volume, around 20% of the total processed fruit, the short harvest period and some polluting
characteristics make the grape pomace a serious environmental problem. However, this residue can be
considered as an interesting source for the recovery of bioactive compounds, mainly phenolic ones,
with qualitative and quantitative variation due to many different factors such as the grape cultivar, the
fruit processing, among others. The objective of this research was to determine the best condition for
the hydro alcoholic extraction of the grape pomace generated during the production of white wine
regarding the anthocyanin recovery. For this purpose, it was planned a 23 factorial design with
triplicate at the central point, having as independent variables the ethanol content (30-70%), pH (2-4)
and the ratio substrate: solvent (1:3 to 1: 9). The contents of total and monomer anthocyanins were the
dependent variables. The grape pomace was previously hydrated and the extraction was carried out for
two hours at 50 °C. The ratio substrate: solvent has positively influenced the anthocyanin extraction.
But it was observed that the increase in pH and the increase in pH associated with the decreased of the
ethanol content resulted in a decrease of the anthocyanin extraction. By using pH 2.0, 30% ethanol and
the ratio substrate: solvent equal to 9:1 an overall yield of 99% was verified. Under these conditions, it
was estimated a recovery of 173 mg of anthocyanin for 100g of grape pomace.
Keywords: waste recovery, bioactive compounds, grape pomace.

400
Effects of Food Processing on Food Constituents

PHYSICOCHEMICAL PROPERTIES OF MICRO PARTICULATED ZEIN PROTEINS

Behic Mert1 and Aziz Tekin2

1
Middle East Technical University Food Engineering Department Ankara Turkey
2
Ankara University Food Engineering Department Ankara Turkey

Proteins provide many functional properties such as structure forming (gluten), texture improvement
(soy protein), and formation of stable emulsions. Certain proteins (zein-corn protein and kafirin-
sorghum protein) are storage prolamins and they have limited functional properties.. Due to its
hydrophobic nature, zein does not aggregate or form gel. When mixed with water zein settles down
very quickly, on the other hand if the concentration in water is increased, zein forms a plastic structure.
It is well known that viscoelastic dough is essential for the leavened bread products. Thus, rising of
corn breads is inferior compared to the wheat flour breads.
Improving functional properties of zein protein was the main goal of this study. Producing zein with
better functional properties can provide wider range of applications. More specifically, high shear
(~15000000 1/s) microparticulation of zein using microfluidization was conducted in this study.
Measurement of the thermal properties of the microparticulated zein using differential scanning
colorimetry showed that especially tertiary structure of the protein molecules were modified during the
process. DSC thermograms also indicated that increased microfluidization pressure lead to greater
particulation of the protein and destruction of the globular structure. Experiments with the FTIR
spectroscopy showed that microparticulation of zein proteins with high-pressure microfluidization
resulted in damaging the tertiary structure of the protein molecules which may caused more
hydrophilic structure and thereby better functionality. This presentation will outline the methodology
and procedures that were used to produce microparticulated zein proteins. It will also present the
physiochemical changes occurred in the structure of the proteins as a result of high pressure
microfluidization process.

401
Effects of Food Processing on Food Constituents

EFFECT OF PROCESSING ON THE FUNCTIONAL COMPONENTS OF EXTRUDATES

Bade Tonyali, Ilkay Sensoy

Middle East Technical University, Food Engineering Department, Dumlupinar Bulvari No:1, 06800
Ankara, TURKEY

Snack foods that are based on grains have the disadvantage of being nutritionally poor. Fruits and
vegetables can be added to increase the nutritional value of the products. In the research, tomato
(Solanum lycopersicum) was chosen to use as a functional component in the corn grit based extruded
product. Tomato is known to have dietary fiber and lycopene which is a pigment from carotenoid
family. Effect of the extrusion process on the tomato pulp added corn grits was examined. Feed
moisture content was adjusted to % 30 ± 1 and the feed flow rate was 36 g/min. Extrusion experiments
were conducted with two different last zone temperatures set at 130°C and 160°C. Screw speed was
225 rpm for both temperature sets. Total phenol content and antioxidant activity analysis were
conducted before and after extrusion for two different last zone temperatures. Effect of processing on
lycopene content was determined with HLPC analysis before and after extrusion for two different last
zone temperatures.

402
Processing Toxicants

405
Processing toxicants

EFFECTS OF DIFFERENT COOKING CONDITIONS ON HETEROCYLIC AMINE

CONTENTS OF CHICKEN MEATBALLS

Özgül Özdestana, Ali Ürenb, Hilal İşleroğlua, Tansel Kemerlia, Melike Sakin-Yılmazera, Figen
Kaymak-Ertekina, Bekir Özyurtc
a
Ege University, Faculty of Engineering, Food Engineering Department, Bornova Izmir 35100, Turkey
b
AvrasyaUniversity, Faculty of Engineering and Architecture, Food Engineering Department, Yomra
Trabzon 61250,Turkey
c
Arçelik, A.S.,Çayırova Campus, ARGE Directory, Material Technology Department, Istanbul 34950,
Turkey

The public considers cancer a potentially life-threatening disease that affects people of all ages, and
cancers are the second leading cause of death worldwide, after cardiovascular diseases. Heterocyclic
amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk
factor for human cancers. Factors that affect the formation of HCAs are physical variables, such as
temperature, time, and method of cooking. In this study chicken meatballs were cooked in convectional
ovens, steam oven and steam assisted hybrid oven at 3 different oven temperatures (180, 210 and 240ºC)
until the geometric center of samples reached to different end point temperatures of 75, 90, 100 and
101.5ºC. The meat sample was also cooked at 100ºC in steam oven under saturated steam.The
heterocyclic amine compounds (HCAs) formation during cooking process was determined as an indication
of healthy product. 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ), 2-amino-3,8-
dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-
DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 9H-pyrido[4,3 b]indole
(norharman), and1-methyl-9Hpyrido[4,3-b]indole (harman) were studied by using HPLC with a solid
phase extraction method. The HCAs contents of samples, formed during oven cooking were determined in
terms of IQ, MeIQx and 4,8-DiMeIQx by using DAD, and PhIP, norharman and harman by using
fluorescence detector.Statistical analyses were realized with the SPSS 15.0 statistics package program.
The statistical analysis of data was achieved by using one-way analysis of variance (ANOVA). The aim of
this study was to determine the HCAs contents at these cooking conditions, and also to evaluate and
compare different ovens according to the HCAs content. Using the results obtained in this study, the
temperature, time and oven type combination giving maximum cooking quality (minimum HCA
formation besides minimum color loss, maximum textural quality and maximum sensory quality) were
evaluated. As a result, generally, the type and content of HCAs in cooked chicken meatball varied with
cooking method and cooking conditions. Chicken meatballs, which were cooked in natural convective
oven, contained the highest amount of HCAs (P<0.05). IQ, MeIQx, 4,8-DiMeIQx and norharman were not
detected in any of the steam assisted hybrid oven samples. IQ, MeIQx and 4,8-DiMeIQx were only
detected in natural convective oven samples. PhIP and harman were detected in all the analyzed samples.
HCAs contents of steam oven and steam assisted hybrid oven samples were lower than HCAs contents of
natural convective oven samples. The maximum total HCAs content was observed in natural convective
samples cooked at 240°C. Steam assisted hybrid cooking and steam cooking could be considered as
alternative cooking methods to obtain a high quality and healthier product.

Keywords: chicken meatball, cooking, heterocyclic amine, steam assisted hybrid oven

407
Processing toxicants

ANALYTICAL METHODS FOR THE DETERMINATION OF HETEROCYCLIC AMINES

IN MEAT PRODUCTS

Özgül Özdestan

Ege University, Faculty of Engineering, Food Engineering Department, Bornova Izmir 35100, Turkey

Heterocyclic amines (HCAs) are formed from the reaction of creatine or creatinine, amino acids, and
sugars in meat and fish cooked at high temperatures. The formation of HCAs varies with the
temperature and duration of cooking, the type of meat and cooking method, with the highest levels
produced by pan-frying, barbecuing, and grilling. The most common HCAs found in foods are the
thermic HCAs, which include 2-amino-3-methyl-imidazo [4,5-f]quinoline (IQ), 2-amino-3-
methylimidazo [4,5-f]quinoxaline (IQx), 2-amino-3,4-dimethylimidazo [4,5-f]quinoline (MeIQ), 2-
amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo [4,5-
b]pyridine (PhIP). The International Agency for Research on Cancer (IARC) regards some of the
HCAs as possible human carcinogens (MeIQ, MeIQx and PhIP, class 2B) and one as a probable human
carcinogen (IQ, class 2A). To date, more than 25 different mutagenic and/or carcinogenic HCAs have
been isolated and identified and most of their structures have been elucidated. Moreover, attempts have
been made to develop or improve analytical methods for the determination of HCAs in food.
Chromatographic techniques, such as liquid chromatography with selective detectors or coupled to
mass spectrometry, are needed to achieve high selectivity and sensitivity for the determination of
HCAs. An intensive clean-up procedure is required to adequately determine the concentration of these
compounds. Treatment can involve a variety of purification techniques: liquid–liquid extraction,
extraction with blue cotton, solid phase extraction (SPE) or immunoaffinity purification followed by
various separation and detection techniques, such as, liquid chromatography with both UV (LC-UV)
and fluorescence detection (LC-Flu), gas chromatography–mass spectrometry (GC–MS), gas
chromatography nitrogen–phosphorus selective detection (GC–NPD), liquid chromatography–mass
spectrometry (LC–MS), capillary electrophoresis, micellar electrokinetic chromatography with
electrochemical detection (MEKC-ED), ELISA immunoassay, pressurised liquid extraction (PLE) and
liquid chromatography–tandem mass spectrometry. Clarification of the role of HCAs in the etiology of
human cancer requires the accurate assessment of HCA exposure. Most studies have concentrated on
investigating the influence of different cooking conditions on HCA formation and finding strategies to
limit HCA formation in cooked meat products. The purpose of the present study is to make a review of
the analytical methods for the determination of HCAs.
Keywords: heterocyclic amine, meat, HPLC, solid phase extraction

408
Processing toxicants

ACRYLAMIDE, 5-HYDROXYMETHYLFURFURAL AND CARBOXYMETHYL-LYSINE

LEVELS IN INSTANT COFFEE AND COFFEE SUBSTITUTES

Loaec G.,Jacolot P., Niquet-Léridon C., and Tessier F.J.

Institut Polytechnique LaSalle Beauvais, EGEAL unit, Beauvais, France.

Nowadays there are many different coffee products on the market other than plain roasted coffee.
Instant soluble coffee (IC) and coffee substitutes (CSs) which contain chicory root, cereals and coffee
in different proportions are widely consumed. Neoformed compounds are synthesized when these are
roasted. These compounds are thought to be present in IC and CSs more than in plain coffee. A recent
scientific report of EFSA indicates that the food category comprising IC and CSs has the highest
proportion of acrylamide values exceeding the indicative values recommended by the European
Commission (1). Before setting out a strategy to limit the formation of some of the compounds
produced during the roasting process, our aim was to assess and compare the levels of acrylamide, Nε-
carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (HMF) in samples of CSs and IC on the
market in France.
Twenty six CSs and 12 ICs from different stores were tested for the 3 chosen neoformed compounds
and also, lysine, protein and simple carbohydrates. Analytical methods routinely used for other food
matrices were re-validated for the selected samples. HMF was analyzed by HPLC-UV whereas HPLC-
MS/MS was used to quantify acrylamide, CML and lysine. Proteins were determined by the Dumas
method and carbohydrates by HPLC-ELSD.Among the samples analyzedCSs had higher levels of
acrylamide than IC respectively 226±109 and 49±11 µg/100g (47 to 494; 20 to 65 µg/100g). CSs and
IC also contained an average of 470±250 and 260±120 mg of HMF/100g of sample (70 to 1300; 60 to
520 µg), respectively. Mean CML concentrations were 950±940 and 2490±800 µg/100g for CSs and
IC respectively (20 to 4720; 1740 to 4590 µg/100g). When adjusted to the protein content CSs still had
a lower mean content of CML compared to IC: 8.9±11.9 and 11.4±2.0 mg/100g protein. However a
high variability was observed among the chicory products.
As expected CSs showed higher levels of acrylamide than IC, same results were observed for HMF
which can be explain by higher values of sugars in CSs. Indeed, good corelations were observed
beetwen HMF and sugars. The best correlation was found for glucose (r = 0.69). On the contrary, CML
was more present in IC than CSs, due to higher protein content of IC. Actually, CML was well
correlated with protein content (r = 0.73). The rate of lysine modified into CML was uniform among
the samples (approximately 2%). A daily portion of CS or IC (5g) does not seem to be a major
contributor to CML exposure if we consider 10 mg to be the daily total exposure (2): 0.5% and 1.2% of
the total exposure, respectively. The same portion of CS and IC contains an average content of HMF
which represents 16% and 9% of a daily total exposure of 150 mg, respectively(3). The relative
contribution of a portion of CS to the daily acrylamide intake is judged to be between 5% and 18%
depending on the total daily intake estimated (65 to 260µg per day) (3).
Keywords: Instant coffee, Coffee substitute, acrylamide, 5-Hydroxymethylfurfural, Nε-carboxymethyl-
lysine
1 - Scientific report of European Food Safety Authority EFSA Journal 2011;9(4):2133
2- Tessier et al Amino Acids 42 (2012)
3 - Capuano et al Food Science and Technology 44 (2011)

409
Processing toxicants

KINETIC MODELING OF THE FORMATION OF ACRYLAMIDE AND HMF IN BISCUITS

H.J. van der Fels-Klerx1,*, N. Nguyen1, B. Atac Mogol2, E. Capuano1, T. Kocadağlı2, N.

Göncüoğlu2, B.A. Hamzalıoğlu2, V. Gökmen2, M.A.J.S. van Boekel3
1
RIKILT, Wageningen University and Research Centre, Wageningen, the Netherlands, PO Box 230,
NL-6700AE, Wageningen, the Netherlands.*Contact author: ine.vanderfels@wur.nl
2
Food Engineering Department, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey.
3
Chair Department of Agrotechnology and Food Sciences, Product Design and Quality Management
Group, Wageningen University, the Netherlands.

Biscuit is one of the most widely consumed food products. Basic ingredients of biscuits are flour,
sugars, fats, water and chemical leavening agents. Additional ingredients might include eggs, milk
powder, salt, flavourings and/or emulsifiers. During baking, increasing temperature (from 1800C to
2500C) brings changes in texture, taste, colour and size of the product. Along with the desired changes,
there may be undesired generation of neo-formed contaminants that might possibly impair human
health. Two neo-formed contaminants, being 5-hydroxymethylfurfural (HMF) and acrylamide (AA),
have recently drawn attention because of their possible high toxicological potential. As a result,
efficient methods for reducing or preventing the formation of such neo-formed food contaminants are
needed. This will need more scientific insights into the reaction pathways leading to acrylamide and
HMF formation during thermal processing. To get insights into such reactions, multi-response kinetic
modelling can be applied (Van Boekel 1996). The aim of this study was to obtain insight into the
reaction pathway for the formation of acrylamide and HMF during heat processing of biscuits, using
multi-response kinetic modelling.
Experiments were performed with baking biscuits with two different recipes, with and without salt, in a
conventional oven at 190˚C for different times. Concentrations of AA and HMF as well as several
precursors, including reducing sugars (sucrose, glucose, fructose, total free amino acids, and
asparagine) were determined in the samples. Hypotheses for formation pathways of AA and HMF in
the biscuits were developed. These hypotheses were tested by fitting parameter values of the kinetic
model to the obtained concentration data. This was an iterative process. Model fitting was evaluated
and a final pathway and multi-response kinetic model were selected. Model results can be used to
optimize processing conditions such to minimize HMF and AA concentrations in the final food
products.
Keywords:multi-response kinetic model, chemical reaction, neoformed contaminant, food processing.
Van Boekel MAJS. 1996. Statistical aspects of kinetic modeling for food science problems. Journal of
Food Science 61:477-485.

410
Processing toxicants

ANALYSIS OF FURAN BY HS GC-MS: COMPARISON BETWEEN CONSTANT MODE

AND PRECONCENTRATION IN TRAP MODE

M Mesías, MA Martínez, FJ Morales

Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

e-mail: mmesias@ictan.csic.es (M Mesías)

Furan is a volatile, lipophilic compound formed during the thermal treatment of many foods and
drinks. Therefore, high levels of furan have been quantified in toasted and fried food as well as in
canned and jarred foods, probably because volatiles are trapped in the food containers (Crews and
Castle, 2007). In recent years, furan has received special attention from Food Safety Agencies because
of its carcinogenic and cytotoxic properties, observed in animal studies, and its association with
harmful effects to human health. Due to furan volatility and low levels in certain foods, additional
efforts have been dedicated to the optimization of the method of analysis. The aim of this study was a
rough evaluation for furan determination by HS GC-MS through two procedures: constant and trap
modes. The HS-GC-MS analysis was carried out by using a Agilent 6890 gas chromatograph fitted to a
5973MSD Agilent mass spectrometer, operated in the positive electron ionisation mode and quadruple
mass filter. The sample injection was carried out through a transfer line (130ºC) and constant pressure
carrier gas connected to the GC inlet from a PerkinElmer Turbomatrix HS40 on two methods: one step
preconcentration on TenaxTA Trap Mode and static headspace Constant Mode. Adequate proportions
of volumes of standard solutions were added to 20 mL headspace vials containing 5 mL of water.
Linearity, precision, repeatability, reproducibility, limit of detection (LOD) and limit of quantification
(LOQ) were assessed by the two methods. Comparison of furan determination in a sample of coffee
was also evaluated according to the US FDA method (US Food and Drug Administration, 2004). Good
linearity was obtained in the range of 3.7-248 ng/mL. The relative standard deviations (RSD) for the
precision, repeatability and reproducibility assays were 8.0%, 4.6% and 1.1% for constant mode and
3.7%, 0.9% and 3.4% for trap mode. The limit of detection (LOD) and the limit of quantification
(LOQ) were 0.003 and 1 ng/mL for constant mode and 0.01 and 3 ng/mL for trap mode. For furan
concentration lower than ~15 ng/mL, constant mode showed a sensibility two times higher than in trap
mode. On the contrary, when furan concentration was in the range of 15-248 ng/mL, trap mode
increased furan sensibility even more than two times. Both procedures were applied to coffee brew
(218 ng/mL). In this case trap mode showed a sensibility 3.5 higher in comparison with constant mode.
In conclusion constant and preconcentration in trap modes are adequate methods for furan
determination, however constant mode should be selected for food with low furan levels.
Keywords: furan, HS GC-MS, trap mode, constant mode, coffee.
References
Crews, C., & Castle, L. (2007). A review of the occurrence, formation and analysis of furan in heat-
processed foods. Trends in Food Science & Technology, 18(7), 365-372.
US Food and Drug Administration. (2004). Determination of furan in foods. Department of Health and
Human Services. Rockville, MD: FDA, US Food and Drug Administration.
Acknowledgement: This work was supported by the grants AGR1464-ANALISYC-II (CAM) and EU-
FP7-265558-PROMETHEUS project.
.

411
Processing toxicants

ROLE OF BIOACTIVE CARBONYL COMPOUNDS ON THE CONVERSION OF

ASPARAGINE INTO ACRYLAMIDE DURING HEATING

Aytül Hamzalıoğlu*, Vural Gökmen*a

*
Department of Food Engineering, a Food Research Center, Hacettepe University, 06800 Beytepe,
Ankara, Turkey

Role of bioactive carbonyls on the conversion of asparagine into acrylamide during heating under low
moisture conditions was investigated using different binary and ternary models. Ascorbic acid,
dehydroascorbic acid, curcumin, silymarin, vanillin, and as well as fructose were used to understand
their efficiency on acrylamide formation, and to identify key intermediates formed in the Maillard
reaction during heating at 180oC. All carbonyls generated significant amounts of acrylamide from
asparagine. Their efficiency were in the order of vanillin > fructose > silymarin > ascorbic acid >
curcumin > dehydroascorbic acid. High-resolution mass spectrometry analyses of heated reaction
mixtures confirmed the presence of Schiff bases of asparagine with given carbonyl, and their
decarboxylated forms with very high mass accuracy (∆<2.0 ppm). There was an inverse relationship
between the melting point of carbonyls and the conversion ratio of asparagine. Vanillin having a
melting point of 84oC formed the highest amount of acrylamide.
Keywords: Acrylamide, bioactive carbonyls, melting point, model system, Maillard reaction

412
Processing toxicants

SURVEY ABOUT ACRYLAMIDE LEVELS BY LC/MS-MS ANALYSIS IN DRIED FRUITS

COLLECTED

E.L. De Paola1, A. Antonelli1, D. Garbini2, 2-M. Barbanera2

1
Dept. of Life Sciences – Univ. of Modena-Reggio Emilia, via Amendola, 2 – 42100 Reggio Emilia,
Italy
2
Coop Italia soc.coop., Via del Lavoro 6/8 – 40033 Casalecchio di Reno (Bologna), Italy

Acrylamide is a process contaminant, because not found in the raw material, but produced in processed
foods during thermal treatment. This contaminant occurs expecially in food typologies containing high
concentration of reducing sugars and asparagines, that are involved in the Maillard reaction.
Acrylamide is known as carcinogen and neurotoxic substance, found mainly in fried potatoes and in
bakery products, even if it doesn’t exist law limits for the concentration of this contaminant in
foodstuffs. A lot of data have been collected by the European Member States (by EFSA) on several
food categories, but not for dried fruits. Although dried fruits are used widely as ingredients in biscuits,
breakfast cereals, bakery products and Italian typical products, available data about dried fruits are very
scarce in bibliography. So, in order to collect a larger number of data related to this food category, the
aim of this study were to carry out a survey focused on 68 samples of dried fruits, taken from the
Italian market using a QuEChERS HPLC-MS/MS approach. This method has been set up taking in
account former examples of dispersive SPE applications for acrylamide quantification in food
matrixes. Eight categories of products have been identified: pistachios (7 samples), pinenuts (7
samples), peanuts (26 samples), walnuts (4 samples), almonds (2 samples), hazelnuts (2 samples),
raisins (7 samples) and dried prunes (16 samples). Only dried prunes and peanuts resulted
contaminated by acrylamide. For the rest of other dried fruit typologies values were all below detection
limit and/or below quantification limit. For dried prunes the lower value was 14.7 μg/Kgand the higher
was 124.3 μg/Kg. For peanuts, the lowest quantifiable value was 10.0 μg/Kgand the highest was 42.9
μg/Kg. The tested RSD% on samples were satisfactory, ranged from 10 to 20%. In conclusion, even if
prunes are not treated to high temperature during drying, generally 70-80°C, the time of exposure is
quite long (24-36h) and this could cause a contribution towards acrylamide formation. Moreover,
drying process (until about 18% of moisture) increases sugars concentration and this, together with a
high content of asparagines, can lead to an increasing of acrylamide. Finally, for peanuts the roasting
temperature is probably the key factor for the formation of acrylamide because, normally, temperatures
range is between 160 and 180°C (with a roasting time of 25-30 min).
Keywords
Acrylamide, dried fruits, QuEChERS,LC-MS/MS.
References
1. K. Mastovska, S. Lehotay Rapid sample preparation methods for LC-MS/MS or GC-MS analysis of
acrylamide in various food matrices, J Agric Food Chem 54: 7001-7008 (2006).
http://www.ncbi.nlm.nih.gov/pubmed/16968055
2. Commission Recommendation of 10.1.2011on investigations into the levels of acrylamide in food
http://ec.europa.eu/food/food/chemicalsafety/contaminants/recommendation_10012011_acrylamide_fo
od_en.pdf
3. A rolling programme of surveys on process contaminants in UK retail foods, 02/12 April 2012
http://www.food.gov.uk/multimedia/pdfs/acrylamide-furan-survey.pdf

413
Processing toxicants

ANTIOXIDATIVE ACTIVITY OF FILIPENDULA EXTRACTS AND THEIR EFFECT ON

THE FORMATION OF HETEROCYCLIC AMINES IN A MODEL SYSTEM

Audrius Pukalskas, Milda Pukalskienė, Rimantas P. Venskutonis

Kaunas University of Technology, Department of Food Technology Lithuania.

e-mail: audrius.pukalskas@ktu.lt

Natural bioactive compounds have been in the focus of many studies during last years. Particularly,
compounds having antioxidant activities are of interest. Some studies have shown that phytochemicals
possessing antioxidant activities, are also able to inhibit the formation of heterocyclic amines (HA’s),
which may form in heated products, mainly meat and fish products.
The aim of this work was to examine the antioxidant properties and chemical composition of
Filipendula vulgaris, F. palmata and F. ulmaria acetone, methanol and water extracts and select the
most promising extracts for the investigation of their ability to retard the formation of HA’s in a model
system consisting of phenylalanine/glucose/creatinine, which was heated in diethylene glycol at 130°C
for 2 h. The plants were harvested in Kaunas Botanical Garden of Vytautas Magnus University.
Radical scavenging activity of Filipendula extracts in DPPH·system varied in a range of EC50 values
from 0.23 to 1.10 mg/mL. In additional HPLC-DPPH·online analysis was performed which revealed
the presence of individual radical scavengers. In ABTS·+assay the results were expressed in trolox
equivalent antioxidant capacity (TEAC) values and they varied from 0.43 to 1.29 for different extracts.
The total phenolic content in analyzed extracts ranged from 16.2 to 106.8 mg GAE/g of dry weight.
Identification of individual compounds was based on comparison of their retention time, UV and MS
spectra with those of authentic standards. Gallic acid, catechin, hyperoside, luteolin-7-O-glucoside,
astragalin and kaemferol were identified as the main compounds in different Filipendula species.
Regarding other identified components, the traces of hesperetin and chlorogenic acid were detected in
water extracts. In addition quercetin-3-O-(2-galloyl)-galactopyranoside was identified in methanol
extract of F. vulgaris using UPLC-Q-TOF system. This compound was not previously reported in this
species. Quantitative distribution of identified compounds in analyzed extracts differed. It was found
that higher concentrations of phenolic compounds were in methanol extracts of these plants.
Methanol extracts of all investigated Filipendula species were selected for the investigation in the HAs
formation model system all the extracts demonstrated comparatively small influence on the HAs
formation rate.
Key words: Filipendula Species; HPLC-DPPH; heterocyclic amines

414
Processing toxicants (acrylamide, 3-MCPD, etc)

DETERMINATION OF GLYCIDYL AND 3-MCPD FATTY ACID ESTERS BY REVERSED-

PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY/ELECTROSPRAY
IONIZATION TRIPLE QUADRUPOLE MASS SPECTROMETRY

László Tölgyesi

Agilent Technologies Sales & Services GmbH & Co. KG, Hewlett-Packard-Strasse 8; BW 76337;
Waldbronn, Germany; E-Mail: laszlo_toelgyesi@agilent.com

Edible fats and oils are submitted mainly to two high temperature (T>160°C) thermal treatments, deep-
frying and deodorization, in order to improve quality, stability, and safety. During these procedures
process contaminants, 3-monochlor-1,2-propanediol (3-MCPD) fatty acid esters and glycidyl (2,3-
epoxi-1-propanol) fatty acid esters, are formed, which upon consumption can result in significant
health risks. The exact reaction mechanisms and chemical pathways responsible for the formation of
these compounds still remain uncertain and are under debate.
Glycidyl esters have mutagenic and carcinogenic properties and were classified by IARC as “probably
carcinogenic to humans” (2A), while 3-MCPD esters are known to have an in vivo carcinogenic and in
vitro genotoxic activity. As these process contaminants may be present in refined edible fats, oils and
finished food products, the availability of accurate and robust analytical methods is of key importance
in order to protect consumer health.
The analysis of various 3-MCPD and glycidyl esters is a complex analytical task with direct and
indirect approaches in existence. The indirect quantitative methods published for the determination of
3-MCPD esters are based on the transesterification of the esters under acidic or alkaline conditions in
order to release 3-MCPD, which is then measured by gas chromatography mass spectrometry (GC-MS)
after derivatization. Indirect determination of glycidyl esters comprise hydrolyzation of the esters and
further transformation of the intermediate glycidol into 3-MCPD which can then be distinctly
measured.
The aim of this study was to apply HPLC/ESI-QQQ-MS for the direct determination of 3-MCPD fatty
acid esters and glycidyl fatty acid esters without the need for derivatization reactions or harsh chemical
treatments in the low ng/mL concentration range.
Keywords: 3-MCPD esters, Glycidyl esters, HPLC/ESI-QQQ-MS, Direct method

415
Processing toxicants

ACRYLAMIDE LEVEL IN DIFFERENT TYPES OF COFFEE AND AN ASSESSMENT OF

THE IMPACT OF RAW MATERIAL AND PROCESSING CONDITIONS

Hanna Mojska and Iwona Gielecinska

Department of Food and Food Supplement, National Food and Nutriton Institute, Warsaw, Poland

Background and objectives: International Agency for Research on Cancer (IARC) in 1994 labeled
acrylamide a probable human carcinogen. Acrylamide is mainly formed in food through the Maillard
reaction between free amino acids and carbonyl sources during the heating of carbohydrate-rich foods
and also in the process of roasted coffee beans.
The aim of our study was to determine the acrylamide content in different types of coffee and to assess
the impact of raw material and processing conditions.
Material and methods: Tested material comprised samples of coffee including roasted coffee (28),
instant coffee (11) and coffee substitutes (3). Samples were collected in stores all over Poland between
2008 and 2012. Acrylamide content was determined using LC-MS/MS methods. Deuterium-labeled
acrylamide (d3-AA) was used as an internal standard. The acrylamide content in samples was
presented as mean ± SD. To evaluate the colour of coffee we used the method of arranging (sequence).
Results: The highest average content of acrylamide was found in coffee substitutes and achieved the
level of 818 µg/kg (range: 528 ÷ 1145 µg/kg), then in instant coffee - 358 µg/kg (range: 152 ÷ 830
µg/kg). The lowest average level was found in roasted coffee - 179 µg/kg (range: 61 ÷ 397 µg/kg). We
found statistically significant differences (p < 0.01) between acrylamide contents in different types of
coffee. Recalculating our results to brew coffee (taking into account a standard way of preparing brew
coffee) we found that the cup of coffee (160 ml) supplied an average of 0.45 μg of acrylamide for
roasted coffee, 0.93 μg of acrylamide for instant coffee and 3.21 μg of acrylamide for coffee
substitutes.
There were a significant inverse correlation (r = - 0.56, p < 0.05) between acrylamide level and the
colour of roasted ground coffee samples. The average acrylamide level in Arabica species achieved the
level of 162 μg/kg and was lower than in Robusta species (188 μg/kg) and in Arabica and Robusta
mixture (180 μg/kg) but differences were not significant.
Conclusions: Our results show that coffee and coffee substitutes may be among the main contributors
of the acrylamide in populations with high coffee intake. However, it should be noticed that only
relatively small reduction of acrylamide levels in coffee appears achievable.
Key words: acrylamide, roasted coffee, instant coffee, coffee substitutes, colour of powder coffee
References:
1. Mojska H., Gielecińska I., Szponar L., Ołtarzewski M.: Estimation of the dietary acrylamide
exposure of the Polish population. Food Chem. Toxicol. 2010, 48, 2090-2096
2. Gielecińska I., Mojska H.: Oznaczanie akryloamidu w kawie metodą LC-MS/MS z elementami
walidacji. Rocz Panst Zakl Hig (in press)

416
Processing toxicants

OCCURRENCE OF FURAN IN TOMATO PASTE AND ITS RELATION WITH POTENTIAL

PRECURSORS

H. Gül Akıllıoğlu1, K. Savaş Bahçeci2, Vural Gökmen1

1
Hacettepe University, Department of Food Engineering, Beytepe, Ankara, Turkey
2
Hitit University, Department of Food Engineering, Çorum, Turkey
gulakillioglu@hacettepe.edu.tr

Furan is colorless and highly volatile heterocyclic organic compound used in some chemical
manufacturing industries. It has been demonstrated to be formed in a variety of heat processed foods.
The presence of furan is of potential health concern because it has been classified as ‘possibly
carcinogenic to humans’ by the International Agency for Research and Cancer. Furan is known to be
generated during heating of food by thermal degradation of food constituents. It has been shown that
the most efficient precursor of furan is ascorbic acid (AA) and its derivatives such as dehydroascorbic
acid (DHAA). Tomato is one of the most widely produced vegetables, and the vast majority are
thermally processed and concentrated into tomato paste. Since it contains relatively higher amount of
AA, furan may be formed in the heat treatment applied during concentration.
This study aimed to investigate the occurrence of furan and its potential precursors including AA and
DHAA in tomato pastes. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal
damage. There was an inverse linear correlation between furan and ascorbic acid concentrations in
tomate paste. Furan concentrations of tomato paste samples (28-30 Bx) were found to range between
0.18 and 0.91 ng/g. AA and DHAA levels were 234-917 μg/g and 57-117 μg/g, respectively. Tomato
pastes having higher ascorbic acid were found to have lower furan levels. This indicated clearly the
potential role of AA on the formation of furan in tomato paste during processing. HMF was also
detected in all samples, and its concentration ranged between 0.99 to 16.50 µg/g. Additionally, HMF
and furan concentrations were found to be highly correlated.
Acknowledgement:This work is supported by The Scientific and Technical Research Council of
Turkey (TUBITAK) (Project No. 111O367).
Keywords: furan, ascorbic acid, HMF, tomato paste

417
Processing toxicants

ACRYLAMIDE CONTENTS OF COMMERCIAL BABY BISCUITS

Mehmet Fatih Cengiz, Cennet Pelin Boyacı Gündüz

Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058, Antalya,

Turkey.

Acrylamide, a probably carcinogenic compound to humans, is a thermal processing contaminant that is

naturally formed in the wide range of carbonhydrate rich foods that had processed or cooked at high
temperatures. Also, acrylamide is generated in the foods that are used for infant or toddler nutrition.
In this study, acrylamide content in commercial baby biscuits in Turkey is presented. These products
can be a key source of acrylamide in infant or toddler diet due to their relatively widespread
consumption. A total of 33 samples including three different brands were analyzed for acrylamide
content withthe GC–MS method including the bromine derivatization. The method entails defatting,
water extraction, protein precipitation, bromination, ethyl acetate extraction and injection. The sample
pretreatment required no solid phase extraction clean up and concentration steps prior to injection. The
13
C3-labeled acrylamide was used as the internal standard. The limit of detection (LOD), limit of
quantification (LOQ) and % recovery were 7,46 μg/kg, 24,88 μg/kg, and 83,55% respectively.
Acrylamide content of baby biscuits ranged from
Results revealed that the acrylamide content of baby biscuits shows a great variation between brands
andwithin brands. The measurement results were in agreement with the results reported in the survey
report of the European Food Safety Authority.
Keywords: Acrylamide, Baby biscuit, Processing contaminant

418
Processing toxicants

ASSESSMENT OF DIETARY EXPOSURE OF ACRYLAMIDE IN SAUDI INFANTS

M. Thaiban, L. J. Marshall, C. Orfila and M. J Holmes

School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
(ml08mat@leeds.ac.uk)

Acrylamide is largely found in cooked starchy food, which is the staple food in many countries for all
age groups. Saudi infants’ foods are based on cereal, boiled meat, vegetables and fresh fruit. The aim
of this study is to determine the amount of acrylamide in the starchy food (bread, rice, pasta, popcorn,
chips, breakfast cereal and infant biscuits) consumed by Saudi infants using both high-performance
liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS). After
optimisation of the analytical methods used, the data is then used to estimate the dietary exposure of
acrylamide in Saudi infants using a point estimate approach. This is estimated as a “worst case”
scenario and therefore not a true representation of a population’s or an individual’s exposure.
Keywords: Acrylamide; HPLC; LC-MS; Dietary Exposure.
Reference:
Zhang, Y., Y.R. Ren, and Y. Zhang, New Research Developments on Acrylamide: Analytical
Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev, 2009. 109(9): p. 4375-4397.
Wang, H.Y., et al., SPE/HPLC/UV studies on acrylamide in deep-fried flour-based indigenous Chinese
foods. Microchemical Journal, 2008. 89(2): p. 90-97.
Al-Theeban, M., Assessment of Nutrition Status for Infants (4-24) Month In Jeddah. 2006, King Abdul
Aziz University: Jeddah.

419
Processing toxicants

PAH IN FOOD

Çiğdem AŞÇIOĞLU, Ramazan ŞEVİK

Afyon Kocatepe University, ANS CAMPUS, Faculty of Engineering, Food Engineering

Department,03200, Afyonkarahisar, Turkey
cozgunlu@aku.edu.tr

PAHs are a group of chemicals that are formed during the incomplete burning of coal, oil, gas, wood,
garbage or other organic substances. Tobacco or charbroiled food are some examples. They are made
of two or more fused benzene rings and are found everywhere in environment. They have mutagenic
and carcinogenic properties so they are included in the priority pollutant lists of Agency of Toxic
Substances and Disease Register (ATS-DR), The International Agency for Research on Cancer
(IARC), European Union(EU) and Environmental Protection Agency(EPA). Food processing methods
such as smoking and cooking at high temperatures are known major sources of PAH contamination.
PAHs are lipophilic in nature and usually accumulate in the fatty tissues of organisms. The formation
of PAHs is known to occur through pyrolysis of fat at temperatures above 200 °C and it is highly
stimulated at temperatures over 700 °C. Pyrolysis of other organic matter such as proteins and
carbohydrates might be involved, but the greatest concentrations of PAHs have been shown to arise
from fat pyrolysis . Consequently, if the food, especially foods rich in fat, is in direct contact with the
flame, pyrolysis of the fat in the food generates PAHs that become deposited on the food. A study, in
which different kinds of food are analysied in respect of PAH content, showed that highest levels of
total PAH were detected in meat and meat products , followed by oils and fats , and then dairy
products. Especially smoked foods like fishes, may contain PAHs. Wood smoke contains a large
number of PAH.
PAHs are also detected in vegetables which are grown near the industrial areas. It is specified that in
the inner leaf and root tissues of cabbage, leek, carrot, endive and lettuce are suspected to contain
PAHs in low concentrations. Even toasted bread may also contain PAHs. It is not only due to a
contamination at source but also ocur during toasting.
Scientific Committee on Food (SCF) demands of EU members a detailed analysis of relative ratios of
PAHs in food during technological procedures.
Keywords: PAH, food, pyrolysis

420
Processing toxicants

MITIGATION OF FOOD PROCESSING CONTAMINANTS BY ALTERNATIVE SUGAR

SUBSTITUTES

M.D del Castillo1, N. Martínez-Sáez1, E. García-Serna1, F.J. Morales2

1
Institute of Food Science Research (CIAL, UAM-CSIC), Madrid, Spain
2
Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
e-mail: fjmorales@ictan.csic.es

Acrylamide and hydroxymethylfurfural (HMF) are both potential human carcinogens that occur in
food as a result of cooking or heat processing. Both compounds are considered as important food
contaminants within the last several years, and research is ongoing in the areas of toxicology, exposure,
formation, and mitigation. The formation of acrylamide and HMF is part of the Maillard reaction,
which leads to browning and flavor changes in cooked foods. The proposedtechniques to mitigate
acrylamide are as follows: reducing the availability of free asparagine or reducing sugars, modifying
other ingredients, and changing cooking time or temperature.Different techniques appear to be useful
for different types of products. For cereal products, modifying the time or temperature of cooking,
avoiding use of ammonium bicarbonate, and using materials low in asparagine may be more
relevant.Most of them are also useful for reducing HMF formation because both chemicals are formed
by the same chemical event.Importantly, most proposed measures for reducing acrylamide are still
commercially unproven. For the approval of food processing contaminants’ mitigating techniques is
necessary to know whether these measures affect the taste, stability and safety of a product. The
present researcher aimed to mitigate acrylamide and HMF formation by reducing or substituting the
added sugar using maltitol or stevioside. The effect of the formulation on sensory properties of cookies
was also investigated. Four biscuit formulations were prepared based on wheat flour and using as sugar
sucrose, mixed sucrose and stevia, maltitol or stevia. HMF determination was based on the method of
Rufián-Henares et al., 2006 (1) while acrylamide was determined by HPLC-MS according to Arribas-
Lorenzo and Morales (2009). Color measurements were performed on the ground and homogenized
samples using a Hunter Lab D25-9 optical sensor (Hunter Associated Laboratory, Reston, Virginia,
USA) according to the CIE Lab scale(3). A sensorial panel tested the acceptance of the newly
formulated foods. Replacing reducing saccharides by saccharide alcohols such as maltitol and stevia
significantly reduce the formation of food processing contaminants during baking. Substituting sugars
altered some of the cookie quality attributes such as color development however it was not reflected on
acceptance for the panelists.
Key words: acrylamide; HMF, furfural, maltitol and stevia
References
Rufián-Henares, J. A. , Delgado-Andrade, C. Morales, F. J. Journal of the AOAC International, 89,
2006, pp. 161–165. Arribas-Lorenzo, G.; Morales, F.J., Dietary Exposure to acrylamide from potato
crisps to Spanish population. Food Additives and Contaminants, 26, 2009, pp. 289-297 CIE
Colorimetric Committee: Technical notes: Working program on colour differences. Journal of the
Optical Society of America, 64, 1974, pp. 896–897.
Acknowledgement: This work was supported by the grant AGL2010-17779 (NATURAGE)

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Contaminants in Food and Feed

423
Contaminants in food and feed

INSIGHTS INTO FUNGAL AND PLANT METABOLISM THROUGH MASS

SPECTROMETRY AND SIGNIFICANCE TO FOOD & FEED SAFETY

Ebru Ates and Michal Godula

Thermo Fisher Scientific - Food Safety Response Center, Dreieich, Germany

ebru.ates@thermofisher.com

Agricultural crops can be infected by fungi during growth, drying and subsequent storage. These fungi
can lead to the production of toxic metabolites, the identity and quantity being influenced by
environmental conditions such as temperature, water activity and humidity. Equally plants themselves
can also produce a range of naturally occurring toxins, many of which can become undesirable
contaminants in the food and feed chain. To ensure food & feed safety, screening for targeted plant and
fungal toxins is frequently conducted. However, this can be very ‘hit and miss’ as the many variables
controlling toxin production make prediction of what to look for, very uncertain. Recent developments
in instrumental techniques have now made it possible to conduct untargeted screening of food and
feed, without preconceptions of the contaminants being sought.
In this presentation we explain how high resolution mass spectrometry (HRMS) in full scan mode can
be used for measuring accurate masses of plant and fungal toxins. Initially on-line sample clean-up is
used as a preparative separation of small molecules from larger matrix compounds and is very rapid
being completed in 1.5 min. State-of-the-art HRMS instrumentation using Orbitrap technology enables
a resolution of R=240,000 for specific analysis in very complex matrices. The accurate masses of the
detected compounds can be used for screening for possible toxins against a database of more than 600
metabolites which can occur in wheat, maize and animal feed. The chemicals of interest can then be
distinguished from background matrix and isobaric compounds using a mass accuracy of less than 5
ppm. The HRMS instrument was operated at R= 100,000 in ESI positive/negative switching full scan
mode (m/z 100-900) with parallel experiments using higher collision dissociation cell (HCD) for
additional detection of fragment ions for compound confirmation. A survey of market samples of
maize, wheat and animal feed products for metabolites with known fragmentation patterns and
additional compound confirmation of non-targeted metabolites was performed using this novel
instrumental analysis.
Keywords:fungal metabolites, cereals, targeted and non-targeted screening, high resolution mass
spectrometry

425
Contaminants in food and feed

PESTICIDE RESIDUES IN TEA: SAMPLES COLLECTED ACROSS VARIOUS MARKETS

Jana Pulkrabova, Lucie Drabova, Jana Zuzankova, Kamila Kalachova, Tomas Cajka,
Jana Hajslova

Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague, Technicka 3,
Prague 6, Czech Republic
E-mail: jana.pulkrabova@vscht.cz

Since tea is very popular beverage and a lot of pesticides are used during the production of this
commodity, it is expectable that residues of active ingredients may occur in the ‘final’ product. In this
study, many types of pesticides possessing a wide range of physico-chemical properties were selected
for the evaluation of a rapid analytical method for black and green tea. The sample preparation method
was streamlined as much as possible to achieve acceptable recovery and repeatability of target analytes
and, at the same time, reduce the amount of non-volatile and semi-volatile co-extracts. In this work, a
new rapid method for the determination of 135 pesticide residues in green and black dry tea leaves and
stalks employing GC–MS/MS with a triple quadrupole was developed and validated. A substantial
simplification of sample processing prior to the quantification step was achieved: after addition of
water to a homogenised tea leaves sample, transfer of analytes into an acetonitrile layer was aided by
the addition of inorganic salts. Bulk co-extracts (including caffeine), contained in the crude organic
extract obtained by partition, were subsequently removed by liquid–liquid extraction using hexane with
the assistance of added 20% (w/w) aqueous NaCl solution. The importance of matrix hydration prior to
the extraction for achieving good recoveries was clearly demonstrated on tea samples with incurred
pesticide residues. For most of the analytes, recoveries in the acceptable range of 70–120% and
repeatabilities (RSDs) ≤20% were achieved for both matrices at spiking levels of 0.01, 0.1 and 1
mg/kg. Under optimised GC–MS/MS conditions, most of the analytes provided lowest calibration level
≤0.01 mg/kg, permitting the control at the maximum residue levels (MRLs) laid down in Regulation
(EC) No 396/2005.
This new rapid and simple method was used for the analysis of 50 samples included green and black
teas, some of them flavoured. In total, more than 80% of the samples were ‘positive’ (≥0.01 mg/kg)
containing at least one pesticide residue. Cypermethrin, endosulfans, propargite, bifenthrin,
cyhalothrin, triazophos, chlorfenapyr, chlorpyrifos methyl and buprofezin were the most frequently
found pesticides. Some samples contained residues around the MRLs and in three sample, two residues
(buprofezin and triazophos), exceeded the MRLs. It was observed that green tea resulted in more
positive findings than black tea. The higher occurrence of pesticide residues was observed for
aromatised green teas, in which case essential oils and flower petals might introduce pesticides to those
teas. This indicates that to reduce consumers’ dietary exposure, tea represents one of the food
commodities worthy of frequent monitoring for pesticide residues.
The financial support of the Ministry of Education, Youth and Sports of the Czech Republic (projects
MSM 6046137305 and LH11059) is acknowledged.
Keywords:pesticide residues, tea, GC–MS/MS

426
Contaminants in food and feed

VARIATION OF PESTICIDE RESIDUES WITHIN THE ROWS OF A FIELD

Perihan Yolci Omeroglua, Árpad Ambrusb, Dilek Boyaciogluc,

a
Okan University Food Engineering Department ,Turkey
e-mail: perihan.yolciomeroglu@okan.edu.tr
b
National Food Chain Safety Office, Hungary
c
Istanbul Technical University Food Engineering Department, Turkey

The variation of pesticide residues within a field is an inevitable source of random error and lead to
sampling uncertainty that should be taken into account for the correct interpretations of the analytical
result. The aim of this study is to demonstrate the variation of pesticide residues within a row of a field.
In the scope of this study, two cabbage fields located in Philippines and two lettuce fields located in
Hungary and Spain were selected from the field trials performed within the frame of a coordinated
research progamme supported by FAO/IAEA1. Totally, 120 primary samples were taken from
different rows of each field following simple random sampling. Profenos and phenthoate residues in
cabbage samples, chlorothalonil, endosulfan, chlorpyrifos-methyl, and primiphos-methyl in lettuce
samples were analysed with pre-validated gas chromatographic methods. The reliability of the results
in every analytical batch was monitored with additional recovery tests and analysis of replicate test
portions. Recoveries, the reproducibility of analysis and laboratory phase were within the acceptable
range according the international accepted guidelines. These internal quality control measures
confirmed that the analyses of the samples were carried out properly and produced reliable and
accurate results. Minimum, maximum, median, and average residue values and coefficient of variation
of residues(CVR) in each row in a field were calculated and were compared to each other. The results
indicated that minimum, maximum, and average residues and CVR values varied greatly between rows
in each field. The variation of residues within a row can be either lower or higher than the variation
within a field. The difference in residue distribution occurred between rows lead to inevitable
variability within a field. Therefore, sampling should be carried out randomly on sufficiently large area
that represents the whole field.
Keywords: pesticide residues, sampling uncertainty, distribution, leafy vegetables
1 Food and Agricultural Organisation (FAO) & International Atomic Energy Agency (IAEA).
Development of Sampling Guidelines for Pesticide Residues and Strengthening Capacity to Introduce
Certification Systems, PFL/INT/856/PFL – 111740, 2002.

427
Contaminants in food and feed

EFFECTS OF MIXING LOTS ON SAMPLING UNCERTAINTY

Perihan Yolci Omeroglua, Árpad Ambrusb, Dilek Boyaciogluc

a
Okan University Food Engineering Department, Turkey
e-mail: perihan.yolciomeroglu@okan.edu.tr
b
National Food Chain Safety Office, Hungary
c
Istanbul Technical University Food Engineering Department, Turkey

Marketed commodities generally include food products coming from different lots, which have
received different pesticide regimes. The European Union regulation prohibits mixing different lots or
using untreated lots to reduce residue levels. The aim of this study is to investigate the effect of mixing
lots on sampling uncertainty of pesticide residue analysis. In the scope of this study, two cabbage fields
located in Philippines and two chicory fields located in Italy were selected from the field trials
performed within the frame of a coordinated research progamme supported by FAO/IAEA1. Totally,
120 primary samples were taken from each field following simple random sampling. Profenos and
phenthoate residues in cabbage samples, tolclofos-methyl in chicory samples were analysed with pre-
validated gas chromatographic methods. The reliability of the results in every analytical batch was
monitored with additional recovery tests and analysis of replicate test portions. Recoveries, the
reproducibility of analysis and laboratory phase were within the acceptable range according the
international accepted guidelines. The residue data sets of two cabbage lots treated with profenofos and
phenthoate and two chicory lots treated with tolclofos-methyl were mixed at 1:1 mixing ratio.
Following mixing lots, 1000 composite samples with sample size of 5 were drawn with replacement
from the residue data sets of each mixed lot. The estimated sampling uncertainties in the mixed lots of
cabbage samples both for phentoate and profenos approximately doubled compared to their unmixed
lots. Since the variation in residue concentrations of two chicory lots were close to each other, average
residue and the related sampling uncertainty did not change when these two lots were mixed at 1:1
ratio. Therefore, it is concluded that variation of residues in mixed lots may be much larger or smaller
depending on the residue levels and mixing ratios of different lots. Effect of mixing would be much
larger if a treated and untreated lot is mixed. These results also confirm that each lot should be sampled
separately. Moreover, the typical combined uncertainty of measured residues estimated as 0.40 for
brassica leafy vegetables2 is only applicable for single lots.
Keywords: pesticide residues, sampling uncertainty, mixed lot, leafy vegetables
1Food and Agricultural Organisation (FAO) & International Atomic Energy Agency (IAEA).
Development of Sampling Guidelines for Pesticide Residues and Strengthening Capacity to Introduce
Certification Systems, PFL/INT/856/PFL – 111740, 2002.
2Ambrus, A., 2009. Estimation of sampling uncertainty for determination of pesticide residues in plant
commodities, Journal of Environmental Science and Health, Part B, 44, (7), 627- 639.

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Contaminants in food and feed

DRIED VINE FRUITS ORIGINATED FROM GREECE AS SUBSTRATE FOR

AFLATOXIN B1 PRODUCTION

A.Kanapitsas, E.Kollia, P.Kostarelou, P.Markaki

Department of Food Chemistry, School of Chemistry, National and Kapodistrian University of Athens,
Panepistimiopolis Zografou, GR 157 71 Athens, Greece (akanapitsas@chem.uoa.gr)

Botanical products and various dried fruits are in great demand in the health food markets. Dried
products can be infected with fungi either already present on the primary product, or during the drying
process that takes place under unsanitary conditions. There have been many investigations of the
occurrence of mycotoxins in these products. Dried fruits, particularly dried vine fruits have been of
considerable interest.
The species of Aspergillus, Penicillium and Fusarium produce mycotoxins, which invade crops in the
field and may grow on foods during storage under favorable conditions of temperature and humidity.
Aflatoxins are difuranocoumarin derivatives produced by a polyketide pathway by many strains of
Aspergillus flavus, Aspergillus parasiticus and the rare Aspergillus nomius, which contaminate plants
and plant products. They have been detected in various food commodities from many parts of the
world and are presently considered as one of the most dangerous contaminants of foods and feeds.
The aim of this study was to investigate the aflatoxin B1 (AFB1) production by Aspergillus parasiticus
in two different kinds of dried vine fruits originated from Corinth and Crete, in comparison to the
AFB1 production in Yeast Extract Sucrose (YES) medium under the same conditions. All samples
were incubated for 15 days at 30 oC. In addition, AFB1 occurrence was studied intwenty-six samples of
dried vine fruits, conventional and organic, of Greek origin.
Moreover, development and validation of a method for AFB1 determination in dried vine fruits is
described using a methanolic-aqueous extraction followed by immunoaffinity columns clean-up step
and High Pressure Liquid Chromatography (HPLC) with Fluorescence Detector (FD). The recovery of
the method was found to be 97.6% (RSD%= 6.46), while the detection limit (DL) and quantification
limit were 0.045 ng g-1 and 0.090 ng g-1 respectively.
Results showed that the maximum production of AFB1 in dried vine fruits originated from Corinth and
Crete was observed on 12th (87.33 ng AFB1 g−1) and 7th day (0.367 ng AFB1 g−1) of incubation,
respectively. On the other hand, AFB1 production by A.parasiticus (control) in YES medium
continued until the last day of incubation at high levels. The AFB1 production in YES medium on the
12th day of observation was approximately ∼13141 and ∼48 -fold higher, compared to the production
in dried vine fruits originated from Crete and Corinth, respectively, the same day. Therefore, dried vine
fruits originated from Crete and Corinth did not provide a good medium for AFB1 biosynthesis.
Additionally, results of 26 samples examined showed that only two samples of dried vine fruits were
found to be contaminated with 0,61ng AFB1/g and 0,10ng AFB1/g. Four samples were found to be
contaminated with traces, while twenty samples were below the DL of the method.
Keywords: Aflatoxin B1, Aspergillus parasiticus, Dried vine fruits, Yeast Extract Sucrose medium,
H.P.L.C.
References
Bennett J.W., Klich M., 2003. Mycotoxins, Clinical Microbiology Reviews, 16, pp. 497–516–298
Berry C.L., 1998. The Pathology of mycotoxin, Journal of Pathology, 154, pp. 301–311
Trucksess M.W., Scott P.M. 2008. Mycotoxins in botanicals and dried fruits: A review, Food
Additives and Contaminants. 25, pp. 181-192.

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Contaminants in food and feed

PESTICIDE RESIDUES IN GRAPES AND EFFECT OF DRYING PROCESS ON RESIDUES

1
Ayşe Özbey, 2Şeyda Cingöz
1
Niğde University, Faculty of Engineering, Department of Food Engineering, Niğde, Turkey
2
Gaziosmanpaşa University, Faculty of Engineering and Natural Science, Department of Food
Engineering, Tokat, Turkey

Grapes are one of the most popular and the widespread cultural fruit in the world. World's fresh grape
production is about the 65 million tons per year and the 7.5 million hectares of the world are dedicated
to grapes. Grapes are a good source of necessary vitamins and minerals, including potassium, iron,
calcium, and vitamin B. Furthermore, grapes are also a very rich source of fiber and antioxidants. Since
there is need for pesticide treatments on grapes as near as possible to harvest, high residues could be
present on grapes at harvest time. Raisins are produced by dehydrating grapes generally in using the
heat of the sun. Pesticide residues on grapes can pass into the dried product depending on the
concentration factor of the fruit. The objectives of this work were to determine the chlorpyrifos,
diazinon, dimethoate, iprodione, methidathion residues on grapes and effect of sun-drying on these
pesticide residues. Fresh grapes (10 samples) were bought from local markets. Pesticide residues were
determined according to QuEChERS-multiresidue method using GC-MS.
The most frequently found pesticide was methidathion and all samples exceeded the maximum residue
level (MRL) of methidathion. Four samples contained iprodione and two samples contained
dimethoate above the MRL. The iprodione residue level in raisins showed a value 3.5 times higher than
that in the fresh grapes. Other pesticide residues reduced by 40-92%.
Keywords: Pesticide residues, grape, raisin, sun-drying

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Contaminants in food and feed

NEW-ADVANCED-VERSATILE METHODOLOGY FOR SAMPLE PREPARATIONS FOR

ANALYSIS OF AFLATOXIN M1 IN MILK USING LC-MS/MS

Mehmet BALCI1, İrfan ÜNLÜSAYIN 2, Gökçe GÖKSU GÜRSU 1 and Nezih HEKİM 3

1 SEM Laboratuar Cih. Paz. San. ve Tic. A.Ş., Research & Development Laboratory, İnönü Mah.
Kartal C. Ataşehir, İstanbul, Turkey
2 Formerly, SEM Laboratuar Cih. Paz. San. ve Tic. A.Ş., Research & Development Laboratory
3 Boğaziçi University, Inovita, Kandilli Kampüsü, BME-TAM Binası, 34684 Çengelköy, İstanbul,
Turkey
e-mail: gokce.goksu@semlab.com.tr

Aflatoxins are a group of mycotoxins produced by certain fungi, especially Aspergillus flavus and A.
parasiticus. There are four major naturally occurring aflatoxins: B1, B2, G1 and G2. Among them,
aflatoxin B1 (AFB1) is notoriously the most common and toxic [1]. The International Agency for
Research on Cancer of the World Health Organization (WHO) classified AFB1 as a Group 1 human
carcinogen. Aflatoxin M1 (AFM1) is the hydroxylated metabolite of AFB1. For the first time, AFM1
was found in the milk of lactating animals that consume feedstuffs contaminated with AFB1 in the
1960s. For aflatoxin M1, the Scientific Committee for Food concluded that there is sufficient evidences
that aflatoxin notoxic carcinogen; its carcinogenic potency is estimated to be approximately 10 times
lower than aflatoxin B1.
The European Community prescribes that the maximum residue level (MRL) of AFM1 in liquid milk
should not exceed 0.05 ngml-1[2]. Such low MRL limits require highly sensitive methods for the
detection and quantification of AFM1 in milk.
In this study, an easy, fast and sensitive method comprising a single extraction without solid-phase
extraction and LC-ESI-MS/MS determination was developed for analyzing AFM1 in milk with a limit
of detection (LOD) of 0.002 ngml-1and limit of quantification (LOQ) of 0.005 ngml-1. Quantitative
analysis is carried out using multiple reaction monitoring (MRM) mode and run to run analysis time
takes only 7.5 min. In contradiction to existing reference methods, this new method has no need to use
an immunoaffinity column as a clean-up device – this provides lower analyzing cost and shorter
sample preparation time with only 5 minutes.
The calibration curve is linear between 0.006 ngml -1to 2 ngml-1.
This new method is a breakthrough : very easy, fast, reliable, sensitive and low in cost for the routine
monitoring of aflatoxin M1 in milk.
Keywords: Aflatoxin M1, LC-ESI-MS/MS, milk
References
[1] Wang, H., Zhou, X.J., Liu, Y.Q., Yang, H.M. and Guo, Q.L., 2010, Food Additives and
Contaminants, 27 (9), 1261-1265.
[2] European Commission, 2001, Regulation No. 466/2001, Off. J. Eur. Comm. L., 077:1-13.

431
Contaminants in food and feed

NEW-ADVANCED-VERSATILE METHODOLOGY FOR SAMPLE PREPARATION FOR

ANALYSIS OF MULTI-MYCOTOXINS IN DIFFERENT FOOD COMMODITIES USING LC-
MS/MS

Mehmet BALCI 1, İrfan ÜNLÜSAYIN 2, Gökçe GÖKSU GÜRSU 1and Nezih HEKİM 3
1
SEM Laboratuar Cih. Paz. San. ve Tic. A.Ş., Research & Development Laboratory, İnönü Mah. Kartal
C. Ataşehir, İstanbul, TURKEY
2
Formerly, SEM Laboratuar Cih. Paz. San. ve Tic. A.Ş., Research & Development Laboratory
3
Boğaziçi University, Inovita, Kandilli Kampüsü, BME-TAM Binası, 34684 Çengelköy, İstanbul,
TURKEY
e-mail: gokce.goksu@semlab.com.tr

Mycotoxins are toxic secondary metabolites produced by various mold specious growing on many
agricultural commodities and processed food, either in the field or during storage [1]. Mycotoxins are
compounds with various chemical structures and, therefore cause various biological effects in animals
and humans such as toxic, carcinogenic, estrogenic, mutagenic, teratogenic, and immunotoxic effects
[2]. Due to the serious effects on humans and animals, Commission Regulation (EC) No 1881/2006
and its amendments have set maximum residue levels (MRLs) for 13 mycotoxins. It is therefore
necessary to apply sensitive and reliable analytical methods able to reach the regulatory levels establish
by the EC.
The aim of our study has been to develop a multi-mycotoxin method able to cover, in a single run,
mycotoxins which are Aflatoxin B1, B2, G1, G2, Ochratoxin A, T-2 toxin, Deoxynivalenol, Nivalenol,
Neosolaniol, Zearelanone, Sterigmatocystine, Fusarenone-X(aflatoxin M1 and patulin are analyzed by
separate methods) – all of them mentioned by the European Union (EU) food legislation.
This new method describes the determination of 12 mycotoxins using simple extraction steps followed
by liquid chromatography with electrospray ionization triple quadrupole mass spectrometry (LC-ESI-
MS/MS) without the need for any clean-up. Sample preparation consists of only two simple extraction
steps without any concentration or solid-phase extraction and it takes only 20 min. Also the LC-
MS/MS run time takes only 12 min (run to run). This method has been studied in peanuts, pistachio,
hazelnuts, dried fig, chips (containing maize and peanut) matrixes. The LOQs of the whole method in
these matrixes are in the ranged 0.1-0.7 µg/kg which are below the MRLs specified in Commission
Regulation (EC) No 1881/2006 and amendments.
As a result, a sensitive, fast, reliable as well as low cost method has been developed for multi-
mycotoxin routine analysis in solid food commodities.
Keywords: Mycotoxins, LC-ESI-MS/MS, nuts, pistachio, fig
References
[1] Sulyok, M., Berthiller, F., Krska, R., Schuhmacher, R., 2006, Rapid Commun. Mass Spectrom.,
20:2649-2659.
[2] Bennett, J.W., Klich, M., Mycotoxines, 2003, Clin. Microbiol. Rev., 16(3): 497.

432
Contaminants in food and feed

MYCOTOXIN PROFILE OF FUSARIUM LANGSETHIAE STRAINS ISOLATED FROM

ITALIAN WHEAT: IDENTIFICATION AND CHARACTERIZATION OF NEW
TRICHOTHECENE GLYCOSIL DERIVATIVES

Veronica M.T. Lattanzio1, Michelangelo Pascale1, Miriam Haidukowski1, Biancamaria Ciasca1,

Alessandro Infantino2, Alberto Santori2, Angelo Visconti1
1
Institute of Sciences of Food Production, National Research Council of Italy, Via Amendola, 122/O,
70126 Bari, Italy; email: veronica.lattanzio@ispa.cnr.it
2
Consiglio per la Ricerca e sperimentazione in Agricoltura-Plant Pathology Research Center, Via C. G.
Bertero, 22, I-00156, Rome, Italy

Fusarium species are common contaminants of cereals capable to produce a large number of
mycotoxins in the field, among which trichothecenes constitute the largest group. Aim of the present
study was the characterization of the toxigenic profile of F. langsethiae strains isolated from Italian
wheat samples representative of different cultivation areas. The production of the major type-A
trichothecenes, namely T-2 toxin (T-2), HT-2 toxin (HT-2), diacetoxyscirpenol (DAS) and neosolaniol
(NEO), as well as of the relevant glycosil derivatives, was investigated by liquid chromatography-
tandem mass spectrometry (LC-MS/MS) analysis in cultures of twenty-nine strains of F. langsethiae
grown on wheat. Fungal identification was confirmed by PCR with specific primers. Each isolate was
grown on autoclaved wheat kernels (aw0.994) at 25°C for 30 days. All but one isolate were able to
produce T-2, HT-2 and NEO, while only 9 out of 29 isolates were able to produce DAS. Interestingly,
one isolate produced only DAS. The range of toxin concentrations varied from 0.35 to 35.02 mg/kg for
T-2 toxin, from 1.27 to 63.81 mg/kg for HT-2 toxin, from 0.01 to 13.14 mg/kg for DAS, and from 0.74
to 20.62 mg/kg for NEO.
Recently, the production of T-2 and HT-2 glucosides by F. sporotrichioides in wheat and oats cultures
has been reported (1,2). Most of the 29 isolates of F. langhsethiae analyzed in this study were found to
be able to produce T-2 and HT-2 glycosil derivatives. Furthermore two mono-glycosil derivatives of
NEO and DAS, respectively, were identified and characterized for the first time. Detailed structural
information were obtained by analysis of their fragmentation patterns. The NEO glycosil derivative
was detected in 14 isolates, whereas the DAS glycosil derivative was found in 5 isolates.
The results obtained showed that there is a potential risk of occurrence of type-A trichothecenes,
including T-2, HT-2, NEO and DAS, in wheat in Italy. Moreover new knowledge was generated on
glycosilated forms of trichothecenes. Tracking down these masked forms along the food/feed chain
would enable to collect information on their relevance in human/animal exposure to mycotoxin risk.
Keywords: Fusarium mycotoxins, trichothecenes, masked mycotoxins, LC-MS/MS
[1] Busman M, Poling SM, Maragos C (2011) Toxins 3:1554-1568.
[2] Lattanzio VMT, Visconti A, Haidukowsky M, Pascale M (2012) J Mass Spectrom 47:466-475.
This work was done within the frame of the Project “MICOPRINCEM” funded by the Italian Ministry
of Agricultural, Food and Forestry Policies (MiPAAF).

433
Contaminants in food and feed

METHOD FOR THE DETERMINATION OF CHLORAMPHENICOL IN FOOD

Patrícia A. S. Tette, Letícia R. Guidi, M. Beatriz A. Glória

Departamento de Alimentos, Faculdade de Farmácia Universidade Federa de Minas Gerais, Belo

Horizonte, Minas Gerais, Brazil. mbeatriz@ufmg.br

Chloramphenicol is a broad spectrum antibiotic, which makes it effective in the treatment of various
infectious diseases. However, its use for veterinary practice in animals intended for human
consumption was banned in Brazil and many other countries because of toxicological factors such as
the development of aplastic anemia. Thus, foods of animal origin must be verified by highly sensitive
and selective methods for the presence of antibiotic in order to ensure consumer safety. The objective
of this study was to evaluate the presence of chloramphenicol in samples of fish, milk and honey from
farms (milk) and from the market of Belo Horizonte, MG, Brazil. The method was optimized and
validated. Chloramphenicol was extracted from the samples by solvent extraction using ethyl acetate
and it was analyzed by liquid chromatography with detection by mass spectrometry (LC-MS/MS).
Chromatography was performed on an Agilent 1200 HPLC. The separation was achieved on an Aqua
C18 column (50 x 2.0 mm, 5 μm). The column temperature was maintained at 40 °C. The injection
volume was 10 μL and the flow rate was 0.7 mL/min. A mass spectrometer AB SCIEX QTRAP 5500
was connected to the LC via electrospray ionization interface. The analysis was performed in the
negative ionization mode and the samples were analyzed by multiple reaction monitoring. The
detection limit was 0.026 μg/kg. There was only one positive result for chloramphenicol in fish and the
level detected was below the maximum residue limit established by law (0.30 μg/kg). Among the
samples of milk, 41% were positive for chloramphenicol and four samples contained concentrations
above the maximum limit allowed by law (0.30 μg/L). Chloramphenicol was not found in the samples
of honey analyzed. The results obtained suggest that chloramphenicol is still being used, which
demonstrates the need for control by food and health authorities.
Keywords:chloramphenicol, fish, honey, milk.
Financial support: Fapemig, CNPq and Capes.

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Contaminants in food and feed

FAST SCREENING AND CONFIRMING BY HIGH RESOLUTION ACCURATE MASS LC-

MS/MS OF PESTICIDES AND MYCOTOXINS IN MATRIX

Frans Schoutsen1, Hans Mol2, Paul Zomer2

1
Thermo Fisher Scientific, Breda, Takkebijsters 1, The Netherlands
2
Rikilt Wageningen UR, Akkermaalsbos 2, Wageningen, The Netherlands

Pesticides and mycotoxines are common contaminants which are monitored in fruit and vegetables.
Because of the large numbers of these compounds a fast screening method would be more time
efficient. Commonly analysis methods only dealt with part of these compounds within but the last few
years a trend towards methods covering different classes of residues and contaminants can be observed.
Most of these wide-scope methods use LC coupled to full scan mass spectrometry as the separation and
detection method, in particular with High Resolution and accurate mass. This has been described as the
preferred screening tool due to the possibility to look for a large number of compounds and also
because it enables retrospective analysis [1].Because of the different properties of the many
compounds to analyze for, a generic extraction method with little or no clean-up is required [1]. The
resulting complex extracts are a challenge for the mass spectrometer to detect the compounds of
interest at low (10-100 µg/kg) levels. In this work we explore the potential of a new, ultra-high
resolution mass spectrometer with pre-cursor selection MS2 (Q-Exactive Orbitrap). It is demonstrated
that the use of very high resolving power, up to 140,000 [FWHM], is required to obtain reliable and
correct mass assignment (within 2 ppm) in the most complex extracts [2]. In this work, different
experiments were being applied to the screening of mycotoxins and pesticides in different matrices
using a quadrupole-Orbitrap analyzer – Q-Exactive™. The MS/MS spectra were generated by making
use of a high energy collision induced dissociation cell (HCD). The experiments were tested and
evaluated in terms of quantification and confirmatory capabilities for the analyses of mycotoxins and
pesticides in different food and feed matrices
References
[1] Mol et al, Anal Chem., 80(24) 9450 (2008)
[2] Kellmann et al, J Am Soc Mass Spectrom. 20(8) 1464-76 (2009)
Key Words: LC-MS, High Resolution Accurate Mass, Pesticides, Mycotoxines

435
Contaminants in food and feed

MINIMISATION OF THE PAH CONTENTS IN SMOKED MEAT PRODUCTS BY

EMPLOYING DIFFERENT TYPES OF WOOD

Alexander Hitzel1, Margarete Pöhlmann1, Fredi Schwägele1, Karl Speer2, Wolfgang Jira1
1
Analysis Division, Max Rubner-Institut (MRI), E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany
2
Technische Universität Dresden, Department of Special Food Chemistry, Dresden, Germany
E-mail address: karl.speer@chemie.tu-dresden.de

The aim of the research project “Minimisation of the PAH contents in meat products by optimisation of
the conditions of conventional smoking” was to develop smoking conditions that decrease the contents
of polycyclic aromatic hydrocarbons (PAHs). In addition to drying and salting smoking is the oldest
method to preserve food, especially meat. Nowadays, the smoking process is often automated and
conduces more to the flavoring than to the preservation of the product. The temperature of the smoke is
one parameter of the process. Salamis are usually cold-smoked whereas Frankfurter-type sausages are
hot-smoked. In Europe, the most commonly used wood type for smoking is beech and, in some
regions, oak or alder. Besides the positive compounds of the smoke such as aldehydes, ketones,
organic acids, and phenolic substances, there are also undesired compounds such as PAHs [1]. These
PAHs consist of two or more condensed aromatic carbon rings and are formed during the incomplete
combustion of organic material. Some of them are well-known for their carcinogenic properties [2].
Until now, there has been only a limited number of studies concerning the influence of the type of
wood on the level of the PAH in smoked meat products. However, there is evidence that the type of
wood has a significant influence on the PAH contents in smoked meat products [3]. The main objective
of this study was to investigate the correlations between the PAH contents and the phenolic substances
in Frankfurter-type sausages and mini-salamis depending on the type of wood used for smouldering
smoke. The investigations focused on benzo[a]pyrene (BaP) and the sum content of BaP, chrysene
(CHR), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF) (PAH4). New maximum levels of
30 µg/kg (1/9/2012 to 31/08/2014) and, later, of 12 µg/kg were established for PAH4 in smoked meat
products by Commission Regulation (EU) No 835/2011. Within the group of the desired phenolic
substances the dominant compounds guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-
isoeugenol were analyzed as well.
For the 51 smoking experiments, wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and
beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and
bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the
range of 35% to 40% for Frankfurter-type sausages and in the range of 36% to 55% for mini-salamis
compared to the commonly used beech wood. Higher PAH contents when using softwood were not
observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the
PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances
in sausages smoked with poplar were higher or only slightly lower compared to the use of beech. The
patterns of the phenolic substances were not only different for hardwood (syringol: 29%) and softwood
(syringol: 2%) but also for Frankfurter-type sausages (guaiacol: 8%, trans-isoeugenol: 46%) and mini-
salamis (guaiacol: 35%, trans-isoeugenol: 15%).
Keywords
Polycyclic aromatic hydrocarbons; phenolic substances; meat products; smoking; wood types
References
[1] Toth, L. (1982). Chemie der Räucherung. Verlag Chemie, Weinheim, Germany.
[2] IARC (2010). Monographs on the evaluation of carcinogenic risks to humans, Vol 92, Lyon,
France:http://monographs.iarc.fr/ENG/Monographs/vol92/mono92.pdf.
[3] Stumpe-Viksna, I., Bartkevics, V., Kukare, A., & Morozovs, A. (2008). Polycyclic aromatic
hydrocarbons in meat smoked with different types of wood. Food Chemistry, 110, 794-797.

436
Contaminants in food and feed

A HS-SPME-GC-MS SCREENING-METHOD FOR DETERMINING NICOTINE IN GREEN

AND BLACK TEA

Gesche Wittpahl, Christian Schött, Isabelle Kölling-Speer, Karl Speer

Technische Universität Dresden, Department of Special Food Chemistry, Dresden, Germany

E-Mail address: karl.speer@chemie.tu-dresden.de

Nicotine is a toxic alkaloid of the tobacco plant but also a constituent of other nightshade plants such as
potatoes and tomatoes. Furthermore, the presence of nicotine has been reported for mushrooms and tea.
The natural origin of nicotine in these two products has been unknown to this day. An external
contamination, for example, by the prohibited use of nicotine as an insecticidal component, is also
thinkable [1, 2]. Therefore, in the EU regulation (EU) No 812/2011 (amendment of regulation (EC) No
369/2005), a new temporarily maximum level of 0.6 mg/kg for nicotine in tea (Camellia sinensis) was
set [3].
To control this maximum permissible value, a fast screening method for the analysis of nicotine in
green and black tea was developed. By means of HS-SPME-GC-MS the limit of detection for nicotine
is lower than 0.1 mg/kg in spiked tea samples. The results for 12 green and 26 black teas will be
presented.

Keywords
Nicotine, HS-SPME-GC-MS, green and black tea, screening-method

References
[1] Food standards Australia New Zealand, Final assessment Report. Proposal P278 – Use of Nicotine
and Nicotiana Species in Food, 2004
[2] BfR (2009): Nikotin in getrockneten Steinpilzen: Ursache der Belastung muss geklärt wer-
den. Stellungnahme 009/2009 des BfR vom 28. Februar 2009
[3] COMMISSION REGULATION (EU) No 812/2011 of 10 August 2011 amending Annex III to
Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum
residue levels for dimethomorph, fluopicolide, mandipropamid, metrafenone, nicotine and
spirotetramat in or on certain products, Official Journal of the European Union, 2011, L208/1-L208/22

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Contaminants in food and feed

EFFECT OF GAMMA IRRADIATION ON THE PRODUCTION OF AFLATOXIN B1 BY

Aspergillus parasiticus IN CURRANTS ORIGINATED FROM GREECE

A.Kanapitsas1, A.Batrinou2, A.Aravantinos3, P.Markaki1

1
Department of Food Chemistry, School of Chemistry, National and Kapodistrian University of
Athens, Panepistimiopolis Zografou, GR 157 71 Athens, Greece (akanapitsas@chem.uoa.gr)
2
Department of Food Technology, Technological Educational Institution of Athens, Agiou Spyridonos
St, 12210, Aegaleo, Greece
3
Department of Physics, Technological Educational Institution of Athens, Agiou Spyridonos St,
12210, Aegaleo, Greece

Mycotoxins are toxic compounds produced by different types of fungus, mainly belonging to the
Aspergillus, Penicillium and Fusarium genera and are commonly found in agricultural products.
They are referred to as a global risk and are legitimately considered one of the most serious challenges
to food security, human health, animals and the modern toxicology. So far more than 400 mycotoxins
have been reported. Aflatoxins are recognized as the most important mycotoxins.
Aflatoxins (AFB1, AFG1, AFB2, AFG2) are secondary metabolites formed principally by Aspergillus
flavus and A. parasiticus. AFs are a major concern with respect to public health, due to their potential
as powerful hepatotoxins and carcinogens in humans and their proven toxicity to animals. Of particular
interest, is the presence of AFB1 in foodstuffs as it exhibits great toxicity, and is considered the most
common food toxin.
A practice to protect food against contamination by aflatoxin B1 is to prevent the production of
mycotoxins by fungi. This can be achieved by applying ionizing radiation in food, a process that
recently has gained attention in the scientific community as an effective tool for ensuring food safety.
This method causes damage to the molecular structure of the microorganisms responsible for the
deterioration of food. The method is safe and it is beyond any risk of radioactive contamination of the
food, in spite of how long or how much radiation dose is being absorbed.
This study was aimed to investigate the efficiency of gamma radiation (60C o) on the production of
aflatoxin B1 (AFB1) by Aspergillus parasiticus. Currants bought from Athens market were inoculated
with 100 conidia of Aspergillus parasiticus and irradiated at dose levels of 0, 5 and 10 kGy. All
samples were incubated for 12 days at 30 oC. Aflatoxin B1 levels were determined by high-performance
liquid chromatography (HPLC) after immunoaffinity columns clean-up.
With increasing levels of gamma irradiation from 0 kGy to 5kGy the amount of aflatoxin B1 produced
in the 12th day of incubation was found to slightly increase from0,133ng AFB1 g -1 to 0,149ng AFB1
g-1. As the irradiation dose increased to 10 kGy the aflatoxin B1 production, on the same day (12th),
decreased to 0,042 ng AFB1 g-1. Therefore, gamma irradiation exposure, at dose level of 10kGy, led to
an approximately 68% decrease of the initial AFB1 amount detected in the non-irradiated sample.
Keywords: Aflatoxin B1, Aspergillus parasiticus, Currants, Gamma irradiation, H.P.L.C.
References
ICGFI (International Consultative Group on Food Irradiation), 1999
Mostafavia HA, Mirmajlessib SM, Mirjalilic SM, Fathollahia H, Askaria H, 2012. Gamma radiation
effects on physico-chemical parameters of apple fruit during commercial post-harvest preservation.
Radiation Physics and Chemistry. 6,666–671
Murphy PA, Hendrich S, Landgren C, Bryant CM, 2006. Food mycotoxins: an update. J. Food Sci. 5,
51–65
This research was funded by "Archimedes III” research project that is realized by the Operational
Programme “Education and Lifelong Learning” and is co-financed by Greece and the European
Union,” subproject 42: Operating and potentially harmful ingredients. “Effect of electromagnetic
radiation in order to produce safe products”. Coordinator: Professor Konstantinos Sflomos, Department
of Food Technology, Technological Educational Institution of Athens

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Contaminants in food and feed

SURVEY ABOUT LEVELS OF ERGOT ALKALOIDS BY LC/MS-MS ANALYSIS IN

CEREAL-BASED FOODS COLLECTED IN ITALIAN MARKET

P. Miraglia1, D. Melucci1 , D. Garbini2, M. Barbanera2

1
Department of Chemistry – University of Bologna, via Selmi, 2 – 40126 Bologna, Italy
2
Coop Italia soc.coop., Via del Lavoro 6/8 – 40033 Casalecchio di Reno (Bologna), Italy

Ergot alkaloids are mycotoxins produced by fungi of the species Claviceps (in particular from C.
purpurea) that infests cereals, including wheat, barley, rye, etc. The parasitic fungus attacks them
during seed development in flowering giving rise the typical sclerotium so-called "ergot". The type and
the quantity of alkaloids sclerotia depends on the conditions in which fungal growth occurs, and by the
type of host plant. Acute Ergotism is a severe pathological syndrome affecting humans and animals
caused by effects of ergot alkaloids on the vascular system. For this reason, it is important to
investigate current levels of ergot to ensure there are no risks to consumers through long-term
exposure. The European Commission recommended to investigate the relationship between the
presence of sclerotia and the level of contamination of ergot alkaloids in cereal crops. In the EU, no
regulatory limits are applied to ergot alkaloids in grain or processed products. In the present work an
investigation has been carried out about the presence of 4 of the 6 major ergot alkaloids (and their
respective epimers) in 87 samples of finished food products. Samples were collected between June
2011 and September 2011 in several Italian supermarkets and divided into three main categories,
according to the typical content of cereal, that are Multigrains (20) if composed more than a single
cereal , Wholegrains (24) if contain whole cereals, and Monovarieties (43) in case of single cereal
product . All the samples were analysed in liquid chromatography-tandem mass spectrometry (LC-
MS/MS). The ergot alkaloids contamination (expressed as total sum of epimers) resulted ranged from a
minimum of 1.4 µg/kg (Millet Soup) to a maximum of 434 µg/kg (Rye Flour). For the identification of
criticalities, in lack of legal limits it was considered discriminatory to exceed the average value of the
total alkaloids content in the analyzed samples: the resulting mean value (24.3 μg/Kg) is exceeded in
about 24% of cases (in 21 of 87 total samples). Among these 21, there are 13 samples that contain rye,
which confirms that this cereal is potentially at high risk. Moreover, the values expressed as percentage
above the average of samples of category (referred inside each category), show that the greatest risk is
associated with Multigrain exceeding (found at 35%), followed by Wholegrains(25%) and
Monovarieties (19%). About ergot alkaloids pattern, it was observed an occurrence in terms of Epimers
is approximately as follows: Ergosine (36%), Ergocorninine (25%), Ergocornine (14%), Ergocristine
(10%), Ergosinine (9%), Ergocryptine (6%), Ergocryptinine and Ergocristinine (<1%).
Keywords: Ergot alkaloids, Cereal Food, LC-MS/MS, Survey, Occurrence.
References
1.R. Krska and C. Crews (2007). Report Number: FD07/08, CSL File References: FLN 8306.
http://www.foodbase.org.uk//admintools/reportdocuments/319-1-559_Final_Report_-
_C03057,_Ergot_analysis.pdf
2.J. D. Di Mavungu, Daria A. Larionova, S.V. Malysheva, C. Van Peteghem, S. De Saeger (2011).
Survey on ergot alkaloids in cereals intended for human consumption and animal feeding.
http://www.efsa.europa.eu/en/supporting/doc/214e.pdf

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Contaminants in food and feed

BEHAVIOR OF FIVE PESTICIDES IN MANUFACTURING OF ORANGE JUICE.

INFLUENCE OF INDUSTRIAL PROCESSES.
1
José Oliva,2 Alba Maestro,2Ascensión Morales, 1Miguel Ángel Cámara, 1Alberto Barba
1
Dpt. Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia,
Campus de Espinardo, s/n, 30100, Murcia, Spain. Phone:0034868887482, Fax: 0034868884148;
josoliva@um.es
2
Instrumental Laboratory, Technological National Center of Canning Industry (CTC), C/Concordia,
s/n, 30500, Molina de Segura, Murcia, Spain.

Disappearance of five pesticide residues (abamectin, chlorpyrifos, hexythiazox, lambda-cyhalothrin

and metalaxyl) in the production of orange juice have been studied. Supervised trials were carried out
for the phytosanitary treatments under two situations, one according to Good Agricultural Practices
(GAP), the pre-harvest interval (PHI) with the registered doses respected at all times, and the other one
with Critical Agricultural Practices (CAP), at the PHI; the same doses as mentioned above were
applied again, and after 2 h a sample was taken for residue analysis and for processing studies.
Residues were determined during harvesting under both conditions, and during the processing of
orange juice. Extraction and partitioning of samples were carried out according to a modified version
of the QuEChERS method and quantification by high performance liquid chromatography/triple
quadrupole mass spectrometry. The analytical methodology was validated according to the criteria of
the Sanco Guide and LOQ = 0.01 mg kg-1 was obtained for all the pesticides. The transfer factors were
calculated from the initial values present in the samples for each stage of the industrial process for the
orange juice (washing with 5 ppm of residual chloride for 3 min; washing with water for 3 min;
squeeze, pasteurization (95 ºC during 5 min, bottling and cooling down) and after one month of
storage. In the GAP crop no residues over the LOQ for hexythiazox and abacmentin were detected. For
the other three, the washing with chloride presents transfer factors of 0.83 for metalaxyl, 0.72 for
chlorpyrifos and 0.64 for cyhalothrin. The second washing with water hardly affect the elimination of
residues; on the squeezed orange juice only metalaxyl and cihalothrin showed residue transference
(0.06 and 0.2, respectively). Pasteurization removed all residues. In the samples treated under CAP
there was a total elimination of the metalaxyl, hexythiazox and abacmentin residues in the squeezed
juice. The transfer factors Lin the washing `processes were around 0.5. Both bottled juices and juices
stored for one month had residues only of chlorpyrifos and cyhalothrin (between entre 12.3 and 33.4
ppb). These values show that squeezing and pasteurization of juices removed most residues. The
analyses pointed to the absorption of these pesticides in the rind of the oranges sampled.
Keywords: pesticide, orange juice, transfer factors, GAP, CAP.
II Science and Technology Plan of Región de Murcia 2007-2010. Fundación Séneca Fellowships 2010-
2013. Project 15257/PI/10

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Contaminants in food and feed

MASKED MYCOTOXINS IN DURUM WHEAT: A GREENHOUSE EXPERIMENT

Andrea Dall’Erta1, Alessandro Tonelli1, Martina Cirlini1, Pietro Lancioni2, Andrea Massi2,
Chiara Dall’Asta1 and Gianni Galaverna1
1
Dept. of Food Science, University of Parma, Parco Area delle Scienze 17/a, 43124 Parma, Italy
2
Società Produttori Sementi Spa, Via Macero 1, 40050 Argelato (BO), Italy.
gianni.galaverna@unipr.it

The incidence of Fusarium related diseases such as Fusarium Head Blight (FHB), caused by
filamentous fungi, is increasing in cereal crops, inducing extensive production losses and severe
toxicological problems due to mycotoxin accumulation. Among several strategies to counteract the
infection, selection of plant genotypes resistant to Fusarium related disease is one of the most
promising approaches. Among cereals, soft wheat and barley have been extensively studied,
demonstrating that the in field resistance towards FHB is related to the ability to convert
deoxynivalenol (DON) and other Fusarium toxins into masked forms (e.g. conjugates with glucose,
glutathione or sulphate), which may be stored within plant vacuoles or vegetal cell membranes.
Recently, occurrence of masked mycotoxins (deoxynivalenol-3-glucoside) have been proved also in
durum wheat, a key crop in Italy, where pasta production is totally based on this cereal. In addition,
durum wheat is used also for the production of several high quality bakery products such as IGP/PDO
breads. In this study, we present results about the ability of four different durum wheat lines to convert
DON to deoxynivalenol-3-glucoside upon fungal inoculation or DON contamination under greenhouse
controlled conditions. In particular, three groups have been considered: plants treated with F.
graminearum, plants treated with DON and control plants. Both inoculation and contamination were
made on the flowering ears and induced typical FHB symptoms in the plant. Plant ears were sampled at
different times from the inoculation and analysed for DON and D3G occurrence. Data were statistically
analysed and compared to those obtained for control plants. Results demonstrated that the ability to
convert DON to its masked forms is genotype-related and may help breeding program aimed at
identifying resistant varieties.
Keywords: Fusarium Head Blight, deoxynivalenol-3-glucoside, durum wheat, masked mycotoxins.
References
Dall’Asta C., Dall’Erta A., Mantovani P., Massi A., Galaverna G., 2013. Occurrence of deoxynivalenol
and deoxynivalenol-3-glucoside in durum wheat. World Mycotoxin Journal, 6(1), 83-91.
Lemmens M., Scholz U., Berthiller F., Dall'Asta C., Koutnik A., Schuhmacher R., Adam G.,
Buerstmayr H., Mesterházy A., Krska R., Ruckenbauer P., 2005. The ability to detoxify the mycotoxin
deoxynivalenol colocalizes with a major quantitative trait locus for Fusarium head blight resistance in
wheat. Molecular Plant Microbe Interactions, 18, 1318-24.
Berthiller F., Crews C., Dall’Asta C., De Saeger S., Haesaert G., Karlovsky P., Oswald I. P., Seefelder
W., Speijers G., Stroka J., 2013. Masked mycotoxins: A review. Molecular Nutrition and Food
Research, 57, 165-186.

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Contaminants in food and feed

SIMPLIFIED PROCEDURE FOR ISOLATION OF BENZO [A] PYRENE FROM SMOKED

SAUSAGES

-Božena Skláršová– Jana Semanová – Peter Šimko

VÚP Food Research Institute, Bratislava, Slovakia,

sklarsova@vup.sk

Accelerated solvent extraction (ASE) is an innovative sample preparation technique that combines
elevated temperature and pressures with liquid solvents to achieve fast and efficient removal of
analytes from various matrices. ASE is a fully automated and reliable extraction technique with many
advantages over traditional extraction techniques, so it could be especially useful for routine analyses
of polycyclic aromatic hydrocarbons (PAH) in smoked meat products. The aim of the work was to
develop and validate a new simplified procedure for isolation of benzo[a]pyrene (BaP) from smoked
sausages. The procedure applies extraction and clean-up operation in just one-step, thus avoiding
losses of analyte and saving time, solvents and chemicals. To eliminate post-extraction clean-up step,
silica gel as sorbent was applied directly to the ASE extraction cell to prevent the extraction of
interfering compounds into BaP fraction. The procedure was studied at three content levels – 0.4, 5,
and 10 µg. kg-1. The spiked sample was placed into extraction cell on sorbent layer and extracted with
n-hexane at 100 °C and 10 MPa for 10 min. The flush volume was 60 % and the purge time 120 s. One
static cycle was accomplished three times. The extracts were evaporated to dryness, residuum was
dissolved in methanol and analysed by HPLC. On the base of measured data, parameters of the
procedure are as follows: R2 was 0.99; LOD, resp. LOQ were 0.1 resp. 0.2 µg.kg-1; Precision: values of
Horrat coefficients HORRATR and HORRATr were less than 2 and recovery varied between 93-103
% what is in the accordance with requirements set by Regulation (EC) No 2007/333. This new
simplified procedure also shortens considerably time of determination and lowers handling with the
sample.
Acknowledgement
This contribution is the result of the project supported byScience and Technology Assistance Agency
of Slovak Republic under the contract No. APVV-0168-10.
Keywords: accelerated solvent extraction; polycyclic aromatic hydrocarbons; benzo[a]pyrene; smoked
sausages; HPLC

442
Contaminants in food and feed

POSSIBILTY OF REMOVAL POLYCYCLIC AROMATIC HYDROCARBONS FROM

SMOKED MEAT PRODUCTS BY ADSORPTION ON PLASTIC PACKAGES

Jana Semanová– Božena Skláršová – Peter Šimko

VÚP Food Research Institute, Bratislava, Slovakia,

semanova@vup.sk

One of the important problems of food contamination is the presence of polycyclic aromatic
hydrocarbons (PAH) in food and their harmful effects on living organisms. Several papers have
announced that the polymer packaging could play an important role in eliminatig these organic
contaminants from food because of their high affinity to certain plastic materials. The ability of PET
(polyethylene terephthalate) to lower PAH concentrations in polar and non-polar liquid media has
already been unambiguously proven [1]. The aim of this study was testing the capability of
commercially available plastic package materials (e.g. LDPE – low density polyethylene, PET -
polyethylene terephthalate, PA/PE – polyamide/polyethylene) to eliminate PAH from a model food
matrix. Special attention is given to food products which are flavoured with smoke or grilled because
PAH may be formedon their surface during the technological processing.Therefore the polyamide
artificial sausage casing was chosen as a food matrix and benzo[a]pyrene (BaP) as a representative of
PAH. The changes of BaP concentration on the surface of casing covered by plastic package were
followed for 48 hours under controlled conditions in climate chamber and analyzed by high-
performance liquid chromatography with fluorescence detection. Obtained results show that the BaP
concentration decreased as a reason of the interaction between BaP on the surface of casing and plastic
packaging. It was due to the sorption of BaP on packaging material, in which BaP was found during
the experiment and also at the end of the experiment. These findings could bring new philosophy in
safety and quality of packaged food. Also similar experiments with real food matrix are planned in the
future.
Acknowledgement:This work was supported by Science and Technology Assistance Agency of Slovak
Republic under the contract No. APVV-0168-10.
Keywords: polycyclic aromatic hydrocarbons, elimination, sorption, plastic packaging materials
References:
[1] Šimko, P. - Šimon, P. - Belajová, E.: Lowering of concentration of polycyclic aromatic
hydrocarbons in liquid media by sorption into polyethylene terephtalate – a model study. European
Food Research and Technology, 2004, 219, 273–276.

443
Contaminants in food and feed

DETECTION AND CHARACTERIZATION OF FUMONISIN B TYPE MYCOTOXIN

ISOMERS IN A SOLID RICE CULTURE INOCULATED WITH Fusarium verticillioides BY
ULTRAHIGH PERFORMANCE LIQUID CHROMATOGRAPHY/ELECTROSPRAY
IONIZATION QUADRUPOLE TIME-OF-FLIGHT MASS SPECTROMETRY

László Tölgyesi1, Tibor Bartók2

1
Agilent Technologies Sales & Services GmbH & Co. KG, Hewlett-Packard-Strasse 8; BW 76337;
Waldbronn, Germany; E-Mail: laszlo_toelgyesi@agilent.com
2
Fumizol Ltd., Moszkvai krt. 5-7, H-6725 Szeged, Hungary

The fumonisins are a group of naturally occurring, polyketide-derived, structurally related mycotoxins
produced mainly by Fusarium species and Aspergillus niger. Fumonisins can cause severe diseases,
including leucoencephalomalacia in horses, pulmonary oedema in pigs, and hepatocarcinoma in rats;
moreover, the consumption of fumonisin-contaminated maize and maize-based products has been
associated with human oesophageal and primary liver cancer. Fumonisins are considered by the
International Agency for Research on Cancer to be group 2B carcinogens to humans.
Fumonisins are characterized by a 19–20 carbon atom long amino-polyhydroxyalkyl chain, which is
generally diesterified at the hydroxyl groups on C-14 and C-15 with a terminal carboxyl group of
propane-1,2,3-tricarboxylic acid (tricarballylic acid, TCA). The FB1 toxin has 10 chiral centers;
theoretically, therefore, 1024 isomers can be produced by these microscopic fungi. However, it is
probable that a given fungus with its own gene pool and enzymatic system is not able to synthesize all
of the theoretically possible isomers.
Nowadays hyphenated techniques such as RP-HPLC/ESI-MS, RP-HPLC/ESI-MS/MS and RP-HPLC/
ESI-MSn have become the most popular techniques in fumonisin analysis. The advantages of these
techniques are their unique selectivity and sensitivity, and, in contrast with UV or fluorescence
detection, there is no need for derivatization.
The aim of this study was to apply UHPLC/ESI-QTOF-MS to investigate and characterize fumonisin B
type isomers extracted from a Fusarium verticillioides-inoculated solid rice culture. To decrease the
possibility of the formation of artifacts, the fumonisins were analyzed immediately after the extraction
of the culture material, without any further sample clean-up.
Keywords: Fusarium verticillioides, UHPLC/ESI-QTOF-MS, Fumonisin FB1 mycotoxin, isomers

444
Contaminants in food and feed

VETERINARY DRUG RESIDUES IN FOOD: CASE OF ILLEGAL USE OF

CHLORAMPHENICOL IN ANIMALS INTENDED FOR HUMAN CONSUMPTION

Murielle Gaugain, Marie-Pierre Chotard, Dominique Hurtaud-Pessel

ANSES – Laboratoire de Fougères, 10 B rue Claude Bourgelat, Javené, CS 40608, 35306 Fougères,
France - Cedex – e-mail : murielle.gaugain@anses.fr

The use of veterinary drugs in livestock can lead to the persistence of residues in food of animal origin
intended for human consumption thus a European regulation for their use has been established in order
to ensure consumers protection. Maximum Residue Limits (MRLs) for pharmacologically active
substances have been established for the different food producing species and are given in table 1 of
the European Commission regulation N°37/2010. These MRLs are calculated from the acceptable daily
intake estimated from toxicological studies. The use of certain drugs can be banned in veterinary
medicine due to the potential hazard from residues which is considered too high or not sufficiently
described. It was the case for chloramphenicol, a broad spectrum antibiotic used in veterinary
medicine, because of the potential for adverse effects in humans and thus a zero tolerance level was set
in the European Union in 1994. Chloramphenicol is so classified in table 2 of the European
Commission regulation N°37/2010. Measures to monitor the compliance with community rules are
implemented in each European State Member. For banned substances, checking of illegal use can be
conducted in biological fluids as urine for example. The metabolism of chloramphenicol has been well
described: after a phase I metabolism step in liver or kidney (oxidation), a phase II conjugation with
glucuronic acid leads to the formation of chloramphenicol glucuronide. This is one of the most
important way of elimination of chloramphenicol.
A method allowing to detect illegal use of chloramphenicol based on the research of chloramphenicol
glucuronide in urine seems quite appropriate. A description of the analytical method of hydrolysis,
extraction and cleanup with Molecularly Imprinted polymers and detection by LC-MS/MS will be
presented in this poster. Investigations were also conducted to ensure the release of chloramphenicol
during the hydrolysis step and also to assess the stability of chloramphenicol glucuronide in urine
samples stored at -20°C. These verifications were important to ensure the suitability of this control
strategy.
Key words: Chloramphenicol, residues, LC-MS/MS, analytical method
References:
Advantages of Molecularly Imprinted polymers LC-ESI-MS/MS for the selective Extraction and
Quantification of Chloramphenicol in milk-Based Matrixes. Comparison with a Classical Samples
Preparation, R. Mohamed, J. Richoz-Payot, E. Gremaud, P. Mottier, E. Yilmaz, J-C. Tabet, and P. A.
Guy, Anal. Chem., 2007, 79 (24), 9557–9565.
Determination of Chloramphenicol Residues in Bovine Milk by Liquid Chromatography/Tandem Mass
Spectrometry, Lambert K. Sorensen, Tina H. Elbaek, and Helga Hansen (2003) J.AOAC Int. 86, 703-
706

445
Contaminants in food and feed

DETERMINATION OF PESTICIDE RESIDUES IN FATTY VEGETABLE MATRICES BY

GEL PERMEATION CHROMATOGRAPHY FOLLOWED BY GAS CHROMATOGRAPHY-
MASS SPECTROMETRY

Neslihan Çallı ALTUN

Central Research Institute of Food and Feed Control, Bursa, TURKEY

n.altun@bursagida.gov.tr, neslihanal@yahoo.com

A large number of pesticides are often employed to control pest and diseases that damage fruits and
vegetables. The presence of pesticide residues in food is one important concern for consumers, due to
their possible long adverse health effects, especially for children as they consume a higher proportion
of fruits and vegetables in relation to their body weight and are more susceptible to chemicals since
they are in early development stages. Government agencies and international organizations limit the
amount of pesticides in food establishing maximum residue limits, with the aim of protecting the
consumer’s health [1].
Methods of analysis for pesticides in fatty matrices invariably involve a clean-up step, usually gel
permeation chromatography (GPC) and/or solid-phase extraction (SPE) [2].GPC is one of the more
widely extended technique in routine laboratories for the analysis of pesticides residues in fatty
matrices, generally after a preliminary liquid–liquid partition with a solvent, using gas
chromatographic analysis with different detectors (ECD, FPD and MS).There are methods based on the
direct extraction and clean-up of pesticides from fatty matrices without liquid–liquid partition step,
only by means of GPC. However, in order to enlarge the life of the columns and chromatographic
systems–in both the extraction and determination steps–and to obtain cleaner extracts it is highly
recommendable to perform the partitioning step prior to GPC.
In this work, we present a gas chromatography–mass spectrometry (GC-MS) multi-residue method for
the analysis of more than 100 pesticides in vegetable matrices. Gel permeation chromatography was
employed to remove lipid material prior to GC–MS analysis. Residual pesticides are extracted from
fatty sample using an acetonitrile/acetone mixture, extracts being cleaned-up by gel permeation
chromatography for analysis by gas chromatography–mass spectrometry. Average recoveries of the
pesticides spiked at 10 and 100 μg kg−1 into olive, oil seeds, nuts and feeds were typically in the range
70–110% with relative standard deviations generally less than 20%. The proposed method features
good sensitivity: its limits of quantification are low enough to allow pesticide residues to be
determined at concentrations below the maximum residue levels legally accepted.
Keywords: Pesticides, Gel Permeation Chromatography (GPC), Gas Chromatography-Mass
Spectrometry (GC-MS)
References
[1] C.S. Burchat, B.D. Ripley, P.D.Leisman, G.M. Ritcey, Y. Kakuda, G.R. Stephenson, Food Addit.
Contam. 15 (1998) 61.
[2] E. Jover, J.M. Bayona, J. Chromatogr. A 950 (2002) 213.

446
Contaminants in food and feed

MYCOFLORA OF SOME SNACKS SOLD IN ADO-EKITI, EKITI STATE NIGERIA

1
Aboloma, Rita Ifeyinwa. and 2Ogunbusola Eunice Moriyike
1
Microbiology Unit, Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Ekiti State,
Nigeria.
2
Department of food science, Federal University Oye-Ekiti, Ekiti state
Email:riaboloma@yahoo.com GSM:+2348061121407, +2348028463161

ABSTRACT
Snacks are small meals often eaten in place of a main meal or between meals. They are also called
convenience foods because the burden of its preparation is taken off the buyer. The increasingly busy
life style of Nigerians has given rise to more of these convenience foods being sold at street corners,
motor parks, schools, bus stops and other public places. These snacks are presented in fresh or dry
forms. Some of these snacks are suya (kebab), popcorn, kuli-kuli (ground nut cake), chin- chin,
plantain chips, desiccated coconut chips, doughnut, buns, meat pie and fish rolls. Samples of these
snacks were randomly purchased from retailers in Ado-Ekiti metropolis and taken to the laboratory for
analyses. The samples were cultured on Potato dextrose agar and Malt extract agar and incubated at
25°C for 72 hours. Results obtained showed that the snacks samples yielded growths of fungi as
follows Mycotypha (10%) Trichoderma viride (30%), Mucor spp (50%), Aspergillus niger (40%),
Aspergillus flavus(40%),Aspergillus fumigatus (30%), Penicillium italicum (50%), Penicillium
chrysogenum (20%), Botrytis sp (25%), Geotrichum candidum (40%), Stachybotrys atra (30%),
Fusarium sp (30%) , Rhizopus nigricans, (40%|),Cladosporium spp (5%),Chrysosporium spp (5%)
etc.. The fungal counts ranged from 2.0x102 to 3.0x105. sfu/g. The frequency of occurrence of these
organisms was determined using simple percentages. Some of the fungi isolated are known toxin
producers so proper handling from the raw material to packaging stage will go a long way in reducing
the burden of these fungi and their deleterious effects on foods.
Keywords: Mycoflora, snacks, Ado-Ekiti, fungi

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Contaminants in food and feed

DOGS AND BIRDS DRY FOOD FUMONISIN FB1 AND FB2 CONTAMINATION AND
THEIR RELATION TO INGREDIENTS AND HUMIDITY CONDITIONS

Karina Koerich de Souza, Vildes Maria Scussel

Mycotoxicology and Food Contaminants Laboratory, Food Science and Technology Department,
Center of Agricultural Sciences, Federal University of Santa Catarina, Brazil

In recent decades there has been a considerable increase on the pet food market worldwide, which is
due especially to the increase of grain production. The main problem with the quality of the grains
inclusion is the mycotoxins which can be produced by fungi proliferation. Despite of toxins being
present in the pet food via inclusion of contaminated raw ingredients, they can get there through final
products exposed to low quality storage and selling conditions. About fumonisins (FBs - FB1and FB2),
they may be produced by Fusarium genera during storage in reaches optimum growth conditions such
as high mc (18 to 29 %) and temperature (15-30°C).Once pet food is FBs contaminated, it is difficult to
be decontaminated as the food processing applied cannot guarantee these toxins elimination. Important
to emphasize that FBs, even in small quantities, continuous exposure of pets to these toxins, due to
their monotype diet, can lead to development of chronic diseases, including neoplasias. FBs
contamination and their relation to the ingredients composition and packaging characteristics were
evaluated in dry pet foods sold in Southern Brazil. Out of 50dogs and birds food samples analyzed, 80
and 60% had FBs levels detected above the applied method (LC/FLD) with limit of quantification of
>0.04, 0.05 and 0.09 mg/Kg for FB1, FB2and FB total, respectively. Pet food levels ranged for
FB1from 0.04-1.60/0.07-0.64 and FB2: 0.04-0.27/0.12-0.45mg/Kg for dogs/birds samples,
respectively. Those levels were lower than the international regulation of Food and Drug
Administration (FDA) and European Commission(EC)for FB total(5 mg/Kg)for pet food. Regarding
ingredient composition, both food types had maize (100%) as the main carbohydrate energy source
followed by rice (82%) and wheat (91%). Regarding fungi growth pet food humidity conditions, while
mc were high in the birds (10 to 14 %;RSD 10 %) food samples they were rather low in the dogs (6.8
to 10.4 %; RSD 9 %), with rather similar aw for both food (dogs: 0.48 to 0.65; RSD: 6.3 % and birds:
0.53 to 0.78; RSD 11.0 %). Although the birds samples mc and awwere below Fusarium growth
conditions, some of them could be enough for further toxigenic storage fungi growth as the pet selling
food stores room temperature in Southern Brazil. Regarding lower FBs levels detected in the dogs and
bird’s food, one of the reasons may be the increase of rice inclusion as the carbohydrate source which
is cheaper than maize and easy to get in Brazil. Indeed, for Fusarium growth, rice is not a good
substrate and those toxins have not been reported in this grain. In addition, the mc and awdetected in
the samples, were not high enough for Fusarium growth. Pet food monitoring to keep below levels the
MTL is important to ensure the safety to minimize fumonisin-related diseases and problems with pet’s
health.
Keywords: pet food, fumonisins, moisture content, water activity.
References
CAST - Council for Agricultural Science and Technology. Mycotoxins:Risk in Plant, Animal and
Human Systems.Ames: Task Force Report, n.139, 199 pp., 2003.
de Souza Koerich, K. and V.M. Scussel. Occurrence of dogs and cats diseases records in the veterinary
clinics routine in South Brazil and its relationship to mycotoxins. International Journal of Applied
Science and Technology, n. 8, v. 2, 2012.
Scussel, V.M., 2002. Fungos em Grãos Armazenados. In: Lorini I., Mike, L; Scussel, V.M. (eds).
Armazenagem de Grãos. Biogeneziz, Campinas, Brazil, 938 pp., 2002.

448
Contaminants in food and feed

DETERMINATION OF DEOXYNIVALENOL (DON) IN GREEK RETAILS PRODUCTS BY

HPLC-DAD

S. Agriopoulou 1, Doubaki E.1, Georgopoulou M.1 J. Kapolos1,

A. Koliadima 2, G. Karaiskakis 2
1
Department of Food Technology, Technological Institute of Kalamata
2
Department of Chemistry, University of Patras

Deoxynivenol (DON) is a toxic secondary metabolite, produced by several Fusarium species, like F.
culmorum and F. graminearum, which are abundant in various cereal crops (wheat, maize, barley, oats,
and rye) and processed grains (malt, beer and bread). The trivial name “vomitoxin” has also been
assigned to DON because of its acute ability to induce vomiting and has been associated with many
different diseases in both, human and animals. An acute dose of DON can induce vomiting in pigs,
while chronic effects can lead to anorexia, and immunotoxicity. In the European Union, the maximum
permitted level of DON, in unprocessed durum wheat and oats is 1,750 μg/kg. The objective of this
study was to evaluate the incidence and contamination level of DON in cereals and peanuts marketed
in Peloponnese, in Greece.
A total of 55 samples, comprising 15 wheat, 15 oats, 16 rice, and 9 peanuts, were purchased, from
supermarkets in the region Peloponnese, in June 2012. The immunoaffinity columns (IACs) that were
used for binding DON, were columns DONPREP®. The chromatographic analysis of samples for
qualitative and quantitative determination of DON was performed, by reversed-phase HPLC, equipped
with a diode array detector. Six-point calibration curve, with triplicate injections, covering the range of
100-2,000 ng/mL for DON, was constructed. Calibration curve was drawn using the average response
for each standard solution after the triplicate injections and a correlation coefficient of 0.9993 was
carried out.
For recoveries studies, three replicate samples of wheat, oat, rice and peanuts spiked with 375 mg/kg
and 750 mg/kg were analyzed on different days. Recovery percentages ranged between 79-78% for
wheat samples, 91-94% for oat samples, 101-103% for rice samples and 90-96% for peanuts samples.
DON presence was detected in 4 samples (7%). Only two samples of wheat (2/15, 13%) and two
sample of oat (2/15, 7%) were contaminated with small amounts of DON, ranged from 294-342 μg/kg.
The highest value of DON (342 μg/kg) was recorded in oat and the lower value was recorded in wheat.
All values were below of the European maximum permitted limit. There was no occurrence of DON in
all samples of rice and peanuts.
Key words: deoxynivalenol, cereals, peanuts, HPLC-DAD
[1]. Pestka, J., 2010 Deoxynivalenol: mechanisms of action, human exposure, and toxicological
relevance. Arch. Toxicol. 84, 663–679.
[2]. European Commision, 2005. Commission regulation (EC) No. 856/2005 of 6 June 2005. Official
Journal of the European Union L 143, 3–5.

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Contaminants in food and feed

THERMAL DEGRADATION OF CHLORPYRIFOS-ETHYL IN TOMATO HOMOGENATE

Mehmet Fatih Cengiz, Ayşe Kevser Bilgin, Cennet Pelin Boyacı Gündüz

Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058, Antalya,

Turkey.

Tomato is one of the most important varieties of vegetables consumed by people and is often thermally
processed such as blanching, boiling or evaporation in order to be consumed as juice, paste, ketchup, or
canned products. Chlorpyrifos-ethyl is a broad spectrum organophosphate insecticide which is widely
used on the tomato plants. Therefore understanding of the fate of the residues during the tomato
thermal processing may be important for the calculation of dietary exposure.
In this study, the effects of thermal processing on the reduction of the chlorpyrifos-ethyl residues in
tomato homogenates were investigated. Tomato homogenates spiked with chlorpyrifos-ethyl at the
maximum residue level (MRL) were subjected to thermal processing at the commonly used
temperature values (60, 75 and 90°C)in the production of tomato products for various time intervals
(10, 20, 40, and 60 minutes).The QuEChERS technique was used for sample preparationand a
GC/ECD method was used to analyze residual chlorpyrifos-ethyl in tomato homogenate. The results
were also confirmed by using a GC/MS system.
Thermal treatments resulted in substantial degradation of chlorpyrifos-ethyl. Reduction rate of
chlorpyrifos-ethyl was found to be the maximum as 25.76% (mol mol -1) at 90°C for 60 minutes. The
kinetic parameters of degradation of the chlorpyrifos-ethyl were calculated.
The results obtained in this study will be able to shed light on the fate of chlorpyrifos-ethyl residues
during tomato processing and may also prove valuable in estimating potential risk from dietary
exposure.
Keywords:Tomato homogenate, Chlorpyrifos-ethyl, Thermal degradation

450
Contaminants in food and feed

MYCOSPIN 400 MULTITOXIN CLEAN-UP COLUMN AND FULLY STABLE 13C-

LABELLED INTERNAL STANDARDS FOR MULTITOXIN MYCOTOXIN ANALYSIS BY
LC-MS/MS

Alois Schiessl1, Christina Brewe2, Elisabeth Halbmayr-Jech1, Markus Kainz3

1
Romer Labs Division Holding GmbH, Technopark 1, A-3430 Tulln, Austria
2
Romer Labs Inc., 1301 Stylemaster Driver, Union, MO 63084-1156, USA
3
Romer Labs Diagnostic GmbH, Technopark 1, A-3430 Tulln, Austria
Email: markus.kainz@romerlabs.com

The popularity of LC-MS/MS methodologies for analysis of mycotoxins is increasing. However,

interferences from matrix components in these methods can lead to differences and difficulty in analyte
ionization. Ionization efficiencies can vary between matrix samples and pure standard calibrants,
causing the mass spectrum to show different signal intensities. Because of this, the sample analyte peak
cannot be compared to the calibration curve (made from pure standard calibrants) for concentration
values. 13C isotope-labeled internal standards were used to help overcome this ionization effect by
stabilizing the system to the effects of signal suppression and signal enhancement. Furthermore clean-
up of the matrix was necessary to analyze complex sample matrices for a wide variety of mycotoxins,
while reaching the low limits of detection necessary in the globalization of trade. A method utilizing
this technology was developed for the simultaneous detection of 15 mycotoxins in cereal grains, mixed
feeds, and corn by products. The mycotoxins included Aflatoxins (B1, B2, G1, and G2), Ochratoxin A,
Zearalenone, Type A Trichothecenes, and Type B Trichothecenes. LODs ranged from 0.02 μg/kg to
0.16 μg/g for the aflatoxins and Ochratoxin A. LODs ranged from 0.28 μg/kg to 68.65 μg/kg for the
various Type A Trichothecenes, Type B Trichothecenes, and Zearalenone. The %RSD of multiple
repetitions of spiked samples was less than 15% overall, with most data showing %RSD less than 10%.
Recoveries of the mycotoxins from spiked matrices varied by mycotoxins; however all recoveries were
greater than 70% for all included mycotoxins. The use of 13C isotope-labeled internal standards in
conjunction with the MycoSpin™400 Multitoxin Clean-Up Column allows for a method which is
applicable to analysis of a wide variety of matrices, with no limitations by molecular mass, and a
straightforward sample preparation.
Keywords: LC-MS/MS, matrix effect, 13C-isotope labeled internal standards, multi-mycotoxin analysis

451
Contaminants in food and feed

QUANTITATION OF AFLATOXINS, OCHRATOXIN AND FUMONISINS WITH THE

DIRECT COMPETITIVE ELISA IN FOODS.

D.Houhoula, A.Batrinou, M. Athanasopoulou, G. Malogiannis, E. Nikolaidis K. Sflomos and S.

Koussissis

Department of Food Technology, Technological Educational Institution of Athens, Aegaleo, Athens,

Greece

INTRODUCTION: Mycotoxins include several groups of toxic secondary metabolites produced by a

diverse number of fungal species, however only some mycotoxins were found to occur significantly in
naturally contaminated feeds and foods: aflatoxins, ochratoxin A, fumonisins, patulin, zearalenone,
trichothecenes, citrinin and penicillic acid (1). Besides the considerable impact on animals and humans
health, the frequent incidence of these mycotoxins in agricultural commodities has also a potential
negative impact on the economies of the affected regions. There are four naturally occurring AFs:
aflatoxin B1 (AFB1), B2, G1 and G2, and all of them are toxic, mutagenic and carcinogenic
compounds. To assure proper consumer protection, the European Commission recently established
legal limits in the lower μg/kg range (2 μg/kg aflatoxin B1 and 4 μg/kg total aflatoxins) for food and
for infant formula at 0.1 μg/kg aflatoxin B1 (2).
AIM: The aim of the study was the quantitation of Aflatoxins ochratoxin A, and fumonisins in
different kinds of food with the method of competitive ELISA.
MATERIALS AND METHODS: A total of 125 samples including 55 cereal products, 33 nuts, 24
snacks (chocolates and biscuits) and 13 corn-based samples were collected randomly from super
markets. The direct competitive Enzyme-Linked Immunosorbent Assay ELISA was employed for the
screening of total aflatoxins,ochratoxin and fumonisins.
RESULTS: The results show a high incidence (35.2%) of mycotoxins (aflatoxins or ochratoxin A or
fumonisins) in all analyzed products. More analytically, 9 out of 55 (16.4%), cereal products, 13 out of
33 nuts (39.4%), 4 out of 13 corn-based products (30.8%) and 18 out of 24 snacks (75%) were positive
in either aflatoxins, ochratoxin A or fumonisins. Of the analyzed samples, aflatoxins were found with
the highest incidence (44 samples).
CONCLUSIONS: Enzyme-linked immunosorbent assay (ELISA) is a rapid methodology also
considered in recent years as suitable for screening mycotoxins in large number of samples due to its
simplicity and specificity. The Immunological assays developed are simple and safe to perform and are
robust and cost effective to carry out on a wide variety of samples. The high incidence of positive
samples highlights that the presence of mycotoxins in foods is a significant and persistent problem.
Key words: mycotoxin, ELISA, food samples
REFERENCES
Jelinek, C., Pohland, A. & Wood, G. (1989). Worldwide occurrence of mycotoxins in foods and feeds-
-an update. Association of Official Analytical Chemists Journal 72(2), 223-30. SJ. Tam, M.
MankotiaM. MablyP. Pantazopoulos, R. J. Neil, P. Calway& P. M. Scott (2006). Survey of breakfast
and infant cereals for aflatoxins B1, B2, G1and G2. Food Additives and Contaminants, 23(7), 693-699.

452
Contaminants in food and feed (Oral Presentation)

SURVEILLANCE STUDY FOR ANTIBIOTIC RESIDUES IN HONEY FROM TURKEY

Ufuk Alpat, Aslı Elif Sunay, İlknur Coşkun, Tuğçe Daştan, Elif Yorulmaz Önder, ilknur Temli,
Özlem Cengiz

Altıparmak Gıda San ve Tic. A.Ş., APILAB Research Center, ufuk.alpat@altiparmak.com.tr

Turkey is one of the important producers of honey in the world with approximately 50.000 tons of
annual production and 4.000.000 beehives. Since the year 1997 when residues of streptomycin was
first detected in honey, honey has become a commercial product which needs complex analysis. Thus,
the usage of antibiotics for beekeeping has become a more sensitive subject for consumers and food
control authorities. According to European and Turkish Food Regulations use of antibiotics are not
allowed for beekeeping. Although there are no Maximum Residue Limits (MRLs) determined for
antibiotic residues in bee products, these drugs are being used improperly in the world against bee
diseases.
The aim of this study is to monitor the level of antibiotic residues in honey between 2006 and 2012. A
total of 36364 honey samples collected from main honey producing regions of Turkey between 2006
and 2012 were analyzed for antibiotic residues of tetracyclines, sulphonamides, streptomycin and
fluoroquinolones. Analysis of tetracyclines and sulphonamides were carried out with liquid
chromatography tandem mass spectrometer (LCMSMS) systems while analysis of streptomycin and
fluoroquinolones were carried out with ELISA systems. We determined that residues below 30 ppb are
a result of contamination from reused honey combs. Our results showed that 16.7% of all samples had
residues over 30 ppb for the tested antibiotics. For the first year of this study at 2006, 22,3% of all
samples were over 30 ppb, while for the last year at 2012 this percentage dropped to 15,3%. The data
from 2006 showed that among the active substances analyzed, sulphonamides were the most used
antibiotics with 19,1%, followed by tetracyclines with 4,6% and streptomycin 1,5%. At the end of the
study in 2012, tetracyclines were the most used antibiotics with 8,2% of the analyzed samples,
followed by streptomycin with 4,8 % and sulphonamides with 3,4%. Although there is a decrease in
number of samples over 30 ppb, the need for a monitoring of antibiotic residues in honey is
conspicuous.
Altıparmak A.Ş. carried out a training program for beekeepers between 2004 and 2007 all over Turkey.
The drop in the percentage of samples over 30 ppb showed that, this program has a positive effect on
the improper use of antibiotics in beekeeping, but there is still a need for more training programs in
order to achieve the zero tolerance level for antibiotic residues in bee products.
Keywords: Honey, antibiotic residues, sulphonamides, tetracyclines, streptomycin.

453
Contaminants in food and feed

PROFILE AND LEVEL OF BIOGENIC AMINES IN DOGS AND CATS PET FOOD - AN
INDICATOR OF FOOD QUALITY AND SAFETY

Karina Koerich de Souza1 Maria Beatriz A. Gloria2 Vildes M. Scussel1

1
Mycotoxicology and Food Contaminants Laboratory, Food Science and Technology Department,
Center of Agricultural Sciences, Federal University of Santa Catarina, Brazil
e-mail: kakoerich@yahoo.com.br
2
Food Biochemistry Laboratory, Federal University of Minas Gerais, Belo Horizonte, Brazil

Bioactive amines present in the animal diet (at adequate amounts) are important for the pet’s growth
and health. However, present at high levels, they can cause adverse effects. The biogenic amines are
found in high concentration in contaminated food and by-products exposed to bacteriological
contamination during production or storage, being an indicator of food quality and safety. The most
important biogenic amines occurring in pet foods are histamine, putrescine, cadaverine, tyramine,
tryptamine, phenylethylamine and agmatine. Foods likely to contain biogenic amines include fish, fish
products, meat products, fermented vegetables and cereal products (protein- rich substrates), normally
added to pet foods. Human toxemias from ingestion of food containing biogenic amines have been
reported in worldwide, but lack information is available regarding the levels of these compounds in pet
foods and effects in pets’ health. The aims of this study were to investigate the profile and levels of
biogenic amines in pet foods (for dogs and cats) commercialized in different countries (South/North
America and Europe). Among the 102 samples of pet food, 67 and 35 samples were for dogs and cats,
respectively. Regarding age, 79 and 23 samples for adult and puppy, being 58 wet and 44 dry pet
foods. The method applied to identify and quantify was liquid chromatography (LC/FLD). Regarding
biogenic amines profile, the predominant amine in samples of pet food was histamine (96%) followed
by putrescine and cadaverine (92%) and tyramine (90%). The agmatine, phenylethylamine and
tryptamine were detected in lower frequencies in samples analyzed (56, 49 and 36%, respectively).
Regarding biogenic amines levels, the average detected was 4.85 mg/100g. Compared the levels
obtained in (a) different species: they were higher in cats than dog’s foods (5.80 and 4.23 mg/100g),
which is compatible with the cat’s nutrient requirements are substantially higher than dog; (b)different
ages: the levels were similar for adult and puppy (4.57 and 4.94 mg/100g, respectively) and in (c)
different types: high difference in biogenic levels among dry and wet food (7.64 and 1.20 mg/100g,
respectively). It is important to consider that wet foods are hermetically sealed, avoid bacterial
proliferation and biogenic amines formation. In general, the biogenic amines levels quantified in this
study were low, however the compound monitoring in raw materials and pet foods is a quality and
safety indicator, even without regulation to bioactive amines in feed and pet food.
Keywords: biogenic amines, pet food, quality, safety
References
National Research Council- NRC. Nutrient requirements of dogs and cats, Washington, DC, National
Academy Press, 2006.
Silva, CMG.; Glória, MBA. Bioactive amines in chicken breast and thigh after slaughter and during
storage at 4 ± 1 ºC and in chicken-based meat products. Food Chemistry, v. 78, p. 214-248, 2002.
Vale, SR.; Glória, MBA. Methodology for the determination of biogenic amines in cheese. Journal of
the Association of Official Analytical Chemistry International, v. 80, n. 5, p. 1006-1012, 1997.

454
Contaminants in food and feed

ASSESSMENT OF NITRATE AND NITRITE CONTENT OF INFANT FOOD

Torović Lj1,2, Hornjak V1, Mihajlović B 1, Trajković-Pavlović Lj1,2

1
Institute of Public Health of Vojvodina, Novi Sad, Serbia
2
Faculty of Medicine, University of Novi Sad, Serbia
ljilja.torovic@izjzv.org.rs

Nitrate and nitrite are naturally occuring compounds present mainly in vegetables. Content of nitrate
varies greatly depending on the source. Nitrite levels in fresh plants are usually very low but can be
increased during post-harvest storage and food-processing through reduction of nitrate and decreased
water content. Nitrate per se is relatively non-toxic, but its metabolites, nitrite, nitric oxide and N-
nitroso compounds have adverse health implications. Nitrite is responsible for methaemoglobinaemia
to which infants are thought to be the most susceptible population. Carcinogenicity caused by the
formation of nitrosamines in the gastrointestinal tract is very important health concern. The acceptable
daily intake (ADI) of 3.7mg/kg bw for nitrate and 0.06mg/kg bw for nitrite has been established. In
EU, amount of nitrate permitted in infant foods is limited by Regulation (EC) No.1881/2006 to
200mg/kg. In Republic of Serbia, there is additional limit concentration for nitrite set on 0.2mg/kg in
cereal-based food and 2mg/kg in fruit/vegetable based food.
The aim of this study was to document the content of nitrate and nitrite in foods marketed for infants in
Vojvodina, northern province of Serbia, and to estimate consequent dietary intake. The study was
designed to include different groups of infant food: cereals (33 samples), cereal-based with added
fruit/vegetables (17), fruit juices (21) and fruit/vegetable puree (43); in total 114 samples.
Determination was based on the Griess assay, used directly for nitrite, but nitrate required
incorporation of a reduction step on Cu/Cd column (efficiencies for nitrate to nitrite conversion
approaching 100%), repeating of analysis and calculation of nitrate from the difference. Content of
nitrate and nitrite in all cereal samples was calculated for ready-to-use products according to the
instructions on the label.
Content of nitrate was highest in cereal-based products with added fruit/vegetables (range 30-
200mg/kg, mean 92mg/kg), followed by plain cereals (mean 66mg/kg). These two groups were
characterized by mean nitrite content of 1mg/kg and 78% of samples above maximum level. Fruit
juices had the lowest group mean content of both nitrate (32.7mg/kg) and nitrite (0.5mg/kg). In the
puree group, highest individual concentration reached 198mg/kg for nitrate and 2mg/kg for nitrite in a
spinach-based product, with group mean 53mg/kg for nitrate and 0.7mg/kg for nitrite. Fruit/vegetable
based samples did not show violation of maximum levels. Daily intakes of nitrate and nitrite were
calculated taking into account quantity recommended on the label for one meal for cereal-based
samples, and pack size for fruit/vegetable samples. Obtained results pointed at group of cereals with
added fruit/vegetables as greatest source of nitrate (range 6-40mg/day, mean 17mg/day) and nitrite
(mean 0.16mg/day), followed by plain cereals (nitrate mean 13.5mg/day, nitrite mean 0.17mg/day).
Fruit juices showed the group mean intake of 4.1mg/day for nitrate and 0.07mg/day for nitrites; in
fruit/vegetable puree group respective values were 6.4mg/day and 0.09mg/day.
Consumption of some of the analysed products can contribute significantly to nitrate/nitrite dietary
exposure of infant population. It is essential to take special care throughout the process of
manufacturing food for infants and young children.
Key words: nitrate, nitrite, infant food

455
Contaminants in food and feed

DETERMINATION OF GLYPHOSATE RESIDUES IN DRINKING WATER

Mehmet Fatih Cengiz1Muhammed Zeki Durak2, Şükriye Nilüfer3

1
Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058,
Antalya/Turkey.
2
Yıldız Technical University, Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty,
Food Engineering Department, 34210, Istanbul/Turkey
3
Food Safety and Agricultural Research Center Akdeniz University, 07058, Antalya/Turkey.

Glyphosate (N-(phosphonomethyl) glycine) is one of the most widely applied broad-spectrum

herbicides in both agricultural and nonagricultural areas all over the world. This herbicide is
chemically stable in water and may enter the surface and ground water via runoff, from overspray, or
from spray drift. In addition, glyphosate has high water solubility. Therefore the residues of glyphosate
may be found in water samples. In this work, a sensitive Ion Chromatography(IC) method was
proposed for the determination of glyphosatein drinking water samples. The method entails
measurement of conductivity, filtration through 0,45 µm syringe filter and injection. No sample
pretreatment and concentration steps were required prior to the injection. Glyphosate was separated by
anion-exchange chromatography and detected by conductivity detector. The calibration curve was
linear in the concentration range comprised between in the range of 14 µg/Land 1000 µg/Lglyphosate
(R2 = 0,999). The limit of detection (LOD) and limit of quantification (LOQ) were estimated to be 2,98
µg/L and 9,93 µg/L, respectively. The recovery values of drinking water was 99,78 % ± 0,82. Six
different brands of bottled drinking water and ten tap water samples were obtained from different
locations. No glyphosate residues (>LOD) were found to be in the analyzed water samples.
Compared to other reported methods for glyphosate, the developed IC method is sensitive and simple
as well as does not require any chemical derivatization and sample pre-concentration. Therefore this
method could be suggested as an alternative analytical metod for routine laboratory testing.

456
Contaminants in food and feed

QUANTITATIVE LATERAL FLOW FOR THE DETECTION OF MYCOTOXINS

Anthony J. Lupo1, Frank Klein2, Tim Goldy2, Josh Kuipers2, Paul Lewis2, Coilin Walsh2

1. Technical Services, Neogen Corporation, Lansing, MI, United States.

2. Research and Development, Neogen Corporation, Lansing, MI, United States.

A new range of tests, Reveal® Q+ for mycotoxins, has been developed as easy-to use, rapid,
quantitative lateral flow tests for the detection of mycotoxins in feed and grains. The new Reveal® Q+
product line adds to Neogen’s unmatched range of simple and accurate lateral flow, microwell and
immunoaffinity column mycotoxin testing solutions. The Reveal® Q+ for Mycotoxin validation
studies were performed in accordance with the USDA-Grain Inspection, Packers and Stockyards
Administration (GIPSA) Design Criteria and Test Performance Specifications.

457
Contaminants in food and feed

DIRECT DETERMINATION OF PERCHLORATE IN DRINKING WATER BY ION

CHROMATOGRAPHY

Ayşe Kevser Bilgin, Mehmet Fatih Cengiz

Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058, Antalya,

Turkey.

Perchlorates; which are commonly used in fertilizers and fireworks, rockets and other explosives as
solid oxidizer; reduce the synthesis of thyroid hormones by preventing the transportation of iodine
through the thyroid gland and thus cause to permanent health problems especially in woman and
infants. The main exposure to the perchlorates takes place due to pollution of ground and surface water
via to contamination from the agricultural areas and industrial wastes. In this work, a sensitive Ion
Chromatography(IC) method was proposed for the determination of perchlorate in drinking water
samples. The method entails measurement of conductivity, filtration through 0,45 µm syringe filter and
injection. No sample pretreatment and concentration steps were required prior to the injection.
Perchlorate was separated by anion-exchange chromatography and detected by conductivity detector.
The calibration curve was linear in the concentration range comprised between in the range of 10
µg/Land 200 µg/Lperchlorate (R2 = 0,998). The limit of detection (LOD) and limit of quantification
(LOQ) were estimated to be 2,41 µg/L and 8,04 µg/L, respectively. The recovery values of drinking
water was 97,74 % ± 0,72. Six different tap water samples were analyzed with the improved technique.
No perchlorate residues (>LOD) were found to be in the analyzed water samples.
Compared to other reported methods for perchlorate, the developed IC method is sensitive and simple
as well as does not require any chemical derivatization and sample pre-concentration. Therefore this
method could be suggested as an alternative analytical metod for routine laboratory testing.
Keywords: Perchlorate, Drinking water, Ion chromatography

458
Contaminants in food and feed

THIOCYANATE DETERMINATION IN DRINKING WATER BY

ION CHROMATOGRAPHY

Ayşe Kevser Bilgin, Mehmet Fatih Cengiz

Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058, Antalya,

Turkey.

In recent years, advances in analytical detection methods have revealed the widespread presence of
agricultural contaminants in drinking water and in food supplies all over the world. These
contaminants can affect to human health according to their action mechanism. Thiocyanate has
important effects on thyroid function and iodine metabolism. It is reported in the literaure that the
thiocyanate inhibits the uptake of radioiodine by the thyroid, placenta and mammary gland. The most
common sources of thiocyanate include cassava, cruciferous vegetables, milk, and cigarette smoke.
Therefore, agricultural wastes may be a main sources of the thiocyanate in drinking water supplies.
In this work, a rapid and sensitive Ion Chromatography (IC) method was improved for the
determination of thiocyanate in drinking water samples.
No sample pretreatment and concentration steps were required prior to the injection. Perchlorate was
separated by anion-exchange chromatography with IonPac AS19Anion-Exchange Column and
detected by conductivity detector. The calibration curve was linear in the concentration range
comprised between in the range of 10 µg/L and 200 µg/L thiocyanate (R 2 = 0,998). The limit of
detection (LOD) and limit of quantification (LOQ) were estimated to be 8,97 µg/L and 29,90 µg/L,
respectively. The recovery values of drinking water was 100,14 % ± 0,32. Six different tap water
samples were analyzed with the improved technique. No thiocyanate residues (>LOD) were found to
be in the analyzed water samples.
Improved IC method is sensitive and simple as well as does not require any chemical derivatization
and sample pre-concentration. Therefore this method could be suggested as an alternative analytical
metod for routine laboratory testing.
Keywords: Thiocyanate, Drinking water, Ion chromatography

459
Contaminants in food and feed

HIGH INCIDENCE OF PESTICIDES IN VINE LEAVES DETECTED BY VALIDATED

GC/MS METHOD

Mehtap Keskin Evcimen, Pelin Ulca

A&T GIDA KONTROL LABORATUVARI

Vine leaves are widely used in cuisine in the Middle East, the Caucasus, Russia, Central and South
Asia, the Balkans and surrounding regions. In Turkey ‘Dolma’ is a family of dishes with a meat or
rice-based stuffing, which are wrapped in vine leaves and eaten hot and cold. Vine leaves are used as
fresh leaves in the domestic market in Turkey, but are exported usually bottled in brine. From 2008-
2011, as part of an overall programme of food control activities in Turkey, a total 25 vine leaves in
brine, one in water, and leaves which had been removed from brine and dried, were screened for 119
pesticides. Samples were analysed using a validated method originally employing Envi-Carb™ clean-
up which was subsequently replaced by QuEChERS clean-up, followed by GC/MS. GC/MS was
operated in multiple-ion monotoring mode with electron ionisation (EI), monitoring four ions for each
pesticide, and additionally full-scan analysis (50–550 m/z) was also conducted. Single laboratory
validation of the method was conducted in vine leaves. Matrix-matched calibration curves were
constructed and blank vine leaves (organic samples) were spiked with pesticide standards at
concentrations of 0.02 and 0.10 mg/kg for recovery experiments. Recoveries were quantitative, with
RSDs ranging from 6-16%. Limits of detection ranged from 0.005-0.02 mg/kg being well below the
MRLs which were in the range 0.02-0.1 mg/kg. Pesticide residues were identified on the basis of
correspondence of retention times and both the presence of characteristic ions and of agreement of ion-
ratios with standards. The brine in all cases was discarded and pesticide analysis was only conducted
on the leaves themselves. It was found that 23 out of 35 samples (65%) contained residues above the
MRLs ranging from 0.06-1.14 mg/kg. Fourteen samples only contained a single residue above the
MRL, but 9 samples contained multiple residues and one sample contained 5 residues above the
respective MRLs. Methalaxyl occurred most frequently as a residue with 12 samples having levels
above the MRL. Endosulfan sulfate, α-endosulfan, λ-cyhalothrin, cypermethrin, β-endosulfan,
pyrimethanil, kresoxim methyl, fenvalerate, triadimenol, azoxtstrobin and chlorpyrifos ethyl were also
identified at levels exceeding the MRL. No residues were detected in three samples of organic vine
leaves in brine. This survey indicates the need for enhanced surveillance and more rigorous
enforcement of pesticides in vine leaves.

460
Contaminants in food and feed

FATE OF FUMONISINS AND THEIR HYDROLYSIS PRODUCTS DURING ALKALINE-

COOKING OF MAIZE

A. De Girolamo, R. Schena, M. Pascale, V.M.T. Lattanzio, A. Visconti

National Research Council of Italy, Institute of Sciences of Food Production, (CNR-ISPA), Bari, Italy.
angelo.visconti@ispa.cnr.it

Nixtamalization (alkaline-cooking) is a process by which maize is boiled in a calcium hydroxide (lime)

solution to produce a soft dough called “masa” that is used for tortillas, tamales, and snacks
production. The high pH in the alkaline processing may give rise to hydrolysis of one or both
tricarballylic acid groups side chains of fumonisins, yielding hydrolyzed (HFB1and HFB2) or partially
hydrolyzed (PHFB1and PHFB2) forms of fumonisins. Only the standard for HFB1has been recently
made commercially available, whereas no standards are available for PHFB1, PHFB2and HFB2,
therefore their identification and quantification in these kind of matrices is a hard task.
In our laboratory pure standards of HFB1and PHFB1, and HFB2and PHFB2were synthesized by
partial hydrolysis of FB1and FB2with calcium hydroxide solution, respectively. The reaction mixtures
containing PHFB1, HFB1, and unreacted FB1or PHFB2, HFB2, and unreacted FB2were firstly passed
through C18 solid phase extraction column and then separated by semi-preparative liquid
chromatography. Identification and structure confirmation of the newly synthesized standards were
confirmed by high resolution mass spectrometry.
The synthesized standards were used to evaluate the fate of fumonisins, hydrolyzed and partially
hydrolyzed fumonisins during nixtamalization of maize. Nixtamalization experiments were carried out
at laboratory scale by cooking maize kernels at 90°C with a calcium hydroxide solution. Starting
maize, intermediate fractions (steeping water and washing water) and final fraction (masa) were
collected, freeze-dried for moisture content, ground and analysed for toxins content. A mass balance
approach was applied to quantitatively estimate their fate during the processing. Fumonisins
(FB1+FB2) and their partially hydrolysed forms (PHFB1+PHFB2) in starting maize materials ranged
from 4 to 20 µg/g and from 0.10 to 0.50 µg/g, respectively, whereas no hydrolysed forms were found.
After cooking with lime, fumonisins amount in masa decreased by 32-66%, whereas partially
hydrolysed fumonisins decreased by 94-98%. Moreover, during nixtamalization both fumonisins and
partially hydrolysed fumonisins were converted to the hydrolysed forms, as shown by the presence of
HFB1and HFB2in the masa (0.75 µg/g total). The mass balance approach indicated that the total
amount of the three forms of fumonisins collected in the intermediate fractions as well as in masa
accounted for a total of 130-186%. It is possible that nixtamalization made available forms of
fumonisins conjugated or caged with matrix components that were then converted to both partially and
hydrolysed forms.
Although nixtamalization is an effective method to reduce fumonisins content in masa, the presence of
hydrolysis products could still represent a risk for human health.
Keywords: fumonisins, (partially) hydrolysed fumonisins, maize processing.
This research was supported by EU-FPVII project MYCORED (KBBE-2007-222690)

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Contaminants in food and feed

ANALYSIS OF PHTHALATE CONTAMINATION IN ESSENTIAL CITRUS OILS BY

TANDEM GC/MS

Joerg Riener1; John Upton1, Stephan Baumann2; Rafael Acosta3; Mark Kanning3
1
Agilent Technologies, Waldbronn, Germany,
2
Agilent Technologies Inc, Santa Clara CA, USA;
3
Agilent Technologies, Newark, D, USA

A Tandem GC/MS allows the identification of phthalates at low detection limits in complex matrices
such as essential oils.
Phthalates are the most commonly used plasticizers and are added to plastic products to increase
polymer flexibility. This is due to the fact that they function as intermolecular lubricants. Since they
are not chemically bound in the polymer, they can leach.
Phthalates are not only used as plasticizers, they are also used to control viscosity, emulsify liquids,
and act as dispersants. As such they are found in a large variety of products. Overall there are about six
million tons of plasticizers consumed every year. We have seen an increase in public awareness to the
health concerns surrounding phthalates and as a result, an increase demand for phthalate testing.
Aliquots of lemon oil are diluted 1:10 into ethyl acetate. They are then analyzed on a tandem GC/MS
with a 1 µL pulsed splitless injection into a hot inlet. Two 15-m HP-5ms ultra inert columns (0.25mm
id x0.25 μm) joined by a purged union were used for the separation. The purged union permitted back
flushing of the first column to eliminate the very close eluting high boilers while the analytes of
interest continued on the second analytical column. The essential oil samples were then analyzed using
electron ionization tandem mass spectrometry.
Capillary gas chromatography mass spectrometry (GC/MS) has been the method of choice for the
analysis of essential oils, a complex mixture of monoterpenes, monoterpenoids, sesquiterpenes,
sesquiterpinoids, diterpenes, and diterpenoids. In this milieu it is often difficult to identify and
quantitate phthalates in the low ppm range using traditional GC/MS. Applying a more selective
technique such as Tandem GC/MS minimizes the amount of chemical noise reaching the detector and
allows for greater confidence in identification and quantitation of phthalates.
It has been shown in the past that a soft ionization such as methane PCI reduces the fragmentation
relative to Electron Ionization (EI) and can lead to more sensitive method. However most labs use EI
methodology for library searching and are unlikely to switch detection modes for a single method.
Therefore an EI method was created for eleven of the most commonly regulated phthalates. Since all
phthalates are derived from phthalic acid a common fragment was the loss of the alkyl side chains to
form phthalate anhydride with m/z of 149. The exception is for dimethyl phthalate where both the alkyl
side chains are CH3. Because of this the hydrogen on the oxygen is replaced by CH 3 and m/z 163
becomes the most common EI fragment.
Keywords: GC MS/MS, Phthalates, essential oils

462
DETECTION OF AFLATOXINS AND OCHRATOXIN A IN COFFEE BEANS (GREEN AND
ROASTED) TRADED IN THE TOWN OF BECHAR-ALGERIA

Alaa Slimani; Abdallah Moussaoui

Research Laboratory Measurement of Plant Resources and Food Security in Semi-Arid Southwestern
Algerian University of Bechar.
University of Bechar BP 417 road Kenadsa-Bechar Algeria 08000
e-mail : alloua@live.com

The aim of this work is to characterize the fungal flora of coffee traded in the town of Bechar to
investigate the potential toxigenic strains producing of aflatoxin- and Ochratoxin A and study
quantitative of these toxic compounds in the raw material.
The physico-chemical analyzes of our samples revealed a humidity that ranged from [2.88% -8.33%]
interval to place samples in the category of slightly hydrated. the pH values collected showed that our
samples are acid [5.08 to 5.73]. The study mycological carried out Potatoes Dextrose Agar (PDAac)
revealed the dominance of species of Aspergillus and Penicillium on the majority of our samples.
Examination of fungal procession characterizing our samples shows a very high index of distribution
of Aspergillus section Flavi Thus the presence of Aspergillus ochraceus. Participation of Aspergillus
section nigri was reported in unroasted green beans. Include the participation of mucorales.
Test productivity OTA isolates of Aspergillus ochraceus selected revealed that 80% of the strains
producing OTA and all strains of Aspergillus flavus are producing aflatoxins. Presumption of toxicity
of different coffee samples was positive on TLC. The ELISA test confirmed the presence of OTA in
our samples, the analysis of the results shows that the majority of OTA rates taken from our samples
are analyzed in the European standard these rates ranged between [1 0.01 to 1, 17] except for a sample
of green coffee beans (unroasted) had a rate lower than the OTA detection limit (1 ppb). The results for
the presence of aflatoxins B ranged between [4.93 ppb-> 40ppb]. The assay results show that our AFT
samples showed levels below the limit of quantification (<2 ppb).
Keywords: Coffee, Aspergillus, Ochratoxin A, Aflatoxins, Bechar

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Allergens

465
Allergens

REDUCTION OF MILK PROTEINS ALLERGENICITY BY MICROBIAL

TRANSGLUTAMINASE IN BALB/C MICE

F.H.R. Abd-Rabo, S. M. El-Dieb, A.M. Abd-El-Fattah and S.S. Sakr

Dairy science Department, Faculty of Agriculture, Cairo University, Giza, Egypt

The reduction of milk proteins allergenicity caused by utilization of modified cow milk (MCM) and
buffalo milk (MBM) by microbial Transglutaminase (MTGase) was studied. Sensitizations of Balb/c
mice with MCM or MBM resulted in less allergenic reactive changes in the small intestine. The
intestine villi of MCM or MBM mice appeared long and fine and the crypts/villi ratio was intact. Less
edema and architectonic disarray were noticed. The oral administration of modified milk significantly
suppressed IgE and IgG responses. Immunoglobulin E (IgE), Immunoglobulin G (IgG) and plasma
histamine levels were lower in modified milk sensitized mice compared with those of the native milk
sensitized mice. Results obtained also showed that native buffalo milk was less allergenic than native
cow milk and the high allergenicity of cow milk could be suppressed by enzymatic MTGase
modification.

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Allergens

SIMULATED GASTROINTESTINAL DIGESTION OF PRU AR 3 APRICOT ALLERGEN:

ASSESSMENT OF ALLERGEN RESISTANCE AND CHARACTERIZATION OF THE
PEPTIDES BY UPLC/ESI-MS

Barbara Prandi1, Laura Farioli2, Tullia Tedeschi1, Elide Anna Pastorello3, Stefano Sforza1
1
Department of Food Science, University of Parma, Italy
2
Department of Laboratory Medicine, Hospital Niguarda Cà Granda, Milano, Italy
3
Unit of Allergology and Immunology, Hospital Niguarda Cà Granda, Milano, Italy

Non-specific lipid transfer proteins (ns-LTPs) are major food allergens of the Rosaceæ family. The
severity of allergic reactions often relates to resistance of the allergen to digestion. Thus, it is important
to evaluate the digestibility of these proteins and characterise the peptides generated in the
gastrointestinal tract (Prandi et al., 2012). Apricot Pru ar 3 has a high sequence homology (91%) to
peach Pru p 3; however, it shows a different rate of sensitization (Conti et al., 2001): all patients
allergic to apricot are also allergic to peach, whereas not all peach allergic subjects are allergic to
apricot, which appears to be less allergenic. Simulated gastrointestinal digestion of purified allergen
Pru ar 3 was performed using pepsin for the gastric phase at pH= 2 and chymotrypsin and trypsin for
the intestinal phase at pH=7.8. The peptide mixture obtained was analysed by ultra-performance liquid
chromatography/electrospray ionisation mass spectrometry (UPLC/ESI-MS) and semi-quantification
was performed for the intact protein by comparison with internal standards.
The resistance to gastrointestinal digestion of Pru ar 3 allergen was evaluated to be 9%. This value is
consistent with that found for grape LTP, but much lower than the resistance found for peach LTP
(35%). ESI-MS of the intact protein indicated a less compact folded structure when compared to that of
the homologous peach LTP, so the small differences in the secondary structures could affect its
digestibility: in fact, a lower helical content of Pru ar 3 could contribute to its higher in vitro
digestibility. All the peptides generated were identified by ESI-MS on the basis of their molecular mass
and from the ions generated from in-source fragmentation. The structural core of the protein remains
mostly bound by four disulphide bridges, generating high molecular mass peptides (4500–7000 Da)
and some short peptides not involved in by disulphide bridges. The specific proteolytic action involves
also immunodominant epitopes, however this is not sufficient to exclude allergenicity, as demonstrated
previously for Pru p 3 (Cavatorta et al., 2010), also considering that part of the protein remains
undigested and that residual allergenicity of the five HMW peptides cannot be excluded. An alignment
between Pru p 3 and Pru ar 3 indicates a high similarity of the two sequences, however there are two
epitopes with different amino acid sequences, that could influence the recognition of such epitopes by
IgE of allergic patients.
According to the data obtained by MS analysis, the lower allergenicity of apricot LTP compared
to peach LTP, despite their high sequence homology, seems to arise from a combination of factors:
different amino acids in the epitope regions, a slightly less compact tertiary structure, higher
accessibility to proteolytic enzymes during gastrointestinal digestion, and specific cleavage of
immunodominant sequences.
Keywords: apricot, Pru ar 3, food allergy, MS identification, in vitro digestion.
References
Cavatorta et al. In vitro gastrointestinal digestion of the major peach allergen Pru P 3, a lipid transfer
protein: molecular characterization of the products and assessment of their IgE binding abilities. Mol.
Nutr. Food Res. 2010, 54, 1452.
Conti et al. Determination of the primary structure of two lipid transfer proteins from apricot (Prunus
armeniaca). J. Chromatogr. B. 2001, 756, 123.
Prandi et al. Simulated gastrointestinal digestion of Pru ar 3 apricot allergen: assessment of allergen
resistance and characterization of the peptides by ultra-performance liquid chromatography/electrospray
ionisation mass spectrometry.Rapid. Commun. Mass. Sp. 2012, 26, 2905–2912.

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Allergens

SEMI-QUANTITATIVE ESTIMATION OF NUTS CONTENT IN FOOD PRODUCTS USING

REAL-TIME POLYMERASE CHAIN REACTION

Piknová Ľ., Janská V., Kuchta T.

Food Research Institute, Bratislava, Slovak Republic

Various cakes with nut filling belong to popular bakery products in Central Europe. The species of nuts
is usually specific for each type of bakery product and has to be declared on the label. Non-labeled nuts
present in product could be count as fraud or could cause allergy reaction in sensitive person. Therefore
appropriate analytical method is needed. The real-time polymerase chain reaction (PCR) is, in
principle, quantitative, however the effective DNA extraction method is needed. The performance of
DNA extraction method and the amount of co-extracted PCR inhibitors could affect the quantification
by real-time PCR method [1]. A method for relative quantification may be designed and the influence
of mentioned affecting factors could be reduced or eliminated. Such method is proposed in this work
for hazelnuts [2] and walnuts[3] .
The method for absolute quantification of walnuts and hazelnuts in fillings of bakery products was
dveloped. Macadamia nuts were used as an internal standard material, as they are unlikely to be present
in bakery products because of their high price, and they fulfil the requirements for an internal standard
material: 1/ similar chemical composition, which may be important for a similar performance of DNA
extraction, 2/ similar texture, which may be important for proper homogenization of the material in the
sample, 3/ a real-time PCR method that provides independent quantification of the internal standard.
Brazil nuts fulfil also the requirements for internal standard, so they were also used as otion of internal
standard matrix.
-
-nuclease (TaqMan) probes labelled with fluorescent dye FAM were
used for walnu -nuclease probes labelled with fluorescent dye JOE was used for
macadamia (or Brazil) nuts. The calibration line was constructed using model samples of nut fillings
with different content of walnuts or hazelnuts. The amount of internal standard was optimalized and
the 5 % (w/w) was selected for further use. Based on this optimization, a calibration line (R 2 =
0.984)was constructed.
Practical applicability of the developed methods was demonstrated on bakery products from the market
of several European countries. The developed methods will be useful for food control laboratories to
facilitate authentication of bakery products with nut filling.
This contribution is the result of the project implementation, “Centre of Excellence for Contaminants
and Microorganisms in Food” supported by the Research & Development Operational Programme
funded by the ERDF.
Keywords: Polymerase chain reaction, walnut, hazelnut, internal standard
References:
1/ k vá, L , K , 2006 E F 223:143-145
2/ ž á, k vá, L , K , 2009 E F 229:397-401
3/ ž á, , H vá, L , K , 2006 E F 223:373-377

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Allergens

DEVELOPMENT AND VALIDATION OF AN ELISA AND LATERAL FLOW TEST FOR

CASHEW NUTS SUITABLE FOR ALLERGEN TESTING

Elisabeth Halbmayr-Jech1, Adrian Rogers2, Lukas Frank1, Markus Kainz3

1
Romer Labs Division Holding GmbH, Technopark 1, A-3430 Tulln, Austria
2
Romer Labs UK Ltd, The Heath Technical & Business Park, Runcorn, Cheshire WA7 4QX, United
Kingdom
3
Romer Labs Diagnostic GmbH, Technopark 1, A-3430 Tulln, Austria
Email: Elisabeth.halbmayr@romerlabs.com

The Cashew tree (Anacardium occidentale) belongs to the family Anacardiaceae. With about 18% the
fraction of proteins in cashew seed is very high. Some of these proteins, like the vicilin Ana o 1, the
legumin Ana o 2 and the albumin Ana o 3 are known to elicit an allergenic response. Many of the
proteins are heat resistant making them stable to different production processes. For this reason cashew
represents an important food allergen. Food allergy, an immune response to proteins present in food
that the body mistakenly believes are harmful, is an important health problem of increasing concern in
developed countries. Allergens are the largest single cause of global product recalls, with the major risk
for food manufacturers being the potential for cross contamination with food allergens during
production processes. An important tool in any allergen management plan is testing for the presence or,
better, absence of allergens.
A new sandwich enzyme-linked immunosorbent assay (ELISA) that quantitates the level of cashew in
food was developed and validated. The AgraQuant® Cashew Assay was designed for laboratory use
with a range of samples including raw and processed foods, rinse waters and swabs. The quantitation
range of the test kit is 2 – 60 ppm cashew and the limit of detection is 0.2 ppm cashew. Cross reactivity
to pistachio was determined as 4%.
A new immunological rapid test in lateral flow format for the detection of cashew and pistachio
content in food, rinse waters and environmental swab samples was developed and validated. With the
AgraStrip® Cashew/Pistachio test kit the extracted sample is transferred to an incubation vial that
contains specific ready-to-use antibodies. If the sample contains cashew or pistachio, an antigen-
antibody complex will form. This is subsequently detected by means of the test strip. The overall
procedure from sample preparation to results is about 11 minutes. The limit of detection was
determined as 1 ppm cashew protein and between 2 ppm and 5 ppm pistachio protein with all spiked
commodities tested. Cashew and pistachio protein concentrations down to 0.4 µg/mL were detected by
surface swabbing of stainless steel and plastic. Lateral flow tests can be conducted without the need for
further equipment and can be stored at ambient temperatures, thus making them well suited for testing
directly in the manufacturing facility.
Key words: ELISA; lateral flow test, cashew, food allergens

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Allergens

EFFECT OF GAMMA IRRADIATION ON THE ALLERGENICITY OF MACADAMIA NUTS

A.Batrinou1, D.Houhoula1, K. Sigala2, C. Proestos2, K. Sflomos1

1
Department of Food Technology, Technological Educational Institution of Athens, Agiou Spyridonos
St, 12210, Aegaleo, Greece
2
Department of Food Chemistry, School of Chemistry, National and Kapodistrian University of
Athens, Panepistimiopolis Zografou, GR 157 71 Athens, Greece
(batrinou@teiath.gr)

Among the most serious food safety problems that worry consumers are food allergies, which are the
clinical manifestation of an immunological process during which foods, parts of them or their
metabolic derivatives, act as antigens and stimulate the production of antibodies against them.
Although 25% of the population consider themselves allergic to one or more ingredients, real food
allergy is experienced only by 2.5% of adults and 6-8% of children aged less than 6 years. Even the
intake of minute amounts of food allergens can cause allergic reactions in sensitized individuals.
Among food allergens, tree nuts are clinically associated with severe immunoglobulin E-mediated
systemic allergic reactions that can progress to severe and life-threatening episodes in some patients. It
has also been reported that many patients with severe tree nut allergy are co-sensitized to peanut. Until
now, the only choice for people who have already been affected by food allergy is to avoid the
consumption of foods that contain allergens, as actual treatment is not available. Therefore, many
studies have focused on evaluating methods to eliminate or reduce the allergenicity of food allergens.
Most food allergens are reported as resistant to processes. However, food-irradiation technology, has
been found to alter the structure of epitopes on certain food allergens such as egg, shrimp, milk and
certain fruits therefore reducing their allergenicity. This can be explained by the fact that gamma
irradiation may either alter the structural conformation of an allergenic protein or it may break it down
to smaller molecules, therefore deactivating some of the epitopes on its surface. The present study
assessed the effect of 60Co gamma irradiation applied in doses of 3, 5 and 10kGy in the allergenic
proteins of macadamia nuts by a sandwich-type ELISA method.
Key words: macadamia nut, allergen, irradiation
Sinanoglou VJ, Batrinou A, Konteles S, Sflomos K (2007) Microbial population, physicochemical
quality, and allergenicity of molluscs and shrimp treated with cobalt-60 gamma radiation, J Food Prot.
Apr;70(4):958-66 Van Hengel AJ (2007) Food allergen detection methods and the challenge to protect
food-allergic consumers, Anal Bioanal Chem, 389: 111-118 Byun, M. W., J. W. Lee, H. S. Yook, C.
Jo, and H. Y. Kim. (2002). Application of gamma irradiation for inhibition of food allergy.
Radiat.Phys. Chem. 63:369–370.
This research was funded by the programme “Archimedes III”, subproject 42 with title “Operating and
potentially harmful ingredients. Effect of electromagnetic radiation in order to produce safe products”,
that is realized by the Operational Programme “Education and Lifelong Learning” and is cofinanced by
Greece and the European Union.

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Allergens

SENSITIZATION TO MAJOR FOOD ALLERGENS AMONG CHILDREN

Mirela Marić1, Suzana Rimac Brnčić2, Marija Badanjak Sabolović2

1
Polyclinic AVIVA, Zagreb, Croatia mirela.maric@poliklinika-aviva.hr
2
Faculty of Food Technology and Biotechnology, University of Zagreb

Food hypersensitivity is a common medical problem. Symptoms such as gastrointestinal, respiratory

and dermatological are frequently reported and attributed to adverse food reactions. Frequency
estimates based on self-reported symptoms range from 5% to 30%. It is believed that in the general
population food hypersensitivity appears more commonly early in life. However, there is little
information on gender differences, geographical area and eating habits associated with food
hypersensitivities in children. Among adults, the main foods which are responsible for 50% of adverse
reactions to food are fruits of the latex group (kiwi, banana), fruits of the Rosaceae family (apples,
pears, prunes), vegetables of the Apiaceae family (carrot, celery) and various nuts and peanuts
respectively.
The aim of this work was to determine the frequency of IgE sensitization to food in a children
monitored sample (1-10 year old) in Croatia. IgE levels specific for the ten major food allergen were
quantified. The data indicated that the most frequent triggers were peanuts, eggs and milk.

472
Allergens

HIDDEN GLIADINS IN THE SAUSAGES

Dorota Piasecka-Kwiatkowska1, Magdalena Zielińska-Dawidziak1, Magdalena Goniewicz1,

Ryszard Kowalski2, Paulina Górecka1

Poznań University of LifeSciences,

1
Department of Food Biochemistry and Analysis
2
Institute of Meat Technology
POLAND
e-mail: dorotapk@up.poznan.pl

As in all European countries food allergies have become a huge health problem in Poland. Avoiding
allergenic substances is the only way to protect the health of people with allergy. “Hidden allergens",
the substances which are unrecognized or undeclared and also unexpected by sensitized people, are
especially dangerous for them.
Traditional Polish sausages, the frankfurters type, are produced from minced meats. Meats are treated
with NaCl and NaNO2, and mixed with fats, spices and functional additives while chopping in the
cutter. Prepared mixture is stuffed into collagen casings and after this stage of production cooked at
72°C in the centre of sausage link. Although meats used in the production of sausages should not
contain gluten proteins and therefore, be appropriate food for coeliac and wheat allergy people,
functional additives used for the production as well as contamination during production can change
this.
The purpose of this study was to control the production of traditional Polish sausage in terms of the
content of “hidden“ allergens such as gliadin.
The material for the research was taken from three successive production stages of sausage from the
meat plant production line, i.e.: I – fresh minced meat, II - meats mixed with fats and functional
additives, III – final product after thermal process. Additionally, functional additives: glucose, wheat
fiber, soy proteins and their isolates, used in the sausage production were also analysed. Prolamins
were extracted from the analysed material by 0,01 M acetic acid with 0,05% Tween 20. The presence
of gliadin contents was checked by the ELISA method using polyclonal anti-gliadin antibody labelled
by horseradish peroxidase (SIGMA A1052), and gliadin (SIGMA G3375) as a standard.
In all the analysed sausage samples, obtained from the consecutive production stage, gliadins were
detected. In the first stage, the gliadin content in the sample was 500 ppm, then increased to 1800 ppm
in the second stage and slightly decreased to 1300 ppm in the ready forcemeat in the third stage.
In the first stage, the meat contamination with gliadin protein may have come from improperly washed
cutter blades, bowls etc. This meat plant also produces other kinds of sausages using the same
production line.
The samples obtained from the second stage were much more contaminated by prolamins compared to
the previous samples. In this stage of production functional additives and fats were added. The ELISA
assay confirmed that functional additives: wheat glucose and wheat fiber, were the source of
prolamins, and contained respectively 900 ppm and 200 ppm of gliadin. The additives were obtained
from wheat, which consumers are unaware of, however, it explains the presence of gliadin and meat
contamination. Since the level of gliadin content in the second stage was so high, probably tools and
production devices additionally contaminated the meat.
The samples from the third stage of sausage production contained a lower level of gliadin when
compared to the second stage. This phenomenon is related to thermal treatment when some harmful
proteins might be lost with leak.
The obtained results indicate that the analysed sausages are dangerous for a prolamin sensitive person,
who doesn’t expect harmful proteins in meat products.
Keywords: hidden allergens, gluten, sausage
Research financed from the project No POIG 01.01.02-00-061/09

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Allergens

CHARACTERISATION OF POTENTIAL ALLERGENS IN BRINE SHRIMP (Artemia salina)

Christiane Kruse Fæste1, Anders Moen2, Eliann Egaas1, Thien Van Do3
1
Norwegian Veterinary Institute, Oslo, Norway;
2
University of Oslo, Oslo, Norway;
3
Haukeland University Hospital, Bergen Norway

Brine shrimp (Artemia salina) is a crustacean species belonging to the taxonomy order of Fairy
Shrimps (Anostraca). They are found in salt lakes around the world and thrive in high salinity and
temperature. Brine shrimp eggs develop into free-swimming nauplii that mature and moultinto adults,
which are about 1 cm long and have a life-time of several months.
In the Norwegian fish farming industry, considerable amounts of industrially produced, nutrient-
enriched live brine shrimps are used for feeding fish fry. Furthermore, brine shrimp-containing dry
feed is given to achieve the desired muscle pigmenting in ready-for-slaughter fish.
Occupational exposure to brine shrimp fish feed can cause IgE sensitization and allergic symptoms
such as asthma and skin irritations. After two employees reported chest symptoms when working in the
brine shrimp hatch room of a Norwegian aquaculture research farm, the prevalence of Artemia salina
sensitization at the farm was determined in exposed workers. 21 % of the study participants had
specific IgE to Artemia salina, and 17 % were immediately positive in skin prick testing.
No allergens of Artemia salina have been characterised so far. Therefore, it was the aim of the present
study to determine allergen candidates by immunoblot with sera of sensitized patients and mass
spectrometry-based proteomics. Electrophoresis of total protein extract delivered 16 distinct bands,
which were analysed with nanoESI-OrbiTrap-MSMS. Protein determination was achieved by
comparison of peptide masses and sequences with the UniProt Database. Alignment of protein gel
bands and IgE-derived immunoblot signals allowed the characterisation of potential Artemia salina
allergens.
Keywords: Artemia salina, occupational allergy, proteomics, potential allergens
References:
Granslo JT, Van Do T, Aasen TB, Irgens A, Florvaag E. Occupational allergy to Artemia fish fry feed
in aquaculture. Occup Med (Lond);2009 June, 59:243-8.

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Allergens

A RAPID LATERAL FLOW FOR DETECTION OF SESAME

Greig Christie, Pauline Titchener, Karrie Melville and Jennifer Rice

FARRP (Food Allergy Research and Resource Program )

A rapid lateral flow device for detection of sesame has been developed. This is a sandwich based assay
utilising 1 antibody for capture and a 2 nd antibody linked to a coloured particle for detection. An
extraction process has been developed to allow for detection of sesame in various sample types
including clean in place (CIP) rinses and environmental samples. Reveal® 3-D Sesame is an accurate,
rapid and simple assay that requires no special tools or extensive training and yields results in less than
ten minutes from sample collection. The lower limit of detection is 5 ppm sesame in CIP rinse waters
and 5 μg/100 cm2 for sesame proteins on stainless steel, plastic and Teflon® surfaces. The Reveal® 3-
D Sesame lateral flow device features a unique overload line, which is included to signal the presence
of a grossly contaminated solution or surface and eliminate the potential for false negative results in
these samples.

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RELATIVE QUANTIFICATION OF WALNUTS AND HAZELNUTS IN BAKERY

PRODUCTS USING REAL-TIME POLYMERASE CHAIN REACTION

Siekel P., Janská V., Piknová Ľ., Kuchta T.

Food Research Institute, Bratislava, Slovak Republic

Walnuts and hazelnuts are a popular basis of fillings of sweet bakery products. The nut filings of these
products contain mostly milled nuts mixed with breadcrumbs, sugar, additives and aromas. Contents of
filling and/or contents of nuts in the filling of bakery product have to be declared on the label. In order
to check the correctness of the declaration, an analytical method for quantification of nuts in fillings of
bakery products is necessary [1].
Real-time polymerase chain reaction (PCR) was used for allergenic nuts detection – walnuts [2] and
h - -nuclease (TaqMan)
probes labelled with FAM and JOE for walnuts and hazelnuts, respectively; the second method uses
two real-time PCR assays for walnuts and hazelnuts with TaqMan probes labelled with FAM.
The reactions of the second method were carried in separate microtubes. Wheat was used as an internal
standard. The internal standard is quantified in a duplex format using TaqMan probe labelled with
JOE. The results were norma Δc b Δc f
c b c b ΔΔc
Both methods produced linear calibration curves (r2 = 0.9816 for the first method, r2 = 0.9992 for the
second method) in range of 10 – 90% (w/w) for walnut-hazelnut mixtures. Walnut-hazelnut mixtures
were prepared using inert matrix of oat flakes. Almost identical calibration lines were obtained also for
the mixtures with the inert matrix.
Practical applicability of the developed method was demonstrated on bakery products from the market
of several European countries. The developed method will be useful for food control laboratories to
facilitate authentication of bakery products with nut filling.

This contribution/publication is the resu f j c „ f E c c f

Contaminants and Microorganisms in Food" supported by the Research & Development Operational
Programme funded by the ERDF.
Keywords: walnut, hazelnut, wheat, Polymerase chain reaction (PCR), bakery

References:
1/ k á, L , , D, K c , (2008) E F c 226 11 -1158
2/ B ž á, B , H c á, L , K c , (2006) E F c 22 7 -377
/ B ž á, B k á, L , K c , (2009) E F c 229 97-401

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Allergens

PROLAMIN CONTENT IN BEERS PRODUCED FROM DIFFERENT RAW MATERIALS

Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Małgorzta Baraniak,
Paulina Górecka
Poznań University of Life Sciences,
Department of Food Biochemistry and Analysis, Poland
dorotapk@up.poznan.pl

Cereal prolamins are very dangerous proteins for gluten sensitive people. Beer is a beverage produced
from raw materials containing them. Although native cereal prolamins during brewing are broken into
peptide, there are clear evidences that they may still be dangerous for allergic people [1]. The peptides
content in beers depends on cereal species used for production as well as technological parameters.
Traditionally most of beers available on Polish market are brewed from barley but there are also some
produced with other malts and cereals. They differ in extract and alcohol contents.
In this study the levels of prolamin in beers produced with different cereal species were assessed.
The study was carried out on six commercially available beers, purchased in local supermarket, produced
from different malts and cereals: “Karmi” - premium dark, sweetened beer produced from barley malt,
“Żywiec” - full light beer brewed with barley malt, “Corona Extra” - lager style beer containing barley
malt, corn or/and rice, “Książęce” - light beer brewed from wheat malt, “Żytnie” – rye beer with addition
of pilsner and carmel malts, “Estrella” – gluten free beer.
Gliadin epitopes content in beers was determined by ELISA method with polyclonal
anti-gliadin antibody labelled by horseradish peroxidase (SIGMA A1052). The anti-gliadin antibodies are
suitable for the determination of gliadin content in wheat based food samples. However, because of
significant amino acid sequence homology of peptides, the antibodies react also with prolamins fractions
of rye, barely, soy and oats. The calculation of gluten was based on the assuming that gluten content is
equal to half of the content of gliadins.
In the beers detection of DNA from gluten-containing cereals by real-time PCR method with SureFood®
Allergen Gluten kit was also performed. The kit is specific for such gluten cereals as wheat, rye, barley,
oat and spelt.
Prolamin content detected by polyclonal anti-gliadin antibodies in beers “Karmi”, “Żywiec” and “Corona
Extra” were not statistically different and on the same level as in gluten free “Estrella” (6 ppm). Due to the
protein modification and their removal during malting and brewing, the prolamins were not recognized by
antigliadin antibody used in ELISA method [2]. Such low level of prolamin contents in barley malt beers
(“Karmi”, “Żywiec”, “Corona Extra”) was also confirmed by real-time PCR method.
According to the Codex Alimentarius Commission, “Żytnie” and “Książęce” beers could not be classified
as the “gluten-free” beverages, because they contained respectively 24 and 38 ppm of gluten. As it was
expected, the highest content of prolamin was determined in “Książęce” beer, brewed from the wheat
malt. Moreover, used anti-gliadin antibodies are more specific for wheat prolamins than for other cereals
species. Prolamin content in “Książęce” wheat beer compared with “Żytnie” rye beer was ~65% higher.
Results have shown that analysed beers, produced from different raw materials, contain different level of
prolamins. However, even beers labelled according to Codex Alimentarius as a “gluten free”, produced
from barley malt, can be potentially harmful for gluten sensitive person. Individual sensitivityfor gluten
varies significantly. Thus, even beers contain only 12 ppm of gluten are not save for the people with celiac
disease.
Key words: beer, prolamins, allergy, food safety
References
1. Picariello G., Mamone G., Nitride Ch., Addeo F., Camarca A., Vocca I., Gianfrani C., Ferranti P.
(2012): Shotgun proteome analysis od beer and immunogenic potential of beer peptides. Journal of
Proteomics, 75: 5872-5882.
2. Guardrum L.J., Bamforth C.W. (2011): Levels of gliadin in commercial beers. Food Chemistry 129:
1783-1784.

477
Allergens

THE CONTENT OF SELECTED SOYA ALLERGENS IN FOOD. CONSUMER AWARENESS

OF SOYA CONTENT IN PROCESSED FOOD IN POLAND.

Anna Jedrusek-Golinska1, Dorota Piasecka-Kwiatkowska2

1
Department of Human Nutrition and Technology,
2
Department of Food Biochemistry and Analysis
Faculty of Food Science and Nutrition,
Poznan University of Life Sciences, Poland

Food allergy is reaction caused by a food and/or its ingredients. Because about 2% of the world adult
populations and 5-8% of children show some level of food hypersensitivity it seems to be a big and
important problem in food production. Soya is one of main food allergens but on the other hand, it is a
very useful additive in food production, which improve the ability of gelating, emulsifying, water and
lipid binding and increase a level of protein in products. Therefore soya and its preparations are present
in almost every kind of processed food.
The aim of the research was to evaluate the influence of various cooking methods of soya and its
isolated proteins on their immunoreactivity. Additionally, the immunoreactivity of soya protein
hydrolysates, using widely on the polish market, was analysed. Simultaneously consumer awareness of
soya content in processed food was examined.
Electrophoresis SDS-PAGE was used to separate soya`s and hydrolysates`s protein molecules.
Molecular weight of obtained proteins was evaluated. Separated proteins were transferred on active
membrane and immunostained. ELISA test with anti-soy antibody (SIGMA S2519) was also carried.
The results show that the immunoreactivity of cooking soya`s proteins is modified. Despite the process
may change the structure of soya protein and influences on the immunoreactivity, the level of protein`s
destructions was low. It can be assumed that food containing both soya proteins and soya protein
hydrolysates can provoke allergic reactions by sensitive people. Unfortunately, additives in processed
food are not recognized by consumers as products containing proteins not suitable for soya sensitive
person.
Keywords: soya, immunoreactivity, consumer awareness

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481
Food Adulteration & Authenticity

DETECTION OF ADULTERATIONS IN TRADITIONAL PORTUGUESE GAME MEAT

PRODUCTS BY POLYMERASE CHAIN REACTION TECHNIQUE

Cristina G. Santos1, Vitor S. Melo1, Joana S. Amaral1,2, M. Beatriz P.P. Oliveira1, Isabel Mafra1
1
REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto,
Portugal. 2Polytechnic Institute of Bragança, Portugal. E-mail: jamaral@ipb.pt

Authenticity assessment and fraud detection in processed meat products have been attracting an
increased attention driven by public health, economic and legal concerns, and also for religious
reasons. Currently, one of the major issues concerning adulterations in the meat industry regards the
fraudulent substitution of higher commercial valued meat species by less expensive ones [1]. The
manufacture of traditional meat products is a long-established practice in the Northeast of Portugal.
One of the most appreciated products is called “Alheiras”, which are traditional smoked fermented
sausages, mainly produced with pork and poultry meat. In addition to the two Portuguese Alheiras with
Protected Geographical Indication (PGI), other types of “Alheiras” are now available in the market,
including the ones produced with game meat. Due to the game meat particular taste, intense flavour
and seasonality, it generally commands higher prices compared to other meats [1]. Since game meat
“Alheiras” should, totally or partially, include different types of game meat, they are particularly prone
to fraudulent meat substitutions.
The aim of this work was to develop efficient methodologies to assess meat species identification to
verify the labelling compliance and detect adulterations in this product. For this purpose DNA analysis
coupled to polymerase chain reaction (PCR) was the technique of choice for its specificity, fastness,
accuracy and sensitivity, associated to the high stability of DNA molecules to thermal processing used
in “Alheiras” production. Specific primers, either obtained from the literature or particularly designed
for this work [2], were used for the specific detection of game meat (deer, hare, pheasant, partridge,
duck and rabbit) and other meats (pork, cow chicken and turkey). For each species, reference binary
mixtures with known amounts (0.01% to 20.0%, w/w) of the considered meat in pork meat were
prepared and used for method optimisation. PCR results revealed high sensitivity and specificity to
detect the addition of all species down to 0.01%, with the exception of deer and turkey (0.1%). The
proposed methods were successfully applied to 18 commercial samples of game meat “Alheiras”,
allowed to detect several adulterations, namely the absence of game species declared in the label and
the presence of meat species not declared (mainly cow and poultry, and red deer in one sample). The
obtained results indicate the occurrence of misleading labelling of game meat “Alheiras”. Since this is
considered a high-value traditional product that should be valorised and protected, inspection programs
should be effectively put under practice to enforce regulation.
Keywords: authenticity; adulteration; polymerase chain reaction; game meat; traditional products
Acknowledgments: This work has been supported by FCT (grant no. PEst-C/EQB/LA0006/2011).
[1] Fajardo et al., Trends in Food Science and Technology 21(2010) 408–421.
[2] Santos et al., Meat Science 90 (2012) 836–841.

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TRACEABILITY OF PUMPKIN SEED OIL - AN ANALYTICAL METHOD TO ASSURE

THE GEOGRAPHICAL ORIGIN USING ELEMENTAL FINGERPRINTING

Donata Bandoniene∙ Daniela Zettl ∙ Thomas Meisel

General and Analytical Chemistry, Montanuniversität Leoben, Franz-Josef-Straße 18, 8700 Leoben,
Austria. E-mail: donata.bandoniene@unileoben.ac.at

Pumpkin seed oil is a common salad oil and traditional food in Austria. It is produced mainly in the
state of Styria from the green seeds without seed coat of the Cucurbita pepo var. styriaca plant. This
special type of pumpkin is harvested in a specific geographical area in Austria. The denomination
“Styrian Pumpkin Seed Oil” has been approved by the EU with a protected geographical indication
(PGI) label. As with many other high priced regional specialities, fraud cannot be avoided, because the
label alone cannot guarantee traceability.In the last couple of years a significant increase of imports of
Chinese and Russian pumpkin seeds has occurred, because the demand of this specialty product has
exceeded the local production [1]. The development of a fast and inexpensive analytical method for the
identification of the geographical origin of pumpkin seed oil is of great importance. Honest producers
want to guarantee the purity and quality of their products and the consumers want to know the origin of
the food products.
In a previous project it was found that the use of trace elements, in particular rare earth element (REE)
concentrations, allows to discriminate the geographic origin of pumpkin seed oils [1, 2]. The REE
occur in pumpkin seed oils at ultra-trace level content. Therefore, the development of a robust method
using ICP-MS for trace element content analysis was an important factor. Over several years the
relevant factors, like climate and seasonal influences, influence of oil processing, degree of ripeness
and other factors that influence the correct determination of the origin were studied. The classification
models (Partial Least Squares, PLS) included the data collected during three harvest years and from
three different regions (China, Russia, Austria) to identify the geographic origin of pumpkin seeds or
extracted pumpkin seed oil [3]. This model is either used for the control of the seeds delivered to the
oil mill, or to classify the seeds harvested at the farm. The reason for the study of the seeds and its
extracted oils before the pressed oils were produced, was to assure the geographic origin of the
samples.
The demand to identify the geographic origin of commercially available pressed oil is even bigger. A
classification model based on extracted oils cannot be directly used for determining the geographical
origin of pressed oils. In this work classification models (PLS) based on trace elements content of
pressed pumpkin seed oils of defined origin were established [3]. A big challenge of this work was to
obtain an adequate number of pressed oil samples with a certified provenience for a reliable database.
The classification models were tested with unknown pumpkin seed oil samples from Austria, Russia
and China. About 90% of the unknown samples were correctly classified according to their geographic
origin. This method was successfully applied to commercially available oils during a market survey
organised by the Austrian Association for Consumer Information (VKI) in 2012.
Keywords: trace elements, geographical origin, pumpkin seed oil, ICP-MS, multivariate statistics
References:
1. Jöbstl, D., Bandoniene, D., Meisel, T., Chatzistathis, S., 2010. Identification of the geographical
origin of pumpkin seed oil by the use of rare earth elements and discriminant analysis. Food chemistry
123 (4), 1303 - 1309.
2. Bandoniene, D., Zettl, D., Meisel, T., Maneiko, M., 2013. Suitability of elemental fingerprinting for
assessing the geographic origin of pumpkin (Cucurbita pepo var. styriaca) seed oil. Food chemistry
136, 1533-1542.
3. Zettl, D.: Analytische Methode zur Identifizierung des geographischen Ursprungs von
Kürbiskernölen. PhD thesis, Montanuniversität Leoben, Leoben, 2013, 135.

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ISOTOPIC CONTENT VARIATION OF SOME TRANSYLVANIAN FRUITS

D.A. Magdas, R. Puscas, G. Cristea, V. Mirel

National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103
Donath Str., P.O.Box 700, RO-400293 Cluj-Napoca 5, ROMANIA

Isotope ratio mass spectrometry (IRMS) is a very useful tool for origin assignation of food, thus 2H/1H,
18
O/16O and 13C/12C; measurements are intensively used in forensic study to prove product authenticity.
This application has been particularly useful in food quality control, because it allows the detection of
added sugar and water in fruit juices and in tracing the geographical origin of food. One of the greatest
limitations of this technique applicability in origin assignation is the lack of large databases of isotopic
abundance in food items. The interpretation of such analysis requires a sufficient number of data for
authentic juices of the same seasonal and regional origin, especially since the isotopic parameters of
fruit juices show remarkable variability depending on climatologically factors.
This work presents the variability of isotopic results obtained for some authentic fruit juices, from
Transylvania, during the harvests 2010 – 2012. All smples were subject of the analysis of 2H/1H and
18
O/16O in the fruit juice water and 13C/12C. The extreamely hot and dry climat of years 2011 and 2012
is direcly reflected into the isotopic composition of the authentic fruit juices obtained during this years.
Over 100 authentinc fruit juices (apples, sour cherries, cherries, peaches, apricots and grapes) from
mentioned years were analysed and their isotopic composition was correlated with the mean
temperature and quantity of precipitations from these years.
The obtained results have shown that beside the meteorological and climate conditions, the isotopic
enrichment degree depends on the fruit species, even for the species originated from the same
geographical area. The most notable differences in isotopic content appear in the case of grapes.
Keywords: Fruit juices, isotopic composition, IRMS
References
1. N. Ogrinc, K. Bat, I.J. Kosir, T. Golob, and R. Kokkinofta, Characterization of Commercial
Slovenian and Cypriot Fruit Juices Using Stable Isotopes, J. Agric. Food Chem. 57, 6764 (2009).
2. F. Camin, M. Perini, L. Bontempo, S. Fabroni, W. Faedi, S. Magnani, G. Baruzzi, M. Bonoli, M.R.
Tabilio, S. Musmeci, A. Rossmann, S.D. Kelly, P. Rapisarda, Potential Isotopic and Chemical Markers
for Characterizing Organic Fruits, Food Chem. 125, 1072 (2011).
3. D. A. Magdas, R. Puscas, Stable isotopes determination in some Romanian fruit juices, Isotopes in
Environmental and Health Study, 47, 372–378 (2011).
Acknowledgements:
The financial support for this work was provided by the National Plan for Research-Development and
Innovation 2007-2013 (NPRDI II), TE, Contract No. 120/2010

485
Food Adulteration & Authenticity

A COMPARISON BETWEEN ISOTOPIC CONTENT OF COMMERCIAL AND AUTHENTIC

ORANGE AND APPLE JUICES

Gabriela Cristea, Dana Alina Magdas, Romulus Puscas, Valentin Mirel

National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103
Donath Street, 400293 Cluj-Napoca, Romania, gabriela.cristea@itim-cj.ro

In this study 15 samples of commercial juices and 10 authentic juice samples (orange and apple)
purchases from the Romanian market were analyzed by Isotope Ratio Mass Spectrometry technique
(IRMS).
Isotope analysis is one of the most sophisticated and specific technique that is widely used in the food
and beverage area for adulteration identification. The stable isotope technique is used by official
institutions for the quality control of beverages as an instrument of assessment for fraudulent products.
For analyses of 13C from the whole juice, the measurements of each sample were carried out on an
elemental analyzer (Flash EA1112 HT, Thermo Scientific, Germany), coupled with an IRMS (Delta V
Advantage, Thermo Scientific). The d18O and d2H values in juice water were determined by using a
liquid-water isotope analyzer (DLT – 100, Los Gatos Research, USA).
The results shown that authentic samples are found within a narrow area, and the most of the
commercial (made from re-dilution of juice concentration) samples do not coincide with this authentic
group. We used several isotopic ratios (13C/12C, 18O/16O, 2H/1H) to differentiate between directly press
juices from those obtained from concentrates by re-dilution with water and also, to detect the addition
of exogenous sugar.
Keywords: stable isotope, fruit juice, IRMS, Romania
References:
1. L.M. Reid, C. P. O’Donnell, G. Downey (2006). Recent technological advances for the
determination of food authenticity. Trends in Food Science & Technology 17(07), p.344-353.
2. S. D. Kelly, Using stable isotope ratio mass spectrometry (IRMS) in food authentication and
traceability. In: LEES, M. Food authenticity and traceability. London: Woodhead, 2003. chap. 7, p.
156-183.
Acknowledgments. This work was funded by the PNCDI II (2007-2013) Program, TE (2010-2013),
Contract no. 120/2010 and the National Research, Development and Innovation Plan- Programme
NUCLEI, contract no. PN09 44 01 09

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Food Adulteration & Authenticity

ASSESSMENT OF THE AUTHENTICITY OF PLUM BRANDY BY IRMS

Maja Lojović1, Biljana Marošanović1, Nataša Kalajdžija2,

Sanja Podunavac Kuzmanović2
1
SP Laboratory, Bečej, Serbia; 2Faculty of Technology, Novi Sad, Serbia
splaboratorija@sojaprotein.rs

Modern, Serbian brandy, known as "Sljivovica" with extremely rich variety of flavors is very attractive
to consumers worldwide. Mass production and intensive marketing caused many products to lose their
authenticity, uniqueness, specificity and the distinctive feature of the region, therefore brandy often
becomes the subject of forgery due to its importance in the world market.
From the aspect of authenticity control, botanical and geographical origin of fruit brandies, the most
important analytical method is based on determination of the stable isotopes of 13C/12C, 2H/1H, 18O/16O
(SIRA-Stable Isotope Ratio Analysis).
For detection the adulteration, SP Laboratory analysed commercial brandies available in Serbian
market, brandies from different kind of plum and different geographical origin (South and North part
of Serbia) made in our laboratory and spirits made from sugarcane and corn. To follow the changes in
the content of stable isotopes, we compared laboratory brandies made from fruit, blank without sugar
and with different amount of added beet sugar (5%, 10%, 20% and 50% sugar was added on the weight
of fruit). The instrument for stable isotope analysis consists the Elemental Analyzer (FlashEA 1112
HT) and Isotope Ratio Mass Spectometer (Thermo Finnigan DELTA V Advantage).
The δ13C values from plum brandy, with known botanical and geographical origin, made in
laboratory, without sugar and with 5% sugar was -25.85‰ and -26.52‰, respectively δD was -
231.62‰ and -246.67‰, respectively δ18O was 22.47‰ and 22.63‰ . In the recent years, we have
analyzed a number of samples of plum brandy from different productions. The results, some of them,
are different regarding the values obtained for laboratory standard of plum brandy, which indicates on
the addition of sugar from sugar beet or addition C4 plants in order to increase the yield of ethanol and
cheaper production. The different δ18O values are the result of different geographic locations where
plums are grown.
Application of Chemometrics, as a discipline that links chemistry, mathematics and computer
technology, established a correlation between the concentration of sugar values (derived from sugar
beet) and δD values. Combined results of δD and δ13C values gives important information about
botanical origin of ethanol in alcoholic drink and possibility of distinguishing between fruit spirits and
spirits with non-fruit origin (made from beet sugar, maize, cane sugar). In aim of geographical
classification of brandy samples, originating from different locations in Serbia, brandy has been
determined byisotope ratio δD and δ18O. The results represents a kind of database that can serve as the
basis for confirmation of botanical and geographical origin of brandy produced in the territory of
Serbia.
Keywords: IRMS, plum brandy, chemometrics
Reference: 1.Marjan Guček, Joze Marsel, Nives Ogrinc, Sonja Lojen, Acta Chim. Slov. 1998, 45(3),
pp. 217-228

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Food Adulteration & Authenticity

HORSE AND PIG SPECIES TESTING OF MEAT PRODUCTS BY QUALITATIVE PCR

Elisabeth Halbmayr-Jech1, Lucy Bentley2, Markus Kainz3

1
Romer Labs Division Holding GmbH, Technopark 1, A-3430 Tulln, Austria
2
Romer Labs UK Ltd, The Heath Technical & Business Park, Runcorn, Cheshire WA7 4QX,
United Kingdom
3
Romer Labs Diagnostic GmbH, Technopark 1, A-3430 Tulln, Austria
Email: Elisabeth.halbmayr@romerlabs.com

Recent findings of horse meat in labelled beef products have lead to a new food scandal. Although
horse meat per se is not a food safety issue, the findings of non declared horse meat at levels up to
100% are a food fraud and deception of consumers. Furthermore, pig DNA has been discovered in beef
products which are of particular concern to Jews and Muslims, whose dietary laws forbid the
consumption of pork products as well as horse meat. Qualitative PCR methods for horse and pig DNA
were developed to serve the analytical need for massive numbers of beef products tested in UK.
Samples are extracted in duplicate. DNA extraction using magnetic bead clean up is followed by
measuring the concentration of extracted DNA using a spectrophotometer. Polymerase chain reaction
(PCR) using an in-house made primer mastermix is conducted in order to amplify a fragment of DNA
which is specific to horse or pig species. The DNA produced following PCR is run by agarose gel
electrophoresis using an ethidium bromide stain to detect DNA. This allows DNA fragments of a
particular size to be identified if present. If a sufficient amount of horse or pig DNA is present in the
sample, a line will be visible on the gel matching expected size compared to a standard, and an image
is captured. If insufficient DNA was present, there will be no visible line. Each sample is also tested
after spiking with horse or pig DNA, which should give a positive result demonstrating that the sample
does not inhibit the PCR reaction. An extraction blank and water blank are tested as negative controls,
and a positive control is run so that the fragment can be sized correctly.
Raw meat samples were used for validating these methods, and additional cooked and processed meat
samples have also been analysed successfully. Cross-reactivity testing has demonstrated that these
methods do not detect DNA from other species including cow, sheep, chicken and turkey. The limit of
detection was determined as 0.1% horse meat in beef and 0.1% pig meat in beef, being the lowest level
which gave a positive result.
Key words: horse meat, pig meat, qualitative PCR, species testing

488
Food Adulteration & Authenticity

PHYSICAL ANALYSES ON ESTIMATION OF ADULTERATION IN HAZELNUT PUREE

Ferda Seyhan, Bengü Öztürk, İbrahim S. Özdemir, F. Şeyma Bayraktar

TÜBİTAK Marmara Research Center, Food Institute, Gebze-Kocaeli,Turkey

bengu.ozturk@tubitak.gov.tr

Hazelnut is one of the most important exported goods of Turkey and hazelnut puree is the highest
value added processed product among the other hazelnut products. Hazelnut puree is the paste form of
roasted hazelnuts and can be adulterated by adding various low cost food products or hazelnut by
products such as defatted hazelnut meal (DHM). DHM is a by product of hazelnut oil processing, in
which oil is removed from natural hazelnut through hexane extraction. DHM is allowed to be used as
feed additive and the price is extremely low when compared to roasted hazelnut for puree production.
Hazelnut puree adulteration causes unfair competition conditions in trade.
The aim of this study was to investigate the level of adulteration through comparison of
physicochemical properties of hazelnut puree and the purees adulterated with different DHM
concentrations in a rapid manner. Water and oil absorption capacities, viscosity and texture profiles of
pure puree, DHM and DHM adulterated purees at different concentrations (5%, 10%, 20%, 30%, 50%)
were investigated in order to determine the adulteration level. The viscosity (centipoise) and torque (%)
measurements were done at different rpm levels using Brookfield RVDV-II viscosimeter. Texture
profiles of samples were obtained by TA.HD plus Texture Profile Analyzer (d:50 mm, back extrusion
rig probe, 1 mm/sec test speed) according to maximum force during penetration and withdrawal of the
disk from the samples. The water and oil absorption capacities of the mixtures were also determined by
modifying the method of Moure et al. (2002).
As a result, physicochemical properties of the adulterated hazelnut puree differentiates from the
reference pure hazelnut puree properties. These rapid and easy physicochemical tests can be used to
have an idea on the adulteration level of DHM. The water absorption capacities of the mixtures were
found to be lower than the capacity of the pure puree. The pure puree could absorb 3% of the added oil
while the mixture samples released the oil rather than absorbing. The percentage of released oil was
increased as the amount of DHM increased in the mixtures. It was observed that maximum difference
in torque values could be determined using the spindle speed of 100 rpm for viscosimeter
measurements. Torque values (%) of hazelnut puree was 48, while it was 35, 30, 21, 14 and 9 for DHM
mixtures of 5%, 10%, 20%, 30% and 50% respectively. The viscosity and texture measurement results
were compared for the least adulteration amount (5% DHM) and pure puree and it was observed that
there was a 27% difference for viscosity (torque) and 48% difference for texture (cohesiveness)
measurement values.
Keywords: hazelnut puree, defatted hazelnut meal, adulteration, physicochemical property
Reference:
1) Moure A., Dominguez H, Zuniga M. E., Soto C., Chamy R.,2002. Characterisation of protein
concentrates from pressed cakes of Guevina avellana (Chilean hazelnut), Food Chemistry, 78:179–
186.

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Food Adulteration & Authenticity

AROMA PROFILING FOR THE DETERMINATION OF ADULTERATED FOODSTUFFS

USING AN ENANTIOSELECTIVE GCxGC APPROACH

Aurélie Bugey1, Yves Janin1 , Serge Rudaz2 , Patrick Edder1, Stefan Bieri1
1
Official Food Control Authority of Geneva, Geneva, Switzerland
2
School of Pharmaceutical Sciences - University of Geneva, University of Lausanne, Quai Ernest
Ansermet 30, 1205 Geneva, Switzerland.

The taste and aroma of foodstuffs are often improved by addition of flavourings. Food legislation
defines 3 distinct categories of aromas: 1) natural products obtained exclusively by a physical process
from plants, 2) nature-identical aroma which are chemically identical to the natural species but
obtained by synthesis and 3) artificial substances that do not exist in nature. To detect potential frauds
and ensure high identification capabilities, an enantioselective GCxGC-TOFMS method has been
developed to unambiguously distinguish between a natural enantiomeric excess of an aroma compound
and its synthetic racemate. Eleven pairs of enantiomers were separated, including α-ionone, β-lactones
(C6 to C12), γ-lactones (C7 to C12), which are intrinsic characteristic chiral compounds of various
fruits (raspberry, strawberry, apricot, peach) and butter taste.
Sample preparation was based on a head-space SPME approach. Different fibers and extraction
conditions were evaluated. The GCxGC separation space was fully exploited by coupling a chiral 2,3-
diacetyl-6-tert-butyldimethylsilyl-cyclodextrine coated as a first dimension column to a narrow bore
polar carbowax column. Unequivocal determination of enantiomeric ratios was ensured by maximizing
peak capacity and finally highly-resolved 2D fingerprints were generated. Detection was performed by
TOF-MS operating in the electron ionization mode with a collected mass range of 35-550 m/z and a
fast acquisition rate (200 spectra/s). Modulation frequency was set at 4 s resulting in 3 modulated
peaks per enantiomer.
A survey including various foodstuffs (eg. flavored beverages, syrups, candies, yoghourts, cakes,
biscuits, cereals, ice-cream, jam) labeled as "natural" revealed several adulteration cases with
unacceptable racemic ratios of targeted aroma compounds.
Keywords: GCxGC-TOFMS, enantioselectivity, aroma, authenticity.

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Food Adulteration & Authenticity

GC-IRMS ANALYSIS TO DETECT THE USE OF GENETICALLY MODIFIED FEED IN

MILK PRODUCTION

G.Vinci1, F. Botrè1,2, R. Preti1, C. Colamonici2, A. Tieri1

1
Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome,
Rome, Italy
2
Anti-Doping Laboratory FMSI, Rome, Italy
e-mail: raffaella.preti@uniroma1.it

Verifying the description of food in terms of its composition, processing or origin is challenging, but
the consumers need clear and accurate information to make informed choices about their diet and the
food they buy. The problem of genetically modified organisms (GMOs) safety is an open issue and
towards which the public opinion shows particular sensitivity and concern. Even if the current
European standards allow the use of authorized GMOs only, it should be stressed that is also
mandatory to label their presence just above 0.9%, while there is no obligation to inform the consumer
about their use in the production process. It follows that the consumer may be informed of the presence
of GMOs in food only when it exceeds the threshold value of 0.9%, while being completely unaware if
animal products were obtained by feeding the animals with even 100% GMOs (1). Analytical
techniques based on the measurement of stable isotope ratio mass spectrometry (IRMS) were
demonstrated to be a potentially powerful tool for characterizing both the geographic origin and the
production cycles of food, milk and dairy products included. In particular, the ratio 13C/12C of animal
products is able to discriminate between a diet based on C3 or C4 plants , and 13δ of glycerol has been
shown to increase with maize amount (2). The possibility to trace OGM presence in the fodder can be
speculated on the basis of the same theoretic approach, since transgenic fodder is mainly constituted by
soybean, a typical C3 plant, largely used in conventional zootechny. Conventional and organic
(GMOs-free) milk samples were collected from the Italian market and analyzed for 13C/12C ratio of
glycerol. A sample preparation from whole milk was designed and developed, specifically targeted for
GC-IRMS analysis. When compared to conventional milk, organic milk resulted in an enrichment in
13
C (P < 0.02), showing a different diet regimen, rich in C4 plants, and therefore suggesting a GMOs-
free diet. These encouraging results can be combined with data deriving from the investigation of
different isotope ratios, to assess also the geographical origin of the milk (e.g. no Eropean Union
countries, with different GMOs regulations) and screening of milk for transgenic DNA presence.
Keywords: Genetically Modified Organisms, milk, Isotope ratio mass spectrometry.
References
(1) G. Vinci, R. Preti, A. Tieri, S. Vieri (2013). Journal of the Science of Food and Agricolture, 93:
439-448.
(2) F. Camin, K. Wietzerbin, A. Blanch Cortes, G. Haberhauer, M. Lees, G. Versini (2004) Journal of
Agricolture and Food Chemistry, 52: 6592-6601.

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ANTIOXIDANT CAPACITY, POLYPHENOLS AND BIOGENIC AMINES CONTENT FOR

ITALIAN CONTROLLED DENOMINATION OF ORIGIN (DOC) RED WINES
CHARACTERIZATION

Raffaella Preti, Alessandra Tieri, Simone Vieri, Giuliana Vinci

Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome,

Rome, Italy
E-mail: giuliana.vinci@uniroma1.it

In Italy, the production of wines with a Controlled Denomination of Origin (DOC) and Controlled and
Guaranteed Origin (DOCG) has increased over the past 20 years of 91.4%, rising from 14.3% of the
total wine produced in 1989, to the current 32.7%.To these production must be added the wines with
Typical Geographic Indication (IGT), which currently account for about 27.3%, and that, therefore,
lead wines qualified in reference to the origin to weigh about 60% on national wine production.
Authenticity of foods and, in particular, of wine has been extensively investigated because wine is an
easily adulterated product. The production of DOC wines is particularly affected by this phenomenon.
The appreciated antioxidant capacity of red wine is mainly due to the presence of polyphenols that
have also influence on colour, taste of fullness, body, bitterness and astringency. Wines are known also
to contain many biogenic amines. Their amounts and compositions depend on the type of grapes and
their degree of ripeness and the climate and soil of the viticultural area, as well as vinification
techniques. For these peculiar characteristics the potential of phenolic compounds and biogenic amines
analysis for the differentiation of wines by grape variety, age or geographical origin has been recently
recognized (1,2).
Object of this study were samples of Italian red wines of five DOC wine varieties, chosen to be
representative of the whole Italian wine production.
Eleven biogenic amines (tryptamine, methylamine, ethylamine, agmatine, phenylethylamine,
putrescine, cadaverine, histamine, tyramine, spermidine, and spermine) were determined by RP-HPLC
with fluorimetric detection, after derivatization with dansyl chloride.
The chromatographic data were then combined with spectrophotometric determinations of antioxidant
capacity and total polyphenols. The subsequent data matrix structure was explored by Multivariate
analysis techniques.
The compounds analyzed demonstrated to be good descriptors to differentiate among the different wine
varieties.
Keywords: Wines, biogenic amines, polyphenols, multivariate analysis, authentication.
References
(1) Saurina J. (2010). Characterization of wines using compositional profiles and chemometrics.
Trends in Analytical Chemistry 29 (3): 234-245.
(2) Makris, D. P., Kallithraka, S., Mamalos, A. (2006). Differentiation of young red wines based on
cultivar and geographical origin with application of chemometrics of principal polyphenolic
constituents. Talanta, 70 (5): 1143–1152.

492
Food Adulteration & Authenticity

DETECTION OF SUCROSE ADULTERATION IN HONEY USING FOURIER TRANSFORM

INFRARED SPECTROSCOPY

Muhammed Zeki Durak1, Mehmet Fatih Cengiz2

1
Yıldız Technical University, Davutpaşa Campus, Chemical and Metallurgical Engineering Faculty,
Food Engineering Department, 34210, Istanbul/Turkey
2
Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07058,
Antalya/Turkey.

Honey is the natural sweet substance produced by honeybees and has been a part of human diet over
centuries. However, the dietary frauds in particular the sugar adulteration of honey is a constant
progress and very common in recent years. We have adopted a rapid Fourier transform infrared
spectroscopy (FTIR) based chemometric method for the evaluation of sucrose syrup adulteration of
honey in Turkey. Honey samples were obtained from a local beekeeping operation verified as having
colonies never treated with sucrose and used as control (blanks). In order to prepare matrix-based
standards and monitoring studies, seven major brand honey samples were purchased from local chain
markets. The calibration was prepared by spiking sucrose to honey in the concentration range of 2, 6,
8, 10, 20, 30 and 40. The samples containing of 100% honey and 100% sucrose were used to observe
spectral differentiations. The ranges were chosen to evaluate the adequacy of the method for detecting
the sucrose adulteration in honey. The predicted sucrose syrup content of honey ranged between non-
detectable and 6.6 (w/w) and results were validated by HPLC-RID with 97% or a higher correlation at
the time of adulteration and after 10 days of storage.

493
Food Adulteration & Authenticity

ISOTOPIC OXYGEN RATIOS AND TRACE METALS DETERMINATION IN SOME

ROMANIAN COMERCIAL WINES

Veronica Avram1, Gabriela Cristea1, Alina Magdas1, Cezara Voica1, Anamaria Hosu2, Claudia
Cimpoiu2, Constantin Marutoiu3
1
National Institute for R & D of Isotopic and Molecular Technologies, 65-103 Donath Street, 400293 Cluj-Napoca, Romania
2
Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering,11 Arany Janos Street,
400028, Cluj-Napoca, Romania
3
Babes-Bolyai University, Faculty of Orthodox Theology, 18 Avram Iancu Squere, 400117 Cluj-Napoca,
Romania e-mail: gabriela.cristea@itim-cj.ro
Wine is a widely consumed beverage throughout the world and as such undoubtedly represents an
important food product of relatively high commercial value. Therefore, wine authenticity control, mainly
in terms of varieties, geographical origin and/or age, is continuously required to detect any adulteration
and to maintain wine quality [1].
In the last decade, as an extension of traditional analytical methods used in food industry, several
innovative methods to control and assign the authenticity of food and beverage origin, especially those of
wine, have been developed. One of the most powerful and sophisticated analytical method is the stable
isotope ratio (especially carbon and oxygen) analysis using isotope ratio mass spectrometry (IRMS) [2, 3].
The specific proportions of the particular isotopes of hydrogen and oxygen present in molecules are
dependent mainly on climatic and geographical conditions and the photosynthetic metabolism of plants.
The effect of these conditions on the final isotopic composition of a molecule is known as isotopic
fractionation. Accordingly, the content of 2H and 18O isotopes in the water of vegetation, such as vine
grapes and final product, wine, may reflect the place from where the product has originated, more
precisely, its geographical origin.
Inductively coupled plasma mass spectrometry (ICP-MS) is a multi-element technique applied to a wide
range of application in analytical chemistry, with high selectivity and sensitivity and low analytical limits.
This paper presents a study concerning isotopic ratio of wine water contents ( 18O/16O) in red wine samples
(Merlot, Cabernet Sauvignon, Feteasca Neagra) from different wine-producing areas in Romania (Banat,
Muntenia, Oltenia and Dobrogea) and from various vintage years (2006, 2007, 2008). The same twenty-
seven samples were investigated from the point of view of their metal content. The determination was
performed by Q/ICP-MS. The measurements of the 18O/16O ratios were performed using a Delta V
Advantage Isotope Ratio Mass Spectrometer (Thermo Finnigan) by the dual-inlet method. The aim of this
study is to analyse and characterize the influence of weather and vintage years on the isotopic fingerprint
of the studied wine. The differences in 18O/16O ratios reflect the specific climatic and harvesting condition
of each vineyard. Thirty metals with significant concentration were identified, from which potassium was
the most abundant (0.5 mg/ml to 1.13 mg/ml). Relative important concentration of chromium (97.38 mg/l
to 624.78 mg/l) and nickel (90.60 mg/l to 626.32 mg/l) are originating from the technological procedure of
vinification (fermentation in stainless steel tanks). Traces of Pb (0.346 mg/l to 1.775 mg/l) were also
found.
Keywords: Romanian red wines, IRMS, ICP-MS
References
[1] L. Vaclavik, O.Lacina, J. Hajslova, J. Zweigenbaum, The use of high performance liquid
chromatography-quadrupole time-of-flight mass spectrometry coupled to advanced data mining and
chemometric tools for discrimination and classification of red wines according to their variety, Analytica
Chimica Acta, 685 (2011), 45-51.
[2] D.A. Magdas, S. Cuna, G. Cristea, R.E. Ionete, D. Costinel, Stable isotope determination in some
Romanian wines, Isotopes in Environmental and Health Studies 48(2) (2012) 345-353.
[3] B. Peres, N. Barlet, G. Loiseau, D. Montet, Review of the current methods of analytical traceability
allowing determination of the origin of foodstuffs, Food Control, 18 (2007) 228-235.
Acknowledgments. This work was funded by the Bilateral Cooperations Programs , Contract no. 543/2012.

494
Food Adulteration & Authenticity

THE ISOTOPIC COMPOSITION AND TRACE METAL CONTENT OF SOME ROMANIAN

BEERS

D.A. Magdas, G. Cristea, C. Voica, V. Mirel

National Institute for Research and Development of Isotopic and Molecular Technologies, 65-103
Donath Str., P.O.Box 700, RO-400293 Cluj-Napoca 5, ROMANIA

Isotope Ratio Mass Spectrometry (IRMS) and Inductively Coupled Plasma Mass Spectrometry (ICP-
MS) are very useful tool for origin assignation of food, thus these measurements are intensively used in
forensic investigation to prove product authenticity.
Beer is generally comprised of four main ingredients: water, malted barley, hops and yeast. Other
nonessentials ingredients are called adjuncts and may included spices, natural flavors or additional
sugars or starch to increase the alcohol content of the final product. Malted barley extract contains
primarily maltose and maltotriose, generally less fermentable forms of sugar, while some sugars as
corn sugar are not only less expensive but also mostly sucrose, which is easily metabolized by the
yeast. The addition of corn sugar to beer would lead a decreasing of brewing time and also would
increase the alcohol content with a minimum content of ingredients. Taking into account that corn is
less expensive than malted barley and also its use could decrease the brewing time, it is assume that the
corn utilization would bring an important economical benefit.
In this preliminary study, the characterizations of 20 Romanian beers were made by mean of Isotope
Ratio Mass Spectrometry (IRMS) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) in
order to trace heavy metal and isotopic content of these. The carbon isotopic ratios δ13C of these
samples were measured in order to determine the presence of C4 sugars in analyzed samples. Our study
has shown that the analyzed beers indicated the presences of different sugar types: C3, C3-C4mixtures
and also C4, depending on producers. Also the trace metal content of each sample is presented and
discussed in this study.
Keywords: IRMS, Beer, ICP-MS
References
1. J. R. Brooks, N. Buchmann, S. Phillips, B. Ehleringer, R. D. Evans, M. Lott, L. A. Martinelli, W. T.
Pockman, D. Sandquist, J. P. Sparks, L. Sperry, D. Williams, J. R, Ehleringer, J. Agric. Food. Chem.
50, 6413-6418 (2002)

495
Food Adulteration & Authenticity

PREDICTION OF FRUIT CONTENT IN POMEGRANATE JUICES USING MINERAL

COMPONENTS

E. Burcu UNCU KİRTİŞ, Aziz EKŞİ

Ankara University, Faculty of Engineering, Department of Food Engineering 06110 Ankara / Turkey
E-mail: uncu@ankara.edu.tr

Pomegranate juices (PJ) contain high levels of antioxidants compared to most of other fruit juices. This
resulted in an increase in PJ consumption in recent years leading to widespread adulteration issues. The
most common way for adulteration of a fruit juice is to use low fruit content and include another
foreign juice.Therefore, the objective of this study is to predict the fruit content of PJ based on its
mineral components using regression models and to contribute for prevention of adulteration.
69 pomegranate juice concentrate (PJC) samples obtained from major fruit juice companies from 2009
to 2011 were used. As fruit content estimation criteris, Na, K, Ca and Mg amounts were determined as
an estimation criteria using a Shimadzu AA-7000 Atomic Absorption Spectrometer while
spectrophotometric method was used for P analysis.
Descriptive values for mineral component of the pomegranate juice (at 15 °Bx) were as follows:

Mineral (ppm) Range Average ± Standard deviation C.V.%

Na 11 - 76 25 ± 14 56
K 1370 - 2504 1927 ± 259 13
Ca 12 - 173 74 ± 33 44
Mg 48 - 108 77 ± 15 19
P 67 - 127 106 ± 12 11

For estimation of fruit content based on its mineral conponent, stepwise multiple regression analysis
were used. Na amount was not considered due to its high variability.
To derive the predictive regreession equations, first a regression equation with 4 criteria (all minerals)
followed by 3, 2 and 1 criteria were considered. By using each equation, fruit content of each PJ
samples (originally %100) were calculated. Relevant regression model with low margin of error was
evaluated by the coefficient of determination (R 2) that reflects the correlation between actual fruit
content and calculated value. Most suitable equations with 4, 3, 2 and 1 criteria and their R 2 were:

REGRESSION EQUATION R2
(1) MO(%)= 4,30 + 0,577 P+ 0,0204 K - 0,0648 Ca - 0,0210 Mg 0.944
(2) MO(%)= 4,30 + 0,576 P + 0,0198 K - 0,069 Ca 0.944
(3) MO(%)= 4,63 + 0,518 P + 0,0201 K 0.939
(4) MO(%)= 8,53+ 0,834 P 0.888

The best equation (R² =0.944) to estimate fruit content of commercial PJ was based on P, K and Ca
(y=4,300+ 0,576 P + 0,01980 K - 0,069 Ca) .
Keywords: Pomegranate juice, Mineral companent, Prediction of fruit content, Regression

496
Food Adulteration & Authenticity

DETERMINATION OF PHYSICOCHEMICAL COMPOSITION OF ROYAL JELLIES

Ayse Bakan, Ozlem Aslan, Senem Akkus Cevikkalp, Imge Oktay, Ilknur Demirtas,
Hayrettin Ozer

TUBITAK MRC Food Institute P.O.Box:21 41470 Gebze Kocaeli / TURKEY

Ayse.Bakan@tubitak.gov.tr

Royal jelly is a viscous jelly substance secreted from the hypopharyngeal, mandibular, and labial
glands of young worker bees. It has been widely used in commercial medical products, healthy foods
and cosmetics in many countries and it has a big potential in the economics of the beekeeping sector.
However there is no standard at European level.
The purpose of this research was to determine physicochemical composition of fresh royal jellies
which were produced in European countries and the different regions of Turkey. Totally 40 royal jelly
samples were gathered from the beekeepers in 2011 and 2012 beekeeping seasons. All royal jell
samples were produced using Doolittle method and kept in dark glass at refrigerated temperature until
analysis.
The physicochemical composition of royal jelly samples was determined by analyzing moisture, ash,
protein, lipid, fructose, glucose and sucrose content, pH, acidity, colour as well as, 10-HDA which is
one of the most important criteria of royal jelly authenticity. 13C/12C isotopic ratio of the royal jellies
was also defined. The ranges of physicochemical compositions were found as follows: moisture 63,25-
70,21%; Ash 0,86-1,52%; Protein 11,25-17,19%; Lipid 1,64-5,47%; Fructose 2,39-6,69%; Glucose
2,98-7,05%;sucrose 0,00-2,88 %, pH 3,71-4,26; Acidity (ml 0,1 N NaOH) 2,67-4,85; 10-HDA 0,69-
3,32; d13C -28,27 – (-21,26) ‰; colour values, L:66,61-83,82; a: -4,06- (1,39); b: 22,29-38,22.
Keywords: Royal jelly, 10-HDA, 13C/12C isotopic ratio, colour, sugars
Acknowledgment:This study is funded by the European commision (project acronomy: APIFRESH,
contract no: FP7-SME-2008-2-243594).

497
Food Adulteration & Authenticity

MONITORING ANTI-IMPOTENCE DRUGS AND THEIR ANALOGUES IN FOODS

Jae- ho Oh*⋅Il Hyun Kang⋅In Hye Jang⋅Yoon Je Jo⋅Sang Mok Lee⋅Jung-Ah Do⋅Moon ik Jang⋅
Jin-hwan Hong

Food chemical Residues Division, National Institute of Food and Drug Safety Evaluation, Korea Food
and Drug Administration, Osong, 363-700, Korea

Illegal compounds such as drugs and their synthetic analogues have been detected in foods until a
recent date in Korea. Especially, unknown compounds that have the modified chemical structure of
anti-impotence drugs such as sildenafil, vardenafil, and tadalafil were frequently detected in various
foodstuffs. Illegal compounds that have modified chemical structure of the drugs have been used to
avoid the government inspection. The adulteration of foods with drug analogues is potentially
dangerous for human health because it is not proved their safety at all. In order to ensure food safety,
we investigated the actual condition of the suspected samples and monitored about 79 internet sales
foods and domestic retail foods. Two simultaneous analytical methods were established using
HPLC/PDA and confirmed with LC/MS for 31 analogues and 5 anti-impotence drugs.
Anti-impotence drugs and their analogues were detected in 16 items. Tadalafil was detected with range
of 11,101~58,501 mg/kg in 11 items. Sildenafil with range of 8,244~451,349 mg/kg in 5 items.
Vadenafil was detected 10,370mg/kg in one items. dimethylthiosildenafil was detected 97,605mg/kg in
one items. Anti-impotence drugs and their analogues such as sildenafil, tadalafil and vardenafil were
detected in 2 items at the same time. This research was supported by Grant Number 12161kfda111 and
13161kfda101 form the KFDA.

498
Food Adulteration & Authenticity

CLASSIFICATION OF VEGETABLE OIL TYPES AND OLIVE OIL ADULTERATION BY

GC QTOF PROFILING AND CHEMOMETRICAL ANALYSIS.

Joerg Riener1; John Upton1

1
Agilent Technologies, Waldbronn, Germany

Determination of the authenticity of extra virgin olive oils has become more important in recent years
following some infamous adulteration and contamination scandals. Metabolomics workflows are
widely used in biological applications. The potential of differential profiling however has been recently
discovered in testing on food quality, food adulteration and country of origin. The study focused on
application of GC QTOF to identify the adulteration of olive oils. Discriminant analysis using principal
components Analysis was able to classify the samples as pure and adulterated olive oils. The
combination of GC QTOF measurements with multivariate procedures has been used for predicting the
level of adulteration in a set of virgin olive oil samples that were adulterated with soybean and corn
oils at 1, 5, and 10%, respectively. A partial least squares model was developed and used to verify the
concentrations of the adulterant. The results obtained revealed 100% success in classification and close
to 100% in prediction. Furthermore, the discriminant analysis method was used to classify olive oil
samples as distinct from other vegetable oils. The main advantages of the proposed methodology are
the speed of analysis (since no prior sample preparation steps are required) and the simplicity of the
measuring process.
Keywords: GC QTOF, Profilling, food adulteration

499
Functional Foods & Ingredients

501
Functional Foods & Ingredients

FORMULATION OF FUNCTIONAL FOODS WITH Ziziphous jujuba MILL FRUIT

EXTRACTS

Latifeh Ahmadi, Sharareh Hekmat, and Anthea Lai

Division of Food and Nutritional Sciences,Brescia University College at the University of Western
Ontario, 1285 Western Road, London, ON,N6G 1H2, Canada

Presence of secondary metabolites such as terpenoide , flavonoid and phenolic compounds in fruit
of Ziziphous jujuba make it a suitable source for using it in health products and functional foods.
Triterpenoic acids isolated from the fruits of Z. jujuba. have shown anticancer and anti-HIV
properties. The objectives of our research were to investigate the chemical composition of Z. jujuba
fruit and to extract the functional components of Z. jujuba such as phenolic compounds and
triterpenoid acids. The fruit extracts were then incorporated into various food products such as jelly
candy, yogurt and snack bars. Our in house sensory panel showed that these extracts could
successfully be incorporated into various food products and there were no negative effects on
appearance, flavour, texture and overall quality of the samples. Our next steps will be to investigate
the influence of these extracts on phagocytosis using in vitro method and to test them on patients
with immunodeficiency.
Key words: Ziziphous jujube, terpenoid, functional foods.

503
Functional Foods & Ingredients

PHYTOCHEMICAL INVESTIGATION OF POMEGRANATE SEEDS AND THEIR

ANTIHYPERLIPIDEMIC ACTIVITY In vivo

Mohamed Elbandy1, 2and Ihab Ashoush3

1
Department of Clinical Nutrition, Faculty of Applied Medical Sciences, Jizan University, Jizan, KSA.
2
Department of Food Sciences and Technology, Faculty of Environmental Agricultural Sciences,
Suez Canal University, Elarish, North Sinai, Egypt.
3
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt.
E-mail: Elbandy@yahoo.com

In the present study, pomegranate seed oils (PSO) were extracted and analyzed for their fatty acid
profiles and total tocopherols. The defatted pomegranate seed residue (PSR) was evaluated for its total
phenolic and scavenging capacities against DPPH. Dietary effect of pomegranate seed oil, defatted
seed residue and their mixture (PSOR) on hypercholesterolemic rats was investigated. The results
revealed that, pomegranate seed oil was rich in polyunsaturated fatty acid (88.4%) and total
tocopherols (905.5 µg/100g). Meanwhile, the pomegranate seed residue contained amount of total
phenolics (14.8 mg/g) and exhibited high scavenging activity (98.2%). After 28 days of feeding period,
atherogenic rats group (AC) revealed an increasing in level of total cholesterol, triglyceride, low
density lipoprotein cholesterol (LDL-C), risk ratio, atherogenic index and lipid peroxidation compared
with normal control rats group (NC). Supplemented diet with 5% pomegranate seed oil, 10%
pomegranate seed residue and 15% of their mixture at the ratio of 2:1 respectively, improved lipid
profile of plasma as compared to AC group. Furthermore, the supplementation diets induced a
significant increase in levels of reduced glutathione and a reduction in malondialdehyde level (MDA)
when compared to AC group. In addition, the histopathological examination of the heart and aorta in
rats group fed on hypercholesterolemic diet showed severe histological changes as compared to
supplemented PSO, PSR and PSOR groups, these results reflect the protective effect of pomegranate
seed fractions (oil and residue) against atherosclerosis and it have more potential as a health
supplement rich in natural phytochemicals.
Key words:Pomegranate seed oil, Defatted residue, DPPH, Hypolipidemic, Lipid profile.

504
Functional Foods & Ingredients

IMPROVEMENT OF THE FUNCTIONAL PROPERTIES OF PEARL MILLET

[Pennisetum glaucum (L.) R. Br] PROLAMINS BY ENZYMATIC HYDROLYSIS.

Hind Mokrane1 *, Fatima Zahra Sadok1, Zahra Menssouri1, Razika Messaoud1, Rafika Bibi-Khaladi1,
Inge celus2, Kristof Brijs2, Jan A. Delcour2 and Boubekeur Nadjemi1
1
Laboratoire des produits bioactifs et de la valorisation de la biomasse, Ecole Normale Supérieure, B.P
92, Kouba, Alger, Algérie.*mokranehind@yahoo.fr
2
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research
Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Pearl millet [Pennisetum glaucum (L.) R.Br] is an important crop in semi-arid regions of the world
particularly in Asia and Africa. Pearl millet can grow on infertile and saline soils and under excessive
hot weather conditions that are unsuitable for e.g. maize [Zea mays L.] and wheat [Triticum aestivum
L.] cultivation. However, pearl millet is currently suboptimally utilized and its protein components are
relatively under-researched. In Algeria, only the poorest population still uses pearl millet as the main
source of protein and energy.
The aim of this work is to assess the techno-functional properties of pearl millet prolamins known as
pennisetin and their enzymatic hydrolysate. These proteins are characterized by their low solubility in
aqueous solutions and their low digestibility. In order to improve these properties and to extend the
applicability of pearl millet proteins particularly the prolamins in various food and non-food domains,
enzymatic hydrolysis is carried out. For this purpose, several proteolytic enzymes with various
specificities were used.
The pearl millet sample labeled PM from Algerian local cultivar (Bechna el beldia) was harvested in
2009 in the Algerian arid Sahara area of the South, i.e. Ain Salah. The pennisetins were extracted with
1.0% (v/v) β-mercaptoethanol in 70% ethanol at 60°C. The purity of pennisetin fraction was confirmed
by SDS-PAGE. The pennisetin fraction was incubated with various enzymes under pH-stat conditions
[3.5 % (wprotein/v) kafirin; 5.0% enzyme (w/wprotein); pH 8.0, 50°C, 2.0 h]. The degree of hydrolysis
was calculated using the pH-stat method described by Adler-Nissen.
The functional properties (solubility, foaming and emulsifiying properties) of the lyophilized
hydrolyzates and the native proteins were determined and compared.
Enzymatic hydrolysis of pearl millet prolamins showed that the techno-functional properties of the
native prolamines were highly improved after hydrolysis. Furthermore, the choice of the suitable
enzyme could direct the hydrolysis towards different applications.

505
Functional Foods & Ingredients

EFFECT OF GERMINATION WITH GLUTAMIC ACID ON THE POTENTIAN

ANTIHYPERTENSIVE AND ANTIOXIDANT ACTIVITIES OF KIDNEY BEAN EXTRACTS

Rocio I. Limón, Cristina Martínez-Villaluenga, Juana Frias

Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Presenting author: frias@ictan.csic.es

Cardiovascular diseases (CVD) remain the biggest cause of deaths worldwide and one of the risk
factors globally is raised blood pressure. Implementing population health diet habits and promotion of
physical exercise seems to be a highly feasible option to prevent and control CVD.
Frequent consumption of legumes, as part of a healthy diet, has been inversely associated with CVD1.
In addition, germination of legumes improves legume nutritional quality, provides high protein
content, dietary fiber, slow-digesting carbohydrates and enhances bioactive compounds. Among them,
flavonoids have been reported as dietary modulators of cardiovascular function by regulation of blood
pressure, oxidative stress and inflammation in the cardiovascular system. Moreover, legume proteins
are sources of peptides with hypotensive angiotensin converting-enzyme (ACE) inhibitory activity and
antioxidant properties. Additionally, germination seems to increase g-aminobutyric acid (GABA), a
potent neurotrasmitter implicated also in the blood pressure regulation. Therefore, the aim of this report
was to study the effect of germination with glutamic acid (GABA precursor) in the production of
water-soluble extracts with antioxidant and antihypertensive properties from light speckled kidney
beans.
Phaseolus vulgaris var. pinta were provided by Semillas Iglesias S.A. (Salamanca, Spain), soaked for 6
hours in water (control) and germinated for 4, 6 and 8 days in either water (water-sprouts) or glutamic
acid 5 mM (Glu-sprouts) at 20 ºC and darkness in a germinator devise (G-120 model, ASL Snijders
International S.L.). Soaked seeds were used as control. Soaked seeds and germinated seeds were freeze
dried and extracts were obtained by stirring 2g of flours in 10mL of water solution pH 8 for 1h at room
temperature.
GABA concentration was analyzed by HPLC-MS. The total phenolic content (TPC) was determined
according to the Folin–Ciocalteau method. Antioxidant activity was evaluated in accordance with the
oxygen radical absorbance capacity (ORAC) method and inhibition of ACE activity by fluorescence
before and after in vitro digestion.
GABA content increased gradually during germination and significant (P≤0.05) differences were only
found after 8 days in Glu-enriched sprouts. TPC did not significantly change (P≤0.05) in water-sprouts
whilst increased gradually throughout the germination period in Glu-sprouts. The antioxidant capacity
also increased during germination and water-sprouts presented larger levels than Glu-sprouts, and the
largest value was obtained after 4 days of germination. All samples presented elevated inhibition of
ECA activity (>90%) and Glu-sprouts showed the lowest IC50.
Keywords: kidney beans, germination, antihypertensive activity, antioxidants.
References
1. Campos-Vega, R., Loarca-Piña, G., & Oomah, B.D. (2010). Minor components of pulses and their
potential impact on human health. Food Research International, 43, 461-482.

506
Functional Foods & Ingredients

PEPTIDE PROFILE AND ANGIOTENSIN-I CONVERTING ENZYME INHIBITORY

ACTIVITY IN MILK FERMENTED BY Lactococcus lactis subsp cremoris NCFB712

Judith Jiménez-Guzmán1, Elizabeth Del Moral-Ramírez1, Lenin Domínguez-Ramírez2 Claudia

Figueroa- Hernández3, Gabriela Rodríguez-Serrano3, Lorena Gómez-Ruiz3, Alma Cruz-
Guerrero3, Gerardo Pérez Hernández4, and Mariano García-Garibay1,3
1
Departamento de Ciencias de la Alimentación, Universidad Autónoma Metropolitana-Lerma.
2
Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana-Lerma.
3
Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa.
4
Departamento de Ciencias Naturales, Universidad Autónoma Metropolitana-Cuajimalpa.

ACE-inhibiting peptides may be released during fermentation of milk by proteolytic microorganisms,

some studies have established that the microorganism used or the fermentation conditions may
influence the amount of peptides produced in fermented milks (1). The aim of this work was to study
the effect of pH on the production of ACE-inhibiting peptides by Lactococcus lactis subsp. cremoris
NCFB 712 during milk fermentation. Fermentations were carried out either controlling pH at 6.2 with
the addition of 0.1N NaOH (pH control) or allowing pH to decrease as the fermentation progressed
(without pH control). Results showed that the proteolytic activity was significantly higher when pH
was controlled at 6.2, yielding a significantly higher concentration of total peptides. Comparison of the
peptide profiles of both fermentations obtained by HPLC showed that from the moment pH started to
differ not only the peptide concentration was different between both fermentations, but also the size
and probable function of the peptides formed. When pH was allowed to decrease freely, a higher
percentage of ACE-inhibitory activity and lower IC50 value (thus a higher ACE- inhibitory potency)
were observed. Previous reports had established that the specificity of Lactococcus lactis cell wall
proteinase (CEP-I) varies with pH (2). In silico study of the hydrolysis of the main 4 caseins of bovine
milk was performed at pH 6.5 and 5.2 according to the differences reported for the specificity of CEP-
I; the peptides obtained were compared with those antihypertensive peptides reported in BIOPEP
database. When comparing the peptides found at both pH’s it was observed that even though ACE-
inhibitory peptides may be released by CEP-I at both pH values, the change on the specificity of CEP-I
causes a significantly higher release of antihypertensive peptides, which is in accordance with the
experimental data observed during the fermentations. Since ACE inhibition is achieved through the
binding of the inhibitor to the enzyme, the efficacy of the peptides produced was evaluated through
molecular docking studies between the peptides obtained and ACE to determine the interaction
energies; lower interaction energies suggest stronger peptide-enzyme bonding and thus a greater
inhibition of the enzyme. Molecular docking showed that the peptides obtained when pH was allowed
to decrease can form many hydrogen bonds in the region nearby the active site of the enzyme,
suggesting that they could compete with the substrate for that specific site causing a competitive
inhibition. Furthermore, the interaction energies calculated for the peptides formed when pH was
allowed to decrease are significantly lower than those calculated for the peptides formed when pH was
maintained at 6.2, suggesting that at lower pH more potent ACE inhibitors are formed, which is in
agreement with the IC50 calculated for the fermented milks.
Keywords: ACE-Inhibitory peptides, Lactococcus lactis, Molecular docking

References
1. Liberación de Péptidos Bioactivos por Bacterias Lácticas en Leches Fermentadas Comerciales.
González-Olivares, L. G., Jiménez-Guzmán, J., Cruz-Guerrero, A., Rodríguez-Serrano, G.,
Gómez-Ruiz, L. and García-Garibay, M. Rev. Mex. Ing. Quím. 10(2), 179-188 (2011).
2. Fernandez-Espla, M.D., Garault, P., Monnet, V., and Rul, F., (2000), Streptococcus
thermophilus Cell Wall-Anchored Proteinase: Release, Purification and Biochemical and Genetic
Characterization, Appl. Environ. Microbiol., 66(11): 4772 – 4778.

507
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THE INFLUENCE OF PEA DIETARY FIBERS ADDITION ON RHEOLOGICAL

PROPERTIES OF DOUGH FOR CRACKER

Ljubica Dokić1, Ivana Nikolić1, Biljana Pajin1, Dragana Šoronja-Simović1, Veljko Krstonošić2
1
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia
2
University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3,
Novi Sad, Serbia
email: ivananikolic.tf@gmail.com

Significant positive health effects of dietary fibers are enhancement the function of digestibility tract
and reduction the risk of illness of modern society (atherosclerosis, colon cancer, diabetes). The
physiological functionality of dietary fibers initiated the development of large assortment of functional
products rich in ditary fibers (1). Pea (Pisum sativum) is legume and significant source of dietary
fibers. Pea hulls contain 82.3% of total dietary fibers, of which 8.2% is hemicellulose and 62.3%
cellulose. Due to the presence of insoluble fibers consummation of pea fibers can improve bowel
function and reduce the constipation, thus toxic substances are less retained in the body minimizing the
risk of many diseases (2).
The aim of this work was to determine the rheological properties of dough for the crackers with added
pea dietary fibers. Part of wheat flour was replaced by 5, 10 and 30% of pea dietary fibers, calculated
on the total weight of the flour.
The analysis of the alkaline water retention capacity (AWRC) of the wheat flour, pea dietary fibers and
mixtures of the flour and different amounts of pea fibers indicated that pea fibers have a remarkable
ability of hydration. In the mixtures with wheat flour they increased the hydration ability of the mixture
in proportion to their amount. The mixture of wheat flour and pea dietary fibers can be used as raw
material for dough for crackers, but the content of added water must be increased according to amount
of added dietary fibers in order to achieve adequate consistency of the dough.
Dough with 30% of pea fibers was underdeveloped and further manipulation was impossible due to
brittle consistency of the dough, regardless to added water. Viscoelastic properties of the dough with 5
and 10% of pea fibers were reduced compared to control sample without added pea fibers. The dough
elasticity decreased, creep and recovery abilities were reduced, due to decreasing amount of gluten that
is consisted of elastic linkages. Textural property, extensibility of the dough, was reduced compared to
control sample by incorporation of the pea fibers and amount of fibers had no significant influence.
Keywords: pea dietary fibers, dough for crackers, rheology
Acknowledgements: This work was done within Project "Cookies and crackers with functional
characteristics aimed for consumers with special diatery needs" financed by the Provincial Secretariat
for Science and Technological Development of the Government of Autonomous Province of
Vojvodina, Republic of Serbia.
References:
Rodríguez R., Jiménez A., Fernández-Bolaños J., Guillén R. and Heredia A.: Dietary fibre from
vegetable products as source of functional ingredients,Trends in Food Science & Technology,17, 3-15,
(2006) McKee L.H., Latner T.A.: Underutilized sources of dietary fiber: A review, Plant foods for
human nutrition, 55, 285-304 (2000)

508
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PRODUCTION OF LENTIL-BASED FUNCTIONAL INGREDIENTS FOR

CARDIOVASCULAR HEALTH BY HIGH PRESSURE-ASSISTED PROTEOLYSIS

Patricia Garcia-Mora, Rosario Gomez, Juana Frias, Cristina Martinez-Villaluenga

Institute of Food Science Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Bioactive peptides generated from food proteins are eminent ingredients for functional foods that claim
benefits for cardiovascular health. Amongst several approaches to release these peptides, hydrolysis of
food proteins with proteolytic enzymes is a promising choice. Enzyme treatment of proteins during
high hydrostatic pressure (HHP) treatments considerably enhances their hydrolysis (Peñas et al., 2006).
The conformational state of the protein under high pressure determines the behaviour of proteinases
specific for hydrophobic/aromatic residues buried in the hydrophobic core of the native protein.
This work investigated the potential of HHP to produce hydrolysates from lentil proteins that combine
angiotensin I converting enzyme (ACE)-inhibitory and antioxidant activity for cardiovascular health.
Lentil protein extracts were hydrolysed with Protamex® (Novozymes) at 100, 200, 300 and 400 MPa
for 15 min. ACE inhibition of lentil hydrolysates was determined by fluorescence (Santandreu and
Toldra, 2006) in the fractions < 3 kDa obtained after ultrafiltration at a dose of 0.15 mg/mL. SDS-
PAGE was carried out. Antioxidant activity of lentil hydrolysates was determined by the oxygen
radical absorbance assay (Davalos et al. 2003).
Lentil proteolysis by Protamex® was significantly enhanced with HHP compared to atmospheric
pressure. Pressure of 300 MPa led to a significantly higher proteolysis than pressures of 100, 200 and
400 MPa. Treatment of lentil protein extracts with Protamex® under high pressure up to 300 MPa
produced hydrolysates in which lentil globulins were totally hydrolysed to peptides < 20 kDa. ACE-
inhibitory activity of lentil hydrolysates increased as function of pressure up to 300 MPa. The
hydrolysates obtained with Protamex® at 300 MPa showed the highest ACE-inhibitory activity (89%
ACE inhibition). Antioxidant activity of lentil hydrolysates was improved with HHP-assisted
proteolysis treatment up to 200 MPa compared to atmospheric pressure. HHP treatments of 300 and
400 MPa did not increase the antioxidant capacity of lentil hydrolysates. These results suggest that
HHP enhances proteolysis of lentil globulins by Protamex® which produces peptides with ACE-
inhibitory and antioxidant activity that could be applied as functional ingredients for cardiovascular
health.
Keywords: lentil, high pressure-assisted proteolysis, angiotensin-converting enzyme, antioxidant
activity
References
1. Peñas E, Préstamo G, Baeza ML, Martínez-Molero MI, Gomez R. (2006). Effects of combined high
pressure and enzymatic treatments on the hydrolysis and immunoreactivity of dairy whey proteins. Int.
Dairy J. 16, 831-839.

509
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COMPARATIVE STUDIES ON DIFFERENT TRANSFORMATION PATTERNS OF

LACTOSE CONVERSIONS AND FURTHER TRANSFORMATION ROUTES

Peter Forgo, Marietta Korozs, Attila Kiss, Kata Kaloczkai

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: forgop@ektf.hu

Lactose malabsorption or lactose intolerance affects a large part of the human population, mainly
because of the reduced activity of lactase. In these cases the intake of food products containing lactose
(mainly dairy products) are advised to be reduced or completely neglected. In response to this problem
food industry recently tends to develop whether lactose free products or those with decreased lactose
content. Lactose removal mainly occurs using microbiological or enzymatic methods, however the
industry accumulates considerable amount of lactose as by-product.
The main objective of the research project was to improve previously described procedures in order to
gain reliable and efficient methods for lactose hydrolysis. Efficiency and optimal operation
circumstances of improved enzymatic and microbiological hydrolysis methods were assessed and
compared. The efficiency of enzymatic processes have been followed with liquid chromatographic
(HPLC) methods and evaporative light scattering detection (ELS) and the yield of the transformations
have been calculated.
The lactose degradation was carried out with several probiotic microbiological strains (Lactobacillus
casei, Lactobacillus acidophilus, Streptococcus thermophilus) and enzymatically (β-galactosidase -EC
3.2.1.23). Enzyme kinetic features were examined in order to establish the optimal conditions of
hydrolysis. Experimental conditions required for effective transformation (pH and temperature) have
also been determined with the application of activators and in different matrices. Complete hydrolysis
could be reached only with the enzymatic degradation, while microbiological treatment could lead just
to 30 % conversion.
The products of hydrolysis may take part in further biochemical processes to form sugar alcohols (e.g.
mannitol) with assumed prebiotic activity. One of the hydrolysis products (D-Glucose) have been
transformed to D-fructose (Glucose isomerase -EC 5.3.1.5) and the fructose was transformed to
mannitol with the application of microbiological strains (Leuconostoc citreum, Leuconostos
pseudomesenteroides, Lactobacillus brevis) with fairly good efficiency by using optimized conditions.
The formed mannitol of presumed prebiotic effect might serve as the basis of further functional food
application.
Keywords: lactose malabsorption, lactose free diary products, sugar alcohol, enzymatic methods,
HPLC, ELS detection.

510
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EVALUATION OF POLYPHENOL CONTENT OF PINEAPPLE (Ananas comosus) AND ITS

ANTIOXIDANT EFFECT ON 3T3-L1 PREADIPOCYTES EXPOSED TO OXIDATIVE
STRESS

Axelle Septembre-Malaterre1, Sarah Hatia1, Laura Lallemand1,2, Elisabeth Douraguia3,

Christian Lefebvre d’Hellencourt1, Marie-Paule Gonthier1
1
Chronic Inflammation and Obesity Research Group, University of La Reunion, France
2
Cyclotron Reunion Ocean Indien (CYROI), La Reunion, France
3
VIVEA Company, La Reunion, France

Introduction: Oxidative stress represents an imbalance between reactive oxygen species (ROS)
production and the cellular antioxidant defense system [1]. It may exert several undesirable effects
during obesity which are involved in major disorders such as diabetes and cardiovascular diseases.
Numerous studies indicate that an increase in ROS production significantly affects the biology of
preadipocytes considered as important cells governing the adipose tissue development for energy
homeostasis [2]. Thus, targeting adipose tissue ROS production and increasing the overall antioxidant
defense system is a challenge. Recently, much attention has been paid to dietary polyphenols that may
increase the antioxidant capacity of the body against obesity-induced oxidative stress. Indeed,
polyphenols constitute the most abundant antioxidants widely distributed in fruits and vegetables [3].
Therefore, the identification of naturally polyphenol-rich dietary sources is of high interest.
Aim: Our objective was to determine the antioxidant polyphenol content of pineapple (Ananas
comosus) known as one of the most consumed tropical fruits, as well as to explore its impact on the
viability and ROS production of preadipocytes exposed to oxidative stress. Moreover, we compared
the antioxidant activity of pineapple pulp to that of by-products (crown and bark) in order to
investigate their relevance as potential functional foods.
Methods: Polyphenol-rich extracts prepared from the pulp, crown or bark of Victoria pineapple (from
Reunion French Island) were quantified by Folin-Ciocalteu and HPLC methods, and analyzed for their
free radical-scavenging capacity by DPPH and ORAC assays. Then, their ability to modulate 3T3-L1
preadipocyte growth and protection against H 2 O 2 -induced oxidative stress was assessed by MTT
viability and LDH death assays, as well as by DCFH-DA test evaluating intracellular ROS production.
Results: All pineapple extracts exhibited high levels of polyphenols among which the main compounds
identified were gallic, caffeic, ferulic and p-coumaric acids. In pineapple pulp, total polyphenols were
more abundant than two major fruit antioxidants, namely vitamin C and carotenoids. All polyphenol-
rich extracts also protected preadipocytes against oxidative stress by increasing cellular viability and
modulating ROS generation. Such an antioxidant activity of pineapple polyphenol-rich extracts could
be partly mediated through their free radical-scavenging capacity.
Conclusion: We identified pineapple pulp and by-products as relevant sources of polyphenols which
exerted an antioxidant effect on preadipocytes exposed to oxidative stress. Further studies will be
needed to clarify the molecular mechanism involved as well as to evaluate in vivo the ability of
pineapple polyphenols to protect against metabolic disorders playing a key role in obesity-related
diseases.
Key words: obesity, oxidative stress, dietary antioxidants, polyphenols, tropical fruits
References
[1] Rigoulet M., Yoboue E.D. and Devin A. Mitochondrial ROS generation and its regulation:
mechanisms involved in H(2)O(2) signaling. Antioxid. Redox Signal., 2011;14:459-468.
[2] Lee H., Lee Y.J., Choi H., Ko E.H. and Kim J.W. Reactive oxygen species facilitate adipocyte
differentiation by accelerating mitotic clonal expansion. J. Biol. Chem., 2009;284:10601-10609.
[3] Scalbert A. and Williamson G. Dietary intake and bioavailability of polyphenols. J. Nutr.,
2000;130:2073S-2085S.

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Functional Foods & Ingredients

QUANTITATIVE DETERMINATION OF LIGNANS IN CEREAL GRAINS BREED IN

LATVIA USING HPLC-MS/MS

Natalia Bobere1, Anton Podjava2, Ida Jakobsone1

1. Food Chemistry Centre, Department of Chemistry, University of Latvia, nataliabobere@mail.ru

2. Laboratory of Chromatography and Mass spectrometry, Department of Chemistry, University of
Latvia

Lignans are natural polyphenols widely distributed in foods of plant origin like cereal grains. They are
matter of interest because of their ability to reduce a risk of a number of important chronic diseases,
such as hormone-dependent cancers, cardiovascular disease, osteoporosis and others. The aim of this
research was to develop a sensitive High Performance Liquid Chromatography-Tandem Mass
Spectrometry(HPLC-MS/MS) method for determination of lignans in different cereal grains breed in
Latvia. A combination of alkaline and enzymatic extraction was applied. Instrument detection limits
(IDL) were determined for secoisolariciresinol (Seco) and matairesinol (Mata) (coefficient of variation
< 10 %). The results of the analysis have shown the highest content of lignans appeared in rye samples
(260-674 μg/100g), but also detected in triticale (242.3-591.6 μg/100g), oats (216-600 μg/100g), wheat
(241-320.3 μg/100g) and barley (216-353.9 μg/100g).
Keywords: lignans, secoisolariciresinol, matairesinol, HPLC-MS/MS, cereal grains
Landette M.J.. Plant and mammalian lignans: A review of source, intake, metabolism, intestinal
bacteria and health. Food Research International, 46, 2012, 410-424.
Smeds I.A., Eklund C.P.m, Sjöholm E.R., Willför M.S., Nishibe S., Deyama T., Holmbom R.B..
Quantification of a broad spectrum of lignans in cereals, oilseeds, and nuts. Journal of Agriculture and
Food Chemistry, 55, 2007, 1337-1346.

512
Functional Foods & Ingredients

IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM

SUNFLOWER (Helianthus annuus L.) KERNELS AND SHELLS BY UHPLC-ESI-MS AND
GC-MS AFTER SILYLATION. DETERMINATION OF ANTIOXIDANT CAPACITY.

P. Kavalari1, P. Zoumpoulakis2, V.J. Sinanoglou3, C. Proestos1

1
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of
Athens, Panepistimiopolis Zografou, GR-15771, Athens, Greece
2
Institute of Organic and Pharmaceutical Chemistry, National Hellenic Research Foundation, 48, Vas.
Constantinou Ave., 11635, Athens, Greece
3
Laboratory of Food Analysis, Department of Food Technology, Technological Educational Institution
of Athens, Greece
Presenting author e-mail: harpro@chem.uoa.gr

Phenolic compounds were extracted from defatted sunflower (Helianthus annuus L.) kernels and shells
using ultrasonic extractor and a microwave extraction system. All samples were characterized by
UHPLC-ESI-MS and GC-MS after silylation. The total phenolic content (TPC) of the samples was
determined by the Folin-Ciocalteu assay and expressed in mg gallic acid / g dry sample. Sunflower
seeds showed the higher TPC 40 mg gallic acid / g dry sample while the press residues had shown TPC
10 mg gallic acid / g dry sample. The antioxidant capacity of the samples was determined
spectrophotometrically by the DPPH assay using BHT as standard compound to compare with
samples. Again sunflower seeds showed the highest DPPH inhibition (50%) compared to BHT (60%).
Furthermore, the press residues originating from sunflower oil extraction were shown to contain
phenolic antioxidantsas proved by UHPLC-ESI-MS and GC-MS analysis, thus, providing the
opportunity to valorize these by-products in terms of sustainable agricultural production. The phenolic
compounds detected in kernels, shells and press residues were mainly chlorogenic acid, caffeic acid,
cinnamic acid, 4-hydroxybenzoic acid and p-coumaric acid.
Keywords: phenolic compounds; sunflower; antioxidant capacity; UHPLC-ESI-MS; GC-MS.
References
FAO-STAT, 2008/06/05, http://faostat.fao.org/site/567/default.aspx. González-Pérez, S., & Vereijken,
J. M. (2007). Journal of the Science of Food and Agriculture, 87, 2173–2191 Weisz, G.M. , Kammerer
D. R. , Carle R., (2009). Food Chemistry 115, 758–765.

513
Functional Foods & Ingredients

ANTIOXIDANT AND ANTITUMOR EFFECT OF Morus alba EXTRACT

Kujawska M.1*, Ewertowska M.1, Adamska T.1, Smetek P.1, Ignatowicz E. 2, Flaczyk E.3, Przeor
M.3, Jodynis-Liebert J.1
1
Department of Toxicology, Poznan University of Medical Sciences, Poznan, Poland.
*email: kujawska@ump.edu.pl
2
Department of Pharmaceutical Biochemistry, Poznan University of Medical Sciences, Poznan,
Poland.
3
Faculty of Food Sciences and Nutrition Poznan University of Life Sciences, Poznan, Poland.

Functional food are foodstuffs enriched with biologically active components to provide health and
medical benefits beyond their nutritional value. There is need for screening of local biodiversity to
uncover new source of raw materials for functional foods.
Mulberry (Morus alba L.) contains various phytochemicals, including phenolic compounds and is well
known for its antioxidant properties.
The present study was designed to validate antioxidant properties of a water extract from Morus alba
leaves, which may be responsible for the observed antitumor activity in an animal model. In the first
experiment male Wistar rats were treated with three different doses (2, 6 and 10 g/kg feed) of extract
tested for 12 weeks to assess its antioxidant effect. In the second experiment the efficacy of extract
tested in preventing N-nitrosodiethylamine (NDEA)-induced hepatocarcinogenesis in rats, was
evaluated for the highest dose. Male Wistar rats were administered the extract in the diet (10 g/kg feed)
for 12 weeks and starting with the second week rats were treated with 0.01% NDEA in drinking water
for 11 weeks until the end of the experiment. The NDEA used in this experiment represents a class of
environmental N-nitrosamine carcinogens which specifically induce tumors of the liver.
In both experiments the markers of antioxidant status as well as markers of oxidative damage to
macromolecules in the livers were measured. To assess the antitumor effect of the extract
histopathological examination of the liver was performed.
The M. alba extract in a dose 6 g/kg feed decreased the level of lipid peroxidation and the
concentration of protein carbonyls in the liver of rats, respectively by 20% and 28% as compared with
the control group. Moreover, an increase in hepatic free thiols concentration by 34 % and 28 % in rats
administered 2 and 6 g of the extract /kg feed, respectively, was observed.
The only antioxidant enzyme in the liver affected by the extract was catalase which activity was
elevated two-fold and three-fold in animals treated with the extract alone in doses 2 and 6 g/kg feed,
respectively.
Treatment of rats exposed to NDEA in drinking water with the extract prevented the increase in hepatic
lipid peroxidation by 75%, as compared to NDEA alone treated rats. The histopathological
examination showed that the M. alba extract in a dose 10g/kg feed markedly decreased the number of
neoplastic nodules in the liver of animals treated parallel with NDEA.
Results of the present study clearly demonstrate the antioxidant properties of water extract from Morus
alba leaf which can contribute to its antitumor effects.

Keywords: mulberry, antioxidant, antitumor activity, N-nitrosodiethylamine

514
Functional Foods & Ingredients

VEGETABLE OILS AS FUNCTIONAL FOOD FROM CONSUMER PERSPECTIVES

Mihaela Stoia1, Simona Oancea2, Camelia Sand2

1
”Victor Papilian” Faculty of Medicine, Lucian Blaga University of Sibiu, Romania
E-mail: medmuncii@dspsibiu.ro
2
Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu,
Romania

Fully aware of the importance of healthy diets, consumers are more and more well-informed about
functional foods hence topic research would have great marketing advantage. As key agents for lipid
dietary intake, vegetable oils are of great multidisciplinary interest relating to unsaturated fatty acid
composition, total antioxidant capacity, and health promoting substances including phenols,
phytosterols, tocopherols, tocotrienol, carotenoids, flavonoids. Here, we examined some edible oils
commonly used in European Union, from the perspective of chemical composition, fair price
commodity, consumption and health impact on humans. Olive, soybean, corn and sunflower oil seems
to fulfil health claims and consumer’s needs. Global soy oil production is expected to increase,
whereas sunflower and olive oil could suffer a decline forecasted by 2012/2013.European Union is the
world’s second largest import market after China, suggesting a high consumption of vegetable oils
instead of saturated fats. Nutraceutical quality of plant-extracted oils consists mainly in
polyunsaturated fatty acids content and a certain ratio ω3/ω6 is involved in cardiovascular disease risk
reduction. High polyphenol content of extra virgin olive oil inhibits oxidative stress and consequently
prevents premature ageing and degenerative diseases. Mediterranean diet based on vegetable oils
improves plasma antioxidant activity and plasma lipid status (total cholesterol, triacylglycerol, low-
density lipoprotein - LDL cholesterol, high-density lipoprotein - HDL cholesterol), as shown by in vivo
studies.
Nutrition Facts labels enable consumers to be informed about the levels of fatty acids in the oils and
foods that they choose to eat. In this respect, saturated fat consumption is limited to less than 7% of the
total daily calories and trans-fatty acids consumption to less than 1%, according to American Heart
Association. Therefore, it will be of practical interest to develop health promotion projects and healthy
diet campaigns at institutional and organizational level, since well-being is one of the overarching
targets of the European Health 2020 policy.
In conclusion, epidemiological data substantiate the use of vegetable oils in lowering cholesterol diets
and antioxidant defence.
Key-words: vegetable oil, health, nutraceutical
Acknowledgement: This work was supported by a grant of the Romanian National Authority for
Scientific Research, CNCS – UEFISCDI, project number PN-II-ID-PCE-2011-3-0474.

515
Functional Foods & Ingredients

EVALUATION OF POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF GRAPE POMACE

Kroyer Gerhard, Hüthmayr Alexander

Institute of Chemical Engineering, Department of Plant and Food Science, University of Technology
Vienna, Austria
gerhard.kroyer@tuwien.ac.at

There is a growing interest in the food industry and in preventive health care in the development of
natural antioxidants from plant materials. Consumption of a diet rich in antioxidant active polyphenol
compounds has been linked with a beneficial health impact. Products from viniculture are an
interesting source of bioactive polyphenol compounds which are well known for their antioxidant and
radical scavenging properties.
The objective of this study was to quantify the content of total polyphenols, flavonoids, catechins and
proanthocyanidins of grape pomace, a by-product from the vinification process, of different white and
red grape varieties and to evaluate their antioxidant and free radical scavenging properties.
The grape pomace was dried, finely ground and extracted individually with aqueous ethanol. The
obtained extracts were analyzed for their content of total polyphenols, flavonoids, catechins and
proanthocyanidins by photometric methods. The antioxidant activity was determined with the DPPH*
radical scavenging method in terms of their Efficient Concentration EC 50 and their Trolox Equivalent
Antioxidant Capacity TEAC.
Above all grape pomace of the red grape varieties showed remarkable amounts of total polyphenols
(117 – 138 mg/g), flavonoids (19 – 32 mg/g), catechins (13 – 24 mg/g) and proanthocyanidins (22 – 35
mg/g) compared to white grape pomace. Correlating with the content of polyphenol substances the
highest antioxidant and radical scavenging capacity was observed in the red grape pomace (0,14 – 0,25
TE). White grape pomace showed relatively poor antioxidant capacity (0,03 -0,05 TE).
The results indicate that grape pomace especially from red grape varieties has remarkable antioxidant
and radical scavenging properties in correlation with the content of polyphenol substances. An
application of the viniculture by-product as potent natural antioxidant additive for food products and as
dietary supplement and functional food seems to be worth considering, particularly in consideration of
their beneficial impact in maintaining and promoting health.
Keywords: grape pomace, polyphenols, antioxidant activity

516
Functional Foods & Ingredients

SURVIVAL OF PROBIOTIC AND LACTIC ACID BACTERIA IN A SYNBIOTIC FOOD

CONTAINING POMEGRANATE JUICE

Frank Sherkat, Amir Arjmand and Kambiz Shamsi

School of Applied Sciences, RMIT University,

Melbourne, Australia
Email: frank.sherkat@rmit.edu.au

Recently pomegranate has gained increasing worldwide popularity due to increased consumer
awareness of its health benefits against heart disease, cancer, Alzheimer’s disease, blood pressure, etc.
The main objectives of this study was to first characterize the antioxidant properties of the Australian
pomegranate juice (PJ) extracted from both arils and whole fruit of ‘Wonderful’ variety, and to study
the effects of heat treatment and concentration on colour, flavour and antioxidant content of juice in an
attempt to optimise processing conditions for maximum retention of sensory qualities and functional
properties. The TPC in the Australian-grown Wonderful variety PJ was found to be 2,400 ± 200 mg/L
GAE while the AA was 11.0 ± 1.0 mM/L TEAC. For bacterial survival study different levels of the PJ
concentrate (52oB) were added to model milk bases in the presence ofABT-5-Probio-TecTM (a
mixture of Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus salivarius ssp.
thermophilus), and single strains of LA-5®- Probio-TecTM (a single strain culture of Lactobacillus
acidophilus), BB-12®-Probio-TecTM (a single strain culture of Bifidobacterium bifidum) and ST-B01
(a single strain culture of Streptococcus salivarius ssp. thermophilus)to determine the maximum level
of supplementation without adversely affecting probiotic survival over 28 days of storage at 4oC. In
the presence of 6% PJ concentrate the ST-B01 viability dropped marginally from 98.83% in control to
94.48% in PJ-supplemented samples by the end of the storage period. Similarly the viability of La-5
changed from 93.23% in control to 90.61% in symbiotic product while BB-12 viability dropped from
95.52% to 93.70% respectively over the same storage period. All three strains showed acceptable
numbers (> 6.0 log CFU/g) at the end of shelf life and demonstrated the ability of lactic acid and
probiotic bacteria to maintain high numbers in the presence of pomegranate juice.

517
Functional Foods & Ingredients

FORTIFICATION OF SWEETENED FRUIT PUREE WITH DRY EXTRACT OF

RASPBERRY PRESS CAKE

Ramunė Bobinaitė1, Pranas Viškelis1, Aldona Mieželienė2

1
Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry (Babtai, Kaunas
distr., Lithuania), e-mail: r.bobinaite@lsdi.lt
2
Food Institute of Kaunas University of Technology (Kaunas, Lithuania)

The food industry trend is moving towards foods that not only taste good but are also beneficial to
human health. Functional foods are an exciting current trend in the food and nutrition field. By-
products from berry processing (press cake/pomace) are rich sources of health-beneficial compounds
[1,2]. The addition of berry marc constituents to food products may significantly increase the levels of
important phytonutrients in the human diet. Therefore the aim of this investigation was to assess how
the extract additive affects the chemical composition and color as well as antiradical and sensory
properties of fruit puree.
For this purpose dried, ground raspberry press cake was extracted with aqueous ethanol. The extract
was evaporated and dried in a freeze-dryer, then 0, 0.2, 0.4, 0.6, 0.8, 1.0, 1.2, 1.4, 1.6, 1.8 and 2 %of
dry extract was added to sweetened pear, apple and yellow cherry plum puree. The total phenolics of
the purees were measured using the Folin-Ciocalteu procedure, anthocyanins were evaluated
spectrophotometrically, ellagic acid and ellagitannins contents were quantified using an RP-HPLC
technique. Antioxidant activity of the samples was tested using the DPPH radical scavenging
method.The color of the purees was measured with a MiniScan XE Plus spectrophotometer.
The constituents of added raspberry press cake extract increased the antiradical activity of fruit puree.
The TEAC value of the pear, apple and yellow cherry plum puree with 2 % of press cake extract
additive was 3.9 times higher than that of the puree without additive. The phenolic compounds
(especially colorless phenolics) of the raspberry press cake extract were well retained during the
canning process of the purees. The increase of free ellagic acid (up to 44 %) in the fruit purees with
extract additive after thermal treatment was related to a partial hydrolysis of ellagitannins. The extract
additive reduced the lightness (L*) and yellowness (b*) values and increased the redness (a*) value of
the puree. The total color difference (ΔE) between the control puree and the puree with 2 % extract
additive was 12.8. The raspberry press cake extract additive most significantly influenced the taste of
the fruit puree. Bitter and astringent tastes as well as aftertastes increased with increasing extract
additive concentration in the puree.
Keywords: berry press cake, puree, fortification.
1. Laroze, L.E.; et al. 2010. Extraction of antioxidants from several berries pressing wastes using
conventional and supercritical solvents. Eur Food Res Tech, 231(5):669–677.
2. Helbig, D.; et. al. 2008. Berry seed press residues and their valuable ingredients with special regard
to black currant seed press residues. Food Chem, 111(4):1043–1049.

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EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM DRIED RASPBERRY

PRESS CAKE

Ramunė Bobinaitė1,2, Pranas Viškelis1, Saulius Šatkauskas2

1
Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry (Babtai, Kaunas
distr., Lithuania),e-mail: r.bobinaite@lsdi.lt
2
Vytautas Magnus University, Faculty of Natural Sciences (Kaunas, Lithuania)

The press cake is the main by-product of berry juice and seedless puree production. Such by-product
could be further utilized as a source of natural antioxidants for application in the nutraceutical or
functional food areas.
Dried raspberry press cake was ground then free-step batch extractions were carried out with aqueous
ethanol or water at ambient temperature and at 50 °C. Solvent to ground press cake ratios during three
extraction steps were as follows; 5:1 (I-st step), 3:1 (II-nd and III-rd steps). The concentration of
phenolic compounds was measured using the Folin-Ciocalteu procedure, anthocyanins were evaluated
spectrophotometrically. Ellagic acid and ellagitannins contents were quantified using an RP-HPLC
technique. Antioxidant activity of the extracts was tested using the DPPH radical scavenging method.
The highest dry extract yields (expressed in weight percentages of the dry raw material) were obtained
with water and 80 % ethanol at 50 °C with total values of 19.6 and 19.2 % respectively. The lowest
extract yield (14.6 % in total) was obtained with 80 % ethanol at ambient temperature. The highest
amount of total phenolics was extracted with 80 % ethanol at 50 °C (the total sum of free extraction
steps was 2331.4 mg/100 g of dry press cake) followed by 80 % ethanol at ambient temperature (the
total sum was 2095.4 mg/100 g) and water at 50 °C (the total sum was 816.86 mg/100 g). The highest
total amount of anthocyanins was extracted with 80 % ethanol at 50 °C (the total sum of three
extractions was 93.5 mg/100 g ) followed by 80 % ethanol at ambient temperature (the total sum was
73.4 mg/100 g) and water at 50 °C (the total sum was 71.7 mg/100 g). The highest amount of
ellagitannins was extracted with 80 % ethanol at 50 °C (the total sum of free extraction steps was 416.8
mg/100 g) followed by 80 % ethanol at ambient temperature (the total sum was 348.9 mg/100 g), and
water at 50 °C (the total sum was 100.1 mg/100 g). A strong positive correlation (r = 0.99) was found
between the total phenolics content and the TEAC of raspberry press cake extracts. Furthermore, a
strong positive correlation (r = 0.97) was found between the total phenolic content and ellagitannins
content of the investigated extracts.
In this study, 80 % ethanol at 50 °C was recognized as the best solvent/temperature system for a high
extract yield and high total phenolics and ellagitannins yield.
Keywords: raspberry press cake, phenolics, ellagitannins.

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UTILIZATION OF CAROB (Ceratonia siliqua L.) PRODUCTS IN CAKE PRODUCTION

Hacer Levent1 Nermin Bilgiçli2, Kübra Aktaş3

1
Mut Vocational School of Higher Education, Mersin University, 33600, Mersin, Turkey
2
Department of Food Engineering, Necmettin Erbakan University, 42050, Konya, Turkey
3
Department of Food Engineering, Selçuk University, 42049, Konya, Turkey

Carob is the fruit of carob tree which is grown in Turkey also in Mediterranean countries. After milling
of carob, the cocoa- like powder is obtained and this product is used for different purposes such as
increasing nutritional quality, improving taste and aroma or as cocoa replacer in many foods. Molasses,
fruit juice concentrate, can be produced also from carob in Turkey. Carob is the source of
monosaccharides and disaccharides (fructose and glucose), minerals (Ca, K, Fe, Mn, Zn and Cu) and
phenolic compounds. Due to its composition, carob products can be used for increasing nutritional
profile of many foods. In this research carob flour (CF) and carob molasses (CM) were used in cake
formulation to improve nutritional and sensory properties of cake. In cake formulation, CF was
replaced with wheat flour at 0, 2, 4, 6, 8, 10% level and CM was used as natural sugar source replaced
with refined crystal sugar at 50% level. Color and specific gravity of cake dough, physical, chemical
and sensory properties of cake were determined. L* and b* values of cake dough decreased with CF
and CM usage in cake formulation. Volume index, symmetry index and uniformity index values of the
cake samples changed between 157.1-152.7 mm, 10.4-15.0 mm and 0.1-1.0 mm, respectively. Volume
index and symmetry index values of samples decreased with 6-10% CF addition level.L*, a* and b*
values of control cake and cake containing 10% CF were found as 72.74 and 49.42, -1.53 and 8.75,
27.08 and 16.90, respectively. CF had a significant (p<0.05) effect on all color parameters (L*, a* and
b*) of crust and crumb of cake samples. Increasing CF levels decreased L* and b*, and increased a*
values of crust and crumb. Moisture, ash and protein content of the cake samples varied between 18.60
and 23.86%, 1.93 and 2.21%, 6.15 and 7.25%, respectively. A significant (p<0.05) increment was
observed with CF addition in ash and mineral content of cake samples. Compared to control cake, the
increment ratio in Ca, Mg, P and K were found as 61.5%, 19.2%, 1.8% and 82.1% in cake containing
10% CF. Appearance, texture, taste, odor, mouth feel and overall acceptability scores were evaluated in
cake samples. All sensory scores decreased over 8% CF addition level while 2-4% CF usage gave
higher or similar sensory scores compared to control cake.
Key words: Cake, carob flour, carob molasses, mineral
References:
1. Ayaz, F.A., Torun, H., Ayaz, S., Correia, P.J., Alaiz, M., Sanz, C., Gruz, J. & Strnad, M. (2007).
Determination of chemical composition of Anotolian carob pod (Ceratonia siliqua L.): sugars, amino
and organic acid, minerals and phenolic compounds, J Food Qual, 30:1040–1055.
2. Chamberlain, D.F. (1970). Ceratonia L. In: Davis PH (ed) Flora of Turkey and the East Aegean
Islands, Edinburgh University Press, Edinburgh, 7–8.

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EFFECT OF RESISTANT STARCH AND DIETARY FIBRES ON SOME PROPERTIES OF

LEAVENED FLAT BREAD

Hacer Levent1 Nermin Bilgiçli2, Kübra Aktaş3, M. Kürşat Demir2

1
Mut Vocational School of Higher Education, Mersin University, 33600, Mersin, Turkey
2
Department of Food Engineering, Necmettin Erbakan University, 42050, Konya, Turkey
3
Department of Food Engineering, Selçuk University, 42049, Konya, Turkey

Resistant starch (RS) is defined as undigested starch fraction, which is fermented in the colon. Four
types of RS (RS1-RS4) have been identified based on the structure and source. The incorporation of
traditional fibres at high levels into the food products adversely affects dough rheological properties
and sensorial quality (appearance, color, taste, texture and mouth feel) of end product. The usage of RS
reduces these negative effects on food products. Dietary fibre is non-digestible components of plants
(cellulose, hemicelluloses, lignin etc.) which are not digested or hydrolyzed by the endogenous
enzymes in the small intestine of humans. Both RS and dietary fibre have many health benefits such as
lowering blood cholesterol level, increasing digestive tract activity, reducing the risk of coronary heart
disease, colon cancer, diverticular disease, obesity and diabetes. Due to their potential health benefits,
RS and dietary fibres are valuable food ingredients for producing healthy and functional foods. In this
study, wheat flour used in leavened flat bread (bazlama) production was replaced with two different
commercial RS (RSa and RSb), wheat fibre (WF) and oat fibre (OF) at 20% ratio (w/w, based on the
flour used) to improve the functional properties of bread. Control bread samples were prepared by
using wheat flour without any substitution. Some physical (diameter, thickness, spread ratio and color),
chemical (moisture, ash, protein and mineral) and sensory properties of leavened bread samples were
investigated. The usage of RS or fibre decreased the thickness value, thus increased the spread ratio
(diameter/thickness) of bread samples significantly (P<0.05). Moisture, ash and protein contents of
breads containing RSa, RSb, WF and OF changed between 33.7-39.9%, 1.42-1.64%, 9.53-11.82%,
respectively. L* and b* values of bread samples decreased in all substitutions significantly (P<0.05),
and the lowest L* value obtained with OF substitution. Cu, Fe, K, Mn, P and Zn contents of enriched
bread samples varied between 0.29-0.34 mg/100 g, 1.41-3.71 mg/100 g, 181.60-206.70 mg/100g, 0.50-
0.84 mg/100 g, 84.09-89.31 mg/100 g and 1.08-2.20 mg/100 g, respectively. Fe, K, Mn and Zn
contents of leavened bread samples containing WF and OF were found higher than RS-enriched and
control breads. According to sensory evaluation results, usage of WF and OF decreased the
appearance, texture, mouth feel and overall acceptance scores of bread samples. Generally RSa and
RSb enriched breads were appreciated with higher rates by panelists after control breads. It can be
concluded that usage level of WF or OF should be decreased below the 20% for better physical and
sensorial properties.
Key words: Resistant starch, dietary fibre, flat bread, bazlama
References:
1.Tharanathan, R. N. (2002). Food derived carbohydrates: Structural complexity and functional
diversity, Critical Reviews in Biotechnology, 22(1), 65-84.
2. Baixauli, R., Salvador, A., Hough, G., Fiszman, S. M. (2008). How information about fibre
(traditional and RS) influences consumer acceptance of muffins, Food Quality and Preference, 19, 628-
635.
3. Yue, P., Waring, S. (1998). Functionality of RS in food application, Food Australia, 50, 615-621.

521
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SENSORY EVALUATION AND MICROBIAL ANALYSIS OF PROBIOTIC YOGURT

CONTAINING Moringa oleifera IN MWANZA, TANZANIA

Sharareh Hekmat, and Kathryn Morgan

Division of Food and Nutritional Sciences, Brescia University College, Affiliated with Western
University, 1285 Western Road, London, Ontario, N6G 1H2, Canada

The purpose of this study was to establish new food products that increase the nutritional value and
health benefits of the probiotic yogurt currently being used in Mwanza, Tanzania. Sensory evaluation
and microbial analysis were conducted on the probiotic yogurt samples which were fortified with
Moringa oleifera. The products tested also contained locally grown fruit purees. The results of the
sensory evaluation showed that all yogurt samples were not rated significantly different (P > 0.05)
from the control, except for appearance. The avocado puree without inulin rated significantly lower (P
< 0.05) in all categories. The microbial analysis showed that Moringa oleifera did not negatively affect
the growth of Lactobacillus rhamnosus GR-1 in MRS media, milk or yogurt, although a significant
decrease (P < 0.05) was found after 5 weeks of storage at 4oC.
Keywords: probiotic yogurt, Moringa oleifera, functional foods

522
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RESVERATROL ANALOG 4-[2-(3,5-DIMETHOXYPHENYL)VINYL]PYRIDINE REDUCES

DIFFERENTIATION OF THE 3T3-L1 ADIPOCYTE

Sang Yoon Choi, Jin Taek Hwang, Kyung-Tack Kim, Young-Kyoung Rhee

Korea Food Research Institute, E-mail: sychoi@kfri.re.kr

Resveratrol (3,5,4′-trihydroxystilbene) is a phytoalexin synthesized by plants, most notably grapes,

against microbial invasion or ultraviolet stimulation, and is known to exert excellent antioxidant,
anticancer, and antiobesity effects. This study was conducted to induce resveratrol derivatives with
higher anti-obesity activity compared to resveratrol and to verify their mechanism of action. The
inhibitory effect of resveratrol and its derivatives on adipocyte differentiation in 3T3-L1 cells was
studied using Oil Red O Staining, and the effects on the intracellular expression of FAS and ACC were
measured via Western blot analysis. As the results, a derivative of resveratrol, 4-[2-(3,5-
dimethoxyphenyl)vinyl]pyridine, exerted inhibitory effects against 3T3-L1 adipocyte differentiation
(IC50=13.5 µM) and FAS expression. Notably, it displayed higher activity at concentrations lower
than 25 µM compared to resveratrol. Therefore, 4-[2-(3,5-dimethoxyphenyl)vinyl]pyridine is
considered to have greater potential as an anti-obesity substance, as it exhibits excellent activity at low
concentrations compared to resveratrol.
Keywords: Antiobesity, Stilbene, Fatty acid synthase, Acetyl-CoA carboxylase

523
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VALORIZATION OF BYPRODUCTS FROM TEA DECAFFEINATION

Alina Culetu, Florence Högger, Julien Héritier & Wilfried Andlauer

Institute of Life Technologies, University of Applied Sciences Western Switzerland, Route du Rawyl
47, CH-1950 Sion, Switzerland, wilfried.andlauer@hevs.ch

Tea is mainly processed in the cultivating countries. However, special processing like decaffeination is
also done in Europe. During the decaffeination of black tea by dichloromethane extraction, nearly no
polyphenols and aroma compounds are lost. Therefore, this extraction process is favored compared to
carbon dioxide extraction. As a byproduct of extraction process, up to 10% of a very fine tea powder is
formed. This powder is much too fine to be included in the tea bags.
The purpose of this study refers to valorization of tea powder (too small to be used in tea infusion bag)
which shows exactly the same chemical composition compared with the decaffeinated tea.
A water based extraction method for tea powder has been optimized. Tea extracts were separated into
two fractions: (I) a nearly uncoloured, very polar fraction containing the bioactive theanine, other
amino acids, sugars and minerals and (II) a highly coloured fraction containing all the phenolic
compounds from black tea.
The whole tea extract, but also the isolated fractions like polyphenols and polar fraction rich in
theanine might be commercialized as food, as functional food or as a pharmaceutical (depends on
purity). Polyphenols are well known as health promoting and disease preventing compounds. Several
applications for polyphenols in functional foods have been described. The amino acid theanine showed
promising activity on human wellbeing, like improvements in learning ability, decreasing stress levels,
promotion of weight loss, enhancement of immune response and prevention of degenerative diseases
like Alzheimer (AD) or Parkinson. An application of theanine in mood food or in other functional food
is feasible. Finally the complete extract of the tea powder, showing the same compounds’ profile as the
decaffeinated tea can be used in tea based foods like ice tea, if a decaffeinated product is favored.
The process established during this study can be applied without major changes for a valorization of
other tea byproducts containing polyphenols and theanine, also from green tea.

524
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UTILIZATION OF RESISTANT STARCHES IN LOW-FAT COOKIES

Serpil Öztürk1, Gülçin Serinyel1, Yelda Zencir2

1
Sakarya University, Department of Food Engineering, Esentepe, Sakarya, Turkey
2
Hacettepe University, Department of Food Engineering, Beytepe, Ankara, Turkey
sozturk@sakarya.edu.tr

Fat is important ingredient in foods because it gives taste, appearance, consistency, stability, lubricity,
and palatability to foods and increases the feeling of satiety during meals.However, high fat intake is
associated with risk of obesity, some types of cancer and heart disease. Due to this reason there have
been continued efforts to reduce the fat content in food products and replace it with various fat
replacers. Carbohydrate based fat replacers form a gel-like matrix in the presence of substantial levels
of water, resulting in lubricant and flow properties similar to those of fats. Resistant starch (RS) has
been defined as the sum of starch and starch degradation products not absorbed in the small intestine of
healthy individuals. RS is a relatively new class of dietary carbohydrates, which is also considered as
one of the carbohydrate-based fat replacers. Although, it was indicated in the literature that RS has fat
replacing properties, RS was usually used to replace flour in formulations [1,2].
In this study, effects of commercial modified starches (Hylon VII, Hi-Maize, CrystaLean, Hi-Flo, M-
Jel) as fat replacer on cookie quality characteristics were investigated. AACC wire-cut cookie
formulation (Method No: 10-54) [3] was used with reduced levels (25 and 50%) of shortening which
was compensated by equal amount of starch/water. Starch preparations were hydrated during the
creaming stage at starch/water ratio of 50/50 and 25/75. Solubility, water binding capacity and RS
content of starch samples were determined. The quality parameters of the cookies were evaluated in
terms of spread ratio, texture and color values. Spread ratios were calculated as the ratio of cookie
width to cookie thickness. Texture Analyser (TAPlus, Lloyd Instruments, UK) equipped with a three-
point bending jig was used for texture analysis and the maximum force (N) required to break cookie
sample was determined.Color values (Hunter L, a, and b) of cookie samples were determined by using
Lovibond RT300 (UK).Solubility and water binding values of starch samples varied between 0.10-
3.90% and 120-245%, respectively. As the amount of shortening decreased, the spread ratio of the
cookies also decreased. Starch/water ratio used in starch preparations did not affect the spread ratio
values. Cookies produced with 25% Hylon VII had higher spread ratio value than low-fat control
cookie which not included any fat replacers. M-Jel addition caused higher spread ratios in cookies than
the other starch samples for 50% replacement level. As the amount of shortening reduced, Hunter L
value of the cookies increased while a and b values decreased. Starch supplementation did not affect
color values significantly. Texture analyses results indicated that the force required to break the
cookies increased by reducing fat content. Cookies produced with 25% Hylon VII and CrystaLean had
low hardness values as compared to cookies made with other starches.
Keywords: Resistant starch, Modified starch, Fat replacer, Cookie quality
References:
[1]Haralampu, S.G., 2000. Carb Polymers 41: 285-292.
[2]Sandrou, D.K., Arvanitoyannis, I.S., 2000, Crit Reviews Food Sci Nutr, 40: 427-447.
[3]AACC, 2000. Approved Methods of the AACC, 10th Ed. The Association, St. Paul, MN.

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POTENTIAL MECHANISM OF INCORPORATING GINSENG EXTRACTS IN PROBIOTIC

DAIRY PRODUCTS

Sharareh Hekmat1, Adriana Cimo1, Mohammad Soltani1, Ed. Lui2

and Gregor Reid3
1
Division of Food and Nutritional Sciences, Brescia University College, Affiliated with Western
University, London, ON, Canada. 2Department of Physiology and Pharmacology, Schulich School of
Medicine and Dentistry, and 3Canadian Research and Development Center for Probiotics, LHRI,
London, ON, Canada.

Probiotic dairy products containing Lactobacillus rhamnosus GR-1 have been proven to help maintain
a favourable microbial balance in the intestine and can survive in intestinal tract without induction of
systemic immune or inflammatory responses. The therapeutic properties of Ginseng extracts have also
been well documented. The objective of this study was to investigate potential mechanism of
incorporating ginseng extracts in probiotic dairy products without creating an adverse effect on
Lactobacillus rhamnosus GR-1. Probiotic milk and yogurt were fortified with various concentrations
of Ginseng alcoholic extract and Ginseng aqueous extract and microbial analysis were conducted over
28 days storage period. The addition of Ginseng extracts had no significant (p > 0.05) adverse effects
on the growth and survival of Lactobacillus rhamnosus GR-1 in milk and yogurt. The results indicate
that Ginseng extracts can be incorporated in probiotic dairy products and there was no negative effects
on Lactobacillus rhamnosus GR-1 during storage period.
Keywords: Ginseng, probiotic dairy products, functional foods

526
Functional Foods & Ingredients

EFFECT OF STEVIOL GLYCOSIDES AND INULIN ON THE SENSORY AND

RHEOLOGICAL PROPERTIES OF LOW-SUGAR STRAWBERRY PIE FILLINGS

Dorota Gałkowska1, Lesław Juszczak1, Mariusz Witczak2, Teresa Fortuna1Dorota

1
Department of Analysis and Evaluation of Food Quality,
2
Department of Engineering and Machinery in Food Industry, University of Agriculture in Krakow,
Poland, rrjuszcz@cyf-kr.edu.pl

Increase consumers’ interest in reduced-calorie food, including low-sugar food, extorts carrying out
study on low-calorie sweetening substances. As sucrose replacers in food the synthetic intense
sweeteners, which belong to food additives, are the most often used. However, because of consumers’
reluctance toward synthetic food additives their natural counterparts are still sought. A natural
alternative to the synthetic sweetening substances are steviol glycosides (E 960), which are extracted
from Stevia Rebaudiana Bertoni plant. These compounds have been approved for use in the European
Union since 2011 (EU Commission Regulation 1131/2011). Replacement of sucrose with small
amount of intense sweetener in the solid or semi-solid food products result in changes in their structure
and rheological properties. Therefore, when sucrose is eliminated from the product recipe, an
introduction of another bulking and structuring agent is necessary. The role of such substance can be
fulfil by inulin, which acts as prebiotic in functional food. The aim of this work was to evaluate the
possibility of using steviol glycosides and inulin in production of low-sugar strawberry pie fillings.The
materials were strawberry pie fillings composed of the following ingredients: water, strawberry pulp,
glucose syrup, sucrose, xanthan gum, citric acid, potassium sorbate, strawberry flavour and carmine. In
the pie filling recipe sucrose was replaced with steviol glycosides and inulin, regarding sweetening
power of steviol glycosides being 300 times higher than that of sucrose. The resulting pie fillings were
tested by five-point sensory method. The test covered assessment of the intensity of the characteristic
attributes of palatability (sweetness, acidity, metallic aftertaste, cooling effect, liquorice aftertaste) and
texture (viscosity, ductility, cohesiveness, adhesiveness and mouthfeel). Moreover, colour of the
samples was measured by instrumental method in L*a*b* system. Rheological properties of the
samples were also determined by means of determination of flow curves and curves of shear stress in
function of shearing time. The first curves were described by Casson model, whereas the second ones
by Weltman model. On the basis of the obtained results it was stated that replacement of sucrose with
steviol glycosides and inulin resulted in weakening sensation of sweetness and intensifying the
sensation of metallic and liquorice aftertastes. No significant effect on acidity and cooling effect was
found. Moreover, the changes in the pie filling recipe resulted in increased sensory viscosity,
cohesiveness and adhesiveness, and decreased ductility and mouthfeel. Result of the instrumental
colour measurement revealed that the samples with steviol glycosides were characterized by higher
values of all the colour parameters as compared to the control sample. This effect can, however, be
compensated for an appropriate amount of dye added. Modification of the primary pie filling recipe,
especially replacement sucrose with inulin, affected the rheological properties of the samples.
Increasing amount of inulin in the pie filling was accompanied by increasing values of yield stress and
Casson plastic viscosity and the samples were more thixotropic. Significant increase in values of shear
stress over constant shearing was also observed.
Key words: pie filling, steviol glycosides, inulin, rheology
Acknowledgment: This study was carried out in the framework of research project no. NN 312 533440
funded by the National Science Centre in Poland.

527
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ANTIOXIDANT ACTIVITY OF HONEYS SUPPLMENTED WITH BEE PRODUCTS

Lesław Juszczak, Robert Socha, Dorota Gałkowska, Małgorzata Ostrowska, Teresa Fortuna

Department of Analysis and Evaluation of Food Quality,

University of Agriculture in Krakow, Poland, rrjuszcz@cyf-kr.edu.pl

Honey is a natural sweet product produced by honeybees from the nectar of plants, secretions of living
parts of plants or secretions of plant-sucking insects. In the recent years, the renewed interest in study
of honeys and the other bee products has been observed because of their therapeutic potential. The
antioxidant activity of honeys is attributed to presence of phenolic compounds, carotenoid-like
compounds and amino acids. The antioxidants of honey are capable of neutralisation of free radicals
due to hydroxyl groups bonded to the aromatic rings of their structure. Moreover, honey as a source of
antioxidants may be exploited in prevention of an oxidative process in food. The phenolic profile and
antioxidant activity of honey depend on various factors, particularly on the origin of a nectar, as well as
seasonal and environmental factors. Presence and amount of some individual phenolic compounds, as
well as the group of phenolic compounds in honey may by useful markers in terms of determination of
botanical and geographical origin of honey. Antioxidant, antiradical and antimicrobial properties are
also shoved by bee products used in apitherapy. The aim of this work was to evaluate the effect of
supplementation of honey with other bee products on its antioxidant and antiradical properties. The
materials were multifloral honeys supplemented with roayal jelly, propolis, bee bread or pollen. The
honeys were obtained from two producers from the Malopolska region in Poland. The total phenolic
content was determined using Folin–Ciocalteau reagent. Total flavonoids content was determined by
reaction with aluminum chloride. The scavenging activity against DPPH radical and ABTS cation
radical was evaluated using spectrophotometric methods. Additionally the ferric reducing antioxidant
power (FRAP) method was used to evaluate the reducing power of the investigated honeys. On the
basis of the obtained results it was found, that the share of individual bee products in honey affected in
various way its antioxidant and antiradical properties. Addition of royal jelly did not significant affect
the total phenolic compounds content and antioxidant properties of honey. Significant increases in total
phenolic content, antiradical properties and reducing power were found for honeys supplemented with
the others bee products. Increase in antioxidant properties of honey was determined by both kind and
amount of bee products added to the honey. Moreover, significant linear correlations between total
phenolic content and antiradical activity and reducing power were observed.
Key words: honey, bee products, antioxidant activity

528
Functional Foods & Ingredients

SPERMINE CAN ACT AS ANTIOXIDANT AND PROTECT WISTAR RATS AGAINST

STRESS

Cecília M. Bandeira1, Júlio C. C. Veado2, M. Carmo G. Pelúzio1,

M. Beatriz A. Glória1
1
Departamento de Alimentos, Faculdade de Farmácia and 2Escola de Veterinária, Universidade Federa
de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. mbeatriz@ufmg.br

Spermine is a bioactive amine of low molecular weight, which is present in several food and
ingredients. It has interesting functional properties, among them, antioxidant, anti-inflammatory,
neuroprotective, and it prevents progression of some diseases such as Alzheimer and diabetes. The
inhibition of lipid oxidation and the scavenging of free radicals by spermine have been demonstrated in
vitro, however, information is needed regarding its efficacy in vivo. Therefore, the objective of this
study was to investigate the role of spermine on the induction of the endogenous antioxidant system
using rat as a model. The antioxidant effect was investigated by means of protein and lipid oxidation
(TBARS and carbonilated protein), activities of superoxide dismutase and catalase, and production of
nitric oxide. Furthermore, biomarkers of oxidative stress were also evaluated, among them, aspartate
aminotransferase (AST), alanine aminotransferase (ALT) and lactate dehydrogenase (LDH). Spermine
was orally administered to sixty male adult Rattus norvegicus albinos, Wistar, at two different doses
(27 and 54 mg/kg) for up to 6 and 12 days. Forty-eight hours after the last treatment, the rats were
anesthetized (sodium pentobarbital) and intracardiac blood was collected until exhaustion and
euthanasia. The treatments caused no significant effect on the concentrations of malonaldehyde,
plasma nitrate or ALT, AST and LDH enzymes. However, spermine provided satisfactory results on
the endogenous enzymatic antioxidant system. It increased the activity of superoxide dismutase and
catalase. It also inhibited protein oxidation, with higher antioxidant activity observed for animals
treated with the lowest dose for 12 days. Based on these results, spermine can activate the body's
defense against injuries caused by oxidation.
Keywords:spermine, antioxidant, SOD, catalase, lipid oxidation, protein oxidation, rat.
Financial support: Fapemig, CNPq and Capes.

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FUNCTIONALITY ENHANCEMENT OF TUNA PRODUCTS

Uraporn Rueangwatcharin and Santad Wichienchot

Nutraceutical and Functional Food Research and Development Center, Faculty of Agro-Industry,
Prince of Songkla University, Hat Yai, Songkhla, 90112 Thailand.
E-mail : uraporn09@gmail.com

The effects of inulin addition on color and sensory characteristics of asepticly processed tuna in spring
water and tuna salad cream was studied. Objectives of the research are to develop tuna products
containing inulin with special selected grade, studing on stability, their sensory acceptability and study
human microflora changes after asepticly processed tuna products are fermented in vitro. Products
were added with different inulin concentrations (3, 5, 7 and 10%). It was found that higher inulin
concentration caused changes in coloric by increasing b* and a* values. Sensory was evaluated by a
hedonic test. Tuna in spring water was no significant differences (p > 0.05) for color, flavor, sweetness
and overall. Meanwhile, tuna salad cream was significant differences (p < 0.05) for all characteristics
tested. Inulin at 7% was a maximum concentration that panelists accepted in overall liking. Effect of
thermal processing by steam sterilization showed that inulin content of finished products was
approximately reduced up to 20%. Addition 5% inulin of asepticly process tuna in the continuous stage
fermentation increased beneficial bacteria. Bacterial enumeration, monitored using fluorescence in situ
hybridization (FISH) technique, showed significant increases (p<0.05) in bifidobacteria and
lactobacilli. Highest prebiotic index (PI) scores of tuna in spring water and tuna salad cream were 0.93
and 1.82, respectively.
Keywords: prebiotics, inulin, tuna products, continuous stage fermentation
References
Beards, M., Tuohy, K. and Gibson, G. 2010. Bacterial, SCFA and gas profiles of a range of food
ingredients following in vitro fermentation by human colonic microbiota. J. Anaerobe. 16 : 420-425.
Ohashi, Y., Haradaa, K., Tokunagab, M., Ishiharab, N., Okubob, T., Ogasawarab, Y.,
Junejab, R. J. and Fujisawaa, T. 2012. Faecal fermentation of partially hydrolyzed guar
gum. J. Funct. foods. 4 : 398-402.
Ripoll, C., Flourie, M., Megnien S., Hermand, O. and Janssens,M. 2010.Gastrointestinal tolerance to
an inulin-rich soluble roasted chicory extract after consumption in healthy subjects J. Nutr. 26 : 799–
803.

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COCOA PHENOLICS AND THEIR NUTRITIONAL CONTRIBUTION TO HUMAN

HEALTH

Tugba Ozdal1, Dilek Boyacioglu2, Esra Capanoglu2

1
Okan University, Faculty of Engineering and Architecture, Food Engineering Department
2
Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Food Engineering
Department
E-mail: tugba.ozdal@okan.edu.tr

The studies of cocoa and cocoa derived products have become an area of interest as a result of their
health-promoting properties. Many epidemiological studies in recent years suggest that consumption of
cocoa and cocoa derived products such as cocoa powder, cocoa liquor and dark chocolate can play an
important role in preventing cancer and cardiovascular diseases. Cocoa polyphenols have been reported
in many studies as bioactive compounds that carry out antioxidant, antiradical and anticarcinogenic
properties. The health-promoting properties of cocoa were attributed to their phenolic compounds,
mainly flavonoids. Flavonoids present in cocoa include mainly proanthocyanidins, flavonols and
anthocyanins. High flavonoid content of cocoa is characterized with flavan-3-ols or flavonols including
monomeric forms, (-)-epicatechin, (+)-catechin and the polymeric forms (procyanidins).
Cocoa beans are rich sources of polyphenols and about 10% of their dry weight contributes to
polyphenols and dark chocolate is considered as one of the major contributors of antioxidants.
Polyphenols of cocoa and cocoa derived products can be classified under three main groups as
proanthocyanidins (58%), flavan-3-ols (37%) and anthocyanins (4%). Quantitatively, the main
polyphenolic compound is (-)-epicatechin with 35% content in cocoa beans. (+)-Catechin, traces of
(+)-gallocatechin, (-)-epigallocatechin, (-)-epicatechin-3-gallate and numerous procyanidins, as well as
small quantities of quercetin, quercetin glycosides, naringenin, luteolin, apigenin, clovamide and
phenolic acids such as caffeic, ferulic, gallic and p-coumaric acid have also been found in cocoa
products.
The consumption of flavanol-rich cocoa products has been reported to improve endothelial function,
reduce pro-inflammatory mediators, decrease platelet function, increase dermal blood flow, inhibit the
proliferation of human breast cancer cells and exert hypoglycemic properties.
The main objective of this study is to contribute to the present knowledge on the physiological effects
of cocoa phenolics to human health. This study includes a brief review on major phenolic compounds
present in cocoa and its derivatives, their intake, bioavailability and metabolism and finally their
beneficial effects in biological systems in vitro, as well as in animals and humans.

531
Functional Foods & Ingredients

EXTRACTION AND PARTIAL CHARACTERISATION OF PHYTOSTEROL FROM

ETHANOLYSIS REACTION MIXTURE OF OIL DEODERISER DISTILLATES

Worawan Panpipat, Xuebing Xu, Zheng Guo

Department of Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus C, Denmark
Email: worawan@mb.au.dk

Various plants and plant products (e.g. vegetable oil) are the major sources of phytosterols.
Phytosterols are naturally occurring in either free form, or esters of fatty acids or glycoside forms,
depending on their natural sources. As a potential industrial product, the main source is from
deodoriser distillate (DOD) which is a by-product of oil refinery. Major applications of phystosterols
are used as a functional food additive and a building block. Phytosterols are found to have cholesterol
lowering effect by the inhibition of cholesterol absorption in the intestine lumen. As a building block,
phytosteryl derivatives can be developed and introduced to pharmaceutical and cosmetic
industries.Recently, we have successfully converted phytosteryl ester from industrial rapeseed and
soybean oil DOD ethanolysed mixture to free phytosterols by using enzymatic transesterification. This
study attempted to optimise the proper method for isolation of free phytosterol from the reaction
mixture with the high yield and purity. Also, some characteristics of phytosterol isolated from the
reaction mixture were examined.
The extraction and partial characterisation of phytosterol from mixed rapeseed and soybean oil DOD
were investigated following the ethanolysis reaction catalysed by Novozyme 435. Ethanolysis
converted phytosteryl esters to free phytosterols and fatty acid ethyl ester (FAEE). The FAEE was
removed by vacuum distillation and the residual ethanolysed products were subjected to isolation of
free phytosterols using five washing-crystallization systems including; (A) washing with hexane 2
times and crystallisation with hexane, (B) washing with acetone 2 times and crystallisation with
acetone, (C) washing with ethanol 2 times and crystallization with ethanol, (D) washing with hexane,
acetone:ethanol (3:2,v/v) and crystallisation with acetone: ethanol (3:2,v/v) and (E) washing with
hexane, acetone:ethanol (4:1,v/v) and crystallisation with acetone:ethanol (4:1,v/v). The yield and
purity of phytosterol extracts were analysed by HPLC and TLC. Thermal properties and IR spectra
were revealed by DSC and FTIR. From the results, system A recovered the highest yield (47.3%) of
phytosterol extracts with 83.3% purity. The highest purity (97.3%) with a yield of 30.7% was found in
the extracts of system E. All extracts exhibited the same Rf as cholesterol in TLC plate suggesting the
predominant of phytosterols. The dominant spectral features in the same region of 1,000-1,500 cm-1 and
2,850-2,395 cm-1 with the different peak height were noticeable for all phytosterol extracts. The intense
bands at 1,049 cm−1 corresponding to the secondary C-OH and OH group at 3,602 and 3,679 cm−1 were
found. Additionally, the presence of the bands above 3,000 cm-1 indicated the free form of
phytosterols. The melting point of all extracts was found to be 130-141ºC. Phytosterols crystallised by
system E exhibited the sharp melting peak between 138.5-140.6 ºC. As a consequence, washing with
hexane prior to crystallisation with acetone:methanol (4:1, v/v) was an effective method for recovery of
free phytosterols from DOD ethanolysed products.
Keywords:Phytosterol, oil deodoriser distillates (DOD), extraction, characterisation

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STILBENE PHYTOALLEXINS: A NATURAL-BASED STRATEGY TO CONTROL

FOODBORNE PATHOGEN Campylobacter
Filomena Silva1, Cristina Nerín2, Fernanda C. Domingues1
1
CICS-UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal
2
I3A – Aragón Institute of Engineering Research, University of Zaragoza, Zaragoza, Spain
filomena@fcsaude.ubi.pt
Foodborne illness still is a serious public health threat. Recent reports showed that Campylobacter
continues to be the leading cause of the majority of foodborne infections both in the EU and USA. C.
jejuni and C. coli are the two most prevalent species both in human campylobacteriosis and chicken
colonization. Due to the highly epidemic character of Campylobacter infections and also to the
increased antibiotic resistance of these microorganisms, new approaches to control its colonization in
chickens are in demand. Stilbene phytoallexins, such as resveratrol, pterostilbene and pinosylvin, are
naturally produced by plants in response to fungal infections.The perceived health benefits of stilbenes
have led to an increased awareness and consumption of foods and supplements containing these
compounds. However, due to their poor water solubility, the applicability of stilbenes is still limited.
Since resveratrol has been shown to have anti-Helicobacter activity [1], a microorganism closely
related to Campylobacter, in this work we investigated the anti-Campylobacter activity of stilbenes. To
circumvent the poor water solubility of stilbenes, cyclodextrin inclusion complexes containing
resveratrol (RV), pterostilbene (PT) and pinosylvin (PS) inclusion complexes were prepared [2]. A
broth microdilution method was used to evaluate Campylobacter jejuni and Campylobacter coli
references strains and clinical isolates antimicrobial susceptibility to RV, PT and PS (400-3.125
µg/mL) and to the inclusion complexes of these compounds with HP-β-CD and HP-γ-CD (1024-8
µg/mL of each compound). C. jejuni ATCC 33560 was used as quality control strain and ciprofloxacin
(16-0.0005 µg/mL) was used as positive control. The mechanism of action of pinosylvin and
pinosylvin complexes was assessed by flow cytometry using propidium iodide and 5-cyano-2,3-bis(4-
methylphenyl)-2H-tetrazolium chloride (CTC).
RV and RV complexes exhibited antimicrobial activity against almost all the strains, with the
exception of C. coli reference strain, with MIC values ranging from 50-100 µg/mL for the pure
compound and 128-256 µg/mL for the complexes. PT inclusion complexes and pure compound did not
show any antimicrobial activity against C. jejuni and C. coli reference strains, but clinical isolates
exhibited MIC values ranging from 128-256 µg/mL for the complexes and 50 µg/mL for the pure
compound. PS and PS complexes exhibited the highest antimicrobial activities against all
Campylobacter strains in study, with minimal inhibitory concentrations (MIC) values ranging from 25-
50 µg/mL and from 16-64 µg/mL, respectively. Furthermore, the complexes containing PS were the
only ones to exhibit a bactericidal activity since it was possible to determine minimal bactericidal
concentrations (MBC) ranging from 16-64 µg/mL. The increased MIC values for the complexes in
comparison with the pure compound can be due to the decreased availability of the target compound
due to its inclusion inside the cyclodextrins cavity. The flow cytometric studies revealed that these
complexes inhibit Campylobacter growth by reducing cell metabolic activity and increasing cell
permeability.
This is the first study describing the antimicrobial activity or stilbene phytoallexins and cyclodextrins
inclusion complexes against Campylobacter spp. and the results described here deeply encourage the
design of an active food packaging system containing pinosylvin for the effective control of
Campylobacter colonization in chicken meat.
Keywords: stilbenes, inclusion complexes, Campylobacter, active food packaging
References:
[1] Paulo L., Oleastro M., Gallardo E., Queiroz J.A., Domingues F. Food Res Int 44(4): 964–969.
[2] Silva F., Gallardo E., Figueiras R., Nerín C., Domingues F.C. Strategies to increase resveratrol and analogues solubility
and stability: a comparative study between cyclodextrins and bile acids in the 2012 EFFOST Annual Meeting, Montpellier,
France.

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RESISTANT STARCH: SOURCES AND POTENTIAL HEALTH BENEFITS

E. Aytunga Arik Kibar

TÜBİTAK, Marmara Research Center, Food Institute, Barış Mh. Dr. Zeki Acar Cd. No:1 PK:21
Gebze, 41470, Kocaeli, Turkey

Dietary starches are important sources of energy for many human societies and it is clear that they can
also make quite specific contributions to health. Resistant starch has received much attention for both
its potential health benefits (similar to soluble fibre) and functional properties [1]. Resistant starch
refers to the portion of starch and starch products that resist digestion as they pass through the
gastrointestinal tract. Resistant starch is an extremely broad and diverse range of materials. It is
classified into four types: physically inaccessible starch (RS1), native granular starch (RS2),
retrograded starch (RS3), and chemically modified starch (RS4) [2]. Resistant starch positively
influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the
glycemic index and assists in the control of diabetes. Apart from the potential health benefits of
resistant starch, its desirable physicochemical properties such as swelling capacity, viscosity, gel
formation and water-binding capacity, make it useful in a variety of food applications. In this review,
different types of resistant starch, food sources, and potential health benefits and food applications of
resistant starch have been discussed.
Keywords: Resistant starch; Functionality; Digestibility; Physiological effects; Applications
References:
[1]Fuentes-Zaragoza, E., Riquelme-Navarrete, M.J., Sánchez-Zapata, E., Pérez-Álvarez, J.A., 2010.
Resistant starch as functional ingredient: A review. Food Research International 43, 931–942.
[2]Eerlingen, R.C., Crombez, M., Delcour, J.A., 1993. Enzyme-resistant starch. I. Quantitative and
qualitative influence of incubation time and temperature of autoclaved starch on resistant starch
formation. Cereal Chemistry 70, 339–344.

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POLYPHENOLS OF Plantago lanceolata L. AND THEIR ANTIBACTERIAL ACTIVITY

Nicole Beitlich1, Isabelle Kölling-Speer1, Christian Hannig2, Karl Speer1

1
Technische Universität Dresden, Department of Special Food Chemistry, Dresden, Germany
2
Poliklinik für Zahnerhaltung, Universitätsklinikum Carl Gustav Carus Dresden, Germany;
E-Mail address: Isabelle.Koelling-Speer@chemie.tu-dresden.de

Plantago lanceolata L. (ribwort plantain) has been used as a traditional medicinal plant for centuries. It
is especially important when employed against the common cough whether it is used by itself or in
combination with other herbs. Furthermore, many additional properties of the fresh extract of the plant
are known such as its anti-inflammatory and antispasmodic ones [1,2]. Formerly, its mucilages
appeared to be responsible for these effects; however, according to current studies, the iridoid
glycosides aucubin and catalpol as well as the caffeoyl phenylethanoid glycosides, mainly
verbascoside, have come more into focus as a source of the valuable substances of the plantain.
In the presented study the plantain plants from different German locations were analyzed at fixed
harvest times by HPLC-DAD-MS. Leaves and roots were tested, respectively. The quantified contents
were compared with commercially available teas and cough syrups of Plantago lanceolata.
Moreover, the antibacterial effect of ribwort extracts as well as of individual polyphenol fractions
against Streptococcus mutans - the most important caries bacteria - was examined in vitro by
employing the LIVE/DEAD® BacLightTM Test. A synergistic effect of different compounds appeared
to be responsible for the antibacterial activity.

Keywords
Plantago lanceolata L; iridoid glycosides; verbascoside; LIVE/DEAD® BacLightTM Test

References
[1] Marchesan, M.; Paper, D.H.; Hose, S.; Franz, G. (1998). Investigations of the Antiinflammatory
Activity of Liquid Extracts of Plantago lanceolata L. Phytotherapy Research, 12, 833-834
[2] Fleer, H.; Verspohl,E.J. (2007). Antispasmodic activity of an extract from Plantago lanceolata L.
and some isolated compounds. Phytomedicine, 14 (06), 409-415

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THE EFFECT OF HIGH AUTOCLAVING TEMPERATURES ON THE RESISTANT

STARCH FORMATION AND ITS FUNCTIONAL PROPERTIES

Ayse Neslihan Dundar1, Duygu Gocmen2

1
Uludag University, Vocational School of Yenisehir Ibrahim Orhan, Food Technology Programme,
16900, Yenisehir-Bursa, Turkey
2
Uludag University, Faculty of Agriculture, Department of Food Eng., 16059, Gorukle-Bursa, Turkey
e-mail: gocmend@gmail.com

Abstract
The resistant starch (RS) escapes hydrolysis by amylolytic enzymes in the small intestine and in the
unchanged form is passed to the colon for fermentation where it behaves in away similar to the dietary
fibre. RS were classified as RS1, RS2, RS3 and RS4. RS3 consists mainly of retrograded or
recrystallized amylose, e.g., in breads, corn flakes, or potatoes. RS4 can be produced by chemical
modifications, such as conversion, substitution, or cross-linking.The RS production methods are
usually partial enzyme/acid hydrolysis and hydrothermal treatments, retrogradation, extrusion and
chemical modification. In order to form RS3 from native starch granules (raw starch), the starch has to
be gelatinized and retrograded afterwards. It is well known that gelatinization temperature has an
important influence on RS yields. Among the methods used to increase RS yield, acid hydrolysis of
amylomaize starch are the most widely investigated. Some researchers reported that gelatinized and
retrograded starch was hydrolized easier by acid than native starch and acid hydrolysis of retrograded
high-amylose maize starch at room temperature led to a signifcantly increase RS yield. In this study,
the effect of high autoclaving temperatures (140-145oC) on the formation of resistant starch (RS) from
high amylose corn starch and its functional properties were studied. Experimental results showed that
the higher autoclaving temperature (145oC) showed a beneficial impact on RS formation. RS
preparations had higher solubility values than native starch. The water binding values of RS
preparations with autoclaving at 145oC were significantly higher than those of the samples autoclaved
at 140oC. However, the water binding values of RS preparations had lower than that of native starch,
except the sample autoclaved at 145oC and stored 72 hr. Albumin solution supplemented with RS
preparations had approximately 2-fold higher emulsion capacity values than the albumin solution with
native starch. Conversely, emulsion stability values of albumin solution supplemented with RS
preparations had lower values than the albumin solution with native starch. Further studies are needed
to improve on the functional properties of resistant starch preparations autoclaved at high temperatures.
Key words: resistant starch, high amylose corn starch, functional properties
References
Mun, S.H., & Shin, M. 2006. Mild hydrolysis of resistant starch from maize. FoodChemistry, 96, 115–
121.
Zhao, X. H., & Lin, Y.(2009). Resistant starch prepared from high amylose maize starch with citric
acid hydrolysis and its simulated fermentation in vitro. European Food Research and Technology, 228
(6),1015–1021.

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POTENTIAL BIOACTIVE COMPOUNDS IN NEW SORGHUM GENOTYPE FLOURS

Jhony William Vargas-Solórzano1, Raimundo da Silva Freire Neto1, Cristina Yoshie Takeiti2,
Ana Cristina Miranda Senna Gouvêa1, Manuela Cristina Pessanha de Araujo Santiago2 and José
Luis Ramírez Ascheri2
1
Department of Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ)
Rodovia BR 465, KM 47, Seropédica, RJ, 23890-000, Brazil
2
embrapa Food Technology Avenida das Américas 29.501, Rio de Janeiro, RJ, 23020-470, Brazil
E-mail: cristina.takeiti@ embrapa.br

The diversity of sorghum grains is related to their intrinsic properties, which include different amylose
content (waxy and sweet sorghums) and phenolic compounds, this later present in all sorghums being
genotype dependent. Pericarps of sorghum grains are variable in thickness and phenolic composition
according to the presence of pigmented testa. The objective of this study was to compare bioactive
compounds of sorghum flours of seven different genotypes developed by Embrapa for human
consumption. Whole grains with white (CMSXS180 and 9010032), red (BRS310 and BRS308) and
brown (BRS305, 9929034 and BR700) pericarps were milled in a disc mill followed by a hammer mill
fitted with a 0.8 mm sieve aperture in order to obtain flours that were defatted previously to the
determination of condensed tannins, phytates and anthocyanins.Condensed tannins were determined by
modified vanillin assay. Phytates were determined by spectrophotometric method and the anthocyanins
profile analysis of BRS310 and BR700 was performed by HPLC. Condensed tannins were significantly
affected by pericarp color as followed: brown > red > white (p <0.05). BRS305 (13.21 mg/100 g) had
more than two times the tannin content of 9929034 and BR700 genotypes (5.05 and 6.54 mg/100 g,
respectively). Phytate content was not influenced by color pericarp except for BR700 (p <0.05) which
showed the lowest value (5.69 mg/g). Anthocyanin profile was similar for both genotypes, which
presented 5-methoxyapigeninidin, apigeninidin and 5,7-dimethoxyapigeninidin. The calculated area
correspondent to each peak of BRS310 and BR700 genotypes were 53.84, 17.69, 28.48% and 63.58,
8.24, 28.18%, respectively. These 3-deoxyanthocyanins are known to be highly stable to pH changes
and were also recently demonstrated to be more cytotoxic to cancer cells than their anthocyanidin
analogs. These findings indicate the potential use of these genotypes as natural food colorants.
Keywords: Sorghum, anthocyanins, phytates, condensed tannins.
Acknowledgements: The authors thank the scholarships granted by Ford Foundation to Jhony Willian
Vargas-Solórzano and to Embrapa Maize and Sorghum for donation of new sorghum genotypes.

537
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ANTIOXIDANT AND LIPID PROFILE STUDY OF THE EDIBLE FUNGUS

Laetiporus sulphureus

M. Papandreou1, Ch. Proestos2, V.J. Sinanoglou3, J. Petrovic4, J. Glamoclija4, M. Sokovic4, G.

Heropoulos1, P. Zoumpoulakis1
1
Institute of Biology, Medicinal Chemistry & Biotechnology, National Hellenic Research
Foundation, 48, Vas. Constantinou Ave., 11635, Athens, Greece
2
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of
Athens, 15771, Athens, Greece
3
Instrumental Food Analysis Laboratory, Department of Food Technology, Technological
Educational Institution of Athens, Greece
4
Institute for biological research Siniša Stanković“,University of Belgrade, Bulevardespota Stefana
142, 11000 Belgrade, Serbia
Presenting author e-mail: pzoump@eie.gr

Laetiporus sulphureusis a wood-rooting basidiomycete, growing on several tree species, -mainly in

Europe and North America-, producing edible fruit-bodies, when young. The nutritional and medicinal
properties of such mushrooms have long been known to traditional practitioners. The object of this
study was to determine the proximate composition, total phenols and antioxidant capacity of different
extracts of L. sulphureus. Thus, different types of extractions including high energy techniques
(ultrasound and microwave assisted extractions) were employed to identify the optimum conditions for
higher yield of lipid isolation. Lipid profile of the fruiting bodies of L. sulphureus has been studied
using GC-FID and Iatroscan TLC FID methodologies. Optimum extraction methodologies provided
two fractions, one containing neutral and polar lipids (TGs, sterols, GL, phospholipids) and the other
mainly attributed to fungal carotenoids and pigments. The existence of relatively high amount of
sterols may be correlated to fungus pharmaceutical properties. Fatty acid analysis indicated a
predominant level of polyunsaturated fatty acids (PUFA) followed by saturated fatty acids (SFA) and
monounsaturated fatty acids (MUFA). Water, ethanol and aqueous methanol (80:20, v/v) extracts were
obtained from dried mushroom. Total phenolic content (TPC) was determined for all extracts by the
Folin-Ciocalteu assay. The antioxidant capacity was measured by the DPPH radical scavenging assay
and the Trolox-Equivalent Antioxidant Capacity (TEAC) assay. Furthermore the reducing power of the
extracts was studied by the FRAP method. Both the aqueous methanolic and water extracts contained
higher TPC and possessed better antioxidant capacities than the ethanol extract, irrespectively of the
type of extraction. Therefore, this edible mushroom could be considered as a positive candidate in the
food industry, not only for obtaining bioactive compounds to be used as natural antioxidants, but also
for its nutritional value and its possible health benefits.
Keywords: Laetiporus sulphureus; antioxidant profile; lipid profile; extraction methods
References
(1) Sinanoglou, V.J., Strati, I.F., Bratakos, S.M., Proestos, C., Zoumpoulakis, P. and Miniadis-
Meimaroglou, S. (2012). On the combined application of Iatroscan-TLC-FID and GC-FID to identify
total, neutral and polar lipids and their fatty acids extracted from foods. ISRN Chromatography, 2013,
Article ID 859024, http://dx.doi.org/10.1155/2013/859024;
(2) S. V. Agafonova, D. N. Olennikov, G. B. Borovskii, and T. A. Penzina, (2007) Chemical
Composition of Fruiting Bodies from two Strains of Laetiporus sulphurous, Chemistry of Natural
Compounds, 43, 6, 2007
Acknowledgment. This work is supported from the FP7 Regpot “ARCADE” (2010-2013) Grant
Agreement No. 245866 (http://www.arcade-iopc.eu/)

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OXIDATIVE STABILITY AND CHEMICAL SAFETY OF POMEGRANATE PEEL POWDER

ENRICHED WHEAT BREAD

Arzu Altunkaya1, Rikke V. Hedegaard2, Leon Brimer3, Vural Gökmen4, Leif H. Skibsted2*
1
Ministry of Food, Agriculture and Livestock, Ankara, Turkey
2
University of Copenhagen, , Department of Food Science, Food Chemistry, Rolighedsvej 30, 1958
Frederiksberg C, Denmark
3
University of Copenhagen, Faculty of Health and Medical Sciences,
Department of Veterinary Disease Biology, (Chemical Food Safety and Toxicology), Ridebanevej 30,
1870 Frederiksberg C, Denmark
4
Hacettepe University, Faculty of Engineering, Food Engineering Department, Beytepe Campus TR-
06800 Ankara, Turkey
* Corresponding author. Tel.: +45 35333221; Fax: +45 35333344;
E-mail address: ls@life.ku.dk

Pomegranate peel powder (PP), a by-product of the pomegranate juice industry, was explored for use
in bread production, due to its potential health effects. The present study evaluated the sensory
profiling, oxidative stability and chemical safety of bread made with varying levels of PP. Breads were
prepared using different levels of replacement of wheat flour with PP (0 to 10 g/100 g flour) and stored
for 0, 2 or 5 days in polyethylene bags at room temperature. The oxidative stability was evaluated by
detection of radicals by direct spin electron resonance spectroscopy (ESR), peroxide value and overall
antioxidant capacity using Trolox equivalent antioxidant capacity assays (TEAC). The highest capacity
of scavenging of radicals (Fremys salt) and the lowest content of peroxides values were found in the
bread having the highest percentage of PP, but it also had the worst sensory attributes regarding tough
structure of the bread. During storage, a small but significant increase in oxidative stability was
observed in breads with PP, which was dependent of both time and on the amount of PP in the
bread.Safety evaluation was performed by Artemia salina assay. An increased death rate of the brine
schrimps larvae was found as a function of the concentration of PP in the fortified bread. Accordingly,
it is important to balance the amount of PP to obtain healthy baked goods without promoting negative
effects and decrease sensorial quality.
Key words: bread, pomegranate peel, oxidative stability, toxicity

539
Functional Foods & Ingredients

PASTING AND VISCOELASTIC PROPERTIES OF TEF FLOURS

Workineh Abebe1, Concha Collar2, Felicidad Ronda1*

1
Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and
Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
2
Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos
(CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain.
*Corresponding author: fronda@iaf.uva.es

Interest in tef (Eragrostis tef (Zucc.)Trotter] grain has increased in recent years since it is an ancient
gluten-free grain encompassing highly appreciated nutritional advantages. These special merits make
tef a promising potential component in nutrient-reach food product formulation, especially in gluten-
free foods. Knowledge of functional properties such as gel viscoelastic and pasting characteristics of
tef flours constitutes preliminary and necessary steps to assess their efficiency as food ingredients.
Accordingly, gel viscoelastic properties of two varieties of tef (brown & white) at four concentrations
(8, 10, 12 & 14% w/w) were evaluated at 25 oC and 90oC. Rice, white and whole wheat flours were
analysed in parallel and considered as references. The visco-metric profiles (gelatinization, pasting, and
setback properties) showed important differences between tef and rice and wheat flours. Significant
differences were also obtained between white and brown varieties, probably due to their different
protein and starch content. All tef flour suspensions heated to 95 ºC led to gels with a solid-like
behavior (G’>G’’), both at 25ºC and 90ºC.These results suggest that tef flours would be suitable
ingredients in gel food formulations.
Keywords: Tef flour, viscoelastic properties, gel properties, pasting properties.

540
Functional Foods & Ingredients

INVESTIGATION OF THE EXTRACTS OF HUNGARIAN HAIRLESS CATNIP (Nepeta

pannonica Syn. Nepeta Nuda L.) AND SIX ACCENTUATED MEDICINAL PLANT SPECIES FOR
POTENTIAL WINEMAKING USES

Katalin Patonay, Zoltán Murányi, Attila Kiss, Anasztázia Németh

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: mzperx@ektf.hu

Nowadays the reborn of traditional wine making can be seen in the area of medicinal wines produced in
small volume and high quality. A medicinal wine can contain a wide variety of plant-derived materials,
mainly fragrances, phenolics, digestive iridoides, in some case alkaloids. A good example for the
medicinal wine is the vermouth, which can contain many different plant parts, extracts or essential oils;
the obligate common base is the use of one or more Artemisia species. There are two vermouth making
methods exist in Hungary, the first is that when the plants are placed in the must and then the extraction
takes place in parallel with the maturation of wine. The second method uses matured wine with the
addition of spice extracts. The present investigation is connecting these methods of premium quality
vermouth making and has multiple goals.
The main objective of the study is to introduce the use of hairless catnip (Nepeta pannonica Syn. Nepeta
nuda L.) to winemaking, furthermore the investigation of a traditional Hungarian vermouth recipe from
the viewpoint of the plant material extraction efficiency with different solvents, evaluation of the
antioxidant capacity, polyphenol content and sensory properties of the extracts. The original recipe
contains six highly important, aromatic and digestive medicinal plants: Thymus vulgaris, Eugenia
caryophyllata, Acorus calamus, Centaurium erythraea, Angelica officinalis, Artemisia absinthium, the
Nepeta pannonica herb is planned to be a special additive to this recipe. The third aim is to develop a
vermouth making technique which unifies the two traditional methods. The alcohol content of must-made
vermouth was adjusted to 17-22% with ethanol solution of plant extracts increasing the biological value of
the vermouth, especially antioxidant abilities and digestive effect. Furthermore the aroma, flavour and
fragrance contents were enhanced and fine-tuned as well. All plant extracts were examined by DPPH
method to general in vitro radical scavenging activity, by ORAC and ferric reducing power with FRAP
assay, the total polyphenol content was also measured. HPLC investigations have also been performed to
elucidate the polyphenol profile of the extracts.
It was found that extracts of Thymus vulgaris and N. pannonica are rich in polyphenols and are strong
antioxidants. Eugenia caryophyllata extracts had given high antioxidant capacities, probably due to their
eugenol and tannin contents. The results for Thymus and Eugenia are in good accordance with literature
data, while results for Nepeta pannonica represent novel findings. Mediocre antioxidant activity has been
observed for Centaurium erythraea extracts. The extracts from Acorus calamus, Angelica officinalis and
Artemisia absinthium did not show antioxidant activity and their polyphenol contents are wavering.
HPLC results showed that composition of the Nepeta pannonica differ from other Nepeta species,
especially in its high rutin contents. The extracts were also rich in apigenin, an anti-inflammatory
flavonoid. There are no detailed results on the composition of solvent extracts of N. pannonica in the
literature in contrast of some other Nepeta species (e.g. N. cataria), so these novel findings can also be
supplementary information for phytochemistry and chemotaxonomy.
Keywords: Nepeta pannonica, spice, polyphenol, antioxidant, HPLC, vermouth

541
Functional Foods & Ingredients

INVESTIGATION OF COMPOSITION, ANTIOXIDANT ACTIVITY AND

ANTIMICROBIAL EFFECTS OF ESSENTIAL OILS OBTAINED FROM TEN SPICE PLANT
SPECIES

Katalin Patonay, Zsuzsanna Fejes, Zoltán Murányi, Attila Kiss

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: mzperx@ektf.hu

Essential oils (EOs) are secondary plant metabolites, highly volatile mixtures of predominantly apolar
compounds with strong aroma. Their composition is not uniform, essential oils can contain 20 or more
compounds, but components can be classified into two major groups, phenylpropanoids (cinnamic acid
metabolites) and terpenes (isoprenoids). Research studies in the potential usage of essential oils and
plant extracts in the food industry became intensive since the early 90s, due to the increasing request
for foods free from artificial additives. The emerging functional food sector also motivated the
investigations on plant-derived materials, searching for feasible in vivo antioxidants, or
preservative/anti-rancidity agents. Some of the essential oils can be applied as possible preservatives,
and flavourings. Their preserving effect is based on two principles, antioxidant/radical scavenging
activity and antibacterial, antifungal abilities according to literature data.
The aim of present study is to give additional informations for functional food developments based on
plants used in Hungary, with describing composition of EOs obtained from ten plant species, and
searching the connections between compositions and the antioxidant, antimicrobial effects. The
investigated species are: Thymus vulgaris, Origanum vulgare ssp. hirtum, Ocimum basilicum;
Rosmarinus officinalis, Melissa officinalis; Carum carvi, Anethum graveolens, Petroselinum crispum;
Zingiber officinale, Eugenia caryophyllata.
Composition of EOs was investigated with GC-MS, antioxidant capacity and in vitro antiradical
capacity were examined with DPPH and ORAC (which can refer to in vivo radical scavenging ability),
and ferrous reducing power (FRAP) assay was also performed. Antioxidant assays were completed
with Folin-Ciocalteau’s polyphenol content measurements.
Investigations of the antibacterial effect of EOs were carried out on seven foodborne bacteria. These
bacterial strains are: Eschericia coli ATCC 95922, Eschericia coli ATCC 35218, Listeria
monocytogenes HNCMB 133001, Salmonella infantis ATCC 51741, Staphylococcus aureus
HNCMB112002, Bacillus cereus HNCMB 100002, and Bacillus subtilis HNCMB 100008.
The results show that there are two significantly different EO groups based on the composition-
dependent bioactivities. The first group is phenolic EOs, including clove, thyme, and oregano. Clove
EO contains eugenol as major component; thyme and oregano EOs are based on thymol isomers.
Phenolic EOs show strong radical scavenging and ferrous reducing ability. They have strong
antimicrobial effect on all of the investigated bacteria. The second group of EOs is based on
miscellaneous terpenoids, containing both open-chain (e. g. linalool) and alicyclic (pinenes, bornane
derivatives, zingiberene etc.) ones. They show wavering antioxidant activity, andare not uniform in
antibacterial effect; some are inactive. These results differ from the literature data especially findings
for miscellaneous terpene based EOs. These findings can be completed with the supposition that the
aromatic or methoxybenzene structure are not enough to possess as strong antibacterial effect as
phenolics have: apiole (benzodioxole backbone) -based essential oil of parsley was inactive and the
estragole (methylchavicol, viz. a phenol ether) sweet based basil EO had weak antimicrobial activity.
Keywords: essential oil, GC-MS, antioxidant activity, antimicrobial activity

542
Functional Foods & Ingredients

RESEARCH AND CHARACTERIZATION OF NEW INDOLE COMPOUNDS IN

HAZELNUTS AND OTHER SHELL FRUITS

Augusta Caligiani, Angela Marseglia, Gerardo Palla

Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma (Italy)
gerardo.palla@unipr.it

During the last decade scientific literature has focused on the antioxidant properties of food
components. Beside polyphenols, other compounds with antioxidant properties are present in foods and
recently some attentions have been dedicated to melatonin and other indole compounds as serotonin,
indole-3-acetic acid and 5-hydroxyindoleacetic acid; the last has been reported as a powerful
antioxidant, comparable to phenolic compounds and ascorbic acid. Moreover, indole compounds fulfil
the role of neurotransmitters, exhibit antioxidant, anticancer and anti-ageing activity, regulate diurnal
cycle in humans and participate in blood coagulation. Tryptophan is the substrate for the biosynthesis
of melatonin and other indole compounds, so it is expected that foods rich in free tryptophan may
contain also significant levels of other indole derivatives. Nuts, in particular, are rich in tryptophan and
it was shown that all nuts in the walnut and hickory families had high serotonin concentrations. For
these reasons, the aim of this study was to research and identify the indole compounds present in raw
and thermally processed nuts. Characterization was performed on aqueous/organic extracts, combining
different analytical techniques as GC-MS, HPLC-ESI-MS-MS and NMR. Preliminary data showed
that hazelnut are particularly rich in hydroxyindole acetic acids, both free and conjugated, at a level of
100-150 mg/kg, thus representing amounts extremely high if compared with those of other indole
compounds as melatonin.
Key words: hazelnuts, indole compounds, antioxidants
References
M. Isabel Rodriguez-Naranjo, M. Luisa Moya´, E. Cantos-Villar and M. Carmen Garcia-Parrilla.
Journal of Food Composition and Analysis. 2012, 28, 16-22.
TW. Stone, GM Mackay, CM Forrest, CJ Clarck and LG Dallington. Clinical Chemistry and
Laboratory Medicine. 2003, 41, 852–859.
J.M. Feldman MD and Ellen M Lee. The American Journal of Clinical Nutrition.1985, 42, 639-643.

543
Functional Foods & Ingredients

NOVEL EXAMPLE OF FUNCTIONAL FOODSTUFFS: ANTIOXIDANT RICH BAKERY

PRODUCTS BY APPLYING LYSINE AND MAILLARD REACTION PRODUCTS

Attila Kiss, Peter Forgo

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: attkiss@ektf.hu

Due to the rapidly growing number of conscious customers in the recent years, more and more people
look for products with positive physiological effects which may contribute to the preservation of their
health. In response to these demands the EGERFOOD Knowledge Centre develops and introduces into
the market new functional foods of guaranteed positive effect that contain bioactive agents. New,
efficient technologies are also elaborated in order to preserve the maximum biological effect of the
produced foods.
The main objective of our work was the development of new functional biscuits fortified with
physiologically beneficial ingredients. Bakery products constitute the base of the food nutrients’
pyramid, thus they might be regarded as foodstuffs of the largest consumed quantity.
In addition to the well-known and certified physiological benefits of lysine, as an essential amino acid,
a series of antioxidant type compounds is formed as a consequence of the occurring Maillard-reaction.
Progress of the evoked Maillard-reaction was studied by applying diverse sugars (glucose, fructose,
saccharose, isosugar) and lysine at several temperatures (120-170°C). Interval of thermal treatment was
also varied (10-30 min). The composition and production technologies were tailored in order to reach
the maximum of the possible biological benefits, so as to the highest antioxidant capacity in the
biscuits. Out of the examined sugar components, the extent of the Maillard-reaction-driven
transformation of glucose was the most pronounced at both applied temperatures. For the precise
assessment of the antioxidant activity of the products FRAP and DPPH methods were adapted and
optimised.
To acquire an authentic and extensive mechanism of the occurring transformations, Maillard-reaction
products were identified, and relevant reaction pathways were revealed. GC-MS and HPLC-
MStechniques were applied for the analysis of the 60 generated MRPs and characterisation of actual
transformation processes. 3 plausible major transformation routes might have been suggested based on
the analytical result and the deductive sequence of possible occurring conversions between lysine and
the sugars.
Keywords: Maillard-reaction, lysine, antioxidant activity, GC-MS and HPLC-MS techniques.

544
Functional Foods & Ingredients

ANALYTICAL STUDIES FOR REVEALING THE SPECIFIC COMPOSITION OF PURPLE

CORN AS A PLASIBLE BASIC MATERIAL FOR FUNCTIONAL FOODSTUFF RICH IN
ANTOCYANINS

Attila Kiss, Peter Forgo

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: forgop@ektf.hu

Natural colorant materials have gained growing interest, because of the wide color range and proved
beneficial health effects inducing applications in pharmaceutical and food industries. Anthocyanins
belong to this family with a broad occurrence in fruits and vegetables and a high rate of antioxidant,
anti-mutagenic and anti cancer activities being indispensable for well-argumented and purposive
functional food development.
One important source of plant antocyanins is purple corn (Zea mays L.) originated from Latin America.
The purple corn has been used for coloring beverages, jellies, candies. The subject of our studies was
to develop and characterise a dietary supplement tablet and a tea that are made from the red coloured
cob of puple corn, which got the code BZ during breeding.
The main focus of the research was yielding and identification of antocyanin derivatives from purple
corn. Major practical outcome of the research is the elaboration of the composition and the
manufacturing technology of specially flavored tea and nutritional supplement capsules with enhanced
antioxidant activity.
After applying the optimized, improved extraction method with glass-bead, the mixture was filtered
and the clear solutions were subjected to the determination of antioxidant activity by FRAP and DPPH
methods, the anthocyanin content was determined by HPLC-DAD-MS.
Cyanidin, peonydin and pelargonidin glucosides have been identified in the corn samples, in total the
presence of 10 different active components and their isomers was justified. Around 5 mg/g total
antocyanin content have been established, the ratio of the specific antioxidants has also been
determined. Taking the average values of the extracts originating from various plant parts, the ratio of
the three aglikons, identified during conformation investigation, in the samples is the following:
cyanidin : pelargonidin : peonidin = 3 : 2 : 1.
The antioxidant capacity of the tablet was found to be 300mg/g in ascorbic acid units.
The developed dietary supplement and tea can be produced from purple corn at a low price in large
quantities having unambiguous physiological benefits. Colouring materials of the corn-cob of the
purple corn have health-protecting effects due to their certified high antioxidant activity. In addition to
their high antioxidant impact the dietary supplement tablet and tea contains a high amount of culinary
fibres that are have significant positive physiological effects. The previously depicted functional
foodstuffs (antioxidant rich tea, capsule and biscuits) are already available in commerce.
Keywords: anthocyanin, HPLC-MS, antioxidant capacity

545
Functional Foods & Ingredients

USING OF HERBAL ANTIMICROBIAL PHENOLIC COMPOUNDS IN DAIRY INDUSTRY

B. Kaptan 1 F. Dağlioğlu 1 S. Barut Gök 1

1
Namık Kemal University Faculty of Agriculture Department of Food Engineering, Tekirdağ
e-mail: bkaptan@nku.edu.tr

Over the past few decades, the evaluation of a number of science disciplines and technologies have
revolutionized food and dairy processing sector. Several critical challenges, including discovering of
beneficial compounds, establishing optimal intake levels, developing adequate food delivering matrix
and product formulations, will need to be addressed. Dairy foods will not only be a good source of
nutrients with excellent sensory properties, but they will also contribute to human health and well-
being. The beneficial compounds of secondary metabolites produced by plants constitute a major
source of bioactive substances. Utilization of plant extracts antimicrobials to combat the foodborne
pathogens extending the shelf life is an increasing trend in the food industry. Major groups of
chemicals present in plant extracts include polyphenols, quinones, flavanols/ flavanoids, and alkaloids.
Antimicrobial phenolic compounds present in foods can extend shelf-life of unprocessed or processed
foods by reducing microbial growth rate or viability. Natural antimicrobial polyphenol compound can
be used alone or in combination with other novel preservation technologies to facilitate the
replacement of traditional approaches. Phenolic extracts prepared from sage, rosemary, thyme, hops,
coriander, green tea, grape seed, cloves, and basil are known to have antimicrobial effects against
foodborne pathogens. Natural plant extracts used along with other hurdles like low storage
temperature, low pH, anaerobic temperatures, organic acids, bacteriocins and irradiation showed
synergistic antimicrobial action in various food systems.
The aim of this review is to evaluate the potency and possibility of using as a food ingredient in dairy
industry of natural antimicrobial agents from plants, outlining the ranges of microbial susceptibility
and factors affecting antimicrobial action, methods used for estimation of inhibitory activity and
currently understood mechanisms of their action.

Keywords: Food pathogens; natural antimicrobials; phytochemicals; plant extracts

546
Functional Foods & Ingredients

THE UTILIZATION OF HAZELNUT SKIN MICRO AND NANO FIBERS IN CAKES

Sevil Cikrikci1, Behic Mert1*

1
Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey
*Presenting author. e-mail address: bmert@metu.edu.tr

Hazelnut skin is a byproduct of roasting process and it is the part of 2.5 % of the total hazelnut
kernel [1]. It is also a rich and low-cost source of natural phenolic antioxidants and fibers. In
addition, its consumption minimizes risk of some types of cancer, obesity and cardiovascular
diseases [2].In order to increase nutritional value of bakery products such as cakes, cookies and
bread, they are produced with fiber. However, the utilization of hazelnut skin micro and nano fibers
in bakery products especially in cakes has not been investigated. Moreover, due to the color impact,
hazelnut skin can be used as a color substitute for cacao fibers. Micro fluidization process is a
novel homogenization technology to obtain much smaller and uniform particles by saving time.
However, there is a lack of study related to the impact of micro fluidization process and its
behavior in such kind of bakery product. In this study; to produce hazelnut skin micro and nano
fibers, micro fluidization process was applied. The main objective of this study is to utilize of
different percentage of hazelnut skin micro and nano fibers/cacao fibers in cakes and to compare
them in terms of textural properties. Flour was substituted by the fiber types (cacao and hazelnut
skin fiber) at the 0% (control), 10%, 15% and 20% levels and then the change in firmness and
springiness values at 0 and 6 days of storage were investigated. The springiness values of cakes
with hazelnut skin were found to be higher than that of cakes prepared with cacao. Among all cakes
containing fiber, the lowest firmness values were obtained from cakes prepared with the
replacement of flour with 10% hazelnut skin. Hazelnut skin fibers produced by micro fluidization
process can be a good alternative to produce healthier and high quality cakes.
Keywords: hazelnut skin, micro-fiber, nano-fiber, micro fluidization, cake, texture
[1]Alasalvar, C., Karamac, M., Kosinska, A., Rybarczyk, Anna., Shahidi, F., Amarowicz, R. 2009.
Antioxidant activity of hazelnut skin phenolics. J. Agric. Food Chem. 57: 4645-4650.
[2]Gomez, M., Moraleja, A., Oliete, B., Ruiz, A., Cabellero, P. 2010. Effect of fibre size on the
quality of fibre-enriched layer cakes. LWT - Food Science and Technology, 43, 33–38.

547
Functional Foods & Ingredients

MICROWAVE HEATING OF STARCH - AN ALTERNATIVE METHOD FOR THE

PREPARATION OF SOLUBLE FIBERS

Kamila Kapusniak (Jochym)a, b, Janusz Kapusniaka, Sylwia Ptaka, c

a
Institute of Chemistry, Environmental Protection and Biotechnology, Jan Dlugosz University in
Czestochowa, Poland (e-mail: kamilajochym@o2.pl)
b
Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences,
Technical University of Lodz, Poland
c
Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Technical
University of Lodz, Poland

The increasing number of cases of diseases of civilization leads to growing consumer interest in
functional foods. On the other hand, food manufacturers want to encourage potential consumers by
launching new, innovative products.
Soluble fiber has become very popular functional food ingredient.It finds a wide range of
applications in the production of breads, cakes, dairy products, beverages, cereals, confectionery,
snacks as well as dips, sauces and dressings. Soluble fibers made from maize or wheat starch are
available commercially. Three, in particular, Fibersol®-2, NUTRIOSE® and PROMITOR Soluble
Corn Fiber 85 have been studied extensively and freely marketed around the world. Such products
are usually obtained by starch thermolysis combined with either enzymatic hydrolysis step or
chromatographic fractionation.
The aim of our study was to obtain a soluble dietary fiber from starch by the application a non-
conventional source of energy, such as microwave radiation, to thermolysis of starch. The
application of microwave heating for starch controlled depolymerization allowed to prepare soluble
fibers in a shorter time. To our knowledge there are no studies related to this topic in the literature.
In present study, potato starch was sprayed with hydrochloric acid and citric acid, predried to a
water content below 5% and then subjected to microwave radiation. Effect of microwave heating
with different exposure times and various radiation level on physical and chemical properties of
modified starch has been studied. Total dietary fiber content in samples was determined by the
official AOAC 991.43 method. Physico-chemical characteristics of fibers including water
solubility, acidity, reducing sugar content, dextrose equivalent (DE), viscosity and HPSEC analysis
have been done. Moreover, the stability of fibers in in vitro model simulating the stomach and
small intestine was tested.
Keywords: soluble fibers, potato starch, microwave, thermolysis, citric acid

548
Functional Foods & Ingredients

ANTIOXIDANT ACTIVITY OF ACAI BASED PRODUCTS FORMULATED FROM THE

FACTORIAL PLANNING

Tabanela de Sant’ana, A.F.¹; Carvalho-Peixoto, J.¹,²; Coutinho, J.P ³; Cantanhede,

R.H.C.²; Carvalho, L.M.J².; Moura, M.R.L².

¹Universidade Castelo Branco – Instituto de Pesquisa e Promoção da Saúde, RJ/Brasil;

²Universidade Federal do Rio de Janeiro, RJ/Brasil Brazil – Faculdade de Farmácia;
³Universidade Estadual de Campinas – Faculdade de Engenharia de Alimentos, SP/Brasil.
mirian.rlm@gmail.com

Functional foods and beverages world are in evidence due to the fact of being associated with health
maintenance. These benefits are often described by the intracellular antioxidant capacity, related to its
phenolic compounds present in juices, vegetables, tea, red wine and fruits like açaí berry. The açaí
(Euterpe oleracea Mart.) Brazilian fruit grown in the Amazon, has in its chemical composition,
polyphenols such as anthocyanins, low carbohydrate concentration and significant content of fiber,
polyunsaturated fatty acids (linoleic and oleic), phytosterols, iron, zinc, vitamin E.
Thestudy aimed to formulate a functional product on the basis of freeze-dried açaíthat offersgreater
convenience in their consumption, with relevant content of polyphenols and antioxidant activity. To
develop the product was performed 2² factorial design using the software Statistica 8.0. The
concentration of total phenolics capacity was determined using the Folin-Ciocalteau¹ were expressed as
milligrams of gallic acid equivalents per 100g (mg GAE/100 g). Theantioxidant activity was measured
by ORACFL², were expressed as Trolox equivalents as micromole per gram (μM TE/g). The response
variable for adequacy of functional product was held in function of phenolic component and its
antioxidant activity and functional product choice was based on the formulation that got better result.
The 2² factorial design with 2 levels, lower amount ( -1) and excess (+1), and two variable factors (açaí
and additive), resulted in four trials. Two additives with stabilizing functions encoded as P and L, were
inserted into four established trials, totaling eight formulations and encoded as P1, P2, P3, P4 and L1,
L2, L3, L4. The results of the analyses of total phenolics of formulations ranged from 2159 to 2993mg
GAE/100g. In a study3 with 18 tropical fruits including the açaí berry it was demonstrated that the
freeze-dried açaí can be classified as average total phenolic content present levels between 1000-5000
mg GAE /100g. Therefore, in this study, all formulations may be classified as middle level of total
phenolics content. The antioxidant activity ranged from 10.83 to 41.88 μM TE/g.
The formulation P4 showed the highestantioxidant activity (ORAC- 41.88 μM TE/g) with average total
phenolics content 2236mg GAE/100g. Food and products rich in bioactive compounds have been
studied and used to prevent and minimize endothelial oxidative stress, and so the wording is a
functional product P4 is promising due to its antioxidant capacity and commercial value.
keywords: açai, antioxidant activity, functional product, ORAC, phenolic compounds.
SINGLETON, V. L; ROSSI, J.A.JR. Colorunetry of total phenolics with. phosphomolybdic-
phosphotungstic acid reagents. Amer. J. Enol. Viticult. 16: 58-144, 1965. D'AVALOS, A.; GÓMEZ-
CORDOVÉS, C.; BARTOLOMÉ, b. Extending Applicability of the Oxygen Radical Absorbance
Capacity (ORAC-Fluorescein) Assay. J. Agric. Food Chem.52: 48-54, 2004.
RUFINO, M.S.M.; ALVES, R.E.; BRITO, E.S.; PÉREZ-JIMÉNEZ, J.; SAURA-CALIXTO, F. D;
MANCINI-SON, j. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical
fruits from Brazil. Food Chem.121:996-1002,2010.

549
Functional Foods & Ingredients

SENSORY EVALUATION OF PASTA WITH SOME SELECTED BIOACTIVE

COMPONENTS ADDED (BROAD BEAN (Vicia faba L.) AND HERBS)

Anna Jędrusek-Golińska, Krystyna Szymandera-Buszka, Małgorzata Gumienna, Małgorzata

Lasik, Katarzyna Waszkowiak, Marzanna Hęś

Faculty of Food Science and Nutrition,

PoznanUniversity of Life Sciences, Poland
angol@up.poznan.pl

One of new ways in food technology which is widely discussed nowadays is enriching food products
with bioactive compounds to increase their nutritional value. It concerns almost all kinds of food.
Cereal products should form grounds for well balanced diet. They are source of energy, carbohydrates
(including dietary fiber), protein as well as vitamins and mineral substances. Because they are eaten
every day, enriching them may be a good idea to supply people additional pro-health substances. But it
has to be kept in mind that the final product should be acceptable to consumers.
Therefore, the aim of the research was the assessment of the degree of consumer desirability of pasta
with broad bean husk (Vicia faba L.) and, additionally, with basil, lovage, thyme, marjoram and
oregano added. Herbs were added in the amount of 0,5%, wheat flour was substituted with the broad
bean husk in 50%. The pasta was evaluated using consumer traits by a panel of 81 people, aged 22 -
67.Then the data were compared with results obtained using flavour profile method. The laboratory
group, consisting of 14 persons, were carefully selected and highly trained. The investigations were
conducted in an appropriately designed and equipped laboratory of sensory analysis (PN-ISO 8589-
1998) at the Department of Human Nutrition Technology, Poznań University of Life Sciences. The
research was supported by UE Innovative Economy National Cohesion Strategy (POIG 01.01.02-00-
061/09).
The obtained results show various consumer desirability and various profilograms obtained in flavour
profile method for all kinds of pasta with the investigated additions. The highest degree of consumer
desirability was observed for pasta with thyme and marjoram added. The descriptive analysis showed
that consumers prefer in such products higher intensities of herbal taste and aroma and lower levels of
starch taste as well as hardness. Further investigations, concerning introducing broad bean husk and
selected spices into food, as well as their influence on human health, are desirable.
Keywords: sensory evaluation, bioactive compounds, pasta

550
Functional Foods & Ingredients

ADVANCED ANALYTICAL STRATEGY TO CONTROL ROSE HIP QUALITY

V. Schulzová1, H. Novotná1, I. Brustad2, A. Helland2, N. M. Rysgaard2, J. Hajšlová1

1
Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague, Czech
Republic, www.vscht.cz, e-mail: vera.schulzova@vscht.cz
2
Axellus AS, Oslo, Norway, www.axellus.com

Rose hip fruits have been traditionally used for the preparation of tea, infusions and jams and are
known as a rich source of many nutritionally valuable substances. Besides the high content of vitamin
C, rose hips have a significant content of other antioxidants. A new improved rosehip powder, Litozin
with Rosenoids is a complex blend of phytochemicals including carotenoids (β-carotene and lycopene),
flavonoids (catechin, rutin, quercetin), triterpenoic acids (betulinic, oleanolic and ursolic acid),
phytosterols, galactolipids and other vitamins and trace elements.
Content of biological active compounds differs in individual varieties. The geographic origin and
climatic conditions also influence the content of phytonutrients significantly. Until now, a wide range
of analytical approaches has been tested for control of quality and authenticity. In our most recent
research projects, we have implemented a novel approach based on ambient mass spectrometry.
For metabolomic fingerprinting / profiling of rose hips we used a unique ionization source Direct
Analysis in Real Time (DART) coupled with a High Resolution Time of Flight Mass Spectrometer
(HR-TOFMS). This technique enabled complex quality assessment of rose hip based nutraceuticals
and products. High Resolution TOFMS also enables the identification of many compounds (both
primary and secondary metabolites) occurring in rose hip extracts. For quantification of nutritionally
important compounds modern analytical techniques (HPLC/DAD, UPLC/MS-MS, GC/FID…) were
used.
The highest content of biologically active compounds can be detected, when the rose hip powders are
prepared only from rose hip peels (shells without seeds). In the rose hip seeds high triacylglycerols
content was found. Specialized gentle production process and strict raw material control is necessary to
sustain high amounts of biological active compounds. Hence it was also proven that new improved
rosehip product Litozin with Rosenoids has highest amount of bioactive compounds.
Axellus AS is a leading supplier of health-supplements and products for special nutritional uses in the
Nordic region. Möller’s®, Gerimax®, LitoZin®, CuraMed® and Nutrilett® are some of Axellus
famous products. Axellus is continuously doing research to improve products and increase
understanding of how health supplements can benefit people. Research and cooperation with many
laboratories and institutes have enabled Axellus AS to develop the unique enhanced rose hip powder
with Rosenoids® complex which is only found in the new improved Litozin® product.
Keywords: Rose Hip, Quality Control, LitoZin®, Rosenoids®, Metabolomic Fingerprinting

551
Functional Foods & Ingredients

BRASSICA SPROUTS AS A FUNCTIONAL FOOD ENRICHED IN ORGANIC FORMS OF

SELENIUM

Anna Piekarska, Dominik Kołodziejski, Tadeusz Pilipczuk, Barbara Kusznierewicz,

Jacek Namieśnik, Agnieszka Bartoszek

Gdansk University of Technology, Faculty of Chemistry

e-mail: anna.m.piekarska@o2.pl

Selenium belongs to micronutrients with crucial importance to human health. This element is so
essential, because it is found in active centers of over 25 enzymes, including those regarded as
'cytoprotective'. Unfortunately, its daily intake in Poland and other Northern European countries is
lower than dietary recommendations suggest. Selenium deficiency has been identified as the cause of
several health problems, including higher susceptibility to cardio-vascular diseases and inflammation,
decline of immune function, increased susceptibility to cancer, type 2 diabetes and nervous system
disorders. Therefore, the interest in the development of selenium enriched foods is increasing. One of
the means of diet fortification in organic selenium forms are sprouts germinated on media
supplemented with inorganic Se compounds.
The aim of the current research was to investigate the correlation between selenium uptake by seeds
during germination and the content of bioactive compounds in sprouts. Seeds of Brassica plants: white
cabbage (Brassica oleracea var. capitata f.alba), broccoli (Brassica oleracea L. var. italica), mustard
(Sinapsis alba) and crops like rye (Secale cereale) were chosen for the experiment. The germinating
seeds were sprinkled twice a day with water containing SeO 2 (10 mg/L) or natural water as control.
Rye was included in this research since cereals represent a common natural source of selenium in
human diet. Brassica plants were chosen because of their well known ability to accumulate metals from
soil which ensured efficient selenium uptake from Se-enriched water. Moreover, Brassicas contain
organo-sulfur metabolites, like glucosinolates and glutathione, that exhibit antiinflammatory and
anticarcinogenic properties, so such sprouts would display multidirectional chemopreventive
properties.
Se-enriched sprouts were tested as regards GLs content and their conversion to ITC and indoles, as
well as myrosinase activity, the enzyme responsible for this reaction. To examine selenium influence
on protein profile in sprouts’ extracts, the proteome analysis by electrophoresis was carried out. Also
the total selenium content and amount of Se-amino acids in sprouts were determined. Taking these
results into consideration, it can be stated that Brassica sprouts are a good carrier of selenium providing
at the same time other health protecting phytochemicals.

Keywords: selenium, Brassica plants, sprouts

The project was financed by National Science Center according to the decision nr DEC-
2011/01/N/NZ9/07086.

552
Functional Foods & Ingredients

BRASSICA SPROUTS AS A FUNCTIONAL FOOD ENRICHED IN ORGANIC FORMS OF

SELENIUM: INFLUENCE ON ACTIVITY OF CYTOPROTECTIVE ENZYMES

Dominik Kołodziejski1, Anna Piekarska1, Tadeusz Pilipczuk1, Rosita Meyer2, Matthias

Emanuel2,Barbara Kusznierewicz1, Jacek Namieśnik1, Agnieszka Bartoszek1
1
Gdansk University of Technology, Faculty of Chemistry
2
Kaiserslautern University of Technology
e-mail: kolodziejski.dominik@gmail.com

Proper functioning of human organism can be maintained providing all necessary nutrients in
appropriate amounts are found in diet. It has been recently proved that microelement - selenium,
previously considered as rather toxic, belongs to indispensible microelements, but its daily intake in
Poland and other Northern European countries is lower than dietary allowance suggests. Biological
importance of this element stems from the fact that it is found in active centers of over 25 enzymes
including those responsible for cell damage prevention (cytoprotective); for example some isoforms of
glutathione peroxidase, an enzyme that catalyses the reduction of hydroxyperoxides by glutathione and
whose main biological role is to protect the organism from oxidative damage.
One of the means of diet fortification in organic selenium forms can be sprouts germinated on media
supplemented with inorganic Se compounds. The aim of this study was to determine the influence of
such a method of enrichment on biological properties of sprouts, in particular onthe induction of
activity of cytoprotective enzymes: glutathione S-transferases (GST), NAD(P)H:quinone
oxidoreductase (NQO1) and glutathione peroxidases (GPx)in human colon cancer cell line (HT29) as a
model of alimentary tract. Seeds of Brassica plants: white cabbage (Brassica oleracea var. capitata f.
alba), broccoli (Brassica oleracea L. var.italica), mustard (Sinapsis alba) and crops like rye (Secale
cereale) were chosen for the experiment. The germinating seeds were sprinkled twice a day with water
containing 10 mg SeO 2 /L or natural water as control. The water extracts prepared from investigated
sprouts were incubated for 3, 6 and 24 h with HT29 cell line. Cytosolic fractions were isolated from
cells, and enzymatic activities were measured.
The results suggest that seed germination in the selenium enriched medium has no impact on the ability
of sprouts to induce activity of GST. The of NQO1 nad GPx activities in HT29 cells exposed to
extracts from Se-enriched sprouts will be also determined. All these results will be taken into
consideration to evaluate whether health benefits of such a kind of diet fortification go beyond Se
supplementation.
Keywords: selenium, Brassica plants, sprouts, glutathione S-transferase, NAD(P)H:quinone
oxidoreductase and glutathione peroxidase
The project was financed by National Science Center according to the decision nr DEC-
2011/01/N/NZ9/07086.

553
Functional Foods & Ingredients

HOME-MADE SYRUPS AND FRUIT WINES - FUNCTIONAL FOODS

Zorica Basic, Slavica Radjen, Sinisa Masic

Institute of Hygiene, Military Medical Academy, Belgrade, Serbia

The expansion of nutritional labeling programs and increased customer interest in nutrition have
created new demands on the food industry to specify the quantity of individual carbohydrate fractions
in fresh and processed foods. In spite of a rich offer of industrially produced fruit juices there is a
variety of traditionally home-made fruit syrups and juices. They are made from fresh squeezed fruit,
water, sacharose, and citric acid, with or without thermal treatment.
In our work a stability of mono- and disaccharides during the four weeks storage was studied. Syrup
was prepared in our laboratory in the traditional way: two parts of squeezed fresh fruits were mixed
with one part of drinking water and 15 g citric acid per 1 kg fruit. After one day of maceration,
sacharose was added 1 kg to 1 L of mix. Analysis of mono- and disaccharides content was performed
in fresh fruit and syrup, four weeks after preparation. It is essential that analytical methodology for
carbohydrates in beverages has to be easely automated or otherwise amenable to routine use. High
performance liquid chromatography with amino-bonded silica column was routinely used to quantitate
fructose, glucose and saccharose in fruit syrups. The measurement of refractive index (RI) is the
conventional mean of detection. The method is simple and requires no sample preparation other than
dilution and membrane-filtration. In our experiment added saccharose, in presence of citric acid, was
mostly hydrolyzed after four weeks.
Fruit wines in Serbia have a reputation as a source of good health, immunity and blood count. They
contain low percentage of alcohol and are consumed as aperitifs. They are considered to contain
hemoglobin precursors as well as oligoelements which are necessary for good health. Inductively
coupled plasma-atomic emission spectrometry (ICP-AES) provides a rapid and precise means of
monitoring elements simultaneously for minor- and trace- levels. The ICP-AES technique is widely
regarded as the most versatile analytical technique in the chemistry laboratory.
Our aim was to determine the content of oligoelements (iron, zinc, copper, chrome, manganese) in fruit
wines, as well as in domestic home-made syrups, using ICP-AES spectrometry, and to compare results
obtained.The metals were analyzed by Inductively Coupled Plasma-Atomic Emission Spectrometry
(ICAP Series 600 Thermo Fisher scientific). The calibration curves were constructed using a series of
dilutions containing different levels of metals (0,005 mg/L to 2 mg/L). The results were evaluated
according to iTEVA iCAP Software ICP Spectrometer, and for the comparison of the metal values
One-Sample t-test was used. The method was validated using certified reference material
„Environment Canada TM-25.3“.
Home-made syrupsand fruit wines are a goodsource of oligoelements, as well as some grape wines
from the market. The advantage can be given to fruit wines because of the lower ethanol content,
making them suitable for the general population, as well asone goodexcipientsfor somesupplements.
Key words:fruit juice, fruit wines, sugars, oligoelements.
John Howlett, Functional Foods: From Science to Haelth and Claims. ILSI Europe, 2008. Margaret
Ashwell, Concepts of functional foods, ILSI Europe, 2002.
Bingol M., Yentur G., Er B., Oktem A.B.,Determination of Some Heavy Metal Levels in Soft Drinks
from Turkey Using ICP-OES Method, Czech J. Food Sci. 28 (2010) No3: 213-216

554
Functional Foods & Ingredients

ANTIOXIDANT CAPACITY OF BEVERAGES CONTAINING FREEZE-DRIED AÇAI

Carvalho-Peixoto, J1,2; Coutinho, J.P3;Tabanela de Santa’Ana, A.F1; Catanhede, R.H.C1; Osório

, D.P1; Moura, M.R.L1; Carvalho, L.M.J.1
1
Food and Natural Products Department, Federal University of Rio de Janeiro-UFRJ, Faculty of
Pharmacy, Brazil.
2
NupeNut, Castelo Branco University-UCB, Rio de Janeiro, Brazil.
3
Food Science Department, Campinas University-FEA-UNICAMP, São Paulo, Brazil.
* luciajaeger@gmail.com

Açai (Euterpe oleracea Martius) is a berry fruit that grows in the northern of Brazil with great
antioxidant potential since studies have shown its rich nutritional content and also high antioxidant
activity due the content of phenolics compounds. Thus açai could promote health benefits possibly by
controlling the oxidative stress and reducing the risk of developing chronic diseases. The aim of this
study was to assess the antioxidant capacity of açai energy drinks developed to athletes from 23
factorial design. For the development of the drinks was performed fractionary factorial design based on
four components, which totaled nine trials (nine drinks coded ED1 to ED9). The antioxidant activity of
beverages was carried out according to ORAC method to quantify oxygen radicals scavenging and
comparing the results to trolox standard (mcg equivalents/mL) by final fluorescence measurements and
relative initial reading. The results showed that to ORAC method the beverages with great açai
concentration (ED3, ED4, ED7, ED8, ED9) have presented the highest antioxidant activity wh en
compared with the others drinks according fluorescence results for trolox standard (74.3±1.3mg.mL-1)
indepedent of the drink's ingredients. The work showed that the açai drinks development become
interestingfor potential consumers due to its antioxidant activity through oxygen scavenging capacity
which may contribute to maintaining the health of individuals under stress metaboliccondition.
Keywords: açai, beverage, athletes, antioxidant, Orac.
D'AVALOS, A.; GÓMEZ-CORDOVÉS, C.; BARTOLOMÉ, b. Extending Applicability of the
Oxygen Radical Absorbance Capacity (ORAC-Fluorescein) Assay. J. Agric. Food Chem.52: 48-54,
2004.
HOGAN, S.; CHUNG, H.; ZHANG, L.; LI, J.; LEE, Y.; DAI, Y.; ZHOU, K. Antiproliferative and
antioxidant properties of anthocyanin-rich extract from açai. Food Chemistry. 118: 208–214, 2010.
SCHAUSS, A.G., WU X, PRIOR RL, OU B, PATEL D, HUANG D AND KABABICK J.
Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry, Euterpe oleraceae
Mart. (Acai). J. Agric. Food Chem. 54: 8598-8603, 2006.

555
Functional Foods & Ingredients

THE FUNCTIONAL INGREDIENT WHEAT ALEURONE

Walter von Reding

Master in Food Science and Business Innovations

Corporate Development Nutrition Solutions, Bühler AG, CH-9240 Uzwil

High purity wheat aleurone ingredient and its nutrional and physiological benefits.
The high purity wheat aleurone ingredient, respectively the wheat aleurone cells from the outer layer of
the grain is scientifically well characterized with its unique benefits.
This innovative process breakthrough enables recovery of the valuable aleurone cells from wheat to
yield a light colored, free-flowing powder, this high purity wheat aleurone ingredient can be applied in
different food products without sacrificing taste. A detailed product characterization as well as an
overview about scientific studies will be shown together with some innovative product concepts.
The high purity wheat aleurone ingredient with its valuable dietary fiber mainly the arabinoxylans from
the aleurone cell wall with a high amount of antioxidants and other micronutrients like betaine and
folate show within pre-clinical and clinical studies physiological benefits like the growth of
bifidobacteria. In addition the consumption of wheat aleurone enriched Ready to Eat Breakfast Cereals
increases fasting plasma betaine and modestly decreases fasting homocysteine and LDL-Cholesterol in
adults.
The application of the high purity wheat aleurone ingredient and their functionality with focus on bread
and breakfast cereals will be described and demonstrated. Wheat aleurone with its water-un-extractable
arabinoxylans in dough have high water binding capacity and show an impact on crispiness of extruded
products and on volume of bread which can be optimized with specific xylanases.
References:
[1] Effect of wheat aleurone on the microbial gut flora. Scheu Kerstin, Brenner Weiss-
Gerald,Dep. of Microbiology (IFR) Research Center Karlsruhe
[2] Antioxidant and anti-inflammatory potency of different wheat fractions.
Nuria Mateo Anson et al. J. Agric. Food Chem. 56 (14), 5589-5592
[3] Consumption of wheat aleurone-rich foods increases fasting plasma betaine and
modestly decreases fasting homocysteine and LDL-Cholesterol.
Ruth K. Price, Robert W. Welch, et al. Northern Ireland Centre Food & Health

556
Functional Foods & Ingredients

INHIBITORY EFFECT OF BUCKWHEAT ENHANCED TRADITIONAL RYE/WHEAT

BREAD EXTRACTS ON THE FORMATION OF ADVANCED GLYCATION END
PRODUCTS

Dorota Szawara-Nowak1, Franciszek Pawłowski2, Henryk Zieliński1, Mariusz K. Piskuła1

1
Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of
Sciences, Tuwima 10, 10-747 Olsztyn, Poland
2
EKO Bakery,Grunwaldzka 82, 11-510 Wydminy, Poland
E-mail: h.zielinski@pan.olsztyn.pl

Advanced glycation end products (AGEs) are a complex group of compounds formed in a non -
enzymatic way when reducing sugars react with amino acids of proteins and other molecules. Protein
glycation in human is believed to be implicated in the development of chronic degenerative diseases.
Recently, the protective effect of rutin, the main buckwhweat flavonoid, and its metabolites has been
shown in diabetic rats against formation of AGEs.
In this study the inhibitory activity of aqueous alcohol extracts of buckwheat enhanced traditional
rye/wheat bread and its crust and crumb against the formation of fluorescent AGEs was studied in a
bovine serum albumin (BSA)/glucose and BSA/methylglyoxal (MGO) systems. The roasted
buckwheat groats substituted rye/wheat flour mixture at amount of 10, 20, 30, 40 and 50% w/w on total
flour basis in bread formula.
Extracts at concentration of 200 mg/ml from buckwheat enhanced traditional rye/wheat breads showed
in BSA/glucose system an almost linear increase of the inhibitory activity (R2 = 0.99) against
formation of AGEs (inhibition: 55 – 67% for 10, 20, 30, 40 and 50% substitution levels). Moreover,
the inhibitory effect of 1 mM rutin solution was 99% while the effect of 1 mM aminoquanidine (AG)
solution, a commonly used inhibitor of glycation process, showed 71%. A similar range of inhibition
(50 – 64% for 0 – 50% fortification; R2 = 0.96) was noted in BSA/MGO system. The inhibitory effect
against AGEs formation was higher in bread crust than in crumb, in a BSA/MGO but not in
BSA/glucose system.
Overall, the high inhibitory effects of buckwheat enhanced traditional rye/wheat breads against AGEs
formation offer a potential dietary prophylactic approach for the disease prevention.
Keywords:buckwheat enhanced bread, crust, crumb, inhibitory effect, AGEs formation
Acknowledgement:
This research was supported by grant Dr INNO 3 from ESF funds “Operational Programme Human
Capital” in Poland.

557
Fast Analytical Methods

559
Fast Analytical Methods

ANALYSIS OF SOME FLAVONOIDS IN FRUIT JUICES

USING HILIC CHROMATOGRAPHY

Aleksandra Sentkowska, Magdalena Biesaga, Krystyna Pyrzyńska

Department of Chemistry, University of Warsaw, Pasteura 1, 02-093 Warsaw, Poland

Flavonoids are organic compounds occurring in plants, where they fulfill many important functions.
They are regarded as a very interesting object of scientific research due to their antioxidant capabilities.
It is speculated that they may protect against cancer and heart diseases. Additionally, some scientists
argue, that flavonoids inhibit the aging process. That is why their presence in human diet is so
important. Common method of separation of flavonoids is RP-HPLC using C18 columns. Hydrophilic
interaction liquid chromatography (HILIC), which is dedicated to separation of polar compounds,
seems to be a good alternative method for the separation of these compounds. This method can be
characterized as NP-HPLC on polar columns using aqueous-organic mobile phases rich in organic
solvents (usually acetonitril). High concentration of the acetonitril in mobile phase enhances ionization
in the electrospray ion source of mass spectrometer, which is another reason of increasing popularity of
this method.
This study applied columns containing the sulfoalkylbetaine bonded with polymer support (ZIC-
pHILIC). These stationary phase contain both strongly acidic sulfonic acid groups and strongly basic
quaternary ammonium groups separated by a short alkyl spacer. The primary retention mechanism in
HILIC is partitioning between the bulk eluent and a water-rich layer partially immobilized on the
stationary phase. Additionally, hydrogen bond formation, ion-exchange and dipole-dipole interactions
could play roles in retention..The observed retention order for several flavonoids was reversed to that
one obtained with C-18 columns. Samples of fruit juices were analyzed using mixture of acetonitile
and water as a mobile phase. Compounds were identified by comparing retention time and m/z values
obtained by MS and MS2with the mass spectra from standards tested under the same conditions.The
efficiency of hydrolysis parameters for HPLC analysis of studied flavonoids present in glycosides and
aglycones forms was investigated. The highest content of hesperidin and naringin was found in orange
juice.

561
Fast Analytical Methods

CHARACTERIZATION CHROMATOGRAPHIC OF AN ENZYMATIC HYDROLYSATE OF

SORGHUM [Sorghum bicolor (L.) Moench] PROLAMINS

Hind Mokrane1 *, Nabila Boucherit1, Nour El-Iman Benazzouz 1, Souad Bouhaya 1, Houria
Amoura1, Inge celus2, Kristof Brijs2, Jan A. Delcour2 and Boubekeur Nadjemi1
1
Laboratoire des produits bioactifs et de la valorisation de la biomasse, Ecole Normale Supérieure, B.P
92, Kouba, Alger, Algérie.*mokranehind@yahoo.fr
2
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research
Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Sorghum bicolor (L.) Moench (further referred to as sorghum) is a diploid plant belonging to the family
Poaceae. It originated in Africa 3000 to 5000 years ago, spread throughout the world and now ranks fifth
in cereals produced worldwide, both in terms of planted area and metric tons harvested.
The prolamins, the major storage proteins of sorghum seeds, are collectively known as kafirins in
sorghum. The insolubility of the sorghum kafirins in aqueous solutions is one of the major limitations for
their use in food processing. Sorghum kafirins were enzymatically hydrolyzed by several commercially
available proteases with various specificities (alcalase from Bacillus licheniformis, esperasefrom Bacillus
lentus, flavourzyme from Aspergillus oryzae, papain from Papaya latex and trypsin from bovine
pancreas). The sorghum sample labeled AS1 from Algerian local cultivar (Tafsout el beida) was harvested
in 2009 in the Algerian arid Sahara area of the South, i.e. Ain Salah. The extent of the reaction was
monitored by the pH-stat method. The kafirin enzymatic hydrolysates were characterized by size
exclusion high performance liquid chromatography (SE-HPLC).
The protein fractions were separated using an Superdex 10/300 GL-column (13 μm, 300 x 10 mm, GE
Healthcare) at 25 °C with a flow rate of 0,5 ml/min and an injection volume de 100 μl using a 100 AKTA
(GE Healthcare) exploitation system. The mobile phase was acetonitrile (ACN): deionized water (30%,
v/v) containing 0.15% (v/v) trifluoroacetic acid (TFA). Protein elution was monitored by measuring UV
absorption at 214 nm.
The SE-HPLC profiles of the native kafirin and its hydrolysates were divided into five fractions based on
their apparent molecular weight (MW). The area percentage of each fraction was calculated relatively to
the total area of the SE-HPLC chromatogram. In the fraction I (45-23 kDa), high pics appeared only in the
native kafirin profile and very small pics in the papain and flavourzyme hydrolysates profiles. The
alcalase and esperase hydrolysates evidently contained no protein fragments in the fraction I, and
relatively more protein fragments in fraction II (23-0,3kDa) and III (<0,3kDa) than papain, trypsin and
flavourzyme hydrolysates. Alcalase and esperase are recommended for advanced hydrolysis whereas;
papain, trypsin and flavourzyme are required for limited hydrolysis.

562
Fast Analytical Methods

RAPID DIRECT DETERMINATION OF FATTY ACID METHYLESTERS (FAMEs) IN

VARIOUS DAIRY PRODUCTS

Serafeimidou Amalia a, Zlatanos Spiros a, Sagredos Angelosb

a
Aristotle University of Thessaloniki, Department of Chemical Engineering, Laboratory of Organic
Chemistry, GR-54124 Thessaloniki, Greece
e-mails: amaliaserafimidou@yahoo.com (A. Serafeimidou), szlatano@eng.auth.gr (S.Zlatanos)
b
Trofocell Research and Trade GmbH, Bernstorffstr. 70, 22767, Hamburg, Germany
e-mail:sagredos@t-online.de (A. Sagredos)

In recent years, fatty acid analysis of various products has gained much attention because of their
nutritional and health implications.Many clinical and epidemiologic studies have shown positive roles
for n-3 fatty acids, whereas the ratio between n-3 and n-6 fatty acids is strongly correlated with the risk
of developing cancer, as well as cardiovascular, inflammatory and autoimmune diseases. In addition,
many recent studies have focused on Conjugated Linoleic Acid (CLA), due to its beneficial effects on
the inhibition of carcinogenesis and its positive effects on diabetes, atherosclerosis, lipid metabolism,
bone modeling, immune response and Vitamin A metabolism.
The determination of fatty acids in foods is in most cases carried out by gas chromatography (GC) and
usually involves lipid extraction from foods, a derivatization procedure, fatty acid methyl esters
(FAMEs) extraction and GC determination.The most popular method for lipid extraction prior to
FAME preparation is to follow a conventional method according to either Folch et al. (1957) or Bligh
and Dyer (1959). However, the above methodology shows some problems: it is time-consuming,
requires a large volume of reagents (which are often hazardous and pose safety and environmental
concerns) and large sample sizes, conversion of the fatty acids to their methyl ester homologues may
be incomplete (often as a result of the presence of water), the original fatty acid profile during
esterification may be altered (including the chemical mediated changes in the proportion of different
positional and/ or geometrical isomers). In addition, there is a possibility for formation of artefacts
(which can be wrongly identified as fatty acids) and for contamination and subsequent damage of the
GC column resulting from traces of the esterification reagent (if not washed properly) or an unclean
sample. Incomplete sample clean-up may result in the build-up of refractory material in the column and
detector, which in turn will affect the resolution and quantification (Shantha & Napolitano, 1992).
Because of the above mentioned problems, several efforts have been made to find a shorter, direct
procedure, using various techniques which have been applied in various food matrices and biological
samples with varying degrees of success.Regardless of variations in procedures reported in the
literature, the direct transmethylation generally involves adding an organic solvent and a methanolic-
catalyst reagent to a small amount of sample in a test tube and heating the mixture for a certain time
period (10 min to several hours), depending on heating temperature (65-100oC) and lipid
composition.The purpose of the present study was to establish a simple, rapid, direct method for the
determination of fatty acids in various dairy products without prior lipid extraction and to compare it
with a conventional one that involved lipid extraction and then methylation. Results will be presented.
Keywords: Fatty Acid Methyl Esters (FAMEs), dairy products, direct esterification method, Gas
Chromatography, Congugated Linoleic Acid (CLA)
References
Folch, J., Lees, M., Stanley, G.H.S., (1957). A simple method for the isolation and purification of total
lipids from animal tissues. Journal of Biological Chemistry, 226, 497–509.
Bligh, E.G., Dyer, W.J., (1959). A rapid method of total lipid extraction and purification. Canadian
Journal of Biochemistry and Physiology, 37, 911–917.
Shantha N.C. and Napolitano G.E. (1992). Gas chromatography of fatty acids. Journal of
Chromatography, 624, 37-51.

563
Fast Analytical Methods

APPLICATION OF FTIR-ATR SPECTROSCOPY FOR THE QUALITY CONTROL OF

WINE SPIRITS, BRANDIES AND GRAPE MARC SPIRITS

Ofélia Anjos1, Ilda Caldeira2

1
Polytechnique Instituto of Castelo Branco (IPCB), Castelo Branco, Portugal, ofelia@ipcb.pt
2
Instituto Nacional de Investigação Agrária e Veterinária I.P (INIAV), Dois Portos, Portugal.

This study attempted to apply a rapid method for the determination of methanol, acetaldehyde and
ethyl acetate in wine spirits, brandies and grape marc spirits, using Fourier Transform Infrared –
Attenuated Total Reflectance (ATR) Spectroscopy.
The current quality control of the brandies includes the use of several analytical methods that are time
consuming and sometimes they employ very expensive chemicals. In order to solve this problem it is
possible use some different analytical techniques, namely the Fourier transform infrared (FTIR)
spectroscopy with ATR.
76 samples of wine spirits, brandies and grape marc spirits were analyzed by CG-FID according to the
method validated by Luis et al (2011). GC-FID analysis was carried out using an Focus GC gas
chromatograph (Thermo Scientific, USA) equipped with a flame ionization detector-FID (250ºC) and a
fused silica capillary column of polyethylene glycol (DB-WAX, JW Scientific, Folsom, CA, USA), 60
m length, 0.32 mm i.d., 0.25 mm film thickness with the conditions described by Luis et al (2011).
Duplicate spectra per sample were obtained with 32 scans per spectrum at a spectral resolution of
4 cm-1. The calibration model were developed by PLS-R using the Bruker OPUS Quant software by
comparing the analytical results of methanol, acetaldehyde and ethyl acetate with the FTIR–ATR
spectra, first in all spectral region (4000 cm -1 to 400-1) and after by selection of the better
corresponding spectral zone and the better preprocessing method. The model was calculated to a
maximum rank of 5 and the results of cross-validation were evaluated by the coefficient of
determination (r2), root mean square error of cross-validation (RMSECV) mean square error of
prediction (RMSEP) and residual prediction deviation (RPD).
The average ATR-FTIR spectrum of the all wine spirits, brandies and grape marc spirits show
representative peaks at 2968 cm-1 and 2906 cm-1 which is due to C–H stretch. Absorption peak at 1632
cm-1 is associated to –OH deformation and C–OH peak at 1452 cm-1. The peaks, present at 1084 cm-1
and 1045 cm-1, are attributed to the C–O stretch.
Since the major components absorption analyzed the partial least squares regression was done in the
selected region of 3000 to 2800 cm-1 and 2000 to 1000 cm-1 and the selected models were first
derivative + multiplicative scatter correction and second derivative.
The calibration statistic obtained for methanol, acetaldehyde and ethyl acetate were obtained by PLS-R
modelling with high coefficients of determination of the cross-validation (R2= 0.9659 to R2=0, 7957;
RPD=6,9 to RPD=2,5). The external validation was made also with promising results. The values of
RMSECV and RMSEP was similar of the obtained for the laboratorial analytical methods develop with
GC-FID.
The results show that FTIR-ATR could be a good technique to screening the methanol, acetaldehyde
and ethyl acetate concentration in brandies sample. The more robust calibration model was found for
methanol concentration.
Keywords: methanol, acetaldehyde, ethyl acetate; brandies, FTIR-ATR spectroscopy

Luís A, Mota D, Anjos O, Caldeira I, 2011. Single-Laboratory Validation of Determination of

Acetaldehyde, Ethyl Acetate, Methanol and Fusel Alcohols in Wine Spirits, Brandies and Grape Marc
Spirits Using GC-FID. Ciência e técnica vitivinícola/journal of viticulture and enology. 26(2): 69-76

564
Fast Analytical Methods

MONITORING TEXTURAL AND STRUCTURAL CHANGES IN SPONGE CAKES

THROUGHOUT AGEING BY TEXTURE ANALYSER AND FLUORESCENCE
SPECTROSCOPY

Eliot Patrick BOTOSOAab, Christine CHENEb, Romdhane KAROUIab*

a
Université d’Artois, Faculté des Sciences Jean-Perrin, Equipe Ingénierie de Formulation des Aliments
et Altérations (IFAA), Rue Jean Souvraz, 62307 Lens, France
b
ADRIANOR, Rue Jacquart ZI Est, 62217 Tilloy les Mofflaines, France
Email: romdhane.karoui@univ-artois.fr

Consumers demand foodstuffs with superior quality as well as minimally processed food retaining the
fresh products’ features. During storage, food products are subject to changes, resulting in adverse
effects on quality, ranging from minor sensory defects to total spoilage. Bakery products are widely
consumed and therefore particular requirements for their quality characteristics during storage have
been established.
Rapid screening techniques to determine lipid oxidation in foods are of great interest to the food
industry. Front face fluorescence spectroscopy is becoming a more and more attractive analytical
techniques for measuring quality parameters in food with improved equipment and chemometric tools
(Karoui and Blecker, 2011). The main advantage of this technique is rapid sample data acquisition, the
potential to determine several parameters simultaneously, and the capacity to replace expensive and
time consuming reference techniques. Additionally, this technique is sensitive and provides
information on the presence of fluorescent molecules such as tyrosine, phenylalanine and tryptophan
residues in proteins, and their environment in biological samples.
The present work aims to investigate changes at the molecular level of cakes, packaged in plastic bags
and stored at 20 °C with 65 % relative humidity for up to 20 days, while the main objective was to
detect and monitor lipid oxidation in cakes using rapid and non-destructive methodology based on
front face fluorescence spectroscopy.
The principal component analysis (PCA) applied to the each spectral collection obtained after
excitation at 325 nm (emission: 340-490 nm) and 380 nm (emission: 390-680 nm) and emission at 410
nm (excitation: 250-390 nm) allowed a clear discrimination of cakes according to their ageing. A high
correlation between the intensity of fluorescence at 521 nm and the p-anisidine values was observed
since squared correlation coefficient (R2) of 0.73 was obtained. Finally, the canonical correlation
analysis (CCA) applied to the textural and tryptophan fluorescence spectral data sets showed a high
correlation since R2 of 0.99 was obtained for the two canonical variates indicating that cake texture
determined at the macroscopic level by texture analyser reflects cake structure at the molecular level
examined by fluorescence spectroscopy.
Keywords: Sponge cakes, Freshness, Oxidation, Fluorescence, Chemometric
References:
Karoui, R., & Blecker, C. (2011). Fluorescence and ultraviolet–visible (UV–vis) spectroscopies of
intact food systems—a review. Food and Bioprocess Technology, 4, 364–386.

565
Fast Analytical Methods

THE POWER OF INSTRUMENTAL ANALYSIS IN DAIRY INDUSTRY FOCUSING ON

RAW MILK ANALYSIS

Ali Erbili Bodur Ertugrul Bilgucu

Çanakkale Onsekizmart University, Biga Vocational School. abodur@comu.edu.tr

Previously, a number of chemical and microbiological analysis were carried out prior to acceptance of
raw milk to dairy industry. Although these methods are reliable, analysis were carried out during
certain time periods. Premium was paid to the manufacturers according to the number of bacteria and
fat content.
Analysis are important in terms of production planning as well as quality control. While the dairy
industry grows in paralel with the technical and economic developments, it is necessary to plan
environmental, social and safety issues. The adverse effects of industry related to food security is very
little or not. Due to the biggest impact of raw materials, trends in the last few decades is focused on the
supply of high quality raw materials.
The quality of raw milk is mostly affected by milk composition, bacterial counts, somatic cell counts
and chemical preservatives. Many chemical and microbiological analysis methods have been
developed to analyse them. It is not possible to analyze all the samples via chemical analysis methods
available and standard plate count due to many reasons. Today, several instrumental analysis methods
that can analyze extremely fast and precise have been developed.
Preference is given considering some features such as operating expenses, sensitivity and sample
preparation. Dairy industry has generally preferred infrared spectroscopy in chemical composition
analysis, flow cytometry in somatic cell counts and bacterial counts in Turkey. Because these methods
caused some structural,payment-related and analytical changes in both dairy farms and factories, they
are powerful methods.
Milk production is largely carried out in family businesses in Turkey. Produced milk is cooled after
bringing to milk collecting centers and prevented reduction of milk quality. Unfortunately, the number
of bacteria could not be reduced below one million cfu/ml in these centers. Now, actions are taken to
establish public milking centers or joint production farms. Here, instrumental analysis and cooling
systems are integrated into the milking systems. The quality and composition of milk of individual
cows is determined separately.
Today, analysis of raw milk, brought to factory has been made with instrumental methods. The great
part of laboratory personel were transferred to the product analysis. Some of the instrumental analysis
systems which were designed in accordance with automated production are used in production line.
In this study, after describing main instrumental analysis methods used in raw milk analysis, the
methods preferred in Turkey will be discussed. Finally, the restructuring caused by these methods in
factories and farms will be discussed.
Keywords: Raw milk, Quality control, Reconstruction, Flow cytometry, Infrared spectroscopy.

566
Fast Analytical Methods

MULTIRESIDUE DETERMINATION OF PESTICIDES IN HIGH WATER CONTENT

VEGETABLE AND FRUITS BY LC-MS/MS AND GC-MS/MS

Damla Emil1, Hande Özbay1, Deniz Y. Sarica1, Serpil Taşdelen2, Üstün Ezer3
1
Foundation for Children with Leukemia (LÖSEV),Village for Children with Leukemia, Konya –
Haymana Yolu 92. Ada 1. Parsel INCEK – Ankara / Türkiye
2
Hospital For Children with Leukemia (LÖSANTE), Turgutlu Sok. No: 30 GOP – Ankara/Türkiye
3
Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cad. İlk adım Sok. No: 14, 06700
GOP – Ankara/Türkiye

The heavy usage of pesticides brings some drawbacks like immunity in organisms, harmful effects on
people and environment. That is why, it is important to determine the maximum residue levels of these
pesticides. In our country, many laboratories perform pesticide studies, but every analyte is not
quantitatively determined. However, in this study, multiresi due quantitative determination of pesticide
in single injection by LC-MS/MS and GC-MS/MS was performed. As a matrix, fruits and vegetables
contain high water were chosen. Samples were prepared by Quechers method and matrix matched
standard were used. The pesticides were extracted to acetonitrile containing 1% (m/v) acetic acid. Then
magnesium sulfate and sodium acetate were added to acetonitrile solution. Finally solid phase
extraction (SPE) was performed for clean-up. For precision inter day and intraday studies were done.
Accuracy was investigated with spiked samples and the results obtained were between 70-120 %. In
terms of precision, the %RSDs of repeatability experiments were below 15 both in inter-day and intra-
day studies. The linear dynamic range was 10-200ng/mL. From the calibration graphs R2 > 0.99 were
obtained. The MRLs of the selected pesticides in food are regulated by CODEX Alimentarius and EU
Regulation (EC) No 396/2005. Therefore Limit of detection (LOD, 3σ) and limit of quantification
(LOQ, 10σ) were adjusted accordingly. The developed method was applied to potatoes and apple
samples collected from 12 different supermarkets in different regions of Ankara. Among the tens of
samples analyzed in consecutive seasons none of the results was above regulation limits.
Key Words: Pesticides, LC-MS/MS, GC-MS/MS, Quechers
References:
[1] Andrade G.C.R.M., Freguglia, R.M.O., Furlani R.P.Z., TorresN.H., Tornisielo V. L.
“Determination of Pesticide Residues in Tomato using Dispersive Solid-Phase Extraction and Gas
Chromatography/Ion Trap Mass Spectrometry” J. Braz. Chem. Soc., Vol. 22, No. 9, 1701-1708, 2011
[2] Durmuşoğlu E., Tiryaki O., Canhilal R., “Pesticide Usage, Residue and Resistance Problems in
Turkey”
[3] Directorate-General for Health and Consumer Protection (SANCO)

567
Fast Analytical Methods

VALIDATION OF THE CHARM MRLBLTET2 FOR FAST SCREENING

FOR ß-LACTAMS AND TETRACYCLINES IN RAW COMMINGLED MILK

Wim Reybroeck & Sigrid Ooghe

Flemish Government, Institute for Agricultural and Fisheries Research (ILVO), Technology and
Food Science Unit, Brusselsesteenweg 370, 9090 Melle, Belgium

The CHARM MRLBLTET2 (Beta-lactam and Tetracycline 2 minute) Test (Charm Sciences Inc.,
Lawrence, MA) is a qualitative test for screening of raw milk for residues of β-lactam (penicillins
and cefalosporins) and tetracycline antibiotics. The test is based on the competitive binding of any
β-lactam or tetracycline antibiotic in the milk with colloidal-gold-analogues that bind flowing
bacterial receptors and antibodies contained in a lateral flow device. The CHARM MRLBLTET2
was validated at ILVO-T&V according to Commission Decision 2002/657/EC and CRL Guidelines
for the validation of screening methods for residues of veterinary medicines in order to check if the
test is suitable as a raw milk screening test at European MRL.
The repeatability of the reader and the test are very good. The CHARM MRLBLTET2 detects most
β-lactam drugs and tetracyclines in 2 minutes. The test is fulfilling MRL detection for 13 of 18 β-
lactam marker residue compounds. Of the 5 β-lactam drugs not detected at MRL, only 2 of those
drugs, namely nafcillin and cefalexin are not detected at 2×MRL. The test also detects tetracycline,
oxy-, and chlortetracycline, but not all the 4-epimers, at MRL. Doxycycline which has no MRL is
only detected at high concentration.
No false negative or false positive results were obtained for the screening of a total of 762 dairy
samples (farm tank, bulk milk tanker, and other milk types). The test was evaluated for influences
from compositional components or milk quality and could result in false positive results for milk
with >106 somatic cells ml-1 and for milk with an abnormal elevated protein content (>4%) due to
poor flow. Loss of detection capability was observed for milk with abnormal constituent protein or
fat or heat-treated milk. No valid test results were obtained for ewes’ milk in the 2 minute time
frame.
The test is robust to variations in milk temperature or to a delay in reading of the test after
completion. Care is needed to accurately pipet the correct amount of milk since a 10% low milk
dispensed caused a decreased tetracycline detection.
The test performed in a national ring trial consistent with data generated during detection capability
testing.
The results indicate that the CHARM MRLBLTET2 test is appropriate for use as a screening test at
dairies and farms for all types of raw commingled milk except for ewes’ milk. Extra testing is
needed to test more in detail goats’ and ewes’ milk detection capability and false positive rate using
the extended incubation time (8 minutes) recommended by the kit manufacturer when testing milk
of these animal species.
Keywords: residues, antibiotics, rapid testing

568
Fast Analytical Methods

MICROWAVE-ASSISTED HYDROLYSIS OF ELLAGITANNINS

Grigorios Theocharis, Julien Héritier & Wilfried Andlauer

Institute of Life Technologies, University of Applied Sciences Western Switzerland, Route du Rawyl
47, CH-1950 Sion, Switzerland, wilfried.andlauer@hevs.ch

The health promoting effects of ellagic acid and its intestinal degradation products are well-known. In
plants, ellagic acid mainly appears in the form of its precursors, the so-called ellagitannins. Their
highly diverse structures and the small quantities of individual compounds, hamper a simple method
for their collective quantification. This issue can be dodged by cleaving ellagitannins and quantifying
their common hydrolysis product ellagic acid. Until now, cleavage has been mostly carried out by
heating the sample in the presence of strong acids at high temperatures under reflux; a time-consuming
process, when compared to newer techniques such as ultrasound- or microwave-assisted extraction. In
microwave-assisted extraction heat transfer is highly efficient, without any loss of energy to the
environment. It has been shown to be a very effective and quick extraction technique. Hence, the aim
of the present study was to establish a microwave-assisted extraction based method for a faster
hydrolysis of ellagitannins compared to conventional hydrolysis methods known from literature. For
this purpose, strawberries (Fragaria x ananassa), which have been identified as a pertinent source of
ellagitannins in human diet, were used as a model. Optimization of acid concentration, hydrolysis
temperature and hydrolysis time has been performed by spiking the strawberry samples. Ellagitannin
(punicalagin) spiking was made to indicate effectiveness of the performed hydrolysis and pure ellagic
acid spiking to verify stability of the desired hydrolysis endproduct ellagic acid. The newly developed
microwave-assisted extraction method has been shown to be quicker, less chemicals consuming and
more effective in hydrolyzing ellagitannins compared to the traditional used hydrolysis methods.

569
Fast Analytical Methods

USING OF MIXOLAB PROPERTIES IN COOKIE WHEAT QUALITY EVALUATION

Dr. Yaşar Karaduman1, Prof. Dr. Recai Ercan2

1
Eskisehir Transitional Zone Agricultural Research Instıtute
2
Ankara University Engineering Faculty Food Engineering Department

Dough rheological properties are very imoprtant in determining flour quality. They affect not only final
product quality but also dough processing properties. Dough rheological properties, related with
accumulation tendency and processing properties of dough, are used in evaluating wheats cookie
quality too. Besides physical quality charactersitics of dough such as dough elasticity and stability
miksolab has an ability to measure the starch pasting properties in the same dough. In this study using
of mixolab properties in cookie wheat quality evaluation was investigated. According to results of this
study mixolab C1, C2, C3 and C3-C2 parameters gave negative corelations and C2-C1, C5 and C5-C4
parameters gave positive corelations with cookie spread ratio. Also with increasing mixolab stability
cookie total sensory properties decreased. In the stepwise equation including other kernel, flour, starch,
protein and dough properties mixolab C3 and C5-C4 parameters got involved too. More
comprehensive investigations are needed related with C4 and C4-C3 parameters.

570
Fast Analytical Methods

VALIDATION OF PESTICIDE RESIDUES IN ORANGE USING MODIFIED QUECHERS

EXTRACTION AND HPLC-TRIPLE QUADRUPOLE TANDEM MASS SPECTROMETRY.
1
José Oliva,2Alba Maestro,2Ascensión Morales, 2Aurelio Fuster, 1Alberto Barba.
1
Dpt. Agricultural Chemistry, Geology and Pedology, Faculty of Chemistry, University of Murcia,
Campus de Espinardo, s/n, 30100, Murcia, Spain. Phone:0034868887482, Fax: 0034868884148;
josoliva@um.es
2
Instrumental Laboratory, Technological National Center of Canning Industry (CTC), C/Concordia,
s/n, 30500, Molina de Segura, Murcia, Spain.

This work describes the validation of an analytical method for determination of four insecticides
(abamectin, chlorpyrifos, hexythiazox and lambda-cyhalothrin) and one fungicide (metalaxyl) in
orange by high performance liquid chromatography/triple quadruple mass spectrometry. Extraction and
partitioning of samples were carried out according to a modified version of the QuEChERS method
[1]. Chromatographic separation was performed on a reversed phase Poroshell 120 EC-C18 analytical
column (100×3 mm, 2.7 μm particle diameter)with gradient elution at a flow-rate of 0.6 ml/min and
mobile phases: acetonitrile-0.1%HCOOH and water-0.1% HCOOH and 2mM of ammonium formate.
LC-MS/MS analyses were carried out in a system consisting of an Agilent 1200 Infinity Series LC
coupled to an Agilent 6410B triple-quadruple mass spectrometer. The mass spectrometer was run in
the Dinamyc MRM (multiple reaction monitoring) mode. Samples were analyzed again by the MS/MS
confirmation/quantification method, which monitors two MS/MS transitions for each compound. For
all pesticides, the limit of quantification was 0.01 mg/kg. The method has been validated based on the
SANCO/12495/2011 European Guideline [2].Performance characteristics, such as trueness, precision,
linear range and quantification limit (LOQ), were calculated for each pesticide. Matrix-matched
calibration curves showed good linearity with values of coefficient of determination between 0.998 and
0.999, and relative standard deviation (RSD) between 0.79 and 16.71% over a range from 10 µg/kg to
100 µg/kg. Recovery efficiency data were obtained by analyzing uncontaminated orange (n=5) spiked
at 10 and 100 µg/kg. Values between 74 and 116 % were obtained for all compounds. These values
indicated acceptable recovery for the assay procedure. Despite international guidelines [2] indicating
that for the validation of quantitative methods mean recovery should be within the range 70–120%, we
considered that the values obtained were fit for the purpose in the method. The precision
(reproducibility) was assessed at the two concentration levels of the recovery studies by extraction and
analysis on different days of 5 fortified samples for each level. Precision values, expressed as relative
standard deviation (RSD), of lower than 20 % were obtained for all pesticides. The LOQ were <10
µg/kg. Such limits are much lower than the maximum residue levels (MRLs) established by European
legislation.
Keywords: pesticide, orange, validation, QuEChERS, LC-MS/MS.
II Science and Technology Plan of Región de Murcia 2007-2010. Fundación Séneca Fellowships 2010-
2013. Project 15257/PI/10
References:
[1] P. Payá, M. Annastassides, D. Mack, I. Sigalova, B. Tasdelen, J. Oliva, A. Barba, Anal Bioanal
Chem 389, 1697 (2007).
[2] Method validation and quality control procedures for pesticide residues analysis in food and feed,
Document no. SANCO/12495/2011, European DG Health and Consumers, Brussels, Belgium.

571
Fast Analytical Methods

COMPARISON OF TANDEM MASS SPECTROMETRIC METHODS TO HUMAN MILK

TRIACYLGLYCEROL ANALYSIS

Marika Kalpio1, Kaisa Linderborg1, Johanna Mäkelä2, Harri Niinikoski3, Hanna Lagström2,
Heikki Kallio1
1
Department of Biochemistry and Food Chemistry, University of Turku, Finland
2
Turku Institute for Child and Youth Research, University of Turku, Finland
3
Department of Pediatrics, University of Turku, Finland
Correspondence to: marika.kalpio@utu.fi

The lipids of human milk consist mainly of triacylglycerols (TAG). Although the structure of TAGs in
human milk is known to affect the infant’s lipid metabolism, the TAGs composition in the vegetable
based infant formulas is different from the corresponding composition in human milk. The lack of
suitable method has hindered the research of specific TAG structures. Traditionally used enzymatic
methods combined with chromatographic techniques are laborious and time-consuming. In this study,
the TAG composition and structure of the milk was analyzed with different tandem mass spectrometric
methods.
The samples were collected from lactating women (n = 40) at infant’s age of 3 months. To determine
molecular weight distributions TAGs were separated using an Acuity UPLCTM (Waters, Milford, MA,
USA) liquid chromatography (LC) and Kinetex™ C18 reversed phase column (100 x 2,1 mm, i.d. 1,7
μm, Phenomenex, Torrance, CA, USA). As mobile phases acetone and acetonitrile were used.
Atmospheric pressure chemical ionization mass spectrometry (APCI-MS) system Quattro Premier MS
(Waters, Milford, MA, USA) was used to produce positive ions. Single ion monitoring was used to
quantitate 18 most common TAG species. Two different methods were applied to analyze selected
regioisomers. In uHPLC/electrospray ionization (ESI)-MS/MS method the same equipment and
column were used, and the collision gas was argon. Ammonia was used as nebulizer gas to produce
positive ammonium adducts. Selected precursor ions were recorded to scan product ions. With
negative ion APCI-MS and MS/MS methods samples were directly injected to MS and ammonia gas
flow was optimized to generate negative [FA]-, [M-H]- and [M-FA-H-100]- ions of TAGs. Ions were
fed to MSPECTRA calculation program to determine the TAG molecular weight distribution and
regioisomerism.
These methods seemed to be useful in determining the regioisomeric structure of human milk TAGs. In
the poster, the results obtained by different methods are compared. The main disadvantage of
uHPLC/ESI-MS/MS method was the overlapping TAGs with isobaric DAG fragments. In negative ion
analysis the use of chemical ionization would be preferred instead of APCI to get more intense [M-H]-
ions. Thus, there would be need for equipment with direct exposure probe. Further developing of
existing methods is needed to get tailored calculation software and one sophisticated method, which
can be performed with single equipment and is applicable to different analysis. Overall, the MS/MS
methods reveal yet undetermined differences and the degree of variation between human milk samples
from different mothers.
Keywords: tandem mass spectrometry, human milk, triacylglycerol

572
Fast Analytical Methods

FINGERPRINTING OF HOP EXTRACTS BY TANDEM MASS SPECTROMETRY

Claudia Falavigna, Arnaldo Dossena, Chiara Dall’Asta and Gianni Galaverna

Department of Food Science, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma (Italy)

Among hop (Humulus lupulus L.) secondary metabolites, those of interest for brewing are essential
oils, bitter acids and prenylflavonoids. Hop bitter acids are alyciclic phenolyc compounds classified as
α-acids (mainly cohumulone, humulone and adhupulone) and β-acids (i.e. colupulone, lupulone and
adlupulone). Beer bitter taste is mainly due to the isomerisation of α-acids to iso- α-acids during worth
boiling. Prenylflavonoids are primarily represented by xanthohumol, a prenylated chalcone largely
studied in the medical field on account of its anti-cancer and antioxidant activity as well as its
capability in inhibiting low-density lipoprotein oxidation. Whereas xanthohumol is not abitually
monitored in hop and hop-products, the analysis of bitter acids is routinely based on HPLC-UV
techniques, which do not allow the separation of the isomers or the detection of minor hops acids as
prehumulone, prelupulone, adprehumulone and adprelupulone .
This work is aimed to characterize a crude hop extract using LC-DAD-ESI-MS/MS technique. The
secondary metabolite profile was univocally characterized by MS/MS, comparing the fragmentation
pattern with those reported in literature. Our method allowed for the simultaneous detection of several
hop secondary metabolites, including α- and β-acids, minor hop acids, xanthohumol and
isoxanthohumol. Simultaneously, in a preliminary study, the same extract has been analyzed through
NMR technique in order to allow the simultaneous monitoring of bitter acids, prenylflavonoids and
terpenes. The obtained results show that the combination of such advanced techniques may be
promising to obtain a complete metabolite fingerprint to be use for hop characterisation and
authentication.
Keywords: Humulus Lupulus L., bitter acids, xanthohumol, LC/ESI-MS/MS, NMR.
References
J. De Keukeleire, G. Ooms, A. Heyerick, I. Roldan-Ruiz, E. Van Bockstaele and D. De Keukeleire. J.
Agric. Food Chem. 2003, 51, 4436-4441.
M.A. Farag, A. Porzel, J. Schmidt, L.A. Wessjohann. Metabolomics. 2011,DOI 10.1007/s11306-011-
0335-y.
L. Ceslova, M. Holcapek, M. Fidler, Drstickova, M. Lisa. J. Cromatog. A. 2009, 1216, 7249-7257.
P.J. Magalhaes, L.F. Guido, J.M. Cruz, A.B. Barros. J. Cromatog. A. 2007. 1150, 295-30

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Fast Analytical Methods

DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR

DETERMINATION OF GRAYANOTOXINS IN MAD HONEY SAMPLES

Elmas Öktem Olgun, Öznur Karaoğlu, Muammer Kaplan,

TUBITAK Marmara Research Center, Food Institute, 41470, Gebze, Kocaeli, Turkey

Grayanotoxins (GTXs) are a group of chemical compounds found naturally in plants from the
Ericaceae family which includes rhodendrons. A toxic Rhododendron species, R. ponticum, native of
the Black Sea region is commonly used as folk medicine for the treatment of rheumatic or dental pain,
common colds and oedema. Honey produced from pollen and nectar of these flowers is known as “mad
honey”. The consumption of “mad honey” causes intoxications in humans and the severity of
symptoms may vary from mild to life-threatening depending on the amount consumed [1]. Therefore,
identification and quantitative determination of toxic GTX compounds present in honey samples is
very important. In this study, a rapid LC-MS/MS method with good accuracy and sensitivity was
developed and validated for the quantification of the most toxic GTXs, GTX I and III, in honey
samples. GTX I and III were isolated from honey samples by methanol extraction and then analysed by
LC-MS/MS. The chromatographic separation was achieved on X Terra C18 analytical column (150
mm × 2.1 mm i.d., 5-µm particle size), with methanol-water containing 0.1% acetic acid as the mobile
phase at a flow rate of 0.3 mL/min. Monitoring ions of GTX I and II were m/z 435/375 and m/z
335/317, respectively. Method was validated according to the criteria of the European Union Decision
2002/657/EC [2]. The linearity of the method for GTXs was established in the range of 0.5-1.5 ng/mL
with an analysis time of less than 15 min. The intra- and inter-day precision was less than 16.3%. The
average recoveries for spiked honey samples spiked at 1 mg/kg for GTX I and III were 73% and 101%
respectively.
The developed method was successfully applied for determination of GTXs in 7 mad honey samples
collected from 3 different provinces in the Eastern Black Sea Region. GTX I and III were detected in
all of the samples in the range of 10.9-28.6 mg/kg and 1.3-14.0 mg/kg respectively.
Keywords: Grayanotoxin; mad honey; LC-MS/MS
References:
[1] I. Koca, A. F. Koca, Poisining by mad honey: A brief review, Food and Chemical Toxicology, 45,
1315-1318, 2007.
[2] Commission Decision 2002/657/EC implementing Council Directive 96/23/EC concerning the
performance of analytical methods and the interpretation of results.

574
Fast Analytical Methods

ANALYTICAL METHOD FOR 14 SULFONAMIDES IN ENVIRONMENTAL AND FOOD

SAMPLES BY ATOMATED ON-LINE SOLID PHASE EXTRACTION-LIQUID
CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY

Jin-Wook Kwon1, JeeEun Yang1, Mi-Jung Park1, Young-Ok Yu2

Animal, Plant and Fisheries Quarantine and Inspection Agency (QIA), Busan, Rep. of Korea , Waters
Korea Limited, Seoul, Rep. of Korea, jinwook@korea.kr

Sulfonamides are widely used to treat terrestrial and aquatic animal diseases and have been found in all
kinds of environmental matrices and food of animal origin and fishery foods. The aim of this study is
to develop the more rapid, easy and direct analysis of large volume liquid samples from environment,
and to apply automatic purification system for sulfonamide antimicrobial residue analysis from meat
and fishery products with on-line SPE-LC/MS/MS. Target sulfonamides were sulfadiazine,
sulfathiazole, sulfamerazine, sulfamethazine, sulfamethoxypyridazine, sulfachlorpyri-dazine,
sulfamonomethoxine, sulfamethoxazole, sulfadoxine, sulfisoxazole, sulfaclozine, sulfaphenazole,
sulfadimethoxine, and sulfaquinoxaline. Automated on-line concentration and purification of samples
were performed using UPLC® with On-line SPE coupled to XEVO TQ-MS controlled by Masslynx
software version 4.1. (Waters, Milford, MA, USA). Concentration and extraction were performed by
Oasis HLB (2.1x30 mm, ; particle diameter 20 µm) with 2 % formic acid/water and 0.5 %
NH4OH/MeOH elution. The HPLC mobile phase used a C18 ACQUITY UPLC BEH (100x 2.1 mm;
particle diameter 1.7 µm) from Waters, which was programmable with 0.1 % formic acid/water and
0.1% formic acid/MeCN. Total analytical time was 16 minutes including 6 minutes’ concentration
after 2,000 µL injection. Sulfonamides were analyzed in the positive ionization mode (PI) with MRM
(multiple reaction monitoring), to prevent cross-talk, not to use of stable isotope as an internal
standard. Under optimal conditions, the practical quantitation limits (PQL) set were in the range of
≤0.01 µg/ml for fresh and sea water by direct injection. The recoveries of 14 sulfonamides achieved
were in the range of 94-108 % with the repeatability, expressed CV (%) was below 7 % in the sea
water calculated by matrix matched calibration. In case of fresh water, the recoveries ranged 89-112 %
with CVs as below 8 %. Each of 1 g of swine and fish muscle, fortified 0.5xMRL (maximum residue
limit) and MRL levels of sulfonamides was extracted by 10 ml acetonitrile then centrifuged and
filtered before introducing on-line SPE. The recoveries achieved were 85-126 % in the swine muscle,
CVs ranged 2-28 % and 82-144 % in the fish muscle, in the range of 2-10 % of CVs with the same
PQL of water samples.
Keywords: sulfonamide antimicrobials, automated on-line SPE-LC/MS/MS, environmental and food
samples
References:
M.J. Garcia-Galan, M.S. Diaz-Cruz, D. Bacelo, Talanta 81 (2010) 355-366. K.Stoob, H.P. Singer,
C.W. Goetz, M. Ruff, S.R. Muller, J. Chromaogr. A 109 (2005) 138.

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Fast Analytical Methods

INVESTIGATION OF LACTIC ACID BACTERIA PROPERTIES

E.V. Bulycheva, E.I. Korotkova, O.A. Voronova, A.A. Kustova, K.V. Derina

National Research Tomsk Polytechnic University, 634050, Russia, Tomsk, Lenina av. 30

Lactobacilliis a genus of Gram-positive facultative anaerobic or microaerophilic bacteria. Lactic acid

bacteria make lactose and other carbohydrates into lactic acid. In most cases, they are non-pathogenic,
many species perform a positive role in human nutrition. In humans they are always present in the
intestines, vagina which are symbiotic and make up a significant part of the intestinal micro flora.
Many speciesare involved in the decomposition of plant residues. They produce lactic acid, and acidic
environment prevents the growth of many pathogenic bacteria and fungi [1]. At present moment more
than 100 species of Lactobacillus (lactic acid) are known. The most common are the cheese sticks
(Lactobacillus casei), acidophilic lactobacilli (Lactobacillus acidophilus), delbryukovskaya coli
(Lactobacillus delbrueckii subsp. Delbrueckii), Bulgarian lactobacillus (Lactobacillus bulgaricus) and
lactic acid bacillus (Lactobacillus plantarum). Scientists continue working with the genome of
lactobacilli to strengthen and improve their useful properties, and new strains emerge every year in
large numbers [2].
Studying the properties oflactic acid bacteria is very important for modern science, so it is necessary to
investigate their properties in different ways. Fluorimetry was selected in this paper; this method is
based on the phenomenon of fluorescence. Fluorescence spectroscopy is a type of electromagnetic
spectroscopy which analyzes fluorescence from a sample. It involves using a beam of light, usually
ultraviolet light, that excites the electrons in molecules of certain compounds and causes them to emit
light typically, but not necessarily visible light. A complementary technique is absorption
spectroscopy. Devices that measure fluorescence are called fluorometers or fluorimeters. Under
appropriate conditions, by this way we can detect the presence of very small amounts of the substance.
Fluorescence analysis is divided into macro-analysis (when viewed with the naked eye) and
microanalysis when the observation is made with a microscope [3].
The phenomenon off luorescence is based on the ability of a substance when irradiated with light
emitting certain wavelengths. Knowing the spectrum of emission (fluorescence) one can determine the
matter [3]. The presence of lactic acid bacteria was determined by adding a certain amount of bacteria
and signal measurements. Results are presented in the form of fluorescence and swallowing spectra.
The absorption spectra were obtained with synchronousscan on the device "Fluorat-02." The
fluorescence spectra were obtained by scanning the registration at a wavelength of 381 nm.
The lower curve corresponds to the content of lactobacilli 1 mL, the upper curve corresponds to the
content of lactobacilli 5 ml. By increasing the height of the lactic acid the content signal increases. This
proves the presence of fluorescence of bacteria on the chosen wavelength.
Lactobacillus study conducted by the method of fluorescence showed some peaks of swallowing and
fluorescence at a different wavelength, each peak matches a certain substance, a part of the bacterial
cell.
This study was supported by Grant FCP “Scientific and Science-pedagogical personnel of innovative
Russia” № 14.740.11.1369
Key words: Lactobacilli, properties, fluorimetry, absorption spectra, fluorescence spectra.
References:
1. Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract
M.F. Fernandez, S. Boris and C. Barbe´s Area de MicrobiologIa, Departamento de Biolog´Ia Funcional, Facultad
de Medicina, Universidad de Oviedo, Oviedo, Spain, Journal of Applied Microbiology 2003, 94, 449–455
2. Carbohydrate metabolism in lactic acid bacteria, Otto Kandler, Antonie van Leeuwenhoek 49: 209-224.
3. Identification of organic compounds, N.A.Anisimova, Training Manual forOrganic Chemistry, Gorno-Altai
State University 2009

576
Fast Analytical Methods

NONENZYMATIC DETECTION OF CHOLESTEROL IN FOOD

K.V.Derina, E.I.Korotkova, E.V. Dorozhko, E.V. Petrova, K.A.Michurina

National Research Tomsk Polytechnic University, Russia, 634050, Tomsk city, Lenin Avenue, 30

Cholesterol is a steroid alcohol with the formula C 27H45OH. It has a great importance in human body,
because cholesterol is the precursor of steroid hormones, bile acids and provitamin D3. Cholesterol
determination in blood is known to be clinically important for diagnosis of various diseases like
cardiac disorders, atherosclerosis, nephritis, diabetes mellitus, myxodema, obstructive jaundice and
cerebral thrombosis [1].
Cholesterol is found in foods of animal origin, such as meat, fish, dairy products and eggs. Substantial
amounts of total body cholesterol are obtained from the diet even though a major portion of the
cholesterol needed for normal body functions is synthesized endogenously [2]. Nevertheless, amount
of consumed cholesterol is important in medical practice. There are two possible ways of decreasing
cholesterol blood level. The first way is usage of different medicines. Another way is to keep special
diet. If the second way was chosen, the content of cholesterol in food becomes extremely important.
Cholesterol is distributed in human serum bonded to high-density (HDLC) and low-density lipoprotein
(LDLC) fractions and to triglycerides as the very low density lipoprotein form. Statistical evidence
from a number of long-term clinical tests seems to justify that high proportions of HDLC and low
proportions of LDLC correlate with lower relative risk of cardiovascular diseases [3]. That is why not
only measurement of total cholesterol but also LDLC and HDLC detection is significant in medical
practice.
Nowadays, fermentative and chromatographic (direct saponification) are widely use. These methods
have their own advantages and disadvantages. The main disadvantages of chromatographic methods
(especially, high-performance liquid chromatography) are a long sample preparation time and a high
level of proficiency. The main disadvantages of fermentative methods are a low reproducibility of the
results and a low sensitivity. Thereby, development of new methods, which has not disadvantages of
fermentative and chromatographic methods, is the main purpose of this work. The basis of the method
is fluorescence spectroscopy. Fluorometry is known as a simple and accurate method of cholesterol
detection.
Results are presented in the form of fluorescence and swallowing spectra. The absorption spectrawere
obtained with synchronousscan on the device"Fluorat-02." The fluorescence spectra were obtained by
scanning the registration at a wavelength of 330 nm.
It is planned to develop a fluorimetric detection method of cholesterol in biological objects.
This study was supported by Grant FCP “Scientific and Science-pedagogical personnel of innovative
Russia” № 14.B37.21.1183
Key words: cholesterol, detection, cardiac disorders, cardiovascular diseases.
References:
1. A More Valid Measurement of Low Density Lipoprotein Cholesterol in Diabetic Patients
S. Hirany, D. Li and I. Jialal, American Journal of Medicine, Vol. 102, No. 1, 1997, pp. 48-53
2. Rapid determination of cholesterol in milk containing emulsified foods
Jang-Hyuk Ahn a, In-Seek Jeong, Byung-Man Kwak, Donggil Leem, Taehyung Yoon, Changyong
Yoon, Jayoung Jeong, Jung-Min Park c, Jin-Man Kim Food Safety Center, Namyang Dairy Co., Ltd.,
Republic of Korea, Korea Food and Drug Administration, Republic of Korea, Department of Food
Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea, Food
Chemistry, 2012, 135, 2411–2417
3. Direct Measure of the Low-Density Fractions of Serum Cholesterol
Neil Purdie, Laura H. Murphy, Robin B. Purdie,Chemistry Department, Oklahoma State University,
Stillwater, Analytical Chemistry, 1991, 63, 2947-2951

577
Fast Analytical Methods

ANALYSIS OF FREE AMINO ACIDS AND THEIR CERTAIN DERIVATIVES IN FOODS BY

HILIC-MS/MS

Tolgahan Kocadağlı1, Kübra Sultan Özdemir1, Vural Gökmen1,2

1
Hacettepe University, Department of Food Engineering, 06800, Beytepe, Ankara, Turkey
2
Hacettepe University, Food Research Center, 06800, Beytepe, Ankara, Turkey
tolgahan@hacettepe.edu.tr

The analysis of amino acids and their derivatives is of great importance in foods as a substantial dietary
source or control of process operating conditions. Many methods involve a pre-/post-column
derivatization step of amino acids and that may cause some drawbacks such as poor sensitivity, low
stability and reaction limitations to secondary amine groups. Hydrophilic interaction liquid
chromatography (HILIC) coupled to tandem mass spectrometry was used without any pre-column or
post-column derivatization of amino acids. Samples were prepared by dilution or aqueous extraction of
samples and injected to column after passing through 0.45 μm nylon filter. Electrospray ionization
operated in positive mode was used and each amino acid was identified by multiple reaction
monitoring according to their specific ion transitions. The HILIC conditions successfully resolved
amino acids and a typical retention time behavior was observed depending on the hydrophobicity and
the side chain charge. Separation of the isomers Leu and Ile indicated the efficiency of the HILIC
column. Responses of amino acid standards were observed in a linear range between 0.1-2 mg/L. This
method is also applicable to the analysis of amino acid derivatives such as melatonin, γ-aminobutyric
acid and theanine. HILIC and tandem mass spectrometry allow quantifying amino acids and their
derivatives in various food and biological matrixes.
Keywords:Free amino acids, hydrophilic interaction liquid chromatography, tandem mass spectrometry

578
Fast Analytical Methods

NEW MICROTITER PLATE FORMAT FOR ENZYMATIC FOOD ANALYSIS

Elisabeth Halbmayr-Jech1, Lukas Frank1, Andrea Klink2, Tobias Hein2, Markus Kainz3
1
Romer Labs Division Holding GmbH, Technopark 1, A-3430 Tulln, Austria
2
ifp Institut für Produktqualität GmbH, Teltowkanalstraße 2, 12247 Berlin, Germany
3
Romer Labs Diagnositc GmbH, Technopark 1, A-3430 Tulln, Austria
Email: markus.kainz@romerlabs.com

For decades enzymatic methods are part of routine analysis of sugars, acids and other metabolites. Due
to the high selectivity of utilized enzymes these methods are highly specific and permit an accurate
quantitative determination of metabolites. Common practice is a single photometric measurement in a
cuvette. With a high sample throughput these methods can be very labor intensive and require a lot of
consumables
A validation of a new microtiter plate format enzymatic method, particularly with a kit for the
determination of Lactose/D-Galactose, was performed. The limit of detection (LOD) for lactose was
determined as 0.005g/100g. To assay the precision of the new method, recovery rates from reference
materials and food matrices with a declared nominal content of lactose were compared to the
traditional cuvette method. Results obtained with the new microtiter plate format are in every respect
comparable with the traditional cuvette method.
It can be stated that the new microtiter plate format enzymatic method has advantages compared to the
traditional cuvette method without losing accuracy. Economic reasons as well as the simple use
indicate the efficiencyof this new microtiter plate method.
Keywords: lactose, D-galactose, enzymatic test kit

579
Fast Analytical Methods

SIMPLIFIED ANALYTICAL METHOD FOR THE DETERMINATION OF ASCORBIC AND

DEHYDROASCORBIC ACIDS IN FRESHLY CONSUMED SALADS

Raffaella Preti, Giuliana Vinci

Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome,

Rome, Italy E-mail raffaella.preti@uniroma1.it

The market of freshly consumed salads is increasing rapidly, due to the consumer perception of
healthiness, their ease to use, and the constant recommendations by many health authorities for a
consumption of at least 5 portions of fruit and vegetables by day.
Vitamin C, including ascorbic acid (AA) and dehydroascorbic acid (DHA), has many biological
activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by
various factors such as genotypic differences, preharvest climatic conditions and cultural practices,
maturity and harvesting methods, and postharvest handling procedures (1). Moreover, owing to the
lability of vitamin C, the foodstuff content in this compound is frequently used as an indicator of
quality and freshness. The determination of vitamin C in freshly consumed salads has therefore a
double target: to assess the nutritional value for human vitamin C intake, and to act as a marker of
product quality.
Many analytical methods, based on different techniques, are reported in the literature for the
quantitative determination of vitamin C, but HPLC has demonstrated to be the most reliable (2). The
extraction procedure required in vegetables is usually quite time and solvent consuming, involving two
or three extraction steps to achieve good recoveries, due mainly to the complexity of the matrix, often
with strong cellular walls that encage the analytes.
In the present study the application of HPLC to the determination of AA and DHA levels in some
freshly consumed salads is described. The method was applied to six varieties of commonly consumed
salads: three were vegetables with a soft texture(rocket, red oak leaf, and baby lettuce), the remaining
had an harder texture (escarole, continental and romaine lettuce).In order to optimize and to make
easier the overall procedure we have introduced some modifications both in the sample pretreatment
operations, by the use of an ultrasonic bath, and in the chromatographic determination, with an aqueous
mobile phase, achieving good recoveries (> 90%) and repeatability. Therefore the method
demonstrated to be suitable for routine analysis.
The vitamin C content observed was in the following order: rocket > continental > red oak leaf > baby
lettuce > escarole > romaine lettuce.
Keywords: Salads, Ascorbic Acid, HPLC, vitamin C.
References
(1) Zhan L., Hu J., Ai Z., Pang L., Li Y., Zhu M. (2013). Light exposure during storage preserving
soluble sugar and L-ascorbic acid content f minimally processed romaine lettuce (Lactuca sativa L.
var. longifoglia). Food Chemistry, 136: 273-278.
(2) Vinci G., Botrè F., Mele G.(1995) Ascorbic acid in exotic fruits: a liquid chromatographic
investigation. Food Chemistry, 53: 211-214.

580
Fast Analytical Methods

A NEW TOOL TO ESTIMATE THE SUNI-BUG DAMAGE IN WHEAT: MIXOLAB

Kevser Kahraman1, Hamit Köksel2

1
Abdullah Gül University, Department of Food Engineering, Kayseri, Turkey
2
Hacettepe University, Department of Food Engineering, Ankara, Turkey

It is known that the pre-harvest attack of wheat by some heteropterous insects gives wheat flour with
reduced bread-making quality of the resulting flour. Before harvest, these insects inject their salivary
secretions into maturing wheat ears when they feed. The secretions contain proteases that break down
the gluten structure during mixing and fermentation. Flour obtained from bug-damaged wheat has
weak dough properties and poor baking quality due to enzymatic degradation of gluten proteins.
Various rheological methods, e.g. a modified sedimentation test, a microassay based on the
measurement of gluten-gel height, and a baking test, have been used for the detection of bug damage in
wheat. Mixolab is a new instrument, and the information so far published on the Mixolab indicates that
it has a high potential for use in cereal quality research. The aim of this study was to test the possibility
of using Mixolabto approximately estimate suni-bug damage in flour. For this purpose, in this study a
new Mixolab protocol was created; mixing period for 3 min at 110 rpm, resting (incubation) period for
20 min (without mixing) and mixing period for 5 min at 110 rpm. During the experiment, the
temperature was held constant at 35°C, which is the optimum temperature for suni-bug protease
activity. A crude suni-bug enzyme extract was prepared from the heavily bug-damaged wheat sample
and flour samples were replaced with the extract at the addition levels of 0.25, 0.50, 1.00, and 2.00%,
respectively. A 50-g sample (14% mb) was placed into the Mixolab bowl, and the water required for
optimum consistency (1.1 Nm) was added. The decrease in consistency between the 2.9 th minute and
the 28th minute was calculated. Considerable decreases in the Mixolab consistency were observed after
the 20-min incubation. Consistency also decreased during the second mixing stage. The decreases
became sharper as the supplementation level of suni-bug enzyme extract increased. The change in
Mixolab consistency between the 2.9 th and 28th minutes was found to be significantly correlated with
the enzyme extract supplementation level. This was a good indication that the decrease in Mixolab
consistency values could be used to determine bug damage in flour. However, the behavior of weak
and strong flours differed in relation to enzyme extract supplementation level. Making some
calculations on the Mixolab data solved this problem. For this purpose, the slope of each curve was
calculated for the period from the 23rd minute to the 28th min at 0.1-min intervals. These slopes were
plotted against time and it was observed that weak and strong flour samples followed a general trend,
slopes first increased and reached a maximum value and then suddenly decreased. These maximum
slope values were plotted against supplementation level. The slopes of the new plots (0.06 Nm/min)
were same for both sound samples of both weak and strong wheat flours. This observation seemed to
solve the problem of differences in the behavior of weak and strong flours in regard to enzyme extract
supplementation level.
Keywords: Mixolab, Suni-bug damage
References: K. Kahraman, H. Köksel, “Estimation of Protease Activity by Use of Mixolab”, Chapter 8
in Mixolab: A New Approach to Rheology, (Eds. A. Dubat, C. Molina-Rosell, E. Gallagher), 59-64,
St.Paul, MN: AACC International Press, 2013.

581
Fast Analytical Methods

TLC-BIOAUTOGRAPHY: A FAST METHOD FOR SCREENING BIOLOGICAL

ACTIVITIES OF WILD MUSHROOMS EXTRACTS

Lina Smolskaite1,2*, Thierry Talou1,, Petras Rimantas Venskutonis2

1. Université de Toulouse, UMR 1010 INRA/INP-ENSIACET, Laboratoire de Chimie Agro-

Industrielle 4 allée Emile Monso FR-31030 Toulouse
2. Kaunas University of Technology, Faculty of Chemical Technology, Department of Food
Technology, K. Donelaicio G. 73, LT-44249 Kaunas
Contact Author: lina.smolskaite@gmail.com

Thin-layer chromatography (TLC) combined with chemical detection methods, is a well known
effective, fast and inexpensive technique for fractionnation, isolation and detection of secondary
metabolites molecules. Combined with biological detection method, it is named TLC bioautography.
and can be thought of as a simple on-line method permitting separation of complex mixtures and
localization of biological active spots on TLC plate. In the otherhand, if interest in mushrooms for
development of neutraceuticals and functional ingredients is quite recent, it has been boosted by the
increased consumer demand for natural functional foods. In the present study, antioxidant and
antibacterial properties of 7 underutilized wild mushroom extracts (Polyporus schweinitzii, Inonotus
hispidus, Tricholoma columbetta, Tricholoma caligatum, Boletus xchrysenteron, Hydnellum
ferruginemum, Agaricus bisporus) were evaluated in a 2 steps methodology: antibacterial and
antioxidant activity evaluation of raw extracts followed by TLC-bioautography screening of the best
ones in order to isolate active compounds. Dried mushrooms were sequentially extracted by organic
solvents with increasing polarity (cyclohexane, dichloromethane, methanol, water) while antioxidant
and antibacterial activities of raw extracts were determined respectively by using DPPH, ABTS and
FRAP methods and agar diffusion assay. Then TLC-bioautography was performed on mushroom
extracts that showed strongest biological activities. It was the case for methanolic extracts of Polyporus
schweinitzii and Inonotus hispidus that stated clear inhibition zones against Escherichia coli and
Pseudomonas aeruginosa.
This study was supported by Research Council of Lithuania and by Midi-Pyrénées Regional Council.
Keywords: mushrooms, TLC-bioautography, antioxidant, antibacterial
References:
1) Lihua Gu, TaoWu, Zhengtao Wang (2009) TLC bioautography-guided isolation of antioxidants
from fruit of Perilla frutescens var. acuta; Food Science and Technology 42; p. 131–136;
2) Irena M. Choma, Edyta M. Grzelak (2011) Bioautography detection in thin-layer chromatography;
Jurnal of Chromatography A; 1218-19; p. 2684–2691;

582
Fast Analytical Methods

A NEW APPROACH BASED ON OFF-LINE COUPLING OF HIGH-PERFORMANCE

LIQUID CHROMATOGRAPHY WITH GAS CHROMATOGRAPHY - MASS
SPECTROMETRY TO DETERMINE ACRYLAMIDE IN COFFEE BREW

G.P. Blanch, F.J. Morales, F. de la Peña Moreno and M.L. Ruiz del Castillo

Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), c/ Juan de la Cierva 3,

28006 Madrid, Spain
fjmorales@ictan.csic.es

Acrylamide (2-propenamide) was labeled in 1994 as most likely carcinogenic to humans by the
International Agency for Research on Cancer (1). EFSA is monitoring, since 2007, the levels of
acrylamide in different food commodities, being fried potato products, baked goods, and coffee the
most important sources of dietary acrylamide exposure. It is known that coffee contribution is about
39% to the total acrylamide exposure (2). Most methods reported in the literature to determine
acrylamide, in order to establish the exposure of consumers to this compound, are mainly based on LC-
MS/MS and by GC-MS. However, although all these methods are well performing for determination of
acrylamide in cereal products and potato, some of them experienced problems with matrices as coffee
(3).
In order to isolate acrylamide from other coffee components, several extraction procedures have been
proposed as the extraction with water (or also exceptionally with methanol) followed by an Solid Phase
Extraction step with different cartridges. This procedure has been equally employed before LC (3) and
GC analysis. However, coelutions with other matrix components are not always totally eliminated.
To overcome the interference problems arise when intending to determine acrylamide in coffee brew.
Here we propose the employment a new method based on off-line coupling LC with GC-MS, which is
based on the use of LC as a preseparation technique replacing the above-mentioned conventional
extraction procedures. This approach consists essentially of three steps: the direct introduction, with no
previous treatment, of coffee brew into the liquid chromatograph, the subsequent collection of the LC
fraction containing acrylamide, its concentration under nitrogen and the final introduction of the
collected fraction into GC coupled with MS for its chromatographic analysis and mass spectrometric
detection. The composition of the LC mobile phase and the flow rate were studied to select those
conditions that allowed separation of acrylamide without coeluting compounds. The off-line LC-GC-
MS method developed was applied to the detection of acrylamide in five different coffee brew
samples, three powders, and two instant. Under the conditions selected recoveries close to 100% were
achieved while LODs and LOQs equal to 5 and 10 µg/L for acrylamide in brewed coffee were
obtained.
(1) International Agency for Research on Cancer (IARC), Some industrial chemicals, in IARC
Monographs on the Evaluation of Carcinogenic Risk to Humans, Lyon, France 1994, Vol. 60, pp. 389–
441.
(2) Svensson, K., Abramsson, L., Becker, W., Glynn, A., Hellen ¨ as, K. E., Lind, Y., Rosen, J., Food
Chem. Toxicol. 2003, 41, 1581–1586.
(3) Roach, J. A. G., Andrzejewski, D., Gay, M. L., Nortrup, D., Musser, S. M., J. Agric. Food Chem.
2003, 51, 7547– 7554.
Keywords:Acrylamide, coffee brew, multidimensional technique and sample preparation.
Acknowledgement: This work was supported by the grant AGR1464-ANALISYC-II (CAM).

583
584
Quality Markers in Food

585
Quality Markers in Food

SOME CHEMICAL PROPERTIES OF COMMERCIAL HONEYS CONSUMED IN

ISTANBUL

Harun URAN1, Filiz AKSU1, Dilek DULGER1

1
Istanbul Aydın University, Anadolu Bil Vocational School of Higher Education, Food Processing
Department, Istanbul/Turkey
ddilekdulger@gmail.com

The quality and biochemical properties of honey are related to honey maturity, production methods,
processing and storage conditions, climatic conditions aswellas the nectar source of the
honey(Bogdanov, 1999; Oddo & Bogdanov 2004).The some chemical properties of 35 honey samples
purchased in the Istanbul region of Turkey were determined in this study. The biochemical
characterizations were as follows: average moisture (%16.31±1.40), ash (%0.30±0.29),
hydroxymethylfurfural (HMF) (8.09±7.63 mg/kg), pH (4.32±0.34) , acidity (% 0.30±0.09). Honey is a
concentrated solution of glucose and fructose with other minor sugars. Honey is submitted to thermal
treatments for two different reasons: (1) to modify its tendency to crystallisation or delay its
appearance and (2) to destroy the micro-organisms which contaminate it. HMF is formed in honey via
hexose dehydration and Maillard reaction (Tosi et al. 2002). HMF is used as an indicator of freshness
and degree of heat treatment applied during processing of honey (Terrab et al. 2002) The mean of
HMF was found 8,09±7,63 mg/kg with the range of 1,08 to 30,69 mg/kg in our study. Significantly
lower levels than the data were reported for honeys from France (3.28 mg/kg, Devillers et al. 2004),
Italy (7.80 mg/kg, Esti et al. 1997) and Turkey (25.9 mg/kg, Akyuz, Bakirci, Ayar, & Tuncturk, 1995).
Mendes et al. (1998) reported HMF levels in the range of 1.7–471 mg/kg. Maximum concentration of
HMF that could be present in honey is 40 mg/kg according to the national codex (Anonymous 2005). It
is important that the essential precautions should be taken to ensure standardisation and rationalisation
of beekeeping techniques, manufacturing procedures and storing processes to improve honey quality.

Keywords: HMF, honey, heat treatment, chemical properties

Anonymous. 2005.Turkish Food Codex Standard for Honey (No:2005/49), Official Gazette
26026/17.12.2005, Turkish Prime Ministership,Ankara, Turkey.
Tosi, E.A., Ciappini, M., RE, E. and Lucero, H. 2002. Honey thermal treatment effect on
hydroxymethylfurfural content. Food Chem. 77, 71–74.
Terrab, A., Diez, M. J., & Heredia, F. J. 2002.Characterization of Moroccan unifloral honeys by their
physicochemical characteristics. Food Chemistry, 79, 373–379.
Oddo, L. P., & Bogdanov, S. 2004.Determination of honey botanical origin: Problems and issues.
Apidologie, 35, S2–S3.
Devillers, J., Morlot, M., Pham-Delegue, M. H., & Dore, J. C. 2004.Classification of monofloral
honeys based on their quality control data. Food Chemistry, 86, 305–312.

587
Quality Markers in Food

MELTING PROPERTIES OF ORANGE-ICE SLABS WITH PARTICLES OF DIFFERENT

SIZE

Arinç Kaftan

Food Processing Department, Datça K.Y.M.Y.O,

Muğla Sıtkı Koçman University, 48900, Datça, Muğla, Turkey

Fruit-ice production has been known as one of the common method of fruit processing. As the orange-
ice slab gets converted from solid to liquid phase at ambient temperature, the product loses both its
strength and hardness which are known as the desired attributes according to the consumers. Aim of
this study was to estimate the melting behavior in orange-ice slabs by using experimental data. Melting
of orange-ice slabs was investigated after freezing in still air. Freezing process was progressed in cold
store. Frozen orange-ice slabs were evaluated for their melting time and they were calibrated according
to the time-temperature profile. The frozen orange-ice slabs were obtained from crushed oranges in
different size and shape. The rate of melting within each orange-ice slab was concluded in three main
groups on the basis of surface, center and bottom values, respectively. Melting rate in orange-ice slabs
with particles of large size were denoted for the surface, whereas the melting rate in slabs with particles
of medium size represented both for center and bottom, statistically. Melting rate was the highest both
at the center and at the bottom for the orange-ice slabs with particles of small size, and was the highest
at the surface for the orange-ice slabs with particles of medium size.
Key words: orange-ice, freezing, melting rate.

588
Quality Markers in Food

DAYLIGHT EFFECT ON COLOR OF EXTRA VIRGIN OLIVE OIL

Arinç Kaftan

Food Processing Department, Datça K.Y.M.Y.O,

Muğla Sıtkı Koçman University, 48900, Datça, Muğla, Turkey

Extra virgin olive oil without any rafination process has been preferred by the consumers for its unique
color and flavor. Change and/or loss of color components in olive oil have usually been associated with
food and nutrition safety at the same time. In this study daylight effect on extra virgin olive oils that
were obtained from supermarkets in South Aegean region were evaluated by using S(yellow), K(red),
M(blue) and N (neutral) filter values during the period of six week. For this reason the ranges of (0-70)
for K; (0-70) for S; (0-40) for M and (0-3.9) for N were used. It has been seen a two stage change for K
value within all filter values. The color parameter of K retained its initial value of 1,4 at the first stage
during the first week but showed a steady state increase after this stage. The rate of this change which
has been determined by the initial concentration of pigments in olive oil has been associated with first
order reaction kinetics. It has been observed that K value kept its stability under daylight during the
first week and that daylight had no effect on color parameters other than K value in extra virgin olive
oil during the period of observation.
Key words: Extra virgin olive oil, daylight, reaction rate.

589
Quality Markers in Food

MINERAL AND TRACE METAL LEVELS IN SOME FOODSTUFFS COLLECTED FROM

ROMANIA MARKET

Voica Cezara, Kovacs Melinda

National Institute for R&D of Isotopic and Molecular Technologies- 71-103 Donath Str.,Cluj-Napoca,
400293, Romania, email: cezara_voica@yahoo.com

Inductively coupled plasma mass spectrometry (ICP-MS) is a very powerful technique for obtaining
very low levels of trace element and high sample throughput. It is a rapid analytical technique that
shows potential for use in routine multielemental analysis of samples in quality control and safety
laboratories of the food industry, as well as of food regulatory laboratories.
The content of mineral and trace elements were determined in different types of food samples from
Romania market (tomato juices, cereal products, vegetables food, dairy products from milk).
Optimized analytical procedure consists of digestion under pressure using an ultrapure nitric acid
HNO3, followed by multi-elemental analysis by a quadrupole ICP-MS, Perkin-Elmer, Elan DRC-e.
A primary analysis was performed using a semi-quantitative method available with ICP-MS
instrumentation (e.g., Perkin–Elmer Total Quant III). Levels of approximately 81 elements were
determined; several elements, such as Ca, Na, K, Mg, are present at mg/kg level, whereas elements
such as Cr, Fe, Co, Ni, Zn are present at a few μg/g.
Quantitative methods based on external calibration were than derived to determine accurately the
concentrations of some toxic metals (As, Cu, Cd, Pb).The accuracy of the procedure was confirmed by
certified reference materials (NCS ZC 85006). The selected criteria of performance (as linearity, LOQ,
specificity, trueness, repeatability, and intermediate precision reproducibility) demonstrated that the
use of this digestion for sample preparation and the ICP-MS for detection permitted an accurate
determination of studied elements in several types of food samples.

590
Quality Markers in Food

CUCURBITACINES IN CUCURBITS - BEWARE OF BITTER FRUITS

Isabelle Kölling-Speer, Mandy Wallich, Sandra Buchmann, Karl Speer

Technische Universität Dresden, Department of Special Food Chemistry, Dresden, Germany

E-Mail address: Isabelle.Koelling-Speer@chemie.tu-dresden.de

Cucurbitacines are highly oxidized tetracyclic triterpenes nearly exclusively present in plants of the
family of the Cucurbitaceae namely squash plants. They are assigned, e.g. cytotoxic, hepatoprotective,
antiinflammatoric, and antitumor effects, but they are also associated with poisoning after consumption
of bitter-tasting pumpkins, cucumbers, melons, and zucchinis.
Whereas a great deal is known about the medically applied Cucurbitacin-rich colocynth, even from
thorough investigations by our working group [1,2], only little information is available about
Cucurbitacines in squashes and gourds [3].
Therefore, numerous fruits and, to some extent, the leaves and seeds of plants belonging to the
Cucurbita genus i.e. of commercial Turks Turban, Hokkaido, Sweet Dumpling as well as three
squashes from private cultivation were analyzed with regard to the cucurbitacine composition using
HPLC-DAD and LC-MS.
As expected, no cucurbitacines were detected in the flesh of the commercial pumpkins - both edible as
well as decorative gourds - but surprisingly high amounts of cucurbitacine were analyzed in the three
squashes grown in the private cultivation. These fruits were derived from plants grown from seeds that
were harvested in the previous year.
Keywords: Cucurbitacine, Cucurbitaceae, pumpkin, gourd
References:
[1] P. Winkler, I. Kölling-Speer, T. Kurzrock, M. Gruner, M. Solf, K. Speer, Lebensmittelchemie
2007, 61, 21
[2] S. Buchmann, I. Kölling-Speer, K. Speer, M. Gruner, A. Shevchenko, Lebensmittelchemie 2011,
65, 113
[3] J. Kirschman, R. Suber, Fd Chem. Toxic. 1989, 27, 555

591
Quality Markers in Food

LATVIAN ANTIOXIDANT CHARACTERISTICS OF HERBAL TEA TYPES

F.Dimiņš, V.Miķelsone, M.Kaņeps

Department of Chemistry, Latvia University of Agriculture

Our work objective was to characterize properties and antiradical activity of the herbal tea collection in
Latvia. To characterize antioxidant properties of herbal tea high-pressure, liquid chromatography and
spectrophotometry methods were used. Antiradical activity was determined by spectrophotometry. The
antiradical scavenging activity was measured by the DPPH (2, 2-diphenyl-1-picrylhydrazyl) reaction. The
results of the herbal tea antiradical scavenging activity were figured as the broken down quantity of DPPH
on 100 grams of the herbal tea. Individual polyphenols in the herbal tea were identified and determined by
following liquid chromatography. Antiradical scavenging activity (the quantity of broken down DPPH on
100 grams tee) of the herbal tee was found to be 300 micromol×100 g-1 of tea. Chromatographically there
were identified and defined following polyphenols in the herbal tea: Gallic - , Caffeic - , Chlorogenic - ,
Ferulic acids, Rutine, Catechin, Vaniline, Epicatechine. Altogether 10 different varieties of herbal tea
samples were analyzed. The results of analysis show that different types of herbal tea in the composition
may be substantially different. Polyphenol content of herbal teas vary in the range of 1 mg in 100 g of tea
up to 8 g per 100 g of tea. In the case of virus-related illness, infections and widespread attenuation, it is
recommended to take tea with high content of rutin, which is included in the Verbascum thapsus L.,
Alschemilla vulgaris L., Comarum palustre L. herbal tea.
Key words: herbal tea, polyphenols, antiradical scavenging activity
Acknowledgments
Publication and dissemination of research results has been made due to the funding of the ERAF Project
„Promotion of scientific activities of LLU”, Contract
No. 2010/0198/2DP/2.1.1.2.0/10/APIA/VIAA/020.

592
Quality Markers in Food

LIPID OXIDATION AND SUGAR DEHYDRATION PRODUCTS CREATING HEALTH

RISKS IN REPEATEDLY USED FRYING OILS

Neslihan Göncüoğlu1, Vural Gökmen1,2

1
Hacettepe University, Department of Food Engineering, 06800, Beytepe, Ankara, Turkey
2
Hacettepe University, Food Research Center, 06800, Beytepe, Ankara, Turkey
neslihangoncuoglu@hacettepe.edu.tr

Deep-fat frying is a common cooking process in which immersing food and hot oil come into contact
at 150°C to 190°C. Several chemical reactions take place in frying oil and food along with heat and
mass transfers during frying. Autoxidation, thermal polymerization, thermal oxidation, isomerization,
cyclization and hydrolysis are some of the reactions occurring in the frying oil. Maillard reaction, sugar
dehydration, starch gelatinization and protein denaturation are the reactions in food. These reactions
produce a pool of neo-formed compounds, some of which are undesirable, that cause physical and
chemical changes in the frying oil. Repeated use of frying oils results with the accumulation of these
undesirable compounds that affect the quality of frying oil and fried food, thus create health risks.
25% of sugar containing model dough and potatoes were used as frying materials in order to test
accumulation of these undesirable compounds in frying oils. 50 frying cycles, each frying cycle was 5
minutes, were performed at 160, 170, 180°C and oils were collected every 5 cycles. Accumulation of
2,4-decadienal, a genotoxic compound, and 4-hydroxy-2-trans-nonenal, a cytotoxic and mutagenic
compound, was monitored in frying oils. 3-Deoxyglucosone and 3,4-dideoxyglucosone-3-ene, which
are reactive dicarbonyl compounds transferred from frying food, accumulated in oil during frying.
Moreover, a linear increase in the content of 5-hydroxymethylfurfural, which is a possibly cytotoxic
and carcinogenic compound, was determined in frying oils at all temperatures studied. Consequently,
repetitive frying operations pose health risks depending upon the accumulation of undesirable neo-
formed compounds originated from both frying food and oil.
Keywords : Frying oil, lipid oxidation, sugar dehydration

593
Quality Markers in Food

DEVELOPMENT OF MALONDIALDEHYDE DURING DYNAMIC GASTROINTESTINAL

In vitro DIGESTION OF MARINE PUFA

Karin Larsson1*, Marie Alminger1, Robert Havenaar2,Ingrid Undeland1

1
Dept. of Chemical and Biological Engineering, Food Science, Chalmers University of Technology, SE
412 96 Gothenburg, Sweden, e-mail; undeland@halmers.se
2
TNO, the Netherlands

An increased intake of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) is recommended for
their preventive effect on cardiovascular disease. Because of the susceptibility of PUFA to oxidize,
which results in certain toxic oxidation products like malondialdehyde (MDA) and 4-hydroxy-2-
hexenal (HHE), the fate of marine PUFA and their oxidation products during gastrointestinal (GI)
digestion have recently been addressed. Our own studies1have revealed that cod liver oil oxidized in
terms of increased TBA-reactive substances (TBARS) during a static in vitro digestion. Cod liver oil
containing preformed oxidation products resulted in further elevated TBARS levels. It has also been
reported that a diet containing oxidized n-3 PUFA increased HHE levels and inflammatory markers in
plasma of mice compared with a non-oxidized diet2. In order to prevent oxidation of the valuable LC
n-3 PUFA during the GI-passage, it is thus important to understand more about lipid oxidation under
the specific conditions appearing in the GI-tract. Among other things, this calls for the use of models
that are as realistic as possible, and also for better insight into the impact of the meal matrix in which
the LC n-3 PUFA are located. The aim of this study was to follow GI oxidation of LC n-3 PUFA
supplied in different forms (as fish oil or fish) in a dynamic computer controlled GI model (Tiny-TIM).
The LC n-3 PUFA containing samples consisted of cod liver oil with varying amount of preformed
oxidation products, as well as minced fish muscle. The latter were made from herring or salmon, and
were digested either in a raw or oven baked state. Blank GI digestions were also run without oil or fish
present. For digestion, the samples were subjected to a dynamic GI in vitro model (Tiny-TIM)
developed at the Netherlands Organization for Applied Scientific Research (TNO), simulating the
gastric and upper small intestine. Samples were withdrawn every 30 min and the digestion continued
for a maximum of 300 min. Lipid oxidation was followed in terms of MDA,which wasmeasured by
HPLC after derivatization with 2,4-dinitrophenylhydrazine.
Data on MDA levels in samples from the gastric lumen, the intestinal lumen and following intestinal
absorption will be presented and discussed.
Key words: PUFA, gastrointestinal, oxidation, MDA. TIM
References:
Larsson, K. et al. Oxidation of Cod Liver Oil during Gastrointestinal In Vitro Digestion. J Agric Food
Chem. 2012, 60, 30, 7556-7564 Awada, M. et al. Dietary oxidized n-3 PUFA induce oxidative stress
and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells.The Journal
of Lipid Research,2012, 53, 2069-2080.

594
Quality Markers in Food

THE COMPARISON OF BIOLOGICAL POTENTIAL OF WHITE CABBAGE VARIETIES

USING THE ACCUMULATED SURVIVAL INDEX (ASI) CONCEPT

Zuzanna Poleska-Muchlado, Anna Piekarska, Barbara Kusznierewicz, Tadeusz Pilipczuk,

Marzena Szczygłowska, Edyta Malinowska-Pańczyk, Piotr Konieczka, Jacek Namieśnik,
Agnieszka Bartoszek

Gdansk University of Technology, Faculty of Chemistry

e-mail: agnieszka.bartoszek@pg.gda.pl

During the development of novel pharmaceuticals, the first step in the assessment of their biological
potential involves the recognition how the substance of interest influences the growth of immortal
eukaryotic cell lines in in vitro cultures. The parameters EC10, EC50, and EC90 that refer to the
growth inhibition in 10%, 50% and 90% respectively, are determined and serve as a measure of
biological efficacy of the compound in question. In the case of health promoting functional foods or
plant biofumigants, a similar quantitative approach to the initial evaluation of biological properties of
raw materials, as well as monitoring of changes in bioactivity upon processing and storage, would be
extremely convenient. It would enable quantitative pinpointing by correlation studies e.g. the most
bioactive components, biochemical activities or processing parameters that impact the health quality of
final products most. Unfortunately, such a simple evaluation of biological potential that has been
successfully applied by pharmaceutical industry in screening bioactive substances is not practical in the
case of foods. The problem lies in the very low toxicity, an obvious feature of edible and safe
compounds or mixtures, which makes it impossible to reach substantial inhibition of cellular growth at
relevant concentrations. Here, we propose another mathematical interpretation of data derived from
cell growth inhibition (cytotoxicity) experiments which translates the concentration dependent changes
in cell viability into one numerical parameter. We have called this parameter “survival index” and it is
calculated as the area under the cell growth curve for a given time of exposure of cells to the food/plant
sample studied. However, in the case of natural mixtures (as found in foods), it is advisable to carry out
the cytotoxicity evaluation for different exposure times as the individual ingredients may differ in
stability. The sum of “survival indexes” calculated for different treatment schemes for a given sample
becomes the “Accumulated Survival Index” - ASI.
The application of the ASI concept for the comparison of biological potential of 11 different cultivars
of white cabbage (Brassica oleracea var. capitata f.alba), as well as correlations of their biological
activity with the content of bioactive components (glucosinolates and products of their degradation,
antioxidative activity, metal content, myrosinase activity) will be presented.
Keywords: biological potential, accumulated sulvival index, Brassica cultivars
Project „The exploitation of white cabbage for phytoremediation and biofumigation of soils
(AGROBIOKAP)” co-financed by European Union from European Regional Development Fund in a
framework of the Innovative Economy Operational Programme 2007-2013

595
Foodomics

597
Foodomics

EFFECT OF pH ON THE INTERACTION OF β-LACTOGLOBULIN WITH Kluyveromyces lactis

β-GALACTOSIDASE AND ITS EFFECT ON ENZYMATIC ACTIVITY

Elizabeth Del Moral-Ramírez1, Julio Lenin Domínguez-Ramírez2, Carmen Pérez Rangel3, Alma
Cruz Guerrero3, Lorena Gómez-Ruiz3, Gabriela Rodríguez-Serrano3, Mariano García-Garibay1, 3,
and Judith Jiménez-Guzmán1
1
Departamento de Ciencias de la Alimentación, Universidad Autónoma Metropolitana, Lerma.
2
Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana, Lerma.
3
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa.

It has been established that bovine β-lactoglobulin (β-lg) enhances Kluyveromyces lactis β-galactosidase
(KLβ-gal) activity, suggesting that the interaction between β-lg and the enzyme could be responsible for
this effect (1). Since both structure-activity of KLβ-gal and the oligomerization of β-lg –which could be
important for the interaction- are pH dependent, the aim of this work was to study the effect of pH on the
interaction of β-lactoglobulin with Kluyveromyces lactis β-galactosidase and its effect on enzymatic
activity. Lactase activity was determined using ortho-nitro-phenyl-β-D-galactoside (ONPG) as substrate in
the presence of 3 mg/mL β-lg at different pH values ranging from 6.0 to 8.5 and the results were compared
with a control in which activity was measured at the same pH values in buffer solution. The presence of β-
lg showed an activating effect on KLβ-gal activity, which is strongest at pH 7.0 and absent at pH values of
6.0 and 8.5. The interaction between β-lg and KLβ-gal was determined by means of affinity
chromatography, showing that at pH values of 6.0 and 8.5 there is no interaction between both proteins,
but as pH increases along these values an interaction is detected. Comparison of the changes on the
activation with the changes on the interactions between β-lg and KLβ-gal as a function of pH showed a
direct correlation: as the interaction between β-lg and KLβ-gal is stronger the activation increases. Tello et
al (2) reported that as pH raises from 6 to 7.5 small changes in the secondary structure of KLβ-gal take
place, leading to a more active state of the enzyme. The activating effect of β-lg yielded a significantly
higher activity than the one found at the optimum pH in buffer solution (142% activation, α=0.00018)
suggesting that the interaction between both proteins could help to reach an even more active
conformation of KLβ-gal; Furthermore, the quaternary structure of β-lg is pH dependent, being a dimer at
pH between 6.5 and 8.0, and a monomer at pH 6.0 and 8.5 at these pH values no interaction and no
activation of the enzyme was observed, suggesting that the dimer of β-lg is required for both, the
interaction and the activation of KLβ-gal. Optimum pH of the enzyme shifted from 7.5 in buffer solution
to 7.0 in the presence of β-lg suggesting that at this pH β-lg promotes the KLβ-gal conformational state in
which the active site is more accessible to the substrate.
Key words: β-lactoglobulin, Kluyveromyces lactis β-galactosidase, protein-protein interaction

References
1. Jiménez-Guzmán, J., Sarabia-Leos, C., Cruz-Guerrero, A., Rodríguez-Serrano, G., López-Munguía, A.,
Gómez-Ruiz, L., & García-Garibay, M. Interaction between β-lactoglobulin and lactase and its effect on
enzymatic activity. International Dairy Journal, 2006, 16, 1169-1173.
2. Tello-Solis, S., Jiménez-Guzmán, J., Sarabia-Leos, C., Gómez Ruiz, L., Cruz-Guerrero, A. E.,
Rodríguez-Serrano, G., & García-Garibay, M. Determination of the Secondary Structure of
Kluyveromyces lactis β-Galactosidase and its Structure-Activity Relationship as a Function of the pH.
Journal of Agricultural and Food Chemistry, 2005, 53, 10200-10204.

599
Foodomics

THE ANALYTICAL PERFORMANCE OF HIGH RESOLUTION ORBITRAP MASS

SPECTROMETRY FOR THE DETECTION AND QUANTITATION OF CAROTENOIDS IN
TOMATO FRUIT

Lieven Van Meulebroek1,2, Julie Vanden Bussche1, Kathy Steppe2, and Lynn Vanhaecke1,3
1
Ghent University, Faculty of Veterinary Medicine, Department of Veterinary Public Health and Food
Safety, Laboratory of Chemical Analysis, Salisburylaan 133, 9820 Merelbeke, Belgium
2
Ghent University, Faculty of Bioscience Engineering, Department of Applied Ecology and Plant
Biology, Laboratory of Plant Ecology, Coupure Links 653, 9000 Ghent, Belgium
3
Lynn.Vanhaecke@UGent.be

Carotenoids are important secondary metabolites, which are mainly synthesized by plants, algae and
certain types of bacteria and fungi. In epidemiological and clinical studies, associations were found
between the intake of the concerned dietary compounds and the prevalence of chronic-degenerative
diseases, including cancers, cardiovascular disorders and age-related macular degeneration. Because of
these beneficial health effects, carotenoids are intensively studied to further clarify and better
understand their specific role and actions. Additionally, a further deepening of the knowledge about the
metabolism and partitioning of carotenoids in plants is required, in particular when trying to increase
carotenoid levels in fruits and vegetables by modifying environmental factors, cultivation techniques,
or genetic manipulation.
Within this context, metabolomic profiling techniques are highly relevant since they can reveal a
comprehensive overview of the relative levels of hundreds to thousand metabolites, present in the plant
material of interest. As such, metabolomic profiling techniques have the potential to reveal the
significance of a certain metabolite with regard to a specific process and are considered to be strongly
complimentary with genetic and functional genomics approaches.
Therefore, during this study, a full-scan, high-resolution Fourier Transform Orbitrap MS detection
method was developed for the metabolomic profiling of carotenoids in tomato fruit. The development
and validation of the analytical method was based on five carotenoids, representing both carotenes and
xanthophylls. In addition, the analytical performance of the novel method was comprehensively
evaluated by means of a comparative study with consideration of well-established carotenoid detection
techniques. For this purpose, analytical methods were optimized whereby detection was based upon
either UV-vis absorption, MS/MS or MSn. By comparative evaluation of the proposed methods,
information could be provided about the suitability of a certain analytical technique within a defined
experimental framework and about it’s limitations and major considerations. The results with regard to
the Orbitrap MS analytical method, allowing the metabolomic profiling of carotenoids in tomato fruit,
and the outcome of the comparative study with other detection techniques will be presented.
Keywords: Carotenoids, HR-Orbitrap MS, Metabolomic profiling, Tomato fruit

600
Foodomics

NMR ANALYSIS OF BRASSICA OILSEED LIPIDOME

Maaria Kortesniemi1, Jari Sinkkonen2, Anssi Vuorinen1, Baoru Yang1, Heikki Kallio1
1
Department of Biochemistry and Food Chemistry, FI-20014 University of Turku, Finland
2
Department of Chemistry, FI-20014 University of Turku, Finland
email: mkkort@utu.fi

The aim of the study is to develop and adapt novel, fast, accurate and sensitive methods for the
lipidomic analysis of important oilseeds, low-erucic acid rape (Brassica napus subsp. oleifera) and
turnip rape (Brassica rapa subsp. oleifera), using nuclear magnetic resonance (NMR) spectroscopic and
chemometric tools. In Finland, turnip rape is traditionally more important oil crop than oilseed rape
since it grows well in most parts of the country. Oilseed rape crops are clustered only in the
southernmost parts of Finland, because it needs a longer growth period. Rapeseed oil is a significant
source of α-linolenic acid, being optimal oil for human consumption and health and balancing the
usually too high dietary n–6/n–3 fatty acid ratio. Oil content and some parameters affecting the oil
quality, such as fatty acid composition and glucosinolate content are highly heritable but tocopherol
content, for example, is more affected by the environmental conditions.
NMR techniques (1H, 31P, 2D) are used to get information on lipids and other metabolites in the seeds
of oilseed rape and turnip rape. Different cultivars of both species are analysed and compared using
multivariate data analysis tools. The samples are seeds of different cultivars of oilseed rape and turnip
rape collected from fields when fully ripe, and developing and ripe seeds that have been grown in
different controlled environments. A sequential extraction with different solvents separates the
triacylglycerols and the minor compounds from the homogenised seed material into different fractions.
Chemometric tools, such as PCA (principle component analysis) and PLS (partial least squares) based
tools are used to combine the information of chemical composition of the oilseeds, their geographical
origin, environmental conditions and other information.
The results of the study can be used in creating comprehensive models that separate different cultivars
of Brassica oilseeds according to their lipidomic composition and different background variables.
Keywords: Brassica, lipidomics, NMR, oilseed

601
Nanomaterials in Foods

603
Nanomaterials in Foods

INTERLOCKING OF β-CAROTENE IN BETA LACTOGLOBULIN AGGREGATES

PRODUCED UNDER HIGH PRESSURE

Azza Mensia*, Yvan Choiseta, Thomas Haertléa, Emmanuelle Reboulb, Patrick Borelb,
Jean-Marc Choberta,
a
UR 1268, INRA Biopolymères Interactions Assemblages-équipe Fonctions et Interactions des
Protéines, rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 03, France
b
INRA, UMR1260 «Nutrition, Obesity and Risk of Thrombosis», F-13385 Marseille, France
2
INSERM, UMR U1062 , F-13385 Marseille, France
3
Aix Marseille Université, F-13385 Marseille, France
*
Presenting author email: azza.mensi@yahoo.fr

Vitamin A deficiency is one of the major causes of mortality and morbidity in the developing World.
This deficiency can be prevented by alimentary or pharmaceutical supplementation. However, both
vitamin A oxidation and isomerization should be prevented, as these phenomenons result in loss of
nutritional efficacy. The aim of this study was to investigate the effect of a food protein matrix, β-
lactoglobulin (β-Lg) aggregates produced by high pressure (HP), on the stabilization of β-carotene
during storage and gastro-duodenal digestion and therefore on its bioavailability. In vitro gastro-
duodenal digestion of β-Lg aggregates entrapping β -carotene showed that up to 12% and 33% of total
β-carotene was released after pepsic and pancreatic digestion, respectively. Overall, our study showed
that β-Lg aggregatesare efficient for caging and stabilization of β-carotene during storage and
digestion. Hence, it may be an interesting approach for the protection and the delivery of vitamin A.
Keywords: β-lactoglobulin, β-carotene, high pressure, β-Lg aggregates, in vitro gastro-duodenal
digestion

605
Nanomaterials in Foods

INULIN, A NATURAL PLANT POLYSACCHARIDE, AS A VEHICLE FOR DELIVERY OF

COLON CANCER DRUGS

S. Chazarra1, C.W. How1, N. Pruidze2, N. Omiadze2, N. Mchedlishvili2, T. Sadunishvili2, G.

Kvesitadze2, and J.N. Rodríguez-López1.
1
Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia,
Spain, 2Durmishidze Institute of Biochemistry and Biotechnology, Tbilisi, Georgia.

Controlled drug delivery occurs when a polymer, whether natural or synthetic, is judiciously combined
with a drug or other active agent in such a way that the active agent is released from the material in a
predesigned manner. The release of the active agent may be constant over a long period, it may be
cyclic over a long period, or it may be triggered by the environment or other external events. In any
case, the purpose behind controlling the drug delivery is to achieve more effective therapies while
eliminating the potential for both under- and overdosing. Other advantages of using controlled-delivery
systems can include the maintenance of drug levels within a desired range, the need for fewer
administrations, optimal use of the drug in question, and increased patient compliance. While these
advantages can be significant, the potential disadvantages cannot be ignored: the possible toxicity or
nonbiocompatibility of the materials used, undesirable by-products of degradation, any surgery
required to implant or remove the system, the chance of patient discomfort from the delivery device,
and the higher cost of controlled-release systems compared with traditional pharmaceutical
formulations.
Inulin is a naturally occurring polysaccharide found in many plants. It consists of β 2-1 linked D-
fructose molecules having a glucosyl unit at the reducing end. Various inulin and dextran hydrogels
have been developed that serve as potential carrier for introduction of drugs into the colon. Colon
cancers are difficult to treat because oral administrated drugs are absorbed at the stomach and intestine
levels and they do not reach colon; in addition, intravenous administrated drugs are eliminated from the
body before reaching colon. Because inulin is not absorbed in the stomach or in the intestine, and
inulin is degraded by colonic bacteria, drugs encapsulated in inulin-coated vesicles could be
specifically liberated in the colon. Therefore, the use of inulin-coated vesicles could represent an
advance for colon cancer treatment. Here, we study the use of inulin, from different sources (chicory,
artichoke, and Jerusalem artichoke), as a vehicle for the controlled delivery of colonic drugs. The
encapsulation of several antitumoral drugs in inulin vesicles and their release and activity was studied
in several colon cancer cells in cultures. An optimization study for the synthesis of inulin vesicles and
drug release by inulinase is presented.
Keywords: Inulin vesicles, colon cancer, methotrexate, controlled drug delivery.
Acknowledgments:This work was supported by grants from Fundación Séneca, Región de Murcia (FS-
RM) (15230/PI/10) and European Commission (FP7-INCO 293514).

606
Nanomaterials in Foods

STRATEGY FOR ANALYSIS OF POLYSORBATE BASED NANOPARTICLES IN

BEVERAGES AND NUTRACEUTICALS

Schulzova V., Krtkova V., Lacina O., Tomaniova M., Hajslova J.

Department of Food Analysis and Nutrition, Institute of Chemical Technology, Prague,

Czech Republic; e-mail: vera.schulzova@vscht.cz

Application of nanotechnologies, particularly in derived food ingredients, additives, supplements and

contact materials, is expected to grow continuously in food sector. However, to date, little is known
about the occurrence, fate and toxicity of nanoparticles. Moreover, methods for separation and
detection of organic engineered nanoparticles (ENPs) in foodstuffs and nutraceuticals are still under
development. The EU 7th FP project NanoLyse (www.nanolyse.eu) aims to develop analytical
methods for sample preparation, separation, detection, and characterisation of nanoparticles in food.
In presented study various approaches for determination of polysorbate nanoparticles´ components,
Polysorbate 20 and Polysorbate 80, in beverages and nutraceuticals were tested. Potential of ultra-
performance liquid chromatography coupled with a time-of-flight mass spectrometry (UPLC-TOF MS)
for determination of these organic ENPs in real matrix will be demonstrated. The limit of
quantification (LOQ) of organic ENPs, based on polysorbate specific in-source fragments
determination, was 0.5 µg/mL. Application of DART (Direct Analysis in Real Time) ion source
coupled with MS detection for fingerprinting of a range of polysorbate based nanoparticles resulting in
fast screening (LOQ 1 mg/mL) method will be also discussed. Size Exclusion Chromatography (SEC)
coupled with Evaporative Light Scattering Detector (ELSD) can be also used for characterisation and
determination of nanoparticles in food matrices, enabling distinguishing nano materials from low
molecular compounds originating from food matrices. This approach can be considered as
complementary method to any selective and sensitive analytical procedure (e.g. mass spectrometric
detection) and is useful for rapid identification and determination of “nano” size components in food
matrices.
Keywords: organic engineered nanoparticles, polysorbate, UPLC-SEC-ELSD, UPLC-TOF MS, DART
MS
Acknowledgements: This study was carried out within (i) the EU FP7 project, contract no. 245162,
Nanoparticles in Food: Analytical methods for detection and characterisation (NanoLyse), (ii) the
project MSMT no. 6046137305 and (iii) specific university research (MSMT no. 21/2013) supported
by the Ministry of Education.

607
Nanomaterials in Foods

HOW TO QUANTITATIVELY ANALYSIS ENGINEERED NANOPARTICLES IN A

COMPLEX FOOD MATRIX

S. Wagner1, A.Gondikas*1, F. Von Der Kammer1, S. Legros2, & T. Hofmann1

1 Univ. of Vienna, Dept. of Env. Geosciences, Althanstraße 14 UZAII, 1090 Vienna, Austria
2 Siège Grenoble, French Atomic Energy Commission (CEA), France
(*presenting author)

Food products containing engineered nanoparticles (ENPs) or food that is in contact to nanoparticle
containing materials are already on the market. For regulation enforcement and risk assessment
regarding, validated quantitative methods for ENP analysis in a wide variety of matrices are needed.
These methods are not available so far.
The analytical strategy to be adopted depends strongly on the information requested, the type of the
ENPs and the nature of the matrix. E.g. samples with a complex matrix require in most cases a pre-
treatment in preparation of analysis in order to isolate the ENPs from the matrix. The isolated particles
have to be stabilized and pre-concentrated prior to further particle characterization. The following
analysis aims at the determination of particle size distribution and selective element & mass
concentration.
Field Flow Fractionation (FFF) is one of the most promising analytical techniques for these tasks. FFF
is an analytical particle sizing and separation technique which can be coupled to specific detectors like
multi-angle light scattering, UV-VIS spectrometry and ICP-MS for independent quantification of
particle size distribution as well as size and element specific mass concentrations.
The sample preparation for FFF must provide the isolation of ENPs from the matrices or transform the
matrix into a form suitable for FFF separation. This can be achieved by specific approaches which are
carefully adapted to the properties of particle and matrix. Colloidal extraction, acidic, alkaline and
enzymatic attack was investigated in detail. The effect of the sample preparation on particle size
distribution and elemental mass recovery was studied and optimized.
To establish the required precise and robust FFF methods for analyzing the isolated ENPs a systematic
approach to thoroughly optimize and validate FFF for certain combinations of ENPs and sample matrix
has been adopted. Critical system parameters like cross flow rate, carrier composition, membrane type,
channel height and injection volume, mass and focusing procedure have been investigated for their
influence on the accuracy and overall performance of FFF. Similar systematic studies were performed
for the specific particle detection following separation as e.g. by light scattering and ICP-MS. Using
this systematic and stepwise approach we arrived at optimized run conditions for the FFF and for the
specific element-based particle detection (ICP-MS). The optimization schemes aimed at maximum
recovery, lowest possible influence on particle size distribution, minimum alteration of the original
ENPs during analytical procedure and practical applicability of the method (e.g. analysis time).
Using these analytical techniques we systematically developed methods to detect and quantify ENPs in
a complex food matrix. As examples silica ENPs in tomato soup were chosen. The results show that
the tested ENPs can be analyzed in complex matrices as soup or meat with good precision and mass
recovery (> 80%). We could demonstrate that with our systematic approach optimized analytical tools
for ENP analysis and characterization in complex matrices as food can be developed. These methods
are considered to be compulsory for future tasks including enforcement of future regulations, risk
assessment and toxicology.
Keywords: silica nanoparticles, complex food matrix, quantitative analysis, field flow fractionation

608
Nanomaterials in Foods

EFFECTS OF PARTICLE SIZE OF SILVER NANOPARTICLES IN THEIR

ANTIMICROBIAL PROPERTIES

Malco Cruz-Romero1, Helena Lechenet2, Michael Morris3, Maeve Cushen4, Enda Cummins4and
Joe P. Kerry1*
1
School of Food & Nutritional Sciences, University College Cork, Ireland,
2
IUT de Dijon, Département Génie biologique (Industries Alimentaires et biologiques), Dijon, France,
3
Department of Chemistry,University College Cork, Cork, Ireland, 4Biosystems Engineering, School of
Agriculture, Food Science and Veterinary Medicine, Agriculture and Food Science Centre, University
College Dublin, Belfield, Dublin 4, Ireland.
*Corresponding author. Tel. +353 (0)21 4903798; email address:joe.kerry@ucc.ie

Nanoparticles (NPs) have been the subject of research in various fields due to their wide range of
functions, particularly with respect to packaging applications. These include improvement of physical
characteristics of packaging, their use as antimicrobial agents, optical sensing capabilities and
improvement of electrical conductivity. The potential application for a given metal NP depends on
many factors; including; metal type, shape, size and concentration. In particular, NPs have received
significant attention regarding their antimicrobial activity. The antibacterial effects associated with
metal NPs make them attractive agents for use in the food packaging industry, in terms of reducing the
incidence of both food spoilage and food-borne disease caused by the presence of microorganisms. The
objective of this study was to assess the effect of particle size (10, 20 or 50 nm) of silver NPs in
relation to antimicrobial activityon bacterial pure cultures (Escherichia coli, Staphylococcus aureus,
Bacillus cereus and Pseudomonas fluorescens)and native microflora isolated from raw chicken, raw
beef or cooked ham. The results showed that silver NPs have a wide range of antimicrobial activity and
that Gram (+) bacteria were more resistant to NPs than Gram (-) bacteria. The particle size of the silver
NPs affected (P<0.05) the antimicrobial activity. Bacteria were more sensitive to 10 nm silver NPs
than larger equivalents of 20 or 50 nm. The most sensitive bacteria to silver NPs, independent of
particle size, was Pseudomonas fluorescens with a minimum inhibition concentration (MIC) of
0.0047% (W/V). Based on MIC values, bacteria isolated from food sources were more resistant to NPs
than pure cultures. As evidenced by these results, Silver NPs clearly have potential application in smart
antimicrobially-active packaging materials.
Key words: Metal nanoparticles, silver nanoparticles, antimicrobial activity, smart packaging

609
Food Hydrocolloids, Dispersions
& Emulsions

611
Food Hydrocolloids, Dispersions & Emulsions

EFFECTS OF COMBINATION WITH HYDROCOLLOIDS AND SURFACTANT AND

FREEZING STORAGE ON THE BAKING QUALITY OF FROZEN BREAD DOUGH3

Basak Sungur1,3,4 Recai Ercan 2

1
Avrasya University Faculty of Engineering and Architecture, Department of Food Engineering,
Trabzon
2
Ankara University, Faculty of Engineering, Department of Food Engineering, 06110 Ankara -
Turkey
3
This work is a part of Ph Thesis of Basak Sungur
4
Corresponding author:
Tel: (+90) 462 334 64 44
Fax: (+90) 462 334 64 54, E-mail: basaksungur@hotmail.com

In this study, central composite design according to response surface methodology was constructed to
determine the effects of combination with hydrocolloids and surfactant added to Type A and Type B
wheat flours on the baking quality of frozen dough. With this aim in mind, guar gum,
carboxymethylcellulose (CMC) and locust bean gum (LBG) (w/w, on weight of flour basis, 0.00%,
0.50%, 1.00%, 1.50% and 2.00%) with diacetyl tartaric acid ester of mono-diglycerides (DATEM )
(w/w, on weight of flour basis, 0.00%, 0.25%, 0.50%, 0.75% and 1.00%) were added to both types of
wheat flours. Then, the effects of these additives on the quality and staling of the bread that were
produced from unfrozen (0) and frozen doughs (4, 8 and 12 weeks of frozen storage) were determined.
According to results, at the end of 12 weeks of frozen storage, the best results among the combinations
were generally obtained with 0.5% guar gum+1.50% CMC+1.50% LBG+0.75% DATEM in the hard
wheat flour (Type A) while 1.50% guar gam+1.50% CMC+1.50% LBG+0.75% DATEM in the weak
wheat flour (Type B). When compared to the control sample without additives, these combinations
were observed to positively affect the loaf volume, specific loaf volume, Dallmann’s number and bread
staling.
Key Words:Bread quality, frozen dough, hydrocolloids, response surface methodology (RSM),
surfactants.

613
Food Hydrocolloids, Dispersions & Emulsions

EFFECT OF GUM TRAGACANTH EXUDED FROM THREE IRANIAN ASTRAGALUS ON

PHYSICAL PROPERTIES OF BREAD AND RHEOLOGICAL PARAMETERS OF DOUGH

Taraneh Hassani Nejad Farahani1*, Jafar Milani2, Ashraf Gohari Ardabili3

1
Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University,
Science and Research Mazandaran Branch, Sari, Iran
2
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources
University, P.O. Box 578, Sari, Iran
3
Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
*E-mail: Farahani.taraneh@gmail.com

Rheological properties of the dough and the quality of bread prepared by gum Tragacanth was studied.
For this purpose, the gum Tragacanth was exuded by three species Astragalus, in three concentrations
(0.5, 1, 2 % w/w), was investigated. Rheological parameters of dough such as water absorption, dough
development time, stability, degree of softening were determined by Farinograph. Physical
characteristics (specific volume using rapeseed displacement method, moisture content of crust and
crumb during four days, shape regularity and oven spring using a caliper, crumb to crust ratio) were
evaluated. Crumb porosity of loaves was assessed using Image Pro. Plus 4.5 software. Crumb firmness
was tested by Instron universal testing machine. Crumb microstructure was analyzed using scanning
electron microscope (SEM) and Sensory evaluation performed by panelists. The results of treated
samples were significantly different with the control ones. Gum Tragacanth affected in different
extends to the fresh bread quality and concentration of 0.5% was sufficient for obtaining the observed
effects. Gum tragacanth was exuded by Astragalus Verus (Parrowianus) was the hydrocolloid with an
improvement effect on sensory properties including visual appearance, aroma, flavour, crunchiness and
overall acceptability. In addition, the loss of moisture content during bread storage decreased in treated
samples. At last, generally gum Tragacanth strengthens the wheat flour dough.
Keywords: Gum Tragacanth; Hydrocolloid; Bread quality; Rheological properties; Dough
References:
AACC (1983). Approved methods of the AACC (9th Ed.). St Paul, MN:
American Association of Cereal Chemists, Method 54-30A.
Barcenas, M. E.; Rosell, C. M. Effect of HPMC addition on the microstructure, quality and extending
the shelf life of the partially baked bread: Low temperatures an HPMC addition. J Food Eng. 2006, 72,
92-99.
Parimala, K. R; Sudha, M. L. Effect of hydrocolloids on the rheological, microscopic, mass transfer
characteristics during frying and quality characteristics of Puri. Food Hydrocolloids. 2012, 27, 191-
200.

614
Food Hydrocolloids, Dispersions & Emulsions

COMPARISON OF THERMAL PROPERTIES OF GLUTEN-FREE DOUGH WITH AND

WITHOUT YEAST

Mariusz Witczak, Teresa Witczak

Department of Engineering and Machinery for Food Industry, University of Agriculture in Krakow,
Balicka 122 Str., 30-149 Krakow, Poland, rrwitcza@cyf-kr.edu.pl

This work presents the results of a comparison of thermal properties (starch gelatinization and starch
retrogradation) obtained for gluten-free dough in the presence of yeast and without their participation.
The study was based on the set of mixture experiments with restrictions. The material used in
formulations for gluten-free dough consisted of corn starch (Hortimex, Poland), potato starch
(Trzemeszno S.A., Poland), xsantan gum (Hortimex, Poland), pectin (Hortimex, Poland), HPMC
(Bezgluten, Poland), freeze dried yeast Saf-instant (S.I. Lesaffre, France), sucrose, salt, plant oil and
water. Thermodynamic characteristic of starch gelatinization and retrogradation was obtained using
differential scanning calorimeter DSC F204 Phoenix (Netzsch, Germany). The calorimeter was
calibrated by indium standard. Dough samples (approx 15 mg) were closed hermetically in aluminum
pans and heated in the calorimeter from 25 to 110°C at a rate of 10°C/min, held 5 minutes at 110°C,
and then cooled to 25°C at a rate of 10°C/min. On the basis of received thermograms the onset, peak
and endsetgelatinization temperatures and enthalpy of gelatinization were calculated. After cooling the
samples were stored in thermostat at 23±1°C for selected time. Retrogradation was measured by
reheating the sample pans at the same conditions as for gelatinization. The onset, peak and endset
temperatures, and enthalpy of retrogradation were calculated. Temperatures and enthalpy of thermal
transitions were determined with the use of instrument’s software Proteus Analysis (Netzsch,
Germany). The changes of retrogradation enthalpy during storage were described by Avrami equation.
The obtained values characterizing the thermal properties of dough and the parameters of the equations
used were described using response surface method, this allowed to identifying the impact of
individual components of the dough on thermal characteristics of the fresh samples and samples after
retrogradation. Additionally, a correlation between the parameters of the equation for samples with
yeast and without their participation was calculated. It was found that the composition of the dough
significantly affects on thermal characteristics of the starch gelatinization and amylopectin
recrystallization. The application of response surface method gave the possibility to determine the
influence of selected constituents on the thermals parameters of the examined samples.
Keywords: gluten-free dough, correlation, thermal properties, response surface method.
This study was funded by the National Science Centre in the research project No. N N312 330940.

615
Food Hydrocolloids, Dispersions & Emulsions

APPLICATION OF RESPONSE SURFACE METHODOLOGY FOR STUDYING THE

RHEOLOGICAL PROPERTIES OF GLUTEN-FREE DOUGH

Mariusz Witczak, Teresa Witczak, Agata Bednarz

Department of Engineering and Machinery for Food Industry, University of Agriculture in Krakow,
Balicka 122 Str., 30-149 Krakow, Poland, rrwitcza@cyf-kr.edu.pl

The results of the impact of composition on the rheological characteristics of gluten-free dough were
presented. The material used in formulations for gluten-free dough consisted of corn starch (Hortimex,
Poland), potato starch (Trzemeszno S.A., Poland), xsantan gum (Hortimex, Poland), pectin (Hortimex,
Poland), HPMC (Bezgluten, Poland), freeze dried yeast Saf-instant (S.I. Lesaffre, France), sucrose,
salt, plant oil and water. Dough rheological properties were characterized at 25 °C using a rheometer
MARS II (Thermo Haake, Germany) equipped with the system of parallel plates (diameter 35 mm, gap
1 mm). The samples were placed in the rheometer measuring system and the edges covered with
paraffin oil. Dough was left for 15 min to relax stress and stabilize the temperature, and then the
measurements were performed. Viscosity curves were obtained under controlled: shear rate in the
range of 1–10 s−1 and shear stress in the range of 1–1000 Pa. Experimental data were described by a
Power law equation. The range of linear viscoelasticity was determined by checking the dependence of
storage G’ and loss G” moduli on the applied stress in the range of 0.1–1000 Pa at a fixed frequency of
1 Hz. Mechanical spectra were determined in the range of linear viscoelasticity at constant strain
amplitude of 0.05% in the angular frequency of 0.1–100 rad s−1. The experimental data were fitted with
power-law equations. Creep and recovery tests were performed at selected stresses s0= 1, 2, 5 and 10
Pa in the range of proportionality of strain to stress. The experiments were performed under controlled
stress mode. Creep phase continued for 150 s, and recovery 300 s. The experimental data were fitted by
Burger’s model. The selected parameters of the rheological equations are described using response
surface method, this allowed to identifying the impact of individual components of the dough on its
rheological characteristics.
Keywords:gluten-free dough, correlation, yeast, response surface method, rheological properties.
This study was funded by the National Science Centre in the research project No. N N312 330940.

616
Food Hydrocolloids, Dispersions & Emulsions

PROPERTIES AND PREPARATION METHODS OF NANO-EMULSIONS

Şelale Kara1, Emine Erçelebi1*

1
Gaziantep University, Food Engineering Department, Gaziantep, 27310, Turkey
selalekara@gantep.edu.tr

Nano-emulsions, also referred to in the literature as miniemulsions, ultrafine emulsions, emulsoids,

unstable microemulsions, submicrometer emulsions, are a class of emulsions with very small and
uniform droplet size, typically in the range of 50-200 nm, or milky up to 500 nm. Due to their smaller
droplet size, they may appear transparent or translucent. Nano-emulsions, in contrast to
microemulsions, are not thermodinamically stable, i.e., they are not equilibrium phases and their size
of droplets tends to increase with time, before phase separation. On the other hand, they have increased
stability over creaming and sedimentation due to their smaller droplet size. Recently, nano-emulsions
are attracting increasing attention due to their characteristic feature of kinetic stability. A kinetic
stability that lasts for months, stability against dilution or even against temperature changes, totally
unlike the (thermodinamically stable ) microemulsions. Nano-emulsions are prepared using high-
energy emulsification, low energy emulsification and combined methods. The high energy
emulsification methods include high-shear stirring, ultrasonic emulsification, high-pressure
homogenization, in particularly, microfluidics and membrane emulsification. Low energy
emulsification methods include phase inversion temperature method (PIT), emulsion inversion point
(EIP) and spontaneous nanoemulsification in nonequilibrium systems. Combined methods include
high-shear stirring to obtain macroemulsions containing nano-emulsifiers as the first step. Subsequent
diffusion of nano-emulsifiers through the interphase boundary results in the formation of nano-
emulsion droplets. The aim of this study is to present a review on properties of nano-emulsions and
preparation methods of them.
Key words:nano-emulsions, emulsion stability, emulsification methods

617
Food Hydrocolloids, Dispersions & Emulsions

ELECTROKINETIC AND INTERFACIAL RHEOLOGICAL BEHAVIOR AT THE AIR-

WATER INTERFACE OF WATER SOLUBLE PEPTIDES DERIVED FROM WHEAT-
GLUTEN PROTEINS BY AN ACIDIC THERMAL TREATMENT

E. Fuentes-Prado and L. P. Martínez-Padilla

Laboratorio de Propiedades Reológicas y Funcionales en Alimentos, Facultad de Estudios Superiores

Cuautitlán, Universidad Nacional Autónoma de México.
Av. Primero de Mayo s/n, Cuautitlán Izcalli, Edo. de México, 54740, México.
E-mail address: enrique.fp@comunidad.unam.mx

Defatted wheat gluten was subjected to a thermal process under mild acidic conditions using HCl at a
temperature of 121 °C during 10 minutes. The HCl concentration varied from 100 mM to 250 mM. A
higher degree of deamidation, a higher degree of hydrolysis, and a higher percentage of solubilized
protein were obtained as the concentration of HCl increased. Water-soluble peptides at a pH of 7 were
obtained from native proteins of wheat gluten as a result of the applied treatment. The molecular
weight of these soluble fractions was lower than the native wheat gluten proteins. The electrokinetic
behavior of water-soluble peptides was studied through zeta potential which in turn was determined
from the electrophoretic mobility at different pH values in buffered aqueous phase. An increasing
concentration of HCl produced water-soluble peptides with an increasing zeta potential at pH 7 in
aqueous media. Water-soluble peptides showed aggregation with decreasing pH from 8 to 4. The
peptides obtained with 250 mM HCl showed the lowest aggregation at pH 5. The dynamic interfacial
tension and the development of interfacial elastic modulus over time at the air-water interface were
studied. A drop of buffered aqueous solutions (pH = 7) of water-soluble peptides at a concentration of
1% w/v was formed using a pendant drop tensiometer. The interfacial dynamic tension was monitored
for five hours of adsorption, while for the interfacial elastic modulus a formed drop was subjected to an
oscillatory deformation through compression-expansion cycles. Soluble peptides showed surface
activity; after five hours of adsorption, the water surface tension (72 mN/m) decreased to values of
39.7, 36.9, 36.8 and 36.8 mN/m using the different peptides as soluble surfactants obtained with 100,
150, 200 and 250 mM HCl, respectively. A film with elastic properties at the air-water interface was
formed by all peptides. Interfacial elastic modulus increased with increased time of adsorption. At the
same time of adsorption (5 hours), the peptides obtained with 100 mM HCl developed the lowest (~20
mN/m) of the elastic modulus at the interface, while those obtained with 250 mM developed the
highest modulus (~31 mN/m).
Keywords: gluten; protein deamidation; dilatational rheology

618
Food Hydrocolloids, Dispersions & Emulsions

ENGINEERING INTERFACES IN FOOD EMULSIONS FOR CONTROLLED DIGESTION

Noorazwani Zainol*, David Gray, Bettina Wolf

Division of Food Sciences, The Nottingham University, Sutton Bonington Campus, Loughborough
LE12 5RD, UK
*stxnz4@nottingham.ac.uk

Naturally occurring emulsifiers, crude lipid extract from chloroplasts spinach has been used as an
emulsifier in oil-in-water emulsion. The stability and the structure of the emulsion are depends on the
composition and the properties of absorbed stabilizing layers at the oil-water interfaces. The interfacial
layers, altering the stability when being exposed to the digestion enzyme. By altering these interfaces,
digestion enzyme could be preventing from interact with this interfaces, as such, the digestion rate
could be delayed. Lipid vesicles had been observed1to withstand the digestion enzyme. Hence, in this
study, an attempt was made to obtain lipid vesicles from crude lipid extract chloroplasts spinach and to
investigate the ability as well as the concentration of these crude lipid extract chloroplasts spinach
vesicles to stabilized oil-in-water emulsion. Crude lipids from chloroplasts spinach were extracted via
Bligh & Dyer method. Fractionation of main lipid component in this crude lipid extract chloroplasts
spinach was also carried out using solid phase extraction. Crude lipid extract chloroplasts spinach
vesicles, in a range of 150 - 200nm, were obtained by using probe sonicator. Two different
concentrations of crude lipid extract chloroplasts spinach vesicles, 0.75% and 1.5%, which dispersed in
continuous phase, were applied as an emulsifying agent. Emulsion (15% v/v) was prepared using high
pressure homogenizer. The prepared emulsion was analysed for their storage stability and properties.
Emulsion with 1.5% of crude lipid extract chloroplasts spinach vesicles stabilised the emulsion up to 4
days, which was kept at 4ᵒC. The properties determined were zeta-potential, mean diameter, particle
size distribution and microscopy analysis. The results obtained for stabilised emulsions were -48mV±
0.7 (zeta-potential), 1.5±0.5 μm (mean diameter) and showed a binomial distribution (d4,3).
Glycolipid, phospholipids and neutral lipid were 56%, 22% and 16% by gravimetric, respectively.
Key words: oil-in-water emulsion, crude lipid chloroplast extract vesicle, stable, lipid components
References :
SinghSeema et al., 2012. Novel Vesicular System: An Overview. Journal of Applied Pharmaceutical
Science 02 (01); 2012: 193-202

619
Effects of Food Constituents on
Structure Texture and Flavour

621
Effects of Food Constituents on Structure Texture and Flavour

PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF VARIOUS

HIGHBUSH AND WILD BLUEBERRIES GROWN IN TURKEY

Semanur Yõldõz1, Ozan GŸrbŸz2

1
İzmir Institute of Technology, Faculty of Engineering, Department of Food Engineering, 35430 Urla,
İzmir, Turkey.
2
Uludag University, Faculty of Agriculture, Department of Food Engineering, 16059, Nilüfer, Bursa,
Turkey. E-mail:ozang@uludag.edu.tr

Blueberries, which are native to North America, are classified as lowbush (Vaccinium angustifolium),
highbush “cultivated” (Vaccinium corymbosum)and rabbit eye(Vaccinium ashei). Blueberries are one
of the more popular commercial crops due to their color, flavour, nutritional and bioactive properties.
They have been reported as a rich source of anthocyanins, flavonoids and phenolic acids which are the
compounds that contribute to the antioxidant activity. Phenolic compounds are the secondary
metabolites in plants with an aromatic ring having one or more hydroxyl groups. Naturally growing
wild blueberries are also sources of phenolics and antioxidants. In Turkey, highbush blueberries have
been increasingly cultivated in recent years. On the other hand, wild blueberries naturally grow at the
locations with appropriate altitude and soil acidity. The objective of this study is to determine the
physicochemical and antioxidative profiles of wild and highbush blueberries grown in Turkey. Forthis
purpose, highbush blueberry varieties including Berkeley, Bluejay, Bluegold, Jersey, Brigitta, Bluecrop
were obtained from Kutluca village-İznik-Bursa, and another blueberry sample was obtained from
Trabzon, wild berries were harvested from Uludağ-Bursa, and Samsun at their optimum maturated
time between June and October, 2011. Phenolic compounds were extracted from berries according to
the following procedure. Extracts were then used for total phenolic content and antioxidant activity
tests. One-way ANOVA and Principle Component Analysis (PCA) were performed by Minitab 16
Statistical Software (2010). Total phenolic content was determined according to the Folin–Ciocalteau
method and expressed asmg caffeic acid equivalent/100 g dry weight. Antioxidant activities of each
highbush and wildsamples were defined as µmol/g dry weight. Total acidity and total dry matter varied
between 0.53-0.98, 14-18 for wild types and 0.36-1.65, 11-17 for highbush berries in g/100g,
respectively. L values shows that wild berries are darker than highbush berries. Wild blueberries have
higher total phenolic content (approximately 1.076,69 mg/100 DW) than the highbush ones
(approximately 514,58 mg/100 DW). (It varies between 831-1343, and 280-796, respectively.)
Similarly, as a consequence of higher phenolic content of wild berries, antioxidant activity results were
found 1.5 fold higher than highbush berries for ABTS and DPPH, and more than 6 fold for CUPRAC.
Principle component analysis showed the relationship between cultivated (highbush) and naturally
growing (wild) blueberries in terms of antioxidant activity. It is compatible with the literature that wild
blueberries have higher total phenolic content, and thus higher antioxidant activity. Since blueberries
are an important source of phenolics and they have health promoting effects, the plantation conditions
for highbush blueberries should be improved.

623
Effects of Food Constituents on Structure Texture and Flavour

DETERMINATION OF VOLATILE COMPOUNDS OF SUCUK WITH DIFFERENT FAT

AND ORANGE FIBER LEVELS

Barış Yalınkılıç1*, Güzin Kaban1, Mükerrem Kaya1

1
Atatürk University, Faculty of Agriculture, Department of Food Engineering, Erzurum / Türkiye
e-mail: yalinkilic@atauni.edu.tr

The effects of orange fiber (0, 2 and 4%) and fat levels (10, 15 and 20%) on volatile compounds of
sucuk (Turkish dry-fermented sausage) were investigated. The volatile compounds of ripened sucuk
samples were analyzed by gas chromatography/mass spectrometry (GC-MS) using a solid phase micro
extraction (SPME).81 volatile compounds were identified in the samples. The volatile compounds
were consisted of 12 aldehydes, 2 acids, 5 alcohols, 8 aliphatic hydrocarbons, 9 aromatic
hydrocarbons, 10 esters, 8 ketones, 6 sulphur compounds, and 21 terpens. The use of fiber had
significant (p<0,05) effect on just a few compounds (“sulfide, allyl methyl,” “copaene” and
“caryophyllene”). Alpha-thujene was significantly (p<0,05) affected by fat level. Fat level also had
very significant effect on “sulfide, allyl methyl” and “p-xylene” (p<0,01). When all the volatile
compounds are taken into consideration, fat and orange fiber level had a slight effect on volatile profile
of sucuk.

624
Effects of Food Constituents on Structure Texture and Flavour

EFFECT OF HYPOSODIC SALT ON SENSORY AND PHYSICAL PROPERTIES OF

"POLVILHO" SNACKS

Daniela De Grandi Castro Freitas1, Cristina Yoshie Takeiti1, Izabela Furtado Oliveira Rocha2,
Juliana de Oliveira Santos1, Epaminondas Silva Simas1

1. Embrapa Food Technology, Av. das Américas 29501, Rio de Janeiro/RJ Brazil
2. Campinas State University, Campinas/SP Brazil. E-mail: daniela.freitas@embrapa.br

The reasons for using salt in food can be divided into three broad categories; processing, sensory
(taste) and preservation. Regarding sensory effects, salt not only confers its own specific flavor on
products, but also is used to enhance and modify the flavor of other ingredients. The salt effect on
flavor is affected by both chemical and physical nature of its ingredients, their granulometry, and the
composition of ingredients used. However, high sodium daily intake can increase blood pressure and
the risk for heart disease and stroke, which boosted governmental strategies for reducing the sodium
content in processed foods as part of a set of actions to decrease the intake of this nutrient in Brazil
from the current 12 g to less than 5 g of salt (2,000 mg sodium) per person/day up to 2020. The aim of
this study was evaluate the effect of three different low-sodium salt formulations on sensory and
physical properties of snacks compared to traditional salt (NaCl). Snacks were made with “polvilho
azedo” (cassava starch obtained from the natural fermentation of freshly extracted cassava starch
submitted to a natural or convection drying), soybean oil, water, eggs and salt. The low-sodium salts
were formulated varying levels of sodium chloride, potassium chloride and L-ornitine. Snacks were
evaluated on flavor, texture and global acceptability by 100 consumers through 9-point hedonic scale;
sodium, potassium and chloride content; hue angle, texture (crispness and hardness), paste viscosity,
apparent density and scanning electron microscopy (SEM) measurements. Consumers preferred
(p<0.05) snacks prepared with traditional salt, although all the products presented global acceptance
scores corresponding to like moderately/slightly (7.16 to 6.21). The minimum content of L-ornitine
used conferred to snack higher scores of flavor and global acceptability than only sodium chloride and
potassium chloride mixture. Texture had higher acceptance scores (7.73 to 7.21) than others attributes
and decreased directly with chloride content of snacks. The L-ornitine addition and reduction of
organic salt (sodium and potassium chloride) percentage in low-sodium mixtures caused the decrease
of puncture force (hardness) and crispness work, while the apparent density was increased, that could
be associated with higher proteic component and its plasticizing effect, also observed at SEM images.
There was significant (p<0.05) increase of maximum cold viscosity according to reduction of sodium
content of snacks, since low sodium content leads to less solvation by water. The hue value varied
from 83.8 to 87.3, showing different (p<0.05) color between low-sodium snacks and traditional salt.
The results showed that L-ornitine could act as flavor enhancer in low-sodium mixtures of sodium
chloride and potassium chloride. The NaCl substitution reduced up to approximately 63% in sodium
content of snacks and affected their physical texture and color properties, despite this fact has not
affected the good acceptance scores by consumers.
Keywords: low-sodium; consumers’ acceptance; crispness, paste viscosity, scanning electron
microscopy, hue

625
Effects of Food Constituents on Structure Texture and Flavour

VOLATILE SULFUR COMPOUNDS AND COOKED HAM AROMA

C. Thomas1, J.L. Vendeuvre1, A.S. Guillard1, J. Sudron2, F. Mercier2, P. Tournayre2, P.

Fuchsmann3, K. Breme3 and J.L. Berdagué2
1
IFIP : 7 av. du Général de Gaulle - 94704 Maisons-Alfort Cedex, France ; 2 INRA de Theix :
63122 Saint-Genès Champanelle, France. 3Agroscope Liebefeld-Posieux ALP-Haras, Suisse.
Caroline.Thomas@clermont.inra.fr

- The aim of this study was to acquire knowledge about volatile sulfur compounds (VSC) of
cooked ham, which are poorly described in the literature. That can be explained because the
analysis of VSC is particularly difficult. Indeed, VSCare (i) present at trace levels (limited
production during cooking at low temperature: T < 70 °C) and they are (ii) very difficult to
extract and to detect due to strong retention by the matrix and high chemical reactivity of thiols
during analyses.
Industrial and experimental hams were investigated using different types of extraction and
detection methods in order to achieve the most exhaustive identification of VSC. These methods
were: Solid Phase Micro-Extraction coupled to the bidimensional Gas Chromatography-time of
flight Mass Spectrometry (SPME-GCxGC-MStof), Dynamic Headspace coupled to Gas
Chromatography-Mass Spectrometry (DH-GC-MS), Head Space-Solid Phase Micro-Extraction
coupled to Gas Chromatography – Pulsed Flame Photometric Detection and to Mass
Spectrometry (HS-SPME-GC-MSquad/PFPD) or a specific extraction of thiols with mercury
salts followed by a GCxGC-MStof analysis. In addition, olfactometry analyses [1] were
performed using a multiway olfactometer (GC/8WO-MS) and a “heartcut type” bidimensional
Gas Chromatography-Olfactometry device (GC-GC/O-MS).
- Despite a low cooking temperature, a large variety of cyclic or aliphatic VSCare produced in
ham during cooking. The different analytical approaches have led to a reliable identification of
39 VSC. The most efficient methods of detection and identification were SPME-GCxGC-MStof
and HS-SPME-GC-MSquad/PFPDThe specific extraction of thiols with mercury salts allowed to
extract important quantities of 2-methyl-3-furanthiol but induces also a dimerisation of this
compound into bis(2-methyl-3-furyl) disulfide during chromatography.According to literature
[2], most of these substances originate from a Maillard reaction between sulfur containing amino
acids (cysteine or methionine) and reducing sugars, or from thermal degradation of thiamine.
Aliphatic VSC and furans were mainly produced from Strecker degradation, and thiophene and
thiazole from Amadori and Heyns rearrangements.
Olfactometry analyses demonstrated the important role of sulfur odorants in cooked ham and
revealed that only seven VSC identified by mass spectrometry were perceived during
olfactometry. Among those sulfur odorants, sulfides, methional, 2-methyl-3-furanthiol and
methyl 2-methyl-3-furyl disulfide showed very low detection thresholds [3]. Olfactometry tests
also showed that pure 2-methyl-3-furanthiol and methyl 2-methyl-3-furyl disulfide have “meaty”
odors very similar to the odor of cooked ham.
- Relevant key aroma compounds of cooked ham were identified. Moreover, despite low
cooking temperatures, this work showed that a large variety of cyclic and aliphatic VSC are
produced in ham during the cooking process. The knowledge of the precursors of these key
odorants provides valuable information to optimize the aroma of cooked ham.
Keywords: sulfur compounds, mass-spectrometry, olfactometry, aroma, cooked ham.
[1]:Berdagué J. L., Tournayre, P., & Cambou, S., 2007. J. Chromatography A, 1146(1), 85-92.
[2]: Cerny C., 2007. Food Science & Technology, 40(8), 1309-1315.
[3]: Thomas C. & al., 2013. Food Chemistry,in press.

626
Effects of Food Constituents on Structure Texture and Flavour

EFFECT OF THIAMINE AND CYSTEINE ADDITION ON THE FORMATION OF THE KEY

SULFUR ODORANTS OF COOKED HAM

C. Thomas1, J.L. Martin 1, F. Mercier 2, P. Tournayre 2, and J.L. Berdagué 2

1
IFIP : 7 av. du Général de Gaulle - 94704 Maisons-Alfort Cedex, France ; 2 INRA de Theix :
63122 Saint-Genès Champanelle, France.
Caroline.Thomas@clermont.inra.fr

- The aim of this study was to investigate the role of thiamine and cysteine on the production of
volatile compounds with meaty aroma during the ham cooking process. Many studies have
described the impact of heating at relatively high temperatures on the degradation of these two
precursors (in model systems or in food) leading to a wide variety of newly-formed compounds
mainly originating from Maillard reactions [1, 2]. However there is no study describing the role of
these aroma precursors when slow-cooking at low temperature, as is the case for cooked ham.
- We therefore studied the effect of thiamine (vitamin B1) or cysteine on the production of 2-
methyl-3-furanthiol and 2-methyl-3-furyldisulfide, both of which contribute very significantly to
cooked ham aroma [2]. For this purpose, we prepared a series of experimental hams enriched in
thiamine or in cysteine. In order to promote Maillard reactions, cysteine was added with fructose or
xylose.
Semi-quantitative analysis of the two sulfur compounds was performed by Dynamic Headspace
Coupled to Gas Chromatography-Mass Spectrometry (DH-GC-MS) and the residual thiamine after
cooking was quantified by liquid chromatography. The cooking conditions used for all experimental
hams correspond to conventional industrial processes.
- The results showed that when the ham is cooked at about 69°C, the adding of thiamine is much
more effective than the adding of cysteine to produce 2-methyl-3-furanthiol and 2- methyl-3-furyl
disulfide.For thiamine, there was a clear link between amount added and the production of the two
odour compounds. Whereas adding cysteine had no significant effect on the production of these
compounds, regardless of the added sugar.
Keywords: Thiamine, Cysteine, aroma compounds, cooked ham
[1]: Cerny C. & al., 2008. Ann. N. Y. Acad. Sci. 1126, 66-71.
[2]: Cerny C. & Briffod M., 2007. J. Agric. Food Chem. 55(4):1552-1556.
[3]: Thomas C. & al., 2013. Food Chemistry, in press.

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Effects of Food Constituents on Structure Texture and Flavour

EFFECT OF ACID ADDITION ON PROTEIN-ENRICHED GLUTEN-FREE BREAD

QUALITY

Raúl R. Mauro1, Sandra Pérez-Quirce1, Concha Collar2, Felicidad Ronda1*

1
Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and
Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
2
Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos
(CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain.
*Corresponding author: fronda@iaf.uva.es

Despite several gluten-free (GF) products are available on the market, baked products from gluten-free
ingredients are generally of poor physic-chemical and sensory quality, and lack fibre, vitamins and
nutrients, leading to poor protein/starch balance. The development of nutritionally enriched GF breads
of improved sensory acceptability is still an important technological challenge. In the present work,
different formulations to improve gluten-free breads, based on rice flour and
hydroxypropylmethylcellulose (HPMC) were studied. Four proteins ¾soy and pea protein isolates,
calcium caseinate and albumin¾at doses of 0%, 6% and 12% (flour basis) were added to GF doughs.
In order to study the combined effect of protein and acidic additives on bread quality, an acetic/lactic
acid blend at a concentration of 0.1%/0.4% (flour basis) was added to doughs. Breads with no acid
addition were made as control breads for each protein formulation. Significant interactions were found
among the type of protein, the protein concentration and the acid addition in major parameters
measured in bread, such as baking water loss, specific volume, and crumb texture. At the level studied,
acid addition did not show any significant effect on bread quality in protein-free samples. Without acid
addition, exogenous protein incorporation led to breads with lower volume and harder crumb;
however, a positive protein-acid interaction led to improved overall bread quality for all the proteins
tested.
Keywords: Gluten-free bread, lactic acid, acetic acid, protein isolates

628
Effects of Food Constituents on Structure Texture and Flavour

EFFECTS OF BLENDING METHODS ON THE FLAVOR-RELEASING PROPERTIES OF

DRESSING MADE WITH OLIVE OIL

Keun-Young Park, Weon-Sun Shin*

Department of Food & Nutrition, Hanyang, University, Seoul 133-791, Korea

Adress : 17 Haeng dang-dong, Seongdong-gu, Seoul, 133-791, Korea
Tel : +82-10-8844-5444
E-mail : akdongpark@hanmail.net

The overall flavor of food is determined by cooking methods. While making of any dressing varies
flavors according to the mixing methods. There is several cooking process, a well-known examples
relevant to mixing are whipping, blending and homogenizing. These mixing properties are concerned
with not only shape of dispersion but also spindle speed and blade angle. The electronic nose can
estimate the typical and unique flavors released from the samples and quantitatively detect the
differences among the samples prepared under different methods. Also, the sensory evaluation of
flavor (QDA) can be useful to evaluate the flavor profiles.
The objective of this study is to research the effect of mixing methods on the flavor-releasing dressing
made with diverse oils. The various oils, polysaccharides and lecithin for model dressing were blended
in the mixing bottles for 2min at ambient temperature. Then, the generated flavors were collected by
purge and trap methods, and analyzed by electronic nose apparatus and the correlations between the
results of electronic nose detections and the sensory profiles (QDA) were analyzed.
* Keywords: Foaming properties, Sensory analysis, Volatile analysis, Quantitative descriptive analysis,
Lecithin, Methyl cellulose, Electronic nose, Turbiscan
* References : J. Agric. Food Chem 2004, 52, 6257-6263
Food Quality and Preference 17 (2006) 562-571
Sensors and Actuators B 63 (2000) 1-9
Journal of Food Engineering 84 (2008) 420-429

629
Effects of Food Constituents on Structure Texture and Flavour

INFLUENCE OF PHENOLIC COMPOUNDS ON SENSORY ATTRIBUTES OF FOODS

Ceyda Catar, Yesim Elmaci

Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova, Izmir, Turkey,
ceydacatar@gmail.com

Phenolic compounds are found in fruits, vegetables, cereal grains, nuts and beverages (Ferrer-Gallego
et al., 2001). The consumption of high phenolic containing foods is encouraged because of their
antioxidant activity and other health benefits (Naczk and Shahidi, 2006). Phenolic compounds are
investigated due to several potential nutritional benefits moreover, they effect the sensory properties of
foods. Phenolic compounds are responsible for the sensory properties of foods namely; bitterness,
astringency and color. In fruits and beverages bitterness and astringency elicited primarily by phenolic
compounds. Bitterness and astringency are found in foods such as nuts, fruits, chocolate, tea, wine and
soymilk. When bitterness and astringency are at high intensity they cause adverse consumer
impression. The chemical structure of phenolic compounds effect the intensity of astringency and
bitterness. Degree of polymerization, moleculer configuration, formation of derivatives have influence
on astringency and bitterness of foods (Lesschaeve and Noble, 2005). Researches generally focus on
wine and olive oil’s phenolic compounds and their influence on sensory properties.In the other studies
tea, some types of fruits and fruit juices, chocolate, legume seeds, grape seed, lentil sprouts, smoked
herring, surimi, bread and charackers were investigated for the phenolic compounds and sensory
attributes. In this study influence of phenolic compounds on sensory attributes of foods are discussed.
Key words: Phenolic compounds, sensory attributes, bitterness, astringency.
References:
Ferrer-Gallego, R., Herna´ndez-Hierro, J.M., Rivas-Gonzalo, J.C. and Escribano-Bailo´, M.T. 2011.
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with
the phenolic composition of the grape skins. Journal of Food. 9(4):290-294.
Lesschaeve, I. and Noble, A.C. 2005.Polyphenols: factors influencing their sensory properties and their
effects on food and beverage preferences. The American Journal of Clinical Nutrition. 81(1):330S-
335S.
Naczk, M. and Shahidi, F. 2006. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and
analysis. Journal of Pharmaceutical and Biomedical Analysis.41(5):1523-1542.

630
Effects of Food Constituents on Structure Texture and Flavour

EVALUATION OF NATIVE WHEAT LIPIDS ON LOAF VOLUME AND AIR CELL

STRUCTURES IN BREAD

S.L. Cropper, H. Dogan, and J.M. Faubion

Kansas State University

croppers@ksu.edu

The dispersion of air cells within the dough matrix of bread is very important as it plays an impact on
loaf volume. Specifically, native wheat lipids influence final loaf volume as they assist with holding air
cells and preventing coalescence within the dough matrix. Gluten and starch are the main components
surrounding the air cells; however, during the final proofing stages, as the gluten stretches due to
increased volume, the native wheat lipids line the air cells and help to stabilize them in place. Much
research has been conducted evaluating the influence of native wheat lipids on loaf volume through
defatting and reconstitution studies. X-ray microtomography (XMT) is a non-invasive technique that
utilizes an x-ray source to view the internal structure and create a 3-D image to better understand the
air cell distribution. The objective of this study was to evaluate the influence of native wheat lipids on
air cells, loaf volume, and the loaf matrix through defatting and reconstitution of flour. Bread flour
(12.4% mc) was defatted and reconstituted using a chloroform batch extraction (1:2 w/v) and the lipids
and solvent were evaporated under pressure and nitrogen flushed. Defatted flour was dried in a
chemical hood until the solvent residue was no longer present. Flour was reconstituted by re-adding the
extracted lipids plus additional chloroform back into the defatted flour and dried. Loaves were made
for all three treatments following the AACC 10-10.03 Optimized Straight-Dough Bread-Making
Method. Loaf volumes were determined and breads were analyzed by c-cell imaging, texture analysis
(texture profile analysis), and X-ray microtomography. Texture analysis found significant force
differences (p<0.05) in the defatted flour (533 grams) as compared to the control (255 grams) and the
reconstituted flour (303 grams). Loaf volumes were greater for both the control (1017 cc) and the
reconstituted flours (946 cc) than the defatted flour (790 cc). XMT imaging of the bread found no
significant differences between the average air cell size, solid volume, or cell wall thickness. The total
porosity and % solid volume were also found to be similar for all three treatments. The control and
reconstituted breads had a higher percentage of air cells that were between 3000 µm and 5200 µm
whereas the defatted flour did not. The fragmentation index indicated that all three treatments had more
of a disconnected matrix with the air cells separated from one another. These results suggest that native
wheat lipids influence the structural characteristics of bread loaves, particularly those quality attributes
that are affected by air cell size.
Defatted, Reconstituted, Bread, X-Ray Microtomography

631
Effects of Food Constituents on Structure Texture and Flavour

WINES RECONSTITUTION STRATEGY: A THOROUGH STUDY OF THE EFFECT OF LOW

MOLECULAR WEIGHT PHENOLS IN THE IN-MOUTH SENSORY PERCEPTION OF HIGH
MOLECULAR WEIGHT PHENOLS AND VICE VERSA

Ana Gonzalo-Diago a, b, Marta Dizy a, c, Purificación Fernández-Zurbano a, b

a
Institute of Sciences of the Vineyard and of the Wine (UR-CSIC-CAR), Logroño, La Rioja, Spain.
b
Department of Chemistry and c Department of Agriculture and Food. University of La Rioja, Madre de
Dios 51, E-26006 Logroño, La Rioja, Spain.
puri.fernandez@unirioja.es

The main goal of this work is to assess the effect of low molecular weight phenols on the perception of
taste, astringency and persistence of wine. For it, six Spanish wines (five young red wines and one aged
red wine), all of them showing different content in the index of total polyphenols, were selected. Wines
were separated into two fractions by gel permeation chromatography (GPC) and freeze-drying,
respectively. Fraction “L” contents the low molecular weight phenols, sugars and acids. Fraction “H”
presents the high molecular weight phenols. Thirty ‘‘reconstituted wines” were prepared, combining six
different “L” with five different “H” fractions, adjusting ethanol content to 13,5 % (v/v) and adding the
same aroma for all of them. Aroma was extracted by solid phase extraction and a sole young red wine was
used for it. “Reconstituted wines” were further described by a specifically trained sensory panel. Taste
attributes (sweetness, acidity, bitterness), astringency and persistence were assessed in both, “original
wines” (freeze-dried wines, added the same aroma than reconstituted ones but without carrying out GPC
on them) and ‘‘reconstituted wines” by using a numerical category scale. The sensory properties of the
“original wines” were retained by their corresponding ‘‘reconstituted wines”. The sensory assessment of
the ‘‘reconstituted wines” showed that the addition of different “L” to the same “H” brought about
changes in the perception of acidity in four out of five cases and bitterness in only two of them. Only
when fraction “H” came from an aged wine and from a wine with low astringency, the addition of “L”
fractions modified the perception of bitterness attribute. The different “L” only modified the astringency
perception and the persistence when the “H” fraction came from a wine with low score in the astringency
attribute. Sweetness attribute did not show significant differences among the different “L” added, however
the greater rates for sweetness attribute were given for the “L” came from the less astringent perceived
wine. This suggests that the low molecular compounds are clearly responsible for wines acidity, while
these monomers phenols only play a relevant role in the astringency and the persistence in wines with low
astringency. The bitterness was positively correlated with the astringency as well as with the persistence.
Similarly, the effects of the addition of different “H” to the same “L” brought about clearly changes in the
perception of the astringency, in all cases, and persistence for only two of them. This suggests that high
molecular weight phenols are primarily responsible for the perception of astringency. Bitterness is only
attributed to the low molecular weight phenols but lots of misunderstood interactions in the presence of
proanthocyanidins and acids seem to happen, modifying the perception of this attribute. These results also
suggest that not only persistence depends of the scores given to the astringency, but also the bitterness has
a strong influence in the persistence.
Keywords: red wines, sensory analysis, phenols, taste, astringency

632
Effects of Food Constituents on Structure Texture and Flavour

ASSESSMENT OF SENSORY QUALITY OF PASTA WITH FERMENTED BEAN HUSK

SELECTED SPICES

Szymandera-Buszka K., Jędrusek-Golińska A., Gumienna M., Lasik M., Waszkowiak K.

Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poland

Over the last years, there has been a tendency to look for new sources of dietary fibre. One of them are
foods with bean husk, which is fibre-rich and can be used as a bioactive food component. The health
benefits of eating products with beans are not only linked to their fibre but also folate content and
antioxidants. Since these products should be consumed daily, they must be varied and sensory-
attractive.
The aim of the study was to investigate the degree of sensory desirability of pasta with an addition of
fermented bean husk and selected spices. The bean husk was Red Kidney, added in an amount of 50%.
The aim of the study was to determine the effect of additionof spices: basil, lovage, oregano,
marjoramand thyme. The sensory profile analysis and consumer examination were conducted in an
appropriately designed and equipped laboratory of sensory analysis (PN-ISO 8589-1998) at the
Department of Human Nutrition Technology, Poznań University of Life Sciences. Consumer traits
were examined by a panel of 100 people, aged 21 - 58. Women constituted 61% of the analysed
population. The research was supported by UE Innovative Economy National Cohesion Strategy (PO
IG 01.01.02-00-061/09).
On the basis of the investigations it was found that pasta with an addition of fermented bean husk was
characterised by a proper satisfactory level of consumer desirability. The pasta with an addition of
fermented bean husk with spice was characterised by a higher consumer desirability The pasta with an
addition of basil and oregano exhibited the highest degree of sensory desirability in the perception of
taste. Desirability of taste was correlated with the intensity of herbal and spicy taste. In these samples
low perception levels of bitter taste were recorded. The profile analysis showed only an effect of the
addition of thyme on a slightly more intensive perception of bitter taste.
The results of the analysis confirm the possibility of introducing to pasta fermented bean husk,
especially with a spice addition.
Keywords: sensory analysis, sensory quality, bean husk

633
Effects of Food Constituents on Structure Texture and Flavour

INFLUENCE OF MATRIX COMPOSITION ON CRITICAL WATER ACTIVITY OF

MODEL FLAVOR GRANULES

Aslõ Can Karaça, …nder GŸzel, Mehmet Ak

AROMSA Besin Aroma ve Katkõ Maddeleri Sanayi ve Ticaret A.Ş.

Moisture sorption characteristics of a food product play an important role in its quality, stability and
shelf life. Critial water activity (awc) of a product is the water activity (aw) value at which its glass
transition temperature is 25¡C and can be used as an indicator for the hygroscopic stability of the
product. The aim of this study was to investigate the effect of matrix composition on awc of extruded
model orange flavor granules. Two different types of maltodextrin (DE 6 and DE 12), gum arabic and
modified starch were used as matrix components. Moisture content of the granules changed between
5.6–6.7% whereas their aw varied between 0.48–0.52. Moisture sorption isotherms of the granules
were obtained using the Dynamic Dewpoint Isotherm (DDI) method. Awc values of the flavor granules
were determined by applying the Savitsky Golay second derivative method to the DDI data and varied
between 0.64–0.71. Considering the ranges of factors studied, increasing the amount of maltodextrins
resulted in higher awc values whereas increasing amounts of modified starch and gum arabic resulted
in lower awc values in the flavor granules. Data on awc of matrix components can be used to obtain
flavor granules with higher storage stability.

634
Effects of Food Constituents on Structure Texture and Flavour

SENSORY EVALUATION OF IRON-FORTIFIED SWEET PUDDINGS

Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Anna Jędrusek-Golińska, Magdalena

Zielińska-Dawidziak

Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poland; e-mail:
kwaszkow@up.poznan.pl

Iron deficiency, mostly iron deficiency anaemia, still remains one of the major nutritional problems.
Although every age group is vulnerable, it particularly affects both children from infancy through to
adolescence and women at child-bearing age. Programmes to control of iron deficiency are usually
based on several major strategies that usually incorporate the following elements: dietary modification,
supplementation and food fortification. WHO indicates that the highest benefit-to-cost ratio is attained
with food fortification. However, selecting of suitable food vehicle is important for successful
fortification. It is essential that a final product not be significantly changed in terms of its sensory
quality to be acceptable to the population.
Therefore, the aim of the research was to assess the degree of consumer acceptance of three sweet
puddings (vanilla, chocolate and cherry flavours) fortified with iron. Dried and powdered soya beans
that was previously germinated on mediumwithFe was applied for puddings fortification. The puddings
were evaluated by a panel of 100 consumers, aged 21 - 60.Then the data were compared with results
obtained by flavour profile method with the selected and highly trained 12-member laboratory team.
The investigations were conducted in an appropriately designed and equipped laboratory of sensory
analysis (PN-ISO 8589-1998) at Poznan University of Life Sciences.
The results of sensory analysis show that consumer acceptance of iron-fortified sweet puddings was
lower than non-fortified (regular) puddings, particularly of chocolate one. Among the fortified
puddings, the highest degree of acceptance was noted for vanilla. Flavour profile analyses indicated
that the applied addition (iron-fortified powder soya) both decreased intensity of sweat and typical
flavours (vanilla, chocolate or cherry) and increased the bitter and cereal/nut ones.
The research was supported by UE Innovative Economy National Cohesion Strategy (PO IG 01.01.02-
00-061/09).
Keywords:iron-fortification, soya bean, sensory analyses, consumer acceptance, flavour profile

635
Effects of Food Constituents on Structure Texture and Flavour

FRUCTO-OLIGOSACCHARIDES FROM JERUSALEM ARTICHOKE AND THEIR

EFFECTS ON RHEOLOGICOL AND TEXTURE PROPERTIES OF YOGURT

T. Krivorotova1, Jolanta Sereikaite1, Paweł Glibowski2

1
Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius,
Lithuania
2
Department of Milk Technology and Hydrocolloids, University of Life Science, Lublin, Poland

There is a tendency in the food industry to use fat-free or reduced fat foods. Fat replacers like whey
proteins or non-digestible polysaccharides provide similar physical and organoleptic properties in fat-
free and reduced fat foods. Fructo-oligosaccharides (FOS) or their higher molecular weight analogue
inulin as fat replacers are non-digestible polysaccharides. Inulin can positively affect viscosity and
viscoelastic properties of yogurt.
The purpose of the study was to determine the effects of FOS extracted from Jerusalem artichoke(JA)
flour on the rheological behavior and the textural characteristics of yogurt.Three genetic variants of JA,
i.e. Sauliai, Albik and Rubik, which are cultivated in Lithuania, were used for investigation.
Jerusalem artichokeflour could be an ideal candidate for use in food industry. However, JA flour has
unwanted properties like aromatic smell and blackening of JA raw material. The blackening process is
challenged by action of polyphenol oxidase [1] and by the Maillard reactions [2]. Thus, the use of FOS
extracted from Jerusalem artichoke tubersraw material or flour allows to avoid the effects mentioned
above.
Four methods were used for the extraction of free sugars and FOS from JA flour. The first extraction
method of FOS was carried out in distilled water at 86°C for 30 min. and the extracts after separation
from plant pulp were dried. In next extraction methods extracts separated from plant pulp were
additionally benched with activated carbon or acidificated to pH~4 to decrease the Maillard reactions
and then activated carbon was added. In the last extraction method only FOS (without free sugars)
were precipitated from extracts using ethanol. The degree of FOS polymerization (DP) from benched
extracts (DP = 2.6, second extraction method; 2.0, third extraction method, in Albik) was lesser as
compared from dried extracts (DP = 3.1). It could be speculated that the sugars with higher DP could
be adsorbed on the activated carbon surface better than that with lower DP. The DP of FOS
precipitated from ethanol was the highest. The DP was equal to 5.1 and 3.4 for Albik and for Rubik,
respectively.
Yogurts supplemented with FOS obtained by method using activated carbon or by precipitation
method were analyzed by means of the small strain deformation technique. In both cases yogurts
exhibited higher G′ than G′′ values. It shows the elastic behavior of yogurts [3]. The yogurt with
commercial inulin from chicory exhibited a higher G′ at the low frequency range as compared with
yogurts supplemented with FOS obtained by method using activated carbon or by precipitation
method. It means that elastic properties are better of yogurt with commercial inulin (whose the DP is
higher) as compared with FOS from JA.
The DP of FOS obtained from precipitation method is the highest as compared with all our extraction
methods. Nevertheless, the use of precipitated FOS is less effective in yogurt to improve elastic
properties as compared with yogurts with commercial inulin from chicory. Moreover, the increase of
our FOS concentration decreased the acidity of yogurt.
Acknowledgement:Postdoctoral fellowship is being funded by European Union Structural Funds
project ”Postdoctoral Fellowship Implementation in Lithuania”.
Keywords: Jerusalem artichoke, Fructo-oligosaccharides, Yogurt, Rheology.
Tchone M., Barwald G., Meier C., British Food J., 693 (2005) 701; Lee S. M., Jo Y.-J., Kim S., J.
Agric. Food Chem., 58 (2010) 3116; Cruz A. G., Cavalcanti R. N., Guerreiro L. M. R. et al. J. Food
Eng., 114 (2013) 323.

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Effects of Food Constituents on Structure Texture and Flavour

EFFECT OF THE PARTICLE SIZE OF BLACK-RICE POWDER ON THERMAL

PROPERTIES AND FLAVOR-RELEASING PROFILES OF A MODEL PORRIDGE

Ji-Na Kim, Weon-Sun Shin*

Department of Food and Nutrition, Hanyang University, Korea

kimjina84@hanyang.ac.kr

Black rice (Oryza sativa L.) is popular to enhance the flavor, color, and nutritional value in Asian
countries. Its unique color is derived from anthocyanins (e.g., cyanidin 3-glucoside and peonidin 3-
glucoside) found in the surface cells of the grain. It has a number of nutritional advantages over
common rice, such as higher protein, total essential amino acids, vitamin B1, and minerals (Fe, Zn,
Mn, and P), the latter of which varies with cultivar and production location.
In this study, The black-rice flour was fractionated into seven parts: 11.20, 12.66, 16.97, 33.80, 35.41,
97.80 and 177.07μm. The thermal properties of porridge made with different sizes of the black rice
flour were measured by using differential scanning calorimetry and the visco-elastic properties of each
porridge were measured using by RheoLaser Lab. In addition, the flavor-releasing patterns of black
rice porridge was measured by using electronic nose.
The thermal transitions were occurred between 65.8℃� to 71.1℃as determined by DSC. The
viscoelasticity of black rice porridge made with fine particle fraction was high compare to the coarse
fraction. The pattern recognition analysis based on discriminant function analysis showed that the
35.41 and 97.80 μm sample has a difference flavor (electronic nose) pattern.

637
Effects of Food Constituents on Structure Texture and Flavour

CORN PROTEIN ZEIN SHOWS DIFFERENT STRUCTURAL PROPERTIES THAN THAT

OF WHEAT GLUTEN

Mehtap Fevzioglu1,3, Osvaldo H. Campanella1,3, Bruce R. Hamaker2,3

1
Agricultural & Biological Engineering, Purdue University, West Lafayette, IN, USA
2
Department of Food Science, Purdue University, West Lafayette, IN, USA
3
Whistler Center for Carbohydrate Research, West Lafayette, IN, USA

Among cereals, only wheat flour has the unique ability to form viscoelastic dough due to unique
property of gluten proteins. The high molecular weight subunits of glutenin (HMW-GS) have been
recognized to be particularly important in gluten elasticity and their contribution to elastic nature of
gluten has been associated with the secondary structural properties of HMW-GS. Formation of β-sheet
and β-turn structures and transitions between those structures during stress/relaxation periods found to
play a significant role. Gluten is a major health concern for celiac patients, since a life-long adherence
to gluten-free diet is the only effective treatment for people with celiac.
The major protein component of corn kernel is zein which is an alcohol soluble protein like gliadin in
wheat gluten. It is subdivided into four fractions based on differential solubility: α-, β-, γ- and δ-zein.
Zein does not exhibit viscoelastic characteristics when mixed at room temperature. However, previous
studies done in our lab indicated cohesive dough formation when mixed above its glass transition
temperature at appropriate moisture contents. Zein subfractions show discrete characteristic properties
and they were reported to affect the secondary structure of zein differently. It is hypothesized that zein
subfractions provide varied secondary structural properties and thus affect zein dough systems in
different manner. The objectives of this study were to investigate the effect of zein subfractions on
rheological and structural properties of the protein in dough state and compare with those of gluten
dough systems. Starch (87%), protein (13%) and purified water were mixed into a dough for 8 min at
35°C on a 35-g Swanson-Working Mixograph. Fourier transform infrared (FT-IR) spectroscopy
equipped with a MTC/A detector and a diamond attenuated total reflectance (ATR) accessory was used
to determine the secondary structural contents of protein samples in dough state. Spectra were collected
at a resolution of 4 cm-1 within the frequency range of 4000-650 cm-1. Interferograms of 256 scans
were coadded to obtain the sample spectrum. Small amplitude oscillatory tests were performed on a
freshly prepared dough at 25°C using a mechanical spectrometer equipped with parallel plate
geometry. Frequency scans were employed at frequencies ranging from 0.01-100 rad/sec at 0.5% strain
level. Mechanical spectra were analyzed in terms of elastic modulus (Ǵ ), loss modulus (Ǵ ́ ) and phase
angle (δ).
Corn proteins showed similar phase angle values. Phase angle values of gluten and glutenin were
significantly lower than gliadin and corn proteins. The lowest phase angle values were determined for
glutenin dough samples indicating it elastic nature. Contrary to their high phase angle values, corn
proteins showed higher storage modulus values than did wheat proteins, thought to arise from their
solid-like nature which might be due to their comparably higher hydrophobicity and lower water
absorption. Higher α-helix and lower β-sheet structures were observed for corn proteins compared to
wheat proteins. Zein subfractions were substantially differed in their secondary structure. α-Zein
revealed higher α-helix and lower β-sheet structures than other corn proteins studied.

638
Effects of Food Constituents on Structure Texture and Flavour

TIME DISTRIBUTION OF ADSORPTION ENTROPY OF AROMA COMPOUNDS ON

STARCH SURFACES BY REVERSED-FLOW GAS CHROMATOGRAPHY

J. Kapolos1, A.Koliadima2, G. Karaiskakis2

1
Department of Food Technology, Technological Educational Institute of Kalamata, 24100 Kalamata, Greece
2
Department of Chemistry, University of Patras, 26504 Patras, Greece
jkapolos@teikal.gr

Aroma in foodstuffs is either natural or added by using small or large molecules of aroma compounds
which connected on food’s ingredients. The strength of this connection depends on the interaction
between these aroma compounds and food components as well as on the bonds that developed. Starch
granules, because of their composition, may be bonded with aroma compounds or encapsulate them in
bulk, a fact that can lead to a gradually release of the aroma compounds and thus affect the
organoleptic characteristics of food.
The current work aims to the development of a tool for the study of food aroma interactions in low and
no water content systems. Our approach consisted in the study of the stationary phase as the material of
interest in gas chromatography. This technique known as reversed flow gas chromatography, a sub-
technique of inverse gas chromatography, has been applied to measure the adsorption entropy over
time, when aroma compound vapours (limonene) is adsorbed on the surface of starch granules form
different origin (potato, corn, rice and wheat) at 313.15 and 343.15 K, respectively. Utilizing
experimental chromatographic data, this novel methodology also permits the simultaneous
measurement of the local adsorption energy, ε, local equilibrium adsorbed concentration,cs*, and local
adsorption isotherm, θ (p, T, ε) in a time resolved way. In contrast with other inverse gas
chromatographic methods, which determine the standard entropy at zero surface coverage, the present
method operates over a wide range of surface coverage taking into account not only the adsorbate–
adsorbent interaction, but also the adsorbate–adsorbate interaction. One of the most interesting
observations of the present work is the fact that the interaction of limonene is depending on the
different origin of starch granules. This can explain the different kinetic behaviour of each particular
gas–solid system, and it can be used as a good tool either for surface characterization of different type
of starch or for the selection of the appropriate type of starch (origin, size distribution, morphology,
etc.) in order to achieve the best possible connection and release of aroma compounds from the food.
Keywords: Adsorption entropy; Time-resolved chromatography; Reversed-flow gas chromatography

639
Effects of Food Constituents on Structure Texture and Flavour

IMPACT OF PHYSICAL DISRUPTION AND REFORMING ON CHEESE TEXTURE:

FACTORS THAT CONTROL REFORMABILITY OF CHEESE

Akbulut, Ç.1, Lucey, J. A.2,3, Govindasamy-Lucey, S.3, Jaeggi, J. J.3 and Johnson, M. E. 3
1
Department of Food Engineering, Harran University, Şanlıurfa, Turkey,
2
Department of Food Science, University of Wisconsin-Madison, WI, USA,
3
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, WI, USA.

Cheese reforming is a recent application in dairy industry, used for adding several ingredients (i.e.
spices, herbs) into cheese and also for mixing two or more different types of cheese together. This
process would modify the cheese texture depending on the degree of fusion between cheese particles
after reforming. If the cheese particles do not fuse together completely and the recovery of the initial
structure is incomplete, reforming could help soften the texture of low-fat cheese that is rubbery and
excessively firm. In this study, we investigated the impact of grating size (4 cheese shred sizes: 1 mm
thick, 20 mm long and 1.5, 3, 6 and 9 mm wide; non-fat cheese), temperature (3 cheese temperatures:
4, 18 and 30°C; non-fat cheese), pH (4 pH values: 6.2, 5.8, 5.5, 5.3; low-fat cheese), fat content (2
levels: 4 and 36%), and use of different types of emulsifiers (EM) (nonionic, anionic, zwitterion; low-
fat and full-fat cheese) on reforming. Cheese was ground up/ shredded by a food processor/ shredder
and then pressed back together to be reformed. Reformation was done by cold extrusion under vacuum
using an extruder (Vemag Robot 500) in dairy plant while in laboratory scale experiments by manual
pressing. Reformability of the cheese samples were examined by comparing the texture properties of
cheese samples before and after reforming. Texture profile analysis and uniaxial compression tests
were carried out using Texture Analyzer. Decrease in the hardness of the cheese samples after
reforming indicated an incomplete recovery of the cheese structure. Grating and reforming the cheese
reduced the hardness with smaller shred sizes creating a greater decrease in hardness. Reforming the
non-fat cheese at higher temperatures (18 and 30°C) did also create a softer texture, while at 4°C no
significant difference was observed. Reducing the pH of low-fat cheese from pH 6.2 to 5.3 brought
about a 93% recovery in hardness indicating a greater cheese fusion and recovery of the structure after
reforming. Fat content of the cheese influenced the reformability. Reforming the full-fat cheese created
a larger disruption in cheese structure than reforming the low-fat cheese as shown by greater fracture,
lower hardness. Use of charged EM during reforming the low-fat cheese mostly showed a strenthening
effect on cheese structure, while nonionic EM weakened it compared to the cheese made without EM.
Non-ionic EM seemed to make the low-fat reformed cheese more prone to fracture during
compression. Cheese, being built by para-casein network, its ability to re-build a cheese network after
reforming depends on casein interactions. In conclusion, it is possible to maintain the texture properties
of cheese mostly unchanged, or if desired, to obtain either a partial recovery, weakening, or with
stronger interactions a strengthening in the end of reforming process, all by controlling the factors that
influence casein interactions. This study demonstrated the impact of some of these factors on
reformability of the cheese.
Keywords: cheese reforming, texture, temperature, pH, fat, emulsifiers

640
Effects of Food Constituents on Structure Texture and Flavour

PHYSICOCHEMICAL AND DOUGH CHARACTERISTICS OF INTROGRESSIVE

TRITICALE/TRITICUM MONOCOCCUM LINES WITH WHEAT 1D/1A CHROMOSOME
SUBSTITUTION

Salmanowicz B., Langner M., Wiśniewska H., Apolinarska B., Kwiatek M. and Błaszczyk L.

Institute of Plant Genetics, Polish Academy of Sciences, PL 60-479 Poznan, Strzeszynska Str. 34,
Poland; bsal@igr.poznan.pl

Forty-two secondary F7-F8 hexaploid winter triticale (x Triticosecale Wittmack, Triticale) lines
including Am genome from Triticum monococcum ssp. monococcum var. macedonicum Papag and
1D/1A chromosome substitution were investigated for physicochemical, milling and dough rheological
properties for predicting bread-making quality. These genotypes had been developed by crossing
hexaploid triticale lines with 1D/1A substitution with the synthetic amphitetraploid
T.monococcum/S.cereale (AmAmRR). Present-day grown commercial cultivars of triticale are
hexaploid (AABBRR) and differ from bread wheat (AABBDD) by the presence of the R-genome of
rye that replaces the wheat D-genome. This replacement not only reduced total gluten content but also
deprived genetic loci (Glu-D1 and Glu-D3) encoding essential glutenins in triticale grains and
introduced rye secalin loci, which lead to the decrease in end-use quality of triticale flour. In order to
improve the bread-making quality of hexaploid triticale, the most often attempts were made to
substitute or to add 1D of common wheat for other chromosomes of the homologous group 1. In T.
aestivum, particularly Glu-D1 locus on chromosome 1D encoding high molecular weight glutenin
subunits 1Dx5+1Dy10 is considered to be a great importance contributor of bread-making quality. On
the other hand, cultivated einkorn showed considerable quantity allelic variants of glutenins not
reported in hexaploid wheat and triticale, and therefore, it is expected to be a potential important source
of novel genes for improving wheat and triticale quality.
The aim of the study was to investigate the influence of 1D/1A chromosome substitution and introduce
Am genome from einkorn (T. monococcum) into A genome of secondary hexaploid winter triticale
with a complete rye genome on rheological/technological properties of these lines. Identification of
1D/1A chromosome substitution and proof presence of Am chromosome in plant materials were
performed using two molecular cytogenetic methods: genomic in situ hybridization (GISH) and
fluorescence in situ hybridization (FISH). Characteristics of quantitative variation of particular
common and einkorn HMW-GS and rye HMW–SS were performed by gel electrophoresis (SDS-
PAGE) and capillary zone electrophoresis (CZE) methods and using allelo-specific molecular markers
(AS-PCR). The estimation of variation of rheological parameters using micro-farinograph and two
large deformation rheological tests (the Kieffer dough extensibility system and reomixer) was
performed. Physicochemical properties of introgressive lines with T. monococcum genome and 1D/1A
substitution were better than typical hexaploid triticale. Maximum resistance to extension (Rmax),
extensibility (Ext) indicated that introgressive triticale lines showed better dough strength than typical
triticale. Rheological studies revealed typical triticale to be the weakest, while introgressive lines
without 1D/1A substitution were observed to be between introgressive lines only with T. monococcum
genome and with T. monococcum and also 1D/1A substitution. Strong correlations were observed
between physicochemical and rheological parameters, which can be used as quality parameter for
suitable end-use quality.
Keywords: bread-making quality, chromosome substitution, HMW glutenin, T. monococcum,
Triticale.

641
Effects of Food Constituents
Food Processing on Structure Texture and Flavour
and Technology (Oral Presentation)

EFFECT
EFFECTS OFOF PECTIN
SOME CARROTS
ADDITIVES ONAND WHEY
DOUGH PROTEIN ISOLATE
RHEOLOGICAL ON THEAND
PROPERTIES
ORGANOLEPTICBREAD
QUALITY OF STIRRED YOGURT
QUALITY

Ouldali Ouardia, Hichourand

Aslıhan Ünüvar Asma, Boukahla
Hamit Köksel Nassima

Hacettepe
Biology University,
départment, Department
University of FoodMascara
of Mascara, Enginereening
(Algeria)

In this
The aimresearch,
of this workmenengic (Pistaciathe
was to improve terebinthus)
rheologicalwas used as
properties anda whey
functional additive
retention to serve
of stirred the
yoghurts
increasing
by demand
the addition by theprotein
of whey bakeryisolate
industry for functional
(WPI) and carrotsingredients. Menengic
pectin complexes is rich in unsaturated
as stabilizing agent. The
fatty acids,complexes
developed protein, dietary fiber and
were stabilized to aminerals. To investigate
pH adjustment to 7.0 byits
thepotential utilization
application in bread,
of heat treatment.
menengic
The level was added at different
of incorporation levelsadequate
to obtain (0%, 2.5%, 5%,characteristics
finish 7.5% and 10%) wasinto two types of
determined. Theflour (weak
stabilized
and strong (heat
complexes flours). Besides
treated) the unable
were additiontoofenhance
menengic;the ascorbic acidproperties
rheological (25, 50 and 100 ppm),
of yoghurt alpha-
despite of
amylase (50,
unheated 100 and
complexes 200
did. ppm),
This lipase
effect could(5,be10
dueandto 20
the ppm) andofhemicelluase
addition WPI and pectin (40,without
80 and 160 ppm)
were also added
complexe to theUsing
formation. menengic
a WPIflours in order
and pectin to standardize
solution without and improve
complexe flour properties
formation and bread
led to increase the
quality.
rheological properties. Varying the casein to total protein ratios gave different results: unheated
Menengic-supplemented
complexes bread samples
permitted to obtain greater produced
rheologicalfrom both strong
properties than and
WPIweakand flours
pectinhad better without
solution texture
values than
complex their respective control samples, probably due to higher loaf volumes of the menengic-
formation.
supplemented
Keywords: breads.
pectin, whey Inprotein
mixolab parameters,
isolate, yogurt,dough development
rheological timecomplex.
properties, and C4 values increased; C2,
C3, C5 and stability values decreased as compared to control sample in %5 menengic added strong
flour. On the other hand, in weak flour; development time, C2, C3, C4 and C5 values decreased and
stability increased as compared to the control sample by %5 menengic supplementation.
Loaf volumes of the samples supplemented with the additives (ascorbic acid, amylase, lipase and
hemicelluase) were generally higher than the control sample in both weak and strong flours (p<0.05).
Bread hardness and stiffness values of additive supplemented samples were significantly lower than
the respective control sample in both weak and strong flours (p<0.05). Crumb color values of the bread
samples produced from weak and strong flours were generally affected differently from the additives.
The effects of additives on rheological properties of strong and weak flours were also different as
determined by mixolab (stability, dough development time, C2, C3, C4 and C5 values). Especially,
ascorbic acid supplemented samples in both weak and strong flours were found to have slightly higher
stability values. Dough development time values generally increased by lipase addition in both weak
and strong flours.
Optimum levels for ascorbic acid, amylase, hemicelluase and lipase were decided according to the
results of mixolab test and experimental baking. The combination of these additives was also used in
mixolab test and experimental baking at their optimum levels. Bread quality parameters were improved
generally by using the additive combination as compared to the respective control sample. As a result,
it can be concluded that menengic might be used as a new ingredient in bread with a potential of
increasing its functional properties.
Keywords: Pistacia terebinthus, Bread additives, Menengic, Mixolab

642
643
Effects of Food Constituents on Structure Texture and Flavour

EFFECT OF PECTIN CARROTS AND WHEY PROTEIN ISOLATE ON THE

ORGANOLEPTIC QUALITY OF STIRRED YOGURT

Ouldali Ouardia, Hichour Asma, Boukahla Nassima

Biology départment, University of Mascara, Mascara (Algeria)

The aim of this work was to improve the rheological properties and whey retention of stirred yoghurts
by the addition of whey protein isolate (WPI) and carrots pectin complexes as stabilizing agent. The
developed complexes were stabilized to a pH adjustment to 7.0 by the application of heat treatment.
The level of incorporation to obtain adequate finish characteristics was determined. The stabilized
complexes (heat treated) were unable to enhance the rheological properties of yoghurt despite of
unheated complexes did. This effect could be due to the addition of WPI and pectin without
complexe formation. Using a WPI and pectin solution without complexe formation led to increase the
rheological properties. Varying the casein to total protein ratios gave different results: unheated
complexes permitted to obtain greater rheological properties than WPI and pectin solution without
complex formation.
Keywords: pectin, whey protein isolate, yogurt, rheological properties, complex.

643
Traditional Foods Physical and
Chemical Properties

645
Traditional Foods Physical and Chemical Properties

CHARACTERIZATION OF THE VOLUMETRIC PROPERTIES OF 3 DAIRY BIOACTIVE

PEPTIDES

Luis E. Maya Desdier, Martin G. Scanlon

Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada

The material properties of biological molecules can strongly influence their behaviour, either during
processing or in aptness for end-use purposes, e.g., nutritionally or medically. Food industry interest in
bioactive peptides has been rising lately due to their demonstrated health benefits. Dairy proteins can
be processed so that they become one important source of bioactive peptides. High-precision ultrasonic
velocity and density measurements of bioactive peptides in solution can be a valuable tool for
characterizing protein/peptide structures and how they interact with water allowing us to gain insights
into how molecular structure affects nutritional efficacy. In this study, 3 different whey bioactive
peptides, provided by Glanbia Nutritionals, were used to prepare serial dilutions with ultrapure water
gravimetrically. Density and ultrasonic measurements were performed at 25°C and were used to
calculate the partial specific volume and partial specific adiabatic compressibility of the dairy bioactive
peptides. All 3 dairy peptides showed linear relationships between density and concentration and
ultrasonic velocity and concentration. All 3 dairy peptides had apparent specific volumes in the range
from 0.69 cm3/g for dairy peptide C to 0.73 cm3/g for dairy peptide D at reasonably dilute
concentrations (15-20 mg/mL). Apparent specific adiabatic compressibility was in the range from -19.3
x10-6 mL×g-1×bar-1 in dairy peptide C to 2.54 x10 -6 mL×g-1×bar-1 in peptide D at the same
concentrations (15-20 mg/mL). However all 3 dairy peptides showed a continuous decrease in apparent
specific volume and apparent specific adiabatic compressibility at very low concentrations (0.465 to
2.5 mg/mL) , which is consistent with increases in density and decreases in compressibility arising
from rearrangement of the structure of water as ions dissociate from the peptide. The 3 peptides had a
partial specific volume in the range from 0.52 cm 3/g for dairy peptide C to 0.64 cm3/g for dairy peptide
D. Partial specific adiabatic compressibility was in the range from -59 x10-6 bar-1 in dairy peptide C to -
20.7 x10-6 bar-1 for dairy peptide D.

Specific volume, Compressibility, Bioactive peptides

647
Traditional Foods Physical and Chemical Properties

CONTRIBUTION FOR THE CHARACTERIZATION OF AROMATIC RICE

Tânia Santos1; Diogo Lemos2; Carla Brites3; Raquel Guiné1,4; Paula Reis Correia1,4
1
Dep. de Indústrias Alimentares, Escola Superior Agrária de Viseu.
2
Novarroz- Produtos Alimentares, S.A.
3
Instituto Nacional de Recursos Biológicos, I.P.
4
CI&DETS, Instituto Politécnico de Viseu. E-mail: paulacorreia@esav.ipv.pt

Rice is consumed mainly as whole grain, and quality considerations are much more important than for
any other food crop. Rice grain quality preference varies from country to country and among regions.
Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal.
Five types of aromatic rice were collected and analysed for biometry characteristics, amylose content
and gelatinization properties.
The aromatic rices are commercially classified as long grains B type, because they presented a length
higher than 6 mm and the ratio length/ width higher than 3. Samples presented a high degree of
whiteness (35.8-39.9). There is a stickily relationship between the total and vitrea whiteness (r2=0.95),
and these parameters are related with the plaster area.
Cooking quality of rice mainly depends on amylose content and gelatinization temperature. The
amylose content varied from 9.8% (classified as low value) and 20.4% (classified as intermediate
value), meaning that the rice with low amylose content is dry, less tender and hard after cooking, also
showing volume expansion and a high degree of flakiness. When rice presents an intermediate content
of amylose is moist and tender upon cooking.
Aromatic rice flours showed significant differences of RVA viscosity profiles. Generally they
presented significant differences in the gelatinisation temperature, but similar gelatinisation peak
temperature, 95%. It was also observed that the different types of aromatic rice flours showed high
viscosities, great differences in breakdown and setback values. Breakdown was positively related with
the peak temperature (r2=0.733) and peak viscosity (r2=0.778), and the setback was correlated with
amylose content (r2=0.846) and final consistency (r2=0.816).

648
Traditional Foods Physical and Chemical Properties

CHANGES DURING FERMENTATION IN PROTEOLYSIS AND ITS CONTRIBUTION TO

KUNG-SOM, A THAI FERMENTED SHRIMP, CHARACTERISTICS

Siriporn Riebroy1*, Manat Chaijan2, Thanitnan Boonsrichana1, Wanwipa Aungkuldee1, Suppasil

Maneerat3, and Soottawat Benjakul4
1
Food and Nutrition Program, Kasetsart University, Bangkok 10900 Thailand
2
Department of Food Technology, Walailak University, Nakhon Si Thammarat 80160 Thailand
3
Department of Industrial Biotechnology, Prince of Songkla University, Songkhla 90112 Thailand
4
Department of Food Technology, Prince of Songkla University, Songkhla 90112 Thailand
Corresponding author e-mail: agrsrpr@ku.ac.th

Kung-som is a Thai traditional fermented shrimp which composed of shrimp, salt and sugar. Due to
lactic acid fermentation, the ripened product was slightly sour and salty as well as reddish-orange
color. Changes in compositional fermented foods were associated with both tissue and microbial
enzymes. Additionally, the pH drops during fermentation normally leads to the changes in its
characteristics. Decrease in pH did not only give tangy flavor but it also affected on proteolysis of
Kung-som proteins which was responsible for its characteristics, especially color and texture. Thus, the
objective of this study was to investigate the changes in proteolysis during fermentation and its
contributions to the characteristics of Kung-som. Kung-som was made from a mixture of shrimp (100
g), sodium chloride (7.5 g), sucrose (30 g), and water (25 g). The mixture was fermented at 30°C for 10
days. The analyses were conducted every 1 day for lactic acid bacteria count, pH, total acidity, TCA-
soluble peptides, SDS-PAGE, extractable xanthophylls, color (L*, a*, b*) and hardness, springiness,
adhesiveness and resilience.During the fermentation, the increases in lactic acid bacteria count and
total acidity with the concomitant the decrease in pH were observed (p<0.05). The proteolysis of
Kung-som proteins occurred during fermentation as evidenced by the increase in TCA-soluble peptides
content (p < 0.05) and decrease in intensity of protein bands analysed by SDS-PAGE. As fermentation
proceeded, extractable xanthophylls and a* value of sample increased, but hardness, springiness,
adhesiveness and resilience decreased (p<0.05). From the results, the lowering in pH induces changes
in Kung-som proteins during fermentation resulting in increases in proteolysis, which may contribute
to the color and texture of Kung-som.
Keywords: Kung-som, fermented shrimp, proteolysis, xanthophylls
References:
Hwanhlem, N., Watthanasakphuban, N., Riebroy, S., Benjakul, S.H-Kittikun1, A. andManeerat, S.
2010. Probiotic lactic acid bacteria from Kung-Som: isolation, screening, inhibition ofpathogenic
bacteria.Inernational Journal of Food Science and Technology. 45: 549- 601.
Visessanguan, W., Benjakul, S., Riebroy, S. and Thepkasikul, P. 2004. Changes in composition and
functional properties of proteins and their contributions to Nham characteristics. Meat Science, 69,
355-362.

649
Traditional Foods Physical and Chemical Properties

MEASUREMENT OF LEAD AND CADMIUM CONCENTRATIONS IN TRADITIONAL

KASHK

G. R.Yasaei Mehrgrdy1, Davoud Salar Bashi 2, Esmaeil Ghanbari Shendi3

1
Shaheed Sadoughi University of Medical Science and Health Services, Yazd-Iran
2
Department of Food Science and Technology, International branch of Ferdowsi University of
Mashhad, Mashhad, Iran
3
Department of Food Engineering, Hacettepe University of Ankara, Ankara, Turkey
esi.1361@gmail.com

Kashk is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in
traditional Persian/Iranian cooking. It is available as a liquid or in a dried form, which needs to be
soaked and softened before it can be used in cooking. Kashk was traditionally produced from the
leftovers of cheese-making (more specifically, the milk used to make it). The procedure is, subtracting
butter from milk, the remainder is Doogh (buttermilk) which can be used as the base for Kashk. The
water is subtracted from this whitish beverage and what remains is Kashk which can be dried.The
objective of this study was done to assess the concentrations of lead and cadmium in traditional dried
Kashk produced in one of central provinces of Iran (Yazd).A total of 90 samples of traditional dried
Kashk were obtained on the base of ISO: 707. Measurement of lead and cadmium was carried out by
slurry method and Electrothermal Atomic Absorption Spectrometry (ETAAS) with Zeeman basis
correction.
The results revealed that the mean concentration (and ranges) were determine in traditional dried
Kashk 15.28µg/kg (7.45-19.07) for Pb and 1.156µg/kg (0.182-2.475) for Cd. Statistical analyses
showed that there are no significant differences between lead and cadmium concentrations traditional
dried Kashk samples from different regions of Yazd province. In all samples measured lead and
cadmium contents, were less than authorized limit by FAO/WHO standard.
It seems that the concentrations of Pb and Cd in traditional dried Kashk in Yazd did not present any
major risk to human health (infants and adults). The presence of such heavy metals in traditional dried
Kashk could be sourced from the added water and salt, manufacturing machinery and even the packing
materials in addition to the raw milk itself which seems have been controlled effectively.
Keywords: Cadmium, Lead, traditional dried Kashk, Yazd Province.

650
Traditional Foods Physical and Chemical Properties

THE EFFECT OF STORAGE TIME ON MELTING PROPERTIES OF CHEESE IN

TRADITIONAL WHITE CHEESE

Esen Bilge Bicer, Nursel Develi Isõklõ

Cumhuriyet University, Engineering Faculty, Food Engineering Department, Sivas

esenbilgebicer@gmail.com

Cheese texture, melting properties and color are all important for consumer acceptance for cheese. In
general, melting quality of cheese is called "Solubility". The melting characteristic of cheese is one of
the most important functional properties in products involving cheese. Cheese, which is subject to
heating process such as in pizza and burger, goes through many processes such as melting, flowing,
elongation, and softening, which are all associated with each other. Melting of cheese occurs a result of
two processes: softening and flowing. Softening observed in cheese is associated with the loss of
elasticity and all cheeses are softened when they are heated. Flowing occurs as a result of a sudden
drop in the number of chemical bonds and the forces in cheese mass.
In studies on the melting behavior of cheeses, accurate and objective determination methods of the
melting property of cheese have been investigated. While time-consuming, observation-based methods
which were difficult to do objective assessment used to be applied, in the last ten years new methods
have been developed that can be applied in electronic form. In this study, firstly melting profile device
has been developed similar to that developed by the University of Wisconsin, and the melting behavior
demonstrated by home-made white cheese during the storage period of 90 days was investigated.
Melting profile of these cheese in forming, 1st, 15th, 30th, 60th and 90th days were obtained and
according to this result, storage time that have suitable melting profile was found.
Key words:Melting, Traditional white cheese, Storage time
REFERENCES
1. GUNASEKARAN, S., and AK M., (2003). Cheese rheology and texture. (331-354), USA:CRC
press
2. KO, S., and GUNASEKARAN, S., (2008) Analysis of Cheese Melt Profile Using Inverse-Hill
Function. Journal of Food Engineering 87: 266-273

651
Traditional Foods Physical and Chemical Properties

CHANGES IN QUALITY OF PALACE HALVA IN RELATION TO MOISTURE CONTENT

AND TEMPERATURE DURING STORAGE

Özer Atıl, Meral Kılıç-Akyılmaz

İstanbul Teknik Üniversitesi, Gıda Mühendisliği Bölümü 34469 Maslak/İstanbul

atil@itu.edu.tr

Palace halva is one of the traditional confectionery products of Turkey. Major ingredients of palace
halva are flour, sugar and butter. Palace halva is a low moisture food product, which makes it prone to
water uptake. Its physical state determines quality and any increase in temperature and moisture causes
physical deterioration during storage. Effects of temperature and relativs of humidity of storage on
quality of palace halva were investigated. Halva samples were stored at two different temperatures
(25°C and 35°C) and relative humidity levels in the range of 11-90%. Volume, TBA value, hardness
and color of the samples were measured after equilibrium moisture content was achieved in the
samples. Volume of the samples decreased with increase in moisture content. TBA value of halva
decreased to a minimum around relative humidity levels of 43-53%. Hardness of halva exhibited a
maximum value at a relative humidity of 43%. L-value decreased and a-value increased with increase
in moisture content. Samples’ b-value showed a maximum around relative humidity of 53%. Except
hardness and a-value, the samples stored at different temperatures had similar changes in measured
properties. Hardness and a-value changed at a higher extent at 35°C compared to those at 25°C with a
similar trend.
Keywords: Halva, texture, moisture, storage

652
Traditional Foods Physical and Chemical Properties

THE CHEMICAL, PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SALEP

OBTAINED FROM THE MAIN SALEP ORCHIDS GROWN IN NATURAL FLORA OF
AEGEAN REGION

Ozge Yildiz, Ceylan Buyukkileci, Mehmet Tutar, Fatih Cicek

Aegean Agricultural Research Institute, Menemen, Izmir

Salep is a traditional product which is obtained by drying the underground tubers of some terrestrial
orchids belonging to Orchidaceae family. In addition to its therapeutical properties, it is used as a raw
material for food and medicine because of its desirable aroma and consistency it gives to the
formulation. However, orchid populations which are important for the natural vegetation of our
country are faced to extinction. In order not the orchids to be extinct, a project called “Investigating the
production possibilities of salep orchids in Aegean Region” has been conducted. Ten common species
(Dactylorhiza romana subsp. romana, Anacamptis morio subsp. morio, Orchis sezikiana, Orchis
italica, Neotinea maculata, Orchis provincialis, Barlia robertiana, Anacamptis pyramidalis, Serapias
bergonii subsp. bergonii, Anacamptis coriophora subsp. coriophora) collected during this project are
examined in this study. Chemical (ash, protein, starch, glucomannan, mineral matter), physicochemical
(pH), and functional (musilage) properties were determined. With this study, it was aimed to determine
the quality values of salep orchids, which are faced to extinction, so as to aid their production.
Keywords: salep, salep orchid, Aegean Region, quality

653
Traditional Foods Physical and Chemical Properties

EFFECTS OF DIFFERENT PROCESSING CONDITIONS ON NONPROTEIN

NITROGENOUS SUBSTANCE OF SUCUK

Güzin KABAN, Mükerrem KAYA

Atatürk University, Faculty of Agriculture, Department of Food Engineering, 25240 Erzurum,

TURKEY
Presenting author e-mail: gkaban@atauni.edu.tr

In the study, the effects of starter culture (control, Lactobacillus plantarum GM77, Staphylococcus
xylosus GM92 and L. plantarum GM77+S. xylosus GM92), ripening rate (slow: nitrate and initial
fermentation temperature 18°C and rapid: nitrite and initial fermentation temperature 24°C), animal fat
type (beef fat, sheep tail fat, beef fat + sheep tail fat) and ripening time on the non-protein nitrogenous
(NPN) substance content of sucuk (Turkish dry fermented sausage) were determined. The use of starter
culture and ripening time had very significant effects on the NPN substance value (P<0,01), while the
rate of ripening had no significant effect on the NPN substance value (P>0,05). However, in the
presence of L. plantarum, NPN substance content showed a higher value in slow fermentation
compared to rapid fermentation. The use of starter culture caused a significant increase in this value.
While the highest average value was found in sucuk samples containing mixed culture (L. plantarum
GM77+S. xylosus GM92), the lowest average value was determined in the control group (without
starter culture). The NPN substance content increased regularly depending on ripening time. The
average NPN substance value was under 2 (g/100g) in the batter, and the highest average NPN
substance value (3,99±0,41 g/100g) was determined in final product. On the other hand, fat type, the
another factor, had a significant effect on NPN substance value.
Keywords: Sucuk, Turkish dry-fermented sausage, NPN substance, starter culture, animal fat
*This study has been supported by The Scientific and Technological Research Council of Turkey
(TUBITAK)-Agriculture, Forestry and Veterinary Research Grant Commitee (TOVAG-107O769)

654
Traditional Foods Physical and Chemical Properties

COMPARISON OF CAFFEINE CONTENT IN DIFFERENT TYPES OF COFFEE

A. Bognar, H. Farkaš, V.Stankov,B. Marošanović

SP Laboratory, Bečej, Serbia

splaboratorija@sojaprotein.rs

Behind the simple name coffee there is actually a blend of two plants belonging to the same botanical
group but of different varieties known as Arabica and Robusta. Arabica is a "finer" coffee, adding the
pleasant aroma to the drink while Robusta gives black coffee full flavour due to its pungency and rich
caffeine content. In Serbia and in the world, the best-known varieties of Arabica are Minas and Santos,
named after their cultivation areas in Brazil. Blending two or more varieties of coffee an enjoyable
flavour can be achieved.
For the determination of the alkaloid content we used High Performance Liquid Chromatography
coupled with a Photo Diode Array detector [UltiMate 3000 LC System, Thermo Scientific]. Caffeine
was extracted from samples with water at 90 °C in the presence of magnesium oxide. After filtration,
the extract was analysed on caffeine content on a Reversed-Phase C18 Column using isocratic elution
with UV detection at wavelength 272nm. Mobile phase was methanol: ultrapure water=30:70 [1]. The
recovery of the method was in the range of 99.5% to 104.1%, while the extended measurement
uncertainty is calculated by using NORD Test and the obtained value was 11.15%.
In SP Laboratory, we analysed 20 samples of Coffee arabica, 11 samples of Coffee robusta and 145
samples of their mixture. Our results for caffeine content in the coffee Arabica varied between 1-1,4%.
For Coffee robusta the results varied between 2.0-2.4%. The mixture of these two coffees showed
results between 1,1-1.9%. These results proved correlation between the literature data and data
obtained from our analysis. The wide variation between the results were observed for the mixture of
coffee, especially when the proportion of Robusta coffee was higher than the ratio of Arabica coffee,
because first one is naturally richer with caffeine.
Keywords: coffee, caffeine, alkaloid, HPLC, PDA detector
Reference:
[1] ISO 20481:2008 Coffee and coffee products - Determination of the caffeine content using high
performance liquid chromatography (HPLC) - Reference method

655
Traditional Foods Physical and Chemical Properties

CHANGES IN FATTY ACIDS IN CAMEL MILK STORED AT ROOM TEMPERATURE

Rea Haroun Omer1 Abdullah Hamid Eltinay2

1
University of AL –Neelain , Faculty of Agricultural Technology & Fish Sciences, Department of
Food Technology
2
University of Khartoum, Faculty of Agriculture Sciences, Department of Food Science &
Technology.

The presence of many organic compounds in milk helps various types of microorganism s to
decomposed it causing different chemical changes. In Sudan Camel milk is consumed as fresh un-
pasteurized and is not processed in any way , and thus may cause hazard to health. The present study
Deals with the fatty acids changes in camel milk (one humped camel milk) stored at room temp. (25-
30ûC). Experiment was conducted in Al-ain Food Laboratories United Arab Emirates. Camels milk
samples were collected from 50 lactating camels, from private camel farms in United Arab Emirates
(Dubai & AL-ain area). All camels were in mid-lactation (2nd to 5th month of lactation). Camels of the
same herd consumed the same type of feed.
The chemical composition of camel milk was studied. Acidity, density, total solids, ash, lactose,
protein, where determined according to AOAC (1990) methods. The pH of the milk was determined by
a pH - meter at 25ûC according to APHA (1972). Fat was determined according to Rose Gottleb
method (BS, 1963). Fatty acids determined according to Christopherson and Glass (1969).
Results showed 6.6 for pH, 0.133% for acidity, 1.028g/ml for density, 3.2% for fat, 2.4% for
protein,4.6% for lactose,11% for total solids, 7.88% for non fat total solids, 0.88% for ash, 88.9% for
moisture .Fatty acid mean values changed from 0.05 to 2.7 for the C4, from 0.04 to 1.3 C8, from 0.2 to
1.4 C10, from 0.3 to 0.2 C12, from 0.95 to o.5 C14, from 10.8 to 11.6 C 14:1, from 1.3 to 1.4 C16,
from 33.6 to 32.4 C16:1, from 8.9 to 9.4 C18, from 13.18 to 12.5 C18:1 , from 24.3 to 23.7 C18:2,
from3.4 to 2.8 C18:3. There was an increase in the short chain fatty acids (C4 – C8) but a decrease for
(C10-C14) as result of storage at room temperature. Long chains fatty acids were in significantly
affected.
Keywords : Camel Milk, Fatty Acids, chemical composition.

656
Traditional Foods Physical and Chemical Properties

PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF OAT TARHANA: A TURKISH

FERMENTED CEREAL BASED FOOD

Duygu Gocmen and Asli Yukselci Kilci

Uludag University, Faculty of Agric., Dep. of Food Eng. 16059, Gorukle- Bursa, Turkey
e-mail: gocmend@gmail.com

Tarhana is a traditional Turkish cereal based fermented food made from cereal flours, yoghurt and
different vegetables. Fermentation is usually carried out by using yoghurt bacteria, Lactobacillus
bulgaricus and Streptococcus thermophilus and/or bakers’ yeast (Saccharomyces cerevisiae). After
fermentation tarhana is dried and ground. It is mainly used in the form of a thick and creamy soup.
Basically four different types of tarhana have been produced in Turkey. These which are (a) flour
tarhana, (b) goce tarhana, (c) semolina tarhana and (d) mixed tarhana. Some cereal and legume flours
other than wheat flour (rye, maize, soybean, chickpea) can also be used in the production of tarhana. In
this study, oat flour (OF) and steel cut oat (SCO) were used in tarhana production in order to improve
functional properties of it. For this purpose, OF and SCO were used at four different levels (10, 20, 30
and 40%). Control sample did not contain oat products. Changes of phenolic compounds and
antioxidant activity were investigated in tarhana samples supplemented with oat products. Compared
with control, oat addition increased phenolic contents. As the oat addition levels increased, phenolic
contents of tarhana samples increased. The results showed that hydrolyzable phenolic contents of the
samples with SCO were higher than those of the samples with OF. Extractable phenolic contents of
tarhana samples with SCO were lower than those of the samples with OF. Antioxidant activities were
investigated using ferric reducing antioxidant power assay (FRAP), ABTS radical cation assay and
cupric ion reducing antioxidant activity assay (CUPRAC). The addition of oat products provide an
increase in the antioxidant capacities of tarhana samples.
Key words: tarhana, oat, antioxidant activity, phenolic contents
References
Daglioglu, O. Tarhana as a Traditional Turkish Fermented Cereal Food, Its Recipe, Production and
Composition. Nahrung. 2000, 44(2), 85-88.
Ekinci, R. The Effect of Fermentation and Drying on the Water-Soluble Vitamin Content of Tarhana, a
Traditional Turkish Cereal Food. Food Chem. 2005, 90, 127-132.
Ozdemir, S., Gocmen, D. & Kumral, A. (2007). Tradõtõonal Turkõsh Fermented Cereal Food: Tarhana.
Food Reviews Int., 23(2), 107-121.
Tarakci, Z.; Dogan, I.S.; Koca, A.F. A Traditional Fermented Turkish Soup, Tarhana, Formulated with
Corn Flour and Whey. Int. J. of Food Sci. and Techn. 2004, 39, 455-458.

657
Traditional Foods Physical and Chemical Properties

THE EFFECTS OF OAT FLOUR ADDITION AND DRYING METHODS ON COLOUR AND
MINERAL CONTENTS OF TARHANA

Nurcan Değirmencioğlu1, Ozan Gurbuz2, Semanur Yõldõz3, Murat Ali Turan4

1
Dept.Food Technology, Bandõrma Vocational High School, Balõkesir University, Turkey,
2
Dept. of Food Engineering, Agricultural Faculty, Uludag University, Bursa, Turkey,
3
İzmir Institute of Technology, Faculty of Engineering, Department of Food Engineering, 35430 Urla,
İzmir, Turkey,
4
Dept. of Soil Science and Plant Nutrition, Agricultural Faculty, Uludag University, Bursa, Turkey
E-mail: nurcan.degirmencioglu@gmail.com

Tarhana is a fermented cereal food and one of the oldest traditional Turkish soups. It is produced by
mixing cereal flour, yogurt, bakerÕs yeast (Saccharomyces cerevisiae), vegetables (tomatoes, onions,
green peppers and red peppers), salt and spices (mint, thyme, dill, tarhana herb, etc.), followed by
fermentation for one to seven days. At the end of this period, the fermented dough is usually sun dried
at a domestic level or oven dried at an industrial level and ground to fine particle dimensions (<1 mm).
Cereals are excellent sources of zinc, iron, copper, manganese, molybdenum, and boron as well as
providing significant amounts of phosphorus, potassium, calcium, magnesium, and nitrogen.
To prepare the tarhanas, wheat flour (100%), yoghurt 40% (w/w, flour base), fresh onion 5% (w/w,
flour base), tomato paste 10% (w/w, flour base), salt (NaCl) 1% (w/w, flour base), fresh green pepper
2% (w/w, flour base) and bakerÕs yeast 2.5% (w/w, flour base) were used. For enrichmented, tarhana
oat flour was used to replace wheat flour at different levels (A-100% wheat flour; B-80% wheat flour,
20% oat flour; C-60% wheat flour, 40% oat flour; D-40% wheat flour, 60% oat flour; E-20% wheat
flour, 80% oat flour; F-100% oat flour). The ingredients were mixed in a mixer for 5 min and dough
samples were fermented at 30oC in a fermentation cabinet for 3 days. Fermented dough samples were
dried with different drying methods to % 10 moisture content (Sun-dried (D1): 5 days at 20oC; Oven
dried (D2): 48 h at 55oC; Microwave dried (D3): 15 min at 900 W, 2450 MHz). After drying, tarhana
samples were ground into a rough powder by a hammer mill and stored in a glass jar (0.5 L) at room
temperature until analyzed.
The objective of this study was to investigate the effects of different levels of oat flours and different
drying methods on colour attributes and mineral contents of tarhanas. Colour of the samples was
evaluated by measuring the L (100= white; 0= black), a (+, red;-, green) and b (+, yellow; -,blue)
values using a Konia Minolta CR-400 Chroma Meter and the mineral element contents (Ca, K, Na,
Mg, Mn, Al, Fe, and Cu) of the samples were determined by inductively coupled plasma spectroscopy,
ICP–OES.
As a result of this study, an increase in oat flour percentage rate (microwave-dried samples) decreased
L and increased a and b values, with the exception of samples of 20% oat flour. The rate of Ca, K, Na,
Fe, Mn, Al concentrations increased as the concentration of oat flour grew, with all of thedrying
methods. It is concluded that oat flour is notably richer than wheat flour in the major mineral contents
of Ca, K, Na, Mn, Al, and Cu. Therefore the tarhanas, in all three drying methods, had increasingly
higher major mineral contents as the percentage of oat flour increased.
Keywords:Tarhana, wheat flour, oat flour, colour attributes, mineral content

658
Traditional Foods Physical and Chemical Properties

INFLUENCE OF STORAGE CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF

DAIRY PRODUCTS

Claudia Tallian, Kathrin Scharnhorst, Ingrid Steiner

Vienna University of Technology, Institute of Chemical Engineering

Research Area Plant and Food Science

Rheological properties of selected dairy products were monitored over 14 to 28 days. The selected
samples were two natural stirred yoghurts containing 1% and 3,6 % fat, buttermilk containing 1% fat
and sour milk containing 3,5% fat. Yoghurts were examined within a period of 2 weeks, buttermilk and
sour milk within a period of 4 weeks. The samples were selected for differences in texture (liquid -
buttermilk and sour milk, and solid – yoghurts) and fat content (1 and 3, 5 or 3,6 % fat content).
Examined samples are representative for the Austrian market and were purchased locally. The aim was
to examine potential structure changes – described by rheological properties - occurring during normal
storage time, the relevance of the changes and their development in different kinds of dairy products.
Rheological characterization was performed both in rotational and oscillatory mode using a 50 mm
plate-plate geometry on a MCR 301 rheometer by Anton Paar. Rotational rheometry was performed in
the controlled shear stress (css) mode to determine yield stresses τ0. Oscillatory determinations
consisted of amplitude sweep to determine the linear viscoelastic range (LVR) and cohesion energy as
well as flow points τF, frequency sweep to characterize the short time and long time behaviour and a
temperature cycle test to monitor structure changes due to temperature changes reflecting a probable
scenario of alternating lower and higher temperatures from purchase to final use of products.
The results showed high stability of structure even after the best-before-date. Especially the
temperature changes do not seem to evoke noteworthy structure changes (reflected by the storage
modules G’ and loss modules G’’). The determined parameters obtained from the amplitude sweep
merely changed over the observed period but there was a distinct decrease of the cohesion energy in
buttermilk and sour milk. The frequency sweep lead to similar loss factors tan δ ≈ 0,26 for all samples
with G’ and G’’ of the yoghurts staying constant but increasing of G’ of buttermilk and sour milk. The
τ0 determined obtained from the gamma-tau diagrams stayed constant for the yoghurts but increased in
sour milk 2 weeks after the best-before-date and decreased in buttermilk 3 weeks after the best-before-
date.
Keywords:yoghurt, butter milk, sour milk elasticity, structure stability

659
Traditional Foods Physical and Chemical Properties

EFFECT OF PARTICLE SIZE REDUCTION ON THE PHYSICOCHEMICAL QUALITY

AND ANTIOXIDATIVE ACTIVITY OF EDIBLE BIRD'S NEST

Salma Mohamad Yusop, Khairun Fatma Che Soh, Nor Fazelin Mat Zain and Abdul Salam Babji

School of Chemical Sciences and Food Technology, Faculty of Science and Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
*Corresponding author; email: salma_my@ukm.my

Edible bird’s nest (EBN) refers to the nest produced by the saliva of swiftlets which is commonly
found in the South East Asia region including Malaysia. The purpose of this study was to determine the
effect of particle size reduction on the physicochemical and antioxidative properties of edible bird’s
nest. Three different particle sizes (coarse, fine, very fine) were obtained from grinding and
homogenizing EBN samples by using Buchi homogenizer and separated by a sieve plate at 425µ, 300µ
and 212µ. Results showed the proximate composition of the EBN samples had 57.20 - 58.65% protein,
14.18 - 17.33% moisture, 3.38 – 3.50% ash, 20.05 – 24.95% carbohydrate and 0.29 – 0.38% fat. There
was a significant different (p < 0.05) on sample's L*(lightness) and a*(redness) values, but there was
no significant (p > 0.05) different observed on the b*(yellowness) values of EBN samples. It was
evident that the solubility of samples increased (p < 0.05) with fine EBN samples (45.79%). The amino
acid profile found that the major amino acids available in the EBN samples were namely aspartic acid,
serine and valine. In addition, the DPPH radical scavenging capacity of fine EBN samples was
significantly lower from the coarse ones, indicating a higher antioxidative activity in these respective
samples along with the increase of total polyphenols. Hence, particle size reduction may be utilized to
enhance the physicochemical activity and antioxidative capacity of edible bird’s nest.

660
Traditional Foods Physical and Chemical Properties

GENETIC VARIABILITY IN AGRO-MORPHOLOGICAL AND TECHNOLOGICAL

TRAITS OF A MEDITERRANEAN DURUM WHEAT LANDRACES

Amallah Lamiae(¹) Taghouti Mouna (²), Rhrib Keltoum(²), Gaboun Fatima (²),
Hassikou Rachida (¹)

¹ Faculty of Sciences, Rabat, Morocco. l.amallah@hotmail.com

²National Institute of Agronomical Research (INRA), Rabat, Morocco.

Wheat is the first important and strategic cereal crop for the majority of world’s populations. It is the
most important staple food, providing rich protein diet than maize or rice. In total, 16% and 26% of
total dietary calories in developing and developed countries respectively, come from wheat. Durum
wheat landraces are still cultivated especially by farmers in mountains and Saharian oases because they
are highly appreciated for their adaptation to some abiotic stresses and extremely wide variety of use
they serves thinks to their good grain and straw quality. The safeguard and rehabilitation of this genetic
inheritance requires genetic characterization and evaluation. In this study, forty durum wheat landraces
originating from Morocco and six others Mediterranean countries (Libya, Algeria, Tunisia, Egypt,
Syria and Jordan) were evaluated using agro-morphological and technological properties : days to
maturity, days to heading, plant height, number of kernel/spike, thousand kernel weight, test weight,
yellow pigment content, protein content and SDS sedimentation volume. The phenotypic diversity was
determined by the Shannon-Weaver diversity Index (H’) revealing that number of kernel/spike
(H’=0.72), plant height (H’=0.81) and thousand kernel weight (H’=0.88) had the highest diversity
index. Days to maturity (H’=0.54) showed the weakest index. The principal components analysis
explained 75% of total variability (60% and 15% for axis1 and axis2, respectively). PC1 related to
plant height, test weight, protein content and yellow pigment while days to heading, days to maturity
and gluten strength affected positively PC2. The yellow pigment had relatively long vectors,
suggesting that there was relatively large variation among accessions. The data showed that the mean
yellow index is higher in landraces compared to the Moroccan cultivars (Isly, Karim, Tomouh and
Marzak) used as checks. In addition, this analysis identified five groups showing variable agronomical
and qualitative characteristics. The results showed that the evaluated landraces formed an interesting
source of favorable quality and agromorphological traits that might be useful in durum wheat breeding
program.

661
Traditional Foods Physical and Chemical Properties

CHEMICAL PROPERTIES OF DIFFERENT MONOFLORAL HONEY TYPES PRODUCED

IN TURKEY

Özge Erdem, Ufuk Alpat, Aslõ Elif Sunay, İlknur Coşkun, Elif Yorulmaz …nder, Fulya Cicerali,
Derya Demirci, Fatih Tutal

Altõparmak Gõda San ve Tic. A.Ş., APILAB Research Center, ozge.erdem@altiparmak.com.tr

Honey is graded and traded in the world according to its botanical or geographical origin. Honey types
produced in different regions of the world from different plants, show different physical, chemical and
sensorial characteristics. It is possible to differentiate between honey types from their chemical
properties according to their botanical origin.
The aim of this study is to differentiate different monofloral honey types produced in Turkey according
to their chemical characteristics. For this purpose, 50 samples of unheated honeys from different
botanical origins (Sunflower, Pine, Chestnut, Citrus and Cotton) were analyzed for their humidity, free
acidity, hydroxymethylfurfural (HMF) content, diastase and invertase (α-glucosidase) activity, proline
content, conductivity, sugar profile (fructose, glucose, sucrose, turanose, maltose, isomaltose, erlose,
total oligosaccharides, total disaccharides) and 13C/12C (δ13C) ratios. Invertase activity and prolin
content analysis were carried out with a UV-spectrophotometer. 13C/12C ratios analyses were carried
out with an IRMS system. Sugar profiles were analyzed with an HPLC-RI detector system, while HMF
with an HPLC-PDA detector system. Conductivities of samples were analyzed with a conductivity
meter. Diastase activities of samples were evaluated for their potential to degrade food starch. Water
contents of samples were analyzed with a honey refractometer. Free acidities of samples were
determined by titration.
Chemical analysis results showed that the differences between honey types are meaningfull (P<0,05).
Diastase, invertase, proline, free acidity, sugar profile and 13C/12C values of samples showed significant
differences separately (p≤0,05). The mean invertase activities of samples ranged between 42-167 U/kg,
conductivity values between 0,18-1,55mS/cm, the lowest for citrus and the highest for chestnut
respectively. Except for humidity and HMF, all other parameters showed significant differences
(Diastase: 5,7-20 DN; Proline: 325-768 ppm; Acidity 13,6-27,8 meq/kg; Fructose: 31,6-39,8%;
Glucose: 25,8-34,4%; Sucrose: 0,0-5,3%; Turanose:0.9-1,7%; Maltose: 1,4-2,4%; δ13Cprotein-δ13Choney: -
0,2-1,7) between honey types (p≤0,05). Positive correlation was determined between invertase
activities and conductivities of samples from different botanical sources. The Principal Component
Analysis (PCA) showed the most important characteristics of each honey type.
Key words:Honey, chemical properties, enzymatic properties, botanical origin.

662
Traditional Foods Physical and Chemical Properties

PHENOLIC COMPOSITION, ANTIOXIDANT CAPACITIES, ALPHA-GLUCOSIDASE AND

PANCREATIC LIPASE INHIBITORY ACTIVITIES OF TRADITIONAL FOODS FROM
EASTERN ANATOLIA

Abdullah Dalar a, b, Musa Türkerb, Dimitrios Zabaras a, Izabela Konczak a

a
CSIRO Food and Nutritional Sciences, North Ryde, NSW, Australia
b
YŸzŸncŸ Yõl University, Faculty of Science, Department of Biology, Van, Turkey

Traditional foods are important sources of nutrition in rural areas. In this study, ethanol-based lyophilized
hydrophilic extracts of three common traditional foods extensively used in Eastern Anatolia: Malva
neglecta Wallr., Plantago lanceolata L., Cichorium intybus L. were evaluated for their phenolic
composition, antioxidant capacities and inhibitory activities towards α-glucosidase and pancreatic lipase
digestive enzymes.
Alcoholic extracts (80% ethanol, 0.1% HCl, 19.9% water) obtained from whole plants were concentrated
and lyophilized to obtain fine, hydrophilic extracts. The major phenolic compounds were identified by
liquid chromatography-photo-diode array–mass spectrometry (LC-PDA–MS/MS) and quantified by high
performance liquid chromatography-diode array detector (HPLC-DAD).
C. intybus L. contained the highest level of phenolic compounds (63.2±0.7 mg GA Eq./gDW). The major
compounds were: chicoric acid (20.5±0.1 mg CHA Eq./gDW), luteolin-7-O-glucoside (15.2±0.2 mg CHA
Eq./gDW), chlorogenic acid (13.9±0.1 mg/gDW), quercetin 3-glucuronide (5.6±0.0 mg Rutin Eq./gDW)
and caftaric acid (5.3±0.0 mgCHA Eq./gDW). Traces of apigenin, hydroxybenzoic acid hexoside,
isoharmnetin, apigenin glucoside, quercetin glucoside and rutin were also detected. P. lanceolata L.,
contained 50.8±4.9 mg GA Eq./g DW of phenolics and the major compound was luteolin-7-O-glucoside
(28.3±1.1 mgCHA Eq./gDW). Traces of rutin, chlorogenic acid and quercetin hexoside were also present.
M. neglecta Wallr. had the lowest level of total phenolics (16.6 ±1.0 mg GA Eq./gDW) and the major
compounds were luteolin-7-O-glucoside (5.7±0.0 mg CHA Eq./gDW) and quercetin (or hesperitin)
glucoside (1.2±0.0 mg CHA Eq./gDW). Traces of hydroxybenzoic acid hexoside, chlorogenic acid and
rutin were also detected.
Hydrophilic extracts obtained from the evaluated plants exhibited pronounced levels of antioxidant
capacities and effectively suppressed the activities of α-glucosidase and pancreatic lipase. The enzyme-
inhibitory activities correlated well with the total phenolics content. M. neglecta had the lowest TP level
and in each assay exhibited the weakest activities. P. lanceolata was the strongest inhibitor of α-
glucosidase and C. intybus was the strongest inhibitor of pancreatic lipase.
Keywords: traditional foods; Eastern Anatolia; phenolic compounds; antioxidant; α-glucosidase;
pancreatic lipase

663
Traditional Foods Physical and Chemical Properties

PHENOLIC CONTENTS, ANTIOXIDANT CAPACITIES AND INHIBITORY ACTIVITIES

AGAINST KEY METABOLIC SYNDROME RELEVANT ENZYMES OF HERBAL TEAS
FROM EASTERN ANATOLIA

Abdullah Dalar a, b, Musa Türkerb, Izabela Konczak a

a
CSIRO Food and Nutritional Sciences, North Ryde, NSW, Australia
b
YŸzŸncŸ Yõl University, Faculty of Science, Department of Biology, Van, Turkey

Herbal teas are hot water infusions of fresh or dried plants (roots, leaves, fruits or grains), which are
different from tea bush (Camellia sinensis). While black and/or green tea prepared from C. sinensis
leaf dominates in some Asian countries where tea drinking is a ritual and a lifestyle, in many European
and Middle East countries various types of traditional fruit teas/herbal infusions are preferred. The type
of herbal teas in use depends on local culture, traditions, ethnobotanic knowledge and diversity of local
flora. In the Eastern Anatolia herbal teas are an essential part of a lifestyle with their primary function
to warm up during long-cold winters and cool summerÕs days of the mountain climate. The objective
of this study was to evaluate the hydrophilic extracts representing herbal infusions of five common
herbs used for preparation of teas with regards to their composition, antioxidant capacities and in vitro
inhibitory activities against key digestive enzymes.
Alcoholic extracts (80% ethanol, 0.1% HCl, 19.9% water) obtained from leaves of herbal teas were
concentrated and lyophilized to obtain fine, hydrophilic extracts. The major phenolic compounds were
identified by liquid chromatography-photo-diode array–mass spectrometry (LC-PDA–MS/MS) and
quantified by high performance liquid chromatography-diode array detector (HPLC-DAD).
Lyophilized aqueous extracts representing herbal infusions contained a high level of total phenolics
and exhibited pronounced antioxidant capacities, as evaluated using two reagent-based methods:
oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). This
indicates that the evaluated herbal infusions comprise a rich mixture of phytochemicals that offer a
comprehensive protection from reactive oxygen species and oxidants.
All teas successfully suppressed the activities of key enzymes involved in metabolic syndrome: α-
amylase, α-glucosidase, pancreatic lipase and angiotensin-converting enzyme (ACE). P. armeniaca, S.
limbata and P. lanceolata had exhibited weak inhibitory activities against α-amylase and pronounced
inhibitory activities against α-glucosidase which may suggest potential anti-diabetic properties.
Moreover, P. lanceolata was the strongest inhibitor of pancreatic lipase and appears to be an
interesting source for potential anti-diabetic and anti-obesity activity studies.The HPLC and LC/MS
analysesis revealed that the main phenolic compound of P.lanceolata was luteolin-7-O-glucoside.
Traces of rutin, chlorogenic acid and quercetin hexoside were also detected. These results suggest that
luteolin glucoside could be the main contributor to the antioxidant, antidiabetic and antiobesity
properties of P. lanceolata herbal infusion and supports its traditional use as anti-diabetic tea.
Keywords: herbal teas; Eastern Anatolia; α-amylase; α-glucosidase; pancreatic lipase; ACE
(angiotensin converting enzyme)

664
Traditional Foods Physical and Chemical Properties

TEXTURAL CHARACTERIZATION OF SEA CUCUMBER (Stichopus japonicus) DURING

HOT AIR-DRYING AND SUBSEQUENT REHYDRATION

Moojoong Kim, Mohammad Anvari, Donghwa Chung

Department of Marine Food Science and Technology, Gangneung-Wonju National University,

Gangneung, Gangwon 210-702, Korea
Email: soorowang@nate.com

Electro-coextrusion has been regarded as a simple and effective encapsulation technology that
enablesto produce core-shell type capsules of uniform size and quality, ranging in diameter from
nanometer to millimeter. The objective of this study was to fabricate core-shell type Ca-alginate
macrocapsules by electro-coextrusion and to investigate the effects of three key process factors,
including alginate concentration in shell liquid (X1, 0.5-4.0 %, w/v), shell-to-core flow rate ratio (X2,
4-12 at a fixed core flow rate of 50 mL/min), and voltage (X3, 0-10 kV), on the five principal
characteristics of the macrocapsules, including diameter (Y1), eccentricity (Y2, ratio of long to short
diameter), shell thickness (Y3), hardness (Y4), and morphology (Y5, four categorical groups: 0=non-
oily and smooth; 1=non-oily and rough; 2=oily and smooth; 3: oily and rough), using response surface
methodology. Olive oil colored with Sudan III was used as a model hydrophobic core. Electro-
coextrusion was performed by simultaneous and dropwise injection of shell (aqueous alginate solution)
and core liquids into a 5% (w/v) aqueous CaCl2 solution through a coaxial nozzle under a given electric
field. The capsules were collected, washed with distilled water, and air-dried at room temperature. The
values of Y1, Y2, Y3, Y4, and Y5, determined from 17 experimental runs generated by three-factor,
five-level central composite design, ranged from 0.89 to 1.61 mm, from 1.05 to 1.21, from 0.02 to 0.07
mm, from 1.37 to 11.01 N, and from 0 to 3, respectively. Statistical analysis showed that Y1 was
significantly influenced at p < 0.01 by X1, -X2, -X3, and -X32, Y2 was by X12, Y3 was by X1, X2,
and -X3, Y4 was by X1 and X2, and Y5 was by X2 and -X22.
Keywords: Electro-coextrusion, core-shell, Ca-alginate macrocapsules, response surface methodology
References:
Choi, D. H., Park, C. H., Kim I. H., Chun, H. J., Park, K., and Han, D. K. 2010. Fabrication of core–
shell microcapsules using PLGA and alginate for dual growth factor delivery system. Journal of
Controlled Release. 147:193-201.
Jaworek, A. 2008. Electrostatic micro- and nanoencapsulation and electroemulsification: A brief
review. Journal of Microencapsulation. 25(7):443-468.

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Related Topics

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HEAT STABILITY OF CAMEL MILK

Mlitan. A.M,* and Mohammed. K.S**

*Department of Chemistry, College of Science, University of Misurata, Misurata. Libya

**Department of Chemistry, Leader s College of Science, Education University of Kufa, Al-Najaf,
Iraq

Indicated that heat stability of camel milk was less than that of bovine milk. The heat coagulation
time(HCT) of camel increased with increasing the Ph value of milk throughout the range 6.3-7.2
HCT/PH curve. Camel milk did not show a maximum stability around PH 6.7 or minimum stability
near PH 6.8 which characterize the HCT/PH curve of bovine milk. Preheating (90oC. 30 min) of camel
milk reduced its heat stability. Increasing Ca2+ concentration of camel milk decreases the heat stability.
while the addition of calcium chelating agents such as EDTA or citrate increased the heat stability of
camel milk.

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THE EFFECTS OF DIFFERENT DOSAGES OF KEFIR ON PROXIMATE AND TOTAL

FATTY ACID COMPOSITION OF CORUH TROUT (Salmo coruhensis)

GŸl ‚elik ‚akõroğullarõ1, Erkan Can2, İlker Zeki Kurtoğlu3, Volkan Kõzak2
1
Ministry of Food, Agriculture and Livestock, National Food Reference Laboratory, Dioxin
Department, 06170, Ankara, Turkey, email: gcakirogullari@yahoo.com
2
Tunceli University, Fisheries Faculty, 62000, Tunceli, Turkey
3
Rize University, Fisheries Faculty, 53000, Rize, Turkey

Kefir is an acidic and mildly alcoholic fermented milk product with a symbiotic culture of bacteria
and yeast which are confined to a matrix of discrete kefir grains. The function of the
microorganisms constituting the kefir grains may include production of lactic acid, antibiotics and
bactericides, which inhibit the growth of undesirable and pathogenic microorganisms in kefir milk.
The use of probiotics is an effort to contribute to the sustainable development of aquaculture
products by minimizing the use of antibiotics and some chemicals used in aquaculture applications,
and to reduce their effects on the fish and environment, and also decrease the production costs. This
study aiming examination of the effects of different doses (0, 10, 20 and 40 g kg-1 fish diet mass) of
kefir on proximate and total fatty acid composition of Çoruh Trout (Salmo coruhensis) was carried
out between 02.12.2010 and 02.04.2011 in 3 replicates at the facility Aquaculture Department
Production, Rize, Turkey, Experimental diets were prepared by adding kefir and then, covered by
fish oil at 32 ml to per kg of feed. The values of protein and lipid were determined as 20.03 % and
4.94 %, 19.82 % and 4.91 %, 20.34 % and 4.97 %, and 20.30 % and 4.64 % for control and
treatment groups respectively. The values of dry matter and ash were determined as 26.41 % and
1.25 %, 26.06 % and 1.14 %, 26.80 % and 1.33 %, and 26.37 % and 1.26 % for control and
treatment groups respectively.The average length and weight of trout were found as 18.2 cm and
64.8 g, 19.1 cm and 73.2 g, 21.7 cm and 100.2 g, and 20.8 cm and 91.3 g for control and treatment
groups respectively. According to fatty acids analysis; Çoruh trout was high in poly-unsaturated,
mono-unsaturated, and saturated fatty acids, respectively. C18:1 ω-9 (oleic acid) was the most
abundant fatty acid in all treatment groups ranging from 20.58 % (20 g kefir kg-1 fish diet mass) to
21.39 % (40 g kefir kg-1 fish diet mass). C22:6 ω-3 (docosahexaenoic acid-DHA), C18:2 ω-6c
(linoleic acid), C16:1 ω-7 (palmitoleic acid) and C20:5 ω-3 (eicosapentaenoic acid-EPA), C18:3 ω-
3c (cis-linolenic acid) were found to be predominant PUFAs. In terms of proximate composition
and fatty acids, although the differences between the control and the treatment groups were found
significantly important, it is thought that this finding is due to the low differences between the
replicates. As a conclusion, Çoruh trout fed with whether kefir supplemented diets or not could be
considered as an important protein and ω-3 fatty acid source according to the nutritional quality
results evaluated in terms of proximate and fatty acid composition.

Keywords: Çoruh trout; kefir, proximate; fatty acid; Salmo coruhensis

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ANALYSIS OF INTERACTIONS BETWEEN PROCYANIDINS AND PECTINS BY

MICROCALORIMETRY.

Aude A. Watrelot1, Carine Le Bourvellec1, Anne Imberty2, Catherine M.G.C. Renard1

1
INRA, Université d’Avignon et des Pays du Vaucluse, UMR408 Sécurité et Qualité des Produits
d’Origine Végétale, F-84000 Avignon, France
2
CERMAV-CNRS, B.P. 53, F-38041 Grenoble Cedex 9, France
Corresponding author: aude.watrelot@avignon.inra.fr

Polyphenols and polysaccharides are located in two distinct compartments in vivo: vacuoles and cell
walls respectively. When cells are ruptured during chewing for example, these compounds bind
together, which limits bioaccessibility of polyphenols and extractability of polysaccharides. It has
already been shown that procyanidins (condensed tannins) interact with polysaccharides and that the
affinity of procyanidins for pectins is higher than for hemicelluloses [1]. The pectins - procyanidins
adsorption mechanism involves hydrogen bonds and hydrophobic interactions [2]. We present here a
characterization by microcalorimetry and phase diagram of interactions between procyanidins and
pectins, and the impact of the structure of both pectins and procyanidins.
Procyanidins with intermediate and high degrees of polymerization (DP9 and 30) were extracted from
freeze-dried pulps of cider apple cultivars (cv. “Marie Ménard” and “Avrolles” respectively) as
described in [1]. Rhamnogalacturonans (RG) and homogalacturonans (HG) of low (30) and high (70)
degrees of methylation were prepared from commercial apple pectin as described in [3]. Different hairy
regions with a variation of neutral sugars composition were extracted from apple pomace (AHR), or
from sugar beet pulp (SBHR) or from apple, pear and onion (MHRa, MHRp and MHRo). Those
MHRs (Modified Hairy Regions) fractions were a kind gift from Dr Henk Schols. Pectic fractions
(3.75 mmol/L galacturonic acid equivalent), dissolved in citrate/phosphate buffer pH 3.8 were titrated
by procyanidins (7.5 mmol/L epicatechin equivalent) in VP-ITC instrument (Microcal®, GE
Healtcare). After precipitation, supernatants of procyanidins in buffer and pectins in procyanidins
solution were analyzed by HPLC-DAD after thioacidolysis and HPSEC.
Microcalorimetry demonstrated that association between procyanidins and commercial pectins, HG,
RG, AHR and HR-H were driven by entropy indicating that hydrophobic interactions are implicated.
However an unfavorable entropy contribution was obtained between procyanidins and MHRp and
MHRo suggesting association via hydrogen bonds. Procyanidins DP9 associated with commercial
pectins and hairy regions with comparable affinity constant (in the order of 103 M-1) but not with HG.
Procyanidins of DP30 interacted with all pectic regions. The higher the degree of methylation of HG,
the higher the affinity. Hairy regions (AHR and MHRp rich in arabinose, SBHR and MHRo rich in
galactose) showed different affinity constants (574 M-1 for AHR and 875 M-1 for MHRp against 5390
M-1 for SBHR). The supernatant contained procyanidins with a much decreased DP (ΔDP = -20.5)
after interaction with AHR, while DP increased (ΔDP of 5.8) with SBHR. The largest procyanidins
preferentially aggregated with AHR, while the smallest aggregated with SBHR.
The structure and conformation of both pectins and procyanidins influenced the interactions. Others
methods such as surface plasmon resonance will be used to determine kinetic of association and
dissociation of procyanidins/pectins complexes.

Keywords: Polysaccharides, condensed tannins, association, ITC.

[1] Renard et al. (2001). International Journal of Biological Macromolecules. 29: 115-125.
[2] Le Bourvellec et al. (2004). Biochimica et Biophysica Acta. 1672: 192-202.
[3] Renard & Jarvis (1999). Carbohydrate Polymers. 39 : 201-207.

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PRELIMINARY STUDY OF A LABORATORY IMPLEMENTATION IN A DRY COD

INDUSTRIAL PLANT

Sara Saldida 1 ; Cidália Estevão 2 ; Guedes Vaz 2 ; Paula Reis Correia 1,3
1
Dep. de Indústrias Alimentares, Escola Superior Agrária do Instituto Politécnico de Viseu
2
Grupo Rui Costa e Sousa & Irmão, S.A
3
CI&DETS, Instituto Politécnico de Viseu
E-mail: paulacorreia@esav.ipv.pt

The aim of the work was the study of a possible laboratory implementation in an industrial plant for
chemical and microbiological analyses of salt and soaked deep frozen dye cod, and also for water and salt.
Based on this objective, the study was carried out by different and sequential steps. First it was done a
study of the possible available spaces for laboratory implantation. The next step was the choice of the
space and the design of the laboratory lay-out, considering the necessary equipment that is need for the
analyses. Based on the legislation and normalisation in force, the necessary material and equipment were
selected considering the analyses that are needed. Simultaneously with those steps it was carried out a
study about the analyses that must be done considering the legislation and the company´s needs, followed
by a research of national and international standards for dye cod, water and surfaces analyses.
After these procedures, some enterprises specialised in this business were contacted for presentation of a
budget considering the equipment, material and chemical reagents required. The budgets were analysed
and the most competitive one for a specific item was selected. The analyses of the enterprises proposals
were based on the price, quality, payment facilities, assurance, technical assistance and delivery time.
Considering the equipment, material and chemical reagents required for the analysis it was need an
investment of 31477.19€ for the laboratory implementation.
The economical evaluation and a Swot analysis were also performed.

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ANTIOXIDANT CAPACITY OF FLAVOURED BLACK TEAS

Anna Pękal, Magdalena Biesaga, Krystyna Pyrzynska

Department of Chemistry, University of Warsaw, Pasteura 1, 02-093 Warsaw, Poland

Black tea, obtained from the leaves of Camellia sinensis plant, represents approximately 80% of tea
products consumed. Flavored black teas are obtained by the addition of natural aromas or dry fruits to
tea leaves in the last stage of processing before packing. They have increased in popularity due to their
fragrance and therapeutic applications. Polyphenolic compounds present in tea extracts are primarily
responsible for the beneficial healthful properties of tea. The antioxidative properties of polyphenols
are revealed by their abilities to inhibit free radical generation, scavenge free radicals and chelate
transition metal ions.
The content of selected flavonoids and phenolic acids of 12 commercial flavoured black tea infusions
was determined by high-performance liquid chromatography with tandem mass spectrometry in the
negative electrospray ionization mode. Flavonoids were mostly present as glycosides in the studied
infusions. Only quercetin as a free aglycone was found at trace levels. Notable amount of naringin and
hesperidin was determined in teas with citrus aromas or fruits. These compounds were not found in
premium black tea.
For evaluating the antioxidant activity of flavoured black tea infusions, Folin–Ciocalteu (FC) assay and
cupric ion reducing antioxidant capacity (CUPRAC) were applied with spectrophotometric detection.
Electrochemical detection was also used for the analysis of the anodic current waveform in cyclic
voltammetry (CV) and for a potentiometric measurement of redox potential. In order to show
correlation between the used methods a regression model was applied. Two principal groups of the
studied teas were found using cluster analysis in relation of the values of their antioxidant activities.

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BREAKDOWN OF GLUCOSINOLATES DURING CHEWING OF RAW AND PROCESSED

BROCCOLI (Brassica oleracea var. Italica)

I. Sarvan, Dr. R. Verkerk, Dr. M. Dekker

Wageningen University, e-mail: irmela.kruse@wur.nl

Glucosinolates are secondary metabolites of brassica vegetables. They can be hydrolysed by the
endogenous enzyme myrosinase, which is locally detached from its substrate in separate cells in the
plant. During chewing the cells can be disrupted, and myrosinase can get in contact with the
glucosinolates and hydrolyse them. Broccoli is rich in the glucosinolate glucoraphanine, which
enzymatic breakdown products are amongst others sulforaphane and sulforaphane nitrile. The
isothiocyanate sulforaphane has been associated with a reduced risk of various cancers in humans.
Before consumption broccoli is often thermally treated e.g. by cooking, steaming or microwaving both
in industrial and domestic processing. Because myrosinase is inactivated by heat, different thermal
treatment times of broccoli have varying enzyme activities. The influence of the remaining enzyme
activity after processing on the extent of breakdown of individual glucosinolates and the occurrence of
sulforaphane and sulforaphane nitrile during chewing was explored.
The results obtained can be used as an input for process optimisation for products containing enough
remaining active myrosinase to convert the glucosinolates into bioactive breakdown products in an
efficient way during chewing. In addition the results are essential to develop a realistic experimental in
vitro digestion model including the effect of mastication.
Keywords: chewing, sulforaphane, isothiocyanate, sulforaphane nitrile, glucosinolates

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CHEMICAL CHARACTERIZATION AND PHYTOTOXIC ACTIVITY OF THE VOLATILE

FRACTION OF A SAMPLE OF BRAZILIAN GREEN PROPOLIS

Fernandes-Silva C C1, Lima, CA2, Mayworm, M A S2, Salatino A1, Negri, G3, Salatino, M L F1
1
University of São Paulo, Institute of Biosciences, Department of Botany
2
UNISA, Universidade de Santo Amaro
3
CEBRID, Universidade Estadual Paulista.

Propolis is a hive complex product with resinous aspect and aromatic flavor, containing many
substances obtained from plants. It has a diverse chemical composition, depending on the flora around
the hive. In Brazil, the most studied and exported type is the green propolis, which is derived from
vegetative buds of Baccharis dracunculifolia. The main constituents of green propolis are prenylated
phenylpropanoids and caffeoylquinic acids. Much has been published about biological activities of
green propolis and its isolated constituents. However, little has been done about the volatile fraction of
Brazilian propolis and nothing about phytototoxic activity of propolis. The aims of this work were to
isolate and analyze the volatile fraction of a Brazilian green propolis from Viçosa (Southeast Brazil)
and to evaluate its phytotoxic effect on the germination of lettuce seeds and growth of the seedlings.
The volatile fraction was obtained by steam distillation of the powdered sample. The constituents were
identified by GC/MS, comparing retention indexes with literature data and MS fragmentation patterns
with NIST library and literature data. 3-Prenylcinnamic acid allyl ester is one of the major constituents
of the volatile fraction, together with monoterpenes (linalool and α-terpineol), sequiterpenes (β-
caryophylene, δ-cadinene and spathulenol) and esters of phenolic acids (benzenepropanoic acid methyl
ester). The tests of phytotoxic activity were conducted in triplicate using samples of the volatile
fraction diluted in hexane at three concentrations (0.1, 0.5 and 1.0%). Using an airbrush device, 4 mL
of each concentration were sprayed on filter papers in petri dishes. After evaporation of the solvent, 4
mL of water were added and 20 lettuce achenes deposited. The plates were kept in a growth chamber
for seven days at 25°C and 12 h photoperiod. The volatile fraction at 1.0 % inhibited completely the
germination of lettuce seeds. Lower concentrations (0.1% and 0.5%) did not affect the final rate of
germination, but the germination speed index (GSI) was significantly lower, due to a reduction in the
seed germination rate in the first and fourth days at 0.5% concentration and on the first day at 0.1%. At
0.5%, a strong phytotoxic effect occurred on the growth of the hypocotyl-root axis (0.5%: 31.6 mm;
distilled water: 71.3 mm). A substantial inhibitory effect was observed also on the development of the
cotyledonous leaves.
Keywords: Brazilian green propolis; volatile fraction; phytotoxic activity; lettuce, germination.

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CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF COMMERCIAL SUGARS

PRODUCED IN THAILAND

Sikaret Kongkaew1, Siriporn Riebroy1*, Manat Chaijan2, and Soottawat Benjakul3

1
Food and Nutrition Program, Kasetsart University, Bangkok 10900 Thailand
2
Department of Food Technology, Walailak University, Nakhon Si Thammarat 80160 Thailand
3
Department of Food Technology, Prince of Songkla University, Songkhla 90112 Thailand
*Corresponding author e-mail: agrsrpr@ku.ac.th

Sugars are commonly used as culinary seasoning and preservatives. Seven commercial sugars
produced in Thailand, namely cane sugar paste: A, unrefined cane sugar: B, refined white crystal cane
sugar: C, caramel crystal cane sugar: D, brown cane sugar: E, palm sugar paste: F, and coconut sugar
paste: G, were analyzed for color (L*, a* and b*), pH, Aw, minerals (Ca, Mg, Fe, K, and Na), total
sugar content, and reducing sugar content. Sample C exhibited the highest L*value, whereas sample A
showed the lowest L* value (p<0.05). Sample G showed the highest b* value. The pH values of all
samples ranged from 5.17 to 5.57. Generally, Aw is a crucial factor determining the quality and storage
time. Sample F and G had the highest Aw compared with other samples (p<0.05), while sample C
showed the lowest value (p<0.05). This might be resulted from different dehydration processes for
sugar production as well as the differences in final product compositions. Among sugars from sugar
cane, sample A had the highest amount of Ca, Mg, Fe, K, and Na (p<0.05). High content of K and Na
were also found in sample F and G. From the results, the different raw material sources and factory
processes might affect the amount of some minerals, particularly Fe content. Although, sugars are
sweetener, however, differences in total sugar and reducing sugar contents of all samples were
observed (p<0.05). Sample A and G had the lowest total sugar content compared with the others
(p<0.05) but the amount of reducing sugar of sample A and G were also high when compared with
total sugar content (sample A = 15.8%, sample B = 15.3%). The browning intensity and intermediate
browning products of all samples were spectrophotometrically determined. Sample A had the highest
browning and intermediate degradation products (p<0.05). In addition, total phenolic content of sugars
extracted with water or methanol were investigated. Higher total phenolic content were observed in
samples extracted with water (p<0.05). Regardless of extraction solvent, sample A exhibited the
highest total phenolic content (p<0.05). Antioxidant activities of water or methanolic extracts were
examined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Sample A exhibited the
highest DPPH radical scavenging activity, compared with other samples (p<0.05), followed by sample
E and F, respectively. From the results, the higher the total phenolic content and browning products,
the greater the radical scavenging activity was observed.
Keywords: sugar, color, browning intensity, total phenolic content, antioxidative activity
References:
Harish Nayaka, M.A., Sathisha, U.V., Manohar, M.P., Chandrashekar, K.B. and Dharmesh, S.M. 2009.
Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chem. 115: 113-118.

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ZEIN BASED COMPOSITE FILMS WITH pH CONTROLLED RELEASE SYSTEM

DEVELOPED FOR MEAT PRESERVATION

Derya Boyacõ and Ahmet Yemenicioğlu

Department of Food Engineering, İzmir Institute of Technology, İzmir, Turkey.

deryaboyaci@iyte.edu.tr

In this study, zein-legume protein composite films were developed to obtain pH-triggered controlled
release mechanism for commercial hen-egg white lysozyme. Due to the lack of charged ionisable
groups of standard zein film, the total amount of released lysozyme was not significantly affected from
changes in pH. However, incorporation of legume protein isolates (LPI) into zein film created a
composite structure and caused binding of positively charged lysozyme (pI>9.0) on negatively charged
LPI (pI around pH 4.5) within the film matrix at slightly acidic pH values between pH 5.3 and 7.3. The
release of bound lysozyme could be triggered by reducing pH of release medium from 7.3 to 4.3. At
pH 7.3, the amount of bound lysozyme in zein-LPI composites increased linearly as LPI concentration
of the composite films was increased. Also the higher LPI content within the films resulted with higher
released lysozyme activity at pH 4.3. The composite films containing 0.7 mg/cm2 lysozyme showed
good antimicrobial activity against Listeria innocua. The incorporation of legume proteins into zein
films did not cause dramatic changes in tensile and elongation of films, but moderate reductions were
observed in Young’s modulus of the films. This study clearly showed the possibility of immobilizing
lysozyme (up to 23000 Unit/cm2) into zein-legume protein composites by charge-charge interactions.
This enables maintaining a considerable portion of enzyme deposit within the films at physiological pH
range of fresh meats (pH 5.3-7.3). The bind enzyme could be released from the films by slight
acidification of coated product before transportation or market display to increase its safety. This study
prepares the theoretical basis of applying a coating with pH controlled release system for meat
preservation for the first time in the literature.

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EFFECT OF TWO CLARIFIERS ON THE TOTAL NITROGEN CONTENT AND PHENOLIC

COMPOUNDS IN BRAZILIAN SPARKLING WINES

Heber RODRIGUES SILVA1,2; Simone Canabarro PALEZI3; Cristiane Ayala de OLIVEIRA4.

Aline de oliveira FOGACA5; Carlos Eugenio DAUDT1
1
Federal University of Santa Maria, RS, Brazil. E-mail: hebermayca@yahoo.com.br
2
University of Burgundy, France.
3
Universityof the WestofSanta Catarina, SC, Brazil.
4
Federal Institute of Education, Science and Technology Sertão, PE, Brazil.
5
Franciscan University Center, RS, Brazil

The size and persistence of the bubbles is one of the characteristics pursued by consumers of sparkling
wine. The perlage is closely linked to nitrogen products, usually proteins of low molecular weight.
Furthermore, bentonite (B) and polyvinylpolypyrrolidone (PVPP) are glues used in the fining of
cleaning up both the base wine and the sparkling wines, in other words, during the fermentation in
bottles, and can even drag from the liquid the phenolic compounds. The aim of this study was to
evaluate the action of these two fining agents on the total nitrogen content and phenolic compounds in
brazilian sparkling wines. Therefore, sparkling wines were prepared using nine treatments (T) and
three replications; the amount of PVPP and B varied in each treatment: T1= 0 B, 0 PVPP; T2= 0 B, 25
PVPP; T3= 0 B, 50 PVPP; T4= 20 B, 0 PVPP; T5= 20 B, 25 PVPP; T6= 20 B, 50 PVPP; T7= 40 B, 0
PVPP; T8 = 40 B, 25 PVPP; T9= 40 B, 50 PVPP. Total nitrogen (mg.L-1) was analyzed by means of
Micro-Kjedahl, in accordance with BREMMER (1965) and adapted by TEDESCO (1982). The content
of total polyphenols in the sparkling wine was determined by the colorimetric method using the Folin-
Cioucalteu reagent, SINGLETON & ROSSI (1965) being the standard curve made with gallic acid,
and results expressed in mg.L-1. The results showed that total nitrogen content decreased with clarifiers
and thus soluble proteins, resulting in a marked decrease in the level of turbidity. This effect was
greater in treatments with interaction between the clarifiers. The treatments with PVPP alone reduced
more the amounts of phenolic compounds when compared with those treated only with bentonite. This
confirmed a higher bounding between PVPP and phenols than between bentonite and phenols.
Key words: proteins, turbidity, bubbles.
Bibliographical references
BREMMER, J. M.; Total nitrogen. In: BLACK, C. A. Methods of soil analysis. Madison: American
Society of Agronomy, 1965. Cap. 83, p. 1149-1176, v.2.
TEDESCO, M. J. Simultaneous extraction of nitrogen, phosphorus, potassium, calcium and
magnesium in plant tissue by digestion H2O2 – H2SO4. Porto Alegre. Soils Department, Faculty of
Agriculture, UFRGS. 1982. 23p. (Informativo interno, p. 1-82).
SINGLETON, V.L.; ROSSI, J.A. Colorimetry of total phenolics with phosphomolybdic-
phosphotungstic acid reagents. American Journal of Enology and Viticulture, v.16, n.3, p.144-158,
1965.

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ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF OLEA EUROPAEA LEAF

EXTRACT

Negin Noori1; Mojtaba Rajabian2; Freshteh Ghadami

1
Department of Food Hygiene, Faculty of Veterinary of Medicine, University of Tehran, Tehran, Iran.
nnoori@ut.ac.ir
2
Department of Food Hygiene, Faculty of Veterinary of Medicine, University of Shahr-e-kord,
shahr-e-kord Iran.

Olive leaves is an agronomical useless that have high potential as a natural antioxidant and
antimicrobial. The aim of this study was to evaluate the antioxidant and antimicrobial activities of olive
leaf extract. The antioxidant capacity of extracts was assessed through DPPH method. A concentration
– dependent antioxidant capacity was verified. The DPPH radical scavenging activities at 50 µm and
100 µm were 55% and 85 % respectively. The antimicrobial capacity was screened against Gram
positive and Gram negative bacteria. Olive leaf extract showed inhibition effects against
microorganisms and showed a strong growth inhibition effect against S.enteritidis.
In conclusion, Phenolic compounds in olive leaf extract showed the antioxidant and antimicrobial
activities. Therefor, these results suggest that olive leaf extract has great potential as a functional food
ingredient, particularly as a source of phenolic compounds. In addition, Olive leaf is to be utilized as a
functional food material. This study indicates that Olive leaf extract might be valuable bioactive
source, and would seen to be applicable in both the health and medical food.
Key words:Antioxidant; Antimicrobial; Olea europaea leaf extract.
Refrences:
Benavente-Garcia, O., Castillo, J., Lorente, J., Ortuno, A., Del Rio, J.A., 2000.Antioxidant activity of
phenolics extracted from Olea europaea L. leaves. Food.Chem. 68, 457–462. Sudjana, A.N., D’Orazio,
C., Ryan, V., Rasool, N., Ng, J., Islam, N., Riley, T.V., Hammer, K.A., 2009. Antimicrobial activity of
commercial Olea europaea (olive) leaf extract. Int. J. Antimicrob. Agents 33, 461–463.

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THE INFLUENCE OF PLANT EXTRACTS ON ANAEROBIC HUMAN GUT MICROBIOTA

Aleksandra Duda-Chodak, Tomasz Tarko, Paweł Satora

Department of Fermentation Technology and Technical Microbiology, Food Technology Institute,

University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland,
e-mail a.duda-chodak@ur.krakow.pl

There are plenty of papers describing beneficial impact of plant bio-active compounds on human
health. There is also a great number of articles dealing with the inhibitory effect of those components
on different species of bacteria, but only few of them refer to their impact on intestinal microbiota. The
aim of the present study was to evaluate the effect of ethanolic extracts of goji berries (Lycium
barbarum), fruits of cornelian cherry (Cornus mas), lingonberry (Vaccinium vitis-idaea), and
Schisandra chinensis on the growth of anaerobic bacteria representing the human gut microbiota. Pure
cultures of Bifidobacterium catenulatum (DSM 16992), Bacteroides galacturonicus (DSM 3978), and
Ruminococcus gauvreauii (DSM 19829) provided by Deutsche Sammlung von Mikroorganismen und
Zellkulturen GmbH (DSMZ, Germany) were used in the experiments. Bacteria were exposed to
extracts (final concentration of 1,0; 2,5 or 5,0%) in liquid medium during 24-h incubation at 37°C and
anaerobic condition. All adequate controls were done as well. Then the turbidity of the bacterial
cultures was measured and the number of cells was calculated and presented as % of control (culture
without extract). The medium without extracts addition inoculated with the same amount of bacteria
was a positive control, and the medium with ethanol (solvent) addition was the negative control. As the
addition of extracts to different media changed the medium color and turbidity, blank samples
(medium with appropriate concentration of extract but without bacteria) were also prepared. The
“double blank” (the medium without bacteria and without extract) was made, to check if the 24-h
incubation in 37°C influences the turbity.
The obtained results demonstrated that all analysed plant extracts caused the decrease in bacteria
number after 24 h incubation and the inhibitory effect was extract dose-dependent. The very strong
inhibitory effect on all tested bacteria had the extract of Schisandra, which completely inhibited
Bifidobacterium and Bacteroides growth at concentration of 5%. A little weaker inhibition of bacteria
growth was caused by goji berries and cornelian cherry. Bifidobacterium catenulatum was the most
sensitive intestinal species, its growth was significantly decreased by all examined extracts. Based on
the results, we conclude also that alcohol impact on intestinal microbiota should be carefully checked,
as the decreased growth of bacteria could be observed also in some negative controls (samples with
solvent only added). When the solvent inhibitory effect was taken into account, the 5% lingonberry
extract had even slight stimulating effect on analysed bacteria.
Keywords:anaerobic bacteria, intestinal microbiota, growth inhibition, ethanol impact, plant extracts
This project has been financially supported by a grant (decision number DEC-2011/01/B/NZ9/00226)
from the National Science Centre (NCN) and by Scholarship of Rector of University of Agriculture in
Krakow.

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ANTIOXIDATIVE EFFECTS OF LIQUID AND ORGANIC EXTRACTS FROM IRANIAN

NETTLE (Urtica dioica L.)

Afshin Aknodzadeh Basti1, Abolfazl Kamkar1, Mehdi Monfared1, Ashkan Jebelli Javan2,
Farzad Asadi3

1-Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
2-Department of Food Hygiene, Faculty of Veterinary Medicine, University of Semnan, Semnan, Iran
3-Department of Biochemistry, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

The aim of the present study was to evaluate antioxidant capacities of the liquid and organic extracts of
Iranian nettle (Urtica dioica L.) in pre-flowering and post-flowering stages. Antioxidant and radical-
scavenging properties were tested by means of 2, 2-diphenyl-1- picrylhydrazyl (DPPH) assay and β-
carotene/linoleic acid system. Values were compared between pre and post flowering stages and also
between liquid and etheric extracts using tstudent test. IC50 showed a remarkable decrease in response
to both liquid and etheric extracts in pre-flowering (11.7±0.2 and 22.5±0.2 µg/ml, respectively) and
post-flowering (8.4±0.1 and 12.4±0.1 µg/ml, respectively) stages. In this respect, β-carotene/linoleic
acid assay showed 91.6, 68% and 93.4, 69.3% inhibition in pre-flowering and post flowering states,
respectively. Values of DPPH and β- carotene/linoleic acid assays on butylated hydroxyl toluene were
5µg/ml and 95%, respectively. Pre-flowering extracts showed higher antioxidative properties compared
to post-flowering (p<0.05). Meanwhile, etheric extract was more potent compared to the etheric
extract. Liquid extract from pre-flowering Iranian nettle can be considered as a potential source of
natural antioxidants for food and pharmaceutical industries.
Keywords: Antioxidant activity, extract, nettle
Sarikurkcu, C., Tepe, B., Daferera, D., Polissiou, M., Harmandar, M.(2008). Studies on the antioxidant
activity of the essential oil and methanol extract of Marrubium globosum subsp. Globosum (lamiaceae)
by three different chemical assays. Bioresource Technology. 99: 4239-4246. Golluce, M., Sahin, F.,
Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polission, M., Adiguzel, A., Ozkan, H. (2007).
Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha
longifolia L. ssp. longifolia. Food Chemistry.103: 1456-1446.

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INHIBITORY EFFECTS OF ROSEMARY EXTRACT AND VITAMINS NIACIN (B3) AND

PYRIDOXINE (B6) ON ACRYLAMIDE FORMATION IN POTATO CHIPS

Ali Misaghi1, Peiman Qagharbeigi 2, Abolfazl Kamkar 2, Behroz Jannat 3,

Asharf Haj Hosseini Babaei 4

1- Department of food hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran , Iran
2- Department of food hygiene, Faculty of Medicine, Medical University of Qazvin, Qazvin , Iran
3- Department of Bromatology , Faculty of Pharmacology, Tehran University of Medical Sciences ,
Tehran, Iran.
4- Department of Food Science and Chemistry Technology, Danesh Mehvar Alborz Research Center
Qazvin, Iran

Inhibition, even reduction, of acrylamide formation during processing of foods, can help produce more
healthy food and, consequently, promote food safety. The objective of this study was to investigate the
effects of rosemary extract (RE) and vitamins niacin (B3) and pyridoxine (B6) on acrylamide
formation in potato chips. Samples of potatoes, to which RE, vitamin B3 or vitamin B6 had been added
at 3 levels, namely, 0.2, 1.0 and 2.5 g/kg, in a deeping system for 15, 30, and 60 minutes, were fried for
4 minutes, the frying temperature being 180 °C. The acrylamide level in potato chips was determined
by gas chromatography (GC/MS). Addition of RE and the vitamins at a level of 1 and 2.5 g/kg
potatoes, respectively, resulted in acrylamide reduction by 82.7% and 50.9%. The antioxidant effect of
RE and the vitamins at these levels preventing acrylamide formation was considerable. The magnitudes
of acrylamide reduction in the fried potato samples with any given content of reducing sugars,
asparagine and acrylamide were significantly different.The findings indicate that both rosemary extract
and the vitamins B3 and B6 could significantly reduce the acrylamide content produced in potato
chips, with no change in flavor and crispness. The use of these 3 additives to reduce acryamide
formation is recommended for potato chips, fried and other potato products, as well as for otherv high-
carbohydrate foods, such as bread and biscuits.
Keywords: Acrylamide, Potato chips, Antioxidant, Rosemary extract, Vitamin B3, Vitamin B6
References:
Mottram DS, Wedzicha BL, Dodson AT. Acrylamide is formed in the Maillard reaction. Nature
2002;419:448-49
Lopachin RM. The changing view of acrylamide neurotoxicity. Neurotoxicol 2004 ; 25:617-30
Friedman M. Chemistry, biochemistry and safety of Acrylamide. J Agric Food Chem 2003; 51:4504-
526

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THE INHIBITORY ROLE OF VITAMINS B3 AND B6 AND THE YEAST AUTOLYSIS OF

SACCHAROMYCES CEREVISIAE ON ACRYLAMIDE FORMATION IN POTATO CHIPS

Abolfazl Kamkar1 , Behroz Jannat2 , Peiman Qagharbeigi3, Ashraf Haj Hosseini Babaei4

1. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran

2. Food and Drug Administration, Tehran, Iran
3. Department of Food Hygiene, Faculty of Medicine, Qazvin University of Medical Sciences, Qazvin, Iran
4. Biotechnology Development Center, Qazvin University of Medical Sciences, Qazvin, Iran

This paper investigated the efficiency of Vitamins B3 and B6 and the Autolysis yeast on the reduction
of acrylamide in potato chips and summarized the optimal levels of three additives. Seven
experimental groups including a control group were organized for all of additives. Potato chips were
made via traditional processing technology. The potato was mixed with different levels (0.1-1 %) of
them, respectively. The acrylamide level in potato chips was determined by Gas chromatography
(GC/MS). Results showed that nearly 58% and 50 % and 33 % of acrylamide were reduced when the
Vitamins B3 and B6 and the Autolysis yeast addition levels were 1%, respectively. The elevated
inhibitory effects of them on the acrylamide formation were achieved with an increase of additive
levels unless the spiking levels of Vitamins B3 and B6 and the Autolysis yeast were greater than (0.1-1
%) of them, respectively. The present study indicated that Vitamins B3 and B6 and the Autolysis yeast
could significantly reduce the acrylamide content generated in potato chips and keep original flavor
and crispness of potato chips.
Key words: Acrylamide, potato chips, reduction, Vitamins B3, Vitamins B6, Autolysis yeast.
References:
1- Fernández S, Kurppa L, Hyvönen L. Content of acrylamide decreased in potato chips with addition
of a proprietary flovoniod spice mix (Flavomare®) in frying. In: Food Technol 2003;17:24-26. Y
2- Hu C, Zhang Y, Kitts DD. Evaluation of antioxidant and prooxidant activities of bamboo
Phyllostachys nigra var. Henonis leaf extract in vitro. J Agric FoodChem 2000;48:3170-76.

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COMPARATIVE STUDY ON LIPID AND FATTY ACID COMPOSITION IN MUSCLE,

HEAD AND SKIN OF WILD AND FARMED FISH ARGYROSOMUS REGIUS

Vassilia J. Sinanogloua, Margarita-Adigoni Pouloub, Charalampos Proestosb and

Sofia Miniadis-Meimarogloub
a
Instrumental Food Analysis Laboratory.Department of Food Technology. Technological Educational
Institution of Athens, Ag. Spyridonos 12210 Egaleo, Greece
b
Food Chemistry Laboratory. Department of Chemistry. University of Athens, Panepistimioupolis
Zographou 15701, Athens, Greece.
Presenting author e-mail: v_sinanoglou@yahoo.gr, vsina@teiath.gr

Lipid and fatty acid profile and composition of muscle, head and skin of wild and farmed fish
Argyrosomus regius, were comparatively studied. Total lipid contents (TL) of muscle, head and skin of
the farmedfish were significantly higher than those of the wild fish, with the smaller difference
observed in muscle.
The major lipid class in muscle, head and skin of both fish were neutral lipids (NL), mainly
triglycerides (TG) followedby cholesterol. Polar lipid (PL) muscle, head and skin of wild and farmed
fishmainly consisted of phosphatidylcholine (PC) followed by phosphatidylethanolamine (PE).
Sphingomyelin (Sphm), phosphatidylserine + phosphatidylinositol (PS+PI) and lyso-
phosphatidylcholine (l-PC) were also detected in smaller amounts, in certain tissues mainly of the
farmedfish.
Muscle, head and skin of wild fish were found to contain significantly higher amount of PC and PE
and lower amount of triglycerides in comparison with those of the farmed fish. Muscle, head and
skinfat from the wild fish differed significantly (P<0.05)in TG and cholesterol concentration, which
varied from 901.48 to 5172.86 and from 40.95 to 101.63 mg/100 g of edible portion respectively,with
muscle having the lowest concentration. Wild fishmuscle, head and skinfat were found to be an
excellent source of PC providing 245.53 - 314.76 mg of PC per 100 g.
GC-FID analysis from all part lipidsexamined revealed the presence of 40 fatty acids (FA).Palmitic
acid (C16:0) was the main saturated fatty acid (SFA) in the muscle, head and skin of wild and farmed
fishand oleic acid (C18:1 ω-9) contributed the most to the total concentration of MUFA across all
tissues examined. Polyunsaturated fatty acids (PUFA) occurred in the lowest concentration in muscle,
head and skin, mainly consisted by linoleic acid (C18:2 ω-6), EPA (C20:5 ω-3) and DHA (C22:6 ω-
3).Distribution of fatty acids in total lipids of muscle, head and skin was different between both groups
of fish. For instance, percentages of C18:1 ω-9, C18:2 ω-6, C18:3 ω-3, C22:6 ω-3 and C24:0 were
considerably higher in the wild fish, whereas percentages of C14:0, C16:0, C16:1 ω-9, C17:0, C18:4
ω-3, C20:1 ω-9, C20:5ω-3 and C22:1 ω-11were more abundant in the farmedfish. An increase in
PUFA content and a decrease in SFAcontent and ω-3/ω-6 ratio in muscle, head and skin fat of wild fish
were observed in comparison to farmed fish.
Keywords: Argyrosomus regius; lipids; fatty acids; muscle; head; skin.
References
Sinanoglou, V.J., Strati, I.F., Bratakos, S.M., Proestos, C., Zoumpoulakis, P. and Miniadis-
Meimaroglou, S. (2013). On the combined application of Iatroscan-TLC-FID and GC-FID to identify
total, neutral and polar lipids and their fatty acids extracted from foods. ISRN Chromatography,
Hindawi Publishing Corporation, ID 859024, http://dx.doi.org/10.1155/2013/859024.

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LIPID PROFILE EXAMINATION OF GAMMA IRRADIATED MACADAMIA NUTS IN

RELATION TO PACKAGING AND STORAGE CONDITIONS

Vassilia J. Sinanogloua, Panagiotis Zoumpoulakisb, Irini F. Stratia, Charalampos Proestosc,

Spyridon E. Papadakisd and Konstantinos Sflomosa
a
Instrumental Food Analysis Laboratory.Department of Food Technology, Technological Educational
Institution of Athens, Ag. Spyridonos 12210 Egaleo, Greece
b
Institute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research
Foundation, Vas. Constantinou Ave., 11636, Athens, Greece
c
Food Chemistry Laboratory. Department of Chemistry. National and Kapodistrian University of
Athens, Panepistimiopolis Zographou 15701, Athens, Greece.
d
Food Packaging Laboratory, Department of Food Technology, Technological Educational Institution
of Athens, Ag. Spyridonos 12210 Egaleo, Greece
Presenting author e-mail: v_sinanoglou@yahoo.gr, vsina@teiath.gr

The effects of γ-irradiation, packaging and storageperiod on the lipid profile of Macadamia nuts
(Macadamia integrifolia) were investigated. Gamma irradiation was applied to doses of 0.5, 1.5, and
3.0 kGy and packaging includedatmospheric air, vacuum and modified atmosphere (41% CO2 – 59%
N2). Nuts oil content, lipid classes and fatty acid profile and composition were evaluated immediately
after irradiation and after 5 months of storage at 4±1 oC.
Results indicated that γ-irradiationdid not cause any significant change in nuts’ oil content. Neutral
lipids (NL), the major lipid fraction, constituted about 98.0% of the total lipids and mainly consisted of
triglycerides (TG) followed by phytosterols in a much smaller proportion. Free fatty acid and
monoglycerides production increased proportionally to the doses of 1.5, and 3.0 kGy, which led to the
conclusion that macadamia nuts’ fat showed a low hydrolytic reaction. After 5 months,
hydrolyticproducts proportion was almost unchanged in irradiated nuts which may be attributed to the
effect of irradiation together with storage conditions which prevented hydrolysis of TG, a factor
whichdegrades fat quality and consumers’ acceptance.
Oleic (C18:1 ω-9) and palmitoleic (C16:1 ω-9) acids were the most predominant among the
unsaturated fatty acids of macadamia nuts lipid, as well as palmitic (C16:0) and stearic (C18:0) acids
the most predominant among the saturated ones. All together comprised about 86 % of the total fatty
acids. Concerning the sums of the fatty acids, monounsaturated fatty acids (MUFA) occurred in the
highest percentage followed by saturated fatty acids (SFA), while polyunsaturated fatty acids (PUFA)
seemed to occur in a lower percentage. The concentration of SFA increased and MUFA and PUFA
decreased with the increase of irradiation dose and storage period. Moreover, MUFA/SFA and
PUFA/SFA ratios decreased (P<0.05) compared to control samples.
Concerning the different types of packaging, greater stability in the nuts was obtained by vacuum
packaging.
Keywords:Macadamia nuts; γ-irradiation; packaging; storage; lipid profile.
References
1. Sinanoglou, V.J., Strati, I.F., Bratakos, S.M., Proestos, C., Zoumpoulakis, P. and Miniadis-
Meimaroglou, S. (2013). On the combined application of Iatroscan-TLC-FID and GC-FID to identify
total, neutral and polar lipids and their fatty acids extracted from foods. ISRN Chromatography,
Hindawi Publishing Corporation, ID 859024, http://dx.doi.org/10.1155/2013/859024.
2. Zoumpoulakis, P., Sinanoglou, V.J., Batrinou, A., Strati, I.F., Miniadis-Meimaroglou, S., Sflomos.
K. (2012). A combined methodology to detect γ-irradiated white sesame seeds and evaluate the effects
on fat content, physicochemical properties and protein allergenicity.Food Chemistry, 131 (2), 713-721.
Acknowledgment: This work is supported from the Programme ARHIMIDES 2012-2015,
SECTORAL OPERATIONAL PROGRAMME, EDUCATION AND LIFELONG LEARNING –
ESPA 2007-2013

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EFFECTS OF SEVERAL DRYING METHODS ON GLUTATHIONE CONCENTRATION OF

TOMATO

Özlem AKTÜRK1,2, Omca DEMİRKOL2

1
Chemical Engineering Department, Engineering Faculty, Gebze Institute of Technology, Kocaeli-
Turkey
2
Food Engineering Department , Engineering Faculty, Sakarya University, Sakarya-Turkey
E-mail: akturk@sakarya.edu.tr

Tomato fruit has undoubtedly assumed the status of a functional food considering the overwhelming
epidemiological evidence for its reducing risk of certain types of cancers and cardiovascular diseases.
Tomato is commonly consumed fresh or processed. Drying process of tomato is provided many
advantages, such as increasing of shelf-life and reducing packaging cost.
In this study, tomatoes were dried by four different methods, sun-, oven-, vacuum oven- and freeze
drying. Before and after drying process levels of glutathione, a low molecular weight antioxidant with
many biological functions including the protection of cells against oxidative damage, were determined
by high performance liquid chromatography.
The glutathione levels of tomatoes decreased with sun drying, oven drying, vacuum oven drying and
freeze drying, by 99.70%, 99.83%, 99.32% and 45.83, respectively.
As a conclusion, drying process, which is one of the most common form of food preservation, caused
reduction of glutathione levels of tomato. In contrast the lowest decrease of glutathione levels was
observed in freeze dried tomatoes. Freeze drying applied at low temperature and under vacuum, thus
less glutathione were oxidized. In comparision with freeze drying, the other methods led to huge
losses. Results of this study revealed that temperature and air is very important factors on glutathione
oxidation.
Keywords:drying, tomato, glutathione

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EVOLUTION OF CHEMICAL AND BIOCHEMICAL PARAMETERS DURING FONTINA

PDO CHEESE RIPENING

A. Sado1, L. Thedy1, S. Valentini1, H. Lale Murix1, A. Barmaz1

[1]Institut Agricole Régional, Rég. La Rochère 1/A, 11100 Aosta, Italy

laboratorio@iaraosta.it

Fontina is an Italian semi-hard and semi-cooked PDO cheese. It is typically produced in Aosta Valley,
made from raw cow milk and ripened for at least 3 months in natural caves. The complex reactions
triggered during the cheese-making principally due to enzymes from milk, rennet and microorganisms
play an important role in the development of unique flavours in cheeses [1]. Consequently chemical
and biochemical parameters are important means when evaluating quality. The aim of this work was to
study pH, water activity, humidity, sodium chloride, sugars, organic acids, total protein content,
proteolysis index, fat and free fatty acids (C2 - C18:1) in Fontina PDO cheese during ripening time.
Fontina cheese samples (24) were taken from 12 wheels, produced in the same dairy, starting from the
same batch of milk to reduce the variability which can usually be found in Fontina cheese. Next the
wheels were ripened for 3 months in 3 different caves and sampled at regular intervals (7, 28, 56 and
84 days). All the analysis were conducted on the layer immediately under the surface and on the centre
of the product. Water activity, pH, sodium chloride and total protein content were determined on the
rind as well. Aroma profile [2] and peptide characterization [3] were also carried out to obtain a more
complete description of the properties of this PDO Italian cheese. All the analysis were performed in
triplicate following the official procedure.
The fatty acid profile was significantly different between the two areas studied; differences concerning
the series of the first six fatty acids only were noted regarding ripening periods and storage units. For
all other parameters we observed a pattern that varied significantly over time in the three areas of the
wheels considered and in the three storage units.
This study shows that the process conditions and dry salting and brine washing carried out during
Fontina cheese ripening probably influence its chemical and biochemical parameters; the results of
aroma profile and peptide characterization also confirm this.
Keywords: Fontina cheese, ripening, free fatty acids, chemical and biochemical parameters
References:
[1]A. Gori, B. Giussani, L.Cerretani, G. HaJdu, S. Roncoroni and M.F. Caboni; 1stMass
Spectrometry Food Day, 2/3 December 2009, Parma, Italy: pp. 146-148.
[2]L. Thedy, A.Sado, S. Valentini, H. Lale Murix and A. Barmaz; 5th International Symposium on
Recent Advances In Food Analysis, 1-4 November 2011, Prague, Czech Republic: pag. 191.
[3] S. Valentini, L. Thedy, A. Sado, H. LaleMurix, A. Barmaz; Scienza e Tecnica Lattiero-Casearia,
2011, 62(2), 85-89.

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PHENOLIC COMPOUNDS ANALYSIS OF ULTRASOUND AND CLASSIC EXTRACTIONS

OF CAROB

V. Hazal ÖZYURT, Semih ÖTLEŞ

Ege University, Faculty of Engineering, Food Engineering Department

Carob widely cultivated in the Mediterranean area is considered to be an important component of

vegetation for economic and enviromental reasons. In recent years interest in carob as a cheap source
of various products has been increasing. World production is estimated at about 310 000 per year but
this production is depend on the cultivar, region and farming practices. However carob do not widely
used and a very large part of carob remain in their tree. Data on carob antioxidant properties related to
its polyphenolic composition are very limited. In this study a first approach to efficiency of various
solvents for satisfactory polyphenol extraction was attempted and extracts obtained were subjected to
obtain an insight into the antioxidant function of carob polyphenols and phenolic profile was
determined. Extracts were obtained both using 80:20 (v/v) methanol/water mixture and methanol.
Maximum quantities of polyphenolic components were found in 80:20 (v/v) methanol/water mixture.
Then, ultrasound extactions were carried out with 80:20 (v/v) methanol/water mixture in 5, 10, 15, 20,
30 min. Optimum quantities were chosen and this extract were used to measure antioxidant activity and
to determine phenolic profile. Total phenolic components were measured by using Folin-Ciocalteu
method. Total phenolic components were expressed as both gallic acid equvalents and catechin
equvalents. Linoleic acid oxidation and free radical scavenging activity on DPPH (2,2-diphenyl-1-
picrylhydrazyl) were used to evaluate the antioxidant activity. Carob samples were analyzed by using
High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) to qualitative
and quantitative determination of the phenolic compounds.

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TOTAL PHENOLIC CONTENT, FLAVONOID CONCENTRATION AND ANTIOXIDATIVE

ACTIVITY OF SALVIA RINGENS SIBTH. & SM. EXTRACTS

Ana Alimpić1, Sonja Duletić-Laušević1, Petar D. Marin1, Ksenija Mileski1 and Vlado Matevski2,3
1
University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden “Jevremovac”,
Takovska 43, Belgrade, Serbia;
2
Institute of Biology, Faculty of Natural Sciences and Mathematics, University " Ss. Cyril and
Methodius", Skopje, Macedonia;
3
Macedonian Academy of Sciences and Arts, Skopje, Macedonia
Presenting author e-mail: alimpic.ana@bio.bg.ac.rs

Salvia ringens Sibth. & Sm. (Lamiaceae) is a hardy herbaceous perennial plant, which specific epithet,
ringens, refers to the wide open two-lipped flowers. The plant is distributed in South and Eastern parts
of Balkan peninsula, just extending to SE Romania (Hedge, 1972).
This species was previously analyzed for chemical composition of essential oil and antimicrobial and
antioxidant activity. Tzakou et al. (2001) and Šavikin et al. (2008) found that main components of S.
ringens essential oil were 1.8-cineole and α-pinene, having significant antimicrobial activity. Couladis
et al. (2008) obtained strong antioxidant activity of methanol extract, similar to α-tocopherol.
The aerial parts of S. ringens were collected in July of 2012. in Krivolak locality (Macedonia) at
flowering stage. In this study total phenolic content, concentration of flavonoids and in vitro
antioxidative activity of ethanol and methanol extracts were analysed. Total phenolic content and
flavonoid content were evaluated spectrophotometrically, using Folin-Ciocalteu reagent and aluminium
nitrate nonahydrate, respectively. The antioxidative activity was tested by measuring the ability of
extracts to scavenge a stable DPPH free radical and expressed as IC50 values (µg/ml). Total phenolic
content was expressed as mg gallic acid equivalents (GAE)/g of dry plant material and ranged between
185.05 mg GAE/g for methanol and 208.27 mg GAE/g for ethanol extract. Total flavonoid
concentrations varied from 27.31 mg QE/g for methanol to 30.41 mg QE/g for ethanol extract and was
expressed as quercetin equivalents (QE)/g of dry plant material. DPPH scavenging activity of ethanol
and methanol extract presented as IC50 values were 17.40 and 20.28 µg/ml, respectively. The ethanol
showed stronger antioxidative activity and higher phenolic and flavonoid content comparing to
methanol extract.
Strong linear correlation was confirmed between the values for the total phenolic content and
antioxidative activity of extracts. The high contents of phenolic compounds indicated that these
compounds contribute to the antioxidative activity. Therefore, S. ringens can be regarded as promising
candidate for natural plant source of antioxidants with high value.
Keywords: Salvia ringens, antioxidative activity, phenols, flavonoids, DPPH.
References:
Couladis, M., Tzakou, O., Verykokidou, E., Harvala, C. (2003). Screening of some Greek aromatic
plants for antioxidant activity. Phytother. Res. 17, 194–195.
Hedge, I.C. (1972). Salvia L. In: Tutin, T.G., Heywood, V.H., Burges, N.A., Valentine, D.H., Walters,
S.M., Webb, D.A. (Eds.). Flora Europaea,Vol. 3: Cambridge University Press, pp. 188-192.
Tzakou, O., Pitarokili, D., Chinou, I.B., Harvala, C. (2001). Composition and antimicrobial activity of
the essential oil of Salvia ringens. Planta Med. 67(1), 81-83.
Šavikin, K., Ristić, M., Zdunić, G., Stević, T., Menković, N. (2008). Chemical composition and
antimicrobial activity of essential oil of Salvia ringens Sibth. et Sm. var. baldacciana Briq. J. Essent.
Oil Res. 20, 363-365.

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CHARACTERIZATION OF ACID SOLUBILIZED COLLAGEN FROM THE SKIN OF

SIAMESE GOURAMI (Trichogaster pectoralis)

Sitthipong Nalinanon1, Soottawat Benjakul 2 and Hideki Kishimura 3

1
Faculty of Agro-Industry, King Mongkut’s Institute of Technology Ladkrabang,
Ladkrabang, Bangkok 10520, Thailand (Email: knsitthi@kmitl.ac.th)
2
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla
University, Hat Yai, Songkhla 90112, Thailand
3
Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido
University, Hakodate, Hokkaido 041-8611, Japan

The objective of this study was to characterize the acid solubilized collagen (ASC) from the skin of
Siamese gourami (Trichogaster pectoralis), an important economic freshwater fish species in Thailand.
ASC was prepared by non-collagenous proteins and fat removals, extraction using acetic acid and
collagen recovery by salt precipitation, respectively. Then, ASC was subjected to partial purify using
TOYOPEARL® CM-650M column chromatography. The yield of ASC was 9.43% and 34.65%, based
on wet weight and dry weight of the skin used, respectively. ASC had high purity which showed the
distinct UV absorption peak at 230.7 nm with no absorption at 260-290 nm and high hydroxyproline
content (23.22±1.24 mg/g sample). Electrophoretic study revealed that ASC comprised γ, β, α1 and α2
as the major constituents. As per the densitogram of ASC, the band intensity ratios of γ/(α1 + α2),
β/(α1 + α2) and α1/α2 chains were estimated to be 0.45, 1.18 and 2.37, respectively. As a consequence,
ASC could be classified as type I collagen.ASC was highly solubilized in the pH range of 2–4 and
sharply decreased at the neutral pH. The highest solubility of ASC in the presence of NaCl was
observed at 2% (w/v) and the decrease was more pronounced with increasing NaCl concentration.
Therefore, the information gained from this work can be a promising means to gain the alternative
value-added product and can be implemented in fish processing or related industries.
Keywords: Characterization, Collagen, Trichogaster pectoralis, Skin
References
Nalinanon, S., Benjakul, S. and Kishimura, H. 2011. Type I collagen from the skin of ornate threadfin
bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis. Food Chem. 125(2): 500-
507.
Ogawa, M., Moody, M.W., Portier, R.J., Bell, J., Schexnayder, M.A., Losso, J.N.2003. Biochemical
properties of black drum and sheepshead seabream skin collagen. J. Agric. Food Chem. 51(27): 8088–
8092.
Wang, L., An, X., Xin, Z., Zhao, L., Hu, Q. 2007. Isolation and characterization of collagen from the
skin of deep-sea redfish (Sebastes mentella). J. Food Sci. 72(8):E450–E455.

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PHENOLICS COMPOSITION OF A NATURALLY DEBITTERED OLIVE

A.Burcu Aktas, Ilknur Sen, Banu Ozen, Figen Tokatli

Izmir Institute of Technology, Food Engineering Department, Urla-Izmir

Olives, which are rich in terms of minor components such as phenolics, outshine as one of the healthy
food products which are trendy in recent years. Turkey is very rich in terms of olive varieties. Among
these varieties, ‘hurma’ olive, which has characteristic sensorial properties is a noteworthy product of
Karaburun peninsula of the west part of Turkey. Hurma olive, has the unique characteristic of losing its
bitterness throughout its maturation period, therefore, this type of olive does not require further
processing steps for debittering. It was stated that a fungus called Phoma olea is the reason for this
phenomena with the help of climactic conditions. Number of scientific studies about the composition
and also the changes during the maturation of hurma olive is very limited.
This study aims at investigating the phenolic profile of hurma olive during its natural debittering phase
throughout eight weeks of harvesting. For this purpose, total phenol contents of hurma olive and a
reference type of olive (Gemlik) were measured. In addition, phenolic profiles of these olives were
determined during maturation phase of olives.
Total phenol content was measured with Folin-Ciocalteau spectrophotometric assay while phenol
profile was determined with an HPLC connected to a diode array detector. Total phenol content of
hurma and Gemlik olives increased in the last three weeks of harvesting. Amounts of almost all
individual phenols had a different trend in the last weeks of harvesting compared to the earlier period.
Among the phenolic compounds determined, hydroxytyrosol was the significant phenol throughout
maturation period for both olive samples. Tyrosol content of hurma samples were very high compared
to Gemlik type in the last three weeks of harvest. Rutin concentration was higher in Gemlik type than
hurma olives.
Keywords: olive, phenolics, phenol content

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COWPEA VIGNIN EXERTS HYPOCHOLESTEROLEMIC EFFECT BY REGULATION OF

HEPATIC GENES IN RATS FED A HIGH-CHOLESTEROL DIET

Ederlan de Souza Ferreira1, Daniella de Barros Rossetto2, Aureluce Demonte1, Cleslei Fernando
Zanelli2, Valdir Augusto Neves1*
1
Department of Food and Nutrition, 2Department of Biological Sciences, School of Pharmaceutical
Sciences, São Paulo State University-UNESP, Araraquara, SP, Brazil.

In recent years many studies have focused on the protein from legumes and they have indicated a
cholesterol-lowering property in animals, however the mechanisms yet are still largely unknown (1).
Evidences have been demonstrated that peptides derived from digestion of these proteins appear to be
the causal agents (2). In previous study in our laboratory, we have verified that oral daily doses of
isolated soy β-Conglycinin exert a hypocholesterolemic/hypolipidemic effects in rats comparable to the
drug rosuvastatin. In this work was evaluated the hypolipidemic effects of cowpea vicilin (β-vignin )
on the mRNA expression of some genes involved in lipid metabolism. Rats male (n=27) were divided
into three groups that received a hypercholesterolemic diet. Hypercholesterolemic group (HC diet) was
treated with saline solution, while that HC+7SC (HC diet, plus cowpea β-vignin), and HC+SVT (HC
diet, plus drug simvastatin) have received daily doses of 300 and 50 mg/kg/day of protein and drug,
respectively, by gavage during 4 wk. After a period of 28 days, the animals treated with the β-vignin or
simvastatin had presented significant decrease on total cholesterol of plasma and also hepatic. The HC-
7SC group showed increased excretion fecal of total lipids, cholesterol and triacilglycerides compared
to HC, and a decrease in the total serum cholesterol (TC), non-HDL-C and the atherogenic index (32.5,
54.3 and 70.7%, respectively), compared with rats fed HC diet; and these values were higher than those
rats treated with simvastatin. Serum HDL-cholesterol levels (HDL-C) were increased (57.1%) in the
HC+7S-C group, and hepatic cholesterol and triglyceride contents were also significantly lower than in
the HC (13.7 and 17.1%, respectively). The lipoprotein lipase activity was significantly (P < .001)
higher in the HC+7S-C group than the others; however, there were no differences in glutamic pyruvic
transaminase activities among them. Furthermore, the expression of low density lipoprotein receptors
(LDLr) in the liver has presented an upregulation (more 119%), while others were downregulated: the
sterol regulatory element-binding protein 2 (SREBP-2) minus 34%; the 3-hydroxy-3-methylglutaryl
Coezima-reductase minus 52%; HMGCoA-syntetase minus 77%; and the fatty acid synthase minus
10% . These results suggest that β-vignin protein could exert a hypocholesterolemic effects through the
regulation of the expression of some genes involved in lipid metabolism. Currently, others target genes
are being studied in our lab to determine the possible elements involved.
Keywords: cowpea, 7S globulin, rat, hypercholesterolemia, genes expression
Acknowledgments: FAPESP, PADC/FCF/UNESP and FUNDUNESP.
References:
1. SIRTORI, C. R.; GALLI, G.; ANDERSON, J. W.; ARNOLDI, A.Nutritional and nutraceutical
approaches to dyslipidemia and atherosclerosis prevention: Focus on dietary proteins. Atherosclerosis,
v. 203, p. 8-17, 2009.
2. CONSONI, A.;LOVATI, M.R.; MANZONI, C.; PIZZAGALLI, A.; MORAZZONI, C.; DURANTI,
M. Cloning, yeast expression, purification and biological activity of a truncated form of the soybean 7S
globulin alpha' subunit involved in Hep G2 cell cholesterol homeostasis. J. Nutr. Biochem., v.9, p.887-
91,2010.
3. FERREIRA, E.S.; SILVA, M.A.; DEMONTE, A.; NEVES, V.A. Soy β-Conglycinin (7S Globulin)
Reduces Plasma and Liver Cholesterol in Rats Fed Hypercholesterolemic Diet. J. Medic. Food v.14,
p.94-100, 2011.

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β-CONGLYCININ REGULATES GENE EXPRESSION INVOLVED IN CHOLESTEROL

AND TRIACYLGLYCEROL METABOLISM IN RATS

Ederlan de Souza Ferreira1, Daniella de Barros Rossetto2, Aureluce Demonte1, Luis Carlos
Spolidori3, Cleslei Fernando Zanelli2, Valdir Augusto Neves1*
1
Department of Food and Nutrition, 2Department of Biological Sciences, School of Pharmaceutical
Sciences and 3Department of Pathology, Dental School, São Paulo State University-UNESP,
Araraquara, SP, Brazil. E-mail: nevesvafcfar@gmail.com

Several studies have highlighted the diet as an important element among the possible forms of
intervention aimed to reducing lipids in the plasma (1). Considerable evidences, in animal models and
in humans, indicate the involvement of the proteins of soybean in decreasing cholesterol and
tryglycerides in the plasma (2). Thus, in recent studies (3) we have verified the hypocholesterolemic
effect of conglycinin alone and combined with fenofibrate and rosuvastatin in rats fed
hypercholesterolemic diet, and the results have confirmed these properties for soybean β-conglycinin
as compared with hypolipidemic drugs. In this work we evaluated the hypocholesterolemic effect of
soybean β-conglycinin through expression of genes involved in cholesterol and triacylglycerol
metabolism in rats fed high-cholesterol-fat and compared to simvastatin action. Twenty-seven male
rats were randomly assigned to three groups (n=9): 1. hypercholesterolemic (HC); 2. β-conglycinin
(HC+βC) and 3. simvastatin (HC+SVT) that received casein diet modified by adding 200 g.kg-1 palm
oil, 10 g.kg-1 cholesterol and 5 g.kg-1 cholic acid. HC+β and HC+SVT groups were treated with 300
and 50 mg.kg-1day-1 of β-conglycinin and simvastatin, respectively, by 28 days. The HC+βC group has
presented a decreasing in the total cholesterol (TC), non-HDL-C and triglycerides (TG) in the plasma
in 22, 39 and 21%, while simvastatin group has reduced 21, 31 and 7%, respectively. The β-
conglycinin protein showed regulate the expression levels of mRNA of different enzymes and
trasncription factors: fatty acid synthase (minus 23%), HMG-CoA reductase (minus 14%), HMG-CoA
syntetase (minus 81%), SREBP-1c (minus 41%), SREBP-2 (minus 42 %) and LDL-receptor (more
than 30%). The expressions for PPAR-α transcriptor and CYP7A1 (for cholesterol 7 alpha-
hydroxylase) were downregulated by β-conglycinin (minus 56 and 57%). Sinvastatin group has
decreased 26, 14 and 57%, respectively, on SREBP-1c, SREBP-2 and PPAR-α expression; however,
the LDL-receptors were upregulated (more than 170%) and CYP7A1 gene (more than 250%).
Although, more is needed for clarify the complex action of this protein, our data suggest that the
hypolipidemic effects of β-conglycinin could be likely mediated by regulating genes involved in
uptake and lipogenesis.
Key words: soybean, 7S globulin, rat, hypercholesterolemia, genes expression
Acknowledgments: FAPESP, PADC/FCF/UNESP and FUNDUNESP.
References:
1. SCARAFONI, A.; MAGNI, C.; DURANTI, M. Molecular nutraceutics as a mean to investigate the
positive effects of legume seed proteins on human health. Trends in Food Science & Technology. v.18,
p.454-463, 2007.
2. DURANTI, M.; LOVATI, M.R.; DANI, V. The subunit from soybean 7S globulin lowers plasma
lipids and upregulates liver VLDL receptors in rats fed a hypercholesterolemic diet. J. Nutr.,v.134, p.
1334-1339, 2004.
3. FERREIRA, E.S.; SILVA, M.A.; DEMONTE, A.; NEVES, V.A. ß-Conglycinin combined with
fenofibrate or rosuvastatin have exerted distinct hypocholesterolemic effects in rats. Lipids in Health
Disease, v.11, p.2-8, 2012.

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EFFECT OF STORAGE ON CHEMICAL PROPERTIES OF HONEY

Elif Yorulmaz Önder, Aslı Elif Sunay, İlknur Coşkun, İlknur Temli, Özlem Cengiz

Altıparmak Gıda San. ve Tic. A.Ş. APİLAB Research Center

elif.yorulmaz@altiparmak.com.tr

Honey production and trade is one of the important sources of finance in the world. 1.2 million tons of
honey is produced each year and 400 thousand tons is traded worldwide. Turkey is one of the leading
countries in the world with its number of hives and honey production.
Honey is a natural product of animal origin and very important in human diet especially for its health
effects. As an antimicrobial product honey does not deteriorate on the shelf but is susceptible to
chemical changes due to its long shelf life which is 12 months or more. In literature there is no stated
shelf life for honey but some parameters like enzymatic activity and hydroxymethylfurfural (HMF)
changes according to storage conditions and time. Chemical properties of honey is important according
to legal limits of Turkish Food Codex Honey Regulation (2012/58).
The aim of this study is to determine the chemical changes in honey during storage period at different
temperatures. In this study, 6 honey samples were stored for 400 days (13 months) at five different
temperatures (4°C, 14 °C, 25 °C, room temperature and 35°C). The samples were analyzed for water
content, diastase activity, HMF and sugar profile (fructose, glucose, total disaccharides,
oligosaccharides) during storage period every month. Water content of samples were analyzed with a
honey refractometer. Sugar profile analyses were carried out on a size exclusion chromatography
column with a HPLC-RI detector system. HMF content analyses were carried out with a HPLC system
equipped with a PDA detector on a C18 column. Diastase activities of samples were evaluated for their
potential to degrade food starch. Results showed that, HMF content increases at temperatures above
20°C (room temperature, 25°C and 35°C) and decreases at temperatures below 14°C. Diastase activity
decreases at all conditions but the decrease ratio differs from 2,9 % to 100 % at 4°C and 35°C
respectively. Honey samples stored at 35°C showed no diastase activity after 9 months of storage. The
total oligosaccharides decreased and the total disaccharides increased by time at all conditions. The
change for fructose and glucose content of samples was not significant statistically (p≤0,05).
This study showed that storage temperature of honey affects its chemical properties and thus shelf life.
Honey can be stored for more than one year at temperatures below 25 °C. But it is possible to keep the
quality of honey for a longer period of time, if stored at 4°C and below temperatures.
Keywords: Honey, storage temperature, chemical properties, shelf life.

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INFLUENCE OF ACTIVE PACKAGING MATERIALS ON MICROORGANISMS OF

SELECTED FOOD STUFFS

Clemens Fleischberger1, 2, Vasiliki-Maria Archodoulaki1, Ingrid Steiner2

1
Vienna University of Technology, Institute of Materials Science and Technology
2
Vienna University of Technology, Institute of Chemical Engineering

The aim of this study was to produce thermoplastic films including “traditional” harmless food
preservatives such as sorbic acid, citric acid, or their respective salts by simple methods such as
extrusion. The focus here is on the evaluation of the antimicrobial efficiency of the films rather than on
the production of the materials or material properties.
The films were produced with an ethylene-octene copolymer as a basis in order to achieve a low
handling temperature and to avoid the loss of active substances through decomposition. It was
therefore possible to incorporate sorbic acid, potassium sorbate, citric acid, and mono-sodium citrate in
the polymer matrix.
In a first step the migration of the active substances out of the material was tested using water or 10 %
ethanol as a food simulant. It could be shown that most of the citric acid and citrate, but only a limited
amount of the sorbic acid and sorbate migrated.
Secondly the effect of the films on the growth of some specific bacteria, Carnobacterium divergens
and Escherichia coli K-12, was tested by contaminating the surface of the films with a bacterial
suspension and overlaying with a nutritional medium. It turned out that all of the substances in fact
inhibited the growth of the bacteria, but the amounts needed in the polymer to achieve the effect varied
a lot (5 % - 50 % of the weight).
Finally the films that proved effective against E. coli and C. divergens were used to wrap raw meat
(beef and turkey). The meat was stored at 5°C for one week and total plate count of the samples was
determined before and after the storage in the active films or in reference LDPE films. Samples in
citric acid and citrate films showed 3-4 log cfu less bacteria as compared with the reference samples.
The samples in sorbic acid and sorbate films on the other hand showed no significant differences to the
references. This difference may be explained by the different migration behavior noted before.
Conclusively it can be said that polymeric films containing citric acid or mono-sodium citrate might be
a cheap and effective way for active antimicrobial packaging, but more research will certainly be
necessary.
Keywords: Packaging technology, active food packaging, antimicrobial packaging

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FOURIER TRANSFORM INFRARED (FTIR) SPECTROMETRIC ANALYSIS OF

STRUCTURAL CHANGES OF MUSHROOM POLYPHENOL OXIDASE DURING
INACTIVATION BY THERMOSONICATION

Hande Baltacıoğlu1, 2, Alev Bayındırlı1 and Feride Severcan3

1
Department of Food Engineering, Middle East Technical University, 06800, Ankara, Turkey
2
Department of Food Engineering, Ondokuz Mayis University, 55139, Samsun, Turkey
3
Department of Biological Sciences, Middle East Technical University, 06800, Ankara, Turkey
E-mail of presenting author: bhande@metu.edu.tr

Polyphenol oxidase (PPO) causes enzymatic browning in fruit and vegetable products. Enzymatic
browning is one of the problems during the processing of fruits and vegetables. This enzymatic
browning affects color, flavor and nutritional quality of foods. Thermal treatment is the most common
technique for the inactivation of microorganisms and enzymes in the food industry. However, heat
affects inversely physical characteristics and nutritional value of foods. These effects have encouraged
the researchers to use non-thermal preservation technologies or the combination of these technologies
with heat treatment at low temperatures have gained importance for the inactivation of microorganisms
and enzymes for the productions of higher quality food. One of the non-thermal technology
ultrasoundin combination with heat (thermosonication)has been reported to be effective against various
food enzymes. During inactivation, secondary structures of enzymes are disrupted. There are different
analytical tools to study protein conformation. One of the techniques which have recently become very
popular for structural characterization of proteins is FTIR spectroscopy. In this study the changes in
activity of mushroom PPO after inactivation by sonication at different power, temperature and time
combinations have been determined. Our results have been showed that activity of mushroom PPO has
been decreased after thermosonication treatment. Complete inactivation has been achieved at 60 ºC for
10 min at 100% power. Moreover, the secondary structure changes will be reported by using FTIR
spectroscopy and compared with the change in the enzyme activity.
Keywords: Mushroom PPO, Thermosonication, FTIR

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WATERMELON (Citrullus lanatus) JUICE NANOFILTRATION AND IMPACT ON ITS

SUGAR CONTENT

Nathalia D. A. Arriola, Gielen D. Santos, Carmen L. O. Petkowicz,Elane S. Prudêncio,

Renata D. M. C. Amboni.
1
Deparment of Food Science and Technology, Federal University of Santa Catarina, Center for
Agricultural Sciences, Laboratory of Fruit and Vegetables, Rodovia Admar Gonzaga 1346, Itacorubi,
88034-001 Florianópolis, SC, Brazil
2
Deparment of Bioquemistry, Federal University of Paraná, Centro Politécnico Jardim das Américas
81531-990 Curitiba, PR, Brazil
nattie_aceva@hotmail.com

The market acceptance of watermelon juice (Citrullus lanatus) is increasing worldwide due to its
sensorial, physical and nutritional properties. Concentration is a common practice in juice industries,
since it reduces the juice volume, with consequent reduction of transport, storage and packaging costs.
The traditional methods of juice concentration generally involve the use of high temperatures, which
can cause undesirable changes in the product's sensory and nutritional properties. Membrane processes
are able to concentrate juices at room temperature, causing little or no damage to the product. The aim
of this study was to concentrate watermelon juice by nanofiltration (NF) and evaluate the effect of this
process on the sugar content (glucose, fructose and sucrose). Freshly squeezed watermelon juice was
subjected to NF process using a tangential filtration system on a pilot scale equipped with a
polyvinylidene difluoride (PVDF) spiral membrane module (Osmonics) with an approximate
molecular weight cut-off (MWCO) ranging between 150–300 Da and 0.6 m2 of filtration area. The
process was carried out under controlled parameters of operating conditions with temperature of 25 ± 2
°C and pressure of 6 bar. The volume reduction factor (VRF) and the average permeate flux (J) were of
3 and 2.3 L/h m2, respectively. The glucose, fructose and sucrose contents of watermelon juice
(unfiltered), concentrate and permeate samples determined by HPLC revealed significant differences at
a 5% level. Sucrose content in the watermelon juice (unfiltered) was of 282.37 mg Suc/g and increased
significantly (p < 0.05) up to 404.32 mg Suc/g in the concentrate fraction. The same behavior was
observed in the glucose and fructose contents, although in the permeate side of the membrane, which
increased significantly (p < 0.05) from 145.14 mg Glu/g and 383.90 mg Fru/g up to 191.35 mg Glu/g
and 523.93 mg Fru/g, respectively. These results showed that the NF membrane’s pore diameter or cut-
off had significant influence in the glucose, fructose and sucrose contents of concentrate and permeate
samples. Hence, nanofiltration showed itself to be an effective process in the concentration and
separation of glucose, fructose and sucrose content in watermelon juice.
Keywords: watermelon juice; nanolfiltration; sugar content; concentration
BIERMANN, C. J. Hydrolysis and the other cleavage of glycosidic linkages.In: BIERMANN, C. J.;
McGINNIS, G. D. Analysis of Carbohydrates by GLC and MS. Florida: CRC Press, 1989, p. 27-41.

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STUDY ON THE INTERACTION SITE OF β-LACTOGLOBULIN DIMER AND

ELECTROPHILIC MOLECULES

Elizabeth Del Moral-Ramírez1,, Lenin Domínguez-Ramírez 2, Mariano García-Garibay1,3 and

Judith Jiménez-Guzmán1
1
Departamento de Ciencias de la Alimentación, Universidad Autónoma Metropolitana, Lerma.
2
Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana, Lerma.
3Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa
E-mail: j.jimenez@correo.ler.uam.mx.

β-lactoglobulin (β-lg) is an abundant whey protein capable of binding a wide range of hydrophobic
ligands into known sites. Among other ligands, β-lg binds the abundant milk sugar, lactose, into
exposed lysines in unknown sites through the first stage of the Maillard reaction. The aim of this work
was to determine the probable interaction site of the bovine β-lactoglobulin (β-lg) dimer with
electrophilic molecules. In order to achieve this, we evaluated the effectivity of Autodock Vina to
describe the binding modes of β-lg by comparing the interactions sites and energies calculated for
thirteen hydrophobic ligands with their X-ray determined (XRD) structures. Thereafter, lactose and
succinic anhydride were used as model ligands of electrophilic moleculesto subsequently use the
validated setup to predict their interaction site with monomeric and dimeric β-lg. Blind dockings at
room temperature and pH 7.0 of the β-lactoglobulin dimer with the ligands showed that lactose and
succinic anhydride don’t bind the primary binding site of β-lg where all hydrophobic ligands bind, but
rather binds a secondary site located at the dimer interface. Furthermore, molecular docking showed
that Lys138 of one monomer and Lys141 of the other monomer are the most probable residues to
interact with both lactose and succinic anhydride (with final docking energies of -3.30 and -3.11 kcal
mol-1, respectively). It was also shown that the dimer formation of β-lactoglobulin is necessary to
strengthen the interactions due to the participation of Lys138 of one of the β-lg monomers and Lys141
of the other monomer. In addition to binding to Lys138 and Lys141, electrophiles form hydrogen
bonds with other nearby exposed amino acids of both monomers; these bonds may strengthen the
interaction by approaching and stabilizing the ligands in a claw-like structure such that nucleophilic
attack can occur.
Key words: β-lactoglobulin dimer, blind docking, electrophile, lysine ɛ-amino groups

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DETERMINATION OF THE ROLE OF CARBOXYL GROUPS OF Kluyveromyces lactis

β-GALACTOSIDASE IN THE INTERACTION WITH β -LACTOGLOBULIN AND ITS
ACTIVATING EFFECT

Elizabeth Del Moral-Ramírez1, Julio Lenin Domínguez-Ramírez2, Gerardo Pérez-Hernández3,

Alma Cruz-Guerrero4, Lorena Gómez Ruiz4, Gabriela Rodríguez Serrano4, Mariano García-
Garibay1,4 and Judith Jiménez-Guzmán1
1
Departamento de Ciencias de la Alimentación, Universidad Autónoma Metropolitana, Lerma. E-mail:
j.jimenez@correo.ler.uam.mx
2
Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana, Lerma
3
Departamento de Ciencias Naturales, Universidad Autónoma Metropolitana, Cuajimalpa
4
Departamento de Biotecnología, Universidad Autónoma Metropolitana, Iztapalapa

It has been well established that β-lactoglobulin (β-lg) enhances Kluyveromyces lactis β-galactosidase
(KLβ-gal) activity, suggesting that the interaction between β-lg and KLβ-gal is responsible for this
effect. Interaction studies have shown that ε-amino groups of β-lg are essential for both, the interaction
and activation of KLβ-gal (1). These results suggest that the interaction with KLβ-gal probably occurs
via electrophilic groups such as side-carboxyl groups of the enzyme. The aim of this work was to
determine the role of side-carboxyl groups of KLβ-gal on both the interaction with β-lg and its
activating effect. In order to study the role of carboxyl groups of KLβ-gal on both the interaction and
activation of the enzyme esterification reaction was used to selectively block KLβ-gal carboxyl groups.
When lactase activity of the esterified KLβ-gal derivatives was determined using ortho-nito-phenyl-β-
D-galactoside (ONPG) as substrate in the presence of β-lg it was observed that as long as there are
carboxyl groups available for the interaction β-lg has an activating effect on the enzyme. When those
groups were blocked by esterification no activating effect was observed, suggesting that carboxyl
groups of KLβ-gal are essential for both, the ability of the enzyme to interact with β-lg and its capacity
to be activated by it. Since KLβ-gal dimer is the most active form of the enzyme and the β-lg associates
in dimers at the pH conditions at which all the experiments were performed,protein-protein docking of
the dimers was performed usingthe X-ray refraction coordinates of bovine β-lactoglobulin dimer (PDB
ID: 1BEB) as well as chains B and D of the X-ray refraction coordinates of the Kluyveromyces lactis
β-galactosidase (PDB ID: 3OBA). Blind docking of KLβ-gal and β-lg dimers showed that the region of
β-lg involved in the interaction includes some residues located at the interface of the dimer with a
strong electrostatic contribution of lysines (among which lys 138 and 141 stand out due to their
exposure and reactivity) as reported before (1). The interaction was also shown to occur through a
region located at the interface of the KLβ-gal dimer with a strong electrostatic contribution of
carboxylic residues. On the other hand, since the residues of KLβ-gal involved in the interaction are
also critical for the dimer formation and substrate specificity of this enzyme (2),our results suggest not
only that electrophilic side-carboxyl groups of KLβ-gal are important for the interaction but also that
the dimer formation of the enzyme may play a critical role for the interaction with β-lg.
Key words: β-galactosidase, β-lactoglobulin, molecular docking, protein-protein interaction
References:
1. Del Moral-Ramírez, E., Domínguez-Ramírez, L., Cruz-Guerrero, A. E., Rodríguez-Serrano, G. M.,
García-Garibay, M., Gómez-Ruiz, L., & Jiménez-Guzmán, J. Role of Lysine ɛ-Amino Groups of β-
Lactoglobulin on Its Activating Effect of Kluyveromyces lactis β-Galactosidase. Journal of Agricultural
and Food Chemistry, (2008), 56:5859-5863.
2. Ángel Pereira-Rodríguez, Rafael Fernández-Leiro, M. Isabel González-Siso, M. Esperanza Cerdán,
Manuel Becerra, & Julia Sanz-Aparicio, Structural Basis of Specificity in Tetrameric Kluyveromyces
lactis β-galactosidase, Journal of Structural Biology, (2012), 177:392-401.

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FUNCTIONAL AND PHYSICOCHEMICAL CHARACTERISTICS OF FLOURS AND

STARCHES WITH DIFFERENT AMYLOSE CONTENT IN RICE

Mi-Ra Yoon, Jeong-Heui Lee, Sea-Kwan Oh, Jeom-Sig Lee, Jieun Kwak, Jae-Ki Jang, and
Chung-Kon Kim

National Institute of Crop Science, RDA, Suwon 441-857, Republic of Korea

Starch is the major component of rice grains, which are widely recognized as an important source of
this carbohydrate in the food industry. The ratio of amylose and amylopectin has been revealed to be
an important determinant of the cooking and eating quality of milled rice as well as the outcomes of
processing. In this study, we investigated the physicochemical and functional characteristics of starches
in four rice varieties with Baegjinju1 of low, Ilpum of intermediate and Goami and Goami4 of high in
amylose content. Goami4 having high amylose content exhibited a B-type X-ray diffraction pattern,
the highest proportion of long chains in amylopectin, high gelatinization temperature, and low pasting
viscosity. The four rice varieties had different levels of the enzymatic hydrolysis rate, and starch
isolated from Goami had higher yield in TAaGTase-modified starchesthan the other varieties. These
results explained that the composition and chemical structure of the starch content is a major
determinant of both the gelatinization and functional properties of rice.
Keywords: Rice, Starch, Amylose, Physicochemical characteristics

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CAN THE MEAL TYPES HAVE AN IMPACT ON MASTICATORY CHARACTERISTICS IN

GENDER OR WEIGHT?

Yukyung Jang1, Jina Kim2, Honggyun Kim2 , Weon-Sun Shin2* and Soojin Park3
1
Major In Nutrition Education, The Graduate School of Education Hanyang University, 17 Haengdang-
dong, Seongdong-gu, Seoul 133-791, Republic of Korea
2
Food Chemistry Lab., Department of Food and Nutrition, College of Human Ecology, Hanyang
University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Republic of Korea
3
Department of Oriental Medical Food and Nutrition, Semyung University, 579 Sinwoul-dong,
Jecheon-city, Chungbuk 390-711, Republic of Korea

Compulsive overeating, chewing less, eating fast, preferring soft food to hard food are known as
typical abnormal behaviors among obese individuals. These harmful behaviors may affect male
subjects and obese subjects’ masticatory function, but the research of masticatory function in those
subjects hasn’t been widely done until now (1). Masticatory function is largely affected by several
factors such as gender and obesity (2).
This research was designed to investigate how gender and BMI influence the characteristics of
mastication of Hamburger and Bibimbab (mixed rice with various seasoned vegetables), which is
representative as western and korean one-bowl-food. The subjects were classified into normal and
obese group based on the BMI 23 criteria and each group was further divided into 2 groups based on
gender (Total 4 groups).
To find the correlation among the factors of mastication, the subjects recorded their satiety through
VAS, three factor eating questionnaires during free-chewed, average-chewed and double-chewed. They
self-reported several variables while masticulating samples freely in free-chewed and in Average-
chewed, the subjects are requested to masticulate in number of average free-chewed. In double-
chewed, the subjects are required to masticulate in double the number of average-chewed. The
participants were asked for biting a mouthful of provided sample, making a bolus, and then swallowing
it.
The results showed that both total chewing number and total chewing time of Bibimbab were higher
than those of Hamburger when free-chewed, average-chewed and even double-chewed.
Interestingly, the male subjects tend to chew less and take less time to make bolus than female subjects
when free-chewed and average-chewed of Bibimbab. In addition, the normal weight group chewed the
provided samples more and longer than the obese group in any case.
Keywords: mastication, chewing behavior, meal type, satiety
References
1.Sayaka Katagiri, Hiroshi Nitta, Toshiyuki Nagasawaa, Yuichi Izumia. Reduced masticatory function
in non-elderly obese Japanese adults. Obesity Research & Clinical Practice 2011;5:279-286
2. Palinkas M, Nassar MS, Cecilio FA, Siessere S, Semprini M, Machado-de-Sousa JP, et al. Age and
gender influence on maximal bite force and masticatory muscles thickness. Arch Oral Biol
2010;55:797.802.

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COMPARISON OF STRUCTURAL, TEXTURAL AND PASTING PROPERTIES IN WAXY

MAIZE STARCH BY HARVEST TIME

Mi-jung Kim, Jae-eun Lee, Jung-tae Kim, Gun-ho Jung, Si-ju Kim, Young-up Kwon

National Institute of Crop Science, Rural Development Administration, Republic of Korea,

tyche@korea.kr

Boiled fresh waxy corn is a general food to eat between meals in Korea. The main objective of this
study is to investigate structural, textural and pasting properties of content of waxy maize starch by
harvest time. Total starch and amylopectin contents were increased during maize kernel ripening. The
chain lengths of waxy maize amylopectin from degree of polymerization (DP) 6 to 58 were detected by
high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-
PAD). The highest proportion was the DP 11 and B1 chains had highest amount regardless of starch
content. In the textural characteristics, chewiness, cohesiveness, gumminess, hardness and springiness
were increased with increasing starch content (p<0.01). Pasting analysis of the starch using a Rapid
Visco Analyser (RVA) showed linear changes in initial pasting temperature and pasting time according
to the content of starch. There were positive correlation (p<0.05) between starch contents in waxy
maize and peak viscosity, final viscosity, breakdown and setback. Also peak viscosity, breakdown and
setback significantly increased by level of amylopectin. Differential scanning calorimerty (DSC) was
used to study gelatinization phenomena of waxy maize starch. A linear relation was observed between
amylopectin content and enthalpy, but total starch contents showed a negative correlation with onset
and peak temperature. Overall results indicate the contents of starch and amylopectin in waxy maize
affect to textural and pasting properties and harvest time is an important factor that determines the
marketability of the product.
Keywords: waxy corn, starch, amylopectin

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EFFECT OF MALONDIALDEHYDE ON FISH HEMOGLOBIN DURING ICED STORAGE

Manat Chaijan1, 2 and Ingrid Undeland1

1
Chemical and Biological Engineering-Food Science, Chamers University of Technology,
SE 412 96 Göteborg, Sweden
2
School of Agricultural Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand
e-mail:cmanat@wu.ac.th, manat@chalmers.se

Lipid oxidation and heme protein oxidation in fish muscle occur in a concurrent manner and each
process appears to enhance the other. Lipid oxidation generates a wide range of secondary products
which are more polar than their parent compounds and could diffuse from membranes into the
surrounding sarcoplasm. Many of these compounds have reactive groups that would allow them to
interact with aqueous constituents including hemoglobin (Hb) and myoglobin (Mb). Malondialdehyde
(MDA) is one of the major secondary products of lipid oxidation, which could be deleterious towards
Hb stability during post-mortem handling and storage of unbled fish, especially from blood rich
species. The association of MDA to Hb at key amino acid residues may subsequently lead to altered
quaternary and tertiary structures of Hb and increased susceptibility to oxidation. Furthermore, by-
products from Hb oxidation such as O 2 •-, H2O2 and •OH can reenter to the free radical chain and
facilitate lipid oxidation. This study aimed to investigate the effect of MDA on stability of fish Hb
during iced storage.
Trout Hb (20 mM) was mixed with MDA (0-1,000 mM) in 50 mM phosphate buffer, pH 6.5. After
storage on ice (0°C) for 8 h, absorption spectra of mixtures were scanned and the relative amount
metHb (metHb%) was calculated using the Benesh’s equation. The relative increase in metHb%
between 0 and 8h in the presence of 0-140 µM MDA was found to be 9-10%, suggesting that trout Hb
was quite stable in the presence MDA at concentrations found during the initial stages of lipid
oxidation in fish muscle. With increasing MDA concentration up to 1 mM, representing advanced
stages of lipid oxidation, %metHb immediately increased after MDA addition. After 8 h, a pronounced
effect of MDA on Hb oxidation was noticeable at 560 µM MDA (equal to a Hb:MDA molar ratio of
1:28); the %metHb was then 3-fold the %metHb of the control. It has earlier been reported that the
reaction of aldehydes with Mb occurred at a specific Mb:MDA molar ratio of 1:7. Considering that Hb
contains four subunits, each having roughly the same molecular weight as the Mb monomer, the
present findings support that changes critical for oxidation take place at a globin unit:MDA molar ratio
of 1:7. To study the effect of storage time on MDA-mediated Hb destabilization, the Hb buffer solution
was kept on ice for 72 h in the presence of 20 and 560 µM MDA to mimic the early and advanced
stages of lipid oxidation, respectively. A control sample without MDA was also included. The
%metHb was monitored together with conformational changes of Hb (A540/A280). In all samples,
both parameters increased with increasing storage time, but only 560 µM differed significantly from
the control without MDA. The results revealed that the destabilizing effect of MDA towards Hb was
governed both by MDA concentration and storage time.
Keywords: malondialdehyde, hemoglobin, fish, stability, oxidation

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PROOXIDATIVE ACTIVITY OF CATFISH MYOGLOBIN ON LIPID OXIDATION

Manat Chaijan1, Worawan Panpipat1, Chantira Wongwichian1, Siriporn Riebroy2,

Sappasith Klomklao3and Soottawat Benjakul4
1
Department of Food Technology, School of Agricultural Technology, Walailak University, Nakhon Si
Thammarat, 80160, Thailand
2
Food and Nutrition Program, Department of Home Economics, Faculty of Agriculture,
Kasetsart University, Bangkok 10900 Thailand
3
Department of Food Science and Technology, Faculty of Technology and Community Development,
Thaksin University, Phattalung Campus, Phattalung, 93110, Thailand
4
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University,
Hat Yai, Songkla, 90112, Thailand
e-mail:cmanat@wu.ac.th

Catfish (Clarias macrocephalus) is one of the important economic freshwater fish of Thailand.
Traditionally, catfish have been used almost exclusively for fresh consumption and some have been
introduced to the fillet industry. Catfish muscle composed of a high content of lipid which can be
easily deteriorated by oxidation and limited its shelf life during storage (1). Endogenous heme proteins,
particularly myoglobin strongly influenced the degree of lipid oxidation in fish muscle. Metmyoglobin
formation was positively correlated with lipid oxidation and the release of nonheme iron from
myoglobin might be associated with the induced oxidation process in the muscle. Therefore, this study
aimed to investigate the prooxidative activity of catfish ferrous myoglobin on oxidation of catfish lipid
in vitro. The effect of myoglobin concentration on myoglobin-mediated lipid oxidation was primarily
studied in liposome model systems consisting of lecithin (8 mg/ml), catfish lipid (4 mg/ml) and catfish
ferrous myoglobin (0, 5, 10, 50 and 100 µM) in 40 mM phosphate buffer, pH 7.0. Changes in
conjugated diene (CD) andthiobarbituric acid reactive substances (TBARS) in liposome during
incubation at 4°C for 120 min were monitored. The results showed that the prooxidative activity of
myoglobin on lipid oxidation was concentration-dependent in which the highest lipid oxidation was
noticeable in the presence of 100 µM myoglobin. The impacts of temperature (4 and 25°C), pH (5, 6, 7
and 8) and hydrogen peroxide (0, 15, 30, 150 and 300 µM) on lipid oxidation in lecithin-liposome
model system catalyzed by 100 µM of catfish ferrous myoglobin were further investigated. The degree
of lipid oxidation induced by myoglobin was higher at 25°C than at 4°C and the pH influenced the rate
of lipid oxidation with varying degrees. Considering the TBARS, a secondary lipid oxidation product,
the highest lipid oxidation in catfish was promoted at pH 7. In addition, the prooxidative activity of
ferrous myoglobin was enhanced by the addition of hydrogen peroxide especially at high
concentration. Therefore, the catalytic activity of catfish myoglobin on catfish lipid oxidation was
governed by several factors including myoglobin concentration, storage temperature, pH and some
potential activator such as hydrogen peroxide.
Keywords: prooxidant, myoglobin, lipid oxidation, catfish
Reference
1.Chaijan, M., Klomklao, S., & Benjakul, S. (2013). Chracterisation of muscles from frigate mackerel
(Auxis thazard) and catfish (Clarias macrocephalus). Food Chemistry (in press), doi:
http://dx.doi.org/10.1016/j.foodchem.2013.01.111.

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QUALITY CHANGE OF TOMATO PASTE PACKED IN ASEPTIC BAGS DURING

STORAGE

Cansu Tufan1*, Prof.Dr.Aziz Ekşi1

1
Ankara University, Food Engineering Department, Ankara, Turkiye

Tomato (Licopersicum esculentum P.Mill) is one of the most commonly produced and consumed
vegetable in the world. A large part of the world tomato produce is processed into tomato paste, which
is used as an ingredient in many products such as sauces, ketchup and soups. In Turkey the annual
production of tomato paste is about 270 thousand tones. Turkey currently ranks fourth following USA,
China, and Italy in tomato paste production. In general tomato paste is exported in aseptic bags.
Therefore, it is essential to ascertain the quality change of tomato paste packed in aseptic bag during
storage. Temperature is the primary parameter affecting the quality during storage.
The aim of this study is to determine the quality change of tomato paste in aseptic bags during six
months storage. The samples were stored at three different temperatures (20, 28 and 37 °C). Quality
parameters identified by lycopene content and serum color were analyzed every month at the samples.
The results indicated that high storage temperate (37 °C) had a significant adverse effect on quality
parameters of tomato paste, while lower temperatures (20 and 28 °C) had less effect.
Keywords: Tomato paste, quality change, aseptic package, storage temperature, storage time

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THREE DIMENSIONAL OFFLINE HPLC PURIFICATION OF HUMAN MILK

LACTO-N-FUCO-PENTAOSE ISOMERS

Philipp Welsch1,2, Marko Mank 2, Bernd Stahl2, Thomas Henle1

1
Technische Universität Dresden, Department of Chemistry and Food Chemistry,
Food Chemistry; D-01062 Dresden, Germany
2
Danone Research - Centre for Specialised Nutrition, Human Milk Research;
Bahnstraße 14-30, D-61381 Friedrichsdorf, Germany
E-Mail address: Philipp.Welsch@danone.com

Lacto-N-Fuco-Pentaoses are main components of the human milk oligosaccharides which have a high
diversity in structures and concentrations and are linked to many positive effects in the newborn [1].
This group consists of four known structural isomers (LNFP I, II, III and V) which differ only in the
position of fucosylation and two different core structures. Because of their very similar
physicochemical properties a complete separation of the isomers by C18-RP-HPLC [2] is difficult to
achieve. To further characterize LNFPs structures via MS/MS or to establish new quantitative HPLC
methods, isomerically pure LNFP standards are required.
Therefore, we compared the conventional C18 reversed-phase system with two other stationary phases
/ separation mechanism: a PGC phase (Hypercarb / Thermo Fisher Scientific) and a HILIC phase
(Amid80 / Tosoh). Despite optimization of each single HPLC method no complete separation of all
four LNFP isomers was possible. We solved this problem by combining all three methods using the
reversed phase first to gain sub-fractions which were then further separated by the two other phases.
This approach finally resulted in isomerically pure LNFP standards (90 to 99 % determined by
HPAEC-PAD) facilitating the development of advanced analytical applications.
Keywords
Human milk oligosaccharides, LNFP, isolation, semi-preparative HPLC
References
[1] Thurl, S., et al., Variation of human milk oligosaccharides in relation to milk groups and lactational
periods. Br J Nutr, 2010. 104 (9): p. 1261-71.
[2] McGinnis, G.D., S. Prince, and J. Lowrimore, The Use of Reverse-Phase Columns for Separation
of Unsubstituted Carbohydrates. Journal of Carbohydrate Chemistry, 1986. 5 (1): p. 83-97.

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FOOD SCIENCES AT THE UNIVERSITY OF TURKU

Kumpulainen Annis, Lammi Susanna, Niemi Mikko, Pasma Tiina, Salo Johanna, Teräsjärvi
Johanna, Tikkanen Jenna, Tuomikoski Pasi, Virtanen Mikko, Vuorinen Eerika, Baoru Yang*

Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland

*baoru.yang@utu.fi

Food Sciences have been a part of the University of Turku since 1970 when Food Chemistry was first
established as a full academic program for research and higher education. Since then, Food Science at
the University of Turku has grown and expanded significantly. Today, it is represented by three closely
cooperating units, Food Chemistry, Food Development and the Functional Foods Forum, for research
and education in different areas of food sciences.
As part of the Department of Biochemistry and Food Chemistry, Food Chemistry and Food
Development are two independent degree programs of Molecular Food Sciences. Food Chemistry
offers a full curriculum for studies for Bachelor’s, Master’s and PhD degrees, whereas Food
Development provides opportunities for pursuing educations for diploma engineerand technical
doctoral degrees. In research and teaching, Food Chemistry focuses on chemistry, biochemistry and
analysis of food components and factors influencing composition of foods and food raw materials.
Food lipids, secondary metabolites of fruits and berries, flavor compounds and the biosynthesis and
metabolism of these compounds are the main research targets. Research on molecular biology and gene
expression of the key enzymes involved in the biosynthesis and metabolism are integral parts of the
research scheme. As a newly established engineering program, Food Development aims to educate
experts for food industry in Finland and abroad. The key areas of teaching and research are food
components and their effects on the quality and safety of foods as well as their effects on human
nutrition and health. Sensory science and research is an important tool for understanding the role of
individual food components contributing to the sensory quality and consumer acceptance of foods as
well as consumer behaviors. Supercritical fluid extraction and microencapsulation are two key areas of
expertise in food technology.
Functional Foods Forum is a special research unit of Food Science at the University of Turku. The unit
focuses on globally recognized special research teams and also provides a close link between academic
research and the industrial and business world. The key targets of the research focus on the food and
health interactions and are built on probiotics and prebiotics, and gut health, nutrition and cancer,
biomedicine and sensory science and molecular gastronomy.
National and international cooperation is an important strategy of Food Science at University of Turku.
Within the University, the Biochemistry Unit, Molecular Plant Biology Unit, Centre for
Biotechnology, the Business School and the Faculty of Law are close cooperation partners of the Food
Science Units. Aalto University, Helsinki University, Oulu University and the University of Eastern
Finland are also important partners. Globally the Food Science units have active students and teaching
exchange and research cooperation with universities and research institutes in other countries in Europe
as well as in countries such as China, Brazil, the United States, Australia, Japan and India.
For more information, please visit the following websites:
http://www.sci.utu.fi/biokemia/en/research/foodchem/
http://www.utu.fi/en/units/fff/Pages/home.aspx
Keywords: Food Sciences at University of Turku, Food Chemistry, Food Development, Functional
Foods Forum

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CHARACTERIZATION OF THE EXTRA VIRGIN OLIVE OILS PRODUCED FROM

ARBEQUINA CULTIVARS CULTIVATED IN TURKEY

Sibel Uluata1 Beraat Ozçelik2 Umit Altuntas2

1) Food Technology Department, Inonu University, 44280 Malatya, Turkey

2) Food Engineering Department, Istanbul Technical University, 34469, İstanbul, Turkey
sibel.uluata@inonu.edu.tr

Extra virgin olive oil (EVOO) produced from Arbequina cultivar which is mostly grown in Spain has
high oil quality and antioxidant capacity. Recently, the varieties of this cultivar have been cultivated in
Turkey. The present study aims not only to determine characteristics of this EVOOs to assess its
chemical quality (free fatty acidity, peroxide value, K 232, K 270, fatty acid composition,
triacylglycerol contents) but also to compare it with several varieties of olive oils produced in
Turkey.EVOO samples (2011 harvest) were collected from two different province of Turkey, İzmir and
Adana. According to the results obtained from the present study; FFA values were 0.34 and 0.75
%oleic acid, PVs were 7.24 and 3,75 O2/kg oil. UV absorption characteristic values were 2,29 and
1,47; 0,11 and 0,14 for K232 and K270 for the samples collected from Adana and İzmir, respectively.
Fatty acid composition and triacylglycerols (TAG) were determined by Gas Chromatography (GC-
FID) systems. ABTS, DPPH and ORACFL radical scavenging methods were used to determine
antioxidant capacity (AC) of EVOOs. Oleic acid had the highest content within all of the other fatty
acids and these values were 63.01 and 65.11 % for the samples, respectively.In terms of TAG, Triolein
(OOO) had the highest content within all of the other TAG. ABTS, DPPH, ORACFL radical
scavenging tests values were 198 and 551 µg Trolox/g oil; 49 and 533 µg Trolox/g oil, 243 and 909
µmol Trolox/100 g oil, 272 and 553 µmol Trolox/100 g oil, respectively. α-tocopherol content of the
samples were 157 and 144 µg/g oil. Total phenolic content of the samples were 51 and 455 µg gallic
acid/g oil, respectively. Sample collected from İzmir had both higher AC and total phenolic content
(TPC) than Adana sample. As a result, whereas our first sample had similar properties in respect of
oleic acid content, AC, TPC and ORAC with some different varieties of commercial EVOOs of
Turkey, the latter had higher AC, TPC and ORAC values than many other commercial EVOOs. As a
conclusion, Aegean region is quite adaptable area to yield high quality Arbequina olive oils.
Keywords: Extra virgin olive oil, Arbequina, Antioxidant activity, Phenolics

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CONCENTRATION OF POLYUNSATURATED FATTY ACIDS FROM ECHIUM VULGARE

SEED OIL BY UREA COMPLEXATION

Özlem Özmen, Neşe Şahin Yeşilçubuk

Istanbul Technical University, Department of Food Engineering, Istanbul, Turkey

oozmen@itu.edu.tr

Echiumoil is unique due to the ratio of omega-3 to omega-6 fatty acids not present in any other plant
source. Besides, it is used as dietary supplements or source of essential fatty acids in various products.
Echium oil has many potential uses in the pharmaceutical industry for treatment of eczema, acne, and
other skin disorders and in the cosmetic and personal care products industry. Furthermore, if the oil
applied topically, it reduces skin wrinkles and protects and moisturizes the skin from sun exposure.
Echiumseed oil contains significant amounts of gamma-linolenic acid (GLA, 10–13%), stearidonic
acid (SDA, 9-16 %) and alpha-linolenic acid (ALA, 30-33%). There is a growing interest for
consumption of these fatty acids because of their beneficial health effects. ALA, the plant omega-3
fatty acid is the dietary precursor for long-chain omega-3 PUFAs such as eicosapentaenoic acid (EPA),
docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA). SDA is an intermediate fatty acid in
the biosynthetic pathway from ALA to omega-3 PUFAs and the conversion from SDA is more
efficient than from that of ALA. A number of studies have led to patent applications on the use of
SDA-containing oils in the treatment of a number of disease conditions including;
hypertriglyceridemia, asthma, colon cancer, cachexia and anorexia which have been reviewed. GLA is
used in treatment of rheumatoid arthritis, diabetic neuropathy, hypertension, premenstrual syndrome,
asthma, atopic dermatitis, multiple sclerosis, migraine and cancer. In this study, urea complexation of
Echium vulgare seed oil was carried out to concentrate omega-3 fatty acids such as ALA and SDA and
GLA which is a omega-6 fatty acid found in the oil. Factors (independent variables) such as urea-to
fatty acid ratio (w/w, X₁, 3-5), crystallization time (h, X₂; 8-24) were studied in order to optimize the
conditions to concentrate omega-3 and omega-6 PUFAs by using response surface methodology
(RSM). A two-factor, three level face centered central composite design was used to generate the
design points. Under the optimum conditions the maximum amount of total omega-3 and omega-6
fatty acids was found to be 85%. In conclusion, SDA concentration was increased from 9.6% to 28%,
GLA concentration was increased from 11.7% to 24.6% at urea-to fatty acid ratio of 5, crystallization
time of 8 h and crystallization temperature of +4 ⁰C.
Keywords: urea complexation, Echium vulgare, SDA, GLA

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A COMPARITIVE STUDY OF THE RETENTION FACTOR OF UNCOOKED AND

COOKED CHICKEN

Heajung Chung, Homyoung Cha, Gyusang Han, Seongjun Beack, Bram Kim, Seungyon Kang

Creative Culinary Institute of Korea

E-mail:angiechung@daum.net

Nutrients in foods are degraded at different rates based on the type of cooking method used. Even if an
individual consumes the recommended dietary allowance, absorbable nutrients will therefore be lower
than expected due to degradation. This might require a diet to be augmented with additional nutrients
based on type of cooking method (and therefore the level of degradation) utilized. This decrease can be
quantified by a decrease in retention factor. This study analyzes the change in retention factor of 4
nutrients (vitamin B1, protein, minerals, lipid ) found in chickens(legs), when cooked by seven
methods: poaching, roasting, frying, stir-frying, boiling, baking and microwaving. Chickens were
chosen because they are a universal source of protein and etc nutrients in the Korean diet. In case of
boiling, secondary distilled water used to prevent adding mineral from water.
This study analyzes in two analytical methods: boning on and after cooking meats, cooking meats on
and after boning. All of the analyses were do not include bones.
This retention factor experiment utilizes the analysis method of food standard codex from
USDA(United States Department of Agriculture):
Processing factor(%)=(WVc)/(WVr)*100, WVc= Weight or volume of cooked food,
WVr= Weights or volume of raw food
True Retention(%)=(Nc*Gc)/(Nr*Gr)*100, Nc= nutrient content per g of cooked food,
Gc= g of cooked food, Nr= nutrient content per g of raw food, Gr= g of food before Cooking
The retention factor of protein show a trifling loss of nutritional content after all kinds of cooking
methods, but in case of vitamin B1, retention factor markedly decreased after all kinds of cooking
methods. In case of retention factor in two analytical methods, vitamin B1 was significantly changed
with 1st method: boning on and after cooking then 2nd method: cooking meats on and after boning.
Keywords: nutrition factor, retention factor, processing factor, method validation, analytical quality
control
Reference
USDA. USDA Table of Nutrient Retention Factors, Release. Available form:
http://ww.ars.usda.gov/main/docs.htm?docid=9448.Accessedmar.15(2011) Han, J.S, Kim, J.S, Kim,
M.S, Choi, Y.H, Minamide, T. and Huh, S.M. Changes on Mineral contents of Vegetable by Various
Cooking Methods, Korean J. Soc. Food Sci.,15(4), 382-387(1999)

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A COMPARITIVE STUDY OF THE RETENTION FACTOR OF UNCOOKED AND

COOKED SOYBEAN

Heajung chung, Homyoung Cha, Gyusang Han, Seongjun Beack, Bram Kim, Seungyon Kang

Creative Culinary Institute of Korea

E-mail:angiechung@daum.net

Nutrients in foods are degraded at different rates based on the type of cooking method used. Even if an
individual consumes the recommended dietary allowance, absorbable nutrients will therefore be lower
than expected due to degradation. This might require a diet to be augmented with additional nutrients
based on type of cooking method (and therefore the level of degradation) utilized. This decrease can be
quantified by a decrease in retention factor. This study analyzes the change in retention factor of 4
amino acids (threonine, asparaginic acid, glutamic acid, and serine) found in green beans, when cooked
by seven methods: poaching, roasting, frying, stir-frying, boiling, baking and microwaving. Green
beans were chosen because they are a major source of amino acids in the Korean diet.
This retention factor experiment utilizes the analysis method of food standard codex from USDA
(United States Department of Agriculture):
Processing factor(%)=(WVc)/(WVr)*100, WVc= Weight or volume of cooked food,
WVr= Weights or volume of raw food
True Retention(%)=(Nc*Gc)/(Nr*Gr)*100, Nc= nutrient content per g of cooked food,
Gc= g of cooked food, Nr= nutrient content per g of raw food, Gr= g of food before cooking
The 4 amino acids show a loss of nutritional content after all kinds of cooking methods, but in case of
frying, the retention factor of all 4 amino acids markedly decreased. Serine’s retention factors of
asparaginic acid and glutamic acid were only significantly changed by frying.
Keywords: nutrition factor, retention factor, processing factor, method validation, analytical quality
control
Reference
1. USDA. USDA Table of Nutrient Retention Factors, Release. Available form:
http://ww.ars.usda.gov/main/docs.htm?docid=9448.Accessedmar.15(2011) Han, J.S, Kim, J.S, Kim,
M.S, Choi, Y.H, Minamide, T. and Huh, S.M. Changes on Mineral contents of Vegetable by Various
Cooking Methods, Korean J. Soc. Food Sci.,15(4), 382-387(1999)

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QUANTITATIVE MEASUREMENT OF TETRAMETHYLPYRAZINE IN SAMPLES TAKEN

FROM THE CHOCOLATE-MAKING PROCESS BY STABLE ISOTOPE DILUTION GAS
CHROMATOGRAPHY-MASS SPECTROMETRY

L. J. Marshall and B. L. Wedzicha

School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
(l.j.marshall@leeds.ac.uk)

A stable-isotope dilution assay (SIDA) was used to quantify tetramethylpyrazine in samples taken from
the chocolate-making process. Headspace solid-phase microextraction (HS-SPME) coupled to gas
chromatography-mass spectrometry (GC-MS) was the chosen method of analysis and using
isotopically labelled tetramethylpyrazine as an internal standard, tetramethylpyrazine formation and
loss was followed successfully through the chocolate-making process. The study found that
tetramethylpyrazine was present in all samples analysed, from the initial fermented and dried cocoa
beans that entered the factory through to the final chocolate product. The concentrations of
tetramethylpyrazine changed during the chocolate-making process. Roasting was identified as a key
step in the formation of tetramethylpyrazine, whereas the process of conching was a key step where it
was lost.
Keywords: stable isotope dilution; tetramethylpyrazine; chocolate flavour; solid-phase microextraction
(SPME)

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CHARACTERIZATION OF THE PRODUCTIVE CHAIN OF ARTISANAL CACHAÇA OF

SALINAS, MINAS GERAIS, BRAZIL

Pedro P Oliveira1Sandra R Gregorio2; Daniela C Cardoso3; Adalcino França Junior3; Edson A

Quaresma Junior3; Luciana H Maia Porte2; Lucila M T Nunes2; Luciana C Castello Branco4
1
Federal Institute of southern Minas Gerais, campus Inconfidentes, MG and Faculty ASMEC, Ouro
Fino, Brazil;
2
Federal Rural University of Rio de Janeiro, Food Technology Department and Postgraduate Course in
Agricultural Education (PPGEA), Rio de Janeiro/RJ, Brazil;
3
Federal Institute of Northern Minas Gerais, campus Salinas-MG, Brazil;
4
Food Engineering Faculty (FEA), State University of Campinas, Campinas-SP, Brazil.

Cachaça is the typical and exclusive designation of cane brandy produced in Brazil, obtained by
distilling the fermented mash of sugar cane, with peculiar sensory characteristics and alcohol content of
38 to 48%.Their consumption by adults represents 66% of distilled beverages, occupying the third
position in respect of the consumption of alcoholic beverages (12%). Brazilian cachaça production is
estimated in the range of 1.2 to 1.6 billion liters per year, of which 70% is represented by industrial
cachaça and 30% by artisanal cachaça. In this scenario, the state of Minas Gerais stands out with 60%
of artisanal cachaça, being that the northern of state has 48% of the number of stills, figuring among
the ten largest economies in the region, and yet, the city of Salinas has in the cachaça production its
second economic activity with 33% of tax collection. Considering the economic importance in this
productive chain, the purpose of this work was to characterize the production process of artisanal
cachaça. Thus, the 20 producers who are part of the Association of Artisan Producers of Cachaça of
Salinas (APACS) contributed to this study, which used the technique of the interview with a structured
questionnaire, to identify the production indicators that characterize this productive chain. It was
verified that the producers use their own raw materials (sugar cane) that is milled without washing, the
broth is filtered and diluted for fermentation, this being in a natural way, i.e. using itself yeast from
sugar cane, being also used as nutrients for the fermentation the cornmeal or rice bran with an average
time of fermentation is 24 hours. In the distillation it used simple copper distiller, heated to steam using
the sugar cane bagasse as fuel. In the distillation occurs the separation of the distillate in three parts:
tail, head and heart. The distillate is split in three parts: head, tail and heart (cachaça), being 4 to 5% for
fraction head, while the tails fraction these values can vary from 4 to 15%. The tail is redistilled to
produce cachaça and alcohol. The product is standardized in relation to color; acidity; copper and
degree alcohol in two tracks: 41 to 42% and 43 to 44%. The identity and quality indicators are those
established by the Brazilian law. For the ageing of cachaça are used wooden barrels: jequitibá,
balsamo, oak and umburana, being that time varies from 12 to 60 months, with greater predominance
of 24 to 48 months. The product is marketed (in glass bottles: 50 ml and 600 mL or in bulk), in Salinas
and region, state of Minas Gerais and other states, with the support of APACS. Although the
production of artisanal cachaça is already consolidated, producers indicated that this production chain
requires investment in management (19.4%), financial support (25.4%) and technology (agriculture:
23.9% and industrial 22.4%) to improve their production.
Keywords: production chain; distilled beverage; cachaça; artisanal cachaça

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THE ANTIOXIDANT PROPERTIES OF ETHANOLIC EXTRACTS OF PIPER

SARMENTOSUM ROXB. AND PANDANUS AMARYLLIFOLIUS ROXB.

P. Kasemweerasan and L. J. Marshall

School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK (fspk@leeds.ac.uk)

Wild Betel leafbush (Piper sarmentosum Roxb.) and Pandan leaves (Pandanus amaryllifolius Roxb.)
were studied to evaluate their antioxidative properties using different methods of analysis. The fresh
plants leaves were air dried at 40 oC for 24 hours before pulverizing. An ultrasonic bath and ethanol
were used for extraction and isolation of phenolic compounds (1). The total phenol content of the
ethanolic extracts of both plant leaves was determined by Folin-Ciocalteau colourimetry. The
antioxidant activities were investigated by Ferric Ion Reducing/Antioxidant power (FRAP) assay,
ABTS radical cation decolorisation assay and 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical
scavenging activity assay. The results showed high total phenol content and high antioxidant activities
for both ethanolic extracts of Piper sarmentosum Roxb. and Pandanus amaryllifolius Roxb. with Piper
sarmentosum Roxb. having higher levels. Extracts of both plant leaves are a potential source of natural
antioxidants which could be used to delay the degradation of frying oil.
Keywords: Piper sarmentosum Roxb., Pandanus amaryllifolius Roxb., Total Phenol Content,
Antioxidant Assays
(1) KIM, D.-O. & LEE, C. Y. 2005. Ultrasound-assisted aqueous methanol extraction of
polyphenolics. In: WROLSTAD, R. E. E. A. (ed.) Handbook of food analytical chemistry. Canada:
John Wiley & Sons, Inc.

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QUANTITATIVE DETERMINATION OF TDN LEVELS IN RIESLING WINES BY STABLE

ISOTOPE DILUTION ASSAY

Recep Gök1*, Hans-Georg Schmarr2, Ulrich Fischer2, Peter Winterhalter1

1
Technische Universität Carolo-Wilhelmina zu Braunschweig, Institut für Lebensmittelchemie,
Schleinitzstrasse 20, D-38106 Braunschweig, Germany
2
Dienstleistungszentrum Ländlicher Raum - Rheinpfalz, Kompetenzzentrum Weinforschung,
Breitenweg 71, D-67435 Neustadt an der Weinstrasse, Germany
*
e-mail: r.goek@tu-bs.de

1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) is a C13-norisoprenoid with a “kerosene” or “petrol

like” note, which is known to be present at high concentrations in bottle aged Riesling wines. It was
first identified in the year 1978 by Bob Simpson as being responsible for the “kerosene” off-flavor in
Riesling wine. The odor threshold of TDN in wine, which was reported by Simpson in the range of 20
μg/L (1), was recently redetermined as 2 μg/L by Sacks et al. (2). The occurrence of TDN at higher
concentrations especially in Riesling wines is still not completely understood. What is known is that
this compound is absent in grapes or young wines and steadily increases in concentration during the
fermentation as well as during aging of wine by hydrolysis and rearrangements of acid-labile
glycosylated carotenoid metabolites (3,4). From a biogenetic point of view, xanthophylls including
violaxanthin or neoxanthin are the most likely TDN progenitors in grapes. However, the factors (biotic
and abiotic) that affect degradation of these epoxy-carotenoids in grapes are not fully explored.
Nevertheless, it is expected that due to increased sunlight exposure and higher temperatures the number
of wines with TDN off-flavors will increase in the coming years (4).
As part of an ongoing monitoring of TDN levels in Riesling wines a total synthesis of a deuterium
labeled specimen of TDN and a stable isotope dilution assay (SIDA) has been carried out. HS-SPME-
GC-MS coupling was used to determine the concentration of TDN in a series of Riesling wines.
Keywords: 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN), Riesling, off-flavor, stable isotope dilution
assay
References:
[1] Simpson, R. F. Chem. Ind. 1978, 1, 37−37. [2] Sacks, G. L., Gates, M. J., Ferry, F. X., Lavin, E. H.,
Kurtz, A. J., Acree, T. E., J. Agric. Food Chem., 2012, 60, 2998-3004. [3] Winterhalter, P., J. Agric.
Food Chem., 1991, 39, 1825-1829. [4] Winterhalter, P. and Gök, R., In: Carotenoid Cleavage Products,
ACS Symp. Ser. 2013 - in press.

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ANTIOXIDANT PROPERTIES AND PHYTOCHEMICAL COMPOSITION OF FRUITS OF

DIFFERENT VIBURNUM OPULUS GENOTYPES

Vilma Kraujalytėa, Petras Rimantas Venskutonisa, Audrius Pukalskasa*,

Laima Česonienėb, Remigijus Daubarasb
a
Department of Food Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas,
LT-50254, Lithuania
b
KaunasBotanical Garden of Vytautas Magnus University, Žilibero g. 6, Kaunas LT-46324, Lithuania
* audrius.pukalskas@ktu.lt

Growing interest in natural food ingredients exhibiting beneficial effects on human health has been an
important factor in expanding the studies of less common horticultural plants in recent years.
Nevertheless, a large number of berry species remain under investigated, including the plants of the
genus Viburnum, which are grown for ornamental purposes and for their edible fruits. It was reported
that some species of Viburnum fruits contain high amount of bioactive compounds, including phenolic
acids and flavonoids as well as organic acids. Regardless some previously published data on V. opulus,
the scientific information on different plant cultivars is still scarce and rather fragmental. Therefore,
more systematic studies are required in order to expand the possibilities of a wider application of
Viburnum species and cultivars for food, nutraceuticals and medicinal purposes.
The aim of this study wasto assess the potential of several in Lithuania cultivated Viburnum genotypes
by using more systematic approach in the evaluation of antioxidant properties and phytochemical
characteristics. Antioxidant potential of fruit juices of six Viburnum opulus genotypes were evaluated
by DPPH·, ABTS·+radical scavenging capacity (RSC), ferric reducing antioxidant power (FRAP),
oxygen radical absorbance capacity (ORAC) and Folin–Ciocalteu total phenolic content (TPC) assays.
TPC varied in the range of 5.47-10.61 mg gallic acid equivalents/g, RSC in ABTS·+assy, FRAP and
ORAC values were 31.95-10.61, 32.33-61.78 and 141.63-260.38 mmol trolox equivalents/g,
respectively. V. opulus var. sargentii fruit juice was remarkably stronger antioxidant than other five V.
opulus genotypes. The content of the main phenolic compound in juice chlorogenic acid was 0.54-6.93
mg/ml. The RSC of individual constituents was measured by the on-line HPLC-UV-DPPH·method:
chlorogenic acid was the dominant radical scavenger in V. opulus P3 (its peak constituted 74 % of the
total radical scavenging peak area), while catechin and epicatechin contributing in the total RSC 40 and
23 %, respectively where the main antioxidants in V. opulus var. sargentii. Seven constituents were
identified positively or tentatively in V. opulus juice by UPLC-QTOF-MS: epicatechin, catechin, two
catechin dimers, chlorogenic acid, 3-O-caffeoylquinic acid, procyanidin C1, and neochlorogenic acid
(5-O-caffeoylquinic acid)
In general, the study demonstrated that V. opulus var. sargentii followed by V. opulus P3 and V. opulus
var. americanum possessed the highest antioxidant capacity. The obtained results may assist in
selecting the most valuable V. opulus genotypes for the production of fruits possessing strong
antioxidant capacity and containing beneficial phenolic constituents.
Keywords:Viburnum opulus; Fruits; Antioxidant activity; On-line HPLC/UV/DPPH·; Polyphenolics

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HIGH-INTENSITY SWEETENERS IN SPORT SUPPLEMENTS

Torović Lj1,2, Milojević-Miodragović G1, Mihajlović B1

1
Institute of Public Health of Vojvodina, Novi Sad, Serbia
2
Faculty of Medicine, University of Novi Sad, Serbia
ljilja.torovic@izjzv.org.rs

High-intensity sweeteners form an important class of food additives, widely used by the food industries
to replace sugars in various foodstuffs, including dietary supplements. Aspartame, saccharin and
acesulfame K are among the most frequently used synthetic sweeteners, aspartame being one of the
most controversial food additives due to suspicions of adverse health effects associated with high
intake. To protect consumers health, acceptable daily intakes (ADIs) are evaluated (aspartame 40
mg/kg bw, saccharin 5mg/kg bw, acesulfame K 9 mg/kg bw), and maximum amounts that can be
added to a specific food group are established.
The objective of the study was to determine content of aspartame, saccharin and acesulfame K in sport
supplements and to estimate associated daily intake of sweeteners. Study included 40 supplements
intended for sportspeople, with sweeteners listed on the label, collected by official authority on the
point of import control in year 2012.
Samples were in the form of powder for the preparation of sport drinks, based on proteins (29), amino
acids (3), creatine (3 samples) or carnitine (5). Appropriate amounts were dissolved with ultrapure
water, solutions clarified using Carrez reagents, and filtered. The sweeteners were separated on a
HPLC reversed phase chromatography column, with mobile phase 10% (v/v) acetonitrile and 90%
(v/v) 0.0125mol/l potassium dihydrogen phosphate solution, at flow rate 0.8 ml/min, and determined
spectrometrically at a wavelength of 220nm. Performance of laboratory was evaluated through
participation in Fapas Proficiency Test 03103: z scores for both acesulfame K and saccharin were 0.
Content of sweeteners was calculated on the basis of ready-to-use drinks according to the instructions
on the label, taking into account the minimum dilution factor.
Obtained results showed that content of sweeteners in all tested samples was below respective
maximum levels. In protein samples, the most frequently found sweetener was aspartame (62% of
samples), in the concentration range 44.8-555.7 mg/l, with mean value 277.7 mg/l; acesulfame K
(34.5% of samples) range 67.1-324.8 mg/l, mean 185.1 mg/l; saccharine (10.3% of samples) range
27.3-74.1 mg/l, mean 44.5 mg/l. Samples based on amino acids contained acesulfame K (187.7-312.2
mg/l, mean 249.3 mg/l), as well as creatine samples (60.0-346.0 mg/l, mean 157.5 mg/l). In carnitine
samples acesulfame K (mean 161.4 mg/l), and aspartame (211.2 mg/l) were found. Mean daily intake
of sweeteners, expressed as % of ADI, on the basis of 70 kg person and taking into account
recommended use of supplement, would be in protein samples 4.5% for aspartame, 13.8% for
acesulfame K and 0.4% for saccharin; in amino acids and creatine samples for acesulfame K 11.7%
and 18%, respectively; in carnitine samples 2% and 1.5% for acesulfame K and aspartame,
respectively. If maximum intake is considered, the highest contribution to ADI would reach
acesulfame K in creatine (32.9%), followed by protein (30.9%) and amino acids supplements (22.3%).
As far as aspartame is concerned, maximum calculated intake from a protein supplement reached
12.3% of ADI.
It must be taken into special consideration that many sportspeople are regular consumers of sport
supplements, often use more than one supplement on a day, and therefore represent non-average
individuals. Additionally, there are numerous other sources of high-intensity sweeteners.
Key words: high-intensity sweeteners, dietary supplements, sport

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NECTAR OF UMBU-CAJA (SPONDIAS SP), BRAZILIAN EXOTIC FRUIT: A

TECHNOLOGICAL OPTION IN FAMILY AGRICULTURE

Maria Núbia B de Lucena Pereira1; Sandra R Gregorio2

1
Federal Institute of Ceará, campus Iguatu, Ceará, Brazil; 2Federal Rural University of Rio de
Janeiro(UFRuralRJ), Food Technology Department and Postgraduate Course in Agricultural Education
(PPGEA), Rio de Janeiro, Brazil.
e-mail: gregoriosandra@yahoo.com.br

The productive chain of fruit in Brazil occupies a prominent position in agricultural production, over
the period 2010 to 2012 its production was estimated at 42.6 million tons. Different of this high
production, the semi-arid region of the Brazilian Northeast, some native plants are sources of income
and labour absorption for most small farmers living in dryland areas. They use extractivism which is
considered a vital component to the regional economy, because it promotes the self-sustenance of
families, moves local and regional products and causes low impacts in ecosystems hydric and forestry.
The production of exotic tropical fruits whose characteristics give the identity of "Brazilian flavor" is
also relevant in the extraction of family agriculture as umbu-caja (Spondias sp) which is a typical fruit
of the semi-arid region. The search for these fruits is mainly due to the good features for the
industrialization, has an average yield of 55 to 65%, it is a raw material for the agribusiness, however
is still explored only for fresh consumption, for juice and ice cream. Thus, this work was developed at
Federal Institute of Ceará, campus Iguatu, through the in Agricultural Education postgraduate course of
UFRuralRJ, with the proposal to develop a nectar of umbu-cajá as an alternative technology to this
exotic fruit. Thus, the fruits were collected, selected, sorted, washed, sanitized, with subsequent
extraction of pulp, which was stored under freezing. For the nectar product, have been processed three
formulations containing pulp , sucrose and/or chemical preservatives, they were identified as: FA
(pulp:30%, sucrose: 15%), FB ( pulp:25%, sucrose:7% and chemical preservatives) and FC
(pulp:25%, sucrose:7%). The formulations were pasteurized and packaged in glass bottles (500 ml) and
stored in a temperature of 30 degrees Celsius. Proceeded the microbiological evaluations (Coliforms to
35 and 45 degrees Celsius and Salmonella sp); physical-chemical (pH, acidity, total soluble solids,
ascorbic acid) and sensory (acceptance testing with 30 consumers who judged the global acceptance of
the nectar). It has been found values for ascorbic acid 2 mg%, pH of 1.9 to 2.0, no difference between
the three formulations, however, the of soluble solids was 21.5, 12.0 and 9.0 Brix, in the formulations
A, B and C, respectively, with difference (p ≤ 0.05) between them. The acidity and total soluble solids
in the formulations A and C, as well as chemical preservatives in the formulation B contributed to
microbiological safety. Formulations A, B and C had mean scores for acceptance of 6.9, 6.1 and 6.2,
respectively, with no difference (p ≤ 0.05) between them, but the A formulation was the one that was
closest acceptable levels of satisfaction (scores greater than or equal to 7.0). However, with these
values higher than 6.0, the nectar presents possibilities for consumer acceptance. Thus, the nectar of
umbu-cajá has important characteristics that contribute to that this product can be a new technological
option in this productive chain and will contribute to the sustainable development of family agriculture.

Keywords: tropical fruits; exotic fruit; nectar of fruits; family agriculture; acceptance.

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MICROFILTRATION OF STEEPWATER FROM CORN STARCH INDUSTRY TROUGH

CERAMIC MEMBRANE OF 100 nm PORE SIZES

Zita Šereš1, Ljubica Dokić1, Dragana Šoronja Simović1, Cecilia Hodúr2, Biljana Pajin1,
Ivana Nikolić1, Zsuzsanna László2
1
Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
2
Faculty of Engineering, University of Szeged, Szeged, Hungary
e-mail: ivananikolic.tf@gmail.com

Governments of the developed countries have tried to increase the pressure on the largest waste
producers in order to reduce the undesired environmental pollution. That is why the possibility of
applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater
obtained in the production process of corn starch and its later utilization were examined. The dry
matter content could be reduced in the steepwater permeate and the process water in the starch industry
could be reused. Thus, the consumption of the process water would be reduced and the nutrients from
the steepwater could be exploitedas a feed.The parameters that vary during the course of
microfiltration, were the transmembrane pressure, flow rate while the permeate flux and the dry matter
content of permeate and retentate were the dependent parameter constantly monitored during the
process. The permeate flux of steepwater is 5-10 times reduced compared to water flux. Such an effect
can be described to an increased adsorption and adhesion of particles and solutes on the membrane,
which leads to an effective decrease in the diameter of the pores and a decline in the permeate flux.
Such a change, i.e. flux decline is explained by the concentration polarization and the formation of a
layer containing wastewater compounds on the membrane surface. After 2,5 hours of microfiltration,
the maximum value of the permeate flux (25 lm -2h-1) was achieved at the pressure under 2 bars and the
flow rate around 150 lh-1. The dry matter content of the retentate increased in average of 10%, and the
dry matter content of the permeate became lower for about 20 – 40% according to the microfiltration
mode.
Acknowledgment:This work was supported by the IPA project no. HUSRB/1203/221/196 with title:
Cross-border network for knowledge transfer and innovative development in wastewater treatment
(Acronym: WATERFRIEND).
Key words: corn starch industry, steepwater, microfiltration, ceramic membrane
References: Šaranović Ž., Šereš Z., Jokić A., Pajin B., Dokić Lj., Gyura J., Dalmacija B., Šoronja
Simović D.:Reduction of solid content in starch industry wastewater by microfiltration, Starch/Starke
63 (2011) 64-74.

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AN IMPORTANT QUALITY PARAMETER: COLOR IN FISH

Çiğdem Aşçõoğlu, Ramazan ŞEVİK

Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering,ANS Campus,

03200 , Afyonkarahisar, Turkey
e-mail: cozgunlu@aku.edu.tr

Fish have always been considered to be an excellent source of protein, minerals and a low-fat product.
Quality of fish involves nutritional, microbiological, biochemical and physicochemical properties,
however, consumers will decide to buy a fresh seafood product based on its “freshness”. To determine
freshness of a fish product, consumers use their senses for evaluation and will make a decision based
on appearance (color, surface appearance) aroma, flavor and texture.
Pigments are the main factor effecting the fish color. Pigments can be classified into 4 types.These are;
biological pigments (carotenoids and hemopigments), which are accumulated or synthesized in the
organism antemortem; pigments produced as a result of damage during handling or inadequate
processing conditions ; pigments produced postmortem (through enzymatic or non-enzymatic
reactions); pigments resulting from the addition of natural and artificial coloring. In CIE system L,a
and b are the main parameters in color measurement. L value is affected not only by the pigmnets but
also the water holding capacity (WHC), the fat and collagen content and free water on the surface. It is
also affected by technological and mechanical factors. Feeding also affects the flesh color directly.
Pigments give the color of the fish and fish cannot synthesize the pigments, therefore they must be
present in the diet.
Electro-stimulation after death reduces the quality of the flesh. Electro-stimulation of seafood effects
the period of time for rigor and also the flesh color. It is explained that the flesh color becomes lighter,
less red and higher chroma.
Lipid oxidation also causes discoloration of fish fillets. Ascorbic acid treatment of trout and herring
fillets prior to freezing has been shown to prevent lipid oxidation and affect the color of the flesh.
The catching time of the fishes also affects the color. In a study, it was explained that frozen stored
fillets from herring caught in February/March were darker, more red and more yellow than fillets from
herring caught in September. This was linked to changes in lipid and dry matter content of the fillets.
Another factor affecting the flesh color is storage time. With prolonged frozen storage the fillets
appeared less fresh and more grey. It is explained that; This may be caused by oxidation of
haemoglobin to methaemoglobin, resulting in a change from red to brown colour.
Cooking is also another process which effects the color of fish. Consumers often assess the initial
quality of a product by its color and appearance, and color serves as a clue as to how well food is
cooked. Grilling is one of the most common cooking process for fishes. The color change during
grilling consists of 4 steps (1):protein denaturation, (2):water evaporation, (3):a browning reaction and
(4):a carbonization reaction. When the surface temperature of the fish is close to 150 ◦C, it begins to
darken and this point is considered to be the initiation of the carbonization step. In fish, heat treatment
causes the denaturation of myofibrillar proteins and gelification of sarcoplasmic and connective tissue,
a process that results in greater light reflection.

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EDUCATION/RESEARCH/INDUSTRY INTERFACES TOWARDS THE INNOVATION OF

THE FOOD SECTOR: THE ISEKI_FOOD NETWORK APPROACH

Semih Ötleş1, Ferruh Erdoğdu2, Fahrettin Göğüş3, Paola Pittia4, Cristina L.M. Silva5, Gerhard
Schleining6
1
Ege University, Food Engineering Department, Bornova, Izmir, Turkey
2
Mersin University, Food Engineering Department, Mersin, Turkey
3
Gaziantep University, Food Engineering University, Gaziantep, Turkey
4
University of Teramo, Department of Food Science, Mosciano S. Angelo, Via C.R. Lerici 1, Italy
5
Catholic University of Portugal, College of Biotechnology (ESB), Regional Center of Porto, Rua Dr.
António Bernadino de Almeida 4200-072, Porto, Portugal
6
University of Natural Resources and Life Sciences Vienna (BOKU), Department of Food Science and
Technology, Muthgasse 18, A-1190 Vienna, Austria

The food sector is nowadays facing major issues related to the sustainability of food production and the
promotion of innovation at all levels of the food chain, to guarantee every day safe and qualitatively
valuable foods to the consumers. This implies the need for food professionals with the right skills and
competencies. Actual conceptions of Lifelong Learning are focused on employability, flexible career
and qualifications paths.
ISEKI-Food was designed as a network of University and Research Institutions, Professional and
Students Associations, and Industrial partners to foster collaboration. Several European and global
academic networks projects received funding between 1998 and 2011 from the European Commission
and currently the ISEKI_Food 4 (2011-2014, www.iseki-food4.eu) project is ongoing. To ensure the
sustainability of the network activities the ISEKI-Food Association (www.iseki-food.net) was founded
in 2005.
The main objectives of the network are to contribute to the Higher Education Area by
internationalization, enhancement of food studies quality and fostering of innovative developments of
the entire food sector.
Important outcomes of this network (www.iseki-food.eu) are e.g. the EQAS_Food award for accredited
Food Study Programs, innovative teaching materials and methods including the ISEKI-Food book
series published by Springer, a training platform including taylor made e-learning courses, web
seminars and workshops facilitating Lifelong Learning, a platform to support international cooperation
and mobility (PICAM_Food), several web databases for curricula, teaching materials and stakeholders
aimed to maintain a worldwide network of all stakeholders in the food supply chain and to promote
synergies between research, education/teaching and industry. The International Journal of Food Studies
(http://www.iseki-food-ejournal.com) is an international peer-reviewed open-access journal featuring
scientific articles for education, research and industry.
Within the another completed project, Track_Fast, a virtual tool for Continual Professional
development (www.foodcareers.eu) of food professionals and a website (www.foodgalaxy.org) to
attract talented students to undertake a career in the food sector have been developed.
Today the ISEKI-Food Network is a successful Network that is managing to achieve a great impact
through its internationalization and communication to a large audience of stakeholders from all over
the world.
Keywords: Higher Education, ISEKI_Food network, internationalisation Education/Research/Industry
interfaces.

721
Other Food Chemistry Related Topics

THE ROLE OF POLYPHENOL OXIDASES AND PEROXIDASES FROM OLIVE FRUITS

ON THE COMPOSITION OF VIRGIN OLIVE OIL

Fátima Peres1*, Suzana Ferreira-Dias2 , Miguel Mourato3, Luisa Louro Martins3

1
Polytechnic Institute of Castelo Branco, Department of Life and Food Science,6001-909 Castelo
Branco, Portugal.
2
Technical University of Lisbon, Instituto Superior de Agronomia,CEER, Biosystems Engineering,
Tapada da Ajuda, 1349-017 Lisbon, Portugal.
3
Technical University of Lisbon, Instituto Superior de Agronomia, UIQA, Environmental Chemistry,
Tapada da Ajuda, 1349-017 Lisbon, Portugal.
*Corresponding Author: fperes@ipcb.pt

Olive endogenous oxidoredutases, mainly polyphenol oxidases (PPO) and peroxidases (POD) are
suggested to play an important role on olive oil quality by promoting oxidation of phenolic
compounds. POD oxidizes phenols and PPO catalyses the hydroxylation of monophenols or o-
diphenols to yield o-quinones, which is followed by condensation or polymerization reactions.
Moreover, both enzymes seem to act synergistically on the changing of phenolic compounds. The aim
of this study was to evaluate the role of olive fruit PPO and POD present in two Portuguese cultivars
(Olea europaea, cv ‘Cobrançosa’ and cv ‘Galega Vulgar’) on the composition of olive oils, specially
on the lipophilic and hydrophilic phenols. PPO and POD activities in mesocarp and seed, of olive
fruits, as well as polyphenol and tocopherol profiles and contents in the olive oils extracted from the
same samples, were assayed. POD activity measured in the seeds of Galega was higher than in
Cobrançosa seeds which can explain the lower phenol content of Galega vs. Cobrançosa oils.
Cobrançosa olive oil was shown to be richer in total phenols and also in tocopherols than Galega oil.
However, in what concerns quality criteria, Galega olive oils showed to be less prone to oxidation than
Cobrançosa olive oils, in spite of its lower level of phenols. This may be due to the lower content of
polyunsaturated fatty acids in Galega olive oils.

722
Other Food Chemistry Related Topics

MODULATION OF GABAERGIC EFFECT BY PLANT EXTRACTS

Sümeyye Sahin, Carmen Villmann* and Monika Pischetsrieder

Department of Chemistry and Pharmacy, Food Chemistry, University of Erlangen-Nuremberg, 91052

Erlangen, Germany
*Institute of Clinical Neurobiology, University of Würzburg, 97078 Würzburg, Germany

GABA (γ-amino butyric acid) which is metabolized by the GABA-transaminase (GABA-T) and
succinat semialdehyde dehydrogenase (SSADH) is the most important and widespread inhibitory
neurotransmitter in the brain and acts via GABAA, GABAB and GABAC receptors.
The enhancement of GABAergic inhibition is beneficial for the treatment of some pathological
situations as chronic pain, sleep disturbances, anxiety disorders and epilepsy [1]. There is an increasing
interest in modulation of GABAergic neurotransmission by herbal medicines and foods. It has been
reported that natural components of tea potentiated the response of the GABAA receptors [2, 3].
In present study, aqueous extracts of several plants – four Sideritis species, clove, green tea, sage tea,
lavender, balm, camomile tea, hops, cocoa and black pepper- were prepared. The inhibitory effects of
these extracts and also their components such as terpenoids and flavanoids on GABA-T activity was
investigated by using an in vitro enzyme assay. Extracts, except hop, cocoa and black pepper which
showed no inhibitory effect, caused a dose-dependent inhibition of GABA-T. The plant extracts of
Sideritis arguta and cloves were the most potent inhibitors for GABA-T. 40 single components of these
extracts were tested in concentrations of ≤1 mM. Among those, damescenone, β-ionone, myrcene and
caryophyllene oxide decreased the activity of GABA-T.
In addition, an in vitro electrophysiological method (two-electrode voltage-clamp) was used to
examine the effect of some of these extracts on the responses of the ionotropic GABAA receptors,
which consist of human α1 and β2 subunits, expressed in Xenopus laevis . The results indicated an
enhancement of GABAergic currents by some of the tested plant extracts.
Keywords:GABA transaminase, GABAA receptors,plant extracts, terpenoids, TEVC
[1] Roth FC and Draguhn A (2012) GABA metabolism and transporter: Effects on Synaptic Efficacy.
Neural Plast 2012: 805830
[2] Hossain SJ, Hamamoto K, Aoshima H, Hara Y (2002) Effects of tea components on the response of
GABAA receptors expressed in Xenopus oocytes. J Agric Food Chem 50: 3954-3960
[3] Kessler A, Villmann C, Sahin-Nadeem H, Pischetsrieder M, Buettner A (2012) GABAA receptor
modulation by the volatile fractions of Sideritis species used as ′Greek′ or ′Turkish′ mountain tea.
Flavour Fragr J 27: 297-303

723
Last Minute Submissions

725
Traditional Foods Physical and Chemical Properties

CHEMICAL ANALYSIS AND SENSORY EVALUATION OF "DOMIATI CHEESE"

MANUFACTURED WITH ALGERIAN GOAT'S MILK

Abderrahim*. CHERIGUENE and Fadela. CHOUGRANI

*Laboratoire de Microbiologie et Biologie Végétale, Département de Biologie,

Faculté des Sciences de la nature et de la Vie,
Universitéde Mostaganem, BP 227 Mostaganem 27000 Algeria.

About 120 wild lactic acid bacteria were isolated from goat’s milk collected from different areas in
Western Algeria.
The strains were screened for production and technological properties such as acid production,
aminopeptidase activity, autolytic properties, antimicrobial activity and exopolysaccharide production.
In general most tested isolates showed a good biomass separation when collected by centrifugation; as
for the production of the lactic acid, results revealed that our strains are weakly acidifying;
nevertheless, lactococci showed a best acidifying activity compared to lactobacilli. Aminopeptidase
activity was also weak in most strains; but, it was generally higher for lactobacilli compared to
lactococci. Autolytic activity was generally higher for most strains, more particularly lactobacilli.
Antimicrobial activity was detected in 50% of the isolates, particularly in lactobacilli where 80% of
strains tested were able to inhibit the growth of other strains.
The survey of the profile of the texture, the proteolysis as well as the development of the flavor in the
Domiati cheese made on the basis of our isolated strains have been led during the ripening. The
sensory assessment shows that the cheese salted in milk received the best scores in relation to cheese
salted after drainage. Textural characteristics, such as hardness, cohesiveness, gumminess and
chewiness decreased in the two treatments during the 60 days of ripening. Otherwise, it has been noted
that adhesiveness and adhesive force increased in the cheese salted in milk.
Keywords:Lactic acid bacteria; Technological properties; Acidification; Aminopeptidase acivity (AP),
Autolysis; Bacteriocin; Exopolysaccharides (EPS); textural properties.

727
Other Food Chemistry Related Topics

ASSESSMENT OF DIGESTION METHODS TO ASSIST MINERAL ANALYSIS OF PURPLE

CORN, QUINOA, AMARANTH AND BUCKWHEAT BY ICP-OES

Ana C. Nascimento1*, Susana Santiago1, Mariana Santos1, Inês Coelho1,Sandra Gueifão1,Isabel

Castanheira1, Norma Samman2, Maria Antónia Calhau1
1
Department of Food and Nutrition, National Health Institute Doutor Ricardo Jorge, Lisbon, Portugal.
2
Research Center for Food Technology, Faculty of Engineering University of Jujuy, Argentina.
*ana.nascimento@insa.min-saude.pt

Purple corn (Zea mays L.), quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) are a
cereal and pseudocereals of Andean origin, largely consumed in North of Argentina. Buckwheat
(Fagopyrum esculentum) is a pseudocereal with an important role in food diets around the world,
especially in Asia and Eastern Europe. They gained increasing attention of scientific community,
specially due to their high nutritional value and health benefits.
Mineral concentrations in cereals and pseudocereals can differ with genotype, type of soil, fertilizer
application, region’s mineral composition and treatments applied, that can even cause the loss of some
minerals. Analytical values must be obtained by applying high quality criteria, such as criteria on
sample handling, appropriate sample preparation and subsequent analytical method and, an effective
internal and external quality control program.
Inductively Couple Plasma Atomic Emission Spectrometry – ICP-OES is a high specific technique
which allows a rapid and simultaneous multi-elemental analysis of several elements, in a numerous and
wide scale of sample matrices, with good detection limits. A previous sample decomposition through
its dissolution is required which can be undertaken by different methods, namely microwave digestion,
dry-ashing, wet digestion. The destruction of organic matter is a slow step of overall analytical process
largely dependent on the content of major components.
The purpose of this work was to compare the performances of microwave and dry-ashing digestion
procedures, including the optimization of microwave conditions to assist ICP-OES analysis. The
optimized digestion method was applied on determination, of copper, manganese, iron, zinc,
magnesium, calcium, phosphorus, sodium and potassium contents in purple corn, quinoa, amaranth,
buckwheat and rice. Samples were dry ashed within platinum capsules in a furnace at 470 ºC during 40
h and microwave digested using a closed-vessel system digestion with a mixture of concentrated acid
nitric, hydrogen peroxide and deionised water. The accuracy of analytical procedure was verified by
analyzing a NIST 1548a reference material.
Mineral profiles of purple corn, pseudocereals and rice were compared. Copper ranged from 0.07
mg/100g (rice) to 0.59 mg/100g (quinoa), manganese ranged from 0.64 mg/100g (purple corn) to 1.73
mg/100g (quinoa), iron ranged from 0.2 mg/100g (rice) to 8.8 mg/100g (amaranth), zinc ranged from 1
mg/100g (rice) to 5.1 mg/100g (amaranth), magnesium ranged from 27 mg/100g (rice) to 211 mg/100g
(amaranth), calcium ranged from < 10 mg/100g (rice) to 154 mg/100g (amaranth), phosphorus ranged
from 105 mg/100g (rice) to 480 mg/100g (amaranth), potassium ranged from 90 mg/100g (rice) to 587
mg/100g (quinoa). By comparing purple corn and pseudocereals with rice, pseudocereals presented the
highest mineral content as expected. Also, for almost all minerals, purple corn showed higher mineral
amounts than rice. These results showed that purple corn and pseudocereals understudy can be added
to diets, with already known improved nutritional benefits. Statistically there was no evidence that the
two different digestion methods applied have influenced final results, as P value was considered to be
not significant (P > 0.05). However, microwave digestion enabled a more effective control of
contamination or losses than dry-ashing, with less time consuming dispended.
Key words: Purple corn, pseudocereals, mineral profile, microwave, dry-ashing.

728
Food Adulteration & Authenticity

CHARACTERIZATION OF COMMERCIAL SLOVENIAN APPLE JUICES USING STABLE

ISOTOPES

Karmen Bizjak Bat1, Ines Mulič1, Branka Mozetič Vodopivec2, Nives Ogrinc3
1
Fructal d.d., Ajdovščina, Slovenia, karmen.bat@gmail.com
2
Wine Research Centre, University of Nova Gorica, Vipava, Slovenia
3
Department of Environmental Sciences, Jožef Stefan Institute, Ljubljana, Slovenia

Determination of food authenticity is an important issue in quality control and safety of food. The
outbreak of diseases related to foodstuffs and scares around the world have raised consumer awareness
about the quality and safety of food, so the aspects of geographical origin in food production have
assumed great importance. In this regard, it can be also stressed that the specific properties of a given
area affect the quality and identifiable, separate from the same varieties of particular fruit harvest in
other areas. There are several methods suitable for species identification, however at the moment none
is accepted for the unequivocal determination of geographical origin. At present knowledge stable
isotopes determination looks one of the most powerful techniques to establish the geographical origin
of the food product1,2. Slovenia, although geographically small in surface area, is geoclimatically
diverse enough for the successful use of isotopic parameters to determine the geographical origin.
Apple is one of the most widely cultivated fruits tree nowadays in the world and also second leading
fruit species in Slovenia. According to Food and agriculture organization (FAO) (2010), almost 70
million tones of apples were grown worldwide in 2010. Apples are mainly consumed fresh, but also as
fruit juices. The most popular are fruit juices with 100% fruit content, which can also be an efficient
substitute for a fresh apple. Because of large quantities consumed, defying the fraudulence related to
fruit juices has also a great economic importance. As fruit juices are relatively easy to manipulate, new,
sophisticated analytical tools to detect potential frauds with sugar or water addition as well as
geographical or production origin have to be tested.
In our research, we tried to define differences in properties of apples grown in different geographical
regions of Slovenian In addition the composition of commercially available fruit juices on the
Slovenian markets have been checked against the corresponding declarations on the packaging. Values
of δ13C in the pulp, sugars, and ethanol (produced by fermentation and distillation) have been obtained
by IRMS and (D/H)I and (D/H)II ratios determined by SNIF-NMR and compared with literature data.
These data show that none of apple juices on the Slovenian markets were adulterated. Measurements of
δ18O in the water and of (D/H)II in the ethanol indicated a significant difference in commercially
available juices due to differences of the “tap” water in Slovenia, as most of the juices were diluted
from concentrate.
Keywords: apple juice, IRMS, SNIF-NMR, Slovenia
“Operation part financed by the European Union, European Social Fund.”
References:
1. S. Kelly, K. Heaton, J. Hoogewerff, Tren. Food Sci. Technol. 2005, 16, 555–567.
2. D. M. A. M. Luykx, S.M. van Ruth, Food Chem. 2008, 107, 897–911.
References:
1. S. Kelly, K. Heaton, J. Hoogewerff, Tren. Food Sci. Technol. 2005, 16, 555–567.
2. D. M. A. M. Luykx, S.M. van Ruth, Food Chem. 2008, 107, 897–911.

729
New Developments in Food Processing and Novel Foods

ALKYLRESORCINOLS CONTENT IN PEARLED WHEAT AND BARLEY FRACTIONS

Matteo Bordiga1, Elisabetta Cereti1, Jean Daniel Coisson1, Fabiano Travaglia1, Monica
Locatelli1, Valentina Sovrani2, Massimo Blandino2, Amedeo Reyneri2and Marco Arlorio1*
1
Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale “A. Avogadro”, Largo
Donegani 2, 28100, Novara (NO), Italy;
2
Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, Università di Torino, via Leonardo
Da Vinci 44, 10095 Grugliasco (TO), Italy.
*corresponding author: marco.arlorio@pharm.unipmn.it

5-n-alkylresorcinols (ARs), are an important group of phenolic compounds that occur in bacteria,
algae, fungi, animals and higher plants, consisting of a phenolic ring with two hydroxyl groups in the
meta position, and an odd numbered alkyl chain at position 5. ARs are involved in multiple biological
activities. Among the cereal grass species, the bran fractions of rye, wheat, triticale and barley contain
high levels of saturated ARs homologues, including C15:0, C17:0, C19:0, C21:0, C23:0 and C25:0.
The aim of this work was to investigate the content and the composition of ARs in different wheat and
barley kernel pearled fractions, obtained from progressive pearling process.
Three commercial winter wheat varieties (T. aestivum L.), Bolero, Bologna, Taylor and, three barley
ones, Mona (naked), Ketos (hulled), and Trasimeno (hulled), were compared. Concerning samples,
starting from unprocessed grain, kernels were initially pearled to remove 5% of the original grain
weight (first fraction: 0-5%). The pearling process was then continued until other different fractions,
plus a residual percentage of the kernel, were collected.
ARs were extracted with ethyl acetate from flour samples and the trimethylsilyl ether derivates were
prepared by adding the silylating reagent. ARs were then analyzed by gas chromatography (GC).
Individual compounds were quantified using methyl behenate as internal standard.
ARs content in wheat samples has been shown to achieve approximately 1000 μg/g of dry matter while
in barley ones has been shown to achieve approximately 100 μg/g of dry matter. Even though the total
AR content varies both within and between cereal species, the relative homologue composition appears
rather constant within species. Different amounts and distribution of these compounds within the wheat
and barley kernels were highlighted, showing a general progressive decrease from the external to the
internal endosperm layers.
Keywords: alkylresorcinols, wheat, barley, pearling.
References
Kozubek and Tyman (1999) Chemical Review 99: 1-25.
Ross et al. (2003) Food Chem 51: 4111-4118
Acknowledgements. The research was conducted with the financial support of the European Union,
Italian Economy and Finance Ministry and the Regione Piemonte, as a part of the NUTRATEC
project.

730
Contaminants in food and feed (e.g. Mycotoxins, Pesticides)

DETERMINATION OF PESTICIDES RESIDUES IN FOOD OF PLANT ORIGIN

Fernanda Vilarinho*, Sara Barbosa, Mariana Santos, Maria Antónia Calhau

Department of Food and Nutrition, National Health Institute Doutor Ricardo Jorge, Portugal
*fernanda.vilarinho@insa.min-saude.pt

The use of pesticides began in the mid-30’s with the development of new chemical compounds to
increase agricultural production, with the purpose to meet the world’s population food needs. However,
its poor degradation and propagation made them a major problem for public health and the
environment. These are responsible for soil and water pollution and cause adverse effects on human
health. They present a high risk especially for children, since the enzyme activity and its metabolic
systems are not fully active. Taking into account these effects and since it is inevitable the presence of
pesticides residues in food, were set maximum residue limits (MRLs), below which the risk to
consumers health is not significant.
The chromatographic methods are the most used in the analysis of pesticide residues, and gas
chromatography (GC) the most widely analytical method applied in foods of plant origin. This study
aimed to validate the method of gas chromatography with electron capture detector (GC-ECD) for the
determination of pesticide residues in foods of plant origin, The methodology involved the study of
selectivity, linearity, precision, detection (LOD) and quantification (LOQ) limits, and accuracy of the
method, accordingISO/IEC 17025(1).
The purpose of this study was to develop an analytical method for determining residues pesticides from
organochlorine chemical group (α-BHC, Aldrin, β-BHC, δ-BHC, Dieldrin, Heptachlor, Heptachlor
isomer A, Heptacloro isomer B, Lindane and Nitrofen) and organophosphate chemical group (Dasanit,
Disulfoton, Terbufos), for routine analysis.
Pulp fresh apple were utilized as samples in this study. Silica-Based SPE Cartridges and C18 SPE
cartridges were used in sample extraction step and both showed good performance.
The analyses were performed in Hewlett Packard 6890 GC with G2397A µECD detector. The
separation was performed on a HP-5 capillary column with temperature programming rates.
The calibration curves showed correlation coefficients with a minimum value of 0.989 and a good
linear fit to the concentration ranges set for each pesticide, ensuring the linearity of the method. The
variation coefficients obtained for all compounds, are comprised between 4.32% and 12.7%, well
below 20%, giving a high precision of the method. The values of the limits of detection and
quantification were appropriate for the determination of pesticides analyzed, the highest LOQ was
0.009 µg/mL, lower than the maximum residue standard (MRLs) of 0.01 µg/mL established by
legislation (2).
In conclusion, the extraction method used in the present study was inexpensive (do not require skilled
operators, high volume of solvent or costly apparatus), easy and rapid.
Additionally, the validation parameters show that the proposed method in this study is sensitive and
could efficiently be used in the routine analysis.
Key words:Gas Chromatography-ECD, organochlorinated pesticides, organophosphorus pesticides
References
(1)ISO/IEC 17025:2005 - General requirements for the competence of testing and calibration
laboratories.
(2)REGULATION (EC) NO 396/2005 OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL of 23 February 2005.

731
Food Adulteration & Authenticity

VOLATILE PROFILE CHARACTERIZATION OF NEBBIOLO-BASED WINE USING

HEADSPACE SOLID-PHASE MICROEXTRACTION COMPREHENSIVE TWO-
DIMENSIONAL GAS CHROMATOGRAPHY TIME-OF-FLIGHT MASS SPECTROMETRY
(HS-SPME/GCxGC/TOF-MS)

Matteo Bordiga, Jean Danïel Coisson, Fabiano Travaglia, Elisabetta Cereti and Marco Arlorio

Dipartimento di Scienze del Farmaco and Drug and Food Biotechnology (DFB Center), Largo
Donegani 2, 28100 Novara, Italy
*corresponding author: marco.arlorio@pharm.unipmn.it

The evaluation of wine volatile flavor is a key tool for the “objective” chemical description of the
aroma. Volatile aroma, despite the complexity, can lead to more information about natural compounds
in wine (directly derived from grape, from microbial fermentation or from biochemical changing
during ageing of the matrix) as well as more information on environmental or biological volatiles or
semi-volatiles contaminants (e.g. alo-anisoles) (1). GCxCG technique is currently a consolidated
powerful analytical strategy allowing the separation of complex mixtures of volatiles organic
compounds (VOC’s). This comprehensive approach, largely applied in some particular complex
matrices like roasted foods (e.g. coffee, cocoa, nuts) is currently under-exploited in the field of the
“wine aroma fingerprinting”. Selectivity of orthogonal 2D separation, when coupled with TOF-MS
detector, allows obtaining a powerful tool useful to describe the untargeted fingerprint of wines, like
previously suggested for other white wines like Muscat (2).
This study reports the optimization and application of a headspace solid-phase microextraction (HS-
SPME) method for the analysis of Nebbiolo-based wine volatiles, by coupling comprehensive two-
dimensional gas chromatography (GC×GC) time-of-flight mass spectrometry (TOF-MS). This study
demonstrates an important advancement in wine volatile analysis, as the method allows for the
simultaneous analysis of a significantly larger number of compounds found in the wine headspace,
when compared to other current single dimensional GC-MS methodologies. The methodology allowed
for the simultaneous analysis of over 120 different tentatively identified volatile and semi-volatile
compounds found in the wine headspace. These included potent aroma compound classes such as
terpenes, lactones, esters, alcohols and volatile phenols which have been well documented to contribute
to wine aroma. Finally, we present here a complete fingerprint of Nebbiolo-based wines volatiles
aroma, as preliminary work to the complete metabolomic characterization of this peculiar wine,
significantly strategic for the North-Italian agro-food sector, particularly for the Piedmont Region.
Keywords: wine aroma, GCxGC-TOF, Nebbiolo wine
M. Bordiga, J.D. Coisson, F. Travaglia, G. Piana, M. Arlorio: HS-SPME/GCxGC/TOF-MS: A
Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines, Czech J. Food Sci., 27
(2009): S227 M. Bordiga, M. Rinaldi, M. Locatelli, G. Piana, F. Travaglia, J.D. Coïsson, M. Arlorio.
Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed
by a post-analytic approach to 2D contour plots comparison. Food Chemistry (2013, accepted, in press)

732
Contaminants in food and feed (e.g. Mycotoxins, Pesticides)

OCHRATOXIN A CONTAMINATION IN DIFFERENT VARIETY OF VINEFRUIT FROM

VARIOUS CULTIVATION REGION OF TURKEY: A TWO YEAR STUDY

Hayrettin Ozer, H. Imge Oktay Basegmez

TUBITAK Marmara Research Center, Food Institute, Box 21, 41470 Gebze, Kocaeli, Turkey
hayrettin.ozer@tubitak.gov.tr

Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species in various foods.
Penicillium verrucosum is the only Penicillium species associated with OTA production in foods.
Since the warm and subtropical climate conditions are needed for grape production, the most important
OTA producing fungal species isolated from grapes are Aspergillus carbonarius and A. niger.
Toxicological studies performed on laboratory animals have indicated that OTA may have genotoxic,
carcinogenic, immunosuppressive and nephrotoxic effects and therefore it is classified as a possible
human carcinogen by the International Agency for Research on Cancer in 1993.
Studies were carried out in 18 vineyards in 4 regions representing grape cultivation for wine in Turkey
concerning the modelling studies in MYCORED project on grapes. 18 vineyards were used for the
studies in 2010 and 2011. The samples were analyzed for ochratoxin A (OTA) contamination level.
Additional to the main vineyard studies, 55 grape samples from different vineyards in the cultivation
regions were collected randomly for a survey study on OTA.
Ochratoxin A was quantified by liquid chromatography with fluorescence detection. The minimum
quantifiable level was 0.23 ng/g. Ochratoxin A was present, above the minimum quantifiable level, in
20% of 91 grape samples. The overall mean level of ochratoxin A in grape samples was 3,77 ng/g.
Keywords: Ochratoxin A, vinefruit, survey, grape
This research was supported by EU-FP7 project MYCORED (KBBE-2007-222690)

733
Fast Analytical Methods

DEVELOPMENT AND VALIDATION OF A RAPID LC-MS/MS METHOD FOR

DETERMINATION OF GRAYANOTOXINS I AND III IN “MAD HONEY”

Muammer KAPLAN, Elmas ÖKTEM OLGUN, Öznur KARAOĞLU

TUBITAK MRC, Food Institute

Gebze/KOCAELİ

Grayanotoxins (GTXs) are a group of chemical compounds found naturally in plants from the
Ericaceae family which includes rhodendrons. A toxic Rhododendron species, R. ponticum, native of
the Black Sea region is commonly used as folk medicine for the treatment of rheumatic or dental pain,
common colds and oedema. Honey produced from pollen and nectar of these flowers is known as “mad
honey”. The consumption of “mad honey” causes intoxications in humans and the severity of
symptoms may vary from mild to life-threatening depending on the amount consumed [1]. Therefore,
identification and quantitative determination of toxic GTX compounds present in honey samples is
very important.
In this study, a rapid LC-MS/MS method with good accuracy and sensitivity was developed and
validated for the quantification of the most toxic GTXs, GTX I and III, in honey samples. GTX I and
III were isolated from honey samples by methanol extraction and then analysed by LC-MS/MS. The
chromatographic separation was achieved on X Terra C18analytical column (50 mm × 2.1 mm i.d., 5-
µm particle size), with methanol-water containing 0.1% acetic acid as the mobile phase at a flow rate
of 0.3 mL/min. Monitoring ions of GTX I and II were m/z 435/375 and m/z 335/317, respectively.
Method was validated according to the criteria of the the European Union Decision 2002/657/EC [2].
The linearity of the method for GTXs was established in the range of 0.5 -1.5 ng/mL with an analysis
time of 30 min. The intra- and inter-day precision was less than 16.3%. The average recoveries for
spiked honey samples spiked at 1 mg/kg for GTX I and III were 73% and 101% respectively.
The developed method was successfully applied for determination of GTXs in 7 mad honey samples
collected from 3 different provinces in the Eastern Black Sea Region. GTX I and III were detected in
all of the samples in the range of 10.9-28.6 mg/kg and 1.3-14.0 mg/kg respectively.

734
Fast Analytical Methods

ON-LINE DETERMINATION OF ARSENIC SPECIES IN RICE BY HIGH PERFORMANCE

LIQUID CHROMATOGRAPHY - INDUCTIVELY COUPLED PLASMA SPECTROMETRY
(HPLC-ICP-MS)

Pınar NAS1,Damla EMİL1, Deniz Y. SARICA1, Serpil TAŞDELEN2, Üstün EZER3

1
Foundation for Children with Leukemia (LÖSEV),Village for Children with Leukemia, Konya –
Haymana Yolu 92. Ada 1. Parsel INCEK, Ankara / Türkiye
2
Hospital For Children withLeukemia (LÖSANTE), Turgutlu Sok. No: 30 GOP, Ankara/Türkiye
3
Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cad. İlkadım Sk. No: 14, 06700
GOP, Ankara/Türkiye

In this study, a method for the determination of arsenic species in rice by high performance liquid
chromatograph on-line coupled with an inductively coupled plasma spectrometer (HPLC-ICP-MS) was
developed. There have been many studies related to total arsenic determination in rice and the results
showed that arsenic levels in rice are high. However all arsenic species do not have toxic effect on
human health. According to the studies conducted As(III) and As(IV) are the most toxic ones among
all aresenicals. As a result, speciation gains importance. In January 2012, Codex Alimentarus
Comission (CAC) accepted the limits for both organic and inorganic arsenic as 0.3 mg/kg in rice.
Extraction for Arsenite (As(III)), arsenate (As(V)), dimethylarsinic acid (DMMA) and arsenobetaine
(AsB) was carried out in microwave oven at 70 °C for 17 minutes for three times. 10mL of 1:1
Methanol: Deionized water was used for extraction. Then the samples were centrifuged at 4100 rpm
for 10 minutes. After 3 extractions, the supernatants were collected in the same tube. They were
filtered through 0.45µm syringe filter and injected to HPLC by using a 20μL loop. Arsenic species
were determined by PRP X-100 column and TMAHSO4 was used as the ion pairing agent in the
mobile phase. The accuracy of the proposed method has been checked by analyzing spiked samples
and 90-115% recoveries were obtained. Linear working range was between 10-100 µg/L and R2 >
0.99. Rice samples were collected from supermarkets located in different regions of Ankara. Intra-day
and inter-day precision studies were also performed with RSDs below %15% for both.
Key Words: Arsenic Speciation, LC-ICP-MS, Microwave Oven
References:
[1] Codex Alimentarus Commission - Joint Fao/Who Food Standards Programme - Codex
Committee On Contaminants In Foods Sixth Session - Maastricht, The Netherlands, 26 – 30
March 2012 Proposed Draft Maximum Levels For Arsenic In Rice
[2] Simon Foster., Wiiliam Maher., Frank Krikowa.,Simon Apte., ‘’A microwave-assisted
sequential extraction of water and dilute acid soluble arsenic species from marine plant and
animal tissues’’,Talanta 71-2007 pg. 541.

735
Fast Analytical Methods

DETERMINATION OF BISPHENOL A (BPA) IN DRINKING WATER BY HPLC-FLD

Hande ÖZBAY1, Pınar NAS1, Deniz Y. SARICA1, Serpil TAŞDELEN2, Üstün EZER3
1
Foundation for Children with Leukemia (LÖSEV),Village for Children with Leukemia, Konya –
Haymana Yolu 92. Ada 1. Parsel INCEK – Ankara / Türkiye
2
Hospital For Children with Leukemia (LÖSANTE), Turgutlu Sok. No: 30 GOP – Ankara/Türkiye
3
Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cad. İlk adım Sok. No: 14, 06700
GOP – Ankara/Türkiye

Wastes are products of domestic, industrial and agricultural applications. They have shown adverse
effects on reproduction, development and other vital activities for aquatic and terrestrial organisms.
As being one of the most common wastes Bisphenol A (BPA) like many other chemicals may show
endocrine disruptive activity in humans and animals. BPA is used during the manufacture of resins,
plastics and other chemicals to assist the polymerization of a monomer. In June 2011, the use of BPA
in baby products both in the EU and in Turkey was banned. EFSA and FDA recommend a limit of 5
mg / kg body weight / day.
In this study, a method was developed and validated for the determination of BPA by high-
performance liquid chromatography (HPLC) with fluorescence (FLD) detector and C18 column for the
validation studies, intra-day and inter-day studies were carried out for accuracy and precision. The
Accuracy of the proposed method has been checked by analyzing spiked samples and 80-110%
recoveries were obtained. Linear working range was obtained between 1,5 – 15,0 ng/mL with the
equation Area=0,527 [BPA]+0,128, R2=0,999. The detection limit (LOD, 3σ) of the method was
calculated as 0,352 ng/mL and quantification limit (LOQ, 10σ) of the method was calculated as 1,173
ng/mL. In the precision, the %RSDs were below 5 % both in interday and intraday studies. The
developed method was applied to seven different brands of thirty one bottled (No:7) water kept in
different conditions as room temperature, under the sun and at +4 oC. According to the experimental
results obtained it is concluded that although BPA was released to the water samples in the bottles but
the findings were below the recommended limit.
Keywords: Bisphenol A, BPA, HPLC-FLD.
References:
[1]Gulnaz O., “Bisfenol A’nın Biyolojik Parçalanması, Biyokonsantrasyon Faktörleri Ve Östrojenik
Aktivite Düzeylerinin Belirlenmesi”, Doktora Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü
Biyoloji Anabilim Dalı, Adana (2006).
[2] TGK 2005/31 Gıda maddeleri ile temasta bulunan plastik madde ve malzemeler tebliği.
[3] http://www.efsa.europa.eu/en/topics/topic/bisphenol.htm

736
Fast Analytical Methods

DETERMINATION OF 2,3- BUTANEDIONE IN DAIRY PRODUCTS BY GAS

CHROMATOGRAPH AND FLAME IONIZATION DETECTOR (GC-FID)

Damla EMİL1, Hande F. ÖZBAY, Deniz Y.SARICA1, Serpil TAŞDELEN2, Üstün EZER3
1
Foundation for Children with Leukemia (LÖSEV), Village for Children with Leukemia, Konya –
Haymana Yolu 92. Ada 1. Parsel İncek – Ankara / Türkiye
2
Hospital for Children withLeukemia (LÖSANTE), Turgutlu sk. no: 30 Gaziosmanpaşa –
Ankara/Türkiye
3
Foundation for Children with Leukemia (LÖSEV), Reşit Galip Cd. İlkadım Sk. No: 14, 06700
Gaziosmanpaşa – Ankara/Türkiye

In this study, a method was developed for the determination of 2,3- butanedione (diacetyl) in cheese,
milk, yoghurt and butter by gas-chromatographic technique coupled with flame ionization detector
(GC-FID). The characteristic taste of butter comes from 2,3- butanedione 2, 3- butanedione added to
margarines, yoghurts, cheese, popcorns as an artificial ingredient. And it also is a natural product of
fermentation found in yoghurt, wine. An acceptable limit of 2,3- butanedione hasn't been established
for foods. Precise and fast method has developed and validated for 2,3 butanedione determination.
Acetone was used for 2,3 butanedione extraction and determined by DB-WAX column. The Accuracy
of the proposed method has been checked by analyzing spiked samples and 92-95% recoveries were
obtained, detection limit (3σ) and quantification limit (10σ) of the method were calculated as 0.316
µg/g and 1.056 µg/g, respectively. Linear working range was obtained between 1.2 – 40.0 µg/g with
the equation A= 1.037[2,3- butanedione] – 0.062; R2=0.998.The proposed method was applied for the
determination of 2,3- butanedione in cheese samples. 2,3- butanedione concentrations have been
determined in the real samples with a relative error less than %5. Intra-day and inter-day precision
studies were also performed with RSD below %15, respectively. Samples were collected from dairy
markets located in different regions of Ankara. 2,3- butanedione was determined in 13 different brands
of 24 cheese samples and results obtained in the range of 1.64-7.00 µg/g. Developed method is
applicable to other dairy products of interest.
Key words: Diacetyl, 2,3-butanedione,GC-FID, dairy products
References:
[1]Macciola V., Candela G., De Leonardis A., Rapid gas-chromatographic method for the
determination of diacetyl in milk, fermented milk and butter, Food Control 19 (2008), 873–878.

737
Functional Foods & Ingredients (Industrial and Consumer Perspectives)

COMPARATIVE STUDIES AND POSSIBLE FOOD INDUSTRIAL APPLICATIONS OF

PROPOLIS AS A PROMISING SOURCE OF BIOACTIVE COMPOUNDS

Szabolcs Molnar, Sandor Rapi, Attila Kiss, Peter Forgo

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: raps@ektf.hu

Propolis is a resinous substance collected by honeybees from various plant sources. The composition
depends on time, vegetation, and the area of collection. Ethanol extracts of propolis (EEP) from four
area of Hungary were prepared for eight different active substance examinations. The examined
parameters and the used techniques were as follows: antioxidant activities (DPPH method); total
polyphenol content (Folin-Ciocalteu reagent UV-spectrophotometric determination); polyphenolic
derivatives (HPLC-PDA); prolin (UV-spectrophotometric determination); trace elements as Iron and
Zinc (FAAS); carbohydrate composition (HPLC-ELSD); benzoic acid and esters (GC-MS); B3vitamin
(HPLC). The antimicrobial activities of different samples were determined for Gram-positive and
Gram-negative species as well. Total polyphenol content of different samples ranged from 214 ± 4,8%
to 274 ± 5,5% (mg g-1). The concentration of Zn was found to be 0,47 - 1,57 mg kg-1; Fe 0,46 – 2,78
mg kg-1 ; B3 content of different samples was ranged from 0,6 to 4 mg kg-1.
It was revealed that propolis related materials have a potential use as preservatives in the food industry.
The potential applicability of the propolis has been studied in food production in order to enhance the
bioactive content. Several wine batches have been produced (Olaszrizling – white; Kékfrankos – red)
from the historical Hungarian wine region with enhanced propolis content. Three analytical parameters
have been measured and the differences between the blank and the propolis treated wines have been
analyzed: Iron and Zinc content (FAAS); antioxidant activity (DPPH method); total polyphenol content
(Folin-Ciocalteu reagent with UV-spectrophotometric determination). Significant contribution was
given to the results by the determination of the propolis influence on the wine microflora. A new
special functional food - with enhanced polyphenol and adjusted trace element level - can be developed
with the results of the study and with the application of some new technical steps. Distinctive wine
prototypes have been produced by applying diverse combinations of propolis variants. The
manufactured wine prototypes have been characterized in terms of antioxidant capacity, total
polyphenol, alcohol, and trace element content, as well as organoleptic features. Different
technological parameters have also been adjusted, tested and modified in order to obtain the most
appropriate wine prototypes.
Keywords: propolis, HPLC, AAS, antioxidant capacity, antimicrobial activity

738
Fast Analytical Methods

THE APPLICATION OF CDTE QUANTUM DOTS FOR POLYPHENOLS

DETERMINATION

Krzysztof Dwiecki, Agnieszka Łuczak, Aleksander Siger, Małgorzata Nogala-Kałucka

Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poznan, Poland,
dwiecki@up.poznan.pl

Polyphenols are plant secondary metabolites widespread in nature. They exhibit strong antioxidant
properties, attributed to their structure and ability to free radicals scavenging. In addition phenolic
compounds exhibit anticancer, antiinflammatory, antiatherosclerotic properties and many other health
benefits. There are many methods of polyphenols determination, among which spectroscopic methods
have become very popular. Those methods (like Folin–Ciocalteu method) are fast and cheap, but non-
specific and many interfering substances may influence results of the determination. That is why it is
necessary tolook for a new accurate methods of phenolic compounds determination.
The aim of this study was to determine the possibility of application of the cadmium-telluride quantum
dots for the determination of plant polyphenols.
It was found that the quenching of quantum dots photoluminescence occurs in the presence of
oxidizing substances and it is inhibited by antioxidants. A positive correlation between antiradical
activity of selected polyphenols (quercetin, daidzein, catechin, chlorogenic acid, p-coumaric acid) and
their ability to inhibit the CdTe quantum dots photoluminescence quenching in the presence of sodium
periodate was established. Similar correlation was observed in the case of tea and coffee infusions. In
the analyzed infusions a high positive corelation beetwen the CdTe photoluminescence quenching
inhibition ability and polyphenols content (determined using Folin–Ciocalteu method) was observed. It
was found that potentially interfering substances (glucose, fructose, selected amino acids (cysteine,
tyrosine), ascorbic acid) do not influence the photoluminescence of CdTe quantum dots. The
phenomenon of photoluminescence quenching inhibition can be used for the determination of total
phenolic compounds and/or antioxidant capacity of food products.
Keywords: polyphenols, quantum dots, photoluminescence, fluorescence, phenolic compounds
determination
References:
Liu X., Jiang H., Lei J., Ju H.: Anodic Electrochemiluminescence of CdTeQuantum Dots and Its
Energy Transfer forDetection of Catechol Derivatives. Anal. Chem., 2007, 79, 8055-8060
Yuan J., Guo W., Wang E.: Utilizing a CdTe Quantum Dots-Enzyme Hybrid System for the
Determination of Both Polyphenolic Compounds and Hydrogen Peroxide. Analytical Chemistry, 2008,
80, 1141-1145
Zhang X., Guo Q., Cui D.: Recent Advances in Nanotechnology Applied to Biosensors. Sensors, 2009,
9, 1033-1053
Research financed from the project No NCN 2011/01/B/NZ9/02976

739
Functional Foods & Ingredients (Industrial and Consumer Perspectives)

THE ANTIOXIDANT ACTIVITY OF LUPIN SEEDS AND SPROUTED LUPIN SEEDS

OBTAINED FROM SEEDS GROWING UNDER OXIDATIVE STRESS

Magdalena Zielinska-Dawidziak, Krzysztof Dwiecki, Aleksander Siger, Jarosław Czubiński,

Dorota Piasecka-Kwiatkowka

Department of Food Biochemistry and Analysis, Poznan University of Life Sciences, Poznan, Poland,
dwiecki@up.poznan.pl

Cultivation of seeds in strongly concentrated solution of FeSO 4 results in iron accumulation in growing
plants. The main method of toxic iron disposal by the growing plant is the process of complexing it in
the shell of ferritin. This protein acts as an antioxidant, protecting lipids, other proteins and nucleic
acids against degradation. The presence of Fe2+ ions in the medium strongly induces also the other
defense mechanisms of plants against prooxidative factors. Hence, intensive overproduction of
antioxidant is expected under this conditions, not only protein-like antioxidants, such as ferritin, but
also phenolic compounds.
Properly carried out the germination process may give a product with a very high bioactive value. First
of all, formulation with a high content of ferritin iron is obtained. At the same time the preparation may
get the high antioxidant activity.
The aim of the study was to determine the antioxidant activity of lupin seeds and sprouted lupin seeds
obtained after growing under oxidative stress. The antioxidant activity was measured in three lupin
cultivars seeds (Lord, Baron and Zeus) and sprouted seeds growing in the culture medium containing
20 mM of FeSO4 using TRAP test (Total Peroxyl Radical Antioxidant Potential). In addition, the total
phenolic compounds content was determined using Folin–Ciocalteu method.
Content oftotal phenolic compounds in lupin germinated seeds was higher in comparison to seeds
before germination, which is positively correlated with higher total antioxidant potential of germinated
seeds. In the case of Lord cultivar the negative impact of FeSO 4 solution on the sprouts antioxidant
activity was not observed. Surprisingly the content of total phenolic compounds in Lord was decreased
in FeSO4 containing culture medium in comparison to the culture without ferrous ions. It may indicate
the presence of other than polyphenols antioxidant compounds in the methanol extracts obtained from
Lord sprouts. In the case of Baron cultivar the presence of FeSO 4 in the culture decreased antioxidant
potential of the sprouts by about 30%. The highest antioxidant potential (30.5 mmol Trolox/kg) was
recorded for sprouts obtained from lupin seeds Zeus variety growing in culture medium containing
ferrous ions (4-7 day of the growing), following the germination of the seeds in water (the first three
days of the growing). The content of total phenolic compounds in this culture variant was also the
highest among the cases studied (1324,38 mg/100 g d.m.).
Growth conditions, which allowed the formation of high antioxidant activity in germinated seeds
enriched in ferritin included 3-day preparation in water, and then introducing to the medium
Fe2+. The total oxidation potential determined by the TRAP method of the preparations results not only
from the ferritin and polyphenols compounds expression but also other compounds, not studied in the
presented research.
Keywords: lupin sprouts, polyphenols, antioxidant activity, abiotic stress
References:
Siger A., Czubinski J., Kachlicki P., Dwiecki K., Lampart-Szczapa E., Nogala- Kalucka M.:
Antioxidant activity and phenolics content in three lupin species. Journal of Food Composition and
Analysis, 2012, 2, 190-197.
Zielińska-Dawidziak M., Siger A., Effect of elevated accumulation of iron in ferritin on the
antioxidants content in soybean sprouts. European Food Research and Technology, 2012 234:1005–
1012.
Research financed from the project No POIG 01.01.02-00-061/09

740
Functional Foods & Ingredients (Industrial and Consumer Perspectives)

APPLICATION OF ADVANCED CHROMATOGRAPHIC METHODS IN THE ANALYSIS

OF BIOACTIVE PEPTIDES

Sandor Rapi, Attila Kiss, Peter Forgo

Eszterhazy Karoly College, Egerfood Regional Knowledge Center, Eger, Hungary

e-mail: raps@ektf.hu

Bioactive peptides represent an important family of compounds that play significant role in
physiological and biochemical processes as well as in clinical and food research. The functional
properties can include antioxidant and antimicrobial activity, surfactant and nutritional capabilities,
moreover these compounds can contribute to the development of characteristic flavors such as
sweetness and bitterness in various types of food. Several publications have dealt with the separation,
detection and identification of these compounds, however the published methods carry difficulties in
terms of the quantitative analysis, the sensitivity and reproducibility have been proven to be poor
mainly because several amino acid moieties have low UV-absorbing properties.
Reliable and sensitive chromatographic methods have been developed and applied to analyze di-, and
tripeptides: Aspartame (APM), Carnosine (bAla-His), Glutathione (GSH), Alanyl-Glutamine (Ala-Gln)
and g-Glutamyl-Cysteine (Glu-Cys). Photodiode-array (PDA) was used in case of Dansyl-chloride
(DCl) derivatives. Fluorescent detection has been used for OPA derivatized peptides, in order to reach
higher sensitivity. The sensitivity and detection limits have been determined and compared in order to
select the most efficient analytical method and the related parameters. Identification of the components
have been carried out by the analysis of the mass-spectra (molecular ions and fragments) recorded with
atmospheric pressure chemical ionization (APCI) in separate chromatographic experiments. The
stability of the sulphur containing derivatives has been found to be low, the stability of these
compounds was increased by applying different agents and protection ways such as antioxidants and
transition metals and transformation to derivatives.
Pea, rice and garlic samples have been selected for the study, the extraction procedure was optimized
with different solvents: 0.1 M phosphoric-acid, 0.1 M hydrochloric-acid, acetic-acid, ethanol and
water, the peptide content was analyzed with the newly developed technique. Antioxidant activity
(FRAP) was observed only for the sulphur containing derivatives (g-glutein, L-glutation). Garlic
extracts have shown the highest antioxidant activity (46 ppm in ascorbic acid equivalents), pea samples
have exhibited lower activity (23 ppm) and the lowest activity has been measured for rice samples (19
ppm). The peptide content was varied in the 10-100 ppm region for all derivatives in the examined
plant parts.
Keywords: peptides, HPLC, derivatization

741
Functional Foods & Ingredients (Industrial and Consumer Perspectives)

TUBERS OF TOPINAMBUR (Helianthus tuberosus L.) INTRODUCED INTO GEORGIA AS A

RAW MATERIAL FOR FUNCTIONAL FOOD ADDITIVES

M. Abutidze1, S. Chazarra2, J.N.Rodríguez-López2,

N. Omiadze1, N. Mchedlishvili1, T. Sadunishvili1, N. Pruidze1, G. Kvesitadze1
1
Durmishidze Institute of Biochemistry and Biotechnology of Agrarian University of Georgia, Tbilisi,
Georgia
2
Department of Biochemistry and Molecular Biology A, University of Murcia, Murcia, Spain
kvesitadze@hotmail.com

Nowadays replacing artificial food additives with natural biologically active ones in order to intensify
technological processes and give the final product some kind of functional properties is of great interest.
Functional foods improve human health and decrease risk of a lot of kinds of diseases.
Inulin, a non-digestible carbohydrate, a fructose polymer, that is contained in many vegetables, fruits and
cereals is widely used as an ingredient in functional foods. From technological point of view, inulin and its
derivate compounds (oligofructose, fructooligosaccharides) exhibit a variety of properties: thickener,
emulsifier, gel forming, sugar and fat substitute, humectants and freezing point depression [1]. Health-
promoting effects of inulin and oligofructose, such as the prevention of diabetes and anti-carcinoma
activities, have also been reported. Because of the large number of health promoting functions inulin and
oligofructose have wide applications in various types of foods like confectionery, fruit preparations, milk
desserts, yogurt and fresh cheese, baked goods, chocolate, ice cream and sauces. Inulin can also be used
for the preparation of fructose syrups.
The potential of tubers of topinambur (Helianthus tuberosis L.) as a source for inulin are drawing
tremendous recent interest.
The aim of this work was to investigate the chemical composition of tubers of topinambur introduced in
Georgia and determine the optimal conditions for extraction of inulin from the tubers of this plant.
The tubers of topinambur were washed, cut into very small pieces and dried and powdered. The content of
dry matter, phenolic compounds and pectic substances were determined by standard biochemical methods
as described in [2] and soluble sugars and inulin were determined according to [3].
Tubers of topinambur were shown to be rich in inulin (17.0%) and pectic substances (21.0%). The content
of soluble sugars in topinambur tubers was found to be 7.0%. The study of the effect of different factors
(different temperatures, extracting liquid and duration of extraction) on the output of inulin from tubers of
topinambur showed that maximum output of inulin was obtained with water extraction on water bath at
70-800C for 30 min.
Thus, the tubers of topinambur introduced into Georgia are characterized by high content of inulin and
other biologically active compounds and they may be successfully used as a raw material for obtaining
inulin and producing functional biologically active food additives.
Key words: topinambur,tuber, inulin, functional food
References :
1. Madrigal L., Sangronis E. (2007) Inulin and derivates as key ingredients in functional foods. Arch
Latinoam Nutr . Vol. 57, No. 4, pp.387-396.
2. Jinjolia N., Gulua R., Chikovani K. (1983) Practicum of Tea Chemistry. Tbilisi, Ganatleba, 160 p. (In
Georgian).
3. Beliakov K. V., Popov D. M. (1998) Determination of inulin in bulbs and roots of elecampane high
(Inula helenium). Pharmatsia 1. pp. 34-35 (In Russian).

742
Food and environment (heavy metals, dioxin, radioactivity etc)

MERCURY AND CADMIUM LEVELS OF FISH CONSUMED IN KONYA

Rabia Serpil GÜNHAN1, Suzan YALÇIN2

1Department of Food Technology, Vocational School of Technical Sciences, Selçuk University, Konya
Türkiye
2Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University,
Konya,Türkiye
rsgunhan@selcuk.edu.tr
*This study was summarized from MSc thesis

In this study, cadmium and mercury levels of fish consumed in Konya were determined and the results
were evaluated for human health.
In this experiment, three different fish; Trachurus trachurus, Scomber scombrus and Sardina
pilchardus were obtained from markets, totally 63 samples, 21 samples of each species were used. The
length and weight of the samples were measured. The metal level in the edible muscle parts of the
samples was measured by Perkin Elmer Optima DV 2000 model ICP-OES.
The mean, minimum and maximum concentrations of mercury and cadmium in examined fish species
were found as mercury 98.11, 83.45, 122.20 ng/g, cadmium 0.041, 0.017, 0.087 μg/g in Trachurus
trachurus; mercury 99.76, 82.34, 118.12 ng/g, cadmium 0.094, 0.065, 0.129 μg/g in Sardina
pilchardus; mercury 106.60, 85.26, 138.20 ng/g, cadmium 0.062, 0.042, 0.091 μg/g in Scomber
scombrus , respectively. The posıtive correlation was found between the length – weight and the metal
levels in some species. The length and weight of Scomber scombrus were positively correlated with
mercury bioaccumulation. Mercury level increased with increasing the length of Sardina pilchardus.
It is concluded that mercury and cadmium levels of fish consumed in Konya were not harmful for
human health.

Keywords: fish, mercury, cadmium

743
Food and environment (heavy metals, dioxin, radioactivity etc)

A STUDY ON THE OCURRANCE OF AFLATXOIN Ml IN RAW AND STERILIZED MILK

IN ELJABAL ALKHADER REGION OF LIBYA

Ramadan E. Abdolgader, Suleiman Taher Abusalloum, Salah Elnaje Mohamed,

Salah Mohamed Hasan, Agoub Abdulla Agoub

Food Science and Technology Department / Faculty of Agriculture / Omar Almukhtaer University - El-
Biada - Libya

AFM1 concentration of 22 raw milk samples collected from farms in different areas around El-baida
city–Eljabel Alkhader province and 42 sterilized samples were analyzed. The method used was ELISA
technique. Results showed that in one raw milk sample (4.5%) the AFM1 concentration were less than
5 ng/L and none of contaminated raw milk samples exceeded the Libyan regulation limits of 50 ng/L
for liquid milk. For the sterilized milk samples, the ranges of AFM1 were below the detection limit to
160 ng/L with 9 (21%) samples above Libyan legal limit.
Kew words: Milk, Aflatoxin
Ayar, A; and Con, A. H. (2007). A study on the occurrence aflatoxin in raw milk due to feeds. J. Food
Safety. J. Food Safety.
Lee, E, Man-kwak, and Jean, T. (2009). Occurrence of aflatoxin in raw milk in south Koren using an
immunoaffinity column and liquid chromatography. 20: 136-138.

744
Other Food Chemistry Related Topics

SORPTION CHARACTERISTICS, THERMODYNAMIC PROPERTIES AND GLASS

TRANSITION TEMPERATURE OF CAPE GOOSEBERRY (Physalis peruviana L.).

Antonio Vega-Gálvez a, Jessica López a, Kong Ah-Hen b, Luis Puente-Díaz c, Margarita Miranda
a
, Roberto Lemus-Mondaca a
a
Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena,
Chile.
b
Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín
s/n, Valdivia, Chile.
c
Departamento de Ciencia Alimentos y Tecnología Química, Universidad de Chile, Av. Vicuña
Mackenna 20, Santiago, Chile.
* Corresponding Author: Tel: 56-63-221302; E-mail: rlemus@userena.cl

Moisture sorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were
determined at three temperatures (20, 40 and 60°C) using a gravimetric technique. The data obtained
were fitted to several models including GAB, BET, Henderson, Caurie, Smith, Oswin, Halsey and
Iglesias-Chirife. A non-linear least square regression analysis was used to evaluate the models. The
Iglesias-Chirife model best fitted the experimental data. Isosteric heat of sorption was also determined
from the equilibrium adsorption data using the Clausius-Clapeyron equation and was found to decrease
exponentially with increasing moisture content. The enthalpy-entropy compensation theory was
applied to the sorption isotherms and indicated an enthalpy controlled sorption process. Glass transition
temperature Tg of Cape gooseberry was also determined by differential scanning calorimetry and
modelled as a function of moisture content. Tg was satisfactorily correlated by the Gordon-Taylor,
Roos and Khalloufi models, which proved to be excellent tools for predicting glass transition of Cape
gooseberry.

745
Other Food Chemistry Related Topics

WATER SORPTION ISOTHERMS, ISOSTERIC HEAT AND GLASS TRANSITION

TEMPERATURE OF MURTA (Ugni molinae Turcz) BERRIES

Kong Ah-Hen 1, Antonio Vega-Gálvez 2, Luis Puente-Díaz 3, Margarita Miranda 2,

Roberto Lemus-Mondaca 2
1
Instituto de Ciencia y Tecnología de Alimentos, Universidad Austral de Chile, Av. Julio Sarrazín s/n,
Valdivia, Chile.
2
Departamento de Ingeniería en Alimentos, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena,
Chile.
3
Departamento de Ciencia Alimentos y Tecnología Química, Universidad de Chile, Av. Vicuña
Mackenna 20, Santiago, Chile.
* Tel. 56-51-204305; Fax. 56-51-204305; E-mail: rlemus@userena.cl

Adsorption and desorption isotherms of murta (Ugni molinae Turcz) berries were measured using the
static gravimetric method at three temperatures (20, 40 and 60 °C). Water activity ranged from 0.10 to
0.95. The moisture sorption behavior of murta was temperature dependent, as indicated by a decrease in
equilibrium moisture content, at all levels of aw, with increasing temperature. Eight mathematical
equations available in the literature were used to model the experimental data. All the equations showed
generally a good fit; however, the GAB equation was considered the best to predict the experimental data
for both isotherms. Effect of temperature on model parameters was analyzed and studied through an
Arrhenius-type equation. The net isosteric heats of desorption and adsorption were determined by
applying the Clausius–Clapeyron equation. The experimental heat data were satisfactorily modeled by
Tsami’s equation. Glass transition temperatures (Tg) of murta conditioned at various water activities were
determined by differential scanning calorimetry. A strong plasticizing effect of water on T g was found
with a large reduction of Tg when the moisture content increased. These data were satisfactory correlated
by the Gordon-Taylor, Roos and Khalloufi models. In consequence, these models are excellent tools for
estimating the Tg of this product.

746
Contaminants in food and feed

A COMPARATIVE MYCOLOGICAL AND MYCOTOXIC STUDY ON BIOFILMS FORMED IN

GRAIN STORAGE SILOS IN THE WEST AND THE SOUTH WEST OF ALGERIA

A.Kerim¹, A. Belhadj¹, A. Sadek¹, A. Moussaoui¹

¹Laboratory of Plant Resource Development and Food Security in Semi Arid Areas, South West of
Algeria, BP 417, University of Bechar, Algeria

Food diseases constitute one of the current public health problems most prevalent in the international
scale. These diseases are caused by various agents, especially pathogens. In addition to viruses and
pathogenic bacteria, toxinogen fungi pose a danger to the health of man and animals by the secretion of
highly toxic substances during their proliferation in foods of plant or animal origin.
The bad conditions of grain storage are a favorable climate for the development of a big number of
microorganisms, and this increases the susceptibility of attack by molds and biofilm formation.
In this context, achieving a mycological and mycotoxicological comparative study on the grain biofilm in
storage silos in the regions of Bechar (south west of Algeria), Saida and Mostaganem west of Algeria) is
necessary.
The results of various mycological and mycotoxicological analyzes showed the severe contamination of
our samples with a higher rate concerning the samples of Bechar (13.5X10 5 UFC/g).
The dominance of Penicillium and Aspergillus were very common on all samples, and species
identification revealed different species that we cite: A.niger, A.flavus-parasiticus, A.fumigatus,
A.candidus, A.clavatus, P.rubrum, P.verrucosum, P.expansum, P.lilacinum. The diversity of these species
is an indicative of bad storage. The genres Fusarium, Ulocladium, Geotrichum andvRhizopus were also
revealed.
Research of mycotoxins on different simples by the CCM method reveals the presence of Aflatoxin B1,
Aflatoxin G1 and Ochratoxin A.
Keywords: Grain, Storage, Molds, biofilm, Algeria, Aflatoxin B1, Aflatoxin G1 and Ochratoxin A.

747
Other Food Chemistry Related Topics

THE EFFECT OF NIGELLA SATIVA (NIGEL) AND trigonella foenum-graecum (FENUGREEK)

FROM THE SOUTH OF ALGERIA ON BACTERIAL URINARY TRACT INFECTIONS

A. Kerim1, K. Benyahia1, K. Boubekri1, M. Drissi2, F. Bouabdeli2

1
Laboratory of Plant Resource Development and Food Security in Semi Arid Areas, South West of
Algeria, BP 417, University of Bechar, Algeria.
2
Laboratory of biology department University of Mostaganem

Bacterial resistance to antibiotics appeared soon after their introduction in the treatment of infectious
diseases. This resistance is a major factor complicating the treatment of bacterial infections and the spread
of multi-resistant strains [1]
For the treatment of urinary tract infections, medicinal plants are a source of new molecules with
antimicrobial activity economically available to deal with the emergence of resistance patterns of bacteria
to antibiotics. Urinary tract infections are very common and are a major concern for public health in
developing countries: Approximately 50% of women develop at least once a symptomatic urinary tract
infection in their lifetime. Urinary tract infection is, in order of frequency, the first non-infectious
epidemic disease.
So we did retrospective studies during the year 2008/2009 in the southern region of Algeria to identify
germs responsible for urinary tract infections, to better inform the user of herbal remedies, we chose two
plants: Nigella sativa
(Nigel) and Trigonella foenum-graecum (Fenugreek).
The results obtained in this work show a significant decrease in the sensitivity of Enterobacteriaceae to B-
lactam antibiotics except penicillin justified by the high production of B-lactamases. However, some
antibiotics are still very effective, such as, Amoxicillin, imipenem, Oxaciline in B-lactmine family and
chloramphenicol
Preliminary tests of these plants revealed the presence of varying amounts of tannins, flavonoids,
glycosides, alkaloids and saponins, the absence of anthracene derivatives, and the absence of quinone
except the Nigel witch shows us the presence of this substance.
Our flavonoic extract of the Nigellashows a bacteriostatic effect agains Pseudomonas aeruginosa and
E. coli. But the fenugreek has a bactericidal effect against Pseudomonas aeruginosa and Proteus mirabilis
and bacteriostatic on E. coli. However the alkaloid has no effect on all strains.
Key words: Bacterial resistance, urinary tract infections, Nigel, Fenugreek, crude flavoinoid extract
[1] D.YALA*, A.S. MERAD**, D. MOHAMEDI***, M.N. OUAR KORICH***, Médecine du Maghreb
2001 n°91]

748
Fast Analytical Methods

OPTIMIZATION OF THE FACTORS INFLUENCING SORGHUM PROTEIN

EXTRACTION.

K.Khaladi1,2; R.Bibi2;H.Mokrane2 B.Nadjemi2

1
Université de Yahia Fares -médéa-
2
Laboratoire de recherche sur les produits bioactifs et valorisation de la biomasse(LPBVB).ENS-
Kouba-ALGER.algerie

Sorghum (Sorghum bicolor (L.) Moench) is an important cereal crop grown in the semi-arid tropics of
Africa and Asia due to its drought tolerance. It is a staple food crop cultivated on a subsistence level by
farmers in these areas for human consumption and therefore plays an important role in food security.
Sorghum grain has protein content varying from 6 to 18%, with an average of 11% [01] Sorghum
proteins can be broadly classified into prolamin and non-prolamin proteins. Kafirins, the major storage
proteins, are classified as prolamins, and as such, they contain high levels of proline and glutamine and
are soluble in non-polar solvents such as aqueous alcohols [02]. Kafirins account for 77 to 82% of the
protein in the endosperm, whereas non-prolamin proteins (namely, albumins, globulins, and glutelins)
make up about 30% of the proteins [03].
To optimize the extraction of sorghum proteins, several variables were examined: sample-to-solvent
ratio, detergent type and concentration, reducing agent type and concentration, extraction time, and
buffer pH and concentration. Samples were quantified and characterized by RP-HPLC
[01] Lasztity R. 1996. Sorghum proteins. In: R. Lasztity, editor. The Chemistry of Cereal Proteins. 2nd
ed. Boca Raton, FL: CRC Press. p 227-248.
[02] Shewry PR, Tatham AS. 1990. The prolamin storage proteins of cereal seeds: structure and
evolution. Biochem J. 267:1-12.
[03]Belton PS, Delgadillo I, Halford NG, Shewry PR. 2006. Kafirin structure and functionality.
J.Cereal Sci. 44(3):272-86.

749
Risk assessment, risk/benefit analyses

BODY MASS INDEX IN BREAST &PROSTATE CANCER PATIENTS ATTENDING THE

NATIONAL CANCER INSTITUTE

Fatima A. Hamad

Department of Biochemistry, Faculty of Applied Medical Sciences, University of Gezira, Sudan,

fatimaabubaker21@yahoo.com

The World Health Organization (WHO) says that overweight and obesity are the most important
known avoidable causes of cancer after tobacco. Major studies confirm that being overweight or obese
increases risk of various cancers. Obesity arises from the interaction between genes; environment and
behavior. The prevalence of obesity has increased worldwide during the last few decades. Obesity has
reached epidemic proportions. The mechanism of increased cancer risk in obese populations is unclear,
but nutritional and dietary factors may have a role. Changes in metabolism and hormonal activity may
also be implicated, particularly in hormone responsive cancers such as breast, prostate, and endometrial
carcinomas.
Objective: The aim of this study was to study the incidence of obesity in new cases of Sudanese breast
& prostate cancer patients together with demographic factors, sociocultural factors, habits &
anthropometric measurements, attending the National Cancer Institute (NCI), Gezira State, Sudan.
Methods, materials and study subjects:
We retrospectively reviewed the records of 500 cases of females breast & prostate cancer patients (age
ranging between 25-90 years).The mean age were (47.94±12.73) for females & (71.88±7.85) for males.
The study period was from Jan/2008 to Oct/2010. A questionnaire was filled in order to obtain
information regarding: age, residence, occupation, marital status, education level and past medical
history. Stages of cancer, and habits were recorded. Anthropometrics measurements determined were
weight, height and the body mass index (BMI).
Results:50.8% of females breast cancer had normal or underweight, while 67.2% of prostate cancer
patients were having normal or underweight based on BMI <25 kg/m 2. (45.6%) of the female breast
cancer patients were overweight &obese, but 15.2% of the prostate cancer patients were overweight&
obese with BMI≥25. The prevalence of obesity were highly significant effected P<0.000, with low
education level, North and central tribes, inactive occupations, and with early stage I & II of cancer
diseases.
Conclusion
In conclusion, obesity is an increasing problem in Sudan, especially among young female breast
cancer. Men outside the work force and women with low education appear to have the most
undesirable trends in obesity. This study also suggests that the role of physical activity in weight
management has strengthened over the years, although the associations with other lifestyle factors
remain important as well. These findings should be considered in planning public health action to
prevent obesity.
Key words: Obesity, Breast cancer, Prostate cancer, Body mass index (BMI)

750
Other Food Chemistry Related Topics

CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF THE

UNSAPONIFIABLE MATTER OF ARGAN OIL (Argania spinosa (L) Skeels) FROM SOUTH-
WEST OF
ALGERIA (TINDOUF)

Abdallah Noui (1), Mohamed Kouidri (2) and Abdelkader Saadi (2)

1: Institute of Agricultural Sciences, University Hassiba Benbouali Chlef, Algeria

2: Faculty of Sciences, University Hassiba Benbouali Chlef, Algeria.

Algerian territory covers important plant genetic resources. These resources are, at least in part, the
biological basis of food security of our country. Many native species they contain play a major role in
the socio-economic and cultural development. Unfortunately, much of these resources, added value, up
to today are underutilized and not valued. The argan tree (Argania spinosa (L) Skeels), multi-purpose
tree, is one of those resources that are currently abundant and by governments and scientists. It is an
endemic species, native to the southwestern Algeria and Morocco. It is an ancient tree, known for its
production of oils and which is now threatened with distinction. The preservation and enhancement of
this species are therefore essential. It is in this context that the present study. It consists á determine the
chemical composition and antioxidant activity of the unsaponifiable fraction of oils of fruits harvested
in the region of Tindouf. The results of the study show that the oils extracted from fusiform nuclei
present in unsaponifiable the best rate (1.30%). The chemical constituents of the oils were identified by
GC and HPLC. The results show that γ-tocopherol tocopherol majority is in all 3 argan oils with
concentrations ranging from 68 to 84% followed by α and δ tocopherols. Among the chemical
constituents are identified 4 sterols (schottenol, spinasterol, stigma-8-22-dien-β-o, and the delta-7-
avenasterol) and 4 phenolics (tyrosol, syringic acid, the vanillin and ferulic acid).
The antioxidant activity was evaluated by DPPH test sequestration. Always unsaponifiable oil fusiform
nuclei which has the highest activity test.

751
Functional Foods & Ingredients

IMPROVEMENT OF THE FUNCTIONAL PROPERTIES OF PEARL MILLET [Pennisetum

glaucum (L.) R. Br] PROLAMINS BY ENZYMATIC HYDROLYSIS.

Hind Mokrane1 *, Fatima Zahra Sadok1, Zahra Menssouri1, Razika Messaoud1, Rafika Bibi-
Khaladi1, Inge celus2, Kristof Brijs2, Jan A. Delcour2 and Boubekeur Nadjemi1
1
Laboratoire des produits bioactifs et de la valorisation de la biomasse, Ecole Normale Supérieure, B.P
92, Kouba, Alger, Algérie.*mokranehind@yahoo.fr
2
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research
Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Pearl millet [Pennisetum glaucum (L.) R.Br] is an important crop in semi-arid regions of the world
particularly in Asia and Africa. Pearl millet can grow on infertile and saline soils and under excessive
hot weather conditions that are unsuitable for e.g. maize [Zea mays L.] and wheat [Triticum aestivum
L.] cultivation. However, pearl millet is currently suboptimally utilized and its protein components are
relatively under-researched. In Algeria, only the poorest population still uses pearl millet as the main
source of protein and energy.
The aim of this work is to assess the techno-functional properties of pearl millet prolamins known as
pennisetin and their enzymatic hydrolysate. These proteins are characterized by their low solubility in
aqueous solutions and their low digestibility. In order to improve these properties and to extend the
applicability of pearl millet proteins particularly the prolamins in various food and non-food domains,
enzymatic hydrolysis is carried out. For this purpose, several proteolytic enzymes with various
specificities were used.
The pearl millet sample labeled PM from Algerian local cultivar (Bechna el beldia) was harvested in
2009 in the Algerian arid Sahara area of the South, i.e. Ain Salah. The pennisetins were extracted with
1.0% (v/v) β-mercaptoethanol in 70% ethanol at 60°C. The purity of pennisetin fraction was confirmed
by SDS-PAGE. The pennisetin fraction was incubated with various enzymes under pH-stat conditions
[3.5 % (wprotein/v) kafirin; 5.0% enzyme (w/wprotein); pH 8.0, 50°C, 2.0 h]. The degree of hydrolysis
was calculated using the pH-stat method described by Adler-Nissen.
The functional properties (solubility, foaming and emulsifiying properties) of the lyophilized
hydrolyzates and the native proteins were determined and compared.
Enzymatic hydrolysis of pearl millet prolamins showed that the techno-functional properties of the
native prolamines were highly improved after hydrolysis. Furthermore, the choice of the suitable
enzyme could direct the hydrolysis towards different applications.

752
Fast Analytical Methods

CHARACTERIZATION CHROMATOGRAPHIC OF AN ENZYMATIC HYDROLYSATE OF

SORGHUM [Sorghum bicolor (L.) Moench] PROLAMINS.

Hind Mokrane1 *, Nabila Boucherit1, Nour El-Iman Benazzouz 1, Souad Bouhaya 1, Houria
Amoura1, Inge celus2, Kristof Brijs2, Jan A. Delcour2 and Boubekeur Nadjemi1
1
Laboratoire des produits bioactifs et de la valorisation de la biomasse, Ecole Normale Supérieure, B.P
92, Kouba, Alger, Algérie.*mokranehind@yahoo.fr
2
Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research
Centre (LFoRCe), K.U. Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Sorghum bicolor (L.) Moench (further referred to as sorghum) is a diploid plant belonging to the
family Poaceae. It originated in Africa 3000 to 5000 years ago, spread throughout the world and now
ranks fifth in cereals produced worldwide, both in terms of planted area and metric tons harvested.
The prolamins, the major storage proteins of sorghum seeds, are collectively known as kafirins in
sorghum. The insolubility of the sorghum kafirins in aqueous solutions is one of the major limitations
for their use in food processing. Sorghum kafirins were enzymatically hydrolyzed by several
commercially available proteases with various specificities (alcalasefrom Bacillus licheniformis,
esperasefrom Bacillus lentus, flavourzyme from Aspergillus oryzae, papain from Papaya latex and
trypsin from bovine pancreas). The sorghum sample labeled AS1 from Algerian local cultivar (Tafsout
el beida) was harvested in 2009 in the Algerian arid Sahara area of the South, i.e. Ain Salah. The extent
of the reaction was monitored by the pH-stat method. The kafirin enzymatic hydrolysates were
characterized by size exclusion high performance liquid chromatography (SE-HPLC).
The protein fractions were separated using an Superdex 10/300 GL-column (13 μm, 300 x 10 mm, GE
Healthcare) at 25 °C with a flow rate of 0,5 ml/min and an injection volume de 100 μl using a 100
AKTA (GE Healthcare) exploitation system. The mobile phase was acetonitrile (ACN): deionized
water (30%, v/v) containing 0.15% (v/v) trifluoroacetic acid (TFA). Protein elution was monitored by
measuring UV absorption at 214 nm.
The SE-HPLC profiles of the native kafirin and its hydrolysates were divided into five fractions based
on their apparent molecular weight (MW). The area percentage of each fraction was calculated
relatively to the total area of the SE-HPLC chromatogram. In the fraction I (45-23 kDa), high pics
appeared only in the native kafirin profile and very small pics in the papain and flavourzyme
hydrolysates profiles. The alcalase and esperase hydrolysates evidently contained no protein fragments
in the fraction I, and relatively more protein fragments in fraction II (23-0,3kDa) and III (<0,3kDa)
than papain, trypsin and flavourzyme hydrolysates. Alcalase and esperase are recommended for
advanced hydrolysis whereas; papain, trypsin and flavourzyme are required for limited hydrolysis.

753
Contaminants in food and feed

MYCOLOGICAL AND MYCOTOXICOLOGICAL ANALYSIS OF IMPORTED AND LOCAL

GROUNDNUTS IN SOUTHWEST OF ALGERIA AND DETECTION OF AFLATOXIN B1

Hayat Meliani and Abdelah Moussaoui

Laboratoire de valorisation des ressources végétales et sécurité alimentaire des zones semi arides du
Sud Ouest algérien. Bechar university.

The mycotoxins are the secondary metabolism’s moulds. They develop on plants and during food
storage. They could have an important effect on human and animals life. These toxins are found in
their natural state as contaminants, in much vegetable food such as groundnuts. The aflatoxin kind and
particulary the B1 is the only considered as carcinogenic. The aim of this study is to show the presence
of aflatoxin in our local cultivated groundnuts in Southwest of Algeria and in those from Mali,
Argentine and China. Our procedure consist to: achieve a mycological study of the different samples of
groundnuts and identification of A.flavus, followed a toxicological study. This will be made with some
analysis methods like the TLC (Thin Layer Chromatography), in order to detect the aflatoxin B 1.
Results showed that samples of Mali are considered as unsatisfactory, whereas those of China are
acceptable. However, groundnuts from Argentina and locally produced, are suitable according to the
inter-ministerial decree of January 24 1998, relating to microbiological specification of some
foodstuffs. Regarding the A.flavus strains, the toxicity test showed that 30 % of them are considered as
AFB1 producers. However the TLC method showed the absence of B 1 aflatoxin, in all analyzed
samples.

754
Fast Analytical Methods

COMPARISON OF EXTRACTION TECHNIQUES FOR ESSENTIAL OIL OF

Myrtus communis L. GROWING IN ALGERIA AND ASSESSMENT OF ANTIOXIDANT
ACTIVITY OF EXTRACTS

B. Berka-Zougali1,2, K. Rochova´2,3, C. Besombes2, A. Hassani1 ,K.Allaf 2

1.Ecole Normale Supérieure, Laboratoire de Recherche sur les Produits Bioactifs et la Valorisation de la
Biomasse, vieux-Kouba 16050 Alger, Algérie.
2. University of La Rochelle; Laboratory of Engineering Science for Environment LaSIE FRE-CNRS
3474. Intensification of Transfer Phenomena on Industrial Eco-Processes– Pole Science and
Technology.Avenue Michel Crepeau, 17042 La Rochelle cedex 01 (France).
3. Institute of Chemical Process Fundamentals, Rozvojová 2, 16502 Prague, Czech Republic
E-mail :bberka2001@yahoo.fr

The objective of this study has been to evaluate the performance of Supercritical carbon dioxide (SC-CO2)
and Instant Controlled Pressure Drop (DIC) and to compare it to conventional hydrodistillation (HD). The
three techniques have been compared in terms of extraction yields, extraction time, chemical composition
and antioxidant activity of their extracts. Separation and identification of the components were carried out
by GC-FID and GC/MS. The yields of essential oils obtained from leaves of Myrtus communis L.
(growing spontaneously in Algeria) obtained by hydrodistillation, supercritical extraction and DIC have
been found to be (0,51 g EO/100 g dm) ,(1,12 g extract/100 g dm) and (0.56g EO/100 g dm) respectively.
The best results were found using 40 °C, 28 MPa, at a CO 2 flow rate of 0. 5 l/min, for 90 min for
supercritical extraction and 0.6 MPa , 2 min and 4 cycles for DIC compared to 3 h in HD . Essential oil
(EO) DIC-extraction was carried out in a very short time (less than 2 min) with a yield similar to that
obtained by hydrodistillation. The major components identified in HD extracts are α-pinene (50.81%),
eucalyptol (24.32 %) and limonene (2.63%). The major components in SC-CO2 extracts are α-pinene (32,
06%), eucalyptol (16,60% ), limonene (3,18% ) and eugenol (2,44% ). The main components identified in
DIC extracts are eucalyptol (21.76%), α-pinene(23.33 %), eugenol(4.06%) , methyleugenol(5.38 %) and
limonene(2.20%). In the DIC extracts, other major component, were detected is caryophyllene oxide GC-
MS (4.21%). The monoterpenes oxygenated formed the major class of compounds (61.29%) for DIC
against 37.56 and 32.86% in the case of extracts obtained by HD and CO 2.
Antioxidant activity of volatile oil obtained by CO 2 (IC50% value of 723.52µg/ml) and DIC (IC 50% value of
674.81µg/ml) determined by the DPPH. test was slightly higher to antioxidant activity of essential oil from
HD (IC50% value of 805.29 µg/ml).
Keywords: Myrtus communis L., extraction, essential oil, HD, SC- C02, DIC, antioxidant activity.

755
Contaminants in food and feed

DETECTION OF AFLATOXINS AND OCHRATOXIN A IN COFFEE BEANS (GREEN AND

ROASTED) TRADED IN THE TOWN OF BECHAR-ALGERIA

Alaa Slimani (1); Abdallah Moussaoui (1)

1 Research Laboratory Measurement of plant resources and food security in semi-arid southwestern
Algerian University of Bechar. University of Bechar : BP 417 road Kenadsa-Bechar Algeria 08000.
Email : alloua@live.com

The aim of this work is to characterize the fungal flora of coffee traded in the town of Bechar to
investigate the potential toxigenic strains producing of aflatoxin- and Ochratoxin A and study quantitative
of these toxic compounds in the raw material.
The physico-chemical analyzes of our samples revealed a humidity that ranged from [2.88% -8.33%]
interval to place samples in the category of slightly hydrated. The pH values collected showed that our
samples are acid [5.08 to 5.73]. The study mycological carried out Potatoes Dextrose Agar (PDAac)
revealed the dominance of species of Aspergillus and Penicillium on the majority of our samples.
Examination of fungal procession characterizing our samples shows a very high index of distribution of
Aspergillus section Flavi Thus the presence of Aspergillus ochraceus. Participation of Aspergillus section
nigri was reported in unroasted green beans. Include the participation of mucorales.
Test productivity OTA isolates of Aspergillus ochraceus selected revealed that 80% of the strains
producing OTA and all strains of Aspergillus flavus are producing aflatoxins. Presumption of toxicity of
different coffee samples was positive on TLC. The ELISA test confirmed the presence of OTA in our
samples, the analysis of the results shows that the majority of OTA rates taken from our samples are
analyzed in the European standard these rates ranged between [1 0.01 to 1, 17] except for a sample of
green coffee beans (unroasted) had a rate lower than the OTA detection limit (1 ppb). The results for the
presence of aflatoxins B ranged between [4.93 ppb-> 40ppb]. The assay results show that our AFT
samples showed levels below the limit of quantification (<2 ppb).
Keywords: Coffee, Aspergillus, Ochratoxin A, Aflatoxins, Bechar

756
Traditional Foods Physical and Chemical Properties

PLACE OF DATE PALM IN ETHNIC FOOD AND NUTRITION EDUCATION IN

ALGERIAN SAHARA

Abdelkrim CHERITI * 1, Nouredine BOULENOUAR 1,3

Nasser BELBOUKHARI 2 and El Hacen BENYAGOUB 1
1)
Phytochemistry & Organic Synthesis Laboratory
2)
Bioactive Molecules & Chiral Separation Laboratory
Universityof Bechar, Bechar, 08000, Algeria
3)
Department of Biology, University of El Bayadh, El Bayadh, 32000, Algeria

Palm trees (Phoenixdactylifera L.) constitute the ecological and socio-economic womb of the Saharian
populations. They offer a suitable microclimate for other crops such as fruits, cereals, etc., and they
also protect them from the wind. Dates are fruit of the date palm, that are believed to have originated in
North Africa or the Middle East, and have been cultivated and used as food since ancient times from
Mesopotamia to prehistoric Egypt, possibly as early as 6000 BC. Dates are a good source of energy,
vitamins, essential nutrients, most of the macro and micro-elements. Palm trees represent a basic food
source for the people and animals of the Sahara and make a significant economic contribution to the
country.
Algeriais one of the main date producing countries in the world. There are many varieties of date palm
cultivated and some important varieties among them which are popular for their high quality are:
Deglet Nour, Fegous, Hemira, Tefezouine, Timjouhar, Khadraya, Degla Bieda, Ghars, Mech
Degla…….
The present work is part of an interdisciplinary research project which aims to examine the,
ethnophramacological, Ethnonutrition, phytochemical of plants in Algerian sahara. Thus, we present a
focus on food practices of different district of south west of Algeria. So an ethno nutrition survey was
conducted on the traditional knowledge for the use of dates in nutrition. Different forms of foods are
prepared with dates such as: Rob, Rezizera, Refiss, Tamr Azir, Makrouth and Meakra.
Information on dietary habits of Saharan population and the composition of the food from dates in
terms of the presence of bioactive compounds with putative health benefits are presented.
References
[1] Boulenouar N., Marouf A., Cheriti A. and Belboukhari N., (2012), J. Agr. Sci. Tech., 14, 659.
[2] Benyagoub E., Boulenouar N. and Cheriti A., (2011), Phytochem Biosub J., 5(1), 30.
[3] Boulenouar N., Marouf A. and Cheriti A., (2009), J. Biol. Sci., 9(6), 594.

757
Other Food Chemistry Related Topics

CHEMICAL COMPOSITION OF ARGAN OIL FROM TWO REGIONS OF ALGERIA

(TINDOUF AND MOSTAGANEM)

M. Kouidri1 , AK. Saadi1 , A. Noui2

1. Faculty of Science, Department of Biology, Hay Salem, RN N° 19, 02000, Chlef, Algeria
2. Institute of Agricultural Sciences , Hay Salem, RN N° 19, 02000, Chlef, Algeria
e.mail (KOUIDRI) : kouidrimdz@hotmail.com

The present study assessed the chemical composition (such fatty acids, triglycerides, tocopherols) of
argan oil outcome from plants growing in two regions of Algeria (Tindouf and Mostaganem). The
extraction of oil was carried out by solvent. The oil yield obtained was 55.9 % for Tindouf oil (TO)
and 66.5 % for Mostaganem oil (MO). The fatty acid composition was determined by GC-FID, the
triglycerides and tocopherols by HPLC. The results showed that the unsaturated fatty acids were 79.9
% (TO) and 82.6 % (MO) with the predominant components were oleic acid 50.3% (TO) and (MO)
45.02 % followed by linoleic acid 29 % (TO) and 36.8 % (MO). The major triglycerides were OLA 12
% (TO) and 15 % (MO), OOL 15.5 % (TO) and 18.8 % (MO), POL 12.6 % (TO) and 14.3 % (MO),
POO 15.8 % (TO) and 16.8 % (MO) and OOO 11.3 % (TO) and 12.1 %. The unsaponifiable fraction
was 1.6 % (TO) and 1.71 % (MO). The tocopherols presented a high amount 657.43 mg/Kg (TO) and
749.38 mg/Kg (MO). The main vitamer was the gamma tocopherol with 555.83 mg/Kg (TO)and
689.49 mg/Kg (MO).
Key words: Arania spinosa, argan oil, fatty acids, triacylglycerols, tocopherols.

758
Other Food Chemistry Related Topics

COMPOSITION, ANTIOXIDANT ACTIVITY AND ANTIMICROBIAL ACTIVITY OF THE

ESSENTIAL OIL OF HYPERICUM PERFORATUM L. FROM CENTER NORTH ALGERIA

M . Abdelahdi1 ; B Berka 1,2; H. Boudjella, 1 A. Hassani1*

1
Ecole Normale Supérieure Laboratoire des molécules bio actives et valorisation de la biomasse, BP 92
Kouba Alger, 16308 Algérie.aicha_hassani2@yahoo.fr
2
University of La Rochelle;Transfer Phenomena and instantaneity in Agro-industry and Building-
PoleScience and Technology.

The volatile constituents of the essential oil of Hypericum perforatum L., growing inmiddle of north
Algeria, extracted by hydro-distillation have been analysed. A total of 77 volatile compounds were
identified and 2-Methyl-octane (30,67%), a-Pinene (23,01%) , β-Bisabolol (8,84%), β-Caryophyllene
(7,20%) were the major components of the essential oil.
Antimicrobial activity of essential oils was evaluated against Gram-positive bacteria (Bacillus subtilis
(B. subtilis), Staphylococcus aureus (S. aureus) and Gram-negative bacteria (Escherichia coli (E. coli),
Pseudomonas aeruginosa (P. aeruginosa) bacteria, fungi (Candida albicans (C. albicans), Aspergillus
flavus (A. flavus), Fusarium sp)) , showed that B. subtilis bacteria were more inhibited by the essential
oil tested. A strong activity was also observed on fungi (C. albicans).
The antimicrobial activity of essential oils of Hypericum perforatum L. were tested at various
concentrations (0.5-20 mg/mL) and their antimicrobial potency was assessed by the minimal inhibitory
concentration (MIC (mg/mL).
The results showed that the essential oil had a great potential antimicrobial activity against all
microorganisms.
On the other hand , the antioxidant properties of essential oil was examined .the antioxidant activity
obtained by UV absorption was investigated with 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical
scavenging method .The essential oil of Hypericum perforatum L demonstrate antioxidant capacities,
comparable to that of vitamine- E.
These studies confirm use of Hypericum perforatum L as plant medicinal and can be used in
pharmaceuticals and natural therapies of infectious diseases for humans.
Keywords: Hypericum perforatum L. Essential oil, GC, GC/MS Antimicrobial activity, antioxidant
activity

759
New Developments in Food Processing and Novel Foods

CATIONIC ANTIMICROBIAL PEPTIDES AS POTENTIAL FEED ADDITIVES

Omar Bennoune1, Romyla Bourouba2 and Ammar Ayachi1

1
Laboratory of health, animal production and environment (ESPA), University of Batna
2
Department of biology, University of Batna
bennouneo@yahoo.fr (e-mail of the presenting author)

The cationic antimicrobial peptides are extensively studied during the last two decades and known to
exist in all forms of life and they have been found in plants, animals, human and other live beings and
tend to be found in the most exposed parts of the body to microorganisms’ invasion. These molecules
are characterized by their phenomenal broad spectrum activity against most microorganisms including
bacteria, fungi, yeasts, and viruses and considered as natural antibiotics. Since the prohibition of
antibiotic growth promoters in animal feed, the look for new, safe, natural and more reliable molecules
has been widely and extensively studied.
The weak toxicity of the cationic peptides and their broad spectrum activity against resistant clinical
isolates even with low concentration and their antiendotoxinic activity and slow development of
resistance against these molecules makes them the basis for a new antibiotic class either for human or
animals and form the backbone for new natural feed additives and may replace the antibiotic growth
promoters in animal feed to improve the performance.
Keywords: cationic, peptides, feed, additives

760
Other Food Chemistry Related Topics

ANTIOXIDANT CONTENTS AND ANTI-POLYPHENOL OXIDASE (PPO) ACTIVITY OF

SOME CITRUS SPECIES

Tiguilt Karim, Sobhi widad, Khettal Bachra*

Laboratory of plant biotechnology and of ethnobotany, University A. Mira of Bejaia, Algeria

*bachra_khettal@yahoo.fr

Enzymatic browning can be observed in fruits, vegetables and also in seafood. it is a chemical process
involving polyphenol oxidase or other enzymes that create melanins. Browning of fruits and vegetables
is a major problem in the food industry. Indeed, enzymatic browning can cause deleterious changes in
the appearance and organoleptic properties of the food contributing then to quality loss in foods and
creates heavy economic losses for growers and food industry. To prevent enzymatic browning, several
methods can be used. These methods are mostly targeted to inactivate enzyme and remove oxygen
from the product. Large amount of inhibitors like reducing agents, acidulants, chelating agents and
enzyme inhibitors are used in the food processing industry to prevent the browning. Commonly and
inexpensively available natural browning inhibitors can effectively replace commercial browning
inhibitors agents which are proved to cause negative impacts on consumption. For this purpose,
organic and aqueous extracts from leafs of some citrus species were evaluated for their antioxidant
content and for their ability to inhibit PPO. The obtained results show that antioxidant contents of
citrus vary from citrus specie to another, as do their abilities to protect against enzymatic browning.
Polyphenol oxidase (PPO) activity was reduced over a range of 2-30% in fruit and vegetable
homogenates. Citrus species have great potential to be used as a natural source of antioxidants to
reduce the negative effects of PPO browning in fruit and vegetable processing.

Key words: Enzymatic browning, Antioydant, Polypheno oxidase, Inhibitors, Citrus

References
1-Lakshmi Priya S.& Judia Harriet Sumathy V. 2012. Prevention of Enzymatic Browning in Juices
using Natural Inhibitors. Advanced BioTech, Vol.11, Issue 9
2-Lozano de Gonzalez, P.G., Barrett, D.M., Wrolstad, R.E., Durst, R.W., 1993. Enzymatic browning
inhibited in fresh and dried apple rings by pineapple juice. Journal of Food Science 58, 399–404.
3-Vamosvigyazo, L. 1995. Prevention of enzymatic browning in fruits and vegetables – a review of
principles and practice. In: Enzymatic Browning and Its Prevention, vol. 600, pp. 49–62.

761
Other Food Chemistry Related Topics

INFLUENCE OF SURFACTANT ASSISTED EXTRACTION ON QUALITY OF OILS FROM

Nigella sativa.

Farida Zeghad, Salah eddine Djilani Abdelouaheb Djilani

Badji Mokhtar University

Chemistry Department

A method based on use of aqueous solution of Polyethylene glycol sorbitan monolaurate (Tween 20)
assisted by ultrasounds gives an oil with high quality comparing it with existing methods. Then edible
oil obtained by this method has the same physico-chemical properties and similar composition as those
obtained by the classical method with a better antioxidant potential revealed by DPPH and ABTS tests.

762
Contaminants in food and feed

ANTIFEEDING AND INSECTICIDAL ACTIVITY OF SEVERAL PLANT- BASED

PREPARATIONS FOR Sitophilus orzyae L.

Sonja Gvozdenac1, Dušanka Inđić1, Slavica Vukovi1, Snežana Tanasković2, Vojislava Bursić1
1
University of Novi Sad, Faculty of Agriculture, Novi Sad, Serbia
2
University of Kragujevac, Faculty of Agronomy, Čačak, Serbia
E-mail: sonjag@polj.uns.ac.rs

Rice Weevil(Sitophilus oryzae L., Coleoptera: Curculionidae) is one of the major economic pest of
stored grain products found in all facilities used for storage and processing of plant products. During
the past few decades application of synthetic insecticides as grain protectants and seed treatments for
storage pests control has been a standard practice. However, with growing evidence that many
conventional pesticides can leave residues in food and adversely affect the environment and human
health, the demand of residue-free food and increasing environmental concern necessitated adoption of
safer means of pest management. Recently, there has been a growing interest in research concerning
alternatives to chemical insecticides for stored grain pest management like the use of plant-based
preparations i.e. botanicals. The present study aimed to assess the potential repellent and/or insecticidal
activity of several plant extracts and botanical insecticides against S. oryzaein laboratory conditions.
Ethanol extracts (0.5, 1 and 2%) of Echium italicum, Verbascum nigrum and Erigeron canadensis, and
botanical insecticides based on pyrethrin (0.01, 0.02 and 0.05%) and azadirachtin (0.75, 1.5 and 3 %)
were used in this bioassay, while distilled water was the control. The insecticidal effect was determined
in fumigant and contact toxicity test in glass tubes and contact-digestive test on grain (expressed in %
of mortality). Repellent activity was assessed for 2 % concentrations of plant extracts, using Y tube
olfactometer (expressed in Preference Index-PI (-1.00 to -0.1 repellent; -0.1 to +0.1 neutral; +0.1 to
+1.0 attractant))while antifeeding activity was assessed in “no-choice test” (expressed in AFI (<20 - no
antifeeding activity; 50> AFI ≥ 20 - slightly antifeeding activity; 70> AFI ≥ 50 - medium antifeeding
activity; ≥ 70 - strong antifeeding activity)). Effects were determined after 12, 24, 48, 72 h and 7 days.
Regardless on the tested preparation or concentration, no fumigant activity was registered in any
treatment (mortality ranged from 0-2%). However, contact test in glass tubes indicate at high toxicity
of only pyrethin and azadirachtin based preparations after 24 h of exposure with achieved mortality
ranging from 77.5 to 100%, regardless on the concentration. In contact-digestive test on grain, high and
satisfactory mortality compared to the control (0%) after 24 h and 48 h of exposure was recorded in
treatment with Verbascum at 2% rate (95-100%) and Echium at 0.5 and 1% rates (95-100%). In
treatment with 2% extract of E. canadensis after 24 h the mortality of rice weevils was 73.3%, while
after 48h, regardless on the concentration, it ranged from 76.7 to 93.3%, and after 72 h from 91.7 to
100%. According to PI values obtained in the olfactometric test, the 2% ethanol extracts of Echium (-
0.47) and Verbascum (-0.80) expressed repellent activity compared to the untreated control, while for
other tested preparations PI ranged from +0.1 to 1 indicting the absence of repellency. Based on the
AFI values, and excluding botanicals that caused high initial mortality in contact tests, only 0.5 and 1%
extract of E. canadensis expressed strong antifeeding activity towards S. oryzae (88.68%), after seven
days of exposure.

Acknowledgments: The authors acknowledge the financial support of the Ministry of Education and
Science, Republic of Serbia, Project Ref. III46008.

763
Contaminants in food and feed

DETERMINATION OF PESTICIDE RESIDUES IN CHERRIES FROM CONVENTIONAL

PRODUCTION BY GAS CHROMATOGRAPHY TANDEM MASS SPECTROMETRY

Bursić Vojislava1, Vuković Gorica2, Špirović Bojana3, Lazić Sanja1, Cara Magdalena4, Vuković
Slavica1, Gvozdenac Sonja1
1
Faculty of Agriculture, University of Novi Sad, Serbia,
2
Institute of Public Health of Belgrade, Belgrade, Serbia,
3
Faculty of Agriculture, University of Belgrade, Serbia,
4
Faculty of Agriculture and Environment, Agricultural University of Tirana, Albania.
e-mail: bursicv@polj.uns.ac.rs

Cherry production, besides being affected by agents of plant diseases, phytopatogenic bacteria and
viruses(Blumeriella jaapii, Monilina spp., Stigmina carpophila), can also be badly affected by pests
Rhagoletis cerasi (cherry fruit fly), Myzus cerasi (cherry blackfly), Aculus fockeui (sour cherry rust
mite) and Rynchites auratus (sour cherry weevil). In order to obtain a competative product for the
market it is necessary to apply a many treatments of the fruits aimed at the control of diseases and
pests. On our market there are 46 compounds registered for the use in cherry protection out of which
19 are insecticides, 5 acaricides and 22 fungicides. An adequate programme of cherry protection
accompanied by an appropriate selection of pesticide compounds and their well-timed application will
result in high and quality yields. During 2012, in the protection of cherries according to GAP, 9
pesticides were used (5 fungicides: Funomil, Signum, Agrodin, Captan WP-50, Swich 62.5-WG and 4
insecticides: Actara, Konzul, Tonus and Chess 50-WG). As the cherry fruits are predominantly
consumed fresh, and to a lesser degree in processing, there is justified concern that due to a great
number of treatments the cherry fruits can contain the pesticide residues above the maximum residue
level – MRLs. The most efficient approach to pesticide analyses is the application of multi-residue
method (MRM). Anastasiades et al. (2003.) developed a quick, easy, cheap, effective, rugged and safe
method – QuEChERS.A simple multi-residue method was evaluated for the determination of pesticide
residues in cherries using GC-MS/MS for the analysis. The modified QuEChERS method was
evaluated in the coloured matrix, such as cherries. This extraction method involves sample extraction
with acetonitrile for 3 min on vortex mixer and permits the salt-out liquid−liquid partitioning step
using magnesium sulfate anhydrous, sodium chloride, trisodium citrate dihydrate and sodium citrate
dibasic sesquihydrate. After shaking and centrifugation, the cleanup was done by adding 5 ml of
extract to anhydrous MgSO 4 , PSA, and GBC (it has a strong affinity towards planar molecules thus
causing discolouration of the extract). After a repeated centrifugation 2 ml of extract was evaporated to
dryness, and reconstituted in 2 ml of hexan/acetone (9/1,V/V). The optimized analytical conditions
were evaluated in terms of recoveries, reproducibility, limits of quantification and detection for 8
pesticides. Some significant matrix effects observed for most of the tested pesticides were eliminated
using matrix-matched calibration.The linearity was studied in the range of 0.02–1.00 μg/ml with the R2
higher than 0.99.The recovery data were obtained by spiking blank samples at three concentration
levels (0.05, 0.1 and 0.5 mg/kg) yealding recoveries in the range of 84.9-100.4%. The precision values,
expressed as RSD, were lower than 11.14%. The LOQs were established as 10 μg/kg. The PCB 52 was
used as an internal standard. The validated method was used in the determination of the residues of
chlorpyriphos, cypermethrin, acetamiprid, pimetrozine, tiophanat methyl,boscalid, dodin and captan in
the samples of treated cherries – of Aida, Alex, Margit and Šandor varieties. The values of detected
pesticide residues did not exceed the MRLs.
Keywords: Pesticide residues, cherries, GC-MS/MS
Anastassiades M, Lehotay S.J., Stajnbaher D., Schenck F.J. (2003). Fast and easy multiresidue method
employing acetonitrile extraction/partitioning and dispersive solid-phase extraction for the
determination of pesticide residues in produce. Journal of AOAC International. 86 (2): 412-31.

764
Effects of Food Constituents on Structure Texture and Flavour

ZOOTECHNIC PERFORMANCES OF BOILER CHICHEN WITH LACTOBACILLUS

ACIDOPHILUS AND CLAY SUPPLEMENTATION

A. Ayachi1; N.Heleili1; O. Bennoune2; D. Ouachem3

e-mail : aayachi54@yahoo.fr

1. Laboratory of Microbiology Veterinary and Agronomic Institute University of Batna

2. Laboratory of Zootechny Veterinary and Agronomic Institute University of Batna
3. Laboratory of Histology Veterinary and Agronomic Institute University of Batna
4. Laboratory of Hidaoa Veterinary and Agronomic Institute University of Batna

The growth factors and antibiotics used as food additives in poultry nutrition to improve the zootechnic
performances cause severe problems in human, the antibioresistance is one of the most frequent. Thus,
actually a new orientation, to avoid and substitute these food additives by the probiotics and other
materials, is installed. Lactobacillus acidophilus is used as a competitive additive to eliminate
pathogen bacteria as Salmonella, Clostridium, and Campylobacter while Clay supplementation is
added to feed in order to increase zootechnic performances.
In the first experiment, Forty hundred chicks (one day old) were divided randomly into four equal
groups and reared for 56 days; the food of the first group was supplemented with Lactobacillus
acidophilus, the second group watered with clay and Lactobacillus acidophilus, the third group
received only the clay and the last one have been kept as control. No antibiotic and no coocidiostatic
have been used. Weight gain and food consumption were assessed weekly.
In the second experiment, at the age of 8 weeks, we again controlled the performance, the carcass
yield, the state litter quality and the relatif weight of the bursa of Fabricius.
This study revealed that using Lactobacillus acidophilusas food additive enhance the daily weight
gain, but using association of clay and Lactobacillus acidophilus is the best to boost the daily weight
gain 550 ± 69 g versus 484 ± 80 g in control and to reduce rate of mortality. (6.66% versus 8.66% in
control)
The results of the second trial showed that clay contribuate significantly in a high litter quality related
to a low rate of moisture (10.3 % ; p = 0.03) and increasing the immunity by the higher relative weight
of the bursa of Fabricius (33 % ; p = 0.01). Also, at slaughter, clay reduce positively the abdominal fat
by 5 %. In parallel, at 56 days age, no significant difference is observed on the other studied
parameters.
References
Pasha, T.N., Farooq, M.U, Khattak, F.M., 2007. Anim. Feed. Sci. Technol, 132: 103-110.
Salari, S., Kermanshahi, H., Moghaddam, H.N., 2006. Intnat. J. Poul. Sci, 5 (1): 31-34.
Xia, M.S., Hu, C.H., Xu, Z.R., 2004. Poult. Sci, 83 : 1868-1875.
Key words: zootechnic performance, Lactobacillus acidophilus, clay, broiler

765
Contaminants in food and feed

MICROBIOLOGICAL QUALITY OF WHEAT FLOUR CONSUMED IN MOROCCO

Jihane Ennadir,a Rachida Hassikou,a Fatima Bouazza,a Zakaria Mennane,b Amina Ouazzani
Touhami,c Reda Charof,b Khadija Khedidb
a
Laboratoire de botanique, Unité de mycologie, Faculté des sciences, Université Mohammed V, 4
avenue Ibn Battouta, B.P. 1014 RP, 11000 Rabat, Maroc.
b
Département de bactériologie, Institut national d’hygiène, avenue Ibn Batouta, B.P. 769, Agdal,
Rabat, 11000, Maroc.
c
Laboratoire de botanique et de protection des plantes, Faculté des sciences, Université Ibn Tofaïl, B.P.
133, 14000 Kénitra.

Cereal products (soft and hard wheat) are a basic staple food in the Moroccan diet. A total of 60
samples of two types of wheat flours used for human consumption were collected; 30 samples among
this collection were obtained from various households using Moroccan varieties of wheat produced in
traditional flour mills. The rest of the samples were purchased from retail wheat flour sources in the
Rabat and Sale city markets. Standard plate counts (SPC), total and faecal coliforms, Clostridium,
Salmonella spp., Shigella spp., Staphylococcus aureus, Listeria monocytogenes, yeast, lactic acid
bacteria, and molds, were carried out to assess the microbiological quality of wheat flour.
Microbiological interpretation of the criteria was performed according to standards implemented by the
Codex Alimentarius Commission. Most frequent counts, in traditional and industrial wheat flour, were
total aerobic mesophilic bacteria with an average 4 × 104 and 2.5 × 104 cfu/g, respectively. The results
showed higher coliform and fungi counts in house than in commercial samples. Pathogenic flora as
Salmonella spp., Shigell aspp., S. aureus, L. monocytogenes, and Clostridium were not detected in all
investigated samples. Bacterial strains isolated from both flours belong to the following genera:
Enterobacter spp., Serratia spp., Klebsiella spp., Pantoea spp., Leclercia spp., Proteus spp. The most
frequent genus of the investigated isolates was Aspergillus (81 %). Microbial counts were lower than
the limit laid down in the Codex Alimentarius, attributing to these flours a satisfactory microbiological
quality.

766
New Developments in Food Processing and Novel Foods

UTILIZATION OF INFRARED HEAT-MOISTURE TREATED CORN STARCH IN GLUTEN-

FREE NOODLE PRODUCTION

Arzu Basman1, S. Ozden Ismailoglu2, Pelinsu Ciftci1

1
Hacettepe University, Food Engineering Department, Beytepe, Ankara, Turkey
2
Unmas Unlu Mamuller San.Tic.A.S., Umraniye, Istanbul, Turkey
basman@hacettepe.edu.tr

Preference of consumers towards natural and safe foods encourages manufacturers to modify starch by
using physical methods. Heat-moisture treatment (HMT) is one of the physical methods and starch with a
moisture content of 10-30% is kept at 90-120ºC in an oven, autoclave or microwave for modification. To
the best of our knowledge, in literature, infrared treatment was not used in the production of HMT starch.
Recommendations were given in literature on HMT starch utilization in some products but only few
studies were carried out.
Starch is used in gluten-free food for celiac patients who cannot tolerate gluten and gluten-like proteins.
The lack of gluten causes major problems in dough processing and product quality. To solve these
problems, gums and/or emulsifiers are added or some pretreatments can be applied to raw materials. In
order to determine potential of modified starch to overcome the problems encountered during dough
processing and its ability to increase quality, infrared heat-moisture treated corn starch was used in gluten-
free noodle production and quality characteristics of noodles were investigated.
Corn starch was tempered to different moisture contents (20%,30%) and treated at 550W, 730W infrared
powers for 30,60,90 min. For noodle production, HMT corn starch or native corn starch (100g),
gelatinized corn flour and xanthan gum (1%) were mixed for 13min. Gelatinized corn flour was prepared
by holding the mixture of corn flour (100g) and water (150 ml) in a boiling water bath for 5min. Noodle
including only corn flour was produced by using corn flour instead of corn starch. Dough was rested at
35ºC for 30min., passed through reduction rolls of a noodle machine. Dough sheet was cut into noodle
strips and then dried at 45ºC for 23h.
Cooking loss for the noodle including only corn flour was 29.2% and native starch was 26.4%.HMT
starch addition to formula generally caused a decrease in cooking loss. The lowest cooking loss value
(21.9%) was obtained for the noodle including starch (30% moisture) treated at 730W for 90 min. Total
organic matter (TOM) for noodle including only corn flour was 3.23%and native starch was 1.90%. As
compared to the noodle including native starch, noodles including 90min treated HMT starches were
comparable in terms of TOM. Higher water absorption values were obtained for some of the noodles
including HMT. Utilization of HMT starch in noodle production gave noodles with lower swelling volume
and maximum force values. But maximum force values were comparable with that of noodle including
only corn flour. Noodle including only corn flour gave the lowest sensory scores. HMT starch addition
improved the sensory properties and some HMT starches gave noodles with better chewing properties and
taste. Starch (30% moisture) treated at 730W for 90min. gave noodle with the best sensory scores and
cooking loss.
Good results obtained in the project revealed potential use of infrared in industrial physical starch
modification as an alternative fast and economic new technology and potential use of HMT starch in high
quality gluten-free noodle production.

Keywords: heat-moisture treatment, infrared, corn starch, gluten-free, noodle

3The authors wish to thank the Scientific and Technical Research Council of Turkey (Project
No:TOGTAG-111O529) for the financial support.

767
Quality Markers in Food

ISO 22000 IMPLEMENTATION IN DAIRY COMPANY

Haron M. Jawasreh and Taha M. Rababah

Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110

There is an increase in the customer demand for safe food. This has lead food processing companies to
develop food safety management systems, which are based on ISO 22000.The objective of this study
was to explore the ISO 22000 elements in Dairy Company. Dairy Company produces Different kinds
of dairy products such as milk, yoghurt, cheese.., etc. It was found that ISO 22000 seeks to bring about
the best practices for customer and regulatory requirements. IT is based on the quality cycle, which
demands planning, implementation, assessment and improvement. The ISO 2200 system was designed
to be used to prevent the occurrence of food hazards from production through manufacturing, storage
and distribution of ISO 22000 products. In the implementation of ISO 22000 program in the company
it was clear that the products can be contaminated by chemical and physical, and microbial hazards
during the processing steps. From the determination these hazards, control and record them on scales
and sheets it was obvious that the company got all the benefits of ISO 22000 and at the end reaching
the consumer safe food which will be expected to increase the consumer demand and the company
profit. The company recommended in the future applying to get the ISO 22000 certificate.

768
 THE EFFECTS OF NUTRITIONAL POLYAMINES ON HUMAN HEALTH

Nihal Büyükuslu, Sine Özmen Togay

Istanbul Medipol University, Faculty of Health Sciences, Department of Nutrition and Dietetics

The polyamines spermine, spermidine and putrescine are small, positively charged molecules that
are naturally present in all cells. In mammalian cells, the ornithine forms putrescine by the action of
the enzyme ornithine decarboxylase. Putrescine then forms spermidine and spermine through a
reversible metabolic process. The body pool of polyamines is maintained by three sources:
endogenous or de novo biosynthesis, intestinal microorganisms, and exogenous supply through the
diet. The external dietary source provides a larger quantity of polyamines than the endogenous
biosynthesis. Therefore the nutritional polyamines are important for metabolism in terms of the
results for human health.

Studies reporting the contents of polyamines in foods show that polyamines are present in variable
amounts in each food item between studies and even between samples of the same types of foods
within studies. Many strains of bacteria are capable of manufacturing polyamines, including
Bacillus, Clostridium, Enterobacteriaceae, Enterococcus, Klebsiella, Morganella, and Proteus.
The concentration of polyamines in spoiled food can be toxic.
The mean dietary intake of polyamines has been estimated in several countries. In Europe, a higher
intake of total polyamines (700 µmol/d) was reported in the Mediterranean regions compared to
350–500 µmol/d in the UK and northern Europe. These dietary differences in the pattern of foods
and polyamine intake have been associated with differences in the incidence of chronic diseases –
the Mediterranean diet is known to be protective.
Diet can regulate biosynthesis of polyamines. Because of their roles in cellular growth, normal
function, and proliferation, these biologically active compounds have been of main interest among
the group of biogenic amines. In addition, polyamines are involved in the differentiation of immune
cells as well as in regulation of inflammatory reactions, and they exert a suppressor effect on
pulmonary immunologic and intestinal immunoallergic responses. Polyamines are very important
growth factors in infants. Because of high concentration in human milk, breast-fed babies are on
average a bit larger than formulas fed, and have a lower incidence of food allergy later on in life. In
addition, spermine and spermidine have been shown to display a significant antiglycation effect at
physiological concentration suggesting the role for polyamines in diabetes. Polyamines have many
biological activities for the possible inhibition of age-associated diseases as the recent studies have
shown the contribution of polyamines on longevity of various living organisms including
mammals.
On the other hand numerous reports have shown that both blood and urine polyamine
concentrations are often increased in cancer patients. It has been shown that increased polyamine
levels are associated with increased cell proliferation as well as expression of genes affecting tumor
invasion and metastasis. Since the sources of intestinal polyamines come from foods and intestinal
microbiota, decrease in blood polyamine levels can be successfully achieved by eliminating
intestinal microbiota in addition to restricting food polyamines. Because polyamines are essential
for cell growth, the increased capability of polyamine synthesis could reflect enhanced tumor
proliferation.
Due to the dietary polyamines seem to be have both adverse and beneficial effects on human health
it seems that a polyamine database from foods produced in Turkey and the surveys on nutritional
intake of society will provide enourmous information to direct people for proper daily polyamine
diet.

Keywords: polyamines, nutrition, human health

769
 APPARENT VOLUMETRIC PROPERTIES OF CASEINS AT HIGH PRESSURE

Guignon B.1, Mena Cabezas E.1, Costard E.1, Sanz P. D.1, Hidalgo E.2, Taravillo M.2, Baonza V.G.2
MALTA-Consolider Team
1
Departement of Processes. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC). C/ José
Antonio Nováis, 10. Ciudad Universitaria. 28040 Madrid. Spain. pedro.sanz@csic.es
2
Departamento de Química Física I, Facultad de Ciencias Químicas, Universidad Complutense de Madrid,
28040 Madrid, Spain

The use of pressure in food processing has introduced a new dimension to deal with food safety and
quality. In particular, opportunities exist to create true taste products with original texture by modifying
proteins technological properties. For this purpose, the utmost understanding of phenomena under
pressure is desirable. Water plays a major role in protein changes under pressure. This was concluded after
post-treatment analyses, from theoretical considerations and from the rather scarce in situ-measurements
under pressure. While considerable progresses have been made in the knowledge of proteins behavior with
pressure, the understanding of the mechanisms leading to such a behavior still remains incomplete. The
study of the protein-water interaction directly under pressure, though challenging on a technical point of
view, is expected to give a more detailed and representative insight on it. The apparent specific volume of
a protein includes the contribution of the water molecules layer that surrounds the protein so its
determination could be a way to obtain some interesting information. Thus, our objective was to evaluate
the apparent specific volume of proteins under pressure. Caseins from sodium caseinate in aqueous
solution were chosen as the studied system. The effect of caseins concentration on the apparent volumetric
properties was first checked at atmospheric pressure using density and ultrasound velocity measurements.
A variable volume piezometer then provided us with the specific volumes of the caseins solution as a
function of pressure up to 700 MPa at 25 ºC [1]. The speed of sound in the caseins solution was also
obtained under high pressure by mean of the multiple reflection method [2]. From these data and the
corresponding ones for water, the methodology to derive the apparent volumetric properties as a function
of pressure was discussed. In spite of a higher experimental uncertainty at high pressure than for the
results at atmospheric pressure, both the apparent specific volume and the apparent adiabatic
compressibility show a change of tendency with pressure at 200-300 MPa. This change is explained
focusing on the transition of water molecules into a more compact organization in that region of pressure
and temperature [3].
Keywords:High hydrostatic pressure; Apparent specific volume; Caseins.
References
[1] Guignon B, Aparicio C, & Sanz PD (2010). J. Chem. Eng. Data 55 3338-3345.
[2]Hidalgo Baltasar E, Taravillo M, Baonza VG, Sanz PD, & Guignon B (2011) J. Chem. Eng. Data 56
4800-4807.
[3] Saitta AM, & Datchi F (2003) Physical Review E 67 020201.

770
 CHITOSAN-BASED FILM AS PRESERVATIVE IN WHITE WINE PRODUCTION

Cláudia Nunes1*, Élia Maricato1, Ângela Cunha1, Joana Coimbra2, Eduarda Pereira3, Sónia Mendo4, Ana
Rodrigues5, José A. Lopes da Silva1, and Manuel A Coimbra1
1
QOPNA and 3CESAM, Department of Chemistry, University of Aveiro, Aveiro, Portugal
2
LCA – Laboratório Central de Análises, University of Aveiro, Aveiro, Portugal
4
CESAM,Department of Biology, University of Aveiro, Aveiro, Portugal
5
Dão Sul –Sociedade Vitivinícola, S.A., Carregal do Sal, Portugal
*
E-mail: claudianunes@ua.pt

Sulphur dioxide (SO2) is widely used in winemaking due to its antiseptic and antioxidant properties. However,
the sulphites have been related to intolerance and/or allergic reactions in a large number of consumers. For this
reason, it is important to have an alternative strategy to eliminate the use of SO 2 as a preservative in winemaking,
searching for new healthier and safe strategies [1]. Chitosan films have an increasing interest in food industry to
increase the shelf-life of foodstuffs because of their characteristics such as biocompatibility, non-toxicity,
antioxidant activity, and antimicrobial properties.
In this work, chitosan-based films were used as an alternative process for white wine preservation allowing the
production of wines without the use of SO2. Since chitosan films are soluble in aqueous acidic media, cross-
linking of chitosan with genipin to form a network was the strategy used to prepare acidic media stable chitosan
films. To improve their antioxidant activity, red wine phenolic compounds were also grafted to the glucosamine
residues of chitosan [2]. These chitosan-phenolic compounds-genipin films, which have a good antioxidant
activity and low solubility in acid pH, were tested in the wine as preservative.
At the end of the alcoholic fermentation, the chitosan-based films were dipped into the white wine. Wines
without any treatment and wines with 40 ppm of SO 2 were also produced as controls. The effect of chitosan-
based films on white wine properties was evaluated along one year of storage by determination of microbial load,
phenolic compounds content, iron content, and colour. Sensorial analyses were also performed by a trained panel
of experts.
The wine treated with the chitosan-based films showed microbiological stability after one year of storage, with no
growth of yeast or bacteria. The content of phenolic compounds was slightly lower for the wines treated with the
chitosan-based films comparing with the untreated wine and the wine with SO2. It was observed that in these
wines the content of iron was lower (about 50 %), which revealed the capacity of the chitosan-based films to
complex these ions, possibly contributing to the inhibition of the Fenton reaction. This was also inferred by the
colour of the wines with the chitosan-based films that was greener (lower a* values of CIELAB parameters) and
less yellow (lower b*) comparing to the untreated wines. Sensorial analysis revealed that the wines treated with
chitosan-based film had a good global evaluation for taste, aroma, and colour.
These results show the efficiency of chitosan-based films on wine preservation, namely the antimicrobial and
antioxidant properties, maintaining the sensorial characteristics of the white wine. Therefore, this methodology
has the potential to be applied for the replacement of SO 2 during winemaking [3].
Keywords: chitosan-based films; sulphur dioxide;winemaking; antimicrobial; antioxidant
Acknowledgements:
This work had the financial support of QREN Project 3462, FCT (PTDC/AGR-ALI/101251/2008), and Research
Unit 62/94 QOPNA (project PEst-C/QUI/UI0062/2011). C. Nunes thanks FCT for the grant
(SFRH/BPD/46584/2008).

References:
[1] Santos, M., Nunes, C., Saraiva, J., and Coimbra, M., Chemical and physical methodologies for the
replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations.
European Food Research and Technology, 2012. 234(1),1-12.
[2] Nunes, C., Maricato, É., Cunha, Â., Nunes, A, Lopes da Silva, J.A., and Coimbra, M.A., Chitosan-caffeic
acid-genipin films presenting enhanced antioxidant activity and stability in acidic media. Carbohydrate Polymers,
2013. 91, 236-243.
[3] Coimbra, M.A., Nunes, C., Maricato, E., Cunha, A., Lopes da Silva, J.A., Mendo, S., Winemaking process
without sulfur dioxide addition using chitosan-based films. 2012, PCT/PT2012/000043.

771
New developments in food processing and novel foods
DEVELOPMENT OF TECHNOLOGY OF NATURAL DYE FROM THE AMARANTH OF LOCAL ORIGIN
Uazhanova Raushan, Alimardanova Mariam
Almaty Technological University
raushan_u67@mail.ru, alimardan.m.atu4@mail.ru
Formation of the traditional color of food is done by adding salts of nitrogenous acid. From a hygienic point of view of synt hetic dyes have a negative
impact on living organisms, as there is a risk of accumulation of high concentrations of carcinogenic compounds in the biochemical transformation of
residual sodium nitrite. Therefore the search for natural food dyes is one of the important tasks of the food industry. In accordance with the proposed food
formula of XXI century a consumption of natural ingredients with the specified composition, high biological and nutritional value should be provided. The
use of natural dyes for food production, in particular, from amaranth, would eliminate the use of synthetic dyes and improve nutritive and biological value
of food.
The unbalanced nutrition leads, as a consequence, to reduced immunity and increased susceptibility to disease. The need of fo od fortification, not only by
the vitamins, but also by other lacking micronutrients (minerals, food fibers, polyunsaturated fatty acids, biologically active supplements of a natural origin),
which increase the body's defenses, is the main objective of food producers.
Purpose of scientific work: To develop theoretical preconditions and practical recommendations for production of food dyes from amaranth with intensive
and steady coloring.
Research methods: There had been used standard methods for determination of physical and chemical studies of natural food dyes: solubility, resistance to
temperature and pH changes, keeping the color of dye solutions during the storage, tests for toxicity, as well as their impact on the main components of the
painted product.
Work summary: As a result of researches the technology of receiving food natural dye from amaranth leaves in vitro is developed by an extraction method,
and also physical and chemical researches of samples in the laboratory conditions are conducted.
This work contains the characteristics of the amaranth plant of species A.Cruentus, which is characterized by a low content of red-violet pigments, but a lot
of Amaranthine. The choice of above-mentioned dyes is caused not only by the color scale, but also according to indications of their harmlessness and
possibility of application in food technology (confectionery, dairy, meat products and soft drinks).
The technological scheme of dye extraction from the amaranth
Raw materials: The leaves and stems
↓
Preparation of raw materials
↓
Grinding
↓
Extraction

Pressed mass ← Pressing → Filtration

Stabilization

Treatment in a vacuum evaporator

The concentrate obtaining

Drying
Table 1 – Physical and chemical indicators of dye from beet and amaranth
Anthocyan dye from Content pH of 3% solution titratable acidity
of the dye
dry matter, % coloring matter, g/100 g total ash,% grad ml 1n/100g
beet 94.3 40 9.8 5.8 0.7 1.0
amaranth 95.0 90 7.9 6.6 0.6 1.0
Table 2 – Influence of an offered way of receiving Anthocyanin dye on safety of its red color
Anthocyanin dye from The interval of stability of the red color dye, pH The degree of change of dye’s red color after two hours of heating at t = 80 0C,%
amaranth 1-6.6 10
beet 1-5.8 16
Table 3 – Chemical composition of the dye from amaranth
Components Content of dry matter,%
Fats 8.0
Proteins 17.00
Carbohydrates 6.8
Cellulose 68.2
Minerals in mg/100 g:
Na 86
K 288
Co 37
Mg 43
Р 43
Fе 1.4
Vitamins, mg/100g:
β–carotene 0.01
В1 0.02
В2 0.04
РР 0.2
С 10
Table 4 – Comparative quality of food coloring powder from beet and amaranth
Indicator name The significance of indicator
Dye from Beet
Organoleptic indicators: dry, flowing powder with no lumps
A) appearance sour, without any other taste
B) taste red
C) color
Dye from Amaranth
Organoleptic indicators:
A) appearance dry, flowing powder with no lumps
B) taste sweet, slight smell without smack
C) color intense red
Conclusion: The technology of receiving anthocyans dye from beet and amaranth is developed, moreover, the stability and content of pigments in the
amaranth dye exceeds the identical performance in the dye from beet.
This anthocyan dye is recommended for use as a substitute for synthetic dyes. The use of food coloring in the required dosage is perfectly safe, improves the
nutritional value of the product as well as enriches it with vitamins and trace elements.
Safety and nutritional value of amaranth dye was confirmed by the conclusion of JSC "Kazakh Academ y of Nutrition" in the finished product, acts of
tasting in the ATU laboratory and tests being held on the production.

772
Functional Foods & Ingredients

Utilization of Lime Processing Waste for marmalade production

Maryam Afrasiabi, Yahya Maghsoudlou

Gorgan University of Agricultural Science and Natural Resources

The processing of citrus results in high amounts of waste materials. A disposal of these materials
usually represents problems. Thus new aspects concerning the use of these wastes as byproducts
for the production of food products with high nutritional value have gained increasing interest
because these are high-value products and moreover their recovery may be economically attractive.
In this research, the possibility of production of lime marmalade prepared by lime processing waste
was evaluated. Soaking in cold water was proved to be the best debittering process. Debiterred lime
pomace was filtered and blanched and several lime marmalade formulations were produced.
Physico-chemical and sensory characteristics of the samples were evaluated. Means were compared
at significance level of 5% by Duncan test. The results showed that the sample containing 36.7%
lime pomace , 3.42% glucose syrup and 16% pectin had the best formula which could be produced
in large scale. Key Words: lime, processing waste, marmalade, debittering

773

774
New developments in food processing and novel foods

SACCHAROMYCES CEREVISIAE TRANSFORMANT GENES AS A TOOL FOR THE

PRODUCTION OF ANTIAFLATOXIGENIC AGENTS

Soher E. Aly1, Amal S. Hathout1, Nevien A. Abo-Sereih2, Khalid F.El. Masry3

1
Food Toxicology and Contaminant Dept,
2
Microbial Genetics Dept,
3
National Research Centre, Dokki 12622,
Cairo, Egypt
Saccharomyces cerevisiae is a safe, non-toxic, non-pathogenic, thermophilic yeast and has become
a powerful model system for biological research in a wide range of fields of study. The aim of the
current study was to use S. cerevisiae for the production of thymol through the transformation of
Thymus vulgaris genetic material and evaluation of the new microbial products as antiaflatoxigenic
and antioxidant activity. The study revealed that 40% of the yeast strains were able to produce
thymol in variable amount. Using different types of sugar (fructose, lactose, sucrose, mannose,
arabinose, glucose and corn steep) as a source of carbohydrate enhanced thymol bio-production,
whereas glucose and corn steep produced thymol more efficiently. The antioxidant properties of
thymol were examined by two methods DPPH scavenging activity examination, and 󲐀-
Carotene/linoleic acid assay and both examinations showed the highest antioxidant properties.
Mycelia dry weight (MDW) and aflatoxin (AF) production by Aspergillus parasiticus were
decreased using different concentration of thymol (75, 100, 125, 150, 175, 200 and 250 ppm) and
were dependant on the presence of active components and their concentrations. In conclusion the
transformation of plant genes to S. cerevisiae is considered a major technique for the production of
active components that can be used as food preservatives against fungal growth and mycotoxin
production. Moreover, this is an easy, safe and economic approach. Key words: Thymus vulgaris;
Saccharomyces cerevisiae; thymol; antiaflatoxigenic; antioxidant; gene transformatiolayed.

774
Functional Foods & Ingredients

EVALUATION OF HYPOGLYCEMIC AND SUB-ACUTE TOXICITY OF

THYMOQUINONE EFFECTS ON NORMAL AND
NICOTINAMIDE/STREPTOZOTOCIN INDUCED-DIABETIC RATS

Sobhi Widad1,2*, Belmouhoub messaoud2, Khettal Bachra2 , Atmani Djebbar3, Benboubetra

Mustapha1
1
Laboratory of applied biochemistry, University Farhat ABBAS, Sétif 19000 Algeria.
2
Laboratory of biotechnology and ethno-botany, University Abderrahman MIRA, Béjaia 06000
Algeria.
3
Laboratory of applied biochemistry, University Abderrahman MIRA, Béjaia 06000 Algeria.

Thymoquinone is the major constituent of volatile oil of Nigella sativa seeds. It wasused for its
antioxidant and antitumoral and anti-inflammatory proprieties. The aim of this study is to evaluate
the acute and chronic toxicity of this compound. Thymoquinone was administrated to female rats
(25mg/kg) daily during 21days. Hepatic and nephritic toxicity was evaluated through the dosage of
biochemical titers and by using the histological analysis. Results indicate that thymoquinone don’t
affect the hepatic and nephritic titers. However, histological analysis demonstrates that liver tissues
present some lesions but not the nephritic tissues.
Diabetic-induced streptozotocine female rats treated with 25mg/kg daily indicate that
thymoquinone reduces the hyperglycemia (20%) after 21days of treatment. Histological analysis of
pancreatic tissues demonstrates a partial regeneration of Langerhans islets.
Results indicate that thymoquinone used with this concentration (25mg/kg) don’t presents a
significative toxicity and its hypoglycemic effect could be explained by the action on Langerhans
islets.

Keywords : Thymoquinone, acute toxicity, regeneration of Langerhans islets

775
Traditional Foods: Physical and Chemical Properties

EVOLUTION OF QUALITY PARAMETERS OF OLIVE OIL FROM JIJEL

Hamida BENABID

Institut de Nutrition, d’Alimentation et des Technologies Agro-Alimentaires INATAA, Université

Mentouri, Constantine, 25000,
hamida.benabid@yahoo.fr

Olive oilis one of the food materials which occupies a place of choice. It has always been part of
the Mediterranean culinary traditions, it has acquired an essential role in modern nutritional
research which has shown its medicinal and cosmetic properties.
Olive oil is still extracted following old fashioned cottage industry techniques (press system) in
several olive-geographical origin of the country, especially in the mountainous zones of Jijel.
The present work aims to monitor chemical parameters (acidity, peroxide index, the extinction
coefficients K232 and K270 ) of quality olive oils from the Sidi Abdelaziz (Jijel) regions,
according two modes of storage during six months.
The results showed that the quality parameters of olive oils increased during storage.
All oils have acidity percentage before and during storage which far exceed the standards COI,
2006.
The peroxide content exceeds the standard from the 4th month on (March) for two modes of
conservation.
The extinction coefficient at 232 nm shows a maximum after six months, whereas at 270 nm, its
value exceeds international standards from the second month of storage on (January).
The results revealed that the ability of the oil conservation is more influenced by the crushing
technology for each type of extraction, than by the state of the material implementation. It depends
on the physico-chemical characteristics of olive.

Keyword: Olive oil, Storage, Extraction process, Quality parameters.

776
Other Food Chemistry Related Topics

CHEMICAL COMPOSITION AND ANTIBACTERIAL ACTIVITY OF POLYPHENOLS

AND ESSENTIAL OILS OF Ruta chalepensis GROWING IN ALGERIA

Bedjou fatiha Touati naima , Houacine samira, Kernou amel and Saidani Karima

Laboratory of Vegetal Biotechnology and Ethnobotany , Faculty of Life Sciences , university of

Bejaia in Algeria

essential oils against bacteria was moderate because phenols showed generally higher activity than
The resistance to antimicrobial agents develops more and more quickly .This phenomenon is
particularly marked for pathogenic microorganisms .The aim of our study was to test antibacterial
activities of extracts of a local medicinal plant Ruta chalepensis growing in different regions of
north Algeria.
The yield of extraction of essential oil was about 4,21% , 0,72% and 3,18% respectively for the
regions of Melbou , cap carbon and Amizour. According to our results and the results of other
authors Ruta chalepensis is rich in phenolic compounds Sipgno et al., 2007.
The present study demonstrated that the extracts have moderated antibacterial effect according to
several authors. Asignificant antimicrobial activity of essential oils and polyphenols are showed
against two pathogenic strains: Staphylococcus aureus and Pseudomonas aeruginosa.
The identification of components of essential oil of Ruta chalepensis showed that the major
components are: the 2- Nonanone (13,61%) , the Undecanone (34,37%) and the Acetoxytridecane
(26,29%) for Ruta chalepensis growing in the region of Melbou ; and the 2-Nonanone (17,20%)
and the D-limonene (10,69%) for Ruta growing in the region of Cap carbon.
For this reason the activity of the other components , like cetonic compounds Alzoreky et
Nakahara, (2003).

Keywords: essential oils, phenols, antibacterial activity, chemical composition

777
Traditional Foods: Physical and Chemical Properties

QUALITY EVALUATION OF SOME HONEY FROM THE CENTRAL REGION OF

ALGERIA

Salim1 Z., B. Fallico2, E. Arena2, G. Ballistreri2 and L. Boughediri1

1
Laboratoire de recherche en Biologie Végétale et Environnement, Département de Biologie,
Faculté des Sciences, Université Badji Mokhtar –Annaba, Algeria
2
Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari, (DOFATA), Universita di
Catania, Via S. Sofia 98,95123 Catania Italy.
lboughediri@yahoo.com

Since the antique, the Apis mellifera L. honey is considered as a primordial nourishing matter of
human. Its nourishing value varies from a region to another, which depends essentially on its
physico-chemical and palynological compositions. The present work consists in studying 16
samples of honeys from the center of Algeria (Laghouat and Djelfa) by evaluating their physico-
chemical characteristics. Thus, water content, total sugar, electrical conductivity, ash, pH, acidity,
hydroxylmethylfurfural (HMF) and color were measured. The physicochemical parameters found
are within acceptable ranges; water 13.36 – 17.93%, total sugar 80.17 – 84.73%, pH 3.58 – 4.72,
total acidity 17.97 – 49.1 meq/kg, electrical conductivity 2.75x10-4 – 7.19x10-4 S/cm, ash 0.075 –
0.33%, and color 4.1 – 9.2 Pfund index. The HMF analysis showed that the majority of samples
were exposed to high temperature during the processing or the storage.

Keywords: Honey, quality, physicochemical parameters, Algeria

778
Effects of food processing on food constituents

INFLUENCE OF ADJUNCT CORYNEFORM CULTURES ON THE RIPENING OF

CHEDDAR CHEESE

Salah A. Mohamed

Food Science and Technology Department – Faculty of Agriculture

OmarAlmukhtar University – Elbeida – Libya

Cheddar cheeses were manufactured using two levels of inoculum; 105(first batch) and 107(second
batch) cfu/ml of faculatively anaerobic coryneform bacteria (Corynebacterium casei, C. flavescens,
C. mooreparkense and Microbacterium gubbeenense) with the objective of investigating the
effects of the adjunct cultures on the proteolysis in Cheddar cheese. Five experimental cheeses
(containing an adjunct culture in addition to the control cheese) were manufactured in Trials 1 and
2 at both inoculation levels. In the experimental cheeses, counts of adjuncts remained constant at ~
105cfu/g in the first batch and decreased from 107to 106cfu/g in the second batch, while numbers
of starter bacteria decreased from 109cfu/g to 105-107cfu/g and 106-107cfu/g in first and second
batches, respectively; on the other hand non-starter lactic acid bacteria in both batches started
growing after 4 months of ripening and reached 104-105cfu/g and 106cfu/g in first and second
batch, respectively. Proteolysis during ripening, measured by urea-polyacrylamide gel
electrophoresis and levels of water-soluble nitrogen, showed essentially no differences between the
control and experimental cheeses in both batches. However, the experimental cheeses had higher
levels of total free amino acids than did their corresponding controls throughout ripening, as well as
differences in profiles of individual free amino acids. Reverse-phase (RP)-HPLC of the 70 ml
100ml-1ethanol-soluble and -insoluble fractions showed differences between control cheese and
adjunct-containing cheeses and principal component analysis of chromatographic data from ethanol
soluble and insoluble fractions of the cheeses after 4 and 6 months of ripening clearly differentiated
between the control and experimental cheeses in first and second batches.

779

779
Traditional Foods: Physical and Chemical Properties

EFFECT OF COOKING, DRYING AND DEHULLING ON BULGUR QUALITY

Sfayhi, D., BenAbdallah, F., Elloumi, N

National Agronomic Reseach Institute of Tunisia

Rue Hédi Karray 2080 Ariana Tunisia

Bulgur is a cooked, dried, peeled wheat product (Triticum Durum). It can be grinded or not
depending on the traditional food. During cooking operation, the grain size increases and water is
absorbed to obtain uniform gelatinization of starch. After this step, the product undergoes to a
drying step, where the moisture content after drying conditions the following step, which is
dehulling. During this step the branny layers from grain are removed by abrasion. These processing
variables are important and control the final quality of the product. The objective of this work is to
study the effect of cooking time, moisture content after drying, dehulling time on bulgur quality. A
central composite plan was adopted for studying the simultaneous effects of processing variables
such as cooking time (0-50min), moisture content after drying (10-18%) and dehulling time (1-
4min) on bulgur quality (bulk density, colour, bulgur yield, ash content). In addition, optic
microscopies were carried out in order to study the effect of these factors on the grain peripheral
layers. The results show a significant effect of moisture content after drying on the bulgur quality.
This factor influences directly the persistence of aleurone layers and therefore the production of
healthy bulgur.

Keywords: Bulgur, cooking, drying, dehulling, quality

780
Functional Foods & Ingredients

EFFECTS OF SUN AND FREEZE-DRYING TECHNIQUES ON MOLECULAR, FATTY

ACIDS AND THERAPEUTIC PROPERTIES OF FERMENTED GOAT MILK PRODUCT

Khalil Ereifej1, Muhammad H. Alu’datt*1, Taha Rababah1, Ghaid J. Al-Rabadi2, Rami M.

Althnaibat1, Mohammad N. Alhamad1, Inteaz Alli3
1
Faculty of Agriculture, Jordan University of Science and Technology P. O. Box 3030, Irbid,
22110, Jordan.
2
Faculty of Agriculture, Mu’tah University, Karak, 61710 Jordan
3
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University,
21,111 Lakeshore Road, Ste. Anne-De-Bellevue, Quebec, H9X 3V9, Canada

This study investigated the effect of sun drying (Sd) or freeze drying (Fd) techniques on the
chemical, nutritional and biological properties of either unsalted (Us) or salted (Sa) Jameed
produced from goat milk. The products were characterized by measuring the chemical, physical
and biological properties. SDS-PAGE was used to characterize the effect of processing conditions
on protein subunits. Major new bands were found in in SDS-PAGE of Jameed prepared by SdUs
and FdUs from goat milk that was not found in SDS-PAGE of prepared Jameed by SdSa and FdSa.
Preparation of Jameed by using of either salt or without salt treatments of Jameed in sun drying
techniques of goat milk enhance the contents of short chain fatty acids. Result showed that the
preparation of Jameed from goat milk by SdWs decrease the content of caprylic acid. Preparation
of Jameed by sun drying and salt treatments from goat milk increased the stability, shelf life and
inhibitory activities of ACE and α-amylase for prepared Jameed . The optimum color values were
found in prepared Jameed from goat milk by FdSa. different processing treatment of Jameed have
influenced fatty acid content of all fatty acid profile except for margaric and oleic acid.

781
Functional Foods & Ingredients

CHARACTERIZATION AND BIOLOGICAL PROPERTIES OF DRY FERMENTED

PRODUCT (JAMEED) MANUFACTURED FROM COW MILK: COMPARISON OF SUN
AND FREEZE – DRYING
c
Muhammad H. Alu’datta*, Ghaid J. Al-Rabadib, Khaild M. Al-Ismail , Rami M. Althnaibata,
Khalil Ereifeja, Taha Rababaha, Mohammad N. Alhamadd and Peter J. Torleye
a
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of
Science and Technology P. O. Box 3030, Irbid, 22110, Jordan.
b
Department of Animal Production, Faculty of Agriculture, Mu’tah University, Karak, 61710
Jordan
c
Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan,
Jordan
d
Department of Natural Resources and Environment, Jordan University of Science and
Technology, Jordan.
e
E.H. Graham Centre for Agricultural Innovation, School of Agricultural and Wine Sciences,
Charles Sturt University, Wagga Wagga NSW 2678, Australia.

Traditionally, people in the Mediterranean area including Syria, Jordan and Iraq have produced and
consumed Jameed, a type of fermented dairy product. This study was carried out to evaluate the
effect of sun drying (Sd) or freeze drying (Fd) techniques on the chemical, nutritional and
biological properties of either unsalted (Us) or salted (Sa) Jameed produced from cow milk. The
products were characterized by measuring: yield, composition (protein and lipid content), fatty acid
profile and bioactivity (α-amylase and ACE inhibilition, and antioxidant activity). SDS-PAGE was
used to characterize the effect of processing conditions on protein subunits. The highest yield
(51.38%) was obtained in SdSa. New major bands were detected in prepared Jameed by either
SdUs and FdUs from cow milk compared to Jameed prepared by either of SdSa and FdSa.
Preparation of Jameed by SdUs increased the protein (63.5 g/100 g) and carbohydrate (29.5 g/100
g), and reduces the fat (2.7 g/100 g) and ash (4.4 g/100 g) contents. The optimum color values were
found in prepared Jameed from cow milk by SdSa. Preparation of Jameed by using of either salt or
without salt treatments of Jameed in sun drying techniques of cow, milk may increase the content
short chain fatty acids. Both of sun and freeze drying techniques or salt and without salt treatments
affect on the content of oleic, palmitoleic, myristic, butyric, linolenic and heptadecenoic acids in
Jameed prepared from cow milk. Addition of salt treatment in preparation of Jameed increases the
antioxidant activity and inhibitory activities of ACE and α-amylase for prepared Jameed by sun
drying technique from cow milk.

782
Food adulteration & authenticity

INCIDENCE OF ANTIMICROBIAL PRESERVATIVES ADDITION TO THE DAIRY

PRODUCT LABANEH

Yousef H. Tawalbeha*, Khalil Ereifeja, Mohammad Al-udatta, Mohammad Al-

Hamada, Radwan Ajob, Taha Rababaha, Sofyan Maghaydaha, Sana Gammoha, & Ahmad
Al-Sunnaqc
a
Jordan University of Science and Technology, Faculty of Agriculture, Irbid-Jordan.
b
Al-Balqa Applied University, Al-Huson University College, Al-Huson, Jordan
c
Jordan food and drug Administration, Food Directorate, Amman-Jordan
*Corresponding author: Yousef Tawalbeh-Jordan University of Science and Technology- Faculty
of Agriculture- P.O.Box-Irbid-22110-Jordan. Tel:+962 2 7201000. E-mail:
yhtawalbeh6@just.edu.jo

Although the addition of antimicrobial preservatives as natamycin, benzoic acid and sorbic acid to
dairy product such as Labaneh is not desirable, it is practiced by many producers in order to mask
the contamination effect. In this domain data about the compliance of producers is needed for the
inspection purposes, and this study was intended as a contribution towards this aim. One hundred
and fifty samples of 10 different trademarks were collected from Jordanian markets and analyzed to
detect the incidence of the addition of the three preservatives and the levels that may be added to
labaneh, in accordance to the parameters of season of production and the application of HACCP
system. The obtained results indicated that 30% of samples contained natamycin, 20% contained
sorbic acid, and 10% contained added benzoic acids, in a manner that none of the samples
contained more than one added preservative. This study demonstrated that the decision of
preservatives addition to labaneh and the amount to be added were taken by the producers without
any consideration to different production seasons. The obtained results proved that production of
labaneh that meets the required standards can be achieved by the application of HACCP system
without the addition of any preservatives.

Keywords: Natamycin, Benzoic acid, Sorbic Acid

783
Processing Toxicants

MICROENCAPSULATION OF INGREDIENTS TO MITIGATE THE FORMATION OF

MRP IN INFANT FORMULA

Alberto Fiore1, Antonio Dario Troise1, Abdelhaq Acharid2, Inés Birlouez-Aragon2,

Fogliano Vincenzo1*
1
Department of Food Science, University of Napoli ‘‘Federico II’’, Napoli, Italy
2
Spectralys Innovation, Parc Biotech, 102, avenue Gaston Roussel, 93230 Romainville, France
*Corresponding author fogliano@unina.it

Infant formulas (IF) can be classified as formulas for feeding babies from birth to 4-6 months, IF
are essentially produced by modifying the whey-to-casein ratio of cow’s milk (Birlouez-
Aragon et al. 2005).
IF are usually added with several ingredients as ascorbic acid (AA), iron, etc, not only for
nutritional purposes, but also to increase mineral intestinal absorption. The heating processes of IF
cause a wide range of chemical reactions (protein denaturation, lipid-protein and protein-protein
interactions, sugar isomerization) being the reaction between carbonyl compounds and free amino
groups one of the most important.
The concentration of AA added to IF is in the range of 0.48mg*ml -1 and the concentration of Iron
added is in the range of 0.01mg*ml-1considering their high reactivity (Leclère et al. 2002) ascorbic
acid and iron encapsulation can be a promising strategy to reduce the overall extent of Maillard
reaction.
In this work an infant formula model system containing free and spray chilling microencapsulated
ascorbic acid and mineral blend containing ferrous ion were studied determining the amount of
carboxymethyllysine (CML), one of the principal MRP (Maillard Reaction product) and unreacted
ascorbic acid.
The results shows that the encapsulation of ingredients as AA and ferrous ion reduce sensibly the
formation of CML and on the other hand it prevent the thermal degradation of Vitamine C and the
oxidation of the iron on the other hand.

Keywords: Infant Formula, Maillard-Reacrion, encapsulation

Birlouez-Aragon I, Locquet, N., De St Louvent E, Jouan-Rimbaud Bouveresse D and Stahl P.

(2005) Evaluation of the Maillard Reaction in Infant Formulas by Means of Front-Face
Fluorescence. Annals of the New York Academy of Sciences, 1043: 308–318.
Leclère J, Birlouez-Aragon I, Meli M (2002). Fortification of milk with iron-ascorbate promotes
lysine glycation and tryptophan oxidation Food Chemistry 76 491–499

784

784
Fast Analytical Methods

FAST AND EFFICIENT QUANTIFICATION OF ACRYLAMIDE IN FOODS BY

ORBITRAP HIGH RESOLUTION MASS SPECTROMETRY

Antonio Dario Troise, Alberto Fiore and Vincenzo Fogliano*

Department of Agriculture and Food Science, University of Napoli “Federico II”, Napoli, Italy

Acrylamide formation is one of the most stressed topic in Food Science, in particular in the
Maillard Reaction Chemistry. In the present work, the development of an accurate analytical
method for the analysis of acrylamide in food matrix has been described. The analytical assay,
based on reversed phase liquid chromatography coupled to the Orbitrap high resolution mass
spectrometry in the positive ion mode, was validated in the range from 5 ng/ml to 500 ng/ml. The
LoD and LoQ were 1 ng/ml and 5 ng/ml, respectively. The method was applied to par-fried potato
and the samples pretreatment consisted in the centrifugation and clarification of the matrix through
Carrez reagent potassium salt and Carrez reagent zinc salt, riding out the solid phase extraction.
Ten µl of the clear supernatant were injected in the electrospray ionization source and the
acrylamide content varied from 186 ng/g to 424 ng/g. The matrix effect was separately evaluated
through the use of [2,3,3-d3]-acrylamide. The intraday and interday assay showed that the method
was fast, clear and robust.

Keywords: Acrylamide, liquid chromatography, high resolution mass spectrometry

785
Food and Environment

FERMENTATION OF OLIVE CAKE: VENUE FOR ANIMAL FEEDING IN DRY AREAS

Mohammad Noor Alhamad* and Taha Rababah

Faculty of Agriculture, Department of Natural Resource and Environmental, Jordan University of

Science and Technology, P.O. Box 3030, Irbid, 22110
malhamad@just.edu.jo

The effects of 60 days of fermentation on olive cake were investigated by evaluating the
physicochemical properties of the fermented product to be used as animal feed. The procedures
were conducted by construction a pile from olive cake. The chemical composition results showed
that olive cake is rich in crude fiber and carbohydrates (N. F. E) and contains moderate amount
from crude protein and fat. Also, the results indicated that olive cake is contains a good amount
from ash. The total phenolics results decreased during fermentation and no change of antioxidant
activity, nitrogen and carbon percentages were observed. Microorganisms results showed that the
moisture content and water activity values were suitable for total count and thermophilic bacteria.
It can be concluded that fermentation process of olive cake during 60 days kept most of the
nutrients and not enough to analyze indigestible carbohydrates and total phenolic compounds that
should be reduced as much possible and also longer time for fermentation (about one year) need to
be investigated.

786
Traditional Foods Physical and Chemical Properties

DETERMINATION OF WINTER MALTING BARLEY CULTUVAR AND ECOLOGIES

OF TURKEY 2. EAST ANATOLIA REGION

Safure GÜLER1, Recai ERCAN2, Taner AKAR3, Turgay ŞANAL1

1) Central Research Institute for Field Crops, Ankara-TURKEY

2) Ankara University, Food Engineering Department, Ankara-TURKEY
3) Erciyes University, Agriculture Faculty, Kayseri-TURKEY
safureguler@hotmail.com

Barley (Hordeum vulgare L.) is one of the domesticated crop in the world. It is known that barley
has commonly been cultivated in Anatolia. As a very historical crop plant, barley had been used for
food but wheat and rye replaced it. However, barley grain has regained its importance in human
diet due to high soluble fibre and -glucan level. Nowadays, only 8-10 % of barley flour is
contributed to wheat flower in few countries. Barley grain is generally consumed as feed for
animal, raw material for malt and beer industry and malt contributes for obtaining some foods.
Barley is forth important produced cereal crops after wheat, rice and maize in the world. It is
ranked as the second after wheat with 3,5 million ha acreage, 9 million ton ha production and 2,5
t/ha yield level in Turkish agriculture (FAO, 2004).
Considering additional value, employment and income, processed item export should be given
priorities rather than row material export. 90 % of barley production is used feeding animals in
Turkey. Malting barley production rate is around 30-50 % in developed countries whereas this rate
is % 10 in Turkey. Although Turkey has naturally more suitable conditions, lack of improved high
quality malting barley cultivars for each region lack of, suitable cultivation practices for these
cultivars and lack of determination of sub ecological zones which are naturally produce high
quality malting barley limit malting barley production.
Feed barley breeding studies was started in 1930 in Turkey, but malting barley studies was resumed
with foundation of “Central Beer Barley Committee” in 1951. A new project related to this project
was supported by TUBITAK Agriculture and Forestry Group in 1968. Considering social facts in
our society, no enough attention was given to malting barley improvement studies. For these
reasons, malt and beer industry have chosen to meet their raw material themselves.
The study, with the aim of determining quality level of barley varieties which cultivated in
Turkey’s winter season and determining best suitable regions in order to improve qualified
varieties, the study was conducted in farm conditions between the years of 2006-2007 and 2007-
2008. As a material, totally 36 materials were used, 6 of them were Standard malting barley
varieties (Aydanhanım, Zeynelağa, Anadolu-98, Çumra, Çatalhöyük, ve Sladoran) and 30 of them
were lines/varieties. In this study, varieties candidates and malting varieties were determined which
are prominent in terms of both yield and also malt extract in regional level.
In East Anatolia Region, while Burgaz (% 74,5 103 kg/da), Line 21 (% 78,1, 186 kg/da), 16
(%76,5, 266 kg/da), 13 (77,3 270 kg7da), 34 (% 77,2, 266 kg/da) and 35 (% 74,1, 249 kg/da) were
first group candidate varieties which prominent in terms of high malting extract and yield
respectively, Anadolu-98 (% 70,1, 294kg/da) showed higher level performance compared to
previous lines.
With the findings of this study, related with malting barley study in this region in the aspect of
wide ranging, forward and wort analysis were not performed. As using these data, new malting
barley’s candidate varieties were determined.

Keywords: Malting barley, germination capacity, friability, ß-glucan

787
Functional foods & ingredients

ANTIOXIDANT CAPACITY, TOTAL PHENOLIC CONTENT AND

ANTIMICROBIAL ACTIVITY OF BLACK TEA PROCESSING WASTE AS
AFFECTED BY EXTRACTION SOLVENT

Sevcan Ersan, Ezgi, Özcan, F. Yeşim Ekinci, Özlem Güçlü-Üstündağ

Yeditepe University, Department of Food Engineering, 34755, Istanbul, Turkey

sevcan.ersan@yeditepe.edu.tr

Black tea contains bioactive phenolic compounds with antioxidant and antimicrobial
properties. Recovery of these compounds from black tea processing waste streams
provides interesting opportunities for the development of novel food ingredients. The
main objective of this study was to investigate the total phenolic content, antioxidant
capacity, and antimicrobial activity of black tea waste extracts as affected by extraction
solvent. Two black tea processing waste samples (oven waste and grading waste) and
black tea obtained from the same processing line at a black tea factory were extracted
using water, 50% and 80% ethanol for 2 h at 70°C. The antioxidant capacity and total
phenolic content of the freeze-dried extracts were determined using DPPH radical
scavenging assay and Folin-Ciocalteu assay, respectively. The antimicrobial
susceptibility of the extracts at a concentration of 100 mg/ml against eight food related
pathogens, Listeria monocytogenes ATCC 15313, Staphylococcus aureus ATCC 25923,
Eschericia coli ATCC 25922, Bacillus cereus ATCC 11778, Shigella flexneri ATCC
12022, Yersinia enterocolitica ATCC 23713, Salmonella typhimuriumATCC 14028 and
Salmonella enterica subs. entericwas tested using agar well diffusion assay. Results were
expressed as the diameter of the zone of inhibition (ZI) around the wells (mm). The
highest extraction yield for all samples was obtained for 50% ethanol (22-36 %) followed
by 80 % ethanol (21-26 %). Antioxidant capacity and total phenolic content of the
samples were in the range of 2.0-3.8 mmol TE (Trolox Eequivalents)/g and 0.17-0.28 g
GAE (Gallic Acid Equivalents)/g, respectively. While aqueous ethanol extracts had
higher antioxidant capacity than water extracts for both waste samples, this effect was
significant (p<0.05)for only the grading waste. Similarly, total phenolic content of
aqueous ethanol extracts of grading waste was significantly higher than its water extract.
Black tea waste and black tea extracts had similar antioxidant capacity and total phenolic
contents for each of the tested solvents. The black tea waste extracts showed antibacterial
activities against L. monocytogenes, S. aureus, B. cereus, S. flexneri and Y.
enterocolitica. No difference was observed in the antibacterial activity of black tea waste
samples compared to black tea samples. On the other hand, 50 % and 80 % ethanol
extracts showed bigger ZI than that of water extracts. In conclusion, black tea processing
waste can be used as a raw material for the development of high value food ingredients
with antioxidant and antimicrobial properties. Extraction solvent is an important criterion
for the recovery of the bioactive compounds from black tea waste streams as it affects
yield and bioactivity of these compounds.

Keywords:Black tea waste, antioxidant, antimicrobial, phenolic, extraction solvent

AUTHOR INDEX

A Ali A. 148
Alifaki Ö. 269,27
Abbasova T. 308 Alimardanova M 772
Abd-El-Fattah A.M. 78,467 Alimpić A. 689
Abd-Rabo F.H.R. 78,467 Alina Magdas D. 486
Abdul Razak R.A. 19 Alldrick A. 43,49,170
Abdolgader R. E. 744 Alli I. 781
Abebe W. 540 Al-Ismail K. M. 782
Abo-Sereih N.A 774 Alminger M. 594
Abutidze M. 742 Al-Otaibi M. 82,339
Abusalloum S.T. 744 Alu’datt M.H. 781, 782,783
Abu-Ghoush M. 82,339 Alpat U. 453,662
Acar O. 83 Alper N. 44
Acar J. 364 Al-Shathri A. 82
Acharid A. 16, 784 Al-Sunnaq A. 783
Ačkar Đ. 376 Althnaibat R. M. 781, 782
Acosta Rafael 463 Altschuh D. 323
Adamović B. 320 Altun N. Ç. 446
Adamska T. 514 Altunkaya A. 539
Adeoya A. S. 360 Altuntas U. 708
Agriopoulou S. 449 Aly S.E. 774
Agoub A. A. 744 Amalia S. 563
Aguiló-Aguayo I. 253,326 Aman I. M. 295
Ahmadi L, 61,503 Amaral J. S. 220,483
Ahn Ji-A 274 Amboni R. D. M. C. 697
Ah-Hen K. 745,746 Ambrus Á. 427,428
Aisala H. 382 Amel K. 777
Ak M. 634 Amer A. 293
Akar T. 878 Amigo L. 347
Akbulut Ç. 640 Amoura H. 562
Akıllıoğlu H. G. 18,417 Andlauer W. 569,524
Akıncı İ. 277 Andrási D. 315,319
Akkermans C. 355 Angelos S. 563
Akkus Cevikkalp S. 497 Angioloni A. 271
Aksu F. 587 Anjos O. 564,9
Aksu M. 354 Anklam E. 10,41
Aktas A. B. 691 Annis K. 707
Aktaş K. 520,521 Antequera Rojas T. 370,372
Aktürk Ö. 686 Antonelli A. 413
Akyol I. 362 Antonio A.L. 357,358
Al- Najar E. 339 Anvari M. 665
Alasalvar C. 23,343 Apak R. 24
Albuquerque F. 389,39 Apolinarska B. 641
Aleksandra A. 66 Aravantinos A. 438,366
Alexander H. 516 Archodoulaki V-M. 695
Al-Fadly M. 187 Ardabili A.G. 614
Alhamad M. N. 781, 782, 786 Arena E. 778
Ajo R. 783 Arık Kıbar E. A. 534
Al-Rabadi G.J. 781, 782 Arısoy E. 277
Ariens R. 106 Baranda González A.B. 186
Arjmand A. 517 Baraniak M. 226,477
Arlorio M. 36,249,730,732 Barba A. 440,571
Arntfield S.D. 209 Barbanera M. 439,413
Arribas-Lorenzo G. 17 Barbosa I. 228
Arriola N. D. A. 697 Barbosa S. 731
Arslan Burnaz N. 342 Barczynska Felusiaka R. 235
Asadi F. 681 Barmaz A. 687
Ashoush I. 504 Barranco A. 34
Asikin Y. 147 Barreira J.C.M. 357
Asl A. K. 77 Barros A. 140
Aslan Ö. 497 Barros L. 357
Artık N. 142 Barros L. 321
Aşçıoğlu Ç 420,72 Bartók T. 444
Atac Mogol B. 410,125 Bartosze A. 289,307,552,553,595
Ates E. 50,425 Barut Gök S. 546
Athanasopoulou M. 452 Baonza V.G. 770
Atıl Ö 652 Bashi D. S. 650
Augspole I. 368 Basic Z. 554
Augusto Neves V. 693 Basil E. 124
Aungkuldee W. 649 Basman A. 242,290,391
Avizcuri-Inac J.M. 89 Basti A. A. 681
Avram V. 494 Batrinou A. 438,471,452
Aydemir L.A. 94 Baumann S. 463
Azevedo T.L. 399 Bayındırlı A. 696
Bayraktar F.Ş. 489
B
Bayram B. 70
Babaei A.H. 683 Baysal T. 268
Babaei A.H.H. 682 Beack S. 710,711
Babić J. 376 Beatriz M. 358,434,529
Babji A.S. 276,66 Beatriz M. 220,483
Bachra K. 774 Bednarz A. 616
Badanjak Sabolović M. 472 Beekwilder J. 203
Badejo A.A. 360 Beitlich N. 535
Badura A. 117 Bektas H. 294
Bagdi A. 396 Bektaşoğlu B. 24
Bahar B. 359 Belščak-Cvitanović A. 260,355
Bahçeci K. S. 417 Bemmel G. V. 133,649,676,690,704
Bajerska J. 279,281,282 Ben Abdallah F. 780
Bakan A. 359,497 Benabid H. 776
Bakirci F. 93 Bentley L. 488
Balcı M. 431,432 Bento A. 357
Ballestera J. 89 Berceli M. 57
Ballistreri G. 778 Berdagué J.L. 626,627
Baloğlu M. C. 108 Berthiller F. 51
Baltacı C. 342 Bhat R. 68
Baltacıoğlu H. 696 Bibi-Khaladi R. 505
Bandeira C. M. 529 Biegańska-Marecik R. 386,385
Bandoniene D. 484 Bieri S. 490
Baran Y. 94 Biesaga M. 561,673
Baranda A. 244,341 Bilge Bicer E. 651
Bilgiçli N. 520,521 C. Domingues F. 533
Bilgin A.K. 450 C. Marques J. 389
Bilgucu E. 566 C. Petisca 228
Birlouez-Aragon I. 16, 784 Cabral L.M.C. 374,375,399,400
Bizjak Bat K. 729 Cáceres-Costales P. 347
Blanch G.P. 583 Cadiñanos E. 348
Blandino M. 249,73 Cajka T. 141,426
Błaszczak W. 117 Cakir-Kiefer C. 322,323
Błaszczyk L. 641 Cakirogullari G. C. 301
Bobere N. 512 Caldeira I. 564
Bobinaitė R. 518 Calhau M.A. 731,728
Bobinaitė R. 519 Caligiani A. 388,543
Boerrigter-Eenling R. 218 Campàs M. 33
Bognar A. 655 Cámara M. A. 440
Bongoni R. 345 Campanella O. H. 194,638
Boonsrichana T. 649 Can E. 670
Bordiga M. 730,732 Čanadanović-Brunet J. 263,262
Borel P. 605 Cañas-Rico L. 348
Boş 45 Cansev A. 328
Botosoa E. P. 565 Cantanhede R.H.C. 549
Botrè F. 491 Cao-Hoang L. 344,201
Boucherit N. 562 Capanoglu E. 203,313,340,354,531
Boughediri L. 778 Capuano E. 218,41
Bouhaya S. 562 Carcea M. 217
Bouwmeester H. 133 Cardoso D.C. 713
Boyacı D. 677 Carmo M. 529
Boyacı Gündüz C.P. 418,45 Carneiro R. 140
Boyacı I.H. 204 Carocho M. 357
Boyacıoğlu M. H. 236 Carrascal J.R. 370
Boyacioglu D. 203,427,428,531 Carvalho J.L.V. 286
Branko T. 361 Carvalho L.M.J 549,555
Braslavsky I. 211 Carvalho M. J. 390
Breme K. 626 Carvalho-Peixoto J. 286,549,555
Brewe C. 451 Castanhede R. 286
Brijs K. 505,562 Castanheira I. 728
Brimer L. 539 Castellar M. 35
Brites C. 648 Castello Branco L.C. 713
Brnčić S. R. 472 Castillo O. 333
Brunton N. 253,326 Catanhed R.H.C. 555
Brustad I. 551 Catar C. 630
Buchmann S. 591 Cathala B. 250
Bucinski A. 117 Celik G. 328
Bucsella B. 396 Celus I. 505,562
Budak N. 229 Cengiz M. F. 418,450,457,459,460
Bugey A. 490 Cengiz Ö. 694,453
Bulycheva E.V. 576 Cengiz M.F. 493
Burján Z. K. 319 Cereti E. 730,732
Bušić A. 260,355 Česonienė L. 716
Buyukkileci C. 653 Ćetković G. 262,263
Cezara V. 300,59
C
Cha H. 710,711
Chaijan M. 288,649,676,703,704 Coutinho J.P 549,555
Chamlagain B. 243 Couto C.C. 399
Chan J. 309 Cristea G. 485,486,494,495
Charalamposa P. 213 Cristina Tessaro I. 284
Charoenphun N. 266 Cropper S.L. 631
Chazarra S. 606,742 Cruz A. P. G. 400
Che Soh K. F. 660 Cruz-Guerrero A. 507,599,699
Cheirsilp B. 266 Cruz-Romero M. 398,609
Chene C. 565 Culetu A. 524
Cheng W. 346 Cunha Â. 771
Cherıguene A. 727 Cummins E. 609
Cheung P. C.K. 346 Cushen M. 609
Chin D. 109 Czarnecki Z. 392,393,394,395
Cho C-W. 363,367 Çelik Çakıroğulları G. 227,67
Chobert J-M. 605 Çelik E. E. 69
Choi H. 304 Çelik S.E. 24
Choi I. 27
D
Choi S.Y. 363,523
Choiset Y. 605 D. Compagnone 172
Chotard M.P. 445 D.G. Georgakopoulos 193
Chougranı F. 727 D.Pizzoni 172
Christie G. 475 D’Amico S. 115,396
Chung D. 59,665 Da Rosa C. G. 131
Chung G. 309 Da Silva Freire Neto R. 371,537
Chung H. 710,711 Dağlıoğlu F. 546
Ciasca B. 433 Dalar A. 663,664
Cicek F. 653 Dall’Asta C. 441,573
Cicerali F. 662 Dall’Erta A. 441
Ciesarová Z. 60,124 Dalmadi I. 352
Ciftci P. 290 Damir J. 361
Cifuentes A. 105 Damodaran, S. 9
Cikrikci S. 547 Danijela K. 66
Cimo A. 526 Darroudı F. 42
Cimpoiu C. 494 Darroudi F. 42
Cingöz Ş. 430 Dary A. 323
Cinkmanis I. 368 Daştan T. 453
Ćirić A. 321 Daubaras R. 716
Cirlini M. 441 Daudt C.E. 678
Coelho I. 728 De Ancos B. 283,378
Coimbra M. A 98,771 De Araujo Santiago M.C.P. 537
Coimbra J. 771 De Barros Rossetto D. 692,693
Coïsson J. D. 249 De Carlı E. 265
Coisson J.D. 732,73 De Carvalho A. F. 234
Colamonici C. 491 De Carvalho S.M. 131
Colina-Coca C. 283,378 De Girolamo A. 49,462
Collar C. 137,271,540,628 De Grandi Castro Freitas D. 302,625
Coolbear T. 99 De La Iglesia P. 33,35
Copeland L. 187 De La Peña Moreno F. 583
Costard E 770 De Lucena Pereira M. N. B. 718
Coşkun İ. 453,662,694 De Marañón Ibabe I.M. 186
Cottam J. R. A. 99 De O. B. Maciel M.V. 131
De Olıveıra C.A. 678 Drăghici O. 353
De Oliveira Fogac A. A. 678 Duchoňová L. 124
De Oliveira Santos J. 302,625 Duda-Chodak A. 314,68
De Paola E.L. 413 Duletić-Laušević S. 689
De Seyreis A. L. 16 Dulger D. 587,316
De Souza Ferreira E. 692,693 Dundar A. N. 536
De Souza K. K. 448,454 Durak M. Z. 457,493
De Vos R. 203 Duran C. 294
Decloedt A. 317 Durazzo A. 217
Degen J. 372,37 Duta D. E. 67
Değirmencioğlu N. 658 Dziedziul K. 307
Dekker M. 149,345,674 Dzuman Z. 181
Del Carlo M. 172
E.
Del Castillo M.D 421
Del Moral-Ramírez E. 507,599,699,698 Ebied N.A.A. 295
Delcour J.A. 505,562 Edder P. 490
Delikanlı B. 379 Edelmann M. 243
Demir M. K. 521 Eerika V. 707
Demirci D. 662 Egaas E. 474
Demirkesen I. 194 Ekanayake S. 264
Demirkol O. 686 Ekşi A. 277,280,397,496,705
Demirtas I. 497 Elbandy M. 71,504
Demonte A. 692,693 El-Dieb S. M. 78,467
Derina K.V. 576,577 Elloumi N. 780
Desdier L. E. M. 647 El-Iman Benazzouz N. 562
Detloff T. 113 Elmaci Y. 630
Develi Isıklı N. 651 Eltınay A. H. 656
Di Natale C. 172 Emanuel M. 553
Dias J. 286 Emil D. 567,737,735
Dias K. 383 Epifani F. 52
Dietmar L. 113,162 Erbili Bodur A. 351,566
Dimiņš F. 592 Ercan R. 570,613,878
Dimitraa L. 213 Erçelebi E. 275,617
Dirinck I. 165 Erdem Ö. 662
Diogène J. 33,35 Erdoğdu F. 721
Dizy M. 632 Ereifej K. 781, 782,783
Djebbar A. 775 Ernst I.M.A. 109
Djilas S. 262,263 Ertaş E. 359
Do J-A. 498 Esatbeyoglu T. 109
Dobreva D.A. 325 Eshaghi M. 350
Dogan H. 631 Estevão C. 672
Dokić L. 508,719 Ewertowska M. 514
Domingues M. R. 98 Eydemir G. 285
Domínguez-Ramírez J.L. 507,599,698,699 Ezer Ü. 567,735,736,737
Dorozhko E.V. 577
Dos Santos B. A. 374,399 F
Dossena A. 387,573
Faccini A. 154
Doubaki E. 449
Fagbemi T. N. 360
Douraguia E. 511
Falavigna C. 387,573
Dönmez E. 196
Fallico B. 778
Drabova L. 426
Farahani T. H. N. 614 Galaverna G. 154,387,441,573
Farioli L. 468 Galhardo Borguini R. 302
Farkaš H. 655 Gałkowska D. 527,528
Fatima G. 661 Garbini D. 413,439
Faubion J.M. 631 García-Cañas V. 105
Feizabadi Z. 350 García-Garibay M. 507,599,698,699
Fejes Z. 542 Garcia-Mora P. 509
Fekete I. 315 García-Regueiro J.A. 35
Fenclova M. 181 García-Serna E. 421
Fernandes Â. 358 Gardana C. 100
Fernández M. 33 Gaucheron F. 234
Fernandes-Silva C. C. 65,675 Gaugain M. 445
Fernández-Zurbano P. 89,632 Georgieva S. 306
Fernando W. 264 Georgiou C.A. 193
Fernando Zanelli C. 692 Gergely S. 57
Ferragut J.A. 105 Gerhard K. 516
Ferreira I.C.F.R. 321 Gerrard J. 99
Ferreira A. 383 Gezgınc Y. 362
Ferreira I. C.F.R. 358 Ghadami F. 679
Ferreira I. M.P.L.V.O. 228,357,383 Ghorbani Gorji E. 237
Ferreira Marczak L. D. 284 Ghorbani Gorji S. 237
Ferreira V. 89 Gielecinska I. 416
Ferreira-Dias S. 349,722 Giesbrecht F.G. 180
Ferruh Erdogdu 285 Girardet J-M. 322
Fevzioglu M. 391,638 Glamočlija J. 321,538
Figueiredo R.E. 286 Glibowski P. 636
Figueroa- Hernández C. 507 Gloria M. B. A. 454
Filip D. 361 Glória A. 434,529
Fiol M. 88 Gocmen D. 328,536,657
Fiore A. 784, 785 Godula M. 50,155,425
Firatligil-Durmus E. 354 Goeldnitz C. 219
Fischer U. 715 Gokcen T. 91
Flaczyk E. 514 Gokmen V. 101
Fleischberger C. 695 Goldy T. 458
Fogliano V. 97, 784, 785 Gomes F.S. 374,375
Folha J. 140 Gomez J.P. 333
Forgo P. 92,510,544,545 Gomez R. 509
Fortuna Dorota T. 527,528 Gómez-Ruiz L. 507,599,699
França Junior A. 713 Gondıkas A. 608
Frank J. 70 Goniewicz M. 473
Frank L. 470,579 Gonthier M-P. 188,511
Freitas S.P. 400,375 González-Peña D. 378,283,632
Frias J. 347,348,509,506 Gordonb M. 81
Fuchsmann P. 626 Górecka P. 473,477
Fuentes-Prado E. 618 Górecki A.R. 117
Furones D. 35 Goren A.C. 91
Fuster A. 571 Gottfried K. 287
Govindasamy-Lucey S. 640
G
Göğüş F. 721
G. L. Chaturanga 264 Gök R. 715
Gammoh S. 783 Gökmen V. 11, 18, 69, 125,377, 410,412,
 417, 539,578,593 Havenaar R. 594
Göksu Gürsu G. 431,432 Hayes M. 195
Göncüoğlu N. 593 Hedegaard V. R. 539
Göncüoğlu N. 410 Hein T. 579
Grabarczyk M. 296,297 Hekim N. 431,432
Graça Campos M. 90 Hekmat S. 503,526
Graff A. 307 Helland A. 551
Granby K. 333 Helsper H. 133
Gray D. 619 Henle T. 5,370,372,706
Gregorio S.R. 713,718 Héritier J. 524,569
Grzegorzewski F. 88 Heropoulos G. 538
Grzunov J. 318 Herrero M. 105
Guallar C. 33 Hęś M. 384,55
Gude T. 225 Hevia K. 333
Gueifão S. 728 Hidalgo E 770
Guerrault S. 16 Hishamuddin E. 245
Guidi L.R. 434 Hitzel A. 436
Guillard A.S. 626 Hodúr C. 719
Guignon B 770 Hofland G. 355
Guiné R. P. F. 140,259,648 Hofmann T. 608
Gumienna M. 392,393,394,395,550,633 Holland R. 99
Guo Z. 532 Holmes M. J 419
Günhan R.S. 743 Holubková A. 60
Güçlü K. 24 Honcu I. 272
Gürbüz O. 379,623,658 Hong H-D. 363,367
Güler S. 878 Hong J-H. 498
Güzel Ö. 634 Hopia A. 382
Güzelsoy N. A. 305 Horackova S. 272
Hornjak V. 456
H
Hossain M. B. 253,326
Ha S. K. 27 Hosu A. 494
Hadbi P-M. 398 Houhoula D. 471,452
Haertlé T. 605 How C.W. 606
Haidukowski M. 433 Högger F. 524
Hajslova J. 141,181,426,551,607 Hrynko I. 373
Halbmayr-Jech E. 451,470,488,579 Hurtaud-Pessel D. 445
Hall R.D. 203 Hübbe P. 109
Hamada-Sato N. 356 Hwang J.T. 523
Hamaker B.R. 638 Hyun Kang I. 498
Hamidullazade A. 308 I
Hamzah A. 276
Hamzalıoğlu B.A. 410,412 I. Sarvan 149
Han S-Y. 274 Ibáñez C. 105
Han G. 710,711 Ibáñez E. 105
Han G-J. 274 Ibrahim N.A. 19
Han J-A. 273 Ifeyinwa A. R. 447
Hannig C. 535 Ignatowicz E. 514
Hanschen F. S. 25 Ilin Z. 320
Hasan S. M. 744 Ilyasoglu H. 221,342
Hatia S. 188,511 Imberty A. 671
Hathout A.S. 774 Infantino A. 433
Iscı A. 369 K. Wang 209
Ismailoglu S. Ö. 290 K.W. Ng P. 101,233
Izgi B. 305 Kaban G. 624,654
Kaczyński P. 334,373
İ
Kaftan A. 588,589
İlaslan K. 204 Kahraman K. 581
İşci A. 277 Kainz M. 451,470,488,579
İşleroğlu H. 407 Kalachova K. 426
Kalajdžija N. 487
J Kallio H. 80,107,185,572,601
Kaloczkai K. 510
J. Brand 241
Kalpio M. 107,382,572
J. Łukasiak 193
Kamiloglu S. 313,354
Jacolot P. 123,409
Kamkar A. 681,682,683
Jaeger Carvalho L. M. 286
Kanapitsas A. 429,438
Jaeggi J.J. 640
Kaņeps M. 592
Jahreis G. 80
Kang S. 710,711
Jakobsone I. 512
Kang Y. 304
Janci L. 188
Kanning M. 463
Jang I. H. 498
Kaplan Evlice A. 196
Jang J-K. 700
Kaplan M. 161,574,734
Jang M.İ. 498
Kapolos G.M.J. 449
Jang Y. 701
Kapolos J. 639
Janin Y. 490
Kaptan B. 546
Jankowska M. 373
Kapusniak K. 235,548
Jannat B. 683,682
Kapusniaka J. 235,548
Janská V. 476,469
Kara Ş. 275,617
Jantalia C.R. 302
Karaça A. C. 634
Jašić M. 376
Karadag A. 252
Jebelli Javan A. 681
Karadeniz B. 359
Jednákovits A. 57
Karaduman Y. 570
Jedrusek-Golinska A. 478,550,633,635
Karaiskakis G. 449,639
Jekel A. A. 179
Karaoğlu Ö. 574,734
Jelena P. 66
Kariluoto S. 243
Jenna T. 707
Karima S. 777
Jiménez-Guzmán J. 507,599,698,699
Karoui R. 164,565
Jira W. 436
Kartal M. 94
Jo Y.J. 498
Kasemweerasan P. 714
Jodynis-Liebert J. 514
Kastori R. 303,32
Johanna S. 707
Kavalari P. 513
Johanna T. 707
Kawai T. 147
Johnson M. E. 640
Kaya M. 624,654
Jouppila K. 80
Kaymak-Ertekin F. 407
Jozinović A. 376
Kelkar S. 194
Jummes B. 131
Keltoum R. 661
Jung G-H. 702
Kemerli T. 407
Junior W.L. 400
Kerry J.P. 609,398
Jurcoane A. 67
Keskin M. 461
Juszczak L. 527,528
Kevser Bilgin A. 459,46
K Khalid F. 61
Khalil M. 148
Kılıç D. 227 Kortesniemi M. 107,601
Kılıç-Akyılmaz M. 652 Kostarelou P. 429
Kırışık D. 227 Koussissis S. 452
Kızak V. 670 Kovács B. 315,319
Kidoń M. 385,386 Kowalski R. 473
Kilic D. 301 Köksel F. 210
Kim B. 710,711 Köksel H. 83,101,233,581,642
Kim B-S. 365 Kölling-Speer I. 437,535,591
Kim C-K. 700 Kraujalytė V. 716
Kim D. 116 Krivorotova T. 636
Kim H. 701 Kroh L.W. 88
Kim J. 701 Krska R. 51
Kim J.-N. 637 Krstonošić V. 508
Kim J-T. 702 Krtkova V. 607
Kim K. 367 Krunić M. 263
Kim K.-T. 363,523 Kruse Fæste C. 474
Kim K-M. 274 Kruse H.-P. 148
Kim M. 665 Kubota E. H. 265
Kim M.-J. 702 Kuchta T. 469,476
Kim S-J. 702 Kuipers J. 458
Kim S-S. 363 Kujawska M. 514
Kim Y. 365 Kukurová K. 124
Kim Y-C. 363,367 Kula H. 156
Kirisik D. 301 Kulozik U. 139,212,241,251
Kishimura H. 690 Kuntom A. 19
Kiskó G. 352 Kurtoğlu İ.Z. 670
Kiss A. 92,510,541,544,542,545 Kustova A.A. 576
Klein F. 458 Kusznierewicz B. 287,307,552,553,595
Klink A. 579 Kutlu N. 369
Klomklao S. 704 Kvesitadze G. 606,742
Kocadağlı T. 578 Kwak J. 700
Kocadağlı T. 410 Kwiatek M. 641
Kodolbas C.P. 53 Kwon J.-W. 575
Kohlus R. 252 Kwon Y-U. 702
Kokkotou K. 366
L
Koliadima A. 449,639
Kollia E. 429 Laakso S. 80
Kołodziejska I. 287 Laaksonen O. 80,185
Kołodziejski D. 287,553 Labadie C. 146
Kołodziejski G. 552 Lacina O. 607,141
Komes D. 355,26 Lagström H. 572
Konar N. 142 Lai A. 503
Konczak I. 664 Lallemand L. 511
Konczak I. 663 Lamiae A. 661
Kongkaew S. 676 Lancioni P. 441
Konieczka P. 307,595 Langner M. 641
Koper A. 296 Larsen E. H. 132
Korhola M. 243 Larsson K. 594
Korompai E. 352 Lasik M. 392,393,394,395,550,633
Korotkova E.I. 576,577 László Z. 719
Korozs M. 92,51 Lattanzio V.M.T. 49,178,433,462
Lavelli V. 100 Maja D-B. 66
Le Bourvellec C. 671 Majcher M. 278
Le Roux Y. 322 Makedonski L. 306,325
Lechenet H. 609 Mäkelä J. 572
Lee M-H. 363 Mäkilä L. 80,185
Lee H.Y. 309 Makowska A. 278
Lee J. 304 Maksimović I. 303,32
Lee J-E. 702 Malachova A. 51
Lee J-H. 700 Malinowska-Pańczyk E. 595
Lee J-S. 700 Malogiannis G. 452
Lee S.M. 498 Maneerat S. 649
Lee Y-C. 367 Manique Barreto P.L. 131
Lefebvre D’Hellencourt C. 188,511 Mank M. 706
Legros S. 608 Mansberger A. 115
Lehto K. 107 Mansour S. A. 87
Lehtomäki I. 80 Marić M. 472
Lelas V. 260 Marin P.D. 689
Lemos D. 648 Marinković D. 320
Lemus-Mondaca R. 745,746 Mariotti M.S. 333
Lenik J. 298,299 Markaki P. 429,438
Levent H. 520,521 Marmon S. 288
Lewis P. 458 Marošanović B. 487,655
Lima C.A. 675 Marques J. C. 390
Limón R. I. 506 Marquis M. 250
Linderborg K. 107,572 Marseglia A. 388,543
Lino R.C. 131 Marshall L. J. 327,419,712,714
Linsinger T. 130 Martin J.L. 627
Loaec G. 409 Martínez M.A. 411
Locatelli M. 730 Martinez L. S. 375
Lojović M. 487 Martinez-Marañon I. 244,341
Lordache A. 300 Martínez-Padilla L. P. 618
Louro Martins L. 349,722 Martínez-Sáez N. 421
Łozowicka B. 334,373 Martínez-Villaluenga C. 347,348,506,509
López J. 745 Martins A. 358
Lopes da Silva J. A. 771 Martins L.L. 349
Löbner J. 370,372 Marutoiu C. 494
Löschner K. 132 Maricato É 741
Lucey J. A. 640 Marvin H. 133
Ludovico A. 66 Masatcioglu M. T. 101
Lui E. 526 Mäschle J. 79
Lupo A. J. 458 Mascini M. 172
Łyczko L. 289 Masic S. 554
Lyng J. 253 Masry K.E.F. 774
Massi A. 441
M
Mat Zain N. F. 276,66
Maestro A. 440,571 Matek Sarić M. 318
Mafra I. 220,483 Matevski V. 689
Magdas A. 494 Mauro R. 628
Maghaydah S. 783 Mayworm M. A. S. 675
Magdas D.A. 485,495 Mchedlishvili N. 606
Maia Porte L.H. 713 Meisel T. 484
Melinda K. 300,59 Montes P. 341
Melo V.S. 483 Morales A. 440,571
Melucci D. 439 Morales F.J. 17,411,421,583
Melville K. 475 Moreira A. 98
Mensi A. 605 Moreira Da Silva A. 58
Mendo S. 771 Moreira P. 228
Mena Cabezas E. 770 Morgan K. 522
Menssouri Z. 505 Morgan M. R. A. 327
Mercier F. 626,627 Moriyike O.E. 447
Merdzhanova A. 325 Morris M. 609
Merkl M. 139 Mortazavi A. 77
Mert B. 401,547 Motta L. B. 65
Mes J. 106 Mouna T. 661
Mesías M. 411 Moura M.R.L. 286,549,555
Messaoud R. 505 Mourato M. 722
Messaoud B. 774 Mozetič Vodopivec B. 729
Meyer P 251 Mulič I. 729
Meyer R. 553 Murányi Z. 541,542
Michurina K.A. 577 Murix H.L. 687
Miclo L. 323 Murkovic M. 122
Mieželienė A. 518 Mustafayeva K. 308
Mihajlović B. 456,717 Mustapha B. 775
Miķelsone V. 592 Mühlemann M. 32
Mikko N. 707 Myllymäki O. 80
Mikko V. 707
N
Mikušová L. 60,124
Milani J. 614 Nadjemi B. 505,562
Mildner-Szkudlarz S. 278,279,281,282,392 Nagy Z.K. 245
Mileski K. 689 Nalinanon S. 690
Milojević-Miodragović G. 717 Namieśnik J. 307,552,553,595
Miniadis-Meimaroglou S. 213,684 Narducci V. 217
Miraglia P. 439 Nas P. 735,736
Miranda A. 389,39 Nascimento A.C. 728
Miranda M. 745,746 Nataša M. 66
Mirel V. 485,486,495 Nataša N. 66
Misaghi A. 682 Nayman E. 285
Mishima T. 147 Negri G. 65,675
Mizu M. 147
Mladen B. 361 Németh A. 541
Mlitan A.M. 669
Moen A. 474 Nerín C. 533
Mohammadifar M.A. 237 Neves V.A. 692
Mohammed K.S 669 Ng P.K.W 236
Mohamed S.A. 779 Nguyen N. 410
Mohamed S. E. 744 Niculita P. 67
Mojska H. 416 Niemi J. 107
Mokrane H. 505,562 Niinikoski H. 572
Mol H. 435 Nikolaidis E. 452
Monaci L. 155 Nikolić I. 508,719
Monfared M. 681 Nilufer-Erdil D. 236,324
Monsanto M. 90 Nilüfer Ş. 457
Niquet-Léridon C. 123,409 Özdes D. 294
Niranjanb K. 81 Özdestan Ö. 407,408
Nogueıra Silva N. 234 Özer H. 53,91,180,497,733
Nogueira R.I. 374 Özmen Ö. 709
Noori N. 679 Öztürk B. 489
Noronha C. M. 131 Öztürk S. 233,525
Novotná H. 551 Özyurt B. 407
Nowak J. 392,394,395 Özyurt V. H. 688
Nunes C. 771 Özyürek M. 24
Nunes F.M. 98
P
Nunes L.M.T. 713
O Pacheco D.O. 286
Paek O. 304
Oancea S. 353,515 Page D. 146
Obuchowski W.278,279,281,282,393,394,395 Pajin B. 508,719
Ogrinc N. 729 Palezi S. C. 265,678
Oh J.H. 498 Palla G. 388,543
Oh S-K. 700 Panpipat W. 532,704
Okos M. 194 Pantea L. 387
Oktay Basegmez H.I. 53,91,180,733 Paolella S. 387
Oktay I. 497 Papadakis S.E. 685
Olanca B. 227,301 Papandreou M. 538
Olıveıra C. A. 265 Park H-Y. 27
Oliva J. 440,571 Park K.-Y. 629
Oliveira P.P. 220,358,483,713 Park M-J. 575
Oliveira Rocha I.F. 625 Park S. 701
Olsen K. 193 Park S.H. 304
Omer R. H. 656 Park S-K. 304
Omiadze N. 606 Pascale M. 433,462
Onsekizoglu P. 26 Pasi T. 707
Ooghe S. 202,568 Pastorello E.A. 468
Oomen A. 133 Pásztor-Huszár K. 352
Orfila C. 419 Patonay K. 541,542
Osório D.P. 555 Pavlath A. E. 138
Ostrowska M. 528 Pawłowski F. 557
Ozcelık B. 221,252 Pedreschi F. 333
Ozcelık F.G. 362 Pedreschi R. 106
Ozdal T. 531 Pehlivan A. 196
Ozen B. 691 Pękal A. 673
Pelúzio G. 529
Ö
Pelvan E. 343
Öksüz T. 324 Pereira V. 389,39
Öktem Olgun E. 574,734 Pereira E. 771
Ötleş S. 721 Perera N. 264
Ötleş S. 688 Peres F. 349,722
Özbay H. 567,736,737 Pérez Hernández G. 507,699
Özbey A. 430 Pérez Rangel C. 599
Özçelik B. 70,708 Pérez-Quirce S. 271,628
Özdemir I.S. 359,489 Perrone G. 52
Özdemir K.S. 578 Peters R. 133
Petkowicz C.L.O. 697
Petrasch A. 267 Q
Petrova E.V. 577
Petrovic J. 538 Qagharbeigi P. 682,683
Peyrona D. 89 Quaresma Junior E.A. 713
Pfitzmann M. 25 Queirós A. 140
Phan-Thi H. 201,344 R
Phawaphuthanon N. 59
Piasecka-Kwiatkowska D. 226,473,477,478 Rababah T. 781, 782,783,786
Piekarska A. 307,552,553,595 Rachida H. 661
Piekuś N. 117 Radjen S. 554
Piironen V. 243 Radziejewska-Kubzdela E. 385,386
Piknová Ľ. 469,476 Rafalski A. 357
Pilar Cano M. 283 Rahimova R. 308
Piler De Carvalho C.W. 371 Rai D. 253,326
Pilipczuk T. 289,307,552,553,595 Rajabian M. 679
Pilolli R. 155 Rakcejeva T. 368
Pina A. 140 Ramírez Ascheri J. L. 371,537
Pinho O. 228,383 Ramli M. R. 19
Pintado M. E. 58 Ramoa H. 140
Pintado-Sierra M. 17 Ramos Diaz J.M. 80
Pischetsrieder M. 121,723 Rauscher H. 130
Piskuła M.K. 557 Rawel H. 148
Pittia P. 172,721 Rawson A. 326
Podjava A. 512 Reboul E. 605
Podunavac Kuzmanović S. 487 Reid G. 526
Polakovičová P. 124 Reis Correia P. 648,672
Poleska-Muchlado Z. 595 Reis F.S. 321
Poms R. E. 173 Remiszewski M. 278
Pontes S.M. 374 Renard C.M.G.C. 146,671
Poppıng B. 153 Renard D. 250
Poulou M-A. 684 Reni S.Y. 122
Poyrazoglu S. 142 Reszko-Zygmunt J. 296
Pöhlmann M. 436 Reybroeck W. 202,568
Pöttschacher R. 267 Reyneri A. 249,73
Prandi B. 154,468 Režek-Jambrak A. 260
Preti R. 491,492,580 Rhazi L. 123
Prihoda J. 272 Rhee Y.K. 363,367,523
Proestos C. 366,471,513,538,684,685 Rho J.-R. 71,363,367
Prucha M. 383 Ribeiro Sarkis J. 284
Prudêncio E.S. 697 Rice J. 475
Pruidze N. 606 Riebroy S. 649,676,704
Przeor M. 514 Riener J. 463,499
Ptak S. 548 Rietveld A. 133
Ptaka S. 235 Rimbach G. 70,109
Puente-Díaz L. 745,746 Rizkallah J. 16
Pukalskas A. 414,716 Rocha G. 131
Pukalskienė M. 414 Rodrıgues-Silva H. 265,678
Pulkrabova J. 141,426 Rodrigues A. 771
Puscas R. 485,486 Rodriguez R. 244
Putnik-Delić M. 303,32 Rodríguez Serrano G. 699
Pyrzyńska K. 561,673 Rodríguez-López J.N. 606,742
Rodríguez-Serrano G. 507,599 Sarıca D.Y. 567,735,736,737
Roebben G. 130 Sarvan I. 674
Rogers A. 470 Šatkauskas S. 519
Rohn S. 25,88 Satora P. 314, 68
Romero M. R. 370,372 Savas K. 242
Ronda F. 271,540,628 Sayar S. 285
Rosowski J. 333 Scanlon M. G. 647
Rovács M. 396 Scharnhorst K. 659
Rudaz S. 490 Schena R. 462
Rudzińska M. 384 Schiessl A. 451
Rueangwatcharin U. 530 Schleining G. 721
Ruiz Carrascal J. 372 Schmarr H-G. 715
Ruiz Del Castillo M.L. 583 Schoelynck J. 317
Rutkowska E. 373 Schoenlechner R. 79,396
Rysgaard N. M. 551 Schoutsen F. 435
Rytyna I. 296 Schönlechner R. 115
Schött C. 437
S
Schreiner M. 25, 267
Sado A. 687 Schulzová V. 551,607
Sadunishvili T. 606 Schwägele F. 436
Sáenz-Navajas M. P. 89 Scussel V.M. 448,454
Sahan Y. 328 Seki H. 356
Sahan Y. 316 Semanová J. 442, 443
Sahin S. 194,723 Sen I. 691
Sakin-Yılmazer M. 407 Senna Gouvêa A.C.M. 537
Saklar Ayyıldız S. 359 Sensoy I. 402
Sakr S.S. 78,467 Sentkowska A. 561
Salah H. M. 276 Septembre-Malaterre A. 188,511
Salatino M. L. F. 675 Sereikaite J. 636
Salatino A. 65,675 Serencam H. 294
Salatino M. L. F. 65 Šereš Z. 719
Saldida S. 672 Serinyel G. 525
Salehifar M. 350 Seven E. 362
Salgó A. 57 Severcan F. 696
Salim Z. 778 Seyhan F. 489
Salmanowicz B. 641 Sfayhi D. 780
Salovaara H. 243 Sflomos C. 366
Samman N. 728 Sflomos K. 452,471,685
Samira H. 777 Sforza S. 154,468
Sánchez Padial C. 186 Shahidi F. 145
Sánchez-Moreno C. 283,378 Shamsi K. 517
Sand C. 515 Sharareh Hekmat 522
Sandell M. 382 Shendi E. G. 77,65
Santiago S. 728 Sherkat F. 517
Santori A. 433 Shin W-S. 116,381,629,637,701
Santos C. G. 483 Siekel P. 476
Santos G.D. 697 Sigala K. 471
Santos M. 728,731 Silva L. F. M. 374
Santos S. 58 Silva C.L.M. 721
Santos T. 648 Silva F. 533
Sanz P. D. 770 Silva J.A. 286
Silva L.F.M. 399 Stephan M.P. 399
Silva R. 228 Steppe K. 600
Silva Simas E. 302,625 Sterian A. 218
Šimko P. 442,443 Stoia M. 353,515
Simó C. 105 Stojković D. 321
Simonetti P. 100 Stolk M. 355
Simon-Sarkadi L. 352 Strati I.F. 685
Simović D.S. 719 Stratib I. F. 213
Sinanoglou V.J. 213,366,513,538,684,685 Stroka J. 49,177
Sindi H. A. 327 Struyf E. 317
Sinkkonen J. 382,601 Šturdík E. 60
Sivri Özay D. 204 Stützel H. 25
Skibsted L.H. 539 Šubarić D. 376
Skláršová B. 442,443 Sudron J. 626
Skudra L. 368 Suh J. 304
Slate A.B. 180 Sumnu G. 194
Słodziński M. 385,386 Sunay A.E. 453,662,694
Slukova M. 272 Sung J. 365
Smetek P. 514 Sungur B. 613
Smolskaite L. 582 Susanna L. 707
Soares S. 220 Sven K. 361
Sobeih A. M.K. 295 Sykes M. 171
Sobisch T. 113 Szawara-Nowak D. 557
Socha R. 528 Szczygłowska M. 307,595
Soković M. 321,538 Szilbereky J. 57
Soler-Vila A. 195 Szwengiel A. 117,393,394,395
Solfrizzo M. 49 Szymandera-Buszka K. 380,384,550,633,635
Solfrizzo M. 52
Ş
Soligot C. 322
Soltani M. 526 Şakıyan Demirkol Ö. 269,270,277
Soós Á. 315 Şanal T. 83,196,878
Šoronja-Simović D. 508 Şevik R. 420,72
Sovrani V. 730
Speer K.436,437,535,591 T
Spiros Z. 563
Taravillo M. 770
Spolidori L.C. 693
Tabanela De Santa’Ana A.F. 549,555
Sramek M. 252
Tacer-Caba Z. 236
Sri Harsha P.S.C. 100
Tahvonen R. 185
Stadler R. 15
Takahashi M. 147
Stahl B. 706
Takara K. 147
Stajčić S. 262,263
Takeiti C.Y. 302,371,537,625
Stancheva M. 306
Tallian C. 659
Stancheva M. 325
Talou T. 582
Stankov V. 655
Tamara P. 66
Stapley A.G.F. 245
Tan B. T. 309
Staroszczyk H. 287
Tarko T. 314,68
Starzycki M. 289
Tarmizia A. H. A. 81
Steenbekkers B. 345
Tastan Ö. 268
Steiner I. 659,695
Taşdelen S. 567,735,736,737
Steinhart H. 219
Tawalbeh Y. H. 783
Steinhauer T. 212
Tedeschi T. 154,468 Ulberth F. 169
Tekin A. 401 Ulca E. P. 461
Temli İ. 453,694 Uluata S. 708
Tessier F.J. 123,409 Uncu Kirtiş E.B. 496
Tette P. A. S. 434 Undeland I. 288,594,703
Thaiban M. 419 Unger L. R. 114
Thedy L. 687 Upton J. 463,499
Theocharis G. 569 Uran H. 587
This H. 382 Uzuner S. 364
Thomas C. 626,627
Ü
Tieri A. 491,492
Tiina P. 707 Üçüncüoğlu D. 204
Titchener P. 157,475 Ünlüsayın İ. 431,432
Tokatli F. 691 Ünüvar A. 642
Tokman N. 91 Üren A. 407
Toledo C. 333
Tomaniova M. 607 V
Tomas M. 340
Vaclavik L. 141
Tomislav B. 361
Vahvaselkä M. 80
Tonelli A. 441
Valdés A. 105
Tonon R.V. 374,375,399,400
Vale A. 140
Tonyali B. 402
Valek Lendić K. 376
Torley P. J. 782
Valentin D. 89
Torović Lj. 456,717
Valentini S. 687
Torres A.G. 400
Valverde J. 195,253
Touati Naima B.F. 777
Van Boekel M.A.J.S. 410
Tournayre P. 626,627
Van Der Fels-Klerx H.J. 410
Toydemir G. 203
Van Der Veer G. 218
Tölgyesi L. 415,444
Van Do T. 474
Tömösközi S. 115,396
Van Egmond H.P. 49,179
Trajković-Pavlović L.J. 456
Van Landschoot A. 317
Travaglia F. 249,732,730
Van Meulebroek L. 600
Troise A. D. 784, 785
Van Ruth S. 218
Tufan C. 705
Vanden Bussche J. 600
Tumbas V. 262,263
Vanhaecke L. 600
Turan M.A. 658
Varetzis P. 288
Turfani V. 217
Varga E. 51
Tusa F. 300,662
Vargas-Solórzano J.W. 371,537
Tutar M. 653
Varmanen P. 243
Tümay S. O. 294
Vaz G. 672
Türker M. 663,664
Veado J. C. C. 529
Türkmen Özen İ. 397
Vega-Gálvez A. 745,746
Türköz Bakirci G. 93
Vendeuvre J.L. 626
Tyszczuk-Rotko K. 297
Venskutonis R.P. 414,582,716
U Veprikova Z. 181
Verkerk R. 149,345,674
Uazhanova R. 772 Viegas O. 383
Ucar Y. 301 Vieri S. 492
Uçar Y. 227 Vilarinho F. 731
Ueno I. 356 Villarreal B. P. 31
Uhl A. 113
Vinci G. 491,492,580 Y
Virgili R. 387
Visconti A. 49,52,155,178,433,462 Yalınkılıç B. 624
Viškelis P. 518,519 Yaman D. B. 93
Vladimir P. 66 Yang B. 80,107,185,601,707
Voica C. 494,495 Yang J-E. 575
Vojvodić A. 355,26 Yang W. S. 381
Von Der Kammer F. 608 Yasaei Mehrgrdy G. R. 650
Von Holst C. 178 Yemenicioglu A. 94
Von Reding W. 556 Yemenicioğlu A. 677
Voronova O.A. 576 Yeon Hong J. 273
Vulić J. 262,263 Yeşilçubuk N.Ş. 709
Vuorinen A. 601 Yeşilören G. 277, 28
Vuorinen A.L. 107 Yalçın S. 743
Yıldırım Z. 196
Yıldız S. 379,623,658
Yılmaz C. 377
W
Yılmaz R. 108
Waché Y. 201,344 Yildiz Ö. 653
Wada K. 147 Yolci Omeroglu P. 308,427,428
Wagner A.E. 109 Yoon M.-R. 700
Wagner S. 608 Yorulmaz Önder E. 453,662,694
Wai Lin S. 19 Youravong W. 266
Wallich M. 591 Yu J-H. 274
Walsh C. 458 Yu Y-O. 575
Wardak C. 298,299 Yukselci Kilci A. 657
Waszkowiak K. 380,384,550,633,635 Yusop S.M. 276,66
Watai M. 147 Yücel M. 108
Watrelot A. A. 671 Z
Wedzicha B. L. 712
Weigel S. 129,133 Zabaras D. 663
Weiss J. 252 Zachariasova M. 141,181
Welsch P. 706 Zahra Sadok F. 505
Whitaker T.B. 180 Zainol N. 619
Wichienchot S. 530 Zając N. 314
Wickramasinghe M. 264 Zanelli C.F. 693
Widad S. 775 Zanotti Z. 163
Wiercińska A.N. 298 Zarskia A. 235
Winterhalter P. 715 Zeder-Lutz G. 323
Wiśniewska H. 641 Zencir Y. 525
Witczak M. 527,615,616 Zettl D. 484
Witczak T. 615,616 Zidane F. 322,323
Wittpahl G. 437 Zielińska-Dawidziak M. 226,473,477,635
Wójtowicz A. 261 Zieliński H. 557
Wolf B. 619 Zivoli R. 52
Woltering E. 106 Zomer P. 435
Wongwichian C. 704 Zoumpoulakis P. 213,366,513,538,685
Zrenner R. 25
X
Župunski A. 320
Xu X. 532 Zuzankova J. 426