Acta scientiarum polonorum. Technologia alimentaria最新文献

{"title":"Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers [pdf]","authors":"V. Valková, H. Ďúranová, E. Ivanišová, Lucia Galovičová, L. Godočiková, Petra Borotová, Simona Kunová, K. Miklášová, Ľ. Lopašovský, E. Mňahončáková, M. Kačániová","doi":"10.17306/j.afs.2021.0977","DOIUrl":"https://doi.org/10.17306/j.afs.2021.0977","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"1 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73802207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of &lsquo;kedondong&rsquo; (Spondias cytherea Sonnerat) powder as affected by different drying methods.","authors":"Lee Sin Chang,&nbsp;Kar Qi Lau,&nbsp;Chin Ping Tan,&nbsp;Yus Aniza Yusof,&nbsp;Kar Lin Nyam,&nbsp;Liew Phing Pui","doi":"10.17306/J.AFS.0903","DOIUrl":"https://doi.org/10.17306/J.AFS.0903","url":null,"abstract":"<p><strong>Background: </strong>&lsquo;Kedondong&rsquo; fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losses, the fruit could be produced as a value-added product. In this study, the &lsquo;kedondong&rsquo; fruit was preserved by drying into powder using different drying methods.</p><p><strong>Methods: </strong>The kedondong powder was dried using five methods: convection oven drying, vacuum drying, spray drying, drum drying and freeze drying. The physical properties, flowability and DPPH radical scavenging ability of dried kedondong powder were examined.</p><p><strong>Results: </strong>Spray-dried powder provided the significantly (p &le; 0.05) highest process yield, which was 54.93%. All the powder produced had a low moisture content (3.03 to 5.66%) and water activity (0.19&ndash;0.37). Visually, whitish and fine powders were observed on spray-dried and freeze-dried samples, while convection oven-dried and vacuum-dried powder appeared yellowish and coarse. The pH of the reconstituted powders varied from 2.71 to 2.83, where drum-dried powder was the most acidic. Spray-dried powder showed the highest wettability and shortest dissolution time, which was 172.65 s and 10.55 s, respectively. With the exception of drum-dried powder, all the dried powders were classified as non-caking powders. The bulk and tapped density of the powders ranged from 0.32 to 0.70 g/mL and 0.38 to 0.86 g/mL, respectively. Vacuum-dried powder had very good flowability, convection oven-dried and drum-dried powder had good flowability, while spray-dried and drum-dried powder had fair flowability. Antioxidant assay showed that freeze-dried powder exhibited the highest free radical scavenging activity (IC50 = 701.29 &mu;g/mL).</p><p><strong>Conclusions: </strong>This study indicates that spray-dried kedondong powder has great potential in the food industry due to its high process yield and better powder quality. Meanwhile, freeze drying best preserved the antioxidant properties of the powder, which could potentially be used as a functional ingredient as a result. This study is important for the fruit processing industry as it offers an alternative for the farmer to produce kedondong fruit powder because the fruit has a short shelf life. Converting the fruit into powder can diversify the resulting produce into different applications, such as fruit juice, beverages, jam and other food products.</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"417-421"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary supplements in hypothyroidism.","authors":"Dagmara Woźniak,&nbsp;Sylwia Drzymała,&nbsp;Juliusz Przysławski,&nbsp;Sławomira Drzymała-Czyż","doi":"10.17306/J.AFS.0985","DOIUrl":"https://doi.org/10.17306/J.AFS.0985","url":null,"abstract":"<p><strong>Background: </strong>According to Statistics Poland (GUS, 2021), 15.8% of women and 2.5% of men suffer from thyroid disease. Although pharmacotherapy is the primary treatment, there is evidence that some vitamins and minerals can alleviate the symptoms of thyroid disease. A well-balanced and varied diet should cover the individual demand for energy and all necessary nutrients. However, dietary supplements are prevalent in Poland. This study aims to evaluate the frequency and reasons behind dietary supplementation in patients with hypothyroid diseases.</p><p><strong>Methods: </strong>232 volunteers (203 women and 29 men) from Poland participated in the research. The research was conducted using a questionnaire. Participants were asked to provide information on their diagnosis, clinical manifestations of the disease, their lifestyles, and the use of dietary supplements with the effect on their health.</p><p><strong>Results: </strong>The medium age of participants was 27 years. Of them, 85% took dietary supplements. The most popular were vitamin D, magnesium, omega-3 acids, selenium, multivitamins, vitamins B, iron, vitamin C, and zinc. In addition, 53% of patients implemented lifestyle changes after a diagnosis of hypothyroidism. There was a correlation between the participants&rsquo; age and the willingness to introduce lifestyles modifications: the younger the participants were, the eager they were to introduce modifications (r = &minus;0.243, p = 0.010, 95% CI: &minus;0.410 to &minus;0.060). In addition, there was a correlation between the participants&rsquo; age and the willingness to change their diets: the older the participants were, the more eager they were to change diets (r = 0.283, p = 0.003, 95% CI: 0.103&ndash;0.445). Patients indicated numerous health benefits of using dietary supplements. The vitamin D and vitamin and mineral complexes were indicated as the most beneficial.</p><p><strong>Conclusions: </strong>Dietary supplementation is prevalent in Poland, especially among hypothyroidism patients. Patients take a variety of supplements, claiming that they improve the condition of their skin, nails, memory, and others, which may be controversial. Therefore, it seems advisable to deepen the patients&rsquo; supplementation knowledge (via contact with a physician, dietitian, etc.). Furthermore, reliable guidelines on&nbsp; supplementation for hypothyroidism patients based on clinical trials should be developed.</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"375-381"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39686071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of carrot fermentation conditions in rice bran bed using Lactobacillus plantarum.","authors":"Nguyen Minh Thuy,&nbsp;Ho Thi Ngan Ha,&nbsp;Ngo Van Tai","doi":"10.17306/J.AFS.0944","DOIUrl":"https://doi.org/10.17306/J.AFS.0944","url":null,"abstract":"<p><strong>Background: </strong>A statistical model was developed in this study to describe lactic acid production through a fermentation process of carrot in a rice bran bed by Lactobacillus plantarum.</p><p><strong>Methods: </strong>Response surface methodology (RSM) based on Box-Behnken design was employed to statistically evaluate and optimize the conditions for maximum lactic acid production.</p><p><strong>Results: </strong>The significance and interaction of salt concentration, water and initial L. plantarum starter density on final lactic acid content were found. With the use of the developed quadratic model equation, a maximum achieved lactic acid content of 1.35% was obtained in a rice bran bed fermentation process at optimum operating conditions of approximately 2.95% salt, 48.24% water and 2.9 log cfu/g of L. plantarum. After fermentation, the amount of total polyphenol content, antioxidant activity and carbohydrate had increased while the &beta;-carotene in carrot was significantly retained (92.84%).</p><p><strong>Conclusions: </strong>The above results could provide a practical basis for the fermentation process in rice bran bed to produce a delicious and reliable product using L. plantarum strain XK 1.4 which could be a significant contribution to the food industry.</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"449-457"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of D65/10&deg; and A/10&deg; illuminant/observer systems for colour measurement of raw pork.","authors":"Tadeusz Karamucki,&nbsp;Małgorzata Jakubowska","doi":"10.17306/J.AFS.0971","DOIUrl":"https://doi.org/10.17306/J.AFS.0971","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Background: &lt;/strong&gt;In pork colour measurements, the value of each parameter depends on the type of illuminant used. The spectra of D65 and A illuminants show great differences, with illuminant A having greater emission in the red part of the visible spectrum. Therefore, its application in the colour measurements of the pork longissimus muscle should result in larger changes in redness (&Delta;a*) and hue angle (&Delta;h&deg;) and higher correlation between &Delta;a* and &Delta;h&deg; and pH48 and WHC. The purpose of this study was to compare the suitability of the illuminant/observer systems D65/10&deg; and A/10&deg; for colour measurements of pork longissimus muscle, using the CIELAB and CIELCh systems.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Methods: &lt;/strong&gt;The study involved 168 samples of longissimus lumborum muscle taken from 168 carcasses (mean weight 90.2 &plusmn;6.0 kg) of pigs slaughtered on an industrial processing line. The moisture content, crude protein, intramuscular fat content, WHC, and pH48 were determined. Colour measurements using CIELAB and CIELCh scales were carried out with both D65/10&deg; and A/10&deg; illuminant/observer systems and reflectance measurements. The chromatic absorbance value at 525 nm (A525p) and the relative amounts of MbO2, MetMb, and Mb were calculated according to methods proposed by Krzywicki (1979) and AMSA (2012). Meat samples were illuminated and differences in the values of colour parameters (&Delta;L*, &Delta;a*, &Delta;b*, &Delta;C*, &Delta;h&deg;), chromatic absorbance at 525 nm (&Delta;A525p), and in the relative amounts of chemical forms of myoglobin (&Delta;MbO2, &Delta;MetMb, &Delta;Mb) were determined. In addition, hue difference (&Delta;H) and total difference (&Delta;E) were calculated.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results: &lt;/strong&gt;The values of correlation coefficients between moisture content (especially crude protein and intramuscular fat, and colour parameters) were low and often statistically insignificant. Higher and mostly significant values of correlation coefficients were found between colour parameters and WHC and pH48. The A/10&deg; system resulted in higher values of correlation coefficients than D65/10&deg; between (I) WHC, pH48 and (II) h&deg;, &Delta;a* and &Delta;h&deg;. At the same time, in the A/10&deg; system the combined effect of the relative amounts of myoglobin chemical forms on the variation of h&deg; values and the combined effect of changes (&Delta;) in their amounts on the variation of &Delta;h&deg; and &Delta;H and &Delta;E were greater than in D65/10&deg;, with the greatest effect of these changes (&Delta;) in the amount of MetMb.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Conclusions: &lt;/strong&gt;Replacement of the illuminant/observer D65/10&deg; system with the A/10&deg; system in colour measurements of raw pork longissimus muscle changed the proportion of pigments and the relative number of chemical forms of myoglobin in influencing the values of colour parameters, primarily h&deg;. Therefore, using the A/10&deg; ","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"485-496"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581873","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of the preserved processing of all parts of the gabiroba fruit (Campomanesia adamantium (Cambess.) O. Berg) using response surface methodology.","authors":"Diana Lopes Silva,&nbsp;Gabriela Fonseca Leal,&nbsp;Hermanny Matos Silva Sousa,&nbsp;Cecilia Marques Tenório Pereira,&nbsp;Juliana Fonseca Moreira Silva,&nbsp;Joenes Mucci Peluzio,&nbsp;Glêndara Aparecida de Souza Martins","doi":"10.17306/J.AFS.0891","DOIUrl":"https://doi.org/10.17306/J.AFS.0891","url":null,"abstract":"<p><strong>Background: </strong>The Amazon region hosts several species of exotic fruits with great functional potential which are important sources of nutrients and biologically active compounds. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. In addition, the seasonality inherent in these fruits limits their consumption. In this context, the processing of food products is one of the main tools for improving sensory quality and increasing the useful life of fruits. This work aims to make use of all parts of the gabiroba fruit in the form of preserves with the replacement of commercial pectin by passion fruit albedo, as well as the characterization of the fruit and the processed product.</p><p><strong>Methods: </strong>To optimize the preserves, a response surface methodology was used with a complete factorial design 23 with 11 formulations and 3 independent variables, citric acid concentration, pulp/sugar ratio and albedo concentration, which were subjected to microbiological analysis, sensory analysis and physical-chemistry analysis.</p><p><strong>Results: </strong>The results showed that the gabiroba fruit has a low lipid content, 1.09%, in addition to 51.20 g/100 g vitamin C, 4.09% fiber, 79.83% moisture, 1.29% protein, 13.23% carbohydrates, 019% titratable acid and 0.47% ash. The result of the sensorial analysis indicated an optimal formulation with smaller amounts of citric acid and albedo and a lower pulp/sugar ratio.</p><p><strong>Conclusions: </strong>The gabiroba fruit was suitable for its full use in preserve processing. Processed preserves showed desirable physical-chemical characteristics, with consumer preference for formulations with a lower pulp/sugar ratio indicating the impact of consumer unfamiliarity with the fruit on their decision to consume it.</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"399-416"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of bacteriophages against saprophytic mesophilic bacteria in minimally processed food.","authors":"Michał Wójcicki,&nbsp;Aleksander Żuwalski,&nbsp;Olga Świder,&nbsp;Iwona Gientka,&nbsp;Dziyana Shymialevich,&nbsp;Stanisław Błażejak","doi":"10.17306/J.AFS.0968","DOIUrl":"https://doi.org/10.17306/J.AFS.0968","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Background: &lt;/strong&gt;ood producers strive to meet the changing needs of consumers while maintaining the highest nutritional value of the products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are the most frequently used to preserve food. Alternatively, biological methods can be applied, one of which is the use of bacteriophages (phages) to limit bacterial growth in the food environment. The purpose of our research was to verify the possibility of the use of bacteriophages as an antibacterial agent in minimally processed food environments of vegetable origin. The first stage of the research involved the isolation of phages against the dominant bacterial microflora in the analyzed products: broccoli sprouts, spinach leaves and freshly squeezed carrot-celery juice. Bacteriophages were isolated from municipal waste collected from sewage-treatment plants. Specific bacteriophages were isolated for twenty-nine out of thirty identified bacterial strains. The lytic activity of the phages was tested using a Bioscreen C automatic growth analyzer. Three methods for applying the phage cocktail were tested: direct addition of the cocktail, spraying it on, and placing the food product on a pad soaked with the phage mixture. The food products were packaged in a protective atmosphere and stored at 20&deg;C. The total number of bacteria after adding the phage cocktail to the products was determined during the subsequent hours of incubation using classical microbial culturing. A significant decrease in the total number of bacteria was observed in the products containing phage suspensions. The obtained results suggest that application of the phage cocktail offers the possibility to extend the shelf life of the analyzed minimally processed food products by reducing the total number of saprophytic.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Methods: &lt;/strong&gt;, food producers strive to meet the changing needs of consumers while maintaining the highest nutritional value of the products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are the most frequently used to preserve food. Alternatively, biological methods can be applied, one of which is the use of bacteriophages (phages) to limit bacterial growth in the food environment. The purpose of our research was to verify the possibility of the use of bacteriophages as an antibacterial agent in minimally processed food environments of vegetable origin. The first stage of the research involved the isolation of phages against the dominant bacterial microflora in the analyzed products: broccoli sprouts, spinach leaves and freshly squeezed carrot-celery juice. Bacteriophages were isolated from municipal waste collected from sewage-treatment plants. Specific bacteriophages were isolated for twenty-nine out of thirty identified bacterial strains. The lytic activity of the phages was tested using a Bioscr","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"473-484"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selected bioactive compounds in food of plant origin as natural immunomodulators in asthma and chronic obstructive pulmonary disease.","authors":"Jan Nicikowski,&nbsp;Julita Reguła","doi":"10.17306/J.AFS.0992","DOIUrl":"https://doi.org/10.17306/J.AFS.0992","url":null,"abstract":"<p><p>Plants offer a variety of sources of substances that can function as nutraceuticals, such as phytotherapeutic raw materials, as functional products or as food products in a diet. These substances can affect the respiratory system by modulating the human immune system. The mechanism of indirect immunomodulation of the respiratory system also occurs through the action of substances in the digestive tract. The presented compounds were found in the form of foods, functional foods or nutraceuticals. The aim of this study was to demonstrate that plants and the compounds contained within them can be modulators in chronic infectious diseases and inflammations of the respiratory system in disease units such as asthma and chronic obstructive pulmonary disease (COPD).</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"383-397"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of stirred yoghurt enriched with probiotics and beetroot and its therapeutic potential in experimental type 2 diabetes.","authors":"Doha A Mohamed,&nbsp;Hoda S El-Sayed,&nbsp;Mona A M Abd El-Gawad,&nbsp;Sherein S Abdelgayed,&nbsp;Ibrahim M Hamed,&nbsp;Rasha S Mohamed","doi":"10.17306/J.AFS.0953","DOIUrl":"https://doi.org/10.17306/J.AFS.0953","url":null,"abstract":"<p><strong>Background: </strong>Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications.</p><p><strong>Methods: </strong>Stirred yoghurt samples were prepared, enriched with probiotics, and fortified with either 1% or 2% of the fine powder of beetroots. The chemical, physical, sensorial, and microbial properties of the yoghurt samples were studied over a 15-day storage period. The total phenolic compounds, flavonoids, antioxidant activity as well as the reducing power of the dried beetroot and the yoghurt samples were assessed.The prepared yoghurt samples were evaluated in type 2 diabetic rats.</p><p><strong>Results: </strong>Fortification with beetroot led to an increase of the total phenolic compounds, antioxidant activity, and the probiotic counts in the prepared yoghurt. The intervention with the prepared yoghurt samples resulted in an increase in the number of beneficial bacteria in diabetic rats&rsquo; feces, hypoglycemic effect, and suppression in the elevation of C-reactive protein (CRP) and thyroid stimulating hormone (TSH).</p><p><strong>Conclusions: </strong>This study suggests that stirred yoghurt enriched with probiotics and fortified with beetroot have therapeutic potential for type 2 diabetes.</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"429-448"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant and antimicrobial activities of fruit extracts from different fresh chili peppers.","authors":"Veronika Valková,&nbsp;Hana Ďúranová,&nbsp;Eva Ivanišová,&nbsp;Lucia Galovičová,&nbsp;Lucia Godočíková,&nbsp;Petra Borotová,&nbsp;Simona Kunová,&nbsp;Katarína Miklášová,&nbsp;Ľubomír L Lopašovský,&nbsp;Erika Mňahončáková,&nbsp;Miroslava Kačániová","doi":"10.17306/J.AFS.0977","DOIUrl":"https://doi.org/10.17306/J.AFS.0977","url":null,"abstract":"<p><strong>Background: </strong>The aim of the current study was to assess the antimicrobial and antioxidant potential of ethanol extracts obtained from the fruit of five species of fresh chili pepper, Capsicum (C.) baccatum L. (Aji Amarillo), C. chinense (Fidalgo Roxa), C. annuum (Cherry Chocolate), C. pubescens (Rocoto Orange) and C. frutescens (Peruvian Purple).</p><p><strong>Methods: </strong>To obtain the ethanol extracts, accelerated solvent extraction (ASE) was applied. DPPH assay was used to determine the antioxidant activity of the extract samples. The disc diffusion method was used to measure antimicrobial activity against nine investigated microorganism species.</p><p><strong>Results: </strong>The tested extract samples exhibited DPPH radical scavenging activities ranging from 0.24 &plusmn;0.01 (Peruvian Purple) to 0.72 &plusmn;0.02 (Aji Amarillo) mg TEAC∙g&ndash;1 dw. The differences between all the varieties were statistically significant (P < 0.05; except for the Cherry Chocolate and Rocoto Orange), and the potential of antioxidant capacity increased in the following manner: Peruvian Purple < Fidalgo Roxa < Rocoto Orange < Cherry Chocolate < Aji Amarillo. The results from the antimicrobial evaluation showed that the Capsicum extracts had no uniform inhibition activity against tested gram-negative, gram-positive bacteria, and yeast. Specifically, Aji Amarillo fruit extract revealed the strongest antimicrobial activity against S. pneumoniae (6.33 &plusmn;0.58 mm), followed by Cherry Chocolate against S. pneumoniae (5.33 &plusmn;0.58 mm), Rocoto Orange against S. enterica (5.27 &plusmn;0.58 mm), Fidalgo Roxa against C. albicans (4.67 &plusmn;0.58 mm), and Peruvian Purple against S. pneumoniae (4.57 &plusmn;0.58 mm).</p><p><strong>Conclusions: </strong>Considering these results, Capsicum spp. can be used as a source of novel antioxidant and antimicrobial compounds.</p>","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"20 4","pages":"465-472"},"PeriodicalIF":1.5,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39581497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}