Authenticity Assessment from Sesame Seeds to Oil and Sesame Products of Various Origin by Differential Scanning Calorimetry.

The aim of this study was to conduct thermal characterization of sesame seeds and oils from various geographical origins (Ethiopia, India, Nigeria, Sudan, Turkey), different method of extraction (hexane and cold-pressing), and different types of derived products (halva and tahini). Thermal characterization was investigated using differential scanning calorimetry (DSC), which showed that origin of the seeds has no influence on the melting profile of sesame oil (peak temperature and enthalpy). Method of extraction (hexane and cold-pressing) influenced the peak temperatures of the resulting oils (p ≤ 0.05). The addition of 20% of palm olein to pure sesame oil influenced the significant changes in thermodynamic parameters such as peak temperature (Tm2), which was lowered from −5.89 °C to −4.99 °C, peak half width (T1/2), elevated from 3.01 °C to 4.52 °C, and the percentage of first peak area (% peak 1) lowered from 87.9 to 73.2% (p ≤ 0.05). The PCA method enabled to distinguish authentic and adulterated sesame oils of various origins. There were no significant differences in thermal properties among the products (halva, tahini) and the authentic sesame oil (p > 0.05). The obtained results showed DSC feasibility to characterize sesame oil and sesame products in terms of authenticity.

Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts.

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98-0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R 2 = 0.83) and log-logistic (R 2 = 0.84) models as well as ANN (R 2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.

Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage.

During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.

Microbial Phytase in a Diet with Lupine and Extruded Full-Fat Soya Seeds Affects the Performance, Carcass Characteristics, Meat Quality, and Bone Mineralization of Fatteners.

This study aims to determine how different doses of phytase in diets including extruded soya and lupine seeds affect fatteners' performance, meat quality, bone mineralization, and fatty acid profile. Sixty pigs were divided into three treatment groups. The control group was offered a diet without phytase, whereas the Phy100 and Phy400 groups were provided with 100 g and 400 g of phytase per ton of their diet, respectively. The animals from both experimental groups were characterized by a significantly (p < 0.05) higher body weight gain and lower feed efficiency in the starter period than the control group. Unfortunately, their meat had lower (p < 0.05) fat content, gluteal muscle thickness, and water-holding capacity. In the meat, a higher phosphorus content (p < 0.05) was found, and in the bones, a higher calcium (for Phy400) content was found when phytase was added to the pigs' diet. The pigs from the Phy100 group tended to have higher mean backfat thickness and C18:2 n-6 content in their fat, but lower C22:5 n-3 content, than the other groups. A higher dosage of phytase is not necessary for the diets of fatteners with extruded full-fat soya and lupin seeds.

Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality.

The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs' growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones.

Variation in Tocochromanols Level and Mycotoxins Content in Sweet Maize Cultivars after Inoculation with Fusarium verticillioides and F. proliferatum.

A major problem in maize production is the contamination of the grain with Fusarium spp., mainly F. proliferatum and F. verticillioides and their secondary metabolites-mycotoxins. Under biotic stress conditions, caused by a fungal pathogen, plants initiate a series of defense mechanisms that may cause quantitative and qualitative changes in the composition of phenolic compounds. We analyzed the resistance of four sweet maize cultivars (Syngenta Group: Overland, Sweetstar, GSS 8529, Shinerock) to the infection with Fusarium verticillioides and F. proliferatum isolates, along with fumonisins B1, B2, and B3 grain contamination and the levels of tocopherols and tocotrienols accumulated. Differences in ear rot levels were found between the cultivars and isolates used. The phenotypic evaluation positively correlated with the concentrations of fumonisins. The results obtained also indicate a significant dependence on tocochromanols content in sweet maize cultivars tested on the infection of plants with Fusarium isolates and fumonisin biosynthesis. Further studies are needed to investigate the mechanisms of the plant reaction and the effect of different levels of tocopherols and tocotrienols on Fusarium resistance and grain contamination with mycotoxins.

Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts-Kinetic and Neural Network Approaches.

The aim of the study was to develop predictive models of thiol group (SH) level changes in minced raw and heat-treated chicken meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary, and thyme) during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20 °C). SH changes were measured spectrophotometrically using Ellman's reagent. Samples stored at 12 °C were used as the external validation dataset. SH content decreased with storage time and temperature. The dependence of SH changes on temperature was adequately modeled by the Arrhenius equation with average high R2 coefficients for raw meat (R2 = 0.951) and heat-treated meat (R2 = 0.968). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models of thiol group decay during meat storage. The obtained results demonstrate that both kinetic Arrhenius (R2 = 0.853 and 0.872 for raw and cooked meat, respectively) and ANN (R2 = 0.803) models can predict thiol group changes in raw and cooked ground chicken meat during storage.

Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts.

The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.

Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts-Application of Arrhenius, Log-logistic and Artificial Neural Network Models.

In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared. The SH changes were monitored during, maximum, 11 days of storage at five temperature levels: 4, 8, 12, 16, and 20 °C. The effect of 13 plant extracts, including spices such as allspice, black seed, cardamom, caraway, cloves, garlic, nutmeg, and onion, and herbs such as basil, bay leaf, oregano, rosemary, and thyme, on protein oxidation in pork was studied. The zero-order function was used to described SH changes with time. The effect of temperature was assessed by using Arrhenius and log-logistic equations. Artificial neural network (ANN) models were also developed. The results obtained showed very good acceptability of the models for the monitoring and prediction of protein oxidation in raw pork samples. High average R2 coefficients equal to 0.948, 0.957, and 0.944 were obtained for Arhhenius, log-logistic and ANN models, respectively. Multiple linear regression (MLR) was used to assess the influence of plant extracts on protein oxidation and showed oregano as the most potent antioxidant among the tested ones in raw ground pork.

[Role of pro-oxidant properties of flavonoids in the induction of detoxifying enzymes gene expression]. / Znaczenie pro-utleniajacych wlasciwosci flawonoidów w indukcji ekspresji genów kodujacych enzymy detoksykacyjne.

Flavonoids are one of the most important components of human daily diet. In recent years flavonoids have became the subject of extensive investigations mostly due to their heath-promoting properties. Beneficial health effects of flavonoids are mainly ascribed to their antioxidant activity. However, there is increasing evidence of the positive role of pro-oxidant properties of flavonoids, considered previously as highly unfavorable, through the induction of detoxifying enzymes gene expression. The article discusses recent reports on the EpRE-mediated induction of NQO1 (NAD(P)H: quinone oxidoreductase) gene expression by the flavonoids (flavonols, flavones and flavan-3-oles) and the role of pro-oxidant properties of the flavonoids in the mechanism of this induction.

A Chemometric Approach to Oxidative Stability and Physicochemical Quality of Raw Ground Chicken Meat Affected by Black Seed and Other Spice Extracts.

The effects of black seed (Nigella sativa), allspice, bay leaf, caraway, cardamom, clove, and nutmeg extracts on the quality of raw ground chicken legs stored at 4 °C were investigated. During 12 days of storage, conjugated diene (CD) content, thiobarbituric acid reactive substances (TBARS), oxidation induction time (IP) by DSC (differential scanning calorimetry), hexanal content by GC-SPME-MS, thiol group (SH) content were determined. Moreover, microbial growth, pH and color of the samples were investigated. Sensory analysis was also realized. All extracts increased oxidative stability and safety of meat, significantly changed the color of the samples, stabilized the pH and increased their sensory scores (except color of samples with bay leaf and black seed) when comparing to control. Black seed, allspice and clove extracts showed high antioxidant capacity in lipid (CD = 0.23%, 0.28%, and 0.37%, respectively; TBARS = 0.55, 0.50, and 0.48 mg/kg, respectively) and protein fraction (SH content = 47.9, 52.1 and 52.7 nmol/g, respectively), although the ABTS•+ radical scavenging activity of black seed (33.1 µM/g) was significantly lower than the cloves (2496 µM/g) and allspice (815 µM/g). In the sensory analysis the highest scores were ascribed to the sample with cardamom followed by cloves. Principal component analysis (PCA) indicated complex and inseparable interrelationship among lipid and protein oxidation processes and the relationship of the protein oxidation on the lightness of meat. The results enabled to discriminate the meat samples, showing a great impact of the extracts on the final quality of raw chicken meat with black seed being potent antioxidant active additive.

Effect of increasing manganese concentration in nutrient solution on the antioxidant activity, vitamin C, lycopene and polyphenol contents of tomato fruit.

This study evaluated the effect of increasing manganese (Mn) nutrition on the content of antioxidative compounds such as vitamin C, lycopene and polyphenols, and the antioxidant activity of tomato (Lycopersicon esculentum Mill., cvs 'Alboney F1' and 'Emotion F1') fruit. Plants were grown in rockwool using a nutrient solution with the following content of Mn (mg dm-3): 0.0, 0.3, 0.6, 1.2, 2.4, 4.8, 9.6 and 19.2. The level of vitamin C and lycopene decreased with the increasing Mn nutrition. Since the colour of fruits was correlated with the change in carotenoid content, the decrease in lycopene content promoted the reduction of redness and increase of yellowness of fruits. However, total polyphenol content and antioxidant activity significantly increased when plant were exposed to toxic levels of Mn. Observed changes could be the result of the oxidative stress induced by high concentrations of Mn. Polyphenolic compounds play a crucial role in the plant's response to Mn stress and affect predominantly the total antioxidant properties of fruits, which could be used as a source of phenolics. Moreover, total phenolic content measurement, as an easy and inexpensive method, could be used as an indicator of Mn-induced stress in fruits of tomato.

Role of catechin quinones in the induction of EpRE-mediated gene expression.

In the present study, the ability of green tea catechins to induce electrophile-responsive element (EpRE)-mediated gene expression and the role of their quinones in the mechanism of this induction were investigated. To this end, Hepa1c1c7 mouse hepatoma cells were used, stably transfected with a luciferase reporter gene under the expression regulation of an EpRE from the human NAD(P)H:quinone oxidoreductase 1 (NQO1) gene. The results obtained show that several, but not all, catechins tested are able to induce EpRE-mediated gene transcription, with epigallocatechin gallate (EGCG) and gallocatechin gallate (GCG), both containing a pyrogallol and a galloyl moiety, being the most powerful inducers. Moreover, it was demonstrated that the EpRE-mediated response to catechins was increased in cells with reduced cellular glutathione (GSH) levels and decreased in cells with increased levels of GSH, corroborating a role for catechin quinones. The intrinsic capacity of catechins to form quinone type metabolites upon their oxidation was demonstrated using incubations of epigallocatechin (EGC) and EGCG with tyrosinase and the GSH-trapping method. Glutathione conjugates formed in these incubations were identified as 2'-glutathionyl-EGC, 2',6'-diglutathionyl-EGC, 2'-glutathionyl-EGCG, and 2',6'-diglutathionyl-EGCG, supporting the formation of quinone type metabolites involving especially the pyrogallol moiety of these catechins. Formation of the EGCG-quinone-glutathionyl adducts was also observed in the EpRE-LUX cellular system. This further supports the importance of the pyrogallol moiety for the quinone chemistry of the catechins. Finally, the presence of the pyrogallol moiety in the catechins also results in a relatively lower half-wave oxidation potential (E1/2) and calculated heat of formation (DHF) for conversion of the catechins to their corresponding quinones, pointing at an increased ability to become oxidized. Altogether, our studies reveal that catechins, especially those containing a pyrogallol moiety, induce EpRE-mediated detoxifying gene expression and that this induction is likely to be the result of their quinone chemistry.