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The aim of present study was to assess the level of genetic diversity within three autochthonous chicken breeds, as well as to identify the genetic relationships between them based on microsatellite data. In this study, overall 78 animals belonging to the yellow-brownish Oravka (Ob), the white Oravka (Ow) and the Sumavanka (S) breeds were included. The genomic DNA was extracted from feather samples by using commercial kit according to Wizard® Genomic DNA Purification Kit Protocol (Promega Corporation). A panel of eight microsatellite markers (Lei166, Lei192, Lei228, Lei229, Lei234, Lei254, MCW34, and MCW69) were used for animals' genotyping. The level of genetic diversity within each breed was determined based on the calculation of mean number of alleles (MNA), observed heterozygosity (Ho), gene diversity expressed as expected heterozygosity (He), effective allele number (Na) and Shannon's information index (I) using Genalex v6.1. The amount of inbreeding-like effect within breeds, expressed by the Wright's FIS index, was calculated using FSTAT v2.9.3.2. The genetic relationships among breeds were estimated based on the Nei's genetic distance and Wright's FST index. In addition, the discriminant analysis of principal components (DAPC) was used to examine the genetic structure of breeds under consideration. The mean number of alleles across breeds ranged from 2.50 ± 0.33 (Ow) to 8.00 ± 1.43 (Ob), which signalized a certain decrease of genetic variability mainly in case of the White Oravka and the Sumavanka breeds. This decrease also confirmed the obtained values of effective number of alleles (2.13 to 3.46) and Shannon's information index (0.75 to 1.36). Similarly, the gene diversity indicated higher proportion of heterozygosity within the yellow-brownish Oravka (0.63 ± 0.08) compared to the white Oravka (0.46 ± 0.08) and Sumavanka (0.44 ± 0.10) breeds. However, despite the higher proportion of heterozygotes within the yellow-brownish Oravka, the Wright's FIS index showed that this population can be affected by a relatively strong impact of inbreeding (FIS = 0.17). The lowest value of FIS index (0.03) pointing to low effect of relatives mating was found in the Sumavanka breed (FIS = 0.03). The average values of Nei's distance (0.93 ± 0.23) and FST index (0.33 ± 0.08) showed that the populations were genetically differentiated. As expected, due to the genetic background of analysed breeds, the highest genetic similarity was found between the white and yellow-brownish Oravka, while the highest genetic distance showed the white Oravka and the Sumavanka breeds. Moreover, the DAPC analysis indicated that between the white and yellow-brownish Oravka some level of admixture can be found. The obtained three discriminant functions corresponded to 67.4% of total genetic variance conserved in the analysed dataset. Based on the study results it can be concluded that the state of genetic diversity within analysed autochthonous chicken breeds should be monitored constantly. Moreover, the increase in a sample size could be beneficial to describe their gene pool in a more detailed level, as well as to identify genetically most important individuals for the sustainable management of animal genetic resources in future. [ABSTRACT FROM AUTHOR]

Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg -1 ). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered "low-fat" (1C 4.240 g·kg -1 and 2C 5.4 g·kg -1 ). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

Nowadays, there is an increased interest in coffee derivatives (green beans, roasted beans, and coffee by-products (Cascara and Silverskin)) due to their particular chemical composition. This study aimed to compare the content of dry matter, total fat, fatty acids, and fiber (ADF, NDF) of coffee by-products (Cascara and Silverskin) and coffee beans (green and roasted under different conditions). Coffee beans and their by-products were obtained from 100% C. arabica coffee cherries from Panama by dry process. The lowest concentrations of fat corresponded to Cascara 4.24 g·kg -1 and Silverskin 23.70 g·kg -1 , respectively. The major fatty acids detected in all samples were palmitic, stearic, oleic, and linoleic acids, the latter two being essential fatty acids. LDA showed that 89.01% of the variability between beans and by-products was explained by lignoceric, myristic, behenic, tricosanoic, arachidic, and heneicosanoic acids. Silverskin appeared to be a good source of lignoceric, myristic, and behenic acids and had a higher concentration of dietary fiber (314.95 g·kg -1 ) than Cascara (160.03 g·kg -1 ). Coffee by-products (Silverskin and Cascara) are low-fat products enriched in dietary fiber. Their incorporation, after adjustment, into the global diet may contribute to nutrition security, the sustainability of the coffee sector, and human health.

Caffeine content is a crucial attribute of coffee. Its concentration and thus maximum cups of Coffea arabica from Africa, Asia, Central America, and South America from different altitudes of growing areas, altitude, and process using different post-harvest processing (dry, wet, and pulped natural). Our results suggest that geographical origin might affect the alkaloid concentration in C. arabica . The caffeine concentration pattern in green samples was as follows: Central America > South America > Asia > Africa. Altitude affected the concentrations, lowlands > midlands > highlands, however, not significantly. Given caffeine is thermostable, the medium roasting process did not affect the concentration of caffeine directly, but a small increase was observed. Scientific opinion on the safety of habitual caffeine consumption of up to 400 mg per day does not raise safety concerns for non-pregnant adults. A cup (7 g coffee in 120 mL of water) was used for recalculation. Results suggest that mostly highlands and midlands coffee from Africa reached levels of caffeine that might be consumed in more than 5.5 cups a day.

Oxidation is one of the most prevalent factors responsible for meat product deterioration. Due to their potential health risks, commonly used synthetic antioxidants are beginning to be frowned upon by customers. The industry is searching for a natural replacement. In our study, we incorporated blackcurrant ( Ribes nigrum L.) and Kamchatka honeysuckle ( Lonicera caerulea var. Kamtschatica) extracts into raw-cooked meat products (frankfurters) as natural antioxidants. We observed that both extracts at concentrations of 3 mL·kg -1 were able to significantly (α = 0.05) postpone lipid oxidation in our samples, with results comparable to vitamin C (0.5 mg·kg -1 ) addition. Moreover, we did not observe negative effects of the extracts on the product's color, pH, or textural properties. Negative results were reported in the sensory evaluation of honeysuckle addition samples. This could have been caused by the natural strong and bitter taste of honeysuckle, which was transferred to the extracts and, subsequently, into the meat product.

Tea ( Camellia sinensis) is widely sought for beverages worldwide. Heavy metals are often the main aims of the survey of teas, given that the use of agricultural fertilization is very frequent. Some of these may affect the content of bioactive compounds. Therefore, in this study, we analyzed fermented and non-fermented teas of a single plant origin from Japan, Nepal, Korea, and China, and described mutual correlations and changes in the total antioxidant capacity (TAC), and the content of polyphenols (TPC), caffeine, and heavy metals in tea leaves, in relation to the origin and fermentation process. Using UV-VIS spectrophotometry and HPLC-DAD, we determined variations in bioactive compounds' content in relation to the fermentation process and origin and observed negative correlations between TAC and TPC. Heavy metal content followed this order: Mn > Fe > Cu > Zn > Ni > Cr > Pb > Co > Cd > Hg. Given the homogenous content of these elements in relation to fermentation, this paper also describes the possibility of using heavy metals as determinants of geographical origin. Linear Discriminant Analysis showed an accuracy of 75% for Ni, Co, Cd, Hg, and Pb, explaining 95.19% of the variability between geographical regions.

The total polyphenolic content and the antioxidant activity have been analyzed in ground beans of green, light, medium and dark roasted coffee by UV-VIS spectrometry. Water coffee extracts showed the highest levels of polyphenols in green and light roasted coffees where the total polyphenolic content (TPC) ranged from 49.19 ± 0.70 to 74.05 ± 0.28 and from 59.79 ± 1.45 to 38.34 ± 1.26 g GAE.kg -1 , respectively. In medium roast samples it ranged from 43.90 ± 3.07 to 74.05 ± 0.28g GAE.kg -1 and in dark roast from 37.44 ± 0.63 to 47.41 ± 0.69 g GAE.kg -1 . The total antioxidant capacity (TAC) reached the highest values (DPPH inhibition ranging from 69.08 ± 1.33% to 78.55 ± 0.89%) in light roasted coffees. Dark roasted coffees showed both the lowest content of polyphenols as well as the total antioxidant capacity. In case of TPC, statistically significant differences (P˂0.001) have been identified between green coffee and other roasted degrees. Also, dark coffee showed statistically noticeable differences (P˂0.001) in TPC in relation to other roasted stages. Statistically important difference (P˂0.001) has been discovered between the total antioxidant capacity of dark roasted coffee and other roasting levels. The results demonstrated that roasting process affects both the oxidative activity as well as polyphenolic content.