Search

The high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) was optimized for the simultaneous determination of 11 compounds, belonging to polyphenols (gallic acid and seven catechins) and methylxanthines (caffeine, theobromine, and theophylline). The results obtained for all the validation parameters of the HPLC-DAD method showed that the method is sensitive enough for routine analysis with basic chromatographic equipment, thus it has a significant potential to be highly applicable in common laboratory practice. The method was used in the analysis of 60 green tea infusions originating from four tea-producing countries. The dataset contributes to enhancing current data on green tea. The analysis of green tea extracts revealed significant differences depending on the origin of the samples. Linear Discriminant Analysis (LDA) was applied to test the accuracy of identification of the origin of the tea samples, based on the chemical composition of tea with a focus on polyphenolic compounds and methylxanthines analysed in this study. Based on cross-validation results, the model showed 93.75 % accuracy in the classification of green tea originating from Japan, China (Mainland), China (Taiwan) and South Korea.

The aim of the study was observed selected and compared chemical components in commercial and raw chocolates. HPLC was used to determine Galic acid, Theobromin, Catechin, Caffeine, Epicatechin and Epigallocatechin 3 gallate in 17 commercial chocolates. Result shows very strong inverse correlation between Epigallocatechin 3 gallate and Galic acid. There was also observed strong positive correlation between Theobromin and Caffeine, Epicatechin and Galic acid, Epigallocatechin 3 gallate and Theobromin, Caffeine and Epigallocatechin 3 gallate. The PCA revealed that 78.83 % of the total variation embodied in five variables could be effectively condensed into and explained by first two principal components (PCs), with eigenvalues of 3.00 and 1.72, respectively. The PC1, accounting for 50.05 % of the inertia, contrasted Galic acid and Caffeine, Epigallocatechin 3 gallate and Theobromin whereas PC2, explaining 28.77 % of the inertia, clearly reflected the different content of Epigallocatechin 3 gallate and Epicatechin. The total variability depends on the tested chemical parameters. The tested raw chocolates were characterized in particular by the caffeine parameters Epigallocatechin 3 gallate.

The aim of the study was to evaluate textural changes in carrots during cooking and to find optimal cooking time of carrots. Using a TA.XT Plus Texture Analyser, texture profile analysis (TPA) of carrot hardness, springiness, cohesiveness, gumminess and chewiness after 5, 10, 15 and 20 minutes of cooking was performed. The highest value for hardness was observed in raw carrot (10167.5 g). The lowest value for hardness (1378.92 g) was observed after 20 minutes of thermal processing. Using the Analysis of Covariance (ANCOVA), it was found out how carrot hardness during cooking varies with the other textural parameters from TPA analysis. The coefficient of determination was 0.9955 and it explained 99.55% of total variability for the TPA analysis results. The highest differences in hardness were observed in the first 5 minutes of cooking. The significance of the model was determined by The Fisher´s F test. The probability corresponding to the F value was lower than 0.0001, it would be taking a lower than 0.01% risk in assuming that there was no effect of the explanatory variables. The results implied that the optimal cooking time of carrots lies in range of 10 and 15 minutes.

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

The objective of this paper was to examine the total polyphenols, vitamin C and capsaicin contents of pepper (varieties: Garam F1, Alma, Poseidon, Promontor, Slovakia, Claudius, Bhut Jolokia, Serrano, and Candlelight) and their correlation with the antioxidant activity by using the high performance liquid chromatography and Folin-Ciocalteu method. The limit of detection for capsaicin was 0.09 µg.g−1.Vitamin C and capsaicin ranged from 95.76 to 2,139 and from 44.40 to 2,224 μg.g−1 dry matter (DM), respectively. The determined total polyphenol content (TPC) ranged from 4,230 to 9,939 mg GAE.kg−1 DM and the values of antioxidant activity (AA) determined by using DPPH •, FRAP and ABTS • + methods were in range 19.48–91.81, 19.08–61.46 and 15.72–65.70 μmol TE.g−1 DM, respectively. Based on the statistical evaluation, there was a high correlation between vitamin C content and antioxidant activity of peppers. The obtained results suggest that due to the composition of bioactive compounds, especially antioxidants, the consumption of pepper fruits is an ideal choice for the prevention of the cell damage.

In the present work, we focused on two aspects of mercury (Hg) bioconcentration in the above-ground parts of Neoboletus luridiformis. In the first part, we monitored the bioconcentration potential of individual anatomical parts of a particular fruiting body and evaluated the obtained data by the spline interpolation method. In the second part, we focused on assessing the mercury content in 378 samples of N. luridiformis and associated samples of substrates from 38 localities with different levels of Hg content in Slovakia. From the obtained data of Hg content in samples of substrate and fungi, we evaluated ecological indicators (geoaccumulation index – Igeo, contamination factor – Cf a potential ecological risk – PER), bioconcentration indicators (bioconcentration factor – BCF; cap/stipe quotient – Qc/s) and health indicators (percentage of provisional tolerable weekly intake – %PTWI a target hazard quotient – THQ). Based on the Hg distribution results, the highest Hg content was found in the tubes & pores (3.86 mg/kg DW), followed by the flesh of cap (1.82 mg/kg DW). The lowest Hg content was in the stipe (1.23 mg/kg DW). The results of the BCF values indicate that the studied species can be included in the category of mercury accumulators. The results of the ecological indices representing the state of soil pollution pointed out that two localities (Malachov and Nižná Slaná) stood apart from all monitored localities and showed a state of an extremely disturbed environment. This fact was also reflected in the values of Hg content in the fruiting bodies of the studied mushroom species. In the case of the consumption of mushrooms from these localities, it can be stated that long-term and regular consumption could have a negative non-carcinogenic effect on the health of consumers. It was confirmed by the %PTWI (Malachov: 57.8%; Nižná Slaná: 53.2%) and THQ (Malachov: 1.11 Nižná Slaná: 1.02). The locality Čačín-Jelšovec is interesting from the bioconcentration characteristics point of view, where the level of environmental pollution was the lowest (Hg content in the soil was below the background value) compared to other localities, however, the THQ value was the highest (1.29).

Wild-growing edible mushrooms contain many biologically valuable substances. However, they are considered a risk commodity due to their extremely high capacity for bioaccumulation of potential risk elements and pollutants from the environment. Four bolete mushrooms from the genus Leccinum were collected from 16 forested areas of Slovakia from June to October 2019. The total mercury content in soil and fruiting body parts was determined by an AMA-254 Advanced Mercury Analyzer. Soil pollution by total mercury was evaluated by contamination factor (Cfi). Bioaccumulation factor (BCF), translocation factor (Qc/s), percentage of provisional tolerable weekly intake (%PTWI), and target hazard quotient (THQ) were used to describe and compare uptake and transition abilities of mushrooms, and the health risk arising from consumption of the mushrooms. Total mercury content varied between 0.05 to 0.61 mg kg−1 DW in the soil/substrate samples, and between 0.16 and 5.82 (caps), and 0.20 and 3.50 mg kg−1 DW (stems) in fruiting body samples. None of the analyzed locations represented a health risk based on %PTWI values, however, three locations may pose a significant health risk from the perspective of THQ values.

Edible mushrooms represent a food with high nutritional properties, and their consumption has a positive effect on the health of consumers. The aim of the paper is to identify the behavior and preferences of consumers in the consumption of edible mushrooms in Slovakia. The aim of the paper was achieved by conducting a consumer survey using the snowball sampling method on a sample of 1166 respondents in the Slovak Republic, of which 1032 respondents were consumers of edible mushrooms. Using statistical methods (the Chi-square test of independence, Kruskal–Wallis H test, and Friedman test, as well as categorical principal component analysis), differences in consumer behavior were examined in three identified segments created based on the amount of consumption of edible mushrooms. The results of the consumer study showed the existence of statistically significant differences between the defined segments in terms of frequency of consumption, evaluation of the preference of edible mushrooms in various meals, evaluation of important reasons for consumption, and determination of preference for individual species of mushrooms, as well as determination of preference for the place of consumption and the option of obtaining mushrooms for consumption. Moreover, four latent components determining the purchase of mushrooms applicable in all segments were defined. Supporting the consumption of edible mushrooms among Slovak consumers is possible by increasing consumer awareness through recommendations and published articles. The research paper provides a new insight into the behavior and preferences of consumers in mushroom consumption, divided into three segments, which can fill the scientific research gap. The results provide valuable information for scientific purposes, as well as for food companies and policy makers.

Recent studies show that wine contains more than thousand different compounds that could come from grapes, or could be formed in the process of winemaking and maturing. The most abundant compounds in wines are polyphenols, which affect sensory properties such as colour, taste and aroma, but also has antioxidant properties. The aim of this study was to determine total polyphenol and total anthocyanin contents, and to evaluate antioxidant effects and wine colour density of red wines ‘Pinot Noir’ produced in Slovakia. Thirteen analysed, bottled, quality dry ‘Pinot Noir’ wines with origin in various Slovak wine regions were purchased in retail network, to provide that analysed samples of wine would have the same properties as wines that are consumed by common consumers. The content of total polyphenols in analysed ‘Pinot Noir’ wines ranged from 1458 to 3324 mg GAE l-1, while contents of total anthocyanins ranged from 43.6 to 279.6 mg l-1. Antioxidant activities ranged from 80.2 % to 85.3 % inhibition of DPPH and wine colour density ranged from 0.679 to 1.495. The highest total polyphenol content, total anthocyanin content, and wine colour density was determined in wines from the south Slovakia winegrowing region, while the highest antioxidant activity in wines from Nitra winegrowing region. Results did not show significant differences among studied parameters in wines from different winegrowing regions. Results showed that Slovakian ‘Pinot Noir’ wines have characteristics comparable with ‘Pinot Noir’ wines from other countries.

Potatoes (Solanum tuberosum L.) are an essential food for the human diet and thus represent an important source of biologically active substances. This study aimed at investigating the content of bioactive substances (total anthocyanin and polyphenol contents and chlorogenic acid) in seven potato varieties (Belana, Cecile, Magenta Love, Mozart, Talentine, Toscana, and Violet Queen) with various flesh and skin colors. To evaluate the impact of potato maturity on the analyzed parameters, potato samples were harvested in two different periods (1st harvest—July and 2nd harvest—September). Total anthocyanin and polyphenol contents were determined spectrophotometrically, and chlorogenic acid by the HPLC-DAD method. Varieties with a colored flesh (Magenta Love and Violet Queen) showed the highest content of bioactive substances. The maturity level significantly (p < 0.05) affected the total content of anthocyanins and polyphenols in potatoes. Early to medium early varieties (Belana and Magenta Love) showed an increase in chlorogenic acid content during maturation, while in other varieties, chlorogenic acid decreased due to higher maturity. In terms of the content of bioactive substances with a possible positive effect on human health, the consumption of potatoes with colored flesh could be recommended.

Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard—orange-fleshed, O’Henry—white-fleshed, 414-purple—purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p < 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming > baking > microwaving > boiling > raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman’s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity.

The purpose of this study was an experimental investigation of the influence of active substances obtained mainly from citrus fruits in the experimental feed mixtures, and diclazuril and salinomycin sodium in the control feed mixtures of broiler chickens on productive efficiency and protein quality of the breast and thigh muscles. In vivo experiment was carried out with hybrid chickens Cobb 500. Basic feed mixtures were equal a soy cereal type for experimental and control group. Indicators of productive efficiency were measured and calculated, and protein, lysine and methionine contents in the breast and thigh muscles were measured by the method of FT IR, Nicolet 6700. Active substances obtained mainly from citrus fruits confirmed a statistically significant (p ˂0.05) positive effect on the body weight gain; tended to slightly increase feed intake per bird, protein, energy, lysine and methionine intake per bird; slightly decrease feed intake per 1 kg of body weight gain, protein, energy, lysine and methionine intake per 1 kg of body weight gain; slightly increase protein efficiency ratio and energy efficiency ratio. Additive substances used in the feed mixtures did not have a statistically significant effect on protein, lysine and methionine contents in the breast and thigh muscles but displayed a strong positive, statistically significant relation between lysine and methionine in them.

The aim of the study was to determine the aroma profiles of four kinds of Slovak honey (sunflower, honeydew, acacia, and linden) by a qualitative and quantitative screening of their volatile compounds and by gas chromatography for the potential use in the aromachology and the business sphere. The results showed that several unique volatiles were identified in one kind of honey, while they were not identified in the remaining ones. The acacia honey had the unique volatile linalool oxide (1.13–3.9%); linden honey had the unique volatiles nerol oxide (0.6–1.6%), ethyl esters (0.41–8.78%), lilac aldehyde D (6.6%), and acetophenone (0.37%). The honeydew honey had the unique volatiles santene (0.28%) and cyclofenchene (0.59–1.39%), whereas 2-bornene (0.43–0.81%) was typical for sunflower honey. While linden honey was characterized by fruity ethyl esters, honeydew honey had more monoterpenoid compounds. In the principal component analysis model, the four kinds of honey could not be differentiated by aroma volatiles. However, it was possible to classify the linden and sunflower honey using the LDA. In conclusion, the current study provided experimental evidence that the marker compounds from different kinds of honey might be promising candidates for production of inhaling aromas.

Wild-growing edible mushrooms are valuable food with a high content of proteins, fibers, antioxidants, and they are characterized by their specific taste and flavor. However, from an ecotoxicological point of view, they are a risk commodity because of their extremely high bioaccumulative capacity to accumulate the risk elements and contaminants from the environment. In the present study, we examined mercury (Hg) contamination in 230 fruiting bodies of Macrolepiota procera (Scop.) Singer and 230 soil/substrate samples, which were collected in foraging seasons 2015–2019 from 22 different locations in Slovakia. Total mercury content was determined by cold-vapor AAS analyzer AMA 254. The level of contamination and environmental risks were assessed by contamination factor (Cf), index of geoaccumulation (Igeo), and potential environmental risk index (PER). Bioaccumulation factor (BAF) was calculated for individual anatomical parts of M. procera. Mercury content in the soil/substrate samples varied between 0.02 and 0.89 mg kg−1 DW, and in mushroom samples between 0.03 and 2.83 mg kg−1 DW (stems), and between 0.04 and 6.29 mg kg−1 DW (caps). The obtained results were compared with the provisional tolerable weekly intake for Hg defined by WHO to determine a health risk resulting from regular and long-term consumption of M. procera.

Capsicum chili peppers are popular vegetables in Slovakia. They provide a supply of health-promoting substances, but contaminated vegetables can pose a serious health risk to the people who consume them. Therefore, the aim of this study was to determine the content of heavy metals (Mn, Zn, Cr, Cu, Ni, Cd, Pb and Hg) in the soil as well as in selected varieties of the genus Capsicum grown in southern Slovakia. The results were compared with the limit values given by the Law no. 220/2004 (valid in the SR) as well as threshold values proposed by the European Commission (EC) (2006). The gained result showed that the total content of Cd (1.64 mg/kg) as well as the available mobile forms of Cd (0.12 mg/kg) and Pb (0.26 mg/kg) was exceeded on the soil on which Capsicum cultivars were grown. The limit values of other monitored heavy metals (Mn, Zn, Cr, Cu, Ni, and Hg) were not exceeded. The studied species of the genus Capsicum did not accumulate monitored heavy metals. It can be stated that consumption of chili peppers does not pose any risk for human health.

The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The number of identified compounds ranged between 53 and 52, respectively, with a high ratio of alkane volatiles. The significant differences between the aroma compounds were determined in caps to identify their stages of development. The fully mature stage caps were characterized by 4,6-dimethyl-dodecane (7.69 ± 1.15%), 2-hexyl-1-decanol (11.8 ± 1.61%), 1,3-di-tert-butylbenzene (11.4 ± 1.25%), heptadecyl pentadecafluorooctanoate (2.16 ± 0.31%), and 2-hexyl-1-dodecanol (13.5 ± 1.33%). Niacinamide (3.90 ± 0.07%) and glycerol (3.62 ± 1.27%) was present in the caps in the early-stage of the rotting mushroom, which represented the 10th–12th day of fructification. The caps and stipes from the 12th–15th day of fructification were characterized by 2,3-butanediol (11.7 ± 0.13% and 8.00 ± 0.10%, respectively). Moreover, the caps from this developmental stage were characterized by 2-methyl- and 3-methyl butanoic acids (0.18 ± 0.03% and 0.33 ± 0.02%, respectively) which are typical for the rotting stage. In this study, we confirmed the effect of A. rubescens developmental stages on the aroma profile.

Common buckwheat (Fagopyrum esculentum Moench) is a valuable source of proteins, B vitamins, manganese, tryptophan, phytochemicals with an antioxidant effect, and the natural flavonoid rutin. Due to its composition, buckwheat supports the human immune system, regulates blood cholesterol, and is suitable for patients with diabetes or celiac disease. The study aimed to compare the allocation of selected phenolic acids (neochlorogenic acid, chlorogenic acid, trans-caffeic acid, trans-p-coumaric acid, trans-sinapic acid, trans-ferulic acid) and flavonoids (rutin, vitexin, quercetin, kaempferol) in the leaves, flowers, and grain of buckwheat cultivars of different origin. The content of individual phenolics was determined by the HPLC-DAD method. The results confirmed the determining role of cultivar on the relative content of chlorogenic acid, trans-caffeic acid, trans-sinapic acid, vitexin, and kaempferol in buckwheat plants. A significantly negative correlation among concentrations of phenolic acids in different common buckwheat plant parts shows that there are different mechanisms of genetic influences on the concentration of phenolic substances in common buckwheat flowers, leaves, and grain. These differences should be taken into account when breeding buckwheat for a high concentration of selected phenolic substances.

Knowledge of analytical values in wines is essential to ensure product safety and compliance with legislation, and it is also essential to understand the various technologies in wine production. The aim of this work was to evaluate the analytical parameters of bottled Moravian wines from the Znojmo sub-region, from harvests 2015 and 2016. Basic oenological parameters and biologically active substances were evaluated. Moreover, we evaluated conditions during bottle aging in wines from harvest 2016. The results of the basic analytical values such as total phenolic acid (TPA), total sulfur dioxide (SO2), pH, actual alcohol content (EtOH), and titratable acidity (TA) were in accordance with generally known values in wines and met the legislative requirements within oenological practices. Biologically active substances, such as gallic acid, trans-caffeic acid (TCA), trans-p-coumaric acid (TPCA), rutin, ferulic acid (FA), myricetin, resveratrol, and quercetin were identified. Comparing the analytical values of individual types of wine leads to a better understanding of winemaking technology and the development of wine as such. The subject of the study was also the monitoring of produced grape pomace incurred during wine production harvest 2015 with the indication of possibilities of its further use.

The aim of this paper was to evaluate selected parameters of Arabica coffee quality. Arabica coffee beans originated from 21 different regions of the world. Parameters of their moisture content, water extract, water extract in dry matter, dry mater, caffeine and caffeine content in dry matter were assessed by the Slovak Technical Standard. Dry matter content ranged from 98.64 to 99.07%, the highest content was measured in sample from Cuba. Minimum dry matter content was detected in coffee beans from Mexico. Caffeine in studied samples ranged from 10 200 mg.kg-1 to 13 500 mg.kg-1. The lowest caffeine content was determined in Panama coffee, the highest was found in the sample from Indonesia. The results of moisture content and caffeine in dry mater were evaluated by the Food Code of the Slovak Republic and all observed parameters in the coffee beans meet the maximum levels given in legislation. By statistical procesing it can be seen that coffee samples originating from Ecuador, Indonesia and Nepal were similar in parameters of caffeine content and caffeine in dry matter. Other similar samples originating from Cuba, Peru, Ethiopia and Panama were statistically similar at dry matter content. Special statistical group was coffee from Salvador at the parameters of water extract and water extract in dry matter.

The objective of the study was to investigate potential adulteration of commercial caprine milks and cheeses with bovine milk using commercial qPCR assay. The assay comprised of bovine-, ovine- and caprine-specific primers and TaqMan probe and mammalian internal control. Specificity, sensitivity, linearity, reproducibility and efficiency of the bovine assay were tested as well. Specificity was verified by running reaction on the DNA of other milk-producing species (caprine and ovine) and made-up bovine-caprine (v/v) milk mixes. In both experiments, a bovine DNA fragment was amplified whereas no amplification was obtained from the other species. Sensitivity, linearity, reproducibility and efficiency were tested on 10-fold dilution series of 10 ng bovine DNA. The assay has shown good linearity (R2 = 0.983) within whole range, with efficiency of 86% and excellent reproducibility (SD around the CT for the technical replicates

Food safety, quality and composition have become the subjects of increasing public concern. To prevent fraud and enhance quality assurance, credible analysis of dairy products is crucial. Bovine milk is more widely available and cheaper than milk of sheep and goat. Bovine milk is also processed in large quantities to produce a range of dairy produce. DNA-based methods have proven to be more reliable, because of the stability of DNA under the conditions of high temperature, high pressure, and chemical treatment used during the processing of some food products. The commercial InnuDETECT cheese assay based on the principle TaqMan real-time PCR systems have been tested for the identification and quantification of bovine DNA in ovine milk samples. DNA was extracted using the InnuPREP DNA Mini Kit and quantified by the QuantiFluor dsDNA system. The assay showed good linearity, with correlation coefficient of R2 = 0.983 and efficiency of 86%. The internal control amplified fragment from different mammalian species (cow, sheep and goat), with similar CT values. Detection of bovine DNA in milk mixtures was achieved even in samples containing 0.5% of bovine milk. The InnuDETECT cheese assay has been successfully used to measure bovine DNA in ovine milk, and will prove useful for bovine species identification and quantitative authentication of animal-derived products.

Phytoestrogens are compounds that are naturally present in almost all plant foods to a varying degree. They include several different classes of chemical compounds known as isoflavones, coumestans and lignans. In our work we analyzed intake of phytoestrogens is based upon our answer questionaries' in different ages. Evaluating health effects of phytoestrogens is difficult and depends on numerous factors, including the kind and dose (amount) of phytoestrogens eaten and the age, gender, and health of the person. We are exposed daily to highly variable amounts of phytoestrogens. While adults are eating a vegetarian diet or those taking dietary supplements containing phytoestrogens have high levels of exposure, infants drinking soy-based formula have the highest exposure levels by far. Accurate information about dietary phytoestrogens is therefore important but there is very limited data concerning food contents. In this study, we analyzed the phytoestrogen content in fresh and processed fruits and vegetables. The comprehensive database of phytoestrogen content determined simultaneously in vegetables and fruits foods has been developed. The important source of phytoestrogens in Slovak men and women is garlic. Phytoestrogen intake of fruits in men as an in woman is very low. Slovak populations consume a lot of fruits but the total intake is low due to the lower content of phytoestrogens.

The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (

Three edible mushroom species (Imlera badia, Boletus subtomentosus, Xerocomellus chrysenteron) sampled in 60 different localities of Slovakia were evaluated to determine health risks (associated with mercury content) arising from their consumption. Total content of mercury in soil and mushroom samples was determined by an AMA-254 analyzer. Soil pollution by mercury was evaluated by contamination factor (Cf), pollution load index (PLI), and geoaccumulation index (Igeo). Bioaccumulation factor (BAF), translocation factor (Qc/s), provisional tolerably weekly intake (%PTWI), estimated daily intake (EDI), and target hazard quotient (THQ) were used to describe and compare uptake and transition abilities of mushrooms, and the health risk arising from mushroom consumption. Mercury content in soil significantly influences the content of mercury in mushroom fruiting body parts. Caps and stipes of Boletus subtomentosus were found to be the best mercury accumulator. According to the EDI, consumption of the evaluated mushroom species represents a serious threat for adults and children. The lowest values of THQ were found for Xerocomellus chysenteron.

The subject of study was to assess and to compare the effect of storage time on flesh firmness and skin strength in muskmelons (Cucumis melo L.) obtained from supermarket and marketplace. Texture quality of fruit is considered to be the major determinant for customer preference that depends on harvesting maturity and proper storage conditions of fruit and its fresh-cuts. Changes in flesh firmness and skin strength were measured periodically in stored fresh-cut fruits in both groups for initial, 2nd, 5th and 6th day. Analysis of basic physical parameters revealed that muskmelons from marketplace had higher height and width perimeter and therefore also a higher weight, compared to those ones from supermarkets. Textural analysis pointed out to significant differences (p p p

These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The effect of using two different curing agents (sodium chloride and nitrate) on fatty acid compounds in dry-cured deer meat was investigated in our study. The concentration of free fatty acids in the fat depends on the hydrolytic activity of the lipases, the microbial metabolic processes, and the oxidative reactions that work on the free fatty acids released in the lipolysis. The main identified fatty acids in all different types of curing were palmitic acid (16 : 0), oleic acid (c18 : 1 cis-9), stearic acid (C18 : 0). The resulting n-6/n-3 PUFA ratio in the muscle samples of red deer showed no variation in different types of curing and was beneficially low within the range of 3.9 : 1 and 4.49 : 1. Total free fatty acids, whether saturated, monounsaturated or polyunsaturated fatty acids, did not increased (p >0.05) greatly through the processing of dry-cured deer meat. Also there was no effect of curing method on fatty acids composition in two different muscles Semitendinosus muscle (ANOVA, p >0.05, F - 0.003, F crit. - 3.041) and Triceps brachii muscle (ANOVA, p >0.05, F - 0.05, F crit. - 3.01). There were found no significant (p >0.05) differences between fatty acids content in sausages prepared by brining in NaCl and Nitrate salt. The present study revealed that game meat can function as a good source of bioactive compounds that are essential for human nutrition.

The subject of this work was to examine differences in chemical composition of sliced and whole stick Nitran salamis, purchased from various manufacturers. Nitran salamis are traditional dry fermented meat products of Slovak origin. Taking into account variations in raw materials, production process and potential adulteration, differences in chemical composition within one brand of salami from different manufacturers might be expected. Ten salamis were determined for basic chemical composition attributes and Principal Component Analysis was applied on data matrix to identify anomalous ones. It has been shown that six attributes, namely: protein without collagen of total protein, total protein, total meat, total fat, collagen of total protein and NaCl, were the most important for salamis as first two Principal Components together explained 70.16% of variance among them. Nitran D was found to be the most anomalous salami, as had the lowest value of protein without collagen of total protein (14.14% ±0.26%), total protein (17.42% ±0.44%), total meat (120.29% ±0.98%) and the highest one of total fat (50.85% ±0.95%), collagen of total protein (18.83% ±0.50%) and NaCl (9.55% ±1.93%), when compared to its whole stick variant Nitran C and other samples. In addition to collagen of total protein content, Nitran D together with Nitran A, F and H did not satisfied the legislatively determined criterion, which is ≤16%. This suggested that extra connective tissues were added to intermediate products, which resulted in high variability and inferior quality of final products. It is a common practice in the meat industry to increase the protein content or water binding properties of meat products.

Since 2008, Slovakia has implemented the National control program of Salmonella infections in laying hen flocks. This program requires the farm operators to monitor and investigate the invasive types of Salmonella (S. Enteritidis and S. Typhimurium) according to STN ISO 6579. The aim of this study was to perform a microbiological examination of dust and chicken droppings samples of laying hens in the Trenčín region for the presence of Salmonella by Horizontal method according to STN ISO 6579: 2002, to compare results with the statistics across Slovakia and selected EU countries and to evaluate the impact of official controls of salmonellosis in animals and humans. In the years 2009 - 2013 in the Trenčín region, 730 samples of dust from the conveyor belts and droppings of laying hens were taken to determine the prevalence of Salmonella in individual rearings. In these years, the incidence of positive samples was found from 0% to 29.17%. For the period from 2009 till 2013 was reported 22833 salmonellosis cases in human population of Slovakia, while in the Trenčín region it was 2636. Five-year EU-trend (2009 - 2013) showed a statistically significant decrease of salmonellosis occurence (with a mean reduction of 12% per year). The Wilcoxon signed-rank test was performed in order to provide in-depth epidemiological assessment of salmonellosis cases in Trenčin region in relation to selected characters: etiological agens, transmission mechanism, age, location as well as seasonality of infection.