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Introduction: Novel raw materials are being constantly searched for chicory coffee, which thanks to their specific composition can influence human health, thus promoting properties and of course the attractive aroma. Prior to their addition herbs – sea buckthorn (Hippophaë rhamnoides L.), rowanberry (Sorbus aucuparia L.), lovage roots (Levisticum officinale Koch) and dandelion (Taraxacum officinale coll.) – are roasted, which may change their antioxidant properties and generate free radicals with pro-oxidative properties.

Light quality is thought to affect the growth and development of plants. We examined how light influences the growth and content of some chemical compounds in dill (Anethum graveolens L.). The plants were grown under different light quality. The share of orange and green light in the spectrum was constant and amounted to 10% for either colour. In the first combination (A, 70/10), there was 70% of red light and 10% of blue light. Other combinations had the following proportions: B 60/20, C 50/30, D 40/40 and E 30/50 of red and blue light. The PPFD was about 155 μmol m-2 s-1. Blue light inhibited the elongation growth as well as leaf area. It had positive influence on the accumulation of dry mass, glucose and fructose in the herb. In the combinations with higher percentage of red light the plants were characterised by higher content of essential oils, macronutrients and zinc. To sum up, we can say that the proportion of red and blue light has significant influence on the morphological qualities, chemical composition and dynamics of photosynthesis in these plants. On the other hand, the selection of spectral composition of LEDs will depend on the result we want to achieve.

We investigated the changes in Nɛ-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products of biscuits enriched with grape by-product (GP), stored for six months under a modified atmosphere of 0%/30%/70% O2/CO2/N2 and in air. Fresh GP-formulated biscuits showed lower concentrations of CML (89%), available lysine (40%), and pyrazines (75%), but higher antioxidant capacities (~ sixfold), furans (12-fold), and lipid-derived compounds (three-fold) than the control. Although ~ 15% higher losses of Maillard-type volatiles were identified in the air atmosphere during storage, lipid oxidation was ~ 30% less pronounced in the modified atmosphere. A significant correlation of 0.994 between the reduction in CML and the available lysine suggest further CML reactions with the ɛ-NH2 group of amino acids. Significant correlations (of -0.550 to -0.980) between oxidation products, antioxidant capacities, and changes in CML content during storage suggest that these parameters might be involved in the CML elimination mechanism. [ABSTRACT FROM AUTHOR]

BACKGROUND: Grapes are one of the world's staple fruit crops, with about 80% of the yield being utilised for winemaking. Since grape by-products still contain large amounts of secondary metabolites, uses other than as fertilisers might be appropriate. In this study, white grape pomace (WGP) was incorporated in wheat flour at levels of 10, 20 and 30% (w/w) to investigate its influence on rheological, nutraceutical, physical and sensory properties. RESULTS: Farinograph characteristics of dough with different levels of WGP showed a decrease in water absorption from 56.4% (0% WGP) to 45.9% (30% WGP). Addition of WGP reduced hardness and caused a deterioration in brightness and yellowness of all enriched samples. The smallest addition of WGP (10%) caused an approximately 88% increase in total dietary fibre content as compared with the control. The content of phenolic compounds increased from 0.11 mg g−1 with 0% WGP to 1.07 mg g−1 with 30% WGP. The most stable phenols were as follows: γ-resorcylic acid < gallic acid < tyrosol < catechin < isovanilic acid. An assay of radical-scavenging activity showed that WGP addition greatly enhanced the antioxidant properties of biscuits. Acceptable biscuits were obtained when incorporating 10% WGP. CONCLUSION: WGP might be utilised for the novel formulation of biscuits as an alternative source of dietary fibre and phenols. Copyright © 2012 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The aroma of several strains of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor was studied by GC/MS. Three main mushrooms aroma constituents: 3-octanol, 3-octanone and 1-octen-3-ol were taken into account for quantitative measurements. The highest amount of 1-octen-3-ol was recorded in P. ostreatus, while considerably lower amounts in P. citrinopileatus. Sensory profile analysis as well as the electronic nose also varied between the three species of Pleurotus. Chiral gas chromatography showed the high optical purity of (R)-(-)-1-octen-3-ol in P. ostreatus and P. djamor (the highest one) in contrast to P. citrinopileatus. Carpophores of P. djamor was characterized relatively high dry matter and protein contents. [ABSTRACT FROM AUTHOR]

The rosemary aroma composition and the enanatiomeric ratio of chiral compounds were examined by GC (FID), GC/MS and chiral GC. Solid-phase microextraction (SPME) was examined for its suitability for isolation of volatiles from the leaves of five samples of rosemary in comparison with the traditional steam distillation procedure. Mostly five rosemary aroma components were taken into consideration: 1,8-cineole, camphor, borneol, α-terpineol and verbenone. Eight pairs of enantiomers were separated in all of the analyzed samples: α-pinene, camphene, β-pinene, limonene, linalool, camphor, borneol and α-terpineol. But only one compound - borneol was detected in all the samples, with the same enantiomeric ratio and high optical purity of the minus form, over 85% of total. SPME may be used as a fast and precise tool for measuring the enantiomeric ratio of this compound when authenticity of rosemary aroma is controlled. [ABSTRACT FROM AUTHOR]

Application of multivariate analysis (MVA)—principal component analysis (PCA) and cluster analysis—for the analysis of chromatographic and sensory data was investigated for volatiles of plant oils. Five oils—rapeseed, soybean, peanut, sunflower and olive oil—were compared. Volatile compounds of fresh oils and oils subjected to storage at 60 °C were isolated by HS-SPME sampling and analysed by GC/MS, and fast GC with FID detection. Based on developed methods and data treatment it was possible to distinguish between different oils and oils stored for various periods of time. PCA of chromatographic data was related to PCA sensory analysis and similarities in sample clustering were observed. Multivariate analysis facilitates comparison of chromatographic profiles of volatile compounds characteristic for various plant oils and for monitoring oil quality in storage. [Copyright &y& Elsevier]

Solid-phase microextraction (SPME) was examined for its suitability for isolation of volatiles from seeds of dill in comparison with the traditional steam distillation procedure. Two main dill seeds volatiles, carvone and limonene, were taken into consideration. Two Supelco SPME fibers were used for the extraction: polyacrylic (PAc) and polydimethylsiloxane (PDMS). The time required to saturate the fibers was 3 min, while distillation took 3 h. Gas chromatography (GC) separation was reduced to 5 min by use of microcapillary column HP-5 cross-linked 5% Ph Me Siloxane. The standards of limonene and carvone were used to prepare calibration curves. PAc fiber responses were described by quadratic curves while PDMS responded linearly. Six varieties of dill were examined by distillation and SPME with both fibers. The good results were achieved for carvone by SPME-PDMS with significant regression between distillation and SPME. This compound can be measured in dill seeds samples within 10 min. The SPME-PDMS were also tested for its application to chiral resolution of carvone and limonene enantiomers in dill seeds oil. The enantiomeric separation was done with two chiral columns. The enantiomeric ratios measured by SPME were just the same as with distillation.