Tag Archives: biochemical composition

428-443 K. Karklina, L. Ozola and M.N.G. Ibrahim
Development of innovative energy drink based on cold brew-spruce sprout and its comparison to commercial energy drinks
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Development of innovative energy drink based on cold brew-spruce sprout and its comparison to commercial energy drinks

K. Karklina¹*, L. Ozola¹ and M.N.G. Ibrahim²

¹Latvia University of Life Sciences and Technologies, Faculty of Agriculture and Food Technology, Food Institute, Lielā iela 2, LV-3001 Jelgava, Latvia
²Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology and ERA-Chair for Food (By-) Products Valorisation Technologies, Kreutzwaldi 56/5, EE51006 Tartu, Estonia
*Correspondance: klinta.RKL25@gmail.com

Abstract:

Commercial energy drinks have high content of caffeine and sugar that can lead to various health problems. Spruce sprouts could have beneficial effects on human health. This research aims to prepare alternative energy drinks with less caffeine and sugar that are based on spruce sprout, cold brew, and fruit juice. In the study, three commercial energy drinks were used – RedBull original (RBo), RedBull zero sugar (RBzs), and RedBull Tropical fruits (RBt) – and three spruce sprout – cold brew energy drinks were prepared. The spruce sprout – cold brew energy drinks were – cold brew coffee 96.8% with spruce sprout juice 3.2% (SCB), cold brew coffee 25% with orange juice 71.8% and spruce sprout juice 3.2% (SCBo), and cold brew coffee 25% with apple-aronia juice 71.8% and spruce sprout juice 3.2% (SCBaa). All energy drinks were evaluated for their Vitamin C content, titratable acidity, pH, soluble solids, colour evaluation, total phenolic content, and anti-radical activity by DPPH. The results showed that Vitamin C increased significantly (p < 0.05) by 30 times in the spruce sprout – cold brew energy drinks (104–244 mg 100 g-1), compared to its content in commercial drinks (4.23–6.24 mg 100 g-1). Comparing the total phenolic content in commercial energy drinks (6.67–10.69 mg GAE 100 g-1), its content increased significantly (p < 0.05) by 20 times in the spruce sprout – cold brew energy drinks (128.46–253.93 mg GAE 100 g-1). In conclusion, spruce sprout – cold brew energy drinks could be considered as an alternative to commercial energy drinks.

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2715–2726 A. Kikas,, R. Rätsep,, H. Kaldmäe, A. Aluvee and A.-V. Libek
Comparison of Polyphenols and Anthocyanin Content of Different Blackcurrant (Ribes nigrum L.) Cultivars at the Polli Horticultural Research Centre in Estonia
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Comparison of Polyphenols and Anthocyanin Content of Different Blackcurrant (Ribes nigrum L.) Cultivars at the Polli Horticultural Research Centre in Estonia

A. Kikas¹,*, R. Rätsep¹,², H. Kaldmäe¹, A. Aluvee¹ and A.-V. Libek¹

¹Estonian University of Life Sciences, Institute of Agricultural and Environmental Sciences, Polli Horticultural Research Centre, Uus 2, Polli, EE69108 Viljandi county, Estonia
²Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, ERA Chair for Food (By-) Products Valorisation Technologies, Fr. R. Kreutzwaldi 1, EE51006 Tartu, Estonia

Abstract:

The evaluation of blackcurrant cultivars and their fruit properties at the Polli Horticultural Research Centre has been active since 1945. In addition to the assessment of biological and economic properties of cultivars, it is essential to pay attention to fruit quality. In 2014, the laboratory building of Polli Horticultural Research Centre was reconstructed within the PlantValor competence centre project, enabling to introduce HPLC methods for the determination of polyphenolic compounds in fruit quality analysis. In 2017 and 2018, the fruit quality of 37 blackcurrant cultivars of different geographical origin (Belarus, Estonia, Finland, Latvia, Lithuania, Norway, Poland, Russia, Scotland, Sweden and Ukraine) was analysed. All cultivars were grown in the genetic resources collection (2008–2019) located at the Polli Horticultural Research Centre. The main aim of the study was to analyse the content of polyphenols and anthocyanins for selecting suitable blackcurrant genotypes for breeding programmes, fruit production and possible product development. In two consecutive years of the study, the total polyphenols content in the fruits of different cultivars varied 290–634 mg 100 g-1 fresh weight (fw) and the anthocyanins 183–471 mg 100 g-1 fw.

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1096-1103 V. Strazdina,, V. Sterna, A. Jemeljanovs, I. Jansons and D. Ikauniece
Investigation of beaver meat obtained in Latvia
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Investigation of beaver meat obtained in Latvia

V. Strazdina¹,*, V. Sterna², A. Jemeljanovs³, I. Jansons¹ and D. Ikauniece¹

¹Institute of Food Safety, Animal Health and Environment BIOR, Instituta street 1, Siguldas nov., Latvia, LV 2150; *Correspondence: vitastrazdina@inbox.lv 2Department of Agro–ecological Research, State Stende Cereals Breeding Institute, ‘Dižzemes’, Dižstende, Lībagi parish, Talsi County, Latvia 3Faculty of Veterinary medicine, Latvia University of Agriculture, K. Helmaņa street 8, Jelgava, Latvia, LV 3004

Abstract:

There is a high interest on the part of consumers to obtain meat from animals which have been reared as close to natural conditions as possible. Game meat, characterised by high nutritional value and specific organoleptic qualities, complies also to this claim. Game animals, including beaver, meat provide an excellent investment, diversification of many consumer meals. The meat of wild animals is more favourable for human health because it has lower saturated fatty acids. Investigations about biochemical composition of beaver meat are not very common worldwide. The aim of study was evaluate biochemical composition of beaver meat hunted in Latvia. Therefore protein, amino acids, fat, ash, cholesterol content and fatty acid composition of beaver meat samples were done. Conclusion was made that beaver meat samples protein content was 20.07–22.68% and fat content 3.31–5.27%. The sum of essential amino acids in beaver meet samples was determined from 0.99 mg 100 g-1, less than other game meat. While the content of polyunsaturated fatty acids in meat samples of beaver (42.54%) was significantly higher than content of saturated (26.80%) or monounsaturated (27.42%) fatty acids. Ratio of polyunsaturated fatty acids n–6 : n–3 in beaver meat samples were 1.26, PUFA : SFA in beaver meat samples were 1.60 and cholesterol content 49.51 mg 100 g-1 was lower in comparison of domestic or wild animals meat. From this point of view beaver meat is very healthy source of fat.

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662-667 D. Matt, E. Veromann and A. Luik
Effect of housing systems on biochemical composition of chicken eggs
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Effect of housing systems on biochemical composition of chicken eggs

D. Matt, E. Veromann and A. Luik

Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences,Kreutzwaldi 1, EE51014 Tartu, Estonia; tel: +372 7425 010; e-mail: darja.matt@emu.ee

Abstract:

The aim of this study was to investigate the impact of production system (organic, conventional) on the quality of chicken eggs. Energetic value, carbohydrate, cholesterol, protein, fatty acid, sodium, potassium, phosphorus, dry matter and vitamin contents were evaluated. The mean content of cholesterol was 30%, and potassium 7%, greater in the organic eggs compared with the conventional eggs. No significant difference was found in the content of fatty acids, protein, sodium or dry matter. The organic eggs had considerably lower contents of calcium (2.8 times) compared with eggs from conventional farming. Negligible differences were found in the occurrence of vitamins (vitamin A, vitamin E, vitamin D3). The residues of 45 pesticides and 6 PCB isomers were analyzed in both types of eggs and no residues compounds were found.

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737-743 A. Sasnauskas, V. Trajkovski, S. Strautina, O. Tikhonova, T. Šikšnianas,M. Rubinskiene, P. Viškelis, J. Lanauskas, A. Valiuškaitė,R. Rugienius and Č. Bobinas
Evaluation of blackcurrant cultivars and perspective hybrids in Lithuania
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Evaluation of blackcurrant cultivars and perspective hybrids in Lithuania

A. Sasnauskas¹, V. Trajkovski², S. Strautina³, O. Tikhonova⁴, T. Šikšnianas¹,M. Rubinskiene¹, P. Viškelis¹, J. Lanauskas¹, A. Valiuškaitė¹,R. Rugienius¹ and Č. Bobinas¹

¹Lithuanian Institute of Horticulture, Kauno 30, Babtai, Kaunas district, LT-54333, Lithuania
²Swedish Pomological Science Centre, Stubbaröd 2818, S-26023 Kågeröd, Sweden
³ Latvia State Institute of Fruit-Growing, Graudu 1, Dobele, LV-3701, Latvia
⁴N.I. Vavilov Institute of Plant Industry, 42-44 B. Morskaya Str, 190000, St. Petersburg, Russia

Abstract:

A cooperative blackcurrant breeding project between Sweden, Russia, Latvia and Lithuania studied yield, resistance to fungal diseases and pest, biochemical composition of berries of 20 new blackcurrant cultivars and hybrids at the Lithuanian Institute of Horticulture in 2004-2008. The blackcurrants were cultivated without plant protection against either diseases or pests. Yield, damage by fungal diseases and pest and biochemical composition was investigated. The hybrids BRi 9504-5, BRi 9568-1A, BRi 9508-3A and BRi 9508-3B were selected as possible cultivars.

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