Daniela Amidžić Klarić

Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines

Abstract Blackberry wine, the most widespread Croatian fruit wine, is produced by yeast fermentation of raw blackberry juice or must. Even though the production and intake of blackberry wine in Croatia has been increasing for years, the available data on the overall quality and blackberry wine composition is still scarce. The objective of this work was to evaluate the quercetin content, colour and selected physico-chemical quality parameters of 15 Croatian blackberry wine samples, divided into two groups denominated as CWB and OWB regarding the blackberries’ cultivation type (conventional and organic). The quercetin content ranged from 0.81 to 21.67 mg/L (average: 6.16 mg/L, median 3.96 mg/L) and was consistent with some published studies. Compared to CBW group, quercetin content of OBW samples seemed to be more balanced and slightly higher (OBW median: 3.99 mg/L, CWB median: 1.80 mg/L). The presence of cyanidin and pelargonidin (as aglycons) was detected in very low concentrations in four and seven samples, respectively. Determination of the colour revealed that the most important component contributing to colour intensity was yellow (51 %), followed by red (40 %). The chemical quality parameters were in accordance with the available published results on blackberry and grape wines and were as follows: relative density 1.0017–1.0660 g/mL, concentration of reducing sugars 13.5–177.6 g/L, alcoholic strength 9.37–14.78% vol, pH 3.11–3.56, total acidity 6.7–18.1 g/L, ash 1.59–4.11 g/L, alkalinity of ash 1.54–3.79 g/L, total nitrogen 65.50–361.15 mg/L, and total phosphorus 32.03–118.53 mg/L. No significant overall differences were noticed between the conventional and organic group of samples.

Chromatographic and mass spectrometric solutions to improve quality and safety of food and dietary supplements

Two cassava varieties TMS98/0505 (white) and TMS05/0473 (yellow) were processed into four different products each. The microbiological analysis and sensory properties of the products from both cassava varieties (Garri, fufu, flour and tapioca) were examined. Microorganisms identified and isolated from the samples include; Enterobacter spp., Staphylococcus spp., Klebsiella spp., Bacillus, Lactobacillus, Proteus vulgaris, Micrococcus spp., for bacteria identification while the fungi identified include Penicillium spp., Aspergillus spp., Rhizopus spp., Mucor spp. These microbial composition and the sensory properties were evaluated. The total microbial count ranged from 9.0×10 2 cfug-1 for sample 1 (produced from white cassava variety) to 4.8×10 2 cfug -1 in sample 5 (flour produced using white cassava variety). The samples showed combined positivity and negativity to the morphological, microscopic and biochemical test processes for bacteria and fungi. The sensory properties evaluation had values of results ranging from 6.3±1.2 to 2.61±1.2 with sample 4 having the highest value while sample 2 had the lowest value and differing significantly (p>0.05) texture ranged from 6.1±1.7 to 4.07±1.8. However, overall acceptability ranged from 6.31±1.8 to 4.10±1.2 for sample 8 and sample 6 respectively. The overall acceptability showed significant difference at (p<0.05) among all other samples.P the shelf life of food is one of the biggest challenges the food industry is facing, which when improved could decrease food decomposition, add value and also help ease food sustainability concerns. This talk would present a possible methodology for integrating antimicrobial functionality onto some of the existing polymer based food wrapping materials. The antimicrobial activity of nanoparticles, including silver, that have been integrated onto the polymer substrates using some green chemicals, would be discussed along with the pros and cons of using it for food packaging based on results.In recent years, chromatography and mass spectrometry have gained a wide recognition as a sensitive, selective and fast techniques for the analysis of a wide range of food and dietary supplement (DS) products. An overview of our recently developed chromatographic and mass spectrometric methods used in food and DS analysis will be given. As counterfeiting of DS has become an important health and economic problem, a fast-screening DI-MS method for identification of various pharmacologically active ingredients was developed. Red fermented rice is used worldwide as an alternative therapy for hyperlipidemia. The recent discovery of a mycotoxin, citrinin, causes much controversy about the safety of these products. The LC/DAD/FLD/MSn method for determination of 5 monacolins and citrinin in a single run in food and DS have shown high deviations between labeled and found content. Despite recent efforts of regulatory authorities to improve the safety of DS, evaluation of ethanol is not harmonized. The sHSS-GC-FID method was applied for analysis of 93 samples. High amounts of ethanol were found in products for young children as well as in ˝alcohol-free˝ products. GC and HPLC methods for evaluation of the volatile compounds and food additives in blackberry wine were developed. Devastating results were obtained as several samples contained methanol above the permissible limits. Although olive growing is a traditional agricultural sector in Mediterranean countries, most of oil is obtained by small producers without production control. A low cost sHSS-GC-FID method may be used for evaluaton of volatile compounds, possible indicators of olive oil quality.Zhaowei Zhang1 and Peiwu Libcde 1Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, 430062, P.R.China b Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of Agriculture, 430062, P.R.China c Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan, 430062, P.R.China d Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan, 430062, P.R.China e Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture, Wuhan, 430062, P.R. ChinaI recent times maize has become first among other grains and cereals in terms of annual area planted in Ghana. Unfortunately, the crop suffers several losses, such as aflatoxin contamination along the maize post-harvest value chain which affect both quality and quantity before reaching the final consumer. A study was carried out to assess the qualitative and quantitative losses of maize along the maize value chain in two regions, Brong-Ahafo and Eastern Regions of Ghana. Questionnaires administered to key informant of the value chain established the main causative factors of post-harvest losses; these include losses due to the effects of insects, rodents, monkeys, birds, bushfires, ruminants (sheep and goats) and rainfall causing grains to grow mould since most farmers allowed drying on stalk before harvesting. Laboratory analyses showed the presence of free fatty acids and high levels of aflatoxins in most maize sampled, indicating poor storage. Changes in moisture content reduced the volume and weight of the grains and was perceived as source of losses, hence the need for maize variety with less moisture content. The study revealed that even though responses from these value chain actors indicated that with the help of the extension workers they are abreast with several technologies to prevent losses, most value actors are not implementing what they learnt. There is therefore the need to use more innovative to help value chain actors in the maize industry to adopt methods for reducing post-harvest losses in the sector.

Blackberry wines mineral and heavy metal content determination after dry ashing: multivariate data analysis as a tool for fruit wine quality control

Abstract This study brings out the data on the content of 21 mineral and heavy metal in 15 blackberry wines made of conventionally and organically grown blackberries. The objective of this study was to classify the blackberry wine samples based on their mineral composition and the applied cultivation method of the starting raw material by using chemometric analysis. The metal content of Croatian blackberry wine samples was determined by AAS after dry ashing. The comparison between an organic and conventional group of investigated blackberry wines showed statistically significant difference in concentrations of Si and Li, where the organic group contained higher concentrations of these compounds. According to multivariate data analysis, the model based on the original metal content data set finally included seven original variables (K, Fe, Mn, Cu, Ba, Cd and Cr) and gave a satisfactory separation of two applied cultivation methods of the starting raw material.