Crowding as an Agronomic Factor Determining the Development of Plants and the Productivity of Linseed (Linum usitatissimum L.)

ABSTRACT

Nine sowing densities of linseed were compared in a two-year experiment. Self-regulation of the density of a linseed stand resulted in a differentiated branching of the plants. The number of capsules on a linseed shoot, as well as seeds in the capsule, and the number of seeds from the shoot were highly varied from year to year, and there is even a stronger differentiation in the weight of 1000 seeds. Linear relationships were noted between the mass of seeds from the linseed plant and the number of capsules. The yield of linseed was affected by both factors. An increasing sowing rate reduced the seed yield from the shoot and the plant. At lower seeding rates, the lateral shoots contributed in the seeds yield of the plant to a higher degree compared to the main ones.     

An Improved Silver Ion HPLC Combined with Capillary Gas Chromatography of cis/trans Fatty Acids in Alimentary Fats and Human Milk Fat

A technique of analysis is described using a silver ion-loaded HPLC (Ag⁺/HPLC) column, gradient elution, and a laser light scattering detector followed by capillary gas chromatography (GC) for the determination of the fatty acid methyl ester (FAME) composition of rapeseed oil, the respective hydrogenated fat, some dietary fats, and human milk fat. With the use of Ag⁺/HPLC, FAMEs were separated into the following classes: saturated, trans-monounsaturated, cis-monounsaturated, trans–trans-di-unsaturated, trans–cis-di-unsaturated, cis–cis-di-unsaturated, and higher unsaturated FAMEs. Within each class, partial separation of positional isomers was also possible. Fractions of the eluate containing trans and cis C18:1 were separately collected and re-analyzed by GC in order to quantitate the positional isomers eight trans and nine cis in rapeseed oil and in human milk fat. The profiles of eight trans positional isomers in human milk fat and in hydrogenated rapeseed oil were alike but entirely different from that of six C18:1 trans isomers in bovine milk fat. Out of nine C18:1 cis isomers found in hydrogenated fat, only C18:1-9c and C18:1-11c were found in both human and bovine milk fat which may indicate some discrimination which occurs for certain isomers in fatty acid metabolism.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Effect of adding fresh and freeze‐dried buckwheat sourdough on gluten‐free bread quality

This study demonstrates new possibilities in using freeze‐dried buckwheat sourdoughs in the processing of gluten‐free bread (GFB). Fresh and freeze‐dried (at temperatures of 20, 40 and 60 °C) sourdoughs were added in the amounts of 10, 20, 30 and 40% of the total flour content. Significant and beneficial changes in the quality of bread under the influence of different quantities of fresh and freeze‐dried sourdoughs additive were observed. Freeze‐dried buckwheat sourdoughs at the level of 20 and 30% gave the best baking results for GFB. pH of bread significantly changed, which had a positive effect on increasing its suitability for the storage. Buckwheat sourdough dried at 40 °C is the most highly recommended for GFB processing. Higher temperatures (60 °C) caused the least change in bread volume; however, a bitter aftertaste from burning was slightly detectable. Freeze‐dried buckwheat sourdoughs can be used directly in processing, thus eliminating the long fermentation of sourdough.     

The antioxidant properties of alcoholic extracts from Sambucus nigra L. (antioxidant properties of extracts)

The antioxidant properties of alcoholic extracts from the leaves, berries and flowers of Sambucus nigra L. are estimated by means of DPPH and β-carotene/linoleic acid methods, and considered in relation to the extraction temperature (in the range 20-200 °C) and to the level of flavonoids most representative for this plant. The extracts of S. nigra act as antioxidants neutralizing the activities of free radicals and inhibiting the co-oxidation reactions of linoleic acid and β-carotene. There is no direct correlation between the level of flavonoids in the extracts and their antioxidant activity. The data presented show that the extraction temperature strongly influences the antioxidant properties of the extracts, especially in the case of leaves.     

A comprehensive meta-analysis on evidence of Mediterranean diet and cardiovascular disease: Are individual components equal?

Many studies have reported that higher adherence to Mediterranean diet may decrease cardiovascular disease (CVD) incidence and mortality. We performed a meta-analysis to explore the association in prospective studies and randomized control trials (RCTs) between Mediterranean diet adherence and CVD incidence and mortality. The PubMed database was searched up to June 2014. A total of 17 studies were extracted and 11 qualified for the quantitative analysis. Individuals in the highest quantile of adherence to the diet had lower incidence [relative risk (RR): 0.76, 95% confidence intervals (CI): 0.68, 0.83] and mortality (RR: 0.76, 95% CI: 0.68, 0.83) from CVD compared to those least adherent. A significant reduction of risk was found also for coronary heart disease (CHD) (RR: 0.72, 95% CI: 0.60, 0.86), myocardial infarction (MI) (RR: 0.67; 95% CI: 0.54, 0.83), and stroke (RR: 0.76; 95% CI: 0.60, 0.96) incidence. Pooled analyses of individual components of the diet revealed that the protective effects of the diet appear to be most attributable to olive oil, fruits, vegetables, and legumes. An average reduced risk of 40% for the aforementioned outcomes has been retrieved when pooling results of RCTs. A Mediterranean dietary pattern is associated with lower risks of CVD incidence and mortality, including CHD and MI. The relative effects of specific food groups should be further investigated.