V. Kapcsándi
57189510108
Publications - 17
Determination of the health-protective effect of different Sempervivum and Jovibarba species
Publication Name: Journal of King Saud University Science
Publication Date: 2024-01-01
Volume: 36
Issue: 1
Page Range: Unknown
Description:
This study aimed to examine the micro- and macroelements, as well as the total antioxidant, and polyphenol content of 22 different types of dried houseleek, and fresh plant decoctions. The measurement of antioxidant and polyphenol content was carried out with two drying methods- a drying cabinet and lyophilization. The plants, without exception, were provided by Berger Trio Kft. from Jánossomorja (Hungary), thus, the influencing effect of the environment is negligible in the case of the tested species. Based on the results, the type of houseleek has a clear influencing effect on the amount of the tested constituents. The investigated microelements were B, Cu, Fe, Mn, and Zn, while Ca, K, Mg, Na, P, and S were examined among the macroelements. In terms of microelement content, Mn was present in outstanding amounts (20.67–148.00 mg/kg DW), while among macroelements Ca (44.43–95.27 g/kg DW) and Na (24.07–128.50 g/kg DW) was present in larger quantities in the samples. It can be said that in the case of samples with a high amount of antioxidants and polyphenols, the element content is low and the reverse is also true. During the examination of the dried houseleeks, outstanding values were obtained for the tested compounds. The antioxidant values of the dried leaves were between 2.22 and 317.74 mg AAE/g DW, while their polyphenol contents ranged from 5.52 to 144.16 mg GAE/g DW, however, the drying methods had some influencing effect. Regarding fresh plant decoctions, the polyphenol contents (0,02–1,11 mg GAE/g FW) were negligible, while the amount of antioxidants (2,38–4,61 mg AAe/g FW) were low. With other solvents (e.g. alcoholic extraction - tinctures), better results are likely to be achieved. Houseleek species (especially in dried form) are an excellent source of trace elements, antioxidants, and phenolic components so they can even be used as additives to functional foods or consumed on their own in the form of encapsulated dietary supplements.
Open Access: Yes
Antioxidant and polyphenol content of different milk and dairy products
Publication Name: Journal of King Saud University Science
Publication Date: 2023-10-01
Volume: 35
Issue: 7
Page Range: Unknown
Description:
The aim of the present study was to determine the antioxidant capacity and total polyphenol content of raw milk, dairy products (ricotta and cottage cheese), and by-products (sweet and acid whey) from different animal breeds (cow, goat). Overall, the total polyphenol content of raw milk ranged from 420.34 to 490.72 mg GAE/100 mL, while the total antioxidant content changed between 8.95 and 28.72 mg AAE/100 mL. These values in the case of cottage cheeses were 32.29–124.29 mg GAE/100 mL for polyphenols and 14.12–16.38 mg AAE/100 g for antioxidants. Significant differences were observed between the total polyphenol content and antioxidant properties of sweet- (10.85–197.55 mg AAE/100 g antioxidant; 32.29–124.29 mg GAE/100 g polyphenol) and acid whey (13.28–158.69 mg AAE/100 g antioxidant; 43.50–98.03 mg GAE/100 g polyphenol). In addition, slight differences in total polyphenol content (10.55–19.01 mg GAE/100 g) and antioxidant capacity (10.84–15.93 mg AAE/100 g) were observed for ricotta cheeses made from milk of different animal breeds. The results show that milk and dairy products are excellent sources of antioxidants and polyphenols.
Open Access: Yes
Increasing the functionality of sponge cakes by mint, and cocoa powder addition
Publication Name: Heliyon
Publication Date: 2023-09-01
Volume: 9
Issue: 9
Page Range: Unknown
Description:
While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.
Open Access: Yes
Iconic Arable Weeds: The Significance of Corn Poppy (Papaver rhoeas), Cornflower (Centaurea cyanus), and Field Larkspur (Delphinium consolida) in Hungarian Ethnobotanical and Cultural Heritage
Publication Name: Plants
Publication Date: 2023-01-01
Volume: 12
Issue: 1
Page Range: Unknown
Description:
There are an increasing number of initiatives that recognize arable weed species as an important component of agricultural biodiversity. Such initiatives often focus on declining species that were once abundant and are still well known, but the ethnographic relevance of such species receives little recognition. We carried out an extensive literature review on the medicinal, ornamental, and cultural applications of three selected species, Papaver rhoeas, Centaurea cyanus, and Delphinium consolida, in the relevant Hungarian literature published between 1578 and 2021. We found a great diversity of medicinal usages. While P. rhoeas stands out with its sedative influence, D. consolida was mainly employed to stop bleeding, and C. cyanus was most frequently used to cure eye inflammation. The buds of P. rhoeas were sporadically eaten and its petals were used as a food dye. All species fulfilled ornamental purposes, either as garden plants or gathered in the wild for bouquets. They were essential elements of harvest festivals and religious festivities, particularly in Corpus Christi processions. P. rhoeas was also a part of several children’s games. These wildflowers were regularly depicted in traditional Hungarian folk art. In poetry, P. rhoeas was used as a symbol of burning love or impermanence; C. cyanus was frequently associated with tenderness and faithfulness; while D. consolida regularly emerged as a nostalgic remembrance of the disappearing rural lifestyle. These plants were also used as patriotic symbols in illustrations for faithfulness, loyalty, or homesickness. Our results highlight the deep and prevalent embeddedness of the three iconic weed species studied in the folk culture of the Carpathian Basin. The ethnobotanical and cultural embeddedness of arable weed species should also be considered when efforts and instruments for the conservation of arable weed communities are designed.
Open Access: Yes
Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review
Publication Name: Heliyon
Publication Date: 2022-10-01
Volume: 8
Issue: 10
Page Range: Unknown
Description:
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
Open Access: Yes
The beneficial effect of peppermint (Mentha X Piperita L.) and lemongrass (Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation
Publication Name: Food Chemistry X
Publication Date: 2022-03-30
Volume: 13
Issue: Unknown
Page Range: Unknown
Description:
Our research aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content. In this study, continuous sampling was performed throughout the fermentation period, and the changes in total antioxidant (TA) and total polyphenol (TP) contents were determined. After processing the raw material, the prepared herbs were added in 0.5 and 1.0 v/v% concentrations to the samples. The TP content of the control sample was between 1.17 and 1.57 mg/g, and the TA content was 2.12 and 2.54 mg/g during the fermentation process. The lemongrass dosage increased 77.86 % the antioxidant and 70.98 % the polyphenol content by the end of the fermentation process. In the best case, the peppermint dosage increased 72.80 % of the antioxidant content and 72.05 % of the polyphenol content. Overall, fermentation combined with herbs dosage could increase the bioavailability of products made from its polyphenol and antioxidant contents and can be used to develop novel functional foods.
Open Access: Yes
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview
Publication Name: European Food Research and Technology
Publication Date: 2022-02-01
Volume: 248
Issue: 2
Page Range: 329-344
Description:
Fortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because of the complexity of the matrix. The main challenge is that polyphenols can interact with other food components, such as carbohydrates, proteins, or lipids. The chemical reactions that occur during the baking technologies in the bakery and biscuit industry may also affect the results of measurements. The analysis of polyphenols found in fortified foods can be done by several techniques, such as liquid chromatography (HPLC and UPLC), gas chromatography (GC), or spectrophotometry (TPC, DPPH, FRAP assay etc.). This paper aims to review the available information on analytical methods to fortified foodstuffs while as presenting the advantages and limitations of each technique.
Open Access: Yes
Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product
Publication Name: Chemical Papers
Publication Date: 2021-11-01
Volume: 75
Issue: 11
Page Range: 5711-5717
Description:
This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs. Graphic abstract: [Figure not available: see fulltext.]
Open Access: Yes
Investigation of the long-term stability of various tinctures belonging to the lamiaceae family by HPLC and spectrophotometry method
Publication Name: Chemical Papers
Publication Date: 2021-11-01
Volume: 75
Issue: 11
Page Range: 5781-5791
Description:
The aim of the current study was to analyze the stability of rosmarinic acid in ethanolic tinctures of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), peppermint (Mentha x piperita), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), and thyme (Thymus vulgaris L.). High-performance liquid chromatography with diode-array detection (HPLC–DAD) was employed to monitor the concentration of the marker compound over a six month period. Furthermore, the tinctures were also evaluated for caffeic acid, total phenolic content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. We observed that the concentration of rosmarinic acid in tincture stored in closed amber glasses at ambient temperature decreased significantly during 6-month storage. Furthermore, our study squarely confirms the fact that a part of rosmarinic acid is converted to caffeic acid. The tested tinctures can be listed in the following order according to the greatest stability of the marker compound: rosemary > peppermint > oregano > lemon balm > thyme > sage. The results of the study indicated a linear relationship between DPPH values and total phenolic (R2 = 0.92) or rosmarinic acid (R2 = 0.85) contents.
Open Access: Yes
Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques
Publication Name: Lwt
Publication Date: 2021-07-01
Volume: 147
Issue: Unknown
Page Range: Unknown
Description:
The present study evaluated the feasibility of the fortification of dark chocolate with a freeze-dried lemon balm extract rich in rosmarinic acid (RA). Given the food matrix used, it was necessary to develop an analytical and extraction method for RA determination in fortified chocolate. A simple and efficient reversed-phase high-performance liquid chromatography method (RP-HPLC) has been developed for the estimation of RA in dark chocolate. The validity of the method was demonstrated by evaluating the system suitability, linearity, precision, accuracy, the limit of detection, and limit of quantification. The extraction of RA from chocolate was optimized using maceration with shaking (MACS ) and microwave-assisted extraction (MAE). The experimental conditions, namely solvent type and extraction time, were optimized using the one-factor-at-a-time methodology. Under the optimized conditions, the proposed method showed good recovery within 95% and acceptable reproducibility with intra- and inter-day relative standard deviations of <2.3%. The method was linear from 5 to 800 μg/mL with a determination coefficient of 1.000. Moreover, the functional chocolate showed a homogeneous active ingredient distribution and retained its RA amount since no significant difference was observed during storage. Overall, the present method was successfully applied to determine RA content in fortified chocolate.
Open Access: Yes
Review on the occurrence of the mcr-1 gene causing colistin resistance in cow's milk and dairy products
Publication Name: Heliyon
Publication Date: 2021-04-01
Volume: 7
Issue: 4
Page Range: Unknown
Description:
Both livestock farmers and the clinic use significant amount of antibiotics worldwide, in many cases the same kind. Antibiotic resistance is not a new phenomenon, however, it is a matter of concern that resistance genes (mcr - Mobilized Colistin Resistance - genes) that render last-resort drugs (Colistin) ineffective, have already evolved. Nowadays, there is a significant consumption of milk and dairy products, which, if not treated properly, can contain bacteria (mainly Gram-negative bacteria). We collected articles and reviews in which Gram-negative bacteria carrying the mcr-1 gene have been detected in milk, dairy products, or cattle. Reports have shown that although the incidence is still low, unfortunately the gene has been detected in some dairy products on almost every continent. In the interest of our health, the use of colistin in livestock farming must be banned as soon as possible, and new treatments should be applied so that we can continue to have a chance in fighting multidrug-resistant bacteria in human medicine.
Open Access: Yes
Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties
Publication Name: OCL Oilseeds and Fats Crops and Lipids
Publication Date: 2021-01-01
Volume: 28
Issue: Unknown
Page Range: Unknown
Description:
In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42-9.93%), palmitic acid (7.81-10.66%), oleic acid (14.29-19.92%), and linoleic acid (66.85-72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.
Open Access: Yes
DOI: 10.1051/ocl/2021017
Investigation of the shelf life of fruit yogurts as a function of the treatment of flavoring substances
Publication Name: Elelmiszervizsgalati Kozlemenyek
Publication Date: 2021-01-01
Volume: 67
Issue: 1
Page Range: 3293-3314
Description:
1. SUMMARY Milk and dairy products represent one of the foundations of the human diet because of their valuable ingredients and pleasant sensory properties. The aim of our research was to investigate how different heat treatment processes (microwave irradiation, drying) affect the shelf life of dairy products (yogurt) from a microbiological point of view. In the course of our measurements, the effects of the different heat treatment parameters of the flavoring substances used in the production of the products (apples, bananas) on the microbiological properties of the products and, thus, on their shelf life were investigated. In our experiments, conventional drying (55 °C, 24 hours) and microwave irradiation technology (800 W, 55 °C, 10 min) were used as treatment forms of the additives. Comparisons were made in terms of microbiological parameters (total viable count, yeast/mold count and E. coli/coliform count). Based on our results, we believe that the drying process can ensure microbiological safety in food production if the air circulating in the equipment has adequate hygienic properties. The microwave irradiation technology can be used successfully to inhibit microbes in foods, in this case fruits. However, the same treatment parameters cannot be applied to different fruits.
Open Access: Yes
Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement
Publication Name: Journal of Pharmaceutical and Biomedical Analysis
Publication Date: 2020-05-30
Volume: 184
Issue: Unknown
Page Range: Unknown
Description:
The goal of this study was to improve the extraction efficiency of rosmarinic acid (RA) from Lamiaceae herbs (lemon balm, peppermint, oregano, rosemary, sage, and thyme) using various extraction techniques (maceration with stirring, MACS ; heat reflux, HRE; and microwave-assisted extraction, MAE) and extraction conditions (solvent acidity, solvent type, extraction time and temperature). The RA content was measured by high-performance liquid chromatography with diode-array detection (HPLC-DAD) under test conditions. Our results showed that extraction with acidified aqueous ethanol (EtOH-H2 O-HCl, 70:29:1, v/v/v) was the best choice for the recovery of RA compared to other solvent systems. Further study suggested the following optimal extraction times for the different techniques: 120 min at 25 °C with MACS , 15 min at boiling point with HRE, and 5 min at 50 °C and 80 °C with MAE. Based on our results, we demonstrated that by careful adjustment of the extraction conditions, it is possible to set up a single extraction protocol to extract RA from different plants.
Open Access: Yes
Recent advances in the analysis of rosmarinic acid from herbs in the lamiaceae family
Publication Name: Natural Product Communications
Publication Date: 2019-01-01
Volume: 14
Issue: 7
Page Range: Unknown
Description:
Rosmarinic acid (RA) is a phenolic acid found in a variety of plants, especially those in the Lamiaceae family. A number of biological effects are attributed to the compound; so, in recent years, RA has been the focus of many studies. The aim of this review is to provide information on the latest developments on flow chromatography analysis of RA. A reverse-phase high-performance liquid chromatography (HPLC) method with gradient elution and either diode array or mass spectrometric detection is usually used to measure the compound. Factors affecting the performance of HPLC analysis of RA such as sample preparation, column, mobile phase, and detection methods are discussed in detail in this review.
Open Access: Yes
Microwave steam explosion and enzymatic hydrolysis of vine-branch
Publication Name: Acta Alimentaria
Publication Date: 2018-09-01
Volume: 47
Issue: 4
Page Range: 443-452
Description:
Our research target was to utilise vine-branch, existing in huge amounts, for energetic purposes. During our experiments, microwave (MW) treatments of different powers (400-1600 W), pressures (1-5 bar), temperatures (120-180 °C), and treatment times (3-30 min) were applied to change the physical condition of vine-branch. After MW, enzymatic hydrolysis (EH) was used (85-100 h, 37 °C). In addition, beside MW, comparisons were made regarding various treatment methods: untreated (UTE), cooking plate (CP), and autoclave (AC), to determine to what extent they affect the final glucose yield. This yield can even further be increased by MW pre-treatment (50 W, 3-30 min, 40 °C) of the enzyme used during the hydrolysis, which reinforces the argument that enzyme activity can be increased by irradiation. A difference of 22.1% was detected among the glucose yield values in untreated and treated enzyme processes.
Open Access: Yes
Evaluation of Antibacterial Properties of Commercial Essential Oils on Foodborne Pathogens in a Liver Pâté-Type Product
Publication Name: Chemical Engineering Transactions
Publication Date: 2023-01-01
Volume: 107
Issue: Unknown
Page Range: 253-258
Description:
In the past, several efforts have been made to find suitable substitutes for synthetic preservatives in meat products with fewer side effects on human health. Essential oils have gained worldwide interest due to their antimicrobial activity. The addition of these aromatic compounds to foods may be hampered by their strong sensory characteristics (taste and smell). The objective of this study was to evaluate the efficiency of five essential oils (EOs) (Ocimum basilicum L., Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., and Thymus vulgaris L.) against important foodborne pathogens. First, a microdilution assay was carried out to determine the minimal inhibitory concentration (MIC) of the EOs against Staphylococcus (Staph.) aureus ATCC 6538, Salmonella (S.) enterica subsp. enterica serovar Typhimurium ATCC 14028, and Escherichia (E.) coli ATCC 25922. Since the EOs inhibited the growth of these bacteria, their activity was studied in a real food matrix. The in vivo test was performed on the model of liver pâté: the homogenized and heat-treated samples were formulated with EOs at concentrations of 1 MIC and 2 MIC, inoculated with bacterial suspensions (105 CFU/g), packaged under vacuum, and stored at 4 ºC for 3 days. The addition of 2 MIC of thyme and sage oils showed a significant reduction in the viable counts of E. coli, S. Typhimurium, and Staph. aureus compared to the control samples. Overall, this study demonstrated that thyme and sage EOs, as natural preservatives, had great potential to prevent the growth of important foodborne pathogens (E. coli, S. Typhimurium, and Staph. aureus) in liver pâté, but their efficiency was highly dose-dependent. However, the tested concentrations of EOs (1 MIC and 2 MIC) had an influence on the sensory characteristics of the finished products that may hinder their future applicability to improve the shelf-life of meat products. Therefore, further studies are required to clarify such an issue.
Open Access: Yes
DOI: 10.3303/CET23107043
