Mikromicetai turi didelę reikšmę miglinių javų sėklos kokybei. Susidarius palankioms sąlygoms sėkla plintantys grybai gali sumažinti sėklos dygimo energiją ir daigumą, susilpninti augalo šaknų sistemą, sumažinti augalų žaliąj�� masę ir derlių. Kai kurie grybai sėklai gali padaryti netiesioginę žalą - pakeisti spalvą, kvapą, deformuoti jos paviršių. Gamindami ir išskirdami į aplinką mikotoksinus, mikroskopiniai grybai menkina javų grūdų kaip maisto, pašarų realizacinę vertę. Sėklos beicavimas cheminiais preparatais neleidžiamas ekologiniuose ūkiuose. Kaip alternatyva beicavimui, javų sėklai apdoroti naudojami įvairūs fiziniai metodai. Tačiau kai kurių metodų poveikiai sėkla plintantiems mikromicetams išaiškinti nepakankamai, nenustatytos šių poveikių optimalios ekspozicijos, atskirais atvejais po jų poveikių sumažėja sėklos daigumas, kuris yra labai svarbus grūdams, naudojamiems kaip sėklinė medžiaga. Be to, literatūroje yra mažai duomenų apie 100°C temperatūros drėgnojo vandens garo terminių impulsų panaudojimą siekiant mažinti sėkla plintančius mikromicetus. Lietuvoje literatūros apie atskirų fizinių procesų poveikių javų sėkla plintančių mikromicetų kontrolei tyrimus randama negausiai. Įvairios mikromicetų kontrolės priemonės tirtos skirtingu laiku, skirtingais parametrais, kai kurie iš parametrų tyrimų metu keitėsi, todėl tarpusavyje palyginti priemonių poveikių efektyvumus neįmanoma. Darbo naujumas. Vienalaikių tyrimų metu, esant vienodoms sąlygoms, naudojant įvairias... [toliau žr. visą tekstą] / Seed-borne fungi are highly important for the seed quality of Poaceae. Fungi under favourable conditions may reduce germination capacity and viability of seeds, weaken the root system of plants, decrease their yield and green mass. Some fungi may cause indirect damage to seeds, i.e. change the colour, deform seed coat. Producing and exuding mycotoxins, microscopic fungi degrade the realization value of grain crops. Fumigation of seeds using chemicals is prohibited in ecological farms. As an alternative to this, different physical methods are applied to treat the seed. However, the influence of some of the methods on seed-borne fungi has been ascertained insufficiently, optimal expositions of the influences have not been determined. In some cases their influence reduces seed viability, which is highly important for grains used as seed material. Besides, literature sources provide very few data on the use of 100°C damp steam thermal impulses to reduce the amount of seed-borne fungi. In Lithuania, literature on studies of the influence of different physical processes to control seed-borne fungi is rather scarce. Different measures to control pathogenic and saprophytic fungi were studied at different times, using different parameters, some of the parameters were changed during the studies, thus it is impossible to compare efficiency of the measures applied. Novelty. During simultaneous studies, under the same conditions, applying different electrophysical and thermophysical... [to full text]

The present study investigated the antioxidant properties of commercial regular- and whole- wheat spaghetti. The antioxidant properties comprise the total phenolic content, DPPH radical scavenging activity, oxygen radical absorbance capacity. The contents of ferulic acid, C-glycosyl flavones and SDG were measured by using LC/MS techniques. Whole wheat spaghetti showed significantly higher TPC and ORAC. The contents of ferulic acid, C-glycosyl flavones and SDG were significantly higher in whole wheat spaghetti. The TPC was found to decrease 48 – 78% after cooking. The results showed that consumption of whole grain is strongly recommended. The present study also compared the antioxidant properties of commercial infant cereals. Purple wheat and red rice were used in making home-made and lab-made infant cereals. Pigmented infant cereals showed higher TPC, total anthocyanin content (TAC) and ORAC then brown rice and commercial ones. Anthocyanins were found only in purple wheat while a C-glycosyl flavone was found at higher levels in purple wheat than in red rice samples. Home-made samples did not show significant differences in TPC, TAC and ORAC with lab-made ones; however, the contents of anthocyanins and C-glycosyl flavones were significantly different. Home-made purple wheat infant cereals showed higher cellular antioxidant activity (CAA) than lab-made purple wheat, red rice and commercial ones. Whole purple wheat holds potential to improve the antioxidant properties of infant cereals.

The extraction yields of insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) from seven whole-grain cereals (WG) ranged from 11.73% to 23.71% and 2.28% to 5.15%, respectively. Eight monomeric phenolic acids and four diferulic acids were identified and quantified in cereal alkaline extracts by reversed phase high performance liquid chromatography coupled with quadrupole - time of flight mass spectrometry. IDF alkaline extracts had significantly (p < 0.05) higher levels of total phenolic content (TPC) and DPPH radical scavenging activity than WG and SDF extracts. Corn IDF (C-IDF) extracts exhibited the highest TPC and DPPH, followed by red rice. MTT cell viability assay indicated that 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) or xanthine-xanthine oxidase (X-XO) induced cell loss can be effectively reduced by pre-incubating Caco-2BBe or FHs 74 Int cells with certain levels of C-IDF extracts. This effect was speculated to be associated with the antioxidant activity of C-IDF linked phenolic compounds.

A granola-type, omega-3-rich breakfast cereal prototype was developed using ground flaxseed as the principal source of linolenic acid (1.8% w/w). Other ingredients included rolled oats, yellow sugar, honey, sliced almonds, and canola oil. The focus of the research investigation was to apply and study the addition of an antioxidant (AO) and the use of Modified Atmosphere Packaging (MAP) on shelf-life extension of the enriched cereal. Granola samples, both with and without AO (300ppm of 70% mixed tocopherols), were packaged in air, and under the two atmospheres achieved by nitrogen flushing (MA 1) and an oxygen scavenger (MA2). Samples were stored at either 21 or 35°C. / Shelf-life was terminated when products reached a thiobarbituric acid (TBA) value of 4.0 mg malonaldehyde/kg corresponding to a sensory score of 5 (on a hedonic scale of 10). (Abstract shortened by UMI.)

The present study investigated the antioxidant properties of commercial regular- and whole- wheat spaghetti. The antioxidant properties comprise the total phenolic content, DPPH radical scavenging activity, oxygen radical absorbance capacity. The contents of ferulic acid, C-glycosyl flavones and SDG were measured by using LC/MS techniques. Whole wheat spaghetti showed significantly higher TPC and ORAC. The contents of ferulic acid, C-glycosyl flavones and SDG were significantly higher in whole wheat spaghetti. The TPC was found to decrease 48 – 78% after cooking. The results showed that consumption of whole grain is strongly recommended. The present study also compared the antioxidant properties of commercial infant cereals. Purple wheat and red rice were used in making home-made and lab-made infant cereals. Pigmented infant cereals showed higher TPC, total anthocyanin content (TAC) and ORAC then brown rice and commercial ones. Anthocyanins were found only in purple wheat while a C-glycosyl flavone was found at higher levels in purple wheat than in red rice samples. Home-made samples did not show significant differences in TPC, TAC and ORAC with lab-made ones; however, the contents of anthocyanins and C-glycosyl flavones were significantly different. Home-made purple wheat infant cereals showed higher cellular antioxidant activity (CAA) than lab-made purple wheat, red rice and commercial ones. Whole purple wheat holds potential to improve the antioxidant properties of infant cereals.

The extraction yields of insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) from seven whole-grain cereals (WG) ranged from 11.73% to 23.71% and 2.28% to 5.15%, respectively. Eight monomeric phenolic acids and four diferulic acids were identified and quantified in cereal alkaline extracts by reversed phase high performance liquid chromatography coupled with quadrupole - time of flight mass spectrometry. IDF alkaline extracts had significantly (p < 0.05) higher levels of total phenolic content (TPC) and DPPH radical scavenging activity than WG and SDF extracts. Corn IDF (C-IDF) extracts exhibited the highest TPC and DPPH, followed by red rice. MTT cell viability assay indicated that 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) or xanthine-xanthine oxidase (X-XO) induced cell loss can be effectively reduced by pre-incubating Caco-2BBe or FHs 74 Int cells with certain levels of C-IDF extracts. This effect was speculated to be associated with the antioxidant activity of C-IDF linked phenolic compounds.

Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniversitet, 2005. / Härtill 5 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniviversitet, 2005. / Härtill 5 uppsatser.

Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniv. / Härtill 4 uppsatser.

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