v

Book of Abstracts

Istanbul, Turkey

May 07-10, 2013

v

Book of Abstracts

Istanbul, Turkey

May 07-10, 2013

Revised Edition

vii

ENDORSED BY

Book of Abstracts of the EuroFoodChem XVII: Publisher : Hacettepe University, Food Engineering Department ISBN : 978-605-63935-0-1 Edited by : Hamit KÖKSEL Editorial Assistant : Yelda ZENCİR Printing Layout : Tolga KOÇ Composition : ARBER Professional Congress Services Submission and evaluation process was handled by ARBER Congress Management System The organizers do not have any legal liability for to contents of the abstracts.

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COMMITTEES Honorary Committee Dr Mehmet Mehdi EKER Minister, Ministry of Food, Agriculture and Livestock

Dr A. Murat TUNCER Rector, Hacettepe University

Organising Committee Chair Dr Hamit KÖKSEL (National Delegate, EuCheMS Food Chem. Div.) Hacettepe University, Turkey Members

Dr Arzu BAŞMAN Hacettepe University, Turkey

Dr Roger FENWICK (Former President, EuCheMS Food Chem. Div.) Institute of Food Research,UK

Dr Michael MURKOVIC (Secretary, EuCheMS Food Chem. Div.) Graz University of Technology, Austria

Dr Livia Simon SARKADI (President EuCheMS, Food Chem. Div.) Corvinus University of Budapest, Hungary

Dr Ümran UYGUN Hacettepe University, Turkey

Scientific Committee Dr Cesarettin ALAŞALVAR, Turkey Dr Susan ARNTFIELD, Canada Dr Nevzat ARTIK, Turkey Dr H. Tanju BESLER, Turkey Dr Dilek BOYACIOĞLU, Turkey Dr Srinivasan DAMODARAN, USA Dr İrfan EROL, Turkey Dr Vincenzo FOGLIANO, Italy Dr Juana FRIAS, Spain Dr Fahrettin GÖĞÜŞ, Turkey Dr Vural GÖKMEN, Turkey Dr Thomas GUDE, Switzerland Dr Gürbüz GÜNEŞ, Turkey Dr Mehmet HAYTA, Turkey Dr Thomas HENLE, Germany

Dr Muammer KAPLAN, Turkey Dr Mükerrem KAYA, Turkey Dr Amos NUSSINOVITCH, Israel Dr Semih ÖTLEŞ, Turkey Dr Nihat PAKDİL, Turkey Dr Mariusz PISKULA, Poland Dr Roland E. POMS, Austria Dr Bert POPPING, Germany Dr Livia Simon SARKADI, Hungary Dr Fereidoon SHAHIDI, Canada Dr Carmen SOCACIU, Romania Dr Hans STEINHART, Germany Dr Berrin ŞENÖZ, Turkey Dr Rimantas VENSKUTONIS, Lithuania Dr Angelo VISCONTI, Italy

TABLE OF CONTENTS

THE GOOD, THE BAD AND THE UGLY: GLYCATION COMPOUNDS IN FOODS 5 Thomas Henle ....................................................................................................................

BIOPHYSICS OF ICE-STRUCTURING PROTEINS AND PEPTIDES 9 Srinivasan Damodaran .......................................................................................................

FOOD SAFETY vs. HEALTHY DIET 10 Elke Anklam .......................................................................................................................

EVALUATING SAFETY RISKS IN THERMAL PROCESSING OF FOODS – LINK BETWEEN CHEMISTRY AND ENGINEERING

11 Vural Gökmen ....................................................................................................................

Maillard Reaction & Process Contaminants I

FOOD PROCESS CONTAMINANTS: INDUSTRY PERSPECTIVES AND UPDATE ON MITIGATION

15 Richard Stadler .................................................................................................................. FLUORALYS, A RAPID AND SIMPLE FLUORESCENCE TOOL TO ASSESS THE IMPACT OF PROCESSING ON FINAL FOOD QUALITY NON DESTRUCTIVELY.

16 Alienor Liogier de Seyreis, Jad Rizkallah, Abdelhaq Acharid, Sebastien Guerrault, Inès Birlouez-Aragon ......................................................................................... MECHANISMS INVOLVED IN THE MITIGATION OF ACRYLAMIDE FORMATION BY PYRIDOXAMINE

17 Francisco J. Morales, Gema Arribas-Lorenzo, Mercedes Pintado-Sierra ......................... FERMENTATION AS A MITIGATION STRATEGY FOR ACRYLAMIDE AND HYDROXYMETHYL FURFURAL IN INSTANT COFFEE

18 H. Gül Akıllıoğlu, Vural Gökmen .......................................................................................... MONITORING THE FORMATION OF 3-MCPD ESTERS DURING REFINING OF PALM OIL

19 Muhamad Roddy Ramli, Siew Wai Lin, Ainie Kuntom, Nuzul Amri Ibrahim, Raznim Arni Abdul Razak ...................................................................................................

Functional Foods I

NUTS: ANTIOXIDANT, BIOACTIVES AND HEALTH BENEFITS 23 Cesarettin Alasalvar ...........................................................................................................

CURRENT CUPRAC METHODS OF ANTIOXIDANT CHARACTERIZATION IN FOODSTUFFS

24 Reşat Apak, Mustafa Özyürek, Kubilay Güçlü, Burcu Bektaşoğlu, S. Esin Çelik ....................................................................................................................... ENZYMATIC DEGRADATION BEHAVIOUR OF ALIPHATIC GLUCOSINOLATES IN ECOTYPES OF THE MODEL PLANT Arabidopsis thaliana

25 Franziska S. Hanschen, Rita Zrenner, Markus Pfitzmann, Sascha Rohn, Hartmut Stützel, Monika Schreiner .................................................................................... APPROACH FOR A COMBINED APPLICATION OF MEMBRANE DISTILLATION- OSMOTIC DISTILLATION CONCEPT FOR ATHERMAL CONCENTRATION OF FRUIT JUICES

26 Pelin Onsekizoglu ...............................................................................................................

ENHANCING FUNCTIONAL PROPERTIES OF FLAVONOIDS

27 Inwook Choi, Sang Keun Ha, Ho-Young Park ....................................................................

SAFE Consortium Special Session on Food Safety

SAFE CONSORTIUM VISION ON FOOD SAFETY IN EUROPE: STATE OF THE ART, NEW CHALLENGES AND PERSPECTIVES

31 Begoña Pérez Villarreal .....................................................................................................

Marijana Matek Sarić,Judita Grzunov ............................................................................... 318 THE EFFECT OF DIFFERENT PRODUCTION AREAS AND NPK TREATMENTS ON THE Cu, Fe AND Mn CONTENT OF WINTER WHEAT (Triticum aestivum L.) GRAINS

319 Zita Kata Burján, Béla Kovács, Dávid Andrási .................................................................. VARIATIONS IN CONCENTRATION OF ESSENTIAL MICROELEMENTS IN CABBAGEHEADS PRODUCED UNDER DIFFERENT MULCHING AND FERTILIZATION REGIMES

320 Ivana Maksimović, Marina Putnik-Delić, Žarko Ilin, Rudolf Kastori, Boris Adamović, Dušan Marinković, Andrea Župunski ................................................................................. CHEMICAL CONSTITUENTS AND BIOLOGICAL ACTIVITY OF Boletus aereus BULL. GROWING WILD IN SERBIA: IN VITRO AND IN SITU ASSAYS

321 Dejan Stojković, AnaĆirić, Filipa S. Reis, Lillian Barros, JasminaGlamočlija, Isabel C.F.R. Ferreira, Marina Soković ....................................................................................... CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDANT PROPERTIES OF THE BIOACTIVE PEPTIDE LQKW FROM BETA-LACTOGLOBULIN AND IN VITRO STUDY OF ITS BIOAVAILABILITY

322 Faïza Zidane, Céline Cakir-Kiefer, Claire Soligot, Jean-Michel Girardet, Yves Le Roux.. ANTIHYPERTENSIVE PEPTIDES FROM FOODS: IN VITRO STUDY OF THEIR MECHANISM OF ACTION IN RELATION TO THEIR BIOLOGICAL ACTIVITY

323 Faïza Zidane, Gabrielle Zeder-Lutz, Danièle Altschuh, Annie Dary, Laurent Miclo, Céline Cakir Kiefer ............................................................................................................ EVALUATING BIOAVAILABILITY OF PHENOLICS AND ANTHOCYANINS IN SOUR CHERRY DURING CODIGESTION WITH OTHER FOOD COMPONENTS

324 T. Öksüz, D. Nilufer-Erdil .................................................................................................. FATTY ACID COMPOSITION AND FAT SOLUBLE VITAMINS CONTENT OF BULGARIAN BLACK SEA FISH SPECIES

325 M. Stancheva, D.A. Dobreva, A. Merdzhanova, L. Makedonski ......................................... OPTIMIZATION OF PRESSURIZED LIQUID EXTRACTION OF GLYCOALKALOIDS FROM POTATO PEEL USING RESPONSE SURFACE METHODOLOGY

326 Mohammad B. Hossain, Ashish Rawson, Ingrid Aguiló-Aguayo, Nigel P. Brunton, Dilip K. Rai ........................................................................................................................ DETERMINATION OF OCTANOL-WATER PARTITION COEFFICIENTS OF ANTHOCYANIN STANDARDS AND DRIED CALYCE OF HIBISCUS SABDARIFFA

327 H. A. Sindi, L. J. Marshall, M. R. A. Morgan ..................................................................... NOVEL FOOD INGREDIENT: OLEASTER FLOUR

328 Yasemin Sahan, Asuman Cansev, Guler Celik, Duygu Gocmen ........................................

Risk Assessment, Risk/Benefit Analyses

ARE CHILEANS EXPOSED TO DIETARY FURAN?

333

María S. Mariotti, Carla Toledo , Karen Hevia , J.Pablo Gomez, Kit Granby, Jaime Rosowski, Oscar Castillo, Franco Pedreschi. ............................................................................................... ASSESSMENT OF CONSUMERS EXPOSURE TO PESTICIDES IN APPLES AND THE POTENTIAL HEALTH RISK

334 Bożena Łozowicka, Piotr Kaczyński ...................................................................................

Effects of Food Processing on Food Constituents

Senem Kamiloglu, Merve Aksu, Ebru Firatligil-Durmus, Esra Capanoglu ........................ EFFECT OF DIFFERENT DRYING TECHNIQUES ON BIOACTIVE PROFILE AND ANTIOXIDANT CAPACITY OF BASIL (Ocimum basilicum L.)

355 Arijana Bušić, Aleksandra Vojvodić, Draženka Komes, Cynthia Akkermans, Ana Belščak-Cvitanović, Maarten Stolk, Gerard Hofland .................................................. THE EFFECT OF VARYING THE CONCENTRATION OF VARIOUS SALTS ON THE ACTIVITY OF THE INOSINATE MONOPHOSPHATE-DEGRADING ENZYME IN FISH PROCESSING

356 Hiroko Seki, Izumi Ueno, Naoko Hamada-Sato ................................................................. INFLUENCE OF ELECTRON BEAM IRRADIATION IN THE ORGANIC ACIDS PROFILE OF PORTUGUESE CHESTNUTS (Castanea sativa MILL.)

357 Márcio Carocho, Amilcar L. Antonio, Lillian Barros, João C.M. Barreira, Albino Bento, Andrzej Rafalski, Isabel C.F.R. Ferreira ............................................................................ EFFECTS OF GAMMA RADIATION ON CHEMICAL COMPOSITION OF PROCESSED SAMPLES OF THE WILD MUSHROOM MACROLEPIOTA PROCERA

358 Ângela Fernandes, Amilcar L. Antonio, M. Beatriz P. P. Oliveira, Anabela Martins, Isabel C.F.R. Ferreira ........................................................................................................ CHANGES IN CATECHINE CONTENT OF TURKISH GREEN TEA BEVERAGE DURING STORAGE

359 Sena SAKLAR AYYILDIZ, Ayşe BAKAN, Bülent KARADENİZ, Erdal ERTAŞ, İbrahim Sani ÖZDEMİR, Banu BAHAR .......................................................................................... ANALYSIS OF THE PHYSICAL AND FUNCTIONAL PROPERTIES OF ACETYLATED CASSAVA (MANIHOT ESCULENTA) STARCH

360 Tayo N. Fagbemi, Adebayo S. Adeoya, Adebanjo A. Badejo ............................................... DRYING ASSISTED WITH HIGH INTENSITY ULTRASOUND

361 Dujmić Filip, Brnčić Mladen, Karlović Sven, Bosiljkov Tomislav, Ježek Damir, Tripalo Branko ................................................................................................................... OVEREXPRESSION OF FORMATE METABOLITE IN STREPTOCOCCUS THERMOPHILUS

362 Yekta GEZGINC, Ebru SEVEN, F. Gul OZCELIK, Ismail AKYOL .................................... QUALITY CHARACTERISTICS OF GINSENG SEED OIL TREATED BY DIFFERENT EXTRACTION METHODS

363 Kyung-Tack Kim, Myung-Hee Lee, Sang Yoon Choi, Sung-Soo Kim, Hee-Do Hong, Chang-Won Cho, Young-Chan Kim, Junghae Rho, Young Kyoung Rhee .......................... EFFECT OF PROCESSING TECHNIQUES ON SOME QUALITY PARAMETERS OF POMEGRANATE JUICE

364 Sibel Uzuner, Jale Acar ..................................................................................................... EFFECT OF MILLING ON THE ANTIOXIDANT ACTIVITY OF RICE HUSKS AND MILLED RICE

365 Jeehye Sung, Byeong-Sam Kim, Yoonsook Kim .................................................................. EFFECTS OF GAMMA IRRADIATION ON THE PHENOLIC AND ANTIOXIDANT PROFILES OF MACADEMIA NUTS. THE ROLE OF STORAGE CONDITIONS AND PACKAGING METHODS

366 C. Proestos, P. Zoumpoulakis, K. Kokkotou, V.J. Sinanoglou, C. Sflomos, A. Aravantinos ENZYMATIC BIOTRANSFORMATION OF GINSENOSIDES IN GINSENG SUBSTRATES BY MIXED LACTIC ACID BACTERIA STRAINS

367 Young Kyoung Rhee, Young-Chul Lee, Kyungtack Kim, Hee-Do Hong, Jeonghae Rho, Young-Chan, Chang-Won Cho .......................................................................................... PRESERVATION OF SHREDDED CARROTS BY TREATMENT WITH OZONATED WATER

368 Ingrida Augspole, Tatjana Rakcejeva, Liga Skudra, Ingmars Cinkmanis ..........................

320

Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

VARIATIONS IN CONCENTRATION OF ESSENTIAL MICROELEMENTS IN CABBAGEHEADS PRODUCED UNDER DIFFERENT MULCHING AND FERTILIZATION

REGIMES

Ivana Maksimović*, Marina Putnik-Delić, Žarko Ilin, Rudolf Kastori, Boris Adamović, Dušan Marinković, Andrea Župunski

University of Novi Sad, Faculty of Agriculture, Trg D. Obradovica 8, 21000 Novi Sad, Serbia

*ivanam@polj.uns.ac.rs Micronutrient malnutrition (MNM) may provoke a wide range of non-specific physiological disorders, leading to reduced resistance to infections, metabolic disorders, and delayed or impaired physical and psychomotor development. It is not uniquely the concern of poor countries. The increased consumption of highly-processed energy-dense but micronutrient-poor foods in industrialized countries, but also in those in socio-economic transition, is likely to negatively affect micronutrient intake and status. Although the three most common forms of MNM are iron, vitamin A and iodine deficiency, it is estimated that about 50% of the population is experiencing or is at risk of experiencing deficiency of Zn. The best way of preventing MNM is to ensure consumption of a balanced diet that is adequate in every nutrient. Early cabbadge is one of the leading vegetable crops in our country because of modest requirements for growing conditions, the possibility of croping troughtout the year, the high consumption "per capita", and the financial effects. The aim of this reasearch was to determine the effect of different doses of organic and mineral fertilizers and mulching on yield and quality of cabbage heads. Experiment was done by split-plot method. The main plot consisted of the experiment with (using the black plastic sheeting) or without mulching. Sub-plot comprized nine fertilizing treatments, with organic and mineral fertilizers (well rotted beef and swine manure and NPK, in different doses and combinations) in four replications. Mulching in general increased concentration of Zn, Mn and Cu in comparison with the same fertilization treatment withouth mulching. Concentration of Mn significantly increased in all samples besides from the one fertilized with 20 t ha-1 of well rotted beef manure. Copper concentration increased significantly in variants fertilized with well rotted swine manure and NPK (both separatly and in combinations). Concentration of Zn in the majority of fertilized variants increased, whereas it was at the level of the control when either swine or beef well rotted manure were applied trogether with N33P33К63. Additon of NPK, alone or in combinations with manure, stimulated uptake and accumulation of Mn and Cu and Zn in the cabbageheads. The highest concentration of all three elements (Zn, Mn and Cu), as well as the highest yield, was recorded in cabbage heads where fertilization was done with 20 t ha-1 of well rotted swine manure together with N55P55К105 and mulching. Studing of fertilization practices, that can lead to increase in concentration of essential microelements, gives possibility to solve the problem of their deficiency in the diet of population, which is particularly critical for young children, women of reproductive age and elderly people. Acknowledgement: We thank Ministry of Education, Science and Technological Development of the Republic of Serbia (TR 31036) and Provincial Secretariat for Science and Technological Development APV (No. 114-451-2659) for financial support.

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Micro- and Macro-Nutrients: Bioavailability and Measuring Strategies

CHEMICAL CONSTITUENTS AND BIOLOGICAL ACTIVITY OF Boletus aereus BULL. GROWING WILD IN SERBIA: In vitro AND In situ ASSAYS

Dejan Stojković1, AnaĆirić1, Filipa S. Reis2, Lillian Barros2, JasminaGlamočlija1, Isabel C.F.R.

Ferreira2, Marina Soković1

1Institute for Biological Research ”Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia. e-mail: rancic@ibiss.bg.ac.rs

2CIMO-ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, Ap. 1172, 5301-855 Bragança, Portugal

Boletus aereus Bull. is a bolete, an edible mushroom frequently consumed all over the globe as a delicate mushroom, especially in Serbia, Portugal, Basque Country, Navarre, France and Italy. As a member of the Boletaceae family, this mushroom has tubes and pores, instead of gills beneath its cap. B. aereus growing wild in Serbia was chemically characterized in nutritional value and individual compounds (sugars, fatty acids, tocopherols, organic acids and phenolic compounds). Antioxidant (scavenging activity, reducing power and inhibition of lipid peroxidation) and antibacterial and antifungal activities of its methanolic extract were evaluated under in vitro conditions. Furthermore, antimicrobial meat preserving properties of its methanolic extract were evaluated under in situ conditions using Listeria monocytogenes, Staphylococcus aureus and Escherichia coli as contaminant microorganisms. B. aereus revealed a high content in carbohydrates (88.64 g/100 g dw), followed by ash (6.20 g/100 g dw), fat (3.36 g/100 g dw) and proteins (1.80 g/100 g dw). The most abundant free sugar was identified as trehalose (11.28 g/100 g dw); three tocopherol isoforms (α-, β- and δ-tocopherols) were detected. Unsaturated fatty acids predominated over saturated fatty acids, being oleic and linoleic acids the most dominant ones. p-Hydroxybenzoic (8.95 µg/100 g dw), p-coumaric (7.32 µg/100 g dw) and cinnamic (5.91 µg/100 g dw) acids were quantified, as also four organic acids: oxalic (0.69 g/100 g dw), citric (0.59 g/100 g dw), quinic (0.34 g/100 g dw), and fumaric (0.20 g/100 g dw) acids. The methanolic extract of the mushroom showed in vitro antioxidant and antimicrobial activities. The extract exhibited prominent antioxidant potential. The most sensitive bacterium to the effect of B. aereus methanolic extract was Staphyloccocus aureus, and among the studied microfungi species the most sensitive was Aspergillus ochraceus. Methanolic extract successively inhibited the growth of meat contaminant bacteria, both at 25 ºC and 4 ºC, after seven days of inoculation. Among storage period, gradual inhibition of bacteria was achieved. The bacteria responded to the effect of treatment in a dose dependant manner. Keywords: Boletus aereus; chemical composition; antioxidant; antimicrobial; meat preservatives. Acknowledgements: The authors are grateful to Serbian Ministry of Education and Science (grant number ALI/110062/2009 research project, PEst-OE/AGR/UI0690/2011 CIMO strategic project and L. Barros grant SFRH/BPD/4609/2008).