Emil Kolek

Food Research Institute

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Peter Fodran

University of Groningen

PŠ

Peter Šimko

Slovak University of Technology in Bratislava

PŠ

Peter Šimon

Slovak University of Technology in Bratislava

Jana Sádecká

Food Research Institute

Tibor Dubaj

Slovak University of Technology in Bratislava

Tibor Liptaj

Slovak University of Technology in Bratislava

Tibor Gracza

Slovak University of Technology in Bratislava

Marcel Ehn

Czech Academy of Sciences, Institute of Inorganic Chemistry

Andrea Marko

Biomedical Research Center of the Slovak Academy of Sciences

LŽ

Lukáš Žemlička

Institute of Food Science

Cooperative Institutions

Slovak University of Technology in Bratislava

Food Research Institute

Comenius University Bratislava

National Agricultural and Food Centre

Slovak Academy of Sciences

Institute of Food Science and Technology

Slovak University of Agriculture in Nitra

Czech Academy of Sciences, Institute of Analytical Chemistry

Institute of Physical Chemistry

Institute of Molecular Biology of the Slovak Academy of Sciences

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Redox properties of ginger extracts: Perspectives of use of Zingiber officinale Rosc. as antidiabetic agent

Interdisciplinary Toxicology (2013)

Lucia Račková Mária Cupáková Anton Ťažký Júlia Míčová Emil Kolek

In traditional medicine, several medicinal plants or their extracts have been used to treat diabetes. Zingiber officinale Roscoe, known commonly as ginger, is consumed worldwide in cookeries as a spice and flavouring agent. It has been used as the spice and medicine for thousands of years. The present study was undertaken to investigate the potential protective effect of Zingiber officinale Rosc. in a model of oxidative damage to pancreatic β cells. The free radical scavenging activities and composition of the isolated n-hexane and ethanolic extracts were confronted with their protective, antioxidant and cytotoxic effects in INS-1E β cells. Unlike the n-hexane extract (exerting, paradoxically, stronger antiradical capacity), both low cytotoxicity and remarkable protective effects on β cell viability, followed by lowering oxidative stress markers were found for the ethanolic extract Zingiber officinale Rosc. The present study is the first pilot study to assess the protective potential of Zingiber officinale Rosc. in a model of cytotoxic conditions imposed by diabetes in β cells.

Zingiber officinale

10.2478/intox-2013-0005

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Citations (16)

A new phenomenon of various polarity observed in p-menthane-1,2,4-triol

Monatshefte für Chemie - Chemical Monthly (2015)

Peter Fodran Andrea Marko Lukáš Žemlička Jozef Kožı́šek Tibor Liptaj

Triol

Polarity (international relations)

10.1007/s00706-015-1455-2

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Citations (1)

Inhibition of acrylamide formation in asparagine/d-glucose model system by NaCl addition

European Food Research and Technology (2006)

Emil Kolek Peter Šimko Peter Šimon

10.1007/s00217-006-0319-8

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Citations (44)

Comparison of two methods for acrylamide determination and dietary intake of acrylamide from potato crisps in Slovakia

Czech Journal of Food Sciences (2004)

Zuzana Ciesarová V. Balasová E. Kiss Emil Kolek Peter Šimko

Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed. The quantities of acrylamide were compared by the bromination method with 13C3-acrylamide and D3-acrylamide as internal standards. A suitable agreement between the results obtained from two independent laboratories was achieved; the difference was less than 5%. Using average level of acrylamide in crisps 986.5 μg/kg and mean consumption data on potato crisps in Slovakia it was calculated that consumers are exposed to 8.5 μg acrylamide daily from its which means 0.12 μg/kg body weight/day. This amount contributes to 20–40% of daily acrylamide intake from food.

10.17221/10674-cjfs

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Citations (13)

Effect of gamma-irradiation on microbial decontamination and organoleptic quality of black pepper (Piper nigrum L.)

Czech Journal of Food Sciences (2004)

Jana Sádecká Emil Kolek Z. Salková J. Petríková Milan Kováč

The influence of ionizing radiation treatment with different doses (5 kGy, 10 kGy and 30 kGy) of γ-rays on the microbial decontamination of powdered black pepper was investigated. It was found out that a dose of 5 kGy is sufficient to achieve a total viable count of microbial contamination. Subsequently the effect of γ-irradiation dose on the possible changes in composition of the black pepper essential oil and simultaneous potential alterations in its organoleptic quality (flavour) were studied. No significant changes in the volatile oil compounds content were observed with the radiation doses of 5 kGy and 10 kGy. Ionizing dose of 30 kGy resulted in triple increase of caryophyllene oxide concentration in compare with an untreated sample. The olfactometric analysis showed non-significant changes in flavour.

Organoleptic

Flavour

Human decontamination

Gamma Irradiation

Piperine

10.17221/10697-cjfs

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Citations (11)

Study of factors affecting acrylamide levels in model systems

Czech Journal of Food Sciences (2006)

Zuzana Ciesarová E. Kiss Emil Kolek

The factors important for the acrylamide formation in model systems were studied. The effects of two starch matrices (potato, wheat), the share of two monosaccharides (glucose and fructose) on the formation of acrylamide, and the impact of water addition were compared in model systems under isothermal conditions. Acrylamide was determined by GC/MS-NCI technique. The results showed that the water content is one of the most important factors in the formation of acrylamide, besides the reaction temperature and time. The minimum of acrylamide formation was observed at the water content between 25 and 40%; outside of this range, the acrylamide concentration was higher. The presence of starch reduced the amount of acrylamide formed from asparagine and saccharide, moreover, the effects of potato and wheat starches were similar. Fructose was more effective for the acrylamide formation in comparison with glucose. The combined contribution of glucose and fructose in the mixture with asparagine and starch to the acrylamide level corresponded to the sum of separate contributions of saccharides only at the middle content of added water.

Monosaccharide

10.17221/3308-cjfs

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Citations (54)

Quantification of ovine and bovine caseins in Slovakian bryndza ewes' cheese by isoelectric focusing.

Journal of food and nutrition research (2010)

Milan Suhaj M. Stankovská Emil Kolek

Bovine milk

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Citations (5)

Liquid chromatography of metal complexes of N-disubstituted dithiocarbamic acids