Zora Kotíková

Czech University of Life Sciences Prague

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J. Lachman

Czech University of Life Sciences Prague

Matyáš Orsák

Czech University of Life Sciences Prague

Luboš Paznocht

Czech University of Life Sciences Prague

Petr Martinek

Agricultural Research Institute Kromeriz

MŠ

Miloslav Šulc

Food Research Institute Prague

A. Hejtmánková

Czech University of Life Sciences Prague

K. Hamouz

Czech University of Life Sciences Prague

Barbora Burešová

Czech University of Life Sciences Prague

V. Pivec

Czech University of Life Sciences Prague

K. Hejtmánková

Czech University of Life Sciences Prague

Cooperative Institutions

Czech University of Life Sciences Prague

Charles University

University of Agriculture Faisalabad

University of Chemistry and Technology, Prague

Crop Research Institute

Institute of Chemical Technology

University of South Bohemia in České Budějovice

Institute of Animal Science

Slovak University of Agriculture in Nitra

Potato Research Institute

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Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

Food Chemistry (2015)

Zora Kotíková Miloslav Šulc J. Lachman V. Pivec Matyáš Orsák

Neoxanthin

Violaxanthin

Antheraxanthin

10.1016/j.foodchem.2015.11.072

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Citations (57)

Tocols and carotenoids of einkorn, emmer and spring wheat varieties: Selection for breeding and production

Journal of Cereal Science (2012)

J. Lachman K. Hejtmánková Zora Kotíková

Common wheat

10.1016/j.jcs.2012.05.011

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Citations (79)

Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers

Czech Journal of Food Sciences (2017)

Miloslav Šulc Marie Eliášová Zora Kotíková J. Lachman

The development of bioanalytical methods has become challenging due to sample complexity, requirements for method reliability, and speed of analysis with triple quadrupole LC-MS/MS used widely for the routine analysis of biological materials. The article presents the method development and validation results for pelargonidin and malvidin in potato tubers. The developed method uses a short C18 column, is able to measure all six common anthocyanidins, uses a binary mobile phase with acetonitrile and water both with added 1% formic acid, ESI ionisation in positive mode, 3-h hydrolysis with 2.7 M methanolic HCl at 90°C. For pelargonidin and malvidin, the method shows high recovery of 98-100%, intra-day repeatability of 6.7-17.9% (depending on the analyte and concentration level), uncertainty below 20%, and uses quadratic calibration.

Pelargonidin

Repeatability

Bioanalysis

10.17221/389/2016-cjfs

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Citations (3)

Stability of Grape Seed Oil and its Antioxidant Tocotrienols

Advanced materials research (2014)

J. Lachman A. Hejtmánková Zora Kotíková M. Dědina Radomíra Střalková

For the experiment three different storage conditions were chosen: storage at room temperature of 22 °C in the light and in the dark and in the dark in a refrigerator at 4 °C. Parameters monitored were: peroxide value and changes in the content of α-, γ-and δ-tocotrienols and α - and γ-tocopherols during storage for 210 days (30 weeks). The peroxide value is an indicator of the content of primary oxidation products of oils. From analytical analyses results that the greatest destruction of grape oil occurs during storage at room temperature and access of light, where a peroxide value increased up to 484 meq. O 2 /kg oil). The least intrusive method of storage was in terms of temperature refrigerator (4 °C) in the dark, when during 30 days of storage peroxide value had risen only to 71.9 meq. O 2 /kg oil. Between these values were values stored at room temperature in the dark (after 30 weeks storage 196 meq. O 2 /kg oil). From these parameters is clearly showed that to the stability of oil contribute significantly both factors - temperature and light conditions. The same trend was also found in tocotrienols. At room temperature and access of light was complete decomposition of α-tocotrienol in the 9th week of storage, γ-tocotrienol at 30 weeks of storage and δ-tocotrienol in the 18th week of storage. The most stable seems γ-tocotrienol > δ-tocotrienol > α-tocotrienol. When stored in the refrigerator in the dark, there was practically no decomposition of α-, γ-and δ-tocotrienols whose contents remained completely unchanged.

Peroxide value

Peroxide

Tocotrienol

10.4028/www.scientific.net/amr.1030-1032.370

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Citations (4)

The Chemical Composition of Oils and Cakes of Ochna serrulata (Ochnaceae) and Other Underutilized Traditional Oil Trees from Western Zambia

Molecules (2021)

Adéla Fraňková Anna Maňourová Zora Kotíková Kateřina Vejvodová Ondřej Drábek

Currently, the negative effects of unified and intensive agriculture are of growing concern. To mitigate them, the possibilities of using local but nowadays underused crop for food production should be more thoroughly investigated and promoted. The soybean is the major crop cultivated for vegetable oil production in Zambia, while the oil production from local oil-bearing plants is neglected. The chemical composition of oils and cakes of a three traditional oil plant used by descendants of the Lozi people for cooking were investigated. Parinari curatellifolia and Schinziophyton rautanenii oils were chiefly composed of α-eleostearic (28.58–55.96%), linoleic (9.78–40.18%), and oleic acid (15.26–24.07%), whereas Ochna serrulata contained mainly palmitic (35.62–37.31%), oleic (37.31–46.80%), and linoleic acid (10.61–18.66%); the oil yield was high (39–71%). S. rautanenii and O. serrulata oils were rich in γ-tocopherol (3236.18 μg/g, 361.11 μg/g, respectively). The O. serrulata oil also had a very distinctive aroma predominantly composed of p-cymene (52.26%), m-xylene (9.63%), γ-terpinene (9.07%), o-xylene (7.97), and limonene (7.23%). The cakes remaining after oil extraction are a good source of essential minerals, being rich in N, P, S, K, Ca, and Mg. These plants have the potential to be introduced for use in the food, technical, or pharmaceutical industries.

10.3390/molecules26175210

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Citations (7)

Effect of selected factors on total carotenoid content in potato tubers (Solanum tuberosum L.)

Plant Soil and Environment (2007)

Zora Kotíková A. Hejtmánková J. Lachman K. Hamouz E. Trnková

In the years 2004 and 2005 precise field trials were performed with the aim to evaluate the effect of variety, year of cultivation, N, P, K and Mg fertilization, and the cover with white propylene fibre Paegas-Agro UV 17 on the total carotenoid content (TC) in potato tubers. TC was determined by absorption UV-VIS spectrophotometry and obtained results were statistically evaluated (ANOVA and MANOVA variance analyses, Scheffe's test). Statistically significant differences (P = 0.05) in the ability of varieties to synthesize carotenoids were found (Karin, Agria and Marabel with high TC × Impala and Saturna with low TC) and also the year of cultivation significantly affected TC (5.8 mg/kg fw in 2004, 20.9 mg/kg fw in 2005). The effect of fertilization with N, P, K and Mg on TC in potatoes did not show any significant effect; however significant differences were observed among varieties. The effect of white polypropylene fibre in two early potato varieties (Adora and Impala) during three dates of harvest on TC in potato tubers was not significant. Contrariwise, statistically significant effects on TC were reported in the case of potato tubers maturity, year of cultivation and potato variety.

Solanum tuberosum

10.17221/2214-pse

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Citations (27)

Phenolic acids in kernels of different coloured-grain wheat genotypes

Plant Soil and Environment (2020)

Luboš Paznocht Zora Kotíková Barbora Burešová J. Lachman Petr Martinek

The content of free, conjugated and bound phenolic acids in 12 wheat (Triticum aestivum L.) genotypes of 4 different grain colours (standard red, yellow endosperm, purple pericarp and blue aleurone) from 2-year field trial was analysed in the present study. Significant increase (8%) in the total phenolic acid content was observed in the dryer year 2017. Five phenolic acids (ferulic, sinapic, p-coumaric, vanillic and 4-hydroxybenzoic) and cis-isomers of ferulic and sinapic acid were determined by HPLC-DAD (high-performance liquid chromatography with a diode-array detector) in grain samples. The total phenolic acid content of coloured wheat groups varied: blue aleurone > purple pericarp > yellow endosperm > red colour (798 > 702 > 693 > 599 µg/g). The fraction of bound phenolic acids was the major contributor to the total phenolic acid content (91.7%) with ferulic acid predominating (85.2%). Conjugated phenolic acids accounted for 7.9% of the total with sinapic and ferulic acid predominating (47.6% and 19.9%). The composition of individual phenolic acids was similar within these two fractions. The remaining 0.4% was represented by the fraction of free phenolic acids in which the phenolic acid profile varied among the individual coloured groups. Ferulic acid prevailed in red and yellow wheats, vanillic in blue and p-coumaric in purple wheats.

Vanillic acid

Phenolic acid

Aleurone

p-Coumaric acid

Coumaric acid

Hydroxybenzoic acid

10.17221/380/2019-pse

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Citations (20)

Spring, einkorn and emmer wheat species - potential rich sources of free ferulic acid and other phenolic compounds

Plant Soil and Environment (2012)

J. Lachman Janette Musilová Zora Kotíková K. Hejtmánková Matyáš Orsák

Einkorn (Triticum monococcum L., subsp. monococcum), emmer (Triticum dicoccum Schuebl [Schrank], subsp. dicoccum) and spring wheat (Triticum aestivum L.) may be rich in hydrophilic antioxidants, therefore being a potential food source with high nutritional properties. The aim of the present study was to assess the content of free ferulic acid (FFA) and total polyphenols (TP) beneficial for human health in wheat varieties and accessions for breeding and production. Einkorn, emmer and spring wheat varieties were assessed for TP and FFA contents in the precise two-year field experiments. The highest FFA content was determined in emmer wheat varieties and spring cv. Granny. High TP content was characteristic for emmer and spring wheat accessions, however also some einkorn ones were characterised by high levels. Year of cultivation showed a significant impact on FFA contents.

Common wheat

10.17221/289/2012-pse

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Citations (15)

Carotenoids in potatoes - a short overview

Plant Soil and Environment (2016)

J. Lachman K. Hamouz Matyáš Orsák Zora Kotíková

Carotenoids are one of major lipophilic constituents contributing to total antioxidant activity and provitamin content of potato, a major non-cereal staple food. The review briefly discusses health promoting properties of carotenoids and especially their contents and composition in different potato cultivars affected by flesh colour (white-, yellow-, purple- and red-fleshed) and the effect of selected factors on carotenoid total and individual levels, such as genotype, breeding, tuber development, heat processing - cooking, storage, effect of year, locality, etc. The aim of the recent research is obtaining potatoes with higher levels of beneficial carotenoids to improve one the most popular vegetables in the world.

Flesh

Staple food

10.17221/459/2016-pse

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Citations (30)

Carotenoid content of extruded and puffed products made of colored-grain wheats

Food Chemistry (2020)

Luboš Paznocht Barbora Burešová Zora Kotíková Petr Martinek

Antheraxanthin

10.1016/j.foodchem.2020.127951

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Citations (29)