Sirvi Autor "Raudsepp, Piret" järgi

Nüüd näidatakse 1 - 14 14

Minimal inhibitory concentrations, total polyphenol content and antioxidative properties of the extracts of selected berries and their pomaces : [poster]
(Estonian University of Life Sciences, 2024) Raudsepp, Piret; Meremäe, Kadrin; Rusalepp, Linda; Roasto, Mati
INTRODUCTION. The economical use of the planet's resources is undoubtedly very important. Therefore, the by products of juicing should be used as a source of valuable compounds and not discarded as waste In the present study (1) aqueous and 30% ethanol extracts prepared from powders of various dried berries and their residues were compared for their antibacterial (AB) and antioxidant (AO) properties.
Polyphenolic composition of rhubarb (Rheum rhaponticum L.) and blackcurrant (Ribes nigrum L.), antibacterial and free radical scavenging properties of these plants in comparison with some other food plants
(Eesti Maaülikool, 2021) Raudsepp, Piret; Püssa, Tõnu (advisor); Kikas, Ave (advisor); Yang, Baoru (opponent)
Antibacterial and antioxidative compounds are used in food processing to extend shelf life. Consumers are increasingly demanding these compounds to be as natural as possible. Polyphenols are a very diverse group of compounds found in plants, comprising molecules with both antibacterial and antioxidative properties. In the present study, the polyphenolic composition of blackcurrant berries and leaves and rhubarb petioles and roots were investigated by means of liquid chromatography-UV-Vis detector, coupled with ion trap mass detector and comparing the obtained results with scientific literature data. The antibacterial activity and free radical scavenging ability (considered as an antioxidative activity) of extracts made from the same plant parts were compared with the effects of different food plants in two different experiments. Comparison included tomato fruits, bilberry, sea buckthorn, blue honeysuckle and chokeberry berries. It was found that the high content of polyphenols in the plant material does not yet make it possible to say whether the material has good antibacterial or antioxidant properties. These properties seem to depend on different polyphenolic and other compounds. For example, in rhubarb the high levels of polyphenols are due to anthraquinones and stilbenes, which are known to have relatively strong antibacterial properties but weak antioxidative properties. In the blue and red berries, most of the polyphenols are composed of anthocyanins, which have strong antioxidative but weak antibacterial properties. In addition, berries contain vitamin C, which also has an antioxidative effect. By combining different food plants and adding them to other foods, it is possible to achieve both antibacterial and antioxidative properties, while keeping in mind the food safety and sensory properties of the food. Among other results, it was found, that the tested plant extracts (in paper III) had stronger AB effect against B. subtilis, K. rhizophila, L. acidophilus, B. bifidum, L. monocytogenes, E. coli and C. jejuni than sodium nitrite solutions, nevertheless, none of the authors recommends substituting sodium nitrite in the processed meat products entirely with plant materials. Many more studies are needed before such recommendations can be made, especially taking into account hazards, related to bacterial species like Clostridium botulinum and other Clostridia. At the moment, such studies can not be conducted in Estonia. In the later works of our research group, we have used many of the above mentioned plant materials in meat products and achieved both antibacterial and antioxidative activities.
Polyphenolic content, antibacterial and antioxidative properties of some berries and their influence on inosine monophosphate relative content in minced pork : [poster]
(Estonian University of Life Sciences, 2024) Sünter, Alar; Meremäe, Kadrin; Rusalepp, Linda; Roasto, Mati; Anton, Dea; Püssa, Tõnu; Kuznetsov, Artur; Raudsepp, Piret
INTRODUCTION. Total polyphenol content (TPC) antibacterial and free radical scavenging properties of chokeberry, blackcurrant, and rowan berries and their press residues were analysed [1] together with umami taste enhancing inosine monophosphate (IMP) relative content [2] during 14 days of refrigerated storage of minced pork, enriched with these berry powders.
Relationships between the effects of plant derived supplements on linoleic acid oxidation and microbial growth in minced pork : [presentation]
(Estonian University of Life Sciences, 2024) Püssa, Tõnu; Rusalepp, Linda; Meremäe, Kadrin; Anton, Dea; Raudsepp, Piret; Roasto, Mati
This presentation discusses some of the results of ongoing Estonian Research Council grant (PRG 1441) project Effects and mechanisms of plant bioactive substances in foods of animal origin”.
Screening for new natural food additives with antibacterial properties against pathogenic bacteria : [poster]
(Estonian University of Life Sciences, 2023) Kapp, Karmen; Cruz, Cristina D.; Chic Lorente, Helena; Laakso, Riina; Nicoletti, Anita; Raudsepp, Piret; Meremäe, Kadrin; Roasto, Mati; Tammela, Päivi
• Due to increasing customer awareness, there is a trend to seek new natural food additives that can be used as antibacterial and/or antioxidative agents in food products [1] • Plant-based extracts consist of compounds that can possess antibacterial properties and may extend the shelf-life and enhance food safety [2] Aim: Find potential natural antimicrobials for food industry by testing antimicrobial properties of plant extracts against pathogenic bacteria.
Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2013" postrid
(Eesti Maaülikool, 2013) Viiard, Ene; Mihhalevski, Anna; Sannik, Urmas; Poikalainen, Väino; Lepasalu, Lembit; Mootse, Hannes; Muiste, Peeter; Kurvits, Vahur; Kask, Regino; Pisponen, Anna; Sats, Andres; Kalle, Raivo; Aasmäe, Birgit; Anton, Dea; Roasto, Mati; Meremäe, Kadrin; Kuusik, Sirje; Raudsepp, Piret; Laikoja, Katrin; Elias, Priit; Püssa, Tõnu; Järvis, Toivo; Mägi, Erika; Lassen, Brian; Pajumägi, Sirje; Tatar, Vilma ; Praks, Jaan; Veermäe, Imbi; Karus, Avo; Põldvere, Aarne; Soidla, Riina; Veri, Kristiina; Puolanne, Eero; Kass, Marko; Ariko, Tiia; Ots, Meelis; Kärt, Olav; Arney, David; Nõmm, Monika; Pärn, Pille; Jaakma, Ülle; Kõks, Sulev; Nahkur, Esta; Jalakas, Mihkel; Ernits, Enn; Andrianov, Vladimir; Järv, Eha; Polikarpus, Annemari; Grasso, Fernando; Pacelli, Corrado; Napolitano, Fabio; De Rosa, Giuseppe
Ene Viiard, Anna Mihhalevski, Urmas Sannik, Väino Poikalainen, Lembit Lepasalu. Juuretise koostis ja selle mõju happesuse ja suhkrusisaldusele traditsioonilise rukkileiva tehnoloogias.
Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2015" postrid
(Eesti Maaülikool, 2015) Anton, Dea; Püssa, Tõnu; Kokk, Kristiina; Olt, Andres; Ots, Meelis; Songisepp, Epp; Lindenberg, Kristiina; Roasto, Mati; Kramarenko, Toomas; Põldma, Siiri; Elias, Priit; Polikarpus, Annemari; Napolitano, Fabio; Grasso, Fernando; Di Palo, Rossella; Zicarelli, Fabio; Arney, David; De Rosa, Giuseppe; Raudsepp, Piret; Toomik, Peeter; Sabre, Dorel; Värv, Sirje; Kaart, Tanel; Viinalass, Haldja; Soonberg, Maria; Tänavots, Alo; Kiiman, Heli; Pärna, Elli; Pretto, Denis; Liiva, M.
Dea Anton, Tõnu Püssa. Fenoolsed ühendid tomatis ja nende tähtsus meie toidus.
Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2017" postrid
(Eesti Maaülikool, 2017) Mõtus, Kerli; Viltrop, Arvo; Emanuelson, Ulf; Raudsepp, Piret; Libek, Elmo; Rätsep, Reelika; Kikas, Ave; Libek, Asta-Virve; Arus, Liina; Kaldmäe, Hedi; Bleive, Uko; Ausmees, Kristo; Ehrlich-Peets, Kersti; Vallas, Mirjam; Veskioja, Andre; Rammul, Kadi; Rehema, Aune; Zilmer, Mihkel; Songisepp, Epp; Kullisaar, Tiiu; Karis, Priit; Jaakson, Hanno; Ling, Katri; Ilves-Luht, Aire; Samarütel, Jaak; Valdmann, Andres; Reimann, Ene; Pärn, Pille; Bruckmaier, Rupert M.; Gross, Josef; Kaart, Tanel; Ots, Meelis; Valdmann, Merle; Valdmann, Andres; Leming, Ragnar; Kaasik, Allan; Kruus, Eha; Lauringson, Enn; Põldma, Priit; Timonen, Anri Aino Elisa; Katholm, Jørgen; Petersen, Anders; Kalmus, Piret; Reimus, Kaari; Orro, Toomas; Emanuelson, Ulf; Niine, Tarmo; Lassen, Brian; Mäesaar, Mihkel; Roasto, Mati; Runin, Maksim; Olt, Andres; Mark, Elina; Pärn, Pille; Kurõkin, Jevgeni; Kavak, Ants; Reilent, Andres; Jaakma, Ülle
Kerli Mõtus, Arvo Viltrop, Ulf Emanuelson. Ammlehmade farmis hukkumise riskitegurid ekstensiivse pidamisviisiga lihaveisekarjades.
Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2019" stendiettekanded
(Eesti Maaülikool, 2019) Jõudu, Ivi; Pääso, Piia; Kuldjärv, Rain; Bljahhina, Anastassia; Raudsepp, Piret; Anton, Dea; Meremäe, Kadrin; Roasto, Mati; Püssa, Tõnu; Sats, Andres; Laikoja, Katrin; Rünk, Katrin; Soidla, Riina; Kerner, Kristi; Tepper, Marek; Kaart, Tanel; Tänavots, Alo; Põldvere, Aarne; Karis, Priit; Henno, Merike; Ariko, Tiia; Jaakson, Hanno; Ling, Katri; Ots, Meelis; Leming, Ragnar; Kass, Marko; Nahkur, Esta; Namm, Aimar; Torga, Taavi; Arend, Andres; Aunapuu, Marina; Olt, Andres; Songisepp, Epp; Soonberg, Maria; Barraclough, Rosie; Haskell, Marie; Arney, David
Ivi Jõudu, Piia Pääso. Eesti Maaülikooli Toidu- ja kõrvalsaaduste väärindamise tehnoloogiate ERA õppetool (VALORTECH).
Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2021" stendiettekanded
(Eesti Maaülikool, 2021) Nahkur, Esta; Andrianov, Vladimir; Namm, Aimar; Torga, Taavi; Arend, Andres; Aunapuu, Marina; Olt, Andres; Loit, Kaire; Puidet, Britt; Püssa, Tõnu; Riisberg, Märt; Ots, Meelis; Sild, Erkki; Marcone, Giovanni; Kaart, Tanel; Piirsalu, Peep; Arney, David Richard; Carnovale, Francesca; Jin, Xiao; Descovich, Kris; Guo, Wenliang; Shi, Binlin; Phillips, Clive J.C.; Kass, Marko; Haskell, Marie; Kuus, Kaisa; Mäesaar, Mihkel; Roasto, Mati; Koskar, Julia; Anton, Dea; Raudsepp, Piret; Meremäe, Kadrin; Kramarenko, Toomas; Rusalepp, Linda; Rätsep, Reelika; Kaldmäe, Hedi; Bleive, Uko; Tedersoo, Triin
Esta Nahkur, Vladimir Andrianov, Aimar Namm, Taavi Torga, Andres Arend, Marina Aunapuu. Luude vaagnapõhja mineraalne tihedus lehmadel.
Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2023" posterettekanded
(Eesti Maaülikool, 2023) Tänavots, Alo; Aland, Andres; Kokin, Eugen; Vilem, Annika; Nurmoja, Imbi; Tummeleht, Lea; Viltrop, Arvo; Malenica, Dunja; Kass, Marko; Bhat, Rajeev; Somelar, Eveli; Arney, David; Moreira Da Silva, Joaquim Fernando; Prasadani, Madhusha; Jaakson, Hanno; Volke, Vallo; Andronowska, Aneta; Kodithuwakku, Suranga; Fazeli, Alireza; Henno, Merike; Ots, Meelis; Ilves, Kaivo; Pentjärv, Aire; Meremäe, Kadrin; Roasto, Mati; Anton, Dea; Tepper, Marek; Elias, Terje; Kerner, Kristi; Rätsep, Reelika; Püssa, Tõnu; Roasto, Mati; Koskar, Julia; Sünter, Alar; Raudsepp, Piret; Kuznetsov, Artur
Alo Tänavots, Andres Aland, Eugen Kokin. Livestocksense – Täppispidamise kasutamine Eesti seakasvatussektoris: suhtumine ja rakendamist takistavad tegurid.
Time method and my competences : [presentation]
(Estonian University of Life Sciences, 2023) Sünter, Alar; Raudsepp, Piret; Püssa, Tõnu; Kuznetsov, Artur
Rahvusvahelise projekti INTEREST ("Uuenduslikud tehnoloogiad väärtuslike ühendite saamiseks põllumajandussaaduste ja mereandide tootmise kõrvalproduktidest ja nende toidutoodetes kasutamiseks"; projekti kirje: V230113PKANPA) seminaril nooremteadur Alar Sünteri suuline ettekanne „Time method and competences“
Ülevaade taimsete lisandite antimikroobse toime uuringutest in vitro ja tooretes seahakklihatoodetes
(Estonian Academic Agricultural Society, 2023) Meremäe, Kadrin; Koskar, Julia; Püssa, Tõnu; Raudsepp, Piret; Anton, Dea; Roasto, Mati
Plant additives can be used in food technologies as natural additives to replace synthetic food additives partially or completely. The present work aims to give an overview of studies that have been carried out over the years 2011–2019 in the Department of Food Hygiene and Safety at the Estonian University of Life Sciences on the antimicrobial activity of plant additives in vitro as well as in raw minced pork products in the perspective to find effective candidates to use them further in meat products. The findings of the in vitro studies showed that the strongest bacterial growth inhibition was observed in the 96% ethanol extracts of rhubarb root and petiole as well as berries of blackcurrant and chokeberry. In the present in vitro study, plant extracts had the strongest antimicrobial activity against Campylobacter jejuni. In raw minced pork studies, the total microbes as well as yeasts and molds were inhibited in raw minced pork samples only in the presence of powders of rhubarb petioles and tomato or their mixture. In conclusion, this work revealed that powders of rhubarb, tomato and berries of blackcurrant and chokeberry are perspective candidates for inhibiting microbial growth in raw minced pork products.
Ülevaade taimsete lisandite antimikroobse toime uuringutest in vitro ja tooretes seahakklihatoodetes
(Estonian Academic Agricultural Society, 2023) Meremäe, Kadrin; Koskar, Julia; Püssa, Tõnu; Raudsepp, Piret; Anton, Dea; Roasto, Mati; Eesti Maaülikool. Veterinaarmeditsiini ja loomakasvatuse instituut. Veterinaarse biomeditsiini ja toiduhügieeni õppetool
Plant additives can be used in food technologies as natural additives to replace synthetic food additives partially or completely. The the present work aims to give an overview of studies that have been carried out over the years 2011–2019 in the Department of Food Hygiene and Safety at the Estonian University of Life Sciences on the antimicrobial activity of plant additives in vitro as well as in raw minced pork products in the perspective to find effective candidates to use them further in meat products. The findings of the in vitro studies showed that the strongest bacterial growth inhibition was observed in the 96% ethanol extracts of rhubarb root and petiole as well as berries of blackcurrant and chokeberry. In the present in vitro study, plant extracts had the strongest antimicrobial activity against Campylobacter jejuni. In raw minced pork studies, the total microbes as well as yeasts and molds were inhibited in raw minced pork samples only in the presence of powders of rhubarb petioles and tomato or their mixture. In conclusion, this work revealed that powders of rhubarb, tomato and berries of blackcurrant and chokeberry are pers- pective candidates for inhibiting microbial growth in raw minced pork products.

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