Consumers are increasingly consuming sprouted seeds due to their low calories content, nutritional value, as well as beneficial effects on human health. Sprouts contain many bioactive compounds such as minerals, fibre, vitamin C, carotenoids and phenolic compounds. The aim of this study was to determine the effects of darkness, light and time total phenolic content and scavenging activity in alfalfa (Medicago sativa), radish (Raphanus sativus), broccoli (Brassica oleracea) and hemp (Cannabis sativa) seeds during germination. The seeds were washed, soaked in water by ratio of 2:1 (water : seeds) for 12±1 h and then germinated in light and dark conditions at a temperature of 22±2 °C and a relative humidity of 85±2% for different times (12, 24, 36 and 48 hours) in a climatic chamber ICH110 (Memmert, Germany). The quality changes of germinated seeds are determined by phenol content and scavenging activity. Un-germinated seeds were used as a control. The results of current studies show that after germination the highest increase in total phenols was in radish, broccoli and alfalfa seeds. The scavenging activity (SA) was higher after 48 hours of germination in all seed types compared to un-germinated seeds both in darkness and in light. This study shows that sprouted edible seeds are an excellent source of total phenolic compounds and has a high scavenging activity.

Remote and automatic monitoring of two Apis Cerana bee colonies was conducted in Indonesia to demonstrate precision beekeeping approach in that region. Successful implementation of the precision beekeeping system includes development of the bee colony monitoring hardware and software for data collection, analysis and visualisation. This paper focuses on development and installation of such systems at the private apiary in Indonesia. For bee colony monitoring at the apiary a developed monitoring unit was used, which is based on ESP microchip, and for the data storage SAMS data warehouse was used. The monitoring results showed that the choice of the location of the temperature sensor is important, as the temperature at the hive sides changes synchronously with the outside temperature. Also, feedback from the beekeeper is collected to further improve the system and monitoring process. This research is conducted within the SAMS – Smart Apiculture Management Services project, which is funded by the European Union within the H2020-ICT-39-2016-2017 call and with close collaboration with the local private beekeeper. To find out more, visit the project website https://sams-project.eu/.

The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraction and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p is less than 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEgE-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 gE−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEgE−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) gE−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE gE−1 DW for samples with 20% carrot by-products reached 2.52±0.03TE gE−1 DW and for samples with 20% pumpkin by-products reached 3.77±0.02 TE gE−1 DW.