An in vivo experiment was conducted to determine the effect of sea-buckthorn pulp oil feeding on the fatty acid composition of liver and adipose tissue of Wistar rats and the liver accumulation of retinol, its esters and α-tocopherol. For... more
An in vivo experiment was conducted to determine the effect of sea-buckthorn pulp oil feeding on the fatty acid composition of liver and adipose tissue of Wistar rats and the liver accumulation of retinol, its esters and α-tocopherol. For a period of 28 days, rats were given a modified casein diet (AIN-93) in which sea-buckthorn pulp oil, soybean oil and pork lard were used as sources of fat. Compared to the other fat sources, sea-buckthorn pulp oil was the most abundant in C16 fatty acids, carotenoids (mainly β-carotene) and tocoph-erols (mainly α-tocopherol). Its consumption was reflected in an increased share of palmitoleic acid in adipose tissue and the liver and an increased level of retinol in liver tissues (this was not observed for its esters). Although the type of fat did not have a significant effect on the average content of α-tocopherol in the liver, the variation of saturation of this tissue with α-tocopherol was the lowest when rats were fed a diet containing sea-buckthorn oil. This experiment indicates the possibility of affecting adipose tissue and liver by a diet.
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The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed... more
The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2% (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect(®) UF, Rohament(®) CL and Colorase(®) 7089). The optimization procedure utilized response surface methodology based on Box- -Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64%. Among these variables, the impact of pH was crucial (above 73% of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30% in relation to the cold-pressed oil.
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The aim of this study was to characterize chemical composition of the black carrot and to assess the effects of processing methods and storage conditions of the carrot root on anthocyanin stability.The black carrot is characterized by a... more
The aim of this study was to characterize chemical composition of the black carrot and to assess the effects of processing methods and storage conditions of the carrot root on anthocyanin stability.The black carrot is characterized by a large content of phenolic compounds, including acylated anthocyanins, which ensure colour stability. The process of carrot freezing reduces anthocyanin stability. The degree of fragmentation, as well as the pH value determine the intensity of changes in the content of anthocyanins present in the black carrot.
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Abstract Sieve classification was used to prepare grain streams of distinct protein content and composition. Both reverse-phase high-performance liquid chromatography and two-dimensional electrophoresis revealed differences in protein... more
Abstract Sieve classification was used to prepare grain streams of distinct protein content and composition. Both reverse-phase high-performance liquid chromatography and two-dimensional electrophoresis revealed differences in protein composition between large (F1), medium (F2–F3), and small (F4) kernel fractions of three Polish cultivars: Sukces and Tonacja (winter wheats) and Nawra (spring wheat). Statistical analysis indicated that grain protein composition is affected by the cultivar and kernel size, as well as by interaction of ...
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(English) Qualitative and quantative structure of carotenoids in the lipophilic fraction extracted from sea-buckthorn berries of the cultivates" Zheltaya Rannyaya"," Krasnoplodnaya"," Maria","... more
(English) Qualitative and quantative structure of carotenoids in the lipophilic fraction extracted from sea-buckthorn berries of the cultivates" Zheltaya Rannyaya"," Krasnoplodnaya"," Maria"," Panteleyevskaya"," Plamennaya"," Prevoskhodnaya", having a different origin was evaluated. Distinctions in qualitative and quantative structure of carotenoids were established. The total contents of carotenoids amounted 7, 94-28, 16 mg/100 g. Distinctions were related to genetic features of varieties. In structure of ...
(English) Several classes of chemical substances like phenolic acids, squalene, tocopherols or sterols are found in non-saponifiable lipid fraction of amaranth seeds. The aim of this study was to investigate phenolic acids and total... more
(English) Several classes of chemical substances like phenolic acids, squalene, tocopherols or sterols are found in non-saponifiable lipid fraction of amaranth seeds. The aim of this study was to investigate phenolic acids and total phenolic compounds contents in seeds of amaranth (Amaranthus cruentus). Several amaranth-based products like expanded seeds (popping) and flakes were also investigated. The total content of phenolics in seeds was in range between 272.6 mg per kg and 615.3 mg per kg dry matter (dm). The DPPH ...
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(English) Contents of L-ascorbic acid, phenolic substances and antioxidant properties of hydrophilic fraction extracted from fruits of sea-buckthorn of" Zheltaya Rannyaya"," Krasnoplodnaya"," Maria","... more
(English) Contents of L-ascorbic acid, phenolic substances and antioxidant properties of hydrophilic fraction extracted from fruits of sea-buckthorn of" Zheltaya Rannyaya"," Krasnoplodnaya"," Maria"," Panteleyevskaya"," Plamennaya"," Prevoskhodnaya" of various origin was estimated. Distinctions in all studied parameters were established. The contents of ascorbic acid was 27, 4-80, 5 mg/100 g, phenolic substances 120, 71-550, 37 mg/100 g. For the estimation of antioxidant properties 1, 1- ...
(English) The chemical composition of seeds of white and sarepta mustard cultivated under different conditions of nitrogen top-dressing at the sowing-preceding fertilization with sulphur (30 kg/ha) and magnesium (6 kg/ha) was analysed in... more
(English) The chemical composition of seeds of white and sarepta mustard cultivated under different conditions of nitrogen top-dressing at the sowing-preceding fertilization with sulphur (30 kg/ha) and magnesium (6 kg/ha) was analysed in the study. Mustard seeds were determined for the contents of protein, fat, phenolic compounds and glucosinolates. The nitrogen top-dressing was demonstrated to exert a greater effect on changes in the contents of the chemical components examined in mustard seeds at the ...
(English) Reliable distinctions (p0, 05) were established in the total contents of phenolic substances, antocianes, vitamin C and in antioxidant activity that have been determined using the efficiency of snatching (EC50) 1,... more
(English) Reliable distinctions (p0, 05) were established in the total contents of phenolic substances, antocianes, vitamin C and in antioxidant activity that have been determined using the efficiency of snatching (EC50) 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) in fruits of aronia and black currant and also in the juices, received from them. The fruits and juices of aronia differed by higher phenolic substances concentration and higher EC50 in comparison with fruits and juices of black currant. Both for fruits and for juices the high ...
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K e y w o r d s: cold pressed oils, sea-buckthorn oil terpenoids, oil stabilisation, amaranthus seed oil, pumpkin seed oil. A b s t r a c t Cold pressed oils from pumpkin and amaranthus seed are valued because of their health-promoting... more
K e y w o r d s: cold pressed oils, sea-buckthorn oil terpenoids, oil stabilisation, amaranthus seed oil, pumpkin seed oil. A b s t r a c t Cold pressed oils from pumpkin and amaranthus seed are valued because of their health-promoting effect. Of particular importance are the contents of sterols in pumpkin seed oil and squalene in amaranthus oil, among others. Because of their high susceptibility to oxidation, methods of prolonging their shelf life are needed. One of such methods is to enrich them in antioxidants naturally occurring in plant oils. This study analysed the opportunities to use of rich in antioxidants sea-buckthorn oil, including terpenoids, to increase the oxidation stability of cold pressed amaranthus and pumpkin seed oils. The experiment involved blends of amaranthus and pumpkin seed oils with 0.5–12.0% of sea-buckthorn oil. In the oils and in the obtained blends, the fatty acid composition, the contents of selected terpenoid derivatives (carotenoids, tocopherols, sterols, squalene) and the oxidation stability as the induction time using a Rancimat apparatus were determined. Sea-buckthorn oil rich in selected terpenoid derivatives proved to be effective in prolonging the shelf life of pumpkin and amaranthus seed oils, wherein the strongest relationship of oil stability indicators were observed in connection with carotenoid contents. POPRAWA STABILNOŚCI OLEJÓW TłOCZONYCH NA ZIMNO POPRZEZ ICH WZBOGACANIE OLEJEM ROKITNIKOWYM Sylwester Czaplicki, Małgorzata Tańska, Dorota Ogrodowska Katedra Przetwórstwa i Chemii Surowców Roślinnych Uniwersytet Warmińsko-Mazurski w Olsztynie S ł o w a k l u c z o w e: oleje tłoczone na zimno, terpenoidy oleju rokitnikowego, stabilizacja oleju, olej amarantusowy, olej dyniowy.
The paper proposes the development of blends of vegetable oils with a high content of easily oxidizable unsaturated fatty acids with sea-buckthorn fruit oil as a natural method of their preservation. The predominant lipophilic compounds... more
The paper proposes the development of blends of vegetable oils with a high content of easily oxidizable unsaturated fatty acids with sea-buckthorn fruit oil as a natural method of their preservation. The predominant lipophilic compounds in sea-buckthorn oil included β-carotene, α-tocopherol, and β-sitosterol. Strong correlations were found between oxidative stability of the blends and α-and β-tocopherols, lutein and β-carotene concentration (r ranging from 0.96 to 0.99). The observed effect may result from both the particularly huge increase in the carotenoid content (from 64-to 171-fold) in the obtained blends, and the synergistic interaction between tocopherol mixtures and carotenoids.
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip... more
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.
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The work presents the content and composition of free lipids and carotenoids in spring and winter classes of wheat flour. It discusses genetical and physiological aspects of their synthesis and accumulation in wheat kernels and also... more
The work presents the content and composition of free lipids and carotenoids in spring and winter classes of wheat flour. It discusses genetical and physiological aspects of their synthesis and accumulation in wheat kernels and also indicates how methodological differences explain differences in results presented in the literature. It has been reported that spring wheat flours are richer in free lipids, especially in the non-polar fraction. The content of glycolipids ranged from 134 to 215 mg/100 g flour and was more stable within the winter wheat class. The percentages of the two main fractions, namely DGDG and MGDG, were similar in both wheat classes and reached ca. 77%. Phospholipids constituted the smallest fraction of the flour free lipids in both wheat classes; however, spring wheat flours were richer in these compounds, which is likely associated with a greater content of spherosomes in the endosperm of this wheat class. The free lipids of spring wheat flour contained more ol...
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Abstract Triacylglycerols (TAG) in viper bugloss oil were isolated from raw pressed oil by silicic acid column chromatography. The obtained blend of TAG was separated by silver ion thin-layer chromatography (TLC Ag+) into nine fractions,... more
Abstract Triacylglycerols (TAG) in viper bugloss oil were isolated from raw pressed oil by silicic acid column chromatography. The obtained blend of TAG was separated by silver ion thin-layer chromatography (TLC Ag+) into nine fractions, varying in terms of unsaturation level and molecular polarity. The composition of TAG in viper bugloss oil was determined by HPLC coupled with a diode-array detector and an evaporative light-scattering detector. The results showed that the first three fractions were combinations of TAG containing palmitic, ...
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The aim of this study was to characterize chemical composition of the black carrot and to assess the effects of processing methods and storage conditions of the carrot root on anthocyanin stability. The black carrot is characterized by a... more
The aim of this study was to characterize chemical composition of the black carrot and to assess the effects of processing methods and storage conditions of the carrot root on anthocyanin stability. The black carrot is characterized by a large content of phenolic compounds, including acylated anthocyanins, which ensure colour stability. The process of carrot freezing reduces anthocyanin stability. The degree of fragmentation, as well as the pH value determine the intensity of changes in the content of anthocyanins present in the ...
The composition of phenolic acids in various parts of mangosteen fruit (Garcinia mangostana) was determined by GC and MS. The total content of phenolic acids, identified by GC-FID ranged from 265.7±12.7 (aril) to 5027.7±188.0 (peel) mg... more
The composition of phenolic acids in various parts of mangosteen fruit (Garcinia mangostana) was determined by GC and MS. The total content of phenolic acids, identified by GC-FID ranged from 265.7±12.7 (aril) to 5027.7±188.0 (peel) mg per kg of dry matter of sample. Ten phenolic acids were identified in mangosteen fruit. Of these, protocatechuic acid was the major phenolic acid in the peel and rind, while p-hydroxybenzoic acid was the predominant phenolic acid in the aril. m-Hydroxybenzoic acid was detected only in the ...