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.
This study was conducted to evaluate the variation in chemical composition and oxidative stability of 21 different commercial rapeseed oils. Their composition was estimated immediately after opening the packaging and for the same oils at the end of their induction period. The oxidation of oils was conducted at 110°C in an oven test, while the induction time was determined in a Rancimat test at the same temperature. It was found that the initial ratio of n-6 to n-3 fatty acids was close to 2.2 to 1. These oils differed mainly in minor acids, such as C16:0 and C20:1. At the end of their shelf life, a reduction of C18:2 and C18:3 acids shares was found, which was accompanied by a slight increase of n-6 to n-3 ratio. The most variable oil-soluble compounds of oils were carotenoids, chlorophylls, and phenolics, while the tocopherols were the most stable. Induction time was the most positively correlated with the oil-soluble phenolics (r ¼ 0.76 for all samples) and chlorophylls (r ¼ 0.77 for refined oils), while carotenoids generally acted as pro-oxidants (r ¼ À0.66 for all oils). The degradation degree of tested compounds during oxidation (on average) was as follows: phytosterols > tocopherols > carotenoids > phenolic compounds > chlorophylls.Practical applications: Rapeseed oil is a popular edible oil and may be a good source of oil-soluble vitamins, polyunsaturated fatty acids and antioxidants in human diet. However, its composition depends mainly on the rape genotypes, cultivation conditions, industrial practices, and storage conditions. In this study, we evaluated the variability in chemical composition of typical commercial rapeseed oils immediately after opening the package and at the end of their induction time. We have shown that fatty acids composition of tested oils was relatively stable, while their minor compounds content were significantly different. Oils oxidative stability was mainly related to phenolic compounds. These informations are important both for the consumers (nutrition facts), and industry (phenolics as antioxidants).
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.
Streszczenie. Celem pracy było porównanie składu chemicznego korzeni marchwi pomarańczo-wej, purpurowej oraz białej. Analizowano zawartość cukrów, błonnika, pektyn, karotenoidów, związków fenolowych i witaminy C. Wykazano, że skład chemiczny korzeni badanych odmian marchwi był różny. Korzeń marchwi o barwie pomarańczowej ('Koral') zawierał najwięcej pektyn (6,37% s.m.) i karotenoidów (149,66 mg w 100 g s.m.), w tym głównie β-karotenu (ok. 50% sumy karotenoidów). W korzeniu marchwi purpurowej ('Purple Haze F1') najwięcej było cukrów ogółem (57,12% s.m.), a najmniej błonnika. Z kolei korzeń marchwi białej ('White Satin F1') zawierał najwięcej błonnika (50,76% s.m.), w tym również najwięcej frakcji rozpuszczalnej (40% ogólnej zawartości).Słowa kluczowe: marchew pomarańczowa, marchew purpurowa, marchew biała, skład chemiczny WstępMarchew (Daucus carota L.) jest jednym z najbardziej znanych warzyw korzeniowych uprawianych na całym świecie. Spożycie tego surowca i jego produktów ciągle wzrasta, co spowodowane jest tym, że są one ważnym źródłem wielu naturalnych substancji odżywczych, w tym przeciwutleniaczy (β-karoten, witamina C) i węglowodanów (błonnik, pektyny) (Arscott i Tanumihardjo, 2010). Dzięki karotenoidom korzeń marchwi pomarańczowej jest dobrym komponentem wielu napojów i potraw, nadając im atrakcyjną i stabilną barwę. Wielu badaczy potwierdza również związek dużej aktywności antyoksydacyjnej karotenoidów, w tym β-karotenu, z przeciwnowotworowym od-
Plant growers are looking for new crops which would make farms and processing plants more profitable. Currently, in Poland, waste-free pumpkin processing is mainly associated with pumpkin seed production, oil extraction, pulverization of pumpkin oil cake to obtain pumpkin meal, the small-scale use of flesh in food production, but mainly the utilisation of flesh as a feed additive. During technological processes applied for the processing of pumpkin seeds it is important to be familiar with their physical characteristics. The aim of this study was to analyse the geometric characteristics of the seeds of new nine forms of the pumpkin variety Olga, which were bred by researchers from the Department of Plant Genetics, Breeding and Biotechnology at the Warsaw University of Life Sciences. Geometrical features were measured using the Digital Image Analysis (DIA) set, consisting of a digital camera (Nikon DXM 1200), computer and lighting (KAISER RB HF). The following geometrical features were measured: length, width, diameter, perimeter, area, circularity and elongation. Additionally, thickness of the seeds was measured by a calliper. Seeds of the studied forms of hull-less pumpkins differed from the standards in the dimensions and shape, whereas significant differences were demonstrated for the Olga variety standard. The most variable geometric characteristic of the seeds under study was area, while the least variable geometric characteristics of the pumpkin seeds turned out to be the circularity and width.
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