The composition of phenolic acids in several small berries grown in Northeastern Poland, namely, low-bush blueberries, black mulberries, European juneberries, black currants, fruits of blue-berried honeysuckle, and blackberries, was determined by gas chromatography (GC) and mass spectrometry (MS). The total content of phenolic acids, identified by GC-MS, ranged from 2845.8 +/- 141.0 (black mulberries) to 5418.2 +/- 228.0 (blue-berried honeysuckle). Twenty phenolic acids were identified in the berries. Of these, hydroxycaffeic, m- and p-coumaric, and 3,4-dimethoxycinnamic acids were the major phenolic acids in blackberries and blueberries, m-coumaric acid was the major phenolic acid in blue-berried honeysuckle and black currant fruits, while salicylic, caffeic, and m- and p-coumaric acids were the predominant phenolic acids in European juneberries. Syringic and veratric acids were detected only in blueberries, while p-hydroxybenzoic and sinapic acids were present only in black currants and o-coumaric acid was present in blueberries and black mulberries. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in the berries.

No abstract

In recent years, new products obtained from amaranth seeds have entered the food market including expanded "popping" seeds and fl akes. Lipids and biologically-active substances dissolved in these products are susceptible to changes. Additionally, due to the fact that fat quality has high dietary importance, there is a need to conduct detailed quality and quantity studies on the lipid composition of Amaranthus cruentus.For the samples under analysis, protein, fat, starch and ash content were determined. Fatty acids and sterols were analysed by gas chromatography. The analysis of tocopherols and squalene content was carried out with the application of high-performance liquid chromatography coupled with photodiode array and fl uorescence detectors (HPLC-DAD-FLD).Protein, fat and starch content did not change during seed processing. However in the case of tocopherols, the total tocopherol content was 10.6 mg/100 g for seeds, while in "popping" and in fl akes it was reduced by approximately 35%. The squalene content ranged from 469.96 mg/100 g for seeds to 358.9 mg/100 g for fl akes. No signifi cant differences were observed in the fatty acid profi le of seeds and products, but differences were observed in the sterol content.Unauthenticated Download Date | 5/13/18 12:42 AM

The compositions of free phenolic acids in rapeseed flours of diverse origin and white mustard were highly variable but represented less than 10% of the total phenolic acids. Phenolic acids released from hydrolysis of soluble esters constituted the major fraction, with Polish varieties having higher levels than a Canadian variety or white mustard. Yellow Sarson contained low levels of phenolic acids. Sinapic acid isomers constituted over 94% of the 13 phenolic acids found in the rapeseed varieties. Only traces of several phenolic acids appeared to be structurally bound to rapeseed and mustard proteins and carbohydrates.

No abstract