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 aim of the research was to characterize bioactive components of unsaponifiable fraction of selected unconventional oils. Nine oils were analyzed as far as the content of tocopherols, squalene, phenolic compounds, and sterols were concerned. Tocopherols and squalene were analyzed by HPLC coupled with diode array detector and fluorescent detector (HPLC-DAD-FLD). The content of sterols in oils was determined by GC coupled with MS (GC-MS). The total amount of phenolic compounds in oils was determined by the colorimetric methods using Folin-Ciocalteau phenol reagent. The examined oils were characterized by differentiated amount of particular forms of tocopherols. The oil obtained from the seeds of amaranth was the richest source of squalene (over 52 mg/g oil). The presence of 22 different compounds of sterols were identified, whereas b-sitosterol was found in the largest amount. Total amount of sterols in the oils ranged from 90 (walnut) to 850 mg/100 g (evening primrose). Significant differentiation of total amount of phenolic compounds was observed in the examined oils. Evening primrose oil showed the highest amount of phenolic compounds (679 mg/kg). The presented results prove that plant oils obtained from nonconventional sources are a potential source of bioactive compounds.

This study evaluated the influence of the extraction method on the composition, quality and oxidation stability of chia seed oil. Commercial chia seeds were purchased from a local market and oils were obtained using various methods: Classical Soxhlet extraction using hexane and acetone, supercritical fluid extraction with CO2 at 70 and 90°C, and screw‐pressing from native seeds (cold process), and from seeds conditioned at 110°C (hot process). The oils were characterized by their contents of sterols, tocochromanols, phenolic compounds, carotenoids and squalene, acid and peroxide values and induction times. It was found that the method of obtaining oil had an influence on the extraction of components and oxidative stability. The most favorable method was classical extraction with acetone. This solvent was the most effective in the extraction of total lipids and bioactive components, especially phenolic compounds and carotenoids. The content of these components was highly correlated with induction time. The recovery of oil was generally lower by pressing than by extraction methods and the content of sterols and phenolic compounds was also reduced. In turn, fluid extraction at 70°C was effective in the extraction of squalene and the quality of oil extracted by this method was comparable to cold pressed oil. Practical applications: Chia seeds contain a large amount of oil (from 25 to 35%), which is rich in polyunsaturated fatty acids, mainly α‐linolenic and linoleic acids, with share of ca. 60–67% and 20%, respectively. The high content of PUFA makes this oil very susceptible to oxidation. The seeds are also abundant in many phytochemicals (sterols, tocopherols, squalene, waxes, carotenoids, and phenolics), but their extractivity to the oil depends on the processing conditions. In the study, we evaluated the composition and stability of chia seed oils obtained by classical solvent extraction, supercritical fluid extraction with CO2 and screw‐pressing. It was shown that the most favorable method was the extraction with acetone. This solvent was the most effective in extraction of total lipids and bioactive components, especially phenolic compounds and carotenoids. Oil obtained by extraction with acetone was additionally characterized by the highest oxidative stability. This information may be of support to producers for obtaining chia oil more stable and with better nutritional and nutraceutical properties. Oil obtained by extraction with acetone is very different from other oils considering the quality, stability, and contents of bioactive compounds.

The composition of phenolic acids in several varieties of sea buckthorn berries was determined by GC and MS. In six cultivars the total content of phenolic acids ranged from 3570 ± 282 to 4439 ± 405 mg per kg of berries, on a dry basis. Seventeen phenolic acids were tentatively identified in the berries. Salicylic acid was the principal phenolic acid in sea buckthorn berries, accounting for 55 to 74.3% of the total phenolic acids present. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in the berries, whereas free phenolic acids constituted only up to 2.3% of total phenolic acids present.

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.

No abstract

The adulteration of butter is a serious problem due to economic advantages taken by replacing expensive milk fat with cheaper oil without informing the customers. The authentication of milk fat methods include analysis of bulk components, especially triacylglycerols, fatty acids, sterols and tocopherols. Fatty acid and sterol composition was analysed by using GC-MS. TAG and tocopherol profiles were examined by HPLC with diode array (DAD) and fluorescence detectors (FLDs). In addition, identification of selected TAG of butter fat was conducted by LC-atmospheric pressure chemical ionisation (APCI)/MS technique. The lipid composition of 16 different butters available on Polish market were investigated. The cholesterol content in butter fat ranged from 176.8 to 264.8 mg/100 g of fat and in two samples of milk fat b-sitosterol was found. The total saturated fatty acid (SFA) content in milk fat was 67.1-73.5%, monounsaturated fatty acid 24.5-30.5% and polyunsaturated fatty acid was 1.2-2.0%. Abnormalities in fatty acid profiles, e.g. high concentration of linoleic fatty acid, were found in two butters. These abnormalities were also determined in TAG profiles. The examination of tocopherols in butter fat confirmed that two products were adulterated by the addition of plant oils because they contained d-tocopherol which is typical for plant origin foodstuffs. The methods described are useful for investigating milk fat adulterations, and the most efficient are analysis of sterols and tocopherols composition.Practical applications: The described methods are useful for investigating adulteration of milk fat. Traditional strategies rely on examination of fatty acids methyl esters and TAG; these methods have some disadvantages. Due to the variability of fatty acid composition of milk fat and because TAG analysis is complex and time consuming, FA analysis is not an efficient approach for butter authentication. The most efficient method for butter authentication is qualitative and quantitative analysis of sterols and tocopherols. This analysis will determine if components of plant origin were used for butter production.