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1

Assessment of the potential for use post-production residues of cruciferous vegetables within Zero Waste idea

Bieńczak Agata, Woźniak Paweł, Markowska Joanna

Journal of Research and Applications in Agricultural Engineering

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2023

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Vol. 68, nr 1

25--32

EN

The aim of the study was to compare the overall total phenolic compounds content and antioxidant properties of spices (oregano, thyme and rosemary) from ecological and conventional cultivation. The antioxidant activity of the obtained spice extracts was estimated with the use of radical tests (DPPH and ABTS), binding and reduction of metal ions, accelerated Rancimat test and based on the spectrophotometric method. The obtained results indicate that spice extracts from ecological cultivation are characterized by a higher, overall total phenolic compound content compared to spice extracts grown in a conventional system. Ecological spice extracts showed better antioxidant properties than conventional spices in most tests. The results of the statistical analysis show a positive correlation between the total content of polyphenols and the antiradical activity of the extracts. The negative correlation was found between the content of polyphenols and the Rancimat test and the chelating activity. It seems that the usage of organic spice extracts in food production could be considered as natural antioxidants, reducing fat oxidation processes to a greater extent than with conventional cultivations.

2

Impact of different packaging systems on selected antioxidant properties of frozen-stored broccoli

Kapusta-Duch Joanna, Leszczyńska Teresa, Borczak Barbara, Florkiewicz Adam, Ambroszczyk Anna

Ecological Chemistry and Engineering. S

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2019

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Vol. 26, nr 2

383--396

EN

Broccoli has a very good nutritive value, high antioxidant activity and pro-healthy potential. Freezing is one of best methods for vegetable storage and broccoli belongs to the group of vegetables subjected to this process on an industrial scale. This work investigates the effect of type of container: low density polyethylene (PE-LD) bags and oriented polystyrene (OPS) boxes on selected quality parameters in frozen broccoli. The experimental material was the broccoli cultivar LordF1. The vegetable was subjected to blanching, freezing and 3-month storage. At the every stage of an experiment the material was examined in terms of: vitamin C content; β-carotene; total polyphenols; and antioxidant potential, which was determined basing on the ability to quench the ABTS˙+ free radical. It has been found that vegetables which were kept frozen for 3 months in two types of container had parallel levels of vitamin C, β-carotene; total polyphenols; and similar antioxidative potential.

3

Wykorzystanie testu cięcia do ogólnej charakterystyki liofilizowanych kremów i musów z brokułów

Domin M., Kluza F., Derczyk P.

Chłodnictwo : organ Naczelnej Organizacji Technicznej

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2017

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R. 52, nr 1-2

12--16

PL

Próby musu i kremu sporządzonych z brokułów z dodatkiem czosnku i cebuli poddano liofilizacji różnicując warunki ich zamrażania i suszenia sublimacyjnego. Celem badań było określenie zależności wybranych cech ich liofilizatów charakteryzowanych sita cięcia od podstawowych parametrów obu procesów. Szybkość zamrażania prób zmieniano w zakresie od 0,19 mm/min do 0,45 mm/min, zaś ciśnienie suszenia od 20,0 Pa do 85,0 Pa. Wyznaczono zmiany masy prób oraz ich temperaturą krioskopową. Siłę cięcia badano z częstotliwością próbkowania 100 1/s wykorzystując teksturometr (Brookfield TA) i nóż symetryczny o kącie 3O°. Stwierdzono, że temperatura krioskopowa materiałów wynosiła od - 1,2°C do - 1,7°C. Po obróbce ubytki masy musu były niższe aniżeli kremu. Siła cięcia liofilizatów zależała od wariantu obróbki, a jej wartość była średnio ponad dwukrotnie wyższa w przypadku musu.

EN

Samples of mousse and cream prepared f mm broccoli with onions and garlic were lyophilized at various freezing and freeze drying conditions. The aim of the study was to determine selected characteristics of lyophilisates due to cutting test application depending on both processes parameters. The freezing rate was varied in the range from 0.19 mm/min to 0.45 mm/min and freeze-drying pressure from 20,0 Pa to 85,0 Pa. Weight changes and cryoscopic temperature were examined. Cutting force was measured at frequency 100 1/s using a texturometer (Brookfield TA) and symmetrical knife with angle of 30 °. Cryoscopic temperature of tested materials was from -1,2°C to-1,7°C. Mass losses of treated mousse samples were lower than that of cream. Examined cutting force of lyophilisates depends on the process conditions and was comparable more than twice higher for the mousse samples.

4

Zróżnicowanie cech sensorycznych, parametrów barwy oraz wybranych składników bioaktywnych w gotowanych brokułach

Korzeniowska-Ginter R., Wilczyńska A., Chrostowska S.

Ekologia i Technika

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2015

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R. 23, nr 6

331--335

PL

Oceniono wpływ gotowania brokułów w wodzie, parowarze, szybkowarze, kuchni mikrofalowej na barwę, konsystencję i smakowitość oceniane sensorycznie oraz barwę w systemie CIE Lab oraz zmiany zawartości witaminy C i tiocyjanianów, wydajność i pobór energii. Najlepszą barwę posiadały brokuły gotowane w wodzie, najgorszą w parowarze. Najbardziej smakowite były brokuły ugotowane w kuchence mikrofalowej i parowarze, najmniej w wodzie. Najmniej właściwym sposobem gotowania ze względu na zachowanie witaminy C, tiocyjanianów i smakowitość oraz zużycie energii jest gotowanie brokułów w dużej ilości wody.

EN

The effect of bolling broccoli in water, a steamer, a pressure cooker, a microwave on colour, texture and flavor sensory and the colour in the CIE Lab and changes in the content of vitamin C and thiocyanate, performance and power consumption were evaluated. The best color had broccoli cooked in water, the worst in the steamer. The most delicious broccoli were cooked in the microwave oven and steamer, at least in the water. The worst way of cooking because to maintain of vitarnin C, thiocyanates as well as tastiness and power consumption is cooking broccoli in large quantities of water.

5

The effect of different types of straw mulches on weed-control in vegetables cultivation

Kosterna E

Journal of Ecological Engineering

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2014

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Vol. 15, nr 4

109--117

EN

The experiment was carried out in 2010–2012. The effect of different kinds of straw and its dose applied to soil mulching on the amount and fresh mass of weeds and yield level of broccoli and tomato was investigated. The type of straw mulch applied to the soil mulching influenced number and fresh mass of weeds. This effect could be the result of the properties of the mulch (colour, structure, etc.) or the allelopathic effect on the germination and growth of individual weed species. The most efficient for limiting infestation was mulch from buckwheat and rye straw. Soil mulching, regardless of its kind, causes a decrease in the number and mass of weeds at the beginning of growing period of vegetables. The application of straw at a dose of 20 t∙ha-1 had higher weed-suppressing effect than at a dose of 10 t∙ha-1. When assessing the infestation before harvest the influence of straw mulch was lower but still significant. The application in higher dose of rye and buckwheat straw in broccoli, corn and rape in tomato culti-vation reduced a number of weeds compared to dose of 10 t∙ha-1. The better yielding effect in both vegetable species had soil mulching with straw at a dose of 10 t∙ha-1.

6

Soil mulching with straw in broccoli cultivation for early harvest

Kosterna E

Journal of Ecological Engineering

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2014

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Vol. 15, nr 2

100--107

EN

All treatments which protect soil from degradation and use of plant protection methods, other than chemicals are of great importance in the cultivation. This effect is attributed, among others, to organic mulches. By limiting the growth of weeds, maintaining proper moisture and reducing daily temperature fluctuations, mulch improves soil conditions for plant growth and development. The experiment was carried out between 2010 and 2012 at the Experimental Farm in Zawady as a split-block design with three replicates. The effect of the kind of straw (rye, corn, rape, buckwheat) and its dose (10 and 20 t ha-1) applied as a mulch on the yield and quality of broccoli ‘Milady F1’ cultivated for early harvest was investigated. The effect of straw was compared to a control plot without mulch. Weather conditions in the successive years of the study had a significant influence on the yield and quality of broccoli. The highest yields with the best parameters were obtained in 2010 and 2012, which were characterized by sufficient rainfall for broccoli. It was not found significant differences in the yield level and weight of head between particular kinds of straw, however, all kinds of straw investigated in the experiment, irrespective of dose, contributed to a significant increase in the yield and favourably influenced the biometric features of broccoli compared to that achieved from cultivation without straw. Soil mulching with corn straw was most favourable to yield and its parameters.

7

Wpływ sposobu obróbki cieplnej na poziom polifenoli w świeżych i mrożonych brokułach

Wieczorek C., Bilska B., Przybylski W., Klocek A.

Postępy Techniki Przetwórstwa Spożywczego

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2013

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nr 2

36--39

PL

Celem pracy przedstawionej w artykule jest ocena wpływu obróbki cieplnej na poziom polifenoli w brokułach świeżych i mrożonych. W zależności od rodzaju obróbki cieplnej (gotowanie na parze lub w wodzie) oraz założonych parametrów (czas) uzyskano zróżnicowane zawartości polifenoli. Wraz z wydłużeniem czasu gotowania zawartość tych związków uległa zmniejszeniu. Gotowanie na parze w mniejszym stopniu niż gotowanie w wodzie wpłynęło na zmniejszenie zawartości polifenoli w badanym warzywie. Brokuły świeże, niepoddane obróbce cieplnej zawierały o 44% więcej polifenoli niż mrożone.

EN

Purpose of work was estimate the influence of heat treatment on level of polyphenols in fresh and frozen broccoli. Depending on kind of heat treatment (cooking in steam and cooking in water) and set up parameters (time) got different contents of polyphenols. Contents of this substances has undergone drop along with stretch time of cooking. Cooking in steam in smaller degree than cooking in water has effected drop of contents of polyphenols in vegetables. Fresh, not heat- treated broccoli, included about 44% more polyphenols then frozen.

8

Determination of Heavy Metals and Nutrition Values in Broccoli

Kramářová D., Altngerel B., Lazarková Z.

Ecological Chemistry and Engineering. A

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2009

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Vol. 16, nr 12

1585-1590

EN

The aim of this study was to determine the content of chosen heavy metals (mercury, lead and cadmium) and some nutritional substances (p-carotene and vitamin C) in raw broccoli samples obtained from trade network. For the assessment of heavy metals the samples were mineralized with the mixture of sulphuric acid and hydrogen peroxide and the analysis was performed using atomic absorption spectroscopy (analyzers AMA 254 and AYANTA GBC 933A, GBC, Australia). Vitamin C and P-carotene were extracted by hexane and acetone and mixture of methanol, phosphoric acid and redistilled water, respectively. Both p-carotene and vitamin C were determined by high-performance liquid chromatography with electrochemical detection (Coulochem III, ESA, USA). The broccoli samples contained 0.094 š 0.115 ug o 100 g-1 of mercury and 0.0004 š 0.0398 ug - 100 g-1 of lead. No cadmium was detected. It appears from this results that no heavy metals accumulate in this vegetable since all concentrations were below quality standard. The amount of P-carotene in broccoli was 1.703 š 0.194 mg o 100 g-1 and the content of vitamin C was 57.974 š 0.535 mg o 100 g-1.

PL

Celem badań było zbadanie zawartości wybranych metali ciężkich (rtęć, ołów i kadm) oraz niektórych składników odżywczych (beta-karoten i witamina C) w świeżych brokułach. W celu oznaczenia zawartości metali ciężkich próbki były mineralizowane w mieszaninie kwasu siarkowego i nadtlenku wodoru. Oznaczenia wykonano metodą spektrofotometrii absorpcji atomowej (analizatory AMA 254 and AYANTA GBC 93 3A, GBC, Australia). Witaminę C i beta-karoten izolowano przy użyciu kolejno heksanu i acetonu oraz mieszaniny metanolu, kwasu fosforowego i wody destylowanej. Witaminę C i beta-karoten oznaczono przy użyciu chromatografii cieczowej oraz analizy elektrochemicznej (Coulochem III, ESA, USA). Próbki brokułów zawierały 0.094 š 0.115 ug o 100 g-1 rtęci oraz 0.0004 š 0.0398 ug o 100 g-1 ołowiu. Kadm nie został wykryty. Przeprowadzone badania wydają się wskazywać, że brokuły nie kumulują metali ciężkich, beta-karoten występował w brokułach w ilości 1.703 š0.194 mg o 100 g-1, a zawartość witaminy C wynosiła 57.974 š 0.535 mg o 100 g-1.

9

Wpływ obniżonego ciśnienia na trwałość brokułów przechowywanych chłodniczo

Klimczak J., Irzyniec Z.

Chłodnictwo : organ Naczelnej Organizacji Technicznej

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1999

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Vol. 34 / nr 8

46-49

PL

Badania trwałości brokuł przechowywanych chłodniczo (temperatura 2°C) pod zmniejszonym ciśnieniem (5 hPa) wykazały, że ogranicza ono znacznie straty masy (ok. 15-krotnie), natomiast przyspiesza niekorzystne zmiany cech sensorycznych, głównie zapachu, co w konsekwencji skraca okres przechowywania o 5 dni w porównaniu do surowca przechowywanego w tej samej temperaturze pod ciśnieniem atmosferycznym. Badania kinetyczne wykazały, że degradacja witaminy C w warunkach próżniowych postępuje według odmiennego mechanizmu niż w atmosferze powietrza, co jednak nie ma istotnego wpływu na stabilność tej witaminy. Odmienny mechanizm psucia się stwierdzono również w przypadku cech sensorycznych.

EN

The study on the stability of broccoli stored at the temperature of about 2°C under decreased pressure (5 hPa) is presented in this paper. It is hown that vacuum limits mass losses considerably (about 15 times) and it accelerates unfavourable changes in sensory qualities in particulary the flavour. Consequently, it reduces the shelf life by five days in comparison to the shelf life of the raw material stored at the same temperature in the air. Kinetics investigation demonstrated that the degradation of vitamin C in vacuum conditions followed a different mechanism that in the air. That difference, however, did not have essential influence on the stability of the vitamin. A different mechanism of damage was also found in the case of sensory qualities.