Wyniki wyszukiwania - BazTech

1

Wpływ jakości surowca na właściwości odżywcze wybranych olejów jadalnych

Kołodziej Marta, Szczurko Katarzyna, Golimowski Wojciech, Konieczny Ryszard

Przemysł Chemiczny

|

2019

|

T. 98, nr 3

366--371

PL

Przeanalizowano czynniki wpływające na jakość ziaren roślin oleistych z uwzględnieniem ich odmian znajdujących się na liście odmian roślin rolniczych, wpisanych do krajowego rejestru w 2017 r., uwarunkowań glebowych oraz magazynowania. Zestawiono profil kwasów tłuszczowych, których obecność w oleju jest ważna ze względów dietetycznych, ponieważ zmniejsza ryzyko występowania różnych schorzeń. Zanalizowano także parametry końcowego produktu procesu tłoczenia, mające wpływ na jego jakość i wartość odżywczą. Analizowano oleje rzepakowy, słonecznikowy, sojowy, lniany, bawełniany, palmowy i oliwę z oliwek. Wykonana analiza pozwoliła na ustalenie, że największy wpływ surowca na jakość produktu końcowego występuje w przypadku oleju rzepakowego, sojowego i lnianego, które charakteryzują się największymi, wśród branych pod uwagę olejów, właściwościami odżywczymi.

EN

A review, with 85 refs., of factors affecting oilseed quality and nutritional properties. Rapeseed, soybean, sunflower, cotton, linseed, palm and olive oils were taken into consideration.

2

A comparative study of the content of heavy metals in oils: linseed oil, rapeseed oil and soybean oil in technological production processes

Szyczewski P., Frankowski M., Zioła-Frankowska A., Siepak J., Szyczewski T., Piotrowski P.

Archives of Environmental Protection

|

2016

|

Vol. 42, no. 3

37--40

EN

Vegetable oils belong to a large group of substances consumed on a daily basis. World vegetable oil production is soaring, reducing the popularity of animal fats. Heavy metals pose a threat to human health. It is estimated that about 80% of the daily dose of heavy metals enters the human body through the consumption of food. Hence, it is necessary to monitor their concentrations in food products. Besides, the presence of heavy metals is thought to have possible negative influence on the quality of oils, especially on their taste and smell. Heavy metals may also accelerate the process of the rancidifiction of oils. Rapeseeds, soybean seeds and linseeds were selected for the analysis because they are one of the most popular oilseeds and at the same time they differ in terms of growing conditions. The analyses of different fractions and the ready-made product were also performed. The aim of the study was to determine the variation in concentrations of heavy metals, iron and manganese in different fractions during production. The significant concentrations of iron, manganese and zinc were observed in oilseeds. It was also shown that during different stages of oil refining the concentrations of metals decrease. The concentrations of metals are compared with those reported in literature.

PL

Oleje roślinne stanowią szeroką grupę produktów stosowanych w codziennej konsumpcji. Ich produkcja i spożycie rosną kosztem bardziej szkodliwych tłuszczów zwierzęcych. Metale ciężkie stanowią zagrożenie dla zdrowia i życia ludzkiego. Przyjmuje się, że około 80% codziennej dawki dostaje się do organizmu człowiek wraz z żywnością. Stąd istnieje konieczność monitorowania ich stężeń w produktach spożywczych. Ponadto uważa się, że obecność metali ma wpływ na właściwości smakowo-zapachowe olejów, a także może przyspieszyć procesy ich jełczenia. Do analizy wybrano ziarna lnu, rzepaku i soi, są to jedne z najpopularniejszych roślin oleistych, a zarazem różnią się warunkami uprawy. Analizie poddano także ich frakcje produkcyjne i gotowy do konsumpcji produkt. Celem pracy było poznanie zmian stężeń metali ciężkich, żelaza i manganu w toku produkcyjnym. Zaobserwowano znaczące stężenia żelaza, manganu i cynku w ziarnach roślin oleistych. Stwierdzono, że proces produkcji skutecznie obniża stężenia metali do bezpiecznego poziomu w ilościach śladowych. Poziom stężeń jest zbliżony do doniesień literaturowych.

3

Estry kwasów tłuszczowych glicydolu oraz estry kwasów tłuszczowych mono-3-chloropropan-1,2-diolu : nowe zanieczyszczenia w olejach jadalnych

Aniołowska M., Kita A.

Wiadomości Chemiczne

|

2014

|

[Z] 68, 7-8

701--717

EN

The aim of the review was to characterize and describe the physicochemical properties and methods for the determination of two types of compounds: 3-monochloropropane- 1,2-diol fatty acids esters (3-MCPD esters) and glycidyl fatty acids esters (GE) - new contaminants of food products, including vegetable fats. This paper describes their structure, several possible mechanisms of reactions occurring during the refining of edible oils, leading to an increase of their content in the final product. It is suggested that these compounds are formed from acylglycerols, under the influence of high temperature [9]. The emphasis was put on the toxicity of the products of their deesterification-free 3-monochloropropane-1,2-diol (3-MCPD) and glycidol. Glycidol is genotoxic and has an effect on gene mutations and unscheduled DNA synthesis [17]. 3-MCPD is defined by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a genotoxic carcinogen [6, 19]. There are three transformation tracks leading to increased levels of 3-MCPD in foods: from 3-MCPD esters, GE and glycidol [14, 15]. The content of 3-MCPD esters and GE in food products was characterized and different processes involving their synthesis were described. Ways of reduction in food products regarding the aspects of raw materials as well as technology were discussed. Among refined vegetable oils, the largest quantities of 3-MCPD esters and GE were found in palm, corn and coconut oils [6, 25]. Finally, the direct and indirect methods of their determination in oils were described. There are new publications reporting on successive improvements of the existing methods for determination of 3-MCPD and its mono- and di-esters, as well as GE in edible oils [42, 43]. Unfortunately, there is still no universal determination method, which would be simple, affordable and accessible for a wider group, such as food producers, that would improve consumer safety.

4

Effect of municipal wastewater containing oils on activated sludge under aerobic conditions

Łobos-Moysa E.

Architecture Civil Engineering Environment

|

2011

|

Vol. 4, no. 4

147-150

EN

The research focused on the effect of edible oil, a commonly available food product which occurs in municipal wastewater in its unchanged form, on the biological activated sludge treatment. Biodégradation was carried under aerobic conditions at a low contaminant load. Two types of wastewater were assayed. Wl contained oil emulsion, NH4CI and KH2PO4. W2, apart from the oil emulsion, contained other sources of carbon, macro and microelements. COD and BOD reductions for Wl fell within the ranges of 63.5%-70.5% and 77.8%-81.8%, respectively. A higher effectiveness was found for W2 i.e. 71.9%-77.25 (COD) and 86.4%-95% (BOD). Despite the different COD reduction in Wl and W2, the COD that remained in the treated Wl and W2 was comparable. This indicates that the biodégradation of edible oil present in the wastewater using unadapted activated sludge still resulted in high COD which might have been caused by both the intermediate products of oil biodégradation and reduced effectiveness of biodégradation of other medium components caused by oil addition.

PL

Badania dotyczyły wpływu oleju jadalnego, powszechnie dostępnego produktu spożywczego, występującego w ściekach komunalnych w formie niezmienionej na biologiczne oczyszczanie metodą osadu czynnego. Biodegradację prowadzono w warunkach tlenowych przy niskim obciążeniu. Zastosowano dwa rodzaje ścieków. Wl zawierały emulsje olejową oraz NH4CI i KH2PO4. W2 oprócz emulsji olejowej zawierały też inne źródła węgla oraz makro i mikroelementy. Stosując Wl jako pożywkę uzyskano redukcję COD w granicach od 63.5 do 70.5 %, a BOD od 77.8 do 81.8 %. Dla W2 uzyskano wyższą efektywność biodegradacji tj. Od 71.9 do 77.2 % (COD) oraz od 86.4 do 95 % (BOD). Pomimo różnych stopni redukcji COD w ściekach Wl i W2, wielkość COD pozostałego w oczyszczonych ściekach Wl i W2 była porównywalna. Wynika stąd, że po biodegradacji oleju zawartego w ściekach przy użyciu nieadaptowanego osadu czynnego nadal pozostawało wysokie COD, które mogło być spowodowane zarówno półproduktami biodegradacji oleju, jak i pogorszeniem się efektywności biodegradacji pozostałych składników pożywki w wyniku wprowadzenia do niej dodatkowo olej.

5

Substancje biologicznie aktywne w olejach jadalnych

Małyszko J., Michałkiewicz S.

Wiadomości Chemiczne

|

2010

|

[Z] 64, 5-6

467-491

EN

Recently, the food industry, the agricultural community and consumers have shown a growing interest in the so-called functional food [1–3]. Natural bioactive compounds in some dietary products are claimed to prevent various diseases such as inflammation, degenerative diseases and cancer [5]. This paper reviews molecular structures, nutritional importance and availability of natural bioactive compounds present in vegetable and fish oils. Chapter 1 includes general description of polyunsaturated fatty acids (PUFA's), their physiological role and metabolism in mammalian organisms ([7–20], Schemes 1 and 2, Figs. 1 and 2). There is a link between dietary PUFA intake, inflammation and immunity. A composition of fatty acids in mammalian cells is sensitive to change in the fatty acids diet. The n-6 PUFA’s are the precursors of prostaglandines and related compounds, which play an important role in inflammation and in regulation of immunity. On the contrary, the n-3 PUFA's abundant in fish oils and also present in some plant seed oils have antiinflammatory properties and are therapeutically useful in several diseases. DHA from this family may also exert beneficial effects on development of the nervous system. Irrespective of PUFA's, vegetable oils contain a variety of bioactive compounds, mainly lipid-soluble antioxidants. This class of antioxidants includes vitamin E ([21–37], Figs. 3 and 4), which is a generic term that constitutes a group of structurally related compounds comprising of tocopherols and tocotrienols. A presence of the phenolic hydroxyl group in these compounds is critical for their antioxidant activity and enables to scavenge freeradical species both in vitro and in vivo. Other bioactive compounds present in vegetable oils are plant lignans ( [38–64], Fig. 5). In a human body, the plant lignans are converted to the mammalian lignans enterodiol and enterolactone. In the literature cited, lignans are discussed as anticancer agents, especially against breast and prostate cancer. Apart from a weak estrogenic properties, their anticancer activity may be supported on the antioxidation capacity. Vegetable oils are also a good source of phytosterols ([65–80], Figs. 6 and 7). Despite their similar chemical structures, phytosterols and cholesterol differ markedly from each other in regard to their pharmacological characteristics including intestinal absorption and further metabolism. Phytosterols produce a wide spectrum of therapeutic effects in the human organism including anti-tumor properties. In addition, another compounds present in edible oils are described, e.g. carotens and coenzyme Q10, all of which have potent biological activity, and exert beneficial effects in regard to cardiovascular and cancer diseases ([81–101], Fig. 8). The majority of the bibliography included in the present review is selected from that published since 2000 by the year 2009.

6

Problemy podczyszczania ścieków z przemysłu tłuszczowego

Przywara L.

Forum Eksploatatora

|

2009

|

Nr 6 (45)

45-48

PL

W zakładach produkujących tłuszcze jadalne (oleje i margarynę) powstają "trudne" ścieki o dużym ładunku zanieczyszczeń organicznych. Specyficzny skład ścieków wynika ze stosowanej technologii produkcji, używanych w tym procesie reagentów oraz przerabianego surowca. Technologia produkcji olejów roślinnych składa się z wielu procesów, w wyniku, których z nasion roślin oleistych otrzymuje się produkt o wysokim stopniu przetworzenia.

EN

Wastewater from the production of edible oils contains high concentration of phosphates, sulphates as well as organic compounds. Treatment of such wastewaters is relatively difficult and expensive. Phosphorus can be removed by chemical precipitation with iron or alum reagents, or biologically. Chemical treatment methods (usually chemical precipitation) enable the removal of phosphorus in high degree. Lime used for phosphorus removal from edible fats industrial wastewater leads only to removal of phosphates, leaving total phosphorus present as phospholipids in the wastewater. Oxidation of organie compounds is a necessary condition of removal phosphorus from the wastewater. The pretreatment of the wastewater based on calcium phosphates precipitation, generates well sedimenting sludge. However, a part of the sedimented sludge flotates to the surface of the settling tank. Sulphates can be removed by chemical precipitation. Effective chemical precipitation requires costly reagents and result in production of large sludge quantities. Biological processes are feasible however, the possible to achieve results are not always satisfactory. The biological processes can be affected by the presence of inhibitory or toxic substances to the microorganisms. For wastewaters containing high concentration of sulphates the process of desulfurication can be used. Microorganisms participating in the aforementioned process have the ability of sulphates reduction and also organie compounds. The sulfates can be reduced to sulfide.