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Chemiczne właściwości oleju z nasion tytoniu

Blicharz-Kania A., Pecyna A., Krajewska M., Andrejko D., Szmigielski M., Zawiślak K., Sobczak P., Berbeć A.

Przemysł Chemiczny

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2018

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T. 97, nr 11

1906--1909

PL

Badano możliwość wydłużenia trwałości oleju z nasion tytoniu tłoczonego na zimno poprzez zastosowanie dodatku rozmarynu (1%). Olej charakteryzował się wysoką zawartością kwasu linolowego w ogólnej puli kwasów tłuszczowych (75%) i niską zawartością kwasów nasyconych (16%). Świeży produkt spełniał normy jakościowe pod względem wartości liczby kwasowej i nadtlenkowej (odpowiednio 1,10 mg/g i 1,88 mmol/kg), jednak wykazywał małą stabilność oksydatywną (czas indukcji wynosił 2 h). Dodatek rozmarynu wpłynął na zwiększenie wartości liczby kwasowej i nadtlenkowej, a także spowodował wydłużenia czasu indukcji oleju (do 3,2 h) spowalniając jego utlenianie.

EN

Cold-pressed tobacco seed oil was stabilized by addn. of rosemary (1%). The oil showed a high content of linoleic acid in the total fatty acid pool (75%) and low content of saturated acids (16%). The fresh product met the quality stds. in terms of the acid value and peroxide no. (1.10 mg/g and 1.88 mmol/kg, resp.) but showed a low oxidative stability. The addn. of rosemary resulted in increasing the acid value and peroxide no. as well as an extension of the induction time (up to 3.2 h) by slowing down its oxidn.

2

Wartość odżywcza orzechów oraz ich znaczenie w diecie

Ciemniewska-Żytkiewicz H., Krygier K., Bryś J.

Postępy Techniki Przetwórstwa Spożywczego

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2014

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nr 1

90--96

PL

Celem artykułu jest przedstawienie ogólnych informacji dotyczących składu dziesięciu rodzajów orzechów. Opisano zawartość poszczególnych składników, tj. tłuszczu (wraz ze składem kwasów tłuszczowych), wody, białka (wraz z oceną jakości białka na podstawie dostępności aminokwasów egzogennych), węglowodanów, rozróżniając cukry proste i błonnik pokarmowy. Podano również cały wachlarz pierwiastków mineralnych, witamin oraz substancji przeciwutleniających. Orzechy to żywność wysokoenergetyczna, o bogatych walorach żywieniowych. Większość rodzajów orzechów cechuje się wysoką zawartością kwasów tłuszczowych nienasyconych, a na szczególne uznanie zasługują orzechy włoskie, w których stosunek kwasu linolowego do α-linolenowego jest na poziomie 4:1. Orzechy to również znakomite źródło białka wysokiej jakości, żelaza, magnezu, fosforu i cynku oraz substancji przeciwutleniających. Dzięki tym walorom orzechy mają uznane miejsce w prewencji chorób układu krążenia.

EN

The aim of this article is to present current knowledge about nutritional value of ten types of nuts. The content of various components, such as fat (together with the composition of fatty acids), water, protein (including an assessment of the quality of protein based on the availability of essential amino acids), carbohydrates, monosaccharides, fiber, mineral elements, vitamins and antioxidants were described. Nuts are the calorie dense food with high nutritional value . Most of them have a high content of unsaturated fatty acids and additionally walnuts presents nutritionally expected ratio of linoleic acid to α-linolenic acid at 4:1. Nuts are also an excellent source of high quality protein, iron, magnesium, phosphorus, zinc and antioxidants. The above mentioned characteristics make the nuts considered as beneficial in the prevention of cardiovascular disease.

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Composition of fatty acids and sterols composition in brown shrimp Crangon crangon and herring Clupea harengus membras from the Baltic Sea

Mika A., Gołębiowski M., Skorkowski E.F., Stepnowski P.

Oceanological and Hydrobiological Studies

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2012

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Vol. 41, No. 2

57-64

EN

The composition and the content of lipids, fatty acids and sterols during spawning (spring) in different tissues of herring Clupea harengus membras were compared with quantities of lipid compounds in abdomen muscle of brown shrimp Crangon crangon. The largest quantity of fatty acids in lipids (93.7%), was observed in fish muscle. The liver was characterized by a higher content and variety of sterols (about 4.6 times more than in fish muscle), and in fish sperm, additional fatty acids were identified and the highest amount of EPA and DHA (22% and 34% of fatty acids, respectively) was recorded. The brown shrimp, despite its small size, contained significantly more lipids than the Baltic herring per g of tissues. Fatty acids were at the same level (83% of the total lipids in shrimp muscle and 93.7% in fish muscle), but the amount of sterols was significantly higher in the muscle of shrimp (5.50 š0.31 mg g-1, 17% of total sterols, n=10) than in fish muscle (1.33 š0.04 mg g-1, 6.3% of total lipids, n=6). And thus, shrimp is a good source of food for higher trophic levels, and in consequence – a good source of PUFAs for humans. With these results we prove that shrimp and herring play an important role in the supply of EFAs, which has great pharmaceutical and medical benefits.

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Substancje biologicznie aktywne w olejach jadalnych

Małyszko J., Michałkiewicz S.

Wiadomości Chemiczne

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2010

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[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.