Adam Florkiewicz

Effects of Various Hydrothermal Treatments on Selected Nutrients in Legume Seeds

Effects of Various Hydrothermal Treatments on Selected Nutrients in Legume Seeds The aim of this study was to assess the influence of different soaking and cooking methods on contents of selected nutrients in legume seeds. The experimental material were dried kidney-bean seeds and soya bean seeds originating from the collection of Krakows Plants and Seeds Horticulture POLAN LTD. Technological treatment of seeds was performed in two stages: (1) cold and hot soaking, (2) cooking with three different devices: electric and induction stoves and microwave apparatus. The experimental material was determined for contents of: dry matter, protein, fat, ash, carbohydrates and selected mineral compounds (Ca, Mg, Na, K). The soaking and cooking of the seeds were observed to affect an increase in contents of protein, fat, ash, calcium and sodium in dry matter as well as a decrease in contents of digestible carbohydrates, potassium and magnesium. A more favorable method of soaking kidney bean seeds turned out to be hot soaking, which caused smaller losses of nutrients and shortened significantly the whole process. Cooking soya bean and kidney bean seeds with electric and induction stoves facilitated better protein preservation in comparison to the thermal treatment performed in a combined microwave oven.

Comparison of Lead and Cadmium Contents in Cruciferous Vegetables Grown under Diversified Ecological Conditions: Cracow Region of Poland

The aim of the present study was to compare lead and cadmium contents in cruciferous vegetables grown under diversified ecological conditions for three consecutive years, independently of the climatic and agrotechnical conditions. The research was conducted in the Cracow region of Poland and tests vegetables near the Steelworks, from ecological farms, and from local markets. The heavy metal contents were determined using the validated Atomic Absorption Spectrometry method, including electrothermal atomization, with an ET-AAS graphite cuvette (Varian AA240Z, made by Varian). Cruciferous vegetables cultivated in the areas surrounding the Steelworks were characterized by alarmingly high lead content versus ecological and commercially available vegetables, while the contents of this metal in vegetables from the two latter locations did not differ. It cannot be definitively stated that the origin of vegetables influenced their cadmium content.

Comparison of Calcium and Magnesium Contents in Cruciferous Vegetables Grown in Areas around Steelworks, on Organic Farms, and Those Available in Retail

The aim of the present study was to compare calcium and magnesium contents in cruciferous vegetables grown under diversified ecological conditions for three consecutive years, independently of the climatic and agrotechnical conditions. The metal contents were determined using validated Atomic Absorption Spectrometry with atomization in the flame (FAAS method; spectrometer: AA240FS Varian). The dry mass of various vegetable species cultivated on organic farms contained, in most cases, significantly higher or similar calcium and magnesium amounts in comparison with those from farms located in the closest vicinity of steelworks and those purchased at local markets. Cruciferous vegetables from the two latter sources showed comparable contents of the essential minerals under study.

Role of Soil Algae on the Initial Stages of Soil Formation in Sandy Polluted Areas

Abstract Research to evaluate the role of the soil algae in the initiation of pedogenesis in sandy areas and to establish the mineral, chemical and organic composition of soil-algal crusts was done. The investigations area is located in southern Poland in a landscape of drift sand (Bledowska Desert) formed as a result of medieval deforestation related to Ag, Pb and Fe mining activities. Fifteen species of algae (Cyanophyta, Chlorophyta and Heterokontophyta) were identified. In the soil-algal crusts, Corg contents ranged from 0.35-2.23%, Pavail from 9-34 mg · kg−1 and Nt was variable. In investigated area the ground on which soil algae developed was acidic (pH 4.4-5.7 in KCl). Among mineral components in the crust, phases rich in Fe and K dominated (776.5(±2.3) - 2803(±31) mg · kg−1 and 230.5(±3.7) - 696(±22) mg · kg−1, respectively) and elevated concentrations of Zn, Mn and Pb occurred. Soil-crust organic matter includes aliphatic and aromatic compounds, carbohydrate derivatives, phenols, furan and pyrene structures. N compounds have significant contribution in composition of soil-algal crusts - the algae are main source of organic matter in this stage of soil formation. It could accelerate the regeneration of disturbed ecological systems.

Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables: Antioxidant properties of Brassica vegetables treated by sous-vide

BACKGROUND Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready-to-eat product. The present study aimed to assess whether the sous-vide method could represent an alternative for the traditional cooking of Brassica vegetables. RESULTS The sous-vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p-coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method. CONCLUSION The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables.

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough image analysis. The research showed how significantly (p < .05) the measured properties of dough can be influenced by the used type of salt, salt concentrations and fermentation time. The emphasis is put on salt substitutes of hollow microsphere salt (Hs) substitutes due to its special physical characteristics. The uniqueness of Hs physical characteristics was confirmed by electron microscope photomicrographs. The gained results are indicating that even low changes in salt concentration (0.40; 0.30; 0.25; and 0.15) make noticeable changes in dough characteristics. The usage of salt substitutes in food industry has been constantly growing and it makes the research a valuable source of information for further application of this salts. PRACTICAL APPLICATIONS The different salt types (table-Ts, sea-Ss and hollow microsphere-Hs) which were studied in our work differ just slightly. However, an important issue in choosing salt should also be the nutritive perspective, in particular low sodium content as a preventive measure against cardio-vascular diseases. Hs and Ss are therefore suitable alternatives to typical Ts.

The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties

&NA; The aim of the study was to compare the quality of commercially available eggs: organic (attested organic farm) ‐ OE, nutraceutical (enriched in n‐3 fatty acids) ‐ NE, vs. conventional (cage raising system) ‐ CE and their technological (emulsifying) properties. Their basic chemical composition (i.e., moisture, protein, fat, ash) as well as mineral (Na, K, Ca, Mg, Zn, Fe, Mn, Cu) contents were assessed, and fatty acid profiles were determined. Next, the suitability of the eggs for mayonnaise production was assessed. The yolk of organic eggs contained the highest protein (17.7 g/100 g), K (134.7 mg/kg), and Cu (0.15 mg/kg) levels. Meanwhile, the yolk of conventional eggs was the most abundant in Mg (14.6 mg/kg) and Fe (9.05 mg/kg), and the nutraceutical ones ‐ in Ca (109.0 mg/kg) as well as Mn (0.26 mg/kg). Albumen of organic eggs contained the highest level of protein (13.0 g/100 g), whereas the nutraceutical ones contained the highest levels of ‐ ash (1.2 g/100 g), K (150.2 mg/kg), Zn (0.11 mg/kg), and Mn (0.04 mg/kg). Nutraceutical eggs contained a higher amount of n‐3 and monounsaturated fatty acids but also smaller saturated fatty acids content. This beneficial fatty acids profile is particularly important from the nutritional point of view. Despite the lack of differences in emulsifying properties among the studied eggs, the mayonnaises prepared on the basis of the nutraceutical eggs showed better stability. This attribute is very important for both the producer (during product transport) and the consumer (during dish preparation).

Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)

Abstract Brassica vegetables, including cauliflower, are characterized by a high number of valuable metabolites, which act effectively in the cancer chemoprevention, as was already revealed by several studies. This work investigates the effect of the type of container: low density polyethylene (PE-LD) packages and oriented polystyrene (OPS) packages on selected quality parameters in frozen cauliflower. The vegetable was subjected to blanching, freezing and 3 months of storage. At every stage of the experiment, the material was examined in terms of: dry matter, vitamin C, total polyphenols content, and antioxidant activity. Statistical analysis proved that the type of container had no considerable effect on the levels of the aforementioned constituents and antioxidant activity in the freeze-stored vegetables.