Ewa Cieślik

Effect of inulin on rheological and thermal properties of gluten-free dough.

The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance. Inulin preparation with the highest average degree of polymerization had the strongest impact on viscoelastic properties of the obtained dough. The presence of inulin also caused a significant decrease of viscosity upon pasting, and an increase of gelatinization temperatures TOg, TP1g, TP2g, and TEg. Addition of inulin had no effect on gelatinization enthalpy (ΔHg), while it strongly reduced the enthalpies of retrograded amylopectin after storage. Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system.

Comparison of different modifications on QuEChERS sample preparation method for PAHs determination in black, green, red and white tea

The aim of this work was the evaluation of QuEChERS extraction method for polycyclic aromatic hydrocarbon (PAH) determination in various types of tea. In the experiment, different kinds of extraction solvents, sorbents and a final method of sample preparation were compared. The final extracts were analysed by gas chromatography-selected ion monitoring-mass spectrometry. The results suggest that acetonitrile extraction, clean up with SAX and final liquid–liquid extraction was the best combination giving the most purified extracts and acceptable compound recoveries for different types of teas. In the study of real samples, compounds belonging to light PAHs were mostly detected, and heavy polycyclic aromatic hydrocarbons, including benzo[a]pyrene, were not identified in any of samples.

Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries

BACKGROUND Microbiological and chemical safety concerns regarding frozen fillets from pangasius catfish (Pangasius hypophthalmus) exported to Poland, Germany and Ukraine and Nile tilapia (Oreochromis niloticus) exported to Poland and Germany were investigated by analyzing heavy metal residues, microbiological hazards, biogenic amines, and thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) content. RESULTS The heavy metal residues from all studied samples were far lower than the limits established by authorities. The most abundant biogenic amine found was histamine, with a maximum content of 9.6 mg 100 g(-1) , found in pangasius exported to Poland. The total viable counts were from 2.8 log cfu g(-1) in pangasius exported to Ukraine to 4.3 log cfu g(-1) in pangasius exported to Germany. Vibrio spp. were present in 70-80% of all studied pangasius groups, whereas there no Vibrio spp. were found in the studied tilapia samples. 30% of Pangasius fillets exported to Poland were contaminated with coagulase-positive staphylococci. No E. coli was found in any of the studied samples. Although the results of TBA analysis differed significantly between studied groups, the malonic aldehyde content in all studied groups was still very low. The TVB-N content in frozen fillets from pangasius was significantly lower than in frozen tilapia fillets. CONCLUSIONS We reported that pangasius catfish frozen fillets were widely contaminated with Vibrio spp., which could prove hazardous for the final consumer if the fish is eaten raw or undercooked. The rest of the analysis showed no other reason for concern associated with Nile tilapia and Pangasius catfish frozen fillet consumption.

Assessment of polyphenols, beta-carotene, and vitamin C intake with daily diets by primary school children.

The aim of this study was to analytically evaluate the daily intake of total polyphenols, β-carotene, and vitamin C by 10- to 12-year-old children. Twenty four–hour dietary recalls were collected in spring and autumn 2006 from students in Krakow and Skawina (Malopolska region, Poland). The content of vitamin C, polyphenols, and β-carotene was determined in reconstructed daily diets. Statistical analysis did not show any significant differences between the mean intake of measured compounds according to school location, gender, or season. Diets of children contained adequate amounts of polyphenols in relation to the recommended values. Intake of β-carotene usually exceeded the recommended retinol equivalent; in contrast, vitamin C did not meet requirements. Increased consumption of fruits and vegetables rich in vitamin C is recommended.

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.

Development of a sample preparation method for acrylamide determination in cocoa via silylation

This paper reports the development of a rapid and simple sample preparation method for acrylamide (AA) determination in cocoa powder through conversion to N,O-bis(trimethylsilyl)acrylamide. The AA level was quantified in relation to an acrylamide-d3 internal standard using gas chromatography coupled with ion-trap mass spectrometry in the single ion monitoring mode (GC-SIM-MS). The analytical procedure consisted of extraction with an organic solvent (acetonitrile with/without hexane addition), extract purification by dispersive solid-phase extraction (d-SPE) using various sorbents (SAX, C18, ENV, Florisil) apart from the PSA sorbent, followed by derivatisation with N,O-bis (trimethylsilyl) trifluoroacetamide (BSTFA) and finally chromatographic analysis (GC-SIM-MS) using a deuterated internal standard. Nine variants of the method were tested. The usefulness of the method has been verified based on the recovery ratio of acrylamide. The obtained results showed that the best recovery of 98.2% with RSD lower than 10% was obtained using a combination of sorbents PSA and C18 with the addition of hexane in the initial stage of the extraction. The developed method has been successfully applied to the determination of acrylamide in 9 cocoa powder and 30 chocolate (dark, milk and white) samples purchased at a Polish supermarket. The results of AA content ranged from 54.2 to 168.0 μg kg−1 and from 25.5 to 256.1 μg kg−1 in cocoa powder and chocolate, respectively. The obtained results were in good agreement with literature reports.

The perfluoroalkyl substances (PFASs) contamination of fruits and vegetables

ABSTRACT Fruit and vegetables play a major role in human nutrition due to richness of nutrients, dietary fibre, and phytochemicals. As dietary intake is identified as one of the dominant exposure pathways to perfluoroalkyl substances (PFASs), a cross-sectional study involving determination of their levels in food of plant origin has been conducted. Locally-grown and imported fruit and vegetable samples, collected in 2016 were inspected for 10 perfluoroalkyl acids (PFAAs) using QuEChERS as sample pre-treatment procedure followed by micro-HPLC-MS/MS. Three of 10 target analytes, perfluorobutanoic acid (PFBA), perfluorooctanoic acid (PFOA), and perfluorooctane sulfonate (PFOS) were quantitatively determined. The detection frequency for PFASs across the 55 samples analysed was less than 10%. The major contributor of the total PFASs concentration in the investigated group was PFBA for which the concentration, reported only for banana, apple and orange samples, was 50.740 ng g−1 ww. The most often detected compound was PFOA. The origin and growing region are possible factors with the potential to influence PFASs distribution profile and their levels in food.

CHARAKTERYSTYKA WŁAŚCIWOŚCI PROZDROWOTNYCH GLUKOZYNOLANÓW

Streszczenie. Warzywa kapustowate ze względu na właściwości antykancerogenne zawartych w nich glukozynolanów stały się przedmiotem wielu badań. W pracy przedstawiono informacje na temat występowania, budowy i właściwości prozdrowotnych glukozynolanów oraz ich roli w żywieniu i prewencji chorób nowotworowych. Scharakteryzowano zawartości tych bioaktywnych związków w różnych warzywach kapustowatych oraz ich pobieranie z dietą przeciętnego Polaka. Zaprezentowano strukturę i charakterystykę chemiczną oraz metabolizm glukozynolanów i ich pochodnych. Ponadto przybliżono działania prozdrowotne tych wtórnych metabolitów roślin z rodziny krzyżowych, zwracając szczególną uwagę na ich właściwości przeciwutleniające i przeciwnowotworowe. Glukozynolany zawarte w roślinach jadalnych, dostarczone do organizmu człowieka zarówno jako składnik diety, jak i wyizolowane związki chemiczne mogą zmniejszać ryzyko rozwoju nowotworów. Spożywanie ich może być więc jednym ze sposobów profilaktyki nowotworowej, a dobór odpowiedniej strategii profilaktycznej powinien zależeć od typu nowotworu, rodzaju organu i uwarunkowań genetycznych.

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).