Piotr Koczoń

Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland

The fatty acid, tocopherol, sterol, phospholipid and phenolic compositions of Polish hazelnuts (Kataloński and Webba Cenny) were examined. Particularly, free+esterified and bound tocopherol, sterol and phenolic compounds were determined. The major fatty acids found in hazelnuts were oleic and linoleic acids. α-Tocopherol was the most abundant tocopherol accounting for 90-92% of the total content. Bound tocopherols represented 45.5% and 21.7% of total tocopherols in Kataloński and Webba Cenny cultivar, respectively. Total free+esterified sterols were between 62.0% and 75.7% of total sterols and β-sitosterol was the first sterol in the two samples. Phosphatidylcholine was the most common phospholipid, accounting for 72.2% for Kataloński and 67.5% Webba Cenny, respectively. The most abundant fatty acids in the phospholipid fraction were oleic equally with palmitic acids. Twelve free and six bound phenolic compounds were identified and quantified in hazelnut kernel, instead nine free and six bound phenolic compounds were determined in hard shell.

An assessment of various powdered baby formulas by conventional methods (DSC) or FT-IR spectroscopy

Milk components are assumed to be uniformly distributed in a concentrate whilst it is being dried. During milk powder production, these components are redistributed in the drying droplets and the powder surface composition is significantly different from that of the bulk of it. The objective of this article was to analyze and compare phase transitions of powdered baby formulas as well as to make a study of their FT-IR spectra. Food powders of different composition were tested by a differential scanning calorimeter (DSC, TA Instruments Q 200) with a normal pressure cell and a System 2000 spectrophotometer. Significant differences were observed in the shape of curves of the mixtures and the agglomerates. The observed phase transitions in powders depended on fat content. Characteristic peaks of melting lactose were observed in the curves of the powdered baby formulas. The IR spectra proved to be useful in determining adulteration of baby formulas. Both methods were complimentary during a thorough evaluation of these food powders.

Oxidative stability and triacylglycerols structure of lipid fraction from cookies for infants

The aim of this research was to analyse the quality of the lipid fraction extracted from commercially available cookies intended for infants. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic parameters of the oxidation process, such as activation energies (Ea), pre-exponential factors (Z) and reaction rate constants (k) for fat oxidation under the differential scanning calorimetry tests conditions were calculated using the Ozawa–Flynn–Wall method and the Arrhenius equation. The distribution of fatty acids in the tested cookies is similar to that present in most of infant formulas, but differs significantly from that in human milk. Based on the results obtained, high oxidative stability of tested fats can be observed. The Ea values ranged from 86.22 to 116.13 kJ/mol; Z from 1.95 × 109 to 1.05 × 1013; and k values ranged from 5.70 × 10− 4 min− 1 at 100°C to 2.12 × 10− 1 min− 1 at 170°C.

The Method of Coating Fe3O4 with Carbon Nanoparticles to Modify Biological Properties of Oxide Measured in Vitro

The coating of nanoparticles on materials for medical application [e.g., the coating of Fe3O4 nanopowder (IONP) with a carbon nanolayer] serves to protect and modify the selected biological, physical, and chemical properties of the coated material. Increases in chemical stability, changes in biocompatibility, and a modified surface structure are examples of the effects caused by the formation of carbon coatings. In the current study, Fe3O4 nanoparticles were coated with a carbon nanolayer (IONP@C) in a plasmochemical reactor (using radio-frequency plasma-enhanced chemical vapor deposition methods) under various experimental conditions. Based on data from X-ray diffraction, Raman, and IR spectroscopy, the best processing parameters were determined in order to produce a carbon coating that would not change the structure of the IONP. The materials with the best cover, i.e., a uniform carbon nanolayer, were used in cytotoxic tests to investigate their biological properties using the human HepG2 hepatocarcinoma cell line and chicken embryo red blood cells as an in vitro model. The obtained results proved the low cytotoxicity of Fe3O4 micropowder and IONP in contrast to IONP@C, which reduced cell viability, increased hemolysis, and generally was more toxic than bare Fe3O4.

The change of fatty acids composition of Polish biscuits during storage.

Commercially available Polish biscuits were stored for 10months under different storage conditions i.e. in temperatures of 5°C and 20°C. The chemical quality alteration caused by chemical reactions occurring within biscuits were studied in terms of change of composition of fat extracted from studied samples in one-month intervals. Correlation of data from standard methods e.g. gas chromatography or classic titration with FT-IR spectroscopy, was followed by calculation of four statistical models that accurately predicted peroxide value, oxidative stability, polar fraction content and unsaturated trans fatty acid content in any samples. On the basis of data obtained, scheme of chemical reactions involved in oxidation process was suggested. A critical time of storage was proposed as an indicator of the period of the highest rate of chemical changes. Among factors considered to influence oxidative stability, the following had the greatest impact: initial water content, initial fat content, and time of storage.

The application of FT-IR spectroscopy in discrimination of differently originated and aged whisky

The rapid, simple, and non-destructive analytical procedure for discrimination and authentication of whiskies originating from Scotland, Ireland and USA due to their origin as well as time of maturation (two, three, six and twelve years) is presented. Combination of data from infrared spectroscopy with statistical analysis was used to construct eight discriminant models. Models obtained allowed to distinguish Scottish, Irish, and American whiskies and 2 and 3 years old beverages from 6 and 12 years old whiskies. Results show that 100% of samples were correctly classified in models discriminating American and Scottish whiskies or 2-year-old and 6-year-old American whiskies. American whiskies were classified correctly in all models which may suggest its considerable chemical difference compared to whisky produced in Scotland or Ireland. Constructed in current paper discriminant models can be used to identify unknown samples of whisky in terms of origin or age.