Sylwester Czaplicki

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

Changes in the free ferulic acid (FFA) contents and antioxidant properties during bread making processes were determined. Experimental breads were produced from whole meal and white wheat and rye flours, and fermented using either baker’s yeast or sourdough starter. Sourdough fermented bread contained the highest content of FFA. Release of occurred mainly during dough fermentation. A further increase in the ferulic acid content in the bread crumb and a decrease in the crust was observed. Total antioxidant properties of sourdough bread, defined as the sum of lipophilic and hydrophilic compound activities, were significantly (p<0.05) higher than for yeast bread. Sourdough bread contained more methanol soluble phenolic compounds, proteins, tocochromanols, and oxidized products of fatty acids than yeast bread. The equilibrium between the anti- and pro-oxidative compound contents resulted in similar antioxidant properties for bread using both types of fermentation, and to results observed for the flour used for baking.

Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2% (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect® UF, Rohament® CL and Colorase® 7089). The optimization procedure utilized response surface methodology based on Box- -Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64%. Among these variables, the impact of pH was crucial (above 73% of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30% in relation to the cold-pressed oil.

Amaranth Seeds and Products – The Source of Bioactive Compounds

Abstract In recent years, new products obtained from amaranth seeds have entered the food market including expanded “popping” seeds and flakes. Lipids and biologically-active substances dissolved in these products are susceptible to changes. Additionally, due to the fact that fat quality has high dietary importance, there is a need to conduct detailed quality and quantity studies on the lipid composition of Amaranthus cruentus. For the samples under analysis, protein, fat, starch and ash content were determined. Fatty acids and sterols were analysed by gas chromatography. The analysis of tocopherols and squalene content was carried out with the application of high-performance liquid chromatography coupled with photodiode array and fl uorescence detectors (HPLC-DAD-FLD). Protein, fat and starch content did not change during seed processing. However in the case of tocopherols, the total tocopherol content was 10.6 mg/100 g for seeds, while in “popping” and in flakes it was reduced by approximately 35%. The squalene content ranged from 469.96 mg/100 g for seeds to 358.9 mg/100 g for flakes. No significant differences were observed in the fatty acid profile of seeds and products, but differences were observed in the sterol content.

Characteristics of Biologically-Active Substances of Amaranth Oil Obtained by Various Techniques

Amaranth seeds and their main product amaranth oil are a rich source of bioactive substances. The non-saponifi able substances which accompany lipids include: squalene, tocopherols, sterols and others. The aim of the study was to compare the content of squalene, tocopherols and phytosterols in amaranth oils obtained by various techniques. The oil was extracted from seeds (Amaranthus cruentus) with the use of supercritical fl uid extraction (SFE), extraction with a chloroform/methanol mixture and expeller pressing. Contents of squalene and tocopherols were determined with high performance liquid chromatography (HPLC) method. The content of sterols in oils was determined by gas chromatography coupled with mass spectrometry (GC-MS). The highest squalene content was found for the oil obtained as a result of supercritical CO2 extraction (6.95 g/100 g of oil). A lower content of squalene was noted in the oil extracted with organic solvents and in cold-pressed oil - 6.00 and 5.74 g/100 g of oil, respectively. The amaranth oils were characterised by a signifi cant content of tocopherols. The oil obtained as a result of fl uid extraction was characterised by the highest content of tocopherols (131.7 mg/100 g of oil). A dominating homologue (40%) was β-tocopherol. Also the same sample was characterised by the highest content of sterols (2.49 g/100 g of oil). In all samples the predominating sterol was sum of α-spinasterol and sitosterol, which accounted for 45%, 56% and 53% of total analysed sterols for the oil obtained from SFE, from extraction with solvents and from cold pressing, respectively.

Variation in oil quality and content of low molecular lipophilic compounds in chia seed oils

ABSTRACT This study was conducted to characterize the lipid fraction of 15 chia seed samples originating from five countries (Argentina, Paraguay, Uganda, Bolivia, and Peru). On average, chia seeds contained 34.5 g oil per 100 g dry-solids, in which the average contents of sterols, tocopherols, squalene, carotenoids, and phenolic compounds were 7,061, 600, 17.7, 2.2, and 9.7 mg/kg of oil, respectively. Alpha-linolenic acid share varied from 54.35% to 60.48%, and was accompanied by declining shares of linoleic, palmitic, oleic, and stearic acid, respectively. Principal component analysis showed that chia oil induction time was positively correlated with tocopherols and phenols, while negatively with quality indices and squalene content.

The petioles and leaves of sweet cherry ( Prunus avium L.) as a potential source of natural bioactive compounds

Edible fruits are known as source of bioactive compounds, however, growing interest in the use of plant byproducts has been observed in last few years. The objective of study was to compare the chemical composition, fatty acid profile, content of bioactive compounds, including the HPLC analysis of anthocyanins and antioxidant activity of sweet cherry fruit, petioles and leaves of the following cultivars: Burlat, Kordia and Regina. In the fruit, the major fatty acid was oleic acid, and in the petioles—palmitic acid and in the leaves—the γ-linolenic acid. The petioles were characterized by the highest antioxidant activity and content of polyphenols, whereas the anthocyanins were detected only in fruit. Two anthocyanins were identified: cyanidin 3-glucoside and cyanidin 3-rutinoside. Fruit of cultivar Kordia as well as petioles and leaves of cultivars Burlat and Regina had the highest antioxidant activity. There is a need for further research (especially in vivo studies). This knowledge can be used to create a new functional food and to better use of byproducts of sweet cherry production.

Effect of Fatty Acid Methyl Esters on the Herbicidal Effect of Essential Oils on Corn and Weeds

In this study, we tested whether the addition of fatty acid methyl esters (FAME) of edible oils would influence the herbicidal effect of the essential oils (EO) of fiber hemp and peppermint (Mentha × piperita L.) against common lambsquarters, barnyardgrass, and corn. The herbicidal properties of a 2.5% concentration of each EO in water mixtures with FAME were evaluated as sprays in a pot experiment. The oil-FAME mixtures showed phytotoxic effects against common lambsquarters and barnyardgrass expressed by a reduction in plant length and aboveground and root biomass, as measured three weeks after foliar spraying. Corn was the most tolerant species to the tested mixtures. Sunflower FAME alone was safe on corn but reduced the growth of weeds. Peppermint EO alone was the most phytotoxic on all tested species. In conclusion, the mixture of peppermint EO with oilseed rape FAME was the best treatment; however, improvement on Ch. album would be desirable for commercial-level control. Nomenclature: Barnyardgrass, Echinochloa crus-galli (L.) Beauv. ECHCG; common lambsquarters, Chenopodium album L. CHEAL; common sunflower, Helianthus annuus L.; corn, Zea mays L.; hemp, Cannabis sativa L.; peppermint, Mentha × piperita L. Huds. var. officinalis Sole, f. rubescens Camus; rape, Brassica napus L.; soybean, Glycine max (L.) Merr.