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In research, the antioxidant and antimicrobial activitivies of water and ethanolic extracts of Scutellaria baicalensis root on quality of chicken meatballs during refrigerated storage were determined. Extracts were analyzed for identification and quantification of polyphenols, DPPH, and antimicrobial activity. Three different treatments of meatballs were prepared: control (MB), with addition of water extract (MBWE), and with addition of ethanolic extract (MBEE). The water extract was characterized by lower phenolic content (235.86 mg/gdm) and lower DPPH (257.56 μmol Trolox/gdm) than ethanolic extract. The ethanolic extract was also characterized by higher antimicrobial activity in relation to selected strains of microorganisms. Oxidative changes in MBEE were significantly (p <.05) lower in comparison with MB. This was indicated by lower (by 50%) TBARS values and almost twice as long fat induction time. A higher content of polyphenol compounds in the ethanolic extract (especially baicalein) resulted in a more effective reduction of lipid oxidation. Novelty impact statement: Antioxidant and antimicrobial properties of Scutellaria baicalensis extracts are well documented. However, the use of S. baicalensis as a source of natural antioxidants directly in meat products has not been widely studied so far. Our studies showed that use of ethanolic extract significantly slowed down oxidative changes occurring in chicken meatballs during storage, reducing the increase in TBARS index by 50% and doubling the fat induction time. [ABSTRACT FROM AUTHOR]

Background. Cold-pressed berry seed oils are used for consumption and other applications including skin and hair care. They are natural products which gain the attention of customers. In this study, strawberry, raspberry and blackberry seed oils used for cosmetic purposes, purchased from three different European producers, were analyzed. The aim of the study was to assess the quality and oxidative stability of the berry fruit oils, thus they were analyzed after purchase and after 4 and 8 weeks of storage at room temperature. Materials and methods. Acid and peroxide values were determined in the tested oils, as was oxidative stability, which was measured using pressure differential scanning calorimetry (PDSC). Additionally, fatty acid profiles and their distribution at sn-1,3 and sn-2 positions of triacylglycerols were characterized. Results, principal. Most of the fatty acids of the tested berry seed oils are polyunsaturated fatty acids (67.04-74.95%). The results show the low quality of the tested oils in terms of oxidative stability (high peroxide values: 21.9-249.6 mEq O2/kg oil). Conclusion. Based on this study, it is necessary to evaluate the effects of these products on the body. Moreover, standards clarifying the oxidation of cosmetic oils should be set internationally. [ABSTRACT FROM AUTHOR]

Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w). Fatty acids composition and their positional distribution in triacylglycerol, melting profile and oxidative stability have been determined in fats used for interesterification, after interesterification and extracted from meat batters. In meat batters, the physiochemical parameters were determined. Interesterified fats were characterized by significantly lower induction times than noninteresterified fat (85.29 and 18.21 min, respectively). Meat batters were also characterized by a lower oxidative stability of lipid fraction (24.90 and 13.67 min) than lipids used to their production. A higher content of unsaturated fatty acids was found in meat batters with noninteresterified and interesterified fats (69.40% and 70.03%, respectively) than in the control meat batter with a pork jowl (58.63%). In comparison to the control product, meat batter prepared with interesterified mixture was characterized by significantly lower apparent viscosity. In the analyzed meat batters, there were no differences in thermal drip and penetration force. The incorporation of interesterified milkfat with rapeseed oil in model meat batters can be a strategy to improve the nutritional quality without adversely affecting the quality characteristics. [ABSTRACT FROM AUTHOR]

The development of infant milk fat similar in its structure and composition to that present in human milk receives a considerable amount of attention and has become a challenge for the world's food industry. The aim of this work was an attempt to obtain structured lipids resembling human milk fat (HMF) by modifying mixtures of lard (L) and rapeseed oil (RO) catalyzed by Lipozyme RM IM. The enzymatic reactions were carried out at 70 °C for 4, 8, and 24 h. The second objective was to study the properties of obtained substitutes of human milk fat (HMFS) using gas chromatography, thin layer chromatography, and differential scanning calorimetry (DSC) methods. Chromatographic methods were used to determine the composition of fatty acids (FAs) and the regiospecific structure of triacylglycerols (TAG) of obtained HMFS. DSC methods were used to establish the oxidative stability of HMFS and to calculate their kinetic parameters of oxidation. Structured lipids obtained from a mixture of L and RO after 4 h interesterification in 70 °C were characterized by the closest FA content and their distribution in TAG to HMF. Interesterification influenced the decrease of the induction time of obtained structured lipids. [ABSTRACT FROM AUTHOR]

Detailed changes in composition of fatty acids, as well as alterations in the content of triacylglycerols and tocopherols during the maturation of Kataloński hazelnuts grown in Jankowice, Poland were studied. Samples with different maturity levels were collected at weekly intervals between August and September 2013. Nineteen different fatty acids were identified. The amount of oleic acid ( n9) was the greatest in all samples, the amount of linoleic acid ( n6) acid was second greatest, while the amount of palmitic acid was third greatest in all samples, except during the very first stage of maturation. A decreasing trend in the amount of polyunsaturated fatty acids (PUFA) was observed from early developed to completely maturated hazelnuts (from 30.09 to 10.28 g 100 g−1 of oil). On the other hand, the amount of monounsaturated fatty acids (MUFA) in hazelnuts increased from early to harvest stage (from 22.03 to 79.17 g 100 g−1 of oil). Linoleic acid and oleic acid were the most abundant fatty acids located in sn-2 position of triacylglycerols. Different distributions of both acids were reported during maturation. Oleic acid reported a constant distribution in an internal position, whereas linoleic acid content in sn-2 position increased during maturation. Finally, the tocopherol content increased from early to harvest stage and the amount of α-tocopherol was observed to be the highest among tocols. Practical applications: The composition of hazelnuts changes during maturation. Harvest timing has a strong effect on both oil yield and quality factors, such as fatty acid composition and tocopherol content. The distinguishing features mentioned have a significant impact on the hazelnut's final oxidative stability, which is an important parameter from the grower's and distributor's practical perspective. The results obtained may be applied to the specific set up of harvesting time, when the nuts contain the highest amount of desired fatty acid. At the beginning of the maturation period, hazelnut kernels are an abundant source of both MUFA and PUFA (especially essential ones) and can be perceived as beneficial additive compounds to be applied in pharmaceutical and cosmetic products. The composition of the hazelnuts' lipid fraction changes during maturation. This includes the tocopherol content, fatty acid composition and fatty acid distribution in TAG molecules. Upon the ripening of hazelnuts, the content of monounsaturated fatty acids was increased, the content of saturated fatty acids was constant and polyunsaturated fatty acids decreased significantly ( p < 0.05). The α-tocopherol concentration increased during the kernel growing season, while the content of γ- and β-homologues decreased significantly ( p < 0.05). Additionally, highly significant positive correlations were found between the amount of α-tocopherol and oleic acid and between the amount of γ-tocopherol and linoleic acid. [ABSTRACT FROM AUTHOR]

This study evaluates two different approaches (application of equation given in literature using data from DSC coupled with GC data as well as FT-MIR spectroscopy data) to determine total polar compound (TPC) contents of 20 vegetable oil samples. Moreover, FT-MIR spectroscopy exclusively was tested as an alternative approach for estimating PUFA contents of oil samples. Column chromatography was used as a reference method for determining TPCs. Enthalpy of crystallization was determined with DSC while polyunsaturated fatty acids content with GC. Infrared spectra were registered in the range of 4000 - 370 cm-1. Advanced statistical models using principal components to describe relationship between spectral data and the data on content of TPC and PUFA were calibrated and validated. Results indicated the DSC method to be not accurate enough for the determination of TPCs of oils. On the other hand, FT-MIR method was suitable for the determination of both total polar compounds and polyunsaturated fatty acids contents of vegetable oil samples. [ABSTRACT FROM AUTHOR]

The effects of roasting parameters (temperatures of 100,130 and 160°C for 10, 30 and 60 minutes each at a constant air flow rate) on moisture content and shell colour of inshell hazelnuts were determined in this present study. The scope of this study included drying curves development, moisture and colour analysis of a shell surface in CIE L*, a* and b* system for the 'Kataloñski hazelnuts variety cultivated in Poland. Colour intensity (chroma - C) and total colour difference (ΔE) were calculated as well. Results indicated that the temperature was the main factor that affected colour development in roasted samples. The significant changes occurred in every colour parameter (/.*, a* and b*), which was related to the water loss. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]