2019, Vol. 83 No. 1

Stały URI dla kolekcjihttp://hdl.handle.net/11652/3942

Przeglądaj

Teraz wyświetlane 1 - 8 z 8

Changes in the fluorescence excitation and emissions spectra of heated and frying rapeseed oil and sunflower oil
(Wydawnictwo Politechniki Łódzkiej, 2019) Szukay, Beata; Stachura, Wojciech; Saletnik, Łukasz; Budzyński, Jacek; Szymańska, Justyna; Fisz, Jacek
Frying is a popular method of cooking (meals preparation). Heating and deep-fat frying cause a series of chemical reactions, such as oxidation of polyunsaturated fatty acids and vitamin E, as well as formation of trans isomers and products of peroxidation. These chemical reactions cause organoleptic and nutritional changes in the product, which may have a negative effect on health. For this reason, the usefulness of many methods for evaluation of refined oils quality is investigated. The fluorescence spectroscopy is increasingly used for this purpose. The aim of the study was to monitor the changes in emission and excitation spectra of refined rapeseed oil and sunflower oil after processes of heating and frying frozen French fries. The obtained results show the differences between the shapes of fluorescence excitation and emission spectra of both oils due to the two processes and these changes depend on duration of both processes. This study indicates that fluorescence spectroscopy is a promising method for evaluation of changes in oils during heating or frying.
Characteristics and biological properties of ferulic acid
(Wydawnictwo Politechniki Łódzkiej, 2019) Dędek, Kamil; Rosicka-Kaczmarek, Justyna; Nebesny, Ewa; Kowalska, Gabriela
The interest in the properties of hydroxycinnamic acids with health-promoting properties is constantly increasing. That is why more and more research is being conducted to better understand these properties. Ferulic acid, FA (4-hydroxy-3-methoxycinnamic acid) is a derivative of hydroxycinnamic acid found in the plant tissue. It is possible to find him among others in bran cereal, popcorn bamboo shoots, and coffee. According to available literature data ferulic acid has a lot of biological properties, particularly appreciated in medicine. Its bioactive properties effectively contribute to the fight against diseases described as a civilization, including neurodegenerative diseases that increase the incidence. As reported the World Alzheimer Report, the number of people with dementia progression in 2016 exceeded 47.5 million, of which 33.5 million were diagnosed with Alzheimer's disease. According to the WHO estimates, this number will triple by 2050. The manuscript presents health-promoting properties of FA on the example of its antioxidant, antidiabetic, hepatoprotective, anti-atherosclerotic, neuroprotective, antineoplastic and antibacterial properties. In addition, the reaction of its synthesis in plants and in-vivo metabolization have been explained. The collected data suggest that bioactive FA molecules can effectively reduce the risk of civilization diseases and significantly reduce the level of oxidative stress contributing to the formation of neurodegenerative diseases.
Composition of leaf and flower essential oil of Myrica gale L.
(Wydawnictwo Politechniki Łódzkiej, 2019) Wawrzyńczak, Karolina; Jakiel, Alicja; Kalemba, Danuta
Myrica gale L. leaves were collected from two plantations in Poland and flowers from one plantation. Essential oil yield and composition were assessed according to plantation site and leaf development stage. Main components of essential oils were: 1,8-cineole, α-pinene, limonene, selina-3(7)-diene, and (E)-nerolidol. It is proven that senescent leaves are valuable source of essential oil.
The determination of potentially allergenicity of selected herbs
(Wydawnictwo Politechniki Łódzkiej, 2019) Aninowski, Mateusz; Leszczyńska, Joanna
The aim of the research was to compare the content of allergens in herbs from the Lamiaceae (basil, oregano) and Apiaceae (cumin, fennel, parsley, anise, coriander) family. Herbal plants from conventional and organic crops were subjected to research. In the extracts of herbs, the content of protein as well as the content of Bet v I analogs and profilin were determined using the immunoenzymatic indirect method.Protein content in conventional crops determined by the Bradford method ranges between 160-204 mg/g, and Pierce determined between 105-394 mg/g. In samples of organic herbs the results are as follows: Bradford method 149-196 mg/g, and Pierce method 109-333 mg/g. In the case of plants grown using conventional methods, the content of Bet v I analogues, based on a commercial test, ranged from 0.5 to 1.15 μg/g in method I, whereas in the method developed by us from 0.22 to 0.68 μg/g. In herbs from organic farming, the range of results according to the commercial test is 0.86-1.54 mg/g, and use by the test we developed 0.5-0.63 mg/g. The results of profilin content were as follows: in samples grown with conventional methods, they ranged from 1.00 to 18.13 ng/g, while organics - from 3.27 to 12.62 ng/g. The calculated p-value is less than the assumed α = 0.05, – this result is statistically significant.The correlation between the results of the method I and II in both crops is strongly statistically significant.
Herbs in Mongolia
(Wydawnictwo Politechniki Łódzkiej, 2019) Narangerel, Tuya; Mańkowska, Dorota
Herbal plants have been an extremely important part of Mongolian medicine for centuries. They constitute an equally important group of drugs as synthetic drugs and are widely use in both prophylaxis and therapy of various types of diseases. Despite the rich history of the use of Mongolian herbs, many of them have still not been studied. Moreover the knowledge about many species, even the most commonly used, remains unknown to scientists. This review presents both a historical and geographical outline of Mongolian herbal medicine as well as the most popular species of herbs, their systematic, chemical composition and usage.
The influence of selected process factors on the physicochemical and biological properties of honeys: A review
(Wydawnictwo Politechniki Łódzkiej, 2019) Kowalska, Gabriela; Rosicka-Kaczmarek, Justyna; Olejnik, Tomasz P.; Dędek, Kamil
Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European Union. The most wanted is regional honey. However, imported honey available on the market has often lower prices. The honey obtained can be heat treated, which reduces water content and can slow down the growth of the microorganisms, which are responsible for the undesirable fermentation of honey. Unprocessed honey appears to be the healthiest, but in practice, it’s often heat treated to slow down or back up the crystallization process and to make its dosage during technical processes easier. It is widely believed that heating of honey may have a harmful impact on its properties. There are countless articles of popular science, that warn of heating and cooking with honey. Should honey never be heated?The aim of this work is to give an overview of the influence of technical processes on the physicochemical and health-promoting properties of honey. The results demonstrated that the physicochemical and bioactive properties of honey are significantly affected by thermal treatment. As a result of the temperature, it comes to the Maillard reaction, during which HMF is synthesized. Furthermore, heating affects the activity of the enzymes contained in honey, among others, diastase and inverses. However, few studies made in this field show that honey heat treatment may work in favour of antioxidant properties. Depending on the type of honey, melanoidins may increase or decrease the antioxidant activity.
Mushrooms of the Pleurotus genus – properties and application
(Wydawnictwo Politechniki Łódzkiej, 2019) Grabarczyk, Małgorzata; Mączka, Wanda; Wińska, Katarzyna; Uklańska-Pusz, Cecylia
Mushrooms of the Pleurotus genus are found naturally in forests in almost all latitudes where they are responsible for the decomposition of wood. These fungi are valuable to cultivate and eat, as they are source of valuable nutrients and healing ingredients. Mycelium of white rot is known for its bioremediation abilities, including the accumulation of heavy metals and chlorinated aromatic hydrocarbons. Mushrooms of the Pleurotus genus have also been found applicable in the biotransformation of unsaturated terpenoid compounds. These reactions involve hydroxylation at the allyl position and subsequent oxidation of the introduced hydroxyl group. The article presents a number of applications of various strains of fungi of the Pleurotus genus.
Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts
(Wydawnictwo Politechniki Łódzkiej, 2019) Polka, Dominika; Podsędek, Anna
Different parts of plants, including fruits, leaves, roots, bark, stem and flower, are a promising source of bioactive compounds, therefore they are intensively studied for biological activity and the possibility of use in functional foods and dietary supplements. The present research compares the phenolic profile and antioxidant capacity of aqueous extracts obtained from bark, flowers and fruits of guelder rose. Antioxidant activity was evaluated against ABTS, hydroxyl and peroxyl free radicals, and as a reducing power by using in vitro test. The total phenolics, flavanols and proanthocyanidins were assessed by spectrophotometric methods, and individual phenolic compounds were also determined using UPLC analysis. Bark water extract proved to be richest in natural antioxidants because it showed the highest antioxidant potential, regardless of the method used. Its very high antioxidant capacity was connected with high phenolic compounds content, especially flavanols and proanthocyanidins. Water extracts of guelder rose fruits and flowers were characterized by the high level of hydroxycinnamic acids, especially chlorogenic acid. It seems that guelder rose bark may be selected as potential source of phytochemicals with high antioxidant potential.