Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage.

The purpose of the study was to determine the antioxidant activity (AA) and fatty acid (FA) profile of sous-vide beef previously marinated in brine with a 10, 20 and 30% addition of kiwiberry ( cv. 'Ananasnaya') fruit pulp, as well as changes in the parameters studied after 0, 1, 2 and 3 weeks of refrigerated storage in a vacuum package. The FA profile, FRAP (ferric-reducing antioxidant power assay), ABTS (2,2'-azinobis (3-ethylbenzthiazoline-6-acid)), total polyphenols, chlorophylls and carotenoids were also determined in the fruit pulp.

Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil ().

Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients.

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils.

Unrefined vegetable oils from niche oilseeds are now sought after by consumers because of their unique nutritional properties and taste qualities. The color and flavor intensity of niche oils is a big problem, and their refining is not industrially feasible due to the small production scale. The study undertaken aimed analyze the effect of changing the amount of phytosterols (PSs) after the bleaching process of hemp oils of the 'Finola', 'Earlina 8FC' and 'Secuieni Jubileu' varieties.

Quality of Oil Pressed from Hemp Seed Varieties: 'Earlina 8FC', 'Secuieni Jubileu' and 'Finola'.

In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp ( L.) varieties: 'Finola' (FIN-314)', 'Earlina 8FC', and 'Secuieni Jubileu', and cold and hot pressed oils were prepared from each seed.

Hemp Seeds of the Polish 'Bialobrzeskie' and 'Henola' Varieties ( L. var. ) as Prospective Plant Sources for Food Production.

This publication characterizes the nutritional value of the Polish hemp seeds of the 'Bialobrzeskie' and 'Henola' varieties, including the profile/content of fatty acids and amino acids. Hemp seeds were found to be rich in protein, fat, and dietary fiber. Polyunsaturated fatty acids (PUFA) dominated the unsaturated fatty acids (UFA) profile.

The protein and fat quality of thigh muscles from Polish goose varieties.

This study aimed to evaluate the nutritional value of thigh meat from 4 Polish geese varieties. Protein, fat, and cholesterol content, as well as amino acid and fatty acid profiles, were determined. Based on the percentage of amino acid in protein and fatty acids in meat lipids, the health lipid indices were calculated.

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties.

The aim of this study was to evaluate the fatty acid profile and health lipid indices of meat from 3 Polish local goose varieties (Romanian-RO, Pomeranian-PO, and Subcarpathian-SB) and the commercial cross White Kołuda goose (W31). Birds were fed ad libitum with the same complete feeds until 17 wk of age. The geese (n = 72) with body weight close to the arithmetic mean in particular flock were fasted for 12 h and slaughtered in an experimental slaughterhouse (18 females in each flock).

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.

The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS).

Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits.

Twenty three different wild blackberry fruit samples were assessed regarding their phenolic profiles and contents (by LC/MS quadrupole time-of-flight (QTOF) and antioxidant activity (ferric reducing ability of plasma (FRAP) and 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS)) by two different extraction methods. Thirty four phenolic compounds were detected (8 anthocyanins, 15 flavonols, 3 hydroxycinnamic acids, 6 ellagic acid derivatives and 2 flavones). In samples, where pressurized liquid extraction (PLE) was used for extraction, a greater increase in yields of phenolic compounds was observed, especially in ellagic acid derivatives (max.

Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries.

The aim of this study was to determine selected phytochemicals in berries of eight sea buckthorn (Hippophaë rhamnoides subsp. mongolica) cultivars, including lipophilic and hydrophilic compounds. In the experiment chromatographic analyses, GC (phytosterols and fatty acids), UPLC-PDA-FL, LC-MS (polyphenols), and HPLC (L-ascorbic acid), as well spectrophotometric method (total carotenoids) were used.

Determination of phenolic compounds and antioxidant activity in leaves from wild Rubus L. species.

Twenty-six different wild blackberry leaf samples were harvested from various localities throughout southeastern Poland. Leaf samples were assessed regarding their phenolic compound profiles and contents by LC/MS QTOF, and their antioxidant activity by ABTS and FRAP. Thirty-three phenolic compounds were detected (15 flavonols, 13 hydroxycinnamic acids, three ellagic acid derivatives and two flavones).

Antioxidant property and storage stability of quince juice phenolic compounds.

The aim of this study was to characterise, in depth, 11 quince cultivars to provide data for their industrial processing into high-quality juices. Polyphenolic composition analyses (identification and quantification), soluble fraction of procyanidins, antioxidant capacity assays and cluster analysis were measured. A total of 19 kinds of polyphenolic compounds were the following in the juices: before and after 6 month of storage time at 4 and 30 °C.

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.

Aims: The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits.

Methods: Phenolic compounds were identified and quantified by LC-MS Q/TOF and HPLC. Antioxidant activity was measured by ABTS, DPPH and FRAP methods.