Assessment of the composition and microbiological purity of cold-pressed oils manufactured by OleoWita

Wprowadzenie: Nienasycone kwasy tłuszczowe, wchodząc w skład naturalnych olei, stanowią niezbędny składnik potrzebny do prawidłowego funkcjonowania organizmu, w tym również skóry. Celem badania była analiza składu lipidów oraz czystości mikrobiologicznej tłoczonych na zimno olei przeznaczonych do użytku jako produkty kosmetyczne. Materiał i metody: Ocenie poddano tłoczone na zimno oleje firmy OleoWita otrzymane z pestek aronii, czarnej porzeczki, czarnego bzu, malin, moreli, pomidora, truskawek, nasion brokułów, czarnuszki siewnej, konopi, krokosza barwierskiego, ostropestu oraz z kokosa. W oparciu o spektrometrię masową dokonano analizy zawartości procentowej poszczególnych kwasów tłuszczowych. Ponadto wszystkie testowane oleje poddano ocenie czystości mikrobiologicznej zgodnie z ustawowymi wymogami dotyczącymi kosmetyków. Wyniki: Największą zawartością kwasów omega-3 charakteryzowały się olej z pestek czarnego bzu (34,93%), truskawek (29,01%) i malin (22,31%); natomiast najwięcej kwasów omega-6 zawierały olej z krokosza barwierskiego (75,11%), olej z pestek aronii (61,54%) oraz czarnej porzeczki (61,48%). Badane oleje zawierały również nienasycone kwasy tłuszczowe omega-9, w tym najwięcej olej z nasion brokułów (69,46%), z pestek moreli (68,16%), z nasion pomidora (29,67%). Kwasy tłuszczowe omega-7 stanowiły niewielki odsetek procentowy w składzie badanych olejów; największą zawartością cechował się olej z nasion pomidora (4,09%), z pestek czarnej porzeczki (1,4%) i z nasion brokułów (1,11%). W przeprowadzonym badaniu mikrobiologicznym z wykorzystaniem próbek gotowych do zastosowania stwierdzono, że 12 produktów spełniało mikrobiologiczne kryteria kosmetyku klasy I, natomiast jeden produkt (olej kokosowy) został zakwalifikowany jako kosmetyk klasy II. Wnioski: Testowane oleje naturalne mogą być wykorzystane jako produkty kosmetyczne. Wysoka zawartość nienasyconych kwasów tłuszczowych może przyczyniać się do poprawy własności kosmetycznych tych produktów.Introduction: Unsaturated fatty acids, essential for proper functioning of whole organism including skin, are the components of natural oils. The aim of the project was the assessment of lipid composition and microbiological purity of natural cold pressed oils. Materials and methods: Cold pressed oils of OleoWita company obtained from chokeberry seeds, blackcurrant seeds, elderberry seeds, raspberry seeds, apricot stones, tomato seeds, strawberry seeds, broccoli seeds, Nigella sativa seeds, cannabis seeds, safflower seeds, milk thistle seeds, and coconut were analyzed. Mass spectrometry was used in order to conduct percentage analysis of fatty acids. Moreover, all oils were microbiologically tested according to the official legal requirements respecting cosmetics. Results: Oils with the highest content of omega-3 fatty acids were: elderberry oil (34.93%), strawberry seed oil (29.01%) and raspberry seed oil (22.31%). The highest concentration of omega-6 fatty acids was observed in safflower oil (75.11%), chokeberry seed oil (61.54%), and blackcurrant seed oil (61.48%). Analyzed oils also contained omega-9 acids, the ones with the highest percentage were broccoli seed oil (69.46%), apricot stone oil (68.16%), and tomato seed oil (29.67%). Omega-7 fatty acids constituted a small part of the total fatty acid content, e.g. tomato seed oil (4.09%), blackcurrant seed oil (1.4%) and broccoli seed oil (1.11%). Microbiological analysis has shown that 12 products were qualified as class 1 cosmetics, while coconut oil was assessed as class 2 cosmetic. Conclusions: High concentration of polyunsaturated fatty acids enhances potential cosmetic properties of examined products, which can be used as cosmetics

Glycidyl fatty acid esters and mono-3-chloropropane-1,2-diol fatty acid esters : new contamination in edible oils

The aim of the review was to characterize and describe the physicochemical properties and methods for the determination of two types of compounds: 3-monochloropropane- 1,2-diol fatty acids esters (3-MCPD esters) and glycidyl fatty acids esters (GE) - new contaminants of food products, including vegetable fats. This paper describes their structure, several possible mechanisms of reactions occurring during the refining of edible oils, leading to an increase of their content in the final product. It is suggested that these compounds are formed from acylglycerols, under the influence of high temperature [9]. The emphasis was put on the toxicity of the products of their deesterification-free 3-monochloropropane-1,2-diol (3-MCPD) and glycidol. Glycidol is genotoxic and has an effect on gene mutations and unscheduled DNA synthesis [17]. 3-MCPD is defined by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) as a genotoxic carcinogen [6, 19]. There are three transformation tracks leading to increased levels of 3-MCPD in foods: from 3-MCPD esters, GE and glycidol [14, 15]. The content of 3-MCPD esters and GE in food products was characterized and different processes involving their synthesis were described. Ways of reduction in food products regarding the aspects of raw materials as well as technology were discussed. Among refined vegetable oils, the largest quantities of 3-MCPD esters and GE were found in palm, corn and coconut oils [6, 25]. Finally, the direct and indirect methods of their determination in oils were described. There are new publications reporting on successive improvements of the existing methods for determination of 3-MCPD and its mono- and di-esters, as well as GE in edible oils [42, 43]. Unfortunately, there is still no universal determination method, which would be simple, affordable and accessible for a wider group, such as food producers, that would improve consumer safety

Influence of frying temperature and degree of oil degradation on the quality of potato chips

Celem pracy było określenie wpływu temperatury smażenia i stopnia degradacji medium smażalniczego na jakość otrzymanych chipsów ziemniaczanych. Materiałem użytym do badań były ziemniaki odmiany Lady Rosetta. Bulwy po umyciu, pokrojono na plasterki o grubości 1 mm, wypłukano w zimnej wodzie i po osuszeniu na bibule smażono w oleju palmowym o trzech temperaturach: 150, 165 i 180°C. Smażenie prowadzono w 30 minutowych cyklach przez 8 godzin dziennie w ciągu pięciu kolejnych dni. Łączny czas ogrzewania oleju wynosił 40 godzin. W chipsach smażonych w oleju świeżym i o różnym stopniu degradacji (po 8, 16, 24, 32 i 40 h) oznaczano: wilgotność - metodą suszarkową, zawartość tłuszczu - metodą ekstrakcyjną Soxhleta, konsystencję - metodą obiektywną przy użyciu aparatu Instron 5544, barwę - metodą obiektywną przy użyciu spektrofotometru Minolta typ CM-5 oraz przeprowadzono ocenę organoleptyczną: barwy, smaku, zapachu i konsystencji. Wraz z obniżaniem temperatury smażenia, niezależnie od stopnia degradacji oleju smażalniczego, chipsy chłonęły większe ilości tłuszczu. Największą twardością charaktery¬zowały się chipsy smażone w oleju o temperaturze 165°C odznaczające się najkorzystniejszą konsystencją. Najciemniejszą barwą charakteryzowały się chipsy smażone w najwyższej temperaturze (180°C). Smażenie w tej temperaturze wpłynęło na pogorszenie smaku i zapachu chipsów smażonych w kolejnych godzinach doświadczenia. Optymalnymi cechami sensorycznymi charakteryzowały się chipsy smażone w oleju o temperaturze 165°C.The aim of the study was to evaluate the effect of frying temperature and degree of oil degradation on the quality of potato chips. Potato tubers of cv. Lady Rosetta were the material used for the research. After washing, potato tubers were cut into 1.0 mm thick slices, washed in cold water and, after drying (paper towels), fried in palm oil at three temperatures: 150, 165 and 180°C. Frying was conducted in 30 minutes cycles for eight hours per day. Total oil heating time was 40 hours. In potato chips fried in fresh and degraded oil (after 8, 16, 24, 32 and 40 h) the following parameters were determined: moisture content — by gravimetric method, fat content — by a Soxhlet extraction method, texture — by an objective method using Instron 5544 apparatus, colour — by an objective method using Minolta spectrophotometer type CM-5 and organoleptic assessment involving: colour, flavour, odor and texture. With decreasing frying temperature, regardless of the degree of frying oil degradation, the chips absorbed higher amount of fat. Potato chips fried in oil at temperature of 165°C exhibited the hardest consistency. The darkest colour characterized chips fried in oil at highest temperature (180°C). Frying at this temperature resulted in the deterioration of flavour and odor of chips fried in oil in the subsequent hours of frying. The chips fried at 165°C were of optimal sensory qualities

The effect of slice thickness and characteristics of Kettle-style chips

Celem pracy było określenie wpływu grubości plasterków ziemniaka i temperatury smażenia na wybrane parametry jakościowe chipsów à la kettle. Materiałem użytym do badań były ziemniaki odmiany Lady Claire (typowej do produkcji chipsów). Bulwy po umyciu, pokrojono na plasterki o grubości 1,2 1,7 i 3 mm, wypłukano w zimnej wodzie i po osuszeniu na bibule smażono w oleju rzepakowym w trzech temperaturach: 150, 165 i 180°C. W chipsach ziemniaczanych oznaczono: wilgotność – metodą suszarkową, zawartość tłuszczu — metodą ekstrakcyjną Soxhleta, konsystencję — metodą obiektywną przy użyciu aparatu Instron 5544 oraz barwę — metodą obiektywną przy użyciu spektrofotometru Minolta typ CM-5. Stwierdzono, że wraz ze zwiększaniem grubości plasterków ziemniaka chipsy chłonęły mniejsze ilości tłuszczu. Temperatura smażenia wpływała na zawartość tłuszczu tylko w chipsach otrzymanych z najgrubszych plasterków, które chłonęły większe ilości tłuszczu wraz z podnoszeniem temperatury smażenia. Chipsy różniły się konsystencją. Najtwardszą konsystencją, charakteryzowały się chipsy z najgrubszych plasterków ziemniaka, a najbardziej delikatną z najcieńszych. Wraz z obniżaniem temperatury smażenia wzrastała twardość chipsów z plasterków o grubości 3 i 1,7 mm, natomiast nie ulegała zmianie z plasterków 1,2 mm. Grubość plasterków jak i temperatura smażenia nie wpływały istotnie na barwę uzyskanych chipsów.The purpose of this study was to determine the effects of potato slice thickness and frying temperature on selected quality parameters of kettle-style chips. Potatoes of cv. Lady Claire (typical for the production of chips) were used for this investigation. Tubers after washing, were cut into slices 1.2, 1.7 and 3 mm thick, washed in cold water and - after drying (paper towels) - fried in rapeseed oil at three temperatures: 150, 165 and 180°C. In the tested potato chips we determined: moisture by drying the samples until reaching constant weight in convection oven at 105°C, the fat content by a Soxhlet extraction method, texture – by an objective method using the Instron 5544 apparatus and the colour – by an objective method using a Minolta spectrophotometer type CM-5. It was found that the increasing thickness of the potato slices reduced the oil absorbed by chips. Frying temperature affected the fat content only in chips obtained from the thickest slices, which absorbed larger amounts of fat along with raising the temperature of frying. Chips differed in consistency. Hardest texture, was observed in the thickest chips from potato slices, and the most delicate in the thinnest ones. The lower the frying temperature, the higher hardness of the chips obtained from the 3 and 1.7 mm thick slices , but the hardness did not change in case of slices of 1.2 mm thickness. Slice thickness and frying temperature did not affect significantly the obtained colour of chips

Nutritional value of raw legumes

Legumes should be considered as an important part of a healthy diet, because of both their nutritional value (high protein and low fat content) and functional properties (Trichopoulou et al. 2014). The functional components include carbohydrates, soluble fiber, vitamins and polyphenols. Epidemiological studies have shown a positive correlation between the consumption of legumes and a reduced risk of cardiovascular diseases, diabetes and certain types of cancer. In the past few years, phenolic compounds have attracted much attention owing to a large variety of biological actions, including anti-inflammatory effects, which they can produce (García-Lafuente et al. 2014). Chronic inflammation is a cause of many serious diseases, including cardiac disorders, allergy, DM 1, Alzheimer’s disease. In the anti-inflammatory food pyramid, pulses were placed at the base (Viveky et al. 2013). The aim of this study was to determine the content of amino acids, fatty acids, carbohydrates, macro- and micro-elements in the common legumes. The total protein content varied from 17.9 to 22.5 g 100 g-1. The mean content of fat varied from 1.1 to 2.0 g 100 g-1 and the soluble sugar content ranged from 4.3 to 7.9 g 100 g-1. The dominant amino acids were glutamic and aspartic acids. Methionine and cysteine composed the lowest percentage of all amino acids. Pulses were characterized by the presence of such fatty acids as a-linoleic, linoleic, oleic and palmitic acid. The mean content of iron varied from 3.3 to 5.3 g 100 g-1. The highest amount of this element was found in small bean, which was also characterized by the highest copper content. The highest amounts of zinc, calcium and magnesium were contained in dark red kidney bean. The analyzed pulses were distinguishd by high nutritive value. The identifed amino acids profile indicates sufficient quantity of lysine and shortage of sulphuric acids. The pulses also had a beneficial composition of fatty acids. The omega-6 to omega-3 ratio was between 1:2 and 4:1

Nutritional value of raw legumes

Legumes should be considered as an important part of a healthy diet, because of both their nutritional value (high protein and low fat content) and functional properties (Trichopoulou et al. 2014). The functional components include carbohydrates, soluble fiber, vitamins and polyphenols. Epidemiological studies have shown a positive correlation between the consumption of legumes and a reduced risk of cardiovascular diseases, diabetes and certain types of cancer. In the past few years, phenolic compounds have attracted much attention owing to a large variety of biological actions, including anti-inflammatory effects, which they can produce (García-Lafuente et al. 2014). Chronic inflammation is a cause of many serious diseases, including cardiac disorders, allergy, DM 1, Alzheimer’s disease. In the anti-inflammatory food pyramid, pulses were placed at the base (Viveky et al. 2013). The aim of this study was to determine the content of amino acids, fatty acids, carbohydrates, macro- and micro-elements in the common legumes. The total protein content varied from 17.9 to 22.5 g 100 g-1. The mean content of fat varied from 1.1 to 2.0 g 100 g-1 and the soluble sugar content ranged from 4.3 to 7.9 g 100 g-1. The dominant amino acids were glutamic and aspartic acids. Methionine and cysteine composed the lowest percentage of all amino acids. Pulses were characterized by the presence of such fatty acids as a-linoleic, linoleic, oleic and palmitic acid. The mean content of iron varied from 3.3 to 5.3 g 100 g-1. The highest amount of this element was found in small bean, which was also characterized by the highest copper content. The highest amounts of zinc, calcium and magnesium were contained in dark red kidney bean. The analyzed pulses were distinguishd by high nutritive value. The identifed amino acids profile indicates sufficient quantity of lysine and shortage of sulphuric acids. The pulses also had a beneficial composition of fatty acids. The omega-6 to omega-3 ratio was between 1:2 and 4:1

Nutritional value of raw legumes

Legumes should be considered as an important part of a healthy diet, because of both their nutritional value (high protein and low fat content) and functional properties (Trichopoulou et al. 2014). The functional components include carbohydrates, soluble fiber, vitamins and polyphenols. Epidemiological studies have shown a positive correlation between the consumption of legumes and a reduced risk of cardiovascular diseases, diabetes and certain types of cancer. In the past few years, phenolic compounds have attracted much attention owing to a large variety of biological actions, including anti-inflammatory effects, which they can produce (García-Lafuente et al. 2014). Chronic inflammation is a cause of many serious diseases, including cardiac disorders, allergy, DM 1, Alzheimer’s disease. In the anti-inflammatory food pyramid, pulses were placed at the base (Viveky et al. 2013). The aim of this study was to determine the content of amino acids, fatty acids, carbohydrates, macro- and micro-elements in the common legumes. The total protein content varied from 17.9 to 22.5 g 100 g-1. The mean content of fat varied from 1.1 to 2.0 g 100 g-1 and the soluble sugar content ranged from 4.3 to 7.9 g 100 g-1. The dominant amino acids were glutamic and aspartic acids. Methionine and cysteine composed the lowest percentage of all amino acids. Pulses were characterized by the presence of such fatty acids as a-linoleic, linoleic, oleic and palmitic acid. The mean content of iron varied from 3.3 to 5.3 g 100 g-1. The highest amount of this element was found in small bean, which was also characterized by the highest copper content. The highest amounts of zinc, calcium and magnesium were contained in dark red kidney bean. The analyzed pulses were distinguishd by high nutritive value. The identifed amino acids profile indicates sufficient quantity of lysine and shortage of sulphuric acids. The pulses also had a beneficial composition of fatty acids. The omega-6 to omega-3 ratio was between 1:2 and 4:1