10 research outputs found

    Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage

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    The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25–−20 °C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5–0 °C for 1–3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 °C did not significantly affect seed germination capacity or energy, irrespective of storage time

    Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of 伪-linolenic Acid

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    Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture

    Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

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    The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a gluten-free certificate, plantain husk (5%), and guar gum (2%). BCS and BCW were added between 0 and 10% of wheat starch. We determined the physicochemical properties, color, texture, and sensory properties of the prepared bread. Gas chromatography鈥搈ass spectrometry (GC鈥揗S) analysis was performed to detect the phenolic compounds in the bread. The bread prepared with 6% BCS and 4% BCW had a significantly higher volume than the starch control bread did. Sensory analysis (taste) showed that BCS and BCW could be added up to 4% and 8%, respectively. The addition of BCS and BCW reduced the brightness of the crumb. A significant decrease in the L * index of the crumb was observed from 50.9 for the control bread to 34.1 and 34.0 for bread with 10% BCS and BCW, respectively. The addition of BCS and BCW decreased the hardness, elasticity, and chewiness of the starch bread crumb. Starch bread enriched with BCS and BCW was characterized by a higher content of 2-hydroxybenzoic acid, 2-hydroxyphenyl acetic acid, and 4-hydroxyphenyl acetic acid

    Application of the Bromocresol Purple Index (BCPI) to Evaluate the Effectiveness of Heating Soybeans and Their Products

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    In this study, a number of the most common methods used in assessing the efficiency of soybean heat treatment were compared. All the methods proved to be useful in assessing the efficiency of heating soybean seeds and soybean products. However, considering the sensitivity, precision, time consumed, and the effectiveness of determination of the characteristics of the samples, the use of the bromocresol purple index (BCPI) appears to be justified. The BCPI method turned out to be universal, allowing distinguishing unheated (BCPIBSM < 70 mg·g−1), under-heated (70 mg·g−1 < BCPI BSM < 130 mg·g−1), properly heated (BCPI BSM = 130–140 mg·g−1), and over-heated samples (BCPI BSM > 140 mg·g−1)

    The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

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    The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties

    Newly Discovered Components of Dendrolimus pini Sex Pheromone

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    The pine-tree lappet moth, D. pini, is a harmful defoliator of pine forests in Europe and Asia and a potentially invasive species in North America. The lures for trapping D. pini males based on two known components of its sex pheromone appeared weakly attractive to male moths. Identification of all components of the sex pheromone might allow for the development of more effective lures. The pheromone was sampled from virgin females using SPME and analyzed using gas chromatography coupled with mass spectrometry. Four new likely components ((Z5)-dodecenal, (Z5)-dodecen-1-ol, (Z5)-decen-1-yl acetate, (Z5)-tetradecen-1-yl acetate) and two known components ((Z5,E7)-dodecadienal, (Z5,E7)-dodecadien-1-ol) were identified based on comparison against authentic standards, Kováts indices and spectra libraries. The samples also contained several sesquiterpenes. Wind tunnel and field experiments showed that some blends of synthetic pheromone components alone or enriched with Scots pine essential oil (SPEO) were attractive to D. pini males. One component—(Z5)-decen-1-yl acetate—had a repelling effect. The presented knowledge of D. pini sex pheromone provides a basis for developing optimal lures for monitoring or controlling insect populations
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