Porównanie podstawowego składu chemicznego oraz mineralnego w częściach jadalnych wybranych odmian gruszek wyprodukowanych w województwie podkarpackim

Pears, besides apples, are also popular fruit species at the Polish fruit market. It is connected not only with their delicious taste but, among others, year-round availability at the market. The research objective was to determine and compare the basic chemical composition, i.e. dry matter, N-compounds (total), mineral elements (total), dietary fiber and easily hydrolyzed sugars (NFE), vitamin C as well as mineral content of: Mg, K, Na, Ca, Mn and Fe in the flesh and the peel of pears of the following cultivars: ‘Bonkreta Willimsa’, ‘Concorde’, ‘General Leclerc’, ‘Faworytka’, ‘Komisówka’, ‘Konferencja’ and ‘Lukasówka’ harvested in 2009 and 2010. In all the analyzed pear cultivars, nutrient concentration appeared to be higher in the fruit peel compared to the flesh. The pears from the ‘Concorde’cv (average 23% f.m. –dry matter, 0.5% f.m. – N-compounds, 19.1% f.m. – NFE) and ‘Lukasówka’ cv. (average 23.1% f.m. – dry matter., 0.5% f.m. – N-compounds, 19.2% f.m. – NEF). The highest fiber content was determinated in friuts ‘Faworytka’ (average peel – 7.2% f.m., flesh – 0.7% f.m..).Whereas the highest concentration of vitamin C was observed in the peel and flesh of ‘Concorde’ (8.0–7.8 mg 100-1 f.m.), ‘Faworytka’ (7.6–7.4 mg 100-1 f.m.) and ‘Lukasówka’ (8.4–8.0 mg 100-1 f.m.). While considering a mineral compound concentration, the richest were ‘Concorde’ cultivar pears (peel – 0.4% f.m.; flesh – 0. % f.m.). Out of the studied pear cultivars the lowest concentration of these elements was established in the ‘Conference’ and ‘Komisówka’ cultivars. There was determined the highest content of K in fruits of ‘Bonkreta Williamsa’, ‘Concorde’, ‘Komisówka and ‘Konferencja, Na – ‘Faworytka’ and ‘Lukasówka, Ca – ‘Concord’ and ‘Konferencja’, Mg – ‘Komisówka’, Mn – ‘Bonkreta Williamsa’ and ‘Concorde’ and Fe – ‘Concorde’. In most investigated pears, there was noted a higher concentrations of nutrients in fruit produced in 2009 year compared to 2010.Gruszki, obok jabłek, cieszą się dużą popularnością, co związane jest nie tylko z ich wyjątkowo wysokimi walorami smakowymi, ale również m.in z całoroczną dostępnością na rynku. Celem pracy było określenie i porównanie podstawowego składu chemicznego: suchej masy, związków azotowych (ogółem), związków mineralnych (ogółem), błonnika pokarmowego, cukrów łatwo hydrolizujących (BAW) oraz witaminy C, a także zawartości związków mineralnych jak: Mg, K, Na, Ca, Mn i Fe w miąższu i skórce gruszek odmian: ‘Bonkreta Williamsa’, ‘Concorde’, ‘General Leclerc’, ‘Faworytka’, ‘Komisówka’, ‘Konferencja’ i ‘Lukasówka’ pochodzących ze zbiorów 2009 i 2010 r. We wszystkich badanych odmianach gruszek koncentracja składników pokarmowych i mineralnych była wyższa w skórce w porównaniu z miąższem. Najzasobniejszymi w suchą masę, związki azotowe i węglowodany przyswajalne, zarówno w skórce, jak i miąższu. okazały się gruszki odmian: ‘Concorde’(średnio 23,0% m.n. – sucha masa, 0,5% m.n. – zw. N, 19,1% m.n. – BAW) i ‘Lukasówka’(średnio 23,1% m.n. – sucha masa, 0,5% m.n. – zw. N, 19,2% m.n. – BAW). Największą zawartość włókna oznaczono w owocach ‘Faworytki’ (średnio skórka – 7,2% m.n., miąższ – 0,7% m.n.). Natomiast najwyższą zawartością witaminy C charakteryzował się miąższ i skórka gruszek ‘Concorde’ (8,0–7,8 mg 100-1 m.n.), ‘Faworytka’ (7,6–7,4 mg 100-1 m.n) i ‘Lukasówka’ (8,4–8,0 mg 100-1 m.n). Pod względem ogólnej koncentracji związków mineralnych, zdecydowanie najlepsze okazały się owoce odmiany ‘Concorde’ (skórka – 0,4% m.n; miąższ – 0,3% m.n.). Natomiast najmniej oznaczono ich w owocach ‘Faworytki’ i ‘Konferencji’. Największe zawartości K oznaczono w owocach ‘Bonkreta Williamsa’, ‘Concorde’, ‘Komisówka i ‘Konferencja, Na – w ‘Faworytka’, ‘Lukasówka, Ca – ‘Concord’ i ‘Konferencja’, Mg – ‘Komisówka’, Mn – ‘Bonkreta Williama i ‘Concorde’ oraz Fe – ‘Concorde’. W większości analizowanych gruszek stwierdzono wyższą koncentrację analizowanych składników odżywczych w owocach wyprodukowanych w 2010 r. w porównaniu z 2009 r

The content of phenolic acids in the edible parts of selected varieties of apples

Owoce i warzywa są cennym źródłem wielu substancji odżywczych, niezbędnych do prawidłowego funkcjonowania organizmu. Do najchętniej spożywanych owoców w wielu krajach Europy, w tym także w Polsce, należą jabłka. Prozdrowotne właściwości jabłek związane są między innymi z zawartością w nich związków polifenolowych, w tym kwasów fenolowych wykazujących właściwości antyoksydacyjne. Stężenie tych związków zależy od wielu czynników, w tym: odmiany, klimatu, dojrzałości, warunków glebowych i zabiegów agrotechnicznych. Celem przeprowadzonych badań było porównanie stężenia kwasów fenolowych i epikatechiny w odmianach jabłek Szampion i Jonica, zebranych w różnych sadach na terenie Lubelszczyzny. Analizę związków fenolowych przeprowadzono za pomocą wysokosprawnej chromatografii cieczowej (HPLC), dokonując ich rozdziału na kolumnie RP C18 Symmetry (Waters). Dominującym kwasem fenolowym w jabłkach odmiany Szampion był kwas chlorogenowy. W miąższu jabłek odmiany Jonica, zebranych w sadach w Puławach i Lublinie w najwyższym stężeniu występował kwas chlorogenowy, zaś w pozostałych próbach (sad Stryjno i Góra Markuszowska) - kwas homowanilinowy. Spośród odmian Jonica i Szampion pochodzących z różnych sadów z terenu Lubelszczyzny najwyższą zawartość epikatechiny stwierdzono w miąższu odmiany Szampion zebranej w sadzie w Puławach oznaczono – 13,12 mg/kg s.m epikatechiny. Generalnie, niezależnie od miejsca zbioru, jabłka odmiany Szampion uznano za lepsze źródło kwasów fenolowych i epikatechiny niż jabłka odmiany Jonica.Fruits and vegetables are essential sources of many nutritive substances which are necessary for normal function of the organism. One of the mostly consumed fruits in many European countries, including Poland is apples. The prohealthy properties of apples are associated with the contents of polyphenolic compounds, thus including in parts phenolic acids which have antioxidant properties. The concentration of these compounds depends on many factors such as variety climate and soil conditions, maturity as well as agro technical operations. The aim of this investigation was to compare the concentrations of phenolic acids and epicatechin in the varieties of apple Champion and Jonica, which were collected from different orchards around Lublin. The phenolic compounds were assayed using a Symmetry column carrier RP-C18 (Waters) integrated with a high pressure liquid chromatography apparatus. The dominant phenolic acids found in the Champion variety was chlorogenic acid, whereas in the Jonica variety, chlorogenic and homovanilic acids were the dominate once. The highest concentrations of chlorogenic acid was detected in the pulp of an apple (Jonica variety) collected from the orchards around the cities of Puławy and Lublin, whereas homovanilic acid was the highest in the other samples collected from the orchards in the vicinity of Stryjno and Góry Markuszowskie. Among the Jonica and Champion varieties of apples collected from various orchards in the vicinity of Lublin, the highest content of epicatechin (13,12 mg/kg) was found in the pulps of Champions variety colected in Puławy. In general, the Champion variety was the best source of phenolic acids and epicatechin compared to the Jonica variety independent of the harvest zone

Influence of different rootstocks on basic nutrients, selected minerals, and phenolic compounds of apple cv. ‘Šampion’

The research objective was to determine and compare dry matter, crude protein, mineral elements (total), dietary fiber, easily hydrolysable sugars, vitamin C, and minerals (K, Na, Mg, Cu) as well as the content of epicatechin and phenolic acids (homovanillic, chlorogenic, caffeic, coumaric, and ferulic) in the flesh and peel of ‘Šampion’ cv. apples grafted on 4 different rootstocks types: M.26, P2, M.9, and P22 in 2014–2015. The apples from trees grafted on the P22 rootstock had the highest content of dry matter, crude protein, fiber, easily hydrolysable sugars, and vitamin C. The highest mineral compound concentration was exhibited by apples from trees growing on rootstocks P22, P2, and M.9. The highest concentration of phenolic acids was determined in the peel of fruits from trees growing on P22 and M.9. The observations confirm that rootstocks characterized by the lowest growth rate (P22, M.9) ensure the highest accumulation of nutrients in ‘Šampion’ fruits

Culinary herbs - the nutritive value and content of minerals

The content of dry matter, total protein, ether extract, crude ash and crude fibre was determined in the plant material. In addition, the BAW was calculated and the content of: Mg, Ca, K, Na, Fe, Cu, Mn and Zn was assessed. The highest (P < 0.05) concentration of nutrients in dry matter was characteristic of fennel flower and green pepper.The highest abundance of minerals in crude ash was found in lovage and marjoram (144.4-116.6 g kg-1), and of total protein – in common basil and lovage (208.8 and 185.4 g kg-1). The highest (P < 0.05) content of crude fat was determined in common juniper, nutmeg, green pepper, marjoram and rosemary (on average 17.18 g kg-1) and of fibre in coriander (107.2 g kg-1), while the highest BAW was recorded in nutmeg, white pepper and rosemary (on average 730.9 g kg-1). The % RDA and AI coverage were estimated for consumers aged 31-50, assuming that the intake of the analysed culinary herbs is equivalent to 1g per day. The herbs had highly differentiated content of the analysed minerals. Common basil contained the highest amounts (P < 0.05) of macroelements: Mg, Ca, K and Na (79.8, 1278, 2135 and 218.5 μg g-1, respectively) and microelements: Fe, Cu and Mn (26.31, 1.95 and 8.56 μg g-1, respectively). Of all the herbs, fennel flower was the most abundant (P < 0.05) source of Zn (74.53 μg g-1), while juniper and green pepper was the richest in Mg (an average content 86.8 μg g-1), marjoram and lovage – in Ca (1666 and 1041 μg g-1 respectively), and red pepper – in K (2114 μg g-1). According to calculations, the consumption of 1 g of the above herbs can cover up to approx. 0.1% of RDA (Mg, Ca,) and AI (K, Na) and up to 0.6% of RDA (Fe, Cu, Mn, Zn)

Effect of thermal processes on changes in basic chemical composition of wheat grain

Celem pracy było określenie zmian składu chemicznego ziarna pszenicy odmian: ‘Finezja’, ‘Retro’ i ‘Nikol’ zachodzących pod wpływem ekstruzji i naświetlania promieniami podczerwonymi. Ziarno nawilżano do 15 i 25 % wilgotności i ekstrudowano w temp. 110/135/175/180/124 ºC oraz naświetlano promieniami podczerwonymi w 100 i 130 ºC przez 30 i 90 s. W materiale doświadczalnym oznaczono zawartość: suchej masy, popiołu surowego, tłuszczu surowego, białka ogólnego, włókna surowego, BAW, frakcji włókna (ADF, NDF, CEL, HCEL i ADL) oraz skrobi. W ziarnie pszenicy naświetlanej w temp. 130 ºC przez 90 s stwierdzono istotne zmniejszenie (p ≤ 0,05) zawartości białka ogólnego (o 7 % w ziarnie ‘Finezja’ i o 5 % w ziarnie ‘Retro’) oraz tłuszczu surowego (o 4 % w odmianie ‘Finezja’). W analizowanym materiale procesy termiczne spowodowały zmniejszenie zawartości włókna surowego, najwięcej w ekstrudowanym ziarnie ‘Finezja’, ‘Retro’ i ‘Nikol’, odpowiednio o: 38, 26 i 39 %. Zmniejszeniu uległa także zawartość skrobi w ekstrudowanym i w naświetlanym ziarnie ‘Finezja’ (odpowiednio o: 18,5 i 10 %). Zjawisko to obserwowano również w przypadku frakcji włókna pokarmowego. Największe ubytki dotyczyły: ADF (24 % – ‘Nikol’), NDF (12 % – ‘Retro’ i 9 % – ‘Nikol’), CEL (17 % – ‘Nikol’) oraz HCEL (16 % – ‘Retro’ i 10 % – ‘Nikol’). Niekorzystnym efektem zastosowanych procesów był wzrost zawartości ADL (o 7 % w naświetlanym ziarnie pszenicy ‘Finezja’ i o 11 % – w ekstrudowanym ziarnie ‘Retro’). Najlepszą modyfikację składu chemicznego ziarna w wyniku ekstruzji uzyskano w pszenicy ‘Finezja’ i ‘Nikol’, nawilżanej przed procesem do 25 % wilgotności, a w efekcie naświetlania – w odmianie ‘Nikol’.The objective of the research study was to determine the changes in the chemical composition of grains of the ‘Finezja’, ‘Retr’ and ‘Nikol’ wheat cultivars resulting from the processes of extrusion and infrared radiation. The grains were moisturized to obtain 15 and 15 % of moisture therein and extruded at a temperature of 110/135/175/180/124 ℃ as well as irradiated by infrared radiation at 100 and 130 ℃ for 30 and 90 s. In the material analyzed, the following was determined: dry matter, crude ash, ether extract (crude fat), total protein, crude fibre, NFE, fibre fractions (ADF, NDF, CEL, HCEL and ADL), and starch. In the wheat grains irradiated at a temperature of 130 ℃ for 90, a significant (p ≤ 0.05) decrease in the content of crude protein was reported (about 7 % in the ‘Finezja’ grains and 5 % in the ‘Retro’ grains) and in the content of crude fat (4 % in the ‘Finezja’ grains). In the analyzed material, the thermal processes performed caused the content of crude fibre to decrease (the highest decrease was in the extruded ‘Finezja’, ‘Retro’, and ‘Niko’ grains, respectively: 38, 26, and 39 %). Additionally, the content of starch decreased in the extruded and irradiated ‘Finezja’ grains (respectively: 18.5 % and 10 %). The same phenomenon was also found in the case of dietary fibre fraction. The highest losses referred to the following: ADF (24 % - ‘Nikol’); NDF (12 % - ‘Retro’ and 9 % - ‘Nikol’); CEL (17 % - ‘Nikol’); and HCEL (16 % -and 10 % ‘Retro’ – ‘Nikol’). An unfavourable effect of the processes applied was the increase in ADL (7 % in the irradiated ‘Finezja’ wheat grains and 11 % in the extruded ‘Retro’ grains). The best modification of the chemical composition was achieved by the process of extruding the 'Finezja’ and ‘Nikol’ wheat grains that were moisturized to 25 % prior to the process; the infrared irradiation process resulted in the best modification of the chemical composition of the ‘Nikol’ wheat grains

The content of magnesium, calcium, sodium and potassium in infant formulas

Mother’s milk is the basic food for infants. Sometimes women for various reasons cannot continue or are not willing to continue breastfeeding their babies and then infant formula provides an alternative. Although breast milk substitutes for infants are produced using high technology methods, their composition is to some extent different than that of breast milk. Breast milk does not contain a high amount of minerals on the overall (ash accounts for circa 0.2 %) but they are characterised by a very high level of assimilability. On the other hand, cow’s milk contains much higher amounts of minerals – ca. 0.7%. Cow’s milk contains 3 to 4 times more Ca, Mg, Na and K than breast milk. The study aimed to analyse infant and baby formulas in terms of the content of Ca, Mg, Na and K. The study covered 11 infant formulas. All the formulas were annotated as “food for particular nutritional uses”. The powdered milk formulas were purchased from retailers in Lublin Voivodeship in August 2014, prior to their best-before dates. The content of Ca, Mg, Na and K was determined by means of flame atomic absorption spectrometry in a Varian SpectrAA 280 FS apparatus. It was found that starter infant formulas contained less of minerals covered by the study than had been declared. It was demonstrated that the content of Ca, Mg, Na and K in the analysed milk samples calculated per 100 kcal was generally comparable to their standard content

The content of lead and cadmium in fruit-flavoured yoghurts and cream cheeses

Flavoured yoghurts and cream cheeses are usually promoted by the manufacturers as snacks for children and young people. An undeniable advantage of such products is the fact that they can be treated as convenience food because they have long expiry dates, they are ready to eat and available in packaging of various sizes. However, both milk and dairies can be a source of toxic metals, in particular Pb and Cd, for children. The research aimed to measure the level of Pb and Cd in fruit-flavoured yoghurts and cream cheeses. The analyses involved 83 products: 42 yoghurts and 41 cream cheeses. The products were split into 11 groups, depending on the used flavouring. The content of Cd and Pb was determined using the GF AAS method. In addition, the safety of fruit-flavoured yoghurts and cream cheeses was estimated for consumers aged 5 and 10. The analysed yoghurts contained on average 0.028 mg Pb and 0.008 mg Cd kg-1, whereas the cream cheeses – on average 0.02 mg Pb and 0.017 mg kg-1 Cd. The values were lower than acceptable. The highest (P < 0.05) content of Pb was recorded in mixed flavour yoghurts, whereas as regards cream cheeses – in stone fruit flavoured products. The highest (P < 0.05) content of Cd was recorded in vanilla-flavoured yoghurts and in mixed flavour and strawberry-flavoured cream cheeses. For a child, having one cup of fruit-flavoured yoghurt is equivalent to a daily intake of max. 7% BMDL01 Pb and max. 18.3% TWI Cd, whereas one cup of cream cheese – max. 28.5% BMDL01 Pb and max. 33.5% TWI Cd. The presented results indicated that one cup of fruit-flavoured yoghurt and cream cheese was safe for consumers in terms of Cd and Pb content. However, it should be noted that products most eagerly chosen by children (strawberry, peach) had the highest content of Pb and/or Cd per 1 cup, which means that their frequent consumption can be associated with a risk of increased intake of such toxic metals

Nutritional value and the content of minerals in eggs produced in large-scale, courtyard and organic systems

The aim of this study was to determine the content of basic nutrients as well as selected macroand micro-elements in the albumen and yolk of eggs produced at large-scale, commercial poultry production farms (10) as well as in organic (8) and courtyard farms (12). Ten eggs were randomly collected 3 times on each farm. For chemical analyses, the eggs were hard-boiled for 15 min and then stored at a temp. of 4°C until analyzed. The albumen and yolk of hard-boiled eggs were assessed for the content of dry matter, total protein, crude fat and crude ash, and for their energy value (net Atwater equivalents) as well as the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, Se and Mn. No differences were observed in the content of dry matter, total protein and crude ash. However, differences were demonstrated for the crude fat content, the highest (P < 0.05) level of which was found in eggs from the organic system (higher by 60% in albumen and by 17% in yolk than in the other eggs), which was accompanied by an increased energy value of these eggs. In all the analyzed eggs, similar concentrations were noted for Mg (egg white) and P (egg albumen and yolk). The albumen of eggs from the organic system was characterized by the highest (P < 0.05) content of K, Na, Ca, Zn, Se and Mn. In turn, the albumen of eggs from large-scale commercial poultry production farms contained the highest (P < 0.05) levels of Fe, Cu and Se. Yolks of the eggs from the organic system accumulated the highest (P < 0.05) levels of K, Na, Ca, Mg and Fe. In turn, the highest (P < 0.05) concentrations of Zn, Se and Mn were determined in yolks of the eggs produced in the homestead system, and that of Cu – in yolks of the eggs from large-scale commercial production. A highly positive correlation between concentrations of minerals in the albumen and yolk of the analyzed eggs was reported for the following pairs: K-Na, Se (0.998, 0.93); Na-Na (0.949); Ca-Mg, Mn (0.994, 0.951); Mg-Ca, Mn (0.986, 0.982); P-Ca, Mn (0.997, 0.961); Fe-K, Mg, P, Zn (0.999, 0.937, 0.988, 0.999); Zn-Ca, Mn (0.999, 0.945); Se-Cu (0.971) and Mn-Ca (0.902), whereas a negative correlation for: Ca-Fe, Cu (-0.974, -0.994); Mg-Cu (-0.921); P-Fe (-0.933); Zn-Fe (-0.912); Cu-Na (-0.951); Se-K, P, Zn (-0.960, -0.910, -0.962) and Mn-Se (-0.979)