eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 327 334 article Reza Amiri Chayjan 1 Hossein Barikloo 1 Behnam Soleymani 1 Department of Mechanics of Agricultural Machinery, Bu-Ali Sina University, Hamedan, Iran   Background.The main goal in cantaloupe seed drying is the reduction of its moisture content to a safe level, allowing storage in a long period of time. Fluidized bed dryer is a drying process with better heat and mass transfer and shorter drying time. This method is a gentle and uniform drying procedure. Fluidized bed is suitable for sensitive and high moisture materials. Drying parameters of moisture diffusivity and energy are vitally important in modelling and optimizing of the seed dryer system. Material and methods. This study investigated thin layer characteristics of cantaloupe seeds under fixed, semi fluidized and fluidized bed drying with initial moisture content about 61.99% (d.b.). A laboratory fluid- ized bed dryer was utilized in this research. Air temperature levels of 45, 55, 65 and 75°C were applied in drying experiments. Effective moisture diffusivity (Deff) of cantaloupe seeds was computed by Fick’s second law in diffusion. Activation energy and specific energy consumption of cantaloupe seeds under different drying conditions were calculated. Results.Calculated values of Deff for drying experiments were in the range of 2.23·10-10and 8.61·10-10m2/s. Values of Deff increased as the input air temperature increased. Activation energy values were computed be- tween 39.21 and 37.55 kJ/mol for 45°C to 75°C, respectively. Specific energy consumption for cantaloupe seeds was calculated at the boundary of 1.58·105and 6.18·105kJ/kg. Conclusion.Results indicated that applying the fluidized bed condition is more effective for convective drying of cantaloupe seeds. Increasing air velocity tends to decrease in activation energy. Decreasing in drying air temperature in different bed conditions caused increase in the energy value. The aforesaid drying parameters are necessary to optimize the operational condition of fluidized bed dryer and to perfect design of the system.   https://www.food.actapol.net/volume11/issue4/1_4_2012.pdf fluidized bed drying moisture diffusivity cantaloupe seeds thin layer drying energy eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 335 346 article Joanna Kapusta-Duch 1 Teresa LeszczyĹ„ska 1 Agnieszka Filipiak-Florkiewicz 2 Department of Human Nutrition, University of Agriculture in Krakow, Poland MaĹ‚opolska Center of Food Monitoring and Certification, University of Agriculture in Krakow, Poland   Background.The aim of this study was to compare total polyphenol contents and antioxidant activity of three species of cruciferous vegetables grown under diversified ecological conditions for three consecutive years. Material and methods. Methanol extracts were prepared to be used to determine (spectrometrically) the content of total phenolics, using the Folin-Ciocalteau reagent and antioxidant activity by identifying the sam- ple’s ability to extinguish an ABTS•+free radical. Results.All these species of cruciferous vegetables contained similar total polyphenols amounts regardless of its origin. Only red cabbage from organic farms was characterized by significantly higher antioxidant activity compared to vegetables purchased from local retailers in Cracow and similar or those cultivated near the steelworks. In white cabbage from farms located in a former steelworks protection zone a higher antioxidant activity was found than in organically grown vegetables and similar to that in vegetables available in retail. Brussels sprouts was characterised by a similar antioxidant activity regardless of its origin. Conclusions. On the basis of the present study, it cannot be concluded that organically grown cruciferous vegetables generally have higher contents of health-promoting secondary metabolites in comparison with the conventionally cultivated ones.   https://www.food.actapol.net/volume11/issue4/2_4_2012.pdf ABTS•+ free radical antioxidant activity cruciferous vegetables diverse ecological conditions total polyphenols eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 347 354 article Patrycja Komolka 1 Danuta GĂłrecka 1 Krzysztof Dziedzic 1 Department of Food Service and Catering, PoznaĹ„ University of Life Sciences, Poland   Background. Dietary fiber is composed of many compounds exhibiting various properties. Individual frac- tions are characterised by a diverse action in the human organism, thus it is crucial to know the fraction com- position of dietary fiber. The aim of this study was to determine the effect of thermal processing of cruciferous vegetables on the content of dietary fiber and its fractions. Material and methods. The experimental material comprised common cabbage cv. Cilion, red cabbage cv. Lektro and savoy cabbage cv. Fiona. Tested various parts of raw material – the whole head of cabbage, leaves and stumps. Cabbages were boiled for 17 min, and steamed for 13 min. Contents of neutral detergent fiber (NDF), acid detergent fiber (ADF) and acid detergent lignin (ADL) were determined according to the Van Soest method, while contents of hemicelluloses and cellulose were calculated from the difference between NDF and ADF. Results. Cabbages were characterised by varied NDF contents. The highest content of dietary fiber was found in red cabbage (15.48 g/100 g d.m.), while it was lowest in common cabbage (12.66 g/100 g d.m.). Moreover, high variation was observed in contents of individual fractions of dietary fiber. The highest content of hemicelluloses was recorded in red cabbage (4.46 g/100 g d.m.), cellulose – in savoy cabbage (10.76 g/100 g d.m.), while lignin – in common cabbage (1.70 g/100 g d.m.). Boiled vegetables were charac- terised by a significantly higher content of dietary fiber than steamed cabbage. Conclusions. Thermal processing of cruciferous vegetables had a significant effect on changes in contents of dietary fiber and its fractions. Boiled vegetables were characterised by the highest contents of dietary fiber. Different contents of dietary fiber were also found in individual anatomical parts of cruciferous vegetables.   https://www.food.actapol.net/volume11/issue4/3_4_2012.pdf cruciferous vegetables dietary fiber thermal processing cellulose hemicelluloses lignin eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 355 362 article Agnieszka Filipiak-Florkiewicz 1 Adam Florkiewicz 1 Ewa CieĹ›lik 1 Maria Walczycka 2 Joanna Kapusta-Duch 3 Teresa LeszczyĹ„ska 3 Department of Catering Technology and Consumption, University of Agriculture in Krakow, Poland Department of Animal Product Technology, University of Agriculture in Krakow, Poland Department of Human Nutrition, University of Agriculture in Krakow, Poland Background. Dry legumes seeds are food of high nutrient density. Besides the biologically precious protein they contain essential unsaturated fatty acids, vitamins of group B, dietary fiber and antioxidants. The aim of the research was to assess the influence of different soaking and cooking methods on dietary fiber and phe- nolic compounds content, as well as antioxidative activity of selected legumes’seeds. Material and methods. The experimental material was dry kidney bean originating from collection of Krakow’s Plants and Seeds Horticulture POLAN LTD, and soya bean seeds bought at the market store. The technological treatment of seeds was performed in two stages: 1) soaking in cold and hot water, 2) cook- ing with three different kinds of equipment – electrical stove, induction stove and microwave oven. In the above described ways prepared material was examined for the dietary fiber and phenolic compounds content, as well as antioxidative activity. Results. The highest amount of dietary fiber was found in soya bean seeds cooked on an induction stove (27.4 g·100 g-1 d.m.) and electric stove (27.3 g·100 g-1 d.m.) after previous soaking in hot water. The dry soya bean and kidney bean seeds were characterised by a high content of phenolic compounds 163.2 mg GAE·100 g-1d.m. and 173.1 mg GAE·100 g-1d.m. respectively. The dry matter of cooked (on induction and electric stove) kidney bean and soya seeds was characterised by a higher phenolic compounds level (232.7-311.6 mg GAE·100 g-1and 224.4-315.6 respectively) than raw material. Antioxidative activity of untreated seeds of kidney bean and soya bean was 4.5 and 4.1 μmol Tx·g-1d.m. respectively. The high ability of free radicals scavenging was observed in kidney bean i.e. 8.7 μmol Tx·g-1  d.m. after traditional soaking and 9.5 μmol Tx·g-1d.m. after “hot” soaking. Conclusions. Soaking and cooking of seeds (despite the species) influenced growth of phenolic compounds content in dry matter. More advantageous way of soaking of kidney bean seeds was “hot” soaking. That way of treatment caused, first of all, shortening of the whole heat treatment process. Cooking of soya and kidney bean seeds with electric and induction stoves favoured keeping of dietary fiber, phenolic compounds and antioxidative activity of seeds in comparison to thermal treatment in combined microwave oven. https://www.food.actapol.net/volume11/issue4/4_4_2012.pdf soya bean kidney bean soaking cooking induction stove dietary fiber phenolic compounds antioxidative activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 363 371 article MaĹ‚gorzata Materska 1 Department of Chemistry, Research Group of Phytochemistry, University of Life Sciences in Lublin, Poland Background. The aim of this study was to isolate phenolic compounds fraction (PCF) from hot pepper and to characterise their composition and antiradical activity. Material and methods. PCF was isolated from hot pepper fruits by solid phase extraction technique and separated by medium pressure liquid chromatography on Büchi system. HPLC quantitative analysis of sub- fractions constituents and of standards was made on Empower-Pro chromatograph (Waters) with DAD detec- tion. Total phenolics content was assessed by Folin-Ciocalteu method. Antioxidant activity was measured according to superoxide radical, generated in NADH/PMS model and DPPH radical. Results. The separation yielded three subfractions with different composition. In fraction 1, the predominant component was quercetin 3-O-rhamnoside-7-O-glucoside. The presence of luteolin 7-O-apiosyl-glucoside was observed in fraction 2, and the key component of fraction 3 was quercetin 3-O-rhamnoside. The highest antioxidant activity was noted for fraction 2, both in reducing superoxide radicals (IC50 = 97 μg·cm-3) and DPPH• (IC50 = 43 μg·cm-3). Conclusion. Pepper fruits are a rich source of phenolic compounds with a considerable lipophilicity and dif- ferent chemical activity. They can be used as supplements to enhance food products. https://www.food.actapol.net/volume11/issue4/5_4_2012.pdf antioxidant activity Capsicum annuum phenolic compounds preparative chromatography eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 373 379 article Monika Rajkowska 1 Kamila Pokorska 1 MikoĹ‚aj Protasowicki 1 Arkadiusz Ĺťych 2 Department of Toxicology, West Pomeranian University of Technology in Szczecin, Poland Department of Meat Technology, West Pomeranian University of Technology in Szczecin, Poland Background. Metal contamination of food is virtually unavoidable, the only possible option is trying to minimize the amount of metals ingested. The purpose of these investigations was to determine the amounts of some essential macroelements and microelements and also the amounts of harmful metals in the selected ostrich muscles. The secondary purpose was to assess to what extent ostrich meat can be a source of the se- lected micro- and macroelements. Material and methods. The research material was obtained from ostrich meat from the KoĹ‚czewo ostrich farm in Poland. For the mercury determination, material was mineralized with mixture of HNO3 and HClO4 and the content was determined by CV-AAS. In case of other metals, the study material was mineralized with concentrated HNO3  in a microwave oven. The contents of Pb and Cd were determined by GF-AAS and other metals by ICP-MS. Statistical analyses were also applied on the obtained data. Results. Elements, with regard to their average amount in meat, can be ordered in the following fashion: K > Na > Mg > Ca > Fe > Zn > Cu > Mn > Pb > Cd > Hg. Examination of the relations between the elements revealed positive correlation coefficients between potassium and sodium (r = 0.70), potassium and magne- sium (r = 0.59), and between sodium and magnesium (r = 0.46). Conclusions. The analysis showed that, depending on the population group of people, ostrich meat can be a valuable source of zinc and iron. The amount of lead, cadmium and mercury in the muscles never exceeded the acceptable levels. https://www.food.actapol.net/volume11/issue4/6_4_2012.pdf ostrich meat macroelements microelements toxic elements PTWI eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 381 387 article Zlatica KohajdovĂĄ 1 Jolana KarovičovĂĄ 1 Michaela JurasovĂĄ 1 Department of Food Science and Technology, Institute of Biotechnology and Food Science, Slovak University of Technology, Slovak Republic Background.Vegetable by-products are considered as good sources of dietary fibre and other biologically important compounds. Moreover, they are inexpensive and are available in large quantities. The objective of this study was to determine chemical composition and hydration properties of dietary fibrerich carrot pomace powder. The impact supplementation of carrot pomace at different levels (replacing of fine wheat flour with 1, 3, 5 and 10% of carrot pomace) on farinographic properties of wheat dough and qualitative and sensory characteristics of wheat rolls were also evaluated. Material and methods. Chemical analyses included determination of moisture, ash, fat, proteins and total dietary fibre. Hydration properties such as water holding, water retention and swelling capacity were also de- termined. Rheological parameters of carrot pomace powder incorporated wheat doughs were determined by farinograph.Wheat rolls were evaluated for their qualitative (volume, cambering) and sensory characteristics. Results.Carrot pomace powder was found as good source of total dietary fibre and showed high values of hydration properties. Incorporation of this by-product to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products (decreasing of loaf volume and cambering). From the sensory evaluation resulted that loaves incorporated with carrot pomace powder up to 3% were the most acceptable for assessors. Conclusions. Carrot pomace powder can be considered as suitable functional ingredient for wheat rolls. Enrichment wheat flour with low concentrations of carrot pomace powder (1 and 3%) not only increases nutrition value of products but also did not have significantimpact on their quality and sensory acceptability. https://www.food.actapol.net/volume11/issue4/7_4_2012.pdf carrot by-product dough farinographic properties wheat rolls eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 389 399 article Zuzanna Goluch-Koniuszy 1 Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, Poland Introduction. Contemporary diet of men is characterised by a significant contribution of processed and puri- fied products impoverished by technological processing in, e.g., B-group vitamins taking part in the synthesis of fatty acids. One of the means to prevent their insufficient intake is supplementation of food products with those components. Hence, an animal model study was undertaken in order to determine whether modification of diet composition in which whole-grain components (whole grains of wheat and maize) are isocalorically substituted with white flour and saccharose, and its complementary supplementation with B-group vitamins may trigger changes in the profile of fatty acids synthesized in liver of rats. Material and methods. The study was conducted on 30 male rats aged 5 months. Group I was receiving the basal feed mixture (Labofed B), which contained among other things whole grains of wheat and maize. Groups II-III, in free access, were administered modified feed mixture in which 83.5% of wheat present in the basal diet was substituted with wheat flour, and 50% of maize – with saccharose. Contents of vitamin B1 , B2 ,B6  and PP and basic chemical composition in the feed mixture are determined by HPLC method and the fatty acid profile with the modified Folch method using gas chromatography. Groups I and II were receiving water to drink, whereas the animals from group III were administered 25 ml of an aqueous solution of vitamins in the following doses: B1 – 0.94 mg, B2 – 0.48 mg, B6 – 0.5 mg, PP – 1.9 mg. In group III – to supplement differences in contents of those vitamins between feed mixtures resulting from the exchange of components, which to some extent simulated the mode of supplementation in humans. Concentration of glucose was determined in blood serum and the amount of fat was determined with Soxhlet method in the dissected animals liver and the fatty acid profile with the modified Folch method using gas chromatography. Results. While analysing the achieved results it was stated that the animals, despite comparable quantities of ingested feed, differed in their body weight gains reached in the course of the experiment. In contrast, both the liver mass and its fat content did not differ significantly between the analysed groups of animals. Further- more, livers of the animals fed the modified diet were characterised by a decreased sum of monoenoic fatty acids and an increased sum of polyenoic fatty acids, compared to the animals receiving the basal diet. The fatty acid composition determined in livers of the animals fed the modified diet and supplemented with B1 ,B2 , B6  and PP vitamins did not differ significantly from that assayed in livers of the rats fed the modified diet. Conclusions. Modification of diet composition, consisting of substituting whole grains of cereals with wheat flour and saccharose, and its complementary supplementation with B-group vitamins caused signifi- cantly higher body weight gains of the examined animals. Modification of diet composition had a signifi- cant effect on a decreased level of monoenoic and an increased level of polyenoic fatty acids in rat livers. Supplementation with B-group vitamins did not correct the changes in the fatty acid profile in rat livers caused by diet modification. https://www.food.actapol.net/volume11/issue4/8_4_2012.pdf vitamin B-group male rats liver fatty acid profile eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-12-30 11 4 401 410 article Abdalbasit Adam Mariod 1 Yasir Ali Edris 1 Sit Foon Cheng 2 Siddig Ibrahim Abdelwahab 3 Food Science and Technology Department, College of Agricultural Studies, Sudan University of Science and Technology, Sudan Department of Chemistry, Faculty of Science, University of Malaya, Malaysia Department of Pharmacy, Faculty of Medicine, University of Malaya, Malaysia Background. Chemical composition changes drastically during seeds germination because biochemical activity produces essential compounds and energy, and some nutrients transform to bioactive components as a part of these changes. There are some reports about the effect of germination on nutrient contents of different seeds, but very little information is available on black cumin seed. Besides, most studies have been conducted using a single set of germination conditions, and reports on the effect of modifying the processing conditions are scarce. The purpose of this work was to study the effect of different germination conditions on the content of chemical composition, fatty acids and amino acids of two black cumin seeds originated from Ethiopia (Africa) and Syria (Asia). Methods. Germination process was carried out according to the Urbano method. Proximate chemical analy- sis were estimated using AOAC method. The fatty acid composition was determined by gas liquid chroma- tography and amino acid composition by procedures described by Mario. Statistical analysis was performed on all obtained values. Results.The content of moisture, oil, crude protein, ash and total carbohydrates of raw Ethiopian sample were slightly higher than the amounts of raw Syrian sample. Germination of the two samples increased both oil and protein contents while other constituents were decreased. Little change was observed in fatty acids after germination as saturated and total monounsaturated fatty acids were decreased, while the total of poly- unsaturated fatty acids was increased. The total amino acids increased during germination and it affected by germination conditions. Germinated seeds showed noticeable decreases in the contents of K, Na, Ca and Fe. The results suggested that germinated black seeds are a good food material with improved nutritional properties https://www.food.actapol.net/volume11/issue4/9_4_2012.pdf germination Nigella sativa fatty acid amino acid minerals