Wyniki wyszukiwania

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Fatty acid profile and trans fatty acids content in cereals and cereal bars from Polish market

100%

Paszczyk B., Luczynska J., Tonska E.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 4

This study was aimed at determining lipid content, fatty acid composition and trans isomers content in fat extracted from cereals and cereal bars. Cereals and cereal bars were analyzed by gas chromatography. Analyses showed that they were characterized by a diversified content of fat and composition of particular groups of fatty acids (saturated SFA, monounsaturated MUFA and polyunsaturated PUFA). Only oat flakes turned out to be a good source of PUFA (38.83% of total fatty acids). The remaining products contained more SFA (mean: 45.12% and 47.73% in cereals and 63.31% in cereal bars) than PUFA (mean: 12.24% and 16.73% in cereals and 7.83% in cereal bars). Lipid of all examined products contained trans isomers of C18:1 and C18:2 acids. In lipids of cereals, the total content of these isomers did not exceed 0.5% of the total fatty acids. A higher content of these isomers was found in cereal bars (0.45–3.15%).

2

Serum fatty acid contents and their relationships with bone quality indices and bone metabolism markers in male and female silver foxes (Vulpes vulpes)

100%

Tatara M. R., Luszczewska-Sierakowska I., Pyz-Lukasik R.

Folia Biologica

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2019

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tom 67

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nr 2

3

Quality of goat pasture in less-favoured areas (LFA) of the Czech Republic and its effect on fatty acid content of goat milk and cheese

100%

Cermak B., Kral V., Frelich J., Bohacova L., Vodraskova B., Spicka J., Samkova E., Posednicek M., Weglarz A., Makulska J., Zapletal P.

Animal Science Papers and Reports

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2013

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tom 31

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nr 4

The aim of the study was to assess the quality of pastures located in less-favoured areas (LFA) of Czech Republic, to evaluate the influence of that quality on the content of fatty acids of milk in grazing goats and in farm natural cheese made of their milk. Samples of forage were collected in 2008 and 2009, on 5 July, 9 August, 6 September and 4 October. Goat milk samples were taken on the same days of both years and additionally on May 31. The highest content of protein and fat of the forage dry matter and, consequently, the highest feeding value of pasture were found in July and October. It was associated with a high content of clovers and herbs in the available herbage. During grazing the content of saturated fatty acids (SFA) of goat milk fat continuously decreased while the trend for the content of monounsaturated fatty acids (MUFA) was opposite. A significant increase in herb of the total crop observed in autumn contributed to a highest content of polyunsaturated fatty acids (PUFA) in fat of goat milk. The fatty acid profile of goat cheese was related to that of the milk. Thus, a high content of PUFA, including CLA, observed in milk of grazing goats guarantees that the cheese made of that milk fulfills the requirements for functional foods.

4

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Ocena wystepujacych na rynku krajowych olejow rzepakowych pod wzgledem zmiennosci skladu kwasow tluszczowych

100%

Jerzewska M., Ptasznik S.

Rośliny Oleiste - Oilseed Crops

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2000

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tom 21

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nr 2

557-568

5

Influence of different infrared radiation parameters on the modification of fatty acid content in faba bean ether extract

100%

Kiczorowska B., Andrejko D., Winiarska-Mieczan A.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

87-92

6

The effect of alternated share of corn and oats ingredients on the fatty acid content in extrudates

100%

Lipiec A., Pisarski R. K.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2008

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tom 26

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nr 1

1-7

7

Influence of L-ascorbic acid addition on the content of fatty acids in butter during storage

100%

Borek-Wojciechowska R.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

|

nr 1

Butter continues to be readily purchased by consumers. The wealth of ingredients makes it a fat of exceptional nutritional value. Storage changes, particularly oxidation changes of butter fatty acids, are a major problem. Therefore, attempts are being made to slow these changes. This research presents an attempt at determining the effect of addition of L-ascorbic acid on fatty acid stability in butter during storage at 4°C. This study has shown that L-ascorbic acid affected contents of mono- and polyunsaturated acids in a statistically relevant way, but only after three and four weeks of storage.

8

Annual changes in the content of unsaturated fatty acids with 18 carbon atoms, including cis9trans11 C18:2 [CLA] acid, in milk fat

100%

Zegarska Z., Paszczyk B., Rafalowski R., Borejszo Z.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

The fatty acid composition of milk fat during a year was determined by gas chromatography with the use of a 100-m capillary column with high-polar liquid phase. The experimental material were samples of fat isolated with the extraction method from 30% non-pasteurised cream. The study demonstrated that the range of changes in the content of trans isomers of milk fat over a year was significantly higher than that of cis isomers of those acids. The content of C18:1 trans isomers and cis9trans11 C18:2 (CLA) acid was ca. 3-fold higher, whereas that of trans isomers of C18:2 acid – about 2.5-higher in milk fat from summer feeding of the cows as compared to their concentrations in milk fat from winter feeding. The content of cis9trans11 C18:2 acid in milk fat during a year ranged from 0.39 to 1.76% of the total fatty acid composition. The average content of oleic acid in milk fat from the period of summer feeding accounted for 20.63% and was higher by 2.6 percentage units as compared to fat content in the winter feeding. The concentration of linoleic acid in fatty acid composition was almost constant during a year. The contribution of linolenic acid was reported to range from 0.38 to 1.46% and its content of milk fat from the period of summer feeding was twice as much as that of milk fat from the winter feeding period.

9

Content of odd-numbered carbon fatty acids in the milk of lactating women and in infant formula and follow-up formula

84%

Martysiak-Zurowska D.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 2

75-82

The objective of this study was to examine the relation between the content of pentadecanoic acid C15:0 (PA) and heptadecanoic acid C17:0 (HA) in human milk and the type of the mothers' diet and determine the content of these fatty acids in infant formulas and follow-up formulas available on the market. Thirty-four, healthy mothers, aged 24-33 y were take part in the study. Mothers were classified according to their diet status into one of two groups: diet low in dairy products (15) and standard diet (19). Analyzed 12 differences infant formulas, 6 infant formulas and 6 follow-on formulas. In the group of women whose diet was Iow in dairy products, the PA content of human milk fat reached on average 0.195 ±0.017% of total fatty acids, and the HA content - 0.202 ±0.012%. In the group of women eating a standard diet, a statistically significant increase was observed in the PA and HA content of milk fat which on average reached: PA - 0.406 ±0.019% and HA - 0.360 ±0.015% of total fatty acids. It was concluded that in respect of human milk, PA and HA could be regarded as biomarkers of milk fat consumption by lactating women. From among 12 investigated infant formulas (IF) and follow-up formulas (FF) which are available in retail, PA of 0.63 to 0.98% and HA of 0.37 to 0.60% of total fatty acids was found in only 4 formulas which contain bovine milk fat. In IFs which, according to the manufacturer's statement, do not contain milk fat, PA content was from 0.04 to 0.07% and HA - from 0.02 to 0.08% of total fatty acids.

10

Comparison of the influence of different chemical forms of selenium and the profiles of CLA isomers in the diet on the fatty acid and amino acid contents in the liver and femoral muscles of rats

84%

Czauderna M., Kowalczyk J., Korniluk K., Niedzwiedzka K. M.

Journal of Animal and Feed Sciences

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2007

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tom 16

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nr 4

678-695

11

The effect of dietary pure saturated fatty acids on fatty acid and triacylglycerol content of rats blood

84%

Hanczanowski P., Szymczyk B.

Annals of Animal Science

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2008

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tom 08

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nr 2

127-132

12

Fatty acid content of milk from cows fed different diets

84%

Staszak E.

Annals of Animal Science

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2007

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tom 07

|

nr 1

13

Analiza zdolnosci kombinacyjnych linii DH rzepaku ozimego pod wzgledem zawartosci kwasow tluszczowych

84%

Adamska E., Kaczmarek Z., Szala L., Cegielska-Taras T.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

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2008

|

nr 249

177-182

14

Fatty acid content in meat from goat kids linseed-supplemented mixture

84%

Szymanowska A., Gruszecki T. M., Lipiec A., Patkowski K.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2009

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tom 27

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nr 2

34-40

15

Estimation of the genetic parameters for fatty acids content in DH lines obtained from winter oilseed rape of F1 hybrid (DH O-120 x DH C-1041)

67%

Cegielska-Taras T., Adamska E., Szala L., Kaczmarek Z.

Rośliny Oleiste - Oilseed Crops

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2005

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tom 26

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nr 1

16

Chromatographic detection and identification of lipophylic compounds of Glycine and Setaria genus

67%

Karpiuk U. V., Omelchenko Z. I., Kislichenko V. S.

Herba Polonica

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2009

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tom 55

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nr 1

43-52

An investigation of plants reach in lipophylic compounds and searching of sufficient raw material are being conducted due to rising scientists’ interest. Among them, we can count the plants of Fabaceae and Poaceae families. With the use of a gas-liquid chromatography method (GLC), the qualitative composition and the quantitative content of fatty acids and tocopherols in the lipophylic fraction of Glycine hispida, as well as sterols and fatty acids in the lipophylic fractions of fruits and grass of Setaria italica have been determined. In addition steroid and fatty-acid compositions of fruits of Setaria italica have been studied using the methods of gas chromatography/mass-spectrometry (GC/MS).

17

Ocena skladu kwasow tluszczowych w margarynach rynkowych z lat 1996-2000

67%

Daniewski M., Jacorzynski B., Mielniczuk E., Balas J., Filipek A., Pawlicka M., Domina P.

Roczniki Państwowego Zakładu Higieny

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2002

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tom 53

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nr 1

59-64

18

Wpływ nawożenia siarką na zmianę zawartości wybranych kwasów tłuszczowych w nasionach rzepaku jarego

67%

Szulc P., Wejnerowska G., Drozdowska L., Gaca J.

Biuletyn Magnezologiczny

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2001

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tom 06

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nr 1

Celem badań było określenie wpływu nawożenia siarką elementarną lub jonową stosowaną doglebowo lub dolistnie w ilości 20 i 60 kg ha -1 na zawartość kwasu oleinowego i palmitynowego w nasionach rzepaku jarego odmiany Star.Wykazano, iż nawożenie siarką ogranicza syntezę badanych kwasów tłuszczowych. Ujemny wpływ siarki był modyfikowany warunkami pogodowymi. Zarówno nawożenie siarką, jak i warunki pogodowe, w znacznie większym stopniu ograniczały zawartość kwasu palmitynowego niż oleinowego.

19

Influence of age and sex on the CLA and other fatty acids content in roe deer meat (Capreolus capreolus L.)

67%

Cygan-Szczegielniak D., Janicki B.

Folia Biologica

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2011

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tom 59

|

nr 1-2

20

Zawartość tłuszczu i skład kwasów tłuszczowych w wybranych produktach żywności wygodnej

67%

Drzewicka M., Grajeta H., Kleczkowski J.

Roczniki Państwowego Zakładu Higieny

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2012

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tom 63

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nr 2

Wprowadzenie. Coraz szybsze tempo życia i brak czasu na tradycyjne przygotowanie posiłków w domu doprowadziły w wielu krajach świata do wzrostu spożycia żywności wygodnej. Pojęciem tym określa się produkty o wysokim stopniu przetworzenia, przeznaczone do spożycia bezpośrednio lub po krótkiej obróbce kulinarnej. Do żywności wygodnej należą dania obiadowe, sałatki, płatki, kremy, buliony, pizze, zapiekanki oraz potrawy mrożone gotowe do spożycia po szybkiej obróbce termicznej. Cel badań. Celem pracy była ocena zawartości tłuszczu i składu kwasów tłuszczowych w mrożonych produktach żywności wygodnej. Materiał i metody. Materiał do badań stanowiło 30 mrożonych produktów takich jak: wyroby z ryb i owoców morza, pizze, zapiekanki i dania mięsne. Zawartość tłuszczu w badanych produktach oznaczono metodą Folcha, a skład kwasów tłuszczowych metodą chromatografii gazowej. Wyniki. Zawartość tłuszczu mieściła się w zakresie od 1,2% do 26,9%. Udział nasyconych kwasów tłuszczowych (SFA) w sumie wszystkich kwasów kształtował się w granicach od 8,7% do 53,2%, jednonienasyconych (MUFA) od 24,0% do 68,7%, wielonienasyconych (PUFA) od 8,1% do 48,8%, a izomerów trans od 0,2% do 6,1%. Wnioski. Zawartość tłuszczu i skład kwasów tłuszczowych w badanych produktach były bardzo zróżnicowane w zależności od składników i receptury wyrobów zastosowanych przez producentów. Większość badanych produktów z ryb i owoców morza charakteryzowała się zawartością tłuszczu w zakresie od 11% do 14% z wysokim udziałem korzystnych pod względem żywieniowym jednonienasyconych kwasów tłuszczowych (MUFA) i wielonienasyconych kwasów tłuszczowych (PUFA). Skład kwasów tłuszczowych w pizzy i zapiekankach ze względu na duży udział nasyconych kwasów tłuszczowych (SFA) i izomerów o konfiguracji trans był mniej korzystny.

Ograniczanie wyników

Fatty acid profile and trans fatty acids content in cereals and cereal bars from Polish market

Serum fatty acid contents and their relationships with bone quality indices and bone metabolism markers in male and female silver foxes (Vulpes vulpes)

Quality of goat pasture in less-favoured areas (LFA) of the Czech Republic and its effect on fatty acid content of goat milk and cheese

Ocena wystepujacych na rynku krajowych olejow rzepakowych pod wzgledem zmiennosci skladu kwasow tluszczowych