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Sravnenije koehfficientov trenija skol'zhenija semjan i zhmykha l'na po poverkhnostjakh razlichnykh materiallov

100%

Kuzminskijj R., Sokolovskijj O., Vasilkevych V., Sheremeta R.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2015

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tom 17

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nr 4

2

Genetic resources of flax (Linum usitatissimum L.) as very rich source of alpha-linolenic acid

100%

Silska G.

Herba Polonica

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2017

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tom 63

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nr 4

Introduction: Polish oilseed and flaxseed collection is a source of genotypes containing very high amounts of α-linolenic acid. Objective: The objective of the study is to test the seeds for the fat content and fatty acids composition in the oil pressed from the 9 tested accessions of flax (Linum usitatissimum L.). Our goal is to promote the Polish flax collection, which seeds are unique as one of the richest sources of α-linolenic acid. Methods: Assays to determine the content of fat and fatty acids composition in linseed oil were performed at the IHAR-PIB Biochemical Laboratory in Poznań. The fat content was determined by infrared analysis (calibration performed on the basis of seed sample at IHAR-PIB in Poznań) by means of a NIRS 6500 spectrophotometer with a reflection detector within the range of 400–2500 nm. The composition of fatty acids was determined by means of a method proposed by Byczyńska and Krzymański (1969), based on gas chromatography of methyl esters of fatty acids contained in linseed oil. The following varieties of flax were investigated: Tabare (INF00111), Szegedi 30 (INF00427), Olin (INF 00444), Redwood 65 (INF00523), Dufferin (INF00540), AC Mc Duff (INF00648), Alfonso Inta (INF00683), Olinette (INF00687), Royale (INF00689). Results: The content of α-linolenic acid (ALA, C18:3) in evaluated genotypes of flax ranged from 48.9 (Royale) to 59.9% (Alfonso Inta). Content of linoleic acid (LA, C18:2) in evaluated genotypes of flax ranged from 12.4 (Tabare) to 17.1% (AC Mc Duff). The content of oleic acid (OA, C18:1) of 9 accession of flax ranged from 17.1 (Alfonso Inta) to 26.7% (Royale). The content of stearic acid in evaluated genotypes of flax ranged from 2.3 (Alfonso Inta) to 5.0% (Tabare, Szegedi 30) and the content of palmitic acid ranged from 4.7 (Dufferin) to 6.0% (Olin). The content of fat ranged from 42.7 (Olin) to 52.0% (AC Mc Duff). The fatty acid ratio n-6/n-3 ranged from 0.23/1 (Tabare) to 0.32/1 (AC Mc Duff).

3

Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

100%

Karamac M., Kulczyk A., Sulewska K.

Polish Journal of Food and Nutrition Sciences

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2014

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tom 64

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nr 4

4

Comparison of the influence of two forms [oil- and fibre-type] of flax seeds on selected wheat dough and bread properties

100%

Rotkiewicz D., Konopka I., Tanska M.

Polish Journal of Natural Sciences

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2003

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tom 14

5

The effect of flax seeds addition in nutrition of quails on the quality of carcass and meat

84%

Jakubowska M., Karamucki T.

Acta Scientiarum Polonorum. Zootechnica

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2020

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tom 19

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nr 4

6

Fatty acids profile and physicochemical properties of muscle tissue from male kids and ram lambs offered feed supplemented with flaxseed

84%

Horoszewicz E., Pieniak-Lendzion K., Niedziolka R., Wojcik E.

Acta Scientiarum Polonorum. Zootechnica

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2011

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tom 10

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nr 1

The purpose of the paper was to assess the effect of administering a feed containing flax seeds on the fatty acid composition and cholesterol content in the meat of goat kids and ram lambs. The basic physicochemical properties of the meat were also determined. The analyses showed a significantly higher (p≤0.05) protein content in the goat kids (20.20 g) as compared with the ram lambs (19.50 g). The other chemical composition parameters were similar. The pH1 and pH2 results confirmed correct glycolytic metabolism. The obtained values were 6.39 and 6.27 for the goat kids and ram lambs, respectively. The pH2 value was 5.70 for both groups of animals. The analysed goat kid meat was characterised by better UFA:SFA and PUFA:MUFA ratios. The addition of flax seeds significantly differentiated the CLA (p≤0.01) and cholesterol (p≤0.05) content.

7

Quality traits of meat from goat kids fed a diet with 10 percentage flaxseeds

84%

Pieniak-Lendzion K., Niedziolka R., Horoszewicz E., Lukasiewicz M.

Annals of Animal Science

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2010

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tom 10

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nr 1

75-82

8

Capillary zone electrophoresis [CZE] of flaxseed phenolic constituents - a short report

84%

Rybarczyk A., Pegg R. B., Amarowicz R.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 2

Phenolic compounds were extracted from flaxseed using 80% (v/v) methanol. The resultant crude extract was hydrolysed under basic conditions. Secoisolariciresinol diglucoside (SDG) was separated from the prepared extract using semi-preparative HPLC. Secoisolariciresinol (SECO) was liberated from SDG by acid hydrolysis. The chemical structures of SDG and SECO were confirmed by ESI-MS. Capillary zone electrophoresis (CZE) was employed for the separation of phenolics from the crude extract, the extract resulting after base hydrolysis, and the two lignans. CZE was found to offer a quicker analysis of SDG with higher separation efficiency than with a conventional HPLC methodology. The retention time for SDG was noted at 5.33 min. The migration times of SDG and SECO were close together; a base line separation of both lignans was not achieved. The electropherogram of the crude flaxseed extract showed only one broad peak with a retention time of 6.02 min.

9

Effect of mineral fertilization on yielding of spring false flax and crambe

67%

Szczebiot M.

Rośliny Oleiste - Oilseed Crops

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2002

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tom 23

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nr 1

10

Cereal based functional foods and nutraceuticals

67%

Otles S., Cagindi O.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 1

Wheat, buckwheat, oat, barley, flaxseed, psyllium, brown rice, soy and products are notified the most common cereal based functional foods and nutraceuticals. In this paper, these cereals and their beneficial effects to improve the health, to prevent and reduce the risk factors for several diseases are reviewed.

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Rozne zrodla energii i bialka w mieszankach dla gesi reprodukcyjnych i rosnacych w swietle badan prowadzonych w ZZD Koluda Wielka

34%

Pakulska E., Bielinska H., Badowski J., Rosinski A., Czechlowska T.

Biuletyn Informacyjny. Instytut Zootechniki

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1997

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tom 35

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nr 1

137-146

12

Wartosc odzywcza wybranych nasion oraz innych dodatkow uzywanych do wyrobu pieczywa, produktow zbozowych oraz cukierniczych

34%

Zdrojewska I., Szefer P.

Bromatologia i Chemia Toksykologiczna

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2003

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tom 36

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nr Supl.

71-76

Oznaczono zawartość białka, tłuszczu, węglowodanów, popiołu oraz wody w składnikach codziennej diety takich jak mak, otręby, sezam, siemię lniane, płatki owsiane, kminek, orzechy włoskie i laskowe, soja, słonecznik oraz dynia. Z uzyskanych danych wynika, że produkty te dodawane do pieczywa, produktów zbożowych oraz cukierniczych wzbogacają nie tylko ich walory smakowe i estetyczne, ale przede wszystkim odżywcze.

Ograniczanie wyników

Sravnenije koehfficientov trenija skol'zhenija semjan i zhmykha l'na po poverkhnostjakh razlichnykh materiallov

Genetic resources of flax (Linum usitatissimum L.) as very rich source of alpha-linolenic acid

Antioxidant activity of hydrolysates prepared from flaxseed cake proteins using pancreatin

Comparison of the influence of two forms [oil- and fibre-type] of flax seeds on selected wheat dough and bread properties

The effect of flax seeds addition in nutrition of quails on the quality of carcass and meat

Fatty acids profile and physicochemical properties of muscle tissue from male kids and ram lambs offered feed supplemented with flaxseed

Quality traits of meat from goat kids fed a diet with 10 percentage flaxseeds

Capillary zone electrophoresis [CZE] of flaxseed phenolic constituents - a short report

Effect of mineral fertilization on yielding of spring false flax and crambe

Cereal based functional foods and nutraceuticals

Rozne zrodla energii i bialka w mieszankach dla gesi reprodukcyjnych i rosnacych w swietle badan prowadzonych w ZZD Koluda Wielka

Wartosc odzywcza wybranych nasion oraz innych dodatkow uzywanych do wyrobu pieczywa, produktow zbozowych oraz cukierniczych