Wyniki wyszukiwania

1

Effects of conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation and quality of pork meat

100%

Szymczyk B.

Annals of Animal Science

|

2005

|

tom 05

|

nr 1

2

Comparison of the effects of low-dose vs. high-dose aminophylline on lung function in experimental meconium aspiration syndrome

100%

Mokra D., Drgova A., Mokry J., Pullmann R., Redfors B., Petraskova M., Calkovska A.

Journal of Physiology and Pharmacology. Supplement

|

2008

|

tom 59

|

nr 6

449-459

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation

100%

Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Korczak J., Jelen H. H.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2

195-202

This paper investigates the effectiveness of electronic nose with subsequent principal component analysis (PCA) treatment of data for differentiation of food samples of varied odour quality caused by lipid oxidation. Samples were evaluated for off-flavours with an electronic nose and a sensory analysis and for Totox value. Volatile compounds of fresh samples and samples subjected to storage test at 60°C were isolated with a static headspace technique. The results suggest that the electronic nose could help to supplement the sensory analysis. Models based on partial least-squares analysis were able to predict the oxidized flavour attribute of samples, with correlation coefficients ranging from 0.66 to 0.99. Based on elaborated methods and data treatment with PCA it was possible to distinguish between different food samples and monitor the formation of off-flavours associated with lipid oxidation.

4

Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions

100%

Mogol B. A., Gokmen V., Lumaga R. B., Fogliano V., Shimoni E.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

5

Cereal grain resorcinolic lipids inhibit H2O2-induced peroxidation of biological membranes

100%

Kozubek A., Nienartowicz B.

Acta Biochimica Polonica

|

1995

|

tom 42

|

nr 3

Cereal grain resorcinolic lipids (S-n-alk(en)ylresorcinols) at micromolar concentrations are able to protect the erythrocyte membrane against hydrogen peroxide-induced lipid oxidation. The antioxidative effect is dependent upon chain length of alkylresorcinol molecules. The C15:0 homolog (IC50 of 10 uM) exhibited strongest activity whereas for long chain homologs (C19: 0 and C23 : 0) IC50 values were higher, 32.5 and 59 uM, respectively. The protective effect of alkylresorcinolic antioxidants was also dependent on their incorporation into the membrane, that is governed by their water-membrane partition coefficient The results obtained show that alkylresorcinols should be recognized as hydrophobic, membrane-localised antioxidants.

6

Interaction of N-alkoxymethyl-N-[substituted] benzylammonium antioxidants with model membranes

100%

Sarapuk J., Gabrielska J., Kleszczynska H., Oswiecimska M., Witek S., Przestalski S.

Polish Journal of Environmental Studies

|

1993

|

tom 02

|

nr 4

A series of N-alkoxymethyl-N, -N, N-dimethyl-N-(4-hydroxy-3,5-di-t-butyl)-benzylammonium chlorides was synthesized as a new group of surfactants with an antioxidant function incorporated into the molecule. The interaction of these compounds with liposomes, planar membranes (BLM) and red blood cells was studied. It was found that the interaction of the compounds studied with model membranes is alkyl-chain-length dependent. A comparison of substituted-in-the-ring with unsubstituted benzylammonium salts indicated a weaker modification of the membranes by substituted salts. Possible practical applications are discussed.

7

Aromatic indolinic aminoxyls as antioxidants in cardiac sarcoplasmic reticulum lipid and protein oxidation

100%

Kulawiak-Galaska D., Wozniak M., Greci L.

Acta Biochimica Polonica

|

2002

|

tom 49

|

nr 1

The results presented demonstrate the influence of aromatic indolinic aminoxyls: 1,2-dihydro-2-ethyl-2-phenyl-3.H-indole-3-phenylimino-1-oxyl (IA-C2) and 1,2-dihydro- 2-octadecyl-2-phenyl-3.H-indole-3-phenylimino-1-oxyl (IA-C18) on oxidation of lipids and proteins of cardiac sarcoplasmic reticulum membranes. We have used doxorubicin and t-butyl hydroperoxide as agents inducing oxidative stress in isolated rat cardiac sarcoplasmic reticulum membrane system. Carbonyl groups were measured as the end product of membrane protein oxidation, and thiobarbituric acid reactive substances were assessed as a marker of lipid pero- xidation. Inhibition of peroxidation of certain membrane components depends on the length of acyl chain. Aminoxyl IA-C2 inhibits the lipid peroxidation process while IA-C18 is an efficient protector against protein oxidation.

8

The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat

84%

Jasinska K., Kurek M. A.

Animal Science Papers and Reports

|

2017

|

tom 35

|

nr 2

The aim of the current study was to provide the updated knowledge about the influence of supplementation of pig diets with oil plants on the quality and nutritive value of pork meat. The use of feed rich in PUFAs in pig diet including plant oils, such as linseed, rapeseed or sunflower is beneficial for consumers health since these acids improve the dietetic value of meat. They especially increase the proportions of n-3 fatty acids like linolenic acid in pig muscle, but don't influence the proportion of DHA and EPA. Among oil plants especially the use of linseed in pig diet seems to be a good source of n-3 PUFA, due to its nutritive, economic and technical sustainability as well as ALA content (50% of fatty acids). However, a higher share of PUFAs has a negative influence on technological properties of pork meat and its oxidative stability, as well as sensory characteristics. Thus, the use of antioxidants in the pig diet including vitamins A, C, E and selenium can reduce the formation of initiating lipid radicals and protect the unsaturated fatty acids in pork from an increased lipid oxidation.

9

The effect of PUFA containing seeds on quality of rice cakes

84%

Samotyja U., Patek L.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

10

Antioxidant activity of melanoidin-like polycondensation products, isolated from model reactions of amino acids, lipid oxidation-derived aldehydes and carbohydrates

84%

Kitryte V., Adams A., Venskutonis P. R., De Kimpe N.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

11

Are antioxidants multifunctional food ingredient that can impact both health and food quality

84%

Decker E. A.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

12

Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

84%

Przysiezna E.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4

457-463

Proteolysis and lipid oxidation in the vacuum-packed leg and breast muscles from Mullard drakes stored at 1°C were studied. As proteolysis indicators there were determined proteolytic activity, contents of amino nitrogen and free amino acids (FAA), and TBARS values as indicators of oxidative changes. Changes were also determined in the proteolytic activity, TBARS values and contents of: amino nitrogen and FAA. As a result, 18 FAA were found in breast muscles and 19 in leg and their total contents after 1 day of storage were 184.39 mg/100 g tissue, and 233.33 mg/100 g tissue (respectively). In the case of breast muscles a significant increase in the content of detected FAA (except Pro) was noted after 13 days of storage and in the leg muscles (except Asp) after 5 days of storage. It was established that the proteolytic activity decreased (ca. 38%) in breast after 18 days and in leg (ca. 30%) after 5 days of storage. The content of amino nitrogen significantly increased in breast muscles after 18 days and in leg muscles after 5 days of storage. During storage, TBARS values were observed to increase continuously in breast muscles, whereas in legs they first increased after 5 days and then were observed to decrease.

13

Changes of lipid oxidation degress and their influence on protein nutritive value of frozen meat products

84%

Hes M., Korczak J., Gramza A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3

323-328

The aim of the study was to determine the influence of oxidation degree on available lysine and methionine content and protein digestibility in meat products with added antioxidants (rosemary extracts, green tea extracts, BHT) stored under frozen conditions. Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS), and Totox coefficient was controlled and protein digestibility and content of available lysine and methionine were determined periodically. Results showed an increase in lipid oxidation during storage. The highest values for the applied measurement of oxidation were observed in the control sample without antioxidants. The added antioxidants slowed down lipid oxidation to a significant extent. In control samples, the content of available lysine and methionine was reduced by 53% and 75% respectively, whereas protein digestibility by 12.5% at the end of storage. Inhibition of lipid oxidation products formation by the addition of antioxidants, limited significantly lysine and methionine losses and reduction of protein digestibility. The application of antioxidants extended stability and protected biological protein value of the meat products examined.

14

Tea extracts influence on catalytical properties of Fe2plus in lipids

84%

Gramza A., Korczak J., Hes M., Jedrusek-Golinska A.

Polish Journal of Environmental Studies

|

2004

|

tom 13

|

nr Suppl.2, Part 1

Lipid oxidation process can be catalyzed by the presence of metal ions. The Fe2+ addition to the unsaturated fatty acid leads to creating of active oxygen forms initiating the lipid oxygenation process. It was stated, that the plant extracts addition, possessing metal chelating proprieties, can inhibit these processes. Research investigations were conducted in sunflower oil and lard in Rancimat test conditions. The Yunan tea extracts (Camelia sinensis L.) metal ions chelating and antioxidative activity in presence of Fe2+ was quantified. Strong Fe2+ chelating properties of tea extracts were affirmed, highest for green tea ethanol extract. The oxidative stability analysis of lipids with tea extracts addition showed the tea and solvent as well as extracts concentration dependency, and was higher for green and black tea ethanol extracts. The correlation among Fe2+ chelating ability and tea extracts properties in protection of lipids in Rancimat test was affirmed.

15

An assessment of fat substitution with buckwheat seed preparation on the quality of comminuted meat products

84%

Dolatowski Z. J., Karwowska M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2006

|

tom 09

|

nr 4

16

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin

84%

Chwastowska-Siwiecka I., Kondratowicz J.

Polish Journal of Veterinary Sciences

|

2008

|

tom 11

|

nr 2

113-117

In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m. longissimus dorsi was related to the thawing method and the time of deep-freeze storage. The rate of changes was faster in samples thawed in the air, compared to those thawed in a microwave oven.

17

Influence of lipid stabilization on the retention of available lysine and methionine in stored raw Polish sausage

84%

Hes M., Korczak J., Pyrcz J., Kowalski R.

Żywność Nauka Technologia Jakość

|

2009

|

tom 16

|

nr 4

The aim of the study was to determine the effect of the addition of antioxidants on changes in contents of available lysine and methionine in raw Polish sausage. Experimental material consisted of four variants of experimental sausages. One variant consisted of a sample with no antioxidant added (control), while the following were added to the other variants: BHT (0.02%), rosemary ethanol extract (0.05%) and soy protein hydrolysate (2%). Oxidation degree of lipid using peroxide value (PV), anisidine value (AV), thiobarbituric acid reactive substances (TBARS) and the Totox index was controlled and content of available lysine and methionine were determined periodically. In order to determine the effect of the addition of antioxidants on the stability of available lysine and methionine, values of the coefficient of the slope of curve of changes in time (coefficient a/24 h) were analyzed along with the half-life period of the amino acids (TIC50). Antioxidants exhibited an inhibitory effect on the advancement of lipid autoxidation reactions and reduced quantitative losses of available lysine and methionine in analyzed sausages. Natural antioxidants exhibited a lower capacity to reduce losses of nutritive value of protein than it was found for BHT.

18

Nitroxide as an antioxidant in the protection of heart tissue in doxorubicin treated rats

84%

Koceva-Chyla A., Gwozdzinski K., Kochman A., Stolarska A., Jozwiak Z.

Cellular and Molecular Biology Letters

|

2002

|

tom 07

|

nr Suppl.

19

Comparative evaluation of analytical techniques to quantify malondialdehyde in broiler meat

84%

Marcincak S., Sokol J., Turek P., Rozanska H., Dicakova Z., Mate D., Popelka P., Korim P.

Bulletin of the Veterinary Institute in Puławy

|

2003

|

tom 47

|

nr 2

20

Hemolysis and antioxidative protection of erythrocytes by functionalized quaternary ammonium salts

84%

Kleszczynska H., Bonarska D., Oswiecimska M., Sarapuk J.

Polish Journal of Environmental Studies

|

2003

|

tom 12

|

nr 1

The results of studies on hemolytic and antioxidative activities of quaternary ammonium bromides and chlorides differing in alkyl chain length and with functionalized antioxidative group are presented. Pig erythrocytes (RBC) and their ghosts were used in experiments. The hemolytic studies permitted to determine the safe concentrations at which the compounds studied did not damage RBC membranes. RBC were then UV-irradiated and the antioxidative efficiency of the quats determined. It was found that hemolytic activities increased with lipophilicity of a compound and each bromide salt was more hemolytic than chloride ones. The antioxidant activity of the quats followed the same rule. The results obtained indicate that observed effects are the consequence of the incorporation of particular compounds to different depths into the lipid phase of the RBC membrane. The incorporation depended on lipophilicity of quats and the kind of counterions. Studies on fluidity changes induced by quats in ghost membranes confirmed the above conclusion.

Ograniczanie wyników

Effects of conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation and quality of pork meat

Comparison of the effects of low-dose vs. high-dose aminophylline on lung function in experimental meconium aspiration syndrome

A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation

Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions

Cereal grain resorcinolic lipids inhibit H2O2-induced peroxidation of biological membranes

Interaction of N-alkoxymethyl-N-[substituted] benzylammonium antioxidants with model membranes

Aromatic indolinic aminoxyls as antioxidants in cardiac sarcoplasmic reticulum lipid and protein oxidation

The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat

The effect of PUFA containing seeds on quality of rice cakes