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  1. 8 Polish Journal of Food and Nutrition Sciences

  2. 7 Żywność Nauka Technologia Jakość. Suplement

  3. 5 Rośliny Oleiste - Oilseed Crops

  4. 4 Bromatologia i Chemia Toksykologiczna

  5. 4 Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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  1. 5 Krygier K.

  2. 4 Kowalski B.

  3. 4 Ratusz K.

  4. 4 Wirkowska M.

  5. 4 Wroniak M.

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  1. 2 2019

  2. 2 2017

  3. 1 2013

  4. 1 2012

  5. 4 2011

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1

Characteristics of rapeseed oils after refining processes in idustrial scale

100%
Platek T., Krygier K.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
1998
|
tom 35
|
nr 1
2

Comparison of oxidative stability of different edible oils

86%
Gromadzka J., Wardencki W.
Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
|
2009
|
tom 03
|
nr 4
3

Oxidative stability of flaxseed meals

86%
Klensporf-Pawlik D., Przybylski R.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Meat quality and carcass indices of pigs fed maize grain silage

86%
Swiatkiewicz M., Hanczakowska E.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
383-388
5

The effect of refrigerator storage on physicochemical properties of selected cold-pressed oils

86%
Sielicka M., Pacholek B., Gierszewski M.
Intercathedra
|
2012
|
tom 28
|
nr 3
Cold-pressed oils as a rich source of polyunsaturated fatty acids and various valuable health promoting compounds, e.g. tocopherols, sterols, squalene, are recommended to be included into diet. An essential limitation to the broad commercialization of these products is their susceptibility to oxidation, which negatively affects safe consumption. In the conducted study 6 commercially available samples of sunflower, rapeseed, pumpkin seed, flaxseed, false flax, blessed milk thistle cold-pressed, non-refined oils were stored at +4 °C for 12 weeks, regularly opened and poured out to simulate real consumers’ storage conditions. The peroxide value, p-anisidine value, iodine value, acid value and colour were determined. The results suggest that refrigerator storage might preserve physicochemical properties of analyzed cold-pressed oils for at least 12 weeks.
6
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Oxidation stability of comminuted meat products with oat addition

86%
Karwowska M., Dolatowski Z. J.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
The research was undertaken to examine the effect of the addition of comminuted out roasted at a temperature of 100°C on the oxidative stability of comminuted meat products during their chill storage. It was demonstrated that values of the redox potential of oat-supplemented products were lower during 30-day storage period as compared to values obtained for the control product. The products enriched with a plant supplement were additionally characterised by higher colour stability than the control product. Values of TBA obtained for experimental meat products suggest that the applied oat supplement exerted a protective effect on fat, inhibiting its oxidation during storage of meat products.
7
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Effect of vitamin E in swine diet on animal growth performance and meat quality parameters

86%
Niculita P., Popa M. E., Ghidurus M., Turtoi M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
Lipid oxidation is the primary cause of deterioration in the quality of frozen meat and meat products. Oxidative deterioration of meat lipids during frozen storage can directly affect the colour, flavour, texture, nutritive value, and safety of food. Natural antioxidants reduce lipid oxidation and as a consequence may improve meat quality. In the present study we investigate the effect of three levels of dietary vitamin E on animal growth performance and on meat oxidation. HPLC analyses were performed in order to assess a-tocopherol levels in blood serum and its deposition in muscles. The oxidative stability of muscle was examined over 7 days of refrigeration storage by means of thiobarbituric acid reactive substances (TBARS). We concluded that supplementation with vitamin E augmented a-tocopherol levels in blood serum and muscles from pig samples receiving 300 mg/kg feed. Moreover lipid oxidation in chilled meat was successfully reduced.
8

An attempt to determine the relationship between chemical composition of wood smoke preparation and its antioxidative properties

86%
Borys A., Platek T., Wegrowski J.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
2000
|
tom 37
9

Biodiesel fuel production from fatty waste

86%
Sendzikiene E., Kazancev K., Makareviciene V., Janulis P.
Tłuszcze Jadalne
|
2005
|
tom 40
|
nr 3-4
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Ocena wybranych wskaznikow jakosciowych przechowywanej oliwy extra virgin

72%
Flaczyk E., Rudzinska M., Gorecka D., Szczepaniak B., Klimczak S., Korczak J.
Rośliny Oleiste - Oilseed Crops
|
2004
|
tom 25
|
nr 1
213-224
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Phenolic extracts from Vaccinium corymbosum L. loaded in microemulsions and liposomes as enhancers of olive oil oxidative stability

72%
Liovic N., Boskovic P., Drvenica I., Jambrak A. R., Dropulic A. M., Kresic G., Nedovic V., Bugarski B., Zoric Z., Pedisic S., Bilusic T.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 1
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1±2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine – Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
12
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Content available

Quality evaluation of lipid fraction of millet groats (Panicum miliaceum L.)

72%
Gorska A., Glowacka R., Manko-Jurkowska D., Wirkowska-Wojdyla M., Brys J., Ostrowska-Ligeza E.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2019
|
tom 596
13

Tea extracts influence on catalytical properties of Fe2plus in lipids

72%
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.
14

Rosemary extract as an inhibitor of oxidation of cold-pressed flaxseed and rapeseed oils

72%
Sielicka M., Malecka M.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 4
15

Effect of supplementing feed with oregano and-or alpha-tocopherol acetate on growth of broiler chickens and oxidative stability of meat

72%
Giannenas I. A., Florou-Paneri P., Botsoglou N. A., Christaki E., Spais A. B.
Journal of Animal and Feed Sciences
|
2005
|
tom 14
|
nr 3
521-535
16

Effect of vitamin A level in fat-added feed mixtures for broiler chickens on oxidative stability of meat lipids

72%
Pieszka M.
Annals of Animal Science
|
2003
|
tom 03
|
nr 1
17

Oxidation stability of biodiesel fuel produced from fatty wastes

72%
Sendzikiene E., Makareviciene V., Janulis P.
Polish Journal of Environmental Studies
|
2005
|
tom 14
|
nr 3
The aim of this work was to examine possibilities to use wastes of animal fat and vegetable oil for the production of biodiesel fuel, evaluating the conformity of the product obtained to the oxidation stability requirements. The oxidation stability of rapeseed oil, linseed oil, tallow and lard fatty acid methyl esters samples and their mixtures was measured by commercial equipment Rancimat 743 applying accelerated oxidation test (Rancimat test) specified in EN 14112. It was found that fatty acid methyl esters of vegetable origin are more stable for oxidation comparing with methyl esters of animal origin. The optimal level of synthetic antioxidants such as butylated hydroxyanizole (BHA) and butylated hydroxytoluene (BHA) for stabilization of fatty acid methyl esters was determined to be 400 ppm (also using synergist – citric acid, 20% of the antioxidant quantity). Mixtures of methyl esters of animal and vegetable origin with antioxidants were more stable compared with pure products. The highest oxidation stability showed mixtures containing 80-90% of fatty acid methyl esters of animal fat and 10-20% of fatty acid methyl esters of vegetable oil with synthetic antioxidants added.
18

Antioxidative properties of smoke preparations obtained from ash and beech wood

72%
Borys A., Platek T., Wegrowski J.
Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego
|
1999
|
tom 36
19
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Characterization of lipids from vegetable bio-oils. II. Thermokinetic evaluation of oxidative stabilities of some vegetable oils

72%
Kowalski B., Pienkowska H., Zadernowski R.
Polish Journal of Food and Nutrition Sciences
|
1993
|
tom 02
|
nr 4
20
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Content available

Comparison of the quality of cold pressed and virgin rapeseed oils with industrially obtained oils

72%
Wroniak M., Krygier K., Kaczmarczyk M.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 1
This work evaluates the quality of cold pressed rapeseed oils as well as virgin oils (from seeds heated before pressing) obtained under laboratory conditions and compares them with the quality of industrially obtained hot pressed, crude, bleached and deodorised oils. The method of obtaining oils did not affect the fatty acid composition. The composition of fatty acids in all oils was typical of the low-erucic rapeseed. The analysed oils did not contain trans fatty acid isomers, with the exception of the deodorised oils after full refining (linoleic and linolenic 1.1%). It was found that the quality of the analysed oils depended significantly on the quality of the method of their production and further processing. The quality of cold pressed and virgin oils was good and in keeping with the expectations for edible oils. Cold pressed oils differed statistically significant from both the virgin type oils and deodorised ones obtained from the same seeds in all the tested parameters: colour, acid and peroxide value, Totox, induction time and only in the case of anisidine value they showed a significantly lower value. Cold pressed oils (5.08 h) were less stable in Rancimat test in comparison with oils after full refining (5.37 h). The highest content of tocopherols was characteristic for crude oils (58.4 mg/100g). The refining process caused a decrease by over 40% of tocopherol content in fully refined oils. A higher by 25% content of tocopherols and the lack of trans fatty acid isomers speaks for the cold pressed oils.
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