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Jarosława Rutkowska is a professor at the Institute of Human Nutrition Sciences at the Warsaw University of Life Sciences (WULS-SGGW). Her research area is focused on food chemistry and modern methods of food analysis, especially instrumental techniques in food analysis. She is the author of numerous journal articles and books.
Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil. Methods: The dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed. Results: There was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality. Conclusions: Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.
Milena Kupiec; Anna Zbikowska; Katarzyna Marciniak-Lukasiak; Katarzyna Zbikowska; Małgorzata Kowalska; Hanna Kowalska; Jarosława Rutkowska. Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International Journal of Molecular Sciences 2021, 22, 9220 .
AMA StyleMilena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Małgorzata Kowalska, Hanna Kowalska, Jarosława Rutkowska. Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value. International Journal of Molecular Sciences. 2021; 22 (17):9220.
Chicago/Turabian StyleMilena Kupiec; Anna Zbikowska; Katarzyna Marciniak-Lukasiak; Katarzyna Zbikowska; Małgorzata Kowalska; Hanna Kowalska; Jarosława Rutkowska. 2021. "Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value." International Journal of Molecular Sciences 22, no. 17: 9220.
This study aimed at assessing the composition of bioactive compounds, including ascorbic acid, carotenoids and polyphenols, the volatile compound profile and the antioxidant activity of red arils (RAs) of Taxus baccata L. grown in diverse locations in Poland. Among the carotenoids assayed in high quantities (3.3–5.42 μg/g), the lycopene content (2.55–4.1 μg/g) was remarkably higher than that in many cultivated fruits. Samples collected from three sites were distinguished by higher amounts of ascorbic acid (125 mg/100 g, on average) than those found in many cultivated berries. Phenylpropanoids quantitatively dominated among the four groups of phenolic compounds. Chromatographic separation enabled the detection of two phenylpropanoid acids: ferulic and p-coumaric. Irrespectively of the growth site, RAs contained substantial amounts of (-)-epicatechin (1080 μg/100 g, on average). A higher ability to scavenge DPPH● and ABTS●+ radicals was found in the hydrophilic fraction of RAs from two sites (Warsaw and Koszalin) compared with the other two sites. The volatile compound profile of RAs was dominated by alcohols, followed by ketones, esters and aldehydes. The presence of some volatiles was exclusively related to the specific growth site, which may be regarded as a valuable indicator. The combination of bioactive and volatile compounds and the fairly good antioxidant potential of RAs render them an attractive source for preparing functional foods.
Małgorzata Tabaszewska; Agata Antoniewska; Jaroslawa Rutkowska; Łukasz Skoczylas; Jacek Słupski; Radosława Skoczeń-Słupska. Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils. Molecules 2021, 26, 4474 .
AMA StyleMałgorzata Tabaszewska, Agata Antoniewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Radosława Skoczeń-Słupska. Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils. Molecules. 2021; 26 (15):4474.
Chicago/Turabian StyleMałgorzata Tabaszewska; Agata Antoniewska; Jaroslawa Rutkowska; Łukasz Skoczylas; Jacek Słupski; Radosława Skoczeń-Słupska. 2021. "Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of Taxus baccata L. Red Arils." Molecules 26, no. 15: 4474.
The aim of this study, focused on the nutritional value of wild berries, was to determine the contents of macronutrients, profiles of fatty (FAs) and amino acids (AAs), and the contents of selected elements in red arils (RA) of Taxus baccata L., grown in diverse locations in Poland. Protein (1.79–3.80 g/100 g) and carbohydrate (18.43–19.30 g/100 g) contents of RAs were higher than in many cultivated berries. RAs proved to be a source of lipids (1.39–3.55 g/100 g). Ten out of 18 AAs detected in RAs, mostly branched-chain AAs, were essential AAs (EAAs). The EAAs/total AAs ratio approximating were found in animal foods. Lipids of RA contained seven PUFAs, including those from n-3 family (19.20–28.20 g/100 g FA). Polymethylene-interrupted FAs (PMI-FAs), pinolenic 18:3Δ5,9,12; sciadonic 20:3Δ5,11,14, and juniperonic 20:4Δ5,11,14,17, known as unique for seeds of gymnosperms, were found in RAs. RAs may represent a novel dietary source of valuable n-3 PUFAs and the unique PMI-FAs. The established composition of RAs suggests it to become a new source of functional foods, dietary supplements, and valuable ingredients. Because of the tendency to accumulate toxic metals, RAs may be regarded as a valuable indicator of environmental contamination. Thus, the levels of toxic trace elements (Al, Ni, Cd) have to be determined before collecting fruits from natural habitats.
Małgorzata Tabaszewska; Jaroslawa Rutkowska; Łukasz Skoczylas; Jacek Słupski; Agata Antoniewska; Sylwester Smoleń; Marcin Łukasiewicz; Damian Baranowski; Iwona Duda; Jörg Pietsch. Red Arils of Taxus Baccata L.—A New Source of Valuable Fatty Acids and Nutrients. Molecules 2021, 26, 723 .
AMA StyleMałgorzata Tabaszewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Agata Antoniewska, Sylwester Smoleń, Marcin Łukasiewicz, Damian Baranowski, Iwona Duda, Jörg Pietsch. Red Arils of Taxus Baccata L.—A New Source of Valuable Fatty Acids and Nutrients. Molecules. 2021; 26 (3):723.
Chicago/Turabian StyleMałgorzata Tabaszewska; Jaroslawa Rutkowska; Łukasz Skoczylas; Jacek Słupski; Agata Antoniewska; Sylwester Smoleń; Marcin Łukasiewicz; Damian Baranowski; Iwona Duda; Jörg Pietsch. 2021. "Red Arils of Taxus Baccata L.—A New Source of Valuable Fatty Acids and Nutrients." Molecules 26, no. 3: 723.
This study was performed in order to assess technological characteristics, proximate composition, fatty acids profile, and microbiological safety of sous-vide processed salmon in comparison with steaming and roasting. The cooking loss was lower in the sous-vide method (6.3–9.1%) than in conventional methods (11.6–16.2%). The preparation of salmon using sous-vide was more time- and energy-consuming than steaming. The dry matter content of the salmon fillets was higher in conventionally processed samples than sous-vide due to the evaporation of water, and it was connected with total protein (r = 0.85) and lipid content (r = 0.73). Analysis of the fatty acids profile only revealed significant differences in six fatty acids. All of the heat treatment methods ensured microbiological safety with regard to coagulase-positive Staphylococcus, E. coli, Listeria monocytogenes, and Salmonella spp. However, in sous-vide (57 °C, 20 min) and steamed samples after storage Enterobacteriaceae bacteria (4) was detected. Summing up, high parameters of sous-vide salmon cooking, when considering both technological parameters, nutritional value, and microbiological status should be recommended.
Artur Głuchowski; Ewa Czarniecka-Skubina; Jarosława Rutkowska. Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products. Molecules 2020, 25, 5661 .
AMA StyleArtur Głuchowski, Ewa Czarniecka-Skubina, Jarosława Rutkowska. Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products. Molecules. 2020; 25 (23):5661.
Chicago/Turabian StyleArtur Głuchowski; Ewa Czarniecka-Skubina; Jarosława Rutkowska. 2020. "Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products." Molecules 25, no. 23: 5661.
The study aimed at assessing the composition, including the profile of volatile compounds and amino acids, of farmhouse cheese manufactured from the raw milk of the White-Backed native cow breed during four stages of ripening (0, 7, 14 and 21 days). Throughout the ripening period the cheese samples were distinguished by high nutritional value (protein content 22.5%; content of essential amino acids 48 g/100 g protein on average). Slight enhancement of non-essential amino acids content resulted only due to increased presence of glutamic acid during ripening period. A total of 33 volatile compounds were identified in the headspace of the cheeses. Seven compounds namely, acetic acid, 2-butanone, 3-hydroxy-2-butanone, hexanal, ethanol, toluene, and ethyl hexanoate, were detected in substantial amounts in cheese samples from days 7–21 of ripening and can be considered key compounds in this type of cheese. The absence of food pathogens is an indication of the high quality of farmhouse cheese manufactured from the milk of the White-Backed cow breed. In conclusion, the presence of this type of cheese on food market should attract consumers looking for traditional food, which in turn could improve the economic situation of small, family-owned farms rearing White-Backed cattle.
Anna Teter; Joanna Barłowska; Jolanta Król; Aneta Brodziak; Jaroslawa Rutkowska; Zygmunt Litwińczuk. Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed. LWT 2020, 129, 109602 .
AMA StyleAnna Teter, Joanna Barłowska, Jolanta Król, Aneta Brodziak, Jaroslawa Rutkowska, Zygmunt Litwińczuk. Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed. LWT. 2020; 129 ():109602.
Chicago/Turabian StyleAnna Teter; Joanna Barłowska; Jolanta Król; Aneta Brodziak; Jaroslawa Rutkowska; Zygmunt Litwińczuk. 2020. "Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed." LWT 129, no. : 109602.
The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25–7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.
Jaroslawa Rutkowska; Agata Antoniewska; Montserrat Martinez-Pineda; Agnieszka Nawirska-Olszańska; Anna Zbikowska; Damian Baranowski. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants 2020, 9, 394 .
AMA StyleJaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants. 2020; 9 (5):394.
Chicago/Turabian StyleJaroslawa Rutkowska; Agata Antoniewska; Montserrat Martinez-Pineda; Agnieszka Nawirska-Olszańska; Anna Zbikowska; Damian Baranowski. 2020. "Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol." Antioxidants 9, no. 5: 394.
Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast β-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more β-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with β-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability.
Anna Żbikowska; Milena Kupiec; Iwona Szymanska; Klaudia Osytek; Małgorzata Kowalska; Katarzyna Marciniak-Lukasiak; Jaroslawa Rutkowska. Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products. Agriculture 2020, 10, 126 .
AMA StyleAnna Żbikowska, Milena Kupiec, Iwona Szymanska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Lukasiak, Jaroslawa Rutkowska. Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products. Agriculture. 2020; 10 (4):126.
Chicago/Turabian StyleAnna Żbikowska; Milena Kupiec; Iwona Szymanska; Klaudia Osytek; Małgorzata Kowalska; Katarzyna Marciniak-Lukasiak; Jaroslawa Rutkowska. 2020. "Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products." Agriculture 10, no. 4: 126.
The effects of boiling, roasting and sous-vide on the cooking loss, lipid and water content, lipid oxidation, fatty acids (FAs) contents and volatile profile (VC) of rabbit meat were studied. Sous-vide resulted in lower cooking loss (20.12%) as compared with boiling (30.66%) and roasting (32.28%). Cooked meat (C-meat) contained higher amount of lipids: sous-vide (6.30%), boiling (5.91%), roasting (4.83%), as compared with raw meat (R-meat; 4.24%). Cooking increased saturated FAs content of C-meat, but decreased the atherogenic palmitic acid by 3–7%. Decreased content of polyunsaturated FAs in C-meat with more evidenced effect of roasting (14%) than boiling and sous-vide (7 and 6% respectively) resulted in formation lipid oxidation products (LOPs). Thus, cooking increased the contents of hydroperoxides: 13-, 6- and 7.5-fold after roasting, sous-vide and boiling, respectively, as compared with R-meat. Roasted meat contained about twice more secondary LOPs than boiled meat. Dominating VCs were aldehydes; their amounts increased 13-, 9- and 7-fold in roasted, boiled and sous-vide meat, respectively, compared with R-meat. Cooking resulted in increasing or generating new VCs in meat: eight hydrocarbons, 1-pentanol and 2-penthylpyridine in roasted meat, furans: 2-ethyl and 2-penthyl in boiled meat, three sulfur-containing compounds in sous-vide meat.
Ewa Rasinska; Jaroslawa Rutkowska; Ewa Czarniecka-Skubina; Krzysztof Tambor. Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat. LWT - Food Science and Technology 2019, 110, 64 -70.
AMA StyleEwa Rasinska, Jaroslawa Rutkowska, Ewa Czarniecka-Skubina, Krzysztof Tambor. Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat. LWT - Food Science and Technology. 2019; 110 ():64-70.
Chicago/Turabian StyleEwa Rasinska; Jaroslawa Rutkowska; Ewa Czarniecka-Skubina; Krzysztof Tambor. 2019. "Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat." LWT - Food Science and Technology 110, no. : 64-70.
The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhubited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05 – 23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.
Agata Antoniewska; Jaroslawa Rutkowska; Montserrat Martinez Pineda. Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits. Food Chemistry 2019, 286, 376 -387.
AMA StyleAgata Antoniewska, Jaroslawa Rutkowska, Montserrat Martinez Pineda. Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits. Food Chemistry. 2019; 286 ():376-387.
Chicago/Turabian StyleAgata Antoniewska; Jaroslawa Rutkowska; Montserrat Martinez Pineda. 2019. "Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits." Food Chemistry 286, no. : 376-387.
Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles (N) on the rate of fat degradation in cookies with oat flakes and their sensory properties. In this work, the antioxidant effect of natural extracts antioxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC) and by peroxide value, anisidine value and specific UV extinctions (K value). Moreover, cookies were subjected to sensory analysis and to instrumental measurements of color changes. The extracts used in the study had an influence on the rate of fat oxidation changes in cookies after baking and also during 3 months of storage. The most effective fat degradation inhibitor was the extract with GT in 1% addition, while the most unfavorable change was observed in fat with the lowest addition of N extract (0.5%). It was observed that the applied plant extracts did not significantly reduce the sensory properties of the products. The most desirable products were the cookies with 1% GT extract and those with the highest proportion of blackcurrant seed extract (1.5%).
Anna Zbikowska; Mariola Kozlowska; Andrzej Poltorak; Malgorzata Kowalska; Jaroslawa Rutkowska; Milena Kupiec. Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies. Journal of Thermal Analysis and Calorimetry 2018, 134, 1101 -1111.
AMA StyleAnna Zbikowska, Mariola Kozlowska, Andrzej Poltorak, Malgorzata Kowalska, Jaroslawa Rutkowska, Milena Kupiec. Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies. Journal of Thermal Analysis and Calorimetry. 2018; 134 (2):1101-1111.
Chicago/Turabian StyleAnna Zbikowska; Mariola Kozlowska; Andrzej Poltorak; Malgorzata Kowalska; Jaroslawa Rutkowska; Milena Kupiec. 2018. "Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies." Journal of Thermal Analysis and Calorimetry 134, no. 2: 1101-1111.
Agata Antoniewska; Jaroslawa Rutkowska; Montserrat Martinez Pineda; Agata Adamska. Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. LWT - Food Science and Technology 2018, 89, 217 -223.
AMA StyleAgata Antoniewska, Jaroslawa Rutkowska, Montserrat Martinez Pineda, Agata Adamska. Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. LWT - Food Science and Technology. 2018; 89 ():217-223.
Chicago/Turabian StyleAgata Antoniewska; Jaroslawa Rutkowska; Montserrat Martinez Pineda; Agata Adamska. 2018. "Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour." LWT - Food Science and Technology 89, no. : 217-223.
The study aimed at quantifying fatty acids (FA), especially the health-promoting ones, in cuts of rabbit meat. Loin, containing mostly glycolytic muscles, had less lipids than cuts containing oxidative (hind leg) or intermediate muscles (foreleg and brisket). Brisket had the highest polyunsaturated FA (PUFA), odd- and branched-chain FAs (OBCFA) and palmitoleic acid C16:1 n-7 contents, better n-6/n-3 proportion, advantageous nutritional indexes (AI, TI, H/H) than other cuts. Hind leg contained less atherogenic saturated FAs (LCSFA) than other cuts. Foreleg was rich in two important n-3 LC-PUFAs: C20:5 and C22:5. The results suggest that apart from the preferred cuts (loin and hind leg) used in gastronomy, brisket and foreleg should be included for being rich in nutritionally valuable PUFA, especially from the n-3 family. Daily portion (250 g) of foreleg would cover 16% of the requirement for EPA and DHA, and the same amount of brisket or hind leg—11%.
Ewa Rasinska; Ewa Czarniecka-Skubina; Jarosława Rutkowska. Fatty acid and lipid contents differentiation in cuts of rabbit meat. CyTA - Journal of Food 2018, 16, 807 -813.
AMA StyleEwa Rasinska, Ewa Czarniecka-Skubina, Jarosława Rutkowska. Fatty acid and lipid contents differentiation in cuts of rabbit meat. CyTA - Journal of Food. 2018; 16 (1):807-813.
Chicago/Turabian StyleEwa Rasinska; Ewa Czarniecka-Skubina; Jarosława Rutkowska. 2018. "Fatty acid and lipid contents differentiation in cuts of rabbit meat." CyTA - Journal of Food 16, no. 1: 807-813.
Agata Adamska; Ewa Rasińska; Jarosława Rutkowska; Agata Antoniewska. Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market. CyTA - Journal of Food 2017, 15, 639 -645.
AMA StyleAgata Adamska, Ewa Rasińska, Jarosława Rutkowska, Agata Antoniewska. Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market. CyTA - Journal of Food. 2017; 15 (4):639-645.
Chicago/Turabian StyleAgata Adamska; Ewa Rasińska; Jarosława Rutkowska; Agata Antoniewska. 2017. "Fatty acid profile of commercialCamembert- andBrie-type cheeses available on the Polish market." CyTA - Journal of Food 15, no. 4: 639-645.
The aim of this study was to determine the fatty acid (FA) profile of Simmental cow milk in relation to lipid intake in feeds and their composition, and to compare it with FA composition of milk from cows of Polish Holstein-Friesian (PHF) breed. To this end, 104 milk samples were collected from Simmental cows and 52 milk samples derived from PHF breed were taken over a 2-year period. The season significantly influenced both contents of lipid, dry matter and crude protein as well as FA content in lipids extracted from forages. Winter and autumn seasons were characterized by a significantly higher intake of lipids with forages resulting from the intake of fresh silages, compared with the other seasons when the animals were fed stored silages. This was reflected in the highest content of conjugated linoleic acid (CLA) c-9 t-11 C18:2 in milk from the autumn season. Compared with PHF, milk from Simmentals had a higher content of short-chain saturated FAs (SCSFAs) and was characterized by great differences in FA contents determined in the group of odd- and branched-chain FAs (OBCFAs). Milk from Simmental cows had the butyric acid C4:0 and iso C15:0 content of 4.99 and 1.20 g/100 g FA on average, respectively, which have been associated with benefits for human health.
Agata Adamska; Jarosława Rutkowska; Wiesław Przybylski. Comparison of Fatty Acid Composition of Milk from Simmental and Polish Holstein-Friesian Cows in Different Production Seasons. Annals of Animal Science 2016, 16, 1211 -1225.
AMA StyleAgata Adamska, Jarosława Rutkowska, Wiesław Przybylski. Comparison of Fatty Acid Composition of Milk from Simmental and Polish Holstein-Friesian Cows in Different Production Seasons. Annals of Animal Science. 2016; 16 (4):1211-1225.
Chicago/Turabian StyleAgata Adamska; Jarosława Rutkowska; Wiesław Przybylski. 2016. "Comparison of Fatty Acid Composition of Milk from Simmental and Polish Holstein-Friesian Cows in Different Production Seasons." Annals of Animal Science 16, no. 4: 1211-1225.
The main aim of this study was to determine consumer preferences by school-aged children and selected quality indicators of new, highly nutritive grain bars designed as a snack during school break. Consumer acceptance was evaluated by the scaling method using a five-point mimic hedonic scale. Triacylglycerols (TAG) and fatty acids (FA) composition was assayed in fats extracted from the designed bars (fresh and stored) by gas chromatography. Contents of oxidation and hydrolysis products were determined using peroxide value (PV), anisidine value (AnV), and acidic value (AV). The antioxidant activity of the ethanolic extract from bars was measured by scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and Folin-Ciocalteau methods. The overall liking of bars was high (4.05 pts on average in the 5-point scale). The majority of children (71%) scored the designed bars as tasty and very tasty. The designed products contained 22.3% of fat with about 44 g/100 g FA of valuable fatty acids, e.g., short-chain saturated fatty acids (SCSFA), monounsaturated fatty acids (MUFA) and odd and branched chain fatty acids (OBCFA), recommended for young organisms. The content of CN52, CN54, CN50 and CN46 triacylglycerols (TAGs) (about 49 g/100 g TAG) was due to both milk and cocoa fat. Storage of bars did not influence their content of oxidation and hydrolysis products, resulting from a substantial content of total phenolics (TPC) (53.64 mg GAE/100 mL of extract) and DPPH scavenging activity at the level of 24%. The designed bars may be an interesting confectionery product for children and an alternative to snacks currently available in school shops.
Małgorzata Białek; Jaroslawa Rutkowska; Justyna Radomska. Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children. Polish Journal of Food and Nutrition Sciences 2016, 66, 211 -219.
AMA StyleMałgorzata Białek, Jaroslawa Rutkowska, Justyna Radomska. Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children. Polish Journal of Food and Nutrition Sciences. 2016; 66 (3):211-219.
Chicago/Turabian StyleMałgorzata Białek; Jaroslawa Rutkowska; Justyna Radomska. 2016. "Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children." Polish Journal of Food and Nutrition Sciences 66, no. 3: 211-219.
The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxide value, PV) and secondary (Anisidine value, AV; thiobarbituric acid reactive substances, TBARS) lipid oxidation products and fatty acids profile were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterised by a low PV (1.45 and 4.90 meq of O/kg of fat in margarine and butter cookies, respectively). The AV increased during storage both in margarine and in butter cookies. Losses of PUFA in margarine cookies (0.34%) apply mainly to α-linolenic acid. It appears safe to incorporate 100 mg and 250 mg of CPE into margarine cookies stored for 9 weeks and 1000 mg of CPE into butter cookies stored for 9 weeks. The incorporation of 1000 mg CPE into cookies resulted in a significant increase in the intensity of astringent taste, acidic taste, off-taste and off-flavour.
Malgorzata Bialek; Jaroslawa Rutkowska; Agnieszka Bialek; Agata Adamska. Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract. Polish Journal of Food and Nutrition Sciences 2016, 66, 77 -84.
AMA StyleMalgorzata Bialek, Jaroslawa Rutkowska, Agnieszka Bialek, Agata Adamska. Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract. Polish Journal of Food and Nutrition Sciences. 2016; 66 (2):77-84.
Chicago/Turabian StyleMalgorzata Bialek; Jaroslawa Rutkowska; Agnieszka Bialek; Agata Adamska. 2016. "Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract." Polish Journal of Food and Nutrition Sciences 66, no. 2: 77-84.
Effects of partial replacement of wheat flour with pumpkin seed flour on quality indices of muffins for children were studied. Fatty acid (FA) composition, peroxide value (PV), anisidine value (AnV) and conjugated diene (CD) and triene (CT) contents were assayed in lipids extracted from muffins and related to storage time. Both PV and AnV values increased with the increasing content of pumpkin seed flour. Regardless the pumpkin seed flour share, the content of CD was higher than of CT in muffins. As the replacement of wheat flour with pumpkin seed flour increased, the nutritional value of muffins improved. It appears appropriate to incorporate 33% of pumpkin seed flour into muffins stored for 2 weeks without special packaging conditions. More than 71% of the children evaluated muffins containing 33% of pumpkin seed flour as ‘tasty’ and ‘very tasty’. The experimental muffin formulation resulted in a novel product suitable for children’s nutrition.
Małgorzata Białek; Jaroslawa Rutkowska; Agata Adamska; Ewelina Bajdalow. Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA - Journal of Food 2015, 1 -8.
AMA StyleMałgorzata Białek, Jaroslawa Rutkowska, Agata Adamska, Ewelina Bajdalow. Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CyTA - Journal of Food. 2015; ():1-8.
Chicago/Turabian StyleMałgorzata Białek; Jaroslawa Rutkowska; Agata Adamska; Ewelina Bajdalow. 2015. "Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children." CyTA - Journal of Food , no. : 1-8.
Anna Żbikowska; Małgorzata Kowalska; Jarosława Rutkowska; Mariola Kozłowska; Sylwia Onacik-Gür. Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria 2015, 16, 25 -35.
AMA StyleAnna Żbikowska, Małgorzata Kowalska, Jarosława Rutkowska, Mariola Kozłowska, Sylwia Onacik-Gür. Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products [pdf]. Acta Scientiarum Polonorum Technologia Alimentaria. 2015; 16 (1):25-35.
Chicago/Turabian StyleAnna Żbikowska; Małgorzata Kowalska; Jarosława Rutkowska; Mariola Kozłowska; Sylwia Onacik-Gür. 2015. "Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products [pdf]." Acta Scientiarum Polonorum Technologia Alimentaria 16, no. 1: 25-35.
The etiology of diet-related disorders is closely associated with dietary factors. A special role is attributed to intake of fat and fatty acid profile, both quantitative and qualitative. For prevention and treatment of the abovementioned diseases a proper supply of unsaturated fatty acids plays a significant role, because of their particular importance to health. γ-Linolenic acid (GLA), with three double bonds in the carbon chain, also known as all-cis 6,9,12-octadecatrienoic acid, belongs to the n-6 family of fatty acids. It plays biologically important functions in the human body, such as being a substrate for eicosanoids synthesis, involvement in the transport and oxidation of cholesterol, and being one of the components of lipid membrane. Its inadequate dietary intake or impaired formation is the cause of many inflammatory and degenerative diseases. A rich source of this fatty acid is vegetable oils, until recently used mainly in folk medicine. Nowadays, studies conducted both in animal models and in humans suggest its health-promoting properties in the prevention and treatment of atopic dermatitis, cardiovascular diseases, diabetes, cancers and rheumatoid arthritis.
Małgorzata Białek; Jaroslawa Rutkowska. The importance of γ-linolenic acid in the prevention and treatment. Postępy Higieny i Medycyny Doświadczalnej 2015, 69, 892 -904.
AMA StyleMałgorzata Białek, Jaroslawa Rutkowska. The importance of γ-linolenic acid in the prevention and treatment. Postępy Higieny i Medycyny Doświadczalnej. 2015; 69 ():892-904.
Chicago/Turabian StyleMałgorzata Białek; Jaroslawa Rutkowska. 2015. "The importance of γ-linolenic acid in the prevention and treatment." Postępy Higieny i Medycyny Doświadczalnej 69, no. : 892-904.
Fatty acid (FA) composition of bovine milk fat from cream samples, originating from three regions of Poland (one mountainous and two lowland ones) and collected within 2 years, was analysed aiming at identifying the region of production by applying principal component analysis (PCA). From the 44 FAs identified by gas chromatography, two groups were discerned: seasonally variable (n=17) and non-seasonal (n=7). The biplots showed that different FAs could serve as markers of geographical origin of cream samples. The CLA, vaccenic acid, C18:39c12c15c, total C18:1 trans and C18:39c12c15c n-6 (GLA) were found indicative of mountainous regions, and the short-chain saturated FAs (SCFA; C4:0-C11:0) - of the lowland ones. The Opole province was characterised by a high content of linoleic acid. It was concluded that the origin of a cream sample could be fairly well identified by gas chromatography combined with chemometric analysis of milk fat FAs.
Jaroslawa Rutkowska; Małgorzata Białek; Agata Adamska; Anna Zbikowska. Differentiation of geographical origin of cream products in Poland according to their fatty acid profile. Food Chemistry 2015, 178, 26 -31.
AMA StyleJaroslawa Rutkowska, Małgorzata Białek, Agata Adamska, Anna Zbikowska. Differentiation of geographical origin of cream products in Poland according to their fatty acid profile. Food Chemistry. 2015; 178 ():26-31.
Chicago/Turabian StyleJaroslawa Rutkowska; Małgorzata Białek; Agata Adamska; Anna Zbikowska. 2015. "Differentiation of geographical origin of cream products in Poland according to their fatty acid profile." Food Chemistry 178, no. : 26-31.