Autor: Sinkovic, L. - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Elemental composition and nutritional characteristics of Cucurbita pepo subsp. Pepo seeds, oil cake and pumpkin oil
Autorzy:: Sinkovic, L.
Kolmanic, A.
Powiązania:: https://bibliotekanauki.pl/articles/1192809.pdf
Data publikacji:: 2021
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:: oil seed pumpkins
oil cakes
proteins
fats
fatty acid
elements
Opis:: The objectives of the present study were to investigate multi-elemental and nutritional characteristics of dry pumpkin seeds, oil cake and pumpkin oil from different cultivars of oil seed pumpkin (Cucurbita pepo subsp. pepo var. styriaca, Cucurbitaceae). Two traditional oil seed pumpkin cultivars (Slovenska golica, Gleisdorfer Ölkürbis) and three hybrid cultivars (GL Maximal, GL Rustical, GL Opal) were studied. Dry pumpkin seeds were processed in an industrial scale oil mill into pumpkin seed oils whereby leaving oil cake as a by-product. Multi-elemental composition, dry matter, crude proteins and fats were analysed in pumpkin seeds and oil cake from all cultivars. A total of fourteen elements (P, K, Mg, S, Na, Ca, Fe, Zn, Mn, Cu, Mo, Cr, Co, V) were determined. Crude proteins in pumpkin seeds and oil cake ranged within 38.3-39.5% and 65.3-68.9%, while crude fats made up 47.1-49.8% and 8.7-10.3%, respectively. The highest protein content in seeds was found for GL Maximal, and in oil cake for GL Opal. Content of most elements in oil cake was twice as high as in seeds. The oil yield when processing pumpkin seeds into pumpkin oil was 39.7-41.5%. The highest relative fatty acid content in pumpkin oil was achieved by linoleic (C18:2; 46.1%), followed by oleic (C18:1; 34.2%) and stearic acid (C16:0; 12.3%). Differences in fatty acid oil composition were observed. Traditional cultivars had a higher content of oleic and lower content of linoleic acid than hybrid cultivars. Among all the cultivars, Gleisdorfer Ölkürbis had the highest oleic acid content, while GL Maximal was the richest in linoleic acid. The content of the analysed compounds in oil cakes suggest that these can be a valuable source of protein and minerals for the food processing industry.
Źródło:: Journal of Elementology; 2021, 26, 1; 97-107
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Grain characteristics of eleven buckwheat varieties (Fagopyrum spp.) grown under Central European climatic conditions
Autorzy:: Sinkovič, L.
Meglič, V.
Pipan, B.
Powiązania:: https://bibliotekanauki.pl/articles/53353286.pdf
Data publikacji:: 2024
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:: Common buckwheat and Tartary buckwheat are the most extensively cultivated and consumed Fagopyrum species worldwide. The evaluation of grain size characteristics and nutritional properties of different buckwheat varieties plays an important role in their effective utilisation and dissemination. Eleven buckwheat varieties (ten common, one Tartary) were cultivated in north-eastern Slovenia, i.e. under the Central European growing conditions, in two consecutive years. Whole grain characterization included various physical properties (TGW – thousand-grain weight, R-width, R-length, L/W ratio), determination of total phenolic compounds (TPC) and multi-element analysis. The TGW ranged from 12.3-29.4 g, the grain length from 4.1-6.8 mm and the grain width from 2.8-5.3 mm, while the mean L/W ratio reached 1.44. According to the TGW, buckwheat varieties were divided into four groups, two groups based on grain length and three groups based on grain width. Under the given growing conditions, the Billy variety developed the largest grains in both years, and La Harpe and Doris had the smallest grains. The TPC varied between 4.4 and 15.3 mg GAE g^-1, and was significantly higher in the Tartary buckwheat variety. The content of macro- (K, Mg, P, Ca, S) and microelements (Na, Cr, Mn, Fe, Co, Cu, Zn, Mo) varied considerably between these varieties. The highest coefficients of variation were found for Fe (51.4%), TPC (39.9%), Ca and Co (34.4%) and Cr (32.9%). A very strong significant positive Pearson correlation (≥0.80) was observed for eight pairs of variables. The present evaluation of buckwheat varieties revealed considerable diversity in the traits among this species grown under Central European conditions.
Źródło:: Journal of Elementology; 2024, 29, 2; 419-431
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Elemental composition and nutritional characteristics of spelt flours and wholemeals
Autorzy:: Sinkovič, L.
Tóth, V.
Rakszegi, M.
Pipan, B.
Powiązania:: https://bibliotekanauki.pl/articles/54104347.pdf
Data publikacji:: 2023
Wydawca:: Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Opis:: Spelt (Triticum spelta) is an ancient wheat that has become a popular raw material for bakery products in the last decade owing to its unique nutritional value. In this study, the elemental and nutritional characteristics were investigated in flours and wholemeals from eleven genetic resources of spelt. Hulled and cleaned spelt grains were analysed for thousand-grain weight (TGW), grain length, and grain width characteristics. Spelt flours and wholemeals were prepared in two laboratory mills and characterised for multi-element composition, protein, total arabinoxylan (TOT-AX) and water-extractable arabinoxylan content (WE-AX). A total of twelve elements belonging to macro- (K, P, Mg, S, Ca) and micro- (Na, Fe, Mn, Zn, Mo, Cu, Cr) elements were determined. The highest coefficient of variation was found for Zn, Na and Cu in flour and for Cr, Na and WE-AX in wholemeal. Proteins ranged from 13.3-21.1%, TOT-AX from 11.4-37.3%, and WE-AX from 4.3-8.0%. Highly significant differences between spelt genetic resources were found for WE-AX, S, Na and TKW and between fractions for all macroelements, Fe, Mn, Zn, Cu, TOT-AX and WE-AX. A very strong positive Pearson correlation (>0.80) between flour and wholemeal was found for P, Zn, WE-AX and four pairs of compositional traits (P-Cu, Zn-P, Zn-Cu, protein-S). The study showed that spelt wholemeal is a higher source of minerals (K, P, Mg, Fe, Mn, Zn) and dietary fibre (total arabinoxylans) compared to spelt flour.
Źródło:: Journal of Elementology; 2023, 28, 1; 27-39
1644-2296
Pojawia się w:: Journal of Elementology
Dostawca treści:: Biblioteka Nauki

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