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- 저자 : Iwona Konopka (검색결과 2 건)
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Iwona Konopka,Małgorzata Tańska,Alicja Faron,Sylwester Czaplicki 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.3
Changes in the free ferulic acid (FFA) contentsand antioxidant properties during bread making processeswere determined. Experimental breads were produced fromwhole meal and white wheat and rye flours, and fermentedusing either baker’s yeast or sourdough starter. Sourdoughfermented bread contained the highest content of FFA. Release of occurred mainly during dough fermentation. Afurther increase in the ferulic acid content in the breadcrumb and a decrease in the crust was observed. Totalantioxidant properties of sourdough bread, defined as thesum of lipophilic and hydrophilic compound activities,were significantly (p<0.05) higher than for yeast bread. Sourdough bread contained more methanol soluble phenoliccompounds, proteins, tocochromanols, and oxidized productsof fatty acids than yeast bread. The equilibrium betweenthe anti- and pro-oxidative compound contents resulted insimilar antioxidant properties for bread using both types offermentation, and to results observed for the flour used forbaking.
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Grzegorz Da˛browski,Iwona Konopka,Sylwester Czaplicki 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
This study was conducted to show impact of supercritical fluid extraction using pure SC-CO2 or SCCO2 enriched by 2, 6, and 10% of acetone, simultaneously varied by the extraction time (1 vs. 5 h), on the quality of chia seed oils. Obtained oils were relatively similar in the fatty acid composition, but they differed in total content of phytochemicals (from 4956 to 6391 mg/kg of oil). Among them, three oils were the most different: oil extracted 1 h with pure SC-CO2 (the most abundant in squalene, sterols, and tocopherols), oil extracted 5 h with pure SC-CO2 (the poorest in squalene, polyphenols, and carotenoids, with medium level of sterols and tocopherols) and oil extracted 1 h with SC-CO2 enriched by 10% acetone (the most abundant in polyphenols and carotenoids). Such unique chia oils can be valuable for special market needs, such as cosmetics, pharmaceuticals, functional food or diet supplement production.
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