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Camelina sativa Seeds and Oil as Ingredients in Model Muffins in Order to Enhance Their Health-Promoting Value
The aim of this study was to see whether it is possible to add camelina oil and seeds as ingredients in muffins in order to enhance their health-promoting value, such as their bioactive compound content, while maintaining the organoleptic attributes considered desirable by consumers. Camelina oil is characterised by a high linolenic acid content. Four types of muffins were prepared for analysis: MBnO—control muffins (containing 11.85% rapeseed oil), MCsO—muffins containing camelina oil instead of rapeseed oil, MCsS—muffins containing 6.65% camelina seeds in relation to the mass of prepared dough, and MCsOS—muffins containing both camelina oil and camelina seeds. The change in the fatty acid profile in muffins with the addition of camelina oil was significant; however, it was found that, as a result of thermal treatment, lower amounts of saturated fatty acids were formed. Among all the investigated experimental variants, muffins were characterised by the highest contents of all the phenolic acids analysed. The substitution of rapeseed oil with camelina oil had no negative effect on most of the organoleptic attributes of the muffins. Moreover, thanks to a greater content of carotenoids, camelina oil had an advantageous effect on the improvement of product colour, thus improving its overall desirability.
Profile of Polyphenols, Fatty Acids, and Terpenes in Henola Hemp Seeds Depending on the Method of Fertilization
Botanical varieties of hemp differ in chemical composition, plant morphology, agronomy, and industrial suitability. Hemp is popular for cultivation for the production of cannabinoid oil, fiber production, biomass, etc. The fertilization process is one of the most important factors affecting the plant, both its condition and chemical composition. So far, research has been carried out proving that hemp is a valuable source of, among others: fatty acids, amino acids, acids, vitamins, numerous micro- and macroelements, and antioxidant compounds. In this experiment, it was decided to check the possibility of harvesting hemp panicles twice in one year. The purpose of this treatment is to use one plant to produce cannabidiol oil and grain. The main aim of the research was to determine bioactive compounds in hemp seeds and to determine whether the cultivation method affects their content and quantity. Based on the research conducted, it was observed that hemp can be grown in two directions at the same time and harvested twice because its health-promoting properties do not lose their value. It was found that regardless of whether hemp is grown solely for seeds or to obtain essential oils and then seeds, the type of fertilization does not affect the content of phenolic acids (e.g., syringic acid: 69.69–75.14 μg/100 g, vanillic acid: 1.47–1.63 μg/100 g). Based on the conducted research, it was found that essential oils can be obtained from one plant in the summer and seeds from Henola hemp cultivation in the autumn, because such a treatment does not affect the content of the discussed compounds.
The Effect of Mineral Fertilization on the Content of Bioactive Compounds in Hemp Seeds and Oil
The popularity of hemp cultivation for industrial purposes has been steadily growing for many years. With the addition of products derived from these plants to the Novel Food Catalogue, maintained by the European Commission, a significant increase in interest in hemp food is also expected. The aim of the study was to determine the characteristics of hempseed, oil, and oil cake samples produced from experimental plots grown in different conditions. The research was conducted on the Henola variety, one of the newest and most popular varieties of hemp, recently bred for grain and oil. The content of bioactive compounds in grain and oil has been subjected to detailed chemical analyses in order to determine the effect of fertilization, the method of plant cultivation, and processing conditions on their quantity. The test results and the statistical analysis carried out showed a significant impact of the tested factors on the content of some of the tested bioactive compounds. The obtained results will help in the development of an effective method of cultivation for this hemp variety in order to maximize the content of the desired bioactive compounds per unit of cultivation area.
Antimicrobial Activities Evaluation and Phytochemical Screening of Some Selected Plant Materials Used in Traditional Medicine
Plant extracts are a source of valuable ingredients that can be used in many industries. This paper presents research on the content of selected bioactive compounds in extracts obtained from various plant materials. Raw materials have a documented use in traditional medicine not only in Poland. The tested plants were: bitter melon (fruit), elderberry (flowers, fruit, leaves), wild rose (fruit, flesh, seeds), mountain ash (fruit), guelder rose (fruit), and sea buckthorn (fruit, leaves, pomace). The main goal of these tests is to indicate the potential raw materials that may constitute an alternative source of bioactive compounds with antimicrobial activity. The plant material was tested for the content of bioactive antioxidant compounds and possible antimicrobial activity. The content of polyphenols (phenolic acids and flavonoids) was analyzed using UPLC/PDA, sterols, organic acids, and other bioactive compounds. The minimum inhibitory concentration (MIC) was determined. The total free phenolic acids (TPC) and total free flavonoids (TFC) of all plant raw materials was varied and ranged from 0.21 (mg RUTE/1 g of extract) to 38.30 mg RUTE/1 g of extract) for TFC. The concentration of sterols was, on average, about 10 mg/1 g of extract. The value of approx. 20 mg/1 g of the extract was recorded for bitter melon and beach rose. The content of organic acids was about 1.5 mg/1 g of the extract to even 13 mg/1 g of the extract for sea buckthorn berries. The most sensitive to the extracts’ activity were the following bacteria: M. luteus, P. mirabilis, P. fragii, S. enteritidis, and E. coli. The tested plant materials can be used in various industries as a source of bioactive compounds of an antibacterial nature.
Roasting Temperature as a Factor Modifying the Caffeine and Phenolic Content of Ethiopian Coffee
The functional properties of coffee are mainly attributed to bioactive compounds, primarily caffeine and polyphenols. Their quantitative and qualitative profile depends on many factors, including the roasting process. The study aimed to assess the effect of different roasting conditions on the caffeine content and polyphenol composition of the Ethiopian variety Coffea arabica L. (from two regions: Sidama and Jimma). In total, 21 bioactive compounds were identified, including caffeine, 14 phenolic acids, 3 flavonoid glycosides, and 3 flavonoids. It was found that chlorogenic acid had the highest concentration of all phenolic compounds in the Jimma and Sidama varieties, regardless of the degree of roasting. Studies have shown that the initial stage of coffee roasting (light roast) affects chlorogenic acid content—its level increases compared to green coffee, but then decreases in subsequent roasting stages (medium and dark roast). In contrast, the concentration of caffeic acid decreases during the light roast stage, while it increases during the medium and dark roast stages. The Sidama variety contains more caffeine than the Jimma variety.
The Content of Antioxidant Compounds and VOCs in Sorghum Grain Grown in Central and Eastern Europe
Sorghum is a plant belonging to the Poaceae family. It is drought-resistant and has low soil requirements. In the face of climate change, it is increasingly cultivated in Europe. Poland is a country with great agricultural potential; it is thus important to develop effective and economic methods of agricultural production, which is confirmed by the introduction of sorghum into cultivation. The aim of this study was to characterize the composition of bioactive compounds (i.e., phenolic acids, flavonoids, carotenoids, and phytosterols) and VOCs in sorghum grain of two varieties, i.e., white ‘Sweet Caroline’ and red ‘Sweet Susana’ grown in the temperate climate (Pętkowo, Poland (52°12′40″ N 17°15′31″ E)). The following tests were carried out: analysis of phenolic acids, flavonoids, carotenoids, phytosterols, antioxidant activity (ABTS), free phenolic acids (FPAs); elemental analysis; and water, fat and starch content analysis. Based on the conducted research, it was concluded that Poland has appropriate conditions for growing sorghum, as the content of bioactive (antioxidant) compounds was at a similar level to those grown in tropical and subtropical climates. Of the nine phenolic acids and seven flavonoids determined, the highest concentrations in both sorghum grain varieties were found for ferulic, p-coumaric and protocatechuic acids. The content of ferulic acid was three times higher in Sweet Caroline grains than in Sweet Susana grains. Differences in the content of these compounds may be the result of genetic differences between the Sweet Susana and Sweet Caroline varieties.