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Articles by Magdalena Rudzinska
Total Records ( 2 ) for Magdalena Rudzinska
  Adel G. Abdel-Razek , Minar M.M. Hassanein , Magdalena Rudzinska , Katarzyna Ratusz and Aleksander Siger
  Objective: The main target of this study was to raise stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils, namely apricot kernels, grape seed, tomato seed and wheat germ containing high levels of phytonutrients. Methodology: These components such as tocopherols, tocotrienols and phytosterols as well as fatty acid composition were determined by HPLC and GLC. Rancimat was used for detecting oxidative stability. Results: Admix rapeseed oil (95, 90 and 80% v/v) with four non-conventional oils resulted in a decrease in the ratio of polyunsaturated/saturated fatty acids which have a positive influence on oxidative stability. The ratio of omega-6 to omega-3 in mixed oils was attained to desirable ratios having positive effects in decrease the risk of some diseases. Oxidative stability of rapeseed oil blended with wheat germ oil was highest. The amount of β-sitosterol was increased by increasing the ratios of non-conventional oils. Adding wheat germ oil to rapeseed oil leads to an increase in total tocopherols and α-tocopherol. Conclusion: Admixed rapeseed oil with non-conventional oil at a level of 20% v/v is more satisfactory and superior to other blends in terms of stability which is an important indicator the oil quality and shelf life of edible oils.
  Adel G. Abdel-Razek , Minar M.M. Hassanein , Magdalena Rudzinska and Mohamed H. EL-Mallah
  Background: Vegetable oil blending is one of the most potent ways in improving and upgrading low stability cooking oils. Objective: This study is chiefly concerned by the balance between saturated, monounsaturated and polyunsaturated fatty acids as recommended by World Health Organization (WHO) as well as improving their oxidative stability. Methodology: Palm super olein was blended with soybean and sunflower oils at different ratios, namely, 50:50, 55:45, 60:40, 65:35 and 75:25% w/w to identify the best cooking oil blends in terms of fatty acid balance and other specific characteristics. Bioactive minor lipid constituents of cooking oils and their blends including vitamin E, phytosterols, phytostanols, fatty acid components and oxidative stability were analyzed. Results: The 50:50 and 55:45% super palm olein:soybean or sunflower oil blend show the highest content of total tocopherols. While, the ratio of 65 and 75% of palm super olein blends to other oils, gave the highest amount of total tocotrienol which is the most potent antioxidants. With reference to phytosterols composition, it was found that the ratio 50:50 and 55:45% super palm olein:sunflower oil blend show highest amount of 5-, 7-stigmasterol, β-sitosterol, 7-avenasterol. While, the highest level of 5-stigmasterol and β-sitosterol was found in the blend of palm olein:soybean (50:50 and 55:45%). Most of phytosterols components exert antioxidant effects and enhance immunity in the human body. The ratio 55, 60 and 65% of palm super olein to soybean or sunflower oils show nearly ideal proportion between fatty acid groups. Conclusion: The addition of palm super olein to sunflower and soybean oils improves the oxidative stability of these oil blends and increases their phytonutrient contents as well as the nutritional value of oil blends via the balance between fatty acids.
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