The success of organic farming results from the need to produce top-quality food and, additionally, to protect the natural environment by applying eco-friendly agricultural practices and abandoning synthetic fertilizers and chemical pesticides. The aim of this study was to assess the impact of organic and conventional production systems on the content of minerals and fatty acids in grain of oat, wheat and hulled and naked barley. Wheat grain from organic farming was characterized by a higher content of Mn and by significantly higher content of Fe, Zn, Ca and Mg when compared to grain originating from conventional farming. The increased availability of potassium in soil, caused by the applied potassium salt fertilization, was reflected in a higher content of this macronutrient in grain of all cereals from conventional cultivation. The tillage system was found not to exert the same effect on the content of Ca and Mg in all the cereals examined. Lower content of iron and zinc was determined in organic grains of barley and oat. Grain from the conventional cropping system (except naked barley) proved to be richer in lipids. Crude oil of organic cereals was richer in the most valuable polyunsaturated fatty acids than that of the conventionally-grown crops The study demonstrated a stronger dependency between the level of the elements examined and cereal species than between the level of elements and cultivation system.

The paper presents a study on the content of Ca, Mg, K, Mn, Zn, Cu, and Fe in kernels (F5 generation) of winter triticale produced by crossbreeding three maternal with two paternal forms. As maternal forms, two strains were used, IGS 5101, FDT 975, as well as cultivar Alzo. The paternal components consisted of strains LAD 122 and F 8063. Morphologically established hybrid strains were selected at the Institute of Genetics, Plant Breeding and Biotechnology of the University of Life Sciences in Lublin. The component selection for crossbreeding was performed to achieve hybrids with great yield-forming potential and to improve the resistance to grain sprouting. Minerals were determined by the atomic absorption spectrometry (AAS) method. The results revealed differentiation in amounts of the analysed mineral components in hybrids depending on genotypes of the parental forms. Hybrid strains were usually characterized by a lower ash content in kernels than the parental forms. Among all the hybrids, strain IGS 5101 × F 8063 was distinguishable by its higher content of K, Ca, Mn, and Fe in grain versus both parental forms. It also excelled exceeded the other hybrids in respect of Ca, K and Mn. Tests on the mineral components in hybrid triticale strains indicate that it is possible to shape their levels through an appropriate selection of parental forms and selection during breeding work on X Triticosecale Wittmack genus to achieve cultivars of improved nutritional value.

Background. Lifestyle factors are the key determinants of health. Diet exerts the great influence on the weight to height ratio and the body fat percentage. In addition to total energy intake, the type and quality of the diet can also play a role in the etiology of obesity in susceptible individuals. Objective. Aim of this study was to identify the dietary patterns of the Polish population and to determine the associations between these characteristics and body composition parameters. This study presents the clustering of dietary models and body composition to determine the association of these dietary patterns with BMI, physique rating (body type) or visceral fat. Material and methods. The sample consisted of 402 respondents aged 18 to 65. Nutrition models were identified with cluster analysis. Logistic regression modelling with adjustment for confounders was applied. Three dietary-lifestyle patterns were identified. Results. Individuals belonging to the processed food model were at significantly higher risk of overweight and obesity expressed by BMI scores (OR=1.55; 95%CI: 1.26-1.89). The average BMI score was 28.19 ± 3.45 kg/m2 in the processed food model, 23.78 ±2.21 kg/m2 in the control group, and 22.17 ± 2.69 kg/m2 in the healthy nutrition model. Respondents belonging to the processed food model were also characterized by considerably higher body fat percentage (OR=1.89, 95%CI: 1.37-2.34) and higher visceral fat levels (OR=2.12; 95%CI: 1.42-2.34). Frequent intake (at least several times a week) of sweetened carbonated or non-carbonated beverages (p=0.002) and instant foods (p=0.006) were the main factors associated with the risk of higher body fat percentage and higher visceral fat levels. Conclusions. Dietary patterns have been proposed as a solution to investigating the association between food choice and body composition, and such studies focus on analyses of the entire diet, rather than on the intake of individual nutrients or food groups.

In this paper, the natural chalcones: 2′-hydroxy-4,4′,6′-trimethoxychalcone (HCH), cardamonin (CA), xanthohumol (XN), isobavachalcone (IBC) and licochalcone A (LIC) are studied using spectroscopic techniques such as UV–vis, fluorescence spectroscopy, scanning electron microscopy (SEM) and single-crystal X-ray diffraction (XRD). For the first time, the spectroscopic and structural features of naturally occurring chalcones with varying numbers and positions of hydroxyl groups in rings A and B were investigated to prove the presence of the aggregation-induced emission enhancement (AIEE) effect. The fluorescence studies were carried out in the aggregate form in a solution and in a solid state. As to the results of spectroscopic analyses conducted in the solvent media, the selected mixtures (CH3OH:H2O and CH3OH:ethylene glycol), as well as the fluorescence quantum yield (ϕF) and SEM, confirmed that two of the tested chalcones (CA and HCH) exhibited effective AIEE behaviour. On the other hand, LIC showed a large fluorescence quantum yield and Stokes shift in the polar solvents and in the solid state. Moreover, all studied compounds were tested for their promising antioxidant activities via the utilisation of 1,1- diphenyl-2-picrylhydrazyl as a free-radical scavenging reagent as well as potential anti-neurodegenerative agents via their ability to act as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitors. Finally, the results demonstrated that licochalcone A, with the most desirable emission properties, showed the most effective antioxidant (DPPH IC50 29%) and neuroprotective properties (AChE IC50 23.41 ± 0.02 μM, BuChE IC50 42.28 ± 0.06 μM). The substitution pattern and the biological assay findings establish some relation between photophysical properties and biological activity that might apply in designing AIEE molecules with the specified characteristics for biological application.

 WYKRYWANIE DODATKU MĄKI Z PSZENICY ZWYCZAJNEJ (TRITICUM AESTIVUM L.) I ORKISZU (TRITICUM SPELTA L.) W PRODUKTACH MAKARONOWYCH Z MĄKI PSZENICY TWARDEJ (TRITICUM DURUM DESF.)S t r e s z c z e n i e Przeprowadzono ocenę dwóch metod wykrywania dodatku mąki z pszenicy zwyczajnej i orkiszu w makaronach z mąki z pszenicy twardej: elektroforetycznego rozdziału frakcji gliadynowej białek i immunoenzymatycznego testu do kontroli jakości makaronów. Analizowano także wybrane cechy jakości ziarna nowych linii pszenicy twardej (STH 716, STH 717) i orkiszu (STH 3, STH 715), z którego otrzymano mąkę do produkcji makaronów.Z ocenianych linii mąka z pszenicy twardej STH 716 cechowała się najlepszymi parametrami jakościowymi, tj. dużą zawartością białka i optymalną liczbą opadania, a ziarniaki tej linii -największą szklistością. Ziarno linii pszenicy twardej: STH 716 i STH 717 w porównaniu z pozostałymi wyróżniało się trzykrotnie niższą aktywnością oksydazy polifenolowej. Wyniki testu do kontroli jakości makaronów (PQC) były obarczone większym błędem w przypadku oznaczania zawartości dodatku mąki z ziarna pszenicy orkisz niż pszenicy zwyczajnej. Rozdział elektroforetyczny białek gliadynowych wyekstrahowanych z badanych makaronów -na podstawie różnic i podobieństw występujących na elektroforegramach, charakterystycznych dla gatunków pszenicy -pozwala na odróżnienie zarówno domieszek mąki z pszenicy zwyczajnej, jak i mąki z orkiszu.Słowa kluczowe: pszenica twarda, orkisz, zafałszowania makaronu, ELISA, elektroforeza WprowadzenieOdpowiednia jakość makaronów wynika z zastosowania do ich produkcji semoliny, otrzymywanej z przemiału ziarna pszenicy twardej Triticum durum Desf."Bursztynowa" barwa ziarniaków pszenicy makaronowej, ich szklistość i duża zawartość białka zapewniają pożądane parametry wyrobom makaronowym. W Polsce akceptowana jest produkcja makaronów z mąki z pszenicy zwyczajnej o dobrych pa- Dr A. Ciołek, prof. dr hab. E. Makarska, Katedra Chemii, Wydz. Nauk o Żywności i Biotechnologii, prof. dr hab. Leszek Rachoń, Katedra Szczegółowej Uprawy Roślin, Wydz. Agrobioinżynierii, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, WYKRYWANIE DODATKU MĄKI Z PSZENICY ZWYCZAJNEJ (TRITICUM AESTIVUM L.) I ORKISZU… 119rametrach jakościowych [7]. Marconi i wsp.[21] stwierdzili, że przy zastosowaniu optymalnego procesu technologicznego można uzyskać dobrą jakość makaronu z mąki z pszenicy orkisz. Jednak stosowanie surowca innego niż semolina musi być oznaczone na opakowaniu, ponieważ makaron taki po ugotowaniu może się charakteryzować innymi parametrami jakościowymi. Brak rzetelnej informacji o składzie surowcowym traktowane jest jako zafałszowanie. Z tego względu od wielu lat trwają prace nad usprawnieniem metod umożliwiających wykrycie zafałszowań produktów makaronowych mąką z pszenicy zwyczajnej. Większość metod analitycznych wykorzystuje róż-nice genetyczne pomiędzy tetraploidalną Triticum durum a heksaploidalną Triticum aestivum.Pszenica zwyczajna i orkisz są gatunkami heksaploidalnymi, zawierającymi trzy genomy AABBDD z sie...