Scientific data on the oxidative stability of borage oil, Camelina sativa oil, linseed oil, evening primrose oil and pumpkin seed oil are scarce. Chemiluminescence (CL) methods most commonly used to determine the oxidative stability of oils include measurement of hydroperoxide, intensity of light emitted during the accelerated oxidation process performed at high ([100°C) temperatures or assisted by forced flow of air/oxygen through the sample. The aim of this study was to investigate the chemical composition and oxidative stability of selected vegetable oils available on the Polish market. Oxidative stability was determined using a fast, novel chemiluminescence-based method, in which light emitted during oxidation process conducted at 70°C in the presence of some catalyzing Fe 2? ions is measured. A reaction of the applied type has not been reported so far. High contents of tocopherols and phytosterols were found in the analyzed oil samples. Oxidative stability of the samples was in most cases higher than the stability of refined rapeseed oil, a relatively stable substance from the oxidation point of view.

Biogenic amines (BAs) are low molecular weight organic bases. BAs occurring naturally in living organisms are responsible for a number of vital functions, including (in humans) secretion of gastric acids, controlling body temperature, differentiation and growth of cells, immune reactions, and brain activity. However, if oversupplied with food, BAs may cause food poisoning and produce undesirable effects. Nine BAs and eight free amino acids (FAAs) were determined in 85 samples of 19 different varieties of fermented vegetables available on the Polish retail market. Both BA and FAA levels differed significantly among various varieties of the studied fermented vegetables. Averages for the sum of all tested BAs ranged from 30.29 ± 16.43 mg·kg–1 in fermented olives to 612.1 ± 359.33 mg·kg–1 in fermented Brussels sprout. BA profiles were dominated by putrescine (42%), tyramine (20%), cadaverine (18%), and histamine (8%); jointly, the four amines amounted to 88% of all nine studied BAs. The combined level of the latter four BAs was calculated for each vegetable variety as the so-called BA index (BAI). On that basis, the risk of BA-related adverse health effects has been assessed as high/medium/low in 6/3/10 of all 19 studied varieties of fermented vegetables. Brussels sprout and broccoli turned out to be the most risky vegetables from that point of view (BAI above 400 mg·kg–1). FAA levels ranged from 54.8 ± 12.76 (fermented olives) to 3917.42 ± 1528.73 mg·kg–1 (fermented garlic). The high content of FAAs may increase the risk of forming toxic amounts of BAs, depending on characteristics of the current and added microflora as well as on environmental and technological conditions the product is subjected to.

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