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SUMMARYThe composition of grape seeds from two white dessert ('Bolgar' and 'Super ran Bolgar') and two red wine Bulgarian varieties ('Mavroud' and 'Shiroka melnishka loza') was investigated. The content of proteins was established by Kjeldhal method and was found to be 6.3 -8.9%. The content of carbohydrates -calculated as the difference of mean values: 100 -(amount in percentage of oil, moisture, protein and ash) -was 65.5 -70.9%. The content of oil -by extraction with n-hexane -was 11.6 -16.5%. The content of phospholipids was determined spectrophotometrically after isolation by chromatographic methods and was found to be 0.6 -0.9%, including phosphatidylcholine, phosphatidylinositol and phosphatidic acids. The sterol content determined by gas chromatography was 0.3 -0.4% while β-sitosterol (70.0 -72.1%) and campesterol (18.5 -19.9%) were the major components. In the phospholipids and sterol esters, saturated and monounsaturated fatty acids presented higher amount than the triacylglycerols. Fatty acids of sterol esters and phospholipids were determined by gas chromatography after isolation. The quantity of palmitic acid in the phospholipid fraction was 43.4 -59.4%, the content of oleic acid was 9.0 -14.0% and the content of linoleic acid was 10.0 -24.5% while in the sterol esters, the predominant ones were mainly linoleic (40.7 -53.8%), oleic (24.9 -35.5%) and palmitic acids (13.0 -16.7%). Linoleic (68.5 -72.3%) and oleic acids (16.3 -18.7%) were found to be the main components of the triacylglycerols. The tocopherol content varied from 67.7 mg kg -1 to 290.5 mg kg -1 where α-tocopherol (74.8 -84.4%) was the predominant component. RESUMOFoi estudada a composição das grainhas de duas castas brancas ('Bolgar' e 'Super ran Bolgar') e de duas castas tintas búlgaras ('Mavroud' e 'Shiroka melnishka loza'). O teor de proteínas foi determinado pelo método de Kjeldhal, estando compreendido entre 6.3 e 8.9%. O teor de glúcidos -calculado como a diferença de valores médios: 100 -(teor em percentagem do óleo, humidade, proteína e cinzas) -foi de 65.5 -70.9%. O teor de óleo -extraído com n-hexano -foi de 11.6 -16.5%. A concentração de fosfolípidos foi determinada espectrofotometricamente após isolamento por métodos cromatográficos, sendo de 0.6 -0.9%, incluindo fosfatidilcolina, fosfatidilinositol e ácidos fosfatídicos. A fração dos esteróis, determinada por cromatografia gasosa, representou 0.3 -0.4%, sendo maioritariamente constituída por β-sitosterol (70.0 -72.1%) e por campesterol (18.5 -19.9%). Nos fosfolípidos e ésteres de esteróis, os ácidos gordos saturados e monoinsaturados apresentaram preponderância relativamente aos triacilgliceróis. A análise dos ácidos gordos foi efetuada, após isolamento, por cromatografia gasosa. Na fração fosfolipídica, a quantidade de ácido palmítico variou entre 43.4 e 59.4%, a de ácido oleico foi de 9.0 -14.0% e a de ácido linoleico foi de 10.0 -24.5%. Já nos ésteres de esteróis, observou-se predominância do ácido linoleico (40.7 -53.8%), do ácido oleico (24.9 -35.5%) e do ácido palmíti...

A comparative study on the effect of antioxidants on the lipid and pigment oxidation in Bulgarian dry-fermented sausage type lukanka is described. A commercial mix of antioxidants, called Ôgrindox 1021Õ (GR), restricted the development of the peroxidation processes in dry-fermented sausages (type lukanka) to a greater extent than either rosemary (RS), rutine (RT), sodium erythrobate (SE) or l-ascorbic acid, when applied at the same concentration. The latter compounds did not effectively stabilize lipids in sausages against oxidation; they only slowed down the lypolysis and did not greatly change the colour of the cross-sectional surface. However, the sausage lipids were best stabilized when 1 g kg )1 GR, RS or RT was added. The addition of 1 g kg )1 RS and GR most efficiently suppressed the hydroperoxides -primary derivatives of lipid peroxidation, while the secondary derivatives in the final product were most reduced when 1 g kg )1 GR and SE were added.Peroxidation of dry-fermented sausages D. Balev et al.

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Yeast strains Cryptococcus albidus, Cryptococcus laurentii, Rhodotorula minuta were isolated from a moss sample. Candida oleophila and Rhodotorula mucilaginosa were isolated from a soil sample taken from Livingston Island. Antarctica. Fatty acid, phospholipid, sterol and tocopherol composition was determined in separated lipid fraction after fermentation in a medium containing glucose, peptone and yeast extract. Unsaturated fatty acids, mainly oleic (51-65%) and linoleic (9.5-16.8%), predominated in triacylglycerols. Sterols represent ca. 120-930 mg per kg dry biomass. The content of major phospholipids (phosphatidylcholine, phosphatidylinositol and phosphatidylethanolamine) was ca. 100-800 mg/kg. The amount of tocopherols (mainly gamma- and delta-tocopherol) was 2.1-6.3 mg/kg.