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The biologically active components of nettle seed oil and important lipid indices, which are criteria for the health benefits of the oil, have been examined. Linoleic acid predominates in triacylglycerols (77.7%), followed by oleic (16.2%). Sterols in the lipids are present at 1.1% and β-sitosterol is the main component (90.1%). The oil contains 711 mg/kg tocopherols and γ-tocopherol predominates (36.1%), followed by α-tocopherol (28.9%) and δ-tocopherol (26.9%). Atherogenicity and thrombogenicity index values are significantly low, which determine the best anti-atherogenic and anti-thrombogenic properties of the oil. The cholesterolemic index and the ratio of polyunsaturated and saturated fatty acids are considerably higher than 1.0 and reveal good hypocholesterolemic potential and nutritional value. The content of biologically active components of nettle seed oil indicates that it is a rich source of essential fatty acids, sterols and tocopherols and this oil can be used in food, cosmetics, and pharmaceutical products. Se han determinado los componentes biológicamente activos del aceite de semilla de ortiga y los índices lipídicos más importantes, como criterios sobre los beneficios para la salud del aceite. El ácido linoleico predomina en los triacilgliceroles (77,7%), seguido por oleico (16,2%). Los esteroles son el 1,1% siendo el β-sitosterol el componente mayoritario (90,1%). Los tocoferoles son 711 mg/kg y predomina el γ-tocoferol (36,1%), seguido por α-tocoferol (28,9%) y δ-tocoferol (26,9%). Los valores de los índices de aterogenicidad y trombogenicidad son significativamente bajos, lo que determina las buenas propiedades antiaterogénicas y antitrombogénicas del aceite. El índice hipo/hipercolesterolémico y la proporción de ácidos grasos poliinsaturados y saturados presentan valores altos (superiores a 1,0), lo cual indica un buen potencial hipocolesterolémico y valor nutricional del aceite. El contenido de componentes biológicamente activos del aceite de semilla de ortiga muestra que es un producto rico de ácidos grasos esenciales, esteroles y tocoferoles, y por eso se puede utilizar en alimentos, cosméticos y productos farmacéuticos.

Bulgaria has a very rich fungal flora due to its phytogeographical position. The screening of chemical content and active substances of mushrooms becomes an important subject not only for Bulgaria but also for all over the world. In the last decade, Analyses on phytochemical and biological activity of fungi have gradually increased as a result of improvement in the number and quality of facilities. In the scope of the present research, medicinal mushrooms; Craterellus tubaeformis was analyzed for fatty acid compositions by GC-FID, tocopherols by HPLC-fluorescence, and Oil content by Soxhlet. The ongoing research will lead to a new generation of foods, and will certainly promote their nutritional and medicinal use.

The aim of the study was to describe the thermal characteristics of poultry pates enriched with vegetable components in relation to their chemical composition and technological process. Two poultry pates from chicken liver, chicken or turkey meat with vegetables were developed. The thermal characteristics of the raw materials and the ready pates were examined by differential scanning calorimetry; fatty acid profiles were detected by gas chromatography analysis. The study investigated the effect of such factors as heating/cooling rate and matrix effect of other components (e.g., proteins) in the raw materials and in the pates. It was observed that the cooling rate has a considerable effect on melting/crystallization temperature, enthalpy, and height of peaks in the process of pates fat crystallization, as well as peak height and enthalpy in the melting process. The first peaks formed during the crystallization were characterized by high instability, demonstrated by various peak shapes. The rapid cooling led to lowering of the melting point, assigned to the presence of unstable α crystals. The slow cooling led to mainly stable β′ crystals. The fraction of unsaturated fatty acids present in the fat was important for both crystallization rate and melting points in the raw materials and in the products as well. This effect was stronger in the pate products because of the presence of diverse components such as proteins. The results obtained could be used for the evaluation of thermal stability of pate fatty acids and further optimization of the pate thermal treatment.

BACKGROUND Eggs are important foods in the daily diet of humans and have great biological activity and a high digestibility. Egg yolk is a good source of biologically active substances such as fatty acids, phospholipids, sterols and tocopherols. The eggs of seven chicken genotypes were analyzed for their chemical composition, and a detailed study of the lipids in egg yolk was conducted. RESULTS Energy composition of the egg yolk and egg albumen was 29.06-30.51 MJ kg-1 and 19.77-20.93 MJ kg-1 respectively. Regarding their chemical composition: water ranged from 471.7 to 515.4 g kg-1 and 878.3-885.9 g kg-1 ; fat content in dry matter ranged from 607 to 647 g kg-1 and 6.7-11.6 g kg-1 ; protein varied from 302 to 331.7 g kg-1 and 823.6-892.5 g kg-1 ; ash ranged from 33.7 to 37.7 g kg-1 and 63.8-74.0 g kg-1 ; and nitrogen-free extracts ranged from 12.7 to 36.5 g kg-1 and 35.0-96.2 g kg-1 . The sterols and phospholipids in the yolk lipids were 16-26 g kg-1 and 59-127 g kg-1 . The main fatty acids in the lipids were oleic (39.1-47.3%) and palmitic (26.0-35.5%) acids. Cholesterol in the yolk lipids ranged from 15.9 to 25.9 g kg-1 . Phosphatidylcholine (389-573 g kg-1 ), phosphatidylethanolamine (219-355 g kg-1 ) and phosphatidylinositol (112-284 g kg-1 ) were the main phospholipids. The content of saturated fatty acids in the phospholipids was significantly higher than that in triacylglycerols. CONCLUSION Small variations in the chemical composition of eggs from seven different genotypes were observed. Significant differences in the fatty acid compositions of the main classes of phospholipids and the triacylglycerol fraction were established. © 2019 Society of Chemical Industry.

The content of potentially essential and toxic elements: chromium, manganese, iron, copper, nickel, cadmium and arsenic in Bulgarian fruits such as aronia, morello, cherry, raspberry, nectarine peach, apple type „akane” and pear type „early gold” were investigated. By using the ICP-MS we found that -1 -1 -1 raspberry has the highest content of iron (4635.9 ± 53.2 μg kg ), manganese (5690.9 ± 31.7 μg kg ) and chromium (150.2 ± 2.5 μg kg ), while the richest in -1 copper is the nectarine (887.5 ± 31.19 μg kg ). The content of toxic elements (nickel, cadmium and arsenic) is in amount significantly below the permissible standards. Single ANOVA and subsequent Dunkan's test were used to define the fruit and to estimate the significance of chemical elements. The test for multidirectional comparisons indicated that for five of the investigated seven elements: iron, copper, nickel, cadmium, and arsenic the fruits are statistically distinguishable According to hierarchical cluster analysis the fruits are into one cluster.

The focus of the present study is on synthesis procedures, morphology and application of silver nanoparticles (AgNPs). A green synthesis approach was performed with aqueous extracts from lawn grass and parsley (Petroselinum crispum Mill.), both of them microwave assisted. The formation of the silver nanoparticles was observed using UV-Vis spectroscopy (Boeco S26 spectrophotometer); they were characterized by transmission electron microscopy (TEM). The absorption spectra show peaks in the range 380–400 nm for all products. The TEM images depicted that the synthesis method yield nanoparticles with spherical shape and different size. This gives rise for a wide range of application of AgNPs which may be used as additives in papers and polymers due to their antimicrobial properties which depend on particle size and shape.

Biologically active components in lipids (fatty acids, phospholipids, sterols and tocopherols) from three varieties of Madia sativa seeds introduced in Bulgaria (BGR 457 and BGR 458 with German origin, and BGR 459 with US origin) were investigated. Glyceride oil in the seeds was found to be 36.6, 34.2 and 35.4%, respectively. Total phospholipid content was 2.4, 1.7 and 2.6% and the main classes were phosphatidylcholine, phosphatidylinositol and phosphatidylethanolamine. The amount of sterols in the oil was 0.3% for all samples and the major component was β-sitosterol, followed by campesterol and stigmasterol. Total tocopherols in the oils were 768, 795 and 856 mg kg−1, respectively and α-tocopherol predominated (more than 70.0%). Fatty acid composition of triacylglycerols and sterol esters was also established. Main fatty acids in triacylglycerols were linoleic (47.5–50.5%), oleic (30.2–32.4%) and palmitic acids (13.0–13.5%). The content of saturated fatty acids (palmitic and stearic) in sterol esters (40.1–50.9%) was significantly higher than in triacylglycerols (18.3–19.4%).

In this article the possibility to detect adulteration of costly olive oils with cheaper vegetable oils using fluorescence spectroscopy is studied. Total luminescence spectra were recorded by measuring the emission spectra in the range 350 nm to 720 nm for excitation wavelengths from 375 nm to 450 nm. Fluorescence spectra of 12 types of olive oil samples were studied. Ten of the olive oil types were purchased locally, while two (samples 1 and 4) were obtained directly from Greek olive oil producers. Analysis of the fatty acid and the tocopherol contents has been performed. Two of the samples exhibit the content of sunflower oils, two are admixtures of sunflower and olive oils, while the remaining eight samples are natural olive oils. The samples show differences in their fluorescence spectra. The latter fact shows that fluorescence spectroscopy can be used for the quick identification of possible adulterations of olive oil, although a more detailed gas chromatographic analysis is needed for the exact quan...

The seeds of four accessions of cowpea (Vigna unguiculata L.) from the collection of the Institute of Plant Genetic Resources, Sadovo, Bulgaria were analyzed for their chemical composition and a detailed study of their lipids was carried out. Chemical composition values were as follows: protein content ranged from 22.5 to 25.6%, starch 28.3 to 36.2%, fat 1.3 to 1.9%, insoluble fiber 1.7 to 3.0% and minerals 3.2 to 3.7%. The oil content was relatively low, but an extremely high content of biologically active compounds (tocopherols in the oils range from 3838 to 11,475 mg/kg, phospholipids 12.2 to 27.4%) was noted. In oils from seeds of cowpea palmitic (35.1–47.1%) and linoleic acid (21.7–30.9%) dominated, followed by linolenic (7.3–16.8%) and oleic acid (6.9–10.6%). The main component in sterols composition was stigmasterol (42.1–43.3%), followed by β-sitosterol (27.6–39.5%). In the tocopherol fraction of oils from seeds of cowpea the main component γ-tocopherol varied from 44.0 to 66.6%, followed by δ-tocopherol (30.3–52.8%). Phospholipids in oils and seeds of various accessions of cowpea had similar qualitative and quantitative composition. Phosphatidylcholine was predominant – 34.5–46.0% of total phospholipids.

The lipid composition of the seed oil of three varieties (L-74, VIR-11 and BGR-455) of Lallemantia iberica Fisch. & Mey. (Lamiaceae) harvested in Bulgaria was examined in detail. Triacylglycerols (TAG >90%), phospholipids ( 90%) in the tocopherol fraction. Palmitic acid (16:0) was the major fatty acid of the phospholipids and oleic acid (cis 9-18:1) dominated in the sterol ester fraction. The three varieties have similar lipid compositions with BGR-455 being slightly more saturated. Due to its composition, Lallemantia oil might compete successfully with flax and other plant oils as a source of linolenic fatty acid in industrial and dietary applications.

A laboratory technological scheme for biosynthesis of exopolysaccharides and biomass from Antarctic yeasts and extraction of phospholipids and fatty acids from the biomass was developed. The strains Sporobolomyces salmonicolor AL34, Cryptococcus laurentii AL62, Isolate AL65, Isolate AL66, Cryptococcus laurentii AL100 and Isolate AL102 were selected as active producers of exopolysaccharides, and the biomass was a source of biologically active compounds. The chemical composition of the extracellular polymeric substances was analyzed and it was established that they contained about 80.0 % carbohydrates, 11.4% protein, 6.0 - 9.2% ash, nucleic acids - 4.7 - 6.0% and the biomass contained 10.5 - 13.5 % lipids. The accumulation of polar and non-polar lipids in the biomass produced at submerged and surface cultivation of the strains was studied. The content of phospholipids was found to be 0.1 - 0.4% in the biomas and 6.3 - 50.0% in the lipid fraction. In the submerged and surface cultures of the investig...

Current paper reveals the impact of thermal treatment on the quality of two seed oils – pumpkin and melon compared to the quality of the most used oil – sunflower oil. Conventional and microwave heating were used for processing the oils. The duration of the thermal treatment was 9, 12 and 18 min for the conventional heating. The microwave heating was performed with two microwave powers of the equipment (600 W and 900 W) for 3, 6, 9 and 12 min. At every stage of the thermal processing were determined acid and peroxide value, the absorbance of the oils at 232 and 268 nm, tocopherol and fatty acid composition. It was observed that the degree of oxidation of the examined oils during microwave and conventional heating increased with the duration of the thermal process and the power of the microwaves. Also, the two methods of heating had a little impact on the processes leading to the formation of free fatty acids. Total tocopherols of the melon seed oil were more stable to thermal treatment. The amount of linoleic acid decreased in the pumpkin and sunflower oils during microwave treatment, while that of oleic and palmitic acid relatively increased. The biggest change in the fatty acid composition of both oils was found during microwave heating at 900W. The changes in fatty acid composition of thermally treated melon seed oil were insignificant. Overall, melon seed oil was observed to be more thermally stable than pumpkin and sunflower oils.

Psychrophilic yeast strains Rhodotorula glutinis AL107, Sporobolomyces roseus AL108, Cryptococcus albidus AL55, Cryptococcus laurentii AL56 and Cryptococcus laurentii AL58 isolated from soil sample taken from the region of the Bulgarien base on Livingston Island, Antarctica, were studied. The biomass production was followed after cultivation of the yeasts in a medium with pH 5.3 at 15°C for 120 h. The biomass concentration by psychrophilic yeast strains was: R. glutinis AL107-6.05 g/l, S. roseus AL108-5.78 g/l, Cr. albidus AL55, Cr. laurentii AL56 and Cr. laurentii AL58-6.52 g/l, 6.84 g/l and 6.24 g/l, respectively.The extracted and separated lipids from the samples were supplied to analysis and the compositions of fatty acids, phospholipids, sterols as well as tocopherols were determined. Unsaturated fatty acids, mainly oleic (58.6–63.5%) and of saturated palmitic (18.2–24.5%), predominated in triacylglycerols. Sterols (0.1–0.3%) were valued in the dry yeast biomass. The content of phospholipids,...

The changes in the content and composition of total fatty acids, phospholipids and sterol esters, and their fatty acids, and of free sterols and tocopherols in developing seeds of a selection of high oleic acid sunflower varieties grown in Bulgaria were examined over a period of 15th to 90th day after flowering by means of various chromatographic methods. Under the climatic and geographical conditions typical for the South-East Balkans phospholipid, sterol-, sterol ester- and tocopherol- species are formed practically completely in the first 15 days after flowering. Until the 90th day, only quantitative changes were detected to give a product with 65% oil content, 1% phospholipids, 0.3% total sterols and 0.09% tocopherols. Oleic acid is the main component in all acyl derivatives, reaching 85% of the total fatty acids while palmitic and stearic acid content is about 4% each. The product is a good quality HOSO with beneficial content of FA and good prospects as a salad and cooking oil.

The seeds of three varieties of melon (Cucumis melo L.) from Bulgaria were analyzed for their chemical composition and a detailed study of their lipids was carried out. Chemical composition values were as follows: fat content ranged from 41.6 to 44.5%, protein 34.4 to 39.8%, crude fiber 4.5 to 8.5%, carbohydrates 8.2 to 12.7%, soluble sugars 3.7 to 4.2%, and minerals 4.6 to 5.1%. The content of sterols, phospholipids, and tocopherols in the oils was 0.6, 0.7–1.7%, and 435–828 mg/kg, respectively. The major fatty acid in lipids was linoleic (51.1–58.5%), followed by oleic acid (24.8–25.6%). The trilinolein (31.3–32.2%), oleo dilinolein (31.0–34.0%), and palmitoyl dilinolein (14.9–22.3%) have represented 80.0% from the total triglyceride composition of the melon seeds oil. β-Sitosterol predominated in both free and esterified sterols, being, respectively, 52.9–70.8 and 50.4–58.4%. Phosphatidylinositol (24.4–33.9%), phosphatidylcholine (23.0–33.1%), and phosphatidylethanolamine (8.4–17.1%) were the main phospholipids. Palmitic acid (34.4–61.7%) was the major fatty acid of the phospholipids, followed by oleic acid (8.9–27.2%). Linoleic acid (32.7–39.1%) was the main component among the fatty acids of the sterol esters, followed by oleic acid (25.1–30.7%). In the tocopherol fraction of melon seed oils, the main component γ-tocopherol varied from 71.4 to 91.5%.

The possibility of obtaining cellulose stearate by transesterification of methylstearate with low-molecular microcrystalline cellulose under microwave heating was studied. The influence of different parameters such as the molar ratio of the initial substances, quantity of catalyst, duration of reactions and power of the microwave heating upon the degree of esterification were established. The suitable conditions for carrying out transesterification under microwave heating are: molar ratio (cellulose:methylstearate)=1:3, catalyst quantity 0.25×10 −2 mol p -toluene sulphonic acid per mol cellulose, 600 W-power of the microwave heating and the reaction time—10 min. The resultant cellulose stearate containing 65% combined stearic acid and 0.95 degree of substitution of hydroxyl groups. The influence of the reaction time, the temperature and the quantity of methylstearate upon the degree of destruction of cellulose under microwave heating was studied. The destruction of microcrystalline cellulose under these conditions is described by an equation of the second order.

The experimental results showed that the zinc oxide filler of PMMA polymer films improved charge storage stability independent of the polarity. The temperature dependences of the electret potential showed the appearance of additional charge trapping levels of different depths in the electret PMMA/ZnO composite films. The effect of low pressures on charge storage stability presented surface discharged processes from different trapping levels.

Changes in the chemical and lipid composition of Cucurbita moschata seeds and seed oils at different stages of development were investigated. The oil content of the seeds at 30, 60 and 90 days after flowering was 10.7, 41.1, and 47.1%, respectively. The amount of proteins was 26.0, 35.9, and 38.2%. The contents of carbohydrates soluble in ethanol were 9.5, 1.8 and 1.3%. The starch and fiber percentage contents were 16.3, 6.8, 2.3 and 4.0, 6.9 and 10.0, respectively and the ash contents were 7.2, 4.7, and 4.5%. The total sterol percentages were found to be 2.0, 0.8 and 0.6 in the oils and 0.2, 0.3 and 0.3 in the seeds. The tocopherol contents were 2010, 512 and 527 mg·kg −1 in the oil, and 215, 210 and 250 mg·kg −1 in the seeds. The total phospholipid percentages were 8.7, 0.8 and 0.4 in the oils and 0.9, 0.3 and 0.2 in the seeds. Fatty acid composition was determined by gas chromatography and the major fatty acids in the oils at all stages of ripening were linoleic (40.8–50.2%) followed by palmitic (21.5–25.9%) and oleic (20.5–21.0%).