The aim of the work was the estimation of HPLC and GC/MS methods usefulness for the quantitative determination of phenylalanine in low protein cereal products (LPP). LPP products from two different producers (A and B), and related traditional products were investigated. The protein content was analysed with Kiejdahl method and the phenylalanine concentration was measured with high performance liquid chromatography (HPLC) coupled with UV detector (UV = 214 nm) and by the method of gas chromatography connected with mass spectrometry (GC/MS) using the ‘EZ:faast’ amino acid test (Phenomenex). The content of the amino acid was analysed after acid hydrolysis (6 M HCl, time: 24 and 48 h, temperature 110°C). The content of protein was determined higher than the producer’s declaration for all products of the producer B and some of the producer A. The higher protein content did not influence the concentration of phenylalanine detected with HPLC. Phenylalanine level was found below the declaration of the producer in most of the products. In most cases, there was no significant influence of the hydrolysis time on the quantity of the analysed phenylalanine.

According to the Commission Recommendation 20005/108/EC further analyses of 15 genotoxic PAHs (listed by The Scientific Committee on Food) in food are necessary. The objective of this research was to study contamination of canned smoked fish products in oil by these 15 PAHs. The material investigated were canned smoked sprats in oil available in Warsaw agglomeration. Both oils from canned food and sprats itself were analysed. Among all products under investigation it was shown that oils derived from canned smoked sprats had statistically significant higher total content of PAHs than sprats from this canned fish product.

The aim of this study was the determination of some factors influence (i.e. the vitality of bacteria cells and the cholesterol concentration) on the ability of selected Lactobacillus sp. to cholesterol uptake during culture in MRS broth. Three Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei) isolated from commercial single species lyophilized dairy starter cultures and three Lactobacillus strains (Lb. plantarum, Lb. delbrueckii subsp. bulgaricus, Lb. acidophilus) originated from commercial pharmaceuticals were used in this study. The uptake of cholesterol from MRS broth during the growth of Lactobacillus sp., expressed as the difference between the final and the initial concentrations of cholesterol, ranged from 0.053 to 0.153 g/dm³, apart from the initial cholesterol content and the origin of Lactobacillus sp. The results confirmed that biomass concentration have a statistically significant effect on uptake of cholesterol. The ten-fold increase of the amount of intact cells biomass caused about 1.5-2-fold increase of the amount of cholesterol removed. The influence of the concentration of biomass of alive cells on the removal of cholesterol was bigger than in case of the heat-sterilized cells.

The research examined green tea ethanol extract, subjected to different purification processes with use of active carbon, bleaching earth, and mixture of acetone, acetic acid, water, with or without earlier hexane treatment. Purified extracts were examined according to total polyphenols content, antioxidant activity in linoleic acid emulsion and antiradical activity in DPPH^• radical scavenging method. Highest polyphenol content was evaluated in the extract purified with bleaching earth, lowest however in purified with solvents mixture. Antioxidant activity of green tea extracts in linoleic acid emulsion indicated that highest antioxidative effectivity coefficient (Aec) values represented sample purified with active carbon and solvents mixture. Highest DPPH^• radical scavenging activity was found in sample purified with solvents mixture, other samples however represented close activity. The present research indicated that plant extracts purification processes resulted in decrease of total polyphenols content, however without its antioxidant activity decrease.

The aim of the study was to determine the effect of pasteurization and storage conditions of black chokeberry juice concentrate solutions on their antioxidant activity. The study investigated the effect of solution pH (3-5), temperature (10-30°C) and storage time (0-20 days), as well as oxygen availability. Solutions were obtained by diluting concentrate with buffers according to McIlvaine to anthocyanin contents of 20 mg%. They were next pasteurized and stored in the dark under conditions specified in the experimental design. Antioxidant activity was determined colorimetrically using the cation-radical of 2’2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS). Antioxidant activity decreased in all samples, both after pasteurization and after storage. The biggest effect on the lowering of antioxidant activity was found for oxygen availability rate during pasteurization and storage, and for storage temperature.

This paper attempts to find out if the education of female students of a secondary school of catering has had any effect on the improvement of their diets. The research shows that the diets of first-grade students provides the recommended dietary allowance for energy and nutrients to a greater, yet still insufficient extent than the diets of higher grade students. The results of the statistical analysis showed, that among 23, only in a few causes of nutrients, differences between percentage of recommended intake were significant. The consumption of energy, water-soluble vitamins and minerals, mainly calcium, copper and magnesium has been insufficient to satisfy the recommended dietary allowances. The intake of fat-soluble vitamins (A and E) has been sufficient or even higher than the recommended dietary allowance while that of sodium several times exceeded the low normal range in the case of all female students under study.

In order to ensure the appropriate food safety and health of consumers, suitable legal requirements and new quality standards are constantly being elaborated. The free trade exchange within the European Union made it necessary to unify food legislation and quality standards within the entire area of the EU. This publication outlines appropriate systems and standards functioning in the food industry as well as the legal basis for their application. Apart from systems which are compulsory in enterprises of the food industry, the article also discusses systems which individual enterprises implement voluntarily as well as informatics systems used to organize and manage the production and product traceability.