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1

Intact glucosinolates as bioactive food components

100%
Sorensen S., Blok Frandsen H., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Functional properties of aronia pomace preparations

86%
Borycka B.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2009
|
nr 2
56-63
3

The bioactive components and antioxidant activity of olive leaves

86%
Keceli Mutlu T., Harp F.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Study on specific bioactive components and antioxidant activity of selected fruits and vegetables

86%
Forgo P., Kiss A., Muranyi Z.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
5

Complex approach for versatile characterization of distinctive Hungarian propolis samples

72%
Molnar S., Rapi S., Virag D., Kiss A., Forgo P.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6

Analytical investigation of bioactive components in wheat and wheat based products

72%
Harasztos A. H., Tomoskozi S., Balazs G.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
7

Contents of selected bioactive components in buckwheat groats

72%
Gorecka D., Hes M., Szymandera-Buszka K., Dziedzic K.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 2
75-83
Background. Nutritive value of food is determined by its content of basic nutrients essential for the proper functioning of the human organism. Buckwheat grain is one of the most valuable raw materials for production of groats as well as functional food. It is characterized by high contents of starch, protein as well as dietary fibre. Apart from the above mentioned nutrients, buckwheat groats contain flavonoid compounds, playing the role of antioxidants. The aim of this study was to determine contents of dietary fibre and its fraction composition, thiamine and phenolic compounds in roasted buckwheat groats, as well as antioxidant properties of ethanol buckwheat groats extracts. Material and methods. Experimental material comprised roasted buckwheat groats purchased at a grocery shop. Contents of neutral detergent dietary fibre (NDF) and its fractions were determined by the detergent method according to Van Soest. Thermostable α -amylase (Termamyl 120 L) was used in the digestion of starch. Contents of total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) were determined according to Asp et al. The content of thiamine was determined by the thiochrome method. Total polyphenol content was determined by colorimetry according to the Folina-Ciocalteu method. Antioxidant properties of extracts were estimated based on the capacity of extracts to scavenge the DPPH• radical (1,1-diphenyl-2 picrylhydrazyl) and towards linolic acid. The capacity to inhibit self-oxidation of linolic acid was determined according to Lingnert et al. Results. The NDF and TDF contents in buckwheat groats, amounting to 5.63 and 8.4%, respectively. The fraction found in biggest amounts was the hemicellulose fraction (3.42%). The level of the IDF fraction was much higher (5.94%) than that of SDF (2.46%). Thiamine content was 0.519 mg/100 g product, while the total content of phenolic compounds extracted from buckwheat groats was 30.592 μg·cm-3. Ethanol extract of buckwheat groats was characterized by a high DPPH• radical scavenging capacity (80.8%) and exhibited high capacity to inhibit self-oxidation of linolic acid W0 = 0.86. Conclusions. Investigations showed that buckwheat groats, widely used in Polish diet, due to their content of biologically active substances, may be a raw material for the production of functional food
8

Bioactive components in the cherry tomatoes [Lycopersicon esculentum var. cerasiforme] cultivated on rockwool and cocofibre

72%
Hallmann E.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
31-36
9
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Effect of hydrocolloids on perception of bitterness and astringency in model system

72%
Troszynska A., Narolewska O., Wolejszo A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
The influence of food gums (guar, xanthan, arabic) and carboxymethylcellulose (CMC) on bitterness and astringency of caffeine and tannic acid has been studied. The study was performed in critical concentrations (c*) for particular hydrocolloids as well as for values above and below c*. The ability of hydrocolloids to reduce the astringency and bitterness was evaluated using the method of taste indicator and expressed as a percentage of unreduced sensation. The results indicated that the ability of hydrocolloids to mask the astringency and bitterness was differential and depended both on the concentration and the type of the hydrocolloids used. CMC indicated the highest ability to mask bitterness and astringency among the hydrocolloids. It was found that the ability of these polymers to reduce the astringency was increasing above the c* concentrations.
10

Study on intrinsic composition of purple corn as natural antioxidant resource and development of novel, anthocyanin rich functional foodstuff

58%
Kiss A., Forgo P.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
11
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Bioactive compounds and antioxidant activity of Rubus idaeus L. leaves

58%
Chwil M., Kostryco M.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2018
|
tom 17
|
nr 2
In Poland, the genus Rubus comprises 95 species. Given the commercial production of the fruits as well as their medicinal properties and apicultural and ornamental importance, raspberries are commonly cultivated plants of great economic value. Rubi idaei folium exhibits a wide spectrum of pharmacological activities. The aim of the present study was to determine the content of some bioactive compounds and compare the antioxidant activity in R. ideaus leaves. The highest and lowest content of chlorophyll was found in the ‘Laszka’ and ‘Glen Ample’ varieties, respectively. The content of total fat, carbohydrate, and total protein was 2.1%, 6.2%, and 20%, respectively. Saturated fatty acids were dominated by palmitic, arachidonic, tetracosanoic, and stearic acids. Omega 3, omega 6, and omega 9 acids were mainly represented by α-linolenic acid, linolenic acid, and oleic acid, respectively. The highest antioxidant activity was determined in the leaves of the ‘Radziejowa’ variety, and the lowest level was found for the ‘Glen Ample’ variety. The high antioxidant activity and the content of bioactive compounds indicate that raspberry leaves can be used as drinkable infusions or extracts applied as additives to some food products.
12
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Content available

Beef as a source of bioactive components

58%
Sadowska A., Waszkiewicz-Robak B., Nowosinska K., Batogowska J., Rakowska R.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2014
|
tom 576
Beef is classified as the most valuable meat in terms of nutritional value. It contains a number of valuable bioactive substances, preferably affecting the functioning of the body. It is a rich source of protein, amino acids, bioactive peptides (including taurine, carnosine, creatine, carnitine) and contains collagen rich with hydroxy acids (hydroxyproline and hudroksylizyne). Beef is also characterized with a high content of B vitamins (especially B₁₂ vitamin), minerals including most of all easily digestible iron, zinc and copper. Moreover, from a nutritional point of view beef fat contains lots of valuable components, such as conjugated linoleic acid (CLA), significant amounts of fatty acids from n-3 group and coenzyme Q₁₀. In comparison with meat obtained from other animals beef derived from animal meat breed is characterized by a low content of intramuscular fat (2–3%) which is connected with low content of saturated fatty acids. At the same time according to the latest data consuming too much red meat can pose a risk to health due to the development of many diseases.
13

Functional food

58%
Hoffman M., Swiderski F.
Polish Food
|
2009
|
nr 2
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