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1

Determination of Cu, Mn, Zn in some fruit's extracts

100%
Popescu V., Birghila S., Dobrinas S.
Journal of Elementology
|
2005
|
tom 10
|
nr 4 Suppl.1
83
2
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Content available

The use of fruit extracts for production of apple chips with enhanced antioxidant activity

86%
Tarko T., Duda-Chodak A., Semik-Szczurak D.
Roczniki Państwowego Zakładu Higieny
|
2017
|
tom 68
|
nr 2
Background. Style and pace of life make consumers more willing to reach for snack products. This group of processed food includes, among others, fruit chips. Due to the increasing incidence of diseases associated with the excessive exposure to free radicals foods enriched with antioxidant compounds, eg. polyphenols, can be introduced into the sale. Objective. The aim of the study was to use the fruit extracts for the production of apple chips with enhanced antioxidant activity. Material and methods. ‘Golden Delicious’ variety of apple fruit was used to produce chips. Apple chips were prepared by slicing, soaking in a sugar solution and pre-drying in a microwave oven. Chips were enriched with extracts prepared from fruits of chokeberry, five-flavor berry, Cornelian cherry, woodland hawthorn, goji berry, Japanese quince and cranberry microcarpa. For this purpose, pre-dried apple slices were soaked (5 min) in ethanolic extract of fruits and then dried to achieve a 5% moisture content. Chips were sensory evaluated and their antioxidant activity and total polyphenols content were determined. Results. All enriched apple chips were characterized by high antioxidant activity and a relatively high value of total polyphenols content. Chips soaked in extracts of five-flavor berry, cranberry and goji berry were characterized by the highest antioxidant potential. Samples obtained by using chokeberry and Cornelian cherry extracts showed the highest content of polyphenols. High sensory attractiveness of enriched chips was also showed. The chips with the addition of fiveflavor berry extract were exceptions. Their taste was not acceptable. Conclusions. Fruit extracts are a valuable material for chips enrichment. Taking into account all the analyzed differentiators, extracts of Japanese quince, goji berry and woodland hawthorn were found to be the best enriching additives. The chips soaked in extract of five-flavor berry, despite their high antioxidant activity, were disqualified due to very low score of sensory evaluation.
3

Exotic fruits as a source of natural antioxidants in cosmetic products

72%
Malinowska P.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2015
|
nr 2
4

Fungistatyczne wlasnosci ekstraktow z nasion wybranych roslin nalezacych do rodziny Apiaceae

72%
Burgiel Z. J., Tomaszkiewicz-Potepa A., Vogt O., Burgiel M. M.
Progress in Plant Protection
|
2008
|
tom 48
|
nr 2
701-705
5

Antioxidant vitamin contents of Capsicum annuum fruit extracts as affected by processing and varietal factors

72%
Perucka I., Materska M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 4
The presented work defines the influence of technological process on chemical composition of peppers. The technological treatments made in this work were: lyophilization and samples evaporation. Evaporation process was conducted in two conditions of temperature and pressure: I – 35°C and 70 mbar, II – 50°C and 400 mbar. The working material consisted of four pepper cultivars, two sweet: ‘King Artur’ and ‘Red Knight’, and two hot: ‘Capel Hot’ and ‘Robustini’. The changes of vitamins C and E, β-carotene, xanthophylls and phenolic compounds were investigated as processing and cultivar factors. Additionally antioxidant activity of phenolic compounds was evaluated by method with DPPH radical. The extracts prepared in conditions I had a significantly higher concentration of vitamin C, E, β-carotene, total phenol and antioxidant properties than the extracts obtained at the higher temperature and under the higher pressure. It was found that extracts obtained from hot fruits had a higher vitamin E and β-carotene contents than from the sweet ones. However, the extracts from sweet varieties were characterized by higher antioxidant properties and phenolic compounds than the ones obtained from hot peppers.
6

Antioxidant activities and phenolic compounds in fruits of various genotypes of American persimmon (Diospyros virginiana L.)

58%
Grygorieva O., Kucharska A. Z., Piorecki N., Klymenko S., Vergun O., Brindza J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2018
|
tom 17
|
nr 2
7

Antioxidant potential of tea extract Camellia sinensis influenced by Rosaceae and Oxycoccaceae family fruit extracts

58%
Gramza-Michalowska A., Jezierska M., Walesa L., Sidor A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
8
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Content available

Badania nad metodą Pijanowskiego. VII. Dokładne oznaczanie zawartości kwasu L-dehydroaskorbinowego w wyciągach warzyw i owoców

58%
Bozyk Z.
Roczniki Państwowego Zakładu Higieny
|
1963
|
tom 14
|
nr 1
9

Consumption of Citrullus colocynthis fruit extract causes histological and immunological alterations in mice

58%
Bahloul R. S., Aljahdali M. O., Redwan E. M.
Folia Biologica
|
2020
|
tom 68
|
nr 4
10
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Evaluation of mango byproduct extracts as antioxidant against Pb-acetate-induced oxidative stress and genotoxicity in mice

58%
El Makawy A. I., Ashoush I. S., Abd-Elmoneim O. M.
Polish Journal of Food and Nutrition Sciences
|
2015
|
tom 65
|
nr 1
The antioxidant and antiproliferative properties of mango by-products were investigated. This study was carried out to evaluate the protective role of mango peel or kernel defatted extracts against Pb-acetate adverse effects on oxidant/antioxidant status, liver dysfunction biomarkers, histopathological changes and genotoxicity in male mice. Total phenolic content and antioxidant activity of both extracts were evaluated. Two doses of both extracts (50 and 100 mg/kg) were used to evaluate their role against the toxicity of Pb-acetate (500 ppm). Mice given mango extracts with Pb-acetate had signifi cantly lower plasma MDA, AST and ALT and higher glutathione than mice given Pb-acetate alone. Mango extracts prevented the histopathological changes in liver induced by Pb-acetate and decreased the cytotoxicity of lead by increasing the ratio of PCE/NCE. Mango extract treatment reduced the DNA damage induced by Pb-acetate in liver as demonstrated by a reduction in micronuclei and decrease in tail length, tail DNA% and Olive tail moment. It can be concluded that mango by-product extracts have potential to protect from oxidative stress and genotoxicity of lead.
11

Phenolic compounds in berry extracts

58%
Kotarska K., Wieczorek D., Wybieralska K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 2
12
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Chemical composition, antioxidant and antimicrobial activities of Moroccan species of Psidium guajava extracts

58%
Lahlou J., Amraoui B. E., El-Wahidi M., Bamhaoud T.
Roczniki Państwowego Zakładu Higieny
|
2022
|
tom 73
|
nr 1
Background. During the recent years, appropriate attention has been paid to the oxidative stress which damages the body’s cells, proteins, and DNA. Therefore, the need of antioxidants becomes a therapeutic and preventive priority. In addition, microbial infections also constitute a public health problem. Objective. To find efficient, reliable and safe alternatives sources to synthetic antioxidants, antibiotics and antifungals drugs. Materials and methods. Extract and essential oil of Psidium guajava were screened for their antioxidant and antimicrobial activities against gram positive bacteria (Enterococcus faecalis and Staphylococcus aureus), gram negative bacteria (Citrobacter freundii, Escherichia coli and Pseudomonas sp) and fungi (Candida albicans,Candida tropicalis and Cryptococcus neoformans), as well as to determine the functional groups of phytochemicals present in the essential oil by Fourier transform infrared spectroscopy (FTIR). Results. The results indicate that P. guajava leaves extract demonstrated very high antioxidant activity and P.guajava essential oil showed the highest polyphenols content. The antioxidant capacity showed a significant negative linear correlation to total polyphenolic content (TPC) with Pearson’s correlation coefficients. P. guajava essential oil shows high antibacterial and antifungal activity against all the studied bacteria and fungi.The FTIR analysis of P. guajava essential oil showed the presence of several functional groups (ethers, esters, ketones, terpenes, alkanes, aldehydes, aromatic hydrocarbons, alcohols, and phenols). The relationship between the chemical composition and antimicrobial activity of P.guajava essential oil suggests that the attribution of its antimicrobial activity to a particular compound or a synergistic effects between its different constituents remains difficult. Conclusions. The present study demonstrated that Psidium guajava is a valuable source of active compounds with antioxidant and antimicrobial activities. This finding suggests the new use of the fruits and the leaves extracts of this plant in the treatment of bacterial and fungal infections, as well as for the extraction of new antioxidants. Therefore, it is necessary to be carried out in another study to identify the active(s) compound(s) in P.guajava essential oil with respect to their mechanisms and synergistic actions.
13

Comparison of the effects of chokeberry fruit extract, chicory flour and their dietary combination on blood parameters and antioxidant status of healthy and diabetic rats

58%
Jurgonski A., Juskiewicz J., Zdunczyk Z.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 2
14

Toxicity of neem fruit extract and seed oil against Oxycarenus [Heteroptera] of cotton crop

58%
Khan M. F., Ahmed S. M.
Acta Biologica Cracoviensia. Series Zoologia
|
2000
|
tom 42
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