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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Phenolic compounds from apples: reviewing their occurrence, absorption, bioavailability, processing, and antioxidant activity – a review

100%
Starowicz M., Achrem-Achremowicz B., Piskula M., Zielinski H.
Polish Journal of Food and Nutrition Sciences
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2020
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tom 70
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nr 4
This review summarises the research on phenolic compounds in apples in relation to their geographical origin, cultivars, technological processes, and human health effects due to their antioxidant activity and bioavailability. Apples are popular among consumers and are known as a rich source of vitamins, minerals, and biologically active compounds. In this review article, we have focused on their phenolic compounds. Some epidemiological studies have confirmed the protective effects of apples against chronic diseases, which can be linked to the high content of phenolics in plant tissues and their bioavailability. However, according to the available literature, the geographical origin and variety of apples influence the content of these bioactive compounds and are highly related to their antioxidant activity fluctuation. The gathered studies have confirmed that the choice of polyphenol-rich raw material as well as proper processing are important to achieve high-quality fruit-based products with a high content of antioxidants after a few stages of production. It was proven that the processing of apples could significantly modify the content of phenolics in the finished products, including juices, concentrates, vinegars, and ciders. For instance, the use of high pressure or vacuum has been proposed as a highly potent solution in inhibiting flavonoid degradation during intensive processing. Moreover, several methods have been screened to monitor the phenolic content and antioxidant activity of apple samples, based on spectrophotometry, HPLC, LC-MS, and LC-MS/MS techniques for chemical compound separation and identification. The main assumptions of these techniques and results obtained are described in this review.
2

Warunki zbioru i przechowywania a jakość nasion rzepaku. Część I. Aktywność enzymów lipolitycznych i liczby charakterystyczne oleju

100%
Grabska J., Piskula M., Kubicka E., Iwaszczuk K.
Rośliny Oleiste - Oilseed Crops
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1994
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tom 15
|
nr 2
3

Charakterystyka procesu tłoczenia nasion rzepaku w prasie 02 PVO

88%
Fornal J., Piskula M., Ostaszyk A., Walewski J., Kozlowska H.
Rośliny Oleiste - Oilseed Crops
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1994
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tom 15
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nr 2
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Glucosinolates in various cabbage cultivars grown in Poland

88%
Ciska E., Piskula M., Martyniak-Przybyszewska B., Waszczuk K., Kozlowska H.
Polish Journal of Food and Nutrition Sciences
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1994
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tom 03
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nr 3
119-126
5

Influence of natural soya isoflavones and ipriflavone on rats' bone density

88%
Rahnama M., Swiatkowski W., Rzedzicki Z., Piskula M., Wiczkowski W.
Bulletin of the Veterinary Institute in Puławy
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2005
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tom 49
|
nr 4
6

Concentrations of isoflavones in blood plasma of dairy cows with different incidence of silent heat

88%
Zdunczyk S., Piskula M., Janowski T., Baranski W., Ras M.
Bulletin of the Veterinary Institute in Puławy
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2005
|
tom 49
|
nr 2
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Extraction of phenolic compounds from lentil seeds [Lens culinaris] with various solvents

76%
Amarowicz R., Piskula M., Honke J., Rudnicka B., Troszynska A., Kozlowska H.
Polish Journal of Food and Nutrition Sciences
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1995
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tom 04
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nr 3
53-62
Phenolic compounds were extracted from lentil seeds (Lens culinaris) using acetone-water, methanol-water and ethanol-water system (8:2 v/v) at 80°C. The content of sugars and phenolic compounds in the extracts was determined colorimetrically. U V spectra were measured and TLC analysis was performed on silica gel to compare phenolic compounds extracted with particular solvent systems. Prevailing amount of sugars and phenolic compounds was extracted by all three solvent systems during the first 15 min of extraction. Acetone-water system extracted markedly greater amounts of phenolic compounds compared with methanol-water or ethanol-water systems. UV spectra of the extracts were similar. In acetone extract, TLC analysis revealed the presence of tannins of higher molecular weight which were not found in ethanol and methanol extracts.
8

Setna rocznica urodzin prof. dr h.c. mult. Antoniego Rutkowskiego 1920-2020

64%
Kozlowska H., Piskula M., Pisula A., Gwiazda S., Dabrowski K., Krygier K., Kolozyn-Krajewska D., Sikora T.
Żywność Nauka Technologia Jakość
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2020
|
tom 27
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nr 4
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