Wyniki wyszukiwania - AGRO

1

Effect of long-term storage on antioxidant activity of walnut cake

100%

Binczak O., Samotyja U.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2018

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nr 2

2

Evaluation of polyphenols and antioxidative activity of cocoa and chocolate products

100%

Kroyer G., Molnar T.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

A comparison of numerous Cistus species and subspecies - (I) Profiles of the polyphenols with HPLC

86%

Kolling-Speer I., Wittpahl G., Hannig C., Speer K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

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Influence of sterilization process on antioxidative properties of broad bean seeds

86%

Wolosiak R., Lewicki P. P., Piecyk M., Worobiej E., Druzynska B., Majewska E.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

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nr 2[A]

201-206

Changes of selected antioxidants content and activity in broad bean seeds upon sterilization process and storage of cans were investigated in the study. Loss of total nitrogen, its solubility and non-protein nitrogen content was observed as well as loss of total polyphenols content and their antioxidatively important group – condensed tannins. Main changes in protein fractions were observed on electrophoretic patterns in low molecular weight range, however a gain of high molecular weight polymer (500 kDa) participation was shown by Size-Exclusion HPLC. Phenolic compounds extracted with 70% acetone exhibited much higher antiradical activity then nitrogen compounds extracted with water. A decrease of antioxidant activity of the extracts and its appearance in drain was confirmed in most cases after processing and storage.

5

Influence of storage on the quality of natural antioxidants in fruit beverages

86%

Zukiewicz-Koc W., Kalbarczyk J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

223-225

The study material consisted of the following fruit beverages: (1) apple, (2) apple-orange-peach, (3) apple-cherry, and (4) apple-chokeberry, produced by Fructo-Maj in Milejów near Lublin. Contents of phenolic acids, anthocyanins, and ability to neutralize free synthetic ABTS and DPPH radicals were determined just after producing and 3 months of storage. Beverage storage had a negative influence on polyphenols content. A decrease of polyphenolic activities resulting from the storage process was reported. The highest antioxidant properties were recorded for apple-chokeberry beverage, the lowest – for apple-orange-peach juice.

6

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

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2017

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tom 68

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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.

7

Antioxidant activity of rye bread enriched with milled buckwheat groats fractions

86%

Zmijewski M., Sokol-Letowska A., Pejcz E., Orzel D.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 2

Background. Buckwheat, despite its broad nutritional benefits, is still not widely appreciated grain. It contains a protein with preferred amino acid composition and it is a valuable source of micronutrients and vitamins of the B group and vitamin E. Moreover, buckwheat groats have a high amount of polyphenols, including flavonoids and flavones. Eating rye bread is beneficial due to its high content of dietary fiber, phenolic acids and characteristic taste and aroma. Therefore, the use of rye flour and buckwheat mill products for bread may allow obtaining a product of high nutritional value and flavor. Objective. The aim of the study was to evaluate the influence of buckwheat products addition and baking process on the antioxidant properties of rye-buckwheat blends and breads. Material and methods. Experimental material was rye flour type 580 and buckwheat flour, wholegrain flour and bran obtained by grinding buckwheat groats. Buckwheat products share was 20 and 35%. The control was the rye flour. In the rye-buckwheat blends and bread loaves, the contents of selected flavonoids by HPLC method, total polyphenols content by Folin-Ciocalteu method and the antioxidant activity by the DPPH˙ radical scavenging method were determined. Results. Buckwheat bran was significantly richer in total polyphenols, rutin, quercetin, orientin and isoorientin than other buckwheat products and rye flour. Bread after baking contained similar amount of total polyphenols and quercetin and have a comparable ability to scavenge 1,1diphenyl-2-picrylhydrazyl radicals (DPPH˙) than the corresponding blends. Baking process negatively affected the amount of rutin, orientin and isoorientin. Conclusions. The use of buckwheat bran as a replacement for wheat flour in bread significantly increases its nutritional value. The process of baking unequally affects the content of particular groups of antioxidant compounds.

8

Losses of essential oils and antioxidants during the drying of herbs and spices. A review

86%

Prusinowska R., Smigielski K.

Nauki Inżynierskie i Technologie

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2015

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nr 2(17)

Drying is the most common and also the simplest method of preserving fresh plant materials. This process greatly extends the life of the product by the removal of water, which decreases the rate of chemical and enzymatic reactions, or even inhibits them. The drying step can cause a change in appearance, taste, color and consistency, as well as reduce the quantity of essential oils, polyphenols, pigments and vitamins. These changes can be significantly reduced by using suitable drying techniques, depending on the material. The choice of the technique should be based on knowledge of the biological, physical and chemical characteristics of the raw material. The paper presents the effects of drying on the quantitative loss of essential oils and compounds with antioxidant properties, as well as changes in the antioxidant properties of selected herbs and spices dried by different methods. Both, the food industry and the cosmetics or pharmaceuticals industry generates a demand for high-quality raw materials, and hence research is being conducted both on preservation methods and on their impact on the quality of the obtained material. It seems that the new technology of drying material in a fluidized bed, greatly reduces or even eliminates the disadvantages of current procedures.

9

The protective ability of the Mediterranean plant extracts against the oxidative DNA damage. The role of the radical oxygen species and the polyphenol content

86%

Kapiszewska M., Soltys E., Visioli F., Cierniak A., Zajac G.

Journal of Physiology and Pharmacology. Supplement

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2005

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tom 56

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nr 1

183-197

The polyphenol plant extracts content seems to be responsible for the scavenging activity of the reactive oxygen species (ROS), resulting in protection against DNA damage induced by the oxidative stress. This assumption was verified analyzing the effect of six Mediterranean plant extracts (Crepis vesicaria L, Origanum heracleoticum, Scandix australis L, Amaranthus sp., Scolymus hispanicus L, Thymus piperella L) on the oxidative DNA damage induced in lymphocytes by H2O2 in relation to the polyphenolic content and the lymphocyte scavenging ability of ROS. The comet assay was used to evaluate oxidative DNA damage and the polyphenol content was analyzed by the Folin-Ciocalteu method. The fluorescence resulting from oxidation of ROS-sensitive dye, dihydrorofluorescein (DHF), was utilized as indicator of the ROS level. Pretreatment with all plant extracts produced the dose-dependent increase in the DNA protection up to the 0.2 µg/ml polyphenol content and the decrease above that dose. Only the Thymus piperella, similarly to quercetin, showed a strong positive correlation between the DNA protection and the polyphenol content, but negative correlation with ROS formation. In conclusion, the DNA protective ability of plant extracts seems to be related to the low polyphenol concentration and only to certain extent depends on the polyphenol ROS scavenging activity.

10

Drying kinetics and antioxidant activity of oregano

86%

Jaloszynski K., Figiel A., Wojdylo A.

Acta Agrophysica

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2008

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tom 11

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nr 1[156]

11

Woad (Isatis tinctoria L.) buds: a potential functional food

86%

Galletti S., Branca F., Bagatta M., Argento S., Iori R.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

12

The impact of extrusion on the content of polyphenols and antioxidant activity of rye grains [Secale cereale L.]

86%

Gumul D., Korus J., Czechowska K., Barton H., Folta M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

319-330

Background. Polyphenols which are included in a group of food antioxidants have a beneficial impact on human organism, as they prevent the occurrence of life style diseases, including cardiovascular diseases and cancer. Cereals are the main source of polyphenols in a human diet, and especially rye is characterized by high level of these compounds. Many technological processes applied in food production cause a decrease of polyphenols in rye and reduce their antioxidative activity. The aim of the study was to estimate quantitative changes of polyphenols in rye grains subjected to extrusion, under varying process conditions and establish the antioxidant activity of the obtained rye extrudates. Material and methods. The materials were extrudates prepared from grains of three rye cultivars, namely Amilo, Rostockie and Agrikolo. Extrusion was performed in a single- screw laboratory extruder Brabender 20 DN. Contents of phenolic acids and apigenin in analysed samples was checked by HPLC. Antioxidant activity was measured by FRAP and EPR methods. Results. All rye extrudates contained ferulic acid levels (53-104 mg/100 g d.m.) approximately 112-316% higher as compared to raw material (25 mg/100 g d.m.). The highest antioxidant activity (using of FRAP method) was measured in extrudates prepared at extrusion parameters: 14% moisture of raw material and 180°C but the lowest at 20% moisture and 120°C. The analysis of spin label reduction kinetics (in EPR method) allowed to conclude, that its reduction was greater for extrudates (except extrudates obtained at moisture content 20% and 120°C) as compared to raw material. Conclusions. Content of polyphenols and antioxidative activity of rye extrudates is highly dependant on the moisture content of raw material and extrusion temperature.

13

Total antioxidant capacity and total polyphenol content of the selected plant products measured by DPPH, ABTS and Folin-Ciocalteu methods

86%

Czlapka-Matyasik M., Gramza-Michałowska A., Fejfer M., Jeszka J.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

14

Formation of hydrogen peroxide in model solutions enriched in green tea extract

86%

Sielicka M., Malecka M., Przypis A.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

15

Antioxidant properties of Chamisso arnica (Arnica chamissonis Less.) water infusions

86%

Olesiska K.

Agronomy Science

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2020

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tom 75

|

nr 2

16

Antioxidant properties of Mediterranean food plant extracts: geographical differences

86%

Schaffer S., Schmitt-Schillig S., Muller W. E., Eckert G. P.

Journal of Physiology and Pharmacology. Supplement

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2005

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tom 56

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nr 1

115-124

Locally grown, wild food plants seasonally contribute a considerable portion of the daily diet in certain Mediterranean areas and it has been suggested that the beneficial effects of the Mediterranean diet on human health partly originate from the antioxidant effect of flavonoid-rich food plants. The nutrient content of most wild plants is higher than that of cultivated ones and may vary depending on the prevailing environmental conditions. Accordingly, three local Mediterranean plant foods (i.e. Cichorium intybus, Sonchus oleraceus, Papaver rhoeas) were collected in Greece (Crete), southern Italy, and southern Spain in order to assess possible differences in their in vitro antioxidant potential. The biological assays revealed diverse intra-plant specific antioxidant effects for the tested extracts ranging from no activity to almost complete protection. Furthermore, substantial differences in the polyphenol content were found for the nutritionally used part of the same plant originating from different locations. However, no clear correlations between the polyphenol content and the extracts' antioxidant activities were found. Taken together, the data suggest that certain local Mediterranean plant foods possess promising antioxidant activity and that the observed biological effects are possibly influenced by the geographically-dependent environmental conditions prevailing during plant growth.

17

Influence of titanium treatment on antioxidants content and antioxidant activity of strawberries

86%

Skupien K., Oszmianski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2007

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tom 06

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nr 4

The spraying with titanium is one of the agronomic practices used to stimulate the flowering, bearing of fruit and production of strawberry plants. The aim of the study was to assess the influence of titanium treatment (Ti4+-ascorbate) on L-ascorbic acid, total polyphenol, antioxidant activity, and phenolics profile of six strawberry fruit cultivars. The experiment was carried out on a commercial plantation where basic fertilization and protection of plants followed the recommendations for the species. The chemical composition of strawberries, as a response to titanium treatment, was differential and cultivardependent. A significant increase of total polyphenol content was noted only in ‘Elkat’ berries. The treatment resulted in the increase of L-ascorbic acid in all the cultivars, except for ‘Kent’. However, the influence of Ti on the antioxidant activity of strawberries against ABTS (2,2’-azinobis-(3-ethylbenzothiazoline-6sulfonic acid) and DPPH (2-diphenyl- 1-picrylhydrazyl) radical was differential. Only in treated ‘Elsanta’ fruit a significant enhancement of scavenging both radicals was observed. Moreover, the treatment caused a significant increase of total anthocyanin content in ‘Kent’, ‘Selva’ and ‘Senga’ fruit, and a significant decrease of these compounds in ‘Dukat’ berries. Regarding total proanthocyanidins, the only significant change was a decline observed in treated ‘Elsanta’ berries. The applied treatment exerted no considerable effect on ellagic acid and p-coumaric acid content in any of cultivars tested

18

Phytochemical variability of coltsfoot (Tussilago farfara L.) in Poland

72%

Adamczak A., Buchwald W., Gryszczynska A.

Herba Polonica

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2012

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tom 58

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nr 4

Coltsfoot leaves are a traditional raw material, rich in polysaccharides and phenolics. The variability of the contents of these main compounds was determined, using plant material originated from 22 natural populations of Tussilago farfara L. growing in various regions of Poland. In the years 2008–2009, plants from each investigated population were collected in the Garden of Medicinal Plants in Plewiska near Poznań (Poland). Coltsfoot leaves were harvested in the middle of June and July of 2010, and then dried at room temperature. In these raw material we quantified swelling index (describing mucilage content) and spectrophotometrically: the amounts of total polyphenols, polyphenols unadsorbed on hide powder (non-tannin phenolics) and tannins (expressed as pyrogallol equivalent) as well as the sum of hydroxycinnamic acid derivatives (expressed as rosmarinic acid) and flavonoids (expressed as quercetin). The demonstrated results show the relatively high and balanced contents of the basic active compounds, especially flavonoids (0.7–1.3%) and polysaccharides (swelling index: 8.0–14.5). In addition, it was found that flavonoids and mucilage in coltsfoot leaves fluctuate in only a small range (V=11–13%), regardless of overshadow and the harvest time of raw material.

19

The effect of herbicides and soil tillage systems on the content of polyphenols in potato tubers

72%

Zarzecka K., Gugala M.

Polish Journal of Environmental Studies

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2011

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tom 20

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nr 2

A three-year field experiment was conducted in 2002-04 to evaluate the effects of soil tillage and weed control methods (including herbicides and their mixtures) on the content of polyphenols in edible potato tubers, cv. Wiking. The results obtained indicated that the content of polyphenols in non-peeled and peeled tubers depend on the methods of soil tillage and weeding, as well as on the years of cultivation. The content of polyphenols in the tubers subjected to the initial treatment (peeling) decreased to 7.2-14.9%, compared to the level of polyphenols before peeling.

20

Chemical characteristics and physical properties of functional snacks enriched with powdered tomato

72%

Wojtowicz A., Zalewska-Korona M., Jablonska-Rys E., Skalicka-Wozniak K., Oniszczuk A.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 3

The paper discusses the influence of the addition of freeze-dried tomatoes on the chemical composition and selected physical properties of extruded corn snacks. Corn grits were replaced with dried tomatoes in the amount from 5 to 30% of corn mass. The total lycopene and phenolic content, the scavenging ability and the ferric reducing antioxidant power were determined along with the content of neochlorogenic, chlorogenic, p-coumaric acids and rutin. Also evaluated were selected physical properties, colour and the sensory profi le of corn snacks enriched with tomatoes. A greater tomato addition increased the volume of bioactive compounds, especially the total phenolic content. Snacks enriched with tomato exhibited a lower expansion ratio, water absorption and solubility indices, lightness and sensory characteristics but higher density, hardness and redness than corn snacks. Powdered tomato seems to be a functional additive with the high content of biologically-active compounds, and the enriched snacks displayed good physical properties if the tomato level did not exceed 20%. A higher amount of the additive signifi cantly lowered the expansion as well as increased the hardness of snacks. Still, the corn products with 25 and 30% of powdered tomato were more valuable due to their much higher level of bioactive components compared with the regular corn snacks.

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