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1

Phenolic compounds profile and antioxidant activity of Persea americana Mill. peel and seed extracts

100%
Kosinska A., Karamac M., Estrella I., Hernandez T., Amarowicz R.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Isotopic evaluations of dynamic and plant uptake of N in soil amended with 15N-labelled sewage sludge

86%
Kchaou R., Khelil M. N., Gharbi F., Rejeb S., Henchi B., Hernandez T., Destain J. P.
Polish Journal of Environmental Studies
|
2010
|
tom 19
|
nr 2
363-370
Field experiments were conducted to evaluate the use of a novel ¹⁵N isotope technique for comparing the dynamics of N derived from sewage sludge applied to sorghum to the dynamics of N derived from the commercial fertilizer, urea. The treatments included a control, sludge applied at three rates (3, 6 and 9 t/ha, or 113, 226 and 338 kg N/ha) and N-urea applied at three rates (150, 250 and 350 kg N/ha). Recovery of ¹⁵N-labelled sludge was similar for the different nitrogen rates applied, with a mean value of 27%. However, the recovery of ¹⁵N-urea decreased as the rate of N application increased (from 38% to 27%). Approximately 22% and 19% of the ¹⁵N from sludge and urea, respectively, remained in the 0-60 cm layer of soil, most of which was present in the 0-20 cm layer. Furthermore, losses of ¹⁵N-labelled fertilizer were not affected by the N fertilization source, and the greatest losses, which were measured in response to the highest N application rate, were 59%.
3

High pressure-modified starches as carriers for phenolic compounds

86%
Gorecki A. R., Blaszczak W., Hernandez T., Estrella I., Bartolome B., Garrido L.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4
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Bioactive phenolic compounds of soybean (Glycine max cv. Merit): modifications by different microbiological fermentations

86%
Duenas M., Hernandez T., Robredo S., Lamparski G., Estrella I., Munoz R.
Polish Journal of Food and Nutrition Sciences
|
2012
|
tom 62
|
nr 4
In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.
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