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  1. 7 Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

  2. 5 Polish Journal of Food and Nutrition Sciences

  3. 3 Herba Polonica

  4. 2 Acta Scientiarum Polonorum. Technologia Alimentaria

  5. 2 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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  1. 6 Zielinski R.

  2. 2 Gawlik-Dziki U.

  3. 2 Grzegorzewska M.

  4. 2 Gumul D.

  5. 2 Korus J.

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  1. 1 2019

  2. 3 2018

  3. 1 2017

  4. 1 2016

  5. 2 2014

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1

Antiradical activity of home made fruit wines

100%
Kantecki T., Szymusiak H., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2009
|
nr 3
72-80
2

Antioxidant potential of selected tea products

75%
Sempruch C., Stefaniuk A., Sytykiewicz H., Czerniewicz P., Leszczynski B.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

Antiradical activities of Salvia officinalis and Viscum album L. extracts concentrated by ultrafiltration process

75%
Roman G. P., Neagu E., Radu G. L.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 3
47-58
Background. In the present study the antioxidant properties were investigated of the medicinal plants Salvia officinalis L. (Labiaceae family) and Viscum album L. (Loranthaceae), both of them known for a long time as a remedy in the traditional medicine. The aim of this study was to prove the efficiency of ultrafiltration process for the concentration of herbs extracts and to evaluate the concentrate‟s antioxidant activity. Material and methods. The extracts were prepared by maceration, using different sol-vents. After filtering the extract through Isolab quantitative filter paper “medium”, each of the filtrates was processed by microfiltration (MF; Millipore filters with 45 μm), followed by ultrafiltration (UF). The regenerated cellulose (Millipore), polysulfone and polyacrylonitrile ultrafiltration membranes were used in the experiment. The initial extracts and samples of permeate and retentate after ultrafiltration of extracts have been characterized by determination of the protein total and total phenolic content. Standard methods like ABTS and DPPH assay are used to measure the antioxidant activity. Results. For the three types of tested membranes: Millipore, PSF and PAN, PAN membrane proves to have the greatest efficiency since it shows the highest permeate flux and the greatest retention degree for bioactive compounds. The concentrated extracts obtained after ultrafiltration with polyacrylonitrile membrane had the strongest scavenging activity for all extracts. Conclusions. The results of this study has revealed that the concentrated extracts have a very high radical scavenging activity (TEAC values for sage hydro-alcoholic concentrated extracts in range 351.87-479.04 μmol Trolox/mL extract and for mistletoe concentrated extract E2 in range 345.14-426.18 μmol Trolox/mL extract; the DPPH inhibition values was over 85% for S. officinalis concentrated extracts and ranges between 66.2% and 88.2% DPPH inhibition for V. album concentrated), therefore can be considered as a good source for further medicinal applications.
4

Free-radical scavenging activity of cosmetic plant extracts

75%
Malinowska P.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 1
5

Phenolic compounds and antioxidant activity of fractions extracted from Capsicum annuum L.

75%
Materska M.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6

Antiradical activity of herbal mixtures with sedative properties

75%
Hawrylianka Z., Szymusiak H., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2014
|
nr 1
7

Effect of solvent composition on antiradical activity of dried Origanum vulgare extracts

75%
Kaczmarek D., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2018
|
nr 3
8

Investigation into the anti-radical activity of extracts obtained from Uncaria tomentosa Willd DC

75%
Sroka Z., Fecka I., Cisowski W., Luczkiewicz M.
Herba Polonica
|
2001
|
tom 47
|
nr 3
Z kory korzeni oraz sproszkowanego preparatu (EA) pochodzących z Uncaria tomentosa uzyskano wyciągi bogate w związki fenolowe. Wykazano silną aktywność przeciwwolnorodnikową tych wyciągów. Najsilniejszą aktywność przeciwwolnorodnikową wykazano dla wyciągu WMP otrzymanego z EA (MeOH - woda, 1:1). Wyciąg ten w stężeniach 0.036 i 0.072 mg/ml spowodował zmniejszenie stężenia wolnego rodnika DPPH odpowiednio o 64.6% i 92.8%.
9

Antioxidant capacity of roasted health-promoting products

75%
Kosinska A., Karamac M.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 2
Roasted sesame seeds, pumpkin seeds, sunflower seeds, soy beans, and wheat germs were obtained from Ekoprodukt company (Częstochowa, Poland). Phenolic compounds were extracted with 80% aqueous methanol. The extract of roasted sunflower seeds was characterised by a higher content of total phenolics (158 mg/g). The Total Antioxidant Capacity was the highest in the extract of roasted sunflower seeds (0.478 mmol Trolox/g) followed by the extract of roasted wheat germs (0.066 mmol Trolox/g). The extracts of roasted sunflower seeds and wheat germs were strong scavengers of DPPH radical. Their reducing power was strong as well.
10

Influence of thermal processing on phenolics compounds level and antiradical activity of dill [Anethum graveolens L.]

75%
Swieca M., Gawlik-Dziki U.
Herba Polonica
|
2008
|
tom 54
|
nr 3
Content of total phenolics, phenolic acids and flavonoids in different extracts of fresh and thermal processed dill were investigated. Antioxidant activity, exhibited as a DPPH and ABTS free radical scavenging abilities were also studied. The highest content of total phenolics, phenolic acids and flavonoids was found in the samples of fresh dill extracted with 50% acetone (35.23; 19.49; 30.39 mg/g dw., respectively), the lowest in the case of methanolic extracts of dried dill (17.73; 7.58; 4.05 mg/g dw., respectively). It is noteworthy that studied extracts showed higher scavenging activity against ABTS (max > 25%) then DPPH radicals (max >15%). The best results were obtained in the case of extracts of dried dill. On the other hand, the lowest activity was found in the extracts of frozen dill. No significant correlations between phenolic compounds content and antiradical activities were found. We concluded that thermal processed dill exhibited free radical scavenging abilities, better or comparable with fresh samples and can be used as it valuable substitute.
11

Determination of antiradical and antioxidant activity: basic principles and new insights

63%
Tirzitis G., Bartosz G.
Acta Biochimica Polonica
|
2010
|
tom 57
|
nr 2
 Although the term "antioxidant" is used very frequently, there are problems with the definition of antioxidants and estimation of antioxidant activity. The distinction between antioxidant and antiradical activities is not always obvious. This minireview discusses critically the principles, advantages and limitations of the most frequently used methods of estimation of antiradical and antioxidant activities.
12

Antioxidant activity of coffee infusions

63%
Konczal M., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2014
|
nr 2
13

Antiradical activity of infusions prepared from the mixtures of dog rose hips and other components

63%
Kluj K., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2012
|
nr 4
14

Phenolic compounds as the major antioxidants in red cabbage

63%
Leja M., Kaminska I., Kolton A.
Folia Horticulturae
|
2010
|
tom 22
|
nr 1
15
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The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties

63%
Szwejda-Grzybowska J. I., Kosson R., Grzegorzewska M.
Journal of Horticultural Research
|
2016
|
tom 24
|
nr 2
16

Commodity feature and antiradical capacity of Pu Erh tea leaves available on Polish market

63%
Gramza-Michalowska A., Kulczynski B., Jankowiak J., Grden M.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2017
|
tom 20
|
nr 2
17

Changes in physico-chemical properties, polyphenol compounds and antiradical activity during development and ripening of Maoluang (Antidesma bunius L. Spreng) fruits

63%
Butkhup L., Samappito S.
Journal of Fruit and Ornamental Plant Research
|
2011
|
tom 19
|
nr 1
Influence of fruit development and ripening on the changes in physico-chemical properties, antiradical activity and the accumulation of polyphenolic compounds were investigated in Maoluang fruits. Total phenolics content (TP) was assayed according to the Folin-Ciocalteu method, and accounted for 19.60-8.66 mg GAE/gf.w. The TP gradually decreased from the immature to the over ripe stages. However, the total anthocyanin content (TA) showed the highest content at the over ripe stage, with an average value of 141.94 mg/100 g f.w. The antiradical activity (AA) of methanolic extracts from Maoluang fruits during development and ripening were determined with DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging. The highest AA was ob­served at the immature stage accompanied by the highest content of gallic acid and TP. Polyphenols were quantified by HPLC. The level of procyanidin B2, procyanidin B1, (+)-catechin, (-)-epicatechin, rutin and tran-resveratrol as the main polyphenol compounds, increased during fruit development and ripening. Other phenolic acids such as gallic, caffeic, and ellagic acids significantly decreased (p < 0.05) during fruit development and ripening. At over ripe stage, Maoluang possess the highest antioxi- dants. Thus, the over ripe stage would be the appropriate time to harvest when taking nutrition into consideration. This existing published information provides a helpful daily diet guide and useful guidance for industrial utilization of Maoluang fruits.
18

Antiradical activity of selected fruit juices available in Wielkopolska region

63%
Swat M., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 4
19

Effects of red wine drinking on total polyphenol content and antiradical activity of oral fluids

63%
Varoni E., Vitalini S., Gardana C., Simonetti P., Lodi G., Iriti M.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
20

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

63%
Gumul D., Korus J., Achremowicz B.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 4
The aim of the study was to check the influence of extrusion on the content of polyphenol and antioxidant/antiradical activity of rye grains. The extrudates prepared from three cultivars of rye were obtained at different process parameters. Total polyphenol, antioxidant and antiradical activity was measured in the samples. Extrusion resulted in a decrease of total polyphenol content (TPC) on average by 40% in rye grains, and the largest loss of endogenic phenolic compounds was observed at the extrusion conditions: 20% moisture of raw material and 120°C. Extrudates obtained at: 14% moisture of raw material and 180°C exhibited either increase of these compounds or no change. It was found that rye extrudates exhibited the highest antiradical activity (measured by the methods with DPPH and ABTS) when raw material contained 14% of moisture and at temperature of the extrusion – 180°C, while the lowest when the parameters were 20% and 120°C. Antioxidant activity in beta-carotene-linoleate model system was high when rye extrusion was performed at 14% and 20% moisture and temperature 180°C. The negative influence of extrusion on the antioxidant activity of rye grains was observed at 20% moisture and 120°C
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