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    Wyświetlanie 1-5 z 5
    Tytuł:
    Antioxidant activity of extract of pea and its fractions of low molecular phenolics and tannins
    Autorzy:
    Amarowicz, Ryszard
    Troszyńska, Agnieszka
    Powiązania:
    https://bibliotekanauki.pl/articles/2051047.pdf
    Data publikacji:
    2003
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    pea
    antioxidant activity
    antiradical properties
    phenolics
    tannins
    Opis:
    Phenolic compounds were extracted from pea (Pisum sativum) seeds using 80% aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I of low molecular phenolic compounds was eluted from the column by ethanol. Fraction II of tannins was obtained using water-acetone (1:1; v/v) as mobile phases. Phenolic compounds present in extract and its fractions showed antioxidant and antiradical properties investigated using a β-carotene-linoleate model system, Total Antioxidant Activity (TAA) method, DPPH radical scavenging activity and reducing power. The results of assays performed were the highest when tannins (fraction II) were tested. For example, TAA of tannin fraction was 2.48 µmol Trolox/mg, whereas the extract and fraction I showed only 0.30 and 0.22 µmol Trolox/mg, respectively. The content of total phenolics in fraction II was found the highest (113 mg/g). The content of tannins in this fraction determined using the vanillin method and expressed as absorbance units at 500 nm per 1 g was 368. The HPLC analysis of pea crude extract showed the presence of such phenolic compounds as vanillic, caffeic, p-coumaric, ferulic and sinapic acids (after basic hydrolysis), quercetin and kaempherol, procyanidin B2 and B3.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2003, 53, 1s; 10-15
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Separation of low molecular rapeseed proteins by capillary electrophoresis
    Autorzy:
    Amarowicz, Ryszard
    Panasiuk, Robert
    Pari, Leelavinothan
    Powiązania:
    https://bibliotekanauki.pl/articles/2051054.pdf
    Data publikacji:
    2003
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    capillary electrophoresis
    rapeseed
    low molecular proteins
    Opis:
    Low molecular proteins were extracted and isolated from rapeseed. The main protein were characterised with molecular mass of 14 000 determined using capillary electrophoresis-SDS technique. UV spectrum showed that this protein appears as a complex with phenolic acids.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2003, 53, 1s; 7-9
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds
    Autorzy:
    Herman, Małgorzata
    Janiak, Michał A.
    Sadlik, Józefa K.
    Piekoszewski, Wojciech
    Amarowicz, Ryszard
    Powiązania:
    https://bibliotekanauki.pl/articles/2152159.pdf
    Data publikacji:
    2022-11-22
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    green tea
    extracts
    Cu
    Fe
    Zn
    Mn
    Cr
    Opis:
    Green tea is used worldwide in the preparation of beverages, but also its extracts rich in bioactive compounds, especially flavan-3-ols, are of increasing interest. In addition to bioactive molecules, green tea represents a source of dietary elements. However, knowledge about their content in extracts is limited. The aim of our research was to determine the extent of transfer of selected elements, i.e., iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), and chromium (Cr), from green teas to their extracts and to investigate whether the main bioactive compounds of the extracts affect this transfer. Twelve commercially available green teas were used in the study. The contents of elements in green teas and their extracts obtained with 80% acetone (v/v) were analysed by inductively coupled plasma optical emission spectroscopy (ICP-OES). High performance liquid chromatography in reverse phase (RP-HPLC) was used to determine contents of caffeine, (–)-epigallocatechin (EGC), (–)-epicatechin (EP), (–)-epigallocatechin gallate (EGCG), and (–)-epicatechin gallate (ECG). The element with the highest content in green teas was Mn (711–1402 µg/g), but its transfer to extracts was the lowest (0.269–0.646%). The mean Fe transfer, second abundant element in teas (115–725 µg/g), was 5.52%. The contents of Mn and Fe in extracts were 5.08–30.2 and 10.7–90.1 µg/g, respectively. Zn, Cu, and Cr were transferred with means of 10.4, 20.0, and 26.2%, respectively, which resulted in their contents in the extracts in the ranges of 5.03–12.6, 1.93–13.8, and 0.128–2.03 µg/g, respectively. The significant positive correlations of Zn content in extracts and/or transfer to extracts with EGCG, EGC and total flavan-3-ols as well as between the same Fe variables and EGC were determined, which suggested that these flavan-3-ols may positively affect the transfer of Fe and Zn from green tea to extracts. In turn, significant but negative correlations were found in the case of Mn and Cu. Future research is needed to identify the causes of the various transfer rate of elements from green teas to extracts.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 421-429
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques
    Autorzy:
    Jahanban-Esfahlan, Ali
    Roufegarinejad, Leila
    Tabibiazar, Mahnaz
    Lorenzo, José M.
    Amarowicz, Ryszard
    Powiązania:
    https://bibliotekanauki.pl/articles/1363286.pdf
    Data publikacji:
    2021
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    human serum albumin (HSA)
    fluorescence
    caffeic acid
    interaction
    molecular docking
    Opis:
    Ultraviolet-visible (UV–Vis) and fluorescence spectroscopy along with molecular docking were used to explore the interaction between human serum albumin (HSA) and caffeic acid (CA). CA is one of the major representatives of hydroxycinnamic acids in plants and is commonly present in plant-based foods. The mechanism by which CA quenched HSA fluorescence was determined to be static, and the values obtained for thermodynamic parameters indicated that the CA and HSA interaction was spontaneous. Hydrogen bonds and van der Waals forces were the main driving forces stabilizing the complex. The binding constant was in the order of 104/M and the number of binding sites for CA on HSA was calculated to be close to one. The results of fluorescence and UV–Vis spectroscopy showed that CA induced conformational changes in HSA structure. The distance of CA and the tryptophan residue of HSA, was determined to be ~2 nm by using Forster resonance energy transfer theory. The mode of binding and the binding site of CA on albumin were examined by performing molecular docking calculations. CA interacted with albumin in subdomain IA, and non–covalent interactions stabilized the complex. CA showed a high affinity for albumin, and thus this phenolic compound would be distributed in the body upon interacting with HSA.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 1; 69-77
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits
    Autorzy:
    Tak, Yamini
    Kaur, Manpreet
    Jain, Mool C.
    Samota, Mahesh Kumar
    Meena, Nirmal Kumar
    Kaur, Gurpreet
    Kumar, Rajendra
    Sharma, Daisy
    Lorenzo, José M.
    Amarowicz, Ryszard
    Powiązania:
    https://bibliotekanauki.pl/articles/2159284.pdf
    Data publikacji:
    2022-09-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    jamun seeds
    nutrients
    bioactives
    extraction and purification
    nutraceuticals
    Opis:
    Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neuroprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 211-228
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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