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    Wyświetlanie 1-8 z 8
    Tytuł:
    Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
    Autorzy:
    Tomsone, Lolita
    Galoburda, Ruta
    Kruma, Zanda
    Majore, Kristine
    Powiązania:
    https://bibliotekanauki.pl/articles/1363311.pdf
    Data publikacji:
    2020
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    horseradish
    pomace
    microencapsulated juice
    total phenolic content
    radical scavenging activity
    bioaccessibility
    Opis:
    Health-conscious consumers are interested in products with an increased bioactive compound content. The nutritional quality is considered both as a stability and bioaccessibility concern. The aim of this study was to investigate the effect of horseradish products (horseradish root pomace, horseradish leaf pomace, microencapsulated horseradish root and leaf juice) on the physicochemical properties of biscuits, as well as to assess in vitro bioavailability and activity of phenolics. The bioactive compounds and antioxidant activity of horseradish products, which were used to replace the flour in biscuit dough, were analysed. Physicochemical parameters (pH, water activity, colour, phenolic compound contents, and antioxidant activities) were determined for the biscuits. Horseradish products compared to other cruciferous vegetables have a high content of phenolic compounds, as well as high antioxidant activity. Higher levels of bioactive compounds were found in microencapsulated horseradish leaf juice, compared to the other horseradish products used in the study. Enriched biscuits had a significantly higher total phenolic content (TPC) and antioxidant activity, compared to the control. After 180-day storage, TPC of biscuits with horseradish root products did not change significantly but in biscuits with horseradish leaf products it decreased by 27–29%. The bioaccessibility index of phenolic compounds after in vitro digestion of enriched biscuits ranged between 2.19 and 2.99. Microencapsulated horseradish leaf juice was more effective in enriching biscuits with bioactive compounds. The developed biscuits enriched with horseradish products could meet consumer expectations for healthy, functional food.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 419-428
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley
    Autorzy:
    Dadan, Magdalena
    Tylewicz, Urszula
    Tappi, Silvia
    Rybak, Katarzyna
    Witrowa-Rajchert, Dorota
    Dalla Rosa, Marco
    Powiązania:
    https://bibliotekanauki.pl/articles/1417241.pdf
    Data publikacji:
    2021-09-03
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    basil
    parsley leaves
    ultrasound treatment
    steaming
    chlorophyll
    lutein
    total phenolic content
    Opis:
    Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophylls content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 311-321
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of extraction technique on yield and antioxidant activity of extracts from Moringa oleifera leaf
    Autorzy:
    Dzięcioł, Małgorzata
    Powiązania:
    https://bibliotekanauki.pl/articles/778776.pdf
    Data publikacji:
    2020
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Moringa oleifera
    extracts
    antioxidant activity
    DPPH radical scavenging method
    total phenolic content.
    Opis:
    The article presents research on the exploring of extraction process of biologically active substances from the leaves of the Moringa oleifera tree using ethanol. Ethanolic extracts were obtained using three different techniques: maceration with shaking, ultrasound-assisted extraction and extraction in Soxhlet apparatus, in different time variants: 1, 2 and 4-hours. After solvent evaporating and drying, the yields of dry extracts obtained in particular processes were calculated. The antioxidant activity of extracts was analyzed spectrophotometrically using DPPH radical scavenging method, and total phenolic content (TPC) was determined by Folin-Ciocalteu method. By means of gas chromatography with mass selective detector (GC-MS), 11 biologically active compounds present in ethanolic extracts were identified, among which α-tocopherol had the greatest share. Based on the results, the influence of the extraction technique and time on the yield and antioxidant activity of M. oleifera leaf extracts were discussed.
    Źródło:
    Polish Journal of Chemical Technology; 2020, 22, 4; 31-35
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Influence of enzymatic pretreatment on yield and chemical composition of Rosmarinus officinalis essential oil
    Autorzy:
    Dzięcioł, Małgorzata
    Powiązania:
    https://bibliotekanauki.pl/articles/2174831.pdf
    Data publikacji:
    2022
    Wydawca:
    Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
    Tematy:
    Rosmarinus officinalis essential oil
    Rosmarinus officinalis hydrolate
    modification of hydrodistillation
    enzymatic pretreatment
    total phenolic content (TPC)
    Opis:
    Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of Rosmarinus officinalis essential oil was studied. Results obtained by using two selected commercial enzymes applied in food and beverage industry were compared. Control process with non-enzymatic pretreatment in analogous conditions was also performed for proper interpretation of results. Application of gas chromatography with mass selective detector (GC-MS) enabled analysis and comparison of essential oils composition. Moreover, total phenolic content (TPC) was determined spectrophotometrically in post-processing hydrolates, which are also valuable products e.g. for cosmetic applications. Modifications of isolation process by pretreatment with selected enzymes resulted in significant increase in essential oil yields in comparison to conventional hydrodistillation and control process with non-enzymatic pretreatment in analogous conditions. No substantial changes in the composition of obtained essential oils were observed. In post-processing hydrolates higher values of total phenolic content (TPC) were found both after enzymatic and non-enzymatic pretreatment.
    Źródło:
    Polish Journal of Chemical Technology; 2022, 24, 4; 61--66
    1509-8117
    1899-4741
    Pojawia się w:
    Polish Journal of Chemical Technology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Determination of Total Phenolic Compound Content and Antioxidant Properties of Edible Buckwheat Sprouts
    Pomiar całkowitej zawartości związków fenolowych oraz właoeciwości antyoksydacyjnych jadalnych kiełków gryki
    Autorzy:
    Zych-Wężyk, I.
    Krzepiłko, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/387899.pdf
    Data publikacji:
    2012
    Wydawca:
    Towarzystwo Chemii i Inżynierii Ekologicznej
    Tematy:
    kiełki gryki
    całkowita zawartość związków fenolowych
    DPPH
    ABTS
    FRAP
    buckwheat sprouts
    total phenolic compound content
    Opis:
    Consumption of buckwheat sprouts is strongly recommended because they have greater nutritional value than buckwheat seeds or products made from them. Sprouts are an excellent source of protein, amino acids, minerals, fibre, rutin and vitamins. Moreover, consumption of buckwheat sprouts is particularly recommended due to their high antioxidant activity and phenolic compound content. The aim of this study was to visually evaluate buckwheat sprouts based on differences in their morphological traits, to measure their total phenolic compound content and to determine total antioxidant capacity. Buckwheat seeds were moistened with distilled water and germinated in Petri dishes lined with filter paper in natural light conditions at 22 oC. Sprouts were collected on days 2–6 of the culture. Ethanol extracts were prepared from the sprouts. Total phenolic compound content was determined by spectrophotometry using Folin-Ciocalteau reagent as described by Pasko et al. Phenolic compound content was expressed in M of gallic acid per 1 g of fresh mass. Three spectrophotometric methods were used to measure the total antioxidant capacity of buckwheat seedling extracts – the method described by Brand-Williams et al based on properties of DPPH, a method using the ABTS radical cation, and the FRAP method. Antioxidant content was expressed in M of trolox per gram of fresh weight. Buckwheat sprouts were found to exhibit substantial antioxidant activity. The study showed that buckwheat sprouts are most suitable for eating on the fifth day of growth, when they have the best properties for consumption and the mean length of the seedling, measured from the root to the cotyledon, is 131.90 mm. The total phenolic compound content in the ethanol extracts of the buckwheat sprouts is highest on the third day – 3.40 M of gallic acid per gram fresh weight. Antioxidant content measured by the various methods first increases, and then after the third day decreases slightly. The maximum TEAC per gram fresh weight was obtained on the third day: 73.56 M of trolox with the ABTS method, 11.47 M of trolox with the DPPH method and 128.99 M of trolox with the FRAP method.
    Spożywanie kiełków gryki jest szczególnie polecane, gdyż wykazują lepszą wartość odżywczą niż nasiona gryki czy produkty z nich powstałe. Kiełki są doskonałym źródłem białka, aminokwasów, minerałów, błonnika, rutyny oraz witamin. Ponadto spożywanie kiełków gryki jest polecane ze względu na ich znaczną aktywność antyoksydacyjną oraz zawartość związków fenolowych. Celem prezentowanej pracy była ocena wizualna kiełków gryki na podstawie różnic w cechach morfologicznych, pomiar całkowitej zawartości związków fenolowych oraz pomiar całkowitej zdolności antyoksydacyjnej. Nasiona gryki zwilżone wodą destylowaną kiełkowały na szalkach Petriego wyłożonych bibułą filtracyjną, w naturalnych warunkach oświetlenia, w temperaturze 22 oC. Kiełki gryki zbierano od 2 do 6 dnia hodowli. Przygotowano etanolowe ekstrakty z siewek. Całkowitą zawartość związków fenolowych oznaczano metodą spektrofotometryczną z wykorzystaniem odczynnika Folina-Ciocalteau opisaną przez Paśko i współpr. Zawartość związków fenolowych wyrażono w M kwas galusowego w przeliczeniu na 1 g świeżej masy. Do pomiaru całkowitej zdolności antyoksydacyjnej ekstraktów z siewek zastosowano metodę Brand-Wiliams i współpr. wykorzystującą właściwości DPPH, metodę ABTS oraz metodę FRAP. Zawartość antyoksydantów wyrażano w M troloxu na 1 gram świeżej masy. Kiełki gryki wykazują znaczną aktywność antyoksydacyjną. Z przeprowadzonych badań wynika, że piąty dzień hodowli jest najbardziej odpowiednim dniem do spożycia tych kiełków. Kiełki mają w tym dniu najlepsze właściwości konsumpcyjne a średnia długość siewki mierzona od korzenia do liścieni wynosi 131.90 mm. Całkowita zawartość związków fenolowych w metanolowych ekstraktach z kiełków gryki jest w trzecim dniu największa i wynosi 3.40 M kwasu galusowego w przeliczeniu na gram świeżej masy. Zawartość antyoksydantów mierzona różnymi metodami początkowo rośnie a po trzecim dniu hodowli nieznacznie spada. W trzecim dniu hodowli uzyskano maksymalna wartość w przeliczeniu na świeżą masę, wynosiła ona 73.56 M troloxu w metodzie ABTS, 11.47 M troloxu w metodzie DPPH i 128.99 M troloxu w metodzie FRAP.
    Źródło:
    Ecological Chemistry and Engineering. A; 2012, 19, 4-5; 441-449
    1898-6188
    2084-4530
    Pojawia się w:
    Ecological Chemistry and Engineering. A
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physiological and Biochemical Changes Induced by UV-B Radiation in Rosemary Plants Grown Under Salinity Stress
    Autorzy:
    Moghaddam, Abolghasem Hamidi
    Arouiee, Hossein
    Moshtaghi, Nasrin
    Azizi, Majid
    Shoor, Mahmoud
    Sefidkon, Fatemeh
    Powiązania:
    https://bibliotekanauki.pl/articles/124221.pdf
    Data publikacji:
    2019
    Wydawca:
    Polskie Towarzystwo Inżynierii Ekologicznej
    Tematy:
    antioxidant activity
    cross-tolerance
    hydrogen peroxide
    ion content
    total phenolic compounds
    Opis:
    Plants are exposed to solar ultraviolet radiation due to use of sunlight for photosynthesis. Additionally, salinity in soil or water influences the plant productivity and quality considerably. Moreover, when plants are simultaneously exposed to multiple stresses, one form of stress can affect the response to other stress. Particularly, it has been shown that they can benefit from dual tolerance as salinity and UV-B radiation are applied together. In order to understand the effects of UV-B radiation and salinity stress on some physiological and biochemical parameters, one-year-old cuttings of rosemary plants were grown under different levels of ultraviolet B radiation (0, 4.32 and 6.05 kJ m-2 d-1) and salinity stress (control, 50, 100 and 150 mM NaCl). The results showed that 4.32 kJ m-2 d-1 UV-B treatment significantly increased plant biomass up to 17.9% as compared to control. However, by increasing salinity to 150 mM, plant biomass significantly decreased up to 18.1%, as compared to control. Regardless of UV-B treatments, plants, grown under 100 mM salinity stress, had produced 2.8 times higher total phenolic compounds (TPC) and also have greater antioxidant activity (33.1%) in comparison to control. Both treatments, enhanced UV-B radiation and salinity stress, significantly increased the concentration of proline, hydrogen peroxide (H2O2) and malondealdehyde (MDA). In relation of total soluble sugar (TSS) and ion content, both treatments acted in an opposing manner. In turn, the enhanced UV-B radiation decreased concentration of TSS and the Na+ content in leaves, salinity stress increased the concentration of TSS, as well as the Na+ content in leaves and root. The plants grown under 150 mM salinity level accumulated 5.32 and 2.83 times higher Na+ ions in leaves and roots, respectively, than control. In addition, salinity significantly decreased the relative water content (RWC), photosynthetic pigments and K+ content in leaves and roots. The interaction between UV-B irradiation and salinity showed that the UV-B radiation improved the K+ content in leaves, RWC and membrane stability and consequently resulted in a better tolerance of rosemary to salinity.
    Źródło:
    Journal of Ecological Engineering; 2019, 20, 5; 217-228
    2299-8993
    Pojawia się w:
    Journal of Ecological Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Foliar application of thiamin stimulates the growth, yield and biochemical compounds production of coriander and fenugreek
    Autorzy:
    Aminifard, M.H.
    Jorkesh, A.
    Fallahi, H.-R.
    Alipoor, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/1930.pdf
    Data publikacji:
    2018
    Wydawca:
    Instytut Ogrodnictwa
    Tematy:
    thiamine
    foliar application
    morphological aspect
    coriander
    fenugreek
    chlorophyll
    grain weight
    nitrogen content
    phenolic compound
    total antioxidant
    Źródło:
    Journal of Horticultural Research; 2018, 26, 1
    2300-5009
    Pojawia się w:
    Journal of Horticultural Research
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Combined treatments of modified atmosphere packaging with aminoethoxyvinylglycine maintained fruit quality in sweet cherry throughout cold storage and shelf life
    Autorzy:
    Guler, S.K.
    Karakaya, O.
    Karakaya, M.
    Ozturk, B.
    Aglar, E.
    Yarılgac, T.
    Gün, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/12613537.pdf
    Data publikacji:
    2019
    Wydawca:
    Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
    Tematy:
    wild cherry
    Prunus avium
    fruit quality
    fruit firmness
    fruit colour
    fruit storage
    weight loss
    shelf life
    packaging
    modified atmosphere
    aminoethoxyvinylglycine
    phenolic compound
    total phenol content
    Opis:
    The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.
    Źródło:
    Acta Scientiarum Polonorum. Hortorum Cultus; 2019, 18, 5; 13-26
    1644-0692
    Pojawia się w:
    Acta Scientiarum Polonorum. Hortorum Cultus
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-8 z 8

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