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Nutraceuticals and functional foods are gaining more attention amongst consumers interested in nutritious food. The consumption of foodstuffs with a high content of phytochemicals has been proven to provide various health benefits. The application of biostimulants is a potential strategy to fortify cultivated plants with beneficial bioactive compounds. Nevertheless, it has not yet been established whether the proposed higher plants (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, and valerian) are appropriate for the production of potential bio-products enhancing the nutritional value of white cabbage. Therefore, this research examines the impact of botanical extracts on the growth and nutritional quality of cabbage grown under field conditions. Two extraction methods were used for the production of water-based bio-products, namely: ultrasound-assisted extraction and mechanical homogenisation. Bio-products were applied as foliar sprays to evaluate their impact on total yield, dry weight, photosynthetic pigments, polyphenols, antioxidant activity, vitamin C, nitrates, micro- and macroelements, volatile compounds, fatty acids, sterols, and sugars. Botanical extracts showed different effects on the examined parameters. The best results in terms of physiological and biochemical properties of cabbage were obtained for extracts from common dandelion, valerian, nettle, and giant goldenrod. When enriched with nutrients, vegetables can constitute a valuable component of functional food.
Katarzyna Godlewska; Paweł Pacyga; Izabela Michalak; Anita Biesiada; Antoni Szumny; Natalia Pachura; Urszula Piszcz. Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage (Brassica oleracea var. capitata). Molecules 2021, 26, 1992 .
AMA StyleKatarzyna Godlewska, Paweł Pacyga, Izabela Michalak, Anita Biesiada, Antoni Szumny, Natalia Pachura, Urszula Piszcz. Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage (Brassica oleracea var. capitata). Molecules. 2021; 26 (7):1992.
Chicago/Turabian StyleKatarzyna Godlewska; Paweł Pacyga; Izabela Michalak; Anita Biesiada; Antoni Szumny; Natalia Pachura; Urszula Piszcz. 2021. "Effect of Botanical Extracts on the Growth and Nutritional Quality of Field-Grown White Head Cabbage (Brassica oleracea var. capitata)." Molecules 26, no. 7: 1992.
The use of higher plants for the production of plant growth biostimulants is receiving increased attention among scientists, farmers, investors, consumers and regulators. The aim of the present study was to examine the possibility of converting plants commonly occurring in Europe (St. John’s wort, giant goldenrod, common dandelion, red clover, nettle, valerian) into valuable and easy to use bio-products. The biostimulating activity of botanical extracts and their effect on the chemical composition of celeriac were identified. Plant-based extracts, obtained by ultrasound-assisted extraction and mechanical homogenisation, were tested in field trials. It was found that the obtained formulations increased the total yield of leaves rosettes and roots, the dry weight of leaves rosettes and roots, the content of chlorophyll a + b and carotenoids, the greenness index of leaves, the content of vitamin C in leaves and roots. They mostly decreased the content of polyphenols and antioxidant activities in leaves but increased them in roots and conversely affected the nitrates content. Extracts showed a varied impact on the content of micro and macroelements, as well as the composition of volatile compounds and fatty acids in the celeriac biomass. Due to the modulatory properties of the tested products, they may be used successfully in sustainable horticulture.
Katarzyna Godlewska; Paweł Pacyga; Izabela Michalak; Anita Biesiada; Antoni Szumny; Natalia Pachura; Urszula Piszcz. Field-Scale Evaluation of Botanical Extracts Effect on the Yield, Chemical Composition and Antioxidant Activity of Celeriac (Apium graveolens L. Var. rapaceum). Molecules 2020, 25, 4212 .
AMA StyleKatarzyna Godlewska, Paweł Pacyga, Izabela Michalak, Anita Biesiada, Antoni Szumny, Natalia Pachura, Urszula Piszcz. Field-Scale Evaluation of Botanical Extracts Effect on the Yield, Chemical Composition and Antioxidant Activity of Celeriac (Apium graveolens L. Var. rapaceum). Molecules. 2020; 25 (18):4212.
Chicago/Turabian StyleKatarzyna Godlewska; Paweł Pacyga; Izabela Michalak; Anita Biesiada; Antoni Szumny; Natalia Pachura; Urszula Piszcz. 2020. "Field-Scale Evaluation of Botanical Extracts Effect on the Yield, Chemical Composition and Antioxidant Activity of Celeriac (Apium graveolens L. Var. rapaceum)." Molecules 25, no. 18: 4212.
This research presents the possibility of using innovative botanical extracts as biostimulants of plant growth to improve plant nutritional value, growth, and development. It is important to increase agricultural production but this process should be carried out in a sustainable way, without causing risks for both the environment and consumers. For this reason, we have focused on the use of 14 natural raw materials and ultrasound assisted extraction for the production of biostimulants. Results proved that higher plants can be used to obtain valuable products for the application in modern horticulture and agriculture. For instance, extract based on Urtica dioica L. showed the highest biostimulatory properties: in the group sprayed with 0.1% extract cabbage seedlings were longer by 31%, while with 1.0% extract of Polygonum aviculare L. roots were longer by 72% than in the control group treated with water. Extracts based on Equisetum arvense L. (0.5%) and Urtica dioica L. (leaf) (0.1%) increased the fresh weight of sprouts by 113% and 112%, respectively. The highest root weight was observed in groups treated with Equisetum arvense L. (0.5%), Polygonum aviculare L. (0.5%), and Urtica dioica L. (leaf) (2.5%)—heavier by 207%, 206%, and 205%, respectively. Most of biostimulants increased the content of pigments involved in photosynthesis (e.g. 156% more chlorophyll for 0.1% Hypericum perforatum L. extract), decreased the content of polyphenols (e.g. 47% less for 2.5% Trifolium pretense extract), and showed a varied impact on antioxidant activity. There is an increasing interest in botanical extracts due to their high content of biologically active compounds and wide variety of application possibilities.
Katarzyna Godlewska; Anita Biesiada; Izabela Michalak; Paweł Pacyga. The Effect of Botanical Extracts Obtained through Ultrasound-Assisted Extraction on White Head Cabbage (Brassica Oleracea L. Var. Capitata L.) Seedlings Grown under Controlled Conditions. Sustainability 2020, 12, 1871 .
AMA StyleKatarzyna Godlewska, Anita Biesiada, Izabela Michalak, Paweł Pacyga. The Effect of Botanical Extracts Obtained through Ultrasound-Assisted Extraction on White Head Cabbage (Brassica Oleracea L. Var. Capitata L.) Seedlings Grown under Controlled Conditions. Sustainability. 2020; 12 (5):1871.
Chicago/Turabian StyleKatarzyna Godlewska; Anita Biesiada; Izabela Michalak; Paweł Pacyga. 2020. "The Effect of Botanical Extracts Obtained through Ultrasound-Assisted Extraction on White Head Cabbage (Brassica Oleracea L. Var. Capitata L.) Seedlings Grown under Controlled Conditions." Sustainability 12, no. 5: 1871.
The aim of this study was to investigate the potential of using natural raw materials that have not been used for the production of biostimulants of plant growth. These products can effectively contribute to overcome the challenge posed by the increasing demand for food. Ultrasound assisted extraction (UAE) was chosen to prepare innovative biostimulants. The expected outcome of this research was to generate products that show beneficial effects on white head cabbage growth, development, and nutritional quality. The results proved that higher plants (mugwort, calendula, purple coneflower, chamomile, basil, giant goldenrod, comfrey, dandelion, and valerian) can be successfully used for the production of biostimulants. For example, products based on common dandelion showed the highest biostimulating activity. In a group treated with 2.5% flower extract, cabbage shoots were 37% longer, whereas in a group treated with 0.5% leaves extract, roots were longer by 76% as compared with a control group treated with water. Biostimulants based on common mugwort (at a dose of 0.5%) and common dandelion (root) (at a dose of 1.0%) increased the mass of cabbage shoots and roots by 106% and 246%, respectively. The majority of biostimulants increased the content of photosynthetic pigments (chlorophyll and carotenoids) and decreased the content of polyphenols. Botanical extracts also showed varied impact on the antioxidant activity of cabbage. Taking into account the benefits for a wide scope of applications, it is expected that the utilization of these types of products should increase in the future. These products can play a key role in sustainable agriculture.
Katarzyna Godlewska; Anita Biesiada; Izabela Michalak; Paweł Pacyga. The Effect of Plant-Derived Biostimulants on White Head Cabbage Seedlings Grown under Controlled Conditions. Sustainability 2019, 11, 5317 .
AMA StyleKatarzyna Godlewska, Anita Biesiada, Izabela Michalak, Paweł Pacyga. The Effect of Plant-Derived Biostimulants on White Head Cabbage Seedlings Grown under Controlled Conditions. Sustainability. 2019; 11 (19):5317.
Chicago/Turabian StyleKatarzyna Godlewska; Anita Biesiada; Izabela Michalak; Paweł Pacyga. 2019. "The Effect of Plant-Derived Biostimulants on White Head Cabbage Seedlings Grown under Controlled Conditions." Sustainability 11, no. 19: 5317.
The yield, chemical composition and antioxidant activity of eight genotypes (‘Krezus’, ‘Turkus’, ‘Kozak’, ‘Szmaragd’, ‘Lukullus’, ‘Herkules’, ‘Ambrozja’, ‘Moravan’) of garden dill (Anethum graveolens L.) biomass was estimated. Field experiments were conducted in 2011-2013 in Poland. The crop lasted 44 days and plants were collected at the 4-5 true leaf stage (a bunch harvest). The highest marketable yield was obtained for ‘Krezus’ and ‘Szmaragd’ cultivars (1.18 kg·m-2), while the lowest for ‘Herkules’ (0.53 kg·m-2). The dry matter of leaves ranged from 15.17% (‘Ambrozja’) to 19.27% (‘Krezus’). The study also proved that the genotype influenced the content of chlorophylls a+b, e.g. 1.10 g·kg-1 (‘Moravan’) and 0.78 g·kg-1 (‘Lukullus’), respectively carotenoids: 21.43 mg·100 g-1 (‘Moravan’) and 11.78 mg·100 g-1 (‘Szmaragd’). The content of nitrates (371.48 mg·kg-1 ‘Lukullus’ - 110 mg·kg-1 ‘Szmaragd’), K (11.30% ‘Moravan’ - 5.37% ‘Kozak’), Ca (2.06% ‘Turkus’ - 1.77% ‘Kozak’), and oils (99.13% ‘Lukullus’ - 93.82% ‘Ambrozja’) was also varied. In most cases the content of Mg, P, sugars and ascorbic acid was on similar level. The antioxidant activity was significantly different between tested groups (12.22 µM·g-1 ‘Turkus’ - 6.27 µM·g-1 ‘Krezus’). The presented research proved that the genotype of garden dill affects yield and chemical composition of plants. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********
Anita Biesiada; Kamil Kędra; Katarzyna Godlewska; Antoni Szumny; Agnieszka Nawirska-Olszańska. Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2019, 47, 1 .
AMA StyleAnita Biesiada, Kamil Kędra, Katarzyna Godlewska, Antoni Szumny, Agnieszka Nawirska-Olszańska. Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2019; 47 (3):1.
Chicago/Turabian StyleAnita Biesiada; Kamil Kędra; Katarzyna Godlewska; Antoni Szumny; Agnieszka Nawirska-Olszańska. 2019. "Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 47, no. 3: 1.
Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional manner, and in a microwave under reduced pressure at 120 W and 480 W. After drying, the fruits were subjected to strength and rheological tests. Water activity, content of carotenoids and polyphenols and antioxidant activity as well as colour were also examined. The study showed that Physalis is a difficult material for drying. The best results were obtained using microwave drying at a power of 480 W. Physalis fruit microwave-dried by this method is characterized by higher resistance to compression than the fruit dried by convection. Dried fruit obtained in this way was characterized by higher contents of bioactive compounds, better antioxidant properties, and at the same time the lowest water activity.
Agnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada; Joanna Kolniak-Ostek; Maciej Oziembłowski. Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods 2017, 6, 60 .
AMA StyleAgnieszka Nawirska-Olszańska, Bogdan Stępień, Anita Biesiada, Joanna Kolniak-Ostek, Maciej Oziembłowski. Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods. 2017; 6 (8):60.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada; Joanna Kolniak-Ostek; Maciej Oziembłowski. 2017. "Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying." Foods 6, no. 8: 60.
Agnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada. Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars. LWT - Food Science and Technology 2017, 77, 276 -281.
AMA StyleAgnieszka Nawirska-Olszańska, Bogdan Stępień, Anita Biesiada. Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars. LWT - Food Science and Technology. 2017; 77 ():276-281.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada. 2017. "Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars." LWT - Food Science and Technology 77, no. : 276-281.
When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C . Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska1; Alicja Z. Kucharska. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2016, 44, 183 -188.
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska1, Alicja Z. Kucharska. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2016; 44 (1):183-188.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska1; Alicja Z. Kucharska. 2016. "Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1: 183-188.
When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C. Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2016, 44, 1 .
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z. Kucharska. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2016; 44 (1):1.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. 2016. "Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1: 1.
The aim of the research was to determine the composition of organic acids in fruit of different cultivars of three pumpkin species. The amount of acids immediately after fruit harvest and after 3 months of storage was compared. The content of organic acids in the examined pumpkin cultivars was assayed using the method of high performance liquid chromatography (HPLC). Three organic acids (citric acid, malic acid, and fumaric acid) were identified in the cultivars, whose content considerably varied depending on a cultivar. Three-month storage resulted in decreased content of the acids in the case of cultivars belonging to Cucurbita maxima and Cucurbita pepo species, while a slight increase was recorded for Cucurbita moschata species.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. Characteristics of organic acids in the fruit of different pumpkin species. Food Chemistry 2014, 148, 415 -419.
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z. Kucharska. Characteristics of organic acids in the fruit of different pumpkin species. Food Chemistry. 2014; 148 ():415-419.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. 2014. "Characteristics of organic acids in the fruit of different pumpkin species." Food Chemistry 148, no. : 415-419.
The objective of this study was to determine the antioxidant properties, and provide characteristics, of the oil obtained from the seeds of 12 pumpkin varieties belonging to the species Cucurbita maxima Duch. and Cucurbita pepo L. Another objective was to establish which of the two extracting agents, ethanol or methanol, is more effective. The seeds of the pumpkin varieties examined differ in chemical composition and antioxidant activity. The seeds of the cultivars belonging to the species C. maxima are characterised by a higher content of fatty acids than are the cultivars of the species C. pepo. In the seed oil, unsaturated acids are dominant (oleic and linoleic), and their proportion depends on the pumpkin variety. The highest content of unsaturated acids has been measured in the oil extracted from the seeds of the cultivar, Jet F1 (C. pepo). Antioxidant activity analysis has produced the following findings. The seeds of the pumpkin varieties that belong to the species C. pepo exhibit better antioxidant properties, regardless of the extraction solvent used. 50% ethanol is more efficient than 80% methanol when used as an extracting agent. The antioxidant activity values obtained with 50% ethanol are higher than those achieved with 80% methanol. Owing to the considerable differences in composition among the fatty acids examined, it is possible to choose the desired pumpkin variety for the intended use.
Agnieszka Nawirska-Olszańska; Agnieszka Kita; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. Food Chemistry 2013, 139, 155 -161.
AMA StyleAgnieszka Nawirska-Olszańska, Agnieszka Kita, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z. Kucharska. Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars. Food Chemistry. 2013; 139 (1-4):155-161.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Agnieszka Kita; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. 2013. "Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars." Food Chemistry 139, no. 1-4: 155-161.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z Kucharska. Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples. Acta Scientiarum Polonorum Technologia Alimentaria 2012, 10, 1 .
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z Kucharska. Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples. Acta Scientiarum Polonorum Technologia Alimentaria. 2012; 10 (1):1.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z Kucharska. 2012. "Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples." Acta Scientiarum Polonorum Technologia Alimentaria 10, no. 1: 1.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Alicja Z. Kucharska; Anna Sokół-Łętowska. EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2012, 1 .
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Alicja Z. Kucharska, Anna Sokół-Łętowska. EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2012; ():1.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Alicja Z. Kucharska; Anna Sokół-Łętowska. 2012. "EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.
Biotic and Abiotic Factors Affecting the Content of the Chosen Antioxidant Compounds in Vegetables Vegetables are a rich source of biologically active substances, which support the body's defense mechanisms. A large group of these substances are compounds with antioxidant properties. Apart from vitamins (A, C and E), tocopherols, carotenoids, glutathiones and thiocyanates, polyphenols are also classified as the compounds of antioxidant properties being found in plants. They include: phenolic acids, flavonoids and hydroxycinnamic acid and among them a large group of anthocyanins. These compounds inhibit DNA damage in cancer cells, induce the production of insulin in the pancreas and protect the human brain from aging. They have also high antioxidant activity, which determines the defense mechanisms of plants under stress, such as temperature varia-tions, UV radiation, attacks by pests and mechanical damage. Their content may vary among individual plants of the same species, which is associated with a number of internal and external conditions, such as genetic factors, environmental and agronomic. The contents of anthocyanins determines plant species, botanical variety and breeding and biological processes associated with ontogenesis. Also climatic and soil factors, the factors influencing the content of antioxidants and agronomic factors such as method, place and date of planting, fertilizing, mulching, salinity may contribute to the formation of stress conditions during plant growth and increase the content of antioxidants in plants. This review focused on the content, composition, and antioxidant capacity of vegetables.
Anita Biesiada; Anna Tomczak. Biotic and Abiotic Factors Affecting the Content of the Chosen Antioxidant Compounds in Vegetables. Vegetable Crops Research Bulletin 2012, 76, 55 -78.
AMA StyleAnita Biesiada, Anna Tomczak. Biotic and Abiotic Factors Affecting the Content of the Chosen Antioxidant Compounds in Vegetables. Vegetable Crops Research Bulletin. 2012; 76 (2012):55-78.
Chicago/Turabian StyleAnita Biesiada; Anna Tomczak. 2012. "Biotic and Abiotic Factors Affecting the Content of the Chosen Antioxidant Compounds in Vegetables." Vegetable Crops Research Bulletin 76, no. 2012: 55-78.
Drying of pumpkin slices was carried out using convective, vacuum-microwave, vacuum and freeze drying methods. The aim of our study was to determine the drying shrinkage and bulk density, as well as to measure the colour and carotenoid content for the slices of 12 pumpkin cultivars. Another major objective was to establish the moisture content, specific density and cutting strength of the slices before dried, as well as the kinetics of their dehydration by the convective and vacuum-microwave methods. The application of the vacuum-microwave method has approximately tenfold shortened the time of pumpkin slice drying as compared to the convective method. In the hot air stream, the slices of the species Cucurbita pepo were dehydrated faster than those of the species Cucurbita maxima . When use was made of the vacuum-microwave process, the slices of C. maxima dried at a faster rate. Each of the drying methods used was more effective than the convective method.
Agnieszka Nawirska; Adam Figiel; Alicja Z. Kucharska; Anna Sokół-Łętowska; Anita Biesiada. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering 2009, 94, 14 -20.
AMA StyleAgnieszka Nawirska, Adam Figiel, Alicja Z. Kucharska, Anna Sokół-Łętowska, Anita Biesiada. Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering. 2009; 94 (1):14-20.
Chicago/Turabian StyleAgnieszka Nawirska; Adam Figiel; Alicja Z. Kucharska; Anna Sokół-Łętowska; Anita Biesiada. 2009. "Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods." Journal of Food Engineering 94, no. 1: 14-20.
The Effect of Nitrogen Fertilization Methods on Yield and Chemical Composition of Pumpkin (Cucurbita Maxima) Fruits Before and After Storage In field experiment pumpkin of Amazonka and Karowita cvs (Cucurbita maxima) were fertilized at the rate of 200 kg N·ha-1 in the following methods: 1-100 kg N·ha-1 preplant broadcasting + 100 kg N·ha-1 as top dressing in form of 4 foliar sprays, 2-100 kg N·ha-1 preplant band placement on strips of 50 cm wide + 100 kg N·ha-1 as top dressing broadcasted on total area of field, 3- placement of N in rate of 200 kg N·ha-1 as a nests placement 25 cm apart from plant, 4-organic fertilization with composted cattle manure at the rate of 40 t·ha-1 applied in 50 cm wide strips. There were estimated total and marketable yield and chemical composition of fruits before and after 90 days of storage. Broadcasting of nitrogen gave the higher yield of fruit than banded or nested placement of this nutrient. Banded placement of nitrogen affected in the highest vitamin C content as well as higher levels of total and reducing sugars and carotenoids than in other methods of nitrogen placement. Before storage the fruits had higher amounts of soluble solids, dry matter, carotenoids, vitamin C as well as total and reducing sugars than after 90 days of storage.
Anita Biesiada; Agnieszka Nawirska; Alicja Kucharska; Anna Sokół-Łętowska. The Effect of Nitrogen Fertilization Methods on Yield and Chemical Composition of Pumpkin (Cucurbita Maxima) Fruits Before and After Storage. Vegetable Crops Research Bulletin 2009, 70, 203 -211.
AMA StyleAnita Biesiada, Agnieszka Nawirska, Alicja Kucharska, Anna Sokół-Łętowska. The Effect of Nitrogen Fertilization Methods on Yield and Chemical Composition of Pumpkin (Cucurbita Maxima) Fruits Before and After Storage. Vegetable Crops Research Bulletin. 2009; 70 (2009):203-211.
Chicago/Turabian StyleAnita Biesiada; Agnieszka Nawirska; Alicja Kucharska; Anna Sokół-Łętowska. 2009. "The Effect of Nitrogen Fertilization Methods on Yield and Chemical Composition of Pumpkin (Cucurbita Maxima) Fruits Before and After Storage." Vegetable Crops Research Bulletin 70, no. 2009: 203-211.
The Effect of Nitrogen Fertilization on Yield and Nutritional Value of Onion Grown from Sets for Early Cropping In field experiment conducted in 2005-2007 the effect of a nitrogen source (ammonium nitrate, ammonium sulphate and ENTEC-26) in the amounts of 50, 100, 150, 100+50 kg N·ha-1 in onion (Allium cepa L.) Wolska cv. grown from sets for early cropping were estimated. Results of the experiment showed that ENTEC-26 was equally good source of nitrogen as ammonium nitrate and less efficient than ammonium sulphate. Split application of ammonium sulphate and ammonium nitrate produced higher while of ENTEC-26 similar yield of onion in comparison to a preplant single dose of fertilizer. Onion fertilized with ammonium nitrate and ammonium sulphate had only slightly higher content of vitamin C in bulbs and leaves than that fertilized with ENTEC-26. Plants of onion fertilized with ENTEC-26 contained also slightly higher level of reducing sugars in bulbs than by using the other source of N
Anita Biesiada; Eugeniusz Kołota. The Effect of Nitrogen Fertilization on Yield and Nutritional Value of Onion Grown from Sets for Early Cropping. Journal of Fruit and Ornamental Plant Research 2009, 70, 145 -151.
AMA StyleAnita Biesiada, Eugeniusz Kołota. The Effect of Nitrogen Fertilization on Yield and Nutritional Value of Onion Grown from Sets for Early Cropping. Journal of Fruit and Ornamental Plant Research. 2009; 70 (1):145-151.
Chicago/Turabian StyleAnita Biesiada; Eugeniusz Kołota. 2009. "The Effect of Nitrogen Fertilization on Yield and Nutritional Value of Onion Grown from Sets for Early Cropping." Journal of Fruit and Ornamental Plant Research 70, no. 1: 145-151.
The Effect of Maturity Stage on Nutritional Value of Leek, Zucchini and Kohlrabi Three field experiments were established in 1996-2003 in order to determine the effects of term of harvest and stage of maturity on biological value of leek, zucchini and kohlrabi. The results of experiments showed that delay the harvest date associated with considerable increment of crop yield caused the enhancement of dry matter, total and reducing sugars in leek and kohlrabi. In zucchini the fruits of smaller size contained higher amounts of dry matter and similar sugars like more developed. Advanced term of harvest appeared to be favourable for vitamin C, phosphorus and potassium content in vegetables. Changes in magnesium and calcium concentration under influence of the stage of maturity were highly dependent on plant species. Plants of kohlrabi and leeks harvested at later stage of maturity contained lower level of nitrates, but in zucchini there was observed the increment of this compound in fruits of a bigger size at harvest.
Anita Biesiada; Eugeniusz Kołota; Katarzyna Adamczewska-Sowińska. The Effect of Maturity Stage on Nutritional Value of Leek, Zucchini and Kohlrabi. Vegetable Crops Research Bulletin 2007, 66, 39 -45.
AMA StyleAnita Biesiada, Eugeniusz Kołota, Katarzyna Adamczewska-Sowińska. The Effect of Maturity Stage on Nutritional Value of Leek, Zucchini and Kohlrabi. Vegetable Crops Research Bulletin. 2007; 66 (2007):39-45.
Chicago/Turabian StyleAnita Biesiada; Eugeniusz Kołota; Katarzyna Adamczewska-Sowińska. 2007. "The Effect of Maturity Stage on Nutritional Value of Leek, Zucchini and Kohlrabi." Vegetable Crops Research Bulletin 66, no. 2007: 39-45.
Anita Biesiada; E. Kolota; S. Pietr; M. Stankiewicz; K. Matkowski. EVALUATION OF SOME BIOLOGICAL METHODS OF PINK ROOT ROT CONTROL ON LEEK. Acta Horticulturae 2004, 187 -194.
AMA StyleAnita Biesiada, E. Kolota, S. Pietr, M. Stankiewicz, K. Matkowski. EVALUATION OF SOME BIOLOGICAL METHODS OF PINK ROOT ROT CONTROL ON LEEK. Acta Horticulturae. 2004; (635):187-194.
Chicago/Turabian StyleAnita Biesiada; E. Kolota; S. Pietr; M. Stankiewicz; K. Matkowski. 2004. "EVALUATION OF SOME BIOLOGICAL METHODS OF PINK ROOT ROT CONTROL ON LEEK." Acta Horticulturae , no. 635: 187-194.
E. Kolota; M. Osińska; Anita Biesiada. YIELD OF EARLY CELERIAC IN RELATION TO AGRONOMIC VARIABLES. Acta Horticulturae 2000, 469 -474.
AMA StyleE. Kolota, M. Osińska, Anita Biesiada. YIELD OF EARLY CELERIAC IN RELATION TO AGRONOMIC VARIABLES. Acta Horticulturae. 2000; (533):469-474.
Chicago/Turabian StyleE. Kolota; M. Osińska; Anita Biesiada. 2000. "YIELD OF EARLY CELERIAC IN RELATION TO AGRONOMIC VARIABLES." Acta Horticulturae , no. 533: 469-474.