Identifying the nutritional and health properties of Helianthus tuberosus, and learning more about this valuable species. It is believed that increased consumption of Jerusalem artichoke (JA) products is related to low blood pressure. One of many questions to answer is whether supplementation of inulin and inulin derivatives obtained from Helianthus tuberosus tubers and aerial parts can be used as antidiabetic, anti-carcinogenic, anti-fungistatic, anti-constipation, body mass-reducing, metabolism-improving agents. We ran a search in Medline, Web of Science, Scopus, Agricola, EBSCO - Food Science Source, Europe PMC, PBL, Cochrane Central Register of Controlled Trials until March 2020. We also browsed reference lists of articles and previous reviews. No language limitations were applied. Jerusalem artichoke (JA) has multiple applications thanks to its rich chemical composition, resistance to biotic and abiotic factors, as: functional food, bioactive ingredient, raw material for the production of ethanol and butanol, succinic, citric and lactic acid. It can be used in medicine and the pharmaceutical industry, because it contains anti-fungistatic, anti-carcinogenic and antioxidant components, and the production of the raw material is easy and inexpensive. It also lowers high cholesterol, triglycerides and high glucose levels; facilitates weight loss; detoxes the organism (e.g. alcohol, heavy metals, radionuclides); lowers uric acid levels; has immunostimulating properties; protects the gastric mucosa, prevents constipation; prevents acne; improves metabolism in lipid disorders; reduces body mass; has cytotoxic properties in breast cancer. It also helps in cardiovascular diseases, chronic infectious diseases; chronic fatigue syndrome; gut flora disorders; immune system disorders. A number of Jerusalem artichoke-derived products were discussed.

The aim of the study was the qualitative and quantitative analysis of the bioactive components present in the leaves of 9 sweet potato cultivars grown in the moderate climate in Poland, which were harvested at different growth stages according to the BBCH (Biologische Bundesanstalt, Bundessortenamt und Chemische Industrie) scale (14, 51, 89). It was found that sweet potato leaves contained 7 polyphenolic compounds, including 5 chlorogenic acids—neochlorogenic acid (5-CQA), chlorogenic acid (3-CQA), 4-cryptochlorogenic acid (4-CQA), 34-di-O-caffeoylqunic acid (3,4-CQA), 3,5-di-O-caffeoylqunic acid (3,5-CQA)—and 2 flavonoids, quercetin-3-O-galactoside (Q-3-GA) and quercetin-3-O-glucoside (Q-3-GL). Their content depended on the genotype of the examined cultivars and on the stage of leaf development. The mean content of the identified polyphenolic compounds in the examined cultivars ranged from 148.2 to 14.038.6 mg/100 g⁻¹ DM for the leaves harvested at growth stage 14 according to the BBCH scale. In the case of leaves harvested at BBCH stage 51, the concentration of polyphenolic compounds ranged from 144.76 to 5026.8 mg/100 g⁻¹ DM and at BBCH stage 89 from 4078.1 to 11.183.5 mg/100 g⁻¹ DM. The leaves of the Carmen Rubin cultivar collected at stage 14 contained the highest amount of polyphenolic compounds, while Okinava leaves had the highest amount of these compounds at stage 51. The highest content of polyphenolic compounds in leaves at BBCH growth stage 89 was found in the Radiosa variety. The highest concentration levels were found for 3-CQA at all stages of leaf development. Significant correlations between polyphenol content and antioxidant activity measured by 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were found. The results of this experiment revealed that the growth stages and genetic properties of cultivars have a very significant influence on the content of phenolic acids and flavonols in sweet potato leaves. The results are innovative and can have a practical application, as the knowledge of the content of the substances under study makes it possible to determine the optimal management practice of sweet potato leaf harvest in order to obtain more top-quality raw material.

Purpose: Flour from oat grain is characterised by a high content of protein andβ-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approach: In addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins andβ-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.Findings: The recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/value: This study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The following species cultivated in Poland were included: Cucurbita maxima ‘Bambino’, Cucurbita pepo ‘Kamo Kamo’, Cucurbita moschata ‘Butternut’, Cucurbita ficifolia ‘Chilacayote Squash’, and Cucurbita argyrosperma ‘Chinese Alphabet’. The content of polyphenolic compounds was determined by ultra-high performance liquid chromatography coupled with HPLC, while the total content of phenols and flavonoids and antioxidant properties were determined by spectrophotometric methods. Ten phenolic compounds (protocatechuic acid, p-hydroxybenzoic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, syringic acid, ferulic acid, salicylic acid, kaempferol) were identified. Phenolic acids were the most abundant compounds; the amount of syringic acid was found to be the highest, ranging from 0.44 (C. ficifolia) to 6.61 mg∙100 g⁻¹ FW (C. moschata). Moreover, two flavonoids were detected: catechin and kaempferol. They were found at their highest level of content in C. moschata pulp (catechins: 0.31 mg∙100 g⁻¹ FW; kaempferol: 0.06 mg∙100 g⁻¹ FW), with the lowest amount detected in C. ficifolia (catechins: 0.15 mg∙100 g⁻¹ FW; kaempferol below the limit of detection). Analysis of antioxidant potential showed significant differences depending on the species and the test used. The DPPH radical scavenging activity of C. maxima was 1.03 times higher than C. ficiofilia pulp and 11.60 times higher than C. pepo. In the case of the FRAP assay, the multiplicity of FRAP radical activity in C. maxima pulp was 4.65 times higher than C. Pepo pulp and only 1.08 times higher compared to C. ficifolia pulp. The study findings show the high health-promoting value of pumpkin pulp; however, the content of phenolic acids and antioxidant properties are species dependent.