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Barbara Krochmal-Marczak
Department of Food Production and Safety, Carpathian State University in Krosno, 38-400 Krosno, Poland

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Journal article
Published: 12 August 2021 in Life
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The aim of the research was to determine the impact of potato cultivation management and weeding systems on weed infestation and to evaluate the possibility of using biomarkers to assess consumer exposure to herbicide residues in potato tubers. The experiment was carried out in 2016–2018 in Central-Eastern Poland. The subject of research was the very early variety Lord. The experiment was established using the randomized block method in a split-plot design. The first order factor was cultivation management: (A) traditional and (B) under polyethylene sheeting (PE-sheeting) put “on flat”. The second-order factors were weed control systems: (a) mechanical (b) to (d)-chemical. The study determined the degree of damage to crops and weeds, fresh and dry weight of weeds, their number and floristic composition, and herbicide residues in tubers and in the soil. The fresh and dry mass of weeds was most effectively limited by mechanical and chemical treatment with the use of a preparation containing linuron. Managing potato cultivation with PE-sheeting and soil herbicides has proven to be safe for very early potato production. Used for pre-emergence care, the preparation containing linuron did not leave even trace amounts of this active substance in the tubers. The determined amount of the active substance fluorochloridon and clomazone was lower than the Maximum Residue Level (MRL) norm in the EU (European Union). As a result, the adopted, innovative management and weeding control systems in the cultivation of early potato varieties can be considered safe for the consumer.

ACS Style

Dominika Skiba; Barbara Sawicka; Piotr Pszczółkowski; Piotr Barbaś; Barbara Krochmal-Marczak. The Impact of Cultivation Management and Weed Control Systems of Very Early Potato on Weed Infestation, Biodiversity, and Health Safety of Tubers. Life 2021, 11, 826 .

AMA Style

Dominika Skiba, Barbara Sawicka, Piotr Pszczółkowski, Piotr Barbaś, Barbara Krochmal-Marczak. The Impact of Cultivation Management and Weed Control Systems of Very Early Potato on Weed Infestation, Biodiversity, and Health Safety of Tubers. Life. 2021; 11 (8):826.

Chicago/Turabian Style

Dominika Skiba; Barbara Sawicka; Piotr Pszczółkowski; Piotr Barbaś; Barbara Krochmal-Marczak. 2021. "The Impact of Cultivation Management and Weed Control Systems of Very Early Potato on Weed Infestation, Biodiversity, and Health Safety of Tubers." Life 11, no. 8: 826.

Journal article
Published: 30 June 2021 in Fermentation
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The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ E; 51°16′ N) (2015–2017). The scope of the research included the determination of the yield of cones and their physicochemical properties, as well as determination of the contents of hop resins and essential oils. In bitter varieties, the ratio of alpha-acids to beta-acids was stable, while, in aromatic varieties, it was variable. In the essential oils of the studied hop varieties, compounds with myrcene and α-humulene were identified and dominated the profiles. “Iunga”, “Sybilla”, “Lubelski”, and “Lomik” were rich in monoterpene hydrocarbons, mainly myrcene, while there was a bit more α-humulene in the “Marynka” variety. “Magnum” was characterized by an even distribution of monoterpenes and sesquiterpenes. The “Magnum variety turned out the most useful for the brewing industry in this region. The Małopolska Vistula Gorge Region is a region where hops not only achieve a high yield of cones, but also good-quality. The bitterness and aroma content of the hops in this region is high.

ACS Style

Barbara Sawicka; Mateusz Śpiewak; Anna Kiełtyka-Dadasiewicz; Dominika Skiba; Bernadetta Bienia; Barbara Krochmal-Marczak; Piotr Pszczółkowski. Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region. Fermentation 2021, 7, 104 .

AMA Style

Barbara Sawicka, Mateusz Śpiewak, Anna Kiełtyka-Dadasiewicz, Dominika Skiba, Bernadetta Bienia, Barbara Krochmal-Marczak, Piotr Pszczółkowski. Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region. Fermentation. 2021; 7 (3):104.

Chicago/Turabian Style

Barbara Sawicka; Mateusz Śpiewak; Anna Kiełtyka-Dadasiewicz; Dominika Skiba; Bernadetta Bienia; Barbara Krochmal-Marczak; Piotr Pszczółkowski. 2021. "Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region." Fermentation 7, no. 3: 104.

Research article
Published: 04 February 2021 in Applied Sciences
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The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

ACS Style

Barbara Sawicka; Piotr Pszczółkowski; Anna Kiełtyka-Dadasiewicz; Piotr Barbaś; Marek Ćwintal; Barbara Krochmal-Marczak. The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries. Applied Sciences 2021, 11, 1415 .

AMA Style

Barbara Sawicka, Piotr Pszczółkowski, Anna Kiełtyka-Dadasiewicz, Piotr Barbaś, Marek Ćwintal, Barbara Krochmal-Marczak. The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries. Applied Sciences. 2021; 11 (4):1415.

Chicago/Turabian Style

Barbara Sawicka; Piotr Pszczółkowski; Anna Kiełtyka-Dadasiewicz; Piotr Barbaś; Marek Ćwintal; Barbara Krochmal-Marczak. 2021. "The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries." Applied Sciences 11, no. 4: 1415.

Journal article
Published: 15 December 2020 in Agronomy
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The experiment was conducted between 2015–2017 in the Research Station for Cultivar Testing in Uhnin (51°34′ N, 23°02′ E), in Luvisols developed from sandy loam soils. Soil samples for the tests of enzymatic activity were collected after the crop was harvested. The measurements included: the content of dehydrogenases, phosphatases, urease and protease, as well as total organic carbon, total nitrogen and mineral nitrogen in soil, based on standard methods. The research results point to changes in the enzymatic activity of light soil under the influence of varied nitrogen fertilization. In objects fertilized with this ingredient, the activity of the analysed enzymes was significantly higher than in the control soil, except for combinations fertilised with 150 kg ha−1 N characterised by the highest accumulation of N-NO3− in soil. The activity of dehydrogenases, phosphatases and urease changed as the nitrogen dose increased. The polynomial regression analysis enabled a better understanding of those dependences. In the case of dehydrogenases, phosphatases and urease, a third-degree curvilinear relation of enzymatic activity to nitrogen fertilisation was observed (a fourth-degree relation was found, with a coefficient R2 in those equations amounting to = 0.958, 0.977, 0.979, respectively) and in the case of protease activity, a fourth-degree relation, with coefficient R2 = 0.989. However, soil acidity did not have a significant influence on either the enzymatic activity or physico-chemical characteristics of soil under the cultivation of sweet potatoes. The C:N ratio turned out to be significantly negatively related to the content of the enzymes dehydrogenase (Adh), phosphatase (AF), urease (AU) and protease (AP) as well as the content of total nitrogen, especially its ammonium form (N-NH4). The obtained results indicate the usefulness of research on enzymatic activity as an indicator of soil reaction to nitrogen fertilization and will enable maintenance of the optimal biological balance of cultivated soils.

ACS Style

Barbara Sawicka; Barbara Krochmal-Marczak; Piotr Pszczółkowski; Elżbieta Jolanta Bielińska; Anna Wójcikowska-Kapusta; Piotr Barbaś; Dominika Skiba. Effect of Differentiated Nitrogen Fertilization on the Enzymatic Activity of the Soil for Sweet Potato (Ipomoea batatas L. [Lam.]) Cultivation. Agronomy 2020, 10, 1970 .

AMA Style

Barbara Sawicka, Barbara Krochmal-Marczak, Piotr Pszczółkowski, Elżbieta Jolanta Bielińska, Anna Wójcikowska-Kapusta, Piotr Barbaś, Dominika Skiba. Effect of Differentiated Nitrogen Fertilization on the Enzymatic Activity of the Soil for Sweet Potato (Ipomoea batatas L. [Lam.]) Cultivation. Agronomy. 2020; 10 (12):1970.

Chicago/Turabian Style

Barbara Sawicka; Barbara Krochmal-Marczak; Piotr Pszczółkowski; Elżbieta Jolanta Bielińska; Anna Wójcikowska-Kapusta; Piotr Barbaś; Dominika Skiba. 2020. "Effect of Differentiated Nitrogen Fertilization on the Enzymatic Activity of the Soil for Sweet Potato (Ipomoea batatas L. [Lam.]) Cultivation." Agronomy 10, no. 12: 1970.

Journal article
Published: 27 November 2020 in Agriculture
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Analysis of weed infestation of selected fields of grain (winter wheat, spring wheat, spring triticale) was conducted between 2013 and 2016 in five commercial farms in south-eastern Poland (49°52’ N, 21°46’ E) based on a quantitative and qualitative (quadrat) method and an agro-phytosociological method. The quadrat analysis was conducted prior to weeding procedures, and the agro-phytosociological analysis by grain harvest. The biodiversity of weed communities was measured with the Shannon and Simpson indices. The degree of weed infestation of grain species was significantly differentiated by weeding procedures carried out by farmers. The highest share of weeds in grain crops included dicot weeds (80.6–86.4% of all species, depending on location), and the remaining weed groups were a much smaller issue. The greatest weed infestation was found in spring triticale, and the smallest in winter wheat. The highest Shannon biodiversity index was recorded in the field of triticale, and the lowest in the field of winter wheat. The Simpson index points to the greatest biodiversity in fields of triticale and the smallest in fields of spring wheat. The conducted research will help categorize segetal flora characteristics for a given crop, determine its quantity and species composition, and evaluate biodiversity of weeds in fields of grain.

ACS Style

Barbara Sawicka; Barbara Krochmal-Marczak; Piotr Barbaś; Piotr Pszczółkowski; Marek Ćwintal. Biodiversity of Weeds in Fields of Grain in South-Eastern Poland. Agriculture 2020, 10, 589 .

AMA Style

Barbara Sawicka, Barbara Krochmal-Marczak, Piotr Barbaś, Piotr Pszczółkowski, Marek Ćwintal. Biodiversity of Weeds in Fields of Grain in South-Eastern Poland. Agriculture. 2020; 10 (12):589.

Chicago/Turabian Style

Barbara Sawicka; Barbara Krochmal-Marczak; Piotr Barbaś; Piotr Pszczółkowski; Marek Ćwintal. 2020. "Biodiversity of Weeds in Fields of Grain in South-Eastern Poland." Agriculture 10, no. 12: 589.

Original article
Published: 21 November 2020 in Journal of Food Processing and Preservation
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The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the properties of the dough and the quality of the bread with added bran, which was obtained from the grain of two selected triticale cultivars: Fredro and Panteon. The results showed that flours of these cultivars were suitable for bread‐making. The addition of bran to baking blends positively affected the rheological properties of the dough and led to a substantial improvement in dough softening. Breads from the tested cultivars showed similar loaf volume. With the increasing addition of bran, breads of smaller volume and harder crumb were baked. In conclusion, the obtained results showed that triticale flour, and particularly its flour‐bran blends with the addition of 5 and 10% of bran, resulted in the production of a new type of good quality bread.

ACS Style

Joanna Kaszuba; Grażyna Jaworska; Barbara Krochmal‐Marczak; Barbara Kogut; Piotr Kuźniar. Effect of bran addition on rheological properties of dough and quality of triticale bread. Journal of Food Processing and Preservation 2020, 45, 1 .

AMA Style

Joanna Kaszuba, Grażyna Jaworska, Barbara Krochmal‐Marczak, Barbara Kogut, Piotr Kuźniar. Effect of bran addition on rheological properties of dough and quality of triticale bread. Journal of Food Processing and Preservation. 2020; 45 (1):1.

Chicago/Turabian Style

Joanna Kaszuba; Grażyna Jaworska; Barbara Krochmal‐Marczak; Barbara Kogut; Piotr Kuźniar. 2020. "Effect of bran addition on rheological properties of dough and quality of triticale bread." Journal of Food Processing and Preservation 45, no. 1: 1.

Journal article
Published: 28 October 2020 in Agronomy
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The research focuses on the effects of temperature on the quality and storage stability of sweet potato (Ipomoea batatas L. [Lam]). It is based on the results of a field experiment conducted between 2015–2017 in Żyznów (49°49′ N, 21°50′ E). The experimental factors were: storage temperatures (5° and 15 °C) and sweet potato cultivars (‘Carmen Rubin’, ‘White Triumph’, ‘Beauregard’, ‘Satsumo Imo’, ‘Purple’). Tubers were harvested at BBCH stage 97. Tubers were stored in a climatic chamber with temperature control and fixed ambient humidity for 6 months during the 2015/16–2017/18 seasons. The storage of tubers at 15 °C helped reduce tuber waste and weight losses resulting from germination, transpiration, respiration and rotting. The quality of the stored tubers depended mostly on storage temperature. It was observed that at 15°, the content of dry matter and total sugars was higher than at 5°, whereas the content of starch was lower. The factor determining storage stability was the genetic features of the cultivars under study. The cultivars ‘Purple’ and ‘Satsumo Imo’ demonstrated good storage stability. The cultivar ‘Carmen Rubin’ turned out least suitable for long storage. The experiment results can contribute to developing storage technology of sweet potato tubers cultivated in Central Europe.

ACS Style

Barbara Krochmal-Marczak; Barbara Sawicka; Barbara Krzysztofik; Honorata Danilčenko; Elvyra Jariene. The Effects of Temperature on the Quality and Storage Stalibity of Sweet Potato (Ipomoea batatas L. [Lam]) Grown in Central Europe. Agronomy 2020, 10, 1665 .

AMA Style

Barbara Krochmal-Marczak, Barbara Sawicka, Barbara Krzysztofik, Honorata Danilčenko, Elvyra Jariene. The Effects of Temperature on the Quality and Storage Stalibity of Sweet Potato (Ipomoea batatas L. [Lam]) Grown in Central Europe. Agronomy. 2020; 10 (11):1665.

Chicago/Turabian Style

Barbara Krochmal-Marczak; Barbara Sawicka; Barbara Krzysztofik; Honorata Danilčenko; Elvyra Jariene. 2020. "The Effects of Temperature on the Quality and Storage Stalibity of Sweet Potato (Ipomoea batatas L. [Lam]) Grown in Central Europe." Agronomy 10, no. 11: 1665.

Journal article
Published: 03 October 2020 in Agriculture
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The effect of potato cultivar and mechanical or herbicide treatments on weed densities and biomass was determined in a research study on a field, conducted from 2007 to 2009 at the Institute of Plant Breeding and Acclimatization. Included in the study were two cultivars and different weed control treatments, including a mechanical method and metribuzin combined with various herbicides and application timings. Chemical methods of controlling weeds were more effective than mechanical methods to reduce weed densities and biomass. The combination of metribuzin with rimsulfuron + SN oil, applied before potato emergence (PRE), was more effective than the other metribuzin combinations. The weed infestation of potato cv. “Irga” was greater than that of cultivar “Fianna” due to differences in the type of growth.

ACS Style

Piotr Barbaś; Barbara Sawicka; Barbara Marczak; Piotr Pszczółkowski. Effect of Mechanical and Herbicide Treatments on Weed Densities and Biomass in Two Potato Cultivars. Agriculture 2020, 10, 455 .

AMA Style

Piotr Barbaś, Barbara Sawicka, Barbara Marczak, Piotr Pszczółkowski. Effect of Mechanical and Herbicide Treatments on Weed Densities and Biomass in Two Potato Cultivars. Agriculture. 2020; 10 (10):455.

Chicago/Turabian Style

Piotr Barbaś; Barbara Sawicka; Barbara Marczak; Piotr Pszczółkowski. 2020. "Effect of Mechanical and Herbicide Treatments on Weed Densities and Biomass in Two Potato Cultivars." Agriculture 10, no. 10: 455.

Journal article
Published: 21 August 2020 in Agriculture
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Problems with weed infestation under cover were the reason to conduct research on the regulation of weed infestation in potato cultivation for early harvest. The field experiment was carried out in 2015–2017 at the Experimental Station for Cultivar Assessment in Uhnin (51°34′ N, 23°02′ E) using the method of random subblocks, in a dependent system (split-split-plot). The first order factor was edible potato cultivars ‘Denar’ and ‘Lord’. The second order factor was cultivation technologies: (A) traditional technology, (B) technology using polyethylene film cover, (C) technology using polypropylene agrotextile. The third order factor was weed management methods: (1) mechanical, (2) mechanical and chemical method using Afalon Dispersion 450 SC preparation, (3) mechanical and chemical methods using Racer 250 EC herbicide, and (4) mechanical and chemical methods using a mixture of herbicides Afalon Dispersion 450 SC and Command 480 EC. Mechanical and chemical methods proved to be more effective than the mechanical method. The best effectiveness in limiting both fresh and dry weed mass in potato cultivation under cover was achieved using the mechanical and chemical method using a mixture of herbicides, Afalon Dispersion 450 SC and Command 480 EC.

ACS Style

Piotr Pszczółkowski; Piotr Barbaś; Barbara Sawicka; Barbara Krochmal-Marczak. Biological and Agrotechnical Aspects of Weed Control in the Cultivation of Early Potato Cultivars under Cover. Agriculture 2020, 10, 373 .

AMA Style

Piotr Pszczółkowski, Piotr Barbaś, Barbara Sawicka, Barbara Krochmal-Marczak. Biological and Agrotechnical Aspects of Weed Control in the Cultivation of Early Potato Cultivars under Cover. Agriculture. 2020; 10 (9):373.

Chicago/Turabian Style

Piotr Pszczółkowski; Piotr Barbaś; Barbara Sawicka; Barbara Krochmal-Marczak. 2020. "Biological and Agrotechnical Aspects of Weed Control in the Cultivation of Early Potato Cultivars under Cover." Agriculture 10, no. 9: 373.

Journal article
Published: 30 July 2020 in Molecules
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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.

ACS Style

Barbara Krochmal-Marczak; Tomasz Cebulak; Ireneusz Kapusta; Jan Oszmiański; Joanna Kaszuba; Natalia Żurek. The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe. Molecules 2020, 25, 3473 .

AMA Style

Barbara Krochmal-Marczak, Tomasz Cebulak, Ireneusz Kapusta, Jan Oszmiański, Joanna Kaszuba, Natalia Żurek. The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe. Molecules. 2020; 25 (15):3473.

Chicago/Turabian Style

Barbara Krochmal-Marczak; Tomasz Cebulak; Ireneusz Kapusta; Jan Oszmiański; Joanna Kaszuba; Natalia Żurek. 2020. "The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe." Molecules 25, no. 15: 3473.

Journal article
Published: 17 July 2020 in Agronomy Science
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Przedmiotem opracowania były wyniki uzyskane ze ścisłych doświadczeń polowych prowadzonych w latach 2012–2013 w Katedrze Technologii Produkcji Roślinnej i Towaro- znawstwa, na terenie Gospodarstwa Doświadczalnego Felin (51°22'N, 22°64'E) należącego do Uniwersytetu Przyrodniczego w Lublinie. W badaniach uwzględniono odmiany 3 gatunków pszenicy jarej: Triticum aestivum ssp. vulgare ‘Parabola’, Triticum durum ‘SMH87’ i Triticum aestivum ssp. spelta ‘Blauer Samtiger’. Oceniono przydatność ziarna do produkcji pieczywa przy różnej intensywności technologii produkcji. Odmiana ‘Blauer Samtiger’ wyróżniała się najlepszymi wskaźnikami jakościowymi, co skutkowało najwyższą oceną punktową i zakwalifikowaniem pieczywa do I klasy jakości. Wraz ze wzrostem intensywności technologii produkcji wzrastała zawartość białka, ilość glutenu i objętość pieczywa. Badane gatunki pszenicy odmiennie reagowały na intensywność technologii produkcji. Polepszała się jakość pieczywa uzyskanego z ziarna pszenicy zwyczajnej, a pogarszała – z pszenicy orkiszowej i twardej, co wskazuje na jej przydatność do uprawy w warunkach bardziej ekstensywnych, np. w gospodarstwach ekologicznych – do produkcji zdrowej żywności, zwłaszcza w przypadku pszenicy orkiszowej.

ACS Style

Leszek Rachoń; Barbara Krochmal-Marczak; Tomasz Cebulak. Przydatność ziarna jarej pszenicy zwyczajnej, twardej i orkiszowej do produkcji pieczywa w zależności od intensywności technologii produkcji. Agronomy Science 2020, 75, 25 -36.

AMA Style

Leszek Rachoń, Barbara Krochmal-Marczak, Tomasz Cebulak. Przydatność ziarna jarej pszenicy zwyczajnej, twardej i orkiszowej do produkcji pieczywa w zależności od intensywności technologii produkcji. Agronomy Science. 2020; 75 (2):25-36.

Chicago/Turabian Style

Leszek Rachoń; Barbara Krochmal-Marczak; Tomasz Cebulak. 2020. "Przydatność ziarna jarej pszenicy zwyczajnej, twardej i orkiszowej do produkcji pieczywa w zależności od intensywności technologii produkcji." Agronomy Science 75, no. 2: 25-36.

Journal article
Published: 23 June 2020 in Cellular and Molecular Biology
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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.

ACS Style

Barbara Sawicka; Dominika Skiba; Piotr Pszczółkowski; Imran Aslan; Javad Sharifi‐Rad; Barbara Krochmal-Marczak. Jerusalem artichoke (Helianthus tuberosus L.) as a medicinal plant and its natural products. Cellular and Molecular Biology 2020, 66, 160 -177.

AMA Style

Barbara Sawicka, Dominika Skiba, Piotr Pszczółkowski, Imran Aslan, Javad Sharifi‐Rad, Barbara Krochmal-Marczak. Jerusalem artichoke (Helianthus tuberosus L.) as a medicinal plant and its natural products. Cellular and Molecular Biology. 2020; 66 (4):160-177.

Chicago/Turabian Style

Barbara Sawicka; Dominika Skiba; Piotr Pszczółkowski; Imran Aslan; Javad Sharifi‐Rad; Barbara Krochmal-Marczak. 2020. "Jerusalem artichoke (Helianthus tuberosus L.) as a medicinal plant and its natural products." Cellular and Molecular Biology 66, no. 4: 160-177.

Research article
Published: 01 May 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND The weakest link in the whole cycle of chemical quality testing of sweet potato tubers for both food and feed purposes, where the main determinant of their nutritional value is the level of protein and its nutritional value is the effect of nitrogen fertilization. Therefore, the aim of the study was to determine the effect of differentiated nitrogen fertilization on protein content and its amino acid composition, biological value and the possibility of modification of these features. RESULTS Changes in total nitrogen content in sweet potato tubers were accompanied by changes in amino acid composition of protein. The consequence of intensified nitrogen fertilization was a decrease in the sum of exogenous amino acids and sum of endogenous amino acids. The amino acid limiting the biological value of sweet potato protein was mainly lysine, followed by arginine and methionine. The E/T ratio indicated high usefulness of sweet potato tubers in human nutrition and their high nutritional value. CONCLUSION The consequence of nitrogen fertilization was a decrease in the sum of exogenous amino acids and the sum of endogenous amino acids. Fertilization of sweet potato with a dose of 100 kg N.ha‐1, due to the content of crude and true protein, turned out to be beneficial and sufficient under the conditions in Central‐Eastern Europe. This article is protected by copyright. All rights reserved.

ACS Style

Barbara Sawicka; Piotr Pszczółkowski; Barbara Krochmal‐Marczak; Piotr Barbaś; Fethi Ahmet Özdemir. The effects of variable nitrogen fertilization on amino acid content in sweet potato tubers ( Ipomoea batatas L. [Lam.]) cultivated in central and eastern Europe. Journal of the Science of Food and Agriculture 2020, 100, 4132 -4138.

AMA Style

Barbara Sawicka, Piotr Pszczółkowski, Barbara Krochmal‐Marczak, Piotr Barbaś, Fethi Ahmet Özdemir. The effects of variable nitrogen fertilization on amino acid content in sweet potato tubers ( Ipomoea batatas L. [Lam.]) cultivated in central and eastern Europe. Journal of the Science of Food and Agriculture. 2020; 100 (11):4132-4138.

Chicago/Turabian Style

Barbara Sawicka; Piotr Pszczółkowski; Barbara Krochmal‐Marczak; Piotr Barbaś; Fethi Ahmet Özdemir. 2020. "The effects of variable nitrogen fertilization on amino acid content in sweet potato tubers ( Ipomoea batatas L. [Lam.]) cultivated in central and eastern Europe." Journal of the Science of Food and Agriculture 100, no. 11: 4132-4138.

Journal article
Published: 15 April 2020 in Annals of the Polish Association of Agricultural and Agribusiness Economists
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The aim of this research was to determine the economic efficiency of sweet potato production in Polish conditions (49°49′ N, 21°50′ E). The study was based on the results of a 3-year (2017–2019) field experiment conducted in slightly acidic brown earth. The experiment used the random subblocks method, in which the main experimental factors were cultivation technologies: A) traditional, with no cover, B) with the use of PP spunbond nonwoven. Secondary factors included 5 cultivars of sweet potato of all earliness classes (Goldstar, Carmen Rubin, Satsumo Imo, Beauregard, White Triumph). Constant organic and mineral fertilization was used, and cultivation was carried out in accordance with normal agricultural practice. The propagating material included rooted cuttings of sweet potato from in vitro propagation, planted with 50 x 75 cm spacing. The economic effect of production was determined by all experimental factors. The profitability of production was increased by the use of PP spunbond nonwoven. The most beneficial economic factors were achieved when growing the Beauregard cultivar, and the least – when growing White Triumph. The largest cost of sweet potato commercial production were sweet potato cuttings, which amounted to 56%, and the smallest – plant protection products – 1% of direct costs per 1 ha of crops. Sweet potato production in Polish soil and climate conditions between 2017–2019 turned out to be cost-effective.

ACS Style

Barbara Krochmal-Marczak; Barbara Sawicka; Bernadetta Bienia; Małgorzata Górka; Olutosin Otekunrin. THE ECONOMIC EFFICIENCY OF GROWING SWEET POTATO (IPOMOEA BATATAS L. [LAM.]) IN POLISH SOIL AND CLIMATE CONDITIONS. Annals of the Polish Association of Agricultural and Agribusiness Economists 2020, XXII, 99 -110.

AMA Style

Barbara Krochmal-Marczak, Barbara Sawicka, Bernadetta Bienia, Małgorzata Górka, Olutosin Otekunrin. THE ECONOMIC EFFICIENCY OF GROWING SWEET POTATO (IPOMOEA BATATAS L. [LAM.]) IN POLISH SOIL AND CLIMATE CONDITIONS. Annals of the Polish Association of Agricultural and Agribusiness Economists. 2020; XXII (2):99-110.

Chicago/Turabian Style

Barbara Krochmal-Marczak; Barbara Sawicka; Bernadetta Bienia; Małgorzata Górka; Olutosin Otekunrin. 2020. "THE ECONOMIC EFFICIENCY OF GROWING SWEET POTATO (IPOMOEA BATATAS L. [LAM.]) IN POLISH SOIL AND CLIMATE CONDITIONS." Annals of the Polish Association of Agricultural and Agribusiness Economists XXII, no. 2: 99-110.

Earlycite article
Published: 07 April 2020 in British Food Journal
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Purpose Flour from oat grain is characterised by a high content of protein and β-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 and β-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.

ACS Style

Barbara Krochmal-Marczak; Renata Tobiasz-Salach; Joanna Kaszuba. The effect of adding oat flour on the nutritional and sensory quality of wheat bread. British Food Journal 2020, 122, 2329 -2339.

AMA Style

Barbara Krochmal-Marczak, Renata Tobiasz-Salach, Joanna Kaszuba. The effect of adding oat flour on the nutritional and sensory quality of wheat bread. British Food Journal. 2020; 122 (7):2329-2339.

Chicago/Turabian Style

Barbara Krochmal-Marczak; Renata Tobiasz-Salach; Joanna Kaszuba. 2020. "The effect of adding oat flour on the nutritional and sensory quality of wheat bread." British Food Journal 122, no. 7: 2329-2339.

Journal article
Published: 07 January 2020 in RURAL DEVELOPMENT 2019
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The aim of the study was to assess the possible antioxidant and antiproliferative effects of various sweet potato extracts (Ipomoea batatas [L.] Lam) in terms of their suitability for food processing. Antioxidant activity of water infusions from the leaves of 5 sweet potato varieties (Carmen Rubin, Cananua, Georgia Jet, Satsumo Imo, White Triumph) obtained from field cultivation in Felin (51°13'N, 22°37'E) was determined. The field experiment was carried out using the randomized blocks method, in triplicate, in accordance with the principles of good agricultural practice. The leaves were collected at phase 68 according to the BBCH scale. After harvesting, the leaves were dried to constant weight. After drying, the leaves were saturated with water at 80 ° C and 100 ° C for 3, 6 and 9 minutes. The total content of phenolic compounds was determined by the method of Ghasemzadeh et al. Antioxidant activity of sweet potato leaf infusions was determined by DPPH radical spectrophotometry. The time to prepare the infusions significantly differentiated the TP content. Infusions evaluated after 3 minutes were the most favorable in this respect. The antioxidant activity of the tested infusions obtained from sweet potato leaves ranged from 33% to 59%, depending on the variety, and 34-43%, depending on the time the infusion was prepared. Leaf infusions prepared at 100°C had a higher antioxidant activity than infusions made at 80°C. The highest antioxidant activity was revealed by infusions from White Triumph cultivar leaves, lowest - from Cananua cultivar leaves.

ACS Style

Barbara Sawicka; Barbara Krochmal-Marczak; Dominika Skiba; Piotr Pszczółkowski. QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING. RURAL DEVELOPMENT 2019 2020, 2019, 62 -68.

AMA Style

Barbara Sawicka, Barbara Krochmal-Marczak, Dominika Skiba, Piotr Pszczółkowski. QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING. RURAL DEVELOPMENT 2019. 2020; 2019 (1):62-68.

Chicago/Turabian Style

Barbara Sawicka; Barbara Krochmal-Marczak; Dominika Skiba; Piotr Pszczółkowski. 2020. "QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING." RURAL DEVELOPMENT 2019 2019, no. 1: 62-68.

Journal article
Published: 07 January 2020 in Agronomy Science
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Results of the research were based on a field experiment carried out in 2014‒2016 at the Experimental Station of Cultivar Assessment in Uhnin (51°34'N, 23°02'E), on podzolic slightly acidic soil. The experiment was carried out using random sub-blocks, in a dependent split-plot system, in triplicate. The first-order factor was potato cultivars (‘Vineta’ and ‘Satina’), and the second-order factor consisted of six cultivation technologies: A − using fungicides to control potato blight, technologies: B, C, D, E − with the application of effective microorganisms, and technology F − without the use of fungicides and effective microorganisms as a control object. The scope of the research included assessing the color of the raw tubers pulp. To determine the color of raw potato, the method of trichromatic colorimetry was used applying the Konica Minolta CM-5 spectrophotometer. The color measurement of raw tubers was carried out in the CIEL*a*b* system. Cultivation technology with fungicide application significantly contributed to the brightness change of the raw tuber flesh compared to the technology (D), where for the treatment, as in the growing season, effective microorganisms were used. Genetic properties of cultivars determined the color brightness, as well as its trichromatic coordinates.

ACS Style

Piotr Pszczółkowski; Barbara Sawicka; Barbara Krochmal-Marczak. Influence of cultivation technology on the color of raw potato tubers. Agronomy Science 2020, 74, 95 -114.

AMA Style

Piotr Pszczółkowski, Barbara Sawicka, Barbara Krochmal-Marczak. Influence of cultivation technology on the color of raw potato tubers. Agronomy Science. 2020; 74 (4):95-114.

Chicago/Turabian Style

Piotr Pszczółkowski; Barbara Sawicka; Barbara Krochmal-Marczak. 2020. "Influence of cultivation technology on the color of raw potato tubers." Agronomy Science 74, no. 4: 95-114.

Review
Published: 07 January 2020 in Agronomy Science
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The increase in consumer awareness about food and health has led to an increase in the demand for food containing biologically active compounds, especially antioxidants, which can help the human body fight the oxidative stress. Many unconventional or new sources of antioxidants have been discovered, which is a priority not only for food, but also for the pharmaceutical industry. It has been shown that not only raw materials, but also waste from fruit and vegetable processing contains valuable molecules, such as: proteins, essential amino acids, antioxidants, dietary fibers, natural pigments, or aromatic compounds, that can be extracted, purified and modernized in food products or pharmaceuticals with added value. This is the basis of huge potential of not only plant and biotechnology raw materials, but also food waste for the use as a source of antioxidants.

ACS Style

Barbara Sawicka; Parisa Ziarati; Barbara Krochmal-Marczak; Dominika Skiba. Nutraceuticals in food and pharmacy. A Review. Agronomy Science 2020, 74, 7 -31.

AMA Style

Barbara Sawicka, Parisa Ziarati, Barbara Krochmal-Marczak, Dominika Skiba. Nutraceuticals in food and pharmacy. A Review. Agronomy Science. 2020; 74 (4):7-31.

Chicago/Turabian Style

Barbara Sawicka; Parisa Ziarati; Barbara Krochmal-Marczak; Dominika Skiba. 2020. "Nutraceuticals in food and pharmacy. A Review." Agronomy Science 74, no. 4: 7-31.

Journal article
Published: 01 January 2020 in Journal of Oleo Science
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Analyses of fatty acids were carried out in oil samples derived from white mustard. Two cultivars of white mustard (Sinapis alba L.) were evaluated: 'Borowska', and 'Bamberka'. The oil content in the seeds of the tested cultivars was 276 and 290 g/kg, respectively. The oils obtained differed significantly in the composition of fatty acids. The oil from 'Borowska' contained less saturated fatty acids (4.86%) in comparison to 'Bamberka' (10.36%). The content of erucic acid was 22.2% in the 'Borowska' oil, while the oil from 'Bamberka' contained only 3.8% of this component. The research shows that the oil pressed from 'Borowska' can be used for technical purposes, and the oil derived from the cultivar 'Bamberka' can be used for food purposes due to the low content of erucic acid in the fatty acid composition and the beneficial fatty acid composition. As a component of diet, the low-erucic acid oil from the cultivar 'Bamberka' can be a source of unsaturated fatty acids (total 67.25%). The lower levels of linoleic (9.46 %) and linolenic (8.35%) acid, compared with 'Borowska' (respectively: 12.5 and 10.5%), may contribute to increased oil oxidative stability during storage.

ACS Style

Barbara Sawicka; Ewa Kotiuk; Anna Kiełtyka-Dadasiewicz; Barbara Krochmal-Marczak. Fatty Acids Composition of Mustard Oil from Two Cultivars and Physico-chemical Characteristics of the Seeds. Journal of Oleo Science 2020, 69, 207 -217.

AMA Style

Barbara Sawicka, Ewa Kotiuk, Anna Kiełtyka-Dadasiewicz, Barbara Krochmal-Marczak. Fatty Acids Composition of Mustard Oil from Two Cultivars and Physico-chemical Characteristics of the Seeds. Journal of Oleo Science. 2020; 69 (3):207-217.

Chicago/Turabian Style

Barbara Sawicka; Ewa Kotiuk; Anna Kiełtyka-Dadasiewicz; Barbara Krochmal-Marczak. 2020. "Fatty Acids Composition of Mustard Oil from Two Cultivars and Physico-chemical Characteristics of the Seeds." Journal of Oleo Science 69, no. 3: 207-217.

Review
Published: 11 November 2019 in Phytotherapy Research
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Convolvulus genus is a representative of the family of Convolvulaceae. Convolvulus plants are broadly distributed all over the world and has been used for many centuries as herbal medicine. Convolvulus genus contains various phytochemicals such as flavonoids, alkaloids, carbohydrates, phenolic compounds, mucilage, unsaturated sterols or terpenes, resin, tannins, lactones, and proteins. This review highlights the phytochemical composition, antimicrobial and antioxidant activities, application as food preservative, traditional medicine use, anticancer activities, and clinical effectiveness in human of Convolvulus plants. All the parts of Convolvulus plants possess therapeutic benefits; preliminary pharmacological data validated their use in traditional medicine. However, further preclinical and clinical experiments are warranted before any application in human health.

ACS Style

Bahare Salehi; Barbara Krochmal-Marczak; Dominika Skiba; Jayanta Kumar Patra; Swagat Kumar Das; Gitishree Das; Jelena B. Popović‐Djordjević; Aleksandar Ž. Kostić; Nanjangud V. Anil Kumar; Ayushi Tripathi; Ali Esmail Al‐Snafi; Dılhun Keriman Arserim‐Uçar; Dmitry Konovalov; Dezső Csupor; Ila Shukla; Lubna Azmi; Abhay Prakash Mishra; Javad Sharifi‐Rad; Barbara Sawicka; Natália Martins; Yasaman Taheri; Patrick Valere Tsouh Fokou; Raffaele Capasso; Miquel Martorell. Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy. Phytotherapy Research 2019, 34, 315 -328.

AMA Style

Bahare Salehi, Barbara Krochmal-Marczak, Dominika Skiba, Jayanta Kumar Patra, Swagat Kumar Das, Gitishree Das, Jelena B. Popović‐Djordjević, Aleksandar Ž. Kostić, Nanjangud V. Anil Kumar, Ayushi Tripathi, Ali Esmail Al‐Snafi, Dılhun Keriman Arserim‐Uçar, Dmitry Konovalov, Dezső Csupor, Ila Shukla, Lubna Azmi, Abhay Prakash Mishra, Javad Sharifi‐Rad, Barbara Sawicka, Natália Martins, Yasaman Taheri, Patrick Valere Tsouh Fokou, Raffaele Capasso, Miquel Martorell. Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy. Phytotherapy Research. 2019; 34 (2):315-328.

Chicago/Turabian Style

Bahare Salehi; Barbara Krochmal-Marczak; Dominika Skiba; Jayanta Kumar Patra; Swagat Kumar Das; Gitishree Das; Jelena B. Popović‐Djordjević; Aleksandar Ž. Kostić; Nanjangud V. Anil Kumar; Ayushi Tripathi; Ali Esmail Al‐Snafi; Dılhun Keriman Arserim‐Uçar; Dmitry Konovalov; Dezső Csupor; Ila Shukla; Lubna Azmi; Abhay Prakash Mishra; Javad Sharifi‐Rad; Barbara Sawicka; Natália Martins; Yasaman Taheri; Patrick Valere Tsouh Fokou; Raffaele Capasso; Miquel Martorell. 2019. "Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy." Phytotherapy Research 34, no. 2: 315-328.