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Soňa Škrovánková
Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, CZ-76001 Zlin, Czech Republic

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Journal article
Published: 23 July 2021 in Sustainability
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Peppers are cultivated in almost all provinces in Turkey, making up approximately 7% of the world’s production. In this study, the effects of pre-harvest cytokinin application on the postharvest physiology of pepper (Capsicum annuum L.) fruits (cv. Akra and Melek F1) grown in ecological conditions in Turkey (Van, eastern Turkey) were investigated. During the growing period, organic cytokinin(nytrozine) at two concentrations (50 and 100 ppm doses) was applied by spraying. Peppers were harvested in green maturity and then stored at 12 °C for 28 days. Changes in color, respiration rate, exogenous ethylene amount, antioxidative enzyme analysis (SOD, CAT and APX), lipid peroxidation, total phenolic content (TP) and antioxidant activity (AA) were determined just after the harvest and then at the 7th, 14th, 24th and 28th days. L* values for both varieties and the control sample had fluctuations during storage, and they slightly decreased after 28 days, except for the end value of cv. Melek F1 with a 50 ppm addition. In terms of respiration rate values, the difference between applications was found to be statistically significant, except for the 14th and 24th days of storage, for cv. Akra F1; and the 0th and 28th days for cv. Melek F1, respectively. It was observed that cytokinin can delay aging in peppers of both cultivars stored for 28 days. As a result, as the used cytokinin has an organic origin, is not synthetic and does not have a negative effect on human health, it can be used safely and without a significant loss of quality characteristics for peppers. These applications have positive effects on in-package gas composition, antioxidative enzymes, lipid peroxidation, total phenolics and total antioxidant activity.

ACS Style

Seyda Cavusoglu; Suat Sensoy; Arzu Karatas; Onur Tekin; Firat Islek; Nurettin Yilmaz; Selma Kipcak; Sezai Ercisli; Sona Skrovankova; Anna Adamkova; Jiri Mlcek. Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.). Sustainability 2021, 13, 8258 .

AMA Style

Seyda Cavusoglu, Suat Sensoy, Arzu Karatas, Onur Tekin, Firat Islek, Nurettin Yilmaz, Selma Kipcak, Sezai Ercisli, Sona Skrovankova, Anna Adamkova, Jiri Mlcek. Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.). Sustainability. 2021; 13 (15):8258.

Chicago/Turabian Style

Seyda Cavusoglu; Suat Sensoy; Arzu Karatas; Onur Tekin; Firat Islek; Nurettin Yilmaz; Selma Kipcak; Sezai Ercisli; Sona Skrovankova; Anna Adamkova; Jiri Mlcek. 2021. "Effect of Pre-Harvest Organic Cytokinin Application on the Post-Harvest Physiology of Pepper (Capsicum annuum L.)." Sustainability 13, no. 15: 8258.

Journal article
Published: 28 September 2020 in Potravinarstvo Slovak Journal of Food Sciences
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A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.

ACS Style

Klára Vojáčková; Jiří Mlček; Soňa Škrovánková; Anna Adámková; Martin Adámek; Jana Orsavová; Martina Bučková; Vlastimil Fic; Lenka Kouřimská; Martin Búran. Biologically active compounds contained in grape pomace. Potravinarstvo Slovak Journal of Food Sciences 2020, 14, 854 -861.

AMA Style

Klára Vojáčková, Jiří Mlček, Soňa Škrovánková, Anna Adámková, Martin Adámek, Jana Orsavová, Martina Bučková, Vlastimil Fic, Lenka Kouřimská, Martin Búran. Biologically active compounds contained in grape pomace. Potravinarstvo Slovak Journal of Food Sciences. 2020; 14 ():854-861.

Chicago/Turabian Style

Klára Vojáčková; Jiří Mlček; Soňa Škrovánková; Anna Adámková; Martin Adámek; Jana Orsavová; Martina Bučková; Vlastimil Fic; Lenka Kouřimská; Martin Búran. 2020. "Biologically active compounds contained in grape pomace." Potravinarstvo Slovak Journal of Food Sciences 14, no. : 854-861.

Journal article
Published: 28 June 2020 in Potravinarstvo Slovak Journal of Food Sciences
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Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols, the predominant part of polyphenols, were in pseudocereals in the range from 12.4 to 678.1 mg GAE.100g-1. The highest content of FP was found in buckwheat products (146.8 ”“ 678.1 mg GAE.100g-1); quinoa and amaranth products reached much lower values (up to 226.1 mg GAE.100g-1). Antioxidant activity was in an agreement with the FP amounts order, the highest TAC values were again for buckwheat products (167.3 ”“ 473.9 and 876.9 ”“ 3524.8 mg TE.100g-1), followed by quinoa (78.2 ”“ 100.6 and 738.9 ”“ 984.5 mg TE.100g-1) and amaranth ones (25.0 ”“ 69.7 and 118.2 ”“ 431.4 mg TE.100g-1). A high positive correlation between FP amount and TAC values was evaluated for analyzed pseudocereals. The highest content of free phenols and the best antioxidant potential showed buckwheat wholemeal flour, so buckwheat could be characterized as a great source of free phenols with high antioxidant activity.

ACS Style

Soňa Škrovánková; Dagmar Válková; Jiří­ Mlček. Polyphenols and antioxidant activity in pseudocereals and their products. Potravinarstvo Slovak Journal of Food Sciences 2020, 14, 365 -370.

AMA Style

Soňa Škrovánková, Dagmar Válková, Jiří­ Mlček. Polyphenols and antioxidant activity in pseudocereals and their products. Potravinarstvo Slovak Journal of Food Sciences. 2020; 14 ():365-370.

Chicago/Turabian Style

Soňa Škrovánková; Dagmar Válková; Jiří­ Mlček. 2020. "Polyphenols and antioxidant activity in pseudocereals and their products." Potravinarstvo Slovak Journal of Food Sciences 14, no. : 365-370.

Journal article
Published: 26 January 2019 in Potravinarstvo Slovak Journal of Food Sciences
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Based on the study of general knowledge of biochemical and all subsequent developmental studies of organic matter, especially products of grapevine and selected fruit products, a comprehensive study of processing technologies is prepared. Use of a combination of vine products and fruit products in the form of natural grapes. Beverages are researched and developed to be purely natural on the basis of grape musts, blue and white, either individually and again separately in targeted combinations, both biochemically, organoleptically and colorfully, with fruit sources. The core of grape value of biologically active substances is an integral and essential new part and condition of designing these beverages. Their increased biological values, which create the preconditions for containment and if properly managed on the basis of scientific knowledge, may in some cases almost result in the elimination of synthetic additives. It should be noted that 20 – 25% of the adult population suffers from many unexpected allergies, for example, to the sulphite content, although its content in the final product does not exceed the health-approved normatives. And there are many other, interrelated relationships. Beverages are technologically dealt with both without alcohol fermentation and with this fermentation, but only based on their compositional natural resources. They are therefore suitable for the entire population profile. The whole set contains 7 variants and a combination of natural beverages from different fruits. Including natural beverages with or without alcoholic fermentation from the must of white wine grapes, the juice of apple puree with those of biologically active substances from the products grapevine. Three months of monitoring and determination of basic (oenological) values and biologically active substances were performed on these products. The high-performance liquid chromatography method with a refractometric detector determined amount of sugar and alcohol, whilst titrating determined total and volatile acids and free sulfur dioxide. Yeast assimilable nitrogen, total anthocyanins and polyphenols were determined by spectrophotometry, antioxidant activity by DPPH and ABTS methods.

ACS Style

Lukáš Snopek; Jiří Mlček; Vlastimil Fic; Irena Sytařová; Soňa Škrovánková. Natural fruit beverages fortified by biologically active substances of grape vines. Potravinarstvo Slovak Journal of Food Sciences 2019, 13, 167 -173.

AMA Style

Lukáš Snopek, Jiří Mlček, Vlastimil Fic, Irena Sytařová, Soňa Škrovánková. Natural fruit beverages fortified by biologically active substances of grape vines. Potravinarstvo Slovak Journal of Food Sciences. 2019; 13 (1):167-173.

Chicago/Turabian Style

Lukáš Snopek; Jiří Mlček; Vlastimil Fic; Irena Sytařová; Soňa Škrovánková. 2019. "Natural fruit beverages fortified by biologically active substances of grape vines." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1: 167-173.

Journal article
Published: 26 January 2019 in Potravinarstvo Slovak Journal of Food Sciences
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This article deals with the comparison of biologically active substances (antioxidant capacity, content of polyphenols and flavonoids) in samples of common and liturgical wines. For determination were chosen these varieties Pinot Noir, Red Traminer and Chardonnay. The total content of polyphenols and flavonoids were found by visible diode array spectrophotometer. For determination of total antioxidant capacity was used the DPPH test. Results of this paper did not prove a general difference between liturgical and common wines, although between individual samples a statistically significant difference was found. Furthermore, the results show considerably higher values of biologically active substances in red wines Pinot Noir against white wine Red Traminer and Chardonnay – the total antioxidant capacity was considerably in excess of values up to 30 times, the total content of polyphenols up to 50 times and the total content of flavonoids up to 50 times. From the content of biologically active substances point of view, the red wine is recommended for human health.

ACS Style

Jiří Mlček; Anna Adámková; Soňa Škrovánková; Martin Adámek; Monika Ontrášová. Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines. Potravinarstvo Slovak Journal of Food Sciences 2019, 13, 218 -223.

AMA Style

Jiří Mlček, Anna Adámková, Soňa Škrovánková, Martin Adámek, Monika Ontrášová. Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines. Potravinarstvo Slovak Journal of Food Sciences. 2019; 13 (1):218-223.

Chicago/Turabian Style

Jiří Mlček; Anna Adámková; Soňa Škrovánková; Martin Adámek; Monika Ontrášová. 2019. "Comparison of antioxidant activity, content of polyphenols and flavonoids in liturgical and common wines." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1: 218-223.

Review
Published: 21 December 2018 in Molecules
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Lesser known fruits or underutilized fruit species are recently of great research interest due to the presence of phytochemicals that manifest many biological effects. European cranberry, Vaccinium oxycoccos fruit, as an important representative of this group, is a valuable source of antioxidants and other biologically active substances, similar to American cranberry (V. macrocarpon) which is well known and studied. European cranberry fruit is rich especially in polyphenolic compounds anthocyanins (12.4–207.3 mg/100 g fw), proanthocyanins (1.5–5.3 mg/100 g fw), and flavonols, especially quercetin (0.52–15.4 mg/100 g fw), which mostly contribute to the antioxidant activity of the fruit. Small cranberry is also important due to its various biological effects such as urinary tract protection (proanthocyanidins), antibacterial and antifungal properties (quercetin, proanthocyanidins, anthocyanins), cardioprotective (proanthocyanidins) and anticancer activities (proanthocyanidins), and utilization in food (juice drinks, jams, jellies, sauces, additive to meat products) and pharmacological industries, and in folk medicine.

ACS Style

Tunde Jurikova; Sona Skrovankova; Jiri Mlcek; Stefan Balla; Lukas Snopek. Bioactive Compounds, Antioxidant Activity, and Biological Effects of European Cranberry (Vaccinium oxycoccos). Molecules 2018, 24, 24 .

AMA Style

Tunde Jurikova, Sona Skrovankova, Jiri Mlcek, Stefan Balla, Lukas Snopek. Bioactive Compounds, Antioxidant Activity, and Biological Effects of European Cranberry (Vaccinium oxycoccos). Molecules. 2018; 24 (1):24.

Chicago/Turabian Style

Tunde Jurikova; Sona Skrovankova; Jiri Mlcek; Stefan Balla; Lukas Snopek. 2018. "Bioactive Compounds, Antioxidant Activity, and Biological Effects of European Cranberry (Vaccinium oxycoccos)." Molecules 24, no. 1: 24.

Journal article
Published: 01 December 2018 in Scientia Agriculturae Bohemica
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The influence of varieties and the effect of mulching film on antioxidant capacity, polyphenol content, ascorbic acid content, and yield of tomato fruits were investigated. Results of two years (2012 and 2013) investigations were compared. The results proved a statistically significant effect of year, mulching film, and variety on the content of total polyphenols (0.92–1.49 g gallic acid equivalents per kg of fresh weight (FW), ascorbic acid (26.66–38.62 mg per 100 g FW), and antioxidant capacity (1.12–1.94 g ascorbic acid equivalents per kg FW), while the values were the highest in 2013 and in uncovered soil. Conversely, a higher yield was found in mulching film compared with uncovered soil, also in 2013 (48.65–120.38 t ha−1). There was a negative correlation between the yield and the content of bioactive compounds (BC) and antioxidant capacity. The content of bioactive substances, antioxidant capacity, and yield of tomato fruits is dependent on the vintage, agronomical interventions, and genotype.

ACS Style

M. Valšíková; J. Mlček; Lukáš Snopek; M. Rehuš; Sona Skrovankova; Tunde Juríková; Daniela Sumczynski; O. Paulen. Monitoring of Bioactive Compounds of Tomato Cultivars as Affected by Mulching Film. Scientia Agriculturae Bohemica 2018, 49, 267 -273.

AMA Style

M. Valšíková, J. Mlček, Lukáš Snopek, M. Rehuš, Sona Skrovankova, Tunde Juríková, Daniela Sumczynski, O. Paulen. Monitoring of Bioactive Compounds of Tomato Cultivars as Affected by Mulching Film. Scientia Agriculturae Bohemica. 2018; 49 (4):267-273.

Chicago/Turabian Style

M. Valšíková; J. Mlček; Lukáš Snopek; M. Rehuš; Sona Skrovankova; Tunde Juríková; Daniela Sumczynski; O. Paulen. 2018. "Monitoring of Bioactive Compounds of Tomato Cultivars as Affected by Mulching Film." Scientia Agriculturae Bohemica 49, no. 4: 267-273.

Journal article
Published: 11 February 2018 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Lukas Snopek; Jiří Mlček; Vlastimil Fic; Irena Hlaváčová; Soňa Škrovánková; Miroslav Fisera; Helena Velichová; Monika Ondrášová. Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative. Potravinarstvo Slovak Journal of Food Sciences 2018, 12, 1 .

AMA Style

Lukas Snopek, Jiří Mlček, Vlastimil Fic, Irena Hlaváčová, Soňa Škrovánková, Miroslav Fisera, Helena Velichová, Monika Ondrášová. Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative. Potravinarstvo Slovak Journal of Food Sciences. 2018; 12 (1):1.

Chicago/Turabian Style

Lukas Snopek; Jiří Mlček; Vlastimil Fic; Irena Hlaváčová; Soňa Škrovánková; Miroslav Fisera; Helena Velichová; Monika Ondrášová. 2018. "Interaction of polyphenols and wine antioxidants with its sulfur dioxide preservative." Potravinarstvo Slovak Journal of Food Sciences 12, no. 1: 1.

Journal article
Published: 11 February 2018 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Soňa Škrovánková; Jiří Mlček; Lukas Snopek; Tereza Planetová. Polyphenols and antioxidant capacity in different types of garlic. Potravinarstvo Slovak Journal of Food Sciences 2018, 12, 1 .

AMA Style

Soňa Škrovánková, Jiří Mlček, Lukas Snopek, Tereza Planetová. Polyphenols and antioxidant capacity in different types of garlic. Potravinarstvo Slovak Journal of Food Sciences. 2018; 12 (1):1.

Chicago/Turabian Style

Soňa Škrovánková; Jiří Mlček; Lukas Snopek; Tereza Planetová. 2018. "Polyphenols and antioxidant capacity in different types of garlic." Potravinarstvo Slovak Journal of Food Sciences 12, no. 1: 1.

Journal article
Published: 11 February 2018 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Jiří Mlček; Sabina Trágeová; Anna Adámková; Martin Adamek; Martina Bednářová; Soňa Škrovánková; Eva Sedláčková. Comparison of the content of selected mineral substances in Czech liturgical and common wines. Potravinarstvo Slovak Journal of Food Sciences 2018, 12, 1 .

AMA Style

Jiří Mlček, Sabina Trágeová, Anna Adámková, Martin Adamek, Martina Bednářová, Soňa Škrovánková, Eva Sedláčková. Comparison of the content of selected mineral substances in Czech liturgical and common wines. Potravinarstvo Slovak Journal of Food Sciences. 2018; 12 (1):1.

Chicago/Turabian Style

Jiří Mlček; Sabina Trágeová; Anna Adámková; Martin Adamek; Martina Bednářová; Soňa Škrovánková; Eva Sedláčková. 2018. "Comparison of the content of selected mineral substances in Czech liturgical and common wines." Potravinarstvo Slovak Journal of Food Sciences 12, no. 1: 1.

Review
Published: 07 June 2017 in Molecules
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In recent years, growing attention has been focused on the utilization of natural sources of antioxidants in the prevention of chronic diseases. Black chokeberry (Aronia melanocarpa) represents a lesser known fruit species utilized mainly as juices, purees, jams, jellies and wine, as important food colorants or nutritional supplements. The fruit is valued as a great source of antioxidants, especially polyphenols, such as phenolic acids (neochlorogenic and chlorogenic acids) and flavonoids (anthocyanins, proanthocyanidins, flavanols and flavonols), particularly cyanidin-3-galactoside and cyanidin-3-arabinoside, as well as (−)-epicatechin units. The berries of A. melanocarpa, due to the presence and the high content of these bioactive components, exhibit a wide range of positive effects, such as strong antioxidant activity and potential medicinal and therapeutic benefits (gastroprotective, hepatoprotective, antiproliferative or anti-inflammatory activities). They could be also contributory toward the prevention of chronic diseases including metabolic disorders, diabetes and cardiovascular diseases, because of supportive impacts on lipid profiles, fasting plasma glucose and blood pressure levels.

ACS Style

Tunde Jurikova; Jiri Mlcek; Sona Skrovankova; Daniela Sumczynski; Jiri Sochor; Irena Hlavacova; Lukas Snopek; Jana Orsavová. Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases. Molecules 2017, 22, 944 .

AMA Style

Tunde Jurikova, Jiri Mlcek, Sona Skrovankova, Daniela Sumczynski, Jiri Sochor, Irena Hlavacova, Lukas Snopek, Jana Orsavová. Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases. Molecules. 2017; 22 (6):944.

Chicago/Turabian Style

Tunde Jurikova; Jiri Mlcek; Sona Skrovankova; Daniela Sumczynski; Jiri Sochor; Irena Hlavacova; Lukas Snopek; Jana Orsavová. 2017. "Fruits of Black Chokeberry Aronia melanocarpa in the Prevention of Chronic Diseases." Molecules 22, no. 6: 944.

Journal article
Published: 31 January 2017 in Potravinarstvo Slovak Journal of Food Sciences
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ACS Style

Sona Skrovankova; Jiri Mlcek; Jana Orsavova; Tűnde Juríková; Pavla Dřímalová. Polyphenols content and antioxidant activity of paprika and pepper spices. Potravinarstvo Slovak Journal of Food Sciences 2017, 11, 1 .

AMA Style

Sona Skrovankova, Jiri Mlcek, Jana Orsavova, Tűnde Juríková, Pavla Dřímalová. Polyphenols content and antioxidant activity of paprika and pepper spices. Potravinarstvo Slovak Journal of Food Sciences. 2017; 11 (1):1.

Chicago/Turabian Style

Sona Skrovankova; Jiri Mlcek; Jana Orsavova; Tűnde Juríková; Pavla Dřímalová. 2017. "Polyphenols content and antioxidant activity of paprika and pepper spices." Potravinarstvo Slovak Journal of Food Sciences 11, no. 1: 1.

Review
Published: 07 December 2016 in Molecules
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Nowadays, much research attention is focused on underutilized berry crops due to the high antioxidant activity of fruits. Black crowberry (Empetrum nigrum L.) represents an important source of flavonols (quercetin, rutin, myricetin, naringenin, naringin, morin, and kaempferol) and anthocyanins. The fruit components could be utilised as natural colourants or as a part of functional foods and, because of the high antioxidant activity, the berries of black crowberry can be used in the treatment of diseases accompanied with inflammation, or as an effective antibacterial and antifungal remedy. Moreover, the reduction of lipid accumulation and total cholesterol as well as an improvement of postprandial hyperglycaemia have been proven. This review summarizes for the first time the main antioxidants (flavonoids) of black crowberry fruits, with a focus on their health promoting activity.

ACS Style

Tunde Jurikova; Jiri Mlcek; Sona Skrovankova; Stefan Balla; Jiri Sochor; Mojmir Baron; Daniela Sumczynski. Black Crowberry (Empetrum nigrum L.) Flavonoids and Their Health Promoting Activity. Molecules 2016, 21, 1685 .

AMA Style

Tunde Jurikova, Jiri Mlcek, Sona Skrovankova, Stefan Balla, Jiri Sochor, Mojmir Baron, Daniela Sumczynski. Black Crowberry (Empetrum nigrum L.) Flavonoids and Their Health Promoting Activity. Molecules. 2016; 21 (12):1685.

Chicago/Turabian Style

Tunde Jurikova; Jiri Mlcek; Sona Skrovankova; Stefan Balla; Jiri Sochor; Mojmir Baron; Daniela Sumczynski. 2016. "Black Crowberry (Empetrum nigrum L.) Flavonoids and Their Health Promoting Activity." Molecules 21, no. 12: 1685.

Review
Published: 12 May 2016 in Molecules
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Quercetin is the great representative of polyphenols, flavonoids subgroup, flavonols. Its main natural sources in foods are vegetables such as onions, the most studied quercetin containing foods, and broccoli; fruits (apples, berry crops, and grapes); some herbs; tea; and wine. Quercetin is known for its antioxidant activity in radical scavenging and anti-allergic properties characterized by stimulation of immune system, antiviral activity, inhibition of histamine release, decrease in pro-inflammatory cytokines, leukotrienes creation, and suppresses interleukin IL-4 production. It can improve the Th1/Th2 balance, and restrain antigen-specific IgE antibody formation. It is also effective in the inhibition of enzymes such as lipoxygenase, eosinophil and peroxidase and the suppression of inflammatory mediators. All mentioned mechanisms of action contribute to the anti-inflammatory and immunomodulating properties of quercetin that can be effectively utilized in treatment of late-phase, and late-late-phase bronchial asthma responses, allergic rhinitis and restricted peanut-induced anaphylactic reactions. Plant extract of quercetin is the main ingredient of many potential anti-allergic drugs, supplements and enriched products, which is more competent in inhibiting of IL-8 than cromolyn (anti-allergic drug disodium cromoglycate) and suppresses IL-6 and cytosolic calcium level increase.

ACS Style

Jiri Mlcek; Tunde Jurikova; Sona Skrovankova; Jiri Sochor. Quercetin and Its Anti-Allergic Immune Response. Molecules 2016, 21, 623 .

AMA Style

Jiri Mlcek, Tunde Jurikova, Sona Skrovankova, Jiri Sochor. Quercetin and Its Anti-Allergic Immune Response. Molecules. 2016; 21 (5):623.

Chicago/Turabian Style

Jiri Mlcek; Tunde Jurikova; Sona Skrovankova; Jiri Sochor. 2016. "Quercetin and Its Anti-Allergic Immune Response." Molecules 21, no. 5: 623.

Journal article
Published: 24 January 2016 in Potravinarstvo Slovak Journal of Food Sciences
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The purpose of the natural drinks production is the preservation of biologically active compounds in maximal amount in prepared drinks. The issue is the loss of these substances due to conventional conservation methods, such as pasteurization. Pascalization, a conservation method using high pressure, performs a new trend in conservation. According to available research, it causes only a minimal loss of bioactive compounds. Influence of conservation technology of fruit and vegetable beverages on the content of bioactive substances - polyphenols, flavonoids and on their antioxidative activity has been investigated. Their content has been compared in fresh juice samples, in samples conserved by pasteurization and after the appliance of high pressure treatment - pascalization (HPP). HPP has a positive effect on total antioxidative capacity of juices - broccoli with apple (increase of the amount from 189.12 mg.100 mL-1 to 217.12 mg.100 mL-1) and beetroot and on total polyphenol content within all samples of beverages except from carrot juice. Decrease of the amounts of flavonoids has been observed within all beverages. For drinks after pasteurization treatment there is evident the decrease of total polyphenols content and total antioxidant activity, besides carrot juice, where the antioxidant capacity value had increased from 37.24 to 43.14 mg.100 mL-1. The flavonoid content of fruit and vegetable juices after heat treatment had increased only in the juice prepared from broccoli with apple (from 40.71 mg.100 mL-1 to 45.14 mg.100 mL-1), the content in other juices had decreased. However, the decrease of the flavonoid content is lower after heat treatment in comparison to HPP, except the samples of cabbage juice with apple. With the exception of flavonoids, HPP has been proved as a gentle conservation technology enabling preserving higher amounts of bioactive substances with antioxidative properties if compared with the heat treatment. For the samples treated by HPP there was observed statistically significant difference in comparison with fresh juice in all factors mentioned above (p

ACS Style

Tünde Juríková; Jiří Mlček; Soňa Škrovánková; Marcela Paličková; Jana Orsavová; Ladislava Mišurcová; Irena Hlaváčová; Jiří Sochor; Daniela Sumczynski. Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods. Potravinarstvo Slovak Journal of Food Sciences 2016, 10, 1 .

AMA Style

Tünde Juríková, Jiří Mlček, Soňa Škrovánková, Marcela Paličková, Jana Orsavová, Ladislava Mišurcová, Irena Hlaváčová, Jiří Sochor, Daniela Sumczynski. Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods. Potravinarstvo Slovak Journal of Food Sciences. 2016; 10 (1):1.

Chicago/Turabian Style

Tünde Juríková; Jiří Mlček; Soňa Škrovánková; Marcela Paličková; Jana Orsavová; Ladislava Mišurcová; Irena Hlaváčová; Jiří Sochor; Daniela Sumczynski. 2016. "Polyphenol content and antioxidant capacity of fruit and vegetable beverages processed by different technology methods." Potravinarstvo Slovak Journal of Food Sciences 10, no. 1: 1.

Review
Published: 16 October 2015 in International Journal of Molecular Sciences
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Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.

ACS Style

Sona Skrovankova; Daniela Sumczynski; Jiri Mlcek; Tunde Jurikova; Jiri Sochor. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. International Journal of Molecular Sciences 2015, 16, 24673 -24706.

AMA Style

Sona Skrovankova, Daniela Sumczynski, Jiri Mlcek, Tunde Jurikova, Jiri Sochor. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. International Journal of Molecular Sciences. 2015; 16 (10):24673-24706.

Chicago/Turabian Style

Sona Skrovankova; Daniela Sumczynski; Jiri Mlcek; Tunde Jurikova; Jiri Sochor. 2015. "Bioactive Compounds and Antioxidant Activity in Different Types of Berries." International Journal of Molecular Sciences 16, no. 10: 24673-24706.

Journal article
Published: 06 August 2014 in Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
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ACS Style

Soňa Škrovánková; Pavlína Sikorová. Vitamin B2 (riboflavin) content in cereal products. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 2014, 58, 377 -382.

AMA Style

Soňa Škrovánková, Pavlína Sikorová. Vitamin B2 (riboflavin) content in cereal products. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2014; 58 (5):377-382.

Chicago/Turabian Style

Soňa Škrovánková; Pavlína Sikorová. 2014. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5: 377-382.

Review
Published: 01 January 2012 in Advances in Food and Nutrition Research Volume 67
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Medicinal plants are traditionally used in folk medicine as natural healing remedies with therapeutic effects such as prevention of cardiovascular diseases, inflammation disorders, or reducing the risk of cancer. In addition, pharmacological industry utilizes medicinal plants due to the presence of active chemical substances as agents for drug synthesis. They are valuable also for food and cosmetic industry as additives, due to their preservative effects because of the presence of antioxidants and antimicrobial constituents. To commonly used medicinal plants with antioxidant activity known worldwide belong plants from several families, especially Lamiaceae (rosemary, sage, oregano, marjoram, basil, thyme, mints, balm), Apiaceae (cumin, fennel, caraway), and Zingiberaceae (turmeric, ginger). The antioxidant properties of medicinal plants depend on the plant, its variety, environmental conditions, climatic and seasonal variations, geographical regions of growth, degree of ripeness, growing practices, and many other factors such as postharvest treatment and processing. In addition, composition and concentration of present antioxidants, such as phenolic compounds, are related to antioxidant effect. For appropriate determination of antioxidant capacity, the extraction technique, its conditions, solvent used, and particular assay methodology are important.

ACS Style

Soňa Škrovánková; Ladislava Mišurcová; Ludmila Machů. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants. Advances in Food and Nutrition Research Volume 67 2012, 67, 75 -139.

AMA Style

Soňa Škrovánková, Ladislava Mišurcová, Ludmila Machů. Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants. Advances in Food and Nutrition Research Volume 67. 2012; 67 ():75-139.

Chicago/Turabian Style

Soňa Škrovánková; Ladislava Mišurcová; Ludmila Machů. 2012. "Antioxidant Activity and Protecting Health Effects of Common Medicinal Plants." Advances in Food and Nutrition Research Volume 67 67, no. : 75-139.

Review
Published: 01 January 2012 in Advances in Food and Nutrition Research
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The interest in functional food, both freshwater and marine algal products with their possible promotional health effects, increases also in regions where algae are considered as rather exotic food. Increased attention about algae as an abundant source of many nutrients and dietary fiber from the nutrition point of view, as well as from the scientific approaches to explore new nutraceuticals and pharmaceuticals, is based on the presence of many bioactive compounds including polysaccharides extracted from algal matter. Diverse chemical composition of dietary fiber polysaccharides is responsible for their different physicochemical properties, such as their ability to be fermented by the human colonic microbiota resulted in health benefit effects. Fundamental seaweed polysaccharides are presented by alginates, agars, carrageenans, ulvanes, and fucoidans, which are widely used in the food and pharmaceutical industry and also in other branches of industry. Moreover, freshwater algae and seaweed polysaccharides have emerged as an important source of bioactive natural compounds which are responsible for their possible physiological effects. Especially, sulfate polysaccharides exhibit immunomodulatory, antitumor, antithrombotic, anticoagulant, anti-mutagenic, anti-inflammatory, antimicrobial, and antiviral activities including anti-HIV infection, herpes, and hepatitis viruses. Generally, biological activity of sulfate polysaccharides is related to their different composition and mainly to the extent of the sulfation of their molecules. Significant attention has been recently focused on the use of both freshwater algae and seaweed for developing functional food by reason of a great variety of nutrients that are essential for human health.

ACS Style

Ladislava Mišurcová; Soňa Škrovánková; Dušan Samek; Jarmila Ambrožová; Ludmila Machů. Health Benefits of Algal Polysaccharides in Human Nutrition. Advances in Food and Nutrition Research 2012, 66, 75 -145.

AMA Style

Ladislava Mišurcová, Soňa Škrovánková, Dušan Samek, Jarmila Ambrožová, Ludmila Machů. Health Benefits of Algal Polysaccharides in Human Nutrition. Advances in Food and Nutrition Research. 2012; 66 ():75-145.

Chicago/Turabian Style

Ladislava Mišurcová; Soňa Škrovánková; Dušan Samek; Jarmila Ambrožová; Ludmila Machů. 2012. "Health Benefits of Algal Polysaccharides in Human Nutrition." Advances in Food and Nutrition Research 66, no. : 75-145.

Review
Published: 01 January 2011 in Marine Medicinal Foods - Implications and Applications, Macro and Microalgae
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Seaweeds are a good source of some water- (B(1), B(2), B(12), C) and fat-soluble (β-carotene with vitamin A activity, vitamin E) vitamins. To ensure that the adequate intake of all vitamins is received in the diet, people (especially people on special diet, strict vegetarians, and vegans) can consume foods enriched with vitamins, for example, in the form of functional foods with vitamins as nutraceuticals, extracted from natural sources such as seaweeds. Seaweed vitamins are important not only due to their biochemical functions and antioxidant activity but also due to other health benefits such as decreasing of blood pressure (vitamin C), prevention of cardiovascular diseases (β-carotene), or reducing the risk of cancer (vitamins E and C, carotenoids).

ACS Style

Soňa Škrovánková. Seaweed Vitamins as Nutraceuticals. Marine Medicinal Foods - Implications and Applications, Macro and Microalgae 2011, 64, 357 -369.

AMA Style

Soňa Škrovánková. Seaweed Vitamins as Nutraceuticals. Marine Medicinal Foods - Implications and Applications, Macro and Microalgae. 2011; 64 ():357-369.

Chicago/Turabian Style

Soňa Škrovánková. 2011. "Seaweed Vitamins as Nutraceuticals." Marine Medicinal Foods - Implications and Applications, Macro and Microalgae 64, no. : 357-369.