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Dr. Vasilisa Pedan
Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, 8820 Waedenswil, Switzerland

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0 Cocoa
0 Coffee
0 Tea
0 polyphenols
0 liquid chromatography mass spectrometry

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Journal article
Published: 09 December 2020 in Plants
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The chemical composition of the inflorescences of eight different fibre-type Cannabis sativa L. cultivars grown in Switzerland was monitored for different sowing densities over the season 2019. HPLC-MS, GC-MS and GC-FID, as well as spectrophotometric techniques were used to measure the total phenolic content (TPC) and the antioxidative activity of the inflorescence extracts, and to characterise and quantify the flavonoids and terpenes produced by the different cultivars over different sowing densities from July to September 2019. The main finding of the present study is that the TPC, as well as the individual flavonoids and terpenes, were mainly influenced by the harvest period and the phenological stage of the plant. The content of polyphenols and flavonoids decrease during the flower development for all cultivars studied. The terpene content increased with maturation. The monoterpenes/sesquiterpenes ratio also changed between the early flowering (majority of sesquiterpenes) and the end of flowering (majority of monoterpenes). The sowing density showed an impact on plant morphology, a low density such as 30 seeds/m2 influencing the production of bigger flowers, thus increasing the yield of polyphenols and terpenes production. Therefore, hemp inflorescences can be regarded as valuable by-products of fibre production, for their valorisation in the food and beverage industry in addition to cosmetics and perfumery.

ACS Style

Amandine André; Marianne Leupin; Markus Kneubühl; Vasilisa Pedan; Irene Chetschik. Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis Sativa L. Cultivated at Three Sowing Densities. Plants 2020, 9, 1740 .

AMA Style

Amandine André, Marianne Leupin, Markus Kneubühl, Vasilisa Pedan, Irene Chetschik. Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis Sativa L. Cultivated at Three Sowing Densities. Plants. 2020; 9 (12):1740.

Chicago/Turabian Style

Amandine André; Marianne Leupin; Markus Kneubühl; Vasilisa Pedan; Irene Chetschik. 2020. "Evolution of the Polyphenol and Terpene Content, Antioxidant Activity and Plant Morphology of Eight Different Fiber-Type Cultivars of Cannabis Sativa L. Cultivated at Three Sowing Densities." Plants 9, no. 12: 1740.

Journal article
Published: 04 January 2020 in Antioxidants
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Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

ACS Style

Michał Halagarda; Sabrina Groth; Stanisław Popek; Sascha Rohn; Vasilisa Pedan. Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants 2020, 9, 44 .

AMA Style

Michał Halagarda, Sabrina Groth, Stanisław Popek, Sascha Rohn, Vasilisa Pedan. Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants. 2020; 9 (1):44.

Chicago/Turabian Style

Michał Halagarda; Sabrina Groth; Stanisław Popek; Sascha Rohn; Vasilisa Pedan. 2020. "Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland." Antioxidants 9, no. 1: 44.

Journal article
Published: 02 August 2018 in Molecules
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Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (−)-epigallocatechin gallate, and 40.1 mg/g (−)-epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (−)-epigallocatechin gallate, and 1.8 mg/g (−)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea.

ACS Style

Vasilisa Pedan; Sascha Rohn; Mirjam Holinger; Tilo Hühn; Irene Chetschik. Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea. Molecules 2018, 23, 1931 .

AMA Style

Vasilisa Pedan, Sascha Rohn, Mirjam Holinger, Tilo Hühn, Irene Chetschik. Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea. Molecules. 2018; 23 (8):1931.

Chicago/Turabian Style

Vasilisa Pedan; Sascha Rohn; Mirjam Holinger; Tilo Hühn; Irene Chetschik. 2018. "Bioactive Compound Fingerprint Analysis of Aged Raw Pu’er Tea and Young Ripened Pu’er Tea." Molecules 23, no. 8: 1931.