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Dr. Grzegorz Zaguła
Department of Bioenergetics, Food Analysis and Microbiology, Rzeszow University, 35-601 Rzeszow, Poland

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0 Environmental Analysis
0 Heavy Metals
0 Minerals
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Journal article
Published: 11 August 2021 in Energies
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The article discusses the findings related to the calorific value as well as the explosion and combustion parameters of dust from the raw biomass of fruit trees, i.e., apple, cherry, and pear branches, and from biochars produced using this type of biomass during pyrolysis processes conducted under various conditions. The plant biomass was thermally processed at 400, 450, or 500 °C for a duration of 5, 10, or 15 min. The study aimed to identify the calorific value of the biomass obtained from waste produced in orchards and to estimate the explosion hazard during the processing of such materials and during the storage of the resulting solid fuels. Tests were conducted to assess the total contents of carbon, ash, nitrogen, hydrogen, and volatile substances as well as the calorific value. The findings show a significant effect of the thermal transformation of fruit tree branches on the calorific value of the biochars that were produced. It was found that the mean calorific value of all of the biochars was increased by 62.24% compared to the non-processed biomass. More specifically, the mean calorific values of the biochars produced from apple, cherry, and pear branches amounted to 27.90, 28.75, and 26.84 MJ kg−1, respectively. The maximum explosion pressure Pmax measured for the dust from the biomass and for the biochars was in the range 7.56–7.8 and 7.95–11.72 bar, respectively. The maximum rate of pressure rose over time (dp/dt)max in the case of the dust from the biomass, which was in the range of 274.77–284.97 bar s−1, and the dust from biochar amounted to 282.05–353.41 bar s−1. The explosion index Kstmax measured for non-processed biomass and biochars was found to range from 74.46 to 77.23 and from 76.447 to 95.77 bar s−1, respectively. It was also shown that a change in the temperature and duration of the pyrolysis process affected the quality of the biochars that were obtained. The findings show that pyrolysis, as a method of plant biomass processing, positively affects the calorific value of the products and does not lead to an increased risk of explosion during the treatment and storage of such materials. It is necessary, however, to continue research on biomass processing in order to develop practices that adequately ensure safety during the production of novel fuels.

ACS Style

Bogdan Saletnik; Marcin Bajcar; Aneta Saletnik; Grzegorz Zaguła; Czesław Puchalski. Effect of the Pyrolysis Process Applied to Waste Branches Biomass from Fruit Trees on the Calorific Value of the Biochar and Dust Explosivity. Energies 2021, 14, 4898 .

AMA Style

Bogdan Saletnik, Marcin Bajcar, Aneta Saletnik, Grzegorz Zaguła, Czesław Puchalski. Effect of the Pyrolysis Process Applied to Waste Branches Biomass from Fruit Trees on the Calorific Value of the Biochar and Dust Explosivity. Energies. 2021; 14 (16):4898.

Chicago/Turabian Style

Bogdan Saletnik; Marcin Bajcar; Aneta Saletnik; Grzegorz Zaguła; Czesław Puchalski. 2021. "Effect of the Pyrolysis Process Applied to Waste Branches Biomass from Fruit Trees on the Calorific Value of the Biochar and Dust Explosivity." Energies 14, no. 16: 4898.

Journal article
Published: 08 August 2021 in Molecules
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Is it possible to characterize the types of honey based on their chemical composition, their content of bioactive substances, and their physicochemical properties? The objective of this study was a comparative analysis of four types of honey from the Carpathian Foothills area, located in south-east Poland, based on the content of the main phenolic acids and proline, the mineral composition, and selected physicochemical properties. Most analyses, such as those of phenolic acids, sugars, and proline content, in honey samples were performed using chromatographic methods. These experiments demonstrated that honeydew honeys were the richest in phenolic acids, minerals, as well as oligosaccharides, compared to other honeys. Dark-colored honeys were characterized by the highest proline content. The dominant elements in all types of honey were potassium and calcium. The results of the present study show that analyses of specific phenolic acids, minerals, proline, and sugar content, in combination with chemometrics analysis, may successfully differentiate between the biological origins of honey samples and allow the preliminary verification of the samples before performing time-consuming pollen analysis.

ACS Style

Maria Tarapatskyy; Patrycja Sowa; Grzegorz Zaguła; Małgorzata Dżugan; Czesław Puchalski. Assessment of the Botanical Origin of Polish Honeys Based on Physicochemical Properties and Bioactive Components with Chemometric Analysis. Molecules 2021, 26, 4801 .

AMA Style

Maria Tarapatskyy, Patrycja Sowa, Grzegorz Zaguła, Małgorzata Dżugan, Czesław Puchalski. Assessment of the Botanical Origin of Polish Honeys Based on Physicochemical Properties and Bioactive Components with Chemometric Analysis. Molecules. 2021; 26 (16):4801.

Chicago/Turabian Style

Maria Tarapatskyy; Patrycja Sowa; Grzegorz Zaguła; Małgorzata Dżugan; Czesław Puchalski. 2021. "Assessment of the Botanical Origin of Polish Honeys Based on Physicochemical Properties and Bioactive Components with Chemometric Analysis." Molecules 26, no. 16: 4801.

Journal article
Published: 24 November 2020 in Industrial Crops and Products
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A number of alternative solutions to be implemented in the sustainable agriculture have appeared in recent years that not only improve crop yield but also reduce environmental pollution. They include, i.a., the use of biostimulants which are believed to stimulate plants growth. The objective of study was to produce a novel and natural biostimulant from leaves of Artemisia absinthium L. and to evaluate its properties under field conditions. This work is the first ever to report a complex approach to the use of plant extracts in soybean [Glycine max (L.) Merr.] cultivation based on the evaluation of not only crop yield but also economic effects. To accomplish this goal, two methods of aqueous extraction were applied, and the extracts obtained were administered to soybean plants, in the form of foliar application and soil treatment, at two stages of plant phenological development. Nineteen phenolic compounds were identified in the infusions, whereas eleven in the cold-soaked extracts. The total concentration of phenolics was over twofold higher in infusions. The extracts differed in terms of contents of macro- and microelements. The cold-soaked extracts were rich especially in macroelements (they had twofold higher contents of calcium, potassium, magnesium, sodium, phosphorus, and sulfur). The reported study proved the extracts examined can be successfully used as effective biostimulants in soybean cultivation. The improvement in soybean yield (in each tested combination) was noted as an effect of the application of the extracts from Artemisia absinthium, regardless of the method of their application. Nevertheless treating plants with cold-soaked extracts and infusions, in the form of foliar application, caused the average highest yield increase (31.41 % and 23.70 % respectively increasing over control). Considering both their effect on crop yield and also the economic concerns, they should be administered in the form of spraying. Our findings indicate that foliar application of both the infusions and the cold-soaked extracts brought similar profits from soybean cultivation (average 181 EUR ha−1). In addition, results allowed verifying the advanced hypothesis that extracts from Artemisia absinthium are candidates for ideal biostimulants. This study was the first to prove that this agronomic practice would represent a designed tool that would meet requirements of farmers by ensuring incomes from cultivation.

ACS Style

Agnieszka Szparaga; Sławomir Kocira; Ireneusz Kapusta; Grzegorz Zaguła. Prototyping extracts from Artemisia absinthium L. for their biostimulating properties yield-enhancing, and farmer income-increasing properties. Industrial Crops and Products 2020, 160, 113125 .

AMA Style

Agnieszka Szparaga, Sławomir Kocira, Ireneusz Kapusta, Grzegorz Zaguła. Prototyping extracts from Artemisia absinthium L. for their biostimulating properties yield-enhancing, and farmer income-increasing properties. Industrial Crops and Products. 2020; 160 ():113125.

Chicago/Turabian Style

Agnieszka Szparaga; Sławomir Kocira; Ireneusz Kapusta; Grzegorz Zaguła. 2020. "Prototyping extracts from Artemisia absinthium L. for their biostimulating properties yield-enhancing, and farmer income-increasing properties." Industrial Crops and Products 160, no. : 113125.

Journal article
Published: 11 August 2020 in Molecules
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The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity, and key odorants of commercial chocolates made from blend cocoa with single-origin ones. The highest content of polyphenols was found in 90% blend cocoa chocolate and single-origin samples, while the lowest content was exhibited by 100% chocolate from blend cocoa mass. The highest antioxidant activity measured by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and ferric reducing antioxidant power (FRAP) assays was observed in the sample of chocolate with 90% cocoa solids from blend mass, followed by single-origin chocolates. A high positive correlation between ABTS assay and the total polyphenol and phenolic acids’ content, as well as among the total content of polyphenols, flavonoids, and phenolic acids was found. Mineral composition analysis showed that dark chocolate is a valuable source of some elements, especially Mg, Fe, and Zn. Potentially toxic elements were not detected or below permitted limits. Moreover, it was noticed that the main volatile compound in all tested samples was acetic acid, but pyrazines were considered the most important group of chocolate odorants.

ACS Style

Lucia Godočiková; Eva Ivanišová; Grzegorz Zaguła; Luis Noguera-Artiaga; Ángel A. Carbonell-Barrachina; Przemysław Łukasz Kowalczewski; Miroslava Kačániová. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates. Molecules 2020, 25, 3648 .

AMA Style

Lucia Godočiková, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski, Miroslava Kačániová. Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates. Molecules. 2020; 25 (16):3648.

Chicago/Turabian Style

Lucia Godočiková; Eva Ivanišová; Grzegorz Zaguła; Luis Noguera-Artiaga; Ángel A. Carbonell-Barrachina; Przemysław Łukasz Kowalczewski; Miroslava Kačániová. 2020. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates." Molecules 25, no. 16: 3648.

Journal article
Published: 08 August 2020 in Agronomy
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In this study, we tested the influence of two experimental factors on the composition of oat grain Avena sativa under the conditions of a three-year field study. The first factor (factor A) consisted of an Ascophyllum nodosum application, an organism classified in the Chromista kingdom, class Phaeophyceae, order Fucales; the second factor was the pre-sowing stimulation of seeds with a low-frequency magnetic field with known parameters. The basic organic components and mineral composition of the grain were tested. It was determined, among other things, that fertilization with algae leads to reduced ash content in oat grain, increased content of sodium, reduced calcium and iron content, and increased content of starch components (amyloses and amylopectins). The application of pre-sowing seed stimulation resulted in increased copper content in the progeny. No significant interactions could be observed between the factors in forming the chemical composition of oat grain.

ACS Style

Barbara Drygaś; Joanna Depciuch; Grzegorz Zaguła; Czesław Puchalski. Ascophyllum nodosum Application and Pre-Sowing Stimulation with Low-Frequency Magnetic Field as Factors Influencing Oat Grains (Avena sativa L.) Composition. Agronomy 2020, 10, 1164 .

AMA Style

Barbara Drygaś, Joanna Depciuch, Grzegorz Zaguła, Czesław Puchalski. Ascophyllum nodosum Application and Pre-Sowing Stimulation with Low-Frequency Magnetic Field as Factors Influencing Oat Grains (Avena sativa L.) Composition. Agronomy. 2020; 10 (8):1164.

Chicago/Turabian Style

Barbara Drygaś; Joanna Depciuch; Grzegorz Zaguła; Czesław Puchalski. 2020. "Ascophyllum nodosum Application and Pre-Sowing Stimulation with Low-Frequency Magnetic Field as Factors Influencing Oat Grains (Avena sativa L.) Composition." Agronomy 10, no. 8: 1164.

Journal article
Published: 01 August 2020 in Molecules
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This article presents the findings of a study investigating the explosion and combustion parameters of dust from the raw biomass of wheat straw and energy willow and from the products of biomass torrefaction generated at temperatures ranging from 220 to 300 °C. Agricultural waste and energy crops and their modifications, e.g., in the torrefaction process, did not find a place in explosive risk research, which the authors decided to present in their work. The study was designed to estimate explosion hazard during the processing of the materials into fuels and during the storage process. The measurements recorded a maximum explosion pressure Pmax in the case of dust from biomass ranging from 7.2 to 7.3 bar and for dust from torrefied materials amounting to 7.5–9.2 bar, and a maximum rate of pressure rise over time (dp/dt)max in raw biomass ranging from 201.4 to 261.3 bar/s and in torrefied materials amounting to 209.6–296.6 bar/s. The estimated explosion index Kstmax for raw biomass was 55–72 m*bar/s and for torrefied materials was in the range from 57 to 81 m*bar/s. In the results, the authors present values for specific types of fuel which differ significantly depending on the type of biomass. The research findings show that the torrefaction process used in fuel production is not associated with a significantly greater risk of explosion and the materials obtained may safely be used as an alternative to conventional solid fuels. Given the growing interest in the use of biomass and in the variety of biomass processing methods for energy-related purposes, it seems there is a need for research to develop appropriate guidelines and for effective practices to be introduced in the energy industry in order to ensure the safety of the processes used in the production of novel fuels especially in small installations converting these materials into more efficient energy material.

ACS Style

Marcin Bajcar; Bogdan Saletnik; Grzegorz Zaguła; Czesław Puchalski. Analysis of the Effect of the Biomass Torrefaction Process on Selected Parameters of Dust Explosivity. Molecules 2020, 25, 3525 .

AMA Style

Marcin Bajcar, Bogdan Saletnik, Grzegorz Zaguła, Czesław Puchalski. Analysis of the Effect of the Biomass Torrefaction Process on Selected Parameters of Dust Explosivity. Molecules. 2020; 25 (15):3525.

Chicago/Turabian Style

Marcin Bajcar; Bogdan Saletnik; Grzegorz Zaguła; Czesław Puchalski. 2020. "Analysis of the Effect of the Biomass Torrefaction Process on Selected Parameters of Dust Explosivity." Molecules 25, no. 15: 3525.

Journal article
Published: 28 July 2020 in Potravinarstvo Slovak Journal of Food Sciences
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Medicinal herbs are used due to their health benefits, a special aroma, taste and are considered as one of the richest sources of bioactive compounds. The present study aimed to determine antioxidant activity (DPPH and phosphomolybdenum method), a total polyphenol (using Folin-Ciocalteu reagent), flavonoid (aluminium chloride method), phenolic acid content (using Arnov reagent), antimicrobial activity (disc diffusion method) and chemical composition (ICP-OES instrument) of medicinal herbs (ginger, comfrey, valerian, chicory, horseradish, and ramsons) grown in Slovak republic. Antioxidant activity by DPPH method ranged from 0.61 (ramsons) to 3.62 (ginger) mg TEAC per g of dry matter (TEAC – Trolox equivalent antioxidant capacity); by phosphomolybdenum method from 66.67 (valerian) to 204.14 (ginger) mg TEAC per g of dry matter. Total polyphenol content ranged from 4.37 (comfrey) to 13.19 (ramsons) GAE per g of dry matter (GAE – gallic acid equivalent); total flavonoid content from 1.07 (chicory) to 47.55 (ramsons) QE per g of dry matter (QE – quercetin equivalent) and total phenolic acid content from 0.99 (horseradish) to 9.77 (ginger) CAE per g of dry matter (CAE – caffeic acid equivalent). In a sample of ginger was detected the highest antimicrobial activity against Bacillus cereus CCM 7934 (5 mm). Among the mineral compounds – in all observed samples were dominated (mg.100g-1) of potassium, phosphor, magnesium, and calcium. The amount of cadmium, chrome, and lead in observed samples was detected only in a trace amount, so our results reveal that the medicinal herbs do not represent in this study a potential health risk regarding the content of toxic elements. The consumption and using of medicinal plants as a part of the food mode of consumers due to health benefits is recommended.

ACS Style

Eva Ivanišová; Dajana Vasková; Grzegorz Zagula; Dzmitry Grynshpan; Tatsiana Aleksandrovna Savitskaya; Miroslava Kačániová. Phytochemical profile and biological activity of selected kind of medicinal herbs. Potravinarstvo Slovak Journal of Food Sciences 2020, 14, 573 -579.

AMA Style

Eva Ivanišová, Dajana Vasková, Grzegorz Zagula, Dzmitry Grynshpan, Tatsiana Aleksandrovna Savitskaya, Miroslava Kačániová. Phytochemical profile and biological activity of selected kind of medicinal herbs. Potravinarstvo Slovak Journal of Food Sciences. 2020; 14 ():573-579.

Chicago/Turabian Style

Eva Ivanišová; Dajana Vasková; Grzegorz Zagula; Dzmitry Grynshpan; Tatsiana Aleksandrovna Savitskaya; Miroslava Kačániová. 2020. "Phytochemical profile and biological activity of selected kind of medicinal herbs." Potravinarstvo Slovak Journal of Food Sciences 14, no. : 573-579.

Journal article
Published: 24 July 2020 in Foods
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Amino acid chelates are a new group of compounds approved for food enrichment, however there is no previous research using calcium amino acid chelate to enrich goat’s milk products. The purpose of this research was to evaluate the possibility of using calcium amino acid chelate to produce goat’s acid-curd cheese. In this study, four types of acid-curd cheeses from goat’s milk subjected to 85 °C/5 min treatment were produced: control cheeses—made from milk without calcium addition and cheeses from milk enriched with 30, 35 and 40 mg of Ca (in 100 g of milk) in the form of calcium amino acid chelate. Goat cheese with calcium amino acid chelate had a higher moisture content, and a lower fat content. More fat was separated with the whey. In cheeses made from the milk with calcium amino acid chelate there was no goaty taste. Enrichment with 35 mg of Ca in 100 g of goat milk increased the calcium content in cheese by 60.5% in comparison to the control sample. However, the enrichment of goat milk with 40 mg Ca (in 100 g of processed milk) increased the calcium content in cheese by only 63.29%.

ACS Style

Małgorzata Pawlos; Agata Znamirowska; Grzegorz Zaguła; Magdalena Buniowska. Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese. Foods 2020, 9, 994 .

AMA Style

Małgorzata Pawlos, Agata Znamirowska, Grzegorz Zaguła, Magdalena Buniowska. Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese. Foods. 2020; 9 (8):994.

Chicago/Turabian Style

Małgorzata Pawlos; Agata Znamirowska; Grzegorz Zaguła; Magdalena Buniowska. 2020. "Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese." Foods 9, no. 8: 994.

Journal article
Published: 07 May 2020 in Agronomy
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This article presents the results of a two-year study investigating the effects of the fertilization of soil, with biochar and ash from plant biomass, on selected properties of the pyrolysis products obtained from basket willow (Salix viminalis L.) and giant miscanthus (Miscanthus x giganteus). The study was designed to determine whether soil enrichment through the use of organic fertilizers (ash added at the rate of 1.5 t ha−1, biochar added at the rate of 11.5 t ha−1 and a combination of them) in the cultivation of energy crops would affect the quality of pyrolysates obtained from these plants. The research goal was to use biochar and biomass ash to produce high-quality pyrolysates with fertilizing potential. The aboveground parts of the plants were subjected to the pyrolysis process, which was carried out in constant conditions, i.e., a temperature of 500 °C and duration of 10 min. The pyrolysates obtained were examined for their pH value, the content of absorbable forms of phosphorus (P2O5), potassium (K2O) and magnesium (Mg), as well as total carbon and the total content of selected macro- and micro-elements. The results of the current study show the beneficial effects of these soil fertilizers, reflected by the high quality and enhanced mineral contents of the biochars obtained. The highest total increase in the contents of absorbable forms of P, K and Mg was found in the pyrolysis products from basket willow fertilized with ash alone, amounting to 21.6% in relation to the pyrolysates from the control sample. As for the pyrolysates from the biomass of giant miscanthus, the greatest total increase in the contents of the elements, amounting to 44.4%, was identified when biochar and ash were used in combination. Soil amendments such as biochar and ash used for growing bioenergy crops can alter the aboveground plant quality. The subsequent pyrolysates created from these plants may be enriched and can be an alternative to mineral fertilizers. Natural amendment, such as high-quality pyrolysates, can be used in the cultivation of many plants. Additionally, conversion of plant biomass into pyrolysates is important for the environment, affecting the balance of carbon in the atmosphere through its capture and storage in a stable form outside the atmosphere, e.g., in soil.

ACS Style

Bogdan Saletnik; Grzegorz Zaguła; Aneta Saletnik; Marcin Bajcar; Czesław Puchalski. Biochar and Ash Fertilization Alter the Chemical Properties of Basket Willow (Salix viminalis L.) and Giant Miscanthus (Miscanthus x giganteus). Agronomy 2020, 10, 660 .

AMA Style

Bogdan Saletnik, Grzegorz Zaguła, Aneta Saletnik, Marcin Bajcar, Czesław Puchalski. Biochar and Ash Fertilization Alter the Chemical Properties of Basket Willow (Salix viminalis L.) and Giant Miscanthus (Miscanthus x giganteus). Agronomy. 2020; 10 (5):660.

Chicago/Turabian Style

Bogdan Saletnik; Grzegorz Zaguła; Aneta Saletnik; Marcin Bajcar; Czesław Puchalski. 2020. "Biochar and Ash Fertilization Alter the Chemical Properties of Basket Willow (Salix viminalis L.) and Giant Miscanthus (Miscanthus x giganteus)." Agronomy 10, no. 5: 660.

Journal article
Published: 26 February 2020 in LWT
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The aim of the study was to obtain honey powders enriched with plant extracts by spray drying method and to implement them in the production of dry concentrate of isotonic drinks. Multifloral honey and maltodextrin dissolved in plant (mint, nettle and beetroot) aqueous infusions were transformed into honey powders using spray dryer. Obtained powders were examined regarding antioxidant activity (DPPH and FRAP), phenolics compounds and mineral composition (ICP-OES). The same drying method was used for dry concentrates of isotonic drinks production. For this purpose homemade isotonic drinks prepared according to various recipes using honey and other natural components (plant infusions and/or fruit juices and salt) were subjected for drying. Aqueous solutions (9% w/w) of obtained concentrated powders were examined in terms of osmolality, caloric value, reducing sugars content, mineral composition (ICP-OES) and antioxidant activity (DPPH, FRAP and phenolic compounds). Using plant infusions as solvents, enriched honey powders in antioxidants (4–10 times) and minerals (especially K, Ca, Mg) as compared to control samples. Produced dry concentrates of natural isotonic drinks after re-dissolving in water gave beverages characterized by proper osmolality, caloric value and strongly enhanced antioxidant properties as compared to commercial counterparts.

ACS Style

Monika Tomczyk; Grzegorz Zaguła; Małgorzata Dżugan. A simple method of enrichment of honey powder with phytochemicals and its potential application in isotonic drink industry. LWT 2020, 125, 109204 .

AMA Style

Monika Tomczyk, Grzegorz Zaguła, Małgorzata Dżugan. A simple method of enrichment of honey powder with phytochemicals and its potential application in isotonic drink industry. LWT. 2020; 125 ():109204.

Chicago/Turabian Style

Monika Tomczyk; Grzegorz Zaguła; Małgorzata Dżugan. 2020. "A simple method of enrichment of honey powder with phytochemicals and its potential application in isotonic drink industry." LWT 125, no. : 109204.

Journal article
Published: 25 February 2020 in Processes
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The article presents the findings of a study investigating the effects of storing Jonagold apples for six weeks in a condition in which the vertical component of the geomagnetic field has been eliminated (near null GMF) and in control conditions representing those applied in traditional storage (i.e., in the local geomagnetic field (local GMF)). Analyses of the fruit were performed before the start of and three times during the experiment (i.e., following four, five and six weeks in storage). The contents of simple sugars were measured using the HPLC (high performance liquid chromatography) method; refractometry was applied to identify total extract; thermogravimetry was used to measure the water content, volatile substances and total ash; calorific value and intensity of respiration were examined by measuring CO2 emissions. Significant differences were found between the apples stored in the experimental and under control conditions, showing an advantage of storage in a condition with the vertical component of the geomagnetic field removed. Statistically significant differences were mainly identified in the speed of starch conversion into simple sugars, as well as the intensity of respiration and the appearance of the two groups of apples. Storage of fruit in a compensated geomagnetic field proved to be an effective method permitting an extended duration of storage without significant deterioration of the physicochemical and organoleptic properties of apples.

ACS Style

Grzegorz Zaguła; Maria Tarapatskyy; Marcin Bajcar; Bogdan Saletnik; Czesław Puchalski; Andrzej Marczuk; Dariusz Andrejko; Jan Oszmiański. Near-Null Geomagnetic Field as an Innovative Method of Fruit Storage. Processes 2020, 8, 262 .

AMA Style

Grzegorz Zaguła, Maria Tarapatskyy, Marcin Bajcar, Bogdan Saletnik, Czesław Puchalski, Andrzej Marczuk, Dariusz Andrejko, Jan Oszmiański. Near-Null Geomagnetic Field as an Innovative Method of Fruit Storage. Processes. 2020; 8 (3):262.

Chicago/Turabian Style

Grzegorz Zaguła; Maria Tarapatskyy; Marcin Bajcar; Bogdan Saletnik; Czesław Puchalski; Andrzej Marczuk; Dariusz Andrejko; Jan Oszmiański. 2020. "Near-Null Geomagnetic Field as an Innovative Method of Fruit Storage." Processes 8, no. 3: 262.

Journal article
Published: 04 February 2020 in Molecules
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Chicken eggshells can be used as an attractive dietary source of mineral compounds, including calcium (Ca). However, the effects of chicken eggshell powder (CESP) on berry fruit juices have not been studied to date. Therefore, the objective of this study was to evaluate the effect of its addition to juices from chokeberry and cranberry on their phytochemical properties. The juices were determined for contents of polyphenols (determined by ultra-efficient liquid chromatography coupled with a mass detector (UPLC-PDA-ESI-MS/MS)), macro- and microelements (by inductively coupled plasma - optical emission spectrometry (ICP-OES)), and organic acids (by high-performance liquid chromatography (HPLC-PDA)) as well as for their antioxidative activity by radical scavenging capacity (ABTS) and ferric reducing antioxidative power (FRAP) assay, color profile (CIE L* a* b* system), and sensory attributes. The study results demonstrate that CESP addition to chokeberry and cranberry juices enriched them with minerals and increased their Ca content 25.7 times and 66.3 times, respectively, compared to the control samples. Juices supplementation with CESP significantly decreased their acidity and total organic acids content as well as increased their pH value. Chokeberry and cranberry juices supplementation with 1% CESP caused no significant changes in the amount of precipitate and their color, but it significantly improved their taste. For this reason, CESP addition in the amount of up to 1% can be suggested as the optimal supplementation of berry fruit juices. The study also demonstrated that CESP addition in the amount of up to 1% caused no significant differences in the content of polyphenolic compounds and in the antioxidative activity of juices, which can be deemed important from the viewpoint of their putative health benefits. In addition, the heat treatment of juices contributed to only a 4% loss of polyphenolic compounds from the CESP-supplemented juices compared to the 6% loss from the non-supplemented juices.

ACS Style

Sabina Lachowicz; Jan Oszmiański; Martyna Wilczyńska; Grzegorz Zaguła; Bogdan Saletnik; Czesław Puchalski. Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties. Molecules 2020, 25, 659 .

AMA Style

Sabina Lachowicz, Jan Oszmiański, Martyna Wilczyńska, Grzegorz Zaguła, Bogdan Saletnik, Czesław Puchalski. Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties. Molecules. 2020; 25 (3):659.

Chicago/Turabian Style

Sabina Lachowicz; Jan Oszmiański; Martyna Wilczyńska; Grzegorz Zaguła; Bogdan Saletnik; Czesław Puchalski. 2020. "Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties." Molecules 25, no. 3: 659.

Original research
Published: 10 September 2019 in Food Science & Nutrition
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There are no studies in the literature that comprehensively present the impact of factors related only to kosher slaughter on the content of minerals in beef. Therefore, learning the impact of such kosher determinants of beef as follows: no stunning during slaughter, cattle category, muscle, or the so-called kosher treatment for mineral content in beef has an original character. In this connection, the aim of the research was a comprehensive analysis of the impact of kosher determinants (slaughter type, muscle, cattle category, and technological treatment) on the content of selected macro- and microelements in beef. On the content of minerals in muscles obtained from beef carcasses, the statistically significant (p < .05) impact was found in the case of slaughter type for such elements as: K, P, and Na. Higher content of phosphorus, potassium, and sodium was found in muscles of heifers and bulls from standard slaughter, compared with the amount of these elements determined in muscles of cattle from kosher slaughter. In turn, statistically significant (p < .05) impact of cattle sex was confirmed only in the case of iron and molybdenum content in beef. Higher amounts of these elements were determined in muscle from heifer carcasses (excluding the molybdenum content in MLT muscle of heifer carcasses from kosher slaughter). The process of koshering (soaking in brine) causes approximately 10-fold increase in the amount of sodium in beef, regardless of the muscle or gender of cattle. The statistically significant impact of muscle was confirmed only in the case of zinc content. In the authors' own research, there was found no statistically significant impact of the interaction effects between the analyzed factors (S × G, S × M, G × M, and S × G × M) on the content of particular mineral components.

ACS Style

Mariusz Rudy; Jagoda Żurek; Renata Stanisławczyk; Marian Gil; Paulina Duma-Kocan; Grzegorz Zaguła; Stanisław Rudy. Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef. Food Science & Nutrition 2019, 7, 3463 -3470.

AMA Style

Mariusz Rudy, Jagoda Żurek, Renata Stanisławczyk, Marian Gil, Paulina Duma-Kocan, Grzegorz Zaguła, Stanisław Rudy. Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef. Food Science & Nutrition. 2019; 7 (11):3463-3470.

Chicago/Turabian Style

Mariusz Rudy; Jagoda Żurek; Renata Stanisławczyk; Marian Gil; Paulina Duma-Kocan; Grzegorz Zaguła; Stanisław Rudy. 2019. "Analysis of the impact of determinants of kosherness on the content of macro- and microelements in beef." Food Science & Nutrition 7, no. 11: 3463-3470.

Journal article
Published: 07 August 2019 in Applied Sciences
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This article presents the findings of a laboratory study investigating the stimulation and conditioning of seeds with biochar and the effects observed in the germination and emergence of Virginia mallow (Sida hermaphrodita (L.) Rusby) seedlings. The study shows that biochar, applied as a conditioner added to water in the process of seed hydration, improves their germination capacity. When the processed plant material was added to water at a rate of 5 g (approx. 1250 seeds) per 100 mL, the rate of germination increased to 45.3%, and was 23.3% higher when compared to the control group, and 7.3% higher than in the seeds hydrated without biochar. The beneficial effects of biochar application were also reflected in the increased mass of Virginia mallow seedlings. The mass of seedlings increased by 73.5% compared to the control sample and by 25.9% compared to the seeds hydrated without biochar. Given the low cost of charcoal applied during the hydro-conditioning process, the material can be recommended as a conditioner in large-scale production of Virginia mallow.

ACS Style

Bogdan Saletnik; Marcin Bajcar; Grzegorz Zaguła; Aneta Saletnik; Maria Tarapatskyy; Czesław Puchalski. Biochar as a Stimulator for Germination Capacity in Seeds of Virginia Mallow (Sida hermaphrodita (L.) Rusby). Applied Sciences 2019, 9, 3213 .

AMA Style

Bogdan Saletnik, Marcin Bajcar, Grzegorz Zaguła, Aneta Saletnik, Maria Tarapatskyy, Czesław Puchalski. Biochar as a Stimulator for Germination Capacity in Seeds of Virginia Mallow (Sida hermaphrodita (L.) Rusby). Applied Sciences. 2019; 9 (16):3213.

Chicago/Turabian Style

Bogdan Saletnik; Marcin Bajcar; Grzegorz Zaguła; Aneta Saletnik; Maria Tarapatskyy; Czesław Puchalski. 2019. "Biochar as a Stimulator for Germination Capacity in Seeds of Virginia Mallow (Sida hermaphrodita (L.) Rusby)." Applied Sciences 9, no. 16: 3213.

Journal article
Published: 18 June 2019 in Quality Assurance and Safety of Crops & Foods
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Honey biscuit is a worldwide traditional bakery product with a long shelf-life. The aim of the study was to analyse the properties of honey biscuits made from buckwheat, rye, spelt and wheat flour. The biscuits were subjected to physical (hardness and brittleness, oxidation stability), chemical (dry matter content, water activity, crude protein, ash content, fat content, crude fibre content, concentration of mineral elements) and sensory evaluations (general appearance, honey flavour and taste, overall flavour, aftertaste, texture, tenderness). The hardness of biscuits ranged from 768.95 (wheat) to 1,631.53 N (spelt), while their brittleness (dimensionless) oscillated between 476.96 (wheat) and 1,353.26 (spelt). The oxidation stability was found to be the highest in the sample prepared from buckwheat flour (1.80 h). The dry matter content ranged from 91.27 to 91.96% without exceeding 20%. The water activity varied between 0.32 and 0.40 (dimensionless) in accordance with the relevant legislative requirements. The crude protein oscillated between 2.27 and 4.26% while the fat content ranged from 7.89 to 11.71% in the rye and buckwheat products, respectively. The ash content varied between 0.85 (wheat biscuits) to 1.04% (buckwheat biscuits) however the crude fibre content was found to be similar in all analysed samples (~0.5%). P, K, S, Ca and Mg were the most abundant chemical elements detected in the samples, while a possible contamination with heavy metals was negligible. According to the sensory evaluation all biscuits were given very good marks with the wheat and buckwheat biscuits receiving the highest scores.

ACS Style

D. Hercegová; E. Ivanišová; Grzegorz Zaguła; Margarita Terentjeva; M. Kročko; E. Tvrdá; M. Kačániová. Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour. Quality Assurance and Safety of Crops & Foods 2019, 11, 333 -340.

AMA Style

D. Hercegová, E. Ivanišová, Grzegorz Zaguła, Margarita Terentjeva, M. Kročko, E. Tvrdá, M. Kačániová. Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour. Quality Assurance and Safety of Crops & Foods. 2019; 11 (4):333-340.

Chicago/Turabian Style

D. Hercegová; E. Ivanišová; Grzegorz Zaguła; Margarita Terentjeva; M. Kročko; E. Tvrdá; M. Kačániová. 2019. "Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour." Quality Assurance and Safety of Crops & Foods 11, no. 4: 333-340.

Journal article
Published: 16 May 2019 in Environmental Pollution
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Concentrations of mercury (Hg) were examined in the blood of mute swans from rural breeding sites and urban wintering areas in southern parts of Poland, Europe. The birds were classified into three age groups: cygnets, juveniles and adults. To investigate the potential impact of Hg on birds, hematocrit (Ht), reduced glutathione (GSH) levels and morphometric measurements were taken. Using morphometric parameters, we stated that all mute swans sampled were in good condition. The mercury concentrations found were rather low and differed between birds from industrialized wintering areas and rural breeding areas (means 7 ng/mL and 2 ng/mL, respectively). We found no difference in Hg concentrations between the sexes, but concentrations varied significantly between age groups (cygnets 2 ng/mL, juveniles 7 ng/mL and adults 6 ng/mL). A similar trend was observed for hematocrit levels. GSH levels did not differ between any of the groups studied. We found no significant relationship between blood parameters (Ht, GSH) in relation to Hg concentrations. We conclude that the Hg concentrations in blood may be influenced by industrialization, season and age, but generally low concentration such as those found by us do not affect Ht and GSH levels.

ACS Style

Katarzyna Kucharska; Łukasz J. Binkowski; Marta Batoryna; Krzysztof Dudzik; Grzegorz Zaguła; Robert Stawarz. Blood mercury levels in mute swans (Cygnus olor) are not related to sex, but are related to age, with no blood parameter implications. Environmental Pollution 2019, 252, 21 -30.

AMA Style

Katarzyna Kucharska, Łukasz J. Binkowski, Marta Batoryna, Krzysztof Dudzik, Grzegorz Zaguła, Robert Stawarz. Blood mercury levels in mute swans (Cygnus olor) are not related to sex, but are related to age, with no blood parameter implications. Environmental Pollution. 2019; 252 ():21-30.

Chicago/Turabian Style

Katarzyna Kucharska; Łukasz J. Binkowski; Marta Batoryna; Krzysztof Dudzik; Grzegorz Zaguła; Robert Stawarz. 2019. "Blood mercury levels in mute swans (Cygnus olor) are not related to sex, but are related to age, with no blood parameter implications." Environmental Pollution 252, no. : 21-30.

Original paper
Published: 15 May 2019 in Journal of Food Measurement and Characterization
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Food industry is on constant search for improved, enzymatically modified forms of proteins, which are the most important functional food ingredients, capable of either introducing or modifying texture, appearance, and flavour. One of the key aspects of food design is creating new functional properties and novel food macro- and microstructures in order to provide tailored food characteristics expected by consumers. Milk proteins are among the most thoroughly studied protein complexes occurring in foods and having a wide range of functionalities. The common usage of milk proteins has also contributed to the development of techniques designed to modify and improve functional properties of milk proteins. The aim of this study was to investigate the impact of enzymatic modification induced by microbial transglutaminase (TGM) in milk proteins on the range of cross-linking as well as heat and ethanol stability of these proteins. Milk used in the study was subjected to various technological processes and then incubated with the enzyme added at an amount of 2 Units g−1 protein for 2 h at 40 °C. Modification of milk proteins by transglutaminase leads to their partial cross-linking and formation of high molecular weight polymers in the range of 55–200 kDa. The changes of cross-links between milk proteins occur most dynamically in the first hour of incubation at 40 °C. Enzymatic modification of milk proteins significantly increases the ethanol stability of raw as well as pasteurized milk and UF concentrate. Addition of transglutaminase does not change the heat stability of milk measured as the time of heat coagulation at 140 °C.

ACS Style

Maria Tarapatskyy; Jacek Domagała; Grzegorz Zaguła; Bogdan Saletnik; Czesław Puchalski. The effect of transglutaminase on colloidal stability of milk proteins. Journal of Food Measurement and Characterization 2019, 13, 2339 -2346.

AMA Style

Maria Tarapatskyy, Jacek Domagała, Grzegorz Zaguła, Bogdan Saletnik, Czesław Puchalski. The effect of transglutaminase on colloidal stability of milk proteins. Journal of Food Measurement and Characterization. 2019; 13 (3):2339-2346.

Chicago/Turabian Style

Maria Tarapatskyy; Jacek Domagała; Grzegorz Zaguła; Bogdan Saletnik; Czesław Puchalski. 2019. "The effect of transglutaminase on colloidal stability of milk proteins." Journal of Food Measurement and Characterization 13, no. 3: 2339-2346.

Review
Published: 18 March 2019 in Applied Sciences
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The growing demand for electricity, caused by dynamic economic growth, leads to a decrease in the available non-renewable energy resources constituting the foundation of global power generation. A search for alternative sources of energy that can support conventional energy technologies utilizing fossil fuels is not only of key significance for the power industry but is also important from the point of view of environmental conservation and sustainable development. Plant biomass, with its specific chemical structure and high calorific value, is a promising renewable source of energy which can be utilized in numerous conversion processes, enabling the production of solid, liquid, and gaseous fuels. Methods of thermal biomass conversion include pyrolysis, i.e., a process allowing one to obtain a multifunctional product known as biochar. The article presents a review of information related to the broad uses of carbonization products. It also discusses the legal aspects and quality standards applicable to these materials. The paper draws attention to the lack of uniform legal and quality conditions, which would allow for a much better use of biochar. The review also aims to highlight the high potential for a use of biochar in different environments. The presented text attempts to emphasize the importance of biochar as an alternative to classic products used for energy, environmental and agricultural purposes.

ACS Style

Bogdan Saletnik; Grzegorz Zaguła; Marcin Bajcar; Maria Tarapatskyy; Gabriel Bobula; Czesław Puchalski. Biochar as a Multifunctional Component of the Environment—A Review. Applied Sciences 2019, 9, 1139 .

AMA Style

Bogdan Saletnik, Grzegorz Zaguła, Marcin Bajcar, Maria Tarapatskyy, Gabriel Bobula, Czesław Puchalski. Biochar as a Multifunctional Component of the Environment—A Review. Applied Sciences. 2019; 9 (6):1139.

Chicago/Turabian Style

Bogdan Saletnik; Grzegorz Zaguła; Marcin Bajcar; Maria Tarapatskyy; Gabriel Bobula; Czesław Puchalski. 2019. "Biochar as a Multifunctional Component of the Environment—A Review." Applied Sciences 9, no. 6: 1139.

Journal article
Published: 12 March 2019 in Journal of Elementology
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Dagmara Migut; Grzegorz Zaguła; Józef Gorzelany; Stanislaw Pluta. Content of selected minerals in the fruit of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland. Journal of Elementology 2019, 1 .

AMA Style

Dagmara Migut, Grzegorz Zaguła, Józef Gorzelany, Stanislaw Pluta. Content of selected minerals in the fruit of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland. Journal of Elementology. 2019; (4/2019):1.

Chicago/Turabian Style

Dagmara Migut; Grzegorz Zaguła; Józef Gorzelany; Stanislaw Pluta. 2019. "Content of selected minerals in the fruit of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland." Journal of Elementology , no. 4/2019: 1.

Journal article
Published: 26 October 2018 in Energies
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Waste biomass from plant production is an important raw material for producing energy from renewable sources. Capabilities and technologies of processing are still being improved and modernized in order to achieve the highest energy efficiency. This study assesses energetic properties of wheat straw, rapeseed, and willow. The material was subjected to heat treatment, i.e., torrefaction process at temperatures of 220, 260, and 300 °C for the duration of 60, 75, and 90 min. Measurements were performed to compare parameters of raw biomass and the torrefied products. The materials were examined and compared for the contents of moisture; biogenic elements N, C, and H; as well as calorific value, ash, and volatiles. Measurements were also performed to assess the composition of biomass in terms of particle sizes. Analysis of the results made it possible to determine optimal parameters for carrying out the torrefaction process. The use of the torrefaction process made it possible to obtain a material with an increased calorific value by more than 20%, and a 2–3 times higher content of elements in the powdered material, as well as to improve the grinding of the material. This information will enable the development of biomass thermal treatment technologies towards the use of waste biomass from agricultural production.

ACS Style

Marcin Bajcar; Grzegorz Zaguła; Bogdan Saletnik; Maria Tarapatskyy; Czesław Puchalski. Relationship between Torrefaction Parameters and Physicochemical Properties of Torrefied Products Obtained from Selected Plant Biomass. Energies 2018, 11, 2919 .

AMA Style

Marcin Bajcar, Grzegorz Zaguła, Bogdan Saletnik, Maria Tarapatskyy, Czesław Puchalski. Relationship between Torrefaction Parameters and Physicochemical Properties of Torrefied Products Obtained from Selected Plant Biomass. Energies. 2018; 11 (11):2919.

Chicago/Turabian Style

Marcin Bajcar; Grzegorz Zaguła; Bogdan Saletnik; Maria Tarapatskyy; Czesław Puchalski. 2018. "Relationship between Torrefaction Parameters and Physicochemical Properties of Torrefied Products Obtained from Selected Plant Biomass." Energies 11, no. 11: 2919.