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Dr. Sabina Lachowicz-Wiśniewska
Wrocław University of Environmental and Life Sciences

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Journal article
Published: 23 July 2021 in Phytochemistry
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Plant parasitism by other plants, combined with abiotic environmental stress, offers a unique opportunity to study correlational nutritional relationships in terms of parasite–host interactions and their functional roles in nutrient cycling in ecosystems. Our study analysed the transfer of selected mineral elements, including heavy metals, from soil to different organs in hosts (Punica granatum and Fraxinus angustifolia) and from hosts to the expansive holoparasite (Orobanche laxissima) in cinnamonic soil habitats in Georgia (Caucasus). We also identified other correlated trophic and bioactive effects in the parasite–host relationship. O. laxissima was characterized by a high accumulation tendency for micro- and macroelements, such as K and Ca, and heavy metals, such as Zn, Ni, and Cd. Parasites can reduce the concentration of heavy metals in host tissues owing to this high accumulation tendency. In total, 85 compounds were identified in the examined parasite and its hosts. Despite the distinct phytochemical content of species of the infected host, the parasite produced specific metabolites with dominant phenylethanoid glycosides (PhGs), with acteoside and crenatoside being the primary dominant compounds - ca. 98% of all polyphenols. Polyphenols in parasite specimens that are correlated with Cu and Zn are antagonistic to polyphenols correlated with Fe, Pb, Cr, and Ni. The profile of polyphenols in the host species was both qualitatively and quantitatively distinct from the profile of the compounds in the parasite and between hosts (only acteoside in group PhGs was common between the parasite and Fraxinus host), which indicates the existence of a unique compound biosynthesis pathway in the parasite. Our results demonstrated that the parasite, particularly in its flowers, exhibited higher polyphenol content, antioxidative effects (ABTS-+, DPPH, and FRAP), and inhibitory effects.

ACS Style

Renata Piwowarczyk; Ireneusz Ochmian; Sabina Lachowicz; Ireneusz Kapusta; Katarzyna Malinowska; Karolina Ruraż. Correlational nutritional relationships and interactions between expansive holoparasite Orobanche laxissima and woody hosts on metal-rich soils. Phytochemistry 2021, 190, 112844 .

AMA Style

Renata Piwowarczyk, Ireneusz Ochmian, Sabina Lachowicz, Ireneusz Kapusta, Katarzyna Malinowska, Karolina Ruraż. Correlational nutritional relationships and interactions between expansive holoparasite Orobanche laxissima and woody hosts on metal-rich soils. Phytochemistry. 2021; 190 ():112844.

Chicago/Turabian Style

Renata Piwowarczyk; Ireneusz Ochmian; Sabina Lachowicz; Ireneusz Kapusta; Katarzyna Malinowska; Karolina Ruraż. 2021. "Correlational nutritional relationships and interactions between expansive holoparasite Orobanche laxissima and woody hosts on metal-rich soils." Phytochemistry 190, no. : 112844.

Journal article
Published: 10 July 2021 in Molecules
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Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.

ACS Style

Ewa Pejcz; Sabina Lachowicz-Wiśniewska; Paulina Nowicka; Agata Wojciechowicz-Budzisz; Radosław Spychaj; Zygmunt Gil. Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough. Molecules 2021, 26, 4193 .

AMA Style

Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil. Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough. Molecules. 2021; 26 (14):4193.

Chicago/Turabian Style

Ewa Pejcz; Sabina Lachowicz-Wiśniewska; Paulina Nowicka; Agata Wojciechowicz-Budzisz; Radosław Spychaj; Zygmunt Gil. 2021. "Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough." Molecules 26, no. 14: 4193.

Journal article
Published: 12 May 2021 in Agronomy
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Recently, there has been a trend towards healthy food. Consumers are looking for products that have health-promoting properties in addition to their taste. Actinidia fruit, apart from being tasty, contains valuable macro and micronutrients, vitamins, polyphenols and pectins. Tested cultivar Sientiabrskaja belong to Actinidia arguta and cultivars Geneva, Issai and Ken’s Red to A. kolomitka. They well tolerate conditions of moderate climate with negative temperatures in winter. To improve fruit quality, an additional summer pruning of the plants was performed at the time of ripening. After the second additional cutting of Actinidia shoots, an increase in the content of N, P and K in fruit was observed. The additional pruning also had a beneficial effect on the change in fruit color. The fruits were darker, especially in the cultivars Geneva and Ken’s Red. This is related to the ripening of fruit and an increase in anthocyanin content. Additional summer pruning caused changes in the polyphenol content-the amount of phenolic acid and flavan-3 ols decreased, while the level of anthocyanins increased. The antioxidant capacity also increased as well as fruit size, dry matter, pectin and Soluble Solid Content (SSC) content. The acidity of the fruit also decreased which positively affects the taste of the fruit. The highest content of polyphenols and L-ascorbic acid was found in ‘Sientiabrskaja’ fruit; but the highest antioxidant activity (determined Free Radical Diphenylpicrylhydrazyl-DPPH•, ABTS•+ and Ferric Antioxidant Power-FRAP) was found in fruit with red skin coloring and anthocyanins-‘Issai’ and ‘Ken’s Red’.

ACS Style

Monika Figiel-Kroczyńska; Ireneusz Ochmian; Sabina Lachowicz; Marcelina Krupa-Małkiewicz; Jacek Wróbel; Renata Gamrat. Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting. Agronomy 2021, 11, 964 .

AMA Style

Monika Figiel-Kroczyńska, Ireneusz Ochmian, Sabina Lachowicz, Marcelina Krupa-Małkiewicz, Jacek Wróbel, Renata Gamrat. Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting. Agronomy. 2021; 11 (5):964.

Chicago/Turabian Style

Monika Figiel-Kroczyńska; Ireneusz Ochmian; Sabina Lachowicz; Marcelina Krupa-Małkiewicz; Jacek Wróbel; Renata Gamrat. 2021. "Actinidia (Mini Kiwi) Fruit Quality in Relation to Summer Cutting." Agronomy 11, no. 5: 964.

Journal article
Published: 30 April 2021 in Molecules
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The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

ACS Style

Jan Oszmiański; Sabina Lachowicz; Paulina Nowicka; Paweł Rubiński; Tomasz Cebulak. Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties. Molecules 2021, 26, 2644 .

AMA Style

Jan Oszmiański, Sabina Lachowicz, Paulina Nowicka, Paweł Rubiński, Tomasz Cebulak. Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties. Molecules. 2021; 26 (9):2644.

Chicago/Turabian Style

Jan Oszmiański; Sabina Lachowicz; Paulina Nowicka; Paweł Rubiński; Tomasz Cebulak. 2021. "Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties." Molecules 26, no. 9: 2644.

Journal article
Published: 01 December 2020 in Acta Universitatis Cibiniensis. Series E: Food Technology
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There are several thousand different cultivars of apple trees but only a limited number are cultivated on an industrial scale. Old cultivars can be useful, for example, in the processing industry due to their different composition. In many cases, they have higher organic acid content. The content of mineral components, colour, and polyphenols in the fruit of 7 old apple tree cultivars, growing in the Wolinski National Park, was studied. The changes that occurred in the fruit after freeze-drying were also evaluated. The trees from which the fruit was picked for analysis, despite the lack of chemical protection, were fruiting and the apples had only a few symptoms of damage caused by pests or diseases. The fruit was characterised by a high soluble solids content (14.4-16.4%), in which sugars and especially fructose dominated. The number of organic acids varied greatly and ranged from 0.27 (Oberlander Himbeerapfel) g to 1.07 g/100 g (Winter Goldparmane). The content of polyphenols in fresh apples ranged from 186 mg (Horneburger Pfannkuchenapfel) to 354 mg/100 g (Winter Goldparmane) and increased after freeze-drying from 666 mg (Weisser Winterkalvill) to 1486 mg/100 g (Winter Goldparmane). The dominant group of polyphenolic compounds was phenolic acid. The freeze-drying process caused unfavourable changes in the colour of the pulp. The fruits of Oberlander Himbeerapfel cultivar were most susceptible to these changes. However, the least darkened fruit of Horneburger Pfannkuchenapfel.

ACS Style

Fryderyk Sikora; Sabina Lachowicz; Ireneusz Kapusta; Marek Dylawerski; Wojciech Zyska; Ireneusz Ochmian. Changes in the Quality of Old Apple Cultivars After Freeze-Drying. Acta Universitatis Cibiniensis. Series E: Food Technology 2020, 24, 175 -185.

AMA Style

Fryderyk Sikora, Sabina Lachowicz, Ireneusz Kapusta, Marek Dylawerski, Wojciech Zyska, Ireneusz Ochmian. Changes in the Quality of Old Apple Cultivars After Freeze-Drying. Acta Universitatis Cibiniensis. Series E: Food Technology. 2020; 24 (2):175-185.

Chicago/Turabian Style

Fryderyk Sikora; Sabina Lachowicz; Ireneusz Kapusta; Marek Dylawerski; Wojciech Zyska; Ireneusz Ochmian. 2020. "Changes in the Quality of Old Apple Cultivars After Freeze-Drying." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 2: 175-185.

Journal article
Published: 14 November 2020 in Molecules
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There is a growing interest among the public in fruit with a positive impact on human health. Two goji berry cultivars (‘No. 1’ and ‘New Big’) were propagated in vitro, grown in an orchard and then evaluated for macro- and microelements and harmful heavy metals (i.e., Pb, Ni, and Cd). The leaves and fruit were also assessed for nutritional value, polyphenols and the antimicrobial activity of the leaves. ‘New Big’ was characterized by a higher content of macro elements in the leaves (in vitro and orchard) and a higher content of microelements in the fruit. The harmful substances content was below the minimum value. Furthermore, neither the fruit nor the leaves contained cadmium. This study also indicated that leaves had a higher content of polyphenols compared to the fruit. The fruits were characterized by their health-promoting capacities, while the leaves were characterized by their antibacterial activity. Among the Gram-positive bacteria, the most sensitive strain was Bacillus subtilis, and among the Gram-negative bacteria, it was Proteus vulgaris. Taking into consideration the Recommended Daily Allowance (RDA) for minerals, goji berries can be declared to be a source of Cu, Fe, Mn, Zn and P.

ACS Style

Arleta Kruczek; Marcelina Krupa-Małkiewicz; Sabina Lachowicz; Jan Oszmiański; Ireneusz Ochmian. Health-Promoting Capacities of In Vitro and Cultivated Goji (Lycium chinense Mill.) Fruit and Leaves; Polyphenols, Antimicrobial Activity, Macro- and Microelements and Heavy Metals. Molecules 2020, 25, 5314 .

AMA Style

Arleta Kruczek, Marcelina Krupa-Małkiewicz, Sabina Lachowicz, Jan Oszmiański, Ireneusz Ochmian. Health-Promoting Capacities of In Vitro and Cultivated Goji (Lycium chinense Mill.) Fruit and Leaves; Polyphenols, Antimicrobial Activity, Macro- and Microelements and Heavy Metals. Molecules. 2020; 25 (22):5314.

Chicago/Turabian Style

Arleta Kruczek; Marcelina Krupa-Małkiewicz; Sabina Lachowicz; Jan Oszmiański; Ireneusz Ochmian. 2020. "Health-Promoting Capacities of In Vitro and Cultivated Goji (Lycium chinense Mill.) Fruit and Leaves; Polyphenols, Antimicrobial Activity, Macro- and Microelements and Heavy Metals." Molecules 25, no. 22: 5314.

Journal article
Published: 07 October 2020 in Scientific Reports
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The aim of this study was to compare the nutritional and use value of berries grown in organic and conventional systems. The polyphenol content, fruit colour and firmness, and yeast, mould, and mycotoxin contents were assessed in blueberry fruit freshly harvested and stored for 8 weeks in controlled conditions (CA: CO2-12%; O2-1.5%, temperature 1.5 °C). The Shannon–Wiener diversity index was comparable in both systems and was lower for mould in organic fruit than in conventional fruit. Mycotoxins (deoxynivalenol, zearalenone) were found only in organic fruits. The optimal mineral content and pH of the soil allowed the cultivation of blueberry in accordance with organic standards. The storage of highbush blueberry fruit in CA cold storage for 8 weeks resulted in a slight deterioration in fruit quality and polyphenol content. The lower nutritional value of these fruits is compensated by the lack of pesticides and artificial fertilizers residues. The use of fungicides in conventional cultivation reduces the population of sensitive fungi and therefore reduces the contamination of fruits with mycotoxins.

ACS Style

Ireneusz Ochmian; Magdalena Błaszak; Sabina Lachowicz; Renata Piwowarczyk. The impact of cultivation systems on the nutritional and phytochemical content, and microbiological contamination of highbush blueberry. Scientific Reports 2020, 10, 1 -14.

AMA Style

Ireneusz Ochmian, Magdalena Błaszak, Sabina Lachowicz, Renata Piwowarczyk. The impact of cultivation systems on the nutritional and phytochemical content, and microbiological contamination of highbush blueberry. Scientific Reports. 2020; 10 (1):1-14.

Chicago/Turabian Style

Ireneusz Ochmian; Magdalena Błaszak; Sabina Lachowicz; Renata Piwowarczyk. 2020. "The impact of cultivation systems on the nutritional and phytochemical content, and microbiological contamination of highbush blueberry." Scientific Reports 10, no. 1: 1-14.

Journal article
Published: 08 September 2020 in Food Chemistry
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The aim of the present study was to determine the impact of Saskatoon powder addition on phytochemical parameters, biological activity, and nutritional value of wheat bread. Supplementation increased phenolics content up to 72% in the bread with 6% powder content. This increase was reflected in the improved antioxidative properties of breads, especially after their supplementation with the microencapsulated additives (an increase by 93% in the bread enriched with 6% of powder covered with maltodextrin). The in vitro digestion released the antioxidative compounds, leading to higher bioaccessibility of the breads enriched with the microencapsulated powders. The highest inhibition of activities of cyclooxygenase 1 and −2, as well as amylase and glucosidase was recorded for the breads enriched with the additive microencapsulated with maltodextrin and inulin. Thus, Saskatoon berry powders, especially the microencapsulated ones, may be used as functional components in designing innovative bakery products.

ACS Style

Sabina Lachowicz; Michał Świeca; Ewa Pejcz. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chemistry 2020, 338, 128026 .

AMA Style

Sabina Lachowicz, Michał Świeca, Ewa Pejcz. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry. Food Chemistry. 2020; 338 ():128026.

Chicago/Turabian Style

Sabina Lachowicz; Michał Świeca; Ewa Pejcz. 2020. "Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry." Food Chemistry 338, no. : 128026.

Journal article
Published: 12 August 2020 in Pharmaceuticals
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The aim of this study was to accurately determine the profile of polyphenols using the highly sensitive LC–DAD–ESI–QTOF–MS/MS technique and to determine in vitro antioxidant activity, the ability of inhibition of α-amylase, α-glucoamylase, and pancreatic lipase activity, and antiproliferative activity in leaves, flowers, roots, and stalks of medical plant Sanguisorba officinalis L. The results of the analysis of the morphological parts indicated the presence of 130 polyphenols, including 62 that were detected in S. officinalis L. for the first time. The prevailing group was tannins, with contents ranging from 66.4% of total polyphenols in the flowers to 43.3% in the stalks. The highest content of polyphenols was identified in the flowers and reached 14,444.97 mg/100 g d.b., while the lowest was noted in the stalks and reached 4606.33 mg/100 g d.b. In turn, the highest values of the antiradical and reducing capacities were determined in the leaves and reached 6.63 and 0.30 mmol TE/g d.b, respectively. In turn, a high ability to inhibit activities of α-amylase and α-glucoamylase was noted in the flowers, while a high ability to inhibit the activity of pancreatic lipase was demonstrated in the leaves of S. officinalis L. In addition, the leaves and the flowers showed the most effective antiproliferative properties in pancreatic ductal adenocarcinoma, colorectal adenocarcinoma, bladder cancer, and T-cell leukemia cells, whereas the weakest activity was noted in the stalks. Thus, the best dietetic material to be used when composing functional foods were the leaves and the flowers of S. officinalis L., while the roots and the stalks were equally valuable plant materials.

ACS Style

Sabina Lachowicz; Jan Oszmiański; Andrzej Rapak; Ireneusz Ochmian. Profile and Content of Phenolic Compounds in Leaves, Flowers, Roots, and Stalks of Sanguisorba officinalis L. Determined with the LC‐DAD‐ESI‐QTOF‐MS/MS Analysis and Their In Vitro Antioxidant, Antidiabetic, Antiproliferative Potency. Pharmaceuticals 2020, 13, 191 .

AMA Style

Sabina Lachowicz, Jan Oszmiański, Andrzej Rapak, Ireneusz Ochmian. Profile and Content of Phenolic Compounds in Leaves, Flowers, Roots, and Stalks of Sanguisorba officinalis L. Determined with the LC‐DAD‐ESI‐QTOF‐MS/MS Analysis and Their In Vitro Antioxidant, Antidiabetic, Antiproliferative Potency. Pharmaceuticals. 2020; 13 (8):191.

Chicago/Turabian Style

Sabina Lachowicz; Jan Oszmiański; Andrzej Rapak; Ireneusz Ochmian. 2020. "Profile and Content of Phenolic Compounds in Leaves, Flowers, Roots, and Stalks of Sanguisorba officinalis L. Determined with the LC‐DAD‐ESI‐QTOF‐MS/MS Analysis and Their In Vitro Antioxidant, Antidiabetic, Antiproliferative Potency." Pharmaceuticals 13, no. 8: 191.

Journal article
Published: 13 July 2020 in Antioxidants
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This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against lipoxygenase, cyclooxigenase-1, cyclooxigenase-2, acetylcholinesterase, pancreatic lipase α-glucosidase, and α-amylase, as well as the relative digestibility of nutrients. The content of polyphenolic compounds and antioxidant capability were strongly, positively correlated with the content of the functional additive. The highest phenolics content and antioxidant activity were determined in the products enriched with the powders microencapsulated with maltodextrin (an increase by 91% and 53%, respectively, compared with the control). The highest overall acceptability was shown for the products with 3% addition of the functional additive, regardless of its type. The simulated in vitro digestion released phenols (with the highest bioaccessibility shown for anthocyanins) and enhanced the antioxidant activity of rye bread. In turn, the microencapsulation contributed to the improvement in the relative bioaccesibility of antioxidant compounds. Bread fortification led to an increased inhibitory activity against α-amylase, α-glucosidase, and lipoxygenase. Furthermore, the additive microencapsulated with maltodextrin and inulin improved the capacity to inhibit the activities of pancreatic lipase and cyclooxigenase-2. The results presented allowed concluding that the powders from Saskatoon berry fruits, especially microencapsulated ones, may be a promising functional additive dedicated for the enrichment of rye bread.

ACS Style

Sabina Lachowicz; Michał Świeca; Ewa Pejcz. Improvement of Health-Promoting Functionalityof Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants 2020, 9, 614 .

AMA Style

Sabina Lachowicz, Michał Świeca, Ewa Pejcz. Improvement of Health-Promoting Functionalityof Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt. Antioxidants. 2020; 9 (7):614.

Chicago/Turabian Style

Sabina Lachowicz; Michał Świeca; Ewa Pejcz. 2020. "Improvement of Health-Promoting Functionalityof Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt." Antioxidants 9, no. 7: 614.

Journal article
Published: 03 June 2020 in Molecules
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This study investigates the effects of various drying methods applied to leaves of Cistus creticus L. on the contents of polyphenols and the composition of the volatile fraction. The following four drying methods were used: convection drying at a temperature of 40 °C (CD 40 °C), 50 °C (CD 50 °C), and 60 °C (CD 60 °C); vacuum-microwave (VMD 240 W); combined drying, involving convection pre-drying (50 °C) and vacuum-microwave (240 W) finish drying (CPD-VMFD) as well as freeze-drying (FD). Polyphenols in the dried leaves were determined using chromatography-photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS). The contents of odoriferous substances in the dry material were determined by means of head space-solid phase microextraction (HS-SPME) with the use of a gas chromatograph (GC). Thirty-seven polyphenol components including 21 flavonols, eight flavan-3-ols, and eight hydrolyzed tannins in dry Pink Rock Rose material were found for the first time. The highest contents of polyphenols, totaling 2.8 g 100 g−1 dry matter (d.m.), were found in the samples subjected to the CPD/VMFD drying method. Pink Rock Rose subjected to this drying method was characterized by large quantities of odoriferous compounds, mainly eugenol, thymol, and carvacrol, which contribute to its antiseptic properties. By using CPD/VMFD methods, it is possible to obtain fine quality dry material from the leaves of C. creticus.

ACS Style

Natalia Matłok; Sabina Lachowicz; Józef Gorzelany; Maciej Balawejder. Influence of Drying Method on Some Bioactive Compounds and the Composition of Volatile Components in Dried Pink Rock Rose (Cistus creticus L.). Molecules 2020, 25, 2596 .

AMA Style

Natalia Matłok, Sabina Lachowicz, Józef Gorzelany, Maciej Balawejder. Influence of Drying Method on Some Bioactive Compounds and the Composition of Volatile Components in Dried Pink Rock Rose (Cistus creticus L.). Molecules. 2020; 25 (11):2596.

Chicago/Turabian Style

Natalia Matłok; Sabina Lachowicz; Józef Gorzelany; Maciej Balawejder. 2020. "Influence of Drying Method on Some Bioactive Compounds and the Composition of Volatile Components in Dried Pink Rock Rose (Cistus creticus L.)." Molecules 25, no. 11: 2596.

Journal article
Published: 01 June 2020 in Acta Universitatis Cibiniensis. Series E: Food Technology
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A significant increase in highbush blueberry plantings has been observed annually. However, there is a problem with the handling of fruit that does not meet the requirements for dessert berries. One of the methods to use the fruit is drying. The research was conducted in the Department of Horticulture at the West Pomeranian University of Technology in Szczecin. The fruit was harvested at a plantation specialising in the production of highbush blueberry from irrigated and non-irrigated plots. This study aimed to assess how cutting or pricking highbush blueberry fruit affects the duration of the sublimation drying process – freeze-drying. The biological value of fresh, freeze-dried, and rehydrated fruit was assessed. The amount of fruit left on bushes depended on the weather prevailing in the growing season, especially during the harvest period. The mass of fruit left on the bushes was approx. 1 to 2 t/ha. Although these fruits were small, they had a very high biological value. After freeze-drying and rehydration, the blueberry fruit retained their colour, high content of polyphenols and showed high antidiabetic activity and antioxidant capacity. The large fruit reached the moisture content of approx. 12%, which ensures safe storage and the appropriate texture, after 46 hours of drying, and the smaller fruit - after 32 hours. Fruit cutting or pricking reduced the drying time by half. Reducing this time decreased drying costs and increased biological value.

ACS Style

Ireneusz Ochmian; Monika Figiel-Kroczyńska; Sabina Lachowicz. The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying. Acta Universitatis Cibiniensis. Series E: Food Technology 2020, 24, 61 -78.

AMA Style

Ireneusz Ochmian, Monika Figiel-Kroczyńska, Sabina Lachowicz. The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying. Acta Universitatis Cibiniensis. Series E: Food Technology. 2020; 24 (1):61-78.

Chicago/Turabian Style

Ireneusz Ochmian; Monika Figiel-Kroczyńska; Sabina Lachowicz. 2020. "The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1: 61-78.

Journal article
Published: 01 June 2020 in Acta Universitatis Cibiniensis. Series E: Food Technology
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Some holoparasitic species can become cultivated plants due to their unique chemical composition. A lot of bioactive contents are characteristic for them. Holoparasites of the family Orobanchaceae are known to be an important and rich source of polyphenols, especially metabolites of the phenylethanoid glycosides (PhGs) group. However, only a minority of the species in this family have been phytochemically tested. They are reported to have multiple biological and therapeutic effects and have been used for centuries in traditional Chinese medicine. This is the first study to present phytochemical profiling for a representative of genus Phelypaea. The chemical composition and biological activity in particular organs of the parasite, P. tournefortii, were determined. The interaction with its host, Tanacetum polycephalum (Asteraceae), from different places and altitudes was also studied. We presented the determination of polyphenolic compounds with the UPLC-PDA-MS/MS method, antioxidative effects and inhibitory activities, polyphenols, and nitrates content, ABTS•+, DPPH, FRAP, as well as colour parameters. The polyphenols profile of the parasite and host were different in quality and quantity. Identification of polyphenolic compounds revealed 41 compounds, 15 in the parasite (12 phenylethanoids and 3 anthocyanins), and 26 in the host (mainly flavonoids and phenolic acids). The amount and biological activity of polyphenolic compounds present in Phelypaea was very diverse and depended on the host plant and the parasite’s organs, as well as on population altitude. The results show that P. tournefortii is a potential source of functional and pro-health components. They also direct researchers’ attention to the parasite’s organs, host, and environmental influence.

ACS Style

Renata Piwowarczyk; Ireneusz Ochmian; Sabina Lachowicz; Ireneusz Kapusta; Zofia Sotek. Phytochemical and Bioactive Properties of Phelypaea Tournefortii – Effect of Parasitic Lifestyle and Environmental Factors. Acta Universitatis Cibiniensis. Series E: Food Technology 2020, 24, 113 -128.

AMA Style

Renata Piwowarczyk, Ireneusz Ochmian, Sabina Lachowicz, Ireneusz Kapusta, Zofia Sotek. Phytochemical and Bioactive Properties of Phelypaea Tournefortii – Effect of Parasitic Lifestyle and Environmental Factors. Acta Universitatis Cibiniensis. Series E: Food Technology. 2020; 24 (1):113-128.

Chicago/Turabian Style

Renata Piwowarczyk; Ireneusz Ochmian; Sabina Lachowicz; Ireneusz Kapusta; Zofia Sotek. 2020. "Phytochemical and Bioactive Properties of Phelypaea Tournefortii – Effect of Parasitic Lifestyle and Environmental Factors." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1: 113-128.

Journal article
Published: 01 June 2020 in Acta Universitatis Cibiniensis. Series E: Food Technology
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There is a growing public interest in fruits labeled as „superfood” (functional food). A “superfood” should have a high content of bioactive substances with a positive impact on human health. Seven different cultivars of goji berry fruits (Lycium chinense Mill.) grown in north-western Poland were evaluated for its physicochemical parameters, antidiabetic and antioxidant activity, and polyphenol content. The length of 1-year-old shoots ranged from 36 cm (‘Big Lifeberry’) to 82 cm (‘Korean Big’). Cultivars from the group of Big were characterized by the biggest fruits (17.3-24.2 mm) with the greatest weight of 100 fruits (96.7­122.1 g). ‘Big Lifeberry’ contained high amounts of L-ascorbic acid (408 mg 1000/g) and provitamin A (190 mg 1000/g) and showed high antidiabetic (α-amylase IC50=33.4 mg/mL; α-glucosidase IC50=9.9 mg/mL) and antioxidant activity (ABTS·+ 6.21 and FRAP 5.58 mmol T/100 g). ‘Big Lifeberry’ was also characterized by a high total content of polyphenols (43.64 mg 100/g). Furthermore, the nitrite content in all the cultivars tested was at a relatively low level. Among the examined cultivars, the most attractive one concerning the consumers’ point of view of the size, weight and high content of health-promoting compounds is ‘Big Lifeberry’.

ACS Style

Arleta Kruczek; Ireneusz Ochmian; Marcelina Krupa-Małkiewicz; Sabina Lachowicz. Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits. Acta Universitatis Cibiniensis. Series E: Food Technology 2020, 24, 1 -14.

AMA Style

Arleta Kruczek, Ireneusz Ochmian, Marcelina Krupa-Małkiewicz, Sabina Lachowicz. Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits. Acta Universitatis Cibiniensis. Series E: Food Technology. 2020; 24 (1):1-14.

Chicago/Turabian Style

Arleta Kruczek; Ireneusz Ochmian; Marcelina Krupa-Małkiewicz; Sabina Lachowicz. 2020. "Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 1: 1-14.

Journal article
Published: 17 May 2020 in Antioxidants
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The objective of this study was in-depth identification of carotenoids and polyphenolic compounds in leaves and fruits of Elaeagnus multiflora Thunb. An additional aim was to assay their antioxidant and in vitro biological activities (the ability to inhibit pancreatic lipase, α-amylase, and α-glucosidase activity) of two cultivars: ‘Sweet Scarlet’ and ‘Jahidka’. Study results showed the presence of 70 bioactive compounds, including 20 isoprenoids and 50 polyphenols. The profile of identified bioactive compounds had not been examined in this respect until now. The total carotenoid, chlorophyll, and polyphenol levels and antioxidant activity of the foliar samples were virtually identical in both cultivars and clearly higher relative to those in the fruits. On the other hand, the ability to inhibit pancreatic lipase, α-amylase, and α-glucosidase activity of the fruits was clearly higher as compared to the leaves. The highest amount of phenolic acids, flavonols, and polymeric procyanidins was in the ‘Sweet Scarlet’ for fruit and leaves, while the highest amount of chlorophylls and carotenoids was in the ‘Jahidka’. The inhibition of α-amylase, α-glucosidase, and pancreatic lipase activities appeared to be better correlated with the carotenoid content, which warrants further studies of the possible anti-diabetic and anti-obesity actions of the major carotenoids found in the fruits (lycopene, phytoene, and lutein). In addition, strong correlation between antioxidant activity and phenols of E. multiflora Thunb. components can be effective in removing reactive oxygen species. The results of our study show that both the fruits and leaves of E. multiflora Thunb. can be important for health promotion through the diet and for innovating in the industry of functional food and (nutri)cosmetics.

ACS Style

Sabina Lachowicz; Ireneusz Kapusta; Michał Świeca; Carla M. Stinco; Antonio J. Meléndez-Martínez; Anna Bieniek. In Vitro Biological Activities of Fruits and Leaves of Elaeagnus multiflora Thunb. and Their Isoprenoids and Polyphenolics Profile. Antioxidants 2020, 9, 436 .

AMA Style

Sabina Lachowicz, Ireneusz Kapusta, Michał Świeca, Carla M. Stinco, Antonio J. Meléndez-Martínez, Anna Bieniek. In Vitro Biological Activities of Fruits and Leaves of Elaeagnus multiflora Thunb. and Their Isoprenoids and Polyphenolics Profile. Antioxidants. 2020; 9 (5):436.

Chicago/Turabian Style

Sabina Lachowicz; Ireneusz Kapusta; Michał Świeca; Carla M. Stinco; Antonio J. Meléndez-Martínez; Anna Bieniek. 2020. "In Vitro Biological Activities of Fruits and Leaves of Elaeagnus multiflora Thunb. and Their Isoprenoids and Polyphenolics Profile." Antioxidants 9, no. 5: 436.

Journal article
Published: 15 April 2020 in Molecules
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The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 °C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.

ACS Style

Sabina Lachowicz; Anna Michalska-Ciechanowska; Jan Oszmiański. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients. Molecules 2020, 25, 1805 .

AMA Style

Sabina Lachowicz, Anna Michalska-Ciechanowska, Jan Oszmiański. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients. Molecules. 2020; 25 (8):1805.

Chicago/Turabian Style

Sabina Lachowicz; Anna Michalska-Ciechanowska; Jan Oszmiański. 2020. "The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients." Molecules 25, no. 8: 1805.

Journal article
Published: 27 February 2020 in LWT
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Chocolate confectionery is a type of food the demand for which is observed to increase successively, therefore special attention ought to be paid to its quality; while the quality is primarily influenced by the type of a packaging method and storage time. In this study, we describe results of determinations of the impact of long storage time and package type on chemical parameters, antioxidant capacity, and sensory quality of chocolate panned cherries, figs, hazelnuts, and almonds. Chocolate products packed using vacuum (V), modified atmosphere (MA) or traditional packages (T) were stored under standard conditions for 18 months. Most of the products tested in this work throughout a long storage time and in different packages have not been analysed in this respect until now. The findings from this work demonstrate that both the storage time and the package type influence the quality of the finished products. The principal component analysis revealed the highest content of polyphenolic compounds that was correlated with the antioxidative activity and the highest scores given in the sensory analysis for the chocolate panned cherries and figs stored up to 9-months and for the chocolate panned hazelnuts and almonds stored for up to 15-months. Study results allow concluding that the T and V type packages can be recommended for the storage of chocolate panned cherries and figs, the MA and V type packages – for chocolate panned hazelnuts, whereas the MA packages – for chocolate panned almonds to preserve their high quality throughout a long storage period. In addition, results obtained are very important not only for the science but also for both the producers and the consumers.

ACS Style

Agnieszka Kita; Sabina Lachowicz; Paulina Filutowska. Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage. LWT 2020, 125, 109212 .

AMA Style

Agnieszka Kita, Sabina Lachowicz, Paulina Filutowska. Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage. LWT. 2020; 125 ():109212.

Chicago/Turabian Style

Agnieszka Kita; Sabina Lachowicz; Paulina Filutowska. 2020. "Effects of package type on the quality of fruits and nuts panned in chocolate during long-time storage." LWT 125, no. : 109212.

Original research article
Published: 13 February 2020 in Journal of Apicultural Research
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The aim of this study was to determine the physicochemical and antioxidant properties of four Polish kinds of honey compared to Manuka honey. Moisture content, water activity as well as color features of honey samples were examined. Phenolic content, ferric reducing/antioxidant power assay (FRAP), and ABTS assay were also quantified. Manuka honey had the highest content of polyphenols and the best antioxidant capacity (based on Tukey’s test), whereas multiflower honey had the lowest biological potential. The results indicated that buckwheat Polish honey is a good source of antioxidants compared to Manuka honey and should be more widely consumed. The total polyphenolic content was found to be highly correlated with the FRAP and ABTS values. The results of correlation analysis between dielectric honey parameters and phenolic content as well as antioxidant capacity suggest the possibility of using dielectric loss coefficient and relative permittivity as indicators of honey biological potential.

ACS Style

Katarzyna Pentoś; Deta Łuczycka; Jan Oszmiański; Sabina Lachowicz; Gerard Pasternak. Polish honey as a source of antioxidants – a comparison with Manuka honey. Journal of Apicultural Research 2020, 59, 939 -945.

AMA Style

Katarzyna Pentoś, Deta Łuczycka, Jan Oszmiański, Sabina Lachowicz, Gerard Pasternak. Polish honey as a source of antioxidants – a comparison with Manuka honey. Journal of Apicultural Research. 2020; 59 (5):939-945.

Chicago/Turabian Style

Katarzyna Pentoś; Deta Łuczycka; Jan Oszmiański; Sabina Lachowicz; Gerard Pasternak. 2020. "Polish honey as a source of antioxidants – a comparison with Manuka honey." Journal of Apicultural Research 59, no. 5: 939-945.

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.

Journal article
Published: 04 February 2020 in Science of The Total Environment
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The holoparasitic genus Cistanche (Orobanchaceae) has been the most widely used and well known genus in traditional Chinese medicine for centuries. This is the first study that reports the phytochemical profile of Cistanche armena – an endemic species from Armenia and evaluates the composition and biological activity in relation to specific organs of the parasite (flowers vs stem with tuber) and its interaction with two host species: Alhagi maurorum (Fabaceae) and Salsola dendroides (Chenopodiaceae). We identified polyphenolic compounds using the UPLC-PDA-MS/MS method and quantified the antioxidative effects; inhibitory activities; polyphenol, nitrate III and nitrate V contents; ABTS+, DPPH, and FRAP activities; and colour parameters. A total of 28 polyphenolic compounds were tentatively identified. In C. armena, 9 compounds belonged to the phenylethanoid glycosides, mainly acteoside, B-hydroxyverbascoside and echinacoside, and in its hosts, 19 compounds belonged mainly to hydroxycinnamic acid and the flavanols. The profile of polyphenols in the host species was qualitatively and quantitatively different than the profile of the compounds in the parasite; this indicates the existence of a unique pathway of compound biosynthesis in the parasite. The colour and the amount and bioactivity of the polyphenolic compounds found in Cistanche were very diverse and depended on both the host plant and their location (organs) in the parasite. The stem and tuber of Cistanche hosted by Salsola had the highest polyphenol content, which was approximately 4 times higher than that in the stem and flowers of Cistanche individuals that parasitized A. maurorum. In addition, the stem and tuber of Cistanche that parasitized S. dendroides was characterized by the highest antioxidant activity (ABTS+, DPPH and FRAP) and high inhibitory activities. Conversely, the amount of polyphenols in the host Alhagi was 12 times higher than that in S. dendroides. These results highlight the importance of C. armena as a promising source of functional and bioactive ingredients (harvested from potential cultivation, not from natural endangered localities) and also draws the attention of future researchers to an important aspect regarding the parasite organ and the host's influence on the harvested material of various parasitic herbs.

ACS Style

Renata Piwowarczyk; Ireneusz Ochmian; Sabina Lachowicz; Ireneusz Kapusta; Zofia Sotek; Magdalena Błaszak. Phytochemical parasite-host relations and interactions: A Cistanche armena case study. Science of The Total Environment 2020, 716, 137071 .

AMA Style

Renata Piwowarczyk, Ireneusz Ochmian, Sabina Lachowicz, Ireneusz Kapusta, Zofia Sotek, Magdalena Błaszak. Phytochemical parasite-host relations and interactions: A Cistanche armena case study. Science of The Total Environment. 2020; 716 ():137071.

Chicago/Turabian Style

Renata Piwowarczyk; Ireneusz Ochmian; Sabina Lachowicz; Ireneusz Kapusta; Zofia Sotek; Magdalena Błaszak. 2020. "Phytochemical parasite-host relations and interactions: A Cistanche armena case study." Science of The Total Environment 716, no. : 137071.