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This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assessment of meat products. This study is of a pilot nature; further research attempts will be made to offset the problems and design certain solutions, e.g., the use of freeze-dried encapsulation and its addition to meat products.
Monika Mazur; Anna Salejda; Kinga Pilarska; Grażyna Krasnowska; Agnieszka Nawirska-Olszańska; Joanna Kolniak-Ostek; Przemysław Bąbelewski. The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products. Applied Sciences 2021, 11, 3141 .
AMA StyleMonika Mazur, Anna Salejda, Kinga Pilarska, Grażyna Krasnowska, Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Przemysław Bąbelewski. The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products. Applied Sciences. 2021; 11 (7):3141.
Chicago/Turabian StyleMonika Mazur; Anna Salejda; Kinga Pilarska; Grażyna Krasnowska; Agnieszka Nawirska-Olszańska; Joanna Kolniak-Ostek; Przemysław Bąbelewski. 2021. "The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products." Applied Sciences 11, no. 7: 3141.
Concentrated microwave field (CMF) is the technology for preserving liquid food products, where the preservation factor is both a nonthermal effect and a moderate thermal effect. The term “concentrated microwave field” is traditionally used in Poland and is the equivalent to “single-mode-type microwave heating”. The aim of the research was to determine selected physical and rheological properties of liquid egg white, liquid yolk and liquid whole eggs (LWE) after CMF treatment. It was found that both the amount of energy supplied to the system and the intervals between CMF pulses had a statistically significant impact on the analyzed properties of liquid egg raw materials. In industrial practice, it would be recommended to use lower CMF treatment (at the level of 2.2–2.6 kJ) for the yolk, medium (3.2–3.6 kJ) for egg white and higher (4.0–4.4 kJ) for the liquid whole eggs. The “response surface” models presented in the paper may have a practical application in determining the influence of individual technological parameters on the final quality of various liquid food products.
Maciej Oziembłowski; Agnieszka Nawirska-Olszańska; Damian Maksimowski; Magdalena Trenka; Artur Break; Dominika Kulig; Anna Miernik. The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products. Applied Sciences 2021, 11, 1832 .
AMA StyleMaciej Oziembłowski, Agnieszka Nawirska-Olszańska, Damian Maksimowski, Magdalena Trenka, Artur Break, Dominika Kulig, Anna Miernik. The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products. Applied Sciences. 2021; 11 (4):1832.
Chicago/Turabian StyleMaciej Oziembłowski; Agnieszka Nawirska-Olszańska; Damian Maksimowski; Magdalena Trenka; Artur Break; Dominika Kulig; Anna Miernik. 2021. "The Effect of Concentrated Microwave Field (CMF) on Selected Physical and Rheological Properties of Liquid Egg Products." Applied Sciences 11, no. 4: 1832.
Buckwheat husks are used in many therapeutic products such as pillows, mattresses, seats, etc. This material is proposed by producers for example for discopathy, back pain and head vasomotor disorders. Our studies evaluated the impact of using cotton mattresses with buckwheat husk fillings on people’s health condition. The main research was carried out on the group of 60 people divided into 3 groups (1—people with skeletal system problems, 2—people spending a lot of time lying with the probability of pressure ulcer formation and 3—healthy people). In addition, different tests have been carried out on the possibility of colonization of mattresses by fungi, bacteria and arthropod pests, and rheological, chemical and flammability tests. The research material in the form of buckwheat husks was tested in a diverse way. All tests indicate high usefulness of husks for therapeutic activity. This material was contaminated with fungi, bacteria and pests at a very low level, related to the natural colonization of buckwheat nuts during harvest and storage. The quality of the husks was also confirmed in rheological, chemical and flammability studies. Finally, this has also been confirmed in surveys conducted on people with health problems. The analyses show that the buckwheat husk is an excellent material that can be used to fill prophylactic mattresses. This has been confirmed by the results of laboratory tests and opinions of respondents using mattresses filled with buckwheat husk.
Agnieszka Nawirska-Olszańska; Adam Figiel; Elżbieta Pląskowska; Jacek Twardowski; Elżbieta Gębarowska; Alicja Kucharska; Anna Sokół-Łętowska; Radosław Spychaj; Krzysztof Lech; Marek Liszewski. Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses. International Journal of Environmental Research and Public Health 2021, 18, 1949 .
AMA StyleAgnieszka Nawirska-Olszańska, Adam Figiel, Elżbieta Pląskowska, Jacek Twardowski, Elżbieta Gębarowska, Alicja Kucharska, Anna Sokół-Łętowska, Radosław Spychaj, Krzysztof Lech, Marek Liszewski. Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses. International Journal of Environmental Research and Public Health. 2021; 18 (4):1949.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Adam Figiel; Elżbieta Pląskowska; Jacek Twardowski; Elżbieta Gębarowska; Alicja Kucharska; Anna Sokół-Łętowska; Radosław Spychaj; Krzysztof Lech; Marek Liszewski. 2021. "Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses." International Journal of Environmental Research and Public Health 18, no. 4: 1949.
The objective of this research was to designate and identify the profile of fatty acids, sterols, and polyphenol compounds and to demonstrate the antidiabetic activity, in blue corn extracts (BCE) in comparison with the yellow variant of this raw material. All of the maize lines, including the blue corn, were grown in Europe (southwestern part of Poland) and not in the place of origin (South America). In the extracts of the blue corn variety, eight anthocyanin compounds were isolated. The compound found in the largest amount was pelargonidin, followed by cyanidin-3-glucoside and other glycoside derivatives. Unsaturated fatty acids were the main ones found in the lipid fraction of blue and yellow corn, including linoleic acid and oleic acid. Saturated fatty acids, such as stearic and palmitic acid, were present in smaller amounts. The blue corn’s sterol profile was similar to other varieties of this corn, with β-sitosterol and campesterol occurring in the largest amount, alongside smaller amounts of stigmastanol and stigmasterol. The blue corn variety was characterized by a high content of polyphenolic compounds, which show several biological activities, including antidiabetic activity. The strongest in vitro antidiabetic effect was found in the blue corn lines. Among the polyphenolic compounds in both the blue and yellow corn varieties, in the largest amounts, were caffeic acid, procyanidin B2, and gallic acid. Despite the known and proven biological activity of polyphenolic compounds, the fat fraction showed the highest in vitro antidiabetic activity in the BCE studied.
Aleksandra J. Smorowska; Anna K. Żołnierczyk; Agnieszka Nawirska-Olszańska; Józef Sowiński; Antoni Szumny. Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study. Journal of Food Quality 2021, 2021, 1 -10.
AMA StyleAleksandra J. Smorowska, Anna K. Żołnierczyk, Agnieszka Nawirska-Olszańska, Józef Sowiński, Antoni Szumny. Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study. Journal of Food Quality. 2021; 2021 ():1-10.
Chicago/Turabian StyleAleksandra J. Smorowska; Anna K. Żołnierczyk; Agnieszka Nawirska-Olszańska; Józef Sowiński; Antoni Szumny. 2021. "Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study." Journal of Food Quality 2021, no. : 1-10.
Chokeberry fruits can be treated as very rich sources of bioactive compounds and, therefore, have a very high biological value. The purpose of the study was to compare selected chemical and physical properties of chokeberry fruits, both from organic and conventional cultivations located near Cracow. Chemical composition of the fruit, content of the antioxidant activity, bioactive compounds, and ultra-weak luminescence were analyzed. It was proved that chokeberry fruits are rich in bioactive compounds and that ecological crops produce fruits with a higher level of such compounds. Chokeberry fruits from organic farms were proven to have a higher content of bioactive ingredients and antioxidant activity than in traditionally grown fruits. The total amount of sugars was ambiguous because both the highest and the lowest values were determined in fruits from traditional cultivation. Photon emissivity determined on the basis of ultra-weak luminescence was higher in fruits from organic cultivations. A very high correlation was also found between the photon emissivity and the content of polyphenols as well as the antioxidant activity.
Magdalena Trenka; Agnieszka Nawirska-Olszańska; Maciej Oziembłowski. Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation. Applied Sciences 2020, 10, 9096 .
AMA StyleMagdalena Trenka, Agnieszka Nawirska-Olszańska, Maciej Oziembłowski. Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation. Applied Sciences. 2020; 10 (24):9096.
Chicago/Turabian StyleMagdalena Trenka; Agnieszka Nawirska-Olszańska; Maciej Oziembłowski. 2020. "Analysis of Selected Properties of Fruits of Black Chokeberry (Aronia melanocarpa L.) from Organic and Conventional Cultivation." Applied Sciences 10, no. 24: 9096.
The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025–0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25–7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.
Jaroslawa Rutkowska; Agata Antoniewska; Montserrat Martinez-Pineda; Agnieszka Nawirska-Olszańska; Anna Zbikowska; Damian Baranowski. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants 2020, 9, 394 .
AMA StyleJaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants. 2020; 9 (5):394.
Chicago/Turabian StyleJaroslawa Rutkowska; Agata Antoniewska; Montserrat Martinez-Pineda; Agnieszka Nawirska-Olszańska; Anna Zbikowska; Damian Baranowski. 2020. "Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol." Antioxidants 9, no. 5: 394.
Food technology seeks ways to preserve products while maintaining high bioactive properties. Therefore, an attempt was made to assess the effect of the process of impregnation with apple-pear juice and the drying process on the content of bioactive compounds in chokeberry fruit. Chokeberry fruits were subjected to impregnation with apple-pear juice at three levels of vacuum pressure, 4, 6, and 8 kPa; then, they were dried using microwave-vacuum technology. The water activity of the obtained products, the content of fructose, glucose, sorbitol, and polyphenolic compounds, and antioxidant activity were determined. A total of 20 polyphenolic compounds were identified in the fruits and the obtained products (seven anthocyanins, six flavonols, four phenolic acids, and three flavan-3-ols). Preliminary processing, which consisted of introducing the juice ingredients into tissue of the chokeberry fruit, resulted in increased content of bioactive compounds. Moreover, a positive effect of impregnation on the antioxidant stability of the fruit after drying was noted. Water activity in the obtained products showed their microbiological safety. Impregnation at 4 kPa vacuum pressure proved to be the most desirable; in such conditions, the best product in terms of the content of bioactive compounds was obtained.
Agnieszka Nawirska-Olszańska; Marta Pasławska; Bogdan Stępień; Maciej Oziembłowski; Kinga Sala; Aleksandra Smorowska. Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods 2020, 9, 108 .
AMA StyleAgnieszka Nawirska-Olszańska, Marta Pasławska, Bogdan Stępień, Maciej Oziembłowski, Kinga Sala, Aleksandra Smorowska. Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit. Foods. 2020; 9 (1):108.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Marta Pasławska; Bogdan Stępień; Maciej Oziembłowski; Kinga Sala; Aleksandra Smorowska. 2020. "Effect of Vacuum Impregnation with Apple-Pear Juice on Content of Bioactive Compounds and Antioxidant Activity of Dried Chokeberry Fruit." Foods 9, no. 1: 108.
The purpose of the study was to evaluate the efficiency of mass transfer during vacuum impregnation (VI) of apple tissue by different process conditions. VI was carried out in two stages: Vacuum (4, 6, or 8 kPa maintained at time 10, 20, 30, 40, 60, and 80 s) and atmospheric (4 min under atmospheric pressure). As infiltration liquids, fresh squeezed apple-pear juice (J), 3% citric acid solution (C), and distilled water (DW) were used. Mass transfer was analyzed based on three factors: Mass variation (MV), dry mass variation (DMV), and solid gain (SG). The outflow of native components and inflow of infiltration liquid has been described by mathematical models. The polyphenol content and antioxidant capacity (ABTS+, FRAP) were evaluated as the bioactive potential factors confirming native component outflow and incorporation of liquid molecules into an apple tissue. It was found that during VI of an apple tissue, intensive mass transfer occurred: Native components of fruit tissue outflowed and external ingredients of impregnation liquid inflowed into the material with the intensity proportional to the vacuum level and process time. The most beneficial conditions of apple cube VI were noticed at a vacuum level of 4 kPa for a minimum of 40 s, which is when the highest polyphenol content and antioxidant capacity occurred.
Marta Pasławska; Bogdan Stępień; Agnieszka Nawirska-Olszańska; Kinga Sala. Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules 2019, 24, 3533 .
AMA StyleMarta Pasławska, Bogdan Stępień, Agnieszka Nawirska-Olszańska, Kinga Sala. Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples. Molecules. 2019; 24 (19):3533.
Chicago/Turabian StyleMarta Pasławska; Bogdan Stępień; Agnieszka Nawirska-Olszańska; Kinga Sala. 2019. "Studies on the Effect of Mass Transfer in Vacuum Impregnation on the Bioactive Potential of Apples." Molecules 24, no. 19: 3533.
The yield, chemical composition and antioxidant activity of eight genotypes (‘Krezus’, ‘Turkus’, ‘Kozak’, ‘Szmaragd’, ‘Lukullus’, ‘Herkules’, ‘Ambrozja’, ‘Moravan’) of garden dill (Anethum graveolens L.) biomass was estimated. Field experiments were conducted in 2011-2013 in Poland. The crop lasted 44 days and plants were collected at the 4-5 true leaf stage (a bunch harvest). The highest marketable yield was obtained for ‘Krezus’ and ‘Szmaragd’ cultivars (1.18 kg·m-2), while the lowest for ‘Herkules’ (0.53 kg·m-2). The dry matter of leaves ranged from 15.17% (‘Ambrozja’) to 19.27% (‘Krezus’). The study also proved that the genotype influenced the content of chlorophylls a+b, e.g. 1.10 g·kg-1 (‘Moravan’) and 0.78 g·kg-1 (‘Lukullus’), respectively carotenoids: 21.43 mg·100 g-1 (‘Moravan’) and 11.78 mg·100 g-1 (‘Szmaragd’). The content of nitrates (371.48 mg·kg-1 ‘Lukullus’ - 110 mg·kg-1 ‘Szmaragd’), K (11.30% ‘Moravan’ - 5.37% ‘Kozak’), Ca (2.06% ‘Turkus’ - 1.77% ‘Kozak’), and oils (99.13% ‘Lukullus’ - 93.82% ‘Ambrozja’) was also varied. In most cases the content of Mg, P, sugars and ascorbic acid was on similar level. The antioxidant activity was significantly different between tested groups (12.22 µM·g-1 ‘Turkus’ - 6.27 µM·g-1 ‘Krezus’). The presented research proved that the genotype of garden dill affects yield and chemical composition of plants. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********
Anita Biesiada; Kamil Kędra; Katarzyna Godlewska; Antoni Szumny; Agnieszka Nawirska-Olszańska. Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2019, 47, 1 .
AMA StyleAnita Biesiada, Kamil Kędra, Katarzyna Godlewska, Antoni Szumny, Agnieszka Nawirska-Olszańska. Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2019; 47 (3):1.
Chicago/Turabian StyleAnita Biesiada; Kamil Kędra; Katarzyna Godlewska; Antoni Szumny; Agnieszka Nawirska-Olszańska. 2019. "Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 47, no. 3: 1.
The aim of the work was to assess the possibility of obtaining high bioactivity dried kale using a vacuum impregnation as the preliminary processing before the drying. Kale leaves underwent vacuum impregnation in freshly squeezed onion juice and in sodium chloride solution utilising the following impregnation process parameters: At the vacuum stage, 6 kPa reduced pressure for 1 min, dosing the impregnating solution and keeping the sample under vacuum for 2 min, and then 6 min in impregnating solution at atmospheric pressure. Fluidized bed drying of kale was conducted using inert polypropylene balls, utilising a drying air temperature in a range from 70 to 130 °C. The drying kinetics were described, and the dehydrated product’s quality was assessed, on the basis of these selected characteristics: The content of chlorophylls, polyphenols and carotenoids, and antioxidant activity measured with ABTS+, dry matter, water activity and colour. It was determined that protective influence of vacuum impregnation before fluidized bed drying was seen only in the case of using temperatures of 90 and 110 °C. The highest content of bioactive components in dried kale was obtained in the case of using onion juice impregnation and drying at 110 °C.
Marta Pasławska; Agnieszka Nawirska-Olszańska; Bogdan Stępień; Angelika Klim. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves. Molecules 2018, 23, 2764 .
AMA StyleMarta Pasławska, Agnieszka Nawirska-Olszańska, Bogdan Stępień, Angelika Klim. The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves. Molecules. 2018; 23 (11):2764.
Chicago/Turabian StyleMarta Pasławska; Agnieszka Nawirska-Olszańska; Bogdan Stępień; Angelika Klim. 2018. "The Influence of Vacuum Impregnation on Nutritional Properties of Fluidized Bed Dried Kale (Brassica oleracea L. Var. Acephala) Leaves." Molecules 23, no. 11: 2764.
The aim of the study was to evaluate changes of phenolic and anthocyanin contents, antioxidant activity, aroma compounds and color of sour cherry liqueurs with and without sugar during 6 months of storage at temperatures of 15 °C and 30 °C. Contents of phenolic compounds (HPLC, UPLC-MS) and antiradical activity (ABTS) changes were measured. Color changes were measured by an objective method (ColorQuest XE). During storage fluctuations of phenolic compounds and antioxidant activity content were observed. The content of substances which react with Folin-Ciocalteu reagent was comparable before and after 24 weeks. During the 24 weeks of storage, the highest average antioxidant activity against ABTS radicals was shown by sour cherry liqueurs without sugar, stored at 15 °C. Quicker degradation of anthocyanins was observed in liqueurs without sugar, stored at 30 °C (t1/2—5.9 weeks in liqueurs with sugar and 6.6 weeks in liqueurs without sugar). Better stability of red color was observed in liqueurs with sugar, stored at 15 °C. The content of the dominant aroma compound, benzaldehyde, increased during storage. Long-term storage and sugar addition decreases color attributes but increases organoleptic value without of great influence on antioxidant activity. Studies on a half-year period of liqueur storage showed that their characteristic features are almost unchanged if stored at 15 °C and without sugar added, but organoleptic properties were better in samples stored at 30 °C.
Anna Sokół-Łętowska; Alicja Z. Kucharska; Antoni Szumny; Katarzyna Wińska; Agnieszka Nawirska-Olszańska. Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs. Molecules 2018, 23, 2156 .
AMA StyleAnna Sokół-Łętowska, Alicja Z. Kucharska, Antoni Szumny, Katarzyna Wińska, Agnieszka Nawirska-Olszańska. Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs. Molecules. 2018; 23 (9):2156.
Chicago/Turabian StyleAnna Sokół-Łętowska; Alicja Z. Kucharska; Antoni Szumny; Katarzyna Wińska; Agnieszka Nawirska-Olszańska. 2018. "Phenolic Composition Stability and Antioxidant Activity of Sour Cherry Liqueurs." Molecules 23, no. 9: 2156.
Sweet cherry fruits are readily consumed by humans, and they contain significant quantities of bioactive compounds. Fifteen sweet cherry (Prunus avium L.) old cultivars grown in the Czech Republic were examined. In fresh fruits the contents of sugars, organic acids, and phenolic compounds, and antioxidant capacity were determined. The analyses showed that the fruits of sweet cherry are characterized by high contents of bioactive compounds. Four organic acids - malic, quinic, shikimic, and fumaric acid - were determined in examined fruits. The cultivar 'Lyonská Raná' was characterized by the highest total polyphenol content (202.28mg GAE/100g FW) and high antioxidant activity (ABTS - 2765.3µmol TE/100g FW, FRAP - 1663.67µmol TE/100g FW), with the lowest content of organic acids. The 'Šakvická' cultivar was characterized by the highest content sum of sugars (16.36g/100g FW) and sweetness (19.08g/100g FW), with low contents of polyphenols and antioxidant activity.
Agnieszka Nawirska-Olszańska; Joanna Kolniak-Ostek; Maciej Oziembłowski; Alena Tichá; Radomir Hyšpler; Zdenek Zadak; Pavla Židová; Frantisek Paprstein. Comparison of old cherry cultivars grown in Czech Republic by chemical composition and bioactive compounds. Food Chemistry 2017, 228, 136 -142.
AMA StyleAgnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Maciej Oziembłowski, Alena Tichá, Radomir Hyšpler, Zdenek Zadak, Pavla Židová, Frantisek Paprstein. Comparison of old cherry cultivars grown in Czech Republic by chemical composition and bioactive compounds. Food Chemistry. 2017; 228 ():136-142.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Joanna Kolniak-Ostek; Maciej Oziembłowski; Alena Tichá; Radomir Hyšpler; Zdenek Zadak; Pavla Židová; Frantisek Paprstein. 2017. "Comparison of old cherry cultivars grown in Czech Republic by chemical composition and bioactive compounds." Food Chemistry 228, no. : 136-142.
Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional manner, and in a microwave under reduced pressure at 120 W and 480 W. After drying, the fruits were subjected to strength and rheological tests. Water activity, content of carotenoids and polyphenols and antioxidant activity as well as colour were also examined. The study showed that Physalis is a difficult material for drying. The best results were obtained using microwave drying at a power of 480 W. Physalis fruit microwave-dried by this method is characterized by higher resistance to compression than the fruit dried by convection. Dried fruit obtained in this way was characterized by higher contents of bioactive compounds, better antioxidant properties, and at the same time the lowest water activity.
Agnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada; Joanna Kolniak-Ostek; Maciej Oziembłowski. Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods 2017, 6, 60 .
AMA StyleAgnieszka Nawirska-Olszańska, Bogdan Stępień, Anita Biesiada, Joanna Kolniak-Ostek, Maciej Oziembłowski. Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying. Foods. 2017; 6 (8):60.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada; Joanna Kolniak-Ostek; Maciej Oziembłowski. 2017. "Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying." Foods 6, no. 8: 60.
Agnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada. Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars. LWT - Food Science and Technology 2017, 77, 276 -281.
AMA StyleAgnieszka Nawirska-Olszańska, Bogdan Stępień, Anita Biesiada. Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars. LWT - Food Science and Technology. 2017; 77 ():276-281.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Bogdan Stępień; Anita Biesiada. 2017. "Effectiveness of the fountain-microwave drying method in some selected pumpkin cultivars." LWT - Food Science and Technology 77, no. : 276-281.
When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence it seems recommendable to blend pumpkin with other fruits. The pumpkin chosen for the experiments was of the variety ‘Karowita’. The aim of the study was to compare the physical and chemical properties of pumpkin samples based on different storage conditions. Pumpkin puree, puree juice and cloudy juices containing Japanese quince and strawberries were evaluated for their physical and chemical properties initially and after three months storage at temperatures of 4 °C and 30 °C. Cloudy juices were prepared with pectolytic preparation. The extract dry matter in all the samples was at a similar level. Puree and puree juice had considerably higher viscosity than cloudy juices. The highest quantities of bioactive compounds were detected in slightly processed samples (puree, puree juice and cloudy juices) stored at 4 °C. Increased content of polyphenols was observed in puree and puree juice after storage. However, in the remaining samples, there was observed a decrease in the content of the compounds. A considerable decrease in carotenoids took place in samples subjected to pressing, where the amount of assayed carotenoids in puree was 5.24 mg/100 g fresh matter (FM), 4.15 mg/100 g FM in puree juice, and 0.18-0.47 mg/100 g FM in cloudy juices. The pressing also caused a significant decrease in colour parameters. Three months of storage showed markedly decreased contents of carotenoids and vitamin C.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 2016, 44, 1 .
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z. Kucharska. Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 2016; 44 (1):1.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. 2016. "Effect of Preparation and Storage Conditions on Physical and Chemical Properties of Puree, Puree Juices and Cloudy Juices Obtained from Pumpkin with Added Japanese Quince and Strawberries." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, no. 1: 1.
Fruits traditionally used for liqueurs are a good source of phenolic compounds endowed with antioxidant activity. The aim of this study was to compare the content of phenolic compounds and anthocyanins and the antioxidant capacity of liqueurs made from red fruits. The liqueurs were made from fruits of 10 species: chokeberry, cornelian cherry, black rose, blackcurrant, blackberry, raspberry, mahonia, sloe, strawberry, and sour cherry. The liqueurs from black rose, chokeberry, sloe and mahonia fruits contained the most of substances which react with the Folin-Ciocalteu reagent (671, 329, 271 and 218 mg GAE/100 mL, respectively) and had the highest antioxidant activity. The samples stored at a temperature of 30 °C had antioxidant activity from 3% to 11% lower than the fresh samples. After 6 months, anthocyanins degraded almost completely in the samples stored at 30 °C and at 15 °C there was from 0% (blackcurrant liqueurs) to 47% (sloe liqueurs) of their initial content and slightly more in sweet liqueurs.
Anna Sokół-Łętowska; Alicja Z. Kucharska; Katarzyna Wińska; Antoni Szumny; Agnieszka Nawirska-Olszańska; Paulina Mizgier; Dorota Wyspiańska. Composition and antioxidant activity of red fruit liqueurs. Food Chemistry 2014, 157, 533 -539.
AMA StyleAnna Sokół-Łętowska, Alicja Z. Kucharska, Katarzyna Wińska, Antoni Szumny, Agnieszka Nawirska-Olszańska, Paulina Mizgier, Dorota Wyspiańska. Composition and antioxidant activity of red fruit liqueurs. Food Chemistry. 2014; 157 ():533-539.
Chicago/Turabian StyleAnna Sokół-Łętowska; Alicja Z. Kucharska; Katarzyna Wińska; Antoni Szumny; Agnieszka Nawirska-Olszańska; Paulina Mizgier; Dorota Wyspiańska. 2014. "Composition and antioxidant activity of red fruit liqueurs." Food Chemistry 157, no. : 533-539.
The aim of the research was to determine the composition of organic acids in fruit of different cultivars of three pumpkin species. The amount of acids immediately after fruit harvest and after 3 months of storage was compared. The content of organic acids in the examined pumpkin cultivars was assayed using the method of high performance liquid chromatography (HPLC). Three organic acids (citric acid, malic acid, and fumaric acid) were identified in the cultivars, whose content considerably varied depending on a cultivar. Three-month storage resulted in decreased content of the acids in the case of cultivars belonging to Cucurbita maxima and Cucurbita pepo species, while a slight increase was recorded for Cucurbita moschata species.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. Characteristics of organic acids in the fruit of different pumpkin species. Food Chemistry 2014, 148, 415 -419.
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z. Kucharska. Characteristics of organic acids in the fruit of different pumpkin species. Food Chemistry. 2014; 148 ():415-419.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z. Kucharska. 2014. "Characteristics of organic acids in the fruit of different pumpkin species." Food Chemistry 148, no. : 415-419.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z Kucharska. Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples. Acta Scientiarum Polonorum Technologia Alimentaria 2012, 10, 1 .
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Anna Sokół-Łętowska, Alicja Z Kucharska. Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples. Acta Scientiarum Polonorum Technologia Alimentaria. 2012; 10 (1):1.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Anna Sokół-Łętowska; Alicja Z Kucharska. 2012. "Content of bioactive compounds and antioxidant capacity of pumpkin puree enriched with japanese quince, cornelian cherry, strawberry and apples." Acta Scientiarum Polonorum Technologia Alimentaria 10, no. 1: 1.
Agnieszka Nawirska-Olszańska; Anita Biesiada; Alicja Z. Kucharska; Anna Sokół-Łętowska. EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2012, 1 .
AMA StyleAgnieszka Nawirska-Olszańska, Anita Biesiada, Alicja Z. Kucharska, Anna Sokół-Łętowska. EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2012; ():1.
Chicago/Turabian StyleAgnieszka Nawirska-Olszańska; Anita Biesiada; Alicja Z. Kucharska; Anna Sokół-Łętowska. 2012. "EFFECT OF PRODUCTION METHOD AND STORAGE CONDITIONS OF PUMPKIN PRESERVES ENRICHED WITH JAPANESE QUINCE AND CORNELIAN CHERRY ON THEIR PHYSICAL-CHEMICAL PROPERTIES." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.
Alicja Z. Kucharska; Katarzyna Kowalczyk; Agnieszka Nawirska-Olszańska; Anna Sokół-Łętowska. EFFECT OF CHOKEBERRY, STRAWBERRY, AND RASPBERRY ADDED TO CORNELIAN CHERRY PURÉE ON ITS PHYSICAL AND CHEMICAL COMPOSITION. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2010, 17, 1 .
AMA StyleAlicja Z. Kucharska, Katarzyna Kowalczyk, Agnieszka Nawirska-Olszańska, Anna Sokół-Łętowska. EFFECT OF CHOKEBERRY, STRAWBERRY, AND RASPBERRY ADDED TO CORNELIAN CHERRY PURÉE ON ITS PHYSICAL AND CHEMICAL COMPOSITION. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2010; 17 (71):1.
Chicago/Turabian StyleAlicja Z. Kucharska; Katarzyna Kowalczyk; Agnieszka Nawirska-Olszańska; Anna Sokół-Łętowska. 2010. "EFFECT OF CHOKEBERRY, STRAWBERRY, AND RASPBERRY ADDED TO CORNELIAN CHERRY PURÉE ON ITS PHYSICAL AND CHEMICAL COMPOSITION." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 17, no. 71: 1.