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Paulina Nowicka
Department of Fruit, Vegetable and Nutraceutical Plant Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland

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Journal article
Published: 25 August 2021 in Foods
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This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The results showed that appropriate selection of the polysaccharide coating is of great importance for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant and antidiabetic properties. The addition of guar gum to a sodium alginate solution significantly increased the stability of polyphenolic compounds in microspheres during storage, whereas the addition of chitosan had a significantly negative effect on the stability of polyphenols. The coating variant composed of sodium alginate and guar gum was also found to be the most favorable for the preservation of the antioxidant activity of the capsules. On the other hand, capsules composed of sodium alginate, guar gum, and chitosan showed the best antidiabetic properties, which is related to these tricomponent microspheres having the best α-glucosidase inhibition.

ACS Style

Kamil Haładyn; Karolina Tkacz; Aneta Wojdyło; Paulina Nowicka. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods 2021, 10, 1994 .

AMA Style

Kamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods. 2021; 10 (9):1994.

Chicago/Turabian Style

Kamil Haładyn; Karolina Tkacz; Aneta Wojdyło; Paulina Nowicka. 2021. "The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process." Foods 10, no. 9: 1994.

Journal article
Published: 02 August 2021 in Journal of Food Composition and Analysis
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This study aimed to identify and quantify triterpenoids, phenolic compounds (by UPLC/ESI-Q/TOF-MS) and minerals (by FAAS) of the anatomical berry parts (skin, flesh, endocarp, seed), branches and leaves of seven sea buckthorn cultivars. The flavonols exceeded 0.7 g/100 g dry weight of leaves and skins. The ratio of quercetin to isorhamnetin derivatives was higher than 1.0 for skins, flesh, branches and leaves. The most flavan-3-ols and polymeric procyanidins were found in branches, and phenolic acids in leaves. 11 triterpenoids were identified, including some new ones such as pomolic acid dominating in berry parts. Triterpenoids were five times more abundant in the flesh than the leaves, where ursolic acid constituted 46 % of these triterpenes. High contents of corosolic acid and betulinic acid were specific for branches, and betulin and oleanolic and ursolic acids for skins. The best sources of sodium were endocarp and leaves, potassium – flesh and endocarp, calcium – leaves, and magnesium – seeds. Leaves and branches were rich in iron and copper, while seeds were rich in zinc. A characteristic feature of leaves was an iron to manganese ratio of 1:1. Diverse fractions of sea buckthorn give the potential of non-waste food production with the desired profile of pro-health components.

ACS Style

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka. Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophaë rhamnoides L.) berries, branches and leaves. Journal of Food Composition and Analysis 2021, 103, 104107 .

AMA Style

Karolina Tkacz, Aneta Wojdyło, Igor Piotr Turkiewicz, Paulina Nowicka. Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophaë rhamnoides L.) berries, branches and leaves. Journal of Food Composition and Analysis. 2021; 103 ():104107.

Chicago/Turabian Style

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka. 2021. "Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophaë rhamnoides L.) berries, branches and leaves." Journal of Food Composition and Analysis 103, no. : 104107.

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.

Research article
Published: 01 June 2021 in Journal of the Science of Food and Agriculture
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BACKGROUND Juices are currently the fast growing segment in the fruit and vegetable industry sector. However, there are still no reports on the diversity of phytochemical profile and health-promoting properties of commercial sea buckthorn (Hippophaë rhamnoides) juices. This study aimed to identify and quantify phytoprostanes, phytofurans (UHPLC-QqQ-MS/MS), tocopherols, tocotrienols (UPLC-FL), carotenoids and free amino acids (UPLC-PDA-Q/TOF-MS) and assess the anti-cholinergic, anti-diabetic, anti-obesity, anti-inflammatory and antioxidant potential by in vitro assays of commercial sea buckthorn juices. RESULTS PhytoPs and PhytoFs in sea buckthorn juices were identified for the first time. Juices contained eight F1-, D1-, B1- and L1-phytoprostanes and one phytofuran (32.31-1523.51 ng and up to 101.47 μg/100 g dry weight (DW)), four tocopherol congeners (22.23-94.08 mg/100 g DW) and three tocotrienols (5.93-25.34 mg/100 g DW). 18 carotenoids were identified, including 10 xanthophylls, 7 carotenes and phytofluene, at a concentration of 133.65 to 839.89 mg/100 g DW. Among the 20 amino acids (175.92-1,822.60 mg/100 g DW) asparagine was dominant, and essential and conditionally essential amino acids constituted 11 to 41% of the total. The anti-enzyme and antioxidant potential of juices correlated selectively with the composition. CONCLUSION Sea buckthorn juice can be a valuable dietary source of vitamins E and A, oxylipins and amino acids, used in the prevention of metabolic syndrome, inflammation and neurodegenerative processes. The differentiation of composition and bioactive potential of commercial juices indicate that for the consumer it should be important to choose juices from the declared berry cultivars and crops.

ACS Style

Karolina Tkacz; Ángel Gil‐Izquierdo; Sonia Medina; Igor Piotr Turkiewicz; Raúl Domínguez‐Perles; Paulina Nowicka; Aneta Wojdyło. Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices. Journal of the Science of Food and Agriculture 2021, 1 .

AMA Style

Karolina Tkacz, Ángel Gil‐Izquierdo, Sonia Medina, Igor Piotr Turkiewicz, Raúl Domínguez‐Perles, Paulina Nowicka, Aneta Wojdyło. Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices. Journal of the Science of Food and Agriculture. 2021; ():1.

Chicago/Turabian Style

Karolina Tkacz; Ángel Gil‐Izquierdo; Sonia Medina; Igor Piotr Turkiewicz; Raúl Domínguez‐Perles; Paulina Nowicka; Aneta Wojdyło. 2021. "Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices." Journal of the Science of Food and Agriculture , no. : 1.

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: 09 April 2021 in Foods
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Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase); furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots.

ACS Style

Emel Yusuf; Aneta Wojdyło; Jan Oszmiański; Paulina Nowicka. Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties. Foods 2021, 10, 808 .

AMA Style

Emel Yusuf, Aneta Wojdyło, Jan Oszmiański, Paulina Nowicka. Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties. Foods. 2021; 10 (4):808.

Chicago/Turabian Style

Emel Yusuf; Aneta Wojdyło; Jan Oszmiański; Paulina Nowicka. 2021. "Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties." Foods 10, no. 4: 808.

Journal article
Published: 25 November 2020 in Molecules
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The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.

ACS Style

Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules 2020, 25, 5521 .

AMA Style

Aneta Wojdyło, Krzysztof Lech, Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules. 2020; 25 (23):5521.

Chicago/Turabian Style

Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka. 2020. "Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples." Molecules 25, no. 23: 5521.

Journal article
Published: 19 November 2020 in Molecules
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Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.

ACS Style

Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 2020, 25, 5412 .

AMA Style

Klaudia Masztalerz, Adam Figiel, Anna Michalska-Ciechanowska, Aneta Wojdyło, Paulina Nowicka, Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules. 2020; 25 (22):5412.

Chicago/Turabian Style

Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. 2020. "The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material." Molecules 25, no. 22: 5412.

Journal article
Published: 12 October 2020 in Molecules
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The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans) and microgreens (kale, radish, beetroot, green peas, amaranth). Moreover, antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC)), in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase), and anti-obesity (pancreatic lipase) and anti-cholinergic (acetylcholinesterase and butyrylcholinesterase) activity were evaluated. The results of this study show that sprouts are effective in antioxidant capacity as a result of a high content of polyphenols and L-ascorbic acid. Additionally, sprouts are better sources of amino acids, pectins and sugars than microgreens. Microgreens were characterized by high content of carotenoids and chlorophylls, and organic acid, without any sugars, exhibiting higher anti-diabetic and anti-cholinergic activity than sprouts. Some selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food.

ACS Style

Aneta Wojdyło; Paulina Nowicka; Karolina Tkacz; Igor Piotr Turkiewicz. Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties. Molecules 2020, 25, 4648 .

AMA Style

Aneta Wojdyło, Paulina Nowicka, Karolina Tkacz, Igor Piotr Turkiewicz. Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties. Molecules. 2020; 25 (20):4648.

Chicago/Turabian Style

Aneta Wojdyło; Paulina Nowicka; Karolina Tkacz; Igor Piotr Turkiewicz. 2020. "Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties." Molecules 25, no. 20: 4648.

Research article
Published: 02 October 2020 in Journal of the Science of Food and Agriculture
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BACKGROUND Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar (‘Mollar de Elche’ and ‘Wonderful’) of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α‐amylase, α‐glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity). Quality properties (color coordinates, texture properties and sensory characteristics) of DS were also studied. In addition, it was researched the effect of storage conditions (4 months at 4 and 20 °C) on phenolic content. RESULTS DS from jujube had the highest antioxidant capacity and were characterized by the highest storage stability with respect to phenolic compounds. The α‐amylase and α‐glucosidase IC50 (mg mL‐1) inhibition of DS ranged from 107 to 216 and from 55.2 to values indicating no effect, respectively. The inhibition toward pancreatic lipase (IC50<5 mg mL‐1), acetylcholinesterase (ranged 9.15‐22.2 %) and butyrylcholinesterase (ranged 20.6‐48.6 %) was increased with the presence of total flavonoids and hydroxycinnamic acids content (identifying mainly in DS from quinces). It is noteworthy that none of the samples presented off‐flavors notes, supporting the high quality of the products. CONCLUSION Dried pomegranate sheet can be an innovative supplement to diet as a snack used in the prevention of neurological changes and disorders of carbohydrate and lipid metabolism. This article is protected by copyright. All rights reserved.

ACS Style

Marina Cano‐Lamadrid; Karolina Tkacz; Igor P Turkiewicz; Paulina Nowicka; Francisca Hernández; Krzystof Lech; Ángel A Carbonell‐Barrachina; Aneta Wojdyło. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree. Journal of the Science of Food and Agriculture 2020, 101, 2294 -2303.

AMA Style

Marina Cano‐Lamadrid, Karolina Tkacz, Igor P Turkiewicz, Paulina Nowicka, Francisca Hernández, Krzystof Lech, Ángel A Carbonell‐Barrachina, Aneta Wojdyło. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree. Journal of the Science of Food and Agriculture. 2020; 101 (6):2294-2303.

Chicago/Turabian Style

Marina Cano‐Lamadrid; Karolina Tkacz; Igor P Turkiewicz; Paulina Nowicka; Francisca Hernández; Krzystof Lech; Ángel A Carbonell‐Barrachina; Aneta Wojdyło. 2020. "Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree." Journal of the Science of Food and Agriculture 101, no. 6: 2294-2303.

Journal article
Published: 17 September 2020 in Food Chemistry
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Sea buckthorn berries fit into the strategy of seeking natural factors in the non-communicable diseases prevention, but their sensory qualities are a challenge for consumers and food industry. The study aimed to evaluate anti-cholinesterase (anti-acetylcholinesterase and -butylcholinesterase), anti-diabetic (anti-α-amylase, -α-glucosidase, -pancreatic lipase) and antioxidant potential (FRAP, ORAC), phenolic compounds (UPLC-PDA-FL), basic chemical composition, and sensory quality of sea buckthorn-based smoothies. Eighteen novel products containing sea buckthorn (25-50%) with other fruits and vegetables were analyzed. Sea buckthorn enriched the smoothies in flavonols (25.46-95.13 mg/100 g), and fruits and vegetables provided phenolic acids and procyanidins. The anti-BuChE effect was higher than anti-AChE, while products with apricot, orange, grape and parsley root were strong inhibitors of carbohydrates digesting enzymes. Lipase inhibition by all smoothies was over 50%. Products with 75% fruits or 50% vegetables were the most sensory attractive. The results will be valuable in designing innovative food with rarely used berries.

ACS Style

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka. Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies. Food Chemistry 2020, 338, 128105 .

AMA Style

Karolina Tkacz, Aneta Wojdyło, Igor Piotr Turkiewicz, Paulina Nowicka. Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies. Food Chemistry. 2020; 338 ():128105.

Chicago/Turabian Style

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka. 2020. "Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies." Food Chemistry 338, no. : 128105.

Journal article
Published: 21 August 2020 in Molecules
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Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.

ACS Style

Karolina Tkacz; Aneta Wojdyło; Anna Michalska-Ciechanowska; Igor Piotr Turkiewicz; Krzysztof Lech; Paulina Nowicka. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules 2020, 25, 3801 .

AMA Style

Karolina Tkacz, Aneta Wojdyło, Anna Michalska-Ciechanowska, Igor Piotr Turkiewicz, Krzysztof Lech, Paulina Nowicka. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules. 2020; 25 (17):3801.

Chicago/Turabian Style

Karolina Tkacz; Aneta Wojdyło; Anna Michalska-Ciechanowska; Igor Piotr Turkiewicz; Krzysztof Lech; Paulina Nowicka. 2020. "Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders." Molecules 25, no. 17: 3801.

Journal article
Published: 23 June 2020 in Food Chemistry
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Sea buckthorn (Hippophaë rhamnoides L.) berries have high biological value as a rich source of phenolic compounds, fatty acids and vitamins A, C, E. Due to the high organic acid content and sour taste, the fruits are rarely used in juice production. Therefore, the study aimed to determine the metabolic activity of Lactobacillus plantarum, Lactobacillus plantarum subsp. argentoratensis and Oenococcus oeni strains along with the dynamics of changes in organic acids, sugars, phenolic compounds, and antioxidant activity during 72-h fermentation of 100% sea buckthorn and mixed with apple (1:1) juices. The strongest malolactic conversion was in mixed juices (to 75.0%). The most efficient strains were L. plantarum DSM 10492, 20174 and 6872. L. plantarum strains caused an increase in flavonols and antioxidant activity of sea buckthorn-apple juices. The results can be used to select conditions and strains in industrial-scale fermentation, to produce novel sea buckthorn products and increase their consumption.

ACS Style

Karolina Tkacz; Joanna Chmielewska; Igor Piotr Turkiewicz; Paulina Nowicka; Aneta Wojdyło. Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. Food Chemistry 2020, 332, 127382 .

AMA Style

Karolina Tkacz, Joanna Chmielewska, Igor Piotr Turkiewicz, Paulina Nowicka, Aneta Wojdyło. Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation. Food Chemistry. 2020; 332 ():127382.

Chicago/Turabian Style

Karolina Tkacz; Joanna Chmielewska; Igor Piotr Turkiewicz; Paulina Nowicka; Aneta Wojdyło. 2020. "Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation." Food Chemistry 332, no. : 127382.

Journal article
Published: 09 January 2020 in Antioxidants
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This study aimed to identify and quantify the chemical composition and polyphenolic profile of 19 cultivars of Chaenomeles × superba, Chaenomeles japonica, and Chaenomeles speciosa by liquid chromatography coupled with photodiode array detector and quadrupole time-of-flight electrospray ionization mass spectrometry (LC-PDA-QTOF-ESI-MS). Antioxidant (ABTS on-line, ABTS, FRAP, and ORAC), as well as in vitro biological activities, i.e., the ability to inhibit α-amylase, α-glucosidase, pancreatic lipase, acetylcholinesterase (AChE), butyrylcholinesterase (BuChE), and 15-lipoxygenase (15-LOX) were determined. Most of the Chaenomeles species and cultivars analyzed in this study have not been examined in this respect until now. Fruits contained 30.26 to 195.05 mg of vitamin C, 0.65 to 1.69 g of pectin, 0.32 to 0.64 g of ash, 0.60 to 3.98 g of sugars, and 41.64 to 110.31 g of organic acids in 100 g fresh weight. The lowest content of total polyphenols showed C. speciosa ‘Rubra’ (57.84 g/kg dry weight, dw) while C. × superba ’Nicoline’ (170.38 g/kg dw) exhibited the highest concentration of those compounds. In the phenolic compounds, polymeric procyanidin fraction predominated (65%) with procyanidin B2, C1, and (−)-epicatechin the most abundant. The antioxidant capacity measured by ABTS assay was mainly formed by polymeric procyanidins and flavan-3-ols, which was confirmed by ABTS on-line profiling. Chaenomeles fruits showed high potential for inhibition of α-glucosidase and pancreatic lipase. The analyzed cultivars displayed greater potential for acetylcholinesterase (AChE) inhibition than for butyrylcholinesterase (BuChE). The data indicate that Chaenomeles fruits could be regarded as a promising source of bioactive functional food.

ACS Style

Igor Piotr Turkiewicz; Aneta Wojdyło; Karolina Tkacz; Paulina Nowicka; Tomasz Golis; Przemysław Bąbelewski. ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds. Antioxidants 2020, 9, 60 .

AMA Style

Igor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, Paulina Nowicka, Tomasz Golis, Przemysław Bąbelewski. ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds. Antioxidants. 2020; 9 (1):60.

Chicago/Turabian Style

Igor Piotr Turkiewicz; Aneta Wojdyło; Karolina Tkacz; Paulina Nowicka; Tomasz Golis; Przemysław Bąbelewski. 2020. "ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds." Antioxidants 9, no. 1: 60.

Journal article
Published: 08 January 2020 in Plants
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The aim of the study was to identify and evaluate the content of iridoids and phenolic compounds in the leaves and roots of Dipsacus fullonum L. They were identified and quantified by UPLC-PDA-MS/MS. Five iridoid compounds (loganic acid, loganin, sweroside, cantleyoside, and sylvestroside III) were identified in Dipsacus fullonum L. leaves and roots. Seven phenolic acids and three flavones were identified in the leaves, and seven phenolic acids were detected in the roots. The leaves contained more iridoids and phenolic compounds than the roots. We also evaluated the antimicrobial (anti-bacterial and anti-yeast), antioxidant (ORAC methods), and antiacetylcholinesterase (AChE) activities of Dipsacus fullonum L. leaves and roots. Leaf extract demonstrated the strongest antioxidant activity, but roots showed stronger antiacetylcholinesterase activity than leaves. The study also confirmed antibacterial activity of root-derived compounds against Staphylococcus aureus DSM 799 and Escherichia coli ATCC 10536.

ACS Style

Jan Oszmiański; Aneta Wojdyło; Piotr Juszczyk; Paulina Nowicka. Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities. Plants 2020, 9, 78 .

AMA Style

Jan Oszmiański, Aneta Wojdyło, Piotr Juszczyk, Paulina Nowicka. Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities. Plants. 2020; 9 (1):78.

Chicago/Turabian Style

Jan Oszmiański; Aneta Wojdyło; Piotr Juszczyk; Paulina Nowicka. 2020. "Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities." Plants 9, no. 1: 78.

Journal article
Published: 04 December 2019 in Antioxidants
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The aim of this study was to analyze in vitro biological activities as anti-oxidant, anti-α-amylase, anti-α-glucosidase, anti-lipase, and anti-lipoxygenase activity, relative to bioactive components (phenolic acids, flavonols, xanthophylls, carotenes, esterified carotenoids, tocopherols, tocotrienols, and fatty acids) and the basic chemical composition (sugars, organic acid, dry matter, soluble solid, pH, titratable acidity, ash, pectins, and vitamin C) of Hippophaë rhamnoides berries. Six sea buckthorn cultivars commonly grown in Poland were analyzed including Aromatnaja, Botaniczeskaja-Lubitelskaja, Józef, Luczistaja, Moskwiczka, and Podarok Sadu. Berries contained 1.34–2.87 g of sugars and 0.96–4.22 g of organic acids in 100 g fresh weight, 468.60–901.11 mg of phenolic compounds, and 46.61–508.57 mg of carotenoids in 100 g dry mass. The fatty acid profile was established: palmitic > palmitoleic > oleic and linoleic > stearic and linolenic acids. The highest anti-oxidant (34.68 mmol Trolox/100 g dry mass) and anti-α-amylase potential (IC50 = 26.83 mg/mL) was determined in Aromatnaja, anti-α-glucosidase in Botaniczeskaja-Lubitelskaja (IC50 = 41.78 mg/mL), anti-lipase in Moskwiczka and Aromatnaja (average IC50 = 4.37 mg/mL), and anti-lipoxygenase in Aromatnaja and Podarok Sadu fruits (100% inhibition). The studied sea buckthorn berries may be a raw material for the development of functional foods and nutraceutical products rich in compounds with high biological activity.

ACS Style

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Łukasz Bobak; Paulina Nowicka. Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components. Antioxidants 2019, 8, 618 .

AMA Style

Karolina Tkacz, Aneta Wojdyło, Igor Piotr Turkiewicz, Łukasz Bobak, Paulina Nowicka. Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components. Antioxidants. 2019; 8 (12):618.

Chicago/Turabian Style

Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Łukasz Bobak; Paulina Nowicka. 2019. "Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components." Antioxidants 8, no. 12: 618.

Journal article
Published: 25 November 2019 in Plants
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The aim of the study was to analyze potential health-promoting components of caper flower buds (Capparis spinosa L.) at six stages of development in two cultivars. Polyphenol compounds (flavonols, hydroxycinnamic acids, flavan-3-ols) were identified by Liquid Chromatography– quadrupole Time–of–Flight –Mass Spectrofotometer/Mass Spectrofotometer (LC-qTOF-MS/MS) and quantified by Ultra Performance Liquid Chromatography–Photodiode Array-Fluorescence Detector (UPLC-PDA-FL). Moreover, antioxidant properties (ABTS+•, FRAP, and ORAC), anti-diabetic potential (α-amylase and α-glucosidase), and anti-aging activity (acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE)) of the buds were examined. Total phenolic compounds in the investigated caper varied from 10,720 to 3256 mg/100 g dry weight (DW), and depended on a genotype and growing stage of caper flowers. Among six different growing stages, the one named ‘nonpareilles’ was characterized by significantly higher content of polyphenols than the remaining five stages. The flavonols in caper flowers represented a mixture of different glycosylated quercetin, kaempferol, myricetin, and isorhamnetin derivatives, accounting for 38%–67%, 15%–36%, 4%–7%, and 0.8%–3%, respectively, of total flavonols,. Their contents strongly depended on the growth stage. ‘Nonpareilles’ and ‘surfines’ were richer in flavonols than ‘fines’ and ‘gruesas’. Of the six investigated growth stages, ‘nonpareilles’ accumulated the greatest amounts of bioactive compounds that correlated with antioxidant and anti-diabetic properties, and were more potent BuChE than AChE inhibitors.

ACS Style

Aneta Wojdyło; Paulina Nowicka; Mar Grimalt; Pilar Legua; Maria Soledad Almansa; Asunción Amorós; Ángel Antonio Carbonell-Barrachina; Francisca Hernández. Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds. Plants 2019, 8, 539 .

AMA Style

Aneta Wojdyło, Paulina Nowicka, Mar Grimalt, Pilar Legua, Maria Soledad Almansa, Asunción Amorós, Ángel Antonio Carbonell-Barrachina, Francisca Hernández. Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds. Plants. 2019; 8 (12):539.

Chicago/Turabian Style

Aneta Wojdyło; Paulina Nowicka; Mar Grimalt; Pilar Legua; Maria Soledad Almansa; Asunción Amorós; Ángel Antonio Carbonell-Barrachina; Francisca Hernández. 2019. "Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds." Plants 8, no. 12: 539.

Journal article
Published: 15 August 2019 in Antioxidants
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In this study, 16 selected edible flowers were evaluated for their content of bioactive compounds (polyphenols, carotenoids, triterpenoids) and for their anti-diabetic (ability to inhibit α-amylase and α-glucosidases) and anti-aging (ability to inhibit acetylcholinesterase and butyrylcholinesterase) activities. Most of the flowers analyzed in this study have not been examined in this respect until now. Contents of the analyzed bioactive compounds differed significantly among the flowers. In particular, the highest contents of carotenoids and triterpenoids were determined in marigold, arnica, lavender, and daisy; in turn, the highest contents of phenolic acids, procyanidin polymers, and total polyphenols were assayed in hawthorn, primrose, and linden blossom. There was a positive correlation between the content of isoprenoids in edible flowers and their anti-aging activity, and between the content of polymeric procyanidins and flowers’ ability to inhibit α-glucosidase. In conclusion, edible flowers may be used to produce functional foods as well as for medical purposes.

ACS Style

Paulina Nowicka; Aneta Wojdyło. Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers. Antioxidants 2019, 8, 308 .

AMA Style

Paulina Nowicka, Aneta Wojdyło. Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers. Antioxidants. 2019; 8 (8):308.

Chicago/Turabian Style

Paulina Nowicka; Aneta Wojdyło. 2019. "Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers." Antioxidants 8, no. 8: 308.

Journal article
Published: 26 June 2019 in Molecules
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This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 °C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 °C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dm (dry mass). Control samples were prepared by freeze-drying (FD). Drying kinetics, including the temperature profile of dried material, as well as on some quality factors of the finished product as phenolic compounds, antioxidant capacity, and color were evaluated. The increase in air temperature during CD as well as the increase in material temperature during VMD deteriorated dried product quality in terms of the content of phenolic compounds, antioxidant activity and color. Dried jujube fruits have a long shelf life and therefore may be a fine alternative to fresh fruit all year round.

ACS Style

Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka; Francisca Hernandez; Adam Figiel; Angel Antonio Carbonell-Barrachina. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules 2019, 24, 2361 .

AMA Style

Aneta Wojdyło, Krzysztof Lech, Paulina Nowicka, Francisca Hernandez, Adam Figiel, Angel Antonio Carbonell-Barrachina. Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits. Molecules. 2019; 24 (13):2361.

Chicago/Turabian Style

Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka; Francisca Hernandez; Adam Figiel; Angel Antonio Carbonell-Barrachina. 2019. "Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits." Molecules 24, no. 13: 2361.

Journal article
Published: 12 June 2019 in Processes
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The aim of this study was to characterize in detail 25 sour cherry cultivars and provide data on their industrial processing into high-quality sour cherry cloudy juices (ScCJ). Anthocyanin composition was identified and quantified by LC-PDA-ESI-MS QTof, UPLC-PDA. Kinetic degradation (k × 103, t1/2, D value) and color (CIE La*b*) were measured before and after 190 days of storage at 4 °C and 30 °C. A total of five anthocyanins, four cyanidins (-3-O-sophoroside, -3-O-glucosyl-rutinoside, -3-O-glucoside, and -3-O-rutinoside) and one peonidin-3-O-rutinoside were detected across all investigated juices. Total anthocyanin content ranged from ~590 to ~1160 mg/L of juice, with the highest levels in Skierka, Nagy Erdigymulscu, Wilena, Wiblek, and Safir cvs., and the lowest in Dradem and Nanaones. During 190 days of storage a significant change was observed in the content of anthocyanins. Their degradation depended rather on the storage conditions (time and temperature) than on the type of anthocyanin compounds present in the ScCJ. Half-life values of ScCJ ranged from 64.7 to 188.5 days at 4 °C and from 45.9 to 112.40 days at 30 °C. Sample redness changed more rapidly than yellowness or lightness and Chroma or hue angel. These results may be useful for the juice industry and serve as a starting point for the development of tasty sour cherry juices with high levels of bioactive compounds.

ACS Style

Aneta Wojdyło; Paulina Nowicka; Mirosława Teleszko. Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature. Processes 2019, 7, 367 .

AMA Style

Aneta Wojdyło, Paulina Nowicka, Mirosława Teleszko. Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature. Processes. 2019; 7 (6):367.

Chicago/Turabian Style

Aneta Wojdyło; Paulina Nowicka; Mirosława Teleszko. 2019. "Degradation Kinetics of Anthocyanins in Sour Cherry Cloudy Juices at Different Storage Temperature." Processes 7, no. 6: 367.