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Most literature data indicate that the diet rich in plant products reduces the risk of developing chronic non-communicable diseases and cancer. Brassica vegetables are almost exclusively synthesizing glucosinolates. Glucosinolates are higher in sprouts than in mature plants, being related to the activity of the specific myrosinase involved in the degradation of glucosinolates during developmental stages. This study compares the content of total glucosinolates with their profile and, rare in the literature, also with products of their degradation. Average amounts of total glucosinolates in young shoots of white and red headed cabbage were 26.23 µmol/g d.m. and 27.93 µmol/g d.m., respectively. In addition, antioxidative properties of 21-day-old shoots of white and red headed cabbage were assessed. The area of negative peaks after post-column derivatization with the ABTS reagent, indicating antioxidant activity of young red cabbage shoots, was 20185, compared to the value determined for young white cabbage shoots (3929). The results clearly indicate that, regardless of the vegetable species, young shoots of white and red headed cabbage can be an important source of bioactive substances in the diet, thus being an important element of cancer chemoprevention.
Joanna Kapusta-Duch; Barbara Kusznierewicz. Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances. Antioxidants 2021, 10, 1277 .
AMA StyleJoanna Kapusta-Duch, Barbara Kusznierewicz. Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances. Antioxidants. 2021; 10 (8):1277.
Chicago/Turabian StyleJoanna Kapusta-Duch; Barbara Kusznierewicz. 2021. "Young Shoots of White and Red Headed Cabbages Like Novel Sources of Glucosinolates as Well as Antioxidative Substances." Antioxidants 10, no. 8: 1277.
Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of Brassica vegetables. Of the examined Brassica vegetables, the largest losses were found for potassium and iron (on average by 39.72%).
Joanna Kapusta-Duch; Adam Florkiewicz; Teresa Leszczyńska; Barbara Borczak. Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment. Applied Sciences 2021, 11, 3452 .
AMA StyleJoanna Kapusta-Duch, Adam Florkiewicz, Teresa Leszczyńska, Barbara Borczak. Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment. Applied Sciences. 2021; 11 (8):3452.
Chicago/Turabian StyleJoanna Kapusta-Duch; Adam Florkiewicz; Teresa Leszczyńska; Barbara Borczak. 2021. "Directions of Changes in the Content of Selected Macro- and Micronutrients of Kale, Rutabaga, Green and Purple Cauliflower Due to Hydrothermal Treatment." Applied Sciences 11, no. 8: 3452.
Carp skin gelatine hydrolysate (CSGH) may be a possible bioactive peptide source, as promising antioxidant properties have been noted during in vivo testing. Hence, the present study focused on improving the bioavailability of the antioxidant peptides from CSGH and on the use of furcellaran (FUR), which can protect the biopeptides during digestion in the gastrointestinal tract. Therefore, in this study, microcapsules coated with furcellaran and containing CSGH cores were prepared. The structural properties of the sample were determined using FT-IR and SEM analysis. The antioxidant properties of hydrolysate, uncoated, and encapsulated samples were investigated. In vivo analysis included determination of its safety in an animal organism and evaluation of the lipid profile, antioxidant blood status, and mRNA expression of some genes involved in antioxidant status in Wistar rats. The results showed no adverse effects of microencapsulated protein hydrolysates in laboratory animals. Nonetheless, there was a statistically significant rise in the level of total antioxidant status blood serum among animals consuming CSGH and not inducing oxidative stress. This can be viewed as a promising indication of the positive effects of antioxidant properties tested in vivo. The process of CSGH microencapsulation in FUR cause a decrease in antioxidant hydrolysate activity, both in vitro, as well as in healthy Wistar rats. When considering the results of the presented diverse therapeutic potential, further research on CSGH being a potential bioactive peptide source used as a functional food or nutraceutical, but with a different microencapsulation coating, is encouraged.
Joanna Tkaczewska; Ewelina Jamróz; Ewa Piątkowska; Barbara Borczak; Joanna Kapusta-Duch; Małgorzata Morawska. Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study. Nutrients 2019, 11, 2502 .
AMA StyleJoanna Tkaczewska, Ewelina Jamróz, Ewa Piątkowska, Barbara Borczak, Joanna Kapusta-Duch, Małgorzata Morawska. Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study. Nutrients. 2019; 11 (10):2502.
Chicago/Turabian StyleJoanna Tkaczewska; Ewelina Jamróz; Ewa Piątkowska; Barbara Borczak; Joanna Kapusta-Duch; Małgorzata Morawska. 2019. "Furcellaran-Coated Microcapsules as Carriers of Cyprinus carpio Skin-Derived Antioxidant Hydrolysate: An In Vitro and In Vivo Study." Nutrients 11, no. 10: 2502.
The purpose of the article is to identify and estimate the dependency model for the extreme prices of agricultural products listed on the Chicago Mercantile Exchange. The article presents the results of the first stage of research covering the time interval 1975–2010. The selected products are: Corn, soybean and wheat. The analysis of the dependency between extreme price values on the selected futures was based on the estimation of five models of two-dimensional extreme value copulas, namely, the Galambos copula, the Gumbel copula, the Husler–Reiss copula, the Tawn asymmetric copula and the t-EV copula. The next stage of the analysis was to test whether the structure of the dependency described with the estimated copulas is a sufficient approximation of reality, and whether it is suitable for modeling empirical data. The quality of matching the estimated copulas to empirical data of return rates of agricultural products was assessed. For this purpose, the Kendall coefficient was calculated, and the methodology of the empirical combining function was used. The conducted research allowed for the determination of the conduct for this kind of phenomena as it is crucial in the process of investing in derivatives markets. The analyzed phenomena are highly dependent on e.g., financial crises, war, or market speculation but also on drought, fires, rainfall, or even crop oversupply. The conducted analysis is of key importance in terms of balancing agricultural production on a global scale. It should be emphasized that conducting market analysis of agricultural products at the Chicago Mercantile Exchange in the context of competition with the agricultural market of the European Union is of significant importance.
Zofia Gródek-Szostak; Gabriela Malik; Danuta Kajrunajtys; Anna Szeląg-Sikora; Jakub Sikora; Maciej Kuboń; Marcin Niemiec; Joanna Kapusta-Duch. Modeling the Dependency between Extreme Prices of Selected Agricultural Products on the Derivatives Market Using the Linkage Function. Sustainability 2019, 11, 4144 .
AMA StyleZofia Gródek-Szostak, Gabriela Malik, Danuta Kajrunajtys, Anna Szeląg-Sikora, Jakub Sikora, Maciej Kuboń, Marcin Niemiec, Joanna Kapusta-Duch. Modeling the Dependency between Extreme Prices of Selected Agricultural Products on the Derivatives Market Using the Linkage Function. Sustainability. 2019; 11 (15):4144.
Chicago/Turabian StyleZofia Gródek-Szostak; Gabriela Malik; Danuta Kajrunajtys; Anna Szeląg-Sikora; Jakub Sikora; Maciej Kuboń; Marcin Niemiec; Joanna Kapusta-Duch. 2019. "Modeling the Dependency between Extreme Prices of Selected Agricultural Products on the Derivatives Market Using the Linkage Function." Sustainability 11, no. 15: 4144.
Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.
Joanna Kapusta-Duch; Anna Szeląg-Sikora; Jakub Sikora; Marcin Niemiec; Zofia Gródek-Szostak; Maciej Kuboń; Teresa Leszczyńska; Barbara Borczak. Health-Promoting Properties of Fresh and Processed Purple Cauliflower. Sustainability 2019, 11, 4008 .
AMA StyleJoanna Kapusta-Duch, Anna Szeląg-Sikora, Jakub Sikora, Marcin Niemiec, Zofia Gródek-Szostak, Maciej Kuboń, Teresa Leszczyńska, Barbara Borczak. Health-Promoting Properties of Fresh and Processed Purple Cauliflower. Sustainability. 2019; 11 (15):4008.
Chicago/Turabian StyleJoanna Kapusta-Duch; Anna Szeląg-Sikora; Jakub Sikora; Marcin Niemiec; Zofia Gródek-Szostak; Maciej Kuboń; Teresa Leszczyńska; Barbara Borczak. 2019. "Health-Promoting Properties of Fresh and Processed Purple Cauliflower." Sustainability 11, no. 15: 4008.
Globalization of the food market is associated with the possibility of selling products into newer markets. However, it is also associated with the necessity to ensure proper quality products. Quality defined by the ISO 9001:2015 standard consists of factors that are part of customers’ expectations concerning the safety of products and the technology of their manufacture. Currently, consumers are looking for products with defined and reproducible sensory properties, in which the content of harmful substances is below the critical values specified by legislation. This is observable particularly in developed countries. The second quality factor is the use of a production technology where negative environmental impacts are reduced. Recently, issues associated with protecting workers’ rights and social needs have also become very important. In successive versions of quality management systems, such as GLOBAL G.A.P. or SAI Platform, social issues are becoming more and more important. The aim of this study was to assess the role of risk analysis for social practices in small farms in building a quality management system. Surveys were conducted in 2018. The surveys covered 62 vegetables or fruit farms with a cultivated area of up to 20 ha. Their lack of staff was due to the character of production. Where mechanic production is possible in small farms, family members can secure workforce demand. To achieve the research objective, a risk analysis was carried out for the implementation of social practices according to the guidelines of the ISO 31000:2018 standard. The criteria and inventory of identified risks were carried out, based on the guidelines of GLOBAL G.A.P. Risk Assessments on Social Practice (GRASP). Based on the identified risks, the areas relating to social practices, which require improvement in order to satisfy compliance with the GLOBAL G.A.P. standard, were indicated. The results of the conducted research pointed to a high risk of good social practices not being carried out and not meeting compliance with the requirements of the GLOBAL G.A.P. standard. The most important identified problems are associated with the deficiency of competent workers as well as the lack of facilities where workers can rest, eat and drink. A considerable problem is the conformity of employment contracts with local legislation and ensuring that work time and rest time are consistent with the law. In conditions of small farms in Poland, the problem with ensuring compliance with the standard in question is often the small number of workers. Creating an organized quality management system in the area of social practices is difficult in these cases, and sometimes even impossible.
Marcin Niemiec; Monika Komorowska; Anna Szeląg-Sikora; Jakub Sikora; Maciej Kuboń; Zofia Gródek-Szostak; Joanna Kapusta-Duch. Risk Assessment for Social Practices in Small Vegetable farms in Poland as a Tool for the Optimization of Quality Management Systems. Sustainability 2019, 11, 3913 .
AMA StyleMarcin Niemiec, Monika Komorowska, Anna Szeląg-Sikora, Jakub Sikora, Maciej Kuboń, Zofia Gródek-Szostak, Joanna Kapusta-Duch. Risk Assessment for Social Practices in Small Vegetable farms in Poland as a Tool for the Optimization of Quality Management Systems. Sustainability. 2019; 11 (14):3913.
Chicago/Turabian StyleMarcin Niemiec; Monika Komorowska; Anna Szeląg-Sikora; Jakub Sikora; Maciej Kuboń; Zofia Gródek-Szostak; Joanna Kapusta-Duch. 2019. "Risk Assessment for Social Practices in Small Vegetable farms in Poland as a Tool for the Optimization of Quality Management Systems." Sustainability 11, no. 14: 3913.
Barbara Borczak; Joanna Kapusta-Duch; Edyta Kutyła-Kupidura; Marek Sikora; Elżbieta Sikora. Nutritional properties of sugar-free wheat-flour cookies. Zeszyty Problemowe Postępów Nauk Rolniczych 2018, 21 -28.
AMA StyleBarbara Borczak, Joanna Kapusta-Duch, Edyta Kutyła-Kupidura, Marek Sikora, Elżbieta Sikora. Nutritional properties of sugar-free wheat-flour cookies. Zeszyty Problemowe Postępów Nauk Rolniczych. 2018; (595):21-28.
Chicago/Turabian StyleBarbara Borczak; Joanna Kapusta-Duch; Edyta Kutyła-Kupidura; Marek Sikora; Elżbieta Sikora. 2018. "Nutritional properties of sugar-free wheat-flour cookies." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 595: 21-28.
Barbara Borczak; Joanna Kapusta-Duch; Marek Sikora; Elżbieta Sikora. Wskaźnik strawności oraz zawartość frakcji skrobi w popularnych produktach przekąskowych bezglutenowych. Zeszyty Problemowe Postępów Nauk Rolniczych 2018, 13 -19.
AMA StyleBarbara Borczak, Joanna Kapusta-Duch, Marek Sikora, Elżbieta Sikora. Wskaźnik strawności oraz zawartość frakcji skrobi w popularnych produktach przekąskowych bezglutenowych. Zeszyty Problemowe Postępów Nauk Rolniczych. 2018; (595):13-19.
Chicago/Turabian StyleBarbara Borczak; Joanna Kapusta-Duch; Marek Sikora; Elżbieta Sikora. 2018. "Wskaźnik strawności oraz zawartość frakcji skrobi w popularnych produktach przekąskowych bezglutenowych." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 595: 13-19.
Here, the concept and critical reviews concerning the glycaemic index are presented and the influence on human health with regard to the diets of various glycaemic indices are thoroughly reviewed. It is stated that wheat bread is regarded as high glycaemic index food, with some solutions having been proposed in order to reduce this indicator in three research areas: (i) the raw materials, (ii) the milling process, and (iii) bread-making along with the post-baking processes. Regarding the use of raw materials, future trends in bakery production might include the application of some plants that are rich in antioxidants, along with some selected, edible by-products. Jet milling – with high air pressure – was proposed as a modification of the traditional method. With regard to bread-making, together with the post-baking process, it has been proposed that the kneading time should be reduced, along with extended fermentation, sourdough fermentation, reduced yeast quantity, decreasing bread volume, post-baking processes with the application of freezing and frozen storage before final baking, and a combination of sourdough or dietary fibre with the freezing and frozen storage before final baking. Growing consumer demands have led to the search for more innovative ingredients. In this context, further studies on the impact of newly designed breads on the glycaemic index are required.
Barbara Borczak; Marek Sikora; Elżbieta Sikora; Anna Dobosz; Joanna Kapusta-Duch. Glycaemic index of wheat bread. Starch - Stärke 2017, 70, 1 .
AMA StyleBarbara Borczak, Marek Sikora, Elżbieta Sikora, Anna Dobosz, Joanna Kapusta-Duch. Glycaemic index of wheat bread. Starch - Stärke. 2017; 70 (1-2):1.
Chicago/Turabian StyleBarbara Borczak; Marek Sikora; Elżbieta Sikora; Anna Dobosz; Joanna Kapusta-Duch. 2017. "Glycaemic index of wheat bread." Starch - Stärke 70, no. 1-2: 1.
Brassica vegetables, including cauliflower, are characterized by a high number of valuable metabolites, which act effectively in the cancer chemoprevention, as was already revealed by several studies. This work investigates the effect of the type of container: low density polyethylene (PE-LD) packages and oriented polystyrene (OPS) packages on selected quality parameters in frozen cauliflower. The vegetable was subjected to blanching, freezing and 3 months of storage. At every stage of the experiment, the material was examined in terms of: dry matter, vitamin C, total polyphenols content, and antioxidant activity. Statistical analysis proved that the type of container had no considerable effect on the levels of the aforementioned constituents and antioxidant activity in the freeze-stored vegetables.
Joanna Kapusta-Duch; Teresa Leszczyńska; Barbara Borczak; Adam Florkiewicz; Anna Załubska. Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis). Polish Journal of Food and Nutrition Sciences 2017, 67, 211 -217.
AMA StyleJoanna Kapusta-Duch, Teresa Leszczyńska, Barbara Borczak, Adam Florkiewicz, Anna Załubska. Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis). Polish Journal of Food and Nutrition Sciences. 2017; 67 (3):211-217.
Chicago/Turabian StyleJoanna Kapusta-Duch; Teresa Leszczyńska; Barbara Borczak; Adam Florkiewicz; Anna Załubska. 2017. "Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Cauliflower (Brassica oleracea L. var. botrytis)." Polish Journal of Food and Nutrition Sciences 67, no. 3: 211-217.
Brassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in chill-stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a significant influence on the antioxidant activity of chilled stored sauerkraut.
Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut. Polish Journal of Food and Nutrition Sciences 2017, 67, 137 -144.
AMA StyleJoanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak. Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut. Polish Journal of Food and Nutrition Sciences. 2017; 67 (2):137-144.
Chicago/Turabian StyleJoanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. 2017. "Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut." Polish Journal of Food and Nutrition Sciences 67, no. 2: 137-144.
Carrot is a vegetable that contains many nutrients and has strong antioxidant activity as well as pro-health potential. The level of bioactive compounds is strongly connected with the production chain. The thermal treatment of food products induces several biological, physical and chemical changes. In this study, changes in the levels of iodine, total carotenoids, total polyphenols as well as the antioxidant activity of unpeeled and peeled controls and carrots biofortified with (potassium) iodine (KJ) during cultivation due to the cooking and steaming process were investigated. The use of thermal processes resulted in a lower concentration of iodine in the roots of the control as well as in carrots biofortified with (potassium) iodine. In addition, peeling carrots caused higher losses of this trace element in the control and the biofortified carrots cooked or steamed for various times. In this study, a significant growth of the total carotenoids in peeled carrots biofortified with (potassium) iodine and of the total polyphenols in unpeeled carrots biofortified with (potassium) iodine under the influence of the cooking and steaming processes was observed compared with raw peeled and unpeeled biofortified carrots, respectively. Antioxidant activity significantly increased in the unpeeled and peeled carrots biofortified with (potassium) iodine under all thermal treatments in comparison with the raw unpeeled and peeled biofortified carrots.
Joanna Kapusta-Duch; Renata Bieżanowska-Kopeć; Sylwester Smoleń; Mirosław Pysz; Aneta Kopeć; Ewa Piątkowska; Roksana Rakoczy; Aneta Koronowicz; Łukasz Skoczylas; Teresa Leszczyńska. The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine. Folia Horticulturae 2017, 29, 11 -24.
AMA StyleJoanna Kapusta-Duch, Renata Bieżanowska-Kopeć, Sylwester Smoleń, Mirosław Pysz, Aneta Kopeć, Ewa Piątkowska, Roksana Rakoczy, Aneta Koronowicz, Łukasz Skoczylas, Teresa Leszczyńska. The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine. Folia Horticulturae. 2017; 29 (1):11-24.
Chicago/Turabian StyleJoanna Kapusta-Duch; Renata Bieżanowska-Kopeć; Sylwester Smoleń; Mirosław Pysz; Aneta Kopeć; Ewa Piątkowska; Roksana Rakoczy; Aneta Koronowicz; Łukasz Skoczylas; Teresa Leszczyńska. 2017. "The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine." Folia Horticulturae 29, no. 1: 11-24.
The aim of the study was to evaluate the influence of various chemical forms of iodine (I− and IO3 −) and selenium (SeO3 2− and SeO4 2−) on the nutritional and health-promoting quality of carrot (Daucus carota L.) storage roots. The experiment (conducted in 2012-2014) comprised the soil fertilization of carrot ‘Kazan’ F1 in the following combinations: 1. Control, 2. KI, 3. KIO3, 4. Na2SeO4, 5. Na2SeO3, 6. KI + Na2SeO4, 7. KIO3 + Na2SeO4, 8. KI + Na2SeO3, 9. KIO3+ Na2SeO3. Iodine and selenium were applied twice: before sowing and as top dressing in a total dose of 5 kg I ha−1 and 1 kg Se ha−1. No significant influence of iodine and selenium fertilization was noted with respect to average root weight and leaf yield. Each year, the application of KI + Na2SeO4 negatively affected the content of glucose and total sugars in carrot. An increased sucrose level was noted in the roots of plants treated with KIO3 + Na2SeO4, with a total sugar concentration comparable to the control. Irrespective of the year, carrots fertilized with KI were characterized by the highest accumulation of nitrates (III) – NO2 − in roots. The simultaneous introduction of iodine and selenium compounds (KI + Na2SeO4, KIO3 + Na2SeO4, KI + Na2SeO3 and KIO3 + Na2SeO3) into the soil reduced the content of nitrates (III) in carrot as compared to combinations with the individual application of these compounds. The influence of the tested factors on other analysed parameters (the content of dry weight, nitrates (V), chlorides, oxalates, citrates, free amino acids, carotenoids, phenolic compounds, phenylpropanoids, flavonols and anthocyanins as well as free radical scavenging activity (DPPH) was rather year-dependent.
Sylwester Smoleń; Łukasz Skoczylas; Iwona Ledwożyw-Smoleń; Roksana Rakoczy; Marta Liszka-Skoczylas; Aneta Kopeć; Ewa Piątkowska; Renata Bieżanowska-Kopeć; Aneta Koronowicz; Joanna Kapusta-Duch; Włodzimierz Sady. The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization. Folia Horticulturae 2016, 28, 151 -164.
AMA StyleSylwester Smoleń, Łukasz Skoczylas, Iwona Ledwożyw-Smoleń, Roksana Rakoczy, Marta Liszka-Skoczylas, Aneta Kopeć, Ewa Piątkowska, Renata Bieżanowska-Kopeć, Aneta Koronowicz, Joanna Kapusta-Duch, Włodzimierz Sady. The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization. Folia Horticulturae. 2016; 28 (2):151-164.
Chicago/Turabian StyleSylwester Smoleń; Łukasz Skoczylas; Iwona Ledwożyw-Smoleń; Roksana Rakoczy; Marta Liszka-Skoczylas; Aneta Kopeć; Ewa Piątkowska; Renata Bieżanowska-Kopeć; Aneta Koronowicz; Joanna Kapusta-Duch; Włodzimierz Sady. 2016. "The quality of carrot (Daucus carota L.) cultivated in the field depending on iodine and selenium fertilization." Folia Horticulturae 28, no. 2: 151-164.
The key elements responsible for the quality of food are the technologies used to process raw materials and preserve obtained products. The aim of this paper was to investigate the effect of package type (bags made from low density polyethylene [PE-LD] and the metallized polyethylene terephthalate [PET met/PE foil]) on selected quality parameters of the chilled stored red sauerkraut. Vegetables were analyzed before packaging and after 1, 2, 3 and 4 months of chilled storage in two types of a package. It has been found that the package type used had no statistically significant (P > 0.05) effect on vitamin C, total polyphenols, thiocyanates contents and antioxidant activity of the chilled stored red sauerkraut.Practical ApplicationsRed cabbage is commonly occurring in a diet as an additive to meat dishes and other rich-in-fat products, which favor tumor transformation. Due to high consumption and availability throughout the year cabbage, both fresh and sour could potentially be a significant element in chemoprevention of cancer. Sauerkraut, despite the losses in some components, retains a high nutritional value and is additionally enriched with precious constituents positively affecting the consumers' health. Furthermore, its flavor raises significantly that, in turn, contributes to increasing consumption compared to the raw cabbage. Vegetables are a delicate raw material for storage. Selections of suitable packaging materials guarantee high quality of products with regard to their sensory and nutritional characteristics.
Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut. Journal of Food Processing and Preservation 2016, 41, e13105 .
AMA StyleJoanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak. The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut. Journal of Food Processing and Preservation. 2016; 41 (1):e13105.
Chicago/Turabian StyleJoanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. 2016. "The Effect of Package Type on Selected Parameters of Nutritional Quality of the Chilled Stored Red Sauerkraut." Journal of Food Processing and Preservation 41, no. 1: e13105.
Research covered six variants: control, unfertilized carrots and carrots fertilized with: KIO3, Na2SeO4, Na2SeO3, KIO3 and simultaneously with Na2SeO4, and fertilized with KIO3 and simultaneously Na2SeO3. Carrots enriched with iodate or selenite, or both iodate and selenite, were characterized by higher amount of these minerals. Changes to the content of micro- and macroelements, during the cooking time of the carrots, both in peeled and unpeeled carrots, did not head in the same direction (increase, decrease and no change). However, cooking an unpeeled carrot generally resulted in the increased content of polyphenol and carotenoids. On the other hand, cooking peeled carrots led to a decrease in the content of polyphenol and a general lack of change in carotenoid content in relation to the unpeeled cooked carrot. During cooking, the antioxidant activity of the carrot being assessed changed together with the direction of changes in polyphenol content but not in line with the direction of changes in carotenoids.
Renata Bieżanowska-Kopeć; Mirosław Pysz; Joanna Kapusta-Duch; Aneta Kopeć; Sylwester Smoleń; Aneta Koronowicz; Ewa Piątkowska; Roksana Rakoczy; Łukasz Skoczylas; Teresa Leszczyńska. The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI). International Journal of Food Sciences and Nutrition 2016, 67, 919 -928.
AMA StyleRenata Bieżanowska-Kopeć, Mirosław Pysz, Joanna Kapusta-Duch, Aneta Kopeć, Sylwester Smoleń, Aneta Koronowicz, Ewa Piątkowska, Roksana Rakoczy, Łukasz Skoczylas, Teresa Leszczyńska. The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI). International Journal of Food Sciences and Nutrition. 2016; 67 (8):919-928.
Chicago/Turabian StyleRenata Bieżanowska-Kopeć; Mirosław Pysz; Joanna Kapusta-Duch; Aneta Kopeć; Sylwester Smoleń; Aneta Koronowicz; Ewa Piątkowska; Roksana Rakoczy; Łukasz Skoczylas; Teresa Leszczyńska. 2016. "The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI)." International Journal of Food Sciences and Nutrition 67, no. 8: 919-928.
The low content of iodine (I) and selenium (Se) forms available to plants in soil is one of the main causes of their insufficient transfer in the soil-plant-consumer system. Their deficiency occurs in food in the majority of human and farm animal populations around the world. Plant response to simultaneous fertilization with I and Se has not been investigated in depth. Neither I nor Se is essential for higher plants but can be considered as a beneficial element. The study (conducted in 2012–2014) included soil fertilization of carrot cv. “Kazan F1” in the following combinations: 1. Control; 2. KI; 3. KIO3; 4. Na2SeO4; 5. Na2SeO3; 6. KI+Na2SeO4; 7. KIO3+Na2SeO4; 8. KI+Na2SeO3; 9. KIO3+Na2SeO3. I and Se were applied twice: before sowing and as top-dressing in a total dose of 5 kg I•ha−1 and 1 kg Se•ha−1. No negative effects of I and Se fertilization were noted with respect to carrot yield. Higher accumulation and the uptake by leaves and storage roots of I and Se were obtained after the application of KI than KIO3, as well as of Na2SeO4 than Na2SeO3, respectively. Transfer factor values for leaves and roots were about a dozen times higher for Se than for I. Selenomethionine content in carrot was higher after fertilization with Na2SeO4 than with Na2SeO3. However, it was the application of Na2SeO3, KI+Na2SeO3 and KIO3+Na2SeO3 that resulted in greater evenness within the years and a higher share of Se from selenomethionine in total Se in carrot plants. Consumption of 100 g f.w. of carrots fertilized with KI+Na2SeO3 and KIO3+Na2SeO3 can supply approximately or slightly exceed 100% of the Recommended Daily Allowance for I and Se. Moreover, the molar ratio of I and Se content in carrot fertilized with KI+Na2SeO3 and KIO3+Na2SeO3 was the best among the research plots.
Sylwester Smoleń; Łukasz Skoczylas; Iwona Ledwożyw-Smoleń; Roksana Rakoczy; Aneta Kopeć; Ewa Piątkowska; Renata Bieżanowska-Kopeć; Aneta Koronowicz; Joanna Kapusta-Duch. Biofortification of Carrot (Daucus carota L.) with Iodine and Selenium in a Field Experiment. Frontiers in Plant Science 2016, 7, 730 .
AMA StyleSylwester Smoleń, Łukasz Skoczylas, Iwona Ledwożyw-Smoleń, Roksana Rakoczy, Aneta Kopeć, Ewa Piątkowska, Renata Bieżanowska-Kopeć, Aneta Koronowicz, Joanna Kapusta-Duch. Biofortification of Carrot (Daucus carota L.) with Iodine and Selenium in a Field Experiment. Frontiers in Plant Science. 2016; 7 ():730.
Chicago/Turabian StyleSylwester Smoleń; Łukasz Skoczylas; Iwona Ledwożyw-Smoleń; Roksana Rakoczy; Aneta Kopeć; Ewa Piątkowska; Renata Bieżanowska-Kopeć; Aneta Koronowicz; Joanna Kapusta-Duch. 2016. "Biofortification of Carrot (Daucus carota L.) with Iodine and Selenium in a Field Experiment." Frontiers in Plant Science 7, no. : 730.
Changes in the levels of glucosinolates and their degradation products in selected Brassica vegetables due to the cooking process were investigated. The purple cauliflower was found to be the best source of aliphatic and indole glucosinolates, and it was also abundant in compounds such as sinigrin, glucoraphanin and glucobrassicin. As a result of cooking rutabaga, green cauliflower and purple cauliflower, a significant decrease was noted in total glucosinolates (6.6, 68.9 and 69.2%, respectively) compared to raw vegetables. The hydrothermal processing applied led to a decline in the sum of indoles and isothiocyanates of 48.5 and 11.0%, respectively, in green cauliflower; and of 75.8 and 42.4%, respectively, in purple cauliflower; whereas, in rutabaga it led to an increase of 142.9 and 329.4%, respectively, compared with raw vegetables.
Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods 2016, 23, 412 -422.
AMA StyleJoanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. Journal of Functional Foods. 2016; 23 ():412-422.
Chicago/Turabian StyleJoanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. 2016. "Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables." Journal of Functional Foods 23, no. : 412-422.
Kale has a great nutritive value, very high antioxidant activity and pro-healthy potential. The level of phytochemicals and related bioactive compounds are strongly dependent on pre and postharvest stages of production chain (domestic or industrial). The study investigated changes in the levels of vitamin C, β-carotene, total polyphenols, antioxidant activity, degradation products of glucosinolates as well as nitrates and nitrites in the kale due to the conventional cooking process. As a result of cooking kale, a significant decrease was noted in the content of vitamin C, polyphenols, diindolilometan, indole-3-acetic acid and nitrate and nitrites, and a significant growth in the content of β-carotene, indole-3-carbinol, indole-3-acetonitrile, total indoles and total isothiocyanate compared with the raw vegetable. It has been found that kale, fresh and cooked, had similar antioxidative potential. Brassica species are commonly occurring in a diet as an additive to meat dishes and other rich-in-fat products, which favor tumor transformation. Due to their high consumption and availability over the whole year, brassicas may potentially be a crucial element in chemoprevention of cancer. The weakness of vegetables is their seasonal availability and fact that they are perishable. During processing of these vegetables for food preparation the most commonly used technique is cooking. Food technology is focused on discovering and establishing the methods of food processing, which will least affect their chemical composition. It is very important to know how to optimize, e.g., conventional cooking process to preserve beneficial and bioactive compounds of vegetables.
Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale (Brassica oleraceaVar.acephala). Journal of Food Processing and Preservation 2016, 40, 1280 -1288.
AMA StyleJoanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak. Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale (Brassica oleraceaVar.acephala). Journal of Food Processing and Preservation. 2016; 40 (6):1280-1288.
Chicago/Turabian StyleJoanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak. 2016. "Effect of Culinary Treatment on Changes in the Contents of Selected Nutrients and Non-Nutrients in Curly Kale (Brassica oleraceaVar.acephala)." Journal of Food Processing and Preservation 40, no. 6: 1280-1288.
Iodine is one of the trace elements which are essential for mammalian life. The major objective of iodine biofortification of plants is to obtain food rich in this trace element, which may increase its consumption by various populations. Additionally, it may reduce the risk of iodine deficiency diseases. In this research for the first time we have assessed the bioavailability of iodine from raw or cooked carrot biofortified with this trace element on iodine concentration in selected tissues and various biochemical parameters as well as mRNA expression of some genes involved in iodine metabolism in Wistar rats. Statistically, a significantly higher iodine level was determined in urine, faeces and selected tissues of rats fed a diet containing biofortified raw carrot as compared to a diet without iodine and a diet containing control cooked carrot. Biofortified raw carrot significantly increased triiodothyronine concentration as compared to animals from other experimental groups. The highest thyroid stimulating hormone level was determined in rats fed control cooked carrots. mRNA expression of selected genes was affected by different dietary treatment in rats’ hearts. Biofortified raw and cooked carrot could be taken into account as a potential source of iodine in daily diets to prevent iodine deficiency in various populations.
Ewa Piątkowska; Aneta Kopeć; Renata Bieżanowska-Kopeć; Mirosław Pysz; Joanna Kapusta-Duch; Aneta Agnieszka Koronowicz; Sylwester Smoleń; Łukasz Skoczylas; Iwona Ledwożyw-Smoleń; Roksana Rakoczy; Edyta Maślak. The Impact of Carrot Enriched in Iodine through Soil Fertilization on Iodine Concentration and Selected Biochemical Parameters in Wistar Rats. PLoS ONE 2016, 11, e0152680 .
AMA StyleEwa Piątkowska, Aneta Kopeć, Renata Bieżanowska-Kopeć, Mirosław Pysz, Joanna Kapusta-Duch, Aneta Agnieszka Koronowicz, Sylwester Smoleń, Łukasz Skoczylas, Iwona Ledwożyw-Smoleń, Roksana Rakoczy, Edyta Maślak. The Impact of Carrot Enriched in Iodine through Soil Fertilization on Iodine Concentration and Selected Biochemical Parameters in Wistar Rats. PLoS ONE. 2016; 11 (4):e0152680.
Chicago/Turabian StyleEwa Piątkowska; Aneta Kopeć; Renata Bieżanowska-Kopeć; Mirosław Pysz; Joanna Kapusta-Duch; Aneta Agnieszka Koronowicz; Sylwester Smoleń; Łukasz Skoczylas; Iwona Ledwożyw-Smoleń; Roksana Rakoczy; Edyta Maślak. 2016. "The Impact of Carrot Enriched in Iodine through Soil Fertilization on Iodine Concentration and Selected Biochemical Parameters in Wistar Rats." PLoS ONE 11, no. 4: e0152680.
This study aims at evaluating the impact of wild-grown fruits (elderberry, sea-buckthorn, rowan and hawthorn) on the nutritional properties of wheat-flour breads.The following parameters were measured: the content of the total starch (TS), slowly digestible starch (SDS), rapidly digestible starch (RDS), resistant starch (RS), the starch digestion index (SDI), the chemical composition (dry matter, protein, fat, dietary fiber and ash).The breads enriched with wild-grown fruits had higher nutritional value due to significantly higher contents of fat and dietary fiber as well as ash in comparison with the control bread.Bread with sea-buckthorn had the lowest value of total starch (TS). All enriched breads had significantly lower content of rapidly digestible starch (RDS), except the hawthorn bread. Only the sea-buckthorn bread had significantly higher amount of slowly digestible starch (SDS), while the elderberry bread had significantly higher content of resistant starch (RS). Elderberry and sea-buckthorn breads had the lowest starch digestion index (SDI).The bread with elderberry fruits had the highest content of total polyphenols. All enriched breads had much greater antioxidant capacities than the control bread. The breads with elderberry exerted the strongest antioxidant capacity.
Barbara Borczak; Elżbieta Sikora; Marek Sikora; Joanna Kapusta-Duch; Edyta M. Kutyła‐Kupidura; Maria Fołta. Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits. Starch - Stärke 2016, 68, 675 -682.
AMA StyleBarbara Borczak, Elżbieta Sikora, Marek Sikora, Joanna Kapusta-Duch, Edyta M. Kutyła‐Kupidura, Maria Fołta. Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits. Starch - Stärke. 2016; 68 (7-8):675-682.
Chicago/Turabian StyleBarbara Borczak; Elżbieta Sikora; Marek Sikora; Joanna Kapusta-Duch; Edyta M. Kutyła‐Kupidura; Maria Fołta. 2016. "Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits." Starch - Stärke 68, no. 7-8: 675-682.