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Mr. Bartosz Kulczyński
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland

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0 Antioxidants
0 Nutrition
0 phytochemicals
0 antioxidant activity
0 polyphenols

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bioactive compounds
pumpkin
polyphenols
Antioxidants
carotenoids
Nutrition
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phytochemicals

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Journal article
Published: 08 July 2021 in Nutrients
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Because the world’s population is deficient in dietary calcium, it is important to search for new sources of this essential mineral for the bones and the entire body. One of the innovative foods that could act as such a source is pumpkin enriched with calcium lactate by means of osmotic dehydration. Providing the body with easily absorbable calcium may have beneficial effects on the reconstruction of bone tissue. Postmenopausal osteoporosis is associated with body weight and fat mass gain, and the aim of the present study was to evaluate the effect of consuming enriched pumpkin on the levels of adipokines and cytokines produced by the adipose tissue. This study was conducted on 12-month-old female Wistar rats that received nutritional intervention for 12 weeks. After termination of the rats, the levels of leptin, adiponectin, interleukin 31 and interleukin 33 in serum and adipose tissue were determined, and the femurs were examined histopathologically. It was demonstrated that calcium-enriched pumpkin reduced bone marrow femoral adipocytes and also markedly decreased serum leptin levels in groups of rats after ovariectomy, which was associated with a decrease of fat content. Additionally, it seems that calcium-enriched pumpkin may reduce body weight gain often observed after menopause.

ACS Style

Natalia Wawrzyniak; Joanna Suliburska; Bartosz Kulczyński; Paweł Kołodziejski; Paweł Kurzawa; Anna Gramza-Michałowska. Calcium-Enriched Pumpkin Affects Serum Leptin Levels and Fat Content in a Rat Model of Postmenopausal Osteoporosis. Nutrients 2021, 13, 2334 .

AMA Style

Natalia Wawrzyniak, Joanna Suliburska, Bartosz Kulczyński, Paweł Kołodziejski, Paweł Kurzawa, Anna Gramza-Michałowska. Calcium-Enriched Pumpkin Affects Serum Leptin Levels and Fat Content in a Rat Model of Postmenopausal Osteoporosis. Nutrients. 2021; 13 (7):2334.

Chicago/Turabian Style

Natalia Wawrzyniak; Joanna Suliburska; Bartosz Kulczyński; Paweł Kołodziejski; Paweł Kurzawa; Anna Gramza-Michałowska. 2021. "Calcium-Enriched Pumpkin Affects Serum Leptin Levels and Fat Content in a Rat Model of Postmenopausal Osteoporosis." Nutrients 13, no. 7: 2334.

Journal article
Published: 30 April 2021 in Applied Sciences
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Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods.

ACS Style

Anna Gramza-Michałowska; Bartosz Kulczyński; Marta Skopiec; Joanna Kobus-Cisowska; Anna Brzozowska. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Applied Sciences 2021, 11, 4123 .

AMA Style

Anna Gramza-Michałowska, Bartosz Kulczyński, Marta Skopiec, Joanna Kobus-Cisowska, Anna Brzozowska. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Applied Sciences. 2021; 11 (9):4123.

Chicago/Turabian Style

Anna Gramza-Michałowska; Bartosz Kulczyński; Marta Skopiec; Joanna Kobus-Cisowska; Anna Brzozowska. 2021. "The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery." Applied Sciences 11, no. 9: 4123.

Journal article
Published: 19 January 2021 in Sustainability
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Food waste is a pressing problem in Western countries. Increased food waste production directly affects environmental changes and pollution, including greenhouse gas emissions and contamination with packaging. In Poland, 9.2 million tons of food is lost annually, 53% of which is produced by consumers. To minimize food waste by consumers, it is necessary to understand the factors affecting the behaviors associated with food wasting. This work is focused on investigating the causes and behaviors related to food wasting, and determining the kinds of food that are wasted in Polish households run by women that possess a high awareness of well-being. It was found that most of the respondents who took part in the survey admitted that their households did waste food. It was shown that there is a positive correlation between the number of people living in a household and the amount of food wasted. It was also confirmed that age has an impact on the amount of food discarded by Polish women, because respondents over 37 years of age wasted less food and more often declared a lack of wasting compared to others. In households, fresh food with short expiry dates, including vegetables, fruit, bread, and meat, was wasted the most. The most important factors directly influencing the amount of wasted food were: purchasing too much food, a lack of expiry-date control, a lack of planning of purchases and menus, and a lack of ideas for using food residues. The main element affecting waste is purchasing too much food, most often resulting from susceptibility to promotions, willingness to buy in stock, and a lack of prior planning. Understanding the mechanisms of waste allows households to take actions to effectively reduce it, and therefore ensure greater food security in the world.

ACS Style

Jagoda Jungowska; Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being. Sustainability 2021, 13, 976 .

AMA Style

Jagoda Jungowska, Bartosz Kulczyński, Andrzej Sidor, Anna Gramza-Michałowska. Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being. Sustainability. 2021; 13 (2):976.

Chicago/Turabian Style

Jagoda Jungowska; Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. 2021. "Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being." Sustainability 13, no. 2: 976.

Journal article
Published: 31 October 2020 in Food Chemistry
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Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim of this study was to examine the effect of osmotic dehydration as a method of pumpkin flesh 'Melon Yellow' (Cucurbita maxima) fortification with calcium. The studies showed for the first time that by selecting the appropriate process conditions it is possible to significantly increase the level of calcium in plant matrice. The highest calcium content was found in the pumpkin pulp dehydrated in 50% xylitol and inulin solutions with a calcium carbonate (5%), where the process was conducted for 120 min at 30 °C (1,380.4 and 1,328.4 mg Ca/100 g). Therefore, study has shown an innovative application of the osmotic dehydration process for the design of food with health-promoting properties, including for those at risk of osteoporosis.

ACS Style

Bartosz Kulczyński; Joanna Suliburska; Monika Rybarczyk; Anna Gramza-Michałowska. The effect of osmotic dehydration conditions on the calcium content in plant matrice. Food Chemistry 2020, 343, 128519 .

AMA Style

Bartosz Kulczyński, Joanna Suliburska, Monika Rybarczyk, Anna Gramza-Michałowska. The effect of osmotic dehydration conditions on the calcium content in plant matrice. Food Chemistry. 2020; 343 ():128519.

Chicago/Turabian Style

Bartosz Kulczyński; Joanna Suliburska; Monika Rybarczyk; Anna Gramza-Michałowska. 2020. "The effect of osmotic dehydration conditions on the calcium content in plant matrice." Food Chemistry 343, no. : 128519.

Journal article
Published: 11 February 2020 in Sustainability
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Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.

ACS Style

Bartosz Kulczyński; Anna Gramza-Michałowska; Jolanta B. Królczyk. Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). Sustainability 2020, 12, 1305 .

AMA Style

Bartosz Kulczyński, Anna Gramza-Michałowska, Jolanta B. Królczyk. Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). Sustainability. 2020; 12 (4):1305.

Chicago/Turabian Style

Bartosz Kulczyński; Anna Gramza-Michałowska; Jolanta B. Królczyk. 2020. "Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)." Sustainability 12, no. 4: 1305.

Review
Published: 21 January 2020 in Journal of Clinical Medicine
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Recently, the Paleolithic diet became popular due to its possible health benefits. Several, albeit not all, studies suggested that the consumption of the Paleolithic diet might improve glucose tolerance, decrease insulin secretion, and increase insulin sensitivity. Therefore, the aim of this meta-analysis was to compare the effect of the Paleolithic diet with other types of diets on glucose and insulin homeostasis in subjects with altered glucose metabolism. Four databases (PubMed, Web of Sciences, Scopus, and the Cochrane Library) were searched to select studies in which the effects of the Paleolithic diet on fasting glucose and insulin levels, glycated hemoglobin (HbA1c), homeostasis model assessment of insulin resistance (HOMA-IR), and area under the curve (AUC 0–120) for glucose and insulin during the oral glucose tolerance test were assessed. In total, four studies with 98 subjects which compared the effect of the Paleolithic diet with other types of diets (the Mediterranean diet, diabetes diet, and a diet recommended by the Dutch Health Council) were included in this meta-analysis. The Paleolithic diet did not differ from other types of diets with regard to its effect on fasting glucose (standardized mean difference (SMD): −0.343, 95% confidence interval (CI): −0.867, 0.181, p = 0.200) and insulin (SMD: −0.141; 95% CI: −0.599, 0.318; p = 0.548) levels. In addition, there were no differences between the Paleolithic diet and other types of diets in HOMA-IR (SMD: −0.151; 95% CI: −0.610, 0.309; p = 0.521), HbA1c (SMD: −0.380; 95% CI: −0.870, 0.110; p = 0.129), AUC 0–120 glucose (SMD: −0.558; 95% CI: −1.380, 0.264; p = 0.183), and AUC 0–120 insulin (SMD: −0.068; 95% CI: −0.526, 0.390; p = 0.772). In conclusion, the Paleolithic diet did not differ from other types of diets commonly perceived as healthy with regard to effects on glucose and insulin homeostasis in subjects with altered glucose metabolism.

ACS Style

Małgorzata Jamka; Bartosz Kulczyński; Agata Juruć; Anna Gramza-Michałowska; Caroline S. Stokes; Jarosław Walkowiak. The Effect of the Paleolithic Diet vs. Healthy Diets on Glucose and Insulin Homeostasis: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Journal of Clinical Medicine 2020, 9, 296 .

AMA Style

Małgorzata Jamka, Bartosz Kulczyński, Agata Juruć, Anna Gramza-Michałowska, Caroline S. Stokes, Jarosław Walkowiak. The Effect of the Paleolithic Diet vs. Healthy Diets on Glucose and Insulin Homeostasis: A Systematic Review and Meta-Analysis of Randomized Controlled Trials. Journal of Clinical Medicine. 2020; 9 (2):296.

Chicago/Turabian Style

Małgorzata Jamka; Bartosz Kulczyński; Agata Juruć; Anna Gramza-Michałowska; Caroline S. Stokes; Jarosław Walkowiak. 2020. "The Effect of the Paleolithic Diet vs. Healthy Diets on Glucose and Insulin Homeostasis: A Systematic Review and Meta-Analysis of Randomized Controlled Trials." Journal of Clinical Medicine 9, no. 2: 296.

Research article
Published: 01 January 2020 in CyTA - Journal of Food
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Pumpkin is a genus of plants belonging to the Cucurbitaceae family comprising several species, the most common of which are Cucurbita maxima, Cucurbita pepo, Cucurbita moschata. Pumpkins are characterized by a high content of carotenoids, polyphenolic compounds, mineral components, and vitamin C. The level of bioactive compounds is affected by the pumpkin cultivar, which determines its antioxidant properties. In this study, the antioxidant potential of 19 pumpkin cultivars of Cucurbita pepo and Cucurbita moschata species was determined and compared using ABTS, DPPH, FRAP, chelating activity and ORAC assay. Results of the study confirmed the high diversity of pumpkin cultivars in terms of their antioxidant activity. It was also shown that the antioxidant activity is more affected by the type of cultivar than by the pumpkin species. The obtained results indicate that cultivars such as ‘Delicata’, ‘Baby Boo’, ‘Cream of the Crop’ were characterized by particularly high antioxidant activity.

ACS Style

Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species. CyTA - Journal of Food 2020, 18, 472 -484.

AMA Style

Bartosz Kulczyński, Andrzej Sidor, Anna Gramza-Michałowska. Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species. CyTA - Journal of Food. 2020; 18 (1):472-484.

Chicago/Turabian Style

Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. 2020. "Antioxidant potential of phytochemicals in pumpkin varieties belonging to Cucurbita moschata and Cucurbita pepo species." CyTA - Journal of Food 18, no. 1: 472-484.

Journal article
Published: 12 December 2019 in Molecules
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The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm−1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm−1), and the lowest when the s/v ratio was 0.126 cm−1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.

ACS Style

Dominik Kmiecik; Monika Fedko; Aleksander Siger; Bartosz Kulczyński. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019, 24, 4555 .

AMA Style

Dominik Kmiecik, Monika Fedko, Aleksander Siger, Bartosz Kulczyński. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules. 2019; 24 (24):4555.

Chicago/Turabian Style

Dominik Kmiecik; Monika Fedko; Aleksander Siger; Bartosz Kulczyński. 2019. "Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil." Molecules 24, no. 24: 4555.

Journal article
Published: 04 September 2019 in Molecules
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Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widely used in the food industry for the production of pastries, baked goods, juices, jams, marinades, and baby food. The content of carotenoids in the pumpkin has been documented in a large number of publications. However, so far there has been no complex analysis of the profile of other bioactive compounds. This article analyses 11 pumpkin cultivars of the Cucurbita maxima Duchesne species. It compares the chemical composition of the pulp and analyses the content of bioactive compounds such as carotenoids, polyphenols (flavonols and phenolic acids), tocopherols, minerals (K, Ca, Mg, Na, Fe, Zn, Cu, Mn), vitamins (C, B1, folates). In view of available information, the study provides an innovative approach. The analysis showed high diversity in the concentration of individual components between the cultivars. The research proved that pumpkin pulp was not only a source of carotenoids but also other bioactive compounds.

ACS Style

Bartosz Kulczyński; Anna Gramza-Michałowska. The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars. Molecules 2019, 24, 3212 .

AMA Style

Bartosz Kulczyński, Anna Gramza-Michałowska. The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars. Molecules. 2019; 24 (18):3212.

Chicago/Turabian Style

Bartosz Kulczyński; Anna Gramza-Michałowska. 2019. "The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars." Molecules 24, no. 18: 3212.

Review
Published: 22 August 2019 in Antioxidants
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Meat and meat products have a high nutritional value. Besides major components, meat is rich in bioactive components, primarily taurine, l-carnitine, choline, alpha-lipoic acid, conjugated linoleic acid, glutathione, creatine, coenzyme Q10 and bioactive peptides. Many studies have reported their antioxidant and health-promoting properties connected with their lipid-lowering, antihypertensive, anti-inflammatory, immunomodulatory activity and protecting the organism against oxidative stress. The antioxidant activity of meat components results, among others, from the capability of scavenging reactive oxygen and nitrogen species, forming complexes with metal ions and protecting cells against damage. This review is focused to gather accurate information about meat components with antioxidant and biological activity.

ACS Style

Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants 2019, 8, 335 .

AMA Style

Bartosz Kulczyński, Andrzej Sidor, Anna Gramza-Michałowska. Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products. Antioxidants. 2019; 8 (9):335.

Chicago/Turabian Style

Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. 2019. "Characteristics of Selected Antioxidative and Bioactive Compounds in Meat and Animal Origin Products." Antioxidants 8, no. 9: 335.

Journal article
Published: 14 August 2019 in Molecules
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Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C. moschata species in terms of the bioactive compound content (carotenoids, phenolic acids, flavonols, minerals and vitamins) and to demonstrate whether the variety has an effect on the chemical composition. To date, no such extensive research has been carried out in this area. The research revealed that the pumpkin pulp had high content of carotenoids. In nearly all cases lutein was the most abundant carotenoid. Numerous phenolic acids and flavonols were also identified. All the cultivars contained gallic acid, protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, chlorogenic acid, caffeic acid, and rutin. The pumpkin pulp also contained alpha- and gamma-tocopherol. No beta- or delta-tocopherol was found. Potassium, calcium, and sodium were the most abundant minerals. The research also proved that the profile of bioactive compounds in the pumpkin pulp was considerably diversified and depended on the species and cultivar.

ACS Style

Bartosz Kulczyński; Anna Gramza-Michałowska. The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars. Molecules 2019, 24, 2945 .

AMA Style

Bartosz Kulczyński, Anna Gramza-Michałowska. The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars. Molecules. 2019; 24 (16):2945.

Chicago/Turabian Style

Bartosz Kulczyński; Anna Gramza-Michałowska. 2019. "The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars." Molecules 24, no. 16: 2945.

Review
Published: 31 May 2019 in Nutrients
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Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.

ACS Style

Bartosz Kulczyński; Joanna Kobus-Cisowska; Maciej Taczanowski; Dominik Kmiecik; Anna Gramza-Michałowska. The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge. Nutrients 2019, 11, 1242 .

AMA Style

Bartosz Kulczyński, Joanna Kobus-Cisowska, Maciej Taczanowski, Dominik Kmiecik, Anna Gramza-Michałowska. The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge. Nutrients. 2019; 11 (6):1242.

Chicago/Turabian Style

Bartosz Kulczyński; Joanna Kobus-Cisowska; Maciej Taczanowski; Dominik Kmiecik; Anna Gramza-Michałowska. 2019. "The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge." Nutrients 11, no. 6: 1242.

Original paper
Published: 12 March 2019 in Journal of Food Measurement and Characterization
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This paper presents a study on the antiradical properties of red fruits commonly consumed in Europe, i.e. strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry (Rubus fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum) extracts by various in vitro tests as well as the determination of qualitative and quantitative features of their phenolic compounds. Our results indicated richness of red fruits in phenolic compounds and variability of their chemical mixtures dominated generally by anthocyanins, ellagic acid and their derivatives. The selected fruit extracts exhibited notable antiradical activity by DPPH, ABTS, ORAC and PCL assays with significant correlation to phenolic content and remarkable influence of the chemical composition. This investigation indicated that the red fruits examined constitute prosperous natural sources of antiradical substances of high value which would benefit the product quality and consumers’ health.

ACS Style

Anna Gramza-Michałowska; Marzena Bueschke; Bartosz Kulczyński; Anna Gliszczyńska-Świgło; Dominik Kmiecik; Agnieszka Bilska; Małgorzata Purłan; Lucyna Wałęsa; Michał Ostrowski; Magdalena Filipczuk; Anna Jędrusek-Golińska. Phenolic compounds and multivariate analysis of antiradical properties of red fruits. Journal of Food Measurement and Characterization 2019, 13, 1739 -1747.

AMA Style

Anna Gramza-Michałowska, Marzena Bueschke, Bartosz Kulczyński, Anna Gliszczyńska-Świgło, Dominik Kmiecik, Agnieszka Bilska, Małgorzata Purłan, Lucyna Wałęsa, Michał Ostrowski, Magdalena Filipczuk, Anna Jędrusek-Golińska. Phenolic compounds and multivariate analysis of antiradical properties of red fruits. Journal of Food Measurement and Characterization. 2019; 13 (3):1739-1747.

Chicago/Turabian Style

Anna Gramza-Michałowska; Marzena Bueschke; Bartosz Kulczyński; Anna Gliszczyńska-Świgło; Dominik Kmiecik; Agnieszka Bilska; Małgorzata Purłan; Lucyna Wałęsa; Michał Ostrowski; Magdalena Filipczuk; Anna Jędrusek-Golińska. 2019. "Phenolic compounds and multivariate analysis of antiradical properties of red fruits." Journal of Food Measurement and Characterization 13, no. 3: 1739-1747.

Journals
Published: 01 February 2019 in Food & Function
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The aim of the present study was to develop a novel type of probiotic chocolate with the additiveBacillus coagulansbacteria and determine the concentration of polyphenols and their bioaccessibility.

ACS Style

Joanna Kobus-Cisowska; Daria Szymanowska; Paulina Maciejewska; Oskar Szczepaniak; Dominik Kmiecik; Anna Gramza-Michałowska; Bartosz Kulczyński; Judyta Cielecka-Piontek. Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients. Food & Function 2019, 10, 997 -1006.

AMA Style

Joanna Kobus-Cisowska, Daria Szymanowska, Paulina Maciejewska, Oskar Szczepaniak, Dominik Kmiecik, Anna Gramza-Michałowska, Bartosz Kulczyński, Judyta Cielecka-Piontek. Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients. Food & Function. 2019; 10 (2):997-1006.

Chicago/Turabian Style

Joanna Kobus-Cisowska; Daria Szymanowska; Paulina Maciejewska; Oskar Szczepaniak; Dominik Kmiecik; Anna Gramza-Michałowska; Bartosz Kulczyński; Judyta Cielecka-Piontek. 2019. "Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients." Food & Function 10, no. 2: 997-1006.

Food technology
Published: 01 January 2019 in Ciência Rural
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The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus spears (Asparagus officinalis). The five genotypes (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim and Eposs) and three growing conditions of asparagus spears (Asparagus officinalis) were investigated. The polyphenols were determined by applying the HPLC-DAD system. The obtained results were subjected to the principal component analysis. Among the analyzed asparagus samples cv. Grolim contained the highest amounts of phenolic acids and flavonols. The varied quantitative and qualitative composition of polyphenolics resulted most probably from changes occurring during vegetation, such as a lack of access to light in the case of white asparagus and limited access to light in purple asparagus. The scavenging activity on DPPH radicals by asparagus extract is dependent on the variety and color and was the greatest for green asparagus samples. Similar green extracts scavenged ABTS radicals to the highest degree. Results of this study suggested that asparagus may constitute a good source of natural antioxidants to be used in our diet as well as by industries for functional food formulations.

ACS Style

Joanna Kobus-Cisowska; Daria Szymanowska; Oskar Marek Szczepaniak; Anna Gramza-Michałowska; Dominik Kmiecik; Bartosz Kulczyński; Piotr Szulc; Paweł Górnaś. Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential. Ciência Rural 2019, 49, 1 .

AMA Style

Joanna Kobus-Cisowska, Daria Szymanowska, Oskar Marek Szczepaniak, Anna Gramza-Michałowska, Dominik Kmiecik, Bartosz Kulczyński, Piotr Szulc, Paweł Górnaś. Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential. Ciência Rural. 2019; 49 (4):1.

Chicago/Turabian Style

Joanna Kobus-Cisowska; Daria Szymanowska; Oskar Marek Szczepaniak; Anna Gramza-Michałowska; Dominik Kmiecik; Bartosz Kulczyński; Piotr Szulc; Paweł Górnaś. 2019. "Composition of polyphenols of asparagus spears (Asparagus officinalis) and their antioxidant potential." Ciência Rural 49, no. 4: 1.

Journal article
Published: 04 November 2018 in Electronic Journal of Biotechnology
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Chia seeds are gaining increasing interest among food producers and consumers because of their prohealth properties. The aim of this work was to evaluate the potential of chia seeds to act as acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitors. The highest inhibitory activity against AChE and BChE was observed for colored seed ethanol extracts. A positive correlation was found between the presence of quercetin and isoquercetin as well as protocatechuic, hydroxybenzoic, and coumaric acids and the activity of extracts as AChE and BChE inhibitors. It has also been shown that grain fragmentation affects the increase in the activity of seeds against cholinesterases (ChE). Furthermore, seeds have been shown to be a source of substances that inhibit microbial growth. It was found that the chia seed extracts are rich in polyphenols and inhibit the activity of ChEs; therefore, their use can be considered in further research in the field of treatment and prevention of neurodegenerative diseases.

ACS Style

Joanna Kobus-Cisowska; Daria Szymanowska; Paulina Maciejewska; Dominik Kmiecik; Anna Gramza-Michałowska; Bartosz Kulczyński; Judyta Cielecka-Piontek. In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica). Electronic Journal of Biotechnology 2018, 37, 1 -10.

AMA Style

Joanna Kobus-Cisowska, Daria Szymanowska, Paulina Maciejewska, Dominik Kmiecik, Anna Gramza-Michałowska, Bartosz Kulczyński, Judyta Cielecka-Piontek. In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica). Electronic Journal of Biotechnology. 2018; 37 ():1-10.

Chicago/Turabian Style

Joanna Kobus-Cisowska; Daria Szymanowska; Paulina Maciejewska; Dominik Kmiecik; Anna Gramza-Michałowska; Bartosz Kulczyński; Judyta Cielecka-Piontek. 2018. "In vitro screening for acetylcholinesterase and butyrylcholinesterase inhibition and antimicrobial activity of chia seeds (Salvia hispanica)." Electronic Journal of Biotechnology 37, no. : 1-10.

Original article
Published: 01 April 2018 in Journal of the American Oil Chemists' Society
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The aim of this study was to compare thermal degradation of oil, especially the composition of the polymer in a polar and nonpolar fraction of oil, used for repeated frying of fast and traditional French fries. The French fries were fried using the partially hydrogenated rapeseed oil. Fast French fries were characterized by a half shorter frying time compared to traditional ones. The frying process was done at 170 °C ± 5 °C in 5‐l electric fryers and carried out in 15‐min cycles for 48 hours. The content of thermal decomposition of triacylglycerol (TAG) in both fractions of oil was analyzed by high‐performance size‐exclusion chromatography (HPSEC). In all analyzed samples, thermal decomposition products were found. However, the composition of a polar and nonpolar fraction of oil was not the same. In a nonpolar fraction, only the monomers and hydrolysis products of TAG were observed. In a polar fraction, dimers, trimers, and oligomers of TAG were also found. The shorter time of frying the fast French fries resulted in a lower total and individual polymers content in all steps of analysis compared to the oil used for frying the traditional French fries.

ACS Style

Dominik Kmiecik; Joanna Kobus-Cisowska; Bartosz Kulczyński. Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries. Journal of the American Oil Chemists' Society 2018, 95, 473 -483.

AMA Style

Dominik Kmiecik, Joanna Kobus-Cisowska, Bartosz Kulczyński. Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries. Journal of the American Oil Chemists' Society. 2018; 95 (4):473-483.

Chicago/Turabian Style

Dominik Kmiecik; Joanna Kobus-Cisowska; Bartosz Kulczyński. 2018. "Thermal Decomposition of Partially Hydrogenated Rapeseed Oil During Repeated Frying Traditional and Fast French Fries." Journal of the American Oil Chemists' Society 95, no. 4: 473-483.

Journal article
Published: 01 November 2017 in Journal of Functional Foods
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Bartosz Kulczyński; Anna Gramza-Michałowska; Joanna Kobus-Cisowska; Dominik Kmiecik. The role of carotenoids in the prevention and treatment of cardiovascular disease – Current state of knowledge. Journal of Functional Foods 2017, 38, 45 -65.

AMA Style

Bartosz Kulczyński, Anna Gramza-Michałowska, Joanna Kobus-Cisowska, Dominik Kmiecik. The role of carotenoids in the prevention and treatment of cardiovascular disease – Current state of knowledge. Journal of Functional Foods. 2017; 38 ():45-65.

Chicago/Turabian Style

Bartosz Kulczyński; Anna Gramza-Michałowska; Joanna Kobus-Cisowska; Dominik Kmiecik. 2017. "The role of carotenoids in the prevention and treatment of cardiovascular disease – Current state of knowledge." Journal of Functional Foods 38, no. : 45-65.

Review
Published: 01 October 2017 in Journal of Functional Foods
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Anna Gramza-Michałowska; Andrzej Sidor; Bartosz Kulczyński. Berries as a potential anti-influenza factor – A review. Journal of Functional Foods 2017, 37, 116 -137.

AMA Style

Anna Gramza-Michałowska, Andrzej Sidor, Bartosz Kulczyński. Berries as a potential anti-influenza factor – A review. Journal of Functional Foods. 2017; 37 ():116-137.

Chicago/Turabian Style

Anna Gramza-Michałowska; Andrzej Sidor; Bartosz Kulczyński. 2017. "Berries as a potential anti-influenza factor – A review." Journal of Functional Foods 37, no. : 116-137.

Journal article
Published: 15 September 2017 in Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego
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The constantly increasing population of the world requires necessity to provide a sufficient amount of food. Presently, more than one billion people in the world suffer from hunger. One of the solutions to the growing hunger problem is to increase global food production, which is however associated with many economic problems. Therefore, new unconventional sources of nutrients, including proteins, have to be found to satisfy the nutritional needs of human populations. Edible insects and marine organisms are promising alternatives. They have a large potential as a diet component due to their high nutritional value, complete protein content, fat, minerals and vitamins. The benefits from placing insect-based foods on the market are also reflected in positive environmental, economic and health issues. Currently, in most European countries the main problem limiting the usage of insects in human diet is the lack of acceptance of this type of food and its safety. This study includes a literature review focused on alternative sources of protein, including edible insects and their potential use in human nutrition.

ACS Style

Marzena Bueschke; Anna Gramza-Michałowska; Tomasz Kubiak; Bartosz Kulczyński. Alternatywne źródła białka w żywieniu człowieka. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 2017, 17(32), 49 -59.

AMA Style

Marzena Bueschke, Anna Gramza-Michałowska, Tomasz Kubiak, Bartosz Kulczyński. Alternatywne źródła białka w żywieniu człowieka. Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego. 2017; 17(32) (3):49-59.

Chicago/Turabian Style

Marzena Bueschke; Anna Gramza-Michałowska; Tomasz Kubiak; Bartosz Kulczyński. 2017. "Alternatywne źródła białka w żywieniu człowieka." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 17(32), no. 3: 49-59.