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The seeds of berry fruits are a component of fruit waste occurring in the production process. Circular economy rules focus on decreasing the amount of waste produced and reusing by-products when it is possible. To determine the possible applications of the studied fruit industry wastes, the thermal properties of berry seeds and of oil extracted from the tested material were examined. Differential scanning calorimetry (DSC), modulated differential scanning calorimetry (MDSC), and thermogravimetry (TG) of blackberry, chokeberry, and raspberry seeds were carried out. The properties of oil extracted in the Soxhlet apparatus were studied by pressure differential scanning calorimetry (PDSC), TG, and gas chromatography (GC) measurements. The results show that berry seeds lipids are from different melting fraction groups with a dominance of low-melting fraction, which consists of mono- and polyunsaturated fatty acids. There are also occurring residues of carbohydrates and inorganic, thermostable substances in the studied seeds. A GC analysis of oil confirms that the polyunsaturated fatty acids (PUFA) are most abundant and amount to 78.72 ± 0.06% in blackberry seed oil, 73.79 ± 0.14% in chokeberry seed oil, and 82.74 ± 0.03% in raspberry seed oil. The PDSC study showed that the most oxidative stable oil is blackberry seed oil, followed by raspberry and chokeberry seed oils. According to the obtained results, berry seeds can be used as a source of oil in food or other production chains. However, more detailed characteristics of berry seed oils are needed to determine their applicability.
Iga Piasecka; Agata Górska; Ewa Ostrowska-Ligęza; Stanisław Kalisz. The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils. Applied Sciences 2021, 11, 7704 .
AMA StyleIga Piasecka, Agata Górska, Ewa Ostrowska-Ligęza, Stanisław Kalisz. The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils. Applied Sciences. 2021; 11 (16):7704.
Chicago/Turabian StyleIga Piasecka; Agata Górska; Ewa Ostrowska-Ligęza; Stanisław Kalisz. 2021. "The Study of Thermal Properties of Blackberry, Chokeberry and Raspberry Seeds and Oils." Applied Sciences 11, no. 16: 7704.
The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of Rosa rugosa. The results obtained in this study clearly indicate that the fruits of the Rosa rugosa are a desirable raw material for the production of fruit wine. The parameters of the technological process of producing wines from rose fruits had a diversified influence on the tested quality characteristics. Aged wines contained phenolics levels of 473–958 mg/100 mL GAE. The final concentrations of ascorbic acid ranged from 61 to 155 mg/100 mL for the different variants of the wine. Wines revealed high antioxidant activity in assay with DPPH. On the basis of the obtained results, it can be assumed that all the applied variants of the winemaking process are suitable for rose fruit wine. Each variant ensured at least the stability of the antioxidant capacity.
Andrzej Cendrowski; Marcin Królak; Stanisław Kalisz. Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa). Molecules 2021, 26, 2561 .
AMA StyleAndrzej Cendrowski, Marcin Królak, Stanisław Kalisz. Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa). Molecules. 2021; 26 (9):2561.
Chicago/Turabian StyleAndrzej Cendrowski; Marcin Królak; Stanisław Kalisz. 2021. "Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)." Molecules 26, no. 9: 2561.
The aim of the present study was to determine the antioxidant and antimicrobial properties in freeze-dried extracts of rose fruits (Rosa rugosa) obtained using various extraction techniques and to determine the effect of a selected extract on bacterial survival in model fluids imitating protein food. Ethanolic extracts from rose fruits showed higher antioxidant activity compared to other tested extracts. The rose fruits aqueous extract showed the highest inhibitory activity against most of the 10 bacterial strains tested. From the group of Gram-positive bacteria, the Bacillus cereus strain proved to be the most sensitive to the action of the rose extract. From the Gram-negative bacteria: Escherichia coli and Klebsiella pneumoniae were the most sensitive. The reduction in the number of bacterial cells in matrices imitating protein food depended on the concentration of the aqueous extract used. However, at none of the concentrations used was a complete inhibition of bacterial growth observed. We have confirmed that the traditional extraction and freeze-drying of rose fruits is still suitable for the food industry due to obtaining extracts with good antibacterial and antioxidant properties and the use of bio-solvents, such as water or ethanol, which are easily available in high purity and completely biodegradable.
Andrzej Cendrowski; Karolina Kraśniewska; Jarosław L. Przybył; Agnieszka Zielińska; Stanisław Kalisz. Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa). Molecules 2020, 25, 1365 .
AMA StyleAndrzej Cendrowski, Karolina Kraśniewska, Jarosław L. Przybył, Agnieszka Zielińska, Stanisław Kalisz. Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa). Molecules. 2020; 25 (6):1365.
Chicago/Turabian StyleAndrzej Cendrowski; Karolina Kraśniewska; Jarosław L. Przybył; Agnieszka Zielińska; Stanisław Kalisz. 2020. "Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa)." Molecules 25, no. 6: 1365.
In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.
Anna Grobelna; Stanisław Kalisz; Marek Kieliszek. Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees. Agronomy 2019, 9, 860 .
AMA StyleAnna Grobelna, Stanisław Kalisz, Marek Kieliszek. Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees. Agronomy. 2019; 9 (12):860.
Chicago/Turabian StyleAnna Grobelna; Stanisław Kalisz; Marek Kieliszek. 2019. "Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees." Agronomy 9, no. 12: 860.
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
Anna Grobelna; Stanisław Kalisz; Marek Kieliszek. The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties. Biomolecules 2019, 9, 744 .
AMA StyleAnna Grobelna, Stanisław Kalisz, Marek Kieliszek. The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties. Biomolecules. 2019; 9 (11):744.
Chicago/Turabian StyleAnna Grobelna; Stanisław Kalisz; Marek Kieliszek. 2019. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11: 744.
Rhubarb (Rheum spp.) is a plant characterized by very high antioxidant properties. It is very rich in many compounds that have a pro-health effect on the human body. Polyphenols are natural plant substances that can be a very important component in the prevention of various diseases. Therefore, the use of rhubarb as an interesting plant material in various industries has recently increased. The aim of the study was to determine the effect of the harvest date and rhubarb variety on the content of polyphenolic compounds. The quantitative determination of polyphenols was performed by liquid chromatography–mass spectrometry with quadrupole time-of-flight mass spectrometry. Rhubarb stalks of two Polish varieties Viktoria and Red Malinowy were used in the study. It was found that rhubarb is a source of flavan-3-ols (86.57–195.98 mg/100 gdm), flavonols (49.79–73.49 mg/100 gdm), anthocyanins (4.33–96.20 mg/100 gdm), and gallotannin (6.32–13.56 mg/100 gdm). Red Malinowy rhubarb from spring harvest was characterized by the highest and VA rhubarb was characterized by the lowest total antioxidant activity. It should be emphasized that the content of individual compounds depended on the variety and the date of harvest of rhubarb. Furthermore, the study revealed a high correlation between the polyphenol content and the total antioxidant capacity.
Stanisław Kalisz; Jan Oszmiański; Joanna Kolniak-Ostek; Anna Grobelna; Marek Kieliszek; Andrzej Cendrowski. Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum). LWT - Food Science and Technology 2019, 118, 108775 .
AMA StyleStanisław Kalisz, Jan Oszmiański, Joanna Kolniak-Ostek, Anna Grobelna, Marek Kieliszek, Andrzej Cendrowski. Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum). LWT - Food Science and Technology. 2019; 118 ():108775.
Chicago/Turabian StyleStanisław Kalisz; Jan Oszmiański; Joanna Kolniak-Ostek; Anna Grobelna; Marek Kieliszek; Andrzej Cendrowski. 2019. "Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)." LWT - Food Science and Technology 118, no. : 108775.
Chokeberry juice is a good source of health-promoting nutrients, and can be a suitable supplement for a healthy diet. Therefore, the aim of this study was to investigate the changes that occur during clarification using different polysaccharides-based clarification agents (chitosan, xanthan gum (XG), carboxymethylcellulose (CMC), agar-agar (AA), carob gum (locust bean gum, LBG), β-cyclodextrin (BCD), guar gum (GG)), their doses and reaction time on the phenolic compounds (UPLC-PDA-FL), turbidity, change of colour (CIEL*a*b*) and antioxidant activity (ABTS and FRAP) of chokeberry juice. Low turbidity and high antioxidant activity and contents of polyphenol compounds were obtained in chokeberry juice with addition of clarification agents as AA, CMC and XG. The colour of these juices were attractive, intensive red and without browning after reaction time and storage. The dose of clarification agents and after reaction time (1, 5, 16 h) significantly influenced increase in the quality of the finally products. These clarification agents after 5 months storage were also well influenced the stability of clarification process and of of physical and bioactive parameterising the centrifuged chokeberry juice. This study suggests that AA, CMC and XG can be used as a clarifying aid of chokeberry juices.
Sabina Lachowicz; Jan Oszmiański; Stanisław Kalisz. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. LWT 2018, 92, 347 -360.
AMA StyleSabina Lachowicz, Jan Oszmiański, Stanisław Kalisz. Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. LWT. 2018; 92 ():347-360.
Chicago/Turabian StyleSabina Lachowicz; Jan Oszmiański; Stanisław Kalisz. 2018. "Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice." LWT 92, no. : 347-360.
European pear rust induced by the fungus Gymnosporangium sabinae (Dicks) G. causes yellow to bright orange leaf spots on leaves of pear trees. The aim of this study is to identify and quantify polyphenolic compounds found in pear leaf extracts. Identified were: ten hydroxycinnamates, eight flavonols, nine flavan-3-ols and three arbutin derivatives. Polymeric procyanidins were additionally determined by UPLC-FL. The total content of phenolics in the control healthy green leaf extract was 11,889.98 mg but in the infected leaves it reached 28,573.89 mg in the samples with yellow spots and 11,480.06 mg/100 g dry matter (dm) in the green part of leaves. The yellow spots in pear rust leaves were characterized by increased content of flavanol (catechins and procyanidins) and arbutin compounds compared with the green part of the infected leaves and control healthy leaves.
Stanisław Kalisz; Jan Oszmiański; Aneta Wojdyło. Increased content of phenolic compounds in pear leaves after infection by the pear rust pathogen. Physiological and Molecular Plant Pathology 2015, 91, 113 -119.
AMA StyleStanisław Kalisz, Jan Oszmiański, Aneta Wojdyło. Increased content of phenolic compounds in pear leaves after infection by the pear rust pathogen. Physiological and Molecular Plant Pathology. 2015; 91 ():113-119.
Chicago/Turabian StyleStanisław Kalisz; Jan Oszmiański; Aneta Wojdyło. 2015. "Increased content of phenolic compounds in pear leaves after infection by the pear rust pathogen." Physiological and Molecular Plant Pathology 91, no. : 113-119.
Normally, plant phenolics are secondary metabolites involved in the defense mechanisms of plants against fungal pathogens. Therefore, in this study we attempted to quantify and characterize phenolic compounds in leaves of white and red horse chestnut with leaf miner larvae before and after Cameraria ohridella attack. A total of 17 phenolic compounds belonging to the hydroxycinnamic acid, flavan-3-ols and flavonol groups were identified and quantified in white and red horse chestnut leaf extracts. Significantly decreased concentrations of some phenolic compounds, especially of flavan-3-ols, were observed in infected leaves compared to the non-infected ones. Additionally, a higher content of polyphenolic compounds especially (−)-epicatechin and procyanidins in leaves of red-flowering than in white-flowering horse chestnut may explain their greater resistance to C. ohridella insects.
Jan Oszmiański; Stanisław Kalisz; Wojdyło Aneta. The Content of Phenolic Compounds in Leaf Tissues of White (Aesculus hippocastanum L.) and Red Horse Chestnut (Aesculus carea H.) Colonized by the Horse Chestnut Leaf Miner (Cameraria ohridella Deschka & Dimić). Molecules 2014, 19, 14625 -14636.
AMA StyleJan Oszmiański, Stanisław Kalisz, Wojdyło Aneta. The Content of Phenolic Compounds in Leaf Tissues of White (Aesculus hippocastanum L.) and Red Horse Chestnut (Aesculus carea H.) Colonized by the Horse Chestnut Leaf Miner (Cameraria ohridella Deschka & Dimić). Molecules. 2014; 19 (9):14625-14636.
Chicago/Turabian StyleJan Oszmiański; Stanisław Kalisz; Wojdyło Aneta. 2014. "The Content of Phenolic Compounds in Leaf Tissues of White (Aesculus hippocastanum L.) and Red Horse Chestnut (Aesculus carea H.) Colonized by the Horse Chestnut Leaf Miner (Cameraria ohridella Deschka & Dimić)." Molecules 19, no. 9: 14625-14636.
We examined the stabilization of anthocyanins with flavones from the practical and theoretical perspective. The influence of addition of skullcap flavones, heating to 50 °C, and 12 day storage time (in the presence and absence of light) on the stability of anthocyanins in honeysuckle concentrates was investigated experimentally. Theoretical study was conducted with molecular dynamics methods in a model system, preceded by simulated annealing and thermalization. By the methods of the computer simulation of the copigmentation process we determined the sites responsible for the stabilization of a cyanidin quinoidal base-baicalin complex. We revealed both direct and water-mediated hydrogen bondings that keep the lamellar stacking structure of these molecules in the bounded form in water medium. The stacking occurs also due to hydrophobic interactions of the rings of both molecules. The experimental part of the study confirmed the effectiveness of anthocyanins stabilization in a concentrate of honeysuckle with the use of skullcap flavones.
Stanisław Kalisz; Jan Oszmiański; Jerzy Hładyszowski; Marta Mitek. Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods. Food Chemistry 2013, 138, 491 -500.
AMA StyleStanisław Kalisz, Jan Oszmiański, Jerzy Hładyszowski, Marta Mitek. Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods. Food Chemistry. 2013; 138 (1):491-500.
Chicago/Turabian StyleStanisław Kalisz; Jan Oszmiański; Jerzy Hładyszowski; Marta Mitek. 2013. "Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods." Food Chemistry 138, no. 1: 491-500.
Andrzej Cendrowski; Stanisław Kalisz; Marta Mitek. PROPERTIES AND APPLICATION OF ROSE HIPS IN FOOD PROCESSING. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2012, 1 .
AMA StyleAndrzej Cendrowski, Stanisław Kalisz, Marta Mitek. PROPERTIES AND APPLICATION OF ROSE HIPS IN FOOD PROCESSING. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2012; ():1.
Chicago/Turabian StyleAndrzej Cendrowski; Stanisław Kalisz; Marta Mitek. 2012. "PROPERTIES AND APPLICATION OF ROSE HIPS IN FOOD PROCESSING." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.
Elżbieta Łysoniewska; Stanisław Kalisz; Marta Mitek. SENSORY QUALITY OF BLACK CURRANT NECTARS AND BEVERAGES ENRICHED WITH ECHINACEA AND GREEN TEA EXTRACTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2011, 1 .
AMA StyleElżbieta Łysoniewska, Stanisław Kalisz, Marta Mitek. SENSORY QUALITY OF BLACK CURRANT NECTARS AND BEVERAGES ENRICHED WITH ECHINACEA AND GREEN TEA EXTRACTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2011; ():1.
Chicago/Turabian StyleElżbieta Łysoniewska; Stanisław Kalisz; Marta Mitek. 2011. "SENSORY QUALITY OF BLACK CURRANT NECTARS AND BEVERAGES ENRICHED WITH ECHINACEA AND GREEN TEA EXTRACTS." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.
Iwona Ścibisz; Stanisław Kalisz; Marta Mitek. THERMAL DEGRADATION OF ANTH OCYANINS IN BLUEBERRY FRUIT. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2010, 1 .
AMA StyleIwona Ścibisz, Stanisław Kalisz, Marta Mitek. THERMAL DEGRADATION OF ANTH OCYANINS IN BLUEBERRY FRUIT. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2010; (72):1.
Chicago/Turabian StyleIwona Ścibisz; Stanisław Kalisz; Marta Mitek. 2010. "THERMAL DEGRADATION OF ANTH OCYANINS IN BLUEBERRY FRUIT." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. 72: 1.