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Andrzej Sidor
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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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: 26 December 2020 in Foods
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Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives.

ACS Style

Andrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods 2020, 10, 44 .

AMA Style

Andrzej Sidor, Agnieszka Drożdżyńska, Anna Brzozowska, Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods. 2020; 10 (1):44.

Chicago/Turabian Style

Andrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Anna Gramza-Michałowska. 2020. "The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit." Foods 10, no. 1: 44.

Journal article
Published: 27 August 2020 in Antioxidants
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Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore it is important to investigate other substances protecting biologically active compounds during juice processing. This study was an attempt to reduce the loss of polyphenol in cloudy and clarified chokeberry juice by adding aqueous cinnamon and clove extracts. The results showed that the clarification of juices did not cause significant changes in the concentration of polyphenols. However, the addition of plant extracts prior to pasteurisation process influenced the content of phenolic compounds in the chokeberry juices. The main change in the composition of the chokeberry juices observed during storage was a result of the degradation process of anthocyanins. The research showed that, despite the common view about the beneficial effects of polyphenols and other compounds exhibiting mutual antioxidative potential, it is very difficult to inhibit the degradation process.

ACS Style

Andrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Artur Szwengiel; Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa). Antioxidants 2020, 9, 801 .

AMA Style

Andrzej Sidor, Agnieszka Drożdżyńska, Anna Brzozowska, Artur Szwengiel, Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa). Antioxidants. 2020; 9 (9):801.

Chicago/Turabian Style

Andrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Artur Szwengiel; Anna Gramza-Michałowska. 2020. "The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)." Antioxidants 9, no. 9: 801.

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.

Review
Published: 15 October 2019 in Molecules
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Black chokeberry (Aronia melnocarpa) is a source of many bioactive compounds with a wide spectrum of health-promoting properties. Fresh, unprocessed chokeberry fruits are rarely consumed due to their astringent taste, but they are used in the food industry for the production of juices, nectars, syrups, jams, preserves, wines, tinctures, fruit desserts, jellies, fruit teas and dietary supplements. Polyphenols are biofactors that determine the high bioactivity of chokeberries, some of the richest sources of polyphenols, which include anthocyanins, proanthocyanidins, flavonols, flavanols, proanthocyanidins, and phenolic acids. Chokeberry fruit and products have great antioxidant and health-promoting potential as they reduce the occurrence of free radicals. This publication reviewed the scientific research regarding the phenolic compounds and the antioxidant potential of chokeberry fruits, products and isolated compounds. These findings may be crucial in future research concerning chokeberry based functional food products. Chokeberry fruits can be considered as promising component of designed food with enhanced antioxidant potential. However, like other plants and medicinal products of natural origin, black chokeberry requires extensive studies to determine its antioxidant potential, safety and mechanisms of action.

ACS Style

Andrzej Sidor; Anna Gramza-Michałowska. Black Chokeberry Aronia melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules 2019, 24, 3710 .

AMA Style

Andrzej Sidor, Anna Gramza-Michałowska. Black Chokeberry Aronia melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential. Molecules. 2019; 24 (20):3710.

Chicago/Turabian Style

Andrzej Sidor; Anna Gramza-Michałowska. 2019. "Black Chokeberry Aronia melanocarpa L.—A Qualitative Composition, Phenolic Profile and Antioxidant Potential." Molecules 24, no. 20: 3710.

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.

Review article
Published: 16 May 2019 in Trends in Food Science & Technology
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Black chokeberry fruits (Aronia melnocarpa) are used in the food industry for the production of juices, preserves, tinctures, fruit teas and dietary supplements. Fresh, unprocessed black chokeberry fruits however are rarely consumed due to their bitter taste, resulting from the presence of a significant amount of polyphenols. Polyphenols are biofactors that determine the high activity of black chokeberries, including proanthocyanidins, anthocyanins, phenolic acids, flavonols, and flavanols. Black chokeberry fruit and products have great health-promoting potential as they reduce the risk factors of the metabolic syndrome. Many studies showed the beneficial effects of black chokeberries in frequent co-morbidities such as dyslipidaemia, hypertension, obesity, glucose metabolism disorders, proinflammatory conditions and thrombosis risk. Black chokeberry has the probable potential to inhibit the development of various types of cancers, including leukaemia, breast and intestinal cancer as well as cancer stem cells. This publication reviewed the scientific research regarding the health benefits of black chokeberry fruits and isolated compounds. These findings may be essential in future research with regard to black chokeberry based functional food products. Black chokeberry can be considered as promising component of novel food with increased biological potential. However, like other highly bioactive plants and products of natural origin, black chokeberry requires wide-ranging studies on humans to determine its safety, efficacy, as well as mechanisms of action.

ACS Style

Andrzej Sidor; Agnieszka Drożdżyńska; Anna Gramza-Michałowska. Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview. Trends in Food Science & Technology 2019, 89, 45 -60.

AMA Style

Andrzej Sidor, Agnieszka Drożdżyńska, Anna Gramza-Michałowska. Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview. Trends in Food Science & Technology. 2019; 89 ():45-60.

Chicago/Turabian Style

Andrzej Sidor; Agnieszka Drożdżyńska; Anna Gramza-Michałowska. 2019. "Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview." Trends in Food Science & Technology 89, no. : 45-60.

Review
Published: 01 October 2017 in Journal of Functional Foods
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ACS 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.

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: 16 November 2015 in Acta Scientiarum Polonorum Technologia Alimentaria
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ACS Style

Anna Gramza-Michałowska; Andrzej Sidor; Julita Reguła; Bartosz Kulczyński. PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts. Acta Scientiarum Polonorum Technologia Alimentaria 2015, 14, 331 -341.

AMA Style

Anna Gramza-Michałowska, Andrzej Sidor, Julita Reguła, Bartosz Kulczyński. PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts. Acta Scientiarum Polonorum Technologia Alimentaria. 2015; 14 (4):331-341.

Chicago/Turabian Style

Anna Gramza-Michałowska; Andrzej Sidor; Julita Reguła; Bartosz Kulczyński. 2015. "PCL assay application in superoxide anion-radical scavenging capacity of tea Camellia sinensis extracts." Acta Scientiarum Polonorum Technologia Alimentaria 14, no. 4: 331-341.

Review
Published: 01 October 2015 in Journal of Functional Foods
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Elderberry plant (Sambucus nigra) is a good source of protein, free and conjugated forms of amino acids, unsaturated fatty acids, fibre fractions, vitamins, antioxidants and minerals. Analysis of elderberry showed that it contains high biological activity components, primarily polyphenols, mostly anthocyanins, flavonols, phenolic acids and proanthocyanidins, as well as terpenes and lectins. In folk medicine, elderberry has been used in the treatment of many diseases and ailments. Elderberry has medicinal properties associated with the presence of polyphenols, which are compounds with potential antioxidant properties. They can greatly affect the course of disease processes by counteracting oxidative stress, exerting beneficial effects on blood pressure, glycaemia reduction, immune system stimulation, antitumour potential, increase in the activity of antioxidant enzymes in the blood plasma, including also glutathione, and the reduction of uric acid levels.

ACS Style

Andrzej Sidor; Anna Gramza-Michałowska. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review. Journal of Functional Foods 2015, 18, 941 -958.

AMA Style

Andrzej Sidor, Anna Gramza-Michałowska. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review. Journal of Functional Foods. 2015; 18 ():941-958.

Chicago/Turabian Style

Andrzej Sidor; Anna Gramza-Michałowska. 2015. "Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review." Journal of Functional Foods 18, no. : 941-958.

Journal article
Published: 27 October 2011 in Journal of Food Biochemistry
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The total polyphenol content and antioxidant activity of ethanol herb extract in different lipid systems was determined. For the purpose of this study, five representatives of spices were selected: garlic (Allium sativum L.), marjoram (Origanum majorana L.), peppermint (Mentha piperita L.), rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.). Lipid analyses showed different antioxidant potential of herbs extracts depending on the system used. Rancimat and Oxidograph tests showed that extract antioxidant potential in lard was higher than in sunflower oil. Thyme and marjoram extract exhibited the highest antioxidant activity but the lowest was recorded for garlic and mint one. Statistical Analysis showed a high correlation between total polyphenol content and antioxidant activity. Lipid oxidative stability in the Schaal oven test showed different trends, however, highest activity was observed in the samples of thyme and rosemary extract. Mint extract in sunflower oil and lard on cellulose matrix exhibited prooxidative activity. PRACTICAL APPLICATIONS Herbs are known for their medicinal properties, resulting from a wide range of bioactive compounds. Polyphenols are the potential antioxidants that would slow down or terminate oxidation processes. Lipids are very susceptible to oxidation that is why the present investigations aimed at finding herbs source of as strong antioxidant compounds to be used in lipids stabilization. Use of herb extracts efficiently increases the oxidative stability of examined lipids. Hence, their addition could enhance the nutritional value of the lipid products.

ACS Style

Anna Gramza-Michalowska; Andrzej Sidor; Marzanna Hes. HERB EXTRACT INFLUENCE ON THE OXIDATIVE STABILITY OF SELECTED LIPIDS. Journal of Food Biochemistry 2011, 35, 1723 -1736.

AMA Style

Anna Gramza-Michalowska, Andrzej Sidor, Marzanna Hes. HERB EXTRACT INFLUENCE ON THE OXIDATIVE STABILITY OF SELECTED LIPIDS. Journal of Food Biochemistry. 2011; 35 (6):1723-1736.

Chicago/Turabian Style

Anna Gramza-Michalowska; Andrzej Sidor; Marzanna Hes. 2011. "HERB EXTRACT INFLUENCE ON THE OXIDATIVE STABILITY OF SELECTED LIPIDS." Journal of Food Biochemistry 35, no. 6: 1723-1736.