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Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.
Joanna Klepacka; Elżbieta Tońska; Ryszard Rafałowski; Marta Czarnowska-Kujawska; Barbara Opara. Tea as a Source of Biologically Active Compounds in the Human Diet. Molecules 2021, 26, 1487 .
AMA StyleJoanna Klepacka, Elżbieta Tońska, Ryszard Rafałowski, Marta Czarnowska-Kujawska, Barbara Opara. Tea as a Source of Biologically Active Compounds in the Human Diet. Molecules. 2021; 26 (5):1487.
Chicago/Turabian StyleJoanna Klepacka; Elżbieta Tońska; Ryszard Rafałowski; Marta Czarnowska-Kujawska; Barbara Opara. 2021. "Tea as a Source of Biologically Active Compounds in the Human Diet." Molecules 26, no. 5: 1487.
This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p < 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color.
Marta Czarnowska-Kujawska; Anna Draszanowska; Elżbieta Gujska; Joanna Klepacka; Marta Kasińska. Folate Content and Yolk Color of Hen Eggs from Different Farming Systems. Molecules 2021, 26, 1034 .
AMA StyleMarta Czarnowska-Kujawska, Anna Draszanowska, Elżbieta Gujska, Joanna Klepacka, Marta Kasińska. Folate Content and Yolk Color of Hen Eggs from Different Farming Systems. Molecules. 2021; 26 (4):1034.
Chicago/Turabian StyleMarta Czarnowska-Kujawska; Anna Draszanowska; Elżbieta Gujska; Joanna Klepacka; Marta Kasińska. 2021. "Folate Content and Yolk Color of Hen Eggs from Different Farming Systems." Molecules 26, no. 4: 1034.
A 3-week feeding trial was conducted in medaka broodstock (age five months) to examine the effect of dietary arachidonic acid (ARA) level (range: 4–23 mg g−1 of total fatty acids (TFAs)) on fertility, cyclooxygenase (COX) activity, egg size, sperm motility parameters, hatching rate and weight of hatch, survival and growth of larvae. After spawn induction and dietary exposure to 4 mg ARA g−1 TFA, broodstock were fed a diet containing ARA in the amounts: 4 (continued, as control), 5, 14 and 23 mg g−1 TFA. COX1 activity in the liver and the number of COX2-positive cells in the ovaries was increased in females fed the diets containing the two highest amounts of ARA. The highest sperm motility parameters were observed in males fed a diet containing 23 mg ARA g−1 TFA. The hatchability rate and bodyweight of hatchlings were higher in the group obtained from broodstock fed a diet containing 23 mg ARA g−1 TFA (79% and 0.66 mg fish−1, respectively) compared with 4 mg ARA g−1 TFA (50% and 0.40 mg fish−1). The average mortality of offspring obtained from this group at 7 days post hatching was significantly higher than that of all other groups.
Agata Kowalska; Maciej Kamaszewski; Marta Czarnowska-Kujawska; Piotr Podlasz; Radosław K. Kowalski. Dietary ARA Improves COX Activity in Broodstock and Offspring Survival Fitness of a Model Organism (Medaka Oryzias latipes). Animals 2020, 10, 2174 .
AMA StyleAgata Kowalska, Maciej Kamaszewski, Marta Czarnowska-Kujawska, Piotr Podlasz, Radosław K. Kowalski. Dietary ARA Improves COX Activity in Broodstock and Offspring Survival Fitness of a Model Organism (Medaka Oryzias latipes). Animals. 2020; 10 (11):2174.
Chicago/Turabian StyleAgata Kowalska; Maciej Kamaszewski; Marta Czarnowska-Kujawska; Piotr Podlasz; Radosław K. Kowalski. 2020. "Dietary ARA Improves COX Activity in Broodstock and Offspring Survival Fitness of a Model Organism (Medaka Oryzias latipes)." Animals 10, no. 11: 2174.
Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, liver is possibly one of the most nutrient-dense foods, being rich in high-quality protein and low in calories. In animals, the liver is the storage organ for folate. In this study, the effect of different cooking methods on folate vitamers content in chicken liver was investigated. Three folate derivatives, 5-CH3-H4PteGlu, H4PteGlu and 5-HCO-H4PteGlu, were identified in the analyzed samples using high performance liquid chromatography (HPLC). The folate content in liver after sous-vide (60 °C/75 min) and steaming (100 °C/30 min) did not differ significantly (p ≤ 0.05) from raw liver folate content (781 µg/100 g). Even liver cooked in a combi oven or grilled (which resulted in significant folate losses) showed much higher folate content, 455–631 µg/100 g and 612–715 µg/100 g, respectively, than the most folate-abundant plant foods. These findings are important as they demonstrate that processed liver has the potential to improve the supply of folate and meet the recommended daily requirements, particularly when folate deficiency is common worldwide.
Marta Czarnowska-Kujawska; Anna Draszanowska; Elżbieta Gujska. Effect of Different Cooking Methods on Folate Content in Chicken Liver. Foods 2020, 9, 1431 .
AMA StyleMarta Czarnowska-Kujawska, Anna Draszanowska, Elżbieta Gujska. Effect of Different Cooking Methods on Folate Content in Chicken Liver. Foods. 2020; 9 (10):1431.
Chicago/Turabian StyleMarta Czarnowska-Kujawska; Anna Draszanowska; Elżbieta Gujska. 2020. "Effect of Different Cooking Methods on Folate Content in Chicken Liver." Foods 9, no. 10: 1431.
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
Joanna Michalak; Marta Czarnowska-Kujawska; Joanna Klepacka; Elżbieta Gujska. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020, 25, 4140 .
AMA StyleJoanna Michalak, Marta Czarnowska-Kujawska, Joanna Klepacka, Elżbieta Gujska. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules. 2020; 25 (18):4140.
Chicago/Turabian StyleJoanna Michalak; Marta Czarnowska-Kujawska; Joanna Klepacka; Elżbieta Gujska. 2020. "Effect of Microwave Heating on the Acrylamide Formation in Foods." Molecules 25, no. 18: 4140.
The liver is the main storage organ for folate. In the study the folate content in chicken, turkey, pig, and beef livers was evaluated with the use of the HPLC (high performance liquid chromatography) method which allowed various folate vitamers differentiation. The total folate content in the tested livers ranged from 419 to 1289 µg 100 g–1 in pork and chicken livers, respectively, and was several times higher than in folate rich vegetables, which are the most common folate sources in the human diet. Additionally, good stability of two folate abundant forms, tetrahydrofolate and 5-methyltetrahydrofolate, under frying was shown in the chicken liver samples. The obtained results contribute well to the general need of promoting the folate intake from various natural sources, not only of plant origin.
Marta Czarnowska-Kujawska; Elżbieta Gujska; Joanna Michalak. Folate determination in livers of different animal species. Czech Journal of Food Sciences 2020, 38, 43 -48.
AMA StyleMarta Czarnowska-Kujawska, Elżbieta Gujska, Joanna Michalak. Folate determination in livers of different animal species. Czech Journal of Food Sciences. 2020; 38 (No. 1):43-48.
Chicago/Turabian StyleMarta Czarnowska-Kujawska; Elżbieta Gujska; Joanna Michalak. 2020. "Folate determination in livers of different animal species." Czech Journal of Food Sciences 38, no. No. 1: 43-48.
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.
Joanna Michalak; Marta Czarnowska-Kujawska; Elżbieta Gujska. Acrylamide and Thermal-Processing Indexes in Market-Purchased Food. International Journal of Environmental Research and Public Health 2019, 16, 4724 .
AMA StyleJoanna Michalak, Marta Czarnowska-Kujawska, Elżbieta Gujska. Acrylamide and Thermal-Processing Indexes in Market-Purchased Food. International Journal of Environmental Research and Public Health. 2019; 16 (23):4724.
Chicago/Turabian StyleJoanna Michalak; Marta Czarnowska-Kujawska; Elżbieta Gujska. 2019. "Acrylamide and Thermal-Processing Indexes in Market-Purchased Food." International Journal of Environmental Research and Public Health 16, no. 23: 4724.
Marta Czarnowska-Kujawska; Elżbieta Gujska; Joanna Michalak. Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables. Journal of Food Composition and Analysis 2017, 57, 64 -72.
AMA StyleMarta Czarnowska-Kujawska, Elżbieta Gujska, Joanna Michalak. Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables. Journal of Food Composition and Analysis. 2017; 57 ():64-72.
Chicago/Turabian StyleMarta Czarnowska-Kujawska; Elżbieta Gujska; Joanna Michalak. 2017. "Testing of different extraction procedures for folate HPLC determination in fresh fruits and vegetables." Journal of Food Composition and Analysis 57, no. : 64-72.
Joanna Michalak; Elżbieta Gujska; Marta Czarnowska-Kujawska; Fabian Nowak. Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes. Journal of Food Composition and Analysis 2017, 56, 134 -139.
AMA StyleJoanna Michalak, Elżbieta Gujska, Marta Czarnowska-Kujawska, Fabian Nowak. Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes. Journal of Food Composition and Analysis. 2017; 56 ():134-139.
Chicago/Turabian StyleJoanna Michalak; Elżbieta Gujska; Marta Czarnowska-Kujawska; Fabian Nowak. 2017. "Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes." Journal of Food Composition and Analysis 56, no. : 134-139.
Elżbieta Gujska; Marta Czarnowska; Joanna Michalak. CONTENT OF FOLATES IN FRESH AND COLD STORED KEFIRS AND YOGHURTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2014, 1 .
AMA StyleElżbieta Gujska, Marta Czarnowska, Joanna Michalak. CONTENT OF FOLATES IN FRESH AND COLD STORED KEFIRS AND YOGHURTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2014; (5(96)):1.
Chicago/Turabian StyleElżbieta Gujska; Marta Czarnowska; Joanna Michalak. 2014. "CONTENT OF FOLATES IN FRESH AND COLD STORED KEFIRS AND YOGHURTS." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. 5(96): 1.
Elżbieta Gujska; Joanna Michalak; Marta Czarnowska. EFFECT OF TIME AND TEMPERATURE OF STORAGE ON STABILITY OF FOLIC ACID AND FOLATES IN SOME SELECTED FRUIT AND FRUIT-VEGETABLE JUICES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2013, 1 .
AMA StyleElżbieta Gujska, Joanna Michalak, Marta Czarnowska. EFFECT OF TIME AND TEMPERATURE OF STORAGE ON STABILITY OF FOLIC ACID AND FOLATES IN SOME SELECTED FRUIT AND FRUIT-VEGETABLE JUICES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2013; ():1.
Chicago/Turabian StyleElżbieta Gujska; Joanna Michalak; Marta Czarnowska. 2013. "EFFECT OF TIME AND TEMPERATURE OF STORAGE ON STABILITY OF FOLIC ACID AND FOLATES IN SOME SELECTED FRUIT AND FRUIT-VEGETABLE JUICES." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.
Elzbieta Gujska; Marta Czarnowska; Joanna Michalak. Evaluation of methods for the determination of folic acid and folate in fruit juices. Engineering Sciences And Technologies 2013, 62 -61.
AMA StyleElzbieta Gujska, Marta Czarnowska, Joanna Michalak. Evaluation of methods for the determination of folic acid and folate in fruit juices. Engineering Sciences And Technologies. 2013; (3(10)):62-61.
Chicago/Turabian StyleElzbieta Gujska; Marta Czarnowska; Joanna Michalak. 2013. "Evaluation of methods for the determination of folic acid and folate in fruit juices." Engineering Sciences And Technologies , no. 3(10): 62-61.
Folates (B vitamins) are essential for the proper function of many bodily processes. Although a rich natural source are vegetables, the literature lacks data on the effect of the pre-treatment and freezing technologies used in vegetable processing and frozen storage time on the folate content in these materials. Moreover, since folates are very unstable nutrients, the amount available in processed and stored foods can be significantly lower than in raw products. In tested vegetables (green beans, yellow beans, peas, cauliflower, broccoli and spinach), one folate form was identified, 5-methyltetrahydrofolate (5-CH3-H4folate). It was observed that pre-treatment and freezing technology significantly (p < 0.05) decreased 5-CH3-H4folate content only in vegetables with the largest degree of fragmentation (cut and briquetted spinach) and the smallest size (peas). In all analyzed samples, the 5-CH3-H4folate content decreased with the time of frozen storage. In frozen cauliflower, the 5-CH3-H4folate loss exceeded 95 % compared to the fresh product just after the third month of frozen storage. Meanwhile, in green and yellow beans, significant 5-CH3-H4folate losses (at the level of 75 % and 95 %, respectively) were observed no earlier than after the 9th month of frozen storage.
Marta Czarnowska; Elzbieta Gujska. Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables. Plant Foods for Human Nutrition 2012, 67, 401 -406.
AMA StyleMarta Czarnowska, Elzbieta Gujska. Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables. Plant Foods for Human Nutrition. 2012; 67 (4):401-406.
Chicago/Turabian StyleMarta Czarnowska; Elzbieta Gujska. 2012. "Effect of Freezing Technology and Storage Conditions on Folate Content in Selected Vegetables." Plant Foods for Human Nutrition 67, no. 4: 401-406.