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Kasprzak-Drozd K, Niziński P, Kasprzak P, Kondracka A, Oniszczuk T, Rusinek A, Oniszczuk A. Does Resveratrol Improve Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)? Int J Mol Sci 2024; 25:3746. [PMID: 38612556 PMCID: PMC11012111 DOI: 10.3390/ijms25073746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
Metabolic dysfunction-associated steatotic liver disease (MASLD) is influenced by a variety of factors, including environmental and genetic factors. The most significant outcome is the alteration of free fatty acid and triglyceride metabolism. Lipotoxicity, impaired autophagy, chronic inflammation, and oxidative stress, as well as coexisting insulin resistance, obesity, and changes in the composition of gut microbiota, are also considered crucial factors in the pathogenesis of MASLD. Resveratrol is a polyphenolic compound that belongs to the stilbene subgroup. This review summarises the available information on the therapeutic effects of resveratrol against MASLD. Resveratrol has demonstrated promising antisteatotic, antioxidant, and anti-inflammatory activities in liver cells in in vitro and animal studies. Resveratrol has been associated with inhibiting the NF-κB pathway, activating the SIRT-1 and AMPK pathways, normalizing the intestinal microbiome, and alleviating intestinal inflammation. However, clinical studies have yielded inconclusive results regarding the efficacy of resveratrol in alleviating hepatic steatosis or reducing any of the parameters found in MASLD in human patients. The lack of homogeneity between studies, low bioavailability of resveratrol, and population variability when compared to animal models could be the reasons for this.
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Affiliation(s)
- Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.K.-D.); (A.R.)
| | - Przemysław Niziński
- Department of Pharmacology, Medical University of Lublin, Radziwiłłowska 11, 20-080 Lublin, Poland;
| | - Paulina Kasprzak
- Department of Conservative Dentistry with Endodontics, Medical University of Lublin, Chodźki 6, 20-093 Lublin, Poland;
| | - Adrianna Kondracka
- Department of Obstetrics and Pathology of Pregnancy, Medical University of Lublin, Staszica 16, 20-081 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Agata Rusinek
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.K.-D.); (A.R.)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.K.-D.); (A.R.)
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2
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Wójciak M, Ziemlewska A, Zagórska-Dziok M, Nizioł-Łukaszewska Z, Szczepanek D, Oniszczuk T, Sowa I. Anti-Inflammatory and Protective Effects of Water Extract and Bioferment from Sambucus nigra Fruit in LPS-Induced Human Skin Fibroblasts. Int J Mol Sci 2023; 24:10286. [PMID: 37373433 DOI: 10.3390/ijms241210286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, an attempt was made to evaluate the antioxidant, anti-inflammatory and protective effects of the Sambucus nigra fruit extract and its ferment obtained by fermentation with kombucha tea fungus. For this purpose, fermented and non-fermented extracts were compared in terms of their chemical composition by the HPLC/ESI-MS chromatographic method. The antioxidant activity of the tested samples was assessed using DPPH and ABTS assays. Cytotoxicity was also determined using Alamar Blue and Neutral Red tests to assess the viability and metabolism of fibroblast and keratinocyte skin cells. Potential anti-aging properties were determined by their ability to inhibit the activity of the metalloproteinases collagenase and elastase. Tests showed that the extract and the ferment have antioxidant properties and stimulate the proliferation of both cell types. The study also assessed the anti-inflammatory activity of the extract and ferment by monitoring levels of the pro-inflammatory interleukins IL-6, IL-1ß, tumor necrosis factor (TNF-α) and anti-inflammatory IL-10 in lipopolysaccharide (LPS)-treated fibroblast cells. The results indicate that both the S. nigra extract and its kombucha ferment can be effective in preventing free-radical-induced cell damage and have positive effects on skin cell health.
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Affiliation(s)
- Magdalena Wójciak
- Department of Analytical Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland
| | - Aleksandra Ziemlewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland
| | - Martyna Zagórska-Dziok
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland
| | - Zofia Nizioł-Łukaszewska
- Department of Technology of Cosmetic and Pharmaceutical Products, Medical College, University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland
| | - Dariusz Szczepanek
- Chair and Department of Neurosurgery and Paediatric Neurosurgery, Medical University of Lublin, 20-090 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Ireneusz Sowa
- Department of Analytical Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland
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3
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Combrzyński M, Oniszczuk T, Wójtowicz A, Biernacka B, Wojtunik-Kulesza K, Bąkowski M, Różyło R, Szponar J, Soja J, Oniszczuk A. Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions. Antioxidants (Basel) 2023; 12:1253. [PMID: 37371983 PMCID: PMC10295706 DOI: 10.3390/antiox12061253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/01/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today's world. The aim of this study was to determine the effect of the application of cricket flour on extruded wheat-corn-based snack pellets' basic composition, fatty acids profile, nutritional value, antioxidant activity and selected physicochemical properties. Results showed that the application of cricket flour had a significant impact on the composition and properties of snack pellets based on wheat-corn blends. In newly developed products, the enhanced level of protein and almost triple increase in crude fiber was found as an insect flour supplementation reached 30% level in the recipe. The level of cricket flour and the applied processing conditions (various moisture contents and screw speeds) significantly affect the water absorption and water solubility index and texture and color profile. Results revealed that cricket flour application significantly increased the total polyphenols content in the assessed samples in comparison to plain wheat-corn bases. Antioxidant activity was also noted to be elevated with increasing cricket flour content. These new types of snack pellets with cricket flour addition may be interesting products with high nutritional value and pro-health properties.
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Affiliation(s)
- Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (B.B.); (J.S.)
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (B.B.); (J.S.)
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (B.B.); (J.S.)
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (B.B.); (J.S.)
| | - Karolina Wojtunik-Kulesza
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.W.-K.); (A.O.)
| | - Maciej Bąkowski
- Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland;
| | - Jarosław Szponar
- Toxicology Clinic, Clinical Department of Toxicology and Cardiology, Medical University of Lublin, Stefan Wyszyński Regional Specialist Hospital, Al. Kraśnicka 100, 20-718 Lublin, Poland;
| | - Jakub Soja
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (B.B.); (J.S.)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.W.-K.); (A.O.)
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Lisiecka K, Wójtowicz A, Samborska K, Mitrus M, Oniszczuk T, Combrzyński M, Soja J, Lewko P, Kasprzak Drozd K, Oniszczuk A. Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods. Materials (Basel) 2023; 16:ma16041541. [PMID: 36837171 PMCID: PMC9963299 DOI: 10.3390/ma16041541] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/31/2023] [Accepted: 02/10/2023] [Indexed: 06/12/2023]
Abstract
The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.
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Affiliation(s)
- Katarzyna Lisiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Marcin Mitrus
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Jakub Soja
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Piotr Lewko
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Kamila Kasprzak Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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Ziółkiewicz A, Kasprzak-Drozd K, Wójtowicz A, Oniszczuk T, Gancarz M, Kowalska I, Mołdoch J, Kondracka A, Oniszczuk A. The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum ( Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta. Molecules 2023; 28:molecules28041706. [PMID: 36838694 PMCID: PMC9962817 DOI: 10.3390/molecules28041706] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 02/16/2023] Open
Abstract
The phenol content of sorghum is a unique feature among all cereal grains; hence this fact merits the special attention of scientists. It should be remembered that before polyphenols can be used in the body, they are modified within the digestive tract. In order to obtain more accurate data on the level and activity of tested ingredients after ingestion and digestion in the in vivo digestive tract, in vitro simulated digestion may be used. Thus, the aim of this study was to determine the content of polyphenols, flavonoids, and individual phenolic acids, as well as the antiradical properties, of sorghum and sorghum-enriched pasta before and after in vitro simulated gastrointestinal digestion. We observed that the total content of polyphenols decreased after gastric digestion of sorghum, and slightly increased after duodenal digestion. Moreover, the flavonoid content decreased after the first stage of digestion, while antioxidant properties increased after the first stage of digestion and slightly decreased after the second stage. The digestion of polyphenolics in sorghum is completely different to that in pasta-both in varieties with, and without, the addition of sorghum. For pasta, the content of total polyphenols and flavonoids, and free radical scavenging properties, decrease after each stage of digestion.
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Affiliation(s)
- Agnieszka Ziółkiewicz
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (K.K.-D.); (A.O.)
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Marek Gancarz
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116b, 30-149 Krakow, Poland
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Jarosław Mołdoch
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Adrianna Kondracka
- Department of Obstetrics and Pathology of Pregnancy, Medical University of Lublin, Staszica 16, 20-081 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (K.K.-D.); (A.O.)
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Kupryaniuk K, Oniszczuk T, Combrzyński M, Lisiecka K, Janczak D. Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws. Materials 2022; 15:ma15145039. [PMID: 35888506 PMCID: PMC9322839 DOI: 10.3390/ma15145039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/12/2022] [Accepted: 07/17/2022] [Indexed: 11/16/2022]
Abstract
The article discusses the effect of modification of the plasticizing system of a single-screw extruder on selected physicochemical properties of rapeseed straw and buckwheat straw. A TS-45 single-screw extruder (ZMCh Metalchem, Gliwice, Poland) with an L/D = 12 plasticizing system was used for the process. The shredded straws were moistened to four moisture levels: 20, 25, 30 and 35% dry matter. Three different rotational speeds of the extruder screw were applied for the test cycle: 70, 90 and 110 rpm. The following characteristics were determined for the extrusion-cooking process: efficiency and specific mechanical energy. Selected physical properties were determined for the extrudates obtained in the process: water absorption index (WAI), water solubility index (WSI), bulk density, and the efficiency of cumulative biogas and cumulative methane production expressed on dry mass, fresh mass, and fresh organic mass basis. It has been proved that the modification of the plasticizing system had a significant impact on the course of the process and the tested physicochemical properties. An important factor confirming the correctness of the modification is the increase in biogas efficiency. After modification, the highest yield of cumulative biogas from the fresh mass was 12.94% higher than in the sample processed before modification.
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Affiliation(s)
- Karol Kupryaniuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
- Correspondence: (T.O.); (M.C.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
- Correspondence: (T.O.); (M.C.)
| | - Katarzyna Lisiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Damian Janczak
- Institute of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland;
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Radzki RP, Bienko M, Wolski D, Oniszczuk T, Radzka-Pogoda A, Polak P, Borzecki A, Stasiak M. Lipoic acid (LA) dose-dependently protects bone losses in the mandible of rats during the development of osteopenia by inhibiting oxidative stress and promoting bone formation. Biomed Pharmacother 2022; 146:112467. [PMID: 34891114 DOI: 10.1016/j.biopha.2021.112467] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/16/2021] [Accepted: 11/19/2021] [Indexed: 02/07/2023] Open
Abstract
Our study was carried out to evaluate the effect of lipoic acid (LA) on the densitometric properties, structure and mechanical strength of the mandible of Wistar rats with developing osteopenia. The study used 42 sham-operated (SHO) and ovariectomized (OVX) rats. The OVX rats were randomly divided (n = 6) onto two controls treated subcutaneously with physiological saline (OVX-PhS) and 17β-estradiol (OVX-E2), respectively, and onto four experimental OVX groups that received LA in the doses of 12.5, 25, 50 and 100 mg/kg/day for 28 days. The results demonstrated that the lack of estrogen brought about osteopenic bone changes, especially in the trabecular compartment. In addition, while the usage of LA in the doses of 12.5 and 25 LA had no effect in OVX rats, the dose of 100 effectively inhibited osteopenic changes of the mandible. This dose maintained structural, densitometric and mechanical parameters at levels like that in the SHO and OVX-E2 groups by inhibiting the destructive influence of oxidative stress. Dose 50, however, was revealed to be the most effective. It not only inhibited atrophic changes and the influence of oxidative stress, but also stimulated the formation of mandibular bone tissue. Our results suggest that the administration of LA is effective in preventing atrophic changes in the mandibular bone tissue in conditions of ovarian hormone deficiency and suggest its potential in the therapy of osteoporosis.
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Affiliation(s)
- Radoslaw Piotr Radzki
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12 Street, 20-033 Lublin, Poland
| | - Marek Bienko
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12 Street, 20-033 Lublin, Poland.
| | - Dariusz Wolski
- Department of Animal Physiology, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12 Street, 20-033 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Gleboka 31 Street, 20-612 Lublin, Poland
| | - Agnieszka Radzka-Pogoda
- Chair and Department of Hygiene, Medical University of Lublin, Radziwillowska 11 Street, 20-080 Lublin, Poland
| | - Pawel Polak
- St Johns' Oncology Center in Lublin (COZL) Trauma and Orthopaedic Surgery Department, Jaczewskiego 7 Street, 20-090 Lublin, Poland
| | - Andrzej Borzecki
- Chair and Department of Hygiene, Medical University of Lublin, Radziwillowska 11 Street, 20-080 Lublin, Poland
| | - Mateusz Stasiak
- Department of Physical Properties of Plant Materials, Laboratory of Mechanics of Granular Materials, Institute of Agrophysics, Polish Academy of Sciences, Doswiadczalna 4 Street, 20-290 Lublin, Poland
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Kasprzak-Drozd K, Oniszczuk T, Soja J, Gancarz M, Wojtunik-Kulesza K, Markut-Miotła E, Oniszczuk A. The Efficacy of Black Chokeberry Fruits against Cardiovascular Diseases. Int J Mol Sci 2021; 22:ijms22126541. [PMID: 34207143 PMCID: PMC8235034 DOI: 10.3390/ijms22126541] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/10/2021] [Accepted: 06/15/2021] [Indexed: 12/30/2022] Open
Abstract
Epidemiological studies have emphasized the association between a diet rich in fruits and vegetables and a lower frequency of occurrence of inflammatory-related disorders. Black chokeberry (Aronia melanocarpa L.) is a valuable source of biologically active compounds that have been widely investigated for their role in health promotion and cardiovascular disease prevention. Many in vitro and in vivo studies have demonstrated that consumption of these fruits is associated with significant improvements in hypertension, LDL oxidation, lipid peroxidation, total plasma antioxidant capacity and dyslipidemia. The mechanisms for these beneficial effects include upregulation of endothelial nitric oxide synthase, decreased oxidative stress, and inhibition of inflammatory gene expression. Collected findings support the recommendation of such berries as an essential fruit group in a heart-healthy diet. The aim of this review was to summarize the reports on the impact of black chokeberry fruits and extracts against several cardiovascular diseases, e.g., hyperlipidemia, hypercholesterolemia, hypertension, as well as to provide an analysis of the antioxidant and anti-inflammatory effect of these fruits in the abovementioned disorders.
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Affiliation(s)
- Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.K.-D.); (K.W.-K.)
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
- Correspondence: (T.O.); (A.O.)
| | - Jakub Soja
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Marek Gancarz
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland;
| | - Karolina Wojtunik-Kulesza
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.K.-D.); (K.W.-K.)
| | - Ewa Markut-Miotła
- Department of Lung Diseases & Rheumatology, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland; (K.K.-D.); (K.W.-K.)
- Correspondence: (T.O.); (A.O.)
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Lisiecka K, Wójtowicz A, Mitrus M, Oniszczuk T, Combrzyński M. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111233] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Combrzyński M, Oniszczuk T, Kupryaniuk K, Wójtowicz A, Mitrus M, Milanowski M, Soja J, Budziak-Wieczorek I, Karcz D, Kamiński D, Kulesza S, Wojtunik-Kulesza K, Kasprzak-Drozd K, Gancarz M, Kowalska I, Ślusarczyk L, Matwijczuk A. Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives. Materials (Basel) 2021; 14:ma14102673. [PMID: 34065230 PMCID: PMC8161272 DOI: 10.3390/ma14102673] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/14/2021] [Accepted: 05/18/2021] [Indexed: 11/16/2022]
Abstract
Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. They have demonstrated a large number of potential practical applications in medicine and particularly in the treatment of various cardiac, vascular, and orthopedic conditions in adults as well in children. In our research, the extrusion-cooking technique was applied to prepare thermoplastic starch (TPS), which was then utilized to obtain environmentally friendly starch-based films. Potato starch was the basic raw material exploited. Polyvinyl alcohol and keratin were used as functional additives in amounts from 0.5 to 3%, while 20% of glycerol was harnessed as a plasticizer. The processing of the thermoplastic starch employed a single screw extruder-cooker with an L/D ratio of 16. The film blowing process was carried out using a film-blowing laboratory line with L/D = 36. FTIR Spectroscopy was applied for the assignment of the prominent functional groups. The results showed that the processing efficiency of thermoplastic starch with functional additives varied depending on the level of polyvinyl alcohol and keratin addition. Moreover, the FTIR data correlated with the changes in the physical properties of the tested films. The analysis of FTIR spectra revealed several changes in the intensity of bands originating from stretching vibrations characteristic of the –OH substituent. The changes observed depended on the presence/lack of the hydrogen bonding occurring upon interactions between the starch molecules and the various additives used. In addition, notable changes were observed in bands assigned to glycoside bonds in the starch.
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Affiliation(s)
- Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
- Correspondence: (M.C.); (K.K.); (A.M.)
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
| | - Karol Kupryaniuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
- Correspondence: (M.C.); (K.K.); (A.M.)
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
| | - Marcin Mitrus
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
| | - Marek Milanowski
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
| | - Jakub Soja
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (A.W.); (M.M.); (M.M.); (J.S.)
| | | | - Dariusz Karcz
- Department of Chemical Technology and Environmental Analytics (C1), Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Kraków, Poland;
| | - Daniel Kamiński
- Department of General and Coordination Chemistry and Crystallography, Institute of Chemical Sciences, Maria Curie-Skłodowska University in Lublin, pl. Marii Curie-Skłodowskiej 2, 20-031 Lublin, Poland;
| | - Sławomir Kulesza
- Department of Mechatronics, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Oczapowskiego 11, 10-710 Olsztyn, Poland;
| | - Karolina Wojtunik-Kulesza
- Department of Inorganic Chemistry, Medical University in Lublin, 20-059 Lublin, Poland; (K.W.-K.); (K.K.-D.)
| | - Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University in Lublin, 20-059 Lublin, Poland; (K.W.-K.); (K.K.-D.)
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland;
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland;
| | - Lidia Ślusarczyk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
- Correspondence: (M.C.); (K.K.); (A.M.)
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11
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Gancarz M, Malaga-Toboła U, Oniszczuk A, Tabor S, Oniszczuk T, Gawrysiak-Witulska M, Rusinek R. Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process. Food and Bioproducts Processing 2021. [DOI: 10.1016/j.fbp.2021.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Kasprzak-Drozd K, Oniszczuk T, Stasiak M, Oniszczuk A. Beneficial Effects of Phenolic Compounds on Gut Microbiota and Metabolic Syndrome. Int J Mol Sci 2021; 22:3715. [PMID: 33918284 PMCID: PMC8038165 DOI: 10.3390/ijms22073715] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/25/2021] [Accepted: 03/30/2021] [Indexed: 12/12/2022] Open
Abstract
The human intestine contains an intricate community of microorganisms, referred to as the gut microbiota (GM), which plays a pivotal role in host homeostasis. Multiple factors could interfere with this delicate balance, including genetics, age, medicines and environmental factors, particularly diet. Growing evidence supports the involvement of GM dysbiosis in gastrointestinal (GI) and extraintestinal metabolic diseases. The beneficial effects of dietary polyphenols in preventing metabolic diseases have been subjected to intense investigation over the last twenty years. As our understanding of the role of the gut microbiota advances and our knowledge of the antioxidant and anti-inflammatory functions of polyphenols accumulates, there emerges a need to examine the prebiotic role of dietary polyphenols. This review firstly overviews the importance of the GM in health and disease and then reviews the role of dietary polyphenols on the modulation of the gut microbiota, their metabolites and how they impact on host health benefits. Inter-dependence between the gut microbiota and polyphenol metabolites and the vital balance between the two in maintaining the host gut homeostasis are also discussed.
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Affiliation(s)
- Kamila Kasprzak-Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Mateusz Stasiak
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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13
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Oniszczuk A, Oniszczuk T, Gancarz M, Szymańska J. Role of Gut Microbiota, Probiotics and Prebiotics in the Cardiovascular Diseases. Molecules 2021; 26:molecules26041172. [PMID: 33671813 PMCID: PMC7926819 DOI: 10.3390/molecules26041172] [Citation(s) in RCA: 73] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/11/2021] [Accepted: 02/19/2021] [Indexed: 02/07/2023] Open
Abstract
In recent years, there has been a growing interest in identifying and applying new, naturally occurring molecules that promote health. Probiotics are defined as “live microorganisms which, when administered in adequate amounts, confer health benefits on the host”. Quite a few fermented products serve as the source of probiotic strains, with many factors influencing the effectiveness of probiotics, including interactions of probiotic bacteria with the host’s microbiome. Prebiotics contain no microorganisms, only substances which stimulate their growth. Prebiotics can be obtained from various sources, including breast milk, soybeans, and raw oats, however, the most popular prebiotics are the oligosaccharides contained in plants. Recent research increasingly claims that probiotics and prebiotics alleviate many disorders related to the immune system, cancer metastasis, type 2 diabetes, and obesity. However, little is known about the role of these supplements as important dietary components in preventing or treating cardiovascular disease. Still, some reports and clinical studies were conducted, offering new ways of treatment. Therefore, the aim of this review is to discuss the roles of gut microbiota, probiotics, and prebiotics interventions in the prevention and treatment of cardiovascular disease.
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Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Correspondence: (A.O.); (T.O.)
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
- Correspondence: (A.O.); (T.O.)
| | - Marek Gancarz
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland;
| | - Jolanta Szymańska
- Department of Integrated Paediatric Dentistry, Chair of Integrated Dentistry, Medical University of Lublin, Chodźki 6, 20-093 Lublin, Poland;
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14
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Olech M, Kasprzak K, Wójtowicz A, Oniszczuk T, Nowak R, Waksmundzka-Hajnos M, Combrzyński M, Gancarz M, Kowalska I, Krajewska A, Oniszczuk A. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules 2020; 25:E4538. [PMID: 33022975 PMCID: PMC7583975 DOI: 10.3390/molecules25194538] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/24/2020] [Accepted: 10/01/2020] [Indexed: 12/15/2022] Open
Abstract
Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder's screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.
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Affiliation(s)
- Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, 20-093 Lublin, Poland;
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, 20-093 Lublin, Poland;
| | | | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland;
| | - Marek Gancarz
- Institute of Agrophysics, Polish Academy of Sciences, 20-290 Lublin, Poland;
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland;
| | - Anna Krajewska
- Department of Integrated Paediatric Dentistry, Medical University of Lublin, 20-094 Lublin, Poland;
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, 20-093 Lublin, Poland;
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15
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Stasiak M, Molenda M, Bańda M, Horabik J, Wiącek J, Parafiniuk P, Wajs J, Gancarz M, Gondek E, Lisowski A, Oniszczuk T. Friction and Shear Properties of Pine Biomass and Pellets. Materials (Basel) 2020; 13:ma13163567. [PMID: 32806744 PMCID: PMC7475855 DOI: 10.3390/ma13163567] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 11/16/2022]
Abstract
Knowledge on the mechanical properties of granular biomass is important for the design and efficient operation of equipment used for handling, storage, and processing. Their mechanical properties are used as a measure of material quality. In this study, the mechanical properties of granular biomass obtained from pines (sawdust, shavings, long shavings, and pellets) were determined under a moisture content range of 10–50%. The coefficient of sliding friction µ of four construction materials was determined using a 210-mm-diameter direct shear tester (Jenike’s shear box). To measure the shear resistance of the biomass materials (represented as torque T), a prototype vane tester was constructed. The characteristics of shear resistance with respect to time T(t) were determined for material samples under normal pressure p ranging from 5 to 30 kPa and a vane rotation rate of 3 rpm. Measurements were performed for five geometries of the rotor, reflecting typical deformation conditions encountered in the processing of granular biomass. The coefficient of sliding friction was found to be affected by the type of material, moisture content, and normal compressive pressure. Depending on the biomass material, the highest µ, which ranged from 0.50 to 0.62, was obtained for black steel, whereas the lowest µ, which ranged from 0.27 to 0.52, was obtained for aluminum. The lowest coefficient of sliding friction was observed for dry materials and high normal pressure. The torque T was observed to be affected by the rotor shape, material, normal pressure, and moisture content. The parameters presented provide information useful for the design of transport equipment and processing of granular wood biomass.
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Affiliation(s)
- Mateusz Stasiak
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
- Correspondence:
| | - Marek Molenda
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Maciej Bańda
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Józef Horabik
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Joanna Wiącek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Piotr Parafiniuk
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Justyna Wajs
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Marek Gancarz
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland; (M.M.); (M.B.); (J.H.); (J.W.); (P.P.); (J.W.); (M.G.)
| | - Ewa Gondek
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland;
| | - Aleksander Lisowski
- Department of Biosystems Engineering, Institute of Mechanical Engineering, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
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16
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Kupryaniuk K, Oniszczuk T, Combrzyński M, Czekała W, Matwijczuk A. The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance. Materials (Basel) 2020; 13:ma13133003. [PMID: 32640582 PMCID: PMC7372349 DOI: 10.3390/ma13133003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 02/07/2023]
Abstract
The aim of the study is to determine the energy consumption of the extrusion-cooking process of corn straw under various conditions (screw speed, moisture content), water absorption measurements and water solubility indices as well as biogas efficiency evaluation. The extrusion-cooking of corn straw was carried out using a single screw extruder with L/D = 16:1 at various rotational screw speeds (70, 90, and 110 rpm) and with various initial moisture content of raw material (25 and 40%). Prior to the process, the moisture content of the raw material was measured, and next, it was moistened to 25 and 40% of dry matter. For example, at 70 rpm extruder screw speed, the temperature range was 126–150 °C. Energy consumption of straw pretreatment through extrusion-cooking was assessed in order to evaluate the possibility of using the process in an agricultural biogas plant. Biogas and methane efficiency of substrates after extrusion was tested in a laboratory scale biogas plant and expressed as a volume of cumulative methane production for fresh matter, dry matter, and dry organic matter. Pretreated corn straw moistened to 25% and processed at 110 rpm during the extrusion-cooking processing produced the most advantageous effect for methane and biogas production (51.63%) efficiency as compared to corn straw without pretreatment (49.57%). Rotational speed of the extruder screw influenced biogas and methane production. With both dry matter and dry organic matter, the increase of rotational speed of the extruder screw improved the production of cumulated biogas and methane. Pretreatment of corn straw has a positive effect on the acquisition of cumulated methane (226.3 Nm3 Mg−1 for fresh matter, 243.99 Nm3 Mg−1 for dry matter, and 254.83 Nm3 Mg−1 for dry organic matter). Preliminary analysis of infrared spectra revealed changes in the samples also at the molecular level, thus opening up the possibility of identifying marker bands that account for specific degradation changes.
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Affiliation(s)
- Karol Kupryaniuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
- Correspondence: (T.O.); (M.C.); (A.M.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland;
- Correspondence: (T.O.); (M.C.); (A.M.)
| | - Wojciech Czekała
- Institute of Biosystems Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland;
| | - Arkadiusz Matwijczuk
- Department of Physics, Lublin University of Life Sciences Akademicka 13, 20-950 Lublin, Poland
- Correspondence: (T.O.); (M.C.); (A.M.)
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17
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Wojtunik-Kulesza K, Oniszczuk A, Oniszczuk T, Combrzyński M, Nowakowska D, Matwijczuk A. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols-A Non-Systematic Review. Nutrients 2020; 12:E1401. [PMID: 32414132 PMCID: PMC7284996 DOI: 10.3390/nu12051401] [Citation(s) in RCA: 170] [Impact Index Per Article: 42.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/05/2020] [Accepted: 05/11/2020] [Indexed: 12/18/2022] Open
Abstract
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.
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Affiliation(s)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Dominika Nowakowska
- Department of General Ophthalmology, Medical University of Lublin, Chmielna 1, 20-079 Lublin, Poland;
| | - Arkadiusz Matwijczuk
- Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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18
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Marek G, Dobrzański B, Oniszczuk T, Combrzyński M, Ćwikła D, Rusinek R. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS. Sensors (Basel) 2020; 20:E2124. [PMID: 32283765 PMCID: PMC7180597 DOI: 10.3390/s20072124] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/30/2020] [Accepted: 04/07/2020] [Indexed: 01/03/2023]
Abstract
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the study was roasted Arabica coffee beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru. The analyses were carried out with the use of the Agrinose electronic nose designed and constructed at the Institute of Agrophysics of the Polish Academy of Sciences in Lublin. The results of the volatile compound profile analysis provided by the Agrinose device were verified with the GC-MS technique. Chemometric tests demonstrated a dominant role of alcohols, acids, aldehydes, azines, and hydrazides in the coffee volatile compound profile. The differences in their content had an impact on the odor profile of the coffees originating from the different countries. High content of pyridine from the group of azines was detected in the coffee from Peru and Brazil despite the same roasting conditions. The results of the Agrinose analysis of volatile substances were consistent and correlated with the GC-MS results. This suggests that the Agrinose is a promising tool for selection of coffees based on their volatile compound profile.
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Affiliation(s)
- Gancarz Marek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Bohdan Dobrzański
- Pomology, Nursery and Enology Department, University of Life Sciences in Lublin, Głęboka 28, 20-400 Lublin, Poland;
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (M.C.)
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland; (T.O.); (M.C.)
| | - Daniel Ćwikła
- Rodzinna Palarnia Coffee and Sons, Boczna Lubomelskiej 4, 20-070 Lublin, Poland;
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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Oniszczuk A, Wójtowicz A, Oniszczuk T, Matwijczuk A, Dib A, Markut-Miotła E. Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products. Molecules 2020; 25:E916. [PMID: 32085649 PMCID: PMC7070420 DOI: 10.3390/molecules25040916] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/14/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.
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Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 25017, Algeria;
| | - Ewa Markut-Miotła
- Departament of Lung Diseases & Rheumatology, Medical University of Lublin, 20-093 Lublin, Poland;
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Oniszczuk A, Olech M, Oniszczuk T, Wojtunik-Kulesza K, Wójtowicz A. Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.09.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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Wojtunik-Kulesza KA, Kasprzak K, Oniszczuk T, Oniszczuk A. Natural Monoterpenes: Much More than Only a Scent. Chem Biodivers 2019; 16:e1900434. [PMID: 31587473 DOI: 10.1002/cbdv.201900434] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Accepted: 10/03/2019] [Indexed: 12/12/2022]
Abstract
Terpenes are a widespread group of secondary metabolites that can be found in various family plants such as the Lamiaceae. In view of their numerous valuable biological activities, the industrial production of concrete terpenes and essential oils rich in the substances is intensively studied. Monoterpenes constitute a significant part of the whole group of the aforementioned secondary metabolites. This is due to their numerous biological activities and their ability to permeate the skin. Despite the fact that these substances have gain popularity, they are not comprehensively characterized. The presented review is based on studies of the biological activities of the most important monoterpenes and the essential oils rich in these compounds. The authors focused attention on antioxidant activity, inhibition towards acetyl- and butyrylcholinesterase, and α-amylase and α-glucosidase, antifungal, hepatoprotective, sedative properties, and their skin permeation enhancement.
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Affiliation(s)
- Karolina A Wojtunik-Kulesza
- Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Lublin, 4 A. Chodźki Street, 20-093, Lublin, Poland
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Lublin, 4 A. Chodźki Street, 20-093, Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Food Process Engineering, Lublin University of Life Sciences, 44 Doświadczalna Street, 20-236, Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Faculty of Pharmacy, Medical University of Lublin, 4 A. Chodźki Street, 20-093, Lublin, Poland
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Wójtowicz A, Oniszczuk A, Kasprzak K, Olech M, Mitrus M, Oniszczuk T. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products. Food Chem 2019; 309:125673. [PMID: 31784073 DOI: 10.1016/j.foodchem.2019.125673] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 09/06/2019] [Accepted: 10/07/2019] [Indexed: 10/25/2022]
Abstract
New types of precooked pasta products have been developed based on refined and wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical composition, including amino acids composition, phenolics content, as well as antioxidant activity. The precooked pasta quality was also evaluated for starch gelatinization degree, physical properties, hardness, color profile of dry and hydrated pasta, and sensory characteristics. We found that the application of the extrusion-cooking technique for wheat and spelt pasta processing allows to achieve instant products with good nutritional characteristics and high degree of gelatinization, as well as attractive quality and sensory profiles. Microstructure showed compact and dense internal structure with visible bran particles if wholegrain flours were used. Wholegrain wheat and wholegrain spelt precooked pasta were characterized by better nutritional composition and greater antioxidant potential, but lower firmness and increased adhesiveness when compared with refined flours.
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Affiliation(s)
- Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University in Lublin, Chodźki 4a, 20-093 Lublin, Poland.
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University in Lublin, Chodźki 4a, 20-093 Lublin, Poland.
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland.
| | - Marcin Mitrus
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland.
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Widelska G, Wójtowicz A, Kasprzak K, Dib A, Oniszczuk T, Olech M, Wojtunik-Kulesza K, Nowak R, Sujak A, Dobrzański B, Oniszczuk A. Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractReplacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum. This paper focuses on the possibility of obtaining a new type of gluten-free maize-field bean pasta and explores the characteristics of phenolics content, antioxidant activity, cooking quality, textural and thermotropic behavior as well as the microstructure of pasta products with the various levels of added xanthan gum. The obtained results revealed that 0.25, 0.50 and 0.75% addition of xanthan gum to pasta did not have significant influence on its phenolics content and antioxidant activity, whereas 1.00% addition caused a decrease in the tested parameters. On the other hand, the opposite effect of gum addition on the cooking quality, texture characteristic and microstructure was observed. The addition of xanthan gum to the formulation improved pasta quality while reducing the leaching of its components into the cooking water. Pasta prepared with 1.00% xanthan gum showed the lowest cooking loss, the highest firmness, and the lowest adhesiveness. These results revealed a significant influence of xanthan gum content on pasta properties as confirmed by the thermal analysis and SEM microstructure observations.
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Affiliation(s)
- Gabriela Widelska
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
| | - Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine, Algeria
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093Lublin, Poland
| | | | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093Lublin, Poland
| | - Agnieszka Sujak
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950Lublin, Poland
| | - Bohdan Dobrzański
- Pomology and Nursery Department, University of Life Sciences in Lublin, Leszczyńskiego 58, 20-068Lublin, Poland
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
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Oniszczuk T, Matwijczuk A, Matwijczuk A, Kocira S, Niemczynowicz A, Combrzyński M, Wójtowicz A, Kuboń M, Kusz A, Oniszczuk A. Impact of storage temperature and time on Moldavian dragonhead oil – spectroscopic and chemometric analysis. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractMoldavian dragonhead (Dracocephalum moldavica L.) is a plant endemic to Asia where it has been used for centuries for the production of essential oils. With the constantly growing demand for vegetable fats it is necessary to find new methods of ensuring their high quality from the moment of production until their eventual purchase by the consumer. Correct assessment of the quality of oleaginous products is therefore one of the intensively explored scientific problems that stimulates the development of innovative methods of analysing such substances. One of the newer and, most importantly, faster alternatives in the context of analysing the quality of oil and the changes it undergoes during storage is offered by FTIR spectroscopy (Fourier-Transform Infrared spectroscopy). By measuring the relevant FTIR spectra, we were able to observe clear discrepancies in the intensity of bands characteristic of the aging processes taking place in the oleaginous samples due to the oxidation of their fat fractions. The chemometric analysis of FTIR spectra confirmed the high quality of the analysed oils. It is noteworthy that the analysed samples of Moldavian dragonhead oil did not show particularly extensive changes in terms of their FTIR spectra during long-term storage. It confirms their high durability and usability in food production as an excellent product. This is valuable information in order to make progress in the use of Moldavian dragonhead oil in food products.
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Affiliation(s)
- Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950Lublin, Poland
| | - Alicja Matwijczuk
- Department of Physics, University of Life Sciences in Lublin, Akademicka 13, 20-950Lublin, Poland
| | - Sławomir Kocira
- Department of Machinery Exploitation and Production Process Management, University of Life Sciences in Lublin, Głęboka 28, 20-400Lublin, Poland
| | - Agnieszka Niemczynowicz
- Department of Analysis and Differential Equations, Faculty of Mathematics and Computer Science, University of Warmia and Mazury, Słoneczna 54, PL-10-710Olsztyn, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Maciej Kuboń
- Department of Agricultural Engineering and Informatics, Faculty of Production Engineering and Energetics, University of Agriculture in Krakow, ul. Balicka 116B 30-149, Kraków, Poland
| | - Andrzej Kusz
- Department of Technology Fundamentals University of Life Sciences, Doświadczalna 50A, 20-680Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
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Oniszczuk A, Kasprzak K, Wójtowicz A, Oniszczuk T, Olech M. The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta. Molecules 2019; 24:E1262. [PMID: 30939737 PMCID: PMC6480078 DOI: 10.3390/molecules24071262] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 03/29/2019] [Accepted: 03/29/2019] [Indexed: 12/25/2022] Open
Abstract
Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.
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Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodźki 4a, 20-093 Lublin, Poland.
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, ul. Chodźki 4a, 20-093 Lublin, Poland.
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Głęboka 31, 20-612 Lublin, Poland.
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, ul. Głęboka 31, 20-612 Lublin, Poland.
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, ul. Chodźki 1, 20-093 Lublin, Poland.
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Oniszczuk T, Widelska G, Oniszczuk A, Kasprzak K, Wójtowicz A, Olech M, Nowak R, Kulesza KW, Jóźwiak G, Hajnos MW. Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott). OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.
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Affiliation(s)
- Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Lublin, Poland
| | - Gabriela Widelska
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Lublin, Poland
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Lublin, Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Lublin, Poland
| | - Karolina Wojtunik- Kulesza
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Grzegorz Jóźwiak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
| | - Monika Waksmundzka- Hajnos
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 LublinLublin, Poland
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Oniszczuk T, Combrzyński M, Matwijczuk A, Oniszczuk A, Gładyszewska B, Podleśny J, Czernel G, Karcz D, Niemczynowicz A, Wójtowicz A. Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives. PLoS One 2019; 14:e0212070. [PMID: 30759170 PMCID: PMC6373948 DOI: 10.1371/journal.pone.0212070] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2018] [Accepted: 01/25/2019] [Indexed: 11/18/2022] Open
Abstract
The paper presents the results of studies related to the impact of functional additives in the form of polylactide (PLA), polyvinyl alcohol (PVA), and keratin hydrolysate (K) on the physical characteristics of biopolymer foils. TPS granulate was obtained using a TS-45 single-screw extruder with L/D = 16. Foil was produced with the use of an L/D = 36 extruder with film-blowing section. The impact of the quantity and type of the functional additives on the processing efficiency and energy consumption of granulate extrusion, as well as the physical characteristics of the foil produced: thickness, basis weight, and colour were determined. By measuring the FTIR spectra it was determined the type and origin of the respective functional groups. It was observed that foils produced from granulates with the addition of 3% PVA were characterised by the lowest thickness and basis weight. Addition of 2 and 3% of PLA increased thickness and basis weight of starch-based foils significantly. Increasing the content of keratin in SG/K samples resulted in a decrease of brightness and intensify the yellow tint of foils, especially when 2 and 3% of keratin was used. In terms of the other samples, it was observed that the colour remained almost unchanged irrespective of the percentage content of the additive used. Infrared analyses conducted on foil containing PVA, PLA, and K revealed a change in spectra intensity in the frequency range associated with-OH groups originating from the forming free, intra- and intermolecular hydrogen bonds. Based on an analysis of the respective bands within the IR range it was also concluded that considerable structural changes took place with respect to the glycosidic bonds of starch itself. The application of the mentioned additives had a significant structural impact on the produced starch-based foils. Furthermore, the conducted UV-Vis analyses revealed a substantial increase in absorbance and a related reduction of the permeability (colour change) of the obtained materials in the range of ultraviolet and visible light.
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Affiliation(s)
- Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | | | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University in Lublin, Lublin, Poland
| | - Bożena Gładyszewska
- Department of Physics, University of Life Sciences in Lublin, Lublin, Poland
| | - Janusz Podleśny
- Institute of Soil Science and Plant Cultivation—State Research Institute, Puławy, Poland
| | - Grzegorz Czernel
- Department of Physics, University of Life Sciences in Lublin, Lublin, Poland
| | - Dariusz Karcz
- Department of Analytical Chemistry, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Krakow, Poland
| | - Agnieszka Niemczynowicz
- Department of Analysis and Differential Equations, Faculty of Mathematics and Computer Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
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Szparaga A, Kocira S, Kocira A, Czerwińska E, Świeca M, Lorencowicz E, Kornas R, Koszel M, Oniszczuk T. Modification of Growth, Yield, and the Nutraceutical and Antioxidative Potential of Soybean Through the Use of Synthetic Biostimulants. Front Plant Sci 2018; 9:1401. [PMID: 30467507 PMCID: PMC6236065 DOI: 10.3389/fpls.2018.01401] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 09/04/2018] [Indexed: 06/09/2023]
Abstract
Improvement of crop cultivation technologies is focused on increasing crop productivity and improving yield quality, and at the same time on minimizing risks posed to the natural environment. The use of biostimulants contributes to the increase in the productivity of plants, especially under their exposure to stress induced by negative environmental stimuli. A field experiment was conducted in three growing seasons (2014-2016). Seeds of soybean of the Atlanta cultivar were sown in the third decade of April. Two synthetic biostimulants were used in the growing period in the form of single (stage BBCH 13-15) or double (stage BBCH 13-15, BBCH 61) spraying: Atonik (in concentrations of 0.1 and 0.2%) and Tytanit (in concentrations of 0.07 and 0.13%). Atonik, the first tested biostimulant, contained three phenolic compounds: sodium p-nitrophenolate, sodium o-nitrophenolate, and sodium 5-nitroguaiacolate. The Tytanit preparation contained a titanium complex, magnesium oxide, and sulfur (VI) oxide. This work presents a complex study addressing the action of the biostimulants Atonik and Tytanit and demonstrates their effect on the physiological traits, plant productivity, and seed yield quality of Glycine max L. The conducted experiment proved that the biostimulant type, as well as the number of its applications and its concentration, modified the biometric traits, crop productivity, as well as yield quality and the nutraceutical and antioxidative potential of soybean seeds. It was also found that by positively affecting plant growth and seed yield, the Atonik and Tytanit also resulted biostimulants decreased the protein and lipid contents in seeds. A double application of these preparations in their higher concentrations had a more positive impact on soybean seed number and soybean seed yield. The use of both Atonik and Tytanit resulted also in an increased antioxidative activity of soybean seeds. The greatest increase in this activity was observed after the application of the Tytanit preparation. Dietary fiber fraction analysis demonstrated an increase in the acid-detergent fiber, lignin, and cellulose contents in soybean seeds as a result of biostimulant application; however, the increase was greater upon the use of Tytanit. In contrast, the neutral-detergent fiber, cellulose, and hemicellulose contents were observed to decrease in all analyzed combinations of crops treated with the tested preparations.
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Affiliation(s)
- Agnieszka Szparaga
- Department of Agrobiotechnology, Faculty of Mechanical Engineering, Koszalin University of Technology, Koszalin, Poland
| | - Sławomir Kocira
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Anna Kocira
- Institute of Agricultural Sciences, State School of Higher Education in Chelm, Chelm, Poland
| | - Ewa Czerwińska
- Department of Biomedical Engineering, Faculty of Technology and Education, Koszalin University of Technology, Koszalin, Poland
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Edmund Lorencowicz
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Rafał Kornas
- Institute of Agricultural Sciences, State School of Higher Education in Chelm, Chelm, Poland
| | - Milan Koszel
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Lublin, Poland
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Kasprzak K, Wojtunik-Kulesza K, Oniszczuk T, Kuboń M, Oniszczuk A. Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300836] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Obesity is a common serious health problem leading to many serious health disorders. This phenomenon is defined as the over-storage of lipids in adipose tissue that occurs when there is an imbalance between the energy intake and energy used. During obesity, many metabolic alterations occur that can damage several organs, such as vascular or skeletal muscle resulting in the dysfunction of these tissues. In this review, we will discuss molecular genetics and causes of obesity, some of the disorders related to human obesity as well as anti-obesity tool. An interesting solution to the obesity problem is natural substances, revealing anti-obesity activity, as well as functional food enriched with aforementioned substances. Functional foods are products exhibiting a potentially positive effect on health beyond basic nutrition. They contain well-known biologically active natural compounds, which promote optimal health and reduce the risk of many diseases, including obesity.
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Affiliation(s)
- Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | | | - Tomasz Oniszczuk
- Department of Food Process Engineering, Lublin University of Life Sciences, 44 Doświadczalna Street, 20-236 Lublin, Poland
| | - Maciej Kuboń
- Department of Agricultural Engineering and Informatics, Faculty of Production Engineering and Energetics, University of Agriculture in Krakow, ul. Balicka 116B 30-149, Kraków, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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Dib A, Kasprzak K, Wójtowicz A, Benatallah L, Waksmundzka-Hajnos M, Zidoune MN, Oniszczuk T, Karakuła-Juchnowicz H, Oniszczuk A. The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1449058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University in Lublin, Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Leila Benatallah
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | | | - Mohammed Nasreddine Zidoune
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Hanna Karakuła-Juchnowicz
- Department of Psychiatry, Psychotherapy and Early Intervention, Medical University of Lublin, Lublin, Poland
| | - Anna Oniszczuk
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
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Combrzyński M, Mościcki L, Kwaśniewska A, Oniszczuk T, Wójtowicz A, Kręcisz M, Sołowiej B, Gładyszewska B, Muszyński S. Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams. Polímeros 2018. [DOI: 10.1590/0104-1428.02617] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Kasprzak K, Oniszczuk T, Wójtowicz A, Waksmundzka-Hajnos M, Olech M, Nowak R, Polak R, Oniszczuk A. Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale. J Anal Methods Chem 2018; 2018:7830546. [PMID: 29507816 PMCID: PMC5817325 DOI: 10.1155/2018/7830546] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Accepted: 10/31/2017] [Indexed: 06/08/2023]
Abstract
Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn snacks with addition (0, 2, 4, 6, and 8%) of kale (Brassica oleracea L. var. sabellica)-a polyphenol-rich plant. Afterwards, high-performance liquid chromatography-mass spectrometry (LC-ESI-MS/MS) and antioxidant activity analyses of snack extracts were performed. In the corn snacks enriched with kale, fifteen phenolic acids were indicated. These were protocatechuic, 4-OH-benzoic, vanillic, trans-caffeic, cis-caffeic, trans-p-coumaric, cis-p-coumaric, trans-ferulic, cis-ferulic, salicylic, gentisic, syringic, 3-OH-cinnamic, trans-sinapic, and cis-sinapic acids. Both the qualitative and quantitative content of polyphenols increased with the addition of B. oleracea. Data from spectrophotometric analyses of the samples showed high DPPH radical scavenging potential of snacks enriched with 4, 6, and 8% of kale. Snacks enriched with kale contain high level of phenolic acids and, therefore, have great potential to make a valuable source of natural antioxidants. High-temperature short-time extrusion-cooking process had no negative impact on polyphenol's activity.
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Affiliation(s)
- Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
| | | | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093 Lublin, Poland
| | - Renata Polak
- Department of Thermal Technology, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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Kocira S, Sujak A, Oniszczuk T, Szparaga A, Szymanek M, Karakuła-Juchnowicz H, Krawczuk A, Kupryaniuk K. Improvement of the photosynthetic activity of Moldavian dragonhead ( Dracocephalum moldavicaL.) through foliar application of a nitrophenolate–based biostimulant. BIO Web Conf 2018. [DOI: 10.1051/bioconf/20181001009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Application of biostimulants instigates many physiological processes that enhance nutrition efficiency, abiotic stress tolerance, and quality traits of crops, regardless of their nutrient content. One of such preparations is Atonik which contains nitrophenol compounds naturally occurring in plant cells. Several studies have confirmed its beneficial effect on the growth, development, and improved metabolic activity of plants. Therefore, it seems advisable to investigate the effect of Atonik preparation on the photosynthetic activity of Moldavian dragonhead (Dracocephalum moldavicaL.). The reported study was carried out in 2014 in Perespa, Poland. Over the growing season, Atonik was foliar-applied at a dose of 0.3 L/ha (0.1%) and 0.6 L/ha (0.2%) by single and double spraying of plants. Chlorophyll content and nitrogen status (N) were estimated by a Chlorophyll Meter SPAD-502 Plus. The foliar application of Atonik was found to improve the efficiency of the photosynthetic apparatus and chlorophyll content in the leaves ofDracocephalum moldavicaplants, but the results were dependent on biostimulant concentration and number of its applications, and on the date of measurement. To conclude, Atonik is an environmental-friendly preparation which has a positive impact on the metabolic processes of plants.
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Kozlowski K, Cieslik M, Mazurkiewicz J, Smurzynska A, Brzoski M, Chelkowski D, Jezowska A, Neugebauer M, Oniszczuk T, Kupryaniuk K. The influence of mixing inside the fermentation reactors during the study of biogas efficiency of the substrates in mesophilic technology. BIO Web Conf 2018. [DOI: 10.1051/bioconf/20181001012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Along with the development of environmental friendly technologies, an increasing interest in generating the electricity and heat from renewable sources has been observed in Poland. Perfect example of such installations are agricultural biogas plants, where methane fermentation produces high-energy gas fuel i.e. biogas. Before investing, it is necessary to perform a detailed studies of the biogas efficiency of the substrates used. The proper run of fermentation process, as well as the high biogas production related to the operation, depend on many factors, including the mixing inside the reactor. The DIN 38 414-S8 standard, commonly used in the tests, assumes the mixing of the whole eudiometric sets, used in accredited laboratory units, which due to their uniform construction may cause problems. The aim of the study was to determine the effect of laboratory mixing in the fermentation reactor on the biogas efficiency of the maize straw. The experiment tests were performed in the Laboratory of Ecotechnologies, in the Poznan, in accordance with the current standard DIN 38 414-S8.The obtained research results confirmed the effect of mixing inside the fermentation reactors on the biogas efficiency of the maize straw.
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Mitrus M, Wójtowicz A, Oniszczuk T, Gondek E, Mościcki L. Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches. International Journal of Food Engineering 2017. [DOI: 10.1515/ijfe-2016-0287] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of the work was to investigate the effect of extrusion-cooking process conditions on the structure and pasting properties of starch extrudates. In addition, the extrudates structure was observed using scanning electron microscopy (SEM) and confocal laser microscopy (CSLM). Wheat, corn and potato starch were extrusion-cooked with different process parameters (moisture content, screw speed, process temperature) in a single screw extruder. Results showed influence of the process parameters on extruded starches pasting properties. Viscosity measurements indicated that water content during starch extrusion is more important than process temperature. The extrudates structure observed with scanning electron and confocal laser microscopes showed that the main effect of extrusion-cooking was loss of the crystalline structure of the starch and the formation of a cellular structure of the extrudates. In extrudates processed at higher starch moisture content reduced the quantity and diameters of created cells was observed.
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Blicharski T, Oniszczuk A, Olech M, Oniszczuk T, Wójtowicz A, Krawczyk W, Nowak R. Puffed cereals with added chamomile - quantitative analysis of polyphenols and optimization of their extraction method. Ann Agric Environ Med 2017; 24:222-228. [PMID: 28664698 DOI: 10.5604/12321966.1233564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
UNLABELLED [b]Abstract Introduction[/b]. Functional food plays an important role in the prevention, management and treatment of chronic diseases. One of the most interesting techniques of functional food production is extrusion-cooking. Functional foods may include such items as puffed cereals, breads and beverages that are fortified with vitamins, some nutraceuticals and herbs. Due to its pharmacological activity, chamomile flowers are the most popular components added to functional food. OBJECTIVE Quantitative analysis of polyphenolic antioxidants, as well as comparison of various methods for the extraction of phenolic compounds from corn puffed cereals, puffed cereals with an addition of chamomile (3, 5, 10 and 20%) and from [i]Chamomillae anthodium. [/i] [b]Materials and Methods[/b]. Two modern extraction methods - ultrasound assisted extraction (UAE) at 40 °C and 60 °C, as well as accelerated solvent extraction (ASE) at 100 °C and 120 °C were used for the isolation of polyphenols from functional food. Analysis of flavonoids and phenolic acids was carried out using reversed-phase high-performance liquid chromatography and electrospray ionization mass spectrometry (LC-ESI-MS/MS). [b]Results and Conclusions[/b]. For most of the analyzed compounds, the highest yields were obtained by ultrasound assisted extraction. The highest temperature during the ultrasonification process (60 °C) increased the efficiency of extraction, without degradation of polyphenols. UAE easily arrives at extraction equilibrium and therefore permits shorter periods of time, reducing the energy input. Furthermore, UAE meets the requirements of 'Green Chemistry'.
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Affiliation(s)
- Tomasz Blicharski
- Department of Rehabilitation and Orthopedics, Medical University of Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University, Lublin, Poland.
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University, Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Food Process Engineering, University of Life Sciences, Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Food Process Engineering, University of Life Sciences, Lublin, Poland
| | - Wojciech Krawczyk
- Department of Expert Medical Assistance with Emergency Medicine Unit, Medical University, Lublin, Poland
| | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University, Lublin, Poland
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Wojtunik-Kulesza KA, Oniszczuk A, Oniszczuk T, Waksmundzka-Hajnos M. The influence of common free radicals and antioxidants on development of Alzheimer's Disease. Biomed Pharmacother 2016; 78:39-49. [PMID: 26898423 DOI: 10.1016/j.biopha.2015.12.024] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/18/2015] [Accepted: 12/21/2015] [Indexed: 11/18/2022] Open
Abstract
Alzheimer's Disease (AD) is one of the most important neurodegenerative disorders in the 21st century for the continually aging population. Despite an increasing number of patients, there are only few drugs to treat the disease. Numerous studies have shown several causes of the disorder, one of the most important being oxidative stress. Oxidative stress is connected with a disturbance between the levels of free radicals and antioxidants in organisms. Solutions to this problem are antioxidants, which counteract the negative impact of the reactive molecules. Unfortunately, the currently available drugs against AD do not exhibit activity toward these structures. Due to the fact that natural substances are extremely significant in new drug development, numerous studies are focused on substances which exhibit a few activities including antioxidants and other anti-AD behaviors. This review article presents the most important studies connected with the influence of free radicals on development of AD and antioxidants as potential drugs toward AD.
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Affiliation(s)
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodzki 4a, 20-093 Lublin, Poland.
| | - Tomasz Oniszczuk
- Department of Food Process Engineering, Lublin University of Life Sciences, 44 Doświadczalna Street, 20-236 Lublin, Poland.
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Oniszczuk A, Wojtunik K, Oniszczuk T, Wójtowicz A, Mościcki L, Waksmundzka-Hajnos M. Radical Scavenging Activity of Instant Grits with Addition of Chamomile Flowers Determined by TLC–DPPH• Test and by Spectrophotometric Method. J LIQ CHROMATOGR R T 2015. [DOI: 10.1080/10826076.2015.1028294] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Karolina Wojtunik
- Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Leszek Mościcki
- Department of Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
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Oniszczuk A, Oniszczuk T, Wójtowicz A, Wojtunik K, Kwaśniewska A, Waksmundzka-Hajnos M. Radical scavenging activity of extruded corn gruels with addition of linden inflorescence. OPEN CHEM 2015. [DOI: 10.1515/chem-2015-0118] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractAntioxidant activity is one of the most desirable properties of natural compounds. Among these substances are phenolic compounds which exhibit excellent antiradical activity. The main aim of the present study was determination of the free radical scavenging activity of gruels with 5, 10 and 20% addition of linden inflorescence. The studies were based on two methods: TLC-bioautographic assay and spectrophotometric analysis using DPPH (2,2-diphenyl-1-picrylhydrazyl radical). The obtained results indicate that the radical scavenging properties of the extracts are positively correlated with the content of phenolic compounds in gruels and that a high-temperature extrusion process does not deactivate antioxidant polyphenolic compounds.
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Oniszczuk A, Wójtowicz A, Oniszczuk T, Olech M, Nowak R, Wojtunik K, Klimek M, Krawczyk W, Hajnos M. Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics. OPEN CHEM 2015. [DOI: 10.1515/chem-2015-0138] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractExtrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.
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Wójtowicz A, Mitrus M, Oniszczuk T, Mościcki L, Kręcisz M, Oniszczuk A. Selected Physical Properties, Texture and Sensory Characteristics of Extruded Breakfast Cereals based on Wholegrain Wheat Flour. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.aaspro.2015.12.051] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Oniszczuk T, Wójtowicz A, Oniszczuk A, Mitrus M, Combrzyński M, Kręcisz M, Mościcki L. Effect of Processing Conditions on Selected Properties of Starch-based Biopolymers. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.aaspro.2015.12.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Poleszak E, Serefko A, Szopa A, Wośko S, Dudka J, Wróbel A, Oniszczuk T, Wlaź P. NMDA receptor activation antagonizes the NMDA antagonist-induced antianxiety effect in the elevated plus-maze test in mice. Pharmacol Rep 2014; 65:1124-31. [PMID: 24399708 DOI: 10.1016/s1734-1140(13)71470-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Revised: 04/11/2013] [Indexed: 12/23/2022]
Abstract
BACKGROUND The purpose of this study was to determine how the activation of different regulatory domains of the NMDA complex affects the antianxiety effect of antagonists acting at its distinct binding sites. METHODS The anxiolytic-like activity was assessed by the elevated plus-maze test in mice. RESULTS The anxiolytic activity of CGP 37849 (a competitive NMDA receptor antagonist) and L-701,324 (an antagonist at glycine site) was confirmed, but effects of both were significantly reduced by N-methyl-D-aspartic acid (NMDA) or by D-serine agonists at glutamate and glycine site of the NMDA receptor complex, respectively. CONCLUSION The obtained data suggest that stimulation of the glutamate or glycine recognition site of the NMDA receptor complex significantly decreases the antianxiety properties of antagonists of either site.
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Affiliation(s)
- Ewa Poleszak
- Department of Applied Pharmacy, Medical University of Lublin, Chodźki 1, PL 20-093 Lublin, Poland.
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Oniszczuk A, Skalicka-Woźniak K, Oniszczuk T, Waksmundzka-Hajnos M, Głowniak K. Matrix Solid-Phase Dispersion versusUltrasound Assisted Extraction with Solid-Phase Extraction in the HPLC Analysis of Furanocoumarins from Fruits of Archangelica officinalisHoffm. J BRAZIL CHEM SOC 2014. [DOI: 10.5935/0103-5053.20140093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Oniszczuk A, Waksmundzka-Hajnos M, Gadzikowska M, Podgórski R, Oniszczuk T. Influence of sample preparation methods on the quantitation of selected tropane alkaloids from herb ofDatura innoxiamill. by HPTLC. ACTA CHROMATOGR 2013. [DOI: 10.1556/achrom.25.2013.3.10] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kowalska I, Cieśla Ł, Oniszczuk T, Waksmundzka-Hajnos M, Oleszek W, Stochmal A. COMPARISON OF TWO TLC-DPPH•-IMAGE PROCESSING PROCEDURES FOR STUDYING FREE RADICAL SCAVENGING ACTIVITY OF COMPOUNDS FROM SELECTED VARIETIES OF MEDICAGO SATIVA. J LIQ CHROMATOGR R T 2013. [DOI: 10.1080/10826076.2013.790776] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Iwona Kowalska
- a Department of Biochemistry and Crop Quality , Institute of Soil Science and Plant Cultivation – State Research Institute , Pulawy , Poland
| | - Łukasz Cieśla
- b Department of Inorganic Chemistry , Medical University of Lublin , Lublin , Poland
| | - Tomasz Oniszczuk
- c Department of Food Process Engineering , Lublin University of Life Sciences , Lublin , Poland
| | | | - Wiesław Oleszek
- a Department of Biochemistry and Crop Quality , Institute of Soil Science and Plant Cultivation – State Research Institute , Pulawy , Poland
| | - Anna Stochmal
- a Department of Biochemistry and Crop Quality , Institute of Soil Science and Plant Cultivation – State Research Institute , Pulawy , Poland
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