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Liu Y, Ren H, Li K. Litsea cubeba essential oil: Extraction, chemical composition, antioxidant and antimicrobial properties, and applications in the food industry. J Food Sci 2024. [PMID: 39013008 DOI: 10.1111/1750-3841.17236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/18/2024]
Abstract
Litsea cubeba (Lour.) Pers. (Lauraceae) is a valuable industrial crop that produces essential oil. The essential oil extracted from L. cubeba (LCEO) has broad-spectrum antimicrobial activity and high antioxidant properties, with great potential for increased usage in the food industry. This literature review summarizes the extraction techniques, content and chemical composition, and antioxidant and antimicrobial activities of LCEO, with a focus on its usage in the food industry, which is an area of substantial recent research. The chemical composition of LCEO, which is affected by various factors, plays a key role in determining its bioactivity and usage in food. The potent antimicrobial activity of LCEO against various foodborne pathogens gives it potential for use in food packaging and preservation to extend shelf life. Future research challenges include the elucidation of the role and mechanism of individual chemical components of LCEO in inhibiting specific foodborne microorganisms; cultivar development to produce germplasm that yields essential oils of the desired chemical composition; and the development of commercial products that can be used in the food industry.
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Affiliation(s)
- Yao Liu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou Province, China
| | - Huanhuan Ren
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou Province, China
| | - Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang, Guizhou Province, China
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Goh MPY, Samsul RN, Mohaimin AW, Goh HP, Zaini NH, Kifli N, Ahmad N. The Analgesic Potential of Litsea Species: A Systematic Review. Molecules 2024; 29:2079. [PMID: 38731572 PMCID: PMC11085224 DOI: 10.3390/molecules29092079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 04/25/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Various plant species from the Litsea genus have been claimed to be beneficial for pain relief. The PRISMA approach was adopted to identify studies that reported analgesic properties of plants from the Litsea genus. Out of 450 records returned, 19 primary studies revealed the analgesic potential of nine Litsea species including (1) Litsea cubeba, (2) Litsea elliptibacea, (3) Litsea japonica, (4) Litsea glutinosa, (5) Litsea glaucescens, (6) Litsea guatemalensis, (7) Litsea lancifolia, (8) Litsea liyuyingi and (9) Litsea monopetala. Six of the species, 1, 3, 4, 7, 8 and 9, demonstrated peripheral antinociceptive properties as they inhibited acetic-acid-induced writhing in animal models. Species 1, 3, 4, 8 and 9 further showed effects via the central analgesic route at the spinal level by increasing the latencies of heat stimulated-nocifensive responses in the tail flick assay. The hot plate assay also revealed the efficacies of 4 and 9 at the supraspinal level. Species 6 was reported to ameliorate hyperalgesia induced via partial sciatic nerve ligation (PSNL). The antinociceptive effects of 1 and 3 were attributed to the regulatory effects of their bioactive compounds on inflammatory mediators. As for 2 and 5, their analgesic effect may be a result of their activity with the 5-hydroxytryptamine 1A receptor (5-HT1AR) which disrupted the pain-stimulating actions of 5-HT. Antinociceptive activities were documented for various major compounds of the Litsea plants. Overall, the findings suggested Litsea species as good sources of antinociceptive compounds that can be further developed to complement or substitute prescription drugs for pain management.
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Affiliation(s)
- May Poh Yik Goh
- Herbal Research Group, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei; (M.P.Y.G.); (R.N.S.); (A.W.M.); (N.K.)
- PAP Rashidah Saádatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei;
| | - Raudhatun Na’emah Samsul
- Herbal Research Group, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei; (M.P.Y.G.); (R.N.S.); (A.W.M.); (N.K.)
- Environmental and Life Sciences, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei
| | - Amal Widaad Mohaimin
- Herbal Research Group, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei; (M.P.Y.G.); (R.N.S.); (A.W.M.); (N.K.)
- Environmental and Life Sciences, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei
| | - Hui Poh Goh
- PAP Rashidah Saádatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei;
| | - Nurul Hazlina Zaini
- UBD Botanical Research Centre, Institute for Biodiversity and Environmental Research, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei;
| | - Nurolaini Kifli
- Herbal Research Group, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei; (M.P.Y.G.); (R.N.S.); (A.W.M.); (N.K.)
- PAP Rashidah Saádatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei;
| | - Norhayati Ahmad
- Herbal Research Group, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei; (M.P.Y.G.); (R.N.S.); (A.W.M.); (N.K.)
- Environmental and Life Sciences, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei
- UBD Botanical Research Centre, Institute for Biodiversity and Environmental Research, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong, Bandar Seri Begawan BE 1410, Brunei;
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Pante GC, Castro JC, Lini RS, Romoli JCZ, Pires TY, Garcia FP, Nakamura CV, Mulati ACN, Matioli G, Machinski Junior M. Inclusion Complexes of Litsea cubeba (Lour.) Pers Essential Oil into β-Cyclodextrin: Preparation, Physicochemical Characterization, Cytotoxicity and Antifungal Activity. Molecules 2024; 29:1626. [PMID: 38611905 PMCID: PMC11013208 DOI: 10.3390/molecules29071626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/15/2023] [Accepted: 12/21/2023] [Indexed: 04/14/2024] Open
Abstract
The uses of natural compounds, such as essential oils (EOs), are limited due to their instability to light, oxygen and temperature, factors that affect their application. Therefore, improving stability becomes necessary. The objective of this study was to prepare inclusion complexes of Litsea cubeba essential oil (LCEO) with β-cyclodextrin (β-CD) using physical mixing (PM), kneading (KN) and co-precipitation (CP) methods and to evaluate the efficiency of the complexes and their physicochemical properties using ATR-FTIR, FT-Raman, DSC and TG. The study also assessed cytotoxicity against human colorectal and cervical cancer cells and antifungal activity against Aspergillus flavus and Fusarium verticillioides. The complexation efficiency results presented significant evidence of LCEO:β-CD inclusion complex formation, with KN (83%) and CP (73%) being the best methods used in this study. All tested LCEO:β-CD inclusion complexes exhibited toxicity to HT-29 cells. Although the cytotoxic effect was less pronounced in HeLa tumor cells, LCEO-KN was more active against Hela than non-tumor cells. LCEO-KN and LCEO-CP inclusion complexes were efficient against both toxigenic fungi, A. flavus and F. verticillioides. Therefore, the molecular inclusion of LCEO into β-CD was successful, as well as the preliminary biological results, evidencing that the β-CD inclusion process may be a viable alternative to facilitate and increase future applications of this EO as therapeutic medication, food additive and natural antifungal agent.
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Affiliation(s)
- Giseli Cristina Pante
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
| | - Juliana Cristina Castro
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
| | - Renata Sano Lini
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
| | - Jéssica Cristina Zoratto Romoli
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
| | - Thiago Yoshioka Pires
- Department of Physics, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil (A.C.N.M.)
| | - Francielle Pelegrin Garcia
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
| | - Celso Vataru Nakamura
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
| | - Ana Claúdia Nogueira Mulati
- Department of Physics, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil (A.C.N.M.)
| | - Graciette Matioli
- Department of Pharmacy, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil;
| | - Miguel Machinski Junior
- Department of Health Basic Science, Laboratory of Toxicology, State University of Maringa, Avenue Colombo n° 5790, Maringa 87020-900, PR, Brazil; (G.C.P.); (R.S.L.); (J.C.Z.R.); (F.P.G.); (C.V.N.); (M.M.J.)
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Liao G, Ning X, Yang Y, Wang Z, Fan G, Wang X, Fu D, Liu J, Tang M, Chen S, Wang J. Main Habitat Factors Driving the Phenotypic Diversity of Litsea cubeba in China. PLANTS (BASEL, SWITZERLAND) 2023; 12:3781. [PMID: 37960137 PMCID: PMC10648399 DOI: 10.3390/plants12213781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/02/2023] [Accepted: 11/03/2023] [Indexed: 11/15/2023]
Abstract
Litsea cubeba (Lour.) Pers. is an important woody spice tree in southern China, and its fruit is a rich source of valuable essential oil. We surveyed and sampled L. cubeba germplasm resources from 36 provenances in nine Chinese provinces, and detected rich phenotypic diversity. The survey results showed that plants of SC-KJ, SC-HJ, and SC-LS provenance presented higher leaf area (LA); YN-SM and YN-XC plants had larger thousand-grain fresh weight (TFW); and HN-DX plants had the highest essential oil content (EOC). To explain the large differences in the phenotypes of L. cubeba among different habitats, we used Pearson's correlation analysis, multiple stepwise regression path analysis, and redundancy analysis to evaluate the phenotypic diversity of L. cubeba. It was found that compared to other traits, leaf and fruit traits had more significant geographical distributions, and that leaf phenotypes were correlated to fruit phenotypes. The results showed that elevation, latitude, longitude, total soil porosity (SP), soil bulk density (SBD), and average annual rainfall (AAR, mm) contributed significantly to the phenotypic diversity of L. cubeba. Geographical factors explained a higher percentage of variation in phenotypic diversity than did soil factors and climate factors. Plants of SC-KJ and HN-DX provenances could be important resources for domestication and breeding to develop new high-yielding varieties of this woody aromatic plant. This study describes significant phenotypic differences in L. cubeba related to adaptation to different environments, and provides a theoretical basis for the development of a breeding strategy and for optimizing L. cubeba cultivation.
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Affiliation(s)
- Guoxiang Liao
- Jiangxi Key Laboratory of Silviculture, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China; (G.L.); (X.N.)
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaodan Ning
- Jiangxi Key Laboratory of Silviculture, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China; (G.L.); (X.N.)
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yuling Yang
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zongde Wang
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Guorong Fan
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xuefang Wang
- Jiangxi Key Laboratory of Silviculture, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China; (G.L.); (X.N.)
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Dan Fu
- Jiangxi Key Laboratory of Silviculture, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China; (G.L.); (X.N.)
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Juan Liu
- Jiangxi Key Laboratory of Silviculture, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China; (G.L.); (X.N.)
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Ming Tang
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shangxing Chen
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiawei Wang
- Jiangxi Key Laboratory of Silviculture, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China; (G.L.); (X.N.)
- East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration, College of Forestry, Jiangxi Agricultural University, Nanchang 330045, China
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Microbiological Quality of Deer Meat Treated with Essential Oil Litsea cubeba. Animals (Basel) 2022; 12:ani12182315. [PMID: 36139173 PMCID: PMC9495158 DOI: 10.3390/ani12182315] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 09/01/2022] [Accepted: 09/02/2022] [Indexed: 12/15/2022] Open
Abstract
Simple Summary Consumers are increasingly turning to healthier and less environmentally harmful diet alternatives. Game is an ideal food from this point of view because it represents meat with a high protein content, low fat content, a favourable composition of fatty acids and minerals. Various types of packaging are often used to extend the shelf life of meats. Packaging can be combined with natural antimicrobials, such as various plant extracts and essential oils, for better effectiveness. Little is known about the microbial quality and preservation of deer meat. In the present study, deer meat was treated with essential oil from Litsea cubeba 0.5 and 1.0% concentration in rapeseed oil combined with aerobic and vacuum packaging. The meat was evaluated for microbiological quality (counts and microbiota identification) for 20 days under refrigerated storage. Our result show that Litsea cubeba essential oil is an effective natural agent against deer meat spoilage bacteria. Abstract The present study aimed to evaluate deer meat microbiological quality when treated with essential oil (EO) from Litsea cubeba (dissolved in rapeseed oil at concentrations 0.5 and 1%), in combination with vacuum packaging during 20 days of storage of meat at 4 °C. Total viable counts (TVC), coliforms bacteria (CB), lactic acid bacteria (LAB) and Pseudomonas spp. were analysed at day 0, 1, 5, 10, 15 and 20. MALDI-TOF MS Biotyper technology was applied to identify microorganisms isolated from meat. The highest number of TVC at the end of the experiment was 5.50 log CFU/g in the aerobically packaged control group and the lowest number of TVC was 5.17 log CFU/g in the samples treated with 1.0% Litsea cubeba EO. CB were not detected in the samples treated with 1.0% Litsea cubeba EO during the entire storage period. Bacteria of the genus Pseudomonas were detected only in the aerobically and vacuum packaged control group. The highest number of LAB was 2.06 log CFU/g in the aerobic control group, and the lowest number of LAB was 2.01 log CFU/g in the samples treated with 1.0% Litsea cubeba EO on day 20. The most frequently isolated bacteria from deer meat were Pseudomonas ludensis, Pseudomonas corrugata, Pseudomonas fragi, Bacillus cereus, Staphylococcus epidermidis and Sphingomonas leidyi.
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Borotová P, Galovičová L, Vukovic NL, Vukic M, Kunová S, Hanus P, Kowalczewski PŁ, Bakay L, Kačániová M. Role of Litsea cubeba Essential Oil in Agricultural Products Safety: Antioxidant and Antimicrobial Applications. PLANTS (BASEL, SWITZERLAND) 2022; 11:1504. [PMID: 35684278 PMCID: PMC9182909 DOI: 10.3390/plants11111504] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/31/2022] [Accepted: 06/02/2022] [Indexed: 06/15/2023]
Abstract
The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life. In this study the biological activity related to food preservation was observed. The main volatile organic compounds were geranial (39.4%), neral (29.5%), and limonene (14.3%). Antioxidant activity was 30.9%, which was equal to 167.94 µg of Trolox per mL of sample. Antimicrobial activity showed the strongest inhibition against Serratia marcescens by disk diffusion method and minimum inhibitory concentrations MIC 50 and MIC 90 were the lowest for Micrococcus luteus with values 1.46 and 3.52 µL/mL, respectively. Antimicrobial activity of the LCEO vapor phase showed strong inhibition of microorganisms on apples, pears, potatoes, and kohlrabies. Over 50% of gram-positive and gram-negative bacteria and yeasts were inhibited by a concentration of 500 µL/mL. The inhibition of microorganisms was concentration dependent. Anti-insect activity was also strong, with 100% lethality of Pyrrhocoris apterus at a concentration of 25%. These results suggest that LCEO could be potentially used as a food preservative.
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Affiliation(s)
- Petra Borotová
- AgroBioTech Research Centre, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Institute of Applied Biology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Lucia Galovičová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Milena Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Simona Kunová
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Paweł Hanus
- Department of Food Technology and Human Nutrition, Institute of Food and Nutrition Technology, University of Rzeszow, 35-959 Rzeszow, Poland;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland;
| | - Ladislav Bakay
- Department of Planting Design and Maintenance, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza, 35601 Rzeszow, Poland
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