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Drużyńska B, Łukasiewicz J, Majewska E, Wołosiak R. Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts. Antioxidants (Basel) 2024; 13:414. [PMID: 38671862 PMCID: PMC11047408 DOI: 10.3390/antiox13040414] [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: 02/27/2024] [Revised: 03/22/2024] [Accepted: 03/24/2024] [Indexed: 04/28/2024] Open
Abstract
The purpose of this study was to analyze the effect of the type of extraction solution (water, different concentrations of ethanol), temperature and time on the polyphenol content and antioxidant properties of red clover extracts and the effect of the addition of selected extracts on the antioxidant properties of enriched blackcurrant beverages. In both the extractions carried out under different conditions and in the enriched beverages, the content of selected polyphenols was determined by HPLC. This study confirmed the significant effect of the alcohol content of the extract, extraction time and temperature on the antioxidant properties of clover extracts. Ethanolic extracts had better antioxidant properties than aqueous extracts. The addition of ethanol extracts had a significant effect on the antioxidant properties of the fortified beverages. Increasing the temperature, time or ethanol content in the extracts mostly resulted in an increase in the total polyphenol content in the obtained extracts. Based on the analysis of the response surface, it was found that for the DPPH radical, the best activity was obtained by extraction for 20 min with a solution of approximately 65% at low temperatures. In the case of the ABTS radical, the best antiradical activity was obtained after extraction for 60 min at 80 °C with a solution of approximately 50% ethanol. It was also found that the use of a solution of approximately 60% ethanol after extraction for 60 min at 80 °C would provide an extract with high antiradical activity against both radicals.
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Affiliation(s)
- Beata Drużyńska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Food Quality Assessment, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (J.Ł.); (E.M.); (R.W.)
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Drużyńska B, Wołosiak R, Grzebalska M, Majewska E, Ciecierska M, Worobiej E. Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds ( Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice. Antioxidants (Basel) 2021; 10:1989. [PMID: 34943092 PMCID: PMC8750685 DOI: 10.3390/antiox10121989] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/16/2022] Open
Abstract
Due to the fact that consumers are looking for new, health-promoting products, there is a growing interest in various ingredients with a high biological activity that could enrich conventional foods. As is known, chia seeds are a rich source of various health-promoting compounds. The objective of this study was to determine the content of selected biologically active compounds and their antioxidant properties by means of DPPH●, ABTS+●, and the ability to chelate Fe (II) ions in chia seeds and yoghurts with the addition of these seeds and seeds soaked in apple juice. It was found that chia seeds are a rich source of bioactive ingredients with beneficial effects on human health-especially polyphenols. All the extracts showed antioxidant properties against the radicals used. The addition of seeds to yoghurt contributed to the presence of polyphenols, while soaking in apple juice resulted in a higher content of polyphenols in yoghurts. The enriched yoghurt extracts showed antioxidant properties against DPPH radicals and the ability to chelate Fe (II) ions. The addition of seeds soaked in apple juice significantly influenced the antioxidant activity against ABTS radicals. The addition of seeds (plain and soaked) did not cause significant changes in the pH of the yoghurts.
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Affiliation(s)
- Beata Drużyńska
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Rafał Wołosiak
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | | | - Ewa Majewska
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Marta Ciecierska
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Elwira Worobiej
- Department of Food Technology and Assessment, Division of Food Quality Assessment, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
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Piecyk M, Worobiej E, Wołosiak R, Drużyńska B, Ostrowska-Ligęza E. Effect of different processes on composition, properties and in vitro starch digestibility of grass pea flour. Food Measure 2018. [DOI: 10.1007/s11694-018-9997-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Piecyk M, Drużyńska B, Ołtarzewska A, Wołosiak R, Worobiej E, Ostrowska-Ligęza E. Effect of hydrothermal modifications on properties and digestibility of grass pea starch. Int J Biol Macromol 2018; 118:2113-2120. [PMID: 30016659 DOI: 10.1016/j.ijbiomac.2018.07.063] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [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: 03/20/2018] [Revised: 07/02/2018] [Accepted: 07/12/2018] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A. Despite greater resistance of granules of modified starches to swelling during cooking their suspensions, after cooking these starches were characterized by a higher predicted glycemic index than the non-modified ones. A similar content of resistant starch determined in modified and non-modified gelatinized starches stored at lowered temperatures indicates that starch modifications, HMT in particular, cause no changes in its susceptibility to retrogradation.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland.
| | - Beata Drużyńska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Agnieszka Ołtarzewska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Rafał Wołosiak
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Elwira Worobiej
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Division of Food Chemistry, Department of Chemistry, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warszawa, Poland
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Wołosiak R, Drużyńska B, Piecyk M, Majewska E, Worobiej E. Effect of Sterilization Process and Storage on the Antioxidative Properties of Runner Bean. Molecules 2018; 23:E1409. [PMID: 29891759 PMCID: PMC6100000 DOI: 10.3390/molecules23061409] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [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: 03/03/2018] [Revised: 05/07/2018] [Accepted: 06/05/2018] [Indexed: 12/27/2022] Open
Abstract
In this study, we investigated the effect of standard preservation of bean seeds on changes in contents and activity of their selected components: dry matter, ash, different forms of nitrogen, composition of protein fractions; total phenolics and condensed tannins; ability to chelate iron(II) ions; antiradical activity against ABTS•+ and DPPH•; and capability for inhibiting autoxidation and enzymatic oxidation of linoleic acid. The conducted technological process caused various changes in contents of nitrogen forms and partial loss of phenolic compounds. The antiradical and antioxidative activity of the extracts decreased significantly, while an increase was observed in their ability to chelate Fe(II). These changes were due to the migration of active compounds to the brine, and to their structural transformations and degradation. Longer storage of the sterilized product caused restoration of part of the antiradical activity of the seeds.
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Affiliation(s)
- Rafał Wołosiak
- Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences⁻SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland.
| | - Beata Drużyńska
- Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences⁻SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland.
| | - Małgorzata Piecyk
- Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences⁻SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland.
| | - Ewa Majewska
- Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences⁻SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland.
| | - Elwira Worobiej
- Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences⁻SGGW, 159 Nowoursynowska St., 02-787 Warsaw, Poland.
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Kuźma P, Drużyńska B, Obiedziński M. Optimization of extraction conditions of some polyphenolic compounds from parsley leaves (Petroselinum crispum). Acta Sci Pol Technol Aliment 2015; 13:145-54. [PMID: 24876310 DOI: 10.17306/j.afs.2014.2.4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND Parsley leaf is a rich source of natural antioxidants, which serve a lot of functions in human body and prevent food from oxidation processes. The aim of the study was to investigate the influence of different extraction solvents and times of extraction on natural antioxidants content. Owing to the knowledge of the properties of extracted components and solvents, as well as their interactions, it is possible to achieve a high effectiveness of active compounds recovery. MATERIAL AND METHODS Three different extraction solvents (acetone 70% in water, methanol 80% in water and distilled water) and different times of extraction (30 and 60 minutes) were used to determine the efficiency of extraction of polyphenols and catechins, antioxidant activity against free radicals DPPH and ABTS and the ability to chelate ion Fe(2+) in dried parsley leaves. Other natural antioxidants contents in parsley leaves were also determined. RESULTS AND DISCUSSION In this study the best extraction solvent for polyphenols was acetone 70% and for catechins was distilled water. All extracts examined displayed the antioxidative activity, but water was the best solvent in the method of assaying the activity against ABTS(•+) and Fe(2+) ions chelating capability, whereas methanol turned out to be the least effective in this respect. Opposite results were observed in the case of determining the activity against DPPH(•). The prolongation of the extraction time enhanced or decreased antiradical activity in some cases. Additionally, important biologically active compounds in parsley leaves, such as vitamin C (248.31 mg/100 g dry matter), carotenoids (31.28 mg/100 g dry matter), chlorophyll (0.185 mg/g dry matter) were also analysed.
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Affiliation(s)
- Paula Kuźma
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Poland
| | - Beata Drużyńska
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Poland
| | - Mieczysław Obiedziński
- Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences - SGGW, Poland
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