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Gumul D, Korus J, Orczykowska M, Rosicka-Kaczmarek J, Oracz J, Areczuk A. Starch from Unripe Apples ( Malus domestica Borkh) as an Alternative for Application in the Food Industry. Molecules 2024; 29:1707. [PMID: 38675527 PMCID: PMC11052241 DOI: 10.3390/molecules29081707] [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: 02/25/2024] [Revised: 03/20/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, thermal characteristics, swelling characteristics, and rheological characteristics were studied. The starches differed significantly in ash, phosphorus, and protein content. The water-binding capacity at temperatures of 25-65 °C was similar, while differences of 20% appeared at higher temperatures. In contrast, a significant difference was found in the solubility of the two starches in the temperature range of 25-75 °C. The study showed that apple starches have a relatively low tendency to retrograde, with the enthalpy of gelatinization for starch from the Oliwka variety being 40% higher than that from the Pyros variety. However, the starches differed in the hardness of the gels formed, i.e., one variety formed soft gels with an internal structure resistant to external forces, while the other formed hard gels.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland; (J.K.); (A.A.)
| | - Jarosław Korus
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland; (J.K.); (A.A.)
| | - Magdalena Orczykowska
- Department of Chemical Engineering, Faculty of Process and Environmental Engineering, Lodz University of Technology, Wolczanska 213 Str., 90-924 Lodz, Poland;
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Str., 90-537 Lodz, Poland;
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Str., 90-537 Lodz, Poland;
| | - Anna Areczuk
- Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Krakow, Poland; (J.K.); (A.A.)
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Kowalski S, Gumul D, Oracz J, Rosicka-Kaczmarek J, Mikulec A, Mickowska B, Skotnicka M, Zborowski M. Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours. Antioxidants (Basel) 2023; 12:1912. [PMID: 38001765 PMCID: PMC10669623 DOI: 10.3390/antiox12111912] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.
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Affiliation(s)
- Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (J.R.-K.)
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (J.R.-K.)
| | - Anna Mikulec
- Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland;
| | - Barbara Mickowska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland;
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 3a Marii Skłodowskiej-Curie Street, 80-210 Gdansk, Poland;
| | - Marek Zborowski
- Department of Health Science, Academy of Applied Science in Nowy Sacz, 2G Kościuszki Street, 33-300 Nowy Sacz, Poland;
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Gumul D, Ziobro R, Korus J, Surma M. Pulp from Colored Potatoes ( Solanum tuberosum L.) as an Ingredient Enriching Dessert Cookies. Foods 2023; 12:3735. [PMID: 37893628 PMCID: PMC10606129 DOI: 10.3390/foods12203735] [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: 09/25/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The purpose of this study was to analyze the effects of adding 5% and 10% pulp from two varieties of colored potatoes on the content of polyphenols, antioxidant activity, physical characteristics, nutritional composition, and the levels of hydroxymethylfurfural and acrylamide of the fortified cookies. The findings revealed that colored potato pulp is an outstanding additive for fortifying cookies with polyphenols, flavonoids, anthocyanins, and flavonols (even two to four times in comparison to control). Cookies containing pulp exhibited even two times higher fiber and protein content (up to 17% more), while the fat and ash content remained unchanged compared to control cookies. Furthermore, they contained 30% less HMF and 40% more acrylamide. These cookies also exhibited good physical properties in the final products. The study demonstrated that pulp from the "Magenta Love" potato variety was significantly more effective in enriching cookies with health-promoting compounds and nutrition value compared to pulp from Marleta Blue.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Jarosław Korus
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland; (R.Z.); (J.K.)
| | - Magdalena Surma
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland;
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Oracz J, Kowalski S, Żyżelewicz D, Kowalska G, Gumul D, Kulbat-Warycha K, Rosicka-Kaczmarek J, Brzozowska A, Grzegorczyk A, Areczuk A. The Influence of Microwave-Assisted Extraction on the Phenolic Compound Profile and Biological Activities of Extracts from Selected Scutellaria Species. Molecules 2023; 28:molecules28093877. [PMID: 37175287 PMCID: PMC10180449 DOI: 10.3390/molecules28093877] [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: 04/08/2023] [Revised: 04/26/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
The aim of the study was to investigate the effects of microwave-assisted extraction (MAE) conditions (microwave power, extraction time, and ethanol concentration) on the efficiency of the extraction of phenolic compounds from selected plant species belonging to the genus Scutellaria (i.e., Scutellaria baicalensis and Scutellaria lateriflora). The extracts from selected Scutellaria species were examined to establish the total phenolic content and the in vitro antioxidant and anti-inflammatory activity. The antioxidant capacity was determined by the ferric reducing antioxidant power (FRAP) and 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity methods. The anti-inflammatory activity was evaluated through the lipoxygenase (LOX) inhibitory assay. The phenolic profile of the extracts was characterized using ultra-high performance liquid chromatography coupled with diode array detection and high-resolution electrospray ionization mass spectrometry (UHPLC-DAD/ESI-HRMS/MS). Depending on the type of solvent and the extraction conditions used, the extracts obtained from selected Scutellaria species showed different total and individual phenolic content, as well as different antioxidant and anti-inflammatory properties. The results showed that all Scutellaria extracts had high total phenolic content and exhibited strong ferric ion reducing power and free radical scavenging capacity and a significant ability to inhibit the LOX activity. In general, the 70% ethanol extracts contained more phenolic compounds, mainly flavones, flavanones, and their derivatives, and showed greater in vitro biological activity than other extracts. The highest levels of phenolic compounds and the strongest antioxidant and anti-inflammatory potential were found in extracts from the roots of S. baicalensis. Optimal extraction conditions for all the plant materials tested were determined as the microwave power of 63 W, extraction time of 10 min, and 70% ethanol as the solvent.
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Affiliation(s)
- Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Gabriela Kowalska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland
| | - Kamila Kulbat-Warycha
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Anna Brzozowska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Aleksandra Grzegorczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Anna Areczuk
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Str. 122, 30-149 Krakow, Poland
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Gumul D, Oracz J, Kowalski S, Mikulec A, Skotnicka M, Karwowska K, Areczuk A. Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours. Molecules 2023; 28:molecules28083556. [PMID: 37110790 PMCID: PMC10143157 DOI: 10.3390/molecules28083556] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 04/04/2023] [Revised: 04/13/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an increase in 2,5-dihydrobenzoic acid (from 0.12 for bars with a 15% share of buffalo worm flour to 0.44 mg/100 g in the case of bars with a 30% share of cricket flour) and chlorogenic acid in all bars (from 0.58 for bars with a 15% share of cricket flour to 3.28 mg/100 g for bars with a 30% addition of buffalo worm flour), compared to the standard. The highest content of tocopherols was found in bars with cricket flour, compared to standard bars (43.57 and 24.06 mg/100 g of fat, respectively). The dominant sterol in bars enriched with insect powder was cholesterol. The highest amount of it was found in cricket bars, and the lowest in mealworm bars (64.16 and 21.62 mg/100 g of fat, respectively). The enrichment of nut bars with insect flours raises the levels of valuable phytosterols in the final product. The addition of edible insect flours reduced the perception of most sensory attributes of the bars, compared to the standard bar.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Anna Mikulec
- Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland
| | - Kaja Karwowska
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland
| | - Anna Areczuk
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
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Gumul D, Kruczek M, Ivanišová E, Słupski J, Kowalski S. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Foods 2023; 12:foods12040804. [PMID: 36832879 PMCID: PMC9957340 DOI: 10.3390/foods12040804] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Marek Kruczek
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Eva Ivanišová
- Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jacek Słupski
- Department of Plant Products Technology and Hygiene Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Stanisław Kowalski
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
- Correspondence:
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Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants (Basel) 2023; 12:antiox12020324. [PMID: 36829883 PMCID: PMC9952554 DOI: 10.3390/antiox12020324] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
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Affiliation(s)
- Marek Kruczek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
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Krystyjan M, Gumul D, Areczuk A, Khachatryan G. Comparison of physico-chemical parameters and rheological properties of starch isolated from coloured potatoes (Solanum tuberosum L.) and yellow potatoes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Gumul D, Areczuk A, Berski W, Juszczak L, Khachatryan G. Selected Physicochemical Properties of Starch Isolated from Colored Potatoes (
Solanum tuberosum
L.) as Compared to Starch from Yellow Flesh Potatoes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Anna Areczuk
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Wiktor Berski
- Department of Carbohydrates Technology and Cereals Processing Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
| | - Gohar Khachatryan
- Department of Food Analysis and Evaluation of Food Quality Faculty of Food Technology University of Agriculture in Krakow Balicka 122, 30–149 Kraków Poland
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Čech M, Ivanišová E, Hozlár P, Tokár M, Zagula G, Gumul D, Kačániová M, Sterczyńska M, Haščík P. NUTRITIONAL COMPOSITION, BIOLOGICAL ACTIVITY AND TECHNOLOGICAL PROPERTIES OF NEW SLOVAKIAN BLACK OAT VARIETIES. J microb biotech food sci 2021. [DOI: 10.15414/jmbfs.4238] [Citation(s) in RCA: 1] [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: 11/24/2022] Open
Abstract
Black and red cereal grains, rich in anthocyanins, have recently gained a lot of interest in the food industry due to health benefits. The aim of this study was to evaluate the nutritional composition (crude protein, starch, ash, fat, β-glucans), biological activity (antioxidant activity, total polyphenols, carotenoids and anthocyanins) and technological properties (farinograph, amylograph and extensograph) of new Slovakian black oat varieties Hucul and Norik. Technological properties were observed by incorporation of whole-grain oatmeal flour to standard wheat flour T-650 in amount 3, 6 and 9%. The grains of selected varieties were grinded and resulting whole-grain oatmeal flour was used for analyses. The crude protein content was in both varieties in amount ~ 11%; starch content ~ 44% and ash content in amount ~ 2.6%. The Norik variety showed a higher content of fat – 5.80%, β-glucans – 4.29%, and total carotenoids – 7.47 μg.g-1. In Hucul variety was detected a higher content of total polyphenols – 0.19 mg GAE.g-1(GAE – gallic acid equivalent) and anthocyanins – 22.00 μg.g-1. The antioxidant activity (DPPH method) was approximately at the same level in both evaluated varieties – 3 mg TEAC.g-1 (TEAC – Trolox equivalent antioxidant capacity). There were several differences in mineral composition between observed varieties. The Norik variety showed higher content [mg.100 g-1] of Fe – 5.94, K – 397.56, Na – 6.33 and P – 365.51, while in Hucul variety it was detected higher content of S – 142.89 and Zn – 2.05. Other mineral compounds were not significantly different. Amylograph device shown that with an increasing addition of black oat flour, the amylograph maximum fell down with the best value at 9% addition with compared to standard flour – 1593 AU. Farinograph values on the contrary, showed the good quality of standard flour but parameter water absorption was better with addition of oat flour due to non-starch polysaccharides presented in oat. Extensograph device showed that increasing addition of oat flour decreased resistance to extension. Colorant cereals generally can increase biodiversity in agriculture, and can be attractive raw materials for production foods with added value.
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Gumul D, Ziobro R, Korus J, Kruczek M. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads. Antioxidants (Basel) 2021; 10:807. [PMID: 34069723 PMCID: PMC8161145 DOI: 10.3390/antiox10050807] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland; (R.Z.); (J.K.); (M.K.)
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Gumul D, Korus J, Surma M, Ziobro R. Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread. PLoS One 2020; 15:e0229841. [PMID: 32946470 PMCID: PMC7500602 DOI: 10.1371/journal.pone.0229841] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Accepted: 06/30/2020] [Indexed: 11/19/2022] Open
Abstract
Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in such components, especially antioxidants. Among them pseudo-cereals, seeds, fruits and vegetables are often applied to this purpose. Potato pulp produced by processing red fleshed (Magenta Love) and purple fleshed (Violetta) varieties could become a new innovative substrate for gluten-free bread enrichment, because of high levels of endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and especially anthocyanins with high antioxidant potential, as well as dietary fiber. Study material consisted of gluten-free bread enriched in the pulp. Dietary fiber, acrylamide content and antioxidant and antiradical potential of the bread were determined. Sensory evaluation included crumb elasticity, porosity and other characteristics, taste and smell. Among all analyzed gluten-free breads, the sample containing 7.5% share of freeze-dried red potato pulp Magenta Love was characterized by high content of phenolic compounds and dietary fiber, pronounced antioxidant activity, low levels of potentially dangerous acrylamide and good physical and sensory characteristics. Therefore such an addition (7.5% Magenta Love) could be recommended for industrial production of gluten-free bread.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Jarosław Korus
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Magdalena Surma
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Krakow, Poland
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Witczak T, Stępień A, Zięba T, Gumul D, Witczak M. The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13382] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Anna Stępień
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and TechnologyWroclaw University of Environmental and Life Science Wrocław Poland
| | - Dorota Gumul
- Department of Carbohydrate TechnologyUniversity of Agriculture in Krakow Krakow Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
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Gumul D, Korus J, Ziobro R, Kruczek M. Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents. Quality Assurance and Safety of Crops & Foods 2019. [DOI: 10.3920/qas2018.1374] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- D. Gumul
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 St., 30-149 Kraków, Poland
| | - J. Korus
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 St., 30-149 Kraków, Poland
| | - R. Ziobro
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 St., 30-149 Kraków, Poland
| | - M. Kruczek
- Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 St., 30-149 Kraków, Poland
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Gumul D, Ziobro R, Korus J, Kruczek M, Árvay J. Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12927] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology, Faculty of Food TechnologyUniversity of Agriculture in Krakow Kraków Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food TechnologyUniversity of Agriculture in Krakow Kraków Poland
| | - Jarosław Korus
- Department of Carbohydrate Technology, Faculty of Food TechnologyUniversity of Agriculture in Krakow Kraków Poland
| | - Marek Kruczek
- Department of Carbohydrate Technology, Faculty of Food TechnologyUniversity of Agriculture in Krakow Kraków Poland
| | - Július Árvay
- Department of Chemistry, Faculty of Biotechnology and Food SciencesSlovak University of Agriculture in Nitra Nitra Slovak Republic
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Gumul D, Areczuk A, Ziobro R, Ivanišová E, Zięba T. The influence of freeze-dried red and purple potatoes on content of bioactive polyphenolic compounds and quality properties of extruded maize snacks. Quality Assurance and Safety of Crops & Foods 2018. [DOI: 10.3920/qas2016.1055] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- D. Gumul
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, Poland
| | - A. Areczuk
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, Poland
| | - R. Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Str., 30-149 Kraków, Poland
| | - E. Ivanišová
- Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic
| | - T. Zięba
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
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Kruczek M, Gumul D, Kačániová M, Ivanišhová E, Mareček J, Gambuś H. INDUSTRIAL APPLE POMACE BY-PRODUCTS AS A POTENTIAL SOURCE OF PRO-HEALTH COMPOUNDS IN FUNCTIONAL FOOD. JMBFS 2017. [DOI: 10.15414/jmbfs.2017.7.1.22-26] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Gumul D, Korus A, Ziobro R, Harangozo L, Tokár M. Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes. CyTA - Journal of Food 2017. [DOI: 10.1080/19476337.2017.1331265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Anna Korus
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Luboš Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marián Tokár
- Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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Gumul D, Berski W, Ivanišová E, Gambuś H, Kačániová M, Harangozo L, Tokár M. Characteristics of starch breads enriched with red potatoes. Potr S J F Sci 2017. [DOI: 10.5219/720] [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: 11/18/2022] Open
Abstract
Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink) potatoes enriched the gluten free breads (starch breads) with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.
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Gumul D, Ziobro R, Ivanišová E, Korus A, Árvay J, Tóth T. Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet. Int J Food Sci Nutr 2016; 68:43-51. [PMID: 27562012 DOI: 10.1080/09637486.2016.1218445] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential. Summarizing, among the analyzed gluten-free breads with an addition of freeze-dried red and purple potatoes, the best results could be obtained by using variety Magenta Love (red potato), which provided the highest levels of phenolic compounds and carotenoids and also antioxidant and antiradical activity.
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Affiliation(s)
- Dorota Gumul
- a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland
| | - Rafał Ziobro
- a Department of Carbohydrate Technology, Faculty of Food Technology , University of Agriculture in Krakow , Kraków , Poland
| | - Eva Ivanišová
- b Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Science , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic
| | - Anna Korus
- c Department of Fruit , Vegetable and Mushroom Technology, University of Agriculture in Krakow , Kraków , Poland
| | - Július Árvay
- d Department of Chemistry, Faculty of Biotechnology and Food Sciences , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic
| | - Tomáš Tóth
- d Department of Chemistry, Faculty of Biotechnology and Food Sciences , Slovak University of Agriculture in Nitra , Nitra , Slovak Republic
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Krystyjan M, Gumul D, Ziobro R, Korus A. The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.075] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Affiliation(s)
- Magdalena Krystyjan
- Department of Carbohydrates Technology; Faculty of Food Technology; University of Agriculture in Krakow; Balicka 122 30-149 Krakow Poland
| | - Dorota Gumul
- Department of Carbohydrates Technology; Faculty of Food Technology; University of Agriculture in Krakow; Balicka 122 30-149 Krakow Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; Faculty of Food Technology; University of Agriculture in Krakow; Balicka 122 30-149 Krakow Poland
| | - Marek Sikora
- Department of Carbohydrates Technology; Faculty of Food Technology; University of Agriculture in Krakow; Balicka 122 30-149 Krakow Poland
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Gumul D, Ziobro R, Korus J, Krystyjan M, Witczak T, Zięba T, Gambuś H. Effect of potato starch extrudates on the physical properties and staling of wheat bread. STARCH-STARKE 2015. [DOI: 10.1002/star.201400229] [Citation(s) in RCA: 2] [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: 11/08/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Jarosław Korus
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Teresa Witczak
- Department of Engineering and Machinery in Food Industry; University of Agriculture; Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Wroclaw Poland
| | - Halina Gambuś
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
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Gumul D, Ziobro R, Gambuś H, Nowotna A. Usability of residual oat flour in the manufacture of extruded corn snacks. CyTA - Journal of Food 2014. [DOI: 10.1080/19476337.2014.984336] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gumul D, Ziobro R, Zięba T, Rój E. Physicochemical Characteristics of Cereal Extrudates with Different Levels of Defatted Blackcurrant Seeds. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12059] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology; University of Agriculture; Balicka 122 Kraków 30-149 Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology; University of Agriculture; Balicka 122 Kraków 30-149 Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology; University of Environmental and Life Sciences; Wrocław Poland
| | - Edward Rój
- Supercritical Extraction Department; Fertilizers Research Institute; Puławy Poland
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Gumul D, Krystyjan M, Buksa K, Ziobro R, Zięba T. The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201300069] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Krzysztof Buksa
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Wrocław Poland
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Gumul D, Ziobro R, Noga M, Sabat R. Characterisation of five potato cultivars according to their nutritional and pro-health components. Acta Sci Pol Technol Aliment 2011; 10:77-81. [PMID: 22232530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
INTRODUCTION Potatoes are very popular vegetables in Poland, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables, so it is important that they find their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch, fat, minerals, and absence of toxins, as well as by a significant content of bioactive components from the group of polyphenols, which guarantee proper antioxidant activity of this vegetable. The study was performed in order to analyse 5 Polish potato cultivars, according to nutritional components, i.e.: proteins, fat, starch, carbohydrates, ash and biologically active compounds: such as polyphenols, flavonoids, as well as dietary fibre. At the same time antioxidant activity of the cultivars was determined by means of two independent methods. MATERIAL AND METHODS The material for the study consisted of five varieties of potatoes: Saturna, Hermes, Raja, Rosalind, Courage, which were analysed for the content of nutrients i.e. protein, fat, starch, carbohydrate, ash and biologically active compounds: polyphenols, flavonoids, and fiber. Antioxidant activity of the examined potato varieties was determined by two independent methods. RESULTS It was shown, taking into account the nutrients, that the potato variety Raja was characterised by the lowest content of carbohydrate and ash, and high amounts of protein and fat. The highest content of insoluble dietary fibre was determined for Raja, and its soluble fraction for Saturna. The amounts of insoluble fibre were three times as much as the content of soluble fibre in the analysed potato cultivars. The highest total polyphenol content was measured for Saturna, and the lowest for Rosalind. Other cultivars revealed similar amounts of these components (3 mg catechin/g d.m.). The contents of flavonols and flavonoids was not proportional to total polyphenol content in the analysed potato cultivars. Antioxidant activity determined by two independant methods was proportional to total polyphenol content in the analysed plant material. CONCLUSIONS It was shown that the content of pro-health ingredients such as: dietary fiber, total polyphenols and antioxidant activity was preferable for two of the five examined varieties of potatoes: Saturna and Raja.
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