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278 results on '"Szwengiel, Artur"'

6. Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of Fagopyrum tataricum (L.) Gaertn Under Drought Stress.

Author

Dziedzic, Krzysztof, Ariyarathna, Pathumi, Szwengiel, Artur, Hęś, Marzanna, Ratajczak, Karolina, Górecka, Danuta, Sulewska, Hanna, and Walkowiak, Jarosław

Subjects
PHENOLS, REGENERATION (Botany), IRON ions, DIETARY fiber, PETIOLES, PHENOLIC acids
Abstract

Background: Tartary buckwheat is a plant recognized for its resistance to various environmental stresses. Due to its valuable source of phenolic compounds, Fagopyrum tataricum is also characterized as a medicinal plant; therefore, the aim of this study was to investigate the drought stress for the levels of phenolic compounds in the morphological parts of the plant. Methods: This experiment was conducted in 7 L pots under laboratory conditions. Phenolic compounds were identified using a UHPLC–MS chromatography system. Antioxidant activity was assessed using well-known methods, including the DPPH scavenging activity and ferrous ion chelating activity. Results: In Tartary buckwheat leaves, stems, seeds, and husks, 57 phenolic compounds were identified, with a predominance of quercetin 3-rutinoside, quercetin, kaempferol-3-rutinoside, kaempferol, and derivatives of coumaric acid. It was observed that the Tartary buckwheat samples subjected to drought stress exhibited a slight decrease in the majority of individual phenolic compounds. Conclusions: The measurement of biological parameters indicated that plant regeneration after drought stress demonstrated a rapid recovery, which can be a positive response to the progression of climate changes. [ABSTRACT FROM AUTHOR]

Published
2025
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15. Insight into Oil-in-Water Emulsions Stabilized by Cross-Linked and Pregelatinized Starches: The Effect of Molecular Structure, Surface Activity and Proton Molecular Dynamics.

Author

Le Thanh-Blicharz, Joanna, Lewandowicz, Jacek, Szwengiel, Artur, Prochaska, Krystyna, Baranowska, Hanna Maria, and Lewandowicz, Grażyna

Subjects
MOLECULAR structure, GEL permeation chromatography, NUCLEAR magnetic resonance, INTERFACIAL tension, MAGNETIC fields
Abstract

Effective formation and stabilisation of emulsions while meeting high consumer requirements, including the so-called green label, is still a technological challenge. This is related to the multitude of emulsion destabilization mechanisms and the vastness of methods used to study them, which implies the need to develop an understanding of the phenomena occurring in emulsions. Commercial starch preparations obtained by physical and chemical modification were used to prepare model emulsions that were studied in terms of their stability. Native potato starch was the reference material. The analytical methods used included rheology, low field nuclear magnetic resonance (LF NMR), size exclusion chromatography with triple detection (SEC), and surface/interfacial tension measurements. The results showed that chemical and physical modification improved the functionality of starch in emulsions. This is due to not only chemical but also physical modifications, i.e., pregelatinization causes changes in the molecular structure of starch, including an increase in the molecular weight and the degree of branching. As a consequence, the conformation of starch macromolecules changes, which results in a change of the dynamics of protons in the continuous phase of the emulsion and the thermodynamics of starch adsorption at the water/oil interface. [ABSTRACT FROM AUTHOR]

Published
2024
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16. Grapefruit Extracts and Black Chokeberry Juice as Potential Antioxidant and Antifungal Agents for Carrot Seed Treatment.

Author

Jarosz, Magdalena, Dorna, Hanna, Szopińska, Dorota, Krzesiński, Włodzimierz, and Szwengiel, Artur

Subjects
ELECTROSPRAY ionization mass spectrometry, ANTIFUNGAL agents, GERMINATION, CARROTS, ARONIA, SEED treatment, GRAPEFRUIT
Abstract

Grapefruit extracts and black chokeberry juice have antioxidant and antimicrobial properties. The aim of the experiment was to evaluate the effect of grapefruit-based preparations, Biosept Active and Citrogrep, and black chokeberry juice on the germination, vigor, and health of carrot seeds. The seeds of two cultivars were soaked for 30 min in 0.25% grapefruit-based preparations and in 5 and 25% chokeberry juice. Standard ISTA methods were used to evaluate seed germination and health. The chemical composition of the applied preparations and juice was analyzed with ultra-high-performance liquid chromatography electrospray ionization mass spectrometry. The grapefruit-based preparations differed significantly in their chemical composition, qualitatively and quantitatively, but in both of them, flavanones and flavones prevailed. Biosept Active improved seed germination especially in the cultivar, which was characterized by a lower initial seed quality. The significant positive correlations between germination at the first and final counts, as well as the contents of flavanones and flavones, were identified in this cultivar. Moreover, the negative correlations between the percentages of diseased seedlings, dead seeds, the percentages of seed infested with Cladosporium spp., Epicoccum nigrum, Melanospora simplex, and Ulocladium spp., and the investigated compounds were found. Chokeberry juice, at the higher concentration, showed some antioxidant activity; however, it frequently stimulated the growth of the fungi. [ABSTRACT FROM AUTHOR]

Published
2024
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48. Are there profiles of cheeses with a high GABA and safe histamine content?

Author

Agencia Estatal de Investigación (España), European Commission, Ministerio de Economía y Competitividad (España), Redruello, Begoña, Szwengiel, Artur, Ladero Losada, Víctor Manuel, Río Lagar, Beatriz del, Álvarez González, Miguel Ángel, Agencia Estatal de Investigación (España), European Commission, Ministerio de Economía y Competitividad (España), Redruello, Begoña, Szwengiel, Artur, Ladero Losada, Víctor Manuel, Río Lagar, Beatriz del, and Álvarez González, Miguel Ángel

Abstract

Some bacteria decarboxylate amino acids as a means of resisting acid stress. It is a mechanism commonly used by bacteria in fermented dairy products. The decarboxylation of histidine to histamine occurs frequently in some types of cheese, but high concentrations of histamine can be harmful to consumers. Not all amino acid decarboxylation products are, however, undesirable. GABA, the decarboxylation product of glutamate, has positive effects on human health. Although histamine and GABA accumulate in large quantities in many types of cheese, there is little information regarding their relationship, and that which is available is restricted to a few cheese varieties. The present work examines whether cheeses exist with high concentrations of GABA but safe concentrations of histamine. The GABA and histamine contents of 250 cheeses representing 143 European varieties were examined, and the technological, environmental and metabolic (TEM) traits governing their accumulation identified. Two TEM profiles were associated with high GABA contents and safe histamine concentrations. These findings could help the dairy industry select the best technological conditions for making GABA-rich, histamine-safe cheeses.

Published
2022

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