The impact of pulsed electric field on the extraction of bioactive compounds from beetroot

Beetroot is a root vegetable rich in different bioactive components, such as vitamins, minerals, phenolics, carotenoids, nitrate, ascorbic acids, and betalains, that can have a positive effect on human health. The aim of this work was to study the influence of the pulsed electric field (PEF) at different electric field strengths (4.38 and 6.25 kV/cm), pulse number 10\u201330, and energy input 0\u201312.5 kJ/kg as a pretreatment method on the extraction of betalains from beetroot. The obtained results showed that the application of PEF pre-treatment significantly (p < 0.05) influenced the efficiency of extraction of bioactive compounds from beetroot. The highest increase in the content of betalain compounds in the red beet\u2019s extract (betanin by 329%, vulgaxanthin by 244%, compared to the control sample), was noted for 20 pulses of electric field at 4.38 kV/cm of strength. Treatment of the plant material with a PEF also resulted in an increase in the electrical conductivity compared to the non-treated sample due to the increase in cell membrane permeability, which was associated with leakage of substances able to conduct electricity, including mineral salts, into the intercellular space

Antioxidant properties of black elder flowers and berries harvested from the wild

W pracy przedstawiono wyniki badań dotyczących właściwości przeciwutleniających ekstraktów wodnych z kwiatów oraz owoców bzu czarnego zbieranego z 17 miejsc naturalnego występowania w Polsce oraz oceniono wpływ zawartości polifenoli ogółem na właściwości przeciwutleniające badanych surowców. Stwierdzono, że kwiaty bzu czarnego zawierały więcej związków polifenolowych niż owoce pochodzące z tych samych miejsc naturalnego występowania, a ich zawartość w istotny sposób zależała od miejsca pozyskania surowca ze stanu naturalnego. Stwierdzono dodatnią korelację pomiędzy zawartością związków polifenolowych a aktywnością antyoksydacyjną surowca bzu czarnego. Zastosowane metody badawcze (FRAP, DPPH) potwierdziły wysoką aktywność antyoksydacyjną surowca bzu czarnego, przy czym była ona największa w przypadku kwiatu.In the paper, there were presented the results of the research into antioxidant properties of aqueous extracts of black elder flowers and berries harvested in 17 wild sites in Poland, and the effect of total polyphenol content on antioxidant properties of the raw material studied. It was found that the black elder flowers contained a higher amount of polyphenols than the berries harvested in the same wild sites of their occurrence, and its content significantly depended on the wild site where they were harvested. The results proved a positive correlation between the content of polyphenolic compounds and the antioxidant activity of the black elder raw material. The research methods applied (FRAP, DPPH) confirmed the high antioxidant activity of black elder raw material; however, this activity was the highest in the case of the black elder flowers

Wpływ zanieczyszczeń komunikacyjnych na skład chemiczny surowca bzu czarnego (Sambucus nigra L.)

The aim of the study was to determine the effect of road traffic on the chemical composition of elderberry flowers and fruits. The raw material for the study was collected from sixteen different wild stands in south-east Poland. Each stand was located at a different distance from roads, carrying different loads of traffic. The raw material was collected from June (flower) to August (fruit) 2009 and dried at 30°C. Determination of the content of flavonoids (flavonols converted into quercetin) was performed by spectrophotometry according to the Polish Pharmacopoeia VIII (2008) procedure. Some minerals, including heavy metals (Cr, Zn, Pb, Cu, Cd, Ni, Fe and Mn), were determined with the ICP-AES method after dry digestion of the plant material. A closer distance to transportation routes and heavier traffic had a significant impact on the chemical composition of raw elderberry, which had a lower total content of flavonoids than the material collected from sites further away from roads. significant correlation was found between the content of Cr, Fe, Cd and Cu in elderberry fruit or the content of Fe, Zn, Cu, Cr, Cd, Pb and Mg in elderberry flowers and the influence of traffic, where closer proximity and heavier road traffic contributed significantly to an increase in the concentration of these elements in the analyzed raw material. The chemical composition of elderberry flowers and fruits was significantly affected by the traffic and depended on a harvest site.Celem badań było określenie wpływu zanieczyszczeń komunikacyjnych na skład chemiczny kwiatów i owoców bzu czarnego. Surowce pozyskano z 16. stanowisk naturalnych w południowo-wschodniej części Polski. Stanowiska znajdowały się w różnym oddaleniu od ciągów komunikacyjnych o zróżnicowanym natężeniu ruchu drogowego. Surowiec zbierano od czerwca (kwiat) do sierpnia (owoc) 2009 r. i natychmiast po zbiorze suszono w temp. 30°C. Zawartość flawonoidów (w przeliczeniu na kwercetynę) oznaczono spektrofotometrycznie wg Farmakopei Polskiej VIII (2008), a wybranych składników mineralnych - włącznie z metalami ciężkimi (Cr, Zn, Pb, Cu, Cd, Ni, Fe i Mn) - po mineralizacji materiału roślinnego na sucho metodą IPC. Bliska odległość od ciągów komunikacyjnych oraz większa intensywność ruchu drogowego wpłynęły w istotny sposób na skład chemiczny surowca bzu czarnego, który zawierał mniej flawonoidów w stosunku do surowców pozyskiwanych z terenów bardziej odległych. W doświadczeniu stwierdzono istotną zależność między zawartością Cr, Fe, Cd i Cu w owocu bzu czarnego oraz Fe, Zn, Cu, Cr, Cd, Pb i Mg w kwiecie bzu czarnego a miejscem ich pozyskiwania. Bliskość ciągów komunikacyjnych i większa intensywność ruchu drogowego znacznie przyczyniły się do zwiększenia zawartości tych pierwiastków w analizowanym surowcu. Na skład chemiczny obydwu przebadanych rodzajów surowca bzu czarnego istotny wpływ ma miejsce ich pozyskiwania ze stanu naturalnego

Design of healthy snack based on kiwifruit

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated

Design of healthy snack based on kiwifruit

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated