Artykuły (WBiNoŻ)

Stały URI dla kolekcjihttp://hdl.handle.net/11652/147

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2015 - 201942020 - 20231

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Autorsearch.filters.applied.operator.equals: search.filters.author.Mańkowska, DorotaMa przypisane plikisearch.filters.applied.operator.equals: Tak

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  • Pozycja
    Antioxidant potential of selected herbal plants from various cultivation systems for cosmetic purposes
    (Wydawnictwo Politechniki Łódzkiej, 2023) Mańkowska, Dorota; Klepacz, Kacper
    The aim of this study was to determine the value of the antioxidant potential of several domestic herbal plant species derived from conventional and organic crops, which, due to the content of valuable biologically active compounds with anti-inflammatory properties, can be used in the production of cosmetic preparations. The antioxidant potential of methanol extracts of the tested plants was determined using the FRAP method with ascorbic acid as a standard. The content of antioxidants in the studied plants ranged from 1.121 to 13.228 mg/g for samples from conventional crops and from 1.559 to 19.327 mg/g for samples from organic farming. Greater biological value of extracts obtained from plants grown in an organic system than in a conventional systemhas been indisputably demonstrated. The obtained research results may constitute an incentive for producers of cosmetics to choose native organic plants for the production of their products.
  • Pozycja
    Herbs in Mongolia
    (Wydawnictwo Politechniki Łódzkiej, 2019) Narangerel, Tuya; Mańkowska, Dorota
    Herbal plants have been an extremely important part of Mongolian medicine for centuries. They constitute an equally important group of drugs as synthetic drugs and are widely use in both prophylaxis and therapy of various types of diseases. Despite the rich history of the use of Mongolian herbs, many of them have still not been studied. Moreover the knowledge about many species, even the most commonly used, remains unknown to scientists. This review presents both a historical and geographical outline of Mongolian herbal medicine as well as the most popular species of herbs, their systematic, chemical composition and usage.
  • Pozycja
    5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products
    (Lodz University of Technology Press, 2017) Mańkowska, Dorota; Majak, Iwona; Bartos, Adrian; Słowianek, Marta; Łącka, Agata; Leszczyńska, Joanna
    5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries (210 mg kg-1) and in breakfast cereals – honey wheat loops (85.099 mg kg-1). In contrast, wholegrain oatmeal and gluten-free sponge cakes had the lowest HMF level of all tested samples, below the detection limit and 0.485 mg kg-1, respectively. In most cases, lack of gluten coincided with the lowest HMF content readings (average 8.488 mg kg-1). The impact of the type of sugar, especially glucose, on the HMF concentration in food is apparent. Sweetened breakfast cereals, with the average content of HMF at 25.55 mg kg-1, took lead over dietary products (8.488 mg kg-1) and bakery products (18.395 mg kg-1), with the exception for wheat bread with cranberries. These cereals contained glucose or glucose-fructose syrup.
  • Pozycja
    Spices from Lamiaceae as a source of biologically active compounds
    (Lodz University of Technology Press, 2015) Kubalt, Kamila; Mańkowska, Dorota; Leszczyńska, Joanna
    Herbs and spices are often added to food not only to improve the taste and smell, but also facilitate digestion and improve human health. Many spices contain high levels of polyphenolic compounds and demonstrate high antioxidant capacity. According to a literature review polyphenolic compounds possess antimicrobial, antiparasitic, antiprotozoal, and antifungal properties]. Many spices contain high levels of polyphenolic compounds and demonstrate high antioxidant capacity. Phenolic compounds in herbs and spice plants are closely associated with their antioxidant activity ]. Many of the spice-derived compounds which are potent antioxidants may help protect the human body against oxidative stress and inflammatory diseases. Particularly noteworthy is the Lamiaceae family (Lamiaceae Lindl., Labiatae Juss.). Among that species most commonly used as a food additives are basil (Ocimum basilicum), peppermint (Mentha piperita), thyme (Thymus vulgaris), marjoram (Origanum majorana), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis) and sage (Salvia officinalis).
  • Pozycja
    5-Hydroxymethylfurfural Content in Selected Food Products
    (Lodz University of Technology Press, 2015) Mańkowska, Dorota; Majak, Iwona; Łącka, Agata; Słownianek, Marta; Bartos, Adrian; Leszczyńska, Joanna
    5-hydroxymethylfurfural (HMF) is a common component of heat treated, drying or stored for a long time food products. It is an intermediate product formed in the Maillard reaction as a result of thermal dehydration of reducing sugars (1-2). HMF is also formed during caramelisation while degradation of carbohydrates at high temperature (3). HMF is responsible for the sensory properties of food, especially for the pleasant flavor. Although it is relatively safe food component, there are reports regarding toxic, mutagenic and carcinogenic properties of HMF, and of 5-sulphoxymethylfurfural especially, an allylic sulfuric acid ester metabolite from HMF (4-6). The content of HMF in the various products vary within a wide range and depends on the food group type as well as the type of processing. In present work, the HMF content in different types of breakfast cereals, cookies and muesli as well as in several types of bakery products commercially available in Poland was determined. In addition, the influence of flavor and taste additives (honey, cocoa, dry fruits) as well as the type of cereals (gluten or gluten-free) on the HMF content in the tested products was examined.