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Pozycja Antioxidant Potential and Phytochemical Content of Selected Fruits and Vegetables Consumed in Cyprus(Wydawnictwo Politechniki Łódzkiej, 2018) Georgiadou, Egli C; Goulas, Vlasios; Majak, Iwona; Ioannou, Antigoni; Leszczyńska, Joanna; Fotopoulos, VasileiosConsuming a diet high in fruits and vegetables can lower the risk of developing numerous chronic diseases, including cancer and cardiovascular disease, due to the presence of multiple antioxidants. Horticultural produce consumed in Cyprus include a large variety of fruits and vegetables, most of which are common components of a Mediterranean-style diet due to the island’s localization. The aim of the present study was to evaluate the antioxidant composition and activity of the edible portion of ten fruits and ten vegetables commonly consumed in Cyprus. Total phenolics, anthocyanins, ascorbic acid and carotenoids contents were determined, while the in vitro antioxidant activity was evaluated by three assays. Antioxidant activity showed great variation, with the highest values found in green olives, capers and red chili peppers and in correlation with total phenolic content. Ascorbic acid was detected in large quantities in parsley, coriander, red guavas and red chili peppers, while red chili peppers, capers and coriander had high levels of carotenoids. Furthermore, sweet cherries, red grapes, and red apples contained significant amounts of anthocyanins. Statistical analysis revealed that phenolic compounds are the most potent antioxidants in fruit and vegetables, while total anthocyanins had a weak contribution to their antioxidant activity. The present study could be a guide for Cypriot as well as Mediterranean diet health-conscious consumers to select specific fruits and vegetables as dietary components. To the best of our knowledge, this is the first study thoroughly describing the antioxidant composition and activity of a wide array of important Cypriot horticultural products.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, Joanna5-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 Quantum dots in food analysis(Lodz University of Technology Press, 2015) Majak, IwonaSeveral potential, mainly medical applications of quantum dots (QDs), including nanodiagnostics, imaging, targeted drug delivery, and photodynamic therapy have been investigated to date. These fluorescent semiconductor nanocrystals are exceptionally suitable for immunolabeling, cell motility assays, in situ hybridization, as live cell markers due to their high photostability. QDs are adapted to the desired application by conjugation to a recognition moiety, e.g., antibodies, peptides, oligonucleotides or aptamers, or by coating with streptavidin. QDs are applied with other techniques, including polymerase chain reaction (PCR), fluorescence resonance-energy transfer (FRET) analysis, fluorescence in-situ hybridization (FISH) and western blot analysis.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, Joanna5-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.Pozycja Methods of allergen detection based on DNA analysis(Wydawnictwo Politechniki Łódzkiej, 2011) Słowianek, Marta; Majak, IwonaMany allergens, such as hazelnut, peanut, charlock, celery, sesame, lupine, walnut, almond, macadamia nut, hickory, pistachio, wheat gliadins, may be present in food products, however, undeclared or as unintentional additives. Due to the growing number of allergic reactions, it is crucial to have fast, reliable methods of allergen detection in processed food products. This review summarizes the recent methods of allergen detection in food products based on PCR reactions, namely PCR-ELISA, Real-time PCR, PCR-PNA-HPLC, Duplex PCR and Multiplex Real-time PCR, describing their principles, applications, detection limits, drawbacks and advantages.Pozycja Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour(Wydawnictwo Politechniki Łódzkiej, 2011) Majak, Iwona; Leszczyńska, Joanna; Łącka, AgnieszkaThe immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin were studied. Determination of immunoreactivity was performed with noncompetitive ELISA method with coeliac patients' sera. The lowest immunoreactivity values were obtained during cross-linking of wheat flour hydrolyzates with polyethyleneimine, below 5% of the values for nonmodified flour.