Biotechnology and Food Science

Stały URI zbioruhttp://hdl.handle.net/11652/3940

Biotechnology and Food Science publikuje artykuły oryginalne i przeglądowe dotyczące wszystkich aspektów biotechnologii i żywności oraz dziedzin pokrewnych.Czasopismo jest miejscem wymiany informacji w następujących dziedzinach:biotechnologia, chemia, technologia i toksykologia żywności, chemia i biotechnologia środowiska, chemia nieorganiczna, organiczna i fizyczna, biochemia, enzymologia, mikrobiologia, chemia medyczna, inżynieria chemiczna korozja mikrobiologiczna. Biotechnology and Food Science jest czasopismem ogólnie dostępnym, ukazuje się dwa razy w roku w wersji drukowanej i on-line. Pełne teksty artykułów są dostępne (www.bfs.p.lodz.pl). Wszystkie prace są recenzowane i oceniane pod względem jakości i oryginalności.



Czasopismo wydawane jest od 1955 roku, najpierw jako Zeszyty Naukowe Politechniki Łódzkiej. Chemia Spożywcza (1955-1979), następnie jako Zeszyty Naukowe Politechniki Łódzkiej. Technologia i Chemia Spożywcza (1980-1997) i Zeszyty Naukowe Politechniki Łódzkiej. Chemia Spożywcza i Biotechnologia (1998-2010).



ISSN 2299-6818 Częstotliwość wydawania: półrocznik (wersja drukowana i online) Wersja pierwotna: druk Język: angielski

Redaktor naczelny: Małgorzata Piotrowska tel: +48 42-631-34-70, e-mail: malgorzata.piotrowska@p.lodz.pl Adres redakcji: Wydział Biotechnologii i Nauk o Żywności Politechniki Łódzkiej Stefanowskiego 4/10, 90-924 Łódź tel.: 42-631-34-10, 42-636-28-60 fax: +48 42-636-28-60 e-mail: bfs@info.p.lodz.pl Wydawca: Wydawnictwo Politechniki Łódzkiej Wólczańska 223, 90-924 Łódź phone/fax: +48 42 631 29 52 www.wydawnictwa.p.lodz.pl

DOI: https://doi.org/10.34658/bfs/ Punkty MNiSW 2019: 5

Indeksacja: BazTech Agro Index Copernicus - ICI Journals Master List Dziedziny: rolnictwo, biotechnologia i mikrobiologia stosowana, chemia, nauka i technologia żywności

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Filtry

2018 - 20192

Ustawienia

Ma przypisane plikisearch.filters.applied.operator.equals: TakTematsearch.filters.applied.operator.equals: search.filters.subject.antioxidant capacity

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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, Vasileios
    Consuming 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
    Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts
    (Wydawnictwo Politechniki Łódzkiej, 2019) Polka, Dominika; Podsędek, Anna
    Different parts of plants, including fruits, leaves, roots, bark, stem and flower, are a promising source of bioactive compounds, therefore they are intensively studied for biological activity and the possibility of use in functional foods and dietary supplements. The present research compares the phenolic profile and antioxidant capacity of aqueous extracts obtained from bark, flowers and fruits of guelder rose. Antioxidant activity was evaluated against ABTS, hydroxyl and peroxyl free radicals, and as a reducing power by using in vitro test. The total phenolics, flavanols and proanthocyanidins were assessed by spectrophotometric methods, and individual phenolic compounds were also determined using UPLC analysis. Bark water extract proved to be richest in natural antioxidants because it showed the highest antioxidant potential, regardless of the method used. Its very high antioxidant capacity was connected with high phenolic compounds content, especially flavanols and proanthocyanidins. Water extracts of guelder rose fruits and flowers were characterized by the high level of hydroxycinnamic acids, especially chlorogenic acid. It seems that guelder rose bark may be selected as potential source of phytochemicals with high antioxidant potential.