Aneta Wojdyło - Academia.edu (original) (raw)

Papers by Aneta Wojdyło

Research paper thumbnail of Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies

Polish Journal of Food and Nutrition Sciences, May 17, 2024

Research paper thumbnail of Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits

International Journal of Molecular Sciences, Jun 26, 2015

Research paper thumbnail of Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Food Chemistry: X, Oct 1, 2022

Research paper thumbnail of Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products

Research paper thumbnail of Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders

Advanced Powder Technology, May 1, 2017

Research paper thumbnail of Author response for "Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels

Research paper thumbnail of Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color

Lebensmittel-Wissenschaft & Technologie, Oct 1, 2018

Research paper thumbnail of Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Food Chemistry, Dec 1, 2020

Research paper thumbnail of Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro

Antioxidants, Apr 12, 2023

Research paper thumbnail of Specific energy consumption and quality of <i>Citrus hystrix</i> leaves treated using convective and microwave vacuum methods

Journal of Food Processing and Preservation, Jul 4, 2022

Research paper thumbnail of Carotenoids, chlorophylls, vitamin E and amino acid profile in fruits of nineteen Chaenomeles cultivars

Journal of Food Composition and Analysis, Oct 1, 2020

Research paper thumbnail of The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples

Drying Technology, Mar 19, 2020

Research paper thumbnail of Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels ( Pistacia vera L.) as affected by rootstock and irrigation treatment

Food Chemistry, Sep 1, 2018

Research paper thumbnail of Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

Journal of Functional Foods, May 1, 2019

Research paper thumbnail of Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

Lebensmittel-Wissenschaft & Technologie, Jul 1, 2017

Research paper thumbnail of The influence of physical properties of selected plant materials on the process of osmotic dehydration

Lebensmittel-Wissenschaft & Technologie, May 1, 2018

Research paper thumbnail of Characterisation of (poly)phenolic constituents of two interspecific red hybrids of Rondo and Regent (Vitis vinifera) by LC–PDA–ESI-MS QTof

Research paper thumbnail of Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)

Lebensmittel-Wissenschaft & Technologie, Apr 1, 2016

Research paper thumbnail of Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

Journal of Agricultural and Food Chemistry, Jul 9, 2008

There is considerable evidence to show that a greater intake of apple contributes to improved hea... more There is considerable evidence to show that a greater intake of apple contributes to improved health by reducing the risk of diseases, such as cardiovascular disease and some forms of cancer. Apple fruit is a major source of phenol compounds, because its consumption is widespread in many countries and it is available on the market for the whole year. The phenolic composition of 67 varieties of apple cultivars (new and old varieties) was examined for the concentration of some important phytochemicals and antioxidant activity. For the first time, we have looked at the correlation and compared polyphenolic coumpounds in Golden Delicious variety and new varieties grown from it. Up to 18 compounds, including catechin, procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones, were analyzed by high-performance liquid chromatography with diode array detection analysis of crude extracts and after thiolysis and LC-MS. The mean content of total polyphenols lay between 523.02 and 2723.96 mg/100 g dw and depending upon the apples variety. Flavanols (catechin and oligomeric procyanidins) are the major class of apple polyphenols, representing more than 80%, followed by hydroxycinnamic acids (1-31%), flavonols (2-10%), dihydrochalcones (0.5-5%), and in red apples, anthocyanins (1%). In this study, the best correlation was found for the total polyphenols and ABTS method, with a lower correlation for FRAP and DPPH methods ( r = 0.871, 0.839, and 0.804, respectively). The presented data clearly demonstrated that new varieties, i.e., Ozark Gold, Julyred, and Jester, of apple had the same or higher value of bioactive compounds in comparison to the old varieties, i.e., Golden Delicious, Idared, and Jonagold.

Research paper thumbnail of Jakość produktów wiśniowych dostępnych w handlu

Przemysł Fermentacyjny i Owocowo-Warzywny, 2013

Research paper thumbnail of Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies

Polish Journal of Food and Nutrition Sciences, May 17, 2024

Research paper thumbnail of Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits

International Journal of Molecular Sciences, Jun 26, 2015

Research paper thumbnail of Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Food Chemistry: X, Oct 1, 2022

Research paper thumbnail of Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products

Research paper thumbnail of Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders

Advanced Powder Technology, May 1, 2017

Research paper thumbnail of Author response for "Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels

Research paper thumbnail of Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color

Lebensmittel-Wissenschaft & Technologie, Oct 1, 2018

Research paper thumbnail of Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

Food Chemistry, Dec 1, 2020

Research paper thumbnail of Fruit–Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro

Antioxidants, Apr 12, 2023

Research paper thumbnail of Specific energy consumption and quality of <i>Citrus hystrix</i> leaves treated using convective and microwave vacuum methods

Journal of Food Processing and Preservation, Jul 4, 2022

Research paper thumbnail of Carotenoids, chlorophylls, vitamin E and amino acid profile in fruits of nineteen Chaenomeles cultivars

Journal of Food Composition and Analysis, Oct 1, 2020

Research paper thumbnail of The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples

Drying Technology, Mar 19, 2020

Research paper thumbnail of Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels ( Pistacia vera L.) as affected by rootstock and irrigation treatment

Food Chemistry, Sep 1, 2018

Research paper thumbnail of Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

Journal of Functional Foods, May 1, 2019

Research paper thumbnail of Anthocyanins decay in pomegranate enriched fermented milks as a function of bacterial strain and processing conditions

Lebensmittel-Wissenschaft & Technologie, Jul 1, 2017

Research paper thumbnail of The influence of physical properties of selected plant materials on the process of osmotic dehydration

Lebensmittel-Wissenschaft & Technologie, May 1, 2018

Research paper thumbnail of Characterisation of (poly)phenolic constituents of two interspecific red hybrids of Rondo and Regent (Vitis vinifera) by LC–PDA–ESI-MS QTof

Research paper thumbnail of Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)

Lebensmittel-Wissenschaft & Technologie, Apr 1, 2016

Research paper thumbnail of Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

Journal of Agricultural and Food Chemistry, Jul 9, 2008

There is considerable evidence to show that a greater intake of apple contributes to improved hea... more There is considerable evidence to show that a greater intake of apple contributes to improved health by reducing the risk of diseases, such as cardiovascular disease and some forms of cancer. Apple fruit is a major source of phenol compounds, because its consumption is widespread in many countries and it is available on the market for the whole year. The phenolic composition of 67 varieties of apple cultivars (new and old varieties) was examined for the concentration of some important phytochemicals and antioxidant activity. For the first time, we have looked at the correlation and compared polyphenolic coumpounds in Golden Delicious variety and new varieties grown from it. Up to 18 compounds, including catechin, procyanidin, hydroxycinnamates, flavonols, anthocyanins, and dihydrochalcones, were analyzed by high-performance liquid chromatography with diode array detection analysis of crude extracts and after thiolysis and LC-MS. The mean content of total polyphenols lay between 523.02 and 2723.96 mg/100 g dw and depending upon the apples variety. Flavanols (catechin and oligomeric procyanidins) are the major class of apple polyphenols, representing more than 80%, followed by hydroxycinnamic acids (1-31%), flavonols (2-10%), dihydrochalcones (0.5-5%), and in red apples, anthocyanins (1%). In this study, the best correlation was found for the total polyphenols and ABTS method, with a lower correlation for FRAP and DPPH methods ( r = 0.871, 0.839, and 0.804, respectively). The presented data clearly demonstrated that new varieties, i.e., Ozark Gold, Julyred, and Jester, of apple had the same or higher value of bioactive compounds in comparison to the old varieties, i.e., Golden Delicious, Idared, and Jonagold.

Research paper thumbnail of Jakość produktów wiśniowych dostępnych w handlu

Przemysł Fermentacyjny i Owocowo-Warzywny, 2013