Małgorzata Starowicz

Institute of Animal Reproduction and Food Research of Polish Academy of Sciences · Department of Chemistry and Biodynamics of Food

Dear Colleagues, Edible plants, including vegetables, fruits, herbs, and cereals, play a crucial role in our diet as they are not only a source of macronutrients but also contain many health-related ingredients, including compounds with antioxidant properties. Antioxidants contribute to maintaining well-being and health via their preventive role...

This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules’ content. Fermentation of cabbage increased the total phenolic (~10%) and flavonoid contents (~14%), whereas decreased total phenolics/flavonoids in beetroot. Fermented ca...

The study investigated the effect of different spices–cardamom, chilli, ginger, and turmeric on the bioactive compounds, antioxidant activity, colour, and sensory attributes of kale crisps. Specifically, the antioxidant capacity was ranked as follows: kale crisps with turmeric > chilli ≈ ginger > cardamom ≈ control crisps. The analysis using HPLC‐M...

The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding antioxidant compounds’ inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-...

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flax-seed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bre...

The study aimed to evaluate the effect of lactic acid fermentation on the profile and content of volatile organic compounds (VOCs) in red beetroot juice. Red beetroot juice was fermented by three different amounts (1%, 2%, and 2.5%) of three various Lactobacillus strains ( L. acidophilus ATCC 8014 , L. brevis Lbbr 12A , L. plantarum ATCC 3543) for...

Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods; moreover, the goal of encapsulation is to close the bioactive compounds in a shell, preventing them...

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. Fo...

Syzygium aromaticum L. is an aromatic plant with a significant amount of essential oil (EO), which is used in food, medicine, for flavoring, and in the fragrance industry. The purpose of this study was to comparatively evaluate the chemical composition, yield, and antioxidant and antifungal activities of Syzygium aromaticum essential oils extracted...

Herbal teas are a popular global drink and are widely used in many traditional medicines. Key odorants are one of the main parameters to elucidate the final herbal tea’s overall quality and consumer acceptance. In the present study, for the first time, the brewing effect on volatile, key odorants, total phenolic contents, and antioxidant potential...

The determination of volatile organic compounds (VOCs) in buckwheat flour fermented for 24 h by different Lactobacillus strains was the topic of this study. The head-space microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was implemented to qualify and quantified the VOCs. Thereby, samples fermented by L. rhamnosus GG show...

Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2–3 times in the...

HS-SPME/GC-MS analysis was carried out to characterize the profile of volatile organic compounds (VOCs) in kiwiberry cultivars (Geneva and Weiki) exposed to high hydrostatic pressure (HHP) (450–550–650/5 and 15 min). The sum of individual VOCs in Geneva (6.493 mg/kg) and Weiki (11.939 mg/kg) samples was found to be significantly reduced after proce...

In the present study, the volatile compounds, key odorants, and fatty acid profiles of Ivorian shea butter produced by cold press extraction (CPE), solvent extraction (SE) and traditional extraction (TE) methods were investigated for the first time. The aroma compounds of shea butter were extracted by the purge and trap method and analyzed by the g...

In this study, the profile of free and conjugated phenolic compounds and antioxidant activity of bee bread, bee pollen, honey and beeswax samples from the same beehive was analyzed. The contents of free phenolic compounds and those released from the esters and glycosides bounds were analyzed by HPLC–TOF–MS/MS method. In the obtained extracts, the t...

The effect of boiling, steaming, microwaving, cooking in a combi oven and using the sous-vide method under tested thermal conditions on the various properties of broccoli and spinach was evaluated. It was found that sous-vide reduced the total phenolic content to the lowest level and was the gentlest treatment due to the DPPH scavenging ability of...

Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health a...

This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC−PDA−M...

Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains. Moreover, the technological process of mead production such as the step of wort preparation (with or without boiling of wort before fermentation) c...

Oat flour (Avena sativa L.) was fermented for 24 h with selected Lactobacillus strains: L. plantarum W42, L. plantarum IB, and L. casei LcY. The highest number of colony-forming units was determined between the 16th and 18th hour of oat fermentation and was positively correlated with sample acidifying activity. The 8–14 h oat fermentation with both...

The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (HS-SPME) and then analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Thirty volatiles were ide...

The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: therma...

Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS re...

The aim of this research is the evaluation of the sensory attributes of most‐favorable honey types to select honey with the best sensorial overall and the highest consumer acceptance. The on‐line questionnaire revealed that the group of 515 Polish citizens mostly consumed multiflorous (38.4% of respondents), linden (30.2%), and buckwheat (11.4%) ho...

Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index an...

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich so...

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, an...

The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of car...

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activ...

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to eva...

Background Mead is a traditional alcoholic beverage obtained by fermentation of mead wort and is popularly produced at home and/or in small meaderies. Different types of mead can be distinguished based on honey-to-water ratio, addition of spices and/or fruits, and the method of wort preparation. The consumption of mead has gained popularity in Euro...

This review summarises the research on phenolic compounds in apples in relation to their geographical origin, cultivars, technological processes, and human health effects due to their antioxidant activity and bioavailability. Apples are popular among consumers and are known as a rich source of vitamins, minerals, and biologically active compounds....

The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL) assay, while reducing potential was measured using FRAP and ORAC assays. Vitamin C was analysed by...

The long-term storage of cakes may affect their functional and physicochemical properties. In this study, we investigated changes in the antioxidant capacity and polyphenols content of rye-buckwheat cakes with selected spices, e.g. cloves, nutmeg, cinnamon, vanilla, allspice and a commercial blend of spices, during their 18-month storage at 23°C, 6...

Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation. The aim of this research was to measure the ability of various spices to inhibit AGEs and to study the correlation of AGE inhibition with total phenolic (TP) content and antioxidant capacity. Fourteen spices commonly used...

Maillard reaction products are largely responsible for the development of color, taste and especially aroma of thermally treated food. For this reason, our review focused on gathering literature from the last 10 years about the influence of the Maillard reaction products formation on food acceptance in aspects of color, texture and flavor. Maillard...

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at...

Sample preparation is a crucial step in food analysis, which influences the reliability and accuracy of results. Sample must be a representative of a defined whole (e.g., batch, production lot), and the method of sampling depends on the size and nature of this whole. The sampling procedure depends on type of analyzed food materials. Sometimes sampl...

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased...

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminesc...

A study of functional properties and Maillard reaction progress in rye-buckwheat ginger cakes supplemented with low and high rutin amount was conducted. The cakes were formulated on rye flour substituted by flour from husked buckwheat or flour from roasted buckwheat groats at 30 % level. The dough was either spontaneously fermented for 72 h at 21 °...

of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin. Madridge J Food Tech. 2016; 1(1): 44-52. Abstract Study of antioxidative properties and Maillard reaction (MR) products in ginger cakes enriched with rutin was conducted. The cakes were formulated on rye flour substituted by 30% (w/w) of flour from h...

In the last two decades, much research have been performed aimed to the analysis of volatile organic compounds (VOCs) in biological samples. Their presence may reflect the metabolic state of the body (Buljubasik and Buchbauer, 2014). Genetic diseases and pathological, metabolic or mental disorders result in the formation of new volatile compounds o...

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characte...

The objectives of this study was evaluation of the relationship between inhibitory potential of buckwheat-based ginger cakes extracts against AGEs and total phenolics compounds (TPC), rutin, antioxidant capacity. Moreover dough fermentation step (for 3 days in 21°C) influence on formation of AGEs in ginger cakes was studied. The inhibitory effect a...

The objectives of this study was evaluation of the relationship between inhibitory potential of buckwheat-based ginger cakes extracts against AGEs and total phenolics compounds (TPC), rutin, antioxidant capacity. Moreover dough fermentation step (for 3 days in 21°C) influence on formation of AGEs in ginger cakes was studied. The inhibitory effect a...

In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were add...

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, alls...

The total phenolics and flavonoids, rutin, early, advanced and finalMaillard reaction products, and antioxidative capacity determined against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radicals were used for the characterization of the quality of novel rye-buckwheat ginger cakes enriched with rutin (querc...

The present study investigates the antioxidant capacity (AC) of ethanol and ethanol/water (1:1, v/v) extracts of selected spices, using cyclic voltammetry (CV), spectrophotometric and photochemiluminescence (PCL) methods. The ABTS test was used for the measurement of the scavenging capacity of the extracts against 2,2′-azinobis-(3-ethylbenzothiazol...

The aim of this work was to study the effect of various spices (cloves, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, and ginger) on acrylamide formation in buckwheat ginger cakes. The spices were characterised by their free radical scavenging activity and applied to formulation of the buckwheat...

The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The ant...

Cereals grains are a rich source of biologically active compounds. They have antioxidant properties that depend on their chemical structure. This review paper depicted the physical and chemical composition of antioxidants, their chemical forms, and their contents in the grains of wheat, rye, oats, barley, and buckwheat. A general characteristic of...

This paper presents a field program addressed to buckwheat genotypes with the aim to develop cultivars of high antioxidant capacity and high flavonoid concentration in the hulls and groats. Therefore, both parameters were considered as new quality index of buckwheat cultivars. The antioxidant capacity of groat and hull separated from buckwheat seed...