Agnieszka Kosińska

University College London

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Ryszard Amarowicz

Institute of Animal Reproduction and Food Research

Magdalena Karamać

Polish Academy of Sciences

Wilfried Andlauer

HES-SO University of Applied Sciences and Arts Western Switzerland

Ronald B. Pegg

University of Georgia

Agnieszka Troszyńska

Institute of Animal Reproduction and Food Research

Anna Rybarczyk

Warsaw University of Life Sciences

Julien Héritier

Mediplant

Teresa Hernández

Biochemical Society

Dimitri Bocquel

HES-SO University of Applied Sciences and Arts Western Switzerland

Stanisław Weidner

University of Warmia and Mazury in Olsztyn

Cooperative Institutions

HES-SO University of Applied Sciences and Arts Western Switzerland

Polish Academy of Sciences

Institute of Animal Reproduction and Food Research

HES-SO Valais-Wallis

Consejo Superior de Investigaciones Científicas

Rede de Química e Tecnologia

Nicolaus Copernicus University

Collegium Medicum in Bydgoszcz

University of Warmia and Mazury in Olsztyn

University of Liège

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The sensory quality of sprouts obtained from the selected species of legume seeds

Czech Journal of Food Sciences (2004)

Agnieszka Troszyńska G. Larski Agnieszka Kosińska

Sensory characteristics (evaluated by quantitative descriptive analysis and as the hedonic ratings) of sprouts obtained from lentil, Mung bean, pea and soybean sprouts were assessed. It was found that the palatability of sprouts was negatively correlated with bitterness and astringency of these products. However, the statistically significant correlation between the content of total phenolic compounds and negative sensory attributes (bitterness and astringency) was not found.

Palatability

Mung bean

Sensory Analysis

Quantitative Descriptive Analysis

10.17221/10652-cjfs

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Citations (4)

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Food Chemistry (2016)

Andrea Heeger Agnieszka Kosińska Ennio Cantergiani Wilfried Andlauer

Roasting

10.1016/j.foodchem.2016.11.067

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Citations (199)

RP-HPLC-DAD finger print analysis of phenolic extracts from transgenic flax.

Polish Journal of Food and Nutrition Sciences (2009)

Katarzyna Lorenc-Kukuła Agnieszka Kosińska Jan Szopa Ryszard Amarowicz

Two flax lines overexpressing genes encoding three essential enzymes of the flavonoid synthesis pathway: chalcone synthase (CHS), chalcone isomerase (CHI), and dihydroflavonol reductase (DFR), were generated. Phenolic compounds were extracted from the flaxseed lines and the control sample (Linola) using 80% methanol. Then the complex of phenolic compounds present in the crude extract was hydrolysed at basic conditions. The crude and hydrolysed extracts were analysed using an RP-HPLC-DAD method. The chromatograms of the crude extracts of the control sample and transgenic lines were the same. The finger print analysis of the hydrolysed extracts shows the influence of the expression of genes encoding three above mentioned enzymes on the proportion between secoisolariciresinol diglucoside (SDG) and phenolic acids derivatives forming the phenolic complex in flaxseed.

Chalcone isomerase

Chalcone

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Citations (2)

Antioxidant activity of phenolic compounds identified in sunflower seeds

European Food Research and Technology (2012)

Magdalena Karamać Agnieszka Kosińska Isabel Estrella Teresa Hernández Montserrat Dueñas

The antioxidant activity and phenolic compound profiles of six fractions (I–VI) obtained from sunflower seed extract were studied. HPLC–MS(ESI) analysis was applied for quantitative and qualitative determination of phenolic compounds of the fractions. The antioxidant activity of the fractions was studied in terms of their ability to scavenge DPPH· and ABTS·+ and to reduce Fe3+/ferricyanide complex to the ferrous form and was expressed as EC50, TEAC and reducing power values, respectively. The results of all antioxidant activity tests showed good correlations among each other and with the phenolic contents for the individual fractions. The fractions IV–VI were characterized by high antioxidant activity. 5-O-Caffeoylquinic acid was a predominant compound of fractions IV and V, while dicaffeoylquinic acid isomers and caffeoyl-dimethoxycinnamoylquinic acid isomers accounted for 76.6 % of phenolic compounds of fraction VI. Ferulic acid, p-coumaroylquinic acid isomers, ferulic acid dehydrotrimer isomers and some quercetin derivatives were also identified. The highest content of those compounds was noted in fraction III.

ABTS

Fraction (chemistry)

10.1007/s00217-012-1751-6

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Citations (81)

Antioxidant activity of the crude extracts of drumstick tree (Moringa oleifera Lam.) and sweet broomweed (Scoparia dulcis L.) leaves

Polish Journal of Food and Nutrition Sciences (2007)

Leelavinothan Pari Magdalena Karamać Agnieszka Kosińska Anna Rybarczyk Ryszard Amarowicz

The crude extracts of phenolic compounds were obtained from drumstick (Moringa oleifera Lam.) and sweet broomweed (Scoparia dulcis L.) leaves. The content of total phenolics in the extracts was determined using the Folin-Ciocalteu's phenol reagent. Phenolic compounds present in the crude extracts showed antioxidant properties as revealed by the following determinations: the Total Antioxidant Activity (TAA), DPPH radical scavenging activity, and reducing power. The content of total phenolics in the extract of Moringa oleifera leaves was 118 mg/g. The lower content of the total phenolics was noted for the Scoparia dulcis leaves extract: 88 mg/g. The extract of Moringa oleifera was characterized by the higher value of the TAA (0.636 µmol Trolox/mg) than Scoparia dulcis (0.432 µmol Trolox/mg). For the extracts of Moringa oleifera also the stronger antiradical activity against DPPH radical and reducing power were noted. Phenolic acids (derivatives of caffeic, p-coumaric or ferulic acids) were the dominant phenolic constituents of Moringa olifera leaves extract.

Moringa

Trolox

Phytochemical

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Citations (40)

„Bywajcie zdrowi i naelektryzowani!”. O korespondencji Czapscy–Herbertowie. I nie tylko

Konteksty - Polska Sztuka Ludowa (2019)

Agnieszka Kosińska

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Citations (0)

Ośrodki spa i wellness : organizacja i funkcjonowanie

Akademia Wychowania Fizycznego im. Bronisława Czecha (Kraków) eBooks (2016)

Maciej Abram Agnieszka Kosińska

Kopia cyfrowa, oryginal: Krakow : Akademia Wychowania Fizycznego im. Bronislawa Czecha, 2016

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Zakażenie wirusem odry jako element diagnostyki i różnicowania z innymi chorobami wirusowymi na podstawie opisu przypadków klinicznych

Agata Wawrzyniak J Graczyk Paulina Szost Agnieszka Kosińska Bolesław Kalicki

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Antioxidant and radical scavenging activities of a barley crude extract and its fraction

Czech Journal of Food Sciences (2007)

Ryszard Amarowicz Z Zegarska Ronald B. Pegg Magdalena Karamać Agnieszka Kosińska

Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I-VII) were separated from the barley extract so obtained on a Sephadex LH-20 column using methanol as the mobile phase. Nearly 80% of the phenolics extracted from barley were comprised in the first three fractions. The measurements of the antioxidant activity using a β-carotene-linoleate model system, radical scavenging capacity against DPP*, and reducing power based on the reduction of a Fe3+/K3Fe(CN)6 complex to the ferrous state were assessed in the barley crude extract and its fractions. The results indicated that barley possess marked antioxidant and antiradical capacities as compared to other grains such as wheat, rye, and triticale. Furthermore, the methanolic extract of the waxy barley sample and its fractions resembled in the aforementioned activities those from leguminous seeds, rapeseed and pulses. Phenolic constituents contained in barley may have a future role as ingredients in the development of functional foods.

Triticale

Fraction (chemistry)

10.17221/755-cjfs

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Citations (27)

Effect of flaxseed supplementation of dairy cows' forage on physicochemical characteristic of milk and Raclette cheese

International Journal of Dairy Technology (2015)

Dimitri Bocquel Raphaël Marquis Michel Dromard Paul‐André Salamin Janine Rey‐Siggen

The composition of bovine milk depends on breed, lactation stage, age of cows and dietary factors. The effect of flaxseed supplementation of forage diet on the chemical composition of milk and the physicochemical and sensory characterisation of Raclette cheese were investigated in this study. As a result of diet supplementation, the proportion of saturated fatty acids in milk decreased and the content of α‐linolenic and oleic acids increased. Concerning the cheese samples, the hardness was significantly reduced due to the flaxseed supplementation, which can positively affect the quality of the cheese due to the diminished risk of crack formation. Sensory characteristics of melted Raclette cheese were not affected by the dietary treatments.

10.1111/1471-0307.12235

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Citations (11)