Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and co... more Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time o...
The aim of this study was to determine the effect of the degree of granulation of the pear (Pyrus... more The aim of this study was to determine the effect of the degree of granulation of the pear (Pyrus L.) pomace powder, and the method of pre-treatment on the phenolic content and bioactivities. The dried pear pomace was fractionated into granulations: 1 mm, 710 µm, 180 µm, 75 µm, 53 µm, then treated with methanol extraction and two-step extraction with Soxhlet method. The results obtained confirmed the possibility of modulating the phenolic profile and biological activities through the selection of particle size and extraction methods. Total phenolic compounds was 375.0 to 512.9 mg gallic acid/100 g dw and total flavonoid compounds was 24.7 to 34.6 mg quercetin/100 g dw. Two-step extraction (1 - Soxhlet extraction, 2 - MeOH extraction) provided antioxidant activity of up to 418.8 (FRAP) and 340.0 mg Trolox/100 g dw (DPPH). The lowest granulation of pear pomace powder indicated the highest inhibitory activity of α-amylase, β-glucosidase (as antidiabetic activity), angiotensin-convertin...
BackgroundCarrot is a popular vegetable consumed by people of all age groups and is used in vario... more BackgroundCarrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A.ResultsIn the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with antioxidant potential by ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti‐α‐glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble s...
Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and co... more Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time o...
The aim of this study was to determine the effect of the degree of granulation of the pear (Pyrus... more The aim of this study was to determine the effect of the degree of granulation of the pear (Pyrus L.) pomace powder, and the method of pre-treatment on the phenolic content and bioactivities. The dried pear pomace was fractionated into granulations: 1 mm, 710 µm, 180 µm, 75 µm, 53 µm, then treated with methanol extraction and two-step extraction with Soxhlet method. The results obtained confirmed the possibility of modulating the phenolic profile and biological activities through the selection of particle size and extraction methods. Total phenolic compounds was 375.0 to 512.9 mg gallic acid/100 g dw and total flavonoid compounds was 24.7 to 34.6 mg quercetin/100 g dw. Two-step extraction (1 - Soxhlet extraction, 2 - MeOH extraction) provided antioxidant activity of up to 418.8 (FRAP) and 340.0 mg Trolox/100 g dw (DPPH). The lowest granulation of pear pomace powder indicated the highest inhibitory activity of α-amylase, β-glucosidase (as antidiabetic activity), angiotensin-convertin...
BackgroundCarrot is a popular vegetable consumed by people of all age groups and is used in vario... more BackgroundCarrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A.ResultsIn the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with antioxidant potential by ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti‐α‐glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble s...
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