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  1. Article: Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.

    Wronkowska, Małgorzata / Szawara-Nowak, Dorota / Piskuła, Mariusz Konrad / Zieliński, Henryk

    Microorganisms

    2023  Volume 11, Issue 4

    Abstract: The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and ... ...

    Abstract The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and the level of melanoidins defined by the browning index were analyzed in biscuits formulated from raw and roasted common buckwheat flours fermented by select lactic acid bacteria (LAB). The content of soluble proteins in fermented buckwheat flour and biscuits before and after digestion in vitro was significantly dependent on the LAB applied and the type of flour used and was the highest in the digested biscuits, indicating increased bioaccessibility. Generally, in all analyzed biscuits a lower furosine content was observed as compared to control samples, and its high bioaccessibility was noted after digestion. The free FIC in biscuits was strain-dependent, resulting in low bioaccessibility with the exception of biscuits obtained from both types of flours fermented by
    Language English
    Publishing date 2023-03-29
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2720891-6
    ISSN 2076-2607
    ISSN 2076-2607
    DOI 10.3390/microorganisms11040883
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

    Zielinski, H. / Szawara-Nowak, D. / Wronkowska, M.

    LWT - food science and technology

    2020  Volume 123, Issue -, Page(s) 109051

    Language English
    Document type Article
    ZDB-ID 2169058-3
    ISSN 0023-6438
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

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  3. Article ; Online: Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by

    Wronkowska, Małgorzata / Wiczkowski, Wiesław / Topolska, Joanna / Szawara-Nowak, Dorota / Piskuła, Mariusz Konrad / Zieliński, Henryk

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 6

    Abstract: The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented ... ...

    Abstract The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by
    MeSH term(s) Flour/analysis ; Fagopyrum ; Tandem Mass Spectrometry ; Phenols/analysis ; Flavonoids ; Glycation End Products, Advanced ; Rhizopus
    Chemical Substances Phenols ; Flavonoids ; Glycation End Products, Advanced
    Language English
    Publishing date 2023-03-18
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28062746
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  4. Article ; Online: Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds.

    Wronkowska, Małgorzata / Bączek, Natalia / Honke, Joanna / Topolska, Joanna / Wiczkowski, Wiesław / Zieliński, Henryk

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 11

    Abstract: Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive ... ...

    Abstract Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.
    MeSH term(s) Antioxidants ; Fagopyrum ; Triticum ; Functional Food ; Tocopherols ; Glutathione
    Chemical Substances Antioxidants ; Tocopherols (R0ZB2556P8) ; Glutathione (GAN16C9B8O)
    Language English
    Publishing date 2023-06-05
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28114565
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs.

    Starowicz, Małgorzata / Arpaci, Saruhan / Topolska, Joanna / Wronkowska, Małgorzata

    Molecules (Basel, Switzerland)

    2021  Volume 26, Issue 8

    Abstract: 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 ...

    Abstract 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 source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
    MeSH term(s) Antioxidants/analysis ; Chromatography, High Pressure Liquid ; Fagopyrum/chemistry ; Flavonoids/analysis ; Flour/analysis ; Iron/metabolism ; Oxidation-Reduction ; Phenols/analysis ; Phytochemicals/analysis ; Snacks ; Spices ; Tandem Mass Spectrometry
    Chemical Substances Antioxidants ; Flavonoids ; Phenols ; Phytochemicals ; Iron (E1UOL152H7)
    Language English
    Publishing date 2021-04-14
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules26082267
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article ; Online: Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.

    Zieliński, Henryk / Wiczkowski, Wiesław / Topolska, Joanna / Piskuła, Mariusz Konrad / Wronkowska, Małgorzata

    Molecules (Basel, Switzerland)

    2022  Volume 27, Issue 19

    Abstract: The literature reports that the consumption of common buckwheat ( ...

    Abstract The literature reports that the consumption of common buckwheat (
    MeSH term(s) Antioxidants ; Apigenin ; Catechin ; Fagopyrum ; Flavonoids ; Flour/analysis ; Hydroxybenzoates ; Kaempferols ; Lactobacillales ; Luteolin ; Polyphenols
    Chemical Substances Antioxidants ; Flavonoids ; Hydroxybenzoates ; Kaempferols ; Polyphenols ; Apigenin (7V515PI7F6) ; Catechin (8R1V1STN48) ; phenolic acid (I3P9R8317T) ; Luteolin (KUX1ZNC9J2)
    Language English
    Publishing date 2022-10-06
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules27196628
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article: Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

    Wronkowska, M. / Jelinski, T. / Majkowska, A. / Zielinski, H.

    Polish journal of food and nutrition sciences

    2018  Volume 68, Issue 1, Page(s) 25

    Language English
    Document type Article
    ZDB-ID 1118494-2
    ISSN 1230-0322
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Z 4427: Show issues

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  8. Article: Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

    Zielinski, H. / Honke, J. / Bączek, N. / Majkowska, A. / Wronkowska, M.

    LWT - food science and technology

    2019  Volume 106, Issue -, Page(s) 37

    Language English
    Document type Article
    ZDB-ID 2169058-3
    ISSN 0023-6438
    Database Current Contents Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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  9. Article ; Online: Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads.

    Bączek, Natalia / Jarmułowicz, Anna / Wronkowska, Małgorzata / Haros, Claudia Monika

    Food chemistry

    2020  Volume 330, Page(s) 127199

    Abstract: This study addressed determinations of the glycaemic index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads. The bioaccessibility of TPC and the AC of breads were studied after in vitro ... ...

    Abstract This study addressed determinations of the glycaemic index (GI), antioxidant capacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads. The bioaccessibility of TPC and the AC of breads were studied after in vitro digestion. The lowest values of the GI were determined for oat bread, whereas breads with the highest content of buckwheat flour had the highest AC. The digestion of breads showed that most of the TPC were found in the soluble fraction, but the phenolic compounds were still present also in the insoluble fraction after digestion. It was concluded that the mixed oat-buckwheat breads may serve as products with a medium GI, as a source of TPC, and as products with a high AC. It should be noted that enzymatic digestion or fermentation by microbiota could potentially enhanced breads antioxidant activity during digestion in the gastrointestinal tract.
    MeSH term(s) Antioxidants/chemistry ; Antioxidants/metabolism ; Avena/chemistry ; Avena/metabolism ; Bread/analysis ; Fagopyrum/chemistry ; Fagopyrum/metabolism ; Fermentation ; Flour/analysis ; Glycemic Index ; Phenols/chemistry ; Phenols/metabolism
    Chemical Substances Antioxidants ; Phenols
    Language English
    Publishing date 2020-06-09
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2020.127199
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  10. Article ; Online: The Application of

    Starowicz, Małgorzata / Lelujka, Ewa / Ciska, Ewa / Lamparski, Grzegorz / Sawicki, Tomasz / Wronkowska, Małgorzata

    Molecules (Basel, Switzerland)

    2020  Volume 25, Issue 23

    Abstract: Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from ... ...

    Abstract Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the
    MeSH term(s) Antioxidants/analysis ; Avena/chemistry ; Consumer Behavior ; Fagopyrum/chemistry ; Food ; Food Analysis ; Functional Food ; Gas Chromatography-Mass Spectrometry ; Humans ; Lamiaceae/chemistry ; Mentha/chemistry ; Odorants/analysis ; Origanum/chemistry ; Reducing Agents/analysis ; Rosmarinus/chemistry ; Salvia officinalis/chemistry ; Sensation ; Solid Phase Microextraction ; Taste ; Thymus Plant/chemistry ; Volatile Organic Compounds/analysis
    Chemical Substances Antioxidants ; Reducing Agents ; Volatile Organic Compounds
    Language English
    Publishing date 2020-11-29
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules25235626
    Database MEDical Literature Analysis and Retrieval System OnLINE

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