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Keyword antioxidant activity

 
ORIGINAL ARTICLE
 

Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard
Pol. J. Food Nutr. Sci. 2024;74(3):201-209
DOI: https://doi.org/10.31883/pjfns/191035
 
ORIGINAL ARTICLE
 

Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Ewa Raczkowska, Aneta Wojdyło, Paulina Nowicka
Pol. J. Food Nutr. Sci. 2024;74(2):147-161
DOI: https://doi.org/10.31883/pjfns/187941
 
ORIGINAL ARTICLE
 

Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
Phuoc-Bao-Duy Nguyen, Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen
Pol. J. Food Nutr. Sci. 2024;74(1):69-81
DOI: https://doi.org/10.31883/pjfns/182962
 
ORIGINAL ARTICLE
 

Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2023;73(2):187-195
DOI: https://doi.org/10.31883/pjfns/163982
 
ORIGINAL ARTICLE
 

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Jin Ju Lee, Kyung Young Yoon
Pol. J. Food Nutr. Sci. 2022;72(2):141-150
DOI: https://doi.org/10.31883/pjfns/149434
 
ORIGINAL ARTICLE
 

Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević
Pol. J. Food Nutr. Sci. 2021;71(2):225-236
DOI: https://doi.org/10.31883/pjfns/138320
 
ORIGINAL ARTICLE
 

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone
Pol. J. Food Nutr. Sci. 2021;71(2):177-185
DOI: https://doi.org/10.31883/pjfns/135813
 
ORIGINAL ARTICLE
 

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429-443
DOI: https://doi.org/10.31883/pjfns/130401
 
ORIGINAL ARTICLE
 

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Pol. J. Food Nutr. Sci. 2020;70(4):377-385
DOI: https://doi.org/10.31883/pjfns/128613
 
ORIGINAL ARTICLE
 

Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant
Magdalena Karamać, Francesco Gai, Pier Giorgio Peiretti
Pol. J. Food Nutr. Sci. 2020;70(2):189-198
DOI: https://doi.org/10.31883/pjfns/119719
 
ORIGINAL ARTICLE
 

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Aissam Bouhala, Salim Ouchemoukh, Abdelhamid Moussi, Said Beldjoudi
Pol. J. Food Nutr. Sci. 2020;70(2):169-178
DOI: https://doi.org/10.31883/pjfns/118528
 
ORIGINAL ARTICLE
 

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza
Pol. J. Food Nutr. Sci. 2020;70(2):113-123
DOI: https://doi.org/10.31883/pjfns/115461
 
ORIGINAL ARTICLE
 

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, Dasha Mihaylova
Pol. J. Food Nutr. Sci. 2020;70(1):45-53
DOI: https://doi.org/10.31883/pjfns/116590
 
ORIGINAL ARTICLE
 

Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Jelena J. Vulić, Slađana Stajčić, Vanja Šeregelj
Pol. J. Food Nutr. Sci. 2020;70(1):25-34
DOI: https://doi.org/10.31883/pjfns/115153
 

Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods
Min Hui Oh, Kyung Young Yoon
Pol. J. Food Nutr. Sci. 2018;68(4):327-334
DOI: https://doi.org/10.1515/pjfns-2018-0007
 

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak
Pol. J. Food Nutr. Sci. 2017;67(2):137-144
DOI: https://doi.org/10.1515/pjfns-2016-0014
 

Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing
Mohmed S. Shaheen, Hamdy A. Shaaban, Ahmed M.S. Hussein, Mohamed B. Ahmed, Khaled El-Massry, Ahmed El-Ghorab
Pol. J. Food Nutr. Sci. 2016;66(4):295-302
DOI: https://doi.org/10.1515/pjfns-2015-0054
 

Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey

Gulzar Ahmad Nayik, Vikas Nanda
Pol. J. Food Nutr. Sci. 2016;66(4):287-293
DOI: https://doi.org/10.1515/pjfns-2015-0055
 

Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
Hakime Hülya Orak, Magdalena Karamać, Adnan Orak, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2016;66(4):253-260
DOI: https://doi.org/10.1515/pjfns-2016-0022
 

Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Agnieszka Wilkowska, Wojciech Ambroziak, Agata Czyżowska, Janusz Adamiec
Pol. J. Food Nutr. Sci. 2016;66(1):11-16
DOI: https://doi.org/10.1515/pjfns-2015-0015
 

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Magdalena Karamać, Izabela Biskup, Anna Kulczyk
Pol. J. Food Nutr. Sci. 2015;65(4):243-249
DOI: https://doi.org/10.1515/pjfns-2015-0050
 

Antioxidant Properties of Honey from Different Altitudes of Nepal Himalayas
Bishnu Prasad Neupane, Komal Prasad Malla, Atis Kaundinnyayana, Prakash Poudel, Rashmi Thapa, Sabina Shrestha
Pol. J. Food Nutr. Sci. 2015;65(2):87-91
DOI: https://doi.org/10.1515/pjfns-2015-0024
 

Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin
Magdalena Karamać, Anna Kulczyk, Katarzyna Sulewska
Pol. J. Food Nutr. Sci. 2014;64(4):227-233
DOI: https://doi.org/10.2478/pjfns-2013-0023
 

Antioxidant Activity of Extracts from Apple, Chokeberry and Strawberry.
Dorota Bonarska-Kujawa, Janusz Sarapuk, Krzysztof Bielecki, Jan Oszmiański, Halina Kleszczyńska
Pol. J. Food Nutr. Sci. 2012;62(4):229-234
DOI: https://doi.org/10.2478/v10222-012-0055-7
 

DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF RUTIN AND ITS CONTRIBUTION TO THE ANTIOXIDANT CAPACITY OF DIVERSIFED BUCKWHEAT ORIGIN MATERIAL BY UPDATED ANALYTICAL STRATEGIES
Danuta Zielińska, Dorota Szawara-Nowak, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2010;60(4):315-321
 

PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF POLISH HONEY – A SHORT REPORT
Aleksandra Wilczyńska
Pol. J. Food Nutr. Sci. 2010;60(4):309-313
 

APPLICATION OF PANCREATIC ENZYMES IN HYDROLYSIS OF EGG-WHITE PROTEINS

Aleksandra Graszkiewicz, Monika Żelazko, Tadeusz Trziszka
Pol. J. Food Nutr. Sci. 2010;60(1):57-61
 

PHENOLIC ACIDS PROFILING AND ANTIOXIDANT POTENTIAL OF MULBERRY (MORUS LAEVIGATA W., MORUS NIGRA L., MORUS ALBA L.) LEAVES AND FRUITS GROWN IN PAKISTAN
Ayaz Ali Memon, Najma Memon, Devanand L. Luthria, Muhammad Iqbal Bhanger, Amanat Ali Pitafi
Pol. J. Food Nutr. Sci. 2010;60(1):25-32
 

EVALUATION OF ANTIOXIDANT ACTIVITY OF ALPHA-TOCOPHEROL AND QUERCETIN DURING OXIDATION OF PHOSPHATIDYLCHOLINE USING CHEMILUMINESCENT DETECTION OF LIPID HYDROPEROXIDES
Piotr Rolewski, Aleksander Siger, Małgorzata Nogala-Kałucka, Krzysztof Polewski
Pol. J. Food Nutr. Sci. 2009;59(2):123-127
 

CHARACTERISTICS OF PLUMS AS A RAW MATERIAL WITH VALUABLE NUTRITIVE AND DIETARY PROPERTIES – A REVIEW
Dorota Walkowiak-Tomczak
Pol. J. Food Nutr. Sci. 2008;58(4):401-405
 

ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LITSEA MONOPETALA (PERSIMON-LEAVED LITSEA) BARK EXTRACT.
Muhammad Arfan, Hazrat Amin, Agnieszka Kosińska, Magdalena Karamać, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2008;58(2):229-233
 

GRAPEVINE LEAVES AS A SOURCE OF NATURAL ANTIOXIDANTS
Ryszard Amarowicz, Olga Narolewska, Magdalena Karamać, Agnieszka Kosińska, Stanisław Weidner
Pol. J. Food Nutr. Sci. 2008;58(1):73-78
 

INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
Rafał Wołosiak, Beata Drużyńska, Elwira Worobiej, Małgorzata Piecyk, Ewa Majewska, Dorota Nowak
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613-618
 

INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Aneta Wojdyło, Adam Figiel, Jan Oszmiański
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601-605
 

EVALUATION OF PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF HERBS
Anna Rusaczonek, Małgorzata Żebrowska, Bożena Waszkiewicz-Robak, Edyta Ślusarczyk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):483-488
 

INFLUENCE OF THE PREPARATION PROCEDURE ON THE ANTIOXIDANT ACTIVITY AND COLOUR OF LIQUEURS FROM CORNELIAN CHERRY (CORNUS MAS L.)
Alicja Z. Kucharska, Anna Sokół-Łętowska, Justyna Hudko, Agnieszka Nawirska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):343-347
 

ANTIOXIDANT ACTIVITY OF THE CRUDE EXTRACTS OF DRUMSTICK TREE (MORINGA OLEIFERA LAM.) AND SWEET BROOMWEED (SCOPARIA DULCIS L.) LEAVES

Leelavinothan Pari, Magdalena Karamać, Agnieszka Kosińska, Anna Rybarczyk, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2007;57(2):203-208
 

INFLUENCE OF STERILIZATION PROCESS ON ANTIOXIDATIVE PROPERTIES OF BROAD BEAN SEEDS
Rafał Wołosiak, Piotr P. Lewicki, Małgorzata Piecyk, Elwira Worobiej, Beata Drużynska, Ewa Majewska
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):201-206
 

ANTIOXIDANT ACTIVITY OF EXTRACTS OF WHITE CABBAGE AND SAUERKRAUT
Ewa Ciska, Magdalena Karamać, Agnieszka Kosińska
Pol. J. Food Nutr. Sci. 2005;55(4):367-373
 

IN VIVO EVALUATION OF ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITY OF DIFFERENT EXTRACTS OF DATE FRUITS IN ADJUVANT ARTHRITIS.
Doha A. Mohamed, Sahar Y. Al-Okbi
Pol. J. Food Nutr. Sci. 2004;54(4):397-402
 

MODIFIED TEAC TEST FOR DETERMINATION OF THE ANTIOXIDANT PROPERTIES OF DIETARY POLYPHENOLIC COMPOUNDS OVER A WIDE PH RANGE
Bożena Tyrakowska, Katarzyna Lemańska, Henryk Szymusiak, Tomasz Borkowski, Ivonne M.C.M. Rietjens
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):141-148
 

ANTIOXIDANT ACTIVITY AND CONTENT OF CAPSAICINOIDS ISOLATED FROM PAPRIKA FRUITS.
Irena Perucka, Małgorzata Materska
Pol. J. Food Nutr. Sci. 2003;53(2):15-18
 

ORAC- FLUORESCEIN AS A MODEL FOR EVALUATING ANTIOXIDANT ACTIVITY OF WINES
Alberto Dávalos, Begona Bartolomé, Julian Suberviola, Carmen Gómez-Cordovés
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):133-136
 

ANTIOXIDANT ACTIVITY OF EXTRACT OF PEA AND ITS FRACTIONS OF LOW MOLECULAR PHENOLICS AND TANNINS
Ryszard Amarowicz, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):10-15
 

ANTIOXIDANT ACTIVITY OF CRUDE TANNINS OF PEA (PISUM SATIVUM L.) SEED COAT AND THEIR HYPOCHOLESTEROLEMIC EFFECT IN RATS.
Agnieszka Troszyńska, Bożena Bałasińska
Pol. J. Food Nutr. Sci. 2002;52(3):33-38
 

COMPARISON OF IN VITRO ANTIOXIDANT ACTIVITIES OF MALT, HOPS, WORTS AND LAGER TYPE BEER
Dominik Szwajgier, Zdzisław Targoński
Pol. J. Food Nutr. Sci. 2000;50(4):53-59
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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