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001-es BibID:	BIBFORM128046
035-os BibID:	(WoS)001423647000001
Első szerző:	Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	extraction of free and bound polyphenols from brans of sorghum bicolor using different solvents / Róbert Nagy, Anna Pál, Eszter Murányi, Judit Remenyik, Péter Sipos
Dátum:	2025
ISSN:	1338-5178
Megjegyzések:	Sorghum is a drought tolerant, gluten-free cereal, which is known for the abundance of polyphenol compounds, including flavonoids. It is proved that these compounds have important health benefits as antioxidants and anti?inflammatory agents. They are found in seed walls in a free form or in a bound, esterified form, which affects their digestion and utilization. The main purpose of this research was to evaluate the ratio of free and bound polyphenols in sorghum brans extracted with different solvents, and see how the extraction step can influence the physiology importance of a sorghum extract. Solvents had significant effects on the polyphenol and flavonoid content of free polyphenol extracts, but there was not any difference in terms of their antioxidant activities. In case of bound fractions from different extractions, there were significant differences in all parameters, except for the flavonoid content. Correlation analysis showed strong connection between parameters, and there were differences in correlation between extraction. Among the two varieties, Alföldi1 had significantly higher content of total phenol, flavonoid and higher values of antioxidant capacity as well compared to Zádor in both extractions. In this research only the effect of the extraction solvent was evaluated, but further investigation is necessary to specify more extraction factors. This research aimed to emphasize the importance of extractant selection in determination of bioactive compounds from plants. Our results highlights that selecting the proper extractant is essential for determination of total polyphenolic content, however, the analysis if antioxidant power is not sensitive for extraction agents.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk sorghum solvent efficiency bioactive compounds antioxidant activities
Megjelenés:	Journal of Microbiology, Biotechnology and Food Sciences. - 14 (2025), p. 1-7. -
További szerzők:	Pál Anna (1997-) (tanszéki mérnök, táplálkozástudományi szakember) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
Pályázati támogatás:	ÚNKP-22-3-II-DE225 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM115335
035-os BibID:	(WoS)001171682600017 (Scopus)85179932295
Első szerző:	Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	Evaluation of functional properties of physically treated Sorghum flours and development of gluten-free Sorghum breads / Nagy Róbert, Neji Chaima, Remenyik Judit, Sipos Péter
Dátum:	2023
ISSN:	1338-5178
Megjegyzések:	Recently, sorghum production and utilisation experienced a considerable increase in the food industry due to its outstanding nutritional and functional properties as a gluten-free material. Depending on the genotype, it is a good source of antioxidants and contains a high amount of slowly digestible and resistant starch. This study evaluated the effect of physical (heat) treatment on the functional and rheological properties (water and oil absorption capacities etc.) of commercial sorghum flour. Gluten-free bread were also developed with the use of sorghum as base material and the addition of other gluten-free ingredients and the utilisation of heat treatment. Bread quality and texture profile characteristics (hardness, springiness) were evaluated, and an organoleptic test was also performed. Heat treatment proved to be beneficial in improving some of the functional properties of sorghum flour: it increased water absorption capacity by 20% compared to the control flour. It also improved the development of dough and the texture profile of bread on the baking day but resulted in a rapid quality decrease during storage. Sorghum bread with 10 % fibre content received the highest score during sensory evaluation, and a higher fibre content combined with heat treatment caused a significant decrease in hardness values. In conclusion, physical treatment had a favourable effect on some of the functional properties of sorghum flour and bread, especially water absorption capacity and dough development, and according to the organoleptic evaluation results sorghum bread products can potentially compete with other gluten-free bakery products.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk pszeudocereáliák termikus kezelés reológia cöliákia
Megjelenés:	Journal of Microbiology, Biotechnology and Food Sciences. - 13 : 3 (2023), p. 1-6. -
További szerzők:	Neji, Chaima (1990-) (agrártudományok) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
Borító:
Saját polcon: