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1.

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) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
Pályázati támogatás:ÚNKP-22-3-II-DE225
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2.

001-es BibID:BIBFORM123460
035-os BibID:(WoS)001294255800001 (Scopus)85200821976
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Physiological potential of different Sorghum bicolor varieties depending on their bioactive characteristics and antioxidant potential as well as different extraction methods / Róbert Nagy, Andrea Kun-Nemes, Erzsébet Szőllősi, Piroska Bíróné Molnár, Zoltán Cziáky, Eszter Murányi, Péter Sipos, Judit Remenyik
Dátum:2024
ISSN:2405-8440
Megjegyzések:A comprehensive study of sorghum bran and flour was performed to explore the secondary metabolite profiles of differently coloured genotypes and to evaluate the variability in the anti oxidant properties based on differences in polarity and solubility. This research included one red variety and one white variety. Among the samples, the red variety contained significantly greater amounts of secondary metabolites than did the white variety, with total polyphenol contents of 808.04 ? 63.89 mg.100 g-1 and 81.56 ? 3.87 mg.100 g-1, respectively. High-molecular-weight condensed tannin-type flavonoid extracts with high antioxidant activity were obtained by using relatively low-polarity acetone-water solvents, which was reflected by the measured antioxidant values. Among the methods used, the electron-donating Trolox equivalent antioxidant assay provided the highest antioxidant capacity, with values ranging from 118.5 to 182.6 ?mol g? 1 in the case of the red variety, in accordance with the electron donor properties of condensed tannins. Key secondary metabolites were identified using MS techniques and quantified using HPLC. Catechin and procyanidin B1 were found in the red variety at concentrations of 3.20 and 96.11 mg.100 g-1, respectively, while the concentrations in the white variety were under the limit of detection. All four tocopherols were found in sorghum, with the red variety containing a higher amount than the white variety, but the vitamin B complex concentrations were higher in the white variety. Overall, the red sorghum variety proved to be a better source of secondary me tabolites with potential health benefits and could be used as a nutrient-rich food source.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Sorghum
Secondary metabolites
Antioxidant
Vitamins
Polyphenols
Megjelenés:Heliyon. - 10 : 16 (2024), p. 1-17. -
További szerzők:Kun-Nemes Andrea (1983-) (okleveles élelmiszermérnök) Szőllősi Erzsébet (1983-) (biológus) Bíróné Molnár Piroska (1970-) (biokémia) Cziáky Zoltán Murányi Eszter (1981-) (környezetgazdálkodási-agrármérnök) Sipos Péter (1975-) (agrármérnök) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész)
Pályázati támogatás:TKP2021-NKTA
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3.

001-es BibID:BIBFORM115678
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Evaluation of factors influencing the bioactive compounds of red and white sorghum grains / Nagy Róbert; Remenyik Judit; Sipos Péter
Dátum:2022
Megjegyzések:Sorghum is one of the most widely grown cereals and contains numerous bioactive components, like phenols, flavonoids, vitamins, and bioactive lipids. Many of them have strong antioxidant property and play a great role in the prevention and regulation of several chronic diseases, like cardiovascular diseases, type 2 diabetes, and have anti-cancer, and anti-inflammatory effects as well. The amount of these compounds are influenced by factors like variety, genetical and environmental conditions, such as variety, soil, weather conditions and nutrition. Nitrogen is considered especially important in plant' grown, which can influence the composition of grains. In this study we analysed 6 sorghum varieties grown in Hungary (red and white) in 3 years. Grains were grown with (60 kg/ha) or without nitrogen fertilization. During the study we estimated total protein content using Kjeldahl method, while condensed tannin (CTC), total phenol content (TPC) and antioxidant capacity were assayed using spectrophotometric methods. Nitrogen addition didn't influence these values significantly, but we found significant (P<0,05) differences between varieties and years. Red varieties usually exhibited greater antioxidant activity compared to white ones. They contained a higher amount of phenolic components, condensed tannin, (7,1-fold and 7,4-fold higher) a flavonoid type compound being one of the most important among them. This can explain the higher antioxidant capacities. We found that there is great diversity among sorghum varieties and even between grains in the same colour group, especially for red sorghum. Furthermore, environmental conditions also can be an important factor for the accumulation of bioactive compounds.
ISBN:978-963-306-860-1
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
sorghum
bioaktív vegyületek
analitika
antioxidáns
Megjelenés:Wellmann International Scientific Conference : Book of Abstracts / ed. Orsolya Kiss. - p. 65. -
További szerzők:Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
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4.

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)
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5.

001-es BibID:BIBFORM112747
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Rheological properties and nutritional value of sorghum flour and sorghum-based gluten-free bakery products / Róbert Nagy ; Judit Remenyik ; Péter Sipos
Dátum:2023
Megjegyzések:In the last few years sorghum production and utilization experienced a huge increase in the food industry. It is thanks to its outstanding nutritional and functional properties as a gluten free material. Depending on genotype, it is a good source of polyphenols and vitamins (tocopherols, vitamin B complexes) and contains a high amount of slowly digestible and resistant starch fractions. Sorghum starch also has a relatively high gelatinization temperature at 70?76?C, which results in longer cooking time and higher energy demand, thus lowering its cooking quality. According to previous studies physical treatments can improve the pasting and functional properties of cereal flours. In this study the effect of physical (heat, radiation) treatments on the functional and rheological properties (water and oil absorption capacities [WAC/OAC], swelling index), and nutritional characteristics (starch content and composition, polyphenol and protein content) of commercial sorghum flour were evaluated. Gluten?free breads were also developed using sorghum as base material with the addition of other gluten free ingredients (fiber, starch) and utilization of heat treatment. Baking loss, volume, specific volume and formal ratio of the final products were evaluated alongside their texture profile (hardness, springiness) using a texture profile analyser. An organoleptic evaluation was also conducted with untrained testers. Heat treatment proved to be beneficial to improve the functional properties of sorghum flour with a 20% increase in WAC, and sorghum flour had a higher level of WAC compared to wheat, millet or rye. Heat treatment also improved dough development, and the texture profile of breads on day of baking, but resulted in a rapid quality decrease during storage. Gamma radiation caused a significant decrease in swelling index from 6.187 g g-1 to 4.93 g g-1, induced by protein degradation. Fiber addition improved the final quality and texture profile of breads. Sorghum bread with 10 % fiber scored the highest among testers during sensory evaluation and higher level fiber content together with heat treatment caused a significant decrease in hardness values as well. Starch analysis showed, that sorghum flour has similar total starch content to wheat, with 73.45?0.64 % and 67.73?1.09 % respectively, while sorghum flour has a higher level of amylopectin and resistant starch content at 88.02?0.60%, and 0.29?0.02 % compared to wheat amylopectin and resistant starch content at 71.05?0.78 %, and 0.14?0.02%. In conclusion physical treatment had a favourable effect on some of the functional properties of sorghum flour and breads, especially WAC and dough development, and the evaluated commercial sorghum flour has a slightly higher resistant starch fraction, which can be utilized further in food development.
ISBN:978 867 520 581 4
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
sorghum
rheology
product development
Megjelenés:Book of abstracts : VIII International Conference Sustainable Postharvest and Food Technologies - Inoptep 2023 and XXXV. Scientific-Professional Conference Processing and Energy in Agriculture - PTEP 2023 / eds. Filip Kulić, Ivan Pavkov. - p. 85. -
További szerzők:Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
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6.

001-es BibID:BIBFORM110199
035-os BibID:(Scopus)85153736363 (WoS)000979621400001
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Assessment of Bioactive Profile of Sorghum Brans under the Effect of Growing Conditions and Nitrogen Fertilization / Nagy, Róbert; Murányi, Eszter; Bíróné Molnár, Piroska; Szepesi, Judit; Győri, Zoltán; Veres, Szilvia; Remenyik, Judit; Sipos, Péter
Dátum:2023
ISSN:2077-0472
Megjegyzések:Sorghum bicolor (L.) Moench is an increasingly important crop grown in many countries as a food source due to its excellent nutritional value, drought and pest resistance, and gluten-free properties. In this study, the bioactive profiles and antioxidant potentials of brans of six sorghum varieties were evaluated using spectrophotometric methods. The effects of weather and environmental conditions and different nitrogen nutrition were also evaluated. The bran of red varieties contained a higher amount of polyphenols and tannins and exhibited higher antioxidant capacities than the bran of white varieties, with the exception of one red genotype. The highest total polyphenol contents were measured in samples from two red varieties (Zádor, Alföldi1) with 1084.52 57.92 mg 100 g??1 GAE and 1802.51 121.13 mg 100 g??1 GAE values, respectively, while condensed tannin content varied between 0.50 mg g??1 and 47.79 mg g??1 in sorghum brans. Red varieties showed higher antioxidant activities/capacities with 70?281 mol TE g??1 and 71?145 mol TE g??1 for DPPH and TEAC. Correlation analysis showed a strong interaction between DPPH, TEAC, and the amounts of polyphenols and tannins, but not with FRAP values. In conclusion, red-colored varieties are a good source of polyphenols, but seed color alone is not enough to determine the nutritional value of a genotype, and the environmental conditions greatly affect the bioactive profile of sorghum.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
sorghum
antioxidant
polyphenols
agronomy
nutrition
Megjelenés:Agriculture-Basel. - 13 : 4 (2023), p. 1-17. -
További szerzők:Murányi Eszter (1981-) (környezetgazdálkodási-agrármérnök) Bíróné Molnár Piroska (1970-) (biokémia) Szepesi Judit Győri Zoltán (1948-) (vegyész) Veres Szilvia (1972-) (biológus, biológia középiskolai tanár, angol-magyar szakfordító) Gálné Remenyik Judit (1965-) (kémia tanár, okleveles vegyész) Sipos Péter (1975-) (agrármérnök)
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7.

001-es BibID:BIBFORM102587
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Evaluation of starch gelatinization properties of sorghum and corn flours / Nagy Róbert, Sipos Péter
Dátum:2020
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Cirok
Kukorica
reológia
amilograph
keményítő
Megjelenés:The International Conference of Food Physicists : Abstract Book. - p. 60. -
További szerzők:Sipos Péter (1975-) (agrármérnök)
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8.

001-es BibID:BIBFORM095772
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Condensed tannin content and antioxidant activity of Hungarian sorghum varieties grown at Research Institute in Karcag / Nagy Róbert, Szőllősi Erzsébet, Bíróné Molnár Piroska, Murányi Eszter, Czimbalmos Róbert, Sipos Péter
Dátum:2021
ISSN:1587-1282
Megjegyzések:Cereal-based products are one of our main energy sources, and are consumed on a daily basis. One of the weaknesses of wheat based products is their low antioxidant content. Sorghum is a minor cereal, mostly consumed in Africa and Asia. Amongst other phenolic components it contains tannins, which are potent antioxidants and have other positive effect on human health, for example anti-tumor, anti-inflammatory and anti-viral/bacterial effect. We evaluated the tannin content (vanillin-HCL) and antioxidant capacity (DPPH) of sorghum varieties (Alföldi1, Zádor, Foehn, Albita, Albanus) grown in Hungary, with two type of agronomy technology. Red varieties especially Alföldi1 and Zádor had higher tannin contents than white varieties. The highest condensed tannin content was 1470?73 mg 100 g-1 (Control, Alföldi1), 1810?154 mg 100 g-1 (Fertilized, Alföldi1), and the highest total antioxidant capacity was 2099?19 mg 100g-1 (Control, Alföldi1) and 2117?26 mg 100 g-1 (Fertilized, Alföldi) We found that sorghum type, variety and color influence their tannin and antioxidant contents in general.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény hazai lapban
folyóiratcikk
cirok
tannin
antioxidánsok
Megjelenés:Agrártudományi Közlemények = Acta agraria Debreceniensis. - 1 (2021), p. 155-160. -
További szerzők:Szőllősi Erzsébet (1983-) (biológus) Bíróné Molnár Piroska (1970-) (biokémia) Murányi Eszter (1981-) (környezetgazdálkodási-agrármérnök) Czimbalmos Róbert (1970-) (agrármérnök-kutató) Sipos Péter (1975-) (agrármérnök)
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9.

001-es BibID:BIBFORM090214
Első szerző:Nagy Róbert (élelmiszerbiztonsági és -minőségi mérnök)
Cím:Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs / Nagy Róbert, Máthé Endre, Csapó János, Sipos Péter
Dátum:2021
ISSN:2227-9717
Megjegyzések:Abstract: Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
dietary fibers
starch
physical food processing
technological properties of carbohydrates
Megjelenés:Processes. - 9 : 1 (2021), p. 1-16. -
További szerzők:Máthé Endre (1964-) (genetikus, molekuláris sejtbiológus) Csapó János (1950-) (agrármérnök) Sipos Péter (1975-) (agrármérnök)
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10.

001-es BibID:BIBFORM126398
Első szerző:Pál Anna (tanszéki mérnök)
Cím:Különböző meggyfajták bioaktív hatóanyag tartalmának összehasonlítása / Pál Anna; Nagy Róbert; Keczkó Péter; Sipos Péter
Dátum:2024
ISBN:978-963-490-656-8
Tárgyszavak:Agrártudományok Élelmiszertudományok előadáskivonat
könyvrészlet
Megjelenés:XX. Tiszántúli Agrártudományi Napok : Absztraktkötet / szerk. Veres Szilvia, Stündl László. - p. 68. -
További szerzők:Nagy Róbert (1995-) (élelmiszerbiztonsági és -minőségi mérnök) Keczkó Péter Sipos Péter (1975-) (agrármérnök)
Pályázati támogatás:KDP-2023
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