Changes in the Content of Dietary Fiber, Flavonoids, and Phenolic Acids in the Morphological Parts of (L.) Gaertn Under Drought Stress.

Background: Tartary buckwheat is a plant recognized for its resistance to various environmental stresses. Due to its valuable source of phenolic compounds, is also characterized as a medicinal plant; therefore, the aim of this study was to investigate the drought stress for the levels of phenolic compounds in the morphological parts of the plant.

Methods: This experiment was conducted in 7 L pots under laboratory conditions.

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.

This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO) at different concentrations (2.3, 0.23, and 0.

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties ( L.).

Total phenolic content (TPC) in extracts of basil depended on the cultivar and type of fertilization used in cultivation. TPC was determined spectrophotometrically with the Folin−Ciocalteu reagent. The antioxidant activity of extracts was analyzed by scavenging of DPPH and ABTS radicals, on the basis of metal chelating ability (MetChel) and ferric reducing antioxidant power (FRAP).

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality. Extruded snacks containing fermented ground seeds (50%) or hull (10%) of red bean/broad bean and corn grits with the addition of selected herbs/spices (0.

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products.

The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers.