Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.

Introduction: The aim of this study was to determine 8-OHdG concentration as a biomarker of oxidant-induced DNA damage and to assess total antioxidant status (TAS) in gingival and peripheral blood during periodontal lesion. Materials and Methods: The study included 56 untreated periodontitis patients (26 with aggressive periodontitis, and 30 with chronic periodontitis (CP). The control group consisted of 25 healthy volunteers without pathological changes in the periodontium. Competitive ELISA was used to measure 8-OHdG. A colorimetric method based on the reduction of ABTS

In the present study, the nut and kernel traits of six hazelnut cultivars (‘Barceloński’, ‘Kataloński’, ‘Webba Cenny’, ‘Olbrzym z Halle’, ‘Cosford’, and ‘Nottinghamski’) grown in Poland were investigated. Results showed that significant differences estimated among all six cultivars with all selected morphological traits and compositional properties. During statistical analysis the year of the study was not found to affect most of the investigated traits. The investigated cultivars showed a lower protein content (11.27–13.44%), higher carbohydrate content (16.40–21.79%) and similar fat content (58.91–63.83%) to nuts grown in a warmer climate like Turkey, Italy or Spain. The studied hazelnut varieties were large-sized with diameters greater than 20 mm. The nuts of the ‘Barceloński’, ‘Kataloński’ and ‘Olbrzym z Halle’ cultivars were characterized by the smallest diameters of nut and kernel, were the most spherical (0.85–0.95) and exhibited the largest average nut volume (4.26–4.46). Significant differences were found between the cultivars for oil content and the ratios of major fatty acids. The QDA results, estimated that other than shape, the evaluated nuts significantly differed only in the intensity of nutty flavor (4.88–5.92). The highest intensity of this attribute was found in three cultivars, ‘Nottinghamski’, ‘Cosford’, ‘Olbrzym z Halle’, whereas the lowest estimate was found in the ‘Barceloński’ cultivar, which was also slightly less sweet and more bitter. As a result, the present study showed that the investigated hazelnut kernels can be divided into two groups: ‘Nottinghamski’, ‘Cosford’, and ‘Webba Cenny’ are suitable for table consumption, while ‘Barceloński’, ‘Kataloński’, and ‘Olbrzym z Halle’ are suitable for the processing industry. The current experimental results may help to growers and breeders when choosing the cultivars for new plantations and possibilities of destinations of the produced nuts, for confectionery use or table consumption.

Comparative analysis of antioxidant capacity was performed using FRAP and DPPH methods on extracts containing carotenoids acquired from fruits of Sea buckthorn. The examination included nine varieties of Sea buckthorn growing in the comparative cultivation. Conducted analysis allowed to compare the antioxidant capacity with carotenoids content measured with spectrophotometric and HPLC methods. Three of the examined cultivars indicating high antioxidant activity in both, FRAP and DPPH methods, also revealed highest ('Aromatnaya') and high ('Botanicheskaya', 'Arumnyj') total carotenoids content in HPLC analysis.

Black garlic is produced as a result of the so-called “fermentation processes” of whole heads or cloves kept under controlled conditions of temperature and humidity for several weeks. During this long-term heat treatment, garlic undergoes enzymatic and non-enzymatic browning reactions, which greatly change its taste, aroma, physicochemical, organoleptic and bioactive properties. Black garlic is most often produced in the form of cloves, and recently also in the form of paste and powder. This work focused on the comparison of functional properties of black garlic, such as volatile compounds, taste profile, total polyphenols content, antioxidant activity, color (CIE L*, a*, b*), water activity (aw), pH, soluble solids content (°Brix) and moisture content, depending on the form of its occurrence: cloves, spreading paste and powder. After long-term heat treatment, garlic was characterized by a higher content of dry matter and water-soluble solids, respectively at about 22% and 24% for spreading paste and 166% and 44% for powder. The conducted research showed significant differences in the bioactive properties of the tested garlic samples, with the lowest content of polyphenols and antioxidant properties in fresh, unprocessed garlic (6.05 ± 0.07 mg GAE/1 g d.m. and 232.95 ± 4.06 µM TEAC/1 g d.m., respectively), while in garlic subjected to long-term heat treatment, the total polyphenols content and antioxidant potential were two times higher than in the unprocessed garlic. The polyphenol content and antioxidant properties were the highest in the spread garlic (respectively, 15.16 ± 0.08 mg GAE/1 g d.m. and 638.46 ± 3.37 µM TEAC/1 g d.m.) and the lowest in the powdered samples (respectively, 11.02 ± 0.51 mg GAE/1 g d.m. and 541.71 ± 5.22 µM TEAC/1 g d.m.). Obtained black garlic samples gain completely different sensory characteristics determined using instrumental methods. In black garlic and its preparations, the intensity of unpleasant taste and aroma is reduced as a result of the appearance of metabolites during the long-term heat treatment, which in turn determined the specific, delicate sweet–sour taste and pleasant aroma, completely unrelated to the aroma of the unprocessed product. Taking into account the obtained results, it can be stated that black garlic, in the form of cloves, paste and powder, exhibits completely different properties than white garlic.

Poland is one of the largest producers of hazelnuts in Europe; however, information about the contents of biologically active compounds in hazelnuts grown in Poland is limited. The aim of this study was to analyze and compare the concentrations of phenolic acids, flavonols, and tocopherols in raw and roasted hazelnut kernels and their skin, in addition to determining the effect of the cultivar and year of cultivation. The experiment was carried out in 2016–2018, and the nuts of six hazelnut cultivars were used for research purposes. Among the detected phenolic acids, p-coumaric acid was the most abundant in roasted and unroasted kernels, whereas the apigenin content represented 43%–45% of the total flavonols. The harvest year had a significant effect on the polyphenol content of hazelnuts, whereas roasting had a minor impact. The hazelnut skin contained 168- to 378- fold higher contents of total phenolic compounds than the raw and roasted nuts. Gallic acid was the most abundant phenolic acid in hazelnut skin, contributing 95.0% of the total polyphenols on average. α-Tocopherol was the most abundant tocopherol in the hazelnut cultivars, followed by β + ƴ-tocopherol and δ-tocopherol in hazelnut cultivars. The statistical analysis showed that roasting and year of cultivation did not affect the tocopherol contents of the investigated samples.

Hazelnut (Corylus avellana L.) is a popular tree nut worldwide, and in recent years, the production of hazelnuts has increased in many countries due to large investments improving agricultural techniques and the selection of new cultivars. Turkey, the leader of global hazelnut production, has shown that supply can strongly fluctuate, which leads to peak prices and market instability. In this review, an overview of the morphological traits, nutritional value, fatty acid composition, tocopherols, and future prospects of hazelnut production are described. Furthermore, information regarding hazelnuts from different geographical origins (Chile, Croatia, Iran, Italy, Oregon (US), Poland, Portugal, Serbia, Spain, and Turkey; total of 22 cultivars) to enhance the utilization of hazelnut cultivars from newly producing orchards and origins is comprehensively summarized.

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.