Repozytorium
Danych Badawczych
Uniwersytetu Rzeszowskiego

Communities in RDB

Select a community to browse its collections.

Recent Submissions

  • Thumbnail Image
    Item type: Item ,
    Dataset used in research paper entitled “Effect of Fermentation With and Without the Addition of Carrots on the Total Antioxidant Capacity of White and Red Cabbage"
    (Processes, MDPI, 2025-09-13) Rak, Małgorzata; Bartosz, Grzegorz; Sadowska-Bartosz, Izabela
    Cabbage is one of the most popular vegetables all over the world, with white cabbage generally being more popular than red cabbage. This study aimed at a comparison of the antioxidant properties of fresh and fermented white and red cabbage. Total phenolic content, the content of anthocyanins and carotenoids, and the Total Antioxidant Capacity (TAC) assayed by ABTS• scavenging, DPPH• scavenging, FRAP, and ORAC of fresh white and red cabbage, fermented white and red cabbage (sauerkraut), and sauerkraut juice were compared. The TAC of fresh and fermented red cabbage, and of red sauerkraut juice (110.3 ± 8.9, 47.4 ± 4.6 and 48.9 ± 5.7 mmol Trolox equivalents/kg, respectively) was significantly higher than the TAC of fresh and fermented white cabbage and white sauerkraut juice (5.1 ± 0.2, 7.9 ± 0.9 and 6.6 ± 0.9 mmol TE/kg, respectively, when assayed by ORAC). The TAC of white sauerkraut and white sauerkraut juice could be elevated by fermentation with 20% of black carrots (to 16.4 ± 1.2 and 10.5 ± 0.8 mmol TE/kg, respectively) but the TAC of red sauerkraut and red sauerkraut juice was diminished by a mixture of either orange or black carrots, which are of lower anthocyanin content than the red cabbage (41.8 ± 3.0 and 29.2 ± 3.1 mmol TE/kg, respectively). These results may justify the promotion of the broad consumption of red cabbage, both fresh and fermented, and encourage the usage of red cabbage as a promising material for functional foods.
  • Thumbnail Image
    Item type: Item ,
    Dataset used in research paper entitled “Interaction of Red Cabbage Extract with Exogenous Antioxidants"
    (International Journal of Molecular Sciences, MDPI, 2025-11-14) Kut, Kacper; Sitarz, Oskar; Kapusta, Ireneusz; Bartosz, Grzegorz; Sadowska-Bartosz, Izabela
    Interactions between antioxidants are of interest, mainly for understanding their action in complex biological and food systems. This study aimed to evaluate interactions between the anthocyanin-rich aqueous red cabbage extract and several natural (ascorbic acid, gallic acid, and glutathione) and synthetic (Trolox and TEMPOL) antioxidants as a function of reaction time, concentration, and extract/antioxidant ratio in the ABTS• decolorization and FRAP antioxidant activity assays. The measured interaction type showed dependence on assay type, reaction time, and the extract/antioxidant ratio, but no general dependence on the concentrations of the extract and the antioxidants over a 6-fold concentration range. In the ABTS• decolorization assay, the interactions between the red cabbage extract and exogenous antioxidants were additive (Trolox), weakly antagonistic (ascorbic acid, gallic acid, and glutathione), and definitely antagonistic for TEMPOL. In the FRAP assay, the interactions were additive (ascorbic acid and Trolox), weakly antagonistic (gallic acid and TEMPOL), and definitely synergistic for glutathione. These results suggest the need for a series of assays covering a range of conditions to demonstrate a deviation from additivity in the interactions between antioxidants. The synergy of the interaction of glutathione with the extract in the FRAP assay indicates the possibility of a higher reactivity of this compound in Fe3+ reduction in complex systems than in an assay of the pure compound.
  • Thumbnail Image
    Item type: Item ,
    Dataset used in research paper entitled "The Effect of Storage on the Absorption and Fluorescence Spectra of Petal Extracts of Selected Anthocyanin-Containing Flowers"
    (Processes, MDPI, 2025-06-09) Kut, Kacper; Bartosz, Grzegorz; Sadowska-Bartosz, Izabela
    The biological role of the fluorescence of flowers is a matter of debate. Anthocyanins are a group of compounds that are weakly fluorescent; their fluorescence in flowers has been rarely studied. This study aimed to compare the absorption and fluorescence spectra of anthocyanins extracted from several anthocyanin-containing autumn flowers and examine changes in these spectra during the storage of petals at cold-room and room temperatures and during the storage of dried petals. Petals of red clover Trifolium pratense, pink petunia Petunia × hybrida, Pelargonium horatum, Pelargonium. zonale, Pelargonium. peltatum, red and pink Begonia semperflorens, Buddleja japonica, and purple Chrysanthemum were studied. The results demonstrate that it is possible to distinguish between petals of various flowers based on the absorption spectra of petal extracts and the fluorescence spectra of petal extracts and intact petals. Spectral changes during storage were not always unidirectional and progressive; the most common one was the increase in the intensity of the fluorescence band at 500–560 nm at the excitation wavelength of 460 nm. These results point to the possibility of using fluorescence measurements to identify and estimate the freshness of petal-based material in herbalism, forensic analysis, and the food industry. The measurement of the spectra of whole petals or their fragments by front-face fluorimetry, including common plate readers, may be especially useful due to its simplicity and rapidity.
  • Thumbnail Image
    Item type: Item ,
    Dataset used in research paper entitled “A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products".
    (Molecules, MDPI, 2025-06-08) Rak, Małgorzata; Bartosz, Grzegorz; Sadowska-Bartosz, Izabela
    Abstract The formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460–470 nm), is proposed as a simple indicator of food oxidation. This fluorescence band appeared and increased progressively during the incubation of blueberry juice under aerobic conditions and the cooking of blueberry homogenate and black carrot. The same effect was observed upon the addition of delphinidin to rapeseed oil subjected to simulated frying. A ratiometric parameter (ratio of the fluorescence intensity at the maximum of the new band to the fluorescence intensity of native anthocyanins/anthocyanidin) is proposed as a versatile index useful for the estimation of the oxidation of food products containing anthocyanins or supplemented with anthocyanins or anthocyanidins.
  • Thumbnail Image
    Item type: Item ,
    Complete data base of oak (Quercus robur) regeneration in post-agricultural landscapes
    (2026) Bobiec, Andrzej
    As many as 2595 oak saplings taller than 50 cm and young oak trees have been inventored and mensurated in 10 spatial clusters representing post-agricultural landscapes of Upper Silesia (S Poland) and Subcarpathia (SE Poland). The measurements were performed in four growing seasons: from 2022 to 2024. All saplings were precisely georeferenced with a high-accurracy geodesic GNSS system, the following parameters were measured: height, stem diameter at the ground level, DBH in saplings taller than 130 cm, the mean radius of the crown projection. All data descritpion (metadata) is provided in the spreadsheet.