Beatrix Sik

Széchenyi István University · Faculty of Agricultural and Food Sciences

Although wild fruits are significantly underutilized in most countries, they could be good sources of valuable bioactive compounds with antioxidant properties. Therefore the present study focused on the study of a conventional extraction technique (maceration with shaking; MACS) to extract natural antioxidants and anthocyanin colorants from six edi...

Foods enriched with plants have gradually become an area of increasing research in-terest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three dif-ferent types of edible flowers (marigold, lavender, and rose) and examine their physi-cal and antio...

The aim of the present study is to evaluate the antioxidant properties of wild blackberry fruits as well as their possible use in powdered form as a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and wild blackberry powder incorporation into a real food matrix were applied. The optimum condi...

Traditionally used extraction methods are usually based on toxic and/or flammable solvents. Therefore, currently, increased attention has been focused on environmentally friendly green extraction techniques. We aimed to develop a green extraction procedure by using natural deep eutectic solvents (NADES) to recover antioxidant compounds from corneli...

Legumes provide valuable functional properties, serving as rich sources of protein, minerals, dietary fiber, and antioxidant compounds. This study evaluated the nutritional and antioxidant properties of pea pod powder (PPP) as a fortifying ingredient in flatbreads. The results indicate that PPP contains carbohydrates (55%), protein (16.7%), and die...

This study aimed to examine the differences between the micro- and macro-element content of the seed of eight different grape varieties, namely ‘Italian Riesling’, ‘Cabernet Franc’, ‘Pinot Noir’, ‘Sauvignon Blanc’, ‘Királyleányka’, ‘Rhine Riesling’, ‘Merlot’, ‘Kékfrankos’. On the basis of the results, there were significant differences between the...

Recently, the development of functional foods enriched with plant phenolic compounds attracted the attention of researchers due to their favorable health properties. Naringin (NAR) and hesperidin (HES) are two main bioflavonoids available in high concentrations in citrus (CTS) fruits, including juice processing by-products like peel, membranes, and...

Quality coffee consumption is increasing nowadays; however, quality can only be achieved through appropriate cultivation and processing techniques. The study is aimed at using high-performance liquid chromatography (HPLC) and spectrophotometric techniques for evaluating different coffee varieties grown in Ethiopia based on caffeine, antioxidant, an...

While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol...

Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol were evaluated as extraction solvents. A new high-performance liquid chromatography (H...

In this study, the optimization and performance evaluation of a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for the simultaneous determination of four sweeteners (acesulfame-potassium, saccharin, aspartame, and rebaudioside A), two preservatives (sodium benzoate and potassium sorbate), and caffeine in sugar-f...

This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the ancient grains namely Einkorn ( Triticum monococcum L.) and Khorasan ( Triticum turanicum ) compared with wheat ( Triticum aestivum L.), furthermore attempt to create a functional loaf enriched with rosemary ( Salvia Rosmarinus Spen...

Naringin is a flavonoid found primarily in citrus species with especially high concentrations being present in grapefruit (Citrus paradisi), bitter orange (Citrus aurantium), and pomelo (Citrus grandis). Because of its many positive effects on human health, naringin has been the focus of increasing attention in recent years. Recently, conventional...

Our research aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content. In this study, continuous sampling was performed throughout the fermentation period, and the changes in total antioxidant (TA) and total polyphenol (TP) contents were determined. After processing the raw material, the prepared herbs wer...

Fortification of foods with phenolic compounds is becoming increasingly popular due to their beneficial physiological effects. The biological activities reported include antioxidant, anticancer, antidiabetic, anti-inflammatory, or neuroprotective effects. However, the analysis of polyphenols in functional food matrices is a difficult task because o...

This study presented the development of such a HS-SPME-GC-MS technique, with the use of which, directly from the raw milk sample matrix, both qualitatively and quantitatively; the volatile terpenoids (α-pinene, sabinene, β-pinene, p-cymene, limonene, linalool, α-thujene, camphor, menthol, methyl chavicol, caryophyllene E, α-humulene) can be determi...

The aim of the current study was to analyze the stability of rosmarinic acid in ethanolic tinctures of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), peppermint (Mentha x piperita), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), and thyme (Thymus vulgaris L.). High-performance liquid chromatography with dio...

This study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-fr...

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty ac...

The present study evaluated the feasibility of the fortification of dark chocolate with a freeze-dried lemon balm extract rich in rosmarinic acid (RA). Given the food matrix used, it was necessary to develop an analytical and extraction method for RA determination in fortified chocolate. A simple and efficient reversed-phase high-performance liquid...

The goal of this study was to improve the extraction efficiency of rosmarinic acid (RA) from Lamiaceae herbs (lemon balm, peppermint, oregano, rosemary, sage, and thyme) using various extraction techniques (maceration with stirring, MACS; heat reflux, HRE; and microwave-assisted extraction, MAE) and extraction conditions (solvent acidity, solvent t...

Rosmarinic acid (RA) is a phenolic acid found in a variety of plants, especially those in the Lamiaceae family. A number of biological effects are attributed to the compound; so, in recent years, RA has been the focus of many studies. The aim of this review is to provide information on the latest developments on flow chromatography analysis of RA....

Oldószer extrakciós módszert fejlesztettünk ki a májvédő hatású bioaktív flavonolignánok (szilikrisztin, szilidianin, szilibinin A, szilibinin B, izoszilibinin A és izoszilibinin B) kinyerésére máriatövis terméséből. A flavonolignánok elválasztását, azonosítását valamint mennyiségi meghatározását HPLC-DAD módszerrel végeztük. Az extrakciós eljáráso...

Munkánk során 9 különböző termesztett gyógynövény, ánizs (Pimpinella anisum L), citromfű (Melissa officinalis L.), borsosmenta (Mentha×piperita), kakukkfű (Thymus vulgaris L.), kamilla (Matricaria chamomilla L.), körömvirág (Calendula officinalis L.), rozmaring (Rosmarinus officinalis L.), szurokfű (Origanum vulgare L.), zsálya (Salvia officinalis...

Etil-alkohol különféle mezőgazdasági anyagokból, illetve melléktermékekből állítható elő. Ilyen melléktermék például a tejsavó is, mely a sajt és túrógyártás során keletkezik igen nagy mennyiségben (a felhasznált nyerstej 80-90%-a), folyadék formájában, s benne a leggyakrabban előforduló szénhidrát a laktóz. Kutatásaink célja olyan Kluyveromyces ne...

Kutatómunkánk középpontjában olyan Kluyveromyces nemzetségbe tartozó laktóz hasznosító élesztőgombák vizsgálata állt, melyek alkalmasak tejsavó alapú etil-alkohol előállítására. Vizsgálataink során Kluyveromyces nemzetségbe tartozó fajok szaporodási, illetve laktóz bontási és etanol termelési képességét hasonlítottuk össze, különböző környezeti fel...