Wroclaw University of Environmental and Life Sciences

About: Wroclaw University of Environmental and Life Sciences is a education organization based out in Wrocław, Poland. It is known for research contribution in the topics: Population & GNSS applications. The organization has 3108 authors who have published 6672 publications receiving 57774 citations.

Copper, Zinc, and Lead Fractions in Soils Long-Term Irrigated with Municipal Wastewater

Abstract: Long-term irrigation with municipal wastewater may lead, even in spite of intense farming, to an accumulation of organic matter, nutrient elements, and trace metals in soils. Excessive increases of heavy metals may pose a potential risk to the food chain and provoke restrictions for the further cultivation of sensitive crops. Copper (Cu), zinc (Zn), and lead (Pb) forms in soils under long-term irrigation (for 100–120 years) with treated wastewater of Wroclaw were investigated by using selective seven-step sequential extraction (procedure of Zeien-Bruemmer) for partitioning the metals into operationally defined fractions, likely to be released in solution under various environmental conditions. The largest fraction of Cu, Pb, and particularly Zn in nonirrigated (control) soils was strongly bound in a residual form, while the percentage of exchangeable and the most labile fractions were negligible. Total concentration of metals in irrigated soils was elevated, and significant redistribution of metals among ...

Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine.

Abstract: The aim of this study was to investigate the content of phenolics by Ultra Performance Liquid Chromatography-Photodiode Array (UPLC-PDA), and volatile compounds by Gas Chromatography-Mass Spectroscopy (GC-MS), antioxidant capacity by 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+) and ferric-reducing antioxidant power (FRAP) assay, and color of Comission Internationale de l'Eclairage system (CIE) L*a*b* cv. Aurora white wine depending on fermentation conditions (a temperature of 12 °C vs. 20 °C and type of natural and commercial yeast (Saccharomyces cerevisiae vs. Saccharomyces bayanus)). The final wine differed in the content of total phenolic compounds (201.0-287.2 mg/L), except for the variants fermented at 20 °C with S. cerevisiae (321.9 and 329.4 mg/L for S. cerevisiae as Challenge Aroma White and SIHA® Cryaroma type, respectively). A decrease in antioxidant activity ranging from 43.3% to 65.4% (ABTS and FRAP assay) in the matured wine vs. must was demonstrated. S. cerevisiae wine was also characterized by the highest content of total volatile compounds (3.7-4.2 mg/L vs. 1.3 mg/L in the must). In general, the wine obtained with S. cerevisiae had higher alcohol content, antioxidant capacity, and was richer in polyphenolic and volatile compounds.

Systemic deterrence of aphid probing and feeding by novel β-damascone analogues

Abstract: β-Damascone appeared a weak attractant close to not active to Myzus persicae, but modifications of its structure caused the avoidance of treated leaves by aphids during settling and reluctance to probe in simple choice- and no-choice experiments in previous studies. Here, the electrical penetration graph (EPG) technique, which allows monitoring of aphid probing within plant tissues, was applied to explore the biological background and localisation in plant tissues of the deterrent activities of β-damascone and its analogues. Activity of β-damascone and β-damascone-derived compounds depended on their substituents, which was manifested in the variation in the potency of the behavioural effect and differences in aphid probing phases that were affected. β-Damascone appeared a behaviourally inactive compound. The moderately active β-damascone ester affected aphid activities only during the phloem phase. The highly active deterrents—dihydro-β-damascol, β-damascone acetate, δ-bromo-γ-lactone, and unsaturated γ-lactone—affected pre-phloem and phloem aphid probing activities. The most effective structural modification that evoked the strongest negative response from M. persicae was the transformation of β-damascone into δ-bromo-γ-lactone. The behavioural effect of this transformation was demonstrated in frequent interruption of probing in peripheral tissues, which caused repeated failures in finding sieve elements, and reduction in the ingestion time during the phloem phase in favour of watery salivation. The inhibition of aphid probing at both the pre-phloem and phloem levels reveals the passage of the compounds studied through the plant surface and their distribution within plant tissues in a systemic way, which may reduce the risk of the transmission of non-persistent and persistent viruses.

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

Abstract: Beer with the addition of dotted hawthorn (Crataegus punctata) fruit and juice was prepared and analysed. The content of carbohydrates, glycerol and ethanol in beers was determined by high-performance liquid chromatography (HPLC). Analysis of the total content of polyphenols was also performed using the Folin-Ciocalteu method, as well as determining antioxidant capacity by DPPH• and ABTS+• assay, and the ability to reduce iron ions by FRAP assay. Content of volatile compounds was analysed by means of solid-phase microextraction and gas chromatography coupled with mass spectroscopy. Beers with addition of hawthorn, both juice and fruit, had higher antioxidative potential and higher polyphenols concentration compared to control beer. The content of polyphenols in beers was in the range 200.5-410.0 mg GAE/L, and the antioxidant activity was in the range of 0.936-2.04 mmol TE/L (ABTS+• assay), 0.352-2.175 mmol TE/L (DPPH• assay) and 0.512-1.35 mmol TE/L (FRAP assay). A sensory evaluation of beers was also carried out. Beer with hawthorn fruit addition obtained the best scores in sensory analysis for criteria such as aroma, taste and overall quality. This beer had the highest content of volatile compounds (287.9 µg/100 mL of beer), while the control beer had lowest concentrations (35.9 µg/100 mL of beer).