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Active people energy demands are usually fulfilled by the consumption of confectionery products. However, even if confectionery products are well known as having high energy content, in the case of hard activities, some energy supplements comprising vitamins (especially from B group) and CNS stimulants (caffeine, taurine) are necessary. The present work aimed to characterize a new developed product “Energizing Jellies” which combine the high energy content of jellies type products with the properties and flavors of energy drinks. During this work it was determined the “Energizing jellies” general chemical composition in terms of moisture, acidity, total and reducing sugar. The caffeine content of the premix used, syrup and jelly was also assessed. Moreover it was performed a comparison between the premix used and the final product related to volatile compounds as well as antioxidant capacity. The new jelly is intended for active people, being a product easy to eat which can be consumed in small portions.

According to Codex Alimentarius, pesticides are considered as chemicals that prevent, suppress, destroy and repel some pests during manufacture, storage, transport or processing of food, feed and agricultural goods. These chemicals can also be used as plant growth regulator, as defoliant, agent inhibition. The purpose of this study was to evaluate the content of organochlorine pesticides in home-grown vegetables products. The objectives were the establishment of the working matrices and the organochlorine pesticides determination in the matrices chosen by GS method. Due to the high cost of analysis, the vegetable matrix was consisted in 12 sample- lettuce and spinach samples grown in garden and roots samples (carrots, parsley, parsnip and celery) from both home-grown production. Organochlorine pesticide residues were extracted from the sample with acetonitrile and petroleum ether, purified by passage through florisil column and eluted with a mixture of ethyl ether and petroleum ether. Concentrated eluate was subjected to gas chromatographic determination.In all examined samples, there were identified organochlorine pesticide residues with high residual, HCH, DDE, DDT, DDD, endosulfan, and heptachlor, some being above the maximum allowed by European legislation

The present study includes researches regarding th e dynamic accumulation of essential oil in hop cones, in different phenophases: during the formation, ripening and harvesting cones. The study was carried out for three varieties of hop: Magnum (MG), Huller Bitterer (HB) and Aroma (AR), cultivated in pedo-climatic areas from Transi lvania, in the Seleu s farms from Mure s. The essential oils were extracted from all samples usin g the hydrodistillation technique. Introduction. Hop ( Humulus lupulus L.) plants are vital to the brewing industry (Jelinek et.al, 2010). The lupulin glands of the ho p cones contain a resinous fraction and essential oil which is responsible for the bitter t aste of beer and also contributes to its flavour (Shellie et.al, 2009).The identification of the hop cultivar is a very actual question as well as the development of methods suited for this purpose. Some authors proposed identification methods based only on the specific contents of the selected essential oils (Kovacevic et.al, 2002, Jelinek et.al, 2010). The therapeutic or othe r properties of essential oils are strongly correlated with their qualitative and quantitative composition (Tofana et.al, 2010). Aims and objectives. The purpose of the present work was to study the d ynamic accumulation of essential oil in hop cones, in diff erent phenophases: during their formation, ripening and at harvesting, but also during cones p rocessing (pellets). Samples from 2011 year crop were subjected to hydrodistillation in or der to content in essential oils. Materials and method. The study of volatile oil dynamic accumulation in cones was carried out for three varieties of hop: Magnum (MG), Huller Bitterer (HB) and Aroma (AR), in different phenophases: during the formatio n, ripening and harvesting.The samples of hop cones were collected from Seleu s farms from Mure s, a traditional Romanian hop grower, during 2011 year. Traditional classification of hop cultivars divides them into three groups: Magnum- high α-acid, Huller Bitterer -intermediate α-acid and Aroma- an aroma (noble) variety.The hop cones were air dried for 48 hours, in a cool dark place, after being labeled and stored until the analyses. The pellets samples were received from the farm, but the grower do not process Aroma cones into pellets, because this hop cultivar is grown on a small area and the cones are combined with the ones from other aro matic varieties. The samples were codified as follows: MG, AR, HB-variety of hop, Ceo (essential oil from dried cones), Feo (essential oil from hop flower),Peo (essential oil from pellets). Samples of hop essential oil were isolated by hydrodistillation: 50 g of ground hop cones/ hop pellets (ground in a coffee mill) were weighed into a 700 ml distillation flask . The distillation time was 3 hours since the distillation begins. At the end of extraction the o btained essential oil was collected and measured. Yield was calculated as ml essential oil per 100g plant material free of moisture. Relative accumulation is calculated from the total oil determined in cones, and it shows the percentage differences of oil accumulation during p henophases. Relative increase shows the percentage growth between phenophases and is calculated by the difference between phenophase 2 and 1, respectively phenophase 3 and 2.

Research were conducted on samples of lettuce, spi nach and root from Cluj-Napoca markets and supermarkets. The obtained values fall in maximum admitted limits permitted by applicable law regarding the content of nitrates, l ocal samples (greenhouse and garden) with values lower than the import samples. Introduction Nitrates as such have a low toxicity, but by reduci ng them into the organism, it generates nitrites. Nitrites have dire ct toxicity, manifested by oxidation of hemoglobin into methemoglobin, respectively indirect toxicity due to the participation of nitrites to the formation of nitrosamines. Nitrate toxicity is manifested by its ability to transform into nitrosamines; nitrosamines can be fo rmed in both food products (exogenous origin), during their preserving, and digestive sys tem (endogenous origin), especially in the stomach (Santamaria et.al ., 2006). Nitrates concentrations in plant products depend on climatic conditions, plant characteristics and soil properties where grown: pl ant size, plant age, air temperature, humidity, growing period, light intensity and type of fertilizer, time of harvest, storage conditions and storage, etc. (Santamaria et.al ., 2006). Some of the vegetables which accumulate large quantities of nitrates belong to Brassicaceae (rocket, radish, mustard, etc.), Cheno podiaceae (beet, spinach), Amaranthaceae (Amarathus), Asteraceae (lettuce) and Apiaceae families (celery, parsley). (Santamaria et.al . 2006). Nitrates concentration decreases as follows: stems> leaves> root> blossom> tuber> bulb> fruit> seed. It results that whole eaten plan ts (root, stem and leaves) lead to a higher intake of nitrates than plants whose edible parts a re only the fruits.(Santamaria et al., (1999) Aims and objectives. The purpose of this study was to evaluate the cont ent of nitrates and nitrites in home-grown and imported vegetables products. The objectives were the establishment of the working matrices and the n itrate-nitrite determination in the matrices chosen by modified Griess method. Materials and methods. The vegetable matrix was consisted in 8 lettuce samples and 8 spinach samples grown in greenhouse and garden, harvested at different times of the year, and 8 roots samples (carrots, parsley, parsni p and celery) from both home-grown and import production. Spectrophotometric method consisted in nitrite dosi ng, by measuring color intensity at 520 nm of the azo formed compound after the reaction of dissolution between the sulphanilic acid and the nitrites from the aqueous extract of the sample and coupled with alpha-naphtylamine. To a new portion from the aqueous extract, nitrates are reduced to nitrites with metalic cadmium and the total nitrite content is determined. The difference between the total nitrites content and the original nitrites content are the nitrates. (STAS 9065 /2002).

The purpose of this research was to evaluate the total polyphenols content of some fruits (sour cherry and plums) and vegetables (red cabbage and red beetroot), usually consumed in Romania, fresh or processed, using Folin Ciocalteu method. Absorbance was measured at 725 nm using UVVisible Spectrometer and phenolic compounds were quantified based on standard calibration curve prepared from pure phenolic standard (gallic acid). After processing and storage stages, the content of polyphenols decreased significantly in all four samples taken into study. The biggest losses of polyphenols by oxidative degradation occurs for canned red cabbage (from 448.5±4.56 to 151.5±9.13 mg GAE/100g) followed closely by plum compote (from 503.4±3.04 to 266.7±6.08 mg GAE/100g).

The present study aims the fingerprint characterization of 14 different vinegars purchased from the local market of different countries (Romania, Germany, Italy and France) and the identification of the major „marker compounds” present in all the analyzed vinegars. The volatile compounds fingerprints were determined with a Schimadzu QP-2010 HS/GCMS from 4 apple vinegars (AV), 1 wine vinegars (WV), 1 pear vinegar (PV), 5 balsamic vinegars of Modena (BVM) and 3 balsamic wine vinegars (BWV). Significant differences were found regarding the volatile compounds identified in all the analyzed samples, mostly due to the different raw materials used for the production. Relatively high concentrations have been identified in all the analyzed samples for 3methyl-1-butanol; 2-methyl-1-butanol; isobutyl acetate; 2-methyl-1-butanol acetate and 3-methyl1-butanol acetate, considered to be „marker compounds” due to this fact. From all these the most volatile were 3-methyl-1-butanol, followed by 2-methyl-1-butanol and isobutyl acetate as their concentrations were the highest identified. The most complex fingerprint having 29 and 22 compounds was identified for the two AV from Germania and respectively Romania (Figure 1.b), followed by PV and BWV, purchased from Freising Germany, having both 20 identified compounds.

The present study aim is to analyze the volatile compounds fingerprint of three different rosemary flavored vinegars after two years of aging with the aromatization plants.

According to existing regulations in determining pesticide residues in cereal matrix, is required to determine parameters of performance method for both standard methods and those that are made slight changes to improve the method. For the purposes of the above, we done a validation of the QuEChERS method as follows

The evalution of prenylflavonoids from Romanian beer was done by an analytical methodology based on sample purification by centrifugation and subsequent analysis of the beer by high performance liquid chromatography with mass spectrometry MS/MS detection. In commercial beers less than 50 µg/l was found for XN, showing that a significant lost of this compound occurs during the brewing process. The isoxanthohumol is was found as principal prenylflavonoid in beer. The major concentration of prenylflavonoids was found in dark beer at 0.318 mg/l.

Volatile compounds from rosemary dried leaves samples were determined using in-tube extraction technique coupled with GC-MS analysis (ITEX/GC-MS). In order to achieve the best results, the extraction parameters (incubation time, incubation temperature, sample weight, number of strokes) were optimized. Depending on the selected extraction parameters, a number of 7 to 23 volatiles were separated. The major volatile constituents of rosemary dried leaves were α-pinene, eucalyptol, 3-octanone, limonene, camphene, camphor. The larger number of extracted compounds was obtained at high incubation temperatures, but also in the case of an increased number of strokes.

In the present study, the bitter acids composition of the hop pellets extract was determined and compared using two different methods. Conductometry and high-performance liquid chromatography (HPLC) methods are validated in the Food Safety and Quality Testing Laboratory (FQSL) of USAMV Cluj-Napoca.

The varietal clasification of hop products according with Romanian and European regulations is done in several groups according with their use in the brewing industry as aroma and bitter hops. The clasification is done according with some chemical parameters, but these do not garantee that the product is a pure variety or is a blanding. Using chemometric method as cluster analysis, clasification according with chemical description of hop products the clasification can be predicted more precisely.

Analysis was taken in a lot of pearl barley wheat suspected presence of substances that when expanding cause skin irritation to workers who executed the operation. The objective of this work consisted in the analysis of gas chromatography coupled with mass spectrometry (GS-MS) of wheat samples used in obtaining expanded products,compared with samples of wheat resulting foam, in order, highlighting the residue of chemical contaminants. Since no information about a possible presence of contaminants, was identified from the two drop chromatograms using mass spectra and their comparison with mass spectra library of mass spectra of NIST existence. Further analysis was done on a comparative trickle chromatograms through duplication occurring at the same time retention highlighting to any concentration or dilution of the compounds identified in the two matrices respectively: wheat and expanded wheat.

The studied nonfatty matrice content was made of concentrated fodder mixture. To determine the organochlorines pesticides, were used: a GC-2010 gas chromatograph equipement with an electron capture detection (ECD) and a RESTEK model capillary chromatographic column (phase RTx-5, with 0,4 µm thick film layer, 20 m length and inside diameter of 0,18 mm). Before the GC injection, the pesticides samples were extracted, purified, eluted and concentrated.

The present study includes researches regarding the composition of different varieties of rosemary essential oil. The essential oils were extracted from the plant material using the hydrodistillation technique. The analyses of the composition of essential oils were carried out by using a GC-MS system. The chemical constituents of the essential oil were separated and identified using the GC-MS NIST libraries.

The aim of this work is to analyze the chemical and physical properties of balsamic vinegar, in order to improve the chemical information about this product, useful for its authentication and quality evaluation. Using three balsamic vinegars purchased in local markets as samples, this study investigated the labeling and the physicochemical properties of commercial concentrated balsamic vinegar in order to understand their production method and quality. Two of the samples were balsamic vinegars from Modena (BVM) and the third was a balsamic vinegar from Kalamata (BVK). According to the labels, all the balsamic vinegars samples were made of grape must and had an acidity of 6%. The appearance of the samples of vinegar differed significantly, but the acidity from the label was the same for all. Since people are paying much more attention to health, the number of concentrated vinegar products is expected to increase in the future. Thus, appropriate rules and physicochemical properties are required to regulate vinegar production and quality.

The aim of this study is to assess the oxidative s tatus evolution of an infant formula product stored at 15°C during and after the shelf l ife. The initially phase of oxidation was monitorie s by the peroxide value (PV) and finally stage of oxi dation by the thiobarbituric reactive substances (TBARS) test. The storage time has no significant e ffect on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Keyword: infant formula, oxidation, storage, PV, TBARS, MDA.

The study of the chemical composition of the unspecific bitter resins was carried on for Magnum, Brewers Gold, Hüller Bitterer and Perle hops cultivars, harvest in 2008, in pedo-climatic areas of Transilvania, in the Saschiz and Seleuş farms. The drying and pelletizing of whole hop cones change the composition of unspecific fraction, especially because the oxidation process. The LCV decrese from 13,44% to 9,24% in Magnum cultivar, from 8,50 to 6,99 in Brewers Gold, from 9,84 to 6,07 in Huller Bitterer and from 9,25 to 6,40% in Perle cultivars. The results were statistical analysed with ANOVA test and the results showed that the technological conditions (temperature, time) are the most important factors in bitter substances losses on technological flow of hop pellets production.

In order to characterize the Perle hop variety we determined the composition of volatile compounds using the HS/GC-MS technique. For a better extraction of volatile compounds in the headspace of the testing vial, parameters like incubation temperature and time were optimized. The major volatile compounds found in Perle hop variety were: β-myrcene, α-cariophyllene, cariophyllene, β-cadinene, β-panasinene, δ-cadinene, α-selinene, γ-muurolene.