Search

Coffee, one of the most popular beverages worldwide, is an infusion of ground, roasted coffee beans. Today, coffee is considered a functional food, especially due to its high content of compounds that exert antioxidant and other beneficial biological properties. The annual consumption exceeds 5 billion kilograms of coffee, which corresponds to 500 billion cups. The aim of the present study was to evaluate the content in total phenolic compounds, flavonoids, caffeine as well as the antioxidant activity of three brewed coffee samples in order to assess the amount of these bioactive compounds in a cup of coffee. The quantification of total phenolic compounds was achieved by Folin-Ciocalteu method, while the flavonoids content was determined using a chromogenic system of NaNO2-Al(NO3)3-NaOH based spectrophotometric method. The caffeine was extracted from brewed coffee samples with dichlormethane and then was quantified by measuring the absorbance of the extract at 260 nm. The antioxidant capacity of each coffee sample was assessed by evaluating their radical scavenging activity on DPPH radical. Even though Arabica coffee variety is appreciated for its fine aroma profile, Robusta variety has proved to be richer in phenolic compounds, flavonoids and caffeine. The larger amount of compounds with antioxidant properties found in Robusta brewed coffee was also confirmed by the obtained antioxidant capacity values.

Apples produce volatile chemicals that are responsible for the characteristic flavour of the fruit, as well as for the attribute of the final flavour. The aroma induced by the volatile compounds is important in determining the quality of the fruit, and especially for determining consumer acceptability. Fruits from three apple varieties were analysed (Ionathan, Golden Delicious and Starkrimson) at technological maturity and consumption maturity. The analysis method was developed on a Shimadzu QP-2010 GC-MS gas chromatograph, equipped with an AOC - 5000 (CombiPAL) autosampler. The results showed that there are differences between varieties in terms of number, type and concentration of volatile compounds. Fruits at technological maturity have a high content of aldehydes while fruits at consumption maturity have a higher content of esters.

Total and individual carotenoids, fatty acid composition of total lipids, and main lipid classes of 16 fresh bee-collected pollen samples from Romania were determined by high-performance liquid chromatography with photodiode array detection and capillary gas chromatography with mass detection. Analyzed samples were found rich in lutein, whereas β-criptoxanthin and β-carotene were present in a wide range of amounts correlated with predominant botanical origin of the samples. High amounts of lutein were correlated with the presence of Callendula officinalis, Taraxacum officinale and Anthylis sp. The highest amount of total lipids was found in samples where pollen from Brassica sp. was predominant. Lipid classes were dominated by polyunsaturated fatty acids. Saturated fatty acids were determined in variable amounts. Lipid and carotenoid contents present great variability, explained by the various botanical species present in the samples.

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.

Large amounts of wastes are generated annually by the vegetable processing industry, their efficient management and valorization representing a priority research area. Recent research suggested the possibility of reusing tomato pomace as a cheap source of many bioactive compounds, such as antioxidants, soluble dietary fibers and vitamins. The high initial moisture of fresh tomato pomace and the presence of considerable levels of nutrients make this waste susceptible to microbial degradation. Therefore, the fresh pomace of three tomato varieties were preserved by two different methods and then analyzed regarding the total phenolics content, flavonoids, lycopene and antioxidant activity. The results showed that all samples contained considerable amounts of phenolic compounds and exhibit good antioxidant properties. A higher lycopene content was obtained for dehydrated samples, other similar studies explaining that heat processing can breakdown the cellular walls and the chromoplast membranes, leading to a better release. The obtained results highlight the potential of reusing tomato processing waste as source of bioactive compounds and encourages the implementation of a sustainable valorization plan.

Utilization of new or unusual sources of nutrients has led to a wider market regarding food product diversity. The utilization of alfalfa in food products leads to an increase in nutrients as proteins, from macro elementary point of view and in polyphenols, chlorophylls, and carotenoids if is to look in the micro elementary system. The present paper proposes the increase of the bioavailability of alfalfa powder by adding in a raw vegan chocolate. Characteristics as total phenolic content, antioxidant activity, FTIR fingerprint, and antimicrobial activity were investigated.

Introduction The characteristic flavour of tomato is given by a complex mixture of sugars, acids, amino acids, minerals and volatile metabolites. Of these, volatile compounds are considered to greatly influence the flavour of tomato fruits. The volatile aroma compounds and phytochemical content of tomatoes are dependent on genotype, environmental conditions and cultural practices, and can thus be used for cultivar discrimination. Objective To assess the possibility of using the volatile profile of tomato to fingerprint and discriminate different tomato cultivars based on an ‘in-tube extraction’ technique coupled to gas chromatography, combined with mass spectrometry (ITEX/GC–MS) and a chemometric approach. Results Using the ITEX/GC–MS technique, 61 volatiles were analysed and separated from tomato cultivars, with 58 being identified. The main volatiles identified in all tomato cultivars were: hexanal, trans-2-hexenal, 1-hexanol, 3-pentanone, 3-methylbutanol, 2-methylbutanol, 3-methylbutanal and 6-methyl-5-hepten-2-one. The lycopene content and total phenolic compound content of the tomato cultivars varied between 36.78 and 73.18 mg/kg fresh weight (fw) and from 119.4 to 253.7 mg of gallic acid equivalents (GAE) per kilogram fresh weight, respectively. Volatile fingerprint and phytochemical composition led to a good differentiation between tomato cultivars, with the first two principal components explaining 89% of the variance in the data. Conclusion The tomato cultivars studied were easily discriminated based on their characteristic volatile profile that was obtained using the reliable ITEX/GC–MS technique. Principal component analysis revealed, in addition to volatile compounds, the important role played by the total phenolic content in tomato cultivar discrimination, which is highly correlated with phenotypic and biochemical differences between tomato cultivars. Copyright © 2013 John Wiley & Sons, Ltd.

Brewing yeast is an important waste product from beer production. The valorification of slurry yeast mainly consists of separation of vitamins and important nitrogen compounds. The hops compounds, one of the most important raw materials in beer technology are removed beforehand valorification. The prenylflavonoids compounds from hops are important bioactive compounds that can be revaluation with proper technology. Revaluation of prenylflavonoids from waste yeast into dietary supplement, identification and quantification of xanthohumol by HPLC method. Waste yeast from brewery pilot plant of USAMV Cluj Napoca it was dried by atomization and the powder was analyzed on xanthohumol content by HPLC method. For quantification a calibration curve it was used. The process of drying by atomisation lead to a powder product. It was used malt dextrin powder for stabilisation. The final product it was encapsulated. The xanthohumol content of powdered yeast it was 1.94 µg/ml. In conclusion the slurry yeast from beer production it is an important source of prenylflavonoids compounds.

Introduction The health benefits of sea buckthorn (Hippophae rhamnoides L.) are well documented due to its rich content in bioactive phytochemicals (pigments, phenolics and vitamins) as well as volatiles responsible for specific flavours and bacteriostatic action. The volatile compounds are good biomarkers of berry freshness, quality and authenticity. Objective To develop a fast and efficient GC–MS method including a minimal sample preparation technique (in-tube extraction, ITEX) for the discrimination of sea buckthorn varieties based on their chromatographic volatile fingerprint. Material and methods Twelve sea buckthorn varieties (wild and cultivated) were collected from forestry departments and experimental fields, respectively. The extraction of volatile compounds was performed using the ITEX technique whereas separation and identification was performed using a GC–MS QP-2010. Principal component analysis (PCA) was applied to discriminate the differences among sample composition. Results Using GC–MS analysis, from the headspace of sea buckthorn samples, 46 volatile compounds were separated with 43 being identified. The most abundant derivatives were ethyl esters of 2-methylbutanoic acid, 3-methylbutanoic acid, hexanoic acid, octanoic acid and butanoic acid, as well as 3-methylbutyl 3-methylbutanoate, 3-methylbutyl 2-methylbutanoate and benzoic acid ethyl ester (over 80% of all volatile compounds). Principal component analysis showed that the first two components explain 79% of data variance, demonstrating a good discrimination between samples. Conclusion A reliable, fast and eco-friendly ITEX/GC–MS method was applied to fingerprint the volatile profile and to discriminate between wild and cultivated sea buckthorn berries originating from the Carpathians, with relevance to food science and technology. Copyright © 2013 John Wiley & Sons, Ltd.

In recent years there has been an increased interest in the use of natural compounds, and questions concerning the safety of synthetic compounds have encouraged more detailed studies of plant resources. Given the multitude of bioactive compounds in A. ursinum, this research aims to assess the addition of this plant in pepper sauce and to establish the physicochemical and antioxidant capacity of the product.

Aromatic plant species of genus Salvia are important medicinal plants, highly recommended due to a range of therapeutic properties: antirheumatic, antiseptic, antispasmodic, antimicrobial, carminative, antidiabetic. The present study attempts to compare the antioxidant and the antibacterial activity of the methanol extracts obtained by maceration, from Salvia sclarea , Salvia lavandulifolia, Salvia officinalis Purpurascens , Salvia officinalis Tricolor and Salvia officinalis Icterina . The antioxidant activity was evaluated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical method. Furthermore, the antibacterial effect of the extract was tested against five bacterial strains using the disk-diffusion method. Salvia officinalis Tricolor extract possesses the strongest antioxidant activity. Moreover, all extracts showed antibacterial activity against Gram-positive bacteria tested ( Bacillus cereus and Staphylococcus aureus ) and against one Gram-negative bacteria ( Pseudomonas aeruginosa ). Salmonella Typhimurium was found to be resistant to Salvia sclarea extract and Escherichia coli to the extract from Salvia officinalis Purpurascens .

Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content and sodium chloride content (Mohr method) of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance) as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

Tea is the most important non-alcoholic beverage in the world being appreciated for its stimulant properties and health benefits. The aim of the present study was to evaluate the content in caffeine, phenolic compounds, flavonoids, as well as the antioxidant activity of five different herbal infusion samples in oder to compare the amount of these bioactive compounds from traditional Romanian medicinal plants and Chinese tea plants. Green tea, black tea, linden (lime tea), mint, and St. John's wort were chosen as materials for the preparation of infusion and laboratory analyses. The caffeine was extracted with dichloromethane and then was quantified by measuring the absorbance of the extract at 260 nm. The quantification of total phenolic compounds was achieved by Folin-Ciocalteu method, while the flavonoid content was determined using a chromogenic system of NaNO2-(Al(NO3)3-NaOH based on spectrophotometric method. The antioxidant capacity of each tea sample was assessed by evaluating their radical scavenging activity on DPPH radical. The largest content in antioxidant compounds was found in green, but also in the mint infusion sample, while black tea has registered the highest caffeine content. Following the results obtained it can be stated that all the analysed samples contain remarkable amounts of biologically active compounds essential for the human body healt.

Historically Sambucus nigra L., known as black elder, has been used medicinally by many indigenous cultures for its antiviral and anti-inflammatory actions. Elder medicinal potential comes from its antioxidant activity, a property shared by numerous phytochemicals. The purpose of this research was to run a comparative study on the content of bioactive compounds (polyphenols, flavonoids, vitamin C) and antioxidant capacity of berries and flowers of wild Sambucus nigra L. species. Total content of polyphenols, flavonoids, respectively antioxidant activity was determined by the spectrophotometric methods, while the quantification of vitamin C was carried out titrimetrically. The obtained results confirmed that both elder flowers and fruits can serve as a good source of bioactive compounds in human diet, having, at the same time, a potential use in the development of many innovative nutritional supplement formulations.

Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat material was obtained from local butchery (Cluj-Napoca, Romania). The physicochemical analyses highlighted the moisture (Drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content, as well as nitrite (Griess method) and sodium chloride concentrations (Mohr method) of the final products. Microbiological and physicochemical analysis of the examined samples found no deviations from legal norms imposed for smoked sausage. All of the quality parameters comply with the limits stipulated by STAS.

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical changes, by determining the peroxide, the free fatty acids and the pH values. During storage, the pH of all investigated samples, except mayonnaise sample containing 2 μl/g of sage essential oil, slightly increased. The peroxid values for all samples increased during storage period and were higher than the one obtained for the control sample. Also, an increase in the free fatty acids content was noticed for all studied samples. Following the results obtained it can be stated that Salvia officinalis essential oil could be useful to control the development of rancidity and to maintain the quality and extend the shelf life of mayonnaise.

The juice from wheat grass is called "green blood" and is an excellent detoxifying, facilitating the elimination of toxins and fats from body. In the form of fresh juice, it has high concentrations of chlorophyll, active enzymes, vitamins and other nutrients. The aim of this work was the development and characterization of a functional beverage from green wheat juice by adding apple and limes. The antioxidant capacity, vitamin C, polyphenols and flavonoids content were quantified by using spectrophotometry. The final product was pasteurized and evaluated by the content of bioactive compounds during storage at intervals of 7 and 14 days. During storage there were found slight decreases of the contents of bioactive compounds. The juice obtained has a sweet-sour taste, a unique flavor and a very pleasant smell. This product targets all categories of consumers and represents an ideal morning snack for those who are concerned about a healthy lifestyle.

The purpose of this study was to identify pathways to reduce Organochlorine pesticides (OCP) contamination, through various thermal methods used for meat processing and to establish mathematic models predictive for the influence of thermal treatments on the OCP residues content in meat. By cold smoking, a reduction of less than 1% in the OCP content was observed, while for frying, the reduction was up to 48%. Warm smoking and pasteurization as combined treatments, determined as well a reduction in the OCP content of maximum 15 and 16%, respectively. Baking reduced also the level of OCPs with a maximum of 56%. Stewing under pressure caused the most dramatic reduction in the OCP levels (up to 92%). Using the Mc Donald's polynomial regression, predictive mathematical models for the variation of OCP levels with the applied heat treatments were computed. These models allow a good selection of the appropriate industrial food processing with the ultimate goal to reduce OCP residues.

Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes. In the present study,were evaluated the phenolic and flavonoids contents as well as the antioxidant capacity of seeds from the Lamiaceae and Apiaceae family: fennel (Foeniculum vulgare), dill (Anethum graveolens) and rosemary (Rosmarinus officinalis) . (Sreemoyee Ch. et. al., 2012 ) The main objective of the study was the comparative assessment of the phenolic and flavonoid compounds from dill, rosemary and fennel methanolic extracts correlated with their antioxidant activity. Both total phenolic content and flavonoids content of the seeds samples were measured spectrophotometrically using the Folin-Ciocalteu assay and a chromogenic system of NaNO2–Al(NO3)3–NaOH, respectively.. Antioxidant capacity was determined by 2,2-DPPH method. Results strongly showed that Rosmarinus officinalis extract has the most effective antioxidant capacity in scavenging DPPH radicals, while Foeniculum vulgare and Anethum graveolens were less active. The total phenolic content was within 773,14 and 3367,24mg GAE/ 100g while the concentration in flavonoids was between 231,84 and 1325,53 QEg/100g dry seeds.

Since ancient times plants have constituted a very important raw material for many human activities. The increasing interest in the powerful biological activity of plants emphasized the importance of determining phenolics’ and flavonoids’ content in medicinal plants. The aim of this study was to perform a comparative evaluation of three selected herbs (lemon balm, mint and sage), commercially available in Cluj-Napoca’s market, regarding their content in total phenolic compounds, total flavonoids and antioxidant capacity. The amount of total phenolic compounds from the investigated medicinal plant was quantified using the Folin-Ciocalteu method, while for determination of the total flavonoids, colorimetric assay with aluminum chloride was performed. Antioxidant activity of selected herbs was determined with 1,1-diphenyl-2-picrylhydrazyl (DPPH) reagent. The total phenolic content was between 2583.93 and 3662.26 mg GAE/100g, while the flavonoids concentration ranged between 1207.12 and 1423.4 mg QE/100g dry plant. It was found that the lemon balm and mint extracts showed the strongest antioxidant capacity, while sage is less active, these results being positively correlated with the concentration of phenolic compounds.

The purpose of creating this assortment was to remind the public of a long forgotten sugar based product, with a high energy value and which can be easily associated both with plain or mineral water consumption. Also we have taken into consideration the well-known '' home-made'' and ''vintage'' concepts. The purpose of this scientific research is to obtain a laboratory created product, as well as obtaining both the cocoa and the lemon sorbet. In the technological process this type of products can be redefined under a new form. The great advantage comes with the fact that it dosen't currently exit on the market and so it can be considered as being a brand new product. The anbalyses both on the raw materials and on the final deliverable product were done in the Faculty's laboratories and it was proven to meet the standars.

Products that contain both probiotics and prebiotics are known as symbiotic, these products are able to modify the composition of the internal microflora, with the beneficial effects on the consumer's body. The objective followed in this study was the obtaining of probiotic yogurt in which inulin is added. The control consists in an organoleptic examination, a physicochemical examination and monitoring of the evolution of bifidobacteria. The results obtained showed a progressive evolution by adding inulin. The highest difference was recorded for yogurt type 3 with an addition of 3% inulin, the number of bifidobacteria increased with 1.04x109 cfu/g in only 7 days, reaching 1.30 x 109 cfu/g.

The profile of glucosinolates in relation to the antioxidant capacity of five Brassica vegetables (Broccoli, Cauliflower, Kohlrabi, White and Red Cabbage) grown by organic and conventional agricultural practices in Transylvania region-Romania, were determined and compared. The qualitative and quantitative compositions of glucosinolates were determined by HPLC-PDA technique. The antioxidant capacity was comparatively determined by ABTS, DPPH, FRAP and Folin-Ciocalteu assays. The highest glucosinolates levels were found in the Broccoli samples grown under conventional practices (14.24 μmol/g dry weight), glucoraphanin, glucobrassicin and neo-glucobrassicin being the major components. The total glucosinolates content was similar in Kohlrabi and Cauliflower (4.89 and 4.84 μmol/g dry weight, respectively), the indolyl glucosinolates were predominant in Kohlrabi, while the aliphatic derivatives (sinigrin and glucoiberin) were major in Cauliflower. In Cabbage samples, the aliphatic glucosinolates were predominat against indolyl derivatives, glucoraphanin and glucoiberin being the main ones in Red Cabbage. The principal component analysis was applied to discriminate among conventional and organic samples and demonstrated non-overlaps between these two agricultural practices. Meanwhile it was shown that glucosinolates may represent appropriate molecular markers of Brassica vegetables, their antioxidant capacity being higher in organic crops, without significant differences among different Brassica varieties.

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.

In this study, different solvents were used to achieve the maximum extractibility of total carotenoids. The extracted total carotenoids were estimated using UV- visible spectrophotometer. Carotenoids from vegetable matrix can be used as a food colorant, food additive, cosmetics, antioxidants and nutraceuticals.

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.

Salanţa L.C., Tofana M., Socaci S., Mudura E., Farcas A., Pop C., Pop A., Odagiu A. (2015): Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach. Czech J. Food Sci., 33: 148–155. Reverse-phase high performance liquid chromatography technique was used for studying the evolution of bitter acids from three varieties of hop growing in Romania during the development of hop cones and the pelletisation process in order to provide the information on the bitter acids profile of each cultivar. Chemometrics methods were applied for highlighting the statistical correlations existing between the genotype (variety), chemotype (composition), and phenotype (phenophase of cone development) with respect to the classes of biologically active compounds investigated (bitter acids). The bitter acid content of each hop cultivar was not only significantly dependent on the phenophases of the cones, but was also influenced by the harvest year. The variations in the α/β ratio as well as cohumulone and colupulone contents were low in both experimental years and the cohumulone/∑α did fraction not exceed 30% in any of the three varieties.