00 Book of Abstracts Conference Final

The 3The 3The 3The 3rdrdrdrdInInInInternational Conference on ternational Conference on ternational Conference on ternational Conference on Food Food Food Food Chemistry, Engineering & TechnologyChemistry, Engineering & TechnologyChemistry, Engineering & TechnologyChemistry, Engineering & Technology

12

ORAL PRESENTATIONS The 3rd International Conference on Food

Chemistry, Engineering & Technology


13

PL1

The influence of the environmental metallotoxin Al(III) on neuronal cell structures linked to

neurodegeneration

Christiane Nday, Αthanasios Salifoglou

Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece, e-mail: [email protected]

Metalloneurotoxins are among numerous environmental factors strongly affecting

cellular toxicity and endangering human health. Habitual and often-involuntary

exposure of humans to such toxins emerging from dietary sources, aquatic

environments, industrial and atmospheric sources influence normal cellular

physiology, which in combination with the underlying human genetic disposition

influence unknown to-date pathways linked to neurodegenerative events. Over the

last decades, aluminum (Al) has been linked to numerous human pathological

disorders, emphatically associated with the onset of neurological diseases,

including Alzheimer’s disease. The present study targets the chemical reactivity of

well-characterized Al(III) forms in a neuronal and glial cellular environment,

thereby lending credence to the association of Al(III) with Alzheimer Disease

etiopathology. The selected molecular targets interacting with Al(III) are Ν-methyl

D-aspartic acid (NMDA) and Voltage-Dependent Calcium Channels (VDCC), both

of them key structures on neurocellular membranes, playing an important role in

memory processes. The experimental effort attempts to assess the neurotoxic

potential of Al(III) interacting with the above cellular receptors, thereby

contributing to neurodegeneration in Alzheimer Disease.


14

IL1

Romanian lingonberry fruits; antioxidant capacity and vitamin C content

Diana Nicoleta Raba, Despina Bordean, Camelia Moldovan, Mirela Viorica Popa, Delia Gabriela

Dumbrava, Liana Maria Alda, C. Mateescu

Faculty of Food Processing Technology, Banat’s University of Agricultural Sciences and Veterinary Medicine, Calea Aradului no.119, RO-300645,

Timisoara, Romania, [email protected]

The aim of this paper was to establish the geographical authenticity of lingonberry

fruits by some physic-chemical parameters. Thus, we were determined the content

of ascorbic acid (by iodometric and spectrophotometric methods), sugars (by

refractometric method), water content (by oven drying method) pH (by

potentiometric method) and antioxidant activity (by FRAP method) of lingonberry

fruits. There are analysed samples from north-west Romanian regions. Lingonberry

fruits are harvested in July 2011 and kept at frozen temperature. The obtained

results were interpreted statistically by Principal Component Analysis method. Is

presenting the vectorial data distribution and is grouping the data in accordance to

the origin of samples. The statistical analysis is a good tool to identification of

declared geographical origin of lingonberries.


15

OC1

Water determination for Tomato Seed Oil Extracts using Karl Fisher titration

Cristina Botineştean1, Nicoleta G.Hădărugă1, Daniel I.Hadarugă2, Ionel Jianu1

1 Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty

of Food Processing Technology, 300645-Timişoara, Calea Aradului 119, România

2 ”Politehnica” University of Timişoara, Faculty of Industrial Chemistry and Environmental Engineering, Applied Chemistry and Organic-Natural

Compounds Engineering, 300006-Timişoara, P-ţa Victoriei 2, România

The aim of this study was to determinate the water content using Karl Fischer

titration for tomato seed oil extracts. Water is the compound that is present in each

alimentary food in different concentration and the determination of it is the most

performed analysis in food domain. We choose Karl Fischer titration, because

comparing with the physically methods that are used to determinate the water

content which are based on water separation or heating methods that requires time

and not distinguish the water content of volatile matter, Karl Fischer titration is

accurate and rapid method that determine the water content using a chemically

reaction.

Were used as samples of tomato seed oil extracts with different solvent, different

number of refluxation and different particle size of tomato seed grinded. The higher

content of water was indicate in the case of tomato seed oil extracts with diethyl

ether, 0.07 %, and the lower content was for the tomato seed oil extracts with

petroleum ether with eight refluxation, 0.04 %.


16

OC2

Obtaining of some biocompounds from Sylibum marianum l. with a potential

hepatoprotective activity

Costescu Corina-Iuliana1*

, Hădărugă Nicoleta-Gabriela

1, Rivis Adrian

1, Hădărugă Daniel Ioan

2, Parvu

Dorel1

1Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of

Horticulture and Forestry, Aradului Street, No. 119, 300645-Timisoara, Romania

2 ”Politehnica” University of Timişoara, Faculty of Industrial Chemistry and Environmental Engineering, 300006-Timişoara, P-ţa Victoriei 2, România

*Corresponding author: [email protected]

The paper presents the obtaining of some biocompounds (silybin and silymarin)

from milk thistle (Silybum marianum L.), with a potential hepatoprotective activity.

To assess the concentration of silybin (mixture of diastereoisomers) and silymarin

in milk thistle seeds of native origin it has been achieved the extraction of the seeds

with solvents of various polarities and then these extracts were analyzed by means

of HPLC and UV-VIS.


17

OC3

Biochemical influence of various phospholipases on the volatile compounds from bread

Laura Corpas

1, Nicoleta G. Hadaruga

1, Adrian Rivis

1,

Daniel Ioan Hadaruga2

1 Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food

Processing Technology, Food Quality Department, Timişoara 119, C. Aradului, Romania

2“Politehnica” University of Timişoara, Faculty of Industrial Chemistry and Environmental Engineering, Applied Chemistry and Organic-Natural Compounds

Engineering, 300006-Timişoara, P-ţa Victoriei 2, Romania

The biochemical influence of a various types of lipases on the volatile compounds

profiles from bread products was studied in this paper. The volatile compounds

were separed by classical procedures (hydrodistillation) and analyzed by GC-MS;

the quantification of volatile compounds was performed by area surface method

[Concentration(volatile cmpd., %) = Area (volatile cmpd. peak) / Area (of total

peaks)×100]. The following volatile compound classes were identified: alcohols,

aldehydes, esters, lactones, pyrazines, furans / ethers. The quantification of these

compounds revealed that the most concentrated were aldehydes (37%), followed by

alcohols (30%), and esters (20%); lower concentrations were obtained for lactones,

pyrazines, and furans / ethers.


18

POSTER PRESENTATIONS The 3rd International Conference on Food

Chemistry, Engineering & Technology


19

P1

Study of some yeast strains in order to be used for ethanol production from whey

Constanta Spălăţelu (Vicol)1, Gigi Coman

2,

Gabriela Rapeanu2

1 S.C. Lacta S.A, 2 Gloriei Street, Giurgiu, Romania,

[email protected] 2 Dunarea de Jos University of Galaţi, Faculty of Food Science and Engineering,

111 Domneasca Str., 800201, Galati, Romania

Lactose is one of the main components of cheese-whey and represents an interesting

carbon source for the production of ethanol by alcoholic fermentation.

The main objective of this study was to isolate and selection of some yeast strains able for

ethanol production from cheese-whey in order obtain a good yield of substrate

bioconversion. The strain coded KV3 has a good adaptability on the whey as substrate and

has a high fermentative potential. In tested fermentative condition the obtained yield of

fermentation of lactose into ethanol was of 70.33%.


20

P2

Evolution of flavoured compounds during maturation of Chardonnay grapes

Cristian Codreşia1, Gabriela Râpeanu

2, Petru Alexe

2

1 S.C. Sodinal SRL, 100 Timisoara str., Bucharest, Romania,

[email protected] 2 Dunarea de Jos University of Galaţi, Faculty of Food Science and Engineering,

111 Domneasca Str., 800201, Galati, Romania

The total terpenic and C13 norisoprenoid compounds of the Chardonnay grape

variety from Murfatlar vineyard were quantified in order to establish the grapes full

maturity. During the grapes ripening the amount of compounds related to wine

aroma increased from veraison to full maturity stage and after this a slight decrease

was registered. Also, an increase in total polyphenols content of grapes after the

grape veraison in years with favorable climatic conditions was noticed and this

increase was extended until the grape harvest. The quantity of aromatic compounds

enhances the possibility to obtain the very good flavoured wines from Chardonnay

grapes.


21

P3

Comparative analysis of vitamin C content and antioxidant activity of some fruits extracts

Delia-Gabriela Dumbravă*, Nicoleta-Gabriela Hădărugă, Camelia Moldovan, Diana-Nicoleta Raba,

Mirela-Viorica Popa

University of Agricultural Sciences and Veterinary Medicine of Banat Timişoara, Food Technology Faculty, 119 A, Aradului street, 300645, Timişoara,

[email protected]

In this work was determined ascorbic acid concentration in orange fruits and plums

as well as in aqueous, alcoholic and acetonic extracts obtained from them, at the

same time evaluating the antioxidant activity of these extracts. Ascorbic acid

content was determined by iodometric method and antioxidant activity was

quantified by free - radical 2,2-diphenyl-1-picril-hidrazil (DPPH) method. We

notice a rich content of ascorbic acid both in the orange pulp (984,00 mg/100g) and

in plums (870,16 mg/100g). Between obtained extracts, those in acetone are the

richest in vitamin C, followed by those in water and then the alcoholic extracts. The

highest concentration of ascorbic acid was determined in acetonic extracts of

orange pulp (52.84 mg/100ml). Lowest content of vitamin C was recorded for

alcoholic orange extract (26.42 mg/100ml). Acetonic extract of orange, which has

the highest content of ascorbic acid, has the strongest antioxidant activity (the

highest reaction speed of DPPH solution in the presence of this extract: v=3.886

µM/s) and the lowest antioxidant activity is for alcoholic extract of orange

(v=2.007 µM/s), which presents the lowest concentration of vitamin C.

The The The The 3333rdrdrdrdInternational Conference on International Conference on International Conference on International Conference on Food Food Food Food Chemistry, Engineering & TechnologyChemistry, Engineering & TechnologyChemistry, Engineering & TechnologyChemistry, Engineering & Technology

22

P4

Vitamin C, chlorophylls, carotenoids and xanthophylls content in some basil (Occinum

basilicum) and rosemary (Rosmarinus officinalis) leaves extracts

Delia-Gabriela Dumbravă*, Nicoleta-Gabriela Hădărugă, Camelia Moldovan, Diana-Nicoleta Raba,

Mirela-Viorica Popa

University of Agricultural Sciences and Veterinary Medicine of Banat Timişoara, Food Technology Faculty, 119 A, Aradului street, 300645, Timişoara,

[email protected]

This paper presents the comparative analysis of vitamin C, carotenoids,

chlorophylls and xanthophylls content in some basil (Ocimum basilicum) and

rosemary (Rosmarinus officinalis) leaves extracts. From each plant material were

made three types of extracts: aqueous, alchoholic and acetonic. Vitamin C content

was determined by iodometric method and chlorophills, carotenoids, respectively

xanthophylls content - by spectrophotometric method. Highest amount of vitamin

C was detected in acetonic extract of basil leaves (0.520 mg/ml), followed by the

aqueous extract of basil leaves (0.440 mg/ml). In both cases acetonic extracts are

the richest in vitamin C and alchoholic extracts are the poorest in vitamin C. The

highest content of chlorophyll "a" was found in alcoholic basil leaves extract

(32.306 mg/l), followed by acetonic basil leaves extract (27.794 mg/l). The lowest

chlorophyll "a" content was recorded in acetonic extract of rosemary leaves (1.803

mg/l). Chlorophyll "b" is the most abundant in the acetonic extract of basil leaves

(12.096 mg/l) and the lowest amount in acetonic extract of rosemary leaves

(1.132 mg/l). Carotenes and xanthophylls are best represented in the extracts of

basil leaves (63.986 mg/l in the alcoholic extract, respectively 57.396 mg/l in

acetonic extract) and the worst in the acetonic extract of rosemary (8.957 mg/l).


23

P5

Study regarding migration of tin and iron into foodstuff at storage time in metallic cans

Buculei Amelia, Amariei Sonia, Gheorghe Gutt, Dabija Adriana, Gabriela Constantinescu

University Stefan Cel Mare of Suceava, Faculty of Food Engineering, [email protected]

Interaction between packaging and food consists of the transfer of substances from

the environment as well as from the packaging into the food and vice versa.

Chemical reactions inside the packaging or food are also possible. Experimental

studies were conducted on the migration of Fe, Sn, in canned foodstuffs. In order to

study the interaction of metal packaging at the same time to check the stability of

protective varnish applied to the boxes, canned producted were analyzed

periodically during storage, from the point of view: organoleptic, physo- chemical

and microbiological and migration of heavy metals. Three-piece-cans had been

protected with different coatings and technics. Cans were stored in ambient

temperature (cca 20°C) during 2 years. There was stated increasing dependence of

storage time on concentration of Fe and Sn in cans. There are great differences

among migration of Fe, Sn and migration trends of the other heavy metals raported

in the literature. These phenomena are disadvantageous for quality of canned

foodstuff.


24

P6

Determination of the Volatile Compounds from Hop and Hop Products using ITEX/GC-MS Technique

Liana-Claudia Salanţă, Maria Tofană*, Sonia Ancuţa Socaci, Carmen Lazar (Pop), Delia Michiu, Anca Fărcaş

1 University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur

street, 400372 Cluj-Napoca, Romania *corresponding author: [email protected]

A novel dynamic headspace technique was developed in the Food Safety and

Quality Testing Laboratory (FQSL) of UASVM Cluj-Napoca for determination of

volatile compounds from hop. The aim of this study was to characterize the

Magnum hop variety and their hop products by analysis the composition of volatile

compounds using in-tube extraction gas chromatography–mass spectrometry

(ITEX-GC–MS). This technique has enabled a comparative study of the

composition of aroma compounds in cones, pellets and the volatile oil. ITEX /GC-

MS technique, called “Dynamic Headspace - HD” allows a better qualitative

evaluation of flavor compounds than “Static Headspace - SH”. A number of 32 to

48 compounds were separated and identified from all types of Magnum samples.

The major volatile compounds found in Magnum hop variety were: β-myrcene,

caryophyllene, α-caryophyllene (humulene), α-pinene, β-pinene, D-limonene,

β-phellandrene.


25

P7

Anxioloticele şi antidepresivele naturale in tratamentul sindromului de intestin iritabil

Doina Georgescu, Daniela Radu, Liviu-Andrei Georgescu, Mihaela Muntean

UMF ”V. Babeş” Timişoara

Introducere: Sindromul intestinului irtabil(SII), reprezinta o suferinţă funcţională

intestinala frecvent intâlnită în practica medicală curentă, caracterizată prin episoade

dureroase abdominale asociate cu tulburări de tranzit şi numeroase acuze polimorfe, ce

afectează calitatea vieţii pacienţilor.Dată fiind complexitatea mecanismelor ce concură la

apariţia simptomelor, un tratament standardizat nu este incă stabilit.

Scop: Studiul actual îşi propune să analizeze măsura în care terapia modulatoare a

reactivităţii personale cu efecte anxiolitice şi antidepresive naturale poate influenţa

nocicepţia patologică a pacienţilor şi implicit calitatea vieţii acestora.

Material şi metode: Un număr de 15 pacienţi 7 bărbaţi şi 8 femei, cu vârsta cuprinsă între

35-80 ani,diagnosticaţi cu SII, trataţi de fond cu trimebutină , cu insufcient control asupra

acuzelor subiective, au fost incluşi în acest studiu după obţinerea consimţământului

informal.Pacienţii au beneficiat terapeutic de o combinaţie de anxiolitice şi antidepresive

naturale: Withania Somnifera 125 mg,Centella Asiatica 100 mg, Valeriana Valichii 50

mg,Hypericum Perforatum, 25 mg, în administrare orală 2x1 capsule pe zi, timp de 3

luni.S-au evaluat scorul global al calitatăţii vieţi şi scorul simptomului disconfort

abdominal utilizând chestonarul Mc Gill,partea A şi B cu scoruri intre 0 şi 10 puncte,

înainte şi după cele 3 luni de tratament.

Rezultate: Evaluarea anterioară tratamentului a evidenţiat ca scor global al calitaţii

vieţii=6,67±0,62 iar ca scor asociat simptomului durere abdominală=4,33±0,82.După

tratament reevaluarea scorurilor a condus la următoarele valori: scor global al calităţii vieţii

=7,33±0,62(p=0,0069, respectiv semnificativ statistic) şi scorul legat de simptomul

dominant durere abdominală=3,80±0,77(p=0,0787, respectiv nesemnificativ

statistic).Concluzii:Asocierea terapeutică a combinaţiei de anxiolitice şi antidepresive

naturale a avut efecte benefice privind calitatea vieţii pacienţilor cu SII, cu ameliorarea

semnificativ statistică a acesteia.Analiza evoluţiei simptomului durere în contextul

utilizării acestui tratament a relevat o uşoară îmbunătăţire , însă nesemnificativă din punct

de vedere statistic, ceea ce pune în discuţie rolul mai pregnant de tip central legat de

procesarea informaţiei şi mai puţin eficient pe nocicepţia în sine.


26

P8

Analysis of the oxidation degree of sunflower oil bottled in recipients of different sizes

Căpruciu Ramona, Săvescu Petre

Faculty of Horticulture, Horticulture and Food Science Department, 13, A.I. Cuza Street, Craiova, Romania, [email protected]

The assessment of sunflower seeds in terms of quantity/quality is a complex

activity and requires a high degree of attention and rigor in the technological

process steps for obtaining sunflower oil because this is part of the human being's

daily nutrition, improving or not his health.

This study aims to assess the degree of oxidative alteration (rancidity) of the oil

bottled and stored in two ways (PET and drums), in this respect an analysis of some

quality indicators is performed that can highlight the quality of the end product and

its suitability for storage.

The performed analyses on sunflower oil samples stored in laboratory conditions

(room temperature, light) that match those in stores, supermarkets or hypermarkets,

highlight the oxidative nature of fatty materials under certain conditions.

The different behaviour of the oil stored in different packaging is due to different

storage conditions, primarily due to the absence of light influence and temperature

variation as well as the presence of a smaller amount of air in the barrel.


27

P9

Metal organic framework compounds of lead(ii) with O-, and N-, substrates

C. Gabriel* A. Salifoglou

Department of Chemical Engineering, Aristotle University of Thessaloniki,

Thessaloniki 54124, Greece, e-mail: [email protected]

Hydrothermal pH-specific reactivity in the binary and ternary systems of Pb(II)

with the carboxylic acids (N-hydroxyethyl iminodicarboxylic acid (Heida), 1,3-

diamino-2-hydroxyropane-N,N,N',N'-tetraacetic acid (Dpot)) and 1,10-phenan-

throline (Phen) afforded well-defined crystalline compounds of composition

[Pb(phen)(Heida)].4H2O (1) and [Pb3(NO3)(Dpot)]n (2). All compounds were

characterized by elemental analysis, FT-IR, solution NMR or/and solid-state NMR,

and single crystal X-ray diffraction. The aqueous solution speciation studies for the

binary Pb(II)-Heida system and the collective physicochemical properties of 1-2

project the salient features of 1D-3D lattices of binary and ternary structures of

Pb(II) with hydroxyl-carboxylic acids, based on which new Pb(II) materials with

distinct architecture and spectroscopic signature can be rationally designed and

pursued synthetically.


28

P10

Structural speciation in the binary Cr(III)-citrate system

Catherine Gabriel1*, C. Mateescu

2, A. Salifoglou

1

1 Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece

2 Faculty of Food Processing Technology, Banat University of Agricultural Sciences and Veterinary Medicine, Timisoara 300645, Romania.

* e-mail: [email protected]

Understanding the interactions of Cr(III) with the low molecular mass

physiological ligand citric acid in aqueous media, the structural speciation

approach was adopted. pH-specific synthesis in the binary Cr(III)-citrate system

led to complexes Na3[Cr(C6H5O7)2]•8.5H2O (1) and (Hdmphem)

6[Cr(C6H5O7)2].(NO3)3.14H2O (2). Complexes 1 and 2 were characterized by

elemental analysis, spectroscopic, structural, thermal, EPR and magnetic

susceptibility studies. The structures of 1 and 2 reveal a mononuclear octahedral

complex of Cr(III) with two citrate ligands bound to it. Albeit of the same

deprotonation state, the disposition of the two citrate ligands with respect to Cr(III)

differs between 1 and 2 in the solid state, thus reflecting the presence of pH-

structural variants in the requisite binary system. This observed conformational

difference is lifted in aqueous solution, thereby providing a) comparative

information on the distribution and diversity of species in the binary Cr(III)-citrate

system, and b) insight into the nature of interactions developing in the binary

Cr(III)-hydroxycarboxylate systems in abiotic and biological applications.


29

P11

Monitoring Superoxide Dismutase Activity in freshwater crustacean organisms exposed to the

environmental metallotoxin Pb(II). The case of Daphnia magna

P. Peppos, A. Salifoglou, S. Hadjispyrou*

Laboratory of Inorganic Chemistry, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece

E-mail: [email protected]

The goal of this work was the study of the toxic action of well-defined forms of the

environmental metallotoxin Pb(II) on marine organisms known for their presence

in the environment. To this end, the binary Pb(II)–(Heida) complex was

investigated on the freshwater index-organism Daphnia magna. The results

obtained from the toxicity experiments have been processed through the “Trevors”

program, in order to assess the toxicity of the Pb(II), expressed as EC50-48h. The

results suggest an EC50-48h value of 4.46 mg/L, leading to the conclusion that the

specific form of Pb(II) is toxic to Daphnia magna.

Subsequently, the influence of Pb(II) on the activity of the antioxidant enzyme

Cu,Zn-SOD, isolated properly from the organism, was carried out. From the

results of this study, it was found that the Pb(II) complex has practically no

influence on the specific enzyme activity.


30

P12

The chemistry of the ternary vanadium-peroxido-betaine systems in aqueous media

E. Kioseoglou,* C. Gabriel, A. Salifoglou

Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. E-mail: [email protected]

In the present research account, three new ternary hybrid vanadium-peroxido-

betaine compounds were synthesized. The first one has formulation

K2[(VO)2(O2)4{(CH3)3NCH2CO2)}]•H2O. The second material is a ternary complex

with a molecular formula Na2[V2(O2)4O2L2], L = Me3N(+)-CH2-COO(-). The third

species is also a ternary compound with a molecular formula

(NH4)2[(VO)2(O2)4{(CH3)3NCH2CO2)}]•0.75 H2O. The latter two materials have a

similar structure. In all three compounds, vanadium occurs in the fully oxidized

form of +5 and the yellow color of the crystals indicates the presence of more than

one peroxide ligand bound to it. Confirmation of that contention came from X-ray

crystallographic work, which projects the dinuclear character of the new species

and its coordination environment. pH appears to be a major factor in the synthetic

process leading to the isolation of the crystalline materials.


31

P13

Effect of toxic metal ions on the minisatellite DNA of H-RAS and the impact on the transcription

mechanism

Savvas Petanidis, Athanasios Salifoglou

Laboratory of Inorganic Chemistry, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 541 24, Greece

e-mail: [email protected]

In the past years there has been extensive research on the molecular toxicity of

metal ions and the influence that metal ions exert on the genetic machinery of

human cells. Metal ions such as Hg(II), Cd(II), and Pb(II) are known to act at the

cellular level and interact with biomolecules both in the cytoplasm and the nucleus,

leading to changes in the activity of key molecules in biochemical processes and

affecting the integrity of the cell. The interaction of such metal ions with oncogenes

such as H-Ras and it downstream minisatellite DNA constitutes the crux of the

present investigation. The influence of biotoxic metal ions on the genomic

machinery sets the stage for the development of new knowledge that will aid in the

development of diagnostic and therapeutic approaches in cancer.


32

P14

Fatty acids composition and oil characteristics of linseed (Linum usitatissimum L.) from Romania

Viorica-Mirela Popa, Alexandra Gruia, Diana-Nicoleta Raba, Delia Dumbrava, Camelia Moldovan,

Despina Bordean, C. Mateescu

Banat’s University of Agricultural Sciences and Veterinary Medicine,300645- Timisoara, Calea Aradului, 119, Romania, [email protected]

Linseed oil characteristics were evaluated to determine whether this oil could be

exploited as an edible oil. Petroleum ether extraction of linseeds produced yields

of30% (w/w) oil.

The chemical composition, including moisture, total oil content and ash, was

determined. Iodine value, saponification value, acid value and peroxide value of

obtained linseed oil was analyzed.

The fatty acids composition was analyzed with GC-MS method according to

AOAC standards. Linseed oil was found to contain high levels of linolenic

(53.21%) followed by oleic (18.51 %), and linoleic (17.25 %), while the dominant

saturated acids were palmitic (6.58 %) and stearic (4.43%).


33

P15

Total polyphenol content changes during apple growth as a function of variety and fruit position in

the crown

Elena Andruta Mureşan (Cerbu), Sevastiţa Muste, Borşa A., Zoriţa Sconţa, Diana Crainic, Mureşan V.

University of Agricultural Sciences and Veterinary Medicine, Faculty of

Agriculture, 3-5 Mănăştur Street, 3400, Cluj-Napoca, Romania [email protected]

Apples (Malus domestica) have been identified as one of the main food sources of

phenolic compounds.

The aim of this research was to evaluate total polyphenol content in apples peel on

different apple varieties. Changes in total phenolic content (TPC) during apple

growth was investigated from the 7th to 140th day after full bloom. Samples of

three apple varieties (Starkrimson, Ionathan, Golden Delicious) were harvested

from different position of the tree crown during apple growth.

TPC was assayed by the spectrometric method using Folin-Ciocalteu reagent.

The TPC varied from 164,450 – 886,991 mg/100g, for Starkrimson variety,

between 129.660 – 896,091 mg/100g for Ionathan variety and between 79,187 –

957,772 mg/100g for Golden Delicious variety.

These results provide fundamental contributions to understand the dynamics of

accumulation of phenolic compounds in apple peel.


34

P16

Chestnut flour addition influence on bread quality

Man Simona*, Păucean Adriana, Muste Sevastiţa, Mureşan Crina.a, Frâncu Alina-Viorica


Agriculture, 3-5 Mănăştur street, 3400, Cluj-Napoca, Romania

The goal of this study is the evaluation of enriched bread prepared with an addition

of chestnut flour. This paper belongs to a more complex study, which aims

obtaining some bread assortments with high nutritional value, and improving their

rheological features, by adding chestnut flour that successfully replaces the dyes

and flavor substances, used in bakery. The following analysis were performed on

bread, in this regard: sensorial, physio-chemical analysis and of rheological tests

with 5%, 10% and 15% chestnut flour addition, respectively.

Organoleptic analysis showed that the chestnut flour in a 10% led to a bread with

the best features of taste, color and odor. Corroborating the results for physico-

chemical and organoleptic analysis was chosen as the best option the bread with the

mixture of 90:10 mass ratio (white flour: chestnut flour).


35

P17

Preliminary study on the addition of buckwheat flour in baked pastry

Man Simona,Păucean Adriana, Muste Sevastiţa, Liss Alexandra-Maria


Agriculture, 3-5 Mănăştur street, 3400, Cluj-Napoca, Romania *Corresponding author: e-mail address: [email protected]

Buckwheat is an ideal resource for opening up health food for it is rich in various

nutrient elements especially xantho – ketoside, vitamins, especially those of the B

group (Fabjan et al. 2003), and is an important source of microelements (Zn, Cu,

Mn, Se) as well as macroelements (K, Na, Ca, Mg) (Bonafacia & Fabjan 2003;

Stibilj et al. 2004). According to its curative effect and requirement by food

processing it is suitable to be processed by baking.

Buckwheat is used for pasta products, for blended bread (in combination with

wheat, corn and other cereals) and for different types of other flour foods. In the

present work it was pursued the influence of buckwheat flour addition to main

bakery properties of wheat flour (Bojnanska et al. 2009). We have studied two

types of wheat flour: white flour and whole wheat flour. The quality parameters of

flour were determined according to the methods STAS 91/1983. Laboratory tests

were performed on white flour, whole wheat flour, buckwheat flour and a flour

mixture in a rate of 40:30:30. The values of analyzed parameters for studied flours

are presented in the next table:

Table 1. Quality indices of for studied flours

Sample

Quality indices

Humidity, %

Acidity, %

Wet gluten, %

Bending index, mm

Expansibility, cm

Hydration capacity, %

White flour 9 3.7 27.2 5 28 62.65

Whole wheat flour

8.6 7.5 24 2 24 71.07

Buckwheat flour

6 3.4 - - - 91.4

Mixed flour 40:30:30

9 6.7 17.92 1 25 69.54


36

By adding buckwheat flour to the mixture of flours, a decrease of gluten and an

increase of hydration capacity, was observed. In conclusion, content up to 30% of

buckwheat flour in bakery, did not change the analyzed parameters adversely. References 1.Bonafacia G., Fabjan N. , Nutritional comparison of tartary buckwheat with common buckwheat

and minor cereals, Research Reports BiotechnologicalFaculty of the University of Ljubljana, 2003,

81:349–355.

2. Bojňanská T., Frančáková1 H., Chlebo P., Vollmannová A. , Rutin Content in Buckwheat

Enriched Bread and Influence of its Consumption on Plasma Total Antioxidant Status, Czech

Journal of Food Sciences, 2009, Vol. 27: 236-241

3. Fabjan N., Rode J., Kosir I.J., Zhang Z., Kreft I. , Tartary buckwheat (Fagopyrum tartarikum

Gaertn.) as a source of dietary rutin and quercetin, Journal of Agricultural and Food Chemistry,

2003, 51: 6452–6455

4. Muste Sevastiţa, Vegetable raw materials of food industry, 2008, Editura AcademicPres, Cluj-

Napoca


37

P18

The influence of membrane type on meat product quality

Crina Muresan, Sonia Socaci, Maria Tofana

University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, 400372, 3-5 Manastur Street, Romania,

e-mail: [email protected]

The study was accomplished at the request of a Romanian meat processing

company. In this unit were made tests using three types of sausage membrane:

pork, sheep and artificial membrane. On these samples were performed: study of

the evolution of quality parameters during the period of validity and sensory

analysis regarding to the consumer preferences.


38

P19

Sensory evaluation of bakery products and its role in determining of the consumer preferences

Crina Muresan, Laura Stan, Simona Man, Stancuta Scrob, Sevastita Muste

University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca,

Faculty of Agriculture, 400372, 3-5 Manastur Street, Romania, e-mail: [email protected]

The purpose of this paper work is the sensorial analysis of bread types (graham

type and bread with eggplant and oregano) in order to fit the products in quality

class and establish consumer preferences. It’s been used the method for assessing

the average number of points (20) and hedonic scale method.


39

P20

Influence of Thermal Processing of Wheat and Barley on in Vitro Cellulose Digestibility

Adrian Căpriţă*, Rodica Căpriţă, Monica Hărmănescu

Banat’s University of Agricultural Sciences and Veterinary Medicine from Timişoara, 300645-Timişoara, Calea Aradului 119, Romania

*e-mail: [email protected]

The study was conducted to evaluate the effect of thermal processing on cellulose

digestibility of wheat and barley submitted to in vitro simulated digestion. The

samples were heated in a forced air oven, or by exposing to microwave radiations.

The in vitro digestion consisted of a two step enzymatic procedure: an initial

simulation of the gastric digestion by pepsin, followed by a pancreatin digestion

which simulated small intestine digestion. The wheat cellulose digestibility

improves with the heating time; when heating 15 minutes at 150ºC, digestibility is

8.39% higher than the digestibility of raw wheat. The microwave treatment of

wheat has a negative effect, the cellulose digestibility being reduced with 67.83%

at 90 seconds treatment. When heating barley at 150ºC, the cellulose digestibility is

higher than that of the unprocessed sample, and decreases with the heating time,

suggesting formation of non soluble polysaccharide aggregates. The microwave

treatment improves the cellulose digestibility in barley with up to 38.30% at 30

seconds treatment; microwave treatment for 90 seconds has a negative effect, the

digestibility being reduced with 4.65%.


40

P21

Water-Retention Capacity after in Vitro Digestion of Ground Wheat, Barley and Corn

Adrian Căpriţă*, Rodica Căpriţă, Iuliana Creţescu

Banat’s University of Agricultural Sciences and Veterinary Medicine from Timişoara, 300645-Timişoara, Calea Aradului 119, Romania

*e-mail: [email protected]

The present study evaluated in vitro water-retention properties of three cereal

grains: wheat, barley and corn. All samples were submitted to an in vitro digestion

that consisted of a two step enzymatic procedure: an initial simulation of the gastric

digestion by pepsin, followed by a pancreatin digestion which simulated small

intestine digestion. The obtained results indicate the dependence of water-retention

capacity on the type of grain and on the type of digestion. The highest value was

obtained for barley after intestinal digestion and the lowest was obtained for corn

after intestinal digestion. Small differences were observed between values obtained

after gastric and intestinal digestion.


41

P22

The spectrum-analytical procedures using for study the natural antioxidant capacity of the Green tea

and Black tea

Săvescu Petre


The both green and black teas are knowing for there energy factor and there

are very useful for consumers in terms of daily stress.

This paper is a constituent part of a comprehensive study to determine the

antioxidant capacity of plants and natural factors that can influence it.

A.A.S. and UV Vis are two spectrum-analytical procedures using with best results

in to determine of various atomic and molecular absorption spectra.

This study is necessary to establish the storage capacity of green and black

teas - in natural conditions, free of preservatives.


42

P23

The spectrum-analytical procedures using for study the natural antioxidant capacity of the Rosehip tea

Săvescu Petre, Căpruciu Ramona


The fresh and dried rose hips work well interchangeably in teas, syrups and jams.

These hardy little fruits are rich in Vitamins C, A and E, flavanoids and iron.

Whether fresh, dried or as a supplement, they add valuable nutrients to our winter

diet.This paper is a constituent part of a comprehensive study to determine

the antioxidant capacity of plants and natural factors that can influence it.

A.A.S. and U.V. Vis are two spectrum-analytical procedures using with best results

in to determine of various atomic and molecular absorption spectra. This study is

necessary to establish the storage capacity of Rosehip tea - in natural

conditions, free of preservatives.


43

P24

Copper in the food chain

Iosif Gergen

Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, Department of Food Control and

Expertise, Calea Aradului 119, RO 300645 Timisoara, Romania [email protected]

Copper is one of the widespread trace elements in soil, flora and fauna. The highest

content has been identified in anthropic soils and agricultural crops in areas of

mining polymetallic deposits. The fruit content of Cu in these areas varies between

0.2-4.0 ppm and with the vegetables between 0.2-12.0 ppm. The highest contents

were found in roots and leaves of parsley and lowest content in onion. The

phenomena of deficiency in the plant kingdom are rarely encountered due to high

bioavailability of copper. In the animal kingdom, including humans deficient in this

trace element can occur, usually due to malnutrition or diseases. Copper toxicity in

the plant kingdom is reduced, due mainly homeostasyc plant capacity to regulate

the accumulation of heavy metals, including copper. And the animal has a high

storage capacity of this metal; toxic phenomena are manifested only at high levels

of copper concentration in the feed or food.


44

P25

Functional foods - a successful achievement of food science

Iosif Gergen

Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, Department of Food Control and Expertise,

Calea Aradului 119, RO 300645 Timisoara, [email protected]

After two decades when the concept was launched, functional food has become a

happy example of combining scientific research in food science with technical

progress and market success. Obtaining a functional food involves both an

advanced scientific research in selection and functional characterization of complex

compounds (fibber, minerals, polyphenols, probiotics, fatty acids, carotenes),

nutritional and toxicity studies, innovative technology (membrane processing,

minimal processing, fermentation conducted) and an appropriate marketing.

Health claims are compulsory labelling of functional foods that should be based on

solid scientific arguments. Fulfilling all these requirements has made: milk

enriched in Ca, Fe, fatty acid mono and polyunsaturated, fruit juices enriched in

minerals, vitamins and polyphenols, milk yogurts containing useful crops, bakery

hypoenergetice and increased fibber content was already be devoid of weight daily

food of millions peoples worldwide.


45

P26

The effects and efficiency of dietary hemp seed and flaxseed oils on the human metabolic function

Steluta Radu

University of Agricultural Sciences and Veterinary Medicine from Iasi county, no. 3, Mihail Sadoveanu street, Romania

[email protected]

The human body's energy needs are those for basal metabolism, thermoregulation

feed consumption and professional activity. Basal metabolism is influenced by age,

body mass and energy expenditures and food consumption are greater for food with

high protein content. Professional activity, especially the physical energy costs

increased greatly in relation to the size of the effort, the pace of work, the duration

of physical activity. Fatty acids are important biological high senior, being the

components of fats. They may be: butyric acid – saturated palmate, stearic acid,

and unsaturated double bond-oleic acid, linoleic acid, two double bonds, linoleic or

linoic, with three double bonds-linolenic acid, with four double bonds-arachidonic

acid. Fat acids of type omega 6, (linoleic acid C18:2 and arachidonic acid C18:3)

are inhibitors of aging, diabetes, cholesterol, eczema.

Dihomo-linoleic acid C20:3 and arachidonic acid C20:4 are anti-inflammatory

metabolites and, so by means of their assimilation the organism’s immunity is

developed.


46

P27

Research on the micronutrientii plateau of grain and mineral substances influence on bakery

products

Steluta Radu

University of Agricultural Scinces and Veterinary Medicine from Iasi county, no. 3, Mihail Sadoveanu street, Romania

[email protected]

Research on determination of macro and micronutrientilor watched in case of the

following grain: wheat, rye, triticale, oats, buckwheat, rice, maize. I have made the

experiences as large quantities of cereals contain macro-nutrients and micro-

nutrients with nutrient intake is especially important for metabolism.

In terms of knowing the importance of the metabolic pathway is the vital functions

of mineral body umam. Thus, I studied in parallel grain flour resulting therefrom

and bakery products made from them, chasing the rețetelor optimization of

production of the finished products. Recipes for efficiency technology studied in

the process of grinding grain into flour with a view to achieving significant

proportion of mineral substances: potassium, calcium, siliciu, magnesium, iron,

iodine, selenium, zinc, chromium.


47

P28

Nitrate content of some vegetables available on the Romanian Market

Despina-Maria Bordean1, Aurica Breica Borozan

2, Corina

Mişcă1, Liana Alda

1, Luminiţa Pîrvulescu

3, Ioan Gogoaşă

1,

Iosif Gergen1


Food Products Technology, C.Aradului 119, 300645-Timisoara, Romania 2 Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty

of Horticulture and Forestry, C. Aradului 119, 300645-Timisoara, Romania 3Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of

Agricultural Management, C. Aradului 119, 300645-Timisoara, Romania

Nitrates are available naturally in soils, water and plants as a result of nitrogen

fixation. The extensive use of nitrogen based fertilizers in agriculture contributes to

the total nitrate and consequently is making nitrate an environmental contaminant.

One of the main dietary sources of nitrate is vegetables.

The main goal of the current study is to evaluate the nitrate content of some

vegetables (lettuce, spinach, cabbage, parsley and dill) using mathematical models.

The study is comparing the nitrate content of vegetables cultivated in small house

gardens with the content of those available on the market.

We concluded that most of the samples taken from the small house gardens

(parsley leaves and spinach) present higher concentration of nitrate than the market

samples. This confirms that fertilizers and irrigation water might be the cause of the

high nitrate levels.


48

P29

The monitoring of enzyme activity of protease on the bread dough

David I., Misca Corina

Banat University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technologies, Calea Aradului 199, Timisoara, Romania, +40-

744 586 970;*[email protected]

This study presents the action of an exogenous enzyme: protease in different

dosages, in the bread dough. The determination of the rheological characteristics of

the dough is obtained by alveographic method. The addition of proteolytic enzymes

allows adjustment of the rheological characteristics of dough according to the

needs of the technological process. The specific effect of proteases on the physical

properties of gluten shows that by proteolysis there is a break and a reorientation of

protein chains that form the gluten network. The positive influence of protease

enzyme is shown on the volume and porosity of the bread, also on reducing the

kneading process of the dough and the energy consumption for the technological

process.


49

P30

The influence of humidity on the nitrifying bacterial population

Borozan Aurica Breica

1*, Bordean Despina

2, Dogaru

Diana2, Cojocariu Luminita

3, Filimon Marioara

Nicoleta4, Gogoasa Ioan

2, Darlea Auruta

1


Horticulture and Forestry, Aradului Street, No. 119, 300645-Timisoara, Romania

2Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Products Technology,Aradului Street, No. 119, 300645-Timisoara,

Romania 3Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of

Agriculture, Aradului Street, No. 119, 300645-Timisoara, Romania 4West University, Faculty of Chemistry-Biology-Geography, Pestalozzi Street,

No.16, 300115-Timisoara, Romania

*Corresponding author:[email protected]

Among natural ways of obtaining nitrates is the ammonium and nitrites oxidation

by the nitrifying bacteria. The nitrates represents the nitrogen source for plants, but

also for some microorganisms. When the quantity of nitrites from soil is much

beggar then the plants assimilation capacity the soil and water is considered to be

polluted. Through water and plants the nitrites get in the animals organisms and in

human food.

In the present study was made a quantitative estimation of nitrifying bacteria

present in a eutricambosol soil cultivated with vegetables which has symbiotic

relations with Rhizobium and Bradyrizobium bacteria.

The obtained results showed that the biggest number of nitrifying bacteria were in

periradicelare zone, and the smallest in edaphosphere.


50

P31

The influence of enzymes on the physicochemical characteristics during semi-hard paste cheese

processing

Mirela Jimborean, Dorin Ţibulcă

University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mănăştur Street, 3400 Cluj-Napoca, Romania

* corresponding author: [email protected]

T The main purpose of the research was the optimization of the maturation period

using proteolytic and lipolytic enzymes, in order to obtain a final product with

improved sensorial, physicochemical, nutritive and biological characteristics.

The physicochemical properties of experimental samples of Holland cheese were

determined (from production until the end of maturation).

This study took into consideration three types of semi-hard cheese: witness sample,

cheese with added lipolytic enzymes and cheese with added proteolytic enzymes.

The maturation parameters (temperature and humidity) were monitored,

experimental cheese sample being ripening in the same conditions.

The samples were analyzed at a certain time intervals from production (at 24 hours

from production, at 10 days, at 24-35-50 days of maturation.


51

P32

Obtaining, nanoencapsulation in β-cyclodextrin and characterization of some

Achillea millefolium l. extracts

Costescu Corina-Iuliana*, Hădărugă Nicoleta-Gabriela

2, Rivis Adrian, Hădărugă Daniel Ioan,

Parvu Dorel

Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Forestry, Aradului Street, No. 119, 300645-Timisoara,

Romania

*Corresponding author: [email protected]

The paper presents the obtaining, nanoencapsulation in β-cyclodextrin and

characterization of some yarrow (Achillea millefolium L.) extracts, from various

parts of plant. The yarrow essential oils were obtained by hydrodistillation method

and, in order to characterize them, they were analyzed by gas chromatography

coupled with mass spectrometry (GC-MS). The essential oils were encapsulated in

β-cyclodextrin and then it has been achieved the recovery and the quantifying of

encapsulated biocompounds.


52

P33

Alimentatia si sindromul postcolecistectomie

Daniela Radu1*, Doina Georgescu

2, Miriam Ionescu

3,

M.Teodorescu4

1 Clinica 1 chirurgie SCJUT,

2 Clinica Medicina Interna, UMF ”V. Babeş” Timişoara, Romania 3 Clinica 1 chirurgie SCJUT,

4 Clinica 1 chirurgie SCJUT., Timisoara, Romania

Introducere :Sindromul postcolecistectomie (PCS) reuneste simptome

ca:disconfort gastric, greturi, vărsături, flatulenta, balonare, diaree sau/şi dureri

persistente abdominale in regiunea în care s-a practicat interventia operatorie.

In ultimii ani numarul colecistectomiilor intr-un serviciu de chirurgie generala a

crescut vertiginos si aceasta se datoreaza diagnosticului precoce si facil al litiazei

veziculare, diagnostic care se obtine prin explorari neinvazive si introducerii in

practica chirurgicala a tehnicilor moderne de chirurgie laparoscopica, a promovarii

avantajelor acestei chirurgii minim invazive

Material si metoda

In clinica 1 chirurgie UMF SCJUT in perioada 02.1994 – 02.2012 au fost efectuate

4882 de colecistectomii.

Rezultate

La aprox.10% din cazuri s-au consemnat simptome incadrabile in PCS, precoce sau

tardiv. PCS organic de cauze biliare sau extrabiliare a reprezentat doar 15%, cazuri

tratate patogenetic, restul de 85% PCS functional reclama tratament simptomatic si

dieta corespunzatoare.

In absenta mecanismului etiopatogenic al acestor suferinte dupa extirparea

colecistului avem la dispozitie doar tratamentul simptomatic. Am prescris

medicatia antidiareica, loperamida (Imodium AD) sau medicamente care

ingreuneaza absorbţia acizilor biliari, colestiramina sau hidroxidul de aluminiu.

Regimul alimentar poate fi o solutie si se recomanda limitarea alimentelor care pot

agrava diareea, inclusiv: cafeina, produsele lactate, grasimile, dulciurile

concentrate.


53

Cantităţi mici de grasime sunt mai uşor de digerat, în timp ce grasimile in cantitate

mare pot rămâne nedigerate şi provoca gaze, balonare si diaree. Am recomandaa

evitarea alimentelor bogate in grasimi, a alimentelor prajite si grase, a sosurilor.

Cresterea cantitatii de fibre ajuta la normalizarea tranzitului intestinal. Mesele mici,

mai frecvente asigura o mai bună combinaţie a chimului alimentar cu cantitatea de

bilă disponibila. O masă adecvata ar trebui să includă cantităţi mici de proteine

slabe, cum ar fi produsele lactate, carnea de pasăre sau peşte, fără grăsimi,

împreună cu legume, fructe şi cereale integrale.

Discutii

Colecistectomia oarecum de rutina, a litiazei simptomatice a relevant faptul ca la un

procentaj relativ de colecistectomii simptomatologia manifestata de pacient nu se

datora suferintei colecistului. In patologia V.B., in afara litiazei, exista numeroase

alte afectiuni ale colecistului si cailor biliare extrahepatice: dischineziile biliare,

dischineziile si stenozele oddiene, polipi ai V.B. sau chiar afectiuni maligne.

Recomandarea cu multa usurinta a colecistectomiei la persoane tinere are avantaje

si dezavantaje notabile. Avantajul principal este acela ca in urma extirparii

colecistului nu vor apare complicatii viitoare ale litiazei veziculare: infectioase,

mecanice sau degenerative.

Un numar destul de mare de litiaze veziculare sunt descoperite intamplator in urma

unui examen ecografic de rutina sau efectuat pentru simptome ale altor afectiuni

neevidentiabile ecografic (patologia eso gastrointestinala). In astfel de situatii

colecistectomia nu este urmata de disparitia simptomelor acuzate de pacienti iar in

alte cazuri (5-40% din colecistectomii) apar simptome noi care afecteaza calitatea

vietii pacientilor colecistectomizati.

Concluzii 1. Suferintele digestive sau algiile abdominale persistente si dupa extirparea

V.B. litiazice pot fi explicate fie prin existenta unor afectiuni concomitente

litiazei veziculare si nediagnosticate preoperator, fie unui sindrom

aderential postoperator. Din aceasta cauza PCS poate fi inclus in categoria

afectiunilor iatrogene.

2. In PCS functional tratamentul este simptomatic dar o dieta corespunzatoare

poate ameliora sau chiar indeparta simptomele invalidante.


54

P34

The Content of Polyphenolic Compounds and Antioxidant Activity of Three Monovarietal

Wines and their Blending, used for Sparkling Wine Production

Carmen Chircu Brad

1, Sevastiţa Muste

2, Otilia Bobiş

3

1S.C.Jidvei S.A., 517385, Jidvei, Gării st. 34, Romania,

[email protected] 2University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, 400372, Cluj-Napoca, Manastur st. 3-5, Romania,

[email protected] 3University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca,

Faculty of Animal Breeding and Biotechnology, 400372, Cluj-Napoca, Manastur st. 3-5, Romania, [email protected]

Three monovarietal wines obtained in two consecutive years in Jidvei Winery

Romania were investigated in respect of total polyphenols, total flavonoids and

antioxidant activity before and after blending for sparkling wine obtaining. The

three varieties were Chardonnay, Pinot Noir and Feteasca Regala (Royal Maiden).

Total polyphenols were determined with Folin-Ciocalteu reagent, total flavonoid

content with sodium nitrite, aluminium chloride and sodium hydroxide and

antioxidant activity using DPPH stable free radical and expressed as % Inhibition

as well as µmol Trolox. All mentioned parameters were determined by UV-VIS

absorption spectrometry. The determined total polyphenolic content were within

the interval 304.02-796.04 mgGAE/l wine for simple varieties and within 401.39-

494.82 mgGAE/l for blends and final product (sparkling wine). Total flavonoid

content ranged between 16.05 and 239.86 mgQE/l wine in simple varieties and

between 36.35 and 80.35 mgQE/l for blends and sparkling wine. Antioxidant

activity was correlated with total polyphenols and t


55

P35

Optimization of ITEX/GC-MS method for wort beer volatile compounds characterisation

Delia Michiu, Maria Tofană*, Sonia A. Socaci,

Elena Mudura, Liana C. Salanţă, Anca C. Fărcaş

Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mănăştur Street, Cluj-Napoca, Romania


In order to characterize the Magnum hop variety volatile profile in wort beer, we

determined the composition of volatile compounds during the main fermentation

process of wort beer using the ITEX/GC-MS technique. An Shimadzu GC/MS-QP

2010 equipment was used for samples analysis. For a better extraction of volatile

compounds by ITEX-GC-MS of the testing vial and to avoid the saturation of the

detector, parameters like incubation temperature, time, split ratio, scan range, start

time, injection volume, quantity of sample, column temperature, column flow,

were optimized. The major compounds founded in wort beer samples, during the

primary fermentation, were derived from a vast array of compounds that

arise from a number of sources. In this way, we founded different categories

of secondary products: higher alcohols, esters, organic acids and aldehydes.

The chemical constituents of the wort beer were separated and identified using

the GC-MS NIST libraries.


56

P36

Camphene from Juniperus communis and Juniperus virginiana extracts

Mitar C.M.

1,2*, Hădărugă N.G.

2, Hădărugă D.I.

3,

Violeta Turcus1, Lupea A.X.

1

1“Vasile Goldiş” Western University of Arad, Romania

2Banat’s University of Agricultural Sciences and Veterinary Medicine, Timisoara, Romania

3“Politehnica” University of Timişoara, Romania * corresponding author: [email protected]

This paper presents the study of Juniperus communis and Juniperus virginiana

extracts. Several extractions (58) were carried out using different solvents

(tetrahydrofuran (THF), chloroform, hexane, ethyl acetate and toluene) and all

extracts were analysed using GC-MS. The identification of compounds was done

using NIST database.The twigs with ripe berries, the leaves and woods of

Juniperus communis and Juniperus virginiana were collected from different

habitats. The extracts were obtained from dry berries, needles and branches by

refluxing into different solvents. Camphene was found especially in Juniperus

virginiana branches (max. 0.48% in Juniperus virginiana – Syria hexane extract).

This percentage is close to Juniperus communis collected from Vilnius district [1].

The GC-MS analyses of extracts also revealed that the compounds percentage

depends on the Juniper species, on the parts of plant extracted, on the extraction

methods and solvents used.

(+) (-) Camphene

Camphene is used in the preparation of fragrances and as a food additive for

flavoring [2].

References

1. Butkienë R., Nivinskienë O., Mockutë D., Chemical composition of unripe and ripe berry

essential oils of Juniperus communis L. growing wild in Vilnius district, CHEMIJA, 15(4),

57–63, 2004.

2. Camphene, Wikipedia.


57

P37

Research on mycological and biological quality of raw milk for obtaining pressed cheeses

Dorin Ţibulcă*, Mirela Jimborean,

Claudiu Dan Sălăgean



The research aim was to study the mycological and biological characteristics of raw

milk used for pressed cheeses manufacture at five units from the north of

Transylvania.

Evaluation and quantification of fungal load of raw milk were made by determining

total mycromicettes number (TMN)/ ml milk.

The biological quality of raw milk was evaluated by somatic cell number

determination and mastitis milk by California Mastitis Tests.


58

P38

Microbiological analysis of Dalia type pressed cheese

Mirela Jimborean, Dorin Ţibulcă


Agriculture, 3-5 Mănăştur Street, 3400 Cluj-Napoca, Romania


For general microbiological quality assessment and health status of end products,

investigations aimed to determine the number of coliform bacteria and E. coli, the

number of coagulase-positive staphylococci, Salmonella spp./25 g and the total

number of micettes and yeasts. Yeasts and moulds can reach the pressed cheeses

during the manufacturing technology from atmosphere, machinery, equipment,

containers, packages or during packaging and storage.

Although cheese is not an ideal substrate for microorganisms, they are a suitable

habitat for starter cultures and indigenous microbiota, well adjusted, able to survive

during processing.


59

P39

Chlorophyll pigments of some sprouts consecutive sodium selenite germination

Camelia Moldovan

1*, Alexandra Trif

2, Nicoleta

Hădărugă1, Delia Dumbravă

1, Diana Raba

1, Mirela

Popa1, Cristina Cătană

3, Mărioara Drugă

1

1 Banat’s Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty

of Agrofood Technology, 119 Aradului Street, Timișoara, Romania 2 Banat’s Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty

of Veterinary Medicine, Timișoara, Romania 3”Iuliu Hațieganu” University of Medicine and Pharmacy Cluj-Napoca, Romania


Chlorophyll content of wheat (Lovrin 34), barley (Sistem) and oat (Lovrin 1) sprout

was analysed in this paper by spectrophotometric metod and quantification by

McKinney-Arron relation. The seeds of three cereals were germinated with sodium

selenite at 5 and 10 ppm Se. Our results show the positive effect of selenium on

increasing the chlorophyll content of the obtained sprouts, expecially in barley and

oat. The highest total chlorophyll content was quantified in treated samples in

comparison with untreated samples. Thus, the chlorophyll content increased: wheat

> barley > oat, directly correlated with selenium dose.


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P40

The influence of sodium selenite on antiradical capacity and it correlation with vitamin C content of

wheat, barley and oat sprouts

Camelia Moldovan1*, Nicoleta G. Hădărugă

1, Delia

Dumbravă1, Mirela Popa

1, Diana Raba

1, Mihai Drugă

1

Cristina Toța2

1 Banat’s Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty

of Agrofood Technology, 119 Aradului Street, Timișoara, Romania 2 Banat’s Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty

of Horticulture, Timișoara, Romania * corresponding author: [email protected]

The aim of this paper was to study the influence of sodium selenite (5 and 10 ppm

Se) on vitamin C content and antiradical capacity of wheat, barley and oat sprout

obtained by seeds germination. Ascorbic acid (of aqueous sprout extracts) was

quantified by iodometric method, and antioxidant capacity (of acetonic sprout

extracts) was determined by spectrophotmetric method with DPPH (2,2-diphenyl-

1-picril-hidrazil – free radical). The highest vitamin C content was determined in

sprout obtained by germination in the presence of sodium selenite (5 ppm Se -

wheat > barley > oat: 3.25 > 4.75 > 4.21, respectively, 10 ppm Se – wheat > barley

> oat : 5.61 > 5.02 > 4.61 mg/g sprout) directly correlated with selenium dose.

Antiradical capacity of sprout was improved in all treated sprout comparative with

control sprout, showing the positive influence of selenium selenite germination.

The powerful influence of selenium was observed in wheat sprout antiradical

capacity (at 5 ppm Se – 2.705, respectively, at 10 ppm Se - 2.155 µM/s).


61

P41

Determination of Fatty Acids Composition by Gas Chromatography combined with Mass

Spectrometry (GC-MS) of Tomato Seed Oil

Cristina Botineștean1, Nicoleta G. Hădărugă

1, Daniel I.

Hădărugă2, Alexandra Gruia

3, Ionel Jianu

1

1 Banat’s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, C. Aradului 119, 300645-Timişoara, Romania.

2“Politehnica” University of Timişoara, Faculty of Industrial Chemistry and Environmental Engineering, P-ţa Victoriei 2, 300006-Timişoara, Romania

3Regional Center of Immunology of Transplant Emergency County Hospital Timişoara, Bv. Iosif Bulbuca 10, 300736-Timişoara, Romania

The aim of this research was to determinate the concentration of fatty acids from

samples of tomato seed oil, using Gas Chromatography combined with Mass

Spectrometry method. Tomato seed oil is a very nutritional oil with a lot of benefits

and uses, obtained by cold press extraction, without using the heat or organic

solvents. Individual fatty acids can be identified by Gas Chromatography due to

their different values of retention time and then comparing with data base from

Mass Spectroscopy. Determination of fatty acids composition of an oil is important

because also may offer important information about the physical-chemical

properties of that oil, unsaturated fatty acids will have a lower melting point

compared to saturated fatty acids of similar chain length. We used standards of

fatty acids: palmitic acid, oleic acid, arachidic acid, linoleic acid, stearic acid,

behenic acid, with >99% purity. If we analyze the results we can see that linoleic

acid is the most predominant fatty acid from tomato seed oil samples with a percent

of 48,2%, followed by palmitic acid (17.18%) and oleic acid (9.2%). Tomato seed

oil contains essential fatty acids omega-6 (linoleic acid), omega-9 (oleic acid). In

the derivatised samples of tomato seed oil we determinate myristic acid (expreseed

in methyl ester), but this had a small concentration, hasn’t been calibrated but was

expressed like percentage of area to the other components and in the same mode

was also expressed linolenic acid.


62

P42

Research on mycological and biological quality of raw milk for obtaining pressed cheeses

Dorin Ţibulcă, Mirela Jimborean,

Claudiu Dan Sălăgean


The research aim was to study the mycological and biological characteristics of raw

milk used for pressed cheeses manufacture at five units from the north of

Transylvania.

Evaluation and quantification of fungal load of raw milk were made by determining

total mycromicettes number (TMN)/ ml milk.

The biological quality of raw milk was evaluated by somatic cell number

determination and mastitis milk by California Mastitis Tests.


63

W1

Workshop cu tema

Învăţământul masteral în domeniul Ingineriei Produselor Alimentare şi Mediul Economic

susţinut în cadrul proiectului:

“Îmbunătăţirea programelor de studii master cu profil agroalimentar prin promovarea inovării şi asigurarea calităţii în accord cu cerinţele calificărilor din românia şi uniunea europeană” CALIMAS, POSDRU 86/1.2/S/61841 Moderatori: Prof. Gergen PhD.Eng, Assoc. Prof. Mariana Poiană PhD. Eng,

Assoc. Prof. Ducu Ştef PhD. Eng, Ş.l. Lecturer Diana Raba PhD. Eng

Organizator: Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului,

Facultatea de Tehnologia Produselor Agroalimentare, 300645-Timişoara, Calea

Aradului 119, România

Proiectul CALIMAS este de importanţă strategică la nivel naţional (implicând 3

parteneri naţionali, universităţi din trei regiuni diferite) cu participarea unor experţi

din UE.

Scop: Dezvoltarea capitalului uman şi creşterea competitivităţii în universităţi prin

asigurarea calităţii în programele de studii master (PSM) cu profil agroalimentar

(AA).

Obiectivele strategice ale proiectului se referă la DMI (domeniul major de

intervenţie) 1.2. Calitate în învăţământul superior.

• dezvoltarea şi implementarea sistemului naţional de calificări în

universităţi, prin extinderea oportunităţilor de învăţare (îmbunătăţirea PSM,

cu promovarea inovării);

• asigurarea calităţii prin metodologii, criterii, standarde şi proceduri de

monitorizare a calităţii PSM, caracteristice profilului AA.

Obiectivul general al proiectului: îmbunătăţirea şi armonizarea PSM cu profil

agroalimentar care au tangenţe cu domeniile SAS, IPA, IC, SE, menţionate în

HG.676/2007 în scopul validarii calificărilor aferente, la nivel naţional.

00 Book of Abstracts Conference Final

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