The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

ORAL PRESENTATIONS
The 3rd International Conference on Food Chemistry, Engineering & Technology

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

PL1

The influence of the environmental metallotoxin Al(III) on neuronal cell structures linked to neurodegeneration
Christiane Nday, thanasios Salifoglou
Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece, e-mail: salif@auth.gr 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 Alzheimers 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 -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.

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

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, Banats University of Agricultural Sciences and Veterinary Medicine, Calea Aradului no.119, RO-300645, Timisoara, Romania, dianaraba@yahoo.com 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.

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

OC1

Water determination for Tomato Seed Oil Extracts using Karl Fisher titration
Cristina Botinetean1, Nicoleta G.Hdrug1, Daniel I.Hadarug2, Ionel Jianu1
1

Banats University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, 300645-Timioara, Calea Aradului 119, Romnia 2 Politehnica University of Timioara, Faculty of Industrial Chemistry and Environmental Engineering, Applied Chemistry and Organic-Natural Compounds Engineering, 300006-Timioara, P-a Victoriei 2, Romnia

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 %.

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

OC2

Obtaining of some biocompounds from Sylibum marianum l. with a potential hepatoprotective activity
Costescu Corina-Iuliana1*, Hdrug NicoletaGabriela1, Rivis Adrian1, Hdrug Daniel Ioan2, Parvu Dorel1
1

Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Forestry, Aradului Street, No. 119, 300645-Timisoara, Romania 2 Politehnica University of Timioara, Faculty of Industrial Chemistry and Environmental Engineering, 300006-Timioara, P-a Victoriei 2, Romnia *Corresponding author: cor_costescu@yahoo.com

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.

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

OC3

Biochemical influence of various phospholipases on the volatile compounds from bread Laura Corpas1, Nicoleta G. Hadaruga1, Adrian Rivis1, Daniel Ioan Hadaruga2
1

Banats University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, Food Quality Department, Timioara 119, C. Aradului, Romania 2 Politehnica University of Timioara, Faculty of Industrial Chemistry and Environmental Engineering, Applied Chemistry and Organic-Natural Compounds Engineering, 300006-Timioara, P-a 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.

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

POSTER PRESENTATIONS
The 3rd International Conference on Food Chemistry, Engineering & Technology

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

P1

Study of some yeast strains in order to be used for ethanol production from whey
Constanta Splelu (Vicol)1, Gigi Coman2, Gabriela Rapeanu2
S.C. Lacta S.A, 2 Gloriei Street, Giurgiu, Romania, const_spalatelu@yahoo.com 2 Dunarea de Jos University of Galai, 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%.
1

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

P2

Evolution of flavoured compounds during maturation of Chardonnay grapes

Cristian Codreia1, Gabriela Rpeanu2, Petru Alexe2
S.C. Sodinal SRL, 100 Timisoara str., Bucharest, Romania, c.codresi@sodinal.com 2 Dunarea de Jos University of Galai, 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.
1

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The 3rdInternational International Conference on Food Chemistry, Engineering & Technology

P3

Comparative analysis of vitamin C content and antioxidant activity of some fruits extracts
Delia-Gabriela Dumbrav*, Nicoleta-Gabriela Hdrug, Camelia Moldovan, Diana-Nicoleta Raba, Mirela-Viorica Popa
University of Agricultural Sciences and Veterinary Medicine of Banat Timioara, Food Technology Faculty, 119 A, Aradului street, 300645, Timioara, delia_dumbrava@yahoo.com 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 M/s) and the lowest antioxidant activity is for alcoholic extract of orange (v=2.007 M/s), which presents the lowest concentration of vitamin C.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P4

Vitamin C, chlorophylls, carotenoids and xanthophylls content in some basil (Occinum basilicum) and rosemary (Rosmarinus officinalis) leaves extracts
Delia-Gabriela Dumbrav*, Nicoleta-Gabriela Hdrug, Camelia Moldovan, Diana-Nicoleta Raba, Mirela-Viorica Popa
University of Agricultural Sciences and Veterinary Medicine of Banat Timioara, Food Technology Faculty, 119 A, Aradului street, 300645, Timioara, delia_dumbrava@yahoo.com 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).

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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, ameliab@fia.usv.ro 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 20C) 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P6

Determination of the Volatile Compounds from Hop and Hop Products using ITEX/GC-MS Technique
Liana-Claudia Salan, Maria Tofan*, Sonia Ancua Socaci, Carmen Lazar (Pop), Delia Michiu, Anca Frca
1

University of Agricultural Sciences and Veterinary Medicine, 3-5 Mntur street, 400372 Cluj-Napoca, Romania *corresponding author: tofanam@yahoo.com

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 chromatographymass spectrometry (ITEX-GCMS). This technique has enabled a comparative study of the composition of aroma compounds in cones, pellets and the volatile oil. ITEX /GCMS 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: -myrcene, caryophyllene, -caryophyllene (humulene), -pinene, -pinene, D-limonene, -phellandrene.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P7

Anxioloticele i antidepresivele naturale in tratamentul sindromului de intestin iritabil

Doina Georgescu, Daniela Radu, Liviu-Andrei Georgescu, Mihaela Muntean
UMF V. Babe Timioara
Introducere: Sindromul intestinului irtabil(SII), reprezinta o suferin funcional intestinala frecvent intlnit n practica medical curent, caracterizat prin episoade dureroase abdominale asociate cu tulburri de tranzit i numeroase acuze polimorfe, ce afecteaz calitatea vieii pacienilor.Dat fiind complexitatea mecanismelor ce concur la apariia simptomelor, un tratament standardizat nu este inc stabilit. Scop: Studiul actual i propune s analizeze msura n care terapia modulatoare a reactivitii personale cu efecte anxiolitice i antidepresive naturale poate influena nocicepia patologic a pacienilor i implicit calitatea vieii acestora. Material i metode: Un numr de 15 pacieni 7 brbai i 8 femei, cu vrsta cuprins ntre 35-80 ani,diagnosticai cu SII, tratai de fond cu trimebutin , cu insufcient control asupra acuzelor subiective, au fost inclui n acest studiu dup obinerea consimmntului informal.Pacienii au beneficiat terapeutic de o combinaie de anxiolitice i antidepresive naturale: Withania Somnifera 125 mg,Centella Asiatica 100 mg, Valeriana Valichii 50 mg,Hypericum Perforatum, 25 mg, n administrare oral 2x1 capsule pe zi, timp de 3 luni.S-au evaluat scorul global al calitatii viei i scorul simptomului disconfort abdominal utiliznd chestonarul Mc Gill,partea A i B cu scoruri intre 0 i 10 puncte, nainte i dup cele 3 luni de tratament. Rezultate: Evaluarea anterioar tratamentului a evideniat ca scor global al calitaii vieii=6,670,62 iar ca scor asociat simptomului durere abdominal=4,330,82.Dup tratament reevaluarea scorurilor a condus la urmtoarele valori: scor global al calitii vieii =7,330,62(p=0,0069, respectiv semnificativ statistic) i scorul legat de simptomul dominant durere abdominal=3,800,77(p=0,0787, respectiv nesemnificativ statistic).Concluzii:Asocierea terapeutic a combinaiei de anxiolitice i antidepresive naturale a avut efecte benefice privind calitatea vieii pacienilor cu SII, cu ameliorarea semnificativ statistic a acesteia.Analiza evoluiei simptomului durere n contextul utilizrii acestui tratament a relevat o uoar mbuntire , ns nesemnificativ din punct de vedere statistic, ceea ce pune n discuie rolul mai pregnant de tip central legat de procesarea informaiei i mai puin eficient pe nocicepia n sine.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P8

Analysis of the oxidation degree of sunflower oil bottled in recipients of different sizes
Cpruciu Ramona, Svescu Petre
Faculty of Horticulture, Horticulture and Food Science Department, 13, A.I. Cuza Street, Craiova, Romania, ramonacapruciu@yahoo.com 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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: katerinagabriel@yahoo.gr Hydrothermal pH-specific reactivity in the binary and ternary systems of Pb(II) with the carboxylic acids (N-hydroxyethyl iminodicarboxylic acid (Heida), 1,3diamino-2-hydroxyropane-N,N,N',N'-tetraacetic acid (Dpot)) and 1,10-phenanthroline (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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P10

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

Catherine Gabriel1*, C. Mateescu2, A. Salifoglou1
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: katerinagabriel@yahoo.gr 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 pHstructural 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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: shatzisp@eng.auth.gr 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P12

The chemistry of the ternary vanadium-peroxidobetaine systems in aqueous media

E. Kioseoglou,* C. Gabriel, A. Salifoglou
Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece. E-mail: eukio@freemail.gr In the present research account, three new ternary hybrid vanadium-peroxidobetaine 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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: savvas.petanidis@yahoo.com 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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
Banats University of Agricultural Sciences and Veterinary Medicine,300645Timisoara, Calea Aradului, 119, Romania, mirevio_gh@yahoo.com 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%).

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P15

Total polyphenol content changes during apple growth as a function of variety and fruit position in the crown
Elena Andruta Murean (Cerbu), Sevastia Muste, Bora A., Zoria Scona, Diana Crainic, Murean V.
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur Street, 3400, Cluj-Napoca, Romania elena_andra1983@yahoo.com 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.

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P16

Chestnut flour addition influence on bread quality

Man Simona*, Pucean Adriana, Muste Sevastia, Murean Crina.a, Frncu Alina-Viorica
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur 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 physicochemical and organoleptic analysis was chosen as the best option the bread with the mixture of 90:10 mass ratio (white flour: chestnut flour).

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P17

Preliminary study on the addition of buckwheat flour in baked pastry

Man Simona,Pucean Adriana, Muste Sevastia, Liss Alexandra-Maria
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur street, 3400, Cluj-Napoca, Romania *Corresponding author: e-mail address: man-simo07@yahoo.com 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 Humidity, % 9 8.6 6 9 Acidity, % 3.7 7.5 3.4 6.7 Quality indices Bending Wet gluten, index, % mm 27.2 24 17.92 5 2 1 Expansibility, cm 28 24 25 Hydration capacity, % 62.65 71.07 91.4 69.54

White flour Whole wheat flour Buckwheat flour Mixed flour 40:30:30

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology 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, 81:349355. 2. Bojansk T., Frankov1 H., Chlebo P., Vollmannov 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: 64526455 4. Muste Sevastia, Vegetable raw materials of food industry, 2008, Editura AcademicPres, ClujNapoca

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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: crinartn@yahoo.com 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.

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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: crinartn@yahoo.com 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. Its been used the method for assessing the average number of points (20) and hedonic scale method.

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P20

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

Adrian Cpri*, Rodica Cpri, Monica Hrmnescu
Banats University of Agricultural Sciences and Veterinary Medicine from Timioara, 300645-Timioara, Calea Aradului 119, Romania *e-mail: adi.caprita@gmail.com 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 150C, 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 150C, 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%.

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P21

Water-Retention Capacity after in Vitro Digestion of Ground Wheat, Barley and Corn
Adrian Cpri*, Rodica Cpri, Iuliana Creescu
Banats University of Agricultural Sciences and Veterinary Medicine from Timioara, 300645-Timioara, Calea Aradului 119, Romania *e-mail: adi.caprita@gmail.com 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.

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P22

The spectrum-analytical procedures using for study the natural antioxidant capacity of the Green tea and Black tea
Svescu Petre
Faculty of Horticulture, Horticulture and Food Science Department, 13, A.I. Cuza Street, Craiova, Romania, psavescu@gmail.com 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.

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P23

The spectrum-analytical procedures using for study the natural antioxidant capacity of the Rosehip tea
Svescu Petre, Cpruciu Ramona
Faculty of Horticulture, Horticulture and Food Science Department, 13, A.I. Cuza Street, Craiova, Romania, psavescu@gmail.com 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.

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P24

Copper in the food chain

Iosif Gergen
Banats 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 igergen@yahoo.com 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.

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P25

Functional foods - a successful achievement of food science

Iosif Gergen
Banats University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, Department of Food Control and Expertise, Calea Aradului 119, RO 300645 Timisoara, igergen@yahoo.com 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.

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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 stelaradu2010@yahoo.com

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 organisms immunity is developed.

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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 stelaradu2010@yahoo.com 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 micronutrients 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 reetelor 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.

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P28

Nitrate content of some vegetables available on the Romanian Market

Despina-Maria Bordean1, Aurica Breica Borozan2, Corina Mic1, Liana Alda1, Luminia Prvulescu3, Ioan Gogoa1, Iosif Gergen1
1

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

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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, +40744 586 970;*neda_university@yahoo.com 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.

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P30

The influence of humidity on the nitrifying bacterial population

Borozan Aurica Breica1*, Bordean Despina2, Dogaru Diana2, Cojocariu Luminita3, Filimon Marioara Nicoleta4, Gogoasa Ioan2, Darlea Auruta1
1

Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture and Forestry, Aradului Street, No. 119, 300645-Timisoara, Romania 2 Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Products Technology,Aradului Street, No. 119, 300645-Timisoara, Romania 3 Banat`s University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Aradului Street, No. 119, 300645-Timisoara, Romania 4 West University, Faculty of Chemistry-Biology-Geography, Pestalozzi Street, No.16, 300115-Timisoara, Romania *Corresponding author:borozan@yahoo.com 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.

49

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P31

The influence of enzymes on the physicochemical characteristics during semi-hard paste cheese processing
Mirela Jimborean, Dorin ibulc
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur Street, 3400 Cluj-Napoca, Romania * corresponding author: mirelajimborean2004@yahoo.com

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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P32

Obtaining, nanoencapsulation in -cyclodextrin and characterization of some Achillea millefolium l. extracts

Costescu Corina-Iuliana*, Hdrug NicoletaGabriela2, Rivis Adrian, Hdrug 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: cor_costescu@yahoo.com The paper presents the obtaining, nanoencapsulation in -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 -cyclodextrin and then it has been achieved the recovery and the quantifying of encapsulated biocompounds.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P33

Alimentatia si sindromul postcolecistectomie

Daniela Radu1*, Doina Georgescu2, Miriam Ionescu3, M.Teodorescu4
2

Clinica 1 chirurgie SCJUT, Clinica Medicina Interna, UMF V. Babe Timioara, Romania 3 Clinica 1 chirurgie SCJUT, 4 Clinica 1 chirurgie SCJUT., Timisoara, Romania

Introducere :Sindromul postcolecistectomie (PCS) reuneste simptome ca:disconfort gastric, greturi, vrsturi, flatulenta, balonare, diaree sau/i dureri persistente abdominale in regiunea n 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 absorbia 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. 52

The 3rdInternational Conference on Food Chemistry, Engineering & Technology Cantiti mici de grasime sunt mai uor de digerat, n timp ce grasimile in cantitate mare pot rmne nedigerate i 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 bun combinaie a chimului alimentar cu cantitatea de bil disponibila. O mas adecvata ar trebui s includ cantiti mici de proteine slabe, cum ar fi produsele lactate, carnea de pasre sau pete, fr grsimi, mpreun cu legume, fructe i 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.

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P34

The Content of Polyphenolic Compounds and Antioxidant Activity of Three Monovarietal Wines and their Blending, used for Sparkling Wine Production
Carmen Chircu Brad1, Sevastia Muste2, Otilia Bobi3
S.C.Jidvei S.A., 517385, Jidvei, Grii st. 34, Romania, carmen_jidvei@yahoo.com 2 University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, 400372, Cluj-Napoca, Manastur st. 3-5, Romania, sevastita_muste@yahoo.com 3 University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Animal Breeding and Biotechnology, 400372, Cluj-Napoca, Manastur st. 3-5, Romania, obobis@usamvcluj.ro 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 mol 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 401.39494.82 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
1

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P35

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

Delia Michiu, Maria Tofan*, Sonia A. Socaci, Elena Mudura, Liana C. Salan, Anca C. Frca
Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur Street, Cluj-Napoca, Romania * corresponding author: tofanam@yahoo.com 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.

55

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P36

Camphene from Juniperus communis and Juniperus virginiana extracts

Mitar C.M.1,2*, Hdrug N.G.2, Hdrug D.I.3, Violeta Turcus1, Lupea A.X.1
2

Vasile Goldi Western University of Arad, Romania Banats University of Agricultural Sciences and Veterinary Medicine, Timisoara, Romania 3 Politehnica University of Timioara, Romania * corresponding author: manuelita_carmen@yahoo.com

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. Butkien R., Nivinskien O., Mockut D., Chemical composition of unripe and ripe berry essential oils of Juniperus communis L. growing wild in Vilnius district, CHEMIJA, 15(4), 5763, 2004. Camphene, Wikipedia. 56

2.

The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P37

Research on mycological and biological quality of raw milk for obtaining pressed cheeses
Dorin ibulc*, Mirela Jimborean, Claudiu Dan Slgean
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur Street, 3400 Cluj-Napoca, Romania * corresponding author: dorintibulca2004@yahoo.com

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.

57

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P38

Microbiological analysis of Dalia type pressed cheese

Mirela Jimborean, Dorin ibulc
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur Street, 3400 Cluj-Napoca, Romania * corresponding author: mirelajimborean2004@yahoo.com

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.

58

The 3rdInternational Conference on Food Chemistry, Engineering & Technology

P39

Chlorophyll pigments of some sprouts consecutive sodium selenite germination

Camelia Moldovan1*, Alexandra Trif2, Nicoleta Hdrug1, Delia Dumbrav1, Diana Raba1, Mirela Popa1, Cristina Ctan3, Mrioara Drug1
1

Banats Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty of Agrofood Technology, 119 Aradului Street, Timioara, Romania 2 Banats Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, Timioara, Romania 3 Iuliu Haieganu University of Medicine and Pharmacy Cluj-Napoca, Romania * corresponding author: kmimol@gmail.com 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.

59

The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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. Hdrug1, Delia Dumbrav1, Mirela Popa1, Diana Raba1, Mihai Drug1 Cristina Toa2
1

Banats Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty of Agrofood Technology, 119 Aradului Street, Timioara, Romania 2 Banats Univeristy of Agricultural Sciences and Veterinary Medicine, Faculty of Horticulture, Timioara, Romania * corresponding author: kmimol@gmail.com 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-diphenyl1-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 M/s).

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P41

Determination of Fatty Acids Composition by Gas Chromatography combined with Mass Spectrometry (GC-MS) of Tomato Seed Oil
Cristina Botinetean1, Nicoleta G. Hdrug1, Daniel I. Hdrug2, Alexandra Gruia3, Ionel Jianu1
Banats University of Agricultural Sciences and Veterinary Medicine, Faculty of Food Processing Technology, C. Aradului 119, 300645-Timioara, Romania. 2 Politehnica University of Timioara, Faculty of Industrial Chemistry and Environmental Engineering, P-a Victoriei 2, 300006-Timioara, Romania 3 Regional Center of Immunology of Transplant Emergency County Hospital Timioara, Bv. Iosif Bulbuca 10, 300736-Timioara, 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, hasnt been calibrated but was expressed like percentage of area to the other components and in the same mode was also expressed linolenic acid.
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Research on mycological and biological quality of raw milk for obtaining pressed cheeses
Dorin ibulc, Mirela Jimborean, Claudiu Dan Slgean
University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, 3-5 Mntur Street, 3400 Cluj-Napoca, Romania 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.

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The 3rdInternational Conference on Food Chemistry, Engineering & Technology

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Workshop
cu tema

nvmntul masteral n domeniul Ingineriei Produselor Alimentare i Mediul Economic

susinut n cadrul proiectului: mbuntirea programelor de studii master cu profil agroalimentar prin promovarea inovrii i asigurarea calitii n accord cu cerinele calificrilor din romnia i uniunea european CALIMAS, POSDRU 86/1.2/S/61841 Moderatori: Prof. Gergen PhD.Eng, Assoc. Prof. Mariana Poian PhD. Eng, Assoc. Prof. Ducu tef PhD. Eng, .l. Lecturer Diana Raba PhD. Eng Organizator: Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului, Facultatea de Tehnologia Produselor Agroalimentare, 300645-Timioara, Calea Aradului 119, Romnia Proiectul CALIMAS este de importan strategic la nivel naional (implicnd 3 parteneri naionali, universiti din trei regiuni diferite) cu participarea unor experi din UE. Scop: Dezvoltarea capitalului uman i creterea competitivitii n universiti prin asigurarea calitii n programele de studii master (PSM) cu profil agroalimentar (AA). Obiectivele strategice ale proiectului se refer la DMI (domeniul major de intervenie) 1.2. Calitate n nvmntul superior.

dezvoltarea i implementarea sistemului naional de calificri n universiti, prin extinderea oportunitilor de nvare (mbuntirea PSM, cu promovarea inovrii); asigurarea calitii prin metodologii, criterii, standarde i proceduri de monitorizare a calitii PSM, caracteristice profilului AA.

Obiectivul general al proiectului: mbuntirea i armonizarea PSM cu profil agroalimentar care au tangene cu domeniile SAS, IPA, IC, SE, menionate n HG.676/2007 n scopul validarii calificrilor aferente, la nivel naional. 63