DRY AND FRESH HERBA OF Satureja montana L.: A COMPARATIVE STUDY REGARDING CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY OF VOLATILE OILS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Cristian MOISA, Lucian COPOLOVICI, Georgeta POP, Dana COPOLOVICI

Mountain or winter savory Satureja montana L. is one of the most cultivated aromatic plant from Lamiaceae family. As most of the species from their genus, Satureja montana L. contains essential oils which differ in chemical composition as plants are from different origin or has been dried in different regime. This study has been shown that chemical composition and antioxidant capacity are different for dry and fresh herba and even has been varying if the herba was dried in air or in the oven. It has been demonstrated that the major compound, carvacrol, of volatile oils from dry herba was found to be in higher percent than in volatile oils extracted from fresh herba. In contrast, different sesquiterpenes concentrations were higher for fresh herba. The antioxidant capacity was two times bigger for the oil extracted from dry herba. This surprising feature could be explained by the higher carvacrol concentration and lower thymol concentration determined in volatile oil extracted from dry herba.

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MOISA C., COPOLOVICI L., POP G., COPOLOVICI D. 2017, DRY AND FRESH HERBA OF Satureja montana L.: A COMPARATIVE STUDY REGARDING CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY OF VOLATILE OILS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 349-352.

EFFECT OF COLD STORAGE ON ANTIOXIDANTS FROM MINIMALLY PROCESSED HERBS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Giorgiana M. CĂTUNESCU, Ioan ROTAR, Roxana VIDICAN, Ancuţa M. ROTAR

Vitamin C and total polyphenols are quality markers used to assess the effect of treatments and storage on foodstuffs. Although, the effect of other conventional shelf-extension method is well established, refrigeration was taken for granted and rather neglected. The present study aims to describe its influence on three minimally processed herbs stored at 4°C for 12 days: parsley (Petroselinum crispum), dill (Anethum graveolens) and lovage (Levisticum officinale). The content of ascorbic acid and total polyphenols was determined on methanolic extracts. Ascorbic acid was separated, identified and dosed using HPLC coupled with an UV–VIS detector. Total polyphenols were determined spectrophotometrically, following Folin-Ciocalteu method. On the first day of storage, the content of vitamin C was above 170 mg/100 FW for the three herbs: dill had the highest content, followed by parsley and lovage, statistically similar. During the 12 days of storage, the content of vitamin C decreased by 18% for parsley, by 8% for lovage and by 3% for dill. At the beginning of the study, lovage had the highest content of total phenols followed by parsley and dill. On day 5 of storage, the content increased, reaching the maximum values for the three herbs and then it decreased below the levels of the first day. It was noted that during the 12 days of study, the evolution of total polyphenols at refrigeration temperature was given by a function of second degree. Thus, the present study confirms that vitamin C can be successfully used as a quality marker for herbs due to its low stability during storage. The evolution of total phenols is polynomial, reaching its peak during the shelf-life of herbs.

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CĂTUNESCU G.M., ROTAR I., VIDICAN R., ROTAR A.M. 2017, EFFECT OF COLD STORAGE ON ANTIOXIDANTS FROM MINIMALLY PROCESSED HERBS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 121-126.

EFFECT OF EXOGENOUS ABSCISIC ACID ON SOME QUALITY ATRIBUTES OF SWEET POTATO (Ipomoea batatas L.)

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Evelina GHERGHINA, Florentina ISRAEL-ROMING, Daniela BĂLAN, Gabriela LUŢĂ

Sweet potato (Ipomoea batatas L.) is an important food crop around the world, being cultivated in more than 100 countries as the crop can be a rich source of energy and have been recognized as healthy foods because of their significant content of phytonutrients. In recent years, the use of bioregulators in sustainable agriculture has been growing because it leads to higher content of nutrients in the plant tissues and positive metabolic changes. It appears that using abscisic acid in controlling the mechanisms of plant evolution is a good alternative for an ecologic agriculture given that recent studies on the mechanism of the abscisic acid action have shown its great importance as a bioregulator for plants. The objective of this work was to to study the influence of the abscisic acid treatment on some quality characteristics of sweet potato. For this purpose abscisic acid solutions in different concentrations were used as foliar treatments on sweet potato leaves and comparative results concerning some morphological and biochemical changes in the tuberous roots were studied. The experiment was conducted starting with the first leaves appearance until the harvesting of the roots, while determination of the sugars and proteins content were made on the tuberous root harvested in the maturity stage.

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GHERGHINA E., ISRAEL-ROMING F., BĂLAN D., LUŢĂ G. 2017, EFFECT OF EXOGENOUS ABSCISIC ACID ON SOME QUALITY ATRIBUTES OF SWEET POTATO (Ipomoea batatas L.). Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 41-45.

EFFECT OF EXTRACTION VARIABLES ON THE OMEGA-3 EICOSAPENTAENOIC ACID (EPA) CONTENT OF (Nannochloropsis oculata) MICROALGA OIL

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Osman Kadir TOPUZ, Adem KAYA, Ali Can Alp

Microalgae are a recognized source of fatty acids and fatty acid-based lipids of potential interest in preparation of functional health products. Unlike terrestrial crops, these photoautotrophic microorganisms can directly produce polyunsaturated fatty acids (PUFA) and, although microalgae are not suitable for direct human consumption, their nutritional value can also be exploited if added to animal feeds. Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) belongs to the omega-3 fatty acids group. In recent years, omega-3 fatty acids rich oil has attracted much attention because of its recognized beneficial effect on human health. In this study, response surface methodology was used to investigate the effect of ultrasound-assisted extraction variables including extraction temperature (25-6°C), extraction time (30-90 min.) and solvent: microalga ratio (10:1-30:1 ml:mg) on the omega-3 EPA content of N. oculata microalga. The experimental results showed that the extraction temperature and time were the significant parameters for the EPA rich oil extraction, while the solvent:microalga ratio was insignificant. The optimum oil extraction parameters for the maximum omega-3 EPA content were as follows: extraction temperature, 27.6°C; extraction time, 34.00 min. and solvent:microalga ratio, 21:3 ml:mg. Under the above predicted optimum conditions, the experimental oil yield and omega-3 EPA content were 62.8 % and 16.25%, respectively. The drying of algal biomass by freeze dryer improved the green color intensity and omega-3 EPA content.

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TOPUZ O.K., KAYA A., Alp A.C. 2016, EFFECT OF EXTRACTION VARIABLES ON THE OMEGA-3 EICOSAPENTAENOIC ACID (EPA) CONTENT OF (Nannochloropsis oculata) MICROALGA OIL. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 172-177.

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EFFECTS OF ROSEHIP SEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Hülya GÜL, Hicran ŞEN

The effects of rosehip seed flour (RSF) on the rheological properties of bread dough were investigated. RSF was substituted with bread wheat flour at the proportions of 5, 7.5 and 10%. RSF was found to have 7.4 % protein, 4.6% lipid, 79.4% dietary fiber, 97.60 g/kg GAE total phenolic, and 759.48 IC50=μg/ml antiradical activity. Among farinograph parameters: water absorption, development time and softening value of RSF added doughs were found lower than the control dough while stability was showed slightly increase as the RSF level increases from 5% to %7.5. However it began to decrease after this level. Textural measurements by using Kieffer dough and gluten extensibility rig studies showed that inclusion of RSP did not cause any significant change at the maximum resistance to extension and extensibility of doughs when 5% of RSP was added. As the level of RSF increased from 5 to 7.5 and 10% respectively, a decrease in extensibility of doughs was observed. The addition of RSF resulted in significant effects on pressure, extensibility and energy of doughs measured with Dobraszczyk/Roberts dough inflation system of the texture analyser. A significant increase was observed in pressure and energy of doughs who were positively correlated with increased level of RSF. On the other hand a weakening was noted at higher levels (from 5% to 10%) when compared with control dough. As a result; substitution at 5 % of RSF gives rheological parameter values at least as good as the control sample and it can be used as valuable ingredient to enhance the functional properties of bakery products.

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GÜL H., ŞEN H. 2017, EFFECTS OF ROSEHIP SEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 330-335.

EFFECTS OF SUCROSE CONCENTRATIONS ON INCREASE IN BULB SIZE OF IN VITRO REGENERATED HYACINTH (Hyacinthus orientalis L.) BULBLETS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Suleyman KIZIL, Tahsin SOGUT, Umit ACAY, Berfin SARIHAN, Ugur SESIZ, Khalid Mahmood KHAWAR

In vitro regenerated bulblets of Hyacinthus orientalis L., improved their size using MS medium containing different sucrose concentrations. The sucrose concentrations showed higher growth and better development of the bulblets on MS medium stored at 24°C. Sucrose showed the highest performance rate at 9 % concentration for both small and large bulblets. Sucrose treatments showed positive effects of induction of bulb diameter, number of shoots per bulb, shoot length and bulb weight in the culture medium.

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KIZIL S., SOGUT T., ACAY U., SARIHAN B., SESIZ U., KHAWAR K.M. 2017, EFFECTS OF SUCROSE CONCENTRATIONS ON INCREASE IN BULB SIZE OF IN VITRO REGENERATED HYACINTH (Hyacinthus orientalis L.) BULBLETS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 51-55.

EFFECTS OF TREATMENTS WITH ASCORBIC ACID AND GLUTATHIONE ON THE SAUVIGNON BLANC WINE COLOUR DURING BOTTLE AGING

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Gianina Antonela BADEA, Arina Oana ANTOCE

The colour of wine is an important characteristic which contributes to the construction of the quality profile of a wine. This parameter is extremely important especially for white wines, a close connection being present in the consumer’s perception between the colour of the wine and its quality level. The appearance of brown shades due to oxidation reactions is equivalent to a decrease in the quality level of the white wine and may indicate even an irreversible degradation of the wine. The present study evaluates the colour evolution of a Sauvignon Blanc wine during storage in bottles after being treated just before bottling with different combinations and doses of sulphur dioxide (SO2), ascorbic acid (AA) and reduced glutathione (GSH).The use of various antioxidants aims to reduce and prevent the browning evolution of white wine colour, and many hopes are expressed regarding the newly OIV approved reduced glutathione. However, this preliminary study results indicate that, in certain conditions, these antioxidants may not confer the expected protection and could even damage the final colour of white wine.

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BADEA G.A., ANTOCE A.O. 2016, EFFECTS OF TREATMENTS WITH ASCORBIC ACID AND GLUTATHIONE ON THE SAUVIGNON BLANC WINE COLOUR DURING BOTTLE AGING. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 113-120.

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EFFICIENCY OF POWDER INOCULUM AND MICROORGANISM ENCAPSULATION ON HYDROLYZATE SUGAR FERMENTATION OF NEWSPAPER CELLULOSE FOR BIOETHANOL PRODUCTION

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Ratu SAFITRI, Mia MIRANTI, Ismi Dwi ASTUTI, Lien KARTIAWATI, Jetty NURHAYATI

Immobilization of cells is a method for placing the microbial cells on a carrier material, wherein the catalytic activity of the cells is still high after storage for a long periode of time. The purpose of this study was to determine the optimum formula for the carrier material inoculum for bioethanol fermentation. The carrier material tested were based on different combination of wheat flour: rice flour, tapioca starch: corn starch and alginate. The study consisted of three phases: First phase is the preparation of the encapsulation of Zymomonas mobilis, Kluyveromyces marxianus, and Saccharomyces cerevisiae. The Second phase is the enzyme hydrolysis process and the third is fermentation of the hydrolysate into bioethanol by the consortium on the best carrier. The method used in this research is descriptive and experimental. Descriptive method carried out in the second phase. While the experimental method with completely randomized design is used in the research phase I and III. The consortium used were KI (Z.mobilis and S.cerevisiae), K2 (Z. mobilis and K marxianus), and K3 (Z. mobilis, S.cerevisiae and K. marxianus). The data were statistically analyzed by ANOVA, and followed by Duncan Test in 5% significance level. The results showed that S.cerevisiae and K.marxianus on formula with a combination of wheat flour: rice flour is the best carrier material with cell density about 3,719x1010 CFU / ml and 3,027x1010 CFU / ml. Meanwhile, alginate is the best carrier for Z.mobilis with cell density about 3,576x1010 CFU / ml. Best consortium in the process of bioethanol fermentation from cellulose waste is Z.mobilis and S.cerevisiae (K1), which have the highest ethanol concentration about 7.167%, the efficiency of fermentation about 61.2%, specific growth rate of 0,072 cells / hour, ethanol yield (Yp/s) 0,23 g/g, microbial yield (Yx/s) 0,33 g/g and a maximum ethanol productivity (qp) of 0,58 g/g/h.

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SAFITRI R., MIRANTI M., ASTUTI I.D., KARTIAWATI L., NURHAYATI J. 2017, EFFICIENCY OF POWDER INOCULUM AND MICROORGANISM ENCAPSULATION ON HYDROLYZATE SUGAR FERMENTATION OF NEWSPAPER CELLULOSE FOR BIOETHANOL PRODUCTION. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 216-222.

EMERGING TECHNOLOGIES FOR MARA SEA BUCKTHORN (Hippophae rhamnoides L.) BERRIES VALORIFICATION

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Cătălin STOIAN, Oana LIVADARIU, Mihaela TURTURICĂ, Nicoleta STANCIUC, Liliana MIHALCEA

This paper aims to assess the viability of usingn novel oil extraction methods for Sea Buckthorn (Hippophae rhamnoides L.). Supercritical fluid extraction (SCFE) although extensively used for oil extraction in other countries, is not commercially used in Romania at the moment. Cost constraints, as well as the ease of us, more established methods such as solvent extraction and cold pressing have delayed the implementation of such technologies. Three oil sources were investigated: oils extracted from dry berries using SCFE and cold pressing, and oil extracted from draff (residues after juice extraction) using SCFE. The oils have been analyzed using a HPLC unit, and their carotenoid levels were compared. The results show a slight variation in the carotenoid composition in relation to the extraction methods. This suggests that the SCFE method is viable to be used for large scale Sea Buckthorn oil production.

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STOIAN C., LIVADARIU O., TURTURICĂ M., STANCIUC N., MIHALCEA L. 2017, EMERGING TECHNOLOGIES FOR MARA SEA BUCKTHORN (Hippophae rhamnoides L.) BERRIES VALORIFICATION. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 109-114.

ESTIMATION OF QUALITY OF 4 MONOFLORAL HONEY SAMPLES: ACACIA HONEY, LIME HONEY, OILSEED RAPE HONEY AND RASPBERRY HONEY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XX
Written by Ramona Iuliana SZASZ-ZIMA, Monica ENACHE

Honey is a natural, very complex product that can be adulterated using different methods. A reliable determination of honey quality includes complex physico-chemical analyses, organoleptic evaluation as well as microscopic identification of the pollengrains. From the large offer of different honey types made in Romania that are commercially available today, ten brands of monofloral honey bought in Bucharest were analyzed in our lab and the results were compared to the honey standards and other relevant information found in the literature. Simple indicators of quality such as fragrance, appearance and consistency, and the identification of the most frequently occurring pollen helped estimate the accurate labeling of the product. The present study includes the results of the analysis for the samples of 4 monofloral honey types, namely acacia honey, lime honey, oilseed rape honey and raspberry honey.

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SZASZ-ZIMA R.I., ENACHE M. 2016, ESTIMATION OF QUALITY OF 4 MONOFLORAL HONEY SAMPLES: ACACIA HONEY, LIME HONEY, OILSEED RAPE HONEY AND RASPBERRY HONEY. Scientific Bulletin. Series F. Biotechnologies, Vol. XX, ISSN 2285-1364, 214-217.

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