DETERMINATION OF VITAMIN E CONTENT IN SUNFLOWER OILS AVAILABLE ON THE ROMANIAN MARKET

Vitamin E is soluble in fat and alcohol, withstands temperatures up to 250ºC, but is sensitive to light and oxygen. Very high or very low temperature values reduce the amount of tocopherol in food by up to two-thirds. 12 samples of different types of sunflower oil were analyzed using HPLC with fluorescent detector. The total tocopherols amount was between 150-930 mg/l. The highest concentration was found in cold press sunflower oil, stored in dark glass bottles and the lowest in store bought sunflower oil, in PET packaging. α-Tocopherol had the highest concentration from all the other tocopherols, analyzed (β-Tocopherol, γ-Tocopherol, δ-Tocopherol). In some samples of sunflower oil, in PET packaging β-Tocopherol, γ-Tocopherol, δ-Tocopherol were under the detection limit. Sunflower oil no matter the technology used for it’s production it’s a an important source of α-Tocopherol

DEVELOPMENT OF AN ADVANCE METHOD FOR THE DETERMINATION OF TOCOPHEROLS IN EDIBLE OILS

We have developed a method for the determination of tocopherols in different edible oils by RP-HPLC, using a FLD detector, a Poroshell column as a stationary phase, and a mixture of acetonitrile, methanol and water (5:4.5:0.5) as mobile phase (flow rate 0.75 ml/min). The structure of the compounds was identical, so it could not be separated by reverse phase liquid chromatography. The obtained peaks show an important overlapping and we have used chemometric tools to get a calibration model, which assumes a linear behavior, i.e., the total signal is the sum of individual signals of components. Recovery percentages were between 90.3% and 95.7%. The method has been successfully applied to edible oils and dietary supplements. No pretreatment of the samples was needed

Liquid chromatographic method for the determination of beta-carotene from milk and cheese

The beta-carotene content in milk and cheese is an accurate indicator for the feeding method used for cows. It can also be sued as an indicator of adulteration of goat and other types of milk with cow milk. A high accuracy HPLC-UV method for the determination of beta-carotene from milk and cheese has been developed. After saponification with an alcoholic solution of potassium hydroxide the samples where extracted with a mixture of hexane: ethyl acetate (70:30) was used. The concentrated extract was analyzed using Perkin Elmer 200 Series High Performance Liquid Chromatograph (HPLC) with UV detector for the determination of beta-carotene content. The calibration was done in 4 points from 1-20 ng/ml. The recovery yield was between 73,8-89,7 %. The method was tested on 3 milk samples and 5 cheese samples. The highest concentration of beta-carotene was found in cheddar cheese produced with milk from pasture raised cows. 

CHEMICAL AND TECHNOLOGICAL PROPERTIES OF BLACKTHORN (PRUNUS SPINOSA) AND ROSE HIP (ROSA CANINA) FRUITS GROWN WILD IN CLUJ-NAPOCA AREA

In this study, the chemical and technological properties of blackthorn (Prunus spinosa) and rose hip (Rosa canina) fruits growing wild in Cluj-Napoca area were analysed. Proximate analysis such as dry matter, moisture content, crude protein, crude fiber, ash, water-soluble, pH and mineral contents were established in this work. Al, B, Ca, K, Mg, Na, P and S were determined as major minerals. Mineral content of samples growing in Cluj-Napoca area were determined by inductively coupled plasma ICP-OES. All samples contained high amounts of K (18711-952 mg/kg), Ca (1504.22-88.06 mg/kg), Mg (972-22.7 mg/kg), P (1511-2104 mg/kg), Na (534-34.8 mg/kg), Al (26.3-1.15 mg/kg) and Fe (16.0-1.97 mg/kg). Technological properties such as projected area, porosity, bulk density, and hectoliter weight were measured. The obtained results revealed nutritional properties and mineral contents of analyzed fruit. It is very important to know the technological properties of the fruits because optimal equipment and working parameters can be used for harvesting, transportation and processing

Bioethanol Production from Vineyard Waste by Autohydrolysis Pretreatment and Chlorite Delignification via Simultaneous Saccharification and Fermentation

In this paper, the production of a second-generation bioethanol from lignocellulosic vineyard cutting wastes was investigated in order to define the optimal operating conditions of the autohydrolysis pretreatment, chlorite delignification and simultaneous saccharification and fermentation (SSF). The autohydrolysis of vine-shoot wastes resulted in liquors containing mainly a mixture of monosaccharides, degradation products and spent solids (rich in cellulose and lignin), with potential utility in obtaining valuable chemicals and bioethanol. The autohydrolysis of the vine-shoot wastes was carried out at 165 and 180 °C for 10 min residence time, and the resulted solid and liquid phases composition were analysed. The resulted liquid fraction contained hemicellulosic sugars as a mixture of alpha (α) and beta (β) sugar anomers, and secondary by-products. The solid fraction was delignified using the sodium chlorite method for the separation of lignin and easier access of enzymes to the cellulosic sugars, and then, converted to ethanol by the SSF process. The maximum bioethanol production (6%) was obtained by autohydrolysis (165 °C), chlorite delignification and SSF process at 37 °C, 10% solid loading, 72 h. The principal component analysis was used to identify the main parameters that influence the chemical compositions of vine-shoot waste for different varieties

Sustainable biomass pellets production using vineyard wastes

Vineyards waste has a great importance as biomass, a renewable source of energy. In this paper eight vine shoot varieties were used for the production of pellets by densification of feedstock materials with four ranges of moisture contents (6–8%, 8–10%, 10–12% and 12–15%). A moisture content of 10% gave durability higher than 97.5% and a calorific value greater than 17 MJ kg−1 and the small durability was obtained for 6–8% moisture. The study shows the significant influence of water during densification. The physicochemical and energetic properties of pellets were evaluated in accordance with ISO 17225-6 (2014). The obtained pellets were also structurally characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). SEM analysis showed the formation of carbon microsphere after pelletization, due to the increase of bulk density and durability of pellets. Also, XRD analysis revealed the crystallinity of cellulose, while TGA analysis showed a total decomposition of pellets. The obtained pellets were burned in a domestic boiler and the flue gases were measured. The preliminary results showed that the vineyard residues had higher emissions, but below the admitted limits, with the exception of carbon monoxide content. The obtained results suggested that the biomass wastes can be used for the production of pellets, aiming to enhance the research for the manufacturing of these sustainable biofuels with some remarks regarding risk of corrosion and slag formation during prolonged use

Complex Profiling of Roasted Coffee Based on Origin and Production Scale

Coffee is one of the most popular beverages in the world due to its flavor, aroma, energy content, and complex nutritional profile. Many factors affect coffee’s characteristics, including its origin, storage, and roasting conditions. In this context, this study analyzes 100% Arabica medium-roasted coffee from six countries (El Salvador, Guatemala, Brazil, the Democratic Republic of the Congo, Ethiopia, and Colombia) to assess its total polyphenols, individual polyphenols, total antioxidant capacity, hydro- and liposoluble vitamins, and PAHs using analytical techniques such as high-performance liquid chromatography (HPLC), FT-NIR spectrometry, UV-VIS spectrophotometry, and photochemiluminescence. A total of 67 samples were collected from Romanian general and specialty stores. According to the study, coffee composition varies by origin, pedo-climatic characteristics, and store (general or specialty). The highest values for total polyphenols, polyphenols, and antioxidant capacity were obtained for Ethiopian coffee. The highest values of lipids and proteins were obtained in El Salvador and Guatemala, B1 and B2 in Brazil, B3 and B6 in Ethiopia, α- and β-tocopherol in Brazil, D. R. Congo, and Ethiopia. Specialty coffee had significantly higher levels than general store coffee for all investigated parameters. All coffee samples analyzed were within the maximum allowed levels for PAHs as set by regulations concerning food contaminants

APPLIED RESEARCH REGARDING THE CONTENT OF POLYPHENOLS IN CHERRIES

This applied research focuses on identifying the content of polyphenols in cherry varieties available on the Cluj-Napoca market. 3 sweet cherry varieties of Prunus avium L. three where taken into analysis for the determination of total polyphenols. The method used for the determination of total polyphenols is Folin-Ciocalteu. Average values obtained for the 3 cherries varieties are: 81 mg GAE/100 g FW for Stella, 43,7 mg GAE/100 g FW for Napoleon/Bigarreau and 83,7 mg GAE/100 g FW for Lapins