Quality testing of industrially produced essential oil of white pine (Pinus sylvestris L.) from the Republic of Srpska

The quality of the essential oil obtained from white pine wood greenery from the territory of the Republic of Srpska was analyzed by examining the chemical composition and antimicrobial activity of samples produced by the hydro-distillation process in industrial production conditions. The chemical composition of the essential oil was analyzed by GC/MS and GC/FID analysis. The antimicrobial activity of the obtained white pine oil was investigated for its possible use as an antimicrobial agent. The obtained results prove the presence of 37 components in the analyzed sample, which represents 98.5% of the total components present. The most common are monoterpene hydrocarbons, followed by sesquiterpene hydrocarbons, much less represented are monoterpenes containing oxygen and aromatic compounds, while aliphatic esters are found only in traces. Antimicrobial activity was examined using the disk diffusion method. The results showed large zones of inhibition, both for the tested oil sample and for all eight analyzed bacterial strains (from 12.00 ± 0.00 to 17.33 ± 1.15mm), as well as for the fungal strain. The chemical composition and antimicrobial action of essential white pine oiled from plant material originating from the territory of the Republic of Srpska indicates its significant phytomedical potential

Research of the effect of cold atmospheric plasma on gluten proteins from gluten-free flour

A gluten-free diet is the only available therapy for people with celiac disease (CD) and wheat allergy (WA). Given that this type of diet is difficult to implement because there is a possibility that gluten-free products could be contaminated with gluten, the aim of this paper was to examine the effect of cold plasma treatment on gluten proteins present in gluten-free flour. Samples were treated in a solid state (4 min) and as extracts (1 min). After treatment, proteins were separated on an HPLC apparatus. Then, the samples that were treated (in the solid form and as extracts) were compared to the untreated samples. Based on the obtained results, fewer proteins were isolated from the samples that were treated, compared to the untreated ones

DETERMINATION OF CALCIUM CONTENT IN DIETARY SUPPLEMENTS

Calcium is a macro element that is very important for the human body: its content and circulation in the body is large, it serves as the electrolyte, it has a building role and participates in the process of metabolism. The European Union, the World Health Organization (WHO) and the Ministry of Food and Drug (Food and Drug Administration, FDA) gave the RDA (Recommended Dietary Allowances,) for this macro element. The absorption and bioavailability of the calcium may vary depending on a number of factors, and because all of the foregoing it is consumed by means of different supplements. The aim of this study was to determine the content of calcium in the various diet products using the volumetric analytical method of analysis. Supplements that were analyzed are divided into two groups. The first group consists supplements in which the calcium is present in the form of different chemical compounds, and the second group consists of supplements of a number of different manufacturers in which the calcium is in the form of calcium carbonate. Calcium content, obtained by applying the method above, which ranged from 95.11% to 99.80% compared to the theoretical value. Results were analyzed using the t-test, while not producing a statistically significant difference

Organization of Laboratory for Monitoring Security in the Food Industry in Order to Detect the Presence of Allergens

Allergens are substances that cause allergic reactions. Allergic reactions differ from person to person in a sensitive and specific response to the presence of the same allergen. Groceries that often cause allergies are cow’s milk, eggs, fish, crustaceans and shellfish, wheat, soy, peanuts, walnuts, almonds, hazelnuts and strawberries.Organisation is the main factor for the success and the quality of a research in food industry laboratories, in order to detect the presence of allergens. All kinds of equipments are needed, as well as professional staff to perform the tests. Allergen testing in the food industry is often performed using biochemical and separation methods. For analysis of deoxyribonucleic acid (DNA), the most suitable method is polymerase chain reaction (PCR) and electrophoresis. In our laboratory, we use immunological methods for qualitative and quantitative testing of allergens and we have two accredited methods: Enzyme-Linked Immunosorbent Assays (ELISA) and High Performance Liquid Chromatography (HPLC). It is also necessary that stuff have adequate competence in handling the specific equipment, performing tests, evaluating the results and signing test reports and calibration certificates, have adequate competences. Laboratory have to prove that have been fulfiled all the requirements for validation. Validation includes: specification of requirements, characterization of method, verification that requirements can be fulfilled using the method.The results of each test are presented in form of a report, which has to be correct, clear, unambiguous, objective and must include all the informations required by the client

Determination of Vitamin C Content in Dietary Supplements

This research focused on determination of vitamin C content in pharmaceutical preparations using the titrimetic method of analysis. The content of vitamin C (ascorbic acid) was measured in twelve preparations. Pharmaceutical preparations that were used for the analysis were supplied in retail, on the territory of Republic of Srpska. For the determination of a substance content, the volumetric method, iodometry, was used. The method is based on determining the volume of a reagent with a known concentration needed for complete reaction with the test substance. In the iodometry, iodine is reduced by ascorbic acid and when it all is reacted, iodine that is in excess forms a blue-black complex with starch indicator, which marks the ending point of the titration.Based on the results obtained during the experimental work, it is evident that the percentage content of vitamin C in the compositions is in the interval from 95.24 to 99.64 %. Deviations from the prescribed values are not larger than 5 %. This analysis concluded that the highest percentage of vitamin C include samples of DM (99.64 %), Biofar’s (99.64 %) and Pliva sample tablets with sustained release (99.50 %). The lowest percentage was determined in a sample Eunova-Multi-Vitalstoffe (95.24 %)

ANTIBACTERIAL ACTIVITY OF DOMESTIC APPLE CIDER VINEGAR

In recent years, interest in examining the chemical composition andpharmacological properties of apple cider vinegar in synergy with the applicationof natural products in the pharmaceutical, food and cosmetics industry has beengrowing. The apple vinegar shows a wide range of biological activities(antimicrobial, antioxidant, anti-diabetic, anti-inflammatory, antihypertensive,immune-stimulatory, anticancer) and it has been used in traditional medicine for along time. It consists of 8 essential amino acids (phenylalanine, isoleucine, leucine,lysine, methionine, threonine, tryptophan and valine), organic acids, enzymes,minerals (potassium, calcium, phosphorus, copper, grape and boron) and vitamins(provitamin C, vitamin A, E, B1, B2, B6, vitamin P and provitamin Beta-carotene).The aim of the study was to examine the antibacterial activity of traditionallyproduced apple cider vinegar and to determine whether it exhibits bactericidal orbacteriostatic activity. The results of the study confirmed the antibacterial activityof apple cider vinegar produced with the traditional method. Its antibacterialactivity is in the range of 11.33mm to 14mm

Methods for Determination of the Presence of Allergens in Foods

Recent studies indicate that 2-4% of the world population is sensitive to the presence of allergens in foods. It is estimated that there are 5-8% allergic children in Europe.This paper presents an overview of the analytical methods which are used in risk analysis and for making decisions in the management of foods that cause allergies in humans.Depending on the purpose of analysis, a variety of analytical techniques can be used: Enzyme-linked immunosorbent assay (ELISA) is recommended for quantitative determination of the composition of ingredients and final products, Lateral flow test (LFD) can be used during routine control of the efficiency of purification and determination of the composition of final products, PCR (polymerase chain reaction)-ELISA and real-time PCR are used to confirm the ELISA results for samples with a low content of allergens or where it is not possible to apply other tests. Mass spectroscopy (MS) can be used as a method for confirming the results of the routine tests and in detecting of small amounts of the allergens. This paper gives an overview of these techniques by listing the advantages and disadvantages of routine food analysis

Gravimetric Analysis of Magnesium in Pharmaceutical Substances

The aim of this study was to determine the content of magnesium in magnesium-chloride and magnesium-sulfate using the gravimetric analysis method, and to do the comparison of experimental results with calculations, stoichiometric calculation. Magnesium is one of the least present minerals in the soil and that is why, even in a well-balanced diet, a lack of magnesium is present. It is of great importance for the human body and is increasingly consumed using different nutritional supplements. Magnesium-chloride is one of the best forms for the compensation magnesium in the body, because the body absorbs it the best

Determination of the Content of Mineral Substances Applying Different Methods of Chemical Analysis

In the course of this study, we have determined the content of mineral matter of calcium, chlorides, sodium and potassium, by means of volumetric and instrumental analysis methods in infusion solutions. Infusion solutions that we used for analysis were purchased commercially in pharmacies in the Republic of Srpska. We have used volumetric methods, complexometry to determine calcium and Mohr method to determine chloride. Sodium and potassium were determined instrumentally, by flame photometry. Calcium was also determined by this method. The aim of the study was to demonstrate that the concentration of the aforementioned elements in infusion solutions corresponds to concentrations indicated on the label. Obtained results for content of sodium and chlorides do not deviate for more than allowed ±5%, in all three samples. Deviations occurred when content of calcium and potassium was determined by flame photometry

Antibacterial activity of essential oil of Juniperus communis L.

Many herbal raw materials have been used for centuries as a means of treating various types of diseases. Herbal preparations in pharmaceutical forms for oral and external use show a wide range of effects, among which one of the most important antimicrobials. The effect of such herbal preparations on various microorganisms is the subject of many scientific research today, which is mainly fueled by the fact that the high use of antibiotics in more than half a century has led to resistance to microorganisms. Enriched with new results and knowledge of chemistry and the activity of active ingredients derived from plants, today we are experiencing a growing use of herbs in various industries. The Republic of Srpska has a great potential of woody greenery as a possible raw material for the production of essential oils. Therefore, the aim of this study is to define antibacterial effect of juniper berries (Juniperus communis L.) essential oil, obtained by the hydrodestilation process in industrial production conditions. A boiler with capacity of 2000 liters has been used in the hydrodistillation process (hydromodule1:3), the temperature was 102°C, pressure of 0.5 bar, and the time of hydrodistillation process was 2 hours. The yield of essential oil was 1.3 %.The antibacterial effect of the essential oil of the juniper berries was tested using the agar diffusion method on the reference cultures of Salmonella enterica WDCM 00030, Pseudomonas aeruginosa WDCM 00024, Escherichia coli WDCM 00013, Staphylococcus aureus WDCM 00032, Bacilus cereus WDCM 00151- (CEST- Coleccion Espanola De CultivosTipo, Espana), as well as clinical isolates of Providenciastuarti, coagulase positive staphylococci, streptococcus group D and Salmonella spp. from the collection of microbiological laboratory of the Veterinary Institute “Dr Vaso Butozan” Banja Luka.The juniper berries essential oil in a concentration of 20 μl showed antibacterial activity only on the clinical isolate of coagulase-positive staphylococci with an inhibition zone of 12.00 mm, while at a concentration of 100 μl it was shown antibacterial activity on all investigated pathogens (with an inhibition zone of 8.33 mm to 18.00 mm), except on P.aeruginosa and E. coli. The research results indicate to better effect of essential oils compared to reference antibiotics