Mineral contents of malted barley grains used as the raw material of beer consumed as traditional spirits

500-502<span style="font-size:11.0pt;font-family: " times="" new="" roman";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-gb;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-GB">Mineral contents of raw, rootlets and malted barley grains were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). In malt, 4514 Ca, 6370 mg/kg K, 2383 Mg, 5638 P and 8865 S were established. While Ca contents of samples change between 520 mg/kg to 4514 mg/kg, K contents ranged from 101gm (germinated-dried with radicle) to 6370 mg/kg (malt). P contents ranged from 1933 (germinated to 5638 mg/kg (malt). As a micro element, Cr, Cu, Fe, Mn, Ni an Zn were established in barley and their derivatives. Cr and Ni contents of samples were found at the minor levels and established under the aproximately 1.4 mg/kg. While the Cu content of samples changes between 0.7 mg/kg to 6.8 mg/kg, their Fe contents changed between 57.7 to 79.9 mg/kg. </span

Antifungal activities of different essential oils against anise seeds mycopopulations

The aim of this study was to investigate the possibility of biological control of fungal species isolated from anise seeds using essential oils from medicinal plants: mint (Mentha spicata L.), sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.), anise (Pimpinella anisum L.), bitter fennel (Foeniculum vulgare spp. piperituum L.) and myrtle (Myrtus communis L.). Ten fungal species isolated from anise seeds: Bipolaris/Drechslera sorociniana, Fusarium subglutinans, F. vertricilioides, F. oxysporum, F. tricinctum, F sporotrichioides, F. equiseti, F. incarnatum, F proliferatum and Macrophomina phaseolina, were used in this experiment The minimum inhibitory concentrations (MIC) were determined by micro-dilution method using selected essential oils (EOs). A qualitative and quantitative chemical analyses of EOs were carried out. All EOs exhibited a significant antifungal activity against all tested fungal isolates. The myrtle EO proved to be the most potent one (MIC 0.0003-3.25 mg/mL, then mint 0.0003-7.75 mg/mL and sage 0.0003-10 mg/mL). All tested fungi were observed to have a susceptibility to all selected essential oils. These results suggest the possibility for application of the EOs in biological control of anise production