Ameliorarea dietară a statutului de fier la șobolani cu anemie experimentală

Introduction. One of the major problems characterizing the nutritional status is the iron deficiency, which leads to decreased immunity, increased incidence of infectious diseases and anemia. Obviously, only well-thought-out corrections can solve these disorders. Material and methods. In order to know the influence of the method of manufacture for iron-fortified products on the iron level, a series of in vivo research was carried out, on a batch of 21 white rats, Wistar line, which were induced experimental drug anemia (EDA). The blood analysis was performed in three stages: initially, after the induction of EDA and after the completion of the experiment. Results. Investigations showed out that during sufficient iron intake rehabilitation of the body iron reserve depends considerably on the presence of antinutritive factors. In order to decrease the influence of these factors, the production method used for fortified products with mineral origin micronutrients (iron) could be based on the use of the lactic-acid fermentation procedures using wheat bran. Conclusions. The research carried out on laboratory animals with induced experimental anemia showed that, in the case of the group fed with bread manufactured by the acid lactic fermentation method, the concentration of serum, iron was completely restored during the experiment, and in the rats fed with fortified bread prepared by the traditional method, the serum iron concentration was only partially restored, 40-45%.Introducere.Una dintre problemele majore care afectează statutul nutrițional este insu-ficiența de fier, care duce la scăderea imunității, la sporirea incidenței maladiilor infecţi-oase şi a anemiilor. Și, evident, numai corecţiile echilibrate pot remedia aceste dereglări. Material si metode. În scopul de a elucida influenţa metodei de fabricare a produselor fortificate cu fier asupra aportuluiacestuia în organism, au fost efectuate o serie de cer-cetări in vivo, pe un lot de 21 şobolani albi, linia Wistar, cărorali s-a indus anemie experi-mentală pe cale medicamentoasă (AEM). Analiza sângelui a fost efectuată în trei reprize: iniţial, după inducerea AEM şi, apoi după finalizarea experimentului.Rezultate.Investigațiile au arătat, că chiar și la un aport suficient de fier, reabilitarea rezervei de fier a organismului depinde considerabil de prezența factorilor antinutritivi. Pentru a reduce influența acestor factori, metoda de fabricație aplicată, pentru produsele fortificate cu micronutrienți de origine minerală (fier), s-ar putea baza pe utilizarea pro-cedurilor de fermentare acido-lactică, folosind tărâțe de grâu. Concluzii. Cercetările efectuate pe animalede laborator, cu anemie experimentală indusă, au demonstrat, că în cazul grupei hranite cu pâine fabricată prin metoda cu fermentaţie acido-lactică, concentraţia fierului seric s-a restabilit complet pe durata experimentului, iar la şobolanii alimentați cu pâine fortificată, preparată prin metoda tradiţională, con-centraţia fierului seric s-a restabilit doar parţial, în proporţie de 40-45%

Potential Application of Hippophae Rhamnoides in Wheat Bread Production

Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry’ flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols—1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids—555 mg GAE/100 g, cinnamic acids—425 mg caffeic acid equivalents (CAE)/100 g, flavonols—668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life

Study of quality indices of functional vegetal oil mixture

Solution of the problem of alimentation structure improvement is related to creation of functional foodstuff with a balanced content of the major nutrient materials enriched in missing micronutrients and, at the same time, being daily products. Multicomponent structure of vegetable oils provides ample opportunities for developing of products preventing deficiency in essential fatty acids, vitamins andother physiologically functional ingredients. Grape-seed oil is of high bioavailability determined by a complex of biologically active substances, bioflavanoids, a group of vitamins, being the most important of them. Physiological effect of grape-seed oil includes anti-cholesterol property preventing cardio-vascular diseases.The thesis covers studies of vegetable oil mixtures made on the basis of sunflower and grape-seed oils. The study covers oxidative stability of vegetable oil mixture, based on determination of intensity of primary and secondary oxidation products formation

Stabilization of Sunflower Oil with Biologically Active Compounds from Berries

Sunflower oil (Helianthus annuus) contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode. Pentanal, hexanal, heptanal, octanal, and nonanal were identified as key compounds formed during oxidation. The individual profiles of the carotenoids from sea buckthorn berries were determined using RP-HPLC. The influence of the carotenoid extraction parameters ascertained from the berries on the oxidative stability of sunflower oil was analyzed. The dynamics of the accumulation of the primary and secondary products of lipid oxidation and the variation of the carotenoid pigment content in the lipophilic extracts of sea buckthorn and rose hips during storage demonstrated good stability at 4 °C in the absence of light for 12 months. The experimental results were applied to mathematical modeling using fuzzy sets and mutual information analysis, which allowed for the prediction of the oxidation of sunflower oil