Evolutia continutului in polifenolipe parcursul fluxului tehnologic de fabricare a compotului de caise

Apricots are seasonal fruits andcompote fabrication is a method to prolongthe periodof their consumption. In the present research is studied the extent to which the main processes involved inthe compote fabrication reducethe content of some antioxidants, namelypolyphenols andflavonoids,and influence the main enzymes’activities. Only the thermal processes seriously decreased the total polyphenols and flavonoids contentand flavonoids weremore sensitives than non-flavonoidic polyphenols. In the apricot compote the total polyphenols decreased by 27.40%-34.54%and the flavonoidsby 46.49%-49.02%, compared to the initial fruits

DEVELOPMENT OF THE REAL-TIME PCR METHODOLOGY FOR TESTING MYCOTOXIGENIC MICROORGANISMS IN GRAPE MARC

Agro-industrial waste management is an important problem of modern society as agriculture and food industry are important sources of waste. Wine production generates a considerable amount of winemaking waste (grape marc). Grape marc can be a source of natural dyes, antioxidants and could have various applications, if it is confirmed that it does not contain technogenic contaminants or unwanted microorganisms, for example, producers of mycotoxins. The paper developed the Real -Time Polymerase Chain Reaction (Real-Time PCR) methodology for testing the presence of potentially mycotoxogenic fungal species capable of producing ochratoxin A (OTA), which could be applied before grape marc processing. Based on the non-ribosomal peptide sequence of OTA, involved in ochratoxin biosynthesis, the primers have been developed for the detection of microorganisms potentially capable of producing ochratoxin A

Effects of Development Stage and Sodium Salts on the Antioxidant Properties of White Cabbage Microgreens

Microgreens, considered “superfood”, are easy to cultivate and very rich in health-promoting compounds, as antioxidants. White cabbage (Brassica oleracea var. capitata) microgreens contain high quantities of phenolics, which contribute together with other bioactive compounds to their important antioxidant properties. The present study analyses the effects of development stage (5-, 7- and 9-days) and two sodium salts, NaCl and Na2SO4, in two concentrations (0.01 M and 0.1 M), on the antioxidant properties of white cabbage microgreens. Among the three development levels, the 5-day microgreens revealed the highest total phenolic content, DPPH radical scavenging and total reducing capacities. Concerning the effects of sodium salts, 0.01 M NaCl and 0.1 M Na2SO4 determined higher total reducing capacity. Additionally, 0.01 M NaCl induced the highest DPPH radical scavenging capacity, while the most important total phenolics and anthocyanins contents were obtained in case of 0.1 M Na2SO4. In conclusion, from the developmental point of view, the 5-day old microgreens present, globally, the best characteristics. Considering the elicitor effects of sodium salts, 0.01 M NaCl and 0.1 M Na2SO4 generally determined the strongest antioxidant properties. The results could be used to develop new production technologies for antioxidant-enriched microgreens

Caracterizarea antioxidantă şi cromatică a conţinutului fenolic din varza roşie

Red cabbage is a widely consumed vegetable, with a high content of health-promoting compounds:minerals, vitamins, phenols and glucosinolates. The phenols group is very well represented and includes, among others, the anthocyanin pigments, which are responsible for the specific colour of red cabbage. The present research analyses the total and individual phenolic content (measured spectrophotometrically and, respective, by HPLC), the total and monomeric anthocyanins content, the chromatic parameters (colour density, polymeric colour, percent of polymeric colour, browning index, the CIELab colour parameters: lightness, green/red colour component, blue/yellow colour component, colour intensity, tone), the antioxidant activity, as well as the pH of an ethanolic red cabbage extract. The results revealed a high content of phenolic compounds and an important antioxidant activity. The main phenols identified are: gallic acid, ellagic acid, procyanidin B1, m-hydroxybenzoic acid, ferulic acid and protocatechuic acid. The results provedan important quantity of anthocyanins, of which 82.59% are monomeric. The values of polymeric colour, percent of polymeric colour and browning index confirm the preponderance of monomeric phenols in the studied red cabbage extract

THE INFLUENCE OF GRAMOXONE HERBICIDE ON THE CONTENT OF THE PHOTOSYNTHETIC PIGMENTS IN ZEA MAYS

The active substance of Gramoxone herbicide is interacting with plant’s photosynthetic systems, playing the role of final acceptor of the photosynthetic electrons. Except this known mode of action, it has been also observed the inhibitory action on the protoporphyrinogen oxidase – essential enzyme for chlorophylls biosynthesis, and also the decrease of photosynthetic pigment’s concentration in some spontaneous plants. Based on these prerequisites, the present study demonstrates the decrease of the photosynthetic pigment’s content in Zea mays in the presence of Gramoxone

Biological Response of Triticum aestivum L. to the Abiotic Stress Induced by Winemaking Waste

The winemaking waste (grape marc) can be beneficial if it is used in food, pharmaceutical industry, and medicine. However, studies reported that some concentrations of grape marc extracts may induce negative effects on animals. The present study was conducted in order to research if the grape marc induces abiotic stress with serious negative implications on plants. For this purpose, wheat grains were treated for 48 h with 0.025%, 0.05%, 0.1% and 0.2% aqueous extracts of Merlot and Sauvignon blanc grape marc. Grains germination rate and cytogenetic parameters were investigated. The germination rate decreased moderately compared to the control in all treatments. The investigated cytogenetic parameters were: mitotic index (MI) and genetic abnormalities (bridges, fragments, associations between bridges and fragments, multipolar ana-telophases, micronuclei). As the grape marc concentration increases, the germination rate and mitotic index decrease moderately, while the percent of cells with chromosomal aberrations and micronuclei increases. Treatments with Merlot grape marc extract induced a higher percent of genetic abnormalities. The results prove from a genetic point of view that the winemaking waste induces abiotic stress on wheat (and probably, on other plants) and it should be depleted in polyphenols before storing on fields. Possible use of unprocessed grape marc could be as bio-herbicide

Biological Response of <i>Triticum aestivum</i> L. to the Abiotic Stress Induced by Winemaking Waste

The winemaking waste (grape marc) can be beneficial if it is used in food, pharmaceutical industry, and medicine. However, studies reported that some concentrations of grape marc extracts may induce negative effects on animals. The present study was conducted in order to research if the grape marc induces abiotic stress with serious negative implications on plants. For this purpose, wheat grains were treated for 48 h with 0.025%, 0.05%, 0.1% and 0.2% aqueous extracts of Merlot and Sauvignon blanc grape marc. Grains germination rate and cytogenetic parameters were investigated. The germination rate decreased moderately compared to the control in all treatments. The investigated cytogenetic parameters were: mitotic index (MI) and genetic abnormalities (bridges, fragments, associations between bridges and fragments, multipolar ana-telophases, micronuclei). As the grape marc concentration increases, the germination rate and mitotic index decrease moderately, while the percent of cells with chromosomal aberrations and micronuclei increases. Treatments with Merlot grape marc extract induced a higher percent of genetic abnormalities. The results prove from a genetic point of view that the winemaking waste induces abiotic stress on wheat (and probably, on other plants) and it should be depleted in polyphenols before storing on fields. Possible use of unprocessed grape marc could be as bio-herbicide

L’INFLUENCE DE L’HERBICIDE GRAMOXONE SUR L’ACTIVITÉ DE LA CATALASE DANS LES GRAINS DE BLÉ ET DE HARICOT AU COURS DE LA GERMINATION

Cet ouvrage présente l’étude de l’influence de l’herbicide Gramoxone dont la substance active est le paraquat (méthy le viologène) sur l’activité de la catalase (EC. 1.11.1.6) dans les grains de blé (Triticum aestivum) et d’haricot au cours de la germination. L’activité de la catalase dans les grains germinés des deux espèces des plantes est inhibée par toutes les concentrations de Gramoxone testées. L’effet inhibiteur de celui-ci s’accentue avec l’augmentation de sa concentration, et il est plus fort 20 heures après le traitement des caryopses de blé et 48 heures, mais surtout 72 heures après le traitement des grains d’haricot avec cet herbicide