On the usage of Tartrazine (e102) in certain food products and estimation of potential daily intake

The inclusion rate of the synthetic food dye Tartrazine E102 in 6 products from 2 categories of food products - ”Fresh, non-alcoholic and flavored beverages - sodas,” and ”Snacks and nuts with salted crust” was studied using the photo-colorimetric method. The acquired data served to estimate the hypothetic daily intake of this additive, in relationship with the Romanians’ consumption habits. The results revealed that: inclusion rate in “Multi-fruit soda” product was 87.2-88.5% lower than the maximum residual admitted level (20 mg/liter product); daily intake level through a portion of “Multi-fruit soda” (500 ml in adults and 200 ml in children) reached 1.28-1.42% of the maximum tolerated doze in children, respectively 0.96-1.39 % of it in adults; tartrazine inclusion rate in “Cheese snack” product was 34.0-47.2% lower than the maximum residual admitted level (100 mg/kg product); calculation of the daily intake through one portion of “Cheese snack” (120 g in adults and 50 g in children) reached 1.17-1.47% of the maximum tolerated doze in children and 1.06-1.47% in adults. Despite the fact that inclusion levels and intake values have not been exceeded, the cumulative effect should be considered when multiple food products containing tartrazine are consumed, knowing this additive is one of the most incriminated factors in the onset of allergenic and irritating conditions in adults, respectively of attention deficit and hyperactivity syndrome in children

Phenolic and Total Flavonoid Contents and Physicochemical Traits of Romanian Monofloral Honeys

Since ancient times, honey has been appreciated not only for its sensorial traits, but also for the observed effects in rejuvenation and treatment against several bad health conditions, when used externally or internally, along with other beehive products, such as pollen, propolis and royal jelly. Today, it is known that such effects are generated by compounds bearing antimicrobial, anti-inflammatory, and antioxidative features (enzymes, polyphenolic molecules). The purpose of this study was to assess the total phenolic and flavonoid contents of 28 samples of Romanian raw monofloral honey (acacia; linden; rapeseed, sunflower and mint), and to establish their correlations with several qualitative parameters. Pearson’s test revealed a strong positive correlation between total phenolic content and total flavonoids (r = 0.76) and color intensity (r = 0.72). For total flavonoid content, correlations were strongly positive with color intensity (r = 0.81), ash content (r = 0.76) and electrical conductivity (r = 0.73). The relevant levels of polyphenols and flavonoids identified in the analyzed honey types demonstrate its antioxidant potential, with essential nutritional and sanogenic features in human nutrition

Quality assessment of raw honey issued from Eastern Romania

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 ◦Brix and 83.26 ◦Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3 , pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1 . The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1 , respectively. Pearson0 s correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions

Research regarding effect of monosodium glutamate on health of laboratory mice

Utilization of food additives represents a technique which is more and more present in modern food industry but this one doesn’t have always favourable effects on human organism but on contrary. The study carried out by us aimed to present the impact of one of the most controversial food additives, monosodium glutamate, on organism of laboratory mice and implicit on human organism. Research were carried out on three mice batches, each with 10 individuals, from which one was the control batch LM and two experimental batches LE1 and LE2. Mice from LM received specific nourishment and the animals belonging to the other two batches received besides that specific food different doses of monosodium glutamate, respectively 3% at batch LE1 and 5% for batch LE2. Experimental mice have enjoyed water at their discretion during the whole research period. Research took place during a period of 28 days. In the whole period has been monitored feed consumption, dynamic of corporal mass, and at the end were gathered blood samples for study of some haematological indexes and some parameters connected with blood biochemistry. At the end of the study we observed that MSG induced higher corporal mass gains with 38.4–59.4% at mice from experimental batches face to the ones from control batch, and feed consumption was higher with 7.5–13.8% at experimental batches face to the same reference batch – fact which leads to obesity. Blood analysis show the fact that at animals from experimental batches was recorded a qualitative degradation of blood and very high deviations for the majority of analysed sanguine biochemical parameters. Those aspects show a severe degradation of mice’s health state which formed the experimental batches

The chemical composition and polluants content of some ecological and conventional green forage sources for dairy cow feed

The quality of feed is very important in dairy milk production. The aim of the current paper was a comparative characterisation in terms of crude chemical composition, Ca and P, heavy metals (Pb, Cd, Zn, Cu), nitrates, nitrites and pesticides, for the natural meadow and green alfalfa, cultivated in ecological and conventional systems, utilised for feeding dairy cows. Sampling and analysis were performed according to established standards and working methods: drying for dry matter (DM); calcination for crude ash (C Ash); Kjeldahl method for crude protein (CP); Soxhlet method for crude fat or ether extract (EE), spectrophotometry for P, nitrates and nitrites; atomic absorption spectrometry for Ca, Pb, Cd, Cu and Zn; gas-chromatography for pesticides. For alfalfa, the highest values in the ecological system were for C Ash (12.68%), EE (2.50%), NFE (35.78%) and Ca (1.79%). For the natural meadow, the highest values in the ecological system were for DM (25.72%), OS (89.32%), EE (2.76%), NFE (45.27%) and Ca (0.70%). The toxic heavy metal content was below the limits allowed (1 mg/kg Cd and 30 mg/kg Pb). For Pb the values determined from the two feeds were between 0.06 mg/kg and 0.16 mg/kg and for Cd between 0.007 mg/kg and 0.02 mg/kg. The pesticides residuum was under the detection limit of 0.05 mg/kg DM for organo-chlorinated pesticides and 0.001 mg/kg for organo-phosphoric pesticides. All the studied forages were safe regarding pollutants (heavy metals, nitrites, nitrates and pesticides), but statistical differences existed between the production systems, such that the ecological system seems to be better

Effect of Gender and Muscle Type on Fatty Acid Profile, Sanogenic Indices, and Instrumental and Sensory Analysis of Flemish Giant Rabbit Meat

The aim of this study was to represent quality characterization, by gender and muscle type, of rabbit meat from the Flemish Giant (FG) breed, following the fatty acid profile, sanogenic indices, and instrumental (color and texture) and sensory analysis. The biological material comprised 40 rabbits (20 females and 20 males) whose Longissimus dorsi (LD) and Semimembranosus (SM) muscles were sampled. Compared to female samples, the meat from males was more qualitative in terms of higher ratios of polyunsaturated vs. saturated fatty acids and proportions (+42%) of Essential and Desirable Fatty Acids (+21.6% EFA; +6.7% DFA). Also, the Atherogenic Index (AI) and Thrombogenic Index (TI) were better in males (−37.1% AI; −34.3% TI), as were the ratio of hypocholesterolemic/Hypercholesterolemic fatty acids (+27.8%) and the Nutritive Value Index (NVI, +11.6%). The Polyunsaturation Index (PI) was higher for females (+57.5%), with the widest differences in hind leg muscles (SM muscles), while the omega-6/omega-3 fatty acid ratio was also better (+11.3%). Female meat was more tender due to lower shear force (−6.2%… 9.3%) in both muscles. Female meat was less pigmented than that of males, while the overall sensory attributes were better scored in male samples (+3.1%… +7.1%) (p < 0.01). The meat of males proved to be more sanogenic (richer in EFA and DFA, with a better h/H ratio and NVI, while AI and TI were lower). We would recommend slaughtering 3–4 weeks earlier in females vs. males to avoid excessive fat deposition and, consequently, the development of unfavorable sanogenic indices for consumer health

Phenolic and Total Flavonoid Contents and Physicochemical Traits of Romanian Monofloral Honeys

Since ancient times, honey has been appreciated not only for its sensorial traits, but also for the observed effects in rejuvenation and treatment against several bad health conditions, when used externally or internally, along with other beehive products, such as pollen, propolis and royal jelly. Today, it is known that such effects are generated by compounds bearing antimicrobial, anti-inflammatory, and antioxidative features (enzymes, polyphenolic molecules). The purpose of this study was to assess the total phenolic and flavonoid contents of 28 samples of Romanian raw monofloral honey (acacia; linden; rapeseed, sunflower and mint), and to establish their correlations with several qualitative parameters. Pearson&rsquo;s test revealed a strong positive correlation between total phenolic content and total flavonoids (r = 0.76) and color intensity (r = 0.72). For total flavonoid content, correlations were strongly positive with color intensity (r = 0.81), ash content (r = 0.76) and electrical conductivity (r = 0.73). The relevant levels of polyphenols and flavonoids identified in the analyzed honey types demonstrate its antioxidant potential, with essential nutritional and sanogenic features in human nutrition

Comparative Assessment of the Nutritional and Sanogenic Features of Certain Cheese Sorts Originating in Conventional Dairy Farms and in “Mountainous” Quality System Farms

In order to highlight the influence of cattle farming systems on dairy products, assessments were carried out on certain varieties of cheese—marked with the “Mountain product” quality label in comparison with those conventionally produced ones not bearing the quality label. The study was carried out using products obtained from raw milk issued from seven farms and transformed into cheese in four small dairy factories from the mountainous area of Dornelor Basin, Suceava County, Northeastern Romania. The analyzed cheese issued from the “mountain” production system were “Călimani” Schweizer, “Călimani” Cașcaval, “Călimani” smoked Cașcaval, and “Călimani” Telemea—salty brined cheese. Both the “Mountain cheese” and conventional cheese samples produced throughout the same shift were collected and kept under refrigeration conditions until laboratory analysis in order to compare the production systems. The physico-chemical analysis revealed higher amounts of minerals (2.8 to 10.7% Ca; 2.8 to 9.5% P; 12.3% to double the amount of Fe, p Enterobacteriaceae family species were identified in “Mountain cheese”, while they were absent from conventionally processed cheese, knowing the raw matter milk is thermally treated at ultra-high temperatures in the latter ones. In the “Mountain cheese”, such microorganisms were found within the safety regulation limits and contributed to providing flavor, taste, color, and specific texture, making it superior in terms of sensorial quality compared to the conventionally produced cheese

THE EFFECTS OF USING SOME ENERGETICS SYRUPS ON BEES DEPRIVED FROM NATURAL PICKING

Recipes used for supplementary bee feeding and their consequences on colonies development are still the subject of numerous research worldwide. This study examines the effects of using three types of energy syrups (2:1 sugar syrup, respectively corn syrup and syrup of enzymatic inverted sugar) on some morpho-productive indicators of bee families maintained in bee lofts (deprived from natural picking). The values of these parameters (the amount of wax produced in 9 weeks, the amount of food supplies at the beginning and end of the cold season) were statistically processed and then compared with those of some bee families maintained in the field (with access to natural picking). Regarding the bees deprived from natural picking, those fed with the 2:1 sugar syrup recorded the lowest values, while those fed with enzymatic inverted sugar syrup recorded the highest values of the monitored indicators. The values of these morpho-productive parameters were higher for the bee families in the field than those obtained from the bees from lofts, due to the quality of the food and the stress caused by the restriction of flight

Quality Assessment of Raw Honey Issued from Eastern Romania

Romania is known among the main European honey producers, due to the variety of landforms as well as the diversity of the flora. Thirty-four honey samples of the acacia, linden and multifloral types, produced in eastern Romania and collected during 2013–2018, were physico-chemically analyzed using methods provided by the national and EU standards. The results of water-insoluble solids, color and refractive index were found to be 0.023–0.131%, 0.3–76.4 mm Pfund and 1.485–1.499, respectively. The moisture content ranged between 15.20% and 20.77%, solid substances content ranged between 79.23% and 84.80% and total soluble substances content ranged between 77.83 °Brix and 83.26 °Brix. The obtained values of specific gravity were from 1.414 to 1.450 g/cm3, pH ranged from 3.673 to 5.503 and free acidity ranged between 2.4 meq and 50 meq kg−1. The ash content and the electrical conductivity varied between 0.030 and 0.543% and 130 and 679 µS cm−1, respectively. Pearsonʹs correlation analysis showed an intense association of the ash content with electrical conductivity (r = 0.81). Our findings reveal the qualitative level of Romanian honey and the variation in quality parameters due to factors such as geographical region, climatic conditions, botanical origin and handling or storage conditions