Tomatoes By-Products Extracts Mediated Green Synthesis of Silver Nanoparticles and Their Application as Antimicrobial Agent

Silver nanoparticles (AgNPs) biosynthesized using by-products of tomatoes extracts as reducing and capping agents show multiple possibilities for solving various biological problems. The aim of this study was to expand the boundaries on AgNPs using novel low toxicity and production cost phytochemical method for the biosynthesis of nanoparticles from tomatoes aqueous extracts. Biosynthesized AgNPs were characterized by various methods (SEM, EDS). Determined antioxidative and antimicrobial activity of plant extracts was compared with the activity of the AgNPs. TEM results show mainly spherical-shaped AgNPs, size distribution of which depends on the plant leaf extract type; the smaller AgNPs were obtained with tomatoes extract (6–45 nm AgNPs). Besides, AgNPs show strong antimicrobial activity against broad spectrum of Gram-negative and Gram-positive bacteria strains and fungi

Stability of tomato lycopene under thermal-and light- irradiation treatments in an oil-based model system

Abstract The lycopene content in food may be increased by thermal and mechanical processing. Food processing is beneficial because it disrupts food matrices facilitating the release and solubilisation of lycopene resulting in increased carotenoid bioavailability for the formation of cis-isomers. A lycopene-rich and β-carotene oil-based system was used in this study. High-performance liquid chromatography (HPLC) and colour coordinates analyses were employed to analyse lycopene, its cis-isomers and β-carotene stability of the following sample set after 28 days of storage: fridge temperature at 1 ± 1°C in absence of light (FT dark), ambient temperature at 20 ± 1°C in natural light with different day and night illumination (AT light), ambient temperature at 20 ± 1°C in absence of light (AT dark), thermostatically controlled temperature at 37 ± 1°C in absence of light (TT dark) and thermostatically controlled temperature at 37 ± 1°C in UV irradiation (TT UV). The control sample in our study was lycopene enriched oil stored in the dark at 1 ± 1°C on day zero (0). The aim of this study was to create lycopene-enriched oil from tomato to investigate its stability and to prepare the recommendations to consumers for the storage conditions of this functional food. The results indicated that the trans-lycopene amount changed from 76.6% to 61.0% at ambient temperature (AT light and AT dark sample), and from 76.6% to 46.8% (TT dark) and 44.4% (TT UV) at 37 ± 1°C. According to our investigation, the highest percentage of 5-cis-lycopene isomer in all samples was found after 28 days of storage. The TT UV samples had the most colour changes. Vegetable oil enriched with lycopene from tomatoes is a high quality food product that can supplement daily diet and enhance absorption of lycopene from the intestine

Accounting policy in the agricultural enterprises: experience and problems

Straipsnyje nagrinėjami Lietuvos žemės ūkio įmonių apskaitos politikos formavimo ir vykdymo ypatumai bei problemos. Priklausomai nuo formuojamos apskaitos politikos, įmonės renkasi skirtingus apskaitos būdus ir metodus pagal atskirus apskaitos objektus. Atlikti empiriniai tyrimai Lietuvos žemės ūkio įmonėse parodė, kad ne visos įmonės suvokia apskaitos politikos esmę ir jos formavimo svarbą. Daugelyje žemės ūkio įmonių apskaitos politika formuojama neatsižvelgiant į įmonės poreikius arba ji iš Viso neformuojama, apskaitą tvarkant vadovaujantis atitinkamais reglamentais. Atlikus ilgalaikio materialiojo, atsargų, biologinio turto bei įsipareigojimų apskaitos politikos formavimo empirinį tyrimą, nustatyta, jog dauguma įmonių apskaitos politiką vykdo pagal reikalavimus, keliamus mokestinei atskaitomybei sudaryti, bet nesirenka naudingiausių įmonei apskaitos metodų ar būdųThe experience and problems of accounting policy formation in Lithuanian agricultural enterprises are considered in this article. Formatting accounting policy, enterprises elect different accounting methods, according separate accounting objects. Empirical testing of Lithiuanian agricultural enterprises shows, that not all enterprises know the point of accounting policy and significance of its formation. Many icncultural enterprises are not looking to enterprise needs or accounting policy is not even formatted, and accounting is ordered due to regulations. A lot of enterprises carry accounting policy, depending on demands of taxing, but indiscriminate accounting methods, the best for enterpriseVytauto Didžiojo universitetasŽemės ūkio akademij

Žemės ūkio įmonių apskaitos politikos formavimo rekomendacijos [Elektroninis išteklius] : metodinės rekomendacijos žemės ūkio bendrovėms ir kitoms žemės ūkio įmonėms

Vytauto Didžiojo universitetasŽemės ūkio akademij

Apskaitos politikos ir apskaitinių įvertinimų pasikeitimų bei klaidų taisymo atvaizdavimas buhalterinėje apskaitoje ir finansinėje atskaitomybėje [Elektroninis išteklius] : metodinės rekomendacijos žemės ūkio bendrovėms ir kitoms žemės ūkio įmonėms

Vytauto Didžiojo universitetasŽemės ūkio akademij

Chemical constituents and antioxidant activity of Japanese quince (Chaenomeles japonica) juice and pomace

Juice is one of the most valuable fruit and vegetable processing products. Quince (Chaenomeles japonica) juice is an important and natural product with high nutrient value and positive influence on human health. Quince juice can be used in the food industry as a high acidity ingredient, as well as a strong antioxidant due to the high content of phenolic compounds and vitamin C. When it comes to juice processing, about half of the fresh produce is considered waste, since pomace left after the juice pressing content is 32 to 51% of fresh fruit weight. In this study, we investigated the biochemical composition and antioxidant activity of pomace, focusing on the benefits of the by-products and their potential for use. Fresh quince fruits were processed into juice and pomace left after the juice pressing was dried, ground and extracted with methanol. The antioxidant activity of the samples was tested using the DPPH free radical scavenging assay. The concentrations of total phenolic compounds were measured spectrophoto-metrically using the Folin-Ciocalteu phenol reagent and expressed as gallic acid equivalents and proanthocyanidin contents were expressed as (+)-catechin equivalents. The total phenolics content in pomace was 22.9 and 25.9 mg/g dry weight (DW) for peeled and unpeeled fruits respectively. Proanthocyanindin content in pomace obtained from peeled and unpeeled quince was 5.23 and 9.62 mg/g DW, respectively. Antioxidant activity of dried pomace was found to be more than four times higher than in quince juice. The results of this study show that quince pomace is a rich source of phenolic antioxidants which could be used for new value-added products developmentLietuvos agrarinių ir miškų mokslų centra

Optimization of the Multienzyme-Assisted Extraction Procedure of Bioactive Compounds Extracts from Common Buckwheat (<i>Fagopyrum esculentum</i> M.) and Evaluation of Obtained Extracts

Optimization of the extraction procedure using a multienzymes cocktail for common buckwheat (Fagopyrum esculentum M.) is important due to the yield, fermentable sugars, oligosaccharides and bioactive compounds for creating higher added value products. This study was undertaken to find out the optimum multienzymes-water extraction on yield and total phenolic compounds for common Buckwheat using response surface methodology (RSM). Three independent variables, time (2, 13, and 24 h), temperature (60 °C, 70 °C, 80 °C), and non-starch polysaccharide (NSP) enzymes mixture (0.10, 0.55, and 1.00 mL), were analyzed to optimize the response variables. NSP hydrolyzing enzymes, cellulase, xylanase, and β-glucanase, were produced by Trichoderma reesei. Estimated optimum conditions for F. esculentum were found: time—2 h, temperature—65 °C, and cellulase activity—8.6 CellG5 Units/mL. Different optimization run samples were collected and lyophilized for further analysis until the hydrophilic property using the water contact angle methodology and rutin content using HPLC was determined. Results indicated NSP enzymes activity did not differ between water contact angles after 13 h of enzymatic water extraction. However, longer fermentation time (24 h) decreased static water contact angle by approximately 3–7° for lyophilized water extract and 2–7° for solid fraction after fermentation. It implies enzymatic hydrolysis during water extraction increased hydrophilic properties in solid fraction and decreased hydrophilicity in water fraction due to the enzymes cleaved glycosidic bonds releasing water-soluble compounds