Potential interest of Tussilago farfara (L.) whole plant of Lithuanian and French origin for essential oil extraction

Tussilago farfara (L.), an Asteraceae of interest for traditional medicine, is known as a source of valuable essential oil (EO). The chemical composition of hydrodistilled EO of T. farfara flowers and stems was determined by GC and GC/MS techniques. Comparatively, quantitative and qualitative differences were observed in EO composition from both selected origins. The EO yields were 0.07 ± 0.01% and 0.09 ± 0.00% from Lithuanian and French origin. In total, 37 components were identified in Lithuanian and French oils. The major constituent in Lithuanian oil was n-tricosane (21.7 ± 0.1%) while in French oil it was 1-nonene (34.1 ± 0.00%

Bioactive Compounds and Antioxidant Properties of Myrrhis odorata Deodorized Residue Leaves Extracts from Lithuania and France Origins

Agricultural and industrial residues obtainedafter isolating essential oil very often constitute more than 99% of the raw material and represent a potential natural source for antioxidants and other valuable substances; however, nowadays they are poorly exploited. For the first time, this study investigated antioxidant properties and bioactive compounds in the deodorized residue extracts of Myrrhis odorataleaves collected in Lithuania and South of France in order to evaluate the potential of by-products obtained after essential oil isolation as a source for antioxidants. The extracts isolated with polar solvents were strong antioxidants, mainly due to the presence of kaempferol-7-o-glucoside and cynarin, which were reported in Myrrhis odoratafor the first time. Deodorized residues of mature leaves of Myrrhis odoratawere valued as an antioxidants bioresource for the first time

Identification and in vitro Activity of Bioactive Compounds Extracted from Tussilago farfara (L.) Plant Grown in Lithuania and France

The structures of bioactive compounds present in Tussilago farfara (T. farfara) leaves (L) and roots (R), to our knowledge, are not elucidated in the literature. This study investigated the composition of bioactive compounds and their antioxidant activity (AA) extracted from L and R of T. farfara aromatic plant collected in Lithuania (LT) and France (FR). Methods: Three in vitro antioxidant methods (DPPH, ABTS and FRAP method) were used to evaluate radical scavenging activity (RSA) of total phenolic compounds (TPC), flavonoids and flavonols compounds. Modern chromatographic and spectrometric analysis techniques were used; On-line LC-MS technique was used to identify bioactive compounds in L and R extracts, while On-line HPLC-UV-DPPH• was used to evaluate the RSC of each bioactive. Results: Extracts contain high amount of TPC with very good RSC. Eight bioactive compounds were identified in T. farfara L and R extracts, two of them (quercetin-pentoside and kaempferol-glucoside) previously not reported in this plant. Also, results showed that dicaffeoylquinic acids and quercetin pentoside were the major radical scavengers in L and R extracts. Conclusion: The present study provides new information about the chemical composition, bioactive structures and RSC of T. farfara L and R extracts from two geographical origins (Lithuania and France). This study demonstrate that T. farfara leaves and roots is a resource of bioactives which can reduces the risk of diseases and its effects which correlated with the antioxidant compounds

TRIZ Evolution Trends as an Approach for Predicting the Future Development of the Technological Systems in the Food Industry

Innovation is regarded as a vital element for the development of new technologies to create a competitive advantage in the food industry. The innovation process in the food companies is principally driven by two strategies: the technological change (technology push) and the market orientation (market pull). Although both strategies provide the elements to encourage innovation, they can be only applied to solve specific problems or needs that are easily identified limiting their applicability. A new alternative strategy to innovate is to try to anticipate the future developments of technological food systems from an evolutionary perspective based on the TRIZ Evolution Trends (TETs). Thus, to improve the innovation process in the food industry, the present research proposes to combine elements of the TRIZ Evolution Trends, the technology push and the market pull strategies to create an approach to suggest recommendation of the most favorable transformation to improve or develop technological food systems. An example is presented to demonstrate the usefulness of this approach

Possibilities of using scents, while creating an organization‘s image

Šiandieninės konkurencijos akivaizdoje organizacijos įvaizdis tapo ypač svarbia konkurencinio pranašumo įgijimo ir efektyvios veiklos vystymo priemone. Nors esama labai daug komunikacijos kanalų ir būdų, tačiau klientą pasiekti tenka vis sudėtingiau. Daugelis organizacijų stiprindamos savo įvaizdį vis dažniau pasitelkia sensorinę rinkodarą – komunikavimą per klientų pojūčius, dar kitaip vadinamą pojūčių marketingu. Mokslinėje literatūroje teigiama, jog pozityvias emocijas galima sužadinti tinkamai paveikiant visus penkis žmogaus pojūčius. Pojūčių marketingas padeda užmegzti emocinius ryšius su klientais, sukuria ilgalaikį lojalumą organizacijai. Tyrimo tikslas – atskleisti kvapų taikymo galimybes kuriant organizacijos įvaizdį. Kiekybinio tyrimo rezultatai atskleidė, kad, daugumos respondentų manymu, reprezentacinis kvapas yra „svarbus“ kuriant organizacijos įvaizdį. Organizacijos įvaizdžio kūrimui respondentai rinktųsi gaivius su citrusinių vaisių natomis, švelnius, subtilius arba neženkliai juntamus kvapus. Tyrimo rezultatai parodė, kad Kauno kolegijos veiklos bruožai: atsakomybė ir profesionalumas respondentams asocijuojasi su medienos kvapu, atvirumas ir pagarba su gėlių aromatu, o su bendruomeniškumu respondentams asocijuojasi žalumos ir citrusų kvapai. Respondentų manymu, tinkami įvairūs organizaciją reprezentuojantys kvapų panaudojimo būdai: aromatinės žvakės, aromatizatoriai ir aromatinės lazdelės.In today’s competitive world, the image of the organization has become a crucial factor in acquiring a competitive advantage and developing effective business. Although there are a lot of communication channels, it is becoming more and more complex to reach the customer. New approaches to reach the customers, many organizations are opting for using sensory marketing to enhance their image - communication through the customer’s senses. The different scientific literature states that positive emotions can be motivated by properly simulating the human senses. Sensory marketing could help to establish emotional relationships with clients as well as creates long-term loyalty to the organization. However, there is a lack of research in this topic, and the purpose of this study is to expose possibilities of using aromas to create the organization’s image. From the obtained results of this quantitative research revealed that, according to most of the respondents, a representative scent gives great value to the organization’s image. Also, to enhance the organization‘s image/ company image, respondents would prefer the fresh with citrus hints, mild, delicate or lightly sensed scents. Results of this research showed that traits of Kauno Kolegija/University of Applied Sciences activities: responsibility and professionalism is associated with the scent of wood, openness, and respect with a floral aroma and community spirit with verdure and citrus scents

Dung removal increases under higher dung beetle functional diversity regardless of grazing intensification

Dung removal by macrofauna such as dung beetles is an important process for nutrient cycling in pasturelands. Intensification of farming practices generally reduces species and functional diversity of terrestrial invertebrates, which may negatively affect ecosystem services. Here, we investigate the effects of cattle-grazing intensification on dung removal by dung beetles in field experiments replicated in 38 pastures around the world. Within each study site, we measured dung removal in pastures managed with low- and high-intensity regimes to assess between-regime differences in dung beetle diversity and dung removal, whilst also considering climate and regional variations. The impacts of intensification were heterogeneous, either diminishing or increasing dung beetle species richness, functional diversity, and dung removal rates. The effects of beetle diversity on dung removal were more variable across sites than within sites. Dung removal increased with species richness across sites, while functional diversity consistently enhanced dung removal within sites, independently of cattle grazing intensity or climate. Our findings indicate that, despite intensified cattle stocking rates, ecosystem services related to decomposition and nutrient cycling can be maintained when a functionally diverse dung beetle community inhabits the human-modified landscape

Dung removal increases under higher dung beetle functional diversity regardless of grazing intensification

Dung removal by macrofauna such as dung beetles is an important process for nutrient cycling in pasturelands. Intensification of farming practices generally reduces species and functional diversity of terrestrial invertebrates, which may negatively affect ecosystem services. Here, we investigate the effects of cattle-grazing intensification on dung removal by dung beetles in field experiments replicated in 38 pastures around the world. Within each study site, we measured dung removal in pastures managed with low- and high-intensity regimes to assess between-regime differences in dung beetle diversity and dung removal, whilst also considering climate and regional variations. The impacts of intensification were heterogeneous, either diminishing or increasing dung beetle species richness, functional diversity, and dung removal rates. The effects of beetle diversity on dung removal were more variable across sites than within sites. Dung removal increased with species richness across sites, while functional diversity consistently enhanced dung removal within sites, independently of cattle grazing intensity or climate. Our findings indicate that, despite intensified cattle stocking rates, ecosystem services related to decomposition and nutrient cycling can be maintained when a functionally diverse dung beetle community inhabits the human-modified landscape