Comparison of Chemical Composition and Colour Parameters of Different Mentha Genus Plants Grown under Organic Conditions

Mentha species are one of the world oldest and popular herbs, that are used in cosmetic and food industry, as well as tea for their medical properties. Due the consumer perception of ecological production and aromatic plants production waste utilization the objective of this work was to determine differences in chemical content and colour among different varieties and parts of Mentha plants ecologically grown in Lithuania. In mint leaves there were determined: content of essential oils, dry matter, soluble solids, ascorbic acid, crude fibre, crude ash, photosynthetic pigments and colour CIE L*a*b* parameters. In the case of mint plants stems, the same analyses were performed except ascorbic acid, soluble solids and colour. The highest content of essential oils were found in Mentha spicata L. ‘Moroccan’ and Mentha piperita L. ‘Glacialis’ leaves, while the least in Mentha suaveolens Ehrh. ‘Variegata’. The content of essential oils in the stems was minor and did not depend on mint variety. Plant parts differ significantly in respect of chemical composition. Amount of dry matter in mint leaves and stems was very similar, while crude ash in the leaves was twice higher than in the stems. Content of crude fibre in the leaves did not differ significantly in all investigated varieties and was 3.6 times lower comparing with the stems. Average ratio of chlorophyll a to b in the leaves was equal to 2.78, while in stems equal to 2.83. The lightest was Mentha suaveolens ‘Variegata’, the darkest Mentha spicata L. ‘Moroccan’ and the greenest Mentha piperita L. ‘Swiss’ leaves. Mints and their parts differ in chemical content and can have widespread usage not only for production of high-value natural products but in addition as alternative fibrous biomass plants

Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber

It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF) is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF), acid dietary fiber (ADF), acid detergent lignin (ADL) and water-soluble carbohydrates (WSC) contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL) was accumulated in C. maxima ‘Kroshka’ pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber

Duosi žemei nuodą - jį ir valgysi: [pokalbis su Aleksandro Stulginskio universiteto Sodininkystės ir daržininkystės katedros docente, biomedicinos mokslų daktare E. Jariene] / kalbėjosi J. Kažemėkaitytė

Vytauto Didžiojo universitetasŽemės ūkio akademij

[Pasisakymas]

Išsp. str.: Jagaitė R. Nevalgote moliūgų?: Ši dietinė daržovė - vitaminų ir mikroelementų šaltinisVytauto Didžiojo universitetasŽemės ūkio akademij

[Pasisakymas]

Išsp. str.: Sodo įvairovei – goji ir šilkmedžių uogosVytauto Didžiojo universitetasŽemės ūkio akademij

Raugintos daržovės: ko jos vertos?: [į klausimus atsako ASU Žemės ūkio ir maisto mokslų instituto prof. dr. E.Jarienė/ parengė] R. Jagaitė

Vytauto Didžiojo universitetasŽemės ūkio akademij

Mitybos ekologija

Vytauto Didžiojo universitetasŽemės ūkio akademij

Ir vasaros stalui, ir žiemos atsargoms : [pokalbis su VDU Žemės ūkio akademijos Žemės ūkio ir maisto mokslų instituto direktore prof. E. Jariene]/ kalbėjosi] E. Leonovienė

Agronomijos fakultetasVytauto Didžiojo universiteta

Daržovių konservavimo būdas - rauginimas: [pokalbis su ASU Žemės ūkio ir maisto mokslų instituto prof. dr. E. Jariene/ kalbėjosi] R. Jagaitė

Vytauto Didžiojo universitetasŽemės ūkio akademij

New trends of management in the chain of food quality and safety

In the high-level Event, (12-13 October 2016, Brussels FOOD 2030: Research & Innovation for Tomorrow's Nutrition & Food Systems) one of the identified Food and Nutrition Security priorities was CLIMATE – the use of smart and environmentally sustainable food systems. In this context the natural resources (water, soil, land and sea) should be used sustainably within the planetary boundaries, so it could be available to future generations. The causes of soil destruction include chemical-heavy farming techniques, deforestation which increases erosion, and global warming. The earth under our feet is too often ignored by policymakers. "Soils are the basis of life," said Semedo, FAO's deputy director general of natural resources. "Ninety five percent of our food comes from the soil." Unless new approaches are adopted, the global amount of arable and productive land per person in 2050 will be only a quarter of the level in 1960, the FAO reported, due to growing populations and soil degradation. Soils play a key role in absorbing carbon and filtering water but soil destruction creates a vicious cycle, in which less carbon is stored, the world gets hotter, and the land is further degraded. Widely divergent standards of production, use and protection from hazardous pesticides in different countries are creating double standards, which are having a serious impact on human rights (Special Rapporteurs Hilal Elver, Baskut Tuncak GENEVA, 7 March 2017). The Special Rapporteurs pointed to research showing that pesticides were responsible for an estimated 200,000 acute poisoning deaths each year. The overwhelming number of fatalities, some 99%, occurred in developing countries where health, safety and environmental regulations were weaker. Chronic exposure to pesticides has been linked to cancer, Alzheimer’s and Parkinson’s diseases, hormone disruption, developmental disorders and sterility. Farmers and agricultural workers, communities living near plantationsVytauto Didžiojo universitetasŽemės ūkio akademij