The Use of Infrared Spectroscopy in the Investigation of Urolithiasis Ulilizarea spectroscopiei în infraroşu pentru investigarea urolitiazei

Abstract Infrared (IR) spectroscopy is a modern physical-chemical method suitable for the investigation of kidney stones composition. The application of this method in our wor

Orange and lemon peel powders as a bioelement source

The purpose of this paper was to evaluate the concentration of some bioelements from citrus peel powder. Peels powder was obtained by drying and grinding citrus peels as a by-product resulting after the preparation of some natural juices. The results obtained by atomic absorption spectrometry of Na, K, Ca, Mg, Fe, Mn, Zn and Cu, shows that the powders taken into the study contain important amounts of essential mineral elements, especially Ca and K (159-182 mg/100g, respectively 211-218 mg/100g) and also appreciable contents of Mg (15.3-23.4 mg/100g), Fe (18.1-34.1 mg/100g), Zn (9.34-11.8 mg/100g), Na (8.75-12.8 mg/100g), Cu (1.27-3.71 mg/100g) and Mn (1.32-2.03 mg/100g). The concentration of the analyzed mineral bioelements shows, in general, the following decreasing trend: K> Ca> Fe> Mg> Zn> Na> Cu> Mn

Dried figs as sources of essential microelements

The paper aims to determine the concentration of some microelements essential in cardiovascular sistem health from dried figs and evaluate their mineral intake. The concentrations of Fe, Mn, Zn and Cu were determined from samples of dried figs from the local trade, imported from different countries in the Mediterranean areas. The results obtained, by flame atomic absorption spectrometry (FAAS) method, show that these fruits contain important quantities of essential microelements, depending on fig providers: 22.1 - 32.5 mg/kg Fe, 4.14 - 12.73 mg/kg Mn, 4.53 - 10.20 mg/kg Zn and 3.95 - 9.16 mg/kg Cu. The analytical results obtained allowed the evaluation of the mineral intake of these fruits for men and women aged between 19 - 50 years. Thus, a consumption of 40 g of dried figs covers a large part of the need for microelements, as follows: 13.99% Fe, 13.39% Mn, 2.83% Zn and 28.07% Cu - for men and 6.22% Fe, 17.11% Mn, 3.89% Zn and 28.07% Cu - for men. These results show that the dried figs analyzed could be considered as sources with some essential microelements, especially in terms of Cu, Mn and Fe

Studies regarding obtainment and the characterization of different types of homemade chocolate with fruit addition

It is known that homemade chocolate is the most important and popular sweet product used in the diet of children and adults, due to its attractive taste and caloric value. The special nutritional qualities of chocolate are conferred by compounds with biological activity in its composition. The representative compounds from chocolate are antioxidants, macro- and micronutrients, sugar, and stimulants such as caffeine and theobromine. In our study we show how fruits addition can influence the physico-chemical properties of homemade chocolate. The used fruits were been frozen fruit. Experimental part is based on some physico-chemical determination (content of water, dry content, total mineral content et al.) in order to evaluate the nutritional characteristics of the product

Medicinal plants - important source of essential microelements

The purpose of this paper was to evaluate the concentration of some essential microelements (Fe, Mn, Zn and Cu) from the leaves of two plants: stinging nettle (Urtica dioica) and sage (Salvia officinalis), species of plants with multiple uses in the food and medical field due to their high content of compounds with beneficial action for organisms. Samples were obtained by washing, drying and calcination of fresh leaves. The results obtained by atomic absorption spectrometry regarding Mn, Fe, Zn and Cu concentration in sage and nettle leaves shows that the samples contains important amounts of essential microelements, Cu (1.72-1.87 mg/g), Fe (25.43-65.67 mg/g), Mn (7.86 – 9.30 mg/g), Zn (54.61 – 73.12 mg/g). The appreciable contents of essential microelements recommend the use of these plants as a supplementary source of essential elements

Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype

The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by adding of dry apple peels The apples are fruits with a rich content of ascorbic acid, and biominerals, and also have a high content of antioxidants. Our work has focused on evaluation of the sensory characteristics, biochemical, and nutritional characteristics a type of sausage obtained by adding of dry apple peels (sausage DAP). Sensory examination was performed by analyzing the appearance, texture and taste. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added dry apple peels) were: the content of humidity (%), ash (%), soduim chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausage obtained by adding of dry apple peels – sausages DAP) can be included in the category of secure products of consuming. This prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too

The Main Physical-Chemical Characteristics of Smoked Sausage

The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemical examination highlighted the content of moisture, fat, sodium chloride, nitrites and easy hydrolyzed nitrogen. Water content was under the maximum admitted limit of 58%. Medium fat value was 32.24%, by 5.76% under the 38% maximum limit. Medium sodium chloride content was 2.1%, under the maximum admitted limit of 3%. Easy hydrolyzed nitrogen registered a medium value of 26.71 mg NH3/100g product under the 45% maximum admitted limit. Nitrites content was 5.18 ppm, under the 7 ppm imposed limit. </p