Trace element levels of three mushroom species

Abstract The aim of this study was to determine Cu, Fe and Cr contents of three species of fresh mushrooms and canned mushrooms: white and brown champignon (Agaricus bisporus) and Pleurotus Ostreatus. Were analyzed various plant parts: stem, cap and cuticle of fresh mushrooms and only stem and cap for canned mushrooms. The levels of trace metals of mushroom samples collected from regions of Romania, Poland and Turkey were determined by UV/Visible spectrometry -standard addition method after digestion method. The contents of investigated trace metals in mushroom samples were found to be in the range of 0.01 -2.26 mg/Kg for chromium, 2.02 -430.67 mg/Kg for copper and 240.40 -7952.89 mg/Kg for iron. The iron content was found to be higher than those of the other two minerals in all the samples. Mushrooms species in the highest levels of trace elements were found white champignon for Cu and Fe and brown champignon for Cr

Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different Brewing Times

The purpose of this study was to investigate the antioxidant capacity of different tea plant: mint, linden, chamomile, St. John’s wort, green and black tea in relation to total phenolic content. The antioxidant capacity of the tea infusions at different brewing times was determined using DPPH assay while the total phenolic content (TPC) was assessed using the modified Folin-Ciocalteu method. The results showed that there were significant statistical differences in antioxidant capacity depending on infusion time, according to one-way ANOVA analysis. Leaves used as components of tea infusions were analyzed by FAAS for their content of iron and copper in the dry product and in the infusion. The correlation between TPC and DPPH capacity of tea plant infusions was evaluated by Pearson correlation matrix. Total phenolics compounds content was positively and significantly correlated with DPPH capacity for all infusions time. Significant correlation was observed between TPC and the copper concentration (p < 0.05). Consequently, the correlations between the physicochemical parameters, TPC, DPPH capacity, Fe and Cu content suggested that the TPC may be a good indicator of the DPPH capacity in the tea infusions and also, suggested the influence of antioxidant compounds on mineral bioavailability

The quality control of some dermo-cosmetic products

Abstract This paper refers to the quality analysis of three dermo-cosmetic products: two face creams and a biphasic solution used for skin cleaning: a treatment cream for acne complexion, an anti-irritating soothing cream and a matifying purifying lotion. The following characteristics have been investigated: aspect, smell, colour, solubility, type of emulsion, stability test at certain temperatures (4°C and 40°C), pH, melting point, water, volatile substances and total fats contents, acidity, ester index, saponification index, iodine index, peroxide index, microbic carriage, metal traces (determined by ICP-MS method). All analysed dermo-cosmetic products have appropriate physico-chemical characteristics. The analyses made for determining the microbial charge have proven that the three dermo-cosmetic products do not contain any aerobic pathogen germens or micromicetes, Staphylococcus aureus and Escherichia Coli. The ICP-MS analysis has proven that the dermocosmetic products do not contain traces of Hg and Pb

Quality control of distilled beverages

Abstract The aim of this research is to characterize some distilled drinks commercially available on the market (brandy, gin, vodka, whiskey) and some distilled beverages provided by private manufacturers (palinca made in copper, aluminum and stainless steel distillation apparatus). For this purpose the alcoholic concentration, the dry extract, the total acidity, the ash content and copper level were determined. The alcoholic concentration was measured using the picnometer method and the copper content was determined by UV-VIS molecular absorption spectrometric method. This study shows that the distilled beverages commercially available on the market can be discriminated from palinca, a homemade brandy using the differences between the obtained results