Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology最新文献

Sulfur dioxide dinamic in Sauvignon Blanc and Neuburger dry white wines 长相思和纽伯格干白葡萄酒中的二氧化硫含量

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-11-15 DOI: 10.15835/buasvmcn-fst:2022.0012

A. Sîrbu, L. Tomoiagǎ, H. Răcoare, Florin Doru Şerbu, V. Chedea

{"title":"Sulfur dioxide dinamic in Sauvignon Blanc and Neuburger dry white wines","authors":"A. Sîrbu, L. Tomoiagǎ, H. Răcoare, Florin Doru Şerbu, V. Chedea","doi":"10.15835/buasvmcn-fst:2022.0012","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0012","url":null,"abstract":"The aim of this study is to evaluate the sulfur dioxide dinamic in two dry white wines Sauvignon blanc and Neuburger produced in Tarnave vineyard in order to check if there is any grape cultivar influence on this compound addition. Four wines (Sauvignon blanc 2018 and 2019 and Neuburger 2018 and 2019) were analysed for the free and total SO2 content during the four stages of vinification and storage: harvest, fermentation, maturation and storage for two years. At the maturation stage, for all these samples the following parameters were also measured: alcohol content (%), total acidity (g/L tartaric acid), volatile acidity (g/L acetic acid), dry extract (g/L), non-reducingdry extract (g/L), relative density at 20°C, total sugars (g/L), glucose and fructose (g/L). For the samples studied in this work, it was determined an increasing concentration of free and total SO2 starting with harvest continuing with fermentation, maturation, the firsty ear of storage and finishing with the second year of storage. Only for the free SO2 at the harvest stage, a cultivar influence was observed. In this study, the limits were between 6.25±1.25 mg/L and 32.55±1.25 mg/L for the dosed free SO2 and between 65.25±0.25 mg/L and 190.40±4.60 mg/L for total SO2. The analyzed wines kept their varietal characteristics and organoleptic properties, as Qualified Denomination of Origin (DOC) Târnave wines, with an admitted SO2 content.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75506184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Antioxidant Activity of Monofloral Honey and Its Awareness Among Urban Consumers in Slovakia 单花蜂蜜的抗氧化活性及其在斯洛伐克城市消费者中的认知

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-11-15 DOI: 10.15835/buasvmcn-fst:2022.0020

Peter Šedík, Kristína Predanócyová, C. Pocol, E. Ivanišová

{"title":"The Antioxidant Activity of Monofloral Honey and Its Awareness Among Urban Consumers in Slovakia","authors":"Peter Šedík, Kristína Predanócyová, C. Pocol, E. Ivanišová","doi":"10.15835/buasvmcn-fst:2022.0020","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0020","url":null,"abstract":"The main objective of this paper was to determine antioxidant activity in various types of monofloral honey produced in Slovakia and to identify consumer behaviour and awareness of biological activity of honey among urban consumers. Research is based on primary data obtained by conducting analytical research (DPPH and TPC) involving 37 samples of monofloral honey and consumer research (n =1940 Slovak honey consumers living in urban areas). Results showed that the highest antioxidant activity was detected in buckwheat honey and honeydew honey, while the lowest was indicated in acacia honey. Consumer research showed that 57.5% of respondents are aware of antioxidant activity in honey and 12,9% indicated that they are not aware of any biological activity. Urban consumers tend to consume honey few times per month or week. Higher annual consumption is typical for consumers older than 42 years. The most preferred honey is acacia honey followed by honeydew and linden honey. The majority of respondents seeks on the honey label information about honey type, producer and origin while the information about nutrition or additional information (website, social media etc.) are not so important.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81734783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Study of Nutraceutical Effects of the Whey Zonar and of Lyophilized Concentrate Obtained from Zonar in C26 Colon Carcinoma Grafted Subcutaneously in Balb/C Mice 乳清带及其冻干浓缩物对Balb/C小鼠C26结肠癌皮下移植的营养作用研究

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-11-15 DOI: 10.15835/buasvmcn-fst:2022.0002

A. Dreanca, O. Sárpataki, Andra Popescu, A. Toma, M. Moldovan, D. Prodan, A. Nagy, B. Sevastre, I. Marcus

{"title":"The Study of Nutraceutical Effects of the Whey Zonar and of Lyophilized Concentrate Obtained from Zonar in C26 Colon Carcinoma Grafted Subcutaneously in Balb/C Mice","authors":"A. Dreanca, O. Sárpataki, Andra Popescu, A. Toma, M. Moldovan, D. Prodan, A. Nagy, B. Sevastre, I. Marcus","doi":"10.15835/buasvmcn-fst:2022.0002","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0002","url":null,"abstract":"This paper investigates the nutraceutical properties of the whey Zonar and of lyophilized concentrate obtained from Zonar in C26 tumor bearing BALB/C mice. The experiment was conducted on 30 female mice, divided into 6 groups (n=5). Groups 4, 5 and 6 were injected subcutaneously with 1*106 C26 carcinoma cells. Groups 2,3, 5 and 6 received a diet based on Zonar products. The evolution of body mass and tumor volume was assessed weekly. At the end of the 21-day study, blood samples for hematological, biochemical and oxidative stress analysis were drawn and tumor tissue samples were collected for histopathological examination. After 21 days, a significant in vivo reduction of the tumor volume in groups 5 and 6 was recorded. The biochemical analysis showed Zonar's protective muscular effects, due to decreases of the creatine-kinase level in groups 5 and 6. Further investigations revealed an increased level of glutathione in all groups which received Zonar, eliciting its antioxidant potential. Histopathologically, increased necrotic areas highlighted the anti-tumoral effect of the synergism between Zonar and the lyophilized concentrate. The results of this experiment implies that whey Zonar & the lyophilized whey prevents tumor cachexia, as well as other cancer associated adverse effects.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73508621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Meat Safety and Quality of Broiler Chickens Supplemented with Thyme Essential Oil 添加百里香精油对肉鸡肉质安全的影响

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2021.0017

M. Hamada, M. A. Abd Eldaim, S. Fathalla, N. A. Al Humam, Ayman El Behiry, E. Albrecht

{"title":"Meat Safety and Quality of Broiler Chickens Supplemented with Thyme Essential Oil","authors":"M. Hamada, M. A. Abd Eldaim, S. Fathalla, N. A. Al Humam, Ayman El Behiry, E. Albrecht","doi":"10.15835/buasvmcn-fst:2021.0017","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0017","url":null,"abstract":"Ninety, one-day-old Cobb chicks were randomly divided into 3 groups, each with 3 replicates. A control group was fed a standard diet, whereas the other two treatment groups received a diet with 0.2 or 0.3 mL thyme essential oil (TEO) per kg of the diet for 21 days. The 0.3 group had more meat protein (P ≤ 0.048) than the control group, while the other meat constituents have not changed. Meat sensory parameters (external aspect, odour, colour, and elasticity) declined (P < 0.001), while meat quality parameters (pH, total volatile nitrogen TVN, thiobarbituric acid number TBA, peroxide value PV, and free fatty acids FFA) increased (P < 0.001), through storage of the groups. In TEO groups, improved (P < 0.001) meat overall scores, external aspect and muscular elasticity was observed compared to control. Quality parameters were improved (P < 0.001) including pH, TVN, TBA, PV, and FFA, compared to control during storage. TEO had no effect on heavy metal concentrations while reducing bacterial contamination in meat. TEO 0.2 samples were positive for Salmonella Kentuckey and Staphylococcus aureus, while TEO 0.3 group were free from pathogenic bacteria. Thyme essential oil can enhance quality, and safety of the chilled broiler’s breast meat.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91114239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer 麦芽醪pH和外源磷酸解酶对荞麦啤酒工艺中肌醇磷酸盐、可发酵糖和多肽谱释放的影响

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2021.0045

R. Duliński, Dagmara Poniewska

{"title":"The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer","authors":"R. Duliński, Dagmara Poniewska","doi":"10.15835/buasvmcn-fst:2021.0045","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0045","url":null,"abstract":"The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort supplemented with phosphorolytic enzymes. In this study, it was possible to enhance this effect by adjusting the pH of the mash close to the optimal for phytases, which resulted in a nearly 3-fold increase in myo-inositol concentration, while anti-nutritional phytate was reduced by nearly 75% with a mash pH value at 5.0 and supplementation with a cocktail of commercial phosphorolytic enzymes: Finase P and Finase AP. Changes in the polypeptide profile observed in subsequent wort at a reduced pH of the mash indicate the dominant position of polypeptides in the middle range of molecular weights (10-45 kDa). Ion chromatography coupled with amperometric and conductometric detection modes was used to observe the profile of the key components and the changes that occur in fermentation broths at different pH ranges.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84408629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of Lupine Allergen Presence in Some Food Products by Enzyme-Linked Immunosorbent Assay 酶联免疫吸附法研究某些食品中羽扇豆素过敏原的存在

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2022.0006

N. Günay, B. Er Demİrhan, B. Demirhan

{"title":"Investigation of Lupine Allergen Presence in Some Food Products by Enzyme-Linked Immunosorbent Assay","authors":"N. Günay, B. Er Demİrhan, B. Demirhan","doi":"10.15835/buasvmcn-fst:2022.0006","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0006","url":null,"abstract":"Lupine is a legume and important hidden food allergen. In the present study, our aim was to investigate the presence of lupine in some foodstuffs including 90 packaged food samples (breakfast cereals, oatmeals, biscuits, and chocolate) belonging to different firms in Turkey. Extraction and determination of lupine in all samples were made by the enzyme-linked immunosorbent assay (ELISA) technique. The presence of lupine was detected in 11 (12.22%) of 90 food samples. Lupine was not detected in the samples of breakfast cereal and oatmeal. The mean levels (±S.E) of positive lupine of biscuits and chocolate samples were found to be 1.53±0.18 mg kg-1 and 2.04±0.16 mg kg-1, respectively. It was declared on the labels of some of the analyzed products that they may contain traces of lupine. Lupine was detected in only one of these samples. There was no information about the presence of lupine on the labels of other lupine detected samples. As a result, the importance of the detection of allergen substances in terms of food safety, food quality, and public health and the importance of food labeling are emphasized in this study. Analytical methods for monitoring allergens in risky foods are important.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76815293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical composition, nutritional values, traditional uses of Tetrapleura tetraptera and Ricinodendron heudelotii and their pharmacological activities: an update review 四胸草和蓖麻的植物化学成分、营养价值、传统用途及其药理活性综述

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2022.0011

Olivette Laure Matafack Dongmo, Herve Tchoumbou Tadjoua, P. Telefo, Cristian Bianca Pocol, S. Andrei

{"title":"Phytochemical composition, nutritional values, traditional uses of Tetrapleura tetraptera and Ricinodendron heudelotii and their pharmacological activities: an update review","authors":"Olivette Laure Matafack Dongmo, Herve Tchoumbou Tadjoua, P. Telefo, Cristian Bianca Pocol, S. Andrei","doi":"10.15835/buasvmcn-fst:2022.0011","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0011","url":null,"abstract":"The exploration of the use of natural herbals drug, especially plant parts, is a major area of focus. Medicinal plants are being increasingly used to manage a wide numerous ailment. Tetrapleura tetraptera and Ricinodendron heudelotii are known among medicinal plants having beneficial effects due to their several biological activities. The fruits and seeds of these plants are mostly used in many parts of Africa as spice for flavoring soup and making stews. This update review focused on the phytochemical characterization, traditional used, nutritional values and biological activities of these species. Both are known to possess macro-and micro-nutrients. They are rich in majority to the phytochemical’s compounds including polyphenols, flavonoids, tannins, reducing sugar, saponins and alkaloids etc. Their activities have been reported positive by several authors for both alcoholic and aqueous extractions. The plants exhibited appreciable antioxidant, anti-inflammatory and good antimicrobial activities against the test microorganisms justifying their broad-spectrum use. The hypolipidaemian, hypocholesterolaemian and hypoglycaemic properties have been proven to be efficacy especially for the plant Tetrapleura tetraptera and much practice remains to be done with Ricinodendron heudelotii. The confirmation of these biological activities is related to the high content of bioactive molecules conferring beneficial properties to plants.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91269796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of Major Royal Jelly Proteins Stability and Ligand Binding by Differential Scanning Fluorimetry 差动扫描荧光法分析蜂王浆主要蛋白的稳定性和配体结合

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2021.0034

C. Mureșan, D. Dezmirean, Ramona Suharoschi, O. Pop, O. Borsai

{"title":"Analysis of Major Royal Jelly Proteins Stability and Ligand Binding by Differential Scanning Fluorimetry","authors":"C. Mureșan, D. Dezmirean, Ramona Suharoschi, O. Pop, O. Borsai","doi":"10.15835/buasvmcn-fst:2021.0034","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2021.0034","url":null,"abstract":"Royal jelly (RJ) is produced by the hypopharingeal and mandibular glands of bees. Up to 90% of the RJ proteins are the major royal jelly proteins (MRJPs) that exhibit biological properties. Protein stability is of interest for biotechnology and can be explored by using differential scanning fluorimetry (DSF). We tested the stability by using a fluorescence dye (SYPRO® Orange,1:1000 dilution) in the presence of different ligands for MRJP1 and MRJP2 at 2 µM concentration. The fluorescence intensities (FI) were measured using the Real-Time PCR System and were fitted as a function of temperature according to the Boltzmann equation to determine the melting temperature (Tm) at which the amount of folded and unfolded protein is equal. In general, ligands stabilize the protein when binding to it and increase the Tm. Due to the increased starting fluorescence of the oligomeric MRJP1, the Tm values were only determined for monomeric MRJP1 and MRJP2. ATP, histamine, and thiamine were shown to determine an increase of Tm for the monomeric MRJP1 in 20 mM Tris-HCl, pH 7.4, 150 mM NaCl. For the ligand ATP, the minimum limit of binding starts at 1.5 mM concentration, for the ligand Histamine it starts at 0.6 mM concentration, while for the ligand Thiamine it starts at 3 mM concentration.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73816445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of Carbapenem-Resistant Enterobacteriaceae from Chicken Meat by Advanced Modified ISO 21528-1:2017 Method 改进的ISO 21528-1:2017方法测定鸡肉中碳青霉烯类耐药肠杆菌科

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2022.0003

T. O. Kevenk, Z. Aras

{"title":"Determination of Carbapenem-Resistant Enterobacteriaceae from Chicken Meat by Advanced Modified ISO 21528-1:2017 Method","authors":"T. O. Kevenk, Z. Aras","doi":"10.15835/buasvmcn-fst:2022.0003","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.0003","url":null,"abstract":"Antibiotic resistance is critical today, and carbapenem-resistant Enterobacteriaceae (CRE) are the current reflection of this threat in terms of public health. Our study aimed to investigate the effectiveness of a known ISO method used to detect of CREs in chicken meat sold in the Aksaray Region. A total of 150 chicken samples (50 drumsticks, 50 breasts, and 50 wings) were analyzed in terms of CRE by modifying the ISO 21528-1:2017 method. For this purpose, meropenem and ertapenem powders were added into buffered peptone water and Violet Red Bile Glucose Agar at the resistance levels determined in EUCAST. At the same time, target DNA extraction was performed from all samples with a tissue isolation kit (Hybrigen) and stored for PCR to support and strengthen our results to compare the cultural method's results. According to the results of the cultural procedure, the existing flora of chicken meats was suppressed by antibiotic supplements, and no suspicious colonies were detected. Likewise, CRE was not detected in DNA samples obtained from 150 chicken meat samples. Carbapenem resistance, described as the last fortress, is today's significant public health problem. According to our results, CRE was not isolated in 150 chicken meat samples offered for sale in our region.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74092515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Phytochemical screening and antioxidant capacity of two berry cultivars, ‘Ruben’ and ‘Duke’, depending on their harvesting time 两种浆果品种“Ruben”和“Duke”的植物化学筛选和抗氧化能力，取决于它们的收获时间

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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology Pub Date : 2022-05-15 DOI: 10.15835/buasvmcn-fst:2022.000

R. Budău, A. Memete, A. Timofte, S. Vicaș

{"title":"Phytochemical screening and antioxidant capacity of two berry cultivars, ‘Ruben’ and ‘Duke’, depending on their harvesting time","authors":"R. Budău, A. Memete, A. Timofte, S. Vicaș","doi":"10.15835/buasvmcn-fst:2022.000","DOIUrl":"https://doi.org/10.15835/buasvmcn-fst:2022.000","url":null,"abstract":"Commercial berry production is an attractive industry worldwide, including in Romania because berries are a rich source of bioactive compounds with antioxidant capacity, thus becoming the most important functional and nutraceutical foods in our diet. The aim of our work was to characterize two different species, Saskatoon berry (Amelanchier alnifolia Nutt., Rosaceae) and blueberry (Vaccinium corymbosum L., Ericaceae), from the point of view of total phenols and anthocyanin as well as of antioxidant capacity depending on their harvesting time. The analyzed cultivars ‘Ruben’ and ‘Duke’ were cultivated in the North-West of Romania, the first cultivar has been officially introduced in Romania in 2018. The results show that ‘Ruben’ cultivar is richer in bioactive compounds compared with ‘Duke’ cultivars. The level of total phenols of ‘Ruben’ cultivar was 297.937 ± 4.30 and 347.412 ± 14.13 mg GAE/100 g fw (fresh weight) at early and full ripening time, respectively. The highest anthocyanins content was found in ‘Ruben’ cultivar (410.659 ± 52.88 mg/100 g fw) at full ripening time. Also, the high values of antioxidant capacity determined by four different methods (DPPH, FRAP, ABTS, CUPRAC) was recorded in the case of cultivar ‘Ruben’. Both blueberry cultivars ‘Duke’ and ‘Ruben’ are rich sources in bioactive compounds such as phenolics, especially anthocyanins. The blueberries harvested at full ripening period provided the highest level of total phenols and anthocyanins compounds. These compounds act as powerful antioxidants and thus they could improve the health status of the human body, or can be used by food and nutraceutical manufacturers.","PeriodicalId":44020,"journal":{"name":"Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca-Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.7,"publicationDate":"2022-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76784794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5