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In Caraș-Severin County, Romania, the integration of sustainable agricultural practices with organic dairy production represents a unique opportunity to promote agro-tourism farms and guesthouses. This study examines the synergy between the chemical composition of pastures from three farms in different alleys and the impact on the chemical composition of dairy products produced on those farms. Thus, the comparative analysis of two types of traditional cow's cheeses (soft and mature) from three different areas of Caraș-Severin County was pursued, as well as of the feed given to the animals from which the raw material for obtaining the cheeses originated. Initially, the physicochemical profile of the pastures (fresh grass and grass hay) was analyzed in terms of proximate composition (moisture, lipids, proteins, ash and carbohydrates), and the content of bioactive compounds (total polyphenols, antioxidant activity using the DPPH method). The proximate composition of the cheese samples, including moisture, lipids, proteins, ash and carbohydrates was analysed, and the content of fatty acids. A correlation was also made between the content of bioactive compounds in feed samples and fatty acid profile of the cheese samples. Our findings demonstrate that the geographical area and the chemical composition of the pasture have a considerable influence on the physicochemical characterization and fatty acid composition of the cheese. The cheese from the mountain area had a higher fat, protein and polyunsaturated fatty acid content compared to the samples from the hill and plain areas. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes. [ABSTRACT FROM AUTHOR]

The present article emphasizes the influence of forest vegetation on improving the content of toxic elements from soil, increasing the content of micro and macro elements as well as correlating these variations with characteristics of forest vegetation from the studied areas—Moldova Nouă waste heaps, South-West Romania. The research involved comparing and observing the differences in the content of micro, macro, and toxic elements (Fe, Pb, Zn, and Cd) between the soil of waste heaps from Moldova Nouă from areas with forest vegetation and the content of these elements analyzed 31 years ago during the projection of afforestation works, when forest vegetation was missing. The differences were correlated with stand characteristics of forest vegetation. We observed a significant increase for Fe and a significant decrease for Zn and Cd. The influence of forest vegetation of the variation on the soil's chemical composition was studied for the chemical elements that previously showed significant differences (Fe, Zn, and Cd). The averages of the statistically significant differences for the concentration of each analyzed element (Fe, Zn, and Cd) were correlated with the characteristics of the stands from the studied sampling points. The variation in time for Fe, Zn, and Cd and actual content of P, Cu, Mg were correlated especially with the average height of trees. [ABSTRACT FROM AUTHOR]

Moringa oleifera is a multi-purpose plant that is a major benefit to nutrition and health. Thanks to its nutritional properties, it can be used as a functional ingredient in bakery products. To achieve this, it is important to know the impact that this flour could have on the rheological and technological characteristics of bakery products. Thus, this study aimed to evaluate the rheological characteristics of four (4) types of moringa/wheat composite flours compared to wheat flour. The four composite flours formulated contained 2.5%, 5%, 7.5%, and 10% moringa flour respectively. Rheological analysis was carried out using the Mixolab according to the Chopin protocol. The results showed that the composite flour had better water absorption (60%) than wheat flour (55.8%). On the other hand, the higher the moringa content in the composition of the composite flours, the shorter the dough stability time. The water absorption index was higher in composite flour than in wheat flour. On the other hand, wheat flour had better gluten and mixing indices than composite flours. It was also found that maximum viscosity during heating, starch stability, and starch retrogradation were better for wheat flour than for composite flours. Given all this information, it should be noted that the substitution of wheat flour with different percentages of moringa flour improved certain rheological properties of the doughs, but also had an impact on other properties. However, the composite flour with 2.5% moringa was the best composite flour, with values close to those of wheat flour. It should therefore be remembered that moringa can be used as a substitute for wheat flour in bread products, but with a substitution rate of no more than 2.5% to retain their rheological properties. [ABSTRACT FROM AUTHOR]

This paper presents the study of the rheological properties of composite flours with functional potential in bakery obtained by replacing wheat flour with chickpea flour and adding fiber from oats. Chickpea flour has been used for the partial substitution of wheat flour in percentages of 10-25%, adding certain percentages of oat fibers (2-5%) to further increase the functional potential. The rheological properties of composite flours were analysed using MIXOLAB system by CHOPIN. The results shown that the higher the quantities of fiber and chickpeas, the lower the stability time of the dough and the stability times obtained for the different flours ranged from 7.97 to 6.55 min. Also, it was suggested that the gradual addition of chickpeas to wheat flour would weaken its protein quality. Even if there are some changes in the rheological behavior of chickpea-based composite flours, the present study indicates the possibility of successfully using this flour in bakery in order to increase the nutritional and functional value of the products. [ABSTRACT FROM AUTHOR]

Introduction Lupinus spp. are herbaceous perennial flowering plants included in the Fabaceae family. Among the approximately 200 species belonging to this genre, Lupinus albus L., also known as white lupin, Lupinus angustifolius L., and narrow-leafed lupin or blue lupin, represent two of the most studied species due to their intense culinary use and potential biological activity. The intention of the study was to characterize total phenolic content, perform FTIR analysis, and antiproliferative effects against A375 human melanoma cells extracts obtained from germinated and ungerminated seeds from Lupinus albus L. and Lupinus angustifolius L. Material and methods Total phenolic content was assessed using the Folin-Ciocalteu colorimetric method. FTIR spectra were carried out by a Shimadzu Prestige-21 spectrometer in the range 400–4000 cm-1, using KBr pellets and resolution of 4 cm-1. Antiproliferative capacity was screened by employing the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) and scratch assay methods. Results The study showed increased values corresponding to total phenolic content for the germinated extracts. FTIR spectra confirmed the presence of genistein and main cinnamic acids derivatives (ferulic, caffeic, rosmarinic, and coumaric acids). All tested extracts showed weak antiproliferative potential against A375 human melanoma cells. Conclusions Germination increased the amount of bioactive compounds in the seeds of the two studied species of lupin. FTIR analyses provided an important fingerprint of the chemical composition.

Carrot (Daucus carota L.) is one of the most important root vegetables cultivated worldwide, due to its nutritional valueand the phytochemicals content which promotes health. Carrot root is a rich source of carotene, carbohydrates, fiber, minerals, vitamins and other biologically active compounds. The processing of carrot root involves the production of waste such as carrot pomace, which can represent a good source of important nutritional and bioactive compounds. The objective of this work was to evaluate the nutritional content of carrot pomace resulting as a byproduct of obtaining carrot juice from carrots sold in local agro-food markets. The results obtained showed that the analyzed dried pomace carrot contains important amounts of nutritional compounds that vary depending on the origin of the carrot: 49.02-53.16% carbohydrates, 25.61-31.88% fiber, 5.48-6.95% minerals (ash), 6.32-7.34% protein, 0.88-1.36% fat. The highest fiber potential was recorded in the case of samples from the batch cultivated in Dudestii Noi, while carrot samples grown in Timisoara recorded the highest intake in proteins, lipids, minerals and carbohydrates. The values of the nutritional parameters suggest the use of dried pomace carrot to obtain products with added nutritional value. The superior use of carrot pomace, as a secondary product, can be an ecological way of limiting the waste resulting from the processing of carrot roots. [ABSTRACT FROM AUTHOR]

The utilization of foliar fertilizers has become a fundamental management tool in intensive and super-intensive orchards. For this experiment, five peach genotypes ("DDD 67", "Maria Bianca", "Eureka", "HB 19-9" and "Tokinostate") were studied. Each genotype was treated with four different foliar fertilizers, two organic and two chemicals, during three separate growth phenophases. The genotypes were divided into five groups from which one group functioned as the experimental control and received no foliar treatment. In the case of the analyzed genotypes, the fertilizers, especially the biological ones, had significant positive influences on the internal characteristics of the fruits. Regarding the soluble solid content, in all genotypes, except "HB 19-9", better results were obtained in the case of biological fertilizers usage, especially the Cropmax fertilizer. The highest values of total polyphenol content, in all genotypes, except "Eureka", were also obtained in the case of biological fertilizers usage. [ABSTRACT FROM AUTHOR]

Currently, epidemiological studies have shown that plant-based diets reduce the risks of developing chronic diseases. In this sense, legumes are one of the most important food categories. They have been widely cultivated and used as staple food sources to cover protein and energy needs throughout human history. Legume seeds are used as a source of protein, lipids and dietary food in human and animal food and are also used as a source of protein, lipids and dietary foods and are also adapted to marginal soils and climates. In many regions of the world, legumes are the only source of dietary protein and have been used as an effective substitute for animal protein at a lower cost. In addition, legumes have been shown to contain a large number of bioactive compounds with potential health benefits such as the prevention of coronary heart disease, cancer and diabetes. These compounds include oligosaccharides, phenols and alkaloids. The interest in these compounds is due to their possible beneficial applications as metabolic, hormonal and digestive system regulators, as well as prebiotics, therefore it is of great interest to know legumes as functional foods and the importance of their bioactive compounds. [ABSTRACT FROM AUTHOR]

Featured Application: The paper has application potential in the bakery and related industries, considering that the proposed technological solutions can be implemented in the profile units in order to diversify the assortment range of flour products. To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate that baobab flour (BF) and buckwheat flour (BWF) work together to enhance the nutritional properties of the cookies, in that nutrients that BWF is deficient in, BF provides sufficiently, and vice versa. BF is rich in minerals and carbohydrates, while BWF contains comparatively higher fat and protein levels. As for macro- and micro-elements, potassium (K) is the predominant macro-element in BF and BWF, with 13,276.47 ± 174 mg/kg and 1255.35 ± 58.92 mg/kg, respectively. The polyphenol content is higher in BF than BWF, at 629.7 ± 0.35 mg/100 g as opposed to 283.87 ± 0.06 mg/100 g. Similarly, the total flavonoid content and antioxidant activity of BF was greater than that of BWF, while BF exhibited 213.13 ± 0.08 mg/100 g and 86.62 ± 0.04%, in contrast to BWF, which had 125.36 ± 1.12 mg/100 g and 79.72 ± 0.01%, respectively. BF significantly enhanced the phytochemical composition of the cookies, with the richest sample being BBC3 containing 30% baobab. Buckwheat and baobab have the most abundant phenolic compounds of rutin and epicatechin, respectively. About the analysis of sensory attributes of the cookies, the partial substitution of BWF by BF of up to 20% (BWF3) significantly increased the scores for all attributes. Indeed, the appearance (physical aspect of the cookie: whether it is firm or not) and color (influence of baobab addition on cookie coloration) of the cookies were significantly improved with the addition of BF of up to 20%, but above 20% they were less appreciated. Similarly, up to 20% BF, the texture, flavor, and overall acceptability of the cookies were significantly improved. Taste, on the other hand, was not significantly improved, maybe due to the acidic taste provided by the baobab. [ABSTRACT FROM AUTHOR]

This study aimed to design innovative pasta formulations with improved functional properties starting from a basic matrix consisting of a mixture of barley and oat flour which was fortified by including sea buckthorn powder in the recipe. For this purpose, in the novel pasta formulations, the barley/oat flour was replaced with sea buckthorn powder in proportions of 5, 10, 15, 20, and 25% (w/w). After preparation, pasta formulations were assessed in respect of proximate composition, total phenolic content, total flavonoid content and antioxidant activity expressed by ferric reducing antioxidant power (FRAP) value and the inhibition percentage of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results showed that the content of analyzed bioactive compounds and antioxidant properties of innovative pasta formulations increased significantly (p < 0.05) by using the sea buckthorn powder in the recipe. The highest increase for all investigated parameters was recorded for pasta in which barley/oat flour was substituted with 25% of the sea buckthorn powder. The obtained results reveal the desirability of using sea buckthorn to develop novel pasta formulas with enhanced functionality. [ABSTRACT FROM AUTHOR]

The paper aims to study the nutritional and sensorial properties of bakery products fortified with lupin sprouts. The lupin seeds were germinated, and the sprouts collected after 14 days of germination were dried and ground. Wheat flour mixed with different percentages of sprout flour (10-30%) was used to obtain bun-type bakery products obtained from leavened dough. The proximate composition (proteins, lipids, mineral substances, carbohydrates), macro and microelements composition and the content of total polyphenols, as well as the antioxidant activity of fortified products was determined. The obtained results showed that the maximum mineral content was recorded in the case of buns with 30% (2.225%). The content of total polyphenols varied between 8.0-28.9 µM GAE/g.d.m.) and antioxidant activity (2.52-9.44 µM Fe2+/g d.m.). Elemental composition highlighted an increase of Cu (0.873-1.382 ppm), Ni (0.647-1.348 ppm), Mn (0.622-283.409 ppm), Fe (2.182-12.197 ppm), Zn (3.440-14.133 ppm), Na (607.973-851.325 ppm), Mg (165.781-389.073 ppm), Ca (451.163-502.318 ppm), K (202.683-420.596 ppm) with the percentage of lupin sprouts addition. Sensorial analysis showed that the addition of 10% lupin sprouts was appreciated by consumers regarding all the sensory parameters analyzed. [ABSTRACT FROM AUTHOR]

As one of the most widely used acidic condiments in the world, vinegars have demonstrated physiological functions. Due to their polyphenol content, blueberries (Vaccinium myrtillus L.) are a valuable source of natural flavours and antioxidants for vinegar production. Ultrasound treatment is recognized as an effective technique for improving the extraction yield of bioactive compounds from various plant materials. The aim of this research was to investigate the antioxidant properties of experimental vinegar variants obtained by an innovative manufacturing recipe using an alcoholic substrate containing blueberry juice for a rapid initiation of acetic fermentation. The substrate was subjected to ultrasound treatment at a frequency of 20 kHz and an amplitude (A) of 40%, 60%, and 80% for 3, 4, and 5 min. Under these conditions, total polyphenol content (TPC), total anthocyanins content (TAC), antioxidant activity based on ABTS and DPPH assays, as well as the sensory attributes in blueberry-vinegar formulations, were evaluated. The level of TPC and TAC and the antioxidant activity of the developed vinegar variants were optimized using response surface methodology (RSM). The obtained results revealed that ultrasound treatment resulted in increased TPC and TAC and improved antioxidant properties and sensory characteristics of blueberry vinegar. Our data revealed that the optimum values of the ultrasound treatment parameters were amplitude A: 78.50% and time t: 3.96 min. The following predicted values were determined for the main parameters: TPC: 628.01 mg GAE/L, TAC: 22.79 mg C3G/L, ABTS: 391.7 μmol/100 mL, and DPPH: 229.17 μmol/100 mL. The results of this study recommend the integration of both the use of an alcoholic substrate containing blueberry juice and the application of ultrasound treatment in vinegar production as innovative technological interventions with practical applicability for a rapid initiation of acetic fermentation and for improving the antioxidant properties of blueberry vinegar. In addition, RSM can be considered a valuable tool to optimize the ultrasound treatment's effect on the antioxidant properties of the vinegar formulations. [ABSTRACT FROM AUTHOR]

Ephedra alata Decne. belongs to the Ephedraceae family. It is a species of Ephedra that grows mostly in the desert. Today, the main importance of Ephedra species in the medical field is due to the presence of the alkaloids derived from phenyl-alanine, which act on the sympathetic nervous system as a sympathomimetic. The aim of this study was to conduct a phytochemical characterization of the hydroalcoholic extract of the aerial part of Ephedra alata Decne., which is indigenous to Tunis, that involves the total phenolic content, individual phenolic content, and antioxidant activity as well as a biological screening for the evaluation of the antimicrobial, antifungal, antiproliferative, pro-apoptotic, and cytotoxic potential against the MCF-7 breast cancer cell line. The results show that the hydroalcoholic extract contains polyphenolic phytocompounds (156.226 ± 0.5 mgGAE/g extract) and elicits antioxidant activity (7453.18 ± 2.5 μmol Trolox/g extract). The extract acted as a bacteriostatic agent against all tested bacterial strains, but was bactericidal only against the Gram-positive cocci and Candida spp. In the set experimental parameters, the extract presents antiproliferative, pro-apoptotic, and cytotoxic potential against the MCF-7 human breast cancer cell line.