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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 potato peel waste, a by-product resulting from the processing of potato tubers, contains available amounts of nutritional and biologically active compounds essential for the health of the human body. The analyzed potato peel powder contains important amounts of nutritional compounds, especially increased amounts of carbohydrates, total mineral content, sufficient protein and fiber content and reduced amounts of moisture and fats. Previous research on the proximate analysis composition reveals that this by-product is an excellent resource of nutritional and bioactive compounds such as minerals, carbohydrates, proteins, dietary fibers, reduced fat content, and other valuable phytochemicals. This paper presents the preliminary results obtained from the analysis of potato peels obtained by peeling potato tubers sold in the local agro-food markets from Timisoara city. The results obtained: 4.78-6.82% moisture, 5.11-6.57% ash, 9.54-12.86% protein, 1.02-1.92% fat, 12.11-14.95% fibers, and 59.64-68.71% carbohydrates suggests the use of peel powder as a natural additive in food with added value or as an alternative source in animal feed ingredients. In addition, the superior utilization of this by-product as food products, pharmaceutical ingredients, low-value animal feed or as agricultural fertilizer can reduce the load of potato peel waste on the environment pollution and serve the pharmaceutical and food sectors businesses. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the physical, chemical and rheological characteristics of vegetable milk of soybean and almond (homemade prepared, and some types of plant milk purchased from Romanian supermarkets). Vegetable milk is a colloidal solution obtained in the form of water extract from swollen and ground soybeans or other grains (rice, oats, almonds a.o.). The vegetable milk samples (soymilk and almond milk) were prepared from analyzed grains and then a set of chemical and physical characteristics of the milk were assessed. The present study paper investigated the moisture and total dry content substance (TDC), total mineral content - ash content, macronutrients content (fat, protein and carbohydrate content) for soybeans, almonds and vegetable milk samples. [ABSTRACT FROM AUTHOR]

The paper refers to certain aspects of risk that have influenced the climate changes of the last two decades, especially after the year 2000. Updated data from the representative meteorological stations belonging to the Banat-Crișana Regional Meteorological Centre are presented. More extensive research was carried out in the case of thermal regime, pluviometric regime, and wind regime, regarding the evolution and deviations of these parameters in western and southwestern Romania compared to the national level. From 1960 until now, average temperatures have increased by up to 1.5°C in the Banat area and by 2-3°C in southern Romania, especially in the summer months. It is also worth noting the anomalies that occurred after 2000. At national level, 2019 was the warmest year. In the period 2012-2022, the most positive thermal anomalies were recorded (0.7-1.9°C), making it the warmest period of 10 consecutive years in the history of meteorological measurements recorded in Romania, with negative effects on soil cover and agriculture. [ABSTRACT FROM AUTHOR]

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 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]

The values obtained give us a series of information related to the factors present in the soil, factors that affect or limit the fertility and quality of these soils, such as: humus content, reaction, degree of settlement, etc. whose knowledge is particularly important because a series of improvement or limitation measures can be taken in time allowing the practice of sustainable agriculture. In the current context of climate change, both soils and crops are particularly vulnerable to a series of changes and environmental factors. In this context, the sustainable use of soils aims at improving soil quality and obtaining higher and qualitatively significant productions. This can only be achieved by knowing soil physical, physical-mechanical and chemical properties. This paper shows a series of soil properties, such as texture, densities, porosities, pH, humus content, total nitrogen content (%), mobile phosphorus (ppm), mobile potassium (ppm) content and soil settlement degree (%) in the seven types of soil identified within the studied perimeter. [ABSTRACT FROM AUTHOR]

Potatoes play an important role in ensuring global food security. The potato peel, resulting as a by-product from the processing of potatoes, still contains available quantities of nutrient compounds, among which the mineral elements are counted. The purpose of this study is to determine the mineral profile of the potato peel obtained by peeling some local potatoes, in order to use them to enrich the mineral intake of some food products. The total concentrations of Na, K, Ca, Mg, Fe, Mn, Zn and Cu potato peel from potatoes sold in agro-food markets from Timișoara city (Romania) were determined. Preliminary results revealed that 100g of dried potato peel contain appreciable amounts of essential elements: 38.60-82.30 mg/100 g Na, 1856-2531 mg/100 g K, 155-201 mg/100 g Ca, 122-193 mg/100 g Mg, 4.62-10.88 mg/100 g Fe, 0.64-1.22 mg/100 g Mn, 1.61-2.53 mg/100 g Zn, 0.78-1.60 mg/100 g Cu. These values suggest that these by-products, after proper processing, could be introduced into the diet as a source of essential minerals. [ABSTRACT FROM AUTHOR]

Apples and especially their skin are associated with multiple health benefits by preventing disease and maintaining overall health. Apple peel, considered as a by-product of apple processing during the preparation of sauces, apple preserves, dried rings and purees, is a rich source of carbohydrates, total dietary fiber, minerals as well as various phytochemicals, mainly polyphenols. Due to the increased content in nutritional compounds and other biologically active substances, apple peels represent an ingredient to be taken into account for the enrichment of the nutritional and therapeutic benefits of some food products. The purpose of this study was to obtain and analyze some nutritional parameters of apple peel powder by using native varieties apples grown in unpolluted areas. The concentrations of moisture, minerals (ash), proteins, fats, carbohydrates and dietary fibers were determined from three batches of summer apples grown in hilly areas of Caras-Severin County (Romania). The preliminary results obtained: 4.56 - 6.02% moisture, 2.56 - 3.62% minerals, 3.86 - 4.94% proteins, 3.11 - 4.03% fats, 35.15 - 38.31% dietary fibers and 61.78 - 65.44% carbohydrates, show that apple peel powders analyzed contain increased amounts of carbohydrates and dietary fibers, significant amounts of minerals and low protein and fat content. These values recommend the inclusion of dried apple peels in different food products. In addition, the superior valorization of apple peels resulting as a by-product from apple processing, offers an advantageous solution for reducing environmental pollution. [ABSTRACT FROM AUTHOR]

Water is the ubiquitous substance in nature (in all existing materials on the earth and every living creature) and is an essential substance for life. Water plays an essential role in the physical and chemical functions of living organisms. The water content is important for the processing and handling of the following product categories: food, pharmaceutical, cosmetic, personal care, household products, etc. Also, water has an important role in various industries such as in the various branches of the food industry, the pulp and paper industry, the pharmaceutical industry, etc. The water content of certain materials can be very difficult to determine due to the complexity of the water molecule and its strong intermolecular bonding capabilities. Most of the time, the measuring water content is better defined by measuring moisture content. [ABSTRACT FROM AUTHOR]

Vegetables occupy an important place in the diet of modern man, these being rich sources of phytonutrients: vitamins (C, A, B1, B6, B9, E), minerals, dietary fiber and phytochemicals. Fresh root vegetables are a rich source of minerals, some of which are essential for the proper functioning of the human body. This paper aims to determine the mineral profile of some root vegetables and evaluate their mineral intake in the daily diet. The concentrations of some essential elements were determined: K, Ca, Mg, Fe, Mn, Zn, Cu and toxic: Pb and Cd, from fresh root vegetables (parsley, carrot and celery) sold in the local market. The results obtained from the analysis of mineral elements show that the fresh root vegetables studied contain significant amounts of unevenly distributed essential elements, depending on the species, the nature of the analyzed element and their origin: 1524 - 3375 mg/kg K, 308 - 352 mg/kg Ca, 181 - 331 mg/kg Mg, 5.75 - 8.27 mg/kg Fe, 1.20 - 2.87 mg/kg Mn, 2.97 - 7.67 mg/kg Zn, 0.70-1.29 mg/kg Cu. Lead and cadmium, heavy metals with pronounced toxicity, have been identified in very small quantities, below the toxicity limits provided by law (0.1 and 0.05 mg/kg for Pb and Cd, respectively). To evaluate the mineral intake, it was found that a consumption of 200 g fresh vegetable covers a large part of the recommended mineral requirement for people aged 19-50 years: 6.48 - 14.36% K, 6.16 - 7.05% Ca, 8.62 - 15.75% Mg, 14.38 - 20.67% Fe, 10.43 - 24.93% Mn, 5.39 - 13.94% Zn and 15.63 - 28.67% Cu - for men and 6.48 - 14.36% K, 6.16 - 7.05% Ca, 16.98 - 20.67 % Mg, 6.39 - 9.19% Fe, 13.33 - 31.85% Mn, 7.42 - 19.17% Zn, 15.63 - 28.67 % Cu - for women. These data confirm that fresh root vegetables can be considered as sources of essential elements and could be considered as additional sources of macro and microelements. [ABSTRACT FROM AUTHOR]

The paper aims to study the antifungal and antimycotoxigenic effect of some essential oils (garden thyme, oregano, coriander, dill and fennel) on wheat seeds. In order to test the protective effect associated with treatment with essential oils (EOs), wheat seeds naturally contaminated with deoxynivalenol (DON) were sprayed with different concentrations of EOs, and after 7 days and 14 days the seed contamination index (SCI), fungal genera and DON content were determined. The obtained results showed that the seed contamination index (SCI), after one week of treatment, is higher than control in case of fumigation of wheat seeds with oregano and fennel essential oil and lower than control in case of coriander, thyme and dill essential oils. The predominant fungal species in this phase are: Fusarium, Cladosporium and Rhizopus. Two weeks after treatment, it is observed that the treatment with essential oils provides fungal protection. SCI is maximum in the case of control and the potential to inhibit micellar colonization increases in the order: fennel

This paper presents the results obtained in determining nutritional parameters from three local varieties of dark chocolate with the addition of cocoa mass, recognized as a tradition on the local market. The total contents of fats, proteins, carbohydrates, minerals and moisture were determined from three brands of local dark chocolate, with different contents of cocoa mass: 40, 70 and 80%, sold in Timisoara markets (Romania). The results obtained: 4.27 - 11.32% protein, 39.12 - 43.61% fats, 26.8 - 59.2% carbohydrates, 1.22 - 1.39% moisture and, 1.72 - 2.24% minerals, dark chocolate brands contain significant amounts of nutritional facts, which provides a large part of the body's nutritional and energy needs. In addition, due to the high content of cocoa, this dessert has increased amounts of antioxidants and other biologically active substances with beneficial effects on aging, oxidative stress, regulation of blood pressure, atherosclerosis, etc. The beneficial effects of dark chocolate consumption are influenced by increasing the cocoa content in chocolate. [ABSTRACT FROM AUTHOR]

Since ancient times, herbal tea is one of the most consumed beverage around the world, after water. Traditional medicinal plants are used to obtain a wide variety of tea types, with beneficial effects on the nutritional and health status of the population. Herbal teas obtained from medicinal plants, depending on the type of plant used for preparation, have multiple therapeutic properties. They can be consumed both in the form of infusions, decoctions and macerated like food or as a natural remedy for many varieties of diseases. The paper describes four common medicinal plants: chamomile (Matricaria chamomilla), peppermint (Mentha x piperita), hypericum (Hypericum perforatum) and linden (Tilia x europaea) with their physicochemical and therapeutical properties, the way of preparation and administration, also literature data of some macro and microelements content in some herbal teas and their infusions. The main purpose of this study is to determine the concentration of some essential mineral elements from some herbal infusions used more frequently in the preparation of medicinal teas: mint (Mentha x piperita), chamomile (Matricaria chamomilla), hypericum (Hypericum perforatum) and linden flowers (Tilia x europea). The concentrations of six bioelements were determined by atomic absorption spectrometry in the acetylene flame: Ca, Mg, Fe, Mn, Zn and Cu. The obtained results show that the analyzed tea infusions contain significant amounts of Ca (6.20 - 12.29 mg / 200 ml) and Mg (1.77 - 2.69 mg / 200 ml) and appreciable Fe (32.72 - 52.02 μg / 200ml), Mn (64.07 - 88.12 μg / 200 ml), Zn (16.67 - 93.80 μg / 200 ml) and Cu (8.75 - 21.91 μg / 200 ml). The results obtained for the evaluation the mineral intake of tea infusions, in the conditions of the present experiment, show that the degree of coverage of the daily mineral requirement, corresponding to a daily consumption of 400 ml of tea, shows low values between: 1.20 - 2.46% - for Ca, 0.86 - 1.70% - for Mg, 0.36 - 1.74% - for Fe, 5.57 - 9.79% - for Mn, 0.30 - 2.34% - for Zn and 1.94 - 4.86% - for Cu. Therefore, these teas cannot be considered as additional sources of essential elements. [ABSTRACT FROM AUTHOR]

In the food processing industry, tomato is a basic vegetable ingredient, widely used in many products such as juices, soups, sauces and ketchups. Increasing market demand for fast food products often served with many tomato sauces has encouraged tomato processing industry. A widely product used in all countries due to its nutritional, stimulating qualities is given by bolognese sauce. The purpose of this paper was to carry out a study on the nutritional and sensorial values for some varieties of Bolognese sauces commercialized in Timisoara supermarkets, compared with two tomato sauces: sauces with meat (mixture of beef and pork) and sauces with vegetables, prepared according to the own recipe. Bolognese sauce (Ragu) is a culinary dish dating back to the 18th century, originating in northern Italy, in the Bologna city, as it is also called. In Bologna, the sauce requires a thin beef fillet, combined with pancetta, butter, onion and carrot. The following parameters were highlighted: energy value, total fat content, carbohydrates, proteins, dietary fiber. Also, the sensory analysis of the two varieties of sauces experimentally obtained, was performed. Nutritional values of commercialized sauces, used in this study were taken from the labels mentioned by the companies producing of these assortments. The nutritional values of the experimentally obtained sauces were calculated using the nutritional values of each ingredient that is part of them, taken from the Frida fooddata.dk database. Due to its beneficial properties, giving many nutrients, Bolognese sauces are part of the class foods recommended to be consumed by people of all ages. In human nutrition, is required because it has a high relative nutritional and sensorial values, a pleasant taste and aroma [ABSTRACT FROM AUTHOR]

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 blueberry fruit. Blueberries are fruits with a high content of antioxidants. The addition of antioxidants to meat products is done to prevent lipid oxidation, delay the development of off- flavours and improve colour stability. The main features observed in the sample of sausage (simple sausage and sausages prepared with added blueberries) where: protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausages with fruit) can be included in the category of secure products of consuming. From an organoleptic point of view, these sausages were in line with the rules previously established. This work demonstrate that this prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to determine the proximate composition of some types of dark chocolate with different cocoa mass contents (between 60 - 85%). Carbohydrates, proteins, fats, minerals and moisture concentration were determined from samples represented by three brands of imported dark chocolate with 60-85% dry cocoa mass, commercialized in hypermarkets of Timisoara. The obtained results show that the analyzed chocolate samples contain important quantities of nutrients, depending on the type of chocolate and analyzed nutritional parameter: 1.24 - 1.36 % moisture; 1.58- 2.11 % minerals; 40.12 -- 45.81 % fats; 6.31 - 11.33 % protein and 20.45 -- 43.52 % carbohydrates. In order to highlight the difference between nutritional properties of the dark chocolate in comparison with milk chocolate, a milk chocolate sample was analyzed. It can be seen that an increase in the mass content of cocoa, leads to a decrease in the concentrations of proteins, fats and even moisture and a decrease in the carbohydrate content. Increasing the cocoa content and decreasing the lipid content of dark chocolate contributes to accentuating the beneficial effects on the body's health. [ABSTRACT FROM AUTHOR]

Sausages are a meat product usually made from ground meat, often pork, beef or poultry, along with salt, spices and other flavors. Other ingredients, such as breadcrumbs or grains, may be included as fillers or extenders. Our research consists in developing an innovative meat product by using blueberry (Vaccinium myrtillus L.) and sea buckthorn (Hippophae rhamnoides L.) fruit rich in bioactive compounds. Our work has focused on evaluation of the biochemical, and nutritional characteristics some type of sausage with fruit adding (blueberry and sea buckthorn). These fruits have high content of antioxidants. The addition of antioxidants to meat products is done to prevent lipid oxidation, delay the development of off- flavours and improve colour stability. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added cranberries) were: the content of humidity (%), ash (%), sodium chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausages with fruit) can be included in the category of secure products of consuming. From an organoleptic point of view, these sausages were in line with the rules previously established. In conclusion, this prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too. [ABSTRACT FROM AUTHOR]

The purpose of this paper was to determine the distribution of some heavy metals from the soil in root vegetables, cultivated in a plain area of Banat: Cenad place, area considered unpolluted with such metals. The physico-chemical properties of the soils and surface waters, also the climatic factors specific to this area, allows ecological production and encourages the cultivation of vegetables with a normal content of heavy metals. The concentrations in Cd, Co, Cr, Cu, Fe, Mn, Ni and Zn from the soil (total and mobile forms) and from some root vegetables (total concentration) were determined: carrot, parsley, celery and potatoes. The obtained results of the heavy metals determination, made by atomic absorption spectrometry in acetylene-air flame method (FAAS), shows that their distribution in soil and vegetables is non-uniform, depending on the nature of the metal and also vegetables. The analysis of heavy metals contents from carrots, parsley, celery and potatoes show that the vegetables contain significant amounts of essential mineral elements and insignificant contents of toxic or potentially toxic metals. Translocation of heavy metals from soil to the plant is conditioned by a series of factors, among which the most important are the nature of the heavy metal, the physicochemical soil properties, the mineral needs of the plant. Considering the accessible concentrations (mobile forms) of heavy metals in the soil and the average heavy metal concentrations in the vegetables (average values for the four analyzed vegetables) it can be stated that fraction of metal translocated from soil to vegetables has the following values (%): 13.79 (Fe), 3.82 (Mn), 91.99 (Zn), 24.73 (Cu), 70.83 (Co), 62.32 (Ni), 76.32 (Cr), 2.98 (Pb) and <15 (Cd). For a healthy nutrition it is very important to know these contents. The concentrations of heavy metals in the soil samples and in the analyzed vegetables are below the toxicity limits provided by the legislation. Therefore, vegetables grown in this area do not present a risk of contamination with heavy metals. [ABSTRACT FROM AUTHOR]