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The aim of this paper was to evaluate the influence of some sweeteners adding on sensorial characteristics (appearance, consistency, colour, smell and taste), and some physico-chemical indicators (acidity, total soluble solids, total polyphenols content and antioxidant activity) of the chamomile soft drinks. The parameters were evaluated at 7 and 14 days respectively. These fermented soft drinks were obtained from chamomile flowers, bran, lemon juice and four types of sweeteners: white sugar, brown sugar, bee honey and Stevia rebaudiana dried leaves. The sensorial evaluation was by hedonic scale from 1-5 points. From sensory point of view, the version with bee honey was the best appreciated (average 4.42 points) by evaluators, followed by the one with brown sugar. Acidity was determined by titration with NaOH 0.1 n, the lowest value of acidity being recorded in the version with Stevia rebaudiana (7.5 ? 0.71 acidity degrees). The total soluble solids content was determined by the refractometric method, and the highest content was recorded in the version with white sugar (44.26 ? 3.65 Brix degrees). The antioxidant activity of the chamomile drink samples was evaluated using the CUPRAC spectrophotometric method, and the total polyphenols content was determined using the Folin-Ciocalteu method. The results of our study show that the best antioxidant activity (470.18 ? 0.8 mg Trolox/l) and the highest polyphenols contents (1.245? 2.57 ?mol gallic acid/ml) were registered in the variants with honey as sweeteners.

Aromatic plants have been one of the important concerns of man since the beginning of his existence. Seasoning plants, due to the presence in their composition of active principles with antibacterial and antifungal effect, allow a better preservation of food, a fact that over time has played an important role in preventing possible infections. Chlorophyll is the pigment that gives plants their green color and supports plants in absorbing energy and nutrients. Chlorophyll is found in most green plants and vegetables. Chlorophyll can also benefit the health of the human body as it is a natural source of antioxidants. Green chlorophyll pigments (chlorophyll a and b) and yellow pigments or carotenoide (carotenes and xanthophyll) represent photosynthetic or assimilatory pigments. The purpose of this paper consisted in studies on the comparative content of chlorophylls, carotenes and xanthophyll in the fresh and dry leaves of 12 seasoning and aromatic plants from the Western region of Romania, namely: celery, dill, parsley, lovage, rosemary, thyme, mint, basil, tarragon, sorrel, sage and stevia. Concentration of chlorophylls, carotenes and xanthophyll was determined by a spectrophotometric assay.

In recent years, because the gluten intolerance has become a worldwide problem, there were a sharp increase in the consumers demand for gluten-free bakery products that to be attractive, both in terms of sensory and nutritional value. This work had as a first goal obtaining of two innovative gluten-free bread types, one from almond flour, brown rice flour and psyllium bran (P1), and the second from buckwheat flour and psyllium bran (P2). A second aim of the paper was to determine total polyphenols (FolinCiocalteu method) and antioxidant activity (DPPH free radical assay) both for raw materials and finished products, as well as the proximate composition, energy value and sensory characteristics (hedonic scoring method from 1 to 5). Among the three types of flour, the almond one had the highest content of total polyphenols (334.28�0.59 mg gallic acid/g), followed by buckwheat flour (289.93�0.50 mg gallic acid/g). P1 bread was richer in total polyphenols (134.35�0.10 mg gallic acid/g) than P2 (128.99�0.05 mg gallic acid/g). The 1:10 ethanolic extract from almond flour had a higher DPPH free radical scavenging activity (86.98�0.47 %) than the extracts from buckwheat flour, respectively from whole brown rice flour (84.71�0.19 %, respectively 84.61�0.29 %). Bread P1 also had a higher DPPH free radical scavenging activity (79.49�0.28 %) than P2 (69,73�0,04 %). From a nutritional point of view, bread P1 had a higher energy value (265.68 kcal/100g), having a richer content of total lipids, proteins and carbohydrates than bread P2 (191.51 kcal/100g). Both types of bread were evaluated with good scores in all the organoleptic characteristics analyzed by the tasters.

Increased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has increased over the past decades creating a massive on-going demand for new low/non-caloric natural sweeteners that have a high potential and are safer for consumption than artificial ones. The current study aims to investigate the nutritional properties, in vitro toxicological profile, total/individual polyphenols content, and the antioxidant, anti-cariogenic, and antimicrobial activity of two newly obtained vegan and sugar-free chocolate (VHC1 and VHC2). The energy values for the two finished products were very similar, 408.04 kcal/100 g for VHC1 and 404.68 kcal/100 g for VHC2. Both products, VHC1 and VHC2 present strong antioxidant activities, whereas antimicrobial results show an increased activity for VHC1 compared to VHC2, because of a higher phenolic content. In vitro toxicological evaluation revealed that both samples present a safe toxicological profile, while VHC2 increased cellular turnover of dermal cell lines, highlighting its potential use in skin treatments. The current work underlines the potential use of these vegetal mixtures as sugar-free substitutes for conventional products, as nutraceuticals, as well as topic application in skin care due to antimicrobial and antioxidant effects.

The free nitrogen fixing bacteria are able to mobilize important soil nutrients, transforming through biological processes the unusable molecular nitrogen into an active form and to improve soil fertility, influence many aspects of plant health and ensure their growth, showing interest for the scientific world and farmers. But, on the other hand, this bacterial segment may be influenced by the edaphic factors and the interconnection with the plants, the growth phase, the physiological state and the root system of the plant, by the root exudates, which demonstrates the importance of the bacterial community monitoring from the area of plants influence throughout the growing periods The aim of this study was to evaluate the influence of the age of the plants used as biofertilizer and soil moisture on the free nitrogen fixing bacterial communities (the genera Azotobacter and Clostridium) associated with the roots of the perennial plants of Lotus corniculatus L. There were two zones of interest, namely the area of influence of the roots of the plants (rhizosphere) but also the more distant area (edaphosphere). For the study of aerobic and anaerobic free nitrogen fixing bacteria soil samples were taken together with adjacent plants of Lotus corniculatus L. The experimental variants were located in the western part of Romania, the plants being cultivated on the same soil type, but on different plots, that were in the I-IV years of culture. The influence of Lotus corniculatus L. plants on the free nitrogen fixing bacteria has been reported in control experimental variants. Isolation and study of this bacterial group from the 8 experimental variants was performed on a specific mineral medium, favorable for the growth of the two bacterial genera. The results were evaluated after 5 and 10 days of incubation. Between the two assesments there were no noticeable differences in the nitrogen fixing bacterial community, except for the stimulatory effect observed in the control vatiant and rhizosphere of the first year culture. The plants influence on aerobic and anaerobic free nitrogen fixing bacteria was obvious in the II and IV years of the Lotus corniculatus L. culture, compared to the 76 control variants and varies substantially depending on the age of the plant. In most analyzed soil samples, both bacterial genera, Azotobacter and Clostridium were present, confirming the known ecological relation of unilateral advantage or passive stimulation of the aerobic bacteria compared to the anaerobic clostridia. Exceptions were the samples from the cultures of the first year (rhizosphere and control), but also the rhizosphere from the culture of the year II, where only anaerobic nitrogen fixing bacteria were detected. Our results suggested that plant-soil interactions exert control over the bacteria being studied.

Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products