Publicatii USAMV Cluj-Napoca (University of Agricultural Sciences and Veterinary Medicine / Universitatea de Ştiinţe Agricole şi Medicină Veterinară din Cluj-Napoca)
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TURMERIC (GEN. CURCUMA) – A SPICE WITH BENEFICIAL EFFECTS FOR FOOD AND HEALTH
Get PDFThis review summarizes recent research on the potential of turmeric extracts for the food industry and the biological aspects of curcumin. This spice has attracted great interest in recent decades due to its biological activity. Turmeric is a non-toxic, highly promising natural antioxidant compound with a wide range of biological functions that has been used in Ayurvedic medicine and Chinese medicine since ancient times. Nowadays, turmeric is broadly used as food additives due to its properties (flavouring, preservation and colouring). More than that, turmeric and its derivatives have varied biological actions, including antioxidant, antimicrobial, anticancer, neuroprotective and cardioprotective effect
ANTHOCYANIN CONTENT AND BENEFITS IN SWEET POTATO (IPOMOEA BATATAS) - A REVIEW
Get PDFAnthocyanins are the chemicals responsible for intense colours in several fruits and vegetables. Countless health benefits of anthocyanins have been described, especially in the prevention of diseases associated with oxidative stress. In contrast to their popular content in berries and vegetables, sweet potatoes also contain varied contents of anthocyanins and they also belong to staple foods. Tubers from purple sweet potato varieties contain high amounts of anthocyanins, while leaves of several sweet potato cultivars can even surpass them in anthocyanin content. The current article sets to review the content and several benefits of anthocyanins contained in sweet potato (Ipomoea batatas), a widely and extensively grown crop
WORMWOOD (ARTEMISIA ABSINTHIUM L.): CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF ESSENTIAL OIL
Get PDFWormwood (Artemisia absintium L.) is an aromatic and medicinal plant widespread in the northern hemisphere. Its many biological properties have been identified for wormwood extracts and essential oils. Numerous researchers have investigated the composition of the essential oil and its antioxidant properties. The variability of the chemical composition of the essential oil influences its physiological characteristics, organoleptic properties and its applications. For this reason, several studies have been performed that have analysed the essential oil from different parts of the plant, leaves and flowers, as well as the composition of this oil in different periods of plant vegetation. Temperature and light intensity also influence the chemical composition and antioxidant activity of Artemisia absintium L. essential oil. The antioxidant capacity of the oil is directly proportional to the content of flavonoids and polyphenols, and varies depending on the geographical region from which the plant comes
RESEARCH ON THE OBTAINING OF GLUTEN FREE PASTA MADE OF VEGETAL POWDERS FORTIFIED WITH DANDELION EXTRACT RICH IN BIOACTIVE COMPOUNDS WITH FUNCTIONAL ROLE
Get PDFThe quality of ingested foods is a determining factor for the physical and mental health of the consumer. In this way, in recent years there has been a growing tendency to re-educate the consumer by returning to consumption of natural foods, as little processed, rich in nutritional principles and bioactive compounds, all with the aim of compensating the accumulated gaps. Pasta is at the top of the preferences of most consumers, but unfortunately celiac disease is one of the most widespread diseases in the world. The great advantage of gluten free pasta is that it can be consumed without restrictions by anyone, because of its ingredients. It will not affect any class of consumers with different types of intolerances. Using vegetable powders (grape marc, sugar beet marc, nettle, sugar beet marc, lucerne and tapioca) as ingredients in obtaining gluten free pasta enriched with dandelion extract bring an important nutritional intake and this lead to a significant increase in biological and nutritional properties. Therefore, grape marc contains valuable bioactive compounds with anti-inflammatory and antioxidant properties, while nettle is a rich source of macro and micronutrients. Lucerne has a high content of protein and vitamins, and sugar beet marc is well known for its content of fiber and sucrose. Dandelion extract, generous in antioxidants is known for hepatoprotective and biliary benefits. Due to the properties of the ingredients listed above, pasta as a finished product can be included in the category of functional products
The Inventory of Large Carnivores and Conflict Avoidance Measures from Natura 2000 Cold Someş
Get PDFThe main measures for the protection and conservation of large mammals are: the avoidance of illegal logging and thisings leading to fragmentation and even the disappearance of habitats, rational management of the trophic base represented by wild herbivores, in the case of large carnivores, elimination/reduction of poaching and control of hunting activities, etc
BASIL (OCIMUM BASILICUM L.) CHEMICAL COMPOSITIONS AND APPLICATIONS IN FOOD PROCESSING
Get PDFNowadays, the consumers’ awareness and health-consciousness are increasing, which results in food selection and pressure to avoid the synthetic additives that may be responsible for many health risks, including cancer and carcinogenesis. Given these circumstances, many laboratories have done extensive research in order to develop safer natural antioxidants. This mini review attempts to provide new information about basil (Ocimum basilicum L.), which could be used in the prevention and treatment of various diseases caused by tested pathogens. Basil essential oil could be a good alternative to synthetic antimicrobials. It could also be used as raw material in food manufacturing and in the pharmaceutical and chemical industry. The aim of the present mini-review is to synthesize the main uses of basil (Ocimum basilicum L.) as an aromatic plant, highlighting its chemical composition with effects on food preservation and human health, highlighting its chemical composition with effects on food preservation and human health
A SCIENTIFIC REVIEW REGARDING HEALTH BENEFITS OF CHILLIES
Get PDFChillies are among the most well-known plant spices in the world. Originating from the South American continent, nowadays it is wildly spread in the culinary world, but it makes a great subject for medical research also. Chillies are part of the genus Capsicum, within the Solanaceae family, which includes approximately thirty-seven wild and five domesticated species: C. annum, C. frutescens, C. baccatum, C. chinense, and C. pubescens. Chillies and fermented chilli sauces differentiate mainly by pungency, which is due to the different content in specific alkaloids, commonly known as capsaicinoids. Peppers represent a good source of carotenoidic pigments which include β-carotene, lycopene, lutein, zeaxanthyn and two main compounds specific to pepper fruits: capsanthin and capsorubin. Beside these compounds, peppers are rich in vitamin C, phenols, tocopherols and other biologically active compounds. Fermented and unfermented chilli is also studied for its potential health benefits (anti-tumoral, anti-diabetic, etc.), whereas capsaicin in particular is considered to have antimicrobial/antifungal properties
CHARACTERIZATION OF DIFFERENT PLANT EXTRACT TYPES OBTAINED FROM TWO VARIETIES OF BASIL (OCIMUM BASILICUM L.)
Get PDFThe paper aim was to compare three types of extracts: aqueous, alcoholic and essential oils from two dried and ground common basil products marketed in Romania. Essential oil was extracted using Clevenger-type apparatus. Antioxidant activity and total polyphenols content of alcoholic and aqueous extracts from basil were examined using DPPH and Folin–Ciocalteu methods. Total polyphenols content was expressed as gallic acid equivalent concentration. Overall flavonoids content was determined through spectrophotometric method (510 nm), expressed as quercetin equivalent concentration. Minimum inhibitory concentration (MIC) of samples was assessed against five bacteria strains using the microdilution method. Total polyphenols, flavonoids and antioxidant activity of basil extracts were predominant in methanolic extracts. Antioxidant activity indicated a higher activity in dried basil for both of studied samples (basil C – 60.71% and basil M – 57.14%). Essential oils were the ones that had the highest inhibitory effect against bacterial strains tested
CABBAGE (BRASSICA OLERACEA L.). OVERVIEW OF THE HEALTH BENEFITS AND THERAPEUTICAL USES
Get PDFOne of the oldest vegetables known and widely distributed over the world among cultivated plants, Brassica oleracea was cultivated from ancient times and used like food and in herbal medicine. From the time of ancient cultures including Greeks, Romans and Egyptians, it has been well known that cabbage juice can reduce constipation and has also been used as a laxative, as an antidote to mushroom poisoning, or a treatment for hangovers and headaches. In fact, cabbage has historically been used to stop sunstroke, or to relieve fevers. The leaves were also used to soothe swollen feet and to treat childhood croup. Brassica vegetables have also anti-inflamatory activity that has been known from a long time ago and have been used to different irritations of the human body. While the specific modes of action have not yet been defined, phytochemical research and pharmacological experiments performed over the past few decades on white cabbage juice or extract offer fair evidence for its numerous conventional uses. Study on the phytochemicals of white cabbage has been based on the well-known health promotion of components such as glucosinolates, polyphenols, and various vitamins correlated with anticarcinogenic and antioxidant activities