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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INDUCED MODIFICATIONS ON SECONDARY METABOLISM OF AROMATIC AND MEDICINAL PLANTS – AN ENDOMYCORRHIZAL APPROACH
Get PDFResearches demonstrated that arbuscular mycorrhizae can bring significant changes in the yield and composition of secondary metabolites of economic interest from aromatic and medicinal plants. Evidence shows that mechanisms responsible for changes in phytochemical content are related to the enhanced nutrition arbuscular mycorrhizae fungi can provide as well as to plant growth promoting rhizosphere bacteria and their synergistic relationship with arbuscular mycorrhizae. Plant response to inoculation can be modified by the AMF species and strains already present in the soil. It was identified a plant-fungus specificity that implies the need for the selection of appropriate inoculum for cost effectiveness in AM application for large scale field production of aromatic and medicinal plants
UTILIZATION OF WATERMELON RINDS AS A NATURAL SOURCE OF ANTIOXIDANTS TO OBTAINING FUNCTIONAL FOODS
Get PDFFunctional ingredients obtained from industrial by-products (BP) are a promising alternative for the nutritional improvement of food industry and may enhance their health promoting properties. However, the incorporation of BP functional ingredients also influences technological and sensorial properties. The main purpose of this study was to obtain a functional jam from watermelon rinds, fortified with blueberry and sea buckthorn extracts. The results show the presence of bioactive compounds (total polyphenols, antioxidant activity) in the selected fruit extracts and the obtained functional jam. It is concluded that the finished product obtained is rich in biologically active substances and minerals, being beneficial to human health
THE DROUGHT RESISTANCE OF SALVIA SCLAREA L. AND LAVANDULA ANGUSTIFOLIA MILL.VARIETIES
Get PDFThe early-, mid- and late-ripening Salvia sclarea varieties are resistant to drought; they accumulate high amounts of essential oils, provide a production of 15.1-22.4 t/ha of inflorescences in two years of plantation exploitation and guarantee yields of 41.1-72.4 kg/ha of essential oil depending on the variety. The productivity mounts to 12.1-18.7 t/ha of raw material and 32.5-58.8 kg/ha of essential oil as early as in the second year of vegetation. The producing capacity of early-ripening varieties is higher than of those with medium and late vegetation period. The efficiency of Salvia sclarea varieties ranges between 2.8 and 3.6 kg/t. The essential oil content of Lavandula angustifolia varieties is higher (5.1036.164%) in dry years than in those with normal atmospheric depositions. The productivity of the lavender varieties is higher and makes 7-12 t/ha of inflorescences and 132-245 kg/ha of essential oil. The efficiency varies from 14.0 to 19.8 kg of essential oil per tonne of inflorescences
THE IMPORTANCE AND USE OF THE SPECIES DRACOCEPAHLUM MOLDAVICA
Get PDFMoldavian dragonhead (Dracocephalum moldavica L.) is an aromatic plant belonging to the Lamiaceae family, found in Siberia and the Himalaya massif (where it originates) in Central and Eastern Europe, North America (Istudor, 2001). The name of the "monastic basil", derived from the fact that in our country the monks used the leaf of the plant to obtain "melissa water".The genus name, Dracocephalum, comes from the Greek drakondragon and kephale-head, alluding to the shape of the corolla (Ravarut, 1961).The useful part of this species is herba (aerial part of the plant) harvested at the beginning or during flowering according to use.The following compounds are found in the Moldavian dragonhead herb: 0.20.7% volatile oil, similar to melissa oil (El-Gengaichi and Wahaba, 1995; Grigorescu et al., 2001), rich in citral a and b (up to 80%), geranil acetate, linalool, nerol. The entire plant has the taste and pleasant smell of lemon.The main uses of the species are: in natural medicine for its stomach, cholesterol, antiseptic, antibiotic, soothing, relaxing, astringent, tonic, flavoring, refreshing properties. Other uses are: as a flavoring for fish preserves, jams, candies, syrups, liqueurs; in perfumery, cosmetics, scent of soaps and detergents.Through this bibliographic work I aim to highlight biology and the technology of cultivation of the Moldavian dragonhead
The Influence of the Tillage System and Fertilization on Soybean Yield at ARDS Turda, 2015-2017
Get PDFSoybean is currently one of the most important agricultural crops being used in human and animal nutrition, as a raw material for industry but also has agro-phyto-technical importance because it contributes to the raising of soil fertility by fixing atmospheric nitrogen by symbiosis between soybeans and Rhizobium japonicum bacteria, which forms root-nodules. To achieve the aims, a poly-factorial experience has been placed during the period 2015-2017 at ARDS Turda, with the factors: Factor A - the tillage system (a1 the classical tillage system by plowing with the return of the furrow and a2 the minimum tillage system, chisel variant; factor B- the fertilization (b1-N20P20K0 100 kg/ha, applied simultaneously with sowing, b2-N20P20K0 100 kg/ha, applied simultaneously with the sowing + N20P20K0 100 kg/ha, applied in the 4-6 leaves phenophase, b3-N20P20K0 100 kg/ha applied simultaneously with sowing + N30 100 kg/ha, applied in the 4-6 leaves phenophase and b4-N20P20K0 100 kg/ha applied simultaneously with sowing + N20 100 kg/ha, applied in the 4-6 leaves phenophase, factor C-climatic conditions in the experimental years (c1-2015; c2-2016; c3-2017). The soybean variety studied was Malina TD. Following the application of the minimum tillage system, the yield decreases with a significant difference of 86 kg/ha compared to the conventional tillage system. A very significant influence in the yield of superior quantitative yields is fertilization, in the three variants where the supplementary fertilization was applied, there were obtained very significant yield increases of over 199 kg/ha compared to the control variant which produced a yield of 2373 kg/ha
ALGAE AS FUNCTIONAL FOOD: REVIEW
Get PDFThe main cultivated and consumed varieties are Ulva lactuca, Undaria pinnatifida and Porphyra yezoensis. Edible algae are also a type of low-calorie and low-fat food. Extracts from the most common edible seaweeds contained polyphenol content. Ulva has been found to have low polyphenol content compared to species of red and brown algae. Marine algae present a good antioxidant activity. Macroalgae have anti-inflammatory, anti-cancer (Undaria pinnatifida) and anti-obesity effect amongst many others. These characteristics coupled with many other make them a valuable ingredient in food products or as functional food
Researches Regarding a Protein Hydrolysate Used as Adjuvant in Fertilization Process
Get PDFWithin the paper the results of conducted researches in order to obtain a protein hydrolysate from wool waste as raw material are presented. The experiments were conducted in two variants: a) alkaline hydrolyse using potassium hydroxide, a mix of potassium hydroxide with urea and a mix of potassium hydroxide with sodium hydroxide as well as b) acidic hydrolyse with sulfuric acid or a mix of sufuric acid with phosphoric acid in different proportions. The parameters intervals used were: pH 0,5-2,5 for acidic hydrolyse and pH 9,5-13,5 for the alkalinic one; temperatures between 120-150 °C and pressures between 1,4-4,6 bar. Acid hydrolysis is favored by the high proportion of sulfuric acid, phosphoric acid, a low pH and from high temperature and pressure. The alkaline hydrolysis is favored by a pH higher then 12 as well as the urea content. A high temperature and pressure has a beneficial effect over alkaline hydrolysis
COMPARATIVE ASSESSMENT OF PHENOLIC PROFILE AND ANTIOXIDANT ACTIVITY OF SOME INDIGENOUS SALVIA SPECIES
Get PDFThe aim of this work was to study the polyphenolic composition and the antioxidant effect of 7 spontaneous Romanian species of Salvia L.: S. officinalis, S. pratensis, S. austriaca, S. nemorosa, S. sclarea, S. verticillata, S. glutinosa. The identification and quantification of major phenolic compounds was performed by a HPLC-MS method, before and after hydrolysis. The polyphenolic contents were spectrophotometrically determined. The S. officinalis, S. glutinosa and S. verticillata extracts were the richest in total polyphenols (8.15-6.82%), flavonoids (2.82-2.64 %) and caffeic acid derivatives (3.76-3.21%). Caffeic acid, luteolin and apigenin were identified in all species, but in different amounts. Two phenolic acids: ferulic and sinapic acids were detected only in S. officinalis and S. sclarea. The chemical quantitative and qualitative differences between the seven species of Salvia genus could be used as a potential taxonomic marker in order to correctly identify these species
ANTHOCYANINS IN MAIZE (ZEA MAYS): COMPOSITION AND HEALTH EFFECTS - A REVIEW
Get PDFMany different health effects are associated with the extracts of coloured cereals rich in anthocyanins. In vitro and in vivo studies showed that these claimed health benefits (anti-oxidation, glycaemic regulation, neuroprotection, lipid-profile regulation, anticancer, retinal protection, hepatoprotection, body weight control, relieving metabolic syndrome, enhancing immune response, and anti-ageing). The claimed health effects largely agree with those of anthocyanins from fruits and vegetables as well as pure anthocyanin compounds. A major type of pigments responsible for the colours as well as the health benefits of the cereals are anthocyanins. Aiming on the recent updates, this review summarises the chemical composition of the anthocyanins in maize. The coloured cereals as potential ingredients for functional food production have been subjected to extensive research for health benefits
HERBS AND SPICES IN TERMS OF FOOD PRESERVATION AND SHELF LIFE
Get PDFIn nowadays, many researchers are focused to examine the use and ability of herbs and spices extracts to improve the safety of food products. Is a strong and increasing interest among consumers and manufacturers for products that can be used to promote health and wellbeing, such as natural food supplements, herbal remedies and other products based on medicinal plants. An overview of the suggested mechanisms of action of antimicrobials and in particular spice and herb essential oil extracts to prolong the food shelf life is also given. This review paper, aim to present the potential of spices in their active compounds in terms of natural food preservation and effect on food shelf life