Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12360
O. Jefremova, V. Radenkovs, D. Kunkulberga, D. Klava
Protein quality and quantity are related with dough properties and loaf form. However, an important factor for dough quality is the composition of flour mix. Nowadays, scientists develop new products with the increasing nutritive value, using oatmeal, buckwheat flour, bran. Wheat bran is a composite material formed from different histological layers, and three different strips can be obtained from the soaked outer layers. The investigations suggest that enzymatic treatments of wheat bran are effective methods to improve the concentration of bioactive compounds, antioxidant activity and water-soluble dietary fibre. The aim of the study is to estimate the technological properties of wheat dough with bran and fermented bran. Wheat flour was substituted with bran and fermented bran (5, 7, 10, 15 %). The f ollowing quality parameters were analysed using standard methods: the rheological properties of dough were analysed using Brabender Farinograph-AT (GmbH&Co.KG., Germany), and the moisture content of flour samples was determined according to the AACC 44-15A (2000). The results of the present research demonstrate that the rheological properties of dough decrease is wheat flour substituted with 15 % of fermented bran. Water absorption and dough development time of dough with fermented bran addition is less than the parameters of control wheat flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12360
蛋白质的质量和数量与面团的性质和面包的形状有关。然而，影响面团质量的一个重要因素是面粉混合物的组成。如今，科学家们用燕麦片、荞麦粉、麸皮开发出营养价值越来越高的新产品。麦麸是由不同的组织层形成的复合材料，从浸泡的外层可以得到三种不同的条状。研究表明，对麦麸进行酶处理是提高其生物活性化合物浓度、抗氧化活性和水溶性膳食纤维含量的有效方法。研究了小麦麸皮和发酵麸皮面团的工艺性能。用麸皮和发酵麸皮代替小麦粉(5,7,10,15 %)。用标准方法分析了以下质量参数:用Brabender faringraph - at (GmbH&Co.KG)分析了面团的流变特性。，德国)，面粉样品的水分含量根据AACC 44-15A(2000)测定。研究结果表明，用15%的发酵麸皮代替小麦粉可降低面团的流变学性能。发酵麸皮添加后的面团吸水率和面团发育时间均小于对照小麦粉。DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12360
{"title":"TECHNOLOGICAL PROPERTIES OF DOUGH FROM WHEAT FLOUR AND FERMENTED BRAN","authors":"O. Jefremova, V. Radenkovs, D. Kunkulberga, D. Klava","doi":"10.5755/J01.CT.66.1.12360","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12360","url":null,"abstract":"Protein quality and quantity are related with dough properties and loaf form. However, an important factor for dough quality is the composition of flour mix. Nowadays, scientists develop new products with the increasing nutritive value, using oatmeal, buckwheat flour, bran. Wheat bran is a composite material formed from different histological layers, and three different strips can be obtained from the soaked outer layers. The investigations suggest that enzymatic treatments of wheat bran are effective methods to improve the concentration of bioactive compounds, antioxidant activity and water-soluble dietary fibre. The aim of the study is to estimate the technological properties of wheat dough with bran and fermented bran. Wheat flour was substituted with bran and fermented bran (5, 7, 10, 15 %). The f ollowing quality parameters were analysed using standard methods: the rheological properties of dough were analysed using Brabender Farinograph-AT (GmbH&Co.KG., Germany), and the moisture content of flour samples was determined according to the AACC 44-15A (2000). The results of the present research demonstrate that the rheological properties of dough decrease is wheat flour substituted with 15 % of fermented bran. Water absorption and dough development time of dough with fermented bran addition is less than the parameters of control wheat flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12360","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"2 1","pages":"13-18"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90193946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12357
D. Simanaviciute
The native starch an agricultural raw material used in many food and industrial products. It is present in granules that vary in shape of the form of amylose and amylopectin. Modification of starch is carried out to enhance the positive attributes and eliminate the shortcomings of the native starches. Modification of starch has numerous possibilities to generate novel starches which includes new functional and value added properties as a result of modification. This review summarizes well known and current methods that have been discovered in starch modification which includes two main areas that are chemical and physical modification. Oxidation, esterification, etherification, acid hydrolysis and cross-linking are some of the chemical modifications commonly employed to prepare starch derivatives. Physical modification is achieved through dextrinization, deep freezing, instantaneous controlled pressure drop process, mechanical activation with stirring ball mill, corona electrical discharges, thermally inhibited treatment and etc. Besides, chemical methods have been combined with physical modifications such as microwave, radiation and extrusion. Starch modification decreases retrogradation, gelling tendencies of pastes, gel syneresis and improves paste clarity and sheen, paste and gel texture, film formation and adhesion. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12357
{"title":"PHYSICAL AND CHEMICAL MODIFICATION OF THE STARCH. A REVIEW","authors":"D. Simanaviciute","doi":"10.5755/J01.CT.66.1.12357","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12357","url":null,"abstract":"The native starch an agricultural raw material used in many food and industrial products. It is present in granules that vary in shape of the form of amylose and amylopectin. Modification of starch is carried out to enhance the positive attributes and eliminate the shortcomings of the native starches. Modification of starch has numerous possibilities to generate novel starches which includes new functional and value added properties as a result of modification. This review summarizes well known and current methods that have been discovered in starch modification which includes two main areas that are chemical and physical modification. Oxidation, esterification, etherification, acid hydrolysis and cross-linking are some of the chemical modifications commonly employed to prepare starch derivatives. Physical modification is achieved through dextrinization, deep freezing, instantaneous controlled pressure drop process, mechanical activation with stirring ball mill, corona electrical discharges, thermally inhibited treatment and etc. Besides, chemical methods have been combined with physical modifications such as microwave, radiation and extrusion. Starch modification decreases retrogradation, gelling tendencies of pastes, gel syneresis and improves paste clarity and sheen, paste and gel texture, film formation and adhesion. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12357","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"110 1","pages":"45-54"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87980810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12355
D. Klupšaitė, G. Juodeikiene
Because of the high protein content and beneficial nutritional value, legumes (lupin, peas, beans, and soybeans) play an important role in human diet. Legumes provide energy, dietary fibre, protein, minerals and vitamins required for human health and endue well-balanced essential amino acid profiles when consumed with cereals and other foods rich in sulphur-containing amino acids and tryptophan. Some antinutritional compounds, found in legumes, can be toxic, unpalatable or indigestible, but their elimination can be achieved by selection of plant genotypes or through post-harvest processing. The production of legume protein concentrates or isolates is of growing interest to food industry because of their functional properties and ability to improve the nutritional quality of food products. For that, various techniques are used to extract protein concentrates / isolates with different features. Legume proteins have gained increasing importance because of desired functional properties, including gelling and emulsifying properties, and could be proposed as a potential supplement in a great number of food applications. This review provides an overview of the chemical composition of legumes (lupin, peas, beans, and soybeans), their antinutritional compounds, current and emerging techniques for producing their protein concentrates / isolates, and major functional properties. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12355
{"title":"LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW","authors":"D. Klupšaitė, G. Juodeikiene","doi":"10.5755/J01.CT.66.1.12355","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12355","url":null,"abstract":"Because of the high protein content and beneficial nutritional value, legumes (lupin, peas, beans, and soybeans) play an important role in human diet. Legumes provide energy, dietary fibre, protein, minerals and vitamins required for human health and endue well-balanced essential amino acid profiles when consumed with cereals and other foods rich in sulphur-containing amino acids and tryptophan. Some antinutritional compounds, found in legumes, can be toxic, unpalatable or indigestible, but their elimination can be achieved by selection of plant genotypes or through post-harvest processing. The production of legume protein concentrates or isolates is of growing interest to food industry because of their functional properties and ability to improve the nutritional quality of food products. For that, various techniques are used to extract protein concentrates / isolates with different features. Legume proteins have gained increasing importance because of desired functional properties, including gelling and emulsifying properties, and could be proposed as a potential supplement in a great number of food applications. This review provides an overview of the chemical composition of legumes (lupin, peas, beans, and soybeans), their antinutritional compounds, current and emerging techniques for producing their protein concentrates / isolates, and major functional properties. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12355","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"10 1","pages":"5-12"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86946749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12362
L. Strauta, S. Muizniece-Brasava, I. Gedrovica
Legumes are an important source of protein for the human diet. Still they are underutilized mainly because they have a long preparation time, even when the protein content is higher than in grains. In order to make legumes more utilized, snacks from different legume flours were made using a twin screw extrusion cooker. In this paper, extruded snacks made of three different legume bases from grey pea ( Pisum sativum L.), cow pea ( Vigna unguiculata (L.) Walp) and faba bean ( Vicia faba L.) were analysed. The obtained products were divided and spice coated, and control samples without coating were made. A questionnaire was carried out in order to ascertain consumers' opinion about extruded snacks. In order to determine which snacks would be most likable, sensory analyses were carried out. Consumers from different European countries were asked to determine likeness using a 5-point hedonic scale. Best results were obtained for sweet snacks with almond taste, based of grey pea ( Pisum sativum L.) and salty snacks with onion taste, both of grey pea ( Pisum sativum L.) extrudates and cow pea ( Vigna unguiculata (L.) Walp.) extrudates. Unfortunately, participants didn’t have a consensus about the quantity of spiciness. Such differences can be explained by different tastes. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12362
{"title":"SENSORY ASPECTS AND CONSUMER ACCEPTANCE OF CERTAIN LEGUME EXTRUDED SNACKS","authors":"L. Strauta, S. Muizniece-Brasava, I. Gedrovica","doi":"10.5755/J01.CT.66.1.12362","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12362","url":null,"abstract":"Legumes are an important source of protein for the human diet. Still they are underutilized mainly because they have a long preparation time, even when the protein content is higher than in grains. In order to make legumes more utilized, snacks from different legume flours were made using a twin screw extrusion cooker. In this paper, extruded snacks made of three different legume bases from grey pea ( Pisum sativum L.), cow pea ( Vigna unguiculata (L.) Walp) and faba bean ( Vicia faba L.) were analysed. The obtained products were divided and spice coated, and control samples without coating were made. A questionnaire was carried out in order to ascertain consumers' opinion about extruded snacks. In order to determine which snacks would be most likable, sensory analyses were carried out. Consumers from different European countries were asked to determine likeness using a 5-point hedonic scale. Best results were obtained for sweet snacks with almond taste, based of grey pea ( Pisum sativum L.) and salty snacks with onion taste, both of grey pea ( Pisum sativum L.) extrudates and cow pea ( Vigna unguiculata (L.) Walp.) extrudates. Unfortunately, participants didn’t have a consensus about the quantity of spiciness. Such differences can be explained by different tastes. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12362","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"53 11 1","pages":"34-39"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91005979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12053
M. Duma, I. Alsina, L. Dubova, Ieva Erdberga
Tomatoes are well-known vegetables, grown and eaten around the world due to their nutritional benefits. The aim of this research was to determine the chemical composition (dry matter, soluble solids, titritable acidity, vitamin C, lycopene), the taste index and maturity in three cherry tomato varieties (Sakura, Sunstream, Mathew) grown and collected from greenhouse at different stages of ripening. The output of the analyses showed that there were significant differences in the mean values among the analysed parameters according to the stage of ripening and variety. During ripening, the content of soluble solids increases on average two times in all analyzed varieties; the highest content of vitamin C and lycopene was determined in tomatoes of Sunstream variety in red stage. The highest total acidity expressed as g of citric acid 100 g -1 was observed in pink stage (variety Sakura) or a breaker stage (varieties Sunstream and Mathew). The taste index of the variety Sakura was higher at all analyzed ripening stages in comparison with other varieties. This shows that ripening stages have a significant effect on tomato biochemical composition along with their variety. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12053
西红柿是众所周知的蔬菜，由于其营养价值在世界各地种植和食用。本研究的目的是确定三个品种(Sakura, Sunstream, Mathew)在不同成熟阶段的化学成分(干物质，可溶性固形物，可滴定酸度，维生素C，番茄红素)，味道指数和成熟度。分析结果表明，不同成熟期和品种所分析参数的平均值存在显著差异。成熟期可溶性固形物含量平均增加2倍;红期番茄中维生素C和番茄红素含量最高。柠檬酸100 g -1的最高总酸度以g表示，出现在粉红期(品种Sakura)和破碎期(品种Sunstream和Mathew)。与其他品种相比，樱花品种在所有分析的成熟阶段的味道指数都较高。这说明不同的成熟期对番茄的生化成分有显著的影响。DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12053
{"title":"CHEMICAL COMPOSITION OF TOMATOES DEPENDING ON THE STAGE OF RIPENING","authors":"M. Duma, I. Alsina, L. Dubova, Ieva Erdberga","doi":"10.5755/J01.CT.66.1.12053","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12053","url":null,"abstract":"Tomatoes are well-known vegetables, grown and eaten around the world due to their nutritional benefits. The aim of this research was to determine the chemical composition (dry matter, soluble solids, titritable acidity, vitamin C, lycopene), the taste index and maturity in three cherry tomato varieties (Sakura, Sunstream, Mathew) grown and collected from greenhouse at different stages of ripening. The output of the analyses showed that there were significant differences in the mean values among the analysed parameters according to the stage of ripening and variety. During ripening, the content of soluble solids increases on average two times in all analyzed varieties; the highest content of vitamin C and lycopene was determined in tomatoes of Sunstream variety in red stage. The highest total acidity expressed as g of citric acid 100 g -1 was observed in pink stage (variety Sakura) or a breaker stage (varieties Sunstream and Mathew). The taste index of the variety Sakura was higher at all analyzed ripening stages in comparison with other varieties. This shows that ripening stages have a significant effect on tomato biochemical composition along with their variety. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12053","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"45 1","pages":"24-28"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87976208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12364
S. Kalnina, Tatjana Rakcejeva
The consumption of whole-grain products, such as pasta, has been linked to the reduced risks of some illnesses. Nutritional benefits include dietary fibre, minerals, and phytochemicals. Traditionally, whole-grain products tend to be darker in colour, fiber can interfere with the drying process affecting production processes. The purpose of the current research was to investigate the colour, cooking properties and texture of the whole-grain pasta. For pasta production, flour blends were made from wheat flour type 405 in combination with whole-grain flours as whole-grain wheat, triticale, rye and hull-less barley flour in previously determined proportions. In experiments, the whole-grain Italpasta (Italy) was used as a control sample. The colour, cooking properties and texture of the obtained pasta were tested using standard methods. The results of the present experiments demonstrate that the cooking time of control, whole-grain triticale and wheat pasta was longer than the cooking time of whole-grain rye and hull-less barley pasta. The colour of control, whole-triticale and whole-wheat pasta samples was darker as compared with whole-rye and hull-less barley pasta samples. However, more firmness had pasta samples made from whole-rye and hull-less barley whole-grain flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12364
{"title":"INVESTIGATION OF PHYSICOCHEMICAL, SENSORY CHARACTERISTICS, COOKING AND TEXTURE PROPERTIES OF WHOLE GRAIN PASTA","authors":"S. Kalnina, Tatjana Rakcejeva","doi":"10.5755/J01.CT.66.1.12364","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12364","url":null,"abstract":"The consumption of whole-grain products, such as pasta, has been linked to the reduced risks of some illnesses. Nutritional benefits include dietary fibre, minerals, and phytochemicals. Traditionally, whole-grain products tend to be darker in colour, fiber can interfere with the drying process affecting production processes. The purpose of the current research was to investigate the colour, cooking properties and texture of the whole-grain pasta. For pasta production, flour blends were made from wheat flour type 405 in combination with whole-grain flours as whole-grain wheat, triticale, rye and hull-less barley flour in previously determined proportions. In experiments, the whole-grain Italpasta (Italy) was used as a control sample. The colour, cooking properties and texture of the obtained pasta were tested using standard methods. The results of the present experiments demonstrate that the cooking time of control, whole-grain triticale and wheat pasta was longer than the cooking time of whole-grain rye and hull-less barley pasta. The colour of control, whole-triticale and whole-wheat pasta samples was darker as compared with whole-rye and hull-less barley pasta samples. However, more firmness had pasta samples made from whole-rye and hull-less barley whole-grain flour. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12364","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"60 1","pages":"40-44"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79571478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-05-27DOI: 10.5755/J01.CT.66.1.12055
S. Zeipiņa, I. Alsina, L. Lepse, M. Duma
Different vegetables are a good source of essential components for human food. Consumers are more and more aware of a healthy and balanced diet. Vegetables usually contain natural antioxidants which neutralize free radicals in the human body. The composition of biologically active compounds in plants is depending on the climate and growing conditions, cultivar properties, plant development stage, harvesting time, and other factors. The aim of the research was to evaluate the fluctuation of antioxidant activity in leaves of four common nettle ( Urtica dioca L.) clones and three garden orache ( Atriplex hortensis L.) varieties during vegetation period in Latvian conditions. Experiments were carried out in open field conditions in the Pūre Horticultural Research Centre during the vegetation period of 2014, in two soil fertility variants for nettle and two sowing periods for garden orache. Antiradical activity was determined using the 2.2-diphenyl-1-picrylhydrazyl radical (DPPH*) method. In nettle leaves, antioxidant activity ranged between 17.31–80.77 %, depending on soil fertility, nettle clone and plant age, and in orache leaves between 17.9–54.0 % depending on variety and sowing time. In nettle leaves, the antioxidant activity at the beginning of the vegetation period ranged between 31.0–62.7 %, the highest activity was observed at the stem elongation stage (75.5–78.5 %). A higher antiradical activity was detected in the control variant (without compost treatment) at the 3–5 and 7–9 leaves stage. In other development stages, better results were obtained in the fertilized variant where compost and peat were used as an organic manure. Differences were found also among clones, especially in the 3–5 leave stage. Significant differences for garden orache leaves were found between sowing times. In the first growing period the antiradical activity ranged between 46.1–54.0 %, in the second it was two times less. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12055
{"title":"ANTIOXIDANT ACTIVITY IN NETTLE (URTICA DIOICA L.) AND GARDEN ORACHE (ATRIPLEX HORTENSIS L.) LEAVES DURING VEGETATION PERIOD","authors":"S. Zeipiņa, I. Alsina, L. Lepse, M. Duma","doi":"10.5755/J01.CT.66.1.12055","DOIUrl":"https://doi.org/10.5755/J01.CT.66.1.12055","url":null,"abstract":"Different vegetables are a good source of essential components for human food. Consumers are more and more aware of a healthy and balanced diet. Vegetables usually contain natural antioxidants which neutralize free radicals in the human body. The composition of biologically active compounds in plants is depending on the climate and growing conditions, cultivar properties, plant development stage, harvesting time, and other factors. The aim of the research was to evaluate the fluctuation of antioxidant activity in leaves of four common nettle ( Urtica dioca L.) clones and three garden orache ( Atriplex hortensis L.) varieties during vegetation period in Latvian conditions. Experiments were carried out in open field conditions in the Pūre Horticultural Research Centre during the vegetation period of 2014, in two soil fertility variants for nettle and two sowing periods for garden orache. Antiradical activity was determined using the 2.2-diphenyl-1-picrylhydrazyl radical (DPPH*) method. In nettle leaves, antioxidant activity ranged between 17.31–80.77 %, depending on soil fertility, nettle clone and plant age, and in orache leaves between 17.9–54.0 % depending on variety and sowing time. In nettle leaves, the antioxidant activity at the beginning of the vegetation period ranged between 31.0–62.7 %, the highest activity was observed at the stem elongation stage (75.5–78.5 %). A higher antiradical activity was detected in the control variant (without compost treatment) at the 3–5 and 7–9 leaves stage. In other development stages, better results were obtained in the fertilized variant where compost and peat were used as an organic manure. Differences were found also among clones, especially in the 3–5 leave stage. Significant differences for garden orache leaves were found between sowing times. In the first growing period the antiradical activity ranged between 46.1–54.0 %, in the second it was two times less. DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12055","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"5 1","pages":"29-33"},"PeriodicalIF":0.0,"publicationDate":"2015-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86989266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-03-06DOI: 10.5755/J01.CT.65.1.8881
K. Anusevičius, E. Slaninaitė, I. Jonuškienė, B. Sapijanskaitė, R. Vaickelionienė, V. Mickevičius
4-Substituted 1-(4-methoxyphenyl)pyrrolidin-2-ones containing azole, diazole, oxadiazole, thiadiazole, and triazole fragments have been synthesized, and the characterization of the obtained products is presented. The study compounds have been analyzed for antioxidant and antibacterial activities. Two types of hetero systems – 5-thioxo-4,5-dihydro-1,3,4-oxadiazole and [1,2,4]triazolo[3,4- b ][1,3,4]thiadiazine – showed a moderate activity against Rhizobium radiobacter , Xanthomonas campestris , and Escherichia coli microorganisms. Some compounds were tested for their antioxidant activity. DOI: http://dx.doi.org/10.5755/j01.ct.65.1.8881
{"title":"SYNTHESIS, ANTIBACTERIAL AND ANTIOXIDANT EVALUATION OF 4-SUBSTITUTED 1-(4-METHOXYPHENYL)PYRROLIDIN-2-ONES","authors":"K. Anusevičius, E. Slaninaitė, I. Jonuškienė, B. Sapijanskaitė, R. Vaickelionienė, V. Mickevičius","doi":"10.5755/J01.CT.65.1.8881","DOIUrl":"https://doi.org/10.5755/J01.CT.65.1.8881","url":null,"abstract":"4-Substituted 1-(4-methoxyphenyl)pyrrolidin-2-ones containing azole, diazole, oxadiazole, thiadiazole, and triazole fragments have been synthesized, and the characterization of the obtained products is presented. The study compounds have been analyzed for antioxidant and antibacterial activities. Two types of hetero systems – 5-thioxo-4,5-dihydro-1,3,4-oxadiazole and [1,2,4]triazolo[3,4- b ][1,3,4]thiadiazine – showed a moderate activity against Rhizobium radiobacter , Xanthomonas campestris , and Escherichia coli microorganisms. Some compounds were tested for their antioxidant activity. DOI: http://dx.doi.org/10.5755/j01.ct.65.1.8881","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"1 1","pages":"36-46"},"PeriodicalIF":0.0,"publicationDate":"2015-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87131122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-03-06DOI: 10.5755/J01.CT.65.1.6274
R. Asakaviciute, Z. Maknickienė, L. Kosychova, V. Ragaleviciene
In this study, we have examined synthesized 1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one derivatives and their influence on the growth in vitro of narrow-leaved lupin ( Lupinus angustifolius L.). Laboratory testing implied germination of VB Derliai and VB Vilniai seeds in Petri dishes. The greatest impact on VB Derliai lupin root growth (3.11 ± 0.48 cm) was shown by 4-methyl-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one, the longest stem (1.58 ± 0.39 cm) and the maximum lupin biomass (0.473 ± 0.058 g) were obtained by using 5-acetyl-3-methyl-1-(2-oxo-2-phenylethyl)-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one. With VB Vilniai seeds, most root growth-promoting (1.88 ± 0.54 cm) was the 1,3,4,5-tetrahydrate-2 H -1,5-benzodiazepin-2-one compound, the longest stem (1.07 ± 0.09 cm) was achieved by using 5-acetyl-3-methyl-1-(2-oxo-2-phenylethyl)-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one, and the maximum lupin biomass (0.526 ± 0.031 g) from using 4-methyl-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one. DOI: http://dx.doi.org/10.5755/j01.ct.65.1.6274
本研究合成了1,3,4,5-四氢-2- H -1,5-苯二氮平-2 -1衍生物，并对狭叶lupin (Lupinus angustifolius L.)的体外生长进行了研究。实验室测试表明，VB Derliai和VB Vilniai种子在培养皿中萌发。4-甲基-1,3,4,5-四氢-2 H -1,5-苯二氮平-2-one对VB Derliai平菇根生长影响最大(3.11±0.48 cm)，5-乙酰基-3-甲基-1-(2-氧-2-苯乙基)-1,3,4,5-四氢-2 H -1,5-苯二氮平-2-one茎长1.58±0.39 cm)，平菇生物量最大(0.473±0.058 g)。VB Vilniai种子,大部分根刺激(1.88±0.54厘米)是1,3,4,5-tetrahydrate-2 H 1, 5-benzodiazepin-2-one化合物,最长的杆(1.07±0.09厘米)是通过使用5-acetyl-3-methyl-1 - (2-oxo-2-phenylethyl) 1, 3, 4, 5-tetrahydro-2 H 1, 5-benzodiazepin-2-one,和最大卢平生物质(0.526±0.031 g)使用4-methyl-1, 3, 4, 5-benzodiazepin-2-one 5-tetrahydro-2 H 1日。DOI: http://dx.doi.org/10.5755/j01.ct.65.1.6274
{"title":"THE INFLUENCE OF SUBSTITUTED 1,3,4,5-TETRAHYDRO-2H-1,5-BENZODIAZEPIN-2-ONE DERIVATIVES ON NARROW-LEAVED LUPIN (LUPINUS ANGUSTIFOLIUS L.) GROWTH IN VITRO","authors":"R. Asakaviciute, Z. Maknickienė, L. Kosychova, V. Ragaleviciene","doi":"10.5755/J01.CT.65.1.6274","DOIUrl":"https://doi.org/10.5755/J01.CT.65.1.6274","url":null,"abstract":"In this study, we have examined synthesized 1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one derivatives and their influence on the growth in vitro of narrow-leaved lupin ( Lupinus angustifolius L.). Laboratory testing implied germination of VB Derliai and VB Vilniai seeds in Petri dishes. The greatest impact on VB Derliai lupin root growth (3.11 ± 0.48 cm) was shown by 4-methyl-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one, the longest stem (1.58 ± 0.39 cm) and the maximum lupin biomass (0.473 ± 0.058 g) were obtained by using 5-acetyl-3-methyl-1-(2-oxo-2-phenylethyl)-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one. With VB Vilniai seeds, most root growth-promoting (1.88 ± 0.54 cm) was the 1,3,4,5-tetrahydrate-2 H -1,5-benzodiazepin-2-one compound, the longest stem (1.07 ± 0.09 cm) was achieved by using 5-acetyl-3-methyl-1-(2-oxo-2-phenylethyl)-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one, and the maximum lupin biomass (0.526 ± 0.031 g) from using 4-methyl-1,3,4,5-tetrahydro-2 H -1,5-benzodiazepin-2-one. DOI: http://dx.doi.org/10.5755/j01.ct.65.1.6274","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"1 1","pages":"5-9"},"PeriodicalIF":0.0,"publicationDate":"2015-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90163994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-03-06DOI: 10.5755/J01.CT.65.1.8882
I. Ramanauskaitė, I. Jonuškienė, R. Vaickelionienė, V. Mickevičius
On analyzing the study results, it was found that sodium salts of 3-(3-benzoxazolonyl)propanoic acid stimulate dactylis grass ( Dactylis glomerata L. ) growth, accelerate photosynthesis. The biomass and calorific capacity of dactylis grass have increased when solutions of this salt had been used. The investigation revealed that the amount of dry material of dactylis grass was biggest when seeds had been treated with this salt solutions (concentrations 50 mg/l and 75 mg/l). The amount of dry material increased by 10 % on average in comparison with the control sample. The calorific capacity of dactylis grass was high and equal to birch wood combustion heat. The other analyzed compound – sodium salt of 3-(6-nitro-3-benzoxazolonyl)propanoic acid – increased carbon and hydrogen content, which determines the higher combustion heat, reduced ash content of plants, and a decreased melting point of ash. DOI: http://dx.doi.org/10.5755/j01.ct.65.1.8882
{"title":"THE INFLUENCE OF SODIUM SALTS OF 3-(3-BENZOXAZOLONYL)- AND 3-(6-NITRO-3-BENZOXAZOLONYL)PROPANOIC ACIDS ON THE GROWTH AND BIOMASS ENERGY PARAMETERS OF DACTYLIS GRASS (DACTYLIS GLOMERATA L.)","authors":"I. Ramanauskaitė, I. Jonuškienė, R. Vaickelionienė, V. Mickevičius","doi":"10.5755/J01.CT.65.1.8882","DOIUrl":"https://doi.org/10.5755/J01.CT.65.1.8882","url":null,"abstract":"On analyzing the study results, it was found that sodium salts of 3-(3-benzoxazolonyl)propanoic acid stimulate dactylis grass ( Dactylis glomerata L. ) growth, accelerate photosynthesis. The biomass and calorific capacity of dactylis grass have increased when solutions of this salt had been used. The investigation revealed that the amount of dry material of dactylis grass was biggest when seeds had been treated with this salt solutions (concentrations 50 mg/l and 75 mg/l). The amount of dry material increased by 10 % on average in comparison with the control sample. The calorific capacity of dactylis grass was high and equal to birch wood combustion heat. The other analyzed compound – sodium salt of 3-(6-nitro-3-benzoxazolonyl)propanoic acid – increased carbon and hydrogen content, which determines the higher combustion heat, reduced ash content of plants, and a decreased melting point of ash. DOI: http://dx.doi.org/10.5755/j01.ct.65.1.8882","PeriodicalId":22505,"journal":{"name":"the Chemical Technology","volume":"35 1","pages":"1620-1620"},"PeriodicalIF":0.0,"publicationDate":"2015-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82293119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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