Pub Date : 2022-10-13DOI: 10.35219/ann-ugal-math-phys-mec.2022.1.04
F. Căpriță, A. Ene, S. Gosav
This paper presents the results obtained from the analysis of some filter paper samples using Fourier Transform Infrared Spectroscopy (FTIR) technique. Based on the FTIR capabilities, using the infrared light to scan the samples and identify their chemical properties, organic, polymeric and inorganic materials can be characterized. The samples analysed were six filter papers with different mass additions of Ulva Rigida C. Agardh seaweed collected from the Black Sea, in Constanta area, SE Romania. The additions used consisted of 0.5%, 1%, 2%, 4% and 8% seaweed material, grounded to a certain grain size.
本文介绍了用傅里叶变换红外光谱(FTIR)技术对一些滤纸样品进行分析的结果。基于FTIR能力，利用红外光扫描样品并识别其化学性质，可以对有机、聚合物和无机材料进行表征。分析的样品是罗马尼亚东南部康斯坦察地区黑海收集的含有不同质量添加Ulva Rigida C. Agardh海藻的6张滤纸。添加物分别为0.5%，1%，2%，4%和8%的海藻材料，磨成一定的粒度。
{"title":"ATR-FTIR analysis of filter paper with mass addition of seaweed Ulva Rigida C. Agardh","authors":"F. Căpriță, A. Ene, S. Gosav","doi":"10.35219/ann-ugal-math-phys-mec.2022.1.04","DOIUrl":"https://doi.org/10.35219/ann-ugal-math-phys-mec.2022.1.04","url":null,"abstract":"This paper presents the results obtained from the analysis of some filter paper samples using Fourier Transform Infrared Spectroscopy (FTIR) technique. Based on the FTIR capabilities, using the infrared light to scan the samples and identify their chemical properties, organic, polymeric and inorganic materials can be characterized. The samples analysed were six filter papers with different mass additions of Ulva Rigida C. Agardh seaweed collected from the Black Sea, in Constanta area, SE Romania. The additions used consisted of 0.5%, 1%, 2%, 4% and 8% seaweed material, grounded to a certain grain size.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"22 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78311918","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 : 2022-10-13DOI: 10.35219/ann-ugal-math-phys-mec.2022.1.02
Iulia-Florentina Darie, M. Praisler
Vibrational spectroscopy represents a very useful technique that measures the interaction of infrared radiation with materials by absorption, emission, or reflection. It is a very powerful way to investigate and identify chemical compounds or functional groups that exist in solid, liquid, or gaseous forms. It can also be used to characterize and identify chemical compounds. This paper presents the vibrational analysis of some representative 2C-x and DOx hallucinogenic amphetamines.
{"title":"Vibrational analysis of hallucinogenic amphetamines","authors":"Iulia-Florentina Darie, M. Praisler","doi":"10.35219/ann-ugal-math-phys-mec.2022.1.02","DOIUrl":"https://doi.org/10.35219/ann-ugal-math-phys-mec.2022.1.02","url":null,"abstract":"Vibrational spectroscopy represents a very useful technique that measures the interaction of infrared radiation with materials by absorption, emission, or reflection. It is a very powerful way to investigate and identify chemical compounds or functional groups that exist in solid, liquid, or gaseous forms. It can also be used to characterize and identify chemical compounds. This paper presents the vibrational analysis of some representative 2C-x and DOx hallucinogenic amphetamines.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"13 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83168469","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 : 2022-10-13DOI: 10.35219/ann-ugal-math-phys-mec.2022.1.01
Iulia-Florentina Darie, M. Praisler, S. Gosav
Molecular descriptors convert the chemical and structural information into mathematical language. They allow the description of physical and chemical properties in numerical format. An important role of this transformation is to provide an easier identification of related substances, based on the similarities between their molecular descriptors. This paper analyses different molecular descriptors determined for the main 2C-x and DOx psychedelic phenethylamines.
{"title":"Molecular descriptors - a mathematical approach to characterize psychedelic substances","authors":"Iulia-Florentina Darie, M. Praisler, S. Gosav","doi":"10.35219/ann-ugal-math-phys-mec.2022.1.01","DOIUrl":"https://doi.org/10.35219/ann-ugal-math-phys-mec.2022.1.01","url":null,"abstract":"Molecular descriptors convert the chemical and structural information into mathematical language. They allow the description of physical and chemical properties in numerical format. An important role of this transformation is to provide an easier identification of related substances, based on the similarities between their molecular descriptors. This paper analyses different molecular descriptors determined for the main 2C-x and DOx psychedelic phenethylamines.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"22 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72805575","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.12
A. Totosaus, Ismael A. Godoy, Teresita J. Ariza-Ortega
In the search for sustainable and ecological alternatives in food packaging, the use of starch as one of the most abundant biopolymer resources to formulate edible films has been studied. Nonetheless, compatibility with other starch derivatives, such as dextrin and/or chemically modified starch, has not been explored yet. The objective of this research was to characterize opacity, water vapor barrier capability, and thermal properties of composite edible films, by a mixture design approach, formulated with three types of commercial chemical modified starch mixed with native corn starch and dextrin. Lower opacity in edible films was related to more soluble material, where the main effect of dextrin was the rise of soluble material and lower water vapor permeability. A more permeable film can be obtained with Nifrastarch and lower permeability with Gelamil. The type of chemically modified starch used in edible films for edible packaging can be decided according to the characteristics of the food in question, i.e., moisture, color, permeability, or edible film solubility for active packaging.
{"title":"Physical, barrier, and thermal properties characterization of edible films from composite mixtures of starch and starch derivatives","authors":"A. Totosaus, Ismael A. Godoy, Teresita J. Ariza-Ortega","doi":"10.35219/foodtechnology.2022.2.12","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.12","url":null,"abstract":"In the search for sustainable and ecological alternatives in food packaging, the use of starch as one of the most abundant biopolymer resources to formulate edible films has been studied. Nonetheless, compatibility with other starch derivatives, such as dextrin and/or chemically modified starch, has not been explored yet. The objective of this research was to characterize opacity, water vapor barrier capability, and thermal properties of composite edible films, by a mixture design approach, formulated with three types of commercial chemical modified starch mixed with native corn starch and dextrin. Lower opacity in edible films was related to more soluble material, where the main effect of dextrin was the rise of soluble material and lower water vapor permeability. A more permeable film can be obtained with Nifrastarch and lower permeability with Gelamil. The type of chemically modified starch used in edible films for edible packaging can be decided according to the characteristics of the food in question, i.e., moisture, color, permeability, or edible film solubility for active packaging.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"27 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89579088","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.05
M. Mulțescu, I. Susman
The objective of this paper was to evaluate seven different berries most consumed in Romania in order to determine the bioactive compounds: total phenolics content, total flavonoid content, total anthocyanins content, antioxidant activity by DPPH and total antioxidant capacity (water-soluble and lipid-soluble by photochemiluminescence assay, PCL). The analyzed fruits contain significant amounts of phenolic compounds between 18.91 and 383.06 mg gallic acid equivalents per 100 grams of fresh berries. Black currant extract had the highest content of total phenolic compounds, 383.06 mg GAE/100g, while the lowest level was obtained for the gooseberry, 18.91 mg GAE/100g. DPPH values varied between 22.15 and 892.35μmol Trolox Equivalent/100g fresh berries. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and DPPH was found (r= 0.9153). The results obtained demonstrated that different Romanian berries studied show a great antioxidant activity with possible benefits on human health.
{"title":"Evaluation of bioactive compounds and antioxidant capacity of Romanian berries","authors":"M. Mulțescu, I. Susman","doi":"10.35219/foodtechnology.2022.2.05","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.05","url":null,"abstract":"The objective of this paper was to evaluate seven different berries most consumed in Romania in order to determine the bioactive compounds: total phenolics content, total flavonoid content, total anthocyanins content, antioxidant activity by DPPH and total antioxidant capacity (water-soluble and lipid-soluble by photochemiluminescence assay, PCL). The analyzed fruits contain significant amounts of phenolic compounds between 18.91 and 383.06 mg gallic acid equivalents per 100 grams of fresh berries. Black currant extract had the highest content of total phenolic compounds, 383.06 mg GAE/100g, while the lowest level was obtained for the gooseberry, 18.91 mg GAE/100g. DPPH values varied between 22.15 and 892.35μmol Trolox Equivalent/100g fresh berries. Strong positive correlations between the antioxidant capacity of lipid-soluble compounds measured by PCL and DPPH was found (r= 0.9153). The results obtained demonstrated that different Romanian berries studied show a great antioxidant activity with possible benefits on human health.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"26 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78333485","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.03
Vallerina Armetha, P. Hariyadi, A. Sitanggang, S. Yuliani
The objective of this study was to investigate into the physical stability of whey protein (WP)-stabilized red palm oil (RPO) emulsions based on rheological properties such flow behaviour, viscoelastic properties, apparent viscosity (ηapp), and linear viscoelastic range limits (LVE). RPO emulsification was stabilized by three types WP with different protein content, notably WPI90, WPC80, and WPC76, and the influence of WP type and concentration (2.5-15%) was evaluated. Utilizing the type and concentration of WP used, RPO emulsions with good apparent thermodynamic stability could be formed. All of the emulsions showed shear-thinning flow behaviour with viscous properties (G" >> G′). However, as a result of the different WP types and concentrations utilized, the emulsions produced had varied kinetic stability and rheological properties. Droplet characteristics, such as D10, D50, and D90, ζ potential, and electrical conductivity were determined, and rheological data gained corresponded with these properties to explain emulsion stability. The LVE value reflected the stability of the produced emulsions as well as the ηapp difference. The emulsion stabilized with 15% of WPC76 had optimum physical stability in this study, with an LVE of 7.9%. This study demonstrate that rheological characterization can be employed to assess the stability of WP-stabilized RPO emulsions.
{"title":"The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective","authors":"Vallerina Armetha, P. Hariyadi, A. Sitanggang, S. Yuliani","doi":"10.35219/foodtechnology.2022.2.03","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.03","url":null,"abstract":"The objective of this study was to investigate into the physical stability of whey protein (WP)-stabilized red palm oil (RPO) emulsions based on rheological properties such flow behaviour, viscoelastic properties, apparent viscosity (ηapp), and linear viscoelastic range limits (LVE). RPO emulsification was stabilized by three types WP with different protein content, notably WPI90, WPC80, and WPC76, and the influence of WP type and concentration (2.5-15%) was evaluated. Utilizing the type and concentration of WP used, RPO emulsions with good apparent thermodynamic stability could be formed. All of the emulsions showed shear-thinning flow behaviour with viscous properties (G\" >> G′). However, as a result of the different WP types and concentrations utilized, the emulsions produced had varied kinetic stability and rheological properties. Droplet characteristics, such as D10, D50, and D90, ζ potential, and electrical conductivity were determined, and rheological data gained corresponded with these properties to explain emulsion stability. The LVE value reflected the stability of the produced emulsions as well as the ηapp difference. The emulsion stabilized with 15% of WPC76 had optimum physical stability in this study, with an LVE of 7.9%. This study demonstrate that rheological characterization can be employed to assess the stability of WP-stabilized RPO emulsions.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"19 5 Suppl 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78903146","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.08
A. L. Mihai, M. Mulțescu, M. Negoiță, Gabriela-Andreea Horneț, I. Surdu, A. Nicula
The consumer demand for healthy and natural products lead to the increased interest of consuming mountain food products. The objective of this work was to evaluate the physical-chemical and sensory characteristics of 8 dairy products and 11 meat products collected from different mountainous pastures from Romania. The protein content of dairy products varied between 37.39-47.90% d.m., while the fat content ranged between 43.63-49.57% d.m. For meat products, the protein content and fat content ranged between 11.69-70.07% d.m., and 17.58-95.92 % d.m., respectively. The fatty acid composition of mountain products was influenced by the pasture location, a better PUFA content being determined for products obtained from farms situated at a higher altitude. This research highlights that the quality of mountain products is strongly influenced by the pasture effects, the type of product analyzed and the technological process.
{"title":"Nutritional characterization of some Romanian mountain products","authors":"A. L. Mihai, M. Mulțescu, M. Negoiță, Gabriela-Andreea Horneț, I. Surdu, A. Nicula","doi":"10.35219/foodtechnology.2022.2.08","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.08","url":null,"abstract":"The consumer demand for healthy and natural products lead to the increased interest of consuming mountain food products. The objective of this work was to evaluate the physical-chemical and sensory characteristics of 8 dairy products and 11 meat products collected from different mountainous pastures from Romania. The protein content of dairy products varied between 37.39-47.90% d.m., while the fat content ranged between 43.63-49.57% d.m. For meat products, the protein content and fat content ranged between 11.69-70.07% d.m., and 17.58-95.92 % d.m., respectively. The fatty acid composition of mountain products was influenced by the pasture location, a better PUFA content being determined for products obtained from farms situated at a higher altitude. This research highlights that the quality of mountain products is strongly influenced by the pasture effects, the type of product analyzed and the technological process.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"22 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78003074","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.06
Imane Barakat, Hamid Chamlal, Houda Elfane, Sanaa El Jamal, Mohammed Elayachi, R. Belahsen
One of the illustrations selected for the presentation of the nutritional recommendations of the Mediterranean diet (DM) is the food pyramid (FP). The aim of this work was to design a food pyramid illustrating the dietary pattern of an adult Moroccan population and compare it to the recommendations of the Mediterranean diet pyramid (MDP) updated in 2020 by a group of experts. The study was carried out over the period of 2018 to 2022, on 507 adults from the Rabat-Salé-Kenitra region in Morocco. Socio-demographic data, usability, and toxic habits were collected using a questionnaire. Physical activity was assessed by the Marshal questionnaire. Food intake and food diversity have been determined by food history and food variety by food frequency questionnaires. The majority of the study population was over 34 years old (59%), resides in urban areas (70%), of which women (52%), sufficiently active (57%) and without any toxic habits (99.9%). A proportion of 31% still participate in meal preparation within the household, and 48.9% have at least two meals with the family daily. The population’s energy and protein intakes are higher (p<0.001) while their dietary fiber and water intakes are lower than the recommended intakes (p<0.001). The FP constructed according to the population’s food consumption comprises, from the bottom to the top, 1) water, 2) cereals and starchy foods, 3) sugars and sweet products, 4) fruits and vegetables, 5) dairy products, 6) olive oil, and 7) pulses, dried fruits, red meat, fish, chicken, eggs, and olives. The hierarchy and frequency of the consumption of certain foods and food groups differ from the recommendations of the updated MDP, reflecting a shift from sustainable diet.
{"title":"Mediterranean diet pyramid of an adult Moroccan population: comparison with the recommendations of the updated Mediterranean diet pyramid","authors":"Imane Barakat, Hamid Chamlal, Houda Elfane, Sanaa El Jamal, Mohammed Elayachi, R. Belahsen","doi":"10.35219/foodtechnology.2022.2.06","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.06","url":null,"abstract":"One of the illustrations selected for the presentation of the nutritional recommendations of the Mediterranean diet (DM) is the food pyramid (FP). The aim of this work was to design a food pyramid illustrating the dietary pattern of an adult Moroccan population and compare it to the recommendations of the Mediterranean diet pyramid (MDP) updated in 2020 by a group of experts. The study was carried out over the period of 2018 to 2022, on 507 adults from the Rabat-Salé-Kenitra region in Morocco. Socio-demographic data, usability, and toxic habits were collected using a questionnaire. Physical activity was assessed by the Marshal questionnaire. Food intake and food diversity have been determined by food history and food variety by food frequency questionnaires. The majority of the study population was over 34 years old (59%), resides in urban areas (70%), of which women (52%), sufficiently active (57%) and without any toxic habits (99.9%). A proportion of 31% still participate in meal preparation within the household, and 48.9% have at least two meals with the family daily. The population’s energy and protein intakes are higher (p<0.001) while their dietary fiber and water intakes are lower than the recommended intakes (p<0.001). The FP constructed according to the population’s food consumption comprises, from the bottom to the top, 1) water, 2) cereals and starchy foods, 3) sugars and sweet products, 4) fruits and vegetables, 5) dairy products, 6) olive oil, and 7) pulses, dried fruits, red meat, fish, chicken, eggs, and olives. The hierarchy and frequency of the consumption of certain foods and food groups differ from the recommendations of the updated MDP, reflecting a shift from sustainable diet.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"135 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80052624","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.02
Hafsa Yaiche Achour, Cristina Blanco Llamero, Sid Ahmed Saadi, A. Zitouni, Francisco J. Señoráns
Microalgae are described as a potential alternative source of bioactive compounds that are environmentally friendly. Dunaliella on its own is well known due to its potential to accumulate large amounts of carotenoids, especially β-carotene. Green and orange biomasses from a new Dunaliella salina strain DunaDZ1 isolated from an Algerian Salt Lake were evaluated for carotenoids composition and antioxidant activity. Ultrasound-Assisted Extraction (UAE) was employed using different extracting solvents. Furthermore, UAE extracts were then analyzed for their chemical composition by TLC, HPLC-DAD and for the antioxidant activity. Lutein was the main carotenoid in the green biomass, with the highest amount for ethyl acetate extract (393.19 mg/g). However, for the orange biomass, the main carotenoid was trans, β-carotene (131.83 mg/g) in the acetonic extract. Moreover, several others carotenoids were detected, belonging to xanthophylls and carotenes. Additionally, ultrasonic-assisted extraction with ethyl acetate produced the extract with the highest antioxidant activity for both D. salina biomasses. These extracts could be used as a natural antioxidant and as an ingredient for functional foods formulation.
{"title":"Ultrasound assisted extraction of carotenoids from green and orange biomasses of Dunaliella Salina DunaDZ1","authors":"Hafsa Yaiche Achour, Cristina Blanco Llamero, Sid Ahmed Saadi, A. Zitouni, Francisco J. Señoráns","doi":"10.35219/foodtechnology.2022.2.02","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.02","url":null,"abstract":"Microalgae are described as a potential alternative source of bioactive compounds that are environmentally friendly. Dunaliella on its own is well known due to its potential to accumulate large amounts of carotenoids, especially β-carotene. Green and orange biomasses from a new Dunaliella salina strain DunaDZ1 isolated from an Algerian Salt Lake were evaluated for carotenoids composition and antioxidant activity. Ultrasound-Assisted Extraction (UAE) was employed using different extracting solvents. Furthermore, UAE extracts were then analyzed for their chemical composition by TLC, HPLC-DAD and for the antioxidant activity. Lutein was the main carotenoid in the green biomass, with the highest amount for ethyl acetate extract (393.19 mg/g). However, for the orange biomass, the main carotenoid was trans, β-carotene (131.83 mg/g) in the acetonic extract. Moreover, several others carotenoids were detected, belonging to xanthophylls and carotenes. Additionally, ultrasonic-assisted extraction with ethyl acetate produced the extract with the highest antioxidant activity for both D. salina biomasses. These extracts could be used as a natural antioxidant and as an ingredient for functional foods formulation.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"14 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90384914","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 : 2022-09-01DOI: 10.35219/foodtechnology.2022.2.04
T. Vo, Dao Thi Anh Nguyen
In this study, the highest oil yield of kumquat peel essential oil extraction of 3.89±0.03% was achieved under the supercritical carbon dioxide (SC-CO2) extraction condition including 250 bars, 50°C, fluid rate of 20 g/min and 120 min of extraction. Limonene comprising 39.25% was the main component of the oil. It showed 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical (ABTS•+) scavenging activity and ferric reducing antioxidant power (FRAP) value of 25.29±0.17mM Trolox equivalent (mM TE)/g dry weight and 6.25±0.15 mM TE/g dry weight, 4565 and 4623 folds lower than those of vitamin C, respectively. Inhibition zone diameter (IZD) of pure oil equaled to that of (i) 9.2 µg/mL Ampicillin solution against Bacillus subtilis, (ii) 23.4 µg/mL Ampicillin solution against Staphylococcus aureus, (iii) 7.2 µg/mL Streptomycin solution against Klebsiella pneumoniae, (iv) 35.1 µg/mL Amikacin solution against Pseudomonas aeruginosa, and (v) 37.7 µg/mL Amikacin solution against Proteus mirabilis. Meanwhile, minimal inhibitory concentration (MIC) value of the oil was 5 mg/mL for B. subtilis and 10 mg/mL for the rest bacteria.
在超临界二氧化碳(SC-CO2)萃取条件为250 bar、50℃、萃取速率为20 g/min、萃取时间为120 min的条件下，金桔皮精油提取率最高，为3.89±0.03%。精油的主要成分为柠檬烯，含量为39.25%。结果表明，2,2′-氮基-双(3-乙基苯并噻唑-6-磺酸)阳离子自由基(ABTS•+)清除率和铁还原抗氧化能力(FRAP)值分别为25.29±0.17mM Trolox当量(mM TE)/g干重和6.25±0.15 mM TE/g干重，分别比维生素C低4565和4623倍。纯油对枯草芽孢杆菌的抑制区直径(IZD)为9.2µg/mL氨苄西林溶液，对金黄色葡萄球菌的抑制区直径为23.4µg/mL氨苄西林溶液，对肺炎克雷伯菌的抑制区直径为7.2µg/mL链霉素溶液，对铜绿假单胞菌的抑制区直径为35.1µg/mL阿米卡星溶液，对神奇变形杆菌的抑制区直径为37.7µg/mL阿米卡星溶液。同时，精油对枯草芽孢杆菌的最低抑菌浓度(MIC)为5 mg/mL，对其余细菌的最低抑菌浓度为10 mg/mL。
{"title":"Antioxidant and antimicrobial activity of essential oil from round kumquat (Fortunella japonica) peel using supercritical CO2 extraction","authors":"T. Vo, Dao Thi Anh Nguyen","doi":"10.35219/foodtechnology.2022.2.04","DOIUrl":"https://doi.org/10.35219/foodtechnology.2022.2.04","url":null,"abstract":"In this study, the highest oil yield of kumquat peel essential oil extraction of 3.89±0.03% was achieved under the supercritical carbon dioxide (SC-CO2) extraction condition including 250 bars, 50°C, fluid rate of 20 g/min and 120 min of extraction. Limonene comprising 39.25% was the main component of the oil. It showed 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical (ABTS•+) scavenging activity and ferric reducing antioxidant power (FRAP) value of 25.29±0.17mM Trolox equivalent (mM TE)/g dry weight and 6.25±0.15 mM TE/g dry weight, 4565 and 4623 folds lower than those of vitamin C, respectively. Inhibition zone diameter (IZD) of pure oil equaled to that of (i) 9.2 µg/mL Ampicillin solution against Bacillus subtilis, (ii) 23.4 µg/mL Ampicillin solution against Staphylococcus aureus, (iii) 7.2 µg/mL Streptomycin solution against Klebsiella pneumoniae, (iv) 35.1 µg/mL Amikacin solution against Pseudomonas aeruginosa, and (v) 37.7 µg/mL Amikacin solution against Proteus mirabilis. Meanwhile, minimal inhibitory concentration (MIC) value of the oil was 5 mg/mL for B. subtilis and 10 mg/mL for the rest bacteria.","PeriodicalId":43589,"journal":{"name":"Annals of the University Dunarea de Jos of Galati, Fascicle VI-Food Technology","volume":"52 1","pages":""},"PeriodicalIF":1.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89821282","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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