Volume 20, No. 3 (2019)
Articles
FATTY ACID PROFILE OF SMOKED TUNA PROCESSED WITH LIQUID SMOKES
DANIEL AMBROSIUS NICOLAS APITULEY(*), CINDY REGINA MAGDALENA LOPPIES
The research aimed to analyze the effect of several different liquid smokes on the fatty acid profile of smoked tuna. The liquid smokes were processed from coconut shells, sago bark, and Eucalyptus sp. Fatty acids were analyzed using gas chromatography and the lipid quality of smoked tuna was determined by computing the Atherogenic Index (AI) and Thrombogenic Index (TI). The results showed that the fatty acids profile of smoked tuna contained 28 fatty acids, 11 saturated and 17 unsaturated fatty acids. The polyunsaturated fatty acid (PUFA) content of smoked tuna was greater than the saturated fatty acid and monounsaturated fatty acid contents. The high ratio of PUFA-ω3/PUFA-ω6 and the low value of the AI and TI of the smoked tuna with liquid smoke from sago bark showed that its lipid quality was better than the lipid quality of control tuna and the other smoked tuna.
THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS </br> VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE
ABIR BECHEKER(*), AISSA BOUTEBBA
During technological process of manufacture of the monoconcentrated tomato, the crushed fresh tomato is preheated and filtered. The juice obtained is concentrated, pasteurized and then sterilized. In order to evaluate the variations of the physicochemical parameters according to the technological process, it is used the normalized standard methods. The liners correlations coefficients are calculated with the MiniTab software. At the time of preheating and filtration, the levels of Brix, ascorbic acid, α-tocopherol, reducing sugars, β-carotene, lycopene, proteins, the color and the brightness decrease. At the level of concentration, there is an increase in these parameters. During pasteurization and sterilization, levels of Brix, ascorbic acid, α-tocopherol and reducing sugars decrease while levels of lycopene and β-carotene, the color and the brightness increase. The protein content remains stable. Throughout the technological process, some parameters have similar variations way. The existence of linear and non-linear relationships between specific physicochemical parameters is proven.
INFLUENCE OF FORTIFICATION OF DAIRY PRODUCTS BY PLEUROTUS OSTREATUS BETA-GLUCANS ON PRODUCT CHARACTERISTICS
EKATERINA ANTONTCEVA(1*), SERGEI SOROKIN(1), VIKTORIYA SEDYKH(1), LUDMILA KRASNIKOVA(2), MARK SHAMTSYAN(1)
Dairy products are often used as a base for functional food products. Preparations obtained from Pleurotus ostreatus possess antitumor, immunomodulating, anti-inflammatory, antioxidant, antibiotic, radioprotective and hypoglycemic actions. A special attention should be paid to beta-glucans, which are demonstrating significant biological activities. The aim of our research was to study the influence of fortification of dairy products with Pleurotus ostreatus beta-glucans on product characteristics. Preparations of beta-glucans obtained from submerged cultured P. ostreatus biomass were the object of our study. Three different preparations were obtained using different extraction protocols. Preparations were added to the milk in different concentrations just before its inoculation with different starter cultures to obtain various dairy products fortified with beta-glucans. An influence of the addition of different doses of mushroom preparations on the characteristics of produced dairy products was studied. It was found, that fortification with beta-glucan containing preparations, which is adding new functional properties to final dairy products, has no negative effect on the organoleptically properties of the products. It can also shorten the fermentation period and increase the product viscosity. Obtained results are demonstrating the possibility and motivation of the fortification of dairy products with mushroom beta-glucans to develop of new prospective functional products.
PIGMENT CONTENTS OF Sargassum polycistum MACROALGAE LIPID FROM SAYANG HEULANG BEACH, INDONESIA
RIONG SEULINA PANJAITAN
Macroalgae has a rich source of potential bioactive compounds. This study aims to identify the pigment profiles of Sargassum polycistum lipid collected from Sayang Heulang Beach, West Java, Indonesia. Lipid was isolated from Sargassum polycistum using chloroform: methanol (2:1, v/v), based on Folch method, which is the initial part of pigment extraction process. Pigment extract was identified by using Thin Layer Chromatography (TLC) with hexane: acetone (7:3; v/v) as eluent. The results showed six spots which successfully identified. Moreover, the spots were separated by using coloumn chromatography and followed characterization by UV-Vis spectroscopy in range 400-900 nm. The experimental results revealed that Sargassum polycistum lipid contained four pigments namely phaeophytin a, α-carotene, β-carotene and fucoxanthin.
DEVELOPMENT AND VALIDATION OF A DISSOLUTION TEST FOR URSODEOXYCHOLIC ACID AND TAURINE FROM COMBINED FORMULATION
OLENA I. GOLEMBIOVSKA(1,2), ALEXANDER YU. GALKIN(3,4*), ALEXANDER B. BESARAB(4)
The objective of the work was to establish experimental conditions for the dissolution test for ursodeoxycholic acid (UDCA) and taurine in tablet dosage form (artichoke leaf extract, UDCA, taurine, and Angelica sinensis roots extract) and to validate the dissolution test for specificity, precision, linearity and range, accuracy, and robustness. A fast and robust method applicable for quantification of the four compounds was developed and validated according to International Council for Harmonisation (ICH) guidelines. A dissolution test for the UDCA-taurine combined formulation was developed and validated, using a suitable High-Performance Liquid Chromatography (HPLC) and titration method for simultaneously quantitation both dissolved substances. The optimized conditions include the use of USP apparatus 2 at a paddle rotation rate of 75 rpm and 900 mL of water as dissolution medium, at 37.0 ± 0.5 °C. The HPLC quantitation method for UDCA and titration for taurine was also adapted and validated. The both methods developed in this study showed specificity and selectivity with linearity (r = 0.9995) in the working range (50 - 130 %) and good precision and accuracy.
ADSORPTIVE REMOVAL OF BRILLIANT GREEN DYE FROM AQUEOUS SOLUTIONS USING CEDAR AND MAHOGANY SAWDUSTS
MARYAM EL HAJAM(1,2*), NOUREDDINE IDRISSI KANDRI(2), AHMED HARRACH(1), ABDELAZIZ ZEROUALE(1)
The objective of this study is the valorization of industrial wood wastes and their application in the adsorption of a cationic dye “Brilliant Green (BG)” in solution. These experienced natural wastes are Cedar and Mahogany sawdusts, which are part of the range of abundant and inexpensive lignocellulosic products that can replace the conventionally used materials such as charcoal, silica gel and alumina. The results of the adsorption tests of Brilliant Green, show that under appropriate conditions, the adsorption rate is about 89 % on Cedar and 80 % on Mahogany sawdusts, for a concentration of 100 mg·L-1 of dye, by adding 8 g·L-1 of cedar and 20 g·L-1 of Mahogany as optimal doses of adsorbents, during a contact time of 40 min and at room temperature. The modeling of adsorption isotherms obtained is consistent with the Langmuir model. The kinetics data indicate that the process of Brilliant Green adsorption on both sawdusts follows the pseudo second order model. According to this study, these sawdusts are very effective in sorbing the BG and which could be used for the removal of other cationic dyes.
THE USE OF CHINESE HERBS IN WHEAT BREAD TECHNOLOGY
TATIANA MELEDINA(1), ELLIE AMIROVA(2), OKSANA GOLOVINSKAIA(1*), GALINA IVANOVA(2)
For decades, researchers have sought ways to reduce or eliminate type 2 diabetes, for which the exact cause is not known, and there is no cure. Chinese herbal medicine has a long history of successful treatment of diabetes. Long term consumption of food products containing Chinese herbs with hypoglycemic properties could be a viable treatment solution for diabetic patients. The purpose of this study was to develop a process for manufacturing a new bread product that contains Chinese herbs with hypoglycemic properties. Different fractions of the herbal formula were added into the dough to determine a maximum dosage that would produce bread that is palatable, shelf-stable, and retains desirable organoleptic properties of bread. Results demonstrated little variation in moisture between the control sample and the samples with herbs. With increasing amounts of herbs, the acidity of the bread increased and the porosity decreased. Organoleptic characteristics, such as appearance and internal structure of the baked samples with herbal formula did not demonstrate significant changes. It was concluded that the addition of the herbal formula, regardless of the dosage, improved shelf life, slowed the staling process and improved the microbiological stability of bread.
CHEMICAL COMPOSITION, MINERAL CONTENT AND ANTIOXIDANT CAPACITY OF PHENOLIC EXTRACTS AND ESSENTIAL OILS OF LAVANDULA STOECHAS L.
ASMAA NOUREDDINE(1*), ABDELAZIZ GHERIB(1), BOULANOUAR BAKCHICHE(1), ÁNGEL ANTONIO CARBONELL-BARRACHINA(2), MARINA CANO-LAMADRID(2), LUIS NOGUERA-ARTIAGA(2)
Lavandula stoechas L. from the west of Algeria were analyzed for their chemical composition, mineral content, total phenol and flavonoid contents, and also the antioxidant activity of the essential oils and methanol extract. Many essential minerals including potassium, magnesium, sodium and trace elements, such as iron, zinc, copper and manganese were determined. The total phenol and flavonoid contents in Lavandula stoechas were determined spectrophotometrically as 9.74 mg ± 0.48 gallic acid equivalents / gram of plant, and 4.615 mg ± 0.18 rutin equivalents / gram of plant for polyphenols and flavonoids respectively. The essential oils extracted by water distillation leads to extract 1.36 % dw, its composition identified by the GC–MS analysis was characterized by high proportions of α-fenchone (39.0 %), camphor (18.5 %), bornyl acetate (7.79 %), viridiflorol (4.55 %), and myrtenyl acetate (3.32 %). Our results show, in all tests of antioxidant capacity, that methanol extract has power to scavenging free radicals and reducing metals, better than Lavandula stoechas essential oils.
APPLICABILITY OF PUMPKIN PUREE IN SUGAR BISCUIT PRODUCTION
ALEKSANDR LUKIN
At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pumpkin puree. To study physical, chemical, organoleptic parameters and nutritional value of sugar biscuits with replacement of a part of flour with pumpkin puree in the formula. Local pumpkin varieties purchased at the market were used in the research: "Rossiyanka", "Candy" and "Olga". Of all three varieties, the "Candy" variety contained more biologically active substances and can be recommended as a β-Carotene and pectin enricher for sugar biscuits. Test samples of biscuits were prepared by adding pumpkin puree in the amount of 5 %, 10 %, and 15 % of the wheat flour. In all physical and chemical parameters, except the mass fraction of moisture in PP15 sample, the obtained biscuit samples did not exceed the values regulated in the state standard. The organoleptic evaluation proved that the biscuits with the pumpkin puree in the amount of 5 % of the flour mass were the most acceptable in their flavor characteristics and appearance for further use.
EFFECT OF WET AGING TIME ON BEEF MEAT AND CORRELATIONS WITH RHEOLOGICAL PROPERTIES, COLOR OF MEAT EMULSIONS, AND TEXTURAL PARAMETERS OF GELS
ELENA TODOSI SĂNDULEAC(*), GHEORGHE GUTT
The aim of this study was to observe the effects of the wet aging time of beef on the rheological properties of O/W model system meat emulsions. In addition, texture parameters (TPA) of the gels and the color analysis of the meat emulsions were performed to find a possible relationship between dynamic rheological data, with storage modulus (G') and loss modulus (G''), TPA parameters of the gels and color parameters of emulsions obtained from wet aged meat, at different time intervals (2, 7, 12, 17, 21 days). The Ostwald-de Waele model was used to describe the flow properties of meat emulsions. All studied emulsions exhibited non-Newtonian, shear thinning behavior since apparent viscosity decreased with increasing shear rate. Correlations between rheological properties, color of meat emulsions and TPA parameters of gels have been observed.
CO2 CAPTURE MODELING IN AQUEOUS SOLUTION OF METHYLDIETHANOLAMINE AND HEXYLAMINE
AMMAR MEHASSOUEL(1*), CHAKIB BOUALLOU(2)
The aim of this work is to establish a thermodynamic model using Non-Random Two-Liquid (NRTL) Electrolyte Aspen PlusTM model, which allows to simulate the CO2 capture by an aqueous mixture of methyldiethanolamine (MDEA) and hexylamine (HA) with mass concentration of MDEA 37 wt % + HA 3 wt %. CO2 solubility data in the mixture were obtained by our experiment in different temperatures 298, 313 and 333 K, and were introduced in Aspen PlusTM, the binary interaction parameters and electrolyte pairs as well as the parameters of the kinetic constants reaction between CO2 and aqueous solution with mass concentration MDEA 37 wt % + HA 3wt % + H2O have been regressed. The average relative deviation on the mole fraction of CO2 in the liquid phase is estimated. The results obtained show that our model represents the experimental data with an error of 17 %.
ASSESMENT OF THE WATER QUALITY IN SIRET HYDROGRAPHIC BASIN
VIOLETA NĂSTUNEAC(1), SIMONA GAVRILAȘ(2), FLORENTINA-DANIELA MUNTEANU(1, 2*)
The current study is focusing on the evaluation of the quality of surface water from the Siret hydrographic basin. For this purpose, was used the Global Pollution Index (I*GP), which was calculated for eleven water sampling points from Siret Basin. The sampling was performed for a period between the years 2010 and 2014. In the study were considered the following physicochemical parameters: pH, dissolved oxygen, chemical and biochemical oxygen demand, nitrogen compounds, phosphorus, iron, manganese, cadmium, mercury, nickel, lead, copper, zinc, and chromium. A specific quality index was calculated by considering the provisions of the law and an evaluation score was determined for each of the monitored water parameters. Finally, the global pollution indexes were determined, and based on these values could be evaluated the water pollution state. The results show that the situations when the pollution is creating discomfort effects on the environment are below 20 % (18 %), while the situations when is observed distress on some life forms are around 2 % (based on 474 collecting days, during the studied period).
THE ACTION OF SILVER NANOPARTICLES ON BACTERIAL STRAINS
ECATERINA LENGYEL(1), MAGDA PANAITESCU(2), ADINA FRUM(3*)
This study approaches an issue of great interest in bio-nanotechnology and nanomedicine, for example: the possibility of usage for various concentrations of colloidal silver to reduce or to neutralize the activity of certain bacteria inside organisms. The study takes into consideration reference strains such as: Escherichia coli /ATCC 10536, Klebsiella pneumoniae/ ATCC 700603, Pseudomonas aeruginosa /ATCC 25668, Salmonella typhi/ ATCC 14028, Staphylococcus aureus/ ATCC 6538, Streptococcus pyogenes/ ATCC 19615 and nosocomial strains isolated from hospital units such as: Escherichia coli/CCM 2371, Klebsiella pneumoniae/CCM 1986, Pseudomonas aeruginosa/CCM 8912, Salmonella typhi/CCM 381, Staphylococcus aureus/CCM 2877, Streptococcus pyogenes/CCM 8112. The determinations were made by using the diffusion method (adapted after the Kirby-Bauer test) in the presence of colloidal silver. The results show that, in the presence of silver, the reference strains show an increased sensitivity than the nosocomial strains; the most relevant bactericide effects were observed by using a 20ppm colloidal solution.
NEW QUINOLONE-BASED COMPOUNDS: SYNTHESIS, CRYSTAL STRUCTURES AND BIOLOGICAL ACTIVITIES
YOUSSEF KANDRI RODI(1*), YASSIR FILALI BABA(1), JOEL T. MAGUE(2), MARWA CHRAIBI(3), KAWTAR FIKRI BENBRAHIM(3), FOUAD OUAZZANI CHAHDI(1), YOUNES OUZIDAN(1), EL MOKHTAR ESSASSI(4)
A new quinoline-based compounds have been synthesized from 2-oxo-1,2-dihydroquinoline-4-carboxylic acid (2) and involved in alkylation reactions using phase transfer catalysis conditions. The esterification and protection of the carboxylic acid function of (2) have been also studied. The structures of the prepared compounds have been determined by spectroscopic methods: IR, 1H NMR, 13C NMR and the structure of compound 4 was confirmed by single crystal X-ray diffraction. The antioxidant activity of these compounds was evaluated using DPPH, FRAP and β-carotene bleaching techniques. Their antimicrobial activity was evaluated against E. coli, S. aureus, B. subtilis, B. cereus and Salmonella typhi using a microplate protocol.