Stachys officinalis L., Stachys palustris L., Stachys sylvatica L. (Lamiaceae) are widely used as herbal remedies. In this study, comparative assessment of the phenolic acids, flavonoids, anthocyanin, and tannins content, together with antioxidant activity of the extracts obtained from flowers, leaves and stems was performed. Phenolic acids determined by the HPLC method reached highest values in flower extract of S. palustris, stem extract of S. officinalis, and leaf extracts of S. sylvatica. Flavonoids were found at values exceeding 100 mg quercetin equivalents (QE)/g dry weights in all three species, based on the spectrophotometric method. Anthocyanins were detectable only in extracts from flowers. S. officinalis stood out for the highest content of anthocyanins and tannins. Antioxidant activity was present in all three species studied, with S. palustris standing out for the most intense ferric reducing antioxidant power. The results obtained lead to the validation of applicability of these plants for curative and food purposes, given their variety and richness in bioactive compounds and antioxidants.
This study monitors the physico-chemical properties of wines from Dragasani under the influence of pectolytic enzymes in various temperature conditions. during maceration contact is made between the grape skins and selected the optimal time leads to wines with more pronounced floral character. The physico-chemical extraction maceration leads to a more pronounced specific compounds, the time of maceration is very important in this case. The curing time is of great importance in producing varieties Muscat Ottonel and Tămâioasă Românească primarily for successful extraction of aromatic components from grape. As noted in the literature flavored grapes contain large amounts of terpene compounds are in free form or bound. To optimize the technological process is able to extract these compounds and to achieve a harmonious and balanced wine. The variants considered in the study presents the results of physico-chemical and aromatic wines obtained from the Muscat Ottonel and Tămâioasă Românească, which took into consideration both during maceration and the use of selected yeasts and enzymes, which form the basis for the selection of the optimal procedure for obtaining aromatic white wines in Dragasani Vineyard.
The aim of the present essay is the detection of the phenolic rutin compound, a phenolic compound with antioxidant properties, in musts coming from autochthonous variety. The detection and quantification of the rutin has been carried out through chromatographic methods HPLC, resulting the identification in three must variety, Sauvignon blanc (SB), Feteasca regala (FR), Pinot noir (PN), coming from Recas vineyard. The obtained values have been situated between 1.828 ng/l for Feteasca Regala and 200.945 mg/L for Sauvignon blanc.
This paper investigates the antimicrobial action of Escherichia coli ATCCR CRM-8739TM on the following essential oils: Teucrium marum, Pinus sylwestris, Thymus vulgaris, Salviae aethedaroleum, Cinnamomum aromaticum, Hippophae rhamnoides, Lavandula angustifolia, Abies alba, Zingiber officinale, Anethum graveolens, Coriandrum sativum, Origanum vulgare, extracted industrialy from romanian plants, using the diffusion disc method. The most intense activity was observed at the essential oil of Cinnamomum aromaticum (cinnamon) and the mildest activity was observed at Zingiber officinale (ginger). Many of the essential oils tested exhibited moderate antimicrobial activity, as Teucrium marum, Thymus vulgaris, Hippophae rhamnoides, Lavandula angustifolia,Coriandrum sativum. The lowest antibacterial activity was exhibited on Pinus sylwestris, Salviae aethedaroleum, Zingiber officinale and Anethum graveolens.
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