Samples from 'Stanley', 'Vânăt de Italia' and 'Tuleu Gras' plum cultivars were collected from two different positions of the tree crown (i.e., inside, and periphery of the crown) at six different harvesting times, starting with the phase when plum fruits were the size of a bean until they reached full maturity at 21 days intervals. The main phytochemicals of plum skin during fruit development were analyzed. Total polyphenols from plum skin showed variations throughout the fruit growth (200.6 to 1244.5 mg GAE 100g -1 ), a relatively ascending trend being noticed. For 'Stanley' DPPH-Scavenging Activity, statistically insignificant differences (p > 0.05), with values between 47.4% and 51.5%, were found, similar trends being observed for 'Vânăt de Italia' and 'Tuleu Gras'. The total flavonoid content in the analyzed plum fruits statistically significantly decreased (p < 0.05) from fructification to ripening for 'Stanley' and 'Tuleu Gras'. On the other hand, variations were registered for 'Vânăt de Italia' cultivar which had the highest flavonoid content on the sixth harvesting phase. Anthocyanin content accumulated in 'Vânăt de Italia' plum peel showed increasing values during fruit development, regardless of the harvesting phase, variety or position, while a slightly decreasing trend was found for 'Stanley' and 'Tuleu Gras' varieties. The largest quantity of total chlorophyll (287.4 µg g -1 ) was found in the fructification phase, followed by a continuous decrease until ripening, whatever the variety or crown position.
This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial properties.
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.
The valorification of the marine biomass is an important resource for many industries like pharmaceutical, supplying raw material for the extraction of bioactive substances (vitamins, sterols and collagen), cosmetics, biofertilizers and wastewater treatment. In the last years a special attention has been given to the use of macroalgae. The aim of this study was to emphasize the capacity of two representative green algae species frequent presents on the Romanian shore, Ulva lactuca (L.) and Cladophora vagabunda (L.) Hoek, to remove two usual detergents from wastewater. The green algae washed, dried at room temperature, macerated to powder were introduced into different filter paper for comparison, then immersed in waste water treated with different concentrations of detergents. Tap water was used for the experiment. The results show that Ulva lactuca (L.) species is suitable than Cladophora vagabunda (L.) Hoek species, for wastewater treatment.
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