The composition of the lipophilic and hydrophilic extracts from the Feteasca Neagra ground seeds, grown in three different vineyards, was studied. The physicochemical indicators of the seeds, the oil quality indicators and the total content of polyphenols and flavonoids in the extracts were determined. Some phenolic and flavanol constituents were identified and quantified using reversed-phase HPLC by gradient-elution. The Trolox equivalent antioxidant capacity assay proved the increased antioxidant activity of the hydrophilic extracts, with the highest DPPH• scavenging effect of almost 91.70 and 93.81%, an equivalent of 281.66 and 288.27 µM/L Trolox. It was concluded that the seeds recovered from Feteasca Neagra by-products are a rich source of functional compounds, with significant antioxidant properties.
The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour. The addition of S2 leads to a decrease in the content of reducing sugars by up to 2.56% in P1, by 2.50% in P2 and by 2.19% in P3 compared to the control. In sticks with the addition of S2, the fat content of cyanobacterial origin increases by almost 3.2% in sample P1, by 4.4% in P2 and by 6.0% in P3 compared to the control samples. The research results show that the use of the preparation based on Spirulina platensis contributes to increasing the nutritional value of flour products through the increased intake of amino acids, fatty acids of cyanobacterial origin, minerals, vitamins and bioactive substances, which are missing in conventional products, consumed daily. The S2 preparation based on microalgae, rich in pigments - chlorophylls, carotenes and phycocyanins with beneficial properties for health, could be used as a natural food dyes.
Probiotics could be used as an alternative substitute for Antibiotic Growth Promoter (AGP). One of the bacteria that have the potential as a probiotic was Lactobacillus acidophilus which was able to secrete digestive enzymes that could help digestion and absorption of feed nutrients. The activity of probiotic bacteria could be stimulated by giving Moringa leaf extract through the process of breaking down oligosaccharides into lactic acid. The purpose of this study was to determine the effect of giving Moringa leaf extract, L. acidophilus probiotic, and the interaction between Moringa leaf extract and L. acidophilus probiotic in commercial feed on the specific growth rate and feed conversion ratio of Tambaqui fish. The results showed that administration of Moringa leaf extract and administration of L. acidophilus probiotics to commercial feed with different doses did not have a significant effect (p> 0.05), but the interaction of the combination of Moringa leaf extract and L. acidophilus probiotics gave a significant effect ( p <0.05) on the specific growth rate and feed conversion ratio of Tambaqui fish, namely the A1B2 treatment (4.03% per day) for the specific growth rate and A2B1 treatment (0.92) for the feed conversion ratio.
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