Study of Rural Groundwater Quality in Brestea Village, Romania

Popa, Maria; Dumitrel, Gabriela-Alina; Glevitzky, Ioana; Glevitzky, Mirel; Popa, Dorin

doi:10.2478/alife-2018-0059

Cited by 3 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The peroxide value results showed no significant (p>0.05) difference among the three oil samples. The PV has correlation to the oxidation and the stability of the oils whereas the low values indicate to high stability [16]. In this study, the PV was observed to be low for SBO and VCO that indicated their high stability.…”

Section: Resultsmentioning

confidence: 52%

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Muhialdin¹,

Ying²,

Farouk³

et al. 2019

JFNR

View full text Add to dashboard Cite

Mayonnaise is favourable by large number of consumers due to the pleasant taste that can enhance the appetite. However, several commercial mayonnaises are produced by using high concentrations of oil that may cause high threats of developing several diseases due to the link to health issues. On the other hand, oils known for health promoting properties such as virgin coconut oil are underutilized even though having high potential as plant-based alternative healthy oil that can be used in mayonnaise production. In this study, virgin coconut oil was used to partially and/or fully replace soybean oil that is commonly used in mayonnaise production. Three mayonnaise samples were prepared by using three oil combinations including 100% virgin coconut oil, 50%:50% soybean oil:virgin coconut oil and 100% soybean oil. The antioxidant activity, physiochemical properties, lipid profile and sensory evaluation of the mayonnaise samples were determined by using standard methods. The results showed significantly higher antioxidant activity for the mayonnaise sample prepared with 100% virgin coconut oil in comparison to other two samples. No significant differences were observed for the physical properties including pH and colour. However, 100% virgin coconut oil mayonnaise sample had the largest droplet size, lowest texture firmness and lowest viscosity among the samples. The sensory evaluation demonstrated higher preference to the 100% soybean oil mayonnaise that scored total of 7.050, while the 100% virgin coconut oil mayonnaise scored 5.57 for overall acceptability. The findings of this study demonstrated high potential for using virgin coconut oil in mayonnaise production to improve the quality and the biological functions of the product while maintaining the organoleptic properties.

show abstract

Section: Resultsmentioning

confidence: 52%

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Muhialdin¹,

Ying²,

Farouk³

et al. 2019

JFNR

View full text Add to dashboard Cite

show abstract

“…The quality and composition of the plant material depend on the climatic conditions, the physico-chemical and biological properties of water and soil (influenced by excessive pollution with chemicals, pharmaceuticals, household waste, zootechnics, etc.) in the plant vegetation area [13][14][15][16][17][18][19][20][21][22][23][24][25][26][27][28].…”

Section: Extraction Of the Volatile Oilsmentioning

confidence: 99%

Obtaining the Volatile Oils from Wormwood and Tarragon Plants by a New Microwave Hydrodistillation Method

Moşteanu¹,

Barsan²,

Otřísal³

et al. 2017

Rev. Chim.

View full text Add to dashboard Cite

In the present paper we describe an original installation for microwave hydrodistillation at low pressure that we constructed in order to obtain volatile oils from different plants. The results that we have obtained are encouraging meaning that the main components of these oils were found in correspondence with the data presented in literature. A novelty of this process is the fact that the hydrodistillation time was shorter than in the case of a classic process of hydrodistillation at atmospheric pressure. The aim of our research was to find a new and modern way of obtaining volatile oils from plants.

show abstract

“…Obviously, along with other soil components, enzymes are also influenced by the environmental conditions, so that all the qualities and properties of the soil and the environment quality are reflected in the production of vegetables or fruits and by their nutritional content [4][5][6][7][8][9]. At the same time, a strong impact on the composition and quality of agricultural soil is caused by inappropriate discharges of domestic waste, animal husbandry, industrial waste (especially chemical, medical and pharmaceutical, petroleum) [10][11][12][13][14][15][16][17][18][19][20], and waste water etc. [21][22][23][24][25].…”

mentioning

confidence: 99%

“…At the same time, a strong impact on the composition and quality of agricultural soil is caused by inappropriate discharges of domestic waste, animal husbandry, industrial waste (especially chemical, medical and pharmaceutical, petroleum) [10][11][12][13][14][15][16][17][18][19][20], and waste water etc. [21][22][23][24][25].…”

mentioning

confidence: 99%

Enzymological and Physicochemical Evaluation of the Effects of Soil Management Practices

Samuel¹,

Ţiţ²,

Melinte³

et al. 2017

Rev. Chim.

View full text Add to dashboard Cite

Soil enzymes activities have been considered as sensitive indicators of alteration soil quality by management. In order to obtain new data on the soil enzymological effects of soil management practices, we have determined some enzymatic activities in a preluvosoil submitted to a complex tillage and crop rotation experiment at the Agricultural Research and Development Station in Oradea (Bihor County). Actual and potential dehydrogenase, acid phosphatase and catalase activities were investigated in a split plot experiment where tillage (no-till and conventional tillage) was the main plot and crop rotation (Wheat/Maize, W/M; Soybean/Maize, S/M; Oats-Clover/maize, O-C/M) was the subplot. Soil samples were taken at 0-20, 20-40 and 40-60 cm. Each activity in both non-tilled and conventionally tilled soil under maize crop decreased with increasing sampling depth. It was found that no-till, in comparison with conventional tillage, resulted in insignificantly higher (p]0.10) soil enzymatic activities in the 0-20 cm layer and insignificantly (at least at p]0.10) lower activities in the deeper layers, excepting actual and potential dehydrogenase activities in the 40-60 cm layer, in which these activities were significantly lower(0.02]p]0.01). Based on the absolute values of the enzymatic activities, the enzymatic indicator of soil quality (EISQ) was calculated. The EISQ values ranged between 0.201 and 0.974 indicating the presence of high enzymatic activities in the upper layer and a moderate intensity of the enzymatic activities in the deeper layers. A significant correlation between soil enzyme activities and physical and chemical indicators was established.

show abstract

Study of Rural Groundwater Quality in Brestea Village, Romania

Cited by 3 publications

References 6 publications

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Obtaining the Volatile Oils from Wormwood and Tarragon Plants by a New Microwave Hydrodistillation Method

Enzymological and Physicochemical Evaluation of the Effects of Soil Management Practices

Contact Info

Product

Resources

About