Papers by Delia Gabriela Dumbrava
Rosehip Chutney - a Valuable Source of Antioxidants
International Multidisciplinary Scientific GeoConference SGEM ..., Dec 15, 2023
Coconut Milk-Based Cheese Alternatives - Antioxidant, Nutritional and Sensory Properties
International Multidisciplinary Scientific GeoConference SGEM ..., Dec 15, 2023
Antioxidant, Nutritional and Sensory Characteristics of Two Innovative Types of Gluten-Free Bread
International Multidisciplinary Scientific GeoConference SGEM .., Dec 27, 2022
Evaluation of Total Polyphenols Content and Antioxidant Activity of the Chamomile Beverage with Different Sweeteners Adding
22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space � Technologies For a Sustainable Future, VOL 22, ISSUE 6.2
The aim of this paper was to evaluate the influence of some sweeteners adding on sensorial charac... more The aim of this paper was to evaluate the influence of some sweeteners adding on sensorial characteristics (appearance, consistency, colour, smell and taste), and some physico-chemical indicators (acidity, total soluble solids, total polyphenols content and antioxidant activity) of the chamomile soft drinks. The parameters were evaluated at 7 and 14 days respectively. These fermented soft drinks were obtained from chamomile flowers, bran, lemon juice and four types of sweeteners: white sugar, brown sugar, bee honey and Stevia rebaudiana dried leaves. The sensorial evaluation was by hedonic scale from 1-5 points. From sensory point of view, the version with bee honey was the best appreciated (average 4.42 points) by evaluators, followed by the one with brown sugar. Acidity was determined by titration with NaOH 0.1 n, the lowest value of acidity being recorded in the version with Stevia rebaudiana (7.5 ? 0.71 acidity degrees). The total soluble solids content was determined by the ref...
Influence of the Addition of Dehydrated Lingonberries in Spelt Flour on Its Bakery Properties, Physicochemical Characteristics, Antioxidant and Antimicrobial Properties
22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space � Technologies For a Sustainable Future, VOL 22, ISSUE 6.2
Triticum spelta is one of the most popular wheat species with multiple applications in the bakery... more Triticum spelta is one of the most popular wheat species with multiple applications in the bakery industry. Lingonberries fruits are considered as some of the most valuable fruits due to its antioxidant and antimicrobial properties being widely used in the pharmaceutical industry, but also in food processing. This paper presents a study on the influence of using dehydrated and grinded lingonberries fruit as an addition to spelt wheat flour on its baking properties, physicochemical characteristics, antioxidant properties and antimicrobial activity. Five mixtures of spelt flour:lingonberries were made in the following proportions: 95:5, 90:10, 85:15, 80:20, 75:25. The addition of the grinded fruits to the flour resulted in a decrease of the wet gluten content from 39% (in flour) and 28% in the mixture 85:15 and a decrease of the gluten deformation index from 7mm (in flour) to 4mm in the mixture 85:15. Dehydrated lingonberries grind recorded the highest antiradical activity on DPPH rad...
Spectrophotometric Determination of the Content of Chlorophylls, Carotenoids and Xanthophyll in the Fresh and Dry Leaves of Some Seasoning and Aromatic Plants from the Western Area of Romania
22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space � Technologies For a Sustainable Future, VOL 22, ISSUE 6.2
Aromatic plants have been one of the important concerns of man since the beginning of his existen... more Aromatic plants have been one of the important concerns of man since the beginning of his existence. Seasoning plants, due to the presence in their composition of active principles with antibacterial and antifungal effect, allow a better preservation of food, a fact that over time has played an important role in preventing possible infections. Chlorophyll is the pigment that gives plants their green color and supports plants in absorbing energy and nutrients. Chlorophyll is found in most green plants and vegetables. Chlorophyll can also benefit the health of the human body as it is a natural source of antioxidants. Green chlorophyll pigments (chlorophyll a and b) and yellow pigments or carotenoide (carotenes and xanthophyll) represent photosynthetic or assimilatory pigments. The purpose of this paper consisted in studies on the comparative content of chlorophylls, carotenes and xanthophyll in the fresh and dry leaves of 12 seasoning and aromatic plants from the Western region of Rom...
Foods
Exploring new sources of natural antioxidants is of great interest to edible oil producers, in li... more Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm−1/A 2922 cm−1 (RI), A 3009 cm−1/A 2853 cm−1 (RII), A 3009 cm−1/A 1744 cm−1 (RIII) and RIV = A 1744 cm−1/A 2922 cm−1 (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was co...
Canned fruit industrywas a period of recession due to funding poor and inadequate management, but... more Canned fruit industrywas a period of recession due to funding poor and inadequate management, but shows substantial potential for development, thanks to natural and materials resources that can be recovered efficiently in production/processing and launch policies marketing to promote canned fruits Romanian market and economic space of the European Union.Official data published by Eurostat in February 2015 shows that Romania ranks in the top eight member countries of the European Union, the value of agricultural production. Total production in 2014 was valued at 392.3 billion euros, while our country has produced worth 15.4 billion euros.This paper addresses theoretical and comparative market developments canned fruits, relevant data of economic efficiency of production and marketing strategy role in this branch of commercial activity. It is also highlighted developments and prospect market canned fruits in Romania
The aim of this study was to analyze the chlorophyll and carotenoids content of fresh arugula (Er... more The aim of this study was to analyze the chlorophyll and carotenoids content of fresh arugula (Eruca sativa, Ruca variety) and lettuce (Lactuca sativa, Marilena variety) leaves from the Romanian market. The pigments concentration in the analyzed samples was determined by a spectrophotometric method. In both analyzed samples, chlorophyll "a" predominates to chlorophyll "b". The highest content of chlorophyll pigments was found in leaves of arugula: 31.47 mg/g, while in the lettuce leaves was found a concentration of 27.14.Arugulaleavesare alsothe richestincarotenoids (245.50 µg/g)
The purpose of this paper was to determine the total protein content, gluten content, moisture, Z... more The purpose of this paper was to determine the total protein content, gluten content, moisture, Zeleny sedimentation index, hectolitre mass and deformation index of T. aestivum wheat. The total protein content, gluten content, Zeleny sedimentation index and hectolitre mass was analyzed by the NIR, Infralum FT 10 cereal analyzer instruments. Humidity was determined by oven drying method and deformation index by thermostating. The samples were collected from three Romanian areas: West, South and Central. The highest total protein content was registered in wheat from South (13.5%), followed by wheat from West (13.2%), respectively from Centre (10.6%). The gluten content, in direct correlation with total protein content, was in the range 24% (wheat from Centre) - 30% (wheat from South). The deformation index of West and South samples was 5 mm, respectively 2mm of sample from Central. Wheat South Zeleny sedimentation index was 44 mL followed by West area wheat (49 mL) and wheat from Cent...
In this paper were studied by comparison microelements (Cu, Zn, Ni, Mn, Pb, Co, Cr) and vitamin C... more In this paper were studied by comparison microelements (Cu, Zn, Ni, Mn, Pb, Co, Cr) and vitamin C content of some commercial spices: ground black pepper (Piper nigrum), sweet paprika, cayenne pepper (Capsicum annuum) and powder cinnamon (Cinnamomum zeylanicum). For this purpose, the mineral elements mentioned were quantified by Atomic Absorption Spectrophotometry (AAS), for their determination was used the atomic absorption spectrophotometer’s contr AA 300, Analytik Jena and the vitamin C content was analyzed by 2,6-diclorindofenol method using as standard ascorbic acid solution, 0.5 mg / ml. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. Principal component analysis (PCA) was carried out for quantitative mineral concentration and vitamin C content. Among microelements, Cu, Zn and Mn were found in the highest concentration in whole investigated vegetable material
In this paper were studied by comparison microelements (Cu, Zn, Ni, Mn, Pb, Co, Cr) and vitamin C... more In this paper were studied by comparison microelements (Cu, Zn, Ni, Mn, Pb, Co, Cr) and vitamin C content of some commercial spices: ground black pepper (Piper nigrum), sweet paprika, cayenne pepper (Capsicum annuum) and powder cinnamon (Cinnamomum zeylanicum). For this purpose, the mineral elements mentioned were quantified by Atomic Absorption Spectrophotometry (AAS), for their determination was used the atomic absorption spectrophotometer’s contr AA 300, Analytik Jena and the vitamin C content was analyzed by 2,6-diclorindofenol method using as standard ascorbic acid solution, 0.5 mg / ml. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. Principal component analysis (PCA) was carried out for quantitative mineral concentration and vitamin C content. Among microelements, Cu, Zn and Mn were found in the highest concentration in whole investigated vegetable material
In this paper was performed study regarding guide technical and economic evaluations for core wal... more In this paper was performed study regarding guide technical and economic evaluations for core walnut oil obtained by extraction with petroleum ether, in a industrial unit considering 240 working days/year. The economic efficiency relies on analytic and synthetic indicators that give a general view about the production process. These indicators are used in order to calculate the profit of the factory enterprise. Monitoring of plant resources are essential for the development of modern agricultural production. Biodiversity of plant resources in agriculture is a biological basis for assurance the quality of world food products, for creating new cultivars, through conventional crossing process or application of biotechnology. The values obtained were as follows: total costs (736215 Euros/year), total revenues (817800 Euros/year), profit (81585 Euros/year), profit rate (11.08%), product cost (73400.63 Euros) and production costs (1301 Euros/kg). The results of technical-economic calculat...
Lucrări Științifice Management Agricol, Jul 28, 2021
Traditions, habits, folklore, traditional costume and cuisine are priceless treasures that define... more Traditions, habits, folklore, traditional costume and cuisine are priceless treasures that define a people making it unique, steady and immortal in time. The aim of this study is to present the heritage which the ethnic communities that lived in the Banat area left to the local gastronomy. The traditional Banat cuisine is fascinating in its richness and variety, due to the influence of the nationalities living in this multiethnic area: Swabians, Hungarians, Serbs, Russians, Bulgarians, Ruthenians etc. Banat has a rich cuisine, with some peculiarities: sweetened sauces and soups, savory steaks and pilaf straightened with greens and paprika, strongly influenced by the cuisine of the cohabiting nationalities. The studied literature showed that the most dishes borrowed from the cohabiting ethnic groups are in the category of desserts ( ), followed by liquids preparation ( ) and main dishes (5). The strongest influence had the Hungarian gastronomy, followed by the German one, but also, Serbian and Slovak dishes greatly determined Banatians' eating habits.
Tenderizing meat is a process by which changes its texture to be more easily consumed. Tenderizat... more Tenderizing meat is a process by which changes its texture to be more easily consumed. Tenderization agent is very important in estimating meat quality, along with taste and juicy. The paper presents a study on the influence of bruising agents on the sensory and nutritional profile of pig meat. In this regard, it was used fresh pork boneless shoulder and tenderness agents: salt brine 7% solution, soy sauce, cider and apple juice. After analyzing sensory highest score earned him sample tender meat with soy sauce, and from the nutritional point of view were obtained similar values were not significantly influenced by the tender itself.
Assessment of Content in Different Bioactive Principles and the Antioxidant Activity from Some Frozen Vegetables
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings, 2017
Control of Plants of Lotus Corniculatus L. On Aerobic and Anaerobic Free Nitrogen-Fixing Bacteria
The free nitrogen fixing bacteria are able to mobilize important soil nutrients, transforming thr... more The free nitrogen fixing bacteria are able to mobilize important soil nutrients, transforming through biological processes the unusable molecular nitrogen into an active form and to improve soil fertility, influence many aspects of plant health and ensure their growth, showing interest for the scientific world and farmers. But, on the other hand, this bacterial segment may be influenced by the edaphic factors and the interconnection with the plants, the growth phase, the physiological state and the root system of the plant, by the root exudates, which demonstrates the importance of the bacterial community monitoring from the area of plants influence throughout the growing periods The aim of this study was to evaluate the influence of the age of the plants used as biofertilizer and soil moisture on the free nitrogen fixing bacterial communities (the genera Azotobacter and Clostridium) associated with the roots of the perennial plants of Lotus corniculatus L. There were two zones of i...
Effects of Boiling and Roasting on Crude Proteins, Total Antioxidant Capacity and Total Polyphenols Content of Potato Tubers
Compared with other sources, potato can bring multiple nutritional benefits because it’s naturall... more Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude p...
The goal of this study was to improve the thermo-oxidative stability of rapeseed oil used in vari... more The goal of this study was to improve the thermo-oxidative stability of rapeseed oil used in various high-temperature food applications. At the same time, consideration was given to valorize the bioactive potential of a by-product resulting in large amounts from industrial tomatoes processing. For this purpose, the dried tomatoes powder and their processing by-product powder have been added at a level of 200, 500 and 1000 ppm in rapeseed oil subjected to convective heating for 240 min at 185±5°C. Further, the thermo-oxidative degradation of heat-treated oil samples was monitored. The results of this research showed that the tomatoes processing by-product has a high content of bioactive compounds. The tomatoes powder as well as their processing by-product powder added in the oil samples at a level of 500 ppm has an inhibitory effect on the thermo-oxidative degradation of rapeseed oil similar to butylhydroxytoluene (BHT) applied to a level of 200 ppm. Thus, the tomatoes powder and the...
I n this paper we analyzed the influence of freezing at -18°C for 4 months, for blanched and non-... more I n this paper we analyzed the influence of freezing at -18°C for 4 months, for blanched and non- blanched chives (Allium schoenoprasum L. ) on the content of ascorbic acid, chlorophylls and carotenoids. In the case of fresh chives, the vitamin C content (determined by iodometric method) was 56.48 mg/100g; for frozen non-blanched chives, were determined losses of 49.91% and for frozen blanched chives, losses of 15.88%. The total chlorophylls concentration (determined by spectrophotometry) in fresh chives was 268.15 µg/g, of which 205.00 µg/g chlorophyll “a” and 63.15 µg/g chlorophyll “b”, respectively. After the freezing treatment on the fresh chives there were determined losses of 18.95% from total chlorophylls, 18.27% chlorophyll “a” and 21.14% chlorophyll “b”. Freezing of the blanched chives has caused less loss of chlorophylls (9.58% loss of total chlorophylls) compared with the same treatment applied to fresh chives. The content of carotenoids determined by using spectrophotome...
Uploads
Papers by Delia Gabriela Dumbrava