ICA Research and Development srl
ICA Research and Development srl
Toncea I.,National Agricultural Research and Development Institute |
Necseriu D.,Suisse trail srl |
Prisecaru T.,Polytechnic University of Bucharest |
Balint L.N.,ICA Research and Development srl |
And 2 more authors.
Romanian Biotechnological Letters | Year: 2013
Variability in camelina (Camelina sativa, L. Crantz) seeds and oil composition could be expected between cropping year, sowing time, cultivar and genetic x environment's interactions, as well farming systems. The objectives of the present study were to determine the seeds and oil composition variability due by organic and low input farming systems, cropping year, sowing time and cultivar, as well as, organic seeds, fats and meal (cake) elemental composition and calorific power values of Camelia, first Romanian camelina (Camelina sativa, L. Crantz) cultivar. Between 2004 - 2013 different field experiments with camelina were carried out at NARDI Fundulea, including five years (2009-2013) yield trial in organic farming, and a three year (2008-2010) yield trial in low input farming established that camelina Camelia seeds contain, mainly, 4,25 - 5,24% ash, 11,06 - 15,24% cellulose, 18,87- 21,97% proteins, 30,1 - 49,7% fats, and 25,83 - 28,21 mg/100 g vitamin E, as well as minerals - 0,18% Calcium (Ca), 0,53 % Phosphorus (P), 0,49% Cooper (Cu), 1,39 % Manganese (Mn), 4,47 % Iron (Fe) and 2,56 % Zinc (Zn). In organic yield trial, the best years for Camelia fats(oil) content were 2009 (43,9%) and 2012 (44,2%) and the bad year was 2010 (31,4%). Also, the sowing time effect on fats(oil) content ranged between 29,3 - 46,3% in late autumn and 33,4 - 49,6% in early spring. There appears to be some variation for fats(oil) content among the years and cultivars tested: 31.1 - 45,8% at Camelia, 31,9 - 44,8% at Calena and 30,7 - 43,6% at Lindo. In low input farming system, the fats(oil) content of cultivars studied ranged between 32,7 - 35,9% at Camelia and 29,5 - 33,8% at Lindo. The organic seeds and cold oil of Camelia contained two essential fatty acid types: ω-3 (31,9 - 53,4%) and ω-6 (18,6 - 21,61%), as well nonessential ω-9 (17,4 - 36,6%). The fatty acids in Camelia seeds and cold oil are principally unsaturated (85,3- 89,4%), with only 9,1 - 11,2% being saturated. More than 55% of the fatty acids are polyunsaturated, primarily linoleic (18:2) and a-linolenic (18:3), and 32% are monounsaturated, primarily oleic (18:1), eicosenoic/gadoleic (20:1), and erucic acid (22:1). Camelia a-linolenic fatty acid was higher in late autumn sowing time seeds and oil samples when was compared to that of Camelia seeds and cold oil spring sowing time samples. The average ω-6 to ω-3 ratio in Camelia seeds and cold oil was 1: 1,5 - 2,87 and inverse to the ideal ratio: 3 - 3:1 to 5:1. The Camelia cold oil was susceptible to auto oxidation, thus giving it a shorter shelf life. Also, the fatty acids composition of Camelia seeds and cold oil was not significant different. The calorific power values of the Camelia main commercial products, classified the Camelia seeds besides Anthracite coal, the Camelia meal(cake) besides Bituminous coal, and Camelia cold oil besides Jatropha based biodiesel and fuel oil. © 2013 University of Bucharest.
Peter A.,Technical University of Cluj Napoca |
Mihaly-Cozmuta L.,Technical University of Cluj Napoca |
Mihaly-Cozmuta A.,Technical University of Cluj Napoca |
Nicula C.,Technical University of Cluj Napoca |
And 11 more authors.
Food Chemistry | Year: 2016
Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2-SiO2, Ag/N-TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the color of the composite was lighter. The water retention was very good especially for the Ag/TiO2-SiO2-paper. These improvements can be associated with the high specific surface area and with the low agglomeration tendency of Ag nanoparticles in comparison with the Au ones. The preservation activity of the composites for the bread storage is positively influenced by photoactivity and presence of nano-Ag. Packages Ag/TiO2-SiO2-paper and Ag/N-TiO2-paper can find their applicability for extending the shelf life of bread by 2 days as compared with the unmodified paper-package. No influence of the Au/TiO2 on the extending the shelf life of bread was observed. © 2015 Elsevier Ltd. All rights reserved.