Acta Alimentaria 

About: Acta Alimentaria is an academic journal published by Akadémiai Kiadó. The journal publishes majorly in the area(s): Chemistry & Fermentation. It has an ISSN identifier of 0139-3006. Over the lifetime, 1641 publications have been published receiving 11308 citations.

Evaluation of antioxidant activity of cornelian cherry (Cornus Mas L.)

Abstract: In present study, water extract of cornelian cherry (Cornus mas L) (WECM) was studied for antioxidant properties The antioxidant properties of WECM were evaluated using different antioxidant tests, including reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities These properties may be the major reason for the inhibition of lipid peroxidation The concentration of 20, 40 and 60 µg ml-1 of WECM showed 758, 934 and 975% inhibition on peroxidation of linoleic acid emulsion, respectively On the other hand, 60 µg ml-1 of standard antioxidants such as BHA, BHT and a-tocopherol exhibited 965, 992 and 611% inhibition on peroxidation of linoleic acid emulsion, respectively In addition, the WECM had effective reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities at the same concentrations (20, 40, and 60 µg ml-1) Those various antioxidan

Supercritical fluid extraction of oil from microalga Spirulina (arthrospira) platensis

Abstract: For the extraction of oil from microalgae, which are recognised as an important renewable source of bioactive lipids, supercritical CO 2 is regarded with interest being safer than hexane and offering a negligible environmental impact, short extraction time and petroleum-free final product. A mathematical model, able to describe the kinetics of a supercritical fluid extraction (SFE) process, was applied to the recovery of oil from the cyanobacterium Spirulina (Arthrospira) platensis, characterised by a particularly high content in γ-linolenic acid (C18:3ω-6). In this paper, we examine the kinetics of the SFE and the effect of operating conditions on extraction yield and fatty acid composition of lipid extracts.

Effect of grafting on the tomato's yield, quality and main fruit components in spring forcing

Abstract: Soil-born diseases often cause problems in vegetable forcing; this is because growers use greenhouses for the longest time possible. During the years several solutions have been found to displace chemical control. Grafting is a possible chemical free solution that shows several changes in plants thanks to the vigorous rootstock. In this study we examined the effect of grafting on the yield and fruit characteristics in tomato cultivar. Lemance F1was used as scion and Beaufort as rootstock. Earliness, total yield, fruit weight and number of each graft combination were recorded. Moreover, the main fruit components such as Brix°, carbohydrate, acid and the carbohydrate/acid ratio were analysed. We harvested more yield from the grafted plants. The increase of yield was mainly caused by higher average fruit weight. Brix° and carbohydrate content were lower in the fruits on grafted plants than on ungrafted ones but there was no significant difference in acid content.

Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract

Abstract: In this study, the antibacterial and antioxidant activities of dried fruit extract of cranberry (gilaburu, Viburnum opulus) were determined. The total phenolic content was found to be 131.99±2.11 mg gallic acid equivalent (GAE) g-1 in the cranberry fruit extract (CFE). The antioxidant activity of the extract was found to be 315.50±8.2 mg g-1 in dried methanol extract. At 2, 5, 10 and 15% concentrations the extracts were tested for their antibacterial effects by using the agar diffusion method against ten bacteria, some of them pathogenic and some of them spoilage microorganisms. All bacteria were inhibited by 10 and 15% concentrations of the CFE. Methanol (control) had no inhibitory effect on all the tested bacteria. The most sensitive of the bacteria was A. hydrophila, whereas the most resistant bacterium was Y. enterocolitica.

Nitrate in vegetables and their impact on human health. A review

Abstract: Vegetables are the major source of dietary nitrate, with wide variations in nitrate content. The presence of nitrate in vegetables is often associated with harmful effects on human health, i.e. with toxic effects of methaemoglobinaemia and the possibility of causing an endogenous formation of carcinogenic N-nitroso compounds. However, it is also associated with beneficial health effects, since nitrate represent an important alternative pathway to bioactive NO and its important physiological roles in vascular and immune function. In this review the concentrations of nitrate in different vegetables from different countries are given. Furthermore, the reasons for the different contents of nitrate in vegetables, the daily intakes and comparisons to the acceptable daily intake (ADI) values, legislation, metabolism and toxicology of nitrate are described as well as harmful and beneficial effects of nitrate on human health.