A5030138805- Phytochemicals and Antioxidant Activities
- Plant biochemistry and biosynthesis
- Essential Oils and Antimicrobial Activity
- Sesquiterpenes and Asteraceae Studies
- Potato Plant Research
- Food Quality and Safety Studies
- Plant Growth Enhancement Techniques
- Garlic and Onion Studies
- Ginger and Zingiberaceae research
- Free Radicals and Antioxidants
- Bee Products Chemical Analysis
- African Botany and Ecology Studies
- Meat and Animal Product Quality
University of Oradea
2021-2024
The most widespread Sanguisorba species are officinalis L. and minor Scop. which also found in the Romanian flora classified as medicinal plants because of hemostatic, antibacterial, antitumor, antioxidant antiviral activities. This study aimed to characterize compare order highlight is more valuable according phenolic profile antimicrobial activity. Based on high-performance liquid chromatography equipped with photodiode array detection mass spectrometry (electrospray ionization)...
Nowadays, natural antioxidants, especially those found in fruits, are preferred over synthetic ones when used a variety of meat products. Natural alternatives by consumers because additives products have been connected to allergic reactions and other health-related problems. Fruits abundant phenolic compounds, providing them with particularly powerful antioxidants. Lipid oxidation is inhibited, allowing an extended shelf life enriched fruit-derived components. The present study explores the...
There has been a significant increase in the use of botanical resources for formulation topical products designed medicinal and cosmetic applications. Sanguisorba minor Scop., species, exhibits variety properties potential applications field cosmetics. The aim this study was to formulate preparations, incorporating an extract derived from plant S. Scop. comprising combination roots, leaves, flowers. In initial phase, total seven combinations were prepared using extracts flowers (v/v/v)....
Pastas enriched with vegetables are premium nutritious products and their consumption can bring significant health benefits. Recent studies have reported a high content of bioavailable phytochemical compounds in Allium ursinum L.; as such, it be used the development functional food products. This study involved evaluation 10 varieties pasta. Five these were made from white flour varying amounts egg (Ctrl_1–Ctrl_5). The other five (AU_1–AU_5) contained fresh shredded wild garlic leaves equal...