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Adina Frum


Romanian spontaneous flora provides a lot of resources for the determination of different chemical compounds. This study uses flower samples from Calendula officinalis L. extracted through maceration. The chemical compounds determined were: (+)-catechin, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, gallic acid, rutin, resveratrol and quercetin. They were analyzed by using an optimized HPLC method. (+)-Catechin, caffeic acid, chlorogenic acid and quercetin could not be identified in the analyzed samples. The greatest amount of phenolic compound found was rutin and the smallest quantity was determined for ferulic acid. The quantified compounds have proven to have benefits regarding human health, thus they can be used as functional compounds and can be included in food products and food supplements.

Open access

Georgi Kostov, Vesela Shopska, Rositsa Denkova, Mihaela Ivanova, Tatyana Balabanova and Radka Vlaseva

polyunsaturated fatty acids and fish oil by quercetin glycosides, Food Chemistry , 117, 290-295. 36. Hunter, J. (1989). Scientists discuss dietary fatty acids. Journal of the American Oil Chemists' Society, 66, 1251 - 1256. 37. Ihm, K., Kurtzke, K., Halbach, T., Mueller, A., Ritter, S., Muschiolik, G., Scherze, I., Jahreis, G., Schubert, R. (2006). Process for manufacture of a nutritionally improved mixed dairy product, such as yoghurt or cheese, and the mixed milk product produced, Patent Number: DE 10 2004 052 061 A1. 38. Imeson, A. (2009). Carrageenan