Using Olive Cake as a Sustainable Ingredient in Diets of Lactating Dairy Cows: Effects on Nutritional Characteristics of Cheese
Sustainability,
Journal Year:
2024,
Volume and Issue:
16(8), P. 3306 - 3306
Published: April 15, 2024
This
study
aimed
to
investigate
the
chemical
composition,
fatty
acid
profile
and
polyphenol
content
of
Provola
cheese
made
with
cow’s
milk
from
cows
fed
a
diet
incorporating
olive
cake.
Cheese
samples
were
analysed
in
different
months
order
test
diet×season
effects.
The
results
show
that
composition
was
influenced
by
both
factors.
most
beneficial
human
health
point
view
produced
treatment
spring.
Supplementing
dairy
cake
reduced
atherogenic
thrombogenic
indices
while
increasing
total
polyphenols
product.
With
32.9%
increase
polyphenols,
TEST
group
has
greater
functional
nutrients
properties
than
CTR
group.
data
that,
combining
benefits
more
sustainable
production
process
better
final
product,
supplementation
dried
stoned
cow
improves
nutritional
cheese.
Language: Английский
ANTIFUNGAL ACTIVITY EVALUATION OF WHITE AND RED GRAPE POMACE EXTRACTS AGAINST SOME PHYTOPATHOGENS
Journal of Science and Arts,
Journal Year:
2025,
Volume and Issue:
25(1), P. 175 - 186
Published: March 30, 2025
The
main
objective
of
this
research
is
to
assess
the
antifungal
activity
grape
pomace
extracts
four
local
varieties
(i.e.,
two
white,
Fetească
Albă
and
Tămâioasă
Românească,
red,
Neagră
Negru
de
Drăgășani),
knowing
their
valuable
chemical
profile.
was
evaluated
using
fungi
strains
(Aspergillus
niger
Alternaria
alternata).
Despite
classical
extraction
method,
absolute
ethyl
alcohol
(99–100%):
water=1:1
as
a
solvent,
obtained
presented
high
effectiveness.
Thus,
Românească
(TR),
(FN),
(FA),
Drăgășani
(ND)
were
shown
have
superior
antimicrobial
against
Aspergillus
due
higher
concentration
polyphenols.
On
other
hand,
FN
ND
did
not
exhibit
sp.,
although
growth
inhibition
efficiency
lower
compared
sp.
In
conclusion,
study
emphasized
strong
correlation
between
analyzed
excellent
antioxidant
potential.
Language: Английский
Exploring the Phytochemical Profiles, and Antioxidant and Antimicrobial Activities of the Hydroethanolic Grape Pomace Extracts from Two Romanian Indigenous Varieties
Alexandru Cristian Grosu,
No information about this author
Camelia Diguță,
No information about this author
Mircea-Cosmin Pristavu
No information about this author
et al.
Fermentation,
Journal Year:
2024,
Volume and Issue:
10(9), P. 470 - 470
Published: Sept. 11, 2024
In
this
study,
the
potential
value
of
dried
grape
pomace
(whole,
seed,
and
skin)
obtained
from
Fetească
Neagră
(FN)
Tămâioasă
Românească
(TR)
as
a
source
secondary
metabolites
was
evaluated
following
hydroethanolic
extraction.
The
total
polyphenol,
flavonoid,
anthocyanin
contents
FN
TR
extracts
have
been
determined,
along
with
their
antioxidant
antimicrobial
activities.
investigation
seeds
whole
revealed
higher
levels
content
in
comparison
to
those
extracted
TR.
Fifteen
polyphenolic
compounds
were
identified
through
ultra-high-performance
liquid
chromatography
(UHPLC)
analysis.
most
abundant
concentrations
catechin
epicatechin
detected
seed
derived
both
Romanian
varieties.
activity
skin
than
evaluation
demonstrated
that
15
out
18
reference
pathogenic
bacteria
exhibited
low
MIC
MBC
values,
indicating
strong
antibacterial
extracts.
No
anti-Candida
observed.
It
can
be
reasonably
deduced
by-products
represent
sustainable
resource
for
development
new
functional
ingredients
pharmaceutical
food
industries,
alignment
principles
circular
bioeconomy.
Language: Английский