YEAR 2014

 

Total budget 2014 (16/12/2013- 15/12/2014): 113458 lei

 

Materials and microorganism

The agro-food wastes used in this study were derived from Transylvanian local regions and from our laboratory, including kernels and pulp/peels of stone-fruits (residues from plum (Prunus domestica L.) brandy (RPBP) and juice production (RPJP); apricot (Prunus armeniaca L.) peels (AP), and kernels (AK)) and berry press residues (sea buckthorn- Hippophae rhamnoides L., ssp. Carpatica (SB); Sambucus nigra (SN) and Sambucus ebulus (SE)). The fungal strains of Rhizopus oligosporus (ATCC-22959) and Aspergillus niger (ATCC-6275) were procured from LGC Standards GmbH, Wesel Germany.

 

Objective O2 – Evaluation of phenolic compounds accumulation in solid- state fermented stone fruit processing wastes and berry press residues) after their fermentation with Aspergillus and Rhizopus strains- continuation of 2013

 

Results:

 

Generally, during the first 3 days of fermentation, both fungii (R. oligosporus and A. niger) showed a similar trend, with decreased total phenolics content until 2 days, followed by an increase and a stabilization of phenolic production. At the end of fermentation period, a slight or a significant decrease was observed (Fig. 1.)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Resulted publications:

 

ISI papers:

 

1. R. Mărgăoan, L. Al. Mărghitaş, D. S. Dezmirean, F. V. Dulf*, A. Bunea, S. A. Socaci, O. Bobis (2014). Predominant and secondary pollen botanical origins influence the carotenoid and fatty acid profile in fresh honeybee-collected pollen. Journal of Agricultural and Food Chemistry, 62(27):6306-16. doi: 10.1021/jf5020318. (impact factor = 3.107)

2. Anca C Fărcaș, Francisc V Dulf,  Maria Tofană, Elena Mudura, Zorița Diaconeasa, Sonia Socaci (2014): Volatile profile, fatty acids compositionand total phenolics content of brewers' spent grain by-product with potentialuse in the development of new functional foods; Journal of Cereal Science- under review.

 

Papers accesible from International databases

 

1. F.V. Dulf, D.C. Vodnar, M. I. Toşa (2014). Exploitation of agro-industrial by-products as substrate for solid-state fermentation. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture. -under review.

2. Francisc V. Dulf, A. Bunea, E. A. Pop,V. Al. Opriţa, A. Pintea (2014). Fatty acids and carotenoids in some apricot cultivars. Romanian Journal of Biochemistry (Suppl.), 51, pag. 64 (abstract)

 

Participation at international conferences:

 

1. The Annual International Conference of the Romanian Society of Biochemistry and Molecular Biology (RSBMB International Conference), 5-6 Iunie, 2014, Felix , Romania: Fatty acids and carotenoids in some apricot cultivars.

2. The 13th International Symposium “Prospects for the Third Millennium Agriculture” USAMV Cluj-N., 25-27 Sept., 2014, Cluj-Napoca, Romania: Exploitation of agro-industrial by-products as substrate for solid-state fermentation.