Bulgaria has a rich diversity of medicinal plants, with
around 770 species, or 19% of all plant s... more Bulgaria has a rich diversity of medicinal plants, with around 770 species, or 19% of all plant species in the country. According to the floristic regional division of the country, the Rhodope Mountains are divided into 3 regions: Western, Central, and Eastern. Dospat municipality falls within the area of the Western floristic region. The present study aimed to carry out the identification and sieve analysis of three plants. This study serves as a basis for subsequent research on the content and distribution of biologically active substances in the selected plants and can propose an extraction model for their further optimal extraction. The plants identified were thyme (Thymus callieri Borbás ex Velen), thistle (Onopordum acanthium L.), and hawthorn (Crataegus monogyna). The cropped plants were examined for the presence of both inorganic and organic impurities. Once impurities were removed, the first quality grade plant material was sorted, dried, and ground. The ground plant material was then subjected to sieve analysis, which involved sorting the material into six classes based on particle size. The density of distribution of the size fractions was determined and analyzed for each of the three crop years studied. The study aimed to investigate the variation in the size distribution of the plant material over three crop years. The results showed the nature of the variation in the size distribution of the plant material over the studied range of 0 - 2,000 μm. The density of distribution of the size fractions varied between the different crop years, indicating that factors such as weather and other environmental conditions may have influenced the size distribution of the plant material. The obtained result of the grinding and fractionation can serve as a basis for additional research, contributing complete and qualitative extraction of biologically active composites from the herbal plant source.
The production of safe food with high quality is one of
the most important topics nowadays. The r... more The production of safe food with high quality is one of the most important topics nowadays. The researchers have been looking for innovative approaches to the preparation of a new generation of emulsified products that can serve as a matrix carrier for the incorporation of valuable components with high functional potential. New products may have the capacity to prevent cardiovascular and central nervous system diseases, oncological diseases, and atherosclerosis. Finding and identifying new properties and applications of medicinal plants containing biologically active ingredients is of great importance in the future. Medicinal plants and their secondary metabolites are subject of interest in the pharmaceutical and food industries. In the article, the three valuable species of herbs: hawthorn fruit (Crataegus monogyna), thistle (Onopordum acanthium L.), thyme (Thymus callieri) and their potential for incorporation in food emulsions are reviewed. One hundred seventy-three literary sources were studied - studies of various scientific groups around the world. The research covers a significant range of results concerning plants as a source of biologically active substances, and the integration of plant extracts into food products. The antioxidant potential and chemical composition of plants as a bio-component for food matrices have been studied. A thorough characterization of the chemical composition, pharmacological activities, and biological potential of three plants distributed in the Republic of Bulgaria - hawthorn fruit (Crataegus monogyna), thistle (Onopordum acanthium L.), and thyme (Thymus callieri) was made. Their application in the food industry was studied. The potential possibilities for the preparation of food emulsion systems with the addition of plant sources have been examined. A broad overview of the innovative modern approaches for obtaining a new generation of emulsion products was made. The present review evaluates the possibilities of enhancing the biological potential and health effects of edible emulsion dispersion systems by incorporating plant extracts of medicinal plants into them.
Influence of oak wood on the chemical and organoleptic profile of white wines, 2024
The use of oak wood in various forms for the production of white wines has become an increasingly... more The use of oak wood in various forms for the production of white wines has become an increasingly popular practice among winemakers. As a result of extraction, condensation and other processes, their chemical composition and sensory profile were modified. Phenolic compounds and volatile aromatic substances passed from the wood to the wine improving the aroma and taste and enhancing its antioxidant activity. Their quantity has depended on the botanical type and origin of the wood and the method of its heat treatment. In the production of white wines several technologies have been applied-conducting the alcoholic fermentation and aging on lees in barrels, completing the fermentation in tanks and racking the wine to the barrels, starting the fermentation in tanks but in the middle of the process racking the fermenting juice to the barrels. Into the wine, of phenols mainly passed gallotannins and ellagitannins and of aromatic substanceseugenol, isoeugenol, vanillin, furan derivatives, lactones, etc. Further to the use of barrels, the application of alternative oak forms has become more and more popular, which in the case of white wines allowed avoiding the volatile components oxidation. The result was a quality product with better technological properties. The wines acquired hints of wood without losing their freshness and fruity character.
A comparative technological study of wines from four seedless coloured hybrid vine forms-30/2, 30... more A comparative technological study of wines from four seedless coloured hybrid vine forms-30/2, 30/3, 30/10, 31/9 and the varieties-Syrah clone 174, Sangiovese, Marselan and Regent. It was found that on the content of trans-resveratrol, quercetin and antioxidant activity of wine, all studied hybrid forms are superior to Sangiovese and inferior to Syrah-clone 174. With a high degree of balance and stability of environmental conditions of the varieties are Syrah-clone 174, Marselan and Regent, and of the hybrid forms-30/10 and 30/2. Various representatives of the volatile aromatic composition have been identified in the studied wines, belonging to the groups of higher alcohols, esters and terpenes, acetaldehyde and methanol. The total quantitative presence of volatile compounds is higher in the wines of the hybrid forms compared to those of the control varieties. The content of sugars and acids in grapes, and alcohol and sugars in wine in hybrid forms and varieties does not differ significantly. The amounts of extract, titratable acids, anthocyanins are higher in hybrid forms. The highest amount of total phenols is observed in the wine of 30/10-3295.66 mg/dm 3 , and the lowest in Sangiovese-2060.91 mg/dm 3. With the highest organoleptic evaluation is the wine from Syrah clone 174-86.0, and from the seedless coloured hybrid forms are 30/10-83.0 and 30/3-80.0. It is possible through staged sexual hybridization to create seedless coloured varieties suitable for the production of quality wines, characterized by high taste characteristics, nutritional and medicinal value.
Прогресът в областта на хранителната наука доведе до разработването на иновативни хранителни прод... more Прогресът в областта на хранителната наука доведе до разработването на иновативни хранителни продукти с повишени здравни ползи. Консумацията им има потенциал в подобряването на някои ключови функции на човешкия организъм, в резултат на което те повлияват положително здравето и качеството на живот. Съвременните производители на функционални храни са фокусирани върху разработването на нови продукти, които предлагат множество ползи чрез комбиниране на различни функционални съставки в един единствен продукт. Тяхната цел е не само да доставят енергия на организма и да са приятни за консумация, но да бъдат разработени с приоритет към положителния ефект върху някои основни функции на организма, като повишаване на имунитета, намаляване нивата на холестерол, предпазване от инфекции и други. В отговор на тази тенденция, целта на настоящия обзор е да се разгледат някои зърнените суровини, като потенциални кандидати за получаване на функционални напитки, доставящи пробиотични млечно-кисели бактерии и полифеноли.
Advances in food science have led to the development of innovative food products with enhanced health benefits. Their consumption has the potential to improve some key functions of the human organism, as a result of which they positively affect health and quality of life. Today's functional food manufacturers are focused on developing new products that offer multiple benefits by combining different functional ingredients into a single product. Their purpose is not only to supply energy to the body and to be pleasant to consume, but to be developed with priority to the positive effect on some basic functions of the body, such as increasing immunity, reducing cholesterol levels, protecting against infections and others. In response to this trend, the aim of the present review is to examine some cereal raw materials as potential candidates for the preparation of functional beverages delivering probiotic lactic acid bacteria and polyphenols.
nfluence of foliar fertilizers application on the volatile composition of red wines, 2023
Introduction. The aim of the present study was to determine the influence of different foliar fer... more Introduction. The aim of the present study was to determine the influence of different foliar fertilizers (in four harvests-2019, 2020, 2021, and 2022) on the composition of volatile and aromatic compounds of red wines from the Bulgarian hybrid variety Storgozia. Materials and methods. Gas chromatography-flame ionization detection was used to determine the volatile compounds in red wines. Results and discussion. The results obtained regarding the total content of volatile compounds in the analyzed wines showed that the variant of vine treatment with fertiliser MaxGrow NS, consist of N, 20%, S, 7%, Mg, 14%, P, 5%, Mn, 1%, Zn, 0.01%, Cu, 0,05%, Fe, 0.05), Cu, 0.01%, Zn, 0.01%, B, 0.025%, Mo, 0.002%, demonstrated final high levels of volatile and aroma compounds in wines of three from the four investigated harvests (2019, 2020 and 2021). As individual representatives from the group of higher alcohols, 2-methyl-1-butanol and 3-methyl-1-butanol dominated in all four harvests. The two alcohols are the main metabolites of the yeast microflora. The application of different foliar fertilizers did not negatively affect the acetaldehyde content in the resulting wines. Its presence corresponded to the appearance of its positive influence. From the obtained results, it could be concluded that in the 2020 and 2022 harvests, the foliar application of nitrogen and mineral sources affected the content of esters. In the other two harvests, individual variants showed higher ester accumulation than the untreated control, but others demonstrated lower levels. As a result, no specific conclusion could be made about the influence of foliar fertilizers on the final wines ester concentrations. A major ester from this fraction was ethyl acetate. Foliar fertilization affects the synthesis of ß-citronellol, leading to increased levels of this terpene. Conversely, for geraniol, a decrease in its concentrations was observed in the wines obtained after the application of foliar fertilization. Conclusions. The application of foliar fertilizers led to changes in composition of volatile compounds of the researched red wines and influenced both on the different groups of volatiles and individual compounds.
STUDY ON THE ANTIMICROBIAL ACTIVITY OF MEDICINAL PLANT EXTRACTS AND EMULSION PRODUCTS WITH INTEGRATED HERBAL EXTRACTS, 2023
The antimicrobial activity of water and oil extracts of five identified medicinal plantsthyme (Th... more The antimicrobial activity of water and oil extracts of five identified medicinal plantsthyme (Thymus callieri Borbás ex Velen), St. John's wort (Hypericum perforatum L.), cirsium (Cirsium ligulare Bois), hawthornflowers with leaf (Crataegus monogyna Jacq.), hawthorn-berries (Crataegus monogyna Jacq.) and juniper (Juniperus communis L) was investigated. The antimicrobial activity of the water extracts was tested against two groups of microorganisms:
The present study examined the physicochemical, antioxidant, and antimicrobial properties of
thre... more The present study examined the physicochemical, antioxidant, and antimicrobial properties of three medicinal plants: thyme (Thymus callieri Borbás ex Velen), cotton thistle (Onopordum acanthium L.), and hawthorn fruit (Crataegus monogyna Jacq.) from theWestern Rhodope Mountains, Bulgaria. The first stage determined the physicochemical characteristics (moisture, ash, carbohydrates, proteins, and vitamin C) of the three herbs. The second stage investigated four types of extracts (aqueous, oil, methanolic, and ethanolic) of each herb and evaluated their total phenolic content, the presence of phenolic compounds (flavonoids and phenolic acids), their antioxidant activity, and antimicrobial properties. Thyme was characterised by the highest ash, protein, and vitamin C content (6.62%, 11.30%, and 571mg/100 g, respectively). Hawthorn fruit showed the highestmoisture and carbohydrate content (8.50% and 4.20%, respectively). The 70% ethanolic extracts of the three herbs exhibited the highest levels of phenolic compounds and, consequently, pronounced antioxidant activity, compared to the other three types of extracts. The aqueous, oil, methanolic, and ethanolic thyme extracts demonstrated the highest total phenolic content—TPC (27.20 mg GAE/g, 8.20 mg GAE/g, 31.70 mg GAE/g, and 310.00 mg GAE/g, respectively), compared to the extracts of the other two plants. These results were consistent with the highest antioxidant activity of the thyme extracts determined using the 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging assay, the oxygen radical absorbance capacity (ORAC) assay, and the hydroxyl radical averting capacity (HORAC) assay (except for the oil extract examined using the DPPH method). The results from the high-performance liquid chromatography (HPLC) analysis revealed that the flavonoid quercetin-3-ß-glucoside had the highest concentration in thyme (374.5 mg/100 g), while myricetin dominated in the cotton thistle (152.3 mg/100 g). The phenolic acid content analysis showed prevalence of rosmaric acid in the thyme (995 mg/100 g), whereas chlorogenic acid was detected in the highest concentration in the cotton thistle and hawthorn fruit (324 mg/100 g and 27.7 mg/100 g, respectively). The aqueous, methanolic, and ethanolic extracts showed moderate to high antibacterial potential but limited antifungal activity. None of the oil extracts inhibited the test microorganisms used in the study.
A study of the technological characteristic of Kokorko white wines was carried out. The object of... more A study of the technological characteristic of Kokorko white wines was carried out. The object of the study were wines from two consecutive vintages (2019 and 2020), obtained from two growing regions. They were produced in the Experimental Wine Cellar of Agricultural University (AU)-Plovdiv (2019 and 2020), and the Yalovo Winery-Veliko Tarnovo (2019). The laboratory analyzes were performed at the Institute of Viticulture and Enology-Pleven. The results showed that the samples from AU-Plovdiv had higher alcohol content, total and sugar-free extract. The determined low titratable acidity was typical for the variety. A correlation was found between the content of the analyzed phenolic compounds and the antioxidant activity of the wines. Their amounts increased in the order: Kokorko, 2019 (Yalovo Winery) < Kokorko, 2020 (AU-Plovdiv) < Kokorko, 2019 (AU-Plovdiv). A diverse volatile composition was identified in the studied wines, consisting of 17 compounds (1 aldehyde, 4 higher alcohols, 8 esters, 3 terpenes and methyl alcohol). The wine from the Yalovo Winery had the highest total volatile content. The highest total concentration of higher alcohols was found in the sample, 2020 vintage. The main identified representatives were 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol and 1-butanol. The wine from the Yalovo Winery contained the most acetaldehyde and a total amount of esters. The least esters were found in Kokorko, 2020 vintage. The main representatives of the ester fraction identified in all wines were ethyl acetate and isopropyl acetate. Propyl acetate, isopropyl acetate, butyl acetate and isobutyl acetate were also identified. The terpenes α-terpineol, nerol and geraniol were found, as the latter had the highest content. Methyl alcohol was present in all wines in quantities that meet the safety criteria of the drink. Kokorko wines, made in AU-Plovdiv, had better organoleptic features in terms of aromatic and taste properties.
The content of phenolics and the antioxidant potential of grape must and wines from three varieti... more The content of phenolics and the antioxidant potential of grape must and wines from three varieties-Cabernet Sauvignon (introduced), Gamza (local) and Rubin (hybrid) grown in the terroir of the town of Pleven, Central Northern Bulgaria were investigated. The Rubin hybrid accumulated the most significant amount of phenols (TPC, FPC, NPC, and anthocyanins) identified in its grape must. This was reflected in the proved high antioxidant activity in the must of this variety. The highest content of TPC in the obtained wines from the studied varieties was found in Rubin. The results for the FPC of the wines tend to overlaped with the established anthocyanin content, namely in the order (Cabernet Sauvignon)>(Rubin)>(Gamza). It is well known that the anthocyanins are the part of FPC group. In this aspect our results were direct evidence that anthocyanins had a contribution to the formation of the total concentration of flavonoid phenolic compounds (FPC). The data on the established antioxidant activity in the red wines could be closely related to the NPC results of the wines. Gamza and Cabernet Sauvignon showed a close concentration presence of this group of phenols, which closely correlated with the values of the antioxidant activity found in their wines. The study proved high biological potential and good phenolic accumulation in grapes and wines of the studied varieties. The study enriches the field of viticultural and wine science with specific results on the biological potential of grapevine products from the Vitis vinifera L, under the conditions of a specific wine-growing region of Bulgaria.
Направено е проучване върху процеса на зреене и фенолната запасеност на грозде от сортовете Шардо... more Направено е проучване върху процеса на зреене и фенолната запасеност на грозде от сортовете Шардоне, Дружба и Димят, отглеждани в района на гр. Плевен. Изследването обхваща две последователни реколти 2021-2022 г. Проследено е изменението на метеорологичните показатели температура, относителна влажност на въздуха, количество на валежите и техните средни месечни стойности през периода на вегетация. През зимните месеци в района не са регистрирани критично ниски температури за развитието на лозовото растение. Вегетационното развитие на лозите е започнало в средата (2021 г.) или началото (2022 г.) на м. април. През периода на зреене на гроздето е проследена динамиката на захарите и изменението на титруемите киселини. По-бързо захаронатрупване и достигане на технологична зрелост са отчетени при сортовете Шардоне и Дружба. При Шардоне въпреки високите захари се запазват относително високи титруеми киселини. Най-къснозреещ е Димят, при който се наблюдава плавно нарастване на захарите и намаляване на киселините. При сортовете Шардоне и Димят по-високо захаронатрупване е установено през 2021 г., а при Дружба в гроздето от реколта 2022 г. Разликите в метеорологичните условия на годината не се отразяват съществено на фенолния състав на гроздето. По-изявени са сортовите особености, специфики и потенциал във фенолната запасеност на структурните елементи на грозда. Сортовете имат различна запасеност с общи, флавоноидни и нефлавоноидни фенолни съединения, която нараства в реда цели зърна < кожици < чепки < семена. Сорт Дружба има най-добра фенолна запасеност, следван от Шардоне, а най-ниска е при Димят.
INFLUENCE OF CLIMATIC CONDITIONS ON RIPENING AND THE PHENOLIC CONTENT OF GRAPES FROM CABERNET SAUVIGNON, GAMZA AND RUBIN RED VINE VARIETIES, 2023
During the period 2021-2022, the dynamics of ripening and the phenolic content of grapes from the... more During the period 2021-2022, the dynamics of ripening and the phenolic content of grapes from the varieties Cabernet Sauvignon, Gamza and Rubin, grown in the region of the town of Pleven, were studied. The changes in the meteorological indicators throughout the vegetation period were monitored. During the winter months, significantly low temperatures for the vine plant growth were not registered in the region. The onset of the vines' vegetative development was in the middle (2021) or the early (2022) April. During the grapes ripening period, the dynamics of sugars and total acids were monitored. The Rubin variety showed the fastest sugar accumulation while maintaining a relatively high acidity rate. The Gamza and Cabernet Sauvignon varieties were later ripening and revealed a gradual increase in sugars and a decrease in total acids. The highest sugar accumulation in the Rubin and Gamza varieties was found in 2021, while for Cabernet Sauvignon-in the grapes from the 2022 harvest. Both the weather conditions during the year and the varietal characteristics, specifics and potential had an impact on the phenolic content in the structural elements of the cluster. The varieties had different reserves of total, flavonoid and non-flavonoid phenolic compounds, which increased in the order of berries < skins < rachis < seeds. The Rubin variety had the highest values of the studied phenolic components, followed by Cabernet Sauvignon, and the lowest were in Gamza. The anthocyanin content of the varieties changed in the same sequence. In all three varieties, the anthocyanin content in the skins was significantly higher compared to the berries.
A gas chromatographic (GC-FID) study to characterize the influence of SO4, 44-53M, 110R and Ferca... more A gas chromatographic (GC-FID) study to characterize the influence of SO4, 44-53M, 110R and Fercal rootstocks on the volatile composition of red wines from the hybrid varieties Storgozia (harvests: 2017, 2018 and 2019) and Rubin (harvests: 2017 and 2019) under the soil and climatic conditions of Central Northern Bulgaria was conducted. The 110R rootstock in Storgozia has been shown to generate the highest total volatile content (756.10 mg/dm3) in 2017 harvest. 110R also affected the higher alcohols content of Storgozia. It generated the highest content of this indicator (713.00 mg/dm3) again in wines from the 2017 harvest. Regarding the content of esters, aldehydes and terpenes no significant differences were observed between the experimental variants of wines from this grapevine variety. In the case of Rubin wines, a very high final total volatile content was proved at rootstock 44-53M (1717.24 mg/dm3), harvest 2019. The highest concentration of higher alcohols in the 2017 harvest was identified for SO4, while in Rubin - the 2019 harvest, 110R generated the highest presence of higher alcohols. This fraction in both harvests was mainly represented by 2-methyl-1-butanol and 3-methyl-1-butanol. The esters were dominated by ethyl acetate and propyl acetate. In both harvests, the highest total terpene content was found in the wines from SO4 rootstock. The conducted research was evidence of the significant influence of different rootstocks on the volatile composition of wines from hybrid grapevine varieties in the conditions of Central Northern Bulgaria.
Biological potential (phenolic complex and antioxidant activity) of white grapes and wines from varieties with different genetic origin, grown in the region of Central Northern Bulgaria, 2022
Introduction. The aim of the present study is to define the biological potential (based on phenol... more Introduction. The aim of the present study is to define the biological potential (based on phenolic complex and antioxidant activity) of white grapes (and their corresponding wines) grown under the influence of the terroir of Central Northern Bulgaria. Materials and methods. The objects of the research were grapes and wine from the white varieties Chardonnay, Dimyat and Druzhba, harvest 2021, grown in the experimental plantations of the Institute of Viticulture and Enology (IVE), Pleven. Chemical analysis, analysis of phenolic compounds and antioxidant activities of grape musts and wines were made. Results and discussion.The highest amount of total phenolic compounds (TPC) was found in the grape must of the local variety Dimyat. The study of the presence of flavonoid phenolic compounds (FPC) in the grape musts showed that Chardonnay has the highest potential for FPC accumulation. The highest amount of non-flavonoid phenolic compounds (NPC) was found in the grape must of the control introduced variety Chardonnay. At titratable acid (TE) 600.00 mg/dm 3 , the highest antioxidant activity was found in the grape must of the Druzhba hybrid. Dominance in the content of TPC was found in the wine form the local variety Dimyat (0.93±0.000 g/dm 3), while the Chardonnay showed the lowest amount of TPC (0.45±0.000 g/dm 3). In terms of FPC content, Chardonnay wine dominated (696.46±0.37 mg/dm 3), and Dimyat had the lowest content (439.38±3.35 mg/dm 3). The highest concentration of NPC was found in the wine of the Druzhba hybrid (130.47±0.59 mg/dm 3). The lowest result according to this indicator was found in the wine of the control variety Chardonnay (84.13±0.43 mg/dm 3). The Chardonnay wine showed significantly higher antioxidant activity compared to the other two studied varieties-1.5 times higher radicaleliminating activity compared to Dimyat and compared to Druzhba-2 times higher. Conclusions. The research proved that the white varieties and wines grown in the region of Central Northern Bulgaria showed a balanced biological activity and potential, comparable to wines and grapes from other regions of the world.
STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT, 2021
The monitoring of physicо-chemical changes in the oleic type of sunflower oil when frying potatoe... more The monitoring of physicо-chemical changes in the oleic type of sunflower oil when frying potatoes in restaurant conditions by using a professional MModular fryer at 180 °C and comparison with the use of the linoleic typeof sunflower oil was researched. In the oleic type of sunflower oil, there was a slight increase of the AV (acid value) observed till the second frying, after which there was detention within the limits of 0.15 to 0.20 % till the tenth frying.The peroxide value (PV, mеqО 2 /kg) increased significantly in both types of oil-oleic and linoleic, reaching the maximum at the fourth frying, and the value was close to the limiting value for vegetable oils from the linoleic type of sunflower oil-10 mеqО 2 /kg. The induction period in the oleic type of sunflower oil was long-22 hours, but it gradually decreased and after the tenth frying, it was 5 hours. In the linoleic type of sunflower oil, the induction period in the beginningwas 8.55 hours, and after the fourth frying, it decreased to 4 hours.The color numbers according to Lovibondon 10 oil samplesfrom repeated frying of products were determined and this indicator increased with the number of fryings over time.Chlorophyll content was not been established.Theoleic type of sunflower oil produced in Bulgaria, when frying fresh potatoes, was more stable to the oxidation than the traditionally used sunflower oil-linoleic type. Itshowedstability during storage and long frying time of the used products in real working conditions. This made it more suitable for the preparation of food products, culinary items, main courses, starters and garnishes that require longer thermal treatment. This type of product can be recommended for use when frying in the restaurant business and in the area of nutrition. The methods in our research can be used to control the degree of oxidation of frying oils with vegetable origin in their repeated use, by taking samples on the first, fourth and tenth day of frying at different loads of fryers and to test for acidity, peroxide number and color number.
SENSORY ANALYSIS OF MARINADES AND READY-MADE CULINARY MEAT PRODUCTS ENRICHED WITH OIL MACERATES AND WATER-ETHANOL HERBAL EXTRACTS, 2021
Sensory analysis of marinades applicable to meat products enriched with oil and various concentra... more Sensory analysis of marinades applicable to meat products enriched with oil and various concentrations of water-ethanol herbal extracts was performed. The recipe composition of the marinade with 30% water-ethanol extract of hawthorn flowers for veal portion semi-finished product and of marinades with 50% water-ethanol and oil extracts of: thyme (Thymus callieri Borbás ex Velen), St. John's wort (Hypericum perforatum L), ligulate thistle (Cirsium ligulare Boiss), hawthorn-berries (Crataegus monogyna Jacq.), hawthorn-flowers (Crataegus monogynaJacq.)andjuniper-berries(JuniperuscommunisL) was proposed. Conventional two-stage extraction was used to obtain aqueous, water-ethanol (30%, 50%) and extracts type "decoct" of medicinal plants identified for the region of the Western Rhodopes, Bulgaria. The oil extracts of the herbs were prepared from fresh or dried plant material with sunflower oil extractant. The sensory analysis of marinades and finished meat products was performed using a hedonistic modified five-point scale and statistical data processing. According to the evaluators the best taste and aromatic qualities had the marinade with added oil extracts and 50% ethanol extract of juniper berries and meat marinated with it. High tasting ratings were given to marinades with extracts from the berries of the hawthorn plant, followed by those with thyme. This trend was maintained in marinated and roasted veal, regardless of its size. Marinating solutions improved the juiciness and tenderness of the meat. Small portion and portion meat was suitable to be marinated by soaking, and for large portion meat-by injecting of the marinade.
STUDY OF THE PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF WHITE AND RED WINES OBTAINED FROM INTRODUCED, LOCAL AND HYBRID GRAPEVINE VARIETIES FROM THE REGION OF CENTRAL NORTHERN BULGARIA, 2022
Study on the phenolic composition and antioxidant activity of white and red wines obtained from i... more Study on the phenolic composition and antioxidant activity of white and red wines obtained from introduced (Chardonnay, Cabernet Sauvignon), local (Dimyat, Gamza) and hybrid (Druzhba, Rubin) varieties was performed. The wines had optimal chemical parameters. Almost identical total phenolic compounds (TPC) content (700.00 ± 0.0.000 mg/dm3 and 703.33 ± 5.773 mg/dm3) in the white wines of the introduced Chardonnay variety and the local Dimyat was found. The wine of the introduced Cabernet Sauvignon showed the highest quantitative presence of TPC (1666.66 ± 5.773 mg/dm3) from the red wines group. Chardonnay wine showed the highest content of flavonoid phenolic compounds (FPC) (769.84 ± 1.833 mg/dm3), and for the red wines FPC content dominated quantitatively in Rubin (2532.40 ± 49.938 mg/dm3). The wine of the introduced Chardonnay also showed the highest content of non-flavonoid phenolic compounds (NPC) (115.78 ± 0.325 mg/dm3), and in the red wines Gamza (235.63 ± 0.498 mg/dm3) was distinguished by this indicator. The quantitative presence of anthocyanins in the studied red wines followed the order wine - introduced variety > wine - hybrid variety > wine - local variety. The highest antioxidant activity (AA) in white wines was found in Chardonnay. Gamza and Cabernet Sauvignon red wines showed a close percentage of radical scavenging activity, but it was slightly higher in the wine of the local Gamza variety. There was a correlation between the antioxidant activity of red wines and the content of NPC in them, respectively: NPC (AA) Gamza > NPC (AA) Cabernet Sauvignon > NPC (AA) Rubin. The white and red wines from introduced, local and hybrid grapevine varieties from the region of Pleven, Central Northern Bulgaria showed good and balanced phenolic accumulation capacity, resulted in optimal ability for in vitro elimination of free DPPH radicals.
Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin, 2022
Introduction. The aim of the present study was to define the aromatic profile of Bulgarian and Ma... more Introduction. The aim of the present study was to define the aromatic profile of Bulgarian and Macedonian red wines obtained from the local variety Vranec and the hybrid variety Kaylashki Rubin. Materials and methods. Gas chromatographic (GC-MS) study to define the aromatic profile of red wines from the local variety Vranec (grown in the Republic of Macedonia) and the hybrid variety Kaylashki Rubin (grown in the Republic of Bulgaria) was conducted. Results and discussion. 1-pentanol was dominated in the fraction of higher alcohols in both wines. Other aroma compounds identified were 1-propanol, 2-propanol, 1butanol, 1-hexanol, and 3-methylthio-1-propanol. The wine of the Vranec variety showed greater complexity in terms of this fraction, as in it 3-hexen-1-ol was identified, which was not present in the wine of Kaylashki Rubin. High amount of the aromatic alcoholphenylethanolwas identified in both wines. This compound had great importance for their floral aroma. The ester fraction of the two wines was diverse, represented by isopentyl acetate, ethyl caprylate, ethyl hexanoate, ethyl decanoate and diethyl malate. The Vranec wine showed greater ester complexity, as in it two more ester representatives were identifiedethyl-2-hydrobutyrate and 2-hydroxy-3-methyl-diethyl ester. In both wines, one fatty acid was identifiedheptanoic acid, in very low concentrations. According to the panelist both wines were very harmonious in their own way and had their typical notes as expected for the both varieties. In overall, the descriptive analyses confirmed the components determined by the GC-MS and gave a clear view about the aroma profile of both varieties. Conclusions. Both wines showed a diverse, balanced aromatic profile, each of which, based on the peculiarities of its volatile composition. Meanwhile, each wine had individual aromatic properties.
Study of the effect of some herbicides on the volatile composition of red wines from Cabernet sauvignon, 2022
Gas chromatographic study (GC-FID) to determine the volatile composition of wines (two harvests-2... more Gas chromatographic study (GC-FID) to determine the volatile composition of wines (two harvests-2018 and 2019) of the Cabernet Sauvignon variety with the treatment of experimental plantations with herbicides Pledge 50 WP (flumioxazin), Lumax 538 SC (s-metolachlor + terbuthylazine + mesotrione) and Guild (pyraflufen-ethyl + glyphosate) was performed. The results were compared with untreated control. The wines of the 2018 harvest showed a higher total content of volatile compounds compared to the 2019 harvest. Herbicide treatment had the effect of increasing the content of higher alcohols in the experimental wines. This was a possible effect of blocking competition for nutrients needful for the vine metabolism by weeds elimination. The wines of the 2018 harvest contain 9 higher alcohols, the main ones were 1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 4-methyl-2-pentanol. The wines from the next harvest showed a poorer species composition of higher alcohols-5 representatives, with the main presence of 2-methyl-1-butanol and 3-methyl-1-butanol. The experimental variants for the wines of the 2018 harvest showed a higher total ester content compared to the control and the main esters were ethyl acetate and ethyl decanoate. In the next harvest this tendency was absent, and the main representative of the esters was propyl acetate. The aldehyde fraction was represented by acetaldehyde. A low total terpene content in the wines was found, which was normal, as Cabernet Sauvignon is a non-muscat variety. Methyl alcohol concentrations were defined. They were many times lower than the maximum allowable, which characterized wines as toxicologically harmless. The study showed that the treatment with the herbicides Guild, Lumax 538 SC and Pledge 50 WP of experimental plantations of Cabernet Sauvignon led to improved synthesis of higher alcohols and esters in wines, which reflected in improving of their volatile and aromatic quality.
Influence of Some Herbicides on the Chemical Composition of Cabernet Sauvignon Grapes and Wine, 2022
The influence of the herbicides Pledge 50 VP, Lumax 538 SK and Guild, applied in a vineyard of C... more The influence of the herbicides Pledge 50 VP, Lumax 538 SK and Guild, applied in a vineyard of Cabernet Sauvignon variety on the chemical composition of the grapes and the obtained wines was investigated in this study. The study was carried out in the period 2017-2019 with monitoring of the weather factors over the years. The treatment with herbicides was performed on an annual basis, during the last week of May, as they were introduced into the intra-row stripe once, with a backpack sprayer. For comparison, a non-herbicide treated control variant was used. The treated variants did not exceed the control for the sugar content of the grapes. The sugar ratio decreased in the order Control>V3 Guild>V2 Lumax 358 SK>V1 Pledge 50 VP. The most favorable in terms of sugar accumulation in grapes was 2019. The alcohol content of the wines was in correlation with the sugars in the grapes. Regarding the sugar-free extract in 2017 and 2018, with the exception of the variant treated with Pledge 50 VP, the rest exceeded the control, while in 2019 it had the highest rate. The total phenolic compounds in wines varied from 2.62±0.84 to 2.73±0.93 g L-1. Their change increased in the order Control<Pledge 50 VP<Lumax 358 SK<Guild. In 2018 and 2019 the control was with the lowest rates of anthocyanins while in 2017 only the variant treated with Guild exceeded it. No negative effect of the tested herbicides on the organoleptic profile of the obtained wines was established in the dose in which they were applied.
Bulgaria has a rich diversity of medicinal plants, with
around 770 species, or 19% of all plant s... more Bulgaria has a rich diversity of medicinal plants, with around 770 species, or 19% of all plant species in the country. According to the floristic regional division of the country, the Rhodope Mountains are divided into 3 regions: Western, Central, and Eastern. Dospat municipality falls within the area of the Western floristic region. The present study aimed to carry out the identification and sieve analysis of three plants. This study serves as a basis for subsequent research on the content and distribution of biologically active substances in the selected plants and can propose an extraction model for their further optimal extraction. The plants identified were thyme (Thymus callieri Borbás ex Velen), thistle (Onopordum acanthium L.), and hawthorn (Crataegus monogyna). The cropped plants were examined for the presence of both inorganic and organic impurities. Once impurities were removed, the first quality grade plant material was sorted, dried, and ground. The ground plant material was then subjected to sieve analysis, which involved sorting the material into six classes based on particle size. The density of distribution of the size fractions was determined and analyzed for each of the three crop years studied. The study aimed to investigate the variation in the size distribution of the plant material over three crop years. The results showed the nature of the variation in the size distribution of the plant material over the studied range of 0 - 2,000 μm. The density of distribution of the size fractions varied between the different crop years, indicating that factors such as weather and other environmental conditions may have influenced the size distribution of the plant material. The obtained result of the grinding and fractionation can serve as a basis for additional research, contributing complete and qualitative extraction of biologically active composites from the herbal plant source.
The production of safe food with high quality is one of
the most important topics nowadays. The r... more The production of safe food with high quality is one of the most important topics nowadays. The researchers have been looking for innovative approaches to the preparation of a new generation of emulsified products that can serve as a matrix carrier for the incorporation of valuable components with high functional potential. New products may have the capacity to prevent cardiovascular and central nervous system diseases, oncological diseases, and atherosclerosis. Finding and identifying new properties and applications of medicinal plants containing biologically active ingredients is of great importance in the future. Medicinal plants and their secondary metabolites are subject of interest in the pharmaceutical and food industries. In the article, the three valuable species of herbs: hawthorn fruit (Crataegus monogyna), thistle (Onopordum acanthium L.), thyme (Thymus callieri) and their potential for incorporation in food emulsions are reviewed. One hundred seventy-three literary sources were studied - studies of various scientific groups around the world. The research covers a significant range of results concerning plants as a source of biologically active substances, and the integration of plant extracts into food products. The antioxidant potential and chemical composition of plants as a bio-component for food matrices have been studied. A thorough characterization of the chemical composition, pharmacological activities, and biological potential of three plants distributed in the Republic of Bulgaria - hawthorn fruit (Crataegus monogyna), thistle (Onopordum acanthium L.), and thyme (Thymus callieri) was made. Their application in the food industry was studied. The potential possibilities for the preparation of food emulsion systems with the addition of plant sources have been examined. A broad overview of the innovative modern approaches for obtaining a new generation of emulsion products was made. The present review evaluates the possibilities of enhancing the biological potential and health effects of edible emulsion dispersion systems by incorporating plant extracts of medicinal plants into them.
Influence of oak wood on the chemical and organoleptic profile of white wines, 2024
The use of oak wood in various forms for the production of white wines has become an increasingly... more The use of oak wood in various forms for the production of white wines has become an increasingly popular practice among winemakers. As a result of extraction, condensation and other processes, their chemical composition and sensory profile were modified. Phenolic compounds and volatile aromatic substances passed from the wood to the wine improving the aroma and taste and enhancing its antioxidant activity. Their quantity has depended on the botanical type and origin of the wood and the method of its heat treatment. In the production of white wines several technologies have been applied-conducting the alcoholic fermentation and aging on lees in barrels, completing the fermentation in tanks and racking the wine to the barrels, starting the fermentation in tanks but in the middle of the process racking the fermenting juice to the barrels. Into the wine, of phenols mainly passed gallotannins and ellagitannins and of aromatic substanceseugenol, isoeugenol, vanillin, furan derivatives, lactones, etc. Further to the use of barrels, the application of alternative oak forms has become more and more popular, which in the case of white wines allowed avoiding the volatile components oxidation. The result was a quality product with better technological properties. The wines acquired hints of wood without losing their freshness and fruity character.
A comparative technological study of wines from four seedless coloured hybrid vine forms-30/2, 30... more A comparative technological study of wines from four seedless coloured hybrid vine forms-30/2, 30/3, 30/10, 31/9 and the varieties-Syrah clone 174, Sangiovese, Marselan and Regent. It was found that on the content of trans-resveratrol, quercetin and antioxidant activity of wine, all studied hybrid forms are superior to Sangiovese and inferior to Syrah-clone 174. With a high degree of balance and stability of environmental conditions of the varieties are Syrah-clone 174, Marselan and Regent, and of the hybrid forms-30/10 and 30/2. Various representatives of the volatile aromatic composition have been identified in the studied wines, belonging to the groups of higher alcohols, esters and terpenes, acetaldehyde and methanol. The total quantitative presence of volatile compounds is higher in the wines of the hybrid forms compared to those of the control varieties. The content of sugars and acids in grapes, and alcohol and sugars in wine in hybrid forms and varieties does not differ significantly. The amounts of extract, titratable acids, anthocyanins are higher in hybrid forms. The highest amount of total phenols is observed in the wine of 30/10-3295.66 mg/dm 3 , and the lowest in Sangiovese-2060.91 mg/dm 3. With the highest organoleptic evaluation is the wine from Syrah clone 174-86.0, and from the seedless coloured hybrid forms are 30/10-83.0 and 30/3-80.0. It is possible through staged sexual hybridization to create seedless coloured varieties suitable for the production of quality wines, characterized by high taste characteristics, nutritional and medicinal value.
Прогресът в областта на хранителната наука доведе до разработването на иновативни хранителни прод... more Прогресът в областта на хранителната наука доведе до разработването на иновативни хранителни продукти с повишени здравни ползи. Консумацията им има потенциал в подобряването на някои ключови функции на човешкия организъм, в резултат на което те повлияват положително здравето и качеството на живот. Съвременните производители на функционални храни са фокусирани върху разработването на нови продукти, които предлагат множество ползи чрез комбиниране на различни функционални съставки в един единствен продукт. Тяхната цел е не само да доставят енергия на организма и да са приятни за консумация, но да бъдат разработени с приоритет към положителния ефект върху някои основни функции на организма, като повишаване на имунитета, намаляване нивата на холестерол, предпазване от инфекции и други. В отговор на тази тенденция, целта на настоящия обзор е да се разгледат някои зърнените суровини, като потенциални кандидати за получаване на функционални напитки, доставящи пробиотични млечно-кисели бактерии и полифеноли.
Advances in food science have led to the development of innovative food products with enhanced health benefits. Their consumption has the potential to improve some key functions of the human organism, as a result of which they positively affect health and quality of life. Today's functional food manufacturers are focused on developing new products that offer multiple benefits by combining different functional ingredients into a single product. Their purpose is not only to supply energy to the body and to be pleasant to consume, but to be developed with priority to the positive effect on some basic functions of the body, such as increasing immunity, reducing cholesterol levels, protecting against infections and others. In response to this trend, the aim of the present review is to examine some cereal raw materials as potential candidates for the preparation of functional beverages delivering probiotic lactic acid bacteria and polyphenols.
nfluence of foliar fertilizers application on the volatile composition of red wines, 2023
Introduction. The aim of the present study was to determine the influence of different foliar fer... more Introduction. The aim of the present study was to determine the influence of different foliar fertilizers (in four harvests-2019, 2020, 2021, and 2022) on the composition of volatile and aromatic compounds of red wines from the Bulgarian hybrid variety Storgozia. Materials and methods. Gas chromatography-flame ionization detection was used to determine the volatile compounds in red wines. Results and discussion. The results obtained regarding the total content of volatile compounds in the analyzed wines showed that the variant of vine treatment with fertiliser MaxGrow NS, consist of N, 20%, S, 7%, Mg, 14%, P, 5%, Mn, 1%, Zn, 0.01%, Cu, 0,05%, Fe, 0.05), Cu, 0.01%, Zn, 0.01%, B, 0.025%, Mo, 0.002%, demonstrated final high levels of volatile and aroma compounds in wines of three from the four investigated harvests (2019, 2020 and 2021). As individual representatives from the group of higher alcohols, 2-methyl-1-butanol and 3-methyl-1-butanol dominated in all four harvests. The two alcohols are the main metabolites of the yeast microflora. The application of different foliar fertilizers did not negatively affect the acetaldehyde content in the resulting wines. Its presence corresponded to the appearance of its positive influence. From the obtained results, it could be concluded that in the 2020 and 2022 harvests, the foliar application of nitrogen and mineral sources affected the content of esters. In the other two harvests, individual variants showed higher ester accumulation than the untreated control, but others demonstrated lower levels. As a result, no specific conclusion could be made about the influence of foliar fertilizers on the final wines ester concentrations. A major ester from this fraction was ethyl acetate. Foliar fertilization affects the synthesis of ß-citronellol, leading to increased levels of this terpene. Conversely, for geraniol, a decrease in its concentrations was observed in the wines obtained after the application of foliar fertilization. Conclusions. The application of foliar fertilizers led to changes in composition of volatile compounds of the researched red wines and influenced both on the different groups of volatiles and individual compounds.
STUDY ON THE ANTIMICROBIAL ACTIVITY OF MEDICINAL PLANT EXTRACTS AND EMULSION PRODUCTS WITH INTEGRATED HERBAL EXTRACTS, 2023
The antimicrobial activity of water and oil extracts of five identified medicinal plantsthyme (Th... more The antimicrobial activity of water and oil extracts of five identified medicinal plantsthyme (Thymus callieri Borbás ex Velen), St. John's wort (Hypericum perforatum L.), cirsium (Cirsium ligulare Bois), hawthornflowers with leaf (Crataegus monogyna Jacq.), hawthorn-berries (Crataegus monogyna Jacq.) and juniper (Juniperus communis L) was investigated. The antimicrobial activity of the water extracts was tested against two groups of microorganisms:
The present study examined the physicochemical, antioxidant, and antimicrobial properties of
thre... more The present study examined the physicochemical, antioxidant, and antimicrobial properties of three medicinal plants: thyme (Thymus callieri Borbás ex Velen), cotton thistle (Onopordum acanthium L.), and hawthorn fruit (Crataegus monogyna Jacq.) from theWestern Rhodope Mountains, Bulgaria. The first stage determined the physicochemical characteristics (moisture, ash, carbohydrates, proteins, and vitamin C) of the three herbs. The second stage investigated four types of extracts (aqueous, oil, methanolic, and ethanolic) of each herb and evaluated their total phenolic content, the presence of phenolic compounds (flavonoids and phenolic acids), their antioxidant activity, and antimicrobial properties. Thyme was characterised by the highest ash, protein, and vitamin C content (6.62%, 11.30%, and 571mg/100 g, respectively). Hawthorn fruit showed the highestmoisture and carbohydrate content (8.50% and 4.20%, respectively). The 70% ethanolic extracts of the three herbs exhibited the highest levels of phenolic compounds and, consequently, pronounced antioxidant activity, compared to the other three types of extracts. The aqueous, oil, methanolic, and ethanolic thyme extracts demonstrated the highest total phenolic content—TPC (27.20 mg GAE/g, 8.20 mg GAE/g, 31.70 mg GAE/g, and 310.00 mg GAE/g, respectively), compared to the extracts of the other two plants. These results were consistent with the highest antioxidant activity of the thyme extracts determined using the 2,2-diphenyl- 1-picrylhydrazyl (DPPH) radical scavenging assay, the oxygen radical absorbance capacity (ORAC) assay, and the hydroxyl radical averting capacity (HORAC) assay (except for the oil extract examined using the DPPH method). The results from the high-performance liquid chromatography (HPLC) analysis revealed that the flavonoid quercetin-3-ß-glucoside had the highest concentration in thyme (374.5 mg/100 g), while myricetin dominated in the cotton thistle (152.3 mg/100 g). The phenolic acid content analysis showed prevalence of rosmaric acid in the thyme (995 mg/100 g), whereas chlorogenic acid was detected in the highest concentration in the cotton thistle and hawthorn fruit (324 mg/100 g and 27.7 mg/100 g, respectively). The aqueous, methanolic, and ethanolic extracts showed moderate to high antibacterial potential but limited antifungal activity. None of the oil extracts inhibited the test microorganisms used in the study.
A study of the technological characteristic of Kokorko white wines was carried out. The object of... more A study of the technological characteristic of Kokorko white wines was carried out. The object of the study were wines from two consecutive vintages (2019 and 2020), obtained from two growing regions. They were produced in the Experimental Wine Cellar of Agricultural University (AU)-Plovdiv (2019 and 2020), and the Yalovo Winery-Veliko Tarnovo (2019). The laboratory analyzes were performed at the Institute of Viticulture and Enology-Pleven. The results showed that the samples from AU-Plovdiv had higher alcohol content, total and sugar-free extract. The determined low titratable acidity was typical for the variety. A correlation was found between the content of the analyzed phenolic compounds and the antioxidant activity of the wines. Their amounts increased in the order: Kokorko, 2019 (Yalovo Winery) < Kokorko, 2020 (AU-Plovdiv) < Kokorko, 2019 (AU-Plovdiv). A diverse volatile composition was identified in the studied wines, consisting of 17 compounds (1 aldehyde, 4 higher alcohols, 8 esters, 3 terpenes and methyl alcohol). The wine from the Yalovo Winery had the highest total volatile content. The highest total concentration of higher alcohols was found in the sample, 2020 vintage. The main identified representatives were 2-methyl-1-butanol, 3-methyl-1-butanol, 1-propanol and 1-butanol. The wine from the Yalovo Winery contained the most acetaldehyde and a total amount of esters. The least esters were found in Kokorko, 2020 vintage. The main representatives of the ester fraction identified in all wines were ethyl acetate and isopropyl acetate. Propyl acetate, isopropyl acetate, butyl acetate and isobutyl acetate were also identified. The terpenes α-terpineol, nerol and geraniol were found, as the latter had the highest content. Methyl alcohol was present in all wines in quantities that meet the safety criteria of the drink. Kokorko wines, made in AU-Plovdiv, had better organoleptic features in terms of aromatic and taste properties.
The content of phenolics and the antioxidant potential of grape must and wines from three varieti... more The content of phenolics and the antioxidant potential of grape must and wines from three varieties-Cabernet Sauvignon (introduced), Gamza (local) and Rubin (hybrid) grown in the terroir of the town of Pleven, Central Northern Bulgaria were investigated. The Rubin hybrid accumulated the most significant amount of phenols (TPC, FPC, NPC, and anthocyanins) identified in its grape must. This was reflected in the proved high antioxidant activity in the must of this variety. The highest content of TPC in the obtained wines from the studied varieties was found in Rubin. The results for the FPC of the wines tend to overlaped with the established anthocyanin content, namely in the order (Cabernet Sauvignon)>(Rubin)>(Gamza). It is well known that the anthocyanins are the part of FPC group. In this aspect our results were direct evidence that anthocyanins had a contribution to the formation of the total concentration of flavonoid phenolic compounds (FPC). The data on the established antioxidant activity in the red wines could be closely related to the NPC results of the wines. Gamza and Cabernet Sauvignon showed a close concentration presence of this group of phenols, which closely correlated with the values of the antioxidant activity found in their wines. The study proved high biological potential and good phenolic accumulation in grapes and wines of the studied varieties. The study enriches the field of viticultural and wine science with specific results on the biological potential of grapevine products from the Vitis vinifera L, under the conditions of a specific wine-growing region of Bulgaria.
Направено е проучване върху процеса на зреене и фенолната запасеност на грозде от сортовете Шардо... more Направено е проучване върху процеса на зреене и фенолната запасеност на грозде от сортовете Шардоне, Дружба и Димят, отглеждани в района на гр. Плевен. Изследването обхваща две последователни реколти 2021-2022 г. Проследено е изменението на метеорологичните показатели температура, относителна влажност на въздуха, количество на валежите и техните средни месечни стойности през периода на вегетация. През зимните месеци в района не са регистрирани критично ниски температури за развитието на лозовото растение. Вегетационното развитие на лозите е започнало в средата (2021 г.) или началото (2022 г.) на м. април. През периода на зреене на гроздето е проследена динамиката на захарите и изменението на титруемите киселини. По-бързо захаронатрупване и достигане на технологична зрелост са отчетени при сортовете Шардоне и Дружба. При Шардоне въпреки високите захари се запазват относително високи титруеми киселини. Най-къснозреещ е Димят, при който се наблюдава плавно нарастване на захарите и намаляване на киселините. При сортовете Шардоне и Димят по-високо захаронатрупване е установено през 2021 г., а при Дружба в гроздето от реколта 2022 г. Разликите в метеорологичните условия на годината не се отразяват съществено на фенолния състав на гроздето. По-изявени са сортовите особености, специфики и потенциал във фенолната запасеност на структурните елементи на грозда. Сортовете имат различна запасеност с общи, флавоноидни и нефлавоноидни фенолни съединения, която нараства в реда цели зърна < кожици < чепки < семена. Сорт Дружба има най-добра фенолна запасеност, следван от Шардоне, а най-ниска е при Димят.
INFLUENCE OF CLIMATIC CONDITIONS ON RIPENING AND THE PHENOLIC CONTENT OF GRAPES FROM CABERNET SAUVIGNON, GAMZA AND RUBIN RED VINE VARIETIES, 2023
During the period 2021-2022, the dynamics of ripening and the phenolic content of grapes from the... more During the period 2021-2022, the dynamics of ripening and the phenolic content of grapes from the varieties Cabernet Sauvignon, Gamza and Rubin, grown in the region of the town of Pleven, were studied. The changes in the meteorological indicators throughout the vegetation period were monitored. During the winter months, significantly low temperatures for the vine plant growth were not registered in the region. The onset of the vines' vegetative development was in the middle (2021) or the early (2022) April. During the grapes ripening period, the dynamics of sugars and total acids were monitored. The Rubin variety showed the fastest sugar accumulation while maintaining a relatively high acidity rate. The Gamza and Cabernet Sauvignon varieties were later ripening and revealed a gradual increase in sugars and a decrease in total acids. The highest sugar accumulation in the Rubin and Gamza varieties was found in 2021, while for Cabernet Sauvignon-in the grapes from the 2022 harvest. Both the weather conditions during the year and the varietal characteristics, specifics and potential had an impact on the phenolic content in the structural elements of the cluster. The varieties had different reserves of total, flavonoid and non-flavonoid phenolic compounds, which increased in the order of berries < skins < rachis < seeds. The Rubin variety had the highest values of the studied phenolic components, followed by Cabernet Sauvignon, and the lowest were in Gamza. The anthocyanin content of the varieties changed in the same sequence. In all three varieties, the anthocyanin content in the skins was significantly higher compared to the berries.
A gas chromatographic (GC-FID) study to characterize the influence of SO4, 44-53M, 110R and Ferca... more A gas chromatographic (GC-FID) study to characterize the influence of SO4, 44-53M, 110R and Fercal rootstocks on the volatile composition of red wines from the hybrid varieties Storgozia (harvests: 2017, 2018 and 2019) and Rubin (harvests: 2017 and 2019) under the soil and climatic conditions of Central Northern Bulgaria was conducted. The 110R rootstock in Storgozia has been shown to generate the highest total volatile content (756.10 mg/dm3) in 2017 harvest. 110R also affected the higher alcohols content of Storgozia. It generated the highest content of this indicator (713.00 mg/dm3) again in wines from the 2017 harvest. Regarding the content of esters, aldehydes and terpenes no significant differences were observed between the experimental variants of wines from this grapevine variety. In the case of Rubin wines, a very high final total volatile content was proved at rootstock 44-53M (1717.24 mg/dm3), harvest 2019. The highest concentration of higher alcohols in the 2017 harvest was identified for SO4, while in Rubin - the 2019 harvest, 110R generated the highest presence of higher alcohols. This fraction in both harvests was mainly represented by 2-methyl-1-butanol and 3-methyl-1-butanol. The esters were dominated by ethyl acetate and propyl acetate. In both harvests, the highest total terpene content was found in the wines from SO4 rootstock. The conducted research was evidence of the significant influence of different rootstocks on the volatile composition of wines from hybrid grapevine varieties in the conditions of Central Northern Bulgaria.
Biological potential (phenolic complex and antioxidant activity) of white grapes and wines from varieties with different genetic origin, grown in the region of Central Northern Bulgaria, 2022
Introduction. The aim of the present study is to define the biological potential (based on phenol... more Introduction. The aim of the present study is to define the biological potential (based on phenolic complex and antioxidant activity) of white grapes (and their corresponding wines) grown under the influence of the terroir of Central Northern Bulgaria. Materials and methods. The objects of the research were grapes and wine from the white varieties Chardonnay, Dimyat and Druzhba, harvest 2021, grown in the experimental plantations of the Institute of Viticulture and Enology (IVE), Pleven. Chemical analysis, analysis of phenolic compounds and antioxidant activities of grape musts and wines were made. Results and discussion.The highest amount of total phenolic compounds (TPC) was found in the grape must of the local variety Dimyat. The study of the presence of flavonoid phenolic compounds (FPC) in the grape musts showed that Chardonnay has the highest potential for FPC accumulation. The highest amount of non-flavonoid phenolic compounds (NPC) was found in the grape must of the control introduced variety Chardonnay. At titratable acid (TE) 600.00 mg/dm 3 , the highest antioxidant activity was found in the grape must of the Druzhba hybrid. Dominance in the content of TPC was found in the wine form the local variety Dimyat (0.93±0.000 g/dm 3), while the Chardonnay showed the lowest amount of TPC (0.45±0.000 g/dm 3). In terms of FPC content, Chardonnay wine dominated (696.46±0.37 mg/dm 3), and Dimyat had the lowest content (439.38±3.35 mg/dm 3). The highest concentration of NPC was found in the wine of the Druzhba hybrid (130.47±0.59 mg/dm 3). The lowest result according to this indicator was found in the wine of the control variety Chardonnay (84.13±0.43 mg/dm 3). The Chardonnay wine showed significantly higher antioxidant activity compared to the other two studied varieties-1.5 times higher radicaleliminating activity compared to Dimyat and compared to Druzhba-2 times higher. Conclusions. The research proved that the white varieties and wines grown in the region of Central Northern Bulgaria showed a balanced biological activity and potential, comparable to wines and grapes from other regions of the world.
STUDY ON THE COMPOSITION AND OXIDATION STABILITY OF SUNFLOWER OIL -OLEIC TYPE DURING HEAT TREATMENT, 2021
The monitoring of physicо-chemical changes in the oleic type of sunflower oil when frying potatoe... more The monitoring of physicо-chemical changes in the oleic type of sunflower oil when frying potatoes in restaurant conditions by using a professional MModular fryer at 180 °C and comparison with the use of the linoleic typeof sunflower oil was researched. In the oleic type of sunflower oil, there was a slight increase of the AV (acid value) observed till the second frying, after which there was detention within the limits of 0.15 to 0.20 % till the tenth frying.The peroxide value (PV, mеqО 2 /kg) increased significantly in both types of oil-oleic and linoleic, reaching the maximum at the fourth frying, and the value was close to the limiting value for vegetable oils from the linoleic type of sunflower oil-10 mеqО 2 /kg. The induction period in the oleic type of sunflower oil was long-22 hours, but it gradually decreased and after the tenth frying, it was 5 hours. In the linoleic type of sunflower oil, the induction period in the beginningwas 8.55 hours, and after the fourth frying, it decreased to 4 hours.The color numbers according to Lovibondon 10 oil samplesfrom repeated frying of products were determined and this indicator increased with the number of fryings over time.Chlorophyll content was not been established.Theoleic type of sunflower oil produced in Bulgaria, when frying fresh potatoes, was more stable to the oxidation than the traditionally used sunflower oil-linoleic type. Itshowedstability during storage and long frying time of the used products in real working conditions. This made it more suitable for the preparation of food products, culinary items, main courses, starters and garnishes that require longer thermal treatment. This type of product can be recommended for use when frying in the restaurant business and in the area of nutrition. The methods in our research can be used to control the degree of oxidation of frying oils with vegetable origin in their repeated use, by taking samples on the first, fourth and tenth day of frying at different loads of fryers and to test for acidity, peroxide number and color number.
SENSORY ANALYSIS OF MARINADES AND READY-MADE CULINARY MEAT PRODUCTS ENRICHED WITH OIL MACERATES AND WATER-ETHANOL HERBAL EXTRACTS, 2021
Sensory analysis of marinades applicable to meat products enriched with oil and various concentra... more Sensory analysis of marinades applicable to meat products enriched with oil and various concentrations of water-ethanol herbal extracts was performed. The recipe composition of the marinade with 30% water-ethanol extract of hawthorn flowers for veal portion semi-finished product and of marinades with 50% water-ethanol and oil extracts of: thyme (Thymus callieri Borbás ex Velen), St. John's wort (Hypericum perforatum L), ligulate thistle (Cirsium ligulare Boiss), hawthorn-berries (Crataegus monogyna Jacq.), hawthorn-flowers (Crataegus monogynaJacq.)andjuniper-berries(JuniperuscommunisL) was proposed. Conventional two-stage extraction was used to obtain aqueous, water-ethanol (30%, 50%) and extracts type "decoct" of medicinal plants identified for the region of the Western Rhodopes, Bulgaria. The oil extracts of the herbs were prepared from fresh or dried plant material with sunflower oil extractant. The sensory analysis of marinades and finished meat products was performed using a hedonistic modified five-point scale and statistical data processing. According to the evaluators the best taste and aromatic qualities had the marinade with added oil extracts and 50% ethanol extract of juniper berries and meat marinated with it. High tasting ratings were given to marinades with extracts from the berries of the hawthorn plant, followed by those with thyme. This trend was maintained in marinated and roasted veal, regardless of its size. Marinating solutions improved the juiciness and tenderness of the meat. Small portion and portion meat was suitable to be marinated by soaking, and for large portion meat-by injecting of the marinade.
STUDY OF THE PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF WHITE AND RED WINES OBTAINED FROM INTRODUCED, LOCAL AND HYBRID GRAPEVINE VARIETIES FROM THE REGION OF CENTRAL NORTHERN BULGARIA, 2022
Study on the phenolic composition and antioxidant activity of white and red wines obtained from i... more Study on the phenolic composition and antioxidant activity of white and red wines obtained from introduced (Chardonnay, Cabernet Sauvignon), local (Dimyat, Gamza) and hybrid (Druzhba, Rubin) varieties was performed. The wines had optimal chemical parameters. Almost identical total phenolic compounds (TPC) content (700.00 ± 0.0.000 mg/dm3 and 703.33 ± 5.773 mg/dm3) in the white wines of the introduced Chardonnay variety and the local Dimyat was found. The wine of the introduced Cabernet Sauvignon showed the highest quantitative presence of TPC (1666.66 ± 5.773 mg/dm3) from the red wines group. Chardonnay wine showed the highest content of flavonoid phenolic compounds (FPC) (769.84 ± 1.833 mg/dm3), and for the red wines FPC content dominated quantitatively in Rubin (2532.40 ± 49.938 mg/dm3). The wine of the introduced Chardonnay also showed the highest content of non-flavonoid phenolic compounds (NPC) (115.78 ± 0.325 mg/dm3), and in the red wines Gamza (235.63 ± 0.498 mg/dm3) was distinguished by this indicator. The quantitative presence of anthocyanins in the studied red wines followed the order wine - introduced variety > wine - hybrid variety > wine - local variety. The highest antioxidant activity (AA) in white wines was found in Chardonnay. Gamza and Cabernet Sauvignon red wines showed a close percentage of radical scavenging activity, but it was slightly higher in the wine of the local Gamza variety. There was a correlation between the antioxidant activity of red wines and the content of NPC in them, respectively: NPC (AA) Gamza > NPC (AA) Cabernet Sauvignon > NPC (AA) Rubin. The white and red wines from introduced, local and hybrid grapevine varieties from the region of Pleven, Central Northern Bulgaria showed good and balanced phenolic accumulation capacity, resulted in optimal ability for in vitro elimination of free DPPH radicals.
Aromatic profile of Macedonian and Bulgarian red wines from local variety Vranec and hybrid variety Kaylashki Rubin, 2022
Introduction. The aim of the present study was to define the aromatic profile of Bulgarian and Ma... more Introduction. The aim of the present study was to define the aromatic profile of Bulgarian and Macedonian red wines obtained from the local variety Vranec and the hybrid variety Kaylashki Rubin. Materials and methods. Gas chromatographic (GC-MS) study to define the aromatic profile of red wines from the local variety Vranec (grown in the Republic of Macedonia) and the hybrid variety Kaylashki Rubin (grown in the Republic of Bulgaria) was conducted. Results and discussion. 1-pentanol was dominated in the fraction of higher alcohols in both wines. Other aroma compounds identified were 1-propanol, 2-propanol, 1butanol, 1-hexanol, and 3-methylthio-1-propanol. The wine of the Vranec variety showed greater complexity in terms of this fraction, as in it 3-hexen-1-ol was identified, which was not present in the wine of Kaylashki Rubin. High amount of the aromatic alcoholphenylethanolwas identified in both wines. This compound had great importance for their floral aroma. The ester fraction of the two wines was diverse, represented by isopentyl acetate, ethyl caprylate, ethyl hexanoate, ethyl decanoate and diethyl malate. The Vranec wine showed greater ester complexity, as in it two more ester representatives were identifiedethyl-2-hydrobutyrate and 2-hydroxy-3-methyl-diethyl ester. In both wines, one fatty acid was identifiedheptanoic acid, in very low concentrations. According to the panelist both wines were very harmonious in their own way and had their typical notes as expected for the both varieties. In overall, the descriptive analyses confirmed the components determined by the GC-MS and gave a clear view about the aroma profile of both varieties. Conclusions. Both wines showed a diverse, balanced aromatic profile, each of which, based on the peculiarities of its volatile composition. Meanwhile, each wine had individual aromatic properties.
Study of the effect of some herbicides on the volatile composition of red wines from Cabernet sauvignon, 2022
Gas chromatographic study (GC-FID) to determine the volatile composition of wines (two harvests-2... more Gas chromatographic study (GC-FID) to determine the volatile composition of wines (two harvests-2018 and 2019) of the Cabernet Sauvignon variety with the treatment of experimental plantations with herbicides Pledge 50 WP (flumioxazin), Lumax 538 SC (s-metolachlor + terbuthylazine + mesotrione) and Guild (pyraflufen-ethyl + glyphosate) was performed. The results were compared with untreated control. The wines of the 2018 harvest showed a higher total content of volatile compounds compared to the 2019 harvest. Herbicide treatment had the effect of increasing the content of higher alcohols in the experimental wines. This was a possible effect of blocking competition for nutrients needful for the vine metabolism by weeds elimination. The wines of the 2018 harvest contain 9 higher alcohols, the main ones were 1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 4-methyl-2-pentanol. The wines from the next harvest showed a poorer species composition of higher alcohols-5 representatives, with the main presence of 2-methyl-1-butanol and 3-methyl-1-butanol. The experimental variants for the wines of the 2018 harvest showed a higher total ester content compared to the control and the main esters were ethyl acetate and ethyl decanoate. In the next harvest this tendency was absent, and the main representative of the esters was propyl acetate. The aldehyde fraction was represented by acetaldehyde. A low total terpene content in the wines was found, which was normal, as Cabernet Sauvignon is a non-muscat variety. Methyl alcohol concentrations were defined. They were many times lower than the maximum allowable, which characterized wines as toxicologically harmless. The study showed that the treatment with the herbicides Guild, Lumax 538 SC and Pledge 50 WP of experimental plantations of Cabernet Sauvignon led to improved synthesis of higher alcohols and esters in wines, which reflected in improving of their volatile and aromatic quality.
Influence of Some Herbicides on the Chemical Composition of Cabernet Sauvignon Grapes and Wine, 2022
The influence of the herbicides Pledge 50 VP, Lumax 538 SK and Guild, applied in a vineyard of C... more The influence of the herbicides Pledge 50 VP, Lumax 538 SK and Guild, applied in a vineyard of Cabernet Sauvignon variety on the chemical composition of the grapes and the obtained wines was investigated in this study. The study was carried out in the period 2017-2019 with monitoring of the weather factors over the years. The treatment with herbicides was performed on an annual basis, during the last week of May, as they were introduced into the intra-row stripe once, with a backpack sprayer. For comparison, a non-herbicide treated control variant was used. The treated variants did not exceed the control for the sugar content of the grapes. The sugar ratio decreased in the order Control>V3 Guild>V2 Lumax 358 SK>V1 Pledge 50 VP. The most favorable in terms of sugar accumulation in grapes was 2019. The alcohol content of the wines was in correlation with the sugars in the grapes. Regarding the sugar-free extract in 2017 and 2018, with the exception of the variant treated with Pledge 50 VP, the rest exceeded the control, while in 2019 it had the highest rate. The total phenolic compounds in wines varied from 2.62±0.84 to 2.73±0.93 g L-1. Their change increased in the order Control<Pledge 50 VP<Lumax 358 SK<Guild. In 2018 and 2019 the control was with the lowest rates of anthocyanins while in 2017 only the variant treated with Guild exceeded it. No negative effect of the tested herbicides on the organoleptic profile of the obtained wines was established in the dose in which they were applied.
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around 770 species, or 19% of all plant species in the
country. According to the floristic regional division
of the country, the Rhodope Mountains are divided
into 3 regions: Western, Central, and Eastern. Dospat
municipality falls within the area of the Western
floristic region. The present study aimed to carry out
the identification and sieve analysis of three plants.
This study serves as a basis for subsequent research
on the content and distribution of biologically active
substances in the selected plants and can propose an
extraction model for their further optimal extraction.
The plants identified were thyme (Thymus callieri
Borbás ex Velen), thistle (Onopordum acanthium L.), and
hawthorn (Crataegus monogyna). The cropped plants
were examined for the presence of both inorganic and
organic impurities. Once impurities were removed, the
first quality grade plant material was sorted, dried, and
ground. The ground plant material was then subjected
to sieve analysis, which involved sorting the material
into six classes based on particle size. The density of
distribution of the size fractions was determined and
analyzed for each of the three crop years studied. The
study aimed to investigate the variation in the size
distribution of the plant material over three crop years.
The results showed the nature of the variation in the
size distribution of the plant material over the studied
range of 0 - 2,000 μm. The density of distribution of the
size fractions varied between the different crop years,
indicating that factors such as weather and other
environmental conditions may have influenced the
size distribution of the plant material.
The obtained result of the grinding and fractionation
can serve as a basis for additional research, contributing
complete and qualitative extraction of biologically
active composites from the herbal plant source.
the most important topics nowadays. The researchers
have been looking for innovative approaches to the
preparation of a new generation of emulsified products
that can serve as a matrix carrier for the incorporation
of valuable components with high functional potential.
New products may have the capacity to prevent
cardiovascular and central nervous system diseases,
oncological diseases, and atherosclerosis. Finding
and identifying new properties and applications
of medicinal plants containing biologically active
ingredients is of great importance in the future.
Medicinal plants and their secondary metabolites are
subject of interest in the pharmaceutical and food
industries. In the article, the three valuable species of
herbs: hawthorn fruit (Crataegus monogyna), thistle
(Onopordum acanthium L.), thyme (Thymus callieri) and
their potential for incorporation in food emulsions are
reviewed.
One hundred seventy-three literary sources were
studied - studies of various scientific groups around
the world. The research covers a significant range of
results concerning plants as a source of biologically
active substances, and the integration of plant extracts
into food products. The antioxidant potential and
chemical composition of plants as a bio-component
for food matrices have been studied. A thorough
characterization of the chemical composition,
pharmacological activities, and biological potential
of three plants distributed in the Republic of Bulgaria
- hawthorn fruit (Crataegus monogyna), thistle
(Onopordum acanthium L.), and thyme (Thymus callieri)
was made. Their application in the food industry was
studied. The potential possibilities for the preparation
of food emulsion systems with the addition of plant
sources have been examined. A broad overview of the
innovative modern approaches for obtaining a new
generation of emulsion products was made.
The present review evaluates the possibilities of
enhancing the biological potential and health effects
of edible emulsion dispersion systems by incorporating
plant extracts of medicinal plants into them.
Advances in food science have led to the development of innovative food products with enhanced health benefits. Their consumption has the potential to improve some key functions of the human organism, as a result of which they positively affect health and quality of life. Today's functional food manufacturers are focused on developing new products that offer multiple benefits by combining different functional ingredients into a single product. Their purpose is not only to supply energy to the body and to be pleasant to consume, but to be developed with priority to the positive effect on some basic functions of the body, such as increasing immunity, reducing cholesterol levels, protecting against infections and others. In response to this trend, the aim of the present review is to examine some cereal raw materials as potential candidates for the preparation of functional beverages delivering probiotic lactic acid bacteria and polyphenols.
Materials and methods. Gas chromatography-flame ionization detection was used to determine the volatile compounds in red wines.
Results and discussion. The results obtained regarding the total content of volatile compounds in the analyzed wines showed that the variant of vine treatment with fertiliser MaxGrow NS, consist of N, 20%, S, 7%, Mg, 14%, P, 5%, Mn, 1%, Zn, 0.01%, Cu, 0,05%, Fe, 0.05), Cu, 0.01%, Zn, 0.01%, B, 0.025%, Mo, 0.002%, demonstrated final high levels of volatile and aroma compounds in wines of three from the four investigated harvests (2019, 2020 and 2021). As individual representatives from the group of higher alcohols, 2-methyl-1-butanol and 3-methyl-1-butanol dominated in all four harvests. The two alcohols are the main metabolites of the yeast microflora. The application of different foliar fertilizers did not negatively affect the acetaldehyde content in the resulting wines. Its presence corresponded to the appearance of its positive influence. From the obtained results, it could be concluded that in the 2020 and 2022 harvests, the foliar application of nitrogen and mineral sources affected the content of esters. In the other two harvests, individual variants showed higher ester accumulation than the untreated control, but others demonstrated lower levels. As a result, no specific conclusion could be made about the influence of foliar fertilizers on the final wines ester concentrations. A major ester from this fraction was ethyl acetate. Foliar fertilization affects the synthesis of ß-citronellol, leading to increased levels of this terpene. Conversely, for geraniol, a decrease in its concentrations was observed in the wines obtained after the application of foliar fertilization.
Conclusions. The application of foliar fertilizers led to changes in composition of volatile compounds of the researched red wines and influenced both on the different groups of volatiles and individual compounds.
three medicinal plants: thyme (Thymus callieri Borbás ex Velen), cotton thistle (Onopordum acanthium L.),
and hawthorn fruit (Crataegus monogyna Jacq.) from theWestern Rhodope Mountains, Bulgaria. The
first stage determined the physicochemical characteristics (moisture, ash, carbohydrates, proteins,
and vitamin C) of the three herbs. The second stage investigated four types of extracts (aqueous,
oil, methanolic, and ethanolic) of each herb and evaluated their total phenolic content, the presence
of phenolic compounds (flavonoids and phenolic acids), their antioxidant activity, and antimicrobial
properties. Thyme was characterised by the highest ash, protein, and vitamin C content (6.62%, 11.30%,
and 571mg/100 g, respectively). Hawthorn fruit showed the highestmoisture and carbohydrate content
(8.50% and 4.20%, respectively). The 70% ethanolic extracts of the three herbs exhibited the highest
levels of phenolic compounds and, consequently, pronounced antioxidant activity, compared to the
other three types of extracts. The aqueous, oil, methanolic, and ethanolic thyme extracts demonstrated
the highest total phenolic content—TPC (27.20 mg GAE/g, 8.20 mg GAE/g, 31.70 mg GAE/g, and
310.00 mg GAE/g, respectively), compared to the extracts of the other two plants. These results were
consistent with the highest antioxidant activity of the thyme extracts determined using the 2,2-diphenyl-
1-picrylhydrazyl (DPPH) radical scavenging assay, the oxygen radical absorbance capacity (ORAC)
assay, and the hydroxyl radical averting capacity (HORAC) assay (except for the oil extract examined
using the DPPH method). The results from the high-performance liquid chromatography (HPLC)
analysis revealed that the flavonoid quercetin-3-ß-glucoside had the highest concentration in thyme
(374.5 mg/100 g), while myricetin dominated in the cotton thistle (152.3 mg/100 g). The phenolic acid
content analysis showed prevalence of rosmaric acid in the thyme (995 mg/100 g), whereas chlorogenic
acid was detected in the highest concentration in the cotton thistle and hawthorn fruit (324 mg/100 g
and 27.7 mg/100 g, respectively). The aqueous, methanolic, and ethanolic extracts showed moderate
to high antibacterial potential but limited antifungal activity. None of the oil extracts inhibited the test
microorganisms used in the study.
study. The study was carried out in the period 2017-2019 with monitoring
of the weather factors over the years. The treatment with herbicides was
performed on an annual basis, during the last week of May, as they were
introduced into the intra-row stripe once, with a backpack sprayer. For comparison, a non-herbicide treated control variant was used. The treated
variants did not exceed the control for the sugar content of the grapes.
The sugar ratio decreased in the order Control>V3 Guild>V2 Lumax 358
SK>V1 Pledge 50 VP. The most favorable in terms of sugar accumulation
in grapes was 2019. The alcohol content of the wines was in correlation
with the sugars in the grapes. Regarding the sugar-free extract in 2017
and 2018, with the exception of the variant treated with Pledge 50 VP, the
rest exceeded the control, while in 2019 it had the highest rate. The total
phenolic compounds in wines varied from 2.62±0.84 to 2.73±0.93 g L-1.
Their change increased in the order Control<Pledge 50 VP<Lumax 358
SK<Guild. In 2018 and 2019 the control was with the lowest rates of
anthocyanins while in 2017 only the variant treated with Guild exceeded
it. No negative effect of the tested herbicides on the organoleptic profile
of the obtained wines was established in the dose in which they were
applied.
around 770 species, or 19% of all plant species in the
country. According to the floristic regional division
of the country, the Rhodope Mountains are divided
into 3 regions: Western, Central, and Eastern. Dospat
municipality falls within the area of the Western
floristic region. The present study aimed to carry out
the identification and sieve analysis of three plants.
This study serves as a basis for subsequent research
on the content and distribution of biologically active
substances in the selected plants and can propose an
extraction model for their further optimal extraction.
The plants identified were thyme (Thymus callieri
Borbás ex Velen), thistle (Onopordum acanthium L.), and
hawthorn (Crataegus monogyna). The cropped plants
were examined for the presence of both inorganic and
organic impurities. Once impurities were removed, the
first quality grade plant material was sorted, dried, and
ground. The ground plant material was then subjected
to sieve analysis, which involved sorting the material
into six classes based on particle size. The density of
distribution of the size fractions was determined and
analyzed for each of the three crop years studied. The
study aimed to investigate the variation in the size
distribution of the plant material over three crop years.
The results showed the nature of the variation in the
size distribution of the plant material over the studied
range of 0 - 2,000 μm. The density of distribution of the
size fractions varied between the different crop years,
indicating that factors such as weather and other
environmental conditions may have influenced the
size distribution of the plant material.
The obtained result of the grinding and fractionation
can serve as a basis for additional research, contributing
complete and qualitative extraction of biologically
active composites from the herbal plant source.
the most important topics nowadays. The researchers
have been looking for innovative approaches to the
preparation of a new generation of emulsified products
that can serve as a matrix carrier for the incorporation
of valuable components with high functional potential.
New products may have the capacity to prevent
cardiovascular and central nervous system diseases,
oncological diseases, and atherosclerosis. Finding
and identifying new properties and applications
of medicinal plants containing biologically active
ingredients is of great importance in the future.
Medicinal plants and their secondary metabolites are
subject of interest in the pharmaceutical and food
industries. In the article, the three valuable species of
herbs: hawthorn fruit (Crataegus monogyna), thistle
(Onopordum acanthium L.), thyme (Thymus callieri) and
their potential for incorporation in food emulsions are
reviewed.
One hundred seventy-three literary sources were
studied - studies of various scientific groups around
the world. The research covers a significant range of
results concerning plants as a source of biologically
active substances, and the integration of plant extracts
into food products. The antioxidant potential and
chemical composition of plants as a bio-component
for food matrices have been studied. A thorough
characterization of the chemical composition,
pharmacological activities, and biological potential
of three plants distributed in the Republic of Bulgaria
- hawthorn fruit (Crataegus monogyna), thistle
(Onopordum acanthium L.), and thyme (Thymus callieri)
was made. Their application in the food industry was
studied. The potential possibilities for the preparation
of food emulsion systems with the addition of plant
sources have been examined. A broad overview of the
innovative modern approaches for obtaining a new
generation of emulsion products was made.
The present review evaluates the possibilities of
enhancing the biological potential and health effects
of edible emulsion dispersion systems by incorporating
plant extracts of medicinal plants into them.
Advances in food science have led to the development of innovative food products with enhanced health benefits. Their consumption has the potential to improve some key functions of the human organism, as a result of which they positively affect health and quality of life. Today's functional food manufacturers are focused on developing new products that offer multiple benefits by combining different functional ingredients into a single product. Their purpose is not only to supply energy to the body and to be pleasant to consume, but to be developed with priority to the positive effect on some basic functions of the body, such as increasing immunity, reducing cholesterol levels, protecting against infections and others. In response to this trend, the aim of the present review is to examine some cereal raw materials as potential candidates for the preparation of functional beverages delivering probiotic lactic acid bacteria and polyphenols.
Materials and methods. Gas chromatography-flame ionization detection was used to determine the volatile compounds in red wines.
Results and discussion. The results obtained regarding the total content of volatile compounds in the analyzed wines showed that the variant of vine treatment with fertiliser MaxGrow NS, consist of N, 20%, S, 7%, Mg, 14%, P, 5%, Mn, 1%, Zn, 0.01%, Cu, 0,05%, Fe, 0.05), Cu, 0.01%, Zn, 0.01%, B, 0.025%, Mo, 0.002%, demonstrated final high levels of volatile and aroma compounds in wines of three from the four investigated harvests (2019, 2020 and 2021). As individual representatives from the group of higher alcohols, 2-methyl-1-butanol and 3-methyl-1-butanol dominated in all four harvests. The two alcohols are the main metabolites of the yeast microflora. The application of different foliar fertilizers did not negatively affect the acetaldehyde content in the resulting wines. Its presence corresponded to the appearance of its positive influence. From the obtained results, it could be concluded that in the 2020 and 2022 harvests, the foliar application of nitrogen and mineral sources affected the content of esters. In the other two harvests, individual variants showed higher ester accumulation than the untreated control, but others demonstrated lower levels. As a result, no specific conclusion could be made about the influence of foliar fertilizers on the final wines ester concentrations. A major ester from this fraction was ethyl acetate. Foliar fertilization affects the synthesis of ß-citronellol, leading to increased levels of this terpene. Conversely, for geraniol, a decrease in its concentrations was observed in the wines obtained after the application of foliar fertilization.
Conclusions. The application of foliar fertilizers led to changes in composition of volatile compounds of the researched red wines and influenced both on the different groups of volatiles and individual compounds.
three medicinal plants: thyme (Thymus callieri Borbás ex Velen), cotton thistle (Onopordum acanthium L.),
and hawthorn fruit (Crataegus monogyna Jacq.) from theWestern Rhodope Mountains, Bulgaria. The
first stage determined the physicochemical characteristics (moisture, ash, carbohydrates, proteins,
and vitamin C) of the three herbs. The second stage investigated four types of extracts (aqueous,
oil, methanolic, and ethanolic) of each herb and evaluated their total phenolic content, the presence
of phenolic compounds (flavonoids and phenolic acids), their antioxidant activity, and antimicrobial
properties. Thyme was characterised by the highest ash, protein, and vitamin C content (6.62%, 11.30%,
and 571mg/100 g, respectively). Hawthorn fruit showed the highestmoisture and carbohydrate content
(8.50% and 4.20%, respectively). The 70% ethanolic extracts of the three herbs exhibited the highest
levels of phenolic compounds and, consequently, pronounced antioxidant activity, compared to the
other three types of extracts. The aqueous, oil, methanolic, and ethanolic thyme extracts demonstrated
the highest total phenolic content—TPC (27.20 mg GAE/g, 8.20 mg GAE/g, 31.70 mg GAE/g, and
310.00 mg GAE/g, respectively), compared to the extracts of the other two plants. These results were
consistent with the highest antioxidant activity of the thyme extracts determined using the 2,2-diphenyl-
1-picrylhydrazyl (DPPH) radical scavenging assay, the oxygen radical absorbance capacity (ORAC)
assay, and the hydroxyl radical averting capacity (HORAC) assay (except for the oil extract examined
using the DPPH method). The results from the high-performance liquid chromatography (HPLC)
analysis revealed that the flavonoid quercetin-3-ß-glucoside had the highest concentration in thyme
(374.5 mg/100 g), while myricetin dominated in the cotton thistle (152.3 mg/100 g). The phenolic acid
content analysis showed prevalence of rosmaric acid in the thyme (995 mg/100 g), whereas chlorogenic
acid was detected in the highest concentration in the cotton thistle and hawthorn fruit (324 mg/100 g
and 27.7 mg/100 g, respectively). The aqueous, methanolic, and ethanolic extracts showed moderate
to high antibacterial potential but limited antifungal activity. None of the oil extracts inhibited the test
microorganisms used in the study.
study. The study was carried out in the period 2017-2019 with monitoring
of the weather factors over the years. The treatment with herbicides was
performed on an annual basis, during the last week of May, as they were
introduced into the intra-row stripe once, with a backpack sprayer. For comparison, a non-herbicide treated control variant was used. The treated
variants did not exceed the control for the sugar content of the grapes.
The sugar ratio decreased in the order Control>V3 Guild>V2 Lumax 358
SK>V1 Pledge 50 VP. The most favorable in terms of sugar accumulation
in grapes was 2019. The alcohol content of the wines was in correlation
with the sugars in the grapes. Regarding the sugar-free extract in 2017
and 2018, with the exception of the variant treated with Pledge 50 VP, the
rest exceeded the control, while in 2019 it had the highest rate. The total
phenolic compounds in wines varied from 2.62±0.84 to 2.73±0.93 g L-1.
Their change increased in the order Control<Pledge 50 VP<Lumax 358
SK<Guild. In 2018 and 2019 the control was with the lowest rates of
anthocyanins while in 2017 only the variant treated with Guild exceeded
it. No negative effect of the tested herbicides on the organoleptic profile
of the obtained wines was established in the dose in which they were
applied.