Sonia Socaci | USAMV Cluj Napoca (original) (raw)

Papers by Sonia Socaci

In this paper we present the chemical composition of two commercial samples of essential oils ext... more In this paper we present the chemical composition of two commercial samples of essential oils extracted from herbs belonging to Lamiaceae family, determined by gas -chromatography -mass spectrometry and two different techniques of sample injection.

The main bioactive compounds from Brassica vegetables, are glucosinolates, responsable for antica... more The main bioactive compounds from Brassica vegetables, are glucosinolates, responsable for anticarcinogenic properties, as integral or hydrolysed derivetives. The ussual method to quantify glucosinolates is very laborious but one of the "key" of analysis steps is the enzymatically desulphation of these compounds, leading to stable products. In this study, the activity of sulphatase from Helix pomatia (purified by fractionated ethanol) used to hydrolyse sinigrin standard (0.15 mM, pH 5.8) was investigated. Enzymatic hydrolysis of sinigrin determined a specific absorption spectrum and modified its retention time in the HPLC chromatogram (from 4.24 to 11.87 minutes).

In-tube extraction (ITEX) is a novel technique that can be coupled with gaschromatography mass-sp... more In-tube extraction (ITEX) is a novel technique that can be coupled with gaschromatography mass-spectrometry (GC-MS) and used for the extraction and separation of volatile compounds from different matrices. In this study a simple and efficient ITEX/GC-MS method was developed and optimized for the extraction and analysis of volatile compounds from tomatoes. The analytes were extracted from sample headspace by dynamic extraction and trapped into the selected sorbent material (Tenax TA), followed by their thermal desorption into the GC injector. Different extraction parameters were tested (incubation time and temperature, amount of sample, number of pumping strokes) and the optimal ones selected. The best compromised between the extraction performance and analysis time was achieved when 1g of sample was incubated at 70 o C for 20 min. followed by 30 extraction strokes. Between the main odor-active volatiles found in the analyzed cherry variety tomato samples were : hexanal, trans-2-hexenal, cis-3-hexenol, hexanol, 6-methyl-5hepten-2-one, 2-and 3-methylbutanal, methyl salicylate, 1-penten-3-one.

The essential oils of Fir needle and Juniper obtained in Romania by industrial scale steam distil... more The essential oils of Fir needle and Juniper obtained in Romania by industrial scale steam distillation of fresh material collected from wild flora were analyzed by gas chromatography-mass spectrometry (GC-MS), using two different techniques of injection: "split-splitless" and "headspace" (HS/GC-MS). The determined chemical composition of each essential oil was compared with literature data and previous results obtained by the authors. Qualitative and quantitative differences were obtained between the two injection used techniques.

In this study was followed how storage temperature and storage time affect fatty acids profile of... more In this study was followed how storage temperature and storage time affect fatty acids profile of infant formula. Storage conditions chosen were: room temperature and 15°C. Samples of infant formula were deposited during 18 months, which correspond to infant formula shelf life; the samples were analyzed at obtaining and after 3, 6, 9, 12, 15, and 18 months of storage at conditions mentioned before. For statistical analysis were used One-way ANOVA with Tukey's Multiple Comparison post Test (for the effect of time on fatty acids profile during storage) and with Paired t Test (for the effect of temperature).

This paper aims to present the researches carried on the millet (Panicum miliaceum L.). Based on ... more This paper aims to present the researches carried on the millet (Panicum miliaceum L.). Based on the nutritional value relatively close to the other cereal beans used in man's nourishment, the millet grains are on the future raw materials for the production of expanded cereals in the sugar products industry. The research has been performed on the Marius variety by achieving the most adequate physical parameters for expanding: roasting time (factor A), steam pressure (factor B) and steam impregnation time (factor C). For the assessment of the factors influence throughout several graduations, we have used the EVOP statistical processing method and variance method. The best outcomes whereby the grain volume has increased by 20.54 times have been obtained when combining the factors: A=12 min., B=10 atm., C=3 min. The assessment of expanded millet products quality was made using sensorial analysis.

ABSTRACT The rate of isomerization of alpha acids to iso-alpha acids (the bittering compounds in ... more ABSTRACT The rate of isomerization of alpha acids to iso-alpha acids (the bittering compounds in beer) was characterized over a representative pH, wort concentration, time boiling and temperature range during the boiling portion of the brewing process.The tastes of beer typ are derivated from a judicios choise of row materials. Hops (Humulus lupulus L.), in particular, account, in adition for the bitter taste, for a delicate hoppy flavor in beer. Perhaps the most important class of hop compunds are the hops bitter acids, which are distinguished as alpha acids.. Because of the complex wort matrix and interfering interactions occurring during real wort boiling (i.e., trub formation and α-acids/iso-α-acids complexation), this investigation on α-acid isomerization was performed in wort solution as a function of time (60−120 min), pH variation (5.1-5.8) and wort original gravity (10-14oPlato).The experiments demonstrate that the rate of isomerization depending of beer matrix, the performers of wort kettle and the variety of hops.