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Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011DON presence is higher than ZEA in wheat samples studied. The analyses havebeen done immediately after harvest; therefore the content of mycotoxins is low. Thisindicates a good quality of the wheat samples studied in this regard.ACKNOWLEDGEMENTS. The authors thank to the financial support from NationalResearch Program PN II within the project no. 52-132/2008 and to National Institute ofResearch & Development for Food Bioresources – IBA Bucharest to provide necessaryinformation concerning the wheat quality of 2010 year.REFERENCES[1]. Kohl, J., De Haas, H., Kastelein, P., Burgers, S.L.G.E., Waalwijk, C. (2007): Populationdynamics of Fusarium spp. and Microdochium nivale in crops and crop residues of winter wheat.Phytopathology. Vol.97: 971-978.[2]. Beyer, M., Klix, M.B., Klink, H., Verreet, J.A. (2006): Quantifying the effects of previous crop,tillage, cultivar and triazole fungicides on the deoxynivalenol content of wheat grain. Journal of PlantDiseases and Protection. Vol.113: 241-246.[3]. Rotter B., Prelusky D.B., and Petska J.J. (1996): Toxicology of deoxynivalenol (vomitoxin).Journal of Toxicology and Environmental Health, Vol.48: 1-34.[4]. Van Egmond, H.P., Schothorst, R.C., Jonker, M.A. (2007): Regulations relating to mycotoxins infood. Perspectives in a global and European context. Analytical and Bioanalytical Chemistry, Vol.389: 147-157.[5]. Commission of the European Communities (2006): Commission Regulation (EC) No 1881/2006of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journalof the European Union L364, pp 5–24.[6]. Belc. N. et all. (2010): Catalogul anual cu date privind calitatea grâului, pe zone de cultură, pentrusoiurile de grâu cultivate în România, Recolta 2010, Vol.15.196
Proceeding of the 4 rd International Symposium“NEW RESEARCH IN BIOTECHNOLOGY” USAMV Bucharest, Romania, 2011THE POLYOLEFIN PACKAGE INFLUENCE UPON THE QUALITY OFTHE BREAD ENRICHED WITH EXOGENOUS BUCKWHEAT ADDINGREBENCIUC IOANA 1 , BUCULEI AMELIA 1 , GABRIELA CONSTANTINESCU(POP) 1 ,ADRIANA DABIJA 11 USV Stefan cel Mare, Str.Universitatii nr.13, Suceava,Romania* Corresponding author: ioanar@fia.usv.roAbstract. The testing of the package for the bread products had as purpose not only the evaluation ofthe “food contact” quality but also the barrier properties for gases and water vapors. As a breadproduct we chose the bread enriched with exogenous buckwheat adding. There were tested four typesof polyolefin packagings for the global migration of the components in different food simulants andwe also led the heavy metals determination using a atomic absorption spectrophotometer. For thepermeability tests we used devices for determining the permeability at gases and water vapors. Thebread enriched with exogenous buckwheat adding was analyzed from the point of view of thetechnological quality indicators and the nutritional point of view by analyzing for the later themineral substances content. The experiments underlined on one hand the benefits of the buckwheatadding in the panification process and proved on the other hand the fact that the packagingprolongues the shelf life ensuring the microbiological quality and the relative constant preservationof the characteristics of the finished product.Keywords: polyolefin package, buckwheat bread, global migration, witness sample,permeability1. INTRODUCTIONThe using of the buckwheta adding in bread fabrication was due to the fact that thisone is found at the border between food stuff and medicine.Common buckwheat(Fagopyrium esculentum Moench) is recognized as an important functional food in somecountries such as China, Japan and Taiwan.[3] Phenolic compounds in buckwheat havebeen shown to possess antioxidant activity. Four flavonol glycosides including rutin,quartering, kaemferol-3-rutinoside and a trace amount of a flavanol triglyco- side werefound in the methanol extract of buckwheat.[4] Compared to most fruits, vegetables andgrain crops, buckwheat contains more rutin, which is a quercetin-3-rutinoside withantioxidant, anti-inflammatory and ant carcinogenic effects, and can also reduce thefragility of blood vessels related to hemorrhagic disease and hypertension in humans.[1] Inaddition, buckwheat was found to be a prebiotic food because it could increase lactic acidbacteria in rat intestine. It is claimed that buckwheat grain extract could be used in thetreatment of allergic inflammation.[5] Buckwheat could be incorporated into bread andprovide buckwheat enhanced wheat bread with more functional components and moreeffective antioxidant properties.[2]For the prolonging of the preservation time and the ensuring of the product quality keepingis advisable for the products to be packed.[7]The olefynic materials usually used for the bread products packaging are thin filmsmost of them of polypropylene (PP), polyethylene (PE) or multilayer type.[6] In this study197
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