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Professor at the Polytechnic University of Timisoara, Romania
Papaya fruits (Carica papaya L.) are valuable both as food, including concentrates and mixed beverages and in traditional medicine. The goal of the study was to evaluate the antioxidant activity of various parts of unripe and ripe papaya fruit from the DPPH· kinetics point of view. Peel, pulp, seed, and seed-pulp of unripe and ripe papaya fruits (¼ and >¾ level of ripening) were extracted with ethanol and monitored at 517 nm in the presence of DPPH·. The radical scavenging capacity (RSC) at various time ranges and DPPH· reaction rates for specific time intervals were determined. The highest RSC values were obtained for papaya pulp extracts, consistently higher for the ripe samples in comparison with the unripe ones (86.4% and 41.3%). The DPPH· rates significantly differ for the unripe and ripe papaya extracts, especially for the first time range. They are more than double for the ripe papaya. These values were 2.70, 4.00, 3.25, 2.75 μM/s for the peel, pulp, seed, seed-pulp extracts from the ripe papaya and only 1.00, 1.65, 1.40, 1.80 μM/s for the unripe samples. DPPH· kinetic approach can be useful for a fast and simple evaluation of the overall antioxidant properties of fruit extracts.
Olimpia Alina Iordănescu; Maria Băla; Dina Gligor (Pane); Simelda Elena Zippenfening; Marius Ioan Cugerean; Mircea Ionuţ Petroman; Daniel Ioan Hădărugă; Nicoleta Gabriela Hădărugă; Mircea Riviş. A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts. Plants 2021, 10, 1679 .
AMA StyleOlimpia Alina Iordănescu, Maria Băla, Dina Gligor (Pane), Simelda Elena Zippenfening, Marius Ioan Cugerean, Mircea Ionuţ Petroman, Daniel Ioan Hădărugă, Nicoleta Gabriela Hădărugă, Mircea Riviş. A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts. Plants. 2021; 10 (8):1679.
Chicago/Turabian StyleOlimpia Alina Iordănescu; Maria Băla; Dina Gligor (Pane); Simelda Elena Zippenfening; Marius Ioan Cugerean; Mircea Ionuţ Petroman; Daniel Ioan Hădărugă; Nicoleta Gabriela Hădărugă; Mircea Riviş. 2021. "A DPPH· Kinetic Approach on the Antioxidant Activity of Various Parts and Ripening Levels of Papaya (Carica papaya L.) Ethanolic Extracts." Plants 10, no. 8: 1679.
The goal of the study was to evaluate the influence of the solvent properties on the crystal characteristics of β-cyclodextrin (β-CD) recrystallized from alcohol-water solvent mixtures, with possible applications for the preparation, purifying and complexation of β-CD. For the first time, structure-property relationships (QSPRs) between the hydrophobicity of alcohols or dielectric constant of solvents used for recrystallization of β-CD and its properties (such as crystallinity index, CI) have been obtained. Recrystallized β-CD from water and C1-C4 alcohol-water solutions provide β-CD with higher CI values of 99.4(±5.9)% for ethanol-water (1:4, v/v) as recrystallizing system. This property has a parabolic variation with the logP (octanol/water partition coefficient) of the alcohol (r2 = 0.998). Solvent parameters also influence the β-CD crystal characteristics, as was demonstrated by X-ray diffractometry refinement, infrared spectroscopy and thermal analyses.
Mihai A. Medeleanu; Daniel I. Hădărugă; Cornelia V. Muntean; Gabriela Popescu; Maria Rada; Alina Hegheş; Simelda E. Zippenfening; Christine A. Lucan (Banciu); Ariana B. Velciov; Geza N. Bandur; Nicoleta G. Hădărugă; Mircea Riviş. Structure-property relationships on recrystallized β-cyclodextrin solvates: A focus on X-ray diffractometry, FTIR and thermal analyses. Carbohydrate Polymers 2021, 265, 118079 .
AMA StyleMihai A. Medeleanu, Daniel I. Hădărugă, Cornelia V. Muntean, Gabriela Popescu, Maria Rada, Alina Hegheş, Simelda E. Zippenfening, Christine A. Lucan (Banciu), Ariana B. Velciov, Geza N. Bandur, Nicoleta G. Hădărugă, Mircea Riviş. Structure-property relationships on recrystallized β-cyclodextrin solvates: A focus on X-ray diffractometry, FTIR and thermal analyses. Carbohydrate Polymers. 2021; 265 ():118079.
Chicago/Turabian StyleMihai A. Medeleanu; Daniel I. Hădărugă; Cornelia V. Muntean; Gabriela Popescu; Maria Rada; Alina Hegheş; Simelda E. Zippenfening; Christine A. Lucan (Banciu); Ariana B. Velciov; Geza N. Bandur; Nicoleta G. Hădărugă; Mircea Riviş. 2021. "Structure-property relationships on recrystallized β-cyclodextrin solvates: A focus on X-ray diffractometry, FTIR and thermal analyses." Carbohydrate Polymers 265, no. : 118079.
Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.
Cornelia Petroman; Gabriela Popescu; Raymond-Nandy Szakal; Virgil Păunescu; Lavinia Drăghia; Gabriel Bujancă; Cosmina Chirilă; Daniel Hădărugă; Loredana Văduva; Nicoleta Hădărugă; Ioan Petroman. Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach. Foods 2021, 10, 242 .
AMA StyleCornelia Petroman, Gabriela Popescu, Raymond-Nandy Szakal, Virgil Păunescu, Lavinia Drăghia, Gabriel Bujancă, Cosmina Chirilă, Daniel Hădărugă, Loredana Văduva, Nicoleta Hădărugă, Ioan Petroman. Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach. Foods. 2021; 10 (2):242.
Chicago/Turabian StyleCornelia Petroman; Gabriela Popescu; Raymond-Nandy Szakal; Virgil Păunescu; Lavinia Drăghia; Gabriel Bujancă; Cosmina Chirilă; Daniel Hădărugă; Loredana Văduva; Nicoleta Hădărugă; Ioan Petroman. 2021. "Fatty Acid Profile of Lipid Fractions of Mangalitza (Sus scrofa domesticus) from Northern Romania: A GC-MS-PCA Approach." Foods 10, no. 2: 242.
(1) Background: The water content and the way of bonding in the food matrices, including bread, can be easily and simply evaluated by Karl Fischer titration (KFT). The goal was to identify the main KFT parameters that influence the similarity/dissimilarity of commercial bread products, using multivariate statistical analysis. (2) Methods: Various commercial bread samples were analyzed by volumetric KFT and the water content, parameters from titration process and KFT kinetics were used as input for principal component analysis (PCA). (3) Results: The KFT water content was in the range of 35.1–44.2% for core samples and 19.4–22.9% for shell samples. The storage and transportation conditions consistently influence the water content of bread. The type of water molecules can be evaluated by means of KFT water reaction rates. The mean water reaction rates up to 2 min are consistently higher for bread core samples, which indicates a high fraction of “surface” water. PCA reveals the similarity of core samples and various bread types, as well as dissimilarity between bread parts, mainly based on KFT kinetic parameters. (4) Conclusions: KFT kinetics can be a useful tool for a rapid and simple differentiations between various types of bread products.
Gabriela Popescu; Isidora Radulov; Olimpia A. Iordănescu; Manuela D. Orboi; Laura Rădulescu; Mărioara Drugă; Gabriel S. Bujancă; Ioan David; Daniel I. Hădărugă; Christine A. Lucan (Banciu); Nicoleta G. Hădărugă; Mircea Riviş. Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products. Applied Sciences 2020, 10, 6518 .
AMA StyleGabriela Popescu, Isidora Radulov, Olimpia A. Iordănescu, Manuela D. Orboi, Laura Rădulescu, Mărioara Drugă, Gabriel S. Bujancă, Ioan David, Daniel I. Hădărugă, Christine A. Lucan (Banciu), Nicoleta G. Hădărugă, Mircea Riviş. Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products. Applied Sciences. 2020; 10 (18):6518.
Chicago/Turabian StyleGabriela Popescu; Isidora Radulov; Olimpia A. Iordănescu; Manuela D. Orboi; Laura Rădulescu; Mărioara Drugă; Gabriel S. Bujancă; Ioan David; Daniel I. Hădărugă; Christine A. Lucan (Banciu); Nicoleta G. Hădărugă; Mircea Riviş. 2020. "Karl Fischer Water Titration—Principal Component Analysis Approach on Bread Products." Applied Sciences 10, no. 18: 6518.
Mohamed Mathlouthi; Daniel Hădărugă. WATER – The “leitmotif” of the EuroFoodWater conferences. Food Chemistry 2019, 309, 125744 .
AMA StyleMohamed Mathlouthi, Daniel Hădărugă. WATER – The “leitmotif” of the EuroFoodWater conferences. Food Chemistry. 2019; 309 ():125744.
Chicago/Turabian StyleMohamed Mathlouthi; Daniel Hădărugă. 2019. "WATER – The “leitmotif” of the EuroFoodWater conferences." Food Chemistry 309, no. : 125744.
β-Cyclodextrin- and 2-hydroxypropyl-β-cyclodextrin/Danube common nase (Chondrostoma nasus L.) oil complexes (β-CD- and HP-β-CD/CNO) have been obtained for the first time. The fatty acid (FA) profile of the CNO indicates an important content of polyunsaturated fatty acids, the most important being eicosapentaenoic acid (EPA, 6.3%) and docosahexaenoic acid (DHA, 1.6%), both ω-3 FAs. The complexes have been obtained by kneading method. The moisture content and successful of molecular encapsulation have been evaluated by thermal and spectroscopic techniques. Thermogravimetry and differential scanning calorimetry analyses reveals that the moisture content of CD/CNO complexes significantly decreased, compared to starting CDs. On the other hand, the crystallinity index was for the first time determined for such type of complexes, the β-CD/CNO complex having values of 43.9(±18.3)%, according to X-ray diffractometry. FA profile and CD/CNO characteristics sustain the use of these ω-3 based complexes for food supplements or functional food products, but further studies are needed.
Nicoleta G. Hădărugă; Raymond N. Szakal; Cosmina A. Chirilă; Alexandra Lukinich-Gruia; Virgil Păunescu; Cornelia Muntean; Gerlinde Rusu; Gabriel Bujancă; Daniel I. Hădărugă. Complexation of Danube common nase (Chondrostoma nasus L.) oil by β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin. Food Chemistry 2019, 303, 125419 .
AMA StyleNicoleta G. Hădărugă, Raymond N. Szakal, Cosmina A. Chirilă, Alexandra Lukinich-Gruia, Virgil Păunescu, Cornelia Muntean, Gerlinde Rusu, Gabriel Bujancă, Daniel I. Hădărugă. Complexation of Danube common nase (Chondrostoma nasus L.) oil by β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin. Food Chemistry. 2019; 303 ():125419.
Chicago/Turabian StyleNicoleta G. Hădărugă; Raymond N. Szakal; Cosmina A. Chirilă; Alexandra Lukinich-Gruia; Virgil Păunescu; Cornelia Muntean; Gerlinde Rusu; Gabriel Bujancă; Daniel I. Hădărugă. 2019. "Complexation of Danube common nase (Chondrostoma nasus L.) oil by β-cyclodextrin and 2-hydroxypropyl-β-cyclodextrin." Food Chemistry 303, no. : 125419.
Cyclodextrins are valuable natural or synthetically modified cyclic oligosaccharides that are widely used for ameliorating properties of biologically active compounds such as food additives and ingredients or medicinal compounds. They protect these compounds against light and oxidative degradation and provide host–guest supramolecular complexes having controlled release properties by molecular encapsulation, enhancing the water solubility and bioavailability. Among many characterization methods that are applicable in both solution and solid state, thermal techniques were widely used for analysis and stability evaluation of cyclodextrins and cyclodextrin complexes. This updated review deals with the use of thermal methods for analysis of cyclodextrins and cyclodextrin complexes. Classical and modern thermal techniques used for evaluation of inclusion compound formation were reviewed. Special attention was gave for thermogravimetry–differential thermogravimetry, differential thermal analysis, differential scanning calorimetry, hot stage microscopy, as well as for the more recent techniques thermogravimetry–mass spectrometry, gas chromatography-time-of-flight-mass spectrometry and isothermal titration calorimetry. In order to evaluate the cyclodextrin complexation capability by thermal methods, we grouped for the first time the guest compound as drugs by anatomical therapeutic chemical classification (ATC), as well as odorants, essential oils and vegetable extracts, antioxidants, fatty acids, oils, fatty acid-based derivatives, other organic, organometallic and inorganic compounds. The formation of cyclodextrin inclusion complexes was emphasized by disappearance of the signal corresponding to the melting or boiling points of the guest compound and the behavior of the hydration water molecules in the complex in comparison with the raw host and guest compounds. The thermal stability of the guest compound after cyclodextrin complexation was also discussed. It was emphasized that thermal methods are some of the most valuable techniques for analyzing cyclodextrin complexes and together with other methods can complete the information related to the host–guest molecular inclusion process and the specific properties of these cyclodextrin complexes.
Nicoleta G. Hădărugă; Geza N. Bandur; Ioan David; Daniel I. Hădărugă. A review on thermal analyses of cyclodextrins and cyclodextrin complexes. Environmental Chemistry Letters 2018, 17, 349 -373.
AMA StyleNicoleta G. Hădărugă, Geza N. Bandur, Ioan David, Daniel I. Hădărugă. A review on thermal analyses of cyclodextrins and cyclodextrin complexes. Environmental Chemistry Letters. 2018; 17 (1):349-373.
Chicago/Turabian StyleNicoleta G. Hădărugă; Geza N. Bandur; Ioan David; Daniel I. Hădărugă. 2018. "A review on thermal analyses of cyclodextrins and cyclodextrin complexes." Environmental Chemistry Letters 17, no. 1: 349-373.
Human health is the most important issue in the society. There are many compounds such as food additives and ingredients or medicinal compounds that can alter human health. Cyclodextrins can protect these compounds against light and oxidative degradation by molecular encapsulation. Moreover, cyclodextrins can also enhance properties of biologically active compounds such as better water solubility and bioavailability, and controlled release. Cyclodextrins are cyclic oligosaccharides comprising of six to eight α-(1→4)-linked d-glucopyranose units corresponding to the natural α-, β- and γ-cyclodextrin, respectively. Cyclodextrins have a truncated cone-like structure, with a hydrophobic inner cavity and highly hydrophilic exterior. This property allows molecular encapsulating of geometrically compatible hydrophobic compounds for obtaining host-guest supramolecular systems. Among many characterization methods that are applicable in both solution and solid state, thermal techniques were widely used for analysis and stability evaluation of cyclodextrin complexes. We review the use of thermal methods for the analysis of cyclodextrin complexes and non-complexed cyclodextrins. We discuss the applications of thermogravimetry-differential thermogravimetry, differential thermal analysis, differential scanning calorimetry, hot stage microscopy, thermogravimetry-mass spectrometry, gas chromatography-time-of-flight-mass spectrometry, and isothermal titration calorimetry. Cyclodextrin complexes are classified according to the types of biological activity of the guest compound, e.g. drugs, odorants, essential oils and vegetable extracts, antioxidants, fatty acids, oils and fatty acid based derivatives, and other organic, organometallic and inorganic compounds. The formation of cyclodextrin inclusion complexes is evidenced by disappearance of the thermal characteristics of the guest compound after nanoencapsulation. It is the case of melting or boiling points. Information on the nanoencapsulation process is obtained from the behavior of hydration water molecules of complexes, and from the stability of the guest compound during heating up to the decomposition.
Nicoleta G. Hădărugă; Geza N. Bandur; Daniel I. Hădărugă. Thermal Analyses of Cyclodextrin Complexes. Environmental Chemistry for a Sustainable World 2018, 155 -221.
AMA StyleNicoleta G. Hădărugă, Geza N. Bandur, Daniel I. Hădărugă. Thermal Analyses of Cyclodextrin Complexes. Environmental Chemistry for a Sustainable World. 2018; ():155-221.
Chicago/Turabian StyleNicoleta G. Hădărugă; Geza N. Bandur; Daniel I. Hădărugă. 2018. "Thermal Analyses of Cyclodextrin Complexes." Environmental Chemistry for a Sustainable World , no. : 155-221.
The moisture content of β-cyclodextrin/Danube fish oils complexes (common barbel, Pontic shad, European wels catfish, common bleak) was evaluated by thermal methods. Saturated and monounsaturated fatty acids were the most concentrated in fish oils (25.3-30.8% and 36.1-45.0%). ω-3 And ω-6 fatty acids were identified in low concentrations of 2.8-12.1% and 4.1-7.1%. The moisture content was significantly lowered after β-CD complexation, as revealed by thermogravimetric (TG) analysis (13.3% for β-CD, 2.5-6.5% for complexes). These results are consistent with the differential scanning calorimetry (DSC) data for the peaks corresponding to dissociation of water (calorimetric effect of 536Jg-1 for β-cyclodextrin and 304-422.5Jg-1 for complexes). Furthermore, both TG and DSC results support the formation of inclusion complexes. This is the first study on the nanoencapsulation of Danube fish oils in β-cyclodextrin.
Daniel I. Hădărugă; Cristina L. Birău (Mitroi); Alexandra T. Gruia; Virgil Păunescu; Geza N. Bandur; Nicoleta G. Hădărugă. Moisture evaluation of β-cyclodextrin/fish oils complexes by thermal analyses: A data review on common barbel ( Barbus barbus L.), Pontic shad ( Alosa immaculata Bennett), European wels catfish ( Silurus glanis L.), and common bleak ( Alburnus alburnus L.) living in Danube river. Food Chemistry 2017, 236, 49 -58.
AMA StyleDaniel I. Hădărugă, Cristina L. Birău (Mitroi), Alexandra T. Gruia, Virgil Păunescu, Geza N. Bandur, Nicoleta G. Hădărugă. Moisture evaluation of β-cyclodextrin/fish oils complexes by thermal analyses: A data review on common barbel ( Barbus barbus L.), Pontic shad ( Alosa immaculata Bennett), European wels catfish ( Silurus glanis L.), and common bleak ( Alburnus alburnus L.) living in Danube river. Food Chemistry. 2017; 236 ():49-58.
Chicago/Turabian StyleDaniel I. Hădărugă; Cristina L. Birău (Mitroi); Alexandra T. Gruia; Virgil Păunescu; Geza N. Bandur; Nicoleta G. Hădărugă. 2017. "Moisture evaluation of β-cyclodextrin/fish oils complexes by thermal analyses: A data review on common barbel ( Barbus barbus L.), Pontic shad ( Alosa immaculata Bennett), European wels catfish ( Silurus glanis L.), and common bleak ( Alburnus alburnus L.) living in Danube river." Food Chemistry 236, no. : 49-58.
In this paper, it was analysed the influence of formulation factors over obtaining oxicam hydrogels, using the statistical analysis. Data analysis and predictive modeling by multivariate regression offers a large number of possible explanatory/predictive variables. Therefore, variable selection and dimension reduction is a major task for multivariate statistical analysis, especially for multivariate regressions. The statistical analysis and computational data processing of responses obtained from different pharmaceutical formulations, via different experimental protocols, lead to the optimization of the formulation process. It was found that the most suitable pharmaceutical formulations based on oxicams with the possibility of rapid release contained cyclodextrin, in particular 2-hydroxypropyl-b-cyclodextrin.
Lenuta Maria Suta; Anca Tudor; Colette Roxana Sandulovici; Lavinia Stelea; Daniel Ioan Hadaruga; Constantin Mircioiu; Germaine Savoiu Balint. Multivariate Statistical Analysis Regarding the Formulation of Oxicam-Based Pharmaceutical Hydrogels. Revista de Chimie 2017, 68, 726 -731.
AMA StyleLenuta Maria Suta, Anca Tudor, Colette Roxana Sandulovici, Lavinia Stelea, Daniel Ioan Hadaruga, Constantin Mircioiu, Germaine Savoiu Balint. Multivariate Statistical Analysis Regarding the Formulation of Oxicam-Based Pharmaceutical Hydrogels. Revista de Chimie. 2017; 68 (4):726-731.
Chicago/Turabian StyleLenuta Maria Suta; Anca Tudor; Colette Roxana Sandulovici; Lavinia Stelea; Daniel Ioan Hadaruga; Constantin Mircioiu; Germaine Savoiu Balint. 2017. "Multivariate Statistical Analysis Regarding the Formulation of Oxicam-Based Pharmaceutical Hydrogels." Revista de Chimie 68, no. 4: 726-731.
Berberis vulgaris (Bv) is well known worldwide for its healing properties. However, limited information is available concerning its mechanism of action and the increased hepatoprotective activity of formulated extracts. This study evaluated the protective effect of Bv bark extract against CCl4-induced cytotoxicity in Huh7 cells, as well whether β-cyclodextrin complexation of the extract resulted in increased hepatoprotective effects. Huh7 cells were incubated for 48 h with 5, 7.5 and 10 µg/ml of unformulated or formulated Bv extract alone and in co-treatment with CCl4. The effects on Huh7 cell growth and apoptosis were evaluated by MTT assay, caspase-3/7 activity and caspase-3 expression, whereas fatty acid changes were investigated by Oil red O staining and the detection of peroxisome proliferator-activated receptor-γ (PPARγ) expression using immunofluorescence. Ultrastructural alterations were observed by electron microscopy. The MTT assay showed that co-exposure to CCl4 and 7.5 µg/ml formulated extract led to a 1.25-fold increase in cell viability compared with the non-formulated extract. Caspase-3/7 activity decreased by 50% and 70% following co-treatment with unformulated or formulated extract, compared with that in cells treated with CCl4 alone. Furthermore, hepatocyte ultrastructure was protected from CCl4-induced injury in the two co-treated groups, intracytoplasmic lipid accumulation decreased significantly and PPARγ expression was restored, in comparison with CCl4-treated cells alone. Formulated and unformulated extracts were efficient against the anti-proliferative and pro-apoptotic actions of CCl4 through suppression of CCl4-induced caspase-3 activation and lipid accumulation. The protective effect of the formulated extract was more pronounced than that of the unformulated one, which may be due to its increased solubility.
Alexandra Ivan; Hildegard Herman; Cornel Baltă; Daniel I. Hădărugă; Ciprian-Valentin Mihali; Aurel Ardelean; Anca Hermenean. Berberis vulgaris extract/β-cyclodextrin complex increases protection of hepatic cells via suppression of apoptosis and lipogenesis pathways. Experimental and Therapeutic Medicine 2017, 13, 2143 -2150.
AMA StyleAlexandra Ivan, Hildegard Herman, Cornel Baltă, Daniel I. Hădărugă, Ciprian-Valentin Mihali, Aurel Ardelean, Anca Hermenean. Berberis vulgaris extract/β-cyclodextrin complex increases protection of hepatic cells via suppression of apoptosis and lipogenesis pathways. Experimental and Therapeutic Medicine. 2017; 13 (5):2143-2150.
Chicago/Turabian StyleAlexandra Ivan; Hildegard Herman; Cornel Baltă; Daniel I. Hădărugă; Ciprian-Valentin Mihali; Aurel Ardelean; Anca Hermenean. 2017. "Berberis vulgaris extract/β-cyclodextrin complex increases protection of hepatic cells via suppression of apoptosis and lipogenesis pathways." Experimental and Therapeutic Medicine 13, no. 5: 2143-2150.
The aim of this study was to find a simple way to differentiate between rye and wheat flour and their mixtures by using the kinetic parameters of Karl Fischer water titration (KFT). Consequently, the water content and type of molecules in rye and wheat mixtures used in Romanian bread making have been investigated by means of volumetric KFT. Further, the kinetics of KFT have been determined and novel kinetic parameters corresponding to "surface" and "strongly-retained" water molecules have been identified to discriminate between rye and wheat flour and their mixtures. The "surface" and "strongly-retained" water reaction rates well correlate with the rye content in the flour mixtures, especially at higher temperature analysis (r>0.95). These parameters can be used as indicators for quality evaluation of such type of mixtures, as well as to identify adulteration by improper use of the rye-wheat flour ratios in bread making.
Daniel I. Hădărugă; Corina I. Costescu; Laura Corpaş; Nicoleta G. Hădărugă; Heinz-Dieter Isengard. Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration. Food Chemistry 2016, 195, 49 -55.
AMA StyleDaniel I. Hădărugă, Corina I. Costescu, Laura Corpaş, Nicoleta G. Hădărugă, Heinz-Dieter Isengard. Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration. Food Chemistry. 2016; 195 ():49-55.
Chicago/Turabian StyleDaniel I. Hădărugă; Corina I. Costescu; Laura Corpaş; Nicoleta G. Hădărugă; Heinz-Dieter Isengard. 2016. "Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration." Food Chemistry 195, no. : 49-55.
The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease from 6.1% for EPA and 4.1% for DHA to 1.7% and 1.5% after degradation at 150 °C, respectively. On the other hand, the relative concentrations of monounsaturated and saturated fatty acids remained constant or slightly increased by a few percent after degradation (e.g., from 10.7% to 12.9% for palmitic acid). Co-crystallization of ASO with β-CD at a host–guest ratio of 1:1 and 3:1 from an ethanol–water mixture and kneading methods has been used for the preparation of β-CD/ASO complexes. The analysis of the complexes by thermogravimetry, differential scanning calorimetry (DSC), and Karl Fischer titration (KFT) as well as the decrease of the “strongly-retained” water content confirm the formation of the inclusion compound. Furthermore, the DSC parameters correlate well with the KFT kinetic data for β-CD/ASO complexes.
Daniel Ioan Hadaruga; Mustafa Ünlüsayin; Alexandra Lukinich-Gruia; Cristina Birău (Mitroi); Gerlinde Rusu; Nicoleta Gabriela Hadaruga. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin. Beilstein Journal of Organic Chemistry 2016, 12, 179 -191.
AMA StyleDaniel Ioan Hadaruga, Mustafa Ünlüsayin, Alexandra Lukinich-Gruia, Cristina Birău (Mitroi), Gerlinde Rusu, Nicoleta Gabriela Hadaruga. Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin. Beilstein Journal of Organic Chemistry. 2016; 12 (1):179-191.
Chicago/Turabian StyleDaniel Ioan Hadaruga; Mustafa Ünlüsayin; Alexandra Lukinich-Gruia; Cristina Birău (Mitroi); Gerlinde Rusu; Nicoleta Gabriela Hadaruga. 2016. "Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin." Beilstein Journal of Organic Chemistry 12, no. 1: 179-191.
Miriana Kfoury; Nicoleta Gabriela Hădărugă; Daniel Ioan Hadaruga; Sophie Fourmentin. Cyclodextrins as encapsulation material for flavors and aroma. Encapsulations 2016, 127 -192.
AMA StyleMiriana Kfoury, Nicoleta Gabriela Hădărugă, Daniel Ioan Hadaruga, Sophie Fourmentin. Cyclodextrins as encapsulation material for flavors and aroma. Encapsulations. 2016; ():127-192.
Chicago/Turabian StyleMiriana Kfoury; Nicoleta Gabriela Hădărugă; Daniel Ioan Hadaruga; Sophie Fourmentin. 2016. "Cyclodextrins as encapsulation material for flavors and aroma." Encapsulations , no. : 127-192.
Ocimum basilicum L. essential oil and its β-cyclodextrin (β-CD) complex have been investigated with respect to their stability against the degradative action of air/oxygen and temperature. This supramolecular system was obtained by a crystallization method in order to achieve the equilibrium of complexed–uncomplexed volatile compounds in an ethanol/water solution at 50 °C. Both the raw essential oil and its β-CD complex have been subjected to thermal and oxidative degradation conditions in order to evaluate the protective capacity of β-CD. The relative concentration of the O. basilicum L. essential oil compounds, as determined by GC–MS, varies accordingly with their sensitivity to the thermal and/or oxidative degradation conditions imposed. Furthermore, the relative concentration of the volatile O. basilicum L. compounds found in the β-CD complex is quite different in comparison with the raw material. An increase of the relative concentration of linalool oxide from 0.3% to 1.1%, in addition to many sesquiterpene oxides, has been observed. β-CD complexation of the O. basilicum essential oil modifies the relative concentration of the encapsulated volatile compounds. Thus, linalool was better encapsulated in β-CD, while methylchavicol (estragole) was encapsulated in β-CD at a concentration close to that of the raw essential oil. Higher relative concentrations from the degradation of the oxygenated compounds such as linalool oxide and aromadendren oxide were determined in the raw O. basilicum L. essential oil in comparison with the corresponding β-CD complex. For the first time, the protective capability of natural β-CD for labile basil essential oil compounds has been demonstrated.
Daniel I Hădărugă; Nicoleta G Hădărugă; Corina I Costescu; Ioan David; Alexandra T Gruia. Thermal and oxidative stability of the Ocimum basilicum L. essential oil/β-cyclodextrin supramolecular system. Beilstein Journal of Organic Chemistry 2014, 10, 2809 -2820.
AMA StyleDaniel I Hădărugă, Nicoleta G Hădărugă, Corina I Costescu, Ioan David, Alexandra T Gruia. Thermal and oxidative stability of the Ocimum basilicum L. essential oil/β-cyclodextrin supramolecular system. Beilstein Journal of Organic Chemistry. 2014; 10 (1):2809-2820.
Chicago/Turabian StyleDaniel I Hădărugă; Nicoleta G Hădărugă; Corina I Costescu; Ioan David; Alexandra T Gruia. 2014. "Thermal and oxidative stability of the Ocimum basilicum L. essential oil/β-cyclodextrin supramolecular system." Beilstein Journal of Organic Chemistry 10, no. 1: 2809-2820.
In this study, thermal analyses and Karl Fischer titration correlations on the new varieties of Capsicum annuum L. extracts/β-cyclodextrin complexes were performed. Two of seven studied Capsicum varieties containing the highest concentration of capsaicin (0.7 and 1.1 mg g−1 of dry sample) were used for obtaining Capsicum extracts/β-cyclodextrin complexes by co-crystallization method. Thermogravimetric analysis (TG) indicates mass losses with 5–5.7 % lower for the complexes in comparison with β-cyclodextrin, while differential scanning calorimetry analysis (DSC) shows a temperature peak shift to lower values, from 378.2 K (105 °C) for β-cyclodextrin to 355.2–361.2 K (82–88 °C) for complexes. On the other hand, Karl Fischer water titration (KFT) indicates a water concentration of 10.9–11.8 %, with 3.1–4.1 % lower than for β-cyclodextrin (14.9 %). The antioxidant activity of Capsicum extracts/β-cyclodextrin complexes has values comparable with standard antioxidant compound solutions, being significant longer time than the starting extracts. Statistically significant correlations between TG, DSC, and KFT main parameters [TG mass loss up to 423.2 K (150 °C), DSC peak temperature corresponding to water dissociation and KFT water content, and water reaction rate for “strongly-retained” water molecules partially replaced from the cyclodextrin cavity in the complexation process] were obtained, proving the formation of guest/host (Capsicum bioactive compounds/β-cyclodextrin) supramolecular systems.
Alina Heghes; Nicoleta G. Hădărugă; Adriana-Violeta Fuliaş; Geza N. Bandur; Daniel I. Hădărugă; Cristina-Adriana Dehelean. Capsicum annuum extracts/β-cyclodextrin complexes. Journal of Thermal Analysis and Calorimetry 2014, 120, 603 -615.
AMA StyleAlina Heghes, Nicoleta G. Hădărugă, Adriana-Violeta Fuliaş, Geza N. Bandur, Daniel I. Hădărugă, Cristina-Adriana Dehelean. Capsicum annuum extracts/β-cyclodextrin complexes. Journal of Thermal Analysis and Calorimetry. 2014; 120 (1):603-615.
Chicago/Turabian StyleAlina Heghes; Nicoleta G. Hădărugă; Adriana-Violeta Fuliaş; Geza N. Bandur; Daniel I. Hădărugă; Cristina-Adriana Dehelean. 2014. "Capsicum annuum extracts/β-cyclodextrin complexes." Journal of Thermal Analysis and Calorimetry 120, no. 1: 603-615.
In this research, a new Karl Fischer water titration–principal component analysis (KFT–PCA) concept on wheat flour samples was introduced and studied. First, the evaluation of the performance of the determination of water content of wheat flour (Triticum aestivum L. subsp. aestivum) by using the KFT method was performed. The water content of white wheat flour, determined by KFT method, was in the range of 14.9–15.2 %, while for the whole-wheat and Graham flour samples, this concentration was lower (14.7 and 14.5 %, respectively) and was close to the limit of Romanian standards. The new approach on the KFT water reaction rates for wheat flour was performed. Thus, the “surface water” reaction rates of 1.2–2.1 mM/s and the “strongly bound water” reaction rates of 0.13–0.24 mM/s were obtained for flour samples. Further, these water reaction rates together with the primary KFT parameters (e.g., water concentration and normalized titration volume) were used in a multivariate statistical approach (PCA) in order to evaluate similarities–dissimilarities between samples. Among KFT parameters, the water content, the normalized titration volume, and the surface water reaction rate were important for a good classification of the flour products.
Laura Corpaş; Nicoleta G. Hădărugă; Ioan David; Paul Pîrşan; Daniel I. Hădărugă; Heinz-Dieter Isengard. Karl Fischer Water Titration−Principal Component Analysis Approach on Wheat Flour. Food Analytical Methods 2013, 7, 1353 -1358.
AMA StyleLaura Corpaş, Nicoleta G. Hădărugă, Ioan David, Paul Pîrşan, Daniel I. Hădărugă, Heinz-Dieter Isengard. Karl Fischer Water Titration−Principal Component Analysis Approach on Wheat Flour. Food Analytical Methods. 2013; 7 (6):1353-1358.
Chicago/Turabian StyleLaura Corpaş; Nicoleta G. Hădărugă; Ioan David; Paul Pîrşan; Daniel I. Hădărugă; Heinz-Dieter Isengard. 2013. "Karl Fischer Water Titration−Principal Component Analysis Approach on Wheat Flour." Food Analytical Methods 7, no. 6: 1353-1358.
(−)-Linalool is a monoterpene alcohol which is present in the essential oils of several aromatic plants. Recent studies suggest that (−)-linalool has antimicrobial, anti-inflammatory, anticancer, antioxidant, and antinociceptive properties in different animal models. The aim of this study was to prepare and characterize inclusion complexes of (−)-linalool with β-cyclodextrin (β-CD). Equimolar binary (−)-linalool/β-CD systems were prepared by physical mixture, paste (PM), and slurry methods (SC) and characterized by differential scanning calorimetry, thermogravimetric analysis, FT-IR spectroscopy, X-ray diffractometry, Karl Fisher titration, and scanning electron microscopy. Thermal characterization indicates the occurrence of complexation, mainly in paste complexes, which is present in the interval from 140 to 280 °C a gradual mass loss (4.6 %), probably related to (−)-linalool loss. FT-IR spectra showed changes that may be related to the formation of intermolecular hydrogen bonds between (−)-linalool and β-CD. The new solid-phase formed using the PM and SC methods, had a crystal structure which was different from the original morphology of β-CD.
Paula P Menezes; Mairim Russo Serafini; Lucindo Quintans; G. F. Silva; Juliana Ferreira de Oliveira; F. M. S. Carvalho; Jamille C C Souza; J. R. Matos; Péricles Alves; I. L. Matos; Daniel Ioan Hadaruga; Adriano A S Araujo. Inclusion complex of (−)-linalool and β-cyclodextrin. Journal of Thermal Analysis and Calorimetry 2013, 115, 2429 -2437.
AMA StylePaula P Menezes, Mairim Russo Serafini, Lucindo Quintans, G. F. Silva, Juliana Ferreira de Oliveira, F. M. S. Carvalho, Jamille C C Souza, J. R. Matos, Péricles Alves, I. L. Matos, Daniel Ioan Hadaruga, Adriano A S Araujo. Inclusion complex of (−)-linalool and β-cyclodextrin. Journal of Thermal Analysis and Calorimetry. 2013; 115 (3):2429-2437.
Chicago/Turabian StylePaula P Menezes; Mairim Russo Serafini; Lucindo Quintans; G. F. Silva; Juliana Ferreira de Oliveira; F. M. S. Carvalho; Jamille C C Souza; J. R. Matos; Péricles Alves; I. L. Matos; Daniel Ioan Hadaruga; Adriano A S Araujo. 2013. "Inclusion complex of (−)-linalool and β-cyclodextrin." Journal of Thermal Analysis and Calorimetry 115, no. 3: 2429-2437.
Recently, various metallocenes were synthesized and analyzed by biological activity point of view (such as antiproliferative properties): ruthenocenes, cobaltoceniums, titanocenes, zirconocenes, vanadocenes, niobocenes, molibdocenes etc. Two main disadvantages of metallocenes are the poor hydrosolubility and the hydrolytic instability. These problems could be resolved in two ways: synthetically modifying the structure or finding new formulations with enhanced properties. The aqueous solubility of metallocenes with cytostatic activities could be enhanced by molecular encapsulation in cyclodextrins, as well as the hydrolytic instability of these compounds could be reduced. This study presents a theoretical approach on the nanoencapsulation of a series of titanocenes with cytotoxic activity in α-, β-, and γ-cyclodextrin. The HyperChem 5.11 package was used for building and molecular modelling of titanocene and cyclodextrin structures, as well as for titanocene/cyclodextrin complex optimization. For titanocene/cyclodextrin complex optimization experiments, the titanocene and cyclodextrin structures in minimal energy conformations were set up at various distances and positions between molecules (molecular mechanics functionality, MM+). The best interaction between titanocene structures and cyclodextrins was obtained in the case of β- and γ-cyclodextrin, having the hydrophobic moieties oriented to the secondary face of cyclodextrin. The hydrophobicity of titanocenes (logP) correlate with the titanocene-cyclodextrin interaction parameters, especially with the titanocene-cyclodextrin interaction energy; the compatible geometry and the interaction energy denote that the titanocene/β- and γ-cyclodextrin complex can be achieved. Valuable quantitative structure-activity relationships (QSARs) were also obtained in the titanocene class by using the same logP as the main parameter for the in vitro cytotoxic activity against HeLa, K562, and Fem-x cell lines. According to our theoretical study, the titanocene/cyclodextrin inclusion compounds can be obtained (high interaction energy; the encapsulation is energetically favourable). Further, the most hydrophobic compounds are better encapsulated in β- and γ-cyclodextrin molecules and are more stable (from energetically point of view) in comparison with α-cyclodextrin case. This study suggests that the titanocene / β- and γ-cyclodextrin complexes (or synthetically modified cyclodextrins with higher water solubility) could be experimentally synthesized and could have enhanced cytotoxic activity and even lower toxicity.
Adrian Riviş; Nicoleta G Hădărugă; Zeno Gârban; Daniel I Hădărugă. Titanocene / cyclodextrin supramolecular systems: a theoretical approach. Chemistry Central Journal 2012, 6, 129 -129.
AMA StyleAdrian Riviş, Nicoleta G Hădărugă, Zeno Gârban, Daniel I Hădărugă. Titanocene / cyclodextrin supramolecular systems: a theoretical approach. Chemistry Central Journal. 2012; 6 (1):129-129.
Chicago/Turabian StyleAdrian Riviş; Nicoleta G Hădărugă; Zeno Gârban; Daniel I Hădărugă. 2012. "Titanocene / cyclodextrin supramolecular systems: a theoretical approach." Chemistry Central Journal 6, no. 1: 129-129.
The paper presents a study regarding the obtaining, characterisation, and water evaluation of flavonoid (flavone, chrysin, naringenin, hesperetin, apigenin, fisetin, luteolin) and related compounds (cinnamic and caffeic acids, silybin)/cyclodextrin complexes. The thermogravimetric and calorimetric analyses indicate the formation of complexes, the presence of bioflavonoids and related compounds being revealed by the larger peaks from the calorimetric analysis (up to 250 °C); the dissociation of water and other volatiles (ethanol) is revealed by thermogravimetry. The Karl Fischer titration (KFT) water content of β-cyclodextrin complexes obtained by crystallisation method was in the range of 8.8% (chrysin) to 12.6% (caffeic acid), and higher for ultrasonication method (9.4–13.3%). For α-cyclodextrin complexes the water content was lower (8.2–9.8%). KFT water content correlates with the hydrophobic descriptors ( i.e. octanol–water partition coefficient). This observation demonstrates the molecular encapsulation of compounds such as bioflavonoids in cyclodextrin cavity by replacing of crystallisation water molecules with the more hydrophobic guest compounds.
Daniel Ioan Hadaruga; Nicoleta Gabriela Hadaruga; Geza N. Bandur; Heinz-Dieter Isengard. Water content of flavonoid/cyclodextrin nanoparticles: Relationship with the structural descriptors of biologically active compounds. Food Chemistry 2012, 132, 1651 -1659.
AMA StyleDaniel Ioan Hadaruga, Nicoleta Gabriela Hadaruga, Geza N. Bandur, Heinz-Dieter Isengard. Water content of flavonoid/cyclodextrin nanoparticles: Relationship with the structural descriptors of biologically active compounds. Food Chemistry. 2012; 132 (4):1651-1659.
Chicago/Turabian StyleDaniel Ioan Hadaruga; Nicoleta Gabriela Hadaruga; Geza N. Bandur; Heinz-Dieter Isengard. 2012. "Water content of flavonoid/cyclodextrin nanoparticles: Relationship with the structural descriptors of biologically active compounds." Food Chemistry 132, no. 4: 1651-1659.