The research aimed to determine the chemical composition, the antioxidant and anti-inflammatory activity as well as the antimicrobial activity against Gram-positive, Gram-negative and two fungal Candida ATCC strains of a commercial Boswellia essential oil (BEO) containing Boswellia carteri, Boswellia sacra, Boswellia papryfera, and Boswellia frereana. Additionally, molecular docking was carried out to show the molecular dynamics of the compounds identified from the essential oil against three bacterial protein targets and one fungal protein target. The major components identified by GC-MS (Gas Chromatography-Mass Spectrometry) were represented by α-pinene, followed by limonene. Evaluation of antioxidant activity using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method showed high inhibition comparable to the synthetic antioxidant used as a control. Oxidative stability evaluation showed that BEO has the potential to inhibit primary and secondary oxidation products with almost the same efficacy as butylated hydroxyanisole (BHA). The use of BEO at a concentration of 500 ppm provided the best protection against secondary oxidation during 30 days of storage at room temperature, which was also evident in the peroxide value. Regarding the in vitro anti-inflammatory activity, the membrane lysis assay and the protein denaturation test revealed that even if the value of protection was lower than the value registered in the case of dexamethasone, the recommendation of using BEO as a protective agent stands, considering the lower side effects. Gram-positive bacteria proved more sensitive, while Pseudomonas aeruginosa presented different sensitivity, with higher MICs (minimal inhibitory concentration). Haemophilus influenzae demonstrated a MIC at 2% but with consecutive inhibitory values in a negative correlation with the increase in concentration, in contrast to E. coli, which demonstrated low inhibitory rates at high concentrations of BEO. The computational tools employed revealed interesting binding energies with compounds having low abundance. The interaction of these compounds and the proteins (tyrosyl-tRNA synthetase, DNA gyrase, peptide deformylase, 1,3-β-glucan synthase) predicts hydrogen bonds with amino acid residues, which are reported in the active sites of the proteins. Even so, compounds with low abundance in BEO could render the desired bioactive properties to the overall function of the oil sustained by physical factors such as storage and temperature. Interestingly, the findings from this study demonstrated the antioxidant and antimicrobial potential of Boswellia essential oil against food-related pathogens, thus making the oil a good candidate for usage in food, feed or food-safety-related products.

Vegetable consumption is recommended and encouraged by all nutritionists and doctors across the planet. However, in addition to minerals which are beneficial to the body, certain minerals with a negative influence on human health can sneak in. It is very important that in the case of some minerals their content in vegetables is known, so that the recommended limits are not exceeded. The purpose of this study was to evaluate the macro elements (Na, K, Ca, Mg) and trace elements (Cu, Mn, Fe, Cd, Pb, Zn, Co) in 24 samples of vegetables from four botanical families (Solanaceae, Brassicaceae, Apiaceae and Amaryllidaceae), purchased from the market in Timișoara, Romania, both imported products as well as local products. The atomic-absorption-spectrometry technique (FAAS) was used to evaluate the macro elements and trace elements. The values obtained for the macro elements and trace elements were used as input data for the analysis of multivariate data, the principal component analysis (PCA) in which the vegetable samples were grouped according to their contribution of certain mineral elements, as well as according to some of the botanical families to which they belong. At the same time, based on the values obtained for trace elements, an assessment of the risk to human health in terms of consumption of the vegetables studied was carried out. The risk assessment for human health was determined on the basis of the estimated daily dose (EDI), the values of the target hazard coefficient (THQ), the values of the total target hazard coefficient (TTHQ) and the carcinogenic risk (CR). Following the determination of THQ, the values obtained followed the order THQ_With > THQ_Cd > THQ_Pb > THQ_Co > THQ_Mn > THQ_Zn > THQ_Fe. The results on the content of macro elements and trace elements, as well as the assessment of the risk to human health when consuming the assessed vegetables, were within the limits of European Union (EU) and World Health Organization and Food and Agriculture Organization (WHO/FAO)legislation.

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes.

The objective of this paper was to study the phyto-inhibitory and antimicrobial activity of brown propolis collected from the counties of four regions in Romania. The main physico-chemical and functional properties of 16 samples of propolis from different landforms of geographical regions were determined. Their antimicrobial activities were established against 5 bacterial strains (Pseudomonas fluorescens, Bacillus subtilis, Bacillus cereus, Escherichia coli, and Proteus mirabilis) and 5 fungal strains (Alternaria alternata, Cladosporium cladosporioides, Fusarium oxysporum, Mucor racemosus, and Aspergillus niger). Simultaneously, the phyto-inhibitory effect of propolis samples on different cereals was highlighted: hexaploid bread wheat (Triticum aestivum), maize (Zea mays L.), oats (Avena sativa L.), and barley (Hordeum vulgare L.). Correlations between the antioxidant activity and total flavonoid and phenol content of the propolis samples were identified, respectively, and the statistical analysis highlighted that the diameter of the inhibition zone was influenced by the strain type (bacterial and fungal) and the geographical regions of propolis. Principal component analysis (PCA) indicated that out of seven principal components, only two exhibited > 0.5. Pearson’s correlation coefficient showed a low and moderate positive linear relationship between the diameter of the inhibition zone and the flavonoid and phenol concentration of the propolis samples.

Propolis is a sustainable and environmentally friendly agrochemical of natural origin, a resinous mixture produced by honeybees. It is used as a natural remedy in multiple pathologies., but it is also a natural defense enhancer, a phytostimulator that helps to bind, bloom, and pollinate plants. Propolis is used in organic farming as a phytoprotector and phytostimulator. The present study investigates the main physical–chemical parameters of Romanian propolis, its antifungal activity against five fungal strains (Aspergillus niger, Aspergillus flavus, Penicillium chrysogenum, Fusarium oxysporum, and Rhizopus stolonifer) and its phyto-inhibitory activity when it is applied on the layer and under the layer for different grain crops (wheat, maize, oats, and barley). Different doses were used—1, 5, and 10 g of propolis powder—and the growth of the plume was monitored for 13 days. The physical–chemical parameters investigated are volatile oils, wax, oxidation index, melting point, dry matter, ash, and resin, and maximum values were obtained for phenols (189.4 mgGAE/g), flavonoids (84.31 mgQE/g), and IC₅₀ (0.086 µg/mL). Propolis demonstrates high antifungal activity against all fungal strains. The results showed that propolis has the best phyto-inhibition potential among the studied grain crops when it is applied on the layer, with the lowest plume growth for maize (14 mm), followed by oats, barley, and lastly wheat (24 mm). Propolis can find increasing application in sustainable and environmentally friendly agriculture and the obtaining of organic food.

Propolis use in medicine, pharmaceutical, cosmetic, and food industries is well known. This study aimed to investigate propolis’ phyto-inhibitory and antimicrobial potential. Nine propolis samples obtained from distinct Romanian regions and characterized in terms of physical–chemical parameters, phenols and flavonoid contents, and antioxidant properties were prepared as dry propolis and aqueous extracts. The phyto-inhibitory effect was comparatively tested on different cereals: hexaploid bread wheat (Triticum aestivum), maize (Zea mays L.), oats (Avena sativa L.), and barley (Hordeum vulgare L.), while their in vitro antimicrobial activity was evaluated against bacterial and fungal strains specific to cereals: Bacillus subtilis, B. cereus, Proteus mirabilis, Fusarium oxysporum, Penicillium chrysogenum, and Aspergillus niger. All propolis samples showed a phyto-inhibitory effect on the cereals, the most pronounced being corn and oats. Propolis powder samples displayed a lower phyto-inhibitory activity than propolis extracts. Also, all tested products showed inhibitory efficacy against both bacteria and fungi. Furthermore, principal component analysis showed differences between the samples’ phyto-inhibitory and antimicrobial properties depending on the geographical origin. Positive correlations were found between the polyphenols, flavonoid content, and antioxidant activity, respectively. These data support propolis’ phyto-pharmaceutical potential related to its use in plant crop management as an alternative in ecological agriculture.