Aspects on the use in food industry of vegetal resources with antioxidant and antimicrobian properties from the mountain area

The paper presents the potential of using some plant resources from the mountain area, for obtaining food products with functional potential. As a study case were considered, the antimicrobial properties of Thymus Vulgaris and Ocimum Basilicum, as well as antioxidant properties of Hippophae Rhamnoides and Vinifera. Some of these plant resources also have a high fiber and mineral content, elements that are properly highlighted. Among the working methods used for the research were the following: DPPH method for antioxidant activity, atomic absorption spectrophotometry for mineral content, Mixolab Chopin + protocol for rheological behavior and the H-1-NMR spectral technique for determining the fatty acid profile. The results show a high potential for obtaining new functional food products, taking into account the consumer's behavior, as an important step towards validating the new technological flows.