Lipid oxidation in foods can be retarded by the addition of antioxidants. Certain plants rich in compounds with antioxidant activity manifest an increasing interest in food industry because they retard oxidative degradation of lipids. Sea buckthorn (Hippophae rhamnoides), alcoholic extract was investigated for antioxidant activity. Sea buckthorn fruits were extracted with ethanol using a Soxhlet extractor and the crude extract was analyzed in order to establish total soluble phenolics and the antioxidant activity. The alcoholic extract of Sea buckthorn was found to contain phenols with antioxidant activity. The extract was studied for 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), superoxide anion and hydroxyl radical scavenging activity. The extract was also studied for lipid peroxidation assay by thiobarbituric acid-reactive substances (TBARS) method. The results indicated that Sea buckthorn annihilates free DPPH radicals, the superoxide anion and the hydroxyl radical and it has an inhibitory effect upon lipid peroxidation process.

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Genetic parameters for milk yield, fat and protein milk content and "mozzarella" index were estimated in the population of Romanian Buffalo from Sercaia Research and Development Station. A total 609 milk yield and associated characters records, belonging to 87 females, which coming from 11 sire families, for 7 lactations were analyzed. The method used for genetic parameters estimates was REML. There was a large variability in all analyzed traits. Estimated heritability was small to medium for al examined traits. The milk yield is negatively correlated with fat and protein content, and weak positive with "mozzarella" index. Fat and protein milk content are high positive correlated with mozzarella production. In the long term, the female selection for milk yield will be (make) to the detriment of quality. Genetic improvement of the quantity of mozzarella will be make only on account of milk constituents that impart its quality. According to heritability values, in the process of female genetic evaluation appears advisable to use additional information sources in order to increase the accuracy of selection.

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