scholarly journals Exploring the Potential of Icelandic Seaweeds Extracts Produced by Aqueous Pulsed Electric Fields-Assisted Extraction for Cosmetic Applications

Marine Drugs ◽  
2021 ◽  
Vol 19 (12) ◽  
pp. 662
Author(s):  
Natalia Castejón ◽  
Kristin Anna Thorarinsdottir ◽  
Ragnhildur Einarsdóttir ◽  
Kristberg Kristbergsson ◽  
Gudrún Marteinsdóttir
Keyword(s):  
Electric Fields ◽  
Antioxidant Properties ◽  
Pulsed Electric Fields ◽  
Mean Value ◽  
Global Market ◽  
Hot Water ◽  
In Vitro Assays ◽  
Palmaria Palmata ◽  
Alaria Esculenta

A growing concern for overall health is driving a global market of natural ingredients not only in the food industry but also in the cosmetic field. In this study, a screening on potential cosmetic applications of aqueous extracts from three Icelandic seaweeds produced by pulsed electric fields (PEF) was performed. Produced extracts by PEF from Ulva lactuca, Alaria esculenta and Palmaria palmata were compared with the traditional hot water extraction in terms of polyphenol, flavonoid and carbohydrate content. Moreover, antioxidant properties and enzymatic inhibitory activities were evaluated by using in vitro assays. PEF exhibited similar results to the traditional method, showing several advantages such as its non-thermal nature and shorter extraction time. Amongst the three Icelandic species, Alaria esculenta showed the highest content of phenolic (mean value 8869.7 µg GAE/g dw) and flavonoid (mean value 12,098.7 µg QE/g dw) compounds, also exhibiting the highest antioxidant capacities. Moreover, Alaria esculenta extracts exhibited excellent anti-enzymatic activities (76.9, 72.8, 93.0 and 100% for collagenase, elastase, tyrosinase and hyaluronidase, respectively) for their use in skin whitening and anti-aging products. Thus, our preliminary study suggests that Icelandic Alaria esculenta-based extracts produced by PEF could be used as potential ingredients for natural cosmetic and cosmeceutical formulations.

scholarly journals Assessment of the Quality and Evaluation of the Antioxidant Potential of a Novel Sri Lankan Ayurvedic Polyherbal Formulation

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
H. P. Wakkumbura ◽  
W. M. D. Wickramaarachchi ◽  
L. D. A. M. Arawwawala ◽  
J. A. Liyanage ◽  
R. P. V. J. Rajapakse
Keyword(s):  
Cold Water ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Hot Water ◽  
Antioxidant Potential ◽  
In Vitro Assays ◽  
Phytochemical Screening ◽  
Anti Inflammatory ◽  
Water Extractable

Background. In Sri Lanka, a Polyherbal Ayurvedic Formulation (PHAF), which consists of powders of seven medicinal plants, is being trialed for use as an anti-inflammatory drug. In general, anti-inflammatory drugs have good antioxidant properties. Therefore, in the present study, an attempt was made to assess the quality and evaluate the antioxidant potential of PHAF. Methods. Physicochemical parameters such as ash content, extractable matter, phytochemical screening for secondary metabolites, levels of heavy metals, and microbes were determined according to standard protocols. Antioxidant activity was evaluated using five in vitro assays: total polyphenolic content (TPC), total flavonoid content (TFC), ORAC (oxygen radical absorbance capacity), DPPH (1,1-diphenyl-2-picryl-hydrazyl), and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt. Results. PHAF contained 5.6 ± 0.2% of moisture, 6.5 ± 0.1% of total ash, 1.4 ± 0.1% of water soluble ash, 0.9 ± 0.0% of acid insoluble ash, 7.7 ± 0.2% of hot water extractable matter, 3.9 ± 0.1% of cold water extractable matter, 10.5 ± 4.1% of hot-ethanol extractable matter, and 8.4 ± 0.2% of cold-ethanol extractable matter. Phytochemical screening revealed the presence of phenolic compounds, tannins, flavonoids, coumarins, and saponins in both aqueous and ethanolic extracts of the drug. TPC, TFC, ORAC, DPPH, and ABTS of aqueous and ethanol extracts of PHAF were 103.65 ± 4.94 and 327.07 ± 9.65 mg gallic acid equivalents/g extract, 76.6 ± 5.83 and 224.6 ± 8.42 mg quercetin equivalents/g of extract, 481.11 ± 17.30 and 1481.44 ± 30.20 mg trolox equivalents/g of extract, 79.50 ± 4.42 and 227.17 ± 6.16 mg trolox equivalents/g of extract, and 198.20 ± 4.55 and 577.08 ± 5.48 mg trolox equivalents/g of extract, respectively. Conclusion. Ethanolic extract of PHAF is better than aqueous extract in terms of antioxidant properties.

In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields

2017 ◽  
Vol 231 ◽  
pp. 165-174 ◽  
Author(s):  
Ya-Fei Liu ◽  
Indrawati Oey ◽  
Phil Bremer ◽  
Patrick Silcock ◽  
Alan Carne
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Peptic Digestion

scholarly journals Apple Pomace Extract as a Sustainable Food Ingredient

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 189 ◽  
Author(s):  
Pedro A. R. Fernandes ◽  
Sónia S. Ferreira ◽  
Rita Bastos ◽  
Isabel Ferreira ◽  
Maria T. Cruz ◽  
...  
Keyword(s):  
Solid Phase ◽  
Antioxidant Properties ◽  
Water Extract ◽  
Apple Pomace ◽  
Water Soluble ◽  
Hot Water ◽  
Array Detector ◽  
Food Ingredient ◽  
Sustainable Solutions

Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.

scholarly journals Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties

2015 ◽  
Vol 16 (10) ◽  
pp. 24159-24173 ◽  
Author(s):  
Zhi-Hong Zhang ◽  
Xin-An Zeng ◽  
Charles Brennan ◽  
Margaret Brennan ◽  
Zhong Han ◽  
...  
Keyword(s):  
Vitamin C ◽  
Electric Fields ◽  
Antioxidant Properties ◽  
Pulsed Electric Fields

scholarly journals Antioxidant Activity and Total Phenolic Content in Shiitake Mycelial Exudates

2011 ◽  
Vol 6 (6) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Weihuan Huang ◽  
Joo-Shin Kim ◽  
Hau Yin Chung
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Shiitake Mushroom ◽  
Ferrous Ions

Exudates (DE) secreted from two shiitake mushroom mycelia (strains 1358 and L5458) were evaluated for their antioxidative properties and phenolic content. 1358DE and L5458DE showed distinct antioxidant activity in different in vitro assays, including scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, hydroxyl radical, superoxide anions and hydrogen peroxide; the ability to chelate ferrous ions; reducing power; hemolysis inhibition activity in rat erythrocyte; and lipid peroxidation inhibition (IC50 values of 1358DE and L5458DE were 3.3 and 132.6; 44.5 and > 1000; 26.9 and 53.7; 153.6 and >175.0; 176.0 and 521.0; 26.7 and 746.4; 47.8 and 736.9; and 3.1 and > 1000 μg/mL, respectively). Their total phenolic content was 237.33 and 24.08 mg gallic acid equivalent (GAE)/g of dry DE, respectively. Overall, these results show that 1358DE generally possesses better antioxidant properties than L5458DE, possibly due to its larger total phenolic content. Shiitake mushroom mycelial exudates, particularly of 1358DE, could be a good source of natural antioxidants.

scholarly journals Phenol Profiling and Nutraceutical Potential of Lycium spp. Leaf Extracts Obtained with Ultrasound and Microwave Assisted Techniques

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 260 ◽  
Author(s):  
Luna Pollini ◽  
Rachele Rocchi ◽  
Lina Cossignani ◽  
Jordi Mañes ◽  
Dario Compagnone ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Array Detector ◽  
Antioxidant Compounds ◽  
Ultrasound Assisted Extraction ◽  
Leaf Extracts ◽  
Phenol Compounds ◽  
Microwave Assisted ◽  
Assisted Extraction

In recent years, agricultural and industrial residues have attracted a lot of interest in the recovery of phytochemicals used in the food, pharmaceutical, and cosmetic industries. In this paper, a study on the recovery of phenol compounds from Lycium spp. leaves is presented. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been used with alcoholic and hydroalcoholic solvents. Methanolic UAE was the most successful technique for extracting phenols from Lycium leaves, and we used on leaves from L. barbarum and L. chinense cultivated in Italy. The extracts were then characterized as regards to the antioxidant properties by in vitro assays and the phenol profiling by a high performance liquid chromatography-diode array detector (HPLC-DAD). Chlorogenic acid and rutin were the main phenol compounds, but considerable differences have been observed between the samples of the two Lycium species. For example, cryptochlorogenic acid was found only in L. barbarum samples, while quercetin-3-O-rutinoside-7-O-glucoside and quercetin-3-O-sophoroside-7-O-rhamnoside only in L. chinense leaves. Finally, multivariate statistical analysis techniques applied to the phenol content allowed us to differentiate samples from different Lycium spp. The results of this study confirm that the extraction is a crucial step in the analytical procedure and show that Lycium leaves represent an interesting source of antioxidant compounds, with potential use in the nutraceutical field.

Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Solanum Melongena ◽  
In Vitro Assays ◽  
Capsicum Annuum L ◽  
Food Colour ◽  
Acetone Extracts

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays

2008 ◽  
Vol 111 (1) ◽  
pp. 98-105 ◽  
Author(s):  
Rosana Chirinos ◽  
David Campos ◽  
Marie Warnier ◽  
Romina Pedreschi ◽  
Jean-François Rees ◽  
...  
Keyword(s):  
Oxidative Damage ◽  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Tropaeolum Tuberosum ◽  
Phenolic Extracts
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