Rose Hips, a Valuable Source of Antioxidants to Improve Gingerbread Characteristics

The present study analyzes the complex of bioactive compounds from rose hips pulp powder (RHP) obtained after separating the seeds from Rosa canina L. in order to obtain the oil. The extract prepared from RHP was characterized in terms of the total content of polyphenols, flavonoids, cinnamic acids, flavonols, carotenoids, but also the content of individual polyphenols and carotenoids, antioxidant activity, and CIELab color parameters. The effects of some salts, potentially present in foods, and pH variations were examined to predict possible interactions that could occur when adding rosehip pulp as a food component. The results turned out to be a high content of polyphenols, carotenoids and antioxidant activity. The main phenolic components are procyanidin B1, chlorogenic acid, epicatechin, procyanidin B2, gallic acid, salicylic acid, and catechin. The carotenoid complex includes all-trans-β-carotene, all-trans-lycopene, zeaxanthin, α-cryptoxanthin, β-cryptoxanthin, rubixanthin, cis-β-carotene, cis-γ-carotene and cis-lycopene. The addition of CaCl2 and NaCl to the RHP extract reduced the antioxidant activity and the strong acidic environment (pH to 2.5) decreased the antioxidant activity by 29%. The addition of rose hip powder to gingerbread has improved its general characteristics, and increased its antioxidant activity and microbiological stability, the effects of 4% RHP being the most important.

Synthetic dye's substitution with chokeberry extract in jelly candies

Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl₂ and KNO₃ had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.

Potential Application of Hippophae Rhamnoides in Wheat Bread Production

Sea buckthorn (Hippophae rhamnoides) berries are well known for their content in bioactive compounds, high acidity, bright yellow color, pleasant taste and odor, thus their addition in a basic food such as bread could be an opportunity for modern food producers. The aim of the present research was to investigate the characteristics and the effects of the berry' flour added in wheat bread (in concentration of 1%, 3% and 5%) on sensory, physicochemical and antioxidant properties, and also bread shelf life. Berry flour contained total polyphenols-1467 mg gallic acid equivalents (GAE)/100 g, of which flavonoids-555 mg GAE/100 g, cinnamic acids-425 mg caffeic acid equivalents (CAE)/100 g, flavonols-668 mg quercetin equivalents (QE)/100 g. The main identified phenolics were catechin, hyperoside, chlorogenic acid, cis- and trans-resveratrol, ferulic and protocatechuic acids, procyanidins B1 and B2, epicatechin, gallic acid, quercetin, p- and m-hydroxybenzoic acids. The antioxidant activity was 7.64 mmol TE/100 g, and carotenoids content 34.93 ± 1.3 mg/100 g. The addition of berry flour increased the antioxidant activity of bread and the shelf life up to 120 h by inhibiting the development of rope spoilage. The obtained results recommend the addition of 1% Hippophae rhamnoides berry flour in wheat bread, in order to obtain a product enriched in health-promoting biomolecules, with better sensorial and antioxidant properties and longer shelf life.

Influence of pH and ionic strength on the color parameters and antioxidant properties of an ethanolic red grape marc extract

The aim of present study was to investigate the influences of pH and several salts on the antioxidant activity and color of an ethanolic grape marc extract. Furthermore, the phenolic content of the extract was analyzed using HPLC and spectrophotometric methods while the total antioxidant activity was assessed by the reaction with ABTS radical. Gallic acid, procyanidins B1, B2, polydatin, catechin, epicatechin, hyperoside, ferulic, chlorogenic, and salicylic acids were among the main identified polyphenols. Different pH values had slight influence on the antioxidant activity, the highest value being determined for pH 3.7. The redness, chroma, and hue were significantly enhanced at pH 3.7 and 2.6. The chromaticity decreased at pH = 5.5 and pH = 7.4, so the extract should be used with care in products with such media. The presence of salts did not noticeably affect the antioxidant activity, except the higher concentrations of CaCl₂ , which decreased the antioxidant activity but enhanced the color intensity. PRACTICAL APPLICATION: The data presented in this paper could be used for the development of a new food dye with antioxidant properties of natural origin. The optimal medium conditions (i.e., pH and ionic strength) for the use of an ethanolic red grape marc extract have been identified. The information could be used in product development and product formulation, especially when functional foodstuffs are envisaged. Consequently, this paper would be of significant interest for food chemists, food technologists, food manufacturers, and especially manufacturers of food dyes and all those using natural substances in their production process.

Bioanalysis of pentoxifylline and related metabolites in plasma samples through LC-MS/MS

Analytical aspects related to the assay of pentoxifylline (PTX), lisofylline (M1) and carboxypropyl dimethylxanthine (M5) metabolites are discussed through comparison of two alternative analytical methods based on liquid chromatography separation and atmospheric pressure electrospray ionization tandem mass spectrometry detection. One method is based on a 'pure' reversed-phase liquid chromatography mechanism, while the second one uses the additional polar interactions with embedded amide spacers linking octadecyl moieties to the silicagel surface (C-18 Aqua stationary phase). In both cases, elution is isocratic. Both methods are equally selective and allows separation of unknowns (four species associated to PTX, two species associated to M1) detected through specific mass transitions of the parent compounds and owning respective structural confirmation. Plasma concentration-time patterns of these compounds follow typical metabolic profiles. It has been advanced that in-vivo formation of conjugates of PTX and M1 is possible, such compounds being cleaved back to the parent ones within the ion source. The first method was associated with a sample preparation procedure based on plasma protein precipitation by strong organic acid addition. The second method used protein precipitation by addition of a water miscible organic solvent. Both analytical methods were fully validated and used to assess bioequivalence between a prolonged release generic formulation and the reference product, under multidose and single dose approaches.

New substituted 2-(pyrazol-1-yl)-dialkylacetanilides with potential local anesthetic and antiarrhythmic action. Part II

Nine substituted 2-(pyrazol-1-yl)-dialkylacetanilides were synthesized by N-alkylation of pyrazole and its derivatives with several 2-iodoacetanilides. The new compounds exhibited local anesthetic and antiarrhythmic actions. They have been characterized by elemental chemical analysis, UV-Vis, IR, 1H NMR, 13C NMR, SM spectra and pharmacology research.

New substituted 2-(pyrazol-1-yl) o-, m-, p-methylacetanilides with potential local anaesthetic and antiarrhythmic action. Part I

Fifteen substituted 2-(pyrazol-1-yl)acetanilides were synthesized by N-alkylation of pyrazole and some of its derivatives with several 2-iodoacetanilides. The new compounds exhibited local anaesthetic and antiarrhythmic actions. The new compounds have been characterized by elemental chemical analysis, UV-Vis, IR, 1H, 13C NMR spectra and pharmacology research.

Studies regarding the effects of an antioxidant compound in top athletes

The authors performed a controlled trial in 15 top junior athletes (road cyclists) in order to make evident some antioxidant effects of a new compound, containing selenium, vitamin E, glutathion and cysteine, prepared as tablets. Nonproteic -SH and lipid peroxides (MDA) in blood have been recorded initially on basal conditions and 3 weeks later--during the time the athletes received daily, before training session, 2 h cycling on road about 70km--2 tablets of the antioxidant product (respectively placebo). Then, after one week we applied the cross over method. 3 weeks of antioxidant treatment induced significant increase of the nonproteic -SH and significant decrease of the lipid peroxides (MDA), especially in comparison with placebo treatment. These results support the idea of some antioxidant effects of this compound which might be useful in the biological preparation of endurance athletes.

Studies regarding the antioxidant effects of selenium on top swimmers

The authors performed another controlled trial in 33 top swimmers (16 girls and 17 boys) in order to make evident some acute and chronic effects (antioxidant) of selenium. Lipid peroxides (MDA-malondialdehyde), nonproteic--SH (essential glutathione) in the serum and blood lactate had been recorded initially on basal conditions and after 2 h endurance training (swimming) accompanied by a per oral administration of 150 micrograms selenium (respectively placebo); one week later we applied the cross-over method. In another trial we continued the treatment with 100 micrograms selenium daily for 14 days (n = 9), respectively placebo (n = 7) and then we applied the crossover method for another 14 days. The above biochemical parameters were recorded initially at rest, under basal conditions, after 14 days of treatment and again after 14 days of treatment, when crossing-over. No significant changes were noticed after a single dose + 2 h hard training, both under selenium and placebo treatment and also when the cross-over method was applied. Fourteen days of selenium treatment induced significant changes of lipid peroxides (especially when the subjects came after placebo) and nonproteic--SH, compared to placebo, changes which support the idea of some antioxidant effects of selenium which might be useful in endurance athletes.

Studies on selenium in top athletes

The authors performed a controlled trial in 18 top athletes (9 weight lifters and 9 rowers, girls) in order to make evident some chronic and acute effects (antioxidant) of selenium. Nonprotein--SH (essential glutathione), lipid peroxides (MDA-malondialdehyde), glucose-6-phosphate dehydrogenases (G-6-PDH) and fructose-1,6-diphosphate aldolase in serum, have been recorded initially on basal conditions, after 3 weeks of treatment (100 micrograms/day selenium or placebo) and again after 3 weeks of treatment, also on basal conditions, when crossing over the groups (between a free interval of 10 days). In another trial we registered these parameters on basal conditions and after two hours of hard training accompanied by a per oral administration of 150 micrograms selenium (respectively placebo). The results show significant changes under selenium treatment of the peroxides, G-6-PDH and light changes, not significant of the nonprotein--SH, changes which could suggest an antioxidant effect of this element.