Determination of α-solanine content in two varieties of potatoes by the densitometric method

Solanine is a glycoalkaloid found in the Solanaceae family, such as the potato. It is very poisonous even in small quantities because it has pesticide and fungicide effects and represents a natural plant defense mechanism. Its concentration increases when the plant is exposed to the agents that can cause plant stress (fertilization, insecticide use, etc.). This paper aims to examine the influence of three cultivation systems (conventionally, organically and naturally) on the biosynthesis of α-solanine (αS) through his quantification in young potatoes using densitometry. Two varieties of potatoes were analyzed: Aladdin (Ala) and Mona Lisa (MoL). For statistical analysis, the Student\u27s t-test was used. The results showed that the use of artificial insecticides caused a very intense biosynthesis of αS in the conven-tionally grown Ala variety (1.19 mg/100 g of fresh tubers (f.t.)) in comparison to the average α-solanine content (AαSC) by the organically grown Ala (0.62 mg/100 gf.t.) (it is close to the statistical significance, (p=0.08)). It is difficult to explain the very high AαSC of natural Ala cultivation (1.62 mg/100 gf.t.). Analysis of potatoes of the MoL variety showed that the AαSC of conventionally grown potatoes (1.35 mg/100 gf.t.) was statistically higher than the AαSC of naturally grown potatoes (0.59 mg/100 g of f.t.) (p*0.05). Concentrations of αS founded in the case of conventionally, organically and naturally grown potatoes are considered safe and such potatoes are suitable for consumption. However, because of a slight reduction in toxic αS, it is recommended to consume organically grown potatoes (Ala variety), and naturally grown potatoes (MoL variety)

Inhibition of Neutral Red Photolysis with Different Antioxidants

Neutral red is a dye the azine structure which has been used as an acido-base indicator and a dye in histochemistry. In 1960 Goldhaber introduced Neutral red into the medium of resorbing bone cultures to localize the osteoclast in the living cultures. Using time-lapse microcinematography in order to follow the osteoclasts, he reported excellent contrast could be obtained with Neutral red due to the avidity of osteoclasts for this dye. Unfortunately, however, the photodynamic effect resulting from subsequent exposure of these cultures to light precluded this approach, and again in 1963. it was observed that the death of the osteoclasts was probably due to a photodynamic effect related to the dye in the cell, the presence of oxygen and the frequent exposure of light by our time-lapse photography. VIS and UV irradiation induced photolysis of Neutral red, and from Neutral red cation produced with photons a Neutral red radical. This Neutral red radical can be inhibited with action of an antioxidant, such as melatonin, glutathione, ascorbic acid, E vitamin, etc. We developed an assay with Neutral redphotolysis which utilizes a VIS and UV irradiation technique for quantification the inhibition of photolysis with action of an antioxidant. In this method Neutral red acts double, as a free radical generator and as a photosensitizer

Urinary Hippuric Acid after Ingestion of Edible Fruits

Aim of this study was to evaluate the biotransformation of simple phenols after ingestion of edible fruits and mixed food. It was analyzed hippuric acid in urine as biomarker of conjugation in the liver cells of glycine with aromatic phenolic acids such benzoic and salicylic acid from ingested food. Measurement of hippuric acid in urine samples of 10 healthy individuals: 5 female and 5 male with a mean age 51,5 years were recruited to participate in this study. Urine samples were collected for 24 hours. The additional meals 300 g of fruits: blueberry, cherry, raspberry, melon, blackberry and mixed food were given immediately before the 24 hr urine sampling. Otherwise, the meals given during 24 hr was a usually food. Biotransformation of phenols in edible fruits, that are together with liver glycins precursors of hippuric acid biosynthesis, was evaluated by direct spectrophotometric measurement of excreted hippuric acid in urine at 410 nm. It was established that the highest quantity of hippuric acid was after ingestion of 300g of bilberry fruits (p< 0,003), and same quantity of cherries (p< 0,003). Concentration of excreted hippuric acid was twice higher after ingestion of these fruits in comparison with hippuric acid concentrations in urine after ingestion of common - mixed food. Quantity of biosynthesised hippuric acid was in direct correlation with the concentrations of its precursors, primarily phenol acids and other simple aromatic acids ingested with food

Correlations of flavonoids content and antioxidant activity in bee honey from Bosnia and Herzegovina

In this study, it was performed identification and quantification of flavonoids (apigenin, chrysin, hesperetin, kaempferol, luteolin, naringenin, and quercetin) and flavonoid glycosides (rutin and vitexin) in total 49 samples of five different honey types from Bosnia and Herzegovina: meadow honey (MH, 22 samples), forest (FH, 10), acacia (AH, 7), chestnut (CH, 5), and heather honey (HH, 5). Additionally, evaluation of correlations between FC and total hydrophilic antioxidant score (antioxidant activity against both: ROO· + OH·) in supernatants (s) and in bulk (noncentrifuged) solution (b) of these honey types was performed. Moreover, correlations between flavonoids content (FC) and previously reported antioxidant activity against both peroxyl and hydroxyl free radicals (AC(ROO·) and AC(OH·)) for the same honey samples was examined. High performance liquid chromatography with photodiode array detector (HPLC-DAD) and isocratic elution mode was used as method of analysis. Flavonoids were extracted by solid phase extraction (SPE). The average contents of three flavonoids (chrysin, naringenin, and luteolin) in MH were statistically higher than in AH (p**<0.01). Also, the average content of naringenin in FH was statistically higher than in CH (p*<0.05). We observed a high (positive) linear correlation between FC and AC(ROO·) in s of four honey types (FH, AH, HH, CH) (R2=0.920). If we correlate FC and AC(ROO·)s of three honey types (FH, AH, HH), linearity is very high (R2=0.968), and for FH, AH, CH linearity is complete. The correlation between FC and AC(ROO·) in b of the same honey types is similar, but lower. The correlation does not exist between FC and AC(OH·) neither in s nor in b of five or four honey types, but for FC to both (AC(OH·)s and AC(OH·)b) of three honey types (FH, AH, CH), linearity is moderate (R2=0.732 and R2=0.696, respectively).Keywords: antioxidant activity, correlations, flavonoids, honey, HPLC-DAD

Correlations of flavonoids content and antioxidant activity in bee honey from Bosnia and Herzegovina

In this study, it was performed identification and quantification of flavonoids (apigenin, chrysin, hesperetin, kaempferol, luteolin, naringenin, and quercetin) and flavonoid glycosides (rutin and vitexin) in total 49 samples of five different honey types from Bosnia and Herzegovina: meadow honey (MH, 22 samples), forest (FH, 10), acacia (AH, 7), chestnut (CH, 5), and heather honey (HH, 5). Additionally, evaluation of correlations between FC and total hydrophilic antioxidant score (antioxidant activity against both: ROO· + OH·) in supernatants (s) and in bulk (noncentrifuged) solution (b) of these honey types was performed. Moreover, correlations between flavonoids content (FC) and previously reported antioxidant activity against both peroxyl and hydroxyl free radicals (AC(ROO·) and AC(OH·)) for the same honey samples was examined. High performance liquid chromatography with photodiode array detector (HPLC-DAD) and isocratic elution mode was used as method of analysis. Flavonoids were extracted by solid phase extraction (SPE). The average contents of three flavonoids (chrysin, naringenin, and luteolin) in MH were statistically higher than in AH (p**<0.01). Also, the average content of naringenin in FH was statistically higher than in CH (p*<0.05). We observed a high (positive) linear correlation between FC and AC(ROO·) in s of four honey types (FH, AH, HH, CH) (R2=0.920). If we correlate FC and AC(ROO·)s of three honey types (FH, AH, HH), linearity is very high (R2=0.968), and for FH, AH, CH linearity is complete. The correlation between FC and AC(ROO·) in b of the same honey types is similar, but lower. The correlation does not exist between FC and AC(OH·) neither in s nor in b of five or four honey types, but for FC to both (AC(OH·)s and AC(OH·)b) of three honey types (FH, AH, CH), linearity is moderate (R2=0.732 and R2=0.696, respectively).Keywords: antioxidant activity, correlations, flavonoids, honey, HPLC-DAD