Optimization of the Extraction of Procyanidin B-2 Rich Extract from Unfermented Cocoa Using Response Surface Methodology and Interaction of Procyanidin B-2 Rich Cocoa Extract with Collagenase and Elastase as Biomarkers of Skin Aging

Skin ageing is a natural process accelerated by environmental exposure that generate reactive oxygen species and activates enzymes that degrade the integrity of the dermis. Cocoa powder (Theobroma cacao) is a good source of polyphenols, particularly procyanidins and flavan-3-ols, with potential enzyme inhibitory activities. In this study we determined whether cocoa extraction standardized to its procyanidin B-2 content has a potential application as anti-ageing bioactive compound. Oil-bath-assisted extraction (OBAE) and microwave-assisted extraction (MAE) were optimized for procyanidin B-2 rich extract using response surface methodology and water as solvent. Methanol (70% in water) extraction was the control to which other extraction methods were compared. The molecular masses distributions of the extracts were evaluated using MALDI-TOF-MS. The best extraction method was compared to methanol extraction through the extract inhibitory effect on collagenase and elastase. OBAE optimal conditions were 1:16 cocoa:water ratio, 48 min, and 115°C; while, MAE optimal conditions were 1:16 cocoa:water ratio, 13 min, and 115°C. The procyanidin B-2 content from OBAE (8.90 mg/g cocoa) was significantly (P \u3c 0.05) greater than MAE (7.64 mg/g cocoa) or methanol (7.07 mg/g cocoa) extract. Methanol extract showed more compounds peak distribution than OBAE or MAE. Most of the compounds extracted were below 1000 Da regardless of the method of extraction. Methanol extraction was more effective in inhibiting collagenase or elastase activities than OBAE than epigallocatechin gallate, a well-known natural inhibitor of these two enzymes. Regardless of the method of extraction, this study has shown promising results for the use of cocoa extract as an active ingredient for the cosmetic industry

Evaluación del efecto de la adición de dos tipos de hierro en leche entera pasteurizada y ultrapasteurizada como una iniciativa para el Programa de Merienda Escolar en Honduras

35 p.La anemia por deficiencia de hierro afecta severamente a niños y mujeres de edad fértil en Honduras. Para combatir la desnutrición, el Gobierno de Honduras implementó en el Programa de Merienda Escolar, la Ley de Vaso de Leche. La leche ha sido probada como un vehículo adecuado para la ingesta de hierro. El objetivo de este estudio fue evaluar el efecto de la adición de dos tipos de hierro en leche entera pasteurizada y ultrapasteurizada como una iniciativa para el Programa de Merienda Escolar en Honduras. Se utilizó un DCA para todo el estudio. Se aplicó un arreglo factorial 3 × 3× 6 (días 1 al 6) para los análisis físico-químicos. Un arreglo factorial de 3 × 2 (días 1 y 4) para el análisis sensorial de atributos por aceptación. Se aplicó un t-student de dos colas en prueba pareada para el análisis sensorial de preferencia en niños escolares de 5 a 12 años de edad. Cada tipo de leche tubo un control (sin fortificar), uno fortificado con hierro monosódico EDTA y uno fortificado con sulfato ferroso más vitamina C. Se utilizó 15 mg de hierro y 100 mg de vitamina C. Se determinó que se aceptó mejor el hierro monosódico EDTA que el sulfato ferroso. El tratamiento de sulfato ferroso con vitamina C presentó mayor (P0.05) una leche sin fortificar que una fortificada con hierro monosódico EDTA. Se sugiere realizar estudios de absorción del hierro monósodico EDTA para recomendarlo como una fuente de hierro potencial para reducir a largo plazo los índices de anemia ferropénica en Honduras.1. Índice de cuadros, figuras y anexos 2. Introducción 3. Materiales y métodos 4. Resultados y discusión 5. Conclusiones 6. Recomendaciones 7. Literatura citada 8. Anexo

Development of a Paper-Based Sensor Compatible with a Mobile Phone for the Detection of Common Iron Formulas Used in Fortified Foods within Resource-Limited Settings

A lack of quality control tools limits the enforcement of fortification policies. In alignment with the World Health Organization’s ASSURED criteria (affordable, sensitive, specific, user-friendly, rapid and robust, equipment-free, and deliverable), a paper-based assay that interfaces with a smartphone application for the quantification of iron fortificants is presented. The assay is based on the Ferrozine colorimetric method. The reaction started after deposition of the 5 µL aqueous sample and drying. After developing color, pixel intensity values were obtained using a smartphone camera and image processing software or a mobile application, Nu3px. From these values, the actual iron concentration from ferrous sulfate and ferrous fumarate was calculated. The limits of detection, quantification, linearity, range, and errors (systematic and random) were ascertained. The paper-based values from real samples (wheat flour, nixtamalized corn flour, and infant formula) were compared against atomic emission spectroscopy. The comparison of several concentrations of atomic iron between the spectrophotometric and paper-based assays showed a strong positive linear correlation (y = 47.01x + 126.18; R2 = 0.9932). The dynamic range (5.0–100 µg/mL) and limit of detection (3.691 µg/mL) of the paper-based assay are relevant for fortified food matrices. Random and systematic errors were 15.9% and + 8.65 µg/g food, respectively. The concept can be applied to limited-resource settings to measure iron in fortified foods