Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems

Phenolic compounds, ubiquitous in plants, are of considerable interest and are increasingly becoming a subject of intensive research due to their bioactive properties such as antioxidant, antimicrobial, anti-mutagenic, anti-viral and anti-inflammatory activity. The objective of this research was to determine the antioxidant activity of extracts from selected plant materials, namely Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana Gams. Plant material extracts were studied by in vitro methods, such as Total Phenolic Content, the measurement of scavenging capacity against ABTS cation and AAPH radicals, and the ferric reducing antioxidant power (FRAP). Many in vitro methods, such as ABTS, ORAC or FRAP assay, have been developed to evaluate antioxidant activity. Unfortunately, these methods often correlate poorly with the ability to inhibit oxidative deterioration of foods because the in vitro assays do not account for factors such as the physical location of the antioxidant, its interaction with other food components, and environmental conditions. To evaluate accurately the potential of antioxidants in foods, models must be developed that resemble conditions expected in food products. This study outlines model systems for the evaluation of natural antioxidants in two types of food: oil-in-water emulsions and meat model systems. In addition, in all analyzed samples the content of the main phenolic compounds were determine using techniques such as high performance liquid chromatography (HPLC) or liquid chromatography-mass spectrometry (LC-MS). The extract of Caesalpinia spinosa was tested for its antimicrobial effect against some common microorganisms and for growth promoting properties with respect to probiotic Lactobacillus plantarum strain. The results of this research indicate that extracts from the plants studied may be suitable for use as natural food additives.Los compuestos fenólicos de las plantas son, cada vez más, un tema de intensa investigación, debido a sus propiedades bioactivas como antioxidante, antimicrobiana, anti-mutagénico, anti-viral e incluso actividad anti-inflamatoria. El objetivo de este trabajo es determinar la actividad antioxidante de los extractos de plantas seleccionadas, como Caesalpinia spinosa, Perilla frutescens, Artemisia annua y Viola wittrockiana Gams. Se optimizó el método de extracción a través de combinaciones de disolventes orgánicos con agua. Todos extractos obtenidos se estudiaron por métodos in vitro: contenido de polifelones totales o determinación de la actividad antioxidante frente a radicales libres como el radical catiónico ABTS, el radical APPH y el comportamiento frente al catión Fe (II) (FRAP). Estos métodos, que dan una idea inicial del comportamiento del extracto y de los compuestos que hay en él, no siempre se correlacionan con la capacidad de inhibir el deterioro oxidativo de los lípidos en los alimentos, debido a que los ensayos in vitro no tienen en cuenta factores como la ubicación física del antioxidante, su interacción con la matriz del alimento o las condiciones ambientales. Por ese motivo, se han desarrollado modelos que permiten reproducir las condiciones esperadas en los productos alimenticios y evaluar con precisión el potencial antioxidante protector de la degradación de los lípidos en los alimentos. En esta línea se han analizado dos sistemas: uno llamado "sistema modelo" emulsión de aceite (exento de sus antioxidantes naturales) en agua y un sistema cárnico. Además, se analizó la composición química de cada uno de los extractos usando técnicas tales como cromatografía líquida de alta resolución (HPLC) o espectrometría de cromatografía-masa líquida (LC-MS). En el extracto de Caesalpinia spinosa se evaluó su efecto antimicrobiano frente algunos microorganismos comunes y el mayor desarrollo de una cepa probiótica Lactobacillus plantarum. Los resultados de esta investigación indican que los extractos de las plantas estudiadas pueden ser adecuados para su uso como aditivos naturales en alimento

A case of successful delivery after IVF-ET in a patient with a history of full-thickness uterine rupture and subsequent reconstructive surgery

Uterine rupture is a full-thickness uterine wall defect occurring during pregnancy. It is a rare but life-threatening condition for both the mother and the newborn. Myomectomy is a common gynecological procedure performed due to symptomatic uterine fibroids. The incidence of uterine rupture after myomectomy is estimated at < 1%. Our patient underwent laparoscopic myomectomy as a part of infertility treatment. After several unsuccessful IVF-ET attempts and dietary treatment a spontaneous pregnancy was confirmed in the patient. The pregnancy was uneventful until 36 weeks of pregnancy when the patient presented at the emergency department with abdominal pain. Emergency laparotomy was performed exposing extensive uterine rupture. The child did not survive, but, fortunately, uterus-sparing surgery was successful. Afterwards, due to the thinning of the uterine wall at the site of the postoperative scar, a reconstructive surgery was performed, resulting in a properly healed uterus six months after surgery. During the subsequent pregnancy the patient was admitted to the hospital at the 32nd week of pregnancy and an elective cesarean section was performed at 36 weeks of pregnancy. A healthy girl was born. The presented case draws attention to the importance of careful qualification for uterine surgeries in women of reproductive age and proper informing about the possible complications, as pregnancies after uterine surgeries come with new management challenges. Nonetheless, appropriate care may lead to the birth of a healthy child and delighted parents.

The Effect of Perilla frutescens extract on the oxidative stability of model food emulsions

The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement of scavenging capacity against the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits

Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions

Artemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid content were established and three assays were used to measure the antioxidant capacity of the plant extract. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid #ABTS# radical cation, radicals, the oxygen radical absorbance capacity #ORAC# and the ferric reducing antioxidant power #FRAP# were 314.99 µM Trolox equivalents #TE#/g DW, 736.26 µM TE/g DW and 212.18 µM TE/g DW, respectively. A. annua extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during prolonged storage #45 days# at 32 °C. Artemisia extract at 2 g/L was as effective as butylated hydroxyanisole #BHA# at 0.02 g/L in slowing down the formation of hydroperoxides as measured by peroxide value and thiobarbituric acid reactive substances. The results of this study indicate that extract of A. annua may be suitable for use in the food matrix as substitutes for synthetic antioxidants.Postprint (published version

Utjecaj dodatka praha sjemenki tara gume (Caesalpinia spinosa) na oksidacijsku stabilnost i boju svinjskog mesa tijekom hladnog skladištenja

The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as effective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02 % of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.U radu je ispitan utjecaj dodatka sušenih sjemenki tara gume (Caesalpinia spinosa), na pH-vrijednost, kalo kuhanja, oksidaciju lipida, stabilnost boje i teksturu svinjskog mesa tijekom 21 dana skladištenja na temperaturi od 4 °C. Smjesi mljevenog mesa dodano je 0,02; 0,04 i 0,08 % praha sjemenki tara gume, te je njihova antioksidacijska aktivnost uspoređena sa sintetskim antioksidansom, butiliranim hidroksianisolom (BHA), i kontrolnim uzorkom (bez dodatka antioksidansa). Utvrđeno je da je dodatak 0,02 % praha tara gume učinkovito usporio oksidaciju lipida tijekom skladištenja, kao i BHA (0,02 %). Rezultati pokazuju da se dodatkom praha tara gume pojačao intenzitet crvene boje mesa. Uzorak mesa s dodatkom 0,02 % tara gume zadržao je crvenu boju nakon izlaganja svjetlu tijekom 48 sati pri 4 °C. U usporedbi s kontrolnim uzorkom, uzorci s dodatkom praha tara gume imali su mekšu teksturu. Dobiveni rezultati potvrđuju mogućnost primjene praha tara gume kao prirodnog funkcionalnog sastojka za poboljšanje kakvoće i produljenje roka trajanja proizvoda od svinjskog mesa

Vulvar sebaceous hyperplasia — a problematic dermatosis of the vulva

Sebaceous glandular hyperplasia (SGH) is a benign form of skin pathology, occurring in approximately one percent of the population. Risk factors for the SGH include advanced age, male sex, exposure to UV radiation and immunosuppression. The pathogenesis of SGH involves hormonal changes, is also regulated by insulin levels, thyroid stimulating hormone (TSH) and cortisol. SGH manifests itself as solitary or multiple light-yellow lumps, 2–3 mm big, with a smooth surface and a central umbilical depression. The vulvar localization of lesions is extremely rare and presents with a polymorphous clinical picture, posing a major diagnostic problem. A 40-year-old patient presented to the clinic due to vulvar skin lesions, periodically with the swelling of the labia and itching, with the symptoms deteriorating for approximately two years. The patient has been consulted by several doctors; however, the diagnosis has not been established. She did not receive adequate treatment either. On physical examination, attention was drawn to the overgrown labia minora — especially on the right side — with a network of abnormal vessels and numerous small papular lesions. SGH was diagnosed, based on the samples collected from the vulva. The patient was recommended isotretinoin therapy and referred to a dermatologist for a consultation. The presented case of vulvar SGH is interesting and rare. It is a diagnostic challenge with no established treatment standards. Nonetheless, SGH should be considered in the differential diagnosis of vulvar skin lesions. The comprehensive and interdisciplinary care is needed to help patients struggling with this insidious condition

The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions

The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement of scavenging capacity against the 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Postprint (published version