Use of algae extracts in cosmetics

Tato práce se zabývá přípravou extraktů z vybraných druhů řas a sinic, jejich charakterizací, testováním cytotoxicity a neposledně využitím v kosmetických výrobcích. V teoretické části byla vypracována rešerše, která se zaměřuje na celkové taxonomické zařazení a charakteristiku řas a sinic se základními informacemi o použitých organismech. Byly zde popsány nejvýznamnější faktory ovlivňující kultivaci řas a tvorbu biomasy. Dále byly popsány účinné látky nacházející se v řasách a sinicích, které by mohly být využity v kosmetických výrobcích s důrazem na ochranné látky proti UV záření. Byly zde popsány použité metody přípravy extraktů a enkapsulace účinných látek do liposomů, stanovení antioxidační aktivity, charakterizace částic a test cytotoxicity. V praktické části práce byly chlotofyl a a celkové karotenoidy (-karoten) stanoveny spektrofotometricky z řasových extraktů a u těchto extraktů byla taktéž proměřena antioxidační aktivita. Po dobu tří týdnů byla sledována stabilita těchto extraktů při laboratorní teplotě. Byly vytvořeny liposomy s ethanolovými extrakty pomocí sonifikace a dále u nich byla zjištěna enkapsulační účinnost. Metodou DLS byla stanovena polydispersita, velikost připravených liposomů i velikost liposomů aplikovaných na lidské keratinocyty. Pomocí zeta potenciálu byla zjištěna jejich koloidní stabilita. Testy cytotoxicity byly provedeny pomocí MTT testu. Připravené extrakty, částice a lyofilizovaná biomasa z řas a sinic byli dále využity jako aktivní složky při formulaci kosmetických produktů typu o/v. Tyto krémy byly testovány na lidské kůži.This thesis is focused on a preparation of extracts from selected species of algal and cyanobacterial strains, their characterization, a cytotoxicity testing and a use in cosmetic products. The theoretical part contains the review of a taxonomic classification and parameters of algae and cyanobacteria and basic information about used organisms. There is a description of the most significant factors influencing the algae cultivation and production of biomass. Further, active substances of algae and cyanobacteria, which could be used in cosmetic products as UV protective substances, were described. An overview of extraction techniques, encapsulation of active substance into liposomes and particles characterization, antioxidant activity analysis, and cytotoxicity tests is given too. In experimental part, antioxidant activity of algal extracts and chlorophyll a and carotenoid content were determined spectrophotometrically. The long-term stability of extracts was monitored for three weeks. Liposomes were prepared by sonification and encapsulation activity was analysed. The Dynamic Light Scattering method (DLS) was used for analysis of polydispersity and size of liposomes. Colloid stability of particles was determined by zeta potential. Cytotoxicity tests were performed using MTT assay. The prepared extracts, particles and lyophilized biomass of algal and cyanobacterial strain were further used as active substances in the formulation of cosmetic products (type o/w). These creams were tested on human skin.

New insights of the application of water or ethanol-water plant extract rich in active compounds in food

Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.Tomas Bata University in Zlin, TBU: IGA/FT/2023/003Tomas Bata University in Zlin [IGA/FT/2023/003

Chemical, nutritional and sensory characteristics of six ornamental edible flowers species

Ornamental edible flowers can be used as novel nutraceutical sources with valuable biological properties. The purpose of this study was to establish nutritional, chemical, and sensory characteristics, antioxidant capacity (AC), and the relationship between their bioactive components and AC. The selected flowers Begonia × tuberhybrida, Tropaeolum majus, Calendula officinalis, Rosa, Hemerocallis, and Tagetes patula, can be easily collected due to their larger size. Their methanolic extracts were spectrophotometrically determined for polyphenols, flavonoids, and AC. Mineral elements were analyzed by atomic-absorption spectroscopy; crude protein was quantified by the Kjeldahl method. Eventually, 30 panelists evaluated sensory properties in 11 attributes. In addition, this study may serve to popularize selected blossoms. In flowers the contents of minerals were in this order: K > Ca > P > Mg > Na > Zn > Mn > Fe > Cu > Mo. AC ranged between 4.11 and 7.94 g of ascorbic acid equivalents/kg of fresh mass. The correlation coefficients between AC-total phenolics and AC-total flavonoids were r = 0.73* and r = 0.58*, respectively. It is also possible to observe a strong correlation between mineral elements and bioactive compounds. Hemerocallis was rated as the best and most tasteful; additionally, it exhibited the highest AC, total phenolic and flavonoid contents. .© 2021 by the authors. Licensee MDPI, Basel, Switzerland.TBU in Zlin [IGA/FT/2021/008]IGA/FT/2021/00

Basil – A comparison of the total phenolic content and antioxidant activity in selected cultivars

During the lifetime, the human body forms a considerable amount of free radicals damaging DNA, cell membranes, and their components. A wider application of basil (Ocimum basilicum), an aromatic plant and one of the common gastronomic commodities in the human diet could help to prevent the formation of free radicals and to remove them from the human body. Therefore, determination of antioxidant activity and total content of phenolic substances in selected cultivars of basil (Ohře, Sweet green, Salad leaf, Purple opal, Thai) in a fresh and frozen state and the mixture with another plant (garlic, mint, rocket, spinach) in the fresh and refrigerated state was performed. The total content of phenolic substances in basil was established by the spectrophotometric Folin-Ciocalteu method. DPPH spectrophotometric method was used to analyze the antioxidant activity. The results have shown statistically significant differences between basil cultivars under the same growing conditions. The values of antioxidant activity in frozen samples ranged from 5.1 ±0.4 mg.g-1AA FW to 11.71 ±0.18 mg.g-1AA FW and the total phenolic content varied between 2.77 ±0.16 mg.g-1GAE FW in TH and 8.93 ±0.13 mg.g-1GAE FW. A statistically significant difference between fresh and frozen samples was established only in the “Ohře” cultivar. After the storage in cold temperatures, all mixtures showed a reduction in the antioxidant activity and total content of phenolic substances. The mixture of basil and mint performed the highest values of antioxidant activity and total content of phenolic substances and significantly differed from the other mixtures most often. The addition of basil and its mixtures to food and beverages can substantially increase their biological value and subsequently also the quality of human nutrition. © 2021 Potravinarstvo Slovak Journal of Food Sciences, License: CC BY 4.0Mendelova Univerzita v Brně, MENDEL

Determination of athenticity of plant foods by molecular techniques

Předložená diplomová práce je zaměřena na stanovení autenticity ovocných výživ určených pro ranou dětskou výživu pomocí molekulárních metod. V experimentální části byla provedena pomocí kitu izolace rostlinné DNA z ovoce (jahoda, meruňka, malina, jablko) a z šesti komerčních výrobků pro děti. Izolovaná DNA byla charakterizována a ověřena metodou PCR s primery specifickými pro rostlinnou rDNA (ITS2). Byly vybrány specifické páry primerů pro amplifikaci DNA z jednoho ovocného druhu. Specifičnost primeru byla hodnocena u čtyřech ovocných druhů. Ke stanovení citlivosti testu multiplex PCR byla použita směs ovocného pyré ze dvou plodů. Aby byla ověřena použitelnost navrhnuté multiplex PCR, bylo analyzováno pomocí této metody šest ovocných komerčních výrobků. Předkládaná metodika detekce ovoce pomoci qPCR a multiplex-qPCR (duplex) zahrnuje takové metodické přístupy, které umožňují diagnostikovat dva druhy ovoce (jahoda-malina, meruňka-jablko) v jedné reakci, čímž snižují ekonomické i časové nároky potřebné pro detekci.The aim of presented diploma thesis was to determination of authenticity of fruit baby foods for early infant feeding using molecular methods. In the experimental part, isolation kit was used for isolation of plant DNA from fruits (strawberry, apricot, raspberry, apple) and from six commercial fruit products for children. Isolated DNA was characterized and verified using PCR methods with primers specific for plant rDNA (ITS2). Specific primer pairs were designed to amplify DNA for the detection of one fruit species. Primer specificity was assessed with four fruit species. A mixture of fruit puree from the two fruits was used to determine the sensitivity of the multiplex PCR assay. Six commercial fruit products were evaluated to verify the applicability of the multiplex PCR assay. The methodology of molecular detection of fruit DNA by qPCR and multiplex qPCR (duplex) includes approaches, which enable to detect two fruits (strawberry-raspberry, apricot-apple) in one reaction and thus reduces time and money requirements.