Bibliografia Publikacji Pracowników IUNG-PIB
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Browsing Bibliografia Publikacji Pracowników IUNG-PIB by Subject "antioxidant activity"
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Item Antiaging Properties of Kalanchoe blossfeldiana Ethanol Extract—Ex Vivo and In Vitro Studies(MDPI, 2024-11-25) Stefanowicz-Hajduk, Justyna; Nowak, Anna; Hering, Anna; Kucharski, Łukasz; Graczyk, Piotr; Kowalczyk, Mariusz; Sulikowski, Tadeusz; Muzykiewicz-Szymańska, AnnaSpecies of the genus Kalanchoe have a long history of therapeutic use in ethnomedicine, linked to their remarkable medical properties. These species include Kalanchoe blossfeldiana succulents, which grow in tropical regions. Despite the great interest in this plant, there are no reports about its therapeutic effects on the skin. In this study, the antioxidant properties of K. blossfeldiana ethanol extracts and the skin permeation of a topical hydrogel containing the extract (HKB) were assessed. Additionally, the content of active compounds in the K. blossfeldiana extract was evaluated by UHPLC-MS and HPLC-UV. The extract was analyzed with three antioxidant assays: ABTS, DPPH, and FRAP. Furthermore, the antielastase and antihialuronidase properties of the tested extract were assessed. Ex vivo penetration studies were performed using the Franz diffusion cells. The estimation of the cytotoxicity of HKB was performed by using an MTT assay ((4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) on the human fibroblasts HFF-1. The results obtained show that the antioxidant properties of K. blossfeldiana extract were similar to those of ascorbic acid, while antielastase and antihialuronidase tests indicated the strong antiaging and anti-inflammatory activity of the extract (IC50 was 26.8 ± 0.13 and 77.31 ± 2.44 μg/mL, respectively). Moreover, active ingredients contained in K. blossfeldiana extract penetrated through the human skin and accumulated in it. The cytotoxicity test showed that HKB had no significant effect on human bibroblasts at a concentration up to 0.5%. In conclusion, the hydrogel containing the K. blossfeldiana extract can be considered as an interesting and new alternative to dermatologic and cosmetic preparations.Item Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes(MDPI, 2024-04-18) Cacak-Pietrzak, Grażyna ; Sujka, Jerzy; Księżak, Jerzy; Bojarszczuk, Jolanta; Ziarno, Małgorzata; Studnicki, Marcin; Krajewska, Anna; Dziki, DariuszThis study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochem ical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume addi tives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.