Search

Nowadays, different sun protective creams are available in the market, but most of them contain harmful synthetic chemicals and minerals which can induce skin allergies and premature ageing. Usage of sunscreens and photoprotectors of natural origin and natural antioxidants can reduce skin damage caused by excessive sun exposure. The effectiveness of the use of β-carotene – vitamin’s A precursor against excessive irradiation caused by oxidative stress cell damages has been proven of its very good antioxidative properties and leading to sooner regeneration of the skin after several environmental damages. Carotenoids and high value oil can be extracted from pumpkin (Cucurbitta spp.) by-products – peel and seeds with SC CO2 . The objective of this study was to incorporate pumpkin seed oil (PSO) and carotenoid extract (CE) from pumpkin by-products in to facial creams for UV protection. Two types of creams with PSO and CE were prepared emulsion o/w and w/o. A cream without extracts and natural ingredients was used as control sample. The sun protection factor values in vitro (SPF = 0.92 to 1.18), total content of carotenoids (TCC = 1.08–17.95 µg mL-1), β-carotene content (0.64–0.72 µg mL-1), total phenolics content (TPC = 62.64–95.82 mg GAE g-1), antiradical scavenging activity (11.26–43.66 %) and rheological behaviour of facial creams were determined. Although creams with CE and PSO show comparatively low SPF values, ß-carotene and phenolic compounds found in samples demonstrated very high antioxidant abilities valuable for skin protection. [ABSTRACT FROM AUTHOR]

Agro-industrial and food processing from pumpkins (Cucurbitaceae) produces a large number of by-products: bark, pomace, seeds still rich in bioactive compounds, especially carotenoids and green pigments (proto chlorophyll (a and b) and proto pheophytin (a and b)), which exhibit a broad spectrum of health-promoting effects and can be used as ingredients in functional food and cosmetics. For extraction of bioactive compounds from dried pumpkin by-products different methods were used: supercritical CO2, Soxhlet extraction with n-hexane, ethanol. Vegetable oils (rapeseed, coconut, grapeseed and olive oil) were used as green solvent alternatives to conventional organic solvents for carotenoid extraction. Detection and analyses of chlorophylls and carotenoids was done with hexane/acetone, cyclohexane, ethanol as solvents. The aim of this study was to use pumpkin by-products for extraction of high-value bioactive compounds with different methods, to determine antioxidant's content and profile - carotenoids (ß-carotene, lutein, lycopene, zeaxanthin), pigments (chlorophylls a, chlorophylls b) with different solvents and to find out what solvent can be used for detection of pigments and carotenoids; to determine antiradical scavenging activity of biologically active compounds in extracts from pumpkin by-products (peel and hulled seeds). [ABSTRACT FROM AUTHOR]

Production of different food from vegetables result by products - peel, mark, bark, seeds still rich in bioactive compounds. Carrot and pumpkin peel and mark powdered ingredients developed may be used in the formulation of crispbreads as functional ingredients. Research was carried out to evaluate the effect of extrusion cooking on the antioxidant capacity and texture attributes of extruded products prepared from pumpkin and carrot by products in cereal crispbreads. Total phenolics content was determined using the colorimetric method. Antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) was evaluated by the free radical scavenging activity of DPPH using a modified colorimetric method. Extrusion process was performed using a laboratory single-screw extruder GÖTTFERT 1 screw Extrusiometer L series (Germany).The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran (70%, 20%, 4%) with addition of by product powder in different proportions (5%, 10%, 15%, 20%). Extrusion led to a decrease in the concentration of antioxidants. Comparing different raw formulations it was observed that the TP content of the pumpkin by product formulation was significantly higher (p<0.05) than carrot formulation. Addition of carrot and pumpkin by-product increased TP content in crispbreads from 13.3±2.9 μg of GAE g-1 DW to 103.5±11.7 μg of GAE g-1 DW Antioxidant activity increased from 0.04 μg of TE g-1 DW in control sample to 0.57 μg of GAE g-1 DW in samples with addition of 20% pumpkin by products. [ABSTRACT FROM AUTHOR]