Some vegetable oils are currently being promoted as a safe alternative to commercial sunscreens. The true UVB photoprotective efficacy of 14 virgin vegetable oils and the suitability of the dilution method for determining their SPF value were evaluated. Oils and standard sunscreens were investigated in vitro by the Mansur's method in Slovakia and in vivo by the ISO method in the Czech Republic. SPF values in vitro (0.1; 0.0; 0.4; 0.2 and 0.2) and in vivo (2.5; 1.2; 2.6; 2.6; and 2.8) of the five most promoted oils (from carrot seed, coconut, raspberry seed, rosehip seed, and wheat germ) were significantly lower than the values reported in the controversial studies. We have shown that the overestimated SPF values of these oils were determined by authors who did not strictly follow Mansur's original methodology. The other eight vegetable oils also provide no or negligible SPF values. Only the in vitro SPF value of 11.2 tamanu oil is worth mentioning, probably due to high proportion of calophyllolides. In vitro and in vivo SPF ratios from 1.14 to 0.94 obtained by two methods in two laboratories for six commercial sunscreen oils used as controls confirm the correctness of performing the Mansur's method in this study. However, this dilution method has proven to be fundamentally flawed in determining the SPF value of substances with such negligible photoprotection as most vegetable oils can provide. An SPF value of less than 1, which can be determined by this Mansur's method, is physiologically impossible and meaningless.
Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.
The antioxidant activity, total polyphenol content (TPC), and total flavonoids content (TFC) of sea buckthorn juice was analyzed with electron paramagnetic resonance (EPR) and ultraviolet-visible (UV-VIS) in ethanol, methanol, and acetone extracts. The choice of a suitable solvent system is necessary so as not to skew the results. Undiluted juice of sea buckthorn berries is not suitable for the mentioned analyzes. Sea buckthorn juices were evaporated under vacuum until completely dry and then dissolved in 100% methanol, 96% ethanol, 70% ethanol, and 50% acetone. The 70% ethanol extract of sea buckthorn juice had an average of 1.3- and 1.6-times greater TPC and TFC values than other extracts, respectively. The 70% ethanol extract of juice contained 29 mg gallic acid equivalents (GAE)/g dw and 4 mg catechin equivalents (CE)/g dw. The results of the antioxidant activity of the extracts determined by EPR spectroscopy had an error rate ~ 2.5 times lower than the UV-VIS analysis. The highest antioxidant activity (123 mmol of Trolox equivalents/kg extract) was determined with EPR and ABTS radical in the 70% ethanol extract. This method correlated well with the TFC levels.
The purpose of this work was to investigate the effect of 5%, 10%, 15%, and 20% additions of sea buckthorn biomass to cereal biscuits and analyze the oxidation stability and sensory attractiveness. The oxidation stability of the biscuits was evaluated with an Oxitest reactor under 6.0 bar oxygen pressure at 110 °C, and the increase in the induction period with increasing addition of sea buckthorn biomass up to 15% level was found. An increase in the induction period was observed with increasing addition of sea buckthorn biomass up to 15% level. In contrast, 20% addition of biomass caused a decrease in the induction period by 30 h compared to the induction period with 15% biomass addition. Sensory analysis revealed that brittleness and hardness of the biscuits decreased with increasing addition of sea buckthorn biomass. Overall, the most sensory acceptable from the point of view of assessors were biscuits with 15% addition. It was concluded that 15% addition of sea buckthorn biomass to cereal biscuits was the most optimal content in terms of oxidation stability and sensory attractiveness. The results of this study pointed out the excellent possibilities of fortification of cereal products with sea buckthorn biomass.
The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG, grew in a growth medium containing a 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for Lactobacillus plantarum CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of Lactobacillus plantarum CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.
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