Pub Date : 2023-11-08DOI: 10.17533/udea.vitae.v30(1)-suplement
Pedro Amariles Muñoz
La Atención Farmacéutica (AF) es una tecnología en salud orientada a alcanzar, con la intervención del farmacéutico, los mejores resultados posibles en salud, contribuyendo con la utilización efectiva, segura y económica de los medicamentos. Además, la AF incluye actividades que promueven la salud y previenen la enfermedad. Por ello, el concepto de AF incluye todas las intervenciones —procesos y actividades—que realiza el farmacéutico, orientadas al paciente, con el objetivo de conseguir el máximo beneficio en salud posible, disminuyendo el riesgo de problemas de efectividad y seguridad de la farmacoterapia. En las ediciones anteriores de este congreso se ha logrado: abordar el concepto de AF como tecnología en salud, avanzar en la divulgación de la evidencia y los resultados de la AF, y proyectar la utilización de tecnologías de la cuarta revolución industrial para la AF. Adicionalmente, se ha valorado el papel de la AF en el contexto de la pandemia por COVID-19. En este sentido: a) se han presentado aspectos teóricos y prácticos relacionados con la AF, y aproximaciones a los efectos de dicha tecnología en el propósito de alcanzar los mejores resultados con la utilización adecuada de los medicamentos; b) se ha realizado una aproximación al uso de tecnologías de la industria 4.0, en la optimización de los procesos y resultados de la AF; y c) se ha propendido por el reconocimiento del papel de la AF en el contexto de la postpandemia por COVID-19 (6). En definitiva, acorde con la esencia de la AF, las ediciones de este evento se han direccionado a fortalecer la práctica farmacéutica de actividades orientada al paciente, así como a evidenciar la contribución del farmacéutico a la salud individual y colectiva. En esta séptima versión, la cual se desarrolla en el contexto del trámite legislativo en el Congreso de Colombia de una propuesta de reforma al Sistema de Salud (Proyecto de Ley No. 339 de 2023, Cámara), el programa de nuestro congreso está orientado a evidenciar la contribución de los servicios profesionales farmacéuticos en la satisfacción de las necesidades de pacientes y sistemas de salud.
药品护理（PA）是一项健康技术，旨在通过药剂师的干预，实现最佳的健康效果，促进有效、安全和经济地使用药品。药物护理还包括促进健康和预防疾病的活动。因此，PA 的概念包括药剂师面向患者开展的所有干预措施（过程和活动），目的是尽可能实现最大的健康效益，降低药物治疗的有效性和安全性问题的风险。 前几届大会在以下方面取得了成功：将药物治疗作为一种健康技术的概念，推进药物治疗证据和结果的传播，以及预测第四次工业革命技术在药物治疗中的应用。此外，还评估了 PA 在 COVID-19 大流行中的作用。从这个意义上说：a) 介绍了与 PA 相关的理论和实践方面，以及该技术的效果方法，以便在适当使用药物的情况下取得最佳效果；b) 提出了在优化 PA 过程和结果中使用工业 4.0 技术的方法；c) 促进了对 PA 在 COVID-19 后大流行背景下的作用的认识 (6)。总之，根据 PA 的精髓，历届活动都旨在加强以患者为导向的药学活动实践，并强调药剂师对个人和集体健康的贡献。 第七届大会的召开正值哥伦比亚国会对卫生系统改革提案（2023 年第 339 号法案，众议院）进行立法的过程中，我们的大会计划旨在展示专业药学服务在满足患者和卫生系统需求方面的贡献。
{"title":"Séptimo Congreso Colombiano De Atención Farmacéutica – Encuentro Iberoamericano De Farmacia Hospitalaria Conductual: “Servicios Profesionales Farmacéuticos y Satisfacción de Necesidades de Pacientes y Sistemas De Salud”","authors":"Pedro Amariles Muñoz","doi":"10.17533/udea.vitae.v30(1)-suplement","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30(1)-suplement","url":null,"abstract":"La Atención Farmacéutica (AF) es una tecnología en salud orientada a alcanzar, con la intervención del farmacéutico, los mejores resultados posibles en salud, contribuyendo con la utilización efectiva, segura y económica de los medicamentos. Además, la AF incluye actividades que promueven la salud y previenen la enfermedad. Por ello, el concepto de AF incluye todas las intervenciones —procesos y actividades—que realiza el farmacéutico, orientadas al paciente, con el objetivo de conseguir el máximo beneficio en salud posible, disminuyendo el riesgo de problemas de efectividad y seguridad de la farmacoterapia. En las ediciones anteriores de este congreso se ha logrado: abordar el concepto de AF como tecnología en salud, avanzar en la divulgación de la evidencia y los resultados de la AF, y proyectar la utilización de tecnologías de la cuarta revolución industrial para la AF. Adicionalmente, se ha valorado el papel de la AF en el contexto de la pandemia por COVID-19. En este sentido: a) se han presentado aspectos teóricos y prácticos relacionados con la AF, y aproximaciones a los efectos de dicha tecnología en el propósito de alcanzar los mejores resultados con la utilización adecuada de los medicamentos; b) se ha realizado una aproximación al uso de tecnologías de la industria 4.0, en la optimización de los procesos y resultados de la AF; y c) se ha propendido por el reconocimiento del papel de la AF en el contexto de la postpandemia por COVID-19 (6). En definitiva, acorde con la esencia de la AF, las ediciones de este evento se han direccionado a fortalecer la práctica farmacéutica de actividades orientada al paciente, así como a evidenciar la contribución del farmacéutico a la salud individual y colectiva. En esta séptima versión, la cual se desarrolla en el contexto del trámite legislativo en el Congreso de Colombia de una propuesta de reforma al Sistema de Salud (Proyecto de Ley No. 339 de 2023, Cámara), el programa de nuestro congreso está orientado a evidenciar la contribución de los servicios profesionales farmacéuticos en la satisfacción de las necesidades de pacientes y sistemas de salud.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139282619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-23DOI: 10.17533/udea.vitae.v30n3a349215
Y. López-Cadena, F. Valencia-García, N. Restrepo-Escobar
Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices.Objectives: This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods.Methods: For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages. Results: It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria forEscherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids. Conclusions: This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús.
{"title":"Microbiological and physicochemical characterization of a traditionally fermented corn product: \"Champús\"","authors":"Y. López-Cadena, F. Valencia-García, N. Restrepo-Escobar","doi":"10.17533/udea.vitae.v30n3a349215","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n3a349215","url":null,"abstract":"Background: Many native fermented foods in Latin America are made by indigenous communities through processes that preserve their traditions. Among these products is champús, a fermented drink or dessert native to Colombia, Ecuador, and Peru. It has a characteristic flavor between sweet and sour with a low alcohol content, is made from cereals such as corn, wheat, or a mixture of these, and can include fruits and spices.Objectives: This research evaluated the microbiological, physicochemical, and sensory quality characteristics of champús to revalue the consumption of traditional foods.Methods: For this purpose, the microbiological safety criteria, fermenting microorganisms, and physicochemical and sensory parameters were evaluated for two batches of champús prepared by five producers and taking samples at different stages. Results: It was found that the average temperature and relative humidity for processing were between 16.5 ± 2.56 °C and 61.6 ± 9.14 %, respectively, and the products exceeded microbiological criteria such as total coliforms and some microbiological criteria forEscherichia coli and Staphylococcus aureus. There was also a high prevalence of lactic acid bacteria and yeasts throughout the process, with the occurrence of the genera Weissella, Leuconostoc, and Lactobacillus. The presence of organic acids (lactic, acetic, and propionic) and ethanol was evidenced. Champús seems to be a source of calcium, phosphorus, and free amino acids. Conclusions: This information provides a basis to propose improvement plans for small producers and, at the same time, to conduct more detailed studies on the native microbiota of champús.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139315067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-22DOI: 10.17533/udea.vitae.v30n3a351649
Jorge Arturo Fernández Silva, Mauricio Sánchez-Acevedo, Carolina Peña Serna, Francisco J. Garay Pineda
BACKGROUND: Beef slaughterhouses must use a carcass decontamination procedure to control pathogens and thus prevent foodborne diseases transmitted by meat. OBJECTIVES: This study aimed to characterize beef carcass decontamination procedures at slaughterhouses located in the province of Antioquia (Colombia). All the slaughterhouses were open, registered, and approved by Invima (Instituto Nacional de Vigilancia de Medicamentos y Alimentos in Spanish) at the time of the study. METHODS: This descriptive study collected information from 23 beef slaughterhouses between July 2019 and April 2021 through documentary reviews and visits to slaughterhouses, using forms and questionnaires. RESULTS: The study allowed the characterization of the procedures used to decontaminate beef carcasses, showing that the chemical disinfection of the carcasses is used to control microorganisms in at least 73.9% of the slaughterhouses analyzed. According to secondary sources, it was found that most of the slaughterhouses are small (slaughter volume <50,000 heads per year); 10 of them use citric acid, lactic acid, peracetic acid, and a mixture of organic acids in concentrations between 900 and 1,200 ppm, 1.5 and 1.7%, 180 and 190 ppm, and 900 and 1,200 ppm, respectively, as carcass disinfectants and according to the technical data sheet of the product. During the visits and through the application of the questionnaire, it was found that the 12 slaughterhouses had implemented chemical disinfection which is not scientifically based, using manual devices as an intervention method to control pathogenic microorganisms. It was found that the type of company, slaughter volume, and the lack of financial resources are the determining factors in the selection of decontamination procedures. The validation of the beef carcass decontamination procedures in the different slaughterhouses in the study was demonstrated. CONCLUSIONS:Although it was established that at least one decontamination procedure, such as chemical disinfection, is used in the slaughterhouses of study, this option is not supported by scientific or technical evidence. The findings support the need for improvements in the slaughterhouses of the province of Antioquia, including the improvement of surveillance programs to reduce pathogens in the meat chain effectively.
{"title":"Characterization of decontamination procedure of beef carcasses at slaughterhouses in the province of Antioquia, Colombia","authors":"Jorge Arturo Fernández Silva, Mauricio Sánchez-Acevedo, Carolina Peña Serna, Francisco J. Garay Pineda","doi":"10.17533/udea.vitae.v30n3a351649","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n3a351649","url":null,"abstract":"BACKGROUND: Beef slaughterhouses must use a carcass decontamination procedure to control pathogens and thus prevent foodborne diseases transmitted by meat. OBJECTIVES: This study aimed to characterize beef carcass decontamination procedures at slaughterhouses located in the province of Antioquia (Colombia). All the slaughterhouses were open, registered, and approved by Invima (Instituto Nacional de Vigilancia de Medicamentos y Alimentos in Spanish) at the time of the study. METHODS: This descriptive study collected information from 23 beef slaughterhouses between July 2019 and April 2021 through documentary reviews and visits to slaughterhouses, using forms and questionnaires. RESULTS: The study allowed the characterization of the procedures used to decontaminate beef carcasses, showing that the chemical disinfection of the carcasses is used to control microorganisms in at least 73.9% of the slaughterhouses analyzed. According to secondary sources, it was found that most of the slaughterhouses are small (slaughter volume <50,000 heads per year); 10 of them use citric acid, lactic acid, peracetic acid, and a mixture of organic acids in concentrations between 900 and 1,200 ppm, 1.5 and 1.7%, 180 and 190 ppm, and 900 and 1,200 ppm, respectively, as carcass disinfectants and according to the technical data sheet of the product. During the visits and through the application of the questionnaire, it was found that the 12 slaughterhouses had implemented chemical disinfection which is not scientifically based, using manual devices as an intervention method to control pathogenic microorganisms. It was found that the type of company, slaughter volume, and the lack of financial resources are the determining factors in the selection of decontamination procedures. The validation of the beef carcass decontamination procedures in the different slaughterhouses in the study was demonstrated. CONCLUSIONS:Although it was established that at least one decontamination procedure, such as chemical disinfection, is used in the slaughterhouses of study, this option is not supported by scientific or technical evidence. The findings support the need for improvements in the slaughterhouses of the province of Antioquia, including the improvement of surveillance programs to reduce pathogens in the meat chain effectively.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-08-11DOI: 10.17533/udea.vitae.v30n2a351025
E. Gomez-Delgado, Carolina Medina-Jaramillo, A. López‐Córdoba
Background: Brewer´s spent grain (BSG) is a biomass by-product generated in large volumes during industrial beer production. BSG has become a growing environmental problem, as most breweries discard it inappropriately, negatively impacting the environment. Alternatives for the exploitation of this by-product have consisted of elaborating food supplements for farm animals, obtaining biofuels, developing adsorbents, and obtaining substances for the food industry. However, the high moisture content in BSG (approximately 70%), poses a significant challenge in exploring various reuse alternatives. Therefore, the implementation of a pre-drying process becomes essential. Objective: This study aimed to analyze the BSG drying kinetics at different temperatures and the effect of the drying temperature on the physical properties and the content of bioactive compounds. Methods: BSG samples were dried at different temperatures (50, 60, 70, 80, 90, and 105°C) and analyzed for their moisture ratio, water activity, total polyphenol content (TPC), and DPPH (1,1-diphenyl-2-picrylhydrazil) radical scavenging activity. Also, four kinetics models were fitted to the drying data. Results: It was determined that the effective diffusivity was between 5.23x10-10 (m2/s) and 2.49x10-09 (m2/s), and the value of the activation energy was 28.05 kJ/mol. In addition, it was found that the content of phenolic compounds (1.27±0.120 mg gallic acid equivalents /g) and the DPPH radical scavenging activity (0.21±0.015 mg gallic acid equivalents /g) were not significantly affected by the variation in the drying temperatures studied. Conclusions: From an operational point of view, the most suitable temperature for the drying process of BSG was 105°C since it would allow to reach shorter drying times, and the TPC was not affected markedly by the range of temperature studied.
{"title":"Analysis of drying kinetic of brewer´s spent grains: effect of the temperature on the physical properties and the content of bioactive compounds","authors":"E. Gomez-Delgado, Carolina Medina-Jaramillo, A. López‐Córdoba","doi":"10.17533/udea.vitae.v30n2a351025","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n2a351025","url":null,"abstract":"Background: Brewer´s spent grain (BSG) is a biomass by-product generated in large volumes during industrial beer production. BSG has become a growing environmental problem, as most breweries discard it inappropriately, negatively impacting the environment. Alternatives for the exploitation of this by-product have consisted of elaborating food supplements for farm animals, obtaining biofuels, developing adsorbents, and obtaining substances for the food industry. However, the high moisture content in BSG (approximately 70%), poses a significant challenge in exploring various reuse alternatives. Therefore, the implementation of a pre-drying process becomes essential. Objective: This study aimed to analyze the BSG drying kinetics at different temperatures and the effect of the drying temperature on the physical properties and the content of bioactive compounds. Methods: BSG samples were dried at different temperatures (50, 60, 70, 80, 90, and 105°C) and analyzed for their moisture ratio, water activity, total polyphenol content (TPC), and DPPH (1,1-diphenyl-2-picrylhydrazil) radical scavenging activity. Also, four kinetics models were fitted to the drying data. Results: It was determined that the effective diffusivity was between 5.23x10-10 (m2/s) and 2.49x10-09 (m2/s), and the value of the activation energy was 28.05 kJ/mol. In addition, it was found that the content of phenolic compounds (1.27±0.120 mg gallic acid equivalents /g) and the DPPH radical scavenging activity (0.21±0.015 mg gallic acid equivalents /g) were not significantly affected by the variation in the drying temperatures studied. Conclusions: From an operational point of view, the most suitable temperature for the drying process of BSG was 105°C since it would allow to reach shorter drying times, and the TPC was not affected markedly by the range of temperature studied.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75930765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-18DOI: 10.17533/udea.vitae.v30n2a352397
Carolina Stefany Huapaya Castillo, Juan G. Juscamaita Morales
BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits. Probiotics are one of the main functional components expected to be present in functional foods and beverages. They provide many health benefits and stand out due to their metabolic capacities and adaptability to different habitats. In addition, Quinoa seeds contain valuable quantities of quality protein and nutritional values of carbohydrates, proteins, fats, fibers, and mineral substances for which they are considered an ideal dietary alternative.OBJECTIVES: This research aimed to elaborate on a probiotic quinoa beverage, which combines the effect of enzymatic hydrolysis of the starches obtained from its seeds with lactic acid fermentation using probiotic cultures, seeking to enhance its nutritional properties and converting it into a functional beverage.METHODS: For this, fermentations were carried out in three different concentrations of probiotic cultures (inoculum): 10%, 5%, 1%, and three other different fermentation times: 8, 10, and 12 hours. pH, Total titrable acidity expressed as lactic acid (%), reducing sugars, and soluble solids were measured. After that, the beverage was formulated with honey, carob, preservatives, and mango flavoring. RESULTS: Statistical analysis indicated optimal conditions were achieved with 10% probiotic cultures and 10 hours of fermentation. The microbiological analysis confirmed the presence of probiotic microorganisms at a concentration of 108 CFU/mL. Proximal analysis indicated that the composition contained 84.6 Kcal, 19.3 g of carbohydrates, and 1.4 g of protein per 100 g of beverage. CONCLUSIONS: The probiotic quinoa beverage was produced and can be considered in the group of plant-based foods, as well as a functional beverage, since the probiotic cultures it contains contribute to maintaining the intestinal microbiota and prevent the onset of chronic diseases.
{"title":"Preparation of a probiotic quinoa beverage by enzymatic hydrolysis of its starches and subsequent lactic acid fermentation","authors":"Carolina Stefany Huapaya Castillo, Juan G. Juscamaita Morales","doi":"10.17533/udea.vitae.v30n2a352397","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n2a352397","url":null,"abstract":"BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but they also provide health benefits. Probiotics are one of the main functional components expected to be present in functional foods and beverages. They provide many health benefits and stand out due to their metabolic capacities and adaptability to different habitats. In addition, Quinoa seeds contain valuable quantities of quality protein and nutritional values of carbohydrates, proteins, fats, fibers, and mineral substances for which they are considered an ideal dietary alternative.OBJECTIVES: This research aimed to elaborate on a probiotic quinoa beverage, which combines the effect of enzymatic hydrolysis of the starches obtained from its seeds with lactic acid fermentation using probiotic cultures, seeking to enhance its nutritional properties and converting it into a functional beverage.METHODS: For this, fermentations were carried out in three different concentrations of probiotic cultures (inoculum): 10%, 5%, 1%, and three other different fermentation times: 8, 10, and 12 hours. pH, Total titrable acidity expressed as lactic acid (%), reducing sugars, and soluble solids were measured. After that, the beverage was formulated with honey, carob, preservatives, and mango flavoring. RESULTS: Statistical analysis indicated optimal conditions were achieved with 10% probiotic cultures and 10 hours of fermentation. The microbiological analysis confirmed the presence of probiotic microorganisms at a concentration of 108 CFU/mL. Proximal analysis indicated that the composition contained 84.6 Kcal, 19.3 g of carbohydrates, and 1.4 g of protein per 100 g of beverage. CONCLUSIONS: The probiotic quinoa beverage was produced and can be considered in the group of plant-based foods, as well as a functional beverage, since the probiotic cultures it contains contribute to maintaining the intestinal microbiota and prevent the onset of chronic diseases.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83643595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-08DOI: 10.17533/udea.vitae.v30n2a349405
Ni Putu Ermi Hikmawanti, Sherley, Mutia Agustin
Background: The edible green algae Caulerpa racemosa (Forsskal) J. Agardh (Caulerpaceae), also known as “sea grape”, is an excellent source of phenolic compounds known for their activity to reduce free radicals.Objectives: The research aims to evaluate the total phenolic content and antioxidant activity of C. racemosa (70% ethanol extracts) obtained from different extraction methods, such as maceration, Soxhlet, and ultrasound.Methods: Total phenolics of the extracts were determined by the colorimetry method using the Folin-Ciocalteu reagent. Total phenol content was expressed as mg gallic acid equivalent (GAE) per g extract. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical was used to assess the antioxidant activity of the extracts.Results: the ethanol extract of C. racemosa obtained from the ultrasonic methods had the highest phenolic content (39.38 mg GAE/g) compared to other extraction methods (Soxhlet was 37.31 mg GAE/g and maceration was 22.05 mg GAE/g). The IC50 value against DPPH of the C. racemosa ethanol extracts using ultrasonic, Soxhlet, and maceration was 352.95, 365.73, and 375.84 μg/mL, respectively.Conclusions: the variation of the extraction methods affected the total phenolics content of C. racemosa ethanol extracts and their antioxidant activity. We reported here the potential of C. racemosa extracts as an antioxidant raw material from marine plants for medicinal, nutraceutical, cosmetics, and food products; however, more research is needed.
{"title":"The effect of extraction methods on total phenolics and antioxidant activities in Caulerpa racemosa (Forsskal) J. Agardh extracts","authors":"Ni Putu Ermi Hikmawanti, Sherley, Mutia Agustin","doi":"10.17533/udea.vitae.v30n2a349405","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n2a349405","url":null,"abstract":"Background: The edible green algae Caulerpa racemosa (Forsskal) J. Agardh (Caulerpaceae), also known as “sea grape”, is an excellent source of phenolic compounds known for their activity to reduce free radicals.Objectives: The research aims to evaluate the total phenolic content and antioxidant activity of C. racemosa (70% ethanol extracts) obtained from different extraction methods, such as maceration, Soxhlet, and ultrasound.Methods: Total phenolics of the extracts were determined by the colorimetry method using the Folin-Ciocalteu reagent. Total phenol content was expressed as mg gallic acid equivalent (GAE) per g extract. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical was used to assess the antioxidant activity of the extracts.Results: the ethanol extract of C. racemosa obtained from the ultrasonic methods had the highest phenolic content (39.38 mg GAE/g) compared to other extraction methods (Soxhlet was 37.31 mg GAE/g and maceration was 22.05 mg GAE/g). The IC50 value against DPPH of the C. racemosa ethanol extracts using ultrasonic, Soxhlet, and maceration was 352.95, 365.73, and 375.84 μg/mL, respectively.Conclusions: the variation of the extraction methods affected the total phenolics content of C. racemosa ethanol extracts and their antioxidant activity. We reported here the potential of C. racemosa extracts as an antioxidant raw material from marine plants for medicinal, nutraceutical, cosmetics, and food products; however, more research is needed.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79391212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-22DOI: 10.17533/udea.vitae.v30n1a351486
O. Maslov, M. Komisarenko, M. Golik, S. Kolisnyk, Alexander A. Altukhov, S. V. Baiurka, S. Karpushina, O. Tkachenko, Kolisnyk Iuliia
BACKGROUND: Today, cardiovascular, oncological, and neurodegenerative diseases are the main causes of death in the world, according to official World Health Organization (WHO) statistics. Antioxidants are used to treat and prevent these diseases. In order to develop optimal technology for obtaining drugs based on plant extracts with antioxidant action, it is necessary to determine the total antioxidant capacity of raspberry shoots.OBJECTIVES: The study aimed to determine the total antioxidant capacity of red raspberry shoots, study the content of biologically active substances (BAS), and the antioxidant activity of red raspberry shoot extracts obtained during subsequent exhaustive extraction.METHODS: The number of phenolic compounds, catechins, flavonoids, and hydroxycinnamic acids was determined by a spectrophotometric analysis method, whereas organic acids were determined by the alkalimetric method in red raspberry shoot extracts; the antioxidant activity of obtained extracts was evaluated by potentiometric method. RESULTS: The total antioxidant capacity of red raspberry shoots was 164.12 mmol-equiv./m dry weight, the sum of the total content of phenolic compounds was 24.40 mg gallic acid (GA)/mL, catechins – 21.36 mg epigallocatechin-3-O-gallate (EGCG)/mL, flavonoids – 0.77 mg rutin (R)/mL, hydroxycinnamic acids derivatives – 2.56 mg chlorogenic acid (ChA)/mL and organic acids – 1.88 mg citric acid (CA)/mL in red raspberry shoot extracts obtained during subsequent exhaustive extraction. The analysis showed that there is a very high positive correlation between antioxidant activity and total phenolic compounds, catechin, flavonoid, hydroxycinnamic acids derivatives, and organic acids content in red raspberry shoot extracts. CONCLUSIONS: Total red raspberry shoots' antioxidant capacity has been determined. The study results can be used to develop optimal technology for obtaining drugs based on the extract of red raspberry shoots, which has an antioxidant effect.
{"title":"Study of total antioxidant capacity of red raspberry (Rubus idaeous L.) shoots","authors":"O. Maslov, M. Komisarenko, M. Golik, S. Kolisnyk, Alexander A. Altukhov, S. V. Baiurka, S. Karpushina, O. Tkachenko, Kolisnyk Iuliia","doi":"10.17533/udea.vitae.v30n1a351486","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n1a351486","url":null,"abstract":"BACKGROUND: Today, cardiovascular, oncological, and neurodegenerative diseases are the main causes of death in the world, according to official World Health Organization (WHO) statistics. Antioxidants are used to treat and prevent these diseases. In order to develop optimal technology for obtaining drugs based on plant extracts with antioxidant action, it is necessary to determine the total antioxidant capacity of raspberry shoots.OBJECTIVES: The study aimed to determine the total antioxidant capacity of red raspberry shoots, study the content of biologically active substances (BAS), and the antioxidant activity of red raspberry shoot extracts obtained during subsequent exhaustive extraction.METHODS: The number of phenolic compounds, catechins, flavonoids, and hydroxycinnamic acids was determined by a spectrophotometric analysis method, whereas organic acids were determined by the alkalimetric method in red raspberry shoot extracts; the antioxidant activity of obtained extracts was evaluated by potentiometric method. RESULTS: The total antioxidant capacity of red raspberry shoots was 164.12 mmol-equiv./m dry weight, the sum of the total content of phenolic compounds was 24.40 mg gallic acid (GA)/mL, catechins – 21.36 mg epigallocatechin-3-O-gallate (EGCG)/mL, flavonoids – 0.77 mg rutin (R)/mL, hydroxycinnamic acids derivatives – 2.56 mg chlorogenic acid (ChA)/mL and organic acids – 1.88 mg citric acid (CA)/mL in red raspberry shoot extracts obtained during subsequent exhaustive extraction. The analysis showed that there is a very high positive correlation between antioxidant activity and total phenolic compounds, catechin, flavonoid, hydroxycinnamic acids derivatives, and organic acids content in red raspberry shoot extracts. CONCLUSIONS: Total red raspberry shoots' antioxidant capacity has been determined. The study results can be used to develop optimal technology for obtaining drugs based on the extract of red raspberry shoots, which has an antioxidant effect.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81982394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-20DOI: 10.17533/udea.vitae.v30n1a349001
German Madrigal Redondo, M. F. Rojas Salas, Rolando Vargas Zúñiga, Daniela González Corrales, Celeste Ortega Monge, Pamela Ceciliano Porras, Mariana Cerdas Delgado, Jeison Montero Rivera
Background: Arsenic trioxide is a chemical compound that has been used as a treatment for various diseases. Despite being potentially toxic, this compound has been used as a therapy to treat Acute Myeloid Leukemia and is being investigated as a possible treatment for different types of cancer. Objectives: The present review aims to describe the use and studies reported in the literature of Arsenic Trioxide as a possible therapeutic agent for Acute Myeloid Leukemia, Acute Promyelocytic Leukemia, Chronic Myeloid Leukemia, Multiple Myeloma, Myelodysplastic Syndrome, Hepatocellular Carcinoma, Lung Cancer, Neuroblastoma, Breast Cancer, Aplastic Hepatitis C, and HIV-1. Methods: A systematic review was conducted using databases (Elsevier, Google Scholar, PubMed) to compile documents published before December 2023. Results: Multiple pharmacological applications of arsenic trioxide have been reported to treat acute and chronic myeloid leukemia. Arsenic trioxide has been shown to inhibit angiogenesis, which helps treat multiple myeloma. Several studies have shown and suggested the effectiveness of arsenic trioxide as a treatment of hepatocellular carcinoma, lung cancer, neuroblastoma, prostate cancer, breast cancer, aplastic anemia, hepatitis C, and HIV-1.Conclusion: Despite potentially toxic effects, Arsenic compounds are therapeutic agents for multiple diseases, from syphilis to cancer. In recent years, more efficient ways have been investigated to deliver and find the specific dose to treat the disease, causing the fewest possible adverse effects.
{"title":"Arsenic Trioxide: Pharmacological Applications","authors":"German Madrigal Redondo, M. F. Rojas Salas, Rolando Vargas Zúñiga, Daniela González Corrales, Celeste Ortega Monge, Pamela Ceciliano Porras, Mariana Cerdas Delgado, Jeison Montero Rivera","doi":"10.17533/udea.vitae.v30n1a349001","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n1a349001","url":null,"abstract":"Background: Arsenic trioxide is a chemical compound that has been used as a treatment for various diseases. Despite being potentially toxic, this compound has been used as a therapy to treat Acute Myeloid Leukemia and is being investigated as a possible treatment for different types of cancer. Objectives: The present review aims to describe the use and studies reported in the literature of Arsenic Trioxide as a possible therapeutic agent for Acute Myeloid Leukemia, Acute Promyelocytic Leukemia, Chronic Myeloid Leukemia, Multiple Myeloma, Myelodysplastic Syndrome, Hepatocellular Carcinoma, Lung Cancer, Neuroblastoma, Breast Cancer, Aplastic Hepatitis C, and HIV-1. Methods: A systematic review was conducted using databases (Elsevier, Google Scholar, PubMed) to compile documents published before December 2023. Results: Multiple pharmacological applications of arsenic trioxide have been reported to treat acute and chronic myeloid leukemia. Arsenic trioxide has been shown to inhibit angiogenesis, which helps treat multiple myeloma. Several studies have shown and suggested the effectiveness of arsenic trioxide as a treatment of hepatocellular carcinoma, lung cancer, neuroblastoma, prostate cancer, breast cancer, aplastic anemia, hepatitis C, and HIV-1.Conclusion: Despite potentially toxic effects, Arsenic compounds are therapeutic agents for multiple diseases, from syphilis to cancer. In recent years, more efficient ways have been investigated to deliver and find the specific dose to treat the disease, causing the fewest possible adverse effects.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86823905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-13DOI: 10.17533/udea.vitae.v30n1a349015
A. Cavenaghi-Altemio, G. Graciano Fonseca, Adriane Macedo, A. Piccoli
Background: There are few studies on the evaluation of meat from hybrid sorubins. Objective: Thus, the aim of this work was to evaluate the physical, chemical, microbiological and sensorial characteristics of fillets of Amazon and real hybrid sorubins. Method: Proximate composition, instrumental colour, water holding capacity, cooking losses and shear force were measured. Microbiological analyses of the fillets were carried out for Salmonella sp. and Staphylococcus aureus to ensure food safety of the judges during sensory analysis. Results: Hybrid sorubim fillets presented an excellent quality, being classified in category A (lipids below 5% and proteins between 15% and 20%). There was no significant difference (p>0.05) between the evaluated fillets for several parameter: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relation between water holding capacities and shear forces. Amazonian hybrid sorubim fillets were more accepted due to their lower intensity of red. However, there was no sensorial difference between the hybrids, and both had an acceptance rate above 80%. Conclusion: It was concluded that the hybridization does not alter the sensory characteristics of the fish fillets.
{"title":"Characterization of fillets of Amazon and real hybrid sorubins","authors":"A. Cavenaghi-Altemio, G. Graciano Fonseca, Adriane Macedo, A. Piccoli","doi":"10.17533/udea.vitae.v30n1a349015","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n1a349015","url":null,"abstract":"Background: There are few studies on the evaluation of meat from hybrid sorubins. Objective: Thus, the aim of this work was to evaluate the physical, chemical, microbiological and sensorial characteristics of fillets of Amazon and real hybrid sorubins. Method: Proximate composition, instrumental colour, water holding capacity, cooking losses and shear force were measured. Microbiological analyses of the fillets were carried out for Salmonella sp. and Staphylococcus aureus to ensure food safety of the judges during sensory analysis. Results: Hybrid sorubim fillets presented an excellent quality, being classified in category A (lipids below 5% and proteins between 15% and 20%). There was no significant difference (p>0.05) between the evaluated fillets for several parameter: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relation between water holding capacities and shear forces. Amazonian hybrid sorubim fillets were more accepted due to their lower intensity of red. However, there was no sensorial difference between the hybrids, and both had an acceptance rate above 80%. Conclusion: It was concluded that the hybridization does not alter the sensory characteristics of the fish fillets.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86336857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-06DOI: 10.17533/udea.vitae.v30n1a349519
A. Hosseini, Fahimeh Pazhouhandeh
Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fiber, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying fruit juice industry by-products in the bakery. Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production. Methods: Apple peels and pulp, separately produced as residual wastes of juicing, were dried for 3 hours in the oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physic-chemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: Different levels of APE and APU powders (10, 20, and 30 %) were used to enrich the cakes. Wheat flour’s ash, fat, water, and oil absorption capacity were lower than APU and APE, whereas the moisture, protein, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p<0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p>0.05) in overall acceptance compared to the control sample. Conclusion: The results of this research demonstrated that a partial replacement of wheat flour with apple pulp and peel significantly increased the dietary fiber, especially insoluble fiber, compared to the control sample. Apple pulp powder and apple peel powder have the potential for use in cake making as a good source of dietary fiber.
{"title":"Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties","authors":"A. Hosseini, Fahimeh Pazhouhandeh","doi":"10.17533/udea.vitae.v30n1a349519","DOIUrl":"https://doi.org/10.17533/udea.vitae.v30n1a349519","url":null,"abstract":"Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fiber, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying fruit juice industry by-products in the bakery.\u0000Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production.\u0000Methods: Apple peels and pulp, separately produced as residual wastes of juicing, were dried for 3 hours in the oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physic-chemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe.\u0000Results: Different levels of APE and APU powders (10, 20, and 30 %) were used to enrich the cakes. Wheat flour’s ash, fat, water, and oil absorption capacity were lower than APU and APE, whereas the moisture, protein, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p<0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p>0.05) in overall acceptance compared to the control sample. \u0000Conclusion: The results of this research demonstrated that a partial replacement of wheat flour with apple pulp and peel significantly increased the dietary fiber, especially insoluble fiber, compared to the control sample. Apple pulp powder and apple peel powder have the potential for use in cake making as a good source of dietary fiber.","PeriodicalId":51213,"journal":{"name":"Vitae","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84804610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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