Cecilia Gallardo

Photoprotective Potential of Baccharis antioquensis (Asteraceae) as Natural Sunscreen.

In the quest for new natural agents of photoprotection, we evaluated the photoprotective and antioxidant activity of B. antioquensis leaf extracts as well as its phenolic composition. The methanolic extract treated with activated carbon showed the highest absorption coefficients for UVA‐UVB radiation, as well as an antioxidant capacity comparable to butylated hydroxy toluene. Furthermore, the formulation containing this extract showed suitable sensorial and photostable characteristics for topical use, and significant values of UVAPF, critical wavelength (λc), UVA/UVB ratio and sun protection factor (5.3, 378 nm, 0.78 and 9.1 ± 0.1, respectively). In addition, three glycoside derivatives of quercetin, a kaempferol glycoside and a derivative of caffeic acid were the main polyphenolic compounds identified. These results demonstrate the potential of B. antioquensis extracts to be used as active components of novel, natural sunscreens.

Novel In Vitro Antioxidant and Photoprotection Capacity of Plants from High Altitude Ecosystems of Colombia

Currently, plants have gained widespread interest as a source of natural sunscreen. Specifically, plants from high altitude ecosystems are exposed to high UVR levels; therefore, they must produce an adaptive chemical response. The aim of this study was to evaluate the photo‐protection and antioxidant capacity in vitro of nine plants from high altitude ecosystems in Antioquia, Colombia (Sphagnum meridense, Calamagrostis effusa, Lycopodiella alopecuroides, Morella parvifolia, Baccharis antioquensis, Pentacalia pulchella, Castilleja fissifolia, Hesperomeles ferruginea and Hypericum juniperinum). B. antioquensis and P. pulchella extracts showed the best results over a broad spectrum UVA‐UVB with antioxidant capacity in vitro. However, B. antioquensis extracts presented the highest absorption coefficient in UVB‐UVA range among plants under study. Furthermore, the gel formulation containing the crude extract of B. antioquensis showed significant values of UVAPF, UVA/UVB ratio, critical wavelength (λc) and SPF (3, 0.78 380 nm and 4.73 ± 0.26; respectively), indicating interesting photostability and antiradical capacities. All of these properties could be improve in order to satisfy the requirements for broad‐spectrum UVB/UVA protection. Finally, P. pulchella and B. antioquensis extracts could be a potential source of a new natural sunscreen compounds with photostable and antiradical properties.

In vitro photoprotection and antioxidant capacity of Sphagnum meridense extracts, a novel source of natural sunscreen from the mountains of Colombia

Abstract Excessive ultraviolet radiation can cause skin cancer and related health problems in humans. Traditionally, organic and inorganic sunscreens have been used to minimize these effects. Besides, some phenolic compounds present in plants play an important role as photoprotectors. Sphagnum meridense (L), found in Colombia, is continuously exposed to sunlight on high mountain ecosystems. In this work, we evaluated the potential of S. meridense extracts to be applied as UVA-UVB filter in cosmetic formulations and its antioxidant capacity. The mixture acetone-37% hydrochloric acid (1%, v/v) showed the best polyphenol content and UVA-UVB absorption coefficient. These extracts also exhibited promissory UVAPF values, UVA/UVB ratio, critical wavelength (λc) and antioxidant capacity in vitro, comparable to that of conventional sunscreens.

Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia

The physicochemical, compositional and functional properties of flour from green plantains (Musa acuminata) of the large green plantain variety, oyster mushrooms (Pleorotus ostreatus), pineapple peel (Ananas comosus) of the ‘apple pineapple’ variety, yellow peas (Pisum sativum), chickpeas (Cicer arietinum), whole grain rice (Oryza sativa), whole grain corn (Zea mays) and whole grain white quinoa (Chenopodium quinoa) were evaluated by using one-way analysis of variance, Pearson correlations and principal component analysis chemical composition of the eight flours, statistically differed (p < 0.05). Oyster mushroom and yellow pea flours had the greatest protein content (28.92 and 21.02%, respectively), whereas the pineapple peel, peas and corn stood out for their high contents of Fe and Zn. All flours exhibited emulsifying and foaming activities, while hydration and interfacial properties showed statistically significant negative correlations. There was a clear relationship between levels of protein and carbohydrates and gelation and syneresis phenomena in thermally treated flour suspensions. According to principal component analysis of functional, physicochemical and compositional properties, flours were classified into five groups of raw materials: (1) yellow peas, (2) chickpeas, rice, corn and quinoa, (3) green plantain, (4) pineapple peel and (5) oyster mushrooms. Results are promising to formulate mixes and composite flours for fortification and/or enrichment of food products by using different technological processes.