Comparison of the Antioxidant Properties of Green Macroalgae from Diverse European Water Habitats by Use of Several Semi-Quantitative Assays.

Nowadays, algae are becoming more and more popular as a food group rich in nutrients, cosmetic raw materials full of antioxidants or valuable dietary supplements. They are of interest for the industry because they are found almost all over the world, in all climatic zones, both in fresh and salt waters. The aim of this study was to take a broad look at green algae (Chlorophyta) and to show how large the variability of the content of active compounds may depend on the species and the place and time of sample collection.

Phenol-rich alternatives for Rosa x damascena Mill. Efficient phytochemical profiling using different extraction methods and colorimetric assays.

Damask rose is a well-established, abundant source of phytochemicals, as well as economically important essential oil-however, its cultivation is demanding and costly. In this paper, extracts from four raw plant materials-Salvia officinalis, Sambucus nigra, Matricaria chamomilla, Calendula officinalis, known to be rich in phenolic compounds, but also far easier to cultivate-were directly compared to those obtained from Rosa × damascena Mill. By combining diverse extraction methodologies (in a Soxhlet apparatus, ultrawave-assisted and microwave-assisted, using supercritical CO) and complementary in vitro assays (radical scavenging, iron reducing, Folin-Ciocalteau and Al complexation), it was possible to conveniently approximate and compare the phytochemical portfolios of those diverse plants.

Sweet surfactants I: Fatty acid esters of sucralose.

Surface active agents derived from the non-toxic sweetener sucralose and fatty acids of different chain length were synthesized. Obtained compounds were characterized chemically and with regard to their properties as emulsifying agents, antimicrobial preservatives and fat-soluble sweeteners. Results show that sucralose-fatty acid esters are possible multi-purpose additives, compatible with both cosmetic and edible emulsions, as well as purely oil-based, waterless formulations.