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Neuroprotective effect of Mauritia flexuosa on a unilateral 6-OHDA-induced Parkinson’s disease in rats
(Universidad Nacional de Colombia::will be referenced::ROR-ID, 2024-01-01)
Parkinson’s disease (PD) is a neurodegenerative disorder characterized by motor and cognitive impairments, primarily due to the progressive loss of dopaminergic neurons in the substantia nigra. While there is currently no treatment to halt neuronal loss, evidence suggests that a diet rich in antioxidants may mitigate oxidative stress and disease progression. Aims: This study sought to investigate the neuroprotective effects resulting from the oral administration of ethanolic extract of Maurita flexuosa over a 21-day period, at doses of 1 mg/kg, 10 mg/kg, and 100 mg/kg. Methods: Initially, antioxidant activity assays revealed significant levels of various antioxidants, including β-carotene, gallic acid equivalent, and quercetin. A PD animal model was then induced via stereotaxic injection of 6-hydroxydopamine (6-OHDA) into the striatum, with apomorphine-induced rotation tests used for model validation. Motor behavior assessments were performed using open field tests and beam walking tests. Results: The open field test indicated improved motor behavior in the 1 mg/kg group compared to the 6-OHDA group. However, neurohistological analysis via Western blot testing revealed potential neurotoxic effects associated with the 100 mg/kg treatment dose. Conclusions: Chronic administration of 1 mg/kg of ethanolic extract of Maurita flexuosa over 21 days demonstrated potential improvements in locomotion in a 6-OHDA-induced PD model. Nonetheless, a notable limitation of the study lies in the 6-OHDA model’s failure to induce the expected level of damage in the striatum and substantia nigra, achieving only 29% damage, whereas a total PD model typically requires 70% damage for optimal replication.
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Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C
(Multidisciplinary Digital Publishing Institute (MDPI), 2025)
The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) and vitamin C (VC). The experimental design used was simplex-centroid mixtures, and maximization was achieved using response Surface methodology (RSM). The bioactive content of TPC and VC was measured using the Folin–Ciocalteu method and the dichlorophenol indophenol method, respectively; sensory evaluation was conducted with 100 panelists on a continuous scale acceptability primer (0-10 points). The RSM results indicated that the optimum formulation was obtained with: OJ = 79.8 mL, LJ = 5.7 mL and GJ = 4.37 mL, yielding maximum values of OA = 6.81 points, TPC = 14.64 mg GAE/100 g and VC = 32.3 mg/mL. The optimized beverage presented a free radical scavenging capacity of 65.72% (DPPH method). The regression models were validated and significantly (p < 0.05) predicted sensory acceptability, total phenolic compounds and vitamin C content. The development of this beverage and its potential application in the food industry is attractive due to its high sensory acceptability and bioactive content.
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Optimisation of the microwave-assisted extraction process of bioactive compounds with antioxidant activity from cocoa pod husk (Theobroma cacao L.)
(Routledge, 2026)
Cocoa pod husk (CPH), an agro-industrial by-product with disposal and cost challenges, was valorised by optimising microwave-assisted extraction to efficiently recover antioxidants, supporting SDGs 9, 12 and 13 through sustainable green technologies.
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