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HYBRID EVENT
September 16-18, 2024 | Rome, Italy
FAT 2023

Evaluation of the isobologram method for the assessment of mixtures based on black currant leaves

Monika Staszowska Karkut, Speaker at Food Science Conferences
University of Life Sciences, Poland
Title : Evaluation of the isobologram method for the assessment of mixtures based on black currant leaves

Abstract:

The polyphenols are the substances commonly found in plants and occurs in plant derived food. They may exhibit synergistic properties, contributing to potential health benefits. Blackcurrant leaves contain unique quercetin derivatives whose contribute to anti-inflammatory, antiviral and antiseptic effects. Traditional medicine uses blackcurrant extracts to treat various diseases, including cancer. Currently, there are many clinical studies that confirm the positive effect of this plant on health and usefulness in the treatment of heart, brain and kidney diseases. The aim of the study was to evaluate the interaction of compounds contained in a mixture of blackcurrant leaf extract and four plants. Antioxidant activity was determined  and IC50 of individual extracts prepared from black currant leaves, willowherb, sweet pepper, chokeberry leaves and elderberry flower and mixtures of two, three, four and five-component plants were  determined. Partial inhibitory concentrations (FIC) for individual components of the mixture and the impact factor (I) were also determined. On the basis of the value I, the power of interaction between individual herbs was determined. For the selected two-component mixture, the antioxidant activity for several concentrations was evaluated. A synergistic effect was noted for one of the concentrations. It was found that the antiradical activity of black currant leaves in a mixture with elderberry or willowherb  decreases/increases depending on the proportion of ingredients in the mixture. The isobologram method made it possible to determine the interaction of black currant leaves with elderberry and fireweed flowers as generally antagonistic or additive.

Biography:

Monika Staszowska-Karkut studied Analytical Chemistry at the Maria Skłodowska- Curie University in Lublin and completed her master's degree in 2013. Then she received an internship at the Institute of Agrophysics, which is a scientific unit of the Polish Academy of Sciences. In 2015, she started working as an assistant at the University of Life Sciences in Lublin, Faculty of Food Sciences and Biotechnology. In his research work, he deals with compounds of plant origin.

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