A5091841492- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Antioxidant Activity and Oxidative Stress
- Water Resource Management and Quality
- Horticultural and Viticultural Research
- Arsenic contamination and mitigation
- Postharvest Quality and Shelf Life Management
- Fermentation and Sensory Analysis
- Essential Oils and Antimicrobial Activity
- Plant Water Relations and Carbon Dynamics
- Plant Physiology and Cultivation Studies
- Leaf Properties and Growth Measurement
- Irish and British Studies
- Spectroscopy and Chemometric Analyses
- Literature, Culture, and Aesthetics
- Walter Benjamin Studies Compilation
- Greenhouse Technology and Climate Control
- Selenium in Biological Systems
- Philosophical and Cultural Analysis
- Plant biochemistry and biosynthesis
- Heavy metals in environment
Universidad de La Laguna
2007-2021
Universidad Europea del Atlántico
2019-2020
Park Foundation
2014-2016
Olive oils have been shown to be more resistant oxidation than other vegetable fats, mainly due their fatty acid (FA) profile which is rich in oleic and high content of antioxidants, principally phenols tocopherols. This has situated virgin olive (VOOs) among the fats nutritional quality. However, it important stress that oil's commercial category (olive oil, extra-virgin oil), variety source plant, extraction-conservation systems all decisively influence concentration these antioxidants...
Concentrations of antioxidant compounds (total phenolic compounds, free hydroxycinnamic acids, and lycopene) color parameters (a*, b*, L*) were determined in 167 tomato samples belonging to five cultivars (Dorothy, Boludo, Dunkan, Dominique, Thomas) produced on the island Tenerife. Chlorogenic, caffeic, p-coumaric, ferulic acids identified quantified samples. Chlorogenic acid had highest mean concentration, whereas p-coumaric was not detected almost half The cultivar, cultivation method,...
A study was made of how water status (rainfed vs. irrigated) and crop load (no cluster thinning thinning) can together affect the grapes Vitis vinifera cv. Tempranillo vines growing in a semiarid zone Extremadura (Spain). The were monitored at different stages ripening, measuring peroxidase (POX) superoxide dismutase (SOD) antioxidant activities phenolic content (flavonoids phenylpropanoids), with other parameters. irrigation regime adjusted to provide 100% evapotranspiration (ETc). findings...
Abstract Tomato ( Solanum lycopersicum Mill) is an important crop in terms of its economic and nutritional value. Many factors, including cultivar, climate, geography, geochemistry, agricultural practice, can affect nutrient concentrations. An HJ‐biplot study was performed to examine the effects cultivar (Dorothy, Boludo, Dominique, Thomas, Dunkan), practices, climatic their interactions. Significant differences were analyzed using a one‐way ANOVA. All samples collected assayed at same...
The phenolic composition and content of olive fruit are some the attributes that determine oil quality. This depends on variety, cultivation system, fruit's ripeness. study considered two varieties (Manzanilla Morisca), under water regimes (irrigated rainfed), harvested at three stages maturation (S1, S2, S3), over consecutive campaigns (2011, 2012, 2013). accumulation phenols in was found to depend only stage ripeness, while flavonoid phenylpropanoid contents depended also variety regime....
The objective of this work was to analyse, using a time series analysis, the effect water regime for two cultivars at three stages ripeness, during consecutive years. Fruit and oil yield; O2- production NADH oxidation activities; polyphenol oxidase (PPO), superoxide dismutase (SOD) peroxidase (POX) total phenols, flavonoid phenylpropanoid glycoside content; antioxidant capacity (FRAP) were determined. All these parameters found depend on variety, irrigation year. results showed that fruit...