A5002153788- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Antioxidant Activity and Oxidative Stress
- Bee Products Chemical Analysis
- Essential Oils and Antimicrobial Activity
- Sensory Analysis and Statistical Methods
- Insect and Pesticide Research
- Postharvest Quality and Shelf Life Management
- Free Radicals and Antioxidants
- Biochemical Analysis and Sensing Techniques
- Plant biochemistry and biosynthesis
- Berry genetics and cultivation research
- E-Learning and Knowledge Management
- Meat and Animal Product Quality
- Spectroscopy and Chemometric Analyses
- Hibiscus Plant Research Studies
- Psidium guajava Extracts and Applications
- Heavy Metals in Plants
- Phytochemistry and Biological Activities
- Wine Industry and Tourism
- Biochemical and biochemical processes
- Proteins in Food Systems
- Higher Education Teaching and Evaluation
- Plant Physiology and Cultivation Studies
Universidad de Sevilla
2015-2024
Universidad de Huelva
1999-2011
Universidade de Santiago de Compostela
2005
Quadram Institute
2001
Norwich Research Park
2001
Instituto de Fermentaciones Industriales
2001
The mineral content and color characteristics of 77 honey samples were analyzed. Eighteen minerals quantified for each honey. Multiple linear regression (MLR) was used to establish equations relating the colorimetric CIELAB coordinates data. results obtained shown that lightness (L*) significantly correlated with S, Ca, Fe, As, Pb, Cd dark types (avocado, heather, chestnut, honeydew). For light brown (citrus, rosemary, lavender, eucalyptus, thyme), Cab* b* showed lower correlation honeys;...
Hydroxycinnamic acid content and ferulic dehydrodimer were determined in 11 barley varieties after alkaline hydrolysis. Ferulic (FA) was the most abundant hydroxycinnamate with concentrations ranging from 359 to 624 μg/g dry weight. p-Coumaric (PCA) levels ranged 79 260 weight, caffeic present at of <19 Among dehydrodimers that identified, 8-O-4'-diFA (73−118 weight), followed by 5,5'-diFA (26−47 8,5'-diFA benzofuran form (22−45 open (10−23 weight). Significant variations (p < 0.05) among...
In this study, foam mat drying was applied to Tommy Atkins mango. Using a multifactorial design, the effect of soy lecithin (L) and carboxymethylcellulose (CMC) used as stabilizers (0-1.50g/100g), well temperature (T) (53-87°C), on phenolic content antioxidant capacity mango were evaluated. Mango pulp contains antioxidant, such mangiferin, that can be utilized in foods enhance their functional properties. Our results indicated L T had negative effects (p<0.05) capacity, whereas CMC positive...
Due to the importance of authentication botanical and geographical origin honey, this document is focused on use phenols as potential chemical markers in an attempt distinguish characterize one non-floral honey types, oak (Quercus sp.) from other honeydew honeys produced regions. The development validation ultra-high-performance liquid chromatography with mass spectrometry detection enables identification 23 phenolic compounds 58 Spanish samples. proposed compounds, above all salicylic acid...
This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, expected actual liking. A commercial (COJ) was selected as a control, colour-modified juices were prepared by adding red or green food dyes (ROJ GOJ) that did not alter juice. series paired comparison tests performed 30 naive panellists determine influence colour sourness. Then, 100 consumers asked rate liking samples initially visual...
Twenty-four Spanish thyme honey samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OES). minerals quantified for each honey. The elements Al, As, Ba, Ca, Cr, Cu, Fe, K, Li, Mg, Mn, Na, P, Pb, S, Se, Si, Sr, and Zn detected in all samples; seven are very abundant (Ca, Si), six not (Al, Zn). Eleven of them trace (As, Cd, Co, Ni, Mo, V) at <1 mg kg-1. Classification honeys according to their origin (coast, mountains) was achieved by pattern recognition...
The phenolic composition of the extractable fraction Zalema grape pomace has been analyzed by HPLC-DAD-MS and consisted mainly flavanols flavonols (122.75 23.11 mg/100 g dry pomace, respectively). antioxidant activity determined in vitro FRAP, ABTS, ORAC assays (11.7, 34.9, 63.6 mmol Trolox equivalents (TE) per 100 respectively) vivo using model organism Caenorhabditis elegans . Cultivation C. media containing μg/mL extract increased survival worms submitted to thermally induced oxidative...