A5059915849- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Meat and Animal Product Quality
- Metabolomics and Mass Spectrometry Studies
- Microbial Metabolites in Food Biotechnology
- Horticultural and Viticultural Research
- Enzyme Production and Characterization
- Analytical Chemistry and Sensors
- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Analytical Chemistry and Chromatography
- Advanced Chemical Sensor Technologies
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Coffee research and impacts
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Catalysis and Immobilization
- Water Quality Monitoring and Analysis
- Fungal Biology and Applications
- Insect and Pesticide Research
- Marine Sponges and Natural Products
- Analytical chemistry methods development
- Bee Products Chemical Analysis
University of the Basque Country
2006-2023
Centro de Estudios e Investigaciones Técnicas de Gipuzkoa
2007
Cordoba University
1999
The aim of this work was to find the effect polyphenolic compounds in Basque ciders on following parameters: antioxidant activity, browning, protein-precipitating capacity, turbidity and reduction potential. These five parameters are highly important, as they affect taste, visual aspect preservation cider, mainly related compounds.Procyanidin B1 procyanidin B2 showed a significant positive activity. p-Coumaric acid, (-)-epicatechin hyperin had capacity. Tyrosol negative potential.Procyanidin...
The aim of this study was to evaluate the influence two factors — pressing (with either a traditional or pneumatic press) and vat material (stainless steel chestnut wood) on global parameters volatile acidic compounds ciders throughout their fermentation in relation micro-organism levels. A complete factorial design with applied samples were taken at five stages cider fermentation. In each stage, 21 measured by standard methods, HPLC, GC, enzymatic microbiological techniques. Analysis...
Changes in composition of seven Basque cider apples ( Malus x domestica Borkh.) varieties were studied for 5 weeks before harvesting, while the still on tree. The evolution 21 parameters was measured. Special emphasis made sugars, acidity and total phenolic compounds, responsible, respectively, sweet, acid bitter taste their juices. whole data throughout ripening process are given. Correlation analysis used to verify usefulness polyphenol index (absorbance at 280nm) estimating content apple...
This work reports the evolution of polyphenolic compounds content during cidermaking process in Basque Country (Northern Spain). Fourteen monovarietal musts were obtained throughout three seasons (13 different, one repeated) using different apple cultivars from Country. Monovarietal used to cover a wide range and introduce variability. These fermented matured obtain 14 ciders. The was monitored 6–8 months by measuring profile with an HPLC method 4 or 5 samplings. Chlorogenic acid,...
The low field region (5.8−9.0 ppm) corresponding to aromatic protons and the 1.8−3.0 ppm of 1H NMR spectra were used for characterization chemometric differentiation 52 apple juices obtained from six cider varieties. data set consisted 14 integrated areas resonances acids phenolic compounds. Multivariate procedures based on hierarchical cluster discriminant analysis performed selected signals determine whether it was possible distinguish different juices. Cluster able satisfactorily classify...
Some lactic acid bacteria (LAB) strains isolated from alcoholic beverages are able to produce exopolysaccharides (EPS). The present work focuses on the physico-chemical characterization of heteropolysaccharides (HePS) produced by Liquorilactobacillus sicerae CUPV261T (formerly known as Lactobacillus sicerae) and Secundilactobacillus collinoides CUPV237 collinoides) cider. Genome sequencing assembly enabled identification at least four putative HePS gene clusters in each strain, which...
Acrolein occasionally appears in cider, completely spoiling its quality due to bitter taste. It is crucial detect it the early steps, before taste severely affected, apply appropriate treatment. A simple and rapid analytical method determine this compound cider therefore desirable. In work, a quantitative determination of acrolein proposed using proton nuclear magnetic resonance technique (1H NMR). produces doublet signal spectrum at 9.49 ppm, whose area used concentration compound....
The contribution of the individual polyphenols Basque cider to antioxidant activity and browning has been determined. Nineteen monovarietal musts were obtained using different varieties apples throughout three seasons. Fermentation these was monitored 4 or 5 samplings, until their transformation into cider. Partial least squares regression done relate with parameters studied. which contributed most chlorogenic acid, 4-p-coumaroylquinic (−)-epicatechin, phloretin 2′-O-xyloglucoside...