A5081149645- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Animal Nutrition and Physiology
- Protein Hydrolysis and Bioactive Peptides
- Fermentation and Sensory Analysis
- Bee Products Chemical Analysis
- Biochemical effects in animals
- Postharvest Quality and Shelf Life Management
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Pharmacological Effects and Assays
- Sensory Analysis and Statistical Methods
- Horticultural and Viticultural Research
- Sperm and Testicular Function
- Veterinary Equine Medical Research
- Plant Gene Expression Analysis
- Plant Pathogens and Fungal Diseases
- Plant and Fungal Interactions Research
- Psidium guajava Extracts and Applications
- Botanical Studies and Applications
- Nuts composition and effects
- Dye analysis and toxicity
- Mycotoxins in Agriculture and Food
- Phytase and its Applications
- Rabbits: Nutrition, Reproduction, Health
Universidad de Extremadura
2014-2024
Universidad Politécnica de Madrid
2019
The first aim of the present work (study 1) was to analyze ethyl acetate, 70% acetone, and methanol extracts peel, pulp, seed from two avocado (Persea americana Mill.) varieties, namely, 'Hass' 'Fuerte', for their phenolic composition in vitro antioxidant activity using CUPRAC, DPPH, ABTS assays. Their antimicrobial potential also studied. Peels seeds had higher amounts phenolics a more intense than pulp. were rich catechins, procyanidins, hydroxycinnamic acids, whereas pulp particularly...
The volatile compounds generated in meat from Iberian and lean pigs after four different treatments (raw, refrigerated, cooked, refrigerated cooked meat) were analyzed. showed profiles. Methyl alcohols ketones (such as 2-ethyl-hexan-1-ol, 2-methyl-butan-1-ol, 3-methyl-butan-1-ol, 3-hydroxy-butan-2-one) the most representative because of degradation carbohydrates proteins together with Strecker pathway. Lipid-derived volatiles abundant meat. Meat pig breeds presented profiles, probably due to...
This study examined the relationship between protein and lipid oxidation impairment of water holding capacity (WHC), colour texture after frozen storage (20 weeks/−18 °C) subsequent processing (cooking, chilled storage) beef patties with increasing fat content (3, 20 35%). Various manifestations were found to occur during including, loss tryptophan fluorescence, carbonylation formation Schiff bases structures (SB). Patties higher underwent more intense as assessed by carbonyls SB,...
The effects of the addition avocado oil and a phenolic-rich peel extract on protein oxidation were studied in porcine patties subjected to cooking chilled storage. Protein was assessed by means tryptophan loss formation specific lysine products, such as α-aminoadipic semialdehyde (AAS), acid (AAA), Schiff bases. In present paper, quantitative data AAA are reported for first time food matrix. inhibited AAS, AAA, bases during subsequent antioxidant effect may respond protecting phenolic...
In the present study, water, ethanolic, and methanolic extracts from seven selected wild fruits originally Mediterranean area, namely, strawberry tree (Arbutus unedo L., AU), azarole (Crataegus azarolus CA), common hawthorn monogyna CM), blackthorn (Prunus spinosa PS), dog rose (Rosa canina RC), elm-leaf blackberry (Rubus ulmifolius Schott, RU), rowan (Sorbus aucuparia SA), were analyzed for total amount profile of phenolic compounds in vitro antioxidant activity against DPPH ABTS radicals...
Pomegranate supplemetation decreased fat depots, counteracted the dyslipidemia caused by fructose and improved markers of liver injury. Microbial metabolites from pomegranate may be responsible for these health benefits.
Lipids were extracted from ejaculated spermatozoa seven individual stallions to distinguish neutral lipids (NL) and polar (PL) determine their variation among relationship with sperm quality susceptibility lipid peroxidation. The isolated fatty acids correlated (membrane integrity, mitochondrial membrane potential (ΔΨm) expression of active caspases) the sensitivity plasma LPO. miristic (C14: 0), palmitic (C16: stearic (C18: 0) oleic 1n9) predominant NLs. Within phospholipid fraction,...
Summary The oxidative damage to proteins during processing of ready‐to‐eat chicken patties and its impact on the nutritional value texture properties product were assessed. effect cooking techniques (boiling, roasting grilling) microwave reheating (600 mW per 1 min) after 7 14 days cold storage (+4 °C) studied. Cooking methods had an ( P < 0.05) most protein oxidation parameters, including depletion tryptophan, thiols, carbonylation formation cross‐links. Overall, succeeding chilled led...
Pomegranate (Punica granatum L.) is a well-known source of bioactive phenolic compounds such as ellagitannins, anthocyanins, and flavanols. Punicalagin, one the main constituents pomegranate, needs to be biodegraded by bacteria yield metabolites medicinal interest. In this work, we tested 30 lactic acid (LAB) their capacity transform punicalagin from punicalagin-rich pomegranate extract into smaller molecules, namely, ellagic urolithins. These were identified quantified high-performance...