A5082562216- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Antioxidant Activity and Oxidative Stress
- Free Radicals and Antioxidants
- Coffee research and impacts
- Tea Polyphenols and Effects
- Fatty Acid Research and Health
- Heavy Metals in Plants
- Food Chemistry and Fat Analysis
- Essential Oils and Antimicrobial Activity
- Natural Antidiabetic Agents Studies
- Spectroscopy and Chemometric Analyses
- Nutritional Studies and Diet
- Microbial Metabolites in Food Biotechnology
- Genomics, phytochemicals, and oxidative stress
- Food composition and properties
- Seaweed-derived Bioactive Compounds
- Diet and metabolism studies
- Cholesterol and Lipid Metabolism
- Dye analysis and toxicity
- Advanced Glycation End Products research
- Biochemical Analysis and Sensing Techniques
- Natural Products and Biological Research
- Complementary and Alternative Medicine Studies
- Advanced Chemical Sensor Technologies
Instituto de Ciencia y Tecnología de Alimentos y Nutrición
2016-2025
Consejo Superior de Investigaciones Científicas
2015-2024
Institute of Food Science
2012-2019
Universidad de Salamanca
1998-2015
Hospital Universitario La Paz
2014-2015
Norwich Research Park
2010-2013
Quadram Institute
2010-2013
Andalusian Institute of Agricultural and Fisheries Research and Training
2005-2009
Instituto de la Grasa
2001-2008
Universidad de Sevilla
2001-2008
A simple analytical method for the quantitative determination of phenols, flavones, and lignans in virgin olive oils was developed. The polar fraction isolated from small amounts oil sample (2.5 g) by solid-phase extraction (SPE) using diol-phase cartridges, extract analyzed reversed-phase HPLC coupled with diode array UV detection. Chromatographic separation pinoresinol, cinnamic acid, 1-acetoxypinoresinol achieved. Repeatability (RSD < 6.5%), recovery (> 90%), response factors each...
Abstract The aim of this work was to investigate the response antioxidant defense system two oxidative stressors, hydrogen peroxide and tert ‐butyl hydroperoxide, in HepG2 cells culture. parameters evaluated included enzyme activity gene expression superoxide dismutase, catalase, glutathione peroxidase, reductase. Besides, markers cell damage stress evoked by stressors such as viability, intracellular reactive oxygen species generation, malondialdehyde levels, reduced concentration were...
The effect of acidity, squalene, hydroxytyrosol, aldehydic form oleuropein aglycon, hydroxytyrosyl acetate, tyrosol, homovanillic acid, luteolin, apigenin, α-tocopherol, and the mixtures hydroxytyrosol/hydroxytyrosyl hydroxytyrosol/tyrosol, hydroxytyrosol/α-tocopherol on oxidative stability an olive oil matrix was evaluated. A purified spiked with several concentrations these compounds and, then, subjected to accelerated oxidation in a Rancimat apparatus at 100 °C. Acidity, apigenin showed...
Abstract The bitterness of the main compounds identified in phenolic extract virgin olive ( Olea europaea L.) oils has been sensory‐tested. aldehydic form oleuropein aglycone (AOA) was responsible for this attribute. Correlations between sensory and concentrations secoiridoid derivatives, analyzed separately or different combinations, were obtained from varieties. best correlation corresponds to AOA content r =0.96; P =1.83×10 −17 ) concentration range 0.03 0.5 mmol/kg. ≥0.5 mmol/kg produce...
Antioxidant activities of lipophilic hydroxytyrosyl acetate, palmitate, oleate, and linoleate were compared with those hydroxytyrosol, α-tocopherol, butylhydroxytoluene (BHT) in both glyceridic matrix biological systems. Aliquots a spiked various concentrations antioxidant subjected to accelerated oxidation Rancimat apparatus operated at 90 °C. The relationships between induction time (IT) concentration (mmol/kg) presented by hydroxytyrosol similar. Hydroxytyrosol its esters showed greater...
Cocoa is a rich source of flavanols and procyanidin oligomers with antioxidative properties, providing protection against oxidation nitration. The present study investigated the potential protective effect polyphenolic extract from cocoa on cell viability antioxidant defenses cultured human HepG2 cells submitted to oxidative stress induced by tert-butylhydroperoxide (t-BOOH). Pretreatment 0.05−50 μg/mL (CPE) for 2 or 20 h completely prevented damage enhanced activity enzymes treatment...
Flavor and taste are sensorial attributes of virgin olive oil (VOO) highly appreciated by consumers. Among the organoleptic properties VOO, bitterness is related to natural phenolic compounds present in oil. Sensorial analysis official method evaluate VOO flavor bitterness, which requires specialized experts. Alternatively, methods based on physicochemical determinations could be useful for industry. The work presents a flow-injection system direct automatic determination total without prior...
Cocoa products present great health potential due to their high content of polyphenols, mainly flavanols. However, the antioxidant, anti-inflammatory and other effects regularly consuming cocoa seem depend on intake status consumer, etc. need be further clarified. A randomised, controlled, cross-over, free-living study was carried out in healthy ( n 24) moderately hypercholesterolaemic (>2000 mg/l, 20) subjects assess influence (4 weeks) two servings (15 g each) a product rich fibre...