A5072984713- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Saffron Plant Research Studies
- Biochemical and biochemical processes
- Wine Industry and Tourism
- Plant biochemistry and biosynthesis
- Essential Oils and Antimicrobial Activity
- Dye analysis and toxicity
- Spectroscopy and Chemometric Analyses
- Edible Oils Quality and Analysis
- Botanical Research and Applications
- Flavonoids in Medical Research
- Analytical Chemistry and Chromatography
- Pesticide Residue Analysis and Safety
- Advanced Chemical Sensor Technologies
- Postharvest Quality and Shelf Life Management
- Insect and Pesticide Research
- Meat and Animal Product Quality
- Plant responses to elevated CO2
- Biochemical Analysis and Sensing Techniques
- Analytical chemistry methods development
- Plant Stress Responses and Tolerance
- Phytochemical and Pharmacological Studies
- Phytochemistry and Biological Activities
University of Castilla-La Mancha
2015-2024
Gobierno de La Rioja
2011
Universidad Publica de Navarra
2009
Universidad de Murcia
1999
Vine-shoots are an important waste in all viticulture areas that should be re-used with innovative applications. The aim of this work was to produce Airén vine-shoot aqueous extracts by four solid–liquid extraction techniques such as conventional (CSLE), dynamic (SLDE-Naviglio), microwave (ME), and pressurized solvent (PSE). Their chemical composition studied terms phenolic, volatile, mineral compounds. highest concentrated corresponded CSLE SLDE-Naviglio, independent the conditions tested....
The aim of this work was to study the evolution amino acids and ammonium during grape ripening evaluate its application differentiate varieties cultivated systems (organic nonorganic). For purpose, Monastrell, Syrah, Merlot, Petit Verdot grapes produced using conventional agriculture Monastrell organic agriculture, collected two consecutive harvests at different stages ripening, were studied. These years harvest very climatic years; even so, presented similar qualitative compositions....
The stir bar sorptive extraction (SBSE) technique is used to determine volatile constituents in Monastrell grapes. method proposed involves a maceration step lasting 2 h and sorption time of 6 h. coefficients variation obtained were <4% the case compounds <2% for internal standard. behavior volatiles during grape ripening was studied, 34 determined, among which geranyl acetone, butyrate, farnesol, bicycloterpene, tentatively identified as 6-methylene[3.1.0]byciclohexane, recorded first this...
ABSTRACT A method for simultaneous identification and quantification of crocins picrocrocin by HPLC‐DAD in aqueous extracts saffron spice was used. The coefficients variation obtained were lower than 10% a majority the picrocrocin. These substances are not found as standard compounds, this reason it necessary to obtain response factor each compound collecting fractions chromatographic peak using molar absorpitivity. This can be used only determination but also adulteration detection with...
Vine-shoots post-pruning storage time revealed an important stilbenes accumulation, but there are no studies with other minor metabolites. For this reason, the evolution of non-volatile phenolic and volatile compounds two vine-shoot cultivars (Airén Cencibel) after 1, 3 6 months was studied. Significant differences among were observed, making a total average content 2 g/kg in Airén 1.6 Cencibel, being fraction most abundant. The highest accumulation observed storage. Especially significant...
Olive leaves are rich in phenolic compounds, which give them antioxidant properties that associated with a lower incidence of disease. Therefore, the aim this work was to determine content, activity, and toxicity aqueous extracts olive main Spanish Greek cultivated wild genotypes. For these purposes, ‘Picual’ ‘Arbequina’ from Spain ‘Koronoeiki’ ‘Kalamon’ Greece were collected, as both countries. The genotypes analyzed by HPLC-DAD, DPPH·, ABTS·+ Folin–Ciocalteu, Microtox® methods also used....
Volatile compounds from a commercial aqueous oak extract application to white Verdejo grapevines at veraison have been studied. Treated grapes under two types of formulation (25% and 100%) analyzed the optimum maturation time, winemaking was then subsequently carried out. The volatile were by stir bar sorptive extraction−gas chromatograpy−mass spectrometry. results suggest that after grapevine treatments, store volatiles in form nonvolatile precursors, some are released during process,...
A low-temperature prefermentative maceration process was used on Monastrell rosé wines to increase color stability and improve extraction of polyphenol aroma compounds. Two commercial enzymatic treatments were used, an endozym contact pellicure (ECP), applied during help extract polyphenols, cultivar (EC), after fermentation release aromas. There four macerated wines: wine with no added enzymes; made ECP; EC; both treatments. control unmacerated grapes. Color, polyphenols compounds monitored...