Artículos (Nutrición y Bromatología, Toxicología y Medicina Legal)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/26073

Examinar

Mostrando 1 - 20 de 530

Effects of a Diet of Allium Extract on Growth, Biochemistry, Metabolism, and Gut Microbiota of Rabbits (Oryctolagus cuniculus)
(Multidisciplinary Digital Publishing Institute (MDPI), 2024-12-09) Cascajosa Lira, Antonio; Pichardo Sánchez, Silvia; Baños, Alberto; Aguinaga-Casañas, María Arántzazu; Ricci, Andrea; Frabetti, Andrea; Barausse, Andrea; Jos Gallego, Ángeles Mencía; Cameán Fernández, Ana María; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Junta de Andalucía
The rabbit farming industry is growing due to the rising demand for healthy, sustainable meat. Rabbit meat’s nutritional benefits and low environmental impact appeal to health-conscious consumers. To enhance economic sustainability, efforts focus on reducing disease susceptibility and antibiotic use through improved biosecurity and natural additives, such as organosulphur compounds from Allium plants, which have shown promise in studies for boosting productivity and health. This study aimed to investigate the effects of PTSO supplementation on farm rabbits. Over and after a 76-day period, various parameters were assessed to measure the impacts on rabbit growth, health, biochemical parameters, muscle metabolism, and intestinal microbiota. The rabbit groups received either a control diet or a diet supplemented with Allium extract. The results showed significant improvements in growth performance for rabbits fed with Allium extract, including higher final weights, increased average daily gain (ADG), and lower mortality rates. A biochemical analysis revealed normal values for the parameters measured in the treated group. A muscle analysis evidenced the presence of a few metabolites of PTSO. A gut microbiota analysis indicated distinct differences between the control and treated groups, increasing the presence of some strains that can influence positively the growth of rabbits. This study highlights the potential benefits of PTSO supplementation for improving growth performance, health parameters, and gut microbiota composition in farm rabbits, suggesting its efficacy as a dietary additive.
Towards more Sustainable Cooking Practices to Increase the Bioaccessibility of Colourless and Provitamin A Carotenoids in Cooked Carrots
(Royal Society of Chemistry, 2024) Benítez González, Ana; Stinco Scanarotti, Carla Maria; Rodríguez Pulido, Francisco José; Vicario Romero, Isabel; Meléndez Martínez, Antonio Jesús; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER); Ministerio de Ciencia e Innovación (MICIN). España
The effect of different cooking methods (boiling, baking, steaming and microwaving) on the colour and texture of carrots, as well as on the bioaccessibility of carotenoids, was investigated in order to identify the more “sustainable cooking” methods. Cooking resulted in statistically significant increases in total carotenoid bioaccessibility, both with intensity and duration of treatments. In particular, significant increases in carotenoid bioaccessible content (CBC) were observed, ranging from 6.03-fold (microwave) to 8.90-fold (baking) for the most intense cooking conditions tested. Although the relative concentration of the colourless carotenoids (phytoene and phytofluene) in raw carrots is lower than that of provitamins A α- and β-carotene, the bioaccessible content of the colourless ones is much higher. From an energy consumption standpoint and considering samples with the same tenderness, the highest CBC values per kWh decreased in the order microwaving > baking > water cooking > steaming. Our findings are important to help combat vitamin A deficiency since increases of up to ∼40-fold and ∼70-fold in the CBCs of the vitamin A precursors α- and β-carotene, respectively, were observed. These results provide a basis for defining “sustainable cooking” as “cooking practices that optimize intensity, duration and other parameters leading to a more efficient use of energy to maximize the bioavailability of nutrients and other beneficial food components (such as bioactives) while ensuring food appeal and safety”.
Microcystin-degrading Bacteria Reduce Bioaccumulation in Fragaria Vulgaris and Enhance Fruit Yield and Quality
(Springer, 2024) Haida, Mohammed; Khalloufi, Fatima El; Essadki, Yasser; Alexandrino, Diogo A.M.; Mugani, Richard; Hejjaj, Abdessamad; Campos, Alexandre; Vasconcelos, Vitor; Carvalho, Maria F.; Díez-Quijada Jiménez, Leticia; Cameán Fernández, Ana María; Oudra, Brahim; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
In Morocco, red fruit production has thrived, primarily utilizing hydroponic methods to control crops, increase fruit yield and quality, and avoid soil-related problems. However, the irrigation of these expansive hydroponic farms relies heavily on water sourced from dams, many of which are contaminated with Microcystins (MCs). To address this contamination issue, ongoing research is focused on discovering effective and cost-efficient biological solutions for eliminating MCs. In this study, we isolate and identify bacterial strains capable of degrading MCs, evaluate the rate of degradation, and investigate how soil inoculated with these bacteria affects the accumulation of MCs in plant tissue. The partial 16S rRNA analyses of three bacterial sequences were conducted, identifying them through NCBI as follows: Ensifer sp. (B1) isolated from soil, Shinella sp. (B2) from a cyanobacterial bloom, and Stutzerimonas sp. (B3) from water. These bacteria exhibited the ability to degrade MCs, with approximately 34.75%, 73.75%, and 30.1% of the initial concentration (20 µg/L) being removed after a 6-day period for B1, B2, and B3, respectively. Moreover, strawberry plants were cultivated hydroponically in a greenhouse for a duration of 90 days. These plants were subjected to extracts of cyanobacteria containing 10 and 20 µg/L of Microcystins (MC), as well as water from an artificial lake contaminated with MC, both with and without the presence of isolated bacterial strains. Among these strains, Shinella sp. exhibited the highest efficacy in mitigating MC accumulation. Specifically, it resulted in a reduction of approximately 1.159 µg of MC per kilogram of root dry weight, leading to complete elimination in the leaves and fruits. The findings also indicated that the inoculation of perlite with the three MC-degrading bacterial strains significantly enhanced growth, photosynthetic pigments, yield, biochemical constituents, and quality attributes of strawberries (p ≤ 0.05). These promising outcomes suggest the potential of this approach for addressing the adverse impacts of crops irrigated with MC-contaminated water in future agricultural practices.
Effect of the Addition of Protein Hydrolysates from Grape Seed Meal Residue to Red Wines in Warm Regions in the Stabilization Stage
(Academic Press, 2024) Mora Garrido, Ana Belén; Escudero Gilete, María Luisa; González-Miret Martín, María Lourdes; Heredia Mira, Francisco José; Cejudo Bastante, María Jesús; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; European Commission (EC). Fondo Europeo de Desarrollo Regional (FEDER)
The effect of adding protein hydrolysates from defatted grape seed meals, a residue of the grape pomace industry, on the improvement of color stabilization of Syrah wines in warm climates was evaluated. Factors such as the type of raw material, the hydrolysis time, and the doses of protein hydrolysate were assessed. Hydrolysates were added to the wines at the stabilization stage and scrutinized over five months focusing on the polyphenolic composition, copigmentation and polymerization, as well as color by differential tristimulus colorimetry. The addition of 3 g/L protein hydrolysates from 1-h hydrolysis depicted a color stabilization effect, leading to higher values of chroma (C*ab), phenolic compounds (benzoic acids and flavan-3-ols), and copigmentation, although assuming a slightly more aged-related tonality. These data obtained provide an interesting insight, not reported so far, on the use of this oenological alternative to avoid common color losses of red wines elaborated in warm climate.
The Smartphone as an Economical and Reliable Tool for Monitoring the Browning Process in Sparkling Wine
(Elsevier, 2017) Pérez Bernal, Juan Luis; Villar Navarro, Mercedes; Morales Gómez, María Lourdes; Úbeda Aguilera, Cristina; Callejón Fernández, Raquel María; Universidad de Sevilla. Departamento de Química Analítica; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Comisión Nacional de Investigación Científica y Tecnológica (CONICYT). Chile; Junta de Andalucía
A fast, reliable colorimetric method based on colour measurements obtained from digital images of sparkling wine to study wine browning is proposed. Digital images were obtained, using a smartphone camera and a diffuse light source as the measurement device and, in order to isolate external influences, a suitable blackbox. Images in Red Green and Blue (RGB) colour space were splitted into the three basic channels (R, G, and B) and their values were used to monitor the browning process. Four sparkling Cava wines were monitored during an accelerated browning process. Results showed that while the Red and Green channels remained almost constant, the browning process affected primarily the Blue channel, decay being time-dependent. The Blue channel decay (%Bt) percentage over time is proposed as a new quality marker. This value had a high correlation with absorbance at 420 nm and 5-hydroxymethyl-2-furfural contents. These latter are the most usual markers of wine browning and the results obtained show that %Bt is a good browning descriptor. The advantages of the proposed methodology are single-step multiple samples analysis, affordable instrumentation and the fact that sample preparation is not required.
Assessment of the Effects of Anatoxin-a In Vitro: Cytotoxicity and Uptake
(Multidisciplinary Digital Publishing Institute (MDPI), 2024-12-13) Plata Calzado, Cristina; Prieto Ortega, Ana Isabel; Cameán Fernández, Ana María; Jos Gallego, Ángeles Mencía; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia, Innovación y Universidades (MICINN). España
Anatoxin-a (ATX-a) is a cyanotoxin whose toxicological profile has been underinvestigated in comparison to other cyanotoxins such as microcystins (MCs) or cylindrospermopsin (CYN). However, its wide distribution, occurrence, and toxic episodes justify more attention. It is classified as a neurotoxin, but it has also been reported to affect other organs and systems. Thus, the aim of this study was to establish, as a first tier in its toxicological evaluation, its cytotoxicity in a wide range of cell lines representative of potential target organs (N2a, SH-SY5Y, HepG2, Caco2, L5178Y Tk+/−, THP-1 and Jurkat). As limited effects were observed after exposure to up to 200 µg/mL of ATX-a for 24 h (only Jurkat and THP-1 cells showed reduced cell viability), cell uptake experiments were performed by ultra-high performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). The results showed that the immune system cells had the highest percentage of ATX-a in the intracellular fraction, followed by neuronal cells and finally Caco-2 and HepG2 cells. Moreover, the expression of genes related to cell death mechanisms in THP-1 cells was also analyzed by polymerase chain reaction (PCR) and showed no changes under the conditions tested. Further research is required on ATX-a’s toxic effects and toxicokinetics to contribute to its risk assessment.
Stability and shelf life modeling of natural colorant from bee pollen
(Elsevier, 2023-12) Salazar González, Claudia; Fuenmayor, Carlos A.; Díaz Moreno, Consuelo; Stinco Scanarotti, Carla Maria; Heredia Mira, Francisco José; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; ; ; Universidad de Sevilla. AGR225: Color y Calidad de Alimentos
One of the main limitations for natural food colorants as potential replacements for synthetic alternatives is their stability and shelf life, which are determinant to their successful marketing. Bee pollen can be used as a source of natural pigments to substitute artificial colorants in the food, medicine, and cosmetics industries, showing advantages due to their bioactivity. This work studied the stability and shelf life of an oil-based carotenoid-rich extract (CRE) obtained from bee pollen via microwave-assisted extraction. Total carotenoid content (TCC), lipid oxidation indices, and color in the CIELAB space were evaluated during 90 days at three different temperatures: 30 °C, 45 °C, and 60 °C. The results showed that while the color remains stable, the TCC decreases and the peroxide index increases as a function of temperature. The overall CRE degradation kinetics was better modeled as a zero-order reaction and, with the Arrhenius equation, the shelf life of the colorant was determined as 37 months (at 20 °C) with a hue (hab) critical value of 70. These results demonstrate the high stability of a new type of natural colorant as well as the efficacy of bee pollen carotenoids in combination with oil lipids in color preservation.
Sensory and Spectroscopic Characterization of Argentinean Wine and Balsamic Vinegars: A Comparative Study with European Vinegars
(Elsevier, 2020) Ríos-Reina, Rocío; Azcárate, S. M.; Camiña, J. M.; Callejón Fernández, Raquel María; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Educación, Cultura y Deporte (MECD). España
In Argentina, vinegars are cheap agro-food products without exhaustive regulation and the production of high-quality vinegars has not been exploited yet. In fact, Argentinean vinegars have not been studied. In this context, a first study of Argentinean balsamic and wine vinegars was carried out by a sensory and spectroscopic characterization and by a comparison with well-recognized European vinegars. For that, ultraviolet–visible and fluorescence spectroscopies were applied together with principal component analysis (PCA) and parallel factor analysis (PARAFAC) performed on each data set, respectively. Results showed differences between acetification processes, origin countries and a wide variability within Argentinean production. The sensory characterization on Argentinean wine vinegars was performed by triangular and ordering preference tests showing statistically significant preferences toward the traditional and the rapid vinegars. This work highlights the effect of production on quality in order to provide added value to the Argentinean vinegars.
Assessment of UV–visible spectroscopy as a useful tool for determining grape-must caramel in high-quality wine and balsamic vinegars
(Elsevier, 2020-09-01) Ríos-Reina, Rocío; Azcarate, S. M.; Camiña, J.; Callejón Fernández, Raquel María; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
The addition of E-150d caramel, known as grape-must caramel in vinegars, is a legal but without limitation practice in Spanish wine vinegars, as those with a protected designation of origin (PDO), for unifying the final colour of different batches and barrels. It is also used in the production of ‘Balsamic vinegar of Modena’ vinegars, with a maximum addition fixed at 2% v/v by law. Although its quantification in vinegars was studied by other techniques, there is still not any official method for it. Therefore, UV–vis spectroscopy was assessed as a quick analytical method able to quantify grape-must caramel in Balsamic vinegars of Modena and Spanish PDO wine vinegars. Univariate and multivariate calibrations were assessed for this quantification. Results demonstrated the ability of UV–vis spectroscopy coupled with multivariate calibration in the quantification of grape-must caramel, predicting caramel amounts under 2% v/v in both Balsamic and PDO wine vinegars.
Feasibility of a Rapid and non-destructive Methodology for the Study and Discrimination of Pine nuts Using near-infrared Hyperspectral Analysis and Chemometrics
(Elsevier, 2021) Ríos-Reina, Rocío; Callejón Fernández, Raquel María; Amigo, J. M.; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Universidad de Sevilla
Spanish pine nut is highly appreciated globally for its aroma and taste. Nevertheless, its market is affected by the growing presence of Chinese pine nuts, entailing mislabeling and counterfeits. In this study, near-infrared hyperspectral imaging (940–1625 nm) coupled to chemometrics, was applied, for the first time, to perform a spectral study (identification of chemical distribution and composition) of commercial pine nuts labeled on their package as Spanish and Chinese and to develop a single class-modelling classification model. Sixty-three pine nuts from both marketed origin labels and different qualities were analysed. Principal component analysis (PCA) and multivariate curve resolution (MCR) showed the chemical distribution of the major compounds (bands around 1170–1210 nm and 1485–1550 nm, associated with fats and fatty acids and water and proteins, respectively) of each marketed origin. Soft independent modelling of class analogies (SIMCA) classified the samples according to their labeling of origin, in a pixel-based and nut-based approach, obtaining 89–98% and 84–100% of correct prediction, respectively. This preliminary study demonstrated that the proposed methodology could be used as a fast, comprehensive and innovative quality control tool (for characterisation and classification) for the pine nut industry.
Stability and shelf life modeling of natural colorant from bee pollen
(Elservier, 2023-12) Salazar González, Claudia; Fuenmayor, Carlos A.; Díaz Moreno, Consuelo; Stinco Scanarotti, Carla Maria; Heredia Mira, Francisco José; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; MINCIENCIAS. Colombia
One of the main limitations for natural food colorants as potential replacements for synthetic alternatives is their stability and shelf life, which are determinant to their successful marketing. Bee pollen can be used as a source of natural pigments to substitute artificial colorants in the food, medicine, and cosmetics industries, showing advantages due to their bioactivity. This work studied the stability and shelf life of an oil-based carotenoid-rich extract (CRE) obtained from bee pollen via microwave-assisted extraction. Total carotenoid content (TCC), lipid oxidation indices, and color in the CIELAB space were evaluated during 90 days at three different temperatures: 30 °C, 45 °C, and 60 °C. The results showed that while the color remains stable, the TCC decreases and the peroxide index increases as a function of temperature. The overall CRE degradation kinetics was better modeled as a zero-order reaction and, with the Arrhenius equation, the shelf life of the colorant was determined as 37 months (at 20 °C) with a hue (hab) critical value of 70. These results demonstrate the high stability of a new type of natural colorant as well as the efficacy of bee pollen carotenoids in combination with oil lipids in color preservation.
NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin
(Elsevier, 2018) Ríos-Reina, Rocío; García González, Diego Luis; Callejón Fernández, Raquel María; Amigo, José Manuel; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Junta de Andalucía
High-quality wine vinegars protected by the indication “Protected Designation of Origin” (PDO) need efficient tools to protect their brands and prevent adulteration and unfair competition. In this sense, Near-Infrared spectroscopy (NIRs) combined with chemometrics has demonstrated its usefulness in food authentication. This work assessed NIRs and Chemometrics as a rapid and non-destructive methodology for this purpose. In this study, 83 high-quality wine vinegars of the Spanish PDOs “Vinagre de Jerez”, “Vinagre de Condado de Huelva” and “Vinagre de Montilla-Moriles” of different categories, and 11 wine vinegars without PDO, were analyzed in the range 12000-4000 cm−1. Principal component analysis (PCA) was performed to explore the spectra and Partial Least Squares-Discriminant Analysis (PLS-DA) was used to build classification models. The high ability of prediction obtained (>90% correct classification) demonstrated the usefulness of this methodology for authentication of PDO wine vinegars and their categories.
Determination of Nonanthocyanin Phenolic Compounds Using High-Resolution Mass Spectrometry (UHPLC-Orbitrap-MS/MS) and Impact of Storage Conditions in a Beverage Made from Strawberry by Fermentation
(American Chemical Society, 2016) Álvarez Fernández, María Antonia; Hornedo Ortega, Ruth; Cerezo López, Ana Belén; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia, Innovación y Universidades (MICINN). España
Overproduction of strawberry leads to food waste, as it is very perishable. Therefore, strategies to transform it into new products are appreciated. This research focuses on characterization of the nonanthocyanin phenolic content of a beverage obtained from strawberry by gluconic and acetic fermentation and subsequently monitored for 90 days of storage, at two temperatures. Sixty-four nonanthocyanin (poly)phenols were identified by high-resolution mass spectrometry (UHPLC coupled with linear trap quadrupole and Orbitrap mass analyzer) and, for the first time, four compounds were reported in beverages fermented from strawberry: aromadendrin hexoside, phloretin 2′-O-xylosyl glucoside, dihydroferulic acid 4-O-glucuronide, and kaempferol hexosyl hexoside. During the storage time the increase in protocatechuic acid content was 13 times and condensed tannins diminished, especially procyanidin trimer. Statistical analysis showed that the composition remains unchanged until day 15 of storage at room temperature (27-30°C) and until day 30 under refrigerated conditions (4°C).
Quality control and determination of melatonin in food supplements
(Elsevier, 2016-02) Cerezo López, Ana Belén; Leal, Ángela; Álvarez Fernández, María Antonia; Hornedo Ortega, Ruth; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
Melatonin supplements are used widely in Europe and the United States (US) to alleviate jet-lag and other sleep-delay disorders. Recently, the European Commission authorized two health claims for food containing melatonin, with a minimum dose per quantified portion. This study aimed to determine the dose of melatonin in food supplements marketed in Europe (Spain) and the US by validating a liquid chromatography method with diode array detection (LC-DAD). Additionally, contaminants present in melatonin supplements were analyzed using ultra-high-performance liquid chromatography coupled to an orbitrap mass spectrometer. We tentatively identified 8 tryptophan-related contaminants in melatonin supplements, suggesting tighter impurity control in melatonin supplements is necessary. The LC-DAD validated method achieved reliable results regarding recovery, precision, repeatability, limit of detection, limit of quantitation and linearity. Label melatonin dose varied from 1–1.95 mg/unit and 0.3–5 mg/unit for supplements marketed in Europe (Spain) and the US, respectively. Four out of seventeen supplements showed significant deviations from melatonin content declared on the label (from −60% to −20%). Regarding health claims, three out of the ten supplements purchased in Spain should not include the claim “reduction of time taken to fall asleep”, as their melatonin content is lower than 1 mg.
Placental levels of metals and associated factors in urban and sub-urban areas of Seville (Spain)
(Elsevier, 2019-07) Cerrillos, L.; Fernández, R.; Machado, M. J.; Morillas, I.; Dahiri, B.; Paz, S.; González Weller, D.; Gutiérrez, A.; Rubio, C.; Hardisson, A.; Moreno Navarro, Isabel María; Fernández Palacín, Ana; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Universidad de Sevilla. Departamento de Medicina Preventiva y Salud Pública
Environmental exposure to metals among women, revealed their adverse effects on pregnancy. The fetus is exposed to these toxic elements only via the placenta which are able to accumulate there or cross it, compromising the protective functions of this organ. Numerous studies have shown associations between the prenatal exposition to some metals and an impact on cognitive, motor and intellectual development of the child. Sixty two placental samples were taken at delivery to determine the mineral content (Al, B, Ba, Ca, Cd, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Sr, V, Zn) by ICP-OES. Among these metals, essential ones (B, Ca, Cu, Fe, Mg, Mn, Mo, Na, Zn) can have health beneficial effects at low levels however, in high concentration are potentially toxic. On the other hand, elements such as Al, Cd, Pb, are classified as toxic metals, no matter what its concentration is. The aim of this study is to find the potential relationships between these metals levels, newborn's parameters, pregnancy details and the epidemiologic information obtained using a questionnaire data from the participant pregnant women from Seville (Spain). The main maternal determinant of detectable placenta Cd levels was smoking during pregnancy. Other maternal factors that may affect placenta metal levels were gestational age (Al, B, Ba, and Pb) or dietary supplement (Fe). It has to be stressed that our results have to be interpreted with caution, because of the small study group and the low exposure levels, along with the lack of information on potential sources of exposure to these metals. The use of placenta samples obtained at delivery can be considered strength of this study since the concentration of some metals in placenta can indicate the extent of maternal exposure during gestation.
Protective effects of hydroxytyrosol against α-synuclein toxicity on PC12 cells and fibril formation
(Elsevier, 2018-10) Hornedo Ortega, Ruth; Cerezo López, Ana Belén; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry
(John Wiley & Sons, 2017-01-10) Hornedo Ortega, Ruth; Álvarez Fernández, María Antonia; Cerezo López, Ana Belén; García-García, Isidoro; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.
Protocatechuic Acid: Inhibition of Fibril Formation, Destabilization of Preformed Fibrils of Amyloid-β and α-Synuclein, and Neuroprotection
(American Chemical Society, 2016-09-29) Hornedo Ortega, Ruth; Álvarez Fernández, María Antonia; Cerezo López, Ana Belén; Richard, Tristan; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Economía y Competitividad (MINECO). España
Protocatechuic acid (PCA) is the major metabolite of the anthocyanin known as cyanidin 3-glucoside. It is found in plasma and tissues, such as the brain, heart, liver, and kidneys, following consumption of a rich source of this flavonoid. The abnormal pathological assembly of amyloid-β (Aβ) and α-synuclein (αS) is an underlying mechanism involved in the formation of amyloid plaques and Lewy bodies in the brain, which are responsible for neuropathology symptoms in Alzheimer's (AD) and Parkinson's diseases (PD), respectively. This research was performed to evaluate the protective effects of PCA, by establishing its potential role in inhibiting aggregation and fibril destabilization of Aβ and αS proteins. It has been found that PCA inhibits the aggregation of Aβ and αS and destabilizes their preformed fibrils. These results were confirmed by TEM images, electrophoresis, and immunoblotting experiments. Furthermore, PCA prevents the death of PC12 cells triggered by Aβ- and αS-induced toxicity.
Effects of gluconic and alcoholic fermentation on anthocyanin composition and antioxidant activity of beverages made from strawberry
(Elsevier, 2016-06) Hornedo Ortega, Ruth; Krisa, Stéphanie; García Parrilla, María del Carmen; Richard, Tristan; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Strawberry is a very perishable fruit, well-known for being a source of bioactive compounds. The elaboration of the beverages by alcoholic and gluconic fermentation process has been explored as a worthy strategy for preventing food losses as well as preserving bioactive compounds with antioxidant properties. To this end, this paper aims to characterize the anthocyanin composition of the resulting beverages and to evaluate their antioxidant properties with in vitro assays (ORAC, DPPH). Additionally, the protective effect against amyloid-β (Aβ) peptide toxicity in terms of Reactive Oxygen Species (ROS) production and PC12 cells viability was determined. Eleven anthocyanin compounds were identified and quantified by UHPLC-DAD-MS. Pelargonidin 3-glucoside and its derivatives were the major compounds. Gluconic fermentation preserved anthocyanin composition being an advantage of this innovative process. Accordingly the values of antioxidant activity were higher for gluconic than alcoholic fermented beverages. Indeed, both of them increased cell viability (16-57% p < 0.05) and attenuate the oxidative stress triggered by Aβ (13-38% p < 0.05).
Effects of the strawberry (fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity
(Elsevier, 2014-12-01) Álvarez Fernández, María Antonia; Hornedo Ortega, Ruth; Cerezo López, Ana Belén; Troncoso González, Ana María; García Parrilla, María del Carmen; Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Ministerio de Ciencia e Innovación (MICIN). España
Strawberries are harvested in a short period of time frequently involving fruit surplus. This paper studies the impact of the strawberry purée elaboration process on the chemical composition of the final products. Thirty-two phenolic compounds were studied by Liquid Chromatography with Diode Array Detector (LC-DAD) and Mass Spectrometry (LC-MS). An LC-DAD method was set up and validated and the non-anthocyanin phenolic profile was quantified at the different steps of production, for three elaboration processes and two harvests (2011 and 2012). We have tentatively identified apigenin-7-O-glucoside, luteolin-3-O-glucuronide, malonyl caffeoylquinic acid, trans-resveratrol glucoside and caffeoylglucaric isomer. (+)-Catechin and HHDP-galloylglucose were the most abundant phenolic compounds. The most abundant flavonol was kaempferol-3-glucoside. The purée maintains the fruit's non-anthocyanin phenolic composition and in vitro antioxidant activity as determined by ORAC and DPPH methods. This fact suggests that strawberry purée could be considered a valuable ingredient for producing food derivatives.

Examinar

Envíos recientes