Now showing items 1-9 of 9

    • IconAssessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity  [Article]

      Jara Palacios, Mª José; Hernanz Vila, María Dolores; Cifuentes Gómez, Tania; Escudero Gilete, María Luisa; Heredia Mira, Francisco José; Spencer, Jeremy P.E. (Elsevier, 2015)
      The antiproliferative effects of a purified white grape pomace extract (PWGPE), as well as of some phenolic standards on colon cancer cells were examined. The phenolic composition of the PWGPE was determined by rapid ...
    • IconChemical composition and “ in vitro ” anti-inflammatory activity of Vitis vinifera L. (var. Sangiovese) tendrils extract  [Article]

      Fraternale, Daniele; Rudov, Alexander; Prattichizzo, Francesco; Olivieri, Fabiola; Ricci, Donata; Giacomini, Elisa; Carloni,Silvia; Azzolini, Catia; Gordillo Arrobas, Belén; Jara Palacios, Mª José; Verardo, Giancarlo; Albertini, María Cristina (International Society for Nutraceuticals and Functional Foods, 2016)
      Grapevine ( Vitis vinifera L.) is currently used for wine production, herbal medicine and food supplements. In this study we investigated the phenolic composition of grape tendril extract (TVV), because these compounds ...
    • IconDeterminación de la capacidad antioxidante de vinos tintos. Efecto de la maceración con subproductos de la industria enológica  [Final Degree Work]

      Gutiérrez Lorenzo, Andrés (2017-09)
      La uva es una de las frutas con mayor producción en el mundo, debido a que cada año se elaboran millones de hectolitros de vino. Por lo tanto, es de interés estudiar el efecto en la salud del vino tinto y su posible ...
    • IconDetermination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging  [Article]

      Jara Palacios, Mª José; Rodríguez Pulido, Francisco José; Hernanz Vila, María Dolores; Escudero Gilete, María Luisa; Heredia Mira, Francisco José (Wiley-Blackwell, 2016)
      Background and Aims:Winemaking generates a large quantity of grape marc that causes environmental and economic problems, which could be minimised by exploiting and adding value to these by-products. Marc is composed of ...
    • IconImplicaciones cromáticas del nivel de oxidación en vinos embotellados: efecto del tipo de corcho y la posición de la botella  [Presentation]

      Jiménez Lirola, Alicia; Álvarez, Rocío; Jara Palacios, Mª José; Montes, Cristina; González-Miret Martín, María Lourdes; Escudero Gilete, María Luisa; Heredia Mira, Francisco José (Universidad de Alicante. Servicio de Publicaciones, 2010)
      Se estudió la evolución del color de un vino tinto joven durante su almacenamiento en botella, y la influencia de las características del tapón. Para ello se ensayaron cuatro tipos de corcho y se siguió la evolución de ...
    • IconInvestigación en color y calidad de alimentos  [Presentation]

      Heredia Mira, Francisco José; Vicario Romero, Isabel; González-Miret Martín, María Lourdes; Escudero Gilete, María Luisa; Meléndez Martínez, Antonio Jesús; Gordillo Arrobas, Belén; Hernández Hierro, José Miguel; Cejudo Bastante, María Jesús; Stinco Scanarotti, Carla Maria; Rodríguez Pulido, Francisco José; Jara Palacios, Mª José; Nogales Bueno, Julio; Baca Bocanegra, Berta; Moreno García, Félix; Rivero Granados, Francisco José; Mapelli Brahm, Paula; Benítez González, Ana; Alonso Bosch, Santiago; Bejines Mejías, Emilia (3ciencias, 2016)
      En esta ponencia se pretende presentar a los alumnos de la Escuela Politécnica Superior, las líneas de investigación del grupo Color y Calidad de Alimentos de la Universidad de Sevilla (AGR225, PAIDI) y las posibilidades ...
    • IconPotential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins  [Article]

      Escudero Gilete, María Luisa; Galán Lorente, Celia; Heredia Mira, Francisco José; Jara Palacios, Mª José; Hernanz Vila, María Dolores (MDPI, 2019)
      Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on ...
    • IconThe Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines  [Article]

      Jara Palacios, Mª José; Hernanz Vila, María Dolores; Escudero Gilete, María Luisa; Heredia Mira, Francisco José (Multidisciplinary Digital Publishing Institute (MDPI), 2016)
      The influence of adding seeds from grape pomace during Syrah wine fermentation in a warm climate has been studied. Seeds of Pedro Ximenez variety were rich in phenolic compounds, mainly flavonoids such as catechin and ...
    • IconWine Lees as a Source of Antioxidant Compounds  [Article]

      Jara Palacios, Mª José (MDPI, 2019)
      The winemaking industry produces large amount of byproducts, including grape pomace, stalks, and lees. Wine lees are a natural source of phenolic compounds, which have important antioxidant and biological properties. Due ...