C. Samaniego-Sánchez

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.

Antioxidant Capacity of Blood after Extra Virgin Olive Oil Intake in Human Volunteers

Publisher Summary Many methods to measure antioxidant capacity (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) diammonium salt; 1,1-diphenyl-2-picrylhydrazyl) show a good response in vitro but a poor response in vivo. Diets that contain foods with significant quantities of antioxidants can increase the antioxidant capacity of plasma, adding to the effect of endogenous antioxidants. Antioxidants in biological samples are unstable, especially when exposed to air or light at room temperature. Antioxidant capacity (AC) has been determined in plasma by some authors and in serum by others, finding no differences in values between media in some cases and higher values in serum in others. This latter result is unexpected, since serum is obtained by a process of coagulation at room temperature (22°C) for 30 min. Both factors (time and temperature) can interfere with antioxidants such as ascorbic acid and glutathione, which can lower the AC value measured in the serum. Therefore, plasma is used to measure AC to avoid the reactive species generated in the coagulation process, which can compromise the AC measurement. It is recommended that plasma be centrifuged under refrigeration temperatures to minimize thermal stress to antioxidants.

Microbiological characterization of Picholine variety olives and analysis of olive oil produced in traditional oil mills in Morocco

The physico-chemical and microbiological characteristics of olive oil can be affected by both storage time of the olives before milling, and also the manner in which the oil is stored. The aim of this study was to determine the microbiological profile of olives stored for different periods (7, 15 and 30 days) and to examine the olive oils obtained by measuring changes in physico-chemical and microbiological characteristics, including polyphenol contents and antioxidant capacity, after 3 and 6 months storage. In all olive samples, and also in all the corresponding oils, the main micro-organisms found were mesophilic and psychrotrophic bacteria, yeasts and moulds. Enterobacteriaceae were not detected. It was noted that storage produced a significant increase in acidity, peroxide contents and ultraviolet absorbance, as well caused a significant reduction in polyphenol contents and antioxidant capacity.

Metabolic syndrome and nutrition in a Granada's tropical coast population.

BACKGROUND The metabolic syndrome (MS) is described as an association of health problems that a given person may simultaneously or successively develop, and it is considered a serious condition because it is related to a significantly increased risk of suffering diabetes, coronary disease and brain damage. Nutrition, along with other factors such as physical activity and genetic inheritance, has an influence on preventing MS. OBJECTIVE The aim of this research is to demonstrate important aspects concerning the diagnosis, the prevalence, and the prevention of metabolic syndrome among the population of the tropical coast of Granada. METHODS 119 individuals from the tropical coast of Granada were studied to collect personal data such as their body mass index, body fat percentage, glycaemia, total cholesterol, HDL cholesterol, LDL cholesterol, and food intake (through nutritional survey). RESULTS As a result of this research, a metabolic syndrome prevalence of 20,2% was obtained, 58,3% of which was related to women. The results obtained show significant statistical differences between individuals having metabolic syndrome and the control group. Particularly, these differences can be noted in parameters such as the BMI or the % of body fat. Nevertheless, there are no significant differences between the two groups concerning parameters related to nutrition such as % of fat, carbohydrates, proteins and kcal/day. CONCLUSION As a conclusion from the research, we can state that the metabolic syndrome prevalence among the population of the tropical coast of Granada is similar to the figure obtained for the population in the US and in other areas of Spain. In addition, this research shows that metabolic syndrome is more frequent among individuals whose BMI and % of body fat is higher than 30.

Use of ISO 5495:2009 to Determine Sensory Preferences of Consumers of Spanish Red Wines with Designation of Origin

Spain has 90 wines authorized as belonging to a protected designation of origin (DO). Accordingly, all wines produced in the same DO will have very similar characteristics, and, in turn, these characteristics will be different from those present in wines produced in other geographical areas. The aim of this study was to determine the preferences of a sample of consumers for Spanish red wines from different DOs. To this end, we used ISO 5495:2009 to determine consumer preference for Spanish red wines with a DO. Our tests showed that there was no specific criterion for choice of one DO over another, other than criteria based merely on marketing or historical tradition. The preferred DOs were those mainly located in northern Spain, compared with other more southern DOs. We did not find any links to other factors possibly affecting consumer preference. Our study sheds light on the preferences of a sample of tasters considered representative of the Spanish consumer of this type of wine and identified the criteria that prompt consumers to choose one wine over another. These findings would be of importance for wine exports to Spain.