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Raúl González-Domínguez   Dr.  Post Doctoral Researcher 
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Raúl González-Domínguez published an article in September 2018.
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0 Aluminum
0 Alzheimer's Disease
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José Luis Gómez-Ariza

218 shared publications

Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, Campus de El Carmen, Research Center on Health and Environment (RENSMA), 21007 Huelva, Spain;(B.C.-L.);(A.A.-B.)

T. García-Barrera

122 shared publications

Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, Campus de El Carmen, Research Center on Health and Environment (RENSMA), 21007 Huelva, Spain;(B.C.-L.);(A.A.-B.)

Javier Vitorica

47 shared publications

Dto de Bioquímica y Biología Molecular, Universidad de Sevilla, Sevilla, Spain

Ana Sayago

41 shared publications

Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain;(A.S.);(A.F.-R.)

Juan Urbano Baena

39 shared publications

Laboratorio de Catálisis Homogénea; Unidad Asociada al CSIC; CIQSO-Centro de Investigación en Química Sostenible and Departamento de Química; Universidad de Huelva; Campus de El Carmen 21007 Huelva Spain

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Article 1 Read 0 Citations Combination of complementary data mining methods for geographical characterization of extra virgin olive oils based on m... Ana Sayago, Raúl González-Domínguez, Rafael Beltrán, Ángeles... Published: 01 September 2018
Food Chemistry, doi: 10.1016/j.foodchem.2018.04.019
DOI See at publisher website
Article 5 Reads 1 Citation Application of Targeted Metabolomics to Investigate Optimum Growing Conditions to Enhance Bioactive Content of Strawberr... Ikram Akhatou, Ana Sayago, Raúl González-Domínguez, Ángeles ... Published: 20 October 2017
Journal of Agricultural and Food Chemistry, doi: 10.1021/acs.jafc.7b03701
DOI See at publisher website PubMed View at PubMed
Article 5 Reads 0 Citations Correction to: Metabolomic Fingerprinting of Blood Samples by Direct Infusion Mass Spectrometry: Application in Alzheime... Raúl González-Domínguez Published: 01 July 2017
Journal of Analysis and Testing, doi: 10.1007/s41664-017-0041-5
DOI See at publisher website
BOOK-CHAPTER 0 Reads 1 Citation Size Fractionation of Metal Species from Serum Samples for Studying Element Biodistribution in Alzheimer’s Disease Raúl González-Domínguez Published: 06 April 2017
Neuromethods, doi: 10.1007/978-1-4939-6918-0_8
DOI See at publisher website
Article 6 Reads 0 Citations Metabolomic Fingerprinting of Blood Samples by Direct Infusion Mass Spectrometry: Application in Alzheimer’s Disease Res... Raúl González-Domínguez Published: 01 April 2017
Journal of Analysis and Testing, doi: 10.1007/s41664-017-0018-4
DOI See at publisher website
CONFERENCE-ARTICLE 6 Reads 0 Citations <strong>Development and Characterization of New Fermented Beverages of Low Alcoholic Graduation from Strawberry.</strong... Angeles Fernández Recamales, Ana Sayago, Raúl González-Domín... Published: 23 January 2017
Proceedings of MOL2NET 2016, International Conference on Multidisciplinary Sciences, 2nd edition, doi: 10.3390/mol2net-02-03892
DOI See at publisher website ABS Show/hide abstract

Nowadays, the oenological market tends to the diversification through the development of new original and enriched products. Thus, the  study here proposed pretends the elaboration and characterization of new "wine-type" beverages based on the use of berries, resulting in products with added value due to the increase in their content of bioactive compounds.

Strawberry is a fruit with a great economic relevance in Spain, being the first producer and exporter country in Europe. On the other hand, a large amounts of surplus from this fruit are obtained and destined to industrial purposes every year. Taking into account this, the main objective of this work has been to study the possibility of providing another utility to these surpluses, as well as to diversify the wine production towards new elaborations that could be adapted to the markets. Therefore, the transformation of this surplus from strawberry  in more durable new products via fermentation could be an economically viable solution for the industry and producers.

These new products would allow tasting the fragrance and exquisiteness of strawberries in form of a beverage elaborated on the basis of traditional procedures for winemaking. For this, a puree of strawberry of 7 º Brix was mixed with water and sugar to reach 12 º Brix in order to obtain a fermented product with an alcoholic graduation between 6-7 º. Periodic controls of density, temperature, pH, acidity, and ºBrix were performed during the vinification process. At the end of this process, potassium metabisulfite was added to stabilize the product.

The "strawberry wine" obtained was characterized by the determination of parameters related to organoleptic, nutritional and nutraceutical quality (phenolic and volatile profile, acids and sugars, antioxidant capacity and color parameters). The results obtained were compared with those of samples of commercial fruit wines (elderberry, blackcurrant and cherry).

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