39 shared publications
Department of Plant Biochemistry and Molecular Biology, Faculty of Chemistry, University of Seville, 41012 Seville, Spain
39 shared publications
Department of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, Spain
38 shared publications
Biochemistry and Molecular Biology Division, Agrochemistry and Biochemistry Department, Faculty of Sciences, University of Alicante, E-03080 Alicante, Spain
20 shared publications
Algal Biotechnology Group, CIDERTA, RENSMA and Faculty of Sciences, University of Huelva, 21007 Huelva, Spain
19 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
(2002 - 2018)
The integration of various analytical platforms is emerging as a very interesting alternative with the aim to maximize coverage in metabolomics. In this work, we present a concise review of the most commonly used metabolomic multi-platforms in biomedical research.
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).
In recent years, interest in phenolic compounds has been increased due mainly to the numerous evidences of its beneficial health effects and their impact on food quality. Numerous efforts have been made in order to increase the knowledge about phenolic compounds, with an especial focus on characterization of new food sources rich in polyphenols. There has been studied the influence of different factors such as variety, pedoclimatic conditions, geographical origin, authenticity and traceability, among others on their contents, as a tool for enhancing nutritional and nutraceutical quality of plant derived foods in breeding programs.
The objective of the present study was to assess whether growth under controlled condition could be used for cultivation of strawberry to enhance bioactive polyphenols content. For this purpose, 54 samples of strawberries belonging to three varieties with different sensitivity to environmental conditions (Camarosa, Festival, Palomar) were grown in soilless system with different agronomic conditions (electrical conductivity, substrate type and coverage).
UHPLC-ESI-MS / MS analysis of polyphenolic compounds combined with chemometric methods revealed that benzoic acids, cinnamic acids, flavan-3-ol and antioxidant activity were significantly influenced (p <0.001) by coverage and variety. In addition, it was observed that the substrate has a significant effect on flavonols, whereas the variety affects the content of ellagic acid and its derivatives as well as in anthocyanins.