Concepción Sánchez-Moreno

TL;DR: In this article, the authors used HPLC-ESI-QTOF-MS with negative ion detection for the characterization of phenolic compounds of peel and seed extracts of three mango varieties (Keitt, Sensation and Gomera 3) obtained by different microwave assisted extraction conditions.

TL;DR: In this paper, the effect of refrigerated storage on the nutritional and antioxidant characteristics of foods processed by emerging technologies with regard to thermal traditional technology is studied, where fresh squeezed orange juice was processed by high pressure (HP) (400 MPa/40 °C/1 min), pulsed electric fields (PEF) (35kV/cm/750μs) and low pasteurization (LPT) (70°C/30 ǫs).

TL;DR: In order to avoid the interference of compounds with a chromophoric system when the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) method is used, a new measure of the decrease in absorbance at 580nm was performed (correlation coefficient between absorbance and DPPH· concentration, 0.9979; p < 0.01; p > 0.

TL;DR: Investigation of selected strains for bioconversion of delphinidin and malvidin glycosides to their metabolites found the highest cell-envelope associated β-glucosidase activity from B. lactis BB-12 and enzymatic activity towards chemically-formed metabolites due to L. casei LC-01 led to different patterns of gallic, homogentisic and syringic acid formation.

TL;DR: In this paper, the free radical scavenging capacity of selected red, rose and white Spanish wines from different grape varieties was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH·) method using a new methodology developed at their laboratory.