Author
Francisco J. Heredia
Other affiliations: University of Leeds, University of Liverpool, University of Salamanca ...read more
Bio: Francisco J. Heredia is an academic researcher from University of Seville. The author has contributed to research in topics: Orange juice & Wine. The author has an hindex of 49, co-authored 253 publications receiving 7726 citations. Previous affiliations of Francisco J. Heredia include University of Leeds & University of Liverpool.
Topics: Orange juice, Wine, Anthocyanin, Copigmentation, Flavonols
Papers published on a yearly basis
Papers
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TL;DR: The volatile composition of young white wines from Vitis vinifera cv. Zalema, an autochthonous grape variety in Huelva (southern Spain), has been studied by gas chromatography-olfactometry (GC-O) and techniques of quantitative analysis.
261 citations
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TL;DR: The results obtained shown that lightness (L) was significantly correlated with S, Ca, Fe, As, Pb, and Cd for the dark honey types (avocado, heather, chestnut, and honeydew).
Abstract: The mineral content and color characteristics of 77 honey samples were analyzed. Eighteen minerals were quantified for each honey. Multiple linear regression (MLR) was used to establish equations relating the colorimetric CIELAB coordinates to the mineral data. The results obtained shown that lightness (L*) was significantly correlated with S, Ca, Fe, As, Pb, and Cd for the dark honey types (avocado, heather, chestnut, and honeydew). For the light and brown honey types (citrus, rosemary, lavender, eucalyptus, and thyme), Cab* and b* showed the lower correlation with the mineral content of the honeys; their regression functions involve a few independent variables (Mg and Al for b* and only Al for Cab*). Furthermore, by means of application of linear discriminant analysis to the mineral content, it was possible to obtain a model that classifies the honeys by their lightness. The prediction ability of the built model, determined with the test set method, was 85%. Keywords: ICP−OES; minerals; honey; color; mu...
240 citations
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TL;DR: In this paper, the qualities of 25 thyme honey samples from Spain were evaluated, including water content, pH, acidity (free, lactonic and total), sugar content, ash, electrical conductivity and mineral composition, including potassium (K), sodium (Na), calcium (Ca), magnesium (Mg), phosphorus (P) and sulphur (S).
235 citations
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TL;DR: In this paper, five anthocyanins (the 3-monoglucoside of delphinidin, cyanidin and petunidin), isolated from red grape skins, were subjected to a spectroscopic study to characterize their chromatic properties in a model solution imitating wine in the pH range 1.5-7.0.
235 citations
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TL;DR: In this paper, carotenoids were isolated and their colours were ascertained objectively to establish relationships between the chemical structures of those pigments and their actual colours, considering the coordinates of the uniform space CIELAB.
214 citations
Cited by
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2,445 citations
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TL;DR: In this article, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability.
1,868 citations
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TL;DR: Carotenoids in general and lycopene in particular are reviewed for their role in human health to support scientific evidence in support of the beneficial role of phytochemicals in the prevention of several chronic diseases.
1,792 citations
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TL;DR: This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials, focusing on the instrumental and visual measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages.
Abstract: Colour is an important quality attribute in the food and bioprocess industries, and it influences consumer’s choice and preferences. Food colour is governed by the chemical, biochemical, microbial and physical changes which occur during growth, maturation, postharvest handling and processing. Colour measurement of food products has been used as an indirect measure of other quality attributes such as flavour and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials. It focuses on the instrumental (objective) and visual (subjective) measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages. Different approaches applied to model food colour are described, including reaction mechanisms, response surface methodology and others based on probabilistic and non-isothermal kinetics. Colour is one of the most widely measured product quality attributes in postharvest handling and in the food processing research and industry. Apart from differences in instrumentation, colour measurements are often reported based on different colour indices even for the same product, making it difficult to compare results in the literature. There is a need for standardisation to improve the traceability and transferability of measurements. The correlation between colour and other sensory quality attributes is well established, but future prospects exist in the application of objective non-destructive colour measurement in predictive modelling of the nutritional quality of fresh and processed food products.
1,232 citations
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TL;DR: The bioactivity of bioavailable anthocyanins should be a focus of future research regarding their putative health-promoting effects.
Abstract: Anthocyanins are flavonoids in fruits and vegetables that render them vivid red to blue. To date, there have been more than 635 anthocyanins identified in nature, featuring six common aglycones and various types of glycosylations and acylations. Dietary consumption of anthocyanins is high compared to other flavonoids, owing to their wide distribution in plant materials. Based upon many cell-line studies, animal models, and human clinical trials, it has been suggested that anthocyanins possess anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties, all of which are more or less associated with their potent antioxidant property. Evidence suggests that absorption of anthocyanins occurs in the stomach and small intestine. Epithelial tissue uptake seems to be highly efficient, yet transportation into circulation, tissue distribution, and urine excretion are very limited. The bioactivity of bioavailable anthocyanins should be a f...
1,184 citations