Showing papers by "Government of Extremadura published in 2017"

Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain)

Abstract: The quality characteristics of brebas for fresh consumption from nine fig varieties at different commercial ripening stages were determined. Physicochemical and nutritional parameters were analyzed for both skin and flesh, and the findings were compared among varieties and ripening stages. The results revealed that the major nutrient components in brebas are sugars, such as glucose and fructose, and mineral elements, including K, Ca, P, and Mg. Most nutrients evaluated are important elements that contribute to the commercial quality of brebas. “Brown Turkey” and “Banane” varieties showed the highest weight and width. The concentrations of the monomer sugars studied were higher in flesh than skin, and the “Cuello Dama Blanco” and “Colar Elche” varieties showed the highest content of these sugars. The early ripening stage, coinciding with a fast increase in fruit size, was also associated with a higher fiber and protein contents, TA, and firmness for “Banane,” “Brown Turkey,” and “Blanca Betera” varieties. Conversely, the later ripening stage was related to a significant increase of TSS, MI, and color intensity. Finally, no clear changes in the concentrations of organic acids were observed between different varieties and commercial ripening stages.

Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

Abstract: The antioxidant properties of fresh black truffles (Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere (A), reduced pressure (V), mix 1% O2/99% N2 (ON) and mix 40% CO2/60% N2 (CN) were evaluated during 28 days of storage. The results were compared with the volatile fingerprint determined by SPME-GC/MS and with the phenolic antioxidants characterized by HPLC–MS/MS. The total antioxidant content and the antioxidant activity decreased during the storage, regardless of the packaging method. The principal component analysis (PCA) showed that the total antioxidant content was well correlated with low storage times, high antioxidant activity and three volatile aldehydes. In contrast, 2-propyl-butanoate and 2-nonen-1-ol inversely correlated with the antioxidant activity, as well as gentisic acid, which was the only phenolic antioxidant which increased during the storage. V, CN and ON were always better strategies than A to preserve the freshness of T. However, V is a valid and cheap alternative to normal atmosphere to prolong the shelf life for up to 2 weeks.

The influence of style and origin on mineral composition of beers retailing in the UK

Abstract: Beer has high nutritional values in terms of energy and is also a dietary source of antioxidants, carbohydrates and minerals among others In Europe, 53 Mt of beer are produced annually, and with an average supply of 682 kg capita‾¹ year‾¹ among adults In this study, the mineral composition of 125 commercial beer samples retailing in the UK, but originating from ten countries, was determined; such detailed information is lacking in UK food composition tables Beer composition data are reported for Al, As, Ba, Ca, Cd, Co, Cr, Cs, Cu, Fe, K, Mg, Mn, Mo, Na, Ni, Pb, Se, Sr, U, V and Zn, following analysis by inductively coupled plasma mass spectrometry ANOVA results showed higher concentrations of Mo, Pb and Sr (0160; 49170 × 10‾⁵; 038 mg L‾¹, respectively) for stout/porter style and a significant higher amount of minerals such as Al (3835 mg L−1), Cd (864 × 10−5 mg L‾¹), Mn (102 mg L‾¹) or Ni (0312 mg L‾¹) among others for lambic beer Regarding the country of origin, higher Se concentrations were reported from beer brewed in the USA (0110 mg L‾¹) It is concluded that beer style was determined to have a greater effect on beer mineral composition than origin or container type

Virgin Olive Oil Enriched with Lutein-Zeaxanthin from Spinacia oleracea

Abstract: The aim of this work consists of developing a technological process for elaborating a virgin olive oil enriched in lutein-zeaxanthin extracted from spinach, studying different parameters like temperature, time of extraction and different ratios (spinach-oil). It was observed that the amount of carotenoids extracted increased up to a maximum after 24 hours and decreased as the maceration time progressed up to 60 hours, resulting of biological degradation. It was also observed that as more spinach we added, as more lutein-zeaxanthin in the enriched virgin olive oil was obtained. The best results were obtained after 24 hours by using a 75:25 ratio at 30°C. Values of oxidative stability decreased drastically, as well as other parameters such as acidity; peroxides index and Ks were modified when the enriched virgin olive oil was subjected to 45°C for 24 hours of maceration. Thus, the present procedure constitutes a way to achieve an increase in the daily intake of beneficial compounds.

Pigment Profile, Color and Antioxidant Capacity of Arbequina Virgin Olive Oils from Different Irrigation Treatments

Abstract: Olive fruits and virgin olive oils from a super-high-density olive orchard cv. Arbequina under different irrigation treatments (Control, RDI1, RDI2) were characterized by their pigment profile, CIElab colorimetric coordinates, oxidative stability and antioxidant capacity during the olive seasons 2011 and 2012. The control treatment were irrigated according to the total evapotranspiration of the olive grove (100% ETc), while RDI1 and RDI2 consisted of moderate and severe deficit irrigation, respectively. Olive fruits from severe water deficit irrigation treatment (RDI2) showed a significantly greater concentration of pigments compared to the others. In addition, the ratios a*/chlorophylls and chlorophylls/carotenoids indicated a delayed maturation in these olives. Irrigation treatments significantly affected the yellow component (b*) of the virgin olive oils contained. A reduction of 75% in the water applied (RDI2) produced a strong increase in lutein-zeaxanthin content (38%) and chlorophyll a (50%), oxidative stability, that ranged from 8.37 h (Control) to 13.23 h (RDI2) and antioxidant activity compared to Control. However, the oil production from RDI2 decreased approximately a 49%.

Evaluation of Parameters that Determine Cork Plank Quality (Quercus suber L.) by Near Infrared Spectroscopy

Abstract: Cork quality control is one of the most important problems affecting the cork sector. The aim of this work is to develop chemometric near infrared models to ensure cork planks quality, taking into account the technological parameters and defects that affect it. The samples were scanned using a LabSpec®Pro A108310 spectrophotometer. The models developed to predict the technological parameters of the transverse section yielded satisfactory results, with r2 > 0.7 for color, r2 > 0.6 for quality, caliper, earthy cork, blown cork, and belly and r2 > 0.5 for stained cork. In terms of the standard error of cross-validation (SEVC), the coefficient of determination (r2), and the residual predictive deviation (RDP), the results are similar in the transverse and radial sections for caliper, quality, and color. Using near infrared spectroscopy technology will not replace the traditional method, but will clearly contribute to improving quality control processes in cork planks.