Showing papers by "Government of Extremadura published in 2019"

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

Abstract: Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table olives increases when OLE and a yeast starter are used during a Spanish-style olive fermentation process. Several combinations were used: (1) fermentations trials with OLE combined with a strain of Saccharomyces cerevisiae; (2) fermentations with OLE; (3) control fermentations, with no extract or starter culture. During fermentation performed with the addition of OLE and yeasts, the yeast number remained stable for most of the time, resulting in a slight decrease of yeasts by the end of the process. The phenolic profile of olive flesh and brines of the trials was analysed during the fermentation. The addition of OLE increased the concentration of phenols in olive flesh and brines at the end of the fermentation; in these fermentations, hydroxytyrosol was the most abundant, at around 1700 mg/kg in olive flesh and 3500 mg/L in brines olive flesh, whereas in the control fermentation the concentrations were around 900 mg/kg and 2500 mg/L, respectively. In spite of adding OLE, the fermentation resulted in olives without bitterness. We can conclude that yeast inoculation combined with OLE improves safety, nutritional value and other properties of the final product, without affecting its sensorial qualities.

Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives

Abstract: Table olives harbour a variable microbial population, dominated by lactic acid bacteria and yeasts. Clarifying the effect of the yeast population during table olive fermentation requires methods for yeast species identification. Until now, the most used molecular methods (culture-dependent and -independent) are limited to species level identification, whereas RAPD-PCR is primarily chosen when strain typing is required. In this work, species identification by sequencing of the ITS1–5.8S rDNA–ITS4 region, was followed by inter-simple-sequence-repeat-anchored PCR (ISSR-PCR) using the (CAG)4 primer, to evaluate its suitability for species clustering and strain typing of the yeast population from table olives. Yeast were isolated from ten table olive samples: seven samples were purchased from local markets (sliced, naturally fermented, crushed and Spanish-style fermented), and three samples were from pilot fermentations (Spanish-style fermented). Ten yeast species were identified by sequencing that were correctly clustered by ISSR-PCR, but without a clear association with the type of olive processing. ISSR-PCR revealed 57 different profiles into 254 total isolates. Citeromyces nyonsensis (39.4%) and Yarrowia deformans (22.2%), which have not previously been associated to table olives, showed high intraspecific variability. ISSR-PCR using (CAG)4 primer is a valuable method for identification and strain typing of yeast from table olives.

Effects of Metacognitive Training on Cognitive Insight in a Sample of Patients with Schizophrenia.

Abstract: Metacognitive training (MCT) is a group intervention that addresses cognitive biases and distortions that could help maintain delusions and hallucinations in people with schizophrenia. This program has proven its effectiveness in reducing the symptoms, but its impact on cognitive insight has scarcely been investigated. Therefore, the aim of the study was to assess the program’s impact on cognitive insight in patients with long-term schizophrenia. A sample of 22 patients with schizophrenia was divided into two groups: one received 16 sessions of MCT (n = 11), while the other received the usual treatment (n = 11). They were assessed using the Beck Cognitive Insight Scale which measures two components, self-reflection and self-certainty, and the Positive and Negative Syndrome Scale (PANSS). The experimental group showed high levels of adherence, an increase in self-reflection, and a decrease in self-assurance levels as hypothesized. We found statistically significant differences between the control and experimental groups in excitation, hostility, positive symptomatology total score, hallucinatory behavior, and suspicion. In the usual treatment group, a non-significant decrease in positive symptoms was also observed. The findings showed that the implementation of the MCT program in real clinical settings can contribute to an improvement in the metacognitive ability and symptomatology of people with schizophrenia.

Importance of Phytosterols in the Classification of Tunisian Olive Cultivars: Discrimination Between Varieties, Hybrids and Oleasters

Abstract: Sterols, which comprise a major portion of the unsaponifiable matter, are found in almost all fats and oils and are also characteristic of the purity of vegetable oils. Recently, some works have proposed that sterol profiles can be used to classify virgin olive oils according to their fruit variety. Throughout this work, the mean values of each sterol compound of olive oils extracted from several cultivars were submitted to Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA) in a discriminatory fashion. Results confirm that phytosterols can differentiate between varieties, hybrids and oleasters. Always the two first principal components were sufficient to explain the variability between olive cultivars. The PCA shows a clear discrimination between all studied samples. Therefore, the composition of sterols was found to be sufficient for the olive oil discrimination, characterization and adulteration with lower priced oils.

Analysis of free image-based modelling systems applied to support topographic measurements

Abstract: The image-based modelling systems create 3D models of objects using a set of overlapping photographs. Several applications are available that do not require a user expert or expensive equipment. In...

Pollinator Impact on the Sterolic and the Triterpenic Dialcohol Composition of Virgin Olive Oils (VOOs) from Southern Tunisia Autochthonous Varieties

Abstract: The aim of this work was to first, study the chemical characteristics of virgin olive oils produced by two varieties grown in southern Tunisia, and second to compare with the olive oil of their pollinator. The sterols and triterpenic dialcohols compositions of all the samples lay within the established regulatory limits. The main sterols found were β-sitosterol, Δ5-avenasterol, and campesterol. The amounts of minor sterols (24-methylene cholesterol, Δ7-avenasterol, and Δ7-stigmastenol) varied widely according to the varieties. The levels of erythrodiol and uvaol were below the upper legal limit of 4.5% in all analyzed samples. The lipoxygenase products were the major components in only some varieties. The results showed that the pollinator has no effect on the chemical composition of the olive oil of the autochthonous varieties.