369 research outputs found
Universidad y ciudad: necesidad de un nuevo modelo espacial para la Universidad de Sevila
En este artículo se analizan los problemas de ordenación espacial que tiene actualmente la Universidad de Sevilla, así como las iniciativas que se han ido tomando para resolverlos. Junto a ello, se consideran cuáles son los criterios válidos para diseñar un nuevo modelo espacial universitario, planteando algunas propuestas concretas al respecto y entrando en la discusión sobre el papel actual de la Universidad en la configuración del espacio urbano y el territorio.This paper analyzes the present physical planning and infraestructural problems of the University of Seville and the iniciatives and efforts which have been taken to cope with them. It includes the basic criteria in order to deisgn a new spatial model for the University and the main specific proposals to implement it. Moreover, all this analysis is placed on the more general discusson about the role of the University in the spatial structure and configuration of the city and the metropolitan area
Universidad y ciudad: necesidad de un nuevo modelo espacial para la Universidad de Sevilla.
Sin resume
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market
Supplementation of omega-3 fatty acids is considered a valuable strategy to supply the low
intake of these fatty acids. Thus, the safety of the supplements is an important milestone. Because of
that, we analyzed 20 unflavored supplements sold in the French market for fatty acid and triglyceride
composition, for EPA and DHA, and for tocol content, as well as for oxidative status. This study found
that only 2.5% of the supplements did not meet their label claims for omega-3 content. TAG analysis
showed high variability among the triglyceride distribution, and the same trend was also noticed for
the tocol content; in fact, a high variability of the distribution of the six tocols (four tocopherols and
two tocotrienols) was found among the samples. Of the tested products, all of them complied with
peroxide value, p-anisidine value, and Totox values established by the Global Organization for EPA
and DHA Omega-3s (GOED) and were not oxidized.Spanish Ministry of Science, Education and Universities/Spanish State Research Agency PCI2018-093178European Commissio
Concepto legal de alto directivo, su selección y estructura de propiedad de la empresa. Alto directivo en entidad bancaria
La actual situación de la economía, vista en un contexto de globalización, está estructurada en entidades que revisten forma de sociedad. Son personas jurídicas cuya gestión y resultados dependen de personas físicas u órganos formados por ellas, sobre las cuales recaen importantes decisiones de todo tipo, que revierten en la posición de aquellas entidades en el mercado e, incluso, en los sistemas económicos.
Estas personas son los Altos Directivos y los consejeros y/o Administradores de sociedades, cuyas altas funciones y responsabilidades han requerido un marco jurídico específico para su actuación, marco en constante evolución en concordancia con el dinamismo que en todos los órdenes presenta el mundo económico. El análisis del desarrollo de las relaciones laborales de este colectivo será el objetivo de este estudio que ahora se presenta.Programa de Doctorado en Derecho por la Universidad Carlos III de MadridPresidenta: Elisa Sierra Hernáiz.- Secretaria: María José Ramo Herrando.- Vocal: Patricia Nieto Roja
Integrated Profiling of Fatty Acids, Sterols and Phenolic Compounds in Tree and Herbaceous Peony Seed Oils: Marker Screening for New Resources of Vegetable Oil
Vito Verardo thanks the Spanish Ministry of Economy and Competitiveness (MINECO) for
“Ramon y Cajal” contract (RYC-2015-18795).Tree peonies (Paeonia ostii and Paeonia rockii) are popular ornamental plants. Moreover,
these plants have become oil crops in recent years. However, there are limited compositional
studies focused on fatty acids. Therefore, this work aims to reveal compositional characteristics,
regarding fatty acids, sterols, γ-tocopherol and phenolic compounds, of tree peony seed oils from
all major cultivation areas in China, and to compare with herbaceous peony seed oil. For that,
an integrative analysis was performed by GC-FID, GC-MS and UHPLC-Q-TOF-MS technologies.
The main fatty acid was α-linolenic acid (39.0–48.3%), while β-sitosterol (1802.5–2793.7 mg/kg) and
fucosterol (682.2–1225.1 mg/kg) were the dominant phytosterols. Importantly, 34 phenolic compounds,
including paeonol and “Paeonia glycosides” (36.62–103.17 µg/g), were characterized in vegetable oils
for the first time. Conclusively, this work gives new insights into the phytochemical composition of
peony seed oil and reveals the presence of bioactive compounds, including “Paeonia glycosides”.National Natural Science Foundation of China (NSFC)
31601403Fujian Science & Technology Program
2017N5010Promotion Program for Young and Middle-aged Teacher in Science and Technology Research of Huaqiao University
ZQN-PY41
Bioactive Components in Fermented Foods and Food By-Products
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties. However, several studies have demonstrated that fermentation is also able to increase the nutritional value and/or digestibility of food. Firstly, microorganisms are able to produce huge amounts of secondary metabolites with excellent health benefits and preservative properties (i.e., antimicrobial activity). Secondarily, fermented foods contain living organisms that contribute to the modulation of the host physiological balance, which constitutes an opportunity to enrich the diet with new bioactive molecules. Indeed, some microorganisms can increase the levels of numerous bioactive compounds (e.g., vitamins, antioxidant compounds, peptides, etc.). Moreover, recent advances in fermentation have focused on food by-products; in fact, they are a source of potentially bioactive compounds that, after fermentation, could be used as ingredients for nutraceuticals and functional food formulations. Because of that, understanding the benefits of food fermentation is a growing field of research in nutrition and food science. This book aims to present the current knowledge and research trends concerning the use of fermentation technologies as sustainable and GRAS processes for food and nutraceutical production
Grape Polyphenols Supplementation for Exercise-Induced Oxidative Stress
Exercise induces free radicals' overproduction and therefore, an enhancement of oxidative stress, defined as an imbalance between the production of reactive species and the intrinsic antioxidant defense. Redox activity of reactive species plays an important and a positive role on exercise adaptation, but these species at very high concentrations have detrimental effects. As a result, the use of antioxidant supplements for reducing oxidative stress can be an effective health strategy to maintain an optimal antioxidant status. In this sense, grapes are an important source of natural antioxidants due to their high content in polyphenols. They have shown antioxidant potential benefits for the reduction of intense exercise effect in athletes of different sport disciplines. Consequently, it is plausible to hypothesize that a strategic supplementation with grape based products may be a good approach to mitigate the exercise induced oxidative stress. The goal of this review is to present the state of the art of supplementation effects with grape beverages and grape extracts on the oxidative stress markers in athletes. The data of polyphenolic dosages, participant characteristics and exercise protocols are reported
Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
Pasta represents a dominant portion of the diet worldwide and its functionalization with
high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers
behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina
pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus
plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation
with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion
of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented
dough also had higher resistant starch (up to 60% compared to the control) and total free amino
acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin
inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta
nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina)
pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility
(up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and
ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar
organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the
quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.Spanish Ministry of Economy and Competitiveness (MINECO)
RYC-2015-1879
Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars
Phenolic profiles, antioxidant, and antimicrobial activities of hydroethanolic olive leaf extracts
from six Mediterranean olive cultivars (Croatian: Lastovka, Levantinka, Oblica; Italian: Moraiolo,
Frantoio, Nostrana di Brisighella) were investigated. As expected, various distributions of phenolic
levels were observed for each cultivar and the total phenolic content showed high variability (ranging
from 4 to 22 mg GAE/g of dry extract), with the highest amount of phenolics found in the Oblica
sample, which also provided the highest antiradical (ORAC) and reducing activity (FRAP). The
screening of individual compounds was performed by HPLC-PDA-ESI-QTOF-MS and the main
detected compounds were oleuropein, hydroxytyrosol, oleoside/secologanoside, verbascoside, rutin,
luteolin glucoside, hydroxyoleuropein, and ligstroside. While the antioxidant activity of the samples
was relatively high, they showed no bactericidal and bacteriostatic activity against E. coli and
S. Typhimurium; weak activity against Staphylococcus aureus, Bacillus cereus, and Listeria innocua;
and inhibitory effects against Campylobacter jejuni at 0.5 mg dry extract/mL. The obtained results
support the fact that olive leaf extracts, and especially those from the Oblica cultivar, could potentially
be applied in various industries as natural preservatives and effective and inexpensive sources of
valuable antioxidants.PRIMA program under project BioProMedFood 1467European CommissionMCIN/AEI RTI2018-099835-A-I0
Comparison between Ultrasonic Bath and Sonotrode Extraction of Phenolic Compounds from Mango Peel By-Products
Phenolic compounds present in mango peel byproducts have been reported to have several
beneficial health properties. In this study, we carried out an optimization of phenolic compounds
using ultrasound-assisted extraction via ultrasonic bath and sonotrode. To optimize the variables
of extraction, a Box–Behnken design was used to evaluate the best conditions to obtain high total
phenolic compound extraction and high antioxidant activity evaluated by different methods (DPPH,
ABTS, and FRAP). The optimal ultrasonic bath conditions were 45% ethanol, 60 min, and 1/450 ratio
sample/solvent (w/v) whereas optimal sonotrode conditions were 55% ethanol, 18 min, and 65%
amplitude. The extracts obtained at the optimal conditions were characterized by HPLC–ESI-TOF-MS.
A total of 35 phenolic compounds were determined and, to our knowledge, several of them were
tentatively identified for the first time in mango peel. The samples were composed mainly by phenolic
acids derivatives, specifically of galloylglucose and methylgallate, which represented more than 50%
of phenolic compounds of mango peel byproducts. In conclusion, sonotrode is a valuable green
technology able to produce enriched phenolic compound extracts from mango peel byproducts that
could be used for food, nutraceutical, and cosmeceutical applications.MCIN/AEI/FEDER "Una manera de hacer Europa" RTI2018-099835-A-I0
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