Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjustedR2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.La calidad del aceite de oliva virgen está relacionada con su flavor y sus beneficios únicos para la salud. Algunas de estas propiedades se encuentran en el nivel más deseable cuando el aceite está recién extraído, ya que no es un producto que mejore con el tiempo. Por el contrario, las concentraciones de muchos compuestos cambian a lo largo de la vida útil. Estos cambios revelan el envejecimiento del aceite, pero no implican necesariamente la alteración de las propiedades sensoriales, por lo que en algunos casos un aceite envejecido procedente de aceitunas sanas puede presentar mejor calidad que uno fresco procedente de aceitunas afectadas por procesos de fermentación. El objetivo de este trabajo es estudiar diferentes metodologías propuestas para evaluar la calidad del aceite de oliva virgen con implicaciones en la frescura y el envejecimiento del aceite, destacando las posibilidades de las rápidas técnicas espectrofluorométricas para evaluar la frescura del aceite verificando la evolución de los pigmentos durante el almacenamiento. El cambio observado en las características espectrales seleccionadas y su modelado matemático a lo largo del tiempo se comparó con el modelo aceptado para predecir la cantidad de pirofeofitina a, que se basa en estudios isocinéticos. Los dos modelos matemáticos descritos en este estudio pusieron de manifiesto la utilidad de los pigmentos en la predicción de la vida útil del aceite de oliva virgen extra. La mejor regresión se obtuvo para 655 nm (R2 -ajustado = 0,91), longitud de onda que coincide con la banda distintiva de pigmentos.Secretaría de Estado de Investigación, Desarrollo e Innovación de España-AGL2015-69320-

Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjustedR2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.La calidad del aceite de oliva virgen está relacionada con su flavor y sus beneficios únicos para la salud. Algunas de estas propiedades se encuentran en el nivel más deseable cuando el aceite está recién extraído, ya que no es un producto que mejore con el tiempo. Por el contrario, las concentraciones de muchos compuestos cambian a lo largo de la vida útil. Estos cambios revelan el envejecimiento del aceite, pero no implican necesariamente la alteración de las propiedades sensoriales, por lo que en algunos casos un aceite envejecido procedente de aceitunas sanas puede presentar mejor calidad que uno fresco procedente de aceitunas afectadas por procesos de fermentación. El objetivo de este trabajo es estudiar diferentes metodologías propuestas para evaluar la calidad del aceite de oliva virgen con implicaciones en la frescura y el envejecimiento del aceite, destacando las posibilidades de las rápidas técnicas espectrofluorométricas para evaluar la frescura del aceite verificando la evolución de los pigmentos durante el almacenamiento. El cambio observado en las características espectrales seleccionadas y su modelado matemático a lo largo del tiempo se comparó con el modelo aceptado para predecir la cantidad de pirofeofitina a, que se basa en estudios isocinéticos. Los dos modelos matemáticos descritos en este estudio pusieron de manifiesto la utilidad de los pigmentos en la predicción de la vida útil del aceite de oliva virgen extra. La mejor regresión se obtuvo para 655 nm (R2 -ajustado = 0,91), longitud de onda que coincide con la banda distintiva de pigmentos.Secretaría de Estado de Investigación, Desarrollo e Innovación de España-AGL2015-69320-

Predicción de la frescura del aceite de oliva virgen extra durante el almacenamiento mediante espectroscopía de fluorescencia

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil.La calidad del aceite de oliva virgen está relacionada con su flavor y sus beneficios únicos para la salud. Algunas de estas propiedades se encuentran en el nivel más deseable cuando el aceite está recién extraído, ya que no es un producto que mejore con el tiempo. Por el contrario, las concentraciones de muchos compuestos cambian a lo largo de la vida útil. Estos cambios revelan el envejecimiento del aceite, pero no implican necesariamente la alteración de las propiedades sensoriales, por lo que en algunos casos un aceite envejecido procedente de aceitunas sanas puede presentar mejor calidad que uno fresco procedente de aceitunas afectadas por procesos de fermentación. El objetivo de este trabajo es estudiar diferentes metodologías propuestas para evaluar la calidad del aceite de oliva virgen con implicaciones en la frescura y el envejecimiento del aceite, destacando las posibilidades de las rápidas técnicas espectrofluorométricas para evaluar la frescura del aceite verificando la evolución de los pigmentos durante el almacenamiento. El cambio observado en las características espectrales seleccionadas y su modelado matemático a lo largo del tiempo se comparó con el modelo aceptado para predecir la cantidad de pirofeofitina a, que se basa en estudios isocinéticos. Los dos modelos matemáticos descritos en este estudio pusieron de manifiesto la utilidad de los pigmentos en la predicción de la vida útil del aceite de oliva virgen extra. La mejor regresión se obtuvo para 655 nm (R2-ajustado = 0,91), longitud de onda que coincide con la banda distintiva de pigmentos

A comparative study between wmms and tls for the stability analysis of the San Pedro church barrel vault by means of the finite element method

Stability of masonry constructions is highly conditioned by the geometric disposition of its elements due to its low tensile strength and great compressive mechanical properties. Under this framework, this paper attempts to evaluate the suitability of a wearable mobile mapping solution, equipped in a backpack and based on the well-known simultaneous location and mapping paradigm, for the structural diagnosis of historical constructions. To evaluate the suitability of this device, the structural analysis obtained is compared with a high precision terrestrial laser scanner, which is considered as ground truth. The Romanesque church of San Pedro (Becerril del Carpio, Spain) was selected as a study case. This construction, initially conceived in the XIIIth century, has experimented in the past a soil settlement promoting the leaning of the north wall, several plastic hinges in its barrel vault and a visible geometrical deformation. The comparison of both techniques was carried out at different levels: i) an evaluation of the time needed to obtain the point cloud of the church; ii) an accuracy assessment based on the comparison of a terrestrial network using artificial spheres as checkpoints and; iii) an evaluation of the discrepancies, in terms of safety factor and collapse topology, found during the advance numerical evaluation of the barrel vault by means of the finite element method. This comparison places this wearable mobile mapping solution as an interesting tool for the creation of advanced numerical simulations to evaluate the structural stability of historical constructionsJunta de Castilla y León | Ref. SA075P17FEDER | Ref. SOE1/P5/P025

Is the Mediterranean Sean Outflow conditioning cold water corals in the North Atlantic?

posterWithin the context of the UE project ATLAS, in September - October 2016 on board RV Sarmiento de Gamboa, the MEDWAVES (MEDiterranean out flow WAter and Vulnerable EcosystemS) targeted areas under the potential influence of the MOW (Mediterranean Water Outflow) within the Mediterranean and Atlantic realms. These include seamounts where cold-water corals (CWC) have been reported, they may act as essential “stepping stones” connecting fauna of seamounts in the Mediterranean with those of seamounts in the continental shelf of Portugal, the Azores and the Mid‐ Atlantic Ridge. During MEDWAVES sampling was conducted through several seamounts: Formigas (Azores), Ormonde & Gazul (North Atlantic) and Seco de los Olivos (Alboran Sea). High quality CO2 measurements were conducted in the 500 meters above the bottom in order to characterize the water masses and detect the MOW spreading. MOW is warm and salty, but also high in alkalinity and pH. Is MOW conditioning CWC

On the monitoring of surface displacement in connection with volcano reactivation in Tenerife, Canary Islands, using space techniques

Geodetic volcano monitoring in Tenerife has mainly focused on the Las Cañadas Caldera, where a geodetic micronetwork and a levelling profile are located. A sensitivity test of this geodetic network showed that it should be extended to cover the whole island for volcano monitoring purposes. Furthermore, InSAR allowed detecting two unexpected movements that were beyond the scope of the traditional geodetic network. These two facts prompted us to design and observe a GPS network covering the whole of Tenerife that was monitored in August 2000. The results obtained were accurate to one centimetre, and confirm one of the deformations, although they were not definitive enough to confirm the second one. Furthermore, new cases of possible subsidence have been detected in areas where InSAR could not be used to measure deformation due to low coherence. A first modelling attempt has been made using a very simple model and its results seem to indicate that the deformation observed and the groundwater level variation in the island may be related. Future observations will be necessary for further validation and to study the time evolution of the displacements, carry out interpretation work using different types of data (gravity, gases, etc) and develop models that represent the island more closely. The results obtained are important because they might affect the geodetic volcano monitoring on the island, which will only be really useful if it is capable of distinguishing between displacements that might be linked to volcanic activity and those produced by other causes. One important result in this work is that a new geodetic monitoring system based on two complementary techniques, InSAR and GPS, has been set up on Tenerife island. This the first time that the whole surface of any of the volcanic Canary Islands has been covered with a single network for this purpose. This research has displayed the need for further similar studies in the Canary Islands, at least on the islands which pose a greater risk of volcanic reactivation, such as Lanzarote and La Palma, where InSAR techniques have been used already

Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On the contrary, the concentrations of many compounds change during its shelf-life. These changes reveal the aging of the oil but do not necessarily mean decay in sensory properties, so in some cases an aged oil from healthy olives may be better qualified than a fresh one from olives affected by fermentation. The aim of this work is to analyze different methodologies proposed for assessing the quality of virgin olive oil with implications in freshness and aging of the oil, and to highlight the possibilities of rapid spectrofluorimetric techniques for assessing oil freshness by checking the evolution of pigments during storage. The observed change in the selected spectral features and mathematical modelling over time was compared with the accepted model for predicting the amount of pyropheophytin a, which is based on isokinetic studies. The best regression was obtained for 655 nm (adjusted-R2 = 0.91) wavelength, which matches the distinctive band of pigments. The two mathematical models described in this study highlight the usefulness of pigments in the prediction of the shelf-life of extra virgin olive oil

Seasonal and interannual variability of dissolved oxygen around the Balearic Islands from hydrographic data

Oceanographic data obtained between 2001 and 2011 by the Spanish Institute of Oceanography (IEO, Spain) have been used to characterise the spatial distribution and the temporal variability of the dissolvedoxygen around the Balearic Islands (Mediterranean Sea). The study area includes most of the Western Mediterranean Sea, from the Alboran Sea to Cape Creus,atthe border between France and Spain. Dissolved Oxygen (DO) at thewatersurface is found to be in a state of equilibrium exchange with the atmosphere. In the spring and summer a subsurface oxygen supersaturation is observed due to the biological activity, above the subsurface fluorescence maximum. Minimum observed values of dissolved oxygen are related to theLevantine Intermediate Waters (LIW). An unusual minimum of dissolved oxygen concentrations were also recorded in the Alboran Sea Oxygen Minimum Zone. The Western Mediterranean Deep Waters (WMDW) and the Western Intermediate Waters (WIW) show higher values of dissolved oxygenthanthe Levantine Intermediate Waters due to their more recent formation. Using these dissolved oxygen concentrations it is possible to showthat the Western Intermediate Waters move southwards across the Ibiza Channel and the deep water circulates around the Balearic Islands. It has also been possible to characterise the seasonal evolution of the different watermassesandtheir dissolved oxygen content in a station in the Algerian sub-basin. Keywords: Ocean circulation, dissolved oxygen, water masses, Western Mediterranean Sea, Balearic SeaPost-print

Dye-Based Photonic Sensing Systems

[EN] We report on dye-based photonic sensing systems which are fabricated and packaged at wafer scale. For the first time luminescent organic nanocomposite thin-films deposited by plasma technology are integrated in photonic sensing systems as active sensing elements. The realized dye-based photonic sensors include an environmental NO2 sensor and a sunlight ultraviolet light (UV) A + B sensor. The luminescent signal from the nanocomposite thin-films responds to changes in the environment and is selectively filtered by a photonic structure consisting of a Fabry Perot cavity. The sensors are fabricated and packaged at wafer-scale, which makes the technology viable for volume manufacturing. Prototype photonic sensor systems have been tested in real-world scenarios.The authors thank the EU (Phodye Strep Project 033793 and ERC Starting Grant M&M's 277879), and the Spanish Ministry of Economy and Competitiveness (MAT-2010-21228) and Junta de Andalucia (P09-TEP-5283) for financial support.Aparicio, F.; Alcaire, M.; González-Elipe, A.; Barranco, A.; Holgado, M.; Casquel, R.; Sanza, F.... (2016). Dye-Based Photonic Sensing Systems. Sensors and Actuators B Chemical. 228:649-657. https://doi.org/10.1016/j.snb.2016.01.092S64965722

Validity of the dental operating microscope and selective dentin removal with ultrasonic tips for locating the second mesiobuccal canal (MB2) in maxillary first molars : an in vivo study

Several investigations have determined whether the use of a dental operating microscope (DOM) in combination with selective dentine removal with ultrasonic tips increases the percentage of location of the Mesiobuccal 2 (MB2) root canal in maxillary firs