Efecto de reemplazar estearina por oleína de palma en galletas de papa horneadas

Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:35, baking temperature of 160 ºC, and baking time 12 min were the optimal conditions. Cookies made from 65% RPS + 35% RPOL composition exhibited 0.6 times less squalene, but 1.5 times more β-carotene, tocopherols and tocotrienols than the mixture of RPS and RPOL at 100:0. In addition, cookies with superior oxidative stability were obtained at a lower temperature (160 ºC) and short baking time (10 min). This study demonstrates that the application of RPOL and RPS blending can positively enhance the nutritional properties and oxidative stability of baked food, and that using potato in the baking processing may be beneficial.Las galletas de papa fueron formuladas reemplazando estearina de palma roja (RPS) por oleina de palma roja (RPOL) al 0, 17 y 35%, y posteriormente horneadas a 160, 180 y 200°C durante 10, 12 y 15 min. El análisis sensorial utilizando una prueba ortogonal mostró que la relación RPS-RPOL 65:35, la temperatura de horneado 160 ºC, y el tiempo de horneado 12 min fueron las condiciones óptimas. Las galletas hechas de 65% RPS + 35% RPOL presentan 0,6 veces menos de escualeno, pero 1,5 veces más β-caroteno, tocoferoles y tocotrienoles que la mezcla de RPS y RPOL en 100:0. Por otra parte, las galletas con mayor estabilidad oxidativa se obtuvieron a menor temperatura (160 ºC) y menor tiempo de horneado (10 min). Este estudio demuestra que la mezcla RPOL y RPS puede mejorar positivamente las propiedades nutricionales y la estabilidad oxidativa de los alimentos horneados, y que el uso de papa en el procesamiento de hornear puede ser beneficioso

Preparación de sustitutos de grasa de leche humana y mejora de su estabilidad oxidativa

1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.Se sintetizó el 1,3-dioleoil-2-palmitoilglicerol (OPO), utilizando estearina de palma rica en tripalmitina (PPP) y oleato de etilo, mediante interesterificación enzimática. Se optimizaron los parámetros de la interesterificación enzimática, como la temperatura, el contenido de agua, la carga de enzimas y la relación molar del sustrato. Se lograron altos rendimientos de C52 (principalmente OPO y sus isómeros, 46,7%) y un contenido de ácido palmítico (PA) en sn-2 del 75,3%. Además, el sustituto graso de leche humana OPO (HMFS), se mezcló con aceites de coco, soja, algas y microbianos, en una proporción en peso de 0,70:0,18:0,11:0,004:0,007 para simular los ácidos grasos de la leche humana (HMF) de acuerdo con un modelo matemático. Los ácidos grasos principales e importantes en HMFS-Final estaban casi dentro de los rangos de los presentes en HMF. El HMFS-Final podría promover la absorción de grasas y minerales y el desarrollo de los tejidos de la retina en los bebés. La mezcla de palmitato de L-ascorbilo (L-AP) y vitamina E (VE) resultó tener un efecto antioxidante sinérgico, tanto en la emulsión OPO-HMFS como en la OPO-HMFS. Este hallazgo tiene una gran importancia para mejorar la calidad y prolongar la vida útil de HMFS

Efecto de diferentes técnicas de horneado en la calidad de las nueces y su aceite

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.Las condiciones de horneado de los granos de nueces se optimizaron en base a diferentes cultivares y métodos de horneado. Se determinó la influencia de las diferentes técnicas de horneado sobre las propiedades químicas de los aceites de nuez. Los resultados mostraron que el índice de acidez, el índice de peróxido y el período de inducción (PI) aumentaron significativamente en las muestras horneadas en comparación con las no horneadas. El mayor aumento en el PI fue de 6 a 17 h, lo que indica que el horneado puede mejorar la estabilidad oxidativa de los aceites de nuez y prolongar su vida útil. Varios componentes del aroma aumentaron después del horneado, sin embargo, entre las diferentes condiciones de horneado, se observó el aroma más fuerte en el aceite de nuez después del horneado durante 20 minutos con sacarosa (107%) a 153 ℃. Sin embargo, el horneado tuvo poco efecto sobre la composición de ácidos grasos de las nueces

Propiedades antioxidantes de dos nuevos derivados lipofílicos del ácido gálico

The effectiveness of two lipophilic derivatives of the natural phenol, gallic acid (GA), synthesized using methyl gallate as starting material was investigated. The antioxidant activities of these novel phenolics compared to GA, tert-butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT) were evaluated in bulk oil, emulsion and the DPPH systems. The results showed that the new compounds effectively delayed lipid oxidation much better than GA and other antioxidants under Rancimat (100-140 °C) and emulsion tests. In the bulk oil system at 65 °C, they still behaved better than GA, but TBHQ had the highest activity. Thus, replacing the electron-withdrawing carboxylic group on GA by covalently linking sterically hindered phenols to its phenyl ring increased its lipophilicity and also resulted in synergistic effects which improved overall antioxidant activity through stabilization of the phenoxy radical. These new antioxidant variants satisfy industrial demands for bioactive ingredients with strong antioxidant potentials under different food processing conditions.Se aporta información sobre de la eficacia de dos derivados lipofílicos de fenoles naturales derivados del ácido gálico (GA) y sintetizados utilizando galato de metilo como material de partida. Las actividades antioxidantes de estos nuevos compuestos fenólicos en comparación con el GA, terc-butilhidroquinona (TBHQ) y butil hidroxitolueno (BHT) se evaluaron en aceites, sistemas emulsionados y mediante DPPH. Los resultados mostraron que los nuevos compuestos retrasaron efectivamente la oxidación de lípidos mucho más fuerte que el GA y otros antioxidantes mediante Rancimat (100-140 °C) y pruebas de emulsión. En el aceite a 65 °C, se comportaron mejor que el GA, pero el TBHQ tuvo la actividad más alta. Por lo tanto, reemplazar el grupo carboxílico en GA al unir covalentemente fenoles impedidos estéricamente a su anillo de fenilo ayudó a aumentar su lipofilia y también dio como resultado efectos sinérgicos que mejoraron la actividad antioxidante general a través de la estabilización del radical fenoxi. Estas nuevas variantes de antioxidantes satisfacen la demanda industrial de ingredientes bioactivos con un fuerte potencial antioxidante en diferentes condiciones de procesamiento de alimentos

A Multiple Classifier System Identifies Novel Cannabinoid CB2 Receptor Ligands

open access articleDrugs have become an essential part of our lives due to their ability to improve people’s health and quality of life. However, for many diseases, approved drugs are not yet available or existing drugs have undesirable side effects, making the pharmaceutical industry strive to discover new drugs and active compounds. The development of drugs is an expensive process, which typically starts with the detection of candidate molecules (screening) for an identified protein target. To this end, the use of high-performance screening techniques has become a critical issue in order to palliate the high costs. Therefore, the popularity of computer-based screening (often called virtual screening or in-silico screening) has rapidly increased during the last decade. A wide variety of Machine Learning (ML) techniques has been used in conjunction with chemical structure and physicochemical properties for screening purposes including (i) simple classifiers, (ii) ensemble methods, and more recently (iii) Multiple Classifier Systems (MCS). In this work, we apply an MCS for virtual screening (D2-MCS) using circular fingerprints. We applied our technique to a dataset of cannabinoid CB2 ligands obtained from the ChEMBL database. The HTS collection of Enamine (1.834.362 compounds), was virtually screened to identify 48.432 potential active molecules using D2-MCS. This list was subsequently clustered based on circular fingerprints and from each cluster, the most active compound was maintained. From these, the top 60 were kept, and 21 novel compounds were purchased. Experimental validation confirmed six highly active hits (>50% displacement at 10 μM and subsequent Ki determination) and an additional five medium active hits (>25% displacement at 10 μM). D2-MCS hence provided a hit rate of 29% for highly active compounds and an overall hit rate of 52%

Light-cone QCD Sum Rules for the Λ\Lambda Baryon Electromagnetic Form Factors and its magnetic moment

We present the light-cone QCD sum rules up to twist 6 for the electromagnetic form factors of the $\Lambda$ baryon. To estimate the magnetic moment of the baryon, the magnetic form factor is fitted by the dipole formula. The numerical value of our estimation is $\mu_\Lambda=-(0.64\pm0.04)\mu_N$, which is in accordance with the experimental data and the existing theoretical results. We find that it is twist 4 but not the leading twist distribution amplitudes that dominate the results.Comment: 13 page, 7 figures, accepted for publication in Euro. Phys. J.

k-Component q-deformed charge coherent states and their nonclassical properties

k-Component q-deformed charge coherent states are constructed, their (over)completeness proved and their generation explored. The q-deformed charge coherent states and the even (odd) q-deformed charge coherent states are the two special cases of them as k becomes 1 and 2, respectively. A D-algebra realization of the SU$_q$(1,1) generators is given in terms of them. Their nonclassical properties are studied and it is shown that for $k\geq3$, they exhibit two-mode q-antibunching, but neither SU$_q$(1,1) squeezing, nor one- or two-mode q-squeezing.Comment: LaTeX, 29 pages, 2 Postscript figures, minor change

Propiedades fisicoquímicas de snacks extrusionados de patatas y batatas con aceite de palma roja

Extruded potato (P) and sweet potato (SP) products with red palm oil (RPO) were prepared under different conditions. Superior product characteristics such as sensory score, expansion ratio, and water solubility index, among others, were obtained at high extrusion temperature (150-155 °C) and low water feed rate to the extruder (50.4-50.8 mL/min). The optimal products, P1 and SP1, had high micronutrients as their total contents of β-carotene, squalene, tocopherols, and tocotrienols were 883.2, 304.4, 262.4, and 397.0 mg/kg of oil, respectively. The average peroxide value was 4.3 meq O2/kg oil, p-anisidine value 3.3, and induction period (100 °C) 11.4 h. Moreover, RPO extruded with P showed a better extrusion behavior but lower micronutrient retention and oxidative stability than that extruded with SP. Thus, the finding herein is important for investigating extrusion conditions, increasing variety, improving nutritional quality, assessing applicability and predicting the shelf-life of RPO-P/SP-extruded food.Se prepararon snacks extrusionados de patatas (P) y batatas (B) con aceite de palma roja (APR) en diferentes condiciones. Se obtuvieron unas características superiores de los productos, como puntuación sensorial, relación de expansión, índice soluble en agua, entre otros, a alta temperatura de extrusión (150-155 °C) y baja velocidad de alimentación de agua al extrusionador (50,4-50,8 mL/min). Los productos óptimos, P1 y SP1, contenían altos micronutrientes ya que su contenido total de β-caroteno, escualeno, tocoferoles y tocotrienoles fue de 883,2; 304,4; 262,4 y 397,0 mg/kg de aceite, respectivamente. El índice de peróxido promedio fue de 4,3 meq O2/kg de aceite, el valor de p-anisidina de 3,3 y el período de inducción a 100 °C de 11,4 h. Además, el APR utilizado para la extrusión de P mostró un mejor comportamiento de extrusión, pero menor retención de micronutrientes y estabilidad oxidativa que el extrusionado con SP. Por lo tanto, los datos aquí obtenidos son importantes para profundizar en las condiciones de extrusión, aumentar la variedad, mejorar la calidad nutricional, evaluar la aplicabilidad y predecir la vida útil de los alimentos extrusionados con APR-P / B

Determinación de la calidad del aceite de té mediante 19F RMN y 1H RMN

The nuclear magnetic resonance (NMR) technique was applied to monitor the quality of tea oil herein. The adulteration of virgin tea oil was monitored by 19F NMR and 1H NMR. The 19F NMR technique was used as a new method to detect the changes in quality and hydroperoxide value of tea oil. The research demonstrates that 19F NMR and 1H NMR can quickly detect adulteration in tea oil. High temperature caused a decrease in the ratio D and increase in the total diglyceride content. Some new peaks belonging to the derivatives of hydroperoxides appeared at δ-108.21 and δ-109.05 ppm on the 19F NMR spectrum when the oil was autoxidized and became larger when the hydroperoxide value increased. These results have great significance in monitoring the moisture content, freshness and oxidation status of oils and in detecting adulteration in high priced edible oils by mixing with cheap oils.En este trabajo se utiliza la técnica de resonancia magnética nuclear (RMN) para controlar la calidad del aceite de té. La adulteración del aceite de té virgen se controló mediante las técnicas de 19F RMN y 1H RMN. La técnica de 19F RMN se utilizó como un nuevo método para detectar los cambios en la calidad y el índice de hidroperóxido del aceite de té. La investigación demuestra que las técnicas 19F RMN y 1H RMN pueden detectar rápidamente la adulteración del aceite de té. La alta temperatura provoca una disminución en la proporción D y un aumento en el contenido total de diglicéridos. Algunos picos nuevos, pertenecientes a derivados de hidroperóxidos, aparecieron a δ-108,21 y δ-109,05 ppm en el espectro de 19F RMN cuando el aceite se autoxidaba e incrementaban cuando aumentaba el índice de hidroperóxido. Estos resultados tienen gran importancia en el seguimiento del contenido de humedad, de la frescura y del estado de oxidación de los aceites y en la detección de la adulteración de aceites comestibles de alto valor con aceites baratos mediante el uso de 19F RMN y 1H RMN

Long-distant contribution and χc1\chi_{c1} radiative decays to light vector meson

The discrepancy between the PQCD calculation and the CLEO data for $\chi_{c1}\to \gamma V$ ($V=\rho^0,\,\omega,\,\phi$) stimulates our interest in exploring extra mechanism of $\chi_{c1}$ decay. In this work, we apply an important non-perturbative QCD effect, i.e., hadronic loop mechanism, to study $\chi_{c1}\to \gamma V$ radiative decay. Our numerical result shows that the theoretical results including the hadronic loop contribution and the PQCD calculation of $\chi_{c1}\to \gamma V$ are consistent with the corresponding CLEO data of $\chi_{c1}\to \gamma V$. We expect further experimental measurement of $\chi_{c1}\to \gamma V$ at BES-III, which will be helpful to test the hadronic loop effect on $\chi_{c1}$ decay.Comment: 7 pages, 2 figures. Accepted for publication in Eur. Phys. J.