Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density olive grove located in a non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. The results showed that the 122 monovarietal olive oils studied could be classified as extra virgin oils, according to the quality parameters. Furthermore, the olive cultivar had a marked effect on the chemical composition and antioxidant activity. In general, olive oils from cvs. Picual and Cornicabra showed the highest total phenolic contents, oxidative stability, and tocopherols contents, whereas the worst results for oxidative stability were observed for cv. Redondilla olive oils, probably associated to the lowest contents of phenolics and tocopherols and the highest amounts of polyunsaturated fatty acids. Finally, it was found that, despite the different crop years evaluated, the quality-chemical profiles could be used to successfully discriminate the monovarietal oils under study (linear discriminant analysis sensitivities: 92 ± 5% for the repeated K-fold cross-validation), using the data of 15 non-redundant variables identified by the simulated annealing variable selection algorithm.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020) and Associate Laboratories for Green Chemistry-LAQV (UIDB/50006/2020) and SusTEC (LA/P/0007/2020). Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersio

Antioxidant activity of twenty wild Spanish Thymus mastichina L. populations and its relation with their chemical composition

The antioxidant activity and chemical composition of essential oils and methanolic extracts of twenty Spanish Thymus mastichina L. populations were studied. Both essential oils and methanolic extracts possessed antioxidant properties. However, the total phenol contents of the methanolic extracts varied between 2.90 and 9.15mg GAE/g extract and the EC 25 values of DPPH free radical scavenging activity between 0.90 and 3.45mg/mL for the methanolic extracts and 78-241mg/mL for essential oils, these showing low antioxidant potential. Actually, in essential oils the main compound determined was the 1,8-cineole (56.8-69.6%), whereas thymol, γ-terpinene, terpinolene and geraniol (species with considerable DPPH scavenging activity) were observed in low amounts. Concerning methanolic extracts, rosmarinic acid was the most abundant polyphenol (1.70-9.85mg/g), followed by methoxysalicylic acid, apigenin, kaempferol and luteolin.The authors are grateful to the POCTEPePrograma Cooperação Transfronteiriça España-Portugal 2007 e 2013 for financial support through the project “Mejora de la competitividad del sector agrario de Castilla y León y Norte de Portugal a través de la innovación y el desarrollo de productos diferenciados de alto valor”.info:eu-repo/semantics/publishedVersio

Thymus masticina L. – Composição e bioactividade de exemplares com diferentes origens geográficas

O tomilho (Thymus sp.) e geralmente usado como especiaria e/ou erva medicinal com diversas propriedades farmacológicas, tais como anti-espasmódicas, anti-sépticas, anti-tússicas, expectorantes, entre outras. Os óleos essenciais extraídos do tomilho tem também encontrado uso na dieta humana, uma vez que tem sido demonstrada actividade antimicrobiana face a microrganismos patogénicos, tais como Staphylococcus aureus, Helicobacter pylori e Candida albicans

Actividade antioxidante e composição em fenóis totais de dez novas variedades de feijão do ITACYL

O feijão (Phaseolus ltztlgaris L.) é uma leguminosa largamente consumida no mundo, estando-lhe associadas diferentes propriedades nutricionais. Nas últimas décadas o Instituto Tecnológico Agrário de Castela e Leão (ITACyL) tem-se dedicado ao desenvolvimento de novas variedades de feijão. Neste sentido, com o presente trabalho procedeu-se à avaliação do teor em fenóis totais, e da actividade antioxidante através do efeito bloqueador dos radicais livres de DPPH (2,2-difenil-1-picrilhidrazilo) em dez variedades de feijão desenvolvidas naquele organismo (Almonga, Cárdeno, Cardina, Casasola, Corcal, Curruquilla, Moradillo, Tafioga, Tremaya e Tropical). O teor em fenóis totais foi muito diferente entre variedades oscilando entre 4.19±0.18 (variedade Almonga) e 90.85±2.04 (variedade Tafioga) equivalentes de ácido cafeico/100 g de feijão, enquanto os valores de ECso variaram entre 0.17±0.06 (variedade Tafioga) e 20.58±3.93 (variedade Casasola) mg de extracto aquoso liofilizado de feijão/ ml. De maneira geral as amostras com maior teor em fenóis totais conduziram a menores valores de ECso estando os valores significativamente correlacionados (r2= 0.677; p =0.003).Programa INTERREG III A, Projecto PIREFI “Estúdios sobre protección integrada y recursos fitogenéticos en cultivos tradicionales de las regiones de Trás-os-Montes y Castilla y León”

Actividade antioxidante e composição em fenóis totais de dez variedades de feijão do ITACYL

O feijão (Phaseolus ltztlgaris L.) é uma leguminosa largamente consumida no mundo, estando-lhe associadas diferentes propriedades nutricionais. Nas últimas décadas o Instituto Tecnológico Agrário de Castela e Leão (ITACyL) tem-se dedicado ao desenvolvimento de novas variedades de feijão. Neste sentido, com o presente trabalho procedeu-se à avaliação do teor em fenóis totais, e da actividade antioxidante através do efeito bloqueador dos radicais livres de DPPH (2,2-difenil-1-picrilhidrazilo) em dez variedades de feijão desenvolvidas naquele organismo (Almonga, Cárdeno, Cardina, Casasola, Corcal, Curruquilla, Moradillo, Tafioga, Tremaya e Tropical). O teor em fenóis totais foi muito diferente entre variedades oscilando entre 4.19±0.18 (variedade Almonga) e 90.85±2.04 (variedade Tafioga) equivalentes de ácido cafeico/100 g de feijão, enquanto os valores de ECso variaram entre 0.17±0.06 (variedade Tafioga) e 20.58±3.93 (variedade Casasola) mg de extracto aquoso liofilizado de feijão/ ml. De maneira geral as amostras com maior teor em fenóis totais conduziram a menores valores de ECso estando os valores significativamente correlacionados (r2= 0.677; p =0.003)

Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina

The number of plants per hectare is a key factor for olive tree productivity. Nevertheless, information about the effect of tree density on olive oil quality and composition is scarce. Thus, the effect of planting densities of cv. Arbequina trees on olive oil quality and composition was studied along the first four years of production. Two types of planting tree arrangements were evaluated, namely olive trees planted at different distances within a row (2.0 m; 1.5 m; 1.25 m; and 1.0 m, fixing the space between rows equal to 4.0 m) or at different distances between rows (4.0 m; 3.5 m; and 3.0 m, fixing the space within the same row at 1.5 m), which led to planting densities from 1250 to 2500 trees ha−1. The results indicated that the quality parameters, composition, antioxidant activity and oxidative stability were significantly affected by the densities of plants and the crop year (Pvalue < 0.0001, for one-way ANOVA). An increase of plants in the row and between rows showed a tendency for a slight increase of free acidity, and a reduction of the peroxide value and of the extinction specific coefficients. Fatty acid composition was also affected, with a tendency for the decrease of C16:0, C18:0, SFA and PUFA, and an increase of C18:1, C18:2 and MUFA. The antioxidant activity and the oxidative stability also showed a reduction trend. For all parameters evaluated, the crop year had a marked influence. The year of production had significant statistical effects on the evaluated parameters, which could be related to agro-climatic factors.This work was financially supported by Project POCI-01-0145- FEDER-006984 (Associate Laboratory LSRE-LCM); Project UID/QUI/ 50006/2013 (REQUIMTE-LAQV); Strategic Project PEst-OE/AGR/ UI0690/2014 (CIMO), all funded by Fundo Europeu de Desenvolvimento Regional (FEDER) through COMPETE2020-Programa Operacional Competitividade e Internacionalização (POCI) and by national funds through Fundação para a Ciência e a Tecnologia (FCT), Portugal. This work was also supported by POCTEP (Programa Cooperação Transfronteiriça Espanha-Portugal) within the project "RED/AGROTEC – Red transfronteriza España Portugal de experimentación y transferencia para el desarrollo del sector agropecuario y agroindustrial”. Nuno Rodrigues thanks FCT, POPH-QREN and FSE for the Ph.D. Grant (SFRH/BD/104038/2014).info:eu-repo/semantics/publishedVersio

Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics

BACKGROUND Legume consumption has been associated with a lower risk of developing type 2 diabetes. However, the type of legume is a modifier of its effect. Two Spanish dry bean varieties-white ('Almonga') and cream ('Curruquilla')-were analyzed and used in a postprandial study in type 2 diabetics to assess glucose, insulin and triacylglycerol in blood. RESULTS 'Curruquilla' variety had higher total galactoside (stachyose, mainly), trypsin inhibitors and lectin content than 'Almonga'. The canning liquid was discarded prior to the analysis and the bean consumption by the subjects. The canning process reduced the total α-galactoside content (>50%), practically eliminated trypsin inhibitors, and no lectin content was found. After bean consumption, maximum glucose was obtained at 60 min and was three times lower than that in bread. After bean intake, maximum insulin was produced 60 min with 'Almonga' and occurred later (90 min) with 'Curruquilla' and bread. After 'Almonga' intake, the area under the curve response of triglycerides was 14% lower compared to bread (P = 0.013). CONCLUSIONS 'Almonga' and 'Curruquilla' are similar in the content of the nutritional but not in that of the antinutritional components. Both beans showed similar effects on blood glucose and insulin in type 2 diabetics and marked differences compared to those of bread in terms of magnitude and time course, but only 'Almonga' rendered a significant reduction in the triglyceridemic response. © 2012 Society of Chemical Industry

By-product of Lavandula latifolia essential oil distillation as source of antioxidants

The objective of this work was to evaluate the antioxidant properties of Lavandula latifolia waste obtained after essential oil distillation. Samples of 12 wild populations of the Lavandula genus collected between 2009 and 2010 were hydrodistilled and their by-products were analyzed using the FolineCiocalteu, free radical scavenging activity (2,2-diphenyl-1- picrylhydrazyl), and the ferric reducing antioxidant power (FRAP) methods. Rosmarinic acid, apigenin, and luteolin contents were analyzed by high-performance liquid chromatographyediode array detection. The mean of total phenolic content ranged from 1.89 ± 0.09 mg gallic acid equivalents/g dry weight to 3.54 ± 0.22 mg gallic acid equivalents/ g dry weight. The average value of the half maximal effective concentration (EC50) for scavenging activity ranged from 5.09 ± 0.17 mg/mL to 14.30 ± 1.90 mg/mL and the variability of the EC50 in FRAP ranged from 3.72 ± 0.12 mg/mL to 18.55 ± 0.77 mg/mL. Annual variation was found among this samples and the environmental conditions of 2009 were found to be more favorable. The plants collected from Sedano showed the highest antioxidant power. Our results show that rosmarinic acid and apigenin in L. latifolia contributed to the antioxidant properties of the waste. In conclusion, the by-product of the distillation industry could be valorizing as a source of natural antioxidants.This project was carried out thanks to financial support from the National Institute for Instituto Nacional de Tecnología Agraria y Alimentaria (INIA) through project RTA2009-00062-C03-02. I. M.-T. was supported by a PhD fellowship from the Instituto Nacional de Tecnología Agraria y Alimentaria (INIA)

Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating

Lipids oxidation is one of the main factors leading to quality losses in foods. Its prevention or delay could be obtained by the addition of antioxidants. In this sense the present work intend to monitor the protective effects of Lavandula latifolia essential oil during soybean oil microwave heating. To achieve the proposed goal quality parameters (free acidity, peroxide value, specific coefficients of extinction and ΔK), fatty acids profile, tocopherols and tocotrienols composition, antioxidant activity and oxidative stability were evaluated in soybean oil with and without spike lavender essential oils (EO) submitted to different microwave heating exposure times (1, 3, 5, 10 and 15 min; 1000 Watt) with a standard domestic microwave equipment. Microwave heating induced severe quality and composition losses, mainly above 3 min of microwave heating, regardless the sample tested. However, spike lavender EO addition counteracts the oxidation comparatively to control oils, by presenting enhanced values in quality parameters. A higher protection in unsaturated fatty acids loss was also observed as well as a higher antioxidant activity and oxidative stability. The microwave heating effects were clearly different in the samples with essential oils addition, allowing discrimination from plain soybean oils by a principal component analysis, being also capable to discriminate the different heating times tested within each sample.info:eu-repo/semantics/publishedVersio

Survey of <i>Candidatus</i> Liberibacter Solanacearum and Its Associated Vectors in Potato Crop in Spain

‘Candidatus Liberibacter solanacearum’ (CaLsol), the etiological agent of potato zebra chip (ZC), is transmitted to potato plants by the psyllid Bactericera cockerelli (Šulc, 1909) in North and Central America and New Zealand. The risk of the dispersion of ZC in Spain depends on the presence of an efficient vector. This work studies the presence and abundance of ZC symptoms and CaLsol in potato plants, as well as the presence and abundance of psyllid species associated with potato crops in the main producing areas in Spain. Eighty-eight plots were surveyed punctually to detect ZC symptoms and psyllid species in the main potato-producing areas. Furthermore, fourteen potato plots were surveyed by different sampling methods during the cropping season to detect psyllid species from 2016 to 2018. Very few symptomatic and CaLsol-positive plants were detected in Mainland Spain, and any positive plant was detected in the Canary Islands. Most of the adult psyllids captured were identified as Bactericera nigricornis (Foerster, 1848), and some of them as Bactericera trigonica, but no B. cockerelli was detected. B. nigricornis was found widely distributed in the northern half of the Iberian Peninsula; however, this psyllid does not seem sufficient to pose a threat to potato production, due to the scarce number of specimens and because the frequency of B. nigricornis specimens that were CaLsol+ was very low