56 research outputs found
Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy
[EN] The olive processing industry has till date been dominated by a small group of cultivars, leading to the possibility of some olive cultivars becoming extinct in the near future. In this study, we determined the composition of some chemical components in the olive oils from 31 minor olive cultivars of the Valencian Community. Our main aim was to identify suitable cultivars, which could produce differentiated olive oils, thus aiming towards their valorization. The average oil content of minor olive cultivars was found to be good, with some of them reporting approximately 60% (dry basis). On average, the total phenolic content was 229mg kg(-1), with cv. Mas Blanc reporting the highest content (570mg kg(-1)). Among the various tocopherols found in olives, -tocopherol was the main constituent, with a maximum concentration of 290.6mg kg(-1). Linoleic acid was the main polyunsaturated fatty acid and varied between 3.4% (cv. Del Pomet) and 16.9% (cv. Blanqueta Enguera). Special attention needs to be paid to the composition of sterols, since some olive oils exceeded the limits established for some sterols by the current European legislation. Some of the cultivars studied were highly productive, and originated differentiated olive oils with a rich composition of antioxidants and essential fatty acids. In some cases, these beneficial compounds were higher than those of commercial oils obtained from the most common cultivars worldwide. These results could contribute to the commercial exploitation of some of the studied cultivars.Salazar-García, DC.; Malheiro, R.; Pereira, JA.; López- Cortés, I. (2019). Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy. 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Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour
Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain
Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain
The enormous quantity of food wastes discarded annually force to look for alternatives for this interesting feedstock. Thus, food bio-waste valorisation is one of the imperatives of the nowadays society. This review is the most comprehensive overview of currently existing technologies and processes in this field. It tackles classical and innovative physical, physico-chemical and chemical methods of food waste pre-treatment and extraction for recovery of added value compounds and detection by modern technologies and are an outcome of the COST Action EUBIS, TD1203 Food Waste Valorisation for Sustainable Chemicals, Materials and Fuels
Potential fat-lowering and prebiotic effects of enzymatically treated okara in high-cholesterol-fed Wistar rats
Determination of soluble dietary fibre content of Okara treated with high hydrostatic pressure and enzymes: a comparative evaluation of two methods (AOAC and HPLC-ELSD)
Whey Versus Soy Protein Diets and Renal Status in Rats
The authors would like to thank Jonatan Ruiz for his constructive comments on the manuscript. This study was supported by the project DEP2008-04376 from the Ministry of Science and Innovation and grants from the Spanish Ministry of Education (AP2009-5033, AP2009-3173).Different dietary protein sources can promote different renal statuses. We examined the effects of whey protein
(WP) and soy protein (SP) intake on plasma, urinary, and morphological renal parameters in rats. One hundred and twenty
Wistar rats were randomly distributed into 2 experimental groups fed with either WP or SP diets over 12 weeks. These diets
were based on commercial WP or SP isolates. The urinary calcium content was higher in the WP diet compared to the SP diet
group (P < .001) whereas the urinary citrate level was lower (P < .001). The urinary pH was more acidic in the WP diet group
compared to the SP diet group (P < .001); however, no differences were observed between the groups for any of the renal
morphological parameters analyzed (all, P > .05) or other plasma renal markers such as albumin or urea concentrations. The
increase of acid and urinary calcium and the lower urinary citrate level observed in the WP diet group could increase the
incidence of nephrolithiasis compared to the SP diet group. Despite the WP showed poorer acid-base profile, no significant
morphological renal changes were observed. These results suggest that the use of SP instead of WP appears to promote a more
alkaline plasma and urinary pro le, with their consequent renal advantages.Ministry of Science and Innovation DEP2008-04376Spanish Ministry of Education AP2009-5033, AP2009-317
Effects of Lactic Acid Bacteria‐Fermented Soymilk on Isoflavone Metabolites and Short‐Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota
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