Estudio del efecto solvatocrómico en derivados fenólicos naturales

Se describen las características espectrofluorimétricas de dos derivados de quercetina aislados de las hojas deFlaveria bidentis, un derivado de 6-prenilpinocembrina, aislado de las raíces de Dalea elegans y un compuesto deestructura antraquinónica aislado de las hojas de Heterophyllaea pustulata. Todos ellos presentan espectros deabsorción con máximos en la región UV-visible acordes con los grupos cromóforos presentes en su estructura. Loscuatro compuestos estudiados presentan fluorescencia nativa. La posición de los máximos de emisión de fluorescenciase modifica en función del disolvente. Los desplazamientos producidos están relacionados con el diferente gradode solvatación de las moléculas en estado excitado según la polaridad del disolvente. La adición de ácidos mineralesprovoca desplazamientos en los máximos de fluorescencia concordantes con los ya descritos para compuestos deestructura similar. Estas modificaciones espectrales tienen un gran interés analítico desde el punto de vista de laidentificación y caracterización de productos naturales de estructura fenólica

Correlation of trans-Lycopene Measurements by the HPLC Method with the Optothermal and Photoacoustic Signals and the Color Readings of Fresh Tomato Homogenates

The trans-lycopene content of fresh tomato homogenates was assessed by means of the laser photoacoustic spectroscopy, the laser optothermal window, micro-Raman spectroscopy, and colorimetry; none of these methods require the extraction from the product matrix prior to the analysis. The wet chemistry method (high-performance liquid chromatography) was used as the absolute quantitative method. Analytical figures of merit for all methods were compared statistically; best linear correlation was achieved for the chromaticity index a* and chroma C*

Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment

Consumer acceptance of dried apricots depends on them having an intense orange color, a gummy texture, and a characteristic flavor. In addition, the growing demand for healthy and nutritive foods has increased the interest in this product, as apricot fruits can be considered a good source of phytochemicals, such as polyphenols, carotenoids, and vitamins. Microwave energy may be an interesting drying method, an alternative to conventional sun or hot air drying, with which to obtain dried apricots with good sensorial, nutritive, and functional properties in a shorter time. This paper aims to evaluate the effect of sulfur pretreatment and the drying process (hot air and/or microwaves) on the color, mechanical properties, and ascorbic acid, vitamins A and E, and total carotenoid content of apricot. The obtained results mean that the use of microwave energy, either in combination or not with mild-hot air, may be recommended to obtain dried apricots, without needing to apply sulfur pretreatment.The authors wish to thank the Education and Science Ministry and the European Regional Development Fund (FEDER) for the financial support given throughout the Project AGL2005-05994.García Martínez, EM.; Igual Ramo, M.; Martín-Esparza, M.; Martínez Navarrete, N. (2013). Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment. Food and Bioprocess Technology. 6(11):3247-3255. https://doi.org/10.1007/s11947-012-0988-1S32473255611Adams, J. B. (1997). Food additive–additive interactions involving sulphur dioxide and ascorbic and nitrous acids: A review. Food Chemistry, 59(3), 401–409.Akin, E. B., Karabulut, I., & Topcu, A. (2008). Some compositional properties of main Malatya apricot Prunus armeniaca L. varieties. 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P. (1987). Air drying characteristics of apricots. Journal of Food Science, 52, 342–345.Femenia, A., Sánchez, E. S., Simal, S., & Rosselló, C. (1998). Developmental and ripening-related effects on the cell wall of apricot (Prunus armeniaca) fruit. Journal of the Science of Food and Agriculture, 77, 487–493.Funebo, T., & Ohlsson, T. (1998). Microwave assisted air dehydration of apple and mushroom. Journal of Food Engineering, 38, 353–367.Glüçü, K., Altun, M., Ozyurek, M., Karademir, S. E., & Apak, R. (2006). Antioxidant capacity of fresh, sun- and sulphited-dried Malatya apricot assayed by CUPRAC, ABTS/TEAC and folin methods. International Journal of Food Science and Technology, 41(S1), 76–85.Gregory, I. F. (1993). Vitamins. In O. Fennema (Ed.), Food chemistry (3rd ed., pp. 531–616). New York: Marcel Dekker.Halliwell, B. (1994). Free radical antioxidants in human disease. Curiosity, cause or consequence. Lancet, 344, 72–74.Jiménez, M., Martínez-Tomé, M., Egea, I., Romojaro, F., & Murcia, M. A. (2008). Effect of industrial processing and storage on antioxidant activity of apricot. European Food Research and Technology, 227(1), 125–134.Kamişli, F., & Karatas, F. (2009). Effects of sulphurisation on vitamins (A, C and E) and malondialdehyde in apricots. International Journal of Food Science and Technology, 44, 987–993.Karabulut, I., Topcu, A., Duran, A., Turan, S., & Ozturk, B. (2007). Effect of hot air drying and sun drying on color values and β-carotene content of apricot (Prunus armeniaca L.). Lebensmittel-Wissenschaft und Technologie, 40, 753–758.Karatas, F., & Kamişli, F. (2007). Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave. Journal of Food Engineering, 78, 662–668.Kevers, C., Falkowski, M., Tabart, J., Defraigne, J. O., Dommes, J., & Pincemail, J. (2007). Evolution of antioxidant capacity during storage of selected fruits and vegetables. 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Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips

The effect of water activity on the quality parameters of cocona chips obtained by a combined osmotic dehydration and hot air-drying method has been studied. Applying the combined treatment resulted in a product with 0.055± 0.005 g water/g product in 4.3 h of drying. Although this treatment caused a significant decrease (p<0.05) in the bioactive compounds analyzed, the antioxidant activity of the samples remained stable compared to fresh fruit. The applied treatment permitted the development of a sweet, crispy snack with acceptable optical and mechanical properties. To evaluate the stability of the cocona chips during storage, the water sorption behaviour (20 °C) and the relationship between the water content, water activity and the glass transition were also studied. Results showed that in order to ensure the functional quality preservation of cocona chips during long-term storage and avoid the crispness loss, the glassy state of the amorphous matrix must be guaranteed.The authors thank the Universidad Politecnica de Valencia for the financial support given throughout the Projects ADSIDEO-COOPERACION 2010 "Adaptacion de procesos de secado para favorecer la comercializacion de superfrutas de origen colombiano" and ADSIDEO-COOPERACION 2012 "Contribucion a la mejora del estado nutricional en poblaciones infantiles rurales del departamento del Choco a partir de materias primas de uso tradicional".Agudelo-Sterling, C.; Igual Ramo, M.; Moraga Ballesteros, G.; Martínez Navarrete, N. (2015). Implication of water activity on the bioactive compounds and physical properties of cocona (Solanum sessiliflorum Dunal) chips. Food and Bioprocess Technology. 9(1):167-171. doi:10.1007/s11947-015-1611-zS16717191Acevedo, N., Schebor, C., & Buera, M. P. (2006). 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