Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life

Bitterness is a positive sensorial attribute of olive oil that mainly depends on phenol concentration. However, excessive bitterness may be unpleasant for consumers. The aim of this investigation was to evaluate if partitioning polyphenols between oil and water phases could modulate the bitterness of an Empeltre olive oil containing a phenolic concentration higher than the typical content for this olive oil variety. The linear relationship observed between the percentage of oil in the extraction system and the percentage of phenols removed from the oil permitted estimating the olive oil-to-water ratio required to reduce the concentration of phenols for a given value in order to modulate Empeltre olive oil bitterness. Olive oils after liquid–liquid extraction did not develop any negative sensory attributes, and their physicochemical parameters were not substantially affected. Liquid–liquid extraction using water as a solvent is a procedure capable of effectively reducing the total phenol compounds of Empeltre extra virgin olive oil and, as a consequence, of reducing its bitterness intensity without affecting the highest commercial category determined by the parameters legally established by European Community regulations just after extraction and during nine months of storage

Ferrocenyl gold complexes as efficient catalysts

More than half a century after the discovery of the ferrocene structure in 1951, it remains as a suitable building block in many research areas, including catalysis with the development of key chiral catalysts. On the other hand, gold-mediated catalysis has been raised in recent years, allowing the creation of a great variety of C-C bonds and C-heteroatom bonds. In this context, this review covers the recent advances made with the combination of these two iconic figures in the organometallic chemistry field, since the first gold catalyzed reaction using a ferrocene ligand reported in 1986. The combination of the excellent properties and versatility of this metallocene, has allowed the obtainment of a plethora of ligands for metal catalysis, although their use joined to gold catalysis is still scarcely explored

Tratamiento de las fracturas de la diáfísis femoral mediante clavo centromedular en cerrojo de Grosse-Kempf

Hemos revisado retrospectivamente 77 fracturas diafisarias femorales tratadas mediante enclavamiento centromedular de Grosse-Kempf. Todos los pacientes han sido seguidos con controles mensuales clínico-radiológicos hasta la consolidación de las fracturas. Realizamos un estudio de la diferentes complicaciones generales, técnicas y evolutivas que nos han surgido en la utilización de la técnica. Los resultados han sido valorados según la escala de Thorensen obteniéndose un 84,5% de excelentes y buenos resultados. Como conclusión pensamos que es una buena técnica para el tratamiento de todo tipo de fracturas femorales comprendidas entre las zonas 2 y 5 de Wiss y que los peores resultados vienen dados por errores en la realización de la técnica.We have retrospectively review seventy-seven femoral shaft fractures treated by Grosse-Kempf intramedullary nailing. All patients have been review monthly until fracture consolidation. The results in fifty two fractures were classified as excellent; in thirteen as good; in seven as fair, and in five as poor. In our experience, the Grosse-Kempf method has been found to be a good alternative for treatment of all femoral shaft fractures. Poor result cause predicted by technical errors

The evolution of Arbequina olive oil quality during ripening in a commercial super-high density orchard in north-east Spain

The objective of this work was to follow the maturity of the olives in a commercial Arbequina super-high density orchard and to study the evolution of the olive oil quality. For this objective, the physicochemical, nutritional and sensory parameters were studied. The free acidity was found to be similar during ripening whereas the peroxide index and K232, K270 decreased. The total phenol content and oxidative stability showed a similar trend. First, it increased and then decreased. alpha-tocopherol, saturated fatty acid and pungency decreased. The polyunsaturated content increased while the MUFAS/PUFAS ratio decreased. In 2010, the crop maturity was quicker, and the maturity indexes were higher than in the 2009 crop for the same picking date. Even in the same orchard, the maturity is changing in each crop season. For this reason, it is necessary to choose the optimal harvesting date

Effects of pulsed electric fields on yield extraction and quality of olive oil

The effect of the application of pulsed electric field (PEF) treatments of different intensities (0–2 kV/cm) on Arbequina olive paste in reference to olive oil extraction at different malaxation times (0, 15, and 30 min) and temperatures (15 and 26 °C) was investigated. The extraction yield improved by 54 % when the olive paste was treated with PEF (2 kV/cm) without malaxation. When the olive paste was malaxated at 26 °C, the application of a PEF treatment did not increase the extraction yield as compared with the control. However, at 15 °C, a PEF treatment of 2 kV/cm improved the extraction yield by 14.1 %, which corresponded with an enhancement of 1.7 kg of oil per 100 kg of olive fruits. The application of a PEF treatment could permit reduction of the malaxation temperature from 26 to 15 °C without impairing the extraction yield. Param-eters legally established (acidity, peroxide value, K232, and K270) to measure the level of quality of the virgin olive oil were not affected by the PEF tres. A sensory analysis revealed that the application of a PEF treatment did not generate any bad flavor or taste in the oil

Resultados a medio plazo de la exéresis de la cabeza radial en mujeres adultas

Presentamos los resultados del tratamiento mediante exéresis de la cabeza radial en fracturas conminutas tipos III y IV de Mason, en 11 casos, todos ellos mujeres. Los resultados, evaluados entre 1 y 8 años después del tratamiento mediante un cuestionario estándar y un estudio clínico y radiológico de codo y la muñeca, fueron excelentes en 7 pacientes y buenos en 4, no obteniéndose resultados regulares o malos. Se observó el desplazamiento proximal del radio en 9 casos, pero los pacientes no mostraron limitaciones de la movilidad, inestabilidad del codo o dolor. Consideramos que en este tipo de pacientes, la escisión de la cabeza radial es un método satisfactorio de tratamiento, siendo de elección en casos en los que no es posible obtener una osteosíntesis estable.We present the results of radial head resection in comminuted Mason's types III and IV head fractures in 11 women. Outcome was evaluated between 1 and 8 years after the treatment by means of a standard questionnaire, clinical and radiological study of the elbow and the wrist. Excellent result was observed in 7 patients and good in 4. proximal displacement of the radius was documented in 9 cases, without motion limitation, instability of the elbow or pain. We consider that resection of the radial head is satisfactory method of treatment in cases in which stable internal fixation cannot be achieved

Unravelling the role of triisopropylphosphane telluride in Ag(I) complexes

The coordination chemistry of chalcogenide ligands has always attracted significant interest in the field of inorganic chemistry, especially for soft metals such as those of group 11. Despite the scarcity of research on phosphane tellurides, we report on the synthesis and characterisation of five novel silver complexes containing the phosphane telluride ligand, TeP(iPr)3, along with other ancillary ligands such as mono or diphosphanes. Spectroscopic studies were performed to investigate the behaviour of these complexes, including their redox properties, as demonstrated by the 1,1′-diphenylphosphaneferrocene (dppf) silver derivatives. Additionally, these complexes showcase remarkable rapid interchange equilibrium, revealing silver species with distinctive Ag2Te2 cores and a combination of bridging and terminal TeP(iPr)3 ligands. A promising avenue for further investigation and potential applications emerges

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stability of Picual and Arbequina olive oil during deep frying of frozen potatoes in comparison with high oleic sunflower oil. Changes in different physicochemical and nutritional parameters were studied during frying. Picual olive oil had a higher stability in comparison with high oleic sunflower oil and Arbequina olive oil. Picual olive oil is very suitable for frying because it is able to undergo the greatest number of frying cycles without exceeding the limits allowed by regulations. This behavior is due to its phenolic content, the lower loss in tocopherol and better stability. Practical Applications: The information gained from this research could be very appropriate for consumers and for the industry to know which variety of olive oil is more suitable for frying longer frying cycles without exceeding the limits allowed by regulation and remain in good quality

Aportación de la densitometría ósea en las artroplastias de rodilla

El presente trabajo consiste en una revisión clínica y radiológica de 84 artroplastias modulares de rodilla de las cuales, en 19 se ha estudiado la masa ósea periprotésica (7 cementadas y 12 sin cementar) antes, al mes y a los seis meses de la intervención mediante un densitómetro de doble fotón. Aparte, se ha probado la correlación directa entre la indicación peroperatoria de no cementar y una mayor masa ósea en todas las zonas periprotésicas; por otro lado, se ha observado una diferente distribución de la densidad mineral ósea en la tibia tras la intervención, según se haya utilizado o no cemento. Estos hallazgos confirman el estudio densitométrico previo a la intervención como un método complementario útil en la indicación de la cementación de la artroplastia total de rodilla.A clinical and radiological revision of 84 modular knee arthroplasties is presented. Periprosthesis bone mineral content was studied in 19 prostheses (7 cemented and 12 uncemented) before, surgery one and 6 months after the intervention using a densitometer of double energy. A direct correlation between the implantation of a non-cemented prosthesis and the growth of the bone mass in all the periprosthesis areas was found, existing a different distribution of the mineral bone density of the tibia after the intervention depending on the use of cement. These findings show that the densitometric study previous to an intervention as a useful complementary method in the indication of cemented total knee arthroplasty

Influencia del retraso en el procesado de las aceitunas tras la recolección, en parámetros físico-químicos y nutricionales del aceite de oliva de la variedad Racimilla

The aim of this work was to study how the delay time between harvesting and processing affects the physicochemical and nutritional parameters of Racimilla olive (Olea europaea L.) oil. The physicochemical parameters (titratable acidity, peroxide value, coefficients of specific extinction and pigments content) changed remarkably. The nutritional parameters such as fatty acids profile, total phenols and vitamin E also suffered a change with the delay in processing. Physicochemical and nutritional parameter modifications were detrimental to olive oil quality. In conclusion, a delay in processing after harvesting is not efficient to preserve the physicochemical and nutritional quality of the olive oil from the Racimilla variety.El objetivo de este trabajo fue estudiar cómo afecta el tiempo que transcurre entre la recolección y procesado en los parámetros físico-químicos y nutricionales del aceite de oliva (Olea europaea L.) de la variedad aragonesa Racimilla. Los parámetros físico-químicos (acidez, índice de peróxidos, coeficientes de extinción y contenido en pigmentos) se modificaron visiblemente. Los parámetros nutricionales como el perfil de ácidos grasos, contenido en fenoles totales y vitamina E sufrieron también un cambio al retrasar el procesado. Tanto las modificaciones en los parámetros físico-químicos como en los nutricionales fueron negativas desde el punto de vista de la calidad del aceite. A la vista de los resultados, el retraso en el procesado tras la recolección es ineficiente para preservar la calidad físico-química y nutricional del aceite de oliva de la variedad Racimilla