Enrichment of Bread with Lycium barbarum (Goji) Puree

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Portulaca oleracea L. (Purslane) extracts display antioxidant and hypoglycaemic effects

Purslane (Portulaca oleracea L.) is a member of the family Portulacaceae. Due to its many health benefits, it is listed in a World Health Organization database. The aim of this work is to investigate the purslane extracts for their chemical profile and bioactivity. In this study, two different solvents (MeOH/H2O and EtOH) were applied to fresh and dried leaves. The extracts were analysed using HPLC-DAD. Phenolic acids (caffeic acid, p-coumaric acid and ferulic acid) and flavonoids (apigenin, kaempferol, luteolin, quercetin, isorhamnetin, kaempferol-3-O-glucoside and rutin) were identified in all samples. Quercetin and p-coumaric acid were the most abundant compounds. Total antioxidant activity was measured by using the ABTS and DPPH tests, and the ferric reducing antioxidant power (FRAP) assay. Hypoglycaemic properties were investigated via the inhibition of carbohydrate-hydrolysing enzymes, α-amylase and α-glucosidase. Fresh hydroalcoholic purslane extract exhibited the highest radical scavenging potential in both ABTS and DPPH test (IC50 values of 52.86 and 66.98 μg/mL, respectively), whereas dried hydroalcoholic purslane extract showed the highest α-glucosidase inhibitory potential (IC50 value of 45.05 μg/mL). Collectively these data show the health properties of this widely consumed salad plant

Aspecto socio-cultural de la transferencia de tecnología de energías renovables en la comunidad terapéutica de Tekové-Rogá

La experiencia realizada en la Comunidad Terapéutica de Tekové-Rogá se encuadra en el Proyecto de Ejecución Práctica y Educación en Energías Renovables y Agua Potable, su implementación depende del Ministerio de Desarrollo Social de la Nación, la Secretaría Nacional de Niñez, Adolescencia y Familia (SENNAF) y la Universidad Tecnológica Nacional (UTN). El objetivo del trabajo es analizar el impacto social que este tipo de experiencias genera, para lograrlo el abordaje metodológico utilizado fue cuanti-cualitativo, en tanto se recolectaron datos estadísticos de la institución que permitieron relevar información sobre su plantel profesional, y cualitativa en tanto indagamos las percepciones que los actores de la institución tienen en relación al proyecto de ejecución en energías renovables. Las conclusiones principales dan cuenta del impacto social en tres ejes diferentes: el impacto a nivel institucional de la comunidad terapéutica, el impacto a nivel socio-cultural y el impacto a nivel académico.The experience realized in Tekové-Rogá's Therapeutic Community is fitted in the Project of Practical Execution and Education in Renewable Energies and Water, his implementation depends on the Department of Social Development of the Nation, the National Secretariat of Childhood, Adolescence and Family (SENNAF) and the Technological National University (UTN). The work analyze the social impact that this type of experiences. The principal conclusions are in three different axes: the first one is related to the impact to institutional level of the therapeutic community, the second one links itself with the impact to socio-cultural level, which can be indirect ó directly. Finally the third axis in which the social impact is identified is to academic level, in which they receive relevancy the innovation in the development of new devices, the role of the university and the impact in the professional identities involved in the project.Asociación Argentina de Energías Renovables y Medio Ambiente (ASADES

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of phytochemicals was observed for extra virgin olive oil and Glasoil, with different reduction trends and degrees depending on the chemical class. A lower stability of Glasoil during shelf-life was confirmed by the worsening of the rheological features and by the polyunsaturated fatty acids reduction (up to −21.71%) with a corresponding increase of the monounsaturated fatty acids/polyunsaturated fatty acids ratio (about +25.69%)

Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage

This study aimed to investigate the quality parameters and the oxidative stability (180 days of storage) of a water–oil emulsion formulated with Calabrian (Italy) monovarietal Agristigna extra virgin olive oil and apple vinegar. The best extra virgin olive oil/apple vinegar ratio was found to be 85/15 (v/v) and lecithin (2% w/v) was the best additive to reach proper stability and viscosity over time. An increase of lightness parameters was evidenced in both products in a storage time-dependent manner. During storage, both oil and dressing showed a free acidity level beyond the accepted limit for extra virgin olive oil, whereas a slight increase of the peroxide value was observed only for Glasoil at the end of the observation time without affecting sensory attributes. A general decrease of phytochemicals was observed for extra virgin olive oil and Glasoil, with different reduction trends and degrees depending on the chemical class. A lower stability of Glasoil during shelf-life was confirmed by the worsening of the rheological features and by the polyunsaturated fatty acids reduction (up to −21.71%) with a corresponding increase of the monounsaturated fatty acids/polyunsaturated fatty acids ratio (about +25.69%)