Antioxidant Capacity of Anthocyanins and other Vegetal Pigments

Anthocyanins are the largest group of phenolic pigments, being effective hydrogen donors [...

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature

Uso de las fracciones polares y no polares como fuente de información adicional al estudio de aceites de oliva vírgenes por FTIR

Fourier transform infrared (FTIR) spectroscopy has been proposed to study the degradation of virgin olive oils (VOO) in samples undergoing thermoxidation. The polar and nonpolar fractions of oxidized oils have been analyzed by FTIR to provide further information on the minor spectral changes taking place during thermoxidation. This information assists in the interpretation of the spectra of the samples. For this purpose polar and nonpolar fractions of 47 VOO samples thermoxidized (190 °C) in a fryer were analyzed by FTIR. The time-course change of the band area assigned to single cis double bonds was explained by their correlation with the decrease in oleic acid (adjusted-R2=0.93). The bands assigned to the hydroxyl groups and the first overtone of ester groups was better studied in the spectra collected for the polar and nonpolar fractions, respectively. The bands assigned to peroxide, epoxy, tertiary alcohols and fatty acids were clearly observed in the spectra of the polar fraction while they are not noticeable in the spectra of the oils.La espectroscopía de infrarrojos por transformada de Fourier (FTIR) se ha propuesto para estudiar la degradación de los aceites de oliva vírgenes (AOV) sujetas a termoxidación. Las fracciones polares y no polares de aceites oxidados se analizaron mediante FTIR para obtener más información sobre los cambios espectrales menores que tienen lugar durante la termoxidación. Esa información ayuda en la interpretación de los espectros de las muestras puras. Con este objetivo, fracciones polares y no polares de 47 AOV termoxidados (190 °C) en una freidora se analizaron mediante FTIR. La banda asignada a dobles enlaces cis se explica por su correlación con la disminución de ácido oleico (R2-ajustado=0,93). Las bandas asignadas a los grupos hidroxilos y del primer sobretono de los grupos éster se estudió mejor en los espectros recogidos para la fracción polar y no polar, respectivamente. Grupos asignados a peróxidos, epoxi, alcoholes terciarios y los ácidos grasos se observan claramente en los espectros de la fracción polar.Spanish State Secretary for Research - Ramón y Cajal Program AGL2008-01411Spanish State Secretary for Research - Ramón y Cajal Program AGL2011-30371- C02-0

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual) and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary) were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects. Most of the activations, which were located in the frontal lobe, are related to the olfactory task regardless of the hedonic component of perception (e.g. Brodmann areas 10, 11). Comparing the samples with pleasant and unpleasant aromas, differences were found at the anterior cingu�late gyrus (Brodmann area 32), at the temporal lobe (Brodmann area 38), and inferior frontal gyrus (Brodmann area 47), while intense aromas activated Brodmann area 6. The actual perceptions described by the subjects and the concentration of the odorant compounds in the samples were considered in the interpretation of the results.Estudio mediante neuroimagen de percepciones olfativas agradables y desagradables de aceites de oliva virgen. La imagen por resonancia magnética funcional (fMRI) ha sido empleada para estudiar la información de la respuesta cerebral producida al estimular las neuronas que participan en el proceso olfatorio tras percibir el aroma del aceite de oliva virgen (AOV). Se utilizó fMRI para la adquisición de los datos de la actividad cerebral de 14 sujetos a los que se presentaron tres aceites de oliva vírgenes de aroma agradable (var. Royal, Arbequina and Picual) y tres aceites de oliva vírgenes con defectos sensoriales (rancio, atrojado, avinado/avinagrado). Los datos se sometieron a una prueba t para observar diferencias entre dos grupos, la cual permite una mejor interpretación de los resultados, particularmente cuando los datos se estudian a través de diferentes sujetos. La mayoría de las activaciones, que se localizaron en lóbulos frontales, se relacionaron con la tarea olfatoria independientemente de la componente hedónica de la percepción (por ejemplo, áreas Brodmann 10, 11). Al comparar las muestras con aromas agradables y desagradables, se encontraron diferencias significativas en el giro cingulado anterior (área Brodmann 32), el lóbulo temporal (área Brodmann 38) y el giro frontal inferior (área Brodmann 47), mientras que los aromas más intensos activaron el área Brodmann 6. En la interpretación de los resultados se tuvo en cuenta tanto la percepción descrita por los sujetos como las concentraciones de los compuestos volátiles en las muestras.Ramón y Cajal Program AGL2008-01411, AGL2011- 30371-C02-01/02

Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective

Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process at moderate conditions. Therefore, a multiparametric study is necessary to establish a link between physico-chemical changes and sensory quality degradation in a real storage experiment. In this context, a storage experiment of 27 months was performed for four monovarietal virgin olive oils, bottled in transparent 500-mL PET bottles and subjected to conditions close to a supermarket scenario. Volatile composition, quality parameters and phenolic compounds were determined monthly. Simultaneously, an accredited sensory panel assessed their sensory characteristics. The stability of the fresh samples was also studied with the oxidative stability index (OSI) and mesh cell-FTIR. (E)-2-hexenal, (Z)-3-hexen-1-ol and (E)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect during storage. Some disagreements were observed between the sensory assessment and the OSI analyzed by Rancimat. However, the increase of concentration of rancid markers agreed with the increase of aldehyde band measured with mesh cell-FTIR.Spanish Research State Agency (research projects AGL2015-69320-R and RTI2018-101546-B-C21

Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.Agencia Estatal de Investigación de España-AGL2015-69320-R y RTI2018-101546-B-C2

Caracterización de diferentes aceites de girasol ozonizados I. Cambios químicos durante la ozonización

Vegetable oils are usually rich in unsaturated fatty acids which are susceptible to oxidation. The oxidation of vegetable oils has been one of the most widely studied fields within lipid chemistry, because it alters their properties and nutritive value, inducing the formation of harmful compounds and off-flavors. Moreover, oxidized vegetable oils display altered physical and chemical properties which are conferred by the newer oxy-genated compounds they contain. This is the case of ozonized oils. Ozone is a powerful oxidizing agent that mainly acts on olefinic compounds which generate ozonides and other peroxidic species that can decompose into carbonilic fragments. The action of the oxidant and the later reactions depend on the chemical environment of the reaction as well as the carbonyl termination products resulting from peroxide cleavage. In recent years, sunflower oils with different fatty acid compositions have been developed by breeding and mutagenesis. They displayed higher contents of oleic, stearic or palmitic acids, which mainly alters their triacylglycerol composi-tion. Therefore, four different sunflower oils, common, high oleic, high stearic-high oleic and high palmitic-high oleic, were oxidized with ozone and the progress of the reaction was monitored by measuring the level of oil peroxygenation and the changes in the oils’ fatty acid compositions. The peroxidated species formed during ozonation were studied by FT-IR spectroscopy. The main conclusions of this work were that ozonation caused linear oxidation rates that were similar in all the oils assayed. The addition of water accelerated oxidation, which tended to occur in linoleic polyunsaturated fatty acid The FT-IR pointed to the presence of ozonide-derived peroxides as the major oxygenated species.Los aceites vegetales son generalmente ricos en ácidos grasos insaturados susceptibles de oxidación. La oxi-dación de aceites vegetales ha sido un campo de estudio intensivo dentro de la química de lípidos ya que este proceso altera sus propiedades y valor nutritivo, induciendo la formación de compuestos perjudiciales y olores y sabores indeseados. Además, los aceites vegetales oxidados muestran propiedades físicas alteradas conferidas por los nuevos compuestos oxigenados que contienen. Este es el caso de los aceites ozonizados. El ozono es un agente oxidante enérgico que actúa sobre los compuestos olefínicos generando ozónidos y otras especies peroxídicas que se descomponen en fragmentos carbonílicos. La acción del oxidante y las reacciones posteriores dependen del entorno químico de la reacción además de los productos carbonílicos de terminación resultante de la rotura de los peróxidos. El aceite de girasol común es rico en oleico y linoleico, susceptibles de ataque oxida-tivo por parte del ozono. En los últimos años, aceites de girasol con composiciones diferentes de ácidos grasos se han desarrollado por selección y mutagénesis. Estos aceites muestran altos contenidos en oleico, esteárico o palmítico, los cuales alteran de manera importante su composición de triglicéridos. Este trabajo es el primero de una serie de dos en los cuales se estudian los cambios físico-químicos que dichos aceites de girasol experimentan durante la ozonización. Así, se oxidaron con ozono cuatro aceites de girasol diferentes, girasol común, alto oleico, alto esteárico-alto oleico y alto palmítico-alto oleico. Se monitorizaron las cantidades absorbidas de ozono, los niveles de peroxidación y los ácidos grasos que experimentaron oxidación. Las especies formadas en el proceso se estudiaron mediante espectroscopía FT-IR. El modo en que la composición de ácidos grasos del aceite afectó a las cinéticas de oxidación y los productos resultantes se comentaron a la vista de los resultados.Consejo Superior de Investigaciones Científicas (CSIC) ICOOPCOOPB2015

Identification of botanical and geographical origin of distillers dried grains with solubles by near infrared microscopy

Nowadays there is a strong need for methods capable of differentiating distillers dried grains with solubles (DDGS) according to their geographical and/or botanical origin. In this study, near infrared microscopy (NIRM) has been applied to differentiate corn and wheat DDGS samples and to differentiate corn DDGS from USA, Europe an China. Two multivariate prediction models have been developed for the discriminations. The models have been validated by cross validation and with an external set of samples and have been used to predict the botanical and geographical origin. Furthermore the probability of wrong prediction of the models has been calculated, to assess their performance profile. The prediction showed very good capability of the model to classify samples according to their botanical origin, whereas satisfying results were exclusively obtained when separating samples from China against the pooled set of samples from USA and EuropeJRC.D.5-Standards for Food Bioscienc

Differentiation of meat and bone meal from fishmeal by near-infrared spectroscopy: Extension of scope to defatted samples

Current and future legislation regarding the use of processed animal proteins in animal nutrition requires the availability of robust analytical methods that allow for proper implementation of corresponding legal restrictions. Near-infrared microscopy (NIRM) is a spectroscopic method that allows for the differentiation between meat and bone meal and fishmeal and it is assumed that the different content and composition of the fat is one of the factors responsible for the observed differences. Here a study of the NIRM method has been conducted in order to check for the influence of intentionally introduced reduction of the fat content on the capability of the NIRM method to correctly classify defatted samples. This has practical implications, since processed animal proteins may be defatted by solvents under real world conditions. The results confirmed that the scope of the NIRM method could be successfully extended to samples that have been previously extracted with nonpolar solvents. Only after the use of stricter techniques such as extraction with chlorinated solvents or hydrolysis the NIRM method produced a higher portion of wrong classifications. However, since these extraction techniques are not often used under real world conditions, the impact upon the use of the NIRM method in the feed sector for the specific application of the differentiation between meat and bone meal and fishmeal is minor.JRC.D.5-Standards for Food Bioscienc