Caracterización de aceite de semilla de manzanas con Denominación de Origen de Asturias, España

This is an open-access article distributed under the terms of the Creative Commons Attribution-Non Commercial (by-nc) Spain 3.0 Licence.[EN] The content and composition of lipids isolated from the seeds of seven apple species from Asturias (Spain) were characterized. The highest content in oil corresponded to Collao (22.73±0.81 g·100 g-1 of seed), followed by Raxao and Riega (20.19±0.74 g·100 g -1 of seed; 19.67±0.85 g·100 g-1 of seed), respectively. The linoleic acid was found to be the main component in Limón Montés (60.78±3.07%) followed by Riega (60.01±3.41%). Solarina seed oil was the one with the highest content in total sterols (558.52±9.42 mg·100 g-1 of oil) while Blanquina was the one that presents the lowest amount (166.55±1.89 mg·100 g-1 of oil). Phosphatidylcholine (70.58±3.85%) was found to be the main constituent in Blanquina followed by Collaos (55.55±2.96%). Raxao presented the highest content in β-tocopherol (125.29±12.62) and α-tocopherol was the most important tocopherol in Limón Montés (84.68±5.61 mg·kg-1 of oil). The main triglycerides were LLP (41.17±1.98-39.32±1.66%) followed by LLL (27.12±1.32-17.80±1.96%). Good separation among specie samples according to the statistical analysis of the principal component (PCs) and linear discriminant analysis (LDA) was obtained. © 2014 CSIC.[ES] Se ha caracterizado el contenido y composición de los lípidos aislados de semillas de siete especies de manzanas de Asturias (España). El contenido más alto en aceite correspondió a Collao (22.73±0.81 g·100 g−1 de semilla), seguida de Raxao y Riega (20.19±0.74 g·100 g−1 de semilla y 19.67±0.85 g·100 g−1 de semilla) respectivamente. El ácido linoleico fué el de mayor contenido en Limón Montés (60.78±3.07%) seguido por la Riega (60.01±3.41%). El contenido más alto en esteroles correspondió a Solarina (558.52±9.42 mg·100 g−1 de aceite) mientras que Blanquina fué el que presentó los valores más bajo (166.55±1.89 mg·100 g−1 de aceite). Fosfatidilcolina (70.58±3.85% del total FL) fué el principal constituyente en Blanquina seguida por Collao (55.55±2.96% del total FL). Raxao presentó el contenido más alto en β-tocoferol (125.29±12.62 mg·Kg−1 de aceite) y α-tocoferol en Limón Montés (84.68±5.61 mg·Kg−1 de aceite). Los triglicéridos principales fueron LLP (41.17±1.98−39.32±1.66%) seguido de LLL (27.12±1.32−17.80±1.96%). Se obtuvo una buena separación entre las distintas variedades de manzana teniendo en cuenta el análisis estadístico de los principales componentes (PCs) y el análisis discriminante linear (LDA).This research was conducted with support from the regional Government of the Principado of Asturias (Spain).Peer Reviewe

Synthesis of prebiotic carbohydrates derived from cheese whey permeate by a combined process of isomerisation and transgalactosylation

[Background]: Lactose from cheese whey permeate (WP) was efficiently isomerised to lactulose using egg shell, a food-grade catalyst, and the subsequent transgalactosylation reaction of this mixture with β-galactosidase from Bacillus circulans gave rise to a wide array of prebiotic carbohydrates derived from lactose and lactulose. [Results]: Lactulose obtained by efficient isomerisation of WP (16.1% by weight with respect to the initial amount of lactose) showed great resistance to the hydrolytic action of β-galactosidase from B. circulans, which preferentially hydrolysed lactose, acting as a galactosyl donor and acceptor. Lactulose had capacity as an acceptor, leading to the formation of lactulose-derived oligosaccharides. The enzymatic synthesis was optimised by studying reaction conditions such as pH, temperature, time, enzyme concentration and carbohydrate concentration. The maximum formation of galactooligosaccharides with degrees of polymerisation from 2 to 4 was achieved after 5 h of reaction at pH 6.5 and 50 °C with 300 g kg-1 carbohydrates and 3 U mL-1 β-galactosidase. [Conclusion]: These findings indicate that the transgalactosylation of isomerised WP with β-galactosidase from B. circulans could be a new and efficient method to obtain a mixture with 50% of potentially prebiotic carbohydrates composed of lactulose, and galactooligosaccharides derived from lactose and lactulose.This work has been financed by projects AGL2011-27884 and Consolider Ingenio 2010 FUN-C-FOOD CSD2007-00063 from Ministerio de Ciencia e Innovación and project POII10-0178-4685 from Junta de Comunidades de Castilla-La Mancha and the European Regional Development Fund (ERDF). M Corzo-Martínez thanks the Danone Institute for a grant. P Copovi thanks CSIC for a JAE-Tec contract.Peer Reviewe

Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products

In this work a study of mono-, di- and galactooligosaccharide (GOS) content as well as the determination of thermal indicators of different commercial lactose-free UHT (LF-UHT) milks and dairy drinks has been carried out. Moreover, GOS formation during hydrolysis of lactose in a commercial UHT milk using Lactozym® pure 6500 was also studied. Presence of GOS was detected in all analyzed samples ranging from 950 to 4350mg/L in LF-UHT milks and from 600 to 2260mg/L in LF-UHT dairy drinks. Their GOS contents correlate roughly with the remaining lactose content of samples. During enzymatic hydrolysis of lactose in commercial UHT milk, the GOS formed reached a maximum about 10,000mg/L when 75-90% of lactose was hydrolyzed and then gradually decreased to values considerably lower than 5000mg/L when over 99% of the lactose was hydrolyzed. Therefore, GOS formation during low lactose milk manufacture might be improved by controlling enzymatic lactose hydrolysis so that it would be possible to elaborate low-lactose milk products able to satisfy the physiological requirements of the majority of intolerant groups and with a GOS content high enough to confer beneficial effect as prebiotic. © 2012 Elsevier Inc.This work has been financed under a R + D program of the Spanish Ministry of Science and Innovation, Consolider Ingenio 2010 (FUN-C-FOOD): CSD 2007-00063; R + D program of the Comunidad de Madrid, project ALIBIRD 2009/AGR-1469; R + D program of the Comunidad de Castilla-La Mancha POII10-0178-4685 and IBEROFUN P109AC0302 (CYTED). A.I. Ruiz-Matute thanks her JAE-Doc contract from CSIC. M. Corzo-Martínez thanks Danone Institute for a grant.Peer Reviewe

Characterization of Berry and Currant Seed Oils from Asturias, Spain

The composition of blackberry, raspberry, blueberry, redcurrant, and blackcurrant seed oil from the region of Asturias (Spain) was studied. The oil content of blueberry was 13.27 ± 0.11 g/100 g seed, blackberry 15.68 ± 0.59 g/100 g seed, raspberry 10.55 ± 0.82 g/100 g seed, redcurrant 9.11 ± 0.59 g/100 g seed, and blackcurrant 26.15 ± 0.76 g/100 g seed. Polyunsaturated fatty acid contents was also studied, the most notable findings being 67.96 ± 1.96 g/100 g oil of linoleic acid in blackberry, 14.91 ± 0.11 g/100 g oil of γ-linolenic acid in blackcurrant, and 4.48 ± 0.6 g/100 g oil stearidonic acid in redcurrant g/100 g oil. Sterol content was also studied, the most notable findings being 87.58 ± 1.11 g/100 g total sterols and 10.01 ± 0.08 g/100 g total sterols in ß-sitosterol and campesterol, respectively, in redcurrant. The most notable finding as regards tocopherols content was 109.17 ± 4.96 mg/100 g oil in raspberry, of which γ-tocopherol constitutes 58.19 ± 0.61 mg/100 g oil. As to tocotrienol, blackcurrant stood out with a content of 6.43 ± 0.36 mg/100 g oil. These seeds have a high nutritionalvalue added.Peer Reviewe

Comparison of peptidomic studies of simulated gastrointestinal digests from Spanish cheeses

Resumen del póster presentado al 1st International Conference on Food Digestion celebrado en Cesena (Italia) del 19 al 21 de marzo de 2012.During cheese ripening, casein is hydrolyzed into a large variety of peptides by proteases and peptidases from milk, rennet, starter culture and secondary microbial flora. These peptides are characteristic of each cheese type and ripening time and are in part responsible of the typical and differentiating organoleptic characteristics of cheese. Some of these peptides are known to be partially resistant to digestion or they can act as precursors of the peptides that finally are absorbed. Different studies performed at our laboratory aimed the identification of the major peptides generated after two-step hydrolysis process that simulates gastrointestinal digestion of different Spanish cheeses. These include: Manchego cheese which is a hard or semi-hard variety made from ewe's milk; Serena cheese which is elaborated with ewe's milk and vegetal rennet; Tetilla cheese is made from bovine milk and animal rennet and a cheeses made from mixtures of caprine, ovine and bovine milk (Iberian and Valdeon cheeses). Therefore, the degree of proteolysis and the peptidic profile before simulated digestion was different and distinctive for each cheese type and ripening time. After digestion, the water soluble extracts were subjected to ultrafiltration through a 3000 Da membrane and the permeates were analyzed by HPLC coupled to tandem spectrometry. Many homologous sequences were found in the ultrafiltrates of the water soluble extracts although they were obtained from different cheese types. There are casein regions specially resistant to hydrolysis that were found in many of these studies such as, k¿-casein f(134-139) HLPLPL; k-casein f(47-52) DKIHPF; k-casein f(114-119) YPVEPF. Interestingly, some of the most often peptides found had been previously been reported with a given bioactivity as antihypertensive, opioid or with antiallergenic properties.Peer Reviewe