Hydration and nutrition knowledge in adolescent swimmers. Does water intake affect urine hydration markers after swimming?

Little data exists regarding nutritional knowledge and hydration in adolescent swimmers. The aim of this study was to assess the level of nutrition and hydration knowledge and to describe the fluid balance in adolescent swimmers during training. A study was carried out with a cross-sectional descriptive part and a longitudinal part with repeated measurements over five swimming sessions. Eighty-six adolescent swimmers completed a questionnaire to assess their sport nutrition and hydration knowledge. Fluid balance and urine hydration markers were studied during training. Swimmers showed a limited nutrition knowledge (33.26 % ± SD 12.59) and meagre hydration knowledge (28.61 % ± SD 28.59). Females showed lower scores than male swimmers in nutrition and hydration knowledge. Based on urine specific gravity, swimmers started the training close to the euhydrated threshold (1.019 g/mL ± SD 0.008). Although urine specific gravity and urine colour were reduced after the training, there were minimal changes in body mass (-0.12 Kg ±SD 0.31). Sweat loss (2.67 g/min ±SD 3.23) and the net changes in the fluid balance (-0.22 % ± SD 0.59) were low. The poor knowledge in nutrition and hydration encountered in the swimmers can justify the development of a strategy to incorporate nutritional education programmes for this group. Body water deficit from swimming activity seems to be easily replaced with the water intake to maintain hydration. After the training, the urine of swimmers was diluted regardless of their water intake. Dilution of urine did not reflect real hydration state in swimming

Application of Dispersive Liquid–Liquid Aerosol Phase Extraction to the Analysis of Total and Individual Phenolic Compounds in Fried Extra Virgin Olive Oils

Seventeen extra virgin olive oil samples from Valencian Community (Spain) were submitted to a domestic-frying process (180 °C) during different degradation times (5, 10, 30, 60, 120 min). A dispersive liquid–liquid aerosol phase extraction by using a methanol/water (50:50) extracting solution was used to isolate the polyphenol fraction. Total phenolic content (TPC) was determined, whereas the determination of seven individual target polyphenolic compounds (hydroxytyrosol, tyrosol, oleuropein, vanillic acid, p-coumaric acid, ferulic acid, and vanillin) was carried out by using ultrahigh-performance liquid chromatography coupled to a tandem mass spectrometer. Statistically significant differences in the TPC values were found for Blanqueta and Manzanilla samples from different harvesting years. The domestic-frying process impacted the TPC and the individual phenolic compounds content. Thermal treatment for 2 h gave rise to a 94% decrease in the TPC. A first-order kinetic model was suitable to accurately describe the degradation of the individual phenolic compounds.The authors wish to thank the Spanish Ministry of Science, Innovation, and Universities for the financial support (project ref. PID2021-127566NB-I00)

Determination of fat-soluble vitamins in vegetable oils through microwave-assisted high-performance liquid chromatography

In this manuscript, a study of the effect of microwave radiation on the high-performance liquid chromatography separation of tocopherols and vitamin K1 was conducted. The novelty of the application was the use of a relatively low polarity mobile phase in which the dielectric heating effect was minimized to evaluate the nonthermal effect of the microwave radiation over the separation process. Results obtained show that microwave-assisted high-performance liquid chromatography had a shorter analysis time from 31.5 to 13.3 min when the lowest microwave power was used. Moreover, narrower peaks were obtained; hence the separation was more efficient maintaining or even increasing the resolution between the peaks. This result confirms that the increase in mobile phase temperature is not the only variable for improving the separation process but also other nonthermal processes must intervene. Fluorescence detection demonstrated better signal-to-noise compared to photodiode arrayed detection mainly due to the independent effect of microwave pulses on the baseline noise, but photodiode array detection was finally chosen as it allowed a simultaneous detection of nonfluorescent compounds. Finally, a determination of the content of the vitamin E homologs was carried out in different vegetable oils. Results were coherent with those found in the literature

Chemical composition of sustainable Mediterranean macroalgae obtained from land-based and sea-based aquaculture systems

Increased demand for macroalgae as human food may jeopardise the balance of macroalgae in the Mediterranean Sea. Aquaculture is a sustainable alternative source of macroalgae, which can be sea- or land-based. Much data on macroalgae composition can be found in the literature; however, no comparison between aquaculture types has yet been made. This paper compares the contents of two samples cultivated on land (Ulva sp. and Ulva ohnoi) and three on the sea, an Ulva sp. and two red macroalgae (Gracilaria gracilis, and Geliduim sp.). The fatty acid profile, iodine, and some heavy metals significantly differed in the samples grown in the tanks on land compared to those produced in the sea. In addition, a higher content of some essential amino acids was found in U. ohnoi. By cultivating macroalgae under controlled conditions, land-based aquaculture can help improve some macroalgae's nutritional value and reduce toxic components such as heavy metals.This research was financed by GASTERRA (2021–22) and with a grant from the University of Alicante to use the HPLC-MS/MS (UAUSTI21-16)

Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy

BACKGROUND: The study of almond fat stability is essential from a quality control perspective meanly because, in most of the cases, almonds are sold skinned and thermally treated. In this work an alternative method to Rancimat test based on attenuated total reflectance‐Fourier‐transform infrared (ATR‐FTIR) spectrometry was adapted for checking the induced degradation at 75 °C of seven almond oil cultivars, three of the top Californian producing varieties, and, four traditional cultivars harvested in Spain. RESULTS: The thermal oil degradation evolution was followed by measuring the changes in the absorbance of the selected FTIR spectra bands (3470, 3006, 1730, 1630, 988 and 970 cm−1). A first‐order kinetic behaviour was observed, after an induction time in all bands. CONCLUSIONS: Kinetic coefficients and induction times were easily obtained as the absorbance values (from difference spectra) fitted to pseudo‐first‐order kinetics after the induction time. Principal component analysis was applied to the kinetic parameters to visualize which variables could be useful to classify the almond cultivars based on their resistance to thermal oxidation processes. It was found that selecting only the induction times corresponding to the bands 3470, 3006, 1630 and 970 cm−1 a separate classification of the Californian cultivars from the Spanish ones was possible. Finally, a linear discriminant analysis was assayed using only the four induction times previously selected. Validated classification and correct in 100% of the cases was obtained for all the samples based on their Spanish or Californian origin

Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification

The presence of nuts in diets has notably increased due to their composition, and the presence of antioxidants and their unsaturated fatty acid profile has led to a considerable increase in their consumption. The volatile profile of nuts is important from different points of view. It affects consumer’s selection, influences raw material selection for the production of composite foods, dictates variety selection in breeding programs, and, from a quality perspective, its changes can indicate food degradation or alteration. A review of the published bibliography concerning the determination of volatiles in nuts has been carried out. The information retrieved has been divided into four main sections. First, a discussion on the main volatiles present in nuts is performed; next, a revision of the methods used to determine the volatiles is presented; and, finally, two sections describing how harvesting conditions, healthy state and the thermal treatment of nuts modifies their volatile profile are added. Analysis of the published bibliography denoted the complexity of volatile determination and the different variables that can modify the compounds present in the volatile fraction of nuts.The authors would like to acknowledge the Generalitat Valenciana (FEDEGENT/2018/021) for their financial support

Aerosol-Phase Extraction Method for Determination of Ca, K, Mg, and Na in Biodiesel through Inductively Coupled Plasma Optical Emission Spectrometry

A novel extraction method was developed, optimized, and validated for the elemental analysis of organic samples. The method, called aerosol-phase extraction (APE), is based on nebulization of the extracting aqueous solution (0.1 mol·L–1 nitric acid) on the sample. Extraction was performed at the interface of generated extractant droplets as they entered into contact with the samples. Afterward, the phases were allowed to separate and Ca, K, Na, and Mg were determined in aqueous phase by means of inductively coupled plasma optical emission spectroscopy (ICP-OES). Measurement of aerosol characteristics demonstrated that a water-in-oil emulsion was generated. Therefore, once the aqueous solution was dispersed into the sample, the phases spontaneously separated. Furthermore, the interfacial specific surface area exhibited values on the order of 1 m2·mL–1, hence enhancing the extraction kinetics over conventional extraction methods. Key variables affecting the extraction yield were the nebulization gas flow rate, liquid flow rate, extraction time, acid concentration, nebulizer tip to sample surface gap, and morg/maq ratio. Once the optimal conditions were selected, the method was applied and validated for the determination of Ca, K, Na, and Mg by ICP-OES in 0.5 mL biodiesel samples with an expanded uncertainty lower than 2%. With the APE method, the extraction time was around 1 min, whereas conventional methods employed to perform this kind of extraction required from 4 to 50 min. Additionally, the APE involved preconcentration of analytes, thus lowering the limit of detection (LOD) to the nanograms per milliliter level (i.e., LODs based on the 3sb criterion were 32, 20, 19, and 24 ng·mL–1 for Ca, K, Na, and Mg, respectively). Furthermore, accuracy of quantification of Ca, K, Na, and Mg concentration by APE was not significantly different as compared to that afforded by conventional liquid–liquid extraction. Finally, Ca, K, Na, and Mg contents were determined in four real samples in the 0.5–13 mg·kg–1 range. The obtained results were not statistically different from those encountered with a microwave-based digestion method

Optimization and validation of a simplified methodology for simultaneous extraction of fatty acids and tocopherol homologues in peanuts

A new sample treatment methodology was developed for the simultaneous determination of oleic, linoleic, palmitic and stearic fatty acids (FA), and α-, β-, γ- and δ-tocopherol homologues in peanut samples. Usually, the determination of these compounds is carried out after oil extraction with an organic solvent at boiling temperatures of the solvent. The innovative analytical methodology developed in this work was performed in a 20 mL vial in which the FA and tocopherols were simultaneously extracted, and the derivatization of the FA was, afterwards, conducted. The reduction in analysis time from 1 h 30 min (reference methodology) to 20 min (new methodology) increased the sample throughput. Furthermore, the amount of organic solvent used decreased from 40 mL to 6 mL The new methodology was validated based on the analysis of a certified reference peanut butter sample and the results were compared to those obtained by using the reference methodology and a suitable agreement with the certified values was found. Finally, the new sample treatment approach was used to analyse toasted and fried (with and without tegument) peanuts.The authors would like to acknowledge the Packaging, Transport and Logistics Research Center (ITENE) and the Generalitat Valenciana (FEDEGENT/2018/021) for their financial support and DAMEL group© for providing some of the peanut samples

Colaboración docente para diseñar materiales de Ciencia y Tecnología Culinaria y, Salud Pública

En el presente trabajo se han diseñado materiales de trabajo para utilizar en las asignaturas de Ciencia y Tecnología Culinaria y, Salud Pública del Grado en Nutrición Humana y Dietética (NHyD). Estos materiales han permitido obtener valoraciones nutricionales de platos típicos de la Comunidad Valenciana como son arroces y legumbres y, a partir de estas valoraciones hacer comparaciones nutricionales entre dichos platos. Por otro lado, se ha trabajado el tema de los tamaños de ración estimados por los alumnos para personas adultas y sanas, también se ha realizado una comparación entre de tamaños entre recetas semejantes. Estos conocimientos previos se han aplicado a una asignatura que se imparte posteriormente en el Grado de NHyD que es Salud Pública. En dicha asignatura, se han diseñado unos cuestionarios para averiguar si los tamaños de ración estimados por los alumnos y por familiares son muy diferentes. Los resultados obtenidos muestran que la realización de la valoración nutricional de platos por parte de los alumnos permite añadir conocimientos a los alumnos que no se encuentran en bibliografía y, además también permiten concienciar de la importancia que tiene la educación a los pacientes en cuanto a la importancia que puede tener el tamaño de ración que se consuma

Colaboración para diseñar y divulgar materiales de las asignaturas Ciencia y Tecnología Culinaria y Salud Pública

En la actualidad existe confusión en la terminología utilizada sobre la definición de ración, cantidades y medidas caseras de alimentos usados en la preparación de dietas y menús, que genera barreras en la información emitida a los estudiantes de nutrición humana y dietética. Según los resultados obtenidos en la red de docencia del curso 2014-2015, se propone como objetivo el diseño de una guía de orientación universitaria, sobre el tamaño de raciones de alimentos. Para ello se elaboraron 14 tablas que recogen los datos sobre: nombre de alimento, valor promedio de entre todos los valores de cada alimento, valor medio del intervalo generado al establecer el valor máximo y mínimo de cada uno de los grupos de alimentos y/o bebidas. La generación de esta guía es necesaria para la formación de los estudiantes de NHD, la cual podría complementarte con una guía visual con fotografías de las raciones consensuadas en cada uno de los alimentos