Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8–tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.

Supercritical fluid extracts from flowers of Polianthes tuberosa var. double were ob tained using carbon dioxide as a solvent. Yield extract obtained was 2.5%. The effects of the pressure process (18 MPa, 28 MPa, and 38 MPa) and temperature process (313 K, 323 K, and 333 K) on the volatile composition of tuberose flowers extracts were evaluated, and a significant variation in chemical composition was found. Characteristic compounds of tuberose as methyl isoeugenol, benzyl benzoate, methyl anthranilate, pentacosene, and heptacosene were obtained mainly at 18 MPa and 333 K process conditions, and could be used in the perfume or fragrance industry. Components such as geraniol, farnesol, and methyl eugenol were also obtained, these extracts could be used in the development of cosmeceutical products. This work allowed to identification of the chemical composition profile and evaluation of the changes in tuberose extracts due to the extraction process.

Stevia is an important non-caloric sweetener that has health-beneficial properties. The objective is to evaluate growth, development, and rooting of stevia plants during different seasons of the year using growth hormones. Eight experiments were set up in Ciudad Guzman, Jalisco, Mexico, with three treatments (T): T1, indol-3 butyric acid (IBA) 7.4 mM; T2, alphanaphthylacetamide (ANA) 6.4 mM + IBA 0.3 mM; and T3, control. The variables evaluated were rooted plantlets, plant height, root length, number of leaves, stem diameter, leaf dry weight, stem dry weight, root dry weight, leaf area, shoot biomass, total biomass, as well as development and growth indexes. Four samplings were conducted in each experiment. The results show that the most appropriate months for propagating stevia cuttings are February, March, April, May, and July, when 96% to 99% of the cuttings rooted. The hormones had the best results related to production of root development. The control was outstanding only in variables related to production of shoot biomass and not to root development. It is concluded that stevia can be propagated vegetatively using cuttings treated with IBA 7.4 mM or ANA 6.4 mM + IBA 0.3 mM, preferable in the period from February to July, with the exception of June.

Antioxidant capacity (AC) was determined by the ABTS method and DPPH, and total phenol content (TPC) in dehydrated plant material, in infusions and in residues (plant material after preparing the infusion) of white, black, red, green, spearmint, stevia, lemon grass and chamomile teas to which stevia leaves were added or not added; addition of processed stevia powder was also tested. Three independent experiments were set up: with dehydrated plant material, with infusions and with residues. For the case of dehydrated plant material, white tea had the highest TPC (10813.5 mg GAE/100g) and AC by the ABTS method (1183.3 µM TE/g) and DPPH method (1525.0 µM TE/g). In infusions, black tea had higher TPC (180.82 µg GAE/ml) and AC by the methods ABTS and DPPH (0.6114 and 2.5983 µM TE/ml, respectively). In residues, TPC was higher in white tea, while green tea had the highest AC values. AC of dehydrated plant material increased when stevia leaves were added, according to the DPPH and ABTS methods, but not in residues by ABTS. Addition of stevia leaves in infusions increased AC in white, lemon grass, chamomile and stevia teas by the ABTS method and in spearmint, black, red, and green teas with the DPPH method.