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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.
Arantzazu Valdés García; Raquel Sánchez Romero; Adriana Juan Polo; Soledad Prats Moya; Salvador Maestre Pérez; Ana Beltrán Sanahuja. Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification. Foods 2021, 10, 1611 .
AMA StyleArantzazu Valdés García, Raquel Sánchez Romero, Adriana Juan Polo, Soledad Prats Moya, Salvador Maestre Pérez, Ana Beltrán Sanahuja. Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification. Foods. 2021; 10 (7):1611.
Chicago/Turabian StyleArantzazu Valdés García; Raquel Sánchez Romero; Adriana Juan Polo; Soledad Prats Moya; Salvador Maestre Pérez; Ana Beltrán Sanahuja. 2021. "Volatile Profile of Nuts, Key Odorants and Analytical Methods for Quantification." Foods 10, no. 7: 1611.
Almonds show a great variability in their chemical composition. This variability is a result of the existence of a diverse range of almond cultivars, the self-incompatibility of most almond cultivars, and the heterogeneous harvesting conditions found around the different locations where almons are grown. In the last years, the discrimination among almond cultivars has been the focal point of some research studies to avoid fraud in protected geographical indications in almond products and also for selecting the best cultivars for a specific food application or the most interesting ones from a nutritional point of view. In this work, a revision of the recent research works related to the chemical characterization and classification of almond cultivars from different geographical origins has been carried out. The content of macronutrients, tocopherols, phytosterols, polyphenols, minerals, amino acids, and volatile compounds together with DNA fingerprint have been reported as possible cultivar and origin markers. The analysis of the results showed that no individual almond compound could be considered a universal biomarker to find differences among different almond cultivars. Hence, an adequate selection of variables or the employment of metabolomics and the application of multivariate statistical techniques is necessary when classification studies are carried out to obtain valuable results. Meanwhile, DNA fingerprinting is the perfect tool for compared cultivars based on their genetic origin.
Ana Beltrán Sanahuja; Salvador E. Maestre Pérez; Nuria Grané Teruel; Arantzazu Valdés García; María Soledad Prats Moya. Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. Foods 2021, 10, 153 .
AMA StyleAna Beltrán Sanahuja, Salvador E. Maestre Pérez, Nuria Grané Teruel, Arantzazu Valdés García, María Soledad Prats Moya. Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins. Foods. 2021; 10 (1):153.
Chicago/Turabian StyleAna Beltrán Sanahuja; Salvador E. Maestre Pérez; Nuria Grané Teruel; Arantzazu Valdés García; María Soledad Prats Moya. 2021. "Variability of Chemical Profile in Almonds (Prunus dulcis) of Different Cultivars and Origins." Foods 10, no. 1: 153.
Agricultural selection programmes are, today, working hard to obtain novel raspberry cultivars with higher nutritional and commercial quality. One of those cultivars is “Adelita”. This study aims to provide novel tools for raspberry cultivar identification—more specifically, the differentiation of “Adelita” from other raspberry cultivars. To perform this study, five “Adelita” samples were analysed—four cultivated in Spain and one, in Morocco—and they were compared to seven samples from six raspberry cultivars (“P04”, “Lupita”, “Enrosadira”, “P10”, “Quanza” and “Versalles”). The physical parameters (mass, length, equatorial diameter and firmness) combined with the Total Phenolic Content (TPC); the antioxidant capacity according to the antioxidant activity tested with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods; and the main target volatile compounds were used as independent variables. Principal component and cluster analysis showed that the target volatiles and physical parameters together with the TPC and DPPH values could be useful to classify Adelita cultivars separately from the rest of the cultivars included in the work. Those results proved that the developed methodology could be proposed as a reliable approach for the identification of cultivar fraud in the supply chain.
Arantzazu Valdés García; Salvador E. Maestre Pérez; Mikita Butsko; María Soledad Prats Moya; Ana Beltrán Sanahuja. Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile. Antioxidants 2020, 9, 593 .
AMA StyleArantzazu Valdés García, Salvador E. Maestre Pérez, Mikita Butsko, María Soledad Prats Moya, Ana Beltrán Sanahuja. Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile. Antioxidants. 2020; 9 (7):593.
Chicago/Turabian StyleArantzazu Valdés García; Salvador E. Maestre Pérez; Mikita Butsko; María Soledad Prats Moya; Ana Beltrán Sanahuja. 2020. "Authentication of “Adelita” Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile." Antioxidants 9, no. 7: 593.
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 Spectrometry (ATR‐FTIR) was adapted for checking the induced degradation at 75 °C of seven almond oil cultivars, three of top California 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 visualised 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. This article is protected by copyright. All rights reserved.
Iván P. Román Falcó; María Soledad Prats Moya; Salvador E. Maestre Pérez; M. Luisa Martín Carratalá; Nuria Grané Teruel. Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy. Journal of the Science of Food and Agriculture 2020, 100, 4549 -4557.
AMA StyleIván P. Román Falcó, María Soledad Prats Moya, Salvador E. Maestre Pérez, M. Luisa Martín Carratalá, Nuria Grané Teruel. Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy. Journal of the Science of Food and Agriculture. 2020; 100 (12):4549-4557.
Chicago/Turabian StyleIván P. Román Falcó; María Soledad Prats Moya; Salvador E. Maestre Pérez; M. Luisa Martín Carratalá; Nuria Grané Teruel. 2020. "Chemometric comparison of almond oxidation rates using kinetic parameters obtained by infrared spectroscopy." Journal of the Science of Food and Agriculture 100, no. 12: 4549-4557.
Celiac disease (CD) is an immunological disorder that mainly affects the small intestine, generating an inflammatory process in response to the presence of gluten (a protein). Autoimmune diseases are part of a group of diseases that are difficult to diagnose without a specific protocol or consensus to detect them due to the number of symptoms and diseases with which it has a relationship. Therefore, the aim of this review was to analyze the diagnostic tools of CD used in middle-aged women, to compare the use and effectiveness of the different tools, and to propose a strategy for the use of the tools based on the results found in the literature. The present research followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guideline. The search was conducted in the following databases: Scielo, PubMed, Web of Science, and Worldwide Science org. In the initial literature search, 2004 titles and relevant abstracts were found. Among them, 687 were duplicates, leaving 1130 articles. Based on the inclusion criteria, only 41 articles passed the selection process; 4 main types of analyses appear in the studies: blood tests, questionnaires, clinical history, and biopsy. It can be said that none of the analyses have a 100% reliability since most of them can present false negatives; therefore, the best way to diagnose celiac disease up to now is through a combination of different tests (Immunoglobulin A and small intestinal biopsy).
Alejandro Martínez-Rodríguez; Daniela Alejandra Loaiza-Martínez; Javier Sánchez-Sánchez; Pablo J. Marcos-Pardo; Soledad Prats; Fernando Alacid; Jacobo A. Rubio-Arias. Tools Used to Measure the Physical State of Women with Celiac Disease: A Review with a Systematic Approach. International Journal of Environmental Research and Public Health 2020, 17, 539 .
AMA StyleAlejandro Martínez-Rodríguez, Daniela Alejandra Loaiza-Martínez, Javier Sánchez-Sánchez, Pablo J. Marcos-Pardo, Soledad Prats, Fernando Alacid, Jacobo A. Rubio-Arias. Tools Used to Measure the Physical State of Women with Celiac Disease: A Review with a Systematic Approach. International Journal of Environmental Research and Public Health. 2020; 17 (2):539.
Chicago/Turabian StyleAlejandro Martínez-Rodríguez; Daniela Alejandra Loaiza-Martínez; Javier Sánchez-Sánchez; Pablo J. Marcos-Pardo; Soledad Prats; Fernando Alacid; Jacobo A. Rubio-Arias. 2020. "Tools Used to Measure the Physical State of Women with Celiac Disease: A Review with a Systematic Approach." International Journal of Environmental Research and Public Health 17, no. 2: 539.
In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.
Ana Beltrán Sanahuja; Saray López De Pablo Gallego; Salvador E. Maestre Pérez; Arantzazu Valdés García; María Soledad Prats Moya. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants 2019, 8, 551 .
AMA StyleAna Beltrán Sanahuja, Saray López De Pablo Gallego, Salvador E. Maestre Pérez, Arantzazu Valdés García, María Soledad Prats Moya. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants. 2019; 8 (11):551.
Chicago/Turabian StyleAna Beltrán Sanahuja; Saray López De Pablo Gallego; Salvador E. Maestre Pérez; Arantzazu Valdés García; María Soledad Prats Moya. 2019. "Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito." Antioxidants 8, no. 11: 551.
Microwave (MW) radiation was applied to perform the separation of triacylglycerols (TGs) in oil samples. The novelty of the work lies in the application of MW radiation to assist the separation of several non-polar compounds employing a totally organic mobile phase. Once the influence of the evaporative light scattering detector (ELSD) variables on the sensitivity was optimized, the TGs separation was compared conditioning the column with either a conventional HPLC or a MW oven. Contrary to previous applications in which the mobile phase contained water, the improvement in sensitivity using MW was not as significant in comparison with conventional heating but it allowed a shortening in the retention times of several TGs in about 50% respect elution at room temperature. The method was finally applied for the quantification of most common TGs in almond, tiger nut, and argan oil.
Silvia Carballo-Marrero; Maria Soledad Prats-Moya; Salvador E. Maestre; José-Luis Todolí-Torró. Microwave assisted high performance liquid chromatography for the separation of triacylglycerols in vegetable oils using an evaporative light scattering detector. Food Chemistry 2019, 300, 125203 .
AMA StyleSilvia Carballo-Marrero, Maria Soledad Prats-Moya, Salvador E. Maestre, José-Luis Todolí-Torró. Microwave assisted high performance liquid chromatography for the separation of triacylglycerols in vegetable oils using an evaporative light scattering detector. Food Chemistry. 2019; 300 ():125203.
Chicago/Turabian StyleSilvia Carballo-Marrero; Maria Soledad Prats-Moya; Salvador E. Maestre; José-Luis Todolí-Torró. 2019. "Microwave assisted high performance liquid chromatography for the separation of triacylglycerols in vegetable oils using an evaporative light scattering detector." Food Chemistry 300, no. : 125203.
Nowadays, society concerns regarding the relationship between food and health has led to an increasing number of scientific publications focused on the development and study of new healthy foods, particularly fermented beverages from dairy and nondairy nature. In this chapter, a revision of the state of the matter of the current information available in the bibliography on the fermented beverages and their nutritional properties will be done. Therefore, new trends in nondairy fermented beverages made with vegetables, fruits, or cereal will be reviewed and their applications to persons with some ingredient intolerances will be commented. Furthermore, the utilization of food industry waste products like whey or vegetable residual parts to improve probiotic properties of fermented beverages and the impact of the intake of specific fermented beverages on sports performance and recovery will also be resumed.
Silvia Carballo Marrero; Alejandro Martínez-Rodríguez; Salvador E. Maestre Pérez; Soledad Prats Moya. New Trends and Applications in Fermented Beverages. Fermented Beverages 2019, 31 -66.
AMA StyleSilvia Carballo Marrero, Alejandro Martínez-Rodríguez, Salvador E. Maestre Pérez, Soledad Prats Moya. New Trends and Applications in Fermented Beverages. Fermented Beverages. 2019; ():31-66.
Chicago/Turabian StyleSilvia Carballo Marrero; Alejandro Martínez-Rodríguez; Salvador E. Maestre Pérez; Soledad Prats Moya. 2019. "New Trends and Applications in Fermented Beverages." Fermented Beverages , no. : 31-66.
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.
Silvia Carballo; Soledad Prats; Salvador Maestre; José-Luis Todolí. Determination of fat-soluble vitamins in vegetable oils through microwave-assisted high-performance liquid chromatography. Journal of Separation Science 2015, 38, 1073 -1081.
AMA StyleSilvia Carballo, Soledad Prats, Salvador Maestre, José-Luis Todolí. Determination of fat-soluble vitamins in vegetable oils through microwave-assisted high-performance liquid chromatography. Journal of Separation Science. 2015; 38 (7):1073-1081.
Chicago/Turabian StyleSilvia Carballo; Soledad Prats; Salvador Maestre; José-Luis Todolí. 2015. "Determination of fat-soluble vitamins in vegetable oils through microwave-assisted high-performance liquid chromatography." Journal of Separation Science 38, no. 7: 1073-1081.
Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) has been employed to carry out the determination of both major anions and cations in water samples. The anion quantification has been performed by means of a new automatic accessory. In this device chloride has been determined by continuously adding a silver nitrate solution. As a result solid silver chloride particles are formed and retained on a nylon filter inserted in the line. The emission intensity is read at a silver characteristic wavelength. By plotting the drop in silver signal versus the chloride concentration, a straight line is obtained. As regards bicarbonate, this anion has been on-line transformed into carbon dioxide with the help of a 2.0 mol L−1 nitric acid stream. Carbon signal is linearly related with bicarbonate concentration. Finally, information about sulfate concentration has been achieved by means of the measurement of sulfur emission intensity. All the steps have been simultaneously and automatically performed. With this setup detection limits have been 1.0, 0.4 and 0.09 mg L−1 for chloride, bicarbonate and sulfate, respectively. Furthermore, it affords good precision with RSD below 6 %. Cation (Ca, Mg, Na and K) concentration, in turn, has been obtained by simultaneously reading the emission intensity at characteristic wavelengths. The obtained limits of detection have been 8 × 10−3, 2 × 10−3, 8 × 10−4 and 10−2 mg L−1 for sodium, potassium, magnesium and calcium, respectively. As regards sample throughput, about 30 samples h−1 can be analysed. Validation results have revealed that the obtained concentrations for these anions are not significantly different as compared to the data provided by conventional methods. Finally, by considering the data for anions and cations, precise ion balances have been obtained for well and mineral water samples.
Carlos Sánchez; Salvador E. Maestre; María Soledad Prats; José Luis Todolí. Ion balance in waters through inductively coupled plasma optical emission spectrometry. International Journal of Environmental Analytical Chemistry 2013, 94, 427 -440.
AMA StyleCarlos Sánchez, Salvador E. Maestre, María Soledad Prats, José Luis Todolí. Ion balance in waters through inductively coupled plasma optical emission spectrometry. International Journal of Environmental Analytical Chemistry. 2013; 94 (5):427-440.
Chicago/Turabian StyleCarlos Sánchez; Salvador E. Maestre; María Soledad Prats; José Luis Todolí. 2013. "Ion balance in waters through inductively coupled plasma optical emission spectrometry." International Journal of Environmental Analytical Chemistry 94, no. 5: 427-440.
The simultaneous determination of 17 free amino acids and 8 biogenic amines in Alicante Monastrell wines was investigated for the first time. The quantification was carried out by using a RP-HPLC method, based on a pre-column derivatization with o-phthaldialdehyde (OPA) and fluorescence detection. From the results obtained it may be concluded that the most abundant free amino acids were Glu, Arg, Ala Asp, and Lys. None of the wine samples analysed had histamine (HIM) or Tyramine (TYM) levels above the limits considered as a possible toxic risk for healthy individuals. No measurable amounts of cadaverine (CAD) or methylamine (MEA) were found, showing no spoilage symptoms of sensory properties of the wines. Tryptamine (TRM) content was significantly higher in aged wines compared to young wines. However ethanolamine (ETA) content was lower. These data were used to make a preliminary classification of the samples using cluster analysis.
Marina Patricia Arrieta; María Soledad Prats-Moya. Free amino acids and biogenic amines in Alicante Monastrell wines. Food Chemistry 2012, 135, 1511 -1519.
AMA StyleMarina Patricia Arrieta, María Soledad Prats-Moya. Free amino acids and biogenic amines in Alicante Monastrell wines. Food Chemistry. 2012; 135 (3):1511-1519.
Chicago/Turabian StyleMarina Patricia Arrieta; María Soledad Prats-Moya. 2012. "Free amino acids and biogenic amines in Alicante Monastrell wines." Food Chemistry 135, no. 3: 1511-1519.
A new approach for the determination of kinetic parameters of the cis/trans isomerization during the oxidation process of 24 virgin olive oils belonging to 8 different varieties is presented. The accelerated process of degradation at 100 °C was monitored by recording the Fourier transform infrared spectra. The parameters obtained confirm pseudo-first-order kinetics for the degradation of cis and the appearance of trans double bonds. The kinetic approach affords the induction time and the rate coefficient; these parameters are related to the fatty acid profile of the fresh olive oils. The data obtained were used to compare the oil stability of the samples with the help of multivariate statistical techniques. Fatty acid allowed a classification of the samples in five groups, one of them constituted by the cultivars with higher stability. Meanwhile, the kinetic parameters showed greater ability for the characterization of olive oils, allowing the classification in seven groups.
Iván P. Román Falcó; Nuria Grané Teruel; Soledad Prats Moya; M. Luisa Martín Carratalá. Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization. Journal of Agricultural and Food Chemistry 2012, 60, 11800 -11810.
AMA StyleIván P. Román Falcó, Nuria Grané Teruel, Soledad Prats Moya, M. Luisa Martín Carratalá. Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization. Journal of Agricultural and Food Chemistry. 2012; 60 (47):11800-11810.
Chicago/Turabian StyleIván P. Román Falcó; Nuria Grané Teruel; Soledad Prats Moya; M. Luisa Martín Carratalá. 2012. "Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization." Journal of Agricultural and Food Chemistry 60, no. 47: 11800-11810.
The capabilities of inductively coupled plasma atomic emission spectrometry (ICP-AES) for the determination of water-soluble vitamins after high-performance liquid chromatography (HPLC) separation have been evaluated for the first time in the present work. Thanks to the multielemental capability of ICP-AES, it has been possible to develop a method for the joint determination of several water-soluble vitamins and minerals. The vitamin chromatograms were obtained by plotting the carbon corrected emission intensity against time. Meanwhile, minerals were determined through the measurement of the emission intensity at their characteristic wavelengths. The established method was applied to the determination of thiamine, riboflavin, pantothenic acid, nicotinamide, ascorbic acid, Cr, Mo, Se, Mn, Zn, Fe, Mg, Ca, and K in multivitamin complexes. Good linearities were obtained, with correlation coefficients above 0.999 for all the vitamins and metals. The detection limits using ICP-AES for vitamins were lower than 10 mg L−1 except for biotin (18 mg L−1) and ascorbic acid (35 mg L−1). Moreover, the limits of detection for metals ranged from 0.3 mg L−1 for K and 0.02 mg L−1 for Mo. Even though the ICP is less sensitive than PDA and MS for vitamin determination, the HPLC-ICP-AES allows determination of vitamins and minerals in a period of time not much higher than that required for the simple determination of the minerals, and it is less sensitive to interferences in trace quantities.
E. Paredes; M. S. Prats; Salvador E. Maestre; Jose Luis Todoli. Development of an Analytical Method for the Combined Determination of Water-Soluble Vitamins and Minerals Through High-Performance Liquid Chromatography–Inductively Coupled Plasma Atomic Emission Spectrometry Hyphenation. Food Analytical Methods 2011, 5, 897 -908.
AMA StyleE. Paredes, M. S. Prats, Salvador E. Maestre, Jose Luis Todoli. Development of an Analytical Method for the Combined Determination of Water-Soluble Vitamins and Minerals Through High-Performance Liquid Chromatography–Inductively Coupled Plasma Atomic Emission Spectrometry Hyphenation. Food Analytical Methods. 2011; 5 (4):897-908.
Chicago/Turabian StyleE. Paredes; M. S. Prats; Salvador E. Maestre; Jose Luis Todoli. 2011. "Development of an Analytical Method for the Combined Determination of Water-Soluble Vitamins and Minerals Through High-Performance Liquid Chromatography–Inductively Coupled Plasma Atomic Emission Spectrometry Hyphenation." Food Analytical Methods 5, no. 4: 897-908.
Four almond cultivars (Marcona, Guara, Garrigues and Butte) have been classified using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and gas chromatography (GC) data. The data were obtained by completing the first stages of a thermal oxidative degradation process. The degradation process was monitored by using the variations in the main fatty acid methyl esters (FAME) content determined by GC and to changes in the infrared spectra recorded using the ATR-FTIR technique. In order to classify the almond cultivars, a stepwise linear discriminant analysis was applied to the data. The results indicated that, although the four almond oils evaluated here have a similar fatty acid composition, differences in linoleic acid content may be linked to oxidative stability. Butte cultivar samples had higher linoleic acid content and were more prone to oxidative deterioration.
Ana Beltrán Sanahuja; M. S. Prats Moya; S. E. Maestre Pérez; N. Grané Teruel; M. L. Martín Carratalá; Soledad Prats Moya. Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data. Journal of the American Oil Chemists' Society 2008, 86, 51 -58.
AMA StyleAna Beltrán Sanahuja, M. S. Prats Moya, S. E. Maestre Pérez, N. Grané Teruel, M. L. Martín Carratalá, Soledad Prats Moya. Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data. Journal of the American Oil Chemists' Society. 2008; 86 (1):51-58.
Chicago/Turabian StyleAna Beltrán Sanahuja; M. S. Prats Moya; S. E. Maestre Pérez; N. Grané Teruel; M. L. Martín Carratalá; Soledad Prats Moya. 2008. "Classification of Four Almond Cultivars Using Oil Degradation Parameters Based on FTIR and GC Data." Journal of the American Oil Chemists' Society 86, no. 1: 51-58.
In this study, a quick and easy analytical method was optimised to obtain the tocopherol (T) profile of almond oil samples in less than 18 min including the sample preparation process. As the tocopherol determination is being carried out on the almond oil, a previous optimisation step to analyse moisture and fat is simultaneously carried out. Additionally, the method was applied to the analysis of four almond cultivars (Marcona, Guara, Garrigues and Butte) cultivated in different locations during the 2004 and 2005 growing seasons. α-T mean values for the almond samples included in the study varied from 8.5 to 19.4 mg/100 g of dry almond. β+γ-T values ranged from 0.141 to 0.838 mg/100 g of dry almond. Meanwhile, δ-T was found in trace quantities in all almonds. After applying an ANOVA analysis to the data, Marcona samples were found to be significatively different to the other three cultivars included in the analysis on the basis of α-T and β+γ-T content. Moreover, a study of degradation of tocopherol homologues over time was done showing that after a year of storage, shelled and unshelled almonds maintained more than 80% of the initial tocopherol meanwhile, greater losses and variabilities in β+γ-T and δ-T were observed.
Carmen María López-Ortiz; Soledad Prats Moya; Ana Beltrán Sanahuja; Salvador E. Maestre; Nuria Grané-Teruel; María L. Martín-Carratalá. Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years. Journal of Food Composition and Analysis 2008, 21, 144 -151.
AMA StyleCarmen María López-Ortiz, Soledad Prats Moya, Ana Beltrán Sanahuja, Salvador E. Maestre, Nuria Grané-Teruel, María L. Martín-Carratalá. Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years. Journal of Food Composition and Analysis. 2008; 21 (2):144-151.
Chicago/Turabian StyleCarmen María López-Ortiz; Soledad Prats Moya; Ana Beltrán Sanahuja; Salvador E. Maestre; Nuria Grané-Teruel; María L. Martín-Carratalá. 2008. "Comparative study of tocopherol homologue content in four almond oil cultivars during two consecutive years." Journal of Food Composition and Analysis 21, no. 2: 144-151.
Tocopherols and phytosterols are important components of the unsaponifiable fraction in vegetable fatty foods. Their multiple beneficial effects in nutrition are to some extent well established; nevertheless they continue to be an object of intense research. In this work a simple method for simultaneous determination of both phytochemicals by reversed phase HPLC is proposed. The advantage of this method is a considerable reduction in time with simultaneous information on two types of analytes, whose health effects seem to be complementary. The optimized method is applied to a set of olive and nut oils. The results fill gaps in the literature, and highlight the possible capacity of these phytochemicals to discriminate very similar oils.
Carmen María López-Ortiz; M.S. Prats Moya; V. Berenguer Navarro. A rapid chromatographic method for simultaneous determination of β-sitosterol and tocopherol homologues in vegetable oils. Journal of Food Composition and Analysis 2006, 19, 141 -149.
AMA StyleCarmen María López-Ortiz, M.S. Prats Moya, V. Berenguer Navarro. A rapid chromatographic method for simultaneous determination of β-sitosterol and tocopherol homologues in vegetable oils. Journal of Food Composition and Analysis. 2006; 19 (2-3):141-149.
Chicago/Turabian StyleCarmen María López-Ortiz; M.S. Prats Moya; V. Berenguer Navarro. 2006. "A rapid chromatographic method for simultaneous determination of β-sitosterol and tocopherol homologues in vegetable oils." Journal of Food Composition and Analysis 19, no. 2-3: 141-149.
Known statistical techniques have been applied to the free amino acid composition of 107 samples from 10 different almond cultivars (Marcona, Desmayo-Largueta, Guara, Tuono, Ferragnes, Masbovera, Non Pareil, Titan, Texas, and Primorskyi) cultivated in seven different locations and growing conditions. It is concluded that free amino acid composition can constitute a basis for classifying and typifying these cultivars into five groups: (1) Marcona and Texas, (2) Ferragnes and Masbovera (and probably Primorskyi), (3) Tuono and Guara, (4) Non Pareil (and probably Titan), and (5) an isolated cultivar (Desmayo Largueta). As a result, an easy decision tree is proposed to discriminate the cultivar of an almond flour, as used in confectionery, if it consists of a single cultivar.
M. L. Martín Carratalá; M. S. Prats Moya; N. Grané Teruel; V. Berenguer Navarro; Soledad Prats Moya. Discriminating Significance of the Free Amino Acid Profile in Almond Seeds. Journal of Agricultural and Food Chemistry 2002, 50, 6841 -6846.
AMA StyleM. L. Martín Carratalá, M. S. Prats Moya, N. Grané Teruel, V. Berenguer Navarro, Soledad Prats Moya. Discriminating Significance of the Free Amino Acid Profile in Almond Seeds. Journal of Agricultural and Food Chemistry. 2002; 50 (23):6841-6846.
Chicago/Turabian StyleM. L. Martín Carratalá; M. S. Prats Moya; N. Grané Teruel; V. Berenguer Navarro; Soledad Prats Moya. 2002. "Discriminating Significance of the Free Amino Acid Profile in Almond Seeds." Journal of Agricultural and Food Chemistry 50, no. 23: 6841-6846.
Some multivariate statistical techniques were applied to the fatty acid composition of almond seed for a set of 107 samples of cultivars grown in different environmental conditions. These techniques reveal a close similarity in fatty acid composition among a cultivar and its ancestors as in the case of Ferragnes and Masbovera. Interestingly, the Guara cultivar seems to be very similar to the Tuono cultivar. Another finding suggests that the typical Spanish cultivars Desmayo Largueta and Marcona have a similar fatty acid profile to the American cultivar Non Pareil. Independent of environmental conditions, this shows a possible common parentage in the pedigree of these cultivars.
N. Grané-Teruel; M. S. Prats-Moya; V. Berenguer-Navarro; M. L. Martin-Carratala. A possible way to predict the genetic relatedness of selected almond cultivars. Journal of the American Oil Chemists' Society 2001, 78, 617 -619.
AMA StyleN. Grané-Teruel, M. S. Prats-Moya, V. Berenguer-Navarro, M. L. Martin-Carratala. A possible way to predict the genetic relatedness of selected almond cultivars. Journal of the American Oil Chemists' Society. 2001; 78 (6):617-619.
Chicago/Turabian StyleN. Grané-Teruel; M. S. Prats-Moya; V. Berenguer-Navarro; M. L. Martin-Carratala. 2001. "A possible way to predict the genetic relatedness of selected almond cultivars." Journal of the American Oil Chemists' Society 78, no. 6: 617-619.
This paper compares the free amino acid profiles of five agriculturally important almond cultivars grown in four different geographical areas and conditions, discussing the relative influence of locality and cultivar in this chemical fraction. Some amino acids do indeed seem to be associated with the different areas and others with the cultivars. Nevertheless, multivariate statistical techniques reveal the ability of amino acids to associate cultivars, independently of locality, in two groups. The first group includes the Spanish cultivars Marcona and Desmayo-Largueta, and the second one brings together Cristomorto, Ferragnes and Ferraduel cultivars, which are genetically related. ©
N Grané-Teruel; M.C Luna-Amador; M.S Prats-Moya; V Berenguer-Navarro; M.L Martı́n-Carratalá. Statistical comparative study of free amino acid HPLC data from a selected almond set. Food Chemistry 1999, 65, 23 -28.
AMA StyleN Grané-Teruel, M.C Luna-Amador, M.S Prats-Moya, V Berenguer-Navarro, M.L Martı́n-Carratalá. Statistical comparative study of free amino acid HPLC data from a selected almond set. Food Chemistry. 1999; 65 (1):23-28.
Chicago/Turabian StyleN Grané-Teruel; M.C Luna-Amador; M.S Prats-Moya; V Berenguer-Navarro; M.L Martı́n-Carratalá. 1999. "Statistical comparative study of free amino acid HPLC data from a selected almond set." Food Chemistry 65, no. 1: 23-28.
Triacylglycerol composition of 10 almond cultivars grown in seven different environments was determined by high-performance liquid chromatography, and multivariate statistical techniques (principal component and cluster analysis) were used to detect and establish associations among almond cultivars. In particular, linear discriminant analysis showed that cultivars Desmayo Largueta, Masbovera, Texas, Non Pareil, Tuono, and Guara are different from each other and can be classified in different groups. This statistical approach also predicted the origin of eight hybrids produced from these cultivars. As a result, it is concluded that triacylglycerol composition in almonds can distinguish genetic from environmental effects on almond triacylglycerol composition.
M. S. Prats-Moya; N. Grané-Teruel; V. Berenguer-Navarro; M. L. Martín-Carratalá. A chemometric study of genotypic variation in triacylglycerol composition among selected almond cultivars. Journal of the American Oil Chemists' Society 1999, 76, 267 -272.
AMA StyleM. S. Prats-Moya, N. Grané-Teruel, V. Berenguer-Navarro, M. L. Martín-Carratalá. A chemometric study of genotypic variation in triacylglycerol composition among selected almond cultivars. Journal of the American Oil Chemists' Society. 1999; 76 (2):267-272.
Chicago/Turabian StyleM. S. Prats-Moya; N. Grané-Teruel; V. Berenguer-Navarro; M. L. Martín-Carratalá. 1999. "A chemometric study of genotypic variation in triacylglycerol composition among selected almond cultivars." Journal of the American Oil Chemists' Society 76, no. 2: 267-272.