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Dr. Carmen Ancin
Department of Science, Public University of Navarra, INAMAT, 31006 Pamplona, Spain

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0 Analytical Chemistry
0 Antioxidants
0 STEM
0 phenolic compounds
0 Biogenic amines

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Antioxidants
STEM
Biogenic amines

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Journal article
Published: 16 August 2021 in Biomolecules
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Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food and cosmetic industries. The aim of the present work was to characterize grape stem extracts obtained from different grape varieties from two vintages (2016 and 2018). Both spectrophotometric and chromatographic methods were used for sample characterization. The results showed that there exist significant differences in antioxidant activity, total phenolic content (TPC) and total flavonoid content (TF) among grape stems from different varieties in each vintage and from different vintage for the same variety. Catechin was the most abundant phenolic compound in all extracts from both vintages. In general, Mazuelo presented higher concentration values of the different phenolic compounds than Garnacha and Tempranillo. It was observed than extreme temperatures and accumulated precipitations, which were higher in the 2016 vintage, had an impact on the polyphenol synthesis. Therefore, grape stems from the 2018 vintage presented higher TPC and TF values than their counterparts from the 2016 vintage. In addition, the statistical analysis revealed that the influence of environmental factor such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound.

ACS Style

Irene Esparza; José Antonio Moler; Maite Arteta; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta. Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages. Biomolecules 2021, 11, 1221 .

AMA Style

Irene Esparza, José Antonio Moler, Maite Arteta, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta. Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages. Biomolecules. 2021; 11 (8):1221.

Chicago/Turabian Style

Irene Esparza; José Antonio Moler; Maite Arteta; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta. 2021. "Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages." Biomolecules 11, no. 8: 1221.

Journal article
Published: 05 February 2021 in Antioxidants
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The application of plant extracts for therapeutic purposes has been used in traditional medicine because plants contain bioactive compounds with beneficial properties for health. Currently, the use of these compounds that are rich in polyphenols for the treatment and prevention of diseases such as cancer, diabetes, and cardiovascular diseases, many of them related to oxidative stress, is gaining certain relevance. Polyphenols have been shown to have antimutagenic, antioxidant, and anti-inflammatory properties. Therefore, the objective of the present work was to study the potential effect of grape stem extracts (GSE), rich in phenolic compounds, in the treatment of cancer, as well as their role in the prevention of this disease associated with its antioxidant power. For that purpose, three cancer lines (Caco-2, MCF-7, and MDA-MB-231) were used, and the results showed that grape stem extracts were capable of showing an antiproliferative effect in these cells through apoptosis cell death associated with a modification of the mitochondrial potential and reactive oxygen species (ROS) levels. Additionally, grape stem extracts showed an antioxidant effect on differentiated intestinal cells that could protect the intestine from diseases related to oxidative stress. Therefore, grape extracts contain bioactive principles with important biological properties and could be used as bio-functional food ingredients to prevent diseases or even to improve certain aspects of human health.

ACS Style

Javier Quero; Nerea Jiménez-Moreno; Irene Esparza; Jesús Osada; Elena Cerrada; Carmen Ancín-Azpilicueta; María Rodríguez-Yoldi. Grape Stem Extracts with Potential Anticancer and Antioxidant Properties. Antioxidants 2021, 10, 243 .

AMA Style

Javier Quero, Nerea Jiménez-Moreno, Irene Esparza, Jesús Osada, Elena Cerrada, Carmen Ancín-Azpilicueta, María Rodríguez-Yoldi. Grape Stem Extracts with Potential Anticancer and Antioxidant Properties. Antioxidants. 2021; 10 (2):243.

Chicago/Turabian Style

Javier Quero; Nerea Jiménez-Moreno; Irene Esparza; Jesús Osada; Elena Cerrada; Carmen Ancín-Azpilicueta; María Rodríguez-Yoldi. 2021. "Grape Stem Extracts with Potential Anticancer and Antioxidant Properties." Antioxidants 10, no. 2: 243.

Editorial
Published: 30 October 2020 in Biomolecules
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The circular economy is a new model of production and consumption that involves reusing, renewing and recycling products to create added value

ACS Style

Carmen Ancín-Azpilicueta; Irene Esparza; Nerea Jiménez-Moreno. Biomolecules from Plant Residues. Biomolecules 2020, 10, 1496 .

AMA Style

Carmen Ancín-Azpilicueta, Irene Esparza, Nerea Jiménez-Moreno. Biomolecules from Plant Residues. Biomolecules. 2020; 10 (11):1496.

Chicago/Turabian Style

Carmen Ancín-Azpilicueta; Irene Esparza; Nerea Jiménez-Moreno. 2020. "Biomolecules from Plant Residues." Biomolecules 10, no. 11: 1496.

Journal article
Published: 25 September 2020 in Biomolecules
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SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.

ACS Style

Irene Esparza; Blanca Martínez-Inda; María José Cimminelli; Maria Carmen Jimeno-Mendoza; José Antonio Moler; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta. Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants. Biomolecules 2020, 10, 1369 .

AMA Style

Irene Esparza, Blanca Martínez-Inda, María José Cimminelli, Maria Carmen Jimeno-Mendoza, José Antonio Moler, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta. Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants. Biomolecules. 2020; 10 (10):1369.

Chicago/Turabian Style

Irene Esparza; Blanca Martínez-Inda; María José Cimminelli; Maria Carmen Jimeno-Mendoza; José Antonio Moler; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta. 2020. "Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants." Biomolecules 10, no. 10: 1369.

Journal article
Published: 08 August 2020 in Antioxidants
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Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40 °C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40 °C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.

ACS Style

Irene Esparza; María José Cimminelli; Jose Antonio Moler; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta. Stability of Phenolic Compounds in Grape Stem Extracts. Antioxidants 2020, 9, 720 .

AMA Style

Irene Esparza, María José Cimminelli, Jose Antonio Moler, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta. Stability of Phenolic Compounds in Grape Stem Extracts. Antioxidants. 2020; 9 (8):720.

Chicago/Turabian Style

Irene Esparza; María José Cimminelli; Jose Antonio Moler; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta. 2020. "Stability of Phenolic Compounds in Grape Stem Extracts." Antioxidants 9, no. 8: 720.

Review
Published: 29 June 2020 in Toxins
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Bacillus thuringiensis is the most successful microbial insecticide agent and its proteins have been studied for many years due to its toxicity against insects mainly belonging to the orders Lepidoptera, Diptera and Coleoptera, which are pests of agro-forestry and medical-veterinary interest. However, studies on the interactions between this bacterium and the insect species classified in the order Coleoptera are more limited when compared to other insect orders. To date, 45 Cry proteins, 2 Cyt proteins, 11 Vip proteins, and 2 Sip proteins have been reported with activity against coleopteran species. A number of these proteins have been successfully used in some insecticidal formulations and in the construction of transgenic crops to provide protection against main beetle pests. In this review, we provide an update on the activity of Bt toxins against coleopteran insects, as well as specific information about the structure and mode of action of coleopteran Bt proteins.

ACS Style

Mikel Domínguez-Arrizabalaga; Maite Villanueva; Baltasar Escriche; Carmen Ancín-Azpilicueta; Primitivo Caballero. Insecticidal Activity of Bacillus thuringiensis Proteins Against Coleopteran Pests. Toxins 2020, 12, 430 .

AMA Style

Mikel Domínguez-Arrizabalaga, Maite Villanueva, Baltasar Escriche, Carmen Ancín-Azpilicueta, Primitivo Caballero. Insecticidal Activity of Bacillus thuringiensis Proteins Against Coleopteran Pests. Toxins. 2020; 12 (7):430.

Chicago/Turabian Style

Mikel Domínguez-Arrizabalaga; Maite Villanueva; Baltasar Escriche; Carmen Ancín-Azpilicueta; Primitivo Caballero. 2020. "Insecticidal Activity of Bacillus thuringiensis Proteins Against Coleopteran Pests." Toxins 12, no. 7: 430.

Article
Published: 02 June 2020 in Applied and Environmental Microbiology
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Bacillus thuringiensis (Bt)-based biological insecticides are used extensively to control insect pests and vectors of human diseases. Bt-based products provide greater specificity and biosafety than broad-spectrum synthetic insecticides. The biological activity of this bacterium resides in spores and crystals comprising complex mixtures of toxic proteins. We developed and validated a fast, accurate, and reproducible method for quantitative determination of the crystal components of Bt-based products. This method will find clear applications in the improvement of various aspects of the industrial production process of Bt. An important aspect of the production of Bt-based insecticides is its quality control. By specifically quantifying the relative proportion of each of the toxins that make up the crystal, our method represents the most consistent and repeatable evaluation procedure in the quality control of different batches produced in successive fermentations. This method can also contribute to the design of specific culture media and fermentation conditions that optimize Bt crystal composition across a range of Bt strains that target different pestiferous insects. Quantitative information on crystal composition should also prove valuable to phytosanitary product registration authorities that oversee the safety and efficacy of crop protection products.

ACS Style

Javier Caballero; Nerea Jiménez-Moreno; Irene Orera; Trevor Williams; Ana B. Fernández; Maite Villanueva; Juan Ferré; Primitivo Caballero; Carmen Ancín-Azpilicueta. Unraveling the Composition of Insecticidal Crystal Proteins in Bacillus thuringiensis: a Proteomics Approach. Applied and Environmental Microbiology 2020, 86, 1 .

AMA Style

Javier Caballero, Nerea Jiménez-Moreno, Irene Orera, Trevor Williams, Ana B. Fernández, Maite Villanueva, Juan Ferré, Primitivo Caballero, Carmen Ancín-Azpilicueta. Unraveling the Composition of Insecticidal Crystal Proteins in Bacillus thuringiensis: a Proteomics Approach. Applied and Environmental Microbiology. 2020; 86 (12):1.

Chicago/Turabian Style

Javier Caballero; Nerea Jiménez-Moreno; Irene Orera; Trevor Williams; Ana B. Fernández; Maite Villanueva; Juan Ferré; Primitivo Caballero; Carmen Ancín-Azpilicueta. 2020. "Unraveling the Composition of Insecticidal Crystal Proteins in Bacillus thuringiensis: a Proteomics Approach." Applied and Environmental Microbiology 86, no. 12: 1.

Review article
Published: 07 April 2020 in Journal of Environmental Management
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Valorization of Fruit and Vegetable Wastes (FVW) is challenging owing to logistic-related problems, as well as to their perishable nature and heterogeneity, among other factors. In this work, the main existing routes for food waste valorization are critically reviewed. The study focuses on FVW because they constitute an important potential source for valuable natural products and chemicals. It can be concluded that FVW management can be carried out following different processing routes, though nowadays the best solution is to find an adequate balance between conventional waste management methods and some emerging valorization technologies. Presently, both conventional and emerging technologies must be considered in a coordinated manner to enable an integral management of FVW. By doing so, impacts on food safety and on the environment can be minimized whilst wasting of natural resources is avoided. Depending on the characteristics of FVW and on the existing market demand, the most relevant valorization options are extraction of bioactive compounds, production of enzymes and exopolysaccharides, synthesis of bioplastics and biopolymers and production of biofuels. The most efficient emergent processing technologies must be promoted in the long term, in detriment of the conventional ones used nowadays. In consequence, future integral valorization of FVW will probably comprise two stages: direct processing of FVW into value-added products, followed by processing of the residual streams, byproducts and leftover matter by means of conventional waste management technologies.

ACS Style

Irene Esparza; Nerea Jiménez-Moreno; Fernando Bimbela; Carmen Ancín-Azpilicueta; Luis M. Gandía. Fruit and vegetable waste management: Conventional and emerging approaches. Journal of Environmental Management 2020, 265, 110510 .

AMA Style

Irene Esparza, Nerea Jiménez-Moreno, Fernando Bimbela, Carmen Ancín-Azpilicueta, Luis M. Gandía. Fruit and vegetable waste management: Conventional and emerging approaches. Journal of Environmental Management. 2020; 265 ():110510.

Chicago/Turabian Style

Irene Esparza; Nerea Jiménez-Moreno; Fernando Bimbela; Carmen Ancín-Azpilicueta; Luis M. Gandía. 2020. "Fruit and vegetable waste management: Conventional and emerging approaches." Journal of Environmental Management 265, no. : 110510.

Journal article
Published: 24 December 2019 in Antioxidants
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Given the alarming increase in colorectal cancer (CRC) worldwide, novel therapies are urgently needed. Plant-derived extracts have gained considerable interest in the last years due to their strong anticancer effect mediated by their unique bioactive compounds. Specifically, rosehips from Rosa canina have been successfully tested against several cancer models, including colon cancer. Moreover, gold derivatives are a promising alternative to the current platinum-based drugs commonly used in CRC chemotherapy due to their lack of affinity for DNA. Herein we have investigated the antitumor potential of a drug combination made of acidic polyphenols extracted from R. canina and the gold complex (Au(C≡C-2-NC5H4) (PTA)) in Caco-2 cell line as a model of CRC. The combination triggered strong apoptosis mediated by a blockage of the autophagic flux, which might be a consequence of a reactive oxygen species (ROS) increase and mitochondrial dysfunctionality. Our results suggest that the clinical application of plant polyphenols might enhance the anticancer effect of metallodrugs and reduce drug exposure time and therefore its side effects.

ACS Style

Inés Mármol; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta; Jesús Osada; Elena Cerrada; María Jesús Rodríguez-Yoldi. A Combination of Rosa Canina Extracts and Gold Complex Favors Apoptosis of Caco-2 Cells by Increasing Oxidative Stress and Mitochondrial Dysfunction. Antioxidants 2019, 9, 17 .

AMA Style

Inés Mármol, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta, Jesús Osada, Elena Cerrada, María Jesús Rodríguez-Yoldi. A Combination of Rosa Canina Extracts and Gold Complex Favors Apoptosis of Caco-2 Cells by Increasing Oxidative Stress and Mitochondrial Dysfunction. Antioxidants. 2019; 9 (1):17.

Chicago/Turabian Style

Inés Mármol; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta; Jesús Osada; Elena Cerrada; María Jesús Rodríguez-Yoldi. 2019. "A Combination of Rosa Canina Extracts and Gold Complex Favors Apoptosis of Caco-2 Cells by Increasing Oxidative Stress and Mitochondrial Dysfunction." Antioxidants 9, no. 1: 17.

Articles
Published: 06 December 2019 in Food Additives & Contaminants: Part A
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The aim of this study was to investigate the impact of fertilisation with foliar urea of Vitis vinifera var. Tempranillo on the concentration of amino acids in must and on their evolution during the final stage of grape ripening. Foliar urea fertilisation increased the concentration of amino nitrogen, ammonium nitrogen and yeast assimilable nitrogen (YAN) in Tempranillo must. In addition, fertilisation with foliar urea produced an increase in the concentration of many amino acids in the must. This increase was especially noticeable in the case of the most important amino acids for yeast metabolism throughout the alcoholic fermentation (arginine, glutamic acid, aspartic acid, histidine, serine and lysine). After comparing the results of this study with other ones, we may state that: in order to increase the amino acid concentration in must, it is important to apply the urea several times instead of making just one single application. Moreover, it is important to use a preparation of urea without biuret, which is a phytotoxic carbamyl urea formed as a condensation product arising from urea thermal decomposition.

ACS Style

Nerea Jiménez-Moreno; José Antonio Moler; Mª Blanca Palacios; Irene Esparza; Rodrigo Nieto-Rojo; Carmen Ancín-Azpilicueta. Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must. Food Additives & Contaminants: Part A 2019, 37, 216 -227.

AMA Style

Nerea Jiménez-Moreno, José Antonio Moler, Mª Blanca Palacios, Irene Esparza, Rodrigo Nieto-Rojo, Carmen Ancín-Azpilicueta. Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must. Food Additives & Contaminants: Part A. 2019; 37 (2):216-227.

Chicago/Turabian Style

Nerea Jiménez-Moreno; José Antonio Moler; Mª Blanca Palacios; Irene Esparza; Rodrigo Nieto-Rojo; Carmen Ancín-Azpilicueta. 2019. "Foliar application of urea to Tempranillo vines increased the amino acid concentration of the must." Food Additives & Contaminants: Part A 37, no. 2: 216-227.

Articles
Published: 29 November 2019 in Critical Reviews in Environmental Science and Technology
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Fruit and vegetable wastes derived from the agri-food industry are generated in large amounts and they can cause great environmental contamination because they have a high moisture content and microbial load. However, both their structural parts (stems, leaves, peels, pulps, seeds, and roots) and the residues resulting after the extraction of their juices are rich in different valuable compounds such as antioxidants, oils, fiber, fatty acids, isoprenoids, lipids, proteins, saponins, and phytoestrogens. Such bioactive compounds can be used as pharmaceutical excipients, food additives, or included in pharmaceutical formulations or food matrices for obtaining nutraceutical products and functional foods, respectively. The aim of this review is to present the most promising alternatives for the valorization of selected fruit and vegetable wastes, currently underexploited, as well as the challenges that may arise when considering the valorization of these wastes in the form of value-added bioactive products. This is exemplified through the revision of the opportunities offered by artichoke, cardoon, asparagus, and pomegranate, which generate large amounts of waste during their processing. A final section is devoted to present the emerging technologies that are being developed for an efficient extraction of bioactive compounds from vegetable matrices.

ACS Style

Nerea Jiménez-Moreno; Irene Esparza; Fernando Bimbela; Luis M. Gandía; Carmen Ancín-Azpilicueta. Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges. Critical Reviews in Environmental Science and Technology 2019, 50, 2061 -2108.

AMA Style

Nerea Jiménez-Moreno, Irene Esparza, Fernando Bimbela, Luis M. Gandía, Carmen Ancín-Azpilicueta. Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges. Critical Reviews in Environmental Science and Technology. 2019; 50 (20):2061-2108.

Chicago/Turabian Style

Nerea Jiménez-Moreno; Irene Esparza; Fernando Bimbela; Luis M. Gandía; Carmen Ancín-Azpilicueta. 2019. "Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges." Critical Reviews in Environmental Science and Technology 50, no. 20: 2061-2108.

Journal article
Published: 28 November 2019 in Antioxidants
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The use of grape stems for the extraction of bioactive compounds to be used in the pharmaceutical, food, and cosmetic industries is a promising objective. The aim of this work is to determine the influence of the different extraction conditions (temperature, ethanol concentration, and ratio of sample/solvent) on phenolic composition and antioxidant capacity of Mazuelo stem extracts. In general, the ethanol concentration of the extraction solvent was the factor that had the greatest influence on the extraction of different bioactive compounds. The greatest content of total phenolic compounds and the highest antioxidant activity of the extracts were obtained with 50% ethanol and at 40 °C. The most abundant compound found in the different extracts obtained from Mazuelo grape stem was (+)-catechin, but appreciable concentrations of gallic acid, a quercetin derivative, and stilbenes (trans-resveratrol and trans-ε-viniferin) were also extracted. Quercetin and malvidin-3-glucoside showed the highest correlation with the antioxidant capacity of the extracts, while stilbenes did not present such relation. The maximum concentration of gallic acid was extracted with water but the extraction of most of the compounds was maximum on using 50% ethanol. Consequently, the selection of the extraction method to be used will depend on the particular compound to be extracted in greatest quantity.

ACS Style

Nerea Jiménez-Moreno; Francesca Volpe; Jose Antonio Moler; Irene Esparza; Carmen Ancín-Azpilicueta. Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts. Antioxidants 2019, 8, 597 .

AMA Style

Nerea Jiménez-Moreno, Francesca Volpe, Jose Antonio Moler, Irene Esparza, Carmen Ancín-Azpilicueta. Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts. Antioxidants. 2019; 8 (12):597.

Chicago/Turabian Style

Nerea Jiménez-Moreno; Francesca Volpe; Jose Antonio Moler; Irene Esparza; Carmen Ancín-Azpilicueta. 2019. "Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts." Antioxidants 8, no. 12: 597.

Journal article
Published: 25 July 2019 in Nutrients
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Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2,2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.

ACS Style

Nerea Jiménez-Moreno; María José Cimminelli; Francesca Volpe; Raul Ansó; Irene Esparza; Inés Mármol; María Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells. Nutrients 2019, 11, 1723 .

AMA Style

Nerea Jiménez-Moreno, María José Cimminelli, Francesca Volpe, Raul Ansó, Irene Esparza, Inés Mármol, María Jesús Rodríguez-Yoldi, Carmen Ancín-Azpilicueta. Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells. Nutrients. 2019; 11 (8):1723.

Chicago/Turabian Style

Nerea Jiménez-Moreno; María José Cimminelli; Francesca Volpe; Raul Ansó; Irene Esparza; Inés Mármol; María Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. 2019. "Phenolic Composition of Artichoke Waste and its Antioxidant Capacity on Differentiated Caco-2 Cells." Nutrients 11, no. 8: 1723.

Review
Published: 26 July 2018 in Trends in Food Science & Technology
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A great number of plants have been studied in recent times in order to identify and isolate new components with nutraceutical properties. In addition, there is a growing interest in the re-valorization of industrial byproducts as a source of bioactive molecules. This present study highlights the potential of pine bark extract as a source of antioxidant and treatment diseases. Pine bark has a great content of bioactive molecules including polymeric flavanols, tannic acid, flavonoids and other phenolic acids such as caffeic or protocatechuic acid. Herein, we look at the most recent uses of pine bark extracts in the food industry and for biomedical purposes. Regarding the food industry, pine bark extracts have been successfully used as antioxidants in the meat industry and have been proposed as interesting additives for the juice industry and Songzhen noodles production. On the other hand, different Pinus spp bark extracts have been tested against a wide range of disorders -cancer, diabetes mellitus, hypertension, atherosclerosis, neuroprotective effect and other oxidative stress and inflammatory-related diseases. Both in vitro and in vivo assays suggest a promising future for pine as an adjuvant therapy.

ACS Style

Inés Mármol; Javier Quero; Nerea Jiménez-Moreno; M. Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. A systematic review of the potential uses of pine bark in food industry and health care. Trends in Food Science & Technology 2018, 88, 558 -566.

AMA Style

Inés Mármol, Javier Quero, Nerea Jiménez-Moreno, M. Jesús Rodríguez-Yoldi, Carmen Ancín-Azpilicueta. A systematic review of the potential uses of pine bark in food industry and health care. Trends in Food Science & Technology. 2018; 88 ():558-566.

Chicago/Turabian Style

Inés Mármol; Javier Quero; Nerea Jiménez-Moreno; M. Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. 2018. "A systematic review of the potential uses of pine bark in food industry and health care." Trends in Food Science & Technology 88, no. : 558-566.

Journal article
Published: 24 July 2018 in Journal of Functional Foods
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The use of vegetal materials that go unused or by-products of the food industry, for the development of functional foods is very interesting. Pine bark extracts have been useful in medicine and in functional foods, yet, little is known about its antiproliferative properties. In this work, the activity of bark extracts from different Pinus species on human colorectal adenocarcinoma (Caco-2) cells was studied. All these extracts induce cell-cycle arrest and apoptosis in Caco-2 cells through alteration of the mitochondrial membrane potential, release of cytochrome c to cytoplasm and caspase 3 activation. In addition, a significant decrease in ROS generation was also observed in the presence of the extracts tested. The results obtained in this work show that these extracts could be interesting in order to elaborate functional foods and not only for improving their antioxidant properties but also for playing an important role in the treatment of colorectal carcinoma.

ACS Style

Sonia Gascón; Nerea Jiménez-Moreno; Sandra Jiménez; Javier Quero; María Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. Nutraceutical composition of three pine bark extracts and their antiproliferative effect on Caco-2 cells. Journal of Functional Foods 2018, 48, 420 -429.

AMA Style

Sonia Gascón, Nerea Jiménez-Moreno, Sandra Jiménez, Javier Quero, María Jesús Rodríguez-Yoldi, Carmen Ancín-Azpilicueta. Nutraceutical composition of three pine bark extracts and their antiproliferative effect on Caco-2 cells. Journal of Functional Foods. 2018; 48 ():420-429.

Chicago/Turabian Style

Sonia Gascón; Nerea Jiménez-Moreno; Sandra Jiménez; Javier Quero; María Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. 2018. "Nutraceutical composition of three pine bark extracts and their antiproliferative effect on Caco-2 cells." Journal of Functional Foods 48, no. : 420-429.

Journal article
Published: 01 March 2018 in Food Research International
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Stomata in leaves regulate gas interchange and transpiration in the grapevine and through these pores both the penetration of aqueous solutions with nutrients as well as the excretion of products take place. The aim of this work was to study the influence of spraying the vineyard with toasted and untoasted oak extracts on the volatile composition and on the organoleptic quality of wine made from Garnacha grapes. The results were compared with a Garnacha control wine obtained with grapes sprayed with distilled water. The absorption of the compounds from the oak wood extracts was irregular and some of these compounds were modified by the yeast during fermentation so as to prevent fermentation problems. This was observed particularly in the case of furfural which were transformed into furfuryl alcohol by yeast in order to avoid irreversible cellular damage. On applying a discriminant analysis to the concentration of volatile compounds in the wines, the three treatments (control, toasted and untoasted oak extracts) were differentiate. The wine obtained from grapes treated with toasted oak extract showed a more intense wood aroma after 18months of bottle aging than the other wines. Likewise, spicy aromas were found to be more intense in the samples treated with some type of oak wood extracts.

ACS Style

Nerea Jiménez-Moreno; José Antonio Moler; Henar Urmeneta; Julián Suberviola-Ripa; Félix Cibriain-Sabalza; Luis M. Gandía; Carmen Ancín-Azpilicueta. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines. Food Research International 2018, 105, 628 -636.

AMA Style

Nerea Jiménez-Moreno, José Antonio Moler, Henar Urmeneta, Julián Suberviola-Ripa, Félix Cibriain-Sabalza, Luis M. Gandía, Carmen Ancín-Azpilicueta. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines. Food Research International. 2018; 105 ():628-636.

Chicago/Turabian Style

Nerea Jiménez-Moreno; José Antonio Moler; Henar Urmeneta; Julián Suberviola-Ripa; Félix Cibriain-Sabalza; Luis M. Gandía; Carmen Ancín-Azpilicueta. 2018. "Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines." Food Research International 105, no. : 628-636.

Review
Published: 25 May 2017 in International Journal of Molecular Sciences
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Rosa species, rose hips, are widespread wild plants that have been traditionally used as medicinal compounds for the treatment of a wide variety of diseases. The therapeutic potential of these plants is based on its antioxidant effects caused by or associated with its phytochemical composition, which includes ascorbic acid, phenolic compounds and healthy fatty acids among others. Over the last few years, medicinal interest in rose hips has increased as a consequence of recent research that has studied its potential application as a treatment for several diseases including skin disorders, hepatotoxicity, renal disturbances, diarrhoea, inflammatory disorders, arthritis, diabetes, hyperlipidaemia, obesity and cancer. In this review, the role of different species of Rosa in the prevention of treatment of various disorders related to oxidative stress, is examined, focusing on new therapeutic approaches from a molecular point of view.

ACS Style

Inés Mármol; Cristina Sánchez-De-Diego; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta; María Jesús Rodríguez-Yoldi. Therapeutic Applications of Rose Hips from Different Rosa Species. International Journal of Molecular Sciences 2017, 18, 1137 .

AMA Style

Inés Mármol, Cristina Sánchez-De-Diego, Nerea Jiménez-Moreno, Carmen Ancín-Azpilicueta, María Jesús Rodríguez-Yoldi. Therapeutic Applications of Rose Hips from Different Rosa Species. International Journal of Molecular Sciences. 2017; 18 (6):1137.

Chicago/Turabian Style

Inés Mármol; Cristina Sánchez-De-Diego; Nerea Jiménez-Moreno; Carmen Ancín-Azpilicueta; María Jesús Rodríguez-Yoldi. 2017. "Therapeutic Applications of Rose Hips from Different Rosa Species." International Journal of Molecular Sciences 18, no. 6: 1137.

Original articles
Published: 17 May 2017 in Food Additives & Contaminants: Part A
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It is important to explore new sources of natural additives because the demand for these compounds by consumers is increasing. These products also provide health benefits and help in food preservation. An unexplored source of nutrients and antioxidant compounds is rosehip, the fleshy fruit of roses. This work compares the antioxidant compound (vitamin C, neutral phenols and acidic phenols) content of four Rosa species rosehips: R. pouzinii, R. corymbifera, R. glauca and R. canina from different geographical zones. Results show quantitative variability in ascorbic acids and neutral phenols content, and quantitative and qualitative differences in acidic phenol content, depending on species. Vitamin C concentration was highly variable depending on species, R. canina being the one with the highest concentration and R. pouzinii the one with the lowest content. Variability was found in total neutral polyphenols concentration and a correlation between freshness of the rosehips and concentration of neutral polyphenols was also found. Significant differences were found in the acidic phenols content among the studied species. Generally antioxidant activity was higher in the vitamin C fraction.

ACS Style

Sandra Jiménez; Nerea Jiménez-Moreno; Asunción Luquin; Mariano Laguna; María Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry. Food Additives & Contaminants: Part A 2017, 34, 1121 -1130.

AMA Style

Sandra Jiménez, Nerea Jiménez-Moreno, Asunción Luquin, Mariano Laguna, María Jesús Rodríguez-Yoldi, Carmen Ancín-Azpilicueta. Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry. Food Additives & Contaminants: Part A. 2017; 34 (7):1121-1130.

Chicago/Turabian Style

Sandra Jiménez; Nerea Jiménez-Moreno; Asunción Luquin; Mariano Laguna; María Jesús Rodríguez-Yoldi; Carmen Ancín-Azpilicueta. 2017. "Chemical composition of rosehips from different Rosa species: an alternative source of antioxidants for the food industry." Food Additives & Contaminants: Part A 34, no. 7: 1121-1130.

Book chapter
Published: 01 October 2016 in Engineering Foods for Bioactives Stability and Delivery
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This chapter provides a brief introduction to PEF technologies and its fundamentals. It also summarizes the potential applications of PEF treatments to improve the alcoholic fermentation of must, through the different studies that have been performed in this respect. These include the application of PEF to inactivate the microbial population of grape must and its potential as an alternative method to reduce or eliminate the addition of SO2 during the alcoholic fermentative process and ageing in bottles. It comprises, as well, the potential uses of PEF to increase the rate and the yield of mass transfer processes occurring during the vinification of red and rosé wines. In addition, the benefits of PEF on aiding the pressing process of grapes for white winemaking are mentioned.

ACS Style

Teresa Garde-Cerdan; M. Arias; Olga Martin-Belloso; C. Ancín-Azpilicueta. Pulsed Electric Field and Fermentation. Engineering Foods for Bioactives Stability and Delivery 2016, 85 -123.

AMA Style

Teresa Garde-Cerdan, M. Arias, Olga Martin-Belloso, C. Ancín-Azpilicueta. Pulsed Electric Field and Fermentation. Engineering Foods for Bioactives Stability and Delivery. 2016; ():85-123.

Chicago/Turabian Style

Teresa Garde-Cerdan; M. Arias; Olga Martin-Belloso; C. Ancín-Azpilicueta. 2016. "Pulsed Electric Field and Fermentation." Engineering Foods for Bioactives Stability and Delivery , no. : 85-123.

Journal article
Published: 21 September 2016 in Food Additives & Contaminants: Part A
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Sulphur dioxide (SO2) is an important preservative for wine, but its presence in foods can cause allergies and this has given impetus to the research for alternatives. The aim of this study was to reduce levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate and examine the influence on levels of volatile and biogenic amines. To do so, vinifications were carried out using lysozyme, dimethyl dicarbonate (DMDC) and mixtures of these with SO2 in different concentrations (25 and 50 mg l−1). Results were compared with a control vinification with only SO2 (50 mg l−1). Mixing low concentrations of SO2 with lysozyme and DMDC reduced the concentration of biogenic amines (histamine, tyramine, putrescine, cadaverine, phenylethylamine + spermidine and spermine). In general, the total concentration of volatile amines (dimethylamine, isopropylamine, isobutylamine, pyrrolidine, ethylamine, diethylamine, amylamine and hexylamine) was higher in the sample fermented only with SO2. The concentrations of amines with secondary amino groups (dimethylamine, diethylamine, pyrrolidine) were higher in the sample only fermented with SO2 than those fermented with DMDC and lysozyme or with a mixture of preservatives. When SO2 was the only preservative in wine, total amine concentration (biogenic and volatile amines) was higher than for the rest of the treatments. Lysozyme by itself, and lysozyme mixed with SO2, both reduced the formation of biogenic amines but given the antioxidant activity of SO2 the use of the preservative mixture seems more advisable.

ACS Style

Carmen Ancín-Azpilicueta; Nerea Jiménez-Moreno; José Antonio Moler; Rodrigo Nieto-Rojo; Henar Urmeneta. Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines. Food Additives & Contaminants: Part A 2016, 33, 1518 -1526.

AMA Style

Carmen Ancín-Azpilicueta, Nerea Jiménez-Moreno, José Antonio Moler, Rodrigo Nieto-Rojo, Henar Urmeneta. Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines. Food Additives & Contaminants: Part A. 2016; 33 (10):1518-1526.

Chicago/Turabian Style

Carmen Ancín-Azpilicueta; Nerea Jiménez-Moreno; José Antonio Moler; Rodrigo Nieto-Rojo; Henar Urmeneta. 2016. "Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines." Food Additives & Contaminants: Part A 33, no. 10: 1518-1526.