Campus Universitario Pablo Of Olavide

Sevilla, Spain

Campus Universitario Pablo Of Olavide

Sevilla, Spain
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Cayuela J.A.,Campus Universitario Pablo Of Olavide | Garcia J.F.,University of Seville
Journal of Food Engineering | Year: 2017

Olive oil is an important vitamin E source, which shows a wide variation range. Therefore the interest on distinguish classes. In this study, we assessed models based on partial least squares (PLS) and discriminant analysis (PLS-DA), using near-infrared spectroscopy (NIRS). Estimating the α-tocopherol and total tocopherols contents by using the PLS models were suitable according to the predicting exercises, which gave residual predictive deviations 2.37 and 2.01. Sorting test of olive oil in two classes by α-tocopherol with the PLS model provided 99.9% success. The PLS-DA assessment for the same purpose gave coefficients of predictive specificity and sensitivity for the high α-tocopherol class 0.96 and 0.84, respectively. The data proves the feasibility of estimating the olive oil α-tocopherol or total tocopherols contents by using NIRS. Besides, these techniques can be helpful rapid methods in the industry for sorting olive oils according to their vitamin E content. They are friendly to the environment, which is important. © 2017 Elsevier Ltd.


Morales-Sillero A.,University of Seville | Perez A.G.,Campus Universitario Pablo Of Olavide | Casanova L.,University of Seville | Garcia J.M.,Campus Universitario Pablo Of Olavide
Food Chemistry | Year: 2017

The suitability of the cold storage (2 °C) of fruit to maintain the quality of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ intended for virgin olive oil extraction was investigated. This temperature was effective in keeping the best commercial category of oil quality in both manually harvested olives and in mechanically harvested ‘Manzanilla Cacereña’ fruits for 11 days. Mechanical harvesting induced significant decreases in oxidative stability and in the main phenolic compounds contents in the oils during cold storage and, only initially, in the total volatiles, regardless of the cultivar considered. However, the contents of volatile esters, associated to fruity flavor, were always higher in the oils from mechanically harvested fruits. ‘Manzanilla de Sevilla’ oils exhibited higher total volatiles during fruit cold storage, regardless of the harvesting system used. © 2017 Elsevier Ltd


Xavier A.A.O.,Campus Universitario Pablo Of Olavide | Carvajal-Lerida I.,Campus Universitario Pablo Of Olavide | Garrido-Fernandez J.,Campus Universitario Pablo Of Olavide | Perez-Galvez A.,Campus Universitario Pablo Of Olavide
Journal of Food Composition and Analysis | Year: 2017

Bioaccessibility is a key factor in the successful development of functional foods, particularly when the food matrix is quite different from that of the natural source(s) of the target bioactive ingredient. Although staple foods contain xanthophylls, the amounts are relatively low to achieve the desired beneficial effect in health, and during baking degradative reactions may contribute to reduce such amounts. The addition of water-soluble formulation of lutein as an ingredient in the cupcake recipe to fortified the amounts of this xanthophyll in the final product, showed satisfactory stability degree and resistance to the baking process. In vitro bioaccessibility reached adequate efficiency levels, ranging 30-80% of the initial lutein content. Activity of pancreatic lipase over lutein esters was low, but the hydrolysed lutein was completely incorporated into aqueous phase. Indeed, the main lutein content in the aqueous phase remained in its esterified form what could facilitate subsequent hydrolysis by other mucosal hydrolytic enzymes. These results point to fortified staple foods as functional foods that may help to diminish the risk of degenerative processes related with deficient lutein intake/incorporation in humans. © 2017 Elsevier Inc.


Cayuela J.A.,Campus Universitario Pablo Of Olavide
Grasas y Aceites | Year: 2017

The regulation of The European Union for olive oil and olive pomace established the limit of 35 mg·kg-1 for fatty acids ethyl ester contents in extra virgin olive oils, from grinding seasons after 2016. In this work, predictive models have been established for measuring fatty acid ethyl and methyl esters and to measure the total fatty acid alkyl esters based on near infrared spectroscopy (NIRS), and used successfully for this purpose. The correlation coefficients from the external validation exercises carried out with these predictive models ranged from 0.84 to 0.91. Different classification tests using the same models for the thresholds 35 mg·kg-1 for fatty acid ethyl esters and 75 mg·kg-1 for fatty acid alkyl esters provided success percentages from 75.0% to 95.2%. © 2017 CSIC.


Garrido-Fernandez A.,Campus Universitario Pablo Of Olavide | Cortes-Delgado A.,Campus Universitario Pablo Of Olavide | Lopez-Lopez A.,Campus Universitario Pablo Of Olavide
Food Chemistry | Year: 2018

Conventional multivariate and compositional data analyses were applied tentatively to investigate the effects of processing steps and fat extraction systems on the fatty acid profiles of green Spanish-style Gordal table olives. In the first case, the profiles (expressed in percentages) were subjected directly to a conventional statistical study. Secondly, the profiles were regarded as data in the Simplex space and subjected to its specific tools or transformed into coordinates in the Euclidean space to be analysed by conventional multivariate techniques. Exploratory classical and compositional data analyses showed that the main changes were due to fermentation. Tentative cluster and PCA analyses using the compositional coordinates in the Euclidean space led to a more realistic segregation among treatments than applying percentages. Overall, the results suggested that the fatty acid profiles of table olives should be considered as compositional data and analysed accordingly. © 2017 Elsevier Ltd


Lucena-Padros H.,Campus Universitario Pablo Of Olavide | Ruiz-Barba J.L.,Campus Universitario Pablo Of Olavide
Food Microbiology | Year: 2016

The presence and enumeration of halophilic and alkaliphilic bacteria in Spanish-style table-olive fermentations was studied. Twenty 10-tonne fermenters at two large manufacturing companies in Spain, previously studied through both culture dependent and independent (PCR-DGGE) methodologies, were selected. Virtually all this microbiota was isolated during the initial fermentation stage. A total of 203 isolates were obtained and identified based on 16S rRNA gene sequences. They belonged to 13 bacterial species, included in 11 genera. It was noticeable the abundance of halophilic and alkaliphilic lactic acid bacteria (HALAB). These HALAB belonged to the three genera of this group: Alkalibacterium, Marinilactibacillus and Halolactibacillus. Ten bacterial species were isolated for the first time from table olive fermentations, including the genera Amphibacillus, Natronobacillus, Catenococcus and Streptohalobacillus. The isolates were genotyped through RAPD and clustered in a dendrogram where 65 distinct strains were identified. Biodiversity indexes found statistically significant differences between both patios regarding genotype richness, diversity and dominance. However, Jaccard similarity index suggested that the halophilic/alkaliphilic microbiota in both patios was more similar than the overall microbiota at the initial fermentation stage. Thus, up to 7 genotypes of 6 different species were shared, suggesting adaptation of some strains to this fermentation stage. Morisita-Horn similarity index indicated a high level of codominance of the same species in both patios. Halophilic and alkaliphilic bacteria, especially HALAB, appeared to be part of the characteristic microbiota at the initial stage of this table-olive fermentation, and they could contribute to the conditioning of the fermenting brines in readiness for growth of common lactic acid bacteria. © 2015 Elsevier Ltd.


Lourenco A.B.,Pablo De Olavide University | Munoz-Jimenez C.,Pablo De Olavide University | Venegas-Caleron M.,Campus Universitario Pablo Of Olavide | Artal-Sanz M.,Pablo De Olavide University
Biochimica et Biophysica Acta - Bioenergetics | Year: 2015

The mitochondrial prohibitin complex, composed of two proteins, PHB-1 and PHB-2, is a context-dependent modulator of longevity. Specifically, prohibitin deficiency shortens the lifespan of otherwise wild type worms, while it dramatically extends the lifespan under compromised metabolic conditions. This extremely intriguingly phenotype has been linked to alterations in mitochondrial function and in fat metabolism. However, the true function of the mitochondrial prohibitin complex remains elusive. Here, we used gas chromatography coupled to a flame ionization detector (GC/FID) and 1H NMR spectroscopy to gain molecular insights into the effect of prohibitin depletion on the Caenorhabditis elegans metabolome. We analysed the effect of prohibitin deficiency in two different developmental stages and under two different conditions, which result in opposing longevity phenotypes, namely wild type worms and daf-2(e1370) insulin signalling deficient mutants. Prohibitin depletion was shown to alter the fatty acid (GC/FID) and 1H NMR metabolic profiles of wild type animals both at the fourth larval stage of development (L4) and at the young adult (YA) stage, while being more pronounced at the later stage. Furthermore, wild type and the diapause mutant daf-2(e1370), either expressing or not prohibitin, were clearly distinguishable based on their metabolic profiles, revealing changes in fatty acid composition, as well as in carbohydrate and amino acid metabolism. Moreover, the metabolic data indicate that daf-2(e1370) mutants are more robust than the wild type animals to changes induced by prohibitin depletion. The impact of prohibitin depletion on the C. elegans metabolome will be discussed herein in the scope of its effect on longevity. This article is part of a Special Issue entitled: Mitochondrial Dysfunction in Aging. Guest Editor: Aleksandra Trifunovic © 2015 The Authors. Published by Elsevier B.V.


Raposo F.,Campus Universitario Pablo Of Olavide
TrAC - Trends in Analytical Chemistry | Year: 2016

The analytical calibration of an instrumental method is very important, being considered as a key point in method validation. There are different validation guidelines; showing that analytical calibration process variety prevails in terms of nomenclature, methodology employed and acceptance criteria. Very common mistakes in the analytical calibration process are the use of correlation and/or determination coefficients as a test for linearity, the negligence in the heteroscedasticity of the experimental data and selection of appropriate weighting factor, misunderstanding about the regression through the origin and using zero-point calibration. Once the calibration function is established, their linearity can be confirmed by using different procedures such as graphical plots, statistical significance tests and numerical parameters. In particular, deviation from back-calculated concentrations expressed in the form of percentage of relative error (%RE) can be considered very useful for unambiguous linearity evaluation. Some case studies were included to explain the linearity assessment from a practical viewpoint. © 2015 Elsevier B.V.


Lopez-Lopez A.,Campus Universitario Pablo Of Olavide | Cortes-Delgado A.,Campus Universitario Pablo Of Olavide | Garrido-Fernandez A.,Campus Universitario Pablo Of Olavide
Food Chemistry | Year: 2015

This work studies the effect of processing Manzanilla and Hojiblanca olives as green Spanish-style on the quality parameters and fatty acid and triacylglycerol compositions of their oils. Lye treatment reduced the values of most quality parameters while fermentation/packaging increased acidity, K232 and K270. Processing did not cause any systematic effect on fatty acids (FA), triacylglycerols or nutritional fat subclasses but significant differences between cultivars were observed. Principal component analysis (PCA) confirmed that most of the variation among oil characteristics was due to cultivars and only a limited proportion (∼22% and ∼14% variance for FA and triacylglycerols, respectively) to processing. Furthermore, the levels of the quality parameters and fatty acids with restrictions in the legislation were below the limits established in the Commission Implementing Regulation (EU) 1348/2013 for extra virgin olive oil (EVOO), except for C18:3n-3 in Hojiblanca. Therefore, the fat of processed olives was compatible with EVOO. © 2015 Elsevier Ltd.


Lucena-Padros H.,Campus Universitario Pablo Of Olavide | Gonzalez J.M.,Institute Recursos Naturales y Agrobiologia | Caballero-Guerrero B.,Campus Universitario Pablo Of Olavide | Ruiz-Barba J.L.,Campus Universitario Pablo Of Olavide | Maldonado-Barragan A.,Campus Universitario Pablo Of Olavide
International Journal of Systematic and Evolutionary Microbiology | Year: 2015

Three isolates originating from Spanish-style green-olive fermentations in a manufacturing company in the province of Seville, Spain, were taxonomically characterized by a polyphasic approach. This included a phylogenetic analysis based on 16S rRNA gene sequences and multi-locus sequence analysis (MLSA) based on pyrH, recA, rpoA, gyrB and mreB genes. The isolates shared 98.0% 16S rRNA gene sequence similarity with Vibrio xiamenensis G21T. Phylogenetic analysis based on 16S rRNA gene sequences using the neighbour-joining and maximum-likelihood methods showed that the isolates fell within the genus Vibrio and formed an independent branch close to V. xiamenensis G21T. The maximum-parsimony method grouped the isolates to V. xiamenensis G21T but forming two clearly separated branches. Phylogenetic trees based on individual pyrH, recA, rpoA, gyrB and mreB gene sequences revealed that strain IGJ1.11T formed a clade alone or with V. xiamenensis G21T. Sequence similarities of the pyrH, recA, rpoA, gyrB and mreB genes between strain IGJ1.11T and V. xiamenensis G21T were 86.7, 85.7, 97.3, 87.6 and 84.8 %, respectively. MLSA of concatenated sequences showed that strain IGJ1.11T and V. xiamenensis G21T are two clearly separated species that form a clade, which we named Clade Xiamenensis, that presented 89.7% concatenated gene sequence similarity, i.e. less than 92 %. The major cellular fatty acids (>5%) of strain IGJ1.11T were summed feature 3 (C16 : 1ω7c and/or C16 : 1ω6c), C16 : 0 and summed feature 8 (C18 : 1ω7c and/or C18 : 1ω6c). Enzymic activity profiles, sugar fermentation patterns and DNA G+C content (52.9 mol%) differentiated the novel strains from the closest related members of the genus Vibrio. The name Vibrio olivae sp. nov. is proposed for the novel species. The type strain is IGJ1.11T (=CECT 8064T=DSM 25438T). © 2015, IUMS.

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