Research and Development of Functional Food Center

Granada, Spain

Research and Development of Functional Food Center

Granada, Spain

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Lozano-Sanchez J.,Aceites Maeva S.L | Castro-Puyana M.,Institute of Food Science Research CIAL CSIC | Castro-Puyana M.,University of Alcalá | Mendiola J.A.,Institute of Food Science Research CIAL CSIC | And 3 more authors.
International Journal of Molecular Sciences | Year: 2014

The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals. © 2014 by the authors; licensee MDPI, Basel, Switzerland.


Lopez-Cobo A.,Research and Development of Functional Food Center | Gomez-Caravaca A.M.,Research and Development of Functional Food Center | Gomez-Caravaca A.M.,University of Granada | Svarc-Gajic J.,University of Novi Sad | And 4 more authors.
Journal of Functional Foods | Year: 2015

Satureja montana subsp. kitaibelii extract was analyzed by HPLC-DAD-ESI-TOF-MS (high performance liquid chromatography-diode array detector-electrospray ionization-time of flight-mass spectroscopy). Forty five compounds were identified, 42 of which were identified for the first time in this plant. Quantification of the identified phenolic compounds by UV-vis (ultraviolet-visible) detection was done and chlorogenic acid was the most concentrated compound. Total phenolic content (TPC) by Folin-Ciocalteu method and antioxidant activity by DPPH and ABTS methods were also measured. TPC quantified by HPLC-DAD were 1958.44 mg/100 g dry sample. This is in agreement with TPC measured by Folin-Ciocalteu method. Antioxidant activity determined by the DPPH method expressed as EC50 was 116.36 ± 12.83 μg/mL and by the ABTS method was 106.59 ± 1.41 μmol trolox equivalents/g dry sample. These results reveal that Satureja montana subsp. kitaibelii could be a good functional food ingredient because its high content of natural antioxidants as demonstrated by quantification with HPLC-DAD. © 2014 Elsevier Ltd.


Morales-Soto A.,University of Granada | Oruna-Concha M.J.,University of Reading | Elmore J.S.,University of Reading | Barrajon-Catalan E.,University Miguel Hernández | And 3 more authors.
Industrial Crops and Products | Year: 2015

Cistus is a plant genus traditionally used in folk medicine as remedy for several microbial disorders and infections. The abundance of Cistus spp. in the Iberian Peninsula together with their ability to renew after wildfire contribute to their profitability as suppliers of functional ingredients. The aim of this study was to provide a comprehensive characterization of the volatile profile of different Cistus plants grown in Spain: Cistus ladanifer L., Cistus albidus L., Cistus salviifolius L., and Cistus clusii Dunal (the latter has not been studied before). A system combining headspace solid-phase microextraction and gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) was implemented; thereby, the volatile compounds were extracted and analyzed in a fast, reliable and environment-friendly way. A total of 111 volatile compounds were identified, 28 of which were reported in Cistus for the first time. The most abundant components of the samples (mono and sesquiterpenes) have been previously reported as potent antimicrobial agents. Therefore, this work reveals the potential use of the Cistus spp. studied as natural sources of antimicrobial compounds for industrial production of cosmeceuticals, among other applications. © 2015 Elsevier B.V..


Talhaoui N.,University of Granada | Gomez-Caravaca A.M.,University of Granada | Roldan C.,Research and Development of Functional Food Center | Leon L.,IFAPA Centro Alameda Del Obispo | And 3 more authors.
Journal of Agricultural and Food Chemistry | Year: 2015

Leaves from six important olive cultivars grown under the same agronomic conditions were collected at four different times from June to December and analyzed by high performance liquid chromatography-diode array detector-time-of-flight-mass spectrometry (HPLC-DAD-TOF-MS). Twenty-eight phenolic compounds were identified and quantified. No qualitative differences were detected among leaves. However, for all cultivars, total concentrations of phenolic compounds decreased from June to August, then increased from October on, and reached higher levels again in December. Principal component analysis provided a clear separation of the phenolic content in leaves for different sampling times and cultivars. Hence, the availability of phenolic compounds depends on both the season and the cultivar. June and December seem to be good times to collect leaves as a source of phenolic compounds. December coincides with the harvest period of olives in the Andalusian region. Thus, in December olive leaves could be valorized efficiently as olive byproducts. © 2015 American Chemical Society.


Lopez-Cobo A.,Research and Development of Functional Food Center | Gomez-Caravaca A.M.,Research and Development of Functional Food Center | Gomez-Caravaca A.M.,University of Granada | Pasini F.,University of Bologna | And 5 more authors.
LWT - Food Science and Technology | Year: 2016

Avocado is a tropical fruit increasingly cultivated around the world due to global interest and rising consumption. Thus, there is also a surge in avocado by-products that needs assessment. The aim of this work is to compare the phenolic profile of avocado pulp, peel and seed when the fruit is at optimal ripeness for consumption and when overripe. Two analytical techniques were used: (1) HPLC-DAD-ESI-QTOF-MS was used for the first time to determine phenolic and other polar compounds in avocado peel and seed. Phenolic compounds quantified with these methods were in higher concentration in overripe than in pulp and seed of optimally ripe fruit. (2) HPLC-FLD-MS was used to specifically determine flavan-3-ols. Procyanidins to degree of polymerization 13 have been quantified singularly here for the first time. In addition, A- and B-type procyanidins from the degree of polymerization 2 to 6 were differentiated and quantified. The procyanidin concentration increased after ripening probably due to the release of tannins linked to cell-wall structures. Because of this situation and the presence of A-type procyanidins, avocado peel and seed from overripe fruit, the main by-products of avocado processing, hold interest for developing functional foods, nutraceuticals and cosmetics. © 2016 Elsevier Ltd


Jimenez-Sanchez C.,University of Granada | Lozano-Sanchez J.,Research and Development of Functional Food Center | Rodriguez-Perez C.,University of Granada | Segura-Carretero A.,University of Granada | Fernandez-Gutierrez A.,University of Granada
Journal of Food Composition and Analysis | Year: 2016

Asparagus officinalis (green asparagus) is a well-known health-promoting vegetable crop, now widely consumed all over the world. Because health-promoting characteristics in food are increasingly demanded and included in the purchase decision by the discriminating consumer, the investigation of the metabolic profile is of great interest for its revalorization. In this study, a reverse-phase high-performance liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (RP-HPLC-ESI-QTOF/MS2) methodology was applied for the comprehensive profiling of polar and semi-polar metabolites from a hydromethanolic green asparagus extract. A total of 94 compounds were tentatively identified, belonging to different chemical classes such as organic acids, amino acids, peptides and derivatives, polyphenols (hydroxycinnamic acids, flavonols, lignans, and norlignans), oxylipins, and others. Among them, 74 are reported for the first time in this vegetable. This methodology demonstrated to be one of the tools of choice for the metabolite profiling of plant extracts. © 2015 Elsevier Inc.


Lopez-Cobo A.,Research and Development of Functional Food Center | Gomez-Caravaca A.M.,Research and Development of Functional Food Center | Gomez-Caravaca A.M.,University of Granada | Cerretani L.,Pizzoli S.p.A. | And 4 more authors.
Journal of Food Composition and Analysis | Year: 2014

Potato (Solanum tuberosum L.) is one of the most widely grown crops worldwide. It represents a staple source of nutrients including carbohydrates, high-quality proteins, minerals, vitamins and polyphenols. This study aimed to identify mainly polyphenols in flesh, peel, and whole tuber of two potato cultivars (Blue Bell and Melody) by high performance liquid chromatography-diode array detector-electrospray ionization-quadrupole-time of flight-mass spectrometry (HPLC-DAD-ESI-q-TOF-MS) analysis and to quantify the main polyphenols by ultraviolet-visible (UV-vis) in order to evaluate their distribution. The antioxidant activity of the three fractions of both cultivars by ferric reducing antioxidant power (FRAP), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) was also studied. A total of 24 polar compounds were identified in less than 25. min. Three caffeoylquinic acid isomers, caffeic acid, 3,5-dicaffeoylquinic acid, and N-[2-hydroxy-2-(4-hydroxyphenyl) ethyl] ferulamide were the main phenolic compounds in the three fractions of the two potato cultivars. Blue Bell was the cultivar with the highest phenolic-compound content, while the peels were the part with the highest phenolic-compound content as well as the highest antioxidant activity. The results established potato peels as an attractive by-product of the potato industry because they can be used as an alternative source of polyphenols in the food industry and used in other food products. © 2014.


Ballus C.A.,University of Campinas | Quirantes-Pine R.,Research and Development of Functional Food Center | Bakhouche A.,Research and Development of Functional Food Center | Bakhouche A.,University of Granada | And 7 more authors.
Food Chemistry | Year: 2014

In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO. © 2014 Elsevier Ltd. All rights reserved.


PubMed | Research and Development of Functional Food Center, University of Granada and University of Almeria
Type: Journal Article | Journal: Electrophoresis | Year: 2016

Free and bound phenolic and other polar compounds in mango edible fraction and its by-products (peel, seed, and seed husk) have been determined by HPLC-DAD-ESI-qTOF-MS. This analytical technique has demonstrated to be a valuable platform for the identification and quantification of these compounds in mango. In fact, UV-Vis and mass spectra data allowed the determination of 91 free compounds and 13 bound (cell wall linked) compounds taking into account the four fractions of mango. To our knowledge, this is the first time that mango seed husk has been studied regarding its phenolic compounds. The method proposed showed LODs between 0.006 and 0.85 g/mL and accuracy ranged from 94.8 and 100.7%. Mango peel presented the highest concentration of free polar compounds followed by seed, pulp, and seed husk. It is also important to highlight that bound phenolic compounds had never been determined in mango pulp, seed, and seed husk before. Furthermore, ellagic acid was the most abundant bound compound in the four mango fractions analyzed. These results show that mango pulp and its by-products are a good source of phenolic and other polar compounds. In particular, mango seed contains a high total concentration of ellagic acid (650 mg/100 g dry weight).


PubMed | University of Granada, N-Science Corp, Brazilian Agricultural Research Corporation, Agricultural and Livestock Research Corporation of the State of Minas Gerais EPAMIG and 2 more.
Type: | Journal: Food chemistry | Year: 2014

In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.

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