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Barcelona, Spain

Cano-Salazar J.,XaRTA | Lopez M.L.,XaRTA | Echeverria G.,IRTA - Institute of Agricultural-Alimentary Research and Technology
Postharvest Biology and Technology

'Big Top' and 'Venus' nectarines and 'Early Rich' and 'Sweet Dream' peaches were picked at commercial maturity and stored for 20 and 40d at -0.5°C and 92% RH under either air or one of the three different controlled atmosphere regimes (2kPa O 2/5kPa CO 2, 3kPa O 2/10kPa CO 2 and 6kPa O 2/17kPa CO 2). Physicochemical parameters and volatile compounds emission were instrumentally measured after cold storage plus 0 or 3d at 20°C. Eight sensory attributes were assessed after cold storage plus 3d at 20°C by a panel of 9 trained judges, in order to determine the relationship between sensory and instrumental parameters and the influence of storage period and cold storage atmosphere composition on this relationship.A principal component analysis (PCA) was undertaken to characterize the samples according to their sensory attributes. PCA results reflected the main characteristics of the cultivars: 'Big Top' was the nectarine cultivar with the highest values for sweetness, juiciness and flavor; 'Sweet Dream' was the sweetest peach and was characterized by high values for crispness and firmness, while 'Venus' and 'Early Rich' were characterized by their sourness. To assess the influence of storage period and CA composition on sensory properties, a PLS model of the flavor of the different samples was constructed using standard quality attributes and volatile concentrations as the X-variables. The model with 2 factors accounted for more than 80% of flavor variance. PLS results indicated that the main influence on flavor perception was storage period. Atmosphere composition also had an influence on flavor perception: flavor perception decreased from samples stored in a 2/5 O 2/CO 2 atmosphere composition to those of 3/10 and 6/17. These results can be qualitatively extended to juiciness and sweetness since all these sensory properties were strongly correlated. © 2012 Elsevier B.V. Source

Cano-Salazar J.,XaRTA | Cano-Salazar J.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Lopez M.L.,XaRTA | Lopez M.L.,IRTA - Institute of Agricultural-Alimentary Research and Technology | And 2 more authors.
Postharvest Biology and Technology

Pre-storage at 20 °C before cold storage was used to improve volatile compound emissions of 'Big Top' nectarine and 'Early Rich' peach fruit without negatively affecting quality measures and sensory attributes. Commercially harvested fruit were subjected to pre-storage at 20 °C for 0, 10, 24, or 36. h and then stored at -0.5 °C for 10, 20, or 40 d. After cold storage, the fruit were kept at 20 °C for up to three days. 'Big Top' nectarines given 10. h pre-storage followed by 10 and 20 d cold storage were perceived as more flavourful, juicy, and sweet, had higher soluble solid contents, and contained more butyl propanoate, 2-methybutyl-2-methylpropanoate, and 2-methyl-1-butanol than control fruit. 'Early Rich' peaches given 36. h pre-storage followed by 20 d cold storage were perceived as sweeter and had more propyl acetate, pentyl acetate, and 2-methyl-1-butanol than control fruit. © 2012 Elsevier B.V. Source

Ortuno J.,Human Pharmacology and Clinical Neurosciences Research Group | Covas M.-I.,Oxidative Stress and Nutrition Research Group | Covas M.-I.,CIBER ISCIII | Farre M.,Human Pharmacology and Clinical Neurosciences Research Group | And 15 more authors.
Food Chemistry

The pharmacokinetics of resveratrol in 11 healthy male volunteers has been assessed in a randomized, crossover, controlled clinical trial after the administration of three grape products: red wine (250 mL), grape juice (1/L), or tablets (red wine extracts enriched with trans-resveratrol). Doses of trans-resveratrol independently of the product administered, were about 14 μg/kg. Biological samples were collected and analysed by capillary gas chromatography-mass spectrometry. cis-Resveratrol, trans-resveratrol and dihydroresveratrol were determined in plasma and urine. Plasma concentration of trans-resveratrol after hydrolysis increased as a response to all grape products and that of cis-resveratrol after wine and grape juice. Free forms of these phenolic compounds were deemed undetectable in plasma. Despite similar trans-resveratrol doses being administered, its bioavailability from wine and grape juice was 6-fold higher, than that from tablets. Resveratrol was better absorbed from natural grape products than from tablets, pointing out the importance of the matrix in its bioavailability. © 2009 Elsevier Ltd. All rights reserved. Source

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