Publicaciones

@article{pmid34945560,

title = {Composition of Brazil Nut ( HBK), Its Beverage and By-Products: A Healthy Food and Potential Source of Ingredients},

author = {Wilson V Vasquez-Rojas and Diana Martín and Beatriz Miralles and Isidra Recio and Tiziana Fornari and M Pilar Cano},

url = {https://www.mdpi.com/2304-8158/10/12/3007},

doi = {10.3390/foods10123007},

issn = {2304-8158},

year  = {2021},

date = {2021-12-01},

urldate = {2021-12-01},

journal = {Foods},

volume = {10},

number = {12},

pages = {3007},

abstract = {The consumption of plant-based beverages is a growing trend and, consequently, the search for alternative plant sources, the improvement of beverage quality and the use of their by-products, acquire great interest. Thus, the purpose of this work was to characterize the composition (nutrients, phytochemicals and antioxidant activity) of the Brazil nut (BN), its whole beverage (WBM), water-soluble beverage (BM-S), and its by-products of the beverage production: cake, sediment fraction (BM-D), and fat fraction (BM-F). In this study, advanced methodologies for the analysis of the components were employed to assess HPLC-ESI-QTOF (phenolic compounds), GC (fatty acids), and MALDI-TOF/TOF (proteins and peptides). The production of WBM was based on a hot water extraction process, and the production of BM-S includes an additional centrifugation step. The BN showed an interesting nutritional quality and outstanding content of unsaturated fatty acids. The investigation found the following in the composition of the BN: phenolic compounds (mainly flavan-3-ols as Catechin (and glycosides or derivatives), Epicatechin (and glycosides or derivatives), Quercetin and Myricetin-3-O-rhamnoside, hydroxybenzoic acids as Gallic acid (and derivatives), 4-hydroxybenzoic acid, ellagic acid, Vanillic acid, p-Coumaric acid and Ferulic acid, bioactive minor lipid components (β-Sitosterol, γ-Tocopherol, α-Tocopherol and squalene), and a high level of selenium. In beverages, WBM had a higher lipid content than BM-S, a factor that influenced the energy characteristics and the content of bioactive minor lipid components. The level of phenolic compounds and selenium were outstanding in both beverages. Hydrothermal processing can promote some lipolysis, with an increase in free fatty acids and monoglycerides content. In by-products, the BM-F stood out due to its bioactive minor lipid components, the BM-D showed a highlight in protein and mineral contents, and the cake retained important nutrients and phytochemicals from the BN. In general, the BN and its beverages are healthy foods, and its by-products could be used to obtain healthy ingredients with appreciable biological activities (such as antioxidant activity).},

keywords = {Antioxidant capacity, Brazil nut, Brazil nut beverage, cake (by-product), fatty acids, minerals, Phenolic compounds, proteins, selenium, squalene, tocopherols},

pubstate = {published},

tppubtype = {article}

}

@article{SANCHEZHERNANDEZ2021110149,

title = {Study of the phenolic compound profile and antioxidant activity of human milk from Spanish women at different stages of lactation: A comparison with infant formulas},

author = {Silvia Sánchez-Hernández and Adelaida Esteban-Muñoz and Cristina Samaniego-Sánchez and Rafael Giménez-Martínez and Beatriz Miralles and Manuel Olalla-Herrera},

url = {https://www.sciencedirect.com/science/article/pii/S0963996921000466},

doi = {https://doi.org/10.1016/j.foodres.2021.110149},

issn = {0963-9969},

year  = {2021},

date = {2021-01-01},

journal = {Food Research International},

volume = {141},

pages = {110149},

abstract = {Human milk (HM) has been proven to have important and essential antioxidant properties to counteract infant susceptibility to oxidative stress. Phenolic compounds are secondary metabolites which come from plants and are potent natural antioxidants. The ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method used in the present study allowed the quantification of 26 phenolic compounds (ten hydroxybenzoic acids, seven hydroxycinnamic acids, four flavonoids, three hydroxybenzaldehydes and two other polyphenols) in HM samples at different stages of lactation (colostrum, transitional milk and mature milk) and infant formulas (IF). Many of the phenolic compounds identified have been reported to be present in HM for the first time. The total phenolic compound content (TPC) was quantified using the Folin assay and the antioxidant activity (AC) was evaluated with the DPPH, ABTS and FRAP assays. Significant differences were evidenced between HM and IF. HM from mothers with an adherence to a Mediterranean diet contained twice as many individual phenolic compounds as infant formulas, with a higher proportion of hydroxybenzoic acids. Conversely, IF showed a higher proportion of hydroxycinnamic acids. Overall, the antioxidant activity of HM showed small variations during lactation.},

keywords = {Antioxidant activity, Human milk, Hydroxybenzoic acids, Hydroxycinnamic acids, Infant formulas, Phenolic acids, Phenolic compounds},

pubstate = {published},

tppubtype = {article}

}