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{pmid31847315,

title = {A Comparison of Changes in the Fatty Acid Profile of Human Milk of Spanish Lactating Women during the First Month of Lactation Using Gas Chromatography-Mass Spectrometry. A Comparison with Infant Formulas},

author = {Silvia Sánchez-Hernández and Adelaida Esteban-Muñoz and Rafael Giménez-Martínez and María José Aguilar-Cordero and Beatriz Miralles and Manuel Olalla-Herrera},

url = {https://www.mdpi.com/2072-6643/11/12/3055},

doi = {10.3390/nu11123055},

issn = {2072-6643},

year  = {2019},

date = {2019-12-01},

urldate = {2019-12-01},

journal = {Nutrients},

volume = {11},

number = {12},

abstract = {Breastfeeding is the ideal way to provide infants with the nutrients they need for healthy growth and development. Milk composition changes throughout lactation, and fat is one of the most variable nutrients in human milk. The aim of this study was to determine the main differences between the fatty acid (FA) profile of human milk samples (colostrum, transitional, and mature milk group) and infant formulas. Human milk samples were provided by lactating women from Granada. Moreover, different commercial infant formulas were analyzed. FAs were determined using gas chromatography coupled with mass spectrometry. According to the results, oleic acid was the predominant monounsaturated fatty acid (41.93% in human milk and 43.53% in infant formulas), while palmitic acid was the most representative saturated fatty acid (20.88% in human milk and 23.09% in infant formulas). Significant differences were found between human milk groups and infant formulas, mainly in long-chain polyunsaturated FAs (LC-PUFAs). The content of araquidonic acid (AA) and docoxahexaenoic acid (DHA) was higher in human milk (0.51% and 0.39%, respectively) than in infant formulas (0.31% and 0.22%, respectively). Linoleic acid (LA) percentage (15.31%) in infant formulas was similar to that found in human milk (14.6%). However, α-linolenic acid (ALA) values were also much higher in infant formulas than in human milk (1.64% and 0.42%, respectively).},

keywords = {fatty acids, GC-MS/MS, Human milk, Infant formulas, LC-PUFA},

pubstate = {published},

tppubtype = {article}

}