Gloria Lobo
Instituto Canario de Investigaciones Agrarias, Tropical fruits, Department Member
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin... more
The aim of the present work was to improve the stability and bioaccessibility of carotenoids from green oil extracts obtained from papaya by-products using oil-in-water (O/W) emulsions. The effects of different concentrations of pectin (1%, 2%, and 3%), a high-molecular-size emulsifier, together with Tween 20, a low-molecular-size emulsifier, high-speed homogenization conditions (time: 2, 3, 4, and 5 min; rpm: 9500, 12,000, 14,000, and 16,000 rpm), and high-pressure homogenization (HPH) (100 MPa for five cycles) were evaluated to determine the optimal conditions for obtaining O/W stable emulsions with encapsulated carotenoids. Soybean, sunflower, and coconut oils were used to formulate these O/W emulsions. The bioaccessibility of the main individual encapsulated papaya carotenoids was evaluated using the INFOGEST digestion methodology. In addition, the microstructures (confocal and optical microscopy) of the O/W carotenoid emulsions and their behavior during in vitro digestion phase...
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Opuntia species exhibit beneficial properties when used to treat chronic diseases, particularly obesity, diabetes, cardiovascular disease, and cancer; however, the presence of spines and glochids in the species’ skin that easily stick... more
Opuntia species exhibit beneficial properties when used to treat chronic diseases, particularly obesity, diabetes, cardiovascular disease, and cancer; however, the presence of spines and glochids in the species’ skin that easily stick into consumers’ fingers has limited their consumption. For this study, white and orange Opuntia ficus-indica fruits from the Canary Islands (Spain) were minimally processed, packed in a passive atmosphere, and stored at 7 °C. The effects of peeling (by hand or with an electric peeler) and two micro-perforated films (90PPlus and 180PPlus) were evaluated. Changes in the quality parameters, gas composition, bioactive compounds, sensory features, and microbial safety of fresh-cut prickly pears were examined during 10 days of cold storage. Both varieties, hand-peeled and electrically peeled, were microbiologically safe (aerobic mesophiles < 7 log(CFU/g fresh weight)) and retained suitable nutritional quality after 8 days of storage. The yield was greater...
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The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations... more
The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations (5, 50, 500 and 5,000 L/L) at three temperatures (12, 15 and 20°C) and subsequently stored at either 15 or 20°C. No major differences were found among the four ethylene concentrations used, except in the case of the 12°C exposure temperature where the 5 L/L treatment showed little or no effect on ripening. In general, exposure to ethylene at 12°C in all cases resulted in uneven ripening of the fruits. Exposure to ethylene at 15°C (storage temperature 20°C) extended shelf life one or three days (storage temperature 15°C) more than ethylene exposure at 20°C. These differences were accompanied by changes in the respiration pattern of the bananas, their quality parameters (TSS, peel and pulp firmness) and their soluble sugars and organic acids composit...
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Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline )-6-sulfonic acid (ABTS + ) free radicals, and they were... more
Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline )-6-sulfonic acid (ABTS + ) free radicals, and they were also good lipid peroxidation ...
Research Interests: Chemistry, Food Science, Nutrition, Food and Nutrition, Food Chemistry, and 14 moreMultidisciplinary, Free Radical, Dopamine, Solvent Extraction, Pigments, Pigment, Antioxidant Activity, Phenolic compound, Ascorbic Acid, Extract, Bioactive Compound, Aqueous Extract, Thiobarbituric Acid Reactive Substance, and Linoleic Acid
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An HPLC study of the carotenoid composition of fresh, frozen and canned papaya fruit slices was done. There were no qualitative differences between the carotenoid patterns of fresh and frozen papaya fruit slices (cultivar Sunrise). The... more
An HPLC study of the carotenoid composition of fresh, frozen and canned papaya fruit slices was done. There were no qualitative differences between the carotenoid patterns of fresh and frozen papaya fruit slices (cultivar Sunrise). The major carotenoids found in papaya extracts were lycopene and carotenol fatty acid esters of beta-cryptoxanthin and beta-cryptoxanthin-5, 6-epoxide. Other xanthophylls detected were beta-cryptoxanthin, trans-zeaxanthin and cryptoflavin. It was possible to determine the quantitative losses of carotenoids in papaya slices as a result of the freezing process and frozen storage, since samples of these fruits were available before processing. The pigment pattern of the canned product showed lycopene as being a major pigment. Thermal treatment induced the degradation of carotenol fatty acid esters of xanthophylls. The freezing and canning processing of papaya slices led to significant decreases in the total carotenoids quantified by HPLC, with frozen female slices and canned samples showing lower amounts of pigments. Hunter colour values of frozen slices were similar to those of fresh papaya fruit slices.
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Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition,... more
Using banana peel extract as an antioxidant in freshly squeezed orange juices and juices from concentrate was evaluated. Free radical scavenging capacity increased by adding banana peel extracts to both types of orange juice. In addition, remarkable increases in antioxidant capacity using 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical were observed when equal or greater than 5 mg of banana peel extract per ml of freshly squeezed juice was added. No clear effects were observed in the capacity to inhibit lipid peroxidation. Adding 5 mg banana peel extract per ml of orange juice did not substantially modify the physicochemical and sensory characteristics of either type of juice. However, undesirable changes in the sensory characteristics (in-mouth sensations and colour) were detected when equal or greater than 10 mg banana peel extract per ml of orange juice was added. These results confirm that banana peel is a promising natural additive that increases the ...
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ABSTRACT
Summary Black mulberry (Morus nigra) is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. However, this... more
Summary Black mulberry (Morus nigra) is a fruit not known only for its nutritional qualities and its flavour, but also for its traditional use in natural medicine as it has a high content of active therapeutic compounds. However, this fruit is not widely produced in Spain but some ...
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HPLC-ESI-QTOF-MS has been used to identify 30 compounds in the peel and seeds in three mango varieties Keitt, Sensation and Gomera 3 employing different extraction systems. Flavonoids mainly quercetin derivatives, xanthones principally... more
HPLC-ESI-QTOF-MS has been used to identify 30 compounds in the peel and seeds in three mango varieties Keitt, Sensation and Gomera 3 employing different extraction systems. Flavonoids mainly quercetin derivatives, xanthones principally mangiferin, benzophenonas and derivatives as maclurin derivatives, gallates and gallotannins were the main compounds identified. In general, mangiferin and maclurin 3-C(2-0-galloyl)β-D-glucoside were the main compounds present in the three mango varieties. Ten minority compounds have been identified for the first time in mango byproducts. Principal component analysis (PCA) showed two main principal components (PC) that characterized the mango byproducts according to the polyphenolic composition (75.15% of all variance): PC1 (52.47%) was mainly characterized for flavonoids and benzophenones and PC2 (22.70%) for gallates and gallotannins. Cluster analysis (CA) revealed that mango byproducts can be classified into three groups according to the polyphenol...
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The appearance of minimal processed fruits in markets allows consumers to cover dairy requirements of vitamins and minerals quickly and easily. Climacteric fruits, that can be harvested when physiological maturity is reached, should not... more
The appearance of minimal processed fruits in markets allows consumers to cover dairy requirements of vitamins and minerals quickly and easily. Climacteric fruits, that can be harvested when physiological maturity is reached, should not be processed before the
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The purpose of this study was to analyze the extraction efficiency of antioxidants from mango peel by comparing two techniques: microwave-assisted (MAE) and traditional solvent (TE) extraction. The number of extraction steps, water... more
The purpose of this study was to analyze the extraction efficiency of antioxidants from mango peel by comparing two techniques: microwave-assisted (MAE) and traditional solvent (TE) extraction. The number of extraction steps, water content in the extractant, peel weight-to-solvent volume ratio in extractions and extraction time all had an influence on obtaining extracts with high antioxidant capacity, but the extraction technique and the water content in the extractant were the factors with the greatest effect. Using three steps, a water content of 50 % in the ethanol:water extractant, an extraction time of 60 min and a weight-to-volume ratio of 1:10 or 1:50 (w/v) led to the highest antioxidant activity and phytochemicals content in extracts. The extraction time needed to extract phytochemicals from mango peel was similar when MAE and TE were used. However, the antioxidant capacity and phytochemical content were around 1.5-6.0 times higher in the extracts obtained by MAE.
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A solvent extraction method was developed to obtain methanolic extracts rich in antioxidants from banana peel. Central composite design 2 3 + star and response surface methodology were used in order to optimise the number of extraction... more
A solvent extraction method was developed to obtain methanolic extracts rich in antioxidants from banana peel. Central composite design 2 3 + star and response surface methodology were used in order to optimise the number of extraction steps, extraction temperature and ...
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... Cano, MP, Lobo, MG and De Ancos, B. (1998), Peroxidase and polyphenol oxidase in long-term frozen stored papaya slices. ... The effects of freezing and frozen storage on hermaphrodite and female papayas (cv Sunrise, solo group)... more
... Cano, MP, Lobo, MG and De Ancos, B. (1998), Peroxidase and polyphenol oxidase in long-term frozen stored papaya slices. ... The effects of freezing and frozen storage on hermaphrodite and female papayas (cv Sunrise, solo group) polyphenol oxidase (EC 1.10.3.1; PPO) and ...
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A simple method was developed for the extraction and determination of color pigments in cochineals (Dactylopius coccus Costa). The procedure was based on the solvent extraction of pigments in insect samples using methanol:water (65:35,... more
A simple method was developed for the extraction and determination of color pigments in cochineals (Dactylopius coccus Costa). The procedure was based on the solvent extraction of pigments in insect samples using methanol:water (65:35, v:v) as extractant. Two-level factorial design was used in order to optimize the solvent extraction parameters: temperature, time, methanol concentration in the extractant mixture, and the number of extractions. The results suggest that the number of extractions is statistically the most significant factor. The separation and determination of the pigments was carried out by high-performance liquid chromatography with UV-visible detection. Because the absorption spectra of different pigments are different in the visible region, it is convenient to use a diode array detector to obtain chromatographic profiles that allow for the characterization of the extracted pigments.
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The commercial value of a cochineal (Dactylopius coccus Costa) sample is associated with its color quality. Because the cochineal is a legal food colorant, its color quality is generally understood as its pigment content. Simply put, the... more
The commercial value of a cochineal (Dactylopius coccus Costa) sample is associated with its color quality. Because the cochineal is a legal food colorant, its color quality is generally understood as its pigment content. Simply put, the higher this content, the more valuable the sample is to the market. In an effort to devise a way to measure the color quality of a cochineal, the present study evaluates different parameters of color measurement such as chromatic attributes (L*, and a*), percentage of carminic acid, tint determination, and chromatographic profile of pigments. Tint determination did not achieve this objective because this parameter does not correlate with carminic acid content. On the other hand, carminic acid showed a highly significant correlation (r = - 0.922, p = 0.000) with L* values determined from powdered cochineal samples. The combination of the information from the spectrophotometric determination of carminic acid with that of the pigment profile acquired by liquid chromatography (LC) and the composition of the red and yellow pigment groups, also acquired by LC, enables greater accuracy in judging the quality of the final sample. As a result of this study, it was possible to achieve the separation of cochineal samples according to geographical origin using two statistical techniques: cluster analysis and principal component analysis.
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A partial characterization of polyphenol oxidase (PPO) in papaya fruits is described in this work. Differences among papaya fruits from hermaphrodite and female flowers in terms of PPO activity are also presented. Total soluble PPO... more
A partial characterization of polyphenol oxidase (PPO) in papaya fruits is described in this work. Differences among papaya fruits from hermaphrodite and female flowers in terms of PPO activity are also presented. Total soluble PPO activity in female fruits was higher than ...
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Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD) or of other non-enzymatic reactions (Maillard and Strecker mechanisms).... more
Browning in banana (Musa cavendishii, cv. Enana) processed products is a result of phenol oxidation catalysed by polyphenol oxidase (PPO) and peroxidase (POD) or of other non-enzymatic reactions (Maillard and Strecker mechanisms). Microwave and steam blanching significantly reduced PPO and POD activities and phenol levels in banana flesh, steam blanching being the most effective method for enzyme inactivation. Freezing/thawing processes produced a significant increase in phenol levels in all samples, due to cellular breakdown. After microwave heating browning processes occurred while steam-treated samples did not exhibit a significant colour change. Extractable PPO and POD activities in all banana samples increased as a consequence of freezing/thawing: steam-blanched slices exhibited lower residual activities. High correlations occurred between phenols and browning (r=0.86) in control samples. Blanched samples (microwave or steam) only exhibited correlations between PPO (r=0.80) and POD (r=0.80) activities and browning.
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Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline )-6-sulfonic acid (ABTS + ) free radicals, and they were... more
Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH ) and 2,2′-azino-bis(3-ethylbenzothiazoline )-6-sulfonic acid (ABTS + ) free radicals, and they were also good lipid peroxidation ...
Research Interests: Food Science, Nutrition, Food and Nutrition, Food Chemistry, Multidisciplinary, and 13 moreFree Radical, Dopamine, Solvent Extraction, Pigments, Pigment, Antioxidant Activity, Phenolic compound, Ascorbic Acid, Extract, Bioactive Compound, Aqueous Extract, Thiobarbituric Acid Reactive Substance, and Linoleic Acid
Despite the increasing interest in organic products, our understanding of how different organic treatments affect fruit and vegetable quality is still limited. The effect of three organic pre-harvest treatments [effective microorganisms... more
Despite the increasing interest in organic products, our understanding of how different organic treatments affect fruit and vegetable quality is still limited. The effect of three organic pre-harvest treatments [effective microorganisms (EM), a fermented mixture of effective microorganisms with organic matter (EM-Bokashi + EM), and an auxiliary soil product (Greengold®)] on Swiss chard quality was evaluated. The Swiss chard was analyzed 8 and 19 weeks after sowing. The treatments did not notably modify the physical and chemical quality of the chard when compared with control plants. Chard harvested 19 weeks after sowing showed greater differences in nutritional quality than chard harvested 8 weeks after sowing. Control plants had higher water content than the plants treated with EM, EM-Bokashi + EM and Greengold®. Chards treated with EM-Bokashi + EM had lower ascorbic acid content and higher phosphor and magnesium content than control plants. Application of EM to plants induced higher levels of calcium compared with non-treated plants.
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The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations... more
The effects of ethylene exposure temperature, ethylene concentration and post-exposure storage temperature on the ripening processes of bananas were studied. Mature-green bananas were treated for 24h with different ethylene concentrations (5, 50, 500 and 5,000 L/L) at three temperatures (12, 15 and 20°C) and subsequently stored at either 15 or 20°C. No major differences were found among the four ethylene concentrations used, except in the case of the 12°C exposure temperature where the 5 L/L treatment showed little or no effect on ripening. In general, exposure to ethylene at 12°C in all cases resulted in uneven ripening of the fruits. Exposure to ethylene at 15°C (storage temperature 20°C) extended shelf life one or three days (storage temperature 15°C) more than ethylene exposure at 20°C. These differences were accompanied by changes in the respiration pattern of the bananas, their quality parameters (TSS, peel and pulp firmness) and their soluble sugars and organic acids composition. Shelf life of ethylene-treated bananas could reliably be modulated within the range of 6 to 12 days, without any decrease in fruit quality, just by adjusting exposure to ethylene and storage temperature.