Research Interests: Chemistry, Chromatography, Mass Spectrometry, Food Chemistry, Olive Oil, and 13 moreMedicine, Multidisciplinary, Vegetable Oils, Solid Phase Microextraction, Degradation, Gas Chromatography, Storage, Alpha-Tocopherol, Gas Chromatography/mass Spectrometry, Analysis of dyes by gas chromatography-mass spectrometry (GC-MS), Oxidation, Edible Oils, and frying temperature
Lan honen helburua liho-olioaren urdail-hesteetako in vitro digestioan d,l-alfa-tokoferolaren gehikuntzaren (200, 2000 eta 20000 ppm) efektua aztertzea zen konposatu lipidikoen hidrolisian, baita oxidazioan ere. Erabilitako teknika Protoi... more
Lan honen helburua liho-olioaren urdail-hesteetako in vitro digestioan d,l-alfa-tokoferolaren gehikuntzaren (200, 2000 eta 20000 ppm) efektua aztertzea zen konposatu lipidikoen hidrolisian, baita oxidazioan ere. Erabilitako teknika Protoi Erresonantzia Magnetiko Nuklearra (1H NMR) izan zen. Jatorri sintetikoko E bitamina honen gehikuntzak ez zuen efekturik izan lipolisian, baina oxidazioa areagotu zuen, dosi-menpeko modu batean. Hau kate poliasegabeen degradazioaren eta oxidazio-konposatuen sorreraren handipenek nabarmendu zuen. Ikerlan honen kondizioetan, alfa-tokoferolaren presentziak aldehidoen eta hidroxi edo keto taldeak dituzten dieno konjugatuen sorreran lagundu zuen.
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This paper sets out to determine the polycyclic aromatic hydrocarbon (PAH) contamination degree of a traditionally smoked cheese: Herreño cheese, which comes from one of the Canary Islands. Its PAH profile is thoroughly studied by means... more
This paper sets out to determine the polycyclic aromatic hydrocarbon (PAH) contamination degree of a traditionally smoked cheese: Herreño cheese, which comes from one of the Canary Islands. Its PAH profile is thoroughly studied by means of gas chromatography-mass spectrometry in SIM mode, and compared with that of an unsmoked cheese. Furthermore, a parameter not previously studied is evaluated, namely the influence of the position of the individual cheeses in the smokehouse on their PAH contamination level. Heavy PAH, among which are included most of the carcinogens, are very scarce and their concentrations low. In fact, benz[a]anthracene, together with chrysene+triphenylene, are the only heavy PAH detected in all of the smoked samples studied. The concentration of benzo[a]pyrene, detected only in 1 of the samples, is below the limit established in Spain for the rind of smoked cheese. In contrast, high concentrations of light PAH have been found, especially of naphthalene and its al...
Research Interests: Chemistry, Dairy Science, Environmental Chemistry, Medicine, Animal Production, and 15 moreSpain, Dairy, Anthracene, Polycyclic Aromatic Hydrocarbon, Contamination, Smoke, Cheese, Polycyclic aromatic hydrocarbons (PAHs), Gas Chromatography/mass Spectrometry, Food Contamination, Food Sciences, Phenanthrene, Pyrene, Naphthalene, and food handling
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Sludge ash residues from four cities that incinerate municipal sewage sludge were analyzed for isolated polycyclic aromatic hydrocarbons. Total amounts of PAHs in the ashes were in the range of 0.1–1µg/g. The ash containing the highest... more
Sludge ash residues from four cities that incinerate municipal sewage sludge were analyzed for isolated polycyclic aromatic hydrocarbons. Total amounts of PAHs in the ashes were in the range of 0.1–1µg/g. The ash containing the highest amount also exhibited the greatest variety of PAHs.
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Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of... more
Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of m...
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Research Interests: Chemistry, Dairy Science, Chromatography, Medicine, Animal Production, and 14 moreSolvent Extraction, Solid Phase Microextraction, Gas Chromatography, Polycyclic Aromatic Hydrocarbon, Contamination, Smoke, Cheese, Polycyclic aromatic hydrocarbons (PAHs), Gas Chromatography/mass Spectrometry, Food Contamination, Food Sciences, Extraction Method, Aromatic Hydrocarbon, and food handling
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Research Interests: Engineering, Chemistry, Chromatography, Mass Spectrometry, Magnetic Resonance Spectroscopy, and 10 moreMedicine, Agricultural, CHEMICAL SCIENCES, Fourier transform infrared spectroscopy, Gas Chromatography/mass Spectrometry, Agricultural and Food Chemistry, Sunflower Oil, Oxidation-Reduction, Plant Oils, and Aldehydes
Polycyclic aromatic hydrocarbons (PAHs) are a family of toxicants that are ubiquitous in the environment. These contaminants generate considerable interest, because some of them are highly carcinogenic in laboratory animals and have been... more
Polycyclic aromatic hydrocarbons (PAHs) are a family of toxicants that are ubiquitous in the environment. These contaminants generate considerable interest, because some of them are highly carcinogenic in laboratory animals and have been implicated in breast, lung, and colon cancers in humans. These chemicals commonly enter the human body through inhalation of cigarette smoke or consumption of contaminated food. Of these two pathways, dietary intake of PAHs constitutes a major source of exposure in humans. Although many reviews and books on PAHs have been published, factors affecting the accumulation of PAHs in the diet, their absorption following ingestion, and strategies to assess risk from exposure to these hydrocarbons following ingestion have received much less attention. This review, therefore, focuses on concentrations of PAHs in widely consumed dietary ingredients along with gastrointestinal absorption rates in humans. Metabolism and bioavailability of PAHs in animal models ...
Research Interests: Chemistry, Diet, Environmental Chemistry, Medicine, Humans, and 15 moreFood supply, Human Body, Animals, Laboratory Animals, Animal Model, Bioavailability, Contaminated soil, Ingestion, Colon cancer, Food Contamination, Biological Availability, Carcinogen, Dietary intake, Pharmacology and pharmaceutical sciences, and Cigarette Smoke
This study compares the effects of four different smoking processes on the sensorial and physicochemical characteristics of Atlantic salmon (Salmo salar) fillets. Two commercial liquid smoke flavourings (FA and FB) and two types of wood... more
This study compares the effects of four different smoking processes on the sensorial and physicochemical characteristics of Atlantic salmon (Salmo salar) fillets. Two commercial liquid smoke flavourings (FA and FB) and two types of wood used for cold-smoking wood smoke generation (BS: Beech wood and OS: Oak wood) are investigated. Comparisons were made over a 45 day storage period. Control salmon samples (Cn) (i.e., samples that underwent no smoke treatment of any kind) were characterised by their low colour intensity, firmness, fat release and fibrousness and high adhesiveness, pH, TBARS and TMA values, and a strong amine odour. Fillets treated with smoke flavouring FA showed characteristics very similar to those of the Cn samples, however their colour and smoke odour are more intense and their adhesiveness, amine odour and TMA values lower. Fish treated with smoke flavouring FB show low brightness and pH, but high firmness, elasticity, colour intensity and a high expressible water...
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Información del artículo Valoración de algunos biomarcadores en pizarras bituminosas españolas.
A comparative study of the thermal behaviour of selected Spanish oil and their kerogen concentrates has been carried out. The oil shales differ in geological age, depositional environment, source location and degree of maturity. The... more
A comparative study of the thermal behaviour of selected Spanish oil and their kerogen concentrates has been carried out. The oil shales differ in geological age, depositional environment, source location and degree of maturity. The influence of the amount and composition of mineral matter in the thermal behaviour of the oil shales and its influence on the amount of hydrocarbons released has been assessed. In mineral matter-rich samples, the mineral matter is responsible for a delay in the hydrocarbon generation during thermal heating and also retains part of the generated hydrocarbons, which might lead to erroneous kerogen typing when using thermal methods. The most immature samples are characterised by relatively higher proportion of oxygen-bearing functional groups which are more labile bonded to the kerogen and are released at lower temperatures during pyrolysis. Temperatures of initiation of kerogen cracking have shown to be more sensitive to reflect the maturity than temperatures of maximum rate of hydrocarbons release under the low heating rates used in this study. The most aliphatic and oxygen-rich kerogen have shown to yield the highest conversion to shale oil whereas the initially most aromatic kerogens are more prone to condense yielding higher coke amounts.
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The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other... more
The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality ...
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The effect of γ-tocopherol in proportions between 0.02 and 2% by weight on the accelerated storage process of refined soybean oil is studied by H NMR, and compared with that of α-tocopherol. Whereas the lowest γ-tocopherol enrichment... more
The effect of γ-tocopherol in proportions between 0.02 and 2% by weight on the accelerated storage process of refined soybean oil is studied by H NMR, and compared with that of α-tocopherol. Whereas the lowest γ-tocopherol enrichment level does not affect oil evolution, at higher concentrations both γ- and α-tocopherols initially accelerate acyl groups degradation and hydroperoxides generation, more as higher is the tocopherol concentration, this effect being less marked for γ-tocopherol. However, after this initial stage, the rates of acyl groups degradation and hydroperoxides formation decrease with tocopherol concentration. Furthermore, in the case of γ-tocopherol, the higher the enrichment degree, the later hydroperoxides decomposition occurs, so that, unlike α-tocopherol, γ-tocopherol delays the generation of most secondary oxidation products (aldehydes, (E,E)-keto-dienes, epoxy-keto-enes, (E)-epoxystearates and alcohols) with the exception of some epoxides. Similarly to α-toco...
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European sea bass is very popular in the Mediterranean area, although very little is known about the possible different behaviours of farmed and wild samples during cooking. This study addresses the effect of microwave cooking,... more
European sea bass is very popular in the Mediterranean area, although very little is known about the possible different behaviours of farmed and wild samples during cooking. This study addresses the effect of microwave cooking, salt-crusted and conventional oven baking on the lipids and volatile profile of farmed and wild sea bass. Proton Nuclear Magnetic Resonance did not detect that hydrolysis or oxidation of lipidic components had taken place. However, Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry evidenced that polyunsaturated acyl group oxidation and Maillard-type reactions occurred to a very slight extent, yielding a wide variety of volatile odour-active compounds. Conventional baking enriched fish volatile profile to a higher extent than the other two techniques assayed. In fact, 15 Maillard reaction-derived compounds (pyrroles, alkylpyrazines, alkylthiophenes and 2-ethylpyridine) were only detected in oven-baked samples. Regardless of the cooking method ap...
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This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques provoked changes due to... more
This study aims to shed light on the changes provoked by boiling, steaming and sous-vide cooking on the lipids and volatile profile of farmed and wild European sea bass meat. None of the cooking techniques provoked changes due to hydrolytic or oxidation processes detectable by H NMR on sea bass lipids. The lipid profile of main and minor lipidic components was maintained after cooking. However, study by SPME-GC/MS evidenced that steaming and sous-vide cooking modified the volatile profile of sea bass meat, especially in farmed specimens. The compounds generated came from the occurrence, to a very small extent, of lipid and protein degradation. By contrast, boiling scarcely modified the initial characteristics of raw sea bass. Thus, from a sensory point of view and considering the odour-active compounds generated, steaming and sous-vide cooking provoked more noticeable changes than boiling, especially in farmed sea bass meat.
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A study of the various chemical reactions which take place during fish in vitro digestion and the potential effect of fish salting on their extent is addressed for the first time. Farmed European sea bass fillets, raw, brine-salted or... more
A study of the various chemical reactions which take place during fish in vitro digestion and the potential effect of fish salting on their extent is addressed for the first time. Farmed European sea bass fillets, raw, brine-salted or dry-salted, were digested using a gastrointestinal in vitro model. Fish lipid extracts before and after digestion were analyzed by H NMR, and the headspace composition of the digestates was investigated by SPME-GC/MS. During digestion, not only lipolysis, but also fish lipid oxidation took place. This latter was evidenced by the generation of conjugated dienes supported on chains having also hydroperoxy- and hydroxy-groups (primary oxidation compounds), by the increase of volatile secondary oxidation products, and by the decrease of the antioxidant 2,6-di-tert-butyl-hydroxytoluene (BHT). Likewise, esterification and Maillard-type reactions also occurred. Salting, and especially dry-salting, enhanced all these reactions, except for lipolysis, during digestion.
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The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids during in vitro digestion was investigated. The techniques used were H NMR and SPME-GC/MS. The former proved that liquid... more
The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids during in vitro digestion was investigated. The techniques used were H NMR and SPME-GC/MS. The former proved that liquid smoking does not influence the extent of lipolysis, but prevents those lipid oxidation reactions that occur during in vitro digestion of unsmoked samples, giving rise to cis,trans-conjugated dienes associated with hydroperoxy/hydroxy groups. SPME-GC/MS corroborated the results obtained by H NMR in relation to the antioxidant effect of smoking under gastrointestinal conditions. Smoked sea bass digests showed lower abundances of volatile oxidation markers derived from omega-3 and omega-6 lipids than unsmoked ones. Moreover, the lowest values were found in the digests of sea bass samples smoked with the flavouring showing the highest phenolic content. For the first time, the bioaccessibility of smoke flavouring components was evidenced, some of them well-known for displaying antioxidant activity.
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ABSTRACT
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... AOCS, 1989; Kaufman et al., 1959; Lanser and Emken, 1988; Belton et al., 1988; Sleeter and Matlock, 1989; Ulberth and Haider, 1992; Van de Voort et al., 1995; Mossoba et al., 1996; Ratnayake and Pelletier, 1996) and the free fatty... more
... AOCS, 1989; Kaufman et al., 1959; Lanser and Emken, 1988; Belton et al., 1988; Sleeter and Matlock, 1989; Ulberth and Haider, 1992; Van de Voort et al., 1995; Mossoba et al., 1996; Ratnayake and Pelletier, 1996) and the free fatty acid content (Lanser et al., 1991; Ismail et al ...
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Research Interests: Engineering, Food Preservation, Food Packaging, Light, Temperature, and 13 moreAgricultural, CHEMICAL SCIENCES, Polycyclic Aromatic Hydrocarbons (PAHs) in Malaysia, Storage, Room Temperature, Warehousing, Time Factors, Container, Gas Chromatography/mass Spectrometry, Oxidation, Agricultural and Food Chemistry, Oxidation-Reduction, and Plant Oils
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The fraction extractable with dichloromethane of the aerial parts of sage (Salvia lavandulifolia) and the liquid smoke obtained from this plant are studied by means of gas chromatography/mass spectrometry and gas chromatography. The... more
The fraction extractable with dichloromethane of the aerial parts of sage (Salvia lavandulifolia) and the liquid smoke obtained from this plant are studied by means of gas chromatography/mass spectrometry and gas chromatography. The extract of the aerial parts of the sage plant contains not only terpene, sesquiterpene hydrocarbons, and their oxygenated derivatives, which are interesting compounds both for their organoleptic properties and for their antioxidant activity, but also a large group of phenolic compounds with abietatriene or related structure, the mass spectra of which are given, many of them having antioxidant, antiviral, and antibacterial properties. The liquid sage smoke obtained is slightly acidic and contains common smoke components in specific proportions, and a large group of aromatic nitrogenated derivatives such as pyrazine and pyridine derivatives in small proportions, together with the main oxygenated terpene derivatives present in the plant; some of the compounds detected in this liquid smoke have not been described as smoke components before.
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... 96 15.00+0.00 Analysis of coal tar pitch: relations between thermal behaviour and compositionMaria D. Guillen*, Antonio Dominguez, Maria J. Iglesias ... Fuels 1992, 6, 518 33 Guillen, MD, Iglesias, MJ, Dominguez, A. and Blanco, C. 29... more
... 96 15.00+0.00 Analysis of coal tar pitch: relations between thermal behaviour and compositionMaria D. Guillen*, Antonio Dominguez, Maria J. Iglesias ... Fuels 1992, 6, 518 33 Guillen, MD, Iglesias, MJ, Dominguez, A. and Blanco, C. 29 Kekin, NA and Stepanenko, AA Coke Chem ...
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ABSTRACT In this paper an empirical study of the quantitative multiparametric relationships between coal tar pitch extraction yields and solvent solubility parameter components is reported. The best equations are of the same form as the... more
ABSTRACT In this paper an empirical study of the quantitative multiparametric relationships between coal tar pitch extraction yields and solvent solubility parameter components is reported. The best equations are of the same form as the theoretical equations for the solute-solvent equilibrium state. It has again been proved that the greater the solvent dispersive or non-polar solubility parameter component the greater the extraction yield. The other components of the solubility parameter contribute to increase the extraction yield only if they do not exceed certain values. The equations obtained are also able to satisfactorily predict the coal tar pitch extraction yield in other solvents not involved in their derivation.
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ABSTRACT
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Page 1. María D. Guillén Ainhoa Ruiz Tecnología de Alimentos, Facultad de Farmacia, UPV, Vitoria, Spain Monitoring the oxidation of unsaturated oils and formation of oxygenated aldehydes by proton NMR The oxidation process ...
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Page 1. © 2003 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim www.ejlst.de 688 DOI 10.1002/ejlt.200300866 Eur. J. Lipid Sci. Technol. 105 (2003) 688696 Research Paper 1 Introduction The importance of oils and fats ...
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The oxidation of lipids containing polyunsaturated omega-3 or omega-6 acyl groups, such as docosahexenoic, eicosapentenoic, linolenic, arachidonic, or linoleic groups, and of the corresponding fatty acids, generates among other compounds... more
The oxidation of lipids containing polyunsaturated omega-3 or omega-6 acyl groups, such as docosahexenoic, eicosapentenoic, linolenic, arachidonic, or linoleic groups, and of the corresponding fatty acids, generates among other compounds alpha,beta -unsaturated aldehydes supporting different functional groups containing oxygen, which can be named oxygenated alpha,beta -unsaturated aldehydes (OalphabetaUAs). These compounds can be produced in cells and tissues of living organisms or in foods during processing or storage, and from these latter can be absorbed through the diet. In the last few years, OalphabetaUAs are receiving a great deal of attention because they are being considered as possible causal agents of numerous diseases, such as chronic inflammation, neurodegenerative diseases, adult respiratory distress syndrome, atherogenesis, diabetes, and different types of cancer. This review deals with the nature of the different kinds of OalphabetaUAs detected until now, their reactivity and consequent biological activity; the several pathways proposed for their formation; the current knowledge about the influence of both oxidative conditions and lipids nature in the rate of formation and yield of each kind of OalphabetaUAs in edible oils; the methods described until now to determine the presence in foods of some of these compounds, such as 4-hydroxy-trans-2-nonenal, 4-hydroxy-trans-2-octenal, 4-hydroxy-trans-2-hexenal and 4-oxo-trans-2-hexenal; and finally, the levels found of some of them in several foods.