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  • Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems

     Skowyra, Monika
    Department of Chemical Engineering, Universitat Politècnica de Catalunya
    Theses

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    Los compuestos fenólicos de las plantas son, cada vez más, un tema de intensa investigación, debido a sus propiedades bioactivas como antioxidante, antimicrobiana, anti-mutagénico, anti-viral e incluso actividad anti-inflamatoria. El objetivo de este trabajo es determinar la actividad antioxidante de los extractos de plantas seleccionadas, como Caesalpinia spinosa, Perilla frutescens, Artemisia annua y Viola wittrockiana Gams. Se optimizó el método de extracción a través de combinaciones de disolventes orgánicos con agua. Todos extractos obtenidos se estudiaron por métodos in vitro: contenido de polifelones totales o determinación de la actividad antioxidante frente a radicales libres como el radical catiónico ABTS, el radical APPH y el comportamiento frente al catión Fe (II) (FRAP). Estos métodos, que dan una idea inicial del comportamiento del extracto y de los compuestos que hay en él, no siempre se correlacionan con la capacidad de inhibir el deterioro oxidativo de los lípidos en los alimentos, debido a que los ensayos in vitro no tienen en cuenta factores como la ubicación física del antioxidante, su interacción con la matriz del alimento o las condiciones ambientales. Por ese motivo, se han desarrollado modelos que permiten reproducir las condiciones esperadas en los productos alimenticios y evaluar con precisión el potencial antioxidante protector de la degradación de los lípidos en los alimentos. En esta línea se han analizado dos sistemas: uno llamado ¿sistema modelo¿ emulsión de aceite (exento de sus antioxidantes naturales) en agua y un sistema cárnico.Además, se analizó la composición química de cada uno de los extractos usando técnicas tales como cromatografía líquida de alta resolución (HPLC) o espectrometría de cromatografía-masa líquida (LC-MS). En el extracto de Caesalpinia spinosa se evaluó su efecto antimicrobiano frente algunos microorganismos comunes y el mayor desarrollo de una cepa probiótica Lactobacillus plantarum. Los resultados de esta investigación indican que los extractos de las plantas estudiadas pueden ser adecuados para su uso como aditivos naturales en alimentos.

  • Oxidative stability ¿Natural¿ milk mayonnaise evaluation with Differential Scanning Calorimeter (DSC)

     Segovia Gomez, Francisco Jose; Ramis Juan, Xavier; García Gisbert, Anna; Almajano Pablos, Maria Pilar
    Mediterranean Congress of Chemical Engineering
    p. 293
    Presentation's date: 2014-10-03
    Presentation of work at congresses

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  • Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres

     Azman, Nurul Aini Binti Mohd; Gordon, Michael H.; Skowyra, Monika; Segovia Gomez, Francisco Jose; Almajano Pablos, Maria Pilar
    Journal of the Science of Food and Agriculture
    DOI: 10.1002/jsfa.6878
    Date of publication: 2014-08-19
    Journal article

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    Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0¿5gkg-1 of G. lutea and 0 or 0.5gkg-1 of ascorbic acid and packed in two different atmospheres

    Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0–5gkg - 1 of G. lutea and 0 or 0.5gkg - 1 of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 ° C for 10 days. MAP1 contained 20:80 (v/v) O 2 :CO 2 and MAP2 contained 80:20 (v/v) O 2 :CO 2

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    Characterization of phytochemicals in petals of different colours from viola × wittrockiana gams and their correlation with antioxidant activity  Open access

     Skowyra, Monika; Calvo, Maria Isabel; Gallego Iradi, María Gabriela; Azman, Nurul Aini Binti Mohd; Almajano Pablos, Maria Pilar
    Journal of Agricultural Science
    Vol. 6, num. 9, p. 93-105
    DOI: 10.5539/jas.v6n9p93
    Date of publication: 2014-08-15
    Journal article

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    A study to establish relationship between the petal colour, extraction solvent, phenolic, flavonoid, anthocyanin content and antioxidant activity in three varieties of Viola × wittrockiana (yellow, red and violet) is reported in this article. Identification and quantification of flavonoids and anthocyanins using HPLC-DAD-ESI-MS is also presented. The antioxidant activity was studied by four different analytical assays: the measurement of scavenging capacity against ABTS+ and DPPH free radicals, oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP). The violet petals were the most active in all solvents employed for extraction and also showed higher total phenolic, flavonoid and anthocyanin content in comparison with red and yellow ones. Fourteen constituents were identified by HPLC coupled with diode-array detection (DAD) and mass spectrometry (ESI-MS), ten of them were flavonoids and four anthocyanins. The major compounds found in violet pansy were rutin, violanthin and violanin. Aqueous extract of violet pansy can be regarded as a suitable candidate to serve as a radical scavenging agent that could be used in functional foods.

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    Avocado seeds: extraction optimization and possible use as antioxidant in food  Open access

     Segovia Gomez, Francisco Jose; Peiró Sánchez, Sara; Gallego Iradi, María Gabriela; Almajano Pablos, Maria Pilar; Azman, Nurul Aini Binti Mohd
    Antioxidants
    Vol. 3, num. 2, p. 439-454
    DOI: 10.3390/antiox3020439
    Date of publication: 2014-06
    Journal article

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    Consumption of avocado ( Persea a mericana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols , remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food syst ems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concen tration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobar bituric acid reactive substances) , were analyzed. The RSM model has an R 2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%

    Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobar bituric acid reactive substances), were analyzed. The RSM model has an R 2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%

  • Radical scavenging of white Tea and its flavonoid constituents by 2 Electron Paramagnetic Resonance (EPR) Spectroscopy

     Azman, Nurul Aini Binti Mohd; Peiró Sánchez, Sara; Fajarí, Lluís; Juliá, Luis; Almajano Pablos, Maria Pilar
    Journal of agricultural and food chemistry
    Vol. 62, num. 25, p. 5743-5748
    DOI: 10.1021/jf501707p
    Date of publication: 2014-06
    Journal article

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    White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy as the analytical tool to measure, for the first time, the radical scavenging activity of WT and its major catechin components, epicatechin (EC), epicatechin-3-gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG), against the methoxy radical, using ferulic acid as antioxidant pattern. The antioxidant activity has been measured by the decrease of the intensity of the spectral bands of the adduct DMPO¿OCH3 in the EPR with the amount of antioxidant in the reactive mixture. Tea leaves and buds were extracted with waterless methanol. It has been proved that tea compounds with more antiradical activity against methoxy radical are those with the gallate group, EGCG and ECG.

    White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy as the analytical tool to measure, for the first time, the radical scavenging activity of WT and its major catechin components, epicatechin (EC), epicatechin-3-gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG), against the methoxy radical, using ferulic acid as antioxidant pattern. The antioxidant activity has been measured by the decrease of the intensity of the spectral bands of the adduct DMPO–OCH3 in the EPR with the amount of antioxidant in the reactive mixture. Tea leaves and buds were extracted with waterless methanol. It has been proved that tea compounds with more antiradical activity against methoxy radical are those with the gallate group, EGCG and ECG.

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    Extraction of antioxidants from borage (Borago officinalis L.) leaves¿Optimization by response surface method and application in oil-in-water emulsions  Open access

     Segovia Gomez, Francisco Jose; Lupo, Bryshila; Peiró Sánchez, Sara; Gordon, Michael H.; Almajano Pablos, Maria Pilar
    Antioxidants
    Vol. 3, num. 2, p. 339-357
    DOI: 10.3390/antiox3020339
    Date of publication: 2014-05
    Journal article

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    Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ranges of the variables temperature, ethanol content and time were 50¿90 °C, 0%¿30%¿60% ethanol (v/v), and 10¿15 min. For ethanolic extraction, optimal conditions were at 75.9 °C, 52% ethanol and 14.8 min, yielding activity of 27.05 mg GAE/g DW TPC; 115.96 mg TE/g DW in ORAC and 11.02 mg/L rosmarinic acid. For water extraction, optimal activity was achieved with extraction at 98.3 °C and 22 min, with responses of 22.3 mg GAE/g DW TPC; 81.6 mg TE/g DW in ORAC and 3.9 mg/L rosmarinic acid. The significant variables were ethanol concentration and temperature. For emulsions, the peroxide value was inhibited by 60% for 3% extract concentration; and 80% with 3% extract concentration and 0.2% of BSA. The p-anisidine value between the control and the emulsion with 3% extract was reduced to 73.6% and with BSA 86.3%, and others concentrations had similar behavior.

    Borage (Borago officinalis L.) is a typical Spanish plant. During processing, 60% are leaves. The aim of this work is to model and optimize the extraction of polyphenol from borage leaves using the response surface method (RSM) and to use this extract for application in emulsions. The responses were: total polyphenol content (TPC), antioxidant capacity by ORAC, and rosmarinic acid by HPLC. The ranges of the variables temperature, ethanol content and time were 50–90 °C, 0%–30%–60% ethanol (v/v), and 10–15 min. For ethanolic extraction, optimal conditions were at 75.9 °C, 52% ethanol and 14.8 min, yielding activity of 27.05 mg GAE/g DW TPC; 115.96 mg TE/g DW in ORAC and 11.02 mg/L rosmarinic acid. For water extraction, optimal activity was achieved with extraction at 98.3 °C and 22 min, with responses of 22.3 mg GAE/g DW TPC; 81.6 mg TE/g DW in ORAC and 3.9 mg/L rosmarinic acid. The significant variables were ethanol concentration and temperature. For emulsions, the peroxide value was inhibited by 60% for 3% extract concentration; and 80% with 3% extract concentration and 0.2% of BSA. The p-anisidine value between the control and the emulsion with 3% extract was reduced to 73.6% and with BSA 86.3%, and others concentrations had similar behavior.

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    Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions  Open access

     Skowyra, Monika; Gallego Iradi, María Gabriela; Segovia Gomez, Francisco Jose; Almajano Pablos, Maria Pilar
    Antioxidants
    Vol. 3, num. 1, p. 3(1), 116-128-128
    DOI: 10.3390/antiox3010116
    Date of publication: 2014-03-28
    Journal article

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    Artemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid content were established and three assays were used to measure the antioxidant capacity of the plant extract. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, radicals, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) were 314.99 µM Trolox equivalents (TE)/g DW, 736.26 µM TE/g DW and 212.18 µM TE/g DW, respectively. A. annua extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during prolonged storage (45 days) at 32 °C. Artemisia extract at 2 g/L was as effective as butylated hydroxyanisole (BHA) at 0.02 g/L in slowing down the formation of hydroperoxides as measured by peroxide value and thiobarbituric acid reactive substances. The results of this study indicate that extract of A. annua may be suitable for use in the food matrix as substitutes for synthetic antioxidants.

    Artemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid content were established and three assays were used to measure the antioxidant capacity of the plant extract. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid #ABTS# radical cation, radicals, the oxygen radical absorbance capacity #ORAC# and the ferric reducing antioxidant power #FRAP# were 314.99 µM Trolox equivalents #TE#/g DW, 736.26 µM TE/g DW and 212.18 µM TE/g DW, respectively. A. annua extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during prolonged storage #45 days# at 32 °C. Artemisia extract at 2 g/L was as effective as butylated hydroxyanisole #BHA# at 0.02 g/L in slowing down the formation of hydroperoxides as measured by peroxide value and thiobarbituric acid reactive substances. The results of this study indicate that extract of A. annua may be suitable for use in the food matrix as substitutes for synthetic antioxidants.

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    Screening of antioxidant activity of Gentian Lutea root and its application in Oil-in-Water Emulsions  Open access

     Azman, Nurul Aini Binti Mohd; Segovia Gomez, Francisco Jose; Martinez Farre, Francesc Xavier; Gil Moya, Emilio; Almajano Pablos, Maria Pilar
    Antioxidants
    Vol. 3, num. 2, p. 455-471
    Date of publication: 2014
    Journal article

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    Gentiana Lutea root (G. Lutea) is a medicinal herb, traditionally used as a bitter tonic in gastrointestinal ailments for improving the digestive system. The active principles of G. Lutea were found to be secoiridoid bitter compounds as well as many other active compounds causing the pharmacological effects. No study to date has yet determined the potential of G. Lutea antioxidant activity on lipid oxidation. Thus, the aim of this study was to evaluate the effects of an extract of G. Lutea on lipid oxidation during storage of an emulsion. G. Lutea extracts showed excellent antioxidant activity measured by DPPH scavenging assay and Trolox equivalent antioxidant capacity (TEAC) assays. An amount of 0.5% w/w G. Lutea lyophilise was able to inhibit lipid oxidation throughout storage (p < 0.05). A mixture of G. Lutea with 0.1% (w/w) BSA showed a good synergic effect and better antioxidant activity in the emulsion. Quantitative results of HPLC showed that G. Lutea contained secoiridoid-glycosides (gentiopiocroside and sweroside) and post column analysis displayed radical scavenging activity of G. Lutea extract towards the ABTS radical. The results from this study highlight the potential of G. Lutea as a food ingredient in the design of healthier food commodities

  • Polyphenol quantification of pineapple through fermentation process and the use in muffins

     Segovia Gomez, Francisco Jose; Font, Francisca; Almajano Pablos, Maria Pilar; Sánchez, L.
    International Porous & Poweder Materials Symposium Exhibition
    p. 312
    Presentation's date: 2013-10-17
    Presentation of work at congresses

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  • Modeling polyphenol extraction of avocado (Persea americana) pit through the mass transfer coefficient

     Segovia Gomez, Francisco Jose; Corral, Juan José; Almajano Pablos, Maria Pilar
    International Porous & Poweder Materials Symposium Exhibition
    p. 134
    Presentation's date: 2013-09-17
    Presentation of work at congresses

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  • Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

     Skowyra, Monika; Falguera, Víctor; Gallego Iradi, María Gabriela; Peiró Sánchez, Sara; Almajano Pablos, Maria Pilar
    Journal of the science of food and agriculture
    DOI: 10.1002/jsfa.6335
    Date of publication: 2013-09-14
    Journal article

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    The successful replacement of some synthetic food antioxidants by safe natural antioxidants has fostered intensive search for new vegetable sources of antioxidants. In our study the phenol and flavonoid content of extracts of tara pods was determined. The antioxidant activity was also studied by three different analytical assays: the measurement of scavenging capacity against a radical ABTS + , the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP).

  • Antioxidant Properties of Three Aromatic Herbs (Rosemary,Thyme and Lavender) in Oil-in-Water Emulsions

     Gallego Iradi, María Gabriela; Gordon, Michael H.; Segovia Gomez, Francisco Jose; Skowyra, Monika; Almajano Pablos, Maria Pilar
    Journal of the American Oil Chemists Society
    Vol. 90, p. 1559-1568
    DOI: 10.1007/s11746-013-2303-3
    Date of publication: 2013-07-26
    Journal article

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    Lipid oxidation is the major form of deterio- ration in foods because it decreases food quality and nutritional value, and may have negative health implica- tions. Selected aromatic plant extracts from leaves, flowers and stems of rosemary, thyme and lavender were investi- gated for their antioxidant activity. The total polyphenol content was determined by the Folin¿Ciocalteu assay and the antioxidant capacity was determined by the Trolox equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhy- drazyl, oxygen radical absorbance capacity and ferric- reducing antioxidant power assays. For all four antioxidant assays, the extracts from thyme flowers, lavender leaves and thyme leaves had the highest antioxidant activity, followed by rosemary stems, rosemary leaves, and lavender stems, and the lavender flowers and thyme stems had the lowest antioxidant activity. The antioxidant activity was correlated with the polyphenol content, although minor deviations were observed. In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers. Extracts from thyme flowers and lavender leaves were less effective in the emulsion than predicted by the homogeneous antioxidant assays. This study demonstrated the potential use of plants extract as substitutes for synthetic antioxidants

    Lipid oxidation is the major form of deterio- ration in foods because it decreases food quality and nutritional value, and may have negative health implica- tions. Selected aromatic plant extracts from leaves, flowers and stems of rosemary, thyme and lavender were investi- gated for their antioxidant activity. The total polyphenol content was determined by the Folin–Ciocalteu assay and the antioxidant capacity was determined by the Trolox equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhy- drazyl, oxygen radical absorbance capacity and ferric- reducing antioxidant power assays. For all four antioxidant assays, the extracts from thyme flowers, lavender leaves and thyme leaves had the highest antioxidant activity, followed by rosemary stems, rosemary leaves, and lavender stems, and the lavender flowers and thyme stems had the lowest antioxidant activity. The antioxidant activity was correlated with the polyphenol content, although minor deviations were observed. In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers. Extracts from thyme flowers and lavender leaves were less effective in the emulsion than predicted by the homogeneous antioxidant assays. This study demonstrated the potential use of plants extract as substitutes for synthetic antioxidants

  • Evaluación de la actividad antioxidante de tres plantas del Pirineo: Betula alba, Convolvulus arvensis y Malva sylvestris

     Almajano Pablos, Maria Pilar; Azman, Nurul Aini Binti Mohd; Segovia Gomez, Francisco Jose; Gallego Iradi, María Gabriela; Casanovas Garcia, Jose
    Congreso Internacional de Ciencia y Tecnologia de los Alimentos
    p. 32
    Presentation's date: 2013-06-13
    Presentation of work at congresses

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  • Estudio comparativo de la actividad antioxidante de extractos de etanol acosos procedentes de diferentes partes del Trifolim alpinum

     Almajano Pablos, Maria Pilar; Azman, Nurul Aini Binti Mohd
    Congreso de Ciencia y Tecnología de los Alimentos
    p. 147
    Presentation's date: 2013-06-13
    Presentation of work at congresses

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  • Efectos del disolvente en el contenido en polifenoles y la actividad antioxidante de la Betula alba y la Convolvulus arvenseis

     Almajano Pablos, Maria Pilar; Azman, Nurul Aini Binti Mohd
    Congreso Internacional de Ciencia y Tecnologia de los Alimentos
    p. 136
    Presentation's date: 2013-06-12
    Presentation of work at congresses

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  • Protective effect of white tea extract against acute oxidative injury caused by adriamycin in different tissues

     Espinosa, Cristóbal; López Jiménez, Jose Angel; Cabrera, Lorena; Larque, Elvira; Almajano Pablos, Maria Pilar; Arnao, Marino B.; Zamora, Salvador; Pérez Llamas, Francisca
    Food chemistry
    Vol. 134, num. 4, p. 1780-1785
    DOI: 10.1016/j.foodchem.2012.03.083
    Date of publication: 2012-10-15
    Journal article

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    Adriamycin (ADR) is an anticancer agent that increases oxidative stress in cells. We evaluated the protective effect of the long term consumption of white tea at two different doses against this drug. For this purpose rats were given distilled water (controls), 0.15 mg (Dose 1) or 0.45 mg (Dose 2) of solid tea extract/kg body weight for 12 months. All the animals received an injection of ADR, except half of the control group, which were given an injection of saline solution. This gave four experimental groups: Control (C), C + ADR, Dose 1 + ADR, and Dose 2 + ADR. The antioxidant activity (in liver, heart and brain microsomes) was analysed. White tea consumption for 12 months, at a non-pharmacological dose, reversed the oxidative damage caused by ADR, on both protein and lipid levels in all three organs. The heart recovered its antioxidant activity only at the highest dose of tea.

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    GREDIQ-RIMA: the evolution of a teaching project of experimentation in chemistry  Open access

     Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Calvet Tarragona, Aurelio; Farran Marsa, Adriana; Salán Ballesteros, Mª Núria; Alvarez Del Castillo, M. Dolores; Gorchs Altarriba, Roser; Almajano Pablos, Maria Pilar; Morillo Cazorla, Margarita; Garrido Soriano, Nuria
    Procedia - Social and behavioral sciences
    Vol. 46, p. 858-862
    DOI: 10.1016/j.sbspro.2012.05.213
    Date of publication: 2012-09-01
    Journal article

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    Authors of this project belong to the Resources Chemistry Teaching Group (GReDiQ) involved in RIMA (Research and innovation in learning methodologies). The audiovisual and multimedia material productions realized have been grouped into three themes: Basic Techniques of Experimentation in Chemistry, Safety in Chemistry Laboratories and Advanced Techniques of Experimentation in Chemistry. This work has been awarded a prize of the Universitat Politècnica de Catalunya (UPC–BARCELONATECH), one of the Autonomous Region of Catalunya and another one of a State scope

    Postprint (author’s final draft)

  • GREDIQ-RIMA: The evolution of a teaching project of experimentation in chemistry

     Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Calvet Tarragona, Aurelio; Farran Marsa, Adriana; Salán Ballesteros, Mª Núria; Alvarez Del Castillo, M. Dolores; Gorchs Altarriba, Roser; Almajano Pablos, Maria Pilar; Morillo Cazorla, Margarita; Garrido Soriano, Nuria
    World Conference on Educational Sciences
    p. 858-862
    DOI: 10.1016/j.sbspro.2012.05.213
    Presentation's date: 2012-02-03
    Presentation of work at congresses

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    Authors of this project belong to the Resources Chemistry Teaching Group (GReDiQ) involved in RIMA (Research and innovation in learning methodologies). The audiovisual and multimedia material productions realized have been grouped into three themes: Basic Techniques of Experimentation in Chemistry, Safety in Chemistry Laboratories and Advanced Techniques of Experimentation in Chemistry. This work has been awarded a prize of the Universitat Politècnica de Catalunya (UPC¿BARCELONATECH), one of the Autonomous Region of Catalunya and another one of a State scope

  • Onion Consumption and Health

     Segovia Gomez, Francisco Jose; Almajano Pablos, Maria Pilar
    Date of publication: 2012
    Book chapter

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  • Elaboració de material per a l'avaluació d'assignatures de química

     Cadenato Matia, Ana Maria; Morillo Cazorla, Margarita; Alvarez Del Castillo, M. Dolores; Gorchs Altarriba, Roser; Martínez Martínez, María R.; Armelin Diggroc, Elaine; Farran Marsa, Adriana; Cortes Izquierdo, M. Pilar; Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Molins Duran, Gemma; Baquero Navarro, Maria Teresa; Almajano Pablos, Maria Pilar; Calvet Tarragona, Aurelio; Rodriguez Galan, Rafael Alfonso; Salán Ballesteros, Mª Núria; Folch Pérez, Joaquim; Macanás de Benito, Jorge; Pallares Andreu, Marc
    Jornada d'Innovació Docent UPC
    Presentation of work at congresses

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  • La química i la societat

     Grau Vilalta, Maria Dolors; Font Soldevila, Jose; Sanz Balague, Joaquim; Guaus Guerrero, Ester; Calvet Tarragona, Aurelio; Salán Ballesteros, Mª Núria; Martínez Martínez, María R.; Farran Marsa, Adriana; Gorchs Altarriba, Roser; Alvarez Del Castillo, M. Dolores; Garrido Soriano, Nuria; Morillo Cazorla, Margarita; Almajano Pablos, Maria Pilar; Cardona Planes, Anna Maria; Macanás de Benito, Jorge; Bonsfills Pedros, Ana; Gamisans Noguera, Javier; Dorado Castaño, Antonio David; Lao Luque, Concepcion; Torrent Burgues, Juan; Molins Duran, Gemma; Colom Fajula, Xavier; Carrillo Navarrete, Fernando; Ramon Portés, Eva; Garriga Sole, Pere; Sole Sardans, M. Montserrat; Ardanuy Raso, Monica; Pares Sabates, Ferran; Roncero Vivero, Maria Blanca; Cusola Aumedes, Oriol
    Collaboration in exhibitions

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  • Antioxidant activity of Perilla frutescens

     Davila, Margarita; Skowyra, Monika; Almajano Pablos, Maria Pilar
    International Conference on Polyphenols and Health
    p. 175
    Presentation's date: 2011-10-18
    Presentation of work at congresses

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  • White tea consumption slightly reduces iron absorption but not growth, food efficiency, protein utilization, or calcium, phosphorus, magnesium, and zinc absorption in rats

     Perez Llamas, Francisca; González, Daniel; Cabrera, Lorena; Espinosa, Cristobal; Lopez, Jose Antonio; Larque, Elvira; Almajano Pablos, Maria Pilar; Zamora, Salvador
    Journal of physiology and biochemistry
    Vol. 67, num. 3, p. 331-337
    DOI: 10.1007/s13105-011-0079-1
    Date of publication: 2011-09
    Journal article

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  • Neuroprotective Effects of White Tea Against Oxidative Stress-Induced Toxicity in Striatal Cells

     Almajano Pablos, Maria Pilar; Vila, Ingrid; Ginés, Silvia
    Neurotoxicity research
    Vol. 20, num. 4, p. 372-378
    DOI: 10.1007/s12640-011-9252-0
    Date of publication: 2011-06-23
    Journal article

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    Tea is one of the most widely consumed beverages in the world and represents an important source of antioxidants mainly catechins that confer beneficial effects in reducing the risk of cardiovascular diseases, age-related disorders or cancer. In the central nervous system, oxidative stress caused by increased production of reactive oxygen and nitrogen species represents an important mechanism for neuronal dysfunction and cell loss in different neurodegenerative disorders. The neuroprotective effects of green-tea-derived polyphenols have extensively been demonstrated in different models of neurotoxicity. However, few data have been reported on the antioxidant activity of white tea extracts in the nervous system. In the present study, we demonstrate that white tea extracts protect striatal cell lines against oxidative stress-mediated cell death. The effects of white tea on protection of striatal cell cultures are likely associated with the antioxidant properties of white tea components since neuronal cell loss induced by nonoxidative insults such as D1 dopamine receptor activation cannot be prevented by pre-treatment with white tea. Altogether our results suggest that regular consumption of white tea may contribute to reduce oxidative stress associated with brain injury and be clinically useful for treating age-related and neurodegenerative disorders.

  • L'evolució d'un projecte de millora de la docència  Open access

     Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Calvet Tarragona, Aurelio; Salán Ballesteros, Mª Núria; Farran Marsa, Adriana; Gorchs Altarriba, Roser; Alvarez Del Castillo, M. Dolores; Garrido Soriano, Nuria; Morillo Cazorla, Margarita; Almajano Pablos, Maria Pilar; Cardona Planes, Anna Maria
    Jornada d'Innovació Docent UPC
    p. 1-19
    Presentation's date: 2011-02-02
    Presentation of work at congresses

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    Material docente en formato digital para asignaturas de experimentación en química de la UPC  Open access

     Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Calvet Tarragona, Aurelio; Salán Ballesteros, Mª Núria; Farran Marsa, Adriana; Gorchs Altarriba, Roser; Alvarez Del Castillo, M. Dolores; Garrido Soriano, Nuria; Morillo Cazorla, Margarita; Almajano Pablos, Maria Pilar; Pardo Trafach, Patricia Teresa; Calafell Monfort, Margarita; Graells Sobre, Moises; Cardona Planes, Anna Maria
    Congrés Internacional de Docència Universitària i Innovació
    p. 1-23
    Presentation of work at congresses

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  • Ciencia en Acción-Modalidad "Materiales Didácticos de Ciencias en soporte No Interactivo

     Almajano Pablos, Maria Pilar; Alvarez Del Castillo, M. Dolores; Calvet Tarragona, Aurelio; Cardona Planes, Anna Maria; Farran Marsa, Adriana; Garrido Soriano, Nuria; Gorchs Altarriba, Roser; Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Morillo Cazorla, Margarita; Salán Ballesteros, Mª Núria
    Award or recognition

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  • Distinció Jaume Vicens Vives

     Almajano Pablos, Maria Pilar; Alvarez Del Castillo, M. Dolores; Calvet Tarragona, Aurelio; Cardona Planes, Anna Maria; Farran Marsa, Adriana; Garrido Soriano, Nuria; Gorchs Altarriba, Roser; Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Morillo Cazorla, Margarita; Salán Ballesteros, Mª Núria
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  • El aprendizaje cooperativo 2.0

     Domingo Peña, Joan; Almajano Pablos, Maria Pilar; Martínez García, Herminio; Segura Casanovas, Joan
    Jornada sobre Aprendizaje Cooperativo
    p. 1-7
    Presentation's date: 2010-07-02
    Presentation of work at congresses

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  • 13è Premi a la Qualitat en la Docència Universitària - Consell Social UPC

     Almajano Pablos, Maria Pilar; Alvarez Del Castillo, M. Dolores; Calvet Tarragona, Aurelio; Cardona Planes, Anna Maria; Farran Marsa, Adriana; Garrido Soriano, Nuria; Gorchs Altarriba, Roser; Grau Vilalta, Maria Dolors; Guaus Guerrero, Ester; Martínez Martínez, María R.; Morillo Cazorla, Margarita; Salán Ballesteros, Mª Núria
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  • Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts

     Santas, Jonathan; Almajano Pablos, Maria Pilar; Carbo Moliner, Rosa
    International journal of food science and technology
    Vol. 45, num. 2, p. 403-409
    DOI: 10.1111/j.1365-2621.2009.02169.x
    Date of publication: 2010-02
    Journal article

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  • Onion, a natural alternative to artificial food preservatives. Review

     Santas, Jonathan; Almajano Pablos, Maria Pilar; Carbo Moliner, Rosa
    Agro food industry hi-tech
    Vol. 21, num. 5, p. 44-46
    Date of publication: 2010
    Journal article

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    Material docent en format digital per assignatures d'experimentació en química  Open access

     Grau Vilalta, Maria Dolors; Almajano Pablos, Maria Pilar; Álvarez, M. Dolors; Calafell Monfort, Margarita; Calvet Tarragona, Aurelio; Cardona Planes, Anna Maria; Farran Marsa, Adriana; Garrido Soriano, Nuria; Gorchs Altarriba, Roser; Graells Sobre, Moises; Guaus Guerrero, Ester; Martínez Martínez, María R.; Morillo Cazorla, Margarita; Pardo Trafach, Patricia Teresa; Salán Ballesteros, Mª Núria
    Jornada d'Innovació Docent UPC
    p. 1-13
    Presentation of work at congresses

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    En aquesta comunicació es presenta un projecte elaborat arran de l’interès mostrat per un grup de professorat en disposar de material audiovisual propi i comú per a assignatures experimentals de química de diferents titulacions impartides per diferents centres de la Universitat Politècnica de Catalunya (UPC). Els autors d’aquest treball pertanyen al Grup de Recursos per a la Didàctica de la Química (GReDiQ), integrat en el projecte RIMA (http://www.upc.edu/rima) de l’Institut de Ciències de l’Educació de la UPC. L’elaboració de material audiovisual digital constitueix un dels objectius principals plantejats pel GReDiQ i pretén generar tant un material de suport per a les activitats pre-laboratorio, com un element motivador i que faciliti l’aprenentatge de l’alumnat en les sessions de laboratori de les matèries de Química i Enginyeria química, que apareixen com assignatures de formació bàsica en gairebé tots els plans d’estudi dels nous Graus d’Enginyeria que s’ estan implantant a la UPC. La utilització del material audiovisual digital possibilita que l’alumnat prengui consciència de les activitats de laboratori, així com dels hàbits bàsics de manipulació i seguretat en el laboratori, del fonament d’operacions bàsiques o instrumentació a utilitzar.

  • Biopolimeros del aloe vera: nuevas aplicaciones en la industria alimentaria

     Navarro Barbero, Rosa M.; Bou Serra, Jorge; Almajano Pablos, Maria Pilar; Calafell Monfort, Margarita
    Congrés EBA. Enginyeria i Biologia dels Aliments
    p. 79-80
    Presentation's date: 2009-11-24
    Presentation of work at congresses

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  • Actividades antioxidantes de pétalos de flores comestibles

     Bover Millera, Laura; Bou Serra, Jorge; Diaz Flores, Josué; Almajano Pablos, Maria Pilar
    Congrés EBA. Enginyeria i Biologia dels Aliments
    p. 85-87
    Presentation's date: 2009-11-24
    Presentation of work at congresses

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  • Estudio de la capacidad antioxidante de la Ginkgo Biloba

     Dominguez Pedros, Alba; Diaz Flores, Josué; Bover Millera, Laura; Bou Serra, Jorge; Almajano Pablos, Maria Pilar
    Congrés EBA. Enginyeria i Biologia dels Aliments
    p. 90-91
    Presentation's date: 2009-11-24
    Presentation of work at congresses

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  • Optimización de extracción y análisis de la capacidad antioxidante de la piel de kiwi

     Diaz Flores, Josué; Bou Serra, Jorge; Bover Millera, Laura; Almajano Pablos, Maria Pilar
    Congrés EBA. Enginyeria i Biologia dels Aliments
    p. 88-89
    Presentation's date: 2009-11-24
    Presentation of work at congresses

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  • Biosynthesis of poly-gamma-glutamic acid by fermentation in non regular media

     Bou Serra, Jorge; Almajano Pablos, Maria Pilar; Calafell Monfort, Margarita; Marques Calvo, Maria Soledad; Cerda Cuellar, Marta
    European Congress on Biotechnology
    p. 201
    Presentation's date: 2009-09-13
    Presentation of work at congresses

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  • Study of enzymatic degradation of bacterial poly(3-hydroxybutirate)

     García Grillasca, Gustavo; Rodríguez Contreras, Alejandra; Calafell Monfort, Margarita; Bou Serra, Jorge; Almajano Pablos, Maria Pilar; Marques Calvo, Maria Soledad
    New biotechnology
    Vol. 25, num. Supplement 1, p. s129-s130
    DOI: 10.1016/j.nbt.2009.06.437
    Date of publication: 2009-09
    Journal article

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  • Biosynthesis of poly-gamma-glutamic acid by fermentation in non regular media

     Bou Serra, Jorge; Almajano Pablos, Maria Pilar; Calafell Monfort, Margarita; Marques Calvo, Maria Soledad; Cerda Cuellar, Marta
    New biotechnology
    Vol. 255, num. Supplement 1, p. S201
    DOI: 10.1016/j.nbt.2009.06.136
    Date of publication: 2009-09
    Journal article

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    El Falso Puzzle  Open access

     Domingo Peña, Joan; Martínez García, Herminio; Giraldo Giraldo, Beatriz F.; Almajano Pablos, Maria Pilar
    Jornada sobre Aprendizaje Cooperativo y Jornada sobre Innovación Docente
    p. 285-288
    Presentation's date: 2009-07-09
    Presentation of work at congresses

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  • Variación estacional de extracto seco, cenizas y grado de amargor como parámetros de calidad de la gentiam luteus

     Bou Serra, Jorge; Davila, Margarita; Bover Millera, Laura; Diaz Flores, Josué; Cañameras Riba, Nuria; Almajano Pablos, Maria Pilar
    Congreso Nacional de Ciencia y Tecnologia de Alimentos
    p. 71
    Presentation's date: 2009-05-29
    Presentation of work at congresses

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  • Inhibición de la oxidación de las hamburguesas mediante la adición de té liofilizado

     Davila, Margarita; Bou Serra, Jorge; Calvet Tarragona, Aurelio; Calafell Monfort, Margarita; Almajano Pablos, Maria Pilar
    Congreso Nacional de Ciencia y Tecnologia de Alimentos
    p. 94
    Presentation's date: 2009-05-28
    Presentation of work at congresses

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  • Actividad antioxidante de pétalos de flores

     Bover Millera, Laura; Rodriguez Luna, Maria; Davila, Margarita; Bou Serra, Jorge; Lopez Perez, Daniel; Almajano Pablos, Maria Pilar
    Congreso Nacional de Ciencia y Tecnologia de Alimentos
    p. 79
    Presentation's date: 2009-05-27
    Presentation of work at congresses

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  • Actividad protectora de sistemas combinados biopolímero antioxidante: sinergia entre la BSA y el ácido clorogenico

     Bou Serra, Jorge; Calafell Monfort, Margarita; Diaz Flores, Josué; Rawell, H; Almajano Pablos, Maria Pilar
    Congreso Nacional de Ciencia y Tecnologia de Alimentos
    p. 89
    Presentation's date: 2009-05-27
    Presentation of work at congresses

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  • Biosynthesis of Poly-gamma-glutamic acid by fermentation in non-regular media

     Almajano Pablos, Maria Pilar; Bou Serra, Jorge; Calafell Monfort, Margarita; Marques Calvo, Maria Soledad; Cerda Cuellar, Marta
    European Congress on Biotechnology
    Presentation's date: 2009
    Presentation of work at congresses

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  • Actividad antioxidante de pétalos de flores comestibles

     Almajano Pablos, Maria Pilar; Bover Millera, Laura; Bou Serra, Jorge; Diaz Flores, Josué
    Congrés EBA. Enginyeria i Biologia dels Aliments
    Presentation's date: 2009
    Presentation of work at congresses

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