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Cano-Lamadrid M, Hernández F, Corell M, Burló F, Legua P, Moriana A, Carbonell-Barrachina ÁA. Antioxidant capacity, fatty acids profile, and descriptive sensory analysis of table olives as affected by deficit irrigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:444-451. [PMID: 27059299 DOI: 10.1002/jsfa.7744] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/26/2015] [Revised: 02/25/2016] [Accepted: 03/28/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The influence of three irrigation treatments (T0, no stress; T1, soft stress; and, T2, moderate stress) on the key functional properties [fatty acids, sugar alcohols, organic acids, minerals, total polyphenols content (TPC), and antioxidant activity (AA)], sensory quality, and consumers' acceptance of table olives, cv. 'Manzanilla', was evaluated. RESULTS A soft water stress, T1, led to table olives with the highest oil and dry matter contents, with the highest intensities of key sensory attributes and slightly, although not significant, higher values of consumer satisfaction degree. Besides, RDI in general (T1 and T2) slightly increased green colour, the content of linoleic acid, but decreased the content of phytic acid and some minerals. CONCLUSION The soft RDI conditions are a good option for the cultivation of olive trees because they are environmentally friendly and simultaneously maintain or even improve the functionality, sensory quality, and consumer acceptance of table olives. © 2016 Society of Chemical Industry.
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Karagoz SG, Yilmazer M, Ozkan G, Carbonell-Barrachina ÁA, Kiralan M, Ramadan MF. Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2833-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Nabet N, Boudries H, Chougui N, Loupassaki S, Souagui S, Burló F, Hernández F, Carbonell-Barrachina ÁA, Madani K, Larbat R. Biological activities and secondary compound composition from Crithmum maritimum aerial parts. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1222541] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Noguera-Artiaga L, Lipan L, Vázquez-Araújo L, Barber X, Pérez-López D, Carbonell-Barrachina ÁA. Opinion of Spanish Consumers on Hydrosustainable Pistachios. J Food Sci 2016; 81:S2559-S2565. [DOI: 10.1111/1750-3841.13501] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2016] [Revised: 07/12/2016] [Accepted: 08/16/2016] [Indexed: 01/17/2023]
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Wojdyło A, Figiel A, Legua P, Lech K, Carbonell-Barrachina ÁA, Hernández F. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chem 2016; 207:170-9. [DOI: 10.1016/j.foodchem.2016.03.099] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2015] [Revised: 03/25/2016] [Accepted: 03/28/2016] [Indexed: 11/25/2022]
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Hernández F, Noguera-Artiaga L, Burló F, Wojdyło A, Carbonell-Barrachina ÁA, Legua P. Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2682-91. [PMID: 26303872 DOI: 10.1002/jsfa.7386] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 08/18/2015] [Accepted: 08/18/2015] [Indexed: 05/26/2023]
Abstract
BACKGROUND Jujube fruit is eaten mostly fresh, but may be dried (Chinese dates and tea) or processed into confectionary recipes in bread, cakes, compotes, and candy. Given that the quality of jujube available on the market differs on account of various factors such as geographical environment, cultivar, processing conditions, and storage conditions, and that, for consumers, flavour and nutrition properties of jujube represent the major parameters in determining the quality of jujube, the main goal of this study were to determine the main physico-chemical properties of jujube fruits, sugars and organic acids profiles, protein, mineral constituents, volatile composition and sensory profile of jujube fruits. This would allow breeders to select cultivars with higher levels of nutrients and also enable increasing dietary intake by consumers. RESULTS Investigations showed that jujube fruit weight ranged from 4.8 to 29.3 g fruit(-1) . Four sugars (glucose, fructose, sucrose and sorbitol) and four organic acids (citric, malic, ascorbic and succinic acids) were identified and quantified by high-performance liquid chromatography in jujube fruits. Potassium, calcium and magnesium were the major mineral constituents in jujube fruits. Fifteen volatiles compounds were found in the aroma profile of jujube fruits (nine were aldehydes, three terpenes, one ester, one ketone and one linear hydrocarbon). CONCLUSION The results showed that Spanish jujube cultivars studied are a good source of vitamin C, and they have a low content of Na. The jujube cultivar with the most appreciated quality by consumers was GAL; the GAL fruits were sweet, crunchy, and had high intensities of jujube ID and apple flavour a long after-taste. Therefore, jujube grown in Spain has a great potential to be exploited for functional foods. © 2015 Society of Chemical Industry.
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Wojdyło A, Carbonell-Barrachina ÁA, Legua P, Hernández F. Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits. Food Chem 2016; 201:307-14. [DOI: 10.1016/j.foodchem.2016.01.090] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2015] [Revised: 01/19/2016] [Accepted: 01/20/2016] [Indexed: 11/25/2022]
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Cano-Lamadrid M, Munera-Picazo S, Burgos-Hernández A, Burló F, Carbonell-Barrachina ÁA. Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople. J Food Sci 2016; 81:T1031-7. [DOI: 10.1111/1750-3841.13269] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2016] [Revised: 02/11/2016] [Accepted: 02/14/2016] [Indexed: 11/28/2022]
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59
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Marín-Martínez R, Barber X, Cabrera-Vique C, Carbonell-Barrachina ÁA, Vilanova E, García-Hernández VM, Roche E, Garcia-Garcia E. Aluminium, nickel, cadmium and lead in candy products and assessment of daily intake by children in Spain. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2016; 9:66-71. [DOI: 10.1080/19393210.2015.1131753] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Carbonell-Barrachina ÁA, Memmi H, Noguera-Artiaga L, Gijón-López MDC, Ciapa R, Pérez-López D. Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2866-2873. [PMID: 25428819 DOI: 10.1002/jsfa.7027] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 11/13/2014] [Accepted: 11/23/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND In this work, the influence of two regulated deficit irrigation (RDI) treatments and three different rootstocks on the quality of pistachios was evaluated by analyzing different parameters: morphological analysis, physicochemical analysis and sensory analysis. RESULTS The results obtained in terms of the choice of rootstock revealed that Pistacia atlantica had increased production yields, nut weight, mineral content, higher intensities of characteristic sensory attributes and a higher degree of consumer satisfaction, than the other rootstocks studied. Moreover, the results established that the application of RDI on pistachio cultivation had no significant influence on production yield, weight, size, colour, water activity or mineral composition. Furthermore, T1 treatment (stem water potential < -1.3 MPa) resulted in higher intensities of characteristic sensory attributes and a greater level of satisfaction among international consumers. CONCLUSION These results confirm that the application of deficit irrigation (T1) contributes to an increase in overall product quality. Furthermore, Pistacia atlantica rootstock provided better yield and quality than the other rootstocks studied.
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Galindo A, Noguera-Artiaga L, Cruz ZN, Burló F, Hernández F, Torrecillas A, Carbonell-Barrachina ÁA. Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.055] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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62
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Alcaraz-Mármol F, Calín-Sánchez Á, Nuncio-Jáuregui N, Carbonell-Barrachina ÁA, Hernández F, Martínez JJ. Classification of Pomegranate Cultivars According to Their Seed Hardness and Wood Perception. J Texture Stud 2015. [DOI: 10.1111/jtxs.12145] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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63
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Cano-Lamadrid M, Munera-Picazo S, Burló F, Hojjati M, Carbonell-Barrachina ÁA. Total and Inorganic Arsenic in Iranian Rice. J Food Sci 2015; 80:T1129-35. [DOI: 10.1111/1750-3841.12849] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Accepted: 02/15/2015] [Indexed: 01/14/2023]
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64
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Szychowski PJ, Frutos MJ, Burló F, Pérez-López AJ, Carbonell-Barrachina ÁA, Hernández F. Instrumental and sensory texture attributes of pomegranate arils and seeds as affected by cultivar. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.053] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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65
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Nuncio-Jáuregui N, Munera-Picazo S, Calín-Sánchez Á, Wojdyło A, Hernández F, Carbonell-Barrachina ÁA. Bioactive compound composition of pomegranate fruits removed during thinning. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.06.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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66
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Nuncio-Jáuregui N, Nowicka P, Munera-Picazo S, Hernández F, Carbonell-Barrachina ÁA, Wojdyło A. Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.11.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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67
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Calín-Sánchez Á, Kharaghani A, Lech K, Figiel A, Carbonell-Barrachina ÁA, Tsotsas E. Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1383-x] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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68
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Nuncio-Jáuregui N, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA. Pomegranate juice adulteration by addition of grape or peach juices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:646-55. [PMID: 23847043 DOI: 10.1002/jsfa.6300] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 06/20/2013] [Accepted: 07/11/2013] [Indexed: 05/24/2023]
Abstract
BACKGROUND Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration. RESULTS Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate. CONCLUSION The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice.
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69
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Melgarejo P, Calín-Sánchez Á, Carbonell-Barrachina ÁA, Martínez-Nicolás JJ, Legua P, Martínez R, Hernández F. Antioxidant activity, volatile composition and sensory profile of four new very-early apricots (Prunus armeniaca L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:85-94. [PMID: 23633390 DOI: 10.1002/jsfa.6201] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Revised: 04/16/2013] [Accepted: 04/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Very-early apricot cultivars are interesting owing to the fact that they will be available in markets before any other cultivar. In order to achieve good fruit quality, very-early apricots require appropriate size, weight and color, good balance of sugars and organic acids, proper content of bioactive compounds, relatively strong apricot aroma as well as acceptable sensory quality. RESULTS Physical, chemical, antioxidant and sensory properties showed important variations among apricot cultivars. These differences were basically attributed to genetic reasons. Four very-early apricot cultivars were studied, namely 'Mirlo Blanco', 'Mirlo Anaranjado', 'Colorao' and 'Mogador'. All of them showed proper size and weight, but their contents of organic acids, sugars and bioactive compounds were low and the number of volatile compounds was also low. However, very-early apricots showed an appropriate sensory profile for fresh consumption. CONCLUSION Regarding physical, chemical and volatile composition and sensory properties, very-early apricot cultivars could be recommended for fresh consumption. However, future research must be focused on increasing their contents of sugars, organic acids and bioactive and volatile compounds, perhaps via cultural practices such as deficit irrigation and/or mulching.
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Koppel K, Chambers E, Vázquez-Araújo L, Timberg L, Carbonell-Barrachina ÁA, Suwonsichon S. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.03.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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71
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Vázquez-Araújo L, Nuncio-Jáuregui PN, Cherdchu P, Hernández F, Chambers E, Carbonell-Barrachina ÁA. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12472] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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72
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Calín-Sanchez Á, Figiel A, Szarycz M, Lech K, Nuncio-Jáuregui N, Carbonell-Barrachina ÁA. Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1222-5] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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73
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Andreu-Sevilla AJ, Mena P, Martí N, García Viguera C, Carbonell-Barrachina ÁA. Volatile composition and descriptive sensory analysis of pomegranate juice and wine. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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74
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Sánchez EM, Calín-Sánchez Á, Carbonell-Barrachina ÁA, Melgarejo P, Hernández F, Martínez-Nicolás JJ. Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12325] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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75
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Calín-Sánchez Á, Figiel A, Wojdyło A, Szarycz M, Carbonell-Barrachina ÁA. Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1062-3] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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76
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Zandi-Sohani N, Hojjati M, Carbonell-Barrachina ÁA. Insecticidal and repellent activities of the essential oil of Callistemon citrinus (Myrtaceae) against Callosobruchus maculatus (F.) (Coleoptera: Bruchidae). NEOTROPICAL ENTOMOLOGY 2013; 42:89-94. [PMID: 23949717 DOI: 10.1007/s13744-012-0087-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2012] [Accepted: 09/24/2012] [Indexed: 05/04/2023]
Abstract
The essential oil of Callistemon citrinus (Curtis) leaves was extracted by hydro distillation and tested on female and male adults of Callosobruchus macullatus (F.) for insecticidal and repellent effects. GC-MS analysis was used to identify and quantify the volatile composition of the essential oil. Results showed that 1,8-cineole (34.2%) and α-pinene (29.0%) were the major components of the oil. Callistemon citrinus oil was found to be toxic to adult insects when applied by fumigation. Responses varied according to the gender of the insect and exposure time. LC50 values were 12.88 and 84.4 μL. L(-1) for males and females, respectively. An increase in exposure time from 3 to 24 h caused an increase in mortality from 50% to 100% in males and from 15.5% to 85.2% in females, at the highest concentration (500 μL. L(-1)). The essential oil also had a repellent effect against C. macullatus in a filter paper arena test. After 2 and 4 h, 86% and 94%, respectively, repellent effects were demonstrated at the highest concentration of 0.4 μL .cm(-2). These observations suggest that C. citrinus essential oil may be usefully applied to control storage pests.
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Garcia-Garcia E, Narbona E, Carbonell-Barrachina ÁA, Sanchez-Soriano J, Roche E. The effect of consumption of inulin-enriched Turrón upon blood serum lipids over a 5-week period. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03202.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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78
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Hojjati M, Calín-Sánchez Á, Razavi SH, Carbonell-Barrachina ÁA. Effect of roasting on colour and volatile composition of pistachios (Pistacia veraL.). Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03206.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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79
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Signes-Pastor AJ, Al-Rmalli SW, Jenkins RO, Carbonell-Barrachina ÁA, Haris PI. Arsenic Bioaccessibility in Cooked Rice as Affected by Arsenic in Cooking Water. J Food Sci 2012; 77:T201-6. [DOI: 10.1111/j.1750-3841.2012.02948.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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80
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Calín-Sánchez Á, Lech K, Szumny A, Figiel A, Carbonell-Barrachina ÁA. Volatile composition of sweet basil essential oil (Ocimum basilicum L.) as affected by drying method. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.03.015] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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81
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Calín-Sánchez Á, Figiel A, Hernández F, Melgarejo P, Lech K, Carbonell-Barrachina ÁA. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0790-0] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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82
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Carbonell-Barrachina ÁA, Ramírez-Gandolfo A, Wu X, Norton GJ, Burló F, Deacon C, Meharg AA. Essential and toxic elements in infant foods from Spain, UK, China and USA. ACTA ACUST UNITED AC 2012; 14:2447-55. [DOI: 10.1039/c2em30379e] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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83
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Burló F, Ramírez-Gandolfo A, Signes-Pastor AJ, Haris PI, Carbonell-Barrachina ÁA. Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice. J Food Sci 2011; 77:T15-9. [DOI: 10.1111/j.1750-3841.2011.02502.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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84
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Bolechowski A, Moral R, Bustamante MA, Paredes C, Agulló E, Bartual J, Carbonell-Barrachina ÁA. Composition of Oregano Essential Oil (Origanum vulgare) as Affected by the Use of Winery-Distillery Composts. JOURNAL OF ESSENTIAL OIL RESEARCH 2011. [DOI: 10.1080/10412905.2011.9700454] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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85
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Navarro P, Nicolas TS, Gabaldon JA, Mercader-Ros MT, Calín-Sánchez Á, Carbonell-Barrachina ÁA, Pérez-López AJ. Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries. J Food Sci 2011; 76:S319-24. [DOI: 10.1111/j.1750-3841.2011.02176.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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86
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Calín-Sánchez Á, Szumny A, Figiel A, Jałoszyński K, Adamski M, Carbonell-Barrachina ÁA. Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.10.018] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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87
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Melgarejo P, Calín-Sánchez Á, Vázquez-Araújo L, Hernández F, Martínez JJ, Legua P, Carbonell-Barrachina ÁA. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction. J Food Sci 2011; 76:S114-20. [DOI: 10.1111/j.1750-3841.2010.01945.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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88
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Vázquez-Araújo L, Chambers IV E, Adhikari K, Carbonell-Barrachina ÁA. Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries. J Food Sci 2010; 75:S398-404. [DOI: 10.1111/j.1750-3841.2010.01779.x] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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89
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Speziale M, Vázquez-Araújo L, Mincione A, Carbonell-Barrachina ÁA. Volatile composition and descriptive sensory analysis of Italian vanilla torrone. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02307.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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90
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Viuda-Martos M, Ruiz-Navajas Y, Zaldivar-Cruz JM, Kuri V, Fernández-López J, Carbonell-Barrachina ÁA, Pérez-Álvarez J. Aroma profile and physico-chemical properties of artisanal honey from Tabasco, Mexico. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02243.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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91
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Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA. Emissions of volatile aldehydes from heated cooking oils. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.070] [Citation(s) in RCA: 117] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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92
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Narbona E, García-García E, Vázquez-Araújo L, Carbonell-Barrachina ÁA. Volatile composition of functional ‘a la Piedra’turrónwith propolis. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02167.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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93
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Vázquez-Araújo L, Verdú A, Navarro P, Martínez-Sánchez F, Carbonell-Barrachina ÁA. Changes in volatile compounds and sensory quality during toasting of Spanish almonds. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02063.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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94
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Carbonell-Barrachina ÁA, Signes-Pastor AJ, Vázquez-Araújo L, Burló F, Sengupta B. Presence of arsenic in agricultural products from arsenic-endemic areas and strategies to reduce arsenic intake in rural villages. Mol Nutr Food Res 2009; 53:531-41. [DOI: 10.1002/mnfr.200900038] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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95
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Signes-Pastor AJ, Deacon C, Jenkins RO, Haris PI, Carbonell-Barrachina ÁA, Meharg AA. Arsenic speciation in Japanese rice drinks and condiments. ACTA ACUST UNITED AC 2009; 11:1930-4. [DOI: 10.1039/b911615j] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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96
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Vázquez-Araújo L, Verdú A, Carbonell-Barrachina ÁA. Aroma volatiles of ‘a la Piedra’Turrón. FLAVOUR FRAG J 2008. [DOI: 10.1002/ffj.1857] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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97
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Tajner-Czopek A, Figiel A, Carbonell-Barrachina ÁA. Effects of potato strip size and pre-drying method on french fries quality. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0784-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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98
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Andreu-Sevilla A, Hartmann A, Sayas E, Burló-Carbonell F, Delgado-Estrella P, Valverde JM, Carbonell-Barrachina ÁA. Mathematical quantification of total carotenoids in Sioma® oil using color coordinates and multiple linear regression during deep-frying simulations. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0656-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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