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Yang H, Huang X, Yang M, Zhang X, Tang F, Gao B, Gong M, Liang Y, Liu Y, Qian X, Li H. Advanced analytical techniques for authenticity identification and quality evaluation in Essential oils: A review. Food Chem 2024; 451:139340. [PMID: 38678649 DOI: 10.1016/j.foodchem.2024.139340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 05/01/2024]
Abstract
Essential oils (EO), secondary metabolites of plants are fragrant oily liquids with antibacterial, antiviral, anti-inflammatory, anti-allergic, and antioxidant effects. They are widely applied in food, medicine, cosmetics, and other fields. However, the quality of EOs remain uncertain owing to their high volatility and susceptibility to oxidation, influenced by factors such as the harvesting season, extraction, and separation techniques. Additionally, the huge economic value of EOs has led to a market marked by widespread and varied adulteration, making the assessment of their quality challenging. Therefore, developing simple, quick, and effective identification techniques for EOs is essential. This review comprehensively summarizes the techniques for assessing EO quality and identifying adulteration. It covers sensory evaluation, physical and chemical property evaluation, and chemical composition analysis, which are widely used and of great significance for the quality evaluation and adulteration detection of EOs.
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Affiliation(s)
- Huda Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xiaoying Huang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China.
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xiaofei Zhang
- Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China; College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, China
| | - Fangrui Tang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China
| | - Beibei Gao
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Mengya Gong
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yong Liang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Yang Liu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Xingyi Qian
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China
| | - Huiting Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Guxiangjinyun Great Health Industry Co. Ltd, Nanchang 330096, China.
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Vega-Galvez A, Gomez-Perez LS, Zepeda F, Vidal RL, Grunenwald F, Mejías N, Pasten A, Araya M, Ah-Hen KS. Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants (Basel) 2023; 12:1789. [PMID: 37760092 PMCID: PMC10526076 DOI: 10.3390/antiox12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.
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Affiliation(s)
- Antonio Vega-Galvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis S. Gomez-Perez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Francisca Zepeda
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - René L. Vidal
- Facultad de Medicina, Instituto de Neurociencia Biomédica (BNI), Universidad de Chile, Santiago 8380000, Chile
- Centro FONDAP de Gerociencia, Salud Mental y Metabolismo (GERO), Santiago 8380000, Chile
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Felipe Grunenwald
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Nicol Mejías
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Alexis Pasten
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile
| | - Kong Shun Ah-Hen
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile
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Contreras C, Pierantozzi P, Maestri D, Tivani M, Searles P, Brizuela M, Fernández F, Toro A, Puertas C, Trentacoste ER, Kiessling J, Mariotti R, Baldoni L, Mousavi S, Fernandez P, Moschen S, Torres M. How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field. PLANTS (BASEL, SWITZERLAND) 2022; 12:54. [PMID: 36616181 PMCID: PMC9824132 DOI: 10.3390/plants12010054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 06/17/2023]
Abstract
A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and biochemical parameters in new agro-environments, whereas others show unbalanced values of oleic acid content. The objective of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. Two cultivars (Arbequina and Coratina) were included in the analysis over a wide latitudinal gradient in Argentina. The results suggest that the thermal regime exerts a regulatory effect at the transcriptional level on both OeSAD2 and OeFAD2-2 genes and that this regulation is cultivar-dependent. It was also observed that the accumulated thermal time affects gene expression and the contents of oleic and linoleic acids in cv. Arbequina more than in Coratina. The fatty acid composition of cv. Arbequina is more influenced by the temperature regime than Coratina, suggesting its greater plasticity. Overall, findings from this study may drive future strategies for olive spreading towards areas with different or extreme thermal regimes serve as guidance for the evaluation olive varietal patrimony.
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Affiliation(s)
- Cibeles Contreras
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Pierluigi Pierantozzi
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal, X5000 IMBIV—CONICET—Universidad Nacional de Córdoba, Córdoba 5000, Argentina
| | - Martín Tivani
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
| | - Peter Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja, 5301 CRILAR La Rioja—UNLaR-SEGEMAR-UNCa, CONICET, Anillaco 5301, Argentina
| | - Magdalena Brizuela
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja, 5301 CRILAR La Rioja—UNLaR-SEGEMAR-UNCa, CONICET, Anillaco 5301, Argentina
| | - Fabricio Fernández
- Estación Experimental Agropecuaria Catamarca, INTA, Sumalao 4705, Argentina
| | - Alejandro Toro
- Estación Experimental Agropecuaria Cerro Azul, INTA, Cerro Azul 3313, Argentina
| | - Carlos Puertas
- Estación Experimental Agropecuaria Junín, INTA, Junín 5573, Argentina
| | | | - Juan Kiessling
- Agencia de Extensión Rural Centenario, INTA, Plottier 8316, Argentina
| | - Roberto Mariotti
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Luciana Baldoni
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Soraya Mousavi
- CNR—Institute of Biosciences and Bioresources (IBBR), 06128 Perugia, Italy
| | - Paula Fernandez
- Instituto de Agrobiotecnología y Biología Molecular (IABiMo—INTA-CONICET), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigaciones en Ciencias Agronómicas y Veterinarias, INTA, Hurlingham 1686, Argentina
- Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín, San Martín 1650, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, C1428EGA Ciudad Autónoma de Buenos Aires, Viamonte 2671, Argentina
| | - Sebastián Moschen
- Estación Experimental Agropecuaria Famaillá, INTA, CONICET, Famaillá 4132, Argentina
| | - Mariela Torres
- Estación Experimental Agropecuaria San Juan, Instituto Nacional de Tecnología Agropecuaria (INTA), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), San Juan 5427, Argentina
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Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils. Foods 2022; 11:foods11193004. [PMID: 36230084 PMCID: PMC9562684 DOI: 10.3390/foods11193004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/16/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In recent years, there has been a growing demand for organic extra virgin olive oils (OEVOOs) as quality products with greater added value. The aim of the present work was to determine whether the washing process and time of harvesting (morning or afternoon) plays an important role in the quality of Picual OEVOOs by studying quality parameters (degree of acidity, peroxide value, K232, K270, oxidative stability), and volatile and sensory profiles. Olive fruits were harvested at three maturity stages and within each phase at two times of the day (morning and afternoon). Then, samples were divided into two blocks (washed and unwashed). Volatile profile was obtained by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Regarding the physicochemical quality parameters, sensory and volatile profiles, there were no differences between the oils produced under the two treatments applied (washed/non-washed). However, the time of harvesting (morning or afternoon) did influence the volatile and sensory profile, with higher values in the oils obtained from fruits harvested in the morning, being statistically significant for the families of aldehydes, hydrocarbures and lactones. Besides, the olives harvested during the mornings gave rise to oils with higher values in the green and apple fruit attributes.
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Drabińska N, Nogueira M, Ciska E, Jeleń H. Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/152070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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Lozano-Castellón J, Rocchetti G, Vallverdú-Queralt A, Lucchini F, Giuberti G, Torrado-Prat X, Illán M, Mª Lamuela-Raventós R, Lucini L. New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils. Food Res Int 2022; 155:111030. [DOI: 10.1016/j.foodres.2022.111030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 02/12/2022] [Accepted: 02/15/2022] [Indexed: 01/18/2023]
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Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits. Foods 2022; 11:foods11030299. [PMID: 35159451 PMCID: PMC8834388 DOI: 10.3390/foods11030299] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 01/16/2022] [Accepted: 01/19/2022] [Indexed: 01/16/2023] Open
Abstract
Olive oil is recognised for its beneficial effects on human health, mainly due to it containing oleic acid (a monounsaturated fatty acid), whereas fats of animal origin or margarine, which are often used in recipes for biscuit production, contain mainly saturated fatty acids. The aim of this study was to evaluate the shelf-life and physicochemical properties of biscuits and of the fats contained in original recipe Italian Cantuccini biscuits (50% cow’s butter and 50% margarine). Additionally, the sensory properties of the biscuits were evaluated, including their colour, appearance, taste, flavour, texture and overall acceptability. At the same time, the fat composition of the original recipe was also modified to contain 30% cow’s butter and 70% extra virgin olive oil, in order to replace an aliquot of the saturated fatty acid content with unsaturated fatty acids, in particular with one monounsaturated fatty acid, oleic acid. Colour (CIELab), water activity, relative humidity, hardness and fracturability analyses were conducted on Cantuccini biscuits. Colour (CIELab), free acidity, spectrophotometric characteristics, DPPH assay and fatty acid methyl ester (FAMEs) analyses were conducted on the fat extracted from Cantuccini biscuits prepared from both the original and modified recipes.
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Rodrigues N, Peres AM, Baptista P, Pereira JA. Olive Oil Sensory Analysis as a Tool to Preserve and Valorize the Heritage of Centenarian Olive Trees. PLANTS (BASEL, SWITZERLAND) 2022; 11:257. [PMID: 35161238 PMCID: PMC8839275 DOI: 10.3390/plants11030257] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/14/2022] [Accepted: 01/15/2022] [Indexed: 06/14/2023]
Abstract
In inland areas of Portugal and some regions of the Mediterranean basin, olive production is based on traditional olive groves, with low intensification, local cultivars, aged plants, and centenarian trees. These plants play a key role in the ecosystem, contributing to carbon sequestration and possessing a high genetic diversity, particularly important for selecting cultivars more resistant to climatic changes. Appreciation of the value of this genetic diversity implies genetic, morphological, and physicochemical characterization of centenarian trees, which is expensive and time-consuming. Sensory evaluation is also of utmost importance. Thus, in this study, centenarian olive trees were selected in the Côa Valley region, a UNESCO World Heritage site. The descriptive sensory profile of their extracted olive oils was established and used to cluster the oils, using hierarchical clustering analysis, and consequently the olive trees, into five groups with similar intensities of perceived olfactory-gustatory attributes. Each cluster revealed olive oils with unique sensory patterns, presumably due to similarities of the olive trees, confirming the potential of the proposed screening approach. The identification of sensorially homogeneous oil-tree groups would reduce the number of specimens needed for subsequent morphological, genetic, and chemical characterization, allowing a cost-effective and robust future evaluation procedure.
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Shackel K, Moriana A, Marino G, Corell M, Pérez-López D, Martin-Palomo MJ, Caruso T, Marra FP, Agüero Alcaras LM, Milliron L, Rosecrance R, Fulton A, Searles P. Establishing a Reference Baseline for Midday Stem Water Potential in Olive and Its Use for Plant-Based Irrigation Management. FRONTIERS IN PLANT SCIENCE 2021; 12:791711. [PMID: 34899813 PMCID: PMC8663634 DOI: 10.3389/fpls.2021.791711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Accepted: 11/01/2021] [Indexed: 06/14/2023]
Abstract
Midday stem water potential (SWP) is rapidly becoming adopted as a standard tool for plant-based irrigation management in many woody perennial crops. A reference or "baseline" SWP has been used in some crops (almond, prune, grape, and walnut) to account for the climatic influence of air vapor pressure deficit (VPD) on SWP under non-limiting soil moisture conditions. The baseline can be determined empirically for field trees maintained under such non-limiting conditions, but such conditions are difficult to achieve for an entire season. We present the results of an alternative survey-based approach, using a large set of SWP and VPD data collected over multiple years, from irrigation experiments in olive orchards located in multiple countries [Spain, United States (California), Italy, and Argentina]. The relation of SWP to midday VPD across the entire data set was consistent with an upper limit SWP which declined with VPD, with the upper limit being similar to that found in Prunus. A best fit linear regression estimate for this upper limit (baseline) was found by selecting the maximum R 2 and minimum probability for various upper fractions of the SWP/VPD relation. In addition to being surprisingly similar to the Prunus baseline, the olive baseline was also similar (within 0.1 MPa) to a recently published mechanistic olive soil-plant-atmosphere-continuum (SPAC) model for "super high density" orchard systems. Despite similarities in the baseline, the overall physiological range of SWP exhibited by olive extends to about -8 MPa, compared to about -4 MPa for economically producing almond. This may indicate that, despite species differences in physiological responses to low water availability (drought), there may be convergent adaptations/acclimations across species to high levels of water availability. Similar to its use in other crops, the olive baseline will enable more accurate and reproducible plant-based irrigation management for both full and deficit irrigation practices, and we present tentative SWP guidelines for this purpose.
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Affiliation(s)
- Ken Shackel
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Alfonso Moriana
- Departamento de Agronomía, ETSIA, Universidad de Sevilla, Seville, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (Universidad de Sevilla-IRNAS), Seville, Spain
| | - Giulia Marino
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| | - Mireia Corell
- Departamento de Agronomía, ETSIA, Universidad de Sevilla, Seville, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (Universidad de Sevilla-IRNAS), Seville, Spain
| | - David Pérez-López
- Departamento de Producción Agraria, CEIGRAM, Universidad Politécnica de Madrid, Madrid, Spain
| | - Maria Jose Martin-Palomo
- Departamento de Agronomía, ETSIA, Universidad de Sevilla, Seville, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (Universidad de Sevilla-IRNAS), Seville, Spain
| | - Tiziano Caruso
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Palermo, Italy
| | - Francesco Paolo Marra
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Palermo, Italy
| | - Luis Martín Agüero Alcaras
- Agencia de Extensión Rural Aimogasta, Instituto Nacional de Tecnología Agropecuaria, Aimogasta, Argentina
| | - Luke Milliron
- University of California Cooperative Extension, Oroville, CA, United States
| | - Richard Rosecrance
- College of Agriculture, California State University, Chico, Chico, CA, United States
| | - Allan Fulton
- University of California Cooperative Extension, Red Bluff, CA, United States
| | - Peter Searles
- Centro Regional de Investigaciones Científicas y Transferencia Tecnológica de La Rioja (CRILAR-Provincia de La Rioja-UNLaR-SEGEMAR-UNCa-CONICET), Anillaco, Argentina
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Ríos‐Reina R, Camacho F, Morales ML, Jiménez‐Herrera B, Callejón RM. Influence of Irrigation Modalities (Irrigation Management and Dryland), Fruit Ripening, and Cultivation Modality (Organic and Conventional) on Quality and Chemosensory Profile of Hojiblanca and Picual Extra Virgin Olive Oils. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000375] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Rocio Ríos‐Reina
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Francisco Camacho
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - M. Lourdes Morales
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
| | - Brígida Jiménez‐Herrera
- Department of Technology, Postharvest, and Food Industries, IFAPA “Cabra” Centre Institute for Research and Training in Agriculture and Fisheries Ctra. Cabra‐Doña Mencía, KM. 2.5 Cabra Córdoba 14940 Spain
| | - Raquel M. Callejón
- Área de Nutrición y Bromatología, Dpto. de Nutrición y Bromatología, Toxicología y Medicina Legal Facultad de Farmacia, Universidad de Sevilla C/P. García González n°2 Sevilla E‐41012 Spain
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Lipan L, Cano-Lamadrid M, Collado-González J, Wojdyło A, López-Lluch D, Moriana A, Carbonell-Barrachina ÁA. Correlation between water stress and phenolic compounds of hydroSOStainable almonds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3065-3070. [PMID: 33135800 DOI: 10.1002/jsfa.10896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/23/2020] [Accepted: 11/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Water scarcity is currently affecting many areas of the world, reaching worrying levels in drought areas such as southern Spain. To cope with this issue, researchers in the agricultural sector have implemented deficit irrigation strategies intended to reduce water consumption by increasing fruit quality. Almond is among the most popular tree nuts worldwide and also the most nut cultivated in Spain. Almond consumption, together with other nuts, has been widely associated with improvements in cardiovascular health, metabolic syndrome and diabetes owing to their bioactive compounds such as polyphenols. Water deficit strategies generate hydroSOStainable almonds, raised under water stress conditions, with high content of bioactive compounds. The aim of this work was to study the relationship between water stress, color and polyphenols in hydroSOStainable almonds. For this, instrumental color, total phenolic content and phenolic compounds were measured and correlated using Pearson's correlation. RESULTS The results showed a strong relationship between water stress, color and polyphenols of almonds, showing that increasing water stress in plants up to ~100 MPa × day values of stress integral increase the polyphenols in almonds, leading to a reddish color. CONCLUSION Finally, this research demonstrated that implementing water-saving strategies help to improve the phenolic content and color of hydroSOStainable almonds and also that isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-glucoside and kaempferol-3-O-glucoside could be important markers of hydroSOStainable almonds (cv. Vairo). Besides, hydroSOStainable almonds could be an important source of phenols, providing 25% of the estimated total polyphenolic daily intake. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA', Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Orihuela, Spain
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA', Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Orihuela, Spain
| | - Jacinta Collado-González
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), University Campus of Espinardo, Murcia, Spain
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - David López-Lluch
- Department of Agroenvironmental Economics, EPSO, UMH, Orihuela, Spain
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Seville, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group 'Food Quality and Safety, CSA', Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Orihuela, Spain
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Lipan L, Rusu B, Simon EL, Sendra E, Hernández F, Vodnar DC, Corell M, Carbonell-Barrachina Á. Chemical and sensorial characterization of spray dried hydroSOStainable almond milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1372-1381. [PMID: 32833243 DOI: 10.1002/jsfa.10748] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 08/13/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Water scarcity is a worldwide problem that leads to environmental and economic issues. Agriculture is one of the main consumers of water for irrigation and fertilization and almond is the major tree nut crop in the Mediterranean area. Furthermore, there is a continuous growing demand for healthy, vegan and sustainable products. Consequently, the present study aimed to chemically characterize almond milk powder enriched with probiotics manufactured from hydroSOStainable almonds (i.e. generated under water stress conditions). Almond milk powder enriched with probiotic bacteria was produced with almonds grown under optimal irrigation conditions (100% of the crop evapotranspiration) and was chemically compared to the samples made from hydroSOStainable almonds. Antioxidant activity, total phenolic content (TPC), minerals, organic acids and sugars, fatty acids, and descriptive sensory analysis were evaluated. RESULTS The results showed that almond milk powder produced from hydroSOStainable almonds had a higher content of TPC, polyunsaturated fatty acids (PUFAs), PUFAs/saturated fatty acids (SFAs) ratio and PUFAs/monounsaturated fatty acids ratio, as well as almond and nutty flavors. Moderate and sustained deficit irrigation leads to powders with a higher content of PUFAs and PUFAs/SFAs ratio, which are parameters of utmost importance for health. CONCLUSION Using these strategies, between 66% and 76% of the irrigation water can be saved, producing hydroSOStainable almond milk powder higher in TPC and PUFAs, as well as positive sensory attributes, compared to that from fully irrigated almonds. These findings may have a positive impact in both agriculture and food industry, allowing water savings and high quality and sustainable food products to be obtained. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Bogdan Rusu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Elemer L Simon
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Esther Sendra
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Dan C Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Mireia Corell
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, Spain
- Unidad Asociada al CSIC de Uso Sostenible del Suelo y el Agua en la Agricultura (US-IRNAS), Sevilla, Spain
| | - Ángel Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
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Valenčič V, Butinar B, Podgornik M, Bučar-Miklavčič M. The Effect of Olive Fruit Fly Bactrocera oleae (Rossi) Infestation on Certain Chemical Parameters of Produced Olive Oils. Molecules 2020; 26:molecules26010095. [PMID: 33379293 PMCID: PMC7796415 DOI: 10.3390/molecules26010095] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/21/2020] [Accepted: 12/25/2020] [Indexed: 11/17/2022] Open
Abstract
Olives affected by active and damaging infestation (olive fruit fly Bactrocera oleae (Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acquired data were statistically analyzed. Oils produced from “Istrska belica” fruit affected by active infestation compared to the oils made from fruit affected by damaging infestation showed higher amounts of total oleuropein biofenols (377.3 versus (vs.) 106.6 mg/kg), total biophenols (755 vs. 377 mg/kg), lignans (85.3 vs. 32.9 mg/kg), the dialdehydic form of decarboxymethyl oleuropein aglycone (DMO-Agl-dA) (148.3 vs. 49.0 mg/kg), its oxidized form (DMO-Agl-dA)ox (35.2 vs. 8.5 mg/kg), the dialdehydic form of oleuropein aglycone (O-Agl-dA) (61.1 vs. 8.0 mg/kg), the dialdehydic form of ligstroside aglycone (L-Agl-dA) (63.5 vs. 28.0 mg/kg), the aldehydic form of oleuropein aglycone (O-Agl-A) (40.6 vs. 8.4 mg/kg), and lower amounts of tyrosol (Tyr) (6.0 vs. 13. 9 mg/kg) and the aldehydic form of ligstroside aglycone (L-Agl-A) (13.8 vs. 40.3 mg/kg). Higher values of stigmasterol (2.99%) and lower values of campesterol (2.25%) were determined in oils affected by damaging infestation; an increase in triterpenic dialcohols was also observed (3.04% for damaging and 1.62% for active infestation). Oils affected by damaging infestation, compared to active infestation, showed lower amounts of oleic acid (73.89 vs. 75.15%) and higher amounts of myristic (0.013 vs. 0.011%), linoleic (7.27 vs. 6.48%), and linolenic (0.74 vs. 0.61%) acids.
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Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109077] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Lipan L, García-Tejero IF, Gutiérrez-Gordillo S, Demirbaş N, Sendra E, Hernández F, Durán-Zuazo VH, Carbonell-Barrachina AA. Enhancing Nut Quality Parameters and Sensory Profiles in Three Almond Cultivars by Different Irrigation Regimes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2316-2328. [PMID: 31995376 DOI: 10.1021/acs.jafc.9b06854] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The climate change is already affecting many agricultural systems and human environments, and the implementation of adaptation strategies, especially those related to irrigated agriculture in semiarid regions, is urgent. In this regard, deep knowledge about the effects that irrigation has on the food quality parameters will allow us to estimate the potential benefits of deficit irrigation (DI) strategies. This work presents the effects on the quality parameters of three almond cultivars (Marta, Guara, and Lauranne) subjected to three irrigation doses: (i) full-irrigated treatment (FI) at 100% crop evapotranspiration (ETC), (ii) an overirrigated treatment at 150% ETC (150% ETC), and (iii) regulated deficit irrigation (RDI65) treatment, in which irrigation was done as in FI, expect during the kernel-filling period when this treatment received 65% ETC. According to experimental findings, the cultivar most sensitive to water stress was Marta, having the most significant improvements for RDI65. In general, the effects of the irrigation dose on the morphological and physicochemical parameters were not huge but some improvements were observed in key parameters such as the color and contents of specific sugars, organic acids, and unsaturated fatty acids. Thus, it can be concluded that the irrigation dose did not drastically affect the fruit almond quality, although it is possible to improve several key parameters when a moderate RDI strategy is applied.
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Affiliation(s)
- L Lipan
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
| | - I F García-Tejero
- Centro IFAPA "Las Torres" , Instituto Andaluz de Investigación y Formación Agraria , Ctra. Sevilla-Cazalla, km 12.2, 41200 Alcalá del Río , Sevilla , Spain
| | - S Gutiérrez-Gordillo
- Centro IFAPA "Las Torres" , Instituto Andaluz de Investigación y Formación Agraria , Ctra. Sevilla-Cazalla, km 12.2, 41200 Alcalá del Río , Sevilla , Spain
| | - N Demirbaş
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
- Department of Food Engineering, Faculty of Agriculture , Çukurova University , 01330 Adana , Turkey
| | - E Sendra
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
| | - F Hernández
- Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
| | - V H Durán-Zuazo
- Centro IFAPA "Camino de Purchil" , Instituto Andaluz de Investigación y Formación Agraria , Camino de Purchil s/n , 18004 Granada , Spain
| | - A A Carbonell-Barrachina
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández de Elche , Carretera de Beniel, km 3.2 , 03312 Orihuela , Alicante , Spain
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16
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Sánchez‐Rodríguez L, Kranjac M, Marijanović Z, Jerković I, Pérez‐López D, Carbonell‐Barrachina ÁA, Hernández F, Sendra E. “Arbequina” Olive Oil Composition Is Affected by the Application of Regulated Deficit Irrigation during Pit Hardening Stage. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12332] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Lucía Sánchez‐Rodríguez
- Department of Agro‐Food Technology, Research Group “Food Quality and Safety”Miguel Hernández University, Escuela Politécnica Superior de Orihuela Carretera de Beniel, km 3.2, Orihuela, Alicante 03312 Spain
| | - Marina Kranjac
- Department of Organic Chemistry, Faculty of Chemistry and TechnologyUniversity of Split Ruđera Boškovića 35, Split 21000 Croatia
| | - Zvonimir Marijanović
- Department of Food Technology and Biotechnology, Faculty of Chemistry and TechnologyUniversity of Split Ruđera Boškovića 35, Split 21000 Croatia
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and TechnologyUniversity of Split Ruđera Boškovića 35, Split 21000 Croatia
| | - David Pérez‐López
- Department of Producción AgrariaCEIGRAM‐Universidad Politécnica de Madrid Av. Puerta de Hierro, 2, Madrid 28040 Spain
| | - Ángel A. Carbonell‐Barrachina
- Department of Agro‐Food Technology, Research Group “Food Quality and Safety”Miguel Hernández University, Escuela Politécnica Superior de Orihuela Carretera de Beniel, km 3.2, Orihuela, Alicante 03312 Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Research Group “Plant Production and Technology”Miguel Hernández University, Escuela Politécnica Superior de Orihuela Carretera de Beniel, km 3.2, Orihuela, Alicante 03312 Spain
| | - Esther Sendra
- Department of Agro‐Food Technology, Research Group “IPOA”Miguel Hernández University, Escuela Politécnica Superior de Orihuela Carretera de Beniel, km 3.2, Orihuela, Alicante 03312 Spain
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17
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Criteria for HydroSOS Quality Index. Application to Extra Virgin Olive Oil and Processed Table Olives. WATER 2020. [DOI: 10.3390/w12020555] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Water, especially in arid and semiarid regions, is increasingly a disputed commodity among different productive sectors; the pressure for a more sustainable use of water in agriculture will grow. The main strategy to cope with water scarcity is the use of improved, innovative, and precise deficit irrigation management practices which are able to minimize the impact on fruit yield and quality. The aim of this paper was to develop a certification index or hydroSOS quality index for extra virgin olive oil and processed table olives. The hydrosSOS fruits and vegetables are those cultivated under regulated deficit irrigation (RDI). Different indicators in three quality areas ((i) fatty acids, (ii) phenolic compounds, and (iii) sensory attributes) were identified as showing characteristic or typical responses under RDI conditions. Marks or scores were assigned to each one of these indicators to calculate the proposed index. It can be concluded that an extra virgin olive oil (EVOO) or processed table olives are hydroSOStainable foods, if they meet 2 conditions: (i) fulfill the conditions established in the hydroSOS “irrigation” index, and (ii) fulfill the requirements of the hydroSOS “quality” index. HydroSOS quality index will be specific to each crop and variety and will depend on functional and sensory factors.
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18
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Lipan L, Moriana A, Lluch DBL, Cano-Lamadrid M, Sendra E, Hernández F, Vázquez-Araújo L, Corell M, Carbonell-Barrachina ÁA. Nutrition Quality Parameters of Almonds as Affected by Deficit Irrigation Strategies. Molecules 2019; 24:E2646. [PMID: 31330924 PMCID: PMC6680691 DOI: 10.3390/molecules24142646] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 07/19/2019] [Indexed: 01/08/2023] Open
Abstract
The influence of full irrigation, double-regulated (RDI) and sustained deficit irrigation (SDI) treatments on almond quality was assessed by analyzing different parameters: sugars, organic acids, antioxidant activity, total phenolic content (TPC), and volatile compounds. Almond quality studies for plants submitted to water stress are scarce, and it is essential to understand the biochemical responses of plants to water stress in maintaining fruit yield and quality. Citric acid, sucrose, antioxidant activity, and TPC were not affected by the application of studied deficit irrigation strategies (DI). An increase in malic acid and a decrease in glucose was observed for stressed samples (T3 and T4), while a higher number of total volatiles compounds was found for moderate RDI (T2). Using deficit irrigation strategies, the almond yield and quality was not changed, and in fact, some parameters, such as glucose and key volatile compounds, slightly increased under moderate RDI. This finding might encourage farmers to implement these strategies and contribute to sustainable agriculture.
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Affiliation(s)
- Leontina Lipan
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013, Sevilla, Spain
| | - David B López Lluch
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Environmental Economics, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Marina Cano-Lamadrid
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Esther Sendra
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Francisca Hernández
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Juan Avelino Barriola 101, 20009-Donostia-San Sebastián, Gipuzkoa, Spain
- Basque Culinary Center, Mondragon Unibersitatea, Juan Avelino Barriola 101, 20009-Donostia-San Sebastián, Gipuzkoa, Spain
| | - Mireia Corell
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, km 1, 41013, Sevilla, Spain
- Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Crta de Utrera km 1, 41013 Sevilla, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agro-Food Technology, Research Group "Food Quality and Safety", Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain..
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