Magdalena Martínez-Tomé - Academia.edu (original) (raw)

Papers by Magdalena Martínez-Tomé

Journal of the Science of Food and Agriculture, Mar 27, 2003

... 2 Ahmed AA, Mohamed MA and Hami MA, Libyan truffles Terfezia boudieri Chatin: chemical ... ... more ... 2 Ahmed AA, Mohamed MA and Hami MA, Libyan truffles Terfezia boudieri Chatin: chemical ... ChemPort. 12 Bokhary HA, Suleiman AAA, Basalah MO and Parvez S, Chemical composition of ... 15 Collins JL, Abdalla MO and Schoenemann DR, pH and proximate composition of ...

Food Chemistry, 2007

The antioxidant capacity of coffees (Arabica and Robusta) from 12 different points of origin (Uga... more The antioxidant capacity of coffees (Arabica and Robusta) from 12 different points of origin (Uganda, Papua, Jamaica, Ethiopia, Kenya, Puerto Rico, “Caracolillo” Puerto Rico, Nicaragua, Colombia, Vietnam, Brazil and Guatemala) and two decaffeinated coffees from Colombia and Brazil prepared by three commonly used procedures (espresso, filter and Italian) were evaluated and compared with antioxidant standards and other phenolic compounds which have been described in coffee. All the coffees studied were very effective as scavengers of lipoperoxyl and OH radicals. The results also showed that there are no significant differences (p<0.05) between the three ways of brewing (espresso, filter and Italian). The H2O2 scavenging capacity was analysed in freshly made coffee and 6h later, the antioxidant activity slightly increasing with time. The filtered coffee showed a greater capacity to react with H2O2 (p<0.05) than the Italian and espresso coffees. All the coffee samples improved the oxidative stability of butter (Rancimat test), espresso and Italian coffee providing greater protection (p<0.05) than the filtered beverages.The coffee beverages from different origins did not show significant differences during 28 days of storage as regards the autoxidation of linoleic acid. However, filter brews produced stronger antioxidant activity (p<0.05) during storage than espresso and Italian brewing techniques. The TEAC value provided a ranking in decreasing order of antioxidant capacity for samples at 6min: Vietnam, Uganda, Nicaragua, Colombia, Brazil, “caracolillo”, Puerto Rico, Guatemala, Kenya, Papua, decaffeinated Colombia, Ethiopia, Jamaica, and decaffeinated Brazil. In general, decaffeinated coffees (Colombia and Brazil) showed lower TEAC values than coffees with caffeine. Filter and Italian coffee analysed after 6min exhibited higher TEAC value than espresso coffees.All the coffees studied are good antioxidants regardless of their cost, origin and way in which they are brewed (espresso, filter or Italian), which is a point worth considering.

Journal of Food Science and Technology, Jul 15, 2015

Journal of Food Protection, Dec 1, 2001

Several Mediterranean and tropical fruits have been analyzed in order to assess their antioxidant... more Several Mediterranean and tropical fruits have been analyzed in order to assess their antioxidant activity compared with that of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl gallate). Among Mediterranean fruits, red grape and plum were more effective (P , 0.05) scavengers of peroxyl radicals than BHA, BHT, and propyl gallate. Of the tropical fruits, banana was the most effective scavenger of peroxyl radicals. Mediterranean and tropical fruits showed very good scavenger activity against hydroxy radicals (OH), protecting deoxyribose better than BHA and BHT. The HOCl scavenging ability of Mediterranean fruits tested was, in decreasing order, lemon plum apricot white grape melon red grape mandarin watermelon peach medlar apple orange cherry strawberry. However, the four varieties of pear were poor scavengers (P , 0.05). Among tropical fruits, the order of ef ciency as HOCl scavengers was passion fruit lime passi ora kumquat avocado pineapple physalis papaya fruit carambola mango banana. All Mediterranean fruits showed an effect on hydrogen peroxide except peach. Tropical fruits also had a strong effect on hydrogen peroxide except avocado, which had no effect. The effect of Mediterranean and tropical fruits on the protection factor of re ned olive oil, analyzed by the Rancimat method and compared with common food additives, was clear. Watermelon conferred a signi cantly (P , 0.05) greater protection than the other Mediterranean fruits. Among tropical fruits, physalis had the most stabilizing effect.

Journal of Horticultural Science & Biotechnology, 2011

Summary Increasing interest in organic cultivation led us to undertake a comparative study betwee... more Summary Increasing interest in organic cultivation led us to undertake a comparative study between organically- and conventionally-grown broccoli during succesive phases of their growth. The results showed similar proximate compositions in organically- and conventionally-grown crops. Carbohydrate levels were highest (120.6 and 116.6 g kg–1, respectively) at the time of commercial harvest. Broccoli was a good scavenger of peroxyl (50% inhibition) and hydroxyl (65% inhibition) radicals, with no significant differences between those crops grown organically or conventionally. Trolox equivalent anti-oxidant capacity (TEAC) values were slightly higher during all three phases of growth in organically-grown broccoli compared to conventionally-grown broccoli. TEAC values decreased as growth progressed, from 12.80 in Stage 1 to 8.58 in Stage 3 in organically-grown broccoli, and from 10.84 to 5.56 in the equivalent Stages in conventionally-grown broccoli.

Antioxidants

Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products we... more Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids were tested: (i) SE38 (37.6 mg/g) and (ii) SE70 (69.8 mg/g), with salvianic and rosmarinic acids as main polyphenols, respectively. Flavour alteration, stability of sage polyphenols, physical quality traits and antioxidant capacity (AC) were studied in strawberry candies formulated without sugars and enriched with SEs at 0.25, 0.50 and 0.75 g/kg. Despite their different quantitative composition, SE38 and SE70 provided similar antioxidant properties, which were dose dependent. Salvianic and rosmarinic acids were stable without degrading to candy processing (up to 80 °C), keeping their antioxidant potential. There were no relevant differences in flavour or physical traits (pH, °Brix and CIELab colour) between untreated and SE-enriched strawber...

Antioxidants

The use of natural plant extracts with standardised antioxidant properties is a growing strategy ... more The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in...

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

Nutrición Hospitalaria, 2019

Journal of Food Protection, 2001

Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of t... more Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], α-tocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows: BHA > resveratrol > PG…

Journal of Food Protection, 2001

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, ... more In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene[BHT], and propyl gallate) at 100 μg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto…

The Journal of Horticultural Science and Biotechnology, 2011