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- Comparative analysis of anatomical characteristics and phenolic compounds of two highbush blueberry (Vaccinium corymbosum L.) cultivars with different rooting ability of semi-hardwood cuttingsPublication . Santos-Rufo, Antonio; Rodríguez Solana, Raquel; Fernández-Recamales, M. Ángeles; Sayago-Gómez, Ana; Weiland-Ardaiz, Carlos M.There is no information on morphological, anatomical or phenolic concentration differences between blueberry cultivars that could be related to the differential rooting responses. In the present work, such differences were evaluated comparing the rooting zones of cuttings from two blueberry cultivars ('Jewel' and 'Violeta' with 4n and 2n ploidy level, respectively). The parameters were measured during 150 days of rooting (rooting day after cutting insertion; RAI) at 30-day interval after treatment with 3 g/L of IBA. Stem length, stem diameter and number of leaves and buds were measured and tissue sections from cuttings were stained to measure tissue thickness. Also, the total phenolic content (TPC) by Folin-Ciocalteu method and the phenolic profile by liquid chromatography coupled to a diode array detection were also evaluated in rooting zones. 'Jewel' rooted earlier and in higher percentage than 'Violeta'. ANOVA showed that phenolic compounds, in a higher extent, and some morphological and anatomical parameters, in a lower extent, had a positive effect on rooting capacity. In both blueberry cultivars, the cuttings with the highest phenolic content presented an early rooting capacity. The multivariate analyses allowed us to corroborate these results. FiPLS selected common variables (coumaric acid and stem diameter) and specific variables depending on the cultivar (gallic acid, stem length and number of leaves for 'Jewel'; and, vanillic acid, rutin, and cortex thickness for 'Violeta'). PCA allowed to group the 'Violeta' samples (unrooted and rooted at 60, 90, 120 and 150 RAI) in compact homogeneous clusters with an adequate explanation rate (44.7 %). From all parameters, stem diameter seems to be inversely related, and cortex thickness and p-coumaric acid and rutin seems to be positively related to the earliest rooting day after insertion (RAI 60), while the largest the stem, the earlier the rooting. In future works, more cultivars and other parameters and phenolic compounds that can induce the rooting in cuttings, including their evolution over time, should be investigated.
- Quality parameters and lipid composition of oil extracted from spent coffee grounds: A promising alternative to vegetable oils used for consumption and cosmetic purposesPublication . Sakouhi, Faouzi; Saadi, Chaima; Omrani, Ikbel; Boukhchina, Sadok; Rodríguez Solana, RaquelCoffee grounds are the most commonly generated daily waste in the world, raising numerous questions regarding their proper management and their environmental impact. The present study focuses on the physical and chemical characterization of oil extracted from spent coffee grounds (SCG), with the aim of valorizing this by-product as a potential source for oil production. The results obtained from the analysis of SCG oil were also compared to those of some edible oils (soybean, corn, and sunflower oils) and cosmetic oils (lentisc, sweet almond, and castor oils). The results revealed that spent coffee waste yielded an important amount of oil, specifically 17.19%, as compared to corn (4.31%) and soybean (19.52%) seeds. Regarding the fatty acids composition of SCG oil, eight components were identified, with a high percentage of polyunsaturated fatty acids accounting for more than 45% of total fatty acids. The phytosterols composition of SCG oil revealed the presence of seven components, with beta-sitosterol being the predominant one. The tocopherol analysis showed that SCG oil contained only alpha and beta isomers, with beta-tocopherol being the dominant form at over 68%. These findings accentuate the potential of spent coffee waste as a promising alternative for oil production and open up new applications for SCG oil, such as in the food industry, pharmaceutical applications, and cosmetics.Practical Application: Given the significant increase in the demand for vegetable oils, the oil industry has recently begun to explore new plant matrices, particularly those having low costs. SCG are the most commonly generated daily by-product in the world. The present investigation aims to characterize and valorize the oil extracted from SCG. The obtained results revealed the potential of SCG as a promising alternative for oil production. Consequently, valorizing spent coffee waste as a natural by-product for oil production can be an ideal solution to address numerous issues related to its proper management and its environmental impact. Hence, the oil industry can promote spent coffee waste, cheapest by-products, as a promising alternative for oil production. Moreover, the present investigation represents a commendable model of the circular economy since the remaining waste obtained after extracting lipids from the coffee grounds waste can be used as natural fertilizer rich in protein for plant development. In Tunisia, the annual quantity of spent coffee grounds (SCG) is estimated to reach 40 000 tons. In the current investigation, a Soxhlet extractor was used to extract oil from SCG. GC-MS and HPLC techniques were utilized to characterize the fatty acids, phytosterols, and tocopherols present in the SCG oil. The results obtained open up new applications for SCG oil. image
- Fast 1H-NMR species differentiation method for camellia seed oils applied to spanish ornamentals plants. Comparison with traditional gas chromatographyPublication . Barreiro, Rocío; Rodríguez Solana, Raquel; Alonso, Leocadio; Salinero, Carmen; López Sánchez, José Ignacio; Pérez-Santín, EfrénCamellia genus (Theaceae) is comprised of world famous ornamental flowering plants. C. japonica L. and C. sasanqua Thunb are the most cultivated species due to their good adaptation. The commercial interest in this plant linked to its seed oil increased in the last few years due to its health attributes, which significantly depend on different aspects such as species and environmental conditions. Therefore, it is essential to develop fast and reliable methods to distinguish between different varieties and ensure the quality of Camellia seed oils. The present work explores the study of Camellia seed oils by species and location. Two standardized gas chromatography methods were applied and compared with that of data obtained from proton nuclear magnetic resonance spectroscopy (1H-NMR) for fatty acids profiling. The principal component analysis indicated that the proposed 1H-NMR methodology can be quickly and reliably applied to separate specific Camellia species, which could be extended to other species in future works.
- Effect of drying technique on the volatile content of ecuadorian bulk and fine-flavor cocoaPublication . Erazo Solorzano, Cyntia Yadira; Disca, Vincenzo; Muñoz-Redondo, José Manuel; Tuárez García, Diego Armando; Sánchez-Parra, Mónica; Carrilo Zenteno, Manuel Danilo; Moreno-Rojas, José Manuel; Rodríguez Solana, RaquelCocoa (Theobroma cacao L.) is one of the most widely consumed edible seeds in the world affected by on-farm processing. This study investigated the effect of different drying techniques, namely oven drying (OD), sun drying (SD), and a modification of sun drying using black plastic sheeting (SBPD), on the volatile profile of fine-flavor and bulk cocoa varieties analyzed by HS-SPME-GC-MS. A total of sixty-four volatile compounds were identified in fresh and dried cocoa. As expected, the volatile profile was clearly modified after the drying step, showing strong differences among cocoa varieties, this factor and its interaction with the drying technique having greater influence according to the ANOVA simultaneous component analysis. A principal component analysis revealed a close relationship between the volatile content of bulk cocoa samples dried by the OD and SD techniques, whereas slight volatile modifications were perceived among fine-flavor samples dried using the three different techniques under study. Overall, the results provide the basis for the potential application of the simplest inexpensive SBPD technique in order to accelerate the drying process of sun drying and produce cocoa with similar (fine-flavor cocoa) or improved (bulk cocoa) aromatic quality to that formed using the traditional SD or the small-scale OD.
- Effects of different heating treatments on the antioxidant activity and phenolic compounds of ecuadorian red dacca bananaPublication . Tuárez-García, Diego Armando; Galván-Gámez, Hugo; Erazo Solórzano, Cyntia Yadira; Edison Zambrano, Carlos; Rodríguez Solana, Raquel; Pereira-Caro, Gema; Sánchez-Parra, Mónica; Moreno-Rojas, José M.; Ordóñez-Díaz, José L.The banana is a tropical fruit characterized by its composition of healthy and nutritional compounds. This fruit is part of traditional Ecuadorian gastronomy, being consumed in a wide variety of ways. In this context, unripe Red Dacca banana samples and those submitted to different traditional Ecuadorian heating treatments (boiling, roasting, and baking) were evaluated to profile their phenolic content by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) and the antioxidant activity by ORAC, ABTS, and DPPH assays. A total of sixty-eight phenolic compounds were identified or tentatively identified in raw banana and treated samples, highlighting the content in flavonoids (flavan-3-ols with 88.33% and flavonols with 3.24%) followed by the hydroxybenzoic acid family (5.44%) in raw banana samples. The total phenolic compound content significantly decreased for all the elaborations evaluated, specifically from 442.12 mg/100 g DW in fresh bananas to 338.60 mg/100 g DW in boiled (23.41%), 243.63 mg/100 g DW in roasted (44.90%), and 109.85 mg/100 g DW in baked samples (75.15%). Flavan-3-ols and flavonols were the phenolic groups most affected by the heating treatments, while flavanones and hydroxybenzoic acids showed higher stability against the heating treatments, especially the boiled and roasted samples. In general, the decrease in phenolic compounds corresponded with a decline in antioxidant activity, evaluated by different methods, especially in baked samples. The results obtained from PCA studies confirmed that the impact of heating on the composition of some phenolic compounds was different depending on the technique used. In general, the heating processes applied to the banana samples induced phytochemical modifications. Even so, they remain an important source of bioactive compounds for consumers.
- Quality parameters and lipid composition of oil extracted from spent coffee grounds: A promising alternative to vegetable oils used for consumption and cosmetic purposesPublication . Sakouhi, Faouzi; Saadi, Chaima; Omrani, Ikbel; Boukhchina, Sadok; Rodríguez Solana, RaquelCoffee grounds are the most commonly generated daily waste in the world, raising numerous questions regarding their proper management and their environmental impact. The present study focuses on the physical and chemical characterization of oil extracted from spent coffee grounds (SCG), with the aim of valorizing this by-product as a potential source for oil production. The results obtained from the analysis of SCG oil were also compared to those of some edible oils (soybean, corn, and sunflower oils) and cosmetic oils (lentisc, sweet almond, and castor oils). The results revealed that spent coffee waste yielded an important amount of oil, specifically 17.19%, as compared to corn (4.31%) and soybean (19.52%) seeds. Regarding the fatty acids composition of SCG oil, eight components were identified, with a high percentage of polyunsaturated fatty acids accounting for more than 45% of total fatty acids. The phytosterols composition of SCG oil revealed the presence of seven components, with beta-sitosterol being the predominant one. The tocopherol analysis showed that SCG oil contained only alpha and beta isomers, with beta-tocopherol being the dominant form at over 68%. These findings accentuate the potential of spent coffee waste as a promising alternative for oil production and open up new applications for SCG oil, such as in the food industry, pharmaceutical applications, and cosmetics.Practical Application: Given the significant increase in the demand for vegetable oils, the oil industry has recently begun to explore new plant matrices, particularly those having low costs. SCG are the most commonly generated daily by-product in the world. The present investigation aims to characterize and valorize the oil extracted from SCG. The obtained results revealed the potential of SCG as a promising alternative for oil production. Consequently, valorizing spent coffee waste as a natural by-product for oil production can be an ideal solution to address numerous issues related to its proper management and its environmental impact. Hence, the oil industry can promote spent coffee waste, cheapest by-products, as a promising alternative for oil production. Moreover, the present investigation represents a commendable model of the circular economy since the remaining waste obtained after extracting lipids from the coffee grounds waste can be used as natural fertilizer rich in protein for plant development. In Tunisia, the annual quantity of spent coffee grounds (SCG) is estimated to reach 40 000 tons. In the current investigation, a Soxhlet extractor was used to extract oil from SCG. GC-MS and HPLC techniques were utilized to characterize the fatty acids, phytosterols, and tocopherols present in the SCG oil. The results obtained open up new applications for SCG oil. image
- Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueursPublication . Rodríguez Solana, Raquel; Esteves, Eduardo; Mansinhos, Inês; Gonçalves, Sandra; Perez-Santin, Efren; Galego, Ludovina; Romano, AnabelaBACKGROUND: Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (alpha-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. RESULTS: Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. CONCLUSION: These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. (c) 2020 Society of Chemical Industry
- Potential of bioactive compounds derived from underutilized fruit-bearing plants: a comprehensive reviewPublication . Kaur, Inderjeet; Sharma, Arun Dev; Samtiya, Mrinal; Pereira-Caro, Gema; Rodríguez Solana, Raquel; Dhewa, Tejpal; Moreno-Rojas, José ManuelIn nature, varieties of underutilized fruit-bearing plants are available and have remained underexploited for various reasons. However, the different parts of the plant, mainly the fruit, contributed considerably towards the sustainability of food as abundant sources of imperative phytochemical compounds and possess the potential for revenue generation and the conservation of ecological stability. Ethnobotanical information regarding underutilized plants was acquired from a literature exploration of diverse databases for instance Scopus, Google Scholar, and PubMed up to 2020 from research publications. This review article offers an inclusive summary of about 14 underutilized plants, which are supported through experimental evidence, either in vitro or else in vivo. Bioactive compounds such as the secondary plant metabolites phytochemicals and nutrients available in these underutilized plant parts, such as fruits, leaves, and bark, explain their potential applications in different kinds of industries including mainly those of food and pharmaceutical products. In this sense, the phytonutrient significance, biological activities, or possible mechanistic health-related aspects of these compounds are addressed in this review. Based on the accessible indication on the species' safety and pharmacology, we highlighted diverse ways wherein the therapeutic potential effects against different diseases of underutilized plant parts could be appropriately harnessed for probable incorporation into the country's healthcare structure. This study concluded that cited underutilized plants are an immense source of phytochemicals providing diverse antioxidant and other biological activities, viz: anti-inflammatory, antimicrobial, antioxidant, antidiabetic, chemopreventive, and antiallergic, and hence, they can be exploited as alternative sources of therapeutic bioactive compounds for various pharmaceutical applications.
- Elicitation improves rosmarinic acid content and antioxidant activity in Thymus lotocephalus shoot culturesPublication . Gonçalves, Sandra; Mansinhos, Inês; Rodríguez Solana, Raquel; Perez-Santin, Efren; Coelho, Natacha; Romano, AnabelaThymus lotocephalus G. Lopez & R. Morales is an aromatic species endemic to the south of Portugal with medicinal properties. The aim of this work was to evaluate the effect of elicitors, cytokinin, and different sucrose concentrations on chemical composition and antioxidant activity of extracts from in vitro regenerated shoots. Elicitors (YE: yeast extract, salicylic acid, and AgNO3) were added directly to the medium. Phytochemical analysis include evaluation of total phenolic (TPC), flavonoid (TFC), and rosmarinic acid (RAC) contents. The TPCs and TFCs were determined by Folin-Ciocalteu and aluminum chloride calorimetric assays, respectively. Rosmarinic acid (RA), the main compound found in the studied extracts, was quantified by liquid chromatography-photodiode array detector. Results showed that the cytokinin benzyladenine has an inhibitory effect on TPC, TFC and RAC, as well as on antioxidant activity. TPC was only significantly improved by the presence of YE (from 95.49 +/- 3.34 to 118.34 +/- 6.24 mg(GAE)/g(extract)) and TFCs were not affected by elicitation. The increase in sucrose concentration, from 2 to 4%, and the three elicitors tested, particularly YE, enhanced RACs (from 48.61 +/- 0.09 in the control medium to 78.57 +/- 0.99 mg/g(extract) in YE-elicited medium). In accordance with these results, the antioxidant activity measured by 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and ferric reducing antioxidant power assays was significantly greater in extracts from elicited shoots. Overall, the results obtained suggest that shoots of T. lotocephalus are a good source of antioxidant compounds and showed that the production of RA can be promoted by altering in vitro culture conditions.
- Monitoring changes in the volatile profile of ecuadorian cocoa during different steps in traditional on-farm processingPublication . Erazo Solorzano, Cyntia Yadira; Tuárez García, Diego Armando; Edison Zambrano, Carlos; Moreno-Rojas, José Manuel; Rodríguez Solana, RaquelThe present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC-MS. Aldehydes, alcohols and ketones were the compounds that mainly characterized the fresh cocoa. The main compounds formed during the anaerobic fermentation step were esters and acids, while in the aerobic fermentation step, an increase in ester-, aldehyde- and acid-type compounds was observed. Finally, after the drying step, a notable increase in the acid (i.e., acetic acid) content was the predominant trend. According to the genotypes, ETT103 presented high contents of terpenes, alcohols, aldehydes and ketones and low contents of unfavorable acid compounds. The CCN-51 and LR14 (Trinitarian) varieties stood out for their highest amounts in acids (i.e., acetic acid) at the end of primary processing. Finally, the Forastero cocoa beans were highlighted for their low acid and high trimethylpyrazine contents. According to the chemometric and Venn diagram analyses, ETT-103 was an interestingly high-aromatic-quality variety for cocoa gourmet preparations. The results also showed the need for good control of the processing steps (using prefermentative treatments, starter cultures, etc.) on Ecuadorian genotypes of Trinitarian origin.