The Presence of Bioactive Compounds in European Eel () Skin: A Comparative Study with Edible Tissue.

The presence of bioactive compounds in European eel () skin was studied. Proximate and lipid class compositions and analysis of the fatty acid (FA) profile (individual FAs; FA groups, i.e.

Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series II.

Food processing has several different purposes [...

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut ( Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions.

The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with enormous potential for various aspects of health because of its nutritional qualities.

Deep Eutectic Solvents as a Green Tool for the Extraction of Bioactive Phenolic Compounds from Avocado Peels.

Avocado peels are the main agro-industrial residue generated during the avocado processing, being a rich source of bioactive compounds like phenolic compounds. The growing demand for more sustainable processes requires the development of new and effective methods for extracting bioactive compounds from industrial waste. Deep eutectic solvents (DESs) are a new sustainable alternative to toxic organic solvents due to their non-toxicity and biocompatibility.

Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels ( L.).

The different vegetable oils used in canned fish as a filling medium have a preserving effect and contribute to the palatability of the product. In this study, the colour of European eels and the filling medium (sunflower oil, olive oil or spicy olive oil) was measured at different steps of the canning process. The sensorial characteristics of canned eels packed in the different oils were also evaluated.

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage.

Due to their chemical composition and physicochemical characteristics, most foods are very perishable and are easily altered by physical, chemical and biological agents [...

Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium.

The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a decrease in titratable acidity and an increase in TBARS, antioxidant capacity, and vitamin E in the eel muscle. During sterilization, TBARS also increased significantly.

Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content of eels, relative to raw samples.

Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review.

Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference.

Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega).

Brassica spp. are good sources of bioactive substances, which are known to have beneficial health effects. The objective of this work was to evaluate the effect of different cooking methods (boiling, steaming, microwaving, pressure cooking and vacuum cooking) on the antioxidant capacity and on the flavonoid, organic acid and mineral contents of Galega kale.

Oxidation of edible animal fats. Comparison of the performance of different quantification methods and of a proposed new semi-objective colour scale-based method.

The agreement among the results determined for the main parameters used in the evaluation of the fat auto-oxidation was investigated in animal fats (butter fat, subcutaneous pig back-fat and subcutaneous ham fat). Also, graduated colour scales representing the colour change during storage/ripening were developed for the three types of fat, and the values read in these scales were correlated with the values observed for the different parameters indicating fat oxidation. In general good correlation among the values of the different parameters was observed (e.

Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage.

Extracts were obtained from molasses, a byproduct of the sugar industry, via a number of chromatographic steps. Their antioxidant capacity was studied, including the inhibitory effect upon DNA oxidative damage; the phenolic compound profile thereof was ascertained as well. Two extracts exhibited significant antioxidant features, expressed by their capacity to decolorize ABTS radical cation and to scavenge hydroxyl free radicals (via deoxyribose assay).

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

The content of nine biogenic amines (agmatine, tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine) was determined throughout the manufacture of dry-cured lacón, a traditional dry-salted and ripened meat product made in the north-west of Spain from the fore leg of the pig following a similar process to that of dry-cured ham. The effect of the use of additives (glucose, sodium nitrite, sodium nitrate, sodium ascorbate and sodium citrate) on the biogenic amine content during manufacture was also studied. Tryptamine and spermine were the main biogenic amines in fresh meat, while tryptamine and cadaverine were the most abundant at the end of the manufacturing process.

The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity.

'Arnoia' peppers (Capsicum annuum L. var. annuum cv.

Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment.

The influence of temperature (10 to 50 degrees C), initial pH (4.0 to 6.0) and sodium chloride concentration (0.

The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).

Morrón pepper of 'Fresno de la Vega' (Capsicum annuum L.) is a big sweet variety cultivated in the province of León (northwestern Spain). Changes in vitamin C content of this variety of pepper as a function of ripeness, storage and different preservation systems were studied.