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6 results on '"Nallely Nuncio-Jáuregui"'

1. Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds

Author

Pilar Legua, María Ángeles Forner-Giner, Nallely Nuncio-Jáuregui, and Francisca Hernández

Subjects
Punica granatum L., Antioxidant activity, Phenolic profile, Anthocyanins, Organic acids, Colour, Nutrition. Foods and food supply, TX341-641
Abstract

The chemical composition of 19 pomegranate cultivars was analysed to demonstrate the wide diversity among pomegranate juices. The individual phenolic compounds and anthocyanins were measured by HPLC-DAD-MS/MS-ESI. The antioxidant activity, total phenolics, organic acid, sugar profile and colour were also measured. Ten phenolic compounds (mainly hydrolysable tannins and ellagic acid derivatives) and six anthocyanins (especially cyanidin 3-O-diglucoside and cyanidin 3,5-O-diglucoside) were identified and quantified. Cultivars HIZ and WOND had the highest a* (6.50 and 6.52, respectively) value which corresponded to the highest total concentration of anthocyanins (259 and 217 µM of cyanidin 3-O-glucoside, respectively) and antioxidant activity in the hydrophilic fraction (172 and 149 mg eq Trolox/100 mL, respectively). Total phenolic content ranged from 90 to 145 mg GAE/100 mL. The WOND cultivar presented the highest values in total organic acids (3.09 g/100 mL) and ME13 cultivar in sugars (15.3 g/100 mL).

Published
2016
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2. Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates

Author

Nallely Nuncio-Jáuregui, Paulina Nowicka, Sandra Munera-Picazo, Francisca Hernández, Ángel A. Carbonell-Barrachina, and Aneta Wojdyło

Subjects
Pomegranate, LC–MS analysis, Ellagic acid, Antioxidant properties, Nutrition. Foods and food supply, TX341-641
Abstract

Major derivatives of ellagic acid and antioxidant properties of 9 Spanish pomegranate cultivars were studied at two development stages: thinning and ripening. A total of 35 major derivatives of ellagic acid were identified by LC-PDA–QTOF/MS and quantified by UPLC-PDA methods; however, only 7 of them were found simultaneously in thinning and ripe fruits. The total content of derivatives of ellagic acid was higher in thinning fruits (3521–18,236 mg 100 g−1 dry matter, dm) than in ripe fruits (608–2905 mg 100 g−1 dm). Ripe fruits had lower values of the antioxidant activities than thinning fruits. In general, sour–sweet cultivars (PTO8 cultivar) had the highest value of derivatives of ellagic acid and antioxidant properties in pomegranates fruits. Experimental results clearly proved the potential of thinning pomegranate fruits for its use as supplement in food, pharmaceutical and cosmetics industries.

Published
2015
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3. Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds

Author

Francisca Hernández, Pilar Legua, María Ángeles Forner-Giner, and Nallely Nuncio-Jáuregui

Subjects
Antioxidant, medicine.medical_treatment, Cyanidin, Medicine (miscellaneous), Colour, Anthocyanins, chemistry.chemical_compound, 0404 agricultural biotechnology, Glucoside, Antioxidant activity, Organic acids, medicine, Organic chemistry, TX341-641, Food science, Sugar, Punica granatum L, chemistry.chemical_classification, Nutrition and Dietetics, Phenolic profile, Nutrition. Foods and food supply, 04 agricultural and veterinary sciences, 040401 food science, chemistry, Polyphenol, Trolox, Food Science, Ellagic acid, Organic acid
Abstract

The chemical composition of 19 pomegranate cultivars was analysed to demonstrate the wide diversity among pomegranate juices. The individual phenolic compounds and anthocyanins were measured by HPLC-DAD-MS/MS-ESI. The antioxidant activity, total phenolics, organic acid, sugar profile and colour were also measured. Ten phenolic compounds (mainly hydrolysable tannins and ellagic acid derivatives) and six anthocyanins (especially cyanidin 3- O -diglucoside and cyanidin 3,5- O -diglucoside) were identified and quantified. Cultivars HIZ and WOND had the highest a * (6.50 and 6.52, respectively) value which corresponded to the highest total concentration of anthocyanins (259 and 217 µM of cyanidin 3- O -glucoside, respectively) and antioxidant activity in the hydrophilic fraction (172 and 149 mg eq Trolox/100 mL, respectively). Total phenolic content ranged from 90 to 145 mg GAE/100 mL. The WOND cultivar presented the highest values in total organic acids (3.09 g/100 mL) and ME13 cultivar in sugars (15.3 g/100 mL).

Published
2016

4. Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates

Author

Ángel A. Carbonell-Barrachina, Paulina Nowicka, Nallely Nuncio-Jáuregui, Aneta Wojdyło, Francisca Hernández, Sandra Munera-Picazo, Departamentos de la UMH::Tecnología Agroalimentaria, and Departamentos de la UMH::Producción Vegetal y Microbiología

Subjects
Ellagic acid, Antioxidant, LC–MS analysis, medicine.medical_treatment, Antioxidant properties, Medicine (miscellaneous), Pomegranate, LC-MS analysis, chemistry.chemical_compound, ellagic acid, Botany, medicine, Dry matter, TX341-641, Food science, Cultivar, Nutrition and Dietetics, Thinning, Chemistry, Nutrition. Foods and food supply, food and beverages, Ripening, antioxidant properties, 63 - Agricultura. Silvicultura. Zootecnia. Caza. Pesca [CDU], Food Science
Abstract

Major derivatives of ellagic acid and antioxidant properties of 9 Spanish pomegranate cultivars were studied at two development stages: thinning and ripening. A total of 35 major derivatives of ellagic acid were identified by LC-PDA–QTOF/MS and quantified by UPLC-PDA methods; however, only 7 of them were found simultaneously in thinning and ripe fruits. The total content of derivatives of ellagic acid was higher in thinning fruits (3521–18,236 mg 100 g−1 dry matter, dm) than in ripe fruits (608–2905 mg 100 g−1 dm). Ripe fruits had lower values of the antioxidant activities than thinning fruits. In general, sour–sweet cultivars (PTO8 cultivar) had the highest value of derivatives of ellagic acid and antioxidant properties in pomegranates fruits. Experimental results clearly proved the potential of thinning pomegranate fruits for its use as supplement in food, pharmaceutical and cosmetics industries.

Published
2015

5. List of Contributors

Author

Kjersti Aaby, Nissreen Abu-Ghannam, Alfredo Aires, Christine Alewell, Domingos P.F. Almeida, Sergio Almonacid, Muhammad H. Al-u’datt, José María Fuentes Alventosa, Rita C. Alves, Edna Regina Amante, Ana L. Amaro, Carmen Ancín-Azpilicueta, Seval Andiç, Monica Anese, Metin Atamer, Milica Atanacković, Vibe Bach, K. Balaswamy, Gustavo Barbosa-Cánovas, Leonard N. Bell, Nacer Bellaloui, M. Benlloch-Tinoco, Daniela Bermúdez-Aguirre, Chiranjib Bhattacharjee, Mandana Bimakr, Gry Aletta Bjørlykke, Raffaella Boggia, Jessie Bong, Gökhan Boran, Dimitrios Boskou, Aldo Bottino, Joyce Irene Boye, Susan Brewer, Leon Brimer, Nigel Brunton, Karolina Brkić Bubola, Sandy Van Buggenhout, Britt Burton-Freeman, Joselyn Bustamante, Gustavo R. Bustillo Armendáriz, Mónica Calderón-Santiago, Ángel Calín-Sánchez, M.M. Camacho, Ángel A. Carbonell-Barrachina, Clarita Olvera Carranza, J. Carranza-Concha, Susana Casal, Anoma Chandrasekara, Yudou Cheng, Hao Cheng, Morten Rahr Clausen, Antonio Comite, Anna Concollato, Julia P. Coppin, Ma Luisa Fernández-de Córdova, Rebeca Cruz, Raimondo Cubadda, Sara Cunha, Jelena Cvejić, Malgorzata R. Cyran, Ranjana Das, Bidyut C. Deka, Maria Teresa Díaz, Stephen O. Duke, Merete Edelenbos, Indika Edirisinghe, Ines Eichholz, Liam Fearnley, Katarzyna Felisiak, Angela Ávila Fernandez, Estrella Fernández-García, Alessandra Fratianni, María J. Frutos-Fernández, Ali Ganjloo, Hugo S. Garcia, Jasminka Giacometti, Encarnación Goicoechea, Julio Gómez-Cordón, Bernard A. Goodman, David R. Greenwood, Junfeng Guan, Manisha Guha, María D. Guillén, Kehau A. Hagiwara, Jingang He, Marc Hendrickx, Paul A. Henschke, Kan-Nian Hu, Muqiang Hu, J.-H. Huang, Susanne Huyskens-Keil, Vilma Hysenaj, Jörg Ilgen, Gunter Ilgen, Jacek Jaczynski, Amit Kumar Jaiswal, Slavica Mazor Jolić, Djuro Josić, H. Rodolfo Juliani, T. Jyothirmayi, Dipankar Kalita, M.S.L. Karuna, Sefat E. Khuda, Griet Knockaert, Anastasios Koidis, Olivera Koprivnjak, Bjørn Olav Kvamme, Lien Lemmens, Jørgen Lerfall, Limei Li, Ann Van Loey, Kerry M. Loomes, Leticia X. Lopez-Martinez, Agustín López-Munguía, M.D. Luque de Castro, Zhen Ma, Charu Lata Mahanta, N.G. Malleshi, S. Mandal, O. Martín-Belloso, N. Martínez-Navarrete, Claudio Medana, Alemu Mengistu, Seyed Hossein Mirdehghan, Simone Morais, J.M. Moreno-Rojas, Bożena Muszyńska, A. Nath, Simón Navarro, Ginés Navarro, S.V. Ngachan, Rodrigo Nieto-Rojo, Nallely Nuncio-Jáuregui, Manuel Núñez, I. Odriozola-Serrano, Ana Oliveira, M. Beatriz P.P. Oliveira, Rolf Erik Olsen, G. Oms-Oliu, Gianfranco Panfili, Violeta Pardío-Sedas, Pedro M Pérez-Juan, Pier Giorgio Peiretti, Antonio José Pérez-López, Gabriel Pérez-Lucas, Antonia Picón, Marlene Pinto, P.G. Prabhakara Rao, I. Pradas-Baena, R.B.N. Prasad, Isak S. Pretorius, João Gustavo Provesi, Taha M. Rababah, Russly A. Rahman, Prasad Rallabhandi, Kulathooran Ramalakshmi, Lingamallu Jagan Mohan Rao, Ashish Rawson, Krishna N. Reddy, Siv Fagertun Remberg, Isabel Revilla, Ana Rivas-Cañedo, Sascha Rohn, José Manuel Moreno Rojas, Antonio Ruiz-Medina, Shyam S. Sablani, null Tuba Şanlı, Carla S.P. Santos, Mohammad Sayyari, Ralf C. Schlothauer, null Ebru Şenel, María Serrano, Fereidoon Shahidi, Arun Sharma, Girdhari M. Sharma, Chengguo Shen, James E. Simon, Ricardo Simpson, R.K. Singh, Rekha S. Singhal, Erik Slinde, Cristina M.D. Soares, R. Soliva-Fortuny, Shangxin Song, Oddvin Sørheim, Yadahally N. Sreerama, Jonathan M. Stephens, Katarzyna Sułkowska-Ziaja, Weizheng Sun, Mariusz Szymczak, Ravi Kiran Tadapaneni, Reza Tahergorabi, Grzegorz Tokarczyk, Jyoti Tripathi, Apollinaire Tsopmo, Yusuf Tunçtürk, Daniel Valero, Prasad S. Variyar, Laura Vázquez-Araújo, Nuria Vela, Mar Vilanova, Liyuan Wang, Yanxia Wang, Kang Wei, Kristina M. Williams, Anthony D. Wright, Qingli Wu, Hongmei Xiao, Chahan Yeretzian, Andrea Martínez-Yusta, Haifeng Zhao, Mouming Zhao, Feibai Zhou, Shuo Zhou, and Paola Zunin

Published
2015
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6. Processing Pomegranates for Juice and Impact on Bioactive Components

Author

Nallely Nuncio-Jáuregui, Antonio J. Pérez-López, María J. Frutos-Fernández, Ángel A. Carbonell-Barrachina, Ángel Calín-Sánchez, and Laura Vázquez-Araújo

Subjects
Chemistry, food and beverages, Pasteurization, law.invention, Terpene, Antioxidant capacity, chemistry.chemical_compound, Horticulture, Preservation Technique, law, Aril, Phytochemical composition, Food science, Flavor, Ellagic acid
Abstract

Pomegranates are a well-known source of valuable substances with high antioxidant capacity. The manufacturing of pomegranate juices and their storage produce relevant changes on physical, chemical, and phytochemical composition of pomegranates. Pasteurization (thermal treatment) is the most popular preservation technique; however, new approaches (non-thermal ones), such as UV-C irradiation are being considered to produce high-quality food. Pomegranate juices have shown higher antioxidant capacity (∼ 20%) than squeezed arils due to the migration of phenolic compounds from the rind while pressing the fruits. The main compounds responsible for the antioxidant capacity of pomegranate juices are punicalagins, hydrolysable tannins, anthocyanins, and ellagic acid. In general, while processing punicalagins increased but ellagic acid decreased. Anthocyanins are associated to both fruit and juice color and antioxidant capacity, and their concentration decreases during processing. The flavor of pomegranates is characterized by esters, alcohols, and terpenes, while after juicing and pasteurization compounds such as furans and sesquiterpenes increase.

Published
2015
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