Zobrazeno 1 - 10
of 64
pro vyhledávání: '"África Fernández-Prior"'
Autor:
África Fernández-Prior, Alejandra Bermúdez-Oria, Fátima Rubio-Senent, Álvaro Villanueva-Lazo, Juan Fernández-Bolaños, Guillermo Rodríguez-Gutiérrez
Publikováno v:
Foods, Vol 12, Iss 21, p 4023 (2023)
The pomace olive oil sector needs to improve its use of the main olive oil by-product, called alperujo, which is currently used mainly for combustion after extraction of pomace oil, with all the problems this process entails due to the high degree of
Externí odkaz:
https://doaj.org/article/7a85b531911c4c73bdcb2922315226e7
Autor:
Alejandra Bermúdez-Oria, María Luisa Castejón, África Fernández-Prior, Guillermo Rodríguez-Gutiérrez, Juan Fernández-Bolaños
Publikováno v:
Foods, Vol 12, Iss 22, p 4166 (2023)
The pectin from the cell walls of olive waste (alperujo) and apple, orange and strawberry fruits was extracted using choline chloride (ChCl) and the yield and chemical and structural compositions were compared to pectin extracted using citric acid (C
Externí odkaz:
https://doaj.org/article/dc4263aa62484f50bfb04ff0749fb590
Autor:
África Fernández-Prior, Juan Cubero Cardoso, Alejandra Bermúdez-Oria, Ángeles Trujillo Reyes, Juan Fernández-Bolaños, Guillermo Rodríguez-Gutiérrez
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1162 (2023)
The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher co
Externí odkaz:
https://doaj.org/article/b32f02199dff4c82a3ba252f135c440a
Autor:
África Fernández-Prior, Alejandra Bermúdez-Oria, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, Francisco López-Maestro, Guillermo Rodríguez-Gutiérrez
Publikováno v:
Molecules, Vol 27, Iss 23, p 8380 (2022)
The main by-product generated from the olive oil two-phase extraction system, or alperujo, is undoubtedly a rich source of bioactive components, among which phenolics are one of the most important. The evolution of four of its main phenolics: hydroxy
Externí odkaz:
https://doaj.org/article/bcf65c4b08844bbfa501dd35f5382c9d
Autor:
Abdessalem Mrabet, Ana Jiménez-Araujo, África Fernández-Prior, Alejandra Bermúdez-Oria, Juan Fernández-Bolaños, Marianne Sindic, Guillermo Rodríguez-Gutiérrez
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 1914 (2022)
The growing interest in natural compounds is helping to improve the management of agro-industrial by-products such as the date seed as sources of such compounds. In this work, the application of a hydrothermal treatment at 160 and 180 °C for 60 min
Externí odkaz:
https://doaj.org/article/dde755410fc94888ac180cb36ef7aba5
Autor:
María Dolores Rodríguez-Pérez, Juan Antonio López-Villodres, María Monsalud Arrebola, Esther Martín-Aurioles, África Fernández-Prior, Alejandra Bermúdez-Oria, María Carmen Ríos, José Pedro De La Cruz, José Antonio González-Correa
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1783 (2021)
The aim of this study was to determine whether hydroxytyrosol administration prevented kidney damage in an experimental model of type 1 diabetes mellitus in rats. Hydroxytyrosol was administered to streptozotocin-diabetic rats: 1 and 5 mg/kg/day p.o.
Externí odkaz:
https://doaj.org/article/b08b9c23e6194fb8abfcbdfb40ea79c8
Autor:
Alejandra Bermúdez-Oria, Elisa Rodríguez-Juan, Guillermo Rodríguez-Gutiérrez, África Fernández-Prior, Juan Fernández-Bolaños
Publikováno v:
Antioxidants, Vol 10, Iss 12, p 1858 (2021)
The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resul
Externí odkaz:
https://doaj.org/article/dd78643e8a1f4279a66aa60640b03021
Autor:
Ander Arando Arbulu, Francisco Javier Navas González, Alejandra Bermúdez-Oria, Juan Vicente Delgado Bermejo, África Fernández-Prior, Antonio González Ariza, Jose Manuel León Jurado, Carlos Carmelo Pérez-Marín
Publikováno v:
Animals, Vol 11, Iss 7, p 2032 (2021)
The present study evaluates the effect of olive oil-derived antioxidants, hydroxytyrosol (HT) and 3,4-dihydroxyphenylglycol (DHPG), on cryopreserved caprine sperm using Bayesian inference of ANOVA. For this proposal, sperm was collected, pooled and d
Externí odkaz:
https://doaj.org/article/09d3ffe20a624fa68414a9bc62c549c8
Autor:
Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Alejandro Rodríguez, Fernando Pérez-Rodríguez, África Fernández-Prior, Antonio Rosal, Elena Carrasco
Publikováno v:
Foods, Vol 10, Iss 5, p 966 (2021)
Olea europaea L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction
Externí odkaz:
https://doaj.org/article/5064f9d5e5214cf3847090bed9242952
Autor:
África Fernández-Prior, Alejandra Bermúdez-Oria, María del Carmen Millán-Linares, Juan Fernández-Bolaños, Juan Antonio Espejo-Calvo, Guillermo Rodríguez-Gutiérrez
Publikováno v:
Foods, Vol 10, Iss 2, p 227 (2021)
New liquid effluents based on the use of acetic acid in the table olive industry make it easier to extract bioactive compounds to be used for food, cosmetic, and pharmaceutical purposes. The use of water acidified with acetic acid or in brine with or
Externí odkaz:
https://doaj.org/article/d894bec648be41649863eea8ca1152f8