Papers by Jacinta Collado
Journal of the Science of Food and Agriculture, 2020
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Pistachio (Pistacia vera L.) is a drought-tolerant specie grown under the semiarid conditions of ... more Pistachio (Pistacia vera L.) is a drought-tolerant specie grown under the semiarid conditions of the Mediterranean basin. For this reason, it is essential to make an exhaustive quantification of yield and quality benefits of the kernels because the regulated deficit irrigation will allow significant water savings with a minimum impact on yield, while improving kernel quality. The goal of this scientific work was the study of the influence of the rootstock, water deficit during pit hardening and kernel roasting on pistachio (Pistacia vera, cv. Kerman) fruit yield, fruit size, and kernel content of fatty acids, phytoprostanes (PhytoPs) and phytofurans (PhytoFs) for the first time. Water stress during pit hardening did not affect the pistachio yield. The kernels cultivar showed a lower oleic acid and a higher linoleic acid contents than those found for other cultivars. Kernels from plants grafted on the studied rootstocks showed very interesting characteristics. P. integerrima led to the highest percentage of monounsaturated fatty acids. Regarding the plant oxylipins, P. terebinthus led to the highest contents of PhytoPs and PhytoFs (1260 ng/100g and 16.2 ng/100g, respectively). In addition, nuts from trees cultivated under intermediate water deficit during pit hardening showed increased contents of the 9-series of F1-phytoprostanes and ent-16(RS)-9-epi-ST-Δ14-10-phytofuran. However, roasting of pistachios led to PhytoPs degradation. Therefore, plant cultivar, deficit irrigation, rootstock, and roasting must be considered to enhance biosynthesis of these secondary metabolites. New tools using agricultural strategies to produce hydroSOS pistachios have been opened thanks to the biological properties of these prostaglandins-like compounds linking agriculture, nutrition and food science technology for further research initiatives.
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We investigated the effect on melon fruits of "fish water" alone or in combination with... more We investigated the effect on melon fruits of "fish water" alone or in combination with a supplement of synthetic fertilizers in the nutrient solution or foliar application of Ca(NO3)2. These treatments were compared with traditional soilless system with synthetic fertilizers and no re-use of the nutrient solution. The results show that the treatments with recirculation of fish water, and with the foliar supplement, yielded fruits of greater weight and size, but with reduced lightness and lower concentrations of proteins, NO3-, K+ and total amino acids. The supply of synthetic nutrients to the roots or leaves caused a reduction in the sugar concentrations and the antioxidant activity of these fruits. The use of fish water (alone or with an amendment) increased spermine and putrescine with respect to the traditional soilless crop management. The results for these bioactive compounds in melon should be considered for the maintenance of health with age.
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Food Chemistry, 2015
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Macedonian Journal of Chemistry and Chemical Engineering
Jujube yield and fruit characteristics can be clearly modified by water deficit imposed during fr... more Jujube yield and fruit characteristics can be clearly modified by water deficit imposed during fruit maturation. One essential (cystine (Cys-cys)) and seven non-essential (4-hydroxyproline (p-Hyp), α-aminoadipic acid (AADA), ornithine (orn), β-aminoisobutyric acid (BAIB), α-amino-n-butyric acid (AABA), cystathionine (Cysta), and homocystine (Hcys-cys)) amino acids were identified for the first time. Fruits from plants exposed to moderate water deficit during the maturation stage (T1) initiated the ripening phase earlier than control (T0) fruits and had an improved eating quality. Fruits subjected to severe water deficit (T2) showed changes in their physical characteristics and reached a more advanced degree of ripening than T0 and T1 fruits, with not only most of the fruit chemical characteristics that determine taste being improved but also the nutritional value. The decrease in the asparagine (Asn) content of the fruit as a result of severe water deficit is a positive aspect, whic...
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Journal of Agricultural and Food Chemistry, 2015
Phytoprostanes, autoxidation products of α-linolenic acid, have been studied in several plant spe... more Phytoprostanes, autoxidation products of α-linolenic acid, have been studied in several plant species, but information regarding the natural occurrence of this large family of biologically active oxidized lipids in macroalgae is still scarce. In this work, the free phytoprostane composition of 24 macroalgae species belonging to Chlorophyta, Phaeophyta, and Rhodophyta was determined through a recently validated UHPLC-QqQ-MS/MS method. The phytoprostane profiles varied greatly among all samples, F1t-phytoprostanes and L1-phytoprostanes being the predominant and minor classes, respectively. No correlation between the amounts of α-linolenic acid in alga material and phytoprostane content was found. Therefore, it was hypothesized that the observed variability could be species-specific or result from interspecific interactions. This study provides new insight about the occurrence of phytoprostanes in macroalgae and opens doors for future exploitation of these marine photosynthetic organisms as sources of potentially bioactive oxylipins, encouraging their incorporation in food products and nutraceutical and pharmaceutical preparations for human health.
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Lipid Technology, 2015
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Journal of the Science of Food and Agriculture, 2015
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Journal of agricultural and food chemistry, Jan 31, 2015
No previous information exists on the effects of water deficit on the phytoprostanes (PhytoPs) co... more No previous information exists on the effects of water deficit on the phytoprostanes (PhytoPs) content in extra virgin olive oil from fruits of mature olive (Olea europaea L., cv Cornicabra) trees during pit hardening. PhytoPs profile in extra virgin olive oil was characterized by the presence of 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP, 9-epi-9-D1t-PhytoP, 9-D1t-PhytoP, 16-B1-PhytoP + ent-16-B1-PhytoP and 9-L1-PhytoP + ent-9-L1-PhytoP. The qualitative and quantitative differences in PhytoPs content respect to those reported by other authors indicate a decisive effect of cultivar, oil extraction technology and/or the storage conditions prone to autoxidation. The pit hardening period was critical for extra virgin olive oil composition because water deficit enhanced the PhytoPs content, with the concomitant potential beneficial aspects on human health. From a physiological and agronomical point of view, 9-F1t-PhytoP, 9-epi-9-F1t-PhytoP and 16-B1-PhytoP + ent-16-B1-PhytoP could be considered a...
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Plant foods for human nutrition (Dordrecht, Netherlands), Jan 5, 2015
The fermentation of fruit produces significant changes in their nutritional composition. An orang... more The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the or...
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Food Research International, 2014
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Journal of the Science of Food and Agriculture, 2013
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Journal of the Science of Food and Agriculture, 2014
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Journal of Agricultural and Food Chemistry, 2013
No information exists on the proanthocyanidin content of pear-jujube (Ziziphus jujuba Mill) fruit... more No information exists on the proanthocyanidin content of pear-jujube (Ziziphus jujuba Mill) fruit, their polymeric types and sizes, and their self-aggregation, or on the effect of different water deficit levels during the fruit maturation period on these compounds. Two trimers, two tetramers, and six B type procyanidin pentamers were identified and quantified for the first time. Water deficit increased the content of procyanidins of low molecular mass, improving their potential bioavailability and possible physiological effects on human health. The tendency of procyanidins to self-aggregate was similar in the edible portion and pit, and was not affected by water deficit. The procyanidin content of fruit from well watered trees increased during domestic cold storage, whereas the fruits from trees suffering severe water stress lost some of their procyanidin content.
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Food Chemistry, 2013
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Agricultural and Forest Meteorology, 2014
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Papers by Jacinta Collado