Papers by Maria-paz Romero
Journal of the American Society of Brewing Chemists
Food & Function
This review details the first comprehensive overview of new hybrid red-fleshed apples, mainly foc... more This review details the first comprehensive overview of new hybrid red-fleshed apples, mainly focusing on their (poly)phenolic composition, the effect of processing, the (poly)phenolic bioavailability and the biological effects.
The data reported in the dataset refers to accumulation of dry matter, β-glucans, arabinoxylans, ... more The data reported in the dataset refers to accumulation of dry matter, β-glucans, arabinoxylans, phenolic compounds and antioxidant capacity in the course of grain filling for four barley genotypes under two contrasting temperatures.
Vitis: Journal of Grapevine Research, 2016
This study investigated the uptake and distribution in grape tissues of the micronutrients copper... more This study investigated the uptake and distribution in grape tissues of the micronutrients copper (Cu), zinc (Zn) and manganese (Mn), in a 16 year-old 'Cabernet Sauvignon' vineyard and their relationship with soil characteristics and management. The analysis was carried out in two plots with differences in vigour, grown in a calcareous soil. Two different management treatments (with and without leaf thinning after bloom) were applied in each plot. Partitioning and distribution of micronutrients (Cu, Zn and Mn) in petiole, seeds skin and flesh were evaluated from veraison to harvest. The relationship between micronutrients and grape parameters such as pH, total acidity and berry weight were also evaluated. Differences in nutrient concentration were found between the areas with differences in vigour, but concentration in petiole did not present good correlation with the soil fraction extracted with CaCl2+DTPA+Trietanolamine. The results showed that micronutrient concentration...
Molecular Nutrition & Food Research, 2021
IntroductionIt has been reported that the phenolic metabolite 3′‐methoxycinnamic acid‐4′‐sulfate ... more IntroductionIt has been reported that the phenolic metabolite 3′‐methoxycinnamic acid‐4′‐sulfate generated from 5‐O‐caffeoylquinic acid may have potential benefits in human health. However, the variation in 3′‐ and 4′‐methylation of 3′,4′‐dihydroxycinnamic acid and its impact on the yield of this sulfate metabolite is unclear and has been poorly studied.Methods and ResultsTo address this aim, the excreted 3′‐methoxy and 4′‐methoxy metabolites in urine samples (24‐h) are determined in 14 volunteers after an acute intake of 80 g of red‐fleshed apple (RFA) or white‐fleshed apple (WFA). These methoxy metabolites are also determined in the same volunteers in a second acute intake after a 6‐week sustained consumption of the same products.ConclusionSeven 3′‐methoxy and seven 4′‐methoxy metabolites are determined, i.e., the free cinnamic and corresponding phenylpropanoic acid, plus their sulfate, glucuronide, and glycine conjugates. In only six volunteers, five females and one male, is 4′‐m...
Molecular Nutrition & Food Research, 2021
The present study aims to investigate the metabolic fate and the cardiometabolic effects of pheno... more The present study aims to investigate the metabolic fate and the cardiometabolic effects of phenolic compounds provided by a red‐fleshed apple variety biofortified in anthocyanins (ACN). Wistar rats are fed with high‐fat diet (HFD) to induce hypercholesterolemia and supplemented with red‐fleshed apple (HFD+R), white‐fleshed apple (HFD+W), or an ACN‐rich infusion from aronia fruit (HFD+A) providing matched content and profile of ACN. Plasma biochemical parameters, histological analysis, and phenol biological metabolites are determined. Plasma, urine, and feces show a significant increase of ACN metabolites after HFD+R and HFD+A, while flavan‐3‐ols are significantly increased after HFD+W and dihydrochalcones derivatives increased after both apples supplementation. A cardioprotective effect is observed after both apples and aronia infusion supplementation in the reduction of aortic thickness. The kidney function is improved after all supplementations and a decrease in insulin plasma co...
Scientific Reports, 2020
Hypertension is an independent and preventable risk factor for the development of cardiovascular ... more Hypertension is an independent and preventable risk factor for the development of cardiovascular diseases, however, little is known about the impact of gut microbiota composition in its development. We carried out comprehensive gut microbiota analysis and targeted metabolomics in a cross-sectional study of 29 non-treated hypertensive (HT) and 32 normotensive (NT) subjects. We determined fecal microbiota composition by 16S rRNA gene sequencing and bacterial functions by metagenomic analysis. The microbial metabolites analysed were short chain fatty acids (SCFA) both in plasma and feces, and trimethylamine N-oxide (TMAO) in plasma. The overall bacterial composition and diversity of bacterial community in the two groups were not significantly different. However, Ruminococcaceae NK4A214, Ruminococcaceae_UCG-010, Christensenellaceae_R-7, Faecalibacterium prausnitzii and Roseburia hominis were found to be significantly enriched in NT group, whereas, Bacteroides coprocola, Bacteroides pleb...
Agriculture, 2021
Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the heal... more Olive oil is an essential part of the so-called “Mediterranean diet”, purportedly one of the healthiest gastronomic traditions in the world. The wax content in olive oil is regulated under European Union directives, and it is used as a purity parameter for extra-virgin and virgin olive oils. The wax profile may also help the characterization of monovarietal olive oils. In this study, monovarietal oils were extracted from the fruits of nine native Spanish olive varieties (‘Arbequina’, ‘Argudell’, ‘Empeltre’, ‘Farga’, ‘Manzanilla’, ‘Marfil’, ‘Morrut’, ‘Picual’ and ‘Sevillenca’), and their chemical and sensory attributes were determined. Total wax content in oil was cultivar-dependent and ranged widely between 26 (‘Manzanilla’) and 144 mg kg−1 (‘Arbequina’), while it was negligible in ‘Picual’ oil. The wax ester fraction was comprised largely of phytol-containing diterpene esters, with phytyl vaccinate and phytyl arachidate being the most common components of this non-polar fraction in...
Journal of the American Society for Horticultural Science, 2006
The aim of this study was to monitor the pigment profile and chlorophyllase (Chlase) and lipoxyge... more The aim of this study was to monitor the pigment profile and chlorophyllase (Chlase) and lipoxygenase (Lox) activities of olive (Olea europaea L.) drupes during the development of the fruit from `Arbequina' and `Farga' in order to find better ways to characterize cultivars such as `Arbequina' that produce virgin olive oils that are highly appreciated in international markets. `Farga' was included as a comparative reference. The total pigment content in olive drupes from the two cultivars studied suffered a decrease when the maturation process began, the rate of chlorophyll degradation being more marked than that of the carotenoid pigment. Chlorophyllides a and b, cis-α-carotene, β-cryptoxanthin, and esterified xanthophylls were detected only in `Arbequina' fruit. The behavior of the Chlase and Lox activities in both cultivars was different. Chlase activity in olives from `Farga' was detected only at the end of the pit hardening period, but in the case of `Arb...
Molecular Nutrition & Food Research, 2018
ScopeThe application of dried blood spot (DBS) cards for the study in human blood of dietary poly... more ScopeThe application of dried blood spot (DBS) cards for the study in human blood of dietary polyphenol bioavailability has been poorly studied.Methods and resultsAn analytical method based on blood sampling with DBS cards combined with LC–MS/MS has been developed and validated. To test the method validation, the phenolic metabolites are determined in human blood and plasma obtained after an acute intake of a red‐fleshed apple snack in ten volunteers. Capillary blood by finger prick is compared to venous blood by venipuncture and whole blood is also compared to their corresponding venous plasma samples. Moreover, the venous plasma results using DBS cards are compared to those obtained by microElution solid phase extraction (µSPE). The main phenolic metabolites detected in blood and plasma samples are phloretin glucuronide, dihydroxyphenylpropionic acid sulphate, (methyl) catechol sulphate, catechol glucuronide, and hydroxyphenyl‐γ‐valerolactone glucuronide. No significant difference...
Journal of Functional Foods, 2016
Journal of Functional Foods, 2016
This study investigated and compared the absorption, metabolism, and subsequently, the tissue dis... more This study investigated and compared the absorption, metabolism, and subsequently, the tissue distribution and excretion of hydroxytyrosol (HT) administered either in its free form or through its naturally occurring esterified precursors, namely oleuropein (OLE) and its aglycone forms known as secoiridoids (SEC). Here, rats were fed a diet supplemented with the equivalent of 5 mg phenol/kg/day for 21 days and the HT metabolites in the gastrointestinal digesta (stomach, small intestine and caecum), plasma, urine and metabolic tissues (liver and kidney) were analysed. Compared to HT and SEC, OLE showed greater stability during digestion, and, consequently, the bioavailability based on the urine excretion of HT metabolites was higher. OLE, as a glycoside molecule, reached the colon unaltered generating more diverse microbial metabolites. In terms of bioavailability, findings suggest that OLE might be the most suitable precursor of HT for incorporation into foods or nutraceutical formulations.
Olives and Olive Oil in Health and Disease Prevention, 2010
Publisher Summary Maturity is one of the most important factors associated with the quality evalu... more Publisher Summary Maturity is one of the most important factors associated with the quality evaluation of fruits and vegetables. One of the attributes for judging maturity is the skin color. In general, during fruit ripening, the chlorophylls, which are present in all unripe fruit, break down following the transformation of chloroplasts into chromoplasts, and carotenogenesis takes over. The olive fruit, Olea europaea, a well-known and widespread species of the Oleaceae family, is a green, fleshy, edible drupe. During the ripening process, photosynthetic activity decreases and the concentrations of chloroplast pigments, chlorophylls and carotenoids, decrease progressively. At the end of the maturation process, the violet or purple color of the olive fruit is due to the formation of anthocyanins. The composition of the chlorophyll fraction of the olive fruit comprises chlorophylls a and b, and the carotenoids that typically accompany the chlorophylls in the chloroplast: lutein, β-carotene, violaxanthin, neoxanthin, and antheraxanthin. During the olive ripening, the skin color changes from green (G) at the beginning of the harvest period, light-green (LG), small reddish spots (SRS), turning color (TC), purple (P), to black (B) at the end of the harvest period. During the ripening process, the gradual disintegration of the chloroplasts involves the disappearance of the chloroplast pigments. At the beginning of the ripening period, when the olive drupe color turns from green to light green, chlorophylls a and b are the major pigments, decreasing during the process. This decrease of the chlorophylls is more marked than in the carotenoid fraction, although both pigment fractions reach similar concentration at the end of the ripening period (black stage).
Molecular Nutrition & Food Research, 2011
The distribution and accumulation of olive oil phenolic compounds in the body are topics lacked o... more The distribution and accumulation of olive oil phenolic compounds in the body are topics lacked of information. The aim of this study was to evaluate the bioavailability, metabolism and distribution of phenolic compounds from olive cake. Methods and results: The metabolism and distribution of phenolic compounds were examined by UPLC-MS/MS after an acute intake of a phenolic extract from olive cake, analyzing plasma and tissues (heart, brain, liver, kidney, spleen, testicle and thymus) 1, 2 and 4 h after ingestion using Wistar rats as the in vivo model. The results showed a wide distribution of phenolic compounds and their metabolites in the tissues, with a main detoxification route through the kidneys. Highlighting the quantification of the free forms of some phenolic compounds, such as oleuropein derivative in plasma (Cmax 4 h: 24 nmol/L) and brain (Cmax 2 h: 2.8 nmol/g), luteolin in kidney (Cmax 1 h: 0.04 nmol/g), testicle (Cmax 2 h: 0.07 nmol/g) and heart (Cmax 1 h: 0.47 nmol/g); and hydroxytyrosol in plasma (Cmax 2 h: 5.2 nmol/L), kidney (Cmax 4 h: 3.8 nmol/g) and testicle (Cmax 2 h: 2.7 nmol/g). Conclusion: After a single ingestion of olive oil phenolic compounds, these were absorbed, metabolized and distributed through the blood stream to practically all parts of the body, even across the blood-brain barrier.
Molecular Breeding, 2013
The food production and processing value chain is under pressure from all sides—increasing demand... more The food production and processing value chain is under pressure from all sides—increasing demand driven by a growing and more affluent population; dwindling resources caused by urbanization, land erosion, pollution and competing agriculture such as biofuels; and increasing constraints on production methods driven by consumers and regulators demanding higher quality, reduced chemical use, and most of all environmentally beneficial practices ‘from farm to fork’. This pressure can only be addressed by developing efficient and sustainable agricultural practices that are harmonized throughout the value chain, so that renewable resources can be exploited without damaging the environment. Bridges must, therefore, be built between the diverse areas within the food production and processing value chain, including bridges between different stages of production, between currently unlinked agronomic practices, and between the different levels and areas of research to achieve joined-up thinking within the industry, so that the wider impact of different technologies, practices and materials on productivity and sustainability is understood at the local, regional, national and global scales. In this article, we consider the challenges at different stages and levels of the value chain and how new technologies and strategies could be used to build bridges and achieve more sustainable food/feed production in the future.
Journal of Separation Science, 2010
In the analysis of biological samples, such as plasma or serum, the quantity of sample available ... more In the analysis of biological samples, such as plasma or serum, the quantity of sample available is a critical parameter in most cases. A good approach is the use of the microelution SPE (μSPE) plates as sample pre‐treatment technique in which the loaded sample volume is low. An off‐line μSPE and ultra‐performance LC‐ESI‐MS/MS (UPLC‐ESI‐MS/MS) method was developed and validated to determine procyanidins and anthocyanins in spiked plasma samples. The sample pre‐treatment μSPE allowed the simultaneous determination of procyanidins and anthocyanins from plasma by using a small sample volume (350 μL) and without an evaporation step previous to the chromatographic analysis. Moreover, the use of UPLC technique allowed to determine the studied compounds at low concentration levels in a short analysis time (12.5 min approximately). Then, the developed method was applied to determine the studied compounds, procyanidins and anthocyanins, and their metabolites in rat plasma samples. Previously...
Journal of Proteome Research, 2011
Journal of Food Science, 2006
ABSTRACT: A sensorial evaluation was carried out on the flavor of wheat bread using a test of co... more ABSTRACT: A sensorial evaluation was carried out on the flavor of wheat bread using a test of consumer acceptance for this type of product. The 5 samples evaluated corresponded to prebaked baguettes from the main brands marketed in Spain. At the same time, headspace analysis using a solid‐phase microextraction (SPME) method was used to assess the volatile components of the bread crumb as well as other components, such as salt, lactic acid, and total titratable acidity (TTA), which could affect the flavor. The results of the sensorial analysis indicate that there are no significant differences between the samples. Nevertheless, the content of volatile and nonvolatile compounds shows certain variations that correlate with the flavor scores. In general, the alcohol, ketone, and salt contents are considered positive, whereas the aldehyde and acid contents, including lactic acid, are considered negative. The main conclusions obtained were that for this type of bread, consumers tend to p...
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Papers by Maria-paz Romero