Person: Iriondo De Hond, Amaia
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First Name
Amaia
Last Name
Iriondo De Hond
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Nutrición y Ciencia de los Alimentos
Area
Nutrición y Bromatología
Identifiers
4 results
Search Results
Now showing 1 - 4 of 4
Item Validation of coffee by-products as novel food ingredients(Innovative Food Science and Emerging Technologies, 2018) Iriondo De Hond, Amaia; San Andrés Larrea, Manuel Ignacio; Sánchez-Fortún Rodríguez, Sebastián; Aparicio García, Natalia; Fernández-Gómez, Beatriz; Guisantes-Batán, Eduardo; Velázquez Escobar, Francisco; Blanch, Gracia Patricia; Castillo, María Dolores delThis research aimed to validate coffee husk, parchment and silverskin as new health-promoting food ingredients. Characterization of the novel ingredients was carried out by Raman and infrared spectroscopy and analysis of total phenolic compounds, chlorogenic acid, caffeine and dietary fiber. Antioxidant properties of the novel ingredients were tested by ABTS and intracellular ROS formation in HepG2 cells. Pesticides, mycotoxins, acrylamide and acute toxicity experiments following OECD Test Guidelines 425 were performed to assess the food safety of extracts, solid residues and raw materials. Husk and silverskin are proposed as a source of two food ingredients: aqueous extracts enriched in phytochemicals and antioxidant dietary fiber while parchment is proposed as a natural source of antioxidant dietary fiber. No lesions were found in selected isolated vital organs from treated animals. Coffee by-products can be converted into safe food ingredients allowing a whole food waste recovery. Analyses of contaminants are essential for achieving this goal.Item Coffee Silverskin Extract: Nutritional Value, Safety and Effect on Key Biological Functions(Nutrients, 2019) Iriondo De Hond, Amaia; Rios, Maria Belen; Herrera, Teresa; Rodríguez Bertos, Antonio Manuel; Nuñez, Fernando; San Andrés Larrea, Manuel Ignacio; Sánchez-Fortún Rodríguez, Sebastián; del Castillo, Maria DoloresThis study aimed to complete the scientific basis for the validation of a coffee silverskin extract (CSE) as a novel food ingredient according to European legislation. Nutritional value, safety, effects on biochemical biomarkers and excretion of short chain fatty acids (SCFAs) in vivo of CSE were assessed. Proteins, amino acids, fat, fatty acids, fiber, simple sugars and micronutrients were analyzed. For the first time, toxicological and physiological effects were evaluated in vivo by a repeated-dose study in healthy Wistar rats. Hormone secretion, antioxidant (enzymatic and no-enzymatic) and anti-inflammatory biomarkers, and dietary fiber fermentability of CSE (analysis of SCFAs in feces) were studied in biological samples. This unique research confirms the feasibility of CSE as a human dietary supplement with several nutrition claims: “source of proteins (16%), potassium, magnesium, calcium and vitamin C, low in fat (0.44%) and high in fiber (22%)”. This is the first report demonstrating that its oral administration (1 g/kg) for 28 days is innocuous. Hormone secretion, antioxidant or anti-inflammatory biomarkers were not affected in heathy animals. Total SCFAs derived from CSE fiber fermentation were significantly higher (p < 0.05) in male treated rats compared to male control rats. All the new information pinpoints CSE as a natural, sustainable and safe food ingredient containing fermentable fiber able to produce SCFAs with beneficial effects on gut microbiota.Item Validation of coffee silverskin extract as a food ingredient by the analysis of cytotoxicity and genotoxicity(Food Research International journal, 2017) Iriondo De Hond, Amaia; Haza Duaso, Ana Isabel; Alicia Ávalos; María Dolores del Castillo; Morales Gómez, PalomaThe aim of the present study was to validate the food safety of CSE, by studying its effect on cytotoxicity (100–20000 μg/ml) and genotoxicity (10, 100 and 1000 μg/ml) and also to investigate its preventive potential (1, 10 and 100 μg/ml) against B(a)P induced DNA damage. Prior to analyses, the antioxidant capacity and the microbiological quality of CSE were tested. DNA damage (strand breaks and oxidized purines/pyrimidines) was evaluated by the alkaline single-cell gel electrophoresis or comet assay. HepG2 cells were pre-treated with CSE (1, 10 and 100 μg/ml) for 24 h followed by the addition of 100 μM B(a)P in presence of CSE for other 24 h. Detection of oxidized purines and pyrimidines was carried out using Formamidopyrimidine DNA glycosylase or Endonuclease III enzymes, respectively. Chlorogenic acid (CGA), the major antioxidant present in coffee, was used as a control. Treatment with 100 μM B(a)P significantly increased (p< 0.05) levels of DNA strand breaks and oxidized purine and pyrimidine bases. Treatment of HepG2 cells with CSE did not induce either cytotoxicity or genotoxicity. CSE significantly inhibited (p< 0.05) genotoxicity induced by B(a)P and the observed effect may be associated to its antioxidant capacity. CGA alone at the concentration present in CSE was effective against B(a)P. Thus, CGA seems to be a contributor to the preventive effect of CSE against B(a)P induced DNA damage in HepG2 cells. In conclusion, CSE presents potential as a natural sustainable chemoprotective agent against the chemical carcinogen B(a)P.Item Bioaccesibility, Metabolism, and Excretion of Lipids Composing Spent Coffee Grounds(Nutrients, 2019) Iriondo De Hond, Amaia; Cornejo, Fresia Santillan; Fernandez-Gomez, Beatriz; Vera, Gema; Guisantes-Batan, Eduardo; Gómez Alonso, Sergio; San Andrés Larrea, Manuel Ignacio; Sánchez-Fortún Rodríguez, Sebastián; Lopez-Gomez, Laura; Uranga, Jose Antonio; Abalo, Raquel; del Castillo, Maria DoloresThe bioaccessibility, metabolism, and excretion of lipids composing spent coffee grounds (SCGs) were investigated. An analysis of mycotoxins and an acute toxicity study in rats were performed for safety evaluation. Total fat, fatty acids, and diterpenes (cafestol and kahweol) were determined in SCGs and their digests obtained in vitro. A pilot repeated intake study was carried out in Wistar rats using a dose of 1 g SCGs/kg b.w. for 28 days. Fat metabolism was evaluated by analysis of total fat, cholesterol, and histology in liver. The dietary fiber effect of SCGs was measured radiographically. The absence of mycotoxins and toxicity was reported in SCGs. A total of 77% of unsaturated fatty acids and low amounts of kahweol (7.09 µg/g) and cafestol (414.39 µg/g) were bioaccessible after in vitro digestion. A significantly lower (p < 0.1) accumulation of lipids in the liver and a higher excretion of these in feces was found in rats treated with SCGs for 28 days. No lipid droplets or liver damage were observed by histology. SCGs acutely accelerated intestinal motility in rats. SCGs might be considered a sustainable, safe, and healthy food ingredient with potential for preventing hepatic steatosis due to their effect as dietary fiber with a high fat-holding capacity.