Person:
Morales Gómez, Patricia

First Name

Patricia

Last Name

Morales Gómez

URI

https://hdl.handle.net/20.500.14352/77481

Affiliation

Universidad Complutense de Madrid

Faculty / Institute

Farmacia

Department

Nutrición y Ciencia de los Alimentos

Area

Nutrición y Bromatología

Identifiers

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Now showing 1 - 10 of 37

Evolution of the nutritional composition of Hovenia dulcis Thunb. pseudofruit through maturation process
(Fruits, 2015) Maieves, Helayne Aparecida; Hoffmann Ribani, Rosemary; Morales Gómez, Patricia; Sánchez Mata, María De Cortes
Native to Asia, Hovenia dulcis Thunb. (Rhamnaceae), known as Japanese grape, is also found in central and southern America, southern Europe and North Africa. The fruit is a small capsule, attached to peduncle or pseudofruit, which, when mature, is the edible part. In order to increase knowledge about the potential of these pseudofruits as an alternative to other fruits available in the market, or as a new ingredient for the food industry, this study aimed to characterize the nutritional value of H. dulcis peduncles harvested at different stages of maturation. Materials and methods. Samples of H. dulcis pseudofruit were collected for five months, from an immature stage to a senescent one (Hd01, Hd02, Hd03, Hd04 and Hd05), in Curitiba, Parana, Brazil. Analysis of moisture, ash, minerals (Ca, Mg, Na, K, Fe, Cu, Mn and Zn), proteins, lipids, vitamin C, available carbohydrates, soluble sugars and dietary fiber (soluble and insoluble) were performed. Analysis of variance (ANOVA) followed by Duncan’s test were applied to the analytical results. Results and discussion. Soluble sugar content increased during maturation, probably due to starch hydrolysis and water loss. This product (Hd02 to Hd05) can be considered an interesting source of dietary fiber, according to Brazilian and European regulations. Total ash content increased during the development of these pseudofruits, due to the concentration of minerals, by reducing moisture in the mature product. Conclusion. Together with fibers, Cu, Ca and Mn were the most relevant dietary contributions of mature H. dulcis peduncles, being a good means to improve the nutritional quality of modern diets, requiring further investigation of their sensory and nutritional characteristics.
Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
(Nutrients, 2020) Ciudad Mulero, María; Barros, Lillian; Fernandes, Ângela; Ferreira, Isabel C.F.R.; Callejo, Mª Jesús; Matallana González, María Cruz; Fernández Ruiz, Virginia; Morales Gómez, Patricia; Carrillo Becerril, José María
Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.
Natural Sources of Food Colorants as Potential Substitutes for Artificial Additives
(2023) Vega N., Erika; Ciudad Mulero, María; Fernández Ruiz, Virginia; Lillian, Barros; Morales Gómez, Patricia
In recent years, the demand of healthier food products and products made with natural ingredients has increased overwhelmingly, led by the awareness of human beings of the influence of food on their health, as well as by the evidence of side effects generated by different ingredients such as some additives. This is the case for several artificial colorants, especially azo colorants, which have been related to the development of allergic reactions, attention deficit and hyperactivity disorder. All the above has focused the attention of researchers on obtaining colorants from natural sources that do not present a risk for consumption and, on the contrary, show biological activity. The most representative compounds that present colorant capacity found in nature are anthocyanins, anthraquinones, betalains, carotenoids and chlorophylls. Therefore, the present review summarizes research published in the last 15 years (2008–2023) in different databases (PubMed, Scopus, Web of Science and ScienceDirect) encompassing various natural sources of these colorant compounds, referring to their obtention, identification, some of the efforts made for improvements in their stability and their incorporation in different food matrices. In this way, this review evidences the promising path of development of natural colorants for the replacement of their artificial counterparts.
Project number: 89
Diseño e implantación de un sistema pluridisciplinar de autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online
(2018) Córdoba Díaz, Manuel; Córdoba Díaz, Damián; Sánchez Mata, María De Cortes; Cámara Hurtado, María De La Montaña; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Siljestrom Galache, Patricia; Regalado Reyes, Crsitina; Girbés Juan, Tomás; Jimenez López, Pilar
Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
(Food Chemistry, 2019) Cebadera-Miranda, Laura; Domínguez Díaz, Laura; Dias, Maria Inês; Barros, Lillian; Ferreira, Isabel C.F.R.; Igual, Marta; Martínez-Navarrete, Nuria; Fernández Ruiz, Virginia; Morales Gómez, Patricia; Cámara Hurtado, María De La Montaña
Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck) are the most common and widespread blood oranges varieties in the Mediterranean climate area. Its interest is increasing mainly due to nutritional and organoleptic properties. In this work, three blood orange varieties cultivated in Spain (Sanguinelli, Tarocco Rosso and Tarocco Ippolito) were characterized in relation to physicochemical parameters and relevant bioactive compounds (vitamin C, organic acids, flavonoids and anthocyanins) as well as colour characterization. All samples showed important vitamin C values (higher than 54.9 mg/100 g of edible portion). Flavonoids represent the largest family of phenolic compounds, being hesperidin, the major flavonoid. Ten different anthocyanins were identified in blood oranges, seven cyanidin derivatives and three delphinidin derivatives, being the most abundant cyanidin 3-(6″-malonylglucoside) and cyanidin 3-glucoside. Blood oranges can show an intense reddish colour in peel whereas the pulp has a yellow-orange colour. Overall, these varieties are good sources of bioactive compounds.
Project number: PIMCD101/23-24
Aplicación de los hilos de Twitter como recurso de innovación docente en la comunicación escrita sobre ciencia de los alimentos
(2024) Fernández Tomé, Samuel; Cámara Hurtado, María De La Montaña; Matallana González, María Cruz; Sánchez Mata, María De Cortes; Fernández Ruiz, Virginia; Morales Gómez, Patricia; García Herrera, Patricia; Arranz Gutiérrez, Elena María; Cámara Hurtado, Rosa María; Ciudad Mulero, María; Domínguez Díaz, Laura; Cebadera Miranda, María Elena; Niño Vega, Erika; Tamayo Vives, Cristina; González Zamorano, Lorena; Fernández Tomé, Samuel
Vegetales silvestres de uso alimentario: determinación de compuestos bioactivos y valoración de la capacidad antioxidante
(2012) Morales Gómez, Patricia; Cámara Hurtado, María de los Montes; Sánchez Mata, María de las Cortes
La Tesis Doctoral presentada, que lleva por título “Vegetales silvestres de uso alimentario. Determinación de compuestos bioactivos y valoración de la capacidad antioxidante” tiene como objetivo principal el estudio de vegetales silvestres, tradicionalmente consumidos en España, para la caracterización de contenido en distintos compuestos bioactivos (hidro y liposolubles) y la valoración de su potencial actividad biológica, mediante la medida de capacidad antioxidante (utilizando distintas metodologías), con el fin de potenciar su consumo tradicional o su utilización como posibles fuentes de ingredientes funcionales. Para dar cumplimiento a este objetivo principal se han planteado los siguientes objetivos parciales: 1) Optimización de los distintos métodos analíticos para la caracterización de las muestras objeto de estudio, y en especial puesta a punto de la metodología de análisis del ácido fólico y folatos. 2) Caracterización de compuestos de interés nutricional y funcional de naturaleza hidrófila (contenido de vitamina C, ácido fólico y folatos, ácidos orgánicos, contenido de compuestos fenólicos y flavonoides totales) y lipófila (ácidos grasos esenciales y no esenciales, y tocoferoles), en las plantas silvestres objeto del estudio. 3) Valoración de la capacidad antioxidante de las mismas, mediante diferentes ensayos in vitro (DPPH, poder reductor, inhibición de la decoloración del β-‐caroteno y TBARS). 4) Valoración de la influencia del tratamiento térmico en el contenido de algunos compuestos bioactivos como es la vitamina C, ácidos orgánicos y vitamina B9 (ácido fólico y folatos). Se han caracterizado un total de 20 especies vegetales silvestres diferentes, recolectadas en dos localidades diferentes de la Comunidad de Madrid y en al menos dos temporadas consecutivas. De entre las especies que se pueden consumir crudas, una ración de 100 g de hinojo (Foeniculum vulgare) puede cubrir el 50 % de las IDR de vitamina C para adultos, y más del 100 % de las IDR de ácido fólico; la colleja (Silene vulgaris) aporta gran cantidad de ácido fólico, duplicando, con una ración de 100 g, las IDR para adultos. Respecto al contenido en compuestos liposolubles, la acedera (Rumex papillaris) es una buena fuente de ácidos grasos poliinsaturados y tocoferoles totales, mientras que en el caso del α-‐tocoferol, se puede considerar a la colleja (Silene vulgaris) por su contribución a la dieta. Respecto a aquellas que se consumen cocinadas, el lupio (Tamus communis) y el espárrago triguero (Asparagus acutifolius), siguen siendo una buena fuente de vitamina C (100 g cubren más del 50 % de las IDR para adultos); y en el caso del espárrago triguero cocido, también se cubre este porcentaje de las IDR de ácido fólico. [ABSTRACT] The present work is focus on the study of wild vegetables, traditionally consumed in Spain, with the aim of characterizing the contents of different bioactive compounds (hydrophilic and lipophilic) and the evaluation of potential biological activity as antioxidant capacity (using different methodologies), so as to recuperate its traditional consumption or to be used as possible sources of functional ingredients. The following partial objectives have been established: 1) Optimization of the analytical methods for chemical characterization of vegetables, specially for folic acid and folates (pteroil-‐polyglutamates) analysis in plants; 2) Characterization of the contents of hydrophilic bioactive compounds in wild plants subject to this study: vitamin C, vitamin B9 (folic acid and folates), organic acids, phenolics and total flavonoids; 3) Characterization of the contents of lipophilic bioactive compounds in wild plants subject to this study: fatty acids (essential and non-‐essential) and vitamin E (tocopherols); 4) Assessment of the antioxidant capacity of the wild plants under study, via different in vitro assays; 5) Assessment of the influence of boiling on in the contents of some bioactive compounds such as vitamin C (AA y ADHA), organic acids and vitamin B9 (folic acid and folates) in the studied wild edible plants. A total of 20 wild vegetables have been considered, collected in two different locations of Central Spain, and at least during two consecutive periods. As many of them can be eaten raw, 100 g of Foeniculum vulgare can provide 50 % of vitamin C daily requirements for adults, and more than 100 % of folates daily requirements; Silene vulgaris also provides a high amount of folic acid (100 g can fulfill double of the daily amount required). Regarding lipophilic compound, Rumex papillaris is a good source o polyunsaturated fatty acids and tocopherols, while for α-‐tocopherol, Silene vulgaris is considered as a good source. In the case of the species that should be cooked before consumption, Tamus communis and Asparagus acutifolius are still good sources of vitamin C after cooking (retaining in 100 g an amount equivalent to 50 % of recommended dietary intake), and in the case of cooked Asparagus acutifolius, also 50 % of folates recommended dietary intake is covered). In the light of the results obtained, edible wild plants, although subjected to natural variability, are very interesting resources to be preserved, either as wild plants, in situ cultivation, or ex situ in germoplasm banks, with the aim of preserving and revalorize their food use as part of our gastronomic traditions and sources of nutrients and bioactive compounds to improve the nutritional quality of the diet
Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity
(Foods, 2020) Cebadera Miranda, Laura; Dias, Maria Inês; Barros, Lillian; Fernández Ruiz, Virginia; Cámara Hurtado, Rosa María; Del Pino, Ángel; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Morales Gómez, Patricia; Cámara Hurtado, María De La Montaña
The most relevant nutrients and bioactive compounds (soluble sugars, dietary fiber, ascorbic acid and organic acids, individual phenolic compounds, fatty acids, and tocopherols) as well as antioxidant activity have been characterized in three extra early varieties of clementine (Citrus clementina Hort ex Tan. Basol, Clemensoon and Clemenrubí) cultivated in Valencia (Spain). Clementines are a relevant source of bioactive compounds, such as vitamin C (values around 80 mg/100 g), allowing to satisfy the recommended daily intake with the consumption of a normal portion. Sucrose was the most abundant sugar, and potassium the main mineral while manganese was the least. Fat content was very low (<0.5 mg/100 g), with palmitic acid and α-tocopherol the most abundant fatty acid and vitamin E form, respectively. Flavonoids were the predominant phenolic compounds, with narirutin/naringin and (neo)hesperidin the best represented ones. The antioxidant capacity evaluated by reducing power, DPPH, and β-carotene bleaching inhibition assays was satisfactory with values similar to those reported in other citrus fruits. Thus, this fruit is a relevant source of bioactive compounds with antioxidant properties of interest for consumers and the food industry.
A review of foods of plant origin as sources of vitamins with proven activity in oxidative stress prevention according to EFSA scientific evidence
(Molecules, 2023) Ciudad Mulero, María; Domínguez Díaz, Laura; Morales Gómez, Patricia; Fernández Ruiz, Virginia; Cámara Hurtado, María De La Montaña
Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim "contribute to the protection of cells from oxidative stress". Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin.
Novel gluten-free formulations from lentil flours and nutritional yeast: evaluation of extrusion effect on phytochemicals and non-nutritional factors
(Food Chemistry, 2020) Ciudad Mulero, María; Fernández Ruiz, Virginia; Cuadrado Vives, María Carmen; Arribas, Claudia; Pedrosa, Mercedes M.; Berrios, José De J.; Pan, James; Morales Gómez, Patricia
The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers’ demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in different lentil flours formulations enriched with nutritional yeast, in terms of α-galactosides (raffinose, stachyose, verbascose), inositol phosphates (IPs), trypsin inhibitors and lectins content. The content of α-galactosides and IPs was determined by high performance liquid chromatography. Trypsin inhibitor activity (TIA) was evaluated using a small-scale quantitative assay. The lectin content was analyzed using a haemagglutination assay and a Competitive Indirect Enzyme-linked immunosorbent assay. Extrusion promoted a significant increase, up to 85% in total α-galactosides content. After extrusion, IPs content was significantly decreased and TIA as well as lectins content had a reduction higher than 90%. Extrusion demonstrated to have a beneficial effect by increasing desirable prebiotic compounds and decreasing non-nutritional factors.