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 12

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.
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.
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
Methanolic Extract of Ganoderma lucidum Induces Autophagy of AGS Human Gastric Tumor Cells
(Molecules, 2015) Reis, Filipa S.; Lima, Raquel T.; Morales Gómez, Patricia; Ferreira, Isabel C. F. R.; Vasconcelos, M. Helena
Ganoderma lucidum is one of the most widely studied mushroom species, particularly in what concerns its medicinal properties. Previous studies (including those from some of us) have shown some evidence that the methanolic extract of G. lucidum affects cellular autophagy. However, it was not known if it induces autophagy or decreases the autophagic flux. The treatment of a gastric adenocarcinoma cell line (AGS) with the mushroom extract increased the formation of autophagosomes (vacuoles typical from autophagy). Moreover, the cellular levels of LC3-II were also increased, and the cellular levels of p62 decreased, confirming that the extract affects cellular autophagy. Treating the cells with the extract together with lysossomal protease inhibitors, the cellular levels of LC3-II and p62 increased. The results obtained proved that, in AGS cells, the methanolic extract of G. lucidum causes an induction of autophagy, rather than a reduction in the autophagic flux. To our knowledge, this is the first study proving that statement.
Leccinum molle (Bon) Bon and Leccinum vulpinum Watling: The First Study of Their Nutritional and Antioxidant Potential
(Molecules, 2016) Reis, Filipa S.; Barros, Lillian; Martins, Anabela; Vasconcelos, M. Helena; Morales Gómez, Patricia; Ferreira, Isabel C.F.R.
This work presents the chemical profile of two edible species of mushrooms from the genus Leccinum: Leccinum molle (Bon) Bon and Leccinum vulpinum Watling, both harvested on the outskirts of Bragança (Northeastern Portugal). Both species were prepared and characterized regarding their content in nutrients (i.e., free sugars, fatty acids and vitamins), non-nutrients (i.e., phenolic and other organic acids) and antioxidant activity. To the best of our knowledge, no previous studies on the chemical characterization and bioactivity of these species have been undertaken. Accordingly, this study intends to increase the available information concerning edible mushroom species, as well as to highlight another important factor regarding the conservation of the mycological resources—their potential as sources of nutraceutical/pharmaceutical compounds. Overall, both species revealed similar nutrient profiles, with low fat levels, fructose, mannitol and trehalose as the foremost free sugars, and high percentages of mono- and polyunsaturated fatty acids. They also revealed the presence of bioactive compounds, namely phenolic (e.g., gallic acid, protocatechuic acid and p-hydroxybenzoic acid) and organic acids (e.g., citric and fumaric acids) and presented antioxidant properties.
Project number: 136
Autoevaluación formativa en inglés mediante la utilización de plataformas abiertas online de aplicación pluridisciplinar
(2017) Fernández Ruiz, Virginia; Romero Aguilera, Fátima; Morales Gómez, Patricia; Sánchez Mata, María De Cortes; Cámara Hurtado, María De La Montaña; Córdoba Díaz, Damián; Córdoba Díaz, Manuel; Girbés Juán, Tomas; Jimenez López, Pilar; Chaya Romero, Carolina; Urosa Sanz, Belén; Muñoz San Roque, Isabel
Project number: 222
Flipped classroom vs clase magistral: Diseño e implementación de este modelo pedagógico en Ciencias y Ciencias de la salud
(2019) Morales Gómez, Patricia; Fernández Ruiz, Virginia; Sánchez Mata, María De Cortes; Ciudad Mulero, María; Domínguez Díaz, Laura; García Recio, Veronica; Córdoba Díaz, Manuel; Córdoba Díaz, Damián; Girbés Juan, Tomás; Jimenez López, Pilar; Cámara Hurtado, María De La Montaña
El concepto de clase invertida ("Aula invertida") surgió en el año 2000 cuando Lage y Baker propusieron un cambio de lugar entre las dos actividades principales del modelo tradicional: "tarea en clase y clases en casa". Antes de eso, la mayoría de los modelos pedagógicos aplicados en los títulos universitarios se basaban en la tradicional "clase magistral", en la que el profesor desarrolla el contenido teórico/práctico en el aula. El aula invertida es un enfoque que permite a los profesores implementar una metodología pedagógica novedosa basada en la inversión de la estructura tradicional de la clase, desde el espacio de aprendizaje grupal al espacio de aprendizaje individual. De modo que el profesor guía a los estudiantes a medida que aplican conceptos en la materia (a través de documentos científicos) y realizan actividades cooperativas, dinámicas e interactivas en clase. El objetivo del presente estudio fue diseñar e implementar la metodología "Flipped classroom" en algunas asignaturas del grado de Farmacia (por ejemplo: "Productos alimenticios y nutracéuticos" y "Tecnología farmacéutica"), como parte de un proyecto de innovación docente desarrollado en la Universidad Complutense de Madrid (España). Los resultados preliminares del presente estudio indican que al aplicar la metodología "Flipped learning", las clases son mucho más enriquecedoras para los estudiantes (en comparación con tradicional clase magistral), ya que les permite plantear de forma dinámica sus preguntas, defender y debatir su razonamiento mientras son guiados por el profesor.
Comparison of different bread types: chemical and physical parameters
(Food Chemistry, 2019) Carocho, Márcio; Morales Gómez, Patricia; Ciudad Mulero, María; Fernández Ruiz, Virginia; Ferreira, Elisabete; Heleno, Sandrina; Rodrigues, Paula; Barros, Lillian; Ferreira, Isabel Cristina Fernandes Rodrigues
In this work, the chemical and physical profile of 5 different bread types (Multicereal bread, Bavaria wheat bread, Wholemeal bread, Rye and Oat bread) were analysed in depth, namely the nutritional profile, individual fatty acids and soluble sugars through GC-FID and HPLC-RI, respectively, as well as the mineral profile, including micro and macroelements. Furthermore, a texture profile analysis was carried out in addition to the measurement of the crust colour. Each bread type showed a distinct profile, with Wholemeal and Bavaria having the lowest calories, and Oat the highest. Multicereal showed the highest amount of unsaturated fatty acids, while Wholemeal and Rye scored the least sodium amounts. The hardest bread was Rye and the easiest to chew were Oat and Bavaria breads. The latter was also the one with the darkest crumb of all the analysed breads. This work shows that bread can be baked to meet the needs and particularities of various kinds of diets.
Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
(Foods, 2015) Morales Gómez, Patricia; Cebadera Miranda, Laura; Cámara Hurtado, Rosa María; Reis, Filipa S; Barros, Lillian; Berrios, José de J.; Ferreira, Isabel CFR; Cámara Hurtado, María De La Montaña
The effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, flavonols, hydroxycinnamic and hydroxybenzoic acids, as well as on the antioxidant capacity of different fibre-enriched lentil flours, were evaluated before and after extrusion process. Total dietary fibre was partially decreased after extrusion, which correlated with a significant increase in the soluble fibre fraction. γ-tocopherol was the major isoform, before and after extrusion. Additionally, a marked decrease of 83–94% in total tocopherols content after extrusion was observed. Conversely, an increase in most polyphenolic fractions was found, probably due to the effect of extrusion in the hydrolysis of polyphenols bound to fibre and proteins, with an increase in antioxidant activity. Only flavonols presented an extensive decrease (62–82%) after treatment. The novel pulse-based flours, enriched with gluten-free soluble and insoluble fibres, provide snack-type products with a balanced nutritional and antioxidants composition.