María-Soledad Fernández Pachón

Universidad Pablo de Olavide | UPO · Department of Molecular Biology and Biochemistry Engineering

Oxidative stress, inflammation status, endothelial dysfunction, and imbalanced lipid metabolism play a major role in cardiovascular disease. Bioactive compounds and moderate alcohol consumption have been associated with decreased cardiovascular risk. This study aimed to evaluate the effect on cardiovascular risk factors of a low-alcohol beverage de...

Metabolic syndrome (MetS) refers to a group of disorders that includes insulin resistance, central obesity, arterial hypertension and hyperlipidaemia. Regular consumption of bioactive compounds has consistently been associated with a reduced risk of these disorders. The aim of this study was to determine if an orange beverage with high concentratio...

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...

Two milliliters of a fermented, pasteurized orange juice containing ∼1% alcohol and 2.3 μmol of (poly)phenolic compounds was fed to rats by gavage after which plasma and urine collected over a 36 h period were analyzed by UHPLC-mass spectrometry. The main constituents in the juice were hesperetin and naringenin-O-glycosides, apigenin-6,8-C-diglucos...

Orange juice is considered a rich source of carotenoids which are thought to have diverse biological functions. In recent years, fermentation process has been carried out in fruits resulting products which provide higher concentration of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a contro...

Melatonin (N-acetyl-5-methoxytryptamine) is a molecule implicated in multiple biological functions. Its level decreases with age, and the intake of foods rich in melatonin has been considered an exogenous source of this important agent. Orange is a natural source of melatonin. Melatonin synthesis occurs during alcoholic fermentation of grapes, malt...

It is accepted that the intake of fruits and vegetables, which contains antioxidant compounds such as flavonoids and carotenoids, intensify the protection against many diseases related to oxidative stress. Moreover, moderate alcohol consumption confers cardiovascular protection. Both effects could join in a novel drink created by alcoholic fermenta...

The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and...

The prevalence of overweight and obesity in Spanish children has increased considerably in the last decades. Obesity has been recognized as a public health problem in developed countries because its association with increased risk for several pathologies. Obesity in children and, specifically, in adolescents, is a major concern. Actually, in Spain,...

The antioxidant properties of wine have been largely related to the reactive oxygen species (ROS) scavenging ability of phenolic compounds. Polyphenolic compounds are hardly absorbed and quickly transformed into metabolites. Their antioxidant activities just as radical scavenging properties are therefore limited, but it is worth looking to other me...

Over last decade an increasing interest for antioxidants in foods has arisen. The healthy properties of antioxidants related to the prevention of degenerative diseases are the main cause of this boom. An antioxidant prevents the oxidation process, the initial step of development of degenerative diseases, cancer and many others. Literature encompass...

Acerola (Malpighia emarginata DC.) is a wild plant from Central America. This fruit is well known as an excellent food source of vitamin C, and it also contains phytochemicals such as carotenoids and polyphenols. The present work evaluates the antioxidant capacity of hydrophilic extracts of acerola pulps and juices by 2,2′-azino-bis-(3-ethylbenzoth...

This study aims to ascertain the in vivo antioxidant properties of red wine by determining how it affects antioxidant biomarkers (plasma antioxidant capacity (PAC) and endogenous antioxidants such as uric acid or protein thiol groups). Antioxidant biomarkers have been assessed in eight healthy human volunteers after repeated intakes of 300 mL of re...

Micellization of cetyltrialkylammonium bromide (alkyl = methyl, ethyl, propyl, and butyl) surfactants has been studied in various water–ethylene glycol, EG, mixtures. This study provided the opportunity of investigating how, for a given hydrophobic tail length, the head group size determines the effect of the addition of EG on the micellization pro...

Free radical scavenging activity of different polyphenolic compounds commonly present in wine has been evaluated using DPPH method. The experiments were performed with different amounts of phenols within the linear interval of response and with an excess of DPPH in all cases. In these conditions, for most of the compounds tested, the reaction was b...

The purpose of this work was to test if the acute intake of red wine has an effect on the activity of antioxidant enzymes. Eight healthy, non-alcoholic, non-smoking human volunteers took part in the study. Ethical approval for the study was obtained from the Ethical Research Committee of the University Hospital Virgen Macarena from Seville. Each su...

The acerola (Malpighia emarginata Sessé y Mociño ex DC) is a wild plant grown in zones of tropical and subtropical climate. Acerola is origin from South of Mexico, Central America and Septentrional area of South America. Its scientific name was adopted in 1986 by the International Council of Vegetable Genetic Resources. Malpighia emarginata has a s...

The aim of this paper is to evaluate the significance of these methods, as well as to correlate the antioxidant activity of wines with their phenolic profile, both in qualitative and quantitative terms. Red wines show higher antioxidant capacities than white ones and the magnitude of these differences depends on the method used. The antioxidant act...

The aim of this work was to describe the sensory profile of wine vinegars aged with oak chips (accelerated aging) compared with those elaborated by a traditional method (sherry vinegar). Two types of oak chips (American and French) were used to perform sample infusions. The chips were subjected to toasting to simulate the heating effect during oak...

Resumen El objetivo de esta revisión es el estudio de la actividad antioxidante del vino, analizando los distintos métodos que se han empleado en su evaluación. Esta actividad se relacionará, tanto desde el punto de vista cualitativo como cuantitativo, con el perfil de compuestos polifenólicos presentes en el vino. Los vinos tintos presentan activi...

El objetivo de esta revisión es caracterizar el fruto de la acerola, detallando así sus aspectos taxonómicos, vegetativos, de composición y de mercado. También se evalúa su posible utilización como ingrediente alimentario en vistas a la producción de alimentos funcionales. Para la realización de esta revisión bibliográfica se han consultado bases d...

Wine is a rich source of dietary antioxidants due to its content of phenolic compounds. The purpose of this work is to evaluate the impact of certain enological practices on antioxidant activity of wines. Enological practices included maceration for red wines, pressing degree for white wines, clarification in both types of wines using either albumi...

The purpose of this work is to study possible relationships between the antioxidant activity (AA) of 13 table white and 9 sherry wines and their phenolic composition. Twenty phenolic compounds were determined by liquid chromathography (LC). AA has been determined by different methods, including 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)...

Plasma antioxidant capacity (AC) has been assessed in eight healthy human volunteers after wine intake. Analytical methods used for evaluating AC included the ferric reducing ability of plasma (FRAP) and oxygen radical absorbance capacity using two different fluorescent probes, beta-phycoerythrin (ORAC-PE) and fluorescein (ORAC-FL). In addition, th...

A comparative study of the antioxidant activity of wine phenolics has been performed. Standards of phenolic compounds, including benzoic and cinnamic acids, flavanols, flavonols and resveratrol, as well as some of their metabolites have been analysed for their antioxidant activity. Antioxidant assays included the 2,2′-azinobis(3-ethylbenzothiazolin...

The free radical scavenging activity of 42 Spanish commercial wines was determined using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS(+)). The ABTS(+) radical was generated enzymatically using a horseradish peroxidase and hydrogen peroxide. The presence of wine phenolic compounds caused the absorbance of the radica...

The purposes of this work comprise the assessment of the antioxidant activity of wine samples by different analytical methods. The relation between antioxidant values and phenolic composition is also considered as well as the insight of which red wine phenolic fraction is more effective towards quenching radicals.In vitro antioxidant activity of wi...