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- Hass Avocados Cultivated in the Canary Islands: Sensory Attributes Related to Fatty Acid ProfilesPublication . Dorta, Eva; Alonso-Esteban, José Ignacio; Álvarez-Acosta, Carlos; Lobo, M. GloriaDry matter (DM) is a critical parameter for avocado quality and commercialization, particularly in the 'Hass' cultivar, where it is closely associated with the oil content and flavor. This study evaluated the fatty acid composition and sensory attributes of 'Hass' avocados with varying DM levels (19%, 21%, 24%, and 27%) cultivated in the Canary Islands. Additionally, the impact of dehydration methods (oven and microwave) and sample preparation techniques on the oil content and lipid profiles were assessed. Six main fatty acids were identified, with oleic acid (38-43%) and palmitic acid (30-36%) being predominant. Higher DM levels were associated with increased concentrations of palmitoleic and linoleic acids. Drying methods did not significantly alter the fatty acid profile, supporting the crushed microwave-dried (CMW) method as a practical, low-cost approach for preserving lipid integrity. Consumer panelists showed a clear preference for avocados with higher DM contents (24-27%), associating the flavor (86.2%) and texture (59.6%) with the purchase intent. The high monounsaturated fatty acid content, particularly oleic acid, qualifies these avocados for the European nutritional claim 'high in monounsaturated fat.' This is the first study to characterize these parameters in 'Hass' avocados from the Canary Islands, contributing to both quality assessments and potential marketing strategies based on nutritional and sensory attributes.
- Bioactive and Phenolic Profiles in Pinus pinaster Bark: A Comparative Study of Microwave and Ultrasound Extraction MethodsPublication . Barros, Diana; Alonso-Esteban, José Ignacio; Finimundy, Tiane C.; Pereira, Carla; Vaz, Josiana A.; Pereira-Pinto, Ricardo; Fernandes, Élia; Pires, Preciosa; Santos, Joana; Barros, Lillian; Vaz-Velho, ManuelaThis study conducted a comprehensive comparison of two green extraction methods, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE), for recovering bioactive phenolic compounds from Pinus pinaster bark. The goal was to valorize timber industry waste and enhance the value of by-products through the development of eco-friendly processes to extract phenolic compounds from Pinus pinaster Aiton subsp. atlantica in northwest Portugal. MAE achieved significantly higher extraction yields than UAE (11.13 vs. 3.47 g extract/100 g bark) and superior total phenolic content (833 vs. 514 mg GAE/g). MAE extracts also exhibited enhanced antioxidant activity in most assays tested (DPPH, ABTS, ORAC, and OxHLIA), while both extracts effectively inhibited lipid peroxidation (TBARS) and showed activity against Gram-positive bacteria. Phenolic profile analysis revealed that MAE recovered a substantially higher amount of total phenolic compounds (230.0 mg/g) compared to UAE (86.95 mg/g), with procyanidins identified as the predominant compounds. The greater recovery of this complex procyanidin mixture by MAE is strongly associated with the enhanced bioactivities observed. Overall, this study confirms MAE as a highly efficient and sustainable technology for transforming pine bark waste into valuable antioxidant and antimicrobial extracts with potential applications in the food and pharmaceutical industries.
- Wild Fruits of Amelanchier ovalis Medik. (Rosaceae): A Valuable Neglected Resource of Nutrients and Bioactive CompoundsPublication . García-Herrera, Patricia; Vega, Erika N.; Alonso-Esteban, José Ignacio; Tardío, Javier; Molina, Adriana K.; Mandim, Filipa; Pires, Tânia C.S.P.; Barros, Lillian; Pérez-Rodríguez, María Luisa; Cámara, Montaña; Fernández-Ruiz, Virginia; Morales, PatriciaAmelanchier ovalis Medik., is a neglected wild edible fruit traditionally consumed in several European regions and adapted to diverse agroecological conditions. The present study aimed to provides a preliminary physico-chemical and characterization of the fruits collected in central Spain. The analysis focused on fatty acids, tocopherols, soluble sugars, organic acids, and phenolic compounds, alongside an evaluation of the antioxidant and antimicrobial capacity. The results indicate that this wild edible fruit is characterized by a high proportion of unsaturated fatty acids, particularly oleic (34%) and linoleic (30%) acids, and contain appreciable amounts of tocopherols (28 mg/100 g, fw). The presence of sorbitol stands out in this species as a soluble sugar (> 2 g/100 g, fw), and the organic acid profile revealed a balanced composition. A high total phenolic content was observed, characterized by hydroxybenzoic and hydroxycinnamic acids. In vitro assays demonstrate radical scavenging capacity and inhibitory activity against selected pathogenic bacterial and fungal strains. Furthermore, no in vitro cytotoxicity was evidenced in non-tumour hepatic cell lines (PLP2). These findings provide a baseline characterization of the nutritional and bioactive compounds profile of A. ovalis fruits, suggesting their revalorization for its consumption as part of the Mediterranean diet and as a potential technological functional ingredient, although further studies on bioavailability and in vivo efficacy are required.