Person:
Jiménez Moreno, Nerea

Last Name

Jiménez Moreno

First Name

Nerea

person.page.departamento

Producción Agraria

ORCID

0000-0002-8065-5220

person.page.upna

7765

Full item page

Search Results

Now showing 1 - 10 of 15

Open Access
A combination of Rosa canina extracts and gold complex favors apoptosis of Caco-2 cells by increasing oxidative stress and mitochondrial dysfunction
(MDPI, 2020) Mármol, Inés; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Osada, Jesús; Cerrada, Elena; Rodríguez Yoldi, María Jesús; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias
Given the alarming increase in colorectal cancer (CRC) worldwide, novel therapies are urgently needed. Plant-derived extracts have gained considerable interest in the last years due to their strong anticancer effect mediated by their unique bioactive compounds. Specifically, rosehips from Rosa canina have been successfully tested against several cancer models, including colon cancer. Moreover, gold derivatives are a promising alternative to the current platinum-based drugs commonly used in CRC chemotherapy due to their lack of affinity for DNA. Herein we have investigated the antitumor potential of a drug combination made of acidic polyphenols extracted from R. canina and the gold complex (Au(C≡C-2-NC5H4) (PTA)) in Caco-2 cell line as a model of CRC. The combination triggered strong apoptosis mediated by a blockage of the autophagic flux, which might be a consequence of a reactive oxygen species (ROS) increase and mitochondrial dysfunctionality. Our results suggest that the clinical application of plant polyphenols might enhance the anticancer effect of metallodrugs and reduce drug exposure time and therefore its side effects.
Open Access
Stability of phenolic compounds in grape stem extracts
(MDPI, 2020) Esparza Catalán, Irene; Cimminelli, María José; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Zientziak; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias; Estadística, Informática y Matemáticas; Gobierno de Navarra / Nafarroako Gobernua, VARASVI PI022 and PI039
Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be degraded during the storage of grape stem extracts for long periods of time. The aim of this work was to analyze the stability of Mazuelo stem extracts during storage at 25 and 40◦C, in two different light conditions (amber and transparent vials). The stability of the antioxidants was studied after 2, 4 and 6 months of conservation. Gallic acid and the quercetin derivative concentration were stable throughout the storage period. In contrast, catechin disappeared from all the extracts in just two months of storage. Anthocyanins were significantly affected by temperature, and light enhanced their degradation when the extracts were kept at 40◦C. Resveratrol and viniferin showed a similar behavior. Their concentration decreased from the beginning of storage, and in both cases, they were significantly affected by both temperature and light.
Open Access
Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles
(Elsevier, 2023) Moriones, Jennifer; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Fernández de Ara, Jonathan; Navarcorena, Beatriz; Almandoz Sánchez, Eluxka; Esparza Catalán, Irene; Ciencias; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2
Flint bottles make ros´e wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this work, a device capable of accelerating the degradation of ros´e wines using W lamps radiation for short times of exposure has been developed. This equipment has been used to accelerate the color photodegradation of ros´e wines, allowing, thus, to identify which parameters can be used as markers of such degradation. The irradiation treatment applied to ros´e wines bottled in different types of glass (Flint and Antique Green glass) influenced all the samples. However, the wines treated in Flint bottles displayed more important color variations, especially in color intensity (CI) and hue, than the wines treated in Antique Green bottles. These changes entailed a quality loss of ros´e wines that can be appreciated with a naked eye. The yellow component of ros´e wines treated in transparent bottles increased the detriment of the red and blue ones. Therefore, color parameters such as CI and a*, together with the total anthocyanin content, seem to be good markers of the loss of quality of ros´e wines due to the light effects. The next step will be to find a physical, chemical or physical-chemical protection strategy that, when applied to transparent glass, allow to achieve the light-filtering properties of green glass bottles.
Open Access
Antioxidant properties of bioactive compounds in fruit and vegetable waste
(MDPI, 2023) Jiménez Moreno, Nerea; Esparza Catalán, Irene; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2
In recent years, great interest has arisen in the study of compounds with antioxidant activity present in agri-food residues. The growing demand from consumers for antioxidants of natural origin, the continuous growth in the world population and the consequent increase in the amount of food residues generated have greatly promoted this field of research. The search for new uses and applications for all this waste has become a mandatory objective within the framework of global environmental management. But, in addition, it offers a promising opportunity to study the great diversity of bioactive compounds that exist in nature and to analyze their biological activity and the associated health benefits. Among agri-food waste, fruit and vegetable by-products constitute a truly abundant and affordable source of natural antioxidants, such as phenolic compounds. These antioxidant phytochemicals are of great interest for different economic sectors, such as food, pharmaceutical and nutraceutical, the latter having seen an exponential development in recent years.
Open Access
Valorization of onion waste by obtaining extracts rich in phenolic compounds and feasibility of its therapeutic use on colon cancer
(MDPI, 2022) Paesa, Mónica; Pires Nogueira, Danielle; Velderrain-Rodríguez, Gustavo; Esparza Catalán, Irene; Jiménez Moreno, Nerea; Mendoza, Gracia; Osada, Jesús; Martín-Belloso, Olga; Rodríguez Yoldi, María Jesús; Ancín Azpilicueta, Carmen; Institute for Advanced Materials and Mathematics - INAMAT2
In this study, the total phenolic content, the antioxidant and antiproliferative activities of onion waste extracts were characterized. Some phenolic compounds present in the extracts were also identified and quantified by HPLC-DAD. Additionally, an in-silico analysis was performed to identify the phenolic compounds with the highest intestinal absorption and Caco-2 permeability. The onion extract possessed a high amount of phenolic compounds (177 ± 9 mg/g extract) and had an effective antioxidant capacity measured by ABTS, FRAP and DPPH assays. Regarding the antiproliferative activity, the onion extracts produced cell cycle arrest in the S phase with p53 activation, intrinsic apoptosis (mitochondrial membrane potential modification) and caspase 3 activation. Likewise, onion waste increased intracellular ROS with possible NF-kB activation causing a proteasome down regulation. In addition, the extracts protected the intestine against oxidative stress induced by H2O2. According to the in-silico analysis, these results could be related to the higher Caco-2 permeability to protocatechuic acid. Therefore, this study provides new insights regarding the potential use of these types of extract as functional ingredients with antioxidant and antiproliferative properties and as medicinal agents in diseases related to oxidative stress, such as cancer. In addition, its valorization would contribute to the circular economy.
Open Access
Reducing SO₂ doses in red wines by using grape stem extracts as antioxidants
(MDPI, 2020) Esparza Catalán, Irene; Martínez Inda, Blanca; Cimminelli, María José; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Zientziak; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias; Estadística, Informática y Matemáticas; Gobierno de Navarra / Nafarroako Gobernua, VARASVI PI022 and PI038
SO₂ is a very important wine preservative. However, there are several drawbacks associated with the use of SO₂ in wine. The aim of this work is to evaluate the effect of the partial substitution of SO₂ in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan®). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO₂ could lead to wines with good organoleptic properties, similar or even better to the control ones.
Open Access
Evaluation of grape stems and grape stem extracts for sulfur dioxide replacement during grape wine production
(Elsevier, 2023) Pires Nogueira, Danielle; Jiménez Moreno, Nerea; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Ferreira-Santos, Pedro; Sagüés Sarasa, Ana; Teixeira, José António; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Estadística e Investigación Operativa; Estatistika eta Ikerketa Operatiboa; Institute for Advanced Materials and Mathematics - INAMAT2
Sulfur dioxide (SO2), the main preservative in wine, may affect the sensory properties of the wines, as well as cause allergic reactions and headaches in sensitive people. The aim of this work was to evaluate the replacement of SO2 in Tempranillo wines with Mazuelo grape stem products. Five Tempranillo red wines were elaborated: positive control (60 mg/L SO2); negative control with no preservatives; Mazuelo extract (200 mg/L); Mazuelo extract combined with SO2 (100 mg/L + 20 mg/L); and Mazuelo stem (400 mg/L). The oenological parameters, antioxidant capacity, total phenolic (TP), total flavonoids (TF) and total anthocyanins (TA) contents were determined. Additionally, individual phenols were analyzed by HPLC-DAD-FLD. The spectrophotometric analyses showed that the wines had similar antioxidant capacities and concentrations of TP and TF. However, TA was more affected by the lack of SO2 as anthocyanins presented higher concentrations in positive control samples. The concentrations of individual phenols followed a similar path in all samples. Wines containing sulfites were more similar than the other treatments. However, these similarities were not reflected on the sensory analysis performed, as triangle test did not show differences between the wine with extract addition and the positive control wine. Therefore, Mazuelo stem extract could be a possible strategy for SO2 replacement. Nevertheless, further studies are necessary to confirm the potential of grape stem extracts as wine preservative.
Open Access
Impact of extraction conditions on the phenolic composition and antioxidant capacity of grape stem extracts
(MDPI, 2019) Jiménez Moreno, Nerea; Volpe Sainz, Francesca; Moler Cuiral, José Antonio; Esparza Catalán, Irene; Ancín Azpilicueta, Carmen; Zientziak; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias; Estadística, Informática y Matemáticas; Gobierno de Navarra / Nafarroako Gobernua
The use of grape stems for the extraction of bioactive compounds to be used in the pharmaceutical, food, and cosmetic industries is a promising objective. The aim of this work is to determine the influence of the different extraction conditions (temperature, ethanol concentration, and ratio of sample/solvent) on phenolic composition and antioxidant capacity of Mazuelo stem extracts. In general, the ethanol concentration of the extraction solvent was the factor that had the greatest influence on the extraction of different bioactive compounds. The greatest content of total phenolic compounds and the highest antioxidant activity of the extracts were obtained with 50% ethanol and at 40 °C. The most abundant compound found in the different extracts obtained from Mazuelo grape stem was (+)-catechin, but appreciable concentrations of gallic acid, a quercetin derivative, and stilbenes (trans-resveratrol and trans-ε-viniferin) were also extracted. Quercetin and malvidin-3-glucoside showed the highest correlation with the antioxidant capacity of the extracts, while stilbenes did not present such relation. The maximum concentration of gallic acid was extracted with water but the extraction of most of the compounds was maximum on using 50% ethanol. Consequently, the selection of the extraction method to be used will depend on the particular compound to be extracted in greatest quantity.
Open Access
Stability and bioaccessibility of phenolic compounds in rosehip extracts during in vitro digestión
(MDPI, 2023) Odriozola-Serrano, Isabel; Pires Nogueira, Danielle; Esparza Catalán, Irene; Vaz, Ana A.; Jiménez Moreno, Nerea; Martín-Belloso, Olga; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2
Rosehips, particularly dog rose fruits (Rosa canina L.), are a great source of antioxidant compounds, mainly phenolics. However, their health benefits directly depend on the bioaccessibility of these compounds affected by gastrointestinal digestion. Thus, the purpose of this research was to study the impact of gastrointestinal and colonic in vitro digestions on the concentration of total and individual bioaccessible phenolic compounds from a hydroalcoholic extract of rosehips (Rosa canina) and also their antioxidant capacity. A total of 34 phenolic compounds were detected in the extracts using UPLC-MS/MS. Ellagic acid, taxifolin, and catechin were the most abundant compounds in the free fraction, while gallic and p-coumaric acids were the main compounds in the bound phenolic fraction. Gastric digestion negatively affected the content of free phenolic compounds and the antioxidant activity measured using the DPPH radical method. However, there was an enhancement of antioxidant properties in terms of phenolic content and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl): 18.01 ± 4.22 mmol Trolox Equivalent (TE)/g; FRAP (Ferric Reducing Antioxidant Power): 7.84 ± 1.83 mmol TE/g) after the intestinal stage. The most bioaccessible phenolic compounds were flavonols (73.3%) and flavan-3-ols (71.4%). However, the bioaccessibility of phenolic acids was 3%, probably indicating that most of the phenolic acids were still bound to other components of the extract. Ellagic acid is an exception since it presented a high bioaccessibility (93%) as it was mainly found in the free fraction of the extract. Total phenolic content decreased after in vitro colonic digestion, probably due to chemical transformations of the phenolic compounds by gut microbiota. These results demonstrated that rosehip extracts have a great potential to be used as a functional ingredient.
Open Access
Phenolic composition of artichoke waste and its antioxidant capacity on differentiated Caco-2 cells
(MDPI, 2019) Jiménez Moreno, Nerea; Cimminelli, María José; Volpe Sainz, Francesca; Ansó Blanco, Raúl; Esparza Catalán, Irene; Mármol, Inés; Rodríguez Yoldi, María Jesús; Ancín Azpilicueta, Carmen; Zientziak; Institute for Advanced Materials and Mathematics - INAMAT2; Ciencias
Artichoke waste represents a huge amount of discarded material. This study presents the by‐products (bracts, exterior leaves, and stalks) of the 'Blanca de Tudela' artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin‐7‐O‐rutinoside, and luteolin‐7‐O‐glucoside. Minor quantities of cynarin, luteolin, apigenin‐7‐O‐glucoside, apigenin‐7‐O‐rutinoside, and naringenin‐7‐O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’‐azinobis (3‐ethylbenzothiazoline‐6‐sulphonic acid)], DPPH (2,2‐diphenyl‐1‐pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin‐7‐O‐glucoside, and luteolin‐7‐O‐rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.