Person: Jiménez Moreno, Nerea
Loading...
Email Address
Birth Date
Research Projects
Organizational Units
Job Title
Last Name
Jiménez Moreno
First Name
Nerea
person.page.departamento
Ciencias
ORCID
0000-0002-8065-5220
person.page.upna
7765
Name
5 results
Search Results
Now showing 1 - 5 of 5
Publication 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 - INAMAT2Flint 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.Publication 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 - INAMAT2Sulfur 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.Publication 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 - INAMAT2Rosehips, 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.Publication 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 PI039Grape 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.Publication Open Access Valorization of agri-food waste through the extraction of bioactive molecules. Prediction of their sunscreen action(Elsevier, 2023) Martínez Inda, Blanca; Esparza Catalán, Irene; Moler Cuiral, José Antonio; Jiménez Moreno, Nerea; Ancín Azpilicueta, Carmen; Ciencias; Zientziak; Estadística, Informática y Matemáticas; Estatistika, Informatika eta Matematika; Institute for Advanced Materials and Mathematics - INAMAT2; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThe aim of this work was to identify the phenolic composition of 18 different vegetable residues and to determine the relationship between their phenolic compounds, antioxidant capacity and sun protection factor. For this purpose, samples of agri-food residues were analyzed to quantify their antioxidant capacity, total polyphenol and flavonoid content, sun protection factor and individual phenolic compounds through HPLC-DAD-FLD. Among the different phenolic compounds found in the extracts, the phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid and protocatechuic acid were the ones that have been most frequently identified, and, therefore, are present in a wide range of extracts. Black chai tea, lemon ginger tea and peanut extracts were the most antioxidant and photoprotective extracts. Phenolic compounds in the extracts have been found to contribute to their antioxidant activity and are closely correlated to their photoprotective capacity. A regression model that allows predicting the photoprotective capacity of any extract based on its total phenol content has been developed as a tool to determine the most suitable industrial application for each vegetable extract.