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Cabrera-Santos D, Ordoñez-Salanueva CA, Sampayo-Maldonado S, Campos JE, Orozco-Segovia A, Flores-Ortiz CM. Quantifying Cardinal Temperatures of Chia ( Salvia hispanica L.) Using Non-Linear Regression Models. PLANTS (BASEL, SWITZERLAND) 2022. [PMID: 35567143 DOI: 10.3390/agriculture11060498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Temperature is the main factor that impacts germination and therefore the success of annual crops, such as chia (Salvia hispanica L.), whose seeds are known for their high nutritional value related to its oil. The effect of temperature on germination is related to cardinal-temperature concepts that describe the range of temperature over which seeds of a particular species can germinate. Therefore, in this study, in addition to calculated germinative parameters such as total germination and germination rate of S. hispanica seeds, the effectiveness of non-linear models for estimating the cardinal temperatures of chia seeds was also determined. We observed that germination of S. hispanica occurred in cold to moderate-high temperatures (10-35 °C), having an optimal range between 25 and 35 °C, with the highest GR and t50 at 30 °C. Temperatures higher than 35 °C significantly reduced germination. Output parameters of the different non-linear models showed that the response of chia germination to temperature was best explained by beta models (B). Cardinal temperatures calculated by the B1 model for chia germination were: 2.52 ± 6.82 °C for the base, 30.45 ± 0.32 °C for the optimum, and 48.58 ± 2.93 °C for the ceiling temperature.
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Affiliation(s)
- Daniel Cabrera-Santos
- Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico
| | - Cesar A Ordoñez-Salanueva
- Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico
| | - Salvador Sampayo-Maldonado
- Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico
| | - Jorge E Campos
- Laboratorio de Bioquímica Molecular, Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Tlalnepantla C.P. 54090, Mexico
| | - Alma Orozco-Segovia
- Departamento de Ecología Funcional, Instituto de Ecología, Universidad Nacional Autónoma de México, Coyoacán, Mexico City C.P. 04510, Mexico
| | - Cesar M Flores-Ortiz
- Laboratorio de Fisiología Vegetal, Unidad de Biología, Tecnología y Prototipos (UBIPRO), Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico
- Laboratorio Nacional en Salud, Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México. Av. de los Barrios No. 1, Los Reyes Iztacala, Tlalnepantla C.P. 54090, Mexico
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Lozano‐Castellón J, López‐Yerena A, Domínguez‐López I, Siscart‐Serra A, Fraga N, Sámano S, López‐Sabater C, Lamuela‐Raventós RM, Vallverdú‐Queralt A, Pérez M. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety. Compr Rev Food Sci Food Saf 2022; 21:2639-2664. [DOI: 10.1111/1541-4337.12949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/28/2022] [Accepted: 03/04/2022] [Indexed: 01/19/2023]
Affiliation(s)
- Julián Lozano‐Castellón
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anallely López‐Yerena
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Inés Domínguez‐López
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Aina Siscart‐Serra
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Nathalia Fraga
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Samantha Sámano
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
| | - Carmen López‐Sabater
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Rosa M Lamuela‐Raventós
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Anna Vallverdú‐Queralt
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn) Instituto de Salud Carlos III (ISCIII) Madrid Spain
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences Institute of Nutrition and Food Safety (INSA‐UB) University of Barcelona Barcelona Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences University of Barcelona Barcelona Spain
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Heguaburu V, Parpal F, Paullier AP, Pandolfi E. Synthesis of Pyrethroids and Jasmonoids through Palladium-Catalyzed Cross-Coupling Reactions. SYNTHESIS-STUTTGART 2022. [DOI: 10.1055/a-1736-1749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractThe synthesis of jasmone and related jasmonoids and pyrethroids is described. These compounds play a defensive role in plants and share a common cyclopentenone core with variations in the side chains. Jasmone, cinerone, allylrethrone, and derivatives were synthesized through π-allyl palladium cross-coupling of stannane derivatives. With selective hydrogenation, dihydrojasmone, and dihydrocinerone were also synthesized.
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Affiliation(s)
- Viviana Heguaburu
- Departamento de Química del Litoral, Centro Universitario Regional Litoral Norte, Universidad de la República
| | - Florencia Parpal
- Departamento de Química del Litoral, Centro Universitario Regional Litoral Norte, Universidad de la República
| | - Ana Paula Paullier
- Departamento de Química del Litoral, Centro Universitario Regional Litoral Norte, Universidad de la República
| | - Enrique Pandolfi
- Laboratorio de Síntesis Orgánica, Departamento de Química Orgánica, Facultad de Química, Universidad de la República
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Wen Y, Zhou S, Wang L, Li Q, Gao Y, Yu X. New Method for the Determination of the Induction Period of Walnut Oil by Fourier Transform Infrared Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02170-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chasquibol NA, Gallardo G, Gómez-Coca RB, Trujillo D, Moreda W, Pérez-Camino MC. Glyceridic and Unsaponifiable Components of Microencapsulated Sacha Inchi ( Plukenetia huayllabambana L. and Plukenetia volubilis L.) Edible Oils. Foods 2019; 8:foods8120671. [PMID: 31842305 PMCID: PMC6963851 DOI: 10.3390/foods8120671] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/09/2019] [Accepted: 12/10/2019] [Indexed: 12/18/2022] Open
Abstract
Sacha inchi (Plukenetia huayllabambana L. and Plukenetia volubilis L.) edible oils were microencapsulated and the lipid fraction of the microparticles was characterized. Hi-cap®, Capsule®, Arabic gum, and the binary combination of Arabic gum + maltodextrin and the ternary combination of Arabic gum + maltodextrin + whey protein isolate, were used as coating materials for the encapsulation process using spray-drying. The surface and the total oils obtained from the microparticles were evaluated in terms of fatty acid composition, minor glyceride polar compounds, polymers, oxidized triglycerides, diglycerides, monoglycerides, and free fatty acids, along with their unsaponifiable components, sterols, and tocopherols. Differences between the original oils and the microencapsulated ones were determined. The most remarkable results included the presence of polymers when there were none in the original oils, the slight loss in ω3-fatty acids, up to 6%, the loss in tocopherols, in some of the cases around 30%, the maintaining of the phytosterol in their initial levels and the presence of cholesterol in the oils encapsulated with whey protein isolate.
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Affiliation(s)
- Nancy A. Chasquibol
- Center of Studies and Innovation of Functional Foods (CEIAF)-Faculty of Industrial Engineering, Institute of Scientific Research, IDIC, University of Lima, Avda. Javier Prado Este, 4600 Surco, Lima 15023, Peru;
| | - Gabriela Gallardo
- National Institute of Industrial Technology, INTI- Av. Gral. Paz 5445, San Martín, Buenos Aires B1650WAB, Argentina;
| | - Raquel B. Gómez-Coca
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
| | - Diego Trujillo
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
| | - Wenceslao Moreda
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
| | - M. Carmen Pérez-Camino
- Department of Characterization and Quality of Lipids, Instituto de la Grasa-CSIC, Ctra. Sevilla-Utrera km 1, Campus University Pablo de Olavide. Bg. 46, E-41013 Sevilla, Spain; (R.B.G.-C.); (D.T.); (W.M.)
- Correspondence:
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