Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model.

Un passeig pels búnquers de l' Alt Empordà : estudi i difusió de la Línia P al Mont-Roig (Darnius)

Treball que té com a missió la de realitzar un estudi i un pla de difusió per tal de posar en valor una part dels búnquers pertanyents a l' Organització Defensiva dels Pirineus, popularment coneguda com a Línia P, a la comarca de l' Alt Empordà

La construcció de la muralla medieval del Mercadal en el darrer terç del segle XIV

Descripció de la muralla medieval del segle XIV del Mercadal a la ciutat de Girona

Selenium uptake by edible plants from enriched peat.

As a constituent of selenoproteins, selenium (Se) is considered an essential element for human health.The main way that Se enters the body is via the consumption of vegetables, whose concentration of thiselement depends on soil Se content. We grew cabbage, lettuce, chard and parsley, in peat enriched in Seby means of the additive Selcote Ultra®and Na2SeO3and Na2SeO4. Total Se in plants was determinedby acidic digestion and Se speciation by an enzymatic extraction. Both were measured by ICP/MS. Theconcentration ranges were between 0.1 mg Se kg−1and 30 mg Se kg−1for plants grown in Selcote Ultra®media, and between 0.4 mg Se kg−1and 1606 mg Se kg−1for those grown in peat enriched with Se sodiumsalts. We found Se (IV), Se (VI) and SeMet in all the extracts. Peat fortified with Selcote Ultra®gave slightlyhigher Se concentration than natural content values. For plants grown with selenium sodium salts, Secontent increases with the Se added and part of the inorganic Se was converted mainly to SeMet. A highSe fortification can damage or inhibit plant growth. Cabbage showed the greatest tolerance to Se.

El sonido de la guerra: Las trompas de la Fortaleza Medieval de Ausa (Zaldibia, Guipuzcoa)

During the fieldwork in the medieval fortification of Ausa (Gipuzkoa), a vast amount of sherds from several pottery artifacts featured by a cylindrical body has been found out. They presumably had the same function in contexts dated from the first half of xiv century. Although it has not been possible to reconstruct any of these artefacts, the study of the sherds allows us to think that they would have formed some sort of big-sized horn. This high-sounding instrument, which has been frequently reproduced in iconographic references, does not have at this moment any direct parallelism in Hispanic contexts, despite being plentiful of references to similar objects in medieval ranges from Provence and Languedoc. By introducing these artefacts from different approaches, we aim to go over the scarce knowledge of these instruments, whose evidence lets us to believe in their widespread distribution all over the landscape in several material contexts from Medieval Ages.

El sonido de la guerra: Las trompas de la Fortaleza Medieval de Ausa (Zaldibia, Guipuzcoa)

During the fieldwork in the medieval fortification of Ausa (Gipuzkoa), a vast amount of sherds from several pottery artifacts featured by a cylindrical body has been found out. They presumably had the same function in contexts dated from the first half of xiv century. Although it has not been possible to reconstruct any of these artefacts, the study of the sherds allows us to think that they would have formed some sort of big-sized horn. This high-sounding instrument, which has been frequently reproduced in iconographic references, does not have at this moment any direct parallelism in Hispanic contexts, despite being plentiful of references to similar objects in medieval ranges from Provence and Languedoc. By introducing these artefacts from different approaches, we aim to go over the scarce knowledge of these instruments, whose evidence lets us to believe in their widespread distribution all over the landscape in several material contexts from Medieval Ages.