Garcia-Iñiguez-de-Ciriano, M. (Mikel)
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- A lyophilized water extract of melissa officinalis L. as an effective natural antioxidant during the storage of dry fermented sausages high in alpha-linolenic acid and DHA(David Publishing, 2012) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Berasategui, I. (Izaskun); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Larequi-García, E. (Eduardo)Abstract: A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content. The objective of this work was to evaluate the stability of this modified formulation during the storage and to compare it to that of a traditional formulation. Traditional and modified products were stored during 90 days at 4 ºC in aerobic conditions. Fatty acid profiles, TBARS and volatile compounds derived from oxidation were analyzed at 0, 30 and 90 days of storage. The fatty acid profiles did not significantly change along the storage period. The stabilizing effect of the natural antioxidants of M. officinalis could contribute to detect no losses of ω-3 PUFA in Modified (30 days: 2.13 g/100 g of product, 90 days: 2.33 g/100 g of product), whereas in Control products a slightly significant reduction was detected (30 days: 0.34 g/100 g of product, 90 days: 0.29 g/100 g of product). After 90 days, the increases of TBARS and hexanal content were much higher in Control than in Modified (Control: 1.41 mg MDA/kg & 17,915 ng dodecane/kg of dry matter; Modified: 0.48 mg MDA/kg & 2,496 ng dodecane/kg of dry matter). In conclusion, the lyophilized water extract of M. officinalis protected high ω-3 PUFA of dry fermented sausages from oxidation along the storage time, guaranteeing the nutritional improvements achieved with the modified formulation.
- Anti-proliferative effect of melissa officinalis on human colon cancer cell line(Springer, 2011) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Berasategui, I. (Izaskun); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Rehecho, S. (Sheyla); Hoyos, K.M. (Kelly Melissa); Encalada, M.A. (Manuel Alejandro)Melissa officinalis L. (Lamiaceae) is consumed as a traditional herbal tea in the Mediterranean region. The cytotoxic effect of the 50% ethanolic and aqueous extract, determined by the MTT and NR assays, was evaluated in vitro on Human Colon Cancer Cell Line (HCT-116), using Triton 10% as positive control. The 50 % ethanolic extract showed significant differences after 72 hours of treatment, reducing cell proliferation to values close to 40%, even the lowest dose tested (5 μg/ml). In the MTT assay, the same extract caused the lowest cell viability with 13% at a concentration of 1000 μg/ml after 72 h of treatment, being a value lower than triton 10%. The antioxidant activity was also confirmed evaluating the capacity of the extracts to scavenge ABTS and DPPH radicals, and IC50 values were highly correlated with the total phenolic and flavonoid content. Bioassay guided fractionation led to the isolation of an anti-proliferative compound, rosmarinic acid. Its structural elucidation was performed by HPLC/DAD/ESI/MS analysis. High dose of rosmarinic acid (1000 μg/ml) was clearly cytotoxic against HCT-116 cells, with a significant decrease in cell number since the earliest time point (24 h).
- Antioxidant activity and phenolic content of water extracts of Borago officinalis L: influence of plant part and cooking procedures(Chiriotti Editori, 2010) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Garcia-Herreros, C. (Cecilia)Borage (Borago officinalis L.) water extracts were prepared from raw stems and leaves and from cooked (boiled and steamed) stems. Antioxidant activity (AA) was determined by ABTS and DPPH after their respective calibration with Trolox as standard and expressing results of both assays as µg Trolox/g fresh plant. Also total phenolic compounds (TPC) were determined for each extract. Values for DPPH and ABTS in leaf extracts were similar and approximately 3.5 fold the values obtained for stem extracts. The high antioxidant activity of leaf extracts might be attributed to the high amount of phenolic compounds (2.36 mg GAE/g fresh plant for leaves and 0.57 mg GAE/g fresh plant for stems). Boiling significantly decreased antioxidant activity (51-52 % decrease) and total phenolic compounds (67 % decrease). Steaming caused no significant effect on the antioxidant activity values, whereas total phenolic compounds showed approximately half of the decrease found for boiling (35 %). Borage water extracts, and particularly, those of their by-products (leaves) showed great antioxidant activity, that could potentially be used for different applications in food industry.
- Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products(Elsevier, 2010) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Calvo, M.I. (María Isabel); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Rehecho, S. (Sheyla)Previous work pointed out the possibility to enhance the nutritional value of meat products using long chain omega-3 PUFA enriched emulsions. Oil-in-water emulsions elaborated with a mixture of algae and linseed oils (15:10) in order to be used as functional ingredient were stabilized with BHA (butylhydroxyanisol) or with a lyophilized water extract of Melissa officinalis L. (Lemon balm). The lipid profile of the oil mixture showed a high amount of DHA (31.7%), oleic (25.4%) and alpha-linolenic acid (12.7%) resulting in a very low omega-6/omega-3 ratio (0.12). The lyophilized extract of M. officinalis showed a high antioxidant activity (being 62ppm of the lyophilized water extract of Melissa equivalent to 200ppm of BHA, using the DPPH assay as reference), and high total phenolic content. Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation.
- Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation.(Elsevier, 2010) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Larequi-García, E. (Eduardo); Rehecho, S. (Sheyla)A new formulation of dry fermented sausage, including ingredients that improve the nutritional and health benefits of this type of product is presented. Se yeast (2g/kg), iodized salt (26g/kg), linseed:algae (3:2) emulsion (62.5g/kg), and lyophilized water extract of Melissa officinalis L. as a source of natural antioxidants (686mg/kg), yielded dry fermented sausages with technological and sensory properties similar to traditional ones. From the nutritional standpoint, a 50g portion of this product would give 100% of the recommended daily intake for Se, 70% of DRI for iodine, and 40% and 100% of the reference intake for alpha-linolenic and EPA+DHA, respectively. The omega-6/omega-3 ratio decreased from 15.7 in the control product to 1.96 in the modified one. Despite the high PUFA content, no oxidation was detected by TBARS (<0.15mgMDA/kg) and volatile compounds, showing the effectiveness of the natural antioxidants from M. officinalis. The modified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products.
- Reduced fat bologna sausages with improved lipid fraction(Wiley, 2014) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Berasategui, I. (Izaskun); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo)BACKGROUND: This applied research was done in order to obtain cooked products (bologna sausages) with significantly lower amount of energy, total fat and saturated fat and higher amount of ω-3 fatty acids than conventional ones. Two subsequent experiments were performed. RESULTS: Experiment 1 aimed a pork back-fat reduction and allowed to obtain sausages with 84 g kg-1 of fat and 1334 kcal kg-1, without significant negative effects on sensory quality. Carrageenan was used as fat replacer. Experiment 2 aimed improving the lipid profile of the “energy-reduced” sausages previously developed, by a partial substitution of the pork back-fat with a linseed oil-in water emulsion (substitution levels: 25% to 100%). Using the 100% substitution level gave rise to products with 27 g kg-1 α-linolenic acid, and low saturated fat content (13.5 g kg-1), showing good sensory results regarding taste, smell and texture. The use of antioxidant maintained low TBARs values in all formulations. CONCLUSION: It is possible to obtain cooked meat products (bologna sausages) with low energy, low saturated fat and high amount of ω-3 fatty acids simultaneously, applying a combination of use of carrageenan, linseed oil emulsion and increment of water, without significant effects over the sensory quality. Functional products, interesting from a nutritional standpoint, were achieved.
- Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality(Wiley-Blackwell, 2012) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Berasategui, I. (Izaskun); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo)BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively). RESULTS: The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1) ). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products. CONCLUSIONS: The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acids
- Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA.(Elsevier, 2009) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Valencia, I. (Idoia); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Garcia-Herreros, C. (Cecilia); Larequi-García, E. (Eduardo)An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed. Lyophilized extract (340ppm) showed an antioxidant capacity equivalent to 200ppm of a butylhydroxyanisol (BHA) and butylhydroxytoluene (BHT) mixture. Two batches of dry fermented sausages enriched in ω-3 PUFA were developed. One of them was supplemented with a synthetic antioxidants mixture (200ppm of BHA+BHT) and the other one with natural antioxidants (340ppm of lyophilized water extract of borage leaves). Furthermore, a traditional formulation of this type of dry fermented sausage (Control), was also manufactured. The natural extract gave rise to lower amount of volatile compounds (including hexanal), than the mixture of synthetic antioxidants (2202 and 2713ng dodecane/g dry matter, respectively). TBARS and Cholesterol Oxidation Products (COPs) did not show significant differences between products with different antioxidants. The sensorial analysis showed that lyophilized water extracts of borage leaves did not affect the sensorial properties of the products. From the economical and safety standpoints, the use of a by-product (borage leaves) and water as extracting solvent are valuable alternatives for obtaining natural antioxidants to be added to dry fermented sausages enriched in ω-3 PUFA
- Chemical composition, mineral content and antioxidant activity of Verbena officinalis L.(Elsevier, 2011) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Cavero-Remon, R.Y. (Rita Yolanda); Calvo, M.I. (María Isabel); Hidalgo, O. (Olman); Garcia-Iñiguez-de-Ciriano, M. (Mikel); Navarro-Blasco, I. (Iñigo); Rehecho, S. (Sheyla)Aqueous and hydroalcoholic extracts from Verbena officinalis L. were obtained and characterised. The analysis by HPLC-DAD and LC–MS allowed the detection and identification of three iridoids, fifteen flavonoids and four phenolic acid derivatives. Four flavonoids, scutellarein 7-diglucuronide (9), scutellarein 7-glucuronide (13), pedalitin 6-galactoside (15) and scutellarein 7-glucoside (19) are reported for the first time from this plant. In addition, three new flavonoids have been isolated: scutellarein 7-O-(2-O-feruloyl)-diglucuronide (5), pedalitin 6-O-diglucuronide (6) and pedalitin 6-O-(2-O-feruloyl)-diglucuronide (13). To our knowledge, these flavonoids have not been reported as natural products. Both extracts showed significant antioxidant activity using three in vitro model systems and the results have been correlated with total phenolic and total flavonoid contents. The results have allowed establishing an important relation structure–activity and significant correlations have also been found between the mineralcontent and the flavonoids present in both extracts.
- Design and evaluation of functional meat products(Servicio de Publicaciones de la Universidad de Navarra, 2014) Garcia-Iñiguez-de-Ciriano, M. (Mikel); Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana)The meat industry has been traditionally one of the main sectors of food industry. An excess of meat products consumption has been related to an increased risk of some diseases such as cardiovascular, diabetes and some types of cancer. This work deals with the development and evaluation of different strategies to improve the nutritional quality of meat products, maintaining at the same time their stability and typical sensory properties. In consequence, the objectives of the work include the design, elaboration and evaluation of meat products, in order to provide scientific support to their potential functional effect. The main conclusions of the work were: 1. The dietary use of different sources of ω-3 poly-unsaturated fatty acids (PUFA) in Iberian pigs caused significant improvement in the lipid profile of the meat products obtained rom the respective animals. The administration of feed enriched in fish oil led to significant increases of EPA and DHA, only comparable with those of DHA obtained with the use of feed enriched in microalgae. The use of linseed oil in the feed was not efficient regarding the long chain ω-3 PUFA deposition, at least in the conditions and products studied. 2. Dry fermented sausages elaborated with a pre-emulsified mixture of linseed and algae oils (3:2) (as a substitution of 25% of total pork back fat), selenium yeast and iodized salt, in agreement the European legislation, could include the nutrient claims “High in ω-3 PUFA”, “High in selenium” an “High in iodine”, showing at the same time a good sensory quality. 3. Dry fermented sausages elaborated with pre-emulsified linseed oil and with a partial replacement of NaC1 by calcium ascorbate could be claimed as “Source of ω-3 fatty acids”, “Reduced sodium” and “High calcium”, being safe, and showing a sensory acceptability similar to that of traditional formulations. 4. Lyophilized water extracts of leaves from Borago officinalis showed an effective antioxidant capacity for controlling lipid oxidation in dry fermented sausages elaborated with linseed oil. 5. Lyophilized water extracts of Melissa officinalis were effective for maintaining the oxidative stability of highly unsaturated oil-in-water emulsions made with a mixture of algae and linseed oils (3:2). These emulsions had been proof to be adequate as functional ingredients in dry fermented sausages without inducing sensory or stability problems along 90 days of storage.