Garcia-Herreros, C. (Cecilia)

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2008 - 20103

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    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.
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    Validation of a gas chromatography-mass spectrometry method for the analysis of sterol oxidation products in serum
    (Elsevier, 2008) Astiasarán, I. (Iciar); Ansorena-Artieda, D. (Diana); Garcia-Herreros, C. (Cecilia); Menendez-Carreño, M. (María)
    A validated gas chromatography-mass spectrometry (GC-MS) detection method for the quantitative analysis of sterol oxidation products (SOPs) in serum is described. After a lipid extraction procedure with chloroform-methanol, a cold saponification and purification by solid phase extraction, oxysterols were derivatized to form trimethyl-sylil-ethers which were subjected to GC-MS analysis. Calibration curves for cholesterol oxidation products showed determination coefficient (R(2)) of 1.0, with low values for the coefficient of variation of the response factors (< 1%). Detection and quantification limits were below 5 ng/mL and 10 ng/mL, respectively. Recovery data were between 77.65% and 110.29% (CV < 10% for all compounds). Good results were obtained for within- and between-day repeatability, with values below 10%. In conclusion, the method performed is suitable for the determination and quantification of SOPs in serum.
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    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