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El vino de tea de La Palma: Un patrimonio cultural alimentario

El vino de tea de La Palma: Un patrimonio cultural alimentario

El vino de tea, como parte del patrimonio y la cultura inmaterial de la isla de La Palma, constituye un fenómeno de la tradición vitivinícola insular único en el mundo. Esto se debe no solo a la singularidad de su elaboración y consumo, sino que este producto también presenta una composición, unas características organolépticas singulares. Por ello, el presente artículo aúna los diferentes procesos de investigación y los resultados alcanzados y analizados en las diferentes investigaciones realizadas en el marco de proyectos interdisciplinares enmarcados en temáticas variadas. Se emplearon varias técnicas, desde las entrevistas semiestructuradas hasta el análisis de compuestos volátiles. Los resultados muestran que la singularidad de la elaboración de este vino goza de siglos de tradición en el noroeste palmero. Al mismo tiempo que el vino de tea como producto vitivinícola posee una serie de compuestos volátiles específicos conferidos por la maceración en madera de tea.

Arocha Alonso, Francisco Nauzet; Parga-Dans, Eva ; Alonso-González, Pablo; Cumplido Mancera, Luis Francisco.

Anuario de Estudios Atlánticos (70), 070-004: 1-22 (2024)
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Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

The apple cultivar, known for its adaptability and diverse varieties, has been extensively utilized for cider production, particularly in climatically suitable regions. Cider, an age-old alcoholic beverage derived from fermenting apple juice, is gaining popularity, especially among younger generations. Despite this trend, comprehensive knowledge regarding the toxicological profile of ciders remains limited, leaving room for potential chemical contaminants from raw ingredients or production methods. To address this gap, we conducted an unprecedented study analyzing sixty-eight cider samples from the Spanish market, encompassing both traditional ciders and newly developed apple-based flavored drinks referred to as “ciders.” Our investigation focused on pesticide residues, elemental profiles, and mycotoxin residues. In a groundbreaking approach, our study integrated the analysis of 225 pesticide residues, 50 Persistent Organic Pollutants (POPs), 11 mycotoxins (AFB1, AFB2, AFG1, AFG2, DON, FB1, FB2, H-2, HT-2, OTA, PAT, and ZEN), and a total of 50 elements. Pesticide residues were identified using GCMSMS and LCMSMS, elemental composition determined via ICPMS, and mycotoxins analyzed using LCMSMS. The significance of our research lies in addressing the dearth of toxicological analyses of ciders, despite their burgeoning global consumption and production. For pesticide residues and elemental composition, our results underwent statistical processing, revealing distinct differences between the elemental profiles of traditional ciders and “ciders.” Additionally, disparities were observed between cider and other low-alcohol fermented beverages like wines and beers. Concentrations of most pesticide residues and elements in the cider samples were deemed non-toxic, falling below allowable limits established by international organizations for other beverages such as water or wine. However, certain elements, notably Br and Pb in traditional ciders, raised potential concerns. Our findings underscore the necessity of establishing regulatory limits for pesticide residues, potentially hazardous elements, and mycotoxins in cider, a regulatory framework currently lacking on a global scale.

Alonso-González, Pablo; Parga-Dans, Eva; de las Heras Tranche, Iván; Acosta-Dacal, Andrea Carolina; Macías Montes, Ana; Zumbado Peña, Manuel; Pérez Luzardo, Octavio.

Food Control, 110310: 1-44 (2024)
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Foliar treatment with MSB (menadione sodium bisulphite) to increase artemisinin content in Artemisia annua plants

Foliar treatment with MSB (menadione sodium bisulphite) to increase artemisinin content in Artemisia annua plants

Artemisinin is a sesquiterpene lactone endoperoxide, recognized for its application as a treatment for malaria. Besides, it has activity against several types of cancers, as well as anti-viral and anti-inflammatory properties. The chemical synthesis of artemisinin is quite complex and economically unfeasible. Hence, artemisinin is typically obtained from Artemisia annua plants in low quantities in relation to the biomass. A strategy to increase the biosynthesis of secondary metabolites would be the application of elicitors. In this work, the effect of treating A. annua plants with menadione sodium bisulphite (MSB) is studied. An initial dose-optimization was conducted by treating the plants with different MBS concentrations (0, 0.2, 0.8, 1, 2, 3 and 4 mM) and artemisinin was quantified 48 h after treatment. The highest artemisinin content (3.71 mg artemisinin g−1 DW) was obtained with 1 mM of MSB. Then, harvesting time was optimised (24, 48 and 72 h after treatment application) with 1 mM of MSB. The largest increase in artemisinin content was observed at 48 h with an increment of 62.37 % over the control. The treatment increased H2O2 content, as well as the activity of superoxide dismutase (SOD) and ascorbate peroxidase (APX). Besides, MSB up-regulated HMGR (the gene for 3-hydroxy-3-methylglutaryl-CoA reductase) and DXS (the gene for 1-deoxy-D-xylulose-5-phosphate synthase) 24 h after treatment. Both genes are involved in the MVA (mevalonate) and MEP (2C-methylerythritol 4-phosphate) pathways, respectively. These pathways represent the initiation of artemisinin biosynthesis. Thus, MSB application and the consequent up-regulation of early biosynthetic pathway genes along with the triggered oxidative stress may have been contributed to the observed increase in artemisinin production.

García-García, Ana L.; Rodríguez-Ramos, Ruth; Borges, Andrés A.; Boto, Alicia; Jiménez-Arias, David.

Scientia Horticulturae, 328, 112913: 1-8 (2024)

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Friday, 25 November 2022