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Anthocyanins with various functions in nature are one of the most important sources of colours in plants. They are based on anthocyanidins or 3-deoxyanthocyanidins having in common a C15-skeleton and are unique in terms of how each anthocyanidin is involved in a network of equilibria between different forms exhibiting their own properties including colour. Sphagnorubin C (1) isolated from the cell wall of peat moss (Sphagnum sp.) was in fairly acidic and neutral dimethyl sulfoxide characterized by nuclear magnetic resonance (NMR) and ultraviolet–visible (UV–vis) absorption techniques. At equilibrium, the network of 1 behaved as a two–component colour system involving the reddish flavylium cationic and the yellow trans–chalcone forms. The additional D- and E-rings connected to the common C15-skeleton extend the π-conjugation within the molecule and provide both bathochromic shifts in the absorption spectra of the various forms as well as a low isomerization barrier between the cis- and trans-chalcone forms. The hemiketal and cis-chalcone forms were thus not observed experimentally by NMR due to their short lives. The stable, reversible network of 1 with good colour contrast between its two components has previously not been reported for other natural anthocyanins and might thus have potential in future photochromic systems. This is the first full structural characterization of any naturally occurring anthocyanin chalcone form.

The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration., This study has been co-financed (50/50) by the European Regional Development Fund (FEDER) and the Government of La Rioja, within the FEDER operational program of La Rioja 2014-2020. It also has been financed from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE). We would like to thank Ian Thomas by his English language correction and Victor Llop for his collaboration in laboratory analysis.

An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500 µg/kg). 6.9% of samples exceeded 2000 µg/kg and the 95th percentile was 2028 µg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter a of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices., This research is funded by the Ministry of Economy and Competitiveness (Spain) under project SAFEFRYING (AGL2015-46234-R).

Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total polyphenol content and antioxidant activity. They were incorporated at 25% on flour basis into the bread dough formula to evaluate their potential to improve the functional properties of wheat breads. The contribution of extractable polyphenols (soluble forms) and the largely unexplored hydrolysable polyphenols (bound forms that can be found in the residues of the former) were taken into account to reflect a realistic health-promoting potential of breads. The red and black quinoa varieties stood out compared to wheat flour, with about double the polyphenol content and up to 4.7-fold increments in antioxidant activity when considering the sum of extractable and hydrolysable polyphenols. The red and black flours were equally effective in intensifying the antioxidant properties of bread despite the baking process (between 2- and 3-fold). They produced significant changes in the parameters that describe crust and crumb colour (L*, a*, b*). A clear darkening was observed compared to the control bread, an appealing attribute for lovers of unconventional and natural products. According to our results, the flours from the coloured quinoa seeds could be considered interesting antioxidant sources and be applied as natural ingredients in bread-making; new, promising and valuable unconventional products for consumers and producers could be developed., This work was financially supported by grants AGL2016-75687-C2-1-R (MEIC-Spain), PROMETEO/2017/189 (Generalitat Valenciana, Spain) and CYTED 119RT0567 (Spain). J. Ballester-Sánchez thanks the Spanish MEIC for his contract.

6 páginas, 5 tablas., Thirty male merino lambs were fed with a pelleted total mixed ration (TMR) alone or supplemented with hop(Humulus lupulus L.) cones at two different doses (1.5 and 3.0 g hop cones/kg pelleted TMR, respectively), tostudy the effects of this dietary source of antioxidants on animal performance, ruminal parameters and meatquality attributes. The results showed that dietary supplementation with hop cones decreased lambs' growth rate(P < 0.05) due to a shift in ruminal fermentation, towards a more acetic and less propionic acid production(P < 0.05). These changes in animal growth rate might have promoted microstructural modifications in thequantity and size of muscle fibres, thereby inducing the differences observed in meat chemical composition,colour and texture (P < 0.05), regardless of the lack of differences in meat antioxidant status (P > 0.10), Financial support received from CSIC (Proyecto Intramural Especial;Project 201540E084) is gratefully acknowledged. Raúl Bodas wasfunded by the ‘Doc-INIA’ subprogramme. Carolina Blanco gratefullyacknowledges receipt of a pre-doctoral grant (Junta de Castilla y León and European Social Fund)

Quetglas, Pere J.; Gómez Rabal, Ana. El paisaje inexistente. En: E. Perez Rodriguez (ed.). "Las palabras del paisaje y el paisaje en las palabras de la Edad Media: Estudios de lexicografía latina medieval hispana" Turnhout: Brepols Publishers, 2018, p. 315-338. (Corpus Christianorum, Lingua Patrum, XI). ISBN 978-2-503 -58097-5., [EN] Colour is one of the elements that most genuinely defines a landscape. However, colour cannot be takeen by itself, in the abstract; it always appears in association with an element. On the basis of this principle, this paper focuses on defining and capturing the adjectives of colour referring to the landscape elements that appear in Latin Medieval documents from Catalonia written between the ninth and the twelfth centuries and gathered by the database CODOLCAT ("Corpus Documentale Latinum Cataloniae"). To avoid an excessive dispersion of the field of application, our study centres on the natural terrestrial landscape forms. In this sense, we have excluded those elements related to water (seas, rivers, la.lees, etc.) and those not strictly natural because of the intervention of mankind. After establishing this criterion, we have defined the elements that constitute the natural landscape, divided into generic constituent elements (without characterization, such as mons, petra, etc.) and specific constituent elements (characterized by form, such as cingulus, or purpose, such as guard). We have restricted the list to those elements that appear associated with an adjective of colour, and the result is a catalogue of twenty-five terms (with their Latin and Romance variants): "balteus, cher, collum, coma, costa, cotalus, gurgus, lapis, mons, pascua, petra, pinna, podium, pratum, ripa, roca, rupis, saxum, serra, silva, spelunca, spina, terra, terrarium and vallis". These forms have been crossed with the possible denominations of the different colours, including both the genuinely Latin terms and the words usual in Catalan, the Romance language of reference in our case. In order to facilitate the processing of the data, the results of this cross-linking have been grouped meo a series of tables established from what we generally consider basic colours: whne, black, red, green; these have been complemented with those colours more difficult to establish: yellow, brown, grey, pink and blue. In this regard, we should point out that they are not ali the possible colours, bue only the ones that appear in our documentation and refer to elements of the landscape. A sample of the registered examples is given for each case. The conclusions we have reached are somewhat surprising, since they reveal a paradox (especially if we consider it from a modern point of view): despite the fact that colour is a representative element of the landscape; its manifestation is very limited. Most of the time, colours is not considered by itself, but in the sense that it provides a distinguishing element between equal referents and, therefore, with scarce desire far precision as far as the characterization of the colour itself is concerned., [ES] El color es uno de los elementos que mejor definen los paisajes, aunque no puede ser analizado en abstracto, sino asociado a un elemento. Sobre la base de este principio, el presente trabajo tiene por objetivo identificar y definir los adjetivos de color que se emplean con los elementos paisajisticos en los documentos latinos medievales escritos en Cataluña entre los s. IX y XII e integrados en la base de datos CODOLCAT. Concretamente se ha limitado la investigación a los elementos del paisaje terrestre y se ha establecido una lista de 25 de sus designaciones que aparecen en ellos asociadas a un adjetivo de color: "balteus, cher, collum, coma, costa, cotalus, gurgus, lapis, mons, pascua, petra, pinna, podium, pratum, ripa, roca, rupis, saxum, serra, silva, spelunca, spina, terra, terrarium y vallis". En diversas tablas se muestran los colores con los que establece relación cada uno de esos sustantivos, que pueden ser los cuatro básicos: blanco, negro, rojo y verde, u otros más difíciles de establecer: amarillo, marrón, gris, rosa y azul. Las conclusiones obtenidas son, en parte, sorprendentes, pues revelan una paradoja, especialmente desde un punto de vista moderno: a pesar de que el color es un elemento muy representativo del paisaje, su manifestación en esos textos es muy limitada. La mayor parte de las veces el color no es considerado por sí mismo, sino en tanto en cuanto proporciona un elemento distintivo para referentes iguales, y, en consecuencia, hay poco interés por conseguir la precisión en lo que respecta a la pura caracterización del color., Es te trabajo ha sido elaborado en el seno del equipo del "Glossarium Mediae Latinitatis Cataloniae", beneficiario del proyecto "Informatización del Glossarium Mediae Latinitatis Cataloniae (8)", subproyectos "Ampliación y de sarrollo de la base de datos "Corpus Documentale Latinum Cataloniae" (CODOLCAT) (2)" (FFI2016-77831-C2-l-P) y "Redacción del Glossarium Mediae Latinitatis Cataloniae (GMLC) (2)" (FFI2016-77831-C2-2-P), así como de la red de excelencia "Corpus Documentale Latinum Hispaniarum (CODOLHISP)" (FFI2016-81889-REDT), sufragados por el Ministerio de Economía, Industria y Competitividad, y beneficiario, asimismo, del reconocimiento como Grupo de Investigación Consolidado (2017SGR553) de la Generalitat de Cataluña y de las ayudas del Institut d'Estudis Catalans (PUAI1985) y de la Union Académique Internationale.

6 páginas.- Trabajo presentado al: . XIX Congreso Internacional y XLIII Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia SEOC. Zaragoza (España), 19-21 septiembre 2018. Con el objetivo de obtener un sistema visual subjetivo para valorar el color y el grado de oxidación de la carne de cordero en condiciones de atmósfera controlada, y que se pudiera utilizar a bajo coste en condiciones comerciales, se utilizaron cortes de pierna embandejada de 108 animales alimentados con diferentes dosis de vitE (natural y sintética) en dos pruebas similares. La evaluación visual de la carne fue realizada por la misma persona a los 3,7,11 y 17 días del embandejado. Se tomaron muestras del músculo L. dorsi de los mismos animales y se analizaron el TBARS (mgMA/Kg), y los contenidos en mioglobina y metahemoglobina. Se realizó un análisis estadístico para ver posibles relaciones significativas entre el método visual subjetivo (puntación de 0 a 4) y los resultados analíticos. Se evidenciaron correlaciones significativas negativas entre las puntuaciones visuales y los días de embandejado (p

6 páginas.- Trabajo presentado al: . XIX Congreso Internacional y XLIII Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia SEOC. Zaragoza (España), 19-21 septiembre 2018., Con el objetivo de obtener un sistema visual subjetivo para valorar el color y el grado de oxidación de la carne de cordero en condiciones de atmósfera controlada, y que se pudiera utilizar a bajo coste en condiciones comerciales, se utilizaron cortes de pierna embandejada de 108 animales alimentados con diferentes dosis de vitE (natural y sintética) en dos pruebas similares. La evaluación visual de la carne fue realizada por la misma persona a los 3,7,11 y 17 días del embandejado. Se tomaron muestras del músculo L. dorsi de los mismos animales y se analizaron el TBARS (mgMA/Kg), y los contenidos en mioglobina y metahemoglobina. Se realizó un análisis estadístico para ver posibles relaciones significativas entre el método visual subjetivo (puntación de 0 a 4) y los resultados analíticos. Se evidenciaron correlaciones significativas negativas entre las puntuaciones visuales y los días de embandejado (p

13 páginas, 8 figuras, 2 tablas., [ES] El objetivo de este trabajo es el estudio de diferentes aspectos, como el color, la composición química y las fases mineralógicas presentes en los diferentes materiales que forman la ornamentación del techo de la Sala Capitular del Ayuntamiento de Sevilla, mediante métodos físicos y químicos. Nuestros resultados muestran que el dorado fue realizado sobre una capa de bol previamente depositada sobre una lámina de blanco de plomo que cubría un estrato de calcita. Posteriormente, y probablemente debido a alteraciones en el dorado original, el techo fue de nuevo dorado usando una técnica similar. En el siglo XIX, casi todo el techo, excepto las zonas con inscripciones, fue blanqueado usando una mezcla de calcita y blanco de plomo. Se empleó plata para cubrir la espada del rey Juan I (casetón 27). Finísimas láminas de oro se usaron para decorar los atributos reales: coronas, cinturones, cetros, espadas y rosarios. En diferentes partes de la decoración fueron detectados pigmentos como azurita, malaquita, bermellón y negro de humo. La composición del mortero de la estructura era a base de cal y dolomita molida., [EN] The present article describes a chemical and physical study of the colour, chemical composition and mineral phases of the decorative materials in the Seville City Hall Chapter House ceiling. The findings showed that the inner most layer of material, calcite, was covered with white lead, in turn concealed under a layer of gilded bole. The ceiling underwent re-gilding, also over bole, due in all likelihood to wear on the original gold leaf. In the nineteenth century, the entire ceiling with the exception of the inscriptions was whitewashed with calcite and white lead. Silver was employed on King John I’s sword (coffer 27). Gold leaf was used to adorn the royal attributes: crowns, belts, sceptres, swords and rosary beads. The high reliefs were likewise gilded. The pigments identified on the ceiling adornments included azurite, malachite, vermilion and gas black. A lime and ground dolomite mortar was used throughout.

36 páginas, 2 tablas, 4 figuras, Brownish colourations in Natural green table olives (non-treated with alkali) make this product less attractive to consumers than Spanish-style green table olives (treated with alkali), which develop a more appreciated bright golden-yellow colour. These colour differences were studied in relation to changes in the composition of chlorophyll and carotenoid pigments, as well as polyphenolic compounds and polyphenol oxidase enzyme (PPO) activity. Natural green olives showed a different chlorophyll profile than Spanish-style. However, all the chlorophyll pigments formed in both processing types were Mg-free derivatives (mostly pheophytins) with similar colourations, ranging from grey to green brownish. In the carotenoid fraction no appreciable differences were found between both processing types. The fruit’s brownish colour was mainly due to polymeric substances with a size of >1000 daltons and polyphenolic nature, resulting from an enzymatic oxidation by PPO of the o-diphenolic compounds present in the fresh fruits., This work was supported by the “Comisión Interministerial de Ciencia y Tecnología (CICYT-EU Spanish Government) under projects AGL-2009-07512 and AGL 2012-39714/ALI, and Junta de Andalucía through financial support to groups AGR 148-2011 and AGR-125, partially financed by European Regional Development Funds. ER thanks MINECO for her FPI fellowship. We thank Sergio Alcañiz for technical assistance. BGR and LGG are members of the IBERCAROT Network, funded by CYTED (ref. 112RT0445).

To obtain the usual colours in ceramic decoration several ceramic pigments formed by pure oxides and mixtures of different structures as spinels, zircon, badeleyite...were used. This study focussed in the physics principles that the mixtures of pigment must satisfy to determine the resulting colours. Six pigments were selected to obtain the maximum possible combinations to validate the superposition effects when the pigments are similar and the multi-dispersion effects when the pigments are dissimilar in the spectrum.Para obtener toda la gama de colores habituales en la decoración cerámica se usan los pigmentos cerámicos, los cuales están formados por óxidos y mezclas de los mismos formando diferentes tipos de estructuras específicas espinelas, circones, badeleyita etc., que se pueden tener por separados o mezclados en busca del color que se quiere lograr. El presente estudio enfoca su atención en el cumplimiento de los principios físicos que cumplen los pigmentos al ser mezclados para la determinación del color resultante. Se escogen seis pigmentos de manera que se tengan la mayoría de las combinaciones posibles y se observa la validez de la superposición para pigmentos cercanos en el espectro luminoso y el mayor efecto de la multidispersión para pigmentos lejanos en dicho espectro.

5 páginas, 2 tablas.--XXXIX Congreso Nacional y XV Internacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC): 231-235 (2014), [EN] Forty merino lambs fed with total mixed rations were used to assess the effect of different proportions of hop flowers (0 %, CONTROL; 0.15 %, LUP15; 0.30 %, LUP30; 0.60 %, LUP60), on feed intake, animal performance and the evolution of meat colour under retail display. The animals were slaughtered when they reached 27 kg body weight. Feed intake, average daily gain and feed to gain ratio were similar for all groups (P>0.10). Long periods under simulated retail display (8 days refrigerated at 4 ºC, 12 h illumination) of longissimus lumborum muscle revealed a significant lower of L* and h* of hop fed animals (P, [ES] Cuarenta corderos de raza Merina (14.6 kg PV inicial), divididos en 4 grupos experimentales, fueron alimentados con una ración completa (Control) o enriquecida con flores de lúpulo (Humulus lupulus L.) en 0,15 (LUP15), 0,30 (LUP30) y 0,60 % (LUP60) para evaluar su efecto sobre el rendimiento productivo (ingestión diaria, ganancia media diaria e índice de conversión) y la calidad de la carne (evolución del color). Los animales se sacrificaron a los 27 kg de PV. Se estudió la evolución del color de la carne del músculo longissimus lumborum (LL) durante 8 días de refrigeración (4 ºC). La adición de flores de lúpulo a la dieta no influyó en la ingestión ni en el índice de conversión (P>0,05), pero sí afectó al color de la carne, disminuyendo la luminosidad y el tono. Este efecto, no obstante, no mostró una relación lineal con la proporción de flores de lúpulo utilizada y podría guardar relación con las diferencias observadas en la ganancia diaria de peso., Proyecto CYCIT (AGL2010-19094) Intramural CSIC (201240E105). Carolina Blanco es beneficiaria de un contrato predoctoral de la Junta de Castilla y León y el Fondo Social Europeo. Maria Luisa Tejido es beneficiaria de un contrato JAE-doc financiado por el CSIC bajo el programa ‘Junta de Ampliación de Estudios’ (CSIC- Fondo Social Europeo). Jorge Adalberto Cayetano es beneficiario de una beca CONACYT (Consejo Nacional de Ciencia y Tecnología) financiada por el Gobierno Federal de México.

13 páginas, 8 figuras, 2 tablas. [ES] El objetivo de este trabajo es el estudio de diferentes aspectos, como el color, la composición química y las fases mineralógicas presentes en los diferentes materiales que forman la ornamentación del techo de la Sala Capitular del Ayuntamiento de Sevilla, mediante métodos físicos y químicos. Nuestros resultados muestran que el dorado fue realizado sobre una capa de bol previamente depositada sobre una lámina de blanco de plomo que cubría un estrato de calcita. Posteriormente, y probablemente debido a alteraciones en el dorado original, el techo fue de nuevo dorado usando una técnica similar. En el siglo XIX, casi todo el techo, excepto las zonas con inscripciones, fue blanqueado usando una mezcla de calcita y blanco de plomo. Se empleó plata para cubrir la espada del rey Juan I (casetón 27). Finísimas láminas de oro se usaron para decorar los atributos reales: coronas, cinturones, cetros, espadas y rosarios. En diferentes partes de la decoración fueron detectados pigmentos como azurita, malaquita, bermellón y negro de humo. La composición del mortero de la estructura era a base de cal y dolomita molida. [EN] The present article describes a chemical and physical study of the colour, chemical composition and mineral phases of the decorative materials in the Seville City Hall Chapter House ceiling. The findings showed that the inner most layer of material, calcite, was covered with white lead, in turn concealed under a layer of gilded bole. The ceiling underwent re-gilding, also over bole, due in all likelihood to wear on the original gold leaf. In the nineteenth century, the entire ceiling with the exception of the inscriptions was whitewashed with calcite and white lead. Silver was employed on King John I’s sword (coffer 27). Gold leaf was used to adorn the royal attributes: crowns, belts, sceptres, swords and rosary beads. The high reliefs were likewise gilded. The pigments identified on the ceiling adornments included azurite, malachite, vermilion and gas black. A lime and ground dolomite mortar was used throughout.

19 pages, 7 figures., A study was conducted on bricks sampled from the defence walls around the historic town of Pavia (northern Italy) erected during Roman (uncertain) and “Spanish” sixteenth-seventeenth centuries) times. An analysis of colour, macro- and micro-chemical composition, mineralogical clusters and structural-textural features showed that similar raw materials were used in the manufacture of these bricks, although certain variations were identified: particle size is finer in Roman bricks, while the “Spanish” version contains ground carbonate and “chamotte” additives. The “Spanish” bricks, fired at lower temperatures, are more porous. The wide range of firing temperatures used to make “Spanish” bricks was very likely related to the intended use. The sporadic presence of maghemite is discussed in the context of the atmosphere prevailing in the kilns. The “Spanish” bricks are lighter in colour as a result of their carbonate content and lower firing temperature. These characteristics, which affect the weather resistance of the different types of brick, should be taken into account in restoration work. Keywords: bricks, Roman Spanish walls, Pavia, colour, chemical composition. (*) Dipartimento di Scienze della Terra, University of Pavia (Italia). (**) Instituto Andaluz de Ciencias de la Tierra – CSIC, University of Granada (España). (***) Dipartimento di Scienze dell’Antichità, University of Pavia (Italia). (•) Present address: Dipartimento scienze della Terra, University of Milan (Italia). Persona de contacto/Corresponding author: setti@crystal.unipv.it, The authors are indebted to Dr. Donata Vicini, Director of the Civic Museum of Pavia, for her help with the historical documentation, and to Dr. Federico Carò (Department of Earth Sciences, University of Pavia) for his assistance with computer imaging. Conversations with Dr. Giuseppe Cultrone (Department of Mineralogy and Petrology, University of Granada, Spain) led to distinct improvements in the manuscript. An anonimous reviewer improved our english.