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Systematic studies of physico-chemical and stability-related properties, and chemical composition, of extra virgin olive oils (EVOOs) obtained from drupes cropped in specific regions are of special agricultural interest. This is particularly so with new production areas, where careful selection of the most suitable olive varieties for EVOO production is required. This paper reports the first comprehensive chemical characterisation of EVOOs obtained from three different olive varieties (viz., Picual, Morisca and Manzanilla de Sevilla) grown in a new cultivation area in Galicia (NW Spain). The Morisca variety was that providing the highest industrial oil yield (21%). However, the three types of EVOO exhibited no statistically significant differences in standard quality-related indices other than acidity. Morisca EVOO was that with the lowest content in oleic acid (mean = 68%) and highest content in linoleic acid (mean = 13%). Also, Morisca EVOO exhibited the highest sterol levels (mean = 1616 mg/kg) and Picual EVOO the lowest (mean = 1160 mg/kg). Picual EVOO contained greater amounts of the phenolic compounds luteolin and pinoresinol than both Morisca and Manzanilla de Sevilla EVOOs. Finally, Manzanilla de Sevilla EVOO exhibited differential attributes, with banana and olive fruit aromatic series prevailing predominantly over bitter-like, pungent-like and leaf series. [ABSTRACT FROM AUTHOR]

Dynamic headspace-thermal desorption/gas chromatography-mass spectrometry was employed to characterize the volatile profile of extra virgin olive oils before and after the process of sedimentation plus racking. Several oils produced in the provinces of Ourense (San Cibrao das Viñas) and Lugo (Quiroga) (northwestern Spain) and in that of Córdoba (southwestern Spain) were selected for such a purpose. There are no data on the effect of racking on the headspace composition of EVOOs. The volatile components were identified, and the differences found were highlighted in terms of the process but also in terms of different varieties and origins. The results suggest that besides the genetic factor, environmental conditions and process treatments influence the volatile formation. After racking, there is an increase of fruity vs. green notes (C6 alcohols vs. C6 aldehydes) and an apple-like character vs. a banana-like nuance (C6 linoleic acid route vs. C6 linolenic acid route) but also a more bitter character (C5 vs. C6 volatiles), with whiskey, spicy and malty nuances (by the slight increase of minor alcohols and aldehydes). [ABSTRACT FROM AUTHOR]

Thermal waters can be regarded as worth developing because of their human health implications and, if thermal tourism is promoted, their importance to the local economy. Galicia, in the North-West of Spain, has numerous sources of thermal waters spread all over the region. They have been used for therapeutic purposes since Roman times. Ourense, with 82 sources (9 spas), is becoming one of the richest Spanish provinces in hydromineral and thermal resources. In this work, the most representative springs of thermal waters from the city of Ourense – Outariz, Chavasqueira, Tinteiro and As Burgas – were analysed in order to identify the presence of several chemical classes of soluble organic compounds responsible for their biological activity. The waters studied are hyperthermal, with temperatures ranged between 45 and 66°C. Different extraction techniques, liquid–liquid extraction (LLE), solid phase extraction (SPE) and solid phase micro-extraction (SPME), combined with gas chromatography–electron impact ion trap mass spectrometry (GC–(EI)ITMS) were used to cover a wide variety of compounds. The most characteristic chemical families of extractable organic compounds detected are thoroughly discussed. Most of the substances belonging to phenol, aldehyde, esther, ketone, and elemental sulphur groups occur in all samples. Large amounts of elemental sulphur were found in Tinteiro spring, providing to this water of numerous beneficial clinical effects. [Copyright &y& Elsevier]

Acidithiobacillus thiooxidans is of paramount importance in the development of biomining technologies. Being widely recognized as an extreme acidophile, extensive research has been dedicated to understanding its significant role in the extraction of several ores in recent years. However, there still exist significant molecular uncertainties surrounding this species. This study focuses on developing a taxonomic assignment method based on the sequencing of the 16S-5S rRNA cluster, along with a qPCR-based technology enabling precise growth determination. Additionally, an approach to understanding its response to acid stress is explored through RT-PCR and MALDI-TOF analysis. Our findings indicate that when subjected to pH levels below 1, the cell inhibits central (carbon fixation and metabolism) and energy (sulfur metabolism) metabolism, as well as chaperone synthesis, suggesting a potential cellular collapse. Nevertheless, the secretion of ammonia is enhanced to raise the environmental pH, while fatty acid synthesis is upregulated to reinforce the cell membrane.

Adolescence is a critical period in the development of addictive behaviors. In particular, the age at which adolescents start drinking is not a trivial matter, given the important consequences that it has. However, relatively little is known about what it is that causes them to start drinking at an ever earlier age. The aim of this paper is to collect new empirical data about the implications of an early age of onset and, at the same time, to identify possible associated variables. Furthermore, the mean age of onset of the different substances is updated by expanding the sample frame of the ESTUDES (14-18 years) to incorporate adolescents aged 12 and 13. The results obtained with a sample of 3,419 adolescents from the Autonomous Community of Galicia (M = 14.57 and SD = 1.76) reveal that at 13.4 years of age, the age at which adolescents tend to start drinking is lower than suggested by ESTUDES 2016-2017. In addition, those who start drinking earlier are more likely to use other substances, their rates of high-risk consumption are 3 times higher and they are more involved in potentially dangerous practices. Finally, variables such as risk perception and expectations of use yield very limited explanatory capacity, especially if they are compared with those related to drinking within the family or peer group. The results reinforce the need to delay the age of alcohol onset as one of the strategic objectives of prevention policies.

'Brava' and 'Mansa de Figueiredo' extra-virgin olive oils (EVOOs) are two varieties identified from north-western Spain. A systematic phenolic characterization of the studied oils was undertaken by LC-ESI-IT-MS. In addition, the role of dietary polyphenols from these EVOOs has been evaluated against the inhibition of key enzymes (α-glucosidase and α-amylase) in the management of diabetes mellitus (DM). Oleuropein and ligstroside derivatives comprised 83% and 67% of the total phenolic compounds in 'Brava' and 'Mansa de Figueiredo' EVOOs, respectively. The main secoiridoids from oleuropein were DOA (3,4-DHPEA-EDA, 59 and 22 mg kg -1 , respectively) and the main isomer of OlAgl (3,4-DHPEA-EA, 74 and 23 mg kg -1 ). The main secoiridoids from ligstroside were D-LigAgl (p-HPEA-EDA or oleocanthal, 23 and 167 mg kg -1 ) and the main isomer of LigAgl (p-HPEA-EA, 214 and 114 mg kg -1 ). For α-glucosidase, both EVOO extracts displayed stronger inhibitory activity (IC 50 values of 60 ± 8 and 118 ± 9 μg mL -1 , respectively) than the commercial inhibitor acarbose (IC 50  = 356 ± 21 μg mL -1 ). Nevertheless, for α-amylase, only 'Brava' extracts showed anti-α-amylase capacity. A daily VOO intake lower than the requirements of EFSA seem to be enough to reach both 50% for α-glucosidase and 25% for α-amylase inhibition. These findings support the potential health benefits derived from Galician EVOOs that might be probably linked to the outstanding high concentration levels of phenolic acids and flavonoids., (Copyright © 2018. Published by Elsevier Ltd.)

The effect of winemaking procedures on the sensory modification of sweet wines was investigated. Garnacha Tintorera-based sweet wines were obtained by two different processes: by using raisins for vinification to obtain a naturally sweet wine and by using freshly harvested grapes with the stoppage of the fermentation by the addition of alcohol. Eight international sweet wines were also subjected to sensory analysis for comparative description purposes. Wines were described with a sensory profile by 12 trained panellists on 70 sensory attributes by employing the frequency of citation method. Analysis of variance of the descriptive data confirmed the existence of subtle sensory differences among Garnacha Tintorera-based sweet wines depending on the procedure used for their production. Cluster analysis emphasised discriminated attributes between the Garnacha Tintorera-based and the commercial groups of sweet wines for both those obtained by raisining and by fortification. Several kinds of discriminant functions were used to separate groups of sweet wines--obtained by botrytisation, raisining and fortification--to show the key descriptors that contribute to their separation and define the sensory perception of each type of wine., (Copyright © 2013 Elsevier Ltd. All rights reserved.)