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106 results on '"MARINÉ-FONT, A."'

101. Plantas alimentarias con propiedades medicinales

Author

Zas Garcia, María Inmaculada, Mariné Font, Abel, and Vidal Carou, Ma. Carmen

Subjects
Medicinal plants, Plantes comestibles, Galícia, Edible plants, Ethnobotany, Etnobotànica, Plantes medicinals, Galicia
Abstract

Projectes Finals dels màsters i postgraus, Institut de Formació Continuada (IL3), Universitat de Barcelona, any: 2011, Tutor: Abel Mariné Font, Mª Carmen Vidal Carou, Diversas plantas son consideradas desde tiempos inmemorables como plantas medicinales y a su vez alimentarias. Los objetivos de este trabajo fueron recoger los saberes populares a cerca de las plantas alimentarias con propiedades medicinales que vienen utilizando los pobladores del Concello de Arteixo (A Coruña, Galicia, España) y comparar los usos asignados a estas plantas con los usos recogidos por organismos que utilizan una metodología de evaluación científica (Comisión E del Ministerio de Sanidad alemán, ESCOP, OMS, SEFIT, etc.). Se exponen, por orden alfabético de familia y luego de especie, los aspectos más relevantes (principales constituyentes, acción farmacológica, indicaciones,...) que puedan explicar las propiedades citadas para cada planta. Se entrevistó a 124 personas (106 mujeres y 18 hombres). Se recabó información sobre 49 especies y 8 productos derivados. Destacan como usos medicinales en orden decreciente: tratamiento de afecciones del tracto gastrointestinal (44 %), dolencias del sistema genito-urinario (20,3 %), problemas broncorespiratorios (14 %), enfermedades del sistema cardiovascular (11,7 %), alteraciones el sistema sanguíneo (3,9%), afecciones reumáticas (3,1%), refuerzo del sistema nervioso (2,3%), efectos fortificantes (0,78 %). Las partes de la planta más utilizadas fueron los frutos (38,5 %), seguidos de las hojas (17,3 %) y las semillas (11,5 %). Las formas más habituales de preparación y administración de las plantas en su uso medicinal en orden decreciente fueron: cocción en agua y posterior ingesta del agua de cocción; comer en crudo sin ninguna preparación; cocción y posterior consumo de los fragmentos de la planta cocidos.

Published
2016

102. Histamina y tiramina en pescados y derivados : contenidos y relación con el deterioro

Author

Veciana Nogués, María Teresa and Mariné Font, Abel

Subjects
Food preservation, Tesis de Llicenciatura (Tesines), Amino acids, Aminoàcids, Peix, Conservació d'aliments, Fish as food
Abstract

Tesi de Llicenciatura per a la obtenció del Grau de Farmàcia. Facultat de Farmàcia. Universitat de Barcelona. Director: Abel Mariné Font. 1988.

Published
1988

103. Spectrofluorometric determination of histamine in fish and meat products.

Author

Vidal-Carou MC, Veciana-Nogués MT, and Mariné-Font A

Subjects
Animals, Spectrometry, Fluorescence, o-Phthalaldehyde, Fishes metabolism, Histamine analysis, Meat analysis
Abstract

A method has been developed for spectrofluorometric determination of histamine in fish and meat products. After a perchloric extract is obtained from samples, histamine is extracted with n-butanol and transferred to hydrochloric acid. Finally, histamine is subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for lack of interference from other amines. Precision of the method in fish products was 6.60% CV; recovery was 96.50%. In meat products, precision was 5.42% CV; recovery was 96.20%. By analysis of variance (P = 0.05), no significant statistical differences were found for recovery values vs histamine content in both foods.

Published
1990

104. Improved method for determination and identification of serotonin in foods.

Author

García-Moreno C, Rivas-Gonzalo JC, Peña-Egido MJ, and Mariné-Font A

Subjects
Chromatography, Thin Layer, Fruit analysis, Spectrometry, Fluorescence, Vegetables analysis, Food Analysis methods, Serotonin analysis
Abstract

A previously described method to identify and quantitate serotonin in foods has been improved. The extraction and separation of serotonin from interfering substances has been improved, and the scope of material to which the method may be applied has been widened. The relative standard deviation (RSD) for repeated determinations of serotonin in canned fried tomato purée and the average recovery of serotonin added to the same sample was 6.25 and 89.9%, respectively. The method showed the presence of serotonin in apricots, cherries, and peaches.

Published
1983

105. Spectrofluorometric determination and thin layer chromatographic identification of tyramine in wine.

Author

Rivas Gonzalo JC, Garcia Moreno C, Gomez Cerro A, and Mariné Font A

Subjects
Chromatography, Thin Layer, Methods, Spectrometry, Fluorescence, Tyramine analysis, Wine analysis
Abstract

A method is described for determining tyramine in wine by sand column extraction in an alkaline medium with anhydrous sodium sulfate. Tyramine is identified and quantitated by spectrofluorometry after the final extract is reacted with alpha-nitroso-beta-naphthol; identity is confirmed by thin layer chromatography. The average recovery was 98.93%. The method is applied to samples of 3 different wines obtained throughout the vinification process. Tyramine, which was not present in the must, appears in considerable quantities 15 days after the vinification process has begun.

Published
1979

106. Spectrofluorometric determination of histamine in wines and other alcoholic beverages.

Author

Vidal-Carou MC, Izquierdo-Pulido ML, and Mariné-Font A

Subjects
Spectrometry, Fluorescence, Alcoholic Beverages analysis, Histamine analysis, Wine analysis
Abstract

The spectrofluorometric determination of histamine in wines, other alcoholic beverages, and vinegars is described. Histamine is extracted with n-butanol, transferred to hydrochloric acid, and subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for sensitivity (0.03 ppm limit of detection and 0.08 ppm limit of determination), precision (6.4% CV for a content of 1.25 ppm and 19.5% CV for a content of 0.25 ppm), accuracy (97.1%), recovery (90.6-96.9%), and lack of interference by histidine. The method can be applied to wine, must, beer, champagne, cider, vermouth, and vinegar with satisfactory results.

Published
1989

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