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The phenolic compounds of Thompson grape bagasse were extracted using a 95:5 (vol/vol) ethanol/water mixture. Measurement of the antioxidant activity in refined soybean oil of bagasse grape extract was performed by using two different methods, the Rancimat method and the Schaal oven method in conjunction with peroxide value determination. The antioxidant activity of the extract was compared to the tertiary butyl hydroquinone (TBHQ) and butylated hydroxyanisole (BHA) activity. The bagasse grape extract showed similar antioxidant activities in both methods employed. At all concentrations tested [0.1, 0.3 and 0.5% of total phenols (TP)] the extract exhibited appreciable activity, which exceeded the activity of BHA. At some concentrations (0.3 and 0.5% TP) the extract exhibited activity comparable to that of TBHQ. Bagasse is a byproduct with a high content of phenolic compounds and is a good source of natural antioxidants.

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The scientific basis for the statement that plants and their active constituents play an important role in the prevention of chronic and degenerative diseases is continously advancing. The object of the present study was to evaluate the effect of Hibiscus sabdariffa L. dried calyx ethanolic extract on the serum lipid profile of Sprague-Dawley rats. The rats were fed during 4 weeks with either a basal diet, containing high cholesterol (1%), cholic acid (0.25%), lard oil (10%), or a supplemental diet with H. sabdariffa extract at 5%, 10%, and 15% levels (SD(5), SD(10), SD(15)). Weight gain and faeces dry weight were both very significantly less (p

The purpose of this study was to evaluate the trans fatty acid (TFA) composition and the tocopherol content in vegetable oils produced in Mexico. Sample oils were obtained from 18 different oil refining factories, which represent 72% of the total refineries in Mexico. Fatty acids and TFA isomers were determined by gas chromatography using a 100-m fused-silica capillary column (SP-2560). Tocopherol content was quantified by normal-phase high-performance liquid chromatography using an ultraviolet detector and a LiChrosorb Si60 column (25 cm). Results showed that 83% of the samples corresponded to soybean oil. Seventy-two percent of the oils analyzed showed TFA content higher than 1%. Upon comparing the tocopherol contents in some crude oils to their corresponding deodorized samples, a loss of 40-56% was found. The processing conditions should be carefully evaluated in order to reduce the loss of tocopherols and the formation of TFA during refining.

One of the few sources of long-chain n-3 polyunsaturated fatty acids is fish oil, but considerable variation may exist according to species and season. In this study, the fatty acid profiles of sardine oils from Sardinops sagax caeruleus of the Gulf of California, Mexico, were evaluated in three seasonal catch periods. Oil quality was also evaluated by peroxide and free acid values. The most abundant fatty acids found in the oils were palmitic acid (19.3%), oleic acid (14.3%), eicosapentaenoic acid (EPA, 20.4%), and docosahexaenoic acid (DHA, 12.2%). There was no significant difference in the composition and quality among the six reduction plants where the samples were obtained. However, a significant difference in the proportion of EPA and DHA in one of the catch seasons analyzed was observed.

Differences in sensitivity to 6-n-propylthiouracil (PROP) are associated with TAS2R38 genotypes. Those differences allow the classification in "nontasters" (NT), "tasters" (MT) and "supertasters" (ST), which have been related to differences in taste acuity and nutritional status, although there is controversy in the results obtained by different research groups. The aim of this study was to determine the frequencies of NT, MT and ST, TAS2R38 genotypes and to analyze its relationship with taste sensitivity, food consumption and anthropometric measures in healthy Mexican adults. Body Mass Index (BMI), Waist Circumference (WC), TAS2R38 genotype, detection thresholds for sucrose, capsaicin, PROP and linoleic acid as well as intensity perceived for sucrose, capsaicin and PROP suprathreshold solutions were performed in 76 Mexican adults. Food restriction was assessed and two sevenday food consumption records from 66 individuals were analyzed. The proportion of subjects with genotype AVI/AVI, and its associated phenotype NT, was close to 10%; the proportion of MT and ST was 54.6 and 31.8 respectively. Genotypes associated with ST were present in 38%, while those associated with MT accounted for 41% of the population. PROP sensitivity was associated with linoleic acid sensitivity, consumption of vegetables, grains and dairy foods. BMI and WC were negatively correlated to carbohydrate intake and linoleic acid detection threshold. PROP taster status and TAS2R38 genotypes were related. PROP and linoleic acid sensitivity influences food consumption in unrestrained eaters and could produce differences in long-term nutritional status.

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