Diana Ansorena

Summary

Affiliation: University of Navarra
Country: Spain

Publications

  1. doi request reprint Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix
    Diana Ansorena
    Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia, Universidad de Navarra, C Irunlarrea s n, 31008 Pamplona, Spain
    Food Chem 141:2757-64. 2013
  2. doi request reprint 2012: no trans fatty acids in Spanish bakery products
    Diana Ansorena
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Food Chem 138:422-9. 2013
  3. doi request reprint Effect of fish and oil nature on frying process and nutritional product quality
    Diana Ansorena
    Dept of Nutrition and Food Sciences, Physiology and Toxicology, Faculty of Pharmacy, Univ of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    J Food Sci 75:H62-7. 2010
  4. doi request reprint "High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis
    Izaskun Berasategi
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 88:705-11. 2011
  5. doi request reprint Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
    Mikel García-Íñiguez de Ciriano
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008 Pamplona, Spain
    J Sci Food Agric 93:876-81. 2013
  6. doi request reprint Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
    Mikel García Iñiguez de Ciriano
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 85:373-7. 2010
  7. doi request reprint The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake
    Izaskun Berasategi
    Faculty of Pharmacy, Department of Nutrition and Food Sciences, Physiology and Toxicology, University of Navarra, Irunlarrea s n, 31008 Pamplona, Navarra, Spain
    Public Health Nutr 14:451-8. 2011
  8. ncbi request reprint Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties
    M Echarte
    Departamento de Bromatologia, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, Irunlarrea s n, 31080 Pamplona, Spain
    J Agric Food Chem 51:5941-5. 2003
  9. doi request reprint Anti-proliferative effect of Melissa officinalis on human colon cancer cell line
    Manuel Alejandro Encalada
    Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, C Irunlarrea s n, Pamplona, Spain
    Plant Foods Hum Nutr 66:328-34. 2011
  10. doi request reprint Sterols heating: degradation and formation of their ring-structure polar oxidation products
    Blanca Barriuso
    Department of Nutrition, Food Science, Physiology and Toxicology Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Navarra, Spain
    Food Chem 135:706-12. 2012

Collaborators

  • Iñigo Navarro-Blasco
  • Maria Isabel Calvo
  • Giovanni Lercker
  • Blanca Barriuso
  • Iciar Astiasarán
  • Izaskun Berasategi
  • Mikel García Iñiguez de Ciriano
  • Rita Yolanda Cavero
  • Mikel García-Íñiguez de Ciriano
  • Sheyla Rehecho
  • María Menéndez-Carreño
  • Marta Cuervo
  • Ana Conchillo
  • Manuel Alejandro Encalada
  • J Alfredo Martinez
  • Eduardo Larequi
  • Cecilia García-Herreros
  • M Echarte
  • Sheila Legarra
  • Arantza Ruiz de Las Heras
  • Kelly Melissa Hoyos
  • Susana Santiago
  • Iñigo Navarro
  • Aquilino García
  • Idoia Valencia
  • Miguel A Martinez-Gonzalez
  • Maria Teresa Rodriguez-Estrada
  • Luisito Cercaci

Detail Information

Publications18

  1. doi request reprint Thermo-oxidation of cholesterol: effect of the unsaturation degree of the lipid matrix
    Diana Ansorena
    Departamento de Ciencias de la Alimentación y Fisiología, Facultad de Farmacia, Universidad de Navarra, C Irunlarrea s n, 31008 Pamplona, Spain
    Food Chem 141:2757-64. 2013
    ..7-Ketocholesterol was the main COP in most cases during the whole heating treatment. Both the presence of triacylglycerols and their unsaturation degree inhibited cholesterol thermooxidation at 180 °C...
  2. doi request reprint 2012: no trans fatty acids in Spanish bakery products
    Diana Ansorena
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Food Chem 138:422-9. 2013
    ....
  3. doi request reprint Effect of fish and oil nature on frying process and nutritional product quality
    Diana Ansorena
    Dept of Nutrition and Food Sciences, Physiology and Toxicology, Faculty of Pharmacy, Univ of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    J Food Sci 75:H62-7. 2010
    ..The use of extra virgin olive oil was efficient to avoid a significant increase of the lipid oxidation intensity during frying in cod but not in salmon...
  4. doi request reprint "High in omega-3 fatty acids" bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis
    Izaskun Berasategi
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 88:705-11. 2011
    ..49 meq O₂/kg, 2.08 mg malondialdehyde /kg, 0.26 and 0.27 meq Trolox/g product, respectively). Sensorial tests showed that acceptability of the new formulations was similar to control products...
  5. doi request reprint Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
    Mikel García-Íñiguez de Ciriano
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, 31008 Pamplona, Spain
    J Sci Food Agric 93:876-81. 2013
    ....
  6. doi request reprint Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products
    Mikel García Iñiguez de Ciriano
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 85:373-7. 2010
    ..Studying the oxidation process in the emulsions during 15days at room temperature, it could be concluded that this extract was as efficient as BHA in order to control the thiobarbituric acid reactive substances (TBARS) formation...
  7. doi request reprint The inclusion of functional foods enriched in fibre, calcium, iodine, fat-soluble vitamins and n-3 fatty acids in a conventional diet improves the nutrient profile according to the Spanish reference intake
    Izaskun Berasategi
    Faculty of Pharmacy, Department of Nutrition and Food Sciences, Physiology and Toxicology, University of Navarra, Irunlarrea s n, 31008 Pamplona, Navarra, Spain
    Public Health Nutr 14:451-8. 2011
    ..The objective of the present study was to theoretically evaluate the nutritional relevance of incorporating selected enriched foods in the diet...
  8. ncbi request reprint Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties
    M Echarte
    Departamento de Bromatologia, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, Irunlarrea s n, 31080 Pamplona, Spain
    J Agric Food Chem 51:5941-5. 2003
    ..37 (fried). Total cholesterol oxidation product (COP) increments were 5.3-6.1-fold with microwave heating and 1.5-2.6-fold with frying. Chicken patties, raw and cooked, had a COP content twice as high as the corresponding beef ones...
  9. doi request reprint Anti-proliferative effect of Melissa officinalis on human colon cancer cell line
    Manuel Alejandro Encalada
    Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Navarra, C Irunlarrea s n, Pamplona, Spain
    Plant Foods Hum Nutr 66:328-34. 2011
    ..High dose of rosmarinic acid (1,000 μg/ml) was clearly cytotoxic against HCT-116 cells, with a significant decrease in cell number since the earliest time point (24 h)...
  10. doi request reprint Sterols heating: degradation and formation of their ring-structure polar oxidation products
    Blanca Barriuso
    Department of Nutrition, Food Science, Physiology and Toxicology Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Navarra, Spain
    Food Chem 135:706-12. 2012
    ..Irrespective of the sterol from which they had derived, 7-keto derivatives presented the highest levels throughout the entire process, and also SOPs with the same type of oxidation followed a similar degradation pattern (R=0.90-0.99)...
  11. ncbi request reprint Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology
    Ana Conchillo
    Departamento de Bromatologia, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, University of Navarra, C Irunlarrea s n, E 31080 Pamplona, Spain
    J Agric Food Chem 53:7844-50. 2005
    ..No beta-epoxy and triol derivatives were detected in both types of samples. The enriched spread presented a lower phytosterol oxidation rate (0.07%) than the nonenriched one (0.41%)...
  12. doi request reprint Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract
    Izaskun Berasategi
    Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 96:1185-90. 2014
    ....
  13. doi request reprint Stability of sterols in phytosterol-enriched milk under different heating conditions
    María Menéndez-Carreño
    Department of Food Science and Nutrition, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea sn, 31008 Pamplona, Spain
    J Agric Food Chem 56:9997-10002. 2008
    ..Usual heating conditions (1.5 min of microwaves) maintained phytosterol content on physiologically active values (301 mg/100 g of milk) with oxidation percentages around 0.12-0.40% for phytosterols and 1.13% for cholesterol...
  14. doi request reprint Validation of a gas chromatography-mass spectrometry method for the analysis of sterol oxidation products in serum
    María Menéndez-Carreño
    Departamento de Ciencias de la Alimentación, Fisiología y Toxicología, Faculty of Pharmacy, University of Navarra, C Irunlarrea s n 31080 Pamplona, Spain
    J Chromatogr B Analyt Technol Biomed Life Sci 864:61-8. 2008
    ..29% (CV < 10% for all compounds). Good results were obtained for within- and between-day repeatability, with values below 10%. In conclusion, the method performed is suitable for the determination and quantification of SOPs in serum...
  15. doi request reprint Selenium, iodine, omega-3 PUFA and natural antioxidant from Melissa officinalis L.: a combination of components from healthier dry fermented sausages formulation
    Mikel García-Íñiguez de Ciriano
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 85:274-9. 2010
    ..officinalis. The modified formulation presented good acceptability for panelists with similar appearance, odor, taste and juiciness as the control products...
  16. ncbi request reprint Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA
    Mikel García Iñiguez de Ciriano
    Department of Nutrition, Food Science, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea s n, 31008 Pamplona, Spain
    Meat Sci 83:271-7. 2009
    ..From the economical and safety standpoints, the use of a by-product (borage leaves) and water as extracting solvent are valuable alternatives for obtaining natural antioxidants to be added to dry fermented sausages enriched in ω-3 PUFA...
  17. ncbi request reprint Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast
    Ana Conchillo
    Departamento de Bromatologia, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain
    J Food Prot 66:840-6. 2003
    ..35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples...
  18. doi request reprint Impact of global and subjective mini nutritional assessment (MNA) questions on the evaluation of the nutritional status: the role of gender and age
    Marta Cuervo
    Department of Nutrition, Food Sciences, Physiology and Toxicology, University of Navarra, Irunlarrea 1, E 31080 Pamplona, Spain
    Arch Gerontol Geriatr 49:69-73. 2009
    ..In the present study, it was identified that the two subjective MNA questions can be an efficient tool for a quick screening to rule out non undernourished subjects...