0000000000180830
AUTHOR
Isabel López-cortés
Aplicación de la evaluación On-line en asignaturas de contenido morfológico
[EN] The use of active participatory methodologies and therefore the students, practical content attribute meanings and encourage student participation. Allows commitment to the construction of implicating knowledge in the use of materials of initiation provided and designed by teachers but students independently, both individually and collectively, will be expanded and completing then move to a forum such documents and comments tutorial for feedback and participation are drawn directly. This material if necessary be completed, but this possible expansion will be made after public exposure in the classroom and to all colleagues. So the work is evaluated by the collective student-teachers (a…
Chemometrics as a tool to discriminate geographical origin of Cyperus esculentus L. based on chemical composition
[EN] In the present study the chemical composition of Cyperus esculentus L. (tiger nut) from four distinct geographical origin (Spain, Egypt, Nigeria, and South Africa) was assessed to observe the possible effect of the cultivation site in the fatty acids profile, sterols composition, and squalene and -tocopherol content. It was verified that the individual fatty acids as well as the different fatty acids fractions were severely affected by the geographical origin. Tiger nut oils were predominantly monounsaturated with lower prevalence of saturated fatty acids, and with capability to provide appreciable amounts of essential fatty acids. The sterols fraction was affected as well, but in lowe…
Chemical characterization of traditional varietal olive oils in East of Spain
Abstract The aim of this work has been to characterize the chemical composition of the eight most emblematic varietal olive oils from the West of the Mediterranean Sea. These were classified into two groups according to the International Olive Council (IOC norms): Sweet oils (Farga, Morruda and Serrana) which were compared with Arbequina as standard of the Spanish sweet oils; and bitter–spicy oils (Alfafara, Blanqueta, and Villalonga) that were compared with Picual, considered as the standard of the bitter–spicy olive oils. For the study, sampled trees were chosen in their geographically separated originating areas. They were cultivated in the traditional conditions. The variety of each sam…