Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines.

The individual effects of iprovalicarb, mepanipyrim, and tetraconazole on the volatile composition and aromatic profile of Monastrell-based wines were evaluated. To date, no studies about the effect of these fungicides on Monastrell-based wines are available, and the effect on other grape varieties is also unknown. Fungicides were added separately in the cellar to the grape must at two concentration levels (4 and 10 mg/kg for iprovalicarb and mepanipyrim and 1 and 2.5 mg/kg for tetraconazole). The aromatic composition of the final wines was analysed by gas chromatography using flame ionisation and ion trap mass selective detectors. In the presence of fungicides, the most significant variations were observed for isoamyl acetate and 2-phenylethyl acetate (increasing between 20 and 43% compared with the control wine) and ethyl caprate and caprylate (increasing between 12 and 68%). Consequently, treated wines showed a higher global odourant intensity, with increased fresh fruit notes.

Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential.

In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic potential of olive oils obtained from olives belonging to centenarian olive trees of the so-called 'Mansa de Figueiredo' cultivar were evaluated during three consecutive crop seasons (2017-2019). The oils produced during the three crop years were classified as extra virgin based on the quality-related indices, sensory analysis, and the genuineness-related parameters. In addition, LC-ESI-TOF MS was used to get a comprehensive characterisation of the phenolic fraction while LC-ESI-IT MS was applied for quantitation purposes. The content of phenolic compounds (ranging from 1837 to 2434 mg/kg) was significantly affected by the harvest year due to the environmental conditions and ripening index. Furthermore, although significant differences in the inhibitory effects against the α-glucosidase enzyme for the EVOOs extracted throughout the three successive years were detected, all the studied EVOOs exhibited a stronger inhibitor effect than that found for acarbose.

Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products.

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks. In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) contain an extensive number of bioactive compounds, mainly phenolic compounds, which are considered to be powerful antioxidants. Furthermore, olive byproducts, such as olive leaves, olive pomace, and olive mill wastewater, considered also as rich sources of phenolic compounds, are now valorized due to being mainly applied in the pharmaceutical and nutraceutical industries. The digestive system must physically and chemically break down these ingested olive-related products to release their phenolic compounds, which will be further metabolized to be used by the human organism. The first purpose of this review is to provide an overview of the current status of in-vitro static digestion models for olive-related products. In this sense, the in-vitro gastrointestinal digestion methods are widely used with the following aims: (i) to study how phenolic compounds are released from their matrices and to identify structural changes of phenolic compounds after the digestion of olive fruits and oils and (ii) to support the functional value of olive leaves and byproducts generated in the olive industry by assessing their health properties before and after the gastrointestinal process. The second purpose of this review is to survey and discuss all the results available to date.

Metabolomics Insights of the Immunomodulatory Activities of Phlorizin and Phloretin on Human THP-1 Macrophages.

Dihydrochalcones, phlorizin (PZ) and its aglycone phloretin (PT), have evidenced immunomodulatory effects through several mechanisms. However, the differential metabolic signatures that lead to these properties are largely unknown. Since macrophages play an important role in the immune response, our study aimed to characterise human THP-1 macrophages under PZ and PT exposure. A multiplatform-based untargeted metabolomics approach was used to reveal metabolites associated with the anti-inflammatory mechanisms triggered by the dihydrochalcones in LPS-stimulated macrophages, for the first time. Results showed differential phenotypic response in macrophages for all treatments. Dihydrochalcone treatment in LPS-stimulated macrophages mimics the response under normal conditions, suggesting inhibition of LPS response. Antagonistic effects of dihydrochalcones against LPS was mainly observed in glycerophospholipid and sphingolipid metabolism besides promoting amino acid biosynthesis. Moreover, PT showed greater metabolic activity than PZ. Overall, the findings of this study yielded knowledge about the mechanisms of action PZ and PT at metabolic level in modulating inflammatory response in human cells.

The age of onset for alcohol consumption among adolescents: Implications and related variables. / La edad de inicio en el consumo de alcohol en adolescentes: implicaciones y variables asociadas.

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.

La adolescencia constituye un período crítico en el desarrollo de conductas adictivas. En particular, la edad a la que los jóvenes se inician en el consumo de alcohol no es una cuestión banal, habida cuenta de las importantes repercusiones que posee a diferentes niveles. Sin embargo se sabe relativamente poco de por qué cada vez se empieza a consumir de manera más precoz. El objetivo del presente trabajo ha sido recabar nuevos datos empíricos sobre las implicaciones de una edad de inicio temprana e identificar, al mismo tiempo, posibles variables asociadas. Se han actualizado además las edades medias de inicio de consumo de distintas sustancias, ampliando el marco muestral habitual del ESTUDES (14-18 años), incorporando a los adolescentes de 12 y 13 años. Los resultados obtenidos con una muestra de 3419 adolescentes de la comunidad gallega (M = 14,57 y DT = 1,76) permiten constatar que la edad a la que los adolescentes suelen iniciarse en el consumo de alcohol es menor de lo que sugiere el ESTUDES 2016-2017, situándose en 13,4 años. Además quienes se inician antes en su consumo presentan una mayor probabilidad de consumir otras sustancias, tasas de consumo de riesgo 3 veces superiores y se implican más en prácticas potencialmente peligrosas. Por último, variables como la percepción de riesgo o las expectativas presentan una capacidad explicativa escasa, sobre todo si se compara con otras relacionadas con el consumo del entorno familiar o entre iguales. Los resultados refuerzan la necesidad de retrasar la edad de inicio del consumo de alcohol como uno de los objetivos estratégicos de las políticas de prevención.

La edad de inicio en el consumo de alcohol en adolescentes: implicaciones y variables asociadas / The age of onset for alcohol consumption among adolescents: Implications and related variables

La adolescencia constituye un período crítico en el desarrollo de conductas adictivas. En particular, la edad a la que los jóvenes se inician en el consumo de alcohol no es una cuestión banal, habida cuenta de las importantes repercusiones que posee a diferentes niveles. Sin embargo se sabe relativamente poco de por qué cada vez se empieza a consumir de manera más precoz. El objetivo del presente trabajo ha sido recabar nuevos datos empíricos sobre las implicaciones de una edad de inicio temprana e identificar, al mismo tiempo, posibles variables asociadas. Se han actualizado además las edades medias de inicio de consumo de distintas sustancias, ampliando el marco muestral habitual del ESTUDES (14-18 años), incorporando a los adolescentes de 12 y 13 años. Los resultados obtenidos con una muestra de 3419 adolescentes de la comunidad gallega (M = 14,57 y DT = 1,76) permiten constatar que la edad a la que los adolescentes suelen iniciarse en el consumo de alcohol es menor de lo que sugiere el ESTUDES 2016-2017, situándose en 13,4 años. Además quienes se inician antes en su consumo presentan una mayor probabilidad de consumir otras sustancias, tasas de consumo de riesgo 3 veces superiores y se implican más en prácticas potencialmente peligrosas. Por último, variables como la percepción de riesgo o las expectativas presentan una capacidad explicativa escasa, sobre todo si se compara con otras relacionadas con el consumo del entorno familiar o entre iguales. Los resultados refuerzan la necesidad de retrasar la edad de inicio del consumo de alcohol como uno de los objetivos estratégicos de las políticas de prevención

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 20162017. 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

Impact of mepanipyrim and tetraconazole in Mencía wines on the biosynthesis of volatile compounds during the winemaking process.

The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism. The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alcohol and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alcohol, benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and ethyl vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl monosuccionate, diethyl succinate and γ-butyrolactone production. Fungicide residues did not display higher variations in global odour activity values with respect to control wines, although some variations on the "floral", "fruity", "spicy" and "lactic" nuances could be sensed.

Cannabis use among adolescents: Risk pattern, implications and possible explanatory variables. / Consumo de cannabis entre adolescentes: patrón de riesgo, implicaciones y posibles variables explicativas.

In contrast to the achievements with other substances, it has not yet been possible to reduce the levels of cannabis use, the most used illegal substance among Spanish adolescents. The objective of this paper consists of updating levels of use (incorporating ages 12 and 13), estimating high-risk use and analyzing possible associated variables. For this purpose, a correlational method was used consisting of the administration of a survey to compulsory secondary school and high school students from the autonomous community of Galicia (Spain) in 2016. Results obtained from a sample of 3,882 Galician adolescents aged 12 to 18 (M = 14.52; SD = 1.72) reveal that the percentage of adolescents currently using tobacco and cannabis is higher than that of those using tobacco alone (12.7% vs 10.5%). This implies not only a higher probability of using other illegal substances, but also of developing rather high-risk use pattern, binge drinking or even experiencing problematic Internet use or cyberbullying. From a preventive perspective, the results reveal that personal variables such as self-esteem, assertiveness, social skills or impulsiveness have really weak explanatory power compared with other variables related to the setting of rules and limits by parents. One of the main conclusions of this paper is the need to adopt a comprehensive prevention approach.

Contrariamente a lo que ocurre con el resto de sustancias todavía no se han logrado disminuir los niveles de consumo de cannabis, que sigue siendo la droga ilegal más consumida entre los adolescentes españoles. El objetivo de este estudio consiste en actualizar los niveles de consumo (incorporando la franja de edad de 12-13 años), estimar los consumos propiamente de riesgo y analizar las posibles variables asociadas. Para ello se ha utilizado una metodología correlacional consistente en la realización de una encuesta a estudiantes de ESO y Bachillerato de la comunidad autónoma de Galicia (España) en el año 2016. La muestra final estuvo compuesta por 3.882 adolescentes gallegos de entre 12 y 18 años (M = 14,52 y DT = 1,72). Los resultados obtenidos revelan que a día de hoy es ya mayor el porcentaje de adolescentes que consumen tabaco y cannabis que únicamente tabaco (12,7% vs 10,5%) y que ello no sólo implica una mayor probabilidad de consumir otras sustancias ilegales, sino también de desarrollar un patrón consumo de alcohol de riesgo, de Binge Drinking o incluso de experimentar un Uso Problemático de Internet o de ciberacoso. Las variables personales como la autoestima, la asertividad, las habilidades sociales o la impulsividad tienen una capacidad explicativa realmente débil, en comparación con otras variables vinculadas al establecimiento de normas y límites por parte de los padres. Una de las principales conclusiones de este trabajo es la necesidad de adoptar un enfoque de prevención integral.

Consumo de cannabis entre adolescentes: patrón de riesgo, implicaciones y posibles variables explicativas / Cannabis use among adolescents: Risk pattern, implications and possible explanatory variables

Contrariamente a lo que ocurre con el resto de sustancias todavía no se han logrado disminuir los niveles de consumo de cannabis, que sigue siendo la droga ilegal más consumida entre los adolescentes españoles. El objetivo de este estudio consiste en actualizar los niveles de consumo (incorporando la franja de edad de 12-13 años), estimar los consumos propiamente de riesgo y analizar las posibles variables asociadas. Para ello se ha utilizado una metodología correlacional consistente en la realización de una encuesta a estudiantes de ESO y Bachillerato de la comunidad autónoma de Galicia (España) en el año 2016. La muestra final estuvo compuesta por 3.882 adolescentes gallegos de entre 12 y 18 años (M = 14,52 y DT = 1,72). Los resultados obtenidos revelan que a día de hoy es ya mayor el porcentaje de adolescentes que consumen tabaco y cannabis que únicamente tabaco (12,7% vs 10,5%) y que ello no sólo implica una mayor probabilidad de consumir otras sustancias ilegales, sino también de desarrollar un patrón consumo de alcohol de riesgo, de Binge Drinking o incluso de experimentar un Uso Problemático de Internet o de ciberacoso. Las variables personales como la autoestima, la asertividad, las habilidades sociales o la impulsividad tienen una capacidad explicativa realmente débil, en comparación con otras variables vinculadas al establecimiento de normas y límites por parte de los padres. Una de las principales conclusiones de este trabajo es la necesidad de adoptar un enfoque de prevención integral

In contrast to the achievements with other substances, it has not yet been possible to reduce the levels of cannabis use, the most used illegal substance among Spanish adolescents. The objective of this paper consists of updating levels of use (incorporating ages 12 and 13), estimating high-risk use and analyzing possible associated variables. For this purpose, a correlational method was used consisting of the administration of a survey to compulsory secondary school and high school students from the autonomous community of Galicia (Spain) in 2016. Results obtained from a sample of 3,882 Galician adolescents aged 12 to 18 (M = 14.52; SD = 1.72) reveal that the percentage of adolescents currently using tobacco and cannabis is higher than that of those using tobacco alone (12.7% vs 10.5%). This implies not only a higher probability of using other illegal substances, but also of developing rather high-risk use pattern, binge drinking or even experiencing problematic Internet use or cyberbullying. From a preventive perspective, the results reveal that personal variables such as self-esteem, assertiveness, social skills or impulsiveness have really weak explanatory power compared with other variables related to the setting of rules and limits by parents. One of the main conclusions of this paper is the need to adopt a comprehensive prevention approach

Characterization of phenolic extracts from Brava extra virgin olive oils and their cytotoxic effects on MCF-7 breast cancer cells.

The aim of the present work was to evaluate the phenolic profile of the 'Brava' extra virgin olive oil and assess its potential as a "natural adjuvant" in combination with chemotherapy treatment. The total phenol content of the phenolic extracts was 764 mg gallic acid equivalents/kg and the total antioxidant capacity was 2309, 1881 and 2088 µM trolox equivalents/kg determined by Diphenyl-1-picrylhydrazyl free radical method, Ferric Reducing Antioxidant Power and Trolox Equivalent Antioxidant Capacity assay, respectively. Secoiridoids comprised 83% of the total phenolic compounds. The main secoiridoid from oleuropein was the main isomer of oleuropein aglycone (74 mg/kg). The main secoiridoid from ligstroside was the main isomer of ligstroside aglycone (214 mg/kg). These phenolic extracts showed a significant decrease in cell viability on MCF-7 breast cancer cells in a dose and time dependent manner. 48 h-treatments with different concentrations of the extracts induced intracellular ROS generation and cell death.

Nutraceutical Potential of Phenolics from 'Brava' and 'Mansa' Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of 'Picual' and 'Cornicabra'.

The increasing interest in the Mediterranean diet is based on the protective effects against several diseases, including neurodegenerative disorders. Polyphenol-rich functional foods have been proposed to be unique supplementary and nutraceutical treatments for these disorders. Extra-virgin olive oils (EVOOs) obtained from 'Brava' and 'Mansa', varieties recently identified from Galicia (northwestern Spain), were selected for in vitro screening to evaluate their capacity to inhibit key enzymes involved in Alzheimer's disease (AD) (acetylcholinesterase (AChE), butyrylcholinesterase (BuChE) and 5-lipoxygenase (5-LOX)), major depressive disorder (MDD) and Parkinson's disease (PD) (monoamine oxidases: hMAO-A and hMAO-B respectively). 'Brava' oil exhibited the best inhibitory activity against all enzymes, when they are compared to 'Mansa' oil: BuChE (IC50 = 245 ± 5 and 591 ± 23 mg·mL-1), 5-LOX (IC50 = 45 ± 7 and 106 ± 14 mg·mL-1), hMAO-A (IC50 = 30 ± 1 and 72 ± 10 mg·mL-1) and hMAO-B (IC50 = 191 ± 8 and 208 ± 14 mg·mL-1), respectively. The inhibitory capacity of the phenolic extracts could be associated with the content of secoiridoids, lignans and phenolic acids.

Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs.

Strawberry is a major natural source of bioactive compounds. Botanically, strawberry is an aggregate fruit consisting of a fleshy floral receptacle that bears a cluster of real dry fruits (achenes). Existing knowledge on the phenolic composition of achenes and its contribution to that of the whole fruit is limited. Also, the gastric and intestinal bioavailability of phenols is poorly known. In this work, a combination of spectrophotometric and HPLC-DAD methods was used to analyse the phenolic composition of whole fruits and achenes before and after in vitro digestion. Five different phenol families were identified. Also, achenes were found to contribute a sizeable fraction of phenolic acids and hydrolysable tannins in the whole fruit. Because the mere presence of phenolic compounds in a food matrix does not ensure their ready absorption and bioavailability, polyphenol potential bioavailability could be an effective selection criterion for strawberry breeding programs aimed at improving dietary healthiness.

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties.

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food-as stated by the European Food Safety Authority (EFSA)-due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

Binge drinking among adolescents: prevalence, risk practices and related variables. / Consumo intensivo de alcohol en adolescentes: prevalencia, conductas de riesgo y variables asociadas.

According to the last Survey on Drug Use among Secondary School Students (ESTUDES 2014-2015), consumption levels of alcohol and other substances have decreased in the last years in Spain. However, available data on binge drinking remain worrying, given the negative consequences related with this pattern. The aim of this paper is to analyse binge drinking among adolescents, providing updated data on prevalence in addition to information about the consequences and some predictive factors of binge drinking. A correlational method was used for this purpose, comprised of administering a survey to Compulsory Secondary School, High School and Vocational Training students. Based on a sample of 3,419 Galician adolescents aged between 12 and 18 years (M = 14.57; SD = 1.76), the results show that binge drinking is a common and global practice, with few socio-demographic differences but related with a wide range of risk practices. Furthermore, variables such as consumption expectancies, consumption by family and friends, as well as curfew time and allowance money have been identified as interesting predictive factors that should be taken into account at the preventive level.

Según la última Encuesta sobre uso de drogas en Enseñanzas Secundarias (ESTUDES 2014-2015), los niveles de consumo tanto de alcohol como de otras sustancias han disminuido en España en los últimos años. No obstante, siguen siendo preocupantes los datos referidos al consumo intensivo de alcohol (CIA), sobre todo habida cuenta las graves repercusiones asociadas a este patrón. El objetivo del presente trabajo ha sido analizar el consumo intensivo de alcohol entre los adolescentes, ofreciendo datos actualizados no sólo de su prevalencia, sino también de sus consecuencias y posibles factores de pronóstico. Para ello se utilizó una metodología correlacional, consistente en la realización de una encuesta a estudiantes de ESO, Bachillerato y FP de grado medio. La muestra final estuvo compuesta por 3.419 adolescentes gallegos de entre 12 y 18 años (M = 14,57; SD = 1,76). Los resultados obtenidos revelan que el CIA es una práctica frecuente y globalizada, con escasas diferencias a nivel sociodemográfico, pero asociada a un amplio abanico de conductas de riesgo. Por otra parte, variables como las expectativas de consumo, el consumo entre los pares y en el entorno familiar, así como la hora de llegada a casa o el dinero disponible han sido identificadas como interesantes factores de pronóstico que debieran ser tenidos en cuenta en el plano preventivo.

Consumo intensivo de alcohol en adolescentes: prevalencia, conductas de riesgo y variables asociadas / Binge Drinking among Adolescents: Prevalence, Risk Practices and Related Variables

Según la última Encuesta sobre uso de drogas en Enseñanzas Secundarias (ESTUDES 2014-2015), los niveles de consumo tanto de alcohol como de otras sustancias han disminuido en España en los últimos años. No obstante, siguen siendo preocupantes los datos referidos al consumo intensivo de alcohol (CIA), sobre todo habida cuenta las graves repercusiones asociadas a este patrón. El objetivo del presente trabajo ha sido analizar el consumo intensivo de alcohol entre los adolescentes, ofreciendo datos actualizados no sólo de su prevalencia, sino también de sus consecuencias y posibles factores de pronóstico. Para ello se utilizó una metodología correlacional, consistente en la realización de una encuesta a estudiantes de ESO, Bachillerato y FP de grado medio. La muestra final estuvo compuesta por 3.419 adolescentes gallegos de entre 12 y 18 años (M = 14,57; SD = 1,76). Los resultados obtenidos revelan que el CIA es una práctica frecuente y globalizada, con escasas diferencias a nivel sociodemográfico, pero asociada a un amplio abanico de conductas de riesgo. Por otra parte, variables como las expectativas de consumo, el consumo entre los pares y en el entorno familiar, así como la hora de llegada a casa o el dinero disponible han sido identificadas como interesantes factores de pronóstico que debieran ser tenidos en cuenta en el plano preventivo

According to the last Survey on Drug Use among Secondary School Students (ESTUDES 2014-2015), consumption levels of alcohol and other substances have decreased in the last years in Spain. However, available data on binge drinking remain worrying, given the negative consequences related with this pattern. The aim of this paper is to analyse binge drinking among adolescents, providing updated data on prevalence in addition to information about the consequences and some predictive factors of binge drinking. A correlational method was used for this purpose, comprised of administering a survey to Compulsory Secondary School, High School and Vocational Training students. Based on a sample of 3,419 Galician adolescents aged between 12 and 18 years (M = 14.57; SD = 1.76), the results show that binge drinking is a common and global practice, with few socio-demographic differences but related with a wide range of risk practices. Furthermore, variables such as consumption expectancies, consumption by family and friends, as well as curfew time and allowance money have been identified as interesting predictive factors that should be taken into account at the preventive level

Characterization of virgin olive oils produced with autochthonous Galician varieties.

The interest of Galician oil producers (NW Spain) in recovering the ancient autochthonous olive varieties Brava and Mansa has increased substantially in recent years. Virgin olive oils produced by co-crushing both varieties in two different proportions, reflecting the usual and most common practice adopted in this region, have gradually emerged for the production of virgin olive oils. Herein, the sensory and chemical characteristics of such oils were characterized by quality and genuineness-related parameters. The results of chemical analysis are discussed in terms of their effective contribution to the sensory profile, which suggests useful recommendations for olive oil producers to improve the quality of oils. Antioxidant compounds, together with aromas and coloured pigments were determined, and their contribution in determining the functional value and the sensory properties of oils was investigated. In general, given the high levels of phenolic compounds (ranging between 254 and 375mg/kg oil), tocopherols (about 165mg/kg oil) and carotenoids (10-12mg/kg oil); these are oils with long stability, especially under dark storage conditions, because stability is reinforced with the contribution of chlorophylls (15-22mg/kg oil). A major content of phenolic compounds, as well as a predominance of trans-2-hexen-1-al within odor-active compounds (from 897 to 1645µg/kg oil), responsible for bitter sensory notes. This characterization allows to developing new antioxidant-rich and flavour-rich VOOs, when co-crushing with a higher proportion of Brava olives, satisfying the consumers' demand in having access to more healthy dishes and peculiar sensory attributes.

Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines.

The effects of four fungicides commonly used for the control of fungal diseases in vines and grapes in the course of winemaking were tested. The concentration of fungicide residues was monitored throughout the process to establish their kinetics of dissipation. In all cases the percentages of dissipation were >68%, which shows the detoxificant effect of the winemaking process. On the other hand, the effect of the fungicide residues on the aroma composition of Tempranillo red wines was tested. To evaluate possible modifications on the aroma profile of wines, seven odorant series (ripe fruits, fresh fruits, lactic, floral, spicy, vinous, and herbaceous) were built from the odor activity values (OAVs) obtained for each volatile compound. Ripe fruits and fresh fruits were the major aromatic attributes in all Tempranillo red wines. These two odorant series registered the highest variations in their total OAVs with respect to the control wine, especially with the application of boscalid + kresoxim-methyl into vines, leading to a decrease in the ripe fruit and fresh fruit nuances of the resulting wines. Moreover, when the effect of these fungicides on the aroma of Tempranillo red wines was compared throughout two years (2012 and 2013), wines elaborated from grapes treated in the field with boscalid + kresoxim-methyl in 2013 displayed the highest variation in aroma profile with respect to control wine.

Effects of sugar concentration processes in grapes and wine aging on aroma compounds of sweet wines­a review.

Dessert sweet wines from Europe and North America are described in this review from two points of view: both their aroma profile and also their sensorial description. There are growing literature data about the chemical composition and sensory properties of these wines. Wines were grouped according to the production method (concentration of sugars in grapes) and to the aging process of wine (oxidative, biological, or a combination of both and aging in the bottle). It was found that wines natively sweets and wines fortified with liquors differ in their volatile compounds. Sensory properties of these wines include those of dried fruit (raisins), red berries, honey, chocolate and vanilla, which is contributing to their growing sales. However, there is still a need for scientific research on the understanding of the mechanisms for wine flavor enhancement.

Wine aroma compounds in grapes: a critical review.

Volatile organic compounds are vital to wine quality, determining their aroma and varietal characteristics. Which are present, and in what quantity, depends on the cultivar, the situation and soil of the vineyard, weather, cultivation methods, and wine-making practices. Here, we review the literature on the development of wine aroma compounds in grapes, and how it is affected by the above-named factors. Increasing understanding of these processes at the molecular level will aid vine growers in the optimal selection of harvest dates and other decisions favoring the consistent production of balanced, flavorful berries.

Effect on the aroma profile of Graciano and Tempranillo red wines of the application of two antifungal treatments onto vines.

The effect of two antifungals (boscalid+kresoxim-methyl and metrafenone) applied onto vines under Good Agricultural Practices (GAPs) on the volatile composition of Tempranillo and Graciano red wines was studied. Changes in aroma profile in the wines were assessed from the combined odour activity values (OAVs) for the volatile compounds in each of seven different odorant series (viz., ripe fruits, fresh fruits, lactic, floral, vinous, spicy and herbaceous). Graciano wines obtained from grapes treated with the antifungals exhibited markedly increased concentrations of varietal volatile compounds (monoterpenes and C13-norisoprenoids) and aldehydes, and decreased concentrations of acetates and aromatic alcohols. By contrast, the concentrations of volatile compounds in Tempranillo wines showed different changes depending on the fungicide applied. Also, the aroma profiles of wines obtained from treated grapes were modified, particularly the ripe fruit nuances in Graciano wines. The OAV of this odorant series underwent an increase by more than 60% with respect to the control wine as a result of the increase of ß-damascenone concentration (which imparts wine a dry plum note). The aroma profile of Tempranillo red wines containing metrafenone residues exhibited marked changes relative to those from untreated grapes.