CONTENTS. Session I: Advances in production, extraction and analytical techniques of pigments
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1 Proceedings
2 CONTENTS Opening Lecture. Pigments in food. More than just colours. 3 Dr. George Britton Lecture. Legal aspects of food colorants and pigments in Spain and the 11 European Union. Prof. Dr. Cartos Barros Santos Lecture. Structure and colour properties of anthocyanins and related 23 pigments. Dr. Veronique Cheynier Session I: Advances in production, extraction and analytical techniques of pigments Natural pigments from Chlorella vulgaris and Haematococcus microalgae. 39 Biotechnological production and use as ingredients in the food chain. Gouveia, L: Veloso, V.; Empis, J. (Portugal) Ketocarotenoid accumulation in different Nannochloropsis 45 (Eustigmatophyceae) strains. Lubian, LM.; Montero, 0.; Parés. G.; Sobrino, C. (Spain) Carotenoids from Rosa mosqueta hips and their possible aplication in food 53 technology. Homero-Méndez, D.; Mínguez-Mosquera. M.I. (Spain) Study of different modified Uruguayan clays as bleaching agents for β- 59 carotene removal. Pagano, M.T.; Sergio, M.; Glisenti, L.; Diano, W. and Grompone, M.A. (Uruguay) Carotenoids extraction using CO 2 in supercritical state, from kale (Brassica 65 oleracea. Lin. var. Acephala). Albino, A.M.S.; Penteado, M.D; Lanças P.M. and Vilegas, J.H. (Brasil) Carotene concentrates from buriti (Mauritia flexuosa) pulp oil. Barrera- 71 Arellano, D; Ferrari, R.A.; Wolf-Maciel, M.R. (Brasil) Extraction of carotenoid astaxanthin from brazilian pink shrimp (Penaeus 77 paulensis) processing wastes. Prentice, C.H.; Massaro, A.F.; Diaz, P.S. (Brasil) Enhacement of zeaxanthin content in Nannochloropsis gaditana 81 (Eustigmatophyceae) under varying culture conditions. Montero, 0.; Moreno-Garrido, I.; Gonzalez Del Valle, M.A.; Huertas, I.E.; Sobrino, C.; Parés, G.; Lubián. LM. (Spain) Isolation of colouring and tasting compounds from saffron. Alonso, G.L; 87 Escribano, J.; Salinas, M.R.; Fernández, J.A. (Spain) Extraction of the natural blue pigment present in the Muitle (Jacobina 93 spicigera Schlect). Valdés Martinez. S.E.; Arteaga Mondragón, M.A.; Moreno Ramos, C. (Mexico)
3 Obtention of yellow pigments of natural sources. Palma. S.R.; Lazgare, B.P. 101 (Mexico) Characterization of paprika (Capsicum annuum) extract by liquid 105 chromatography of carotenoid profiles. Mouly, P.; Gaydou, E.M.; Corsetti. J. (France) Lycopene extraction from out of standard tomatoes. Valdés Martínez, S.E.; 109 Michel Pérez, N.A.; Angeles Anguiano, E. (Mexico) Removal of chorophyll with modified Uruguayan clay. Pagano, M.T.; Sergio, 115 M.; Glisenti, L; Diano, W.; Grompone, M.A. (Uruguay) Analytical demonstration of the k/s ratio methods that give the relative 121 proportions of myoglobin derivatives in meat. Sáenz, C; Hernández, B. (Spain) Structural elucidation and quantification of natural pigments present in blue 127 and red corn kernels. Díaz de la Garza, R.; Bustillos, P.; Maltos, H.; Ibave-González. J.L (Mexico) Phenolic compounds in fruits of Coriaria myrtifolia L. Salinas, M.R.; Lorenzo, 139 C.; Garijo, J.; Alonso, G.L; Martínez, J.J. (Spain) Extraction of anthocyanins from Tempranillo grape pomace. Comparison of 145 conventional and supercritical extraction. Mantell, C.; Rodríguez, M.; Martínez de la Ossa, E. (Spain) Characterization of pigments extracted from leaves of Terminalia cattapa, a 149 tree from the humidic tropic. López-Hernández, E.; Ponce-Alquicira, E.; Guerrero, I. (Mexico) Session II: Properties of pigments. On bioavailability and deposition of bent z-isomers of astaxanthin. Osterlie, 157 M; Bjerkeng, B.; Liaaen-Jensen, S. (Norway) En route to a quantitative assessment of carotenoid antioxidant and 163 prooxidant function. Martin, H.D.; Paust, J.; Ruck, C.; Schmidt, M.; Sies, H.; Stahl, W.; Walsh. R. (Germany) Carotenoid composition of new cultivars of bell pepper fruit for antitumoral 169 activity. Gutiérrez-Miceli. F.A.; Cerdá-Martínez, C.; Villareal, M.L (Mexico) Anthocyanins in food and red wines: antioxidant activity and bioavailability in 175 humans. Lapidot, T.; Harel. S.; Granit, R.; Kanner. J. (Israel) Determination of the compounds responsible for the radical scavenger effect 185 of wines. The influence of anthocyanins. Saint-Cricq de Gaulejac, N.; Vivas, N. (France) Effect of a long-term treatment with crocin, a carotenoid from saffron (Crocus 191 satitvus L.), in colon adenocarcinoma: an experimental study in the rat García-Olmo. D.C.; Ontañón, J.; Escribano, J.; Fernández. J.A.; Atienzar, M.: García-OImo, D. (Spain)
4 Association and self-assembly of carotenoids: structure and stability of 197 carotenoid aggregates. Auweter, H.; Benade, J.- Bettermann H.; Beutner. S.; Köpsel, C.; Lüddecke, E; Martin. HD.; Mayer, B. (Germany) Session III: Stability of pigments and pigment modifications during processing. Prediction of decoloration in paprika oleoresins. Application to studies of 205 stability in thermodynamically compensated systems. Jarén-Galán M., Pérez-Gálvez. A., Mínguez-Mosquera, M.I. (Spain) Factors affecting carotenoids stability in paprika. Pérez-Gálvez, A.; Garrido- 211 Femández, J.; Mínguez-Mosquera, M.I. (Spain) Colours of pure anthocyanidin 3-glucosides in aqueous solutions during 217 storage. Cabrita, L; Fossen, T.; Andersen, O.M. (Norway) Modification study of chlorophyllous pigments during minimal processing of 223 green beans (Phaseolus vulgaris cv. win). Ihl, M.; Monares, P.; Córdova, R.: Bifani, V. (Chile) Metallochlorophyll complexes of copper in table olives cv Gordal. Gallardo- 229 Guerrero, M.L; Gandul-Rojas, B.; Mínguez-Mosquera. M.I. (Spain) Changes in color characteristics of "vinhao" wines (region of vinhos verdes) 233 during different vinification processes and aging. Castillo-Sánchez, J.X.; Maia, M.O. (Portugal) Processing technologies and biotechnologies affect the composition of green 239 and yellow lipochromes and the chromatic features of virgin olive oil Ranalli, A.; Modesti, G. (Italy) Colour loss in paprika containing different percentages of seed. I Time 247 course of the colour. Varón, R.; Díaz, F.; Pardo, E.; Vatera D., Gómez, R. (Spain) Time course of colour in paprikas containing different percentages of seed. 253 II. Paprikas manufactued from peppers variety ocal. Gómez R.; Díaz, F.; Pardo, E; Valera, D.; Varón, R. (Spain) Correlation of Asta with carotenoid concentration during storage of paprika. 259 Garrido-Fernández, J.; Pérez-Gálvez, A.; Lozano-Ruiz. MM; Montero De Espinosa, V.; Mínguez-Mosquera, M.I. (Spain) Changes in carotenoids in Ugandan vegetables during growth and 265 processing. Ameny, M.A. (Uganda) Stability of chlorophyll pigments during storage of virgin olive oil. Gandul- 271 Rojas, B.; Roca-López-Cepero, C.; Carmona-Ramón. C.; Mínguez- Mosquera, M.I. (Spain) Changes in virgin olive oil pigments under selected storage conditions 277 Psomiadou, E.; Tsimidou, M. (Greece) Degradation of encapsulated saffron carotenoids in amorphous polymer 283 matrices. Sellim, K.A.; Tsimidou, M.; Biliaderis, C. (Greece)
5 Effect of harvesting and drying conditions on chlorophyll levels in soybeans. 289 Gomes, M.S.O.; Lanfer-Marquez, U.M. (Brasil) Pigments and colour changes in meat during ageing. Hernández, B.; Aporta, 295 J.; Sañudo, C.; Sáenz, C. (Spain) Myoglobin oxidation and its relation with lipid oxidation in red meats stored 301 under modified atmosphere. Insausti, K.; Lizaso, G.; Hernández, B.; Alberti, P.; Gorraiz, C.; Alzueta, M.J.; Beriain, M.J.; Purroy, A. (Spain) Effect of ascorbic acid addition on the colour and anthocyanin content of 307 pomegranate juice. García-Viguera, C.; Martí, N.; Bridle, P. (Spain) Stability of some anthocyanin-based colourings. Malien-Aubert. C.; Amiot, 311 M.J.; Dangles, 0. (France) Formation and identification of anthocyanin-derived pigments in model 317 systems. Santos-Buelga, C.. Vivar-Quintana, E., Francia-Aricha, E., Rivas-Gonzalo, J.C. (Spain) Physical and sensory color changes in "Pico Colorado" sweet cherry during 323 post-harvest storage. Hernández, M.T.: Bernalte, M.J.; Lozano. M.; Gervasini, C.; Valdés, E.; Montero de Espinosa, V. (Spain) Pigmented rainbow trout fillets packaged under various modified 327 atmosphere. Gobantes, I.; Choubert, G.; Gomez. R. (Spain) Quality of pigmented (astaxanthin and canthaxanthin) rainbow trout 333 (Oncorhynchus mykiss) fillets stored under vacuum packaging during chilled storage. Gobantes, I.; Choubert, G.; Gomez, R. (Spain) Session IV: Pigments, colour and quality. Study of saffron adulteration by increasing its colouring strength. Alonso, 341 G.L; Carmona, M.; González. L.V.; González, M.L; Sarasa-Delgado, F.; Zalacain, A. (Spain) The composition of chloropyll and carotenoid pigments as a novel 347 authenticity index for virgin olive oil. Roca-López-Cepero, M.; Gandul- Rojas, B.; Mínguez-Mosquera, M.I. (Spain) Update methods for identification of saffron adulteration. Saltron, F.; Tisse, 355 C.; Thiercelin, J.M. (France) Flavanol-anthocyanin copigmentation and colour quality. Escribano-Bailón, 363 M.T., Santos-Buelga, C., Francia-Aricha, E.M., Rivas-Gonzalo, J.C., Heredia, F.J. (Spain) Anthocyanin profiles in red wines from Vitis vinifera var. Mencia. Fernández, 369 C.; Arturo, G.; Bernardo. A.; González-Raurich, M. (Spain) Color in virgin olive oils from olive varities of Extremadura (Spain). Sánchez, 375 J.J.; de Miguel, C.; Marín, J.; Osorio, E. (Spain) Chlorophyll and carotenoid pattern in virgin olive oil. Adulteration control. 381 Gandul Rojas, B.; Roca-López-Cepero;.Mínguez-Mosquera, M.I. (Spain)
6 Astaxanthin transport in rainbow trout Oncorhynchus mykiss- effect of dietary 387 lipid level. Barbosa, M.; Choubert, G.; Morais, R.; Sema-Rico A. Gómez, R.; Gobantes, I.; Salvador, A.M.; Milicua, J.C.G. (Spain) Influence of Pesticide residues in the colour of red wines elaborated with 393 Monastrell grape variety. Oliva, J.: Navarro, G.; Salinas MR.; Garijo, J.; Barba, A.; Navarro, S. (Spain) Estimation of Anthocyanin pigment potential of wine grape pomace. 399 Prodanov, M.; Salinas, M.R. (Spain) Relationship between color (instrumental and visual) and chlorophyll 405 contents in soybean seeds during ripening. Fukushima, P S.; Gomes, M.S.O.; Lanfer-Marquez, U.M. (Brasil) Influence of the maceration process on colour characteristics of Monastrell 411 wines. Gil-Muñoz, R.; Gómez-Plaza, E.; López-Roca. J.M.; Martínez- Cutillas, A.: Fernández-Fernández. J. I. (Spain) Evolution of anthocyan compounds of Touriga Nacional Touriga Francesa 417 varieties from the Douro demarcated region vineyards during ripening. Mateus. N.; Marques, S.: Gonçalves, AC.; Machado, J.M.; de Freitas V. (Portugal) Colorimetry study of rosé and red Spanish wines: correlation between 423 enological color and ClE-Lab parameters. Pérez-Magariño S., González-Sanjose, M.L (Spain) Liquid chromatographic anthocyanin profiles of various red fruit juices 429 Mouly, P.P.: Gaydou. E.M.; Goiffon, J.P. (France) Author Index 433 Keyword Index 437
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