New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine.

It has been proposed that lipid oxidation reactions in edible oils primarily occur in reverse micelles (RM) of amphiphilic components. While the prooxidative effect of RM has been demonstrated, the mechanism involved is not fully understood. Both reductions and enhancements in the antioxidant efficacy (AE) of α-tocopherol and Trolox have been observed in different studies when phosphatidylcholine (PC) was added and PC RM were formed. However, most of these investigations employed lipid systems consisting of stripped vegetable oil diluted in saturated medium-chain triacylglycerols (MCT) and utilized antioxidant concentrations well below those found in edible oils. These two specific factors were investigated in the present study. The effect of RM of purified egg yolk PC on the AE of 1.16 mmol kg-1 α-tocopherol or Trolox in stripped sunflower oil (SSO) was studied by the Rancimat (100 °C) and oven (50 °C) tests. Increasing PC concentrations (50-1000 ppm) had no significant impact on α-tocopherol, but substantial reductions in AE were observed for Trolox. This phenomenon may be attributed to the partitioning of Trolox into the pre-existing PC micelles, suggesting that primary oxidation reactions occurred in the continuous lipid phase. In addition, the effectiveness of both antioxidants decreased significantly in the presence of PC when a low antioxidant concentration (0.06 mmol kg-1) was assayed in SSO:MCT (1:3, w/w).

Major dietary lipids in nutrition and health.

In this chapter, an overview of the major lipids in the diet with emphasis in nutritional aspects is provided. Triacylglycerols, i.e., glycerol esterified with three fatty acids, are the predominant constituents in dietary lipids. Therefore, this chapter focuses on the nature and nutritional significance of the main fatty acids in the diet and their possible modifications during food processing and commercialization. The main fatty acids in dietary lipids are grouped into saturated, monounsaturated and polyunsaturated fatty acids. Nutritional implications, the latest intervention trials and health recommendations will be discussed. A brief description of the major sources of lipids in the diet is included, oils and fats standing out. Other food sources shortly commented are milk and dairy products, meat, poultry and eggs, fish, and structured lipids designed to improve functional and nutritional properties. Modifications of fatty acids as a result of processing and commercialization are discussed because of their great relevance for their health implications, especially oxidation compounds and trans fatty acids.

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil.

Recent nutritional studies have shown that the regular consumption of olive pomace oil (OPO) contributes to cardiovascular and cardiometabolic disease prevention. OPO could be a healthier alternative to the polyunsaturated oils employed in a number of bakery foods. However, little is known about the quality and nutritional changes of OPO in these products, especially the amounts of its bioactive components that finally reach consumers. The aim of this research was to evaluate refined OPO as a substitute for sunflower oil (SO) in cupcakes specially manufactured with a 6-month shelf-life. The influence of processing and storage on lipid oxidative changes and the levels of OPO bioactive components was studied. OPO samples exhibited much higher resistance to oxidative degradation in the processing and especially after storage, which had a greater oxidative impact. OPO reduced considerably the levels of oxidised lipids. HPLC analysis showed hydroperoxide triglyceride concentrations of 0.25 (±0.03) mmol/kg fat against 10.90 (±0.7) mmol/kg in the control containing SO. Sterols, triterpenic alcohols and triterpenic acids remained unchanged, and only slight losses of squalene (8 wt%) and α-tocopherol (13 wt%) were observed in OPO after processing and storage, respectively. Therefore, OPO preserved its nutritional properties and improved the quality and nutritional value of the cupcakes.

A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS.

Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO) was taken as representative of fish oils. This was compared to three vegetable oils with different fatty acid compositions, i.e. camellia, sunflower and linseed oil, and differential volatile compounds were identified by static-headspace gas-chromatography ion-mobility-spectrometry (SHS-GC-IMS) and orthogonal partial-least-squares discriminant analysis (OPLS-DA) during oxidation at 60 °C. Three groups of differential volatile compounds detected at higher concentrations in the AO were screened out and two compounds, identified as 5-methylfurfural and 2-acetylfuran, were characteristic to the AO and not found in the vegetable oils. They were formed from both EPA and DHA, only present in the AO, and their formation mechanisms were proposed. The contents of 5-methylfurfural and 2-acetylfuran increased linearly with the oxidation time and consequently they could be used as oxidative markers of fish oils.

Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil.

The aim of the present research was to explore the development of off-odors in fish oil from the perspective of fatty acid oxidation. It was found that the off-odors elicited by the two major ω-3 PUFAs in fish oil, i.e. DHA and EPA, were different from those by fish oil. Results showed that simultaneous oxidation of fatty acids other than DHA and EPA can be involved. The off-odors of fish oil was successfully simulated by combining oxidized samples of DHA, EPA and sunflower oil. Therefore, oxidation of oleic and linoleic acids also contributed to the off-odors in fish oil. A novel analytical approach that consisted in the combination of gas chromatography-ion mobility spectrometry (GC-IMS) and orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to identify differences in the volatile components between the recombinant oil and the fish oil.

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils.

Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. Results for DF showed that all SOs reached 25% PC at the 9th frying operation (FO), whereas HOSOs did between the 17-18th FO and variable results were found for OPOs since initial levels of diacylglycerols were different. Rates of formation of PC or polymers were the lowest for OPOs, thus showing the best performance in DF. Specifically for PC, relative rates of formation were 1.00-1.11, 2.46-2.71 and 1.37-1.41 for OPOs, SOs and HOSOs respectively. In CF, OPOs and HOSOs behaved similarly and better than SOs, although none reached 25% PC after 40 FO. The good performance of OPOs can be attributed to the high monounsaturated-to-polyunsaturated ratio, in common with HOSOs, and the additional positive effect of minor compounds, especially ß-sitosterol and squalene.

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods.

The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.

Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions.

Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions. Thus, methyl linoleate hydroperoxides were used as representative of the major oxidation compounds formed in food storage at low and moderate temperatures. Methyl 9,10-epoxystearate, 12-oxostearate and 12-hydroxystearate were selected as model compounds bearing the oxygenated functional groups predominantly found in oxidation compounds formed at the high temperatures of frying. Analyses were performed using gas-liquid chromatography/flame ionization detection/mass spectrometry and high performance-liquid chromatography/ultraviolet detection. Losses of methyl 9,10-epoxystearate and linoleate hydroperoxides in the ranges 17.8-58.8% and 42.3-61.7% were found, respectively, whereas methyl 12-oxostearate and methyl 12-hydroxystearate remained unaltered. Although quantitative data of the compounds formed after digestion were not obtained, methyl 9,10-dihydroxystearate was detected after digestion of methyl 9,10-epoxystearate, and some major volatiles were detected after digestion of linoleate hydroperoxides. Overall, the results showed that significant modifications of dietary oxidized lipids occurred during gastric digestion and supported that the low pH of the gastric fluid played an important role.

Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil.

New phytosterol (PS)-enriched sunflower seeds, which are higher in campesterol and ∆7-stigmastenol, have recently been developed. Crude oils obtained from these new sunflower seeds in 2015 and 2017 were used in this study. Oils extracted only by press (PO) and with subsequent solvent extraction (SO) were characterized. Physical refining (PhR) was used to obtain edible PO by minimal processing and to keep the PS levels as high as possible. Oils obtained by chemical processing were also studied for comparative purposes. Different bleaching treatments were examined to reduce the contents of phospholipids in the PO to levels required for PhR (<10 mg kg-1). Phosphorous levels in PO from 2015 (9-12 mg kg-1) were reduced to optimal levels by bleaching with 0.1% Trisyl and 1% Tonsil 278 FF. Contrarily, treatments with Trisyl and Tonsil (278 FF or 114 FF) were not sufficient to reduce the higher levels in PO from 2017 (15-36 mg/kg-1), thereby they were subjected to chemical refining (ChR). The PhR applied to PO from 2015 did not lead to substantial changes in the composition and total content of PS. In contrast, losses of up to approximately 30% of total PS were found owing to ChR, although the oils preserved their unique PS profiles.

Characterization of press and solvent extraction oils from new sunflower seeds with modified phytosterol compositions.

BACKGROUND: Phytosterols are plant components with health benefits. Oleaginous seed hybridization can be relevant to increase phytosterols in diet through enriched oils. Sunflower oils obtained by press (PO) and subsequent solvent extraction (SO) from three types of phytosterol-enriched seeds were characterized. One presented a phytosterol composition of common sunflower seeds, whereas the other two were rich in campesterol and Δ7-stigmasterol, respectively. Seeds from two different harvests, 2015 and 2017, were studied. RESULTS: The type of extraction did not have a significant influence on the fatty acid composition. However, considerable differences were found between harvests. The oleic-to-linoleic ratio decreased from 0.71 in 2015 to 0.47 in 2017. The phytosterol compositions of the PO were similar to their SO homologues and no substantial differences were found between harvests. However, the SO presented higher total contents of phytosterols (4849-9249 mg kg-1 ) than the PO (2839-5284 mg kg-1 ) and the oils of 2017 showed higher levels (4476-9249 mg kg-1 ) compared to 2015 (2839-5754 mg kg-1 ). Unlike phytosterols, no significant differences were found in the tocopherol contents between the PO and SO or between harvests. The PO met Codex specifications for edible oils, except for trace metals, with concentrations close or above the limits for Cu, Fe, Pb and As. CONCLUSIONS: Differences in environmental and/or cultivation conditions between harvests may result in substantial differences in the fatty acid composition and phytosterol content in oils from the new sunflower seeds. Rigorous measures and controls to avoid trace metal contamination are required so that the PO can be considered as edible virgin oils. © 2020 Society of Chemical Industry.

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils.

Different studies have shown that detection of free radicals by ESR spin trapping provides useful information on the susceptibility to oxidation of bulk oils and accordingly on the oxidative stability of different samples for comparative purposes. With the same goal, ESR spin trapping was evaluated in this work for in situ detection of radicals in dried microencapsulated oils (DMOs). By testing different oils, encapsulation matrices and oxidation conditions, results showed that ESR spin trapping can be useful to evaluate the oxidative susceptibility of DMOs, but ESR data should be interpreted cautiously, as the great complexity of the reactions involved may lead to data misinterpretations. Conditions for oxygen availability can have important impacts on the rates of both spin trapping and spin-adduct quenching affecting the levels of radicals observed. The kinetics of oxidation, spin trapping and spin-adduct decay should be known first in bulk oils for correct data interpretation in DMOs.

Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis.

The objective of the present study was to explore the possibilities of the direct analysis of vegetable oils by normal-phase HPLC-DAD to evaluate the amounts of the main oxidation products of triacylglycerols containing linoleate, i.e. hydroperoxy-, keto- and hydroxy-dienes. A follow-up of oxidation at 40 °C of trilinolein, used as a simplified model lipid system, high-linoleic sunflower oil and high-oleic sunflower oil was performed to evaluate samples with different fatty acid compositions and different oxidation levels. The results showed that the HPLC-DAD method proposed allows for determining the concentrations of mono-hydroperoxydienes in edible oils without applying any isolation or derivatization step. The method was found to be direct, sensitive (LOQ 0.06 mmol/kg oil), precise (CV ≤ 5%) and also accurate, with 99% of analyte recovery. It also enabled the estimation of the minor amounts of ketodienes, but not those of hydroxydienes, which presented wide chromatographic bands and coeluted with a number of different minor oxidation compounds.

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity.

BACKGROUND: Pentacyclic triterpenic acids (TA) are phytochemicals of increasing nutritional interest owing to their bioactive properties, such as anti-inflammatory, antitumoral, antihyperglycemic and hepatoprotective. Crude olive pomace oils constitute a non-exploited significant source of these compounds. In the present study, concentrates of TA were extracted and characterized from crude olive pomace oils that were obtained by centrifugation and subsequent solvent extraction, respectively. Specifically, the concentrates were obtained from the byproduct generated in the filtration of the oils. The solids were subjected to Soxhlet extractions with hexane to remove the residual oil and then with ethanol for the TA extraction. RESULTS: Concentrates containing 850-980 g kg-1 TA were isolated from the oils obtained by centrifugation, whereas those isolated from oils obtained by hexane extraction presented levels of TA that ranged from 510 to 900 g kg-1 . Oleanolic (OA) and maslinic (MA) acids were the TA found in the concentrates. The relative contents of OA and MA were, respectively, 30:70 (w/w) and 77:23 (w/w). All concentrates also presented phenolic compounds at levels of g kg-1 and displayed slight antioxidant properties. CONCLUSION: Concentrates of TA, containing MA and OA, can be readily obtained from a byproduct generated by filtration of crude olive pomace oils. Concentrates isolated from oils obtained by centrifugation were rich in MA, whereas those from oils extracted with hexane were rich in OA. The concentrates showed slight antioxidant properties that can be mainly attributed to the presence of phenolic compounds and not to TA. © 2018 Society of Chemical Industry.

Randomised clinical simulation designed to evaluate the effect of telemedicine using Google Glass on cardiopulmonary resuscitation (CPR).

AIM: Through a clinical simulation, this study aims to assess the effect of telematics support through Google Glass (GG) from an expert physician on performance of cardiopulmonary resuscitation (CPR) performed by a group of nurses, as compared with a control group of nurses receiving no assistance. METHODS: This was a randomised study carried out at the Catholic University of Murcia (November 2014-February 2015). Nursing professionals from the Emergency Medical Services in Murcia (Spain) were asked to perform in a clinical simulation of cardiac arrest. Half of the nurses were randomly chosen to receive coaching from physicians through GG, while the other half did not receive any coaching (controls). The main outcome of the study expected was successful defibrillation, which restores sinus rhythm. RESULTS: Thirty-six nurses were enrolled in each study group. Statistically significant differences were found in the percentages of successful defibrillation (100% GG vs 78% control; p=0005) and CPR completion times: 213.91 s for GG and 250.31 s for control (average difference=36.39 s (95% CI 12.03 to 60.75), p=0.004). CONCLUSIONS: Telematics support by an expert through GG improves success rates and completion times while performing CPR in simulated clinical situations for nurses in simulated scenarios.

Ensayo de simulación clínica aleatorizado para evaluar el efecto de la telemedicina, a través de las Google Glass®, en la intubación orotraqueal / Randomized clinical simulation trial of a Google Glass telemedicine application to assist orotracheal intubation

Objetivo: Evaluar el efecto de la ayuda telemática, a través de las Google Glass® (GG), de un médico experto para la correcta intubación orotraqueal (IOT) realizada en simulación clínica por enfermeros de extrahospitalaria. Método: Ensayo aleatorizado de simulación clínica desarrollado en la Universidad Católica de Murcia de noviembre 2014 a febrero 2015. Se distribuyó aleatoriamente a los enfermeros voluntarios de la Gerencia de Emergencias 061 de Murcia en un grupo de 25 enfermeros con ayuda telemática mediante las GG (GpG) y un grupo de 25 enfermeros sin ayuda (GpC). La variable principal del estudio fue la correcta IOT. Resultados: Se hallaron diferencias significativas entre ambos grupos en los porcentajes de IOT correcta (96% GpG vs 72% GpC; p = 0,024) y en el tiempo de ejecución de la IOT [diferencia de medias 94,3 (IC95% 40,7-147,9) s; p = 0,001]. Conclusión: La ayuda telemática de un médico experto, a través de las GG, mejora los porcentajes y tiempos de la IOT correcta de los enfermeros de extrahospitalaria en situaciones clínicas simuladas (AU)

Objective: To assess the effect of a Google Glass telemedicine application to allow a medical expert to make corrections in simulated out-of-hospital intratracheal intubations performed by nurses. Method: Randomized clinical simulation trial designed by the Universidad Católica de Murcia between November 2014 and February 2015. Volunteer nurses from the emergency medicine service of Murcia, Spain, were randomized to an intervention group to simulate intubations with telemedicine assistance (n=25) or a control group that did not receive assistance (n=25). The main outcome variable was satisfactory orotracheal intubation. Results: We observed statistically significant between-group differences in percentages of satisfactory intubation (telemedicine group, 96%, vs control group, 72%; P=.024) and time required to intubate the trachea (mean difference, 94.3 seconds, 95% CI, 40.7–147.9 seconds; P=.001). Conclusions: Telemedicine assistance from an expert by way of a Google Glass application improves the success rate and completion times of nurses performing out-of-hospital intratracheal intubations in clinical simulations (AU)

Utilidad de los vehículos aéreos no tripulados en la búsqueda y triaje de personas en situaciones de catástrofe / Unmanned aerial vehicles: usefulness for victim searches and triage in disasters

Objetivo: Analizar la influencia del uso de un dron con cámara térmica en la localización y triaje de las víctimas en una situación de catástrofe. Método: Se ha llevado a cabo un estudio analítico, experimental, prospectivo y transversal, donde se realizaron 6 simulacros de búsqueda de víctimas y triaje (cada uno de ellos con 25 víctimas). De manera aleatoria se hicieron dos grupos: Grupo Control (GC) y Grupo Dron (GD). Los profesionales del GD pudieron disponer de las imágenes de la cámara térmica instalada en un dron 10 minutos antes de comenzar el ejercicio. Resultados: La distancia media recorrida por el GC fue de 1091,11 (DE: 146,41) metros, significativamente mayor (p = 0,0031) que la del GD 920 (DE: 71,93) metros. El porcentaje medio de víctimas encontradas por cada uno de los profesionales del GC fue del 66,7%, significativamente menor (p = 0,0001) que las encontradas por cada uno de los profesionales del GD, que ascendió al 92%. En la calidad del triaje (infra y supratriaje), apertura de la vía aérea y control de hemorragias no se encontraron diferencias entre los dos grupos analizados. Conclusión: El uso de drones con cámaras térmicas, en condiciones experimentales, es útil en la búsqueda y localización de víctimas en catástrofes, aunque no tiene impacto sobre la calidad del triaje realizado por los profesionales participantes en el estudio (AU)

Objective: To analyze the influence of drones equipped with thermal cameras for finding victims and aiding triage during disasters. Methods: We carried out a prospective, cross-sectional analysis and 6 experimental simulations, each with 25 victims to locate and triage. Nurses were randomized to a control group or a drone group. Drone-group nurses were given access to images from the thermal cameras 10 minutes before the exercise started. Results: The mean (SD) distance the nurses searched in the control group (1091.11 [146.41] m) was significantly greater than the distance searched by nurses in the drone group (920 [ 71.93] m (P = .0031). The control group found a mean of 66.7% of the victims, a significantly smaller percentage than the drone group’s mean of 92% (P = .0001). Triage quality (undertriage and overtriage) was similar in the 2 groups as shown by maneuvers undertaken to open airways and control bleeding. Conclusion: Drones with thermal cameras were useful in searching for victims of simulated disasters in this study, although they had no impact on the quality of the nurses’ triage (AU)

Microencapsulation of H. pluvialis oleoresins with different fatty acid composition: Kinetic stability of astaxanthin and alpha-tocopherol.

Haematococcus pluvialis is a natural source of astaxanthin (AX). However, AX loses its natural protection when extracted from this microalga. In this study, a supercritical fluid extract (SFE) of H. pluvialis was obtained and added to oils with different fatty acid compositions (sunflower oil (SO) or high oleic sunflower oil (HOSO)). The oleoresins of H. pluvialis ((SO+SFE) and (HOSO+SFE)) were encapsulated with Capsul by spray drying. The stability of the oleoresins and powders were studied at 40, 50 and 70° C. AX and alpha-tocopherol (AT) degradation followed a zero-order and first-order kinetic model, respectively, for all systems. The encapsulation of oleoresins improved the stability of AX and AT to a greater extent in oleoresins with a monounsaturated fatty acid profile, as shown by the significantly lowest degradation rate constants and longest half-lives. Therefore, the encapsulation of H. pluvialis oleoresins is an alternative to developing a functional ingredient for healthy food design.

[Randomized clinical simulation trial of a Google Glass telemedicine application to assist orotracheal intubation]. / Ensayo de simulación clínica aleatorizado para evaluar el efecto de la telemedicina, a través de las Google Glass®, en la intubación orotraqueal.

OBJECTIVES: To assess the effect of a Google Glass telemedicine application to allow a medical expert to make corrections in simulated out-of-hospital intratracheal intubations performed by nurses. MATERIAL AND METHODS: Randomized clinical simulation trial designed by the Universidad Católica de Murcia between November 2014 and February 2015. Volunteer nurses from the emergency medicine service of Murcia, Spain, were randomized to an intervention group to simulate intubations with telemedicine assistance (n=25) or a control group that did not receive assistance (n=25). The main outcome variable was satisfactory orotracheal intubation. RESULTS: We observed statistically significant between-group differences in percentages of satisfactory intubation (telemedicine group, 96%, vs control group, 72%; P=.024) and time required to intubate the trachea (mean difference, 94.3 seconds, 95% CI, 40.7-147.9 seconds; P=.001). CONCLUSION: Telemedicine assistance from an expert by way of a Google Glass application improves the success rate and completion times of nurses performing out-of-hospital intratracheal intubations in clinical simulations.

OBJETIVO: Evaluar el efecto de la ayuda telemática, a través de las Google Glass® (GG), de un médico experto para la correcta intubación orotraqueal (IOT) realizada en simulación clínica por enfermeros de extrahospitalaria. METODO: Ensayo aleatorizado de simulación clínica desarrollado en la Universidad Católica de Murcia de noviembre 2014 a febrero 2015. Se distribuyó aleatoriamente a los enfermeros voluntarios de la Gerencia de Emergencias 061 de Murcia en un grupo de 25 enfermeros con ayuda telemática mediante las GG (GpG) y un grupo de 25 enfermeros sin ayuda (GpC). La variable principal del estudio fue la correcta IOT. RESULTADOS: Se hallaron diferencias significativas entre ambos grupos en los porcentajes de IOT correcta (96% GpG vs 72% GpC; p = 0,024) y en el tiempo de ejecución de la IOT [diferencia de medias 94,3 (IC95% 40,7-147,9) s; p = 0,001]. CONCLUSIONES: La ayuda telemática de un médico experto, a través de las GG, mejora los porcentajes y tiempos de la IOT correcta de los enfermeros de extrahospitalaria en situaciones clínicas simuladas.

[Unmanned aerial vehicles: usefulness for victim searches and triage in disasters]. / Utilidad de los vehículos aéreos no tripulados en la búsqueda y triaje de personas en situaciones de catástrofe.

OBJECTIVES: To analyze the influence of drones equipped with thermal cameras for finding victims and aiding triage during disasters. MATERIAL AND METHODS: We carried out a prospective, cross-sectional analysis and 6 experimental simulations, each with 25 victims to locate and triage. Nurses were randomized to a control group or a drone group. Drone-group nurses were given access to images from the thermal cameras 10 minutes before the exercise started. RESULTS: The mean (SD) distance the nurses searched in the control group (1091.11 [146.41] m) was significantly greater than the distance searched by nurses in the drone group (920 [ 71.93] m (P = .0031). The control group found a mean of 66.7% of the victims, a significantly smaller percentage than the drone group's mean of 92% (P = .0001). Triage quality (undertriage and overtriage) was similar in the 2 groups as shown by maneuvers undertaken to open airways and control bleeding. CONCLUSION: Drones with thermal cameras were useful in searching for victims of simulated disasters in this study, although they had no impact on the quality of the nurses' triage.

OBJETIVO: Analizar la influencia del uso de un dron con cámara térmica en la localización y triaje de las víctimas en una situación de catástrofe. METODO: Se ha llevado a cabo un estudio analítico, experimental, prospectivo y transversal, donde se realizaron 6 simulacros de búsqueda de víctimas y triaje (cada uno de ellos con 25 víctimas). De manera aleatoria se hicieron dos grupos: Grupo Control (GC) y Grupo Dron (GD). Los profesionales del GD pudieron disponer de las imágenes de la cámara térmica instalada en un dron 10 minutos antes de comenzar el ejercicio. RESULTADOS: La distancia media recorrida por el GC fue de 1091,11 (DE: 146,41) metros, significativamente mayor (p = 0,0031) que la del GD 920 (DE: 71,93) metros. El porcentaje medio de víctimas encontradas por cada uno de los profesionales del GC fue del 66,7%, significativamente menor (p = 0,0001) que las encontradas por cada uno de los profesionales del GD, que ascendió al 92%. En la calidad del triaje (infra y supratriaje), apertura de la vía aérea y control de hemorragias no se encontraron diferencias entre los dos grupos analizados. CONCLUSIONES: El uso de drones con cámaras térmicas, en condiciones experimentales, es útil en la búsqueda y localización de víctimas en catástrofes, aunque no tiene impacto sobre la calidad del triaje realizado por los profesionales participantes en el estudio.

Effectiveness of α-, γ- and δ-Tocopherol in a CLA-Rich Oil.

Conjugated linoleic acid (CLA) is a mixture of positional and geometric isomers of octadecadienoic acid with conjugated double bounds. Positive health properties have been attributed to some isomers, such as anticarcinogenic activity, antiartherosclerotic effects and reduction of body fat gain. Hence, oils rich in CLA such as Tonalin(®) oil (TO), normally obtained through alkaline isomerization of safflower oil (SO), an oil rich in linoleic acid (LA), are currently used in functional foods. However, special care must be taken to protect them from oxidation to ensure the quality of the supplemented foods. The objective of this work was to evaluate the oxidation and effectiveness of different tocopherol homologues (α-, γ- and δ-), alone or in combination with synergists (ascorbyl palmitate and lecithin), in TO compared to SO at different conditions, ambient temperature (25 °C) and accelerated conditions in Rancimat (100 °C). The oils, the oils devoid of their antioxidants and the latter containing the antioxidants added were assayed. Results showed great differences between SO and TO in terms of formation of hydroperoxides and polymers and also in the effectiveness of tocopherols to delay oxidation. TO showed higher levels of polymerization and, in general, the effectiveness of tocopherol homologues, alone or in combination with synergists, was also lower in the TO.