BUSCADOR RECOLECTA

Table S1. Formulation of four margarines (M1–M4) containing olive pomace oil (OPO) and cooling rate used for each one. Table S2. Fatty acid (FA) profile corresponding to olive pomace oil (OPO), palm stearin (PS), a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and two margarines containing OPO (M1 and M3). Figure S1. Stress sweeps carried out at 1 Hz and at 20 °C of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). Shear stress (σ) ranged between 20 and 2000 Pa. G′, elastic modulus; G″, viscous modulus. Figure S2. Frequency sweeps carried out at 1 Hz and at 20 °C to determine the mechanical spectra of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). G′, elastic modulus; G″, viscous modulus. Figure S3. Force–distance curves from a penetration test at 20 °C of a puff pastry (PP) commercial butter (CB), a PP commercial fatty preparation (CFP) and four margarines (M1–M4) containing olive pomace oil (OPO). Figure S4. Force–time curves from a texture analysis profile (TPA) test of a puff pastry (PP) made with a commercial butter (PP-CB), a PP made with a commercial fatty preparation (PP-CFP) and PP prepared with four margarines (PP-M1/PP-M4) containing olive pomace oil (OPO). Figure S5. Force–distance curves from a cutting test of a puff pastry (PP) made with a commercial butter (PP-CB), a PP made with a commercial fatty preparation (PP-CFP) and PP prepared with four margarines (PP-M1/PP-M4) containing olive pomace oil (OPO)., Peer reviewed

1H NMR and 13C NMR spectra of perlolyrine (Table S1 and Figure S1) and HPLC and HPLC-MS chromatograms (Figures S2–S5)., Peer reviewed

Table S1: Nutritional composition of the red berries mixture, Table S2: Nutritional composition of cacao powder, Table S3: Demographics and characteristics of the participants at enrollment in each group, Table S4: Blood pressure and heart rate values in each group and by visit, Table S5: p-value from the comparison between diets at the baseline., Peer reviewed

[EN] Three files in .csv format ('Infogeo_Spain10.csv', 'MOTEDAScentury_TMAX_1916-2015.csv' and 'MOTEDAScentury_TMIN_1916-2015.csv'). The first one contains the metadata of the grid points, the first column is the ID (Point), the second is the latitude (lon), the third is the latitude (lat) and the fourth is the elevation of the point with respect to the sea level (alt.). In the second and third file the climatic information is collected, in both, the first column is the ID (Point), in the second column the year to which the data refer (Year), the following 12 columns show the monthly temperatures (maximum and minimum daily respectively) from January to December (Jan to Dec), in the next 4 columns the seasonal averages (Win to Aut) and in the last one the annual average (Ann); all of them expressed in 1/10 Celsius degrees. [ES] Tres archivos en formato .csv ('Infogeo_Spain10.csv', 'MOTEDAScentury_TMAX_1916-2015.csv' y 'MOTEDAScentury_TMIN_1916-2015.csv'). El primero de ellos contiene los metadatos de los puntos del grid, la primera columna es el ID (Point), la segunda es la latitud (lon), la tercera es la latitud (lat) y la cuarta es la elevación del punto respecto al nivel del mar (alt.). En el segundo y tercer archivo queda recogida la información climática, en ambos, la primera columna queda recogido el ID (Point), en la segunda el año al que van referidos los datos (Year), las 12 columnas siguientes se muestran las temperaturas mensuales (máximas y mínimas diarias respectivamente) de enero a diciembre (Jan a Dec), en las 4 columnas siguientes se muestran los promedios estacionales (Win a Aut) y en la última el promedio anual (Ann); expresadas todas ellas en 1/10 grados Celsius., [EN] A monthly temperature (mean daily maximum and minimum) gridded data set over mainland Spain between December 1915 and December 2015. The dataset combines ground observations from the National Climate Data Bank (NCDB) of the Spanish national climate and weather service (AEMET) and new data rescued from meteorological yearbooks published prior to 1951 that was never incorporated into the NCDB. The yearbooks data represented a significant improvement of the dataset, as it almost doubled the number of weather stations available during the first decades of the 20th century. The final dataset contains records from 5,259 stations. The station data were interpolated on a 0.1° × 0.1° regular grid using the angular distance weighting (ADW) method., [ES] Conjunto de datos en rejilla de temperatura mensual (promedio de los valores máximos y mínimos diarios) en la España peninsular entre diciembre de 1915 y diciembre de 2015. El conjunto de datos utilizado combina observaciones del Banco Nacional de Datos de AEMET y nuevos datos rescatados de los anuarios climáticos publicados con anterioridad a 1951, y que casi duplican la información existente sobre la primera mitad del siglo 20. El conjunto final contiene información de un total de 5.259 observatorios. Las observaciones se interpolaron a una rejilla regular de 0.1° × 0.1° mediante mediante el método de ponderación inversa a la distancia angular (ADW)., Project CGL2017-83866-C3-3-R (CLICES: Climate of the last Century in the Spanish mainland), funded by the Spanish Ministry of Science., Infofile, grid., No

Table S1: Chemical compositions of the control wines without oenological additives (average values); Table S2: Chemical compositions of the oenological additives used in this study., Peer reviewed

Table S1. Columns used for the optimization of the HILIC × RP method used in the present research. Table S2. Identification proposed for the anthocyanins evaluated in the grape samples during ripening for a 10-week period. Figure S1. C18-RP 1DLC analysis of grape W9 (A) and wine (B). Blue: separation acquired at 280 nm; red: separation acquired at 520 nm. Figure S2. Chromatograms (280 nm) obtained for the HILIC separations obtained from a grape sample after optimization in a Zic-HILIC (A), diol (B) and silica (C) columns. Separation conditions are shown in inserts. Figure S3. Chromatograms (280 nm) obtained for the RP-based separations obtained from a grape sample after optimization in a PFP (A) and C18 (B) columns. Separation conditions are: flow rate 2 ml min-1 (Panel A) or 3 ml min-1 (panel B); elution with water (0.1% formic acid, solvent A) and acetonitrile (solvent B) as mobile phases. Specific gradients were shown in the respective chromatogram. Figure S4. 2D contour plots from the polyphenolic fraction of a grape sample (W10) obtained using different gradients and mobile phases composition in the second dimension, as indicated. Figure S5. 2D plots obtained under the optimum separation conditions for the grape samples of different ripening degree (W1 to W10)., Peer reviewed

Figure S1: C30 reversed-phase chromatograms of carotenoids at 450 nm obtained from Sweet Mary papaya (Carica papaya L.) peel encapsulated by O/W emulsions in (a) carotenoid-enriched soybean oil (vegetable oil + papaya carotenoid extract (carotenoid μg/g vegetable oil), (b) carotenoid-enriched sunflower oil (vegetable oil + papaya carotenoid extract (μg carotenoid μg/g vegetable oil), (c) O/W soybean emulsion with encapsulated carotenoid extract, (d) O/W sunflower emulsion with encapsulated carotenoid extract, and in the digesta fractions during the in vitro digestion of (e) O/W soybean emulsion and (f) O/W sunflower oil emulsion in the oral phase, (g) O/W soybean emulsion and (h) O/W sunflower oil emulsion in the gastric phase, and (i) O/W soybean emulsion and (j) O/W sunflower oil emulsion in the intestinal phase. Peak identities in Table S1; Figure S2: C30 reversed-phase chromatograms of carotenoids at 450 nm obtained from Sweet Mary papaya (Carica papaya L.) peel encapsulated by O/W emulsions in the micellar fractions during the in vitro digestion of (a) soybean microemulsion and (b) sunflower oil microemulsion in the oral phase, (c) soybean microemulsion and (d) sunflower oil microemulsion in the gastric phase, and (e) soybean microemulsion and (f) sunflower oil microemulsion in the intestinal phase. Peak identities in Table S1; Figure S3: Stability of main papaya carotenoids (μg carotenoids/g emulsion) ((all-E)-β-cryptoxanthin, (all-E)-β-carotene, (all-E)-β-cryptoxanthin laurate, and (all-E)-lycopene) in (a) O/W soybean oil and (b) O/W sunflower oil emulsions before and after in vitro gastrointestinal digestion. Non-digested values refer to the content of each carotenoid in the carotenoid-enriched oil extract before encapsulation by O/W emulsions; Figure S4: Images taken with confocal microscope of (a) soybean and (b) sunflower final emulsions after being processed through high-pressure homogenization (HPH) at 100 MPa for 5 cycles. Scale bars are 5 μm long. Table S1: Percentage (%) fatty acid composition of edible vegetable oils (Dubois et al., 2007) [18]; Table S2: Chromatographic identification a of carotenoids and carotenoid esters from Sweet Mary papaya (Carica papaya L.) peel to formulate soybean oil and sunflower oil carotenoid-enriched emulsions. Table S3: Content of individual carotenoids and carotenoid esters in Sweet Mary papaya (Carica papaya L.) peel extracts., Peer reviewed

Table S1: Phenolic compounds identified in yarrow samples by using HPLC-ESI-QTOF-MS., Peer reviewed

Table S1: Analysis of Variance of extraction yield variable for response surface modeling showing linear, quadratic and interaction relations, and coefficient for model prediction; Table S2: Analysis of Variance of TPC variable for response surface modeling showing linear, quadratic and interaction relations, and coefficient for model prediction; Table S3: Analysis of Variance of ROS variable for response surface modeling showing linear, quadratic and interaction relations, and coefficient for model prediction; Table S4: Analysis of Variance of AChE variable for response surface modeling showing linear, quadratic and interaction relations, and coefficient for model prediction; Table S5: Annotated compounds and their total compound contribution (%) in pracaxi SFE extract after HPLC-CSH-Q-TOF MS/MS ESI (−) analysis; Table S6: Annotated compounds and their total compound contribution (%) in pracaxi SFE extract after HPLC-CSH-Q-TOF MS/MS ESI (+) analysis; Table S7: Annotated compounds and their total compound contribution (%) in pracaxi SFE extract after GC-Q-TOF MS analysis; Table S8: PLE conditions, desirability and predicted response values at the optimum conditions predicted by the model, and experimental response values for the selected optimum conditions; Table S9: Tentative identified compounds in pracaxi nuts PLE extracts after HPLC-C18-Q-TOF MS/MS ESI (+/−) analyses; Figure S1: Estimated response surfaces for each response variable, and their corresponding Standardized Pareto charts: (A) Extraction yield (%); (B) TPC (mg GAE/mL); (C) IC50 ROS (µg/mL); (D) IC50 AChE (µg/mL); Figure S2: Desirability response surface to optimize response variables: (A) including extraction yield as response variable; (B) excluding extraction yield as response variable; Figure S3: PCA score plots of pracaxi nuts PLE extracts data obtained by: (A) HPLC-C18-Q-TOF MS/MS ESI (+); (B) HPLC-C18-Q-TOF MS/MS ESI (−); Figure S4: PLS-DA score plots of pracaxi nuts PLE extracts data obtained by: (A) HPLC-C18-Q-TOF MS/MS ESI (+); (B) HPLC-C18-Q-TOF MS/MS ESI (−)., Peer reviewed

Supplementary material: Table S1. Alpha-diversity is expressed as Observed Species, Shannon, and Simpson indexes. Letters denote statistically significant differences between samples and times. Differences regarding the control that are statistically significant (p < 0.05) are marked in gray. Table S2. Genus level. Mean relative abundances (%) and standard deviation. Only genus with a mean relative abundance >0.5% and/or statistically significant were considered. Statistical differences (p-adjust < 0.05) regarding the control and PLAg/PLAm for each volunteer are highlighted, in gray if they appear only for one volunteer or in orange if they are common to at least two volunteers. Table S3. Concentration (µM) of short-chain fatty acids (SCFAs) at different colonic fermentation times. Table S4. Lactate concentration (µg/mL) at different colonic fermentation times. Table S5. Predicted bacterial pathways present in PLAm and PLAg samples from colonic fermentation simulations for the three volunteers. Only statistically different features comparing to control (q-value<0.05) and with a mean relative abundance >0.01% are shown. met. = metabolism. deg. = degradation. Table S6. Predicted bacterial genes (i.e., enzymes and proteins) present in PLAm and PLAg samples from colonic fermentation simulations for the three volunteers. Only statistically different features comparing to control (q-value<0.05). and with a mean relative abundance >0.01% are shown. Figure S1. Beta-diversity plots of the three volunteers (0, 24, 48, and 72 h) and the different conditions tested (control, PLAg, and PLAm)., Peer reviewed