A5055134266- Effects and risks of endocrine disrupting chemicals
- Carcinogens and Genotoxicity Assessment
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Toxic Organic Pollutants Impact
- Phytochemicals and Antioxidant Activities
- Nutritional Studies and Diet
- Food Industry and Aquatic Biology
- Data Mining Algorithms and Applications
- Hops Chemistry and Applications
- Phytochemistry and Bioactive Compounds
- Coffee research and impacts
- Consumer Attitudes and Food Labeling
- Dye analysis and toxicity
- Nutrition, Health and Food Behavior
- Pesticide Residue Analysis and Safety
- Food composition and properties
- Polyamine Metabolism and Applications
- Analytical chemistry methods development
- Phytochemistry and Biological Activities
- Light effects on plants
- Chemistry and Chemical Engineering
- Banana Cultivation and Research
Universidade do Porto
2014-2024
Rede de Química e Tecnologia
2014-2024
Dicle University
2016
The effect of marinating meat with Pilsner beer, nonalcoholic and Black beer (coded respectively PB, P0B, BB) on the formation polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated compared these compounds unmarinated meat. Antiradical activity marinades (DPPH assay) assayed. BB exhibited strongest scavenging (68.0%), followed by P0B (36.5%) PB (29.5%). Control marinated samples contained eight PAHs named PAH8 EFSA classified as suitable indicators for carcinogenic...
The effect of beer or red wine marinades on the reduction heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. cooking experiments were performed under well-controlled temperature and time conditions. samples analyzed for HAs contents using solid-phase extraction high-performance liquid chromatography−diode array detection/fluorescence detection. Unmarinated cooked similar conditions provided reference levels. Marinating with resulted decreased levels HAs. amount...
The inhibitory effect of antioxidant-rich marinades containing beer and white wine (with/without alcohol) alone or mixed with herbs commonly used as meat flavoring (garlic, ginger, thyme, rosemary, red chili pepper) on the formation heterocyclic aromatic amines (HAs) in pan-fried beef was studied. Radical-scavenging activity evaluated by DPPH assay, before addition to marinade (T0) after 4 h marinating (T4). At T0, possessed highest scavenging (73.5%), followed (72.5%), dealcoholized...
The formation of heterocyclic aromatic amines (HAs) during barbecuing sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) to various degrees doneness grilling conditions was evaluated by HPLC−diode array (DAD)/fluorescence (FLD) detection. Additionally, the influences charcoal electric heat sources on HAs in grilled were compared. With regard sardine samples barbecued at 280−300 °C, "rare" produced nondetectable amounts HAs, "medium" presented IQ, MeIQx, PhIP, AαC levels 1.9,...
The effect of beer marinades on the formation heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B BB) were assayed unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP 4,8-DiMeIQx) three pyrolytic (Trp-P-1, AαC, MeAαC) quantified meat samples. Marinating resulted a significant decrease PhIP, Trp-P-1 AαC (p < 0.05). 4,8-DiMeIQx inhibited only by...
Abstract Objectives In recent years, there has been a substantial increase in the global consumption of honey, driven by high demand for natural products that offer health benefits. Consequently, consumers show preference recognised its superior quality, namely honey with Protected Designation Origin (PDO) or produced protected areas, as it is associated attributes and characteristics. Portugal one leading countries production PDO Montesinho Natural Park (MNP) being an excellent example...
Consumers are regularly exposed to well-known food contaminants (FCs), which typically assessed for risk on an individual basis. However, there is limited knowledge about the overall levels and combinations of these compounds depending dietary choices. The goal this study was estimate real-life mixtures FCs in different models by integrating extensive data from scientific literature concerning reliable quantification foods. A FAIR database detailing occurrence 73 16 foods commonly consumed...
Acrylamide (AA) is a food contaminant with serious health effects. In this work, the addition of dietary fibre was proposed to mitigate AA in cookies and reduce bioaccesibility gastrointestinal trac. The analytical methodology applied for quantification based on solid-liquid extraction (SLE) followed by gas chromatography (GC) coupled mass spectrometry (MS). Preliminar results commercial fibres, such as k-carrageenan, arabinogalactan pectin, indicated that highest reduction could be obtained...
Abstract The present paper describes the results obtained in analyses of heterocyclic aromatic amines (HAs) bovine meat dishes prepared by three different coking methods; usually ingredients such as, salt, garlic, wine, olive oil, onion, and tomato were added. Control samples (cooked without ingredients) also prepared. Analyses performed HPLC/diode array detection eluted HAs was at 263 nm. calibration graphs for fourteen injected into column linear up to approximately 2.0 ng/μL limits...
5-Hydroxymethylfurfural (HMF) is generated during food and beverage heating processes and/or storage. Its daily intake, estimated as 4-10 mg day-1, several orders of magnitude higher than other process contaminants. Beer can be relevance to the evaluation HMF exposure; however, information concerning its occurrence in different types beer product storage scarce. Therefore, major goal this work was assess amounts commercial beers, well impact storage, deepen knowledge about contribution...