A5004055130- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Essential Oils and Antimicrobial Activity
- Polysaccharides Composition and Applications
- Horticultural and Viticultural Research
- Polysaccharides and Plant Cell Walls
- Advanced Chemical Sensor Technologies
- Botanical Research and Applications
- Wine Industry and Tourism
- Food composition and properties
- Marine and coastal plant biology
- Cynara cardunculus studies
- Pomegranate: compositions and health benefits
- Nuts composition and effects
- Marine Biology and Ecology Research
- Spectroscopy and Chemometric Analyses
- Moringa oleifera research and applications
- Banana Cultivation and Research
- Phytochemistry and Bioactive Compounds
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Enzyme Catalysis and Immobilization
- Ethnobotanical and Medicinal Plants Studies
- Agricultural and Food Sciences
- Biological and pharmacological studies of plants
Instituto Nacional de Investigação Agrária e Veterinária
2021-2024
University of Lisbon
2024
Instituto de Biologia Experimental e Tecnológica
2019-2023
Universidade Nova de Lisboa
2021-2023
Hospital de Clínicas da Unicamp
2018
Universidade Estadual de Campinas (UNICAMP)
2017
Universidade Federal da Bahia
2004
The consumption of chia seeds products has increased recently and it been suggested that the inclusion this functional food in a daily human diet could contribute to improve consumers' health. However, better knowledge about composition these is mandatory. In work, phenolic compounds from commercial samples seed, fiber flour oil were extracted using an ultrasound-assisted methodology separated identified by high-performance liquid chromatography coupled mass spectrometer. Methanol:water...
Salicornia ramosissima J. Woods is a halophyte plant recognized as promising natural ingredient and will eventually be salt substitute (NaCl). However, its shelf-life applicability in several food matrices requires the use of drying processes, which may have an impact on nutritional functional value. The objective this study was to evaluate effect oven freeze-drying processes composition, volatile profile, phytochemical content, bioactivity S. using analytical tools (LC-DAD-ESI-MS/MS...
A few studies have investigated the influence on physicochemical and phytochemical compositions during storage in bottle of wine spirits (WS) aged using Alternative Ageing Technology (AAT) compared it to Traditional Technolo-gy (TAT). The aim this study was evaluate effect over one four years evolution chromatic characteristics (CIELab method) (alcoholic strength, acidity total dry ex-tract), phenolic index (TPI), low molecular weight compound contents (HPLC-DAD technique), antioxidant...
The use of halophyte plants appears as a potential solution for degraded soil, food safety, freshwater scarcity, and coastal area utilization. These have been considered an alternative crop soilless agriculture sustainable natural resources. There are few studies carried out with cultivated halophytes using cultivation system (SCS) that report their nutraceutical value, well benefits on human health. objective this study was to evaluate correlate the nutritional composition, volatile...
This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and most relevant strands in which they are involved some spirit beverages – wine spirit, brandy, whiskey, sugar cane spirits (rum cachaça) grape marc with great importance worldwide terms production, trade consumption. It gathers key discoveries on topic considering production process each beverage, related sources coumarins (different kinds wood used ageing stage) along factors that...
Near-infrared spectroscopic (NIR) technique was used, for the first time, to predict volatile phenols content, namely guaiacol, 4-methyl-guaiacol, eugenol, syringol, 4-methyl-syringol and 4-allyl-syringol, of aged wine spirits (AWS). This study aimed develop calibration models phenol's quantification in AWS, by NIR, faster without sample preparation. Partial least square regression (PLS-R) were developed with NIR spectra near-IR region (12,500-4000 cm-1) those obtained from GC-FID after...
This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and most relevant strands in which they are involved some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum cachaça) grape marc spirit—with great importance worldwide terms production, trade consumption. It gathers key discoveries on topic, considering production process each beverage, related sources coumarins (different kinds wood used ageing stage), along with...
Antiproliferative and cytotoxic activities of phenolic content from Nerium oleander leaves.
Jaboticaba is a Brazilian native berry described as rich source of phenolic compounds (PC) with health promoting effects. PC from jaboticaba peel powder (JPP) have low intestinal bio-accessibility and are catabolized by gut microbiota. However, the biological implication PC-derived metabolites produced during JPP digestion remains unclear. This study aimed to evaluate antiproliferative effects colonic fermented (FJPP) in 3D model colorectal cancer (CRC) composed HT29 spheroids. samples human...
<italic>Nerium oleander</italic> L. is a widely used medicinal plant for pharmaceutical purposes.
There are several fruits native to cultivated in Brazil that have not been studied for their antioxidant potential and functional characteristics.This study characterized the physico-chemical composition, mineral levels of compounds pulp peel ten fruits.The evaluated were atemoya, ambarella, breadfruit, soursop, jackfruit, lychee, mangaba, sapodilla, hog plum, sugar apple.Higher protein content was observed (from 1.24 3.43g/100 g) Annonaceae family (atemoya, cherimoya apple), sapodilla...
Different ageing technology of wine spirits (WSs) has been investigated, but little published on the chemical evolution aged WS during storage in bottle. The purpose this study was to examine how 12 months bottle affected antioxidant activity (DPPH, FRAP and ABTS assays), total phenolic index (TPI) low molecular weight (LMW) compounds content WSs through alternative using three micro-oxygenation levels (MOX) nitrogen control (N). Results revealed ability from scavenge free radicals Among...
Purpose: Compare certain steps of strawberry jam processing, energy consumption, waste generation, as well indicators quality obtained through industrial and homemade methods. Method/design/approach: The jams were prepared in the fruit vegetable laboratory pilot plant. bottling process involved hot sealing glass jars with metal lids. After sealing, inverted, cooled, stored at -18 °C until analysis. ingredients used included high methoxyl pectin, citric acid, sucrose, fresh acidic lemon...
There is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics. Additionally, further studies are necessary to elucidate optimal conditions regarding ageing time and toasting level. This study evaluated changes in colour low molecular weight compounds (LMWC) AUS aged for three six months using oak (Quercus robur L.) light, medium plus levels. For this purpose, phenolic acids (gallic, ellagic, ferulic...
The blending of wine spirits (WSs) produced in different ageing conditions is a key operation to impart specific features, enhance complexity, increase the final product’s quality and ensure brand consistency over years, but requires time, labour experienced blenders. This work aimed develop novel technology, natural blending, towards innovation more sustainable production process, adding value product. WSs were aged 250 L barrels 1000 stainless steel tanks with wood staves micro-oxygenation...