A5058519543- Antioxidant Activity and Oxidative Stress
- Edible Oils Quality and Analysis
- Algal biology and biofuel production
- Photosynthetic Processes and Mechanisms
- Dye analysis and toxicity
- Phytochemicals and Antioxidant Activities
- Metabolomics and Mass Spectrometry Studies
- Biochemical Analysis and Sensing Techniques
- Plant Gene Expression Analysis
- Horticultural and Viticultural Research
- Seaweed-derived Bioactive Compounds
- Analytical Chemistry and Chromatography
- Potato Plant Research
- Spectroscopy and Chemometric Analyses
- Identification and Quantification in Food
- Free Radicals and Antioxidants
- Cholesterol and Lipid Metabolism
- Plant Stress Responses and Tolerance
- Postharvest Quality and Shelf Life Management
- Plant biochemistry and biosynthesis
- Essential Oils and Antimicrobial Activity
- Moringa oleifera research and applications
- Nuts composition and effects
- Protein Hydrolysis and Bioactive Peptides
- Plant tissue culture and regeneration
Instituto de la Grasa
2016-2025
Consejo Superior de Investigaciones Científicas
2014-2023
Polytechnic Institute of Coimbra
2023
University of Coimbra
2023
Universidad Pablo de Olavide
2014-2022
Ball (France)
2014
National Superconducting Cyclotron Laboratory
2014
Michigan State University
2014
Moscow Engineering Physics Institute
2014
Cornell University
2008
Chlorophyll (chl) breakdown during senescence is an integral part of plant development and leads to the accumulation colorless catabolites. The loss green pigment due oxygenolytic opening porphyrin macrocycle pheophorbide (pheide) a followed by reduction yield fluorescent chl catabolite. This step comprised interaction two enzymes, pheide oxygenase (PaO) red catabolite reductase. PaO activity found only senescence, hence seems be key regulator catabolism. Whereas reductase has been cloned,...
Abstract A Citrus sinensis spontaneous mutant, navel negra (nan), produces fruit with an abnormal brown-colored flavedo during ripening. Analysis of pigment composition in the wild-type and nan suggested that typical ripening-related chlorophyll (Chl) degradation, but not carotenoid biosynthesis, was impaired identifying as a type C stay-green mutant. exhibited normal expression Chl biosynthetic catabolic genes chlorophyllase activity no accumulation dephytylated compounds ripening,...
The oils obtained from native palm fruits are considered new sources of high added value phytochemicals, making it necessary to know the composition less studied species in order evaluate their economic potential. objective this study is identify and quantify arotenoids fruit Brazilian Amazon: bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), inajá (Maximiliana maripa), pupunha (Bactris gasipaes) tucumã (Astrocaryum vulgare), by means liquid phase extraction HPLC-UV-vis. analysis....
The aim of this study was to evaluate the effect virgin olive oils (VOOs) enriched with phenolic compounds and triterpenes on metabolic syndrome endothelial function biomarkers in healthy adults. trial a three-week randomized, crossover, controlled, double-blind, intervention involving 58 subjects supplemented daily dose (30 mL) three oils: (1) VOO (124 ppm 86 triterpenes); (2) an optimized (OVOO) (490 (3) functional oil (FOO) high (487 ppm) (389 ppm). Metabolic were determined vivo ex vivo....
Different cultivation strategies have been developed with the aim of increasing production rate microalgal pigments. Specifically, biotechnological approaches are designed to increase antioxidant metabolites as chlorophyll and carotenoids. However, although significant advances built up, available information regarding both metabolism their oxidative reactions in photobioreactors is scarce. To unravel such processes, detailed carotenoid fraction Scenedesmus obliquus has studied by...
Abstract The chlorophyll and carotenoid pigment profile of 50 mono‐variety virgin olive oils was used to develop an index authenticity for the product. presence carotenoids other than those described, or derivatives at another level degradation, were found be determing elements this “virgin” oil quality. In addition, ratio chlorophyll/carotenoid should around 1, minor carotenoids/lutein about 0.5, with a limited variability. These characteristics may expected in general are independent...
Chlorophylls are ingested and effectively absorbed by our organism daily, but the effect of food composition on its bioaccessibility is unknown. Therefore, present research analyses chlorophyll ten commercial foods (guacamole, virgin olive oil, tortellini, basil hummus, creamed spinach, vegetable pasta, green tea chocolate, avocado kiwi juices, pesto sauce), selected based their different nutritional (fat, fiber, protein, carbohydrates) content. The most unexpected result was to correlate...
Abstract Different varieties of olives from different sources, harvested in a similar ripeness state, have been characterized by their chlorophyll and carotenoid pigment profile content. Pigment richness is inherent to the variety enables great differences or similarities be established between them. In all fruits, ripening involves loss, with disappearance chlorophylls always being slightly greater than that carotenoids. However, independently pitment content ratio carotenoids tends remain...
The present work proposes an analytical method able to detect in adulterated olive oil sample the addition of copper complexes chlorophylls (E 141i). consists a pigment extraction liquid phase and subsequent analysis by HPLC−DAD. profile chlorophyll pigments is determined essentially its content pheophytins (a b), but no case any derivative. Different samples colorant E 141i have been analyzed, natural coloring additives used adulterate vegetable oils. 99.59 ± 0.52% different are not those...