Investigation of structural effects on the reactivity of heterocyclic bioactive compounds

Tese de dout., Química, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2008

Reduction vs acetalisation of some carbonyl-compounds by means of methylselenol and lewis-acids

Aliphatic ketones and aromatic carbonyl compounds on reaction with methylselenol :and a Lewis acid, are shown to undergo acetalisation and/or reduction to methyl selenide, the unexpected reduction reaction being predominant in most cases.

Unexpectedly easy formation of alpha-seleno-carbonyl compounds from vinyl selenides

Seleno-carbonyl compounds are formed on reaction of seleninic acid or anhydride with vinyl selenides and vinyl sulphides.

The effect of alginate-based edible coatings enriched with essential oils constituents on Arbutus unedo L. fresh fruit storage

The effect of coating Arbutus unedo fresh fruit with alginate-based edible coatings enriched with the essential oils compounds (EOC) eugenol (Eug) and citral (Cit) was studied. The minimum inhibitory concentrations (MIC) against the main postharvest pathogens were determined for Eug and Cit giving values of 0.10 and 0.15 (w/v), respectively. Twelve formulations of edible coatings were used: sodium alginate (AL) was tested at 1 and 2% (w/v) with incorporation of Eug and Cit at MIC and double MIC or their combination at MIC. Arbutus berries were dipped in those solutions for 2 min, and then stored at 0.5 degrees C. Control consisted of uncoated fruit. On days 0, 14 and 28, samples were taken to perform physicochemical and biochemical analysis [color CIE (L*, h degrees), firmness, soluble solids content (SSC), weight Loss, trolox equivalent antioxidant capacity (TEAC), microbial growth and taste panels]. Results showed that edible coatings of 1% AL were the best to maintain most quality attributes of the commodity through storage at 0.5 degrees C. The incorporation of Cit and Eug into the alginate edible coatings improved the coatings in most cases, AL 1% + Eug 0.20% and AL 1% + Cit 0.15% + Eug 0.10% being those that better preserved sensory and nutritional attributes and reduced microbial spoilage. Thus, these coatings may be useful for improving postharvest quality and storage life of fresh arbutus fruit. (C) 2014 Elsevier B.V. All rights reserved.

Antioxidant and phenolic compounds in sweet potato peels and leaves: food applications and health benefits

Tese de doutoramento, Ciências Biotecnológicas (Biotecnologia Alimentar), Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2014

Innovative edible films to improve storage ability of fresh-cut apple cv. Bravo de Esmolfe

Dissertação de mestrado, Hortofruticultura, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015

Validation of a method for the analysis of volatile organic compounds in water

Dissertação de mestrado, Qualidade em Análises, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015

DRIFT and DRUV spectroscopy methods for studying the interaction of metal compounds with native cellulose

Dissertação de mestrado, Qualidade em Análises, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015

Head Space-Trap GC-MS method development and validation for the analysis of volatile organic compounds in water samples

Dissertação de Mestrado, Qualidade em Análises, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2015