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The scientific community is increasingly concerned about the presence of pharmaceuticals in the aquatic environment, which is a consequence of their high consumption and inefficient removal by wastewater-treatment plants. The search for an effective and sustainable tertiary treatment is therefore needed to enhance their removal. For this purpose, the combination of electrochemical and adsorption processes into three-dimensional (3D) electrochemical systems has been proposed. In this study, a 3D system was studied to remove carbamazepine, an antiepileptic, consumed in high doses and very persistent in the environment. The influences of the following parameters on its removal were evaluated: anode and cathode materials and distance between them, electrolyte (NaCl) concentration and pH, and the (carbon-based) adsorbent material used as the particulate electrode. The obtained results demonstrated that the introduction of the particulate electrode improved the removal efficiency. This can be attributed to the simultaneous occurrence of different phenomena, such as adsorption/electrosorption, electrocoagulation, oxidation, and catalytic degradation.
Luísa Correia-Sá; Cristina Soares; Olga Freitas; Manuela Moreira; Henri Nouws; Manuela Correia; Paula Paíga; António Rodrigues; Carlos Oliveira; Sónia Figueiredo; Cristina Delerue-Matos. A Three-Dimensional Electrochemical Process for the Removal of Carbamazepine. Applied Sciences 2021, 11, 6432 .
AMA StyleLuísa Correia-Sá, Cristina Soares, Olga Freitas, Manuela Moreira, Henri Nouws, Manuela Correia, Paula Paíga, António Rodrigues, Carlos Oliveira, Sónia Figueiredo, Cristina Delerue-Matos. A Three-Dimensional Electrochemical Process for the Removal of Carbamazepine. Applied Sciences. 2021; 11 (14):6432.
Chicago/Turabian StyleLuísa Correia-Sá; Cristina Soares; Olga Freitas; Manuela Moreira; Henri Nouws; Manuela Correia; Paula Paíga; António Rodrigues; Carlos Oliveira; Sónia Figueiredo; Cristina Delerue-Matos. 2021. "A Three-Dimensional Electrochemical Process for the Removal of Carbamazepine." Applied Sciences 11, no. 14: 6432.
Considering the importance of seaweeds for the development of sustainable and innovative food products, this study aimed to characterize the impact of hydrothermal processing on iodine, sodium, potassium, selenium, and arsenic concentrations of four seaweed species (S. latissima, L. digitata, U. pinnatifida, and C. crispus) and on the associated health risks-benefits for consumers. These elements revealed a common pattern for leachable fractions of iodine, total arsenic, and selenium: L. digitata ≥ S. latissima > C. crispus > U. pinnatifida after rehydration and boiling during different periods. The behavior for sodium was: S. latissima > L. digitata > C. crispus > U. pinnatifida, and for potassium: U. pinnatifida > L. digitata > S. latissima > C. crispus. Generally, the species that attained more significant losses were S. latissima and L. digitata. A health-relevant sodium/potassium ratio below 0.7 was found for all species except for U. pinnatifida. In some species, the risk-benefit analysis revealed that high iodine and arsenic levels might promote risks for consumption, even after 20 min boiling, but 5 g of processed U. pinnatifida could contribute to adequate iodine, sodium, potassium, and selenium intakes for all population groups. Standardized processing treatments of seaweeds can open new opportunities for the sector.
Helena Correia; Cristina Soares; Simone Morais; Edgar Pinto; António Marques; Maria Leonor Nunes; Agostinho Almeida; Cristina Delerue-Matos. Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption. Food and Chemical Toxicology 2021, 155, 112385 .
AMA StyleHelena Correia, Cristina Soares, Simone Morais, Edgar Pinto, António Marques, Maria Leonor Nunes, Agostinho Almeida, Cristina Delerue-Matos. Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption. Food and Chemical Toxicology. 2021; 155 ():112385.
Chicago/Turabian StyleHelena Correia; Cristina Soares; Simone Morais; Edgar Pinto; António Marques; Maria Leonor Nunes; Agostinho Almeida; Cristina Delerue-Matos. 2021. "Seaweeds rehydration and boiling: Impact on iodine, sodium, potassium, selenium, and total arsenic contents and health benefits for consumption." Food and Chemical Toxicology 155, no. : 112385.
The total lipid content and lipidic profile of seaweeds harvested in the North Coast and purchased in Portugal were determined in this paper. The amount of total lipids in the different species of seaweeds varied between 0.7 ± 0.1% (Chondrus crispus) and 3.8 ± 0.6% (Ulva spp.). Regarding the fatty acid content, polyunsaturated fatty acids (PUFA) ranged between 0–35%, with Ulva spp. presenting the highest amount; monounsaturated fatty acids (MUFA) varied between 19 and 67%; and saturated fatty acids (SFA) were predominant in C. crispus (45–78%) and Gracilaria spp. (36–79%). Concerning the nutritional indices, the atherogenicity index (AI) was between 0.4–3.2, the thrombogenicity index (TI) ranged from 0.04 to 1.95, except for Gracilaria spp., which had a TI of 7.6, and the hypocholesterolemic/hypercholesterolemic ratio (HH) values ranged between 0.88–4.21, except for Gracilaria spp., which exhibited values between 0.22–9.26. The n6/n3 ratio was below 1 for most of the species evaluated, except for Ascophyllum nodosum, which presented a higher value, although below 2. Considering the PUFA/SFA ratio, seaweeds presented values between 0.11–1.02. The polycyclic aromatic hydrocarbons (PAHs) and aliphatic hydrocarbons (AHCs) contamination of seaweeds under study was also quantified, the values found being much lower than the maximum levels recommended for foodstuff.
Cristina Soares; Sara Sousa; Susana Machado; Elsa Vieira; Ana Carvalho; Maria Ramalhosa; Simone Morais; Manuela Correia; Teresa Oliva-Teles; Valentina Domingues; Cristina Delerue-Matos. Bioactive Lipids of Seaweeds from the Portuguese North Coast: Health Benefits versus Potential Contamination. Foods 2021, 10, 1366 .
AMA StyleCristina Soares, Sara Sousa, Susana Machado, Elsa Vieira, Ana Carvalho, Maria Ramalhosa, Simone Morais, Manuela Correia, Teresa Oliva-Teles, Valentina Domingues, Cristina Delerue-Matos. Bioactive Lipids of Seaweeds from the Portuguese North Coast: Health Benefits versus Potential Contamination. Foods. 2021; 10 (6):1366.
Chicago/Turabian StyleCristina Soares; Sara Sousa; Susana Machado; Elsa Vieira; Ana Carvalho; Maria Ramalhosa; Simone Morais; Manuela Correia; Teresa Oliva-Teles; Valentina Domingues; Cristina Delerue-Matos. 2021. "Bioactive Lipids of Seaweeds from the Portuguese North Coast: Health Benefits versus Potential Contamination." Foods 10, no. 6: 1366.
Mental health and active aging are two of the main concerns in the 21st century. To search for new neuroprotective compounds, extracts of Codium tomentosum Stackhouse and Fucus vesiculosus L. were obtained through multi-step (four step) subcritical water extraction using a temperature gradient. The safety assessment of the extracts was performed by screening pharmaceutical compounds and pesticides by UHPLC-MS/MS, and iodine and arsenic levels by ICP-MS. Although the extracts were free of pharmaceutical compounds and pesticides, the presence of arsenic and high iodine contents were found in the first two extraction steps. Thus, the health-benefits were only evaluated for the fractions obtained in steps 3 and 4 from the extraction process. These fractions were tested against five brain enzymes implicated in Alzheimer’s, Parkinson’s, and major depression etiology as well as against reactive oxygen and nitrogen species, having been observed a strong enzyme inhibition and radical scavenging activities for the step 4 fractions from both seaweed species. Regarding the variation of the chemical composition during the extraction, step 1 fractions were the richest in phenolic compounds. With the increase in temperature, Maillard reaction, caramelization and thermo-oxidation occurred, and the resulting products positively affected the antioxidant capacity and the neuroprotective effects.
Cristina Soares; Paula Paíga; Marta Marques; Tânia Neto; Ana Carvalho; Alexandre Paiva; Pedro Simões; Leonor Costa; Ana Bernardo; Naiara Fernández; Edgar Pinto; Agostinho Almeida; Maria Bronze; Cristina Delerue-Matos; Clara Grosso. Multi-Step Subcritical Water Extracts of Fucus vesiculosus L. and Codium tomentosum Stackhouse: Composition, Health-Benefits and Safety. Processes 2021, 9, 893 .
AMA StyleCristina Soares, Paula Paíga, Marta Marques, Tânia Neto, Ana Carvalho, Alexandre Paiva, Pedro Simões, Leonor Costa, Ana Bernardo, Naiara Fernández, Edgar Pinto, Agostinho Almeida, Maria Bronze, Cristina Delerue-Matos, Clara Grosso. Multi-Step Subcritical Water Extracts of Fucus vesiculosus L. and Codium tomentosum Stackhouse: Composition, Health-Benefits and Safety. Processes. 2021; 9 (5):893.
Chicago/Turabian StyleCristina Soares; Paula Paíga; Marta Marques; Tânia Neto; Ana Carvalho; Alexandre Paiva; Pedro Simões; Leonor Costa; Ana Bernardo; Naiara Fernández; Edgar Pinto; Agostinho Almeida; Maria Bronze; Cristina Delerue-Matos; Clara Grosso. 2021. "Multi-Step Subcritical Water Extracts of Fucus vesiculosus L. and Codium tomentosum Stackhouse: Composition, Health-Benefits and Safety." Processes 9, no. 5: 893.
The present work aimed at studying Saccorhiza polyschides extracts obtained by subcritical water extraction as a potential source of essential macro and trace elements, aiming for its potential application as a biofertilizer. The mineral composition, as well as sulfate, chlorine and iodine, total organic matter, and total nitrogen content, were determined on the extracts obtained from seaweeds harvested during low tide at the northern Portuguese coast. The selected parameters are important for a biofertilizer. Among the macronutrients, the most abundant was K (15.7 ± 0.2 g/L), followed by Na (5.46 ± 0.11 g/L), S (1.52 ± 0.06 g/L), Ca (1.09 ± 0.11 g/L), and Mg (1.02 ± 0.08 g/L). Several important micronutrients (Zn, B, Cl, P, Mo, V, Se, and I) have also been found in the extracts. The total organic matter was 34.1 ± 0.3 g/L. The extracts present low levels of toxic compounds such as Ni, Cd, and Pb. Considering the composition of the obtained extracts, these can find application in the development of fertilization products. The composition of subcritical water extracts of S. polyschides suggests that they may have important characteristics as a biofertilizer and can be an option in biofortification experiments with essential nutrients. The method can be easily scaled up which makes it attractive for agricultural applications.
Cristina Soares; Jaroslava Švarc-Gajić; Maria Teresa Oliva-Teles; Edgar Pinto; Nataša Nastić; Saša Savić; Agostinho Almeida; Cristina Delerue-Matos. Mineral Composition of Subcritical Water Extracts of Saccorhiza Polyschides, a Brown Seaweed Used as Fertilizer in the North of Portugal. Journal of Marine Science and Engineering 2020, 8, 244 .
AMA StyleCristina Soares, Jaroslava Švarc-Gajić, Maria Teresa Oliva-Teles, Edgar Pinto, Nataša Nastić, Saša Savić, Agostinho Almeida, Cristina Delerue-Matos. Mineral Composition of Subcritical Water Extracts of Saccorhiza Polyschides, a Brown Seaweed Used as Fertilizer in the North of Portugal. Journal of Marine Science and Engineering. 2020; 8 (4):244.
Chicago/Turabian StyleCristina Soares; Jaroslava Švarc-Gajić; Maria Teresa Oliva-Teles; Edgar Pinto; Nataša Nastić; Saša Savić; Agostinho Almeida; Cristina Delerue-Matos. 2020. "Mineral Composition of Subcritical Water Extracts of Saccorhiza Polyschides, a Brown Seaweed Used as Fertilizer in the North of Portugal." Journal of Marine Science and Engineering 8, no. 4: 244.
This study aimed to develop new canned chub mackerel products incorporating edible seaweeds (Ascophyllum nodosum, Fucus spiralis, Saccorhiza polyschides, Chondrus crispus, Porphyra sp. and Ulva sp.) harvested in the Portuguese North-Central coast, with simultaneous sensory improvement and minerals enrichment. Two processes were compared, namely the addition of seaweeds in i) the canning step and ii) in the brining step (as the replacement for salt). The concentrations of four macrominerals (Na, K, Ca and Mg), chloride, and twelve trace elements (Co, Cu, Fe, I, Li, Mn, Mo, Rb, Se, Sr, V and Zn) were determined by high-resolution continuum source flame atomic absorption spectrometry (HR-CS-FAAS) and inductively coupled plasma mass spectrometry (ICP-MS), respectively. Results showed that canned chub mackerel incorporating C. crispus and F. spiralis was found to be the preferred sensory option, also exhibiting contents enriched with Cl, Co, Cu, Fe, I, Li, Mg, Mn, Mo, Na, Rb, Se, and Sr. This effect was more pronounced when both seaweed species were added to replace the salt added in the brining step.
Elsa F. Vieira; Cristina Soares; Susana Machado; M. Teresa Oliva-Teles; Manuela Correia; Maria João Ramalhosa; Ana Carvalho; Valentina F. Domingues; Filipa Antunes; Simone Morais; Cristina Delerue-Matos. Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition. Molecules 2020, 25, 1133 .
AMA StyleElsa F. Vieira, Cristina Soares, Susana Machado, M. Teresa Oliva-Teles, Manuela Correia, Maria João Ramalhosa, Ana Carvalho, Valentina F. Domingues, Filipa Antunes, Simone Morais, Cristina Delerue-Matos. Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition. Molecules. 2020; 25 (5):1133.
Chicago/Turabian StyleElsa F. Vieira; Cristina Soares; Susana Machado; M. Teresa Oliva-Teles; Manuela Correia; Maria João Ramalhosa; Ana Carvalho; Valentina F. Domingues; Filipa Antunes; Simone Morais; Cristina Delerue-Matos. 2020. "Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition." Molecules 25, no. 5: 1133.
Olga Freitas; Maria João Ramalhosa; Cristina Soares; Abel Duarte; M. Fátima Barroso; Rita Alves; A.P. Carvalho; João Grosso; Lúcia Santos; Manuela M. Moreira; Cristina Delerure-Matos. ARTISTS CONNECTION BETWEEN RECYCLING AND ENVIRONMENTAL EDUCATION. ICERI2019 Proceedings 2019, 10636 -10643.
AMA StyleOlga Freitas, Maria João Ramalhosa, Cristina Soares, Abel Duarte, M. Fátima Barroso, Rita Alves, A.P. Carvalho, João Grosso, Lúcia Santos, Manuela M. Moreira, Cristina Delerure-Matos. ARTISTS CONNECTION BETWEEN RECYCLING AND ENVIRONMENTAL EDUCATION. ICERI2019 Proceedings. 2019; ():10636-10643.
Chicago/Turabian StyleOlga Freitas; Maria João Ramalhosa; Cristina Soares; Abel Duarte; M. Fátima Barroso; Rita Alves; A.P. Carvalho; João Grosso; Lúcia Santos; Manuela M. Moreira; Cristina Delerure-Matos. 2019. "ARTISTS CONNECTION BETWEEN RECYCLING AND ENVIRONMENTAL EDUCATION." ICERI2019 Proceedings , no. : 10636-10643.
This paper compares the results of standard chemical analytical processes and electrochemical impedance spectroscopy (EIS) in the characterization of different beverages, namely ground coffee, soluble coffee, coffee substitutes, barley, cow milk, vegetable drinks, tea, plant infusions and plant mixtures. For the two approaches, the similarities between the experimental data are assessed by means of the Euclidean and Canberra distances. The resulting information is processed by means of the multidimensional scaling (MDS) clustering and visualization algorithm. The results of the chemical analytical processes and EIS reveal identical clusters for the two adopted distances. Furthermore, the robustness of the experimental and computational scheme are assessed by means of the Procrustes technique. The results confirm the effectiveness of combining the EIS and MDS.
C. Soares; J.A. Tenreiro Machado; António M. Lopes; E. Vieira; C. Delerue-Matos. Electrochemical impedance spectroscopy characterization of beverages. Food Chemistry 2019, 302, 125345 .
AMA StyleC. Soares, J.A. Tenreiro Machado, António M. Lopes, E. Vieira, C. Delerue-Matos. Electrochemical impedance spectroscopy characterization of beverages. Food Chemistry. 2019; 302 ():125345.
Chicago/Turabian StyleC. Soares; J.A. Tenreiro Machado; António M. Lopes; E. Vieira; C. Delerue-Matos. 2019. "Electrochemical impedance spectroscopy characterization of beverages." Food Chemistry 302, no. : 125345.
The total protein content and the (total and free) amino acid composition of nine edible species of red, brown and green seaweeds collected in the Portuguese North-Central coast were quantified to assess their potential contribution to the recommended dietary intake. Whenever possible, the protein and amino acid composition was compared with that of commercial European seaweeds. The protein content was the highest (P<0.05) in red species (19.1-28.2 g/100g dw), followed by the green seaweed Ulva spp. (20.5-23.3 g/100g dw), with the lowest content found in brown seaweeds (6.90-19.5 g/100g dw). Brown seaweeds presented the lowest mean contents of essential amino acids (EAAs) (41.0% protein) but significantly (P<0.05) higher concentrations of non-essential amino acids (36.1% protein) and free amino acids (6.47-24.0% protein). Tryptophan, methionine and leucine were the limiting EAAs in all species. In contrast, lysine was found in high concentrations, especially in red (2.71-3.85% protein) and green (2.84-4.24% protein) seaweeds.
Elsa Ferreira Vieira; Cristina Soares; Susana Machado; Manuela Correia; Maria João Ramalhosa; Maria Teresa Oliva-Teles; Ana Carvalho; Valentina Domingues; Filipa Antunes; Teresa Azevedo Cardoso Oliveira; Simone Morais; Cristina Delerue-Matos. Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile. Food Chemistry 2018, 269, 264 -275.
AMA StyleElsa Ferreira Vieira, Cristina Soares, Susana Machado, Manuela Correia, Maria João Ramalhosa, Maria Teresa Oliva-Teles, Ana Carvalho, Valentina Domingues, Filipa Antunes, Teresa Azevedo Cardoso Oliveira, Simone Morais, Cristina Delerue-Matos. Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile. Food Chemistry. 2018; 269 ():264-275.
Chicago/Turabian StyleElsa Ferreira Vieira; Cristina Soares; Susana Machado; Manuela Correia; Maria João Ramalhosa; Maria Teresa Oliva-Teles; Ana Carvalho; Valentina Domingues; Filipa Antunes; Teresa Azevedo Cardoso Oliveira; Simone Morais; Cristina Delerue-Matos. 2018. "Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile." Food Chemistry 269, no. : 264-275.
The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210°C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols’ extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50=7.3-16.8 µg/mL), whereby temperature of 150°C was optimal. On the other hand, the extracts obtained at 115°C showed highest cytotoxicity. Inhibition of α-amylase and α-glucosidase was the highest at 65 and 85°C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210°C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
Aleksandra Cvetanović; Jaroslava Švarc-Gajić; Zoran Zeković; Jelena Jerković; Gokhan Zengin; Uroš Gašić; Živoslav Tešić; Pavle Mašković; Cristina Soares; M. Fátima Barroso; Cristina Delerue-Matos; Saša Đurović. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. Food Chemistry 2018, 271, 328 -337.
AMA StyleAleksandra Cvetanović, Jaroslava Švarc-Gajić, Zoran Zeković, Jelena Jerković, Gokhan Zengin, Uroš Gašić, Živoslav Tešić, Pavle Mašković, Cristina Soares, M. Fátima Barroso, Cristina Delerue-Matos, Saša Đurović. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. Food Chemistry. 2018; 271 ():328-337.
Chicago/Turabian StyleAleksandra Cvetanović; Jaroslava Švarc-Gajić; Zoran Zeković; Jelena Jerković; Gokhan Zengin; Uroš Gašić; Živoslav Tešić; Pavle Mašković; Cristina Soares; M. Fátima Barroso; Cristina Delerue-Matos; Saša Đurović. 2018. "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts." Food Chemistry 271, no. : 328-337.
This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg-1, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg-1), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers.
Fabíola Helena Dos Santos Fogaça; Cristina Soares; Marta Oliveira; Ricardo N. Alves; Ana Luísa Maulvault; Vera Liane Barbosa; Patrícia Anacleto; João Avelar Magalhães; Narcisa M. Bandarra; Maria João Ramalhosa; Simone Morais; António Marques. Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure. Environmental Research 2018, 164, 165 -172.
AMA StyleFabíola Helena Dos Santos Fogaça, Cristina Soares, Marta Oliveira, Ricardo N. Alves, Ana Luísa Maulvault, Vera Liane Barbosa, Patrícia Anacleto, João Avelar Magalhães, Narcisa M. Bandarra, Maria João Ramalhosa, Simone Morais, António Marques. Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure. Environmental Research. 2018; 164 ():165-172.
Chicago/Turabian StyleFabíola Helena Dos Santos Fogaça; Cristina Soares; Marta Oliveira; Ricardo N. Alves; Ana Luísa Maulvault; Vera Liane Barbosa; Patrícia Anacleto; João Avelar Magalhães; Narcisa M. Bandarra; Maria João Ramalhosa; Simone Morais; António Marques. 2018. "Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure." Environmental Research 164, no. : 165-172.
Nataša Nastić; Jaroslava Švarc-Gajić; Cristina Delerue-Matos; M. Fátima Barroso; Cristina Soares; Manuela M. Moreira; Simone Morais; Pavle Mašković; Višnja Gaurina Srček; Igor Slivac; Kristina Radošević; Marija Radojković. Subcritical water extraction as an environmentally-friendly technique to recover bioactive compounds from traditional Serbian medicinal plants. Industrial Crops and Products 2018, 111, 579 -589.
AMA StyleNataša Nastić, Jaroslava Švarc-Gajić, Cristina Delerue-Matos, M. Fátima Barroso, Cristina Soares, Manuela M. Moreira, Simone Morais, Pavle Mašković, Višnja Gaurina Srček, Igor Slivac, Kristina Radošević, Marija Radojković. Subcritical water extraction as an environmentally-friendly technique to recover bioactive compounds from traditional Serbian medicinal plants. Industrial Crops and Products. 2018; 111 ():579-589.
Chicago/Turabian StyleNataša Nastić; Jaroslava Švarc-Gajić; Cristina Delerue-Matos; M. Fátima Barroso; Cristina Soares; Manuela M. Moreira; Simone Morais; Pavle Mašković; Višnja Gaurina Srček; Igor Slivac; Kristina Radošević; Marija Radojković. 2018. "Subcritical water extraction as an environmentally-friendly technique to recover bioactive compounds from traditional Serbian medicinal plants." Industrial Crops and Products 111, no. : 579-589.
BACKGROUND Morus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually, they are considered wastes and have been traditionally used only for tea preparation. The main objective of this work was to explore the valorization of mulberry leaves by polyphenols microwave‐assisted extraction (MAE) and characterization of their antioxidant activity and phenolic composition. A 23 factorial design combined with response surface methodology were applied to characterize the effect of main microwave parameters on total phenolic content (TPC). RESULTS The optimized MAE conditions were 20 mL of ethanol:water (1:1; v/v), 120 °C, 28 min, 0.414 g and medium stirring speed. Under these conditions, TPC was 19.7 ± 2.0 mg gallic acid equivalents (GAE) g‐1 dry plant (DP), and antioxidant activity was 15.3 ± 1.0 mg ascorbic acid (AA) g‐1 DP (ferric reduction activity power –FRAP– assay), 18.6 ± 1.3 mg Trolox equivalents (TE) g‐1 DP (2,2‐diphenyl‐1‐picrylhydrazyl –DPPH– assay) and 186 ± 15 mg TE g‐1 DP (oxygen radical absorbance capacity –ORAC– assay). When compared with ultrasound extraction and Pharmacopeia reference method, MAE was more efficient, representing a valuable technology. Of the 13 compounds identified by HPLC, the most abundant were rutin, chlorogenic, β‐resorcylic and caffeic acids. CONCLUSION These results indicate that mulberry leaves are of potential interest for agro‐food industries as a new source of natural antioxidants. © 2017 Society of Chemical Industry
Marija Radojković; Manuela M. Moreira; Cristina Soares; M. Fátima Barroso; Aleksandra Cvetanović; Jaroslava Švarc-Gajić; Simone Morais; Cristina Delerue-Matos. Microwave-assisted extraction of phenolic compounds from Morus nigra leaves: optimization and characterization of the antioxidant activity and phenolic composition. Journal of Chemical Technology & Biotechnology 2017, 93, 1684 -1693.
AMA StyleMarija Radojković, Manuela M. Moreira, Cristina Soares, M. Fátima Barroso, Aleksandra Cvetanović, Jaroslava Švarc-Gajić, Simone Morais, Cristina Delerue-Matos. Microwave-assisted extraction of phenolic compounds from Morus nigra leaves: optimization and characterization of the antioxidant activity and phenolic composition. Journal of Chemical Technology & Biotechnology. 2017; 93 (6):1684-1693.
Chicago/Turabian StyleMarija Radojković; Manuela M. Moreira; Cristina Soares; M. Fátima Barroso; Aleksandra Cvetanović; Jaroslava Švarc-Gajić; Simone Morais; Cristina Delerue-Matos. 2017. "Microwave-assisted extraction of phenolic compounds from Morus nigra leaves: optimization and characterization of the antioxidant activity and phenolic composition." Journal of Chemical Technology & Biotechnology 93, no. 6: 1684-1693.
Nanoparticles have properties that depend critically on their dimensions. There are a large number of methods that are commonly used to characterize these dimensions, but there is no clear consensus on which method is most appropriate for different types of nanoparticles. In this work four different characterization methods that are commonly applied to characterize the dimensions of nanoparticles either in solution or dried from solution are critically compared. Namely, transmission electron microscopy (TEM), scanning electron microscopy (SEM), atomic force microscopy (AFM), and dynamic light scattering (DLS) are compared with one another. The accuracy and precision of the four methods applied nanoparticles of different sizes composed of three different core materials, namely gold, silica, and polystyrene are determined. The suitability of the techniques to discriminate different populations of these nanoparticles in mixtures are also studied. The results indicate that in general, scanning electron microscopy is suitable for large nanoparticles (above 50 nm in diameter), while AFM and TEM can also give accurate results with smaller nanoparticles. DLS reveals details about the particles' solution dynamics, but is inappropriate for polydisperse samples, or mixtures of differently sized samples. SEM was also found to be more suitable to metallic particles, compared to oxide-based and polymeric nanoparticles. The conclusions drawn from the data in this paper can help nanoparticle researchers choose the most appropriate technique to characterize the dimensions of nanoparticle samples.
P. Eaton; P. Quaresma; Cristina Soares; Cristina Neves; Miguel Peixoto de Almeida; Eulalia Pereira; P. West. A direct comparison of experimental methods to measure dimensions of synthetic nanoparticles. Ultramicroscopy 2017, 182, 179 -190.
AMA StyleP. Eaton, P. Quaresma, Cristina Soares, Cristina Neves, Miguel Peixoto de Almeida, Eulalia Pereira, P. West. A direct comparison of experimental methods to measure dimensions of synthetic nanoparticles. Ultramicroscopy. 2017; 182 ():179-190.
Chicago/Turabian StyleP. Eaton; P. Quaresma; Cristina Soares; Cristina Neves; Miguel Peixoto de Almeida; Eulalia Pereira; P. West. 2017. "A direct comparison of experimental methods to measure dimensions of synthetic nanoparticles." Ultramicroscopy 182, no. : 179-190.
The Portuguese coast presents a large amount of potentially edible seaweeds that are underexploited. The identification of different macroalgae species and their availability in the northern and central coast of the continental territory was assessed. The nutritional value of seaweeds is discussed based on a literature review (when available) focused on data for species collected in Portugal with the aim to define the most important nutritional parameters that should be characterized in the samples. Possible health concerns related with the presence of contaminants are also considered.
C. Soares; S. Machado; E.F. Vieira; S. Morais; M.T. Teles; M. Correia; A. Carvalho; V. F. Domingues; M.J. Ramalhosa; C. Delerue-Matos; F. Antunes. Seaweeds from the Portuguese coast: A potential food resource? IOP Conference Series: Materials Science and Engineering 2017, 231, 012126 .
AMA StyleC. Soares, S. Machado, E.F. Vieira, S. Morais, M.T. Teles, M. Correia, A. Carvalho, V. F. Domingues, M.J. Ramalhosa, C. Delerue-Matos, F. Antunes. Seaweeds from the Portuguese coast: A potential food resource? IOP Conference Series: Materials Science and Engineering. 2017; 231 (1):012126.
Chicago/Turabian StyleC. Soares; S. Machado; E.F. Vieira; S. Morais; M.T. Teles; M. Correia; A. Carvalho; V. F. Domingues; M.J. Ramalhosa; C. Delerue-Matos; F. Antunes. 2017. "Seaweeds from the Portuguese coast: A potential food resource?" IOP Conference Series: Materials Science and Engineering 231, no. 1: 012126.
This paper reports a laboratorial internship included in the Portuguese Science and Technology promotion program “Internships for Young People in Laboratories (Ciência Viva no Laboratório)”, which provided high school students an opportunity to approach the reality of scientific and technological research in a higher education institution. During this internship, students acquired knowledge related to the assessment of the total antioxidant capacity (TAC) of fruits and their byproducts while learning techniques, such as molecular spectrophotometry, as an analytical methodology to measure TAC using the ferric reducing antioxidant power (FRAP) and the total phenolic content (TPC) assays. First, the students were introduced to solid–liquid extraction as a conventional technique to extract antioxidants from the selected matrices. In order to optimize the extraction yield, different solvents, temperatures, and extraction times were used. Then, the students developed skills on TPC and FRAP assays by performing calibration curves using standard antioxidants, namely, gallic acid and ascorbic acid, prior to the measurement of the TAC of fruits (apple and orange) and respective byproducts. Final analysis included TAC values for comparison between fruits and their byproducts and also the influence of the extraction conditions on the TAC levels. At the end, the students presented their findings in a scientific poster and in a postlaboratory quiz. This laboratorial internship has been carried out since 2012 and was designed to be performed during a week, 7 h per day, in groups of two young students.
Cristina Soares; Manuela Correia; Cristina Delerue-Matos; M. Fátima Barroso. Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School. Journal of Chemical Education 2017, 94, 1291 -1295.
AMA StyleCristina Soares, Manuela Correia, Cristina Delerue-Matos, M. Fátima Barroso. Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School. Journal of Chemical Education. 2017; 94 (9):1291-1295.
Chicago/Turabian StyleCristina Soares; Manuela Correia; Cristina Delerue-Matos; M. Fátima Barroso. 2017. "Investigating the Antioxidant Capacity of Fruits and Fruit Byproducts through an Introductory Food Chemistry Experiment for High School." Journal of Chemical Education 94, no. 9: 1291-1295.
Nine plant infusions were assessed in terms of their polyphenolic compounds and antioxidant capacity properties by performing a “battery” of assays. Bioactive compounds (total phenolic and flavonoid content) were measured using spectrophotometric procedures and the total antioxidant capacity was determined by DPPH●-RSA, FRAP and DNA-based biosensor against the reactive oxygen species: HO● and H2O2. Although the optical methods are based on the donation of hydrogen or electrons between antioxidants and radicals, the DNA-based biosensor intends to simulate an in vivo assay by exposing DNA layer to biological ROS and antioxidants. In general, green and black tea showed higher polyphenolic content and antioxidant capacity evaluated by the described methods. All the analysed plant beverages showed to be a good source of bioactive compounds, particularly the green and black tea, peppermint and senna.
M. Fátima Barroso; Maria João Ramalhosa; Rita C. Alves; Alexandra Dias; Cristina M.D. Soares; Maria Teresa Oliva-Teles; Cristina Delerue-Matos. Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods. Food Control 2016, 68, 153 -161.
AMA StyleM. Fátima Barroso, Maria João Ramalhosa, Rita C. Alves, Alexandra Dias, Cristina M.D. Soares, Maria Teresa Oliva-Teles, Cristina Delerue-Matos. Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods. Food Control. 2016; 68 ():153-161.
Chicago/Turabian StyleM. Fátima Barroso; Maria João Ramalhosa; Rita C. Alves; Alexandra Dias; Cristina M.D. Soares; Maria Teresa Oliva-Teles; Cristina Delerue-Matos. 2016. "Total antioxidant capacity of plant infusions: Assessment using electrochemical DNA-based biosensor and spectrophotometric methods." Food Control 68, no. : 153-161.
Cristina M.D. Soares; Rita C. Alves; M.Beatriz P.P. Oliveira. Acrylamide in Coffee. Processing and Impact on Active Components in Food 2015, 575 -582.
AMA StyleCristina M.D. Soares, Rita C. Alves, M.Beatriz P.P. Oliveira. Acrylamide in Coffee. Processing and Impact on Active Components in Food. 2015; ():575-582.
Chicago/Turabian StyleCristina M.D. Soares; Rita C. Alves; M.Beatriz P.P. Oliveira. 2015. "Acrylamide in Coffee." Processing and Impact on Active Components in Food , no. : 575-582.
Rita C. Alves; Cristina M.D. Soares; M. Beatriz P.P. Oliveira. Isoflavones in Coffee. Coffee in Health and Disease Prevention 2015, 143 -148.
AMA StyleRita C. Alves, Cristina M.D. Soares, M. Beatriz P.P. Oliveira. Isoflavones in Coffee. Coffee in Health and Disease Prevention. 2015; ():143-148.
Chicago/Turabian StyleRita C. Alves; Cristina M.D. Soares; M. Beatriz P.P. Oliveira. 2015. "Isoflavones in Coffee." Coffee in Health and Disease Prevention , no. : 143-148.
Cristina Soares; Rita C. Alves; Beatriz Oliveira. Factors Affecting Acrylamide Levels in Coffee Beverages. Coffee in Health and Disease Prevention 2015, 217 -224.
AMA StyleCristina Soares, Rita C. Alves, Beatriz Oliveira. Factors Affecting Acrylamide Levels in Coffee Beverages. Coffee in Health and Disease Prevention. 2015; ():217-224.
Chicago/Turabian StyleCristina Soares; Rita C. Alves; Beatriz Oliveira. 2015. "Factors Affecting Acrylamide Levels in Coffee Beverages." Coffee in Health and Disease Prevention , no. : 217-224.