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Acquisition of a gas chromatograph mass spectrometer for the identification and quantification of compounds of interestin food quality and human health

Grant number: 09/54119-3
Support type:Multi-user Equipment Program
Duration: September 01, 2010 - March 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Neura Bragagnolo
Grantee:Neura Bragagnolo
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
As informações de acesso ao Equipamento Multiusuário são de responsabilidade do Pesquisador responsável
EMU web page: Página do Equipamento Multiusuário não informada
Tipo de equipamento: Tipo de Equipamento Multiusuário não informado
Fabricante: Fabricante não informado
Modelo: Modelo não informado

Abstract

The aim of the present research project is the identification and quantification by gas chromatography with mass detector (GC-MS) of compounds impacting on food quality and human health. Cholesterol is a chemically stable compound present in foods; however, it can degrade during processing and storage, mainly due to cell membrane rupture, as well as due to food exposure to heat, light, radiation and oxygen, generating the cholesterol oxides, which are considered atherogenic, cytotoxic, carcinogenic and mutagenic. The natural pigments carotenoids and anthocyanins, in addition to their colorant properties, are bioactive compounds and, consequently, human health promoters, since they play key roles in the body defense system. During food processing and storage, these pigments can undergo degradation, oxidation or isomerization generating new compounds, which can impact both the color and the aroma (volatile compounds) of the final product. The knowledge of the changes in these sensory properties is important to obtain processed foods, such as fruit juices, with acceptable sensory attributes during their whole shelf life. The quality and the shelf life of milk and milk products depend on the enzyme activity and on the chemical reactions of the major milk components. These factors will modulate the formation of volatile compounds which are responsible for the development of desirable flavors or off flavors. The complementary projects aim to monitor the quality of coffee, coffee-based products and peaches canned in a controlled atmosphere by the identification and quantification of volatile compounds. Moreover, the stability of the fatty acids will be verified in the presence of natural antioxidants, the trans isomers (trans fats) will be characterized and defense response secondary compounds of plants, such as salicylic acid, will be identify. The acquisition of the GC-MS will enable a large increase of knowledge in this area, since the target compounds are directly or indirectly related to food quality and stability, as well as to human health. In addition, the study of such compounds is also fundamental to the development of novel functional food products. (AU)

Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DOMINGOS, LIGIA DOZENA; LIMA DE SOUZA, HUGO ANTONIO; BARROS MARIUTTI, LILIAN REGINA; BENASSI, MARTA DE TOLEDO; BRAGAGNOLO, NEURA; VIOTTO, WALKIRIA HANADA. Fat reduction and whey protein concentrate addition alter the concentration of volatile compounds during Prato cheese ripening. Food Research International, v. 119, p. 793-804, MAY 2019. Web of Science Citations: 4.
SOUZA, HUGO A. L.; BRAGAGNOLO, NEURA. New Method for the Extraction of Volatile Lipid Oxidation Products from Shrimp by Headspace-Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Evaluation of the Effect of Salting and Drying. Journal of Agricultural and Food Chemistry, v. 62, n. 3, p. 590-599, JAN 22 2014. Web of Science Citations: 17.
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
BRAGAGNOLO, Neura. Influence of fat reduction and whey protein concentrate addition on Prato cheese characteristics during ripening. 2015. Doctoral Thesis - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.