Maria do Rosário Bronze
Food products are the source of nutrients necessary for survival, and play an important rule in human health and well-being, as some compounds may help to prevent some diseases (e.g. antioxidants), or may infl uence the consumers’ preferences for foods (e.g. key aroma compounds).
The main goals of the work we performe at our laboratory are related with the study of the chemical composition of several food products including: fruits and fruit juices; wines and vinegars; table olives and olive oil; tea and coffee. The aim of our work has been mainly directed to analysis of volatile (e.g. terpenes, esthers) and non volatile compounds (e.g. phenolic and carotenoid compounds) in food products, in order to: characterize raw materials, determine changes in the chemical composition during processing and storage, and study the chemical composition of by-products from related food industries. We are looking for compounds that: may contribute to organoleptic characteristics of products; may be responsible for biological properties of foods that will be studied by other research groups. Different preparation techniques (liquid-liquid extraction, Solid Phase Microextraction, Solid Phase Extraction, Stir Bar Sorptive Extraction), separation techniques (e.g. chromatographic and electrophoretic) associated with different detectors (diode array, fl uorescence and electrochemical), are used to study chemical composition of these samples and they help us to understand: how different products are in their chemical composition and which compounds may contribute more to the organoleptic properties. Sometimes collaboration with other groups from ITQB NOVA and outside is necessary to complement some of the work we perform. In the evaluation of quality of food products the perception of colour, taste, aroma, odour, fl avour, texture, perceived by humans (tasters or consumers) is also of great interest, and so, different sensory tests are usually performed at our lab in order to fi nd out relationships between chemical composition and sensory properties. We work in collaboration with IBET and other groups from ITQB NOVA working on food products and by-products from food industries, non food products (e.g. cork and tobacco) and some projects are going on with food or food related industries.
- Valentim Almeida, Post-doc
- Ofélia Anjos, Post-doc
- Nubélia Bravo, PhD
- Raquel G. Oliveira, PhD
- José A. Dias, Master Student
- Antero Ramos, Technician
- Rodrigo Feliciano, Technician
- Bravo M.N., Silva S., Coelho A.V., Vilas Boas L., Bronze M.R. (2006) Analysis of phenolic compounds in Muscatel wines produced in Portugal, Analytica Chimica Acta,563 (1-2), 84-92.
- Prado M. A., Boas L. E. V., Bronze M. R. and Godoy H. T. (2006). “Validation of methodology for simultaneous determination of synthetic dyes in alcoholic beverages by capillary electrophoresis.” Journal of Chromatography A 1136(2): 231-236.
Os alimentos são fonte de nutrientes e apresentam um papel importante na saúde e bem-estar do ser humano: alguns dos seus componentes podem ajudar a prevenir doenças (ex. antioxidantes) ou podem influenciar as preferências dos consumidores. No nosso laboratório estuda-se a composição química de vários produtos alimentares como: frutos e sumos de fruta; vinhos e vinagres, azeitona de mesa e azeite, chá e café. Os nossos objectivos são a análise de compostos voláteis e não voláteis (por exemplo compostos fenólicos e carotenoides) para caracterização de matérias-primas, determinação de alterações em função do processamento e armazenamento e análise de produtos resultantes das indústrias alimentares. Os nossos interesses estão nos compostos que possam contribuir para as características organolépticas dos alimentos e para as propriedades biológicas as quais serão avaliadas por outros grupos. Diferentes técnicas analíticas de separação associadas a diferentes detectores são utilizadas e ajudam-nos a perceber em conjunto com dados de avaliação sensorial, se diferenças na composição se traduzem em características organolépticas diferentes e quais os compostos mais importantes na percepção da cor, sabor, aroma, odor e flavour.