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Validation of a single-extraction procedure for sequential analysis of vitamin ...
Cruz, Rebeca; Casal, Susana; Mendes, Eulália; Costa, Ana; Santos, Catarina; Morais, SimoneFood lipid major components are usually analyzed by individual methodologies using diverse extractive procedures for each class. A simple and fast extractive procedure was devised for the sequential analysis of vitamin E, cholesterol, fatty acids, and total fat estimation in seafood, reducing analyses time and organic solvent consumption. Several liquid/liquid-based extractive methodologies using chlorinated an...
Application of response surface methodology for obtaining lettuce (Lactuca sati...
Gomes, Teresa; Delgado, Teresa; Ferreira, Anabela; Pereira, J.A.; Baptista, Paula; Casal, Susana; Ramalhosa, ElsaThe main objective of the present work was to optimize the extraction conditions for simultaneous maximization of total reducing (TRC) and antioxidant (AC) capacities for lettuce (Lactuca sativa L.) by-products extracts, using response surface methodology. For this, a design of experiments (DOE) with different combinations of solvents (water, methanol and acetone) extraction temperatures (30–60 ◦C) and time (10...
É possível inovar e valorizar produtos e sub-produtos de origem vegetal tradici...
Ramalhosa, Elsa; Delgado, Teresa; Fernandes, Luana; Silva, Ana Cândida; Rodrigues, Nuno; Gomes, Teresa; Pereira, Ermelinda; Bento, Albino; Casal, SusanaA Escola Superior Agrária do Instituto Politécnico de Bragança (Portugal) tem desenvolvido e participado em projetos relacionados com a valorização de produtos e sub-produtos de origem vegetal, tais como o projeto “AGRINNDIF - Mejora de la competitividad del sector agrario de Castilla y León y Norte de Portugal através de la innovación y el desarrollo de productos diferenciados de alto valor”, financiado pelo P...
Table olives from the Northeast of Portugal: basis for a new protected designat...
Pereira, Ermelinda L.; Casal, Susana; Bento, Albino; Pereira, J.A.Table olives are one of the most popular agro-fermented food products in the Mediterranean basin. In Portugal, there is a great tradition of table olives production, being Trás-os-Montes one of the most important producing regions. Their tradition, sensorial and chemical characteristics justify the creation of a new Protected Designation of Origin “Azeitonas de mesa Transmontanas”. In this context, the objectiv...
Espresso coffee residues in horticultural improvement
Cruz, Rebeca; Morais, Simone; Mendes, Eulália; Pereira, J.A.; Baptista, Paula; Ramalhosa, Elsa; Casal, SusanaSpent coffee grounds are usually disposed as common garbage, without specific reuse strategies. Due to its recognized richness in bioactive compounds, the effect of espresso spent coffee grounds on lettuce´s macro- and micro- elements, as well as on its antioxidant and bioactive compounds, was assessed in order to ascertain its potential applicability in agroindustry, minimizing environmental issues and increas...
Pine nuts authenticity in the Portuguese market
Santos, Carla; Porfírio, Bruno; Silva, Anaísa; Faria, Miguel; Cruz, Rebeca; Ramalhosa, Elsa; Pereira, J.A.; Cunha, Sara; Casal, SusanaPine nuts, the edible seed of the pine tree (Pinus spp.) are a valuable commodity in the international market, with Portugal attaining the fourth position with the exclusive production of Pinus pinea. Pine nuts from different pine species differ in size, nutritional value, taste and therefore commercial values, making it necessary to grant their authenticity. Following recent reports on pine nut mislabelling in...
Effect of fresh and composted espresso spent coffee on soil and Lactuca sativa ...
Gomes, Teresa; Cruz, Rebeca; Pereira, J.A.; Ramalhosa, Elsa; Casal, Susana; Baptista, PaulaEspresso spent coffee grounds (ESC) comprises solid residues obtained after espresso coffee preparation, which are massively generated worldwide, being unfortunately disposed together with common garbage. Still, there are several references about its application as organic fertilizer in domestic cultivation, due to their richness on mineral compounds, especially potassium. However, their effect or safety on agr...
Retardation in seed germination and induction of oxidative stress in lettuce pl...
Gomes, Teresa; Pereira, J.A.; Ramalhosa, Elsa; Casal, Susana; Baptista, PaulaOver the past years, several strategies have been tentatively applied to reuse spent coffee grounds (SCG). This residue, obtained after the brewing process, has a global production around 6 million tons per year. The use of SCG in domestic agriculture is an increasing popular practice. However, scientific evidences about their effect on plants remain unknown. Caffeine present in SCG (about 0.2%) together with t...
Avaliação do efeito das condições experimentais sobre a capacidade redutora tot...
Delgado, Teresa; Ferreira, Anabela; Pereira, J.A.; Baptista, Paula; Casal, Susana; Ramalhosa, ElsaNo presente trabalho aplicou-se um desenho fatorial a 2 níveis para determinar o efeito de algumas condições operacionais a usar na extração de compostos com atividade antioxidante da alface, sua importância e possíveis interações. De entre os fatores a analisar estudaram-se a temperatura de extração (30 e 60 ºC), o tipo de solvente (metanol e água), o tempo de extração (10 e 30 minutos), o tipo de amostra (des...
Effect of fresh and composted spent coffee grounds on lettuce growth, photosynt...
Gomes, Teresa; Pereira, J.A.; Ramalhosa, Elsa; Casal, Susana; Baptista, PaulaThe coffee industry has experienced a constant growth and, as a consequence, large amounts of residues are generated worldwide. One of the main coffee residues are spent coffee grounds (SCG), which are the solid residues obtained after preparation of the coffee beverages. References to its use as organic fertilizer in domestic cultures, especially in gardens, are common. However, scientific evidence of its effe...
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