Development of garlic bioactive compounds analytical methodology based on liquid phase microextraction using response surface design. Implications for dual analysis: Cooked and biological fluids samples

Autor: Daniela Andrea Ramirez, Daniela Ana Locatelli, Carolina Torres-Palazzolo, Alejandra Beatriz Camargo, Jorgelina Cecilia Altamirano

Publikováno v: Food Chemistry. 215:493-500

Organosulphur compounds (OSCs) present in garlic (Allium sativum L.) are responsible of several biological properties. Functional foods researches indicate the importance of quantifying these compounds in food matrices and biological fluids. For this

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e00e770ae91065713959a7c69460f41b
https://doi.org/10.1016/j.foodchem.2016.07.170

Phytochemical profile and functionality of Brassicaceae species

Autor: Vanesa H. Beretta, Cecilia M. Fusari, Ariel Fontana, Daniela Ana Locatelli, Mónica A. Nazareno, Alejandra Beatriz Camargo

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The most widely consumed Brassicaceae species were characterized and compared in the present study. The isothiocyanates and phenolic profiles were measured. The in vitro antioxidant and antiradical activities were determined using 2,2′-azino-bis-3-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72a989c37e99762fe951f84d70d6fa5a
https://doi.org/10.1016/j.fbio.2020.100606

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils

Autor: María Vidoni, Alejandra Beatriz Camargo, Roxana E González, Daniela Ana Locatelli

Publikováno v: International journal of food properties 20 (S1) : s1016–s1024. (2017)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and peroxide values in all flavoured

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecfa6cdb416d4bb682ce8e58d62947ab

Home-cooked garlic remains a healthy food

Autor: Alejandra Beatriz Camargo, Roxana Elizabeth González, Jorgelina Cecilia Altamirano, Daniela Ana Locatelli

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Journal of Functional Foods, Vol 16, Iss, Pp 1-8 (2015)

Numerous studies have demonstrated that garlic has many biological properties due to its phytochemicals. These components include organosulphur compounds (OSCs) such as allicin, which is a chemically unstable metabolite. The aim of this study was to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6da911058d246d0a33852ba7d3aebc66
http://www.sciencedirect.com/science/article/pii/S1756464615001851

Solid phase microextraction coupled to liquid chromatography: Analysis of organosulfur compounds avoiding artifacts formation

Autor: Daniela Ana Locatelli, Alejandra Beatriz Camargo, Juan M. Luco, Rikard Norlin, Jorgelina Cecilia Altamirano

This work proposes the novel application of a microextraction technique, solid phase microextraction (SPME), coupled to liquid chromatography with UV detection (HPLC?UV) for the analysis of organosulfur compounds (OSCs) in garlic samples. Additionall

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fba370e67fbd90b6321e12a4b8a6059e
http://www.sciencedirect.com/science/article/pii/S0308814614001769