Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Laise C. da Silva"'
1
Akademický článek
Potential application for antimicrobial and antileukemic therapy of a flavonoid-rich fraction of Camellia sinensis
Autor: Mariana C. de Souza, Leonardo M. de Souza Mesquita, Fabíola L. Pena, Leticia Tamborlin, Laise C. da Silva, Juliane Viganó, Adriane E. Costa Antunes, Augusto D. Luchessi, Marta C. Teixeira Duarte, Gerardo F. Barbero, Mauricio A. Rostagno
Publikováno v: Food Chemistry Advances, Vol 1, Iss , Pp 100042- (2022)
The antimicrobial and antileukemic effect of a purified fraction of flavonoids from the leaves of Camellia sinensis was evaluated. An extraction yield of 9.77 mg.g-1 total flavonoids was recovered through a pressurized liquid extraction associated wi
Externí odkaz: https://doaj.org/article/a1ce4565f0414be285db49b65168afca
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2
Akademický článek
Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products
Autor: Laise C. da Silva, Juliane Viganó, Leonardo M. de Souza Mesquita, Arthur L. Baião Dias, Mariana C. de Souza, Vitor L. Sanches, Jaisa O. Chaves, Rodrigo S. Pizani, Leticia S. Contieri, Mauricio A. Rostagno
Publikováno v: Food Chemistry: X, Vol 12, Iss , Pp 100133- (2021)
Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that c
Externí odkaz: https://doaj.org/article/f7cdbbf8f8954815a4e026f90a7c6587
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4
Simultaneous extraction and analysis of apple pomace by gradient pressurized liquid extraction coupled in-line with solid-phase extraction and on-line with HPLC
Autor: Laise C. Da Silva, Juliane Viganó, Vitor L. Sanches, Leonardo M. De Souza Mesquita, Rodrigo Pizani, Mauricio A. Rostagno
Publikováno v: Food chemistry. 407
Due to the complex characteristics and variable composition of apple pomace, sample preparation for chromatographic analysis is a great challenge. To solve this problem, we proposed using a solvent gradient using Pressurized Liquid Extraction (PLE),
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98d4a27ed5dcc9564ee5dbe90ae1eff3
https://pubmed.ncbi.nlm.nih.gov/36512911
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6
Simultaneous extraction and separation of compounds from mate (Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection
Autor: Mauricio A. Rostagno, Laise C. da Silva, Jaísa Oliveira Chaves, Diogo Thimoteo da Cunha, Mariana Corrêa de Souza, Tânia Foster Carneiro, Vitor Lacerda Sanches, Mayara P. Salvador
Publikováno v: Food Chemistry: Molecular Sciences, Vol 2, Iss, Pp 100008-(2021)
The in-line coupling of the pressurized liquid extraction with a solid-phase adsorbent and a UV–Vis detector for the simultaneous extraction and separation of bioactive compounds from yerba mate (PLE-SPE-UV) was carried out in two stages. In the fi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8150ebc42ebbba98478d863e24a561b
http://www.sciencedirect.com/science/article/pii/S2666566220300083
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7
Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products
Autor: Leonardo M. de Souza Mesquita, Laise C. da Silva, Vitor Lacerda Sanches, Juliane Viganó, Mariana Corrêa de Souza, Leticia Contieri, Mauricio A. Rostagno, Jaísa Oliveira Chaves, Arthur Luiz Baião Dias, Rodrigo Stein Pizani
Publikováno v: Food Chemistry: X, Vol 12, Iss, Pp 100133-(2021)
Food Chemistry: X
Highlights • Apple by-products are a source of phenolic compounds associated with bioactivities. • Apple processing industries generate by-products that could be better used. • This work provides an up-to-date literature overview on extraction
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d564e6b2f4eeeb99294952e22b30fd80
https://doi.org/10.1016/j.fochx.2021.100133
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8
Comprehensive analysis of phenolic compounds from natural products: Integrating sample preparation and analysis
Autor: Mariana Corrêa de Souza, Laise C. da Silva, Leonardo M. de Souza Mesquita, Mauricio A. Rostagno, Vitor Lacerda Sanches, Juliane Viganó, Jaísa Oliveira Chaves, Tânia Forster-Carneiro
Publikováno v: Analytica Chimica Acta. 1178:338845
The comprehensive analysis of phenolic compounds from natural products comprises critical steps, including quantitative extraction, extract preparation, and chromatographic procedure. Performing these steps off-line requires a long time to obtain res
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa28cc817f1bfa56230e138b8ed292be
https://doi.org/10.1016/j.aca.2021.338845
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9
Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction
Autor: Diogo Thimoteo da Cunha, Luiz Guilherme Salvino da Silva, Rosangela Maria Neves Bezerra, Gerardo F. Barbero, Mariana Corrêa de Souza, Laise C. da Silva, Beatriz Rocchetti Sumere, Mauricio A. Rostagno
Publikováno v: Food chemistry. 318
The objective of this work was the development of an on-line extraction/fractionation method based on the coupling of pressurized liquid extraction and solid-phase extraction for the separation of phenolic compounds from apple pomace. Several variabl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dfeab7d7ce2ef67d7e629e14518b7180
https://pubmed.ncbi.nlm.nih.gov/32151921
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10
Production of functional cookies enriched with flour apple industries and apple peel (Malus domestica Borkh)
Autor: Thaís de Almeida, Laise C. da Silva, Mauricio A. Rostagno
Publikováno v: Revista dos Trabalhos de Iniciação Científica da UNICAMP.
This project proposed the study of the best means of extracting bioactive compounds present in the apple peel, from the industrial residues, and its application for the elaboration of cookies with functional properties. To this end, a dry extract of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dc3343385e32b05aec54f554e61057d1
https://doi.org/10.20396/revpibic2620181299
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