Výsledky vyhledávání - "Teresa Galeano-Díaz"

Evaluation of Hydrophilic and Lipophilic Antioxidant Capacity in Spanish Tomato Paste: Usefulness of Front-Face Total Fluorescence Signal Combined with Parafac

Autor: Raquel Rodríguez-Corchado, Teresa Galeano-Díaz, Rosa de la Torre-Carreras, Rosario Pardo-Botello, Fátima Chamizo-Calero, Olga Monago-Maraña

Publikováno v: Food Analytical Methods. 15:981-992

The hydrophilic and lipophilic antioxidant activities due to the main bioactive components present in Spanish tomato paste samples were studied, using standardized and fluorescent methods. After extraction, phenolic antioxidants (Folin-Ciocalteu meth

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0fcb2b24cf8a5b212e5252775cf4efe2
https://doi.org/10.1007/s12161-021-02175-1

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Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration

Autor: Arsenio Muñoz de la Peña, Teresa Galeano-Díaz, Olga Monago-Maraña, María Guzmán-Becerra

Publikováno v: Journal of Food Composition and Analysis. 67:10-18

Capsaicinoids are a family of compounds responsible for the pungency of spicy foods. In this work, the combination of fluorescence and chemometrics was investigated as a novel quantification method of capsaicinoids in spicy food samples. The excitati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6477fa52c9a1db34264a4cc7560a6e68
https://doi.org/10.1016/j.jfca.2017.12.031

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Determination of Quercetin and Luteolin in Paprika Samples by Voltammetry and Partial Least Squares Calibration

Autor: Teresa Galeano-Díaz, Olga Monago-Maraña, Francisco Chamizo-González

Publikováno v: Electroanalysis. 29:2757-2765

Quercetin and luteolin are flavonoids with beneficious properties, which are present in paprika. In this work, both have been determined in paprika by using electrochemistry combined with chemometrics. The electrochemical oxidation mechanisms of both

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b9246a3d72a50f5c3ae1b750dd587f7b
https://doi.org/10.1002/elan.201700403

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Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

Autor: Nils Kristian Afseth, Arsenio Muñoz de la Peña, Olga Monago-Maraña, Carl Emil Eskildsen, Teresa Galeano-Díaz, Jens Petter Wold

Publikováno v: Food Chemistry

The aim of this study was developing a non-destructive method for the determination of color in paprika powder as well as for detecting possible adulteration with Sudan I. Non-destructive Raman spectroscopy was applied directly to paprika powder empl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cee0f5706ccee920d30faff3ab0724f

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Combination of Liquid Chromatography with Multivariate Curve Resolution-Alternating Least-Squares (MCR-ALS) in the Quantitation of Polycyclic Aromatic Hydrocarbons Present in Paprika Samples

Autor: Rocío Laura Pérez, Arsenio Muñoz de la Peña, Olga Monago-Maraña, Graciela M. Escandar, Teresa Galeano-Díaz

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

This work presents a strategy for quantitating polycyclic aromatic hydrocarbons (PAHs) in smoked paprika samples. For this, a liquid chromatographic method with fluorimetric detection (HPLC-FLD) was optimized. To resolve some interference co-eluting

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de04e1a06e79bf2b855dd1fe86e8161a
https://doi.org/10.1021/acs.jafc.6b03852

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Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

Autor: Arsenio Muñoz de la Peña, Teresa Galeano-Díaz, Olga Monago-Maraña

Publikováno v: Food Analytical Methods. 10:1128-1137

This study presents a strategy for differentiating paprika obtained by means of different drying systems. The differentiation is performed using spectroscopic fluorescence in combination with multivariate analysis. The two groups of samples (smoked o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::56cebfbd91ba1969c50785f022edb6d8
https://doi.org/10.1007/s12161-016-0676-2

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Isocratic LC–DAD–FLD method for the determination of flavonoids in paprika samples by using a rapid resolution column and post-column pH change

Autor: Arsenio Muñoz de la Peña, Teresa Galeano-Díaz, Olga Monago-Maraña

Publikováno v: Talanta. 152:15-22

The determination of flavonoid compounds in paprika samples has been performed by liquid chromatography in series diode array and fluorescence detection (LC-DAD-FLD), by means of a pH change to basic medium just before FLD detection. The validation o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2016278242bc5618054ae729b45233e2
https://doi.org/10.1016/j.talanta.2016.01.041

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Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools

Autor: Olga Monago-Maraña, Isabel Durán-Merás, Arsenio Muñoz de la Peña, Teresa Galeano-Díaz

Publikováno v: Food Chemistry. 196:1058-1065

The influence of pH on the fluorescence of flavonoid compounds was investigated and the highest fluorescence emission was obtained in basic medium. Selected conditions to improve this signal were: pH 9.5, 0.14 M Britton Robinson buffer and methanol b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32277f28e808fadd03be6bc36d3abdbe
https://doi.org/10.1016/j.foodchem.2015.10.041

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