The use of Headspace Solid Phase Microextraction for Characterization of Volatile Compounds in Olive Oil Matrices

Aplicação da técnica de SPME na análise de compostos voláteis em azeite

Comparison of two SPME fibers for differentiation of coffee by analysis of volatile compou

Analyis by SPME of coffee volatile aroma; use of two different SPME fiber

Benefits of a virtual environment program at the level of functional physical fitness in non-institutionalized elderly

Abstract in proceedings of the Fourth International Congress of CiiEM: Health, Well-Being and Ageing in the 21st Century, held at Egas Moniz’ University Campus in Monte de Caparica, Almada, from 3–5 June 2019.This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.info:eu-repo/semantics/publishedVersio

Impact of malolactic fermentation on low molecular weight phenolic compounds

O artigo refere o impacto da fermentação maloláctica nos teores em compostos fenólicos, de baixo peso molecular, dos vinho

Analytical characteristics of olive oils produced by two different extraction techniques in the portuguese olive variety Galega Vulgar

A metal hammer-decanter (HD) olive processing line was compared to a traditional metal hammer-press (HP) line, a discontinuous method which, when properly used, yields high-quality virgin olive oils. Galega olives (traditional Portuguese variety) were used. Olives were picked at a predetermined maturation stage and plagues and oil content were evaluated before processing. Years, extraction technology, data replicates, and years*extraction, were taken into account and compared using statistical treatment. In spite of significant differences among the results obtained, only acidity was statistically significant and sufficient for classifying the produced olive oil into a lampante categoryinfo:eu-repo/semantics/publishedVersio

Glycosidic aroma compounds of some portuguese grape cultivars

Determinação dos compostos glycosidicos do aroma de uvas poruguesa

TRENDS ON ANALYTICAL METHODS FOR RESVERATROL, A MAJOR BIOACTIVE

Resveratrol (3,5,4-trans-trihydroxystilbene) is a member of the stilbene group of phenolic compounds, comprising two aromatic rings linked by an ethylene bridge and is considered one of the most promising bioactive compounds due to its bioactivity. Wine is one of the main source of this bioactive compound in Mediterranean diet. Several authors have dedicated their research to the relationship between diet and health, and concerning wine and health studies, ‘‘French Paradox’’ was the starting point. Resveratrol is found in seeds and skins of grapes and in wines. The red wines are richer than the white ones due to differences in winemaking technology. The amount of resveratrol found in wines varies widely, since a huge number of factors affect its biosynthesis (grape variety, geographic region, climatic conditions, agronomic factors) and its extraction from the solid part of the grapes into the wines (technological practices). Numerous analytical methods are described in literature to determine resveratrol content in wines, but apart few methods reporting direct injection, a previous sample preparation step is required before the injection into a chromatographic system. Liquid chromatography coupled with a fluorescence detector, a diode array detector or a mass spectrometry detector are the most used separation and identification tools, since the use of gas chromatography also requires a derivative step. Recently, the development of molecular imprinting technology based on a mechanism of molecular recognition, and the further applications of the generated molecularly imprinted polymers (MIPs) as selective sorbents in Solid Phase Extraction (MISPE) or magnetic MIPs (MMIPs) have provided a new versatile tool for the highly selective quantification of resveratrol in wines. In this chapter, the biosynthesis of resveratrol in grapes, the factors affecting resveratrol content in wines and the current analytical methods for resveratrol determination in wines, will be revisited. However, the focus of this review will be on the new trends in analytical methods for resveratrol in wines, namely the use of molecularly imprinted polymers (MIP) as a recent and innovative sample preparation methodology

Olive oil composition: volatiles compound

volatile composition of olive oil

Analytical characteristics of olive oils produced by two different extraction techniques, in the Portuguese olive variety

Impacto da tecnologia de extracção nas características analíticas dos azeite

Different multidimensional chromatographic approaches applied to the study of Wine Malolactic Fermentation

Different multidimensional analyical techniques applied to the study of malolactic fermentation impact on wine final qualit