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link to PhD Thesis (18351-bromatology)

  • Development and validation of analytical methodologies for separation, identification and quantification of additives in food matrices, namely, preservatives, synthetic antioxidants and artificial sweeteners.

  • Evaluation of vegetable oils performance and safety lifetime, in real and simulated frying situations, by several chemical and physical methods, with special emphasis to the polar compounds, determined by HPSEC-ELSD.

  • Several biochemical parameters are also evaluated in blood and intrabdominal fat, in order to evaluate the nutritional habits implications on the cardiovascular health antioxidant status: fatty acid profile, lipophilic vitamins and carotenoids.

  • Separation, identification and quantification of contaminants in foods, including:

      Pesticides - Application of MSPD (matrix solid-phase dispersion) and QuEChERS (quick, easy cheap, effective, rugged and safe) methodologies for extraction of multiresidue extraction of pesticides in food. Determination of multiresidue of pesticides and some of its metabolites by GC-NPD and GC-MS.

      PAHs - highly carcinogenic organic molecules, quantified by HPLC/fluorescence.

      Acrylamide - a toxic, cancer-causing compound found in heat processed carbohydrate rich foods like potato chips, breakfast cereals, brewed coffee, cookies, biscuits and bread. We developed new analytical methodologies based in SPE-GC/MS and MSPD-GC/MS for the acrylamide determination in different foodstuffs.

      Heterocyclic amines - potent mutagenic compounds to which humans are regularly exposed through diet and ambient environments. These compounds are formed in thermally treated protein-rich foods, at the ng/g level. They are evaluated by HPLC, with diode array detection, in several food samples and model systems.

      Biogenic amines - are present in a wide range of food products, including, fish, meat, dairy products, vegetables, fruit, nuts, chocolate, wine and beer, being either natural endogenous constituents or formed during food processing by mostly by microbial action.

    Relevant publications:

    PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process.
    V. H.Teixeira, S. Casal, M.B.P.P. Oliveira.
    Food Chemistry, 104, 106–112, 2007

    Comparison of matrix-solid phase dispersion and liquid-liquid extraction for the chromatographic determination of fenthion and its metabolites in olives and olive oils.
    S.C. Cunha, J.O. Fernandes, M.B.P.P.Oliveira.
    Food Additives and Contaminants, 24 (2), 156-164, 2007

    Evaluation of the QuEChERS sample preparation approach for the analysis of pesticide residues in olives.
    S.C. Cunha, S.J.Lehotay, K. Mastovska, J.O. Fernandes, M.B.P.P. Oliveira.
    Journal Separation Science, 30, 620-632, 2007

    Determination of acrylamide in coffee and coffee products by GC-MS using an improved SPE clean-up.
    C. Soares, S. Cunha, Fernandes.
    Food Additives and Contaminants, 23, 1276-1282, 2006

    Analysis of heterocyclic aromatic amines in foods by gas chromatography-mass spectrometry as their tert.-butyldimethylsilyl derivatives.
    S. Casal, E. Mendes, J.O. Fernandes, M.B.P.P. Oliveira, M.A. Ferreira
    J. Chrom A, 1040, 105-114, 2004

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