PPGCA
EXCELLENCE SINCE 1970
Prof. Dr. Neura Bragagnolo
Prof. Neura Bragagnolo
Professor
Food Chemistry Laboratory
Research topics
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Development of GC-MS, GC-SPME-MS and HPLC-MS/MS methods for determination of lipid compounds and products derived from lipid oxidation. Formation and inhibition of cholesterol oxides in food and model systems. Formation and inhibition of metabolites from fatty acid oxidation. Stability of fatty acids and cholesterol during storage and heat treatment. Methods for determining the deactivating capacity of reactive oxygen and nitrogen species. Impact and mechanisms of action of natural antioxidants on lipid oxidation in food and model systems. Evaluation and characterization of bioactive compounds from coffee and its derivatives; and their application as an antioxidant. Study of the chemical composition of essential oils. In vitro bioaccessibility of cholesterol, fatty acids and coffee components.
Selected Publications
Almeida, CAS, Baggio, SR, Mariutti, LRB, Bragagnolo, N. One-step rapid extraction of phytosterols from vegetable oils. Food Res. Int., 130,108891, 2020. DOI:10.1016/j.foodres.2019.108891.
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Dias, LG, Duarte, GHB, Mariutti, LRB , Bragagnolo, N. Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction. Food Res. Int., 123, 550-558, 2019. DOI: 10.1016/j.foodres.2019.05.025.
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Mariutti, LRB, Bragagnolo, N. Influence of salt on lipid oxidation in meat and seafood products: a review. Food Res. Int., 94, 90-100, 2017.DOI: 10.1016/j.foodres.2017.02.003.
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Barba, FJ, Mariutti, LRB, Bragagnolo, N., Mercadante, AZ, Barbosa-Canovas, GV, Orlien, V. Trends Food Sci Technol ., 67, 195-206, 2017. DOI: 10.1016/j.tifs.2017.07.006.
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Saldanha, T., Sawaya, ACHF, Eberlin, MN, Bragagnolo, N. HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV and APCI-MS detectors. J.Agric. Food Chem. , 54, 4107-4113, 2006.
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Rodrigues, NP; Salva, TJG; Bragagnolo, N. Influence of coffee genotypes on the bioactive compound and the in vitro capacity to scavenge reactive oxygen and nitrogen species. J.Agric. Food Chem ., 63, 4815-4826, 2015. DOI: 10.1021/acs.jafc.5b00530.
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Mazalli, MR., Bragagnolo, N. Validation of two methods for fatty acids analysis in eggs. Lipids , 42, 483-490, 2007.
Research Grants
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FAPESP Regular Grant
Do cafestol contents in coffee beverages depend on the type of filter paper?
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EMU 2009/54119-1
Acquisition of a gas chromatograph with mass detector (GC-MS) for identification and quantification of compounds impacting food quality and
in health.