Browsing by Author "Pires, Bruno"
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- Miniaturized solid phase extraction techniques applied to natural productsPublication . Rosendo, Luana M.; Brinca, Ana Teresa; Pires, Bruno; Catarro, Gonçalo; Rosado, Tiago; Guiné, Raquel P.F.; Araújo, André; Anjos, O.; Gallardo, EugeniaNatural products are increasingly becoming part of our daily lives through their use in industry, food, as therapeutic agents, etc. To evaluate their possible applications, it is essential to characterize them chemically to explore their potential. Different techniques may be used to characterize natural products, including microextraction techniques. These techniques have been gaining popularity due to the advantages associated with their low use of organic solvents and the small amount of sample used relative to more classical sample preparation techniques. Their application in the extraction of compounds from natural products is still scarce. This manuscript intends to review the most used solid-based miniaturized sample preparation techniques applied to determining compounds in natural products. The main applications of these methodologies will be discussed, with a particular focus on natural product analysis, as well as their advantages and disadvantages over traditionally used sample preparation techniques.
- Miniaturized solid phase extraction techniques applied to natural productsPublication . Rosendo, Luana M.; Brinca, Ana Teresa; Pires, Bruno; Catarro, Gonçalo; Rosado, Tiago; Martinho, J.P.; Guiné, Raquel P.F.; Araújo, André; Anjos, O.; Galhardo, EugeniaNatural products are increasingly becoming part of our daily lives through their use in industry, food, as therapeutic agents, etc. Different techniques may be used to characterize natural products, including microextraction techniques. This work intends to review the most used solid-based miniaturized sample preparation techniques applied to determining compounds in natural products. Advantages and drawbacks are also presented. A
- Valorization of fruit distillation pomacesPublication . Serra, Lara; Pitacas, F.I.; Pedro, Soraia; Pires, Bruno; Fernandes, Tiago; Luís, Ângelo; Gallardo, Eugenia; Anjos, O.This study aims to characterise the nutritional composition of distillation pomace from the production of spirits from apple, pear and strawberry tree fruits (STFs) and to assess its potential for valorisation within circular economy and zero waste strategies. Pomace samples were collected after distillation at a distillery in Castelo Branco. Two batches per fruit type, each with three replicates, were analysed. The following parameters were analysed: ash content, organic matter content, protein content, fat content, fibre content, lignin content, hemicellulose content, cellulose content, non-fibrous carbohydrate content, total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant and antimicrobial activities were determined and the compound profiles were assessed by HPLC. FTIR-ATR spectroscopy was applied for chemical fingerprinting. ANOVA and principal component analysis (PCA) were used for data interpretation. PCA for nutritional parameters explained 96.6% of the total variance and clearly distinguishedbetween the pomaces used. Apple pomace had the highest protein content (6.04 ± 0.07 g/100 g), whereas pear pomace had the lowest (2.83 ± 0.27 g/100 g). STF pomace had the highest fat content (4.71 g/100 g) and was rich in organic matter, fibre, hemicellulose and cellulose. STF and apple pomaces additionally exhibited higher TPC and TFC values. Using HPLC-DAD, we were able to identify 28 phenolic compounds, as well differentiating between the pomaces and confirming the presence of compounds of interest. The highest concentrations were found for resveratrol and syringic acid, particularly in pear extracts (0.73–0.59 μg/mg extract). Benzoic acid, p-coumaric acid and rutin also appeared in relatively high amounts. FTIR-ATR spectroscopy identified functional groups, supporting chemical discrimination and different potential valorisation. Distillation pomace revealed valuable nutritional and chemical properties, highlighting its potential as a raw material for use in the food industry. STF pomace, in particular, is characterised by its high fibre and bioactive compound content. Further research is needed to optimise its industrial use.