Browsing by Author "Mariotti Celis, María Salomé"
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- ItemApplication of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips(2017) Mariotti Celis, María Salomé; Cortés, Pablo; Dueik González, Verónica Paula; Bouchon Aguirre, Pedro Alejandro; Pedreschi Plasencia, Franco
- ItemAre Chileans exposed to dietary furan?(2013) Mariotti Celis, María Salomé; Toledo, Carla; Hevia, Karen; Gómez, J. Pablo; Fromberg, Arvid; Granby, Kit; Rozowski Narkunska, Samuel Jaime; Castillo Valenzuela, Oscar; Pedreschi Plasencia, Franco
- ItemCurrent issues in dietary acrylamide : formation,mitigation and risk assessment(2014) Pedreschi Plasencia, Franco; Mariotti Celis, María Salomé; Granby, K.
- ItemDifferential Extraction and Preliminary Identification of Polyphenols from Ugni candollei (White Murta) Berries(2024) Fuentes Jorquera, Natalia Andrea; Canales Muñoz, Roberto Iván; Perez Correa, José Ricardo; Pérez Jiménez, Jara; Mariotti Celis, María SaloméUgni candollei, commonly known as white murta, is a native Chilean berry with a polyphenol composition that has been underexplored. This study aimed to establish a comprehensive profileof white murta polyphenols using ultra-performance liquid chromatography electrospray ionizationOrbitrap mass spectrometry (UPLC-ESI-ORBITRAP MS). Additionally, it compared the efficacy ofconventional extraction methods with emerging techniques such as deep eutectic solvent (DES)extraction and hot pressurized water extraction (HPWE). The analysis tentatively identified 107 phenolic compounds (84 of them reported for the first time for this cultivar), including 25 phenolic acids,37 anthocyanins, and 45 flavonoids. Among the prominent and previously unreported polyphenolsare ellagic acid acetyl-xyloside, 3-p-coumaroylquinic acid, cyanidin 3-O-(6′-caffeoyl-glucoside, andphloretin 2′-O-xylosyl-glucoside. The study found HPWE to be a promising alternative to traditionalextraction of hydroxybenzoic acids, while DES extraction was less effective across all categories. Thefindings reveal that white murta possesses diverse phenolic compounds, potentially linked to variousbiological activities.
- ItemFuran and Alkylated Furans in Heat Processed Food, Including Home Cooked Products(2014) Fromberg, Arvid; Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco; Fagt, Sisse; Granby, Kit
- ItemFuran: a critical heat induced dietary contaminant(2013) Mariotti Celis, María Salomé; Granby, Kit; Rozowski Narkunska, Samuel Jaime; Pedreschi Plasencia, Franco
- ItemHeat toxicant contaminant mitigation in potato chips(2015) Mariotti Celis, María Salomé; Cortés, Pablo; Fromberg, Arvid; Bysted, Anette; Pedreschi Plasencia, Franco; Granby, Kit
- ItemImpact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts(2017) Mariotti Celis, María Salomé; Martínez Cifuentes, Maximiliano; Huamán Castilla, Nils Leander; Pedreschi Plasencia, Franco; Iglesias Rebolledo, Natalia; Pérez C., José Ricardo
- ItemMaqui (Aristotelia chilensis (Mol.) Stuntz) and Murta (Ugni molinae Turcz) : Native Chilean Sources of Polyphenol Compounds(2019) Rivera-Tovar, P.R.; Mariotti Celis, María Salomé; Pérez C., José Ricardo
- ItemPolyphenols of Carménère Grapes(2017) Huamán Castilla, Nils Leander; Mariotti Celis, María Salomé; Pérez C., José Ricardo
- ItemTara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes(2018) Pedreschi Plasencia, Franco; Saavedra, Ilse; Bunger, Andrea; Zúñiga, Rommy N.; Pedreschi, Romina; Chirinos, Rosana; Campos, David; Mariotti Celis, María Salomé
- ItemTargeted Primary and Secondary Metabolite Analysis of Colored Potato '' Michune Negra '' Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying(2023) García Ríos, Diego; Álvaro, Juan E.; Zúñiga, María Elvira; Campos, David; Aguilar Gálvez, Ana; Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Pedreschi, RominaColored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 C-circle +/- 1 C-circle) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the '' Michune negra '' potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 mu g kg (-1)) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.
- ItemThyme essential oil loaded microspheres for fish fungal infection : microstructure, in vitro dynamic release and antifungal activity(2021) Benavides Valenzuela, Sergio Fermin; Mariotti Celis, María Salomé; Paredes, M. J. C.; Parada, J. A.; Franco Melazzini, Wendy Verónica