31 documents found, page 1 of 4
Analysis of Plasticizer Contamination Throughout Olive Oil Production
Freitas, Flávia; Brinco, João; Cabrita, Maria João; Gomes da Silva, MarcoThis study monitored the contamination of 32 plasticizers in olive oil throughout the production and storage process. Samples were collected at different stages of production from three olive oil production lines in distinct regions of Portugal and analyzed for 23 phthalates and 9 phthalates substitutes to identify contamination sources. The developed analytical method employed liquid–liquid extraction with hex...
Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast S...
Pinheiro, Sara Sofia; Campos, Francisco; Cabrita, Maria João; Gomes da Silva, MarcoSparkling wine is a complex alcoholic beverage with high economic value, produced through a secondary fermentation of a still wine, followed by a prolonged aging period that may last from nine months to several years. With the growing global demand for high-quality sparkling wines, understanding the biochemical mechanisms related to aroma development has become increasingly relevant. This review provides a comp...
Do catadromous thinlip grey mullet beneft from shifting to freshwater? A perspe...
Pereira, Esmeralda; Jorge, André; Quintella, Bernardo; Gomes da Silva, Marco; R. Almeida, Pedro; Lança, Maria JoãoAbstract To investigate the potential benefts of the catadromous thinlip grey mullet Chelon ramada Risso, 1827) migration to freshwater, the total lipid content and fatty acid (FA) profle of female’s muscle and gonads caught in both the estuary and river were analyzed. The freshwater contingent presented a higher body condition, greater muscle gross energy, and larger gonads with higher lipid reserves. These an...
Different SO2 Doses and the Impact on Amino Acid and Volatile Profiles of White...
Almeida Santos, Catia; Pereira, Catarina; Martins, Nuno; Cabrita, Maria João; Gomes da Silva, MarcoSO2 is a preservative often used in the food industry, particularly in the wine industry. However, regulatory authorities and consumers have been strongly suggesting its reduction or even its replacement. In order to understand the impact of SO2 on the profiles of volatile organic compounds (VOCs) as well as amino acids (AAs), the aging of two white wines (one being a varietal and another being a blend) under i...
A Critical Review of Analytical Methods for the Quantification of Phthalates Es...
Freitas, Flávia; Cabrita, Maria João; Gomes da Silva, MarcoPhthalic acid esters (PAEs) are a class of chemicals widely used as plasticizers. These compounds, considered toxic, do not bond to the polymeric matrix of plastic and can, therefore, migrate into the surrounding environment, posing a risk to human health. The primary source of human exposure is food, which can become contaminated during cultivation, production, and packaging. Therefore, it is imperative to con...
Early Identification of Olive Oil Defects throughout Shelf Life
Freitas, Flávia; Cabrita, Maria João; Gomes da Silva, MarcoThe unique aroma and flavor of extra virgin olive oil (EVOO) are generally associated with its volatile composition, which includes a variety of components responsible for positive attributes as well as sensory defects which result from chemical oxidation processes and the action of exogenous enzymes. In this study, a robust analytical method, headspace solid-phase microextraction combined with gas chromatograp...
A sustainable approach based on the use of unripe grape frozen musts to modulat...
Pereira, Catarina; Mendes, Davide; Martins, Nuno; Gomes da Silva, Marco; Garcia, Raquel; Cabrita, Maria JoãoAiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced ...
Revealing the yeast modulation potential on amino acid composition and volatile...
Pereira, Catarina; Mendes, Davide; Dias, Thomas; Garcia, Raquel; Gomes da Silva, Marco; Cabrita, Maria JoãoThe importance of yeasts in aroma production during wine fermentation is a significant concern for obtaining a wine that appraises a broad number of consumers. For wine producers, wine aroma modulation is an essential issue where the yeasts used during the winemaking process represents a feasible way to improve the complexity and enhance wines specific characteristics. During the fermentation process of wines, ...
VOLATILE PROFILE OF TWO MONOVARIETAL WHITE WINES UNDER DIFFERENT ANTIOXIDANT EN...
Almeida Santos, Cátia; Gomes da Silva, Marco; Cabrita, Maria Joãohe volatile organic compounds (VOCs) formed during winemaking can be modulated by several additives, namely by the use of sulphur dioxide (SO2) which has been well-accepted on winemaking as a preservative agent. However, some drawbacks associated with SO2 wine application led to the need to reduce or replace its use. In this work, VOCs profile after storage in bottle under different antioxidant conditions of tw...
Transporting Olive Oil in Roman Times: Chromatographic Analysis of Dressel 20 A...
Manhita, Ana; Martins, Sérgio; Gomes da Silva, Marco; Lopes, Maria da Conceição; Barrocas Dias, CristinaThe organic extracts recovered from 14 potsherds of Dressel 20 oil amphorae collected from Pax Julia civitas (Lusitania) were analysed by GC–MS. Biomarkers of plant oils (saturated and unsaturated fatty acids, alcohols and alkanes arising from plant waxes) were identified in ten samples, and Pinaceae spp. pitch biomarkers were also identified in eight samples. The biomarkers identified in the studied Dressel 20...