Home » ICTAN Members » Begoña de Ancos Siguero

Begoña de Ancos Siguero

Research Scientist

Research Groups: Quality and functionality of plant foods (BIOACTIVEG)

Department: Characterization, Quality and Safety Department

Short Bio

PhD in Organic Chemistry from the Autonomous University of Madrid (UAM) (1991). She began her predoctoral scientific career in the area of organic chemistry working on the synthesis of pharmaceutical products with different biological activities (antidepressants, anticancer, anti-inflammatories, etc.) in the Department of Organic Chemistry of the UAM of Madrid and in several pharmaceutical companies (1987-1992). Since 1992, she continued her postdoctoral scientific career in the area of food science and technology at the Instituto del Frío (IF-CSIC), now ICTAN-CSIC. She completed her postdoctoral training in foreign research centers: 1) School of Biological Sciences, University of Liverpool, England; 2) Department of Food and Microbial Technology, Katholic University of Leuven, Belgium (1997-1998). Since 2010 she has been one of the scientific leaders of the BIOACTIVEG group at ICTAN. She was head of the Department of Characterization, Quality and Safety (DCCS-ICTAN) (2015-2019) and Scientific Vice Director of ICTAN (2019-2024). In the last twenty years, her research activity has focused on the study of the effect of non-thermal and sustainable technologies, mainly processing by high hydrostatic pressures, on the bioactive compounds of plant foods and their implications on human health.

Ojeda GA, Vallejos MM, Sgroppo SC, Sánchez-Moreno C, de Ancos B. Enhanced extraction of phenolic compounds from mango by-products using deep eutectic solvents. Heliyon, 9(6), e16912, 2023.

https://doi.org/10.1016/j.heliyon.2023.e16912

Ojeda GA, Sgroppo SC, Sánchez-Moreno C, de Ancos B. Mango ‘criollo’ by-products as a source of polyphenols with antioxidant capacity. Ultrasound assisted extraction evaluated by response surface methodology and HPLC-ESI-QTOF-MS/MS characterization. Food Chemistry, 396, 133738, 2022.

https://doi.org/10.1016/j.foodchem.2022.133738

Fernández-Jalao I, Balderas C, Calvo MV, Fontecha J, Sánchez-Moreno C, de Ancos B. Impact of high-pressure processed onion on colonic metabolism using a dynamic gastrointestinal digestion simulator. Metabolites, 11(5), 262, 2021.

https://doi.org/10.3390/metabo11050262

Fernández-Jalao I, Balderas C, Sánchez-Moreno C, de Ancos B. Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing. Innovative Food Science and Emerging Technologies, 66, 102486, 2020.

https://doi.org/10.3390/metabo11050262

de Ancos B, Rodrigo MJ, Sánchez-Moreno C, Cano MP, Zacarías L. Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges ‘Navel’ and the red-fleshed ‘Cara Cara’. Food Research International, 109105, 2020.

https://doi.org/10.1016/j.foodres.2020.109105

Fernández-Jalao I, Sánchez-Moreno C, de Ancos B. Effect of high-pressure processing on flavonoids, hydroxycinnamic acids, dihydrochalcones and antioxidant activity of apple ‘Golden Delicious’ from different geographical origin. Innovative Food Science and Emerging Technologies, 51, 20-31, 2019.

https://doi.org/10.1016/j.ifset.2018.06.002

Revalorization of an Agri-Food By-product and Native Microorganisms: Design of Differentiated Dietary Supplements for Prevention of Metabolic Syndrome.
Reference: COOPB23076.
Main Researcher: Begoña de Ancos.
Duration: 01/01/2024 – 31/12/2025
Funding entity: CSIC
Valorization of Mango and Apple By-products and Wastes as Source of Cytoprotective and Antiinflammatory Encapsulated Bioactive Compounds (BIO-BYFRUIT).
Reference: PID2019-107980RB-I00
IP y co-IP: B. de Ancos y C. Sánchez-Moreno
Duration: 01/06/2020 – 29/02/2024
Funding entity: MICINN/FEDER, UE

915492300 ext. 436366

ancos@ictan.csic.es

ORCID:
0000-0002-8890-7525

Researcher ID:
H-5744-2012; índice h: 38

Scopus Author ID:
6701827631