Home » ICTAN Members » María Luisa Ruiz del Castillo

María Luisa Ruiz del Castillo

Tenured Scientist

Research Groups: Innovative Technologies for the Study of Food Bioactive Compounds (ENANTIOMET)

Department: Characterization, Quality and Safety Department

Short Bio

Dra. Ruiz del Castillo is Scientific Research at ICTAN-CSIC in Madrid (Spain) since 2005. During the first years of her research career, Dra Ruiz del Castillo centered her studies on the development of novel analytical methodologies capable of determining the chemical composition of foods in a more reliable and quicker way. Since then, the research career of Dra. Ruiz del Castillo has been focused on the relationship between diet and health. In particular, her research has been addressed to the development of a new agronomic procedure based on the treatment with natural phytoregulators to enrich plant derived foods in health-promoting compounds including polyphenols, fatty acids and aroma compounds. From 2019 to present, her research has dealt with the influence of cooking and processing on these compounds in foods enriched in bioactive compounds such as anthocyanins and carotenoids.

G.P. Blanch, María C. Gómez-Jiménez, M.L. Ruiz del Castillo. 2020. Enrichment of olive fruits in antioxidant content by pre-harvest salicylic acid treatment. Foods, 9, 1513-1524.

https://doi.org/10.3390/foods9101513

G.P. Blanch and M.L. Ruiz del Castillo. 2021. Effect of baking temperature on antioxidant content of black corn (Zea mays L.) bread. Foods, 10, 1202-1210.

https://doi.org/10.3390/foods10061202

M. D. Rodríguez, J. García-Cordero, D. Suárez-Coca, M.L Ruiz del Castillo, G.P. Blanch and S. de Pascual-Teresa*. 2022. Varietal effect on seedless table grapes (Vitis vinifera L.) composition and digestibility in in vitro conditions. Foods, 11, 3984-3995.

https://doi.org/10.3390/foods11243984

G.P. Blanch, D. Suárez-Coca, S. de Pascual-Teresa and M.L Ruiz del Castillo. 2023. Antioxidant content and volatile composition of seedless table grape (Vitis vinifera L.) varieties. European Food Research & Technology, 249, 985-991.

https://doi.org/10.1007/s00217-022-04189-3

L. Saéz-Escudero, G. P. Blanch, M.L.Ruiz del Castillo. 2023. Effect of cooking methods on bioactive pigments in purple carrots (Daucus carota L.). Applied Science (Special issue: Bioactive compounds from natural sources. Volume II), 13, 4073-4085.

https://doi.org/10.3390/app13074073

G.P. Blanch, S. de Pascual-Teresa and M.L Ruiz del Castillo. 2023. Study on the phenolic composition and antioxidant properties of white, yellow and black corn (Zea mays L.) foodstuffs. Journal of the Science of Food and Agriculture, 103, 6263-6271.

https://doi.org/10.1002/jsfa.12697

Rich in polyphenol ffods as a strategy to a healthy and sutainble aging.
Reference: PID2019-107009RB-10
Main Researcher: Dras. Sonia de Pascual-Teresa y G.P. Blanch.
Duration: Junio 2020 – Junio 2024
Funding entity: CICYT
Valorization of Ghana´s Cocoa Beans through the study of the effect of agronomical and technological factors on their polyphenols and methylxanthines.
Reference: I-COOP+. Programa de cooperación científica para el desarrollo.
Main Researcher: Dras. Sonia de Pascual-Teresa y John Edem Kongor.
Duration: Enero 2022 – Diciembre 2024
Funding entity: CSIC
Valorization of byproducts of mango and apple as a source of encapsulated bioactive compounds with citoprotector and antiiflammatory effect.
Reference: PID2019-107980RB-I00
Main Researcher: Dra Begoña de Ancos
Duration: Junio 2020 – Junio 2023
Funding entity: CICYT

915492300 ext. 436423

mruiz@ictan.csic.es

ORCID:
0000-0001-5887-725x

Researcher ID:
KCL-4019-2024

Scopus Author ID:
6701784830