Lineas de investigacion

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

Description

Objetives

  • Our research deals with the development of functional foods and elaboration of foodstuffs with high health promoting content. Our objectives are:
  • Improve food quality and obtain healthy ingredients.
  • Identify bioactive compounds contributing specifically to preserve human health.
  • Elaborate foodstuffs with high antioxidant content and study the effect of processing on their composition.
  • Contribute to the sustainable food by means of the employment of native raw material ensure health and respect biodiversity.

Research Lines

  • Development and study of vegetable foods enriched in bioactive compounds.
  • Increase of bioavailability of beneficial to health compounds through the encapsulation in biocompatible materials.
  • Development of extraction procedures based on supercritial fluids.
  • Study and influence of processing on bioacive compounds in vegetable foods.
Capacidades

Skills

  • Two liquid chromatography equipments with uv-vis detector.
  • Extraction techniques:Supercrititcal Fluid Extractor, Solid Phase Microextraction (SPME).
  • Analysis of constituents of foods (volatile, aminoacids, polyphenols, etc), study of antioxidant activity.

Patents

  • Procedimiento para incrementar el contenido de fenoles con actividad biológica en uvas tintas que comprende un tratamiento exógeno con un enantiómero diluido en etanol. P201430520. No licenciada. 2014. G. Flores, G.P. Blanch, M.L.Ruiz del Castillo

Personnel

Group Leader:

Members:

Contact:

  • 91 562 29 00 ext 315 or 297
  • gblanch@ictan.csic.es

Keywords

Multidimensional techniques, Supercritial Fluid Extraction, Enantiomer, Bioactive compounds

Publications

  • Blanch GP, Gómez-Jiménez MC, Ruiz del Castillo ML, Exogenous salicylic acid improves phenolic content and antioxidant activity in grapefruits. Plant Foods for Human Nutrition, 75, 177–183 (2020). doi: 10.1007/s11130-019-00793-z
  • Ruiz del Castillo ML, Rodríguez M, Flores G, Blanch GP, Solid-Phase Microextraction on MDGC/MS method for the determination of pesticides in strawberry juice. LWT – Food Sci. Tech. 99, 283–290 (2019). doi: 10.1016/j.lwt.2018.09.063
  • Flores G, Blanch GP, Ruiz del Castillo ML. Abscisic acid treated olive seeds as a natural source of bioactive compounds. LWT-Food Sci. Technol. 90, 556–561 (2018). doi: 10.1016/j.lwt.2018.01.009
  • Blanch GP, Flores G, Gómez-Jiménez MC, Ruiz del Castillo ML. Abscisic acid sprayed on olive tree (Olea europaea L.) affects the phenolic composition of olive fruit cultivars. J. Agric. Sci. 10, 4, 37-46 (2018). doi:10.5539/jas.v10n4p37
  • Flores G, Blanch GP, Ruiz del Castillo ML. Effect of postharvest methyl jasmonate treatment of fatty acid composition and phenolic acid content in olive fruits during storage. J. Sci. Food Agric. 97(9) 2767-2772 (2017). doi:10.1002/jsfa.8104

Ruiz del Castillo ML, López Tobar E, Sánchez-Cortés S, Flores G,  Blanch GP. Stabilization of curcumin against photodegradation by encapsulation in cyclodextrins: A study based on chromatographic and spectroscopic (Raman and UV-visible) data.  Vib. Spectrosc. 81, 106-111 (2015)

Projects, Contracts, Agreements

FEDER projects

Polyphenol-rich foods as a healthy and sustainable aging strategy (KEPHENOL)

Main Researcher: S. de Pascual-Teresa y GP Blanch / Start Date: 06/01/2020 / End Date: 12/31/2024 / Institution: MCIU/AEI/ERDF, EU / Reference number: PID2019-107009RB-I00
Research Group: Innovative Technologies for the Study of Food Bioactive Compounds (ENANTIOMET)

PhD Thesis, Master's Thesis and Degree Thesis

Display PhD Thesis, Master's Thesis and Degree Thesis

Tesis Doctoral: Nuevo procedimiento en el cultivo del olivo para la obtención de frutos enriquecidos en compuestos bioactivos mediante el empleo de fitorreguladores (2019)

Author: Juan José Guera Nogales / Director: ML del Castillo y GP Blanch.

Institution: Universidad de Extremadura.

Tesis Doctoral: Mejora de la estabilidad y las propiedades nutricionales del aceite de oliva. Relación con la saludMejora de la estabilidad y las propiedades nutricionales del aceite de oliva. Relación con la salud (2018)

Author: S Gorgojo García. / Director: ML del Castillo y GP Blanch

Institution: Universidad Autónoma de Madrid  (Facultad de Ciencias).