Quality and functionality of plant foods

Home » Research Teams » Quality and functionality of plant foods (BIOACTIVEG)

Chemical and biochemical characterization of plant foods (fresh and processed) and their components by advanced analytical methods. Study of the biological activity and functionality of plant foods by using in vitro studies (simulated gastrointestinal digestion and cell culture) and in vivo studies (studies in animal models and human intervention studies). Study of the effect of food processing and preservation technologies on bioactive compounds, their bioaccessibility and bioavailability, by means of in vitro and in vivo studies.

Research Lines

  • Quality and functionality of plant foods and their constituents.
  • Biological activity and functionality of plant foods.
  • New foods and functional ingredients.
  • Processing technologies and bioactive compounds.


  • Evaluation of the nutritional quality and functionality of plant foods, fresh or processed, using advanced analytical techniques like GC / MS, HPLC-DAD/MS, LC / MS Q-TOF, etc., as a support for the study of metabolites (metabolomics), markers of biological activity of such foods.
  • Design of new plant foods and functional ingredients by high hydrostatic pressure and minimal processing techniques.
  • Evaluation of biological activity of phytochemicals in plant foods, including bioaccessibility and bioavailability studies, using in vitro techniques (gastrointestinal digestion patterns combined with cell culture studies) and in vivo studies using animal models and humans intervention studies.


  • Balderas C, de Ancos B, Sánchez‐Moreno C. Bile acids and short-chain fatty acids are modulated after onion and apple consumption in obese Zucker rats. Nutrients, 15(13), 3035, 2023.
  • https://doi.org/10.3390/nu15133035
  • 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
  • Balderas C, Angulo J, Sevilleja‐Ortiz A, Peiró C, Vallejo S, Dongil P, de Ancos B, Sánchez‐Moreno C. Onion and apple functional ingredients intake improves antioxidant and inflammatory status and vascular injury in obese Zucker rats. Antioxidants, 11(10), 1953, 2022.
  • https://doi.org/10.3390/antiox11101953
  • 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
  • Olmedilla-Alonso B, Granado-Lorencio F, de Ancos B, Sánchez-Moreno C, Martín-Belloso O, Blanco I, Herrero-Barbudo C, Elez-Martínez P, Plaza L, Cano MP. Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals. Food Chemistry, 371, 130821, 2022.
  • https://doi.org/10.1016/j.foodchem.2021.130821
  • Cilla A, Rodrigo MJ, de Ancos B, Sánchez-Moreno C, Cano MP, Zacarías L, Barberá R, Alegría A. Impact of high-pressure processing on the stability and bioaccessibility of bioactive compounds of Clementine mandarin juice and its cytoprotective effect in Caco-2 cells. Food & Function, 11(10), 8951-8962, 2020.
  • https://doi.org/10.1039/d0fo02048f