Browsing by Author "Mariotti Celis, María Salomé"
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- ItemA sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques(2025) Fuentes Jorquera, Natalia Andrea; Villalva, M.; Pérez Jimenez, J.; González Miquel, M.; González, E. J.; Mariotti Celis, María Salomé; Pérez C., José Ricardo; Canales Muñoz, RobertoMurta, native to southern Chile, comprises red murta (Ugni molinae Turcz) and white murta (Ugni candollei Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.
- ItemA sustainable approach to obtain polyphenols from Chilean wild murta, Ugni candollei B., and Ugni molinae T., using eutectic solvents and advanced extraction techniques(Elsevier, 2025) Fuentes Jorquera, Natalia Andrea; Villalva, M.; Pérez Jimenez, J.; González Miquel, M.; González, E. J.; Mariotti Celis, María Salomé; Pérez C., José Ricardo; Canales Muñoz, RobertoMurta, native to southern Chile, comprises red murta (Ugni molinae Turcz) and white murta (Ugni candollei Barm), traditionally utilized in ethnobotanical medicine for its anti-inflammatory and analgesic properties attributed to high flavonoid and phenolic acid content. Despite murta's potential, the combined effects of sustainable extraction techniques—eutectic solvents (ES), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE)—on its polyphenol profile remain unexplored. A comprehensive analysis should quantify extractable polyphenols (EPP) and non-extractable polyphenols (NEPP). This study evaluated eight ES mixtures for polyphenol extraction from red and white murta leaves and fruits, optimizing water percentage and feed:solvent ratio. Choline chloride:1,3-butanediol (ChCl:1,3BD) with 30 % water and a 1:10 ratio yielded the highest EPP content, as determined by HPLC-DAD. Among various MAE and UAE conditions tested, MAE at 353 K for 3 min achieved optimal phenolic compound yields, with catechin predominating in leaf extracts and gallic acid in fruit extracts. NEPP fractions, consisting primarily of non-extractable proanthocyanidins, represented 8–19 % of total polyphenols in fruits and leaves. These findings establish a sustainable methodology for obtaining polyphenol-rich extracts from murta and highlight the importance of both EPP and NEPP fractions in enhancing the potential of these antioxidant-enriched food extracts obtained through eco-friendly technologies.
- ItemAcrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching(Elsevier Science BV, 2011) Pedreschi Plasencia, Franco Wilfredo; Mariotti Celis, María Salomé; Granby, Kit; Risum, JorgenIn this research acrylamide reduction in potato chips was investigated in relation to blanching and asparaginase immersion treatments before final frying. Potatoes slices (Verdi variety, diameter: 40 mm, thickness: 2.0 mm) were fried at 170 degrees C for 5 min (final moisture content of similar to 2.0 g/100 g). Prior to frying, potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control I); (ii) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min; (iii) Rinsing in distilled water plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (iv) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in an asparaginase solution (10000 ASNU/L) at 50 degrees C for 20 min; (v) Rinsing in distilled water plus blanching in hot water at 85 degrees C for 3.5 min plus immersion in distilled water at 50 degrees C for 20 min (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was similar to 17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure of potato tissue leading to an easier and more effective diffusion of asparaginase. (C) 2011 Elsevier Ltd. All rights reserved.
- ItemApplication of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips(2017) Mariotti Celis, María Salomé; Cortés, Pablo; Dueik González, Verónica Paula; Bouchon Aguirre, Pedro Alejandro; Pedreschi Plasencia, Franco
- ItemAre Chileans exposed to dietary furan?(2013) Mariotti Celis, María Salomé; Toledo, Carla; Hevia, Karen; Gómez, J. Pablo; Fromberg, Arvid; Granby, Kit; Rozowski Narkunska, Samuel Jaime; Castillo Valenzuela, Oscar; Pedreschi Plasencia, Franco
- ItemCurrent issues in dietary acrylamide : formation,mitigation and risk assessment(2014) Pedreschi Plasencia, Franco; Mariotti Celis, María Salomé; Granby, K.
- ItemDifferential Extraction and Preliminary Identification of Polyphenols from Ugni candollei (White Murta) Berries(2024) Fuentes Jorquera, Natalia Andrea; Canales Muñoz, Roberto Iván; Perez Correa, José Ricardo; Pérez Jiménez, Jara; Mariotti Celis, María SaloméUgni candollei, commonly known as white murta, is a native Chilean berry with a polyphenol composition that has been underexplored. This study aimed to establish a comprehensive profileof white murta polyphenols using ultra-performance liquid chromatography electrospray ionizationOrbitrap mass spectrometry (UPLC-ESI-ORBITRAP MS). Additionally, it compared the efficacy ofconventional extraction methods with emerging techniques such as deep eutectic solvent (DES)extraction and hot pressurized water extraction (HPWE). The analysis tentatively identified 107 phenolic compounds (84 of them reported for the first time for this cultivar), including 25 phenolic acids,37 anthocyanins, and 45 flavonoids. Among the prominent and previously unreported polyphenolsare ellagic acid acetyl-xyloside, 3-p-coumaroylquinic acid, cyanidin 3-O-(6′-caffeoyl-glucoside, andphloretin 2′-O-xylosyl-glucoside. The study found HPWE to be a promising alternative to traditionalextraction of hydroxybenzoic acids, while DES extraction was less effective across all categories. Thefindings reveal that white murta possesses diverse phenolic compounds, potentially linked to variousbiological activities.
- ItemFuran and Alkylated Furans in Heat Processed Food, Including Home Cooked Products(2014) Fromberg, Arvid; Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco; Fagt, Sisse; Granby, Kit
- ItemFuran: a critical heat induced dietary contaminant(2013) Mariotti Celis, María Salomé; Granby, Kit; Rozowski Narkunska, Samuel Jaime; Pedreschi Plasencia, Franco
- ItemHeat toxicant contaminant mitigation in potato chips(2015) Mariotti Celis, María Salomé; Cortés, Pablo; Fromberg, Arvid; Bysted, Anette; Pedreschi Plasencia, Franco; Granby, Kit
- ItemImpact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts(2017) Mariotti Celis, María Salomé; Martínez Cifuentes, Maximiliano; Huamán Castilla, Nils Leander; Pedreschi Plasencia, Franco; Iglesias Rebolledo, Natalia; Pérez C., José Ricardo
- ItemIrradiation kills microbes: can it do anything harmful to the food?(Academic Press, 2020) Pedreschi, Franco; Mariotti Celis, María SaloméFood irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life, among others. In most of the cases, the process could be applied to fresh or frozen products without affecting the nutritional value and sensory quality of treated foods. The scientific records about food irradiation confirm with a high degree of assurance that foods and food ingredients treated using this method are safe and fit for human consumption. Besides, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose, and factors such as temperature and presence or absence of oxygen in the irradiating environment. Currently, food irradiation is approved in more than 60 countries, and there has been a notable growth in production and trade of irradiated foods since 2010.
- ItemIrradiation kills microbes: can it do anything harmful to the food?(Academic Press, 2020) Pedreschi, Franco; Mariotti Celis, María SaloméFood irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life, among others. In most of the cases, the process could be applied to fresh or frozen products without affecting the nutritional value and sensory quality of treated foods. The scientific records about food irradiation confirm with a high degree of assurance that foods and food ingredients treated using this method are safe and fit for human consumption. Besides, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose, and factors such as temperature and presence or absence of oxygen in the irradiating environment. Currently, food irradiation is approved in more than 60 countries, and there has been a notable growth in production and trade of irradiated foods since 2010.
- ItemMaqui (Aristotelia chilensis (Mol.) Stuntz) and Murta (Ugni molinae Turcz) : Native Chilean Sources of Polyphenol Compounds(2019) Rivera-Tovar, P.R.; Mariotti Celis, María Salomé; Pérez C., José Ricardo
- ItemPatented techniques for acrylamide mitigation in high-temperature processed foods(Bentham Science Publishers, 2011) Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Carrasco, José Antonio; Granby, KitHeating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes. © 2011 Bentham Science Publishers.
- ItemPatented techniques for acrylamide mitigation in high-temperature processed foods(Palgrave Macmillan, 2011) Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Carrasco, José Antonio; Granby, KitHeating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous compounds may form as well, such as acrylamide. Maillard reaction is believed to be the main route for acrylamide formation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based either on: (i) Changing process parameters (e.g. time and temperature of cooking) which inhibits Maillard Reaction; (ii) Reducing acrylamide precursor levels in raw materials to be cooked at high temperatures (e.g. by using microorganisms, asparaginase, amino acids and saccharides, blanching, etc.). In this paper, most of the recent patents for acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes. © 2011 Bentham Science Publishers.
- ItemPolyphenols of Carménère Grapes(2017) Huamán Castilla, Nils Leander; Mariotti Celis, María Salomé; Pérez C., José Ricardo
- ItemTara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes(2018) Pedreschi Plasencia, Franco; Saavedra, Ilse; Bunger, Andrea; Zúñiga, Rommy N.; Pedreschi, Romina; Chirinos, Rosana; Campos, David; Mariotti Celis, María Salomé
- ItemTargeted Primary and Secondary Metabolite Analysis of Colored Potato '' Michune Negra '' Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying(2023) García Ríos, Diego; Álvaro, Juan E.; Zúñiga, María Elvira; Campos, David; Aguilar Gálvez, Ana; Mariotti Celis, María Salomé; Pedreschi Plasencia, Franco Wilfredo; Pedreschi, RominaColored potatoes have been of interest because of their nutritional and health-promoting properties. However, their aptitude for processing regarding acrylamide formation levels is highly variable and for the most part unknown. In this work, the effect of cultivation season (summer and winter), and postharvest cold storage (1, 2, and 5 months at 5 C-circle +/- 1 C-circle) on the Maillard reaction precursors (reducing sugars, sucrose, and asparagine), phenolic compounds (anthocyanins, phenolic acids and other flavonoids), and acrylamide after frying (GC-MS) were assessed on the '' Michune negra '' potato cultivar from the southern region of Chile grown under fertigation. Acrylamide levels were surveyed on six samples of commercial colored potato chips for comparison purposes. Cultivation season and cold storage showed an effect on both main primary and secondary metabolites. The amount of reducing sugars such as fructose increased with cold storage. Anthocyanin and phenolic contents were higher in the winter season and increased with cold storage. Acrylamide levels were high, surpassing the EFSA benchmark value (750 mu g kg (-1)) in all cases, notably in chips made after one month of cold storage (2125% higher). Additional measures in both agronomical and processing stages of the purple-fleshed potato need to be implemented to lower the acrylamide levels down to acceptable values.
- ItemThyme essential oil loaded microspheres for fish fungal infection : microstructure, in vitro dynamic release and antifungal activity(2021) Benavides Valenzuela, Sergio Fermin; Mariotti Celis, María Salomé; Paredes, M. J. C.; Parada, J. A.; Franco Melazzini, Wendy Verónica