Soledad Prats at present is working as a full time Professor in the Analytical Chemistry, Nutrition and Food Science Department at the University of Alicante. She graduated in Chemistry at the University of Alicante and had the PhD in 2000. Her research interest lies in food control and developing new simple analytical methods for the determination of food components. She has participated in numerous congresses and has published near 30 papers in reputed journals and serving as an Editorial Board Member of repute.
In this work a comparison of conventional HPLC with microwave assisted HPLC for the separation of some fat soluble vitamins was done. Results obtained show that microwave assisted high performance liquid chromatography led to shorten analysis time from 31.5 min to 13.3 min when the lowest microwave power was used. Moreover, narrower peaks were obtained; hence the separation was more efficient maintaining or even increasing the resolution between the peaks. This result confirms that microwave radiation could be used as alternative way to conventional HPLC heating to improve analysis time. The method was optimized for simultaneous determination of some tocopherol homologues and also vitamin K. Fluorescence detector demonstrated better signal to noise relation compared to photodiode arrayed detector mainly due to independent effect of microwave pulses on the baseline noise, but photodiode arrayed detector was finally chosen as it allowed a simultaneous detection of non-fluorescent compounds. The microwave assisted HPLC method was successfully applied to the tocopherol composition of some conventional cooking oils such as olive oil, sunflower oil among others.
Burgos-Hernández Armando has completed his PhD at the age of 28 years from Louisiana State University. He is full-time Professor and has been Head of the Department of Research and Graduate Studies in Food Sciences at the Universidad de Sonora at Hermosillo, Sonora, México. He has published more than 30 papers in reputed journals and he is a member of the National System of Researchers of Mexico and currently he is a Visiting Professor at the Department of Agro-alimentary Technology at the Universidad Miguel Hernández de Elche at Orihuela, Spain.
Chronic-degenerative diseases such as cancer are the leading causes of deaths worldwide and the costs associated to their treatment are among the highest within public health offices. On the other hand, consumers’ awareness of the health risks associated to processed-food consumption has driven them to urge food industry to use more sustainable and safer food additives. The search for more efficient and potent biologically active molecules in nature is what these two issues have in common. The purpose of this research work is to search for biologically active compound in discarding material such as Cantabrian anchovy viscera and to study their potential for being used in either the biomedical area or food industry or both. Cantabrian anchovy viscera fractions obtained after solvents-serial fractionation was analyzed for antioxidant (DPPH and ABTS), antifungal (radial growth inhibition), antimutagenicity (Ames test) and antibacterial activity (dilutions method). Methanolic, hexanic, ethyl-acetate and butanolic as well as two interphase fractions were obtained. Methanolic, hexanic, and butanolic fractions showed high (2901-2975 mmolTrolox/L) antioxidant activity; therefore they were tested for their anti-mutagenic potential in the Ames test using Salmonella typhimurium TA98 and TA100 tester strains. Preliminary results suggest that biologically active compounds are present in anchovy viscera that can be isolated and characterized for a full study on their potential as chemo preventive / chemo protective agents as well as for their possible use as food preservers.