Publications by authors named "Gabriel Abranches Dias Castro"
Metabolic profile of fatty acids, phenolic compounds, and methylxanthines of cocoa kernels (Theobroma cacao L.) from different cultivars produced in cabruca and full sun farming systems.
Food Res Int
December 2024
Article Synopsis
- The global demand for chocolate has increased the need for high-quality cocoa beans, leading to a study on how different cultivar types (CCN51 and PS1319) and cultivation methods (cabruca and full sun) affect the chemical makeup of unfermented cocoa kernels.
- The study found that the cultivation system affects fatty acid composition, with full sun promoting higher linoleic acid levels, while cabruca resulted in greater total lipid content. Additionally, cultivar type impacted various fatty acid ratios and levels of phenolic compounds, with lower antioxidant properties in the full sun system, especially for PS1319.
- The research concluded that both cultivar and cultivation methods significantly influence the chemical composition of cocoa, suggesting that
Green synthesis of thiazole bis-imines as fluorometric sensor for determination of lead in environmental, biological, and food samples.
Spectrochim Acta A Mol Biomol Spectrosc
February 2025
Article Synopsis
- - This study introduces a new thiazole bis-imine fluorometric sensor designed for selectively detecting lead (Pb) in environmental, biological, and food samples, achieved through an eco-friendly synthesis method.
- - The sensor demonstrates strong selectivity for Pb at pH 3, forming a stable complex and showing impressive performance with a linear detection range of 0.667-10 μg/L and a low detection limit of 0.18 μg/L.
- - Validation of the method showed its reliability, with consistent results across multiple tests and recovery rates between 83.53% and 119.10%, making it a promising approach for detecting toxic metals in various samples.
This work aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The highest content of total phenolics was detected in roasted coffee at temperatures of 135 °C/20.20 min, 210 °C/9.
View Article and Find Full Text PDFInfluence of spontaneous and inoculated fermentation of açai on simulated digestion, antioxidant capacity and cytotoxic activity.
Food Res Int
November 2023
This work describes the kinetic study of different types (spontaneous, lactic and alcoholic) of açai fermentation in terms of total phenolics and total anthocyanins, as well as antioxidant capacity, before and after simulated digestion (SD). Cytotoxicity (A549, HCT8 and IMR90 cells) and formation of reactive oxygen species (A549 cells) were also evaluated. The results revealed that spontaneous fermentation (SF) for 24 h, followed by SD, generated a product with greater bioaccessibility of phenolics (52.
View Article and Find Full Text PDFIn this work, we describe for the first time the synthesis of a thiocarbazone for the selective determination of Cu in distilled beverages. The method was based on the complexation reaction of Cu with the thiocarbazone, and the colored product was analyzed using a smartphone application. The thiocarbazone reacts with Cu to form a 1:1 (metal:ligand) complex.
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