Publications by authors named "Jose Armando Luisa da Silva"
Article Synopsis
- The study investigates how different cooking methods (boiling, steaming, grilling, frying) impact the levels of mercury (Hg) and selenium (Se) in swordfish, dogfish, and tuna.
- Results indicate that cooking leads to a significant increase in Hg and Se concentrations due to water loss during preparation, with 33% of samples showing increased Se and 67% increased Hg levels.
- Grilled swordfish, fried tuna, and steamed dogfish are identified as the safest cooking methods based on their Se/Hg molar ratios, which suggest a potential protective effect of Se against the harmful effects of Hg.
Experimental studies of the degradation of two ribonucleosides (guanosine and uridine) were carried out by making use of mechanochemistry. Mechanochemical experiments reveal the decomposition of guanosine and uridine, promoted by nickel(II) and carbonate ions, into guanine and uracil, respectively. These nucleobases were identified by HPLC and H NMR spectroscopy (this applied only to uracil).
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