Publications by authors named "Maria Florencia Fangio"
Article Synopsis
- The study analyzed 29 carrot varieties (27 purple and 2 non-purple) for their levels of root compounds like anthocyanins, phenolics, and carotenoids, along with their antioxidant abilities over two years (2018 and 2019).
- Significant variations were found among the varieties, with acylated anthocyanins dominating the anthocyanin content and black or solid purple carrots showing the highest total anthocyanin and phenolic levels.
- Antioxidant capacity was closely linked to anthocyanin and phenolic content, suggesting these compounds, rather than carotenoids, enhance the antioxidant properties of purple carrots, indicating potential for culinary and health-related uses.
The photostability and photophysical properties of the dimethyl ester of the mycosporine-like amino acid shinorine have been experimentally evaluated in aqueous solution and in the presence of direct micelles prepared with a cationic or an anionic detergent, respectively. In comparison with shinorine, the ester molecule increases the photostability, the fluorescence quantum yield and the fluorescence lifetime in water as well as in the micellar solutions. The effects are more pronounced in sodium dodecyl sulfate solutions and suggest that the electrostatic attractions with the micellar interface contribute to limit the movement of the molecules and influence the relative rate of their deactivation channels.
View Article and Find Full Text PDFUnlabelled: Samples of butternut squash, potatoes, rice, and wheat flour were analyzed. Bacillus spp. and related species belonging to Paenibacillus and Brevibacillus genera were found in 96% of the samples.
View Article and Find Full Text PDF