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Development of fast methods for analysis and characterization chemical profile of compounds in black tea and mate leaves

Grant number: 19/18772-6
Support type:Scholarships abroad - Research Internship - Doctorate (Direct)
Effective date (Start): July 30, 2020
Effective date (End): July 29, 2021
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Maurício Ariel Rostagno
Grantee:Mariana Corrêa de Souza
Supervisor abroad: Gerardo Fernández Barbero
Home Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
Research place: Universidad de Cádiz, Puerto Real (UCA), Spain  
Associated to the scholarship:18/17089-8 - Separation of bioactive compounds from black tea and mate by on-line coupling of pressurized liquid extraction with an adsorbent and evaluation of their antimicrobial potential, BP.DD

Abstract

Tea is one of the most consumed beverages in the world and considered one of the oldest biotechnologically produced by humans. The chemical composition of black tea leaves (Camellia sinensis) and yerba mate (Ilex paraguariensis) is very diverse with the presence of a wide variety of components. To use these natural products it is necessary to be able to identify their concentration in various types of samples with speed and reliability. While the most used technique is high performance liquid chromatography (HPLC) is very robust, more advanced techniques are now available for faster analysis with lower environmental impact, such as Ultra-High Performance Liquid Chromatography (UHPLC) and Ultra-High Performance Supercritical Fluid Chromatography (UHPSFC). The use of these techniques generally improves the methods performance in terms of speed, efficiency, selectivity, reproducibility and solvent consumption. In this context, this proposal consists in a short stay at the University of Cádiz (UCA) to develop new fast analysis methods using state-of-the-art technologies. Additionally, the developed methods will be used to identify and quantitate the compounds present in the samples from my Ph.D Thesis, where compound with microbiological properties are being isolated from black tea and mate through new technologies. Furthermore, the experience abroad will greatly contribute to my academic education and will consolidate the on-going collaboration between research groups from UNICAMP and from UCA. (AU)

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