Our research interest focuses on the characterization of bioactive and functional properties of
plant nutraceuticals. These products can act as antioxidants, anticancer, antimicrobials and prebiotics,
as well as intervene in blood platelet aggregation and LDL oxidation. Some compounds have promising color potential.
Additionally, we study the effects of processing on the stability and properties of the phytochemicals.
Our research projects include:
Processing Effects:
We have studied the effects of irradiation (electron beam)
or thermal treatment (canning) on the stability of health promoting antioxidant compounds such as:
Phenolic compounds
Carotenoids
Vitamin C
Vitamin E
Colorants:
Anthocyanins are compounds responsible for the red and purple coloration observed in many crops.
We have studied the color potential and storage stability of aqueous anthocyanin extracts from crops such as:
Purple and red fleshed potatoes
Red sweet potato
Purple corn
In addition, the color potential and storage stability of aqueous extracts from red pitahaya fruits has been studied.
In these fruits, betacyanin compounds are responsible for the observed color properties.
Antioxidants:
We have characterized the antioxidant properties of several native crops from Mexico (maize, black beans and jamaica flowers),
Perú (purple corn, native potatoes, yacón, mashua, oca, and olluco) and commercial crops (blueberries, purple carrot,
mayhaw and sorghum). The antioxidant methods used include:
ORAC
DPPH
ABTS
LDL oxidation
Anticancer:
We have characterized the anticancer properties from:
native crops from Mexico (black beans)
native crops from Perú (mashua tubers)
commercial crops (plums, cotton and peanuts)
Antimicrobials and prebiotics:
We have characterized the antimicrobial properties of crops such as:
Raisins
Purple corn
Bilberry
Essential oils from plants native to Perú (arrayán, cedroncillo, molle and muña)
Additionally, we have characterized the prebiotic properties of yacón roots, a native Peruvian crop
rich in fructooligosaccharides.
Membrane Separation:
We have developed techniques for separating anthocyanins from grape juice, and lycopene from tomato juice.
Tasks and Available Systems:
Our facilities include a phytochemical analysis laboratory, a separations laboratory and a processing pilot plant.
These facilities allow us to assist the industry with:
Quantification, identification, concentration and fractionation of plant nutraceuticals.
Evaluation of functional and bioactive properties of natural compounds. Properties include color properties;
antioxidant, anticarcinogenic, antimutagenic and antimicrobial activity; blood platelet aggregation.
Assistance with thermal processing of foods.
Food processing equipment with capabilities of extraction and membrane technology applications.
Our analytical equipment includes:
HPLC systems (UV-visible, PDA, refractive index, fluorescence and electrochemical detection)
Gas chromatograph (FID detection)
Spectrophotometers (UV-visible detection)
Plate reader (fluorescence, luminescence and absorbance modes)
Homogenizers
Water baths
Centrifuges
Fractionation & separation columns
Evaporators/Concentrators
Freeze dryer
Retort facility
Processing plant equipment (kettle, steamer, can sealer)
Processing Effects:
Colorants:
Antioxidants:
Anticancer:
Antimicrobials and prebiotics:
Membrane Separation:
Our analytical equipment includes: