Valeria Guarrasi

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Valeria Guarrasi
Institute of biophysics
Researcher

Nutrheff Thematic
Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology, Sensory and consumer sciences

Research Interest and expertise in the field of nutraceuticals and functional food
Extraction and characterization of bioactive compounds from complex systems of agri-food origin; study of antioxidant properties and of neuroprotective and anti-amyloidogenic effects in neurodegenerative processes. The antioxidant action and nutraceutical properties of some polyphenols are studied, extracted from food matrices such as capers, apples and lemon on the processes underlying neurodegenerative diseases.

Keywords: polyphenols, nutraceutical properties, neurodegenerative diseases, essencial oil, circular economy

Nutraceuticals and foods of interest
antioxidant properties from vegetable matrices

Fields of application
food science and technology, food biophysics

Facilities and equipments
Expertise on: preparation of food-origin samples; extraction of bioactive components such as polyphenols, essential oils and VOCs with liquid-liquid, SPE, HS-SPME methods; use of gas chromatography techniques coupled with mass spectrometry (GC-MS) and liquid chromatography with different detectors (HPLC-PDA, HPLC-MS).