Claudia Genovese

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Claudia Genovese
Institute for Agricultural and Forest Systems in the Mediterranean
Research

Nutrheff Thematic
Agronomic technology, Biomolecular technologies (enzymatic, biochemical, molecular biology), Food processing technology

Research Interest and expertise in the field of nutraceuticals and functional food
Characterization of bioactive compounds in products and by-products of cultivated and wild Mediterranean plant species. Analysis of nutraceuticals for the production of functional foods, new-generation biofortified food and supplements. Recovery of high added-value components for humans and animals from food wastes. Analysis of monofloral honeys produced by Apis mellifera sicula and ligustica.

Keywords: carbohydrates; minerals; inorganic cations and anions; polyphenols; secondary metabolites; bioactive compounds; phenolic acids; flavonoids; anthocyanins; antioxidant activity

Nutraceuticals and foods of interest
Analysis of minerals, polyphenols (phenolic acids and flavonoids) and carbohydrates in alimurgic plants, honey, wine and fruit juices.

Fields of application
Chemical characterization of Mediterranean plant species, algae and food with high health value. Development of preservation techniques to improve the shelf-life of ready to eat food. Abiotic stress study to increase the synthesis of substances with antioxidant action (biofortification). New nutraceutical food (e.g. sprouts) and natural compounds for dietary supplements.

Facilities and equipments
UHPLC-UV/vis multiwavelength, Ion Chromatograph, High-Performance Anion-Exchange chromatography with Pulsed Amperometric Detection (HPAEC-PAD), Freeze-dryer, Automatic solvent extractor (Randall), Ultrasound-bath, BioSpectrometer UV/Vis, Digital refractometer, Chroma Meter.