Summary:

Antioxidant phenolic compounds play an essential role in preventing oxidation in biological and food systems, arousing growing interest in scientific research and industry. This short course presents a theoretical-practical approach on the main methods used to identify and quantify these compounds in plant matrices, focusing on traditional and emerging techniques, such as spectrophotometry, liquid chromatography and mass spectrometry. Strategies for estimating the content of phenolic compounds and antioxidant activity will also be discussed, as well as key aspects of analytical protocols that aim to facilitate and optimize routine analyses, contributing to the bioprospecting and characterization of natural extracts rich in phenolic compounds.

Workload:

3 hours

Date

November 16th

Schedule

4pm to 7pm

Location:

Monte Real Hotel, Lindóia Waters

Prices:

R$50.00 for registered participants and R$150.00 for non-registered participants.

Click here to register for the minicourse

Speaker:

Henrique Silvano Arruda is a Food Scientist from the Federal University of Viçosa (2012), with a Master's (2015) and PhD (2019) in Food Science from the Faculty of Food Engineering of the State University of Campinas (FEA-UNICAMP), where he also worked as a postdoctoral fellow (2019-2024). He is currently a Collaborating Researcher at FEA-UNICAMP, Associate Editor of the journal Plant Foods for Human Nutrition belonging to the Springer Nature Group and reviewer of the main international journals related to his area of ​​research and scientific activity. He develops research with fruits from the Cerrado, focusing on the extraction and characterization of bioactive compounds, especially phenolic compounds and prebiotics, which resulted in more than 70 publications and an h-index of 30. In addition, he has extensive experience in the development and validation of analytical methods (Spectrophotometry, HPLC-MS/MS, HPAEC-PAD, HPLC-DAD), experimental design and development of new products.