Glória Maria Guizellini

A comprehensive review of the occurrence of polycyclic aromatic hydrocarbons (PAHs) in Brazilian foods and its implications for global food safety

Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, Rosana Aparecida Manólio Soares-Freitas et autres

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Occurrence and exposure to polycyclic aromatic hydrocarbons (PAHs) in traditional dry-cured or smoked meat products from Brazil

Simone Alves da Silva, Gustavo Zanetti de Rossi, Adriana Palma de Almeida, Glória Maria Guizellini et autres

Abstract Polycyclic aromatic hydrocarbons (PAHs) are classified as environmental and food contaminants, with several adverse health effects, especially genotoxic and carcinogenic actions. In processed meats, they are the major contaminants, especially those subjected to smoking processes. Considering that the population is exposed …

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Validação de metodologia analítica para determinação de hidrocarbonetos policíclicos aromáticos prioritários em pães integrais

Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres, Simone Souza da Costa Silva, Adriana Nogueira de Almeida et autres

Os hidrocarbonetos policíclicos aromáticos (HPAs) são compostos orgânicos formados durante processos de combustão. A presença de HPAs em pães integrais pode ser influenciada pela contaminação ambiental, que afeta os grãos durante o cultivo, e pelo processo de panificação, especialmente devido ao uso …

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Determinação de HPAs em amostras de salsicha e hambúrguer comercializadas na cidade de São Paulo

Geni Rodrigues Sampaio, Simone Alves da Silva, Adriana Palma de Almeida, Glória Maria Guizellini et autres

Introdução: Os hidrocarbonetos policíclicos aromáticos representam uma classe de cerca de 200 compostos, e são contaminantes orgânicos formados por anéis aromáticos condensados (Khalili et al., 2023). São conhecidos pelas propriedades mutagênicas e carcinogênicas, sendo o benzo(a)pireno (BaP) conhecido como o principal composto …

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Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil

Glória Maria Guizellini, Geni Rodrigues Sampaio, Simone Alves da Silva, Rosana Aparecida Manólio Soares-Freitas et autres

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Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil

Simone Alves da Silva, Gustavo Zanetti de Rossi, Marina Missae Ossugui, Adriana Palma de Almeida et autres

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Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Douglas Siqueira de Almeida Chaves et autres

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Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium

J. J. Barbosa, Geni Rodrigues Sampaio, Maria Elisabeth Machado Pinto‐e‐Silva, Glória Maria Guizellini et autres

Excessive consumption of salt has become a public health problem and in this context, the use of aromatic herbs can help to reduce the consumption of this mineral. The aim of this study was to assess the impact on the sensory acceptance …

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Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Geni Rodrigues Sampaio, Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida et autres

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can …

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Avaliação da presença de hidrocarbonetos policíclicos aromáticos em chocolates: exposição ao consumo e implicações à saúde

Glória Maria Guizellini

Introdução -Os hidrocarbonetos policíclicos aromáticos (HPAs) são compostos que apresentam ação potencialmente carcinogênica e mutogênica, que geram risco à saúde humana.Esses contaminantes são formados a partir da combustão incompleta de matéria orgânica, podendo ocorrer a formação durante o processamento dos alimentos em …

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Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion

Maiara Jurema Soares, Geni Rodrigues Sampaio, Glória Maria Guizellini, Marcela Souza Figueira et autres

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The anticholesterol oxidation effects of garlic ( Allium sativum L.) and leek ( Allium ampeloprasum L.) in frozen fish burgers submitted to grilling

Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha, Alexandra Christine Helena Frankland Sawaya et autres

This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents were 1.1 ± 0.1 mg GAE/g FW …

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