PPGCA
EXCELLENCE SINCE 1970
Prof. Dr. Marcelo A. Prado
Prof. Marcelo Prado
Professor
Food Analysis Laboratory III
Food analysis laboratory
Research lines
Spectroscopy application in the visible and ultraviolet region for food analysis. Use of chromatographic techniques to evaluate and quantify the present contents of compounds of interest in food. Application of techniques to assess antioxidant activities in foods, such as DPPH, FRAP, ABTS, ORAC et. Evaluation of quality parameters and verification of adulterations in food. Determination of the proximate composition of food, moisture, ash, protein, carbohydrates and lipids. Validation and application of methods for the analysis of phenolic compounds, vitamins, additives in food and packaging.
We are a family owned and operated business.
We are a family owned and operated business.
We are a family owned and operated business.
We are a family owned and operated business.
We are a family owned and operated business.
Research Interests
Application of near (NIR) and mid (MIR) infrared spectroscopy, and UV-visible spectrophotometry and chemometrics for food analysis. Multivariate analysis and generating calibration and classification models for: evaluation of quality and identity parameters; authentication and determining origin of foods; and prediction of bioactive potential. In vitro digestion assays to estimate essential elements and inorganic contaminants in foods. Use of static methods to simulate in vitro gastrointestinal digestion and assess nutritional potential and food safety.
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OLIVEIRA-ALVES, SHEILA CRISTINA; VENDRAMINI-COSTA, DÉBORA BARBOSA; BETIM CAZARIN, CINTHIA BAÚ ; JÚNIOR MAROSTICA, Mário Roberto; BORGES FERREIRA, JOÃO PEDRO; SILVA, ANDREIA BENTO; PRADO, MA ; BRONZE, MARIA ROSÁRIO . Characterization of phenolic compounds in chia ( Salvia hispanica L.) seeds, fiber flour and oil. Food Chemistry , v. 232, p. 295-305, 2017.
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BATISTA, ANGELA GIOVANA ; DA SILVA, JULIANA KELLY ; BETIM CAZARIN, CINTHIA B.; BIASOTO, ALINE CAMARÃO TELLES ; PRADO, MA ; JUNIOR MAROSTICA, Mário Roberto . Red-jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves. Lebensmittel-Wissenschaft + Technologie / Food Science + Technology , v. 76, p. 284-291, 2017.
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Selected Publications
Contact
Telephone: +55 (19) 3521-2166
E-mail: mprado@unicamp.br
R. Monteiro Lobato, 80 - University City
Campinas - SP, 13083-862