José Fernando Rinaldi de Alvarenga
University of Barcelona
29 Papers
11 Citations
José Fernando Rinaldi de Alvarenga is an academic researcher from University of Barcelona. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 11, co-authored 20 publications. Previous affiliations of José Fernando Rinaldi de Alvarenga include University of São Paulo & University of Vigo.
Author Tools
Chat about Author
Papers
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.
Anna Vallverdú-Queralt,Jorge Regueiro,Miriam Martínez-Huélamo,José Fernando Rinaldi de Alvarenga,L.N. Leal,Rosa M. Lamuela-Raventós,Rosa M. Lamuela-Raventós +6 more
TL;DR: Liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs and spices, some of them for the first time.
391
Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil
Julián Lozano-Castellón,Julián Lozano-Castellón,Anallely López-Yerena,José Fernando Rinaldi de Alvarenga,Jaume Romero Del Castillo-Alba,Anna Vallverdú-Queralt,Anna Vallverdú-Queralt,Elvira Escribano-Ferrer,Elvira Escribano-Ferrer,Rosa M. Lamuela-Raventós,Rosa M. Lamuela-Raventós +10 more
TL;DR: The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO.
Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
Anna Vallverdú-Queralt,Anna Vallverdú-Queralt,Jorge Regueiro,José Fernando Rinaldi de Alvarenga,Miriam Martínez-Huélamo,Miriam Martínez-Huélamo,L.N. Leal,Rosa M. Lamuela-Raventós,Rosa M. Lamuela-Raventós +8 more
TL;DR: In this paper, the use of liquid chromatography coupled with LTQ-Drbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds in five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg.
Bioactive compounds present in the Mediterranean sofrito.
Anna Vallverdú-Queralt,José Fernando Rinaldi de Alvarenga,Ramon Estruch,Rosa M. Lamuela-Raventós,Rosa M. Lamuela-Raventós +4 more
TL;DR: The high-resolution MS analyses revealed the presence of polyphenols never previously reported in Mediterranean sofrito, which led to the distinction of features among different MediterraneanSofritos according to the type of vegetables or olive oil added for their production.
70
Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
Anna Vallverdú-Queralt,Anna Vallverdú-Queralt,Jorge Regueiro,José Fernando Rinaldi de Alvarenga,Xavier Torrado,Rosa M. Lamuela-Raventós,Rosa M. Lamuela-Raventós +6 more
TL;DR: Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces.
53