Patrícia Brugnerotto

Universidade Federal de Santa Catarina

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Ana Carolina Oliveira Costa

Universidade Federal de Santa Catarina

Luciano Valdemiro Gonzaga

Universidade Federal de Santa Catarina

Roseane Fett

Universidade Federal de Santa Catarina

Siluana Katia Tischer Seraglio

Universidade Federal de Santa Catarina

Mayara Schulz

Universidade Federal de Santa Catarina

Fabíola Carina Biluca

Universidade Federal de Santa Catarina

Bibiana Silva

Universidade Federal de Santa Catarina

José Bernal

German Center for Neurodegenerative Diseases

Adrián Fuente-Ballesteros

Universidad de Valladolid

Greici Bergamo

Universidade Federal de Santa Catarina

Cooperative Institutions

Universidade Federal de Santa Catarina

Departamento de Ciência e Tecnologia

Universidade do Estado de Santa Catarina

Universidade Regional Integrada do Alto Uruguai e das Missões

Ministry of Agriculture, Livestock, and Food Supply

Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina

Ministério da Agricultura

Universidad de Valladolid

Polydoro Ernani de São Thiago University Hospital

Universidade Federal do Rio Grande do Sul

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Pyrrolizidine alkaloids and beehive products: A review

Food Chemistry (2020)

Patrícia Brugnerotto Siluana Katia Tischer Seraglio Mayara Schulz Luciano Valdemiro Gonzaga Roseane Fett

Propolis

Beeswax

Royal Jelly

Beehive

Honeydew

10.1016/j.foodchem.2020.128384

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Citations (53)

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

JSFA reports (2022)

Bruna Rafaela da Silva Monteiro Wanderley Isabel Cristina da Silva Haas Fabíola Carina Biluca Patrícia Brugnerotto Ana Carolina Moura de Sena Aquino

Abstract Background A preliminary investigation was carried out to evaluate the effect of the addition of pulps of feijoa, uvaia, and blackberry on the aliphatic organic acids (AOA) profile and on the yeast activity during the fermentation of meads. Results A multivariate analysis showed a clear distinction between the samples. The addition of pulps promoted a noticeable increase in malic, lactic, and succinic acids throughout fermentation. Furthermore, these additions resulted in beverages with lower levels of acetic acid. Gluconic acid was predominant in all samples. The mead containing feijoa showed high levels of citric acid. The meads containing blackberry and uvaia reached maximum yeast activity in the first 3 days of fermentation while the control sample and the mead with feijoa showed their highest activity after 7 days. Conclusion The use of the feijoa, uvaia, and blackberry in mead can represent a good natural source of AOA, thereby improving its fermentative process, besides being an alternative for the valuation of underexploited species of Brazilian fruits.

Malic acid

Organic acid

Succinic acid

10.1002/jsf2.40

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Citations (5)

CARACTERÍSTICAS FÍSICO-QUÍMICAS E COMPOSIÇÃO QUÍMICA DE MEL DE MELATO DE BRACATINGA: UMA REVISÃO

Patrícia Brugnerotto Siluana Katia Tischer Seraglio Bibiana Silva Mayara Schulz Greici Bergamo

10.22533/at.ed.0821902083

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LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil

European Food Research and Technology (2024)

Siluana Katia Tischer Seraglio Patrícia Brugnerotto Carolina Turnes Pasini Deolindo Éverton Blainski Denílson Dortzbach

Bee Pollen

10.1007/s00217-024-04573-1

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Citations (1)

Ácidos orgânicos alifáticos, acidez e açúcares em açaí (Euterpe oleracea Martius) e polpa de juçara (Euterpe edulis Martius)

Mayara Schulz Patrícia Brugnerotto Siluana Katia Tischer Seraglio Luciano Valdemiro Gonzaga Ana Carolina Silva Costa

Anais do III Congresso Tocantinense de Ciência e Tecnologia de Alimentos (978-65-5941-235-8) - Ácidos Orgânicos Alifáticos, Acidez E Açúcares Em Açaí (Euterpe Oleracea Martius) E Polpa De Juçara (Euterpe Edulis Martius)

10.29327/iiictocta2020.303405

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Physicochemical characterization of honeys from Brazilian monitored beehives

European Food Research and Technology (2021)

Patrícia Brugnerotto Bibiana Silva Siluana Katia Tischer Seraglio Mayara Schulz Éverton Blainski

Diastase

Hydroxymethylfurfural

Innovator

10.1007/s00217-021-03805-y

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Citations (8)

Gold Nanoparticles Stabilized in β‐Cyclodextrin and Decorated with Laccase Applied in the Construction of a Biosensor for Rutin

Electroanalysis (2016)

Patrícia Brugnerotto Tânia Regina Silva Daniela Brondani Eduardo Zapp Iolanda Cruz Vieira

Abstract This paper describes the synthesis and characterization of gold nanoparticles stabilized in β‐cyclodextrin (AuNP‐CD), which were applied as a platform in the immobilization of laccase (LAC). The AuNP‐CD‐LAC were used in the construction of a new biosensor for rutin determination by square‐wave voltammetry (SWV). Under optimized conditions, the calibration curve showed a linear range for rutin of 0.30 to 2.97 μmol L −1 , with a limit of detection of 0.17 μmol L −1 . The biosensor demonstrated satisfactory repeatability and electrode‐to‐electrode repeatability (with relative standard deviations of 5.6 and 6.0 %, respectively) and good stability. The biosensor was successfully applied in the determination of rutin in different pharmaceutical samples.

Repeatability

Linear range

10.1002/elan.201600697

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Citations (22)

Melissopalinological, chemical and phenolic analysis of “canudo de pito” honey: a product from specific region of Brazil

European Food Research and Technology (2022)

Patrícia Brugnerotto Siluana Katia Tischer Seraglio Denílson Dortzbach Cleiciane Rita Denise Nunes Araújo

Syringic acid

Guaiacol

Gluconic acid

10.1007/s00217-022-04116-6

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Citations (3)

Contamination of Honeybee (Apis mellifera L.) Royal Jelly by Pesticides and Sample Preparation Methods for Its Determination: A Critical Appraisal

Foods (2023)

Adrián Fuente-Ballesteros Patrícia Brugnerotto Vinh Dinh Nguyen Ana Carolina Oliveira Costa José Bernal

Pesticides can easily enter the food chain, harming bee populations and ecosystems. Exposure of beehive products to various contaminants has been identified as one of the factors contributing to the decline in bee populations, and multiple food alerts have been reported. Despite this fact, royal jelly, a valuable bee product with nutritional and functional properties, has received less attention in this context. Pesticide residues of different chemical class can contaminate royal jelly when foraging bees collect pollen or nectar from pesticide-treated flowers, or in some cases, due to its frequent and inappropriate use in the treatment of mites in beehives. To monitor this issue and also make it more reliable, it is crucial to develop effective sample preparation methods for extracting pesticides from royal jelly for subsequent analysis. In this context, this review provides information about sample preparation methods (solid-phase extraction, solvent extraction, and QuEChERS—quick, easy, cheap, effective, rugged and safe) and analytical methods that have been validated or improved to extract and analyze pesticides, respectively, in royal jelly samples of different origins. Finally, future perspectives are discussed. With this background, we aim to provide data that can guide future research related to this topic.

Royal Jelly

Sample (material)

10.3390/foods12193612

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Citations (2)

Desenvolvimento e validação de método por eletroforese capilar para análise simultânea de ácidos orgânicos alifáticos em méis de melato de bracatinga (Mimosa scabrella Benth.) e florais do estado de Santa Catarina

Patrícia Brugnerotto

Source

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