Una investigadora de la Facultad de Farmacia de la Universidad de Navarra, premiada en un congreso por su trabajo sobre la capacidad antioxidante del café
A researcher from the School of Pharmacy of the University of Navarra, awarded in a congress for her work on the antioxidant capacity of coffee.
Carmen Monente, from department of Food Science, Physiology and Toxicology, received the award at a congress held in Poland.
Carmen Monente, researcher of the department of Food Sciences, Physiology and Toxicology of the School of Pharmacy of the University of Navarra has been awarded in a congress held in Gdansk (Poland). In the meeting the graduate in Pharmacy has shown part of her work on the antioxidant effect of coffee, which she is carrying out together with Professors María Paz de Peña and Concepción Cid.
The award, for the best presentation in the form of poster by a young researcher, was awarded on the occasion of the congress Euro Food Chem XVI, organized by the Gdansk University of Technology.
The poster had by degree scroll "Influence of grinding on chemical composition of coffee brew and spent coffee extracts". In it the researcher announced the study with which she has analyzed whether the same grinding applied to two varieties of coffee -Arabica and Robusta- affects the extraction of chlorogenic acids (caffeoylquinic and dicaffeoylquinic acids), potentially antioxidant compounds present in coffee beverages and in their corresponding by-products (grounds).
As the future doctor explains, "the results showed that the same grinding time affects the two varieties of coffee differently. Therefore, we have concluded that it is necessary to control the coffee grinding Degree in order to optimize the extraction of these antioxidant compounds in the preparation of the beverage and in its corresponding by-products, if they are to be used as functional ingredients".