Research group
Environmental Chemistry
Position
PhD student
Diana Pinto graduated in Pharmaceutical Sciences for Faculty of Pharmacy, University of Porto (FFUP) in 2016 and finished the Master in Quality Control in 2019 at FFUP. She was awarded with a PhD scholarship from FCT in 2019, attending the Doctoral Program in Sustainable Chemistry at Faculty of Sciences, University of Porto (FCUP). Since 2018, she integrates the REQUIMTE/LAQV-ISEP. Her main research interest is on the valorization of new ingredients from food by-products for application in food, cosmetic and nutraceutical industries, using green chemistry technologies. In particular, she has a deep curiosity for the use of in-vitro, ex-vivo and in-vivo methodologies employed in the validation of new active ingredients.
Representative Publications
Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology
10.1016/j.foodchem.2020.127521
Valorisation of underexploited Castanea sativa shells bioactive compounds recovered by Supercritical Fluid Extraction with CO2: A Response Surface Methodology approach
Green-Sustainable Recovery of Phenolic and Antioxidant Compounds from Industrial Chestnut Shells Using Ultrasound-Assisted Extraction: Optimization and Evaluation of Biological Activities In Vitro
10.3390/antiox9030267
