Online Event
September 12-13, 2022 | Online Event
FAT 2018

Exploring rice husk by-product as source of phenolic compounds

Maria do Carmo Martins Serrano, Speaker at Food Science Conference
Instituto Nacional de Investigacao Agraria e Veterinaria, Portugal
Title : Exploring rice husk by-product as source of phenolic compounds


This study aimed to characterize the rice husk phenolic compounds from different genetic background that may contribute to valorize these by-products. The extraction techniques and LC-DAD-MS profiles will be presented and main compounds highlighted: tricin derivatives, including tricin-glycosides and tricin-lignans. The biological activities of tricin and their potential for protecting rice paddy against pathogens will be discussed.


Carmo Serrano has a PhD in Chemistry (2008, Universidade da Beira Interior). She is a senior researcher of the Food Technology Services and Investigation Unit of INIAV, I. P (Instituto Nacional de Investigação Agrária), Portugal (since 2007), develops R&D activities and is responsible for technology transfer between academia and industry. Research interests include the analytical chemistry applied to the study of food components. Separation techniques as liquid chromatography in tandem mass with spectrometry to study food components and related food components. Performs bioactivity studies (in vitro studies). Regularly provides support for innovation, research and development of new products.