Investigador Principal CONICET. Profesor Asociado UNC
E-mail: dmaestri@unc.edu.ar
Título: Biólogo y Dr. Ciencias Biológicas
Área: QUÍMICA. Línea de Investigación: Química agrícola
| Resumen de proyecto de investigación
Especialidad: Fitoquímica, química de oleaginosas. Mis líneas de investigación fundamentales abordan el estudio de diversos metabolitos derivados de las plantas, en particular los provenientes de especies oleaginosas, su caracterización química y afectación por condiciones medioambientales, la optimización de procesos tecnológicos para su obtención y su potencial utilización en el sector alimenticio y agroindustrial. |
Publicaciones (últimos 5 años)
“Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina”. D. Maestri, M. Martínez, R. Bodoira, Y. Rossi, A. Oviedo, P. Pierantozzi, M. Torres. Food Chemistry 170: 55-61 (2015).
«Oil biogenesis and antioxidant compounds from Arauco olive (Olea europaea L.) cultivar during fruit development and ripening». R. Bodoira, M. Torres, P. Pierantozzi, A. Taticchi, M. Servili, D.M. Maestri. European Journal of Lipid Science and Technology 117: 377-388 (2015).
“Physiological response at different plant development stages in Glycine max exposed to elevated CO2 concentrations and fly ash amended soils”. J. Rodríguez, A. Klumpp, P. Högy, A. Fangmeier, D.M. Maestri, A. Lamarque, D. Labuckas, M.L. Pignata. Agricultural Research 4: 160-170 (2015).
“Molecular characterization, antioxidant and protein solubility-related properties of polyphenolic compounds from walnut (Juglans regia)”. D. Labuckas, D. Maestri, A. Lamarque. Natural Product Communications 11: 637-640 (2016).
«Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during olive (Olea europaea L.) fruit ontogeny”. R. Bodoira, M. Torres, P. Pierantozzi, F. Aguate, A. Taticchi, M. Servili, D.M. Maestri. Journal of the American Oil Chemists´ Society 93: 1289-1299 (2016).
“Optimization of sesame oil extraction by screw-pressing at low temperature”. M.L. Martínez, M.G. Bordón, R.L. Lallana, P.D. Ribotta, D.M. Maestri. Food and Bioprocess Technology 10: 1113-1121 (2017).
“Extraction of antioxidant polyphenolic compounds from peanut skin using water-ethanol at high pressure and temperature conditions”. R. Bodoira, Y. Rossi, M. Montenegro, D. Maestri, A. Velez. The Journal of Supercritical Fluids 128: 57-65 (2017).
“Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions”. R. Bodoira, A. Velez, A.E. Andreatta, M. Martínez, D. Maestri. Food Chemistry 237: 114-120 (2017).
“Olive cultivation in the southern hemisphere: flowering, water requirements and oil quality responses to new crop environments”. M. Torres, P. Pierantozzi, P. Searles, M.C. Rousseaux, G. García-Inza, A. Miserere, R. Bodoira, C. Contreras, D. Maestri. Frontiers in Plant Science 8: 1-12 (2017).
«Sub-critical fluid extraction of antioxidant phenolic compounds from pistachio (Pistacia vera L.) nuts: experiments, modelling and optimization». R. Bodoira, A. Velez, L. Rovetto, P. Ribotta, D. Maestri, M. Martínez. Journal of Food Science 84: 963-970 (2019).
“Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds”. D. Maestri, D. Barrionuevo, R. Bodoira, A. Zafra, J. Jiménez-López, J. Alché. Journal of Food Science and Technology 56: 4359-4370 (2019).
“Plasticity of fruit and oil traits in olive among different environments”. S. Mousavi, R. de la Rosa, A. Moukhli, M. El Riachy, R Mariotti, M. Torres, P. Pierantozzi, V. Stanzione, V. Mastio, H. Zaher, A. El Antari, S. Ayoub, F. Dandachi, H. Youssef, N. Aggelou, C. Contreras, D. Maestri, A. Belaj, M. Bufacchi, L. Baldoni, L. Leon. Scientific Reports 9: 16968 (2019).
“Phenolic compounds from nuts: Extraction, chemical profiles and bioactivity”. R. Bodoira, D. Maestri. Journal of Agricultural and Food Chemistry 68: 927-942 (2020).
“Polyphenols of peanut (Arachis hypogaea L.) skin as bioprotectors of normal cells. Studies of cytotoxicity, cytoprotection and interaction with ROS”. Y.E. Rossi, L.P. Bohl, M.B. Ballatore, F. Escobar, R. Bodoira, D.M. Maestri, C. Porporatto, L.R. Cavaglieri, M.A. Montenegro. Journal of Functional Foods 67: 103862 (2020).
“Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina”. M.C. Cittadini, D. Martín, S. Gallo, G. Fuente, R. Bodoira, M. Martínez, D. Maestri. European Food Research and Technology 246: 833-843 (2020).
“Soybean yield, protein content and oil quality in response to interaction of arbuscular mycorrhizal fungi and native microbial populations from mono- and rotation-cropped soils”. N. Marro, N. Cofré, G. Grilli, C. Alvarez, D. Labuckas, D. Maestri, C. Urcelay. Applied Soil Ecology 152: 103575 (2020).
“Spring deficit irrigation in olive (cv. Genovesa) growing under arid continental climate: Effects on vegetative growth and productive parameters”. P. Pierantozzi, M. Torres, M. Tivani Keaik, C. Contreras, L. Gentili, C. Parera, D. Maestri. Agricultural Water Management 238: 106212 (2020).
“Tree nut oils: chemical profiles, extraction, stability and quality concerns”. D. Maestri, M.C. Cittadini, R. Bodoira, M. Martínez. European Journal of Lipid Science and Technology 122, 1900450: 1-14 (2020).
«Characterization and validation of olive FAD and SAD gene families: expression analysis in different tissues and during fruit development». C. Contreras, R. Mariotti, S. Mousavi, L. Baldoni, C. Guerrero Ruiz, L. Roka, N. Cultrera, P. Pierantozzi, D. Maestri, L. Gentili, M. Tivani, M. Torres. Molecular Biology Reports (2020). https://doi.org/10.1007/s11033-020-05554-9