Scientific Program

Conference Series LLC Ltd invites all the participants across the globe to attend 23rd  World Congress on Nutrition and Food Chemistry London, UK.

Day 1 :

Keynote Forum

Dr. Mst. Sharmin Sultana

IRRI-PPP Grain Quality and Testing Laboratory, International Rice Research Institute, Gazipur1701, Bangladesh

Keynote: Antioxidant, Anti-Obesity, Nutritional and Other Beneficial Effects of Different Chili Pepper

Time : 10:00-10:45

Food Chemistry Congress 2023 International Conference Keynote Speaker Dr. Mst. Sharmin Sultana photo

Dr. Mst. Sharmin Sultana completed her Ph.D. at the age of 28 years from the University Malaya and postdoctoral studies at the University Putra Malaysia School of Nutrition and Dietitics. Currently, I am acting as the head of Grain Quality and Testing Laboratory, IRRI-IBO. I have published more than 30 papers in reputed journals and have been serving as an editorial board member of some journals.


Fruits and vegetables are important components of a healthy diet. They are rich sources of vitamins and minerals, dietary fibre and a host of beneficial non-nutrient substances including plant sterols, flavonoids and other antioxidants. It has been reported that reduced intake of fruits and vegetables may increase the risk of non-communicable diseases (NCDs). Chili pepper, is a common and important spice used to enhance taste and nutrition. Over the years, reports have shown its potential as antioxidant and an anti-obesity agent. Obesity is a serious health concern as it may initiate other common chronic diseases. Due to the side effects of synthetic antioxidants and anti-obesity drugs, scientists are now focusing on natural products which produce similar effects to synthetic chemicals. This up-to-date review addresses this research gap and presents, in an accessible format, the nutritional, antioxidant and anti-obesity properties of different chili peppers. This review article serves as a reference guide for use of chili peppers as anti-obesity agents.

  • Food Chemistry | Food Drug Analysis | Food Additives | Food Nutrition and Health| Diet in Obesity and Underweight

Eliana Yissel Aguilera Angel has her expertise in Food Chemistry. She is specialist in food science and technology and master's degree in chemistry. She currently is conducting her second year of Biological Sciences Ph.D. Her work is developed around bioactive compounds and functional foods


Nasturtium (Tropaeolum majus L.) is an edible plant that grows wildly in South America, it is a plant with a high functional potential due to its content of bioactive compounds such as flavonoids, carotenoids and, glucosinolates. Nasturtium bioactive compounds have been related with anti-inflammatory activity, modulation of glucose metabolism and antioxidant activity. Nowadays the use of nasturtium is mainly ornamental for that reason it is important to promote its study to know its content of bioactive compounds and its functional potential. Therefore, the aim of this study was to evaluate qualitative and quantitative the intact glucosinolates (Gls) content in freeze-dried leaves and flowers nasturtium collected in Cogua - Cundinamarca, Colombia . Intact GLs were evaluated by HPLC-DAD method using the extract methodology proposed by Förster et al (2015) without sulfatase treatment to obtain desulfoglucosinolates (which can cause degradation of the structure of some glucosinolates, forming artifacts) . The content of intact glucosinolates was 3,03±0,49 mg/g dry weight (DW) from leaves and 4,58±0,37 mg/g DW from flowers. The result agrees with that reported by Schreiner, et al., 2009 , where 3.13 mg/g DW from leaves nasturtium was found by desulfoglucosinolates method. Then is possible determine the content of glucosinolates in nasturtium using a faster methodology, obtaining results comparable to those reported by the standardized method of quantification of desulfoglucosinolates. This study contributes with the knowledge regarding the methodologies for the determination of intact glucosinolates in different plant matrices and to the study of the Colombian nasturtium as source of bioactive compounds. In conclusion the determination of intact glucosinolates content is a quick method which facilitates the: i) nasturtium study, ii) quantification of glucosinolates rich extracts and products, and iv) promotes its use for supplements, phytoterapeutics , foods, and cosmetics development.

Prof.Shorog Alotaiby

School of Food Science and Nutrition, University of Leeds, UK Department of Chemistry, College of Science, Princess Nourah Bint Abdul Rahman University,84428 Riyadh, Saudi Arabia

Title: Extraction, isolation, purification, and characterization of bioactive pigments from spirulina and evaluation of their pro and antioxidant activity.

Time : 11:40 -12:10


I am currently PhD student in the school of Chemistry, in the field of phytochemistry at the University of Leeds and a faculty member at Princess Nourah Bint Abdurrahman University in the Kingdom of Saudi Arabia. I am interested in studying natural products (plants and algae). I worked in the field of for natural products for more than ten years, during this time I registered a patent at the European Invention Office with the number EP-2848251 A1 entitled "Extracts and Isolated Compounds from Cakile Arabica for Treatment of Ulcer" and I published more than four research papers. I develop of sustainable methods for extracting, isolating, and purifying natural compounds from plants and find suitable applications for them in the food, pharmaceutical and cosmetic industries. In addition, I explore natural sources of biologically active compounds either from food waste, such as fruit peels and vegetable roots, or from their original sources.



Spirulina is a type of blue-green algae of the genus Arthrospira that grows in tropical and subtropical regions. Spirulina has been used in developing regions of the world as a food source for centuries and in 1974 the United Nations classified spirulina as “one of the best foods of the future”. Nowadays spirulina is grown all over the world for its nutritional properties, moreover spirulina has gained wide commercial interest as a dietary supplement due to its richness in minerals, vitamins, proteins, and its high content of photosynthetic pigments. Our approach allows the isolation of these pigments on the gram scale per 100g of from the source of Spirulina based on their water solubility in two successive steps and using synergy system between freezing - thawing -Ultrasonication as a green extraction technique. First the phycocyanin is extracted, followed by the extraction of chlorophyll and carotenoids.  Evaluation of the crude chlorophylls extract revealed chlorophyll a as dominant pigment compared to chlorophyll b. This extract was purified chromatographically, the various pigments were obtained whose purity was investigated by HPLC, these pigments are as follows: β-carotene (87%) pheophorbide a (96.79%) of pheophytin a (95.89%) and lutein (72.26%). For the crude phycocyanin extract, a single step for precipitation using (NH4)2SO4 was performed as isolation and purification strategy. The antioxidant capacity of the pigments was evaluated using various assays such as radical scavenging activity (DPPH), iron-reducing antioxidant (FRAP) and Trolox equivalent antioxidant capacity (TEAC). Comparative analysis of in vitro radical scavenging properties showed that chlorophyll derivatives gave the highest radical scavenging ability, while phycocyanin gave the lowest radical scavenging ability. The pro-oxidant capacity of dyes was evaluated under visible light illumination conditions, chlorophyll derivatives but not phycocyanin, were able to produce singlet oxygen.