Licenciado en Farmacia, otorgado por la Universidad de Concepción.

Doctor en Ciencias y Tecnología Analítica, otorgado por la Universidad de Concepción.

Nuestro grupo de investigación se dedica a la obtención de compuestos bioactivos a partir de diferentes fuentes alimenticias de origen animal, vegetal y microorganismos, para investigar aspectos de los alimentos y la nutrición. Nuestras líneas de investigación están dirigidas al estudio de alimentos, nutracéuticos y fármacos; fermentaciones industriales y contaminantes alimentarios.

El trabajo se basa en la obtención y caracterización química de estas moléculas, estudios de bioactividad como antioxidantes, hipoglicemiantes anticancerígenas, antibacterianas, entre otras, utilizando diversas técnicas ómicas. Una vez caracterizadas estas moléculas se realizan estudios in vitro simulando la digestión gastrointestinal humana y posterior biodisponibilidad, con la finalidad de evaluar su efecto en la salud humana.

1. Proyecto REDES Internacionales REDI Nº170441. Red de colaboración y cooperación internacional para el estudio del efecto de bacterias ácido lácticas sobre la bioaccesibilidad de alimentos funcionales. Investigadora Principal. 2018-2020.

2. Proyecto REDES Internacionales REDES Nº180178. International network for research on functional foods. Coinvestigadora. 2019-2021.

3. FONDEQUIP Nº EQM180230. Simulador gastrointestinal para el estudio de bioaccesibilidad de moléculas bioactivas. Investigadora Principal. 2019-2020.

4. FONDECYT Regular 2017 Nº1171857: Comprehensive evaluation of functional foods applying effect-directed analysis and planar chromatography-bioassays-mass spectrometry. Coinvestigadora. 2017-2021.

5. FONDECYT Regular Nº1201658. Gastrointestinal digestion as endogenous source of bioactive peptides with healthy activity on noncommunicable diseases. Investigadora Principal. 2020-2024.

6. FONDECYT Regular Nº1201950. Interaction of food bioactives from Brassica Sprouts and Gut Microbiota “Sprouts4HealthyGut”. Coinvestigadora. 2020-2024.

7. FONDECYT Regular Nº1200583. Study of polyvalent cations removals such as valuable metals with aerobic granular sludge: mechanisms and optimal operation strategies. Coinvestigadora. 2020-2024.

1. Antonio Vega-Gálvez, Margarita Miranda, Mario Aranda, Karem Henríquez-Aedo, Judith Vergara, Gipsy Tabilo-Munizaga, Mario Pérez-Won. Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chemistry, 2011,129: 1060–1065.

2. Angela Pineda, Jonathan Carrasco, Carlos Peña-Farfal, Karem Henríquez-Aedo and Mario Aranda. Preliminary evaluation of biogenic amines in Chilean young varietal wines by HPLC. Food Control, 2012, 23: 251-257.

3. Karem Henríquez-Aedo, Mario Vega, Sonia Prieto-Rodríguez, Mario Aranda. Evaluation of biogenic amines content in Chilean reserve varietal wines. Food and Chemical Toxicology 2012, 50: 2742-2750.

4. Margarita Miranda, Antonio Vega-Gálvez, Enrique Martinez, Jéssica López, María José Rodríguez, Karem Henríquez, Francisco Fuentes. Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa wild.) genotypes cultivated in Chile. Ciência e Tecnologia de Alimentos, Campinas 2012, 32: 835-843.

5. Karem Henríquez-Aedo, Mario Vega H., Mario Aranda B. Evaluation of tea functionality: Determination of L-theanine content in green and black teas by liquid chromatography. Journal of the Chilean Chemical Society 2013, 58 (3): 1651-1654.

6. K. Henríquez, D. Duran, A. Garcia, M. B. Hengst, M. Aranda. Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of Chilean red wines. LWT-Food Science and Technology 2016, 68: 183-189.

7. J. Pradenas, O. Galarce-Bustos, K. Henríquez-Aedo, R. Mundaca-Uribe, M. Aranda. Occurrence of biogenic amines in beers from Chilean market. Food Control 2016, 70: 138-144.

8. O. Galarce, K. Henríquez-Aedo, D. Peterssen, C. Peña, M. Aranda. A Selective Chromatographic Method to Determine the Dynamic of Biogenic Amines During Brewing Process. Food Analytical Methods 2016, 9: 3385-3395.

9. Apolinaria García, Karen Navarro, Enrique Sanhueza, Susana Pineda, Edgar Pastene, Manuel Quezada, Karem Henríquez, Andrey Karlyshev, Julio Villena, Carlos González. Characterization of Lactobacillus fermentum UCO-979C, a probiotic strain with a potent anti-Helicobacter pylori activity. Electronic Journal of Biotechnology 2017, 25: 75-83.

10. K. Henríquez-Aedo, O. Galarce-Bustos, P. Aqueveque, A. García, and M. Aranda. Dynamic of biogenic amines and precursor amino acids during Cabernet Sauvignon vinification. LWT-Food Science and Technology 2018, 97: 238-244.

11. O. Galarce-Bustos, L. Novoa, J. Pavon-Perez, K. Henriquez-Aedo, and M. Aranda. Chemometric Optimization of QuEChERS Extraction Method for Polyphenols Determination in Beers by Liquid Chromatography with Ultraviolet Detection. Food Analytical Methods 2019, 12:448–457.

12. Jessy Pavón-Pérez, Karem Henriquez-Aedo, Mario Aranda. Mass spectrometry determination of fining-related allergen proteins in Chilean wines. Food Analytical Methods 2019, 23: 827-837.

13. R. Mundaca, M. De Diego, K. Henriquez-Aedo, M. Aranda, C. Pena-Farfal. Development and characterization of a sensor based on carbon nanofibers: application to acetazolamide determination in pharmaceuticals and biological fluids. J. Chilean Chemical Society. 2019, 64: 4382-4385.

14. Oscar Galarce-Bustos, Jessy Pavon, Karem Henriquez-Aedo and Mario Aranda. Detection and identification of acetylcholinesterase inhibitors in Annona cherimola Mill. by effect-directed analysis using thin layer chromatography-bioassay-mass spectrometry. Phytochemical Analysis. 2019. DOI: 10.1002/pca.2843

15. Jessy Pavón-Pérez, Karem Henríquez-Aedo, Mario Aranda. Optimization and validation of a liquid chromatographic method for determination of capsaicin in chili peppers. J. Chilean Chemical Society, 64, Nº2 (2019).

16. Galarce-Bustos, O., Pavón, J., Henriquez-Aedo, K.; Aranda, M. An improved method for a fast screening of α-glucosidase inhibitors in cherimoya fruit (Annona cherimola Mill.) applying effect-directed analysis via high-performance thin-layer chromatography-bioassay-mass spectrometry. Journal of Chromatography A, 1608 (2019) 460415.

17. María Fernanda Angulo, Mauricio Flores, Mario Aranda and Karem Henriquez-Aedo. Fast and selective method for biogenic amines determination in wines and beers by ultra high-performance liquid chromatography. Food Chemistry, 309 (2020), 125689.

18. Jessy Pavón-Pérez, Karem Henriquez-Aedo, Ricardo Salazar, Miguel Herrero, Mario Aranda. Chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines. Journal of Food Science and Technolology, (2020)

19. Carrasco-Sandoval, J., Rebolledo, P., Peterssen-Fonseca, D., Fischer, S., Wilckens, R., Aranda, M., Henríquez-Aedo, K. A fast and selective method to determine phenolic compounds in quinoa (Chenopodium quinoa Will) seeds applying ultrasound-assisted extraction and high-performance liquid chromatography. Chemical Papers, (2020)

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