Mozaniel Santana De Oliveira

Museu Paraense Emílio Goeldi

Mozaniel Santana de Oliveira graduated in Chemistry from the Federal University of Pará, Brazil. He obtained both a master’s and Ph.D. in Food Science and Technology from the same university. He has 12 years of professional experience. From 2010 to 2014, he worked on the chemistry of natural products at the Empresa Brasileira de Pesquisa Agropecuária (Embrapa), and from 2014 to 2018, he worked in the Postgraduate Program in Food Science and Technology at the Federal University of Pará, specifically with essential oils. Since 2020, he has been a researcher for the Institutional Training Program - PCI, at the institution Museu Paraense Emilio Goeldi, linked to the Ministério da Ciência, Tecnologia e Inovações of Brazil (MCTI), with studies focused on extraction, characterization chemistry, and applications of essential oils in several industrial segments, among them the food industry. Specifically, Dr. Oliveira has experience in engineering, food science and technology, pharmacology and drug discovery, medicinal chemistry, ethnopharmacology and ethnobotany, phytochemistry, methods of extraction of bioactive compounds, biotechnology of natural products, and allelopathy to find new natural herbicides to control invasive plants. He also has experience in the area of ​​essential oil extraction using supercritical technology and conventional methods. Since 2020, he has supervised and co-supervised masters and Ph.D. students in several graduate programs. Dr. Oliveira serves as a reviewer for thirty-one international scientific journals and is the academic editor of the journals Evidence-based Complementary and Alternative Medicine, Journal of Food Quality, Molecules, Open Chemistry, Frontiers in Plant Science, and Frontiers in Pharmacology.

Mozaniel Santana De Oliveira

2books edited

6chapters authored

Latest work with IntechOpen by Mozaniel Santana De Oliveira

Over the years, natural products such as essential oils have been gaining more and more prominence due to their perceived health benefits. Plants rich in essential oils represent a viable source of biomolecules for use in the most varied human activities, such as agricultural, cosmetic, and pharmaceutical applications. Essential oils are natural volatile fractions extracted from aromatic plants that are formed by classes of substances such as fatty acid esters, mono and sesquiterpenes, phenylpropanoids, and aldehyde alcohols, and in some cases, aliphatic hydrocarbons, among others. In this context, this book includes twelve chapters that present new information on the extraction and application of essential oils in various industrial segments. It is divided into three sections that discuss the general concepts of essential oils and techniques for their extraction, topics in food science and technology, and essential oils and their pharmacological properties in various activities and applications.

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