Group members


  • Dra. Rosa María Esteban Álvarez

Senior Lecturers

  • Dra. María Ángeles Martín Cabrejas
  • Dra. Esperanza Mollá Lorente


  • Dra. Yolanda Aguilera Gutiérrez

Assistant Lecturers

  • Dra. Vanesa Benítez García

Predoctoral Researchers

  • Silvia Cañas Rodríguez
  • Miguel Rebollo-Hernanz

Research Summary

The Agrifood Chemistry group is a research group recognized by the Universidad Autónoma de Madrid (C-001), and it has a long history in the training of researchers due to many research projects developed. At present, the group is composed by 1 Full Professor + 2 Senior Lecturers + 1 Lecturer + 1 Assistant Lecturer. Since 1985 it have been conducted more than 40 theses of Degree, DEA, Master projects and 15 Doctoral Theses. The mentioned group has been involved in important national competitive projects (CICYT, Madrid, UAM, INIA, AECID) and international (EU), besides different scholarships Teacher Training College and researcher (FPU-FPI) Postgraduate Grants (UAM), Collaboration Grants (MEC). The main research lines carried out by the group are the following:

  1. Evaluation of bioactive constituents and cell wall components involved on the nutritional and sensory quality of plant foods during processing and storage;
  2. Revalorization of food industry by-products as sources of functional food ingredients;
  3. Identification of melatonin in food matrices and its influence on oxidative stress.

Highlighted publications

  • Benitez, V., Mollá, E., Martín-Cabrejas, M.A., Aguilera, Y., López-Andreu, Terry, L. A., Esteban, R.M. (2012). The impact of pasteurisation and sterilisation on bioactive compounds of onion by-products. Food Bioprocess Technol. 2013, 6, 1979-1989.
  • Aguilera, Y., Díaz, M.F., Jiménez, T., Benítez, V., Herrera, T., Cuadrado, C., Martín-Pedrosa, M., Martín-Cabrejas, M.A. (2013). Changes in nonnutritional factors and antioxidant activity during germination of nonconventional legumes. J. Agric. Food Chem., 61: 8120-8125.
  • Benitez, V., Cantera, S.,  Aguilera, Y., Mollá, E.,  Esteban, R.M., Díaz, M.F., Martín-Cabrejas, M.A., (2013). Impact of germination on starch, dietary fibre and physicochemical properties in non-conventional legumes. Food Res. Inter., 50: 64-69.
  • Aguilera Y, Liébana R, Herrera T, Rebollo-Hernanz M, Sanchez-Puelles C, Benítez V, Martín-Cabrejas MA (2014). Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.). J Agric Food Chem. 62:10736-43.
  • Aguilera, Y., Herrera, T., Benítez, V., Arribas, S.M., López De Pablo, A. L.,  Esteban, R.M.,  Martín-Cabrejas M. A. (2015). Estimation of scavenging capacity of melatonin and other antioxidants: contribution and evaluation in germinated seeds. Food Chem., 170, 203-211.

Recent Research Projects

  • Producción y consumo sostenibles del café: validación de subproductos como ingredientes alimentarios (SUSCOFFEE)
    • Principal researchers: M. Dolores del Castillo Bilbao y María Ángeles Martín Cabrejas
    • Reference: AGL2014-57239-R
    • Duration: 2015-2018
    • Call name: PN2014 – PROY I+D+I – RETOS DE LA SOCIEDAD – 2013-2016

SUSCOFFEE aims to analyse coffee by-products and optimize conditions for obtaining new ingredients and foods from them to exploit the potential nutritional benefits derived from the dietary fibre content, nutrients and bioactive compounds present in them finally validating its use as new products for human consumption.

  • Creación de la Red de Cooperación interuniversitaria (UAM-Universidad de Illinois- Universidad de Texas) para el desarrollo de nuevos alimentos como fuente potencial de componentes bioactivos (melatonina).
    • Principal researcher:  María Ángeles Martín Cabrejas
    • Duration: 2013-2014
    • Call name: Segunda Convocatoria propia de Proyectos UAM-Banco Santander con EEUU

The aim of this project is the development of novel foods as a source of bioactive components (melatonin). We aim to create a multidisciplinary group that enables the interaction, cooperation and the transfer of knowledge for the characterization and obtaining of bioactive compounds from plant foods, as well as the evaluation of their antioxidant, anticancer and anti-inflammatory beneficial properties.