Influencia de la infestación por Dacus Oleae sobre el flavor de aceites, extraídos de aceitunas atacadas, por análisis HPLC y HRGC de compuestos volátiles

The authors have examined the influence of the Dacus Oleae infestation on the aroma of the oils obtained from olives of Coratina and Nebbio varieties at different levels of attack. The results obtained indicated a worsening of the qualitative level of the oils obtained from increasing percentages of infested olives; these were found to have a great decrease of phenolic substances and higher contents of both volatile alcohols and aldehydes with an unpleasant sensation. Of particular interest was hexanal/total volatile alcohols ratio, in which having been well correlated with the extent of infestation, would permit one to establish in an objective manner, if and how much the olives from which an oil has been extracted have suffered a Dacus attack.Los autores han examinado la influencia de la infestación por Dacus Oleae sobre el aroma de aceites obtenidos de aceitunas de las variedades Coratina y Nebbio en diferentes estados de ataque. Los resultados obtenidos indicaron un empeoramiento de los niveles de calidad de los aceites obtenidos a medida que se incrementaba el porcentaje de aceitunas infestadas; mostrando una gran disminución de las sustancias fenólicas y altos contenidos tanto de alcoholes volátiles como de aldehídos, con una sensación desagradable. De particular interés fue la relación hexanal/alcoholes volátiles totales, la cual ha sido bien correlacionada con la extensión de la infestación, lo que permitiría establecer de una manera objetiva, sí y cuantas de las aceitunas de las cuales se ha extraído, han sufrido ataque por Dacus

Ésteres alquílicos de ácidos grasos en aceitunas de mesa en relación con fermentaciones anormales y tratamientos tecnológicos mal realizados

There are several methods to prepare table olives, and each of the steps and conditions during this processing can affect the composition and nutritional value of the product. The influence of abnormal fermentation and poorly conducted technological treatments was examined here in terms of the lipid fraction of table olives. In ‘Greek style’ olives, a low concentration of brine can allow the growth of spontaneous microflora and consequent organoleptic defects (‘putrid/butyric fermentation’, ‘winey-vinegary’). Here, the ‘Kalamata’ and ‘Moresca’ cultivars can produce methyl esters (methyl oleate/ linoleate: 553 and 450 mg·kg-1 oil, respectively) and ethyl esters (ethyl oleate/ inoleate: 4764 and 4195; palmitate: 617 and 886 mg·kg-1 oil, respectively). In ‘Sevillan style’ olives, a high NaOH concentration influences the fatty-acid composition less, but is difficult to eliminate, for a ‘soapy’ defect. The ‘Giarraffa’ and ‘Nocellara del Belice’ cultivars produce only ethyl esters (ethyl oleate/ linoleate: 222 and 289 mg·kg-1 oil, respectively). With this production of ethyl and methyl esters from the principal fatty acids in the lipid fractions of table olives, methods that provide only biological treatments (i.e., Greek style) pose more risk than methods that provide only chemical treatments (i.e., Sevillan style).H�a�y� �v�a�r�i�o�s� �m�ét�o�d�o�s� �p�a�r�a� �p�r�e�p�a�r�a�r� �l�a�s� �a�c�e�i�t�u�n�a�s� �d�e� �m�e�s�a�,� �y� �c�a�d�a� �u�n�o� �d�e� �l�o�s� �p�a�s�o�s� �y� �c�o�n�d�i�c�i�o�n�e�s� �d�u�r�a�n�t�e� �e�s�t�e� �p�r�o�c�e�s�a�m�i�e�n�t�o� �p�u�e�d�e�n� �a�f�e�c�t�a�r� �a� �l�a� �c�o�m�p�o�s�i�c�i�ón� �y� �a�l� �v�a�l�o�r� �n�u�t�r�i�c�i�o�n�a�l� �d�e�l� �p�r�o�d�u�c�t�o�.� �L�a� �i�n�f�l�u�e�n�c�i�a� �d�e� �l�a� �f�e�r�m�e�n�t�a�c�i�ón� �a�n�o�r�m�a�l� �y� �t�r�a�t�a�m�i�e�n�t�o�s� �t�e�c�n�o�l�ó�g�i�c�o�s� �m�a�l� �r�e�a�l�i�z�a�d�a�s� �s�e� �e�x�a�m�i�nó� �a�q�u�í� �e�n� �t�é�r�m�i�n�o�s� �d�e� �l�a� �f�r�a�c�c�i�ó�n� �l�i�p�í�d�i�c�a� �d�e� �a�c�e�i�t�u�n�a�s� �d�e� �m�e�s�a�.� �E�n� �l�a�s� �a�c�e�i�t�u�n�a�s� �p�r�o�c�e�s�a�d�a�s� �m�e�d�i�a�n�t�e� �e�s�t�i�l�o� �g�r�i�e�g�o�,� �l�a� �b�a�j�a� �c�o�n�c�e�n�t�r�a�c�i�.�n� �d�e� �s�a�l�m�u�e�r�a� �p�e�r�m�i�t�e� �e�l� �c�r�e�c�i�m�i�e�n�t�o� �e�s�p�o�n�tá�n�e�o� �d�e� �m�i�c�r�o�f�l�o�r�a� �y� �l�a� �c�o�n�s�i�g�u�i�e�n�t�e� �a�p�a�r�i�c�i�ó�n� �d�e� �d�e�f�e�c�t�o�s� �o�r�g�a�n�o�l�é�p�t�i�c�o�s� �(‘�f�e�r�m�e�n�t�a�c�i�ó�n� �b�u�t�í�r�i�c�a� �y� �a�v�i�n�a�g�r�a�d�o’ )�.� �L�o�s� �c�u�l�t�i�v�a�r�e�s� �d�e� �‘K�a�l�a�m�a�t�a’� �y� ‘M�o�r�e�s�c�a’� �p�u�e�d�e�n� �p�r�o�d�u�c�i�r� �é�s�t�e�r�e�s� �m�e�t�í�l�i�c�o�s� �(�o�l�e�a�t�o� �y� �l�i�n�o�l�e�a�t�o�:� �5�5�3� �y� �4�5�0� �m�g·�k�g�-1� �d�e� �a�c�e�i�t�e�,� �r�e�s�p�e�c�t�i�v�a�me�n�t�e�)� �y� �é�s�t�e�r�e�s� �e�t�í�l�i�c�o�s� �(�o�l�e�a�t�o� �y� �l�i�n�o�l�e�a�t�o�:� �4�7�6�4� �y� �4�1�9�5�;� �p�a�l�m�i�t�a�t�o�:� �6�1�7� �y� �8�8�6� �m�g·k�g�-1�,� �r�e�s�p�e�c�t�i�v�a�m�e�n�t�e�)�.� �E�n� �l�a�s� �a�c�e�i�t�u�n�a�s� �p�r�o�c�e�s�a�d�a�s� �m�e�d�i�a�n�t�e� �e�s�t�i�l�o� �s�e�v�i�l�l�a�n�o�,� �l�a� �a�l�t�a� �c�o�n�c�e�n�t�r�a�c�ió�n� �d�e� �N�a�O�H� �i�n�f�l�u�y�e� �m�e�n�o�s� �e�n� �l�a� �c�o�m�p�o�s�i�c�ión� �d�e� �ác�i�d�o�s� �g�r�a�s�o�s�,� �p�e�r�o� �e�s� �d�i�fíc�i�l� �d�e� �e�l�i�m�i�n�a�r� �e�l� �d�e�f�e�c�t�o� �j�a�b�ón�.� �L�o�s� �c�u�l�t�i�v�a�r�e�s� �d�e� �‘G�i�a�r�r�a�f�f�a’� y� �‘N�o�c�e�l�l�a�r�a� �d�e�l� �B�e�l�i�c�e’ �p�r�o�d�u�c�e�n� �s�o�l�a�m�e�n�t�e� é�s�t�e�r�e�s� �e�t�éíl�i�c�o�s� �(�o�l�e�a�t�o� �y� �l�i�n�o�l�e�a�t�o�:� �2�2�2� �y� �2�8�9� �m�g�·�k�g-1� �d�e� �a�c�e�i�t�e�,� �r�e�s�p�e�c�t�i�v�a�m�e�n�t�e�)�.� �C�o�n� �e�s�t�a� �p�r�o�d�u�c�c�ión� �d�e� �é�s�t�e�r�e�s� �e�t�í�l�i�c�o�s� �y� �m�e�t�í�l�i�c�o�s� �d�e� �l�o�s� �á�c�i�d�o�s� �g�r�a�s�o�s� �p�r�i�n�c�i�p�a�l�e�s� �e�n� �l�a�s� �f�r�a�c�c�i�o�n�e�s� �l�i�pí�d�i�c�a�s� �d�e� �l�a�s� �a�c�e�i�t�u�n�a�s� �d�e� �m�e�s�a�,� �l�o�s� �mét�o�d�o�s� �q�u�e� �p�r�o�p�o�r�c�i�o�n�a�n� �t�r�a�t�a�m�i�e�n�t�o�s� �u�n�i�c�a�m�e�n�t�e� �b�i�o�ló�g�i�c�o�s� �(�e�s� �d�e�c�i�r�,� �d�e� �e�s�t�i�l�o� �g�r�i�e�g�o�)� �p�l�a�n�t�e�a�n� �má�s� �r�i�e�s�g�o�s� �q�u�e� �l�o�s� �m�ét�o�d�o�s� �q�u�e� �p�r�o�p�o�r�c�i�o�n�a�n� �t�r�a�t�a�m�i�e�n�t�o�s� �q�uí�m�i�c�o�s� �(�e�s� �d�e�c�i�r�,� �d�e� �e�s�t�i�l�o� �s�e�v�i�l�l�a�n�o�)�

Assessment of the energetic potential by hazelnuts pruning in Viterbo’s area

In this work the amount of biomass available by the hazelnuts pruning in the province of Viterbo was investigated. At present, the pruning's residues are destroyed by farmers directly in the field, at the end of the pruning; in this way a large quantity of biomass, represented by hazelnut's prunings, is lost; the residues obtained from the hazelnut's pruning, are an important source of biomass that could be used for thermal energy production. The aim of this work is to realize a map with the estimated energy potential from hazelnut pruning biomass, in the province of Viterbo. In the first phase the amount of biomass obtained from a hectare of hazelnut's cultivationwas estimated:sampling were carried out in some municipalities of Viterbo while hazelnut pruning was taking place, from January to March.In the field, biomass was weighed and some pieces of wood were collected for laboratory analysis; in particular humidity of biomass, low calorific value, ashand the content of carbon (C), hydrogen (H) and nitrogen (N) were determined. In the calculation of the biomass were considered the age of the plants and the number of plants per hectare. The results show that the amount of biomass obtained from pruning of hazelnuts varies with the age of plants, but even more so by the number of plants per hectare. The average value of biomass obtained from pruning of a hectare of land is just under 0,9 t. Knowing the net calorific value of the hazelnut wood and the number of hectares cultivated for each municipality, a map of thermal potential energy has been realized

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factors that have impact on shelf-life as well as on sensory and healthy properties of the product. The aim of the work was to recreate the conditions similar to those in consumer sales point (conditions of “shelf”), maintaining the olive oil packaged in dark-green bottles at room temperature (between 18 and 25 °C) under artificial light and away from heat sources, monitoring the oils up to 12 months from bottling with quarterly sampling for the main chemical, physico-chemical, and sensory parameters related to the quality. After one year of storage, an organoleptic alteration with reduction of the attributes ‘fruity’, ‘pungent’, and ‘bitter’, as well as the occurrence of ‘rancid’ defect, was observed. This alteration was found to be accompanied by a decrease in phenolic substances and tocopherols and an increase in primary and secondary oxidation products. The composition of the volatile fraction showed a slight increase of substances related to rancid defect, a constant trend of compounds related to fruitiness, and a slight decrease in alcohols. It can be concluded that the optimum time of storage of the oil under the above-mentioned conditions is approximately 9 months

Development of a Desmocollin-3 Active Mouse Model Recapitulating Human Atypical Pemphigus

Pemphigus vulgaris (PV) is a life-threatening mucocutaneous autoimmune blistering disease. It is often associated with autoantibodies to the desmosomal adhesion proteins Desmoglein 3 (DSG3) and Desmoglein 1 (DSG1). Recently, auto-antigens, such as desmocollins and others have been described in PV and in atypical pemphigus forms such as Pemphigus Herpetiformis (PH), Pemphigus Vegetans (PVeg), and Paraneoplastic Pemphigus (PP). Desmocollins belong to a cadherin subfamily that provides structure to the desmosomes and play an important role in cell-to-cell adhesion. In order to verify the pathogenic activity of anti-Desmocollin 3 (DSC3) antibodies, we developed an active disease model of pemphigus expressing anti-DSC3 autoantibodies or antiDSC3 and anti-DSG3 antibodies. This approach included the adoptive transfer of DSC3 and/or DSG3 lymphocytes to Rag2(-/-) immunodeficient mice that express DSC3 and DSG3. Our results show that the presence of anti-DSC3 auto-antibodies is sufficient to determine the appearance of a pathological phenotype relatable to pemphigus, but with features not completely super-imposable to those observed in the DSG3 active model, suggesting that the DSC3 active model might mimic the atypical pemphigus. Moreover, the presence of both anti-DSC3 and anti-DSG3 antibodies determines a more severe phenotype and a slower response to prednisolone. In conclusion, we have developed an adult DSC3 pemphigus mouse model that differs from the DSG3 model and supports the concept that antigens other than desmogleins may be responsible for different phenotypes in human pemphigus

Virilizing Leydig-Sertoli cell ovarian tumor associated with endometrioid carcinoma of the endometrium in a postmenopausal patient: Case report and general considerations

Sertoli-Leydig cell tumors (SLCTs) are rare tumors mostly occurring in young women. Here we report an unusual case of a SLCT with simultaneous occurrence of endometrioid adenocarcinoma of the endometrium in a woman in menopause

Influencia de un cosechado nocturno de aceitunas en “Salento” sobre la calidad del aceite de oliva virgen extra

In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 to 30 °C. This can affect both the oil quality and the expression of its valuable characteristics. In addition, it increases the risk of undesirable fermentation that can generate off-flavors. In the present study, nocturnal olive harvesting was carried out to determine the influence that temperature can have on the characteristics of the extra virgin olive oil, and particularly on the volatile and oxidative compounds. The data obtained are encouraging: the lower temperatures that occur during the night appear to have a particular and positive impact on the organoleptic characteristics of the extra virgin olive oil produced, with enhanced formation of the volatile compounds that contribute to the ‘green’ notes of the flavor. In areas where daytime temperatures are very high, the nocturnal harvesting of olives at the correct stage of maturity therefore represents a good agronomic practice for the production of oils with high organoleptic and nutritional merit.En el sur de Italia, algunas variedades de olivo maduran cuando la temperatura del día sigue siendo alta, hasta 28 °C a 30 °C. Esto puede perjudicar la calidad del aceite y a la expresión de sus valiosas características, y aumenta el riesgo de fermentación indeseable que puede generar malos sabores. En el presente estudio, la cosecha nocturna de aceitunas se llevó a cabo para determinar la influencia que la temperatura puede tener sobre las características del aceite de oliva virgen extra, y en particular sobre los compuestos volátiles y los compuestos relacionados con la oxidación. Los datos obtenidos son alentadores: las temperaturas más bajas que se producen durante la noche parecen tener un impacto positivo en las características organolépticas del aceite de oliva virgen extra producido, con una mejora de la formación de los compuestos volátiles que contribuyen a las notas “verdes” del sabor. En las zonas donde las temperaturas diurnas son muy altas, la cosecha nocturna de aceitunas, representa, por tanto, una buena práctica agronómica para la producción de aceites con grandes ventajas organoléptica y nutritivas

Social networks and labour productivity in Europe: An empirical investigation

This paper uses firm-level data recorded in the AMADEUS database to investigate the distribution of labour productivity in different European countries. We find that the upper tail of the empirical productivity distributions follows a decaying power-law, whose exponent $\alpha$ is obtained by a semi-parametric estimation technique recently developed by Clementi et al. (2006). The emergence of "fat tails" in productivity distribution has already been detected in Di Matteo et al. (2005) and explained by means of a model of social network. Here we show that this model is tested on a broader sample of countries having different patterns of social network structure. These different social attitudes, measured using a social capital indicator, reflect in the power-law exponent estimates, verifying in this way the existence of linkages among firms' productivity performance and social network.Comment: LaTeX2e; 18 pages with 3 figures; Journal of Economic Interaction and Coordination, in pres

Potential Impact of Microplastics and Additives on the Health Status of Loggerhead Turtles (Caretta caretta) Stranded Along the Central Adriatic Coast

AbstractLoggerhead sea turtle (C. caretta) is the official European bioindicator of marine litter in the Mediterranean Sea. In 2019, 8 sea turtles, out of 28 specimens loggerhead on the Adriatic coast of Molise, were subjected to necropsy. The intestinal contents were collected and the microplastics until 0.45 μm were extracted. Qualitative and quantitative assessments were performed by stereomicroscope observation and spectroscopic analyses (attenuated total reflection-Fourier transform infrared spectroscopy, ATR-FTIR and Raman microspectroscopy, RMS). Moreover, the analytical quantification of polyethylene terephthalate (PET), polycarbonate (PC), para phthalic acid (PTA) and bisphenol A (BPA) in fat and liver tissues was performed by LC-MS/MS. Microparticles ranging from 0.45 μm to 1 mm were found in all turtles, for a total of 623, while plastic litter greater than 1 mm were found only in 4 specimens (ranging from 0.03 to 0.11 g). Nineteen different polymers and 10 pigments, including polyester (100% of animals), high-density polyethylene (50%) and polypropylene (50%) were identified. BPA, PTA and PET were detected in fat and liver tissues of all animals, while PC was found only in 50%. A major prevalence was registered in the abdominal fat tissue, although only PC compounds were significantly higher in abdominal tissue (p < 0.05), except for free PTA with liver tissue being the most contaminated (p < 0.05). Microplastics and additives surely impact the health status of turtles that showed gastrointestinal impairment and an important level of contamination in tissues. Graphical abstrac