58 research outputs found

    Microvessel PO2 measurements by phosphorescence decay method

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    Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage

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    The aim of this work was to investigate the antioxidant activity of yogurt made from the milk of 2 breeds—Italian Brown and Italian Holstein—characterized by different casein haplotypes (αS1-, β-, and κ-caseins) during storage up to 15 d. The casein haplotype was determined by isoelectric focusing; antioxidant activity of yogurt was measured using 2,2’-azino-bis-(3- ethylbenzothiazoline-6-sulfonic acid). The statistical analysis showed a significant effect of the studied factors. Antioxidant activity increased during storage of both yogurt types, but yogurt produced with Italian Brown milk showed higher antioxidant activity than those produced with Italian Holstein milk. A high scavenging activity was present in yogurts with the allelic combination of BB-A 2 A 2 -BB. The results of this study suggest that the genetic type and the haplotype make a significant contribution in the production of yogurts with high nutraceutical valu

    Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis

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    The objective of this experiment was to evaluate the effects of genetic type, stage of lactation, and ripening time on proteolysis in Caciocavallo cheese. One hundred twenty Caciocavallo cheeses made from the milk of 2 breeds, Italian Brown and Italian Holstein and characterized by different stages of lactation were obtained and ripened for 1, 30, 60, 90, and 150d. Cheese proteolysis was investigated by ripening index (ratio of water-soluble N at pH 4.6 to total protein, %) and by the study of degradation of the protein fractions (αS1-, β-, and para-κ-casein), which was determined by densitometric analysis of isoelectric focusing results. The statistical analysis showed a significant effect of the studied factors. Ripening index was higher in Italian Brown Caciocavallo cheese and in cheeses made with early lactation milk, whereas casein solubilization was greater in the first 2mo of ripening. Isoelectric focusing analysis of cheese samples during ripening showed extensive hydrolysis of caseins. In particular, the protein fraction that underwent major degradation by proteolytic enzymes was αS1-casein, followed by β-casein, whereas para-κ-casein was less degraded. Italian Brown cheese showed a lower residual quantity of β- and para-κ-casein, whereas Italian Holstein cheese showed a lower residual quantity of αS1-casein. In addition, significant interactions of both first and second order were found on both ripening index and degradation of protein fractions. This study demonstrated that the analyzed factors influenced proteolysis of Caciocavallo cheese, which forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific characteristics

    Transmural Mass Transfer in the Unsteady Microcirculation

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    Metal content of Southern Italy honey of different botanical origin and its correlation with polyphenol content and antioxidant activity.

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    Seventy-eight honey samples from five different floral sources and from nine geographical areas, all over Southern Italy, were analyzed to determine the polyphenolic and mineral contents, colour characteristics and antioxidant activity. Three different methods were used for evaluation of the antioxidant power: ABTS, DPPH and FRAP assays. Results show that the darkest colored honey, such as chestnut honey, have the highest polyphenolic and minerals contents as well as the highest antioxidant activity. The honey from areas with greater anthropogenic activities (Penisola sorrentina, Tarantino) had a higher mineral content, especially heavy metals, and high antioxidant activity. A high correlation was observed between polyphenol content and antioxidant activity, in particular r = 0.66 between flavonoids and FRAP assay. Also, the antioxidant activity showed, a marked correlation with the metals. Results suggested that the honey samples have high nutritional and nutraceutical characteristics and can be used as indicators of environmental pollution
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