Evolución y composición en ácidos grasos de aceites de oliva extraídos a partir de diferentes plantaciones de olivo cultivados en el área de Calabria

This work showed some peculiarities of fatty acids profile of nine olive cultivars cultivated in a typical olive growing Calabrian area. The cultivars studied were: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese. Oils were extracted by pressure from olives collected for a period of time comprised from October to January. The samplings were repeated for three years. The evolution of the oleic acid content showed an increasing trend in Cassanese, Itrana, Coratina, Sinopolese, Pendolino, and Leccino. Palmitic and linolenic acid showed a decrease in all the observed cultivar. Some cultivars in early ripe stage showed a higher linolenic acid content than the limit established legally. From a hierarchical cluster analyses two main groups were distinguished based on all fatty acid. The same statistical results were obtained considering the oleic/linoleic ratio only, that is a constant parameter throughout the olive ripening.Este trabajo muestra algunas peculiaridades de las composiciones en ácidos grasos de aceites extraídos de nueve plantaciones de olivo cultivados en Calabria. La zona de cultivo es típicamente olivícola. Las plantaciones estudiadas fueron: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine y Sinopolese. Los aceites fueron extraídos por presión a partir de aceitunas recogidas en un período comprendido entre Octubre y Enero. Las observaciones fueron repetidas durante tres años consecutivos. La evolución del contenido en ácido oleico mostró una tendencia creciente en aceites de Cassanese, Itrana, Coratina, Sinopolese, Pendolino y Leccino. Los ácidos palmítico y linoleico mostraron una tendencia a disminuir durante la maduración en todos los aceites. En los muestreos de inicio de estación algunos aceites superaron los límites establecidos por la ley para el ácido linolénico. Mediante un análisis jerárquico de "cluster" se pueden localizar dos grupos principales de aceites. Los mismos resultados estadísticos se pueden conseguir considerando la relación oleico/linoleico. Esta relación fue constante durante todo el período de maduración

Effetto dei sistemi di estrazione e della denocciolatura sulla conservabilità di un olio extravergine di oliva (cv. Bosana)

Comparison between oils two-phase and three-phase extracted pointed out a better stability to oxidation and higher antioxidant activity for the two-phase oils. Destoned oils showed a higher antioxidant activity, stability to oxidation and α-tocopherol content, with respect to the whole oil. Exposure to the dark is better for all oils analyzed, as expected. Il raffronto tra i campioni di olio della cv Bosana ottenuti dal separatore a due e tre fasi evidenziano per i primi una maggiore stabilità all’ossidazione e una più alta attività antiossidante, maggior conservazione del patrimonio fenolico ma decrementi più intensi dei pigmenti. Gli oli ottenuti da olive denocciolate evidenziano, dopo 16 mesi di conservazione, una maggiore stabilità all’ossidazione, maggiore attività antiossidante e più alti valori di α-tocoferolo. Nelle quattro tesi l’esposizione al buio ha fornito gli attesi migliori risultati

Influenza del periodo e dei metodi di conservazione sulla shelf-life di un olio monovarietale ottenuto con tecnologie differenti

Stability of olive oil during shelf-life depends on several factors, such as cultivar, technology, and storage conditions. In this research the influence of different processing parameters and of packaging and storage conditions on some quality parameters was studied, in order to evaluate the shelf-life of a mono-varietal oil. The oil samples have been extracted with a two-phase decanter from whole or destoned olives, and with a three-phase decanter from whole olives (Bosana cv.). The oils have been hermetically packaged in glass bottles, half of them with a 3 mL headspace, and the other half filled up. Containers have been stored at ambient temperature and under diffused light or in the dark. Data show that oil degradation is not always affected by storage conditions. Moreover, due to the very high original content in antioxidants, the oil keeps its high quality characteristics. La stabilità degli oli extra vergini di oliva durante la shelf-life dipende da fattori primari di tipo varieta1e, colturale e tecnologico e dai parametri di conservazione. In questo lavoro si è voluta studiare l'influenza di differenti condizioni di processo e di confezionamento/stoccaggio su alcuni parametri di qualità, al fmine di valutare la shelf-life di un olio monovarietale. L'olio, ottenuto da olive della varietà "Bosana", è stato estratto con il sistema a due fasi, utilizzando olive intere o denocciolate, e con il sistema a tre fasi con olive intere. E' stato confezionato ermeticamente in contenitori di vetro trasparente, la metà con uno spazio di testa di 3 mL, l'altra metà colmi, e poi esposto a luce diffusa o al buio a temperatura ambiente. I dati mostrano che non sempre le condizioni di conservazione hanno influito significativamente sulla degradazione dell'olio. Inoltre, dato l'alto contenuto iniziale in antiossidanti, l'olio mantiene le sue caratteristiche di alta qualità

Long-term effects of different starter yeasts on colour and natural antioxidant power of red wines

AbstractEighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months of ageing. So, a total of 29 selected starters of Saccharomyces cerevisiae—3 wild type, 12 monoclonal cultures, and 14 hybrids—inoculated in triplicate were studied for their effects on colour and natural antioxidant power keeping of red wine. Wine ageing decreased the red component, the colour intensity, and the DPPH values while the colour hue values increased. This research has shown that the evolution of wine ageing is affected in a very different way by the starter yeast used and has allowed choosing the best yeast strain useful to produce red wine able to endure very long-time ageing, until 10 years

Valorizzazione tecnologica di cultivar locali di susine

Italian prune consumption is almost entirely satisfied by imported product, due mainly to lack of proper cultivars. A research has been carried out on five plums cultivars in order to check their adaptability to drying. Process was made with a pilot plant. Results showed that mild drying temperature led to slow drying kinetics, although a de-waxing treatment reduced drying time. Sensorial assessment was excellent, although two cultivars were judged negatively for their brown peel colour. II consumo italiano di prugne e soddisfatto quasi esclusivamente da prodotto importato, a causa, principalmente, della mancanza di varietà idonee. L'impulso per una valorizzazione delle risorse genetiche locali ha stimolato una sperimentazione mirata a verificare l'attitudine di cinque varietà del germoplasma italiane all'essiccazione, utilizzando un impianto pilota a flusso tangenziale. I risultati mostrano che le basse temperature adottate portano a durate di processo elevate, sebbene un pretrattamento di deceratura riduca drasticamente i tempi. Il giudizio sensoriale è stato eccellente, tranne che nel caso di due varietà, in quanto i frutti essiccati avevano un colore non conforme agli standard richiesti

Apricot melanoidins prevent oxidative endothelial cell death by counteracting mitochondrial oxidation and membrane depolarization

The cardiovascular benefits associated with diets rich in fruit and vegetables are thought to be due to phytochemicals contained in fresh plant material. However, whether processed plant foods provide the same benefits as unprocessed ones is an open question. Melanoidins from heat-processed apricots were isolated and their presence confirmed by colorimetric analysis and browning index. Oxidative injury of endothelial cells (ECs) is the key step for the onset and progression of cardiovascular diseases (CVD), therefore the potential protective effect of apricot melanoidins on hydrogen peroxide-induced oxidative mitochondrial damage and cell death was explored in human ECs. The redox state of cytoplasmic and mitochondrial compartments was detected by using the redox-sensitive, fluorescent protein (roGFP), while the mitochondrial membrane potential (MMP) was assessed with the fluorescent dye, JC-1. ECs exposure to hydrogen peroxide, dose-dependently induced mitochondrial and cytoplasmic oxidation. Additionally detected hydrogen peroxide-induced phenomena were MMP dissipation and ECs death. Pretreatment of ECs with apricot melanoidins, significantly counteracted and ultimately abolished hydrogen peroxide-induced intracellular oxidation, mitochondrial depolarization and cell death. In this regard, our current results clearly indicate that melanoidins derived from heat-processed apricots, protect human ECs against oxidative stress

Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechin, quercetin and luteolin were estimated. The highest oil yield of 79.00% was obtained after 80 min with a pressure of 550 bar. The resulting oleoresin in carotenoids with lycopene and β-carotene content respectively of 0.86 and 1.5 mg/100 g, this oleoresin was found to be the richest. Naringenin was the most abundant flavonoid identified with a maximum content in oleoresin extracted at 550 bar (84.04 mg/kg DW) followed by caffeic acid (26.60 mg/kg DW). A moderate radical scavenging potential was further observed. Overall, results highlight that pressure is a key parameter for the extraction bioactive oleoresin from tomato skin by-products

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55 °C; (2) air temperature at 75 °C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample dried at 75 °C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution of the redox potential

Addition of Orange By-Products (Dry Peel) in Orange Jam: Evaluation of Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity

The aim of the present study was to assess the effect of treatment and storage period on the nutritional quality of enriched orange jam during storage for 90 days at 15 and 30 °C. The jam was produced by traditional technique using traditional pectin (TP) and with addition of orange peel (OP). All samples were evaluated for pH, total soluble solids, acidity, total phenolic content, total carotenoid content and antioxidant activity (DPPH and ABTS assay). The mean values at T0 of total soluble solids, titratable acidity and pH of TP jam samples were 63.03 °Brix, 0.60% and 3.51, respectively. While the values for OP jam samples were 65.11 °Brix, 0.61% and 3.68, respectively. The polyphenols ranged from 83.44 to 126.22 mg/100 g for control samples and from 125.12 to 171.02 mg/100 g for enriched jam. As regards temperature storage, the enriched jam stored at 15 °C maintained better analytical parameters than the samples stored at 30 °C. The results obtained from the experimentation show that use of orange peels in orange jam preserved the functional characteristics during storage