Special Issue: Analysis of the Main Classes of Lipid (Fat and Oil) Components in Food and Blood by Using HPLC and Gas Chromatographic Techniques

In many cases in science, many discoveries are made by pure chance, as happened for example to Alexander Fleming (Darvel (Scotland) 6 August 1881–London (England) 11 March 1955) who, while observing slides under a microscope in 1922, a few weeks after putting his nasal mucus on a Petri dish, noticed that cultures of microbes had developed all over the plate, except for his secretion. Subsequent experiments, performed with other mucus or with tears, showed him that an antibacterial substance was present in these liquids. From these casual intuitions, he opened the doors to the discovery of penicillin, the first substance with an antibiotic effect [1,2]. From this discovery, which only occurred a century ago, many antibiotic compounds were isolated from microorganisms, and many others were synthesized by organic and pharmaceutic chemists [3,4,5]

An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor.

This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named "limoncello". Lemon liquor is obtained utilizing the Naviglio Extractor®; the procedure used is fast and efficient and uses about half the weight of lemon peel per volume of ethyl alcohol used for the extraction of the odorous and taste responsible compounds, compared to the commonly used extraction procedures. To test the consumer’s preference and compare the taste of the liquor obtained with that obtained by peel maceration from the same lot of lemons and obtained using the traditional recipe, a consumer test has been carried out. One hundred people, chosen from among frequent consumers of limoncello, tasted the two lemon liquors, and evaluated intensity of aroma, colour, alcohol taste and sweetness. In about 81% of the preferences, the liquor obtained using the Naviglio Extractor® was preferred. The extraction process used allows the ethanol from used up lemon peel to be totally recovered so that these can be disposed of as non toxic waste or used in agriculture or as cattle feed

Lactic dehydrogenase and cancer: an overview

Despite the intense scientific efforts made, there are still many tumors that are difficult to treat and the percentage of patient survival in the long-term is still too low. Thus, new approaches to the treatment of cancer are needed. Cancer is a highly heterogeneous and complex disease, whose development requires a reorganization of cell metabolism. Most tumor cells downregulate mitochondrial oxidative phosphorylation and increase the rate of glucose consumption and lactate release, independently of oxygen availability (Warburg effect). This metabolic rewiring is largely believed to favour tumor growth and survival, although the underlying molecular mechanisms are not completely understood. Importantly, the correlation between the aerobic glycolysis and cancer is widely regarded as a useful biochemical basis for the development of novel anticancer strategies. Among the enzymes involved in glycolysis, lactate dehydrogenase (LDH) is emerging as a very attractive target for possible pharmacological approaches in cancer therapy. This review addresses the state of the art and the perspectives concerning LDH both as a useful diagnostic marker and a relevant molecular target in cancer therapy and management

EXTRACTION AND CHARACTERIZATION OF FREE NONPOLAR LIPID FRACTION OF CHOCOLATE USING A RAPID ANALYTICAL PROCEDURE

In this work has been developed a new analytical procedure to extract the non-polar component of the lipid fraction of the chocolate, in a simple, rapid and economical way and its subsequent analysis by using a gas chromatograph equipped with flame ionization detector (GC-FID). The interest to isolate the non-polar lipid fraction containing triglycerides, waxes, sterol esters and minor components, such as sterols and liposoluble vitamins from the polar fraction could be of three types: analytical, nutritional and commercial. In analytical scope, the quality parameters of the lipid component of chocolate concern the non-polar component. Moreover, the chemical-physical parameters such as the melting point, refractive index, color, etc. were relative to a mixture of fatty substances was not well defined. From the nutritional point of view, the non-polar lipid fraction is the one that gives the largest contribution to the calorific value of the chocolate and then the separation of the two fractions could be useful to better assess the total caloric intake. For economic reasons, not the least important was considering the possibility of fraudulent additions of polar lipid components to replace the non-polar component more valuable, this alteration was not detectable only by applying the official method. The results obtained by the proposed procedure, combined with those obtained with the official method allowed to obtain more complete information on the composition of the lipid component of chocolate. Consequently, the ultimate goal could be reported this information on the nutrition labels of chocolate, for greater product transparency and greater consumer protection

EXTRACTION OF BIOACTIVE COMPOUNDS OF SAFFRON (CROCUS SATIVUS L.) BY ULTRASOUND ASSISTED EXTRACTION (UAE) AND BY RAPID SOLID-LIQUID DYNAMIC EXTRACTION (RSLDE)

Crocus sativus L. (Iridaceae), commonly known as saffron is not only used as a spice in food, but also for its medicinal properties. For these reasons, in this study the comparison between a conventional extraction technique using ultrasounds (UAE) and a cyclically pressurized solid-liquid extraction with the Naviglio extractor (NE) or Rapid Solid-Liquid Dynamic Extraction (RSLDE) was performed, in order to obtain qualitative and quantitative data related to bioactive compounds of saffron. The extracts obtained were analyzed for their antioxidant activity using ABTS, DPPH and FRAP assays, for their total polyphenol content (Folin-Ciocalteu) and for the metabolic profile using liquid chromatography coupled to tandem mass spectrometry (LC/MS/MS).The efficiency of extraction of active principles obtained with the Naviglio extractor was about four times higher than that resulting from the sonication extraction. The results obtained showed that the extracts of the Naviglio extractor had significant advantages in terms of extraction efficiency and quality of extract; moreover savings of time and therefore represented an important data in anticipation of the use of such extracts for the preparation of functional food and also phytodrugs

EXTRACTION AND CHARACTERIZATION OF FREE NONPOLAR LIPID FRACTION OF CHOCOLATE USING A RAPID ANALYTICAL PROCEDURE

In this work has been developed a new analytical procedure to extract the non-polar component of the lipid fraction of the chocolate, in a simple, rapid and economical way and its subsequent analysis by using a gas chromatograph equipped with flame ionization detector (GC-FID). The interest to isolate the non-polar lipid fraction containing triglycerides, waxes, sterol esters and minor components, such as sterols and liposoluble vitamins from the polar fraction could be of three types: analytical, nutritional and commercial. In analytical scope, the quality parameters of the lipid component of chocolate concern the non-polar component. Moreover, the chemical-physical parameters such as the melting point, refractive index, color, etc. were relative to a mixture of fatty substances was not well defined. From the nutritional point of view, the non-polar lipid fraction is the one that gives the largest contribution to the calorific value of the chocolate and then the separation of the two fractions could be useful to better assess the total caloric intake. For economic reasons, not the least important was considering the possibility of fraudulent additions of polar lipid components to replace the non-polar component more valuable, this alteration was not detectable only by applying the official method. The results obtained by the proposed procedure, combined with those obtained with the official method allowed to obtain more complete information on the composition of the lipid component of chocolate. Consequently, the ultimate goal could be reported this information on the nutrition labels of chocolate, for greater product transparency and greater consumer protection

Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase (TGase)-treated (GPF + TGase), chitosan (CH), and pectin (PEC) hydrocolloid coating solutions on the formation of acrylamide, water retention as well as on oil content. In addition, the Daily Intake (DI) and Margin of Exposure (MOE) were calculated to estimate variations in risk assessment by applying coating solutions before frying. Our results showed that the highest acrylamide content was detected in the control sample, reaching a value of 2089 µg kg−1 . Hydrocolloid coating solutions were demonstrated to be an effective way to reduce acrylamide formation, with the percentage of acrylamide reduction equal to 48% for PEC, >38% for CH, ≥37% for GPF + TGase, and >31% for GPF, respectively. We hypothesized that the coatings were able to increase the water retention and, thus reduce the Maillard reaction, which is responsible for acrylamide formation. In fact, the MOE value for coated French fries was increase, resulting in being closer to the safety level to avoid carcinogenic risk. Moreover, our coatings were effective in reducing oil uptake

Metals loads into the Mediterranean Sea: estimate of Sarno River inputs and ecological risk

The metals pollution in the Sarno River and its environmental impact on the Gulf of Naples (Tyrrhenian Sea, Central Mediterranean Sea) were estimated. Eight selected metals (As, Hg, Cd, Cr, Cu, Ni, Pb and Zn) were determined in the water dissolved phase (DP), suspended particulate matter (SPM) and sediment samples. Selected metals concentrations ranged from 0.32 to 1,680.39 μg l(-1) in water DP, from 103.6 to 7,734.6 μg l(-1) in SPM and from 90.7 to 2,470.3 mg kg(-1) in sediment samples. Contaminant discharges of selected metals into the sea were calculated in about 13,977.6 kg year(-1) showing that this river should account as one of the main contribution sources of metals to the Tyrrhenian Sea