Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage

'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T0 to T4, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The aw ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials

Olive Leaves, a Promising Byproduct of Olive Oil Industry: Assessment of Metabolic Profiles and Antioxidant Capacity as a Function of Cultivar and Seasonal Change

Olive (Olea europaea L.) leaves are an abundant byproduct in the olive oil industry characterized by high quantities of phenols. The content of these molecules in olive leaves may vary according to several factors, including cultivar, olive tree alternate bearing cycle, and seasonal variations. In the present study, leaves belonging to five Italian cultivars (‘Biancolilla’, ‘Nocellara Etnea’, ‘Nocellara Messinese’, ‘Nocellara Siracusana’, ‘Zaituna’), cultivated in the same area, were collected from January to August and individually subjected to an appropriate extraction assay. Each extract was analyzed by means of HPLC/DAD/ESI-MS to determine its phytochemical profile and assess inter cultivar and seasonal variations. Moreover, total phenolics, ORAC, and DPPH assays were performed, in order to evaluate the Total Polyphenol Content and antioxidant potential. Seventeen different metabolites belonging to the subclasses of simple phenols, secoiridoids, hydroxycinnamic acids, and flavonoids were identified, quantified, and used as markers to monitor profile variations. The data obtained have shown that secoiridoids, particularly oleuropein, can be regarded as key molecules to discriminate among different cultivars and to assess variability in olive leaves during the flower and fruit development stage. All of the samples evidenced a remarkable antioxidant activity in terms of Radical Scavenging Activity, and as expected, some differences were observed among cultivars and depending on the harvest period through ORAC assay

Use of concentrated fruit juice extracts to improve the antioxidant properties in a soft drink formulation

Three juices obtained respectively from pomegranate, prickly pear and orange fruit were separately concentrated using an innovative technique, that allow to obtain a final product with high content of bioactive compounds and elevate antioxidant activity. The concentrated juices were employed in the formulation of a soft drink to improve its bioactive properties. Despite a low amount of each concentrated juice was used, the experimental soft drink obtained evidenced a high content of total polyphenols. The antioxidant activity detected was similar to that of tea commonly considered a healthy beverage with strong radical scavenging activity. The sensory analysis of the soft drink showed a consumers' liking score potentially promising for market acceptance. In addition, the experimental drink produced was evaluated for its stability by simulating domestic storage and from the results obtained is possible to assess that a good antioxidant activity was maintained even after 5 days of conservation. Therefore, the present work, stimulates the use of high-quality concentrated juices as food ingredient in order to improve the functional properties of soft drinks