Aspetti agronomici e prospettive di valorizzazione della corilicoltura nel Lazio

Vengono analizzate la situazione della coltura del nocciolo in Italia, le principali i problematiche e le tecniche di produzione. Si riportano alcuni risultati della ricerca finalizzati al miglioramento della tecnica colturale

Studi preliminari dell’attività antiossidante in alcune piante del bacino del mediterraneo

Giornate di studio. Società Italiana di Farmacognosia. Taormin

A comparative study of triacylglycerols molecular species composition in equine and human milks

none4noThe composition of triacylglycerols (TAGs) is a very useful parameter to understand several properties of creams and anhydrous milk fat products such as nutritional value, technological applications, and textural properties. In this paper, the molecular species of TAGs of equine milk were identified using a combination of non-aqueous reversed phase high-performance liquid chromatography, electrospray ionization mass spectrometry and high temperature gas chromatography and were then compared to the TAGs composition of human milk. The data showed that equine milk contained a complex mixture of different TAGs molecular species resulting from the widest range of its fatty acids as compared to human milk. In particular, the largest differences in TAGs composition between equine and human milk concerned TAGs containing medium-chain fatty acids; for C8, C10, and C12. In terms of carbon number (CN), TAGs with CN36–CN46 were the most abundant in equine milk with a maximum concentration at CN44 (15.3%), while TAGs with CN44–CN52 were the predominant in human milk with a maximum of CN52 (30%). For both milks studied, the experimentally determined distributions of TAGs molecular species deviated from those predicted by the random hypothesis. TAGs with CN44 corresponding to a fatty acids carbon number distribution of C8/C18/C18, C12/C14/C18, and C10/C16/C18 were apparently preferentially synthesized in equine milk. Whereas, in human milk, mixed TAGs with CN52 containing C16/C18/C18 fatty acids were much higher than would be expected from the random calculation.noneHaddad I; Mozzon M; Strabbioli R; Frega N GHaddad, I; Mozzon, Massimo; Strabbioli, R; Frega, Natale Giusepp

Are virgin olive oils obtained below 27 C better than those produced at higher temperatures?

a b s t r a c t Within the European Union, indications of 'first cold pressing' and 'cold extraction' can only be used for virgin olive oil (VOO) obtained below 27 C from mechanical processing. Three different malaxing temperatures (25, 35 and 45 C) are here evaluated for the quality of the VOO obtained in a continuous industrial plant. The oils were stored at room temperature in the dark for 12 months. Initially, oil obtained from a blend of Frantoio/Leccino cultivars (F/L) had higher acidity and peroxide levels and lower phenolic content than a Coratina cultivar (Cor). The oxidative stability of the oils positively correlated with malaxation temperature (F/L, R 2 ¼ 0.818; Cor, R 2 ¼ 0.987) as the phenolic content was directly proportional to the temperature (F/L, R 2 ¼ 0.887; Cor, R 2 ¼ 0.992). Only oils obtained at 45 C were rejected because of 'heated or burnt' off-flavour. Decarboxymethylation of secoiridoids and further hydrolysis of phenolic esters occurred during storage. The oxidation products of derivatives of tyrosol and hydroxytyrosol were detected after nine months in both the F/L and Cor samples. Thus, VOO obtained at a processing temperature lower than 27 C does not show higher chemical and sensory qualities than VOO obtained at 35 C

Effect of a polyglucosamine on the body weight of male rats: Mechanisms of action

Polyglucosamine (PG) is a low-molecular-weight chitosan (125. kDa) mixed with vitamin C and tartaric acid in standardised proportions. The aim of this study was to determine its effect on the body weight of male rats and clarify the mechanism of action. Three groups of 12 young male rats were fed a standard diet, or a diet containing PG (1% or 2%), for nine weeks. Body weight, food and water intake, and total cholesterol and triglyceride levels were measured before and at the end of treatment; low-density (LDL) and high-density lipoproteins (HDL), the amount of faeces, and their lipid, glucose and acetate content were also measured at the end of treatment.Total body weight increased by 234 \ub1 44.2. g in the controls, 233 \ub1 32.4. g in the rats fed PG 1%, and 206 \ub1 32.8 in those fed PG 2%; the weight increase was significantly less only in the PG 2% group, with the greatest difference being reached after four weeks (p< 0.01). Food intake was similar in all three groups. Twenty-four hour faecal weight/body weight was significantly higher (p< 0.05) in the animals treated with PG 2% than in the controls; faecal lipid, acetate, glucose and water content were also significantly higher in the PG 2% group. There was no significant change in the plasma lipid profiles of any of the groups.Dietary PG 2% reduces body weight, increases faecal weight (and faecal lipid and water content), and makes available fats and glucose as fuel for colon bacteria, as indicated by the higher acetate content