A5076658024- Coffee research and impacts
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Tea Polyphenols and Effects
- Phytochemistry and Biological Activities
- Potato Plant Research
- Natural product bioactivities and synthesis
- Ginseng Biological Effects and Applications
- Fermentation and Sensory Analysis
- Food Chemistry and Fat Analysis
- Advanced Chemical Sensor Technologies
- Genomics, phytochemicals, and oxidative stress
- Biochemical Analysis and Sensing Techniques
- Phytoestrogen effects and research
- Cholinesterase and Neurodegenerative Diseases
- Herbal Medicine Research Studies
- Biochemical and biochemical processes
- Meat and Animal Product Quality
- Plant Pathogens and Resistance
- Blood properties and coagulation
- Pharmacological Effects of Natural Compounds
- Clinical Laboratory Practices and Quality Control
- Traditional Chinese Medicine Analysis
- Medicinal Plants and Neuroprotection
- Food Quality and Safety Studies
Università di Camerino
2018-2025
Centro Ricerche FIAT
2021-2022
In a world where an eco-friendlier approach is becoming more and necessary, it essential to reduce waste production reuse residues of the company’s supply chain. Coffee silverskin (CS) spent coffee ground (SCG), two by-products production, are important sources bioactive compounds and, for this, some authors have proposed their in nutraceutical, food, cosmetic sector. However, potential enzyme inhibitory properties been poorly investigated. Hence, objective current work was study enzymatic...
Abstract Spent coffee ground (SCG) is the remaining residue produced after extraction of coffee, and it considered a source unextracted bioactive compounds. For this, in latest years, attention has been focused to innovative reuses that can exploit potentiality SCG. Unfortunately, content compounds not thoroughly studied yet, major publication investigated caffeine chlorogenic acids levels, total polyphenol contents, flavonoid content. Hence, these approaches have determined only an...
The coffee plant Coffea spp. offers much more than the well-known drink made from roasted bean. During its cultivation and production, a wide variety of by-products are accrued, most which currently unused, thermally recycled, or used as fertilizer animal feed. Modern, ecologically oriented society attaches great importance to sustainability waste reduction, so it makes sense not dispose production but bring them into value chain, prominently foods for human nutrition. There is certainly...
In this study, six extracts of Arabis carduchorum prepared from solvents varying polarity (water, methanol, ethyl acetate, dichloromethane, and n-hexane) were investigated for their chemical profiles total phenolic flavonoid contents (TPC/TFC) using HPLC–MS/MS spectrophotometric/colorimetric assays, respectively, along with the assessment antioxidant enzyme inhibitory effects. general, polar (methanol, water, infusion) showed higher TPC/TFC than other (range: 13.73–26.62 mg GAE/g; 2.66–52.95...
Acidity is an important parameter in coffee, contributing to aroma and flavor, imparting fruity notes, improving the gloss of making beverage more interesting. In this study, two analytical methods were proposed quantify content nine organic acids, caffeine, phenolic four chlorogenic acids espresso coffee using HPLC-DAD instrument. addition, a new solid-phase extraction (SPE) sample clean-up procedure for has been optimized. The newly developed characterized by satisfactory recovery levels...
Nowadays, it is important to monitor the freshness of meat during storage protect consumers' health. Volatile organic compounds (VOCs) are responsible for odour and taste food, they give an indication about quality freshness. This study had aim seek select potential new markers spoilage through a semi-quantitative analysis in five types (beef, raw baked ham, pork sausage chicken) then develop quantitative analytical method detect quantify on simultaneously. Firstly, headspace-solid phase...
Even if the acids composition and their role in coffee still need to be clarified, acidity is one of main sought-after features it becoming quality markers. Hence, aim this paper was evaluate parameters influencing with a focus on carboxylic acids. To best our knowledge, first study regarding filter prepared from specialty mainstream coffee, differently roasted through eight diverse extraction methods. Coffee cup chemical terms organic chlorogenic acids, caffein physicochemical were...
For the first time volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and (GC-O/FID), have employed to fully characterize aroma profile this by-product. This work also provided an entire characterization bioactive present in silverskin,...
Leonurus cardiaca L. (Lamiaceae) is a perennial herb distributed in Asia and Southeastern Europe has been used traditional medicine since antiquity for its role against cardiac gynecological disorders. The polar extracts obtained from aerial parts contain several compounds among which alkaloids, iridoids, labdane diterpenes, phenylethanoid glycosides play major conferring protection the aforementioned diseases. On other hand, antioxidant activities enzyme inhibitory properties of these have...
Spent coffee grounds (SCGs), waste products of beverage production, are rich in organic compounds such as phenols. Different studies have demonstrated phenol beneficial effects counteracting neurodegenerative diseases. These diseases associated with oxidative stress and neuroinflammation, which initiates the degeneration neurons by overactivating microglia. Unfortunately, to date, there no pharmacological therapies treat these pathologies. The aim this study was evaluate phenolic content 4...
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits produce a powder represents one of possible conservation methods extend their shelf-life. The aim present study was compare influence freezing different drying on volatile profile strawberry using HS-SPME/GC–MS method, in addition analysis jam volatiles. A total 165 compounds were identified, accounting for 85.03–96.88% compositions. Results PCA showed that each process affected way,...