A5076917130- Edible Oils Quality and Analysis
- Spectroscopy and Chemometric Analyses
- Essential Oils and Antimicrobial Activity
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Potato Plant Research
- Garlic and Onion Studies
- Isotope Analysis in Ecology
- Fermentation and Sensory Analysis
- Natural product bioactivities and synthesis
- Pesticide Residue Analysis and Safety
- Cholesterol and Lipid Metabolism
- Protein Hydrolysis and Bioactive Peptides
- Antioxidant Activity and Oxidative Stress
- Neurobiology and Insect Physiology Research
- Plant Growth Enhancement Techniques
- Postharvest Quality and Shelf Life Management
- Phytochemistry and Biological Activities
- Horticultural and Viticultural Research
- Hemiptera Insect Studies
Cereal Research Centre
2018-2024
Centro di Ricerca per l’Orticoltura
2021-2022
Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria
2021-2022
Research Centre for Olive Growing and Olive Oil Industry
2013-2017
Istituto Sperimentale per la Zootecnia
1997-2006
Abstract This research work was conducted to establish whether monovarietal olive oils could be differentiated by their basic classes of compounds, ie (a) fatty acids, (b) alcohols, (c) polycyclic triterpenes and (d) squalene. The ratio values biosynthetically correlated acids were also examined. mentioned formed in distinct biosynthetic compartments the fruit, should represent characteristic compositional data an cultivar. widely cultivated Italian cultivars studied Frantoio, Bosana, Dritta...
The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due their fatty acid (FA) composition they are characterized by low stability oxidation variable viscosity. Single-cell (SCOs) oleaginous microorganisms a possible alternative vegetable oils: more suitable, it can further be improved controlling fermentation’s...
This study was conducted and carried out as a consequence of the European directives n°2081/92 n°2037/93 in which regulations for protection denomination origin food commodities were established. The research work intended to investigate if monovarietal oils may be differentiated by their basic chemical composition. A positive outcome this pilot would hopefully permit extension characterisation Italian DOP (Protected Denomination Origin) olive oils. In olive, long-chain alcohols, triterpenes...
In the oil sector, a novelty in centrifugal extraction system is represented by multi-phase decanters (DMF) that work without adding process water and with advantage of recovering dried pomace by-product, called “pâté”, consisting pulp its vegetation water, traces stone. The pâté has high content phenolic compounds, mainly secoiridoids verbascoside. present investigated efficacy two different ways debittering (by sequential filtrations spontaneous fermentation) DMF from three olive cultivars...
The aim of this study was to provide an additional element knowledge and evaluation on extra virgin olive oil from the Italian region Calabria, belonging Grossa di Gerace cv. Then, following chemical, physical–chemical, sensory analyses have been performed: free acidity, peroxide value, UV spectrophotometric indices, ethyl esters, waxes, tocopherols, fatty acids, triglycerides, sterols, alcohols, phenolic substances, dynamic headspace volatile compounds, profile. analytical investigation...
Halyomorpha halys is an insect native to eastern Asia, which in recent years has spread widely throughout Europe and able cause extensive damage agricultural production. The mainly associated with the trophic activity that can take place various plant organs. H. production affect olive production, quantitatively reducing damaging quality of oils produced. In present work, caused on olives "Dritta" "Leccino" cultivars effects chemical, physical–chemical, sensory characteristics obtained from...
Seven cultivars of extra-virgin olive oils (EVOOs) with different contents natural antioxidants were analysed to evaluate the influence storage time on EVOO quality. The EVOOs stored in 1-L-volume green glass bottles at room temperature (15–18 °C) and same area exposure air. main chemical, physicochemical, sensory characteristics related quality determined for these every 2 months, over a total period 12 months. Under conditions, all showed gradual loss Based characteristics, shelf-life was...
The quality of monovarietal extra virgin olive oil from cv. ‘Taggiasca’ is influenced by many factors that have impact on shelf-life as well sensory and healthy properties the product. aim work was to recreate conditions similar those in consumer sales point (conditions “shelf”), maintaining packaged dark-green bottles at room temperature (between 18 25 °C) under artificial light away heat sources, monitoring oils up 12 months bottling with quarterly sampling for main chemical,...
The development of innovative technologies in the mechanical extraction process extra virgin olive oil can improve its quality standards through modulation physical, chemical and biochemical processes. Extra varietal differentiation are influenced by many factors, particularly extraction. use ultrasound technology does not affect quality, composition, thermal properties oil, facilitating separation from solids, it allows release active compounds paste, with a positive influence on phenolic...
Abstract BACKGROUND Single cultivar ‘Olivastro di Bucchianico’ extra virgin olive oil is obtained from olives cultivated in a narrow area of the Abruzzo region, Italy. This mostly present municipality Bucchianico and some neighbouring municipalities province Chieti. There very little research literature describing morphological chemical characteristics this cultivar. RESULTS A characterization plant fruit was carried out. In addition, we characterized chemical, physical‐chemical sensory...
Summary Two types of products obtained from the processing O lea europaea cv ‘ T aggiasca’ were monitored: pitted olives and olive paste preserved in monovarietal extra‐virgin oil same variety. The aim this study was to follow trends main physico‐chemical sensory parameters related quality these table their covering oils, for simulation shelf‐life conditions. From all analyses carried out, it can be concluded that optimum time storage two packaged glass jars at room temperature (between 18...
Extra virgin olive oil (EVOO) is a commercial product of high quality, thanks to its nutritional and organoleptic characteristics. The olives ripeness the choice harvest time according their color size, strongly influences quality EVOO. physical sorting with machines performing rapid objective optical selection, impossible by hand, can improve final product. aim this study concerns classification into two qualitative classes, based on maturity stage presence external defects, through an...
In southern Italy, some olive cultivars such as ‘Ogliarola Salentina’ ripen when the day temperature is still high, at up to 28 30 °C. This can affect both oil quality and expression of its valuable characteristics. addition, it increases risk undesirable fermentation that generate off-flavors. present study, nocturnal harvesting was carried out determine influence have on characteristics extra virgin oil, particularly volatile oxidative compounds. The data obtained are encouraging: lower...
Purpose The purpose of this paper is to guide the choice consumers, putting on label an additional claim, which can provide more information sensory profile and nutritional preservation features marketed extra virgin olive oil. Design/methodology/approach In order define concept global quality, following parameters were considered: fruity, bitter, pungency, 1-penten-3-one, phenolic substances, tocopherols, peroxide value, free acidity, palmitic acid, stearic acid oleic linoleic...
This study was conducted and carried out as a consequence of the European directives n°2081/92 n°2037/93 in which regulations for protection denomination origin food commodities were established. The research work intended to investigate if monovarietal oils may be differentiated by their basic chemical composition. A positive outcome this pilot would hopefully permit extension characterisation Italian DOP (Protected Denomination Origin) olive oils. In olive, long-chain alcohols, triterpenes...