A5090425764- Edible Oils Quality and Analysis
- Spectroscopy and Chemometric Analyses
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Diverse academic and cultural studies
- Advanced Chemical Sensor Technologies
- Potato Plant Research
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Horticultural and Viticultural Research
- Postharvest Quality and Shelf Life Management
- Food Chemistry and Fat Analysis
- Management, Economics, and Public Policy
- Antioxidant Activity and Oxidative Stress
- Historical and Environmental Studies
- Analytical Chemistry and Chromatography
- Cholesterol and Lipid Metabolism
- Biochemical Analysis and Sensing Techniques
- Free Radicals and Antioxidants
- Dye analysis and toxicity
- Plant Physiology and Cultivation Studies
- Educational and Social Studies
- Linguistic Studies and Language Acquisition
- Plant Pathogens and Resistance
- Ancient Mediterranean Archaeology and History
University of Bologna
2005-2016
Universidad de Granada
2005-2008
University of Teramo
2005-2008
University of Parma
2007-2008
University of Reading
2008
Istituto di Biometeorologia
2004
National Research Council
2004
Virgin olive oil has a high resistance to oxidative deterioration due its tryacylglycerol composition low in polyunsaturated fatty acids and the presence of group phenolic antioxidants composed mainly polyphenols tocopherols. We isolated several compounds extra virgin (phenyl-ethyl alcohols, lignans, secoiridoids) by semipreparative high-performance liquid chromatography (HPLC) identified them using ultraviolet, atmospheric pressure chemical ionization, electrospray ionization MS detection....
The evaluation of the influence olive ripening degree on stability extra virgin oils by determination oxidative index, DPPH(*) radical test, and quali-quantitative analysis phenolic compounds, as well study variation their sensory profiles, plays a key role in assessment overall oil quality. Olives cv. Nostrana di Brisighella grown north-central Italian region Emilia-Romagna were picked at four different stages ripeness immediately processed an experimental mill. polar extracts samples...
The increasing popularity of olive oil is mainly attributed to its high content oleic acid, which may affect the plasma lipid/lipoprotein profiles, and richness in phenolic compounds, act as natural antioxidants contribute prevention human disease. An overview analytical methods for measurement polyphenols presented. In principle, procedure determination individual compounds virgin involves three basic steps: extraction from sample, separation, quantification. A great number procedures...
ABSTRACT A rapid Fourier transform infrared (FTIR) attenuated total reflectance spectroscopic method was applied to determine qualitative parameters such as free fatty acid (FFA) content and the peroxide value (POV) in virgin olive oils. Calibration models were constructed using partial least squares regression on a large number of oil samples. The best results ( R 2 = 0.955, root mean square error cross validation [RMSECV] 0.15) evaluate FFA expressed oleic % (w/w) obtained considering...
Capillary electrophoresis (CE) can be effectively used as a fast screening tool to obtain qualitative and semiquantitative information about simple complex phenolic compounds of extra virgin olive oil. Three phenols (tyrosol, hydroxytyrosol, vanillic acid), secoiridoid derivative (deacetoxy oleuropein aglycon), two lignans (pinoresinol acetoxypinoresinol) were detected the main in oils by high-performance liquid chromatography (HPLC) capillary zone (CZE). Spectrophotometric indices, radical...
A comparison between the results obtained by using HPLC−UV, HPLC−MS, and CE−UV for characterizing deterioration of extra-virgin olive oil during heating (180 °C) was investigated, taking into account phenolic compounds. The concentration several compounds belonging to four families phenols (simple phenols, lignans, complex acids) determined in samples after thermal treatment all three techniques. Hydroxytyrosol, elenolic acid, decarboxymethyl oleuropein aglycon, aglycon reduced their with...
The aim of this work was to develop a rapid resolution liquid chromatography coupled electrospray ionization time-of-flight mass spectrometry (RRLC-ESI-TOF-MS) method followed by tetrazolium salt (MTT)-based cell viability assays for qualitative and quantitative classification extra virgin olive oil (EVOO) varieties phenolic other polar compound contents as well characterization putative cytotoxic activities against human cancer cells. Five different Spanish EVOO were analyzed,...
Abstract Among vegetable oils, extra virgin olive oil (EVOO) has nutritional and sensory characteristics that make it unique a basic component of the Mediterranean diet. EVOO always been used over centuries for its preventive therapeutic properties, as well precious valuable dietary lipidic condiment. Benefic effects diet rich in on human health, especially prevention and/or reduction hypercholesterolaemia, serum lipoprotein levels atherosclerosis, hypertension, cardiovascular diseases...
Abstract The characteristic resistance to oxidation of virgin olive oil is related its unique fatty acid composition in addition several minor components that have antioxidant properties. Among the latter, phenols are most important. Several factors can influence chemical or enzymatic oxidative processes extend shorten shelf‐life oil. Furthermore, amount phenolic compounds extracted during production fundamental for and nutritional quality In fact, it well known different steps used...
The antioxidant activity of the phenolic fraction extra virgin olive oil was assessed in samples that had a decreasing content antioxidants presence and absence copper ions as catalyst autoxidation. oxidation process evaluated by measuring primary secondary products. Changes phenols tocopherols were investigated high-performance liquid chromatography. Both total phenol their monitored spectrophotometric assays (with Folin-Ciocalteu ABTS*+ reagents). important role compounds (particularly...