A5046263280- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Edible Oils Quality and Analysis
- Plant Physiology and Cultivation Studies
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Pomegranate: compositions and health benefits
- Proteins in Food Systems
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
- Garlic and Onion Studies
- Plant biochemistry and biosynthesis
- Microbial Inactivation Methods
- Digestive system and related health
- Cynara cardunculus studies
- Milk Quality and Mastitis in Dairy Cows
- Infant Nutrition and Health
- Antioxidant Activity and Oxidative Stress
- Postharvest Quality and Shelf Life Management
- Phytase and its Applications
- Listeria monocytogenes in Food Safety
University of Bari Aldo Moro
2015-2024
University of Foggia
2003-2010
Defense Information Systems Agency
2010
University of Naples Federico II
2003
Institute of Dermatology
1983
Grapes, particularly the species Vitis vinifera L., are one of most widely grown crops in world. Winemaking processes generate a high amount residues, which currently pose an environmental and economic sustainability problem for companies sector. For this reason, solutions being explored development new products with high-added value derived from valorization these residues. One wastes produced by winemaking is grape pomace, chemical composition promising because it rich compounds...
Grape pomace (GP), a major byproduct obtained from the winemaking process, is characterized by high amount of phenolic compounds and secondary plant metabolites, with potential beneficial effects on human health. Therefore, GP source bioactive antioxidant, antimicrobial, anti-inflammatory activity. As people are paying more attention to sustainability, in this work, we evaluate two different extractions (aqueous hydroalcoholic) compounds. In vitro simulated gastrointestinal digestion...
ABSTRACT: Phenolic composition and antioxidant activity of extra‐virgin olive oils extracted from several Italian varieties were studied at production during storage. The was measured according to the following tests: in aqueous phase, by radical scavenging 2,2′‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulfonic acid) (ABTS) cation; lipid using β‐carotene bleaching method. phenolic content not correlated oxidation indices (peroxide value spectrophotometric constants). contents profiles various...
Malaxation is a basic step in the mechanical olive oil extraction process that may affect yield, quality, and health properties of virgin (VOO). The operative conditions malaxation, such as temperature time, are fundamental to favor coalescence and, consequently, duration VOO process. aim this study was improve efficiency by using an ultrasound treatment paste before malaxation step. ultrasonic applied Coratina Peranzana, which two most popular Southern Italian varieties characterized...
Background and Aims In some years, the table grape cultivar Crimson Seedless does not reach commercially acceptable level of red colour in Mediterranean climates, with negative consequences for grower. Application abscisic acid (S-ABA) sucrose could be a tool overcoming this problem. Methods Results A commercial formulation S-ABA (400 mg/L) (10%) was applied to at beginning veraison 5 days later order verify effect on harvestable bunches, skin colour, chemical characteristics, anthocyanin...
Summary This work is aimed at: (i) analysing the extracts obtained from canning by‐products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC ‐ ESI MS / profile, colour, textural properties cooking performance fresh pasta enriched most extract, with control pasta. The concentrated Catanese cv. showed highest activity (1662 μmol Trolox equivalents L −1 ) levels luteolin‐7‐ O ‐rutinoside, ‐glucoside apigenin‐7‐ ‐rutinoside compared to...
Grape pomace (GP)-the major by-product of winemaking processes-still contains bioactive molecules with known beneficial properties for human health, such as an antiradical scavenging activity or antiproliferative tumors. In vitro studies have demonstrated that GP polyphenols specifically influence colon cancer cell proliferation. addition to previously published work, we tested the phenolic compounds Aglianico following in simulated gastrointestinal digestion on colorectal lines at different...
ABSTRACT A study is reported on the chemical and sensorial characteristics of extra virgin olive oil flavored with hot pepper, garlic, oregano rosemary during 7 months storage. The oils were prepared by addition spice oily extracts at three different levels concentration to an oil. following parameters monitored: acidity, peroxide value (PV), K 232 , 270 (E)‐2‐hexenal/hexanal ratio characteristics. At end storage, all samples showed PV values lower than control, whereas similar observed....
The aim of this study was to assess the influence 9 winemaking technologies (traditional, delestage, saignée, delayed punching-down, addition grape seed tannins, ellagic-skin-seed heating must-wine, cryo-maceration, and prolonged maceration) on phenolic content antioxidant activity Primitivo musts wines. Three methods for determination were compared: DPPH, beta-carotene bleaching assay, ABTS. Oenological parameters composition fraction 1-y-aged wines also determined. tannins allowed increase...
Some plant growth regulators, including ethephon, can stimulate abscission of mature grape berries. The stimulation berry reduces fruit detachment force (FDF) and promotes the development a dry stem scar, both which could facilitate production high quality stemless fresh-cut table grapes. objective this research was to determine how two potential treatments, 1445 2890 mg/L affected FDF, pre-harvest abscission, quality, ethephon residue Thompson Seedless Crimson Both treatments strongly...
Stilbenes are a family of phenolic secondary metabolites that known for their important roles in plant protection and human health. Numerous studies show vine shoots, one the most abundant winery wastes, could be used as source bioactive compounds such stilbenes. The predominant stilbenoids shoots trans-resveratrol (Rsv) ε-viniferin (Vf), whose content varies depending on numerous intrinsic extrinsic factors. present work investigates influence pre-treatment variety stilbene concentration...
Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due high cost and long ageing period, alternative approaches have been developed, such as use wood chips ultrasound treatment. The present paper reports results investigation performed on (cv. Primitivo). Three treatments were investigated: a) with toasted vine-shoots (10 g/L); b) g/L) treated by ultrasound; c) control untreated. Wines analysed after 7, 14, 21, 28 days. application combined...
Abstract The chemical characteristics, phenolic content and antioxidant activity of olive oils flavored with garlic, lemon, oregano, hot pepper, rosemary were evaluated during 9 months storage. At the end storage period, unflavored garlic‐flavored maintained their parameters within limits fixed for extra‐virgin oils. After storage, a noticeable decrease in was observed all highest (35.0 ± 3.9 mg/kg oil) lowest (6.3 0.4 mg/kg) contents detected oils, respectively. Compounds such as...
Quality indices, antioxidant compounds, and activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage. Whole stoned olives, picked at 2 different maturation index (MI), submitted to malaxation for 45 min extracted by 3-phase continuous system. A 90-min trial was also performed the olives. The following parameters monitored: free acidity, peroxide value, K(232) K(270) sensory profile, total phenolic content (TPC), profiles, tocopherol activity (AA). highest...
Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients intestinal absorption, several biotechnological solutions have been proposed BCP processing, with fermentation one most attractive. The present study used an integrated metabolomic approach investigate how use starter cultures may affect volatilome and profile bioaccessible phenolics fermented BCP. selected microbial starters...