222 research outputs found
Residui plastici, l'insidia che parte da un contatto
No full textNegli ultimi anni, grazie soprattutto all’evoluzione delle tecniche analitiche, è stato possibile riscontrare in vari prodotti alimentari la presenza di composti estranei ceduti da materiali plastici da sempre ritenuti inerti. Tra questi gli ftalati sono stati ritrovati in diversi prodotti alimentari, e la loro presenza è stata ricondotta a cessioni da parte di materiali plastici utilizzati nelle varie fasi del processo di produzione.
Diverse recenti ricerche hanno dimostrato la migrazione di tali sostanze nelle bevande alcoliche in quantità variabili: in Francia nei distillati fino a 10 mg/L, in Francia, Italia e Germania nei vini 0,1-1 mg/L.
Per quanto riguarda il contenuto di tali composti negli oli alimentari, sono state già svolte alcune indagini sui prodotti commerciali da parte dell’associazione dei consumatori tedesca Stiftung Warentest nel 2005 e nei mesi scorsi da parte della associazione italiana Altroconsumo.
Inoltre, a dimostrazione dell’attualità di questa tematica, si riporta che nell’ultimo congresso della Società Italiana per lo Studio delle Sostanze Grasse, tenutosi a Roma nel giugno scorso, sono stati discussi dal prof. Konrad Grob i risultati delle ricerche da lui condotte sul contenuto di ftalati negli oli e grassi. In particolar modo, sono state evidenziate le difficoltà analitiche della determinazione e le accortezze per evitare le contaminazioni ambientali che spesso portano a sovrastime dei risultati. Inoltre, il prof. Grob ha riportato i risultati di un monitoraggio effettuato nel 2006 in Svizzera che ha preso in considerazione 74 oli alimentari, di cui 61 extravergini di oliva. In 28 di questi era superato il limite indicato di 1,5 mg/kg per il composto DEHP
Influenza dei fattori geografici, tecnologici e varietali sul contenuto di resveratrolo in alcuni vini rossi abruzzesi e friulani
No full textLA TUTELA DELLE PRODUZIONI AGRO-ALIMENTARI MEDIANTE LE DOP: ANALISI TECNICO ECONOMICA DI UNA REALTA' OLIVICOLA
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Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
Get PDFA Fourier transform infrared spectroscopy–Partial Least Squares (FTIR–PLS) strategy for the determination of the quality of olive fruits and the respective virgin olive oil (VOO) has been developed. This methodology has been demonstrated as able to correlate the level of fly attack in olive oils with their FTIR spectra. A multivariate calibration model was built by the PLS algorithm using the 4000–700 cm−1 spectral range on pretreated data and an evaluation of some of the usual quality parameters of VOO (free acidity, fatty acids composition, oxidative stability by OSI time and phenolic compounds obtained by capillary electrophoresis) and was performed to corroborate the real influence of fly attack on the quality of the oils. Furthermore, the evaluation of the FTIR data showed some differences in the regions of the fatty acids and phenolic compounds depending on the percentage of fly attack on the olives. This non-destructive method easily allows a non-destructive measure and, at the same time, establishes the level of Bactrocera oleae attack in olive fruit thus analysing directly the olive oil obtained without any previous treatment.Fil: Gómez Caravaca, Ana María. Universidad de Granada; España. Universita Di Bologna; ItaliaFil: Maggio, Ruben Mariano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Rosario. Instituto de Química Rosario; ArgentinaFil: Verardo, Vito. Universita Di Bologna; ItaliaFil: Cichelli, Angelo. Università G. d’Annunzio Chieti-Pescara. Laboratorio Merceologico; ItaliaFil: Cerretani, Lorenzo. Universita Di Bologna; Itali
Evolution of antioxidant fraction of extra virgin olive oils stored in different containers
No full textAnalysis of the volatile compounds of saffron by headspace gas chromatography-mass spectrometry
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Preliminary evaluation of variations in composition induced by esca on cv. Trebbiano d’Abruzzo grapes and wines
Get PDFThe present study examined the effect on quality caused by esca in both grape clusters and wines. In the
last year (2000) of an eight-year survey of esca foliar symptoms, the vines of two cv. Trebbiano d’Abruzzo vineyards
fell at the moment of grape clusters sampling, into 3 groups: 1. vines with esca symptoms; 2. vines that happened to
be asymptomatic but that were known to be diseased because they had show leaf symptoms in at least one other
survey year and 3. healthy vines. In a third vineyard, in the same growing area, grape clusters were sampled from
vines with trunk renewal that had been restored and from unrenewed vines that had never shown esca leaf symptoms
and were consequently presumed to be healthy. Preliminary results on grape clusters in the first two vineyards
showed differences in composition between symptomatic vines on the one hand, and asymptomatic/diseased vines
and healthy vines on the other, with symptomatic vines having lower levels of reducing sugars and a higher nitrogen
concentration. As a result the alcohol content of wines from symptomatic vines was about 1% v:v lower than that of
wines from the other two groups of vines. Grape clusters and wines from diseased/asymptomatic vines and healthy
vines did not differ in the compositional parameters used in the test except for total polyphenols which gave contrasting
data among the first two vineyards. In grape clusters and wines from the third vineyard the preliminary results
likewise revealed no difference between vines with trunk renewal and unrenewed healthy vines. This finding would
seem to corroborate the practice of trunk renewal as a means of restoring both vines and the quality of grape clusters.
Research is continuing to evaluate the reliability of these results
Characterisation of virgin olive oils obtained from three different cultivars grown in the Albanian territory
No full textChemical characterisation was carried out on samples of virgin olive oil obtained from three different cultivars, which were cultivated in three geographic areas of the Albanian territory. Two cultivars were typical of Albania (Kalinjoti and UBT Tirane), while the third was originally from Spain (Arbequina). The olives, that came from three different geographical areas (in Albania) were obtained during the 2016-2017 harvesting season. Several evaluations have been carried out in order to determine qualitative parameters (free acidity, peroxide value and UV spectrophotometric indices), chemical composition of three classes of compounds (fatty acids, phenols and tocopherols) and genuineness (AECN42) of the analysed olive oils. The obtained results showed the Arbequina and UBT Tirane cultivars characterised by significantly higher acidity values than those observed in Kalinjoti cultivar, which showed lower values also regarding the number of peroxides. No variations were instead evidenced in the UV spectrophotometric indices. Regarding the fatty acid profiles, the Arbequina cultivar grown in the Albanian territory resulted poorer of w9 isomer of oleic acid but, at the same time, showed greater concentrations of the w7 isomer. The UBT Tirane was instead characterised by a lower content of linoleic acid compared to the other two cultivars. A further parameter worthy of attention concerned the total content of polyphenols, which are present at particularly higher concentrations in the Kalinjoti cultivar, whereas tochopherols seem to be more represented in the UBT Tirane. This work, as a whole, has highlighted the undoubted strengths of Kalinjoti cultivar, which has been characterised by parameters that should guarantee superior health properties, and therefore should be of more interest for the consumer
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