3,701 research outputs found
Evaluation of phenolics and cysteine sulfoxides in local onion and shallot germplasm from Italy and Ukraine
No full textOnions (Allium cepa L.) are the most important Allium vegetables whose increasing popu-
larity is related to their pungent taste and richness in
non-nutrient bioactive compounds. Many diverse local
types are present and valued in several areas, although
still poorly characterized. In the present study, fresh
edible parts from Italian and Ukrainian bulb onion,
potato onion, and shallot populations were analyzed for
their phenolic and cysteine sulfoxide content and
antioxidant capacity. Fifteen phenolic compounds,
belonging to flavonols and anthocyanins, and two
cysteine sulfoxides, methiin and isoalliin, were quan-
tified. Total phenolics and cysteine sulfoxides were in
the range 2595–9840 and 6777–18,916 mg kg-1 d.m.,
respectively. On average, potato onion phenolic con-
tent was 55 and 59 % higher than in bulb onion and
shallot accessions, respectively. Bulb and potato
onions showed a similar cysteine sulfoxide content,
whereas in shallots sulfoxide level was about 17 %
lower. Flavonols were related to antioxidant capacity
in both low and high anthocyanin types; however
anthocyanins gave a prominent contribution to total
antioxidant capacity in red onions. Quantitative vari-
ations of some components allowed a clear discrimi-
nation among the three groups of onions, highlighting
the possibility of selection for both low or high content
of specific components
Enhancing dialogue to bridge the gaps in Bioethics : abstract book : EACME Annual Conference 2022 : Varese, 15-17 September 2022
No full textComparison of the lipid content, fatty acid profile and sterol composition in local Italian and commercial royal jelly samples
No full textRoyal jelly (RJ) is a beehive product that has gained a significant scientific and commercial interest due to its healthy properties. In the present study, lipid content, fatty acid profile and phytosterol amount were determined in eight local and four commercial pure RJ samples. A mixture of diethyl ether/isopropanol 50/1 (v/v) was chosen to extract fat matter from RJ. Lipid amounts ranged from 2.3 and 7.2 % and from 2.0 to 3.2 % of the fresh product in local and commercial RJ, respectively. Fourteen fatty acids and three phytosterols were identified. About 70 % of the total fatty acids consisted of (E)-10-hydroxy-2-decenoic and 10-hydroxydecanoic acid. No significant difference was observed between local and commercial samples in regards to the relative amount of individual fatty acids. Sterols were in the range 179-701 and 329-1,097 mg kg-1 of fat in local and commercial RJ, respectively. A significant difference (p ≤ 0.05) was observed within RJ types in regards to the 24-methylenecholesterol fraction, amounting to 77 and 67 % of identified sterols in local and commercial products, respectively. © 2014 AOCS
Retention of alkylresorcinols, antioxidant activity and fatty acids following traditional hulled wheat processing
No full textThis study compared alkylresorcinols, fatty acids and antioxidant activity retention following hulled wheat processing by traditional and modern plants. Glume removal and kernel crushing were considered as characterising steps. Samples were collected from two traditional einkorn wheat bulgur processing plants in Turkey, one emmer wheat processing plant in Armenia and a modern two stage processing plant in Italy, also including pearling. Whole kernels showed higher alkylresorcinol contents (759–1037 mg kg−1dm) and antioxidant activity with respect to the correspondent crushed products. Following crushing a decrease of total alkylresorcinol content was observed, with lowest amounts detected in the semolina-like fractions. Pearling did not determine a significant decrease of alkylresorcinols of the pearled output. However the waste obtained from pearling, mainly composed of bran parts, showed the highest alkylresorcinol amount (1493 mg kg−1dm) and antioxidant activity. The waste from pearling resulted also the richest fraction of unsaturated alkylresorcinol homologues and unsaturated fatty acids. Among fatty acids, C18:2, C18:1 and C16 resulted the most abundant compounds in all fractions. All the plants showed similar performance, with higher alkylresorcinol decreases due to the loss of specific parts of kernel, such as germ and bran
Fennel (Foeniculum vulgare Mill. subsp. piperitum) florets, a traditional culinary spice in Italy: evaluation of phenolics and volatiles in local populations, and comparison with the composition of other plant parts
No full textBACKGROUND: Wild fennel (Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel (Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well-known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now. Therefore, the volatile and phenolic composition of florets from an Italian wild fennel crop was determined at different developmental stages, and compared to that of leaves and fruits. Moreover, florets of nine Italian wild fennel populations of different geographical origin from northernâcentral Italy were also analysed. RESULTS: The total phenolic amount increased from leaves to florets, reaching its highest value in early florets, at 58 012 mg kgâ1 of dry matter (DM), then constantly decreased in fruits. In florets of wild populations, phenolics ranged from 6666 to 43 368 mg kgâ1 DM. The total amount of volatile compounds was more than twice higher in florets (21 449 mg kgâ1 DM) than in leaves (10 470 mg kgâ1 DM), reaching its highest value in fruits (50 533 mg kgâ1 DM). Estragole and trans-anethole were the main compounds of the volatile fraction. Total volatiles ranged from 24 367 to 60 468 mg kgâ1 DM in florets of local populations. CONCLUSION: Significant changes in the total amount and profile of both phenolic and volatile compounds occurred during plant development. The consistent increase of estragole at later developmental stages supported the claim of different sensory properties of florets and fruits. Geographical origin significantly affected phenolic and volatile composition of wild fennel florets. © 2017 Society of Chemical Industry
Alkylresorcinols and fatty acids in primitive wheat populations of Italian and Black sea region countries origin
No full textAlkylresorcinols, fatty acid content, and antioxidant activity were analysed in Triticum monococcum, T. dicoccum, T. timopheevi, T. palaeo-colchicum and T. macha accessions from Turkey, Georgia, Armenia, Bulgaria and Italy, also including modern durum wheat (T. durum) and bread wheat (T. aestivum) varieties as controls, grown in a common environment. Total alkylresorcinol content ranged between 478.3 and 1153.9 mg kg−1 dm, with the highest contents detected in T. aestivum, T. macha and some T. monococcum accessions. All alkylresorcinol homologues effectively contributed at genotype discrimination. Hexaploid wheats showed higher A19 (23.3–27.5%) and lower A23 (14.0–15.9%) and A25 (4.3–8.1%) relative contents, with respect to other species. C18:2 (50.4–62.3%), C18:1 (14.5–25.8%) and C16 (13.3–16.7%) were the most abundant fatty acid compounds in all accessions. PUFA/MUFA, C18:1/C16 and C18:1/C18:2 ratios significantly differed among genotypes, with special respect to T. monococcum, T. aestivum and T. macha. Significant differences were also observed for protein and total phenolic content, and antioxidant activity. The data indicate that some genotypes could represent interesting sources of specific compounds, with a potential use either as promising material for the selection of improved varieties or raw materials to manufacture foods with naturally enhanced content of health promoting compounds
Assessing the effect of traditional hulled wheat processing on bioactive compounds retention
No full textGlume removal is the preliminary operation to make hulled wheats suitable to human consumption. Traditionally glumes are separated from kernels by means of stone mills, simultaneously causing kernel crushing, a loss of kernel parts and associated phytochemicals. The aim of this study was to compare bioactive compound retention of hulled wheat products obtained by traditional processing still used in Turkey and Armenia, with a more update plant located in Italy. On-plant samplings were carried out in two einkorn wheat bulgur processing plants in Turkey, and one emmer wheat processing plant, in Armenia and Italy. Whole and crushed kernels sampled at different processing stages were analysed for their phytochemical compound content. For the Italian plant, also the pearling process was considered. Whole kernels showed higher contents of lipid and phytochemical compounds than the correspondent processed fractions, with special respect for tocopherols and phytosterols. Carotenoid content was mainly affected by genotype. Pearling had a lower effect on the content of phytochemicals; however the correspondent waste fraction showed very high amounts of lipids and other compounds. All the plants showed similar retention of phytochemicals upon processing, with higher losses occurring in smaller kernel crushed fractions, mainly because of the loss of the germ
Bioactive compound retention factors as a function of kale cooking time and way: boiling vs. steaming
No full textComposition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology
No full textThe effect of dietary lipid sources (animal fat, AF vs. vegetable oil, VO) was investigated on the phospholipid (PL) fraction of raw chicken meat and precooked chicken patties. PL classes were determined on extracted lipids by high-performance liquid chromatography (HPLC) connected with an evaporative light-scattering detector (ELSD). The HPLC-ELSD method showed good intraday repeatability (less than 5% for different PL) and
limits of detection ranging from 0.006 mg/mL (phosphatidylethanolamine)
to 0.045 mg/mL (sphingomyelin). Diet did not consistently influence PL in chicken breast. A significant difference was assessed in meat batter where
total PL were at levels of 349.0 and 388.2 mg/100 g of product in batter from broilers fed AF and VO diet, respectively. Cooking oil absorption caused an important decrease in PL (lower than 300 mg/100 g of product in
pre-fried patties). Diet was an effective means to control the PL fatty acid profile in chicken, particularly the levels of polyunsaturated fatty acids (PUFA). In minced breast and thigh and meat batter from birds fed a VO-supplemented diet, the relative amount of PUFA was 46, 81 and 28% higher than that determined in the corresponding samples obtained from broilers fed an AF-based diet
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