1,721,225 research outputs found
I legumi: fonte preziosa di nutrienti e composti bioattivi
No full textTitolo: I legumi: fonte preziosa di nutrienti e di composti bioattivi
Autori: Giovanni Caprioli, Sauro Vittori, Gianni Sagratini
Affiliazioni: Scuola di Scienze del Farmaco e dei Prodotti della salute, Università di Camerino.
Premesse e scopo dello studio: I legumi rappresentano una fonte molto importante di nutrienti e molecole bioattive come polifenoli e soiasaponine ad azione ipocolesterolemizzante. Nei nostri laboratori sono state sviluppate metodiche analitiche per determinare il profilo in acidi grassi di diversi legumi, oltre al quantitativo di soiasaponine e polifenoli. Lo scopo di questo lavoro è stato anche quello di preparare degli estratti di lenticchie ricchi di soiasaponine e testarne l'azione ipocolesterolemizzante in ratti Sprague-Dawley, valutandone il meccanismo d’azione.
Materiali e Metodi: i metodi analitici hanno impiegato HPLC-MS, HPLC-MS/MS, GC-FID.
Risultati: I legumi analizzati presentano un basso contenuto in grassi e gli acidi grassi sono prevalentemente di tipo insaturo. Il contenuto di polifenoli è molto alto nei fagioli (117 mg/kg) e nelle lenticchie (99.2 mg/kg), oltre ad essere molto abbondanti nei legumi di colore scuro. Inoltre, al termine del trattamento con estratto di lenticchie, i livelli ematici di colesterolo dei ratti trattati sono stati significativamente inferiori (16.8%) rispetto ai controlli (p<0.05) con un meccanismo d’azione ipocolesterolemizzante che consisterebbe in un’ aumentata escrezione di acidi biliari fecali.
Conclusioni: I legumi sono fonte di importanti nutrienti e di molecole bioattive ad effetto nutraceutico
Supplemental Material - Barrier properties, migration into the food simulants and antimicrobial activity of paper-based materials with functionalized surface
No full textSupplemental Material for Barrier properties, migration into the food simulants and antimicrobial activity of paper-based materials with functionalized surface by Anca Peter, Leonard M Cozmuta, Camelia Nicula, Anca M Cozmuta, Robert Apjok, Catalina M Talasman, Goran Drazic, Antonio Peñas, Antonio J Calahorro, Franks Kamgang Nzekoue, Xiaohui Huang, Gianni Sagratini, Stefania Silvi in Polymers and Polymer Composites</p
How different particle sizes of ground coffee influence the extraction of a good espresso coffee
No full textIntroduction: Espresso coffee (EC) is one of the most widely consumed beverages in the world and particularly in Italy. EC is different from other types of coffee, with its dense cream, mouthful flavor and attractive aroma [1]. This research aims to study the influence of ground coffee’s particle sizes on the EC extraction.
Methods: Quantitative and qualitative analyses are carried out on the two most common coffee cultivars, Arabica and Robusta. Experiments with different averages of particle sizes (200-400 and 400-1000 microns) are performed through previously developed methods [2], in order to check optimal level of bioactive and volatile compounds at the end of the extraction. The samples are analyzed by GC-MS and HPLC-VWD.
Results: EC extraction time, kinetics of extraction and its dependence on water pressure and temperature were controlled during the analyses. Bioactive compounds as caffeine, trigonelline, nicotinic acid, chlorogenic acids (CQAs) and volatiles were identified [3]. EC extractions were performed in duplicate for each particle size. Results confirmed a good extraction efficiency of caffeine, which accounted for 170 mg per cup at 200-400 microns and 90 mg at 400-1000 microns. Likewise, the amount of all other bioactive compounds increased when extracting coffee with smaller particle sizes.
Conclusions: EC extraction at different particle sizes was evaluated by analyzing the content in bioactive components and volatiles that were found in EC. Extraction optimization will be enhanced by modifying extraction variables.
References
[1]
C. Severini, I. Ricci, M. Marone, A. Derossi, and T.De Pilli, "Changes in the Aromatic Profile of Espresso Coffee as a Function of the Grinding Grade and Extraction Time: A Study by the Electronic Nose System," Agricultural and Food Chemistry, vol. 63, pp. 2321-2327, 2015.
[2]
Giovanni Caprioli, Manuela Cortese, Gloria Cristalli, Filippo Maggi, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Veronica Sirocchi, Giacomo Tomassoni, Sauro Vittori, "Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS," Food Chemistry, vol. 135, no. 3, pp. 1127-1133, 2012.
[3]
Jose A. Sanchez Lopez, Marco Wellinger, Alexia N. Gloess, Ralf Zimmermann, Chahan Yeretzian, "Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS," International Journal of Mass Spectrometry, vol. xxx, pp. xxx-xxx, 201
Optimization of extraction variables for espresso coffee
No full textKHAMITOVA, Gulzhan*,**, ANGELONI, Simone*,**, CAPRIOLI, Giovanni*, SAGRATINI, Gianni*, VITTORI, Sauro. *,**
*University of Camerino, Camerino, MC, Italy,
**International HUB for Coffee Research and Innovation.
RATIONALE
Espresso coffee (EC) extraction is a convoluted process due to effect on physical and chemical variables to the final cup. Beyond these parameters, size of grinded coffee plays crucial role to extract good espresso with tantalizing aroma, dense cream and mouthfeel flavor [1]. Coffee particles are made by a large number of compounds. An understanding of these compounds can be helpful for process optimization and quality control. This research aims at analyzing the levels of compound variation at specific particle size distribution (200-400 and 400-1000 microns).
METHODS
Quantitative and qualitative analyses are carried out through HPLC-VWD and GC-MS [2]. The espresso machine settings are maintained at 9 bar and 92±20C. Particle sizes between 200-400 and 400-1000 microns were used to prepare EC.
RESULTS
EC extraction time, kinetics of extraction and its dependence on water pressure and temperature were controlled during the analysis. Analytes as caffeine, trigonelline, nicotinic acid, chlorogenic acids (CQAs) and volatiles were identified. EC extraction were performed in duplicate for each particle size. Results confirmed a good extraction efficiency of caffeine, which accounted for 170 mg (200-400 microns) and 90 mg per cup (400-1000 microns), respectively. Thus, amount of bioactive compounds was increased extracting smaller particle sizes.
CONCLUSIONS & PERSPECTIVES
EC extraction of different particle sizes was analyzed for their content in bioactive components and volatiles normally found in EC. Extraction optimization will be developed by modifying extraction variables.
REFERENCES
[1] Britta Folmer, Imre Blank, Adriana Farah, Peter Giuliano, Dean Sandres and Chris Wille, The Craft and Science of Coffee, London, UK: Elsevier, 2017.
[2] Giovanni Caprioli, Manuela Cortese, Gloria Cristalli, Filippo Maggi, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Veronica Sirocchi, Giacomo Tomassoni, Sauro Vittori, "Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS," Food Chemistry, vol. 135, no. 3, pp. 1127-1133, 2012
Optimization of Espresso Coffee extraction with different particle size distribution and analysis through GC-MS and HPLC-VWD.
No full textIntroduction
EC extraction depends deeply on ground and roasted coffee particles produced by the grinding and brewing process. To extract tempting aroma and taste in EC, the grinding process is a crucial step. The taste and flavour change a lot owing to the particle size of grinded coffee [1]. This research aims to optimize and analyse the impacts of different particle size on aroma and bioactive compounds.
Methods
Quantitative and qualitative analyses were carried out on the two most common coffee cultivars, Arabica and Robusta. Three filters with different particle sizes (200-400 microns) were used for extraction. Volatile compounds analysis was carried out through GC-MS and HPLC-VWD. The usual espresso machine settings (9 bars and 92 °C) were kept to extract EC [2].
Results
EC extraction times, kinetics of extraction and its dependence on water pressure and temperature were controlled during the analysis. Volatile compounds, determined in three different filters, were divided into family groups and their characteristics were identified [3]. According to a research study [4] particle size influences the amount of extracted biocomponents in EC. To study the effect of the particle size and extraction in different filters, EC samples were proceeded for analysing caffeine, nicotinic acid and trigonelline. EC extraction were triplicated in the same conditions for each filter and each particle size. The obtained results confirmed a good extraction efficiency of caffeine on 200 microns.
Conclusion
EC extraction in different filters with different PSD have identified biocomponents and volatiles which can be found in normal EC. EC extraction optimization will be developed by altering net size of filters and further studies will be continued.
Novel Aspects
The obtained results will give us the opportunity to study different filters in order to develop sustainable and economically feasible EC extraction.
References
[1] Britta Folmer, Imre Blank, Adriana Farah, Peter Giuliano, Dean Sandres and Chris Wille, The Craft and Science of Coffee, London, UK: Elsevier, 2017.
[2] Giovanni Caprioli, Manuela Cortese, Gloria Cristalli, Filippo Maggi, Luigi Odello, Massimo Ricciutelli, Gianni Sagratini, Veronica Sirocchi, Giacomo Tomassoni, Sauro Vittori, "Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS," Food Chemistry, vol. 135, no. 3, pp. 1127-1133, 2012.
[3] Jose A. Sanchez Lopez, Marco Wellinger, Alexia N. Gloess, Ralf Zimmermann, Chahan Yeretzian, "Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS," International Journal of Mass Spectrometry, vol. xxx, pp. xxx-xxx, 2016.
[4] Michael Kuhn, Sandra Lang, Franziska Bezold, Mirjana Minceva, Heiko Briesen, "Time-Resolved Extraction of Caffeine and Trigonelline from Finely-Ground Espresso Coffee with Varying Particle Sizes and Tamping Pressures," Journal of Food Engineering, pp. 30083-3, 2017
Capitolo "costituenti bioattivi degli alimenti di origine vegetale" in La chimica e gli alimenti edito da CEA
No full textnon previsto nel capitol
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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