1,720,964 research outputs found
Indagine sul contenuto di metalli pesanti in diversi suoli agrari nel Mezzogiorno d'Italia
No full textEffect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy.
No full textThis research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in dark glass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that de-stoned olive oils were significantly different from the oils obtained from whole paste for a lower content in free acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time
Effect of technology and storage time on the quality of extra virgin olive oils from whole and de-stoned paste produced in Southern Italy.
No full textThis research is focused on the characterization of 24 commercial extra virgin olive oils produced in two regions of Southern Italy, Basilicata and Campania, obtained both from whole and de-stoned paste, in order to evaluate the effect of de-stoning and storage time on the oil quality. The principal quality parameters, the antioxidants and the fatty acids of the oil samples were evaluated, immediately after production and after six months of storage at room temperature in darkglass bottles, but under daylight, in order to simulate the most common retail storage conditions. The experimental data showed that destoned olive oils were signifi cantly different from the oils obtained from whole paste for a lower content infree acid content, K232 index and peroxide value and a higher content of antioxidants, so guaranteeing a longer shelf-life of the oils. The fatty acid composition of the extra virgin olive oils remained substantially unchanged during storage time
Aspetti salutistici legati al consumo del vino: studio dei polifenoli e delle amine biogene in vini del Sud Italia
No full textPolyphenols play an essential role in the definition of the organoleptic characteristics of wines, and among them resveratrol, present in the vine and in the skin of the berries, has a noteworthy biological activity. Several studies have pointed out how this compound, found in the cis or trans configuration as a free or glucose bound moiety, can increases the antioxidant potential of wine and may play an important role in the prevention of several pathologies in humans. However, in wine it is also possible to find potentially toxic moieties, such as biogenic amines, precursors of nitrosoamines. This presence can be a consequence of the malolactic fermentation or be due to the activity of the yeasts during the primary fermentation. In this his research 112 wines produced in Southern Italy, and commercially classified as DOC or IGT, have been characterized and classified according to their content in total polyphenols, resveratrol, as well as in biogenic amines, using multivariate statistical analysis
Effetto dell’imballaggio in film plastico sull’incidenza di danni da freddo in melanzana
No full textEffetti del confezionamento con film plastici su alcuni parametri di qualità del pomodoro tipo cherry
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