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CHARACTERIZATION OF ANCIENT OLIVE GENOTYPES IN EMILIA-ROMAGNA REGION: MOLECULAR GENOTYPING, CHEMICAL AND SENSORY PROPERTIES OF MONOVARIETAL OLIVE OILS.
No full textAbstract
Ancient olive trees of Olea europaea L. present in the piedmont area of the Emilian
Apennins (Italy) were assessed in the course of several years. In this research, seven old
accessions from Modena, Parma, Piacenza and Reggio Emilia Provinces were evaluated by
SSR markers followed by chemical and sensory characterization of monovarietal olive oils. As
to the genetic analysis, 14 SSR markers were used; they produced a total number of 72 alleles
that permitted the discrimination of the seven studied genotypes and their comparison with
genetic profiles of national and international cultivars. Genetic relationships were estimated by
the unweighted pair-group method with arithmeric averaging (UPGMA). By microsatellite
analysis five genotypes were identified, one of which corresponds to cv. “Frantoio”, while cv.
“Carolea” appeared genetically distant from the others. The comparison reveals that only the
known cultivar Frantoio can be found within the studied accessions. Monovarietal olive oils
produced by a low-scale mill allowed to analyse their chemical and sensory properties
according to EC Reg. 796/2002. Some of these oils were distinguished for their elevated
contents in total phenols, other samples were also interesting by their high contents in oleic
acid, above 79%. Sensory analysis emphasized the aromatic peculiarities of some
monovarietal oils, characterized by a relevant intensity of fruitiness, bitterness and pungency.
Moreover oils were singled out for their particular flavours (almond, apple, artichoke and
green notes), ascribable to the different genetic matrices of the mother plants
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe 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
Effect of Different Foliar Particle Films (Kaolin and Zeolitite) on Chemical and Sensory Properties of Olive Oil
No full textThe use of kaolin foliar treatments in olive growing is a well-established approach that aims at protecting crops from the negative impacts of environmental stresses and from insect pests. The use of zeolite particle films is a far more recent technique. The experimentation was carried out on Correggiolo cv. cultivated in the Emilia-Romagna region (Italy). Foliar treatments were performed in summer until olive harvest. Ripening index, weight, and the oil content of olives were measured. Acidity, peroxide numbers, K232, K270 and total phenols were evaluated as well as fatty acid profiles, determined via GC-FID and phenolic compounds; vitamins and pigments were determined via HPLC-DAD. Quantitative descriptive analysis (QDA) sensory analysis and taint tests were performed. Olives treated with zeolite showed higher oil contents, and the oil obtained exhibited higher contents of total phenols, tyrosol and deacetoxy oleuropein aglycon with respect to the oils produced with kaolin and the control oil. Oils produced from kaolin-treated olives showed sensory profiles characterized by notes of berries (that are not typical of the Correggiolo cultivar). In the scenario of environment-friendly oil production, treatments employing zeolitite particle films represent both a valid alternative to chemical insecticide against olive fly attack and a practice that has a positive influence on the overall oil quality
Variations on the Author
Get PDF“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
Get PDFWe 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
The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars
No full textChestnut (Castanea sativa Mill.) is an important fruit crop, representing a fundamental economic resourcein rural areas. The consumption of chestnut fruit has increased in recent years, after decades of neglectdue to high prices and loss of food traditions. Nevertheless, chestnut is a precious food, since it is a sourceof starch, essential fatty acids, essential amino acids, antioxidants and vitamins. Moreover, chestnut flourcan be used in gluten free formulations. The aim of this work was to evaluate by proximate analysisthe fatty acids and amino acids profile and the antioxidant capacity of nine native cultivars from EmiliaRomagna region, for two consecutive years. By using 2-way ANOVA analysis considering the factors “C.sativa cultivar” and “harvesting year” it was possible to state the non-dependence of carbohydrates onthese two factors. On the contrary, the variability of crude fat, crude proteins, free amino acids profile andtotal antioxidant capacity depend both on cultivar and harvesting year. Chestnut flours are a good sourceof oleic and linoleic acids: their levels, together with that of palmitic acid, are affected by the cultivar;stearic and linolenic acid variability is instead due to the harvest year. The nutritional data from thisresearch can provide useful information for the bakery industry, in view of the new trend of functionalproducts able to merge tradition and innovation
Olives traceability by REE and trace elements amount: a statistical approach to determine the geochemical composition from soils and leaves
No full textHow does the geographic location and pest management strategies impacts the geochemical fingerprint of leaves and olives in olive growing systems?
No full textHow does the geographic location and pest management strategies
impacts the geochemical fingerprint of leaves and olives in olive
growing systems
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