1,720,980 research outputs found
Antioxydants in organic and traditional sunflower seed oils.
No full textThe increasing awareness of consumers about food and health, and the potential or real contamination problems of some foodstuffs has created and increasing demand for foods that the consumers perceive as "natural and genuine". For these reasons the importance of the organic agriculture is growing and nowadays products obtained with organic agriculture are of the utmost interest for the food as well as for the cosmetic and pharmaceutical industries.
In the last 30 years the world production of sunflower seeds has had a significant increase compared to other seed oil cultivation and in Italy there are about 250.000 hectare destined to sunflower cultivation, mainly located in the central and Southern regions. Sunflower seeds are very rich in oil (about 50% by weight) and from a chemical point of view the oil is considered very good for human consumption, because of its high ratio polyunsaturated/saturated fatty acids and the high content in linoleic acid.
The production of an organic seed oil must be based on technical processes that respect the principles of the organic agriculture, therefore it is not possible to use toxic and pollutant organic solvents such as hexane. However, extraction by just pressing the seeds has often a limited economical value because of the high amount of oil that remains in the pressed cake, even if the final content in natural antioxidants of the oil is not significatively affected by the pressing process. This is important for sunflower oil that is richer in vitamin E (about 650 ppm of alfa-tocopherol) than many other edible oils, and therefore is very important to preserve this antioxidants fraction. A possible alternative could be represented by the use of the supercritical fluid extraction technology based on the utilization of CO2 at supercritical conditions, a substance that has the status of "generally recognized as safe" (GRAS).
The aim of this work was to evaluate, with special attention to the tocopherol fraction, the quality of an organic sunflower oil extracted using a "mild technology" with low environmental impact such as supercritical CO2, with the quality of organic and non organic sunflower oil produced with traditional extraction techniques
Characterization of Extra-Virgin Olive Oils Produced in the Basilicata Region Based on Nutraceuticals Content
No full textExtra-Virgin Olive Oils produced in the Basilicata Region were characterised taking into account also their content in nutraceuticals compounds such as tocols and polyphenol
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics
No full textExtraction of natural antioxidants (carotenoids and tocopherols) from by-products of the tomato processing industry
No full textThe supercritical fluid extraction of natural antioxidants present in by-products of the tomato industry was studied. The recovery of carotenoids (licopene and beta-carotene) and tocopherols (alfa- and gamma-tocopherol) was investigated as a function of the drying process of the raw material, of the extraction parameters, temperature (60 and 80°C) and pressure (30 and 50 MPa), and of the use of sunflower oil as a non conventional cosolvent
Recupero di nutraceutici da sottoprodotti dell’industria enologica mediante impiego di acqua allo stato subcritico
No full textL’industria enologica rappresenta uno dei settori di maggior importanza nell’ambito delle industrie agro-alimentari e, fra i suoi sottoprodotti, i vinaccioli hanno notevole interesse, perché contengono circa il 14% di olio, caratterizzato da un elevato tenore in ac. linolenico e tocoli, ma contengono anche interessanti quantità di polifenoli (5-8% in peso) e gli estratti di vinaccioli sono attualmente venduti con successo come nutraceutici, dato il loro ampio spettro di positive attività biologiche. In questa ricerca sono stati ottimizzati sia il processo di estrazione dell’olio da vinaccioli mediante CO2 supercritica sia il recupero della frazione fenolica dai vinaccioli de-oleati mediante impiego di acqua subcritica
The influence of processing and preservation on the retention of health-promoting compounds in broccoli
No full textIn this work the effects of common household practices such as chilling, freezing, and cooking on vitamin C retention in broccoli (Marathon cv.), as well as their influence on the release of sulforaphane upon enzymatic hydrolysis of glucoraphanin by the endogenous enzymemyrosinase,were investigated. When chilled at 6 ◦C and 95% R.H. for 35 d, broccoli showed a vitamin C and sulforaphane loss of about 39% and 29%, respectively, while storage at –18 ◦C for 60 d resulted in similar losses, but mainly due to the blanching step. Boiling, steaming, microwaving, pressure-cooking, and the combined use of pressure and microwaves were the cooking methods investigated. Boiling and steaming caused significant vitamin C losses, 34% and 22%, respectively, while with the other treatments more than 90% retention was observed. Sulforaphane was no more detectable after boiling or steaming, while pressure/microwave cooking did not cause any significant loss. The quantitative distribution of these moieties in the florets and stems of fresh and chilled broccoli was also investigated
Influenza di imballaggi commerciali sulla shelf-life e sulla qualità dei pomodorini cherry (CV Shiren)
No full textIn Italy tomatoes represent a very important segment of the fruit and vegetable production and among the different varieties cherry tomatoes are of increasing economic importance. Nowadays, thanks to the improved agronomic techniques, cherry tomatoes can be found on the markets throughout the year and consumers are showing an increasing preference for this kind of product. Furthermore, there is also an increasing scientific interest for the consumption of tomatoes, due to their content in antioxidants moieties (carotenoids, phenols, ascorbic acid, etc.), among which lycopene is of the utmost importance, also because its anticarcinogenic properties. At present, a significant amount of the Italian production of cherry tomatoes is sold in foreign countries, often quite far away from the production sites; therefore, an adequate shelf-life of the product is needed, in order to reach the markets with no or minimal changes of the organoleptic characteristics. In this work, the influence of various commercial types of packaging on the shelf-life of cherry tomatoes was investigated. Shelf-life tests were conducted at 7° and 15°C (90% R.H.) using 4 types of commercial PP boxes and 2 films, all available on the market, and the influence of the different packagings on the tomato quality was assessed taking into account chemical, physical and microbiological parameters such as carotenoids and vitamin C content, °Brix, acidity, pH, color, presence of yeasts and moulds
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