291 research outputs found
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
L’ecografia intraorale e le sue applicazioni oncologiche
No full textIl carcinoma squamoso del cavo orale (OSCC) è una delle neoplasie più frequenti del distretto testa-collo. La profondità di infiltrazione (depth of invasion, DOI) è stata inclusa come parametro determinante per lo stadio T nell’VIII edizione della classificazione TNM. L’ecografia intraorale (IOUS), grazie all’impiego di sonde ad alta frequenza, si propone come metodica di imaging non invasiva per la valutazione preoperatoria della DOI.
Questo studio descrive la tecnica ecografica, la sonoanatomia dei principali sottositi del carcinoma orale, i reperti patologici e presenta i risultati di un’analisi retrospettiva condotta su 74 pazienti affetti da OSCC. È stato effettuato il confronto tra la DOI misurata ecograficamente (usDOI) e quella istopatologica (pDOI), e, quando disponibile, anche con quella ottenuta tramite risonanza magnetica (mrDOI).
L’ecografia ha mostrato una forte correlazione con la pDOI (r = 0.91), un errore medio estremamente contenuto (0.43 mm), una sensibilità del 100% e una specificità del 76,2% nell’identificazione di DOI ≥3 mm (cut-off per l’indicazione allo svuotamento linfonodale secondo le linee guida), con una performance superiore rispetto alla risonanza magnetica.
L’accuratezza della metodica è risultata maggiore nei tumori con DOI <10 mm. L’ecografia intraorale può dunque essere considerata uno strumento affidabile e di elevata precisione per la stadiazione preoperatoria dei carcinomi orali, in particolare nelle forme precoci.Oral squamous cell carcinoma (OSCC) is one of the most common malignancies of the head and neck region. Depth of invasion (DOI) was introduced as a defining parameter for T staging in the 8th edition of the TNM classification. Intraoral ultrasound (IOUS), enabled by the use of high-frequency probes, is emerging as a non-invasive imaging modality for the preoperative assessment of DOI.
This study describes the ultrasound technique, the sonoanatomy of the main subsites of oral carcinoma, and relevant pathological findings, and presents the results of a retrospective analysis involving 74 patients with OSCC. DOI measured with IOUS (usDOI) was compared with the histopathological reference standard (pDOI), and, when available, with MRI-derived DOI (mrDOI).
IOUS showed a strong correlation with pDOI (r = 0.91), with a very low mean error (0.43 mm), 100% sensitivity and 76.2% specificity in identifying DOI ≥3 mm (the recommended cut-off for elective neck dissection according to current guidelines), outperforming MRI.
The accuracy of IOUS was higher in tumors with DOI <10 mm. Intraoral ultrasound can therefore be considered a reliable and highly accurate tool for the preoperative staging of oral carcinomas, especially in early-stage lesions
Particle size distribution influences on Espresso Coffee extraction.
No full textEspresso coffee (EC) extraction depends with a great extent on coffee particle sizes produced by grinding, and also brewing process. To extract tempting aroma and taste in EC, the grinding process is a crucial step. The taste and flavor change in important manner owing to the particle size of ground coffee. This research aims at optimizing the impact of different particle size on aroma and bioactive compounds. In experimental part, quantitative and qualitative analyses were conducted on two cultivars: Arabica and Robusta [1]. The size of grinded coffee was between 200-400 and 400-1000 microns. EC extraction were in duplicate for each particle size samples with 12 and 14 grams of grinded coffee. The espresso machine settings are maintained at 9 bar and 92±20C. Volatile compounds were divided into family groups and identified by using HS-SPME-GC/MS [2]. 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.
References
[1] Caprioli G, Cortese M, Cristalli G, Maggi F, Odello L, Ricciutelli M, Sagratini G, Sirocchi V, Tomassoni G, Vittori S. Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME-GC/MS. Food Chemistry. 2012;135(3):1127-1133.
[2] Sanchez Lopez JA, Wellinger M, Gloess AN, Zimmermann R, Yeretzian C. Extraction kinetics of coffee aroma compounds using a semi-automatic machine: On-line analysis by PTR-ToF-MS. International Journal of Mass Spectrometry. 2016;xxx:xxx-xxx.
[3] Folmer B, Blank I, Farah A, Giuliano P, Sandres D, Wille C. The Craft and Science of Coffee, London, UK: Elsevier, 2017
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
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
Effects of espresso machine variables on espresso coffee composition.
No full textIntroduction
Espresso machine variables have a large influence on the levels of bioactive components and on the aroma profile of espresso coffee (EC) [1]. The present contribution will report results of some years of research on this issue, studying electrical (Aurelia) and mechanical (Leva) pump equipped machine.
Body
This research project aims to assess the levels of aroma components and bioactive compounds such as chlorogenic acids (CGAs), caffeine, trigonelline and nicotinic acid, in different EC extraction conditions (temperature and pressure in two different EC machines). Quantitative analysis experiments were carried out on the two most common coffee cultivars, Arabica and Robusta. EC extraction times, kinetics of extraction and its dependence on water pressure and temperature were controlled during the analysis. Accordingly, the aroma sensory profile was analyzed, using a selected panel of trained sensory judges, in parallel with instrumental analysis. Results demonstrated that the espresso machine settings for the best EC were 9 bars and 88 or 92 °C. The two different espresso machines showed quite different extraction kinetics [2]. Regarding the peculiarity of the two different machines, the total concentration of three CGAs varied considerably, due to their physical parameters. The usual espresso machine settings (9 bars and 92 °C) also the best choice in the extraction of caffeine, trigonelline and nicotinic acid, especially when using Robusta coffee.
Conclusion
The two different espresso machines had showed quite different extraction kinetics of the EC, with Aurelia machine being more reliable in extracting EC with similar patterns of caffeine, trigonelline and nicotinic acid.
EC compositions varied according to the different espresso machine settings. Optimal parameters were set after quantitative and sensory panel assessments.
Acknowledgement
The research team (School of Pharmacy, University of Camerino), is grateful to Nuova Simonelli (Belforte del Chienti, Macerata, Italy) for providing coffee samples and EC machines and partial economic support.
References
[1] Maeztu, L., Sanz, C., Andueza, S., De Peña, M.P., Bello, J., Cid, C., 2001. J. Agric. Food Chem. 49, 5437–5444.
[2] Caprioli, G., Cortese, M., Cristalli, G., Maggi, F., Odello, L., Ricciutelli, M., Sagratini, G., Sirocchi, V., Tomassoni, G., Vittori, S., 2012. Food Chemistry 135, 1127–1133
The Perspective of Domestic Legal Systems. Report on Italy
No full textIn this article, the Author provides an overview of the Italian approach towards evidence gathered abroad. In particular, he analyses national exclusionary rules, as shaped by the Italian case law. The major issue addressed by the Author is the respect of defence rights, as well as of the adversary principle, and critical remarks are therefore expounded concerning the features of such an approach. Furthermore, new developing modalities of cooperation between judicial authorities are taken into consideration in this article. In this regard, the Author argues that a legislative intervention, balancing efficiency and individuals’ rights, might overcome present lacks and shortcomings
The development of new extraction methods to quantify three lignans in espresso and roast and ground coffee.
No full textIntroduction:
Lignans, compounds with two phenylpropanoid units, possess various biological activities, i.e., antioxidant, estrogenic and anti-estrogenic [1]. Our aim was to develop an analytical method for the extraction and quantification of three lignans, namely secoisolariciresinol (SECO), matairesinol (MAT) and lariciresinol (LARI) in espresso (EC) and in roast and ground (R&G) coffee.
Methods:
Various extraction methods, i.e., acid and enzymatic hydrolysis and methanolic extractions, have been evaluated to extract target compounds from liquid (EC) and solid (R&G coffee) matrixes. As analytical instrument an HPLC-MS/MS triple quadrupole equipped with electrospray ionization (ESI) source was used operating in multiple reaction monitoring (MRM) mode.
Results:
The best lignan recovery values (from 93 to 98%) in EC were found using an enzymatic hydrolysis with clara-diastase at 10% (w/v), carrying out the digestion at 37°C for 3h. For lignan extraction from R&G coffee, the best performing method used again enzymatic digestion, but with taka-diastase 2% (w/v). Our analytical method showed good sensitivity, with limit of quantification (LOQ) ranging from 5 to 10 μg l-1, linearity (R2 ≥0.9944 for any target molecule) and repeatability, with RSDs ranging from 1.75 to 7.34% for intra-day repeatability and from 5.72 to 12.12% for inter-day repeatability. Once validated, the extraction methods have been applied to real EC and R&G coffee samples. We found a concentration of total lignans from 33.2 to 79.1 μg l-1 in EC samples and from 117.7 to 341.4 μg kg-1 in R&G coffee samples.
Conclusions:
A new analytical method for the extraction and quantification of lignans in EC and R&G coffee has been developed and validated [2]. Comparing the total amount of lignans in ECs with that in R&G coffee, the average of extraction yield was 95%. Lignans are completely extracted during the preparation of espresso coffee.
References
1. Ososki A. L., Kennelly E. J., Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 17, 845-869 (2003).
2. Angeloni S., Navarini L., Sagratini G., Torregiani E., Vittori S., Caprioli G., Journal of Mass Spectrometry, 1–7 (2018). https://doi.org/10.1002/jms.4251
Adenocarcinoma originating from presumed liver ectopic thyroid in a cat
No full textCase summary Ectopic thyroid tissue is rarely reported in dogs and cats in its prediaphragmatic location and has never been described in the liver. A 15-year-old spayed female domestic shorthair cat was diagnosed by ultrasound with a heterogeneous hypoechoic nodular area in the liver at the periphery of the quadrate lobe. A generic diagnosis of carcinoma was made after ultrasound-guided fine-needle aspiration and cytological examination. The patient underwent staging by CT scan and subsequently underwent hepatic lobectomy. Histologically, a diagnosis of thyroid adenocarcinoma was made, confirmed immunohistochemically using positive thyroglobulin staining; the tumour was suspected to be of metastatic origin. CT scans excluded primary thyroid involvement; in addition, lesions at other sites were not detected. Therefore, a final diagnosis of thyroid adenocarcinoma arising from ectopic thyroid tissue in the liver was made. The cat recovered uneventfully from surgery. Relevance and novel information This report describes an unusual case of an adenocarcinoma originating from presumed thyroid ectopic tissue within the liver of a cat. Ectopic thyroid tissue has been rarely reported in both dogs and cats and, to the authors’ knowledge, it has never been described in the liver of a cat
Editorial of Dossier “Criminal res iudicata, principle of legality, principle of culpability”
No full textWhat’s the meaning of the locution “medesimo fatto” in the Art. 649 of the Italian Criminal Procedure Code, that regulates the ne bis in idem principle (double jeopardy clause)? The fact object of the second judgment must be considered on its exclusively naturalistic dimension, no matter what the juridical qualification is according to the criminal law rules? In which measure the prohibition of second judgment operates when the criminal law rules tolerate the duplication of the sanctioning treatment, or when the legal system determines for the same fact, beyond penalty sanctions, administrative or civil punishment of considerable gravity? In which measure the conviction by definitive sentence is subject to revision based on wrong facts evaluation about the responsibility of the accused? Do the criminal sentences which inflict an illegal penalty or that condemn the accused for a fact that is not provided by law as a crime, have execution power? The author deals with these and other similar issues – widely discussed on Italian criminal procedure – in order to stimulate the debate about the theme of criminal res iudicata, on the general perspective and, more specifically, focusing on its relations with the principles of culpability and legality
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