Angelo Cichelli

Life Cycle Assessment and Carbon Footprint in the Wine Supply-Chain

Global warming represents one of the most critical internationally perceived environmental issues. The growing, and increasingly global, wine sector is one of the industries which is under increasing pressure to adopt approaches for environmental assessment and reporting of product-related greenhouse gas emissions. The International Organization for Vine and Wine has recently recognized the need to develop a standard and objective methodology and a related tool for calculating carbon footprint (CF). This study applied this tool to a wine previously analyzed using the life cycle assessment (LCA) methodology. The objective was to test the tool as regards both its potential and possible limitations, and thus to assess its suitability as a standard tool. Despite the tool’s user-friendliness, a number of limitations were noted including the lack of accurate baseline data, a partial system boundary and the impossibility of dealing with the multi-functionality issue. When the CF and LCA results are compared in absolute terms, large discrepancies become obvious due to a number of different assumptions, as well as the modeling framework adopted. Nonetheless, in relative terms the results seem to be quite consistent. However, a critical limitation of the CF methodology was its focus on a single issue, which can lead to burden shifting. In conclusion, the study confirmed the need for both further improvement and adaptation to additional contexts and further studies to validate the use of this tool in different companies.

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.

The phenolic fraction of virgin olive oil influences both its quality and oxidative stability. One of the principal threats of the quality of olive fruit is the olive fly ( Bactrocera oleae) as it alters the chemical composition. The attack of this olive pest has been studied in order to evaluate its influence on the quality of virgin olive oil (free acidity, peroxide value, fatty acid composition, water content, oxidative stability, phenols, and antioxidant power of phenolic fraction). The study was performed using several virgin olive oils obtained from olives with different degrees of fly infestation. They were acquired in different Italian industrial mills from the Abruzzo region. Qualitative and quantitative analyses of phenolic profiles were performed by capillary electrophoresis-diode array detection, and electrochemical evaluation of the antioxidant power of the phenolic fraction was also carried out. These analyses demonstrated that the degree of fly attack was positively correlated with free acidity ( r = 0.77, p < 0.05) and oxidized products ( r = 0.58, p < 0.05), and negatively related to the oxidative stability index ( r = -0.54, p < 0.05) and phenolic content ( r = -0.50, p < 0.05), mainly with secoiridoid compounds. However, it has been confirmed that the phenolic fraction of olive oil depends on several parameters and that a clear correlation does not exist between the percentages of fly attack and phenolic content.

Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil

Abstract A careful investigation on the potential application of solid phase extraction (SPE)-gas chromatography procedure in the analysis of phenol compounds in virgin olive oils was carried out. In doped refined olive oil samples a comparison between liquid/liquid and SPE extraction evidenced higher recovery when the C 18 sorbent phase was employed whereas, in the case of total suppression of residual sylanolic group (C 18 EC ), only contradictory data was obtained. The same procedures were carried out on 10 genuine samples of virgin olive oil. As observed with the standards, C 18 sorbent phase gave higher values compared to C 18 EC and the liquid/liquid extraction procedures. Satisfactory results were obtained in the detection of ligstroside aglycon but for the oleuropein aglycon the quantitative is not completely reliable for the overlap of some unknown no-phenol compounds.

Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose

Truffles are among the most expensive foods and their quality depends on their unique aroma, composed of complex mixtures of lipophilic volatile organic compounds (VOCs). There are many foods flavored with truffle, and oils are particularly common. Using DHS-GC-MS and an electronic nose (MOS), 18 samples of olive oil flavored with white and black truffles from the Italian market were subjected to a blind analysis. Qualitative and quantitative analysis with DHS-GC-MS detected the presence of 63 VOCs, 32 of which can be attributed to olive oil, also defective, and 19 to truffles, while 12 foreign compounds are of dubious origin (synthesis and/or demolition). The data obtained with the electronic nose (MOS), processed statistically, was able to discriminate the aromas coincident with the three species of truffle declared on the label (the white truffle Tuber magnatum and the black truffles Tuber melanosporum and Tuber aestivum), demonstrating the potential and reliability of this technique, confirming the established malpractice of the use of bismethyl(dithio)methane in black truffles flavorings.

Chlorophylls in olive and in olive oil: chemistry and occurrences.

The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible. In terms of the total chlorophyll content of oil, the extraction process entails a loss of chlorophyll of up to 80%. Many factors, both agronomical and technological, can affect the presence of green pigments in VOO. The analysis of green pigments in olives and/or oil requires an initial phase of extraction of these compounds from the solid and fluid matrix, followed by the selective separation and subsequent identification of the different components of the chlorophyll fraction. The aim of this review article is to summarize and critically analyze the available information about chlorophylls in VOO.

Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.

Abstract Biofortification of food crops through fertilization and salt iodization are key strategies for the prevention and control of iodine deficiency disorder. However, considerable losses of iodine can occur during processing. In this study, the stability of iodine in biofortified potatoes, carrots and tomatoes was evaluated during different domestic cooking procedures, as this matter was poorly discussed in literature. The stability of iodized salt during baking and boiling of carrots and potatoes not fortified was also investigated. All the adopted cooking procedures have proven to be suitable to preserve the iodine content in biofortified vegetables. During boiling test with iodized salt, neither potatoes nor carrots were able to absorb iodine added with salt, probably owing to the losses occurred during cooking. On the contrary, baking test on potatoes has not caused a significant degradation of iodized salt, and no significant differences in iodine concentration were detected before and after cooking.

Novel oligopeptides based e-nose for food quality control: Application to extra-virgin olive samples

The potential of an electronic nose to discriminate olive oil samples based on their sensory profiles is proposed. The e-nose was constituted by an array of seven quartz crystal microbalance sensors modified with Gold Nanoparticles (GNPs) conjugated to short peptides. Forty olive oil samples headspaces were characterised by headspace solid-phase microextraction gas chromatography-mass spectrometry analysis to evaluate chemical composition; in parallel, they were chemically and sensory evaluated according to European Regulation EEC 2568/91 and amendments and EU Regulation 640/2008. The steady state sensor responses obtained with the e-nose setup were used to evaluate the discrimination properties of the system by principal component analysis and partial least square method. The results of this study provided a promising perspectives for the use of the electronic nose as a low-cost, easy to use and rapid system for the quality control of extra virgin, virgin and lampante (non-edible) olive oil. This system ...

Diffuse-Light Absorption Spectroscopy in the VIS and NIR Spectral Ranges for Adulteration Assessment of Extra Virgin Olive Oils

A fiber optic setup for diffuse-light absorption spectroscopy in the wide 400–1700 nm spectral range is experimented for detecting and quantifying the adulteration of extra virgin olive oil caused by lower-grade olive oils. Absorption measurements provide spectral fingerprints of authentic and adulterated oils. A multivariate processing of spectroscopic data is applied for discriminating the type of adulterant and for predicting its fraction.

Visible and near-infrared spectral signatures for adulteration assessment of extra virgin olive oil

Because of its high price, the extra virgin olive oil is frequently target for adulteration with lower quality oils. This paper presents an innovative optical technique capable of quantifying the adulteration of extra virgin olive oil caused by lowergrade olive oils. It relies on spectral fingerprinting the test liquid by means of diffuse-light absorption spectroscopy carried out by optical fiber technology in the wide 400-1700 nm spectral range. Then, a smart multivariate processing of spectroscopic data is applied for immediate prediction of adulterant concentration.