Eleonora Urbani

Characterisation of secondary metabolites in saffron from central Italy (Cascia, Umbria).

Saffrons quality depends on the concentration of secondary metabolites, such as crocins, picrocrocin and safranal. The aim of this research was to evaluate the influence of drying conditions on the secondary metabolite contents of saffron produced in the area of Cascia, in central Italy. Different aliquots of the same saffron sample were subjected to various dehydration conditions and analysed by UV-Vis spectrophotometry to determine crocins, picrocrocin and safranal.. Safranal was also analysed by high resolution gas chromatography, while the crocins and picrocrocin were determined by high-performance liquid chromatography with diode array and mass spectrometric detectors. The results of chromatographic analyses showed that the samples dried in the milder conditions had the lowest content of secondary metabolites. Moreover the sample dried at 60°C for 55min presented the highest contents of trans-crocin-4 and picrocrocin, while safranal was most represented in saffron dried at 55°C for 95min.

A Simple HPLC-ELSD Method for Sugar Analysis in Goji Berry

Fructose, glucose, and sucrose were identified and quantified in commercial samples of Lycium barbarum L. fruits (goji berries) by high performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) method. This study described a rapid, simple, sensitive, selective, and reliable HPLC method suitable for the profiling of major sugars in berries, the evaluation of the nutritional/energetic properties, and assessment of the maturation stage. The proposed analytical method was validated and the results showed good precision, accuracy, and linearity. In all analyzed goji fruits, glucose and fructose were the predominant sugars, while sucrose content was about ten times lower than each monose. It was observed that glucose and fructose were detected in comparable quantities in all considered samples. Quantitative analysis showed that fructose, glucose, and sucrose content ranged from 154.20 to 259.13 mg g−1, from 152.92 to 284.60 mg g−1, and from 13.75 to 36.43 mg g−1, respectively.

Characterization of Volatile Fraction of Saffron from Central Italy (Cascia, Umbria)

Saffron, the world’s most expensive spice, is valuable for its color, taste, aroma, and properties, which are influenced by the postharvest treatments. In this research solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was performed to analyze saffron produced in the area of Cascia, central Italy. The samples were dried under different conditions as a function of time and temperature. The main volatiles in addition to safranal were isophorone, 4-ketoisophorone, and 2,2,6-trimethyl-1,4-cyclohexanedione. In some samples, two new compounds (2,4,4-trimethyl-1-pentene and 1,3,3-trimethyl-7-oxabicyclo[4.1.0]heptane-2,5-dione) were identified. Their content increased with drying temperature and time and they could be characteristic of saffron produced in the selected geographical area. Moreover the results confirmed that the drying conditions strongly influenced saffron volatile profile.

Freshwater Fish Burgers Made from Four Different Fish Species as a Valuable Strategy Appreciated by Consumers for Introducing EPA and DHA into a Human Diet

ABSTRACT The nutritional profile and the consumer preference of fish burgers made from carp, goldfish, perch, and tench were investigated. Perch and goldfish burgers, which have the highest proportion of eicosapentaenoic acid (6.63% and 4.90%, respectively) and docosahexaenoic acid (20.28% and 11.99%, respectively), showed lower absolute amounts of these fatty acids (17.03 and 10.10 mg/100 g food, respectively) than tench and carp (31.16 and 49.63 mg/100 g food, respectively). The consumer evaluation established that differences in the perception of the fish burgers exist. The overall liking and taste were the main attributes that influenced both consumer’s acceptance and purchase intent.

Seasonal variations in antioxidant compounds of Olea europaea leaves collected from different Italian cultivars

The objectives of this research were to study the best conditions for phenol extraction from olive tree leaves and to evaluate the content of phenolics and the antioxidant activity by in vitro assays in olive leaves harvested in different periods from four different Italian cultivars. The results showed that leaves/solvent ratio and temperature showed a significant and positive correlation with phenol extraction yield. In all harvesting periods the phenol content of Dolce Agogia samples was higher ( P ≤ 0.05) with respect to Moraiolo, Leccino and Frantoio samples. The results of analysis by high-performance liquid chromatography coupled with diode array detector (HPLC-DAD) showed that Dolce Agogia had the highest concentrations of hydroxytyrosol and oleuropein. Moreover the highest contents of bioactives have been found in olive leaves harvested in December and March. In these months, corresponding to olive harvest and pruning of olive trees, leaves represent a waste product and this interesting result could be useful in the production of nutraceuticals.

Occurrence of parasites of the genus Eustrongylides spp. (Nematoda: Dioctophymatidae) in fish caught in Trasimeno lake, Italy

Eustrongylides spp. is considered a freshwater fish zoonotic nematode. In the present study, the prevalence of Eustrongylides spp. in six edible fish (European perch - Perca fluviatilis, goldfish - Carassius auratus, largemouth black bass - Micropterus salmoides, tench- Tinca tinca, carp - Cyprinus carpio and sand smelt - Atherina boyeri) of Trasimeno lake was surveyed. The investigations were conducted from October 2014 to September 2015 and 384 specimens per species for each season were caught in Trasimeno lake and examined for the presence of larvae in the abdominal cavity and muscle. The presence of nematodes in the abdominal cavity and musculature was revealed in three fish species. The prevalence of Eustrongylides spp. infection was 6.84, 1.89 and 0.13% in perch, largemouth black bass and sand smelt, respectively. The number of parasites per fish was only one in largemouth black bass and sand smelt and ranged from one up to three in perch. This study states that the European perch, largemouth black bass and sand smelt of Trasimeno lake are infected with zoonotic parasites; therefore, food business operators have to take appropriate measures to guarantee the health of consumers.

Oxidative Balance in Lymphocytes From Patients With Nonalcoholic Steatohepatitis

Abstract:Oxidative stress is linked to several human diseases, including nonalcoholic steatohepatitis (NASH). In this study, lymphocytes were used as a model to study this disease. These cells offer several advantages for cellular and molecular studies such as easy accessibility, and they are easily accessible and constitute a “time-persistent” system capable of reflecting the condition of the whole organism. Lymphocytes from patients with NASH display oxidative stress features. Among the possible causes for the overproduction of reactive oxygen species in NASH lymphocytes, there might be alterations of enzymatic pathways, auto-oxidation of glucose and mitochondrial superoxide production, which, in turn, would lead to protein oxidative damage. Increased oxidative stress in lymphocytes from patients with NASH may result in a pro-oxidative environment, which, in turn, could modify the pathway of the enzymatic activities. The data confirm that an imbalance between pro-oxidant and antioxidant defense mechanisms may be an important factor in NASH.

Seasonal variations of Italian Mediterranean Buffalo (Bubalus bubalis) Mozzarella cheese quality.

Water buffalo Mozzarella cheese is more appreciated in the summer, but milk production is higher during wintertime, as water buffalo are seasonally polyoestrous animals. The aim of the study reported in this Research Communication was to evaluate the effect of the reversing of the calving period on Mozzarella cheese composition and quality traits. Ten batches of Mozzarella cheeses produced during the summer and winter periods were analysed for pH, colour, chemical composition. Seasonal differences were observed for cheese yield (26·66% in winter and 25·61% in summer), moisture content (66·54% in winter and 61·18% in summer) colour and consumer evaluation.

Thermal Inactivation and Growth Potential of Listeria Monocytogenes in Smoked Tench

An experimental study for the evaluation of Listeria monocytogenes inactivation during a hot smoking process in tench was performed using Listeria innocua strains. Furthermore, the survival of L. monocytogenes in smoked tench was determined after post-processing in contaminated samples, evaluating the growth potential during storage. L innocua was not detected after the smoking process. In the challenge test, the growth potential of L. monocytogenes was 5.68 log colony forming unit g–1. The results showed that hot smoking at an inner temperature around 72°C is able to eliminate the microorganism. Nevertheless, the product is able to support the growth of the pathogen if post-process contamination occurs, as the food is suitable for Listeria multiplication. Product recontamination should be prevented by means of appropriate application of hygiene measures.