Giovanni Burini

Total antioxidant capacity of colostrum, and transitional and mature human milk

Objective: The relationship between antioxidant (pro-)vitamin content of breast milk and diet of pregnant women has been reported. However, the assessment of a complete and reliable antioxidant index, such as the total antioxidant capacity, has never been performed in human milk. Methods: In the present study, the total antioxidant capacity of colostrum, and transitional and mature milk was determined by the oxygen radical absorbance capacity (ORAC) assay in 29 lactating women and correlated with their food consumption assessed by dietary history during pregnancy and lactation. In addition, the total antioxidant capacity of 12 infant formulas commonly used in Italy was determined by the same method. Results: Mean ORAC values of mature milk (1.01 ± 0.37 mmol/l trolox eq.) were slightly lower than those of colostrum and transitional milk (1.17 ± 0.50 and 1.18 ± 0.38 mmol/l trolox eq., respectively). Correlations were observed between antioxidant (pro-)vitamin intakes during pregnancy (third trimester) and ORAC values of colostrum and transitional milk (both p < 0.05), but not with ORAC values of mature milk. Correlations were also found between antioxidant (pro-)vitamin intakes during lactation and transitional and mature milk ORAC values (both p < 0.05). Term infant formulas (n = 5) showed a total antioxidant capacity of 1.40 ± 0.23 mmol/l trolox eq., whereas the antioxidant capacity of other formulas (n = 7) oscillated from 1.27 to 2.52 mmol/l trolox eq. Conclusions: The total antioxidant capacity of breast milk in lactating women was related to a diet in which the food content of antioxidant compounds was inadequate. Efforts should be made to improve womens dietary habits during pregnancy and lactation, in order to optimize the total antioxidant capacity of breast milk.

Trace element intake and status of Italian subjects living in the Gubbio area

Daily intakes of certain trace elements (Pb, Cd, Ni, Hg, and Cr) were assessed using dietary history and weighed record methods and concurrent chemical analysis (CA) of duplicate portions, along with blood levels, in a group (21 M, 23 F) of inhabitants of the Gubbio area (Belvedere, Biscina, Scritto). The evaluation of only intake of trace elements was accomplished in 40 subjects (20 M, 20 F) 1 year later. In both surveys, trace element intakes were generally lower than the potential tolerable weekly intake. However, daily intakes of Pb, Cd, Ni, Hg, and Cr were higher in men compared to women in both surveys (P<0.05). In fact, intakes at the 50th percentile were greater in men by approximately 75% for Pb, 91% for Cd, 20% for Ni, 45% for Hg, and 29% for Cr in the first survey. In the second survey, percentage differences for Pb, Cd, Ni, and Cr were about 12%, 28%, 26%, and 26%, respectively. Blood trace element levels were slightly higher in men in the first survey. Interestingly, no correlation was observed between the intake of trace elements and corresponding blood values. Food basket and total diet, which were computed from the weighed record method for 2 days, showed relevant disagreements with CA of duplicate portion. Moreover, the comparison in content of Pb, Cd, Ni, and Cr obtained by CA of cooked dishes or by calculation using values of raw foods showed significant differences (P<0.05). It was concluded that trace element intake should be assessed by CA of duplicate portion.

Trace elements in foods and meals consumed by students attending the faculty cafeteria.

The content and intake of some trace elements (Pb, Cd, Ni, Hg, Cr) in meals, consumed by students attending the Faculty Cafeteria, were assessed. The study was carried out over 6 days of the 2nd week of February, 1993 and in three consecutive days of the second week of May. In those periods 10453 and 4055 students attended the cafeteria, respectively. After recording the ingredients and the preparation and cooking methods, some edible portions of foods and dishes were collected, homogenised, lyophilised and kept in polyethylene bottles until analysis. We found few differences in food content and dietary intake of some (Ni and Cr) but not all trace elements between February and May. Higher levels of Pb, Cd, Ni, Cr were present in bread (21.5+/-14.0, 5.6+/-0.02, 55.6+/-1.7 and 66.9+/-0.1 microg/100 g of edible portion, respectively), followed by meat, filled pasta and cheese, whereas lower values were observed in vegetables and fruit. The highest Hg content was recorded in the pasta group. Among the most frequently consumed foods and meals, the highest levels of P, Pb, Cr, Hg, Ni were found in bread, meat and pasta. The calculation of mean trace element intake, corrected for leftovers, showed pasta, bread and meat as the main sources of Pb, Cd, Ni, Hg and Cr over the two periods. The estimated potential tolerated weekly intake (PTWI) resulted high for Pb and Cd and low for Hg. Finally, a large variability in trace element content between raw and cooked foods was observed. These results give valuable information on trace element content of foods to be used for preparation of meals at the Faculty cafeteria in different seasons.

Determination of the alkyl esters of p-hydroxybenzoic acid in mayonnaise by high-performance liquid chromatography and fluorescence labelling

A reliable and sensitive high-performance liquid chromatographic method with fluorescence detection is described for the determination of methyl, ethyl and propyl p-hydroxybenzoates in mayonnaise with the internal standard method using n-butyl p-hydroxybenzoate as the internal standard. The parabens were extracted with acetonitrile and determined, after derivatization with 4-bromomethyl-6,7-dimethoxycoumarin, by reversed-phase liquid chromatography (C18 column) with fluorescence detection at λex. = 355 nm and λem. > 420 nm using an aqueous methanolic eluent and linear gradient elution. The method was tested on a mayonnaise sample spiked with methyl, ethyl and n-propyl p-hydroxybenzoate each at different levels (100, 500 and 1000 ppm). Average recoveries ranged from 93.6 to 99.4% with R.S.D. ranging from 1.8 to 4.0%.

Determination of sorbic acid in margarine and butter by high-performance liquid chromatography with fluorescence detection

A procedure is reported for the separation and determination of sorbic acid, as a derivative of 4-bromoethyl-6,7-dimethoxycoumarin, by reversed-phase high-performance liquid chromatography with fluorescence detection using enanthic acid as an internal standard. Sorbic acid, separated from samples of commercial margarine and butter by steam distillation, was evaluated using the proposed procedure and by UV absorption and visible spectrophotometric methods (AOAC). The preparation of the calibration graph and the determination of sorbic acid with the visible spectrophotometric method was improved. The sorbic acid content determined using UV and visible spectrophotometric methods was higher than that obtained with the reversed-phase performance liquid chromatographic method owing to the presence of interfering substances in the samples. The range of recovery and the precision of the proposed method and the reference methods are also reported.

Chemical Composition, Antifungal and In Vitro Antioxidant Properties of Monarda didyma L. Essential Oil

Abstract The chemical composition of the essential oil obtained from Monarda didyma stem with leaves and flowers was analyzed by GC and GC/MS and the components identified were 22, mainly thymol (57.3% and 51.7%, respectively), γ-terpinene (9.3% and 14.3%), p-cymene (10.5% and 9.7%), δ-3-carene (4.5% and 6.2%) and myrcene (3.7% and 3.7%). The two oils were qualitatively similar. The antifungal activity of the oil was evaluated against four phytopathogenic fungi by direct contact with the Agar diffusion method and with the fungistatc action of the vapors using the Micro-atmosphere method. The most sensitive fungus resulted Rhizoctonia solani in the first test and Botrytis cinerea in the second. The antioxidant activity of the oil was evaluated by DPPH test, were the oil showed an effect comparable to Trolox, and by lipid peroxidation test, where the activity of the oil was similar to that of BHT.

Phenol composition and antioxidant capacity of red wines produced in Central Italy changes after one-year storage

Much interest is currently concentrated on phenol compounds and antioxidants of wine. The aim of this study was to characterize and evaluate controlled designation of origin (CDO) and typical geographical indications (TGI) red wines from Central Italy and to evaluate possible modifications after one year of storage. The total phenol content and antioxidant activity by ORAC method were determined, while phenolic qualitative and quantitative profiles were evaluated by HRGC-FID or HPLC-DAD. All wines showed a good content of total phenols and an obvious antioxidant effect. After a one-year storage in the bottle, a significant decrease (P<0.05) of the ORAC values was observed for TGI wines. Interesting correlations between phenol and ORAC values for CDO wines were found. It can be confirmed that one-year storage in the bottle has not significantly affected the quality of the wines analyzed, in particular the CDO category.

Bioactive compounds and antioxidant characterization of three edible wild plants traditionally consumed in the Umbria Region (Central Italy): Bunias erucago L. (corn rocket), Lactuca perennis L. (mountain lettuce) and Papaver rhoeas L. (poppy)

The leaves of three edible wild plants, Bunias erucago L. (Corn rocket), Lactuca perennis L. (Mountain lettuce) and Papaver rhoaes L. (Poppy) were analysed for their proximate composition, some nutraceutical components and total antioxidant capacity. The protein levels ranged from 2.7 to 4.1 g/100 g of the edible portion. The range of dietary fibre content was 3.8 to 6.4 g/100 g of the edible portion. The amount of ash, carbohydrate and lipid ranged from 1.7 to 1.9, 3.3 to 4.4 and 0.22to 0.45 g/100 g of the edible portion, respectively. Lipids consisted mainly of polyunsaturated fatty acids with the highest value for the Bunias erucago L. (71.8 % of total fatty acids) and Lactuca perennis L. (70.0 %). Potassium (374.0-521.0 mg/100 g) and calcium (204.8-331.8 mg/100 g) were the most representative macro-elements in the species studied. The values of vitamin E, b-carotene and total vitamin C are included in the range from 0.91 to 2.61 mg/100 g, from 1,957 to 2,631 mg/100 g and from 19.2 to 31.0 mg/100 g, respectively. Our results showed that the total antioxidant capacity performed by the Oxygen Radical Absorbance Capacity (ORAC) method, which ranges from 27.2 to 63.7 μmol TE/g, is highly justifiable by the high content of phenolic compounds (159-246 mg GAE/100 g).