Marisa Ziino

Lipid composition of Geotrichum candidum single cell protein grown in continuous submerged culture

Abstract Continuous cultivation of Geotricum candidum grown on orange peel extracts produced a high-protein, low-lipid content single cell protein which could be utilized as feed or proteic extract source. The lipid content, ca 4%, was very low compared with the data available in the literature, a result which might be attributed to the fermentation conditions employed in this study. The lipid composition of the dried biomass of this fungus is reported and briefly discussed.

Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”

The analysis of the volatile constituents of “Vastedda della valle del Belìce”, a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using the standard addition method, their concentrations were in the range 1273.7–1918.0 mg/kg. The analysis of variance and a multivariate approach showed that producer and season factors significantly influenced the content of almost all the identified volatile components; the artisanal cheese-making, the utilization of raw milk, and the environmental differences that characterized the various farmers are strong causes of cheeses variability. El análisis de los constituyentes volátiles de ‘Vastedda della valle del Belìce’, un queso de pasta hilada (pasta filata) típica siciliana, fue llevado a cabo usando Microextracción en Fase Sólida y Cromatografía de Gases/Espectrometría de Masa de Alta Resolución. El objetivo de la investigación fue verificar si la fracción volátil, determinante para el sabor del queso, difiere entre productores y/o temporadas de producción. Las muestras fueron proporcionadas por cuatro productores del área de la Denominación de Origen Protegida (DOP) durante dos temporadas de producción diferentes. Se identificaron un total de cuarenta y dos componentes volátiles: los principales componentes encontrados fueron ácido butanoico, hexanoico, octanoico y decanoico. Los ácidos grasos libres fueron cuantificados usando el método de adición estándar, su concentración se encontró en el intervalo de 1273, 7–1918,0 mg/kg. El análisis de varianza y un a aproximación multivariada mostraron que productor y temporada influyeron significativamente en el contenido de casi todos los componentes volátiles identificados; la elaboración artesanal de queso, la utilización de leche cruda y las diferencias ambientales que caracterizaban a los diferentes productores son la causa de la variabilidad de los quesos.

Volatile Constituents in Dried Roots of Isatis tinctoria L. (Brassicaceae)

Abstract The root volatile constituents of Isatis tinctoria L. (Brassicaceae) have been studied by GC-FID, and solid-phase microextraction and gas chromatography/mass spectrometry (SPME-GC/MS). Thirty components were fully characterized by mass spectra, linear retention indices, and injection of standards; the average composition (ppm) as single components and classes of substances is reported. The root volatiles in I. tinctoria were characterized by a high amount of 3-butenyl isothiocyanate, which accounted for about 82% of the total volatile fraction.

Headspace Volatiles of Vicia sativa L. (Leguminoseae) by Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry

Abstract The leaf volatile constituents of Vicia sativa L. have been studied using Headspace Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (HS/SPME-GC/MS) and GC-FID. Forty-three components, aliphatic hydrocarbons, alcohols, aldehydes and ketones, aromatic aldehydes, esters and alcohols, monoterpenes and sesquiterpenes were fully characterized by mass spectra, linear retention indices, and injection of standards; the average composition as single components and classes of substances is reported. Leaf volatiles in Vicia sativa L. were characterized by a high amount of aldehydes, with the (Z)-2-hexenal (the typical leaf aldehyde) the main component.

Chemical composition and nutritional value of some marine species from the Egadi Islands

Information available on the chemical composition and nutritional value of marine species harvested from the Mediterranean Sea is very limited. In this study, the target species were Scorpaena porcus, Scorpaena scrofa, Palinurus elephas, and Sepia officinalis, selected among those with the greatest commercial value and caught using local traditional gear. Samples were analysed for moisture, ash, protein, total lipid content, and for fatty acid percentage distribution. All the species showed high amounts of proteins (mean value 18.15%) and can be considered lean (fat content<3%), with a high content of polyunsaturated fatty acids of the n-3 series. Significant differences (P < 0.05) were observed among the different species for some of the most representative fatty acids. All species (except S. officinalis) had a good value for the prevention of cardiac illnesses as can be deduced from their low atherogenic and thrombogenic indexes.

Effect of Feeding Level on Nutritional Quality of Rainbow Trout (Oncorhynchus mykiss) Flesh

ABSTRACT The effect of different feeding levels (1.2%, 1.4%, 1.8% and to satiety) on the growth skill, morphological indexes and chemical composition of the dorsal muscle of rainbow trout (Oncorhynchus my-kiss) have been investigated. Significant differences were observed for the morphological indexes which increased with feeding level. For instance, the increase of feeding level induces a decrease in moisture content in the muscle composition, which corresponds to an increase of fat. Feeding level modified phospholipids, triglycerids and fatty acids content. These results can be of potential interest for the consumer from a diet point of view, and for the fish processing industry, since the processing and safe preservation of finished products are strictly linked to the chemical characteristics of fresh product.

Artificial pigmentation and flesh quality in red porgy (Pagrus pagrus)

Red porgy (Pagrus pagrus) is a highly valued species of increasing interest for the Mediterranean aquaculture, characterized by a natural red-pink skin coloration, which acquires a gray color under culture conditions. This study was carried out in order to define new diets to modify the pigmentation variability of the red porgy skin. Six thousand red porgy juveniles (29.21 ± 6.39 g) were randomly distributed in three tanks with a volume of 55 m3 each and fed for 8 months with three extruded diets supplemented with graded levels of synthetic carotenoids (GFP0, GFP30, and GFP60). Color, carotenoid content, fatty acid composition of fish skin, chemical and fatty acid composition of fish flesh, and digestive enzymes and histological analysis of the intestine and liver of the fish were determined. The results showed that the supplementation of the synthetic carotenoids affected significantly the skin color indexes with the higher values of redness, yellowness, and chroma recorded in the fish fed with the GFP60 diet, while the other parameters investigated were unaffected except the intestinal protease activities of the GFP60 group, which had lower results. The present study showed encouraging results for developing a new research, but they are not satisfying to the application of this carotenoid supplement feed for this species in production farming.