Vincenza Romeo

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.

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.