La comunicazione chimica in Blattaria: contributo al miglioramento della lotta

CHEMICAL COMMUNICATION IN BLATTARIA: CONTRIBUTION TO THE IMPROVEMENT OF THE CONTROL TECNIQUES The management of cockroach infestations in urban environment has undergone some changes in recent years by moving to the predominant use of baits, thanks to the awareness of the risks connected with the use of spray insecticides. The effectiveness of a bait is determined by the collective performance of its components, including active and inert ingredients, the food attractant and any other attractive odour. This research has focused on the behavioral responses of Italian sinanthropic cockroaches to semiochemicals and food attractants, for the purpose of evaluating a possible practical application and of contributing to the improvement of control techniques. Behavioral and morphological studies have been carried out on Supella longipalpa (F.), a small cockroach that is spreading in Italy. Behavioral assays showed that the fourth and fifth tergites of females are significantly more attractive than other region of the body. Cuticular pores and ducts ending in glandular structures (observed with a S.E.M. = Scanning Electron Microscope) are present in large number on these tergites, suggesting that they could be involved in the production and the release of sexual pheromone. Cockroaches produce an aggregation pheromone that is excreted along with their frass and that consists of volatile and non-volatile compounds, mainly amines and steroidal glycosides. The effectiveness of faecal extracts obtained from excrements of Blattella germanica (L.), Blatta orientalis L., Periplaneta americana (L.) and S. longipalpa was evaluated, both at intraspecific and interspecific level, using a "Y" tube olfactometer. Bioassays showed that faecal extracts obtained with methanol have a good intraspecific attractiveness and, in some cases, they showed also interspecific behavioral responses. A gel was prepared, having physical characteristics that could give a good resistance to dehydration, as a potential basis for a new bait; the gel was then added faecal extracts, obtained with methanol from B. germanica and S. longipalpa frass. Arena-tests showed that the new gel containing faecal extracts is more attractive than some commercial gel formulations used as comparison: it was the only product that could attract 100% of insects placed in the arenas in 4-5 days. In conclusion, the substances involved in chemical communication of Blattaria may be able to effectively increase the attractiveness of products for monitoring and controlling cockroaches.

Functional components and lipid quality assessment in vegetable foods: analytical and technological approaches

Lipids are important components that contribute very significantly to nutritional and technological quality of foods because they are the least stable macro-components in foods, due to high susceptibility to oxidation. When rancidity take place, it makes food unhealthy and unacceptable for consumers. Thus, the presence of antioxidants, naturally present of added to foods, is required to enhance shelf life of foods. Moreover, antioxidant like phenolic compounds play an important role in human health enhancing the functionality of foods. The aim of this PhD project was the study of lipid quality and lipid oxidation in different vegetable foods focusing on analytical and technological aspects in order to figure out the effects of lipid composition and bioactive compounds (phenolic compounds, omega-3 fatty acids and dietary fiber) addition on their shelf life. In addition, bioavailability and antioxidant effects of phenolic compounds in human and animals, respectively, were evaluated after consumption of vegetable foods. The first section of the work was focused on the evaluation of lipid quality impact on technological behaviour of vegetable foods. Because of that, cocoa butter with different melting point were evaluated by chromatographic techniques (GC, TLC) and the sample with the higher melting point showed the presence of fatty acids, triglycerides, 2-monoglycerides and FT-IR profile different from genuine cocoa butter, meaning an adding of foreign fat (lauric-fat) not allowed by the law. Looking at lipid quality of other vegetable foods, an accelerated shelf life test (OXITEST®), was used to evaluate of lipid stability to oxidation in tarallini snacks made up using different lipid matrices (sunflower oil, extravirgin olive oil and a blend of extravirgin olive oil and lard). The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and different cooking times, without any samples fat extraction. In the second section, the role of bioactive compounds on cereal based food shelf life was studied in different bakeries by GC, spectrophotometric methods and capillary electrophoresis. It was examined the relationships between phenolic compounds, added with flour, and lipid oxidation of tarallini and frollini. Both products showed an increase in lipid oxidation during storage and antioxidant effects on lipid oxidation were not as expected. Furthermore, the influence of enrichment in polyunsaturated fatty acids on lipid oxidation of pasta was evaluated. The results proved that LC n-3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. The importance of phenolic compounds as antioxidant in humans and rats was also studied, by HPLC/MS in the latter section. For this purpose, apigenin and apigenin glycosides excretion was investigated in six women’s urine in a 24 hours study. After a single dose of steamed artichokes, both aglicone and glucuronide metabolites were recovered in 24 h urine. Moreover, the effect of whole grain durum wheat bread and whole grain Kamut® khorasan bread in rats were evaluated. Both cereals were good sources of antioxidants but Kamut® bread fed animals had a better response to stress than wheat durum fed, especially when a sourdough bread was supplied.