Determination of bioactive and potentially toxic compounds in food: raw material analysis and shelf life evaluation

"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in food. They are being intensively studied to evaluate their effects on health. Bioactive compounds include both water soluble compounds, such as phenolics, and lipidic substances such as n-3 fatty acids, tocopherols and sterols. Phenolic compounds, tocopherols and sterols are present in all plants and have been studied extensively in cereals, nuts and oil. n-3 fatty acids are present in fish and all around the vegetable kingdom. The aim of the present work was the determination of bioactive and potentially toxic compounds in cereal based foods and nuts. The first section of this study was focused on the determination of bioactive compounds in cereals. Because of that the different forms of phytosterols were investigated in hexaploid and tetraploid wheats. Hexaploid cultivars were the best source of esterified sterols (40.7% and 37.3% of total sterols for Triticum aestivum and Triticum spelta, respectively). Significant amounts of free sterols (65.5% and 60.7% of total sterols for Triticum durum and Triticum dicoccon, respectively) were found in the tetraploid cultivars. Then, free and bound phenolic compounds were identified in barley flours. HPLCESI/ MSD analysis in negative and positive ion mode established that barley free flavan-3- ols and proanthocyanidins were four dimers and four trimers having (epi)catechin and/or (epi)gallocatechin (C and/or GC) subunits. Hydroxycinnamic acids and their derivatives were the main bound phenols in barley flours. The results obtained demonstrated that barley flours were rich in phenolic compounds that showed high antioxidant activity. The study also examined the relationships between phenolic compounds and lipid oxidation of bakery. To this purpose, the investigated barley flours were used in the bakery production. The formulated oven products presented an interesting content of phenolic compounds, but they were not able to contain the lipid oxidation. Furthermore, the influence of conventional packaging on lipid oxidation of pasta was evaluated in n-3 enriched spaghetti and egg spaghetti. The results proved that conventional packaging was not appropriated to preserve pasta from lipid oxidation; in fact, pasta that was exposed to light showed a high content of potentially toxic compounds derived from lipid oxidation (such as peroxide, oxidized fatty acids and COPs). In the second section, the content of sterols, phenolic compounds, n-3 fatty acids and tocopherols in walnuts were reported. Rapid analytical techniques were used to analyze the lipid fraction and to characterize phenolic compounds in walnuts. Total lipid chromatogram was used for the simultaneous determination of the profile of sterols and tocopherols. Linoleic and linolenic acids were the most representative n-6 and n-3 essential dietary fatty acids present in these nuts. Walnuts contained substantial amounts of γ- and δ-tocopherol, which explained their antioxidant properties. Sitosterol, Δ5-avenasterol and campesterol were the major free sterols found. Capillary electrophoresis coupled to DAD and microTOF was utilized to determine phenolic content of walnut. A new compound in walnut ((2E,4E)- 8-hydroxy-2,7-dimethyl-2,4-decadiene-1,10-dioic acid 6-O-β-D-glucopiranosyl ester, [M−H]− 403.161m/z) with a structure similar to glansreginins was also identified. Phenolic compounds corresponded to 14–28% of total polar compounds quantified. Aglycone and glycosylated ellagic acid represented the principal components and account for 64–75% of total phenols in walnuts. However, the sum of glansreginins A, B and ((2E,4E)-8-hydroxy- 2,7-dimethyl-2,4-decadiene-1,10-dioic acid 6-O-β-D-glucopiranosyl ester was in the range of 72–86% of total quantified compounds.

Pasta secca e identità nazionale. Note di storia dell'alimentazione

In the wide range of data that the nutrition subject offers to the historical observation, this investigation focuses on one of the functions that food serves in the social context: that is, to signify cultural identity. In this context, we will analyse the ways in which industrially produced pasta has come to its status as one of the symbolic forms of twentieth-century Italian food, contributing to a sense of social identity that forms part of the process of nation-building developed during the XX century. The nature of the relationship between pasta and Italian food is analysed for a period of almost a century (1886-1984) through a variety of different sources: government enquiries, cookery books, gastronomic guides and menus of official dinners. The assemblage of such documents in one study allows investigation of certain themes throughout a wide range of gastronomical cultures active within the national borders. In this way, links are made between the production, adoption, reception and dissemination of the ingredients and Italian Unification.This method has made it possible to restore one possible form of historical knowledge of twentieth-century gastronomy and of the experiences by which it was influenced.

Influence of processing conditions on quality aspects of potato-based fresh pasta

Gnocchi is a typical Italian potato-based fresh pasta that can be either homemade or industrially manufactured. The homemade traditional product is consumed fresh on the day it is produced, whereas the industrially manufactured one is vacuum-packed in polyethylene and usually stored at refrigerated conditions. At industrial level, most kinds of gnocchi are usually produced by using some potato derivatives (i.e. flakes, dehydrated products or flour) to which soft wheat flour, salt, some emulsifiers and aromas are added. Recently, a novel type of gnocchi emerged on the Italian pasta market, since it would be as much similar as possible to the traditional homemade one. It is industrially produced from fresh potatoes as main ingredient and soft wheat flour, pasteurized liquid eggs and salt, moreover this product undergoes steam cooking and mashing industrial treatments. Neither preservatives nor emulsifiers are included in the recipe. The main aim of this work was to get inside the industrial manufacture of gnocchi, in order to improve the quality characteristics of the final product, by the study of the main steps of the production, starting from the raw and steam cooked tubers, through the semi-finished materials, such as the potato puree and the formulated dough. For this purpose the investigation of the enzymatic activity of the raw and steam cooked potatoes, the main characteristics of the puree (colour, texture and starch), the interaction among ingredients of differently formulated doughs and the basic quality aspects of the final product have been performed. Results obtained in this work indicated that steam cooking influenced the analysed enzymes (Pectin methylesterase and α- and β-amylases) in different tissues of the tuber. PME resulted still active in the cortex, it therefore may affect the texture of cooked potatoes to be used as main ingredient in the production of gnocchi. Starch degrading enzymes (α- and β-amylases) were inactivated both in the cortex and in the pith of the tuber. The study performed on the potato puree showed that, between the two analysed samples, the product which employed dual lower pressure treatments seemed to be the most suitable to the production of gnocchi, in terms of its better physicochemical and textural properties. It did not evidence aggregation phenomena responsible of hard lumps, which may occur in this kind of semi-finished product. The textural properties of gnocchi doughs were not influenced by the different formulation as expected. Among the ingredients involved in the preparation of the different samples, soft wheat flour seemed to be the most crucial in affecting the quality features of gnocchi doughs. As a consequence of the interactive effect of the ingredients on the physicochemical and textural characteristics of the different doughs, a uniform and well-defined split-up among samples was not obtained. In the comparison of different kinds of gnocchi, the optimal physicochemical and textural properties were detected in the sample made with fresh tubers. This was probably caused not only by the use of fresh steam cooked potatoes, but also by the pasteurized liquid eggs and by the absence of any kind of emulsifier, additive or preserving substance.

Bioactive and toxic compounds in different foodstuffs: analytical techniques and sensory analysis

Foods that provide medical and health benefits or have a role in disease risk prevention are termed functional foods. The functionality of functional foods is derived from bioactive compounds that are extranutritional constituents present in small quantities in food. Bioactive components include a range of chemical compounds with varying structures such as carotenoids, flavonoids, plant sterols, omega-3 fatty acids (n-3), allyl and diallyl sulfides, indoles (benzopyrroles), and phenolic acids. The increasing consumer interest in natural bioactive compounds has brought about a rise in demand for these kinds of compounds and, in parallel, an increasing number of scientific studies have this type of substance as main topic. The principal aim of this PhD research project was the study of different bioactive and toxic compounds in several natural matrices. To achieve this goal, chromatographic, spectroscopic and sensorial analysis were performed. This manuscript reports the main results obtained in the six activities briefly summarized as follows: • SECTION I: the influence of conventional packaging on lipid oxidation of pasta was evaluated in egg spaghetti. • SECTION II: the effect of the storage at different temperatures of virgin olive oil was monitored by peroxide value, fatty acid activity, OSI test and sensory analysis. • SECTION III: the glucosinolate and phenolic content of 37 rocket salad accessions were evaluated, comparing Eruca sativa and Diplotaxis tenuifolia species. Sensory analysis and the influence of the phenolic and glucosinolate composition on sensory attributes of rocket salads has been also studied. • SECTION IV: ten buckwheat honeys were characterised on the basis of their pollen, physicochemical, phenolic and volatile composition. • SECTION V: the polyphenolic fraction, anthocyanins and other polar compounds, the antioxidant capacity and the anty-hyperlipemic action of the aqueous extract of Hibiscus sabdariffa were achieved. • SECTION VI: the optimization of a normal phase high pressure liquid chromatography–fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa powder and chocolate samples was performed.

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.

I controlli sulla tutela interinale della crisi della famiglia

La tesi affronta il tema dei controlli avverso i provvedimenti nell’interesse della prole e dei coniugi resi nell’ambito dei procedimenti di separazione e di divorzio, dapprima fornendo un inquadramento storico della problematica, attraverso la disamina delle posizioni dottrinali e giurisprudenziali formatesi con riferimento alla natura ed al regime impugnatorio di tali provvedimenti dall’entrata in vigore del codice di rito del 1865 ad oggi, dopodiché analizzando le numerose questioni interpretative cui l’attuale quadro normativo, risultante dalla stratificazione legislativa operata dalla L. 14 maggio 2005, n. 80 e dalla L. 8 febbraio 2006, n. 54, dà origine. In particolare la tesi, dopo aver delineato la struttura del reclamo di cui all’art. 708 c.p.c., cercando di fornire una soluzione ai dubbi che la scarna disciplina contenuta nella menzionata norma solleva, si occupa dei rapporti tra gli istituti del reclamo alla Corte d’appello e della revoca e modifica ad opera del giudice istruttore, riepilogando le varie teorie elaborate dalla dottrina e dalla giurisprudenza sul tema e cercando di individuare quale sia l’ambito di applicazione di ciascuno strumento di controllo. La tesi affronta poi, a fronte della mancata previsione di una forma di riesame avanti ad un organo superiore avverso i provvedimenti resi dal giudice istruttore ai sensi dell’art. 709, ultimo comma, c.p.c., la questione della reclamabilità di tali provvedimenti, cercando di individuare quale sia lo strumento più idoneo cui fare ricorso per colmare la lacuna che si dovesse ritenere esistente nel dato normativo. Il lavoro si conclude con la disamina, in una prospettiva de iure condendo, dei progetti di riforma che sono stati elaborati con riferimento al tema dei controlli avverso i provvedimenti temporanei e urgenti.

Dalle feste di nozze alle orchestre di stato: Maria Lătărețu e l'invenzione della muzică populară

Le musiche “popolaresche” urbane, in genere trascurate nella letteratura etnomusicologica, sono state quasi completamente ignorate nel caso della Romania. Il presente studio si propone di colmare almeno in parte questa lacuna, indagando questo fenomeno musicale nella Bucarest degli anni Trenta e Quaranta del Novecento. Le musiche esaminate sono tuttavia inserite entro una cornice storica più ampia, che data a partire dalla fine del XVIII secolo, e messe in relazione con alcune produzioni di origine rurale che con queste hanno uno stretto rapporto. Il caso di Maria Lătărețu (1911-1972) si è rivelato particolarmente fecondo in questo senso, dal momento che la cantante apparteneva ad entrambi i versanti musicali, rurale e urbano, e nepadroneggiava con disinvoltura i rispettivi repertori. Dopo il suo trasferimento nella capitale, negli anni Trenta, è diventata una delle figure di maggior spicco di quel fenomeno noto come muzică populară (creazione musicale eminentemente urbana e borghese con radici però nel mondo delle musiche rurali). L’analisi del repertorio (o, per meglio dire, dei due repertori) della Lătărețu, anche nel confronto con repertori limitrofi, ha permesso di comprendere più da vicino alcuni dei meccanismi musicali alla base di questa creazione. Un genere musicale che non nasce dal nulla nel dopo-guerra, ma piuttosto continua una tradizione di musica urbana, caratterizzata in senso locale, ma influenzata dal modello della canzone europea occidentale, che data almeno dagli inizi del Novecento. Attraverso procedimenti in parte già collaudati da compositori colti che sin dal XIX secolo, in Romania come altrove, si erano cimentati con la creazione di melodie in stile popolare o nell’armonizzazione di musiche di provenienza contadina, le melodie rurali nel bagaglio della cantante venivano trasformate in qualcosa di inedito. Una trasformazione che, come viene dimostrato efficacemente nell’ultimo capitolo, non investe solo il livello superficiale, ma coinvolge in modo profondo la sintassi musicale.

Aspetti dell'architettura religiosa a Trento: il caso della basilica di S. Maria Maggiore

Lo scavo di Santa Maria Maggiore a Trento ha permesso di mettere in luce strutture precedenti fino al I sec. d.C. . Di queste, il presente lavoro ha analizzato quelle riferibili agli edifici sacri, di cui il primo costruito nella seconda metà del V sec. d.C. . Lo studio dell'edificio è stato utilizzato per cercare di comprendere le modalità con cui è avvenuta la monumentalizzazione dei luoghi di culto a Trento, e le dinamiche di interazione tra comunità religiosa e autorità civile.

"Orationi al cepo overo a la scala": le laude della Confraternita bolognese di S. Maria della morte

La Confraternita bolognese di S. Maria della Morte, istituita nel 1336 sull’onda della predicazione del frate domenicano Venturino da Bergamo, è la più antica e meglio documentata compagnia italiana ‘di giustizia’. Possedeva un laudario conosciuto attraverso 12 manoscritti redatti tra XV e XVI secolo, dove le laude seguono il “confortatorio” che insegnava ai confratelli come relazionarsi col condannato e prepararlo a morire in perfetto spirito cristiano. Nelle laude l’identificazione poetica tra Cristo e il condannato era funzionale allo scopo di convertire il criminale in santo, convincendolo che la sua morte aveva una funzione redentrice per sé e la città stessa. L’assoluzione plenaria poteva essere ottenuta solo tramite una morte completamente accettata e un pentimento sincero. La dissertazione indaga le tematiche espresse dalle laude e le motivazioni forti che spingevano i confortatori a intraprendere questa peculiare attività assistenziale.