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.

Uso sostenibile dei suoli forestali di ambiente costiero in relazione ai fattori di pressione esistenti

Oggetto di studio del dottorato sono stati i suoli forestali in ambiente litoraneo della Regione Emilia-Romagna. In particolare sono state considerate quattro zone di studio in Provincia di Ravenna: Pineta di San Vitale, aree boscate di Bellocchio, Pineta di Classe e Pineta di Pinarella di Cervia. Lo studio in una prima fase si è articolato nella definizione dello stato del sistema suolo, mediante la caratterizzazione pedologica delle zone di studio. A tale scopo è stata messa a punto un’adeguata metodologia d’indagine costituita da un’indagine ambientale e successivamente da un’indagine pedologica. L’indagine ambientale, mediante fotointerpretazione ed elaborazione di livelli informativi in ambito GIS, ha permesso di individuare ambiti pedogenetici omogenei. L’indagine pedologica in campo ha messo in luce l’elevata variabilità spaziale di alcuni fattori della pedogenesi, in particolar modo l’andamento microtopografico tipico dei sistemi dunali costieri e la profondità della falda freatica del piano campagna. Complessivamente sono stati aperti descritti e campionati 40 profili pedologici. Sugli orizzonti diagnostici di questi sono state eseguite le seguenti analisi: tessitura, pH, calcare totale, carbonio organico, azoto kjeldahl, conduttività elettrica (CE), capacità di scambio cationico (CSC) e calcare attivo. I suoli presentano, ad eccezione della tessitura (generalmente grossolana), un’elevata variabilità delle proprietà chimico fisiche in funzione della morfologia, della profondità e della vicinanza della falda freatica. Sono state riscontrate diverse correlazioni, tra le più significative quelle tra carbonio organico e calcare totale (coeff. di correlazione R = -0.805 per Pineta di Classe) e tra calcare totale e pH (R = 0.736), dalle quali si è compreso in che misura l’effetto della decarbonatazione agisce nei diversi ambiti pedogenetici e tra suoli con diversa età di formazione. Il calcare totale varia da 0 a oltre 400 g.kg-1 e aumenta dalla superficie in profondità, dall’entroterra verso la costa e da nord verso sud. Il carbonio organico, estremamente variabile (0.1 - 107 g.kg-1), è concentrato soprattutto nel primo orizzonte superficiale. Il rapporto C/N (>10 in superficie e molto variabile in profondità) evidenzia una efficienza di umificazione non sempre ottimale specialmente negli orizzonti prossimi alla falda freatica. I tipi di suoli presenti, classificati secondo la Soil Taxonomy, sono risultati essere Mollic/Sodic/Typic Psammaquents nelle zone interdunali, Typic Ustipsamments sulle sommità dunali e Oxiaquic/Aquic Ustipsamments negli ambienti morfologici intermedi. Come sintesi della caratterizzazione pedologica sono state prodotte due carte dei suoli, rispettivamente per Pineta di San Vitale (scala 1:20000) e per le aree boscate di Bellocchio (scala 1:10000), rappresentanti la distribuzione dei pedotipi osservati. In una seconda fase si è focalizzata l’attenzione sugli impatti che le principali pressioni naturali ed antropiche, possono esercitare sul suolo, condizionandone la qualità in virtù delle esigenze del soprasuolo forestale. Si è scelta la zona sud di Pineta San Vitale come area campione per monitorarne mensilmente, su quattro siti rappresentativi, le principali caratteristiche chimico-fisiche dei suoli e delle acque di falda, onde evidenziare possibili correlazioni. Le principali determinazioni svolte sia nel suolo in pasta satura che nelle acque di falda hanno riguardato CE, Ca2+, Mg2+, K+, Na+, Cl-, SO4 2-, HCO3 - e SAR (Sodium Adsorption Ratio). Per ogni sito indagato sono emersi andamenti diversi dei vari parametri lungo i profili, correlabili in diversa misura tra di loro. Si sono osservati forti trend di aumento di CE e degli ioni solubili verso gli orizzonti profondi in profili con acqua di falda più salina (19 – 28 dS.m-1) e profonda (1 – 1.6 m dalla superficie), mentre molto significativi sono apparsi gli accumuli di sali in superficie nei mesi estivi (CE in pasta satura da 17.6 a 28.2 dS.m-1) nei profili con falda a meno di 50 cm dalla superficie. Si è messo successivamente in relazione la CE nel suolo con diversi parametri ambientali più facilmente monitorabili quali profondità e CE di falda, temperatura e precipitazioni, onde trovarne una relazione statistica. Dai dati di tre dei quattro siti monitorati è stato possibile definire tali relazioni con equazioni di regressione lineare a più variabili. Si è cercato poi di estendere l’estrapolabilità della CE del suolo per tutte le altre casistiche possibili di Pineta San Vitale mediante la formulazione di un modello empirico. I dati relativi alla CE nel suolo sia reali che estrapolati dal modello, sono stati messi in relazione con le esigenze di alcune specie forestali presenti nelle zone di studio e con diverso grado di tolleranza alla salinità ed al livello di umidità nel suolo. Da tali confronti è emerso che per alcune specie moderatamente tolleranti la salinità (Pinus pinea, Pinus pinaster e Juniperus communis) le condizioni critiche allo sviluppo e alla sopravvivenza sono da ricondursi, per la maggior parte dei casi, alla falda non abbastanza profonda e non tanto alla salinità che essa trasmette sull’intero profilo del suolo. Per altre specie quali Quercus robur, Populus alba, Fraxinus oxycarpa e Ulmus minor moderatamente sensibili alla salinità, ma abituate a vivere in suoli più umidi, la salinità di una falda troppo prossima alla superficie può ripercuotersi su tutto il profilo e generare condizioni critiche di sviluppo. Nei suoli di Pineta San Vitale sono stati inoltre studiati gli aspetti relativi all’inquinamento da accumulo di alcuni microtossici nei suoli quali Ag, Cd, Ni e Pb. In alcuni punti di rilievo sono stati osservati moderati fattori di arricchimento superficiale per Pb e Cd riconducibili all’attività antropica, mentre le aliquote biodisponibili risultano maggiori in superficie, ma all’interno dei valori medi dei suoli italiani. Lo studio svolto ha permesso di meglio conoscere gli impatti sul suolo, causati dalle principali pressioni esistenti, in un contesto dinamico. In particolare, si è constatato come i suoli delle zone studiate abbiano un effetto tampone piuttosto ridotto sulla mitigazione degli effetti indotti dalle pressioni esterne prese in esame (salinizzazione, sodicizzazione e innalzamento della falda freatica). Questo è dovuto principalmente alla ridotta presenza di scambiatori sulla matrice solida atti a mantenere un equilibrio dinamico con le frazioni solubili. Infine le variabili ambientali considerate sono state inserite in un modello concettuale DPSIR (Driving forces, Pressures, States, Impacts, Responces) dove sono stati prospettati, in via qualitativa, alcuni scenari in funzione di possibili risposte gestionali verosimilmente attuabili, al fine di modificare le pressioni che insistono sul sistema suolo-vegetazione delle pinete ravennati.

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.

Kraus e/o Shakespeare. Intertestualità in prospettiva: tradurre, citare, inscrivere

The thesis focuses on Karl Kraus’s rewritings of some Shakespeare plays and copes with the concepts of “translation” and “quotation” as commensurable forms of intertextuality. Building his Shakespeare’s Bearbeitungen as a montage of quotations of previous German translations, Karl Kraus creates a new kind of hybrid intertextuality that goes beyond the boundaries between quotation and translation. In my opinion, Karl Kraus understands quotation and translation as spatial concepts: in his rewritings he puts Shakespeare’s text into his geometrical and critical “perspective”. The thesis focuses also on the evolution of quotation and translation in Karl Kraus’s work: even maintaining their satirical and destruens function, they develop an “affirmative” role and are used in order to redefine the literary canon. The thesis investigates this form of intertextuality from a comparative point of view, referring to the translation studies (Hermans, Bassnett, Lefevere, Apel, Berman, Meschonnic), theories of intertextuality (Genette, Barthes, Worton, Orr), studies on quotation and montage (Compagnon; Möbius, Hage), and studies on Karl Kraus (Kraft, Ribeiro, Scheichl, Fischer, Timms, Canetti and the famous essay of Walter Benjamin). It also contains a survey of Theater der Dichtung’s historical framework and several comparisons between Karl Kraus’s and other early 20th translations of Shakespeare’s plays.

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.

Nuovi ingredienti funzionali per l'applicazione in campo alimentare

The Mediterranean diet is rich in healthy substances such as fibres, vitamins and phenols. Often these molecules are lost during food processing. Olive oil milling waste waters, brans, grape skins are some of the most relevant agri-food by-products in the Mediterranean countries. These wastes are still rich in extremely valuable molecules, such as phenolic antioxidants, that have several interesting health promoting properties. Using innovative environmental friendly technologies based in the rational use of enzymatic treatment is possible to obtain from agri-food by-products new ingredients containing antioxidants that can be used as functional ingredients in order to produce fortified foods. These foods, having health protecting/promoting properties, on top of the traditional nutritional properties, are attracting consumer’s attentions due to the increasing awareness on health protection through prevention. The use of these new ingredients in different food preparation was studied in order to evaluate the effects that the food processing might have on the antioxidant fraction, the effect of these ingredient on foods appearances as well as the impact in terms of taste and scent, crucial feature for the acceptability of the final product. Using these new ingredients was possible to produce antioxidant bred, pasta, cheese, cookies and ice-cream. These food products retains very well the antioxidant properties conferred by the added ingredients despite the very different treatments that were performed. The food obtained had a good palatability and in some cases the final product had also a good success on the market.

Food Safety and Mineral Oil Contaminated Paperboard Packaging: an Analytical Challenge and a Migration Study

Food packaging protects food, but it can sometimes become a source of undesired contaminants. Paper based materials, despite being perceived as “natural” and safe, can contain volatile contaminants (especially if made from recycled paper) able to migrate to food, as mineral oil, phthalates and photoinitiators. Mineral oil is a petroleum product used as printing ink solvent for newspapers, magazines and packaging. From paperboard printing and from recycled fibers (if present), mineral oil migrates into food, even if dry, through the gas phase. Its toxicity is not fully evaluated, but a temporary Acceptable Daily Intake (ADI) of 0.6 mg kg-1 has been established for saturated mineral oil hydrocarbons (MOSH), while aromatic hydrocarbons (MOAH) are more toxic. Extraction and analysis of MOSH and MOAH is difficult due to the thousands of molecules present. Extraction methods for packaging and food have been optimized, then applied for a “shopping trolley survey” on over 100 Italian and Swiss market products. Instrumental analyses were performed with online LC-GC/FID. Average concentration of MOSH in paperboards was 626 mg kg-1. Many had the potential of contaminating foods exceeding temporary ADI tens of times. A long term migration study was then designed to better understand migration kinetics. Egg pasta and müesli were chosen as representative (high surface/weight ratio). They were stored at different temperatures (4, 20, 30, 40 and 60°C) and conditions (free, shelved or boxed packs) for 1 year. MOSH and MOAH kinetic curves show that migration is a fast process, mostly influenced by temperature: in egg pasta (food in direct contact with paperboard), half of MOSH is transferred to food in a week at 40°C and in 8 months at 20°C. The internal plastic bag present in müesli slowed down the startup of migration, creating a “lag time” in the curves.

Lo spreco alimentare domestico in Italia: stime, cause ed impatti

Non esiste una definizione standard di spreco alimentare, così come non esistono metodologie uniformi per calcolarlo. Gli studi finora realizzati sullo spreco sono carenti, i dati raccolti spesso insufficienti. Il cibo viene sprecato ad ogni stadio della filiera alimentare, dal campo alla tavola. Nei Paesi Membri dell’Unione Europea, le famiglie – secondo dati elaborati da Eurostat- sono le principali responsabili dello spreco. Secondo la FAO, ogni europeo spreca ogni anno 179 chili di alimenti. Last Minute Market, spin off accademico che si occupa di ridurre e recuperare lo spreco, ha stimato che a livello domestico in Italia si sprecano mediamente il 17% dei prodotti ortofrutticoli acquistati, il 15% di pesce, il 28% di pasta e pane, il 29% di uova, il 30% di carne e il 32% di latticini. Da un punto di vista economico, lo sperpero alimentare significa una perdita di 1.693 euro l’anno per famiglia. Per inquadrare lo spreco alimentare domestico in Italia e gettare luce su dati contrastanti emersi da diversi studi finora realizzati, la tesi – dopo aver presentato stime a livello globale, europeo e italiano – si concentra sull’analisi dei dati emersi da un questionario sullo spreco domestico, compilato da 3.087 italiani tra il mese di novembre e quello di dicembre 2012. L’indagine socio-economica è stata realizzata in collaborazione con la Commissione Europea (DG JCR, Istituto per la Tutela della Salute dei Consumatori) e il Karlsruhe Institut für Technologie. Il questionario è stato posto sulla piattaforma online surveymonkey. La tesi ha avuto come obiettivi l’identificazione di dati quantitativi circa “quanto si spreca” , “cosa si spreca”, l’individuazione delle cause sociali, valoriali, comportamentali e di stile di vita, dello spreco alimentare delle famiglie italiane, l’impatto economico dello spreco sul budget domestico e l’elaborazione di profili di consumatori attraverso la cluster analysis.

Partial Discharge Phenomena in Converter and Traction Transformers: Identification and Reliability

After the development of power electronics converters, the number of transformers subjected to non-sinusoidal stresses (including DC) has increased in applications such as HVDC links and traction (electric train power cars). The effects of non-sinusoidal voltages on transformer insulation have been investigated by many researchers, but still now, there are some issues that must be understood. Some of those issues are tackled in this Thesis, studying PD phenomena behavior in Kraft paper, pressboard and mineral oil at different voltage conditions like AC, DC, AC+DC, notched AC and square waveforms. From the point of view of converter transformers, it was found that the combined effect of AC and DC voltages produces higher stresses in the pressboard that those that are present under pure DC voltages. The electrical conductivity of the dielectric systems in DC and AC+DC conditions has demonstrated to be a critical parameter, so, its measurement and analysis was also taken into account during all the experiments. Regarding notched voltages, the RMS reduction caused by notches (depending on firing and overlap angles) seems to increase the PDIV. However, the experimental results show that once PD activity has incepted, the notches increase PD repetition rate and magnitude, producing a higher degradation rate of paper. On the other hand, the reduction of mineral oil stocks, their relatively low flash point as well as environmental issues, are factors that are pushing towards the use of esters as transformer insulating fluids. This PhD Thesis also covers the study of two different esters with the scope to validate their use in traction transformers. Mineral oil was used as benchmark. The complete set of dielectric tests performed in the three fluids, show that esters behave better than mineral oil in practically all the investigated conditions, so, their application in traction transformers is possible and encouraged.