Crecimiento individual de Octopus vulgaris (Cuvier, 1797) alimentado con pienso húmedo experimental y boga (Boops boops, L. 1758)

[EN]The present work pretends to be the first step towards the development of a commercial diet for Octopus vulgaris. A one month experiment evaluated growth on two treatments, a wet experimental diet and a control (bogue), obtaining a daily growth rate of 1,6 and 16 g/day respectively. Octopuses were tagged and a better growth tendency was found in middle size animals in each experimental tank

Optimización de las condiciones de engorde y avances en el conocimiento de los requerimientos nutricionales de pulpo común Octopus vulgaris (Cuvier, 1797)

Programa de Doctorado, Acuicultura: Producción controlada de animales acuáticos

Effect of different live prey, Grapsus grapsus Linnaeus 1758 and Plagusia depressa Fabricius, 1775 zoeas,over histology and biochemical composition of common octopus, octopus vulgaris Cuvier, 1797 paralarvae

[EN] Since paralarval rearing is still the main bottleneck for the development of octopus culture, the aim of the present study was to obtain some information on the feeding strategy and nutritional requirements during paralarval stage. For that purpose just hatched out octopus paralarvae were fed with live preys in three different combinations, trying to match their natural food: Enriched Artemia metanauplii, Grapsus grapsus zoeas supplemented with enriched Artemia, and Plagusia depressa zoeas supplemented with enriched Artemia. Paralarval treatments were carried out during 28 days in triplicates; fibre glass 120 l tanks in flow through system were used. Growth, in terms of dry body weight, mantle length and width, was determined each seven days. A histological study of the paralarval development was carried out. Biochemical composition of preys and paralarvae were determined. Growth was significantly better in paralarvae fed with zoeas and Artemia than in those fed only with Artemia, from day 8 after hatching. Besides a clear effect on the digestive gland histology morphology was observed.

Embriaguez y hacienda pública en Guatemala, 1840-1865: entre la moral decimonónica y los ingresos fiscales

[ES] En los años 1840-1865, el abordaje gubernamental del consumo de bebidas embriagantes transitó desde una perspectiva en que predominaba la visión de la moral pública, escandalizada por los excesos en la embriaguez, hacia otra en la que se impuso la necesidad de maximizar los ingresos fiscales derivados de la fabricación y venta de aguardiente y chicha. Este giro tiene como telón de fondo el tránsito del monopolio estatal de ambas bebidas al ámbito privado y la defensa que los pueblos de indios hicieron de su consumo, en un momento de transición social y económica hacia el Estado agroexportador cafetalero.

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.

L'Aquila 2010 : Quartiere Santa Maria di Farfa : Residenze e Polo culturale nel "Parco dei sensi"

L’analisi condotta sulle condizioni geo-morfologiche dell’intera regione abruzzese e in particolare della città de L’Aquila ha evidenziato l’importanza del contesto paesaggistico territoriale che non può che essere assunto come riferimento progettuale per rinnovare il rapporto tra uomo e natura, soprattutto in una realtà come quella aquilana dove sono il paesaggio naturale e la struttura morfologica che permangono come fattori costanti nel tempo, nonostante le trasformazioni attuate dalla società o dagli eventi sismici che da sempre caratterizzano la storia della città e che rappresentano quindi due elementi in grado di restituire l’identità stessa della popolazione. Questa caratteristica rappresenta il pretesto per un approfondimento sul paesaggio dal punto di vista percettivo: è infatti l’uomo che nel corso dei secoli modifica fortemente il proprio territorio e la percezione che ha di esso. L’obiettivo di tale studio è quello di riuscire a cogliere, in fase progettuale, l’essenza del luogo, il carattere peculiare delle diverse suggestioni che i cittadini aquilani potranno riaffermare come parte della propria identità. Considerate tali premesse, il progetto propone il disegno di un nuovo parco urbano collocato entro le mura lungo l’intera lunghezza dell’area oggetto di studio; l’obiettivo è quello di collegare i poli verdi preesistenti del Parco del Castello e del Parco del Sole e contemporaneamente di ridefinire il lacerato rapporto tra centro storico e prima periferia eleggendo il verde ad elemento capace di una relazione attiva con il contesto urbano, con la possibilità di contribuire alla coesione sociale, alla sensibilizzazione ai temi ambientali e al miglioramento dell’offerta dei luoghi di ritrovo. Il nuovo parco ospiterà architetture legate alla musica e al teatro, temi da sempre di notevole importanza per la città, come testimoniano le numerose strutture che prima dell’evento tellurico arricchivano il patrimonio culturale della città. Per evitare che funzioni di così notevole importanza per la città corrano il rischio di essere progressivamente relegate verso la periferia ed i centri minori, il progetto propone di integrare all’interno del nuovo parco una serie di attività quali laboratori teatrali e foresterie per attori, centro ricreativo, biblioteca e sala espositiva, conservatorio, attività commerciali e residenze, disposti secondo una successione lineare da nord a sud. Tale intervento sarà integrato dalla realizzazione di un complesso di residenze,costituito da tre corpi lineari disposti secondo il naturale declivio del terreno, lungo l’asse est-ovest, in corrispondenza del prolungamento dei tracciati storici secondari. Si viene a creare, quindi una sorta di struttura a pettine, nella quale le aree verdi adibite ad orti e gli spazi costruiti si compenetrano definendo un vero e proprio filtro tra città storica e quella suburbana. La disposizione dei diversi edifici e la presenza in ognuno di essi di uno spazio pubblico esterno, sono pensati in modo tale da creare una successione di spazi collettivi, suggerita in risposta all’assenza di attrezzature pubbliche all’interno del quartiere preesistente. Il progetto prevede, infatti di dare maggiore spazio alle attività pubbliche, investendo sulla realizzazione di luoghi e di spazi per l’incontro e la collettività, che rappresentano un necessità primaria per ogni città ed in particolare per L’Aquila post sisma. Contestualmente al parco che costituisce una sorta di asse verde sviluppato in direzione nord-sud, il progetto si estende anche in direzione perpendicolare, lungo la direttrice est-ovest, attraverso la riqualificazione dell’asse storico di via San Bernardino, cercando di restituire ad esso ed alla monumentale scalinata omonima la valenza storica progressivamente perduta nel corso degli anni. Pertanto, il progetto prevede la ridefinizione di entrambi i lati della scalinata oggi abbandonati al verde incolto ed in particolare la realizzazione, lungo il lato orientale, di un nuovo polo culturale, costituito da una biblioteca ed una sala espositiva. Il nuovo edificio, assume un ruolo cardine all’interno del progetto, rappresentando uno dei punti di collegamento tra città storica e verde pubblico. Il complesso nasce dall’incontro di cinque elementi lineari disposti in modo tale da assecondare il naturale dislivello del terreno e da consentire la realizzazione di due ampi spazi pubblici: uno verde, pensato come prolungamento del parco, sul quale si affaccia l’ampia sala di lettura della biblioteca ed uno pavimentato, ai piedi della scalinata, delimitato da un portico a doppia altezza. Il nuovo edificio, consente inoltre di creare un belvedere dal parco verso la città storica, evocando una suggestione cara agli abitanti della città.

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.

Diversità della fauna associata di Geodia cydonium (demospongiae: geodidae) in Mediterraneo

È ormai noto che numerosi organismi marini, dalle alghe unicellulari ai pesci coabitino con diverse specie di spugne, con un rapporto che varia, secondo i casi, dal semplice inquilinismo facoltativo alle più complesse simbiosi obbligate. All’interno di molte spugne si trovano degli endobionti, alcuni organismi rappresentano degli ospiti puramente occasionali, altri manifestano una notevole costanza e l’esistenza in associazione alla spugna sembra rappresenti la norma. In Adriatico settentrionale, nell’area compresa tra Grado ed il delta del fiume Po, sono presenti degli affioramenti rocciosi organogeni carbonatici che prendono il nome di tegnùe. In questi affioramenti è stata riscontrata una grande varietà di specie macrobentoniche sia sessili che vagili. Tra queste specie, è presente con elevate abbondanze e grandi dimensioni, fuori dal comune, la spugna massiva Geodia cydonium, oggetto del nostro studio. Lo scopo del presente lavoro è di caratterizzare la diversità della fauna associata alla demospongia Geodia cydonium, cercando di mettere in evidenza l’importante ruolo ecologico legato proprio all’elevato numero di inquilini che ospita. Sono stati prelevati campioni di spugna, con la relativa fauna associata, da tre siti presenti all’interno della Zona di Tutela Biologica di Chioggia. Date le grandi dimensioni degli esemplari e per non danneggiare la popolazione naturale di questa rara specie protetta, sono stati prelevati in immersione delle porzioni di spugna, incidendo verticalmente gli esemplari. Nei campioni sono stati riscontrati 28 taxa, tra cui prevalgono per abbondanza i policheti come Ceratonereis costae e Sphaerosyllis bulbosa e piccoli crostacei come Apseudopsis acutifrons e Leptochelia savignyi. Per molte specie prevalgono individui giovanili rispetto agli adulti. L’abbondanza e la ricchezza dei popolamenti associati alla spugna non risultano variare ne tra i siti di campionamento ne in relazione alle dimensioni degli esemplari da cui provengono i campioni. Questo fa supporre che la spugna crei un ambiente ideale per alcune specie, almeno nelle fasi giovanili, creando così associazioni relativamente stabili, più di quanto non sia la naturale variabilità dei popolamenti circostanti. Queste relazioni meritano di essere approfondite, investigando i cicli vitali e i comportamenti delle singole specie.

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.