Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Baiano A., Terracone C., Gambacorta G., La Notte E. In press. Phenolic Content and AntioxidantActivity of Primitivo Wine: Comparison among Wine-Making Technologies. Journal ofFood Science.The aim of this work was to assess the influence of nine wine-making technologies (traditional, delestage,saignée, delayed punching-down, addition of grape seed tannins, addition of ellagic-skin-seed tannins, heating ofmust-wine, cryo-maceration, and prolonged maceration) on the phenolic content and antioxidant activity ofPrimitivo musts and wines. Three methods for the determination of the antioxidant activity were compared:DPPH, β-carotene bleaching assay and ABTS. Oenological parameters and composition of the phenolic fractionof 1-year wines was also determined. The addition of tannins allowed the increase of the phenolic content ofmusts and wines in a greater amount than the other technologies. The results concerning the antioxidant activitydepended on the method applied. Concerning musts, the DPPH assay did not highlight great differences amongtechnologies, whereas the addition of tannins allowed the obtainment of the highest antioxidant activity accordingto β-carotene and ABTS assays. The wine aging determined an increase of the antioxidant activity, independentlyon the method applied. Wine obtained through traditional technology, saignée and addition of tanninsshowed the highest antioxidant activities according to DPPH and β-carotene. The highest correlation coefficients(0.961 and 0.932) were calculated between phenolic content and ABTS values of musts whereas the lowest values(0.413 and 0.517) were calculated between phenolic content and ABTS values of wines. Wines producedthrough traditional technology were the richest in anthocyanins. The addition of tannins allowed to obtain highcontent in monomeric anthocyanins, flavonoids, flavans reactive to vanillin, and coumaroylated malvidin and alow content in acetylated malvidin.2. Baiano A., Gambacorta G., Terracone C., Previtali M.A., Lamacchia C., La Notte E. In press.Changes in phenolic content and antioxidant activity of Italian extra-virgin olive oils duringstorage. Journal of Food Science.Phenolic composition and antioxidant activity of 24 extra-virgin olive oils extracted from several Italian varietieswere studied at production and during storage. The antioxidant activity was measured according to the followingtests: in the aqueous phase, by radical scavenging of the 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid(ABTS) radical cation; and in the lipid phase, using the β-carotene bleaching method. The phenolic content wasnot correlated to the oxidation indices (peroxide value and spectrophotometric constants). The phenolic contentsand profiles of the various cultivars showed remarkable differences. The phenolic content was strongly correlatedwith the antioxidant activity measured according to the β–carotene test and weakly correlated with the radicalscavenging ability.3. Baiano A., Gambacorta G., La Notte E.. Aromatization of olive oil. Capitolo del libro “Aromaticplants and spices in food and beverages”, Dr. S. G. Pandalai Editor of Research Signpost,in press.A “flavoured olive oil” can be defined as an olive oil (generally an extra-virgin olive oil) that has been processedwith vegetables, herbs, spices or other fruits in order to improve the nutritional value, enrich the sensory characteristicsand increase shelf-life.Lots of different types of flavoured oil are available on the market. The assortment is very wide since it is possibleto choose among oils flavoured with: vegetables, herbs, spices, mushrooms, fruits, nuts, aromas. Severalmethods of oil aromatization are available and the choice is very important since the extraction method affectsboth acceptability and stability oxidation of the flavoured oil. Infusion is a traditional method of oil aromatization.Another method consists in the use of a concentrated extract obtained by infusion of vegetables in extravirginolive oil. Then, the flavoured olive oils were prepared by adding different aliquots of the filtered extract tothe pure extra-virgin olive oil. The safest method to obtain a flavoured an oil is represented by the cold pressingof olives together with the herb, spice or vegetable. The flavoured olive oils available on sale often have a longshelf life guaranteed by the way of production. Unacquainted with the potential hazard, some consumers try toinfuse flavoured oils by application of home-made procedure and store them also for long time at room temperature.Lots of techniques and methods for the evaluation of acceptability, shelf life, and quality of flavoured oliveoils are available.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it142