Fac-simile Scheda Linee di Ricerca - Federalimentare

higher values of chlorophylls, carotenoids and α-tocopherol, longer oxidative stability and higher antioxidant activitythan the latter. Peroxide indices were not significantly different between the two oils, while spectrophotometricindices, during storage, increased more in DO oils than in WO oils. The total phenol content behaviourpatterns during storage were very similar in both oil samples, with a higher value in WO oils. Exposure to lightsignificantly decreased the chlorophylls, carotenoid, phenol, α-tocopherol and stability values, as expected, butantioxidant activity was not influenced by exposure conditions.2. Vacca, V.; Del Caro, A.; Poiana, M.; Piga, A. (2006) Effect of storage period and exposureconditions on the quality of Bosana extra virgin olive oil. Journal of Food Quality 29: 139-150.Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity during 18months of storage of a monovarietal extra-virgin olive oil from Bosana cultivar, and exposed to light and dark,were studied. Analysis of data showed that all the parameters underwent significant changes during storage: freeacidity, peroxide and ultraviolet (UV) spectrophotometric indexes remained below the limits reported in the EECRegulations 2568/91 and 1989/03, and these are: _0.8% for acidity, _20 meq O2/kg for peroxide and _2.50 and_0.22 for K232 and K270, respectively. Phenol and a-tocopherol content decreased during storage (42.0 and29.6%, respectively) while chlorophylls and carotenoids underwent a decrease until 8 months of storage (49%and 30%, respectively); after that, the values remained constant. Oxidative stability and antioxidant activity hadnot changed dramatically during 18 months. Phenols were significantly correlated to the antioxidant activity ofthe oil, while oxidative stability measured by Rancimat did not show any correlation with carotenoids, chlorophylls,phenols and a-tocopherol. Regarding exposure conditions, storage in the dark was better in retaining thequality of the oil, as expected.3. Giuffrè, A.M.; Sicari, V.; Poiana, M.; Cilona, V.; Cannizzaro, A.; Scolaro, F. 2007. Gli oli dioliva vergini calabresi: la produzione delle cv. Ottobratica e Roggianella. Industrie alimentari46:1139-1145.In this paper, the quality of the oils extracted from olives of Ottobratica and Roggianella varieties (Olea europaeaL.), cultivated in the Reggio Calabria province (Southern Italy), was compared. Ottobratica in the ReggioCalabria province is an autochthonous variety ripening on October. Roggianella in the Reggio Calabria provinceis an allochthonous variety. The effect of harvest period on olive oil composition was studied. For Ottobraticavariety, three samplings were conducted from October 18th, 2006 to November 16th, 2006 at beweekly intervals.For Roggianella variety, six samplings were conducted from October 18th, 2006 to January 4th, 2007 at biweeklyintervals. Olive oil was extracted by means of a so called traditional-discontinuous plant with metalcrusher and pressure of the olive paste.4. Runcio, A.; Sorgona`, L; Mincione, A.; Santacaterina, S.; Poiana, M. 2008. “Volatile compoundsof virgin olive oil obtained from Italian cultivars grown in Calabria. Effect of processingmethods, cultivar, stone removal, and antracnose attack”. Food Chemistry 106: 735-740.Calabria is an important olive-growing area of the Mediterranean producing high quality virgin olive oil from awide variety of cultivars. The present work analyses the influence of cultivars, processing methods, anthracnoseattack and stone removal on volatile compounds. Solid phase microextraction (SPME) was used because is easyto use, cheap and rapid. The volatile compound content of different cultivars is influenced by the enzymes involvedin the lipoxygenase pathway. The effect of anthracnose attacks increases the content of aldehydes such asheptaldehyde, octyl aldehyde and nonanal. Oil obtained from destoned olives shows a greater quantity of C5 andC6 volatile compounds compared to oil obtained from unstoned olives. Oil obtained in the laboratory has ahigher volatile compound content compared to that obtained commercially. Limited scale oil production have alower oil yields but enables greater content of compounds in the headspace in the final product and thus may bea valid alternative for small agricultural businesses. Analysis of the principal components is able to distinguishdifferent types of oil.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.it172