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Dati pubblicati inerenti il tema di ricerca:1. Hidalgo A., Brandolini A, Pompei C, Piscozzi R (2006). Carotenoids and tocols of einkornwheat (Triticum monococcum ssp monococcum L.). Journal Of Cereal Science 44; 182-193,The nutritional properties of einkorn and its potential as a donor of useful traits to cultivated wheat prompted thesurvey of carotenoid and tocol content of 54 accessions of einkorn originating from different eco-geographicalareas, by HPLC analysis. Eight Triticum turgidum and seven Triticum aestivum cultivars were analysed in parallel.Carotenoids, mostly lutein, averaged 8.41 µg/g dm, 2-4 times more than non-einkorn wheats, with a maximumof 13.64µg/g dm. Several accessions showed significant amounts of carotenes (above 25% of total carotenoids),sometimes together with high lutein contents. Tocols averaged 77.96 µg/g dm, significantly exceedingthe non-einkorn wheats, with a maximum of 115.85 µg/g dm. The most abundant tocol was β-tocotrienol (48.22µg/g dm), followed by α-tocotrienol (12.77 µg/g dm), α-tocopherol (12.18 µg/g dm) and β-tocopherol (4.79µg/g dm); the mean tocotrienol/tocopherol ratio was 3.68. Einkorns from different geographical areas had diverseaverage total carotenoid and tocol values; two geographic gradients were observed, possibly reflecting theoriginal routes of spread of einkorn into Europe from the Middle East.2. Hidalgo A., Brandolini A (2008). Kinetics of carotenoids degradation during the storage ofeinkorn (Triticum monococcum L. ssp. monococcum) and breadwheat (Triticum aestivum L.ssp. aestivum) flours. Journal of Agricultural and Food Chemistry, 56; 11300-11305.The degradation kinetics of carotenoids in wholemeal and white flour of einkorn cultivar Monlis and bread wheatcultivar Serio during storage at five different temperatures (-20, 5, 20, 30 and 38 °C) was assessed by NP-HPLC.The initial carotenoids content of Monlis (8.1 and 9.8 mg/kg DM in wholemeal and white flour, respectively)was eight-fold higher than that of Serio (1.0 and 1.1 mg/kg DM). In bread wheat only lutein and zeaxanthin weredetected, while significant quantities of (α+β)-carotene and β-criptoxanthin were also observed in einkorn. Carotenoidsdegradation was influenced by temperature and time, following a first order kinetics. The degradationrate was similar in wholemeal and white flour; however, the loss of lutein and total carotenoids in bread wheatwas faster than in einkorn. For all carotenoids the activation energy Ea, computed following Arrhenius equation,ranged from 35.2 to 52.5 kJ/mol). Temperatures not exceeding 20 °C better preserved carotenoids content.3. Hidalgo A., Brandolini A, Gazza L (2008). Influence of steaming treatment on chemical andtechnological characteristics of einkorn (Triticum monococcum L. subsp. monococcum) wholemeal flour. Food Chemistry 111; 549-555.Einkorn is an underutilised wheat with high protein, lutein and tocols content, particularly suited for baby andspecialty foods. To study the influence of kernel steaming treatments on chemical and technological properties,seeds of five einkorn accessions and one bread wheat control (cv Blasco) underwent different steaming conditions.After milling, their whole meal flour was assessed for ash, protein, lutein, tocols and α-amylase content,SDS sedimentation volume and RVA gelatinisation parameters; furosine (a heat damage marker) was also measured.Ash and protein contents did not change, but lutein, tocols and α-amylase significantly diminished (and furosineincreased) after steaming; SDS sedimentation volume and most gelatinisation parameters also decreased,while gelatinisation temperature increased. The changes were major when the steaming conditions were moredrastic, although a genotype-specific influence was detected. Lutein and tocopherols contents of kernel endospermwere enriched by migration from the bran and germ fractions.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.it194