Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Rossi M., Alamprese C., Ratti S., Riva M. 2009. Suitability of contact angle measurement asan index of overall oil degradation and oil uptake during frying. Food Chem. 112:448-453.The aim of the work was to investigate the suitability of contact angle measurement as an index of overall oildegradation phenomena and oil uptake of French fries during frying. In order to measure the contact angle, animage analysis method was developed and applied to four vegetable oils (palm oil, palm super olein, sunfloweroil and a blend of hazelnut and high oleic sunflower oil) in actual frying experiments. With liquid oils, contactangle modification proved to be a sound index of overall oil degradation, resulting inversely correlated to oilacidity, peroxide value, total carbonyl compounds, K 232 , and viscosity. A significant correlation between contactangle and potato oil uptake was found for sunflower oil. For the other oils, the importance of factors such as thestructure of food subjected to frying or the oil melting point and viscosity seem to prevail on the overall hydrolyticand oxidative phenomena in influencing oil uptake.2. Rossi, M., Alamprese, C., Ratti, S. 2007. Tocopherols and tocotrienols as free radical scavengersin refined vegetable oils and their stability during deep fat frying. Food Chem. 102:812-817.The aim of this study was to assess the effect of total tocopherols and tocotrienols of refined vegetable oils on oilradical scavenging activity and to investigate the stability of the various homologues during the deep-fat fryingof French fries. Eight different refined vegetable oils were investigated, having variable levels of natural tocopherolsand tocotrienols. A direct correlation between the radical scavenging capacity of the oils, measured bythe DPPH test, and the total content of natural tocopherols and tocotrienols was found. Frying experimentsshowed that the stability of the different tocopherols and tocotrienols present in the refined vegetable oils basicallydepend on two factors: the fatty acid composition of the oil, in particular polyunsaturated fatty acid content,and the kind of tocopherol and tocotrienol homologues present. The more oxidizable the oil, on the basis of fattyacid composition, the more stable were the tocopherolic antioxidants. Amongst the different homologues, γ-tocotrienol in palm super olein proved to be the less stable during the deep-fat frying, thus preserving the otherhomologues.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.it240