Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Iafelice G., Verardo V., Marconi E., Caboni M.F. (2009). Characterization of Total, Free andEsterified Phytosterols in Tetraploid and Hexaploid Wheats. Journal of Agricultural andFood Chemistry, 57 (6), 2267-2273.Dietary plant sterols have received increasing attention in recent years due to their favorable health benefits. Thepresent research focused on quantification of phytosterols as free, esterified and total forms in different tetraploid(5 cultivars of Triticum durum Desf., 9 cultivars of Triticum dicoccon Schrank) and hexaploid (5 cultivars of T.aestivum L., 12 cultivars of Triticum spelta L.) wheats. Tetraploid wheats showed the highest content of totalsterol (79.4 and 79.5 mg of sterols /100 g dry weight for T. durum and T. dicoccon, respectively). Hexaploid cultivarswere the best source of esterified sterols (40.7% and 37.3% of total sterols for Triticum aestivum and T.spelta, respectively). Significant amounts of free sterols (65.5% and 60.7% of total sterols for T. durum and T.dicoccon, respectively) were found in the tetraploid cultivars. The most abundant phytosterol in all wheat sampleswas sitosterol accounting for 45.1−59.1, 46.6−57.4 and 38.6−59.5% of total, free and esterified sterol fraction,respectively. These results demonstrate that although the sterol profile present in tetraploid and hexaploidwheat species is the same, differences in their relative amounts and distribution allow statistical differentiationbetween hexaploids and tetraploids, and between soft and durum wheats.2. Messia M., Cubadda R., Fanelli M., Marconi E. (2009). Quali-quantitative assessment ofcereal arabinoxylans by HPAEC-PAD. Tecnica Molitoria International, 60 (10/A), 116-121.In this work the quali-quantitative determination of arabinoxylans (AX) in cereal flours and meals was performedby the anion-exchange chromatography with amperometric detection (HPAEC-PAD). The proposedmethod allowed the determination of total and soluble AX and the assessment of the different distribution of arabinoseand xylose in the AX chain with the possibility to evidence AX structural modifications.3. Iafelice G., Caboni M.F. Cubadda R., Di Criscio T., Trivisonno M.C., Marconi E. (2008).Development of functional spaghetti enriched with long-chain omega-3 fatty Acids. CerealChemistry 85(2): 146-151.Results concerning the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids(PUFA) and, in particular, eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichmentwas obtained by adding different amounts of integrator (0.6, 1.2, and 1.8%) containing EPA (C20:5 n-3) and DHA (C22:6 n-3) in a microencapsulated form to commercial semolina. The addition of 1.2% integratoryielded spaghetti that provides ≈20% of the recommended daily intake of LC n-3 PUFA with high sensorial acceptabilityand low loss of LC n-3 PUFA after cooking (