Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Panfili G., Fratianni A., Di Criscio T., Marconi E. (2008) Tocol and β-glucan levels in barleyvarieties and in pearling by-products. Food Chemistry, 107, 84-91.In order to verify a different genotype potential in barley varieties, in terms of tocols and b-glucans, and to demonstratethat pearling by-products have interesting amounts of these bioactive compounds, their content was investigatedin 36 barley varieties and in the pearling by-products of a commercial hulled barley stock. The b-glucan content ranged from 2.64 g/100 g dw (dry weight) for Vanessa to 8.05 g/100 g dw for Ludine, with anaverage value of 3.95 g/100 g dw and 50% of the compounds were in the range between 3.45 and 4.36 g/100 gdw. The total tocol amount ranged from 50.3 mg/kg dw (Ladoga) to 88.6 mg/kg dw (Maggiodoro), with a meanvalue of 69.1 mg/kg dw and with most genotypes (50%) having a content between 62 and 75 mg/kg dw. Adagioand Sabel were the best source of vitamin E activity, expressed as Tocopherol Equivalents. In the pearling byproductsthere was no enrichment of b-glucans, on the contrary, a seven and a fivefold increase was observed fortocopherols and tocotrienols, respectively.2. Di Criscio T., Fratianni A.,. Siconolfi T., Panfili G., Marconi E. , Trivisonno M. (2009)Evoluzione dei contenuti vitaminici durante la conservazione di paste all’uovo. In Atti 7°Convegno AISTEC “Cereali tra tradizione e innovazione: il contributo della Scienza", a curadi R. Cubadda, E. Marconi, Campobasso 3-5 ottobre 2007, pp.179-183.This work shows the results of a study aimed at investigating the tocol, carotenoid and retinol decrease duringstorage of egg pasta. The content of the different compounds was investigated by means of HPLC techniques aftera convenient extraction procedure.3. Panfili G., Fratianni A., Di Criscio, Giuzio L., Flagella Z. (2009) Contenuto di antiossidantilipidici nel frumento duro in funzione di diversi fattori agronomici e ambientali. In Atti 7°Convegno AISTEC “Cereali tra tradizione e innovazione: il contributo della Scienza", a curadi R. Cubadda, E. Marconi, Campobasso 3-5 ottobre 2007, pp.147-150.The content of the lipidic antioxidant compounds was evaluated in durum wheat and semolina samples, underdifferent water and agronomic conditions. The water stress caused an increment of carotenoid compounds, butnot of tocols, in wheat and semolina samples. An opposite behaviour was observed under different agronomicconditions.4. Siconolfi T., Di Criscio T., Fratianni A., Panfili G. (2009) Attività antiossidante di semole difrumento. In Atti 7° Convegno AISTEC “Cereali tra tradizione e innovazione: il contributodella Scienza", a cura di R. Cubadda, E. Marconi, Campobasso 3-5 ottobre 2007, pp.71-74.The contribute of antioxidative activity of lipo and hydro-soluble semolina fractions was tested by means of amethod for the extraction and determination of both components. The tested method revealed a good extractivecapacity together with a good reliability.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.it264