Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1) Selvaggini R., Servili M., Urbani S., Esposto S., Taticchi A., Montedoro GF. (2006) Evaluationof phenolic compounds in virgin olive oil by direct injection in high-performance liquidchromatography with fluorimetric detection. J. Agric. Food Chem., 54, 2832-2838.Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which tocopherolsand carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenyl alcohols,phenolic acids, secoiridoids such as the dialdehydic form of decarboxymethyl elenolic acid linked to (3,4-dihydroxyphenyl)ethanol or (p-hydroxypheny1)ethanol (3,4-DHPEA-EDA or p-HPEA-EDA) and an isomer ofthe oleuropein aglycon (3,4-DHPEA-EA), lignans such as (+)-1-acetoxypinoresinol and (+)-pinoresinol, and flavonoids.A new method for the analysis of VOO hydrophilic phenols by direct injection in high-performanceliquid chromatography (HPLC) with the use of a fluorescence detector (FLD) has been proposed and comparedwith the traditional liquidliquid extraction technique followed by the HPLC analysis utilizing a diode array detector(DAD) and a FLD. Results show that the most important classes of phenolic compounds occurring inVOO can be evaluated using HPLC direct injection. The efficiency of the new method, as compared to the liquid-liquidextraction, was higher to quantify phenyl alcohols, lignans, and 3,4-DHPEA-EA and lower for theevaluation of 3,4-DHPEA-EDA and p-HPEA-EDA.2) Urbani S., Selvaggini R., Servili M., Esposto S., Taticchi A., Montedoro GF.(2006) Virginolive oil phenolic compound evaluation by direct injection in HPLC with fluorimetric detection.4 th Euro Fed Lipid Congress. 1-4 October 2006, University of Madrid (UCIM), Spain.Pag. 9.Hydrophilic phenols are the most abundant natural antioxidants of virgin olive oil (VOO), in which, however,tocopherols and carotenes are also present. The prevalent classes of hydrophilic phenols found in VOO are phenolicalcohols, phenolic acids, secoiridoids such as 3,4-DHPEA-EDA, 3,4-DHPEA-EA and p-HPEA-EDA, lignanssuch as (+)-1-acetoxypinoresinol and (+)-pinoresinol, and flavonoids.The HPLC evaluation methods for VOO phenols are mainly based on a previous separation procedure from theoily matrix by Liquid-Liquid Extraction (LLE) or Solid-Phase Extraction (SPE), while the qualitative and quantitativeevaluation is principally performed by HPLC coupled to UV diode array (DAD) detectors, but electrochemicaland fluorescence detectors have been also proposed.In this work, a new method for the analysis of VOO hydrophilic phenols by direct injection in HPLC with theuse of a fluorescence detector has been proposed and compared with the traditional liquid-liquid extraction techniquefollowed by the HPLC analysis utilizing a DAD. Results show that the most important classes of phenoliccompounds occurring in VOO can be evaluated using HPLC direct injection. The efficiency of the new method,compared to the liquid-liquid extraction, was higher to quantify phenyl alcohols, lignans and 3,4-DHPEA-EAand lower for the evaluation of 3,4-DHPEA-EDA and p-HPEA-EDA.The use of direct injection, involving very low sample manipulation, reduces the risk of artefacts, overcomingthe problems related to the extraction and, consequently, can be proposed to obtain good results in a shorter time.3) Servili M., Esposto S., Taticchi A., Urbani S., Selvaggini R., Montedoro GF. (2008) Instrumentalanalytical techniques for the discrimination of the genetic and geographical origin ofvirgin olive oil using volatile compounds as markers. VI International Symposium on OliveGrowing. 9-13 September 2008, Evora, Portugal.Virgin olive oil (VOO) is characterised by a peculiar volatile composition. Many compounds, mainly aldehydes,alcohols, esters and hydrocarbons, were found in the volatile fraction of virgin olive oil. The occurrence of volatilecompounds in VOO are due to various biochemical pathway. The most important is the lipoxigenase pathwaythat produce of C5 and C6 saturated and unsaturated aldehydes, alcohols, and esters responsible for severalsensory notes such as cut-grass, hay-like and floral. Various agronomic and technological aspects of productioncan affect the volatile composition of VOO. From the agronomic standpoint the main aspect are the cultivar, theripening stage and growing area. In this context several authors proposed the use of volatile compounds as potentialmarker of the VOO origin area, whereas only limited studies investigated the relationships between thegenotipe of olives and the volatile composition of VOO. Several authors report the SPME-GS-MS as interestingmethod to study volatile compounds and to discriminate virgin olive oils according to the origin. Few papersSISTAL - 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.it371