Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Debora Delcuratolo, Tommaso Gomes, Vito Michele Paradiso, Raffaella Nasti (2008)“Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia toppedwith different ingredients” Food Chemistry, 106, 222-226.Four different types of ‘‘focaccia” (Italian flat bread) prepared with the same dough and the same extra virginolive oil but with different seasonings, were analyzed. Lipids were extracted from each sample using the Folchmethod. The indices commonly used to assess oil quality, the amounts of trans fatty acids and compounds oftriglyceride polymerization, oxidation and hydrolysis, were determined in all the samples to better assess the degreeof oxidation and hydrolysis of the oils. The findings showed that, once baked, the oil sampled from the differenttypes of focaccias could not be included in the virgin category. The level of oxidation of the baked sampleswas greater than that in the uncooked oil. However the results obtained showed that the level of degradationof the extracted oils was lower than that found in edible refined oils and it seemed to be influenced by the toppingused to flavour the focaccias.2. Debora Delcuratolo, Vito Michele Paradiso, Raffaella Nasti, Tommaso Gomes, FrancescoCaponio “Influence of cooking and of the type of topping on the oxidative state of extra virginolive oil used in Italian focaccia produced on industrial scale” 3° International SymposiumCIGR “Food and Agricultural Products: Processing and Innovations” Naples, Italy 24-26 September,2007. Book of abstract p. 179, Ed. AIDIC, Milano September 2007.An experimental investigation was carried out in order to assess the evolution of the oxidative state of an extravirgin olive oil employed as seasoning of focaccia, as affected by cooking and by the type of topping. Three typologiesof focaccia, produced on industrial scale, pre-cooked, packed and frozen, to be consumed after completionof the cooking by the consumer were examined. The uncooked extra virgin olive oil and the same oil, extractedfrom the focaccias after the completion of the cooking, were submitted to the routine analyses and to silicagel column chromatography in order to separate Polar Compounds (PC). PC were then subjected to HPSECanalysis that allowed to determine oxidative and hydrolytic degradation products, i.e. triglyceride oligopolymers(TGP), oxidized triglycerides (ox-TG) and diglycerides (DG). The obtained results showed that after cooking theseasoning oil could not be defined extra virgin olive oil any more on the basis of the routine analyses. Besides,an increase of TGP was recorded of about twice with a mean value of 0.14%. The ox-TG amounted to 1.16% onaverage, correspondent to about 1.5 times the value observed in the uncooked oil. DG of cooked oils showedslightly different levels from that observed in the uncooked oil. Under the same conditions of cooking, the typeof topping employed seemed to influence the oxidative evolution of the seasoning oil.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.it17