Fac-simile Scheda Linee di Ricerca - Federalimentare

2. Del Caro A., Piga A. (2008) Polyphenol composition of peel and pulp of two Italian fresh figfruits cultivars (Ficus carica L.). European Food Research and Technology, 226: 715-719.An analytical study was carried out on phenols in two fig cultivars (Ficus carica L.), one black and one green.Fresh fruits were peeled and phenols were extracted separately from the peel and the pulp. The extracts weresubjected to HPLC-DAD analysis, by monitoring at four wavelengths, 280, 316, 365 and 520 nm for catechinsand benzoic acids, hydroxycinnamic acids, flavonols and anthocyanins, respectively. Results showed that phenolsare concentrated almost exclusively in the peel, with the black cultivar having the highest content. In particular,the peel was rich in rutin, with amounts from 527 to 1071 mg/kg (fresh basis) for green and black figs, respectively.The peel of black figs showed an appreciable content of cyanidin 3-O-rutinoside. The pulp of bothgreen and black cultivars contained only cyanidin 3-O-rutinoside, while the cyanidin 3-O-glucoside was foundonly in the peel of the black figs. Chlorogenic acid and another cinnamic acid were detected in the peel of bothcultivars, while benzoic acids and catechins were not present.3. Madrau M.A., Piscopo A., Sanguinetti A.M., Del Caro A., Poiana M., Romeo F., Piga A.(2009) Effect of drying temperature on polyphenolic content and antioxidant activity of apricots.European Food Research and Technology, 228:441-448.This study was carried out in order to check for the influence of drying parameters on the phenolic compoundsand antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures:1) air temperature at 55°C; 2) air temperature at 75°C. Whole fresh and dried fruits were assessed for: phenolics,ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis).Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher atthe lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars,while the decrease in the other compounds was significantly more marked in the sample dried at 75°C. The antioxidantactivity increased significantly in Cafona fruits and this increase was confirmed by a diminution of theredox potential.4. Madrau M.A., Del Caro A., Fadda C., Sanguinetti A.M., Piga A. (2008) Influenza dellatemperatura di essiccamento sui polifenoli e sulla capacità antiossidante delle susine Stanley.Atti VIII Ciseta, pp 220-225.Lo studio ha riguardato l'evoluzione dei composti fenolici e dell'attività antiossidante di susine della varietàStanley in seguito all’essiccamento a due temperature. Sui frutti freschi ed essiccati sono stati analizzati icomposti fenolici, l’acido ascorbico e la capacità antiossidante. I risultati ottenuti hanno evidenziato undecremento significativo dell’acido ascorbico nei campioni essiccati. Si evidenzia che l’uso di un’altatemperatura porta ad un mantenimento della componente polifenolica ed a un aumento di oltre 9 voltedell’attività antiossidante in vitro, rispetto ai frutti freschi, mentre nelle susine essiccate a 60°C si ha unadiminuzione di entrambi i parametri.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.it414