Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Cerretani L., Bendini A., Del Caro A., Piga A., Vacca V., Caboni M.F., Gallina Toschi T.,2006. Preliminary characterization of virgin olive oils, obtained from different cultivars inSardinia. European Food Research and Technology, 222:354-361.Chemical characterisation was carried out on 12 virgin olive oil samples obtained from seven olive cultivars(Bosana, Carolea, Nocellara del Belice, Pizz’e Carroga, Semidana, Tonda and Zinzala cvs.). The olives camefrom different groves in Sardinia (Italy) and Corsica (France) that were processed by different types of continuousmills. Several qualitative parameters were evaluated (free acidity, peroxide value, and UV spectrophotometricindices) and analyses of major (fatty acids and triacylglycerol compositions) and minor components (chlorophylls,carotenoids, tocopherols and phenolic compounds) was also carried out. The oxidative stability index(OSI) and ABTS•− test values were determined to evaluate the oxidative stability and antioxidant activity of thephenolic fraction, respectively. The results were subjected to a discriminative study by principal componentanalysis (PCA) to characterise the different oils. A first PCA using only the triglyceride compounds and a secondusing the minor polar compounds and their antioxidant activity was performed. The triglyceride composition wasfound to be particularly useful in discriminating the oil samples.2. Del Caro A., Vacca V., Poiana M., Fenu P., Piga A., 2006. Influence of technology, storageand exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stonedfruits. Food Chemistry 98: 311-316.We investigated the influence of technology, storage and exposure on quality parameters, minor components,oxidative stability and antioxidant activity in two extra virgin olive oils of Bosana cv, obtained from whole(WO) and de-stoned fruits (DO), processed with a two-phase decanter. DO oils showed great stability and, consequently,had a longer shelf-life than WO oils. During storage, the former maintained lower values of free acidity,higher values of chlorophylls, carotenoids and a-tocopherol, longer oxidative stability and higher antioxidantactivity than the latter. Peroxide indices were not significantly different between the two oils, while spectrophotometricindices, during storage, increased more in DO oils than in WO oils. The total phenol content behaviourpatterns during storage were very similar in both oil samples, with a higher value in WO oils. Exposure to lightsignificantly decreased the chlorophylls, carotenoid, phenol, a tocopherol and stability values, as expected, butantioxidant activity was not influenced by exposure conditions.3. Vacca V., Del Caro A., Poiana M., Piga A., 2006. Effect of storage period and exposure conditionson the quality of Bosana extra-virgin olive oil. Journal of Food Quality 29:139-150.Changes in quality parameters, antioxidant compounds, oxidative stability and antioxidant activity during 18months of storage of a monovarietal extra-virgin olive oil from Bosana cultivar, and exposed to light and dark,were studied. Analysis of data showed that all the parameters underwent significant changes during storage: freeacidity, peroxide and ultraviolet (UV) spectrophotometric indexes remained below the limits reported in the EECRegulations 2568/91 and 1989/03, and these are: 0.8% for acidity, 20 meq O 2 /kg for peroxide and 2.50 and 0.22for K232 and K270, respectively. Phenol and α-tocopherol content decreased during storage (42.0 and 29.6%,respectively) while chlorophylls and carotenoids underwent a decrease until 8 months of storage (49% and 30%,respectively); after that, the values remained constant. Oxidative stability and antioxidant activity had notchanged dramatically during 18 months. Phenols were significantly correlated to the antioxidant activity of theoil, while oxidative stability measured by Rancimat did not show any correlation with carotenoids, chlorophylls,phenols and a-tocopherol. Regarding exposure conditions, storage in the dark was better in retaining the qualityof the oil, as expected.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.it423