Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Sacchetti G., Di Mattia C., Pittia P., Mastrocola D. (2009). Effect of roasting degree,equivalent thermal effect and coffee type on the radical scavenging activity of coffee brewsand their phenolic fraction. Journal of Food Engineering, 90, 74–80.The radical scavenging activity (RSA) of coffee brews obtained from different types of coffee was studied as afunction of the roasting degree and equivalent thermal effect (expressed asCzT ref), and the relative contributionof the phenolic fraction (PF) and non phenolic fraction (NPF) to the overall RSA was evaluated. Brews extractedfrom medium roasted coffee showed a higher RSA than those from green coffee due to an increase of the RSAof the NPF upon roasting. The RSA of the NPF increased with increasing roasting degree together with theaccumulation of brown coloured Maillard reaction products (MRPs). Brews from dark coffee showed lower RSAthan those from medium roasted coffee due to polyphenols degradation which, in turn, caused an RSA depletionnot counterbalanced by an increase of the RSA of NPF. The relative contribution of NPF to the overall RSA ofthe brew is in fact much lower than that of the PF. Roasting processes with similarC values resulted in thesame RSA independent of an average temperature variation from 170 to 190 °C and coffee type. The AOAchanges in brews from commercial coffee samples (medium and dark roasted) were more dependent on roastingseverity than on the type of coffee.2. Sacchetti G., Di Mattia C. Pittia P., Martino G. (2008). Application of a radical scavengingactivity test to measure the total antioxidant activity of poultry meat. Meat Science, 80: 1081-1085.The antioxidant activity of the hydrophilic and lipophilic fraction of poultry meat was determined in terms of‘radical scavenging activity’ (RSA) using a modified ABTS radical cation decolorization method.The method uses the extraction of hydrophilic and lipophilic fractions in water and methanol-chloroform, respectively.The determination of the RSA of the lipophilic fraction was conducted using a chloroform extract andmaintaining a constant chloroform:ethanol ratio in the solution of analysis. The method was tested on nine samplesof poultry breasts and thigh meats and permitted to quantify the RSA in terms of µmol Trolox equivalent antioxidantcapacity (TEAC) with a mean relative standard deviation of less than 5%.The contribution of the hydrophilic fraction to the total RSA was much higher than that of the lipid soluble fraction.Breast showed a higher RSA than thigh meat due to its lower total lipids content. The total RSA value(TEAC = 2.4 µmol g −1 ) suggests that poultry meat could significantly contribute to the antioxidant activity of thediet.3. Sacchetti G., Cocci E., Pinnavaia G.G., Mastrocola D., Dalla Rosa M. (2008). Influence ofprocessing and storage on the antioxidant activity of apple derivatives. International Journalof Food Science & Technology, 43: 797–804.The antioxidant activity of seven apple varieties was determined on fresh fruits and processed products (driedfruits and purees) and during storage. The antioxidant activity of apples correlated with the total phenol concentrationbut not with ascorbic acid concentration. Apple derivatives showed a lower antioxidant activity than thecounterparts of the fresh fruits and the occurrence of browning phenomena during processing resulted in lowerantioxidant activity. Dried fruits showed higher antioxidant activity per gram of dried matter than fruit pureesprobably because of the lower total thermal effect of processing. The antioxidant activity of all products increasedwithin the first month of storage, and then declined. The extent of early increase was related to the polyphenolcontent of the fruit. Packaging conditions further influenced the antioxidant activity increase during storagepossibly by affecting the oxygen availability.zT refSISTAL - 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.it428