Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Brevetto (2008) Procedimento per illimpidire un olio ed impianto per attuare taleprocedimento. Numero domanda: BO2008A000129 Data deposito: 28/02/2008 Titolare:Alma Mater Studiorum - Università di Bologna (BO) , Sapio produzione idrogeno ossigenos.r.l. (MI) Inventori: Cerretani Lorenzo, Rocculi Pietro, Bendini Alessandra, Romani Santina,Bacci Alessandro.2. Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A.,Fernández-Gutiérrez A., Lercker G. (2007) Phenolic molecules in virgin olive oils: a surveyof their sensory properties, health effects, antioxidant activity and analytical methods. Anoverview of the last decade. Molecules, 12 1679-1719.Among vegetable oils, virgin olive oil (VOO) has nutritional and sensory characteristics that to make it uniqueand a basic component of the Mediterranean diet. The importance of VOO is mainly attributed both to its highcontent of oleic acid a balanced contribution quantity of polyunsaturated fatty acids and its richness in phenoliccompounds, which act as natural antioxidants and may contribute to the prevention of several human diseases.The polar phenolic compounds of VOO belong to different classes: phenolic acids, phenyl ethyl alcohols, hydroxy-isochromans,flavonoids, lignans and secoiridoids. This latter family of compounds is characteristic ofOleaceae plants and secoiridoids are the main compounds of the phenolic fraction. Many agronomical and technologicalfactors can affect the presence of phenols in VOO. Its shelf life is higher than other vegetable oils,mainly due to the presence of phenolic molecules having a catechol group, such as hydroxytyrosol and its secoiridoidderivatives. Several assays have been used to establish the antioxidant activity of these isolated phenoliccompounds. Typical sensory gustative properties of VOO, such as bitterness and pungency, have been attributedto secoiridoid molecules. Considering the importance of the phenolic fraction of VOO, high performance analyticalmethods have been developed to characterize its complex phenolic pattern. The aim of this review is to realizea survey on phenolic compounds of virgin olive oils bearing in mind their chemical-analytical, healthy andsensory aspects. In particular, starting from the basic studies, the results of researches developed in the last tenyears will be focused.3. Bendini A., Cerretani L., Di Virgilio F., Belloni P., Lercker G., Gallina Toschi T. (2007) Inprocessmonitoring in industrial olive mill by means of FT-NIR European Journal of LipidScience and Technology 109, 498–504A total of 287 olive lots and 161 olive oil samples were analyzed for fat content, moisture and free acidity, usinga Fourier transform near-infrared (FT-NIR) instrument located in an industrial mill. Samples having a widerange of both reference values and olive lot sizes (from 4 t) were collected at three industrial millplants, located in the same Italian region, which utilize different technological equipment for virgin olive oilproduction. Olive paste spectra were acquired in diffuse reflectance, while oil samples were measured in transmission.Calibration models for oil content and moisture of olives as well as free acidity of virgin olive oils weredeveloped using partial least squares (PLS) regression, first derivative and straight line subtraction. Results ofcalibration and validation of the PLS models selected were good. The PLS results indicate good similarity betweendata obtained from FT-NIR and reference laboratory methods, allowing a rapid and less expensive screeninganalysis. Unfortunately, the correlation between the oil yield values recorded for all olive lots at the industrialmills and the oil content predicted by FT-NIR was not satisfactory (R 2 = 0.605).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.it57