0000000000087578

AUTHOR

Rosaria Bognanni

showing 4 related works from this author

Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread

2020

The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0&ndash

Health (social science)Antioxidant<i>Portulaca oleracea</i> L.Settore CHIM/10 - Chimica Degli Alimenti030309 nutrition & dieteticsmedicine.medical_treatmentWheat flouressential fatty acidsPlant ScienceNutritional qualityPortulacaAntioxidant potentialdurum wheat breadlcsh:Chemical technologyHealth Professions (miscellaneous)Microbiology03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologydurum wheat bread; Portulaca oleracea L.; essential fatty acids; omega-6/omega-3 ratio; antioxidantsmedicineessential fatty acidlcsh:TP1-1185Food sciencePhenolschemistry.chemical_classification0303 health sciencesABTSPortulaca oleracea L.biologydigestive oral and skin physiologyfood and beveragesFatty acid04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceantioxidantschemistryomega-6/omega-3 ratioFood Science
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Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm

2019

Portulaca oleracea is an annual succulent herb in the family Portulacaceae. It is a nutritious vegetable with high antioxidant properties and, it is among the richest plant source of ω-3 fatty acids, as well as a rich source of ω-6 fatty acids, ascorbic acid, tocopherols and beta-carotene. In the present study, three purslane populations under different Mediterranean environmental conditions for two years, for future valorization as novel food sources of omega-3 fatty acids, were evaluated. In particular, biomorphological characteristics, total phenols and fatty acids content were determined. The antioxidant activities were evaluated using 2,2-diphenyl-1-picrylhydrazyl assay. The population…

Antioxidantfood.ingredientLinolenic AcidsSettore CHIM/10 - Chimica Degli Alimentimedicine.medical_treatmentPopulationTocopherolsAscorbic AcidPortulacaPlant ScienceBiologyPortulaca01 natural sciencesBiochemistryAntioxidantsAnalytical Chemistrychemistry.chemical_compoundfoodPhenolsmedicinal plantFatty Acids Omega-3medicinePhenolsFood scienceeducationSicilychemistry.chemical_classificationeducation.field_of_studyunsatured fatty acids010405 organic chemistryFatty AcidsOrganic Chemistrytotal phenols contentbeta Carotenebiology.organism_classificationAscorbic acid0104 chemical sciences010404 medicinal & biomolecular chemistrychemistryHerbSaturated fatty acidFatty Acids UnsaturatedPortulaca oleraceaPolyunsaturated fatty acid
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Preservation of vitamins content in Cuccìa using an innovative method of processing

2019

Cuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed comparing the traditional cooking method (TR-boiling for 5/6 hours), and an innovative one (IN-grains scarification, germination, and cooking at 50 °C for 2 hours). On soups obtained the content of biotin, niacin and α-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72 ng ml−1 (raw grain) and values close to 0…

Time FactorsBiotinPlant ScienceCuccìa processingNiacin01 natural sciencesBiochemistryAnalytical ChemistryPlant scienceBoilingold varietieVitamin ECookingTriticumold varieties010405 organic chemistryChemistryOrganic ChemistryTemperaturevitaminfood and beveragesdurum wheatvitaminsPulp and paper industry0104 chemical sciences010404 medicinal & biomolecular chemistryFoodScientific methodalpha-AmylasesEdible GrainNatural Product Research
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Antioxidant activity and phenolic composition in pomegranate (Punica granatumL.) genotypes from south Italy by UHPLC-Orbitrap-MS approach

2018

Background: Pomegranate fruits are a rich source of polyphenols with numerous health-promoting effects. Pomegranate juices of five genotypes ('Mollar', 'Kingdom', 'Dente di Cavallo', and two old populations 'Francofonte' and 'Santa Tecla') were evaluated regarding anthocyanin and non-anthocyanin phenolic contents using ultrahigh performance liquid chromatography (UHPLC)-Orbitrap-mass spectrometry (MS). Moreover, total antioxidant activity (TAA) was evaluated using a 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay.; Results: Twenty-three phenolic compounds were identified. Cyanidin-3,5-O-diglucoside and pelargonidin-3,5-O-diglucoside were the most represent…

0303 health scienceseducation.field_of_studyNutrition and DieteticsABTSbiology030309 nutrition & dieteticsPopulation04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceFerulic acid03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyNutraceuticalchemistryPolyphenolPunicaAnthocyaninFood scienceTroloxeducationAgronomy and Crop ScienceFood ScienceBiotechnologyJournal of the Science of Food and Agriculture
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