Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine
The influence of soil salinity on the chemical composition, volatile aromatic compounds, and sensory characteristics of Nero d'Avola wine was examined. Data on vineyard productivity, such as grape yield, are also reported. Physicochemical parameters were determined on the samples analyzed. Solid-phase microextraction was used for the extraction of aromatic volatile compounds, followed by capillary gas chromatography-mass spectrometry. Sensory analyses were performed by visual inspection, smelling, and tasting. Statistical analysis showed that most of the physicochemical parameters and volatile constituents, both primary and fermentation aromas, were influenced by the soil salinity. The comp…
Phytochemical characterization and antioxidant activity of the aerial part extracts from two species of Matthiola wild in Sicily: Matthiola sinuata and M. tricuspidata (Brassicaceae)
As part of a project aimed at investigating the specific and intraspecific taxa of Matthiola which grow spontaneously in Sicily (Italy), in this work our research has been focused on Matthiola tricuspidata and Matthiola sinuata. The phenolic and volatile compounds of the hydroalcoholic extracts from the aerial parts of the selected species have been characterized by HPLC-PDA/ESI-MS and SPME-GC/MS analyses. Moreover, the antioxidant capacity in vitro (1,1-diphenyl-2-picrylhydrazil (DPPH), reducing power and Fe2+ chelating activity assays) and the toxicity (Artemia salina lethality bioassay) of the extracts were investigated. The phytochemical analyses highlighted quite different phenolic and…
Free fatty acids and other volatile compounds for the characterisation of “Vastedda della valle del Belìce” cheese Acidos grasos libres y otros constituyentes volátiles para la caracterización de queso “Vastedda della vella del Belìce”
The analysis of the volatile constituents of “Vastedda della valle del Belice”, a typical Sicilian pasta filata cheese, was performed using solid phase microextraction and high-resolution gas chromatography/mass spectrometry. The research aimed to verify if the volatile fraction, determinant for cheese flavor, differs among producers and/or production seasons. The samples were provided by four producers from the area of the Protected Designation of Origin (PDO) production, during two different seasons of production. A total of 42 volatile components were identified: the main components were found to be butanoic, hexanoic, octanoic, and decanoic acid. Free fatty acids were quantified using t…
Phytochemical Constituents, Antioxidant Activity, and Toxicity Assessment of the Aerial Part Extracts from the Infraspecific Taxa of Matthiola fruticulosa (Brassicaceae) Endemic to Sicily
In a project designed to investigate the specific and infraspecific taxa of Matthiola endemic to Sicily (Italy) as new potential sources of bioactive compounds in this work, the infraspecific taxa of Matthiola fruticulosa were studied, namely, subsp. fruticulosa and subsp. coronopifolia. HPLC–PDA/ESI–MS and SPME–GC/MS analyses of hydroalcoholic extracts obtained from the aerial parts of the two subspecies led to the detection of 51 phenolics and 61 volatile components, highlighting a quite different qualitative–quantitative profile. The antioxidant properties of the extracts were explored through in vitro methods: 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power and Fe2+ chelating activ…