Search results for " Phenols"

Fatty acids, sterols and antioxidant compounds of minor and neglected cultivar of Sicilian virgin olive oils

2007

Acidic and sterol composition, pigment fraction and antioxidant compounds (tocopherols, total phenols and polar phenols) from eight monovarietal Sicilian olive oil samples, analyzed during the crop seasons from 2003/2004 to 2005/2006, are reported. Cultivars were divided, according to their diffusion, in main, minor and neglected cultivars. Encouraging data were observed for minor and neglected cultivars, for some revaluation in regard to their relevance, because they showed the highest content in tocopherols, in total phenols and polar phenols compared with main cultivars.

HPLC PROFILE AND EVOLUTION DURING STORAGE OF TRIGLYCERIDES AND DIGLYCERIDES IN VIRGIN OLIVE OILS

2007

Acidic and sterol composition, pigment fraction and antioxidant compounds (tocopherols, total phenols and polar phenols) from eight monovarietal Sicilian olive oil samples, analyzed during the crop seasons from 2003/2004 to 2005/2006, are reported. Cultivars were divided, according to their diffusion, in main, minor and neglected cultivars. Encouraging data were observed for minor and neglected cultivars, for some revaluation in regard to their relevance, because they showed the highest content in tocopherols, in total phenols and polar phenols compared with main cultivars.

Compositions and Sensory Characterization of Olive Oils from CentralWestern Sicily

In Sicily, olive has been cultivated since ancient times and its germplasm is characterized by a wide genetic diversity that could be related to its domestication and spread in ancient times, and to some reproductive biological peculiarities as self-incompatibility. In this research, EVOO of Sicilian heritage such as Nocellara del Belice, Biancolilla, Biancolilla centinara and Passulunara, was been investigated. The assessment regards main chemical-physical parameters and sensory profles, based on the olfactory and gustatory characteristics. Samples were obtained from Bona Furtuna farm (Corleone, C-W Sicily), equipped with a continuous two and half phases cold extraction system. Results sho…

The Quality of Five Natural, Historical Italian Cheeses Produced in Different Months: Gross Composition, Fat-Soluble Vitamins, Fatty Acids, Total Phe…

2022

Simple Summary For the purposes of raising awareness of five historical cheeses of Southern Italy that are less known by consumers, and of restoring dignity to the breeders and producers of these cheeses, we studied their quality in terms of chemical composition, monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), conjugated linoleic acid (CLA), PUFA-ω6, PUFA-ω3, α-tocopherol, retinol, cholesterol, polyphenol content (TPC), total antioxidant capacity (FRAP and TEAC), and health index (GHIC). Two stretched-curd bovine cheeses, Caciocavallo Palermitano (CP) and Casizolu del Montiferru (CdM), two ovine cheeses, Vastedda della Valle del Belìce (VVB) and Pecorino Siciliano (PS)…

Total phenolic content in brown algae from the Sicilian coast

2019

Phlorotannins are polyphenolic secondary metabolites found in almost all brown algae that function as defense against grazers, pathogens and epiphytes but are also involved in photoprotection mechanisms. These com- pounds, produced in the Golgi apparatus, are accumulated in cytoplasm, within vesicules called physodes, or bound to the cell wall. The concentration of phlorotannins differs within and between species, shows geograph- ical variations but may be also affected by abiotic or biotic factors. We present here an overview of the studies carried out on total phenolic content in brown algae collected along the north-western coast of Sicily. The aims of these studies were in particular a)…

Phenol compounds for Electron Spin Resonance dosimetry of gamma and neutron beams

2014

Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica).

2019

Abstract Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre-treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre-treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067–1.187 mg 100 g−1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g−1 …

Antioxidant activity and chemical composition of three Tunisian Cistus: Cistus monspeliensis Cistus villosus and Cistus libanotis

2015

The chemical composition of three rockrose Cistus species, Cistus monspeliensis, Cistus libanotis and Cistus villosus, collected in Tunisia, was studied by HPTLC, focusing on the terpenes and phenols constituents. Diterpenes of Cistus are important as the main constituents of the leaf sticky aromatic resin, known as labdanum, which are highly appreciated in perfumery. Polyphenols in the methanolic extracts of each species were identified, quantified as total and as flavonoids and tannins, and tested for antioxidant activity. Diterpenes were evident in C. libanotis and C. monspeliensis, whereas they were practically absent in C. villosus; C. libanotis had higher phenolic amount, whereas anti…

Transfer of volatile phenols at oak wood/wine interface in a model system

2006

Abstract In order to assess the influence of wood on the concentration of aroma compounds during ageing of wine, the transfer of volatile phenols including 4-ethylphenol, eugenol and a homologous series of guaiacols from wine to oak wood were studied in a model system at 10°C. At equilibrium most of the volatile phenols adsorbed in the wood. The results display that the amounts adsorbed depend on the nature of the volatile phenols and the botanical origin of oak wood.

Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines

2015

Abstract The yeast Brettanomyces bruxellensis, generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in reason of its ability to produce considerable amounts of volatile phenols. Forty-eight isolates of B. bruxellensis, obtained from several wines collected in Apulia (Southern Italy), were genetically characterized using an integrated approach, including a strain biodiversity analysis by Sau-PCR. Furthermore, the production of volatile phenols was assessed in wine and in synthetic medium, confirming the oenological spoilage potential of the analysed strains. Our findings indicate a remarkable genetic va…