Lorena Pizzale

University of Udine | UNIUD · Department of Agricultural and Environmental Sciences

In this study, curcumin loaded transparent microemulsions obtained using the phase inversion temperature (PIT) method were developed. Different lipids (sunflower, peanut, castor, and extra virgin olive oil, tristearin, and tripalmitin) were tested as curcumin carrier in microemulsions. The obtained systems were analyzed for transparency, particle s...

The effect of processing aids (2.5 % of talc, NaCl or KCl) on oil extractability and the profile of phenolic and volatile compounds of Istarska bjelica and Leccino oils was studied. Talc significantly increased extractability in both cultivars, while salts increased extractability in Leccino cv. In the laboratory extracted oils, phenols were determ...

Two data elaboration approaches for evaluating olive oils authenticity were compared: (I) determination of the difference between the theoretical and actual amounts of triacylglycerols with partition number 42 (ΔECN42⩽|0.2|); and (II) the global method, which considers also partition numbers 44 and 46 (returning a "correct"/"not correct" result). A...

The research was addressed to develop mathematical predictive models to be applied in the formulation of low-fat chocolate spreads. To this purpose, fats (palm oil, palm kernel fat and their blends) and oils (sunflower oil and extra virgin olive oil) with different physical properties were considered. The effect of lipid type and content on spread...

Olive oil phenolic compounds have been correlated to several health benefits. Nevertheless, the use of such information for commercial purposes was forbidden until 2006, when a European Regulation on health claims in food products was enacted (Reg. 1924/2006). In the case of olive oil, Regulation 432/2012 states that the health effect can be claime...

BACKGROUND Crude extracts obtained from the edible shoots of Cicerbita alpina using microwave-assisted extraction have been qualitatively profiled by liquid chromatography coupled with an ion trap mass spectrometry detector and an electrospray ionization interface (LC/ESI-MS3) for their phenolic content. The main challenge of the present investigat...

http://pubs.acs.org/articlesonrequest/AOR-THAIXdh7AEJ4YfwjCdFI The influence of the phenolic content in the olive paste of cv. Buža, increased by the addition of an aqueous solution of phenolic extract of freeze-dried olive pulp (cv. Istarska bjelica), on the final products of the lipoxygenase pathway in oil, was studied. An increase by 12%, 38% an...

Twenty eight mono- (MAHs) and polyaromatic hydrocarbons (PAHs) were simultaneously determined in fifty-four virgin olive oils from three successive crops in the same geographical region. MAHs such as: toluene, C2-, C3- and C4-benzenes, and PAHs species containing 2, 3 and 4 aromatic rings were detected and quantified. MAHs were predominant in all o...

The positional distribution of fatty acids (FA) in triacylglycerols (TAG) of 47 virgin olive oils from diverse cultivars grown in distinct areas of North-Eastern Italy was studied. Few data were previously available on oils from these geographical areas. The effects of climatic and geographical conditions on the stereospecific distribution of TAG i...

A reliable, simple and relatively fast method for the simultaneous determination of volatile and semi-volatile aromatic hydrocarbons in virgin olive oil was developed, based on headspace solid-phase microextraction (HS-SPME). The investigation regarded eco-contaminants such as alkylated monoaromatic hydrocarbons from C1- to C4-benzenes and light po...

Modifications of virgin olive oil subjected to accelerated storage were evaluated by HS-SPME analysis. To find a suitable marker of oxidative degradation, the volatile compounds showing variable concentration during the oxidative process have been identified and quantified by SPME coupled to GC-MS and GC-FID, respectively. The SPME analysis results...

SPME was employed to characterize the volatile profile of virgin olive oils produced in two geographical areas of northern Italy: the region of the Gulf of Trieste and the area near Lake Garda. There are as yet no data on the headspace composition of virgin olive oils from these regions, characterized by particular conditions of growth for Olea eur...

The content of phytosterol oxidation products was determined in samples of crude vegetable oils: peanut, sunflower, maize, palm nut, and lampante olive oils that were intended for refining and not for direct consumption. The 7 alpha- and 7 beta-hydroxy derivatives of beta-sitosterol, stigmasterol, and campesterol and the 7-keto-beta-sitosterol were...

The efficiency of headspace solid-phase microextraction (SPME) was evaluated for the qualitative and semi-quantitative analysis of virgin olive oil volatile compounds. The behaviour of four fibre coatings was compared for sensitivity, repeatability and linearity of response. A divinylbenzene-Carboxen-polydimethylsiloxane fibre coating was found to...

Orange spirit, a novel fruit distillate, was analysed by direct injection gas chromatography–mass spectrometry and headspace solid-phase microextraction (SPME) coupled to GC–MS. Different commercial SPME fibre types have been tested for the analysis of orange spirit. The divinylbenzene/carboxen on poly(dimethylsiloxane) fibre was chosen because it...

In this study the antioxidant activity of methanolic extracts of oregano and sage samples was tested. Samples of oregano belonged to Origanum onites and O indercedens species, whilst samples of sage belonged to Salvia officinalis and S fruticosa species. Two methods were used to evaluate the antioxidant activity of sage and oregano extracts: the cr...

In order to investigate on the role of antioxidant compounds of olive oil, in this work the content and composition of tocopherols and polyphenols of extra virgin olive oils from Garda, Romagna and Trieste were evaluated. Significative correlations were found between tocopherols content and antioxidant activity evaluated by means of crocin test and...

Free sterols were evaluated as factors for discriminating between genuine virgin olive oil and hazelnut-mixed virgin olive oil. Numeric analyses of the results amplified the differences between groups. The application of this method to virgin olive oil samples and their mixtures with 10% hazelnut oil distinguished between genuine and nongenuine vir...

The hydrocarbon fraction of 30 virgin olive oils was analyzed, focusing in particular on the sesquiterpenes. The oil samples were of different geographical origins and obtained from different olive varieties. The hydrocarbon fraction was isolated by silica gel column chromatography of the unsaponifiable fraction of the oils. The sesquiterpene hydro...

The dehydration of sterols during the refining process of vegetable oils results in the formation of steroidal hydrocarbons (sterenes or steradienes) with two double bonds in the ring system. Other steroidal hydrocarbons whose structures were in agreement with the presence of three double bonds in the ring system were detected in the sterene fracti...

The thermal degradation of the two hydroperoxy isomers (7 a - and 7 b -hydroperoxides) of cholest-5-ene 3 b -acetate (CA) generates many products, of which most have already been identified; the two 7-hydroxy-CA a - and b -isomers are among these compounds. In the case of the 7 a -hydroperoxy-CA degradation, the isomer 7 a -hydroxy-CA is present in...

The 5alpha-hydroperoxides of beta-sitosterol, campesterol, stigmasterol, and brassicasterol were obtained by photooxidation of the respective sterols in pyridine in the presence of hematoporphyrine as sensitizer. The reduction of the hydroperoxides gives the corresponding 5alpha-hydroxy derivatives. The 7alpha- and 7beta-hydroperoxides of the stero...

Several aspects of food quality control (identity and quality) are discussed in this paper. Besides official and traditional methods, which are often time consuming and not always suitable to obtain an adequate description of the analysed food, a number of new methods have been developed within the last few years. The development of analytical meth...

The 5α-hydroperoxides of β-sitosterol, campesterol, stigmasterol, and brassicasterol were obtained by photooxidation of the respective sterols in pyridine in the presence of hematoporphyrine as sensitizer. The reduction of the hydroperoxides gives the corresponding 5α-hydroxy derivatives. The 7α- and 7β-hydroperoxides of the sterols were obtained b...

The thermal peroxidation of cholesteryl acetate (CA) generates many compounds, most of which have been identified in previous studies. The trimethylsilyl (TMS) derivatives of the thermodegradation products of the single hydroperoxides of CA (7α- and 7β-) gave GCMS spectra that were almost identical to those of the thermal peroxidation of CA, except...

Olive fruits (cv. "Rasara", a local variety grown in Colli Euganei Regional Park, northeast Italy) were maintained for 11 days at 7°C in streams of air, Ultra Low (<1%) Oxygen (ULO), or high (>30%) CO 2 concentrations. Controlled atmosphere was effective in delaying the ripening process. The oil obtained from stored olives showed, regardless the tr...

A peroxidation mixture containing methyl 9- and 10-hydroperoxy-trans-octadecenoates (MOHP) was obtained by singlet oxygen oxidation of methyl oleate. The two hydroperoxides were collected by solid phase extraction and purified separately by high-performance liquid chromatography. Identification and single-isomer purity evaluations were carried out...

The thermal degradation products of the 7- and 7-cholesteryl 3-acetate hydroperoxides obtained by thermal oxidation of cholesteryl 3-acetate are reported and discussed. The hydroperoxides were degraded in both the vapour and condensed phases. The main components identified were 7-ketocholesteryl 3-acetate, 7- and 7-hydroxycholesteryl 3-acetates and...

The polar products separated by solid-phase extraction from the peroxidation mixture of cholesteryl acetate, were investigated. The oxidation products were identified by comparing GC retention times as well as the mass spectra against those of available or synthesized standards. The main oxidation products where 7 beta-chydroperoxicholesteryl aceta...

Gas chromatographic, high performance liquid chromatographic and GC-ion trap detector mass spectrometric analyses of the hydroperoxides formed during thermal peroxidation of cholesteryl acetate, are reported and discussed. The hydroperoxides were separated from the thermal-oxidised mixture by solid-phase extraction, fractionated and individually co...

Studies of lipid oxidation usually employ such model systems as purified fatty-acid methyl ester. While methyl oleate hydroperoxides (MOPHs) can only be readily separated from the matrix by HPLC, because of their heat-susceptibility and relative instability, these same techniques are unable to separatecis MOHP fromtrans isomers. The present study r...

Oxygen can react with organic substrates (RH) to yield hydroperoxides, which in many instances are the first products of oxidation to be analytically isolated. A study of the structure of hydroperoxides could elucidate the reaction mechanisms activated during the first steps of oxidation processes. The simplest structural model used in the study of...

Development of flavour in food, and in meat food is a very complex process, that involves a number of chemical reactions on lipid and proteins. Lipid oxidation does not involve fatty acids only, but sterols as well, in meat foods this happens on choles- terol, mainly. Cholesterol oxides (COPs) are extensively studied because of their cytotoxic acti...