Phenolic compounds in olive oil and olive pomace from Cilento (Campania,Italy) and their antioxidant activity

Virgin olive oil (VOO) has nutritional and sensory characteristics that make it unique and a basic component of the Mediterranean diet. Its importance is mainly attributed to its richness in polyphenols, which act as natural antioxidants and may contribute to the prevention of several human diseases. In this paper we report the determination and quantification of oleocanthal, one of the main substances responsible for the bitter taste of olive oil, together with a quali-quantitative analysis by HPLC analytical methods of phenolics from Cilento VOO and olive oil pomace. The total phenolic content was also determined and the in vitro antioxidant and free-radical scavenging activities by DPPH test was evaluated. A superoxide anion enzymatic assay was also carried out and the results were confirmed by the inhibition of xanthine oxidase activity assay. The possible protective role played by VOO secoiridoids on injurious effects of reactive oxygen metabolites on the intestinal epithelium, using Caco-2 human cell line, was investigated.     

Comparison of nutritional and nutraceutical properties in cultivated fruits of Fragaria vesca L. produced in Italy

Individual sugars, organic acids, total polyphenols, vitamin C and antiradical activity (as measured by DPPH method) were quantified in cultivated Fragaria vesca berries, comparing different varieties (Regina delle Valli, Alpine, Sara and Valitutto) and different environments with regard to altitude. Cultivar effect mainly influenced the concentration of total polyphenols and antiradical activity which are strongly correlated (R² = 0.91; P = 0.001); conversely, altitude seemed to exert an influence in sugar and organic acid composition. The comparison of the general quality of the most diffused cultivar of F. vesca (Regina delle Valli and Alpine) evidenced that both cultivars have the same nutritional properties, whereas Regina delle Valli is better than Alpine from the point of view of total polyphenolic content (716 vs 471 mg catechin/100 g fresh weight) and radical scavenging activity (301 vs 219 ml DPPH solution/100 g fresh weight), thus resulting more attractive from the health protecting attributes point of view. F. vesca berries showed also a concentration of sugars, citric acid, malic acid and total polyphenols much higher than those reported in literature for Fragaria x ananassa.     

Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis

A simple and rapid analytical method for the determination of lutein content, successfully used for cereal matrices, was evaluated in fruit and vegetables. The method involved the determination of lutein after an alkaline hydrolysis of the sample matrix, followed by extraction with solvents and analysis by normal phase HPLC. The optimized method was simple, precise, and accurate and it was characterized by few steps that could prevent loss of lutein and its degradation. The optimized method was used to evaluate the lutein amounts in several fruit and vegetables. Rich sources of lutein were confirmed to be green vegetables such as parsley, spinach, chicory, chard, broccoli, courgette, and peas, even if in a range of variability. Taking into account the suggested reference values these vegetables can be stated as good sources of lutein.     

Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality

In this work, the hydration process of durum wheat–based functional bread loaded with yellow pepper flour was optimised. In particular, the investigated vegetable flour and durum wheat semolina were mixed after they were separately hydrated. Three different amounts of water added to the yellow pepper flour were studied for assessing the effect of vegetable flour hydration level on the dough development and overall quality of bread. The bread formulation investigated in a previous work, based on 25% of yellow pepper and 2% of guar seed as structuring agent where the vegetable flour was directly added to the hydrated durum wheat semolina dough, was chosen as control sample. Results highlighted that dough samples with yellow pepper flour hydrated at highest water content showed a rheological behaviour similar to the durum wheat dough. Moreover, creep analysis showed that the sample added with no‐hydrated yellow pepper flour recorded the greatest resistance to deformation. Same results were obtained for the dough tensile and bread compression tests. The use of the hydrated yellow pepper flour also improved all sensorial attributes.     

Influence of microorganisms on retinol isomerization in milk

In order to have a deeper insight into the retinol isomerization phenomenon, in this work different milk samples have been analysed for their content of trans retinol and its cis-isomers, by means of reliable HPLC techniques. Levels of the different isomers and the degree of retinol isomerization (13-cis/all-trans ratio, %) have been monitored during milk storage at different temperatures and after addition of specific microorganisms. In raw milk stored at 4 degrees C for 96 h the degree of retinol isomerization shifted from 1.1 to 2.3%, while in raw milk stored at 22 degrees C for 24 h it increased from 1.1 to 12.7%. Among microorganisms tested in pasteurized milk, the most active in causing an increment in the 13-cis/all-trans ratio (%), from 3.4 to 33.4% in 8 h, was Streptococcus thermophilus. The results obtained demonstrated a relationship between microbial evolution and retinol isomerization. Therefore, the determination of retinol isomers is of importance not only for a more precise evaluation of vitamin A activity but also for the evaluation of the microbiological quality of milk.     

Mycotoxins in Bovine Milk and Dairy Products: A Review

This paper presents a literature review of the occurrence of several mycotoxins in bovine milk and dairy products, because it is the main type of milk produced and marketed worldwide. Mycotoxins are produced by different genera of filamentous fungi and present serious health hazards such as carcinogenicity and mutagenicity. Under favorable growth conditions, toxigenic fungi produce mycotoxins which contaminate the lactating cow's feedstuff. During metabolism, these mycotoxins undergo biotransformation and are secreted in milk. Data show that there is a seasonal trend in the levels of mycotoxins in milk, with these being higher in the cold months probably due to the prolonged storage required for the cattle feeds providing favorable conditions for fungal growth. Good agricultural and storage practices are therefore of fundamental importance in the control of toxigenic species and mycotoxins. Although aflatoxins (especially aflatoxin M₁) are the mycotoxins of greater incidence in milk and dairy products, this review shows that other mycotoxins, such as fumonisin, ochratoxin A, trichothecenes, zearalenone, T‐2 toxin, and deoxynivalenol, can also be found in these products. Given that milk is widely consumed and is a source of nutrients, especially in childhood, a thorough investigation of the occurrence of mycotoxins as well the adoption of measures to minimize their contamination of milk is essential.     

Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products

Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin-based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance to the bioactive and nutritional quality of the food product. N-(2-furoylmethyl)-L-lysine (furosine) quantification demonstrates that currently available sweet lupin protein isolates have a thermal damage comparable to or lower than other traditional food ingredients, and are a good source of lysine in non-dairy products. In lupin-based foods claiming to have cholesterol-lowering potential, shotgun proteomics offers itself as a fast and effective screening method for assessing the biological availability of active peptides. Such a method is readily applicable to other legume-enriched food products.     

Peptides from water buffalo cheese whey induced senescence cell death via ceramide secretion in human colon adenocarcinoma cell line

Scope: Milk proteins are a source of bioactive peptides. Recent studies have indicated that protein‐derived peptides released in buffalo cheese acid whey exert a cytomodulatory effect in human epithelial colon cancer (CaCo2) cells. The aim of the present study was to explain the molecular mechanism involved in the response of CaCo2 cells to oxidative stress in the presence of peptide fractions of buffalo cheese whey, purified and characterized by mass spectrometry. Methods and results: We demonstrated that treatment of CaCo2 treated with H₂O₂ (H‐CaCo2) cells with a partially purified peptide sub‐fraction (f3) from buffalo cheese acid whey induced a reduction of mitochondrial superoxide anion with subsequent decrease in heat shock protein 70 and 90 expression. Moreover, we observed a 5‐fold decrease in cyclin A expression and cell cycle arrest in G1/G0 phases. These responses were associated with increased activity of alkaline phosphatase and beta‐galactosidase, markers of differentiation and senescence respectively. Conclusions: The structural characterization of the active peptide fraction and the elucidation of the effects induced by its treatment on H‐CaCo2 cells in vitro demonstrated an activity of this peptide sub‐fraction in the modulation of cell cycle, thus suggesting potential application for the development of nutraceuticals as well as health‐promoting functional foods.     

Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

This study was carried out in order to check for the influence of drying parameters on the phenolic compounds and antioxidant activity on two apricot cultivars (Pelese and Cafona) using two sets of air drying temperatures: (1) air temperature at 55 °C; (2) air temperature at 75 °C. Whole fresh and dried fruits were assessed for: phenolics, ascorbic acid, antioxidant activity and redox potential (all parameters were calculated on a dry matter basis). Analysis of data shows that the decrease in chlorogenic and neochlorogenic acid in Cafona cultivar is higher at the lower drying temperature. Catechin showed the same behaviour of hydroxycinnamic acids in both cultivars, while the decrease in the other compounds was significantly more marked in the sample dried at 75 °C. The antioxidant activity increased significantly in Cafona fruits and this increase was confirmed by a diminution of the redox potential.