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This study aimed to evaluate the influence of Capsicum baccatum L. Aji Angelo and Bishop crown cultivars to the quality parameters of flavoured olive oils (FOOs) obtained by the addition of both fresh and dried pepper powders (1%) to Dolce di Rossano and Roggianella monovarietal extra virgin olive oils (EVOOs). First, pepper extracts were investigated for their total phenolic, flavonoid, carotenoid content as well as phenolic acids, fatty acid profile, and vitamin C and E content. In order to evaluate the impact of both fresh and dried peppers on the oxidative stability of FOOs, the Rancimat test was applied. 2,2-Azinobis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ?-carotene bleaching (B-CB) and ferric reducing antioxidant power (FRAP) assays were used to investigate the antioxidant potential. Bishop crown dried extracts showed the highest phenolic, carotenoid and vitamin content, whereas Aji Angelo had the highest amount of capsaicinoids. Among EVOOs, Roggianella EVOO showed the highest antioxidant activity as well as the highest induction time (39.6 h). Remarkably, FOO obtained by the addition of Bishop crown dried pepper extract to Roggianella EVOO showed a higher induction time (44.9 h) with respect to the corresponding EVOO.

Extra virgin olive oil (EVOO) is the main fat used in the Mediterranean diet. In this work, four monovarietal EVOOs from Calabria (South of Italy) namely Coratina, Ottobratica, Leccino, and Nocellara del Belice and Ottobratica from Calabria (Southern Italy) were investigated for their quality and CIELab parameters as well as antioxidant activity. Statistical significant differences were evidenced among investigated samples. Ottobratica EVOO showed the highest oxidative stability with a protective index (PI) of 29.52 h. This autochthonous cultivar was characterized by the highest total phenols content (452.44 mg of gallic acid/kg of oil) and α-tocopherol content (175.15 ppm) as well as the most promising antioxidant activity with a RACI value of − 0.18. Results evidenced that all the investigated Calabrian EVOOs are characterized by a good physico-chemical quality well within the limits indicated by the regulations issued by the European Union and by the International Olive Council for an EVOO and, also, by a promising healthy properties due their content in bioactive compounds.

Linear hydrocarbons such as n-alkanes and n-alkenes are contained in the unsaponifiable fraction and are one of the less studied class of components in olive oil. This work was conducted in two subsequent harvest seasons (2016–2017 and 2017–2018) and attentioned the oils of nine olive cultivars: Cassanese, Coratina, Itrana, Leccino, Nociara, Ottobratica, Pendolino, Picholine and Sinopolese grown in the same geographical area (Rizziconi) of the region of Calabria (South Italy). Seven out of the nine cultivars were allochthonous for the geographical area where the experiment was conducted. Height n-alkanes with odd-carbon chain number, seven n-alkanes with even-carbon chain number and three n-alkenes were detected in the following elution order: heneicosane, docosane, tricosene, tricosane, tetracosene, tetracosane, pentacosene, pentacosane, hexacosane, heptacosane, octacosane, nonacosane, triacontane, entriacontane, dotriacontane, tritriacontane, tetratriacontane, pentatriacontane. The cultivar variable produced very high significant differences, this was particularly evident for Sinopolese oil showing a total n-alkanes and n-alkenes content of 260 and 290 mg/kg respectively for the first and the second harvest season, whereas Ottobratica and Picholine oils contained less than 100 mg/kg and Cassanese and Itrana oils contained less than 50 mg/kg. The highest n-alkene content was found in the oil of Ottobratica 1.97–161 mg/kg, Picholine 2.34–1.99 mg/kg and in Sinopolese 1.93–2.91 mg/kg. The odd/even ratio was less than 3 for Picholine and Sinopolese and less than 5 for all other cultivars. Docosane was 12.30 and 17.61 mg/kg for Sinopolese and less than 2 mg/kg for all other cultivars. Harvest season did not influence significantly the n-alkanes and n-alkenes content.

Processing citrus fruits results in significant amount of wastes; however, citrus by-products still contain high amounts of polyphenolic and other bioactive value-added compounds. In addition, bergamot (Citrus bergamia) wastes contain two compounds—brutieridin and melitidin—which exhibit statin-like properties. Recently, novel fermented products containing bioactive compounds received increasing attention because of their health-promoting functions. In this study, the bioconversion of citrus wastes in vinegars with high content in bioactive and aromatic compounds was performed, detecting a high permanence at the end of the process of the main compounds of interest, especially brutieridin and melitidin. In addition, the sensory analysis of the vinegars was performed, obtaining good performances. According to the adopted preselection procedure, 50 out of the 54 strains of acetic acid bacteria were excluded because of their low aptitude to grow in the tested conditions. The best vinegar was produced from citrus wine at pH 2.90 using the Acetobacter aceti strain DSM_3508T as microbial starter. This research has demonstrated—for the first time—the possibility to produce citrus vinegar at high content of brutieridin and melitidin and other bioactive compounds using selected microbial starters.

Strawberries (Fragaria × ananassa cv. Cadonga) are highly perishable fruits with a storage life, which may be less than a week. In this study, Aloe arborescens gel was used as post‐harvest treatment in order to maintain strawberry quality. Strawberries coated with edible A. arborescens gel were packaged in a polypropylene box and stored. Fruit titratable acidity, pH, soluble solid content, ascorbic acid, total phenols, total flavonoids, total anthocyanins and antioxidant activity evaluated by two different tests (DPPH and ABTS) were measured during 14 days of storage. Significant differences were found (P

Packaging material and the storage temperature on red raspberries (Rubus idaeus L.) were studied in this paper. Raspberries were stored following their harvesting in different conditions: in the fridge at 1 °C and in the freezer at −20 °C, using different packaging materials: two Nanoactive films, Nanoactive A (NA) and Nanoactive B (NB), a biaxially oriented polyethylene terephthalate (PET) film and some other fruits were stored without any film (WF). Biometrics, color, titratable acidity, soluble solid content and moisture, were determined during storage. A loss of weight (24.87%) was found during storage at room temperature from 5.02 g to 4.02 g in two days. During the freezer storage was found a significant average higher Solid Soluble Content (9.44 °Brix) in PET, a significant higher Titratable acidity (2.08%) in WF, and no significant differences between different packaging for Moisture content. The O2 and CO2 concentrations were measured daily in the refrigerated fruits and the O2 concentration on the 7th day was 5.0% (NA), 19.8% (NB) and 17.1 (PET). CO2 percentage increased significantly during storage in the NA package from 9.6 (1st day) to 20.3 (14th day), whereas an inverse trend was found in the NB package from 4.4 (1st day) to 1.0 (4th day).

Food consumers make decisions primarily on the basis of a product&rsquo, s nutritional, functional, and sensorial aspects. In this context, this study evaluated the persistence in sourdough of a multistrain starter culture from laboratory to bakery plant production and the effect of the starter on antioxidant and rheological properties of sourdoughs and derived bread. Lactobacillus sanfranciscensis B450, Leuconostoc citreum B435, and Candida milleri L999 were used as a multispecies starter culture to produce a sourdough subsequently used to modify two traditional sourdoughs to make novel bread with improved health and rheological properties. Both these novel bakery sourdoughs showed the persistence of L. sanfranciscensis B450 and C. milleri L999, and showed a significantly different lactic acid bacteria (LAB) concentration from the traditional sourdoughs. The novel sourdough PF7 M had a higher phenolic content (170% increase) and DPPH (8% increase) than the traditional bakery sourdough PF7 F. The novel sourdough PF9 M exhibited an improvement in textural parameters. Further research would be useful on the bioavailability of bio-active compounds to obtain bread with improved characteristics.

In the bergamot (Citrus bergamia) processing cycle, peel and juice are the main by-products. Considering their high content in bioactive and aromatic compounds, the aim of this study was to valorise them in the vinegar industry. The proposal constitutes a model system for the global citrus industry, to improve the commercial value of the citrus wastes. The bioconversion of four juice combinations (based on bergamot fruit peel or juice) in eight wines and, after random choice, in four vinegars was tested. The chemical composition of wines and vinegars was determined, detecting a high permanence of a majority of the compounds of interest. The sensory analysis of the four vinegars before and after an oxidation treatment was performed obtaining good performances.

Nowadays, the recycling of organic wastes represents a key factor for improving soil and crop quality with socio-economic and environmental benefits. In recent years, the production of digestate si...

Heating deteriorates the physicochemical properties of a vegetable oil for both edible and biofuel uses. The parameters for edible olive oil are established by European Union regulations and by the International Olive Council. The properties of a vegetable oil to be used as a source for biodiesel production are indicated by the German DIN 51605 for rapeseed oil. Biofuel properties are described by the European EN 14214 and the North American ASTM 6751 standards for biodiesel. It is useful to know how temperature and heating duration influence the physicochemical properties of olive oil. Free acidity, refractive index and myristic acid were not significantly influenced by temperature and heating duration. K232, K266, K270, K274, p-anisidine value, totox index, kinematic viscosity (at 30, 40, 50 °C), estimated higher heating value, relative density, and cetane number increased during olive oil heating. The biological properties: iodine value, oxidative stability index, antiradical (2,2-diphenyl-1-picrylhydrazyl radical, DPPH∙) activity, and phenol content, decreased when time and temperature increased. Fatty acid methyl esters were highly influenced by the applied variables. Almost all the fatty acid methyl esters, except myristic, stearic, and arachidic acid esters, were influenced by the combined effect of temperature and time in a very highly significant level. These results show how temperature and duration of heating influence extra virgin olive oil degradation for both edible use and biodiesel production.

In this paper, the effect of the packaging material and storage method on red raspberries produced at Reggio Calabria (Italy) was studied. For this purpose, the fruits were stored immediately after harvest in different conditions: in the fridge at 1 &deg, C and in the freezer at &minus, 20 &deg, C, using different packaging materials, two new patented films (nanoactive A) and (nanoactive B), one common packaging film (polyethylene terephthalate), and other fruits were left without any packaging material. Chemical parameters were analysed at harvest to have the initial characteristics without any conditioned storage and to distinguish the post-harvest effect on the fruits, then daily for storage in the fridge and monthly for storage in the freezer. The aims of our project were first to determine the qualitative characterization of these red raspberries, the optimization of their shelf-life during time in the fridge or freezer, using the different types of packaging materials and finally to highlight the usefulness of the new patented packaging materials. Nanoactive A film showed the best shelf-life in the fridge, and after 14 days the values, given as mg/100 g fresh weight, were: total phenolics (166.70), monomeric anthocyanin content (50.82), flavonoids (24.64), ascorbic acid (32.42), and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) assay (95.93).

The aim of this research was to study the behaviour of 70 different Saccharomyces cerevisiae strains on the antioxidant compounds level in wines by RP-HPLC/DAD. Micro-winemaking was carried out in Cabernet Sauvignon grape must testing eight Italian wild strains, 12 derived monosporal cultures, 15 hybrids obtained by monosporal spore-to-spore conjugation, 34 monosporal cultures derived from the hybrids, and Zymaflore F15 as control strain. At the end of the winemaking, the wines show significant differences concerning their antioxidant levels in relation to the strain used. Catechin and epicatechin were the principal antioxidant compounds for all the samples. In particular, the catechin content varied from 0 to 79.53 mg/L, while epicatechin varied from 0 to 70.51 mg/L. The vanillic acid level varied from 3.10 to 12.71 mg/L. Gallic and caffeic acids varied, respectively, from 2.54 to 6.77 mg/L and from 0 to 10.63 mg/L. The rutin and quercetin content varied from 0 to 11.77 mg/L and from 0 to 2.09 mg/L, while trans-resveratrol level varied from 0 to 0.85 mg/L. Data validate the main role that wine yeast selection plays to enhance red wine content in antioxidant phenolic compounds.

Two important problems for the food industry are oil oxidation and oil waste after frying. Sunflower seed oil is one of the vegetable oils most commonly used in the food industry. Two variables were applied to the low oleic sunflower seed oil in this work i.e. heating temperature (180-210-240°C) and time of heating (15-30-60-120 minutes), to study from the edible point of view the variations of its physico-chemical properties. After 120 minutes heating at 240°C the following was found: refractive index (1.476), free acidity (0.35%), K232 (2.87), K270 (3.71), antiradical activity (45.90% inhibition), total phenols (523 mg kg-1), peroxide value (17.00 meq kg-1), p-anisidine value (256.8) and Totox (271.7), all of which showed a constant deterioration. In relation to the use as a feedstock for bio-diesel production, after 120 minutes heating at 240℃ the following was found: acid value 0.70 mg KOH g-1 oil, iodine value 117.83 g I2 100 g-1 oil, oil stability index 0.67 h, kinematic viscosity (at 40°C) 77.85 mm2 s-1, higher heating value 39.86 MJ kg-1, density 933.34 kg/m3 and cetane number 67.04. The parameters studied in this work were influenced, in different ways, by the applied variables. Heating temperature between 180 and 210°C and 120 min heating duration were found to be the most appropriate conditions for sunflower seed oil both from the deep frying point of view and from a subsequent use as feedstock for bio-diesel production. In light of the vegetable oils' International standards for an edible use and for a bio-diesel production, findings of this work can be used to set heating temperature and heating duration to preserve as long possible the physico-chemical properties of a low oleic sunflower seed oil for both its edible use as a fat during cooking and for its re-use after frying.

Juices from 15 citrus varieties (six oranges, one lemon, two grapefruit, three bergamot, one cedar, one mandarin and one chinotto) from Calabria (Italy) were investigated mainly on quality parameters, total flavonoids, total phenolic compounds, total anthocyanin, ascorbic acid and antioxidant capacity (ABTS and DPPH assay). Total phenolic compounds had highest values, ranging from 1.54 mg/mL and 1.43 mg/mL respectively for pink grapefruit (PG) and yellow grapefruit (YG), to 0.92 and 0.96 mg/mL for cedar (C) and mandarin (Ma) respectively. Total anthocyanins ranged from 0.31 μg/mL yellow grapefruit (YG) to 3.51 μg/mL tarocco (T). Total flavonoids ranged from 0.09 mg/mL tarocco (T) to 0.24 mg/mL castagnaro (BC). In general the three cultivars of bergamot (BFe, BC and BF) have the greatest amount of flavonoids. All the analysed samples exhibit a good content of bioactive compounds.

Extra virgin olive oil from Calabria Region (South Italy), pomace olive oil, palm oil and soybean oil were heated at 180 and 220 °C for 30, 60 and 120 min. Emission of volatile organic compounds produced during the heat treatment was evaluated by the solid phase micro-extraction of the head space technique and analysed by gas chromatography with mass spectrometric detector. The results after oil heating showed a significant variation in the volatile composition with temperature and time increasing. Twenty-five compounds have been identified, and alkanals, alkenals, and alkadienals were the most represented classes. Results from volatile profile evolution suggest that specific aldehyde compounds can be used as markers both for the evaluation of the organoleptic properties and for the health characteristics of the studied oils.

Reggio Calabria province (South Italy) is known for being almost the only area of cultivation of the bergamot fruit, grown principally for its essential oil, but today much studied for the health benefits of its juice. The biometrics and physico-chemical properties of the three (Citrus bergamia Risso) existing genotypes namely Castagnaro, Fantastico and Femminello were studied during fruit ripening from October to March. Castagnaro cultivar had the biggest and heaviest fruit during this harvest period. &deg, Brix (7.9&ndash, 10.0), pH (2.2&ndash, 2.8) and formol number (1.47&ndash, 2.37 mL NaOH 0.1 N/100 mL) were shown to be influenced by both the genotype and harvest date. Titratable acidity (34.98&ndash, 59.50 g/L) and vitamin C (ascorbic acid) (341&ndash, 867 g/L) decreased during fruit ripening. The evolution of flavonoids such as neoeriocitrin, naringin, neohesperidin, brutieridin and melitidin was studied both in bergamot juice and in the bergamot cloudy juice which is the aqueous extract of bergamot during fruit processing. Bergamot cloudy juice contained a higher quantity of flavonoids compared to the juice. This study gives important information regarding the cultivar and the harvest date for producers who want to obtain the highest juice quantity or the highest juice quality from the bergamot fruit.

Sesame seeds are an excellent food and non-food raw material, for which there is a consolidated deficit in Italy and in other European Union countries. For this reason, a 2-years experiment was conducted in Sicily to compare the agronomic performance (phenology, morphological and productive traits) and grain quality (oil and its main constituents, protein of defatted flour, fibre) of three landraces, one of Turkish origin and two Sicilian (“Ispica” and “Modica”), and two improved varieties (‘Pachequino’ and ‘Yori 77’). The landraces evidenced earliness (115 days) and the greater height of insertion of first capsule (0.52 m), whereas the variety ‘Pachequino’ was the most productive (3.5 t ha−1). Turkish and “Ispica” landraces and ‘Yori 77’ variety provided seeds with greater lipid (54 %, on average) and protein contents (44 % on defatted flour, on average). ‘Pachequino’ and both Sicilian landraces produced seeds richer in fibre fractions. As regard to oil quality, the oleic acid/linoleic acid was found balanced (about 1) for Turkish landrace, and it decreased for the other cultivars reaching the lowest value for ‘Pachequino’. “Modica” had higher quantity of unsaponifiable matter (1.98 %) in the oil, whereas ‘Yori 77’ had the maximum concentration of phytosterols (5532.8 mg kg−1). Policosanol fraction prevailed in oil of “Ispica” (205.8 mg kg−1). Moreover, there was variability in the fatty acid, sterol and policosanol compositions with differences among the cultivars. Research provide information to exploit sesame within agrosystems under Mediterranean climates, and may be a starting point for breeding activity to enhance crop productivity and grain quality.

The effects of packaging on the maintenance of the quality of oranges (cultivar Belladonna) were studied. The oranges were stored at 6°C and 80% relative humidity for 45 days, wrapped in biaxially oriented polypropylene (BOPP), nanoactive films, or nonwrapped in crates. The physical-chemical characteristic and the bioactive compounds were evaluated in the juice at intervals of 15 days. Oranges preserved in the nanoactive film have a greater shelf-life both for the organoleptic characteristics of the fruit after 45 days of conservation, and for the content of biologically active compounds: The concentration of total flavonoids, total polyphenols, and ascorbic acid is greater than that obtained from oranges preserved in BOPP films and crates. This behavior is certainly due to the characteristics of the nanoactive film that, unlike other films on the market, has the ability to retain a greater amount of ethylene produced during respiration of the fruit. Furthermore, oranges stored in plastic crates showed mold development after 15 days, after 30 days for fruit wrapped in BOPP film, but only after 45 days in nanoactive film. Practical applications Citrus fruits are an important source of bioactive compounds such as ascorbic acid, carotenoids, flavonoids, flavanone glycosides, and phenolic compounds: All potentially health-promoting. The use of plastic films for wrapping citrus fruits can be beneficial in maintaining freshness during postharvest storage.

Olive fruit and its oil are in great demand due to its nutritional value, which can be influenced by the pre-and post-harvest factors. The pre-and post-harvest factors are discussed in this article in an effort to recognize as being and investigate the ultimate effect of these factors on the olive fruit and its oil composition. Genetic, agronomic and environmental factors influence olive fruits and olive oil composition. The olive cultivar influences fruit weight, olive oil content, fatty acids, peroxide value, esters, volatile compounds and fatty alcohol content. Chlorophyll content, carotenoids, flavor and volatile compounds vary depending upon geographical area of origin. Environmental conditions have an effect on enzymes, oil composition, fatty acids, microbial activity, esters, flowering, growth and development, ripening rate, insect activity and susceptibility or resistance to diseases. Tree age has an impact on phenol content of olive oil. The boron, nitrogen, potassium, salinity and zinc treatments have an influence on the olive fruit and its oil composition. In addition, the ripening degree, harvesting time has enforcement on olive oil content. Leaf removal and washing of the fruit promote the purity of the olive oil for both chemical and sensorial aspects. A not prolonged fruit crushing together with a not prolonged paste malaxation at a temperature below 27 °C increase the sensory and physicochemical qualities of olive oil. Inappropriate oil extraction promotes the off-flavors in the olive oil. Dark storage helps to retain the chemical and sensorial olive oil quality. The oil quality degrades toward the inside of cooking temperature.

As a result of a recent ad hoc prospection of the Algerian territory, a collection of peanut (groundnut; Arachis hypogaea L.) landraces was established, covering a remarkable array of diversity in terms of morphological and physiological features, as well as of adaptation to local bioclimatic conditions. In the present work, the oils extracted from the seeds of these landraces were evaluated in terms of edible properties and suitability for biodiesel production. As for edible use, a low free acidity (ranging from 0.62 to 1.21%) and a high oleic acid content (44.61-50.94%) were common features, although a poor stability to oxidation [high peroxide values, high spectrophotometric indices, and low % of inhibition in the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH)· test] was observed in a few cases. As for biodiesel production, low values of acidity [1.23-2.40 mg KOH (g oil)(-1)], low iodine values [90.70-101.54 g I2 (g oil)(-1)], high cetane numbers (56.95-58.88) and high calorific values (higher heating value 37.34-39.27 MJ kg(-1)) were measured. Edible properties and suitability for biodiesel production were discussed with respect to the German standard DIN 51605 for rapeseed oil and to the EN 14214 standard, respectively. One way ANOVA and Hierarchical Cluster Analysis showed significant differences among the oils from the Algerian peanut landraces.

In the tomato juice and sauce industries, tomatoes are submitted to a hot break or a cold break thermal treatment. Tomato seed is considered waste but could become an important source of edible oil. A 3-year study was conducted. The studied properties were free acidity (max 1.26%), peroxide value (max 6.14 meq O2/kg oil), p-anisidine value (0.40–13.45), Totox (3.85–24.68), saponification value (187.84–198.90), total phenols (212–532 mg/kg), and refractive index (1.4707–1.4723). DPPH· was always higher than 70%. Essential fatty acids were higher than 56% of the total fatty acid methyl ester composition content. Total sterols ranged from 1,546 to 2,077 mg/kg. Policosanol were higher on 2014 harvest year. The low free acidity, peroxide value, spectrophotometric characteristics, the high phenol content, and radical scavenging activity values suggest that tomato seed oil is potentially edible. Hot break and cold break treatments did not significantly influence the physicochemical properties and the cold break is recommended because cheaper. Practical applications This study gives information about the effect on the physicochemical properties of the tomato seed oil as a food after cold break and hot break treatments. In addition, it is evidenced how the harvest year influences these parameters.

Giuffre A.M., Louadj L. (2013): Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy). Czech J. Food Sci., 31: 256–263. Sterol composition was studied for three successive crop seasons in some olive oils extracted from Italian cultivars grown in Reggio Calabria Province, Southern Italy. Three autochthonous cultivars from Calabria Region: Cassanese, Ottobratica, and Sinopolese and seven allochthonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino, and Picholine were investigated. The studied olive oils showed an acceptable sterol composition in accordance with either the European Union or International Olive Oil Council regulations. The Picholine cultivar showed the highest content of total sterol, β-sitosterol, chlerosterol, campesterol, and of cholesterol. The contents of Δ5-avenasterol, Δ5,24-stigmastadienol, 24-methylene-cholesterol, and Δ7-avenasterol were high in Nociara cultivar, whereas Pendolino cultivar had the highest content of sitostanol and Sinopolese cultivar gave the highest content of stigmasterol. Results confirmed the existing significant differences (P < 0.05 and P < 0.01) in the cultivar, crop season, and crop season × cultivar.