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1,534 results on '"Flamini, Guido"'

358. Revalorization of wild Asparagus stipularis Forssk. as a traditional vegetable with nutritional and functional properties

Author

Adouni, Khaoula, primary, Chahdoura, Hassiba, additional, Mosbah, Habib, additional, Santos-Buelga, Celestino, additional, González-Paramás, Ana M., additional, Ciudad-Mulero, María, additional, Fernandes, Ângela, additional, Calhelha, Ricardo C., additional, Morales, Patricia, additional, Flamini, Guido, additional, Ferreira, Isabel C. F. R., additional, and Achour, Lotfi, additional

Published
2018
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360. Effect of Addition of Olive Leaves before Fruits Extraction Process to Some Monovarietal Tunisian Extra-Virgin Olive Oils Using Chemometric Analysis

Author

Ammar Sonda, Bouaziz Mohamed, Gargouri Boutheina, Zribi Akram, and Flamini Guido

Subjects
Taste, Food Handling, Tocopherols, Sensory analysis, Antioxidants, chemistry.chemical_compound, Phenols, Olea, Humans, Plant Oils, Cultivar, Peroxide value, Tocopherol, Food science, Olive Oil, Aroma, biology, Chemistry, Extraction (chemistry), General Chemistry, biology.organism_classification, Flavoring Agents, Plant Leaves, Smell, Italy, Fruit, General Agricultural and Biological Sciences
Abstract

The analysis of the effect of cultivar and olive leaves addition before the extraction on the different analytical values revealed significant differences (p < 0.05) in some parameters, mainly in peroxide value, phenols and tocopherol contents, and oxidative stability. Aroma profiles were also influenced by the different varieties and the addition of different amounts (0% and 3%) of olive leaves. Twenty-three compounds were characterized, representing 86.1-99.2% of the total volatiles. Chetoui cultivar has the highest amount of (E)-2-hexenal, followed by Chemlali cultivar, whereas (E)-2-hexen-1-ol was the major constituent of Zalmati and crossbreeding Chemlali by Zalmati cultivars. Sensory analysis showed that Chemlali and Chetoui Zarzis possessed a high fruity, bitter, and pungent taste, whereas the Zalmati and crossbreeding Chemlali by Zalmati had a 'green' taste among its attributes. Indeed, the taste panel found an improvement of the oil quality when an amount of olive leaves (3%) added to the olives fruits.

Published
2013
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361. VOCs produced by healthy and Bactrocera oleae-infested olive fruits from three cultivars: impact on the host location behavior of the braconid parasitoid Psyttalia concolor

Author

Giunti, Giulia, Benelli, Giovanni, Conte, Giuseppe, Mele, Marcello, Caruso, Giovanni, Gucci, Riccardo, Flamini, Guido, and Canale, Angelo

Subjects
biological con-trol, HIPVs, Arbequina, Frantoio, Leccino, biological con-trol, HIPVs, olive fruit fly, Tephritidae, olive fruit fly, Tephritidae, Frantoio, Leccino, Arbequina
Published
2016

363. Allelopathic potential of Pinus halepensis needles

Author

Refifa, T., Chahdoura, H., Flamini, Guido, Adouni, K., Achour, L., and Helal, A.

Subjects
forests, Triticum aestivum L, beta-caryophyllene, Raphanus sativus L, Tabarka, Bizerte, pine needles, Allelopathic potential, alpha-pinene, GCMS, HPLC, myrcene, Oueslatia, phenolic acids, phytochemical content, Pinus halepensis, Radish, Seliana, wheat
Published
2016

369. Changes in volatile compounds and oil quality with malaxation time of Tunisian cultivars ofOlea europea

Author

Ouni Youssef, Zarrouk Mokhtar, Guerfel Mokhtar, Salma Nayet Mohamed, Chedly Abdelly, and Flamini Guido

Subjects
Chromatography, biology, biology.organism_classification, Industrial and Manufacturing Engineering, chemistry.chemical_compound, chemistry, Olea, Phenol, Oil quality, Composition (visual arts), Phenols, Cultivar, Food science, Peroxide value, Malaxation, Food Science
Abstract

Summary While there has been considerable work examining the effect of malaxation time on different characteristics of olive oils, there have been few that deal with all the major aspects. Here, the influence of malaxation time was evaluated using major local Tunisian (cv. Chemlali and Chetoui) cultivars. Standard characteristics were measured as well as detailed analyses of volatile compounds were conducted. Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Chemlali and Chetoui varieties with differing malaxation time. Twenty-seven compounds were characterised by GC-FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterized the volatile profile. Significant differences in the proportion of volatiles from oils of different malaxation time were detected. The results suggest that besides genetic factors, malaxation time influences volatile formation. The main variables that were affected by malaxation time were the total amount of phenols and composition of the volatile compounds. At malaxation time of 30 min, Chemlali and Chetoui olive oils presented the highest total phenol content (244.19 and 877.63 mg kg−1, respectively), while the lowest content was observed at 60 min from regardless of cultivars. In turn, this influenced the oxidative stability and peroxide value. It was also clear that the cultivars behaved differently and this prevented general conclusions being made for all of the quality characteristics.

Published
2012
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370. Influence of olive storage period on volatile compounds and oil quality of two Tunisian cultivars of Olea europea, Chemlali and Chetoui

Author

Nabil Ben Youssef, Zarrouk Mokhtar, Ouni Youssef, and Flamini Guido

Subjects
Chromatography, biology, Food preservation, biology.organism_classification, Solid-phase microextraction, Industrial and Manufacturing Engineering, Warehouse, chemistry.chemical_compound, Horticulture, chemistry, Olea, Oleaceae, Cultivar, Phenols, Peroxide value, Food Science
Abstract

Summary Olives (Olea europaea cv. Chemlali and Chetoui) used for oil production were stored, in plastic containers, at 5 °C for four different periods (0–3 weeks) before oil extraction. After storage, the oils were extracted from the fruits, and the acidity, peroxide value, coefficients of specific extinction at 232 and 270 nm, stability, pigments, total phenols, fatty acids, and volatile compounds were determined. The results showed that storage of fruits produced losses in the olive oil quality. During storage, a marked decrease in total phenols content was observed. The cultivar richer in phenols (862.16 mg kg−1 in Chetoui) had a lower loss (25%). On the contrary, in Chemlali olive oil, the starting value of 728.52 mg kg−1 decreased to 469.25 mg kg−1, with a loss of 35%. Chetoui and Chemlali olive oils presented the highest oxidative stability before storage (58.76 and 47.05 h, respectively), while the lowest values were recorded using olives stored for 3 weeks (54.46 and 43.43 h, respectively). The changes in the volatile bouquet were determined using headspace solid phase microextraction (HS-SPME). Thirty compounds were characterised by GC–FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles.

Published
2011
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371. The compositional quality and volatile compounds of samples from the blend of monovarietal olive oils cultivated in Tunisia

Author

Douja Daoud, Ouni Youssef, Ben Youssef Nabil, Guerfel Mokhar, Flamini Guido, and Zarrouk Mokhtar

Subjects
Palmitic acid, chemistry.chemical_compound, Oleic acid, Lipoxygenase, Chromatography, chemistry, biology, biology.protein, Phenol, Food science, Industrial and Manufacturing Engineering, Food Science, Olive oil
Abstract

Summary Chemlali olive oil has been blended with oils obtained from Oueslati and Chetoui varieties to improve the quality of the former one. Parameters such as acidity, acids compositions, phenol content, oxidative stability and volatile compounds were characterised for various blends Chemlali × Oueslati and Chemlali × Chetoui. The accumulation of volatiles originating from the lipoxygenase pathway in the monovarietal oils was different and closely dependent on the genetic store of each variety. The concentrations appeared to proportionally vary according to the relative proportion of each monovarietal oil in the mixtures. The blending process improved fatty acids by increasing the oleic acid content and decreasing the palmitic and linoleic acids levels of Chemlali oil. At 40% blending, oleic acid increased from 54% to 62%, while palmitic acid decreased from 18.59% to 16% when Oueslati and Chetoui olive oil was used.

Published
2011
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372. Volatile compounds and compositional quality of virgin olive oil from Oueslati variety: Influence of geographical origin

Author

Ouni Youssef, Nabil Ben Youssef, Hammami Mohamed, Issaoui Manel, Cioni Pier Luigi, Douja Daoud, Flamini Guido, and Zarrouk Mokhtar

Subjects
Chromatography, Chemistry, Oil quality, General Medicine, Food science, Food Science, Analytical Chemistry, Olive oil
Abstract

Headspace solid-phase microextraction (HS-SPME) was applied to the analysis of volatile compounds of virgin olive oils from Oueslati variety cultivated in different geographical areas. Thus, olives at the same stage of maturation were harvested from seven regions in the Centre and the South of the country for oil extraction and analysis. Twenty-seven compounds were characterised by GC-FID and GC–MS. Compounds belonging mainly to alcohols, esters, aldehydes, ketones and hydrocarbons chemical classes characterised the volatile profiles. Significant differences in the proportion of volatiles from oils of different geographical origins were detected. The results suggest that, besides genetic factors, environmental conditions influence volatile formation.

Published
2011
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388. Phytochemical identification of volatile fraction, essential oil and screening of antioxidant, antibacterial, allelopathic and insecticidal potential from Artemisia herba-alba leaves

Author

Bellili, Sana, primary, Jazi, Sabrine, additional, Hrira, Mohamed Yahya, additional, Lamari, Ali, additional, Dhifi, Wissal, additional, Diouani, Mohamed Fethi, additional, Araújo, Maria Eduarda, additional, Cioni, Pier Luigi, additional, Flamini, Guido, additional, Cherif, Ameur, additional, and Mnif, Wissem, additional

Published
2017
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397. Immature mulberry fruits richness of promising constituents in contrast with mature ones: A comparative study among three Tunisian species

Author

Jelled, Aicha, primary, Ben Hassine, Rihab, additional, Thouri, Amira, additional, Flamini, Guido, additional, Chahdoura, Hassiba, additional, El Arem, Amira, additional, Ben Lamine, Jihen, additional, kacem, Adnen, additional, Haouas, Zohra, additional, Ben Cheikh, Hassen, additional, and Achour, Lotfi, additional

Published
2017
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399. Essential Oil Composition of Summer and Winter Foliage of Chiliadenus bocconei

Author

Buhagiar, Joseph A, Camilleri Podestà, Maria T, Cioni, Pierluigi, Flamini, Guido, and Pistelli, Luisa

Subjects
Chiliadenus bocconei, Chemotaxonomy, Plant Leaves, Maltese Fleabane, Oils, Volatile, GC-MS, Seasons, Asteraceae
Abstract

The composition of the essential oil (EO) obtained from dry leaves of Chiliadenus bocconei Brullo (Asteraceae subfam. Inulae), a Maltese endemic aromatic plant, collected in two different seasons, was evaluated in this work. The main EO components identified in the summer foliage were camphor (25.6%), borneol (27.1%) and τ-cadinol (13.9%). In the winter foliage τ-cadinol was the most represented compound (59.5%), followed by camphor (13.1). A comparison is also made between the EO composition of the two samples of C. bocconei and the EO obtained from different aerial parts of C. lopadusanus, an endemic plant of Lampedusa Island, another Mediterranean Island.

Published
2015

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