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6. X-ray and enzymic studies on amorphous cellulose of the Macroalga Ulva

Author

Pizzoferrato, L.

Subjects
Cellulose -- Research, Green algae -- Analysis, X-rays -- Usage, Enzymatic analysis -- Methods
Abstract

Crystalline and amorphous cellulose in dietary fibre from the green macroalga Ulva have been analysed using X-ray diffraction and enzymic methods. It is observed that the results predicted for the ulva cellulose by X-ray pattern are consistent with the enzymic hydrolysis results. Experiments revealed that crystallinity of Ulva cellulose can be increased with physio-chemical treatments.

Published
1995

19. Trans fatty acids in dairy and meat products from 14 European countries : the TRANSFAIR study

Author

Aro, A., Antoine, J.M., Pizzoferrato, L., Reykdal, O., Poppel, G. van, and Centraal Instituut voor Voedingsonderzoek TNO

Subjects
Chemistry, food and beverages
Abstract

The fatty acid composition of dairy products and meat from 14 European countries was analyzed with particular emphasis ontransfatty acids. In cow's milk, butter, and cheese the proportions oftransfatty acids ranged between 3.2 and 6.2% of fatty acids. C18:1 isomers comprised about 60% and C16:1 and C18:2 isomers about 15% each of totaltransfatty acids. Goat's and sheep's milk and cheese contained between 2.7 and 7.1%transfatty acids. Summer milk contained up to 57% moretransfatty acids, both C18:1 and C18:2 isomers, morecis-unsaturated and less saturated fatty acids than winter milk. Ice-cream with partially hydrogenated vegetable oils contained between 21 and 31%transfatty acids and low-transmodified-fat ice-cream between 0.2 and 0.9%. The high-transice-cream samples contained morecis-unsaturated and less saturated fatty acids than most dairy-fat and low-transproducts. Beef contained 2.8-9.5% and lamb meat 4.3-9.2%transfatty acids whereas pork (0.2-2.2%) and chicken (0.2-1.7%) and meat from other nonruminants were lower intransfatty acids. With very few exceptions, sausages contained pork and showed lowtransfatty acid levels. In conclusion, ruminant fats contained moderate amounts oftransfatty acids, mainly C18:1 isomers. There were considerable differences both between and within the countries, probably due to seasonal factors and differences in feeding practices and the age of the animals. © 1998 Academic Press.

Published
1998

36. NUTRIENT CONTENT OF TERMITES SYNTERMES SOLDIERS) CONSUMED BY MAKIRITARE AMERINDIANS OF THE ALTO ORINOCO OF VENEZUELA.

Author

Paoletti, M. G., Buscardo, E., Vanderjagt, D. J., Pastuszyn, A., Pizzoferrato, L., Y.-S. Huang, L.-T. Chuang, Glew, R. H., Millson, M., and Cerda, H.

Subjects
TERMITES, FOOD, NUTRITION, YECUANA (South American people), HOT water
Abstract

Termites seri (especially Syntermes aculeosus soldiers) are collected extensively by Makiritare (or Ye'Kuana Indians in the Alto Orinoco) and consumed raw or after soaking in hot water (60°-80°C). They are gathered be means of "termite fishing" technique and then transported into a package called kukuruciu made with Musacean (Phenakospermum sp.) leaves. The solders of Syntermes constitute a food source of great nutritional value: high in proteins and essential amino acids such as trytophan, which is generally limiting in the food insects. Abundant are minerals such as iron and calcium together with micronutrients. Essential fatty acids are well represented. In general, heads of seri are better nutritionally featured than thorax and abdomens (not eaten by the Makiritare but comsumed by the Piaroa Indians). [ABSTRACT FROM AUTHOR]

Published
2003
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42. In vitro model for the evaluation of toxicity and antinutritional effects of sulphites

Author

Stammati, A., Zanetti, C., Pizzoferrato, L., Quattrucci, E., and Tranquilli, G. B.

Abstract

The food preservatives, sulphur dioxide and its salts, are known to present some toxic, mutagenic and antinutritional effects; in fact they interact with a number of nutrients, e.g. some vitamins, notably thiamine (Th) and folic acid (FA). The effect of different concentrations of sodium bisulphite in cell culture media has been studied in vitro on a human cell line, HEp-2, deriving from a carcinoma of the larynx. Moreover, the sulphites have been tested with different levels of Th and FA with the aim of elucidating how much the cellular response depended on either the anti-nutritional effect or the toxicity of sulphites. Cell growth has been taken as an index of cytotoxicity and measured both as total protein content and as colony-forming ability. With no Th and FA in the culture medium, a clear decrease of cell growth was observed either with or without addition of sodium bisulphite. A dose-dependent reduction of protein content was detected in cells treated with 10, 50, 100, 200, 250 or 500 μM sodium bisulphite. Moreover, when the cells were treated with 10 or 100 μM of this compound, the colony-forming ability was reduced both in number and colony size. As far as the interaction of the two vitamins with sodium bisulphite is concerned, when these nutrients were present in the medium at 0.5, 1.0, 1.5, 2.0 or 2.5 mg/l, a similar growth profile, determined from their concentration, was observed in treated and control cells, the growth levels being affected by the sodium bisulphite contents. At higher levels of Th and FA, the growth index was still increasing only in treated cells, this phenomenon being particularly evident in cultures treated with 200 μM sodium bisulphite. The colony-forming ability was reduced in controls but still increased in treated cells at the highest concentration of vitamins.

Published
1992
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43. Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils

Author

Esti, M., Cinquanta, L., Gianfranco Panfili, Manzi, P., Marconi, S., Pizzoferrato, L., ESTI M., CINQUANTA, Luciano, PANFILI, Gianfranco, MANZI P., MARCONI S., and PIZZOFERRATO L.

Subjects
antioxidant compounds, Extra virgin olive oil, nutritional quality, Settore AGR/15 - Scienze E Tecnologie Alimentari
Abstract

The composition and the stability to oxidative reactions of Italian extra virgin olive oils, in relation to olive varieties and ripeness, have been studied. Nutritional quality has been evaluated comparing nutrient contents with the recommended daily intake for the Italian population. Oxidative vulnerability has been studied following three different approaches: i) a predictive approach (calculation of the degree of antioxidant protection or DAP index); ii) a descriptive approach (loss of some natural antioxidants during storage); iii) a confirmatory approach (oven test method). This study demonstrated that the olive variety and ripeness degree are important determinants of the nutritional value of virgin olive oils. The DAP index is a useful tool to evaluate the comprehensive effect of these variables. The evolution of natural antioxidant levels during storage can be utilised to evaluate the modification of the nutritional quality, but it is not a suitable index of oil oxidation. The predictive stability scale of virgin oils, drawn by the DAP values, is confirmed by the peroxide determination in oil thermally stressed. The DAP index is well correlated, particularly during the oxidation induction period, with the oven test elaborated by an original mathematical method.

48. Determination of Vitamin K in Milk and Infant Formulas by Liquid Chromatography: Collaborative Study

Author

Indyk, H. E., Woollard, D. C., Barber, M., Berge, C., Booth, S., Burn, M., Cecco, A., Christiansen, S., Cook, K., Coors, U., Dapra, F., Davidson, K., Roode, M. P., Dumais, N., Edwards, M., Ellis, C., Elmadfa, I., Fedrigo, G., Fong, B., Gilliland, P., Hannaford, S., Hofmann, P., Horstmann, P., Jagodic, M., Kerr, M., Kodaka, K., Koivu-Tikkanen, T., Konings, E., Kyval, J., Lacheron, B., Lawrence, P., Ledoyen, E., Manzi, P., Matsuda, H., Mccamley, A., Myers, D., Nelson, J., Noble, R., Oehrl, L., Panfili, G., Pelletier, R., Piironen, V., Pizzoferrato, L., Regala, S., Saito, K., Schimpf, K., Schuep, W., Leon Schurgers, Simons, H., Tagliaferri, E., Thijssen, H., Tremblay, C., Trisconi, M. -J, Vermeer, C., Verschoor, W., Vyas, P., Wagner, K. -H, and Woollard, G.

49. Seasonal variation in retinol concentration of goat milk associated with grazing compared to indoor feeding.

Author

Fedele, V., Rubino, R., Claps, S., Manzi, P., Marconi, S., and Pizzoferrato, L.

Subjects
*GOAT milk, *VITAMIN A, *GOAT milk yield, *GOAT feeding & feeds, *COMPOSITION of milk, *GRAZING
Abstract

Forty-five Siriana dairy goats were divided into three groups and assigned to three feeding treatments: i) grazing (G), ii) grazing plus 600 g of mixed barley and chickpeas grain per day (GBC), iii) grazing plus 600 g of mixed maize and broad beans per day (GMB). These grazing groups were compared to a control group (I) of 15 Siriana goats fed indoors a pasture hay plus 600 g of a commercial concentrate per day. Retinol concentrations of milk samples were determined and correlated with the herbage intake. Feeding treatments influenced all trans and total retinol concentrations significantly. Milk from treatment G contained the highest all-trans and total retinol concentrations, while milk from treatment I had the lowest values. The increase in total retinol concentration in milk of 20% and 30%, respectively, corresponded with the increase in green herbage intake, from zero in the I treatment to 381.7 g DM/day in the GBC and GMB treatments and 568.7 g DM/day in G treatment. From spring to winter the ratio between total retinol concentration and milk production (R/MP) showed an opposite trend in comparison to milk production: the more the milk production decreased, the more the R/MP ratio increased. The differences observed in summer and winter between grazing treatments were probably due to different herbage intake. The mean ingested herbage intake of the GMB group was 28% less than that of the G group, and 36% less than the GBC group. This low intake caused the R/MP ratio to decrease by 41% and 62% in the G and the GBC groups, respectively. In the spring the herbage intake was higher (ca. 39%) than in the other two seasons, but no differences were observed between treatments. The influence of feeding treatment observed on milk retinol concentration could be due to a difference in retinol precursor concentration in the animal diet and/or a difference in bioavailability of the precursors in the animal body. [ABSTRACT FROM AUTHOR]

Published
2004

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