A multi-methodological approach in the study of Italian PDO “Cornetto di Pontecorvo” red sweet pepper

Sobolev, Anatoly P.; Mannina, Luisa; Capitani, Donatella; Sanzò, Gabriella; Ingallina, Cinzia; Botta, Bruno; Fornarini, Simonetta; Crestoni, Maria Elisa; Chiavarino, Barbara; Carradori, Simone; Locatelli, Marcello; Giusti, Anna Maria; Simonetti, Giovanna; Vinci, Giuliana; Preti, Raffaella; Toniolo, Chiara; Reverberi, Massimo; Scarpari, Marzia; Parroni, Alessia; Abete, Lorena; Natella, Fausta; Sotto, Antonella Di

doi:10.1016/j.foodchem.2018.02.050

Cited by 39 publications

(32 citation statements)

References 35 publications

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“…Agilent Mass Hunter Workstation B.07.00 software was used for data acquisition and analysis. The LC/MS conditions were as reported by Sobolev et al (). With this method, the following mycotoxins were analyzed simultaneously: trichothecenes (DON, 3‐acetyl‐DON [3‐ADON], nivalenol [NIV], T‐2 toxin, and HT‐2 toxin), aflatoxins (AFB 1 , AFB 2 , AFG 1 , and AFG 2 ), fumonisins (FB 1 and FB 2 ), OTA, and enniatin B (ENB).…”

Section: Methodsmentioning

confidence: 99%

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Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Shanakhat

Sorrentino

Raiola

et al. 2019

J Food Process Engineering

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Physical methods, such as heating and irradiation with ultraviolet light (UVC), are among the strategies that may be used to reduce mycotoxin content in foodstuffs. This research studied the technological effects of heating at 100, 150, and 200 °C and UVC irradiation at 254 nm for 15, 30, 60, and 120 min applied on semolina to decrease the amount of mycotoxins. The impact of the most efficient treatments (150 °C for 30 min and UVC irradiation for 120 min) was evaluated both on semolina and dough technological properties, such as color, hydration, and gluten indices, farinograph and calorimetric parameters, and microstructure. Thermal treatment significantly increased hydration of semolina and swelling power; farinograph analyses revealed a marked increase in water absorption and dough development time and a reduction of dough stability and degree of softening and elasticity compared to the control. Calorimetric analyses showed a significant reduction in both temperature peaks and enthalpy of starch gelatinization and a decrease in enthalpy for melting of lipids with starch. Scanning electron micrograph images representing the dough microstructure confirmed the occurrence of these changes; UVC‐treated samples showed less pronounced changes compared to the control. Practical applications This work reports some strategies that could be integrated in semolina‐based products chains, with the aim of reducing mycotoxin contamination. Thermal treatment and UVC irradiation are known to be cost‐effective techniques, combining a high thermal efficiency with the simplicity of application. Understanding the technological changes resulting from these treatments could be useful to food companies for the realization of safer semolina‐based products with different structural properties. This is the first study aiming to investigate the technological impacts of physical processing methods for reducing mycotoxin contamination.

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Section: Methodsmentioning

confidence: 99%

“…Agilent Mass Hunter Workstation B.07.00 software was used for data acquisition and analysis. The LC/MS conditions were as reported by Sobolev et al (2018). With this method, the following mycotoxins were analyzed simultaneously: trichothecenes…”

Section: Mycotoxin Extraction and Lc/ms Analysismentioning

confidence: 99%

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Shanakhat

Sorrentino

Raiola

et al. 2019

J Food Process Engineering

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“…Following our previous research on plant materials used as tea (Melucci et al, 2013), foods (Sobolev et al, 2018;Di Sotto et al, 2018), food supplements , traditional herbal medicine , and their content of toxic/heavy metals (Locatelli et al, 2014;Melucci et al, 2018), we highlight and complete here the phytochemical information on this traditionally used medicinal plant.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Profile and Bioactivities of Sideritis perfoliata L.: The Plant, Its Most Active Extract, and Its Broad Biological Properties

et al. 2020

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Sideritis, also named "ironwort," "mountain tea," or "shepherd's tea," is a genus of flowering plants used as herbal medicine in traditional Mediterranean-area medicine systems, and these plants are generally consumed as a herbal tea. Its use as herbal tea and in traditional herbal medicine is quite popular. There are currently few studies on Sideritis perfoliata L., and only one reports the use of a liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (LC-DAD-ESI-MS n ) profile and the content of phenolic compounds without considering a possible correlation with its biological activities. This paper aims to investigate the antioxidant activities by means of several different biological/biochemical assays (radical scavenging, reducing power, ferrous ion chelating, and total antioxidant by phosphomolybdenum and b-carotene bleaching methods) as well as analyze the enzyme inhibitory activities (against AChE (acetylcholinesterase), BChE (butyrylcholinesterase), tyrosinase, a-glucosidase, and a-amylase) as well as the total phenolics, flavonoids, and condensed tannins. The reported results on Sideritis perfoliata highlighted that methanol and water extracts generally showed higher radical scavenging and reducing power activities. A similar trend could be observed for phosphomolybdenum and ferrous ion chelating activities. Methanol extracts showed lower activity only for the b-carotene bleaching assay.

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“…1 H spectra of extracts in CD 3 OD/CDCl 3 were acquired with 256 transients, recycle delay of 5 s, and 90 • pulse of 9-11 µs, 32 K data points. The two-dimensional (2D) NMR experiments, such as 1 H-1 H TOCSY, 1 H-13 C HSQC, and 1 H-13 C HMBC, were carried out under the same experimental conditions previously reported [24]. The integrals of 25 selected signals in hydroalcoholic extract (Table 1) were measured using the Bruker TOPSPIN software and normalized with respect to the resonance at 0.00 ppm, due to methyl group signal of TSP, normalized to 100.…”

Section: Nmr Analysesmentioning

confidence: 99%

New Hybrid Tomato Cultivars: An NMR-Based Chemical Characterization

Ingallina

Sobolev²,

Circi

et al. 2020

Applied Sciences

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Bamano, King Creole, Sugarland, and DulceMiel hybrid tomato cultivars have been recently introduced in the Lazio area (Central Italy) to expand and valorize the regional/national market. Tomatoes from these cultivars, together with tomatoes from the native Fiaschetta cultivar, were sampled at the proper ripening time for the fresh market and characterized to obtain and compare their metabolite profiles. The Bligh–Dyer extraction protocol was carried out, and the resulting organic and hydroalcoholic fractions were analyzed by high-field Nuclear Magnetic Resonance (NMR) spectroscopy. NMR data relative to quantified metabolites (sugars, amino acids, organic acids, sterols, and fatty acids) allowed to point out similarities and differences among cultivars. DulceMiel hybrid and Fiaschetta native cultivars showed some common aspects having the highest levels of the most abundant amino acids as well as comparable amounts of organic acids, amino acids, stigmasterol, and linoleic and linolenic acids. However, DulceMiel turned out to have higher levels of glucose, fructose, and galactose with respect to Fiaschetta, reflecting the particular taste of the DulceMiel product. King Creole, Bamano, and Sugarland hybrid cultivars were generally characterized by the lowest content of amino acids and organic acids. King Creole showed the highest content of malic acid, whereas Bamano was characterized by the highest levels of glucose and fructose.

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A multi-methodological approach in the study of Italian PDO “Cornetto di Pontecorvo” red sweet pepper

Cited by 39 publications

References 35 publications

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content

Phenolic Profile and Bioactivities of Sideritis perfoliata L.: The Plant, Its Most Active Extract, and Its Broad Biological Properties

New Hybrid Tomato Cultivars: An NMR-Based Chemical Characterization

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