Nutritional composition and antioxidant properties of traditional Italian dishes

Durazzo, Alessandra; Lisciani, Silvia; Camilli, Emanuela; Gabrielli, Paolo; Marconi, Stefania; Gambelli, Loretta; Aguzzi, Altero; Lucarini, Massimo; Maiani, Giuseppe; Casale, Gaetana; Marletta, Luisa

doi:10.1016/j.foodchem.2016.08.120

Cited by 43 publications

(33 citation statements)

References 51 publications

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“…In particular, Durazzo et al [45], by studying the antioxidant properties of some traditional Italian dishes, have shown that in spaghetti alle vongole, pomodori al riso, gateau di patate and pan di Spagna, extractable polyphenols contributed less than 15% to the total antioxidant activity, while hydrolyzable polyphenols gave a major contribution. Carciofi alla romana, instead, showed an inverse trend.…”

Section: Extractable Antioxidants and Non-extractable Antioxidantsmentioning

confidence: 99%

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Durazzo¹

2017

Foods

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The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity.

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Section: Extractable Antioxidants and Non-extractable Antioxidantsmentioning

confidence: 99%

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Durazzo¹

2017

Foods

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“…They can be prepared at home or at a restaurant, or they can represent industrially processed foods. To preserve the cultural elements by providing the related dietary information, many researchers have paid special attention to the study of the nutritional characteristics of traditional foods and recipes over the last decade [5][6][7][8][9][10]; traditional foods are in fact key elements in the dietary patterns of a country. Ramdath et al [7] have studied the nutritional composition of commonly consumed dishes in Trinidad to determine the associations between diet and the risk of chronic diseases.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is difficult to make a meaningful comparison between what we eat and the recommendations made. Costa et al [8] and Durazzo et al [10] made attempts to include such a holistic approach to food and food analysis.…”

Section: Introductionmentioning

confidence: 99%

“…The objectives include (1) qualitative analysis of the major functional groups and (2) discrimination analysis by applying PCA to the FTIR data set in order to test whether or not a classification is possible. In previous studies [10,33], the focus was on traditional analytical methods to determine the proximate composition and the dietary intake evaluation. In contrast, the present work aims at applying an integrated analytical approach for classification of these dishes as reported for the case study of the Béchamel sauce [13].…”

Section: Introductionmentioning

confidence: 99%

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Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

Durazzo¹,

Kiefer

Lucarini³

et al. 2018

Sustainability

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Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.

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“…In this context, it is becoming important to address consumers towards a sustainable diet and environment-friendly foods and recipes. The determination of the nutritional composition of composite dishes has a key role for defining daily nutrient intakes at the population level and their association with health effects [1]. Specific databases created to promote and preserve the nutritional characteristics of some national traditional foodstuffs and traditional recipes are needed [2].…”

Section: Introductionmentioning

confidence: 99%

The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets

Durazzo¹

2019

Sustainability

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This special issue, “The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of a food and the territory, including papers on the characterization of local foods and traditional recipes, on the promotion of traditional dietary patterns and sustainable diets.

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Nutritional composition and antioxidant properties of traditional Italian dishes

Cited by 43 publications

References 51 publications

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Study Approach of Antioxidant Properties in Foods: Update and Considerations

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets

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