The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to t...The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to the European Union (EU) definition, Protected Designation of Origin (PDO) products are mostly closely linked to the concept of terroir due to the place of origin, climate and local know-how. Moreover, the authenticity and traceability of several products such as olive oils with specific geographical origin require to be preserved by analytical methods. In this regard, about a hundred EVOO samples (monovarietal and blend samples, cultivars Ogliarola Salentina and Cellina di Nardò, basis of “Terra d’Otranto” PDO, campaign 2012-2013) were therefore analyzed by 1H NMR spectroscopy and multivariate statistical analysis. Both unsupervised (PCA) and supervised (OPLS-DA) statistical analyses allowed differentiation of monocultivar oils and blends characterization. Other features such as the age of the trees (young, 100 years) could also be investigated. Cellina samples showed a higher content of aldehydic and phenolic compounds, while Ogliarola samples were characterized by NMR signals in the range of δH 6.5 - 5.6, which could be ascribed to higher carotenoids content. Higher polyphenols and polyunsaturated fatty acid content were also found in young over secular tree EVOOs.展开更多
Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved content...Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.展开更多
文摘The aim of the present work has been to characterize, by NMR-based metabolic profiling, extravirgin olive oils (EVOOs) from a subarea (Salento) of Apulia, leader EVOO producer among the Italian regions. According to the European Union (EU) definition, Protected Designation of Origin (PDO) products are mostly closely linked to the concept of terroir due to the place of origin, climate and local know-how. Moreover, the authenticity and traceability of several products such as olive oils with specific geographical origin require to be preserved by analytical methods. In this regard, about a hundred EVOO samples (monovarietal and blend samples, cultivars Ogliarola Salentina and Cellina di Nardò, basis of “Terra d’Otranto” PDO, campaign 2012-2013) were therefore analyzed by 1H NMR spectroscopy and multivariate statistical analysis. Both unsupervised (PCA) and supervised (OPLS-DA) statistical analyses allowed differentiation of monocultivar oils and blends characterization. Other features such as the age of the trees (young, 100 years) could also be investigated. Cellina samples showed a higher content of aldehydic and phenolic compounds, while Ogliarola samples were characterized by NMR signals in the range of δH 6.5 - 5.6, which could be ascribed to higher carotenoids content. Higher polyphenols and polyunsaturated fatty acid content were also found in young over secular tree EVOOs.
文摘Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved contents of health-promoting compounds.So far,a new concept of beer is emerging among scientists,brewers,and consumers by expanding the assortment of conventional beer’s ingredients.Coloured(red,purple,blue,black)cereal grains and legume grains are an untapped resource of functional compounds.each denoting different and complementary beneficial effects on human health.Among others,polyphenols contribute to protect against non-communicable diseases such as hypertension,heart diseases,cancers,diabetes and obesity.In this review,we summarized the improvement in terms of phenolic compounds and antioxidant capacity of beers obtained by using pigmented cereal grains and pulses as raw ingredients versus traditional beers.We examined the influence of these alternative materials on the qualitative properties of the beers.Moreover,we reviewed the contribution of traditional and non-conventional yeasts on the flavour and quality of these new functional beers.Finally,we discussed the use of different and complementary chemical methods for monitoring the composition,organoleptic profile,safety,and authentication issues with the aim to highlight the most promising to protect and promote novel beer products.
