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Andrea ANTONELLI

Professore Ordinario presso: Dipartimento di Scienze della Vita sede ex-Agraria


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Pubblicazioni

2020 - Black soldier fly (Hermetia illucens L.): effect on the fat integrity using different approaches to the killing of the prepupae [Articolo su rivista]
MONTEVECCHI, Giuseppe; ZANASI, LUCA; MASINO, Francesca; MAISTRELLO, Lara; ANTONELLI, Andrea
abstract

The increase of waste, due to the rise of the world population, renders the use of the black soldier fly (BSF; Hermetia illucens) as agri-food leftover biotransformer very attractive. Indeed, feeding on these substrates, BSF is capable of transforming them into valuable fat, proteins, and chitin. The present study is aimed at evaluating different approaches to the killing of the prepupae in order to assess which is associated with the lowest production of artefacts, notably free fatty acids. Folch extraction method, via an Ultra-Turrax homogeniser, was selected to isolate and analyse prepupal fat. The same method was also applied for a direct grinding method to kill black soldier fly prepupae. The integrity of fat originated from this direct grinding approach to the killing was compared in terms of fatty acid profile with the samples obtained with two other killing procedures, i.e. freezing and blanching. Direct grinding proved to be a better preservative of fat integrity in terms of lowest amount of free fatty acids (about 2.5%) in comparison with freezing (about 15%), but also with blanching (about 10%). Furthermore, the direct grinding is a killing strategy that reduces energetic demand and process time and helps lower analytical costs.


2020 - Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation [Articolo su rivista]
Bouazizi, S.; Montevecchi, G.; Antonelli, A.; Hamdi, M.
abstract

The peels of prickly pears represent around half of the fruit and are generally discarded, thus becoming an environmental problem. Due to the high content of bioactive compounds, prickly pear peels could be conveniently used as a nutraceutical and functional ingredient in some food preparations, such as bakery products. This study was aimed at assessing the aptitude of prickly pear peel flour to be mixed (10 g, 20 g, and 30 g/100 g) with wheat flour for biscuits preparation through the analysis of the physical and chemical properties of doughs and biscuits and through sensory evaluation. The composition of prickly pear flour showed a significantly higher concentration of fibre (20.70 g/100 g d.w.), ash (14.57 g/100 g d.w.), and phenolic compounds (2776 mg/100 g d.w.) compared to the control wheat flour, thus improving technological properties such as the aptitude to kneading, the flavour retention, and the antioxidant capacity. The acceptance sensory test showed that biscuits prepared with 20 g/100 g and 30 g/100 g of prickly pear flour were more appreciated for smell, taste, colour, and overall acceptability.


2020 - Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains [Articolo su rivista]
HADJ SAADOUN, JASMINE; MONTEVECCHI, Giuseppe; Zanasi, Luca; BORTOLINI, SARA; MACAVEI, LAURA IOANA; MASINO, Francesca; MAISTRELLO, Lara; ANTONELLI, Andrea
abstract

BACKGROUND The total amount of bio‐waste produced annually in the EU by the food and beverage chains is estimated at 37 Mtons. The possibility to use insects for the valorization of by‐products from these value chains may represent a sustainable solution. This study aims at investigating the by‐products obtained from different food chains for the rearing of black soldier fly prepupae to evaluate lipid content and profile and outline its possible applications. The substrates used in this experiment were: (i) industrial by‐products (brewery spent grains, cow's milk whey, grape stalks, and tomato peels and seeds) and (ii) by‐products from retailers (bread dough, fish scraps, and spent coffee ground). Fat extracted from prepupae using an adjusted Folch method was utilized for total lipid content and fatty acids profile. RESULTS Best larval performances were obtained from beer (0.22 gweight per prepupa), tomato (0.19 gweight per prepupa), and cheese (0.14 gweight per prepupa) food‐chain by‐products. The extremely different composition of the substrate was reflected in the differentiated lipid profile of black soldier fly prepupae and in a range of ratios between unsaturated and saturated fatty acids comprised from 0.37 for cow's milk way to 1.34 for tomato peels and seeds. CONCLUSION The high content and type of lipids, together with the proteins, and chitin extracted from prepupae are high‐value bio‐based products that could be used in the feed/food industry or for the development of innovative biomaterials, such as biodiesel. These results suggest that food chain by‐products are the best candidate for insect‐bioconversion purposes.


2020 - Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification [Articolo su rivista]
Ongo, Emelda A.; MONTEVECCHI, Giuseppe; ANTONELLI, Andrea; SBERVEGLIERI, VERONICA; Sevilla III, Fortunato
abstract

Volatile metabolites of Philippine Arabica and Robusta coffee beans in the both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatography-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed with Robusta coffee and geographical origin slightly altered the fingerprint profile of coffee samples. Chemometric analysis such as principal component analysis (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although, Arabica coffee samples from different geographical origins were clustered separately from each other, the proximity of clusters between Arabica coffee samples which can be classified into one large group, indicated their close similarity of headspace metabolites. PCA also identified several key volatile metabolites for the distinction of this group from Robusta coffees which is attributed to the higher amount of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole, and maltol, and lower concentration of 4-ethylguaiacol and phenol in all Arabica samples. These discriminating metabolites could be useful quality markers to differentiate Arabica with Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region specific.


2020 - Strategie di economia circolare per la gestione e valorizzazione di alcuni sottoprodotti dell'industria enologica. [Tesi di dottorato]
CANCELLI, UMBERTO
abstract

The PhD project "Circular economy strategies for management and valorisation of some by-products of the wine industry" aims to improve the circular economy approach in the wine industry through the recycling of by-products, still little considered, such as grape stalks and alcoholic distillation fractions. The formers are lignocellulosic biomass for bio-composites development and an important source of building blocks for chemical synthesis, while the latters represent a resource of alcohols such as methanol and ethanol usable in fuel cells.


2019 - A study on acetification process to produce olive vinegar from oil mill wastewaters [Articolo su rivista]
De Leonardis, A.; Masino, F.; Macciola, V.; Montevecchi, G.; Antonelli, A.; Marconi, E.
abstract

Abstract In this study, two different acetification procedures to produce olive vinegar (OV) from oil mill wastewaters (OMW) were assayed. Specifically, (i) alcoholic-acetous double fermentation, with addition of Saccharomyces cerevisiae starter was compared with (ii) spontaneous acetification, without addition of any starter. Within few days from their production, the OMWs were diluted with distilled water (40:60, v/v) and supplemented with sucrose (100 g L-1) and yeast nutrients (0.5 g L-1). Both the procedures gave a satisfactory acidification, leaving a final acetic acid concentration of around 4% on average. Significant amount of residual sugars, especially fructose, was found in the OVs by spontaneous acetification. Therefore, in relation to the consumed sugars, spontaneous acetification has been more performant in terms of acetic acid formation; in addition, the acetogenesis appeared to occur bypassing the alcoholic fermentation. Finally, both spontaneous and starter-driven OVs were permanently clear, with a vinous red colour and without any abnormal smell.


2019 - Advanced characterization technique for wine [Poster]
Setti, Leonardo; Minguillón, Cristina; Montevecchi, Giuseppe; Masino, Francesca; Bertelli, Davide; Antonelli, Andrea
abstract


2019 - Black soldier fly (Hermetia illucens): state of the art on lipid integrity and fatty acids profile of prepupae reared on leftovers from different food chains [Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; HADJ SAADOUN, Jasmine; Macavei, LAURA IOANA; Zanasi, Luca; Lovato, Francesca; Bortolini, Sara; Maistrello, Lara; Antonelli, Andrea
abstract


2019 - By-product Valorisation and Innovation Sustainable in the Agri-Food supply chain: Laboratory Researches. [Altro]
Masino, F.; Montevecchi, G.; Antonelli, A.; De Leonardis, A.
abstract

There is great political and social pressure to reduce the pollution arising from food industrial activities who is heading the entire food area in a perspective of circular economy where food waste are recovered, recycled, requalificated and so converted from waste to resource. Among our laboratory research, two cases study of waste recycle were considerated, oil mill wastewater (OMW), and of spent coffee ground. Olive oil processing generates a large content of OMW, rich in inorganic compound, acids, sugars, phenols, raising several environmental issues. An olive vinegar was obtained in laboratory from the OMW and showed a high potential as functional food with good content of hydroxytyrosol and mineral compounds. Also a study of OMW acetification process in order to establish the best method to its preparation (alcoholic-acetous fermentation with yeast inoculum and the spontaneous acetification) was carried out. Both the methods have produced an acetic acid content around 4% (w/v) but spontaneous acetification has been more performant in relation to consumed sugars. In addition, this procedure given an irrelevant alcohol content and this suggests the acetogenesis was occurred bypassing the alcoholic fermentation. The spent coffee ground, usually discarded as organic waste, has still water, lipids (high concentrations of C16:0, C18:0 and C18:2), some aminoacids and volatile compounds (coffee aroma’s main compounds). This made it possible to development of a recovery system that allowed extracting simultaneously the fat fraction and volatile compounds using organic solvents and separating them from the solid residue. For each phase, new uses and formulations have been devised, including a coffee alcoholic drink from the hydro alcoholic extract, ingredients in the food sector or production of biogas from lipid fraction. Finally the solid residue defatted and dried was used for biopolymers formulation obtaining a biodegradable plastic.


2019 - Determination of Free Soluble Phenolic Compounds in Grains of Ancient Wheat Varieties (Triticum sp. pl.) by Liquid Chromatography−Tandem Mass Spectrometry [Articolo su rivista]
Montevecchi, Giuseppe; Setti, Leonardo; Olmi, Linda; Buti, Matteo; Laviano, Luca; Antonelli, Andrea; Sgarbi, Elisabetta
abstract

A method of liquid chromatography coupled with tandem mass spectrometry was developed and validated for the determination of free soluble phenolic compounds in eight ancient varieties of wheat (Triticum sp. pl.): Autonomia, Gentil rosso, Inallettabile, Leone aristato, Mentana, Poulard di Ciano, Risciola, and Terminillo. Trace compounds such as two conjugated flavones, vitexin (17.13−34.32 μg/kg) and isovitexin (9.76−30.01 μg/kg), were also determined. Poulard di Ciano, presumably an autochthonous wheat of the Reggio Emilia province (northern Italy), showed a peculiar quali/quantitative phenolic profile (7097.03 μg/kg sum of total phenolic compounds and 1.97 sum of hydroxycinnamic acids to sum of hydroxybenzoic acids ratio) along with a tetraploid genome. Terminillo, Risciola, Gentil rosso, Mentana, and Leone aristato showed hexaploid genomes and high concentrations of phenolic compounds (ranging from 6796.12 to 7605.78 μg/kg), also in comparison with two modern varieties of bread wheat, Bolero and Blasco. The targeted metabolomic approach proved to be effective to determine some secondary metabolites of wheat. The richness in phenolic compounds combined with high rusticity and adaptability to marginal soils showed by ancient wheat varieties make them suitable for sustainable agricultural and organic cultivation.


2019 - First approach to manage the invasive Halyomorpha halys in Italy: a three-year project. [Poster]
Tommasini, M. G.; Maistrello, L.; Masino, F.; Antonelli, A.; Bortolotti, P. P.; Nannini, R.; Caruso, S.; Vaccari, G.; Casoli, L.; Preti4, Mi.; Montanari, M.; Landi, M.; Simoni, M.; Vergnani, S.
abstract

Soon after the first detection in Italy of the invasive Halyomorpha halys (Stål), commonly named Brown Marmorated Stink Bug (BMSB), high losses were reported in Emilia Romagna region on fruit orchards, with up to 60% fruit damaged in integrated crop production and over 90% in organic management (Maistrello et al., 2017). Emilia Romagna is a region with very intensive fruit production with over 56,164 hectares of fruit crops and 53,456 hectares of grapevine (ISTAT 2017) and BMSB created high concern in the whole agriculture sector. The fast spread and damage levels caused by BMSB forced farmers to increase broad-spectrum insecticide treatments, disrupting the Integrated Pest Management (IPM) strategies previously applied on pome fruits, that included mating disruption and use of microbiological products (e.g. CpGV). To face this serious threat, farmers, technicians and researchers of public and private structures have started in 2016 a three-year project to identify new approaches to manage this pest. This project, called “HALYS”, encompasses a series of activities that included: surveys on BMSB biology and monitoring techniques, agro-ecological studies, the biocontrol potential of native antagonists, evaluation on the use of physical barriers and on chemical products authorized in Italy. In particular, the project aimed to identify both prompt effective solutions as well as more environmental low impact solutions to control the BMSB infestations.


2018 - Apparato e metodo per determinare parametri fisici e chimici di un campione disomogeneo tramite acquisizione ed elaborazione di immagini a colori del campione [Brevetto]
Ulrici, Alessandro; Calvini, Rosalba; Foca, Giorgia; Orlandi, Giorgia; Antonelli, Andrea
abstract

L’invenzione consiste in un dispositivo portatile compatto, economico e di semplice utilizzo per il monitoraggio in campo del grado di maturazione fenolica dell’uva mediante l'analisi di immagini acquisite utilizzando uno smartphone.


2018 - Aromatic Characterisation of Malvasia Odorosissima Grapevines and Comparison with Malvasia di Candia Aromatica [Articolo su rivista]
VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; Masino, Francesca; Imazio, Serena Anna; Bignami, Cristina; Antonelli, Andrea
abstract

Malvasia odorosissima is an aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica (Vitis vinifera L., 1753), despite the genetic information now available on the pedigree and genetic relationships linking the two varieties. In an effort to offer a contribution to fill this gap, also from an aromatic point of view, free and glycosylated aroma compounds were determined using the SPE extraction method, followed by GC-MS analysis in two consecutive vintages. The results have for the first time provided the aromatic characterisation of Malvasia odorosissima. Geraniol and its derivatives were the most abundant set of volatiles. In contrast to Malvasia di Candia aromatica and the other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus expressing its aromatic potential almost completely. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima, even higher than in Malvasia di Candia aromatica, is a main feature for the oenological exploitation of this variety, which is on the brink of extinction. In addition, the presence of rose oxides, found solely in Malvasia odorosissima, renders its aromatic profile more similar to that of White Muscat. This result is consistent with the parent-offspring relationship linking the two varieties that was recently ascertained.


2018 - Aromatic profile of Malvasia odorosissima and Malvasia di Candia aromatica grapevines used for white sparkling wines [Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; VASILE SIMONE, Giuseppe; Bignami, Cristina; Antonelli, Andrea
abstract

Aromatic and anthocyanin characterisation of local grape cultivars was carried out under a project funded by AGER (2010-2104), called “An Italian Vitis database with multidisciplinary approach for exploitation and valorisation of the regional genotypes”, as implementation of the Italian Vitis Database platform (www.vitisdb.it). Malvasia odorosissima (MO) and Malvasia di Candia aromatica (MC) are both aromatic white grapes [Vitis vinifera L., 1753]. Genetic information is now available on the pedigree and genetic relationships linking the two varieties. MC is widely cultivated in the provinces of Piacenza, Parma and Reggio Emilia, as well as in Oltrepò Pavese (Northern Italy) and broadly used for manufacturing sweet and dry, sparkling, semi-sparkling, and still white wines. Conversely, MO is almost unknown, even though historical records and local tradition attest its oenological potential. Known at least since the XIX century in Emilia Romagna, MO is currently on the brink of extinction and it has often been replaced in the vineyards by the higher yielding MC. The increasing interest in Malvasia wines on the international market opens good perspective for the re-proposal of underexploited Malvasia cultivars for the oenological products diversification. The supposed richness of the aromatic profile of MO is an important feature for its oenological exploitation. The aim of this study is to define the peculiarities of the aromatic profile of MO in comparison with MC. Results provided the aromatic characterization of MO for the first time. Free and glycosylated aroma compounds of samples of the two varieties harvested during two consecutive vintages were determined by solid phase extraction (SPE) followed by GC-MS analysis. Geraniol and its derivatives were the most abundant set of volatiles. Conversely to MC and other aromatic varieties, MO showed a small amount of glycosylated volatiles, thus almost completely expressing its aromatic potential. The abundance of free terpenoids in the aromatic profile of MO, in even higher levels than in MC, is a major feature for the oenological exploitation of its grapes. Moreover, MO solely presented some peculiar volatiles, the rose oxides. These compounds bring the MO near to the White Muscat, consistently with the parent-offspring relationship recently ascertained between these two varieties.


2018 - CIMICE ASIATICA, IN VIGNETO. vero o falso problema? [Articolo su rivista]
Tommasini, M. G.; Nannini, R.; Bortolotti, P. P.; Casoli, L.; Montevecchi, G.; Masino, F.; Antonelli, A.; Simoni, M.; Preti, M.
abstract

Halyomorpha halys (Stål, 1855 Heteroptera Pentatomidae), nota anche come cimice asiatica per la sua origine, è caratterizzata da una notevole polifagia e dalla frequentazione di numerose piante, sia coltivate che spontanee. Sin dal suo ritrovamento in Italia e precisamente nel Modenese nel 2012, sono stati svolti monitoraggi su diverse colture fra cui la vite per studiarne la distribuzione sul territorio, individuando nel settore frutticolo la realtà più colpita e sensibile, su cui si sono concentrate rapidamente le maggiori attenzioni. Un contesto altrettanto importante è però quello viticolo, dove, fin da subito, si sono temuti danni diretti alla produzione e riflessi negativi in fase di vinificazione. A seguito dell’importanza socio-economica e fitosanitaria che questo nuovo fitomizo ha da subito evidenziato nel settore agricolo Emiliano Romagnolo, al fine di individuare soluzioni applicative per il contenimento delle infestazioni di cimice asiatica e valutarne le possibili ripercussioni sulla qualità dei vini prodotti da uve in vigneti infestati dall’insetto, è stato attivato nel 2016 un Gruppo Operativo con un progetto dal titolo “HALYS”, finanziato dalla regione Emilia Romagna nell’ambito del PSR 2014-2020 (Op. 16.1.01 - GO PEI-Agri - FA 4B) di durata triennale. Il programma di controlli nei vigneti, partiti già nel 2014 in provincia di Modena, è stato esteso alla limitrofa Reggio Emilia con l’avvio del progetto HALYS, con lo scopo di rilevare il decorso delle infestazioni nell’arco di più stagioni. Le osservazioni sono cominciate a partire dal germogliamento della vite, con un approfondimento dei rilievi in pre-vendemmia, per quantificare eventuali danni. Grazie al progetto HALYS, ai monitoraggi di campo sono state affiancate indagini in cantina ed in laboratorio. Sono state svolte in particolare prove di micro-vinificazione ponendo a confronto in fase di piagiatura di uve di Lambrusco grasparossa e Lambrusco salamino integrazioni di dosi crescenti di individui di H. halys, al fine di verificare la presenza di alterazione del profilo chimico, fisico e sensoriale nel vino prodotto riconducibili all’insetto.


2018 - Determination of four Alternaria alternata mycotoxins by QuEChERS approach coupled with liquid chromatography-tandem mass spectrometry in tomato-based and fruit-based products [Articolo su rivista]
De Berardis, Sara; De Paola, Eleonora Laura; Montevecchi, Giuseppe; Garbini, Davide; Masino, Francesca; Antonelli, Andrea; Melucci, Dora
abstract

A liquid chromatography-tandem mass spectrometry method for the determination of four Alternaria toxins, i.e. alternariol, alternariol monomethyl ether, tentoxin, and tenuazonic acid in tomato-based and fruit-based products was developed using a QuEChERs approach for the extraction of the mycotoxins. To optimise the QuEChERs extraction, several parameters were tested: types of QuEChERs pouches, sample weights, quantities of added water, use of dispersive SPE as a purification step, types of solvent and conditions of shaking. The method showed good linearity (R2> 0.997) and precision (RSD% < 10) for all analytes. Tenuazonic acid showed very good recovery (98.8%-108.9%) for tomato-based products, as well as for fruit-based products. The method was successfully applied to 57 samples collected from the Italian market. Tenuazonic acid was found in appreciable concentrations in some products. The highest value was found in a tomato sauce sample (814 μg/kg).


2018 - Electronic eye for the prediction of parameters related to grape ripening [Articolo su rivista]
Orlandi, G.; Calvini, R.; Pigani, L.; Foca, G.; Vasile Simone, G.; Antonelli, A.; Ulrici, A.
abstract

An electronic eye (EE) for fast and easy evaluation of grape phenolic ripening has been developed. For this purpose, berries of different grape varieties were collected at different harvest times from veraison to maturity, then an amount of the derived must was deposited on a white sheet of absorbent paper to obtain a sort of paper chromatography. Thus, RGB images of the must spots were collected using a flatbed scanner and converted into one-dimensional signals, named colourgrams, which codify the colour properties of the images. The dataset of colourgrams was used to build calibration models to relate the colour of the images with the phenolic composition of the samples – determined by reference analytical methods – and therefore to follow the ripening trend. Satisfactory calibration models were obtained for the prediction of the most important parameters related to phenolic ripening of grapes, such as colour index, tonality, total anthocyanins content, malvidin-3-O-glucoside and petunidin-3-O-glucoside.


2018 - Phenolic compounds profile of ancient grains (Triticum spp.) [Poster]
Montevecchi, Giuseppe; Setti, Leonardo; Olmi, Linda; Antonelli, Andrea; Sgarbi, Elisabetta
abstract

The intense breeding programs carried out after the Second World War resulted in the selection of new varieties, less subjected to crop lodging, with high yield and able to provide high strength flour, suitable to withstand mechanical processing. This resulted, in turn, in the replacement of many local varieties and consequently in the loss of genetic variability. Recently, there has been a renewal of interest by consumers, manufacturers, farmers, and researchers to the so-called “ancient grains”, the varieties used in the last century or even earlier. “Green-minded” consumers consider the sensory and nutritional properties of the derived products the main features that drive this tendency. In this scenario, seed banks and field collections take on a paramount importance. Since 2011, at the Inter-Departmental Centre BIOGEST-SITEIA - University of Modena and Reggio Emilia - a project that has allowed the installation of a germplasm bank for the conservation and enhancement of cereals, with attention to wheat varieties (Triticum spp.), has been running. Seven ancient cultivars of bread wheat (Triticum aestivum L.), Autonomia, Gentil rosso, Inallettabile, Leone aristato, Mentana, Risciola, Terminillo, and one cultivar of durum wheat (Triticum durum Desf.), i.e. Poulard di Ciano, have been characterised for their phenolic profile. Hydroxycinnamic acids, hydroxybenzoic acids, flavones, and vanillin contained in the extracts of whole meal flour were subjected to separation and determination by LC-ESI-MS/MS. Ferulic acid, vanillic acid, sinapic acid, and syringic acid were the most abundant components. For the first time some flavones were also determined. Poulard di Ciano showed a peculiar phenolic profile. Also known as Turgido Reggiano, this variety is nowadays considered a real autochthonous wheat of Reggio Emilia province. The nutritional characteristics of the caryopsis, rich in micronutrients and compounds with nutraceutical activity, and the opportunity of increasing a more sustainable model of agriculture, urge biodiversity conservation practices and actions of valorisation of the wheat ancient varieties.


2018 - Profilo aromatico di Malvasia odorosissima (Malvasia Casalini) [Relazione in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; VASILE SIMONE, Giuseppe; Bignami, Cristina; Antonelli, Andrea
abstract

Malvasia odorosissima (MO) is an aromatic white grape [Vitis vinifera L., 1753]. Currently on the brink of extinction, MO has historical records that attest its oenological potential. MO has often been replaced in the vineyards by the higher yielding Malvasia di Candia aromatica (MC) that is used for manufacturing sweet and dry, sparkling, and still white wines in Emilia region (Piacenza, Parma, and Reggio Emilia) and Oltrepò Pavese. The aim of this study is to define the peculiarities of the aromatic profile of MO. Free and glycosylated aroma compounds of samples harvested during two consecutive vintages were determined by SPE followed by GC-MS analysis. The abundance of free terpenoids (including rose oxides) in the aromatic profile of MO, in even higher levels than in MC, is on the major feature for the oenological exploitation of its grapes. Conversely to other aromatic varieties, MO showed a small amount of glycosylated volatiles, thus almost completely expressing its aromatic potential. The increasing interest in Malvasia wines on the international market opens good perspective for the re-proposal of underexploited Malvasia cultivars for the oenological products diversification.


2018 - QuEChERS approach for identification and quantification of food contaminants. Case studies: acrylamide, Alternaria alternata mycotoxins, cholesterol oxidation products [Relazione in Atti di Convegno]
Montevecchi, Giuseppe; DE PAOLA, ELEONORA LAURA; De Berardis, Sara; Masino, Francesca; Garbini, Davide; Melucci, Dora; Antonelli, Andrea
abstract

Food safety deals with handling, preparation (processing), and storage of food in ways that prevent food-borne illness. During all these phases, food may be subject to contamination. Acrylamide is a process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Alternaria alternata is a microfungus, capable of growing even at low temperatures. It was found in vegetables, cereals, fruits, and oilseeds, and can release mycotoxins. Cholesterol oxidation products are steroid molecules that can accumulate under oxidative conditions in foods rich in animal lipids. The levels of all these contaminants in food arouse great concern. The QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) approach is an adaptable and multi-purpose liquid-liquid extraction that was proven to effectively isolate a wide range of contaminants from food, including veterinary drugs, dyes, polycyclic aromatic hydrocarbons. The extracts can be analysed by LC-MS-Triple Quadrupole. This technique was successfully applied to (i) dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) for acrylamide determination; to (ii) tomato-based products and fruit-based products for four Alternaria mycotoxins determination; to (iii) three types of packaged cheese subjected to photo-oxidative stress for cholesterol oxidation products determination. QuEChERS approach showed to be an easy, fast, and cheap “one-pot” procedure. In fact, this method requires a reduced amount of solvent compared to liquid-liquid extraction and does not include the use of disposable cartridges as the solid phase extraction does.


2018 - Sugar content and profile of Zucchella and Ramassin, local Italian plums used for no-added sugar traditional jam manufacturing [Abstract in Atti di Convegno]
Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea; D'Antuono, Luigi Filippo; Bignami, Cristina
abstract

Plums are produced from a wide range of Prunus species, cultivars and landraces, characterised by highly variable pomological, sensory and compositional traits. Sweetness is an important attribute of plums and derived products. A high sugar content characterises Prunus domestica fruits, which are processed into jams, dried prunes, juices, beyond being eaten fresh. The functional properties related to fibre content are preserved in processed jams, whose potential dietary and health benefits can however be decreased because of the generally high level of added sugars. The fruits of some local plum varieties are often traditionally processed by no- or low-sugar addition, because of their natural sweetness. Among them, Zucchella (Prunus domestica L.), grown on small areas of Emilia region (North East of Italy) and Ramassin (Prunus domestica subsp. insititia (L.) Bonnier & Layens), traditionally cultivated in Piedmont region (North West of Italy) are ancient genotypes locally exploited for their interesting characteristics. Pomological traits, soluble solids, sugar and organic acid content and profile of Zucchella and Ramassin plums collected at full ripening were analysed. The two cultivars showed a different sugar and organic acid profile. Zucchella plums were characterised by a high sorbitol content, amounting at 16% of total sugars, compared to 4% in Ramassin plums. Sorbitol is a sugar alcohol with properties of natural laxative and not subject to non-enzymatic browning that causes sugars and amino acids degradation. Glucose was, on average, the most abundant sugar, (38% of total sugars), whereas sucrose accounted for 40% and 20% of total sugars in Ramassin and Zucchella, respectively. The most abundant organic acids were malic and quinic in Zucchella plums, whereas succinic and quinic acid characterised Ramassin plums.


2017 - Characterisation of local varieties of peach [Prunus persica (L.) Batch] and grapevine [Vitis vinifera L., 1753] [Relazione in Atti di Convegno]
Montevecchi, G; Masino, F; Vasile Simone, G; Bignami, C; Antonelli, A.
abstract

The profile of chemical components involved in the sensory and technological values of local minor cultivars of peach and grapevine were investigated. Pescabivona (Bivona, Sicily, Italy) is an autochthonous cultivar of white flesh peach [Prunus persica (L.) Batch] that includes four landraces: Murtiddara, Bianca, Agostina, and Settembrina. They are characterised by different ripening times that cover entirely the summer season from the end of June (Murtiddara) until the end of September (Settembrina). The samples of each landrace were harvested at a “ready-to-eat” ripening stage at three different altitudes. The main results showed high figures of flesh firmness along with a balanced sugar/acidity ratio, in particular for the late ripening landraces. The chance of tasting firm fruits at physiology ripeness and with a pleasant sensory profile as showed by Pescabivona is very infrequent. Malvasia odorosissima is a little known aromatic grapevine (Vitis vinifera L., 1753) variety that is often confused with Malvasia di Candia aromatica. Both give aromatic white grapes growing in the Emilia Romagna region. Free and glycosylated volatiles of the two varieties harvested during two consecutive vintages were determined by solid phase extraction followed by GC-MS analysis. Results provided the aromatic profile of Malvasia odorosissima for the first time. Conversely to Malvasia di Candia aromatica and other aromatic varieties, Malvasia odorosissima showed a very small amount of glycosylated volatiles, thus almost completely expressing its aromatic potential. The abundance of free terpenoids in the aromatic profile of Malvasia odorosissima is a major feature for the oenological exploitation of its grapes.


2017 - Cimice asiatica su pero: monitoraggio e difesa [Articolo su rivista]
Tommasini, M. G.; Maistrello, L.; Vaccari, G.; Nannini, R.; Bortolotti, P.; Caruso, S.; Vergnani, S.; Preti, M.; Casoli, L.; Simoni, M.; Masino, F.; Antonelli, A.
abstract

LE PROVE condotte all’interno del progetto «Tecniche di monitoraggio e strategie innovative per il controllo della cimice asiatica Halyomorpha halys)» capitanato dal Crpv hanno permesso di studiare a fondo le caratteristiche di questo insetto, permettendo di individuarne il ciclo vitale. Inoltre, si sono monitorate l’infl uenza delle bordature e l’implementazione di una prima strategia di contenimento, che deve basarsi sui principi della lotta integrata.


2017 - Determination of acrylamide in dried fruits and edible seeds using QuEChERS extraction and LC separation with MS detection [Articolo su rivista]
DE PAOLA, ELEONORA LAURA; Montevecchi, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
abstract

Acrylamide is a carcinogenic and neurotoxic process contaminant that is generated from food components during heat treatment, while it is absent in raw foodstuffs. Its level in food arouses great concern. A method for acrylamide extraction and determination in dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) using a QuEChERS-LC-ESI-MS-Triple Quadrupole approach was set up. Linearity, sensitivity, accuracy, and precision of the method were satisfactory. Dried prunes and peanuts were the only samples appreciably contaminated, 14.7–124.3 and 10.0–42.9 μg/kg, respectively, as a consequence of the drying process. In fact, prunes are dried at 70–80 °C for a quite long time (24–36 h), while peanuts undergo a roasting process at 160–180 °C for 25–30 min. The relative standard deviations, accuracy, LOD, and LOQ show that the method provides a reliable approach to acrylamide determination in different matrices.


2017 - Determination of phthalte esters by ultrasound-vortex-assisted dispersive liquid-liquid micro-extraction (USVADLLME) coupled with gas chromatography/mass spectrometry. [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Zanasi, Luca; Antonelli, Andrea
abstract

ABSTRACT. A method for the extraction of phthalate esters (PAEs) by Ultrasound-Vortex-Assisted Dispersive Liquid-Liquid Micro-Extraction (USVADLLME) approach was optimised and applied for the first time to a historical series of brandies. These contaminants are widely spread in the environment as a consequence of about half century of use in different fields of applications. The concern about these substances and the recent legal restrictions of China in distillates import need a quick and sensitive method for their quantification. The proposed method, moreover, is environmentally oriented due to the disposal of micro-quantities of solvent required. In fact, sub-ppm-limits of detection were achieved with a solvent volume as low as 160 lL. The analysed samples were within the legal limits, except for some very ancient brandies whose contamination was probably due to a PAEs concentration effect as a consequence of long ageing and for the use of plastic pipelines no more operative.


2017 - Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal processing. [Poster]
Bouazizi, Souhir; Haddad, M; Montevecchi, G; Antonelli, A; Hamdi, M
abstract

Kinetic modeling of colour, non-enzymatic browning and polyphenols content in prickly pear juice during different thermal processing.


2017 - Single step extraction and derivatization of intramuscular lipids for fatty acid Ultra Fast GC analysis: application on pig thigh [Articolo su rivista]
DE PAOLA, ELEONORA LAURA; MONTEVECCHI, Giuseppe; MASINO, Francesca; ANTONELLI, Andrea; LO FIEGO, Domenico Pietro
abstract

Abstract Two different methods for single step transesterification from pig meat without fat extraction have been tested. Freeze-drying of the meat with and without anhydrous salt, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch procedure of fat extraction followed by transmethylation. The methods were tested on a complete sample set of biceps femoris of pig thigh, used for the production of dry-cured ham. The set was divided in three subgroups according to total fat content. Both derivatization protocols on freeze-dried pork muscle were proven to be a valid alternative to the Folch procedure for FAME analysis. Freeze-drying method offered several advantages in comparison with the Folch procedure, including a lower solvent requirement, and process temperature, as well as considerable saving of time. In freeze-drying, the addition of an anhydrous salt (Na2SO4) gave more friable samples which resulted in higher yields for some fatty acids, particularly evident in the case of tissues with high lipid content. © 2017, Association of Food Scientists & Technologists (India).


2017 - Study of the repartition of phthalate esters during distillation of wine for spirit production [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Di Pascale, Nicolas; VASILE SIMONE, Giuseppe; Antonelli, Andrea
abstract

Due to health concerns and legal matters, an investigation to limit phthalates esters (PEAs) in spirits is necessary. A lab still was used to perform pilot distillations according to the official method for brandy production in order to explore the repartition into the distilled fractions of each PAE. The process was divided in two steps: a première chauffe and a bonne chauffe. The former step included the cut into heads, heart and tails, while the latter into heads, brandy, secondes, and tails. The behaviour of each PAE during distillation was affected by its own chemical nature. Dibutyl phthalate (DBP) was entirely carried over into the distillate, while bis(2-ethylhexyl) phthalate (DEHP) only partially, and diisononyl phthalate (DINP) accumulated in the stillage. During the bonne chauffe, DBP and DEHP accumulated in the secondes more than in the brandy. A rectification step of the secondes was demonstrated to considerably reduce PAEs concentration.


2016 - Physico-chemical and sensory characterization of Pescabivona P.G.I., a sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]: a case study [Capitolo/Saggio]
Montevecchi, Giuseppe; Mellano, Maria Gabriella; VASILE SIMONE, Giuseppe; Masino, Francesca; Bignami, Cristina; Antonelli, Andrea
abstract

Pescabivona [Prunus persica (L.) Batch] is the name of an autochthonous peach population of the Middle-West of Sicily. Samples of the four Pescabivona landraces (Murtiddara, Bianca, Agostina, and Settembrina) were harvested at three different altitudes and analysed for chemical, physico-chemical, and sensory descriptors. The data obtained have supported the application for registration of Pescabivona as Protected Geographical Indication (P.G.I.). Statistic data processing outlined a substantial match in the composition of the four landraces at the different altitudes, highlighting high values of flesh firmness corresponding to balanced sugar/acidity ratios, in particular for the late ripening landraces (Agostina and Settembrina). In addition, a large content of lactones (the key odorant molecules) was found. A good agreement between sensory evaluation and composition was observed. In particular, the sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Therefore, in periods of the year when the quality of the peaches is generally decreasing, the chance of tasting firm fruits at physiological ripeness and with a pleasant sensory profile as showed by Pescabivona is not very common.


2015 - Aroma compounds in wines from Malvasia aromatica di Candia [Poster]
VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; Masino, Francesca; DURAN GUERRERO, Enrique; Antonelli, Andrea
abstract

Malvasia aromatica di Candia (Vitis vinifera L.) is an Italian aromatic grapevine cultivated between Emilia Romagna and Lombardy regions. This grape has an aromatic intensity comparable to Muscat1, and it gives different type of wine: semi-sparkling, semi-dry or sweet wines and, more recently, dry or passito wines. In this study the evolution of aromatic compounds during the fermentation of semi-sparkling sweet and dry wine samples was studied. The extraction of free and glycosylated compounds was carried out by solid phase extraction onto C18-endcapped cartridges, while the detection was performed by gas chromatography coupled with mass spectrometry. Fermentative and varietal compounds were detected, observing similar profiles for both wines. The former compounds showed an increasing trend during the fermentation process, while the latter showed an opposite trend. In particular, the decrease of glycosylated terpenoids during the fermentation does not entail a corresponding increase of free fraction2. These compounds can be converted into other different, or absorbed onto yeast cell wall, or else stripped away due to gas development. Free and glycosylated varietal component was characterized by a prevalence of diol 1, diol 2, geraniol and its derivatives. These compounds make different the aroma profiles of Malvasia aromatica wines from Muscat white ones. In fact, the latter are characterized by a prevalence of linalool and its derivatives. Considerable free and bound contents of citronellol were also detected as well as linalool and its derivatives. In addition, the presence of other free compounds such as C13-norisoprenoids and benzenoids was observed. The main identified fermentative compounds were higher alcohols and their acetates as well as medium-chain fatty acids and their corresponding ethyl esters. Knowledge acquired through this study are useful in order to characterize the wines obtained from Malvasia aromatica di Candia and set up variety-oriented wine making protocols.


2015 - Aromatic profile of white sweet semi-sparkling wine from Malvasia di Candia aromatica grapes [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Vasile Simone, Giuseppe; Cerretti, Elisa; Antonelli, Andrea
abstract

Malvasia di Candia aromatica is an aromatic white grape (Vitis vinifera L.) cultivar that grows in the Emilia-Romagna and Lombardy regions and is used for manufacturing sweet and dry white wines. A study of the gas chromatography analysis of the aromatic profile was carried out during the winemaking process for the production of a sweet semi-sparkling wine. At the end of the monitoring period, free monoterpenic and fermentative compounds characterised the aromatic profile of the wine. Linalool and nerol had a similar concentration, while the main fermentative compounds were the isoamyl alcohols, 2-phenylethanol, medium-chain fatty acids and their corresponding ethyl esters, and isoamyl acetate. All these compounds showed increasing trends during the fermentation process. The amount of linalool at the end of the monitoring period exceeded the threshold of perception, hence contributing to the floral scent of the wine. The higher alcohols (concentration up to 200 mg/L) and their esters also made a pleasant contribution to the aroma definition. Finally, the low temperature of fermentation helped to preserve the varietal aroma and enhanced the production of fermentative compounds, with a corresponding restraint of higher alcohols. This work is a first approach to a study of the sweet semi-sparkling wine (vino frizzante) obtained from Malvasia di Candia aromatica grapes. A more detailed investigation is required to understand how to improve the varietal and fermentative aromas of the wine.


2015 - Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples [Articolo su rivista]
Musetti, Alessandro; Tagliazucchi, Davide; Montevecchi, Giuseppe; Verzelloni, Elena; Antonelli, Andrea; Fava, Patrizia
abstract

Enzymatic browning is the main cause of quality loss in minimally processed fresh-cut apples and this study was aimed to control it by evaluating the use of a treatment with α-lipoic acid and ascorbic acid on Golden Delicious apples. Also hexanal, an effective natural enhancer of apple odor, was added to the treatment.At the end of the preservation period, colorimetric analysis demonstrated that α-lipoic acid exerts an anti-browning effect comparable with that of ascorbic acid about 60 times more concentrated and, moreover, chemical assays demonstrated its synergistic interaction with this substance. The application of the “anti-browning mix” does not substantially change the volatile profile of the apple slices while the addition of hexanal (0.076 mmol per liter of air) improves it primarily with an increased production of hexyl acetate (about 86% of the average aromatic component), without modifying the fruit respiration.Practical ApplicationsThe combined treatment has proved to be useful to preserve and improve Golden Delicious apples quality over the span of 8 days (1 day more than the average shelf life recommended by many producers for this kind of product).The presence of hexanal makes the treatment very interesting in the context of minimally processed fruit, where apples are used in an early stage of ripening that best tolerates the processing chain but that is characterized by a low volatile biosynthesis.Moreover, the presence of α-lipoic acid gives to the fruit the connotation of “nutraceutical food.”


2015 - Development of a method for acrylamide determination in dried fruits and edible seeds available on the Italian market [Poster]
Montevecchi, Giuseppe; DE PAOLA, ELEONORA LAURA; VASILE SIMONE, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
abstract

Acrylamide is a process contaminant due to thermal processing and absent in raw food (1). It is carcinogenic and neurotoxic and its level in food arouses great concern (2), although it still does not exist a legal limit for its concentration in foodstuffs. However, European Union recently fixed a recommended level of 1000 μg kg-1 for potato chips. This work focuses on the development of extraction and analytical method for acrylamide determination in dried fruits and based edible seeds using a QuEChERS approach. Sixty-eight samples of packed dried fruits (dried prunes and raisins) and edible seeds (almonds, hazelnuts, peanuts, pine nuts, pistachios, and walnuts) were purchased on the Italian market. After grinding, an aliquot of each sample was suspended in water and acetonitrile and then added of the content of a QuEChERS pouch (MgSO4 4.0 g + NaCl 0.5 g) in order to achieve the separation of water from acetontrile and to induce the migration of acrylamide into the acetonitrile phase. The suspension was vigorously shacked and centrifuged. The upper organic phase was transferred and dried by a gentle nitrogen stream and redissolved in water before analysis. The acrylamide determination was carried out by liquid chromatography coupled with mass spectrometry using a RP-HPLC-ESI-MS-Triple Quadrupole (TQ) equipment. Linearity, sensitivity, matrix effect, accuracy, and precision of the method were studied, also using food matrix reference materials. Then, the method was applied to samples. Results showed that only dried prunes (from 14.7 to 124.3 μg/kg) and peanuts (from 10.0 to 42.9 μg/kg) were appreciably contaminated with acrylamide, as a result of the processing techniques. Prunes are not subjected to high temperature during drying (70-80 °C) but the exposure time is quite long (24-36 h), while peanuts undergo the roasting process (160-180 °C; 25-30 min). These conditions are both critical and they promote the formation of acrylamide. All the other samples showed values below the limit of detection or the limit of quantification. The relative standard deviations, accuracy and good LOD and LOQ show that QuEChERS associated to LC-MS-TQ could be considered a good approach for acrylamide determination in dried fruits and based edible seeds, and it is promising also for other food matrices.


2015 - Study of aroma profile in Malvasia di Candia Aromatica [Poster]
Masino, Francesca; Antonelli, Andrea; VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; DURAN GUERRERO, Enrique; García Barroso, Carmelo; Bignami, Cristina
abstract

Malvasia di Candia aromatica is a grapevine (Vitis vinifera L.) cultivar (cv.) that produces aromatic white grape, cultivated in the Emilia Romagna provinces of Reggio Emilia, Parma, and Piacenza, while in Lombardy it is cultivated in the area of Oltrepò Pavese. This cv. is an aromatic cultivar used to produce semi-sparkling, semi-dry or sweet wines and, more recently, still, dry or passito wines. For this reason, Malvasia di Candia aromatica was studied under different aspects. In particular, some studies were carried out on the aromatic compounds that influence the sensory quality of products obtained from this grape. In different studies, aromatic profile of this cv. was widely studied in relation to cultivation techniques, terroir, as well as to winemaking techniques. This study aimed at evaluating different accessions of Malvasia di Candia aromatica in relationship to different altitudes where the grapevines are grown. The method included the extraction of the volatile aromatic fractions, both free and glycosylated, by solid phase extraction (SPE) onto C18-endcapped cartridges and by stir bar sorptive extraction (SBSE). Separation and quantification of volatiles were carried out by gas chromatography coupled with mass spectrometry (GC-MS) analysis. Seven different Malvasia di Candia aromatica accessions, and one Malvasia aromatica di Parma coming from different local vineyards were collected inside the area around Reggio Emilia at three different altitudes. The samples show a high concentration of free aroma compounds as well as glycosylated ones that represent a reserve of grape flavor, therefore the latter are generally more abundant than the former. Terpenoids, C13-norisoprenoids, and benzenoids, are the main classes of aroma compounds identified in Malvasia grapes. Terpenoid profile is particularly rich and varied, being the geraniol the compound with the highest concentration. The difference found among samples collected at different altitudes show how this factor can influence the aroma profile.


2015 - Valutazione di composti aromatici in vini ottenuti utilizzando differenti ceppi di lieviti Saccharomyces [Poster]
Montevecchi, Giuseppe; Antonelli, Andrea; Amaretti, Alberto; VASILE SIMONE, Giuseppe; Masino, Francesca
abstract

The aromatic quality of wines depends on several factors. Some are intrinsic factors of the grape variety, others are linked to conditions such as climate and terroir, as well as the technological process of production. In this context, the yeasts have considerable importance. In oenology, there is a growing interest for the study of new yeast strains characterized by a good fermentative capacity and a favorable contribute to the sensory quality of wine. In this study, we compared six different Saccharomyces strains (3 S. cerevisiae e 3 S. bayanus), focusing on the fermentation performance and production of volatiles in white neutral wine from Trebbiano grapes. It is included in the study a new strain (ECA5TM) to deepen its fermentation ability and metabolite production in order to evaluate its possible employment in winemaking. A total of 39 compounds were quantified by gas chromatography (alcohols, higher alcohols, C6-alcohols, higher alcohol acetates, esters, fatty acids and terpenic compounds) in the wines obtained by fermentation with different yeats strains. The obtained results show that the tested strains are very similar regarding production of ethanol, glycerol, and aromatic compounds. However, ECA5TM strain showed a lower fermenting power, even though the ethanol content (% v/v) in the wine was similar to the others strains. Moreover, ECA5TM, as well as Lavlin 71B, positively influenced the aromatic profile, showing a higher content of some volatiles.


2014 - A SURVEY ABOUT ACRYLAMIDE IN DRIED FRUITS COLLECTED ON ITALIAN MARKET [Poster]
DE PAOLA, ELEONORA LAURA; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; Masino, Francesca; Garbini, Davide; Barbanera, Martino; Antonelli, Andrea
abstract

As acrylamide is considered a carcinogen and neurotoxic, its level in food raises great concern although it still does not exist a legal limit for its concentration in foodstuffs. Acrylamide is a process contaminant, absent in raw foods and only formed during thermal processing due to Maillard reaction among reducing sugars (glucose, fructose) and L-asparagine (Mottram et al., 2002; Stadler et al., 2002). This work focuses on the development of a method for acrylamide determination in dried fruits based on a QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) approach for sample preparation (Schenck et al., 2004) and HPLC-ESI-MS-Triple Quadrupole for sample analysis. MATERIALS


2014 - Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico [Poster]
Antonelli, Andrea; Bignami, Cristina; Imazio, Serena Anna; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe
abstract

Caratterizzazione e valutazione di vitigni tradizionali emiliani: analisi dei profili antocianico ed aromatico


2014 - IMPACT OF GENDER IN NEPHRON-SPARING SURGERY: COMPARISON OF PERIOPERATIVE AND PATHOLOGICAL OUTCOMES FROM THE DEFINITIVE RESULTS OF RECORD1 PROJECT [Abstract in Rivista]
Mari, A.; Villari, D.; Sessa, F.; Antonelli, A.; Bertolo, R.; Bianchi, G.; Bigazzi, B.; Longo, N.; Martorana, G.; Mirone, V.; Morgia, G.; Porpiglia, F.; Rocco, B.; Rovereto, B.; Schiavina, R.; Simeone, C.; Sodano, M.; Volpe, A.; Novara, G.; Serni, S.; Carini, M.; Minervini, A.
abstract

IMPACT OF GENDER IN NEPHRON-SPARING SURGERY: COMPARISON OF PERIOPERATIVE AND PATHOLOGICAL OUTCOMES FROM THE DEFINITIVE RESULTS OF RECORD1 PROJECT


2014 - Pescabivona: caratterizzazione e specificità dei frutti nell’ambito del regime di qualità IGP [Articolo su rivista]
VASILE SIMONE, Giuseppe; Montevecchi, Giuseppe; Masino, Francesca; Mallano, M. G.; Bignami, Cristina; Antonelli, Andrea
abstract

Pescabivona [Prunus persica (L.) Batsch] è una denominazione che raggruppa quattro ecotipi di pesche a polpa bianca autoctoni della zona centro-occidentale della Sicilia. Campioni dei quattro ecotipi di Pescabivona (Murtiddara, Bianca, Agostina e Settembrina) sono stati campionati a tre diverse altitudini durante tutta la stagione di raccolta da metà giugno a fine settembre. I quattro ecotipi sono stati caratterizzati mediante analisi chimiche e chimico-fisiche per determinare colore, peso, contenuto di solidi solubili, pH, acidità titolabile, acidi organici, zuccheri, sostanze aromatiche e fenoliche, capacità antiossidante e consistenza della polpa. Un panel di giudici addestrato ha, inoltre, tracciato il profilo sensoriale dei quattro ecotipi. I risultati sono stati impiegati nell’istanza di riconoscimento dell’Indicazione geografica protetta (IGP) che, ad oggi, ha ottenuto il parere favorevole dal Ministero delle Politiche Agricole Alimentari e Forestali e della Commissione Europea. Le elaborazioni statistiche dei dati hanno fatto emergere un quadro di sostanziale omogeneità di composizione dei quattro ecotipi alle diverse altitudini mettendo in luce un’elevata concentrazione di lattoni, molecole chiave per le definizione dell’aroma. Il confronto dei quattro ecotipi di Pescabivona e le principali pesche a polpa bianca diffuse sul mercato ha mostrato un altro carattere peculiare: l’elevata consistenza della polpa specie per gli ecotipi tardivi (Agostina e Settembrina) anche a livelli di maturazione di consumo caratterizzati da un equilibrato valore del rapporto zuccheri/ acidi. In periodi dell’anno dove per le pesche, generalmente, si abbassa il livello qualitativo, diventa non comune la possibilità di gustare frutti consistenti a maturazione fisiologica e con profilo sensoriale apprezzabile


2014 - Studio dei profili delle sostanze aromatiche glicosilate di vitigni (Vitis vinifera L) autoctoni dell’Emilia Romagna [Relazione in Atti di Convegno]
VASILE SIMONE, Giuseppe; Imazio, Serena Anna; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; Antonelli, Andrea; Bignami, Cristina
abstract

Research on the glycosylated fraction of volatiles aims to investigate the mostly unexpressed aromatic potential of a grapevine. This reservoir of aromatic molecules is partially released during the production and aging of the wine and targeted technological interventions would allow the enhancement of the non aromatic grapevines. The analysis of eleven cultivars and accessions grown in Reggio Emilia highlighted that, apart from Malvasia di Candia aromatica, already studied for its rich component of monoterpenic compounds, Trebbiano di Spagna showed, as well, a very interesting profile with the presence of high concentrations of some monoterpenic alcohols. The other cvs showed a higher homogeneity of composition and a general lack of flavor with a few exceptions.


2014 - Studio delle sostanze polifenoliche per la valorizzazione di vitigni autoctoni (Vitis vinifera L) dell’Emilia Romagna [Relazione in Atti di Convegno]
Matrella, Valentina; Masino, Francesca; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; Antonelli, Andrea; Bignami, Cristina
abstract

The study of polyphenolic substances plays a primary role in winemaking, particularly in defining the sensory properties of the wine and the chemical and physical processes that occur during wine aging. The anthocyanin composition of red grapes is also a phenotypic trait distinctive of the individual cultivar and its determination can be used as a marker for the evaluation of grapes authenticity and of wine adulteration. This study was a first approach to the characterization of the anthocyanin composition of 27 accessions of Emilia Romagna (Northern Italy), highlighting a variability that could contribute to enhance wines and identify potential food fraud.


2014 - Study of anthocyanin profile for valorization of autochthonous grapevine (Vitis vinifera L.) cultivars of the Emilia Romagna region [Capitolo/Saggio]
Montevecchi, Giuseppe; Simone Vasile, G; Matrella, Valentina; Masino, Francesca; Imazio, Serena Anna; Antonelli, Andrea; Bignami, Cristina
abstract

Grapevine (Vitis vinifera L.) is a crop of major economical interest in Italy and it is largely grown in the plains and hills of Reggio Emilia and Modena (Emilia Romagna Region, northern Italy). Grapes are mainly used for wine production and table consumption, as well as for other minor processed products. Among these latters, ‘saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The concentration by heating is a process also used for manufacturing fermented products, such as traditional balsamic vinegars and ‘vino cotto’ of the Marche region. The study of polyphenolic substances plays a primary role in oenology, in particular to define the sensory properties of the wine and to deepen the chemical and physical processes that occur during wine aging. In addition, the anthocyanin composition of red grapes is also a phenotypic trait distinctive of the individual grapevine cultivar and its determination can be used as a marker for the evaluation of grape authenticity and wine adulteration. The purpose of this study is the characterization of anthocyanin composition of some grape varieties and accessions of Emilia Romagna (Northern Italy) in order to outline the individual profiles by qualitative and quantitative approach. These data will contribute to the implementation of “Italian Vitis Database” (http://www.vitisdb.it), in a project called “An Italian Vitis database with multidisciplinary approach for exploitation and valorization of the regional genotypes” funded by AGER Agroalimentare e Ricerca.


2013 - Ampelographic and chemical characterization of Reggio Emilia and Modena (Northern Italy) grapes for two traditional seasonings:'saba'and'agresto' [Articolo su rivista]
G., Vasile Simone; Montevecchi, Giuseppe; Masino, Francesca; Matrella, Valentina; Imazio, Serena Anna; Antonelli, Andrea; Bignami, Cristina
abstract

BACKGROUND: ‘Saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino andUva Tosca) andwhite-skinned (Lugliatica, Spergola, Trebbianodi Spagna and Trebbiano modenese) cultivars used for ‘saba’ and ‘agresto’ production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile. RESULTS: The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and their ampelographic description were one of themain achievements of this work. CONCLUSION: The use of red grapes to obtain ‘saba’ seems more rational for the presence of higher amounts of antioxidant substances. Ancellotta showed several factors interesting for ‘saba’ production, such as the very high anthocyanin content, including anthocyanin antioxidants. A more detailed investigation on ‘agresto’ technology is required. c 2013 Society of Chemical Industry


2013 - Caratterizzazione sensoriale di Pescabivona e correlazione con i parametri compositivi [Relazione in Atti di Convegno]
Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; M. G., Mellano; Masino, Francesca; Antonelli, Andrea
abstract

Pescabivona è il nome di una popolazione autoctona di pesche [Prunus persica (L.) Batch] della zona centro-occidentale della Sicilia, che riunisce quattro ecotipi. Questo studio rappresenta un approccio ad una complessiva valutazione sensoriale e compositiva dei frutti. I dati dei profili sensoriali degli ecotipi sono stati messi in relazione a quelli ottenuti mediante determinazioni fisiche e chimiche, quali: colore, peso, consistenza della polpa, pH, °Brix, acidità titolabile (AT), rapporto °Brix/AT, acidi organici, zuccheri, componente aromatica (lattoni), flavan-3-oli, acidi idrossicinnamici e capacità antiossidante. L’analisi sensoriale è stata eseguita dal panel dell’Organizzazione Nazionale Assaggiatori di Frutta (O.N.A.Frut.) che ha eseguito i test mediante schede di tipo quantitativo descrittivo con scale lineari, continue, parzialmente strutturate, ad intervalli da 0 a 10. I risultati hanno evidenziato un elevato standard qualitativo per tutti gli ecotipi, mostrando alcune differenze nell’intensità dell’aroma. Quest’ultimo descrittore insieme alla dolcezza risultavano altamente correlati con la gradevolezza generale. L’analisi delle componenti principali (PCA) non discriminava in maniera netta i differenti profili sensoriali, supportando le argomentazioni sull’origine comune, già messe in luce con la caratterizzazione chimica. Interessanti sono state, infine, le correlazioni tra i dati sensoriali e i dati strumentali. La gradevolezza generale era altamente correlata con i principali indici colorimetrici e chimici della maturazione e con la consistenza della polpa. L’elevata consistenza della polpa associata ad una “maturazione di consumo” del frutto, oltre a permettere una buona gestione del prodotto in fase post-raccolta, garantisce un elevato standard qualitativo sensoriale. I dati ottenuti concorrono a definire un profilo completo dei frutti dimostrando un’omogeneità nell’identità sensoriale degli ecotipi ed evidenziando caratteri di distinzione rispetto alle più diffuse cultivar di pesco a polpa bianca. Il buon accordo tra la valutazione sensoriale e compositiva ha reso l’analisi sensoriale uno strumento fondamentale per la valutazione della qualità degli ecotipi di Pescabivona.


2013 - Fruit sensory characterization of four Pescabivona, white-fleshed peach [Prunus persica (L.) Batsch], landraces and correlation with physical and chemical parameters. [Articolo su rivista]
Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; M. G., Mellano; Masino, Francesca; Antonelli, Andrea
abstract

Pescabivona is the name of an autochthonous peach [Prunus persica (L.) Batch] population of the central west of Sicily. In a previous work, this fruit was submitted to chemical analysis, while in this paper, sensory evaluation is considered. Materials and methods. Samples of four Pescabivona landraces were harvested throughout the harvest season. A trained panel outlined the sensory profiles and the data were processed by ANOVA and Principal Component Analysis (PCA). A correlation between sensory analysis and instrumental data was finally carried out. Results and discussion. The results demonstrated a high standard of quality for the four landraces studied, with some differences in aroma intensity and in some other parameters, with sweetness and aroma being highly correlated with overall liking. PCA did not clearly separate the different landraces as they have the same origin. Some correlations between sensory analysis and instrumental data were verified. The sensory liking was correlated with the main ripeness parameters, as well as with the pulp firmness. Conclusion. The data obtained contribute to outlining a complete fruit profile for product comparison and shelf-life monitoring. As previously verified for chemical parameters, the sensory evaluation indicates a substantialsimilarity among the landraces. The good agreement between sensory evaluation and composition makes sensory analysis a precious tool to assess quality of Pescabivona landraces.


2013 - Single step extraction and derivatization of meat lipids for fatty acid Ultra Fast GC analysis. [Articolo su rivista]
A., Ficarra; DE PAOLA, ELEONORA LAURA; LO FIEGO, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea
abstract

Two different methods for direct fat extraction of meat and fatty acid transesterification have been tested. Freeze-drying (FD) of the meat sample, with or without a previous enzymatic digestion, followed by a base-catalyzed transmethylation (KOH/MeOH) was carried out. Both methods were compared with the standard Folch (FOL) procedure of fat extraction followed by the same transmethylation. The fatty acids composition was determined by Ultra Fast GC. FD showed absolute quantities comparable with data obtained from fatty acid methyl ester (FAME) analysis starting from lipids obtained with the FOL procedure. In addition, FD allows a lower solvent disposal plus a considerable time saving.


2013 - Valutazione sensoriale di birre ottenute con ceppi di lievito diversi: un caso studio [Relazione in Atti di Convegno]
Masino, Francesca; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe; Antonelli, Andrea
abstract

La birra è una delle più diffuse e antiche bevande alcoliche al mondo. La Repubblica Ceca detiene il record mondiale di consumo annuo seguita da Germania, Austria e Irlanda. L’Italia registra un consumo di birra in rapida crescita, prevalentemente tra i giovani. Va sottolineato che il consumatore italiano tipico predilige ancora la qualità della bevanda piuttosto che la quantità e, sebbene il prezzo, in linea generale, sia un fattore molto importante, i consumatori attenti sono molto sensibili al processo di produzione, al marchio e, non ultime, alle proprietà sensoriali. L’obiettivo del lavoro è stato valutare il profilo sensoriale di un prodotto ottenuto secondo un processo di produzione standard e utilizzando tre ceppi di lievito diversi, un ceppo Saccharomyces comunemente usato nel processo di birrificazione, e due ibridi ottenuti dall’incrocio tra ceppi Saccharomyces cerevisiae × Saccharomyces bayanus. A tale scopo, nel corso della fase di addestramento, otto giudici su dodici sono stati scelti e 16 attributi sensoriali sono stati selezionati (4, 2 e 10 attributi sensoriali visivi, olfattivi e gustativi, rispettivamente). L’analisi della varianza (ANOVA a due vie) con interazione ha permesso di evidenziare che i prodotti studiati si differenziano statisticamente per le caratteristiche sensoriali legate alla schiuma, oltre che per alcune caratteristiche gustative e olfattive (dolcezza, amarezza, aroma di cotto, corpo e frizzantezza, nota aromatica). I risultati ottenuti sono stati anche confermati dalla PCA (Principal Component Analysis), la quale ha permesso di separare i campioni in differenti cluster nello spazio definito dalle prime due componenti principali. Sulla base dei risultati conseguiti, l’approccio sensoriale ha consentito di tracciare un adeguato profilo per ciascun campione di birra, evidenziando le differenze esistenti tra i campioni e dimostrando l’importanza di alcune scelte tecnologiche sulla qualità sensoriale dei prodotti.


2012 - Aglio al posto degli antibitici. Animali più pesanti e più sani. [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Volpelli, Luisa Antonella; P., Balzarini; Antonelli, Andrea
abstract

L’utilizzo di derivati dell’aglio (Allium sativum L.) come additivo dei mangimi ha fornito riscontri positivi su animali da allevamento e prodotti derivati, rappresentando una valida alternativa all’utilizzo di farmaci quali gli antibiotici. La somministrazione di prodotti ad attività farmacologica viene spesso illecitamente praticata nell’alimentazione degli animali da reddito, per stimolarne le prestazione produttive. L’uso frequente e incontrollato di antibiotici causa – com’è noto – lo sviluppo di resistenza da parte di numerosi microrganismi. L’aglio, invece, non è stato messo in relazione a fenomeni di resistenza e di perdita di efficacia; al contrario numerosi studi pubblicati su riviste scientifiche internazionali ne hanno sottolineato gli effetti positivi sulle prestazioni dell’animale, ivi compresa la crescita.


2012 - Ampelographic and chemical characterization of local grapes for ‘saba’ and ‘agresto’ in Reggio Emilia and Modena (Northern Italy) [Poster]
Bignami, Cristina; Antonelli, Andrea; Imazio, Serena Anna; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; VASILE SIMONE, Giuseppe
abstract

BACKGROUND ‘Saba’ and ‘agresto’ are traditional Italian products both based on unfermented grape juices that are concentrated by heating. The former is obtained from ripe grapes and the latter from unripe grapes. In this work, we have characterized the main red-skinned (Ancellotta, Fortana, Lambrusco di Sorbara, Lambrusco grasparossa, Lambrusco salamino and Uva Tosca) and white-skinned (Lugliatica, Spergola, Trebbiano di Spagna and Trebbiano modenese) cultivars used for ‘saba’ and ‘agresto’ production, focusing on the variability expressed by ampelographic traits, physical and chemical parameters and anthocyanin profile. RESULTS The cultivars examined were effectively discriminated on the basis of their different composition profile by analysis of variance and principal component analysis. In particular, a peculiar anthocyanin profile was traced by absolute and relative values for each cultivar. The identification of the main anthocyanins of some local cultivars, their chemical characterization and their ampelographic description were one of the main achievements of this work. CONCLUSION The use of red grapes to obtain ‘saba’ seems more rational for the presence of higher amounts of antioxidant substances. Ancellotta showed several factors interesting for ‘saba’ production, such as the very high anthocyanin content, including anthocyanin antioxidants. A more detailed investigation on ‘agresto’ technology is required.


2012 - Chemometric discrimination of Philippine Civet Coffee using Electronic Nose and Gas Chromatography Mass Spectrometry [Poster]
Ongo, Emelda; Falasconi, Matteo; Sberveglieri, Giorgio; Antonelli, Andrea; Montevecchi, Giuseppe; Sberveglieri, Veronica; Concina, Isabella; Sevilla III, Fortunato
abstract

This study presents a practical and promising approach to profile the headspace aroma attributes of Philippine civet coffee using electronic nose (E-nose) and gas chromatography mass spectrometry (GCMS). Chemometric pattern method was applied to enhance the discrimination of civet coffee against its control coffee beans (not eaten by civet animal). E-nose analysis revealed that aroma characteristic is one of the most important quality indicators of civet coffee. The result was supported by GCMS analysis. The chromatographic fingerprints indicated that civet coffee differed with their control beans in terms of composition and concentration of individual volatile constituents. Chemometric discrimination of E-nose and GCMS data demonstrated a clearly separated civet from their control coffees indicating that cultivar and geographic origins dictate the aroma and volatiles variations in coffee.


2012 - Glutamic Acid in Food and its Thermal Degradation in Acidic Medium [Capitolo/Saggio]
Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea
abstract

Glutamic acid is an amino acid naturally occurring in many foods and it is responsible for umami taste. For this reason, it has been widely used as a food additive and flavor enhancer as monosodium glutamate. Glutamic acid is stable under standard conditions. However, high temperature or extreme pH conditions may induce racemization. In addition, it is a good substrate for non-enzymic browning reactions (Maillard reaction).A case study of the glutamic acid thermal degradation at acidic pH was carried out. Different grape musts were subjected to heating at 90 °C for 30 h by means of a lab-scale equipment emulating a real process. Model solutions were utilized to gain a deeper comprehension of this phenomenon and to explain the glutamic acid degradation pattern. Results showed that glutamic acid underwent degradation during grape must cooking, following the same trend observed in the model solutions. The amino acid was almost linearly reduced throughout all the cooking procedure yielding pyroglutamic acid as the main product of degradation.


2012 - INDAGINE CHIMICO FISICA DELL’UVA PER LA VALORIZZAZIONE E CONSERVAZIONE DEI VITIGNI AUTOCTONI DELL'EMILIA ROMAGNA [Poster]
Masino, Francesca; Antonelli, Andrea; Imazio, Serena Anna; Matrella, Valentina; Montevecchi, Giuseppe; Sgarbi, Elisabetta; G., Vasile; Bignami, Cristina
abstract

L’Italia può vantare una delle realtà più importanti nel panorama viticolo mondiale sia in termini di superfici che di vino prodotto, con un patrimonio vitivinicolo notevolmente complesso. Delle varietà identificate, oltre un centinaio sono autoctone di consolidata tradizione, già iscritte al registro nazionale delle varietà, e ad esse sono legate le più importanti denominazioni di origine. Ogni anno l’elenco di queste cultivar è destinato ad aumentare anche grazie al contributo della ricerca scientifica che ne svela di nuove. Ad arricchire, il già vasto patrimonio viticolo italiano, contribuiscono anche vitigni identificati, raccolti e presenti in collezioni, ma non adeguatamente descritti a cui se ne aggiungono altri presenti in vigneti in stato di abbandono e, pertanto, a rischio di scomparsa. In questo scenario, l’Emilia Romagna occupa un posto di rilievo contando molte varietà autoctone ed alloctone. A considerazione di quanto appena detto e a tutela del vasto patrimonio viticolo in Italia e, in particolar modo, in Emilia Romagna si rende utile, e alla stessa maniera necessario, lo sviluppo di un percorso di ricerca finalizzato ad approfondire le conoscenze dei vitigni mediante una approfondita caratterizzazione morfologica, fenologica, metabolica, bio-molecolare e tecnologica dei vitigni delle regioni Emilia Romagna. In questo contesto, il progetto di ricerca avviato è finalizzato alla realizzazione di uno screening della biodiversità viticola emiliana e alla sua valorizzazione tramite la caratterizzazione dei parametri chimici delle uve al fine di produrre vini di qualità elevata. La conoscenza delle caratteristiche sensoriali e delle possibilità di un loro miglioramento e la valorizzazione delle proprietà nutraceutiche, oltre ad esser valori positivi di per loro, possono contribuire alla valorizzazione dei vitigni in oggetto, fornendo un contributo sostanziale alla tutela della biodiversità viticola locale. Il lavoro di ricerca, tuttora in corso, prende in esame oltre cinquanta varietà locali delle province di Reggio Emilia e Modena, la cui autoctonia viene saggiata tramite caratterizzazioni ampelografiche e ampelometriche e tramite fingerprint molecolare (analisi di 9 loci microssatellite) e completata tramite lo studio del profilo polifenolico ed aromatico e la descrizione delle prestazioni viticolturali e di composizione dell’acino. La prima parte della ricerca si è focalizzata sull’osservazione dei principali descrittori di acino e grappolo e sull’analisi chimico-fisica dell’uva per fornire le informazioni essenziali alla determinazione delle potenzialità di vinificazione delle varietà e dei fattori che possono influenzare e condizionare il processo di vinificazione. I risultati evidenziano differenze tra i vitigni studiati per caratteri morfologici e profilo chimico – fisico, consentendo di implementare le conoscenze dei vitigni autoctoni emiliani. La ricerca sottolinea inoltre la necessità di tutelare le risorse genetiche analizzate non solo come patrimonio culturale caratterizzante il territorio di provenienza e origine, ma anche per il valore salutistico dei prodotti ottenibili (non solo vino, ma anche succhi) ed estraibili e delle qualità enologiche tali da incentivarne la coltivazione allontanando il rischio di erosione e scomparsa.


2012 - Indagine chimico fisica dell’uva per la valorizzazione dei vitigni autoctoni dell’Emilia Romagna [Relazione in Atti di Convegno]
Masino, Francesca; Antonelli, Andrea; Imazio, Serena Anna; Matrella, Valentina; Montevecchi, Giuseppe; Sgarbi, Elisabetta; VASILE SIMONE, Giuseppe; Bignami, Cristina
abstract

Nell’ambito di un ampio progetto per la salvaguardia e la valorizzazione della biodiversità della vite (AGER n. 2010-2014), è in corso uno studio per approfondire le conoscenze chimiche e chimico-fisiche di vitigni autoctoni dell’Emilia Romagna. Il progetto si propone di attuare un’approfondita caratterizzazione genetica e fenotipica dei vitigni in questione. In particolare, in questo lavoro sono state valutate venti cultivar (cv) di uve a bacca rossa attraverso descrittori ampelografici, parametri chimico-fisici (°Brix, pH e acidità titolabile), contenuto totale di flavonoidi e antociani e contenuto percentuale delle principali antocianine. L’analisi della varianza ha permesso di evidenziare differenze significative tra le differenti cv per tutti i parametri valutati. L’analisi delle componenti principali si è rivelata un utile strumento per caratterizzare le cv sulla base del contenuto percentuale delle singole antocianine, evidenziando profili peculiari come nel caso di Lambrusco oliva, Lambrusco a foglia frastagliata e Lambrusco Barghi. Sono stati individuati, inoltre, alcuni cluster che racchiudono cv con profili antocianici similari.


2012 - Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch] [Articolo su rivista]
Montevecchi, Giuseppe; G., Vasile Simone; Masino, Francesca; Bignami, Cristina; Antonelli, Andrea
abstract

Pescabivona is an autochthonous white flesh peach cultivar population from Sicily. The composition of four Pescabivona peach landraces (Murtiddara, Bianca, Agostina, and Settembrina)at three different growing altitudes was studied. Color, color distance, weight, pulp firmness, pH, soluble solid content (SSC), titratable acidity (TA), SSC/TA ratio, organic acids, sugars, phenolics, antioxidant capacity, and lactone compounds were determined.In general for the analyzed parameters, univariate statistical analysis highlighted only a few significant differences among the landraces and the altitudes, thus demonstrating a generalhomogeneity of this local cultivar population. Principal component analysis, as well, did not show a clear separation among the different landraces, in particular for Bianca, Agostina, and Settembrina.The physico-chemical analysis showed high pulp firmness, high lactone content, and a balanced SSC/TA ratio. Moreover, even if the pulp firmness values were quite high for Agostina andSettembrina, sugar and acid content were typical of fresh-market quality peaches.


2011 - Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography-Mass Spectrometry and Electronic Nose. [Relazione in Atti di Convegno]
E., Ongo; F., Sevilla III; Antonelli, Andrea; G., Sberveglieri; Montevecchi, Giuseppe; Sberveglieri, Veronica; DE PAOLA, ELEONORA LAURA; I., Concina; M., Falasconi
abstract

Civet coffee is recognized as the most expensive and best coffee in the world due to its unique aroma and taste. It is made from coffee cherries, which have been passed through the digestive tract of the civet cat (Paradoxurus hermaphroditus). In the Philippines, civet coffee, also called as “coffee gold”, is an economically important indigenous export product. In order to safeguard its product integrity and uphold its strong market value, quality authentication is important. At present, there is no internationally accepted method of verifying whether a bean is an authentic civet coffee. This study intends to identify and establish the headspace qualitative profile of Philippine civet coffee using electronic nose (E-nose) and gas chromatography coupled with mass spectrometry (GC-MS). Results revealed that E-nose successfully discriminated civet coffees from their control beans. Principal component analysis (PCA) exhibited a clearly separated civet coffees from their control beans. The findings were supported by GC-MS analysis.The chromatographic fingerprints indicated that civet coffees differed with their control beans in terms of composition and concentration of individual volatile constituents. The study showed that aroma characteristic is one of the most important quality indicators of civet coffee. Accordingly, E-nose presented a practical and promising approach for quality authentication of civet coffee.


2011 - Headspace Analysis of Philippine Civet Coffee Beans Using Gas Chromatography‐Mass Spectrometry and Electronic Nose [Relazione in Atti di Convegno]
E., Ongo; F., Sevilla III; Antonelli, Andrea; G., Sberveglieri; Montevecchi, Giuseppe; Sberveglieri, Veronica; DE PAOLA, ELEONORA LAURA; I., Concina; M., Falasconi
abstract

Civet coffee, the most expensive and best coffee in the world, is an economically important export product of the Philippines. With a growing threat of food adulteration and counterfeiting, a need for quality authentication is essential to protect the integrity and strong market value of Philippine civet coffee. At present, there is no internationally accepted method of verifying whether a bean is an authentic civet coffee. This study presented a practical and promising approach to identify and establish the headspace qualitative profile of Philippine civet coffee using electronic nose (E‐nose) and gas chromatography‐mass spectrometry (GC‐MS). E‐nose analysis revealed that aroma characteristic is one of the most important quality indicators of civet coffee. The findings were supported by GC‐MS analysis. Principal component analysis (PCA) exhibited a clearly separated civet coffees from their control beans. The chromatographic fingerprints indicated that civet coffees differed with their control beans in terms of composition and concentration of individual volatile constituents.


2011 - Prediction of compositional and sensory characteristics using RGB digital images and multivariate calibration techniques [Articolo su rivista]
Foca, Giorgia; Masino, Francesca; Antonelli, Andrea; Ulrici, Alessandro
abstract

In the present paper, the possibility to use the information contained in RGB digital images to gain a fast and inexpensive quantification of colour-related properties of food is explored. To this aim, we present an approach which consists, as first step, in condensing the colour related information contained in RGB digital images of the analysed samples in one-dimensional signals, named colourgrams. These signals are then used as descriptor variables in multivariate calibration models. The feasibility of this approach has been tested using as a benchmark a series of samples of pesto sauce, whose RGB images have been used to predict both visual attributes defined by a panel test and the content of various pigments (chlorophylls a and b, pheophytins a and b, b-carotene and lutein).The possibility to predict correctly the values of some of the studied parameters suggests the feasibility of this approach for fast monitoring of the main aspect-related properties of a food matrix. The values of the squared correlation coefficient computed in prediction on a test set (R2Pred) for green and yellow hues were greater than 0.75, while R2Pred values greater than 0.85 were obtained for the prediction of total chlorophylls content and of chlorophylls/pheophytins ratio. The great flexibility of this blind analysis method for the quantitative evaluation of colour related features of matrices with an inhomogeneous aspect suggests that it is possible to implement automated, objective, and transferable systems for fast monitoring of raw materials, different stages of the manufacture and end products, not necessarily for the food industry only.


2011 - Pyroglutamic acid development during grape must cooking. [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; Antonelli, Andrea
abstract

A study of the pyroglutamic acid developmentduring must cooking as glutamine and glutamic acid degradationproduct was carried out. Pyroglutamic acid wasdetected in two white musts (Trebbiano toscano andSpergola) and in a red one (Lambrusco) previously cookedby means of a laboratory-scale equipment emulating thereal process. Results showed that pyroglutamic acid sharplyincreased and glutamine quickly disappeared during thefirst stages of the cooking process, while glutamic acid wasalmost linearly reduced throughout all the process. A studycarried out by heating the model solutions of the singleamino acids showed that both of them underwent degradationfollowing the same trend observed in the musts.


2011 - Strategie di studio e conservazione della biodiversità viticola dell’Emilia Romagna e del Lazio [Poster]
Imazio, Serena Anna; Antonelli, Andrea; Barbieri, Cristina; Filippetti, I.; Masino, Francesca; Matrella, Valentina; Montevecchi, Giuseppe; Muganu, M.; Paolocci, M.; Sgarbi, Elisabetta; Bignami, Cristina
abstract

-L’Italia, per la sua particolare collocazione tra Oriente e Occidente e per le radici della sua cultura è il Paese più ricco di variabilità viticola (circa 1/3 di quella presente al mondo) e per questa ragione è quello più minacciato. Attualmente oltre 400 vitigni tradizionali italiani, la cui coltivazione è autorizzata o raccomandata sul territorio nazionale, sono iscritti al catalogo delle varietà. Accanto a questo, già di per se cospicuo, patrimonio si stimano altri 1000 vitigni, raccolti e presenti in collezioni, ma non adeguatamente descritti e 400-500 vitigni ‘relittuali’, la cui rappresentatività è limitata a pochi individui, presenti in vigneti in stato di abbandono e pertanto a rischio di scomparsa. Ciò premesso appare manifesta la necessità di definire protocolli di ricerca-recupero, catalogazione ed infine protezione dell’immenso patrimonio, presente in Italia come in tutte le Regioni Mediterranee che sin dalla preistoria hanno ospitato la nascita e lo sviluppo della viticoltura. L’attività di ricerca, attualmente in corso, si propone di realizzare un’approfondita caratterizzazione morfologica, fenologica, metabolica, bio-molecolare, tecnologica e fisiologica dei vitigni delle regioni Emilia Romagna e Lazio. La completezza di informazioni ottenuta combinando le metodologie ampelografiche ed ampelometriche e estremamente dettagliate e sempre più scevre dalla possibilità di errore umano alle tecnologie basate su marcatori molecolari microsatellite (SSR) e alla caratterizzazione chimica (polifenoli e aromi), permette di catalogare i vitigni realmente autoctoni, e come tali testimoni della cultura locale e della tradizione del nostro ambiente. Consentendo di mantenerne viva la memoria e di permettere, tramite la divulgazione, una conoscenza più capillare di questi tesori, mettendo chiunque sia interessato (addetti ai lavori e non) nella condizione di poter approfondire le sue conoscenze in questo settore; conferendo, così, maggiore dignità ai nostri prodotti e all’ambiente che da sempre li ospita e dalla tutela del quale dipende la loro stessa sopravvivenza.


2010 - Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics. [Articolo su rivista]
Antonelli, Andrea; G., Arfelli; Masino, Francesca; E., Sartini
abstract

An explorative study to verify the applicabilityof reductive winemaking (RW) on two cultivars was carriedout. To this purpose, traditional winemaking (TW) andRW were carried out on a semi-aromatic white grape(Sauvignon blanc) and a white neutral one (Trebbianoromagnolo). All phenolic parameters were higher in RWwines, while other substances such as alcohol, reducingsugars, acids, and volatile acidity acids were less affectedby the different winemaking technique. A deeper yellowcolor (OD 420) was a direct consequence of the higherphenolic content of RW wines, while OD 320 was strictlyrelated to caftaric acid integrity. Analyses showed a modificationof the RW wines, also in the case of a neutralcultivar. Principal component analysis (PCA) was appliedto the data set, and the first two PCs explained almost 85%of the total variability and divided TW and RW wines intwo groups to demonstrate that the effect of winemakingoverwhelmed maturation differences. Panelists preferredRW wines, which were characterized by a richer and moredelicate aroma. The study demonstrated that a carefulexclusion of air combined with an effective oxidationprevention yields to more characterized and pleasant wines.


2010 - Occurrence and evolution of amino acids during grape must cooking [Articolo su rivista]
Montevecchi, Giuseppe; Masino, Francesca; F., Chinnici; Antonelli, Andrea
abstract

A study of the involvement of amino acids and other amino compounds in sugar degradation during mustcooking was pursued. Two white musts (Trebbiano toscano and Spergola) and a red one (Lambrusco)were cooked by means of a lab-scale equipment emulating the real process.Must composition and amino compound concentration were studied in order to understand the modificationsinduced by the heating process.Results showed that amino acids and related compounds tend to decrease at different rates during the30 h of the cooking process. The behaviour of nitrogen compounds was studied by the ratio between initialand final concentrations, and by plotting amino compound concentrations vs. time. In both cases theeffect of concentration was considered to eliminate its influence on discussion.Principal Component Analysis (PCA) clearly showed how time and heating produced similar trendsduring the cooking process of the different musts. The initial differences in composition characterisedthe whole process, and samples of each must were clearly apart from the other ones.


2010 - Studio della composizione antocianica in vitigni reggiani a bacca rossa [Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; E., Majola; Bignami, Cristina; Antonelli, Andrea
abstract

In questo studio è stato valutato il ruolo di alcuni parametri nella caratterizzazione compositiva di uve. I parametri °Brix, acidità titolabile, pH, contenuto totale di antociani, indici colorimetrici (L*, a*, b*, C, H), contenuto dei singoli antociani sono stati determinati in campioni appartenenti a quattro cultivar (cv.) di vitigni autoctoni reggiani a bacca rossa (Lambrusco salamino,Lambrusco Marani, Lambrusco grasparossa, Malbo gentile).L’elaborazione statistica dei dati ha rivelato che alcuni parametri,quali gli indici colorimetrici ed il contenuto di alcuni antociani,consentono la discriminazione dei diversi campioni e l’individuazione di costanti compositive importanti per definire le caratteristiche qualitative del vitigno e del prodotto che ne scaturisce.


2010 - Ultra fast analysis of subcutaneous pork fat [Articolo su rivista]
A., Ficarra; LO FIEGO, Domenico Pietro; Minelli, Giovanna; Antonelli, Andrea
abstract

Narrow-bore GC columns have led to the resolution of complex matrices in a few minutes. To set up amethod able to cope with the velocity of ultra fast gas-chromatographic separation, a comparison amongfour of the most popular lipid transmethylation was applied to pork fat. Different catalysts for transmethylationwere tested (NaOCH3, BF3, H2SO4, and KOH), and were compared for yield and rate of transmethylation,cost, and safety.In all cases, KOH gave the best performance of all the considered parameters. For this reason, it isparticularly suitable when a large number of samples are being analysed. Although it is very effectivein the transesterification of neutral lipids, it does not tolerate water and is unsuitable for free fatty acidderivatization.


2009 - Composition of some commercial grappas (grape marc spirit):the anomalous presence of 1,1-diethoxy-3-methylbutane:a case study [Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; C., Riponi; Antonelli, Andrea
abstract

A GC-MS study of the composition of nine different grappas (Italian grape marc spirit) was carried out.High-weight alcohols showed the greatest variations, while the lower congener concentrations generally were more uniform. Particularly interesting is the presence of 1,1-diethoxy-3-methylbutane (DMB), never detected before in grappa. DMB was present in all samples, ranging from 0.8 up to 30.6 mg L-1. This latter concentration was the highest detected in an alcoholic beverage so far. A discussion on the other volatile congeners was also reported. Principal component analysis was applied to the data and explained[80% of the whole variability. Most grappas are grouped in a single cluster, while the other samples are completely separated. DMB, ethyl acetate, ethyl lactate, and n-butanol are some examples of constituent able to differentiate the tested products.


2008 - A chemometric study of pesto sauce appearance and of its relation to pigment concentration [Articolo su rivista]
Masino, Francesca; Foca, Giorgia; Ulrici, Alessandro; Arru, Laura; Antonelli, Andrea
abstract

Pesto sauce is a typical example of a food matrix in which aspect is of key importance to the final judgment of the consumer, and whose color strongly depends on the production process and on the ingredients. In view of this, the aim of the present work is to evaluate the possibility of quantifying the variability of visual aspect of different brands of pesto sauce, and its relation to the concentration of the main pigments. Sensory evaluation of the appearance of 12 commercial pesto samples was carried out by a panel of 16 assessors who evaluated quantitatively six visual attributes, suitably defined for the description of pesto aspect. A quantitative estimate of the performance of the panel was carried out by means of both univariate and multivariate–multiway chemometric tools (parallel factor analysis, PARAFAC). In addition, the relationship between the mean sensory scores values and the concentrations of chlorophylls, pheophytins and carotenoids was investigated by principal components analysis (PCA). Both PCA and PARAFAC showed good clustering of thesamples and a satisfactory degree of homogeneity of the assessors. Data analysis showed that assessors fundamentally agree about the main visual characteristics of pesto sauces, which are partly correlated with the concentration values of the main pigments.


2008 - A study on relationships among chemical, physical, and qualitative assessment in traditional balsamic vinegar [Articolo su rivista]
Masino, Francesca; F., Chinnici; A., Bendini; Montevecchi, Giuseppe; Antonelli, Andrea
abstract

Nineteen commercially available samples of aceto balsamico tradizionale (TBV, traditional balsamic vinegar) have been investigated, in order to study the relationships between their physical and chemical profiles and their sensory quality. Density, acidity, total phenols, furanic compounds, sugars, carboxylic acids and ABTS+ radical scavenging assay were measured. Sugars, density and dry matter positively influence vinegar quality, while other parameters, such as acetic acid, have a negative influence. In addition, radical scavenging activity was not only correlated with phenolic content, as expected, but also with some quality parameters.Also unexpected correlations between hydroxymethylfurfural and lactic acid and between vinegar quality, ash content and radicalscavenging activity were found.


2008 - Evaluation of combined effects of enzymatic treatment and aging on lees on the aroma of wine from “Bombino bianco” grapes [Articolo su rivista]
Masino, Francesca; Antonelli, Andrea; Montevecchi, Giuseppe; G., Arfelli
abstract

In this study, two different doses of commercial β-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with β-glucanase werecharacterized by higher concentration of many volatile Compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments


2008 - Extraction and quantification of main pigments in pesto sauces [Articolo su rivista]
Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea
abstract

Pesto is a widely diffused Italian pasta sauce, whose main ingredient is basil. Since its appearance is a key factor for marketing, the determination of its pigment content is of fundamental interest. To this aim, a method for the determination of pesto pigments by C18-HPLC is proposed. Only b-carotene was determined directly by Vis-spectrophotometry, as a consequenceof sample purification over a silica cartridge.The proposed method is reliable allowing, for the first time, an easy determination of chlorophylls, pheophytins, lutein and b-carotene in a complex matrix such as pesto. The results show great differences in pigment composition among the samples, with pheophytins as the main components. Only non-thermally processed product show appreciable chlorophyll content as aconsequence of the different production technique.Principal Component Analysis performed on thepigment contents showed great variability among thedifferent samples.


2008 - Influenza della composizione sulla qualità dell’Aceto Balsamico Tradizionale [Articolo su rivista]
Masino, Francesca; Montevecchi, Giuseppe; Antonelli, Andrea; F., Chinnici; A., Bendini
abstract

In questo studio è stato considerato il ruolo di alcuni parametri sul profilo qualitativo dell’Aceto Balsamico Tradizionale (ABT). Sono stati determinati: acidità totale, pH, densità, °Brix, ceneri, acidi organici, zuccheri, composti furanici su diciannove ABT, precedentemente valutati mediante analisi sensoriale, e distinti per classe merceologica. Infine, è stata determinata l’attività antiradicalica del prodotto.L’elaborazione statistica dei dati ha rivelato che molti parametri (zuccheri, densità, residuo secco, ecc.) influenzano positivamente la qualità dell’aceto, mentre altri come l’acido acetico ha un’influenza negativa. Oltre a ciò, interessanti correlazioni hanno evidenziato che alcuni parametri (ceneri, polifenoli totali, attività antiradicalica, ecc.) sono possibili indici di qualità degli aceti.Tra contenuto di 5-(idrossimetil)-2-furaldeide (HMF) e acido lattico è stata, infine, evidenziata un’inattesa correlazione per la quale è stata proposta una spiegazione plausibile.


2005 - A study of the relationships among acidity, sugar and furanic compound concentrations in set of casks for Aceto Balsamico Tradizionale of Reggio Emilia by means of multivariate techniques [Articolo su rivista]
Masino, Francesca; F., Chinnici; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea
abstract

‘‘Aceto Balsamico Tradizionale’’ (ABT) is gaining increasing attention due to its peculiar characteristics, not only within the production area. A first approach to understanding the complex ageing process was performed by studying ABT furanic compounds, quantified by HPLC: hydroxymethylfurfural, furoic acid, furfural, and 5-acetoxymethylfurfural (HMF, FA, Fal, AMFA). Also, other parameters, expressing the acidic and sugar contents (pH, total acidity and Brix), were quantified.Furanic compounds arise during the must concentration process. Moreover, they tend to rise on ageing, as a consequence of thewater loss during the process. However, due to the great reactivity of these substances, which rapidly evolve into other compounds, differences in the accumulation kinetics are likely.While the separate analyses of the single variables did not lead to any significant contribution in the understanding of the phenomenainvolved in the product transformation, principal component analysis showed a common trend on ageing for all the studied sets.


2005 - Ageing of Aceto Balsamico Tradizionale: a mathematical model [Abstract in Atti di Convegno]
Masino, Francesca; D., Sanarico; Antonelli, Andrea; Giudici, Paolo
abstract

Aceto Balsamico Tradizionale is obtained through a long ageing of concentrated must in five or six barrels of decreasing capacity. During this time, a long with annual product drawing water evaporation occurs. When ABT is extracted from the smallest cask, an equal volume of partially aged product is transferred from the previous barrel, and so on up to the largest one where cooked must is added. The volume is kept constant by transferring periodically aliquots of the product from one cask to the following one


2005 - Aging of aceto balsamico tradizionale a mathematical model. [Relazione in Atti di Convegno]
Masino, Francesca; Donato, Sanarico; Antonelli, Andrea; Giudici, Paolo
abstract

Theoretical model


2005 - Analisi multivariata di immagini digitali per la valutazione di matrici alimentari eterogenee [Articolo su rivista]
Ulrici, Alessandro; Manzini, Daniela; Masino, Francesca; Franchini, Giancarlo; Antonelli, Andrea; Foca, Giorgia
abstract

Questo lavoro descrive un nuovo metodo automatizzato per la classificazione di matricialimentari eterogenee sulla base delle comunifotografie digitali a colori. La caratteristica piùinnovativa di questo approccio consiste nellacapacità di identificare autonomamente gliaspetti che risultano essere maggiormente utiliper la classificazione degli alimenti esaminati. Ciòsignifica individuare le variabili più significativeper la classificazione dei campioni analizzatiin maniera cieca, ovvero senza la necessità dieffettuare alcuna assunzione a priori sulla naturadella matrice alimentare considerata. L’approccioprevede di rappresentare il contenuto in colore diogni immagine digitale sotto forma di un segnale,che noi abbiamo chiamato colorigramma, il qualeconsiste essenzialmente nella sequenza delle curvedi distribuzione dei tre valori di colore Rosso, Verdee Blu, nonché di vari parametri da essi derivati. Icolorigrammi così ottenuti possono quindi essereanalizzati mediante un algoritmo di classificazionee selezione di variabili chiamato WPTER. In questolavoro si presenta l’applicazione di tale approcciosu una serie di campioni di pesto alla genovese.Questo tipo di condimento, soprattutto a causa delladegradazione della clorofilla, tende a presentare unagrande variabilità di colore, che risulta però difficileda quantificare con metodi tradizionali di analisi acausa dell’aspetto eterogeneo.


2005 - Application of Gas-Cromatography for the characterization of Traditional Balsamic Vinegar [Abstract in Atti di Convegno]
Manzini, Daniela; Ulrici, Alessandro; Franchini, Giancarlo; Masino, Francesca; Antonelli, Andrea; Cocchi, Marina
abstract

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2005 - Determinazione dei parametri chimico-fisici nell’Aceto Balsamico Tradizionale di Reggio Emilia (ABTRE) e loro correlazione con il giudizio sensoriale. [Relazione in Atti di Convegno]
Masino, Francesca; Ulrici, Alessandro; Antonelli, Andrea
abstract

Scopo di questo lavoro è stato quello valutare l’esistenza d’eventuali relazioni tra il giudizio sensoriale e alcuni parametri chimico-fisici misurati in ABTRE. L’analisi statistica univariata e multivariata dei dati ha evidenziato che i prodotti che ottengono il maggior punteggio sensoriale sono quelli caratterizzati da un adeguato contenuto acido e da una maggiore densità e dolcezza.


2005 - HPLC applications in Aceto Balsamico tradizionale quality assessment [Abstract in Atti di Convegno]
Masino, Francesca; Manzini, Daniela; Ulrici, Alessandro; Antonelli, Andrea
abstract

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2005 - Studio sensoriale sulle acque: approccio sperimentale [Relazione in Atti di Convegno]
Masino, Francesca; Antonelli, Andrea; Ulrici, Alessandro; Foca, Giorgia; Franchini, Giancarlo
abstract

Le caratteristiche sensoriali assumono un ruolo di fondamentale importanza nella determinazione della qualità alimentare. Per questi motivi, l’analisi sensoriale è uno strumento valido che, abbinata ad altre metodiche, consente d’individuare, sviluppare e migliorare le caratteristiche di un prodotto, oltre che a studiare le preferenze dei consumatori.L’acqua è, per definizione, priva di gusto ed odore e, proprio per questo motivo, le sue caratteristiche sensoriali sono difficili da valutare. In questo lavoro si descrive l’addestramento di un gruppo di persone (panel) per la valutazione sensoriale dell’acqua, ed alcune applicazioni a campioni reali


2005 - TESTING THE AGILE DATABASE FOR AN EXTERNAL VALIDATION OF A NOMOGRAM TO PREDICT MALIGNANCY OR AGGRESSIVENESS OF RENAL MASSES, BASED ON RENAL SCORE [Articolo su rivista]
Antonelli, A.; Minervini, A.; Cindolo, L.; Porreca, A.; Crivellaro, S.; Parma, P.; Zaramella, S.; Rocco, B.; Bove, P.; Pagliarulo, V.; Celiall, A.; Ceruti, C.; Falsaperla, M.; Nuciotti, R.
abstract

Gn-RH agonists or surgical castration are considered standard treatment for patients affected by metastatic prostate cancer. Despite greater cost, chemical castration is often considered the treatment of choice as it is psychologically better tolerated. We report our experience of one patient undergoing treatment with Gn-RH agonist who developed an early resistance to the administered drug, with serum testosterone levels within the range of normality.


2004 - Alcohols in food and beverages. [Capitolo/Saggio]
Antonelli, Andrea
abstract

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2004 - Andamento dei composti furanici in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia [Articolo su rivista]
Masino, Francesca; F., Chinnici; Antonelli, Andrea
abstract

L’Aceto Balsamico Tradizionale (ABT) di Reggio Emilia deriva da mosto concentrato, che subisce un invecchiamento di almeno 12 anni in batterie costituite da 5 botti, diverse per capacità edessenza legnosa. Sono stati studiati gli andamenti dell’acidità, della concentrazione e del contenuto di composti furanici, in sette differenti batterie, condotte secondo il metodo tradizionale dielaborazione dell’ABT. I derivati furanici si originano durante la concentrazione del mosto, e il loro contenuto tende ad aumentare nel corso dell’invecchiamento, a causa della graduale perdita d’acqua che caratterizza il processo.Tuttavia le cinetiche d’accumulo sono diverse poiché i composti furanici, molecole piuttosto reattive, subiscono, verosimilmente, una rapida evoluzione in questa matrice. Ne risulta una cinetica di accumulo non sempre regolare, che in alcuni casi mostra una flessione, probabilmente a causa di fenomeni di polimerizzazione.Il composto più importante, dal punto di vista quantitativo, è l’idrossimetilfurfurale (HMF), dosato, mediante tecnica HPLC, insieme ad acido furoico (AF), furfurale (Fal), 2-metilfurfurale e5-acetossimetilfurfurale (AMFA)


2004 - Automated evaluation of food colour by means of multivariate image analysis coupled to a wavelet-based classification algorithm [Articolo su rivista]
Antonelli, Andrea; Cocchi, Marina; Fava, Patrizia; Foca, Giorgia; Franchini, Giancarlo; Manzini, Daniela; Ulrici, Alessandro
abstract

This paper describes an approach for the colour-based classification of RGB images, taken with a common digital CCD camera oninhomogeneous food matrices. The aimwas that of elaborating a feature selection/classification method independent of the specific food matrixthat is analysed, in the sense that the variables that are the most relevant ones for the classification of the analysed samples are selected in a blindway, with no a priori assumptions on the basis of the nature of the considered food matrix.Aone-dimensional signal describing the colour contentof each acquired digital image, which we have called colourgram, is created as the contiguous sequence of the frequency distribution curves ofthe three red, green and blue colours values, of related parameters (also including hue, saturation and intensity) and of the scores values derivingfrom the PCA analysis of the unfolded 3D image array, together with the corresponding loadings values and eigenvalues. Once a sufficientnumber of digital images has been acquired, the corresponding colourgrams are then analysed by means of a feature selection/classificationalgorithm based on the wavelet transform, wavelet packet transform for efficient pattern recognition (WPTER). This approach was tested ona series of samples of “pesto”, a typical Italian vegetable pasta sauce, which presents high colour variability, mainly due to technologicalvariables (raw materials, processes) and to the degradation of chlorophylls during storage. Good classification results (100% of correctlyclassified objects with very parsimonious models) have been obtained, also in comparison with the visual evaluation results of a panel test.


2004 - Heat-induced chemical modification of grape must as related to its concentration during the production of Traditional Balsamic Vinegar: a preliminary approach. [Articolo su rivista]
Antonelli, Andrea; F., Chinnici; Masino, Francesca
abstract

Occurrence and concentration of some furanic compounds during grape must concentration were studied by high-performanceliquid chromatography with diode array detection. A progressive decrease of the glucose/fructose ratio was observed, along with a progressive increase of cyclic oxygenated compounds, which followed sugar concentration. Furoic acid, furfural, and 5-hydroxymethylfurfural were detected and quantified, with the latter found to be the main substance in this group. One other unknown substance with a furan-like UV spectrum was detected. Its accumulation profile was irregular, apparently scarcely influenced by sugar concentration. Two parameters that describe colour (optical absorbance at 280 and 420 nm), pH and reducing sugar content are studied.


2004 - La Chimica degli Alimenti [Traduzione di Libro]
Antonelli, A.; Ulrici, A.
abstract

La chimica degli alimenti analizza le sostanze che si trovano nel cibo in grandi quantità (carboidrati, grassi, proteine, minerali e acqua) e quelle presenti in quantità minori (pigmenti, aromi, vitamine e conservanti). Quest’opera ha il pregio di dare chiare e precise definizioni dei composti chimici, anche di quelli non facilmente classificabili, senza banalizzazioni e mantenendo rigore scientifico e terminologico. Dei singoli composti chimici, vengono riportati gli aspetti funzionali più importanti, quali il comportamento durante i processi tecnologici e le proprietà sensoriali. I primi cinque capitoli si occupano dei "macrocostituenti" degli alimenti e sono quelli più decisamente chimici nell’impostazione. Nei successivi sei capitoli le sostanze sono riunite secondo il contributo che esse danno agli alimenti, piuttosto che in funzione della mera classificazione chimica. L’ultimo capitolo è dedicato all’acqua.


2004 - Studio delle relazioni tra acidità, concentrazione zuccherina, concentrazione di composti di natura furanica ed invecchiamento in batterie per la produzione di Aceto Balsamico Tradizionale di Reggio Emilia mediante metodologie chemiometriche [Relazione in Atti di Convegno]
Masino, Francesca; Chinnici, Fabio; Franchini, Giancarlo; Ulrici, Alessandro; Antonelli, Andrea
abstract

L’Aceto Balsamico Tradizionale (ABT) di Reggio Emilia deriva da mosto concentrato, che subisce un invecchiamento di almeno 12 anni in batterie costituite generalmente da 5 botti, diverse per capacità ed essenza legnosa. In questo lavoro di ricerca sono stati elaborati modelli matematici allo scopo di indagare le relazioni esistenti tra l’acidità, la concentrazione zuccherina, la concentrazione di composti di natura furanica e l’invecchiamento dell’ABT. I derivati furanici si originano durante la concentrazione del mosto, e il loro contenuto tende ad aumentare nel corso dell’invecchiamento, a causa della graduale perdita d’acqua che caratterizza il processo. Tuttavia le cinetiche d’accumulo sono diverse poiché i composti furanici, molecole piuttosto reattive, subiscono verosimilmente una rapida evoluzione in questa matrice. Ne risulta una cinetica di accumulo non sempre regolare, che richiede il ricorso a metodi d’indagine basati su tecniche chemiometriche multivariate, quale l’analisi delle componenti principali (PCA) per poter essere interpretata. Il derivato del furano più importante dal punto di vista quantitativo è l’idrossimetilfurfurale (HMF), dosato, mediante tecnica HPLC, insieme ad acido furoico (AF), furfurale (Fal) e 5-acetossimetilfurfurale (AMFA).


2004 - Study of aroma and polymer interactions. [Poster]
Puglisi, Maria Laura; Masino, Francesca; Antonelli, Andrea; Fava, Patrizia
abstract

The diffusional properties of polymeric packaging materials are strictly related to the shelf-life of packaged food products and the use and demand of high barrier polymers in food packaging applications are growing in importance. High barrier polymers are generally defined in terms of oxygen and water vapour barrier, considered to be detrimental of the food quality. However, among the components participating in externally-driven degradative reactions, volatile flavours and aroma compounds are neglected. Whereas permeability data and standardised measuring procedures are available for gases and water vapour, information on flavours and other organic compounds are limited. Several studies have been made about the absorption of aroma compounds from citrus juice (G.Pieper et al, 1992; J. Letinsky and G. W. Halek, 1992; G. D. Sadler and R. J. Braddock, 1991), showing a reduction of d-limonene of up to 50% by adsorption into LDPE inside coating packaging (G. Pieper et al., 1992) and many permeations studies have been made too. Permeability’s phenomena can be represented into three steps: first we have a sorption of the molecules on the surface of the film, than the molecules diffuse into the film and finally they can desorbe from the other side of the film. Generally, for a gas permeant, permeability is described as: P=D*S , where “S” is the solubility coefficient and “D” the diffusion coefficient. If this equation can describe appropriately the permeation of permanent gases, on the contrary, if organic vapors are concerned, it does not satisfy, because of: “P” and “S” are temperature-dependent and the value obtained from this equation are good for gases that do not interact between them and that do not produce structural changes into the polymer. As demonstrated by Togawa et al. (X), the d-limonene, generally used as a model permeant, is absorbed into the polyolefin films inducing a swelling and a structural changing, which contribute to the characteristic permeability enhancement of volatile compounds. Aim of this work was to study and evaluate the phenomena of permeability and adsorption of three different aroma compounds in a biaxially oriented polypropylene and in a two biaxially oriented polypropylene-based materials modified, one with TiO2 and the other one expanded. The aroma were tested individually and in a mixture for all the different materials, in order to investigate the interaction’s effect of more than one compounds.


2003 - Analysis of some Italian lemon liquors (Limoncello) [Articolo su rivista]
A., Versari; N., Natali; Russo, M. T.; Antonelli, Andrea
abstract

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2003 - Andamento dei composti di natura furanica in batterie per la produzione dell’Aceto Balsamico Tradizionale di Reggio Emilia [Relazione in Atti di Convegno]
Masino, Francesca; F., Chinnici; Antonelli, Andrea
abstract

L’Aceto Balsamico Tradizionale di Reggio Emilia (ABT) deriva da mosto concentrato, che subisce un invecchiamento di almeno 12 anni in batterie costituite da 5 botti, diverse per capacità ed essenza legnosa. Sono stati studiati gli andamenti dell’acidità, della concentrazione e del contenuto di composti furanici, in sette differenti batterie, condotte secondo il metodo tradizionale di elaborazione dell’ABT. I derivati furanici si originano durante la concentrazione del mosto, e il loro contenuto tende ad aumentare nel corso dell’invecchiamento, a causa della graduale perdita d’acqua che caratterizza il processo. Tuttavia le cinetiche d’accumulo sono diverse poiché i composti furanici, molecole piuttosto reattive, subiscono, verosimilmente, una rapida evoluzione in questa matrice. Ne risulta una cinetica di accumulo non sempre regolare, che in alcuni casi mostra una flessione, probabilmente a causa di fenomeni di polimerizzazione. Il composto più importante, dal punto di vista quantitativo, è l’idrossimetilfurfurale, dosato, mediante tecnica HPLC, insieme ad acido furoico, furfurale, 2-metilfurfurale e 5-acetossimetilfurfurale


2003 - Determination of furanic compounds in traditional balsamic vinegars by ion-exclusion liquid chromatography and diode-array detection [Articolo su rivista]
F., Chinnici; Masino, Francesca; Antonelli, Andrea
abstract

A method for the determination of furanic compounds intraditional balsamic vinegars is proposed. It is based on ionexclusion chromatographic separation and diode-array detection of furans through an isocratic elution with 0.01N phosphoric acid and 16% acetonitrile. Preliminary trials on standard compounds stability in heat–acidic conditions are also performed. In all the 19 samples analyzed, 2-furoic acid, 5HMF, and furfural are found.No sample contains 4-hydroxy-2,5-dimethyl-3-(2H)-furanone(DHMF); 2-acetylfuran; or furfuryl alcohol. Three Unknown compounds are also detected. The last eluting of these compoundsis identified as 5-acethoxymethylfurfural, and, notwithstanding apartial hydrolysis in our chromatographic conditions, itsquantitation can be carried out.


2003 - Evaluation of the Colour of “Pesto” by means of Digital Image Analysis coupled to a Wavelet-Based Classification Algorithm [Relazione in Atti di Convegno]
Antonelli, Andrea; Fava, Patrizia; Foca, Giorgia; Franchini, Giancarlo; Ulrici, Alessandro
abstract

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2003 - HPLC determination of organic acids in Traditional Balsamic Vinegar of Reggio Emilia [Articolo su rivista]
Sanarico, D; Motta, S; Bertolini, L; Antonelli, Andrea
abstract

The major constituents of Traditional Balsamic Vinegar (TBV) of Reggio Emilia (including citric, malic, tartaric, lactic, acetic, gluconic, and succinic acids, fructose, and glucose) were quantified in a single HPLC run. A cation exchange column was used, and the analytes were quantified by the standard addition method. These conditions provided a reliable method, which was applied to twenty-one samples. Glucose and fructose were the main constituents. Acid concentration showed a great variability, and it was characterized by the presence of gluconic acid. Except in one sample, acetic acid was the main constituent of this class of compounds.


2003 - Le rose antiche e il profumo: metodologie di estrazione e caratterizzazione degli olii essenziali.In: rose d'altri tempi, a cura di M. E. Giorgioni [Monografia/Trattato scientifico]
Antonelli, Andrea; M. E., Giorgioni
abstract

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2003 - Valutazione del colore del “pesto” mediante analisi di immagini digitali e successiva classificazione utilizzando l’algoritmo WPTER [Relazione in Atti di Convegno]
Antonelli, Andrea; Fava, Patrizia; Foca, Giorgia; Franchini, Giancarlo; Ulrici, Alessandro
abstract

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2002 - Gli oli essenziali: caratteristiche, produzione ed analisi.In: Le parole del profumo, a cura di O. Pastorelli [Monografia/Trattato scientifico]
Antonelli, Andrea
abstract

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2002 - Modello simulazione di concentrazione dell’aceto balsamico tradizionale [Articolo su rivista]
D., Sanarico; Antonelli, Andrea; Giudici, Paolo
abstract

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2002 - Modificazioni degli zuccheri nel corso della produzione di Aceto Balsamico Tradizionale di Reggio Emilia [Relazione in Atti di Convegno]
F., Chinnici; Masino, Francesca; Antonelli, Andrea
abstract

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2001 - Diallyl Thiosulfinate (Allicin) in Garlic (Allium sativum L.) by HPLC with a Post-Column Photochemical Reactor [Articolo su rivista]
P., Bocchini; G. C., Galletti; Antonelli, Andrea
abstract

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2001 - Influenza del ceppo di lievito sulle caratteristiche aromatiche della grappa da vinacce cv. Trebbiano [Articolo su rivista]
F., Chinnici; N., Natali; Antonelli, Andrea; C., Riponi
abstract

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1999 - Composition of grapes from cv. Trebbiano romagnolo affected by esca disease [Articolo su rivista]
F., Chinnici; Antonelli, Andrea; A., Piva; A., Amati
abstract

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1999 - Yeast influence on volatile composition of wines [Articolo su rivista]
Antonelli, Andrea; L., Castellari; C., Zambonelli; A., Carnacini
abstract

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1998 - Characterisation of white vinegars of different sources with artificial neural networks [Articolo su rivista]
V., Gerbi; G., Zeppa; R., Beltramo; A., Carnacini; Antonelli, Andrea
abstract

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1998 - Essential Oils: SPE Fractionation [Articolo su rivista]
Antonelli, Andrea; C., Fabbri
abstract

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1998 - Modifications of dried basil (Ocinum basilicum) leaf oil by gamma and microwave irradiation [Articolo su rivista]
Antonelli, Andrea; C., Fabbri; E., Boselli
abstract

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1998 - Study on roman camomile (Anthemis nobilis) [Articolo su rivista]
Antonelli, Andrea; C., Fabbri
abstract

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1997 - Characterization of 24 old garden roses [Articolo su rivista]
Antonelli, Andrea; C., Fabbri; M. E., Giorgioni; R., Bazzocchi
abstract

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1997 - Influence de certains souches de levures sur les composants volatils des eaux de vie de vin: evaluation statistique des donées [Articolo su rivista]
C., Riponi; A., Carnacini; Antonelli, Andrea; L., Castellari; A., Giomo
abstract

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1997 - Influence of yeast strain on the composition of brandy wine [Articolo su rivista]
C., Riponi; A., Carnacini; Antonelli, Andrea; L., Castellari; C., Zambonelli
abstract

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1997 - Multivariate analysis of composition and sensory criteria of white vinegars [Articolo su rivista]
V., Gerbi; G., Zeppa; Antonelli, Andrea; N., Natali; A., Carnacini
abstract

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1997 - POLYALCOHOLS IN VINEGAR AS AN ORIGIN DISCRIMINATOR [Articolo su rivista]
Antonelli, Andrea; G., Zeppa; V., Gerbi; A., Carnacini
abstract

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1997 - Sensory characterisation of wine vinegars [Articolo su rivista]
V., Gerbi; G., Zeppa; Antonelli, Andrea; A., Carnacini
abstract

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1996 - Analisi cromatografiche del legno di botti per l’invecchiamento del vino [Articolo su rivista]
Antonelli, Andrea; F., DE GIACOMI; A., Amati
abstract

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1996 - Applicazione delle reti neurali artificiali alla caratterizzazione degli aceti bianchi di diversa origine [Articolo su rivista]
V., Gerbi; G., Zeppa; R., Beltramo; A., Carnacini; Antonelli, Andrea
abstract

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1996 - Pilot scale dealcoholization of wine by extraction with solid carbon dioxide [Articolo su rivista]
Antonelli, Andrea; A., Carnacini; N., Marignetti; N., Natali
abstract

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1996 - Pyrolysis and thermally assisted hydrolysis-methylation-gas chromatography/mass spectrometry of sound and degraded wine bottle cork [Articolo su rivista]
G. C., Galletti; P., Bocchini; Antonelli, Andrea
abstract

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1996 - Techniques of resveratrol silylation [Articolo su rivista]
Antonelli, Andrea; C. FABBRI, G. LERCKER
abstract

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1996 - Volatile composition of Vernaccia di Oristano sherry as affected by biological agening. [Articolo su rivista]
G. C., Galletti; A., Carnacini; Antonelli, Andrea; G. A., Farris
abstract

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1995 - Chemical composition of wood casks for wine ageing as determined by pyrolysis/GC/MS [Articolo su rivista]
G. C., Galletti; A., Carnacini; P., Bocchini; Antonelli, Andrea
abstract

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1995 - Determination of volatiles in spirits using combined stationary phases in capillary GC [Articolo su rivista]
Antonelli, Andrea; M., Galli
abstract

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1995 - Evoluzione dei costituenti principali del vino e del sidro nel corso dell’acetificazione [Articolo su rivista]
V., Gerbi; Antonelli, Andrea; G., Zeppa; N., Natali; A., Carnacini
abstract

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1994 - Ethanol determination by packed GLC: A quick method with small sample amount and high sensitivity. [Articolo su rivista]
Antonelli, Andrea
abstract

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1994 - Il comportamento dell’etanolo quale entrainer di sostanze volatili nei processi di estrazione [Articolo su rivista]
A., Carnacini; N., Marignetti; C., Riponi; Antonelli, Andrea; N., Natali
abstract

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1994 - LIQUID-LIQUID EXTRACTION OF SILYLATED POLYALCOHOLS FROM VINEGAR AND THEIR DETERMINATION BY CAPILLARY GC. [Articolo su rivista]
Antonelli, Andrea; A., Versari; A., Carnacini
abstract

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1993 - La composizione aromatica dei distillati di vino in funzione dei ceppi di lievito e del grado di maturazione delle uve [Articolo su rivista]
A., Carnacini; C., Riponi; Antonelli, Andrea; M., Motta; F., DE GIACOMI
abstract

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1993 - L’anidride solforosa [Articolo su rivista]
Antonelli, Andrea; G., Arfelli
abstract

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1993 - The potential of pyrolysis-(methylation)/gas chromatography/mass spectrometry in the analysis of wine polyphenolics [Articolo su rivista]
G. C., Galletti; Antonelli, Andrea
abstract

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1992 - Nuove prospettive per i processi di estrazione [Articolo su rivista]
N., Marignetti; Antonelli, Andrea; M., Mattioli; A., Carnacini; N., Natali
abstract

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1992 - Processo per la dealcolazione del vino e della birra con CO2 allo stato solido [Articolo su rivista]
N., Marignetti; A., Carnacini; Antonelli, Andrea; N., Natali
abstract

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1991 - Applications of capillary gas chromatography to the quality control of butter and related products [Articolo su rivista]
Antonelli, Andrea; L. S., Conte; G., Lercker
abstract

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1991 - Influence des conditions de conservation et de viessage sur la composition des vins de raisins Montepulciano obtenus par maceration carbonique [Articolo su rivista]
A., Carnacini; R., Zironi; G., Potentini; Antonelli, Andrea; U., Pallotta; A., Amati
abstract

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1991 - Influenza di alcuni parametri tecnologici sulla composizione dei distillati di vino. Ripartizione dei composti volatili nelle diverse frazioni [Articolo su rivista]
C., Riponi; Antonelli, Andrea; G., Arfelli; A., Carnacini
abstract

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1990 - Applicazione della gascromatografia con colonne capillari all’analisi chimica del vino e dei suoi derivati. [Articolo su rivista]
Antonelli, Andrea; L. S., Conte; A., Minguzzi
abstract

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1990 - Determinazione gascromatografica del contenuto di burro nei prodotti da forno [Articolo su rivista]
L. S., Conte; Antonelli, Andrea; A., Minguzzi
abstract

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1990 - Influenza di alcuni parametri tecnologici sulla composizione dei distillati di vino [Articolo su rivista]
Antonelli, Andrea; C., Riponi; A., Carnacini; A., Giomo
abstract

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1989 - Dealcolazione e recupero degli aromi del vino con tecniche di permoseparazione, dialisi e CO2 quale fluido di estrazione. [Articolo su rivista]
A., Carnacini; N., Marignetti; Antonelli, Andrea; N., Natali; S., Migazzi
abstract

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1989 - Effect of the wine-making process on the volatile compounds of distillates [Articolo su rivista]
A., CARNACINI; R. DI STEFANO C., RIPONI; ANTONELLI, Andrea
abstract

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1989 - La determinazione degli alcoli superiori nelle bevande alcoliche [Articolo su rivista]
Antonelli, Andrea; A., Amati
abstract

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1986 - Determinazione contemporanea del contenuto assoluto di steroli e di dialcoli triterpenici negli olii alimentari. [Articolo su rivista]
G., Bonaga; Antonelli, Andrea; L. S., Conte; G., Lercker
abstract

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1984 - Girasole: relazioni tra acidi grassi, steroli ed ambiente di coltivazione. [Articolo su rivista]
L. S., Conte; Antonelli, Andrea; A., Guglielmi; P., Capella
abstract

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1983 - Girasole: composizione dell’olio e zone di coltivazione. Uno studio preliminare [Articolo su rivista]
Antonelli, Andrea; L. S., Conte
abstract

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