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Cristina L.M. Sgherri
Department of Agriculture Food Environment, University of Pisa, via Del Borghetto 80, 56124 Pisa, Italy

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Journal article
Published: 25 April 2021 in Foods
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This research aimed to explore the feasibility of fortifying bread with cooked Vitelotte potato powder and Citrus albedo, comparing the use of baker’s yeast or sourdough as leavening agents. Breads obtained were thus subjected to physico-chemical and sensory characterizations. The replacement of part of the wheat flour with purple potato and albedo determined a significant enhancement of the phenolic profile and antioxidant status of fortified breads, as well as a longer shelf life. Thanks to its acidity and antimicrobial activity, sourdough improved the levels of health-promoting compounds and stability. Both the fortification and the leavening agent deeply affected the organoleptic, expression, and the aroma profile, of the fortified bread. Interestingly, albedo addition, despite its effectiveness in boosting the phenolic profile, determined a higher perception of aftertaste and bitterness, irrespective of the leavening agent. Based on these results, the use of purple potatoes and Citrus albedo, if properly formulated, could represent a valuable strategy for the development of high-quality products, with longer shelf-life.

ACS Style

Isabella Taglieri; Chiara Sanmartin; Francesca Venturi; Monica Macaluso; Alessandro Bianchi; Cristina Sgherri; Mike Quartacci; Marinella De Leo; Luisa Pistelli; Fabrizio Palla; Guido Flamini; Angela Zinnai. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties. Foods 2021, 10, 942 .

AMA Style

Isabella Taglieri, Chiara Sanmartin, Francesca Venturi, Monica Macaluso, Alessandro Bianchi, Cristina Sgherri, Mike Quartacci, Marinella De Leo, Luisa Pistelli, Fabrizio Palla, Guido Flamini, Angela Zinnai. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties. Foods. 2021; 10 (5):942.

Chicago/Turabian Style

Isabella Taglieri; Chiara Sanmartin; Francesca Venturi; Monica Macaluso; Alessandro Bianchi; Cristina Sgherri; Mike Quartacci; Marinella De Leo; Luisa Pistelli; Fabrizio Palla; Guido Flamini; Angela Zinnai. 2021. "Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties." Foods 10, no. 5: 942.

Journal article
Published: 24 October 2020 in Molecules
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In this study, the effect of different drying processes (freeze-drying (FD), microwave-assisted drying (MWD) and classic hot air drying (HAD)) on the polyphenols, flavonoids, and amino acids content was investigated on bee-collected chestnut, willow and ivy pollen for human consumption. Furthermore, the pollen chemical properties were monitored after three and six months of storage, and then analyzed using a multivariate approach. Chestnut pollen was the richest source of polyphenols, flavonoids, and rutin, while ivy pollen contained the highest amount of total and free amino acids, and total and free proline. Drying and storage affected pollen chemical composition with species-dependent effects. MWD allowed the best retention of flavonoids in chestnut pollen for up to six months of storage. All drying techniques led to a depletion of flavonoids in willow pollen; however, MWD ensured the highest flavonoids content after six months. FD and MWD did not lead to flavonoids depletion in ivy pollen during storage. Additionally, storage did not affect the rutin content, which was highest in FD willow samples after six months. Notably, both FD and MWD techniques are efficient in preserving amino acids-related quality of bee pollen up to six months of storage.

ACS Style

Antonella Castagna; Giovanni Benelli; Giuseppe Conte; Cristina Sgherri; Francesca Signorini; Cristiano Nicolella; Annamaria Ranieri; Angelo Canale. Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen? Molecules 2020, 25, 4925 .

AMA Style

Antonella Castagna, Giovanni Benelli, Giuseppe Conte, Cristina Sgherri, Francesca Signorini, Cristiano Nicolella, Annamaria Ranieri, Angelo Canale. Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen? Molecules. 2020; 25 (21):4925.

Chicago/Turabian Style

Antonella Castagna; Giovanni Benelli; Giuseppe Conte; Cristina Sgherri; Francesca Signorini; Cristiano Nicolella; Annamaria Ranieri; Angelo Canale. 2020. "Drying Techniques and Storage: Do They Affect the Nutritional Value of Bee-Collected Pollen?" Molecules 25, no. 21: 4925.

Journal article
Published: 27 May 2020 in Nutrients
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Recently the use of food by-products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, citrus peels could be suitable to formulate enriched olive oils able to boost healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of citrus olive oil; and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced metabolic syndrome and oxidative stress. The results obtained show the potential of using citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of Citrus x aurantium olive oil and Citrus limon olive oil improves its organoleptic properties without altering its beneficial effects, which, like control extra virgin olive oil, showed protective effects relating to glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

ACS Style

Lorenzo Flori; Monica Macaluso; Isabella Taglieri; Chiara Sanmartin; Cristina Sgherri; Marinella De Leo; Valerio Ciccone; Sandra Donnini; Francesca Venturi; Luisa Pistelli; Alma Martelli; Vincenzo Calderone; Lara Testai; Angela Zinnai. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients 2020, 12, 1557 .

AMA Style

Lorenzo Flori, Monica Macaluso, Isabella Taglieri, Chiara Sanmartin, Cristina Sgherri, Marinella De Leo, Valerio Ciccone, Sandra Donnini, Francesca Venturi, Luisa Pistelli, Alma Martelli, Vincenzo Calderone, Lara Testai, Angela Zinnai. Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System. Nutrients. 2020; 12 (6):1557.

Chicago/Turabian Style

Lorenzo Flori; Monica Macaluso; Isabella Taglieri; Chiara Sanmartin; Cristina Sgherri; Marinella De Leo; Valerio Ciccone; Sandra Donnini; Francesca Venturi; Luisa Pistelli; Alma Martelli; Vincenzo Calderone; Lara Testai; Angela Zinnai. 2020. "Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System." Nutrients 12, no. 6: 1557.

Preprint
Published: 24 April 2020
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Recently the use of food by products as natural sources of biologically active substances has been extensively investigated especially for the development of functional foods fortified with natural antioxidants. Due to their content of bioactive compounds, such as carotenoids, flavonoids and limonoids, Citrus peels could be suitable to formulate enriched olive oils able to boost a healthy nutrition. The aim of this study was: (i) to determine the compositional and sensory profiles of the Citrus olive oil and (ii) to evaluate its nutraceutical properties in rats with high fat diet-induced-metabolic syndrome and oxidative stress. The results obtained show the potential of using the Citrus peels as a source of bioactive compounds to improve the sensory profile as well as the phytochemical composition of olive oil. We demonstrated that the production system of C. aurantium olive oil and C. limon olive oil improves their organoleptic properties without altering their beneficial effects, which, like control extra virgin olive oil, showed protective effects on glucose and serum lipid levels, metabolic activity of adipocytes, myocardial tissue functionality, oxidative stress markers and endothelial function at blood vessel level.

ACS Style

Lorenzo Flori; Monica Macaluso; Isabella Taglieri; Chiara Sanmartin; Cristina Sgherri; Marinella De Leo; Valerio Ciccone; Sandra Donnini; Francesca Venturi; Luisa Pistelli; Alma Martelli; Vincenzo Calderone; Lara Testai; Angela Zinnai. Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System. 2020, 1 .

AMA Style

Lorenzo Flori, Monica Macaluso, Isabella Taglieri, Chiara Sanmartin, Cristina Sgherri, Marinella De Leo, Valerio Ciccone, Sandra Donnini, Francesca Venturi, Luisa Pistelli, Alma Martelli, Vincenzo Calderone, Lara Testai, Angela Zinnai. Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System. . 2020; ():1.

Chicago/Turabian Style

Lorenzo Flori; Monica Macaluso; Isabella Taglieri; Chiara Sanmartin; Cristina Sgherri; Marinella De Leo; Valerio Ciccone; Sandra Donnini; Francesca Venturi; Luisa Pistelli; Alma Martelli; Vincenzo Calderone; Lara Testai; Angela Zinnai. 2020. "Development of Fortified Citrus Olive Oils: From Their Production to the Nutraceutical Properties on the Cardiovascular System." , no. : 1.

Journal article
Published: 19 July 2019 in Molecules
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The nutraceutical properties of extra-virgin olive oil (EVOO) can be further improved by the addition of olive leaves during olive pressing. However, while Citrus leaves are rich sources of bioactive substances, no data are available in the literature about the effect of Citrus leaf addition on the nutraceutical and sensorial profiles of olive oil. This study aimed at comparing the chemical and sensorial qualities of olive oils obtained from ripe olives pressed together with either Olea or Citrus spp. (lemon or orange) cryomacerated leaves. General composition parameters as well as major antioxidants and antioxidant activity were measured. A panel test evaluation, as well as headspace volatile characterization (headspace solid phase microextraction, HS-SPME), were also performed. All data were compared with an EVOO extracted from the same olive batch used as control. It was possible to obtain Leaf Olive Oils (LOOs) characterized by a higher (p < 0.05) content of antioxidants, compared to the control sample, and the highest oleuropein concentration was detected in the olive oil extracted in presence of olive leaf (+50% in comparison with the control). All the LOOs showed a higher smell complexity and the scent of ripe fruit was generally mitigated. Lemon and olive LOOs showed the best smell profile.

ACS Style

Chiara Sanmartin; Isabella Taglieri; Monica Macaluso; Cristina Sgherri; Roberta Ascrizzi; Guido Flamini; Francesca Venturi; Mike Frank Quartacci; François Luro; Franck Curk; Luisa Pistelli; Angela Zinnai. Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules 2019, 24, 2625 .

AMA Style

Chiara Sanmartin, Isabella Taglieri, Monica Macaluso, Cristina Sgherri, Roberta Ascrizzi, Guido Flamini, Francesca Venturi, Mike Frank Quartacci, François Luro, Franck Curk, Luisa Pistelli, Angela Zinnai. Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features. Molecules. 2019; 24 (14):2625.

Chicago/Turabian Style

Chiara Sanmartin; Isabella Taglieri; Monica Macaluso; Cristina Sgherri; Roberta Ascrizzi; Guido Flamini; Francesca Venturi; Mike Frank Quartacci; François Luro; Franck Curk; Luisa Pistelli; Angela Zinnai. 2019. "Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features." Molecules 24, no. 14: 2625.

Journal article
Published: 02 February 2019 in Molecules
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The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel and Oueslati olive oils. Olives and leaves of the two Tunisian varieties were harvested during the 2016/2017 crop season. Both leaves and oils were characterised for their concentrations in phenolics, tocopherols and antioxidant power. Other parameters such as free acidity, peroxide value, chlorophyll and carotenoid concentrations were also taken into consideration. Compared to Oueslati, the Neb Jmel oil showed a lower free acidity (50%) and peroxide value (5.6-fold), and higher chlorophyll (1.6-fold), total phenolics (1.3-fold), flavonoid (3-fold) and oleuropein derivative (1.5-fold) concentrations, in addition to an increased antioxidant activity (1.6-fold). Leaf addition promoted a significant increment in total chlorophyll, α-tocopherol and phenolics in both varieties, above all in Oueslati oil, due to a higher abundance of bioactive constituents in the corresponding leaves. In particular, chlorophyll and carotenoid concentrations reached values twice higher than in Neb Jmel leaves, and flavonoids and oleouperin derivatives were three-fold higher. This prevented the oxidation and the formation of peroxides, reducing the peroxide value of the fortified oil to the half. The results provide evidence on the performance of the Tunisian Neb Jmel and Oueslati varieties, showing that their oils present a chemical profile corresponding to the extra virgin olive oil category and that, after leaf addition, their nutritional value was improved.

ACS Style

Imen Tarchoune; Cristina Sgherri; Jamel Eddouzi; Angela Zinnai; Mike Frank Quartacci; Mokhtar Zarrouk. Olive Leaf Addition Increases Olive Oil Nutraceutical Properties. Molecules 2019, 24, 545 .

AMA Style

Imen Tarchoune, Cristina Sgherri, Jamel Eddouzi, Angela Zinnai, Mike Frank Quartacci, Mokhtar Zarrouk. Olive Leaf Addition Increases Olive Oil Nutraceutical Properties. Molecules. 2019; 24 (3):545.

Chicago/Turabian Style

Imen Tarchoune; Cristina Sgherri; Jamel Eddouzi; Angela Zinnai; Mike Frank Quartacci; Mokhtar Zarrouk. 2019. "Olive Leaf Addition Increases Olive Oil Nutraceutical Properties." Molecules 24, no. 3: 545.

Journal article
Published: 25 December 2018 in Molecules
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The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and then pressed with the olives. The presence of functional compounds, such as carotenoids, naringenin and minor phenolics, classifies these COOs as nutraceuticals with the potential to develop enriched foods able to promote a healthy diet. Moreover, the increased presence of tyrosol and hydroxytyrosol, compared to the unflavoured oil, further highlights the nutritional value to the two COOs, being these phenolic compounds recognized as good possible therapeutic candidates for the inhibition of neurodegenerative diseases as the Parkinson’s disease. In this perspective, the citrus peels, rich in bioactive compounds, have been valued transforming their waste nature in an innovative resource.

ACS Style

Roberta Ascrizzi; Isabella Taglieri; Cristina Sgherri; Guido Flamini; Monica Macaluso; Chiara Sanmartin; Francesca Venturi; Mike Frank Quartacci; Luisa Pistelli; Angela Zinnai. Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients. Molecules 2018, 24, 65 .

AMA Style

Roberta Ascrizzi, Isabella Taglieri, Cristina Sgherri, Guido Flamini, Monica Macaluso, Chiara Sanmartin, Francesca Venturi, Mike Frank Quartacci, Luisa Pistelli, Angela Zinnai. Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients. Molecules. 2018; 24 (1):65.

Chicago/Turabian Style

Roberta Ascrizzi; Isabella Taglieri; Cristina Sgherri; Guido Flamini; Monica Macaluso; Chiara Sanmartin; Francesca Venturi; Mike Frank Quartacci; Luisa Pistelli; Angela Zinnai. 2018. "Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients." Molecules 24, no. 1: 65.

Journal article
Published: 01 November 2018 in Heliyon
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This research aimed to study the effects of packaging and storage temperature on the shelf-life of an extra virgin olive oil (EVOO) as it can occur in most points of sale. The evolution of the chemical and sensory characteristics of an EVOO, initially stored in stainless steel silos under nitrogen at 12–18 °C, was evaluated after packaging. Tinplate tin (TT) and greenish glass (GG), the most used packaging containers, and temperatures of 6 and 26 °C were taken into consideration. After 125 days from packaging all the samples maintained clearness, green and yellow reflections and the positive sensory notes of bitterness and pungency of the starting EVOO. Shelf-life of EVOO was significantly affected by different storage conditions: oil samples stored in GG at 6 °C preserved for the most part the positive attributes, whereas those stored in TT at 26 °C showed a significant presence of the rancid flavor due to oxidative processes. Moreover, samples stored in GG at 6 °C maintained the highest bitterness intensity and did not show defects at the end of the storage period. The results suggest that storage in GG at a low temperature could represent a promising storage condition to slow-down the oil degradation during market storage.

ACS Style

Chiara Sanmartin; Francesca Venturi; Cristina Sgherri; Anita Nari; Monica Macaluso; Guido Flamini; Mike Frank Quartacci; Isabella Taglieri; Gianpaolo Andrich; Angela Zinnai. The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil. Heliyon 2018, 4, e00888 .

AMA Style

Chiara Sanmartin, Francesca Venturi, Cristina Sgherri, Anita Nari, Monica Macaluso, Guido Flamini, Mike Frank Quartacci, Isabella Taglieri, Gianpaolo Andrich, Angela Zinnai. The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil. Heliyon. 2018; 4 (11):e00888.

Chicago/Turabian Style

Chiara Sanmartin; Francesca Venturi; Cristina Sgherri; Anita Nari; Monica Macaluso; Guido Flamini; Mike Frank Quartacci; Isabella Taglieri; Gianpaolo Andrich; Angela Zinnai. 2018. "The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil." Heliyon 4, no. 11: e00888.

Journal article
Published: 01 April 2018 in Postharvest Biology and Technology
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In apple fruit, phenolic compounds are the major sources of antioxidants, which are particularly concentrated in the skin. In the present experiment apples (cv. Red Delicious) were analyzed for their phenolic composition after the exposure to UV-B for 36 h (219 kJ m−2) and during storage (7, 14 and 21 d after the end of the treatment) in order to assess if UV-B treatment could improve marketability of the products as well as shelf-life. Since UV-B irradiation is also known to induce the generation of reactive oxygen species (ROS), the spin-trapping technique was applied to monitor the generation of free radicals under UV-B. The UV-B for 36 h treatment induced the generation of carbon-centered radicals in the skin, the tissue more exposed to radiation, but fruit quality parameters were not affected. Even if firmness progressively decreased and an increasing weight loss occurred during storage, differences between treated and control fruit were not observed. The different phenolic classes of apple skin reacted differently to the UV-B for 36 h irradiation, hydroxycinnamic acids increasing and flavonols decreasing. However, during storage, hydroxycinnamic acids and anthocyanins increased in UV-B-treated samples, as well as flavonols at the end of the storage period. As a consequence, the fruit skin showed a higher antioxidant activity in all the treated samples during storage, increasing the healthy properties of the fruit. This suggests that UV-B technique results in a valid strategy to induce antioxidant production in apple, increasing their nutraceutical value, thus allowing the attainment of phenolic-enriched fruit.

ACS Style

Carolina Fagundes Assumpção; Vanessa Stahl Hermes; Carlos Pagno; Antonella Castagna; Alessia Mannucci; Cristina Sgherri; Calogero Pinzino; Annamaria Ranieri; Simone Hickmann Flôres; Alessandro De Oliveira Rios. Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment. Postharvest Biology and Technology 2018, 138, 37 -45.

AMA Style

Carolina Fagundes Assumpção, Vanessa Stahl Hermes, Carlos Pagno, Antonella Castagna, Alessia Mannucci, Cristina Sgherri, Calogero Pinzino, Annamaria Ranieri, Simone Hickmann Flôres, Alessandro De Oliveira Rios. Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment. Postharvest Biology and Technology. 2018; 138 ():37-45.

Chicago/Turabian Style

Carolina Fagundes Assumpção; Vanessa Stahl Hermes; Carlos Pagno; Antonella Castagna; Alessia Mannucci; Cristina Sgherri; Calogero Pinzino; Annamaria Ranieri; Simone Hickmann Flôres; Alessandro De Oliveira Rios. 2018. "Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment." Postharvest Biology and Technology 138, no. : 37-45.

Journal article
Published: 01 February 2018 in Plant Physiology and Biochemistry
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The present study was focused on lettuce, a widely consumed leafy vegetable for the large number of healthy phenolic compounds. Two differently-pigmented lettuce cultivars, i.e. an acyanic-green leaf cv. and an anthocyanic-red one, were grown under high light intensity or elevated CO2 or both in order to evaluate how environmental conditions may affect the production of secondary phenolic metabolites and, thus, lettuce quality. Mild light stress imposed for a short time under ambient or elevated CO2 concentration increased phenolics compounds as well as antioxidant capacity in both lettuce cvs, indicating how the cultivation practice could enhance the health-promoting benefits of lettuce. The phenolic profile depended on pigmentation and the anthocyanic-red cv. always maintained a higher phenolic amount as well as antioxidant capacity than the acyanic-green one. In particular, quercetin, quercetin-3-O-glucuronide, kaempferol, quercitrin and rutin accumulated under high light or high CO2 in the anthocyanic-red cv., whereas cyanidin derivatives were responsive to mild light stress, both at ambient and elevated CO2. In both cvs total free and conjugated phenolic acids maintained higher values under all altered environmental conditions, whereas luteolin reached significant amounts when both stresses were administered together, indicating, in this last case, that the enzymatic regulation of the flavonoid synthesis could be differently affected, the synthesis of flavones being favored.

ACS Style

Usue Pérez-López; Cristina Sgherri; Jon Miranda-Apodaca; Francesco Micaelli; Maite Lacuesta; Amaia Mena-Petite; Mike Frank Quartacci; Alberto Muñoz-Rueda. Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO 2. Plant Physiology and Biochemistry 2018, 123, 233 -241.

AMA Style

Usue Pérez-López, Cristina Sgherri, Jon Miranda-Apodaca, Francesco Micaelli, Maite Lacuesta, Amaia Mena-Petite, Mike Frank Quartacci, Alberto Muñoz-Rueda. Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO 2. Plant Physiology and Biochemistry. 2018; 123 ():233-241.

Chicago/Turabian Style

Usue Pérez-López; Cristina Sgherri; Jon Miranda-Apodaca; Francesco Micaelli; Maite Lacuesta; Amaia Mena-Petite; Mike Frank Quartacci; Alberto Muñoz-Rueda. 2018. "Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO 2." Plant Physiology and Biochemistry 123, no. : 233-241.

Book chapter
Published: 13 October 2017 in Reactive Oxygen Species in Plants
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The present chapter begins by presenting the basic introduction to Reactive Oxygen Species (ROS), then detailng the current knowledge in ROS research. In particular, Electron Paramagnetic Resonance (EPR) technique applicability in photosynthesis research was considered. Kinetics of superoxide formation by illuminated thylakoids was shown. The progress of the knowledge on the different sites of photosynthetic membranes involved in ROS formation was reported and the main defense mechanisms occurring in the chloroplast to detoxify from ROS were decribed

ACS Style

Cristina Sgherri; Calogero Pinzino; Mike Frank Quartacci. Reactive Oxygen Species and Photosynthetic Functioning. Reactive Oxygen Species in Plants 2017, 137 -155.

AMA Style

Cristina Sgherri, Calogero Pinzino, Mike Frank Quartacci. Reactive Oxygen Species and Photosynthetic Functioning. Reactive Oxygen Species in Plants. 2017; ():137-155.

Chicago/Turabian Style

Cristina Sgherri; Calogero Pinzino; Mike Frank Quartacci. 2017. "Reactive Oxygen Species and Photosynthetic Functioning." Reactive Oxygen Species in Plants , no. : 137-155.

Journal article
Published: 01 September 2017 in Food Packaging and Shelf Life
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During bottle storage the barrier against the external atmosphere is provided by the closure. In order to evaluate the influence of capsule and storage position in preserving the quality of the wine, this research project aimed to study the chemical and sensorial evolution of a red wine stored over a period of 12 months in glass bottles closed with natural cork stoppers with or without capsule and maintained in different storage position (horizontal vs vertical). The different storage conditions adopted deeply affected wine quality suggesting that their rational optimization could allow the maintenance of red wine quality during storage. In particular, wine degradation rate was higher when the wine was stored in glass bottles closed with a natural cork without the capsule, regardless of the position of storage. On the contrary wine decay was significantly delayed when it was stored in the horizontal position, independently from the closure system used

ACS Style

Francesca Venturi; Chiara Sanmartin; Isabella Taglieri; Ying Xiaoguo; Mike F. Quartacci; Cristina Sgherri; Gianpaolo Andrich; Angela Zinnai. A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position. Food Packaging and Shelf Life 2017, 13, 44 -48.

AMA Style

Francesca Venturi, Chiara Sanmartin, Isabella Taglieri, Ying Xiaoguo, Mike F. Quartacci, Cristina Sgherri, Gianpaolo Andrich, Angela Zinnai. A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position. Food Packaging and Shelf Life. 2017; 13 ():44-48.

Chicago/Turabian Style

Francesca Venturi; Chiara Sanmartin; Isabella Taglieri; Ying Xiaoguo; Mike F. Quartacci; Cristina Sgherri; Gianpaolo Andrich; Angela Zinnai. 2017. "A kinetic approach to describe the time evolution of red wine as a function of packaging conditions adopted: Influence of closure and storage position." Food Packaging and Shelf Life 13, no. : 44-48.

Journal article
Published: 19 August 2017 in Saudi Journal of Biological Sciences
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Honeybee-collected pollen is gaining attention as functional food for human consumption, due to antiproliferative, antiallergic, antibiotic, antidiarrheic and antioxidant activities. Among the different bioactive compounds, flavonoids from bee-collected pollen are currently recognised as powerful antioxidant and antiradical molecules. Traditional conservation methods influence pollen organoleptic properties as well as the contents of nutrients and nutraceutical compounds. Here, freeze-drying (FD) was proposed as a novel conservation method, estimating its adequacy as drying process by the evaluation of changes in free and total amino acids and proline as well as in their ratios. Honeybee-collected chestnut pollen was taken into consideration and the level of rutin, as main flavonoid, was considered as marker compound highlighting the maintenance of pollen nutraceutical properties. Results showed that FD influenced rutin level, depending on the FD duration. However, the free proline to free amino acid ratio was always below 80%, and the free amino acid to total amino acid ratio remained unaltered indicating the adequacy of the FD treatment, which did not affect the nutritional value of chestnut pollen. Overall, this study shed light on the nutraceutical profile of honeybee-collected chestnut pollen, highlighting the promising potential of FD as a novel method to treat pollen for human consumption.

ACS Style

Annamaria Ranieri; Giovanni Benelli; Antonella Castagna; Cristina Sgherri; Francesca Signorini; Matteo Bientinesi; Cristiano Nicolella; Angelo Canale. Freeze-drying duration influences the amino acid and rutin content in honeybee-collected chestnut pollen. Saudi Journal of Biological Sciences 2017, 26, 252 -255.

AMA Style

Annamaria Ranieri, Giovanni Benelli, Antonella Castagna, Cristina Sgherri, Francesca Signorini, Matteo Bientinesi, Cristiano Nicolella, Angelo Canale. Freeze-drying duration influences the amino acid and rutin content in honeybee-collected chestnut pollen. Saudi Journal of Biological Sciences. 2017; 26 (2):252-255.

Chicago/Turabian Style

Annamaria Ranieri; Giovanni Benelli; Antonella Castagna; Cristina Sgherri; Francesca Signorini; Matteo Bientinesi; Cristiano Nicolella; Angelo Canale. 2017. "Freeze-drying duration influences the amino acid and rutin content in honeybee-collected chestnut pollen." Saudi Journal of Biological Sciences 26, no. 2: 252-255.

Research article
Published: 28 June 2017 in Journal of Agricultural and Food Chemistry
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The effect of field foliar Fe and Zn biofortification on concentration and potential bioavailability of Fe and Zn and health-promoting compounds was studied in wholemeal flour of two common wheat varieties (old vs modern). Moreover, the effect of milling and bread making was studied. Biofortification increased the concentration of Zn (+78%) and its bioavailability (+48%) in the flour of the old variety, whereas it was ineffective in increasing Fe concentration in both varieties. However, the old variety showed higher concentration (+41%) and bioavailability (+26%) of Fe than the modern one. As regard milling, wholemeal flour had higher Fe, Zn concentration and health-promoting compounds compared to white flour. Bread making slightly change Fe and Zn concentration but greatly increased their bioavailability (77 and 70%, respectively). All these results are of great support for developing a production chain of enriched functional bread having a protective role against chronic cardio-vascular diseases.

ACS Style

Valentina Ciccolini; Elisa Pellegrino; Antonio Coccina; Anna Ida Fiaschi; Daniela Cerretani; Cristina Sgherri; Mike Frank Quartacci; Laura Ercoli. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread. Journal of Agricultural and Food Chemistry 2017, 65, 5443 -5452.

AMA Style

Valentina Ciccolini, Elisa Pellegrino, Antonio Coccina, Anna Ida Fiaschi, Daniela Cerretani, Cristina Sgherri, Mike Frank Quartacci, Laura Ercoli. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread. Journal of Agricultural and Food Chemistry. 2017; 65 (27):5443-5452.

Chicago/Turabian Style

Valentina Ciccolini; Elisa Pellegrino; Antonio Coccina; Anna Ida Fiaschi; Daniela Cerretani; Cristina Sgherri; Mike Frank Quartacci; Laura Ercoli. 2017. "Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread." Journal of Agricultural and Food Chemistry 65, no. 27: 5443-5452.

Journal article
Published: 01 June 2017 in Plant Physiology and Biochemistry
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Both salt stress and high CO level, besides influencing secondary metabolism, can affect oxidative status of plants mainly acting in an opposite way with salinity provoking oxidative stress and elevated CO alleviating it. The aim of the present work was to study the changes in the composition of phenolic acids and flavonoids as well as in the antioxidant activity in two differently pigmented lettuce cvs (green or red leaf) when submitted to salinity (200 mM NaCl) or elevated CO (700 ppm) or to their combination in order to evaluate how a future global change can affect lettuce quality. Following treatments, the red cv. always maintained higher levels of antioxidant secondary metabolites as well as antioxidant activity, proving to be more responsive to altered environmental conditions than the green one. Overall, these results suggest that the application of moderate salinity or elevated CO, alone or in combination, can induce the production of some phenolics that increase the health benefits of lettuce. In particular, moderate salinity was able to induce the synthesis of the flavonoids quercetin, quercetin-3-O-glucoside, quercetin-3-O-glucuronide and quercitrin. Phenolics-enrichment as well as a higher antioxidant capacity were also observed under high CO with the red lettuce accumulating cyanidin, free chlorogenic acid, conjugated caffeic and ferulic acid as well as quercetin, quercetin-3-O-glucoside, quercetin-3-O-glucuronide, luteolin-7-O-glucoside, rutin, quercitrin and kaempferol. When salinity was present in combination with elevated CO, reduction in yield was prevented and a higher presence of phenolic compounds, in particular luteolin, was observed compared to salinity alone.

ACS Style

Cristina Sgherri; Usue Perez Lopez; Francesco Micaelli; Jon Miranda-Apodaca; Amaia Mena Petite; Alberto Muñoz Rueda; Mike Frank Quartacci. Elevated CO 2 and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces. Plant Physiology and Biochemistry 2017, 115, 269 -278.

AMA Style

Cristina Sgherri, Usue Perez Lopez, Francesco Micaelli, Jon Miranda-Apodaca, Amaia Mena Petite, Alberto Muñoz Rueda, Mike Frank Quartacci. Elevated CO 2 and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces. Plant Physiology and Biochemistry. 2017; 115 ():269-278.

Chicago/Turabian Style

Cristina Sgherri; Usue Perez Lopez; Francesco Micaelli; Jon Miranda-Apodaca; Amaia Mena Petite; Alberto Muñoz Rueda; Mike Frank Quartacci. 2017. "Elevated CO 2 and salinity are responsible for phenolics-enrichment in two differently pigmented lettuces." Plant Physiology and Biochemistry 115, no. : 269-278.

Journal article
Published: 01 January 2017 in Scientia Horticulturae
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Mike Frank Quartacci; Cristina Sgherri; Simona Frisenda. Biochar amendment affects phenolic composition and antioxidant capacity restoring the nutraceutical value of lettuce grown in a copper-contaminated soil. Scientia Horticulturae 2017, 215, 9 -14.

AMA Style

Mike Frank Quartacci, Cristina Sgherri, Simona Frisenda. Biochar amendment affects phenolic composition and antioxidant capacity restoring the nutraceutical value of lettuce grown in a copper-contaminated soil. Scientia Horticulturae. 2017; 215 ():9-14.

Chicago/Turabian Style

Mike Frank Quartacci; Cristina Sgherri; Simona Frisenda. 2017. "Biochar amendment affects phenolic composition and antioxidant capacity restoring the nutraceutical value of lettuce grown in a copper-contaminated soil." Scientia Horticulturae 215, no. : 9-14.

Journal article
Published: 12 May 2016 in Materials
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Bee pollen is becoming an important product thanks to its nutritional properties, including a high content of bioactive compounds such as essential amino acids, antioxidants, and vitamins. Fresh bee pollen has a high water content (15%–30% wt %), thus it is a good substrate for microorganisms. Traditional conservation methods include drying in a hot air chamber and/or freezing. These techniques may significantly affect the pollen organoleptic properties and its content of bioactive compounds. Here, a new conservation method, microwave drying, is introduced and investigated. The method implies irradiating the fresh pollen with microwaves under vacuum, in order to reduce the water content without reaching temperatures capable of thermally deteriorating important bioactive compounds. The method was evaluated by taking into account the nutritional properties after the treatment. The analyzed parameters were phenols, flavonoids, with special reference to rutin content, and amino acids. Results showed that microwave drying offers important advantages for the conservation of bee pollen. Irrespective of microwave power and treatment time, phenol and flavonoid content did not vary over untreated fresh pollen. Similarly, rutin content was unaffected by the microwave drying, suggesting that the microwave-assisted drying could be a powerful technology to preserve bioprotective compounds in fresh pollen.

ACS Style

Angelo Canale; Giovanni Benelli; Antonella Castagna; Cristina Sgherri; Piera Poli; Andrea Serra; Marcello Mele; Annamaria Ranieri; Francesca Signorini; Matteo Bientinesi; Cristiano Nicolella. Microwave-Assisted Drying for the Conservation of Honeybee Pollen. Materials 2016, 9, 363 .

AMA Style

Angelo Canale, Giovanni Benelli, Antonella Castagna, Cristina Sgherri, Piera Poli, Andrea Serra, Marcello Mele, Annamaria Ranieri, Francesca Signorini, Matteo Bientinesi, Cristiano Nicolella. Microwave-Assisted Drying for the Conservation of Honeybee Pollen. Materials. 2016; 9 (5):363.

Chicago/Turabian Style

Angelo Canale; Giovanni Benelli; Antonella Castagna; Cristina Sgherri; Piera Poli; Andrea Serra; Marcello Mele; Annamaria Ranieri; Francesca Signorini; Matteo Bientinesi; Cristiano Nicolella. 2016. "Microwave-Assisted Drying for the Conservation of Honeybee Pollen." Materials 9, no. 5: 363.

Journal article
Published: 01 November 2015 in Plant Physiology and Biochemistry
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In peaches, phenolic compounds are the major sources of antioxidants, and cyanidin-3-. O-glucoside is the main anthocyanin present, above all in the skin. Anthocyanin content has been shown to increase after UV-B irradiation, which may be very harmful for all biological organisms due to the induction of the generation of reactive oxygen species (ROS). Peach fruits (cv. 'Suncrest') were exposed during post-harvest to supplemental ultraviolet-B radiation. A spin-trapping technique was used to monitor the generation of free radicals under UV-B, and 5-(diethoxy-phosphoryl)-5-methyl-1-pyrroline-N-oxide (DEPMPO) was used as the spin trap. The flesh of peaches was essentially unaffected by the treatment, whereas the skin was responsive at the end of the treatment, accumulating ascorbate, flavonoids, cyanidin-3-. O-glucoside, and showing a higher antioxidant activity. The levels of stable free radicals were also lower at the end of treatment. Carbon-centred radicals contributed the most to the total amounts of free radicals, whereas hydroxyl radicals and oxygen-centred free radicals contributed minimally. The carbon-centred free radical identified was the same as the one obtained after irradiation of authentic cyanidin-3-. O-glucoside. During UV-B treatment cyanidin-3-. O-glucoside increased and was capable of radicalization protecting the other organic molecules of the cell from oxidation. ROS, among which hydroxyl radicals, were thus maintained to minimal levels. This ability of cyanidin-3-. O-glucoside displayed the mechanism underlined the tolerance to UV-B irradiation indicating that shelf life can be prolonged by the presence of anthocyanins. Thus, UV-B technique results a good approach to induce antioxidant production in peach fruits increasing their nutraceutical propertie

ACS Style

C. Sgherri; C. Scattino; Calogero Pinzino; P. Tonutti; A.M. Ranieri. Ultraviolet-B radiation applied to detached peach fruit: A study of free radical generation by EPR spin trapping. Plant Physiology and Biochemistry 2015, 96, 124 -131.

AMA Style

C. Sgherri, C. Scattino, Calogero Pinzino, P. Tonutti, A.M. Ranieri. Ultraviolet-B radiation applied to detached peach fruit: A study of free radical generation by EPR spin trapping. Plant Physiology and Biochemistry. 2015; 96 ():124-131.

Chicago/Turabian Style

C. Sgherri; C. Scattino; Calogero Pinzino; P. Tonutti; A.M. Ranieri. 2015. "Ultraviolet-B radiation applied to detached peach fruit: A study of free radical generation by EPR spin trapping." Plant Physiology and Biochemistry 96, no. : 124-131.

Research article
Published: 03 August 2015 in Journal of Agricultural and Food Chemistry
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This work investigated the effect of nitrogen fertilization and harvest time on the flavonoid composition and antioxidant properties of Stevia rebaudiana leaves. At the same time, changes in stevioside (Stev) and rebaudioside A (RebA) contents were recorded. A pot trial under open air conditions was set up, testing five N rates and three harvest times. The results showed that, by using an adequate N rate and choosing an appropriate harvest time, it was possible to significantly increase and optimize the bioactive compound levels. In particular, higher RebA, RebA/Stev ratio, total phenols and flavonoids, luteolin-7-O-glucoside, and apigenin-7-O-glucoside levels and antioxidant capacity were recorded by supplying 150 kg N ha–1. Reduced or increased N availability in comparison with N150 had no consistent effect on Stevia phytochemicals content. Significant correlations were also found between stevioside and some of the flavonoids, indicating a possible role of flavonoids in the stevioside metabolic pathway, which deserves more investigations.

ACS Style

Silvia Tavarini; Cristina Sgherri; Annamaria Ranieri; Luciana G. Angelini. Effect of Nitrogen Fertilization and Harvest Time on Steviol Glycosides, Flavonoid Composition, and Antioxidant Properties in Stevia rebaudiana Bertoni. Journal of Agricultural and Food Chemistry 2015, 63, 7041 -7050.

AMA Style

Silvia Tavarini, Cristina Sgherri, Annamaria Ranieri, Luciana G. Angelini. Effect of Nitrogen Fertilization and Harvest Time on Steviol Glycosides, Flavonoid Composition, and Antioxidant Properties in Stevia rebaudiana Bertoni. Journal of Agricultural and Food Chemistry. 2015; 63 (31):7041-7050.

Chicago/Turabian Style

Silvia Tavarini; Cristina Sgherri; Annamaria Ranieri; Luciana G. Angelini. 2015. "Effect of Nitrogen Fertilization and Harvest Time on Steviol Glycosides, Flavonoid Composition, and Antioxidant Properties in Stevia rebaudiana Bertoni." Journal of Agricultural and Food Chemistry 63, no. 31: 7041-7050.

Journal article
Published: 01 May 2015 in Food Chemistry
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Since organic food is widely assumed to have a better nutritional quality than conventional food, our aim\ud was to study the effects of organic vs conventional cropping systems on yield and the phenolic composition\ud of winter wheat cv. ‘Bologna’. Although organic wheat yielded less than conventional wheat,\ud mainly due to the nitrogen shortage, and its bread-making quality was lower, the cultivation system\ud did not affect the total amounts of phenolics and phenolic acids. Of the eight phenolic acids identified,\ud only ferulic acid was influenced by the cultivation system. Phenolic composition and quantity were significantly\ud affected by the milling fraction (bran or white flour): phenolics were more concentrated in the\ud bran, which showed the highest antioxidant power. Under the conditions adopted in this study, an\ud organic cropping system can maintain or even increase the health properties of the wheat milled products,\ud provided a reduction in grain yield is accepted

ACS Style

Marco Mazzoncini; Daniele Antichi; Nicola Silvestri; Giulia Ciantelli; Cristina Sgherri. Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour. Food Chemistry 2015, 175, 445 -451.

AMA Style

Marco Mazzoncini, Daniele Antichi, Nicola Silvestri, Giulia Ciantelli, Cristina Sgherri. Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour. Food Chemistry. 2015; 175 ():445-451.

Chicago/Turabian Style

Marco Mazzoncini; Daniele Antichi; Nicola Silvestri; Giulia Ciantelli; Cristina Sgherri. 2015. "Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour." Food Chemistry 175, no. : 445-451.