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Dr. Luana Izzo
Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy

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0 Food Chemistry
0 Milk
0 Mycotoxins
0 bioactive compounds
0 Waste and by-product

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Journal article
Published: 09 August 2021 in Foods
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Spent coffee ground (SCG) is a significant by-product generated by the coffee industry. It is considered a great source of bioactive molecules well-recognized for exerting biological properties. This study aimed to implement SCG in a baked foods, such as cookies (SCGc), to increase their bioactive potential. A comprehensive study of the polyphenolic fraction of the SCG and SCGc using a high-resolution mass spectrometry analysis was performed. Moreover, the polyphenol bioaccessibility and change in antioxidant activity during simulated gastrointestinal digestion (GiD) were assessed. Data showed that SCGc provided 780 mg of melanoidins, 16.2 mg of chlorogenic acid (CGA), 6.5 mg of caffeine, and 0.08 mg of phenolic acids per 100 g of sample. Moreover, the 5-caffeoylquinic acid was the most relevant CGA found in SCG (116.4 mg/100 g) and SCGc (8.2 mg/100 g) samples. The antioxidant activity evaluated through three spectrophotometric tests, and the total phenolic compounds of SCGc samples exhibited significantly higher values than the control samples. Furthermore, during simulated GiD, the highest bioaccessibility of SCGc polyphenols was observed after the colonic stage, suggesting their potential advantages for human health. Therefore, SCG with high content in bioactive molecules could represent an innovative ingredient intended to fortify baked food formulations.

ACS Style

Luigi Castaldo; Sonia Lombardi; Anna Gaspari; Mario Rubino; Luana Izzo; Alfonso Narváez; Alberto Ritieni; Michela Grosso. In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods 2021, 10, 1837 .

AMA Style

Luigi Castaldo, Sonia Lombardi, Anna Gaspari, Mario Rubino, Luana Izzo, Alfonso Narváez, Alberto Ritieni, Michela Grosso. In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies. Foods. 2021; 10 (8):1837.

Chicago/Turabian Style

Luigi Castaldo; Sonia Lombardi; Anna Gaspari; Mario Rubino; Luana Izzo; Alfonso Narváez; Alberto Ritieni; Michela Grosso. 2021. "In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Spent Coffee Grounds-Enriched Cookies." Foods 10, no. 8: 1837.

Journal article
Published: 05 April 2021 in Nutrients
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The World Health Organization has declared the coronavirus outbreak a Public Health Emergency of International Concern; the outbreak has led to lockdowns in several parts of the world, and sudden changes in people’s lifestyles. This study explores the impact of the first coronavirus disease 2019 (COVID-19) pandemic period on dietary habits, lifestyle changes, and adherence to the Mediterranean diet among the Italian population, through an online questionnaire, conducted from April to May 2020, involving 1519 participants. The 14-point Mediterranean Diet Adherence Screener (MEDAS) highlighted a medium Mediterranean diet adherence in 73.5% of responders, which principally included the younger population, aged 18–30 years (p < 0.05). In regards to changes in eating habits, 33.5% of responders declared an influence of the pandemic period on nutritional practice. A decrease in alcohol consumption was reported by 81% of responders, while an increase in frozen food consumption was reported by 81.3% of responders. In addition, 58.8% reported positive weight modification (40.8%, +1–3 kg); physical activity reduction was reported for 70.5% of responders. Our study contributes toward amplifying the investigation on the dietary habits and changes of the Italian population during the COVID-19 lockdown, although the pandemic is ongoing. Similar studies should be performed around the world to understand how the emergency has impacted people’s habits.

ACS Style

Luana Izzo; Antonio Santonastaso; Gaetano Cotticelli; Alessandro Federico; Severina Pacifico; Luigi Castaldo; Annamaria Colao; Alberto Ritieni. An Italian Survey on Dietary Habits and Changes during the COVID-19 Lockdown. Nutrients 2021, 13, 1197 .

AMA Style

Luana Izzo, Antonio Santonastaso, Gaetano Cotticelli, Alessandro Federico, Severina Pacifico, Luigi Castaldo, Annamaria Colao, Alberto Ritieni. An Italian Survey on Dietary Habits and Changes during the COVID-19 Lockdown. Nutrients. 2021; 13 (4):1197.

Chicago/Turabian Style

Luana Izzo; Antonio Santonastaso; Gaetano Cotticelli; Alessandro Federico; Severina Pacifico; Luigi Castaldo; Annamaria Colao; Alberto Ritieni. 2021. "An Italian Survey on Dietary Habits and Changes during the COVID-19 Lockdown." Nutrients 13, no. 4: 1197.

Journal article
Published: 31 March 2021 in Molecules
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Fennel (Foeniculum vulgare Mill.) waste contains a broad range of bioactive molecules, including polyphenols, which have poor bioaccessibility during gastrointestinal digestion. This work aimed to investigate the bioaccessibility of total phenolic compounds and the antioxidant capacity during simulated gastrointestinal digestion using two nutraceutical formulations based on non-acid-resistant (NAR) and acid-resistant (AR) capsules containing aqueous-based extracts from fennel waste. Moreover, to obtain a comprehensive investigation of the polyphenolic constituents of the fennel waste extract, a high-resolution mass spectrometry (Q-Orbitrap) analysis was performed. Notably, chlorogenic acids, such as 4-caffeoylquinic acid and 3,4-dicaffeoylquinic acid, were the most detected compounds found in assayed samples (1.949 and 0.490 mg/g, respectively). After in vitro gastrointestinal digestion, the extract contained in AR capsules displayed higher bioaccessibility in both the duodenal and colonic stages (1.96 and 5.19 mg GAE/g, respectively) than NAR capsules (1.72 and 3.50 mg GAE/g, respectively), suggesting that the acidic gastric conditions negatively affected the polyphenol compounds released from the NAR capsules. Therefore, the aqueous extract of fennel waste could be proposed as an innovative and easily available source of dietary polyphenols. Furthermore, the use of an AR capsule could improve the polyphenol bioaccessibility and can be proposed as a nutraceutical formulation.

ACS Style

Luigi Castaldo; Luana Izzo; Stefania De Pascale; Alfonso Narváez; Yelko Rodriguez-Carrasco; Alberto Ritieni. Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract. Molecules 2021, 26, 1968 .

AMA Style

Luigi Castaldo, Luana Izzo, Stefania De Pascale, Alfonso Narváez, Yelko Rodriguez-Carrasco, Alberto Ritieni. Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract. Molecules. 2021; 26 (7):1968.

Chicago/Turabian Style

Luigi Castaldo; Luana Izzo; Stefania De Pascale; Alfonso Narváez; Yelko Rodriguez-Carrasco; Alberto Ritieni. 2021. "Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract." Molecules 26, no. 7: 1968.

Journal article
Published: 22 March 2021 in Antioxidants
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Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the “Pizza Napoletana marinara” included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “Pizza Napoletana marinara” had polyphenols concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene better than other similar pizzas. They confirmed the nutritional importance of traditional preparations and established the nutraceutical potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.

ACS Style

Irene Dini; Luana Izzo; Giulia Graziani; Alberto Ritieni. The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants. Antioxidants 2021, 10, 495 .

AMA Style

Irene Dini, Luana Izzo, Giulia Graziani, Alberto Ritieni. The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants. Antioxidants. 2021; 10 (3):495.

Chicago/Turabian Style

Irene Dini; Luana Izzo; Giulia Graziani; Alberto Ritieni. 2021. "The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Antioxidants 10, no. 3: 495.

Journal article
Published: 17 January 2021 in Foods
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Coffee represents one of the most traditionally consumed beverages worldwide, containing a broad range of human health–related compounds. According to previous studies, regular coffee consumption may display protective effects against colorectal cancer and other chronic diseases. The main goal of this research was to evaluate the bioaccessibility of phenolic content and variation in antioxidant capacity of three different types of coffee brews after simulated gastrointestinal digestion. This would allow to elucidate how antioxidant compounds present in coffee may exert their effect on the human body, especially in the colonic stage. Moreover, the content of bioactive compounds namely chlorogenic acids (CGAs, n = 11) and caffeine was also assessed throughout ultra-high-performance liquid chromatography followed by high-resolution Orbitrap mass spectrometry (UHPLC-Q-Orbitrap HRMS). The three main isomers of caffeoylquinic acid constituted the highest fraction of CGAs present in the samples, accounting for 66.0% to 70.9% of total CGAs. The bioaccessibility of coffee polyphenols significantly increased in digested samples from 45.9% to 62.9% at the end of the colonic passage, compared to the non-digested samples. These results point to the colonic stage as the major biological site of action of the active antioxidant coffee compounds.

ACS Style

Luigi Castaldo; Luana Izzo; Alfonso Narváez; Yelko Rodríguez-Carrasco; Michela Grosso; Alberto Ritieni. Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS. Foods 2021, 10, 179 .

AMA Style

Luigi Castaldo, Luana Izzo, Alfonso Narváez, Yelko Rodríguez-Carrasco, Michela Grosso, Alberto Ritieni. Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS. Foods. 2021; 10 (1):179.

Chicago/Turabian Style

Luigi Castaldo; Luana Izzo; Alfonso Narváez; Yelko Rodríguez-Carrasco; Michela Grosso; Alberto Ritieni. 2021. "Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of Different Coffee Brews Chemically Profiled through UHPLC-Q-Orbitrap HRMS." Foods 10, no. 1: 179.

Paper
Published: 16 December 2020 in Food & Function
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Pallenis spinosa is a medicinal plant which is used in folk medicine as curative or preventive remedies for various diseases.

ACS Style

Hanane Amrani-Allalou; Lila Boulekbache-Makhlouf; Luana Izzo; Lynda Arkoub-Djermoune; Mohamed Lamine Freidja; Khokha Mouhoubi; Khodir Madani; Gian Carlo Tenore. Phenolic compounds from an Algerian medicinal plant (Pallenis spinosa): simulated gastrointestinal digestion, characterization, and biological and enzymatic activities. Food & Function 2020, 12, 1291 -1304.

AMA Style

Hanane Amrani-Allalou, Lila Boulekbache-Makhlouf, Luana Izzo, Lynda Arkoub-Djermoune, Mohamed Lamine Freidja, Khokha Mouhoubi, Khodir Madani, Gian Carlo Tenore. Phenolic compounds from an Algerian medicinal plant (Pallenis spinosa): simulated gastrointestinal digestion, characterization, and biological and enzymatic activities. Food & Function. 2020; 12 (3):1291-1304.

Chicago/Turabian Style

Hanane Amrani-Allalou; Lila Boulekbache-Makhlouf; Luana Izzo; Lynda Arkoub-Djermoune; Mohamed Lamine Freidja; Khokha Mouhoubi; Khodir Madani; Gian Carlo Tenore. 2020. "Phenolic compounds from an Algerian medicinal plant (Pallenis spinosa): simulated gastrointestinal digestion, characterization, and biological and enzymatic activities." Food & Function 12, no. 3: 1291-1304.

Proceedings
Published: 30 November 2020 in Medical Sciences Forum
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Italian gastronomy experiences have ever-enhancing fame around the world. This is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. In this work, the antioxidant potential of the “pizza marinara” included in the register of traditional specialties guaranteed (TSG) was determined. An ABTS method evaluated the antioxidant activity of the homogenized pizza. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “pizza marinara TSG” had a polyphenol concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene which were better than similar pizzas. They confirmed the nutritional importance of traditional preparations and established the functional potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.

ACS Style

Irene Dini; Luana Izzo; Giulia Graziani; Alberto Ritieni. The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants. Medical Sciences Forum 2020, 2, 2 .

AMA Style

Irene Dini, Luana Izzo, Giulia Graziani, Alberto Ritieni. The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants. Medical Sciences Forum. 2020; 2 (1):2.

Chicago/Turabian Style

Irene Dini; Luana Izzo; Giulia Graziani; Alberto Ritieni. 2020. "The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants." Medical Sciences Forum 2, no. 1: 2.

Journal article
Published: 08 November 2020 in Antioxidants
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Cultivated cardoon (Cynara cardunculus var. altilis) has long been used as a food and medicine remedy and nowadays is considered a functional food. Its leaf bioactive compounds are mostly represented by chlorogenic acids and coumaroyl derivatives, known for their nutritional value and bioactivity. Having antioxidant and hepatoprotective properties, these molecules are used for medicinal purposes. Apart from the phenolic compounds in green tissues, cultivated cardoon is also used for the seed oil, having a composition suitable for the human diet, but also valuable as feedstock for the production of biofuel and biodegradable bioplastics. Given the wide spectrum of valuable cardoon molecules and their numerous industrial applications, a detailed characterization of different organs and tissues for their metabolic profiles as well as an extensive transcriptional analysis of associated key biosynthetic genes were performed to provide a deeper insight into metabolites biosynthesis and accumulation sites. This study aimed to provide a comprehensive analysis of the phenylpropanoids profile through UHPLC-Q-Orbitrap HRMS analysis, of fatty acids content through GC-MS analysis, along with quantitative transcriptional analyses by qRT-PCR of hydroxycinnamoyl-quinate transferase (HQT), stearic acid desaturase (SAD), and fatty acid desaturase (FAD) genes in seeds, hypocotyls, cotyledons and leaves of the cardoon genotypes “Spagnolo”, “Bianco Avorio”, and “Gigante”. Both oil yield and total phenols accumulation in all the tissues and organs indicated higher production in “Bianco Avorio” and “Spagnolo” than in “Gigante”. Antioxidant activity evaluation by DPPH, ABTS, and FRAP assays mirrored total phenols content. Overall, this study provides a detailed analysis of tissue composition of cardoon, enabling to elucidate value-added product accumulation and distribution during plant development and hence contributing to better address and optimize the sustainable use of this natural resource. Besides, our metabolic and transcriptional screening could be useful to guide the selection of superior genotypes.

ACS Style

Giulia Graziani; Teresa Docimo; Monica Palma; Francesca Sparvoli; Luana Izzo; Marina Tucci; Alberto Ritieni. Changes in Phenolics and Fatty Acids Composition and Related Gene Expression during the Development from Seed to Leaves of Three Cultivated Cardoon Genotypes. Antioxidants 2020, 9, 1096 .

AMA Style

Giulia Graziani, Teresa Docimo, Monica Palma, Francesca Sparvoli, Luana Izzo, Marina Tucci, Alberto Ritieni. Changes in Phenolics and Fatty Acids Composition and Related Gene Expression during the Development from Seed to Leaves of Three Cultivated Cardoon Genotypes. Antioxidants. 2020; 9 (11):1096.

Chicago/Turabian Style

Giulia Graziani; Teresa Docimo; Monica Palma; Francesca Sparvoli; Luana Izzo; Marina Tucci; Alberto Ritieni. 2020. "Changes in Phenolics and Fatty Acids Composition and Related Gene Expression during the Development from Seed to Leaves of Three Cultivated Cardoon Genotypes." Antioxidants 9, no. 11: 1096.

Food microbiology and safety
Published: 16 October 2020 in Journal of Food Science
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The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.

ACS Style

Luana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science 2020, 85, 3920 -3926.

AMA Style

Luana Izzo, Carlos Luz, Alberto Ritieni, Juanma Quiles Beses, Jordi Mañes, Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science. 2020; 85 (11):3920-3926.

Chicago/Turabian Style

Luana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. 2020. "Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent." Journal of Food Science 85, no. 11: 3920-3926.

Journal article
Published: 06 October 2020 in Antioxidants
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Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract’s metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols’ bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.

ACS Style

Luana Izzo; Yelko Rodríguez-Carrasco; Severina Pacifico; Luigi Castaldo; Alfonso Narváez; Alberto Ritieni. Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS. Antioxidants 2020, 9, 955 .

AMA Style

Luana Izzo, Yelko Rodríguez-Carrasco, Severina Pacifico, Luigi Castaldo, Alfonso Narváez, Alberto Ritieni. Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS. Antioxidants. 2020; 9 (10):955.

Chicago/Turabian Style

Luana Izzo; Yelko Rodríguez-Carrasco; Severina Pacifico; Luigi Castaldo; Alfonso Narváez; Alberto Ritieni. 2020. "Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS." Antioxidants 9, no. 10: 955.

Journal article
Published: 25 August 2020 in Metabolites
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Tree nuts have become popular snacks due to their attributed benefits in the health state. Nevertheless, their susceptibility to fungal contamination lead to the occurrence of potentially dangerous mycotoxins. Hence, the aim of this work was to evaluate the presence of mycotoxins in ready-to-eat almonds, walnuts, and pistachios from Italian markets. The most relevant mycotoxin found in almonds was α-zearalanol in 18% of samples (n = 17) ranging from 3.70 to 4.54 µg/kg. Walnut samples showed frequent contamination with alternariol, present in 53% of samples (n = 22) at levels from 0.29 to 1.65 µg/kg. Pistachios (n = 15) were the most contaminated commodity, with β-zearalenol as the most prevalent toxin present in 59% of samples ranging from 0.96 to 8.60 µg/kg. In the worst-case scenario, the exposure to zearalenone-derived forms accounted for 15.6% of the tolerable daily intake, whereas it meant 12.4% and 21.2% of the threshold of toxicological concern for alternariol and alternariol monomethyl-ether, respectively. The results highlighted the extensive presence of Alternaria toxins and zearalenone-derived forms, scarcely studied in ready-to-eat tree nut products, highlighting the necessity to include these mycotoxins in analytical methods to perform more realistic risk assessments.

ACS Style

Alfonso Narváez; Yelko Rodríguez-Carrasco; Luigi Castaldo; Luana Izzo; Giulia Graziani; Alberto Ritieni. Occurrence and Exposure Assessment of Mycotoxins in Ready-to-Eat Tree Nut Products through Ultra-High Performance Liquid Chromatography Coupled with High Resolution Q-Orbitrap Mass Spectrometry. Metabolites 2020, 10, 344 .

AMA Style

Alfonso Narváez, Yelko Rodríguez-Carrasco, Luigi Castaldo, Luana Izzo, Giulia Graziani, Alberto Ritieni. Occurrence and Exposure Assessment of Mycotoxins in Ready-to-Eat Tree Nut Products through Ultra-High Performance Liquid Chromatography Coupled with High Resolution Q-Orbitrap Mass Spectrometry. Metabolites. 2020; 10 (9):344.

Chicago/Turabian Style

Alfonso Narváez; Yelko Rodríguez-Carrasco; Luigi Castaldo; Luana Izzo; Giulia Graziani; Alberto Ritieni. 2020. "Occurrence and Exposure Assessment of Mycotoxins in Ready-to-Eat Tree Nut Products through Ultra-High Performance Liquid Chromatography Coupled with High Resolution Q-Orbitrap Mass Spectrometry." Metabolites 10, no. 9: 344.

Journal article
Published: 14 August 2020 in Molecules
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Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041–2.64 µg/g) and carotenoids contents (0.29–1.73 µg/g), as well as in total phenols (22.1–160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47–13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective.

ACS Style

Luana Izzo; Severina Pacifico; Simona Piccolella; Luigi Castaldo; Alfonso Narváez; Michela Grosso; Alberto Ritieni. Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil. Molecules 2020, 25, 3710 .

AMA Style

Luana Izzo, Severina Pacifico, Simona Piccolella, Luigi Castaldo, Alfonso Narváez, Michela Grosso, Alberto Ritieni. Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil. Molecules. 2020; 25 (16):3710.

Chicago/Turabian Style

Luana Izzo; Severina Pacifico; Simona Piccolella; Luigi Castaldo; Alfonso Narváez; Michela Grosso; Alberto Ritieni. 2020. "Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil." Molecules 25, no. 16: 3710.

Journal article
Published: 01 July 2020 in Journal of Dairy Science
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Nowadays, there is an increasing concern regarding the shelf life of food products, leading producers to research natural antimicrobial agents to use in food preparation. In this study, we evaluated the antifungal activity of Lactobacillus plantarum fermented whey and then added the whey during preparation of pita bread to study shelf-life improvement. The fermented whey showed a satisfactory inhibitory (antifungal) effect against Penicillium expansum and Penicillium brevicompactum strains: the minimum inhibitory and minimum fungicidal concentrations ranged from 3.9 to 39.0 g/L and from 62.5 to 250 g/L, respectively. Addition of fermented whey increased the shelf life of the pita bread. After inoculation of the bread surface with Penicillium, an increase in shelf life until d 8 was achieved compared with the positive control, whereas under natural contamination conditions, an extension of shelf life until d 19 was observed. In terms of antimicrobial activity, the greatest reduction (100%) in fungal growth was achieved when all of the water in the dough was replaced with fermented whey. An untrained sensory panel could not identify differences between bread produced with fermented whey and control pita breads. These results suggest the possibility of using fermented whey in food preservation.

ACS Style

L. Izzo; C. Luz; A. Ritieni; J. Mañes; G. Meca. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread. Journal of Dairy Science 2020, 103, 5906 -5915.

AMA Style

L. Izzo, C. Luz, A. Ritieni, J. Mañes, G. Meca. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread. Journal of Dairy Science. 2020; 103 (7):5906-5915.

Chicago/Turabian Style

L. Izzo; C. Luz; A. Ritieni; J. Mañes; G. Meca. 2020. "Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread." Journal of Dairy Science 103, no. 7: 5906-5915.

Journal article
Published: 28 June 2020 in Foods
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Fruit juices are common products in modern diets due to the supply of vegetal nutrients combined with its tastiness. Nevertheless, potential contaminants, such as mycotoxins and pesticides, can be present in commercial products due to a potential carry-over. Therefore, the aim of this study was to investigate for the first time the presence of 14 Fusarium mycotoxins using a quick, easy, cheap, effective, rugged, and safe (QuEChERS)-based extraction followed by an ultra-high-performance liquid chromatography-quadrupole Orbitrap high-resolution mass spectrometry in 21 pear juice samples from Italian markets. Up to nine different mycotoxins were detected, particularly an extensive presence of zearalenone (67%, n = 21, mean value = 0.88 ng/mL). Emerging Fusarium mycotoxins enniatins B, B1, A, and A1 were also detected. Additionally, 77 pesticide residues were tentatively identified through a retrospective analysis based on a mass spectral library. The prevalent presence of some non-approved pesticides, such as ethoxyquin (64%, n = 21) and triazophos (55%, n = 21), must be highlighted. The results obtained indicate an extensive contamination of marketed pear juice with undesirable compounds, and they should be taken into consideration when performing risk assessment studies.

ACS Style

Alfonso Narváez; Yelko Rodríguez-Carrasco; Luana Izzo; Luigi Castaldo; Alberto Ritieni. Target Quantification and Semi-Target Screening of Undesirable Substances in Pear Juices Using Ultra-High-Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry. Foods 2020, 9, 841 .

AMA Style

Alfonso Narváez, Yelko Rodríguez-Carrasco, Luana Izzo, Luigi Castaldo, Alberto Ritieni. Target Quantification and Semi-Target Screening of Undesirable Substances in Pear Juices Using Ultra-High-Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry. Foods. 2020; 9 (7):841.

Chicago/Turabian Style

Alfonso Narváez; Yelko Rodríguez-Carrasco; Luana Izzo; Luigi Castaldo; Alberto Ritieni. 2020. "Target Quantification and Semi-Target Screening of Undesirable Substances in Pear Juices Using Ultra-High-Performance Liquid Chromatography-Quadrupole Orbitrap Mass Spectrometry." Foods 9, no. 7: 841.

Journal article
Published: 22 June 2020 in Toxins
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Enniatins (Enns) are mycotoxins produced by Fusarium spp. which are a fungus widely spread throughout cereals and cereal-based products. Among all the identified enniatins, Enn B1 stands as one of the most prevalent analogues in cereals in Europe. Hence, the aim of this study was to evaluate for the first time the presence of Enn B1 and its phase I metabolites in 300 human urine samples using an ultrahigh-performance liquid chromatography high resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS) methodology. Enn B1 was detected in 94.3% of samples ranging from 0.007 to 0.429 ng/mL (mean value: 0.065 ng/mL). In accordance with previous in vitro and in vivo analysis, hydroxylated metabolites (78.0% samples) and carbonylated metabolites (66.0% samples) were tentatively identified as the major products. Results from this biomonitoring study point to a frequent intake of Enn B1 in the studied population, suggesting that in-depth toxicological studies are needed in order to understand the potential effects in humans.

ACS Style

Yelko Rodríguez-Carrasco; Alfonso Narváez; Luana Izzo; Anna Gaspari; Giulia Graziani; Alberto Ritieni. Biomonitoring of Enniatin B1 and Its Phase I Metabolites in Human Urine: First Large-Scale Study. Toxins 2020, 12, 415 .

AMA Style

Yelko Rodríguez-Carrasco, Alfonso Narváez, Luana Izzo, Anna Gaspari, Giulia Graziani, Alberto Ritieni. Biomonitoring of Enniatin B1 and Its Phase I Metabolites in Human Urine: First Large-Scale Study. Toxins. 2020; 12 (6):415.

Chicago/Turabian Style

Yelko Rodríguez-Carrasco; Alfonso Narváez; Luana Izzo; Anna Gaspari; Giulia Graziani; Alberto Ritieni. 2020. "Biomonitoring of Enniatin B1 and Its Phase I Metabolites in Human Urine: First Large-Scale Study." Toxins 12, no. 6: 415.

Journal article
Published: 02 May 2020 in Molecules
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Coffee silverskin (CS), the main by-product in the coffee industry, contains a vast number of human health-related compounds, which may justify its exploitation as a functional food ingredient. This study aimed to provide a comprehensive analysis of the polyphenolic and alkaloid profile through UHPLC-Q-Orbitrap HRMS analysis. The bioaccessibility of total phenolic compounds and changes in the antioxidant activity during an in vitro gastrointestinal digestion were also evaluated through spectrophotometric tests (TPC by Folin-Ciocalteu, ABTS, DPPH, and FRAP), to elucidate their efficacy for future applications in the nutraceutical industry. Caffeoylquinic and feruloylquinic acids were the most representative polyphenols, with a mean concentration of 5.93 and 4.25 mg/g, respectively. Results showed a high content of caffeine in the analyzed CS extracts, with a mean value of 31.2 mg/g, meaning a two-fold increase when compared to coffee brews. Our findings highlighted that both the bioaccessibility and antioxidant activity of CS polyphenols significantly increased in each in vitro gastrointestinal digestion stage. In addition, the colon stage might constitute the main biological site of action of these antioxidant compounds. These results suggest that in vivo, the dietary polyphenols from CS might be metabolized by human colonic microflora, generating metabolites with a greater antioxidant activity, increasing their well-known beneficial effects.

ACS Style

Luigi Castaldo; Alfonso Narváez; Luana Izzo; Giulia Graziani; Alberto Ritieni. In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS. Molecules 2020, 25, 2132 .

AMA Style

Luigi Castaldo, Alfonso Narváez, Luana Izzo, Giulia Graziani, Alberto Ritieni. In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS. Molecules. 2020; 25 (9):2132.

Chicago/Turabian Style

Luigi Castaldo; Alfonso Narváez; Luana Izzo; Giulia Graziani; Alberto Ritieni. 2020. "In Vitro Bioaccessibility and Antioxidant Activity of Coffee Silverskin Polyphenolic Extract and Characterization of Bioactive Compounds Using UHPLC-Q-Orbitrap HRMS." Molecules 25, no. 9: 2132.

Journal article
Published: 12 February 2020 in Toxins
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Cannabidiol (CBD) food supplements made of Cannabis sativa L. extracts have quickly become popular products due to their health-promoting effects. However, potential contaminants, such as mycotoxins and pesticides, can be coextracted during the manufacturing process and placed into the final product. Accordingly, a novel methodology using ultra-high-performance liquid chromatography coupled with quadrupole Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap HRMS) was developed to quantify 16 mycotoxins produced by major C. sativa fungi, followed by a post-target screening of 283 pesticides based on a comprehensive spectral library. The validated procedure was applied to ten CBD-based products. Up to six different Fusarium mycotoxins were found in seven samples, the most prevalent being zearalenone (60%) and enniatin B1 (30%), both found at a maximum level of 11.6 ng/g. Co-occurrence was observed in four samples, including one with enniatin B1, enniatin A and enniatin A1. On the other hand, 46 different pesticides were detected after retrospective analysis. Ethoxyquin (50%), piperonyl butoxide (40%), simazine (30%) and cyanazine (30%) were the major residues found. These results highlight the necessity of monitoring contaminants in food supplements in order to ensure a safe consumption, even more considering the increase trend in their use. Furthermore, the developed procedure is proposed as a powerful analytical tool to evaluate the potential mycotoxin profile of these particular products.

ACS Style

Alfonso Narváez; Yelko Rodríguez-Carrasco; Luigi Castaldo; Luana Izzo; Alberto Ritieni. Ultra-High-Performance Liquid Chromatography Coupled with Quadrupole Orbitrap High-Resolution Mass Spectrometry for Multi-Residue Analysis of Mycotoxins and Pesticides in Botanical Nutraceuticals. Toxins 2020, 12, 114 .

AMA Style

Alfonso Narváez, Yelko Rodríguez-Carrasco, Luigi Castaldo, Luana Izzo, Alberto Ritieni. Ultra-High-Performance Liquid Chromatography Coupled with Quadrupole Orbitrap High-Resolution Mass Spectrometry for Multi-Residue Analysis of Mycotoxins and Pesticides in Botanical Nutraceuticals. Toxins. 2020; 12 (2):114.

Chicago/Turabian Style

Alfonso Narváez; Yelko Rodríguez-Carrasco; Luigi Castaldo; Luana Izzo; Alberto Ritieni. 2020. "Ultra-High-Performance Liquid Chromatography Coupled with Quadrupole Orbitrap High-Resolution Mass Spectrometry for Multi-Residue Analysis of Mycotoxins and Pesticides in Botanical Nutraceuticals." Toxins 12, no. 2: 114.

Journal article
Published: 01 February 2020 in Journal of Dairy Science
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Milk is a nutritious food suitable for infants and adults, and it plays an important role in the human diet. However, it may also be a vehicle for food contaminants. In this report, we developed a method using ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-Q-Exactive Orbitrap HRMS; Thermo Fisher Scientific, Waltham, MA) for simultaneous identification of target pharmacologically active substances and mycotoxins in milk. We also used the Q-Orbitrap operating in full scan mode to identify other possible drugs and microbial metabolites that occurred in samples. Fifty-six commercially available milk samples from the Italian market were analyzed. Investigated analytes were extracted using a QuEChERS (quick, easy, cheap, effective, rugged, and safe) approach. Method detection and quantification limits and performance criteria set by European regulations were fulfilled. Pharmacologically active substances were detected in 49% of samples (range 0.007-4.53 ng/mL), including nontarget mycotoxins. Retrospective analysis allowed us to identify other antibiotics and pharmacologically active substances, as well as nonregulated fungal/bacterial metabolites at a relatively high incidence. From the obtained values, the need for continuous monitoring of contaminants in the milk production chain is clear. This is the first study to assess the presence of pharmacologically active substances, mycotoxins, and other microbial metabolites in Italian milk samples using the UHPLC-Q-Orbitrap HRMS system.

ACS Style

Luana Izzo; Yelko Rodríguez-Carrasco; Josefa Tolosa; Giulia Graziani; Anna Gaspari; Alberto Ritieni. Target analysis and retrospective screening of mycotoxins and pharmacologically active substances in milk using an ultra-high-performance liquid chromatography/high-resolution mass spectrometry approach. Journal of Dairy Science 2020, 103, 1250 -1260.

AMA Style

Luana Izzo, Yelko Rodríguez-Carrasco, Josefa Tolosa, Giulia Graziani, Anna Gaspari, Alberto Ritieni. Target analysis and retrospective screening of mycotoxins and pharmacologically active substances in milk using an ultra-high-performance liquid chromatography/high-resolution mass spectrometry approach. Journal of Dairy Science. 2020; 103 (2):1250-1260.

Chicago/Turabian Style

Luana Izzo; Yelko Rodríguez-Carrasco; Josefa Tolosa; Giulia Graziani; Anna Gaspari; Alberto Ritieni. 2020. "Target analysis and retrospective screening of mycotoxins and pharmacologically active substances in milk using an ultra-high-performance liquid chromatography/high-resolution mass spectrometry approach." Journal of Dairy Science 103, no. 2: 1250-1260.

Journal article
Published: 31 January 2020 in Molecules
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Industrial hemp (Cannabis sativa L. Family Cannabaceae) contains a vast number of bioactive relevant compounds, namely polyphenols including flavonoids, phenolic acids, phenol amides, and lignanamides, well known for their therapeutic properties. Nowadays, many polyphenols-containing products made of herbal extracts are marketed, claiming to exert health-promoting effects. In this context, industrial hemp inflorescence may represent an innovative source of bioactive compounds to be used in nutraceutical formulations. The aim of this work was to provide a comprehensive analysis of the polyphenolic fraction contained in polar extracts of four different commercial cultivars (Kompoti, Tiborszallasi, Antal, and Carmagnola Cs) of hemp inflorescences through spectrophotometric (TPC, DPPH tests) and spectrometry measurement (UHPLC-Q-Orbitrap HRMS). Results highlighted a high content of cannflavin A and B in inflorescence analyzed samples, which appear to be cannabis-specific, with a mean value of 61.8 and 84.5 mg/kg, meaning a ten-to-hundred times increase compared to other parts of the plant. Among flavonols, quercetin-3-glucoside reached up to 285.9 mg/kg in the Carmagnola CS cultivar. Catechin and epicatechin were the most representative flavanols, with a mean concentration of 53.3 and 66.2 mg/kg, respectively, for all cultivars. Total polyphenolic content in inflorescence samples was quantified in the range of 10.51 to 52.58 mg GAE/g and free radical-scavenging included in the range from 27.5 to 77.6 mmol trolox/kg. Therefore, C. sativa inflorescence could be considered as a potential novel source of polyphenols intended for nutraceutical formulations.

ACS Style

Luana Izzo; Luigi Castaldo; Alfonso Narváez; Giulia Graziani; Anna Gaspari; Yelko Rodríguez-Carrasco; Alberto Ritieni. Analysis of Phenolic Compounds in Commercial Cannabis sativa L. Inflorescences Using UHPLC-Q-Orbitrap HRMS. Molecules 2020, 25, 631 .

AMA Style

Luana Izzo, Luigi Castaldo, Alfonso Narváez, Giulia Graziani, Anna Gaspari, Yelko Rodríguez-Carrasco, Alberto Ritieni. Analysis of Phenolic Compounds in Commercial Cannabis sativa L. Inflorescences Using UHPLC-Q-Orbitrap HRMS. Molecules. 2020; 25 (3):631.

Chicago/Turabian Style

Luana Izzo; Luigi Castaldo; Alfonso Narváez; Giulia Graziani; Anna Gaspari; Yelko Rodríguez-Carrasco; Alberto Ritieni. 2020. "Analysis of Phenolic Compounds in Commercial Cannabis sativa L. Inflorescences Using UHPLC-Q-Orbitrap HRMS." Molecules 25, no. 3: 631.

Journal article
Published: 09 October 2019 in LWT - Food Science and Technology
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Whey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media. Furthermore, HGW was used as an ingredient for bread elaboration. Bread elaborated with HGW and inoculated with toxigenic fungi was included in a shelf-life study of the reduction of fungal growth, mycotoxin production and the use of the additive calcium propionate in bread. A total of 27 peptides from α-lactalbumin, β-lactoglobulin, κ-casein and lactoferrin were identified. HGW evidenced fungal growth inhibition and presented minimum inhibitory concentration and minimum fungicidal concentration ranges of 3.9–62.5 and 15.8–250 g HGW/L, respectively. Bread with HGW displayed a 1-log reduction of fungal growth, 85–100% mycotoxin production, and extended the shelf-life by 2 days.

ACS Style

Carlos Luz; Luana Izzo; Alberto Ritieni; Jordi Mañes; Giuseppe Meca. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. LWT - Food Science and Technology 2019, 118, 108717 .

AMA Style

Carlos Luz, Luana Izzo, Alberto Ritieni, Jordi Mañes, Giuseppe Meca. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. LWT - Food Science and Technology. 2019; 118 ():108717.

Chicago/Turabian Style

Carlos Luz; Luana Izzo; Alberto Ritieni; Jordi Mañes; Giuseppe Meca. 2019. "Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread." LWT - Food Science and Technology 118, no. : 108717.