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In recent years, the increase in consumer interest towards simpler and authentic lifestyles has led to an explosive growth in the production and business of typical agri-food products and, among these, of wines and its derived beverages. With the aim of promoting a typical Italian beverage, the so-called “Vino di visciole” or “Visner”, listed in the national table of traditional agri-food products, the antioxidant and colour properties of fifteen samples from different provinces of the Marche region and obtained with different recipes were analysed. The “in vitro” total antioxidant activity (TAA) determined using ABTS assays, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanins content (TAC), and colour (Somers assay) were measured. In addition, a spectroscopic FT-IR and UV-Vis analysis was carried out to analyse samples with multivariate techniques. The results showed that the production area, the recipe, and the type of cherries used to make the alcoholic beverage do not influence the antioxidant properties and the phytochemical contents of the samples. The multivariate treatment of the spectroscopic features (mainly UV-Vis) rather allowed the differentiation of samples with high antioxidant activity using easy and low-cost instrumental techniques that require little time and can be employed in routine analysis.
Michela Pisani; Paola Astolfi; Simona Sabbatini; Patricia Carloni. Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera). Foods 2021, 10, 1953 .
AMA StyleMichela Pisani, Paola Astolfi, Simona Sabbatini, Patricia Carloni. Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera). Foods. 2021; 10 (8):1953.
Chicago/Turabian StyleMichela Pisani; Paola Astolfi; Simona Sabbatini; Patricia Carloni. 2021. "Antioxidant Activity Level, Bioactive Compounds, Colour and Spectroscopic Analysis (UV-Vis and FT-IR) of Flavoured Drinks Made with Wine and Sour Cherries (Prunuscerasus Var. austera)." Foods 10, no. 8: 1953.
Isofuranodiene is an oxygenated sesquiterpene containing a furan ring isolated from the essential oil of Smyrnium olusatrum L. (Apiaceae) owning notable anticancer activity. Despite its biological potential, the high lipophilicity along with a relatively low stability due to Cope rearrangement giving rise to a less active compound, make the perspective of its therapeutical use unlikely. On this basis, in the present work we evaluated bulk and dispersed non lamellar liquid crystalline phases as effective delivery vectors for isofuranodiene, and capable of preserving its structure and enhancing the biological activity. Small-angle X-ray scattering, dynamic light scattering, and UV resonance Raman spectroscopy were used to characterize the nanosystems in an integrated experimental approach. Encapsulation of isofuranodiene in the lipid matrix resulted in a transition from a cubic Im3m to a reversed hexagonal phase because of the highly lipophilic character of the drug, as obtained in SAXS measurements, and in significant shifts in the components of the Raman spectrum of isofuranodiene. The anticancer activity of isofuranodiene-loaded lipidic nanoparticles was assessed on MDA-MB 231 cell line by MTT assay and was found to be higher than that of pristine isofuranodiene.
Michela Pisani; Luana Quassinti; Massimo Bramucci; Rossana Galassi; Filippo Maggi; Barbara Rossi; Alessandro Damin; Patricia Carloni; Paola Astolfi. Nanostructured liquid crystalline particles as delivery vectors for isofuranodiene: Characterization and in-vitro anticancer activity. Colloids and Surfaces B: Biointerfaces 2020, 192, 111050 .
AMA StyleMichela Pisani, Luana Quassinti, Massimo Bramucci, Rossana Galassi, Filippo Maggi, Barbara Rossi, Alessandro Damin, Patricia Carloni, Paola Astolfi. Nanostructured liquid crystalline particles as delivery vectors for isofuranodiene: Characterization and in-vitro anticancer activity. Colloids and Surfaces B: Biointerfaces. 2020; 192 ():111050.
Chicago/Turabian StyleMichela Pisani; Luana Quassinti; Massimo Bramucci; Rossana Galassi; Filippo Maggi; Barbara Rossi; Alessandro Damin; Patricia Carloni; Paola Astolfi. 2020. "Nanostructured liquid crystalline particles as delivery vectors for isofuranodiene: Characterization and in-vitro anticancer activity." Colloids and Surfaces B: Biointerfaces 192, no. : 111050.
Bee pollen loads generally have a homogeneous and monospecific pollen content and assume a typical form and color, due to the typical bee foraging habits, thus having a typical composition related to the botanical origin. The present study aims to characterize bee pollen loads belonging to different botanical species using morphological, spectroscopic and color properties and to find relationships between these variables. IR spectra analysis allowed to have a reliable picture of the components present in the different samples; color and granulometry permits a visual identification of pollen load belonging to different species. Multivariate analysis enabled differentiation among the botanical origin of most of the bee pollen samples, grouping them according to the family and the genus and confirming the possibility to use IR and color measurements for the evaluative analysis and classification of bee pollen samples, to promote the consumption of this bee product as functional food.
Sara Castiglioni; Paola Astolfi; Carla Conti; Elga Monaci; Mariassunta Stefano; Patricia Carloni. Morphological, Physicochemical and FTIR Spectroscopic Properties of Bee Pollen Loads from Different Botanical Origin. Molecules 2019, 24, 3974 .
AMA StyleSara Castiglioni, Paola Astolfi, Carla Conti, Elga Monaci, Mariassunta Stefano, Patricia Carloni. Morphological, Physicochemical and FTIR Spectroscopic Properties of Bee Pollen Loads from Different Botanical Origin. Molecules. 2019; 24 (21):3974.
Chicago/Turabian StyleSara Castiglioni; Paola Astolfi; Carla Conti; Elga Monaci; Mariassunta Stefano; Patricia Carloni. 2019. "Morphological, Physicochemical and FTIR Spectroscopic Properties of Bee Pollen Loads from Different Botanical Origin." Molecules 24, no. 21: 3974.
Consumption of rooibos (Aspalathus linearis) as herbal tea is growing in popularity worldwide and its health-promoting attributes are mainly ascribed to its phenolic composition, which may be affected by the brewing conditions used. An aspect so far overlooked is the impact of cold brewing vs regular brewing and microwave boiling on the (poly) phenolic profile and in vitro antioxidant capacity of infusions prepared from red (‘fermented’, oxidized) and green (‘unfermented’, unoxidized) rooibos, the purpose of the present study. By using an untargeted metabolomics-based approach (UHPLC-QTOF mass spectrometry), 187 phenolic compounds were putatively annotated in both rooibos types, with flavonoids, tyrosols, and phenolic acids the most represented type of phenolic classes. Multivariate statistics (OPLS-DA) highlighted the phenolic classes most affected by the brewing conditions. Similar antioxidant capacities (ORAC and ABTS assays) were observed between cold- and regular-brewed green rooibos and boiled-brewed red rooibos. However, boiling green and red rooibos delivered infusions with the highest antioxidant capacities and total polyphenol content. The polyphenol content strongly correlated with the in vitro antioxidant capacities, especially for flavonoids and phenolic acids. These results contribute to a better understanding of the impact of the preparation method on the potential health benefits of rooibos tea.
Elisabetta Damiani; Patricia Carloni; Gabriele Rocchetti; Biancamaria Senizza; Luca Tiano; Elizabeth Joubert; Dalene De Beer; Luigi Lucini. Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea. Antioxidants 2019, 8, 499 .
AMA StyleElisabetta Damiani, Patricia Carloni, Gabriele Rocchetti, Biancamaria Senizza, Luca Tiano, Elizabeth Joubert, Dalene De Beer, Luigi Lucini. Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea. Antioxidants. 2019; 8 (10):499.
Chicago/Turabian StyleElisabetta Damiani; Patricia Carloni; Gabriele Rocchetti; Biancamaria Senizza; Luca Tiano; Elizabeth Joubert; Dalene De Beer; Luigi Lucini. 2019. "Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea." Antioxidants 8, no. 10: 499.
Objectives: Coenzyme Q10, incorporated in DOPC lyposomes or naturally present in liver bovine mitochondria or in human blood plasma, was reacted with nitrogen dioxide •NO2 or with a •NO/•NO2 mixture. Methods and Results: The reaction course was monitored by Electron Paramagnetic Resonance (EPR) spectroscopy and in all cases the formation of a di-tert-alkyl nitroxide was observed, deriving from the addition of •NO2 to one of the double bonds, most likely the terminal one, of the isoprenic chain. The rate constant for nitroxide formation was also determined by EPR spectroscopy and an initial rate of ca. 7 × 10-8 M s-1 was obtained.
Paola Astolfi; Jean-Louis Clément; Didier Gigmes; Tatiana Armeni; Patricia Carloni; Lucedio Greci. Reaction of endogenous Coenzyme Q10 with nitrogen monoxide and its metabolite nitrogen dioxide. Redox Report 2019, 24, 56 -61.
AMA StylePaola Astolfi, Jean-Louis Clément, Didier Gigmes, Tatiana Armeni, Patricia Carloni, Lucedio Greci. Reaction of endogenous Coenzyme Q10 with nitrogen monoxide and its metabolite nitrogen dioxide. Redox Report. 2019; 24 (1):56-61.
Chicago/Turabian StylePaola Astolfi; Jean-Louis Clément; Didier Gigmes; Tatiana Armeni; Patricia Carloni; Lucedio Greci. 2019. "Reaction of endogenous Coenzyme Q10 with nitrogen monoxide and its metabolite nitrogen dioxide." Redox Report 24, no. 1: 56-61.
In this work, bee pollen samples from different botanical origin were investigated for antioxidant capacity. Thereafter, a phenolic profiling was produced through a mass spectrometric untargeted metabolomic approach. Marked differences were identified in TPC, ranging from 4.2 (Magnolia) to 29.6 mg g−1 GAE (Lamium). Wide differences were also recorded in antioxidant capacity (ORAC, ABTS and DPPH assays). Untargeted profiling allowed annotating 467 compounds with flavonoids being the most frequent class of phenolics followed by phenolic acids, tyrosols, lignans and other. OPLS‐DA clearly discriminated the most represented floral families (Umbelliferae, Rosaceae and Fabaceae), suggesting, thus, that botanical origin leaves a characteristic phenolic signature in pollen. Overall, 35 phenolics accounted for most of the discrimination, with flavonoids being the most represented class. Despite the fact that further research is needed, the phenolic profile of bee pollen is a promising tool to investigate the botanical origin.
Gabriele Rocchetti; Sara Castiglioni; Gianluca Maldarizzi; Patricia Carloni; Luigi Lucini. UHPLC-ESI-QTOF-MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin. International Journal of Food Science & Technology 2018, 54, 335 -346.
AMA StyleGabriele Rocchetti, Sara Castiglioni, Gianluca Maldarizzi, Patricia Carloni, Luigi Lucini. UHPLC-ESI-QTOF-MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin. International Journal of Food Science & Technology. 2018; 54 (2):335-346.
Chicago/Turabian StyleGabriele Rocchetti; Sara Castiglioni; Gianluca Maldarizzi; Patricia Carloni; Luigi Lucini. 2018. "UHPLC-ESI-QTOF-MS phenolic profiling and antioxidant capacity of bee pollen from different botanical origin." International Journal of Food Science & Technology 54, no. 2: 335-346.
Multifloral honeys produced in the Marche region (Italy) were analysed leading to the antioxidant and colour characterisation of this type of regional honeys: the antioxidant activity was determined measuring total phenolic content (TPC), and using ABTS and DPPH assays. The elaboration of data with multivariate analyses enabled differentiation of the geographical origin of honey samples, namely as coming from the Mid/Coastal Hilly or from the High Hilly/Submountain belt of the Marche region. The cluster analysis applied to a selection of samples divided honeys belonging to the Mid/Coastal Hilly belt into three groups showing low, medium and high antioxidant activity and in part located in different areas of the region. Finally, using data of unifloral honeys from the Marche region previously determined, it was possible to have an indication of the prevalent nectar contained in most of the multifloral honey samples harvested in 2012 in the Marche region.
Sara Castiglioni; Mariassunta Stefano; Michela Pisani; Patricia Carloni. Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approach. International Journal of Food Science & Technology 2017, 53, 571 -581.
AMA StyleSara Castiglioni, Mariassunta Stefano, Michela Pisani, Patricia Carloni. Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approach. International Journal of Food Science & Technology. 2017; 53 (3):571-581.
Chicago/Turabian StyleSara Castiglioni; Mariassunta Stefano; Michela Pisani; Patricia Carloni. 2017. "Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approach." International Journal of Food Science & Technology 53, no. 3: 571-581.
The antioxidant and colour properties of nine types of monofloral Italian honeys were analysed and correlated with multivariate analysis to find relationships able to characterise the honey floral source. Total phenolic content (TPC) and antioxidant activity of the honey samples increase in the order Citrus ≈ Black Locust < Sunflower ≈ Eucalyptus ≈ Coriander < Fir Honeydew ≈ Chestnut < Honeydew ≈ Strawberry Tree and mainly correlate with colour. A linear discriminant analysis was carried out to choose spectrophotometric λ able to characterise the colour of the different types of honey. Elaboration of data with cluster and principal component analyses enables differentiation among the floral source of some honey samples, namely Strawberry Tree, Honeydew, Citrus, Black Locust, Chestnut and Fir Honeydew.
Sara Castiglioni; Mariassunta Stefano; Paola Astolfi; Patricia Carloni. Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys. International Journal of Food Science & Technology 2017, 52, 1138 -1146.
AMA StyleSara Castiglioni, Mariassunta Stefano, Paola Astolfi, Patricia Carloni. Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys. International Journal of Food Science & Technology. 2017; 52 (5):1138-1146.
Chicago/Turabian StyleSara Castiglioni; Mariassunta Stefano; Paola Astolfi; Patricia Carloni. 2017. "Chemometric approach to the analysis of antioxidant properties and colour of typical Italian monofloral honeys." International Journal of Food Science & Technology 52, no. 5: 1138-1146.
The diverse reactivity of MnO2 in organic solvents was evidenced, its reduction potential being estimated as 0.90 V vs. NHE.
Angelo Alberti; Paola Astolfi; Patricia Carloni; Lucedio Greci; Corrado Rizzoli; Pierluigi Stipa. The reactivity of manganese dioxide towards different substrates in organic solvents. New Journal of Chemistry 2015, 39, 8964 -8970.
AMA StyleAngelo Alberti, Paola Astolfi, Patricia Carloni, Lucedio Greci, Corrado Rizzoli, Pierluigi Stipa. The reactivity of manganese dioxide towards different substrates in organic solvents. New Journal of Chemistry. 2015; 39 (11):8964-8970.
Chicago/Turabian StyleAngelo Alberti; Paola Astolfi; Patricia Carloni; Lucedio Greci; Corrado Rizzoli; Pierluigi Stipa. 2015. "The reactivity of manganese dioxide towards different substrates in organic solvents." New Journal of Chemistry 39, no. 11: 8964-8970.
The influence of commonly used steeping times and temperatures, as well as leaf size on the antioxidant activity and sensory attributes of tea were studied. Five unblended white and green tea samples from China and Malawi, infused in hot (70 °C and 90 °C; 7 min) or cold water (room temperature: 15, 30, 60, or 120 min) either as whole leaves or as milled, were analyzed. Total phenolic and flavonoid contents as well as antioxidant power (ABTS assay) were measured. The results show that the maximum extraction efficiency occurs with cold water for 120 min and with hot water at 90 °C and that only in the case of teas from whole, large leaves, the extraction was greater in cold than in hot infusions. Moreover, tea infusions prepared from milled leaves have the greatest antioxidant activity. In the sensory evaluation of some of the tea infusions, white teas were perceived more fragrant than green ones and were judged as the most favorite by the majority of the judges, especially for the brew prepared in cold water from whole leaves; all infusions obtained from the milled leaves in fact have a more bitter and astringent taste.
Sara Castiglioni; Elisabetta Damiani; Paola Astolfi; Patricia Carloni. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. International Journal of Food Sciences and Nutrition 2015, 66, 491 -497.
AMA StyleSara Castiglioni, Elisabetta Damiani, Paola Astolfi, Patricia Carloni. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas. International Journal of Food Sciences and Nutrition. 2015; 66 (5):491-497.
Chicago/Turabian StyleSara Castiglioni; Elisabetta Damiani; Paola Astolfi; Patricia Carloni. 2015. "Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas." International Journal of Food Sciences and Nutrition 66, no. 5: 491-497.
Elisabetta Damiani; Tiziana Bacchetti; Lucia Padella; Luca Tiano; Patricia Carloni. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis 2014, 33, 59 -66.
AMA StyleElisabetta Damiani, Tiziana Bacchetti, Lucia Padella, Luca Tiano, Patricia Carloni. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis. 2014; 33 (1):59-66.
Chicago/Turabian StyleElisabetta Damiani; Tiziana Bacchetti; Lucia Padella; Luca Tiano; Patricia Carloni. 2014. "Antioxidant activity of different white teas: Comparison of hot and cold tea infusions." Journal of Food Composition and Analysis 33, no. 1: 59-66.
The present study explored what effect manufacturing has on the antioxidant properties of teas coming from a single cultivar but processed differently to give a white, two black (Orthodox and CTC) and two green (low-caffeine and non-decaffeinated) teas. Total phenol (TPC), flavonoids (TFC), theaflavins, individual catechins content, and chelating activity were also investigated. Using the ABTS, ORAC and LDL assays the following ‘antioxidant profile’ was obtained: green ≥ low-caffeine green > white ≥ black Orthodox > black CTC, with statistically significant correlation between ORAC and LDL assays (r2 = 0.444, p = 0.0067), whereas TPC and TFC significantly correlate with the ABTS one (r2 = 0.871, p = 0.000 and r2 = 0.438, p = 0.007, respectively). Metal chelating activity, which was lowest in the green teas, does not correlate with antioxidant activity but appears to be influenced by theaflavins content. The results contribute to better understand how the manufacturing process influences the antioxidant activity of tea when variables (geographical region, environmental conditions, cultivar type, plucking techniques) are kept to a minimum. Secondly, we show that novel African green, white and black Orthodox teas, made from tea varieties typically used in black CTC tea production, may have potential health benefits comparable with commonly consumed teas.
Patricia Carloni; Luca Tiano; Lucia Padella; Tiziana Bacchetti; Chisomo Customu; Alexander Kay; Elisabetta Damiani. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International 2013, 53, 900 -908.
AMA StylePatricia Carloni, Luca Tiano, Lucia Padella, Tiziana Bacchetti, Chisomo Customu, Alexander Kay, Elisabetta Damiani. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International. 2013; 53 (2):900-908.
Chicago/Turabian StylePatricia Carloni; Luca Tiano; Lucia Padella; Tiziana Bacchetti; Chisomo Customu; Alexander Kay; Elisabetta Damiani. 2013. "Antioxidant activity of white, green and black tea obtained from the same tea cultivar." Food Research International 53, no. 2: 900-908.
Benzoxazinic nitrones and nitroxides are good antioxidants in model biological systems (micelles, lipoproteins, proteins, liposomes, sugars). With nitrones, this activity may be attributed to their radical trapping ability, whereas with nitroxides to their radical scavenging properties. In both cases, H-abstraction from the C-2 position of the benzoxazine moiety cannot be ruled out and could, at least in part, account for their antioxidant behaviour. Appropriate DFT calculations have been carried out to better understand the mechanisms of action of the studied compounds.
Paola Astolfi; Patricia Carloni; Maria Giovanna Marini; Giovanna Mobbili; Michela Pisani; Pierluigi Stipa. Benzoxazinic nitrones and nitroxides as possible antioxidants in biological systems. RSC Advances 2013, 3, 22023 .
AMA StylePaola Astolfi, Patricia Carloni, Maria Giovanna Marini, Giovanna Mobbili, Michela Pisani, Pierluigi Stipa. Benzoxazinic nitrones and nitroxides as possible antioxidants in biological systems. RSC Advances. 2013; 3 (44):22023.
Chicago/Turabian StylePaola Astolfi; Patricia Carloni; Maria Giovanna Marini; Giovanna Mobbili; Michela Pisani; Pierluigi Stipa. 2013. "Benzoxazinic nitrones and nitroxides as possible antioxidants in biological systems." RSC Advances 3, no. 44: 22023.
A number of 3-hydroxy substituted indolic nitrones were found to quantitatively photorearrange to (2-benzoylamino)phenyl ketones upon UV-A irradiation. EPR-Spin Trapping experiments suggest that the process, which is believed to proceed via the formation of an oxaziridine, follows a homolytic pathway. Although DFT calculations do not allow to totally exclude alternative routes involving singlet intermediates, they do provide support to the proposed homolytic mechanism, which would be driven by a 1,5-hydrogen transfer subsequent to the oxaziridine ring opening. When this hydrogen transfer was made impossible by methylation of the 3-OH group, a benzoxazine was isolated as the sole reaction product.
Angelo Alberti; Paola Astolfi; Patricia Carloni; Dietrich Döpp; Lucedio Greci; Corrado Rizzoli; Pierluigi Stipa. Radical intermediates in the photorearrangement of 3-hydroxyindolic nitrones. Tetrahedron 2011, 67, 6889 -6894.
AMA StyleAngelo Alberti, Paola Astolfi, Patricia Carloni, Dietrich Döpp, Lucedio Greci, Corrado Rizzoli, Pierluigi Stipa. Radical intermediates in the photorearrangement of 3-hydroxyindolic nitrones. Tetrahedron. 2011; 67 (36):6889-6894.
Chicago/Turabian StyleAngelo Alberti; Paola Astolfi; Patricia Carloni; Dietrich Döpp; Lucedio Greci; Corrado Rizzoli; Pierluigi Stipa. 2011. "Radical intermediates in the photorearrangement of 3-hydroxyindolic nitrones." Tetrahedron 67, no. 36: 6889-6894.
ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Elisabetta Damiani; Patricia Carloni; Marco Iacussi; Pierluigi Stipa; Lucedio Greci. ChemInform Abstract: Reactivity of Sulfur-Centered Radicals with Indolinonic and Quinolinic Aminoxyls. ChemInform 2010, 30, 1 .
AMA StyleElisabetta Damiani, Patricia Carloni, Marco Iacussi, Pierluigi Stipa, Lucedio Greci. ChemInform Abstract: Reactivity of Sulfur-Centered Radicals with Indolinonic and Quinolinic Aminoxyls. ChemInform. 2010; 30 (46):1.
Chicago/Turabian StyleElisabetta Damiani; Patricia Carloni; Marco Iacussi; Pierluigi Stipa; Lucedio Greci. 2010. "ChemInform Abstract: Reactivity of Sulfur-Centered Radicals with Indolinonic and Quinolinic Aminoxyls." ChemInform 30, no. 46: 1.
A new popular way of making tea, especially in Taiwan, is to steep leaves in cold water. Here we investigate whether antioxidant activity of teas may be affected by hot or cold water steeping and if this correlates with their polyphenol content and metal-chelating activity. A set of five loose tea samples, consisting of unblended and blended teas, was analysed following their infusion in either hot water (90 °C, 7 min) or cold water (room temperature, 2 h). Antioxidant activity, measured as hydrogen-donating ability, using the ABTS· and DMPD assays, showed no significant differences among hot or cold teas, except in the case of white tea, where significantly higher values were obtained after cold water steeping, a recurrent finding in this study. The antioxidant activity of the teas correlates well with their total phenolic content and metal-chelating activity. Cold teas were, however, generally better inhibitors of in vitro LDL conjugated diene formation and of loss in tryptophan fluorescence. The results of this study contribute to gaining further knowledge on how the potential health benefits of this popular beverage may be maximised by the different methods of preparation.
Elisabetta Venditti; Tiziana Bacchetti; Luca Tiano; Patricia Carloni; Lucedio Greci; Elisabetta Damiani. Hot vs. cold water steeping of different teas: Do they affect antioxidant activity? Food Chemistry 2010, 119, 1597 -1604.
AMA StyleElisabetta Venditti, Tiziana Bacchetti, Luca Tiano, Patricia Carloni, Lucedio Greci, Elisabetta Damiani. Hot vs. cold water steeping of different teas: Do they affect antioxidant activity? Food Chemistry. 2010; 119 (4):1597-1604.
Chicago/Turabian StyleElisabetta Venditti; Tiziana Bacchetti; Luca Tiano; Patricia Carloni; Lucedio Greci; Elisabetta Damiani. 2010. "Hot vs. cold water steeping of different teas: Do they affect antioxidant activity?" Food Chemistry 119, no. 4: 1597-1604.
Paola Astolfi; Patricia Carloni; Elisabetta Damiani; Lucedio Greci; Milvia Marini; Corrado Rizzoli; Pierluigi Stipa. Reactions of Nitrosoarenes with Nitrogen Monoxide (Nitric Oxide) and Nitrogen Dioxide: Formation of Diarylnitroxides. European Journal of Organic Chemistry 2008, 2008, 3279 -3285.
AMA StylePaola Astolfi, Patricia Carloni, Elisabetta Damiani, Lucedio Greci, Milvia Marini, Corrado Rizzoli, Pierluigi Stipa. Reactions of Nitrosoarenes with Nitrogen Monoxide (Nitric Oxide) and Nitrogen Dioxide: Formation of Diarylnitroxides. European Journal of Organic Chemistry. 2008; 2008 (19):3279-3285.
Chicago/Turabian StylePaola Astolfi; Patricia Carloni; Elisabetta Damiani; Lucedio Greci; Milvia Marini; Corrado Rizzoli; Pierluigi Stipa. 2008. "Reactions of Nitrosoarenes with Nitrogen Monoxide (Nitric Oxide) and Nitrogen Dioxide: Formation of Diarylnitroxides." European Journal of Organic Chemistry 2008, no. 19: 3279-3285.
In this overview, peroxidation processes which lead to the degradation of organic material and the mechanisms by which antioxidants work are discussed. Special attention is focused on hydrogen and electron transfer processes and on radical scavenging reactions. Most natural and synthetic antioxidants during their action generate species which could exert a pro-oxidant effect, therefore the balance between antioxidant/pro-oxidant aspects is also discussed.
Elisabetta Damiani; Paola Astolfi; Patricia Carloni; Pierluigi Stipa; Lucedio Greci. Antioxidants: How They Work. Oxidants in Biology 2008, 251 -266.
AMA StyleElisabetta Damiani, Paola Astolfi, Patricia Carloni, Pierluigi Stipa, Lucedio Greci. Antioxidants: How They Work. Oxidants in Biology. 2008; ():251-266.
Chicago/Turabian StyleElisabetta Damiani; Paola Astolfi; Patricia Carloni; Pierluigi Stipa; Lucedio Greci. 2008. "Antioxidants: How They Work." Oxidants in Biology , no. : 251-266.
Owing to the spectral distribution of solar UV, the UVA component of sunlight is now believed to be the main cause of photoaging and photocarcinogenesis and is much more effective than UVB in inducing peroxidative damage. Consequently, most skin care cosmetic products now include UVA filters in their formulations along with UVB filters. These modern sunscreens should provide and maintain their initial absorbance, hence protection, throughout the entire period of exposure to sunlight. However, not all UVA and UVB filters are sufficiently photostable. In this study, we examine the correlation between the photochemical degradation of sunscreen agents under UVA irradiation, with particular reference to the UVA-absorber 4-tert-butyl-4'-methoxydibenzoylmethane, alone and in combination with other organic UV filters (2-ethylhexyl 4 methoxycinnamate and 2-ethylhexyl 2-cyano-3,3-diphenylacrylate) and their ability to prevent UVA-induced lipid peroxidation. Since antioxidants are also added to formulations to deactivate free radicals generated during UVA exposure, vitamin E and the synthetic antioxidant, bis(2,2,6,6-tetramethyl-1-oxyl-piperidine-4-yl)sebacate, a nitroxide derivative, were also included in this study. By using simple in vitro tests, the results show that a decrease in spectral absorbance of the UV filters correlates in most cases with increased UVA-induced lipid peroxidation; this depends on the specific UV absorber analysed and also on whether they are alone or in combination. Furthermore, the combined presence or absence of antioxidants has a profound effect on this oxidative event. In particular, the nitroxide appears to be a more efficient photo-antioxidant than vitamin E. Similar experiments were also performed under natural sunlight and the results obtained did not differ substantially from those performed under UVA. The results presented and discussed in this work may help in understanding the effects of UVA/UVB absorbers and antioxidants upon the level of UV-induced ROS generated under UVA exposure and in natural sunlight which could be relevant for improving the photoprotection and efficacy of skin care cosmetic formulations.
Elisabetta Damiani; Luca Rosati; Riccardo Castagna; Patricia Carloni; Lucedio Greci. Changes in ultraviolet absorbance and hence in protective efficacy against lipid peroxidation of organic sunscreens after UVA irradiation. Journal of Photochemistry and Photobiology B: Biology 2006, 82, 204 -213.
AMA StyleElisabetta Damiani, Luca Rosati, Riccardo Castagna, Patricia Carloni, Lucedio Greci. Changes in ultraviolet absorbance and hence in protective efficacy against lipid peroxidation of organic sunscreens after UVA irradiation. Journal of Photochemistry and Photobiology B: Biology. 2006; 82 (3):204-213.
Chicago/Turabian StyleElisabetta Damiani; Luca Rosati; Riccardo Castagna; Patricia Carloni; Lucedio Greci. 2006. "Changes in ultraviolet absorbance and hence in protective efficacy against lipid peroxidation of organic sunscreens after UVA irradiation." Journal of Photochemistry and Photobiology B: Biology 82, no. 3: 204-213.
Paola Astolfi; Patricia Carloni; Riccardo Castagna; Lucedio Greci; Corrado Rizzoli; Pierluigi Stipa. Oxazoles Formation During O-Alkylation of Isonitroso-naphthols. X-Ray Structure of [1,2]Naphthoquinone 1-[O-(4-tert-Butyl-benzyl)-oxime] and 2-(4-tert-Butyl-phenyl)naphth[1,2-d]oxazole. ChemInform 2005, 36, 1 .
AMA StylePaola Astolfi, Patricia Carloni, Riccardo Castagna, Lucedio Greci, Corrado Rizzoli, Pierluigi Stipa. Oxazoles Formation During O-Alkylation of Isonitroso-naphthols. X-Ray Structure of [1,2]Naphthoquinone 1-[O-(4-tert-Butyl-benzyl)-oxime] and 2-(4-tert-Butyl-phenyl)naphth[1,2-d]oxazole. ChemInform. 2005; 36 (20):1.
Chicago/Turabian StylePaola Astolfi; Patricia Carloni; Riccardo Castagna; Lucedio Greci; Corrado Rizzoli; Pierluigi Stipa. 2005. "Oxazoles Formation During O-Alkylation of Isonitroso-naphthols. X-Ray Structure of [1,2]Naphthoquinone 1-[O-(4-tert-Butyl-benzyl)-oxime] and 2-(4-tert-Butyl-phenyl)naphth[1,2-d]oxazole." ChemInform 36, no. 20: 1.