5 documents found, page 1 of 1
Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Per...
Lucarini, Massimo; Durazzo, Alessandra; Bernini, Roberta; Campo, Margherita; Vita, Chiara; Souto, Eliana B.; Lombardi-Boccia, GinevraThe by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a ...
Looking for Minor Phenolic Compounds in Extra Virgin Olive Oils Using Neutron a...
Senesi, Roberto; Andreani, Carla; Baglioni, Piero; Batista de Carvalho, Luís A. E.; Licoccia, Silvia; Marques, M. P. M.; Moretti, Giulia; Noce, AnnalisaExtra virgin olive oil (EVOO) is defined as a functional food as it contains numerous phenolic components with well-recognized health-beneficial properties, such as high antioxidant and anti-inflammatory capacity. These characteristics depend on their structural/conformational behavior, which is largely determined by intra- and intermolecular H-bond interactions. While the vibrational dynamics of isolated compo...
Fruit wastes as a valuable source of value-added compounds: a collaborative per...
Lucarini, Massimo; Durazzo, Alessandra; Bernini, Roberta; Campo, Margherita; Vita, Chiara; Souto, Eliana B.; Lombardi-Boccia, GinevraThe by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a ...
Grape seeds: chromatographic profile of fatty acids and phenolic compounds and ...
Lucarini, Massimo; Durazzo, Alessandra; Kiefer, Johannes; Santini, Antonello; Lombardi-Boccia, Ginevra; Souto, Eliana B.; Romani, Annalisa; Lampe, AnjaThe primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, ...
Chapter 41 - Cold pressed argan (Argania spinose) oil
Lucarini, Massimo; Durazzo, Alessandra; Nicoli, Stefano Ferrari; Raffo, Antonio; Santini, Antonello; Novellino, Ettore; Souto, Eliana B.This chapter gives an updated shot on cold pressed argan (Argania spinose) oil. In addition to the description of extraction and processing technique, the main components of nutritional and nutraceutical interest of cold pressed argan (Argania spinose) seed oil are discussed. The presence of aromatic compounds and their contribution to the organoleptic properties, as well as the beneficial properties, are discu...