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  1. Article: Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level.

    Vezzulli, Fosca / Lambri, Milena / Bertuzzi, Terenzio

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 3

    Abstract: The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With ... ...

    Abstract The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC-MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (
    Language English
    Publishing date 2023-01-20
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12030489
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article ; Online: Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications.

    Oleszek, Marta / Kowalska, Iwona / Bertuzzi, Terenzio / Oleszek, Wiesław

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 1

    Abstract: Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with ... ...

    Abstract Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
    MeSH term(s) Food ; Industrial Waste ; Antioxidants/pharmacology ; Antioxidants/chemistry ; Phytochemicals/pharmacology ; Phytochemicals/chemistry ; Agriculture
    Chemical Substances Industrial Waste ; Antioxidants ; Phytochemicals
    Language English
    Publishing date 2023-01-01
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28010342
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    Zs.MO 81: Show issues

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  3. Article ; Online: Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level

    Vezzulli, Fosca / Lambri, Milena / Bertuzzi, Terenzio

    Foods. 2023 Jan. 20, v. 12, no. 3

    2023  

    Abstract: The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With ... ...

    Abstract The aroma of coffee is a complex mixture of more than 1000 compounds. The volatile compounds in green and roasted coffee were analyzed to detect several features related to quality, roasting level, origins, and the presence of specific defects. With respect to specialty coffee, the flavor profile and peculiarities of the aforementioned characteristics are even more relevant knowing the expectations of consumers to find, in a cup of coffee, unicity bestowed by its origin and post-harvesting processes. In this work, which dealt with 46 lots of specialty Arabica coffee, we used HS-SPME/GC–MS to detect the volatile compounds in green coffees together with those in the same coffees roasted at three different levels to identify whether differences in headspace composition were ascribable to the origin, the post-harvesting processes, and the roasting profiles. The main results are related to the discriminant power of the volatile compounds in green coffee, which are impacted by the origins more than the post-harvesting processes. Compounds such as linalool and 2,3-butanediol were more concentrated in natural coffees, while hexanal was more concentrated in washed varieties (p < 0.05). In roasted coffees, the differences in composition were due to roasting levels, countries of origin, and the post-harvesting processes, in descending order of significance.
    Keywords Coffea arabica ; flavor ; headspace analysis ; linalool ; odors
    Language English
    Dates of publication 2023-0120
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12030489
    Database NAL-Catalogue (AGRICOLA)

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  4. Article ; Online: Ochratoxin A and Sterigmatocystin in Long-Ripened Grana Cheese: Occurrence, Wheel Rind Contamination and Effectiveness of Cleaning Techniques on Grated Products.

    Pietri, Amedeo / Leni, Giulia / Mulazzi, Annalisa / Bertuzzi, Terenzio

    Toxins

    2022  Volume 14, Issue 5

    Abstract: A survey on the occurrence of ochratoxin A (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 grated products were collected in retail outlets and analysed. OTA and STC were found ... ...

    Abstract A survey on the occurrence of ochratoxin A (OTA) and sterigmatocystin (STC) in grated cheese products obtained from hard grana-type cheeses was carried out, where 107 grated products were collected in retail outlets and analysed. OTA and STC were found in 48.6% and 94.4% of the samples, in a range from <LOD to 25.05 µg kg−1 and from <LOD to 6.87 µg kg−1, respectively. STC was detected in all the OTA-contaminated samples. The OTA and STC occurrence in cheese is due to environmental contamination during ripening, leading to fungal growth and mycotoxin production on the cheese surface. This statement was confirmed by analysing the surface of 16 hard grana cheese rinds, which resulted contaminated by both OTA and STC, with concentration ranging from 3 to 370 µg kg−1. This finding demonstrates that rind inclusion increases the mycotoxin concentration in grated cheeses. The mycotoxin level significantly decreased from the surface (0−1.5 mm) to inner parts of cheese rinds (1.5−4.5 mm). Industrial wheel-cleaning techniques can represent a useful treatment to reduce both toxins in grated cheese products.<br />
    MeSH term(s) Cheese/microbiology ; Ochratoxins/analysis ; Sterigmatocystin/analysis ; Thylakoids/chemistry
    Chemical Substances Ochratoxins ; Sterigmatocystin (10048-13-2) ; ochratoxin A (1779SX6LUY)
    Language English
    Publishing date 2022-04-27
    Publishing country Switzerland
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2518395-3
    ISSN 2072-6651 ; 2072-6651
    ISSN (online) 2072-6651
    ISSN 2072-6651
    DOI 10.3390/toxins14050306
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: Reduction of Mycotoxigenic Fungi Growth and Their Mycotoxin Production by

    Bertuzzi, Terenzio / Leni, Giulia / Bulla, Giulia / Giorni, Paola

    Toxins

    2022  Volume 14, Issue 11

    Abstract: The use of chemical pesticides to control the occurrence of mycotoxigenic fungi in crops has led to environmental and human health issues, driving the agriculture sector to a more sustainable system. Biocontrol agents such ... ...

    Abstract The use of chemical pesticides to control the occurrence of mycotoxigenic fungi in crops has led to environmental and human health issues, driving the agriculture sector to a more sustainable system. Biocontrol agents such as
    MeSH term(s) Humans ; Mycotoxins/toxicity ; Bacillus subtilis ; Alternaria ; Lipopeptides/pharmacology ; Pesticides
    Chemical Substances Mycotoxins ; Lipopeptides ; Pesticides
    Language English
    Publishing date 2022-11-17
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2518395-3
    ISSN 2072-6651 ; 2072-6651
    ISSN (online) 2072-6651
    ISSN 2072-6651
    DOI 10.3390/toxins14110797
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  6. Article ; Online: Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times.

    Rocchetti, Gabriele / Scansani, Alessandra / Leni, Giulia / Sigolo, Samantha / Bertuzzi, Terenzio / Prandini, Aldo

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 5

    Abstract: Ripening time is known to drive the chemical and sensory profiles of dry meat products, thus potentially affecting the final quality of the product. Starting from these background conditions, the aim of this work was to shed light, for the first time, on ...

    Abstract Ripening time is known to drive the chemical and sensory profiles of dry meat products, thus potentially affecting the final quality of the product. Starting from these background conditions, the aim of this work was to shed light, for the first time, on the chemical modifications of a typical Italian PDO meat product-namely, Coppa Piacentina-during ripening, to find correlations between its sensory quality and the biomarker compounds related to the progress of ripening. The ripening time (from 60 to 240 days) was found to deeply modify the chemical composition of this typical meat product, providing potential biomarkers of both oxidative reactions and sensory attributes. The chemical analyses revealed that there is typically a significant decrease in the moisture content during ripening, likely due to increased dehydration. In addition, the fatty acid profile showed that the distribution of polyunsaturated fatty acids significantly (
    MeSH term(s) Oxidation-Reduction ; Meat Products/analysis ; Meat/analysis ; Fatty Acids ; Glutathione ; Metabolomics
    Chemical Substances Fatty Acids ; Glutathione (GAN16C9B8O)
    Language English
    Publishing date 2023-02-27
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28052223
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.MO 81: Show issues

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  7. Article ; Online: Volatile compounds, gamma-glutamyl-peptides and free amino acids as biomarkers of long-ripened protected designation of origin Coppa Piacentina.

    Leni, Giulia / Rocchetti, Gabriele / Bertuzzi, Terenzio / Abate, Alessio / Scansani, Alessandra / Froldi, Federico / Prandini, Aldo

    Food chemistry

    2023  Volume 440, Page(s) 138225

    Abstract: Coppa Piacentina is an Italian protected designation of origin (PDO) dry-cured product obtained from the muscle of pork neck and ripened for at least six months. Metabolomics- and volatilomics-based strategies, combined with a chemical characterization ... ...

    Abstract Coppa Piacentina is an Italian protected designation of origin (PDO) dry-cured product obtained from the muscle of pork neck and ripened for at least six months. Metabolomics- and volatilomics-based strategies, combined with a chemical characterization of free amino acids were applied to identify biomarkers of long-ripened Coppa Piacentina PDO. Long ripening induced a significantly increase of total free amino acids, mainly represented by glutamic acid, involved in the umami taste perception. Untargeted metabolomics, performed using UHPLC-HRMS, allowed to identify 32 putative gamma-glutamyl-peptides, known as main contributors to the kokumi taste. Unsupervised and supervised multivariate statistics observed a clear modification of these peptides over the ripening, with gamma-glutamyl-peptides which significantly increased in long-ripened samples. A volatilomics-based strategy, conducted with GCxGC-MS, was then performed, and 93 different compounds were identified, with aldehyde and ketones deriving from the lipid auto-oxidation which increased according to ripening.
    MeSH term(s) Amino Acids ; Peptides ; Glutamic Acid ; Aldehydes ; Biomarkers
    Chemical Substances Amino Acids ; Peptides ; Glutamic Acid (3KX376GY7L) ; Aldehydes ; Biomarkers
    Language English
    Publishing date 2023-12-19
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2023.138225
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  8. Article ; Online: Alternaria

    Bertuzzi, Terenzio / Rastelli, Silvia / Pietri, Amedeo / Giorni, Paola

    Food additives & contaminants. Part B, Surveillance

    2021  Volume 14, Issue 3, Page(s) 170–176

    Abstract: The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017-2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in ...

    Abstract The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017-2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other
    MeSH term(s) Alternaria ; Chromatography, Liquid ; Food Contamination/analysis ; Lycopersicon esculentum ; Mycotoxins/analysis ; Tandem Mass Spectrometry
    Chemical Substances Mycotoxins
    Language English
    Publishing date 2021-06-02
    Publishing country England
    Document type Journal Article
    ZDB-ID 2447868-4
    ISSN 1939-3229 ; 1939-3210
    ISSN (online) 1939-3229
    ISSN 1939-3210
    DOI 10.1080/19393210.2021.1895325
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

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    In stock of ZB MED Bonn / Germany

    Z 7795: Show issues

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  9. Article ; Online: Investigation on the presence of mycotoxins in seed hemp varieties.

    Lanzanova, Chiara / Giorni, Paola / Bulla, Giulia / Locatelli, Sabrina / Montanari, Massimo / Alberti, Ilaria / Leni, Giulia / Abate, Alessio / Bertuzzi, Terenzio

    Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

    2024  Volume 41, Issue 4, Page(s) 400–409

    Abstract: In recent years, the cultivation of hemp ( ...

    Abstract In recent years, the cultivation of hemp (
    MeSH term(s) Mycotoxins/analysis ; Cannabis ; Food Contamination/analysis ; Seeds/chemistry ; Lactones
    Chemical Substances Mycotoxins ; alternariol (KN9L4260JW) ; Lactones
    Language English
    Publishing date 2024-02-26
    Publishing country England
    Document type Journal Article
    ZDB-ID 2462951-0
    ISSN 1944-0057 ; 1944-0049
    ISSN (online) 1944-0057
    ISSN 1944-0049
    DOI 10.1080/19440049.2024.2311850
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  10. Article: Alternaria toxins in tomato products in Northern Italy in the period 2017-2019

    Bertuzzi, Terenzio / Rastelli, Silvia / Pietri, Amedeo / Giorni, Paola

    Food additives & contaminants. 2021 July 03, v. 14, no. 3

    2021  

    Abstract: The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017–2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in ...

    Abstract The occurrence of tenuazonic acid (TeA), alternariol, alternariol monomethyl and tentoxin in tomato-based products was surveyed over the years 2017–2019. A total of 120 samples were collected from retail outlets and tomato-based food producers located in Northern Italy. After extraction and purification through prepacked columns, the mycotoxins were analysed using LC-MS/MS. A widespread contamination of TeA was found in tomato-based products, particularly in concentrated tomato paste. Other Alternaria toxins were not detected. The incidence of TeA was 78.5%, 47.4%, 55.5%, and 76.9% in concentrated tomato paste (maximum value 5955 µg kg⁻¹), tomato sauce, tomato pulp, and ketchup, respectively. The mean level was 243 ± 725 µg kg⁻¹ in concentrated tomato paste and below 30 µg kg⁻¹ in the other tomato products. The contamination varied from year to year. Alternaria spp strains isolated from fresh tomatoes produced mainly TeA. This study provides further Alternaria toxins occurrence data, useful for future risk assessments.
    Keywords Alternaria ; ketchup ; mycotoxins ; pulp ; risk ; tenuazonic acid ; tomato paste ; tomato sauce ; tomatoes ; Italy
    Language English
    Dates of publication 2021-0703
    Size p. 170-176.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 2447868-4
    ISSN 1939-3229 ; 1939-3210
    ISSN (online) 1939-3229
    ISSN 1939-3210
    DOI 10.1080/19393210.2021.1895325
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 7795: Show issues

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