This PhD thesis is related to the evolution of phenolic composition of olive fruit to demonstrate the relationship between the raw material sources and the compounds responsible for the healthy and sensory properties of virgin olive oil, and to investigate the mechanisms involved in the synthesis and/or in the degradation of the phenolic fraction. On the basis of phenolic compositions of twelve Italian olive cultivars (Bianchella, Canino, Coratina, Dolce di Andria, Dritta, Frantoio, Leccino, Moraiolo, Nocellara del Belice, Nocellara Etnea, Rosciola and Tendellone) analysed, some significative qualitative and quantitative differences were observed. The main results were utilized, during the following analysis of the genetic expressions of olive cultivars, to determine the genes directly involved in the synthesis and the degradation of the phenolic fraction during the different fruit ripening stages. On the basis of the results about the evolution of phenolic compounds of olive drupes a research program aimed to identify the genes involved in the biosynthesis pathways of fruit secoiridoids, was developed by the CNR-Institute of Plant Genetics, Perugia.

The olive oil extraction industry is responsible for the production of high quantities of vegetation waters, represented by the constitutive water of the olive fruit and by the water used during the process. This by-product represent an environmental problem in the olive’s cultivation areas because of its high content of organic matter, with high value of BOD5 and COD. For that reason the disposal of the vegetation water is very difficult and needs a previous depollution. The organic matter of vegetation water mainly consists of polysaccharides, sugars, proteins, organic acids, oil and polyphenols. This last compounds are the principal responsible for the pollution problems, due to their antimicrobial activity, but, at the same time they are well known for their antioxidant properties. The most concentrate phenolic compounds in waters and also in virgin olive oils are secoiridoids like oleuropein, demethyloleuropein and ligstroside derivatives (the dialdehydic form of elenolic acid linked to 3,4-DHPEA, or p-HPEA (3,4-DHPEA-EDA or p-HPEA-EDA) and an isomer of the oleuropein aglycon (3,4-DHPEA-EA). The management of the olive oil vegetation water has been extensively investigated and several different valorisation methods have been proposed, such as the direct use as fertilizer or the transformation by physico-chemical or biological treatments. During the last years researchers focused their interest on the recovery of the phenolic fraction from this waste looking for its exploitation as a natural antioxidant source. At the present only few contributes have been aimed to the utilization for a large scale phenols recovery and further investigations are required for the evaluation of feasibility and costs of the proposed processes. The present PhD thesis reports a preliminary description of a new industrial scale process for the recovery of the phenolic fraction from olive oil vegetation water treated with enzymes, by direct membrane filtration (microfiltration/ultrafiltration with a cut-off of 250 KDa, ultrafiltration with a cut-off of 7 KDa/10 KDa and nanofiltration/reverse osmosis), partial purification by the use of a purification system based on SPE analysis and by a liquid-liquid extraction system (LLE) with contemporary reduction of the pollution related problems. The phenolic fractions of all the samples obtained were qualitatively and quantitatively by HPLC analysis. The work efficiency in terms of flows and in terms of phenolic recovery gave good results. The final phenolic recovery is about 60% respect the initial content in the vegetation waters. The final concentrate has shown a high content of phenols that allow to hypothesize a possible use as zootechnic nutritional supplements. The purification of the final concentrate have garanteed an high purity level of the phenolic extract especially in SPE analysis by the use of XAD-16 (73% of the total phenolic content of the concentrate). This purity level could permit a future food industry employment such as food additive, or, thanks to the strong antioxidant activity, it would be also use in pharmaceutical or cosmetic industry. The vegetation water depollutant activity has brought good results, as a matter of fact the final reverse osmosis permeate has a low pollutant rate in terms of COD and BOD5 values (2% of the initial vegetation water), that could determinate a recycling use in the virgin olive oil mechanical extraction system producing a water saving and reducing thus the oil industry disposal costs .

Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking).

No description available.

L’irrigidimento del contesto regolamentare europeo dovuto all’attuale condizione di contaminazione diffusa dell’ambiente, riscontrata in Italia e in molti altri paesi europei, ha visto l’esigenza sempre più pressante di razionalizzare le dosi dei fitofarmaci utilizzati in agricoltura. Lo sviluppo e l’utilizzo di nuovi prodotti coadiuvanti come specifici antideriva per erbicidi, rappresenta in questo senso, un’importante risorsa su cui si inizia a fare affidamento. In Francia, per esempio, già da alcuni anni ci sono normative che obbligano l’utilizzo in agricoltura di tali prodotti, mentre in Italia non si hanno ancora direttive precise a riguardo. In tal contesto l’obiettivo principale di questa ricerca, effettuata in collaborazione con la ditta Intrachem, è stato quello di studiare alcune caratteristiche funzionali relative a due prodotti, che verranno lanciati a breve sul mercato, come specifici antideriva per erbicidi. In particolar modo è stato fatto uno studio per verificare se ed eventualmente come, questi coadiuvanti (Gondor e Zarado) possono influenzare l’attività del principio attivo a cui vengono aggiunti, apportando variazioni relative alla sua efficacia. Lo schema di lavoro seguito ha previsto una prima fase di saggio dove venivano effettuati test dose-risposta, utilizzando diversi erbicidi a diverse concentrazioni. I test sono stati effettuati su alcune malerbe mono e dicotiledoni. In ciascuna di queste prove è stata valutata e confrontata la percentuale di sopravvivenza e il peso dei sopravvissuti tra le tesi trattate. Le tesi prevedevano trattamenti con erbicida e trattamenti con erbicida più uno dei due coadiuvanti. Nella seconda fase si è effettuato un approfondimento sulle tesi che hanno mostrato i risultati più interessanti, per capirne possibilmente le basi fisiologiche. In particolare si è verificato se l’aggiunta dei due antideriva potesse determinare cambiamenti durante la fase di assorbimento e di traslocazione del principio attivo all’interno della piantina, utilizzando molecole radiomarcate con C14. Dai risultati ottenuti si è potuto evidenziare come l’aggiunta dei coadiuvanti possa rendere più efficace l’azione dell’erbicida nei casi in cui le infestanti non vengono completamente controllate dagli stessi (stadio vegetativo troppo avanzato e resistenza all’erbicida). Non è stato sempre verificato che ad un miglioramento dell’efficacia coincida un aumento dell’assorbimento e della traslocazione del principio attivo, all’interno della pianta. In conclusione si è potuto constatare che Gondor e Zarado oltre a svolgere la loro funzione antideriva, non influenzano negativamente l’efficacia dell’erbicida, salvo poche eccezioni, ma al contrario possono potenziarne l’azione, nelle situazioni “border line”.

Scopo della presente ricerca era quello di approfondire il ruolo dei Sirfidi afidifagi ponendo particolare attenzione alle interazioni multitrofiche e all'effetto del paesaggio sul popolamento di Sirfidi. Larve e pupe di Sirfidi sono state monitorate in siti a diverso impatto antropico, in particolare in monocolture di mais e frumento ed in aree a maggiore diversità. La percentuale di parassitizzazione è risultata significativamente maggiore in aree a maggiore semplificazione, in particolare nei campi di mais. Anche la tipologia dei parassitoidi di Sirfidi è risultata diversa: mentre Pachyneuron (Encyrtidae) è il parassitoide chiave nel mais, in altri siti i Diplazontini (Ichneumonidae) sono risultati più frequenti. La distribuzione spaziale di Sirfidi ed altri predatori/parassitoidi afidifagi è stata analizzata in campi di mais e frumento dal 2007 al 2009. I pattern di distribuzione spaziale e temporale sembrano tali da impedire la sovrapposizione degli afidifagi favorendo una partizione di nicchia. Il popolamento di Sirfidi in un'area rurale caratterizzata da forte ricchezza in elementi di naturalità è stata analizzata per tre anni consecutivi, permettendo il ritrovamento di specie molto rare come Criorhina pachymera. Ai dati ottenuti è stato applicato Syrph the Net per la valutazione dello stato di conservazione del sito; è stata riscontrata una percentuale elevata di specie osservate ma non attese confermando come questo parametro può essere molto utile nella valutazione del paesaggio soprattutto in ambienti rurali. Infine Syrph the Net è stato applicato al popolamento di Sirfidi della provincia di Ferrara confermando l'utilità di questa tecnica per la valutazione della conservazione degli habitat anche in comprensori molto ampi.

Sebbene Anarsia lineatella sia un fitofago ormai da anni introdotto e diffuso in Italia, ancora poco si conosce circa le sue abitudini riproduttive. In considerazione della elevata dannosità di A. lineatella nei pescheti del nord Italia e delle scarse conoscenze sulla sua biologia, si è evidenziata la necessità di approfondire la conoscenza di questo fitofago. Pertanto gli scopi di questa ricerca hanno riguardato l’approfondimento delle conoscenze sui sistemi di comunicazione intraspecifici utilizzati da A. lineatella; la valutazione dell’efficacia di diverse miscele di feromone sintetico, in laboratorio utilizzando anche densità diverse di popolazioni di anarsia e in campo utilizzando gabbie di accoppiamento appositamente costruite, posizionate in frutteti a conduzione biologica nel nord Italia e messe a confronto con gabbie che utilizzavano come fonte attrattiva femmine vergini di tre giorni di età. Sono state condotte prove sul comportamento di maschi di A. lineatella di differenti età in risposta al feromone emesso da femmine vergini di tre giorni di età e al feromone emesso da erogatori di materiale plastico contenenti differenti miscele di feromone sintetico. Sono stati condotti studi per verificare l’influenza del contenuto di alcol ((E)5-10:OH) nella miscela feromonica sulla capacità di inibizione degli accoppiamenti, sottoponendo gli insetti a differenti concentrazioni di feromone in modo da verificare eventuali differenze di attività delle diverse miscele, differenze che emergerebbero con evidenza maggiore alle minori concentrazioni. Alcune prove sono state effettuate anche con differenti densità di popolazione, poiché una maggiore densità di popolazione determina una maggiore probabilità di accoppiamento, evidenziando più chiaramente i limiti di efficacia della miscela utilizzata. Inoltre sono state effettuate prove di campo per confrontare due modelli di erogatore per la confusione sessuale di anarsia contenenti miscele con differenti percentuali di alcol Inoltre, poiché nei pescheti la presenza di A. lineatella è pressoché sempre associata a quella di Cydia molesta e l’applicazione del metodo della confusione deve spesso essere applicato per controllare entrambi gli insetti, può risultare vantaggioso disporre di un unico erogatore contenente entrambi i feromoni; è stato quindi valutato un erogatore contenente una miscela dei due feromoni per verificare eventuali interazioni che possano ridurre l’efficacia. / STUDY OF INTRASPECIFIC COMMUNICATION IN ANARSIA LINEATELLA ZELLER Although Anarsia lineatella is a pest introduced and spread in Italy since many years, little is known about its reproductive behaviour. Considering that A. lineatella causes high damage in northern Italy peach orchards and there is insufficient knowledge on its biology, the need to deepen the knowledge of this pest has emerged. This research has focused on: the study of intraspecific communication systems used by A. lineatella; the evaluation of the effectiveness of different blends of synthetic pheromone also in the presence of different population densities of anarsia; the evaluation of the effectiveness of different blends of synthetic pheromone using mating cages placed in organic orchards in northern Italy. Bioassays were carried out on the behaviour of A. lineatella males of different ages in response to the pheromone emitted by three days old virgin females and to the pheromone emitted by plastic dispensers containing different mixtures of synthetic pheromone. Studies were conducted using some blends with different alcohol content ((E)5-10:OH) in order to evaluate their ability in disrupting the mating. Some bioassays were also carried out with different densities of population, since a greater population density leads to higher probability of mating, to show clearly the efficacy of the mixtures. Field tests were also carried out to compare two mating disruption dispenser models containing mixtures with different percentages of alcohol (for A. lineatella). Since the presence of A. lineatella is often associated with that of Cydia molesta, the application of a single pheromone dispenser for both insects, could be convenient, ensuring that the simultaneous presence of two pheromones does not result in interactions that reduce their effectiveness.

No description available.

The research performed during the PhD candidature was intended to evaluate the quality of white wines, as a function of the reduction in SO2 use during the first steps of the winemaking process. In order to investigate the mechanism and intensity of interactions occurring between lysozyme and the principal macro-components of musts and wines, a series of experiments on model wine solutions were undertaken, focusing attention on the polyphenols, SO2, oenological tannins, pectines, ethanol, and sugar components. In the second part of this research program, a series of conventional sulphite added vinifications were compared to vinifications in which sulphur dioxide was replaced by lysozyme and consequently define potential winemaking protocols suitable for the production of SO2-free wines. To reach the final goal, the technological performance of two selected yeast strains with a low aptitude to produce SO2 during fermentation were also evaluated. The data obtained suggested that the addition of lysozyme and oenological tannins during the alcoholic fermentation could represent a promising alternative to the use of sulphur dioxide and a reliable starting point for the production of SO2-free wines. The different vinification protocols studied influenced the composition of the volatile profile in wines at the end of the alcoholic fermentation, especially with regards to alcohols and ethyl esters also a consequence of the yeast’s response to the presence or absence of sulphites during fermentation, contributing in different ways to the sensory profiles of wines. In fact, the aminoacids analysis showed that lysozyme can affect the consumption of nitrogen as a function of the yeast strain used in fermentation. During the bottle storage, the evolution of volatile compounds is affected by the presence of SO2 and oenological tannins, confirming their positive role in scaveging oxygen and maintaining the amounts of esters over certain levels, avoiding a decline in the wine’s quality. Even though a natural decrease was found on phenolic profiles due to oxidation effects caused by the presence of oxygen dissolved in the medium during the storage period, the presence of SO2 together with tannins contrasted the decay of phenolic content at the end of the fermentation. Tannins also showed a central role in preserving the polyphenolic profile of wines during the storage period, confirming their antioxidant property, acting as reductants. Our study focused on the fundamental chemistry relevant to the oxidative phenolic spoilage of white wines has demonstrated the suitability of glutathione to inhibit the production of yellow xanthylium cation pigments generated from flavanols and glyoxylic acid at the concentration that it typically exists in wine. The ability of glutathione to bind glyoxylic acid rather than acetaldehyde may enable glutathione to be used as a ‘switch’ for glyoxylic acid-induced polymerisation mechanisms, as opposed to the equivalent acetaldehyde polymerisation, in processes such as microoxidation. Further research is required to assess the ability of glutathione to prevent xanthylium cation production during the in-situ production of glyoxylic acid and in the presence of sulphur dioxide.

No description available.