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32 results on '"AMORATI, RICCARDO"'

10. Molecular basis for covalent inhibition of glyceraldehyde-3-phosphate dehydrogenase by a 2-phenoxy-1,4-naphthoquinone small molecule

Author

Bruno, Stefano, primary, Uliassi, Elisa, additional, Zaffagnini, Mirko, additional, Prati, Federica, additional, Bergamini, Christian, additional, Amorati, Riccardo, additional, Paredi, Gianluca, additional, Margiotta, Marilena, additional, Conti, Paola, additional, Costi, Maria Paola, additional, Kaiser, Marcel, additional, Cavalli, Andrea, additional, Fato, Romana, additional, and Bolognesi, Maria Laura, additional

Published
2017
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29. Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil

Author

Reza Esmaeilzadeh Kenari, Amin Mousavi Khaneghah, Francisco J. Barba, Javad Tavakoli, Seyed Mohammad Bagher Hashemi, Riccardo Amorati, Ryszard Amarowicz, Tavakoli, Javad, Hashemi, Seyed Mohammad Bagher, Mousavi Khaneghah, Amin, Barba, Francisco J., Amorati, Riccardo, Esmaeilzadeh Kenari, Reza, and Amarowicz, Ryszard

Subjects
Unsaponifiable matter, food.ingredient, Tocotrienol, General Chemical Engineering, 010401 analytical chemistry, Organic Chemistry, 04 agricultural and veterinary sciences, Antioxidant compound, Total polar compound, 040401 food science, 01 natural sciences, Soybean oil, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, Unsaponifiable, Conjugated diene value, Chemical Engineering (all), Pistacia khinjuk, Food science, Kolkhoung hull oil
Abstract

Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)-unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg−1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert-butyl hydroquinone (TBHQ) (100 mg kg−1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene values and carbonyl values, and total polar compounds, the incorporation of UHO, particularly at a concentration of 200 mg kg−1, was more efficient in improving the oxidative stability compared to TBHQ. The tocol content of KHO (2043.4 mg kg−1) was higher than the reported amounts of other conventional edible oils. Furthermore, by incorporation of UHO into RSO, as compared with TBHQ, a better protection of naturally occurring antioxidants (tocopherols and sterols) was found after adding UHO to RSO. This fact was mainly attributed to the UHO's tocotrienol fraction. Hence, the USM of KHO can be used as a potent antioxidant to improve the oxidative stability of frying oils.

Published
2018
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30. Hydroperoxyl Radicals (HOO. ): Vitamin E Regeneration and H-Bond Effects on the Hydrogen Atom Transfer

Author

Andrea Baschieri, Riccardo Amorati, Jakub Cedrowski, Grzegorz Litwinienko, Cedrowski, Jakub, Litwinienko, Grzegorz, Baschieri, Andrea, Amorati, Riccardo, DIPARTIMENTO DI CHIMICA 'GIACOMO CIAMICIAN', Da definire, and AREA MIN. 03 - Scienze chimiche

Subjects
medicine.medical_treatment, Radical, solvent effects, 010402 general chemistry, Photochemistry, 01 natural sciences, hydrogen atom transfer, Catalysis, chemistry.chemical_compound, medicine, Non-covalent interactions, reactive oxygen species, chemistry.chemical_classification, reactive oxygen specie, solvent effect, hydroperoxyl radical, 010405 organic chemistry, Hydrogen bond, Vitamin E, hydroperoxyl radicals, tocopherol, Chemistry (all), Organic Chemistry, General Chemistry, Hydrogen atom, 0104 chemical sciences, Hydroperoxyl, chemistry, Solvent effects
Abstract

none 4 si Hydroperoxyl (HOO.) and alkylperoxyl (ROO.) radicals show a different behavior in H-atom-transfer processes. Both radicals react with an analogue of α-tocopherol (TOH), but HOO., unlike ROO., is able to regenerate TOH by a fast H-atom transfer: TO.+HOO.→TOH+O2. The kinetic solvent effect on the H-atom transfer from TOH to HOO.is much stronger than that observed for ROO.because noncovalent interactions with polar solvents (Solv⋅⋅⋅HOO.) destabilize the transition state. Cedrowski, Jakub; Litwinienko, Grzegorz; Baschieri, Andrea; Amorati, Riccardo Cedrowski, Jakub; Litwinienko, Grzegorz; Baschieri, Andrea; Amorati, Riccardo

Published
2016
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31. Peroxyl Radical Reactions in Water Solution: A Gym for Proton-Coupled Electron-Transfer Theories

Author

Gloria Morroni, Riccardo Amorati, Andrea Baschieri, Rossana Gambino, Luca Valgimigli, DIPARTIMENTO DI CHIMICA 'GIACOMO CIAMICIAN', AREA MIN. 03 - Scienze chimiche, Da definire, Amorati, Riccardo, Baschieri, Andrea, Morroni, Gloria, Gambino, Rossana, and Valgimigli, Luca

Subjects
radical reactions, Reaction mechanism, antioxidant, antioxidants, kinetics, proton inventory, reaction mechanisms, Chemistry (all), radical reaction, Radical, kinetic, 010402 general chemistry, Photochemistry, 01 natural sciences, Catalysis, chemistry.chemical_compound, Electron transfer, Autoxidation, 010405 organic chemistry, Organic Chemistry, General Chemistry, 0104 chemical sciences, chemistry, Radiolysis, reaction mechanism, Trolox, Proton-coupled electron transfer, Solvent effects
Abstract

none 5 no The reactions of alkylperoxyl radicals with phenols have remained difficult to investigate in water. We describe herein a simple and reliable method based on the inhibited autoxidation of water/THF mixtures, which we calibrated against pulse radiolysis. With this method we measured the rate constants kinh for the reactions of 2-tetrahydrofuranylperoxyl radicals with reference compounds: urate, ascorbate, ferrocenes, 2,2,5,7,8-pentamethyl-6-chromanol, Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-acetic acid, 2,6-di-tert-butyl-4-methoxyphenol, 4-methoxyphenol, catechol and 3,5-di-tert-butylcatechol. The role of pH was investigated: the value of kinh for Trolox and 4-methoxyphenol increased 11- and 50-fold from pH 2.1 to 12, respectively, which indicate the occurrence of a SPLET-like mechanism. H(D) kinetic isotope effects combined with pH and solvent effects suggest that different types of proton-coupled electron transfer (PCET) mechanisms are involved in water: less electron-rich phenols react at low pH by concerted electron-proton transfer (EPT) to the peroxyl radical, whereas more electron-rich phenols and phenoxide anions react by multi-site EPT in which water acts as proton relay. Radical kinetics: A simple and reliable method to measure the kinetics of peroxyl radical reactions in water is described (see figure). The proton-coupled electron transfer from a variety of compounds was investigated. Electron-poorer phenols react by concerted electron-proton transfer (EPT or CPET), whereas electron-richer phenols and phenoxide anions react by multi-site EPT (separated CPET) in which water acts as proton relay, similarly to the chemistry of radical enzymes. Amorati, Riccardo; Baschieri, Andrea; Morroni, Gloria; Gambino, Rossana; Valgimigli, Luca Amorati, Riccardo; Baschieri, Andrea; Morroni, Gloria; Gambino, Rossana; Valgimigli, Luca

Published
2016
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32. Mode of Antioxidant Action of Essential Oils

Author

Mario C. Foti, Riccardo Amorati, Amorati, Riccardo, and Foti, Mario C.

Subjects
Antioxidant, 010405 organic chemistry, Chemistry, medicine.medical_treatment, Active packaging, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, 0104 chemical sciences, law.invention, 0404 agricultural biotechnology, Engineering (all), Action (philosophy), Lipid oxidation, Agricultural and Biological Sciences (all), law, medicine, Food science, Essential oil
Abstract

There is a growing need for innovative food preservation systems. Reduction of food waste is recognised as a priority target by both FAO (2016) and the European Commission (2016). Antioxidants represent an important class of food preservatives because they are able to slow down the oxidation of unsaturated lipids (LH) contained in food, preventing therefore the development of rancidity (Schaich, 2005). Atmospheric oxygen (together with microorganisms) is the main oxidant species responsible for the decay of the organoleptic qualities of food. The reaction involved (called lipid autoxidation or peroxidation) is mediated by free radicals, which catalyse the formation of lipid hydroperoxides (LOOH) with a radical‐chain mechanism (Schaich, 2005). Butylated hydroxyanisole (BHA, E320), butylated hydroxytoluene (BHT, E321), propyl gallate (PG, E310) and tert‐butylhydroquinone (TBHQ, E319) are synthetic antioxidants commonly added to food to inhibit lipid peroxidation and the consequent rancidification. The impact of these petroleum‐derived antioxidants on human health is still under debate and generally natural alternatives are increasingly preferred (Williams et al ., 1999; Carocho et al ., 2014).

Published
2017

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