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Garlic (Allium sativum L.) and other species of genus Allium are popular vegetables and food seasonings, owing to their spicy flavour and richness in health-promoting compounds. Several local garlic types are still grown on a small scale in different Italian regions, not being however yet properly characterized for their chemical composition.In the present investigation ten garlic and four elephant garlic (Allium ampeloprasum L.) populations cultivated in northern and central Italy were evaluated for their alk(en)yl cysteine sulphoxide (ACSO) and volatile compound profiles. Three non-volatile ACSOs (methiin, alliin, and isoalliin) and 27 volatile compounds were identified and quantified. A high and significant within-type variability was detected, with total ACSOs in the range 2759-5756, 4533-15 520, and 6565-10 643 mg kgThis study investigated for the first time different Italian garlic and elephant garlic populations with respect to non-volatile and volatile organosulphur compound content, allowing the possibility of selecting garlic accessions according to the bioactive content. © 2022 Society of Chemical Industry.

Einkorn wheat bulgur is a traditional food deeply rooted in some areas of Turkey, since ages. The objective of this study was to evaluate the impact of simulated traditional bulgur preparation on einkorn wheat bioactive compound content. A local einkorn wheat grain sample from Turkey was boiled for 2, 3 and 4 h, then dried in a thermo-ventilated oven. Tocols, carotenoids, phytosterols and phenolics, determined as free (FPC) and bound (BPC) phenolic compounds, were analysed in hulled (spikelets) and dehulled (kernels) bulgur samples, to highlight also glumes’ contribute to their content and evolution. Kernel carotenoid and tocol content significantly decreased following bulgur preparation, to an extent of 42–58% and 15–30%, respectively. Phytosterols slightly decreased in cooked (12–19%), with respect to raw kernels. Phenolics showed different patterns, highlighting glumes’ contribute: kernel FPC increased (+87%) after 4 h of boiling, whereas no significant variations were observed for BPC. A drastic decrease of total and BPC (20.5–28.0%), was observed in spikelets following bulgur preparation. Ferulic and p-coumaric acid resulted the most abundant phenolic acids, respectively, in kernels and spikelets. Decreases in tocol, carotenoids and phytosterol contents were observed whereas an increase of kernel FPC content was calculated after cooking.

Garlic-based extracts have been surveyed as healthy promoting supplements in relation to their content of organosulfur compounds. The present study investigated the effect of high pressure extraction and maceration, and four extraction solvents (three hydroalcoholic mixtures and sunflower oil) on the total and relative amounts of the main organosulfur compounds of clove and stem extracts of the Italian ecotype "Aglio Rosso di Sulmona" (Sulmona Red Garlic). Organosulfur compounds were more abundant in cloves than in stem extracts. High pressure extraction led to higher recoveries of hydrophilic compounds than maceration whereas the highest amounts of lipophilic compounds were detected in macerates. A higher alliin-to-allicin conversion ratio was detected in clove, in comparison to stem extracts. Sunflower oil fostered allicin decay to compounds such as ajoenes, vinyldithiins and sulfides. The use of specific extraction methods may lead to standardised grade extracts, both from native raw materials and by-products.

Many wild species of the Asteraceae family are used as edible leafy vegetables. A distinctive trait characterizing these is the presence of sesquiterpene lactones, responsible of typical bitter taste and putative health-promoting effects against chronic-degenerative diseases. In this study, several edible leafy species of the Asteraceae family have been collected in the wild and characterized for their sesquiterpene lactones and 4-hydroxyphenylacetic acid inositol derivatives content by ultra-high-performance liquid chromatography coupled to Orbitrap high resolution mass spectrometry. The following species were considered: “aspraggine” (Helminthia echioides), “barba di becco” (Tragopogon pratensis), “caccialepre” (Reichardia picroides), “cicoria” (Cichorium intybus), “dente di leone” (Taraxacum officinale), “erba grassella” (Hypochaeris radicata), “grespigno” (Sonchus asper, Sonchus oleraceus), “ragaggiolo” (Chondrilla juncea), “gallina grassa” (Crepis vesicaria), “pie di gallina” (Crepis sancta) and “radicchiello” (Crepis leontodontoides). A database containing retention times and selected m/z ions for the identification of fifteen sesquiterpene lactones and six 4-hydroxyphenylacetic acid inositol derivatives was developed. Total sesquiterpene lactone content showed a remarkable variability among species (0.14-140.45 mg kg−1 of dry matter). The highest values were observed in Cichorium samples (94.29-140.45 mg kg−1 dm), that also showed higher lactucine contents. Six 4-hydroxyphenylacetic acid derivatives were identified in Taraxacum officinale.

Alkylresorcinols, fatty acid content, and antioxidant activity were analysed in Triticum monococcum, T. dicoccum, T. timopheevi, T. palaeo-colchicum and T. macha accessions from Turkey, Georgia, Armenia, Bulgaria and Italy, also including modern durum wheat (T. durum) and bread wheat (T. aestivum) varieties as controls, grown in a common environment. Total alkylresorcinol content ranged between 478.3 and 1153.9 mg kg−1 dm, with the highest contents detected in T. aestivum, T. macha and some T. monococcum accessions. All alkylresorcinol homologues effectively contributed at genotype discrimination. Hexaploid wheats showed higher A19 (23.3–27.5%) and lower A23 (14.0–15.9%) and A25 (4.3–8.1%) relative contents, with respect to other species. C18:2 (50.4–62.3%), C18:1 (14.5–25.8%) and C16 (13.3–16.7%) were the most abundant fatty acid compounds in all accessions. PUFA/MUFA, C18:1/C16 and C18:1/C18:2 ratios significantly differed among genotypes, with special respect to T. monococcum, T. aestivum and T. macha. Significant differences were also observed for protein and total phenolic content, and antioxidant activity. The data indicate that some genotypes could represent interesting sources of specific compounds, with a potential use either as promising material for the selection of improved varieties or raw materials to manufacture foods with naturally enhanced content of health promoting compounds.

This study compared alkylresorcinols, fatty acids and antioxidant activity retention following hulled wheat processing by traditional and modern plants. Glume removal and kernel crushing were considered as characterising steps. Samples were collected from two traditional einkorn wheat bulgur processing plants in Turkey, one emmer wheat processing plant in Armenia and a modern two stage processing plant in Italy, also including pearling. Whole kernels showed higher alkylresorcinol contents (759–1037 mg kg−1 dm) and antioxidant activity with respect to the correspondent crushed products. Following crushing a decrease of total alkylresorcinol content was observed, with lowest amounts detected in the semolina-like fractions. Pearling did not determine a significant decrease of alkylresorcinols of the pearled output. However the waste obtained from pearling, mainly composed of bran parts, showed the highest alkylresorcinol amount (1493 mg kg−1 dm) and antioxidant activity. The waste from pearling resulted also the richest fraction of unsaturated alkylresorcinol homologues and unsaturated fatty acids. Among fatty acids, C18:2, C18:1 and C16 resulted the most abundant compounds in all fractions. All the plants showed similar performance, with higher alkylresorcinol decreases due to the loss of specific parts of kernel, such as germ and bran.

Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.

none 3 no Fresh edible parts of 32 endive (var. crispum and latifolium) and 64 chicory accessions (Head radicchio, Sugarloaf, Leafy radicchio, and Witloof types) were analyzed for their sesquiterpene lactone (SL) and phenolic concentrations, and HPLC profile. Six SL and 20 phenolic compounds, belonging to hydroxycinnamic acids, flavonoids, and anthocyanins, were quantified. Total SL were in the range of 128–2045 and 383–2497 mg kg−1 d.m. for endive and chicory, respectively, whereas total phenolics ranged from 2207 to 15,235 and from 1356 to 77,907 mg kg−1 d.m. in the two species. An ample variability and significant differences were detected between endive and chicory and among variety and type, within species. On average, the highest SL concentration was verified in Sugarloaf chicory, whereas red Head radicchio chicories showed the highest phenolic concentration. The two species were clearly separated on the basis of discriminant analysis, with Witloof chicory showing some similar features to endive. Ferioli, Federico; Manco, Manuela Agata; D'Antuono, Luigi Filippo Ferioli, Federico; Manco, Manuela Agata; D'Antuono, Luigi Filippo

Background: Eryngium maritimum L., also known as 'sea holly', is a typical dune plant species belonging to the Apiaceae family and commonly used in Tunisia for therapeutic purposes in folk medicine. In the present study, the chemical composition and antioxidant activity of the volatile fraction extracted from air-dried fruits of five Tunisian E. maritimum ecotypes were determined.; Results: The total volatile amount ranged from 0.31% to 0.93% (w d.w.-1 ). Sixty-six volatile components were identified by means of GC-MS and accounted for 77.05-86.65% of the total extracted volatile oil. The majority of the identified metabolites were hydrocarbon sesquiterpenes and oxygenated sesquiterpenes, amounting on average to 46.69% and 30.01% of total volatiles, respectively. The principal individual components were germacrene D (13.62-31.71%), 15-hydroxy-α-muurolene (12.04-18.58%), and germacrene B (6.77-15.04%). Significant differences were noticed among E. maritimum populations. The volatile profile of E. maritimum fruits was consistently different from those of the aerial parts and roots of plants of the same species reported in previous investigations. Average radical scavenging capacity of the volatile fraction, as determined by DPPH and ABTS tests, was twice higher than that of the Trolox control.; Conclusion: This study characterised for the first time the fruits of E. maritimum for the composition and radical-scavenging capacity of their volatile fraction. The growth location confirmed as a pivotal factor in influencing the volatile profile of the fruits. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

BACKGROUND In recent years there has been a considerable interest in the consumption of ancient wheats, often referred to as having superior health-promoting properties than modern cultivars. The BaSeFood project allowed us to explore the use of primitive wheats in the Black Sea area region and in Italy, with special regard to emmer (Triticum dicoccum) and einkorn (T. monococcum), and to collect seed samples to be grown and compared for their bioactive content, together with some other primitive wheat genotypes (T. timopheevi, T. palaeo-colchicum, T. macha). RESULTS The data show that genotype was an important factor controlling phytochemical content. Variability ranges were as follows: lipids (18.0–28.5 g kg−1), tocols (26.6–72.8 mg kg−1), carotenoids (1.6–8.4 mg kg−1), sterols (441–929 mg kg−1) and phenolic compounds (819–1465 mg kg−1) content (dry matter basis). The fraction of individual components, within each class, was also variable; however, the species were well discriminated by their overall composition. CONCLUSIONS The present research represents a further contribution to the available literature about the analytical composition of primitive wheats, including the complete range of relevant bioactives and lesser investigated species. The data do not support an overall superiority of primitive forms, but evidenced interesting, potentially exploitable, between- and within-species variability. © 2013 Society of Chemical Industry

BACKGROUND Kales are primitive leafy Brassica oleracea L. forms, widespread in local farming systems of several European countries and employed in the preparation of traditional recipes. Kales are also potential sources of healthy bioactive phytochemical components. The present study compared the bioactive compound content of kale populations from Italy, Portugal, and Turkey, either from local sources or grown in an experimental field. RESULTS Total phenolics, glucosinolates (GLS), carotenoids, and chlorophylls were in the ranges 8310–38 110, 755–8580, 135–2354, and 1740–16 924 mg kg−1 dry matter, respectively. On average, locally harvested samples showed a total GLS content about twice as high as populations from the experiment. Conversely, pigments were significantly more abundant in experimental than in local kales, owing to the higher soil fertility. Portuguese samples showed higher phenolic and GLS amounts than Italian and Turkish kales, whereas some of the Italian samples were the richest in carotenoids. CONCLUSION This paper represented the first cross-country comparison of local kale accessions with respect to bioactive compound amounts. Both geographic origin and growing environment appeared to be remarkable and discriminating factors in determining bioactive levels in leafy kales, with possible effects on their health-promoting and sensorial attributes. © 2013 Society of Chemical Industry

A new method for recovering and purifying sesquiterpene lactones (SLs) and optimise the solvent system for their extraction from freeze-dried chicory leaves was studied. Catalogna (leafy chicory) and Head Radicchio types were used as test samples. Solid phase extraction (SPE) employing silica-based cartridges allowed a fast and straightforward purification of SL from interfering phenolics, before HPLC determination. Under these conditions, SL were eluted during loading and washing steps whereas polar phenolic compounds were retained on silica stationary phase. Hydrophilic mixtures methanol/water acidified by small percentages of formic acid led to consistently higher SL recoveries in comparison to organic solvents and enabled the simultaneous extraction of phenolics. Phenolic recovery in crude extracts was assessed at levels higher than 95% for both Catalogna and Head Radicchio. Total, free and bound SL amounts detected in extract obtained by 2% (v/v) formic acid in methanol/water 4/1 (v/v) were 2223.4, 778.5 and 1444.9 mg/kg of dried product in Catalogna, and 401.2, 105.1 and 296.0 in Head Radicchio. In both cases, recoveries were consistently higher than those obtained with methanol alone.

Glume removal is the preliminary operation to make hulled wheats suitable to human consumption. Traditionally glumes are separated from kernels by means of stone mills, simultaneously causing kernel crushing, a loss of kernel parts and associated phytochemicals. The aim of this study was to compare bioactive compound retention of hulled wheat products obtained by traditional processing still used in Turkey and Armenia, with a more update plant located in Italy. On-plant samplings were carried out in two einkorn wheat bulgur processing plants in Turkey, and one emmer wheat processing plant, in Armenia and Italy. Whole and crushed kernels sampled at different processing stages were analysed for their phytochemical compound content. For the Italian plant, also the pearling process was considered. Whole kernels showed higher contents of lipid and phytochemical compounds than the correspondent processed fractions, with special respect for tocopherols and phytosterols. Carotenoid content was mainly affected by genotype. Pearling had a lower effect on the content of phytochemicals; however the correspondent waste fraction showed very high amounts of lipids and other compounds. All the plants showed similar retention of phytochemicals upon processing, with higher losses occurring in smaller kernel crushed fractions, mainly because of the loss of the germ.

none 3 no In the present study, curly endive (Cichorium endivia L. var. crispum) and escarole (Cichorium endivia L. var. latifolium) accessions were investigated for their sensory characters (bitterness, astringency and herbaceous flavour) and acceptance in relation to sesquiterpene lactone and phenolic content. Different facets of the perception of these sensory traits in relation to lactones and phenolics were brought out. Lactucopicrin and kaempferol malonyl glucoside were consistently related to bitterness, astringency and herbaceous flavour perceptions. Overall acceptance was significantly and inversely related mainly to bitterness. The generic statement that sesquiterpene lactones and phenolic compounds are determinants of bitterness and other related sensory characters does not seem to be fully consistent with our data, that indicated how the balance of different compounds affects these traits individually, in a rather complex manner, with a prevailing negative impact of phenolics. Bitter, astringent, and herbaceous perceptions were significantly affected by variety, with curly endive showing on average higher scores in comparison to escarole, with particular respect to bitterness. D'Antuono, L. Filippo; Ferioli, Federico; Manco, Manuela Agata D'Antuono, L. Filippo; Ferioli, Federico; Manco, Manuela Agata

Onions (Allium cepa L.) are the most important Allium vegetables whose increasing popu- larity is related to their pungent taste and richness in non-nutrient bioactive compounds. Many diverse local types are present and valued in several areas, although still poorly characterized. In the present study, fresh edible parts from Italian and Ukrainian bulb onion, potato onion, and shallot populations were analyzed for their phenolic and cysteine sulfoxide content and antioxidant capacity. Fifteen phenolic compounds, belonging to flavonols and anthocyanins, and two cysteine sulfoxides, methiin and isoalliin, were quan- tified. Total phenolics and cysteine sulfoxides were in the range 2595–9840 and 6777–18,916 mg kg-1 d.m., respectively. On average, potato onion phenolic con- tent was 55 and 59 % higher than in bulb onion and shallot accessions, respectively. Bulb and potato onions showed a similar cysteine sulfoxide content, whereas in shallots sulfoxide level was about 17 % lower. Flavonols were related to antioxidant capacity in both low and high anthocyanin types; however anthocyanins gave a prominent contribution to total antioxidant capacity in red onions. Quantitative vari- ations of some components allowed a clear discrimi- nation among the three groups of onions, highlighting the possibility of selection for both low or high content of specific components.

BACKGROUND: The type of packaging atmosphere has been reported as a technological factor that consistently affects the quality of lipid fraction in meat. Oxidation of cholesterol and lipids was evaluated before and after pan frying in commercial refrigerated minced beef stored under aerobic atmosphere for 1 and 8 days. RESULTS: In raw beef, cholesterol and lipid oxidation developed at a slow rate. Cholesterol oxidation products (COPs) did not significantly vary (∼8 µg COPs g−1 of fat) over 8 days, while in the same period thiobarbituric acid reactive substances (TBARS) less than doubled (from 0.7 to 1.2 malondialdehyde equivalents kg−1 of muscle). Pan frying did not influence the oxidative degree in the fresh product but consistently catalyzed cholesterol oxidation in stored beef. A significant increase was assessed in beef at the end of storage: from 8.6 to 30.0 µg COPs g−1 of fat in raw and cooked beef, respectively. CONCLUSION: Aerobic packaging did not appear as a pro-oxidant factor in fresh minced beef with a good oxidative quality during a short period of refrigerated storage. Copyright © 2010 Society of Chemical Industry

Phospholipid (PL) profile was determined on lipids extracted from the whole grains of 10 genotypes of tetraploid wheats (Triticum dicoccon Schrank and Triticum durum Desf.) and 10 genotypes of hexaploid wheats (Triticum spelta L. and Triticum aestivum L.) by a liquid chromatography system coupled on-line with an evaporative light scattering detector (HPLC-ELSD). Phosphatidylethanolamine, phosphatidylinositol and phosphatidylcholine were the major PL determined, accounting for more than 70% of total PL. PL represented about 10% of total lipids and were detected in naked wheats at levels of 10.1 and 10.4 g/100 g of lipids (T. durum and T. aestivum, respectively) whereas in the corresponding ancestors T. dicoccon and T. spelta PL amounts were 8.4 and 9.1 g/100 g of lipids, respectively. PL amount in naked wheats was about 17% higher than that determined on average in hulled wheats: 10.2 ± 2.8 vs. 8.7 ± 2.2 g/100 g of lipids, respectively. A hyphenated system HPLC-ELSC was revealed as a useful and more informative tool to identify different PL classes with a minimal experimental workout in comparison to the organic phosphorus assay. The identification of PL molecular species was performed by HPLC, employing as detector a mass spectrometer working in negative ASI-ES mode.

The influence of dietary lipid source [animal fats (AF) and vegetable oils (VO)] on quality characteristics of raw chicken meat (breast, thigh and meat batter) and cooked breaded patties prepared using a conventional technology (CT; forming, battering, breading, frying and convection cooking) or innovative technology (IT; forming, pre-dusting, steam cooking, battering and frying) was evaluated. Overall, dietary lipid source did not influence the chemical composition of raw meat while it modified its colour (L*, a*, b*). With respect to AF, VO produced higher breast and thigh meat cooking losses as well as a lower moisture and higher protein content of cooked breaded patties. VO also determined an increase of polyunsaturated- to-saturated fatty acid ratio of both raw and processed meat. Despite the different fatty acid profiles, the oxidative status of lipids was not affected by dietary lipid source and was acceptable in both raw meat and cooked patties as indicated by peroxide and thiobarbituric acid reactive substance values. As for the processing technology, IT determined a higher moisture and lower lipid content of the cooked breaded patties. Moreover, lipolysis degree was slightly higher in the products coming from IT. Finally, patties from AF group were lighter and more yellow than products belonging to VO group whereas IT led to lighter, less red and more yellow patties in comparison to CT.

Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize meat colour but may lead to an increase in lipid oxidation, influencing the acceptability and safety of the product. In this work, the effect on cholesterol and lipid susceptibility to oxidation was investigated in commercial minced beef held under MAP (80% O2/20% CO2). Cholesterol oxidation products (COPs), peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were determined, before and after pan frying, at 1, 8 and 15 days since packaging under refrigerated storage (3-4 °C). 7α-Hydroxycholesterol, 7β-hydroxycholesterol and 7-ketocholesterol were the more abundant COPs identified. COPs significantly increased in raw beef during storage: after 1, 8 and 15 days since packaging COPs were at the levels of 10.4, 30.7 and 60.5 μg/g of fat, respectively. Cooking did not affect cholesterol oxidation in freshly packaged minced beef but led to a rise in COPs amount with respect to raw muscle after 8 and 15 days of storage. The trend in cholesterol oxidation reflected the progressive increase in lipid peroxidation rate brought by MAP conditions.

Royal jelly (RJ) is a beehive product that has gained a significant scientific and commercial interest due to its healthy properties. In the present study, lipid content, fatty acid profile and phytosterol amount were determined in eight local and four commercial pure RJ samples. A mixture of diethyl ether/isopropanol 50/1 (v/v) was chosen to extract fat matter from RJ. Lipid amounts ranged from 2.3 and 7.2 % and from 2.0 to 3.2 % of the fresh product in local and commercial RJ, respectively. Fourteen fatty acids and three phytosterols were identified. About 70 % of the total fatty acids consisted of (E)-10-hydroxy-2-decenoic and 10-hydroxydecanoic acid. No significant difference was observed between local and commercial samples in regards to the relative amount of individual fatty acids. Sterols were in the range 179-701 and 329-1,097 mg kg-1 of fat in local and commercial RJ, respectively. A significant difference (p ≤ 0.05) was observed within RJ types in regards to the 24-methylenecholesterol fraction, amounting to 77 and 67 % of identified sterols in local and commercial products, respectively. © 2014 AOCS.

The effect of dietary lipid sources (animal fat, AF vs. vegetable oil, VO) was investigated on the phospholipid (PL) fraction of raw chicken meat and pre-cooked chicken patties. PL classes were determined on extracted lipids by high-performance liquid chromatography (HPLC) connected with an evaporative light-scattering detector (ELSD). The HPLC-ELSD method showed good intraday repeatability (less than 5% for different PL) and limits of detection ranging from 0.006 mg/mL (phosphatidylethanolamine) to 0.045 mg/mL (sphingomyelin). Diet did not consistently influence PL in chicken breast. A significant difference was assessed in meat batter where total PL were at levels of 349.0 and 388.2 mg/100 g of product in batter from broilers fed AF and VO diet, respectively. Cooking oil absorption caused an important decrease in PL (lower than 300 mg/100 g of product in pre-fried patties). Diet was an effective means to control the PL fatty acid profile in chicken, particularly the levels of polyunsaturated fatty acids (PUFA). In minced breast and thigh and meat batter from birds fed a VO-supplemented diet, the relative amount of PUFA was 46, 81 and 28% higher than that determined in the corresponding samples obtained from broilers fed an AF-based diet.

The effect of the type of packaging film (transparent vs. light-protecting red film) was evaluated on the formation of cholesterol oxidation products (COPs) in refrigerated horse meat slices stored in retail conditions under light exposure for eight hours. In meat wrapped with a transparent film, COPs increased from 233 (control) to 317 μg/g of fat, whereas the red film delayed cholesterol oxidation and offered protection against COPs formation, since COPs decreased from 173 (control) to 139 μg/g of fat after 8 h of light exposure. In addition, light opened the epoxy ring and led to the formation of triol, which was actually absent at T0. A proper packaging film may represent a useful strategy to retard oxidative degradation in a light-sensitive, high pigment- and fat-containing food, such as horse meat.

This study investigated lipid oxidation in spaghetti enriched in long chain n−3 polyunsaturated fatty acids (LC n−3 PUFA) by the addition to semolina of an integrator containing eicosapentaenoic acid and docosahexaenoic acid. Two oxidative parameters were evaluated: peroxide value (PV), to assess primary oxidation and oxidised fatty acids to quantify secondary oxidation products. Functional spaghetti had a shelf life comparable to control pasta. LC n−3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. Storage decidedly affected shelf life: PV in functional spaghetti increased from 7.1 to 43.4 meq O2/kg of fat under light exposure over 12 months, and from 7.1 to 16.2 meq O2/kg under accelerated ageing at 55 °C for 27 days, reproducing about 18 months at room temperature. Oxidised fatty acids increased in fortified spaghetti from 4.8 to 13.8 g/100 g of fat under light exposure over 12 months and from 4.8 to 7.8 g/100 g of fat at 55 °C in 27 days. The high sensitivity of spectrophotometric and chromatographic analytical methods permitted the evaluation of primary and secondary oxidative derivatives in small amounts of fat.

Fatty acids (free and esterified), diglycerides, peroxides and total sterols were determined in a vegetable cream. Cream samples were analyzed when fresh and after storage for 3 and 6 months at 4, 15, 30C and room temperature (10–25C). The product showed a higher amount of unsaturated fatty acids (≈50% of total fatty acids) with respect to milk fat and a low level of cholesterol (