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5. A Contribution to the Harmonization of Non-targeted NMR Methods for Data-Driven Food Authenticity Assessment

Author

Gallo, V, Ragone, R, Musio, B, Todisco, S, Rizzuti, A, Mastrorilli, P, Pontrelli, S, Intini, N, Scapicchio, P, Triggiani, M, Pascazio, A, Cobas, C, Mari, S, Garino, C, Arlorio, M, Acquotti, D, Airoldi, C, Arnesano, F, Assfalg, M, Barison, A, Benevelli, F, Borioni, A, Cagliani, L, Casadei, L, Marincola, F, Colson, K, Consonni, R, Costantino, G, Cremonini, M, Davalli, S, Duarte, I, Guyader, S, Hamon, E, Hegmanns, M, Lamanna, R, Longobardi, F, Mallamace, D, Mammi, S, Markus, M, Menezes, L, Milone, S, Molero-Vilchez, D, Mucci, A, Napoli, C, Rossi, M, Saez-Barajas, E, Savorani, F, Schievano, E, Sciubba, F, Sobolev, A, Takis, P, Thomas, F, Villa-Valverde, P, Latronico, M, Gallo V., Ragone R., Musio B., Todisco S., Rizzuti A., Mastrorilli P., Pontrelli S., Intini N., Scapicchio P., Triggiani M., Pascazio A., Cobas C., Mari S., Garino C., Arlorio M., Acquotti D., Airoldi C., Arnesano F., Assfalg M., Barison A., Benevelli F., Borioni A., Cagliani L. R., Casadei L., Marincola F. C., Colson K., Consonni R., Costantino G., Cremonini M. A., Davalli S., Duarte I., Guyader S., Hamon E., Hegmanns M., Lamanna R., Longobardi F., Mallamace D., Mammi S., Markus M., Menezes L. R. A., Milone S., Molero-Vilchez D., Mucci A., Napoli C., Rossi M. C., Saez-Barajas E., Savorani F., Schievano E., Sciubba F., Sobolev A., Takis P. G., Thomas F., Villa-Valverde P., Latronico M., Gallo, V, Ragone, R, Musio, B, Todisco, S, Rizzuti, A, Mastrorilli, P, Pontrelli, S, Intini, N, Scapicchio, P, Triggiani, M, Pascazio, A, Cobas, C, Mari, S, Garino, C, Arlorio, M, Acquotti, D, Airoldi, C, Arnesano, F, Assfalg, M, Barison, A, Benevelli, F, Borioni, A, Cagliani, L, Casadei, L, Marincola, F, Colson, K, Consonni, R, Costantino, G, Cremonini, M, Davalli, S, Duarte, I, Guyader, S, Hamon, E, Hegmanns, M, Lamanna, R, Longobardi, F, Mallamace, D, Mammi, S, Markus, M, Menezes, L, Milone, S, Molero-Vilchez, D, Mucci, A, Napoli, C, Rossi, M, Saez-Barajas, E, Savorani, F, Schievano, E, Sciubba, F, Sobolev, A, Takis, P, Thomas, F, Villa-Valverde, P, Latronico, M, Gallo V., Ragone R., Musio B., Todisco S., Rizzuti A., Mastrorilli P., Pontrelli S., Intini N., Scapicchio P., Triggiani M., Pascazio A., Cobas C., Mari S., Garino C., Arlorio M., Acquotti D., Airoldi C., Arnesano F., Assfalg M., Barison A., Benevelli F., Borioni A., Cagliani L. R., Casadei L., Marincola F. C., Colson K., Consonni R., Costantino G., Cremonini M. A., Davalli S., Duarte I., Guyader S., Hamon E., Hegmanns M., Lamanna R., Longobardi F., Mallamace D., Mammi S., Markus M., Menezes L. R. A., Milone S., Molero-Vilchez D., Mucci A., Napoli C., Rossi M. C., Saez-Barajas E., Savorani F., Schievano E., Sciubba F., Sobolev A., Takis P. G., Thomas F., Villa-Valverde P., and Latronico M.

Abstract

Spectroscopic non-targeted methods are gaining ever-growing importance in quality control and authenticity assessment of food products because of their strong potential for identification of specific features of the products by data-driven classifiers. One of the factors hampering the diffusion of spectroscopic non-targeted methods and data-driven classifiers is the lack of harmonized guidelines for their development and validation. In particular, to date, neither conditions to directly compare spectra recorded by different spectrometers nor studies demonstrating the statistical equivalence of the spectra are available. Among the spectroscopic analytical techniques suitable for the development of non-targeted methods, nuclear magnetic resonance (NMR) offers the unique opportunity to generate statistically equivalent signals. In this paper, the feasibility of NMR spectroscopy to generate statistically equivalent NMR signals from a number of different spectrometers was demonstrated for complex mixtures (aqueous extracts of wheat and flour) by organizing an inter-laboratory comparison involving 36 NMR spectrometers. Univariate statistics along with multivariate analysis were exploited to establish unbiased criteria for assessing the statistical equivalence of the NMR signals. The aspects affecting the signal equivalence were investigated, and possible solutions to reduce the extent of the human error were proposed and applied with satisfactory results. This study furnishes the scientific community with an appropriate and easy procedure to validate non-targeted NMR methods and provides error values to be used as a reference for future studies.

Published
2020

10. Characterization of pectins and some secondary compounds from Theobroma cacao hulls

Author

Arlorio, M., Coisson, J.D., Restani, P., and Martelli, A.

Subjects
Cocoa processing -- Research, Pectin -- Research, Business, Food/cooking/nutrition
Abstract

A new study aims to identify secondary compounds in cocoa hulls and to identify whether 2-propanol can be used to clean hulls and wash the pectic gel after the removal of acid.

Published
2001

13. Untargeted High Resolution Mass Spectrometry for discriminating authentic saffron

Author

Monaci L., De Angelis E., Pilolli R., Godula M., Hollosi L., Garino C., and Arlorio M.

Subjects
LC High Resolution MS, Untargeted anaysis, DART-High Resolution MS, saffron authenticity
Abstract

Saffron is a valuable and highly appreciated spice derived from the dried red stigmas of the flowers of the cultivated plant Crocus sativus L. It is commonly used as a coloring and flavouring agent in food preparation. In addition, it is a good source of flavonoids, proteins, sugars, vitamins, amino acids, mineral matter, gums, and other chemical compounds that make it a health promoting spice. To produce saffron spice, harvested stigmas are submitted to a mild food processing peculiar of the region of production thus it could be considered a traditional product, which aroma and chemical composition strictly depend on the geographic location of production. Due to its high costs of production, saffron is one of the most expensive spice commercialized across the world, and often susceptible of adulteration. Different plant-derived adulterants have been discovered, and the most frequently involve cut and/or dyed Carthamus tinctorius L. petals and Curcuma longa L. powdered rhizomes (Kanti et al., 2011). Several analytical methods have been reported in literature for the detection of plant adulterants in saffron samples based on different techniques (e.g. Maggi et al., 2011, Zalacain et al., 2005, Tarantilis et al., 2004, Zougagh et al., 2005) although official methods (ISO 3632-1; ISO 3632-2) exist. Very recently, high-performance liquid chromatography coupled to high resolution mass spectrometry (HRMS) was successfully proposed for saffron authentication/traceability according to the geographical origin based on untargeted metabolic fingerprinting (Rubert et al., 2016). In this work, we investigated two HRMS based approaches one using ESI ionization coupled to LC separation and the other based on DART ionization before HRMS detection to assess saffron authenticity by an untargeted metabolic approach. Pure saffron samples and saffron spiked with different amounts of Carthamus and Curcuma adulterants were extracted with a mix of ethanol and water to extract the majority of metabolites and final MS fingerprints obtained were used for authenticity assessment and/or adulteration detection. The produced spectra were then processed via the commercial software Compound Discoverer v.2.1 SP1 (Thermo Fisher Scientific). The detection and grouping of the unknown compounds by setting a mass accuracy

Published
2018

14. The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine

Author

Ministerio de Economía y Competitividad (España), European Commission, Gobierno de La Rioja, Università degli Studi del Piemonte Orientale “A. Avogadro”, Garde-Cerdán, Teresa [0000-0002-2054-9071], Lorenzo, Cándida, Bordiga. M., Pérez-Álvarez, Eva Pilar, Travaglia, F., Arlorio, M., Salinas, M. Rosario, Coïsson, J. D., Garde-Cerdán, Teresa, Ministerio de Economía y Competitividad (España), European Commission, Gobierno de La Rioja, Università degli Studi del Piemonte Orientale “A. Avogadro”, Garde-Cerdán, Teresa [0000-0002-2054-9071], Lorenzo, Cándida, Bordiga. M., Pérez-Álvarez, Eva Pilar, Travaglia, F., Arlorio, M., Salinas, M. Rosario, Coïsson, J. D., and Garde-Cerdán, Teresa

Abstract

The aim was to study how factors such as temperature, alcoholic degree, and amino acids supplementation are able to influence the content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in winemaking process. Biogenic amines and amino acids were quantified at the beginning, middle and end of alcoholic fermentation, and at the end of malolactic fermentation. In general, samples produced with amino acid supplementation did not show the highest concentrations of biogenic amines, except for histamine, which content increased with the addition of the four amino acids. The synthesis of tyramine was mainly affected by the temperature and alcoholic degree, the formation of phenylethylamine was largely influenced by alcoholic degree, and tryptamine synthesis principally depended on temperature. Interestingly, there was interaction between these three factors for the biogenic amines studied. In conclusion, winemaking conditions should be established depending on the biogenic amine which synthesis is required to be controlled.

Published
2017

17. Produzione in scala pilota di un fortificatore del latte umano derivato dal latte di asina

Author

Giribaldi, Antoniazzi S., Coscia A., Bertino E., Arlorio M., Malfa P., Bertolino A., Giuffrida, M.G., Conti A., and Cavallarin L.

Subjects
human milk, donkey milk, milk fortification, preterm infant
Abstract

Il latte umano è la prima scelta nell'alimentazione di tutti neonati, compresi i prematuri. Tuttavia, in questa ultima categoria, dati i particolari fabbisogni nutrizionali, il latte umano deve essere fortificato per alcuni nutrienti, soprattutto proteine e sali minerali. Fornire un maggior apporto proteico richiede un supplemento semplice, ben tollerato, costituito da proteine di alta qualità. Sfortunatamente questo è un obiettivo solo parzialmente raggiunto dai prodotti forniti dall'industria alimentare, che contengono proteine derivate dal latte bovino. E' ormai noto che il profilo biochimico del latte d'asina sia molto più simile al latte umano di quanto non sia il latte vaccino dal punto di vista sia quantitativo sia qualitativo, soprattutto per quanto attiene al contenuto proteico. Scopo dell'attività é stata la progettazione e la produzione su scala pilota di un fortificatore del latte umano derivato dal latte di asina. A questo fine é stato messo a punto di un processo di ultrafiltrazione del latte di asina che consentisse di ottenere due prodotti: (i) un fortificatore multicomponente con contenuto in proteine pari al 20%; , (ii) un concentrato proteico, con contenuto in proteine pari al 45%. I due prodotti sperimentali sono attualmente in uso nell'ambito trial prospettico randomizzato, condotto in un gruppo di nati pretermine presso la Terapia Intensiva Neonatale dell'Università di Torino. Il trial ha lo scopo di valutare se neonati pretermine alimentati con latte umano fortificato con supplementi derivati da latte d'asina possano migliorare la qualità della crescita e l'outcome clinico, auxologico, metabolico, e neurologico a breve e lungo termine, se confrontati con neonati cui viene somminitrato un supplemento disponibile nel commercio derivato dal latte bovino.

Published
2016

23. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

Author

Ministerio de Economía y Competitividad (España), CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), European Commission, Gobierno de La Rioja, Università degli Studi del Piemonte Orientale “A. Avogadro”, Bordiga. M., Lorenzo, Cándida, Pardo, F., Salinas, M. Rosario, Travaglia, F., Arlorio, M., Coïsson, J. D., Garde-Cerdán, Teresa, Ministerio de Economía y Competitividad (España), CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), European Commission, Gobierno de La Rioja, Università degli Studi del Piemonte Orientale “A. Avogadro”, Bordiga. M., Lorenzo, Cándida, Pardo, F., Salinas, M. Rosario, Travaglia, F., Arlorio, M., Coïsson, J. D., and Garde-Cerdán, Teresa

Abstract

The validation of a HPLC-PDA-MS/MS chromatographic method for the quali/quantitative characterization of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine has been described and discussed. Four standards showed a good linearity with high correlation coefficient values (over 0.9989) and LOD and LOQ were 0.001-0.015 mg/L and 0.004-0.045 mg/L, respectively. Furthermore, this study reported how factors such as temperature, alcoholic degree, and amino acids concentration are able to influence the formation of these four alcohols in Monastrell wines. The quantification values of these alcohols has been detected both at the half and end of alcoholic fermentation, and at the end of malolactic fermentation. In relation to interactions between factors, several significant variations emerged (p ≤ 0.001). The impact of amino acids supplementation in Monastrell must it has been demonstrated, mainly in regards to histaminol and tryptophol.

Published
2016

24. Physiological relevance of polyphenol compounds of the cocoa water insoluble fraction

Author

FOGLIANO, VINCENZO, VITAGLIONE, PAOLA, FERRACANE, ROSALIA, Corollaro M.L., Napolitano A., Travaglia F., Arlorio M., Costabile A., Klinder A., Gibson G., Fogliano, Vincenzo, Corollaro, M. L., Vitaglione, Paola, Napolitano, A., Ferracane, Rosalia, Travaglia, F., Arlorio, M., Costabile, A., Klinder, A., and Gibson, G.

Published
2011

33. Caratterizzazione di varietà di riso italiano

Author

Tedeschi, Paola, Maietti, Annalisa, Brandolini, Vincenzo, Vecchiati, Giorgio, Arlorio, M., Cereti, E., Barile, D., and Martelli, A.

Subjects
Caratterizzazione di varietà di riso italiano, Riso, caratterizzazione chimica
Published
2007

40. Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): impact of different roasting conditions

Author

Locatelli, Marzia Adelia, Travaglia, F., Coïsson, J. D., Martelli, A., Stevigny, Caroline, Arlorio, M., Locatelli, Marzia Adelia, Travaglia, F., Coïsson, J. D., Martelli, A., Stevigny, Caroline, and Arlorio, M.

Abstract

The thin brown perisperm (skin) that envelops hazelnut kernels is usually removed after roasting process, leading a phenolic-rich by-product. Principal aim of this work was to characterise the total antioxidant activity of phenolic extracts obtained from roasted “Nocciola Piemonte PGI” hazelnuts skin. Different extraction solvents (methanol, acidified methanol, ethanol, acidified ethanol, and acetone/water) and different protocols (cold solvent-assisted extraction and semi-automated Soxhlet extraction) were employed. The influence of different roasting degree (180 °C/10 min and 180 °C/20 min) was also investigated. DPPHradical dot and ABTSradical dot+ radical-scavenging methods, ferrous ions chelation activity and inhibition of lipid peroxidation investigated in this study demonstrated significant antioxidant properties for hazelnut skin phenolics. The main mechanism involved appeared the antiradical activity, strictly related to the total phenolic content (r = −0.8798 and −0.8285 for DPPHradical dot and ABTSradical dot+ assays, respectively). The acidification of extraction solvents led to a significant decrease of antiradical activity, whilst the different roasting conditions significantly influenced the chelation activity and the inhibition of lipid peroxidation, showing higher effectiveness for high-roasted hazelnut skin extracts. Conversely, the direct measure of the antioxidant capacity of defatted hazelnut skins revealed higher ABTSradical dot+ scavenging properties for medium-roasted sample., info:eu-repo/semantics/published

Published
2010

41. Proanthocyanidins content and total radical scavenging capacity of Tonda Gentile delle Langue (TGL) hazelnut seeds skin

Author

7th International Congress on Hazelnut (23-27 Juin 2008: Viterbo, Italie), Travaglia, F., Coïsson, J. D., Arlorio, M., Locatelli, Marzia Adelia, Bordiga, M., Bennet, R., Stevigny, Caroline, Martelli, A., 7th International Congress on Hazelnut (23-27 Juin 2008: Viterbo, Italie), Travaglia, F., Coïsson, J. D., Arlorio, M., Locatelli, Marzia Adelia, Bordiga, M., Bennet, R., Stevigny, Caroline, and Martelli, A.

Abstract

info:eu-repo/semantics/nonPublished

Published
2008

43. Caratterizzazione chimica e proprietà antiossidanti della frazione polifenolica estratta da cuticola di semi di Corylus avellana L.

Author

7° congresso italiano di scienza e technologia degli alimenti organised by CISETA (19-20 Septembre 2005: Cernobbio, Italie), Travaglia, F., Locatelli, Marzia Adelia, Stevigny, Caroline, Coïsson, J. D., Arlorio, M., Bennet, R., Martelli, A., 7° congresso italiano di scienza e technologia degli alimenti organised by CISETA (19-20 Septembre 2005: Cernobbio, Italie), Travaglia, F., Locatelli, Marzia Adelia, Stevigny, Caroline, Coïsson, J. D., Arlorio, M., Bennet, R., and Martelli, A.

Abstract

info:eu-repo/semantics/nonPublished

Published
2005

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