Altero Aguzzi - Academia.edu (original) (raw)

Papers by Altero Aguzzi

This study gives an overview on the nutritional value, bioactive compounds and antioxidant activi... more This study gives an overview on the nutritional value, bioactive compounds and antioxidant activity (ABTS and FRAP) of Bronte's pistachio (Pistacia vera, L., cv. Bianca) from Sicily (Italy). Bronte's pistachios are rich in fat, protein, dietary fiber, trace elements (Fe, Zn, Cu, Mn) and minerals (Ca, P, K, Mg, Na). Lipids mainly consist of MUFA (33.8 g/100g), primarily oleic acid (32.4 g/ 100g); PUFA is mostly represented by linoleic acid (7.49 g/100g). Bronte's pistachios are also a valuable source of bioactive compounds such as total polyphenols (501.5 mg/100g), lutein (1.26 mg/100g), β-carotene (0.18 mg/100g), γ-tocopherol (19.2 mg/100g) and phytosterols (134.4 mg/100g). Among phy-tosterols, the main is β-sitosterol (86% of total content), followed by Δ5-avenasterol (6.3%). Phytic acid content is 1763 mg/100g; Ins(1,2,4,5,6)P5 and Ins(1,2,3,4,5,)P5 have been detected too (31 mg/100g and 10 mg/100g, respectively). The antioxidant activity was determined both in hydro-philic and lipophilic fraction of pistachios, showing >80% of the total antioxidant activity in the hydrophilic, predominately due to phenolic compounds.

Food and Nutrition Sciences, 2015

Cherry contains different type of bioactive molecules, among these anthocyanins are one of the ma... more Cherry contains different type of bioactive molecules, among these anthocyanins are one of the major class of bioactive molecules showing strong antioxidant properties. In this study a sweet cherries variety (Prunus avium L, cv. Mastrantonio), a cultivar which grows exclusively on the slopes of the Etna volcano in Sicily, was selected to study the influence of pedoclimatic conditions on nutrients, dietary fiber composition and anthocyanins content and profile. The cherries of the cv. Mastrantonio were cultivated in six farms at different altitude. The influence of cultivar, of different level of altitude (200, 300, 600 mt) and ripeness on the antocyanins level was investigated. The chemical characteristics of the cultivar Mastrantonio were compared with those of the cultivar Durona, widespread in Italy, cultivated in the same area at 200m. altitude. The results did not evidence major differences in macronutrients content either among the three cultivations of the cv. Mastrantonio or...

Biological trace element research, 2001

Chemical composition and content in polyphenols, phytic acid, and dietary fiber of whole cooked c... more Chemical composition and content in polyphenols, phytic acid, and dietary fiber of whole cooked common bean (Phaseolus vulgaris L.) and faba bean (Vicia faba L.) and of soluble and insoluble fractions separated from them were determined. Simultaneous determination of Cu, Fe, and protein bioavailability in the small intestine of rat was carried out in single-dose, short-term (1 h) experiments. After cooking, about 80% of seed components (on a weight basis) of either legume was recovered in the precipitate (insoluble fraction) after extraction with water. Protein, lipid, starch, dietary fiber, and polyphenols underwent the most severe insolubilization, together with more than 70% of total Cu and Fe. Cu, Fe, and protein bioavailability showed a similar trend (i.e., the lower the protein, the lower the Cu and Fe availability). Availability of proteins, Cu, and Fe in the insoluble fractions were the lowest, but Cu bioavailability was higher than that of Fe in all fractions. The results p...

LWT - Food Science and Technology, 2014

Samples of dih e, a natural food product traditionally consumed in the lake Chad region in Africa... more Samples of dih e, a natural food product traditionally consumed in the lake Chad region in Africa, made of dried algae of the Arthrospira genus, were analysed to evaluate their nutritional quality and some aspects of safety of use. Traditional dih e resulted to be a food of high nutritional quality, with an elevated content of high biological quality proteins, rich in mineral elements, with an interesting quantity of lipids containing essential unsaturated fatty acids, a generally sufficient and often very high content of folates, a good content of phenols and of vitamin E and an elevated content of carotenoid pigments, especially beta carotene. The dih e characteristics varied with the site and the season. Samples of dih e produced with a new experimental technique that allows to obtain a sand-free, microbiologically safer product, were also analysed. The comparison between traditional and improved dih e revealed that the improved technique is less protective of photosensitive and thermolabile nutrients, like folates, phenols, vitamin E and carotenoids. This study also revealed the presence, in both the traditional and the improved product, of heavy metals and other elements of toxicological interest. However, the potential danger represented by these elements is dependant on the level of consumption of dih e.

British Journal of Nutrition, 2003

The present study provides the dietary intakes of macro elements (Ca, Mg, Na, K, P) and trace ele... more The present study provides the dietary intakes of macro elements (Ca, Mg, Na, K, P) and trace elements (Fe, Zn, Cu, Se) from the Italian total diet. The contribution of the most representative food groups of the total diet (cereals and cereal products, vegetables, fruit, milk and dairy products, meat and meat products, fish) to the daily intakes of these nutrients was also evaluated. The Italian total diet was formulated following the 'market-basket' approach. Cereals represented the primary sources of Cu (35 %), Fe (30 %) and Mg (27 %). About 89 % of the total daily intake of Fe was derived from plant foods. The vegetables food group was the main source of dietary K (27 %). Most of the Ca (59 %) and P (27 %) was derived from the milk-and-dairy food group. Of the dietary Zn, 41 % was provided by meat, which, together with the fish food group, was the primary source of Se (20 %). The adequacy of the Italian total diet with respect to nutritional elements was assessed by comparing the daily intakes with the average requirement values of the Italian recommended dietary allowances. The present findings indicated that the dietary patterns of the Italian total diet were generally consistent with current Italian dietary recommendations for both macro and trace elements. The major concern was for Ca, for which daily intake was 76 % of the average recommendation for the Italian population. It should not be ruled out that there could be a potential risk of inadequate Fe intake in some segments of the population.

LWT - Food Science and Technology, 1999

The distribution of the molecular weight of iron and zinc compounds in digests of globulins (G1, ... more The distribution of the molecular weight of iron and zinc compounds in digests of globulins (G1, G2) and albumin extracts from white bean (Phaseolus vulgaris L.) was determined. Albumin was the protein fraction having the highest amounts of both proteins (760 g/kg) and minerals (92 mg/kg of Fe; 69 mg/kg of Zn) but the lowest amounts of dialysable iron (0.9 mg/kg) and zinc (1.7 mg/kg). Among the protein fractions G2 showed the highest amounts of dialysable iron (3.2 mg/kg) and zinc (5.8 mg/kg). The three protein fractions diwered mainly in cysteine content, which was higher in albumin compared to both G1 and G2. After the enzymatic digestion, cysteine was two times higher than the extract in the dialysates of G1 and three times higher than the extract in the dialysates of G2. Dialysates of albumin showed an amount of cysteine two times lower than the extract. Gel-xltration of the digests of G1, G2 and albumin evidenced three protein peaks with molecular weights of 1.5 KDa, 1.3 to 1.1 KDa, and 1 KDa. The amino acids content of these fractions was analysed. Our results suggest that cysteine residues might confere the metal binding properties of the peptides deriving from the in vitro digestion of the bean protein fractions; therefore cysteine-containing peptides increase the solubility of Fe 2# and Zn 2# and will probably improve the absorption of these minerals via active transport systems in the intestine.

Journal of Trace Elements in Medicine and Biology, 2003

The study was addressed to evaluate the in vitro iron and zinc dialysability from the globulin fr... more The study was addressed to evaluate the in vitro iron and zinc dialysability from the globulin fraction of six legumes. Five legume species including white bean, mottled bean (Taylor bean), chickpea, lentil, lupin, and a modified mottled bean variety, selected by back-crossing to obtain seeds with globulins composed by G1 fraction only, were used. Globulins (G1 + G2) were extracted from the seeds and analysed for their in vitro iron and zinc dialysability. The highest globulin concentration was detected in lentil (89%). The percentage of globulins in the modified variety of Taylor bean (G1 only) was higher than that of the commercial variety (G1 + G2). The highest concentration of iron was found in Taylor bean globulins. The modified variety of Taylor bean contained 2.6-fold higher iron concentration than the whole seed, and the commercial variety had 1.8-fold higher iron only. The highest zinc concentration was found in lentil globulins. Also iron dialysability from globulins was markedly higher than that of the respective whole seed. The highest value of iron dialysability was found in lentil (10.8%). Zinc dialysability was generally high (above 20%), but no significant differences between whole seed and globulins were detected. The results showed that globulins enhanced iron but not zinc dialysability. Lupin and the modified variety of Taylor bean showed a different behaviour in terms of mineral dialysability compared to the other legumes. The amino acid composition of the digestion products of whole seeds and globulins failed to evidence any direct influence on iron and zinc availability.

Journal of Food Composition and Analysis, 2005

The present study focuses on two aspects of meat quality: the concentration of trace elements (ir... more The present study focuses on two aspects of meat quality: the concentration of trace elements (iron, zinc, copper) and B vitamins (thiamine, riboflavin, niacin) in meats having the highest consumption in Italy and in some meats recently introduced in the markets and on the influence of cooking processes on the retention of these micronutrients. A number of meat cuts were analysed: beef (sirloin, fillet, roast beef, topside, thick flank), veal (fillet), lamb (chop) horse (fillet), ostrich (fillet, sirloin, leg), pork (saddle, loin, chump chop), chicken (breast, leg-lower part, leg-thigh, wing), turkey (breast, leg-lower part, leg-thigh) and rabbit (whole). Results showed differences in both trace elements and B vitamins not only among meats of different species but also among cuts of the same species. Micronutrients content in horse and ostrich meats were in some cases of relevance compared to the most consumed meats. Cooking methods utilized in this study did not require water, which allowed a high retention of trace elements affecting mainly B vitamin concentration. r

Journal of Agricultural and Food Chemistry, 2004

Yellow plums (Prunus domestica L) conventionally and organically grown in the same farm were sele... more Yellow plums (Prunus domestica L) conventionally and organically grown in the same farm were selected to study the influence of different agronomic practices on antioxidant vitamins (ascorbic acid, vitamin E, -carotene) and phenolics (total polyphenols, phenolic acids, flavonols) concentration. Conventional plums were grown on tilled soil. Three organic cultivations were performed: tilled soil, soil covered with trifolium, and soil covered with natural meadow. Differences in macronutrients were marginal, whereas antioxidant vitamins and phenolic compounds concentration markedly differed among cultivations. Ascorbic acid, R-, γ-tocopherols, and -carotene were higher in organic plums grown on soil covered with natural meadow. The highest phenolic acids content was detected in plums grown on soil covered with trifolium. Total polyphenols content was higher in conventional plums. Quercetin was higher in conventional plums, but myrecitin and kaempferol were higher in organic plums. Under the same cultivar and climate conditions, the type of soil management turned out of primary importance in influencing the concentration of health-promoting compounds.

Food Chemistry, 2001

With the aim of extending knowledge on chemical and nutritional characteristics of commercial mus... more With the aim of extending knowledge on chemical and nutritional characteristics of commercial mushrooms widely consumed in Italy, fresh and processed mushrooms (Agaricus bisporus, Pleurotus ostreatus and Boletus group) were analysed fresh or after cooking. Results show that ...

Food Chemistry, 2002

Optimization of analytical conditions for heme iron extraction and its quantitative determination... more Optimization of analytical conditions for heme iron extraction and its quantitative determination in raw and cooked red meat was performed by Box-Hunter design, Response Surface Methodology (RSM) was used to find a relationship between factors and response. Six analytical parameters, percent HCl in extracting solution, sample weight, stirring time, developing color time, manual stirring time, centrifugation time, were assumed to be critical factors affecting heme iron extraction. HCl concentration (X 1 ), sample weight (X 2 ), and their interaction, was the main factors affecting the effectiveness of heme extraction from meat. Optimum conditions for maximizing heme extraction were for raw meat when X 1 was 0.38 M and X 2 was 1.54 g, for cooked meat when X 1 was 0.31 M and X 2 was 1.14 g. Beef meat analyzed in this study was characterized by a high total iron content and by a corresponding high level of heme iron, representing 86% of total iron content for raw meat and 83% for cooked meat. #

Food Chemistry, 2004

... to H (dried and rehydrated Boletus group) show higher levels of soluble and insoluble dietary... more ... to H (dried and rehydrated Boletus group) show higher levels of soluble and insoluble dietary fibre ... to confirm the hypothesis that beta glucans can be related to the life-stage of mushrooms.Beta glucan levels range from 245 to 1110 mg/100 g edible weight, representing from 4 ...

The present study focused on vitamin A and carotenoids (α-and β-carotene, lutein and zeaxanthin, ... more The present study focused on vitamin A and carotenoids (α-and β-carotene, lutein and zeaxanthin, β-cryptoxanthin, lycopene) daily intake from the Italian total diet. The input of some food groups (cereals, vegetables, fruits, milk and dairy, meat and meat products, fish) most responsible for major and minor contributions to the daily intake of these molecules was evaluated. Furthermore the contribution to the dietary intake of βcarotene and lutein of the most consumed vegetables in the market basket of the Italian total diet (beets, brassica vegetables, carrots, chicory, courgette (zucchini), green beans, lettuce, peas, pepper, spinach, tomatoes) was also investigated. Vitamin A daily intake was 855 mg/person/day. The vegetables food group made the greatest contribution (37%), followed by the meat and meat products food group (23%). The Italian total diet provided 14.3 mg/person/day of carotenoids; lycopene was the highest (7.4 mg/day), followed by lutein + zeaxanthin (4 mg/day), β-carotene (2.6 mg/day), α-carotene (0.15 mg/day), and β-cryptoxanthin (0.17 mg/day). Carrots and tomatoes were the main sources of β-carotene in the diet, otherwise the daily consumption of leafy vegetables (spinach, beets, lettuce) made the main contribution to lutein + zeaxanthin daily intake.

The study provides original analytical data on the micronutrient profile of some traditional Ital... more The study provides original analytical data on the micronutrient profile of some traditional Italian hams, representative of the major ham categories produced in Italy: 4 dry-cured hams (Modena, Nazionale, Parma, San Daniele), 3 cooked hams (Cotto, Scelto, Alta Qualità), 1 smoked ham (Speck). Data on macronutrients (protein, lipid, moisture), energy, trace elements (Fe, Zn, Cu, Mn, Se), B vitamins (B1, B2, PP, B6, B12) and vitamin E level in the 80 Italian hams sampled are reported. Smoked and dry-cured ham were the richest sources of Fe, Zn and Se and, among vitamins, dry-cured ham had the highest level of B2, PP, B6 and B12; cooked ham provided the lowest energy intake. The contribution of ham to micronutrients recommended dietary allowances was estimated: a ham portion (50 g) was a good source especially of Zn and Se providing over 12% of RDA of both; among B vitamins, dry-cured ham greatly contributed to B1 and B6 vitamins RDA (both over 30%).

Journal of Chromatography A, 1999

A trienzyme treatment (conjugase, a-amylase, protease) followed by affinity chromatography and re... more A trienzyme treatment (conjugase, a-amylase, protease) followed by affinity chromatography and reversed-phase HPLC with UV and fluorescence detection was performed for the quantification of folate vitamers in legumes (chickpea and beans), processed meats (salami Milano and Parma ham) and in an Italian reference diet. This method allowed a good separation of six folate vitamers: 5-methyltetrahydrofolate, 5-formyltetrahydrofolate, folic acid, 10-formylfolic acid, 10-formyldihydrofolate and tetrahydrofolate within 30 min. Recovery, reproducibility and limits of detection of the method are reported. HPLC results were 24-52% lower than the microbiological assay findings.