Publications by authors named "Beatrice Zonfrillo"
Fruits and vegetables processing produces significant amounts of by-products rich in valuable bioactive compounds such as polyphenols and dietary fiber. Food by-product re-use promotes the eco-sustainability of several crops. This study aimed to apply green extractions of bioactive compounds from by-products of basil, tomato, and red bell pepper production.
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- - Chlorogenic acids, which are compounds derived from caffeic and quinic acids, have become a focus of research due to their notable biological benefits, but analyzing them in plants can be tricky because they are structurally similar and unstable.
- - This study aimed to streamline the identification of caffeoylquinic acid isomers using a new HPLC-MS/MS method combined with a mathematical model called Linear Equation of Deconvolution Analysis (LEDA).
- - The research found that LEDA effectively distinguished six isomers of caffeoylquinic acids in a shorter timeframe, with no significant differences in results between two chromatography systems tested, demonstrating its efficiency.
The effects of the phenolic compounds of extra virgin olive oil (EVOO) on AGS cells have never been studied so far, which is the aim of this study. The profiles of the main phenolic components in EVOOs, mainly secoiridoid compounds derived from the transformation of oleuropein during the olive milling process, were evaluated and compared. Oils of different origins were evaluated aiming at verifying whether chemical differences in the phenolic composition of the dry extracts played a role in the metabolism and in maintaining the cellular redox state of AGS cells.
View Article and Find Full Text PDFAcmella oleracea L. is an edible and medicinal plant commonly known for its local anaesthetic effect induced by the alkylamide spilanthol. It is also rich of secondary metabolites of biological interest, mainly phenolic acids and glycosylated flavonoids.
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