Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food.

The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter).

New Dihydroxytyrosyl Esters from Dicarboxylic Acids: Synthesis and Evaluation of the Antioxidant Activity In Vitro (ABTS) and in Cell-Cultures (DCF Assay).

New dihydroxytyrosyl esters of dicarboxylic acids were synthesized from methyl orthoformate protected hydroxytyrosol and diacyl chlorides. New compounds were characterized (HRMS, FT-IR, H- and C-NMR), and tested for antioxidant activity both in vitro (ABTS) and on L6 myoblasts and THP1 leukemic monocytes cell culture by DCF assay. According to the ABTS assay, compounds showed a TEAC value of antioxidant capacity up to twice that of Trolox.