https://search.dev.ndltd.org/etd/cagliari/oai:iris.unica.it:11584/266866
type: CreativeWork
name: Studio delle caratteristiche nutraceutiche e salutistiche degli oli di oliva extravergine e delle olive da tavola CV Tonda di Cagliari, possibile utilizzo di comuni cibi da tavola nella modulazione del microbioma orale umano
description: In recent years it has increased the interest in the role that certain foods have on some chronic diseases in particular against free radicals. Furthermore, certain foods show positive effects on one or more specific functions of the body, in addition to the normal nutritional role, so as to improve the health and well-being and/or reduce the risk of diseases. In the olives and its derivatives it has been recognized antioxidant capacity and beneficial properties against degenerative diseases induced by oxidative stress, due to the particular fatty acid composition, the important concentration of phenolic compounds and the Vitamin E content. The phenolic content of olives and their transformation products may be influenced by several factors: variety (type of cultivar), processing methods, soil conditions, climatic and technological processes. In table olives functional characteristics and antioxidants are strongly influenced by the fermentation process mediated by microbial starters. The type of inoculum may conditioning the final characteristics of the product. This work is divided in two part. In the first part it were evaluated the nutraceutical characteristics of some monocultivar extravirgin olive oils from Italy by means of their phenolic and Vitamin E composition, and antioxidant capacity. Furthermore the technological performances, during the processing of table olives, of two starters were evaluated: a Single Strain LAB (SSL) starter culture and a Selected Inoculum Enrichment (SIE), made up of an undefined number of strains, taking natural fermentation (NF) as control. Fermentation profile has been traced monitoring microbial counts, pH, titratable acidity and volatile acidity development. Phenolic profile, antioxidant capacity, along with instrumental texture analyses and sensory evaluations have been carried out to define the impact of the technologies employed on the quality features during the processing and in the final products. In the second part of …
abstract: In recent years it has increased the interest in the role that certain foods have on some chronic diseases in particular against free radicals. Furthermore, certain foods show positive effects on one or more specific functions of the body, in addition to the normal nutritional role, so as to improve the health and well-being and/or reduce the risk of diseases. In the olives and its derivatives it has been recognized antioxidant capacity and beneficial properties against degenerative diseases induced by oxidative stress, due to the particular fatty acid composition, the important concentration of phenolic compounds and the Vitamin E content. The phenolic content of olives and their transformation products may be influenced by several factors: variety (type of cultivar), processing methods, soil conditions, climatic and technological processes. In table olives functional characteristics and antioxidants are strongly influenced by the fermentation process mediated by microbial starters. The type of inoculum may conditioning the final characteristics of the product. This work is divided in two part. In the first part it were evaluated the nutraceutical characteristics of some monocultivar extravirgin olive oils from Italy by means of their phenolic and Vitamin E composition, and antioxidant capacity. Furthermore the technological performances, during the processing of table olives, of two starters were evaluated: a Single Strain LAB (SSL) starter culture and a Selected Inoculum Enrichment (SIE), made up of an undefined number of strains, taking natural fermentation (NF) as control. Fermentation profile has been traced monitoring microbial counts, pH, titratable acidity and volatile acidity development. Phenolic profile, antioxidant capacity, along with instrumental texture analyses and sensory evaluations have been carried out to define the impact of the technologies employed on the quality features during the processing and in the final products. In the second part of …
author: MUNDULA, MARTINA
language: ita
keywords: cultivar, microbioma, oral microbioma, polifenoli, polyphenols, Settore CHIM/10 - Chimica degli Alimenti
date published: 2016-03-01
date modified: 2026-07-24T01:30:12Z
provider: Università di Cagliari
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Cagliari

PropertyValue
property ID: Handle
value: http://hdl.handle.net/11584/266866