Chemical composition and stability of lipids of animal and
vegetable origin. Studies on lipid, in particular cholesterol and
fatty acid oxidation mechanisms. Study on different
extraction methods (Accelerated Solvent Extraction) for the
isolation of the lipid fraction. Production technologies
related to the quality of virgin olive oils: studies on the
composition of the polar fraction (CMP) of virgin olive oils and
their mill wastewaters. Sensory evaluation of extra virgin
olive oil and other food.Studies and analysis of natural
antioxidants: extraction procedures and measurement of activity.
Studies on irradiated food (meat and spices): induced modifications
on the lipid fraction and methods to detect chemical markers of the
treatment. Sensory analysis of food and consumer test.
Dissemination.
Chemical composition and stability of lipids of animal and
vegetable origin. Studies on lipid, in particular cholesterol and
fatty acid oxidation mechanisms. Study on different extraction
methods (Accelerated Solvent Extraction) for the isolation of the
lipid fraction. Production technologies related to the quality of
virgin olive oils: studies on the composition of the polar fraction
(CMP) of virgin olive oils and their mill wastewaters. Sensory
evaluation of extra virgin olive oil and other food. Studies and
analysis of natural antioxidants: extraction procedures and
measurement of activity. Studies on irradiated food (meat and
spices): induced modifications on the lipid fraction and methods to
detect chemical markers of the treatment. Methods' setting up and
use of various absolute (FT-IR, FT-NIR), preparative (TLC, SPE)
simple and hyphenated (GC, GC-MS, HPLC-UV-VIS, HPLC-ELSD,
HPLC-DAD/FD, HPLC-MS-ES, HPLC-MS-APCI and LC-GC) analytical
techniques in collaboration with other national and international
groups. Chemical composition and stability of lipids of animal and
vegetable origin. Methods of sensory analysis
of foods. Studies for the recovery and reuse of olive mill
wastewater.