Hystory and Coordination activities
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1 Drying, Juices and Jams of Organic Fruit and Vegetables: what happens to Desired and Non- Desired compounds? FAVORDENONDE CREA-IAA Milano (Italy) Roberto Lo Scalzo, Coordinator Research Group: Milano, 8 september 2015 Valentina Picchi, Marta Fibiani, Giulia Bianchi (Researchers), Fabio Lovati, Raffaele Lapignola (Technicians) Hystory and Coordination activities The Project Idea started thanks to the collaboration with the Colleagues of CRA- ORA, Dr. Gabriele Campanelli (expert in organic agriculture) who introduced the link with Denmark (Prof. Ulla Kidmose) and Dr. Emidio Sabatini (expert in genetics), with his previous co-working with Prof. Wilfried Schwab (Germany); The collaboration with Dr. Eivind Vangdal (Norway) started some years ago with our colleague Dr. Anna Rizzolo in the framework of post-harvest studies; The participation of Prof. Ulvi Moor (Estonia) was due to a collaboration with Estonia University of Life Sciences for an Erasmus PhD Student (Prof. Vokk) within the CRA-IAA MIERI Project regarding small processing plants for organic and small-scale agriculture production; The collaboration with Prof. Giovanna Speranza, UNIMI, Department of Organic Chemistry, started with several graduate thesis on interesting topics regarding the role of natural organic compounds in the quality of food products; The Coordination of CRA-IAA started in this very interdisciplinary context; Hence, an acknowledge is due to the CRA-IAA Director and all staff for the help and support.
2 Project: funding CORE Organic is the acronym for "Coordination of European Transnational Research in Organic Food and Farming Systems". As an ERA-NET action, it intends to increase cooperation between national research activities by National Funding Bodies (for Italy, represented by Italian Ministry of Agriculture). Project: participants Coordinator Roberto Lo Scalzo, Consiglio per la Ricerca in Agricoltura e l Analisi dell Economia Agraria, Research Unit of Food Technology Partners - Ulvi Moor, EMU Estonian University of Life Sciences, Estonia. -Eivind Vangdal, BIOFORSK Bioforsk, Norway. -Ulla Kidmose, AU-FOOD Aarhus University, Department of Food Science, Denmark. - Wilfried Schwab, TUM Technische Universität München, Germany. -Gabriele Campanelli, CREA-ORA Consiglio per la ricerca in agricoltura e l analisi dell economia agraria, Italy. - Giovanna Speranza, UNIMI University of Milan, Department of Chemistry, Italy.
3 Main Objective: The questions that the proposal attempt to resolve regard the presence of positive compounds (antioxidants and tastants, desired) and negative ones (mycotoxins and allergens, undesired) in the organic products that are subjected to processing in chains that are small and, consequently, adapted for local productions. Project: persons Coordinator CORE Organic Chair CREA ORA Norway Estonia Germany CREA-IAA CREA-IAA Director Denmark CREA ORA UNIMI
4 Project overview: Organic and conventional agricultural products, from diffused fruit and vegetables (apples, plums, tomatoes, sweet pepper); Processed products (juices, jams and drying); Advanced sensory studies; Desired compounds (antioxidants and positive tastants); Undesired compounds (allergens and mycotoxins). Project: roles Estonia Norway Quality indexes (desired) and patulin risk (undesired) in organic apple juice Organic apple and plums cultivation, quality indexes in different varieties (desired)
5 Denmark Advanced sensory studies and metabolomic analyses on small molecules important for the taste (desired) Germany Allergens analyses on conventional and organic raw and processed products Italy (CREA-ORA) Italy (UNIMI) Consolidated expertise in organic experimental farming and use of innovative agronomic techniques. Processing of organic products. Kokumi sensation Studies on new Umami and Kokumi tastants in processed products from organic vegetables.
6 CREA-IAA activities Processing by drying with a conventional system and an innovative solar dryer system manufactured by Termotend, Carpi (Modena, Italy) T* represents the location of temperature probes
7 Strawberries
8 Tomato drying Measurement of antiradical capacity (Dr. Marta Fibiani) Evaluation of the effect of vegetal matter on some in-vitro generated free radical A very useful technique to evaluate the presence of free radicals is EPR (Electron Paramagnetic Resonance) based on paramagnetic properties of free radicals h =g H The EPR spectroscopy is a DIRECT method to evaluate the antiradical activity of fruit and vegetables
9 Superoxide anion 6,4 mm, 1, 25 C No scavenger Gallic acid 0,3 mm Hydroxyl Radical 2 mm, 1, 25 C No scavenger Gallic acid 0,6 mm
10 Measurement of the redox-status (Dr. Valentina Picchi) Determination of antioxidant metabolites (Ascorbic acid and Glutathione) by means of an HPLC method with amperometric detection The reaction with DTT (dithiothreitol) allows to evaluate the content of both the reduced and oxidized forms of Ascorbic and Glutathione Important for the evaluation of the redox status and antioxidant capacity of the biological material under study Example of HPLC-ECD chromatograms on apple peels extracts [ua] 0,8 extract buccia 9B 1 aprile 0,6 6,71 AsA 0,4 0,2 9,01 GSH 0, [min.] Time [ua] 0,8 extract + DTT buccia 9B dtt 1 aprile 0,6 6,68 AsA 0,4 0,2 9,01 GSH 0, Time [min.]
11 Fast Blue BB assay for phenolics Possible new tastants Volatile compounds (Dr. Giulia Bianchi) Dried sweet red peppers
12 In some dried peppers we have found by SPME-GC-MS the tetramethylpyrazine, well noted as flavouring agent with a pleasant nutty taste and as bioactive compound with functional properties. It seems to be produced by not-well known fermentation phenomena coupled with Maillard reaction due to drying processing. TMPZ Thanks for your participation
Drying, Juices and Jams of Organic Fruit and Vegetables: what happens to Desired and Non- Desired compounds? FAVORDENONDE
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