Pietro CAMPIGLIA | CHARACTERIZATION AND VALORIZATION OF LOCAL FRUIT AND HORTICULTURAL PRODUCTS
Pietro CAMPIGLIA CHARACTERIZATION AND VALORIZATION OF LOCAL FRUIT AND HORTICULTURAL PRODUCTS
| 0722200011 | |
| DIPARTIMENTO DI FARMACIA | |
| EQF7 | |
| INNOVAZIONI PER LE PRODUZIONI AGRARIE MEDITERRANEE | |
| 2019/2020 |
| YEAR OF COURSE 1 | |
| YEAR OF DIDACTIC SYSTEM 2019 | |
| SECONDO SEMESTRE |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| CHIM/08 | 6 | 42 | LESSONS |
| Objectives | |
|---|---|
| THE COURSE AIMS AT PROVIDING ADVANCED KNOWLEDGE ABOUT THE CHEMICAL COMPOSITION, NUTRITIONAL AND HEALTHY PROPERTIES OF MOLECULES DERIVING FROM FRUIT AND VEGETABLE PRODUCTS OF CAMPANIA REGION. AT THE END OF THIS COURSE, THE STUDENT WILL ACQUIRE COMPETENCES CONCERNING SOME FRUITS AND VEGETABLES SPECIES OF CAMPANIA REGION AND CONCERNING THEIR VALORISATION STARTING FROM THE NUTRITIONAL VALUE AND NUTRACEUTICAL COMPOSITIONS AND THEIR POTENTIAL EFFECTS ON HUMAN HEALTH. |
| Prerequisites | |
|---|---|
| NO FORMAL PREREQUISITES ARE ASKED BESIDE BASICS BIOLOGY, BOTANY AND CHEMISTRY KNOW-HOW IS RECCOMENDED. |
| Contents | |
|---|---|
| CHEMICAL AND BIOLOGICAL CHARACTERIZATION OF FRUIT AND VEGETABLE MATRICES: - CHEMICAL CLASSIFICATION, NUTRITIONAL QUALITY, TECHNOLOGICAL AND BIOLOGICAL PROPERTIES OF MACRONUTRIENTS: - EXTRACTION, CHROMATOGRAPHIC SEPARATION AND IDENTIFICATION OF NATURAL MOLECULES: EXTRACTION METHODS: MICROWAVE ASSISTED EXTRACTION (MAE), GASEOUS EXTRACTION, LIQUID-LIQUID EXTRACTION, SOLID-LIQUID EXTRACTION, SOLID-PHASE EXTRACTION (SPE), SOLID-PHASE MICRO-EXTRACTION (SPME), SUPERCRITICAL FLUID EXTRACTION (SFE) AND SUBCRITICAL WATER EXTRACTION (SWE). OVERVIEW OF ANALYTICAL SEPARATIONS: BASIC PRINCIPLES OF THIN LAYER-LAYER CHROMATOGRAPHY (TLC), COLUMN CHROMATOGRAPHY, LIQUID CHROMATOGRAPHY (LC), HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC), IONIC EXCHANGE CHROMATOGRAPHY (IEC), SIZE EXCLUSION CHROMATOGRAPHY (EC), MULTIDIMENSIONAL CHROMATOGRAPHY. ANALYTICAL METHODS FOR DETECTION AND IDENTIFICATION OF BIOACTIVE COMPOUNDS: FROM SPECTROPHOTOMETRY TO MASS SPECTROMETRY. - PHARMACOKINETICS: BIOAVAILABILITY, BIOACCESSIBILITY, ABSORPTION, DISTRIBUTION, METABOLISM, EXCRETION AND TOXICITY OF NATURAL MOLECULES. - PHARMACODYNAMICS: ANALYTICAL METHODS FOR THE DETERMINATION OF THE ANTIOXIDANT CAPACITY (AOC): ORAC METHOD, FRAP METHOD, TRAP METHOD, ABTS-TEAC METHOD, DPPH METHOD, PRE-COLUMN DPPH METHOD, DPPH POST-COLUMN METHOD, FOLIN-CIOCALTEU METHOD. MACROMOLECULAR TARGETS OF ACTIVE INGREDIENTS (RECEPTORS, ENZYMES, MEMBRANE TRANSPORT, NUCLEIC ACIDS), AFFINITY AND EFFICACY, AGONISTS, PARTIAL AGONISTS, INVERSE AGONISTS, ANTAGONISTS, ENZYMATIC INHIBITIONS, COMPETITIVE AND NON-COMPETITIVE INHIBITIONS. INTRODUCTION TO METABOLOMICS: EVALUATION OF THE EFFECT OF FOOD ON THE ORGANISM THROUGH THE ANALYSIS OF METABOLITES PRESENT IN BIOLOGICAL FLUIDS AND TISSUES. EVOLUTION OF FEEDING MODELS: FROM MEDITERRANEAN DIET TO NUTRACEUTICAL PRODUCTS: -MEDITERRANEAN DIET: ORIGIN, HISTORY, BIODIVERSITY AND HEALTH EFFECTS. - VALORISATION OF TYPICAL PRODUCTS OF THE TERRITORY: DEFINITION OF FUNCTIONAL FOODS, FOOD SUPPLEMENTS, NUTRACEUTICAL INGREDIENTS AND NOVEL FOODS. HEALTH CLAIMS. DISCOVERY AND DEVELOPMENT OF A NUTRACEUTICAL PRODUCT: EVALUATION OF THE NUTRACEUTICAL POTENTIAL OF THE FRUIT AND VEGETABLES OF CAMPANIA REGION. |
| Teaching Methods | |
|---|---|
| THE COURSE CONSISTS IN A SINGLE TEACHING SCHEDULE THAT INCLUDES LECTURES AND LABORATORY EXPERIENCE FOR A TOTAL OF 42 HOURS (6 CFU = 6 ECTS). |
| Verification of learning | |
|---|---|
| THE FINAL EXAMINATION WILL CONSIST AN ORAL EXAMINATION (ABOUT 20 MIN, A SCORE 18/30 IS REQUIRED TO PASS) CONCERNING THE TOPICS COVERED DURING THE COURSE AND DISCUSSION OF A SCIENTIFIC REPORT CHOSEN AND WRITTEN BY STUDENT IN AGREEMENT WITH THE PROFESSOR, FOCUSED ON THE NUTRITIONAL COMPOSITION AND NUTRACEUTICAL PROPERTIES OF A TYPICAL FRUIT AND/OR VEGETABLE PRODUCT OF THE CAMPANIA REGION. |
| Texts | |
|---|---|
| RECOMMENDED TEXTBOOKS: LA CHIMICA DEGLI ALIMENTI TOM COULTATE, EDITO DA ZANICHELLI CODICE EAN 9788808071491 P. CAPPELLI, V. VANNUCCHI: PRINCIPI DI CHIMICA DEGLI ALIMENTI, ED. ZANICHELLI (BOLOGNA) P. CABRAS, A. MARTELLI: CHIMICA DEGLI ALIMENTI, ED. PICCIN (PADOVA) E. NOVELLINO, V. IADEVAIA, ALIMENTI E NUTRACEUTICA, PUNTO EFFE, 2012 D. C. HARRIS, CHIMICA ANALITICA QUANTITATIVA, ZANICHELLI. FURTHER READINGS: SCIENTIFIC PUBLICATIONS ON THE INTERNATIONAL JOURNALS OF THE SECTOR. |
| More Information | |
|---|---|
| THE COURSE LANGUAGE IS ITALIAN. ATTENDANCE IS HIGLY RECOMMENDED. |
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