Carmine OSTACOLO | CHARACTERIZATION AND VALORIZATION OF LOCAL FRUIT AND HORTICULTURAL PRODUCTS
Carmine OSTACOLO CHARACTERIZATION AND VALORIZATION OF LOCAL FRUIT AND HORTICULTURAL PRODUCTS
| 0722200011 | |
| DIPARTIMENTO DI FARMACIA | |
| EQF7 | |
| SMART AGRICOLTURE FOR MEDITERRANEAN CROPS | |
| 2024/2025 |
| YEAR OF COURSE 1 | |
| YEAR OF DIDACTIC SYSTEM 2019 | |
| SPRING SEMESTER |
| SSD | CFU | HOURS | ACTIVITY | |
|---|---|---|---|---|
| CHIM/08 | 6 | 42 | LESSONS |
| Objectives | |
|---|---|
| ACQUISITION OF ADVANCED KNOWLEDGE ABOUT THE CHEMICAL COMPOSITION AND PRESENCE OF MOLECULES OF NUTRITIONAL AND HEALTH INTEREST IN THE MAIN FRUITS AND VEGETABLES FORM THE CAMPANIA REGION. AT THE END OF THE CLASSES THE STUDENT WILL ACQUIRE KNOWLEDGE ABOUT SOME REGIONAL SPECIFIC FRUIT AND VEGETABLE FROM CAMPANIA AND THE CRITICAL ABILITY IN CORRELATING THEIR CHEMICAL AND NUTRITIONAL COMPOSITION FOR THE DEVELOPMENT OF NUTRACEUTICAL COMPOSITION WITH POTENTIAL IMPACT ON HUMAN HEALTH KNOWLEDGE AND UNDERSTANDING - THE TYPES OF SECONDARY METABOLITES WITH NUTRACEUTICAL INTEREST - THE MAIN TECHNIQUES FOR EXTRACTION AND QUALITATIVE-QUANTITATIVE CHARACTERIZATION OF SECONDARY METABOLITES WITH NUTRACEUTICAL INTEREST - THE MOLECULAR MECHANISMS DRIVING THE POTENTIAL BENEFICIAL HEALTH ACTIVITY - THE CONCEPTS OF NUTRACEUTICALS AND FUNCTIONAL FOODS ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING: - THE CHEMICAL DISTINCTION OF THE DIFFERENT CLASSES OF SECONDARY METABOLITES WITH HEALTH INTEREST - THE CHOICE OF A PARTICULAR ANALYTICAL TECHNIQUE FOR THE CHEMICAL CHARACTERIZATION - THE CRITICAL ABILITY TO EVALUATE A POTENTIAL BENEFICIAL EFFECT IN RELATION TO THE QUALITATIVE AND QUANTITATIVE COMPOSITION OF FRUIT AND VEGETABLE MATRICES |
| Prerequisites | |
|---|---|
| IN ORDER TO PROFITABLY FOLLOW THE CLASSES, THE STUDENT SHOULD HAVE ACQUIRED KNOWLEDGE OF CHEMISTRY, BIOLOGY AND BOTANY. |
| Contents | |
|---|---|
| - CHEMICAL AND BIOLOGICAL CHARACTERIZATION OF FRUIT AND VEGETABLE MATRICES: DEFINITION, CHEMICAL CLASSIFICATION, NUTRITIONAL PROPERTIES, TECHNOLOGICAL AND BIOLOGICAL CHARACTERISTICS OF MACRONUTRIENTS, SECONDARY METABOLITES (4H) -EXTRACTION OF NATURAL SUBSTANCES BY EXTRACTIVE METHODS: MICROWAVE ASSISTED EXTRACTION (MAE), EXTRACTION IN THE GASEOUS PHASE , LIQUID-LIQUID EXTRACTION, SOLID-LIQUID EXTRACTION, SOLID PHASE EXTRACTION (SPE), SOLID PHASE MICROEXTRACTION (SPME), SUPERCRITICAL FLUID EXTRACTION (SFE) AND SUBCRITICAL WATER EXTRACTION (4H) - SEPARATIVE ANALYTICAL METHODSA: BASIC PRINCIPLES OF THIN-LAYER CHROMATOGRAPHY (TLC), COLUMN CHROMATOGRAPHY, LIQUID CHROMATOGRAPHY (LC), HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC), GAS CHROMATOGRAPHY (GC), ION EXCHANGE CHROMATOGRAPHY (IEC), MOLECULAR EXCLUSION (EC) (4H) - ANALYTICAL IDENTIFICATION METHODOLOGIES: FROM SPECTROPHOTOMETRY TO MASS SPECTROMETRY (4H) - PHARMACOKINETICS OF ACTIVE INGREDIENTS: OUTLINE OF BIOAVAILABILITY, BIOACCESSIBILITY, ABSORPTION, DISTRIBUTION, METABOLISM, EXCRETION AND TOXICITY OF ACTIVE INGREDIENTS OF NATURAL ORIGIN. PHARMACODYNAMICS OF A MOLECULE OF NATURAL ORIGIN (4H) STANDARD ANALYTICAL METHODS FOR THE DETERMINATION OF ANTIOXIDANT CAPACITY (AOC): ORAC METHOD, FRAP METHOD, TRAP METHOD, ABTS-TEAC METHOD, DPPH METHOD, PRE-COLUMN DPPH METHOD, POST-DPPH METHOD COLONNA, FOLIN-CIOCALTEU METHOD, POTENTIOMETRIC APPROACH (4H) - MACROMOLECULAR TARGETS OF ACTIVE INGREDIENTS, CELLULAR ANTI-INFLAMMATORY AND ANTIOXIDANT MECHANISMS (4H) BASIC PRINCIPLES OF METABOLOMICS FOR THE EVALUATION OF THE EFFECT OF FOOD ON THE ORGANISM THROUGH THE ANALYSIS OF THE METABOLITES PRESENT IN BIOLOGICAL FLUIDS AND TISSUES (4H) - EVOLUTION OF FOOD CONSUMPTION MODELS: FROM THE MEDITERRANEAN DIET TO NUTRACEUTICS: MEDITERRANEAN DIET: ORIGIN, HISTORY, BIODIVERSITY AND EFFECTS ON HEALTH (4H) STRATEGIES AND TOOLS FOR ENHANCEMENT OF TYPICAL TERRITORY PRODUCTS: DEFINITION OF FUNCTIONAL FOODS, FOOD SUPPLEMENTS, NUTRACEUTICAL AND NOVEL FOODS INGREDIENTS. HEALTH CLAIMS. REGULATIONS AND REGULATORY BASES OF NUTRACEUTICALS AND RELATED PRODUCTS, DISCOVERY AND DEVELOPMENT OF A NUTRACEUTICAL: EVALUATION OF THE NUTRACEUTICAL POTENTIAL OF FRUIT AND VEGETABLE PRODUCTS FROM CAMPANIA (4H) |
| Teaching Methods | |
|---|---|
| THE CLASS IS ORGANIZED INTO A SINGLE MODULE AND CONSISTS OF 42 HOURS OF FRONTAL TEACHING DURING WHICH LABORATORY EXPERIENCES WILL BE DONE, FOCUSED ON THE CHARACTERIZATION OF AGRI-FOOD MATRICES BY MEANS OF EXTRACTION AND ANALYTICAL TECHNIQUES. COURSE ATTENDANCE IS NOT MANDATORY |
| Verification of learning | |
|---|---|
| THE VERIFICATION OF LEARNING TAKES PLACE THROUGH AN ORAL INTERVIEW ABOUT THE CONTENTS OF THE COURSE, SELECTED FROM THOSE LISTED IN THE PROGRAM. SELF-ASSESSMENT TESTS WILL TAKE PLACE DURING THE COURSE. AT THE END OF THE COURSE, THE DRAFTING OF A GROUP PRESENTATION FOCUSED ON THE NUTRITIONAL COMPOSITION AND NUTRACEUTICAL POTENTIAL OF A TYPICAL FRUIT AND VEGETABLE PRODUCT OF THE CAMPANIA REGION CHOSEN BY THE STUDENT AND APPROVED BY THE PROFESSOR, WILL ALSO BE DONE. THE ORAL TEST (LASTING ABOUT 30 MIN, MINIMUM EVALUATION SCORE 18/30) WILL BE AIMED AT ASSESSING THE KNOWLEDGE AND SKILLS ACQUIRED, MASTERY OF THE PROGRAM CONTENTS, APPROPRIATENESS OF THE DEFINITIONS AND THEORETICAL REFERENCES, CLARITY IN ARGUMENTATION, MASTERY OF THE SPECIALIZED LANGUAGE. |
| Texts | |
|---|---|
| THE COURSE SLIDES, PROVIDED AFTER EACH LESSON, WILL CONTAIN ALL THE TOPICS USEFUL TO PREPARE THE FINAL EXAM. BOOKS: -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 REFERENCES: IN-DEPTH TEXTS SCIENTIFIC ARTICLES PUBLISHED IN RECOGNIZED INTERNATIONAL JOURNALS PROVIDED BY THE TEACHER DURING THE COURSE |
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