Carmine Summo

TL;DR: The volatile compounds profile of purple biscuits showed lower levels of lipid-derived carboxylic acids and higher levels of alcohols and aldehydes than control biscuits, indicating a lower oxidative degradation of the lipid fraction.

TL;DR: The traditional Italian legumes used in this study showed high levels of nutritional elements and suitability for optimal sourdough fermentation, and almost all legume Sourdoughs showed increases of the antioxidant and phytase activities.

TL;DR: In this article, the physicico-chemical, sensory and volatile profile of functional biscuits enriched with grape marc extract was analyzed and compared with control biscuits, without the addition of extract, were produced for comparisons.

TL;DR: The natural deep eutectic solvent based on glucose and lactic acid could provide a promising and viable approach for a green screening method of phenolic compounds in EVOO, by means of simple spectrophotometric measurements of extracts, even for on-field analysis.

TL;DR: In this paper, polyphenols were extracted from olive leaves using green solvents and evaluated the antioxidant activity of the extracts, which were particularly rich in oleuropein and had anti-ROS effects in NCI-H292 cells and antioxidant activity in vegetable oil.