I. Zagnoni

TL;DR: A very high content of quercetin was found in wine pomace, suggesting the use of this wine byproduct as a potential source of this health-promoting phenolic compound.

TL;DR: An accurate method based on the use of reversed-phase (RP) liquid chromatography-tandem mass spectrometry interfaced with electrospray (LC-ESI-MS/MS) was devised for the determination of Sudan I, Sudan II, Sudan III and Sudan IV in hot chilli food samples and precision proved to be typical of determinations based on electrosPRay LC-MS and acceptable for routine monitoring purposes.

TL;DR: Results indicate that in leaves the stress generated by the low accumulation of Cd seems to be counteracted by the antioxidant response and by the PC biosynthesis, and in roots, in spite of the elevated presence of PCs and related thiol-peptide-compounds, the excess ofCd causes a decline in the antioxidant protection of the organ, with the consequent generation of considerable amounts of H(2)O(2), a direct agent of oxidative stress.

TL;DR: The potential of capillary liquid chromatography (microLC)-quadrupole/time-of-flight mass spectrometry (Q-TOF MS) for the confirmation of Sudan I, II, III and IV azo-dyes as contaminants in hot-chilli food products was demonstrated.

TL;DR: Determination of trans-resveratrol in the samples investigated showed that the highest concentration was found in red wine, whereas wine made from grape pomace contained the lowest content.