R
Raffaele Sacchi
Researcher at University of Naples Federico II
Publications - 105
Citations - 3494
Raffaele Sacchi is an academic researcher from University of Naples Federico II. The author has contributed to research in topics: Lipid oxidation & Chemistry. The author has an hindex of 31, co-authored 95 publications receiving 2922 citations.
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Characterization and fractionation of phenolic compounds extracted from olive oil mill wastewaters
TL;DR: In this paper, a liquid-liquid extraction was used in order to recover phenolic compounds from olive mill wastewater (OMWW), a polluting byproduct of olive oil production process, and the extraction parameters have been optimized.
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1H and 13C NMR of virgin olive oil. An overview
TL;DR: The authentication and quality assessment of virgin olive oil were performed using high-resolution 1H and 13C NMR spectroscopy as mentioned in this paper, with emphasis on the detection of adulteration with foreign (seed) oils and esterified or refined olive and olive-pomace oils.
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Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese
Francesco Addeo,Lina Chianese,Antonio Salzano,Raffaele Sacchi,Ugo Cappuccio,Pasquale Ferranti,Antonio Malorni +6 more
TL;DR: In this article, the authors described the identification and identification of low molecular mass peptides formed during the ripening of Parmigiano-Reggiano cheese and found that the majority of cheese oligopeptides arose from the proteolysis of β-casein.
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A high-field1H nuclear magnetic resonance study of the minor components in virgin olive oils
Raffaele Sacchi,Maurizio Patumi,G. Fontanazza,P. Barone,P. Fiordiponti,Luisa Mannina,Enrico Rossi,Annalaura Segre +7 more
TL;DR: In this article, high-field (600 MHz) nuclear magnetic resonance (NMR) spectroscopy was applied to the direct analysis of virgin olive oil, and the statistical analysis performed on the intensity of these peaks in several oil samples, obtained from different olive varieties, allows clustering and identification of oils arising from the same olive variety.
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Characterization of phenolic extracts from olives (Olea europaea cv. Pisciottana) by electrospray ionization mass spectrometry
TL;DR: In this article, electrospray ionization mass spectrometry (ESI-MS) was used to characterize phenolic extracts from olive fruits, establishing the most suitable conditions of analysis in order to detect phenolic derivatives.