Giulio Bagnato

• Biodiversity Journal, 10 (4): 493-494 - MONOGRAPH

  Vita Giaccone, Gianluigi Maria Lo Dico, Licia Pantano, Gaetano Cammilleri, Valentina Cumbo, Antonio Vella, Francesco Giuseppe Galluzzo, Ilaria Rizzuto, Barbara Randisi, Giulio Bagnato, Andrea Pulvirenti & Andrea Macaluso
  First report on the presence of Alloxan in Bleached Flour by LC-MS/MS Method
  https://doi.org/10.31396/Biodiv.Jour.2019.10.4.493.494

  ABSTRACT
  Alloxan is a ketone with a low molecular weight and neutral functional groups. In this work the presence of Alloxan in bread, pastry and cake bleached flour was investigate in order to verify possible risk for consumers related to the use of chemicals for flour bleaching.

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• Biodiversity Journal, 10 (4): 489-490 - MONOGRAPH

  Claudio Fiorista, Luigi Maria Mammina, Michele Chetta, Pietro Sposito, Antonello Cicero, Innocenzo Ezio Giangrosso, Valentina Cumbo, Francesca Ornella Assiria, Andrea Macaluso, Gaetano Cammilleri, Rosaria Collura, Stefania Graci, Maria Drussilla Buscemi, Antonio Vella, Gianluigi Maria Lo Dico, Francesco Giuseppe Galluzzo, Ilaria Rizzuto, Viviana Giangreco, Giulio Bagnato & Vincenzo Ferrantelli
  Sulphite’s determination in equine meat and its preparations
  https://doi.org/10.31396/Biodiv.Jour.2019.10.4.489.490

  ABSTRACT
  Sulphites are antimicrobial and antioxidant substances recognized as additives. Furthermore, these chemicals may reduce the nutritional quality of food by interacting with some vitamins such as nicotinamide, folic acid, thiamine and pyridoxal. An ionic chromatography with conductivity suppressor detector, after rapid distillation method was carried out for the quantitative determination of sulfites in food products. On two hundred samples of equine meat, we revealed that 23% of the analyzed samples are above the limit allowed by law. Sulphites are used illegally with the purpose of obtaining and maintaining the aesthetic and commercial characteristics.

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