Luigi Maria Mammina

• 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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• Biodiversity Journal, 10 (4): 469-470 - MONOGRAPH

  Luigi Maria Mammina, Gianluigi Maria Lo Dico, Claudio Fiorista, Pietro Sposito, Innocenzo Ezio Giangrosso, Valentina Cumbo, Michele Chetta, Andrea Macaluso, Gaetano Cammilleri, Rosaria Collura, Stefania Graci, Maria Drussilla Buscemi, Antonio Vella & Vincenzo Ferrantelli
  Sulphite’s determination of Mediterranean Red Shrimp (Aristaeomorpha foliacea), in ionic chromatografy
  https://doi.org/10.31396/Biodiv.Jour.2019.10.4.469.470

  ABSTRACT
  In the red shrimp (Aristaeomorpha foliacea), sulphites are added because they block the activity of an enzymatic complex responsible of shrimp’s browing and maintain the aesthetic and commercial characteristics. An ionic chromatography after rapid distillation method was carried out for the quantitative determination of sulfites in food products. On 100 samples, only 0.7% were below the detection limit, 12.7% were above the limit allowed by law, 86.6% of samples were below the maximum permitted by law.

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