Gotha Alimentare

Lorenzo Cerretani

Lorenzo Cerretani

Apprezzato autore di centinaia di studi scientifici di tecnologia alimentare, ha anche firmato testi divulgativi sull'olio extra vergine di oliva, di cui è anche assaggiatore professionista nonché capo panel. Attualmente ricopre il ruolo di amministratore delegato di una nota società alimentare

Olio Officina

Lorenzo Cerretani [Penne (Pescara), 17 febbraio 1976] è uno studioso di tecnologie alimentari, ricercatore, oleologo, manager e autore di molte pubblicazioni scientifiche e di altre divulgative. 

Percorso di formazione e principali incarichi

Laureato il 21 marzo del 2002 in Scienze e tecnologie alimentari presso l’Università di Bologna, nello anno ha frequentato e concluso il Master Universitario in “Produzione, trasformazione e mercato dell’olio di oliva” presso l’Università degli Studi di Teramo.

Dal 2003 al 2010 ha svolto attività di ricerca nel settore delle scienze degli alimenti in ambito accademico.

Nel maggio 2006 ha ottenuto il titolo di Dottore di Ricerca in Scienze degli Alimenti presso l’Università di Bologna, discutendo la tesi dal titolo “Study of technological and agronomical effects on phenolic composition of virgin olive oils”.

Cerretani ha partecipato durante i corsi di studio al progetto Erasmus presso l’Universidad de Zaragoza (Spagna), e al progetto Marco Polo per lo svolgimento di un progetto di ricerca scientifica presso l’Universidad de Castilla-La Mancha (Ciudad Real – Spagna). Nel 2009 ha svolto attività di ricerca presso l’Universitat de Valencia (Spagna) usufruendo di un finanziamento elargito dal Ministero Spagnolo per ricercatori stranieri.

È stato titolare di un assegno di ricerca senior presso il Dipartimento di Scienze degli Alimenti dell’Università di Bologna sulle tematiche legate al controllo della qualità degli oli vergini di oliva e alle correlate tecnologie di trasformazione e conservazione.

Nel dicembre 2010 è risultato vincitore a concorso di un posto di ricercatore a tempo indeterminato, livello III, relativo all’area di Tecnologie Alimentari nell’organico del Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA). Nell’agosto 2011 è risultato vincitore a concorso di un posto di ricercatore a tempo indeterminato, del settore disciplinare Tecnologia Alimentare (AGR15) presso l’Università di Modena e Reggio-Emilia.

Lorenzo Cerretani è assaggiatore professionista di olio extra vergine di oliva e fino a gennaio 2012 è stato Capo Panel del Comitato Professionale di Assaggio del Dipartimento di Scienze degli Alimenti dell’Università di Bologna riconosciuto dal Ministero delle Politiche Agricole Alimentari e Forestali.

Nel 2010 è stato membro della Giunta di Appello per la Dop “Colline Teatine”, istituita presso la Camera di Commercio Industria Artigianato e Agricoltura di Chieti.

Dal maggio 2009 è Accademico Corrispondente dell'Accademia Agraria in Pesaro.

Nel maggio 2013 ha ottenuto il titolo di Dottore di Ricerca in Ingegneria Agraria presso l’Università di Bologna discutendo la tesi dal titolo “Valutazione della qualità ed autenticità di prodotti oleari e lattiero caseari mediante metodi fisici di analisi accoppiati a tecniche statistiche multivariate”.

Dal 30 ottobre 2017 è vice capo panel del Comitato Professionale di Assaggio O.L.E.A. riconosciuto dal Ministero delle Politiche Agricole Alimentari e Forestali.

Ha partecipato e partecipa a numerosi progetti di ricerca nazionali ed europei.

 

Pubblicazioni

Cerretani è autore e co-autore di più di 140 lavori pubblicati su riviste scientifiche nazionali ed internazionali ed oltre ad altrettanti lavori pubblicati in atti di convegno. Svolge attività di referee per alcune riviste scientifiche internazionali, come Analytica Chimica Acta, Arabian Journal of Chemistry, Journal of Chromatography A, Food and Chemical Toxicology, Food Chemistry, Food Control, Food Research International, Food Quality and Preference, Scientia Horticulturae, Innovative Food Science and Emerging Technologies, Industrial Crops and Products, Journal of Food Composition and Analysis, Journal of Food Engineering, Journal of Pharmaceutical and Biomedical Analysis, Journal of Photochemistry and Photobiology B: Biology, LWT - Food Science and Technology, Nutrition Research, Small Ruminant Research, Sensors & Actuators: B. Chemical, Talanta, Trends in Food Science and Technology., CyTA - Journal of Food, Electrophoresis, Eur. Food Res. Technol., Eur. J. Lip. Sci. Technol., Ital. J. Food Sci., J. Agric. Food Chem, J. Food Biochem., J. Food Qual., J. Food Nutrit. Res., J. Food Science, J. Sci. Food Agric., J. Sep. Science, Rapid Comm. Mass Spectrom., Plant Food Hum. Nutr.

Università

Nel 2014 è stato ritenuto idoneo per il ruolo di professore associato (seconda fascia) per i seguenti settori scientifico/disciplinari universitari:

-13/B5 - SCIENZE MERCEOLOGICHE II Fascia

-07/F1 - SCIENZE E TECNOLOGIE ALIMENTARI II Fascia.

Attività lavorativa e manageriale

Dal gennaio 2011 a luglio 2018 è stato dipendente a tempo indeterminato dell’azienda Pizzoli Spa.

Da settembre 2011 è stato responsabile del settore ricerca e sviluppo e dell’assicurazione qualità della Pizzoli Spa. Ha inoltre diretto diversi team e ha partecipato a numerosi comitati direttivi.

Dal luglio 2018 al giugno 2019 è stato direttore qualità, sicurezza ed ambiente presso Salpa Scarl di Roseto degli Abruzzi.

Dal giugno 2019 è Amministratore Delegato di Salpa Scarl di Roseto degli Abruzzi.

 

Riconoscimenti

- Tesi di laurea premiata da borsa di studio per tesi sull’olio di oliva organizzata dal Centro Studi “Mario Solinas” (IV edizione).

- Premio per il miglior poster dal titolo “Phenolic profile as a tool to study the homogeneity of extra-virgin olive oils belonging to different Spanish and Italian D.O.P.s” presentato nell’ambito del 4th EuroFed Lipid Congress. Oils, Fats and Lipids for a Healthier Future. Madrid (Spain), 1-4 October, 2006.

- Premio per il miglior poster dal titolo “Valutazione dell’effetto di diversi gradi di infestazione da Bactrocera oleae sulla composizione quali-quantitativa dei componenti volatili dell’aroma di oli vergini di oliva” presentato nell’ambito del Convegno Nazionale della SISSG (Società Italiana per lo Studio delle Sostanze Grasse) a Roma il 7-8 giugno 2007.

- Accademico Corrispondente dell'Accademia Agraria in Pesaro (4 maggio 2009).

- Top Reviewers of the Elsevier journal “Food Chemistry” 2007-2009.

- Premio di studio del Centro Interdipartimentale di Ricerca sull’Alimentazione Umana (Anno Accademico 2008/2009).

- Premio per il miglior poster dal titolo “Phenolic profile as a tool to study the homogeneity of extra-virgin olive oils belonging to different Spanish and Italian D.O.P.s” presentato nell’ambito del 1st MS Food Day. Parma, 2-3 Dicembre, 2009.

Pubblicazioni in riviste scientifiche con impact factor ISI

[1]  Bendini, M. Bonoli, L. Cerretani, B. Biguzzi, G. Lercker, T. Gallina Toschi - Liquid-liquid and solid phase extractions of phenols from virgin olive oil and their separation by chromatographic  and electrophoretic methods. - Journal of Chromatography A (Elsevier), 985 (1-2), 425-433, 2003.

[2]  T. Gallina Toschi, B. Biguzzi, L. Cerretani, A. Bendini, A. Rotondi, G. Lercker - Effect of crushing time and temperature of malaxation on the oxidative stability of a monovarietal extra-virgin olive oil, obtained by different industrial processing systems. – Progress in nutrition(Mattioli 1885), 6(2), 132-138, 2004.

[3]  . A. Rotondi, L. Cerretani, A. Bendini, M. Mari, G. Lercker e T. Gallina Toschi - Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extra virgin olive oil – Journal of Agricultural and Food Chemistry  (ACS Publications), 52, 3649-3654, 2004.

[4]  . M. Bonoli, A. Bendini, L. Cerretani, G. Lercker, T. Gallina Toschi - Qualitative and semi-quantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques. – Journal of Agricultural and Food Chemistry (ACS Publications), 52, 7026-7032, 2004.

[5]  L. Cerretani, A. Bendini, A. Rotondi, M. Mari, G. Lercker, T. Gallina Toschi -  Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree. – Progress in nutrition(Mattioli 1885), 6(1), 50-56, 2004.

[6]  L. Cerretani, A. Bendini, A. Rotondi, G. Lercker, T. Gallina Toschi. Analytical comparison of monovarietal virgin olive oils, obtained by both a continuous industrial plant and a low-scale mill – European Journal of Lipid Science and Technology (Wiley-VCH), 107, 93-100, 2005.

[7]  A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, T. Gallina Toschi, A. Fernández-Gutiérrez. Analytical determination of polyphenols in olive oils. – Journal of Separation Science (Wiley-VCH), 28, 837-858, 2005.

[8]  A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, M. Del Carlo, T. Gallina-Toschi, G. Lercker, D. Compagnone, A. Fernández-Gutiérrez. Evaluation of the Antioxidant Capacity of Individual Phenolic Compounds in Virgin Olive Oil. – Journal of Agricultural and Food Chemistry  (ACS Publications), 53, 8918-8925, 2005.

[9]  T. Gallina Toschi, L. Cerretani, A. Bendini, M. Bonoli-Carbognin, G. Lercker. Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques – Journal of Separation Science (Wiley-VCH), 28, 859-870, 2005.

[10]        A. Carrasco-Pancorbo, A. M. Gómez-Caravaca, L. Cerretani, A. Bendini, A. Segura-Carretero, A. Fernández-Gutiérrez. A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids and flavonoids in extra-virgin olive oil. – Journal of Separation Science (Wiley-VCH), 29, 2221-2233, 2006.

[11]        A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, T. Gallina-Toschi, G. Lercker, A. Fernández-Gutiérrez. Evaluation of individual antioxidant activity of single phenolic compounds on virgin olive oil. – Progress in nutrition (Mattioli 1885), 8, 28-39, 2006.

[12]        A. Bendini, L. Cerretani, A. Poerio, M. Bonoli Carbognin, G. Lercker, T. Gallina Toschi. Oxidative stability of virgin olive oils, produced by organic, integrated or conventional agricultural methods – Progress in nutrition (Mattioli 1885), 8, 104-115, 2006.

[13]        A. Bendini, L. Cerretani, L. Pizzolante, T. Gallina Toschi, F. Guzzo, S. Ceoldo, A. M. Marconi, F. Andreetta, M. Levi. Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. Extracts - European Food Research and Technology (Springer), 223, 102-109, 2006.

[14]        L. Cerretani, A. Bendini, A. Del Caro, A. Piga, V. Vacca, M. F. Caboni, T. Gallina Toschi. Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia. – European Food Research and Technology (Springer), 222, 354-361, 2006.

[15]        A. Bendini, L. Cerretani, S. Vecchi, A. Carrasco-Pancorbo, G. Lercker. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions. – Journal of Agricultural and Food Chemistry (ACS Publications), 54, 4880-4887, 2006.

[16]        A. Carrasco-Pancorbo, A. M. Gómez-Caravaca, L. Cerretani, A. Bendini, A. Segura-Carretero, A. Fernández-Gutiérrez. Rapid Quantification of the Phenolic Fraction of Spanish Virgin Olive Oils by Capillary Electrophoresis with UV Detection – Journal of Agricultural and Food Chemistry (ACS Publications), 54, 7984-7991, 2006.

[17]        A. Carrasco-Pancorbo, L. Cerretani, A. Bendini, A. Segura-Carretero, G. Lercker, A. Fernández-Gutiérrez. Evaluation of the Influence of Thermal Oxidation in the Phenolic Composition and in Antioxidant Activity of Extra-Virgin Olive Oils – Journal of Agricultural and Food Chemistry (ACS Publications), 55, 4771-4780, 2007, 2007.

[18]        A. Bendini, L. Cerretani, A. Carrasco-Pancorbo, A. M. Gómez-Caravaca, A. Segura-Carretero, A. Fernández-Gutiérrez, G. Lercker. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Molecules (MDPI) 12, 1679-1719, 2007.

[19]        L. Cerretani, G. Biasini, M. Bonoli-Carbognin, A. Bendini. Harmony of virgin olive oil and food pairing: a methodological proposal – Journal Sensory Studies(Blackwell Publishing), 22, 403-416, 2007.

[20]        A. Bendini, L. Cerretani, F. Di Virgilio, P. Belloni, G. Lercker, T. Gallina Toschi. In-process monitoring in industrial olive mill by means of Near Infrared Spectroscopy (FT-NIR)  European Journal of Lipid Science and Technology (Wiley-VCH), 109, 498-504, 2007.

[21]        E. Chiavaro, E. Vittadini, M.T. Rodriguez-Estrada, L. Cerretani, M. Bonoli, A. Bendini, G. Lercker. Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition. – Journal of Agricultural and Food Chemistry (ACS Publications), 55, 10779–10786, 2007.

[22]        A. Bendini, L. Cerretani, G. Lercker. Panoramica sulla qualità degli oli vergini di oliva prodotti in Romagna. La Rivista Italiana delle Sostanze Grasse (SSOSG) 84, 191–202, 2007.

[23]        O. Baccouri, L. Cerretani, A. Bendini, M. F. Caboni, M. Zarrouk, L. Pirrone, D. D. Ben Miled. Preliminary chemical characterisation of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones. European Journal of Lipid Science and Technology (Wiley-VCH), 109, 1208–1217 (2007).

[24]        A. Bendini, L. Cerretani, F. Di Virgilio, P. Belloni, M. Bonoli-Carbognin, G. Lercker. Preliminary evaluation of the application of the FTIR spectroscopy to control the geographic origin and quality of virgin olive oils Journal of Food Quality (Blackwell Publishing), 30, 424-437, 2007.

[25]        G. Lercker, A. Bendini, L. Cerretani. Qualità, composizione e tecnologia di produzione degli oli vergini di oliva. – Progress in nutrition (Mattioli 1885), 9, 134-148, 2007.

[26]        E. Armaforte, V. Mancebo-Campos, A. Bendini, M. Desamparados Salvador, G. Fregapane, L. Cerretani. Retention effects of oxidized polyphenols during analytical extraction of phenolic compounds of virgin olive oil Journal of Separation Science (Wiley-VCH), 30, 2401-2406, 2007.

[27]        A. Segura Carretero, A. Carrasco-Pancorbo, S. Cortacero, A. Gori, L. Cerretani, A. Fernández-Gutiérrez. A simplified method for HPLC-MS analysis of sterols in vegetable oil. European Journal of Lipid Science and Technology (Wiley-VCH) 110, 1142-1149, 2008.

[28]        M. Bonoli-Carbognin, L. Cerretani, A. Bendini, M. P. Almajano, M. H. Gordon. Bovine Serum Albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions. – Journal of Agricultural and Food Chemistry (ACS Publications), 56, 7076-7081, 2008.

[29]        L. Cerretani, A. Bendini, S. Barbieri, G. Lercker. Osservazioni preliminari riguardo alla variazione di alcune caratteristiche chimiche di oli vergini da olive sottoposti a processi di deodorazione "soft". - La Rivista Italiana delle Sostanze Grasse (SSOSG), 85, 75-82, 2008.

[30]        L. Cerretani,A. Bendini, M. Gehring, M. Bonoli-Carbognin, P. Semenza, G. Lercker. Changes in oxidative status of soybean oil by addition of a new antioxidant during frying - AgroFOOD Industry hi-tech (Teknoscienze), 19 (6), 41-43, 2008.

[31]        O. Baccouri, M. Guerfel, B. Baccouri, L. Cerretani, A. Bendini, G. Lercker, M. Zarrouk, D. Daoud Ben Miled. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chemistry (Elsevier), 109, 743-754, 2008.

[32]        L. Cerretani, A. Bendini, A. Poerio, T. Gallina Toschi. Citric acid as co-adjuvant: improvement of the antioxidant activity of edible olive oils - AgroFOOD Industry hi-tech (Teknoscienze), 19 (3), 64-66, 2008.

[33]        A. Bendini, L. Cerretani, A. Cichelli, G. Lercker. Come l’infestazione da Bactrocera oleae può causare variazioni nel profilo aromatico di oli vergini da olive. - La Rivista Italiana delle Sostanze Grasse(SSOSG), 85, 167-177, 2008.

[34]        O. Baccouri, A. Bendini, L. Cerretani, M. Guerfel, B. Baccouri, G. Lercker, M. Zarrouk, D. Daoud Ben Miled. Comparative study on volatile compounds from Tunisia and Sicilian monovarietal virgin olive oil. Food Chemistry (Elsevier), 111, 322–328, 2008.

[35]        P. Comandini, G. Blanda, A. Cardinali, L. Cerretani, A. Bendini, M. F. Caboni. CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC. Journal of Separation Science(Wiley-VCH), 31, 3257–3264, 2008.

[36]        E. Chiavaro, E. Vittadini, M. T. Rodriguez-Estrada, L. Cerretani, A. Bendini. Differential scanning calorimeter application to the detection of refined hazelnut oil in extra virgin olive oil - Food Chemistry (Elsevier), 110, 248-256, 2008.

[37]        E. Chiavaro, M. T. Rodriguez Estrada, C. Barnaba, E. Vittadini, L. Cerretani, A. Bendini. Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories - Analytica Chimica Acta (Elsevier), 625, 215-226, 2008.

[38]        G. Blanda, L. Cerretani, A. Cardinali, A. Bendini, G. Lercker. Effect of Frozen Storage on the Phenolic Content of Vacuum Impregnated Granny Smith and Stark Delicious Apple cvv. – European Food Research and Technology, 227, 961-964, 2008.

[39]        A. Poerio, A. Bendini, L. Cerretani, M. Bonoli-Carbognin, G. Lercker. Effect of olive fruit freezing on oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology (Wiley-VCH), 110, 368–372, 2008.

[40]        G. Blanda, L. Cerretani, A. Bendini, A. Cardinali, A. Scarpellini, G. Lercker. Effect of Vacuum Impregnation on the Phenolic Content of Granny Smith and Stark Delicious Frozen Apple cvv. – European Food Research and Technology (Springer), 226, 1229-1237, 2008.

[41]        A.M. Gómez-Caravaca, L. Cerretani, A. Bendini, A. Segura Carretero, A. Fernandez Gutierrez, M. Del Carlo, D. Compagnone, A. Cichelli. Effect of fly attack (Bactocera oleae) on phenolic profile and selected chemical parameters of olive oil. – Journal of Agricultural and Food Chemistry (ACS Publications), 56, 4577 – 4583, 2008.

[42]        L. Cerretani, O. Baccouri, A. Bendini. Improving of oxidative stability and nutritional properties of virgin olive oils by fruit de-stoning - AgroFOOD Industry hi-tech (Teknoscienze), 19 (4), 21-23, 2008.

[43]        E. Chiavaro, E. Vittadini, M. T. Rodriguez-Estrada, L. Cerretani, A. Bendini. Monovarietal Extra Virgin Olive Oils. Correlation Between Thermal Properties and Chemical Composition: Heating Thermograms. – Journal of Agricultural and Food Chemistry (ACS Publications), 56, 496–501, 2008.

[44]        G. Blanda, L. Cerretani, A. Bendini, A. Cardinali, G. Lercker. Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines – European Food Research and Technology (Springer), 227, 191-197, 2008.

[45]        O. Baccouri, L. Cerretani, A. Bendini, G. Lercker, M. Zarrouk, D. Daoud Ben Miled. Phenol content as correlated to antioxidant activity and gustative characteristics of Tunisian monovarietal virgin olive oils. La Rivista Italiana delle Sostanze Grasse (SSOSG), 85, 189-195, 2008.

[46]        L. Cerretani, M.J. Motilva, M.P. Romero, A. Bendini, G. Lercker. Pigment Profile and Chromatic Parameters of Monovarietal Virgin Olive Oils from Different Italian Cultivars – European Food Research and Technology (Springer), 226, 1251-1258, 2008.

[47]        L. Cerretani, M. D. Salvador, A. Bendini, G. Fregapane. Relationship between sensory evaluation performed by Italian and Spanish official panels and volatile and phenolic profiles of virgin olive oils - Chemosensory Perception (Springer) 1, 258–267, 2008.

[48]        G. Blanda, S. Barbieri, A. Bendini, L. Cerretani, G. Lercker. Studio delle variazioni di costituenti fenolici e polifenolici e del potere antiossidante di estratti ottenuti da frutti sottoposti a trattamenti osmotici e surgelazione. Progress in nutrition (Mattioli 1885), 10, 153-158, 2008.

[49]        M. Bonoli-Carbognin, L. Cerretani, A. Bendini, M.H. Gordon. Utilizzo del profilo in componenti volatili per la valutazione dell’effetto sinergico delle albumine del siero bovino con i composti fenolici di un olio vergine di oliva in un’emulsione olio in acqua. - La Rivista Italiana delle Sostanze Grasse (SSOSG), 85, 213-220, 2008.

[50]        V. Verardo, A. Bendini, L. Cerretani, D. Malaguti, E. Cozzolino, M. F. Caboni. Capillary Gas Chromatography analysis of lipid composition and evaluation of phenolic compounds by Micellar Electrokinetic Chromatography in Italian walnut (Juglans Regia L.): irrigation and fertilization influence. - Journal of Food Quality (Blackwell Publishing- Wiley-VCH), 32, 262-281, 2009.

[51]        M.J. Lerma-García, C. Lantano, E. Chiavaro, L. Cerretani, J.M. Herrero-Martínez, E.F. Simó-Alfonso. Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography. - Food Research International (Elsevier) 42, 1446-1452, 2009.

[52]        E. Chiavaro, E. Vittadini, M.T. Rodriguez-Estrada, L. Cerretani, L. Capelli, A. Bendini. Differential Scanning Calorimetry detection of high oleic sunflower oil as adulterant in extra virgin olive oil. - Journal ofFood Lipids (Blackwell Publishing- Wiley-VCH), 16, 227–244, 2009.

[53]        F. Pasini, L. Cerretani, A. Bendini, A. Rossi, M. F. Caboni. "Evaluation of different storage temperature on the shelf-life of extra virgin olive oils". - AgroFOOD Industry hi-tech (Teknoscienze) 20 (6), 9-11, 2009.

[54]        M.J. Lerma-García, J.M. Herrero-Martínez, E.F. Simó-Alfonso, G. Lercker, L. Cerretani. Evaluation of the oxidative status of virgin olive oils with different phenolic content by direct infusion atmospheric pressure chemical ionization mass spectrometry. -Analytical and Bioanalytical Chemistry (Springer), 395, 1543–1550, 2009.

[55]        G. Procida, A. Cichelli, D. Compagnone, R. M. Maggio, L. Cerretani, M. Del Carlo. Influence of chemical composition of olive oil on the development of volatile compounds during frying. - European Food Research and Technology (Springer), 230, 217–229, 2009.

[56]        O. Baccouri, M. Guerfel, M. Bonoli-Carbognin, L. Cerretani, A. Bendini, M. Zarrouk, D. Daoud. Influence of irrigation and site of cultivation on qualitative and sensory characteristics of a Tunisian minor olive variety (cv. Marsaline). - La Rivista Italiana delle Sostanze Grasse(SSOSG), 86, 173-180, 2009.

[57]        L. Cerretani, A. Bendini, M.T. Rodriguez-Estrada, E. Vittadini, E. Chiavaro. Microwave heating of different commercial categories of olive oil: Part I. Effect on chemical oxidative stability indices and phenolic compounds - Food Chemistry (Elsevier) 115: 1381-1388, 2009.

[58]        E. Chiavaro, C. Barnaba, E. Vittadini, M.T. Rodriguez-Estrada, L. Cerretani, A. Bendini. Microwave heating of different commercial categories of olive oil: Part II. Effect on thermal properties - Food Chemistry (Elsevier) 115, 1393-1400, 2009.

[59]        R. M. Maggio, T. S. Kaufman, M. Del Carlo, L. Cerretani, A. Bendini, A. Cichelli, D. Compagnone. Monitoring of Fatty Acid Composition in Virgin Olive Oil by Fourier Transformed Infrared Spectroscopy coupled with Partial Least Squares - Food Chemistry (Elsevier) 114, 1549-1554, 2009.

[60]        M.J. Lerma- García, E.F. Simó-Alfonso, A. Bendini, L. Cerretani. Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content - Food Chemistry (Elsevier) 117, 608-614, 2009.

[61]        G. Blanda, L. Cerretani, A. Cardinali, S. Barbieri, A. Bendini, G. Lercker. Osmotic dehydrofreezing of strawberries: polyphenolic content, volatile profile and consumer acceptance - LWT - Food Science and Technology, 42, 30–36, 2009.

[62]        M.J. Lerma-García, E.F. Simó-Alfonso, A. Bendini, L. Cerretani. Rapid evaluation of oxidized fatty acid concentration in virgin olive oils using metal oxide semiconductor sensors and multiple linear regression. - Journal of Agricultural and Food Chemistry (ACS Publications), 57, 9365–9369, 2009.

[63]        A. Bendini, L. Cerretani, M.D. Salvador, G. Fregapane, G. Lercker. Stability of the sensory quality of virgin olive oil during storage: an overview. Italian Journal of Food Science (Chiriotti), 21, 389-406, 2009.

[64]        A. Bendini, E. Valli, L. Cerretani, E. Chiavaro, G. Lercker. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. - Journal of Agricultural and Food Chemistry (ACS Publications), 57, 10055–10062, 2009.

[65]        S. Vecchio, L. Cerretani, A. Bendini, E. Chiavaro. Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous TG/DSC: relation with chemical composition. – Journal of Agricultural and Food Chemistry (ACS Publications), 57, 4793–4800, 2009.

[66]        A. Bendini, A.M. Gómez-Caravaca, L. Cerretani, M. Del Carlo, A. Segura-Carretero, D. Compagnone, A. Cichelli, G. Lercker. Evaluation of contribution of micro and macro components to oxidative stability on virgin oils obtained from olives characterized by different health quality. - Progress in nutrition (Mattioli 1885), 9, 210-215, 2007.

[67]        A. Carrasco-Pancorbo, A. M. Gómez-Caravaca, A. Segura-Carretero, L. Cerretani, A. Bendini, A. Fernández-Gutiérrez. Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation with the sensorial properties. - Journal of the Science of Food and Agriculture (Wiley-VCH), 89, 2144–2155, 2009.

[68]        R.M. Maggio, L. Cerretani, E. Chiavaro, T.S. Kaufman, A. Bendini. A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control (Elsevier), 21, 890-895, 2010.

[69]        N. Sinelli, L. Cerretani, V. Di Egidio, A. Bendini, E. Casiraghi. Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity. Food Research International (Elsevier), 43, 369-375, 2010.

[70]        M.J. Lerma-García, A. Gori, L. Cerretani, E.F. Simó-Alfonso, M.F. Caboni. "Classification of pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using fourier-transform infrared spectroscopy". Journal of Dairy Science (ADSA) 93: 4490-4496 (2010).

[71]        E. Chiavaro, M. T. Rodriguez-Estrada, A. Bendini, L. Cerretani. Correlation between thermal properties and chemical composition of Italian virgin olive oils. European Journal of Lipid Science and Technology (Wiley-VCH), 112, 580–592 (2010).

[72]        J. Lozano-Sánchez, A. Segura-Carretero, J.A. Menendez, C. Oliveras-Ferraros, L. Cerretani, A. Fernández- Gutiérrez. "Prediction of Extra Virgin Olive Oil Varieties through their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells". Journal of Agricultural and Food Chemistry (ACS Publications), 58, 9942–9955, 2010.

[73]        S.A. Mahesar, A.A. Kandhro, L. Cerretani, A. Bendini, S.T.H. Sherazi, M.I. Bhanger. "Determination of total trans fat content in Pakistani cereal based foods by SB-HATR FT-IR spectroscopy coupled with partial least square regression". Food Chemistry (Elsevier), 123: 1289-1293 (2010).

[74]        E. Valli, A. Bendini, L. Cerretani, S. Fu, A. Segura-Carretero, M.A. Cremonini. "Effects of Heating of Virgin Olive Oils and their Blends: Focus on Modifications of Phenolic Fraction". Journal of Agricultural and Food Chemistry (ACS Publications), 58, 8158–8166 (2010).

[75]        M. Del Carlo, L. Cerretani, A. Bendini, A. Cichelli, D. Compagnone. Evoluzione della composizione in pigmenti di oli vergini di oliva sottoposti al processo di frittura. La Rivista Italiana delle Sostanze Grasse (SOSG), 87, 3-13, 2010.

[76]        J. Lozano-Sánchez, L. Cerretani, A. Bendini, A. Segura-Carretero, A. Fernández-Gutiérrez. Filtration Process of Extra Virgin Olive Oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics. Trends in Food Science & Technology (Elsevier) 21,201-211, 2010.

[77]        G. Blanda, L. Cerretani, P. Comandini, T. Gallina Toschi, G. Lercker. Investigation of Off-odour and Off-flavour Development in Boiled Potatoes. - Food Chemistry (Elsevier), 118, 283–290, 2010.

[78]        M.J. Lerma-García, E.F. Simó-Alfonso, E. Chiavaro, A. Bendini, G. Lercker, L. Cerretani. Study of chemical changes produced in virgin olive oils with different phenolic content during an accelerated storage treatment. – Journal of Agricultural and Food Chemistry (ACS Publications), 57, 7834–7840, 2009.

[79]        F. Kotti, E. Chiavaro, L. Cerretani, C. Barnaba, M. Gargouri, A. Bendini. Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin. - European Food Research and Technology (Springer), 228, 735–742, 2009.

[80]        G. Blanda, L. Cerretani, A. Cardinali, E. Boselli, A. Bendini. "Mass transfer and phenolic profile of strawberries upon refrigerated osmodehydration". CyTA – Journal of Food (Taylor and Francis) 8 (2),129-138 (2010) doi:10.1080/19476330903274153

[81]        L. Cerretani, M.J. Lerma-García, J.M. Herrero-Martínez, T. Gallina-Toschi, E.F. Simó-Alfonso. Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nano-Liquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic Column. Journal of Agricultural and Food Chemistry (ACS Publications), 58, 757–761 (2010).

[82]        L. Cerretani, A. Giuliani, R.M. Maggio, A. Bendini, T. Gallina Toschi, A. Cichelli. "Minor polar components analysis in olive oil by Fourier transformed infrared spectroscopy". European Journal of Lipid Science and Technology (Wiley-VCH) 112: 1150–1157 (2010).

[83]        M.J. Lerma-García, L. Cerretani, C. Cevoli, E.F. Simó-Alfonso, A. Bendini, T. Gallina Toschi. Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results. Sensors and Actuators B: Chemical (Elsevier) 147, 283-289 (2010).

[84]        M.J. Lerma- García, E.F. Simó-Alfonso, A. Bendini, L. Cerretani"Rapid evaluation of oxidized fatty acid concentration in virgin olive oil using Fourier-transform infrared spectroscopy and multiple linear regression". Food Chemistry (Elsevier) 124: 679–684 (2010) doi:10.1016/j.foodchem.2010.06.054

[85]        S.A. Mahesar, A. Bendini, L. Cerretani, M. Bonoli-Carbognin, S.T.H. Sherazi "Application of a spectroscopic method to estimate the olive oil oxidative status". European Journal of Lipid Science and Technology (Wiley-VCH), 112 (12) , pp. 1356-1362 (2010) doi:10.1002/ejlt.201000388

[86]        F. Kotti, L. Cerretani, M. Gargouri, E. Chiavaro, A. Bendini. “Evaluation of the volatile fraction of some Tunisian and Italian commercial virgin olive oils: relation with olfactory attributes”. Journal of Food Biochemistry (Blackwell-Wiley) 35 (3), pp. 681-698 (2011).

[87]        . Chiavaro, M. T. Rodriguez-Estrada, A. Bendini, M. Rinaldi, L. Cerretani. "DSC thermal properties and oxidative stability indices of microwave heated extra virgin olive oils". Journal of the Science of Food and Agriculture (Wiley) 91 (2), pp. 198-206 (2011) doi:10.1002/jsfa.4165

[88]        A. Giuliani, L. Cerretani, A. Cichelli. "Chlorophylls in olive and in olive oil: chemistry and occurrences". Critical Reviews in Food Science and Nutrition (Taylor & Francis), 51 (7), pp. 678-690 (2011).

[89]        L. Cerretani, A. Bendini, E. Valli, E. Chiavaro, G. Morchio, G. Lercker. "Caratterizzazione chimica di oli di oliva raffinati e di prodotti di seconda lavorazione (repaso) offerti sui mercati nazionale e internazionale". La Rivista Italiana delle Sostanze Grasse (SOSG) 88 (2), pp. 82-88 (2011).

[90]        E. Chiavaro, L. Cerretani, A. Bendini, M. Rinaldi, G. Lercker. "DSC characterization of different products by olive oils processing". La Rivista Italiana delle Sostanze Grasse (SOSG) 88 (3), pp. 182-190 (2011).

[91]        Chiavaro, E., Mahesar, S.A., Bendini, A., Foroni, E., Valli, E., Cerretani, L. “DSC evaluation of olive oil during accelerated oxidation”. Italian Journal of Food Science23 (2), pp. 164-172 (2011).

[92]        Maggio, R.M., Valli, E., Bendini, A., Gómez-Caravaca, A.M., Toschi, T.G., Cerretani, L. “A spectroscopic and chemometric study of virgin olive oils subjected to thermal stress”. Food Chemistry 127 (1), pp. 216-221 (2011).

[93]        Cerretani, L., Maggio, R.M., Barnaba, C., Toschi, T.G., Chiavaro, E. “Application of partial least square regression to differential scanning calorimetry data for fatty acid quantitation in olive oil”. Food Chemistry 127 (4) , pp. 1899-1904 (2011).

[94]        Lerma-García, M.J., Lusardi, R., Chiavaro, E., Cerretani, L., Bendini, A., Ramis-Ramos, G., Simó-Alfonso, E.F. “Use of triacylglycerol profiles established by high performance liquid chromatography with ultraviolet-visible detection to predict the botanical origin of vegetable oils”. Journal of Chromatography A 1218 (42) , pp. 7521-7527 (2011).

[95]        Lozano-Sánchez, J., Giambanelli, E., Quirantes-Piné, R., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernández-Gutiérrez, A. “Wastes generated during the storage of extra virgin olive oil as a natural source of phenolic compounds”. Journal of Agricultural and Food Chemistry 59 (21), pp. 11491-11500 (2011).

[96]        Chiavaro, E., Cerretani, L., di Matteo, A., Barnaba, C., Bendini, A., Iacumin, P. “Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil”. European Journal of Lipid Science and Technology 113 (12), pp. 1509-1519 (2011).

[97]        Cevoli, C., Cerretani, L., Gori, A., Caboni, M.F., Gallina Toschi, T., Fabbri, A. “Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds”. Food Chemistry 129 (3), pp. 1315-1319 (2011).

[98]        Pasini, F., Verardo, V., Cerretani, L., Caboni, M.F., D'Antuono, L.F. “Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content”. Journal of the Science of Food and Agriculture 91 (15), pp. 2858-2864 (2011).

[99]        Gori, A., Maggio, R.M., Cerretani, L., Nocetti, M., Caboni, M.F. “Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques”. International Dairy Journal 23 (2), pp. 115-120 (2012).

[100]     Caramia, G., Gori, A., Valli, E., Cerretani, L. “Virgin olive oil in preventive medicine: From legend to epigenetics”. European Journal of Lipid Science and Technology 114 (4), pp. 375-388 (2012).

[101]     Lozano-Sánchez, J., Cerretani, L., Bendini, A., Gallina-Toschi, T., Segura-Carretero, A., Fernández-Gutiérrez, A. “New filtration systems for extra-virgin olive oil: Effect on antioxidant compounds, oxidative stability, and physicochemical and sensory properties”. Journal of Agricultural and Food Chemistry 60 (14), pp. 3754-3762 (2012).

[102]     Valli, E., Bendini, A., Maggio, R.M., Cerretani, L., Toschi, T.G., Casiraghi, E., Lercker, G. “Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: A preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach”.International Journal of Food Science and Technology 48 (3), pp. 548-555 (2013)

[103]     Comandini, P., Cerretani, L., Rinaldi, M. Cichelli, A., Chiavaro, E. “Stability of iodine during cooking: investigation on biofortified and not fortified vegetables”. International Journal of Food Sciences and Nutrition, 64 (7), pp. 857-861 (2013).

[104]     Gómez-Caravaca, A.M., Maggio, R.M., Verardo, V., Cichelli, A., Cerretani, L. “Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality”. LWT - Food Science and Technology50 (1), pp. 153-159 (2013).

[105]     Žanetić, M., Cerretani, L., Škevin, D., Politeo, O., Vitanović, E., Špika, M.J., Perica, S., Ožić, M. “Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties”. Journal of Food, Agriculture and Environment 11 (1), pp. 126-131 (2013).

[106]     Lozano-Sánchez, J., Bendini, A., Quirantes-Piné, R., Cerretani, L., Segura-Carretero, A., Fernández-Gutiérrez, A. “Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life”. Food Control 30 (2), pp. 606-615 (2013).

[107]     Bendini, A., Valli, E., Rocculi, P., Romani, S., Cerretani, L., Toschi, T.G. “A new patented system to filter cloudy extra virgin olive oil”. Current Nutrition and Food Science 9 (1), pp. 43-51 (2013).

[108]     Chiavaro, E., Cerretani, L., Paradiso, V.M., Summo, C., Paciulli, M., Gallina Toschi, T., Caponio, F. “Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: A correlation study”. Journal of the Science of Food and Agriculture 93 (12), pp. 2909-2916 (2013).

[109]     Caponio, F., Chiavaro, E., Paradiso, V.M., Paciulli, M., Summo, C., Cerretani, L., Gomes, T. “Chemical and thermal evaluation of olive oil refining at different oxidative levels”. European Journal of Lipid Science and Technology 115 (10), pp. 1146-1154 (2013).

[110]     Pacioni, G., Cerretani, L., Procida, G., Cichelli, A. “Composition of commercial truffle flavored oils with GC-MS analysis and discrimination with an electronic nose”. Food Chemistry 146, pp. 30-35 (2014).

[111]     Maggio, R.M., Barnaba, C., Cerretani, L., Paciulli, M., Chiavaro, E. “Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing”. Journal of Thermal Analysis and Calorimetry 115 (3), pp. 2037-2044 (2014).

[112]     Cerretani, L., Comandini, P., Fumanelli, D., Scazzina, F., Chiavaro, E. “Evaluation of iodine content and stability in recipes prepared with biofortified potatoes”. International journal of food sciences and nutrition, 65 (7), pp. 797-802 (2014).

[113]     López-Cobo, A., Gómez-Caravaca, A.M., Cerretani, L., Segura-Carretero, A., Fernández-Gutiérrez, A. “Distribution of phenolic compounds and other polar compounds in the tuber of Solanum tuberosum L. by HPLC-DAD-q-TOF and study of their antioxidant activity”. Journal of Food Composition and Analysis, 36 (1-2), 1-11 (2014).

[114]     Gómez-Caravaca, A.M., Maggio, R.M., Cerretani, L. “Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review”. Analytica Chimica Acta 913, pp. 1-21 (2016.)

[115]     Bellumori, M., Innocenti, M., Michelozzi, M., Cerretani, L., Mulinacci, N. “Coloured-fleshed potatoes after boiling: Promising sources of known antioxidant compounds”. Journal of Food Composition and Analysis 59, pp. 1-7 (2017).

[116]     Elgendy, R., Palazzo, F., Castellani, F., Giantin, M., Grotta, L., Cerretani, L., Dacasto, M., Martino, G. “Transcriptome profiling and functional analysis of sheep fed with high zinc-supplemented diet: A nutrigenomic approach”. Animal Feed Science and Technology 234, pp. 195-204 (2017).

[117]     Y. Riciputi, E. Diaz-de-Cerio, H. Akyol, E. Capanoglu, L. Cerretani, M. F. Caboni, V. Verardo. “Establishment of ultrasound-assisted extraction of phenolic compounds from industrial potato by-products using response surface methodology”. Food Chemistry, 269, 258-263 (2018).

[118]     C. Rodríguez-Pérez, A.M. Gómez-Caravaca, E. Guerra-Hernández, L. Cerretani, B. García-Villanova, V. Verardo. “Comprehensive metabolite profiling of Solanum tuberosum L. (potato) leaves by HPLC-ESI-QTOF-MS”. Food Research International, 112, pp. 390-399, (2018).

[119]     A. Cichelli, Y. Riciputi, L. Cerretani, M. F. Caboni, N. d'Alessandro. “Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols”. Journal of the American Oil Chemists' Society(JAOCS), 97(1), pp. 15-23 (2020).

[120]     A. Cichelli, L. Cerretani, G. Di Lecce, M. Piochi. “Exploring harmony in extra virgin olive oils and vegetables pairings | [Explorando la armonía en los aceites de oliva virgen extra y maridajes con vegetales]”. Grasas y Aceites, 71(2), e353 (2020).

Pubblicazioni divulgative

Lorenzo Cerretani, L'olio spiegato alle mie figlie, Olio Officina, 2018

Luigi Caricato, Stefano Cerni, Lorenzo Cerretani, Giovanni Lercker, Succo di olive. Guida ragionata alla conoscenza degli oli, dalla produzione al consumo consapevole, Olio Officina, 2015

Alessandra Bendini, Lorenzo Cerretani, Antonio Ricci, I minifrantoi. Guida pratica alla produzione di oli extravergini di oliva, Edagricole, 2010

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