Florinda Fratianni

Florinda_Fratianni

Name: Florinda

Surname: Fratianni

Skill: Researcher
Phone: (Lab) +39 0825 299 110
Fax: +39 0825 299 641
e-mail:florinda.fratianni@isa.cnr.it
CNR People WEB Site: http://www.cnr.it/people/florinda.fratianni
Keywords: polyphenols- Food Biochemistry- antioxidant activity-UPLC
Curriculum EN: (click here to view it)

Researcher Activities

Florinda Fratianni has always collaborated with the research unit of Biotechnology and Food Safety at Institute of Food Science and Technology-CNR in Avellino, Italy, she is a researcher only since 31/12/2013.

In all these years she has mainly worked on the qualitative and quantitative evaluation of some important biochemical parameters of foods. in fact she has considerable expertise in spectrophotometric procedures to evaluate polyphenols, lycopene, beta carotene, antioxidant activity (DPPH, FRAP, ABTS) and hydroperoxides content; knowledge of chromatographic methods for the evaluation of phenolic compounds (UPLC / HPLC) in addition to evaluation of the content of vitamins, anthocyanins, glucosinolates, allicin by HPLC, as well as protein and lipid extraction electrophoretic and chromatographic procedures to monitor the soluble N fraction and finally microbiology bases.

She has participated to different research projects, concerning food chemistry and safety.

She is author of publications on national and international journal and of different book chapters.

Key Publications

  •  F. Fratianni, M. N. Ombra, A. d’Acierno, L. Caputo, G. Amato, V. De Feo, R. Coppola, F. Nazzaro “Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria” Microorganisms 2021 (9)8 1-19 https://doi.org/10.3390/microorganisms9081694
  • Fratianni, A. d’Acierno, M.N. Ombra, G. Amato, V. De Feo, J. F. Ayala-Zavala, R. Coppola, F. Nazzaro “Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria” Frontiers in Nutrition 2021 (8) 1-13 doi.org/10.3389/fnut.2021.775751
  • Fratianni, A. Cozzolino, A. d’Acierno, F. Nazzaro, R. Riccardi, P. Spigno “Qualitative Aspects of Some of Some Traditional Landraces of the Tomato “Piennolo” (Solanum lycopersicum L.) of the Campania Region, Southern Italy” Antioxidants 2020, 9, 7, 565 1-14
  • Fratianni, A. d’Acierno, A. Cozzolino, P. Spigno, R. Riccardi, F. Raimo, C. Pane, M. Zaccardelli, V. Tranchida Lombardo, M. Tucci, S. Grillo, R Coppola, F. Nazzaro “Biochemical characterization of traditional varieties of sweet pepper (Capsicum annuum L.) of the Campania Region, Southern Italy” Antioxidants 2020 ,9, 6, 556 1-16
  • Fratianni, A. Cozzolino, V. De Feo, R. Coppola, M. N. Ombra, F. Nazzaro “Polyphenols, Antioxidant, Antibacterial, and Biofilm Inhibitory Activities of Peel and Pulp of Citrus medica L., Citrus bergamia, and Citrus medica cv. Salò Cultivated in Southern Italy” Molecules 2019, 24, 4577 1-14
  • Nazzaro, F. Fratianni, R. Cozzolino, A. Martignetti, L. Malorni, V. De Feo, A. G Cruz, A. d’Acierno “Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition” Microorganisms 2019, 7 321 1-11
  • Nazzaro, F. Fratianni, A. d’Acierno, R. Coppola, F. Jesus Ayala-Zavala, A. Gomez da Cruz, V. De Feo “Essential Oils and Microbial Communication” Essential Oils – Oils of NatureEditore IntechOpen 2019, 1-26
  • Fratianni, R. Cozzolino, A. Martignetti, L. Malorni, A. d’Acierno, V. De Feo, A. G da Cruz, F.a Nazzaro “Biochemical composition and antioxidant activity of three extra virgin olive oils from the Irpinia Province, Southern Italy” Food Science & Nutrition 2019, 1-11
  • MN Ombra, A d’Acierno, F Nazzaro, P Spigno, R Riccardi, M Zaccardelli, C. Pane, R. Coppola, F. Fratianni “Alpha-amylase, α-glucosidase and lipase inhibiting activities of polyphenol-rich extracts from six common bean cultivars of Southern Italy, before and after cooking” International journal of food sciences and nutrition 2018, 69 (7), 824-834
  • F Fratianni, M Cefola, B Pace, R Cozzolino, B De Giulio, A. Cozzolino, A. d’Acierno, R. Coppola, A. F. Logrieco, F. Nazzaro “Changes in visual quality, physiological and biochemical parameters assessed during the postharvest storage at chilling or non-chilling temperatures of three sweet basil (Ocimum basilicum L.) cultivars” Food Chemistry, 229 (2017) 752–760