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 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 and
the test of Ames in particular the Muta ChromoPlate or Ames II.
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.
- F. Fratianni, R. Pepe, F. Nazzaro, “Polyphenols composition, Antioxidant, Antimicrobial and anti Quorum Quenching Activity of the “Carciofo di Montoro” (Cynara cardunculus L. var. Scolymus Global artichoke of the Campania Region southern Italy” Food and Nutrition Sciences (2014) 5 (21), 2053 2062 http://dx.doi.org/10.4236/fns.2014.521217
- F. Fratianni, F. Cardinale, A. Cozzolino, T. Granese, S. Pepe, R. Riccardi, P. Spigno, R. Coppola, F. Nazzaro “Polyphenol Composition and Antioxidant Activity of Two Autochthonous Brassicaceae of the Campania Region, Southern Italy” Food and Nutrition Sciences, (2014) 5, 66-70 doi.org/10.4236/fns.2014.51009
- T. Marrufo, F. Nazzaro , E. Mancini , F. Fratianni , R. Coppola ,L. De Martino 3, A. Bela Agostinho V. De Feo “Chemical Composition and Biological Activity of the Essential Oil from Leaves of Moringa oleifera Lam. Cultivated in Mozambique” molecules (2013) 18, 10989-11000 PMID:24022760
- F. Nazzaro, F. Cardinale, A. Cozzolino, T. Granese, F. Fratianni “Polyphenol Composition and Antioxidant Activity of Different Potentially Functional Kale-Based Snacks” Food and Nutrition Sciences ( 2014) 5, 1145-1152 http://dx.doi.org/10.4236/fns.2014.512124
- F. Nazzaro, F. Fratianni, P. Orlando R. Coppola “Biochemical Traits, Survival and Biological Properties of the Probiotic Lactobacillus plantarum Grown in the Presence of Prebiotic Inulin and Pectin as Energy Source” PHARMACEUTICALS (2012) 5, 481-492 doi:10.3390/ph5050481
- F Fratianni, R Coppola, F Nazzaro. Phenolic composition and antimicrobial and antiquorum sensing activity of an ethanolic extract of peels from the apple cultivar Annurca. Journal of medicinal food (2012) 14 (9), 957-963 doi:10.1089/jmf.2010.0170
- F Nazzaro, G Caliendo, G Arnesi, A Veronesi, P Sarzi, F Fratianni. Comparative content of some bioactive compounds in two varieties of Capsicum annuum L. sweet pepper and evaluation of their antimicrobial and mutagenic activities. Journal of food biochemistry (2009) 33 (6), 852-868 DOI: 10.1111/j.1745-4514.2009.00259.
- L De Martino, V De Feo, F Fratianni, F Nazzaro. Chemistry, antioxidant, antibacterial and antifungal activities of volatile oils and their components. Natural product communications (2009) 4 (12), 1741-1750 PMID:2012011
- F Fratianni, M Tucci, MD Palma, R Pepe, F Nazzaro. “Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori)” Food chemistry (2007) 104 (3), 1282-1286 doi:10.1016/j.foodchem.2007.01.044
- F Fratianni, AD Luccia, R Coppola, F Nazzaro “Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle: a preliminary study” Food chemistry (2007) 102 (2), 471-474 doi:10.1016/j.foodchem.2006.04.014
- F Nazzaro, F Fratianni, G Picariello, R Coppola, A Reale, AD Luccia “Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffle.” Food chemistry (2007) 103 (2), 344-354 doi:10.1016/j.foodchem.2006.07.067