Carlo I. G. Tuberoso


Carlo I. G. Tuberoso

Address: Department of Life and Environmental Sciences
Unit of Pharmaceutical, Pharmacological and Nutraceutical Sciences
University of Cagliari
Via Ospedale 72, I-09124 Cagliari, Italy
Phone: +39-070-6758644
Fax: +39-070-6758612

Curriculum vitae

Dr Tuberoso obtained his Master’s Degree in Pharmaceutical Chemistry and Technology in 1988 at the University of Cagliari (Faculty of Pharmacy) and his PhD in “Commodity science of food products” in 1994 at the University “La Sapienza” in Rome. From 27/12/2001 he is a researcher in Food Chemistry (03/D1, former CHIM/10) at the University of Cagliari, Faculty of Biology and Pharmacology. From the academic year 2004-05 to 2009-10 he taught the “Analytical Chemistry” course and from the academic year 2011-2012 to this date he has been teaching the “Supplements and Dietary Products” course within the Pharmacy curriculum at the University of Cagliari. From 27/05/2004 to 2012 he was a member of the teaching staff committee of the Toxicology PhD program and from 07/04/2015 he is a member of the teaching staff committee of the PhD program in Life, Environmental and Drug Sciences (University of Cagliari). He is member of the Italian Chemical Society and of Italian Pharmacist Association. His research activity has been reported in numerous scientific publications, of which 59 in peer-reviewed international journals with impact factor on Scopus and ISI (h index = 20 and 1442 citations, Scopus 03/06/2015) and more than 60 in conference proceedings, scientific annals and book chapters (national and international with peer-review).

Research Interest

Dr Tuberoso’s research includes methods to study food quality with focus on nutritional, toxicological and process innovation aspects. In the past years he has done studies on quality and safety of food products of dietary interest such as honey, wine, extra virgin olive oil and extracts from endemic plants (myrtle, rosemary, Helichrysum, Achillea, etc.). In particular, he is interested in metabolites that show antioxidant ant antiradical properties (e.g. phenols, tocopherols, carotenoids, squalene, etc.). His current research focuses on food that has not been characterized for its qualitative nutritional composition. The detection of biologically active metabolites is performed by fractionating and purifying the extracts with different analytical techniques (TLC, SPE, LL/LS extraction). Qualitative and quantitative analysis of single or multiple compounds is usually carried out with GC-MS/MS, HPLC-DAD-FLD-MS/MS and ICP techniques. Actual research lines comprise:

  • identification and characterization of traditional food products to unlock their nutraceutical properties
  • understanding and characterization of metabolites from food and plants extracts with antioxidant ant antiradical properties
  • developing new food products with enhanced healthy properties
  • set up and validation of innovative quali-quantitative methods to analyse  metabolites from food and plants extracts

Active collaborations with other research groups

  • Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Split, Croatia
  • Department of Food Technology, Marko Marulić Polytechnic in Knin, Knin, Croatia
  • Department of Fruit and Vegetable Technology, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
  • Department of Farmacognosy, Wrocław Medical University, Faculty of Pharmacy, Wrocław, Poland
  • Biological Engineering Laboratory, National Institute of Applied Sciences and Technology, Tunis, Tunisia


Publications from 2010 to 2015

  1. Jerković, C. I. G. Tuberoso, G. Baranović, Z. Marijanović, M. Kranjac, L. Svečnjak, P. M. Kuś. Characterization of summer savory (Satureja hortensis L.) honey by physico-chemical parameters and chromatographic/spectroscopic techniques (GC-FID/MS, HPLC-DAD, UV/VIS and FTIR-ATR). Croatica Chemica Acta, 2015, 88, 15-22, DOI: 10.5562/cca2514;
  2. M. Šarolić, M. Gugić, E. Friganovic, C. I.G. Tuberoso, I. Jerković. Phytochemicals and other characteristics of Croatian monovarietal extra virgin olive oils from Oblica, Lastovka and Levantinka varieties. Molecules, 2015, 20, 4395-4409; doi: 10.3390/molecules20034395;
  3. T. Guina, M. Deiana, S. Calfapietra, B. Cabboi, M. Maina, C. I. G. Tuberoso, G. Leonarduzzi, P. Gamba, S. Gargiulo, G. Testa, G. Poli, F. Biasi. Role of p38 MAPK in the induction of intestinal inflammation by dietary oxysterols: modulation by wine phenolics. Food & Function, 2015, 6, 1218-28; DOI: 10.1039/C4FO01116C;
  4. C. I. G. Tuberoso, F. Congiu, G. Serreli, S. Mameli. Determination of dansylated amino acids and biogenic amines in Cannonau and Vermentino wines by HPLC-FLD. Food Chemistry, 2015, 175, 29-35; DOI: 10.1016/j.foodchem.2014.11.120;
  5. Jerković, C. I. G. Tuberoso, P. M. Kuś, Z. Marijanović, M. Obradović. Screening of Coffea spp. honey by different methodologies: theobromine and caffeine as chemical markers. RSC Advances, 2014, 4, 60557-60562; DOI: 10.1039/C4RA11105B;
  6. Jerković, M. Roje, C. I. G. Tuberoso, Z. Marijanović, A. Kasum, M. Obradović Bioorganic research of Galactites tomentosa Moench honey extractives: enantiomeric purity of chiral marker 3-phenyllactic acid. Chirality, 2014, 26, 405–410; DOI: 10.1002/chir.22340; Scopus: 2-s2.0-84904744519; ISI: 000339485400008;
  7. M. Šarolić, M. Gugić, C. I. G. Tuberoso, I. Jerkovic, M. Suste, Z. Marijanović, P. M. Kuś. Volatile profile, phytochemicals and antioxidant activity of virgin olive oils from Croatian autochthonous varieties Mašnjača and Krvavica in comparison with Italian variety Leccino. Molecules, 2014, 19, 881-895; DOI: 10.3390/molecules19010881;
  8. C. I. G. Tuberoso, I. Jerković, G. Sarais, F. Congiu, Z. Marijanović, P. M. Kuś. Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE L*C*abh°ab chromaticity coordinates. Food Chemistry, 2014, 145, 284-291; DOI: 10.1016/j.foodchem.2013.08.032;
  9. Jerković, P. M. Kuś, I., C. I. G. Tuberoso, M. Šarolić. Phytochemical and physical-chemical analysis of Polish willow (Salix spp.) honey: identification of the marker compounds. Food Chemistry, 2014, 145, 8–14; DOI: 10.1016/j.foodchem.2013.08.004;
  10. P. M. Kuś, F. Congiu, D. Teper, Z. Sroka, I. Jerković, C. I. G. Tuberoso. Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types. LWT – Food Science and Technology, 2014, 55, 124-130; DOI: 10.1016/j.lwt.2013.09.016;
  11. P. M. Kuś, I. Jerković, C. I. G. Tuberoso, Z. Marijanović, F. Congiu. Cornflower (Centaurea cyanus L.) honey quality parameters: chromatographic fingerprints, chemical biomarkers, antioxidant capacity and others. Food Chemistry, 2014, 142, 12-18; DOI: 10.1016/j.foodchem.2013.07.050; Scopus: 2-s2.0-84880898221; ISI: 000326359400002;
  12. M. Belkhir, O. Rebai, K. Dhaouadi, F. Congiu, C. I. G. Tuberoso, M. Amri, S. Fattouch. Comparative Analysis of Tunisian wild Crataegus azarolus (yellow azarole) and Crataegus monogyna (red azarole) leaf, fruit and traditionally derived syrup: phenolic profiles, antioxidant and antimicrobial activities of the aqueous-acetone extracts. Journal of Agricultural and Food Chemistry, 2013, 61 (40), 9594–9601; DOI: 10.1021/jf402874z;
  13. F. Biasi, T. Guina, M. Maina, B. Cabboi, M. Deiana, C.I. Tuberoso, S. Calfapietra, E. Chiarpotto, B. Sottero, P. Gamba, S. Gargiulo, V. Brunetto, G. Testa, M.A. Dessì, G. Poli, G. Leonarduzzi. Phenolic compounds present in Sardinian wine extracts protect against the production of inflammatory cytokines induced by oxysterols in CaCo-2 human enterocyte-like cells. Biochemical pharmacology, 2013, 86, 138–145; DOI:10.1016/j.bcp.2013.03.024;
  14. P. M. Kuś, I. Jerković, C. I. G. Tuberoso, Z. Marijanović, M. Šarolić. GC-MS Fingerprints and other physico-chemical characteristics of rare unifloral Prunus cerasus honey. Natural Product Communications, 2013, 8, 651-654;
  15. P. M. Kuś, I. Jerković, C. I. G. Tuberoso, M. Šarolić. The volatile profiles of a rare apple (Malus domestica Borkh.) honey: shikimic pathway derivatives, terpenes and others. Chemistry & Biodiversity, 2013, 10, 1638-1652; DOI: 10.1002/cbdv.201200404;
  16. P. Zucca, A. Rosa, C. I. G. Tuberoso, A. Piras, A. C. Rinaldi, E. Sanjust, M. A. Dessì, A. Rescigno. Evaluation of antioxidant potential of Maltese mushroom (Cynomorium coccineum) by means of multiple chemical and biological assays. Nutrients, 2013, 5, 149-161; DOI: 10.3390/nu5010149;
  17. C. I. G. Tuberoso, M. Boban, E. Bifulco, D. Budimir, F. M. Pirisi. Antioxidant capacity and vasodilatory properties of Mediterranean food: the case of Cannonau wine, myrtle berries liqueur and strawberry-tree honey. Food Chemistry, 2013, 140,686–691, DOI: 10.1016/j.foodchem.2012.09.071; Scopus: 2-s2.0-84878014299; ISI: 000321083800012;
  18. P. Montoro, M. Maldini, L. Luciani, C. I. G. Tuberoso, F. Congiu, C. Pizza. Radical scavenging activity and LC-MS metabolic profiling of petals, stamens and flowers of Crocus sativus L. Journal of Food Science, 2012, 77 (8), C893-C900, DOI: 10.1111/j.1750-3841.2012.02803.x; Scopus: 2-s2.0-84864579603; ISI: 000307385800042;
  19. C. I.G. Tuberoso, I. Jerković, E. Bifulco, Z. Marijanović, F. Congiu, D. Bubalo. Riboflavin and lumichrome in Dalmatian sage honey and other unifloral honeys determined by LC-DAD technique. Food Chemistry, 2012, 135, 1985–1990; DOI: 10.1016/j.foodchem.2012.06.096; Scopus: 2-s2.0-84865714691; ISI: 000310396700153;
  20. Rosa A., Tuberoso C. I. G., Atzeri A., Melis M. P., Bifulco E., Dessì M. A.. Antioxidant profile of strawberry tree honey and its marker homogentisic acid in several models of oxidative stress. Food Chemistry, 2011, 129, 1045–1053. DOI: 10.1016/j.foodchem.2011.05.072;
  21. C. I.G. Tuberoso, I. Jerković, E. Bifulco, Z. Marijanović. Biodiversity of Salix spp. honeydew and nectar honeys determined by RP-HPLC and evaluation of their antioxidant capacity. Chemistry & Biodiversity, 2011, 8, 872-879, DOI: 10.1002/cbdv.201000359;
  22. Jerković, A. Kasum, Z. Marijanović, C. I. G. Tuberoso. Contribution to the characterization of honey-based Sardinian product abbamele: volatile aroma composition, honey marker compounds and antioxidant activity. Food Chemistry, 2011, 124, 401-410, DOI: 10.1016/j.foodchem.2010.06.047;
  23. C. I. G. Tuberoso, E. Bifulco, P. Caboni, G. Sarais, F. Cottiglia, I. Floris. Lumichrome and Phenyllactic Acid as Chemical Markers of Thistle (Galactites tomentosa Moench) Honey. Journal of Agricultural and Food Chemistry, 2011, 59, 364–369; DOI: 10.1021/jf1039074;
  24. Jerković, C.I.G. Tuberoso, A. Kasum, Z. Marijanović. Volatile Compounds of Asphodelus microcarpus Salzm. et Viv. Honey Obtained by HS-SPME or USE and Analyzed by GC/MS. Chemistry & Biodiversity, 2011, 8, 587-598, DOI: 10.1002/cbdv.201000205;
  25. C. I. G. Tuberoso, A. Rosa, E. Bifulco, M. P. Melis, A. Atzeri, F. M. Pirisi, M. A. Dessì. Chemical composition and antioxidant activities of Myrtus communis L. berries extracts. Food Chemistry, 2010, 123, 1242-1251, DOI: 10.1016/j.foodchem.2010.05.094;
  26. Jerković, C. I.G. Tuberoso, M. Gugić, D. Bubalo. Composition of Sulla (Hedysarum coronarium L.) honey solvent extractives determined by GC/MS: Norisoprenoids and other volatile organic compounds. Molecules 2010, 15, 6375-6385; DOI: 10.3390/molecules15096375;
  27. C. I. G. Tuberoso, E. Bifulco, P. Caboni, F. Cottiglia, P. Cabras, I. Floris. Floral Markers of Strawberry Tree (Arbutus unedo L.) Honey. Journal of Agricultural and Food Chemistry, 2010, 58, 384-389, DOI: 10.1021/jf9024147;
  28. Jerković, Z. Marijanović, C. I. G. Tuberoso, D. Bubalo, N. Kezić, Molecular diversity of volatile compounds in rare willow (Salix spp.) honeydew honey: identification of chemical biomarkers. Molecular Diversity, 2010, 14, 2, 237-248, DOI: 10.1007/s11030-009-9164-6;
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