Persone PhD CandidatesXXXIX ciclo Tommaso Ugolini

XXXIX ciclo Tommaso Ugolini

2nd year

Curriculum: Food Science and Technology

Supervisor: Lorenzo Cecchi e Bruno Zanoni

Email: tommaso.ugolini@unifi.it

Office address:  

Mobile phone:   

Profile

Tommaso Ugolini (born in Bagno a Ripoli, 20/06/1990) is an organic chemist specialized in the extraction and analysis of plant matrices. He holds a bachelor’s degree in Chemical Sciences and a master degree in Organic Chemistry at the University of Florence (2018). Since 2019 he worked as chemical analyst in an analysis laboratory and in 2022 obtained a master in Clinical Phytotherapy at the University of Florence. After one year as Research Assistant at the NEUROFARBA department, Tommaso started his PhD in Sustainable Management of Agricultural Forestry and Food Resources at the DAGRI department.

Research interests and PhD project

Dr Ugolini’s research interests include food and medicinal plants chemistry and spectroscopic and chromatographic analysis of complex matrices. His PhD project revolves around the analysis of volatile compounds of monovarietal Extra Virgin Olive Oils.

Papers

• Tommaso Ugolini,  Barbara Adinolfi, Andrea Azelio Mencaglia, Graziano Sani, Laura Bonora, Nadia Mulinacci, Lorenzo Cecchi,  Irene Digiglio, Anna Grazia Mignani, Leonardo Ciaccheri. Shining light on olive trees: Hydroxytyrosol screening in leaves by fluorescence spectroscopy Submitted to Journal of Food Composition and Analysis
• S. D’Agostino, T. Ugolini, D. Freschini, M. Khatib, L. Cecchi, B. Zanoni, B. Zonfrillo, M. Innocenti, M. Bellumori, N. Mulinacci. Bicarbonate assisted extraction of pomegranate peel (Punica granatum L.) to obtain extracts with new low molecular weight phenols and enriched in total tannins and ellagic acid. Submitted to Italian journal of Food Science
• Lorenzo Cecchi, Marzia Migliorini, Irene Digiglio, Tommaso Ugolini, Serena Trapani, Bruno Zanoni, Nadia Mulinacci, Fabrizio Melani. Robust application of a chemometric model based on the relationships between 10 volatile compounds and sensory attributes to support the panel test in virgin olive oil quality classification in olive oil companies. Journal of Food Composition and Analysis Volume 141, May 2025, 107362
• Lorenzo Cecchi, Silvia Urciuoli, Francesca Ieri, Tommaso Ugolini, Silvia D'Agostino, Carlotta Breschi, Diletta Balli, Bruno Zanoni, Nadia Mulinacci. Shelf-life of flavoured olive oil with chili pepper: Comparison between co-milling fresh chili peppers with olives and typical infusion flavouring methods over 18 months of storage. Food Chemistry
• Volume 464, Part 3, 1 February 2025, 141817
• Ugolini, T., Mattagli, F.,  Melani, F.,  Zanoni, B.,  Migliorini, M., Trapani, S., Giambanelli, E.,  Parenti, A., Mulinacci, N., Cecchi, L. Quality control and authentication of monovarietal extra virgin olive oil: a 3-year study on the terpene and pentene dimer profiles of Italian cultivars for their characterization and clustering by using HS-SPME-GC-MS and chemometrics. Journal of Agricultural and Food Chemistry, 2024, 72(19), pp. 11124–11139
• Çiçek, S.S,  Ugolini, T.,  Zirreser, U.  Two-dimensional qNMR of anthraquinones in Frangula alnus (Rhamnus frangula) using surrogate standards and delay time adaption. Analytica Chimica Acta Volume 1081, 12 November 2019, Pages 131-137
• Girreser, U., Ugolini, T., Sezai Çiçek, S.S. Quality control of Aloe vera (Aloe barbadensis) and Aloe ferox using band-selective quantitative heteronuclear single quantum correlation spectroscopy (bs-qHSQC) Talanta Volume 205, 1 December 2019, 120109

Conference talks and seminars

• Tommaso Ugolini,  Irene Digiglio, Nadia Mulinacci, Bruno Zanoni, Lorenzo Cecchi (April 2025). Optimizing the Management and drying of olive (Olea europaea L.) leaves from Tuscan Cultivars for Upcycling into Nutraceuticals. Oral communication at the 2° Intersociety Congress on plant products for human health, Napoli, Italy
• Tommaso Ugolini, Nadia Mulinacci, Bruno Zanoni, Lorenzo Cecchi. (December 2024) Trasferimento tecnologico in agricoltura - Possibili applicazioni e modalità di gestione delle foglie di olivo. Oral communication at a public meeting in Carmignano city hall.
• Tommaso Ugolini, Federico Mattagli Alessandro Parenti, Fabrizio Melani, Marzia Migliorini, Nadia Mulinacci, Bruno Zanoni, Lorenzo Cecchi. (16 October 2024) Authentication of Italian monovarietal extra virgin olive oils through HS-SPME-GC-MS, HPLC-DAD-MS and sensory analysis in combination with a GA-LDA-HCA statistical approach for their clustering. Oral communication at the 8^th MS-Food Day in Brindisi
• Tommaso Ugolini, Federico Mattagli, Fabrizio Melani, Bruno Zanoni, Marzia Migliorini, Serena Trapani, Elisa Giambanelli, Alessandro Parenti, Nadia Mulinacci, Lorenzo Cecchi. (August 2024) Combination of HS-SPME-GC-MS analysis of terpenes and pentene dimers and chemometrics for characterization and clustering of Italian monovarietal extra virgin olive oil. Poster at the SCI: Elements of Future convention in Milan (awarded best poster in the Food Chemistry section)
• Ugolini T, D’Agostino S, Cecchi L, Khatib M, Innocenti M, Mulinacci N. (2023, June 17) Enhancement of pomegranate peel by recovering the phenolic compounds: one pot extraction with hydrolysis. Oral communication at the 1st Intersociety Congress on plant products for human health, Padova, Italy
• D’Agostino S, Ugolini T, Freschini D, Khatib M, Cecchi L; Zanoni B; Zonfrillo B; Innocenti M; Bellumori M, Mulinacci N. (2023, September 21) From waste to resource: hydrolytic extraction of pomegranate peel. Invited speaker at the CIVIS BIP Program “From medicinal plants to drug products”, Online conference.
• Ugolini T, Digiglio I, Mulinacci N, Sani G, Ciaccheri L, Adinolfi B, Zanoni B, Cecchi L. (2024, June 27) Olive tree (Olea europaea L.) leaves: intra- and interannual variability of the phenolic profile of 4 typical Tuscan cultivars. Flash communication at the V Convegno AISSA#under40, Florence, Italy