Marina Russo

mrusso@unime.it

0906766567

LinkedIn

La prof Marina Russo è professore associato di Chimica degli Alimenti presso l’Università degli Studi di Messina dal 2020. Si è laureata in chimica nel 2007 presso l’Università degli Studi di Messina, dove quattro anni dopo consegue il titolo di dottore di ricerca in Chimica e Sicurezza degli Alimenti. Dal 2016 al 2020 è stata ricercatrice a tempo determinato in Chimica degli Alimenti presso l’Università Campus Bio-Medico di Roma. Ha lavorato per sei mesi presso la ditta Baller S.r.l. (azienda di produzione di oli essenziali agrumari) come responsabile del controllo qualità. La professoressa Russo è docente di Chimica degli alimenti presso il Dipartimento di Scienze  Chimiche, Biologiche, Farmaceutiche ed Ambientali dell’Università degli Studi di Messina.

La prof Marina Russo è autrice di più di 50 tra capitoli di libro e articoli scientifici, ed ha relazionato in occasione di congressi sia nazionali che internazionali.

I suoi ambiti di ricerca riguardano lo studio della composizione di prodotti agrumari (succhi e oli essenziali) mediante l’impiego di tecniche cromatografiche; lo studio di molecole con potenziale attività biologica in matrici naturali (polifenoli, antocianine, cumarine); lo studio di fosfolipidi in alimenti grassi.

Le ricerche vengono effettuate utilizzando strumentazione analitica che vede l’impiego di tecniche innovative. In particolare l’utilizzo di cromatografia liquida ad alta prestazione accoppiata alla spettrometria di massa, tecniche analitiche multidimensionali (heart-cutting ecomprehensive), cromatografia liquida preparative e con fluidi supercritici.

 

PUBBLICAZIONI

    1. Dugo P., Piperno A., Romeo R., Cambria M., Russo M., Carnovale C., Mondello L. (2009). Determination of Oxygen Heterocyclic Components in Citrus Products by HPLC with UV Detection. Journal of Agricultural and Food Chemistry, vol. 57; p. 6543-6551; DOI: 10.1021/jf901209r. (2019 Impact Factor: 4.192).
    2. Schipilliti L., Tranchida P.Q., Sciarrone D., Russo M., Dugo, P., Dugo G., Mondello L. (2010). Genuineness assessment of mandarin essential oils employing gas chromatography-combustion-isotope ratio MS (GC-C-IRMS). Journal of Separation Science, vol. 33; p. 617-25; DOI: 10.1002/jssc.200900504. (2019 Impact Factor: 2.878).
    3. Dugo P., Ragonese C., Russo M., Sciarrone D., Santi L., Cotroneo A., Mondello L. (2010). Sicilian lemon oil: Composition of volatile and oxygen heterocyclic fractions and enantiomeric distribution of volatile components. Journal of Separation Science, vol. 33; p. 3374-85; DOI: 10.1002/jssc.201000578. (2019 Impact Factor: 2.878).
    4. Dugo P., Bonaccorsi I., Ragonese C., Russo M., Donato P., Santi L., Mondello L. (2011). Analytical characterization of mandarin (Citrus deliciosa Ten.) essential oil. Flavour and Fragrance Journal, vol. 26; p. 34-46; DOI: 10.1002/ffj.2014. (2019 Impact Factor: 1.598).
    5. Russo M., Cacciola F., Bonaccorsi I., Dugo P., Mondello L. (2011). Determination and quantification of flavanones in CITRUS juices by means of one-and two-dimensional liquid chromatography. Journal of Separation Science, vol. 34; p. 681-687; DOI: 10.1002/jssc.201000578. (2019 Impact Factor: 2.878).
    6. Donato P., Cacciola F., Cichello F., Russo M., Dugo P., Mondello L. (2011). Determination of phospholipids in milk samples by means of hydrophilic interaction liquid chromatography coupled to evaporative light scattering and mass spectrometry detection. Journal of Chromatography A, vol. 1218; p. 6476-6482; DOI: 10.1016/j.chroma.2011.07.036. (2019 Impact Factor: 4.049).
    7. Russo M., Torre G., Carnovale C., Bonaccorsi, I., Dugo P., Mondello L. (2012). A new HPLC method developed for the analysis of oxygen heterocyclic compounds in Citrus essential oils. Journal of Essential Oil Research, vol. 24; p.119–129; DOI: 10.1080/10412905.2012.659523. (2019 Impact Factor: 1.148).
    8. Dugo G., Bonaccorsi, I., Sciarrone D., Schipilliti L., Russo M., Cotroneo A., Dugo P., Mondello L., Raymo V. (2012). Characterization of cold-pressed and processed bergamot oils by GC-FID, GC-MS, GC-C-IRMS, enantio-GC, MDGC, HPLC, HPLC-MS-IT-TOF. Journal of Essential Oil Research, vol. 24; p. 93-117; DOI: 10.1080/10412905.2012.659526. (2019 Impact Factor: 1.148).
    9. Dugo P., Russo M., Sarò M., Carnovale C., Bonaccorsi I., Mondello L. (2012). Multidimensional liquid chromatography for the determination of chiral coumarins and furocoumarins in Citrus essential oils. Journal of Separation Science, vol. 35; p. 1828-1836; DOI: 10.1002/jssc.201200078. (2019 Impact Factor: 2.878).
    10. Russo M., Bonaccorsi I., Torre G., Dugo P., Mondello L. (2013). Determination of Bioactive Compounds in the Juice of Pummelo (C. Grandis Osbeck). Natural Products Communications, vol. 8; p. 171-174. (2019 Impact Factor: 0.468).
    11. Russo M., Cichello F., Ragonese C., Donato P., Cacciola F., Dugo P., Mondello L. (2013). Profiling and quantifying polar lipids in milk by hydrophilic interaction liquid chromatography coupled with evaporative light-scattering and mass spectrometry detection. Analytical and Bioanalytical Chemistry, vol. 405; p. 4617-4620; DOI: 10.1007/s00216-012-6699-7. (2018 Impact Factor: 3.286).
    12. Delle Monache S., Sanità P., Trapasso E., Ursino M.R., Dugo P., Russo M., Ferlazzo N., Calapai G., Angelucci A., Navarra M. (2013). Mechanisms underlying the anti-tumoral effects of Citrus bergamia juice. Plos One, vol. 8; p. 1-14; DOI: 10.1371/journal.pone.0061484. (2018 Impact Factor: 2.776).
    13. Donato P., Bonaccorsi I., Russo M., Dugo P. (2014). Determination of new bioflavonoids in bergamot (C. Bergamia) peel oil by liquid chromatography coupled to tandem ion trap-time of flight mass spectrometry. Flavour and Fragrance Journal, vol. 29; p. 131-136; DOI: 10.1002/ffj.3188. (2019 Impact Factor: 1.598).
    14. Costa R., Russo M., De Grazia S., Grasso E., Dugo P., Mondello L. (2014). A thorough investigation on the oxygen heterocyclic fraction of lime (Citrus aurantifolia (Christm) Swingle) juice. Journal of Separation Science, vol. 37; p. 792-797; DOI: 10.1002/jssc.201300986. (2019 Impact Factor: 2.878).
    15. Navarra M., Ursino M.R., Ferlazzo N., Russo M., Schumacher U.,  Valentiner U. (2014). Effect of Citrus bergamia juice on human neuroblastoma cells in vitro and in metastatic xenograft models. Fitoterapia, vol. 95; p. 83-92; DOI: 10.1016/j.fitote.2014.02.009. (2018 Impact Factor: 2.431).
    16. Russo M., Bonaccorsi I., Torre G., Sarò M., Dugo P., Mondello L. (2014). Underestimated sources of flavonoids, limonoids and dietary fibre: availability in lemon’s by-products. Journal of Functional Foods, vol. 9; p. 18-26; DOI: 10.1016/j.jff.2014.04.004. (2019 Impact Factor: 3.701).
    17. Franchina F.A., Russo M., Salivo S., Mondello L., Tranchida P. Q., Dugo P. (2014). Flow-modulated comprehensive 2D gas chromatography–Triple quadrupole ms elucidation of the fatty acids and unsaponifiable constituents of oil derived from lemon seeds, a food-industry waste product. LC-GC North America, vol. 32. (2018 Impact Factor: 0.460).
    18. Russo M., Bonaccorsi I., Inferrera V., Dugo P., Mondello L. (2015). Underestimated sources of flavonoids, limonoids and dietary fiber: availability in orange’s by-products. Journal of Functional Foods, vol. 12; p. 150-157; DOI: 10.1016/j.jff.2014.11.008. (2019 Impact Factor: 3.701).
    19. Russo M., Bonaccorsi I., Costa R., Dugo P., Mondello L. (2015). Reduced time HPLC analyses for fast quality control of Citrus essential oils. Journal of Essential Oil Research, vol. 27; p. 307-315; DOI: 10.1080/10412905.2015.1027419. (2019 Impact Factor: 1.148).
    20. Mokhtar M., Russo M., Cacciola F., Donato P., Giuffrida D., Riazi A., Farnetti S., Dugo P., Mondello L. (2016). Capsaicinoids and carotenoids in Capsicum annuum: analytical characterization and evaluation of its biological properties. Food Analytical Methods, vol. 9; p. 1381-1390; DOI: 10.1007/s12161-015-0311-7. (2019 Impact Factor: 2.667).
    21. Russo M., Dugo P., Marzocco S., Inferrera V., Mondello L. (2016). Multidimensional preparative liquid chromatography system for isolation and antinflammatory potential evaluation of flavonoids in bergamot juice. Journal of Separation Science, vol. 38; p. 4196-4203; DOI: 10.1002/jssc.201500878. (2019 Impact Factor: 2.878).
    22. Russo M., Arigò A., Calabrò M.L., Dugo, P., Mondello, L. (2016). Bergamot (Citrus bergamia Risso) as a source of nutraceuticals: limonoids and flavonoids. Journal of Functional Foods, vol. 20; p. 10-19; DOI: 10.1016/j.jff.2015.10.005. (2019 Impact Factor: 3.701).
    23. Costa R., Ragusa S., Russo M., Certo G., Franchina F., Zanotto A., Grasso E., Mondello L., Germanò M.P. (2016). Phytochemical screening of Artemisia arborescens L. by means of advanced chromatographic techniques for identification of health-promoting compounds. Journal of Pharmaceutical and Biomedical Analysis, vol. 117; p. 499-509; DOI: 10.1016/j.jpba.2015.10.006. (2018 Impact Factor: 2.983).
    24. Ferlazzo N., Cirmi S., Russo M., Trapasso E., Ursino M.R., Lombardo G.E., Gangemi S., Calapai G., Navarra M. (2016). NF-κB mediates the antiproliferative and proapoptotic effects of bergamot juice in HepG2 cells. Life Sciences, vol. 146; p. 81-91; DOI: 10.1016/j.lfs.2015.12.040. (2018 Impact Factor: 3.448).
    25. Fanali C., Belluommo M.G., Cirilli M., Cristofori V., Zecchini M., Cacciola F., Russo M., Muleo R., Dugo L. (2016). Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study. Elecrophoresis, vol. 37; p. 1947-1955; DOI: 10.1002/elps.201500501. (2018 Impact Factor: 2.754).
    26. Russo M., Rigano F., Arigò A., Sciarrone D., Calabrò M.L., Farnetti S., Dugo P., Mondello L. (2016). Rapid isolation, reliable characterization, and water solubility improvement of polymethoxyflavones from cold-pressed mandarin essential oil. Journal of Separation Science, vol. 39; p. 2018-2027; DOI: 10.1002/jssc.201501366. (2019 Impact Factor: 2.878).
    27. Donato P., Rigano F., Cacciola F., Schure M., Farnetti S., Russo M., Dugo P., Mondello L. (2016). Comprehensive two-dimensional liquid chromatography–tandem mass spectrometry for the simultaneous determination of wine polyphenols and target contaminants. Journal of Chromatography A, vol. 1458; p. 54-62; DOI: 10.1016/j.chroma.2016.06.042. (2019 Impact Factor: 4.049).
    28. Certo G., Costa R., D’Angelo V., Russo M., Albergamo A., Dugo G., Germanò M.P. (2017). Anti-angiogenic activity and phytochemical screening of fruit fractions from Vitex agnus castus. Natural Product Research, vol. 31; p. 2850-2856; DOI: 10.1080/14786419.2017.1303696. (2019 Impact Factor: 2.158).
    29. Dugo L., Belluomo M.G., Fanali C., Russo M., Cacciola F., Maccarrone M., Sardanelli A.M. (2017). Effect of cocoa polyphenolic extract on macrophage polarization from proinflammatory M1 to anti-inflammatory M2 state. Oxidative medicine and cellular longevity, 6293740, DOI: 10.1155/2017/6293740. (2018 Impact Factor: 4.868).
    30. Russo M., Fanali C., Tripodo G., Dugo P., Muleo R., Dugo L., De Gara L., Mondello L. (2018). Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties. Analytical and Bioanalytical Chemistry, vol. 410; p. 3507-3520; DOI: 10.1007/s00216-018-0854-8. (2018 Impact Factor: 3.286).
    31. Rigano F., Oteri M., Russo M., Dugo P., Mondello L. (2018). Proposal of a linear retention index system for improving identification reliability of triacylglycerol profiles in lipid samples by liquid chromatography methods. Analytical Chemistry, vol. 90; p. 3313-3320; DOI: 10.1021/acs.analchem.7b04837. (2018 Impact Factor: 6.350).
    32. Russo M.*, Dugo P., Fanali C., Dugo L., Zoccali M., Mondello L., De Gara L. (2018). Use of an online extraction technique coupled to liquid chromatography for determination of caffeine in coffee, tea and cocoa. Food Analytical Methods, vol. 11, p 2637-2644; DOI: 10.1007/s12161-018-1247-5. (2019 Impact Factor: 2.667).
    33. Utczás M., Cacciola F., Giuffrida D., Russo M., Bonaccorsi I., Dugo P., Mondello L. (2018). Bioactives screening in overripe fruits and vegetables by liquid chromatography coupled to photodiode array and mass spectrometry detection. Food Analytical Methods, vol. 11, p 3053-3070; DOI: 10.1007/s12161-018-1257-3. (2019 Impact Factor: 2.667).
    34. Zoccali M., Arigò A., Russo M., Salafia F., Dugo P., Mondello L. (2018). Characterization of Limonoids in Citrus Essential Oils by Means of Supercritical Fluid Chromatography Tandem Mass Spectrometry. Food Analytical Methods, vol. 11, p 3257-3266; DOI: 0.1007/s12161-018-1303-1. (2019 Impact Factor: 2.667).
    35. Fanali C., Tripodo G., Russo M., Della Posta S., Pasqualetti V., De Gara L. (2018). Effect of solvent on the extraction of phenolic compounds and antioxidant capacity of hazelnut kernel. Electrophoresis, vol 39, p 1683-1691; DOI: 10.1002/elps.201800014. (2018 Impact Factor: 2.754).
    36. Fanali C., Della Posta S., Vilmercati A., Dugo L., Russo M., Petitti T., Mondello L., de Gara L. (2018). Extraction, analysis, and antioxidant activity evaluation of phenolic compounds in different Italian extra-virgin olive oils. Molecules, Volume 23, Issue 12, 8 December 2018; DOI: 10.3390/molecules23123249. (2018 Impact Factor: 3.060).
    37. Russo M., Cacciola F., Arena K., Mangraviti D., De Gara L., Dugo P., Mondello L. (2020). Characterization of the polyphenolic fraction of pomegranate samples by comprehensive two-dimensional liquid chromatography coupled to mass spectrometry detection. Natural Product Research, vol 34, p 39-45; DOI: 10.1080/14786419.2018.1561690. (2019 Impact Factor: 2.158).
    38. Russo M., Ronci M.B., Vilmercati A., Gionfriddo M., Fanali C., Dugo L., Locato V., Mondello L., De Gara L. (2020). African baobab (Adansonia digitata) fruit as promising source of procyanidins. European Food Research and Technology, vol 246, p 297-306; DOI: 10.1007/s00217-019-03342-9. (2019 Impact Factor: 2.366).
    39. Rigano F., Russo M., Arigò A., Dugo P., Modello L. (2020). Combining linear retention index and electron ionization mass spectrometry for a reliable identification in nano liquid chromatography. Journal of Chromatograpy A, vol 1610, article number 460581; DOI: 10.1016/j.chroma.2019.460581. (2019 Impact Factor: 4.049).
    40. Rózanska A., Russo M.*, Cacciola F., Salafia F., Polkowska Z., Dugo P., Mondello L. (2020). Concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources by using LC-MS and multivariate data analysis. Foods 9, 1120; DOI: 10.3390/foods9081120 (2019 Impact Factor: 4.092).
    41. Dugo L., Russo M.*, Cacciola F., Mandolfino F., Salafia F., Vilmercati A., Fanali C., Casale M., De Gara L., Dugo P., Mondello L., Rigano F. (2020). Determination of the phenol and tocopherol content in Italian high quality extra virgin olive oils by using LC-MS and multivariate data analysis. Food Analytical Methods, vol 13, pp 1027-1041; DOI: 10.1007/s12161-020-01721-7. (2019 Impact Factor: 2.667).
    42. Fanali C., Della Posta S., Dugo L., Russo M., Gentili A., Mondello L., De Gara L. (2020). Application of deep eutectic solvents for the extraction of phenolic compounds from extra-virgin olive oil. Electrophoresis, vol 41, pp 1752-1759; DOI: 10.1002/elps.201900423. (2018 Impact Factor: 2.754).
    43. Bouymajane A., Oulad El Majdoub Y., Cacciola F., Russo M.*, Salafia F., Trozzi A., Rhazi Filali F., Dugo P., Mondello L. (2020). Characterization of phenolic compounds, vitamin E and fatty acids from monovarietal virgin olive oils of “Picholine marocaine” cultivar. Molecules 25, 5428; DOI: 10.3390/molecules25225428 (2019 Impact Factor: 3.267).
    44. Russo M.*, Bonaccorsi I., Arigò A., Cacciola F., De Gara L., Dugo P., Mondello L. (2021). Blood orange (Citrus sinensis) as a rich source of nutraceuticals: investigation of bioactive compounds in different parts of the fruit by HPLC-PDA/MS. Natural Product Research, vol 35, pp 4606-4610; DOI: 10.1080/14786419.2019.1696329. (2019 Impact Factor: 2.158).
    45. Russo M.*, Bonaccorsi I., Cacciola F., Dugo L., De Gara L., Dugo P., Mondello L. (2021). Distribution of bioactives in entire mill chain from the drupe to the oil and wastes. Natural Product Research, vol 35, pp 4182-4187; DOI: 10.1080/14786419.2020.1752208. (2019 Impact Factor: 2.158).
    46. Russo M.*, Rigano F., Arigò A., Dugo P., Mondello L. (2021). Coumarins, psoralens and polymethoxyflavones in cold-pressed citrus essential oils: a review. Journal of Essential Oil Research, vol 33, pp 221-239; DOI: 10.1080/10412905.2020.1857855 (2019 Impact Factor: 1.148).
    47. Arigò A., Rigano F., Russo M., Trovato E., Dugo P., Mondello L. (2021). Dietary intake of coumarins and furocoumarins through citrus beverages: A detailed estimation by a HPLC-MS/MS method combined with the linear retention index system. Foods 10, 1533; DOI: 10.3390/foods10071533 (2019 Impact Factor: 4.092).
    48. Lechhab T., Salmoun F., Lechhab W., El Majdoub Y.O., Russo M.*, Testa Camillo M.R., Trovato E., Dugo P., Mondello L., Cacciola F. (2021). Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years. European Food Research and Technology, vol 247, p 2993-3012; DOI: 10.1007/s00217-021-03842-7 (2019 Impact Factor: 2.366).
    49. Zoccali M., Russo M.*, Testa Camillo M.R., Salafia F., Tranchida P.Q., Dugo P., Mondello L. (2022). On-line coupling of supercritical fluid extraction with enantioselective supercritical fluid chromatography-triple quadrupole mass spectrometry for the determination of chiral pesticides in hemp seeds: A proof-of-principle study. Food Chemistry, vol 373, Article number 131418; DOI: 10.1016/j.foodchem.2021.131418 (2019 Impact Factor: 7.514).
    50. Arigò A., Russo M.*, Testa Camillo M.R., Dugo P., Mondello L., Zoccali M. (2022). Supercritical fluid chromatography‐tandem mass spectrometry of oxygen heterocyclic compounds in Citrus essential oils. Analytical and Bioanalytical Chemistry; DOI: 10.1007/s00216-022-04105-4