Characterization and Comparison of Raw Brassica and Grass Field Sensorial and Nutritional Quality
Source abstract
Abstract
This study reports a characterization of the nutritional quality of several vegetables belonging to Brassica genus and other species cultivated in the central Italy. The aim of this trial is to investigate the antioxidant capacity and phytochemical content of several vegetable products during two consecutive years. The sensorial quality is investigated with the measuring of soluble solid content (SSC), titratable acidity (TA) and pH; the nutritional quality is investigated by the measurement of the total antioxidant capacity (TAC), the total phenols content (TPH), the total anthocyanins content (ACY), and the vitamin C content. The results confirm the highest antioxidant capacity of Brassica genus, in particular, the red curly kale (13.68 and 11.97 mM Trolox/kg fw in the two locations tested); among other vegetables analyzed, the most interesting are chicory and borage (10.3 and 11.94 mM Trolox/kg fw in the first year of cultivation in Valdaso, respectively). A high intake of these vegetables may bring a lot of health benefits linked to their antioxidative capacity and the vitamin C content.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Genomics, phytochemicals, and oxidative stress · Antioxidant Activity and Oxidative Stress · Phytochemicals and Antioxidant Activities
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
SOC.AGR. VALLI DI MARCA S.S., Contrada Valle 2, 63068 Montalto delle Marche, Italy
Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy
Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
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