eprintid: 3710 rev_number: 12 eprint_status: archive userid: 2 dir: disk0/00/00/37/10 datestamp: 2022-09-27 03:06:36 lastmod: 2023-07-11 23:30:46 status_changed: 2022-09-27 03:06:36 type: article metadata_visibility: show creators_name: Biondi, Francesca creators_name: Balducci, Francesca creators_name: Capocasa, Franco creators_name: Mei, Elena creators_name: Vagnoni, Massimo creators_name: Visciglio, Marino creators_name: Mezzetti, Bruno creators_name: Mazzoni, Luca creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: bruno.mezzetti@uneatlantico.es creators_id: title: Characterization and Comparison of Raw Brassica and Grass Field Sensorial and Nutritional Quality ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: public keywords: vegetables; soluble solids content; total antioxidant capacity; total phenolics content; total anthocyanins content; vitamin C 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 date: 2022-08 publication: Applied Sciences volume: 12 number: 17 pagerange: 8783 id_number: doi:10.3390/app12178783 refereed: TRUE issn: 2076-3417 official_url: http://doi.org/10.3390/app12178783 access: open language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Abierto Inglés 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 metadata Biondi, Francesca; Balducci, Francesca; Capocasa, Franco; Mei, Elena; Vagnoni, Massimo; Visciglio, Marino; Mezzetti, Bruno y Mazzoni, Luca mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, bruno.mezzetti@uneatlantico.es, SIN ESPECIFICAR (2022) Characterization and Comparison of Raw Brassica and Grass Field Sensorial and Nutritional Quality. Applied Sciences, 12 (17). p. 8783. ISSN 2076-3417 document_url: http://repositorio.uneatlantico.es/id/eprint/3710/1/applsci-12-08783-v2.pdf