Characterization and Comparison of Raw Brassica and Grass Field Sensorial and Nutritional Quality

Francesca Biondi; Francesca Balducci; Franco Capocasa; Elena Mei; Massimo Vagnoni; Marino Visciglio; Bruno Mezzetti; Luca Mazzoni

Resumen:

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