Re‐evaluation of traditional Mediterranean foods. The local landraces of ‘Cipolla di Giarratana’ (<i>Allium cepa</i> L.) and long‐storage tomato(<i>Lycopersicon esculentum</i> L.): quality traits and polyphenol content

Siracusa, Laura; Avola, Giovanni; Patanè, Cristina; Riggi, Ezio; Ruberto, Giuseppe

doi:10.1002/jsfa.6199

Cited by 25 publications

(23 citation statements)

References 36 publications

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“…It is interesting to highlight that form and size of RT are similar to "cherry tomato" fruits, considering that this type of tomato generally shows a diameter between 15 and 35 mm and an average weight between 10 and 30 g [21]. On the other hand, RT showed a lower TSS content respect to some cherry tomato types [21] as well as some landrace of Italian long-storage tomatoes such as "Montallegro" and "Filicudi" [22]). At the same time the TSS content of RT fruits results are similar to other Italian long-storage tomatoes such as "Albicocca di Favignana" and "Giallo piccolo a punta" [23] and other types of tomato including landraces and hybrids [2].…”

Section: Physical Traits At Harvestmentioning

confidence: 99%

Quality and Nutritional Evaluation of Regina Tomato, a Traditional Long-Storage Landrace of Puglia (Southern Italy)

et al. 2018

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Regina tomato, a locally cultivated Italian landrace, is listed as an item in the 'List of Traditional Agri-Food Products' of the Italian Department for Agriculture and itemised as 'Slow Food presidium' by the Slow Food Foundation. It is classified as a long-storage tomato since it can be preserved for several months after harvest thanks to its thick and coriaceous skin. Three ecotypes were investigated for main physical and chemical traits both at harvest and after three months of storage. Experimental results indicate that this tomato landrace has a qualitative profile characterized by high concentrations of tocopherols, lycopene and ascorbic acid (maximum 28.6 and 53.7 mg/kg fresh weight, FW, and 0.28 mg/g FW, respectively) even after a long storage time, together with lower average Total Soluble Solids. The initial and post-storage contents of the bioactive compounds changed at a different rate in each ecotype (i.e., in Monopoli Regina tomato the highest content of α-Tocopherol, thereafter reduced to the same level of the other two ecotypes). These results indicate unique and unmistakable features of this long-storage tomato, closely linked to the geographic origin area that include both natural (available technical inputs) and human (specific cultural practices) factors.

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Section: Physical Traits At Harvestmentioning

confidence: 99%

Quality and Nutritional Evaluation of Regina Tomato, a Traditional Long-Storage Landrace of Puglia (Southern Italy)

et al. 2018

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“…However, the increased consumer concern for healthy and safe foods has resulted in an ever-growing demand for food products with specific and unique characteristics, closely linked with specific cultivation and production methods, place of origin and composition (Siracusa, Avola, Patane, Riggi & Ruberto, 2013). In addition, there is a need for preserving genetic resources in order to conserve both local landraces and crop-related culture Veteläinen, Negri & Maxted, 2009) Onion is a vegetable crop of major importance for many countries in the world, with significant beneficial effect on human diet (Lanzotti, 2006).…”

Section: Introductionmentioning

confidence: 99%

Morphological, nutritional and chemical description of “Vatikiotiko”, an onion local landrace from Greece

et al. 2015

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ABSTRACT"Vatikiotiko" is an onion local landrace from Greece with special quality features, such as strong and pungent taste and storability. In this study, we tried for the first time to describe this landrace and record its morphological traits and nutritional value in comparison with commercially cultivated genotypes ("Creamgold", "Red Cross F1" and "Sivan F1"). Nutritional value of "Vatikiotiko" was higher than commercial genotypes, whereas total sugars, fructose and glucose content were lower in "Vatikiotiko" and "Creamgold" onions. Fatty acids composed mostly from polyunsaturated fatty acids (linoleic and α-linolenic acid), whereas for "Vatikiotiko" saturated and monounsaturated fatty acids were detected in equal amounts (29.79 and 30.60%, respectively). "Vatikiotiko" and "Creamgold" had low antioxidant activity (DPPH radical scavenging activity), especially when comparing with "Sivan F1" and "Red Cross F1", whereas no flavonoids were detected in "Vatikiotiko". The overview of "Vatikiotiko" landrace supported its special character regarding its nutritional value (sugar content, mineral composition and fatty acids profile) and the necessity to revalorize and protect its traditional culture. The potential of introducing it as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) product has also been discussed.

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“…The increasing interest of consumers in healthy and quality foods, and the current trend to associate traditional food crops with health‐promoting properties, have resulted in a growing demand for products with well defined health characteristics due to their composition and origin. This strategy has been used to revalue typical food products, such as onions and long‐shelf life tomato local landraces in Italy or Dutch and Italian landraces of kale ( Brassica oleracea ssp. acephala ) …”

Section: Introductionmentioning

confidence: 99%

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

Sans¹,

Bobo

Zudaire

et al. 2019

J Sci Food Agric

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BACKGROUND ‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on an open fire. Now new preparations are appearing, helping to expand the market for ‘calçots’. This study aimed (i) to compare the nutritional and sensory characteristics of BTL ‘calçots’ versus other onion varieties; (ii) to analyze the effects of cooking and / or in vitro gastrointestinal digestion on the nutritional properties of ‘calçots’; and (iii) to determine the influence of the environment on the antioxidant properties of ‘calçots’. RESULTS The nutritional and sensory characteristics of both raw and cooked ‘calçots’ differed between varieties, with the exception of some minerals. Flavonoid content decreased by 85% during cooking, and total phenolic content decreased by 30%. By contrast, antioxidant activity increased after cooking. Most traits had a nonlinear response to heating, and differences between varieties generally decreased after cooking. Location also had a strong effect on antioxidant activity. In vitro digestion of cooked ‘calçots’ sharply decreased antioxidant activity after the intestinal phase. The only significant genotypic correlation between sensory and nutritional quality was the correlation between sweetness and ash content (R = −0.97). CONCLUSION Cooked BTL ‘calçots’ are within the limits of the onion domain for nutritional properties, and the variability reported for onion bulbs is also present in resprouts. The effects of the environment, cooking, and in vitro digestion clearly overlap the genetic effects. © 2019 Society of Chemical Industry

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Re‐evaluation of traditional Mediterranean foods. The local landraces of ‘Cipolla di Giarratana’ (Allium cepa L.) and long‐storage tomato(Lycopersicon esculentum L.): quality traits and polyphenol content

Abstract: The present study overviews some of the most important traits that could support traditional landrace characterization and their nutritional value assessment.

Cited by 25 publications

References 36 publications

Quality and Nutritional Evaluation of Regina Tomato, a Traditional Long-Storage Landrace of Puglia (Southern Italy)

Quality and Nutritional Evaluation of Regina Tomato, a Traditional Long-Storage Landrace of Puglia (Southern Italy)

Morphological, nutritional and chemical description of “Vatikiotiko”, an onion local landrace from Greece

Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop

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