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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2016

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Phenolic profiles and postharvest quality changes of fresh-cut radicchio (Cichorium intybus L.): nutrient value in fresh vs. stored leaves

Anno di pubblicazione: 2016

Formato: Elettronico

Autori: Maria Cefola, Virginia Carbone, Paola Minasi, Bernardo Pace

Affiliazioni autori: Institute of Sciences of Food Production, National Research Council (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy Proteomic and Biomolecular Mass Spectrometry Center, Institute of Food Sciences, National Research Council (CNR), Via Roma, 64, 83100 Avellino, Italy

Autori CNR:


Lingua: inglese

Abstract: The quality traits of two "Radicchio di Chioggia" hybrids (Corelli and Botticelli) processed as fresh-cut and stored in unsealed bags or in passive modified atmosphere for 25 days at 5 °C, were measured in two consecutive experiments. Moreover, on fresh and stored samples, a detailed structural characterization of the polyphenols of radicchio extracts extracted from fresh and stored radicchio samples was performed by HPLC and electrospray ionization multistage ion trap mass spectrometry (ESI-ITMSn). Twenty-one compounds were identified and quantified in Corelli extract, while nineteen ones were detected in Botticelli extract. Quercetin-7-O-glucoside-3-O-(6"-malonyl)-glucoside and isorahmnetin-7-O-glucuronide were found only in Corelli. Interestingly, the presence of dihydroflavonol glycosides in "Radicchio di Chioggia" is here reported for the first time. In the second experiment (performed on Botticelli), fresh-cut processing promoted a 2-fold increase in bioactive compounds, quantified in a significant amount (305 mg/100 g fresh weight) also in leaves scored unmarketable. Thus this hybrid, suited for fresh-cut processing, showed to be also an interesting and cheap source of antioxidant phenolics, when was no more acceptable. Although less suitable for fresh-cut processing, tThe Corelli fresh-cut radicchio, even if less suitable for fresh-cut processing, resulted a valuable hybrid for the fresh consumption and a source of polyphenols due to for their high content measured in fresh and stored leaves.

Lingua abstract: inglese


Journal of food composition and analysis Academic Press,
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 0889-1575

DOI: 10.1016/j.jfca.2016.06.004

Referee: Ś: Internazionale

Stato della pubblicazione: Published version

Parole chiave:

  • Cichorium intybus L.; fresh-cut storage; ESI-ITMSn; DPPH assay; polyphenols; valorizsation of unmarketable leaves
  • food analysis
  • food composition
  • sensory acceptability
  • nutritional value.

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