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BACKGROUND: Garlic (Allium sativum L.) and other species of genus Allium are popular vegetables and food seasonings, owing to their spicy flavour and richness in health‐promoting compounds. Several local garlic types are still grown on a small scale in different Italian regions, not being however yet properly characterized for their chemical composition. RESULTS: In the present investigation ten garlic and four elephant garlic (Allium ampeloprasum L.) populations cultivated in northern and central Italy were evaluated for their alk(en)yl cysteine sulphoxide (ACSO) and volatile compound profiles. Three non‐volatile ACSOs (methiin, alliin, and isoalliin) and 27 volatile compounds were identified and quantified. A high and significant within‐type variability was detected, with total ACSOs in the range 2759–5756, 4533–15 520, and 6565–10 643 mg kg−1 of fresh weight (f.w.). in elephant, white and red garlic, respectively. Elephant garlic showed a total sulphoxide content and a relative alliin amount significantly lower than white and red garlic. Remarkable within‐type differences were also assessed for volatile compound content, ranging 260–599, 333–981, and 618–845 mg kg−1 f.w. in elephant, white, and red garlic, respectively. Diallyl trisulphide was the major individual compound, accounting for more than 0.30 mg mg−1 of volatiles in all the analysed samples. The three garlic types were clearly separated by discriminant analysis of analytical traits. CONCLUSION: This study investigated for the first time different Italian garlic and elephant garlic populations with respect to non‐volatile and volatile organosulphur compound content, allowing the possibility of selecting garlic accessions according to the bioactive content. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Much effort has recently been spent for re‐using virgin olive oil by‐products as nutraceutical ingredients for human diet thanks to their richness in bioactive phenols, but their management is not easy for producers. We aimed to provide useful information for a better management of fresh olive pomace before drying, by studying the phenolic and volatile compounds transformations phenomena of fresh olive pomace stored under different conditions planned to simulate controlled and uncontrolled temperature conditions in olive oil mills. RESULTS: The evolution of the phenolic and volatile compounds was studied by high‐performance liquid chromatography‐diode array detector mass spectrometry (HPLC‐DAD‐MS) and headspace solid‐phase microextraction gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). The phenolic profile varied rapidly during storage: the verbascoside content decreased about 70% after 17 days even at 4 °C, while the content of simple phenols such as hydroxytyrosol and caffeic acid increased over time. The low temperature was able to slow down these phenomena. A total of 94 volatile organic compounds (VOCs) were detected in the fresh olive pomace, with a prevalence of lipoxygenase (LOX) VOCs (78%), mainly aldehydes (19 490.9 μg kg−1) despite the higher number of alcohols. A decrease in LOX volatiles and a quick development of the ones linked to off‐flavors (carboxylic acids, alcohols, acetates) were observed, in particular after 4 days of storage at room temperature. Only storage at 4 °C allowed these phenomena to be slowed down. CONCLUSION: To preserve the natural phenolic phytocomplex of fresh olive pomace before drying and to avoid off‐flavors development, storage in open containers must be avoided and a short storage in cold rooms (7–10 days) is to be preferred. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: A recent interest in edible wild leafy vegetables has been documented. Consumers often associate these species with health promotion. In this study, several wild species of the Asteraceae family and Knautia integrifolia (Dipsacaceae) were locally documented for their use in traditional cuisine and sampled from the wild. RESULTS: Phenolic compounds were identified and quantified by ultra‐high‐performance liquid chromatography coupled to Orbitrap high‐resolution mass spectrometry. Hydroxycinnamic acids ranging from 1388 to 53 076 mg kg−1 dry weight (DW) were the most abundant compounds in all species (69–98% of the total phenolic content) except Tragopogon pratensis. Thirty compounds were identified as flavonoids, mostly as glycosidic forms of luteolin, apigenin, kaempferol and quercetin. The sum of flavonoids ranged between 212 and 12 598 mg kg−1 DW; they represented 65% of the total phenolic content for T. pratensis. Three anthocyanins were detected, representing in most cases less than 1% of the total phenolic content (3–627 mg kg−1 DW). Higher anthocyanin contents were observed for Cichorium types. CONCLUSION: Different phenolic profiles were observed between species, especially considering the class of flavonoids. Individual species may be of some interest for their content of specific minor flavonoids. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Wild fennel ( Foeniculum vulgare Mill. subsp. piperitum) florets are used as a typical spice in central and southern Italy. Although fennel ( Foeniculum vulgare Mill.), belonging to the Apiaceae (syn. Umbelliferae) family, is a well-known vegetable and aromatic plant, whose main phytochemical compounds have been extensively analysed and investigated as flavouring agents and for their putative health promoting functions, its florets have not been specifically considered up to now. Therefore, the volatile and phenolic composition of florets from an Italian wild fennel crop was determined at different developmental stages, and compared to that of leaves and fruits. Moreover, florets of nine Italian wild fennel populations of different geographical origin from northern-central Italy were also analysed. RESULTS The total phenolic amount increased from leaves to florets, reaching its highest value in early florets, at 58 012 mg kg−1 of dry matter (DM), then constantly decreased in fruits. In florets of wild populations, phenolics ranged from 6666 to 43 368 mg kg−1 DM. The total amount of volatile compounds was more than twice higher in florets (21 449 mg kg−1 DM) than in leaves (10 470 mg kg−1 DM), reaching its highest value in fruits (50 533 mg kg−1 DM). Estragole and trans-anethole were the main compounds of the volatile fraction. Total volatiles ranged from 24 367 to 60 468 mg kg−1 DM in florets of local populations. CONCLUSION Significant changes in the total amount and profile of both phenolic and volatile compounds occurred during plant development. The consistent increase of estragole at later developmental stages supported the claim of different sensory properties of florets and fruits. Geographical origin significantly affected phenolic and volatile composition of wild fennel florets. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Kales are often a key ingredient of traditional foods, containing high amounts of indolic glucosinolates (precursors of indole-3-carbinol and ascorbigen), carotenoids and phenolics. The present trend to associate traditional foods crops with health-promoting properties suggested to investigate the degradation kinetic of three Brassica oleracea landraces' phytochemicals subjected to boiling, steaming and stir-frying. RESULTS Boiling led to substantial losses due to leaching. Glucosinolates followed a second-order degradation kinetic (20% of their initial values after 10 min in Nero di Toscana). Phenolic content in leaves + cooking water remained unchanged, whereas their antioxidant capacity was reduced. Carotenoid content increased during the first minutes of boiling. Steaming showed the highest retention of phytochemicals, with often zero-order degradation kinetic, having however a strong effect on colour. Stir-frying produced high losses for all measured compounds; also, β-carotene reduced its content to 10-23% independently of variety. Conversion values for indole-derived compounds ranged from non-detectable to 23.5%. CONCLUSION Variety strongly affected observed degradation rates because of a different glucosinolate composition and leaf structure. With this research, more information has been gained on the degradation kinetic of B. oleracea landraces' phytochemical compounds upon cooking, highlighting the possibility of improving bioactive component retention. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Kales are primitive leafy Brassica oleracea L. forms, widespread in local farming systems of several European countries and employed in the preparation of traditional recipes. Kales are also potential sources of healthy bioactive phytochemical components. The present study compared the bioactive compound content of kale populations from Italy, Portugal, and Turkey, either from local sources or grown in an experimental field. RESULTS Total phenolics, glucosinolates ( GLS), carotenoids, and chlorophylls were in the ranges 8310-38 110, 755-8580, 135-2354, and 1740-16 924 mg kg−1 dry matter, respectively. On average, locally harvested samples showed a total GLS content about twice as high as populations from the experiment. Conversely, pigments were significantly more abundant in experimental than in local kales, owing to the higher soil fertility. Portuguese samples showed higher phenolic and GLS amounts than Italian and Turkish kales, whereas some of the Italian samples were the richest in carotenoids. CONCLUSION This paper represented the first cross-country comparison of local kale accessions with respect to bioactive compound amounts. Both geographic origin and growing environment appeared to be remarkable and discriminating factors in determining bioactive levels in leafy kales, with possible effects on their health-promoting and sensorial attributes. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND In recent years there has been a considerable interest in the consumption of ancient wheats, often referred to as having superior health-promoting properties than modern cultivars. The BaSeFood project allowed us to explore the use of primitive wheats in the Black Sea area region and in Italy, with special regard to emmer ( Triticum dicoccum) and einkorn ( T. monococcum), and to collect seed samples to be grown and compared for their bioactive content, together with some other primitive wheat genotypes ( T. timopheevi, T. palaeo-colchicum, T. macha). RESULTS The data show that genotype was an important factor controlling phytochemical content. Variability ranges were as follows: lipids (18.0-28.5 g kg−1), tocols (26.6-72.8 mg kg−1), carotenoids (1.6-8.4 mg kg−1), sterols (441-929 mg kg−1) and phenolic compounds (819-1465 mg kg−1) content (dry matter basis). The fraction of individual components, within each class, was also variable; however, the species were well discriminated by their overall composition. CONCLUSIONS The present research represents a further contribution to the available literature about the analytical composition of primitive wheats, including the complete range of relevant bioactives and lesser investigated species. The data do not support an overall superiority of primitive forms, but evidenced interesting, potentially exploitable, between- and within-species variability. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Glume removal represents the preliminary step of hulled wheat grain processing for human consumption. Einkorn and emmer wheat are two hulled species, cultivated in marginal areas, from the Mediterranean to the Caucasian region, and the subject of investigation in this paper. An experiment has been carried out to compare the yield of the traditional process, used in Turkey and Armenia, and an updated Italian procedure, by means of on-plant samplings. RESULTS Crushed grains represent a product from all the plants examined. However, the relative amounts of fractions of different size and use, according to each country, varied consistently. The main Italian product is whole pearled grain. The calculated yield factors varied in the following ranges: dehulling: 0.73-0.81 kg kg−1; food product: 0.82-0.96 kg kg−1; overall yield: 0.56-0.95 kg kg−1 excluding unwanted losses, and 0.42-0.74 kg kg−1 including unwanted losses. Conclusions This first comparative assay of hulled wheat processing showed that, not considering the kind of product obtained, glume removal can be carried out with good efficiency in continuously operating traditional plants. Modern schemes, however, allow yielding of intact kernels. Some yield factors were highly affected by the available technology, especially when the process was operating discontinuously © 2013 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]