Nutrients and Bioactive Molecules of the &amp;lt;i&amp;gt;Early&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Late&amp;lt;/i&amp;gt; Cultivars of the Treviso Red Chicory (&amp;lt;i&amp;gt;Cichorium intybus&amp;lt;/i&amp;gt; L.)

Laura D’Evoli,Altero Aguzzi,Elena Azzini,Massimo Lucarini,José Sanchez Del Pulgar,Paolo Gabrielli,Ginevra Lombardi-Boccia

doi:10.4236/fns.2017.85031

Abstract

The study provides original data on the compositional profile (macronutrients, dietary fiber, mineral and trace elements, bioactive molecules) of an Italian typical plant foods, Treviso Red Cichory, studying the two cultivars (Early, Late) grown following two different traditional cultivation systems. For two consecutive years plants from three growing areas, were studied. Major, significant differences, between Early and Late cultivars, were observed in minerals (Ca, Mg, P), trace elements (Fe, Zn) and bioactive molecules content. The Late cv. was found the richest in minerals and trace elements content than the Early cv., but for Ca. Treviso Red Cichory was found a valuable source of bioactive molecules such as ascorbic acid, anthocyanins and total polyphenols. The Early cv. showed a significantly higher (p Late cv. (6.15 and 24.38 mg/100g, respectively), by contrast total polyphenols content was significantly higher (p Late cv. A marked variability in bioactive molecules content among the growing areas was found only for the Late cv. The observed differences between the Early and Late cultivars could be strictly related to the traditional growing systems applied during plant’s growth.

Highlights

Has a wide range of local plant foods that evoke cultural traditions strongly representative of cultural realities of specific territories
Treviso Red Cichory was found a valuable source of bioactive molecules such as ascorbic acid, anthocyanins and total polyphenols
Two cultivars of Treviso Red Cichory were studied: Early cv. which was harvested in field on autumn; Late cv. which was removed from field in late autumn and transferred in nylon covered “bleaching tanks” with roots bathed in circulating springwater, no fertilizer treatments were applied until plants were harvested after at least 20 days when new roots and new leaves sprouted up

Summary

Introduction

Has a wide range of local plant foods that evoke cultural traditions strongly representative of cultural realities of specific territories. An example is the ancient typical Italian red leafy plants belonging to the chicory family (Cichorium intybus L.) locally named “Radicchio”, the Treviso Red Cichory. This local plant food, typical of the North-East Italy, received the attribution of Protected Geographical Indication (PGI) according to EU rules Council Regulation (2081/92) (http://eur-lex.europa.eu) for their peculiar cultivation system and the nutritional and organoleptic characteristics. Two cultivars of Treviso Red Cichory, named Early and Later, are still cultivated according to different traditional growing systems that involve leaf tying during growth; this induce a bleaching process and give rise to the typical red leaves. Treviso Red Cichory is resistant to low temperature, and it is grown and consumed during the fall and winter seasons

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Results

Conclusion