Percorrer por autor "Gioia, Francesco di"
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- Chemical profile and bioactive properties of green- and red-colored Basil cultivars as affected by nitrogen fertilizationPublication . Cruz, Luís Royer Oliveira; Fernandes, Ângela; Gioia, Francesco di; Petropoulos, Spyridon Α.; Polyzos, Nikolaos; Dias, Maria Inês; Pinela, José; Ferreira, Isabel C.F.R.; Barros, LillianBasil ( Ocimum basilicum L.) is an aromatic herb of the Lamiaceae family which has a high commercial value for having multiple purposes such as medicinal, nutrition, ornamental, cosmetics, religious and insecticida! or insect repellent purposes. It is a species with high genetic variability and numerous cultivars that do not differ significantly in morphological terms but present differences from the chemical composition point of view. ln the present work, the chemical composition and bioactive properties of green and red-coloured cultivars were evaluated in relation to nitrogen fertilizer application rate. Three red-coloured (Dark Opal, Basilico Rosso and Red Basil) and one green-coloured landrace (Mitikas) of basil were grown under four nitrogen regimes, namely Control (no fertilizer added), 200 ppm, 400 ppm and 600 ppm of nitrogen (N). Fresh yield varied depending on N input following a quadratic function in all four genotypes, and green basil performed better compared to the red cultivars. A significant interaction of genotype x N input was recorded for most of the chemical parameters measured. Tocopherols contents of leaves were consistently higher in plants that received 200 ppm ofN and lower in those receiving 600 ppm ofN, especially in Dark Opal and Red Basil cultivars. Polyunsaturated fatty acids (PUF A) were the major category of fatty acids and Red basil had the lowest ratio of omega-6/omega 3 (0.29) and thus the best fatty acid profile. Polyphenols content was the highest in Red Basil and Dark Opal (25 mglg of extract on average) and the lowest in Mitikas and decreased with increasing N input. Similarly, antioxidant activity was the highest in Dark Opal and Red basil fertigated with 200 ppm ofN. ln conclusion, basil chemical and bioactive profile was significantly influenced by both genotype and N input. Red-coloured basil although less productive had the best chemical profile, and moderate leveis ofN input may provide the best compromise between yield, nutritional value and bioactivity for the species.
- Effect of saline conditions on chemical profile and the bioactive properties of three red-colored basil cultivarsPublication . Cruz, Luís Royer Oliveira; Polyzos, Nikolaos; Fernandes, Ângela; Petropoulos, Spyridon Α.; Gioia, Francesco di; Dias, Maria Inês; Pinela, José; Kostić, Marina; Soković, Marina; Ferreira, Isabel C.F.R.; Barros, LillianThe present study investigated the effect of salinity (Control: 1.8 dS/m, S1: 3.0 dS/m and S2: 4.5 dS/m) on the chemical composition and bioactive properties of three basil cultivars (Red Basil, Dark Opal Red and Basilico Rosso). Crop performance was not affected by increasing salinity in DoR and BaR. Fat, ash and carbohydrates content increased by salinity in DoR, whereas energetic value was negatively affected. Free sugars (total and individual compounds) increased under saline conditions (S2) in BaR, whereas reducing trends were observed for the main organic acids and tocopherols in all the cultivars. The major fatty acids were α-linolenic, linoleic and palmitic acids with no consistent salinity effects, while the richest polyphenols were sagerinic acid and eriodictyol-O-malonylhexoside. Finally, basil extracts showed moderate antioxidant and strong antifungal activity. In conclusion, salinity showed a genotype dependent effect on the chemical profile and bioactivities of the tested cultivars.
- Nutritional profile of Brassica rapa L. (rapini) from different comercial genotypesPublication . Rodrigues, Joana P.B.; Almeida, Daiana; Gioia, Francesco di; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.; Fernandes, Ângela; Barros, LillianThe Brassica genus comprises a large and diverse group of important vegetables widely consumed throughout the world. Part of this group, Brassica rapa L., also known as Rapini or Broccoli Rabe, is a green leafy vegetable appreciated in the cuisine of countries such as China, Greece, Italy, Portugal, and Spain. The consumption of the edible parts of Rapini (young leaves, stems, and flower buds) is associated with various health benefits, due to their composition in macronutrients and bioactive compounds. The aim of the present work was to evaluate the nutritional value of 45 commercially available Rapini varieties. The nutritional profile was assessed following AOAC procedures. Carbohydrates were the major macronutrients found (48.28–64.1 g/100 g dry weight (dw)), followed by proteins (23.7–39.2 g/100 g dw) and ash (7.52– 16.9 g/100 g dw), with samples Leccese centoventina, Novantina leccese a cima grande and Quarantino extra presenting the highest contents, respectively. Lipids (2.68–5.09 g/100 g dw) were less abundant in all samples, highlighting Quarantino extra for the smallest amount. Finally, the energy values found were between 350.4 and 390.4 Kcal/100g dw, with the highest content obtained by sample Novantina riccia San Marzano. In conclusion, the results show that the varieties tested present good nutritional value, which indicate that Rapini can be considered an interesting option of food, as it is a good source of important macronutrients.