Influence of Drought Stress on Physiological Responses and Bioactive Compounds in Chicory (Cichorium intybus L.): Opportunity for a Sustainable Agriculture.

Food production from agriculture depends on irrigation, mainly in poor rainfall zones, such as the Mediterranean region. Chicory is an important food crop component of the Mediterranean diet. Considering the increasing incidence of drought due to climate change, this study was carried out in order to investigate the effect of moderate drought stress on photosynthesis, leaf gaseous exchange, growth, and tocol and carotenoid composition of chicory under field conditions. Chicory was subjected to rainfed condition stress in a randomized block design. At 50 days of treatment, drought stress caused about 48% reduction in dry matter, 30% in leaf relative water content, and about 25% in photosynthetic rate and stomatal conductance, whereas mesophyll conductance was not affected. A strong relationship between photosynthetic rates and stomatal conductance was observed. In the rainfed chicory, at the end of treatment, an increase (about 20%) in carotenoid and tocopherol content was found, thus, giving further insight into the positive effect of moderate drought stress on these compounds. This finding suggests that under proper rainfed conditions, it is possible to increase and save the quality of dry chicory, although yield loss occurs.

Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling.

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and ß-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and ß-carotene (on average 20 and 15%, respectively).

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet.

Three wild edible plant species belonging to the Asteraceae family, Crepis vesicaria L. (s.l.), Sonchus asper (L.) Hill s.l., and Sonchus oleraceus L., usually consumed in the Mediterranean diet, were tested for their nutritional composition and content of carotenoids, tocols, thiamine and riboflavin. Low amounts of thiamine and riboflavin were found. All species were sources of xanthophylls (violaxanthin, neoxanthin, lutein, zeaxanthin and ß-cryptoxanthin) and carotenes (α-carotene, ß-carotene, 9-cis-ß-carotene and 13-cis-ß-carotene). Lutein accounted for the highest content (about 4 mg/100 g). They had good tocol amounts, in particular α-tocopherol (about 2-3 mg/100 g). Taking into account the Recommended Daily Allowance (RDA) established by the EU Regulation, the analyzed plants can be declared as a source of fiber, vitamin A and E. These data could be useful for database on the nutritional and bioactive compound profile of studied plants and can contribute in promoting their use in functional foods.

Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds.

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds; in particular, amaranth, cañihua and quinoa are good sources of vitamin E, while millet, sorghum and teff (Eragrostis tef, or William's Lovegrass) are good sources of thiamine. Moreover, millet provides a fair amount of carotenoids, and in particular of lutein. These data can provide more information on bioactive compounds in gluten-free grains. The use of these grains can improve the nutritional quality of gluten-free cereal-based products, and could avoid the monotony of the celiac diet.