Compositional characterization was performed on seven 'Pomodorino del Piennolo del Vesuvio' (PPV) tomato landraces, a signature product of Campania (Italy) threatened by genetic erosion. Characterization encompassed determinations of macro-minerals, soluble carbohydrates, starch, acidity, lycopene, polyphenols, anthocyanins, protein and free amino acids. Exceptionally high dry matter (13.0 ± 0.2%) and sugar content (101.3 ± 3.8 μmol g-1 fw) and very low (0.007-0.009) Na/K ratio were invariably obtained across landraces, contrasted by significant variation in acidity (28.5-3.9 g kg-1 dw). Giagiù, Acampora and Riccia San Vito differentiated by high polyphenols content (131.8 ± 2.5 mg 100 g-1) while Acampora, Cozzolino and Fofò by high lycopene content (13.3 ± 10.6 mg 100 g-1 fw). Glutamate, GABA and glutamine represented 65% of the 22 detected amino acids mean total content. Glutamate, linked to umami taste, was highest (19.2 µmol g-1 fw) in Fofò. Our results will contribute towards the systematic documentation of sensory and functional quality profiles of an important collection of tomato landraces.

Sensory and functional quality characterization of protected designation of origin ‘Piennolo del Vesuvio’ cherry tomato landraces from Campania-Italy / Carillo, P.; Kyriacou, M. C.; El-Nakhel, C.; Pannico, A.; Dell'Aversana, E.; D'Amelia, L.; Colla, G.; Caruso, G.; De Pascale, S.; Rouphael, Y.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 292:(2019), pp. 166-175. [10.1016/j.foodchem.2019.04.056]

Sensory and functional quality characterization of protected designation of origin ‘Piennolo del Vesuvio’ cherry tomato landraces from Campania-Italy

El-Nakhel C.;Pannico A.;D'Amelia L.;Caruso G.;De Pascale S.;Rouphael Y.
2019

Abstract

Compositional characterization was performed on seven 'Pomodorino del Piennolo del Vesuvio' (PPV) tomato landraces, a signature product of Campania (Italy) threatened by genetic erosion. Characterization encompassed determinations of macro-minerals, soluble carbohydrates, starch, acidity, lycopene, polyphenols, anthocyanins, protein and free amino acids. Exceptionally high dry matter (13.0 ± 0.2%) and sugar content (101.3 ± 3.8 μmol g-1 fw) and very low (0.007-0.009) Na/K ratio were invariably obtained across landraces, contrasted by significant variation in acidity (28.5-3.9 g kg-1 dw). Giagiù, Acampora and Riccia San Vito differentiated by high polyphenols content (131.8 ± 2.5 mg 100 g-1) while Acampora, Cozzolino and Fofò by high lycopene content (13.3 ± 10.6 mg 100 g-1 fw). Glutamate, GABA and glutamine represented 65% of the 22 detected amino acids mean total content. Glutamate, linked to umami taste, was highest (19.2 µmol g-1 fw) in Fofò. Our results will contribute towards the systematic documentation of sensory and functional quality profiles of an important collection of tomato landraces.
2019
Sensory and functional quality characterization of protected designation of origin ‘Piennolo del Vesuvio’ cherry tomato landraces from Campania-Italy / Carillo, P.; Kyriacou, M. C.; El-Nakhel, C.; Pannico, A.; Dell'Aversana, E.; D'Amelia, L.; Colla, G.; Caruso, G.; De Pascale, S.; Rouphael, Y.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 292:(2019), pp. 166-175. [10.1016/j.foodchem.2019.04.056]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/768291
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