This study investigated the effect of two different methods, i.e. air-drying and freeze-drying, of preservation of elephant garlic (Allium ampeloprasum L.) cultivated in Valdichiana, a traditional cultivation area of Tuscany, Italy, on its nutritional characteristics (i.e. soluble proteins. polyphenols, flavonoids, free radical scavenging activity, starch, soluble sugars, allicin). The results showed that compared to the fresh product, the traditional method of air-drying causes significant reductions only in the total antioxidant power (-46%) and in the content of starch (-22%), while the modern method of freeze-drying negatively affects almost all the parameters investigated, overall by about 40%. The content of allicin is not changed by the preservation method. Although freeze-drying is considered one of the best methods for preserving plant-based food, attention should be paid to the effect of this process on the nutritional characteristics of the product

Vannini, A., Fedeli, R., Guarnieri, M., Biagiotti, S., & Loppi, S. (2022). Influence of the Preservation Method on the Nutritional Profile of Elephant Garlic (Allium ampeloprasum L.) Grown in Valdichiana, a Traditional Cultivation Area of Tuscany, Italy, 2(6), 19-27 [10.55162/MCAES.02.041].

Influence of the Preservation Method on the Nutritional Profile of Elephant Garlic (Allium ampeloprasum L.) Grown in Valdichiana, a Traditional Cultivation Area of Tuscany, Italy

Andrea Vannini;Riccardo Fedeli;Massimo Guarnieri;Stefano Loppi
2022

Abstract

This study investigated the effect of two different methods, i.e. air-drying and freeze-drying, of preservation of elephant garlic (Allium ampeloprasum L.) cultivated in Valdichiana, a traditional cultivation area of Tuscany, Italy, on its nutritional characteristics (i.e. soluble proteins. polyphenols, flavonoids, free radical scavenging activity, starch, soluble sugars, allicin). The results showed that compared to the fresh product, the traditional method of air-drying causes significant reductions only in the total antioxidant power (-46%) and in the content of starch (-22%), while the modern method of freeze-drying negatively affects almost all the parameters investigated, overall by about 40%. The content of allicin is not changed by the preservation method. Although freeze-drying is considered one of the best methods for preserving plant-based food, attention should be paid to the effect of this process on the nutritional characteristics of the product
Vannini, A., Fedeli, R., Guarnieri, M., Biagiotti, S., & Loppi, S. (2022). Influence of the Preservation Method on the Nutritional Profile of Elephant Garlic (Allium ampeloprasum L.) Grown in Valdichiana, a Traditional Cultivation Area of Tuscany, Italy, 2(6), 19-27 [10.55162/MCAES.02.041].
File in questo prodotto:
File Dimensione Formato  
Preservation EG.pdf

accesso aperto

Tipologia: PDF editoriale
Licenza: Creative commons
Dimensione 320.04 kB
Formato Adobe PDF
320.04 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11365/1211455