Colture e alimenti tradizionali: documentazione, caratterizzazione analitica e ritenzione di composti bioattivi

Giambanelli, Elisa (2016) Colture e alimenti tradizionali: documentazione, caratterizzazione analitica e ritenzione di composti bioattivi, [Dissertation thesis], Alma Mater Studiorum Università di Bologna. Dottorato di ricerca in Scienze e tecnologie agrarie, ambientali e alimentari, 28 Ciclo. DOI 10.6092/unibo/amsdottorato/7378.
Documenti full-text disponibili:
Documento PDF (English) - Richiede un lettore di PDF come Xpdf o Adobe Acrobat Reader
Download (6MB) | Anteprima


In recent years the interest of consumers and manufacturers on traditional foods and biodiversity has been constantly growing. The definition of traditional foods has been scientifically elaborated with different approaches, mainly based on a top-down approach. During BaSeFood, a 3 year research programme, investigations were carried out in Black sea area countries, Italy and Portugal, following a scheme of qualitative cross-cultural, on-site surveys of traditional foods and plant raw materials; the information collected has been the basis for both an extensive documentation and the selection and sampling of material to be entered in the experimental phase. A similar scheme was followed in an area of Northern Tuscany (Italy), focussing on local species and critical points in food preparation. The experimental part, was aimed at: a) evaluating the variability of local populations of the selected crops, with respect to key phytochemical compounds content; b) analyze the retention of phytochemicals following cooking/processing. Primitive wheats, mainly represented by Triticum monococcum and Triticum dicoccum, and leafy vegetables of Brassicaceae and Asteraceae families were locally collected as target species. The fate of primitive wheats phytochemicals was monitored during traditional processing of glume removal and kernel crushing, in comparison with a modern plant: besides the efficiency of the process, no relevant differences were found in bioactive compounds retention. In Brassica, retention of main phytochemical compounds was evaluated following the most common cooking methods (boiling, steaming and stir frying), also applying kinetic modelling. Retention was mainly affected by cooking method and duration, plant matrix (extractability) and the chemical nature of individual compounds. Finally, glucosinolate thermal degradation was analyzed in different binary model systems, containing broccoli, to assess the effect of added ingredients during thermal treatment. Added ingredients could play an important role on retention, however further studies are still necessary to better understand which mechanisms are involved.

Tipologia del documento
Tesi di dottorato
Giambanelli, Elisa
Dottorato di ricerca
Scuola di dottorato
Scienze agrarie
Settore disciplinare
Settore concorsuale
Parole chiave
traditional crops; traditional foods; processing; cooking; ingredients; documentation; bioactive compunds; tocols; pigments; phytosterols; glucosinolates; phenolics; retention; kinetic modelling; primitive wheats; kale; broccoli; Brassicaceae; Asteraceae; wild leafy vegetables.
Data di discussione
27 Maggio 2016

Altri metadati

Statistica sui download

Gestione del documento: Visualizza la tesi