Influence of the Forcing Process on Some Qualitative Aspects in Radicchio “Rosso di Treviso Tardivo” (Cichorium Intybus L., Group Rubifolium). 2. Antioxidant Capacity, Phenols and Ascorbic Acid

Abstract

There is currently a great deal of interest in phytochemicals as bioactive components of food, especially antioxidant compounds that could benefit human health. Radicchio “Rosso di Treviso tardivo” (Cichorium intybus L., group rubifolium) is a vegetable with high antioxidant properties, but nothing is known about antioxidant compounds changes during the forcing process. The experiment was conducted in Veneto (north-eastern Italy, 45°36’N; 12°10’E) with plants grown in a loamy soil and analyzed at harvest and during the forcing process (0-10 and 20 forcing days- FD). Results showed that the antioxidant capacity (AOC), phenols and ascorbic acid contents of this chicory decreased with different intensity during the forcing process. The outer inedible leaves displayed high AOC, which could provide phenolic extracts that could be used as natural antioxidants or to functionalize foods. The properties verified so far mean that this chicory can be considered an interesting and healthy vegetable for the consumer, also after the forcing process.

Keywords

• chicory
• forcing times
• plant parts
• leaf portions
• quality
• functional foods.