• Energy Research

AbstractGlobal climate change, causing large parts of the world to become drier with longer drought periods, severely affects production of common beans (Phaseolus vulgaris L.). The bean is worldwide the most produced and consumed food grain legume in the human diet. In common beans, adapted to moderate climates, exposure to drought/heat stress not only results in significant reduction of bean yield but also the nutritional value. This review explores the contribution of common beans to food and nutrient security as well as health. Also discussed is the existing knowledge of the impact of drought/heat stress, associated with a changing climate, specifically on iron (Fe) and phytic acid (PA) that are both among the most important mineral and anti‐nutritional compounds found in common beans. Further discussed is how the application of modern “omics” tools contributes in common beans to higher drought/heat tolerance as well as to higher Fe and reduced PA content. Finally, possible future actions are discussed to develop new common bean varieties with both improved drought/heat tolerance and higher mineral (Fe) content.

Garlic is one of the most widespread and ancient medicinal plants. Its health benefits are due to its chemical components, and among these is carbohydrate, whose characteristics have been so far little investigated. The aim of this study is to typify the various components of carbohydrate (starch, individual sugars, fructans, and total dietary fibre) in four commonly consumed “Italian local landraces”: Bianco Piacentino, Rosso di Castelliri, Rosso di Sulmona, Rosso di Proceno, which are grown in two different geographical areas—Viterbo and Alvito—under the same agronomic conditions. This study will also evaluate how genotype and the cultivation area can affect the profile of the carbohydrate components of these landrace strains. Regarding unavailable carbohydrates, all of the varieties showed appreciable contents of fructans, the most representative component, which ranged from 45.8 to 54.4 g/100 g d.w. In contrast, total dietary fibre values varied from 9.1 to 13.1 g/100 g d.w. in Rosso di Castelliri and Bianco Piacentino, respectively, which are both grown in Viterbo. As for starch, only some traces were found, while the amount of total sugars ranged between 2.12 and 3.27 g/100 g d.w., with higher levels of sucrose. Our findings could provide important information that may be adopted to enhance and promote the quality of some local Italian garlic landraces through highlighting the influence that the cultivar and the environmental conditions can have on carbohydrates components.

Garlic (Allium sativum L.) is one of the most important food products in the world and an ancient and widespread medicinal herb. It is rich in minerals and vitamins, which are both essential nutrients for human health. This study was carried out on four traditional landraces of garlic: Rosso di Sulmona, Rosso di Proceno, Bianco Piacentino, and Rosso di Castelliri, all cultivated with the same agricultural practices in two different areas of the Lazio region. The aim was to study the effects of both production soil and genetic characteristics on the concentrations of certain micronutrients in these garlic bulbs. The content of minerals and trace elements (Ca, K, P, Mg, Na, Fe, Zn, Cu, Mn) was determined via ICP plasma after liquid washing. Water-soluble vitamins (riboflavin, niacin, thiamine, B6, vitamin C) were evaluated using an HPLC and UV detector. Among the minerals identified, potassium was most represented, with a value ranging between 645 and 1057 mg/100 g d.w., whose content is influenced by the interaction between cultivars and cultivation area, suggesting that pedoclimatic and genetic characteristics determine this content. Among vitamins, vitamin C was found to be most represented, with an amount that varied from 9.7 to 15.6 mg/100 g f.w. and did not depend on the cultivar or the geographical area. Among the B vitamins, the most abundant was vitamin B6, the maximum content of which was found in the Rosso di Castelliri cultivar grown in Viterbo (2.04 mg/100 g f.w.). Its concentration is influenced by the cultivar and the soil and their interaction. The results obtained showed good levels of essential micronutrients and highlighted that for some of them, the effect of soil typology is expressed in the presence of specific characteristics linked to the genotype.

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality.