Quality and Safety of Ready-to-Eat Golden Thistle (Scolymus hispanicus L.): A New Product for Traditional Italian Dishes.

Golden thistle (Scolymus hispanicus L.) is a wild edible plant belonging to Asteraceae family, with a great potential for food applications. The aim of this study was to identify the best cooking procedure able to provide a high-quality, ready-to-use product. For this purpose, leaf midribs (the most used edible part of the plant) were cooked by boiling, steaming, and 'sous vide', and the cooked products were compared for their phenolic content and composition, antioxidant activity, sugar and inorganic ion content, organoleptic characteristics, and microbial safety, this latter also during storage. In general, boiling caused a decrease in the value of these parameters, despite being the best product for taste and overall acceptability. On the contrary, steaming and 'sous vide' resulted in the best treatments to preserve antioxidant activity, total phenols, and chlorogenic acid. In particular, in 'sous vide' cooked samples, a significant increase in the value of these parameters and a remarkable decrease in nitrate content were found. Moreover, 'sous vide' resulted in the best treatment also regarding microbial safety during shelf life; actually, after 15 days of storage at 8 °C, Enterobacteriaceae and mesophilic aerobic bacteria were not detectable in 'sous vide' samples. These results contributed to increase the knowledge of a wild edible plant with high nutritional properties and promoting its consumption by obtaining a ready-to-use product with good organoleptic characteristics and endowed with a long period of shelf life.

Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments.

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.

LCA of tomato greenhouse production using spatially differentiated life cycle impact assessment indicators: an Albanian case study.

The increasing attention to agricultural exports and sustainability issues is driving a surge of interest in the life cycle assessment (LCAs) of greenhouse crop production in Albania. Meanwhile, most of the reported agricultural LCAs tend to be generic without considering regionalized environmental sensitivities. In this study, ReCiPe 2016, covering 18 midpoint indicators and 3 endpoint indicators was used to generate a full-fledged cradle-to-farm gate LCA of greenhouse tomatoes in a typical Albanian farm including spatial differentiation and indicators not covered by contemporary LCAs. The most important midpoint categories per 1 ha identified from foreground-background analysis were global warming (2660.4 kg CO2-eq), stratospheric ozone depletion (0.0308 kg CFC11-eq), particulate matter formation (7.99 kg PM2.5-eq), human health and ecosystem ozone formation (8.47 and 14.95 kg NOx-eq), water consumption (2293.23 m3), and terrestrial acidification (42.28 kg SO2-eq). The application of spatial differentiation resulted in higher impacts with about 21% for particulate matter formation, 12% for human health ozone formation, 134% for ecosystem ozone formation, 19% for terrestrial acidification, and 13% for water consumption. The impacts primarily originated from nitrogen-based fertilizer emissions and diesel fuel with the origin of the impact from nitrous oxide (N2O), ammonia volatilization (NH3), nitrogen oxides (NOx), and non-methane volatile organic compounds (NMVOCs). Water consumption was dominated by irrigation water use. Overall, at the endpoint level, 9% and 24% less cumulative damage to human health and ecosystem quality were calculated with respect to the site-generic analysis primarily from the cause-and-effect chain of water consumption (mainly lower water stress index). This affirms the importance of regional considerations in LCA calculations to reflect the impacts accordingly (i.e., the magnitude of impacts, the most relevant midpoint categories, and their relevance on endpoint level) and increase the possibility of making correct conclusions and sub-optimizations, i.e., increase the discriminating power of LCA.

Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants.

Wild edible plants (WEP), traditionally consumed in the Mediterranean diet, are considered a rich source of natural antioxidants but can also accumulate significant amount of nitrates. Most WEP are cooked before consumption, therefore, a study was conducted to evaluate the effects of boiling, steaming and microwave cooking processes on the total antioxidant activity (TAA) and nitrate content of eight common WEP. Boiling caused the highest losses of TAA, resulting in a reduction of the TAA on dry weight (DW) basis ranging from 5.5% in Beta vulgaris up to 100% in Urtica dioica. Steaming and microwaving produced the highest increase of TAA on DW basis in Helminthotheca echioides (249.7%) and Taraxacum officinale (60.7%). Boiling caused the highest reduction of nitrate content in all species excluding Asparagus acutifolius that maintained almost unvaried its already low nitrate content. These results suggest that cooking has not always negative effect on product quality, since in certain cases, it may even enhance the nutritional value of WEP by increasing their TAA and reducing the nitrate content.