Analisi di differenti fattori che influenzano la qualità alimentare su vari modelli sperimentali di produzioni agricole
Author(s)
Durazzo, Alessandra
Date Issued
March 19, 2010
Type
Doctoral Thesis
Abstract
Nowadays a new image of agriculture is emerging: agricultural production systems are closely related to the needs of consumers and to be search of products that meet food quality and safety.
The nutritional quality of food is due to both intrinsic and extrinsic factors. The
first are related to the existence of synthesis and regulation pathways that are
controlled by a set of peculiar enzymes. The second ones are connected to habitat
(i.e. season and climate conditions) and degradation caused by human activities
such as degree of ripeness, cultural practices, food preparation and processing.
The research activity that was carried out during the doctorate activity lead to a
better understanding and description of the various factors that affect food quality.
The influence of these factors on both the levels of bioactive molecules and the
total antioxidant capacity, as well as on their possible impact on the biological
role played by phytochemicals in human physiology was evaluated.
The results highlighted the importance of factors such as cultivar, agronomic practices, climatic conditions, degree of ripeness of fruits, the choice of time of harvest, time and storage conditions. The variation of these elements represents, infact, a key tool to obtain healthful and more nutritious food crops by increasing and maximizing also the levels of bioactive molecules in foods.
Results show that the content of antioxidants is an index of a "better health potential" of food, by showing, in particular, how typical products have an antioxidant power that is significantly higher than commercial products.
Additional information
Dottorato di ricerca in Ortoflorofrutticoltura
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