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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.18/1065

Title: South European Kales: a Cross Country, Cross Cultural Research
Authors: D’Antuono, L.F.
Manco, M.A.
Costa, H.S.
Sanches-Silva, A.
Albuquerque, T.G.
Koçaoglu, B.
Hayran, O.
Keywords: Composição dos Alimentos
Nutrição Aplicada
Issue Date: Aug-2012
Publisher: International Society for Horticultural Science (ISHS)
Citation: Acta Hort. (ISHS) 936:429-435
Abstract: BaSeFood (Sustainable exploitation of bioactive components from the Black Sea Area traditional foods) is a EU funded program in which local crops are being considered and investigated, comparing their uses, composition and related traditional foods, in a cross-country perspective. Within the BaSeFood partner countries, kales are present along the Black sea coast of Turkey, in the northern Apennines of Italy and in the north of Portugal. The available literature on the kale populations of these areas indicates glucobrassicin as a characteristic component of their glucosinolate profile. A research was planned to comparatively investigate several aspects of kale distribution, present and potential uses, traditional foods and bioactive composition. In the three countries considered, kales are extensively used and locally valued, but are lesser known as major vegetables. Although differences in the present knowledge of kale traditional uses do exist, common patterns, due to the peculiar ecological character¬istic of kales, in combination with the social conditions of some growing areas, are clearly identifiable. Local recipes are being collected, and examined also in the perspective of scaling-up production. Winter soups are the main form of utilisation, corresponding to the need of combining vegetables with carbohydrate supplying ingredients. Seed samples were collected from representative populations and are being used to plant a comparative field trial, aimed at investigating glucosinolate and phenolic profiles in a common environment. Finally, some targeted experiments about the retention of bioactive components during the preparation of a common dish in the three countries (kale soup) are being planned.
Peer Reviewed: yes
URI: http://hdl.handle.net/10400.18/1065
ISSN: 0567-7572
Publisher version: http://www.actahort.org/books/936/936_57.htm
Appears in Collections:DAN - Artigos em revistas internacionais

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