Proceedings
of the XLVI Italian Society of Agricultural Genetics - SIGA Annual Congress
Giardini
Naxos, Italy - 18/21 September, 2002
ISBN 88-900622-3-1
Poster
Abstract - 2.01
ASSESSEMENT OF VIOLET
CAULIFLOWER LANDRACES FOR NUTRICEUTICAL TRAITS
BRANCA F.
Dipartimento
di OrtoFloroArboricoltura e Tecnologie Agroalimentari (DOFATA), Sez. OrtoFloricoltura
Brassicaceae, cauliflower, landraces,
antioxidants, glucosinolates
Cauliflower production (Brassica
oleracea var. botrytis) is mainly based on white curded
cultivars which nevertheless represent only a part of the genetic variability expressed
for this crop. In fact, the Mediterranean basin - considered by several Authors
the primary centre of origin and diversity of the crop – are diffused
several types and forms, different for curd colour but also for other
characteristics such as plant
biology and curd size, shape and grane, which are often intermediate between
several Brassica crops,
such as cauliflower, broccoli and kale. That is consequence of frequent cross
pollination between cultivated and wild Brassica species, some of which endemic,
widespread in this area.
In
this frame our attention has been mainly devoted to coloured cauliflower, and
in particular to violet curded landraces widely cultivated in Sicily, in view
to exploit them for a more qualified cauliflower production and for supporting
environmental friendly production protocols. Results just acquired show the
high value of these coloured landraces as concerns with antioxidant compounds
such as carotenoids, anthocianins, glucosinolates. So these traits could be
considered for the genetic improvement of this crop in view to develop
functional product suitable for nutriceutical foods. In particular,
glucosinolates, of which are rather rich the considered violet landraces, after
eating are hydrolysed in several types of isothiocyanates, some of which them
have been shown to inhibit tumor formation in several animal systems.
According
to this data we have deepened the aspects related to glucosinolate content and
composition of some cauliflower cultivar and landraces different for curd
colour. Significative differences were ascertained for glucosinolate profile,
with regards to nutriceutical traits, in favour of the coloured curd landraces.
The accordance of these results with those previous obtained and reported in
literature encourage us to continue our work with the aim to improve the violet
curded landraces of cauliflower for the nutriceutical profile.