Articles
CHARACTERIZATION OF SOME QUALITATIVE TRAITS IN DIFFERENT PERILLA CULTIVARS
Article number
939_39
Pages
301 – 308
Language
English
Abstract
Perilla frutescens (L.) Britt., widely used in Asian countries both as culinary and medicinal plant, is reported to be very rich in phenolic compounds that are beneficial for human health.
Since perilla is almost unknown in Italy, we investigated the suitability of this species to be grown in our environments.
At first, we estimated the antioxidant capacity and the phytochemical content of different cultivars, in order to explore the existing variability.
Two red-leaf (Aka Shiso, Tokita, and Purple Zi Su, Agrohaitai) and three green-leaf cultivars (Ao Shiso, Tokita, Qing Su, Agrohaitai, and Korean perilla of Kitazawa Seed) were sown in greenhouse in April 2008 and plants were transplanted in open field about one month later.
At the marketing maturity stage (about 60 days after transplant) we detected the fresh yield, dry matter percentage, and the content of chlorophyll a+b, total phenols, anthocyanins, carotenoids, perillaldehyde and perillaketone, which are responsible for the typical flavour and are involved in the chemesthetic mechanisms of taste perception.
All the cultivars performed very well and showed high antioxidant capacity, even if some differences among cultivars arose.
We conclude that perilla has good prospect of becoming an innovative and functional leafy vegetable in Italy.
Since perilla is almost unknown in Italy, we investigated the suitability of this species to be grown in our environments.
At first, we estimated the antioxidant capacity and the phytochemical content of different cultivars, in order to explore the existing variability.
Two red-leaf (Aka Shiso, Tokita, and Purple Zi Su, Agrohaitai) and three green-leaf cultivars (Ao Shiso, Tokita, Qing Su, Agrohaitai, and Korean perilla of Kitazawa Seed) were sown in greenhouse in April 2008 and plants were transplanted in open field about one month later.
At the marketing maturity stage (about 60 days after transplant) we detected the fresh yield, dry matter percentage, and the content of chlorophyll a+b, total phenols, anthocyanins, carotenoids, perillaldehyde and perillaketone, which are responsible for the typical flavour and are involved in the chemesthetic mechanisms of taste perception.
All the cultivars performed very well and showed high antioxidant capacity, even if some differences among cultivars arose.
We conclude that perilla has good prospect of becoming an innovative and functional leafy vegetable in Italy.
Authors
L. Martinetti, A. Ferrante, A. Bassoli, G. Borgonovo, A. Tosca, P. Spoleto
Keywords
phytonutrients, antioxidant activity, phenols, perillaldehyde, perillaketone
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