Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds; in particular, amaranth, cañihua and quinoa are good sources of vitamin E, while millet, sorghum and teff (Eragrostis tef, or William’s Lovegrass) are good sources of thiamine. Moreover, millet provides a fair amount of carotenoids, and in particular of lutein. These data can provide more information on bioactive compounds in gluten-free grains. The use of these grains can improve the nutritional quality of gluten-free cereal-based products, and could avoid the monotony of the celiac diet.

The aim of this research was to study the evolution of carotenoid compounds, antioxidant β-ctivity, volatiles and sensory quality in two mango cultivars dried at 50, 60 and 70 °C. Total carotenoids in fresh samples were about 12 and 6 mg/100 g (dry basis) in Keitt and Osteen samples, respectively. β-carotene was the main carotenoid, representing about 50% of total carotenoids. In both cultivars, carotenoids were more susceptible to drying at 60 °C. Total phenols and metal reduction activity were higher in Osteen than in Keitt, which had higher values in radical scavenging capacity. The antioxidant activities were best preserved with drying temperatures at 50 °C in Keitt and 60 °C in Osteen fruits. Fresh Osteen mango fruits had a volatile compound content of about 37.1, while Keitt of about 5.2 mg/kg (dry basis). All the compounds with odorous impact were significantly reduced after drying. As regards organoleptic characteristics through sensory analysis, Keitt dried mangoes were quite similar to the fresh product, compared to Osteen.

This study assessed and compared the physicochemical, microbiological, and sensorial characteristics of Caciocavallo cheeses, made from cow milk and a mixture of cow with ewe or goat milk, during ripening. Different cheese-making trials were carried out on an industrial scale following the standard procedure of pasta filata cheeses, with some modifications. The percentage of the different added milk to cow milk influenced compositional and nutritional characteristics of the innovative products, leading to a satisfactory microbiological and sensorial quality.

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and β-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and β-carotene (on average 20 and 15%, respectively).