# Characterization and Comparison of Raw _Brassica_ and Grass Field Sensorial and Nutritional Quality
## 3 Results and Discussion
### Nutritional Parameters
#### 3.2.2 Total Vitamin C Content  
The results of our trial confirmed that _Brassica_ plants are rich in vitamin C, but each species analyzed revealed a wide range of variation (Figures 1 and 2); indeed, vitamin C is strongly influenced by environment and genotype. For some vegetables, the data obtained in this study revealed lower vitamin C content than data reported in the literature, e.g., turnip top plants grown in Valdaso accumulated 7.30 and 10.50 mg/100 g fw in the first and second year, respectively, against 25-29 mg/100 g fw reported by [PERSON] et al. (2016) [PERSON] et al. (2016). Similarly, [PERSON] and Red curly kale registered 4.26-15.58 and 17.57-6.22 mg/100 g fw against 52 and 67 mg/100 g fw as reported by [PERSON] et al. (2012) [PERSON] et al. (2012). Other kales analyzed in the literature registered vitamin C values comprised between 83 and 104 mg/100 g of fw [PERSON] et al. (2012). On the contrary, several other vegetables analyzed in our study reported a higher concentration of vitamin C than literature reports, e.g., Fucino turnip top with 36.18 mg/100 g fw was higher than those reported in [PERSON] et al. (2016) [PERSON] et al. (2016); moreover, Broccoli registered 80.35 mg/100 g \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**V vegetables**} & \multirow{2}{*}{**Areas**} & \multicolumn{2}{c}{**TAC \({}^{1}\)**} & \multicolumn{2}{c}{**ACY \({}^{3}\)**} \\  & & **(mM Trolox/kg** & **TPH \({}^{2}\)** & **(mg GA/kg fw)** & **(mg GA/kg fw)** \\  & & & **fw)** & **(w)** \\ \hline Black Cabbage & Fucino & 4.92 \(\pm\) 0.09 \({}_{t}\) & 961.11 \(\pm\) 35.19 \({}_{e}\) & 3.92 \(\pm\) 0.62 \({}_{c}\) \\  & Valdaso & 8.43 \(\pm\) 0.24 \({}_{e}\) & 1597.99 \(\pm\) 27.12 \({}_{d}\) & 10.36 \(\pm\) 1.00 \({}_{c}\) \\ Turnip Top & Fucino & 3.03 \(\pm\) 0.19 \({}_{h}\) & 1038.06 \(\pm\) 57.57 \({}_{e}\) & 1.60 \(\pm\) 0.12 \({}_{c}\) \\  & Valdaso & 4.53 \(\pm\) 0.09 \({}_{t}\) & 860.21 \(\pm\) 26.16 \({}_{t}\) & 0.73 \(\pm\) 0.29 \({}_{c}\) \\ Getti e foglie & Fucino & 3.46 \(\pm\) 0.08 \({}_{b}\) & 705.41 \(\pm\) 13.85 \({}_{g}\) & 3.54 \(\pm\) 0.51 \({}_{c}\) \\  & Valdaso & 4.21 \(\pm\) 0.08 \({}_{b}\) & 701.39 \(\pm\) 10.07 \({}_{b}\) & 2.97 \(\pm\) 0.57 \({}_{c}\) \\ Red Curly Kale & Fucino & 13.68 \(\pm\) 0.38 \({}_{b}\) & 1966.52 \(\pm\) 32.90 \({}_{b}\) & 437.29 \(\pm\) 22.64 \({}_{a}\) \\  & Valdaso & 11.97 \(\pm\) 0.24 \({}_{c}\) & 1582.49 \({}_{c}\) + 27.73 \({}_{d}\) & 347.21 \(\pm\) 5.89 \({}_{b}\) \\ Green Curly Kale & Fucino & 8.86 \(\pm\) 0.33 \({}_{c}\) & 1559.07 \(\pm\) 53.34 \({}_{d}\) & 0.00 \(\pm\) 0.00 \({}_{c}\) \\  & Valdaso & 19.36 \(\pm\) 0.69 \({}_{t}\) & 2788.77 \(\pm\) 27.51 \({}_{e}\) & 3.09 \(\pm\) 1.18 \({}_{c}\) \\ Spigariello & Fucino & 5.13 \(\pm\) 0.06 \({}_{t}\) & 1002.40 \(\pm\) 26.71 \({}_{e}\) & 3.92 \(\pm\) 0.41 \({}_{c}\) \\  & Valdaso & 9.70 \(\pm\) 0.13 \({}_{d}\) & 1706.96 \(\pm\) 35.20 \({}_{c}\) & 5.23 \(\pm\) 0.32 \({}_{c}\) \\ \hline Fucino & - & 6.51 \(\pm\) 0.45 \({}_{b}\) & 1205.43 \(\pm\) 52.78 \({}_{b}\) & 75.05 \(\pm\) 19.57 \({}_{a}\) \\ Valdaso & - & 9.70 \(\pm\) 0.62 \({}_{A}\) & 1539.63 \(\pm\) 81.15 \({}_{A}\) & 61.60 \(\pm\) 15.19 \({}_{b}\) \\ \hline \hline \end{tabular} \({}^{1}\)TAC: Total Antioxidant Capacity; \({}^{2}\)TPH: Total Phenols Content; \({}^{3}\)ACY: Total Anthocyanin Content. Data are presented as means \(\pm\) standard error. Values with the same letter were not significantly different (\(p\leq 0.05\)). n = 12; N = 72.  
\end{table} 
Table 9: Effect of vegetable genotype x environment interaction on 2 nd year Valdaso and Fucino samples. fw, slightly greater than 74.8 mg/100 g fw found by [PERSON] et al. (2004) [34] and [PERSON] et al. (2007) [35]. This variability can be bound to genetic aspects and to climatic and cultivation conditions of the different areas. The vitamin C level can vary over a 4-fold in broocoli and twice in kale [8; 36; 37]. Furthermore, several studies reported that the concentration of vitamin C also varied considering the plants portion; indeed, [PERSON] et al.