# Characterization and Comparison of Raw _Brassica_ and Grass Field Sensorial and Nutritional Quality
## 3 Results and Discussion
### Nutritional Parameters
#### 3.2.1 Total Phenol Content, Total Anthocyanin Content and Total Antioxidant Capacity
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Vegetables** & **TAC 1** & **TPH 2** & **ACY 3** \\
**Year-Valdasco** & **(mM Trolox/kg fw)** & **(mg GA/kg fw)** & **(mg CYA-3-GLU/kg fw)** \\ \hline \hline Red Beet & \(2.92\pm 0.14\) & \({}^{\circ}\)111.04 \(\pm\) 37.65 & \({}^{\circ}\)0.00 \(\pm\) 0.00 \(\,{}^{\circ}\) \\ Green Beet & \(2.03\pm 0.04\) & \({}^{\circ}\)715.48 \(\pm\) 24.83 & \({}^{\circ}\)0.24 \(\pm\) 0.11 \(\,{}^{\circ}\) \\ Borage & \(11.94\pm 0.19\) & \({}^{\circ}\)2239.61 \(\pm\) 5.20 \(\,{}^{\circ}\) & 3.61 \(\pm\) 0.85 \(\,{}^{\circ}\) \\ Broccolo & \(8.34\pm 0.10\) & \({}^{\circ}\)1744.37 \(\pm\) 29.71 \(\,{}^{\circ}\) & 51.05 \(\pm\) 0.71 \(\,{}^{\circ}\) \\ Savoy Cabbage & \(2.58\pm 0.16\) & \({}^{\circ}\)869.70 \(\pm\) 60.70 \(\,{}^{\circ}\) & 2.00 \(\pm\) 0.14 \(\,{}^{\circ}\) \\ Chicory & \(10.30\pm 0.76\) & \({}^{\circ}\)2493.13 \(\pm\) 151.72 \(\,{}^{\circ}\) & 1.78 \(\pm\) 0.33 \(\,{}^{\circ}\) \\ Getti e foglie & \(4.09\pm 0.04\) & \({}^{\circ}\)125.49 \(\pm\) 6.44 \(\,{}^{\circ}\) & 0.54 \(\pm\) 0.24 \(\,{}^{\circ}\) \\ Red Curly Kale & \(10.51\pm 0.22\) & \({}^{\circ}\)2210.15 \(\pm\) 11.94 \(\,{}^{\circ}\) & 207.32 \(\pm\) 1.16 \(\,{}^{\circ}\) \\ Green Curly Kale & \(4.86\pm 0.16\) & \({}^{\circ}\)1427.28 \(\pm\) 50.51 \(\,{}^{\circ}\) & 0.50 \(\pm\) 0.12 \(\,{}^{\circ}\) \\ Radish & \(8.43\pm 0.08\) & \({}^{\circ}\)2494.92 \(\pm\) 23.07 \(\,{}^{\circ}\) & 33.29 \(\pm\) 1.76 \(\,{}^{\circ}\) \\ Russian Kale & \(5.43\pm 0.20\) & \({}^{\circ}\)1824.30 \(\pm\) 85.90 \(\,{}^{\circ}\) & 43.03 \(\pm\) 1.64 \(\,{}^{\circ}\) \\ Spigariello & \(5.05\pm 0.58\) & \({}^{\circ}\)1255.81 \(\pm\) 95.06 \(\,{}^{\circ}\) & 1.52 \(\pm\) 0.31 \(\,{}^{\circ}\) \\ \hline \hline \end{tabular} 1
[FOOTNOTE:1]Footnote 1: TAC: Total Antioxidant Capacity; 2
[FOOTNOTE:2]Footnote 1: TAC: Total Antioxidant Capacity; 2  
\end{table} 
Table 6: Phenolics, anthocyanins contents, and antioxidant capacity in the different type of vegetables analyzed during 1 st year in Valdasco. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Vegetables 2 nd** & **TAC 1** & **TPH 2** & **ACY 3** \\
**Year-Valdasco** & **(mM Trolox/kg fw)** & **(mg GA/kg fw)** & **(mg CYA-3-GLU/kg fw)** \\ \hline \hline Black Cabbage & \(8.43\pm 0.24\) & \({}^{\circ}\)1597.99 \(\pm\) 277.1 \(\,{}^{\circ}\) & 10.36 \(\pm\) 1.00 \(\,{}^{\circ}\) \\ Trump Top & \(4.53\pm 0.09\) & \({}^{\circ}\)860.21 \(\pm\) 286.16 \(\,{}^{\circ}\) & 0.73 \(\pm\) 0.29 \(\,{}^{\circ}\) \\ Getti e foglie & \(4.21\pm 0.08\) \(\,{}^{\circ}\) & 701.39 \(\pm\) 10.07 \(\,{}^{\circ}\) & 2.97 \(\pm\) 0.57 \(\,{}^{\circ}\) \\ Red Curly Kale & \(11.97\pm 0.24\) & \({}^{\circ}\)1582.49 \(\pm\) 27.73 \(\,{}^{\circ}\) & 347.21 \(\pm\) 5.89 \(\,{}^{\circ}\) \\ Green Curly Kale & \(19.36\pm 0.69\) & \({}^{\circ}\)2788.77 \(\,{}^{\circ}\) & 3.09 \(\pm\) 1.18 \(\,{}^{\circ}\) \\ Russian Kale & \(4.27\pm 0.14\) \(\,{}^{\circ}\) & 750.56 \(\pm\) 27.10 \(\,{}^{\circ}\) & 48.91 \(\pm\) 7.55 \(\,{}^{\circ}\) \\ Spigariello & \(9.70\pm 0.13\) \(\,{}^{\circ}\) & 706.96 \(\pm\) 352.0 \(\,{}^{\circ}\) & 5.23 \(\pm\) 0.32 \(\,{}^{\circ}\) \\ \hline \hline \end{tabular} 1
[FOOTNOTE:1]Footnote 1: TAC: Total Antioxidant Capacity; 2  
\end{table} 
Table 7: Phenolics, anthocyanins contents and antioxidant capacity in the different type of vegetables analyzed during 2 nd year in Valdasco. The interaction between environment and genotype can influence the phytochemical compounds content (Table 9). Data confirm the high antioxidant capacity of kales tissues, and this result is related to the high content of the main phytochemical compounds found in both green and red curly kale. Regarding TAC and TPH, Green curly kale cultivated in Valdaso area registered the highest values (19.36 mM Trolox/kg fw and 2788.77 mg GA/kg fw, respectively); furthermore, Valdaso is the cultivation area that, for two years, allowed the highest accumulation of antioxidant compounds in all vegetables. The TPH data found in this trial site (1539.63 mg GA/kg fw) were higher than those previously obtained by [PERSON] et al.