**4. Conclusions**

**Fatty acid Unfertilised Combination Organic Mineral Sign.**

Treviso 173.17 cB 154.52 dC 197.75 aC 189.77 bC 140.90 eE 127.69 fC \*\*\* Verona 188.05 aB 129.16 bD 147.12 bE 191.62 aC 175.60 aD 91.98 cD \*\*\* Anivip 250.41 bA 187.66 deB 213.95 cdB 238.56 bcA 316.64 aA 162.02 eB \*\*\* Castelfranco 242.55 cA 246.32 bcA 253.40 aA 233.67 dB 250.50 abB 244.30 bcA \*\*\* Monivip 234.30 abA 246.70 aA 161.34 dD 234.73 abAB 232.15 bcC 221.10 cA \*\*\*

Sign. \*\* \*\*\* \*\*\* \*\*\* \*\*\* \*\*\*

Sign. \* \*\*\* \*\*\* Ns \*\*\* Ns

Sign. \*\* \*\*\* \*\*\* \*\*\* \*\*\* \*\*\*

Sign.: levels of significance, \*\*\**P*≤0.001; \*\**P*≤0.01; \**P*≤0.05; Ns, not significant.

Average of all cultivars 355.08 c 328.51 d 348.70 c 383.64 a 369.69 b 313.22 e \*\*\*

The average values (*n*=3) with different lowercase letters in a row are significantly different (*P*<0.001; differences between the fertilizers), and those with different uppercase letters in a column are significantly different (*P*<0.001;

**Table 6.** Fatty acid levels (mg/100 g FW) of radicchio varieties produced with different fertilizer managements.

The nutritional information of radicchio varieties for most optimal fertilizer management (ORG2), which signified the uppermost total fatty acid levels, is presented in **Table 7**. PUFAs represent the range from 79% to 81% of total fatty acid levels, SFAs the range from 16% to 19%, and MUFAs the range <3.6%. The ratio of *n*-6/*n*-3 fatty acids was below 0.48 for all radicchio varieties. Simopoulos [52] reported that past human diets had a ratio of *n*-6/*n*-3 fatty acids near 1, whereas modern Western diets have that ratio much higher (up to 20). The optimal ratio of

Average of all cultivars 0.80 a 0.54 b 0.96 a 0.91 a 0.96 a 0.85 a \*\*\*

Treviso 288.25 cB 266.96 dC 311.86 bC 333.89 aD 247.31 eE 232.66 fD \*\*\* Verona 308.78 abB 214.31 dD 249.93 cE 325.42 aE 285.68 bD 173.26 eE \*\*\* Anivip 397.38 bcA 364.47 cdB 404.15 bcB 424.58 bB 503.84 aA 337.11 dC \*\*\* Castelfranco 396.12 cA 364.47 cA 496.73 aA 438.73 bA 440.44 bB 446.24 bA \*\*\* Monivip 384.88 abA 364.47 abA 280.82 cD 395.57 aC 371.20 bC 376.82 abB \*\*\*

C20:0; saturated

324 Organic Fertilizers - From Basic Concepts to Applied Outcomes

Total fatty acid levels

differences between the varieties).

Average of all cultivars 217.70 a 192.87 b 194.71 b 217.67 a 223.16 a 169.42 c \*\*\*

Treviso 0.26 bB n.d. 0.94 aB 0.59 abB 0.67 abD 0.62 abB \* Verona 0.52 bcB 0.15 cC 0.60 bcC 0.83 abAB 0.79 abcC 1.25 aA \* Anivip 1.12 aA 0.46 cB 1.16 aA 0.96 abAB 0.98 abB 0.70 bcAB \*\* Castelfranco 0.80 eAB 1.08 bcA 1.22 aA 0.98 cdAB 1.17 abA 0.93 dAB \*\*\* Monivip 1.27 aA 1.02 bA 0.86 cB 1.20 aA 1.18 aA 0.73 dAB \*\*\*

**CONT ORG1+MIN2 ORG1 ORG2 MIN1 MIN2**

The phenolic profiles and distribution of classes of the five analyzed radicchio varieties (three red, one red-spotted, and one green) produced by different fertilizer managements under greenhouse conditions are extensively diverse. The analysis of phenolic profiles using HPLC allowed the identification and quantification of prevalent compounds. In the radicchio leaves, the predominant phenolic compounds are cichoric and chlorogenic acids. The phenolic distribution in radicchio leaves is very predisposed by both variety and fertilizer use. The highest TPAs were found for the unfertilized samples followed by the management with the water-soluble mineral fertilizer and the combination of organic and mineral fertilizers. The analysis of fatty acid profiles in radicchio leaves using GC determined six fatty acids. The main fatty acids consist of polyunsaturated linolenic acid (C18:3n3) and linoleic acid (C18:2n6). The main SFA was palmitic (C16:0). Significantly higher fatty acid levels among the fertilizer managements were seen for organic fertilizers. Radicchio seems to have an excellent nutritious balance of essential fatty acids. In summary, the phenolic and fatty acid profiles of radicchio are highly influenced by growing conditions and indicate considerable dietary and nutritional value due to its bioactive phytochemicals.
