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Atlantic bonito meat has economic potential as an alternative to mackerel consumption. Thus, considering the presence of myoglobin (Mb) in red fish muscles, we report the characterisation of Atlantic bonito Mb compared to Atlantic and Tinker mackerel Mbs since this haemoprotein is implicated in lipid oxidation and fish meat preservation. A plethora of biochemical approaches were employed to purified Mb from Atlantic bonito and determine the autoxidation rate constant (0.189 ± 0.009 h−1), melting temperature (Tm = 72.84 ± 1.02 °C) and pseudoperoxidase activity in different conditions (pH and several cations). Atlantic and Tinker mackerel Mbs showed a lower Tm (∼66.85 °C), while oxyMb autoxidation rate constant was higher for Atlantic mackerel (∼1.08-fold) and lower for Tinker mackerel (∼1.35-fold) compared to Atlantic bonito. This Mb had a Michaelis-Menten constant (Km) of 38.63 ± 1.89 μM, ∼2.49-fold and 2.27-fold lower than Atlantic and Tinker mackerel Mbs, respectively. Atlantic bonito Mb primary structure has 146 amino acid residues with the N-terminal acetylated and 25 amino acid substitutions with respect to Atlantic and Tinker mackerel Mbs. In silicoanalysis revealed that 7 out of 25 substitutions are close to the haem-pocket, while 18 out of 25 are far from this region. All substitutions, except H20, L70 and L81 are exposed on the protein globular surface. Overall, the results of this research provide new information for future studies that will be useful to the fish industry for preservation of frozen or canned Atlantic bonito meat considering the presence of Mb as a reactive haemoprotein.

Italy represents a territory rich in common bean landraces, most of which have not yet been characterized. Therefore, the proximal composition and metabolic profiles (fatty acid composition, total and free amino acids) as well as total polyphenols and antioxidant capacities of both ‘Cerato’ and ‘Curniciello’ dry beans, cultivated in Caserta’s rural areas (Southern Italy) were evaluated, in comparison with other local known dry beans. ‘Cerato’ dry beans have a lower content of crude proteins (21.18 vs 23.41 g/100 g), lipids (1.27 vs 2.08 g/100 g) and total amino acids (16.01 vs. 17.89 g/100 g) with respect to ‘Curniciello’ dry beans, considering the average values of two different harvest years (2020–2021), although slight statistical differences were found when the two harvest years were analysed separately. Two essential fatty acids (n-6 linoleic and n-3 alpha-linolenic) and oleic acid were the most abundant fatty acids in both dry beans, (∼90% of the total). Subsequently, the trypsin and chymotrypsin inhibitory activities in raw and boiled (2 h) dry beans, as well as the α-amylase and α-glucosidase inhibitory activities were investigated, considering their capability to reduce crude protein and carbohydrates intake and assimilation. In addition, AFLP analysis of two landraces shows different polymorphic patterns useful for their authentication and traceability. Overall, our data provide a starting point for promoting the cultivation and consumption of ‘Cerato’ and ‘Curniciello’ dry beans, thus contributing to the preservation of local culinary traditions and Italian biodiversity.