Polyphenol compounds, particularly caffeoylquinic acids and flavonoids, were measured in different tissues and developmental stages of6 artichoke varietal types diffused in the Mediterranean region. Flower heads were subdivided into external, intermediate, internal bracts, and receptacle, while leaves were collected at the vegetative and productive stages. The main polyphenols detected were chlorogenic acid, cynarin, luteolin 7-O-rutinoside, and luteolin 7-O-glucoside. "Violet de Provence" artichoke proved to retain the highest content of total phenols. Single polyphenols accumulated preferentially in specific parts of capitula. In leaves, most polyphenols were detected in the productive stage of the plant. Altogether, results provide useful indications for the promotion of artichoke as nutraceutical food and for the extraction of health-promoting substances in particular tissues/stages of the artichoke plant.

Negro D., Montesano V., Grieco S., Crupi P., Sarli G., De Lisi A., et al. (2012). Polyphenol Compounds in Artichoke Plant Tissues and Varieties. JOURNAL OF FOOD SCIENCE, 77(2), C244-C252 [10.1111/j.1750-3841.2011.02531.x].

Polyphenol Compounds in Artichoke Plant Tissues and Varieties

Crupi P.;
2012-10-24

Abstract

Polyphenol compounds, particularly caffeoylquinic acids and flavonoids, were measured in different tissues and developmental stages of6 artichoke varietal types diffused in the Mediterranean region. Flower heads were subdivided into external, intermediate, internal bracts, and receptacle, while leaves were collected at the vegetative and productive stages. The main polyphenols detected were chlorogenic acid, cynarin, luteolin 7-O-rutinoside, and luteolin 7-O-glucoside. "Violet de Provence" artichoke proved to retain the highest content of total phenols. Single polyphenols accumulated preferentially in specific parts of capitula. In leaves, most polyphenols were detected in the productive stage of the plant. Altogether, results provide useful indications for the promotion of artichoke as nutraceutical food and for the extraction of health-promoting substances in particular tissues/stages of the artichoke plant.
24-ott-2012
Settore AGRI-07/A - Scienze e tecnologie alimentari
Negro D., Montesano V., Grieco S., Crupi P., Sarli G., De Lisi A., et al. (2012). Polyphenol Compounds in Artichoke Plant Tissues and Varieties. JOURNAL OF FOOD SCIENCE, 77(2), C244-C252 [10.1111/j.1750-3841.2011.02531.x].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/667685
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