POLYPHENOLIC COMPOSITION OF SPANISH CULTIVARS OF GLOBE ARTICHOKE (Cynara cardunculus L. var. scolymus (L.) Fiori)

被引：6

作者：

Perez-Esteve, Edgar ^{[1
]}

Salata, Andrzej ^{[2
]}

Barat, Jose M. ^{[1
]}

Stepniowska, Anna ^{[4
]}

Lopez-Galarza, Salvador ^{[3
]}

Nurzynska-Wierdak, Renata ^{[2
]}

机构：

[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Grp Invest & Innovac Alimentaria, Camino Vera S-N, E-46022 Valencia, Spain

[2] Univ Life Sci Lublin, Dept Vegetable Crops & Med Plants, Lublin, Poland

[3] Univ Politecn Valencia, Dept Prod Vegetal, Camino Vera S-N, E-46022 Valencia, Spain

[4] Univ Life Sci Lublin, Dept Biochem & Toxicol, Lublin, Poland

来源：

ACTA SCIENTIARUM POLONORUM-HORTORUM CULTUS | 2018年 / 17卷 / 02期

关键词：

globe artichoke; Spanish cultivars; phenolic content; chlorogenic acid; apigenin; cynarin; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; L HEADS; EXTRACTS; LEAVES;

D O I：

10.24326/asphc.2018.2.15

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) is an edible herbaceous perennial plant that plays an important economic role in Mediterranean agriculture. In recent years, extensive research, which aimed to characterize the phenolic profile of the most important globe artichoke cultivars in Italy, has been conducted. However, very little information is available on the phenolic composition of cultivars traditionally grown in Spain. In this work, six cultivars ('Opal', 'Symphony', 'Concerto', 'Madrigal', 'Blanca de Tudela' and 'A-106') cultured in Spain were characterized according to their phenolic content. The phenolic profile differed between cultivars, and also between flower parts. The major phenolic compound in all the different cultivars was chlorogenic acid. Of the six studied cultivars, 'Madrigal' had the highest phenolic content.

引用

页码：177 / 184

页数：8

共 25 条

[1] Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS [J].

Abu-Reidah, Ibrahim M. ;

Arraez-Roman, David ;

Segura-Carretero, Antonio ;

Fernandez-Gutierrez, Alberto .

FOOD CHEMISTRY, 2013, 141 (03) :2269-2277

[2] Daily polyphenol intake in France from fruit and vegetables [J].

Brat, Pierre ;

George, Stephane ;

Bellamy, Annick ;

Du Chaffaut, Laure ;

Scalbert, Augustin ;

Mennen, Louise ;

Arnault, Nathalie ;

Amiot, Marie Josephe .

JOURNAL OF NUTRITION, 2006, 136 (09) :2368-2373

[3]

Dewanto V, 2002, J AGR FOOD CHEM, V50, P3010, DOI [10.1021/jf0115589, 10.1021/jf0255937]

[4]

FAO, 2006, ORG AGR FOOD SEC

[5] Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) [J].

Fratianni, Florinda ;

Tucci, Marina ;

De Palma, Monica ;

Pepe, Rosa ;

Nazzaro, Filomena .

FOOD CHEMISTRY, 2007, 104 (03) :1282-1286

[6] Antioxidative and protective properties of extracts from leaves of the artichoke (Cynara scolymus L) against hydroperoxide-induced oxidative stress in cultured rat hepatocytes [J].

Gebhardt, R .

TOXICOLOGY AND APPLIED PHARMACOLOGY, 1997, 144 (02) :279-286

[7] Phenolic composition and antioxidant capacity of cultivated artichoke, Madeira cardoon and artichoke-based dietary supplements [J].

Gouveia, Sandra C. ;

Castilho, Paula C. .

FOOD RESEARCH INTERNATIONAL, 2012, 48 (02) :712-724

[8]

Haslam E., 1979, Biochemistry of plant phenolics., P475

[9] The role of polyphenols in terrestrial ecosystem nutrient cycling [J].

Hättenschwiler, S ;

Vitousek, PM .

TRENDS IN ECOLOGY & EVOLUTION, 2000, 15 (06) :238-243

[10] DIETARY ANTIOXIDANT FLAVONOIDS AND RISK OF CORONARY HEART-DISEASE - THE ZUTPHEN ELDERLY STUDY [J].

HERTOG, MGL ;

FESKENS, EJM ;

HOLLMAN, PCH ;

KATAN, MB ;

KROMHOUT, D .

LANCET, 1993, 342 (8878) :1007-1011

← 1 2 3 →