The aim of this work was to assess and quantify polyphenols and hydroxycinnamic acids in different parts of the heads of 6 globe artichoke cultivars by HPLC-DAD-MS/MS. Globe artichoke (Cynara cardunculus var. scolymus) has been used in folk medicine since Roman times, possibly because of high hydroxycinnamic acid and flavone levels. However, to our knowledge, little is known about how these compounds are distributed in different parts of the artichoke head (outer bracts, inner bracts and receptacle). The phenolic profile was significantly different between cultivars and in different parts of the head, suggesting that individual compounds are accumulated preferentially in specific head parts and cultivars. In particular, the phenolic profile of the outer bracts exhibits very low (443mgkg -1 dry matter) or zero hydroxycinnamic acid content, and these compounds are present mainly in the receptacle (the edible part; mean value, 1473mgkg -1 dry matter). This study presents data that indicate the different levels of phenolics in different parts of artichoke, and shows the potential of various artichoke parts as a source of different levels of dietary phenolics.
Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm
PANDINO G;LOMBARDO S;MAUROMICALE, Giovanni;
2011-01-01
Abstract
The aim of this work was to assess and quantify polyphenols and hydroxycinnamic acids in different parts of the heads of 6 globe artichoke cultivars by HPLC-DAD-MS/MS. Globe artichoke (Cynara cardunculus var. scolymus) has been used in folk medicine since Roman times, possibly because of high hydroxycinnamic acid and flavone levels. However, to our knowledge, little is known about how these compounds are distributed in different parts of the artichoke head (outer bracts, inner bracts and receptacle). The phenolic profile was significantly different between cultivars and in different parts of the head, suggesting that individual compounds are accumulated preferentially in specific head parts and cultivars. In particular, the phenolic profile of the outer bracts exhibits very low (443mgkg -1 dry matter) or zero hydroxycinnamic acid content, and these compounds are present mainly in the receptacle (the edible part; mean value, 1473mgkg -1 dry matter). This study presents data that indicate the different levels of phenolics in different parts of artichoke, and shows the potential of various artichoke parts as a source of different levels of dietary phenolics.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
