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2018 | 17 | 2 |
Tytuł artykułu

Polyphenolic composition of Spanish cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori)

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
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.
Wydawca
-
Rocznik
Tom
17
Numer
2
Opis fizyczny
p.177-184,ref.
Twórcy
  • Grupo de Investigacion e Innovacion Alimentaria, Departamento de Tecnología de Alimentos, Universitat Politecnica de Valencia, Camino de Vera s/n, 46022, Spain
autor
  • Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, Lublin, Poland
autor
  • Grupo de Investigacion e Innovacion Alimentaria, Departamento de Tecnología de Alimentos, Universitat Politecnica de Valencia, Camino de Vera s/n, 46022, Spain
  • Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
  • Departamento de Produccion Vegetal, Universitat Politecnica de Valencia, Camino de Vera s/n, 46022, Spain
  • Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, Lublin, Poland
Bibliografia
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  • Gebhardt, R. (1997). Antioxidative and protective properties of extracts from leaves of the artichoke (Cynara scolymus L.) against hydroperoxide-induced oxidative stress in cultured rat hepatocytes. Toxicol. Appl. Pharmacol., 144, 279–286.
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  • Lattanzio, V., Van Sumere, C.F. (1987). Changes in phenolic compounds during the development and cold storage of artichoke© (Cynara scolymus L.) heads. Food Chem., 24, 37–50.
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  • Mauromicale, G., Ierna, A. (2000). Panorama varietale e miglioramentogenetico del carciofo. L’Informatore Agrario, 56, 39–45.
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  • Pandino, G., Lombardo, S., Mauromicale, G., Williamson, G. (2011a). Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm. J. Food Compos. Anal., 24(2), 148–153.
  • Pandino, G., Lombardo, S., Mauromicale, G., Williamson, G. (2011b). Phenolic acids and flavonoids in leaf and floral stem of cultivated and wild Cynara cardunculus L. genotypes. Food Chem., 126, 417–422.
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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