A renewed interest has been observed recently in globe artichoke as a promising source of polyphenols, a heterogeneous class of secondary metabolites characterized by various well-documented healthy properties. However, only few studies have characterized Tunisian cultivars. Therefore, the present study aimed at evaluating the chemical parameters [fatty acids (FAs), volatiles, and phenolic derivatives content] in the edible part, the receptacle, of two globe artichoke cultivars (‘Violet d’Hyéres’ and ‘Blanc d’Oran’), including their antioxidant activities. The FA profiles of the receptacles showed that the most abundant acids were linoleic and palmitic ones. Forty-one volatile compounds, accounting for 97.6–96.3% of the receptacle aroma emission, were identified. Sesquiterpenes hydrocarbons represented the main chemical class; in particular β-selinene, followed by β-caryophyllene, reached the highest levels in ‘Violet d’Hyéres’ (48.7% and 14.5%, respectively). Total phenols and tannins (p ≤ 0.05), o-diphenols and flavonoids (p ≤ 0.01) were significantly higher in the receptacles of ‘Violet d’Hyéres’ cultivar (73.0, 17.2, 15.4, and 12.2 mg 100 g−1 of fresh weight, respectively). The antioxidant activity was notably phenolic derivatives content-dependent, where higher values were observed in the ‘Violet d’Hyéres’ cultivar. Results suggested that globe artichoke receptacles could represent a good source of health-promoting polyphenols with high antioxidant activity and this fact could encourage their consumption. Further investigations are needed to evaluate the variation of the considered compounds in other Tunisian cultivars.

Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia / Dabbou, S.; Dabbou, S.; Flamini, G.; Peiretti, P. G.; Pandino, G.; Helal, A. N.. - In: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. - ISSN 1094-2912. - 20:sup1(2017), pp. S810-S819. [10.1080/10942912.2017.1315131]

Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia

Dabbou S.;
2017

Abstract

A renewed interest has been observed recently in globe artichoke as a promising source of polyphenols, a heterogeneous class of secondary metabolites characterized by various well-documented healthy properties. However, only few studies have characterized Tunisian cultivars. Therefore, the present study aimed at evaluating the chemical parameters [fatty acids (FAs), volatiles, and phenolic derivatives content] in the edible part, the receptacle, of two globe artichoke cultivars (‘Violet d’Hyéres’ and ‘Blanc d’Oran’), including their antioxidant activities. The FA profiles of the receptacles showed that the most abundant acids were linoleic and palmitic ones. Forty-one volatile compounds, accounting for 97.6–96.3% of the receptacle aroma emission, were identified. Sesquiterpenes hydrocarbons represented the main chemical class; in particular β-selinene, followed by β-caryophyllene, reached the highest levels in ‘Violet d’Hyéres’ (48.7% and 14.5%, respectively). Total phenols and tannins (p ≤ 0.05), o-diphenols and flavonoids (p ≤ 0.01) were significantly higher in the receptacles of ‘Violet d’Hyéres’ cultivar (73.0, 17.2, 15.4, and 12.2 mg 100 g−1 of fresh weight, respectively). The antioxidant activity was notably phenolic derivatives content-dependent, where higher values were observed in the ‘Violet d’Hyéres’ cultivar. Results suggested that globe artichoke receptacles could represent a good source of health-promoting polyphenols with high antioxidant activity and this fact could encourage their consumption. Further investigations are needed to evaluate the variation of the considered compounds in other Tunisian cultivars.
sup1
Dabbou, S.; Dabbou, S.; Flamini, G.; Peiretti, P. G.; Pandino, G.; Helal, A. N.
Biochemical characterization and antioxidant activities of the edible part of globe artichoke cultivars grown in Tunisia / Dabbou, S.; Dabbou, S.; Flamini, G.; Peiretti, P. G.; Pandino, G.; Helal, A. N.. - In: INTERNATIONAL JOURNAL OF FOOD PROPERTIES. - ISSN 1094-2912. - 20:sup1(2017), pp. S810-S819. [10.1080/10942912.2017.1315131]
File in questo prodotto:
File Dimensione Formato  
Dabbou Samia et al 2017 International Journal of Food Properties.pdf

accesso aperto

Tipologia: Versione editoriale (Publisher’s layout)
Licenza: Tutti i diritti riservati (All rights reserved)
Dimensione 1.77 MB
Formato Adobe PDF
1.77 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11572/342432
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 10
  • ???jsp.display-item.citation.isi??? 8
social impact