Abstract

Polyphenol compounds, particularly caffeoylquinic acids and flavonoids, were measured in different tissues anddevelopmental stages of 6 artichoke varietal types diffused in the Mediterranean region. Flower heads were subdivided intoexternal, 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 accumulatedpreferentially 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 extractionof health-promoting substances in particular tissues/stages of the artichoke plant

Autore Pugliese

• De Lisi Antonino , Sonnante Gabriella

Tutti gli autori

• Negro D.; Montesano V.; Grieco S.; Crupi P.; Sarli G.; De Lisi A.; Sonnante G.

Titolo volume/Rivista

Journal of food science

Anno di pubblicazione

2012

ISSN

0022-1147

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile