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

Abstract

A renewed interest was observed recently in the 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 characterized Tunisian cultivars. Therefore, the present study aimed at evaluating the chemical parameters [fatty acids (FA), 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. 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 the higher values were observed in ‘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

Phytochemical Profile, Mineral Content, and Bioactive Compounds in Leaves of Seed-Propagated Artichoke Hybrid Cultivars

“…The UHPLC-QTOF analysis also revealed traces of anthocyanins in artichoke leaf extracts, with the highest value in the ‘Istar’ cultivar ( Table 2 ). Previous works also reported that flavones and phenolic acids are the main compounds of artichoke leaf extracts [ 19 , 25 , 26 , 27 , 28 , 29 ]. Anthocyanins are the main flavonoid class responsible for blue/purple color in many plant tissues and, in particular, for the pigmentation of the globe artichoke bracts.…”

Chemical composition and functional properties of Cynara cornigera lindley shoot system extract

“…Dabbou et al. (2017) identified sesquiterpenes hydrocarbons as the main chemical class of C . scolymus in particular β‐selinene, followed by β‐caryophyllene.…”

Agroekoloģisko faktoru ietekme uz reti audzētu dārzeņu ražu un kvalitāti = Influence of agroecological factors on the yield and quality of rarely-grown vegetables

“…No bioloģiski aktīvajiem savienojumiem, augstākā antiradikālā aktivitāte raksturīga polifenoliem un C vitamīnam. Antiradikālā aktivitāte atšķiras no pielietotās kolorimetriskās metodes (Dabbou et al, 2017;Mabeau et al, 2007). Polijā konstatēts, ka atkarībā no metodes, analizējot ekstraktu, kas iegūts no lodveida artišoku lapām šķirnei 'Green Globe', antiradikālā aktivitāte bija no 44% (DDPH metode) līdz 80% (ABTS metode) (Biel et al, 2019).…”

“…Polijā konstatēts, ka atkarībā no metodes, analizējot ekstraktu, kas iegūts no lodveida artišoku lapām šķirnei 'Green Globe', antiradikālā aktivitāte bija no 44% (DDPH metode) līdz 80% (ABTS metode) (Biel et al, 2019). Savukārt Tunisijā audzējot divas šķirnes un analizējot pēc DPPH metodes, antiradikālā aktivitāte bija noteikta 63 un 70% (Dabbou et al, 2017). Ierīkotajā izmēģinājumā abu gadu periodā antiradikālā aktivitāte (nosakot pēc DDPH metodes) vidēji variēja no 41 līdz 68% (3.45.…”

“…att. ), kas ir līdzīgs ar Tunisijā audzētajiem augiem, kur antociānu saturs svārstījās starp 2.5 un 3.7 mg 100 g -1 svaigas masas, atkarībā no šķirnes(Dabbou et al, 2017). lielumi, kas apzīmēti ar dažādiem burtiem, parāda statistiski būtisku atšķirību (Dunkana kritērijs, p < 0.05) Izmēģinājuma rezultātiem nav konstatētas vienotas likumsakarības antociānu veidošanās daudzumā atkarībā no pētītajiem faktoriem visu izmēģinājuma gadu griezumā.…”