Influence of flower head order on phenolic content and quality of globe artichoke at harvest and during twenty-one days of cold storage

Giménez, María J.; Giménez-Berenguer, Marina; García-Pastor, María E.; Castillo, S.; Valverde, Juan Miguel; Serrano, Marı́a; Valero, Daniel; Zapata, Pedro J.

doi:10.1016/j.scienta.2021.110846

Cited by 7 publications

(9 citation statements)

References 43 publications

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“…All artichokes were harvested in 3 months, from February to April; however, harvest time was not considered for the variance components analysis mainly due to no significant differences being found previously between winter and spring harvest season for 'Blanca de Tudela' cultivar [26]. Specifically, in 'Lorca' cultivar, the influence of gibberellic acid (GA 3 ) treatment on the phenolic content was evaluated, and no significant differences were observed with respect to untreated artichokes, which were harvested later [7].…”

Section: Influence Of Variance Components Analysis On Phenolic Contentmentioning

confidence: 99%

Evaluation of ‘Lorca’ Cultivar Aptitude for Minimally Processed Artichoke

et al. 2022

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Previous research works have reported that ‘Lorca’ artichoke cultivar presents a lower total phenolic content than other cultivars rich in phenolic compounds, which could show a lower susceptibility to enzymatic browning and increase its aptitude for fresh-cut processing. The aim of this study was to analyze the total phenolic content as well as browning evaluation by image analysis and polyphenol oxidase (PPO) enzyme activity in ‘Lorca’ cultivar in order to characterize the key factors which influence its phenolic levels for minimally processed artichokes. Thus, artichokes were harvested and classified on three head orders (main, secondary, and tertiary), as well as three development stages (initial, intermediate, and advanced). Variance components analysis was carried out for total phenolic content considering three factors: plant, flower head order, and internal development stage. For the first time, the internal development stage has been related to total phenolic content, and results showed that artichoke head order and internal development stage were responsible for a variability of 22.17% and 15.55%, respectively. Main artichoke heads and those at the advanced development stage presented the lowest phenolic concentration as well as the lowest PPO activity; therefore, they exhibit the lowest browning process, which could increase their use in ready-to-eat products at market.

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Section: Influence Of Variance Components Analysis On Phenolic Contentmentioning

confidence: 99%

Evaluation of ‘Lorca’ Cultivar Aptitude for Minimally Processed Artichoke

et al. 2022

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“…The quantification of total antioxidant activity (TAA) was conducted following t protocol described by Giménez et al [30]. Briefly, for each individual artichoke, 2 g of t edible portion was homogenized with 10 mL of Na-phosphate buffer (50 mM, pH 7.8) an 5 mL of ethyl acetate for 2 min using an Ultra-Turrax ® (IKA TP 18, Staufen, German Subsequently, the homogenate was centrifuged at 10,000× g for 15 min at 4 °C.…”

Section: Total Antioxidant Activitymentioning

confidence: 99%

“…Phenolic extraction was performed according to Giménez et al [30]. Briefly, 5 g of the edible fraction (internal bracts and receptacle) was ground with 15 mL of a water/methanol solution (2:8) containing 2 mM NaF.…”

Section: Identification and Quantification Of Individual Phenolic Com...mentioning

confidence: 99%

“…This mixture was processed using an Ultra-Turrax ® (IKA TP 18, Staufen, Germany) for 2 min, followed by centrifugation at 10,000× g for 15 min at 4 • C. The identification and quantification of individual phenolics was carried out using both DAD-ESI/MSn (Bruker Daltonics Ultra HCT-ESI Ion Trap, Bremen, Germany) and RP-HPLC-DAD (Agilent HPLC 1200 Infinity series, Agilent Technologies, Waldbronn, Germany) systems. The hydroxycinnamic acids and luteolin derivatives were quantified at 320 and 360 nm using a calibration curve of two standards, 5-O-caffeoylquinic acid and 3-luteolin-O-rutinoside (Sigma Aldrich, Darmstadt, Germany), respectively [30]. The total phenolic content (TPC) was calculated by summing up the concentrations of individual polyphenols.…”

Section: Identification and Quantification Of Individual Phenolic Com...mentioning

confidence: 99%

“…Moreover, previous studies have reported that total phenolic content in different artichoke cultivars are highly influenced by the flower head order. Tertiary head orders presented the highest individual phenolic content, followed by the secondary and main heads, with this effect being cultivar-dependent [2,30]. Therefore, the aim of this research was to evaluate the effect of total phenolic content, and, therefore, the antioxidant potential of 'Blanca de Tudela' artichokes in their capacity to tolerate frost injury when they are exposed to low temperatures.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Artichoke Antioxidant Activity in Their Susceptibility to Suffer Frost Injury

Giménez-Berenguer,

Gutiérrez-Pozo,

Serna-Escolano

et al. 2023

Antioxidants

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In the northern hemisphere countries, artichoke harvest occurs in winter months; consequently, they are exposed to cold temperatures. This can lead to frost injury, such as triggering the blistering of the cuticle and detachment of outer bracts, which eventually could display brown or black discolouration. This can cause major economic and production losses. As far as we know, no literature is available about this problem in artichokes. Thus, the main aim of this study was to evaluate the effect of total phenolic content and the antioxidant potential of ‘Blanca de Tudela’ artichokes in their capacity to tolerate frost injury when they are exposed to low temperatures. Several factors were analysed, including floral head order, weight and size of artichokes, total phenolic content, phenolic profile and total antioxidant activity. Results showed that tertiary heads, which are the smallest in size, exhibited a greater amount of total phenolic content and antioxidant activity. As a result, these characteristics offered enhanced protection to the artichoke against frosting temperatures. In contrast, the largest artichokes, especially the primary heads, were more susceptible to suffer frostbite. Therefore, artichokes with robust antioxidant systems, characterized by elevated phenolic content, are crucial to reduce their susceptibility to frost injury.

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