Phytochemical Compounds from the Crop Byproducts of Tunisian Globe Artichoke Cultivars

Abstract

The phytochemical composition in two Tunisian globe artichoke cultivars (bracts, leaves, and floral stems) was evaluated in the plant byproducts. The results indicated that the bracts contain the highest levels of total phenols, o-diphenols, and flavonoids, whereas tannins seem to be more abundant in the leaves. Bracts from the 'Violet d'Hyères' cultivar possessed more total phenols (160.8 mg/g DW), flavonoids (64.9 mg/g DW), and anthocyanins (15.3 μg/g DW) than the 'Blanc d'Oran' bracts (134.5 mg/g DW, 51.2 mg/g DW, and 8.3 μg/g DW, resp.). Sixty-four volatile compounds were identified in the headspace of globe artichoke material, particularly in the bracts. The volatile profile showed that sesquiterpene hydrocarbons and non-terpene derivatives were the main volatiles emitted by the bracts in both cultivars. These results suggest that globe artichoke byproducts might represent a potential source of natural compounds, which could be used as nutraceuticals or as ingredients in the design of functional foods.

Chemical Composition, Antioxidant Potential and Enzymes Inhibitory Properties of Globe Artichoke By‐Products

“…Similar conclusions were drawn by Dabbou et al . who showed that bracts possess the highest values of total phenols in the studied varieties (160.8 and 134.5 mg hydroxytyrosol equivalents/g DW) for Violet d'Hyères and Blanc d'Oran, respectively) . These authors confirmed that globe artichoke by‐products are rich in phenols with therapeutic activity.…”

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

“…Pandino et al [35] also reported that among the cultivated and wild cultivars studied, the flavonoids content was strongly affected by both cultivar and part of the plant. The contents of tannins found herein in the receptacles of globe artichoke were lower than those of the leaves, bracts, seeds, and stems found in C. cardunculus by other authors;- [10,13,36] nevertheless, no reports have been published on the content of tannins in the receptacles of globe artichoke cultivars in order to make possible a comparison. With regard to the anthocyanins levels, they were higher in 'Blanc d'Oran' (3.7 mg 100 g −1 FW).…”

“…[8] The globe artichoke also appears as a source of volatile compounds, mainly sesquiterpenes and non-terpenes derivatives as reported by some authors. [9,10] Recently, Claus et al [11] chemically characterized the globe artichoke parts used for protection from oxidative stress in canola oil and reported their fatty acid (FA) content. Moreover, for the receptacle, they reported 88.4 g 100 g −1 of moisture, 12.3 g 100 g −1 of ash, 24.3 g 100 g −1 of crude protein, 1.34 g 100 g −1 of lipids, and 13.1 g 100 g −1 of fibre.…”

“…[2] Nevertheless, few papers on the characterization of globe artichoke have been published, especially about their by-products. [10,[12][13][14] Considering the scarcity of reports about the edible part of the globe artichoke cultivated in Tunisia, the aim of this study was therefore its valorization by studying the antioxidant capacity of the receptacle of two Tunisian globe artichoke cultivars ('Blanc d'Oran' and 'Violet d'Hyères') by means of three well-established colorimetric methods [2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 1,1-diphenyl-2-picryl-hydrazyl (DPPH), and reducing power], and by evaluating their FA profile, phenolic composition, and volatile compounds.…”

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

“…Analyzing new hybrids and local landraces characterized by bracts with different levels of pigmentation, Bonasia et al [272] observed that "Violetto di Provenza" and "Tempo" characterized by higher pigmentation had also the highest total phenolic content in the heart and external bracts and in the external bracts, respectively. Examining the content of total anthocyanins in bracts, leaves, and floral stems of two genotypes grown in Tunisia, namely "Violet d'Hyéres" and "Blanc d'Oran", Dabbou et al [273] found that leaves of "Blanc d'Oran" had the highest concentration of anthocyanins (20.5 µg/g DW) while bracts and floral stems had the lowest concentration (8.3 and 5.9 µg/g DW, respectively). Instead, lower variability between different plant portions was observed in the case of "Violet d'Hyéres" that on average had a total anthocyanin concentration of 14.2 µg/g DW).…”