Polyphenol Metabolite Profile of Artichoke Is Modulated by Agronomical Practices and Cooking Method

Abstract

In this paper artichoke phenolic pattern was characterized using an Orbitrap Exactive Mass Spectrometer at high mass accuracy and conventional HPLC MS/MS. Twenty four phenolic acids and 40 flavonoids were identified, many of them not previously reported in artichoke. Variations in phenolic compounds were investigated in relation to mycorrhization: results showed that inoculation with mycorrhizae greatly influences metabolite profile proving to be a good strategy to enhance the biosynthesis of secondary metabolites in this plant. This practice also caused a different distribution of the main phenolic compounds within head parts. Both steaming and microwaving cooking treatments caused an increase in antioxidant activity: the lower the initial concentration the higher the effect. A similar trend was observed looking at the phenolic compounds concentration: it increased because of cooking treatments the lower the initial content, the highest the increase. Steamed artichoke showed higher phenols content than microwaved ones.

The effect of artichoke on lipid profile: A review of possible mechanisms of action

“…However, a diet that aims to focus on moderate to high amounts of artichoke in a daily basis may not be realistically achievable for every individual, and the sourcing of dietary fibre from a variety of food items is a recommendation. In addition to that, artichoke leaves are removed when cooking the actual artichoke heart, and as such, its preparation may be more difficult and less cost competitive as compared to other fibre-rich foods [73].…”

Effects of alternative cropping systems on globe artichoke qualitative traits

“…The amounts of such components are extremely variable and may depend on several aspects, e.g. environment, genetic factors, stress, harvest time, agronomical processes, parts of artichoke analysed as well as by different drying methods . However, a study that investigates an innovative cropping system, mainly based on the management of soil fertility through the use of rotations, cover crops, and which does not include the use of chemical fertilisers, has not yet been performed.…”

“…environment, genetic factors, stress, harvest time, agronomical processes, parts of artichoke analysed as well as by different drying methods. [8][9][10][11][12] However, a study that investigates an innovative cropping system, mainly based on the management of soil fertility through the use of rotations, cover crops, and which does not include the use of chemical fertilisers, has not yet been performed. Thus, no obtainable data on potential changes in bioactive compounds production across a sustainable cropping system exist.…”

Pressurized hot water extraction of bioactive compounds from artichoke by‐products

“…Mono‐ and diCQAs (CQA and diCQA) are the main phenolic compounds of raw artichoke and its by‐products. Other phenolic compounds are luteolin and apigenin glycosides (L‐Gly and A‐Gly) . Many studies reported that in the raw materials only 5‐CQA (chlorogenic acid) and 1,5‐diCQA were found at high amounts, whereas, the other CQA isomers (cynarin, 1‐CQA, and 3‐CQA) have very low concentrations .…”

“…This material consists mainly of the leaves and stems, removed at the end of collection during natural drying, and external bracts discarded during industrial processing . Some studies have demonstrated that artichoke wastes are a good source of phenolic compounds and inulin , highlighting their high added value as food by‐products in the recovery of functional and health‐promoting ingredients. Today, food by‐products of plant origin are considered a cheap and suitable source of functional compounds, which may be recovered and used as biologically active components in functional foods and/or dietary supplements or as natural food ingredients to replace synthetic additives .…”