|Authors: ||D. Di Venere, V. Linsalata, B. Pace, V.V. Bianca, P. Perrino|
|Keywords: ||chlorogenic acid, dicaffeoylquinic acids, flavonoids, functional foods.|
Thirty-five cultivars of artichoke were characterized for their polyphenol and inulin content.
Plants were field grown near Bari (Southern Italy) with usual cultural practices.
The buds utilized for the analyses were picked within February and April 1998, as available on the plants.
The content of chlorogenic acid, dicaffeoylquinic acids, apigenin-7-glucoside and inulin (expressed as fructose after hydrolysis) was determined by HPLC on the edible portion of the buds (hearts). Chlorogenic acid content ranged from 330 to 820 mg 100g-1 f.w. in the cv.
Bayrampasa and ‘CB-07’, respectively, while dicaffeoylquinic acids ranged from 450 mg 100g-1 f.w. in the ‘Violetto di Provenza’ and ‘Camard’ to 1400 mg 100g-1 f.w. in the ‘Violetto di Putignano’ and ‘Violetto di Toscana’. Apigenin-7-glucoside was nearly undetected in some cultivars (i.e. ‘Hyerois’) and reached the highest value of 56 mg 100g-1 f.w. in the cv.
Domestica di Castelvetrano.
Regarding the inulin content, some remarkable differences among the cultivars were found; it ranged from about 1000 mg 100g-1 f.w. (cv.
Hyerois) to above 6000 mg 100g-1 f.w. in the ‘Centofoglie’, ‘Bayrampasa’ and ‘Mazzaferrata’.
The results of this study could provide useful information about the suitability for a specific use (i.e. fresh market, ‘ready to use’, frozen or pickled products, preserved in oil, etc.).
Download Adobe Acrobat Reader (free software to read PDF files)
URL www.actahort.org Hosted by KU Leuven