Articles
TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY IN THE HEADS OF GLOBE ARTICHOKE TUSCANY CULTIVARS
Article number
983_61
Pages
421 – 425
Language
English
Abstract
A two-year research was carried out to determine the total phenolic compounds (TPC) and the antioxidant activity expressed as antiradical power (ARP) in the edible parts of the main and secondary heads of 4 cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) grown in Tuscany, a region of central Italy.
The examined cultivars were Terom, Violetto di Toscana, Chiusure, all with conical and violet heads, and Empolese, with spherical heads belonging to the Romanesco type.
TPC was determined by the Folin-Ciocalteu method, and ARP was tested by the stable radical DPPH. TPC resulted higher in the secondary heads in all the cultivars.
Secondary heads of Empolese showed the highest TPC value both in the first and second year of trial (15.29 and 16.68 mg of chlorogenic acid equivalents/g FW, respectively). Among the cultivars with conic heads, Chiusure presented the highest TPC content (15.04 mg of chlorogenic acid equivalents/g FW). ARP showed a wider variability, and the highest value (13.7) was found in the main heads of Empolese.
The examined cultivars were Terom, Violetto di Toscana, Chiusure, all with conical and violet heads, and Empolese, with spherical heads belonging to the Romanesco type.
TPC was determined by the Folin-Ciocalteu method, and ARP was tested by the stable radical DPPH. TPC resulted higher in the secondary heads in all the cultivars.
Secondary heads of Empolese showed the highest TPC value both in the first and second year of trial (15.29 and 16.68 mg of chlorogenic acid equivalents/g FW, respectively). Among the cultivars with conic heads, Chiusure presented the highest TPC content (15.04 mg of chlorogenic acid equivalents/g FW). ARP showed a wider variability, and the highest value (13.7) was found in the main heads of Empolese.
Authors
A. Graifenberg, L. Marchetti, M. Curadi, N. Ceccarelli, P. Picciarelli
Keywords
artichoke, antioxidant activity, polyphenols, TPC, ARP, DPPH
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