Phenolic acids and flavonoids in leaf and floral stem of cultivated and wild Cynara cardunculus L. genotypes

Ten genotypes, cultivated and wild of Cynara cardunculus L. were evaluated for their content of phenolic acids, flavonoids and their antioxidant activity. The major compounds present in the leaf were luteolin derivatives in globe artichoke and apigenin derivatives in wild and cultivated cardoon. Apart from ‘Cimiciusa di Mazzarino’ (var. scolymus), caffeoylquinic acids represent the main phenolic compounds in the floral stem. In particular, ‘Sylvestris Creta’ (var. sylvestris) and ‘Violetto di Sicilia’ (var. scolymus) show the highest content of caffeoylquinic acid ∼95% of the total measured polyphenols. The antioxidant capacity, in both leaf and floral stem, was qualitatively and quantitatively dependent on the phenolic acid and flavonoid profile. The phenolic acids and flavonoids in normally uneaten parts of wild and cultivated artichoke could be exploited as sources of natural antioxidants.     

Mineral profile in globe artichoke as affected by genotype, head part and environment

BACKGROUND: The globe artichoke is an important vegetable, widely consumed in the Mediterranean Basin, and is spreading also to other parts of the world. The mineral profile of globe artichoke has been very little investigated. The purpose of this work was to evaluate the content of some essential macrominerals (Na, K, Ca, Mg) and microminerals (Fe, Cu, Mn, Zn) in nine genotypes of globe artichoke in relation to different head parts (bracts and receptacle), locations and seasons. RESULTS: The mineral profile was significantly affected by genotype, head fraction, location and season. Great variation was found among studied genotypes. ‘Blanc Hyerois’, Harmony F1', ‘Madrigal F1’ and ‘Violetto di Provenza’ showed high levels of both macro‐ and micromineral content. In particular, these, as well as other genotypes, had a higher content in the receptacle (edible part) than in the bracts. The globe artichoke had a high level of K and mainly, compared to some vegetables, low Na/K ratio, which is important in preventing hypertension and cardiovascular diseases. CONCLUSIONS: The results obtained partially improve the lack of data in the literature and this knowledge could be used to develop different crop managements and/or breeding programmes to improve the mineral composition, and thereby enhance human nutrition and health. Copyright © 2010 Society of Chemical Industry     

Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori)

The analysis of polyphenols of leaves and different parts (outer, intermediate and inner bracts, and receptacle) of heads in five globe artichoke cultivars of Campania region (Italy) and one accession of cultivated cardoon was performed. Data obtained suggest that the edible parts (receptacles with inner and intermediate bracts) of these cultivars of artichoke could represent a good source of health-promoting polyphenols and therefore encourage a nutriceutical use of this species, as an alternative to the more traditional phytopharmaceutical applications of leaf extracts. Moreover, it was demonstrated that single polyphenols accumulate preferentially in specific parts of the heads and in specific genotypes.     

Simultaneous quantification of caffeoyl esters and flavonoids in wild and cultivated cardoon leaves

Cynara cardunculus is a diploid (2n = 2x = 34) species, native to the Mediterranean basin, which belongs to the family of Asteraceae. It includes globe artichoke, cultivated cardoon, as well as their progenitor wild cardoon. The species is a source of biophenols and its leaf extracts have been widely used in herbal medicine as hepatoprotectors and choleretics since ancient times. Globe artichoke leaves have been found to be rich in compounds originating from the metabolism of phenylpropanoids however, to our knowledge, the leaf polyphenolic composition of the two other forms within the species, cultivated and wild cardoon, have not yet been properly investigated. Two main classes of polyphenols have been detected by HPLC/DAD and HPLC/MS analyses: caffeoyl esters and flavonoids. The compounds which are the result of esterification of caffeoylquinic acid moiety with succinic acid, previously detected in other members of the Asteraceae family, were detected in cardoon leaves for the first time.     

Polyphenol compounds in artichoke plant tissues and varieties

Polyphenol compounds, particularly caffeoylquinic acids and flavonoids, were measured in different tissues and developmental stages of 6 artichoke varietal types diffused in the Mediterranean region. Flower heads were subdivided into external, intermediate, internal bracts, and receptacle, while leaves were collected at the vegetative and productive stages. The main polyphenols detected were chlorogenic acid, cynarin, luteolin 7-O-rutinoside, and luteolin 7-O-glucoside. "Violet de Provence" artichoke proved to retain the highest content of total phenols. Single polyphenols accumulated preferentially in specific parts of capitula. In leaves, most polyphenols were detected in the productive stage of the plant. Altogether, results provide useful indications for the promotion of artichoke as nutraceutical food and for the extraction of health-promoting substances in particular tissues/stages of the artichoke plant. PRACTICAL APPLICATION: We describe the content of phenolic compounds in various artichoke tissues, developmental stages, and varieties. Results indicate that artichoke leaves represent an important source of these health-promoting compounds, also useful for phytopharmaceutical applications. A wider utilization of specific artichoke types should be strongly encouraged not only as a food for the fresh market, as they are now used, but also for the pharmaceutical industry, since the content of phenolic compounds is abundant both in the heads and in the leaves.     

Globe artichoke: A functional food and source of nutraceutical ingredients

Globe artichoke (Cynara cardunculus L. subsp. scolymus (L.) Hayek, (formerly Cynara scolymus L.) represents an important component of the Mediterranean diet, and is a rich source of bioactive phenolic compounds, and also inulin, fibre and minerals. In addition, artichoke leaf extracts have long been used in folk medicine, particularly for liver complaints. These therapeutic properties have been often been ascribed to the cynarin (1,3-O-dicaffeoylquinic acid) content of these extracts. In various pharmacological test systems, artichoke leaf extracts have exhibited hepatoprotective, anticarcinogenic, antioxidative, antibacterial, anti-HIV, bile-expelling, and urinative activities as well as the ability to inhibit cholesterol biosynthesis and LDL oxidation. These broad therapeutic indications cannot be ascribed to a single, but to several active compounds that together generate additive or synergistic pharmacologic effects; these include mono- and dicaffeoylquinic acids, and flavonoids such as luteolin and its 7-O-glucoside. Artichoke by-products such as leaves, external bracts and stems that are produced by the artichoke processing industry, represent a huge amount of discarded material (about 80–85% of the total biomass of the plant), which could be used as a source of inulin but also of phenolics, and should be considered as a raw material for the production of food additives and nutraceuticals.     

Screening quality and browning susceptibility of five artichoke cultivars for fresh‐cut processing

BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time‐consuming trimming operations. Fresh‐cut processing would therefore add convenience to its consumption, even though the severity of post‐cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh‐cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post‐cutting performance during storage at 5 °C and 20 °C. RESULTS: C3 showed the highest phenol content (3.4 g GA kg^?1) and antioxidant activity (24.5 mmol L^?1 kg^?1), but the worst quality in terms of appearance and colour changes, also due to its high PPO activity (62.2 U g^?1). Catanese showed the highest vitamin C content (117.7 mg kg^?1), the lowest phenol content (1.8 g GA kg^?1), and the best post‐cutting quality. Tema, Violetto Foggiano and Violetto Sardo showed an intermediate phenol content, the latter showing the lowest appearance score after C3. CONCLUSION: These results confirmed the role of phenols in browning processes of fresh‐cut artichokes, giving the first available information on artichoke cultivar suitability to be processed as a fresh‐cut product. Copyright © 2009 Society of Chemical Industry     

Choice of time of harvest influences the polyphenol profile of globe artichoke

The quantity and composition of polyphenols in plant tissue were determined by a combination of genotype, growing environment and post-harvest processing procedures. To establish the influence of solar radiation and air temperature on the polyphenol content of globe artichoke, field-grown plants of the re-flowering cultivar ‘Violetto di Sicilia’ were successively harvested once a month over the period November through April. The polyphenol profile of the various parts of the plant was responsive to harvest time, both quantitatively and qualitatively. The combination of low air temperature and solar radiation level experienced during February in particular enhanced the total polyphenol content in the leaves, floral stem and bracts (reaching, respectively, 12.44, 18.10 and 15.38 g kg^?1 dry matter). However, the polyphenol content of the receptacle was more strongly influenced by the level of solar radiation, and reached 9.46 g kg^?1 dry matter during April. Qualitative differences were also documented with respect to the identity of the predominant individual polyphenol compounds present. The growing environment represented by the combination of air temperature and solar radiation was a major determinant of the polyphenol content of the globe artichoke plant.     

Infusion,decoction and hydroalcoholic extracts of leaves from artichoke (Cynara cardunculus L. subsp. cardunculus) are effective scavengers of physiologically relevant ROS and RNS

The globe artichoke (Cynara cardunculus L. subsp. cardunculus) is a perennial plant cultivated in the Mediterranean region and Americas for its edible young flower heads and as an interesting source of bioactive compounds. The present study was undertaken to evaluate scavenging capacity against the most physiologically relevant reactive oxygen species (ROS) and reactive nitrogen species (RNS) of three different extracts from artichoke leaves (infusion, decoction and hydroalcoholic) using different solvents, commonly accepted for human consumption (water and a mixture of ethanol/water). Additionally, the phenolic compounds in each extract were identified and quantified by high performance liquid chromatography coupled to diode array and mass spectrometer detectors (HPLC–DAD–MS/MS). Chlorogenic acid was the major phenolic compound identified in all extracts, followed by 1,3-dicaffeoylquinic acid (cynarin), luteolin-7-rutinoside and the infusion extract presented the highest phenolic content (108 mg/g extract, dry basis). In general, the extracts of artichoke leaves presented a remarkable capacity to scavenge ROS and RNS with IC₅₀ values in a low μg/mL range (3.4–43 μg/mL). These findings suggest that artichoke could be a potential source of natural antioxidants and has an undeniable nutraceutical value.     

福建省4 个果梅主栽品种果实营养品质、香气成分分析与评价

以福建省4 个果梅主栽品种青竹梅、龙眼梅、杭梅和白粉梅为试材,分析测定果实的主要性状和营养成分,包括单果质量、果实大小、VC、总酚、类黄酮、可溶性糖、有机酸、香气组分以及矿质元素含量。结果表明,4 个果梅品种VC、总酚、类黄酮、可溶性糖、有机酸、香气组分以及矿质元素含量存在显著差异。果梅主要可溶性糖为蔗糖,其次为葡萄糖和果糖;主要有机酸为柠檬酸,其次为苹果酸、琥珀酸、乙酸和奎宁酸;4 个果梅品种果实共检测出110 种挥发性物质,包括30 种酯类、26 种醇类、17 种醛类、15 种酮类、7 种酸类以及15 种其他类,其中有26 种物质为4 个品种共有成分,2-己烯醛、己醛、己醇和反式-罗勒烯醇可能是果梅特征香气的重要物质;4 个果梅品种含有较高的K、Ca和Se含量。通过主成分分析提取,得出综合得分品种最高为青竹梅,青竹梅果实挥发性物质相对总含量高于其他3 个品种且综合品质最佳,适宜作为选育果梅良种的育种材料。本研究结果为明确果梅营养价值评价及其在良种选育、生产加工中的合理利用提供理论依据。     

In Vivo Genotoxicity Evaluation of an Artichoke (Cynara scolymus L.) Aqueous Extract

The Cynara scolymus (artichoke) is widely consumed as tea or food and shows important therapeutic properties. However, few studies have assessed the possible toxic effects of artichoke extracts. This study evaluates genotoxic and mutagenic activities of artichoke leaf aqueous extract in mice using the comet assay and the micronucleus test. Leaf extracts were given by gavage (500 mg/kg, 1000 mg/kg, and 2000 mg/kg) for 3 consecutive days. Extract composition was investigated using phytochemical screening and high‐performance liquid chromatography (HPLC). In addition, antioxidant capacity was analyzed through the diphenyl‐picrylhydrazyl (DPPH) and xanthine oxidase assay. Phytochemical screening detected the presence of phenolic compounds, flavonoids, and saponins. HPLC analyses indicated the presence of chlorogenic acid, caffeic acid, isoquercetrin, and rutin. Extracts showed a dose‐dependent free radical scavenging effect of DPPH and an inhibitory effect of xanthine oxidase. The genotoxic results showed that leaf extracts did not increase micronuclei in peripheral blood cells. Compared to the control group, a significant increase in comet assay values was observed only in bone marrow of group treated with 2000 mg/kg, the highest dose tested, indicating that artichoke tea should be consumed with moderation. Practical Application: This is the first report of in vivo mutagenic and genotoxic evaluation with C. scolymus. The present study revealed leaf aqueous extract from artichoke shows lack of mutagenicity in vivo, and low genotoxicity and antioxidant activity; indicating that artichoke tea should be consumed with moderation.     

百香果果汁营养特性分析与评价

本研究分析了我国百香果主栽品种的果汁营养成分,采用固相微萃取结合气相色谱-质谱联用法（HS-SPME -GC-MS）分析其香气成分,并利用主成分因子分析（principal component analysis,PCA）对四个鲜食百香果品种的营养品质特性进行综合评价。结果表明,四种百香果果汁的营养成分存在明显差异,黄果品种‘大黄金’和‘芭乐黄金果’的可溶性糖、糖酸比、维生素C、矿物质元素及氨基酸含量等明显高于紫红果品种‘台农一号’和‘满天星’。百香果果汁中氨基酸总量为1113.2～1238.9 mg/100 g,其中谷氨酸含量最大（204.00～256.00 mg/100 g）,占总氨基酸比例为19.93%,天门冬氨酸次之,蛋氨酸（0.53%）和胱氨酸（0.26%）的含量最低。鉴定出四种百香果果汁中含有153种香气成分,其中四个品种共有成分为23种物质;香气物质中以酯类为主（80.02%）、醇类、萜烯类和酮类次之,醛类、酸类、烷类等含量较低,其中酯类以己酸乙酯、丁酸乙酯、己基丁酸酯和己酸己酯等为主。以所测17个指标作变量进行主成分因子分析,结果显示,‘大黄金’作为鲜食百香果综合内在品质得分最高,其他依次为‘芭乐黄金果’、‘满天星’和‘台农一号’。本研究为百香果育种与加工提供了理论指导。     

Comparison of phenolic compound contents and antioxidant capacities of loquat (Eriobotrya japonica Lindl.) fruits

The characteristics, phenolic compound contants, and antioxidant capacities of 6 cultivars of loquat fruit grown in China were evaluated. HPLC was used to identify and quantify phenolics. Chlorogenic acid, neochlorogenic acid, 4-O-caffeoylquinic acid, protocatechuic acid, 4-hydroxybenzoic acid, caffeic acid, ferulic acid, ellagic acid, and o-coumaric acid were the main phenolic compounds of mature loquat fruits. Contents of chlorogenic acid, neochlorogenic acid, 4-hydroxybenzoic acid, protocatechuic acid, and o-coumaric acid were all significantly correlated with antioxidant capacities determined using DPPH, ABTS radical scavenging activity, and ferric reducing/antioxidant power assays. The ‘Taxiahong’ cultivar contained the highest amounts of total phenolics and flavonoids and the highest antioxidant capacity, while ‘Taipingbai’ showed the lowest. The high level of phenolic compounds and antioxidant capacities of some cultivars indicates that these cultivars can be sources of bioactive compounds that are relevant to human health.     

Commercial quality, major bioactive compound content and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits

BACKGROUND: Modern consumers are increasingly interested in their personal health and expect the food they purchase to be tasty and attractive while being safe and healthful. The aim of this study was to determine the commercial quality, characterise the antioxidant capacity and quantify the major bioactive compounds of 12 cultivars of loquat fruits in order to establish a database for utilising these germplasm resources. RESULTS: Of the 12 cultivars, ‘Guanyu’ produced the biggest fruits, while ‘Tianzhong’ and ‘Bingtangzhong’ had the highest soluble solids content but the lowest titratable acidity. ‘Taipinghong’ was reddest in colour. Sucrose, fructose, glucose and sorbitol were the major sugars in loquat fruits, with the highest total sugar content being observed in ‘Bingtangzhong’ and ‘Tianzhong’. Phenolics and flavonoids were the main bioactive compounds and were abundant in ‘Tianzhong’ and ‘Zhaozhong’. ‘Taipinghong’ had the highest total carotenoid content, while ‘Qingzhong’ had the highest vitamin C content. ‘Tianzhong’, ‘Bingtangzhong’ and ‘Ninghaibai’ showed higher antioxidant activity than the other cultivars, as measured by assays of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiozoline‐6‐sulfonic acid) (ABTS) scavenging and ferric‐reducing/antioxidant power (FRAP). CONCLUSION: Commercial fruit quality, major bioactive compound content and antioxidant capacity varied greatly among the 12 cultivars. ‘Bingtangzhong’ and ‘Tianzhong’ were the highest‐ranking cultivars based on their good commercial quality and high nutritional value. The loquat fruits with higher total phenolic and flavonoid contents also had clearly higher antioxidant capacities. Copyright © 2011 Society of Chemical Industry     

Characterization of Violetto di Toscana,a typical Italian variety of artichoke (Cynara scolymus L.)

This work regards the characterization of the phenolic compounds and the mineral composition of the variety Violetto di Toscana, which is typically cultivated in Tuscany for the flavour of its edible part. All the results achieved are compared with those of var. Terom, which is widely used in Italy. A systematic study was performed on the different plant parts: the edible head and leaves, outer bracts and stems. The data for the whole plant showed that the polyphenol content of var. Violetto exceeds that of var. Terom by about 25%, so this variety could be regarded as a functional food and also as an interesting source of antioxidant phenolic compounds. A decoction of bracts and leaves was also carried out in order to evaluate the amount of polyphenols which may be extracted by a simple hot water extraction.     

Amount of characteristic compounds in 15 cultivars of onion (Allium cepa L.) in controlled field trials

BACKGROUND: In order to develop the production of sweet onions (Allium cepa L.) and onions with a high content of flavonols and fibre in Norway, it was necessary to evaluate available cultivars with respect to their content of selected chemical compounds. A field trial with 15 different cultivars was conducted at Landvik in southern Norway. Compounds that reflect onion pungency and sweetness (pyruvate, sugars) and parameters known to have a beneficial impact on health (fructo‐oligosaccharides (FOS), flavonols, antioxidant capacity) were analysed. RESULTS: The sweetest onions with respect to low content of pyruvate and high amount of fructose and glucose ranged in pyruvate content from 2.7 to 3.6 µmol mL^?1. These cultivars were juicy and contained low amounts of FOS and total flavonols. The most pungent onions contained the highest amounts of FOS among the cultivars: 4.53, 3.80 and 5.81 g per 100 g fresh weight (FW) respectively. They also had a high content of flavonols (86.6, 159.2 and 97.6 mg per 100 g FW) and high dry weight content (14.6, 13.5 and 15.6 g per 100 g). CONCLUSION: The sweetest onion cultivars were found to be ‘NUN 9746’, ‘Musica’, ‘Domenica Supersweet’, ‘Colossus’ and ‘Cronus’. The most pungent cultivars were ‘Powell Brown’ and ‘Tilbury’, which also contained the highest amounts of flavonols and gave the highest Trolox equivalent antioxidant capacity (TEAC) values among the 15 cultivars. Copyright © 2007 Society of Chemical Industry     

4种乌龙茶树鲜叶适制绿茶、黄茶、白茶、红茶可行性研究

选用‘毛蟹’、‘丹桂’、‘九龙袍’、‘矮脚乌龙’4个乌龙茶树品种新梢为原料,分别蒸青固样并加工成绿茶、黄茶、白茶、红茶。所制茶样通过感官审评和生化成分分析,分析其茶类适制性。结果表明:用‘毛蟹’试制的绿茶,其氨基酸含量在4个品种中最高,为2.02%,酯型儿茶素含量为10.27%,仅低于九龙袍;用‘毛蟹’试制的黄茶,其水浸出物含量、氨基酸含量和咖啡碱含量分别为40.91%、2.13%、3.96%,均高于其它3个品种;用‘毛蟹’试制的白茶,其水浸出物含量在4个品种中最高,为44.32%,茶多酚含量为24.28%,仅低于矮脚乌龙;用‘矮脚乌龙’试制的红茶,其水浸出物含量、茶多酚含量、儿茶素总量和茶黄素含量均为4个品种中最高,分别为40.17%、23.34%、3.18%、0.42%。感官审评结果表明,‘毛蟹’制绿茶、黄茶和白茶品质均优,‘矮脚乌龙’制红茶品质优,‘丹桂’制白茶品质较优。综上,‘毛蟹’品种茶类适制性强,适制绿茶、黄茶和白茶,‘矮脚乌龙’适制红茶,‘丹桂’适制白茶。     

基于主要功能成分的6 个品种枇杷叶分析评价

以6 个品种的枇杷叶为研究对象,在树冠外围选取同时期发芽生长的枝条,自顶端向下分别采集第1、3、5、7、9叶位的叶片,检测12 种功能成分含量。结果表明,12 种成分在每个品种不同叶位枇杷叶中的含量不同,不同成分在6 个品种不同叶位枇杷叶间含量变化趋势存在差异。新绿原酸和绿原酸含量在6 个品种枇杷叶中随叶位的增加呈快速下降趋势,而科罗索酸含量呈明显上升趋势;总酚、黄酮和总三萜酸含量在‘大五星’、‘马克’、‘佳伶’3 个品种枇杷叶中随叶位的增加而上升,而在另3 个品种中变化不明显。在‘大五星’枇杷叶中,总酚、黄酮、总三萜酸、熊果酸、齐墩果酸、儿茶素、新绿原酸和异槲皮苷8 种成分含量的均值都显著高于其他5 个品种,综合评价得分最高。     

Ochratoxin A production by Aspergillus carbonarius on some grape varieties grown in Italy

Fungi responsible for the presence of Ochratoxin A (OTA) in grapes have been identified as belonging to the black aspergilli, Aspergillus section Nigri, among which Aspergillus carbonarius is the main producer. Despite the widespread occurrence of OTA in various types of wine, there is no specific information on the ability of black aspergilli to infect berries and to produce OTA in different grape varieties. The aim of this study was to investigate the susceptibility to A carbonarius of twelve grape varieties representative of a wide range of characteristics, including geographical distribution. In all the conditions of berry status (intact and damaged) and temperature (20 and 25 °C) tested, the incidence of colonised berries and their OTA contents were always low in ‘Bianco d'Alessano’, ‘Pampanuto’ and ‘Uva di Troia’. In contrast, ‘Cabernet Sauvignon’, ‘Trebbiano’ and ‘Verdeca’ showed high fungal incidence and OTA content. The information gathered is relevant for defining risk factors for OTA presence in grapes, even if these data need to be confirmed by observations in vineyards. Copyright © 2004 Society of Chemical Industry     

Antioxidant activities of aqueous extracts from three cultivars of guava leaf

In order to obtain basic data required for utilization of guava leaf as a functional substance, the antioxidant activities of aqueous extracts from 3 cultivars of guava leaf (‘Apple color’, ‘Ruby’, and ‘Safeda’) were examined. The total phenolic contents of the aqueous extracts ranged from 257.38 to 293.25 mg/g gallic acid equivalents. DPPH, ABTS, reducing power, ferric reducing antioxidant power (FRAP), ferric thiocyanate (FTC), and malondialdehyde (MDA) assays indicated that the aqueous extract of the ‘Ruby’ cultivar was the most potent radicalscavenger and reducing agent compared to the other 2 cultivars. Therefore, this study verified that aqueous extract from the ‘Ruby’ cultivar possessed strong antioxidant activity that correlated to its high level of phenolics, particularly gallic acid. In conclusion, the aqueous extract of the ‘Ruby’ cultivar of guava leaf may be utilized as an effective source of functional food materials, including natural antioxidants.