Cynara cardunculus L. is a diploid (2n = 34) outcrossing perennial species, native to the Mediterranean basin, comprising the globe artichoke, the cultivated cardoon, and the wild cardoon. These species have potential as biomass, sugar, and oilseed crops. This paper aimed to study the genetic variability for sugar production and sugar composition in the roots of different C. cardunculus L. genotypes, in order to select those suitable for this specific purpose in the Mediterranean environment.
At harvest the total biomass and root production, averaged for all genotypes, were 20.4 and 9.8 t DM/ha; they were influenced by genotype, with a CV of 37.4 and 38.5%, respectively. On average for all of the genotypes, the roots showed a total sugar content of 367 g DM/kg, with a CV of 17.1%; the main compound was inulin (85.0% of total sugars). The wild cardoon ‘SR1’ showed the highest total sugar content (470 g/kg DM). On average for all of the genotypes, the total sugar and inulin yields were 3.6 ± 0.20 and 3.0 ± 0.16 t/ha, respectively. It was possible to obtain total sugar yields higher than 4 t/ha in 6 genotypes (‘BH’, ‘VP’, ‘E438’, ‘L01’, ‘C2’, ‘P1’) of the 15 studied.
The addition of functional ingredients to breads could have effects on preventing cardiovascular diseases, cancers and inflammation. The incorporation of 0–5–10–15% of three populations of dried purslane flour on the rheological, sensorial and nutritional quality of fortified durum wheat breads were evaluated. The increase in dried purslane (up to 15%) caused an increase in the resistance to the mixture and a consequent reduction in its extensibility. The “panel test” gave a largely positive evaluation in 10% of enrichment. The fatty acids in breads resulted higher with the 5% substitution. Contrary to what has been imagined, the increase in percentage of substitution to 10 and 15% did not lead to an increase in linoleic (omega-3) and α-linolenic (omega-6) acid and probably the cause is in the cooking. The total phenols content and the antioxidant potential, evaluated by ferric reducing antioxidant potential (FRAP) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays of the enriched breads increased with the percentage of the dry purslane substitution. The enrichment of the durum wheat flour with 5% purslane resulted in a good compromise to obtain good rheological characteristics of loaves and breads with decreased omega-6/omega-3 ratio and good antioxidant properties.
Genetic diversity in 49 plants of 16 accessions representing one wild and two cultivated taxa of Cynara cardunculus L. (wild cardoon, cultivated cardoon and globe artichoke) was investigated using amplified fragment length polymorphic (AFLP) analysis. Four pairs of primers identified a total of 264 scorable loci, 196 of which were polymorphic. The number of markers scored per primer combination ranged from 41 to 107, with an average of 66 markers per primer combination. All the primer combinations detected polymorphism. The data were used for cluster analysis and AMOVA. The clusters obtained are in agreement with the current botanical classification and the differences among the taxa were substantial. The eco-geographical groups within wild cardoon are clearly separated in relative subclusters, and reflect the geography of the collection areas. The six clones of the four cultivated artichoke varieties were clearly separated into four subclusters, corresponding to the current classification which is based on morphological traits. The results obtained may have a direct and important bearing on plant genetic resource conservation and management and on breeding.
The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The present paper investigated the changes of major and minor components and oxidation indices of three monovarietal extra virgin olive oils after 18 months of storage at room temperature and in dark glass bottles conditions.After storage, the basic quality parameters such as free acidity, peroxide values, extinction coefficients, fatty acids composition, chlorophyll and carotenoid content, did not exceed the upper limits set by European Community Regulations for extra-virgin olive oils.Given the importance of the phenolic fraction, UHPLC-ESI-MS metodology was used. A decrease in 3,4-DHPEA-EDA (oleacin) and p-HPEA-EDA (oleochantal) was detected whereas, an increase of tyrosol and hydroxytyrosol was measured as a consequence of degradation of ligstroside and oleuropein derivatives. Based on the results it is possible to observe the high nutritional value of the studied oils even after 18 months of conservation.
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