Dose-effect study on the antioxidant properties of leaves and outer bracts of extracts obtained from Violetto di Toscana artichoke

Coinu, R; Carta, Stefania; Urgeghe, Pietro Paolo; Mulinacci, Nádia; Pinelli, Patrizia; Franconi, Flavia; Romani, Annalisa

doi:10.1016/j.foodchem.2006.02.009

Cited by 34 publications

(20 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, according to Kollia et al, 8 the extraction method also has a significant impact on the antioxidant properties of artichoke leaf extracts, while the contribution of total phenolics content to antioxidant properties depends on the tested assay. Similar findings have been reported by Coinu et al, 7 Pistón et al, 11 and Vamanu et al, 41 who suggested that antioxidant potency depends on the extraction method and solvents and is not related to total phenolics or individual phenolic subclass content.…”

Section: Resultssupporting

confidence: 90%

“…2,3 Crop by-products represent about 80% of total biomass, they are also rich sources of phenolic compounds and are usually used as herbal medicines, either as infusions and herbal preparations or as ingredients in dietary supplements for hepatic and other diseases. [3][4][5] Leaves and stems of artichoke present significant antioxidant activity, [6][7][8] and for this purpose they are the main ingredients in many dietary supplements and drugs. In particular, leaves are the most common plant part used for therapeutic purposes, since they have numerous medicinal properties including antitumor, antioxidant, antibacterial, antifungal, and hepatoprotective effects and so forth, mostly attributed to their high content of phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

“…In particular, leaves are the most common plant part used for therapeutic purposes, since they have numerous medicinal properties including antitumor, antioxidant, antibacterial, antifungal, and hepatoprotective effects and so forth, mostly attributed to their high content of phenolic compounds. 7,9,10 Moreover, leaf extracts, infusions and decoctions have shown significant scavenging properties against reactive oxygen species.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

et al. 2017

View full text Add to dashboard Cite

Globe artichoke is an important vegetable in the Mediterranean diet. However, the marketable part of the plant constitutes a small portion of its total crop biomass and large amounts of waste are produced during its cultivation. In this study, the phenolic compound content and composition and the antioxidant activity of leaf parts [blades (SLB), petioles and midribs (SPM)] from various Greek artichoke genotypes were evaluated. The results showed significant variation in antioxidant activities and bioactive compound contents between the studied genotypes, with the leaf blades of most of the genotypes having a high content of flavonoids (mainly luteolin glycoside derivatives), which ranged between 49 and 78% of total phenolic compounds (TPC). In contrast, in petioles and midribs phenolic acids (mainly hydroxycinnamic acid derivatives) were the main phenolic compounds, ranging between 64 and 76% of TPC. The antioxidant activity of blades was significantly higher than that of petiole and midribs for all the genotypes and the tested assays. In conclusion, artichoke leaves (blades, petioles and midribs) of the studied genotypes showed different bioactive compound profiles and significant antioxidant properties, and could be further used in the food and nutraceuticals industries as a cheap source of phenolic compounds and antioxidants.

show abstract

Section: Resultssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Our study was meant to identify all possible phytoconstituents with the used experimental setup, and as a consequence 49 and 51 molecules were described in the aqueous and hydro-alcoholic artichoke extracts, respectively. Some of the newly identified compounds were confirmed by standards, while other compounds have already been reported by others [15][16][17][18][19][20][21][22][23][24][25][26].…”

Section: Introductionsupporting

confidence: 63%

Comparative Chemomapping of Phytoconstituents from Different Extracts of Globe Artichoke - Cynara Scolymus L.

et al. 2017

View full text Add to dashboard Cite

ABSTRACT. Artichoke (Cynara scolymus L.) is a well-known herb for its efficiency in the prevention/treatment of liver injuries, among other human chronic diseases. The aim of present study was to analyse the phytoconstituents content of aqueous and hydro-alcoholic extracts obtained from the leaves of artichoke. The chemomapping was carried out using UHPLC-ESI-MS. Several new and some known phytoconstituents were identified in the two type of extracts that have slightly different composition profiles. The newly found phytoconstituents in artichoke, plead for multiple health promoting effects that have presumably more stochastic than determinative features. Therefore, further experiments are needed using such extracts, and based on a system biology approach to clarify the complexity of beneficial effects of artichoke.

show abstract

“…Previous studies on artichokes reported the effect of storage temperature on vitamin C and phenol content in whole heads, 15 the characterisation of phenol components, 7,8,11,12 and antioxidant activity of phenolic fractions. 10,17,18 Objective of the present work was to investigate differences in the initial quality, in terms of physical and chemical attributes, and shelf life, of fresh-cut artichokes from five widely grown Italian cultivars, C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo, in order to gather valuable information on cultivar suitability to be processed as fresh-cut product. …”

Section: Introductionmentioning

confidence: 99%

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

et al. 2009

View full text Add to dashboard Cite

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.

show abstract

Dose-effect study on the antioxidant properties of leaves and outer bracts of extracts obtained from Violetto di Toscana artichoke

Cited by 34 publications

References 29 publications

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

Comparative Chemomapping of Phytoconstituents from Different Extracts of Globe Artichoke - Cynara Scolymus L.

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

Contact Info

Product

Resources

About