Qualitative and healthy traits of different Italian typical artichoke genotypes

Abstract

Artichoke is one of the most important crop cultivated in the Mediterranean area and especially in Italy. Among all the different artichoke types available on the market, two typical genotypes grown in the Veneto basin in northern Italy, Violetto di S. Erasmo (VE) and Violetto di Chioggia (VC), both unknown from a nutritional point of view, were characterized. All the results obtained were compared with those of Violetto di Toscana (VT) that can be considered a standard for the oval purple type. Violetto di S. Erasmo (VE) and VC showed higher antioxidant capacity than VT. Chlorogenic acid content was very high, especially in VE and VC. Caffeic acid was also detected, whereas p-coumaric acid, ferulic acid, and gallic acid were not found. Moreover, Veneto genotypes showed a high ascorbic acid content leading us to consider them suitable also for the processing industry and a rather good source of functional compounds and healthy properties

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

“…According to Petropoulos et al [34] who studied the influence of the genotype on different parameters of cardoon heads, significant differences between the genotypes tested were also suggested. Previous studies identified sucrose [31,34,57] and glucose [58,59] as the most abundant sugars. These differences with the present work could be justified by the effect of factors such as the geographic location and growing conditions [58] or the stage of maturity of the analyzed samples [60], especially at early maturity stages where heads are edible and sweet in taste.…”

Biostimulant Effects of Seed-Applied Sedaxane Fungicide: Morphological and Physiological Changes in Maize Seedlings

“…D -(β)-glucose and D -(β)- fructose were quantified by a calibration method. Standards were dissolved in water and the calibration curves were generated with concentrations ranging from 100 mg L -1 to 1,000 mg L -1 ( Nicoletto et al, 2013 ).…”

Effect of Vegetative Propagation Materials on Globe Artichoke Production in Semi-Arid Developing Countries: Agronomic, Marketable and Qualitative Traits

“…This information can be linked to our experiment, where leaves of T1 and T2 plants were wider than T0, in fact, significant differences were observed in plant width during the vegetative phase. The values measured for antioxidant capacity were generally lower than those observed for other artichoke varieties, like "Violetto di Chioggia" and "Violetto di S. Erasmo" [2]; if we consider "Violetto di Toscana", instead "Violet d'Hyères", the total antioxidant capacity (TAC) values are on average 50% higher. This variability in the concentration of antioxidant compounds is mainly due to genetic aspects, agronomic practices, and environmental conditions [1,40].…”

“…The sucrose/glucose ratio ranges from 0.46 to 2.29 for the varieties Poivrade and Buette, respectively [47]. Other authors, instead, found lower sucrose/glucose ratios (0.07-0.1), respectively, for "Violetto di S. Erasmo" and "Violetto di Chioggia" [2]. The high concentration of glucose, compared to fructose and sucrose in leaf biomass, were significant.…”

“…scolymus (L.) Hegi) is one of the most important cultivated species in the Mediterranean Basin and is continuing to be planted and adapted in other parts of the world due to its health benefits [1,2]. In Tunisia, the cultivation of globe artichoke is mainly concentrated in the low Madjerda valley.…”