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J Agric Food Chem. 2013 Aug 21;61(33):7960-8. doi: 10.1021/jf401468s. Epub 2013 Aug 12.

Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method.

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1
Department of Agricultural and Food Science, University of Naples Federico II, Naples, Italy.

Abstract

In this paper artichoke phenolic pattern was characterized using an Orbitrap Exactive Mass Spectrometer at high mass accuracy and conventional HPLC MS/MS. Twenty four phenolic acids and 40 flavonoids were identified, many of them not previously reported in artichoke. Variations in phenolic compounds were investigated in relation to mycorrhization: results showed that inoculation with mycorrhizae greatly influences metabolite profile proving to be a good strategy to enhance the biosynthesis of secondary metabolites in this plant. This practice also caused a different distribution of the main phenolic compounds within head parts. Both steaming and microwaving cooking treatments caused an increase in antioxidant activity: the lower the initial concentration the higher the effect. A similar trend was observed looking at the phenolic compounds concentration: it increased because of cooking treatments the lower the initial content, the highest the increase. Steamed artichoke showed higher phenols content than microwaved ones.

PMID:
23865390
DOI:
10.1021/jf401468s
[Indexed for MEDLINE]

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