The Influence of Flower Head Order and Gibberellic Acid Treatment on the Hydroxycinnamic Acid and Luteolin Derivatives Content in Globe Artichoke Cultivars

Foods

Joaquín Parra¹  Salvador Castillo²  Marina Giménez-Berenguer²  Pedro Javier Zapata²  María José Giménez²  María Emma García-Pastor² 

[1] Agricultural Experimental Station of Elche (EEA/STT), CV-855, Ctra. Dolores km. 1, 03290 Elche, Spain;Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain;

关键词: antioxidants;    bioactive compounds;    Cynara cardunculus;    flower head weight;    phenolic compounds;   

DOI  :  10.3390/foods10081813

来源: DOAJ

【 摘 要 】

Flower head orders and the use of GA₃ (gibberellic acid) treatment could be two influencing factors determining the bioactive compound levels in artichoke, but little to no information is available about their effects. In this study, we have therefore evaluated the influence of these factors on the hydroxycinnamic acid and luteolin derivative levels in three categories of artichoke: Seed-propagated open-pollinated cultivars; vegetatively propagated cultivars; and seed-propagated hybrids. The hydroxycinnamic acids and luteolin derivatives were quantified by RP-HPLC-DAD. The average flower head weight was the lowest in tertiary heads and GA₃-treated artichokes, followed by secondary and main heads. Moreover, the hydroxycinnamic acid and luteolin derivatives levels were significantly higher in tertiary heads than in secondary or main heads. In addition, the GA₃ treatment significantly reduced the hydroxycinnamic acid content and, in contrast, improved luteolin derivatives levels. These effects depended on the flower head order and cultivar. Knowledge of the effects of flower head order and GA₃ treatment is therefore key in order to achieve the greatest health-benefits from artichoke consumption.

【 授权许可】

Unknown