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.

Qualitative and healthy traits of different Italian typical artichoke genotypes

NICOLETTO, CARLO;SANTAGATA, SILVIA;SAMBO, PAOLO
2013

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.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11577/2519805
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