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Título

The effect of storage temperatures on vitamin C and phenolics content of artichoke (Cynara scolymus L.) heads

AutorGil-Izquierdo, Ángel ; Conesa, María Ángeles ; Ferreres, Federico ; Gil Muñoz, M.ª Isabel
Palabras claveArtichoke
Vitamin C
Phenolics
Antioxidants
Storage
Hydroxycinnamate
Fecha de publicaciónsep-2001
EditorElsevier
CitaciónInnovative Food Science and Emerging Technologies 2(3): 199-202 (2001)
ResumenThe effect of temperatures (0, 2, 5, 7 and 10°C) for 14 days of storage on antioxidant constituents such as vitamin C and phenolic compounds of artichoke c.v. ‘Blanca de Tudela’ was studied. Three groups of phenolics were identified and quantified as: chlorogenic acid; 1,5-dicaffeoylquinic acid (1,5 di-CQA)+3,5-dicaffeoylquinic acid (3,5 di-CQA); and 1,4-dicaffeoylquinic acid (1,4-di-CQA)+4,5-dicaffeoylquinic acid (4,5 di-CQA). The content of vitamin C was higher in the internal bracts compared with the external ones (144 and 193 mg kg−1 fresh wt., respectively) and decreased after 14 days of storage under the assayed temperatures. Each individual group of phenolics was 10-fold higher in the internal bracts than in the external ones. At harvest, total phenolics (618 mg kg−1), chlorogenic acid (143 mg kg−1) and 1,4 di-CQA+4,5 di-CQA (207 mg kg−1), increased in internal bracts after storage, particularly at 2, 5 and 7°C. On the other hand, 1,5-di-CQA+3,5-di-CQA decreased from 260 to 150 mg kg−1 after storage. Consumption of the edible artichoke fraction could be an important source of natural antioxidants and provide significant nutritional value to the diet.
Descripción4 pages, 3 figures.
Versión del editorhttp://dx.doi.org/10.1016/S1466-8564(01)00018-2
URIhttp://hdl.handle.net/10261/18161
DOI10.1016/S1466-8564(01)00018-2
ISSN1466-8564
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