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Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds

2019Journal article Open access
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dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorPereira, Carla
dc.contributor.authorTzortzakis, Nikos
dc.contributor.authorVaz, Josiana A.
dc.contributor.authorSoković, Marina
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2019-04-30T11:03:41Z
dc.date.available2019-04-30T11:03:41Z
dc.date.issued2019
dc.description.abstractIn the present study, the nutritional value, bioactive properties, and chemical composition of various cardoon (Cynara cardunculus L.) genotypes cultivated in central Greece were investigated. The results demonstrated that Cynara seeds are a good source of fat and protein, while they also contain considerable amounts of K, Mg, and Fe and low amount of Na. Sucrose, oxalic acid, and α-tocopherol were the only free sugar, organic acid, and tocopherol isoform respectively, found among the studied genotypes. The most abundant fatty acids were linoleic, oleic and palmitic acid, while PUFA was the most abundant fatty acid class. All the tested seeds contained only two phenolic compounds, namely 5-O-caffeoylquinic acid and 3,5-O-caffeoylquinic acid, while significant antioxidant activities and cytotoxicity against tumor cell lines and antimicrobial effects were also observed. In conclusion, cardoon seed extracts could be exploited in the food and pharmaceutical industries as alternative sources of natural compounds with bioactive properties.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology ( FCT , Portugal) and FEDER under Programme PT2020 for financial support to CIMO ( UID/AGR/00690/2013 ), C. Pereira ( SFRH/BPD/122650/2016 ), A. Fernandes ( SFRH/BPD/114753/2016 ) grants and L. Barros contract. The authors are also grateful to the FEDER-Interreg España-Portugal programme for financial support through the project 0377_Iberphenol_6_E. The authors are grateful to the Ministry of Education, Science and Technological Development of the Republic of Serbia for Grant No. 173032 .pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPetropoulos, Spyridon Α.; Fernandes, Ângela; Pereira, Carla; Tzortzakis, Nikos; Vaz, Josiana; Soković, Marina; Barros, Lillian; Ferreira, Isabel C.F.R. (2019). Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. Seeds. Food Chemistry. ISSN 0308-8146. 289, p. 404-412pt_PT
dc.identifier.doi10.1016/j.foodchem.2019.03.066pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/19286
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
dc.relationBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial effectspt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectCardoonpt_PT
dc.subjectCynara cardunculus L.pt_PT
dc.subjectCytotoxicitypt_PT
dc.subjectGlobe artichokept_PT
dc.subjectNutritional valuept_PT
dc.subjectPhenolic compoundspt_PT
dc.titleBioactivities, chemical composition and nutritional value of Cynara cardunculus L. seedspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
oaire.awardTitleBioresidues of Agaricus bisporus Portobello as sustainable sources of vitamin D2: yield improvement by irradiation, refinement and stabilization to functionalize novel food formulations.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F114753%2F2016/PT
oaire.citation.endPage412pt_PT
oaire.citation.startPage404pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume289pt_PT
oaire.fundingStream5876
oaire.fundingStreamFARH
person.familyNameFernandes
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person.familyNameVaz
person.familyNameBarros
person.familyNameFerreira
person.givenNameÂngela
person.givenNameCarla
person.givenNameJosiana A.
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier1415151
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person.identifier.ciencia-id2015-0434-AE7C
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person.identifier.orcid0000-0002-6989-1169
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
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person.identifier.scopus-author-id55627876424
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person.identifier.scopus-author-id35236343600
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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