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Chemical composition of cynara cardunculus L. var. altilis heads: the impact of harvesting time

2020Journal article Open access
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dc.contributor.authorMandim, Filipa
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorFernandes, Ângela
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T16:30:43Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T16:30:43Z
dc.date.issued2020
dc.description.abstractCardoon is a multi-purpose crop with several industrial applications, while the heads (capitula) are edible and commonly used in various dishes of the Mediterranean diet. Several reports in the literature study the chemical composition of the various plants parts (leaves, flower stalks, bracts, seeds) aiming to industrial applications of crop bio-waste, whereas for the heads, most of the studies are limited to the chemical composition and bioactive properties at the edible stage. In the present study, cardoon heads were collected at six different maturation stages and their chemical composition was evaluated in order to determine the effect of harvesting stage and examine the potential of alternative uses in the food and nutraceutical industries. Lipidic fraction and the content in fatty acids, tocopherols, organic acids, and free sugars were determined. Lipidic content decreases with the maturation process, while 22 fatty acids were detected in total, with palmitic, oleic, and linoleic acids being those with the highest abundance depending on harvesting time. In particular, immature heads have a higher abundance in saturated fatty acids (SFA), whereas the samples of mature heads were the richest in monounsaturated fatty acids (MUFA). The a-tocopherol was the only isoform detected being present in higher amounts in sample Car B (619 μ g/100 g dw). Oxalic, quinic, malic, citric and fumaric acids were the detected organic acids, and the higher content was observed in sample Car E (15.7 g/100 g dw). The detected sugars were fructose, glucose, sucrose, trehalose and raffinose, while the highest content (7.4 g/100 g dw) was recorded in sample Car C. In conclusion, the maturation stage of cardoon heads influences their chemical composition and harvesting time could be a useful means to increase the quality and the added value of the final product by introducing this material in the food and nutraceutical industries.en_EN
dc.description.sponsorshipThis work was financially support by national funds FCT/MCTES to CIMO (UIDB/00690/2020). We also thank the FCT for the PhD grant (SFRH/BD/146614/2019) of F. Mandim. The authors are also grateful to the financial support though the TRANSCoLAB (0612_TRANS_CO_LAB_2_P).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMandim, Filipa; Petropoulos, Spyridon A.; Fernandes, Ângela; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Barros, Lillian (2020). Chemical composition of cynara cardunculus L. var. altilis heads: The impact of harvesting time. Agronomy. ISSN 2073-4395. 10:8, p. 1-15en_EN
dc.identifier.doi10.3390/agronomy10081088en_EN
dc.identifier.urihttp://hdl.handle.net/10198/23395
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationMountain Research Center
dc.subjectCardoonen_EN
dc.subjectChemical compositionen_EN
dc.subjectCynara cardunculus L.en_EN
dc.subjectFatty acidsen_EN
dc.subjectFree sugarsen_EN
dc.subjectOrganic acidsen_EN
dc.subjectSeasonal variationen_EN
dc.titleChemical composition of cynara cardunculus L. var. altilis heads: the impact of harvesting timeen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMandim
person.familyNameFernandes
person.familyNameFerreira
person.familyNameBarros
person.givenNameFilipa
person.givenNameÂngela
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-idF318-9049-EB99
person.identifier.ciencia-id2015-0434-AE7C
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0002-0157-9873
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationbcc274d4-7e6c-46a8-8e49-2752f9dbfbcd
relation.isAuthorOfPublication6233e657-3885-40a3-885e-0d51cf4dbaad
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relation.isAuthorOfPublication.latestForDiscoverybd0d1537-2e03-41fb-b27a-140af9c35db8
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