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Nutritional value and bioactive compounds characterization of plant parts from cynara cardunculus L. (asteraceae) cultivated in central Greece

2018Journal article Open access
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dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorPereira, Carla
dc.contributor.authorTzortzakis, Nikolaos
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-31T15:23:05Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-31T15:23:05Z
dc.date.issued2018
dc.description.abstractIn the present study, the nutritional value of the edible parts (immature capitula) of cardoon plants was evaluated, while further analyses were carried out in order to assess antioxidant properties and phenolic compounds composition of the various plant parts and seed oils. Cardoon capitula (heads) were a rich source of carbohydrates, with the main detected free sugar being sucrose, as well as of macro- and micro-minerals (K, Ca, Mg, and Fe). Heads were also abundant in saturated fatty acids (palmitic, behenic, linoleic, stearic, caproic, and oleic acid), whereas seed oils in unsaturated fatty acids (linoleic, oleic, palmitic, and stearic acid). Total phenolic compounds (TPC) content and phenolics composition differed between the various plant parts, with heads and leaf blades having higher TPC than midribs and petioles. Moreover, heads and leaf midribs and petioles consisted mainly of phenolic acids (5-O-caffeoylquinic and 3,5-O-dicaffeoylquinic acid), with flavonoids being detected in lower amounts. In contrast, the composition of polyphenols in leaf blades consisted mostly of flavonoids (Luteolin-7-O-glucoside and luteolin-7-O-malonylhexoside), whereas phenolic acids were also detected in considerable amounts (5-O-feruloylquinic and 3-O-caffeoylquinic acid). Regarding antioxidant properties, leaf blades and seeds exhibited the highest potency for all the tested assays which could be partly attributed to the synergistic effects of the phenolic compounds present in each sample. In conclusion, cardoon plant parts may find various uses in the food and pharmaceutical industry, since they contain considerable amounts of bioactive molecules, while seed oils can be considered as alternative vegetable oils for human consumption.
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), to LB research contract and CP (SFRH/BPD/122650/2016) grant. This research article was funded by Cyprus University of Technology Open Access Author Fund. The authors are grateful to FEDER-Interreg España-Portugal Programme for financial support through the project 0377 _Iberphenol_6_E.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPetropoulos, Spyridon A.; Pereira, Carla; Tzortzakis, Nikolaos; Barros, Lillian; Ferreira, Isabel C.F.R. (2018). Nutritional value and bioactive compounds characterization of plant parts from cynara cardunculus L. (asteraceae) cultivated in central Greece. Frontiers in Plant Science. ISSN -. 9, p.en_EN
dc.identifier.doi10.3389/fpls.2018.00459en_EN
dc.identifier.urihttp://hdl.handle.net/10198/15356
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationFruit residues as alternative sources of red-violet-blue colouring agents for food industry application: from waste to foodstuff attractiveness optimized pathway
dc.subjectAntioxidant activityen_EN
dc.subjectCaffeoylquinic acidsen_EN
dc.subjectCardoonen_EN
dc.subjectFlavonoidsen_EN
dc.subjectNutritional valueen_EN
dc.subjectPhenolic compoundsen_EN
dc.subjectProximate analysisen_EN
dc.subjectSeed oilen_EN
dc.titleNutritional value and bioactive compounds characterization of plant parts from cynara cardunculus L. (asteraceae) cultivated in central Greeceen_EN
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.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F122650%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNamePereira
person.familyNameBarros
person.familyNameFerreira
person.givenNameCarla
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
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person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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