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Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applications

2018Journal article Open access
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dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorBarreira, João C.M.
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarracosa, Paulo
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2018-07-03T14:56:45Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2018-07-03T14:56:45Z
dc.date.issued2018
dc.description.abstractThis study was designed to characterize the phenolic profile and bioactivity of hydroalcoholic extracts from different cardoon (Cynara cardunculus L.) genotypes. The analytical work focussed on the inflorescence stigmas, owing to their application in cheese production. Nevertheless, other parts were concomitantly analysed aiming to define their possible use in related applications. Phenolic profiles obtained by LC-DAD-ESI/MSn showed significant differences among different cardoon genotypes, but apigenin and caffeoylquinic acid derivatives were generally the major molecules in all samples. Genotype influence has also been observed in relation to the antioxidant and antibacterial activities. Besides their strong antioxidant activity, the cardoon inflorescences showed satisfactory antibacterial activity, namely against Gram-positive strains, with particularly low MIC in Listeria monocytogenes. Overall, it was possible to identify the cardoon genotype (within the selected ones) providing the best standardized ingredient (stigma) with considerable added-value to be included in the process of cheese making.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationDias, Maria Inês; Barros, Lillian; Barreira, João C.M.; Alves, Maria José; Barracosa, Paulo; Ferreira, Isabel C.F.R. (2018). Phenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applications. Food Chemistry. ISSN 0308-8146. 268, p. 196-202en_EN
dc.identifier.doi10.1016/j.foodchem.2018.06.081en_EN
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/7114
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectAntibacterial activityen_EN
dc.subjectAntioxidant activityen_EN
dc.subjectCynara cardunculus L.en_EN
dc.subjectLC-DAD-ESI/MSnen_EN
dc.subjectPhenolic compositionen_EN
dc.titlePhenolic profile and bioactivity of cardoon (Cynara cardunculus L.) inflorescence parts: Selecting the best genotype for food applicationsen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F00690%2F2013/PT
oaire.fundingStream5876
person.familyNameDias
person.familyNameBarros
person.familyNameBarreira
person.familyNameAlves
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameJoão C.M.
person.givenNameMaria José
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridD-8269-2013
person.identifier.ridM-6624-2016
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id16400584800
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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