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Nutritional value and chemical composition of Greek artichoke genotypes

dc.creatorPetropoulos S.A., Pereira C., Ntatsi G., Danalatos N., Barros L., Ferreira I.C.F.R.en
dc.date.accessioned2023-01-31T09:50:00Z
dc.date.available2023-01-31T09:50:00Z
dc.date.issued2018
dc.identifier10.1016/j.foodchem.2017.01.159
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/11615/78176
dc.description.abstractThe nutritional value and chemical composition of various artichoke genotypes cultivated in Greece were evaluated. Significant differences were detected in water content, as well as in fat, ash, protein and carbohydrate content. Proteins and carbohydrates were detected in high amounts in all the genotypes. Antioxidant activity was also varied between the studied samples. Palmitic and linoleic acids were the most abundant fatty acids in artichoke heads, while stearic, oleic, alpha-linolenic, arachidic, behenic and lignoceric acids were detected in lesser amounts. 3,5-O-Dicaffeoylquinic acid and 5-O-caffeoylquinic acid were the main phenolic compounds. In conclusion, heads of artichoke genotypes cultivated in Greece showed a high nutritional value and antioxidant activity which signifies the importance of this vegetable for the Mediterranean diet, while the diversity in chemical composition between the studied samples should be further exploited for the selection of elite cultivars with specific end-uses of the final product. © 2017 Elsevier Ltden
dc.language.isoenen
dc.sourceFood Chemistryen
dc.source.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85011591041&doi=10.1016%2fj.foodchem.2017.01.159&partnerID=40&md5=4b4dab209d30289619894b026d584f6e
dc.subjectAntioxidantsen
dc.subjectCarbohydratesen
dc.subjectCultivationen
dc.subjectLinoleic aciden
dc.subjectNutritionen
dc.subjectPlants (botany)en
dc.subjectProteinsen
dc.subjectAnti-oxidant activitiesen
dc.subjectBioactive compoundsen
dc.subjectCynara cardunculusen
dc.subjectGlobe artichokeen
dc.subjectNutritional valueen
dc.subjectPalmitic aciden
dc.subject3,5 o dicaffeoylquinic aciden
dc.subjectarachidic aciden
dc.subjectbehenic aciden
dc.subjectcalciumen
dc.subjectcarbohydrateen
dc.subjectcuprous ionen
dc.subjectfaten
dc.subjectferrous ionen
dc.subjectlignoceric aciden
dc.subjectlinoleic aciden
dc.subjectmagnesiumen
dc.subjectmanganeseen
dc.subjectneochlorogenic aciden
dc.subjectoleic aciden
dc.subjectpalmitic aciden
dc.subjectproteinen
dc.subjectstearic aciden
dc.subjectunclassified drugen
dc.subjectzincen
dc.subjectantioxidant activityen
dc.subjectartichokeen
dc.subjectArticleen
dc.subjectashen
dc.subjectatomic absorption spectrometryen
dc.subjectcarbohydrate analysisen
dc.subjectcardoonen
dc.subjectchemical compositionen
dc.subjectcontrolled studyen
dc.subjectgenotypeen
dc.subjectGreeceen
dc.subjecthigh performance liquid chromatographyen
dc.subjectmacronutrienten
dc.subjectnutritional valueen
dc.subjectplant seeden
dc.subjectprotein contenten
dc.subjectwater contenten
dc.subjectElsevier Ltden
dc.titleNutritional value and chemical composition of Greek artichoke genotypesen
dc.typejournalArticleen


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