Phytochemical Compounds from the Crop Byproducts of Tunisian Globe Artichoke Cultivars |
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| Authors: | Sihem Dabbou Samia Dabbou Guido Flamini Gaetano Pandino Laura Gasco Ahmed Noureddine Helal |
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| Institution: | 1. Laboratory of Bioressources, Integrative Biology and Valorisation, Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia;2. Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Turin;3. Dentistry Faculty, University of Monastir, Monastir, Tunisia;4. Department of Pharmacy, University of Pisa, Pisa, Italy;5. Department of Agriculture, Food and Environment, University of Catania, Catania, Italy;6. Institute of Science of Food Production, National Research Council, Grugliasco, Turin |
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| Abstract: | The phytochemical composition in two Tunisian globe artichoke cultivars (bracts, leaves, and floral stems) was evaluated in the plant byproducts. The results indicated that the bracts contain the highest levels of total phenols, o‐diphenols, and flavonoids, whereas tannins seem to be more abundant in the leaves. Bracts from the ‘Violet d'Hyères’ cultivar possessed more total phenols (160.8 mg/g DW), flavonoids (64.9 mg/g DW), and anthocyanins (15.3 μg/g DW) than the ‘Blanc d'Oran’ bracts (134.5 mg/g DW, 51.2 mg/g DW, and 8.3 μg/g DW, resp.). Sixty‐four volatile compounds were identified in the headspace of globe artichoke material, particularly in the bracts. The volatile profile showed that sesquiterpene hydrocarbons and non‐terpene derivatives were the main volatiles emitted by the bracts in both cultivars. These results suggest that globe artichoke byproducts might represent a potential source of natural compounds, which could be used as nutraceuticals or as ingredients in the design of functional foods. |
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| Keywords: | Globe artichoke Byproducts Pigments Phenols Volatile compounds Solidphase microextraction (SPME) |
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