บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Antioxidant activity, phenolic compounds and chlorogenic acid content in artichoke (Cynara scolymus L.) heads.

Curadi M., Picciarelli P., Lorenzi R., Graifenberg A., Ceccarelli N.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.96

2004

บทคัดย่อ

Antioxidant activity, phenolic compounds and chlorogenic acid content in artichoke (Cynara scolymus L.) heads. Three early and two late artichoke (Cynara scolymus L.) varieties were examined and compared for their total phenolic compounds (TPC) and free radical scavenging activity.TPC was determined with Folin-Ciocalteu reagent in the methanol extracts of the edible parts of the main heads at harvest stage.Moreover the content of chlorogenic acid (CA), the major component of the polyphenolic fraction of artichoke, was determined by using an analytical method based o­n RP-HPLC purifications of the raw extracts an CA determination by means of GC/MS with CA methyl ester as internal standard.

The free radical scavenging activity of artichoke heads extracts was evaluated by DPPH radical method.The results show that the extracts of individualvarieties differ in their TPC and CA contents as well as free radical scavenging properties.The TPC content ranged from 7.31 mg mg-1

f..w. in the variety Terom to 13.05 mg mg-1 f.w. in the variety Grato 1.The CA content ranged from 1.003 to 2.464 mg mg-1 f.w. at maturity, and constantly decreased during the development of the head until harvest stage.No significant differences were observed between early and late varieties in TPC and CA content and free radical scavenging properties of raw extracts.No correlation was observed between TPC content and free radical scavenging capacity against DPPH.Boiling of the inner bracts of the heads, a common procedure in home cooking of artichoke, led to a loss of 44% of the CA content.