Metabolite and mineral profiling of 'Violetto di Niscemi' and 'Spinoso di Menfi' globe artichokes by 1H-NMR and ICP-MS
| Autor: | Vito Pellizzeri, Giacomo Dugo, Andrea Salvo, Archimede Rotondo, Ambrogina Albergamo, Nicola Cicero, Daniel Giuseppe Bua, Antonella Maggio |
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| Rok vydání: | 2016 |
| Předmět: |
Metabolite
trace elements Plant Science Mineral composition Biology Plant foods 01 natural sciences Biochemistry Analytical Chemistry chemistry.chemical_compound Nutraceutical nutraceutical food Botany Food science macrominerals Inductively coupled plasma mass spectrometry Bract 010405 organic chemistry Cynara cardunculus L. subsp scolymus (L.) Hegi Organic Chemistry 0104 chemical sciences 010404 medicinal & biomolecular chemistry chemistry Polyphenol Proton NMR |
| DOI: | 10.6084/m9.figshare.4239131 |
| Popis: | Globe artichoke has been long considered a nutraceutical food for its valuable content of bioactive compounds. However, beside a well-known polyphenol profile, poor information is available about its metabolite and mineral composition. The aim of this study was to investigate edible parts of Sicilian artichokes, ‘Spinoso di Menfi’ and ‘Violetto di Niscemi’, by 1H NMR and ICP-MS for elucidating these compositional aspects. Although bracts and hearts of both artichokes shared a very similar metabolite pattern, ‘Spinoso di Menfi’ showed a higher number of metabolites, such as amino acids and polyphenols, than ‘Violetto di Niscemi’. ‘Spinoso di Menfi’ was also marked by higher levels of macro- and microelements when compared to ‘Violetto di Niscemi’. Also, artichoke heart demonstrated to accumulate higher mineral levels than bracts. 1H NMR and ICP-MS successfully profiled metabolites and metals in such plant food, partially covering the lack of literature data about ‘Spinoso di Menfi’ and ‘Violetto di Niscemi’ artichokes. |
| Databáze: | OpenAIRE |
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