title: Phytochemical Compounds from the Crop Byproducts of Tunisian Globe Artichoke Cultivars.
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.
authors.affiliation: Laboratory of Bioressources, Integrative Biology and Valorisation, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Tahar Hadded, BP 74, 5000, Monastir, Tunisia.|Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini, 2, Grugliasco, IT-10095, Turin.
authors.forename: Sihem
authors.initials: S
authors.lastname: Dabbou
authors.affiliation: Laboratory of Bioressources, Integrative Biology and Valorisation, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Tahar Hadded, BP 74, 5000, Monastir, Tunisia.|Dentistry Faculty, University of Monastir, Avicenne Street, 5019, Monastir, Tunisia.
authors.forename: Samia
authors.initials: S
authors.lastname: Dabbou
authors.affiliation: Department of Pharmacy, University of Pisa, Via Bonanno 6, IT-56126, Pisa, Italy.
authors.forename: Guido
authors.initials: G
authors.lastname: Flamini
authors.affiliation: Department of Agriculture, Food and Environment, University of Catania, via Valdisavoia 5, IT-95123, Catania, Italy.
authors.forename: Gaetano
authors.initials: G
authors.lastname: Pandino
authors.affiliation: Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini, 2, Grugliasco, IT-10095, Turin.|Institute of Science of Food Production, National Research Council, Largo Paolo Braccini, 2, Grugliasco, IT-10095, Turin.
authors.forename: Laura
authors.initials: L
authors.lastname: Gasco
authors.affiliation: Laboratory of Bioressources, Integrative Biology and Valorisation, Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Tahar Hadded, BP 74, 5000, Monastir, Tunisia.
authors.forename: Ahmed Noureddine
authors.initials: AN
authors.lastname: Helal
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D005419:Flavonoids / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010636:Phenols / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D064209:Phytochemicals / Q000032:analysis* / Q000737:chemistry* / Q000378:metabolism; D018515:Plant Leaves / Q000737:chemistry / Q000378:metabolism; D018547:Plant Stems / Q000737:chemistry / Q000378:metabolism; D044945:Proanthocyanidins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D014416:Tunisia; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D003313:Zea mays / Q000737:chemistry* / Q000378:metabolism
chemical_list: D000872:Anthocyanins; D005419:Flavonoids; D010636:Phenols; D064209:Phytochemicals; D044945:Proanthocyanidins; D055549:Volatile Organic Compounds
keywords: Byproducts; Globe artichoke; Phenols; Pigments; Solidphase microextraction (SPME); Volatile compounds