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Morphological and qualitative characterisation of globe artichoke head from new seed‐propagated cultivars
Author(s) -
Bonasia Anna,
Conversa Giulia,
Lazzizera Corrado,
Gambacorta Giuseppe,
Elia Antonio
Publication year - 2010
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4141
Subject(s) - cultivar , gallic acid , food science , yield (engineering) , horticulture , chemistry , phenol , raw material , dry matter , biology , botany , antioxidant , materials science , organic chemistry , metallurgy
BACKGROUND: Three new artichoke seed‐propagated hybrids (Tempo, Opal and Madrigal) were compared with two standard cultivated varietal types [Catanese and Violet du Provence (VP)] in terms of head morphology, processing performance, nutritional or technological qualitative traits, in order to define their best use. RESULTS: Compared to the other genotypes, Opal and Madrigal had more rounded, heavier, larger heads, higher processing yield (>400 g of heart kg −1 raw head) and lower total phenol (TP) content (2.4 g of gallic acid equivalents kg −1 FW). VP gave a higher processing yield than Catanese and showed the highest TP content (6.5 g kg −1 FW). Tempo hearts were more similar to those of VP in biometrical and chemical terms (P, Na, K, Ca); they had the highest dry matter content (163 g kg −1 FW) and the waste left after peeling had the highest TP content. CONCLUSIONS: Hybrid artichokes, especially Opal and Madrigal, appear more suitable for the processing industry and also for fresh‐cut production due to their highest processing yield and lowest total phenol content. Because of its high total phenol content, Tempo waste represents a possible source of natural antioxidant in the pharmaceutical field and in the food industry (as a food additive). Copyright © 2010 Society of Chemical Industry