Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing
BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2009-12, Vol.89 (15), p.2588-2594 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2594 |
|---|---|
| container_issue | 15 |
| container_start_page | 2588 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 89 |
| creator | Cabezas-Serrano, Ana B Amodio, Maria L Cornacchia, Rosaria Rinaldi, Raffaella Colelli, Giancarlo |
| description | BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh-cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post-cutting performance during storage at 5 °C and 20 °C.RESULTS: C3 showed the highest phenol content (3.4 g GA kg⁻¹) and antioxidant activity (24.5 mmol L⁻¹ kg⁻¹), but the worst quality in terms of appearance and colour changes, also due to its high PPO activity (62.2 U g⁻¹). Catanese showed the highest vitamin C content (117.7 mg kg⁻¹), the lowest phenol content (1.8 g GA kg⁻¹), and the best post-cutting quality. Tema, Violetto Foggiano and Violetto Sardo showed an intermediate phenol content, the latter showing the lowest appearance score after C3.CONCLUSION: These results confirmed the role of phenols in browning processes of fresh-cut artichokes, giving the first available information on artichoke cultivar suitability to be processed as a fresh-cut product. |
| doi_str_mv | 10.1002/jsfa.3759 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1671422374</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1896883901</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4219-30d79a7061a97ca29c9dff53e59b91505981add11db8492176e5d25873e2e90d3</originalsourceid><addsrcrecordid>eNp1kEFPGzEQha2qSE2hh_6CripVag8LYztex0dKSwDR9JCi9mbNem1wWNbB3oXm3-OwEYdKPVnyfO_Nm0fIewqHFIAdrZLDQy6FekUmFJQsASi8JpM8Y6WgU_aGvE1pBQBKVdWE1EsTre18d13cD9j6flNg1xR1DI_Pn2lIxq57X_vnWXCF8w-2wNh7cxNubWGGtvcPGFPhQixctOmmNENfrGMwNqXscUD2HLbJvtu9--Tq9Puvk7Py8uf8_OT4sjRTRlXJoZEKJVQUlTTIlFGNc4JboWpFBQg1o9g0lDb1bKoYlZUVDRMzyS2zChq-Tz6Pvnn1_WBTr-98Dt-22NkwJE0rme9nXE4z-vEfdBWG2OV0mjEmgTPFM_RlhEwMKUXr9Dr6O4wbTUFvy9bbsvW27Mx-2hliMti6iJ3x6UXAGM2LxSxzRyP36Fu7-b-hvlieHu-cy1HhU2__vigw3upKZkL_Xsz118WPhfz2Z6Hnmf8w8g6DxuuYU1wtGVAONN9VKcGfAJJCptE</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>222703293</pqid></control><display><type>article</type><title>Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing</title><source>Wiley Online Library - AutoHoldings Journals</source><creator>Cabezas-Serrano, Ana B ; Amodio, Maria L ; Cornacchia, Rosaria ; Rinaldi, Raffaella ; Colelli, Giancarlo</creator><creatorcontrib>Cabezas-Serrano, Ana B ; Amodio, Maria L ; Cornacchia, Rosaria ; Rinaldi, Raffaella ; Colelli, Giancarlo</creatorcontrib><description>BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh-cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post-cutting performance during storage at 5 °C and 20 °C.RESULTS: C3 showed the highest phenol content (3.4 g GA kg⁻¹) and antioxidant activity (24.5 mmol L⁻¹ kg⁻¹), but the worst quality in terms of appearance and colour changes, also due to its high PPO activity (62.2 U g⁻¹). Catanese showed the highest vitamin C content (117.7 mg kg⁻¹), the lowest phenol content (1.8 g GA kg⁻¹), and the best post-cutting quality. Tema, Violetto Foggiano and Violetto Sardo showed an intermediate phenol content, the latter showing the lowest appearance score after C3.CONCLUSION: These results confirmed the role of phenols in browning processes of fresh-cut artichokes, giving the first available information on artichoke cultivar suitability to be processed as a fresh-cut product.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.3759</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>antioxidant activity ; Antioxidants ; appearance (quality) ; Artichokes ; ascorbic acid ; Biological and medical sciences ; biological resistance ; Browning ; Chemical compounds ; cold storage ; Color ; Colour ; Cultivars ; Diet ; enzymatic browning ; Food industries ; Food science ; fresh-cut foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Genetic algorithms ; genotype ; phenol ; Phenols ; PPO activity ; screening ; Studies ; Trimming ; Vitamin C ; vitamin content</subject><ispartof>Journal of the science of food and agriculture, 2009-12, Vol.89 (15), p.2588-2594</ispartof><rights>Copyright © 2009 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright John Wiley and Sons, Limited Dec 2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4219-30d79a7061a97ca29c9dff53e59b91505981add11db8492176e5d25873e2e90d3</citedby><cites>FETCH-LOGICAL-c4219-30d79a7061a97ca29c9dff53e59b91505981add11db8492176e5d25873e2e90d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.3759$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.3759$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22122358$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Cabezas-Serrano, Ana B</creatorcontrib><creatorcontrib>Amodio, Maria L</creatorcontrib><creatorcontrib>Cornacchia, Rosaria</creatorcontrib><creatorcontrib>Rinaldi, Raffaella</creatorcontrib><creatorcontrib>Colelli, Giancarlo</creatorcontrib><title>Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh-cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post-cutting performance during storage at 5 °C and 20 °C.RESULTS: C3 showed the highest phenol content (3.4 g GA kg⁻¹) and antioxidant activity (24.5 mmol L⁻¹ kg⁻¹), but the worst quality in terms of appearance and colour changes, also due to its high PPO activity (62.2 U g⁻¹). Catanese showed the highest vitamin C content (117.7 mg kg⁻¹), the lowest phenol content (1.8 g GA kg⁻¹), and the best post-cutting quality. Tema, Violetto Foggiano and Violetto Sardo showed an intermediate phenol content, the latter showing the lowest appearance score after C3.CONCLUSION: These results confirmed the role of phenols in browning processes of fresh-cut artichokes, giving the first available information on artichoke cultivar suitability to be processed as a fresh-cut product.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>appearance (quality)</subject><subject>Artichokes</subject><subject>ascorbic acid</subject><subject>Biological and medical sciences</subject><subject>biological resistance</subject><subject>Browning</subject><subject>Chemical compounds</subject><subject>cold storage</subject><subject>Color</subject><subject>Colour</subject><subject>Cultivars</subject><subject>Diet</subject><subject>enzymatic browning</subject><subject>Food industries</subject><subject>Food science</subject><subject>fresh-cut foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Genetic algorithms</subject><subject>genotype</subject><subject>phenol</subject><subject>Phenols</subject><subject>PPO activity</subject><subject>screening</subject><subject>Studies</subject><subject>Trimming</subject><subject>Vitamin C</subject><subject>vitamin content</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNp1kEFPGzEQha2qSE2hh_6CripVag8LYztex0dKSwDR9JCi9mbNem1wWNbB3oXm3-OwEYdKPVnyfO_Nm0fIewqHFIAdrZLDQy6FekUmFJQsASi8JpM8Y6WgU_aGvE1pBQBKVdWE1EsTre18d13cD9j6flNg1xR1DI_Pn2lIxq57X_vnWXCF8w-2wNh7cxNubWGGtvcPGFPhQixctOmmNENfrGMwNqXscUD2HLbJvtu9--Tq9Puvk7Py8uf8_OT4sjRTRlXJoZEKJVQUlTTIlFGNc4JboWpFBQg1o9g0lDb1bKoYlZUVDRMzyS2zChq-Tz6Pvnn1_WBTr-98Dt-22NkwJE0rme9nXE4z-vEfdBWG2OV0mjEmgTPFM_RlhEwMKUXr9Dr6O4wbTUFvy9bbsvW27Mx-2hliMti6iJ3x6UXAGM2LxSxzRyP36Fu7-b-hvlieHu-cy1HhU2__vigw3upKZkL_Xsz118WPhfz2Z6Hnmf8w8g6DxuuYU1wtGVAONN9VKcGfAJJCptE</recordid><startdate>200912</startdate><enddate>200912</enddate><creator>Cabezas-Serrano, Ana B</creator><creator>Amodio, Maria L</creator><creator>Cornacchia, Rosaria</creator><creator>Rinaldi, Raffaella</creator><creator>Colelli, Giancarlo</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>200912</creationdate><title>Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing</title><author>Cabezas-Serrano, Ana B ; Amodio, Maria L ; Cornacchia, Rosaria ; Rinaldi, Raffaella ; Colelli, Giancarlo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4219-30d79a7061a97ca29c9dff53e59b91505981add11db8492176e5d25873e2e90d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>appearance (quality)</topic><topic>Artichokes</topic><topic>ascorbic acid</topic><topic>Biological and medical sciences</topic><topic>biological resistance</topic><topic>Browning</topic><topic>Chemical compounds</topic><topic>cold storage</topic><topic>Color</topic><topic>Colour</topic><topic>Cultivars</topic><topic>Diet</topic><topic>enzymatic browning</topic><topic>Food industries</topic><topic>Food science</topic><topic>fresh-cut foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Genetic algorithms</topic><topic>genotype</topic><topic>phenol</topic><topic>Phenols</topic><topic>PPO activity</topic><topic>screening</topic><topic>Studies</topic><topic>Trimming</topic><topic>Vitamin C</topic><topic>vitamin content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cabezas-Serrano, Ana B</creatorcontrib><creatorcontrib>Amodio, Maria L</creatorcontrib><creatorcontrib>Cornacchia, Rosaria</creatorcontrib><creatorcontrib>Rinaldi, Raffaella</creatorcontrib><creatorcontrib>Colelli, Giancarlo</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cabezas-Serrano, Ana B</au><au>Amodio, Maria L</au><au>Cornacchia, Rosaria</au><au>Rinaldi, Raffaella</au><au>Colelli, Giancarlo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2009-12</date><risdate>2009</risdate><volume>89</volume><issue>15</issue><spage>2588</spage><epage>2594</epage><pages>2588-2594</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Artichoke is a rich source of bioactive compounds, mainly phenols, in the Mediterranean diet, but its consumption is limited by the complexity of time-consuming trimming operations. Fresh-cut processing would therefore add convenience to its consumption, even though the severity of post-cutting browning of artichoke pieces is still a major problem. Since susceptibility to browning may vary widely among genotypes, the choice of the cultivar is a very critical step in the fresh-cut process. In this study, five different Italian cultivars (C3, Catanese, Tema, Violetto Foggiano and Violetto Sardo) were screened for their initial quality and composition, and their post-cutting performance during storage at 5 °C and 20 °C.RESULTS: C3 showed the highest phenol content (3.4 g GA kg⁻¹) and antioxidant activity (24.5 mmol L⁻¹ kg⁻¹), but the worst quality in terms of appearance and colour changes, also due to its high PPO activity (62.2 U g⁻¹). Catanese showed the highest vitamin C content (117.7 mg kg⁻¹), the lowest phenol content (1.8 g GA kg⁻¹), and the best post-cutting quality. Tema, Violetto Foggiano and Violetto Sardo showed an intermediate phenol content, the latter showing the lowest appearance score after C3.CONCLUSION: These results confirmed the role of phenols in browning processes of fresh-cut artichokes, giving the first available information on artichoke cultivar suitability to be processed as a fresh-cut product.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.3759</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2009-12, Vol.89 (15), p.2588-2594 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1671422374 |
| source | Wiley Online Library - AutoHoldings Journals |
| subjects | antioxidant activity Antioxidants appearance (quality) Artichokes ascorbic acid Biological and medical sciences biological resistance Browning Chemical compounds cold storage Color Colour Cultivars Diet enzymatic browning Food industries Food science fresh-cut foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Genetic algorithms genotype phenol Phenols PPO activity screening Studies Trimming Vitamin C vitamin content |
| title | Screening quality and browning susceptibility of five artichoke cultivars for fresh-cut processing |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T11%3A31%3A10IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Screening%20quality%20and%20browning%20susceptibility%20of%20five%20artichoke%20cultivars%20for%20fresh-cut%20processing&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Cabezas-Serrano,%20Ana%20B&rft.date=2009-12&rft.volume=89&rft.issue=15&rft.spage=2588&rft.epage=2594&rft.pages=2588-2594&rft.issn=0022-5142&rft.eissn=1097-0010&rft.coden=JSFAAE&rft_id=info:doi/10.1002/jsfa.3759&rft_dat=%3Cproquest_cross%3E1896883901%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=222703293&rft_id=info:pmid/&rfr_iscdi=true |