Abstract：
:In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.) on head artichoke development and on artichokes quality parameters (weight loss, firmness, and color), respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/MSn) at harvest and during storage for 21days at 2°C was evaluated. OA treatment increased the percentage of the first class artichokes although no significant effect was found in artichoke developmental process. OA-treatment reduced the respiration rate of artichokes and led to higher total hydrosoluble antioxidant activity and total phenolics and hydroxycinnamics and luteolins concentration both at harvest and during cold storage. In addition, luteolin 7-O-glucuronide 3-O-glucoside was identified for the first time in artichoke. Thus, it can be concluded that OA preharvest treatment could be a natural and useful tool to delay the artichoke postharvest senescence and improve the reported health-beneficial properties of artichokes consumption.
journal_name
Food Chemjournal_title
Food chemistryauthors
Martínez-Esplá A,García-Pastor ME,Zapata PJ,Guillén F,Serrano M,Valero D,Gironés-Vilaplana Adoi
10.1016/j.foodchem.2017.03.051subject
Has Abstractpub_date
2017-09-01 00:00:00pages
343-349eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30427-2journal_volume
230pub_type
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