TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Dias, Maria Inês
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C F R
AU  - Barros, Lillian
PY  - 2021
UR  - http://www.ncbi.nlm.nih.gov/pubmed/32781352
UR  - https://radar.ibiss.bg.ac.rs/123456789/3846
AB  - Cardoon (Cynara cardunculus L.) bracts were collected at different maturation stages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities. Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffeoylquinic acid (21.83 mg/g extract) and apigenin-7-O-glucuronide (10.6 mg/g extract) were the most abundant. Immature bracts (C1: principal growth stage (PGS) 5) had the highest phenolic compounds content, and anti-inflammatory (IC50 = 72 µg/mL) and cytotoxic (GI50 of 30-79 µg/mL) activities. Moreover, extract C1 inhibited efficiently the formation of thiobarbituric acid reactive substances (TBARS; IC50 = 26.8 µg/mL), while extract C8 (PGS 8/9) was more effective against oxidative haemolysis (IC50 38 and 75 µg/mL). The highest antibacterial and antifungal activities were attributed to samples C1 and C6 (PGS 7/8) and samples C2 (PGS 5/6) and C4 (PGS 6/7), respectively. Overall, the obtained results suggest the seasonal changes of polyphenolic composition and bioactivity of cardoon bracts of variable maturity.
PB  - Elsevier Ltd
T2  - Food Chemistry
T1  - Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.
VL  - 336
DO  - 10.1016/j.foodchem.2020.127744
SP  - 127744
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Dias, Maria Inês and Pinela, José and Kostić, Marina and Soković, Marina and Santos-Buelga, Celestino and Ferreira, Isabel C F R and Barros, Lillian",
year = "2021",
abstract = "Cardoon (Cynara cardunculus L.) bracts were collected at different maturation stages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities. Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffeoylquinic acid (21.83 mg/g extract) and apigenin-7-O-glucuronide (10.6 mg/g extract) were the most abundant. Immature bracts (C1: principal growth stage (PGS) 5) had the highest phenolic compounds content, and anti-inflammatory (IC50 = 72 µg/mL) and cytotoxic (GI50 of 30-79 µg/mL) activities. Moreover, extract C1 inhibited efficiently the formation of thiobarbituric acid reactive substances (TBARS; IC50 = 26.8 µg/mL), while extract C8 (PGS 8/9) was more effective against oxidative haemolysis (IC50 38 and 75 µg/mL). The highest antibacterial and antifungal activities were attributed to samples C1 and C6 (PGS 7/8) and samples C2 (PGS 5/6) and C4 (PGS 6/7), respectively. Overall, the obtained results suggest the seasonal changes of polyphenolic composition and bioactivity of cardoon bracts of variable maturity.",
publisher = "Elsevier Ltd",
journal = "Food Chemistry",
title = "Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.",
volume = "336",
doi = "10.1016/j.foodchem.2020.127744",
pages = "127744"
}

Mandim, F., Petropoulos, S. A., Dias, M. I., Pinela, J., Kostić, M., Soković, M., Santos-Buelga, C., Ferreira, I. C. F. R.,& Barros, L.. (2021). Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.. in Food Chemistry
Elsevier Ltd., 336, 127744.
https://doi.org/10.1016/j.foodchem.2020.127744

Mandim F, Petropoulos SA, Dias MI, Pinela J, Kostić M, Soković M, Santos-Buelga C, Ferreira ICFR, Barros L. Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.. in Food Chemistry. 2021;336:127744.
doi:10.1016/j.foodchem.2020.127744 .

Mandim, Filipa, Petropoulos, Spyridon A., Dias, Maria Inês, Pinela, José, Kostić, Marina, Soković, Marina, Santos-Buelga, Celestino, Ferreira, Isabel C F R, Barros, Lillian, "Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts." in Food Chemistry, 336 (2021):127744,
https://doi.org/10.1016/j.foodchem.2020.127744 . .

TY  - JOUR
AU  - Mandim, Filipa
AU  - Petropoulos, Spyridon A.
AU  - Giannoulis, Kyriakos D.
AU  - Dias, Maria Inês
AU  - Fernandes, Ângela
AU  - Pinela, José
AU  - Kostić, Marina
AU  - Soković, Marina
AU  - Barros, Lillian
AU  - Santos-Buelga, Celestino
AU  - Ferreira, Isabel C.F.R.
PY  - 2020
UR  - https://linkinghub.elsevier.com/retrieve/pii/S0963996920303069
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3674
AB  - Cynara cardunculus L. (cardoon) has several health benefits mainly attributed to its abundance in polyphenols. In this study, cardoon heads (capitula) were harvested in Greece during the flowering stage, and the hydroethanolic extracts were assessed in terms of phenolic compounds composition and antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities. The phenolic profile was evaluated by HPLC-DAD-ESI/MS to better understand the seasonal changes in the individual compound levels and how these changes correlate with bioactive properties. The main phenolic compounds identified were caffeoylquinic and dicaffeoylquinic acid derivatives. Immature heads (Car A: principal growth stage (PGS) 5) had the highest phenolic content (34.3 mg/g) and cytotoxic (GI50 of 69–268 µg/mL) and anti-inflammatory (IC50 of 183 µg/mL) activities. Sample Car D (PGS 6/7) revealed the highest antioxidant (IC50 of 23–227 µg/mL) and antifungal (MIC of 0.26–0.51 mg/mL) potential. Regarding the antibacterial activity, Car E (PGS 7) revealed the best results (MIC of 0.59–1.18 mg/mL). This study suggests that the maturity stage of the plant influences the phenolic composition and bioactivity.
PB  - Elsevier Ltd
T2  - Food Research International
T1  - Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis
VL  - 134
DO  - 10.1016/j.foodres.2020.109281
SP  - 109281
ER  - 

@article{
author = "Mandim, Filipa and Petropoulos, Spyridon A. and Giannoulis, Kyriakos D. and Dias, Maria Inês and Fernandes, Ângela and Pinela, José and Kostić, Marina and Soković, Marina and Barros, Lillian and Santos-Buelga, Celestino and Ferreira, Isabel C.F.R.",
year = "2020",
abstract = "Cynara cardunculus L. (cardoon) has several health benefits mainly attributed to its abundance in polyphenols. In this study, cardoon heads (capitula) were harvested in Greece during the flowering stage, and the hydroethanolic extracts were assessed in terms of phenolic compounds composition and antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities. The phenolic profile was evaluated by HPLC-DAD-ESI/MS to better understand the seasonal changes in the individual compound levels and how these changes correlate with bioactive properties. The main phenolic compounds identified were caffeoylquinic and dicaffeoylquinic acid derivatives. Immature heads (Car A: principal growth stage (PGS) 5) had the highest phenolic content (34.3 mg/g) and cytotoxic (GI50 of 69–268 µg/mL) and anti-inflammatory (IC50 of 183 µg/mL) activities. Sample Car D (PGS 6/7) revealed the highest antioxidant (IC50 of 23–227 µg/mL) and antifungal (MIC of 0.26–0.51 mg/mL) potential. Regarding the antibacterial activity, Car E (PGS 7) revealed the best results (MIC of 0.59–1.18 mg/mL). This study suggests that the maturity stage of the plant influences the phenolic composition and bioactivity.",
publisher = "Elsevier Ltd",
journal = "Food Research International",
title = "Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis",
volume = "134",
doi = "10.1016/j.foodres.2020.109281",
pages = "109281"
}

Mandim, F., Petropoulos, S. A., Giannoulis, K. D., Dias, M. I., Fernandes, Â., Pinela, J., Kostić, M., Soković, M., Barros, L., Santos-Buelga, C.,& Ferreira, I. C.F.R.. (2020). Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis. in Food Research International
Elsevier Ltd., 134, 109281.
https://doi.org/10.1016/j.foodres.2020.109281

Mandim F, Petropoulos SA, Giannoulis KD, Dias MI, Fernandes Â, Pinela J, Kostić M, Soković M, Barros L, Santos-Buelga C, Ferreira IC. Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis. in Food Research International. 2020;134:109281.
doi:10.1016/j.foodres.2020.109281 .

Mandim, Filipa, Petropoulos, Spyridon A., Giannoulis, Kyriakos D., Dias, Maria Inês, Fernandes, Ângela, Pinela, José, Kostić, Marina, Soković, Marina, Barros, Lillian, Santos-Buelga, Celestino, Ferreira, Isabel C.F.R., "Seasonal variation of bioactive properties and phenolic composition of Cynara cardunculus var. altilis" in Food Research International, 134 (2020):109281,
https://doi.org/10.1016/j.foodres.2020.109281 . .