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 . .