Seasonal variation in bioactive properties and phenolic composition of cardoon (Cynara cardunculus var. altilis) bracts.
2021
Аутори:
Mandim, FilipaPetropoulos, Spyridon A.
Dias, Maria Inês
Pinela, José
Kostić, Marina
Soković, Marina
Santos-Buelga, Celestino
Ferreira, Isabel C F R
Barros, Lillian
Тип документа:
Чланак у часопису (Објављена верзија)
,
© 2020 Elsevier Ltd.
Метаподаци
Приказ свих података о документуАпстракт:
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.
Кључне речи:
Antimicrobial activity; Antioxidant/anti-inflammatory; Caffeoylquinic acid; Cynara cardunculus; Cytotoxic activity; Phenolic compounds; Seasonal changesИзвор:
Food Chemistry, 2021, 336, 127744-Финансирање / пројекти:
- Foundation for Science and Technology (FCT, Portugal) (UIDB/00690/2020)
- Foundation for Science and Technology (FCT, Portugal) (SFRH/BD/146614/2019)
- 0377_Iberphenol_6_E
- TRANSCoLAB (0612_TRANS_CO_LAB_2_P)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200007 (Универзитет у Београду, Институт за биолошка истраживања 'Синиша Станковић') (RS-MESTD-inst-2020-200007)
DOI: 10.1016/j.foodchem.2020.127744
ISSN: 0308-8146
PubMed: 32781352