Analysis of Antioxidative Phenolic Compounds in Artichoke (Cynara scolymus L.)

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 3; pp. 601 - 608
• Main Authors: Wang, Mingfu, Simon, James E, Aviles, Irma Fabiola, He, Kan, Zheng, Qun-Yi, Tadmor, Yaakov
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 29.01.2003
• Subjects: Agronomy. Soil science and plant productions; Antioxidants - analysis; Antioxidants - isolation & purification; Apigenin; Biological and medical sciences; Biphenyl Compounds; Chemical constitution; Chromatography, High Pressure Liquid; Cynara scolymus - chemistry; Economic plant physiology; Flavonoids - analysis; Free Radical Scavengers - chemistry; Fundamental and applied biological sciences. Psychology; Glycosides - analysis; Magnetic Resonance Spectroscopy; Mass Spectrometry; Phenols - analysis; Phenols - isolation & purification; Picrates - chemistry; Plant Leaves - chemistry; Polymers - analysis; Polymers - isolation & purification; Vegetables - chemistry; Vegetables; narirutin; phenolic compounds; Identification; apigenin-7-rutinoside; Compositae; Antioxidant; Flavonoid; antioxidant activity; caffeoylquinic acids; Cynara scolymus L; Vegetable crop; Dicotyledones; Angiospermae; Artichoke; Phenols; Isolation; Spermatophyta; Chemical composition; Cynara scolymus; Structure; flavonoids
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf020792b

Artichoke leaf is an herbal medicine known for a long time. A systematic antioxidant activity-directed fractionation procedure was used to purify antioxidative components from the aqueous methanol extractions of artichoke heads and leaves in this study. Seven active polyphenolic compounds were purified from artichoke, and structural elucidation of each was achieved using MS and NMR. Two of these compounds, apigenin-7-rutinoside and narirutin, were found to be unique to artichoke heads, this represents the first report of these compounds in the edible portion of this plant. The contents of these antioxidants and total phenols in dried artichoke samples from leaves and immature and mature heads of three varieties, Imperial Star, Green Globe, and Violet, were then analyzed and compared by colorimetric and validated HPLC methods. Significant differences by variety and plant organ were observed. Keywords: Artichoke; Cynara scolymus L.; phenolic compounds; caffeoylquinic acids; flavonoids; antioxidant activity; apigenin-7-rutinoside; narirutin