Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). (Articolo in rivista) (literal)

Anno

• 2006-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.foodchem.2005.01.013 (literal)

Alternative label

• ROMANI A.; PINELLI P.; CANTINI C.; CIMATO A.; HEIMLER D (2006)
  Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.).
  in Food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• ROMANI A.; PINELLI P.; CANTINI C.; CIMATO A.; HEIMLER D (literal)

Pagina inizio

• 221 (literal)

Pagina fine

• 225 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 95 (literal)

Rivista

• Food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 2 (literal)

Note

• Scopu (literal)
• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Department of Pharmaceutical Sciences, U. Schiff 6, 50019 Sesto F.no, Florence, Italy Department of Soil Science and Plant Nutrition, University of Florence, P.le delle Cascine 18, 50144 Florence, Italy (literal)

Titolo

• Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). (literal)

Abstract

• This work regards the characterization of the phenolic compounds and the mineral composition of the variety Violetto di Toscana, which is typically cultivated in Tuscany for the flavour of its edible part. All the results achieved are compared with those of var. Terom, which is widely used in Italy. A systematic study was performed on the different plant parts: the edible head and leaves, outer bracts and stems. The data for the whole plant showed that the polyphenol content of var. Violetto exceeds that of var. Terom by about 25%, so this variety could be regarded as a functional food and also as an interesting source of antioxidant phenolic compounds. A decoction of bracts and leaves was also carried out in order to evaluate the amount of polyphenols which may be extracted by a simple hot water extraction. (literal)

Prodotto di

• Conservazione della biodiversità: Specie arboree da frutto CIMATO (AG.P02.008.001) (Modulo)

Autore CNR

• ANTONIO CIMATO (Persona)
• CLAUDIO CANTINI (Unità di personale interno)

Incoming links:

Autore CNR di

• ANTONIO CIMATO (Persona)
• CLAUDIO CANTINI (Unità di personale interno)

Prodotto

• Conservazione della biodiversità: Specie arboree da frutto CIMATO (AG.P02.008.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food chemistry (Rivista)