Polyphenol metabolite profile of artichoke is modulated by agronomical practices and cooking method

Mariantonella Palermo, Giuseppe Colla, Giancarlo Barbieri, Vincenzo Fogliano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)


In this paper artichoke phenolic pattern was characterized using an Orbitrap Exactive Mass Spectrometer at high mass accuracy and conventional HPLC MS/MS. Twenty four phenolic acids and 40 flavonoids were identified, many of them not previously reported in artichoke. Variations in phenolic compounds were investigated in relation to mycorrhization: results showed that inoculation with mycorrhizae greatly influences metabolite profile proving to be a good strategy to enhance the biosynthesis of secondary metabolites in this plant. This practice also caused a different distribution of the main phenolic compounds within head parts.Both steaming and microwaving cooking treatments caused an increase in antioxidant activity: the lower the initial concentration the higher the effect. A similar trend was observed looking at the phenolic compounds concentration: it increased because of cooking treatments the lower the initial content, the highest the increase. Steamed artichoke showed higher phenols content than microwaved ones.

Original languageEnglish
Pages (from-to)7960-7968
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number33
Publication statusPublished - 21 Aug 2013
Externally publishedYes


  • Cynara cardunculus L. scolymus (L.)
  • field location
  • high-resolution mass spectrometry
  • microwaving
  • mycorrhizal fungi
  • steaming


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