Qualitative and healthy traits of different Italian typical artichoke genotypes

Figures & data

Table 1. Head characteristics of three varieties of artichoke: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC), and “Violetto di Toscana” (VT).
Tabla 1. Características de la inflorescencia de las tres variedades de alcachofa: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC) y “Violetto di Toscana” (VT).

Variety	Fresh weight (g)	Length/diameter ratio	Color of outer bracts	Color of inner bracts	Bracts
VE	49 b	1.89 a	Deep purple	Yellowish-green	Spineless
VC	55 b	1.65 b	Deep purple	Yellowish-green	Spineless
VT	62 a	1.64 b	Purple with green shades	Yellowish	With very small spine
Notes: Values are mean of three samples each one performed in triplicate. Column values with no letter in common significantly differ at P ⩽ 0.01 (Tukey HSD test).
Notas: Los valores se derivan de la media de tres muestras cada una replicada tres veces. Los valores de las columnas con letras iguales no son significativos para P ⩽ 0,01 (Tukey HSD test).

Table 2. Mineral composition and dry matter content of heads of three artichoke varieties: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC), and “Violetto di Toscana” (VT).
Tabla 2. Composición mineral y contenido de materia seca de los tres genotipos de la alcachofa: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC) y “Violetto di Toscana” (VT).

		Fluorides	Chlorides	Nitrites	Nitrates	Phosphates	Sulfates	Potassium	Sodium	Magnesium
Variety	Dry matter (%)	(mg kg^−1 fw)
VE	12.9 b	198 a	852 ab	1.6 a	25.6 a	1701 a	296 b	3709 a	1123 a	404 a
VC	13.2 a	178 a	781 b	6.2 a	24.1 a	1557 b	263 b	3655 a	1034 a	347 a
VT	14.1 a	169 a	913 a	1.9 a	24.8 a	1148 c	452 a	3836 a	758 b	272 b
Note: Values are mean of three samples each one performed in triplicate. Column values with no letter in common significantly differ at P ⩽ 0.01 (Tukey HSD test).
Notas: Los valores se derivan de la media de 3 muestras cada una replicados 3 veces. Los valores de las columnas con letras iguales no son significativas para P ⩽ 0,01 (Tukey HSD test).

Table 3. Antioxidant capacity, total polyphenols, ascorbic acid, phenolic, and organic acids content of heads of three artichoke varieties: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC), and “Violetto di Toscana” (VT).
Tabla 3. Activitad antioxidante, fenoles totals, acido ascorbico, contenido de algunos acidos fenolicos, y organicos en los tres genotipos de la alcachofa: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC) y “Violetto di Toscana” (VT).

Variety	Antioxidant capacity (Fe^2 +E mg kg^−1 fw)	Total polyphenols (GAE mg kg^−1 fw)	Ascorbic acid	Malic acid	Oxalic acid	Chlorogenic acid	Caffeic acid	Gallic acid	Ferulic acid	p-Coumaric acid
			(mg kg^−1 fw)
VE	3154 b	857 a	473 b	1087 a	355 a	2959 a	29 a	nd	nd	nd
VC	3409 a	681 a	546 b	1045 a	347 a	3336 a	33 a	nd	nd	nd
VT	677 c	200 b	835 a	1119 a	198 b	1056 b	11 b	nd	nd	nd
Note: Values are mean of three samples each one performed in triplicate. Column values with no letter in common significantly differ at P ⩽ 0.01 (Tukey HSD test). nd = not detected.
Notas: Los valores se derivan de la media de 3 muestras cada una replicados 3 veces. Los valores de las columnas con letras iguales no son significativas para P ⩽ 0,01 (Tukey HSD test). nd = no detectado.

Figure 1. Chromatographic profile registered at 325 nm of methanol extracts obtained from artichoke heads of three genotypes [“Violetto di Sant'Erasmo” (VE), “Violetto di Chioggia” (VC), and “Violetto di Toscana” (VT)]. Rt indicated in parenthesis means retention time.

Figura 1. Perfil cromatográfico registrado a 325 nm de extractos de metanol obtenidos de inflorescencias de alcachofa de tres genotipos: “Violetto di Sant'Erasmo” (VE), “Violetto di Chioggia” (VC) and “Violetto di Toscana” (VT). Rt indicado entre paréntesis significa tiempo de retención.

Table 4. Free carbohydrates content of heads of three artichoke varieties: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC), and “Violetto di Toscana” (VT).
Tabla 4. Contenido de carbohidratos livres en los tres genotipos de la alcachofa: “Violetto di S. Erasmo” (VE), “Violetto di Chioggia” (VC) y “Violetto di Toscana” (VT).

	Sucrose	Glucose	Fructose
Variety	(mg kg^−1 fw)
VE	122 a	1664 b	408 b
VC	189 a	1895 b	640 a
VT	135 a	2875 a	596 ab
Note: Values are mean of three samples each one performed in triplicate. Column values with no letter in common significantly differ at P ⩽ 0.01 (Tukey HSD test).
Notas: Los valores se derivan de la media de 3 muestras cada una replicados 3 veces. Los valores de las columnas con letras iguales no son significativas para P ⩽ 0,01 (Tukey HSD test).