Metabolite and mineral profiling of “Violetto di Niscemi” and “Spinoso di Menfi” globe artichokes by1H-NMR and ICP-MS

Natural Product Research

Volumn 31, Issue 9, 2017, Pages 990-999

  Albergamo, Ambrogina ^a   Rotondo, Archimede ^a   Salvo, Andrea ^a   Pellizzeri, Vito ^a   Bua, Daniel G ^a   Maggio, Antonella ^b   Cicero, Nicola ^a   Dugo, Giacomo ^a,c  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF PALERMO   (Italy)

^c University of Messina ^*  (Italy)

Author keywords

Cynara cardunculus L. subsp. scolymus (L.) Hegi; macrominerals; nutraceutical food; trace elements

Indexed keywords

AMINO ACID; MINERAL; NUTRACEUTICAL; POLYPHENOL;

ARTICHOKE; ARTICLE; BRACT; CHEMICAL COMPOSITION; FOOD COMPOSITION; FUNCTIONAL FOOD; MASS SPECTROMETRY; METABOLITE; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; ATOMIC ABSORPTION SPECTROMETRY; CHEMISTRY; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES;

CYNARA SCOLYMUS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; MINERALS; POLYPHENOLS; SPECTROPHOTOMETRY, ATOMIC;

EID: 85009961459     PISSN: 14786419     EISSN: 14786427     Source Type: Journal    
DOI: 10.1080/14786419.2016.1258563     Document Type: Article

References (48)

1. Alesci A, Cicero N, Salvo A, Palombieri D, Zaccone D, Dugo D, Bruno M, Vadalà R, Lauriano ER, Pergolizzi S. 2014. Extracts deriving from olive mill waste water and their effects on the liver of the goldfish Carassius auratus fed with hypercholesterolemic diet. Nat Prod Res. 28:1343–1349.10.1080/14786419.2014.903479
2. Borgognone D, Rouphael Y, Cardarelli M, Lucini L, Colla, G. 2016. Changes in biomass, mineral composition, and quality of cardoon in response to:Cl-ratio and nitrate deprivation from the nutrient solution. Front Plant Sci. 7. doi:10.3389/fpls.2016.00978.
3. Bua DG, Annuario G, Albergamo A, Cicero N, Dugo G. 2016. Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry. Food Addit Contam Part B. 9:210–216. doi:10.1080/19393210.2016.117551.
4. Cacciola F, Beccaria M, Oteri M, Utczas M, Giuffrida D, Cicero N, Dugo G, Dugo P, Mondello L. 2016. Chemical characterisation of old cabbage (Brassica oleracea L. var. acephala) seed oil by liquid chromatography and different spectroscopic detection systems. Nat Prod Res. 30:1646–1654. doi:10.1080/14786419.2015.1131982.
5. Cicero N, Corsaro C, Salvo A, Vasi S, Giofré SV, Ferrantelli V, Di Stefano V, Mallamace D, Dugo G. 2015. The metabolic profile of lemon juice by proton HR-MAS NMR:the case of the PGI Interdonato Lemon of Messina. Nat Prod Res. 29:1894–1902.10.1080/14786419.2015.1012166
6. Colla G, Rouphael Y, Cardarelli M, Svecova E, Rea E, Lucini L. 2013. Effects of saline stress on mineral composition, phenolic acids and flavonoids in leaves of artichoke and cardoon genotypes grown in floating system. J Sci Food Agric. 93:1119–1127.10.1002/jsfa.2013.93.issue-5
7. EC No. 1881/2006. 2006. Setting maximum levels for certain contaminants in foodstuffs. This Regulation repels the Commission Regulation (EU) No. 208/2005 of 4 February 2005.
8. Corsaro C, Mallamace D, Vasi S, Ferrantelli V, Dugo G, Cicero N. 2015. 1H HR-MAS NMR spectroscopy and the metabolite determination of typical foods in mediterranean diet. J Anal Methods Chem. doi:10.1155/2015/175696.
9. Di Bella G, Potortì AG, Lo Turco V, Bua D, Licata P, Cicero N, Dugo G. 2015. Trace elements in Thunnus Thynnus from Mediterranean sea:benefit-risk assessment for consumer. Food Addit Contam Part B. 8:175–181.
10. Dugo G, Rotondo A, Mallamace D, Cicero N, Salvo A, Rotondo E, Corsaro C. 2015. Enhanced detection of aldehydes in extra-virgin olive oil by means of band selective NMR spectroscopy. Physica A. 420:258–264.10.1016/j.physa.2014.11.010
11. European Commission. 2004. Report from Task 3.2.11:Assessment of the dietary exposure to arsenic, cadmium, lead and mercury of the population of the EU Member States. European Commission, Directorate General Health and Consumer Protection. SCOOP report.
12. FAO. 2016. Food and agriculture organization of the United Nations statistics division; [cited 2016 Jul 6]. Available from:http://faostat3.fao.org/browse/Q/QC/E.
13. Farag MA, El-Ahmady SH, Elian FS, Wessjohann LA. 2013. Metabolomics driven analysis of artichoke leaf and its commercial products via UHPLC–q-TOF-MS and chemometrics. Phytochem. 95:177–187.10.1016/j.phytochem.2013.07.003
14. Fratianni F, Tucci M, De Palma M, Pepe R, Nazzaro F. 2007. Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chem. 104:1282–1286.10.1016/j.foodchem.2007.01.044
15. Gervasi T, Oliveri F, Gottuso V, Squadrito M, Bartolomeo G, Cicero N, Dugo G. 2016. Nero d’Avola and Perricone cultivars:determination of polyphenols, flavonoids and anthocyanins in grapes and wines. Nat Prod Res. doi:10.1080/14786419.2016.1174229.
16. Ghasemzadeh A, Ghasemzadeh N. 2011. Flavonoids and phenolic acids:role and biochemical activity in plants and human. J Med Plants Res. 5:6697–6703.
17. Gibson RS, Perlas L, Hotz C. 2006. Improving the bioavailability of nutrients in plant foods at the household level. Proc Nutr Soc. 65:160–168.
18. Institute of Medicine. Panel on Dietary Reference Intakes for Electrolytes, & Water. 2005. DRI, dietary reference intakes for water, potassium, sodium, chloride, and sulfate. Washington, D.C:National Academy Press.
19. Lattanzio V, Kroon PA, Linsalata V, Cardinali A. 2009. Globe artichoke:a functional food and source of nutraceutical ingredients. J Funct Foods. 1:131–144.10.1016/j.jff.2009.01.002
20. Llorach R, Espín JC, Tomás-Barberán FA, Ferreres F. 2002. Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics. J Agric Food Chem. 50:3458–3464.10.1021/jf0200570
21. Lo Turco V, Di Bella G, Furci P, Cicero N, Pollicino G, Dugo G. 2012. Heavy metals content by ICP-OES in Sarda sarda, Sardinella aurita and Lepidopus caudatus from Straits of Messina (Sicily, Italy). Nat Prod Res. 27:518–523.
22. Lombardo S, Pandino G, Mauromicale G, Carle R, Knödler M, Schieber A. 2009. Polyphenol and mineral profile of ‘Violetto di Sicilia’, a typical Italian varietal globe artichoke. Acta Hort. 942:445–450.
23. Lombardo S, Pandino G, Mauromicale G, Knödler M, Carle R, Schieber A. 2010. Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke [Cynara cardunculus L. var. scolymus (L.) Fiori]. Food Chem. 119:1175–1181.10.1016/j.foodchem.2009.08.033
24. Lombardo S, Pandino G, Mauro RP, Mauromicale G. 2012. Mineral profile in the floral stem of some globe artichoke cultivars. Acta Hort. April; 983:433–437.
25. López-Molina D, Navarro-Martínez MD, Rojas-Melgarejo F, Hiner AN, Chazarra S, Rodríguez-López JN. 2005. Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara scolymus L.). Phytochem. 66:1476–1484.10.1016/j.phytochem.2005.04.003
26. Lucini L, Borgognone D, Rouphael Y, Cardarelli M, Bernardi J, Colla G. 2016. Mild potassium chloride stress alters the mineral composition, hormone network, and phenolic profile in Artichoke leaves. Front Plant Sci. 7. 1–11.
27. Mallamace D, Corsaro C, Salvo A, Cicero N, Macaluso A, Giangrosso G, Dugo G. 2014. A multivariate statistical analysis coming from the NMR metabolic profile of cherry tomatoes (The Sicilian Pachino case). Physica A. 401:112–117.10.1016/j.physa.2013.12.054
28. Mauromicale G, Ierna A, Lanteri S, Licandro P, Longo AMG, Santoiemma G, et al. 2004. Panorama varietale del carciofo in Sicilia. Informatore Agrario. 52:15–18.
29. Naccari C, Cicero N, Ferrantelli V, Giangrosso G, Vella A, Macaluso A, Naccari A, Dugo G. 2015. Toxic metals in pelagic, benthic and demersal fish species from Mediterranean FAO zone 37. Bull Environ Contam Toxicol. 95:567–573.10.1007/s00128-015-1585-6
30. Nardi EP, Evangelista FS, Tormen L, Saint´Pierre TD, Curtius AJ, de Souza SS, Barbosa F. 2009. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chem. 112:727–732.10.1016/j.foodchem.2008.06.010
31. Palmer JK, List DM. 1973. Determination of organic acids in foods by liquid chromatography. J Agric Food Chem. 21:903–906.10.1021/jf60189a019
32. Pandino G, Lombardo S, Mauromicale G, Williamson G. 2011a. Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm. J Food Comp Anal. 24:148-153.
33. Pandino G, Lombardo S, Mauromicale G. 2011b. Mineral profile in globe artichoke as affected by genotype, head part and environment. J Sci Food Agric. 91:302–308.10.1002/jsfa.v91.2
34. Pandino G, Lombardo S, Mauromicale G. 2013. Globe artichoke leaves and floral stems as a source of bioactive compounds. Ind Crop Prod. 44:44–49.10.1016/j.indcrop.2012.10.022
35. Pantano L, Lo Cascio G, Alongi A, Cammilleri G, Vella A, Macaluso A, Cicero N, Migliazzo A, Ferrantelli V. 2016. Fatty acids determination in Bronte pistachios by gas chromatographic method. Nat Prod Res. 30:2378–2382. doi:10.1080/14786419.2016.1180599.
36. 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.). Food Chem. 95:221–225.10.1016/j.foodchem.2005.01.013
37. Rotondo A, Salvo A, Giuffrida D, Dugo G, Rotondo E. 2011. NMR Analysis of aldehydes in Sicilian extra-virgin olive oils by DPFGSE techniques. Atti Accademici Peloritani Pericolanti- Classe di Scienze Fisiche, Matematiche e Naturali. 89:1–7.
38. Rouphael Y, Cardarelli M, Lucini L, Rea E, Colla G. 2012. Nutrient solution concentration affects growth, mineral composition, phenolic acids, and flavonoids in leaves of artichoke and cardoon. Hort Sci. 47:1424–1429.
39. Salvo A, Potortì AG, Cicero N, Bruno M, Turco VL, Bella GD, Dugo G. 2014. Statistical characterisation of heavy metal contents in Paracentrotus lividus from Mediterranean Sea. Nat Prod Res. 28:718–726.10.1080/14786419.2013.878937
40. Salvo A, Cicero N, Vadalà R, Mottese AF, Bua GD, Mallamace D, Giannetto C, Dugo G. 2016. Toxic and essential metals determination in commercial seafood:Paracentrotus lividus by ICP-MS. Nat Prod Res. 30:657–664. doi:10.1080/14786419.2015.1038261.
41. Sarawek S, Feistel B, Pischel I, Butterweck V. 2008. Flavonoids of Cynara scolymus possess potent xanthinoxidase inhibitory activity in vitro but are devoid of hypouricemic effects in rats after oral application. Planta Med. 74:221–227.10.1055/s-2008-1034316
42. Schütz K, Kammerer D, Carle R, Schieber A. 2004. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC–DAD–ESI/MS. J Agric Food Chem. 52:4090–4096.10.1021/jf049625x
43. Schütz K, Muks E, Carle R, Schieber A. 2006. Separation and quantification of inulin in selected artichoke (Cynara scolymus L.) cultivars and dandelion (Taraxacum officinale, Weber ex F.H.Wigg) roots by high-performance anion exchange chromatography with pulsed amperometric detection. Biomed Chromatogr. 20:1295–1303.10.1002/(ISSN)1099-0801
44. Shen Q, Dai Z, Lu Y. 2010. Rapid determination of caffeoylquinic acid derivatives in Cynara scolymus L. by ultra-fast liquid chromatography/tandem mass spectrometry based on a fused core C18 column. J Sep Sci. 33:3152–3158.10.1002/jssc.v33:20
45. Siro I, Kapolna E, Kapolna B, Lugasi A. 2008. Functional food. Product development, marketing and consumer acceptance–a review. Appetite. 51:456–467.10.1016/j.appet.2008.05.060
46. Tuttolomondo T, Dugo G, Leto C, Cicero N, Tropea A, Virga G, Leone R, Licata M, La Bella S. 2015a. Agronomical and chemical characterization of Thymbra capitata (L.) Cav. biotypes from Sicily, Italy. Nat Prod Res. 29:1289–1299.10.1080/14786419.2014.997726
47. Tuttolomondo T, Dugo G, Ruberto G, Leto C, Napoli EM, Cicero N, Rando R, Fede MR, Virga G, Leone R, La Bella S. 2015b. Study of quantitative and qualitative variations in essential oils of Sicilian Rosmarinus officinalis L. Nat Prod Res. 29:1928–1934.10.1080/14786419.2015.1010084
48. Vadalà R, Mottese AF, Bua GD, Salvo A, Mallamace D, Corsaro C, Dugo G. 2016. Statistical analysis of mineral concentration for the geographic identification of garlic samples from Sicily (Italy), Tunisia and Spain. Foods. 5:20. doi:10.3390/foods5010020.