Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage.

Abstract

In this study the effect of oxalic acid (OA) treatment of artichoke plants (Cynara scolymus L.) on head artichoke development and on artichokes quality parameters (weight loss, firmness, and color), respiration rate, antioxidant activity and phenolics (measured by Folin Ciocalteu and HPLC-DAD-ESI/MSn) at harvest and during storage for 21days at 2°C was evaluated. OA treatment increased the percentage of the first class artichokes although no significant effect was found in artichoke developmental process. OA-treatment reduced the respiration rate of artichokes and led to higher total hydrosoluble antioxidant activity and total phenolics and hydroxycinnamics and luteolins concentration both at harvest and during cold storage. In addition, luteolin 7-O-glucuronide 3-O-glucoside was identified for the first time in artichoke. Thus, it can be concluded that OA preharvest treatment could be a natural and useful tool to delay the artichoke postharvest senescence and improve the reported health-beneficial properties of artichokes consumption.

• Authors: Alejandra Martínez-Esplá, María Emma García-Pastor, Pedro Javier Zapata, Fabián Guillén, María Serrano, Daniel Valero, Amadeo Gironés-Vilaplana
• Journal: Food chemistry (Food Chem) Vol. 230 Pg. 343-349 (Sep 01 2017) ISSN: 1873-7072 [Electronic] England
• PMID: 28407920 (Publication Type: Journal Article)
• Copyright: Copyright © 2017 Elsevier Ltd. All rights reserved.

Chemical References

• Phenols
• Phytochemicals
• Oxalic Acid

Topics

• Chromatography, High Pressure Liquid
• Cynara scolymus (chemistry)
• Food Storage (methods)
• Oxalic Acid (chemistry)
• Phenols (analysis)
• Phytochemicals (chemistry)