Influence of phenolic content and polyphenol oxidase activity on the browning and aptitude to prepare ready-to-eat products of twelve cultivars of artichoke

P.J. Zapata, A. Martínez-Esplá, D. Valero, J. Medina-Santamarina, D. Martínez-Romero, S. Castillo, J. Parra, M. Serrano
This paper analyses the phenolic content and the activity of the enzyme polyphenol oxidase (PPO) in 12 artichoke cultivars, 10 of seed and 2 of vegetative propagation, in order to assess their quality as cultivars with healthier properties and their aptitude to prepare ready-to-eat products. The determination of phenols and PPO was contrasted with an image analysis of the edible part, in which the variation in colour is assessed as a result of browning. The results show how the cultivars with the highest content of bioactive compounds were browned before; therefore, although they are healthier, they are less susceptible to be used as minimally processed vegetables.
Zapata, P.J., Martínez-Esplá, A., Valero, D., Medina-Santamarina, J., Martínez-Romero, D., Castillo, S., Parra, J. and Serrano, M. (2020). Influence of phenolic content and polyphenol oxidase activity on the browning and aptitude to prepare ready-to-eat products of twelve cultivars of artichoke. Acta Hortic. 1284, 291-297
DOI: 10.17660/ActaHortic.2020.1284.39
https://doi.org/10.17660/ActaHortic.2020.1284.39
artichoke, phenolic compounds, browning, colour, ready-to-eat
English

Acta Horticulturae