Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L.

Igor Turkiewicz,Francisca Hernández,Karolina Tkacz,Aneta Wojdyło,Paulina Nowicka

doi:10.3390/molecules24071222

Abstract

The aim of the study was to analyze the chemical composition of new artichoke cultivars and hybrids and to assess their potential health-promoting properties. Polyphenols, carotenoids and chlorophylls were identified by liquid chromatography-photodiode detector-mass spectrometry/quadrupole time of flight (LC-PDA-MS/QTof) and quantified by ultra performance liquid chromatography-photodiode detector (UPLC-PDA). Sugar and organic acid profiles were prepared, and antioxidant capacity (ABTS, FRAP and ORAC) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase) and anticholinesterase (inhibition of acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE)) potentials were evaluated. The analyses revealed a highly varied content of bioactive compounds and great health-promoting potential significantly depending on a cultivar. The content of polyphenolic compounds ranged from 1681.49 (“Sambo”) to 3638.91 (“Symphony”) mg/100 g of dry weight (DW). “Blanca de Tudela” contained the highest amounts of carotenoids and chlorophylls (3761.91 mg/100 g DW) and exhibited high ABTS and ORAC capacity. Inhibition of antidiabetic enzymes was significant in cvs. “Symphony” and “Calico”. Additionally, all tested cultivars and hybrids turned out to be effective inhibitors of neurodegenerative enzymes.

Highlights

Artichoke (Cynara scolymus L.) belongs to the Asteraceae family and is one of the oldest plants cultivated by humans
DM content in artichoke cultivars and hybrids cultivated in Italy fell between
The analysis revealed 11 compounds belonging to carotenoids and chlorophylls, with high content of β‐carotene, chlorophyll a and pheophytin a

Summary

Introduction

Artichoke (Cynara scolymus L.) belongs to the Asteraceae family and is one of the oldest plants cultivated by humans. It has been used as a dietary and medicinal product since 4th century B.C. It has been used as a dietary and medicinal product since 4th century B.C This perennial crop, typically cultivated in the Mediterranean basin, is widespread throughout the world [1]. The global area of artichoke cultivation in 2016 was 124,900 ha, of which more than 50% was in Europe. Edible parts of artichoke comprise an immature inflorescence (called capitula or head), receptacle, and bracts [3,4]. The bracts are a rich source of inulin, fibers and minerals and of bioactive compounds, such as polyphenols [5]

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