Abstract
This work regards the characterization of the phenolic compounds and the mineral composition of the variety Violetto di Toscana, which is typically cultivated in Tuscany for the flavour of its edible part. All the results achieved are compared with those of var. Terom, which is widely used in Italy. A systematic study was performed on the different plant parts: the edible head and leaves, outer bracts and stems. The data for the whole plant showed that the polyphenol content of var. Violetto exceeds that of var. Terom by about 25%, so this variety could be regarded as a functional food and also as an interesting source of antioxidant phenolic compounds. A decoction of bracts and leaves was also carried out in order to evaluate the amount of polyphenols which may be extracted by a simple hot water extraction.
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