Metabolite and mineral profiling of “Violetto di Niscemi” and “Spinoso di Menfi” globe artichokes by 1H-NMR and ICP-MS
2017
Albergamo, Ambrogina | Rotondo, Archimede | Salvo, Andrea | Pellizzeri, Vito | Bua, Daniel G. | Maggio, Antonella | Cicero, Nicola | Dugo, Giacomo
Globe artichoke has been long considered a nutraceutical food for its valuable content of bioactive compounds. However, beside a well-known polyphenol profile, poor information is available about its metabolite and mineral composition. The aim of this study was to investigate edible parts of Sicilian artichokes, ‘Spinoso di Menfi’ and ‘Violetto di Niscemi’, by ¹H NMR and ICP-MS for elucidating these compositional aspects. Although bracts and hearts of both artichokes shared a very similar metabolite pattern, ‘Spinoso di Menfi’ showed a higher number of metabolites, such as amino acids and polyphenols, than ‘Violetto di Niscemi’. ‘Spinoso di Menfi’ was also marked by higher levels of macro- and microelements when compared to ‘Violetto di Niscemi’. Also, artichoke heart demonstrated to accumulate higher mineral levels than bracts. ¹H NMR and ICP-MS successfully profiled metabolites and metals in such plant food, partially covering the lack of literature data about ‘Spinoso di Menfi’ and ‘Violetto di Niscemi’ artichokes.
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