Globe artichoke (Cynara cardunculus) phenolic profile influences PPO-mediated browning - data

Andrew Tilley

doi:10.17632/ncvt97r2jm.1

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Globe artichoke (Cynara cardunculus) phenolic profile influences PPO-mediated browning - data

Andrew Tilley

Mendeley Data

2025

DOI: https://doi.org/10.17632/ncvt97r2jm.1

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Abstract

Chemical Reaction Kinetics in Food Chemistry

Color

Enzymatic Activity

Food Appearance

Food Chemistry

Food Quality

Phenolic Acids

Data was collected to evaluate the difference in phenolic concentrations between different harvest times for Globe Artichoke (Cynara cardunculus). In addition, correlations between phenolic concentrations, climatic conditions and enzymatic browning parameters were evaluated. Subsequent in vitro experiments were conducted to investigate the contribution specific phenolics make to the development of browning in fresh cut artichokes. Details of data collection and analysis can be found in the associated manuscript. The text file 'explanatory_notes' is included to explain each included dataset, its application, and a glossary of variable names.

Details

Title: Globe artichoke (Cynara cardunculus) phenolic profile influences PPO-mediated browning - data
Authors/Creators: Andrew Tilley
Publisher: Mendeley Data
Grant note: Australian Government Research Training Program Future Food Systems Co-operative Research Centre
Identifiers: 991005877833507891
Murdoch Affiliation: School of Medical, Molecular and Forensic Sciences
Language: English
Resource Type: Dataset

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