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

Published: 24 October 2024| Version 1 | DOI: 10.17632/ncvt97r2jm.1
Contributor:
Andrew Tilley

Description

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.

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Steps to reproduce

Details of sample collection, preparation, analytical methodology and statistical analysis can be found in the associated manuscript.

Institutions

Murdoch University

Categories

Food Chemistry, Food Quality, Enzymatic Activity, Color, Food Appearance, Chemical Reaction Kinetics in Food Chemistry, Phenolic Acids

Funding

Future Food Systems Co-operative Research Centre

Australian Government Research Training Program

Licence