Polyphenol and inulin content in a collection of artichoke

The content of chlorogenic acid, dicaffeoylquinic acids, apigenin-7-glucoside and inulin (expressed as fructose after hydrolysis) was determined by HPLC on the edible portion of the buds (hearts). Chlorogenic acid content ranged from 330 to 820 mg 100g(-1) f.w. in the cv. Bayrampasa and 'CB-07', respectively, while dicaffeoylquinic acids ranged from 450 mg 100g(-1) f.w. in the 'Violetto di Provenza' and 'Camard' to 1400 mg 100g(-1) f.w. in the 'Violetto di Putignano' and 'Violetto di Toscana'. Apigenin-7-glucoside was nearly undetected in some cultivars (i.e. 'Hyerois') and reached the highest value of 56 mg 100g(-1) f.w. in the cv. Domestica di Castelvetrano.