Abstract

ROTONDO, R. et al. Caracterización de la biomasa residual de genotipos de alcaucil para su potencial aplicación en alimentos. RIA. Rev. investig. agropecu. [online]. 2022, vol.48, n.3, pp.253-260.  Epub Nov 16, 2022. ISSN 1669-2314.

In Argentina, most of the residual biomass of the artichoke crop is discarded when it could be applied in food production. The aim of the work was to characterize the residual biomass of three artichoke genotypes in quantity and quality for its potential application in food. The study was carried out at the Agricultural Sciences School of the National University of Rosario, Zavalla and the Research Institute for Drug Discovery of Rosario (IIDEFAR-UNR-CONICET), Argentina. The genotypes were Gauchito FCA, Opal and Madrigal (Nunhems-BASF). They were treated with three applications of gibberellic acid untreated as a control. The residual biomass was analyzed in 2016 and 2017. The variables were: fresh and dry yield of the whole plant, content of chlorogenic (AC) and dicafeoilquinic acids (DCQ), dry yield of leaves, total fiber, cellulose, hemicellulose, lignin, nitrogen and protein in the whole plant. The experimental design was insplit plots (genotypes in plots and GA treatment in subplots), in randomized blocks with three replications. The variables were analyzed by two way ANAVA and DGC used. Gauchito had highest values for yield in fresh, DCQ content in leaves and hemicellulose content in the whole plant. Opal stood out for the high AC content in leaves, dry weight yield in in leaves and whole plant; total fiber and hemicellulose in the whole plant. Madrigal had a high protein content and low % of lignin without gibberellin treatment. In conclusion, the residual biomass varies with the genotypes and the application of gibberellins, being able to be raw material to obtain by-products applicable to foods, some richer in antioxidants and others with high value fiber for the human diet or balanced formulations.

Keywords : Cynara cardunculus var scolymus; fibers; antioxidants; protein.

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