Chemical profile and cellular antioxidant activity of artichoke by-products

Abstract

Artichoke by-products, produced from agricultural procedures and the processing industry, represent a huge amount of discarded material. In this research, the main artichoke by-products, bracts and leaves, were characterized in terms of their bioactive constituents (phenolic compounds and inulin) and cellular antioxidant potential to estimate their nutraceutical potential. The ultrahigh-performance-ultraviolet detection-high resolution mass spectroscopy (UHPLC-UV-HRMS) profiles of both by-products show that 5-caffeoylquinic acid and 1,5-dicaffeoylquinic acid are the most abundant bioactive compounds, and the content of flavone glycosides can be used to discriminate between bracts and leaves. Artichoke by-products contain a remarkable overall phenolic content (0.5-1.7 g per 100 g dry matter), whereas they differ widely in the amounts of inulin with higher levels in bracts (3.8-8.2 g per 100 g dry matter). The cellular antioxidant activities of bract and leaf extracts (half maximal effective concentration (EC) = 26.6-124.1 mg L) are better than or similar to that of a commercial leaf extract, and are related to the dicaffeoylquinic acid levels, particularly to 1,5-dicaffeoylquinic acid. These results reveal that artichoke by-products are a promising and cheap source of bioactive compounds. Bracts could be used as a source of inulin and caffeoylquinic acids for the production of food additives and nutraceuticals and also as an alternative to the traditional application of leaf extracts.

Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants

“…Moreover, in the same study, leaf extracts showed higher antioxidant activity in the reducing power assay compared to other tested assays (ABTS, DPPH and phosphomolybdenum assay), which is also the case in our study for the petioles and midribs of most of the genotypes. In contrast, Pagano et al 32 have reported that the cellular antioxidant activity (CAA) of artichoke by-products (leaves and bracts) was significantly correlated with dicaffeoylquinic acids and total phenolics content. However, according to Kollia et al, 8 the extraction method also has a significant impact on the antioxidant properties of artichoke leaf extracts, while the contribution of total phenolics content to antioxidant properties depends on the tested assay.…”

Pressurized hot water extraction of bioactive compounds from artichoke by‐products

“…The extraction of the phenolic compounds from ground samples of AB‐Pe, AL‐Pe, AB‐Pa, and AL‐Pa was performed by ultrasound‐assisted extraction according to our previous study . Briefly, each sample (2 g) was extracted in triplicate for 60 min (four times with fresh solvent) at 25°C with aqueous methanol (80% v/v) and a matrix/solvent ratio of 1:10 in a thermostat‐controlled ultrasound bath (Labsonic LBS2, Treviglio, Italy).…”

“…Since only the central portion of the capitula is consumed, the cultivation and industrial processing of the artichoke generate enormous amounts of waste materials, about 80–85% of the total plant biomass . This material consists mainly of the leaves and stems, removed at the end of collection during natural drying, and external bracts discarded during industrial processing . Some studies have demonstrated that artichoke wastes are a good source of phenolic compounds and inulin , highlighting their high added value as food by‐products in the recovery of functional and health‐promoting ingredients.…”

“…This material consists mainly of the leaves and stems, removed at the end of collection during natural drying, and external bracts discarded during industrial processing . Some studies have demonstrated that artichoke wastes are a good source of phenolic compounds and inulin , highlighting their high added value as food by‐products in the recovery of functional and health‐promoting ingredients. Today, food by‐products of plant origin are considered a cheap and suitable source of functional compounds, which may be recovered and used as biologically active components in functional foods and/or dietary supplements or as natural food ingredients to replace synthetic additives .…”

Identification and quantification of caffeoylquinic acid derivatives in Cynara scolymus L. tablets and capsules

“…However, these studies were carried out mainly in European Countries (Pagano et al, 2016;Petrovic et al, 2008;Falco et al, 2015;Kaymaz et al, 2017). In this study, the absence of cynarin was noted in the leaf extract and two of the three commercial herbal medicines.…”