In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke

Dabbou, Sihem; Dabbou, Samia; Pandino, Gaetano; Lombardo, Sara; Mauromicale, Giovanni; Chahdoura, Hassiba; Gasco, Laura; Noureddine, Helal Ahmed

doi:10.1016/j.scienta.2015.04.014

Cited by 36 publications

(8 citation statements)

References 54 publications

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“…Therefore, although phenolic compounds contribute to antioxidant properties, they cannot be considered as the only bioactive compounds responsible for such properties. Similar results have been reported by Sihem et al, 40 who also suggested that the free scavenging activity of artichoke leaf tissues is not exclusively due to phenolic compound content. 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.…”

Section: Resultssupporting

confidence: 91%

“…38 In contrast with leaf blades where flavonoid content was higher than phenolic acids in most of the genotypes (except for genotype SLB4), in petioles and midribs phenolic acids were the most abundant phenolic group in all the genotypes (64-76% of TPC), except for genotype SPM6 where flavonoids prevailed over the phenolic acids (65% of TPC) ( Reports regarding the phenolic compound composition of leaves show contradictory results. In particular, similarly to our study, Pandino et al 36 have detected significantly higher flavonoid content than phenolic acids in the leaves of clones of two Sicilian artichoke varieties, whereas Pistón et al, 11 Sihem et al, 40 and Pereira et al 34 have reported a higher content of phenolic acids than flavonoids in leaf extracts and dietary supplements, respectively. However, even in the study by Pandino et al, 36 significant variation between the studied clones was observed, a finding that is similar to the results of the present study.…”

Section: Resultssupporting

confidence: 89%

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

et al. 2017

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Globe artichoke is an important vegetable in the Mediterranean diet. However, the marketable part of the plant constitutes a small portion of its total crop biomass and large amounts of waste are produced during its cultivation. In this study, the phenolic compound content and composition and the antioxidant activity of leaf parts [blades (SLB), petioles and midribs (SPM)] from various Greek artichoke genotypes were evaluated. The results showed significant variation in antioxidant activities and bioactive compound contents between the studied genotypes, with the leaf blades of most of the genotypes having a high content of flavonoids (mainly luteolin glycoside derivatives), which ranged between 49 and 78% of total phenolic compounds (TPC). In contrast, in petioles and midribs phenolic acids (mainly hydroxycinnamic acid derivatives) were the main phenolic compounds, ranging between 64 and 76% of TPC. The antioxidant activity of blades was significantly higher than that of petiole and midribs for all the genotypes and the tested assays. In conclusion, artichoke leaves (blades, petioles and midribs) of the studied genotypes showed different bioactive compound profiles and significant antioxidant properties, and could be further used in the food and nutraceuticals industries as a cheap source of phenolic compounds and antioxidants.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 89%

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

et al. 2017

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“…Antioxidant activity differed between the various plant parts, with seeds exhibiting the highest potency. Antioxidant potential of cardoon plant parts could be partly attributed to specific polyphenols, as well as to other bioactive molecules, such as tannins and saponins (Durazzo et al, 2013 ; de Falco et al, 2015 ; Sihem et al, 2015 ), depending on the extraction method (Kukić et al, 2008 ; Brás et al, 2015 ; Kollia et al, 2016 ). Differences in antioxidant properties of wild cardoon morphological organs have been also reported by Petropoulos et al ( 2017b ) and Petropoulos et al ( in Press ), although they suggested that heads were the most potent organs comparing to leaf blades and midribs and petioles.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Value and Bioactive Compounds Characterization of Plant Parts From Cynara cardunculus L. (Asteraceae) Cultivated in Central Greece

et al. 2018

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In the present study, the nutritional value of the edible parts (immature capitula) of cardoon plants was evaluated, while further analyses were carried out in order to assess antioxidant properties and phenolic compounds composition of the various plant parts and seed oils. Cardoon capitula (heads) were a rich source of carbohydrates, with the main detected free sugar being sucrose, as well as of macro- and micro-minerals (K, Ca, Mg, and Fe). Heads were also abundant in saturated fatty acids (palmitic, behenic, linoleic, stearic, caproic, and oleic acid), whereas seed oils in unsaturated fatty acids (linoleic, oleic, palmitic, and stearic acid). Total phenolic compounds (TPC) content and phenolics composition differed between the various plant parts, with heads and leaf blades having higher TPC than midribs and petioles. Moreover, heads and leaf midribs and petioles consisted mainly of phenolic acids (5-O-caffeoylquinic and 3,5-O-dicaffeoylquinic acid), with flavonoids being detected in lower amounts. In contrast, the composition of polyphenols in leaf blades consisted mostly of flavonoids (Luteolin-7-O-glucoside and luteolin-7-O-malonylhexoside), whereas phenolic acids were also detected in considerable amounts (5-O-feruloylquinic and 3-O-caffeoylquinic acid). Regarding antioxidant properties, leaf blades and seeds exhibited the highest potency for all the tested assays which could be partly attributed to the synergistic effects of the phenolic compounds present in each sample. In conclusion, cardoon plant parts may find various uses in the food and pharmaceutical industry, since they contain considerable amounts of bioactive molecules, while seed oils can be considered as alternative vegetable oils for human consumption.

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“…Interestingly, the phenolic composition of these residues have been proved to be similar to the edible parts of the plant [ 17 , 18 , 19 ]. Moreover, according to Zuorro et al [ 16 ], the phenolic content is higher than other phenols source such as carrot peels, grape pomace, and spent coffee grounds.…”

Section: Introductionmentioning

confidence: 99%

Artichoke Biorefinery: From Food to Advanced Technological Applications

Francavilla

Marone

Marasco

et al. 2021

Foods

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A sequential extraction process has been designed for valorizing globe artichoke plant residues and waste (heads, leaves, stalks, and roots left in the field) by means of green extraction techniques according to a biorefinery approach. We investigated two cascading extractions based on microwave-assisted extractions (MAE) and green solvents (water and ethanol) that have been optimized for varying temperature, solvent and extraction time. In the first step, phenols were extracted with yields that ranged between 6.94 mg g−1 dw (in leaves) and 3.28 mg g−1 dw (in roots), and a phenols productivity of 175.74 kg Ha−1. In the second step, inulin was extracted with impressive yields (42% dw), higher than other conventional inulin sources, corresponding to an inulin productivity of 4883.58 kg Ha−1. The remaining residues were found to be valuable feedstocks both for bioenergy production and green manure (back to the field), closing the loop according to the Circular Economy paradigm.

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In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke

Cited by 36 publications

References 54 publications

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

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

Nutritional Value and Bioactive Compounds Characterization of Plant Parts From Cynara cardunculus L. (Asteraceae) Cultivated in Central Greece

Artichoke Biorefinery: From Food to Advanced Technological Applications

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