title: Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics.
abstract: The present study reports a fast, economical, and feasible way to extract antioxidant phenolics from artichoke byproducts: raw artichoke (RA), blanched (thermally treated) artichoke (BA), and artichoke blanching waters (ABW). These byproducts represent a huge amount of discarded material in some industries. Two protocols, with possible industrial applicability, based on both methanol and water extractions were used. Phenolic contents (expressed as caffeic acid derivatives) (grams per 100 g of dry extract) were 15.4 and 9.9 for RA when extracted with methanol and water, respectively; 24.3 and 10.3 for BA when extracted with methanol and water, respectively; and finally, 11.3 g of phenolics/100 mL of ABW. Therefore, methanol extracts yielded more phenolics than water extracts, especially when BA byproducts were used. The higher amount of phenolics in BA could be due to the inactivation of polyphenol oxidase (PPO) at the industrial scale (due to blanching process), avoiding PPO-catalyzed oxidation of these phenolics, a phenomenon that could occur in RA byproducts. Artichoke extracts from industrial byproducts showed a high free radical scavenging activity (versus both DPPH* and ABTS*+ radicals) as well as capacity to inhibit lipid peroxidation (ferric thiocyanate method). According to these results, the use of artichoke extracts from industrial byproducts as possible ingredients to functionalize foodstuffs (to decrease lipid peroxidation and to increase health-promoting properties) is suggested.
authors.affiliation: Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 4195, Murcia 30080, Spain.
authors.forename: Rafael
authors.initials: R
authors.lastname: Llorach
authors.forename: Juan Carlos
authors.initials: JC
authors.lastname: Espín
authors.forename: Francisco A
authors.initials: FA
authors.lastname: Tomás-Barberán
authors.forename: Federico
authors.initials: F
authors.lastname: Ferreres
mesh_terms: D000975:Antioxidants / Q000302:isolation & purification*; D019659:Asteraceae / Q000737:chemistry*; D004156:Catechol Oxidase / Q000378:metabolism; D016166:Free Radical Scavengers / Q000494:pharmacology; D006293:Health Promotion; D006358:Hot Temperature; D015227:Lipid Peroxidation / Q000187:drug effects; D000432:Methanol; D010084:Oxidation-Reduction; D010636:Phenols / Q000302:isolation & purification* / Q000378:metabolism / Q000494:pharmacology; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology; D014867:Water
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts; D014867:Water; D004156:Catechol Oxidase; D000432:Methanol