Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/18066
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Título : Artichoke (Cynara scolymus L.) Byproducts as a Potential Source of Health-Promoting Antioxidant Phenolics
Autor : Llorach, Rafael, Espín de Gea, Juan Carlos, Tomás Barberán, Francisco, Ferreres, Federico
Palabras clave : Antioxidant
Artichoke
Byproduct
Cynara scolymus
ABTS
DPPH
Ferric thiocyanate
Extraction protocol
Fecha de publicación : 2-May-2002
Editor: American Chemical Society
Citación : Journal of Agricultural and Food Chemistry 50(12): 3458-3464 (2002)
Resumen: 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.
Descripción : 7 pages, 4 figures, 2 tables.
Versión del editor: http://dx.doi.org/10.1021/jf0200570
URI : http://hdl.handle.net/10261/18066
ISSN: 1520-5118 (Online)
0021-8561 (Print)
DOI: 10.1021/jf0200570
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