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Closed Access item Artichoke (Cynara scolymus L.) Byproducts as a Potential Source of Health-Promoting Antioxidant Phenolics

Authors:Llorach, Rafael
Espín de Gea, Juan Carlos
Tomás Barberán, Francisco
Ferreres, Federico
Keywords:Antioxidant, Artichoke, Byproduct, Cynara scolymus, ABTS, DPPH, Ferric thiocyanate, Extraction protocol
Issue Date:2-May-2002
Publisher:American Chemical Society
Citation:Journal of Agricultural and Food Chemistry 50(12): 3458-3464 (2002)
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.
Description:7 pages, 4 figures, 2 tables.
Publisher version (URL):http://dx.doi.org/10.1021/jf0200570
URI:http://hdl.handle.net/10261/18066
ISSN:1520-5118 (Online)
0021-8561 (Print)
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Appears in Collections:(CEBAS) Artículos

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