English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/18066
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

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

AuthorsLlorach, Rafael; Espín de Gea, Juan Carlos ; Tomás Barberán, Francisco ; Ferreres, Federico
KeywordsAntioxidant
Artichoke
Byproduct
Cynara scolymus
ABTS
DPPH
Ferric thiocyanate
Extraction protocol
Issue Date2-May-2002
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 50(12): 3458-3464 (2002)
AbstractThe 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.
Description7 pages, 4 figures, 2 tables.
Publisher version (URL)http://dx.doi.org/10.1021/jf0200570
URIhttp://hdl.handle.net/10261/18066
DOI10.1021/jf0200570
ISSN0021-8561
E-ISSN1520-5118
Appears in Collections:(CEBAS) Artículos
Files in This Item:
There are no files associated with this item.
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.