Research article summary (published 3 Jun 2002):

Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics.

Full 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.

Author information

Author/s: Llorach, Rafael (R); Espín, Juan Carlos (JC); Tomás-Barberán, Francisco A (FA); Ferreres, Federico (F);

Affiliation: Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 4195, Murcia 30080, Spain.

Journal and publication information

Publication Type: Journal Article

Journal: Journal of agricultural and food chemistry (J Agric Food Chem), published in United States. (Language: eng)

Reference: 2002-Jun; vol 50 (issue 12) : pp 3458-64

Dates: Created 2002/05/29; Completed 2002/07/12; Revised 2008/11/21;

PMID: 12033811, status: MEDLINE (last retrieval date: 2/18/2009, IMS Date: )

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Antioxidants - isolation & purification Asteraceae - chemistry Catechol Oxidase - metabolism Free Radical Scavengers - pharmacology Health Promotion Hot Temperature

Lipid Peroxidation - drug effects Methanol Oxidation-Reduction Phenols - isolation & purification; metabolism; pharmacology Plant Extracts - chemistry; pharmacology Water

Associated Chemicals: Antioxidants (0) ; Free Radical Scavengers (0) ; Phenols (0) ; Plant Extracts (0) ; Methanol (67-56-1) ; Water (7732-18-5) ; Catechol Oxidase (EC 1.10.3.1)

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