The Role of Extracts of Edible Parts and Production Wastes of Globe Artichoke (Cynara cardunculus L. var. scolymus (L.)) in Counteracting Oxidative Stress

Antioxidants, Journal Year: 2025, Volume and Issue: 14(1), P. 116 - 116

Published: Jan. 20, 2025

In addition to the immature edible flower heads, cultivation of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) generates substantial quantities by-products, including leaves, stems, and roots, which constitute potential sources bioactive compounds prebiotic dietary fiber. Preserving agricultural biodiversity promoting socioeconomic development are essential for enhancing domestic production fostering innovation. search new biomolecules with antioxidant properties, this research focused on a landrace at risk genetic erosion, still cultivated in northern part Lazio region, known as “Carciofo Ortano”. To investigate properties various tissues from Ortano” landrace, methanolic extracts were prepared main secondary leaves representative genotypes landrace. Additionally, obtained same four landraces/clones included varietal platform PGI Romanesco del Lazio”, served reference genotypes: Campagnano, Castellammare, C3, Grato 1. The these assessed using FRAP, ABTS, DPPH assays, total phenolic content (TPC). stem head two 1 clone, have higher content, demonstrated highest activity. These therefore studied their chemical profile HPLC-DAD SPME-GC/MS analysis. investigated vitro capacity differentiated SH-SY5Y cells, assessing effects ROS levels restoration GSH levels. Furthermore, vivo beneficial counteracting oxidative stress evaluated high sucrose-fed Drosophila melanogaster, is typical hallmark hyperglycemic status. Overall, results indicated that inflorescences along byproducts its cultivation, raw materials containing whose can be exploited further applications pharmaceutical medical sectors.

Language: Английский

---

Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review

Antioxidants, Journal Year: 2024, Volume and Issue: 13(8), P. 954 - 954

Published: Aug. 6, 2024

Ipomoea batatas (L.) Lam is a dicotyledonous plant originally from tropical regions, with China and Spain acting as the main producers outside within EU, respectively. The root, including only flesh, edible part, peel, leaves, stems, or shoots are considered by-products, which generated due to being discarded in field during processing. Therefore, this study aimed perform comprehensive review of nutritional value, phytochemical composition, health-promoting activities purple-fleshed sweet potato its lead potential applications bakery products for development functional foods. methodology applied selected topic used conduct search, abstracts full texts, discuss results using different general databases. studies suggested that parts characterized by high content essential minerals bioactive compounds, anthocyanins belonging cyanidin peonidin type. flesh leaves also phenolic compounds carotenoids such lutein β-carotene. provides antioxidant anti-inflammatory power modulation effect transcription factor Nrf2 NF-kB translocation, may protection against hepatic neurological disorders, among others. Furthermore, by-products can play dual role food attractive color wide range biological enhance profile. As result, it harness processing through an appropriate agro-industrial valorization system.

Language: Английский

---

GC-MS and HPLC Analysis of Bioactive Compounds in Globe Artichoke Extract to Enhance Antioxidant and Antibacterial Properties in Low-Salt Domiati Cheese

Applied Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 100800 - 100800

Published: Feb. 1, 2025

Language: Английский

---

Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars

Journal of the Science of Food and Agriculture, Journal Year: 2025, Volume and Issue: unknown

Published: March 22, 2025

Abstract BACKGROUND The globe artichoke ( Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of plants generates substantial amounts residual materials, which are discarded annually. This accumulation biowaste presents environmental challenges. However, these by‐products remain rich phytochemicals, such as dietary fibers, phenolic acids, sesquiterpene lactones, flavonoids, vitamins and minerals, similar to those found edible parts plant. present study aimed evaluate potential by analyzing aqueous extracts (AEs) from seven cultivars, comprising two commercial hybrids five local varieties, focusing on their content, antioxidant activity, prebiotic potential. RESULTS primary compounds identified AEs were hydroxycinnamates, notably 5‐ O ‐caffeoylquinic acid 3,5‐di‐ acid, primarily apigenin‐7‐ ‐rutinoside, luteolin luteolin‐7‐ ‐rutinoside. These bioactive more abundant concentrations exceeding than twofold. Local varieties consistently exhibited higher total content greater determined DPPH (i.e. 2,2‐diphenyl‐1‐picrilyhydrazil) assay. Furthermore, demonstrated remarkable potential, supporting robust probiotic cell growth resulting acidification compared hybrids. CONCLUSION findings highlight for valorizing biowastes supplements. functional properties by‐products, particularly offer promising applications food‐related industries. approach not only leverages nutritional benefits, but also addresses concerns biowaste. © 2025 Author(s). Journal Science Food Agriculture published John Wiley & Sons Ltd behalf Society Chemical Industry.

Language: Английский

---

Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties

Antioxidants, Journal Year: 2025, Volume and Issue: 14(4), P. 475 - 475

Published: April 16, 2025

The incorporation of artichoke bracts, a by-product processing, into pasta formulations represents an innovative approach to enhancing the nutritional and functional properties this staple food while promoting environmental sustainability. This study aimed evaluate impact powder (AP) enrichment (10% w/w replacement semolina) on technological, nutritional, antioxidant, sensory pasta. enriched (P-AP) was compared control (P-CTR) through comprehensive physicochemical analyses, including cooking performance, polyphenol characterization, in vitro digestion. Polyphenol analysis revealed that chlorogenic acid, dicaffeoylquinic acids, flavonoids accounted for 87% total identified phenolic compounds P-AP. Despite 42% reduction free polyphenols due cooking, digestion 47% increase polyphenols, attributed release bound polyphenols. Antioxidant assays (DPPH, ABTS, FRAP) confirmed significantly higher antioxidant capacity P-AP P-CTR. Additionally, exhibited lower predicted glycemic index (pGI = 56.67) than 58.41), beneficial feature blood glucose regulation. Sensory highlighted distinct differences between samples, with showing stronger vegetal, artichoke, legume-like notes, as well intensity bitterness astringency. While panelists rated P-CTR overall liking, maintained acceptable characteristics. These findings support valorization by-products production, demonstrating their potential enhance quality contributing circular economy.

Language: Английский

---

Biological Activity of Inulin-Rich Fraction Obtained from Discarded Portions of Regional Cultivated Artichokes (Cynara cardunculus L. var. scolymus)

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: April 29, 2025

Language: Английский

---

Examining the role of polyphenols in the in vitro starch hydrolysis of gluten free enriched flatbreads

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144456 - 144456

Published: May 1, 2025

Language: Английский

---

In-Depth LC-ESI/HRMS-Guided Phytochemical Analysis and Antioxidant Activity Analysis of Eco-Sustainable Extracts of Cynara cardunculus (Carciofo di Paestum PGI) Leaves

Plants, Journal Year: 2024, Volume and Issue: 13(24), P. 3591 - 3591

Published: Dec. 23, 2024

The Italian Carciofo di Paestum (C. scolymus) PGI, an artichoke variety from the Campania region, was investigated for its potential to reuse by-products food supplements. EtOH:H2O 50:50 and 75:25 extracts of leaves were analyzed phenolic flavonoid content antioxidant activity (TEAC: 1.90 1.81 mM Trolox; DPPH IC50: 106.31 µg/mL 128.21 µg/mL; FRAP: 1.68 1.58 FeSO₄/g extract). To further investigate potential, ability two scavenge reactive species assessed in Caco-2 cell cultures, showing a dose-dependent capacity. highlight metabolites responsible activity, LC-ESI/HRMSMS analysis achieved, revealing 28 compounds (sesquiterpenes, megastigmanes, quinic acid hydroxycinnamic derivatives, flavonoids, lignans, triterpenoid saponins, polar fatty acids), which structures determined using 1D- 2D-NMR analysis. In addition, quantitative determination caffeoyl, dicaffeoyl, derivatives (CQAs) performed through LC-ESI/QTrap/MS/MS, highlighting that most abundant compound 5-caffeoylquinic (6), with values 9.310 7.603 mg/g extract (75:25) (50:50), respectively. showed rich bioactive compounds, suggesting their development into antioxidant-based supplements may protect cells oxidative stress support overall wellness.

Language: Английский

---

Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)

Gastronomy, Journal Year: 2024, Volume and Issue: 2(4), P. 129 - 140

Published: Sept. 26, 2024

Food waste is a growing global problem that originates from variety of sources, with about 38% it coming food processing. In recent years, the European Union has encouraged investigations into by-products for their exploitation in several fields. this study, main processing artichoke (Cynara cardunculus L. var. scolymus), being leaves, stems, and external bracts, were analyzed. This study aims to valorize by-product order promote its cultivation help producers create new supply chain cultivar, typical Marche region Italy, which subject potential risk genetic erosion. Several bioactive substances monitored quantified, including inulin, an important D-fructose polymer widely used physical–chemical functional properties prebiotic activity. Inulin extraction was optimized through experimental design terms time temperature. Moreover, total content polyphenols, flavonoids, tannins investigated each by-product, revealing stems as richest fraction all compounds.

Language: Английский

---

Antioxidant and Nutritional Potential of Artichoke (Cynara scolymus L.) By-Product Extracts in Fat-Replaced Beef Burgers with Hydrogel Emulsions from Olive Oil

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(22), P. 10123 - 10123

Published: Nov. 5, 2024

Beef burger consumption has been questioned due to the burgers’ high levels of saturated fatty acids and use synthetic additives for preservation. In order improve acceptability health benefits this product, two functional ingredients, artichoke extra-virgin olive oil (EVOO), have used formulate four different beef burgers: a control (CB), fat-replaced with an EVOO emulsion (FRB), FRB formulations incorporation enzymatically treated (FRB-TAE) or untreated (FRB-AE) extract. Fat replacement significantly affected lipid profile burgers, increasing oleic acid n-3 PUFA such as α-linolenic eicosapentaenoic acids. Artichoke exerted beneficial effects on antioxidant activity, well total phenolic content reformulated leading decrease in color changes, protein oxidation after 3 days storage at 4 °C, reducing formation volatile compounds hexanal, 2,3-Octanedione, 1-Octen-3-ol. No differences were found between sensory parameters studied. These results demonstrate possible revalorization by-products by improving nutritional properties revealing potential application higher value-added ingredient meat industry.

Language: Английский

---