Analysis of artichoke (Cynara cardunculus L.) extract by means of micellar electrokinetic capillary chromatography

Abstract

The main constituents of artichoke extract were separated by micellar electrokinetic chromatography (MEKC), using a buffer consisting of 100 mM sodium dodecyl sulfate (SDS) in 20 mM sodium dihydrogen phosphate, 20 mM disodium tetraborate (pH 8.6) as background electrolyte. Optimum separation voltage of 28 kV (positive polarity) and a capillary temperature of 25 degrees C gave the best analysis. The UV detection was performed at 200 nm. The method was successfully used to analyze plant and drug samples as well as for the study of artichoke antioxidant activity. The quantitative MEKC results were in good agreement to those obtained previously by reversed-phase high-performance liquid chromatography (RP-HPLC).

Quantitative Determination of Phenolic Compounds in Artichoke-Based Dietary Supplements and Pharmaceuticals by High-Performance Liquid Chromatography

“…Phenolic Profile and Content of Artichoke Pharmaceuticals and Dietary Supplements. As compared to the great number of investigations dealing with the determination of pharmaceutically relevant compounds and their quantification in artichoke leaves and heads ( − ), little is known about the composition of artichoke pharmaceuticals and dietary supplements ( − ). As can be seen in Figure , the monocaffeoylquinic acids were the major compounds (from 38.6% to 78.8%) based on total phenolic contents in all samples, and, interestingly, the amounts were slightly higher in dietary supplements (from 54.1% to 78.8%) than in pharmaceuticals (from 38.6% to 67.1%).…”

Antioxidant and antimicrobial activity of Cynara cardunculus extracts

“…Previous chemical investigations have shown the presence of saponins, sesquiterpene lactones, flavones, sterols, coumarins and lignans in leaves and seeds of C. cardunculus (Valentao, Fernandez, Carvalho, Andrade, Seabra, & Bastos, 2002;Ševčikova, Glatz, & Slanina, 2002;Pinelli, Agostini, Comino, Lanteri, Portis, & Romani, 2007;Koubaa & Damak, 2003). In involucral bracts of the investigated species were identified sterols, triterpenoid saponins, coumarines, flavonoids and caffeic acid derivatives (Mučaji, Grančai, Nagy, Višňovská, & Ubik, 2000).…”

Cheesemaking with vegetable coagulants—the use of Cynara L. for the production of ovine milk cheeses

“…Other compounds, such as steroids and triterpenoids, were also isolated. Surprisingly, no reference is made to the presence of flavonoids, mentioned by several authors as existing in cardoon and artichoke 49–53 and also in other Cynara species, such as C. sibthorpiana. 54 Also, no reference was made to the composition of the flowers, which is the only part of the plant used as coagulant.…”