Phenolic Composition of Artichoke Waste and Its Antioxidant Capacity on Differentiated Caco-2 Cells

Abstract

Artichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2,2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.

Valorization of Artichoke Industrial By-Products Using Green Extraction Technologies: Formulation of Hydrogels in Combination with Paulownia Extracts

“…Regardless of the heating strategy, an increase in severity led to increased phenolic yields at 220 • C, showing a maximum of 2.9 and 3.8 g GAE/100 g artichoke bracts (AB) in conventional and microwave heated equipment (Figure 2b), respectively. The phenolic content ranged from 2 to 12 g/100 g extract, and compared favorably with those reported for alcoholic extracts [6,7]. Similar behavior was observed for the antiradical properties determined by ABTS scavenging (Figure 2c) and expressed in g Trolox eq./100 g extract, with maximums of 22.9% in conventional extraction and 27.2% in microwave heating at the highest temperature, comparable or superior to the potency reported for ethanolic extracts [6,8].…”

“…The phenolic content ranged from 2 to 12 g/100 g extract, and compared favorably with those reported for alcoholic extracts [6,7]. Similar behavior was observed for the antiradical properties determined by ABTS scavenging (Figure 2c) and expressed in g Trolox eq./100 g extract, with maximums of 22.9% in conventional extraction and 27.2% in microwave heating at the highest temperature, comparable or superior to the potency reported for ethanolic extracts [6,8]. DPPH radical scavenging capacity of the extracts diluted 1:50 were expressed as inhibition percentage and showed better results in conventional heating extraction, reaching 36.2% versus 25.8%.…”

Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies

“…Other vegetables that lead to high amounts of byproducts are fennels (58,59), broccoli (60), cabbages (61), lettuce (62,63) and artichokes (64,65).…”

On the Neuroprotective Effects of Naringenin: Pharmacological Targets, Signaling Pathways, Molecular Mechanisms, and Clinical Perspective

“…Naringenin may be found in two forms of aglycone or its glycosidic form (naringenin-7- O -glucoside) [15] (Figure 1). Naringin (III) can also be seen as naringin (naringenin-7-rhamnoglucoside) [16] and narirutin (naringenin-7- O -rutinoside) [17]. Naringenin glycosides depending on their sugar moiety, attach via a glycosidic linkage at C7 to the flavonoid, and are cleaved by specific enzymes, then naringenin (aglycone) would be released [18].…”