Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods

Autores
Zazzali, Ignacio; Gabilondo, Julieta; Peixoto Mallmann, Luana; Rodrigues, Eliseu; Perullini, Ana Mercedes; Santagapita, Patricio Roman
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Globe artichoke is rich in nutrients and phenolic compounds. However, nearly 85% of its biomass is discarded following harvest. To propose a scalable and economically attractive process for the revalorization of this material, a holistic analysis of the leftovers (bracts, stems and leaves) of three Argentine cultivars (Sampedrino, Gallego and Gringo) was proposed. Agricultural studies revealed differences for the crop yield of each variety and that bracts accounted for 65% of the overall waste biomass. Differences were also found for morphological features (aspect evaluation and color in the L*, a* and b* values). For the recovery of phenolic compounds, low-cost, green, and industrially applicable extraction methods were proposed and regardless of the water-based variations employed, stems extracts showed the highest values for biological activity. Among varieties, Sampedrino had the highest phenolic compounds concentration and antioxidant capacity for stems extracts (4.3 ± 0.2 mgGA/gFW for total phenolic compounds, 1.21 ± 0.01 mgGA/gFW for ABTS.+ scavenging capacity and 0.73 ± 0.02 mgGA/gFW for Ferric reducing antioxidant power). HPLC-MS confirmed the presence of 5-O-caffeoylquinic acid and dicaffeoylquinic acids in all samples, and a flavonoid with medical applications, kaempferol-3-O-glucoside, in leaves of all varieties. High concentrations of anthocyanins were also found in stems of all varieties. Here we propose friendly extractions using aqueous solvents for the recovery of health-promoting phenolic bioactive compounds that present great feasibility and transferability to the food industry for added-value products.
Fil: Zazzali, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Peixoto Mallmann, Luana. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Rodrigues, Eliseu. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Materia
ARTICHOKE
BIOACTIVE COMPOUNDS
EXTRACTION METHODS
HPLC-MS
LEFTOVERS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/176911
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/176911
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methodsZazzali, IgnacioGabilondo, JulietaPeixoto Mallmann, LuanaRodrigues, EliseuPerullini, Ana MercedesSantagapita, Patricio RomanARTICHOKEBIOACTIVE COMPOUNDSEXTRACTION METHODSHPLC-MSLEFTOVERShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Globe artichoke is rich in nutrients and phenolic compounds. However, nearly 85% of its biomass is discarded following harvest. To propose a scalable and economically attractive process for the revalorization of this material, a holistic analysis of the leftovers (bracts, stems and leaves) of three Argentine cultivars (Sampedrino, Gallego and Gringo) was proposed. Agricultural studies revealed differences for the crop yield of each variety and that bracts accounted for 65% of the overall waste biomass. Differences were also found for morphological features (aspect evaluation and color in the L*, a* and b* values). For the recovery of phenolic compounds, low-cost, green, and industrially applicable extraction methods were proposed and regardless of the water-based variations employed, stems extracts showed the highest values for biological activity. Among varieties, Sampedrino had the highest phenolic compounds concentration and antioxidant capacity for stems extracts (4.3 ± 0.2 mgGA/gFW for total phenolic compounds, 1.21 ± 0.01 mgGA/gFW for ABTS.+ scavenging capacity and 0.73 ± 0.02 mgGA/gFW for Ferric reducing antioxidant power). HPLC-MS confirmed the presence of 5-O-caffeoylquinic acid and dicaffeoylquinic acids in all samples, and a flavonoid with medical applications, kaempferol-3-O-glucoside, in leaves of all varieties. High concentrations of anthocyanins were also found in stems of all varieties. Here we propose friendly extractions using aqueous solvents for the recovery of health-promoting phenolic bioactive compounds that present great feasibility and transferability to the food industry for added-value products.Fil: Zazzali, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; ArgentinaFil: Peixoto Mallmann, Luana. Universidade Federal do Rio Grande do Sul; BrasilFil: Rodrigues, Eliseu. Universidade Federal do Rio Grande do Sul; BrasilFil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; ArgentinaElsevier2021-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/176911Zazzali, Ignacio; Gabilondo, Julieta; Peixoto Mallmann, Luana; Rodrigues, Eliseu; Perullini, Ana Mercedes; et al.; Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods; Elsevier; Food Bioscience; 41; 6-2021; 1-342212-42922212-4306CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429221000882info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2021.100963info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:35Zoai:ri.conicet.gov.ar:11336/176911instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:32:35.516CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
title Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
spellingShingle Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
Zazzali, Ignacio
ARTICHOKE
BIOACTIVE COMPOUNDS
EXTRACTION METHODS
HPLC-MS
LEFTOVERS
title_short Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
title_full Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
title_fullStr Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
title_full_unstemmed Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
title_sort Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods
dc.creator.none.fl_str_mv Zazzali, Ignacio
Gabilondo, Julieta
Peixoto Mallmann, Luana
Rodrigues, Eliseu
Perullini, Ana Mercedes
Santagapita, Patricio Roman
author Zazzali, Ignacio
author_facet Zazzali, Ignacio
Gabilondo, Julieta
Peixoto Mallmann, Luana
Rodrigues, Eliseu
Perullini, Ana Mercedes
Santagapita, Patricio Roman
author_role author
author2 Gabilondo, Julieta
Peixoto Mallmann, Luana
Rodrigues, Eliseu
Perullini, Ana Mercedes
Santagapita, Patricio Roman
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ARTICHOKE
BIOACTIVE COMPOUNDS
EXTRACTION METHODS
HPLC-MS
LEFTOVERS
topic ARTICHOKE
BIOACTIVE COMPOUNDS
EXTRACTION METHODS
HPLC-MS
LEFTOVERS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Globe artichoke is rich in nutrients and phenolic compounds. However, nearly 85% of its biomass is discarded following harvest. To propose a scalable and economically attractive process for the revalorization of this material, a holistic analysis of the leftovers (bracts, stems and leaves) of three Argentine cultivars (Sampedrino, Gallego and Gringo) was proposed. Agricultural studies revealed differences for the crop yield of each variety and that bracts accounted for 65% of the overall waste biomass. Differences were also found for morphological features (aspect evaluation and color in the L*, a* and b* values). For the recovery of phenolic compounds, low-cost, green, and industrially applicable extraction methods were proposed and regardless of the water-based variations employed, stems extracts showed the highest values for biological activity. Among varieties, Sampedrino had the highest phenolic compounds concentration and antioxidant capacity for stems extracts (4.3 ± 0.2 mgGA/gFW for total phenolic compounds, 1.21 ± 0.01 mgGA/gFW for ABTS.+ scavenging capacity and 0.73 ± 0.02 mgGA/gFW for Ferric reducing antioxidant power). HPLC-MS confirmed the presence of 5-O-caffeoylquinic acid and dicaffeoylquinic acids in all samples, and a flavonoid with medical applications, kaempferol-3-O-glucoside, in leaves of all varieties. High concentrations of anthocyanins were also found in stems of all varieties. Here we propose friendly extractions using aqueous solvents for the recovery of health-promoting phenolic bioactive compounds that present great feasibility and transferability to the food industry for added-value products.
Fil: Zazzali, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
Fil: Peixoto Mallmann, Luana. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Rodrigues, Eliseu. Universidade Federal do Rio Grande do Sul; Brasil
Fil: Perullini, Ana Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Santagapita, Patricio Roman. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Centro de Investigaciones en Hidratos de Carbono. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Centro de Investigaciones en Hidratos de Carbono; Argentina
description Globe artichoke is rich in nutrients and phenolic compounds. However, nearly 85% of its biomass is discarded following harvest. To propose a scalable and economically attractive process for the revalorization of this material, a holistic analysis of the leftovers (bracts, stems and leaves) of three Argentine cultivars (Sampedrino, Gallego and Gringo) was proposed. Agricultural studies revealed differences for the crop yield of each variety and that bracts accounted for 65% of the overall waste biomass. Differences were also found for morphological features (aspect evaluation and color in the L*, a* and b* values). For the recovery of phenolic compounds, low-cost, green, and industrially applicable extraction methods were proposed and regardless of the water-based variations employed, stems extracts showed the highest values for biological activity. Among varieties, Sampedrino had the highest phenolic compounds concentration and antioxidant capacity for stems extracts (4.3 ± 0.2 mgGA/gFW for total phenolic compounds, 1.21 ± 0.01 mgGA/gFW for ABTS.+ scavenging capacity and 0.73 ± 0.02 mgGA/gFW for Ferric reducing antioxidant power). HPLC-MS confirmed the presence of 5-O-caffeoylquinic acid and dicaffeoylquinic acids in all samples, and a flavonoid with medical applications, kaempferol-3-O-glucoside, in leaves of all varieties. High concentrations of anthocyanins were also found in stems of all varieties. Here we propose friendly extractions using aqueous solvents for the recovery of health-promoting phenolic bioactive compounds that present great feasibility and transferability to the food industry for added-value products.
publishDate 2021
dc.date.none.fl_str_mv 2021-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/176911
Zazzali, Ignacio; Gabilondo, Julieta; Peixoto Mallmann, Luana; Rodrigues, Eliseu; Perullini, Ana Mercedes; et al.; Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods; Elsevier; Food Bioscience; 41; 6-2021; 1-34
2212-4292
2212-4306
CONICET Digital
CONICET
url http://hdl.handle.net/11336/176911
identifier_str_mv Zazzali, Ignacio; Gabilondo, Julieta; Peixoto Mallmann, Luana; Rodrigues, Eliseu; Perullini, Ana Mercedes; et al.; Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methods; Elsevier; Food Bioscience; 41; 6-2021; 1-34
2212-4292
2212-4306
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2212429221000882
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbio.2021.100963
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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