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, Mercedes; Santagapita, Patricio R.
- 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.
EEA San Pedro
Fil: Zazzali, Ignacio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica y Departamento de Industrias; Argentina
Fil: Zazzali, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Zazzali, Ignacio. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Peixoto Mallmann, Luana. Universidade Federal do Río Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil.
Fil: Rodrigues, Eliseu. Universidade Federal do Río Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil.
Fil: Perullini, Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Inorgánica, Analítica y Química Física; Argentina
Fil: Perullini, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Física de Los Materiales, Medio Ambiente y Energía (INQUIMAE); Argentina
Fil: Perullini, Mercedes. Universidad de Buenos Aires. Instituto de Química Física de Los Materiales, Medio Ambiente y Energía (INQUIMAE); Argentina - Fuente
- Food Bioscience 41 : 100963 (June 2021)
- Materia
-
Cynara scolymus
Alcaucil
Compuestos Bioactivos
Métodos de Extracción
Antioxidantes
Globe Artichokes
Bioactive Compounds
Extraction Methods
HPLC
Antioxidants
Leftovers
Sobrantes - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/9527
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Overall evaluation of artichoke leftovers: Agricultural measurement and bioactive properties assessed after green and low-cost extraction methodsZazzali, IgnacioGabilondo, JulietaPeixoto Mallmann, LuanaRodrigues, EliseuPerullini, MercedesSantagapita, Patricio R.Cynara scolymusAlcaucilCompuestos BioactivosMétodos de ExtracciónAntioxidantesGlobe ArtichokesBioactive CompoundsExtraction MethodsHPLCAntioxidantsLeftoversSobrantesGlobe 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.EEA San PedroFil: Zazzali, Ignacio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica y Departamento de Industrias; ArgentinaFil: Zazzali, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Zazzali, Ignacio. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Peixoto Mallmann, Luana. Universidade Federal do Río Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil.Fil: Rodrigues, Eliseu. Universidade Federal do Río Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil.Fil: Perullini, Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Inorgánica, Analítica y Química Física; ArgentinaFil: Perullini, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Física de Los Materiales, Medio Ambiente y Energía (INQUIMAE); ArgentinaFil: Perullini, Mercedes. Universidad de Buenos Aires. Instituto de Química Física de Los Materiales, Medio Ambiente y Energía (INQUIMAE); ArgentinaElsevier2021-06-08T17:18:05Z2021-06-08T17:18:05Z2021-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9527https://www.sciencedirect.com/science/article/abs/pii/S22124292210008822212-4292https://doi.org/10.1016/j.fbio.2021.100963Food Bioscience 41 : 100963 (June 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:45:10Zoai:localhost:20.500.12123/9527instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:11.012INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
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 Cynara scolymus Alcaucil Compuestos Bioactivos Métodos de Extracción Antioxidantes Globe Artichokes Bioactive Compounds Extraction Methods HPLC Antioxidants Leftovers Sobrantes |
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, Mercedes Santagapita, Patricio R. |
author |
Zazzali, Ignacio |
author_facet |
Zazzali, Ignacio Gabilondo, Julieta Peixoto Mallmann, Luana Rodrigues, Eliseu Perullini, Mercedes Santagapita, Patricio R. |
author_role |
author |
author2 |
Gabilondo, Julieta Peixoto Mallmann, Luana Rodrigues, Eliseu Perullini, Mercedes Santagapita, Patricio R. |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
Cynara scolymus Alcaucil Compuestos Bioactivos Métodos de Extracción Antioxidantes Globe Artichokes Bioactive Compounds Extraction Methods HPLC Antioxidants Leftovers Sobrantes |
topic |
Cynara scolymus Alcaucil Compuestos Bioactivos Métodos de Extracción Antioxidantes Globe Artichokes Bioactive Compounds Extraction Methods HPLC Antioxidants Leftovers Sobrantes |
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. EEA San Pedro Fil: Zazzali, Ignacio. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica y Departamento de Industrias; Argentina Fil: Zazzali, Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina Fil: Zazzali, Ignacio. Universidad de Buenos Aires. Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR); Argentina Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina Fil: Peixoto Mallmann, Luana. Universidade Federal do Río Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil. Fil: Rodrigues, Eliseu. Universidade Federal do Río Grande do Sul. Instituto de Ciência e Tecnologia de Alimentos; Brasil. Fil: Perullini, Mercedes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Inorgánica, Analítica y Química Física; Argentina Fil: Perullini, Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química Física de Los Materiales, Medio Ambiente y Energía (INQUIMAE); Argentina Fil: Perullini, Mercedes. Universidad de Buenos Aires. Instituto de Química Física de Los Materiales, Medio Ambiente y Energía (INQUIMAE); 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 |
2021-06-08T17:18:05Z 2021-06-08T17:18:05Z 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/20.500.12123/9527 https://www.sciencedirect.com/science/article/abs/pii/S2212429221000882 2212-4292 https://doi.org/10.1016/j.fbio.2021.100963 |
url |
http://hdl.handle.net/20.500.12123/9527 https://www.sciencedirect.com/science/article/abs/pii/S2212429221000882 https://doi.org/10.1016/j.fbio.2021.100963 |
identifier_str_mv |
2212-4292 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/restrictedAccess |
eu_rights_str_mv |
restrictedAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
Food Bioscience 41 : 100963 (June 2021) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
reponame_str |
INTA Digital (INTA) |
collection |
INTA Digital (INTA) |
instname_str |
Instituto Nacional de Tecnología Agropecuaria |
repository.name.fl_str_mv |
INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria |
repository.mail.fl_str_mv |
tripaldi.nicolas@inta.gob.ar |
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12.559606 |