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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9527
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oai_identifier_str oai:localhost:20.500.12123/9527
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling 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/restrictedAccess2025-10-23T11:17:32Zoai: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:l2025-10-23 11:17:33.383INTA 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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score 12.982451

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