ArticleJournal of the science of food and agriculture2025
Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Phenolic-Rich Extracts from Artichoke By-Products Promote Apoptosis in Human Colorectal Cancer Cell Lines.Nutrients · 2026Article
- Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention.Foods (Basel, Switzerland) · 2026Review
- Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications.Foods (Basel, Switzerland) · 2025Review
- Medicinal Plants for a Healthy Gut Microbiome: Scientific Insights into Modern Herbal Applications.International journal of molecular sciences · 2025Review
- Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria.Antioxidants (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors.
Funding
Abstract
backgroundThe globe artichoke (Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of residual materials, which are discarded annually. This accumulation of biowaste presents environmental challenges. However, these by-products remain rich in phytochemicals, such as dietary fibers, phenolic acids, sesquiterpene lactones, flavonoids, vitamins and minerals, similar to those found in the edible parts of the plant. The present study aimed to evaluate the potential of artichoke by-products by analyzing aqueous extracts (AEs) from seven cultivars, comprising two commercial hybrids and five local varieties, focusing on their phenolic content, antioxidant activity, and prebiotic potential.
resultsThe primary phenolic compounds identified in the AEs were hydroxycinnamates, notably 5-O-caffeoylquinic acid and 3,5-di-O-caffeoylquinic acid, and flavonoids, primarily apigenin-7-O-rutinoside, luteolin and luteolin-7-O-rutinoside. These bioactive compounds were more abundant in two of the five local varieties, with concentrations exceeding those in commercial hybrids by more than twofold. Local varieties consistently exhibited higher total phenolic content and greater antioxidant activity, as determined by the DPPH (i.e. 2,2-diphenyl-1-picrilyhydrazil) assay. Furthermore, local varieties demonstrated a remarkable prebiotic potential, supporting more robust probiotic cell growth and resulting in greater acidification compared to commercial hybrids.
conclusionThe findings highlight the potential for valorizing artichoke biowastes as dietary supplements. The rich functional and bioactive properties of these by-products, particularly in local varieties, offer promising applications in food-related industries. This approach not only leverages their nutritional benefits, but also addresses environmental concerns by valorizing biowaste. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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