Enhancing antimicrobial and antiviral properties of Cynara scolymus L. waste through enzymatic pretreatment and lactic fermentation

Abstract

This study explores the potential of Cynara scolymus L. (artichoke) waste as bioactive compounds resource with antimicrobial and antiviral properties. Three extracts were prepared using different methods: an ultrasound-assisted extraction with EtOH:H2O (1:1), an enzymatic pretreatment with Rapidase® Revelation Aroma, and a lactic fermentation for 10 days. The metabolomic profiles were compared using a UHPLC-HR-MS/Orbitrap spectrometer. While all extracts contained as main metabolites apigenin, luteolin, cynarine, chlorogenic acid, and caffeic acid, enzymatic pretreatment and fermentation resulted in significantly higher levels of secondary metabolites than the untreated waste extract. The results of antimicrobial and antiviral activities indicated that only pretreated and fermented extracts exhibited activity against Staphylococcus aureus, Bacillus cereus, and HSV-2 virus. These findings suggest that enzymatic pretreatment and lactic fermentation here used for the first time on artichoke waste could improve the bioactivity of its extracts, highlighting the use of C. scolymus by-products as a source of potential antimicrobial and antiviral constituents.