Abstract
In this study, leaf extracts from the Green Globe cultivar of artichoke (Cynara scolymus L.), a herbaceous plant of the Asteraceae family, were analyzed to determine the levels of basic nutrients, selected macroelements (K, P, Ca, Mg, and Na) and microelements (Zn, Fe, Mn, Cr, Pb, Cd, and Ni), and their ratios. The antioxidant activity (aa) of the extract was evaluated using ABTS˙+ and DPPH˙+ radicals and the ferric reducing antioxidant power assay (III) (FRAP). Total polyphenolic content was also determined. Macroelement concentrations in the artichoke leaf extract can be presented in descending order as follows: K > P > Ca > Mg > Na. Microelement content in the extract was as follows: Zn > Fe > Cr > Mn. We determined the ratios of elements in artichoke leaf extracts and compared them against the recommended dietary allowance, adequate intake, or tolerable upper intake level. Mean total phenolic content in artichoke leaf extracts was high – 2795 mg CAE/100 g dry matter (DM). The ABTS˙+ assay showed a very high ability of artichoke extract to scavenge free radicals (79.74%), and the antioxidant capacity measured at 1060.8 Trolox/1 g DM. The results show that artichoke extract is a valuable source of minerals and antioxidants that could have applications in the prevention of chronic non-communicable diseases caused by oxidative damage.
Highlights
Free radicals and their ability to induce oxidative stress play an important role in the pathogenesis of chronic noncommunicable diseases
The aim of this study was to evaluate the nutritional value of Cynara scolymus L. leaf extracts, with particular emphasis on the content and ratios of minerals, as well as the antioxidant activity
According to Colla et al [25], artichoke leaves have a phosphorus content of 890–980 mg/100 g dry matter (DM), while our results showed a 40% lower level in the extract (414 mg/ 100 g DM)
Summary
Free radicals and their ability to induce oxidative stress play an important role in the pathogenesis of chronic noncommunicable diseases. In terms of nutrients and bioactive substances, the highest concentrations are recorded in its leaves, which are mainly used to produce extracts [5]. Artichoke extracts can be added to food, mainly meat, both for its aroma and to protect food from lipid and protein oxidation. Interest in artichoke extract results from its multifaceted therapeutic effects. Extracts exert a diastolic effect on the gallbladder and bile ducts, causing an increase in the production of bile acid by liver cells [6]. Many authors emphasize that long-term dietary supplementation with artichoke extract significantly improves blood lipid profile [2, 7,8,9]. Antioxidants contained in the extract can protect the liver from the harmful effects of toxins, heavy metals, and other chemicals [5, 10]
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