Artichoke By-products Research Articles

Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L

The aim of this study was to optimise pectin extraction from artichoke by-products with Celluclast®1.5L using an experimental design analysed by response-surface methodology (RSM). The variables optimised were artichoke by-product powder concentration (2–7%, X1), enzyme dose (2.2–13.3 U g−1, X2) and extraction time (6–24 h, X3). The variables studied were galacturonic acid (GalA) (R2 93.9) and pectic neutral sugars (R2 92.8) content and pectin yield (R2 88.6). In the optimum extraction conditions (X1 = 6.5%; X2 = 10.1 U g−1; X3 = 27.2 h), pectin yield was 176 mgg−1 dry matter (DM). Considering 27.2 h of treatment as the +α value given by the design, the extraction time was increased up to 48 h obtaining a yield of 221 mg g−1 DM. The enzymatic method optimised allows obtaining artichoke pectin with good yield, high GalA (720 mg g−1 DM) and arabinose (127.6mgg−1 DM) contents and degree of methylation of 19.5%.

Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage

The present study was carried out to evaluate the antioxidant potential of artichoke byproducts extract (AE) and butylated hydroxyltoluene (BHT) in raw beef patties during refrigerated storage. Freshly minced beef was assigned to one of the following three treatments: (1) control (no antioxidant) (2) 27.3 mg AE phenolics/100 g meat (optimized by using response surface methodology), (3) 10 mg BHT/100 g meat. Total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, color values, iron content, primary oxidation products, secondary oxidation products and protein oxidation were evaluated during storage. Results showed that AE is rich sources of phenolic compounds and these compounds showed high efficiency as antioxidant against lipid oxidation during the storage. The AE treatment substantially inhibited (P < 0.05) lipid and protein oxidation in raw beef patties to a much greater extent than BHT treatment. The amount of carbonyls from protein oxidation significantly (P < 0.05) increased during storage, and this increase was significantly higher in the control patties than in their treated counterparts. a* values of refrigerated beef patties decreased with storage. It was concluded that AE have potential to be used as natural antioxidant when compared to BHT in meat products.

Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats.

Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts) in the diet of dairy goats (0%, 12.5% and 25% inclusion) on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes. Panelists were not able to differentiate among yogurts obtained from those milks by discriminant triangular sensory tests. Silages of artichoke by-products can be included in isoproteic and isoenergetic diets for dairy goats, up to a 25% (feed dry matter), without negatively affecting milk technological and sensory properties whereas reducing feeding costs.

Development and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products

A novel ingredient acting as a slow digestible dietary fiber (DF) was developed by including native corn starch in calcium alginate microspheres (MS). In this study three types of antioxidant DF-rich ingredients were designed and developed by including in the MS, polyphenol-rich vegetable by-product extracts (obtained from pomegranate peels, olive leaves and artichoke leaves) and their potential functionality was assessed in vitro.Specifically, the physico-chemical properties of the new MS were compared with those of six commercially available DF concentrates and with wheat and oat brans. To evaluate the potential efficacy to release PPs along the gastrointestinal tract (GiT), pomegranate peels-microspheres (PPe-MS) were subjected to in vitro simulated gastrointestinal digestion. Results showed that the newly developed MS had higher free antioxidant capacity (free-TAC) than commercial DF rich products, and the bound antioxidant capacity (bound-TAC) of PPe-MS was comparable to that of wheat bran and 4.4 folds higher than that of oat-bran. Furthermore, it was shown that the release of ellagitannins from cooked PPe-MS along in vitro simulated gastro-intestinal digestion decreased from the salivary to the small intestine phase whereas gallic acid, ellagic acid and its derivatives had an opposite trend. A certain amount of PPs was found in the spent pellet obtained from the in vitro digestion, which was mimicking the residue reaching the colon in vivo. In conclusion data showed that the new antioxidant MS have physical-chemical properties like those of wheat and oat brans, mainly including the bound antioxidant capacity. This open to new possibilities of functional utilization of vegetable by-products for obtaining valuable and healthy food ingredients.

Xylanase production by Aureobasidium pullulans on globe artichoke stem: Bioprocess optimization, enzyme characterization and application in saccharification of lignocellulosic biomass

ABSTRACTStatistical optimization of the factors affecting xylanase production by Aureobasidium pullulans NRRL Y-2311-1 on globe artichoke stem was performed for the first time. The optimization strategies used resulted in almost six-fold enhancement of xylanase production (66.48 U/ml). Biochemical and thermal characterization of the crude xylanase preparation was performed to elucidate its feasibility for different industrial applications. The optimum conditions for xylanase activity were pH 4.0 and 30–50°C. The enzyme was very stable over a wide pH range of 3.0–8.0. The thermal stability studies revealed an inactivation energy of 183 kJ/mol. Thermodynamic parameters (enthalpy, entropy, and Gibbs free energy) for thermal inactivation were also determined. Primary application of the crude xylanase preparation in saccharification of corn cob subjected to different pretreatment techniques has been evaluated. The crude xylanase preparation was very promising for saccharification of corn cob pretreated with aqueous ammonia. The maximum yield of reducing sugar was 357 mg/g dry substrate, which revealed that the crude xylanase from A. pullulans could be a very good alternative in saccharification of lignocellulosic biomass for biological fuel generation. This study also provides a basis for further exploitation of globe artichoke by-products in microbial production of several other industrially significant metabolites.

Phytochemical Compounds from the Crop Byproducts of Tunisian Globe Artichoke Cultivars

The phytochemical composition in two Tunisian globe artichoke cultivars (bracts, leaves, and floral stems) was evaluated in the plant byproducts. The results indicated that the bracts contain the highest levels of total phenols, o-diphenols, and flavonoids, whereas tannins seem to be more abundant in the leaves. Bracts from the 'Violet d'Hyères' cultivar possessed more total phenols (160.8mg/g DW), flavonoids (64.9mg/g DW), and anthocyanins (15.3μg/g DW) than the 'Blanc d'Oran' bracts (134.5mg/g DW, 51.2mg/g DW, and 8.3μg/g DW, resp.). Sixty-four volatile compounds were identified in the headspace of globe artichoke material, particularly in the bracts. The volatile profile showed that sesquiterpene hydrocarbons and non-terpene derivatives were the main volatiles emitted by the bracts in both cultivars. These results suggest that globe artichoke byproducts might represent a potential source of natural compounds, which could be used as nutraceuticals or as ingredients in the design of functional foods.

Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Legume flours, due to their phenol and fibre content, are ideal ingredients for improving the nutritional value of bakery products. In this study, artichoke stem powder (ASP) was used to substitute 0%, 2.5%, 5%, 7.5% and 10% of wheat flour for making breads. Proximate composition of wheat flour and ASP were determined. Bread qualities and total phenols content were analyzed and compared with those of wheat bread. Results show that ASP contained 10.37% moisture, 10.28% ash, 11.53% protein, 0.86% fat, 51.29% fibre and 1350 mg EAG/100g d.m. ASP addition considerably modified the bread quality: altered appearance and texture, darker crumb and more intense odour were observed. From the sensory evaluation, tastes of bread with higher content of ASP (7.5 and 10%) were the most acceptable for assessors. Total phenol contents of breads significantly increased with the addition of ASP. Therefore ASP may be considered as valuable ingredients for industrial manufacture of functional foods.

Potential Biogas Production from Artichoke Byproducts in Sardinia, Italy

The paper aims at evaluating the potential biogas production, both in terms of CH4 and theoretical energy potential, from globe artichoke agricultural byproducts in Sardinia. Field data about the productivity of byproducts were collected on five artichoke varieties cultivated in Sardinia, to assess the biomethane production of their aboveground non-food parts (excluding the head). Moreover, secondary data from previous studies and surveys at regional scale were collected to evaluate the potential biogas production of the different districts. Fresh globe artichoke residues yielded, on average, 292.2 Nm3·tDOM−1, with dissimilarities among cultivars. Fresh samples were analyzed in two series: (a) wet basis; and (b) wet basis with catalytic enzymes application. Enzymes proved to have some beneficial effects in terms of anticipated biomethane availability. At the regional level, ab. 20 × 106 Nm3 CH4 could be produced, corresponding to the 60% of current installed capacity. However, districts potentials show some differences, depending on the specific biomass partitioning and on the productivity of cultivated varieties. Regional assessments should encompass the sensitiveness of results to agro-economic variables and the economic impacts of globe artichoke residue use in the current regional biogas sector.

Chemical profile and cellular antioxidant activity of artichoke by-products.

Artichoke by-products, produced from agricultural procedures and the processing industry, represent a huge amount of discarded material. In this research, the main artichoke by-products, bracts and leaves, were characterized in terms of their bioactive constituents (phenolic compounds and inulin) and cellular antioxidant potential to estimate their nutraceutical potential. The ultrahigh-performance-ultraviolet detection-high resolution mass spectroscopy (UHPLC-UV-HRMS) profiles of both by-products show that 5-caffeoylquinic acid and 1,5-dicaffeoylquinic acid are the most abundant bioactive compounds, and the content of flavone glycosides can be used to discriminate between bracts and leaves. Artichoke by-products contain a remarkable overall phenolic content (0.5-1.7 g per 100 g dry matter), whereas they differ widely in the amounts of inulin with higher levels in bracts (3.8-8.2 g per 100 g dry matter). The cellular antioxidant activities of bract and leaf extracts (half maximal effective concentration (EC50) = 26.6-124.1 mg L-1) are better than or similar to that of a commercial leaf extract, and are related to the dicaffeoylquinic acid levels, particularly to 1,5-dicaffeoylquinic acid. These results reveal that artichoke by-products are a promising and cheap source of bioactive compounds. Bracts could be used as a source of inulin and caffeoylquinic acids for the production of food additives and nutraceuticals and also as an alternative to the traditional application of leaf extracts.

Phenols and Antioxidant Activity in Vitro and in Vivo of Aqueous Extracts Obtained by Ultrasound-Assisted Extraction from Artichoke By-Products

Artichoke by-products are rich in phenolic compounds although they represent a waste for the food industry. This paper examines the application of ultrasound-assisted extraction (UAE) for obtaining organic solvent-free extracts rich in nutraceuticals from artichoke scraps. Application of ultrasounds for 60 minutes on test samples, using water as a solvent, improved recovery of phenolic substances compared with untreated samples. Among the phenols detected by high performance liquid chromatography, 5-O-caffeoylquinic and 1,5-di-O-caffeoylquinic acids were identified. In vivo treatments of tobacco BY-2 cells with ultrasonic extracts consistently enhanced their antioxidant power, making the cells more resistant to heat stress. UAE applied to artichoke by-products, using water as a solvent, appears to be a powerful eco-friendly technique that can provide extracts rich in nutraceuticals and turn waste products into resources. The extracts could be advantageously utilized in the food industry to produce functional foods.

Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing

In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6–67.0%) and low fat (2.5–3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153–729μmol gallic acid equivalents, 6.9–19.2μmol quercetin equivalents and 85–234μmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated.

THE ARTICHOKE: A TRAVELLING COMPANION IN THE SOCIAL LIFE, TRADITIONS AND CULTURE

The artichoke, Cynara cardunculus L. subsp. scolymus (L.) Hayek, in more than five hundred years of cultivation and usage, has marked the most disparate aspects of everyday life and culture, particularly in Italy, France and Spain. The artichokes are recalled in riddles, idioms, lore, legends, anecdotes, tales, poems, films, video, records, music programmes, blogs, web site, monuments, ancient mosaic, fountains, in the art of foretelling lottery numbers and in numerous paintings dating the 16th century until today. Items of common use named Artichokes, such as pasta bowls, serving set, tea pot, spreader, table lamp, wax candle, candelabrum, curtain pole, silk table skirt, knitting patterns colour, rings, earring mint, heart necklace, hotel, bed and breakfast, restaurants, cafe, bar, florists, magazines, publishing house, art graphic design, circus, fireworks, marathon walk, motor-cycle rally, will be remembered. Moreover the artichoke policy, refers to instance, to a shrewd strategy of dealing with one opponent at a time. Kings, queen, prince, captains, wizards, gold artichokes awards, religious sect, artichokes that are not artichokes, artichoke-named villages, people whose last name is Carciofo together with its diminutives, will be reported as well. Beside the existence of nearly 300 landraces, mention has been made of the importance of local festivals, shows and fairs dedicated to the artichoke. The striking roots in the diversity of Italian territory, originate more than 270 typical regional recipes and more than 1.300 all over Italy. At the end the curiosity and the presumed aphrodisiac property, the traditional and folk medicine indication, artichoke leaf tea, liqueur, wine, cheese, very numerous typical artichoke handicraft and by-products will be cited.

Inulin in Some Artichoke By-Products :Determination and Effects of Some Technological Processes Thereon

Inulin in Some Artichoke By-Products :Determination and Effects of Some Technological Processes Thereon

OHMIC BLANCHING EFFECTS ON DRYING OF VEGETABLE BYPRODUCT

ABSTRACT Ohmic blanching could be used as an alternative fast blanching method in vegetable processing. Artichoke is a vegetable that is a good source of natural antioxidants. In this study, artichoke byproduct was pretreated with ohmic blanching (25 and 40 V/cm at 85C) and water blanching (at 85 and 100C). The ohmic blanching (40 V/cm) at 85C was able to show similar peroxidase inactivation times (310 ± 2 s) with the water blanching at 100C (300 ± 2 s). The retention of vitamin C and the total phenolic content was found to be highest in the byproduct blanched ohmically by 40 V/cm voltage gradient at 85C. Blanched artichoke byproducts were then dried in the fluid‐bed drier. The drying process was optimized by using response surface methodology. Optimum drying parameters were obtained as 80C, 0.8 m/s and the pretreatment of ohmic blanching at 40 V/cm voltage gradient.PRACTICAL APPLICATIONSResidues can form up to 60–65% of the harvested vegetable material in the industries. These residues are very perishable products that are difficult to manage because of environmental problems. Vegetable byproducts have valuable components and should be used in the preparation of functional foods. One of these is artichoke byproducts having high amounts of phenolic substances. The use of artichoke byproduct extracts have been reported in the application of functionalization of soups and bakery products.Main processes in the treatment of artichoke and its byproduct are blanching and drying. There is no study ever done that explains theoptimization of drying of artichoke products in open literature, according to the author's knowledge. Ohmic heating is a fast and homogeneous electrical heating method inactivating enzymes faster than conventional methods in addition to preserving valuable compounds. It could also enhance the drying performance of vegetable products. The results of this study give information about the drying conditions of artichoke byproducts and the use of ohmic blanching in industrial vegetable processing.

Globe artichoke: A functional food and source of nutraceutical ingredients

Globe artichoke ( Cynara cardunculus L. subsp. scolymus (L.) Hayek, (formerly Cynara scolymus L.) represents an important component of the Mediterranean diet, and is a rich source of bioactive phenolic compounds, and also inulin, fibre and minerals. In addition, artichoke leaf extracts have long been used in folk medicine, particularly for liver complaints. These therapeutic properties have been often been ascribed to the cynarin (1,3- O-dicaffeoylquinic acid) content of these extracts. In various pharmacological test systems, artichoke leaf extracts have exhibited hepatoprotective, anticarcinogenic, antioxidative, antibacterial, anti-HIV, bile-expelling, and urinative activities as well as the ability to inhibit cholesterol biosynthesis and LDL oxidation. These broad therapeutic indications cannot be ascribed to a single, but to several active compounds that together generate additive or synergistic pharmacologic effects; these include mono- and dicaffeoylquinic acids, and flavonoids such as luteolin and its 7- O-glucoside. Artichoke by-products such as leaves, external bracts and stems that are produced by the artichoke processing industry, represent a huge amount of discarded material (about 80–85% of the total biomass of the plant), which could be used as a source of inulin but also of phenolics, and should be considered as a raw material for the production of food additives and nutraceuticals.

Evaluation of artichoke (Cynara scolymus) by-product using the semi-automatic In vitro gas production technique

The major constraint limiting the development of livestock production in many developing countries is inadequacy of animal feed; although there are a wide range of valuable by-products and residues eligible to complement it. To estimate whether a material is appropriate for animal feeding, in vitro gas production (GP) technique have been used to evaluate the potential of different classes of feedstuffs to supply nutrients to ruminants. Thus, the fermentation characteristics of artichoke by-product (Cynara scolymus), alfalfa and Tifton 85 (Cynodon sp) hay were evaluated by in vitro GP technique.

An industrial approach in the search of natural antioxidants from vegetable and fruit wastes

Eleven fruit and vegetable byproducts and two minor crops were screened for industrial polyphenol exploitation potential by determination of their extraction yield, total phenolic content (TPC, Folin–Ciocalteu), and antioxidant activity (NTZ/hypoxanthine superoxide assay, ferric thiocyanate method). Extracts with the highest activity, economic justification and phenolic content were obtained from apple (TPC maximum 48.6 ± 0.9 mg Gallic acid equivalents g −1 dry extract), pear (60.7 ± 0.9 mg GAE g −1), tomato (61.0 ± 3.0 mg GAE g −1), golden rod (251.4 ± 7.0 mg GAE g −1) and artichoke (514.2 ± 14.9 mg GAE g −1). Apple, golden rod and artichoke byproducts were extracted at pilot plant scale and their antioxidant activity was confirmed by determination of their free radical scavenging activity (DPPH) and the inhibition of stimulated linoleic acid peroxidation (TBA and Rancimat ® methods). The preservative effect of the three extracts (determination of the peroxide value in test crème formulations with 0.1–1.0% extract concentrations) was similar to the established antioxidants Oxynex ® 0.1%, Controx ® KS 0.15%, and butylated hydroxytoluene (BHT) 0.01%. This study demonstrates the possibility of recovering high amounts of phenolics with antioxidant properties from fruit and vegetable residuals not only for food but also cosmetic applications.

Functionalisation of commercial chicken soup with enriched polyphenol extract from vegetable by-products

Ready-to-eat foods such as soups are in great demand by consumers, owing to the changes in lifestyle over the last half-century. In this context, the addition of new health-promoting active ingredients such as polyphenols could represent an important way to increase the intake of these compounds. Three different by-products from artichoke, lettuce and cauliflower handling and commercialisation have been use to obtain enriched polyphenol extract using a water extraction protocol. The artichoke by-products extract was composed of caffeic acid derivatives while the lettuce and the cauliflower by-products extract were composed of both caffeic acid derivatives and flavonols. The amounts of these compounds were evaluated with HPLC-DAD; it transpired that the artichoke by-products extract had the highest levels of polyphenols (100 mg of polyphenols/g of dry extract), followed by lettuce by-products extract (46 mg of polyphenols/g of dry extract) and cauliflower by-products extract (34 mg of polyphenols/g of dry extract). A sensory panel with four trained judges evaluated the addition of different amounts of extracts. Both artichoke and lettuce by-products extract could be added to the soup to a maximum amount of 10 mg of extract/mL of soup and cauliflower with 5 mg of extract/mL of soup, while still improving the grade of acceptability of the soup with respect to the original soup. In addition, antioxidant capacity was evaluated as free radical scavenging activity (ABTS·+ assay) and the ability to reduce the 2,4,6-tripyridyl-s-triazine (TPTZ)-Fe(III) complex to TPTZ-Fe(II) (FRAP assay). The antioxidative capacity increased with addition of the extracts between 3.5 times and 13 times (ABTS·+ assay) as well as between 23 times and 85 times (FRAP assay). The results obtained indicate that these by-products could provide the extracts with antioxidant phenolics that could be used to functionalise foods. Obviously, before incorporating these by-product extracts as dietary complements, it is necessary to carry out further studies about their toxicity (i.e. possible residual presence of pesticides), in vivo activity, and bioavailability.

Artichoke (Cynara scolymus L.) byproducts as a potential source of health-promoting antioxidant phenolics.

The present study reports a fast, economical, and feasible way to extract antioxidant phenolics from artichoke byproducts: raw artichoke (RA), blanched (thermally treated) artichoke (BA), and artichoke blanching waters (ABW). These byproducts represent a huge amount of discarded material in some industries. Two protocols, with possible industrial applicability, based on both methanol and water extractions were used. Phenolic contents (expressed as caffeic acid derivatives) (grams per 100 g of dry extract) were 15.4 and 9.9 for RA when extracted with methanol and water, respectively; 24.3 and 10.3 for BA when extracted with methanol and water, respectively; and finally, 11.3 g of phenolics/100 mL of ABW. Therefore, methanol extracts yielded more phenolics than water extracts, especially when BA byproducts were used. The higher amount of phenolics in BA could be due to the inactivation of polyphenol oxidase (PPO) at the industrial scale (due to blanching process), avoiding PPO-catalyzed oxidation of these phenolics, a phenomenon that could occur in RA byproducts. Artichoke extracts from industrial byproducts showed a high free radical scavenging activity (versus both DPPH* and ABTS*+ radicals) as well as capacity to inhibit lipid peroxidation (ferric thiocyanate method). According to these results, the use of artichoke extracts from industrial byproducts as possible ingredients to functionalize foodstuffs (to decrease lipid peroxidation and to increase health-promoting properties) is suggested.

Potential environmental impact of effluents from the artichoke (Cynara scolymus L.) byproduct ensiling process using additives.

Three treatments have been tested on canned artichoke byproduct after 50 days of ensilage: formic acid at 20% in doses of 2 mL. kg(-)(1) (FA), cane sugar molasses at 50 g.kg(-)(1) (M), and sodium chloride at 30 g.kg(-)(1) (SC). A fourth batch acted as a control group (C). The nutritive value, fermentation characteristics, environmental pollution effect, and total volume of effluents released have been studied. The highest nutritive value recorded was with SC silage. The use of the additives did not significantly improve the fermentation stability of the silage, but the total production of effluents in each treatment-52.7 (FA), 46.9 (M), and 55.2 (SC)-was significantly lower (P < 0.01) than that of the control group (70.1 L.Tm(-)(1)). The chemical oxygen demand (COD), 117300 mg of O(2).L(-)(1), and the conductivity, 46.4 microOmega(-)(1). cm(-)(1), were significantly higher (P < 0.01) in M and SC, respectively, than in the other group.