Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product

This work is aimed at: (i) analysing the extracts obtained from canning by-products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC-ESI-MS/MS profile, colour, textural properties and cooking performance of fresh pasta enriched of the most antioxidant extract, with control pasta. The concentrated Catanese cv. extracts showed the highest antioxidant activity (1662 umol Trolox equivalents Lâ 1) and the highest levels of luteolin-7-O-rutinoside, luteolin-7-O-glucoside and apigenin-7-O-rutinoside compared to other cultivars. Fresh pasta enriched of Catanese extract showed higher (P