Artichoke plant is rich in polyphenols and “phytochemicals” molecules that present choleretic, diuretic, hypocholesterolemic, antilipidemic and antihepatotoxic properties. Therefore, artichoke is a suitable vegetable for the extraction of antioxidant compounds useful for the prevention of cancer, cardiovascular disease and other diseases. These compounds are generally phenolic acids, particularly caffeic acid and its derivatives mono and dicaffeoylquinic acids, and simple and glycosylated flavonoids. These active ingredients are contained in the edible part used for food processing, and in leaves, stems and bract residues that represent the by-products of artichoke processing. The purpose of the present work was to extract nutraceutical substances from artichoke byproducts by using an innovative technology based on ultrasound. The use of water as a solvent could allow performing the process in sustainable way, in order to obtain extracts that could be utilized in food industry to produce functional foods. To obtain the extract, a minced aliquot of artichoke by-product was diluted with water (1:10,w/v), put in ultrasonic bath and submitted to ultrasound treatment using the following operative conditions: frequency 40 kHz, power effective 200 W, ultrasound intensity of 0.6 W/cm2, time 60min (three replicates). A not ultrasound-treated sample was used as control. The extracts were submitted to analysis of total polyphenols (Folin-Ciocalteu), antioxidant activity (ABTS, DPPH),and phenolic profile by HPLC-DAD. In comparison to control, the extracts obtained at the end of ultrasound treatment showed higher total phenolic content (about 40%), and higher antioxidant activity (40 and 110% for ABTS and DPPH, respectively). Concerning the phenolic compounds, the ultrasound extracts had the same profile of control, but showed a greater concentration. In conclusion, the ultrasonic extracts from artichoke by-products were found to be richer in total phenolic content and antioxidant activity, and could be used in preparation of functional food.
Ultrasound-assisted extraction of nutraceutical substances from artichoke by-products
TRANI, ANTONIO;FACCIA, Michele;GAMBACORTA, Giuseppe
2013-01-01
Abstract
Artichoke plant is rich in polyphenols and “phytochemicals” molecules that present choleretic, diuretic, hypocholesterolemic, antilipidemic and antihepatotoxic properties. Therefore, artichoke is a suitable vegetable for the extraction of antioxidant compounds useful for the prevention of cancer, cardiovascular disease and other diseases. These compounds are generally phenolic acids, particularly caffeic acid and its derivatives mono and dicaffeoylquinic acids, and simple and glycosylated flavonoids. These active ingredients are contained in the edible part used for food processing, and in leaves, stems and bract residues that represent the by-products of artichoke processing. The purpose of the present work was to extract nutraceutical substances from artichoke byproducts by using an innovative technology based on ultrasound. The use of water as a solvent could allow performing the process in sustainable way, in order to obtain extracts that could be utilized in food industry to produce functional foods. To obtain the extract, a minced aliquot of artichoke by-product was diluted with water (1:10,w/v), put in ultrasonic bath and submitted to ultrasound treatment using the following operative conditions: frequency 40 kHz, power effective 200 W, ultrasound intensity of 0.6 W/cm2, time 60min (three replicates). A not ultrasound-treated sample was used as control. The extracts were submitted to analysis of total polyphenols (Folin-Ciocalteu), antioxidant activity (ABTS, DPPH),and phenolic profile by HPLC-DAD. In comparison to control, the extracts obtained at the end of ultrasound treatment showed higher total phenolic content (about 40%), and higher antioxidant activity (40 and 110% for ABTS and DPPH, respectively). Concerning the phenolic compounds, the ultrasound extracts had the same profile of control, but showed a greater concentration. In conclusion, the ultrasonic extracts from artichoke by-products were found to be richer in total phenolic content and antioxidant activity, and could be used in preparation of functional food.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
