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Article

Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (Cynara scolymus L.) By-Products

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Authors to whom correspondence should be addressed.
Academic Editor: Jesus Simal-Gandara
Molecules 2020, 25(14), 3302; https://doi.org/10.3390/molecules25143302
Received: 29 June 2020 / Revised: 16 July 2020 / Accepted: 17 July 2020 / Published: 21 July 2020
(This article belongs to the Special Issue Secondary Metabolites in Plant Foods)
An economic and effective method for storage is necessary to make full use of the nature of active components in artichoke by-products and ease environmental pressure. In this paper, the potential of silage fermentation for the preservation and recycling of polyphenols and terpenes in artichoke by-products is evaluated. The silage of artichoke by-products is characterized by lactic acid bacteria fermentation. Silage distinctly increases the abundance of lactic acid bacteria in artichoke by-products, such as Lactobacillus, Lactococcus, Serratia, and Weissella, and greatly increases the abundance of Firmicutes. The improvement of the microorgan structure and composition is of great significance for the quality of artichoke by-products. Polyphenols in the stems and leaves of artichokes are preserved well in silage. Among the 18 polyphenol compounds detected by high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS), the contents of 11 phenolic acids and four flavonoids increased significantly. For terpenes detected by gas chromatography-mass spectrometry (GC-MS), the contents of four pentacyclic triterpenoids increased significantly, while two sterols were kept stable in the silage process. Silage is a potential biotechnology for the long-term preservation of bioactive components, such as polyphenols and terpenes in artichoke by-products, and the results provide a scientific basis for the efficient utilization of by-products. View Full-Text
Keywords: globe artichoke by-product; silage; polyphenol; terpene; lactic acid bacteria globe artichoke by-product; silage; polyphenol; terpene; lactic acid bacteria
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MDPI and ACS Style

Fan, Z.; Chen, K.; Ban, L.; Mao, Y.; Hou, C.; Li, J. Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (Cynara scolymus L.) By-Products. Molecules 2020, 25, 3302. https://doi.org/10.3390/molecules25143302

AMA Style

Fan Z, Chen K, Ban L, Mao Y, Hou C, Li J. Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (Cynara scolymus L.) By-Products. Molecules. 2020; 25(14):3302. https://doi.org/10.3390/molecules25143302

Chicago/Turabian Style

Fan, Zhuoyan, Kai Chen, Lingyin Ban, Yu Mao, Caiyun Hou, and Jingming Li. 2020. "Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (Cynara scolymus L.) By-Products" Molecules 25, no. 14: 3302. https://doi.org/10.3390/molecules25143302

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