Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Materials
2.2. Chemical and Reagents
2.3. Samples Preparation
2.4. Inulin Extraction and Optimization
2.5. Determination of Inulin Content
2.6. Phenolic Compound Extract Preparation
2.7. Spectrophotometric Assays
2.7.1. Determination of Total Phenolic Content (TPC)
2.7.2. Determination of Total Flavonoid Content (TFC)
2.7.3. Determination of Total Tannins Content (TTC)
2.7.4. Radical Scavenging Activity (DPPH)
2.8. Statistical Analysis
3. Results
3.1. Inulin Extraction Optimization Results
3.2. Inulin Content of Artichoke By-Products
3.3. Bioactive Compounds in Artichokes
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Artichoke Fractions | Water (%) | Inulin (mg/g of FD Matrix) |
---|---|---|
Leaves | 85.71 ± 5.74 | 4.07 ± 0.23 d |
Stems | 84.46 ± 3.98 | 40.96 ± 2.34 b |
Internal bracts | 83.54 ± 4.97 | 51.30 ± 1.17 a |
External bracts | 79.68 ± 4.39 | 38.98 ± 0.45 c |
Artichoke Fractions | TPC | TFC | TTC | DPPH |
---|---|---|---|---|
(mg GAE/mL) | (mg RT/mL) | (mg TAE/mL) | (mg TE/mL) | |
Leaves | 63.19 ± 11.30 b | 4.22 ± 0.45 c | 0.71 ± 0.001 c | 8.98 ± 0.54 c |
Stem | 213.46 ± 9.57 a | 23.37 ± 2.98 a | 2.52 ± 0.03 a | 21.93 ± 0.04 a |
Internal bracts | 73.15 ± 5.24 b | 8.59 ± 0.74 b | 1.29 ± 0.03 b | 12.64 ± 0.89 b |
External bracts | 30.29 ± 8.06 c | 1.02 ± 0.22 d | 0.27 ± 0.03 d | 6.67 ± 0.13 d |
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Alessandroni, L.; Bellabarba, L.; Corsetti, S.; Sagratini, G. Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy). Gastronomy 2024, 2, 129-140. https://doi.org/10.3390/gastronomy2040010
Alessandroni L, Bellabarba L, Corsetti S, Sagratini G. Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy). Gastronomy. 2024; 2(4):129-140. https://doi.org/10.3390/gastronomy2040010
Chicago/Turabian StyleAlessandroni, Laura, Lorenzo Bellabarba, Samanta Corsetti, and Gianni Sagratini. 2024. "Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy)" Gastronomy 2, no. 4: 129-140. https://doi.org/10.3390/gastronomy2040010
APA StyleAlessandroni, L., Bellabarba, L., Corsetti, S., & Sagratini, G. (2024). Valorization of Cynara cardunculus L. var. scolymus Processing By-Products of Typical Landrace “Carciofo Di Montelupone” from Marche Region (Italy). Gastronomy, 2(4), 129-140. https://doi.org/10.3390/gastronomy2040010