000098239 001__ 98239
000098239 005__ 20210303162451.0
000098239 0247_ $$2doi$$a10.3390/nu11081723
000098239 0248_ $$2sideral$$a121885
000098239 037__ $$aART-2019-121885
000098239 041__ $$aeng
000098239 100__ $$aJiménez-Moreno, N.
000098239 245__ $$aPhenolic composition of artichoke waste and its antioxidant capacity on differentiated Caco-2 cells
000098239 260__ $$c2019
000098239 5060_ $$aAccess copy available to the general public$$fUnrestricted
000098239 5203_ $$aArtichoke waste represents a huge amount of discarded material. This study presents the by-products (bracts, exterior leaves, and stalks) of the “Blanca de Tudela” artichoke variety as a potential source of phenolic compounds with promising antioxidant properties. Artichoke residues were subjected to different extraction processes, and the antioxidant capacity and phenolic composition of the extracts were analyzed by spectrophotometric methods and high performance liquid chromatography (HPLC) analyses, respectively. The most abundant polyphenols in artichoke waste were chlorogenic acid, luteolin-7-O-rutinoside, and luteolin-7-O-glucoside. Minor quantities of cynarin, luteolin, apigenin-7-O-glucoside, apigenin-7-O-rutinoside, and naringenin-7-O-glucoside were also found. The antioxidant activity of the obtained extracts determined by ABTS [2, 2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)], DPPH (2, 2-diphenyl-1-pycrilhydracyl), and FRAP (Ferric Ion Reducing Antioxidant Power) was highly correlated with the total concentration of phenolic compounds. Chlorogenic acid, luteolin-7-O-glucoside, and luteolin-7-O-rutinoside, the most abundant compounds in 60% methanol extracts, are the components most responsible for the antioxidant activity of the artichoke waste extracts. The extract with the best antioxidant capacity was selected to assay its antioxidant potential on a model intestinal barrier. This action of the hydroxycinnamic acids on intestinal cells (Caco-2) was confirmed. In summary, artichoke waste may be considered a very interesting ingredient for food functionalization and for therapeutic purposes.
000098239 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/SAF2016-75441-R$$9info:eu-repo/grantAgreement/ES/ISCIII-SUDOE/Redvalue-SOE1-PI-E0123$$9info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012$$9info:eu-repo/grantAgreement/ES/DGA-FEDER/Otra manera de hacer Europa$$9info:eu-repo/grantAgreement/ES/DGA-FEDER/B16-17R
000098239 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000098239 590__ $$a4.546$$b2019
000098239 591__ $$aNUTRITION & DIETETICS$$b17 / 89 = 0.191$$c2019$$dQ1$$eT1
000098239 592__ $$a1.329$$b2019
000098239 593__ $$aNutrition and Dietetics$$c2019$$dQ1
000098239 593__ $$aFood Science$$c2019$$dQ1
000098239 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000098239 700__ $$aCimminelli, M.J.
000098239 700__ $$aVolpe, F.
000098239 700__ $$aAnsó, R.
000098239 700__ $$aEsparza, I.
000098239 700__ $$aMármol, I.
000098239 700__ $$0(orcid)0000-0002-3595-7668$$aRodríguez-Yoldi, M.J.$$uUniversidad de Zaragoza
000098239 700__ $$aAncín-Azpilicueta, C.
000098239 7102_ $$11005$$2410$$aUniversidad de Zaragoza$$bDpto. Farmacología y Fisiolog.$$cÁrea Fisiología
000098239 773__ $$g11, 8 (2019), 1723 [15 pp]$$pNUTRIENTS$$tNutrients$$x2072-6643
000098239 8564_ $$s595151$$uhttps://zaguan.unizar.es/record/98239/files/texto_completo.pdf$$yVersión publicada
000098239 8564_ $$s2472463$$uhttps://zaguan.unizar.es/record/98239/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000098239 909CO $$ooai:zaguan.unizar.es:98239$$particulos$$pdriver
000098239 951__ $$a2021-03-03-16:11:50
000098239 980__ $$aARTICLE