Phenolic composition of artichoke waste and its antioxidant capacity on differentiated Caco-2 cells

Jiménez-Moreno, N. ; Cimminelli, M.J. ; Volpe, F. ; Ansó, R. ; Esparza, I. ; Mármol, I. ; Rodríguez-Yoldi, M.J. (Universidad de Zaragoza) ; Ancín-Azpilicueta, C.

Resumen: Artichoke 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.

Idioma: Inglés

DOI: 10.3390/nu11081723

Año: 2019

Publicado en: Nutrients 11, 8 (2019), 1723 [15 pp]
ISSN: 2072-6643

Factor impacto JCR: 4.546 (2019)

Categ. JCR: NUTRITION & DIETETICS rank: 17 / 89 = 0.191 (2019) - Q1 - T1

Factor impacto SCIMAGO: 1.329 - Nutrition and Dietetics (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/B16-17R
Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/Otra manera de hacer Europa
Financiación: info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012
Financiación: info:eu-repo/grantAgreement/ES/ISCIII-SUDOE/Redvalue-SOE1-PI-E0123
Financiación: info:eu-repo/grantAgreement/ES/MINECO/SAF2016-75441-R

Tipo y forma: Article (Published version)

Área (Departamento): Área Fisiología (Dpto. Farmacología y Fisiolog.)