Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars.

Abstract

Background: The globe artichoke (Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of residual materials, which are discarded annually. This accumulation of biowaste presents environmental challenges. However, these by-products remain rich in phytochemicals, such as dietary fibers, phenolic acids, sesquiterpene lactones, flavonoids, vitamins and minerals, similar to those found in the edible parts of the plant. The present study aimed to evaluate the potential of artichoke by-products by analyzing aqueous extracts (AEs) from seven cultivars, comprising two commercial hybrids and five local varieties, focusing on their phenolic content, antioxidant activity, and prebiotic potential.

Results: The primary phenolic compounds identified in the AEs were hydroxycinnamates, notably 5-O-caffeoylquinic acid and 3,5-di-O-caffeoylquinic acid, and flavonoids, primarily apigenin-7-O-rutinoside, luteolin and luteolin-7-O-rutinoside. These bioactive compounds were more abundant in two of the five local varieties, with concentrations exceeding those in commercial hybrids by more than twofold. Local varieties consistently exhibited higher total phenolic content and greater antioxidant activity, as determined by the DPPH (i.e. 2,2-diphenyl-1-picrilyhydrazil) assay. Furthermore, local varieties demonstrated a remarkable prebiotic potential, supporting more robust probiotic cell growth and resulting in greater acidification compared to commercial hybrids.

Conclusion: The findings highlight the potential for valorizing artichoke biowastes as dietary supplements. The rich functional and bioactive properties of these by-products, particularly in local varieties, offer promising applications in food-related industries. This approach not only leverages their nutritional benefits, but also addresses environmental concerns by valorizing biowaste. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.