Proximate Composition, Minerals and Antioxidant Activity of Artichoke Leaf Extracts

被引：0
作者：
Wioletta Biel
Robert Witkowicz
Ewa Piątkowska
Cezary Podsiadło
机构：
[1] West Pomeranian University of Technology,Department of Pig Breeding, Animal Nutrition and Food
[2] University of Agriculture,Institute of Plant Production
[3] University of Agriculture,Department of Human Nutrition
[4] West Pomeranian University of Technology,Department of Agronomy
来源：
Biological Trace Element Research | 2020年 / 194卷
关键词：
Leaf extracts; Element ratios; Total phenolic content; Antioxidant activity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In this study, leaf extracts from the Green Globe cultivar of artichoke (Cynara scolymus L.), a herbaceous plant of the Asteraceae family, were analyzed to determine the levels of basic nutrients, selected macroelements (K, P, Ca, Mg, and Na) and microelements (Zn, Fe, Mn, Cr, Pb, Cd, and Ni), and their ratios. The antioxidant activity (aa) of the extract was evaluated using ABTS˙+ and DPPH˙+ radicals and the ferric reducing antioxidant power assay (III) (FRAP). Total polyphenolic content was also determined. Macroelement concentrations in the artichoke leaf extract can be presented in descending order as follows: K > P > Ca > Mg > Na. Microelement content in the extract was as follows: Zn > Fe > Cr > Mn. We determined the ratios of elements in artichoke leaf extracts and compared them against the recommended dietary allowance, adequate intake, or tolerable upper intake level. Mean total phenolic content in artichoke leaf extracts was high – 2795 mg CAE/100 g dry matter (DM). The ABTS˙+ assay showed a very high ability of artichoke extract to scavenge free radicals (79.74%), and the antioxidant capacity measured at 1060.8 Trolox/1 g DM. The results show that artichoke extract is a valuable source of minerals and antioxidants that could have applications in the prevention of chronic non-communicable diseases caused by oxidative damage.
引用
收藏
页码：589 / 595
页数：6
相关论文
共 213 条
[1]  
Frutos MJ(2008)Effect of artichoke ( Food Sci Technol Int 14 49-55
[2]  
Guilabert-Antón L(2016) L.) fiber on textural and sensory qualities of wheat bread Rev Der Pharmacia Lettre 8 68-173
[3]  
Tomás-Bellido A(2013)Study of therapeutic effects of Int J Food Sci Nutr 64 7-15
[4]  
Hernández-Herrero JA(2003) L Enzym Microb Technol 33 738-742
[5]  
Miraj S(1994)Beneficial effects of artichoke leaf extract supplementation on increasing HDL-cholesterol in subjects with primary mild hypercholesterolaemia: a double-blind, randomized, placebo-controlled trial Phytomedicine 1 107-115
[6]  
Kiani S(2011)Enzymatic removal of phenols from aqueous solution by artichoke ( Trop J Pharm Res 10 777-783
[7]  
Rondanelli M(2013) L.) extracts Monaldi Arch Chest Dis 80 17-26
[8]  
Giacosa A(2015)Increase in choleresis by means of artichoke extract Evid Based Complement Alternat Med 2015 1-9
[9]  
Opizzi A(2013)Antioxidant and antimicrobial activities of ethanol extracts of Cynara scolymus ( Pharm Biol 51 1104-1109
[10]  
Faliva MA(2010), Biol Trace Elem Res 135 264-274
12345678910