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Exploring Cyanara cardunculus L. potential for the food industry: the antioxidant pattern

2023-03-21Conference object Open access
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dc.contributor.authorBarbosa, Cássia
dc.contributor.authorAndrade, Mariana
dc.contributor.authorVilarinho, Fernanda
dc.contributor.authorFernando, Ana Luisa
dc.contributor.authorSanches Silva, Ana
dc.date.accessioned2024-01-15T10:31:05Z
dc.date.available2024-01-15T10:31:05Z
dc.date.issued2023-03-21
dc.description.abstractCynara cardunculus L. (cardoon) is a versatile perennial crop indigenous to the Mediterranean region that has three botanical varieties including wild cardoon (var. sylvestris (Lamk) Fiori), cultivated cardoon (var. altilis DC.), and globe artichoke (var. scolymus (L.) Fiori). Cardoon is mostly renowned for its flower, which is used to coagulate milk in the production of soft cheeses, with the leaves serving as the primary by-product. The bioactive compound-rich leaves are employed in traditional medicine and have interesting antioxidant and antimicrobial properties1. Cardoon leaves may therefore be used in the food sector to prolong the shelf life of foods by preventing lipid oxidation and microbiological growth. This study aims to evaluate the antioxidant capacity, through DPPH free radical scavenging and the β-carotene bleaching assays, and total phenolic compounds content (TPC) and total flavonoids content (TFC) of cultivated cardoon and globe artichoke leaves extracts, both methanolic and ethanolic. Cardoon extracts, both ethanolic (2.1 mg/mL) and methanolic (0.8 mg/mL), presented lower EC50 than artichoke extracts (EC50EtOH= 3.9 mg/mL; EC50MeOH= 1.6 mg/mL), which means greater antioxidant capacity. For the β-carotene assay, cardoon extract (AACEtOH:448.06; AACMeOH:279.67) presented a higher antioxidant capacity coefficient (AAC) than the artichoke extract (AACEtOH:90.98; AACMeOH:114.97). Accordingly, cardoon extracts (EtOH: 81.98 mg GAE/g; MeOH: 112.84 mg GAE/g) also had a higher content of TPC than artichoke (EtOH: 49.14 mg GAE/g; MeOH: 29.79 mg GAE/g). The same can also be observed for TFC, where cardoon (EtOH: 145.47 mg ECE/g; MeOH: 129.27 mg ECE/g) presented greater total flavonoids content than artichoke (EtOH: 81.33 mg ECE/g; MeOH: 21.24 mg ECE/g).These results confirm that cardoon leaves are a natural source of antioxidant compounds that can be exploited by the food industry.pt_PT
dc.description.sponsorshipThis work was financially supported by the Mechanical Engineering and Resource Sustainability Center—MEtRICs, which is financed by national funds from the FCT/MCTES (UIDB/04077/2020 and UIDP/04077/2020). Cássia H. Barbosa thanks the Fundação para a Ciência e Tecnologia (FCT), Portugal for the Ph.D. Grant 2021.08154.BD.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/8900
dc.language.isoengpt_PT
dc.relationMechanical Engineering and Resource Sustainability Center
dc.relationMechanical Engineering and Resource Sustainability Center
dc.subjectCynara cardunculus L.pt_PT
dc.subjectCardoonpt_PT
dc.subjectBioactive Compoundspt_PT
dc.subjectAntioxidant Compoundspt_PT
dc.subjectFood Industrypt_PT
dc.subjectSegurança Alimentarpt_PT
dc.titleExploring Cyanara cardunculus L. potential for the food industry: the antioxidant patternpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardTitleMechanical Engineering and Resource Sustainability Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04077%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08154.BD/PT
oaire.citation.conferencePlacePorto, Portugalpt_PT
oaire.citation.title2.º Dare2change: Innovation-Driven Agrifood Business, 21 março 2023pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublicationeeea3256-1b3a-4b50-a399-e612ad441012
relation.isProjectOfPublicationed49c1c5-9ca2-46a0-bc88-450edc6a078c
relation.isProjectOfPublication4bf6b417-9ca7-4789-9d0c-4c83efb0fd9a
relation.isProjectOfPublication.latestForDiscoveryeeea3256-1b3a-4b50-a399-e612ad441012

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