https://doi.org/10.17113/ftb.61.03.23.8038

Supplement

Bioactive Compounds from Artichoke and Application Potential

Thais Feiden, Eunice Valduga, Jamile Zeni^* and Juliana Steffens

Food Engineering Department, URI - Campus of Erechim, Av. Sete de Setembro 1621, 99709-910 Erechim - RS, Brazil

Article history:

Received: 13 December 2022

Accepted: 12 July 2023

Keywords:

enzymes; polyphenols; antioxidant; methods of extraction; purification; bioactivities; applications

Summary:

Cynara cardunculus L. var. scolymus, known as the artichoke, originated in the Mediterranean region and is now cultivated in several countries. The artichoke has leaves, a stem, and a head, also called a floral capitulum, covered with green and pointed bracts. It is rich in polyphenols, flavonoids, anthocyanins, phenolic compounds, inulin, coumarins, anthocyanins, terpenes, dietary fibre, enzymes, polysaccharides, minerals and vitamins, and therefore has a wide range of uses, including in the food industry, medicine and biofuels. Several studies have shown that artichokes have properties such as antioxidant, anti-inflammatory, antimicrobial, anticancer, hypocholesterolaemic, anti-HIV, cardioprotective, hepatoprotective and lipid-lowering effects. The aim of this study is to provide a literature review on the phytochemical composition, bioactivity and applications, focusing on the methods of extraction, purification and concentration of enzymes present in artichoke.