Sains Malaysiana 51(9)(2022): 2843-2855


Extraction, Identification, and Quantification of Bioactive Compounds from Globe Artichoke (Cynara cardunculus var. scolymus)

(Pengekstrakan, Pengenalpastian dan Pengkuantitian Sebatian Bioaktif daripada Sayur Articok (Cynara cardunculus var. scolymus)




1Department of Bread and Pasta, Food Technological Research Institute, Agricultural Research Centre, Egypt
2Department of Food Technology, Faculty of Agriculture, Kafrelsheikh University, Egypt


Diserahkan: 10 Disember 2021/Diterima: 31 Mac 2022



This study looked at the best conditions for extracting bioactive compounds from globe artichoke (Cynara cardunculus var. scolymus), such as total phenolics, flavonoids, ascorbic acid, and inulin. The obtained results showed that the optimum conditions for extraction of total phenolics and flavonoids from receptacle and bracts of artichoke, when applying maceration at room temperature, with 70% methanol for 4 h. Genstin was the major phenolic compound (57.86 and 25.6 mg/100 g DM) in artichoke receptacle and bracts, respectively. The highest content of ascorbic acid extracted from artichoke parts was obtained using 1% citric acid solution at 25 °C. In addition, the optimum conditions for extraction of inulin were autoclave at 120 °C for 15 min.  The most abundant essential amino acids were aromatic amino acids (phenylalanine and tyrosine), followed by valine, lysine, and leucine but sulfur amino acids were the limited amino acids found in the artichoke parts. Our results also suggested that bioactive compounds from artichoke extracts might have a promising future in the management of oxidative stress on the gastrointestinal tract and recommended as an attractive ingredient for developing functional food.


Keywords: Artichoke receptacle; ascorbic acid; bracts; flavonoids; inulin; phenolics



Kajian ini melihat kepada keadaan yang terbaik untuk mengekstrak sebatian bioaktif daripada sayur articok (Cynara cardunculus var. scolymus), seperti jumlah fenol, flavonoid, asid askorbik dan inulin. Keputusan yang diperoleh mendedahkan keadaan optimum untuk pengekstrakan jumlah fenol dan flavonoid daripada penyangga dan braktea articok, apabila menggunakan proses maserasi pada suhu bilik, dengan 70% metanol selama 4 jam. Genstin ialah sebatian fenol utama (57.86 dan 25.6 mg/100 g DM) masing-masing dalam penyangga dan brakta articok. Kandungan tertinggi asid askorbik yang diekstrak daripada bahagian articok telah diperoleh menggunakan 1% larutan asid sitrik pada suhu 25 °C. Di samping itu, keadaan optimum untuk pengekstrakan inulin ialah dengan menggunakan autoklaf pada suhu 120 °C selama 15 min. Asid amino perlu yang paling banyak ialah asid amino aromatik (fenilalanina dan tirosina), diikuti oleh valina, lisina dan leusina tetapi asid amino sulfur adalah terhad yang terdapat dalam bahagian articok. Keputusan kami juga mencadangkan bahawa sebatian bioaktif daripada ekstrak articok mungkin mempunyai masa depan yang cerah dalam pengurusan tekanan oksidatif pada saluran gastrousus dan disyorkan sebagai bahan yang menarik untuk membangunkan fungsian.


Kata kunci: Asid askorbik; brakta; fenol; flavonoid; inulin; penyangga articok



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