The Open Nutraceuticals Journal




(Discontinued)

ISSN: 1876-3960 ― Volume 8, 2015

Chemical Composition, Antioxidant and Antimicrobial Potential of Artichoke


The Open Nutraceuticals Journal, 2014, 7: 15-20

Sobhy A. El Sohaimy

Department of Food Technology, Arid land Cultivation Research, City of Scientific Research and Technological Application (SRTA-City), Universities and Research Centers District, New Borgel Arab, 21923 Alexandria, Egypt.

Electronic publication date 27/6/2014
[DOI: 10.2174/1876396001407010015]




Abstract:

Artichoke can be eaten as a fresh, canned or frozen vegetable for its health benefits due to the high content of polyphenols. The aim of this study is to elucidate the chemical composition, antioxidant and antimicrobial activity of globe artichoke (Cynara cardunculus L) and baby anzio artichoke (Cyrnara scolymus). The results of this investigation revealed that, the globe artichoke showed a moisture, protein and carbohydrate content higher than baby anzio. On the other hand the baby anzio showed a lipid content higher than globe artichoke. Baby anzio extract showed a higher phenolic compounds than glob artichoke extract. The baby anzio methanol extract showed the antioxidant activity higher than globe artichoke (IC50 of baby anzio extract lower that IC50 of globe artichoke extract). At the same time the baby anizio extract exhibited more toxicity and inhibition zone diameter against 5 pathogenic bacterial strains than globe artichoke extract. This study confirmed that the two varieties of artichoke exhibited moderate functional properties like antioxidant and antimicrobial activity. Subsequently, baby anzio artichoke is more effective and powerful in antioxidant and antimicrobial activity.


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