Antioxidant content and Coagulant activity of wild and cultivated artichokes in Morocco (Cynara cardunculus L.)

Abstract

Natural plant extracts are sustainable alternatives to chemical food additives with less side effects. Wild and cultivated artichoke bracts (cynara cardunculus L.) were evaluated for their bioactive content and scavenging activity on two stages (bracts stage) I and (full bloom stage) II. Head flowers were collected from the second stage and analyzed for their coagulating properties. Phenolic compounds, flavonoids total content in bracts extracts of wild artichoke significantly exceeded those of the cultivated plant; a decrease of these compounds was noted from stage I to stage II for both plants. Flowers Enzymatic extract of both plants exhibited a reduced clotting time and a lower proteolytic activity. Indeed, 280 μg tyr / ml was measured for microbial rennet, 90 μg tyr / ml for the wild artichoke flower extract and 85 μg tyr / ml for the cultivated artichoke flower. This study revealed the potential interest of valorization of artichoke different parts commonly considered as dietary waste in different food and health applications.

Keywords

• artichaut
• cynara cardunculus
• antioxydants
• coagulation
• activité protéolytique