HPLC Phytochemical Profiling of Residual Artichoke Leaves

Research conducted by the University of Milan (Edolo and Milan, Italy) aimed to illustrate phytochemical and nutritional features of the residual eaves of Carciofo di Malegno, an artichoke landrace native to the Italian Alps. A comparative analysis was also carried out using leaves from two commercial cultivars and a commercial herbal tea product using high performance liquid chromatography (HPLC). The data accumulated are relevant for evaluation of the potential of these residual leaves, especially in view of their importance within sustainable value chains, including the development of functional food and nutraceutical applications. A paper based on this work was published in Molecules (1).

A perennial herbaceous plant belonging to the Asteraceae family, the globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori) most likely originated in the Mediterranean Basin, where it was domesticated from its wild ancestors (2). Its cultivation today is prevalent across the region, and it has become a major element of the Mediterranean agricultural economy (3). While the globe artichoke is currently cultivated worldwide, more than 80% of global production still occurs in Mediterranean countries, with Italy being the second-largest producer, accounting for approximately 23% of global production (4).

The globe artichoke is appreciated not only for its culinary versatility but also for its remarkable nutritional profile, being an excellent source of inulin, dietary fiber, and essential minerals; all these factors make it an important component of the Mediterranean diet. However, beyond the vegetable’s dietary significance, this plant has been traditionally employed in folk medicine for its hepatoprotective, choleretic, diuretic, and lipid-lowering properties (5), which are primarily attributed to its high content of phenolic compounds that contribute to its well-documented health-promoting effects (6).

Previous studies conducted by this group (7) focused on the capitula, the only part of Carciofo di Malegno currently consumed, with research concentrating on their nutritional and phytochemical profiles. As no data is currently available on the residual leaves, which represent a substantial but underutilized portion of the plant biomass, the researchers set out to characterize their phytochemical and nutritional features, focusing on the quantification of caffeoylquinic acids, flavonoids, cynaropicrin, and proximate composition parameters. In addition, comparative analysis was carried out using leaves from two commercial cultivars and a commercial herbal tea product. These data are relevant to evaluate the potential of these residual leaves, particularly in view of their importance within sustainable value chains, including the formulation of functional food and nutraceutical applications (1).

The chromatographic analysis revealed that the leaves of Carciofo di Malegno exhibited a distinct chemical profile compared to the commercial products tested alongside. Chlorogenic acid was detected only in trace amounts, with a barely detectable peak. The main constituents were the flavonoids scolymoside and cynaroside, although their concentrations were lower than those observed in the other extracts. Several additional minor peaks were detected and tentatively attributed to flavonoid derivatives based on their ultraviolet (UV) absorbance spectra. However, their low abundance prevented isolation and full structural characterization. Among the analysed samples, Carciofo di Malegno showed the lowest phenolic content, with all identified phenolic compounds below the limit of quantification (1).

The data compiled leads the researchers to believe that the reuse of residual leaves from Carciofo di Malegno offers a promising opportunity. Given its nutritional profile—especially in terms of fiber and mineral content—the leaves of Carciofo di Malegno may be considered as potential ingredients for the development of innovative food formulations, representing a potentially valuable, yet underutilized, resource. Although the research team admits that further research is necessary to fully evaluate their functional properties and application potential, the current value exhibited may offer a dual benefit: the support of sustainable use of agricultural by-products and the contribution to conservation practices (1).

References

1. Zuccolo, M.; Bassoli, A.; Giorgi, A. et al. Phytochemical Profiling of Residual Leaves from an Alpine Landrace of Globe Artichoke (Cynara scolymus L.). Molecules 2025, 30 (12), 2649. DOI: 10.3390/molecules30122649
2. 2.Sonnante, G.; Pignone, D.; Hammer, K. The Domestication of Artichoke and Cardoon: From Roman Times to the Genomic Age. Ann. Bot. 2007, 100 (5), 1095-1100. DOI: 10.1093/aob/mcm127
3. Lattanzio, V.; Kroon, P. A.; Linsalata, V. et al. Globe Artichoke: A Functional Food and Source of Nutraceutical Ingredients. J. Funct. Foods 2009, 1 (2), 131-144. DOI: 10.1016/j.jff.2009.01.002
4. FAOSTAT Database: Crops—Artichoke Production. Food & Agriculture Organization of the United Nations website. https://www.fao.org/faostat/en/#data/QCL/visualize (accessed 2025-01-27).
5. Fratianni, F.; Pepe, R.; Nazzaro, F. Polyphenol Composition, Antioxidant, Antimicrobial and Quorum Quenching Activity of the “Carciofo di Montoro” (Cynara cardunculus var. scolymus) Global Artichoke of the Campania Region, Southern Italy. FNS 2014, 5 (21), 2053-2062. DOI: 10.4236/fns.2014.521217
6. Gouveia, S. C.; Castilho, P. C. Phenolic Composition and Antioxidant Capacity of Cultivated Artichoke, Madeira Cardoon and Artichoke‐Based Dietary Supplements. Food Res. Int. 2012, 48 (2), 712-724. DOI: 10.1016/j.foodres.2012.05.029
7. Pedrali, D.; Zuccolo, M.; Giupponi, L. et al. Characterization and Future Distribution Prospects of "Carciofo di Malegno" Landrace for Its In Situ Conservation. Plants (Basel) 2024, 13 (5), 680. DOI: 10.3390/plants13050680