UHPLC-QTOF-MS/MS Profiling of Pressurized Liquid Extracts from Artichoke By-Products

Because artichoke by-products (ABP) are rich in beneficial natural compounds with potential health benefits, researchers from the University of Parma and the Institute of Food Science Research worked together to develop a greener extraction method using pressurized liquid extraction (PLE). Their goal was to improve the recovery of valuable phenolic and flavonoid compounds from ABP. Chemical characterization via ultra high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UHPLC- QTOF-MS/MS) showed that the extracts contained a wide variety of these compounds, including caffeoylquinic acid derivatives and related substances formed during processing. A paper based on their work was published in the International Journal of Molecular Science.¹

Why Are Artichoke By-Products Considered a Valuable but Underused Resource?

Long considered a food delicacy, artichokes are also known for being nutritious and beneficial for health. Its healing uses go back thousands of years, with records from ancient Egyptian, Greek, and Roman times, where it was used to help treat liver and digestive problems.² ABPs are primarily made up of external bracts and represent about 60–80% of the total biomass generated during industrial processing.³These by-products are packed with beneficial plant compounds like phenolics and flavonoids, but they are often wasted or underused, which creates environmental and economic problems. This is especially unfortunate because they could be turned into valuable resources for food, health, and other uses in a more sustainable, circular economy system.⁴

What Did Researchers Discover About the Health Benefits and Sustainability of PLE Extracts from Artichoke Waste?

The study found that extraction temperature and the type of solvent mixture used had the biggest impact on how well the compounds were recovered. The best results came from using a blend of ethyl acetate and ethanol at high temperature (180 °C), which greatly improved the amount of extract obtained, increased levels of beneficial phenolic and flavonoid compounds, and boosted antioxidant activity.¹

Researchers also tested whether the optimized extract could help protect the nervous system by examining its ability to block enzymes linked to neurological disorders and inflammation. Additional tests looked at whether important compounds in the extract could potentially cross the blood-brain barrier. Computer modeling studies further explored how apigenin (the main flavonoid found in the extract) interacts with these target enzymes.¹

“Overall,” write the authors of the paper,¹ “these findings support the valorization of ABP as a source of bioactive compounds and highlight the potential of PLE as an efficient and sustainable extraction approach.”

Although PLE is considered a more environmentally friendly extraction method that fits with green chemistry and waste-reduction goals, the researchers acknowledge that it can be expensive to run because it requires large amounts of solvent, high energy use, and specialized equipment. For now, it is more practical for large industrial operations than for smaller producers. Improving the process (such as shortening extraction times, recycling solvents, and combining it with existing production systems) could help lower costs and make it more widely usable.¹

The researchers recommend that future studies should focus on better identifying and measuring the beneficial compounds in ABP and creating standardized methods, so results are more consistent. Overall, ABP shows strong potential as a source of compounds that may help protect the nervous system and reduce inflammation.¹

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References

1. Messinese, E.; Valdés, A.; Cavazza, A. et al. Exploring Neuroprotective Potential of Bioactive Compounds Obtained from Artichoke By-Products by Pressurized Liquid Extraction via Response Surface Methodology. Int J Mol Sci. 2026, 27 (9), 4059. DOI: 10.3390/ijms27094059
2. 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
3. Ayuso, P.; Quizhpe, J.; Rosell, M. D. L. Á. et al. Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review. Appl. Sci. 2024, 14 (11), 4940. DOI: 10.3390/app14114940
4. Ruiz-Cano, D.; Pérez-Llamas, F.; Frutos, M. J. et al. Chemical and Functional Properties of the Different By-Products of Artichoke (Cynara scolymus L.) from Industrial Canning Processing. Food Chem. 2014, 160, 134-140. DOI: 10.1016/j.foodchem.2014.03.091