Artichoke By-Products as Natural Source of Phenolic Food Ingredient

Nowadays, the transformation activity of food industry results in generation a huge amount daily discarded vegetables wastes. One those undervalued by-products are produced during post-harvesting and processing process artichokes. In present research, potential artichokes’ bracts stalks have been evaluated as natural source phenolic compounds which could be used bioactive ingredients, among others. this study, composition wastes has using recent advances extraction analytical technologies, concretely, pressurized liquid (PLE) followed by high-performance chromatography (HPLC) coupled to electrospray time-of flight mass spectrometry (ESI-TOF/MS) analysis. To achieve goal, first, was comparative study GRAS (Generally Recognized As Safe) solvents (mixtures ethanol water) at different temperatures (40–200 °C). The second step deeply characterize individual polyphenols HPLC-ESI-TOF/MS order establish comparison PLE conditions applied extract fraction. analysis revealed wide variety phenolic-composition, mainly acids flavonoids. also highlighted that high percentages medium-high pointed out useful for recovering kind phytochemicals, applications, such functional cosmetics, or nutraceuticals.