Chemical composition of cardoon (Cynara cardunculus L. var. altilis) petioles as affected by plant growth stage

The wide spectrum of industrial applications for cultivated cardoon (Cynara cardunculus L. var. Altilis DC.): A review

Cynara cardunculus L. var. altilis DC. belongs to the Asteraceae family and is widely used. This species is integrated into the Mediterranean diet and has broad applicability due to its rich chemical composition. Its flowers, used as a vegetable coagulant for gourmet cheese production, are rich in aspartic proteases. Leaves are rich in sesquiterpene lactones, the most abundant being cynaropicrin, while stems present a higher abundance of hydroxycinnamic acids. Both classes of compounds exhibit a wide range of bioactive properties. Its chemical composition makes it applicable in other industrial sectors, such as energy (e.g., manufacturing of biodiesel and biofuel) or paper pulp production, among other biotechnological applications. In the last decade, cardoon has been identified as a competitive energy crop, constituting an opportunity for the economic recovery and development of the rural areas of the Mediterranean basin. This article reviews the chemical composition, bioactive properties, and multifaceted industrial applications of cardoon.

Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules

Due to a lack of innovative valorization strategies, pomegranate processing generates a significant amount of residues with a negative environmental footprint. These by-products are a rich source of bioactive compounds with functional and medicinal benefits. This study reports the valorization of pomegranate leaves as a source of bioactive ingredients using maceration, ultrasound, and microwave-assisted extraction techniques. The phenolic composition of the leaf extracts was analyzed using an HPLC-DAD-ESI/MSn system. The extracts’ antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and skin-beneficial properties were determined using validated in vitro methodologies. The results showed that gallic acid, (-)-epicatechin, and granatin B were the most abundant compounds in the three hydroethanolic extracts (between 0.95 and 1.45, 0.7 and 2.4, and 0.133 and 3.0 mg/g, respectively). The leaf extracts revealed broad-spectrum antimicrobial effects against clinical and food pathogens. They also presented antioxidant potential and cytotoxic effects against all tested cancer cell lines. In addition, tyrosinase activity was also verified. The tested concentrations (50–400 µg/mL) ensured a cellular viability higher than 70% in both keratinocyte and fibroblast skin cell lines. The obtained results indicate that the pomegranate leaves could be used as a low-cost source of value-added functional ingredients for potential nutraceutical and cosmeceutical applications.

Chemical Composition and Antioxidant Properties of Common and Lemon Verbena

The nutritional profiles of common and lemon verbena leaves were analyzed (proximate constituents, free sugars, organic acids, tocopherols, and fatty acids) and the leaves were prepared in hydromethanolic and aqueous (decoctions and infusions) extracts. The phenolic compound composition and antioxidant activity (2,2-Diphenyl-1-picrylhydrazyl (DPPH); 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric-reducing antioxidant power (FRAP); and cupric-reducing antioxidant capacity (CUPRAC) assays) of the extracts were characterized. The nutritional composition varied between the studied species, with lemon verbena showing higher amounts of protein, ash, and fat than common verbena, whereas the opposite trend was recorded for the dietary fiber content. The main free sugars detected in both species were fructose, glucose, and sucrose, which were present in higher amounts in the common verbena samples. Succinic acid was the most abundant organic acid in both species while high amounts of oxalic acid were detected in lemon verbena. The main fatty acids in both species were α-linolenic, palmitic, and linoleic acid. Regarding the phenolic compound content, the extracts of lemon verbena presented higher amounts of total phenolic compounds (TPCs), total flavonoids (TFs) and total phenolic acids (TPAs) than the common verbena extracts while the aqueous extracts (infusions and decoctions) were richer in TPCs, TFs, and TPAs than the hydromethanolic ones in both species. Nine phenolic compounds were identified and quantified, including seven phenolic acids and two flavonoids. The lemon verbena samples were characterized by higher antioxidant activity compared to the common verbena samples while the aqueous extracts showed higher antioxidant efficacy than the hydromethanolic ones. In conclusion, both species showed promising results in terms of the nutritional value, chemical composition, and antioxidant activities, which were positively correlated with the phenolic compound contents. Moreover, the extraction protocol may affect the chemical composition and bioactive properties of both species, with aqueous extracts showing better results than hydromethanolic ones.