Nutritionally related strategies for evaluation of vegetable oil and seedcake from seeds of a Cynara cardunculus Greek cultivar. From by-products to the functional food chain

Cynara cardunculus is a native plant in the Mediterranean basin, known for its therapeutic properties of its leaves, and its applications on bioenergy sector [1]. The seeds of a Greek artichoke cultivar have been recently studied [1], expressing promising phytochemical and nutrient profile with interesting bioactivities.

In the framework of this study, the seeds‘ oil obtained from this cultivar by cold press was further examined. Sterol and fatty acid profiles, as well as total phenolic and lignan contents were evaluated and compared with highly consumed and respected edible vegetable oils (sesame, flaxseed and olive oil). Linoleic and oleic acids (ω-6 and ω-9, respectively) appeared as the most abundant fatty acids while is contained high amount of lignans (12.5 g/kg oil) expressed as arctigenin. Furthermore, the seedcake, obtained as seed oil’s by-product, revealed as a rich source

of phenolics (111.4 mg GAE/g extract) (such as arctiin, tracheloside, cynarinine etc) showing promising antioxidant and AChE-enzyme inhibitory properties.

Conclusively the eco-friendly delivery of Cynara‘s seed oil, is characterized from high% of mono- and poly-unsaturated fatty acids and lignans. Furthermore, Its nutritional characteristics (high energy and protein content), nominating it as a functional oil. The seedcake is also a promising pool of bioactive compounds with remarkable activities, which could be also used as a value-added crude material, rather than discarded as by-product.

Publication History

Article published online:
13 December 2021

• References

• 1 Graikou et al. 2021. Planta Med.10.1055/a-1472-6336.