Extraction process and lipid reducing effect of artichoke polyphenols

doi:10.3969/j.issn.1004-1524.20230906

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (10): 2328-2337.DOI: 10.3969/j.issn.1004-1524.20230906

• Food Science • Previous Articles Next Articles

Extraction process and lipid reducing effect of artichoke polyphenols

TAN Quanqin¹^,²(), TAO Wenyang², ZHOU Wanyi², XING Jianrong², YANG Ying²^,^*(), SUN Quan¹^,^*()

1. School of Life Health Information Science and Engineering, Chongqing University of Posts and Telecommunications, Chongqing 400065, China
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2023-07-27 Online:2024-10-25 Published:2024-10-30

Abstract

Abstract:

In order to advance the research and development of precision nutrition products and resource utilization, the extraction technology of polyphenols from artichoke was investigated, as well as the the assessment of its lipid reduction effect. The results revealed that the drying method significantly (P<0.05) impacted the extraction yield and antioxidant activity of polyphenols and flavonoids from inner bract, outer bract, and stems of artichoke, with freeze-drying demonstrating the most favorable outcome. The optimal extraction conditions were determined as 40% ethanol by volume fraction, an extraction temperature of 80 ℃, and a solid-liquid ratio of 1∶30. Under these experimental conditions, polyphenols extracted from the inner bracts exhibited potent in vitro lipase inhibitory activity as well as sodium cholate binding rate, achieving a lipase inhibitory rate of 37.6%, close to that of the positive control drug orlistat. Furthermore, in a high-fat mouse model, polyphenols extracted from the stem, inner bract, and outer bract of artichoke demonstrated lipid-reducing effects. Among them, those extracted from inner bracts showed superior efficacy in reducing fat cell volume and liver fat accumulation, as there was no significant differences observed in body weight gain or epididymal fat coefficient compared with the control group. In conclusion, the artichoke polyphenols could effectively reduce lipid with promising application potential.

Key words: artichoke, polyphenol, extraction, lipid-lowering

CLC Number:

TS255.5

TAN Quanqin, TAO Wenyang, ZHOU Wanyi, XING Jianrong, YANG Ying, SUN Quan. Extraction process and lipid reducing effect of artichoke polyphenols[J]. Acta Agriculturae Zhejiangensis, 2024, 36(10): 2328-2337.

Figures/Tables 7

Fig.1 Structure of stem and bract of artichoke ST, Stem; IB, Inner bract; OB, Outer bract.

Fig.2 Effect of drying methods on the content of total phenols and total flavonoids in artichoke ST, Stem; IB, Inner bract; OB, Outer bract; FD, Freeze drying; ND-shade, Natural drying in the shade; ND-sun, Natural drying in the sun; HD, Hot-air drying; VD, Vacuum drying. Bars marked without the same lowercase letters indicate significant (P<0.05) differences within drying methods for the samples collected from the same part. The same as in Fig. 3.

Fig.3 Effect of drying methods on the clearance of ABTS+A and DPPH B in artichoke polyphenols

Fig.4 Effect of extraction conditions on the content of total phenols and total flavonoids in artichoke Bars marked without the same letters indicate significant (P<0.05) difference. The same as below.

Table 1 Design and results of orthogonal test

编号 No.	各因素的试验水平Test level for factors			多酚含量 Polyphenols content/(mg·g^-1)
编号 No.	(A)乙醇体积分数 Ethanol volume fraction/%	(B)提取温度 Extraction temperature/℃	(C)料液比 Solid-liquid ratio/(g·mL^-1)	多酚含量 Polyphenols content/(mg·g^-1)
1	60	80	1∶30	6.00
2	20	60	1∶50	4.99
3	60	40	1∶50	4.63
4	20	80	1∶40	4.81
5	40	80	1∶50	6.04
6	60	60	1∶40	5.14
7	40	60	1∶30	5.76
8	40	40	1∶40	4.86
9	20	40	1∶30	4.44
K₁	4.75	4.65	5.41
K₂	5.56	5.30	4.94
K₃	5.26	5.62	5.22
R	0.81	0.97	0.46

Fig.5 Lipase inhibition ability and binding ability of sodium cholate of artichoke polyphenols Orlistat was used as the control. ST, Stem; IB, Inner bract; OB, Outer bract.

Fig.6 Experimental results of lipid reduction in mice A, Mouse weight; B, Weight gain of mouse; C, Mouse epididymal fat index; D, E, Staining images of mouse epididymal fat. ND, Control group, with normal diet; HDF, High-fat group, with high-fat diet; OBAPS, Outer bract group, with high-fat diet and gavage of polyphenols extracted from the outer bract of artichoke every day; SAPs, Stem group, with high-fat diet and gavage of polyphenols extracted from the stem of artichoke every day; IBAPS, Inner bract group, with high-fat diet and gavage of polyphenols from the inner bract of artichoke every day.

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Extraction process and lipid reducing effect of artichoke polyphenols

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