| Abstract
| - The present study reports a fast, economical, and feasible way to extract antioxidant phenolics fromartichoke byproducts: raw artichoke (RA), blanched (thermally treated) artichoke (BA), and artichokeblanching waters (ABW). These byproducts represent a huge amount of discarded material in someindustries. Two protocols, with possible industrial applicability, based on both methanol and waterextractions were used. Phenolic contents (expressed as caffeic acid derivatives) (grams per 100 g ofdry extract) were 15.4 and 9.9 for RA when extracted with methanol and water, respectively; 24.3and 10.3 for BA when extracted with methanol and water, respectively; and finally, 11.3 g of phenolics/100 mL of ABW. Therefore, methanol extracts yielded more phenolics than water extracts, especiallywhen BA byproducts were used. The higher amount of phenolics in BA could be due to the inactivationof polyphenol oxidase (PPO) at the industrial scale (due to blanching process), avoiding PPO-catalyzedoxidation of these phenolics, a phenomenon that could occur in RA byproducts. Artichoke extractsfrom industrial byproducts showed a high free radical scavenging activity (versus both DPPH• andABTS•+ radicals) as well as capacity to inhibit lipid peroxidation (ferric thiocyanate method). Accordingto these results, the use of artichoke extracts from industrial byproducts as possible ingredients tofunctionalize foodstuffs (to decrease lipid peroxidation and to increase health-promoting properties)is suggested. Keywords: Antioxidant; artichoke; byproduct; Cynara scolymus; ABTS; DPPH; ferric thiocyanate;extraction protocol
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