Bioactive compounds and pharmacological activities of enzymatic extracts of cardoon flowers (Cynara cardunculus L.) used as coagulants in cheese production

Abstract

AbstractIn the current study, the enzymatic flower extracts ofCynara cardunculusL. var.sylvestrisandCynara cardunculusL. var.altilisused as coagulants in cheese production were phytochemically and biologically analysed. Chemical composition analysis of these extracts revealed appreciable quantities of proteins, free amino acids, sugars, phenolic compounds, flavonoids and condensed tannins. The antioxidant potential of the twoCynara cardunculusL. (C.cardunculus) varieties extracts was evidenced in DPPH and ABTS radical scavenging, ferric and cupric reducing capacity, ferrous and copper chelating capacity and ß carotene–linoleic acid bleaching inhibition assays. In addition, the two extracts also displayed an interesting anti-enzymatic effects, as assessed in angiotensin converting enzyme inhibitory (588.72–619.20 µg/mL) and α-amylase inhibitory (468.19-567.28 µg/mL) activities. Overall, the results of our study indicate that the twoC. cardunculusvarieties could be regarded as a rich source of biologically active compounds, opening thus the perspectives for their future large scale cultivation and valorization as vegetable rennet and bio-functional ingredients with putative antioxidant and anti-enzymatic effects.