INSIGHT INTO THE CHEMICAL AND FUNCTIONAL PROPERTIES OF ARTICHOKE LEAVES

This study aimed to comprehensively characterize artichoke leaves and evaluate their potential as functional food ingredients through the investigation of their compositional, structural, and techno-functional properties. Different samples were prepared based on the anatomical part of the leaf and the granulometry. Proximate composition was first determined, followed by the characterization of dietary fiber fractions, fiber structural components, mineral composition, and phenolic profile. Proximate analysis revealed higher protein and ash contents in leaf fractions than in woody fractions. Dietary fiber was the most abundant component, with insoluble dietary fiber representing the predominant fraction. Structural characterization revealed relatively uniform pectin levels, whereas hemicellulose, cellulose, lignin, and inulin contents varied markedly among samples, highlighting the heterogeneous nature of artichoke leaf fibers. Techno-functional evaluation revealed marked differences in water-holding, oil-holding, swelling, and cation-exchange capacities among samples, reflecting variations in fiber composition and structure. Correlation analysis demonstrated that the distribution of cellulose, hemicellulose, lignin, and pectin strongly influenced these functional properties, highlighting the relationship between fiber architecture and technological performance. Mineral characterization showed potassium and calcium as the predominant macroelements, whereas iron was the most abundant microelement. Phenolic profiling identified caffeoylquinic acid derivatives as the major compounds, in particular chlorogenic acid and cynarin. In vitro bioaccessibility studies demonstrated that cynarin exhibited greater bioaccessibility than chlorogenic acid during both gastric and intestinal digestion phases.Overall, the distinct compositional and functional characteristics for the different artichoke leaf fractions demonstrate that anatomical part and particle size influence metabolite distribution and technological performance, supporting their targeted valorization as a sustainable source of multifunctional ingredients for food and nutraceutical applications.