Extraction of cynarine and chlorogenic acid from Artichoke leaves (Cynara scolymus L.) and evaluation of antioxidant activity, antibacterial activity of extract

Abstract Artichoke has been well known as a traditional medicine because of its phenolic compounds. In this study, solid‐liquid extraction, ultrasound‐assisted extraction, and enzyme‐assisted extraction were used to extract cynarine and chlorogenic acid from dry artichoke leaves. In the optimum experimental parameters: Enzyme concentration of 5.2 U/mL, pH of 4.6, and incubation of 29°C, the yield of cynarine and chlorogenic acid were determined to be 156.3 ± 2.3 mg/kg, and 19.8 ± 1.4 mg/kg of dry material, respectively, which were not significantly with the predicted value (154.5 mg/kg for cynarine, 19.4 mg/kg for chlorogenic acid). The artichoke leaves pectinase enzymes extract was studied antioxidant activity via DPPH and FRAP analysis. The IC 50 was obtained in the artichoke extracts that showed the value of 30.0 mg/L for DPPH and 77.8 mg/L for FRAP. The artichoke extract was also studied antibacterial activity. The inhibition zones were 12 mm against Bacillus cereus at 50 mg/mL artichoke extract and 8 mm against Escherichia coli and Pseudomonas aeruginosa at 100 mg/mL artichoke extract. The artichoke extract using pectidase enzymes was high cynarine and chlorogenic acid which could have applications to diseases caused by oxidative damage and antibacterial damage.