Cardoon: History
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Subjects: Plant Sciences
Contributor:
Mariana A. Andrade
,
Fernanda Vilarinho
,
Isabel Castanheira
,
Ana Luísa Fernando
,
Monica Rosa Loizzo
,
Ana Sanches Silva
,
Ana Sanches-Silva

Cardoon, Cynara cardunculus L., is a perennial plant belonging to the family Asteraceae, which is native to the Mediterranean area. Cardoon, also known as artichoke thistle, is a complex species comprising three botanical varieties: the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori). Cardoon is commonly used in the preparation of salads and soup dishes, production of energy and its flowers are used as vegetal rennet in cheese making. Cardoon leaves and stems, main by-products, are rich in bioactive compounds with important health benefits.

  • Cardoon
  • Cynara cardunculus L.
  • cardoon leaves
  • by-products
  • antioxidant activity
  • antimicrobial activity

Cardoon, Cynara cardunculus L., is a perennial plant belonging to the family Asteraceae, which is native to the Mediterranean area. Cardoon, also known as artichoke thistle, is a complex species comprising three botanical varieties: the globe artichoke (var. scolymus (L.) Fiori), the cultivated cardoon (var. altilis DC.), and the wild cardoon (var. sylvestris (Lamk) Fiori) [1][2][3][4]. Cardoon can grow in adverse climate conditions, with high temperatures, severe drought, and in thin unproductive and stony soils, and has been spread to several other countries like the United States of America, Mexico, Australia, and New Zealand. in the Mediterranean, cardoon is commonly used in the preparation of salads and soup dishes [1][5][6][7]. Cardoon flowers are used as milk clotting in cheese making, producing a cheese with a creamy soft texture and a genuine and slightly piquant aroma [1][8][9][10][11]. Cardoon crops have been identified as potential crops for energy production and cardoon crop by-products are mainly used to produce biomass for different applications. At an industrial level, cardoon crops represent a great interest in the production of solid biofuel, seed oil, biodiesel, paper pulp, green forage, and pharmacologically active compounds [5][12][13][14][15][16][17][18]. Stems and leaves are the most abundant waste regarding cardoon crops and may represent also a source of bioactive compounds [1][19]. Stems has been identified as a source of caffeoylquinic acids [1][19][20][21] which are natural antioxidants associated with the structural support of the plant since they establish bridges with the polymeric compounds of the cell wall [1][20][19]. Caffeoylquinic acids have been suggested to decrease the risk of chronic diseases including cancer and cardiovascular disease [22]. Cardoon leaves have shown beneficial properties, such as diuretic, hepato-protective, choleretic, hypocholesterolemic, anti-carcinogenic, and antibacterial effects [1][5][23][24][25]. Such properties are due to the high content in bioactive compounds presented by the leaves, such as chlorogenic acid, cynarine, and luteolin [1][23][19][26][27]. Cardoon leaves present also a high content of sesquiterpene lactones. The sesquiterpene lactones are responsible for the phytotoxic, cytotoxic, fungicidal, antiviral, and antimicrobial activity of cardoon [1][28]. Cardoon leaves, constituted by several bioactive compounds with antioxidant and antimicrobial activity, can be considered a potential ingredient in the food industry. The leaves could be used as a food additive or as an ingredient in the development of a novel food with functional properties and health benefits [29][30]. Another potential application of cardoon leaf is in the cosmetic industry as several members of the Asteraceae family are currently used in the cosmetic industry for their bioactive compounds [31]. also, normally plant extracts and plant essential oils with known antioxidant and antimicrobial activity have been used in food packaging to control lipid oxidation and microbial deterioration, therefore, cardoon leaf extract, it can present itself as a potential candidate in the production of active packaging [1][32][33][34][35][36][37].

 

This entry is adapted from the peer-reviewed paper 10.3390/foods9050564

References

  1. Cássia H. Barbosa; Mariana A. Andrade; Fernanda Vilarinho; Isabel Castanheira; Ana L. Fernando; Monica Loizzo; A. Sanches-Silva; A New Insight on Cardoon: Exploring New Uses besides Cheese Making with a View to Zero Waste. Foods 2020, 9, 564, 10.3390/foods9050564.
  2. Luciano Avio; Rita Maggini; Gergely Ujvári; Luca Incrocci; Manuela Giovannetti; Alessandra Turrini; Phenolics content and antioxidant activity in the leaves of two artichoke cultivars are differentially affected by six mycorrhizal symbionts. Scientia Horticulturae 2020, 264, 109153, 10.1016/j.scienta.2019.109153.
  3. Gaetano Roberto Pesce; Giovanni Mauromicale; Cynara cardunculus L.: Historical and Economic Importance, Botanical Descriptions, Genetic Resources and Traditional Uses. The Spruce Genome 2019, 0, 1-19, 10.1007/978-3-030-20012-1_1.
  4. Alina Ioana Gostin; Viduranga Yashasvi Waisundara; Edible flowers as functional food: A review on artichoke (Cynara cardunculus L.). Trends in Food Science & Technology 2019, 86, 381-391, 10.1016/j.tifs.2019.02.015.
  5. Jesús Fernández; María Dolores Curt; Pedro Luis Aguado; Industrial applications of Cynara cardunculus L. for energy and other uses. Industrial Crops and Products 2006, 24, 222-229, 10.1016/j.indcrop.2006.06.010.
  6. Jorge Gominho; Jesús Fernández; Helena Pereira; Cynara cardunculus L. — a new fibre crop for pulp and paper production. Industrial Crops and Products 2001, 13, 1-10, 10.1016/s0926-6690(00)00044-3.
  7. Moritz Von Cossel; Iris Lewandowski; Berien Elbersen; Igor Staritsky; Michiel Van Eupen; Yasir Iqbal; Stefan Mantel; Danilo Scordia; Giorgio Testa; Salvatore Luciano Cosentino; et al. Marginal Agricultural Land Low-Input Systems for Biomass Production. Energies 2019, 12, 3123, 10.3390/en12163123.
  8. K. Liburdi; Sara Emiliani Spinelli; Ilaria Benucci; Claudio Lombardelli; Marco Esti; A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles. Food Chemistry 2018, 239, 157-164, 10.1016/j.foodchem.2017.06.093.
  9. A.P. Louro Martins; M.M. Pestana De Vasconcelos; R.B. De Sousa; Thistle ( Cynara cardunculus L) flower as a coagulant agent for cheesemaking. Short characterization. Le Lait 1996, 76, 473-477, 10.1051/lait:1996536.
  10. Lucia Aquilanti; V. Babini; S. Santarelli; Andrea Osimani; A. Petruzzelli; F. Clementi; Bacterial dynamics in a raw cow’s milk Caciotta cheese manufactured with aqueous extract of Cynara cardunculus dried flowers. Letters in Applied Microbiology 2011, 52, 651-659, 10.1111/j.1472-765x.2011.03053.x.
  11. Sandra Gomes; A.T. Belo; N. B. Alvarenga; João Dias; Patrícia Lage; Cristina Pinheiro; Carla Pinto-Cruz; Teresa Brás; Maria F. Duarte; António P.L. Martins; et al. Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking. International Dairy Journal 2019, 91, 178-184, 10.1016/j.idairyj.2018.09.010.
  12. Giovanni Mauromicale; Orazio Sortino; Gr Pesce; Michele Agnello; Rosario Paolo Mauro; Suitability of cultivated and wild cardoon as a sustainable bioenergy crop for low input cultivation in low quality Mediterranean soils. Industrial Crops and Products 2014, 57, 82-89, 10.1016/j.indcrop.2014.03.013.
  13. Priscilla Vergara; Miguel Ladero; Felix García-Ochoa; Juan Carlos Villar; Valorization of Cynara Cardunculus crops by ethanol-water treatment: Optimization of operating conditions. Industrial Crops and Products 2018, 124, 856-862, 10.1016/j.indcrop.2018.08.064.
  14. Spyridon A. Petropoulos; Ângela Fernandes; Ricardo C. Calhelha; Nikolaos Danalatos; Lillian Barros; Isabel Ferreira; How extraction method affects yield, fatty acids composition and bioactive properties of cardoon seed oil?. Industrial Crops and Products 2018, 124, 459-465, 10.1016/j.indcrop.2018.08.027.
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  16. Andrea Cabiddu; Salvatore Contini; Antonio Gallo; Luigi Lucini; Paolo Bani; Mauro DeCandia; Giovanni Molle; Giovanna Piluzza; Leonardo Sulas; In vitro fermentation of cardoon seed press cake - A valuable byproduct from biorefinery as a novel supplement for small ruminants. Industrial Crops and Products 2019, 130, 420-427, 10.1016/j.indcrop.2018.12.095.
  17. Cecilia Cajarville; J González; J.L Repetto; M.R Alvir; C.A Rodrı́guez; Nutritional evaluation of cardoon (Cynara cardunculus) seed for ruminants. Animal Feed Science and Technology 2000, 87, 203-213, 10.1016/s0377-8401(00)00198-x.
  18. Salvatore Antonino Raccuia; Maria Grazia Melilli; Biomass and grain oil yields in Cynara cardunculus L. genotypes grown in a Mediterranean environment. Field Crops Research 2007, 101, 187-197, 10.1016/j.fcr.2006.11.006.
  19. Gaetano Pandino; Sara Lombardo; Giovanni Mauromicale; Globe artichoke leaves and floral stems as a source of bioactive compounds. Industrial Crops and Products 2013, 44, 44-49, 10.1016/j.indcrop.2012.10.022.
  20. Gaetano Pandino; Sara Lombardo; Giovanni Mauromicale; Gary Williamson; Phenolic acids and flavonoids in leaf and floral stem of cultivated and wild Cynara cardunculus L. genotypes. Food Chemistry 2011, 126, 417-422, 10.1016/j.foodchem.2010.11.001.
  21. Annalisa Romani; Patrizia Pinelli; Claudio Cantini; Antonio Cimato; Daniela Heimler; Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chemistry 2006, 95, 221-225, 10.1016/j.foodchem.2005.01.013.
  22. Gaetano Pandino; Sara Lombardo; Gary Williamson; Giovanni Mauromicale; Polyphenol profile and content in wild and cultivated Cynara cardunculus L.. Italian Journal of Agronomy 2012, 7, 35, 10.4081/ija.2012.e35.
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  24. Panagiotis Grammelis; Anastasia Malliopoulou; Panagiotis Basinas; Nicholas G. Danalatos; Cultivation and Characterization of Cynara Cardunculus for Solid Biofuels Production in the Mediterranean Region. International Journal of Molecular Sciences 2008, 9, 1241-1258, 10.3390/ijms9071241.
  25. Beate Stumpf; Margitta Künne; Lan Ma; Menglu Xu; Feng Yan; Hans-Peter Piepho; Bernd Honermeier; Optimization of the extraction procedure for the determination of phenolic acids and flavonoids in the leaves of globe artichoke (Cynara cardunculus var. scolymus L.).. Journal of Pharmaceutical and Biomedical Analysis 2019, 177, 112879, 10.1016/j.jpba.2019.112879.
  26. Wiem Chihoub; Maria Inês Dias; Lillian Barros; Ricardo C. Calhelha; Maria José Alves; Fethia Harzallah-Skhiri; Isabel Ferreira; Valorisation of the green waste parts from turnip, radish and wild cardoon: Nutritional value, phenolic profile and bioactivity evaluation. Food Research International 2019, 126, 108651, 10.1016/j.foodres.2019.108651.
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  30. Cristobal Espinosa Ruiz; F. Pérez-Llamas; María José Frutos; Marino B. Arnao; Cristobal Espinosa; Jose Angel Lopez-Jimenez; Julián Castillo; Salvador Zamora; Maria Jose Frutos Fernandez; Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing. Food Chemistry 2014, 160, 134-140, 10.1016/j.foodchem.2014.03.091.
  31. A.I. Charles Dorni; Augustine Amalraj; Sreeraj Gopi; Karthik Varma; S.N. Anjana; Novel cosmeceuticals from plants—An industry guided review. Journal of Applied Research on Medicinal and Aromatic Plants 2017, 7, 1-26, 10.1016/j.jarmap.2017.05.003.
  32. Mariana A. Andrade; Regiane Ribeiro-Santos; Manuela Guerra; A. Sanches-Silva; Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film.. Foods 2019, 8, 387, 10.3390/foods8090387.
  33. Mariana A. Andrade; Regiane Ribeiro-Santos; M. Conceição Costa Bonito; Margarida Saraiva; A. Sanches-Silva; Characterization of rosemary and thyme extracts for incorporation into a whey protein based film. LWT 2018, 92, 497-508, 10.1016/j.lwt.2018.02.041.
  34. Cristiana Martins; Fernanda Vilarinho; A. Sanches-Silva; Mariana A. Andrade; Ana V. Machado; M. Conceição Castilho; Arsénio Sá; Americo Cunha; M. Fátima Vaz; Fernando Ramos; et al. Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness. Industrial Crops and Products 2018, 123, 100-110, 10.1016/j.indcrop.2018.06.056.
  35. Frederico V. R. Castro; Mariana A. Andrade; A. Sanches-Silva; M. Fátima Vaz; Fernanda Vilarinho; The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.).. Foods 2019, 8, 327, 10.3390/foods8080327.
  36. João R. A. Pires; Victor G. L. Souza; Ana L. Fernando; Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packaging and Shelf Life 2018, 17, 142-149, 10.1016/j.fpsl.2018.06.011.
  37. Andreia Pascoal; Rosa Quirantes-Piné; Ana L. Fernando; Efi Alexopoulou; Antonio Segura-Carretero; Phenolic composition and antioxidant activity of kenaf leaves. Industrial Crops and Products 2015, 78, 116-123, 10.1016/j.indcrop.2015.10.028.
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