Green Extraction of Phenolic Compounds from Artichoke By-Products: Pilot-Scale Comparison of Ultrasound, Microwave, and Combined Methods with Pectinase Pre-Treatment

What if the leftover parts of an artichoke could be turned into a treasure trove of antioxidants? A new pilot-scale study shows that a simple enzyme plus ultrasound treatment can unlock their hidden power—without harsh chemicals.

Artichoke by-products are often discarded, yet they hold a wealth of bioactive compounds with antioxidant properties. In a step toward a circular economy, researchers compared three green extraction methods at pilot scale: ultrasound, microwave, and a combined approach—each preceded by a pectinase pre-treatment.

Key Points

• Ultrasound-assisted extraction (EUAE) was most effective.
• Phenolic-rich fractions purified with Diaion® HP20 resin.
• EUAE-PE reached 50.71% phenolic purity.