{
  "abstract": "Artichoke (Cynara scolymus L.) is recognized for its numerous health benefits, attributed mainly to its phenolic compounds, such as cynarin and chlorogenic acid, which have antimicrobial, anti-inflammatory, and antioxidant activities. This study is aimed at enhancing the value of the nonedible parts of the plant by optimizing a method for extracting chlorogenic acid from artichoke leaves. The extraction process of bioactive compound was optimized using the response surface methodology coupled with a Box-Behnken design. A total of 27 experiments were performed, varying three operating parameters: ethanol concentration (from 20% to 70%), sonication time (30 and 45 min), and solid/solvent ratio (1/10 and 1/100 g/mL). The yield of chlorogenic acid was quantified by high-performance liquid chromatography. The results revealed that the optimized conditions were a solid/solvent ratio of 1/10 g/mL, an ethanol concentration of 56.09%, and a sonication duration of 45 min. The maximum yield of chlorogenic acid was determined to be 14.93%. Under the above-mentioned conditions, the antioxidant activity was evaluated in vitro using two methods: DPPH and ABTS radical-scavenging activity. The inhibition concentration 50 (IC50) obtained were 0.230 mg/L for DPPH and 0.237 mg/L for ABTS.",
  "abstract_shown": true,
  "affiliations": [
    "Research Unit for the Pharmaceutical Valorization of Medicinal Plants Faculty of Pharmacy University of Monastir Monastir Tunisia um.rnu.tn."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 6,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Latifa Thabti",
      "orcid": "0009-0000-6616-6650"
    },
    {
      "affs": [
        0
      ],
      "name": "Hamza Ben Abdallah",
      "orcid": "0000-0002-2352-9842"
    },
    {
      "affs": [
        0
      ],
      "name": "Rim Hamdi",
      "orcid": "0009-0004-0664-9342"
    },
    {
      "affs": [
        0
      ],
      "name": "Amira Horchani",
      "orcid": "0000-0002-9394-657X"
    },
    {
      "affs": [
        0
      ],
      "name": "Aimen Abbassi",
      "orcid": "0000-0002-0456-5194"
    },
    {
      "affs": [
        0
      ],
      "name": "Amine Trabelsi",
      "orcid": "0000-0002-1852-5265"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/7fwtdzv5vpx4k.bib",
  "cited_by": 0,
  "doi": "10.1155/ijfo/4423472",
  "fulltext_url": "https://europepmc.org/articles/PMC13685655",
  "id": "7fwtdzv5vpx4k",
  "issns": [
    "2314-5765"
  ],
  "landing_url": "https://europepmc.org/article/MED/42909887",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1110|Cynara cardunculus studies"
    ]
  ],
  "openalex": "W7223124647",
  "pdf_url": "https://europepmc.org/articles/PMC13685655?pdf=render",
  "pmcid": "PMC13685655",
  "pmid": "42909887",
  "published": "2026-10-21",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/7fwtdzv5vpx4k.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:20:10Z",
      "native_id": "MED:42909887",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42909887"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1110|Cynara cardunculus studies",
      "subfield": "plant-biology"
    }
  ],
  "title": "Ultrasound-Assisted Recovery of Chlorogenic Acid From Artichoke (Cynara scolymus L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract.",
  "title_text": "Ultrasound-Assisted Recovery of Chlorogenic Acid From Artichoke (Cynara scolymus L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:20:10Z",
  "url": "https://research.draconitic.com/paper/7fwtdzv5vpx4k",
  "venue": "International journal of food science",
  "versions": []
}