Akademik Veri Yönetim Sistemi
7th International Congress on Agriculture, Environment and Health (ICAEH), Bursa, Türkiye, 30 Mayıs - 01 Haziran 2024, ss.151
It is known that agricultural and food production activities are responsible for approximately one-third of all greenhouse gas emissions worldwide. The carbon footprint of food varies greatly depending on the type of food and how it is produced. One of the most effective ways to reduce emissions and combat climate change involves the utilization of food waste. The valorisation of non-edible parts of food through upcycling techniques into high-value products could contribute to the establishment of sustainable agricultural and food systems. Artichoke (Cynara scolymus L.) is an herbaceous perennial plant belonging to the Cynara genus and the Asteraceae family. Türkiye is the world’s 10th largest producer of artichokes. The edible part of the plant is only 15-20% of the total biomass, while the remaining part, called artichoke by-products (leaves, flower stalks and bract leaves) emerges as domestic, industrial and agricultural waste. In addition to being consumed as food, artichoke is known to be used therapeutically in traditional medicine. Numerous studies have provided scientifically evidence supporting the hypocholesterolemic, hepatoprotective, anti-inflammatory, anticarcinogenic, antidyseptic, and prebiotic effects of artichoke. The aim of this study is (i) to obtain artichoke powder from the bract leaves of Bayrampaşa artichoke variety, (ii) to determine the physico-chemical properties of the powder and (iii) to evaluate its suitability for use in the food industry. Our results showed that it is promising to develop new functional products with high added value from artichoke residues, which are abundant in our country yet insufficiently ensuring valorisation.