Table 1. Methods for the extraction, operating conditions and quantification of bioactive compounds of artichoke.

Part of artichoke	Extraction method/operating condition	Compound	w/(mg/100 g)	Reference
Leaf and stalk	Mechanical agitation: m(substrate):V(solvent)=1:20 (2 % formic acid in V(methanol):V(water)=4:1); homogenisation: 10 s vortex; agitation in horizontal shaker: 560 rpm, 15 min; centrifugation: 2647×g, 3 min	Phenolic compounds (as GAE on dry mass basis)	1191–3496	(66)
Bract and stalk	Mechanical agitation: m(substrate):V(solvent)=1:20 (75 % ethanol); agitation in horizontal shaker: 200 rpm, 60 °C, 40 min	Phenolic compounds (as GAE on dry mass basis)	2461	(67)
Head	Mechanical agitation: m(substrate):V(solvent)=1:10 (70 % methanol containing 1 mM of butylated hydroxytoluene and 1 mM hesperetin); agitation: 22 °C, 60 min; centrifugation: 2000×g, 3 min	Flavonoids (as QE on dry mass basis)	Total luteolin: Tondo di Paestum, Violetto di Sicilia and Cimiciusa: 2.5 Total apigenin: Cimiciusa: 747 Tondo di Paestum: 264 Violetto di Sicilia: 266	(68)
Bract and receptacle	Maceration: m(substrate):V(solvent)=1:5 (hexane); agitation: 3 h; filtration and drying; successive extractions: m(substrate):V(solvent)=1:5 (anhydrous diethyl ether, ethanol and water), 3 h	Flavonoids (as QE on dry mass basis)	Bracts: 75.5 Receptacles: 40.1	(69)
Flower	Mechanical agitation: m(substrate):V(solvent)=1:200 (70 % aqueous acetone and 0.01 % TFA); agitation: 4 °C, 1 h; centrifugation: 4000×g, 5 min; successive extractions: a) two extractions m(substrate):V(solvent)=1:200 (acetone), 45 min and 30 min; b) three extractions m(substrate):V(solvent)=1:100 (TFA and ethyl acetate, pH=1.5); centrifugation: 4000×g, 5 min	Anthocyanins (on dry mass basis)	Camus: 170 Green Globe: 87.8 Le Castel: 40.5 Petit Violet: 0.84 Buette: 104 Poivrade: 2.1	(70)

TFA=trifluoroacetic acid, GAE=gallic acid equivalents, QE=quercetin equivalents