1. Valorization of post-distillation Helichrysum italicum biomass for functional beverage infusions : aSaša Kenig, Alenka Baruca Arbeiter, Alena Stupar, Aleksandra Mišan, Ana Zugic, Ivana Nesić, Vanja Tadić, Dunja Bandelj, Zala Jenko Pražnikar, Ana Petelin, 2026, izvirni znanstveni članek Opis: Helichrysum italicum (HI) is an aromatic plant primarily cultivated for essential oil production, though its water extracts also have known health effects. Distillation produces large amounts of plant residue that still contains water-soluble bioactive polyphenols. This study compared the chemical composition of infusions prepared from HI before and after distillation and evaluated their short-term physiological effects. To improve sensory acceptability, HI was blended with the herbal mixture Vitalplant. HPLC analysis showed that most water-soluble polyphenols remain extractable from the post-distillation residue, resulting in comparable compositions of the infusions and antioxidative potential. In a crossover trial, participants consumed either Vitalplant alone (N = 20) or mixtures with distilled (N = 21) or undistilled HI (N = 22) for one week. The beverages were well accepted, with the distilled HI formulation showing higher score than the one containing undistilled HI. All beverages were well tolerated, with no gastrointestinal or adverse biochemical effects. These findings support the feasibility of reusing post-distillation HI biomass for beverage production, providing a potential approach for biomass valorization in line with circular bioeconomy principles.
Ključne besede: Helichrysum italicum, distillation, polyphenols, functional beverage, sensory evaluation, tolerability, circular economy
Objavljeno v RUP: 15.10.2026; Ogledov: 58; Prenosov: 0
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2. Polyphenolic composition, genetic profile and in vitro antioxidant and cytotoxic activities of artichoke varieties “Strunjanska articoka”, “Romanesco” and "Violetto di Romagna"Katja Kramberger, Alenka Baruca Arbeiter, Ana Petelin, Petra Gabrovšek, Nemanja Teslić, Saša Kenig, Aleksandra Mišan, Dunja Bandelj, Alena Stupar, Zala Jenko Pražnikar, 2025, izvirni znanstveni članek Opis: In recent years, artichokes have gained attention as functional foods due to their polyphenol content and health benefits. While Italian varieties have been widely studied, the Slovenian landrace “Strunjanska articoka” remains largely unexplored. This study compared “Strunjanska articoka” with two Italian varieties, “Romanesco” and “Violetto di Romagna”, assessing genetic profiles, chemical composition, antioxidant activity, and effects on lipid accumulation. The genetic analysis confirmed the uniqueness and clear differentiation of the landrace “Strunjanska articoka” from the two commercial varieties. Analysing the profiles of phenolic compounds in the leaf extracts of these morphologically different artichoke varieties underlines their unique phytochemical composition, which translates into different health benefits. “Romanesco” showed the highest free radical scavenging activity (EC50 = 100 µg/mL), followed by “Strunjanska articoka” (EC50 = 143 µg/mL), and “Violetto di Romagna” (EC50 = 160 µg/mL). Importantly, “Strunjanska articoka” demonstrated superior cytoprotective effects against oxidative stress in HepG2 and CCD112CoN cells. It also reduced lipid accumulation in HepG2 cells, along with “Violetto di Romagna,” whereas “Romanesco” did not. These findings justify further investigation into the potential therapeutic effects of “Strunjanska articoka” and support the rationale for its cultivation.
Ključne besede: artichoke leaf extracts, phenolic compounds, antioxidative potential, lipid accumulation
Objavljeno v RUP: 06.12.2025; Ogledov: 1075; Prenosov: 8
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