## 3 Discussion
### Chemical Composition
In particular, the content of the chlorogenic acid detected in the leaves of the two \"Carciofo Ortano\" genotypes (5.156 and 7.842 g/kg DW) was relatively high compared to the data reported in the literature for different globe artichoke cultivars, such as \"Violetto di Sicilia\" (0.1-1.9 g/kg DW) and \"Spinoso di Palermo\" (0.7-2.1 g/kg DW) [13], Blanca de Tudela (2.4 g/kg DW) [36], Madrigal (2.8 g/kg DW) [43], \"Tondo di Paestum\" (2.77 g/kg DM) and \"Bianco di Pertosa\" (4.91 g/kg DM) [42]. As previously discussed, this comparative analysis with literature data fails to consider variations in extraction conditions, which could exert a significant impact on the resulting yield. In contrast, cynarin (1,3-di-O-caffeoylquinic acid) and caffe acid were found in very low concentrations in the leaves of the three genotypes analysed, matching with the data reported in the literature [37; 39; 42]. Despite their relatively low content, these compounds stand out as prominent caffeoylquinic acids within artichoke leaf extracts, owing to their documented potential health benefits. These include choleretic and cholesterol-lowering properties, hepato-protective and anti-atherosclerotic activities, antioxidative properties, and anti-carcinogenic effects [4; 44; 45; 46]. Regarding flavones, the predominant compounds were luteolin-7-glucoside and luteolin-7-rutinoside, while negligible quantities of other flavones were found in our leaf extracts. Consistent with our findings, several studies indicated that luteolin derivatives are more abundant in artichoke by-products than in edible part of this vegetable, where the most prevalent flavones appear to be the apigenin derivatives, especially apigenin-7-O-glucuronide [13; 47; 48]. It is worth highlighting the contrasting pattern observed in the cumulative levels of total flavones as opposed to the total quantity of caffeoylquinic acids and their individual components across the three examined genotypes. Specifically, [PERSON] 1 showed the highest total flavones content at 3.251 g/kg DW, followed by [PERSON] 1 at 2.586 g/kg DW and [PERSON] 2 at 1.429 g/kg DW. In contrast to polyphenols, little information has been reported to date regarding the quantity of cynaporicin in artichoke leaf extracts, despite its recognized and numerous health benefits [3; 49]. [PERSON] et al. [15] observed a considerable range of variation for this sesquiterpene lactone (ranging from 0.045 to 12.74 g/kg FW) by analyzing leaf extracts from 19 representative artichoke cultivars grown in Europe. However, due to variations in extraction techniques, determination methods (UHPLC/Q-TOF-MS), and quantification based on fresh weight, a direct comparison between our data (ranging from 3.946 to 8.143 g/kg DW) and the findings reported in the referenced study was deemed unfeasible. Regarding volatile compounds, in this study, we applied, for the first time, the SPME sampling technique on the untreated matrix to comprehensively elucidate the volatile profile of artichoke leaves. This methodological choice was motivated by the objective of achieving a characterization of the volatile fraction that closely mirrors the natural state of the sample, devoid of any destructive effects caused by the utilization of organic solvents. Among the volatile compounds identified in artichoke leaves, 2-methyl-1-butanol emerged as one of the predominant compounds, displaying nearly identical percentage values across all three genotypes. Notably, this compound was found as the primary constituent in the n-butanol root extracts of _Plantago lancolata_ L., demonstrating a cytotoxic effect against HCT-116 cell lines [50]. On the other hand, 3-hexen-1-ol, one of the most important volatile organic compounds in plants, was detected only in the Orte 1 genotype. This compound has been found in fresh tea leaves as an important allelochemical in response to mechanical injury [51]. Moreover, it stands out as a substantially significant active constituent, contributing to the characteristic \"green, grassy, and fresh\" aroma in plant-based foods [52].