Fatty acids and phenolic compounds profile of commercial and homemade artichoke pâté products

• LC-HRMS analysis of commercial and freshly prepared homemade artichoke pâté samples • Oleic acid and linoleic acid predominate in free and total FAs of artichoke pâté • Targeted and suspect screening of phenolics in artichoke pâté via LC-Orbitrap MS • Caffeoylquinic acid isomers are the major phenolic compounds in homemade samples Recently, the introduction of plant-derived novel functional foods, such as vegetable pastes, has gained popularity. Although globe artichoke ( Cynara cardunculus L. var. scolymus) constitutes a rich source of bioactive ingredients, artichoke pâtés have not been explored so far. Herein, we present the extensive profiling of fatty acids (FAs) and phenolic compounds in commercial and freshly prepared homemade artichoke pâté samples, containing different types of oils. The application of a liquid chromatography-high resolution mass spectrometry (LC-HRMS) method and a conventional gas chromatography-mass spectrometry (GC-MS) method facilitated the determination of free FAs (FFAs) and total FA composition. The major constituents were oleic (3.08–43.44 μg/g) and linoleic acid (2.22–49.17 μg/g) in FFAs, and also in total FAs (25.85–52.36% and 9.04–47.96%, respectively). A UHPLC-Orbitrap MS method allowed the determination of phenolic compounds, where cinnamic acid derivatives, such as chlorogenic acid isomers (34.41–252.1 μg/g), were found in abundance.