Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

Seda Kayahan, Didem Saloglu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)

Abstract

The objective of this work was to determine the total phenolic compounds and antioxidants in raw and cooked Sakiz and Bayrampasa variety artichokes in parts such as inner bracts, stems, receptacles, and outer bracts. The artichokes were cooked by boiling, microwaving, and baking methods, and total phenolic compounds and antioxidants of cooked artichokes were evaluated. While TPC (total phenolic content), DPPH (2,2-diphenyl-1-picryl-hydrazine), and CUPRAC values for the leaves of raw Bayrampasa artichoke were found to be 686 mg gallic acid equivalent (GAE)/100 g, 478 mg TE/100 g, and 4,875 mg TE/100 g, respectively, TPC, DPPH, and CUPRAC values for stems of Sakiz artichoke were determined to be 1,579 mg GAE/100 g, 1,259 mg TE/100 g, and 3,575 mg TE/100 g. A significant increase in the content of TPC, DPPH, and CUPRAC values was observed for all cooking applications of both artichokes. DPPH and CUPRAC values increased by 11 and 43 times and 17 and 6.7 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively. Chlorogenic acid, cynarine, and cynaroside content of both artichokes had an increment after all cooking applications. Chlorogenic acid content was improved 29 and 58 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively.

Original languageEnglish
Article number761145
JournalFrontiers in Sustainable Food Systems
Volume5
DOIs
Publication statusPublished - 18 Nov 2021

Bibliographical note

Publisher Copyright:
Copyright © 2021 Kayahan and Saloglu.

Funding

The financial support for this manuscript was provided by Yalova University Scientific Research Projects Coordination Department (Project no. 2019/DR/0001) and also the Agriculture and Forestry General Directorate of Agricultural Research and Policies R&D Support Program (Project no: TAGEM/HSGYAD/A/20/A3/P4/1927).

FundersFunder number
Agriculture and Forestry General Directorate of Agricultural Research and Policies R&D Support ProgramTAGEM/HSGYAD/A/20/A3/P4/1927
Yalova University Scientific Research Projects Coordination Department2019/DR/0001

    Keywords

    • activity
    • antioxidant
    • artichoke
    • cooking
    • phenolics

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