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

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.

The Changes in Bioactive Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Herb under Storage and Different Drying Conditions: A Comparison with Other Species of Sage

“…Different polyphenol profiles in dried herbs, in comparison to fresh ones, can be due to the release of compounds after thermal treatment. The elevated temperature can influence the cell wall structure, promoting the release of internal compounds from the plant cells [ 57 ]. The greatest loss of polyphenols was found in samples of sage after drying at 50 °C, caused by the use of the highest temperature.…”

Response Surface Methodology as an Experimental Strategy for Ultrasound-Assisted Extraction of Phenolic Compounds from Artichoke Heads

“…An analysis of extraction techniques and conditions applied so far in other studies [18][19][20][21][22][23][24][25][26][27][28][29][30] showed that sonication was applied to phenolic extraction from artichoke samples only in the study by Rouphael et al [25], who nevertheless used different conditions: room temperature, SSR 10 mL g −1 , and methanol/water (70:30, v/v) as extracting mixture. The analysis of the literature also showed that phenolics have mostly been extracted from artichokes through homogenization [18,22,24] or stirring [19,23,26]; ethanol has been also used as extracting solvent; and a wide range of SSR have been applied.…”