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

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 p...

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Autores principales:	Seda Kayahan, Didem Saloglu
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	artichoke cooking phenolics antioxidant activity Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/a2ed456aa05243e6a0fdb8d5b9cb6874
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spelling	oai:doaj.org-article:a2ed456aa05243e6a0fdb8d5b9cb68742021-11-18T06:56:18ZComparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars2571-581X10.3389/fsufs.2021.761145https://doaj.org/article/a2ed456aa05243e6a0fdb8d5b9cb68742021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fsufs.2021.761145/fullhttps://doaj.org/toc/2571-581XThe 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.Seda KayahanDidem SalogluFrontiers Media S.A.articleartichokecookingphenolicsantioxidantactivityNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFrontiers in Sustainable Food Systems, Vol 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	artichoke cooking phenolics antioxidant activity Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	artichoke cooking phenolics antioxidant activity Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Seda Kayahan Didem Saloglu Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
description	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.
format	article
author	Seda Kayahan Didem Saloglu
author_facet	Seda Kayahan Didem Saloglu
author_sort	Seda Kayahan
title	Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
title_short	Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
title_full	Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
title_fullStr	Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
title_full_unstemmed	Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars
title_sort	comparison of phenolic compounds and antioxidant activities of raw and cooked turkish artichoke cultivars
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/a2ed456aa05243e6a0fdb8d5b9cb6874
work_keys_str_mv	AT sedakayahan comparisonofphenoliccompoundsandantioxidantactivitiesofrawandcookedturkishartichokecultivars AT didemsaloglu comparisonofphenoliccompoundsandantioxidantactivitiesofrawandcookedturkishartichokecultivars
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Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

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