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

Seda Kayahan,Didem Saloglu

doi:10.3389/fsufs.2021.761145

Seda Kayahan, Didem Saloglu

Open Access

https://doi.org/10.3389/fsufs.2021.761145

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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.

Highlights

Artichoke (Cynara scolymus L.) is a perennial plant variety of the Asteraceae family, traditionally grown in the Mediterranean region, which is an important multipurpose plant used in salads, soups, and meals
Stems, receptacles, and outer bracts of raw Bayrampasa artichoke exhibited significantly lower amounts of total phenolic compounds compared with leaves, whereas the total phenolic contents (TPCs) values of receptacle, inner bracts, outer bracts, leaves, and stem of raw Bayrampasa were recorded to be 212, 139, 347, 686, and 228 mg gallic acid equivalent (GAE)/100 g, respectively
In order to improve the functional activities of fruits, vegetables, and meat, the effective cooking method should be examined to keep the total phenolic compounds, antioxidant activities, and amounts of phenolic substances at the highest levels

Summary

Introduction

Artichoke (Cynara scolymus L.) is a perennial plant variety of the Asteraceae family, traditionally grown in the Mediterranean region, which is an important multipurpose plant used in salads, soups, and meals. It is an important source of raw materials in industries related to liquor, paint, pharmacy, and animal feed. Many studies found that artichoke has cholesterol-lowering, antioxidant, anticancer, diuretic, anti-inflammatory, antifungal, and antibacterial properties (Christaki et al, 2012). It is used as a functional food for intestinal infections, constipation, obesity, colorectal cancer, and liver diseases because of its polyphenolic compounds, dietary fibers, and inulin (Angelov et al, 2015). Whereas the “Bayrampasa” genotype, which has late characteristics, is produced in the Marmara region, the “Sakiz” artichoke, which is an early genotype, is produced in the Aegean region

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