Cynarin, Chlorogenic and Caffeic Acid Flavonoids, Cyanidin, Peonidin Anthocyanidins in Head, Heart, Bractes of Artichokes as Antioxidative Quality Indicators: Alterations By Boiling, Steaming and Frying

Öz

In edible parts- bracte leaves, heart, head of artichoke varieties (Turkish var.Sakız, var.Bayrampaşa), proximate composition, antioxidative major phenolic acids cyanarin-(1,3-dicaffeoylquinic acid), chlorogenic acid-(5-O-caffeoylquinic acid), caffeic acid, anthocyanidins (cyanidin, peonidin), total phenolic acids-TPA, total flavonoids- TFlav, total phenolics-TP, total antocyanins were detemined (p0.01), the alterations on above-mentioned bioactive constituents through heat treatment effect (boiling, steaming, frying) were put forwarded. Cyanarin-(1,3-di-O- caffeoylquinic acid) was determined the major phenolic compound of head part of artichokes. It was determined about 6.2 ; 5.6; 3.48 fold increasing in TP content with boiling, steaming, frying, respectively respect to raw-form and total anthocyanins-TA rised as 1.93 fold with boiling whereas decreased as 1.04, 3.09 fold after steaming and frying, respectively. The important alterations were established in phenolic acids -PA, total phenolics-TP, cyanarin, chlorogenic acids in boiling (B) > steaming (S) > frying (F) towards whereas 1.36; 1.28; 2.59 fold decreasing in TFlav with B,S,F processing, respectively (p<0.01).

Anahtar Kelimeler

• Artichoke
• Phenolic acid
• Anthocyanin
• Antioxidant
• Heat treatment

Kaynakça

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