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
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
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Amaç & Hipotez: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 (p0.01), the alterations on above-mentioned bioactive constituents through heat treatment effect (boiling, steaming, frying) were put forwarded.
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Temel Bulgular & Veri:Cyanarin-(1,3-di-O- caffeoylquinic acid) was determined the major phenolic compound of head part of artichokes.
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Sonuç & Katkı: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
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 (p0.01), 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
TOKUŞOĞLU, Ö. (2021). 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. Food Health and Technology Innovations, Cilt: 4 - Sayı: 9, 309–337. https://ajindex.com/articles/830971
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