Özlem TOKUŞOĞLU

8113

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

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

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
Keywords:

Artichoke, Phenolic acid, Anthocyanin, Antioxidant Heat treatment,

PDF

___

  • Adzet T, Camarasa J, Laguna JC. 1987. Hepatoprotective activity of polyphenolic compounds from Cynara scolymus against CCl4 toxicity in isolated rat hepatocytes. J Nat Prod. 50(4), 612-617.
  • Agarwal R, Mukhtar H. 1996. Cancer chemoprevention by polyphenols in green tea and artichoke. Adv Exp Med Biol. 401, 35-50. Review.
  • Alamanni M.C., Cossu M. 2003. Antioxidant Activity of the Extracts of the Edible Part of Artichoke (Cynara Scolymus L.) Var. Spinoso Sardo. Ital.J.Food Sci. n.2, vol.15, 187-195.
  • Anonim 2005. Facts,comparisons.Artichoke.http://www. efactsonline.com (acces.2005 Jul)
  • Anonim 2008. OceanmistFarm. http://www.oceanmist.com (accessed 2008 July).
  • Anonymous. 2012. Oceanmist Farm. http://www.ocean.mist.com
  • Brand-Williams W., Cuvelier M.E., Berset C. 1995. Use of free radical method to evaluate antioxidant activity, Lebensmittel–Wissenschaft und Technologie 28, 25–30.
  • Bundy R, Walker AF, Middleton RW, Wallis C, Simpson HC. 2008. Artichoke leaf extract (Cynara scolymus) reduces plasma cholesterol in otherwise healthy hypercholesterolemic adults: a randomized, double blind placebo controlled trial. Phytomedicine. 15(9), 668-675.
  • Bundy R, Walker AF, Middleton RW, Marakis G, Booth JC. 2004. Artichoke leaf extract reduces symptoms of irritable bowel syndrome and improves quality of life in otherwise healthy volunteers suffering from concomitant dyspepsia: a subset analysis. J Altern Complement Med. 10(4), 667-669.
  • Costabile A, Kolida S, Klinder A, Gietl E, Bäuerlein M, Frohberg C, Landschütze V, Gibson GR. 2010. A double-blind, placebo-controlled, cross-over study to establish the bifidogenic effect of a very-long-chain inulin extracted from globe artichoke (Cynara scolymus) in healthy human subjects. Br J Nutr. 104(7), 1007-1017.
  • Estia M., Cinquantaa L., Sinesiob F., Monetab E., Di Matteoc M. (2002). Physicochemical and sensory fruit characteristics of two sweet cherry cultivars after cool storage. Food Chemistry 76, 399–405.
  • Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V. 2008. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. J Agric Food Chem. 56(18), 8601-8.
  • Fratianni, F., Tucci, M., De Palma, M., Pepe, R., Nazzaro, F., 2007. Polyphenolic composition in different parts of some cultivars of globe artichoke (Cynara cardunculus L. var. scolymus (L.) Fiori). Food Chemistry 104, 1282–1286.
  • Gebhardt R., Fausel M. 1997. Antioxidant and hepatoprotective effects of artichoke extracts and constituents in cultured rat hepatocytes. Toxicol in Vitro. 11(5), 669-672.
  • Goncalves B., Silva A.P., Moutinho-Pereira J., Bacelar E., Rosa E., Meyer A.S. 2007. Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.) Food Chemistry 103, 976–984.
  • Häusler M., Ganzera M., Abel G., Popp M., Stuppner H. 2002. Determination of Caffeoylquinic Acids and Flavonoids in Cynara scolymus L. by High Performance Liquid Chromatography. Chromatographia. 56(7-8), 407-411 Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. 2009. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci. 74(3), 97-103.
  • Lattanzio, V., Cicco, N. and Linsalata, V. 2005. Antioxidant activities of artichoke phenolics. Acta Hort. 681:421-427.
  • Llorach R., Espin J.C., Tomas-Barberan, F.A., Ferreres F. 2002. Artichoke (Cynara scolymus L.) by products as a potential source of health-promoting antioxidant phenolics. J. Agric. Food Chem. 50(12), 3458-3464.
  • López-Molina D, Navarro-Martínez MD, Rojas Melgarejo F, Hiner AN, Chazarra S, Rodríguez-López JN. 2005. Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara scolymus L.). Phytochemistry. 66(12), 1476-1484.
  • Miccadei S, Di Venere D, Cardinali A, Romano F, Durazzo A, Foddai MS, Fraioli R, Mobarhan S, Maiani G.2008. Antioxidative and apoptotic properties of polyphenolic extracts from edible part of artichoke (Cynara scolymus L.) on cultured rat hepatocytes and on human hepatoma cells. Nutr Cancer. 60(2), 276-83.
  • Miglio, C.; Chiavaro, E.; Visconti, A.; Fogliano, V.; Pellegrini,N. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J. Agric. Food Chem. 2008, 56, 139–147.
  • Pellegrini N, Miglio C, Del Rio D, Salvatore S, Serafini M, Brighenti F. 2009. Effect of domestic cooking methods on the total antioxidant capacity of vegetables. Int J Food Sci Nutr. 60 Suppl 2, 12-22.
  • Prior, R.L.; Cao, G.; Martin, A.; Sofic, E.; McEwen, J.; O`Brien, C.; Lischner, N.; Ehlenfeldt, M.; Kalt, W.; Krewer, G.; Mainland, C.M. 1998. Antioxidant Capacity as Influensed by Total Phenolic and Anthocyanin Content, Maturity, and Variety of Vaccinium Species. J. Agric. Food Chem. 1998, 46, 2686-2693.
  • Romani A.,Pinelli P.,Cantini C.,Cimato A.,Heimler D. 2006. Characterization of Violetto di Toscana, a typical Italian variety of artichoke (Cynara scolymus L.). Food Chem 95, 221-225.
  • Rondanelli M, Giacosa A, Opizzi A, Faliva MA, Sala P, Perna S, Riva A, Morazzoni P, Bombardelli E. 2012. Beneficial effects of artichoke leaf extract supplementation on increasing HDL-cholesterol in subjects with primary mild hypercholesterolaemia: a double-blind, randomized, placebo-controlled trial Int J Food Sci Nutr. In Press .
  • Sahlin, E., Savage, G. P.; Lister, C. E. 2004. Investigation of the antioxidant properties of tomatoes after processing. J. Food Compos. Anal. 17, 635–647.
  • Sánchez-Rabaneda F., Jáuregui O., Lamuela-Raventós R.M., Bastida J., Viladomat F., Codina C. 2003. Identification of phenolic compounds in artichoke waste by high-performance liquid chromatography-tandem mass spectrometry. Journal of Chromatography A, 1008: 57-72.
  • Singleton, V.L., Rossi, J.A.Jr. 1965. Colou rimetry of total phenolics with phosphomolybdic-phosphotungustic acid reagents. Am. J. Enol. Viticult., 6;144-158.
  • Singleton, R. Orthofer and R.M. Lamuela-Raventos 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent, Methods Enzymology 299, 152–178.
  • Speroni E, Cervellati R, Govoni P, Guizzardi S, Renzulli C, Guerra MC. 2003. Efficacy of different Cynara scolymus preparations on liver complaints. J Ethnopharmacol. 86(2-3):203-211.
  • Schütz K., Persike M.,Carle R., Schieber A. 2006. Characterization and quantification of anthocyanins in selected artichoke (Cynara scolymus L.) cultivars by HPLC–DAD–ESI–MS. Analytical and Bioanalytical Chemistry. 384, 1511–1517.
  • Tokuşoğlu Ö. 2018. Food By-Product Based Functional Food Powders, (The Nutraceuticals: Basic Research/Clinical Application Series Book) CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. ISBN 9781482224375. 306 page.
  • Tokuşoğlu Ö., Başay S. 2009. The Researches on Determination of the Antioxidant Phenolic Compounds and Anthocyanins of Turkish Artichoke (Cynara scolymus L.) varieties (Sakız, Bayrampaşa): The Researches on Monitoring of Alterations by heat process effects. Celal Bayar University Research Fund Project withYalova Atatürk-Central-Horticultural Research Institute. Project No: 2005060
  • Tokuşoğlu Ö., Başay S. 2008. The major functional phenolic constituents (cyanarin, chlorogenic acid, caffeic acid) in artichoke bracts and leaves. 6th Euro Fed Lipid Congress: Oils, Fats and Lipids in the 3rd Millennium: Challenges, Achievements and Perspectives,Book of Abstracts p.518, 7-10 September 2008,Athens, GREECE, 2008
  • Turkmen, N., Sari, F. and Velioglu, S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93: 713-718.
  • Zhang, D.; Hamauzu, Y. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem. 2004, 88, 503–509.
Food Health and Technology Innovations-Cover
  • ISSN: 2667-5803
  • Başlangıç: 2018
  • Yayıncı: Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi
Arşiv
Sayıdaki Diğer Makaleler

EDITORIAL NOTE

Özlem TOKUŞOĞLU

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

Özlem TOKUŞOĞLU

Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana

İlkay GÖK, Gamze VATANDOST

Promotion of Health via Nitrate Containing Foods

Didar ÜÇÜNCÜOĞLU, Mahmut YILMAZ

Drug Protocols on Prostate Cancer Clinic Studies

Mehmet Oğuz ŞAHİN

The Effects of Green Table Olive Processing Methods on Polyphenol Content of Some Turkish Table Olive Varieties

Şahnur IRMAK, Hülya IRMAK