Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichoke
Keywords: 
Artichokes
Cynara
Polyphenols
Culinary techniques
Antioxidant
Phenolic acids
LC-MS/MS
Issue Date: 
2021
Publisher: 
Elsevier
ISSN: 
1878-450X
Note: 
This is an open access article under the CC BY-NC-ND license
Citation: 
Dominguez-Fernandez, M. (Maite); Irigoyen, A. (Angel); Vargas, A. (Angelina); et al. "Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichoke". International Journal of Gastronomy and Food Science. (25), 2021, 100389
Abstract
Artichokes are an important source of (poly)phenolic compounds, mainly caffeoylquinic acids, which consumption has been associated with health benefits. However, heat treatments have shown to affect the amounts of these bioactive food compounds. In the present study the influence of culinary techniques (boiling, griddling, and frying) on the total (poly)phenolic content of artichokes (Cynara Scolymus cv. Blanca de Tudela) was evaluated by LC-MS/MS. Additionally, the antioxidant capacity of cooked artichokes was evaluated by spectrophotometric methods. A total of 31 (poly)phenols were identified and quantified, being caffeoylquinic acids the most abundant compounds in raw artichokes accounting for more than 95% of total (poly)phenolic compounds. With the different culinary techniques, these compounds suffered degradation but also redistribution, probably due to isomerization and hydrolysis reactions. Frying and griddling showed the lowest content of (poly)phenolic compounds and antioxidant capacity suggesting thermal degradation. Boiling also provoked losses, which were mainly due to leaching of phenolic compounds into the water. However, it was the heat treatment that best preserved (poly)phenolic compounds in artichokes.

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