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 insert ignore into journalissuearticles values(Turkish var.Sakız, var.Bayrampaşa);, proximate composition, antioxidative major phenolic acids cyanarin-insert ignore into journalissuearticles values(1,3-dicaffeoylquinic acid);, chlorogenic acid-insert ignore into journalissuearticles values(5-O-caffeoylquinic acid);, caffeic acid, anthocyanidins insert ignore into journalissuearticles values(cyanidin, peonidin);, total phenolic acids-TPA, total flavonoids- TFlav, total phenolics-TP, total antocyanins were detemined insert ignore into journalissuearticles values(p0.01);, the alterations on above-mentioned bioactive constituents through heat treatment effect insert ignore into journalissuearticles values(boiling, steaming, frying); were put forwarded. Cyanarin-insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(B); > steaming insert ignore into journalissuearticles values(S); > frying insert ignore into journalissuearticles values(F); towards whereas 1.36; 1.28; 2.59 fold decreasing in TFlav with B,S,F processing, respectively insert ignore into journalissuearticles values(p<0.01);.