Sayer Ji
Founder of GreenMedInfo.com

Subscribe to our informative Newsletter & get Nature's Evidence-Based Pharmacy

Our newsletter serves 500,000 with essential news, research & healthy tips, daily.

Download Now

500+ pages of Natural Medicine Alternatives and Information.

Abstract Title:

Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.

Abstract Source:

Biochem Pharmacol. 2006 Apr 14;71(8):1146-54. Epub 2006 Feb 2. PMID: 18759447

Abstract Author(s):

Rosalia Ferracane, Nicoletta Pellegrini, Attilio Visconti, Giulia Graziani, Emma Chiavaro, Cristiana Miglio, Vincenzo Fogliano

Article Affiliation:

Department of Food Science, University of Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy.

Abstract:

In this study, the effects of three common cooking practices (i.e., boiling, steaming, and frying) on the artichoke phenolic compounds pattern were evaluated by LC-MS/MS analysis. The variation of carotenoids, antioxidant capacity, and artichoke physical properties after cooking was also investigated. The major phenolic compounds present in the raw sample were 5- O-caffeoylquinic and 1,5-di- O-caffeoylquinic acids; after cooking treatments, an increase of the overall caffeoylquinic acids concentration due to the formation of different dicaffeoylquinic acid isomers was observed. Steamed and fried samples showed similar patterns of dicaffeoylquinic concentrations, which were higher with respect to the boiled samples. On the other hand, all cooking practices, particularly frying, decreased flavonoid concentration. The antioxidant capacity of cooked artichokes, measured by three different assays, enormously increased after cooking, particularly after steaming (up to 15-fold) and boiling (up to 8-fold). The observed cooking effect on the artichoke antioxidant profile is probably due to matrix softening and increased extractability of compounds, but the increase of antioxidant capacity is much higher than the increase of antioxidant concentration. These results suggest that some common cooking treatments can be used to enhance the nutritional value of vegetables, increasing bioaccessibility of health-promoting constituents.

Study Type : In Vitro Study

Print Options


Sayer Ji
Founder of GreenMedInfo.com

Subscribe to our informative Newsletter & get Nature's Evidence-Based Pharmacy

Our newsletter serves 500,000 with essential news, research & healthy tips, daily.

Download Now

500+ pages of Natural Medicine Alternatives and Information.

This website is for information purposes only. By providing the information contained herein we are not diagnosing, treating, curing, mitigating, or preventing any type of disease or medical condition. Before beginning any type of natural, integrative or conventional treatment regimen, it is advisable to seek the advice of a licensed healthcare professional.

© Copyright 2008-2019 GreenMedInfo.com, Journal Articles copyright of original owners, MeSH copyright NLM.