Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC)

This study assessed the influence of blanching and frying heating rate/time on antioxidant capacity (poly)phenols cardoon stalks ( Cynara cardunculus L. var. altilis DC). Blanching (98 °C, 30 s) increased total native chlorogenic acids content (1.2-fold vs raw cardoon), with no significant changes in DPPH capacity, but a decrease ABTS (0.6-fold). Specifically, di-caffeoylquinic (CQAs) increase (1.6-fold) counterbalanced losses 5-CQA (0.8-fold). All conditions (t 85°C = 5, 12 or 10 min, t 15, 15 respectively) decreased (0.5–0.7-fold DPPH, 0.5–0.9-fold ABTS) cardoon, flavonoid amount (3.6–3.7-fold) that remained at low levels. The Short (15 min) Intense-heat Frying 5 favoured release acids, particularly 5-CQA, from food matrix. However, longer process (30 induced an almost complete degradation di-CQAs. Thus, it is desirable to limit duration. When were combined, higher thermal was observed, most suitable. highlights importance selecting optimal culinary for vegetables favour high bioactive compounds and, therefore, their potential healthy properties. • raised capacity. flavonoids remain low. 85 °C suitable one. A Long dicaffeoylquinic degradation. combination induces (poly)phenols.