Polyphenols of Artichoke Fractions and Their In-Vitro Digestion

This study was aimed to determine total polyphenols (TP), flavonoids (TF), chlorogenic acid (CA), antioxidant capacity (AC) and in-vitro bioaccessibility of (as gastric intestinal stages) the extracts from artichoke fractions (head, bract stalk) using different solvents (80% ethanol, 80% methanol water). The results showed that fraction solvent used significantly affected all parameters measured (P<0.05). TP TF contents samples varied in range 1.74-5.52 mg gallic equivalents per gram dry matter (mg GAE g-1 DM) 1.30-7.34 rutin RE DM), respectively. AC 433.73 1243.21 mmol ascorbic 100g (mmol AAE 100g-1 DM).TP depending on after digestion. They were found be lower than their initial (before digestion) values. Bioaccessibility 17.36-64.37%. CA detected except water head (AH) stalk (AS). These suggest (AB) AS which are byproducts might represent a potential source natural antioxidants as well AH.