The effect of different cooking methods and simulated in vitro digestion on the bioaccessibility of phenolic content and antioxidants in Turkish artichokes

Abstract This study investigated the impact of various cooking methods on total phenolic content (TPC), phenolic compounds, and antioxidant activities of two significant Turkish artichoke genotypes, Bayrampaşa and Sakiz, following simulated in vitro digestion. For both the Bayrampaşa and Sakız genotypes, TPC consistently reached its highest levels in the intestinal phase across all cooking methods, while conversely exhibiting the lowest levels in the gastric phase. Chlorogenic acid, cynarin, cynaroside, rhoifolin, luteolin, and syringin, which are the most important phenolic compounds in all artichoke genotypes, were quantitatively determined during the simulated in vitro digestion processes following different cooking methods. The bioaccessibility of chlorogenic acid in both gastric and intestinal phases, following microwaving, boiling, and baking, was determined to range between 5% and 23%. In contrast, cynarin bioaccessibility in the intestinal phase demonstrated a notable increase after microwave cooking, reaching 419% for the Sakız genotype and 139% for the Bayrampaşa genotype. This study presents a comparative analysis of the bioaccessibility of TPC, phenolic compounds, and antioxidant activities in Sakız and Bayrampaşa artichoke genotypes during in vitro digestion following different cooking methods. The findings highlight the significant antioxidant potential of both genotypes, indicating their promising role as sources of bioactive compounds for functional food applications.