The effect of cooking on the chemical Composition of Artich | 16399
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African Journal of Food Science and Technology

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The effect of cooking on the chemical Composition of Artichoke (Cynara scolymus L.)


El Sohaimy S. A.

Artichoke is considered a healthy food due to its nutritional and chemical composition. Artichoke contains proteins, minerals, low amount of lipids, dietary fibers and high proportion of phenolic compounds. The aim of this study is to investigate the effect of cooking on the chemical composition and antioxidant activity of artichoke. The cooking process has a positive effect on the moisture (1.3 fold), total protein content (1.1 fold), total phenolic content (1.7 fold) and antioxidant activity (1.5 fold). On the other hand the cooking process has a negative effect on the ash and minerals (1.04 fold), crude fiber (1.07 fold), total carbohydrate (1.06 fold), total lipids (1.5 fold) and vitamins content. We can conclude that the use of fresh or light cooked artichoke preferred than cooked artichoke to avoid losing of its nutritional value during cooking process.

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