Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked

Artichoke is a traditionally consumed vegetable in many countries. In the past decade, the immature (baby) variety has been successfully introduced in the international food markets. The aim of this study is to compare the chemical composition and antioxidant properties of mature and baby artichokes, in raw state and after cooking. For this purpose, the proximate chemical analysis was estimated, and aqueous and hydroalcoholic extracts were obtained to determine the contents of total polyphenols, caffeic acid, chlorogenic acid, and cynarin. Proximate analysis revealed that cooking increased proteins and lipids in baby artichokes (p < 0.05). The total phenolics content was similar in mature and baby artichokes and increased after cooking (p < 0.05). Cooked baby artichokes exhibited the highest total phenolics, caffeic acid, chlorogenic acid, and cynarin contents, as well as free radical scavenging capacity, measured as DPPH. Our results show that baby artichokes exhibit higher scavenging capacity than mature artichokes, and thus they constitute a particularly interesting source of putative antioxidant polyphenols, a quality that is improved by the application of thermal treatment.