Determination of bioactive components of artichoke genotypes and investigation

In the present thesis; basically; it was aimed to determine the total phenolic content, DPPH and CUPRAC antioxidant activities and bioactive components of all parts of "Bayrampaşa" and "Sakiz" artichoke genotypes, which are extensively grown in Turkey. In this context, in the first part of the thesis, the optimum extraction method and extraction parameters were determined in order to obtain high bioactive components from artichoke residues, which is the inedible part of the plant. In the second part of the thesis, in order to consume artichoke heart in a beneficial way for health, the most beneficial cooking method was determined and the effect of each cooking method on bioactive components was examined. In the thesis, the total phenolic compounds, DPPH and CUPRAC antioxidant activities and the most important bioactive components of artichoke such as chlorogenic acid, cynarin, luteolin 7-glycoside, luteolin, rhoifolin and syringin were determined in all parts of the artichoke. The extraction process of the antioxidant and bioactive components in the inedible parts of the artichoke was optimized by the response surface method using microwave assisted extraction as a new technology. In addition, experimental studies were supported by kinetic models. The heart of artichoke, which is the edible part, was cooked in accordance with Turkish cuisine using oven cooking, boiling and microwave cooking methods. A suitable cooking method was determined in order to obtain the highest level of bioactive components. As a result of the experimental studies, for the inedible parts of artichoke, two important bioactive components, cynarin and chlorogenic acid, were found at the highest value in the leaf part of Bayrampaşa genotype and stem part of the Sakiz genotype. In addition, the most suitable cooking method for the heart, which is the edible part of the artichoke, was determined to be microwave cooking for the Bayrampaşa genotype and baking for the Sakiz genotype.