Table 1.
Polyphenol composition of the artichoke head extract before and after lyophilization, performed by HPLC-DAD analysis.
| Phenolic Compounds | Artichoke Extract | |
|---|---|---|
| Fresh (mg/100 g FW) | Lyophilized (mg/100 g powder) | |
| 1-O-caffeoylquinic acid | 3.4 ± 0.3 | 0.8 ± 0.1 |
| 3-O-caffeoylquinic acid | 2.1 ± 0.2 | 0.5 ± 0.1 |
| Chlorogenic acid | 236.2± 18.2 | 57.3 ± 1.4 |
| 1,4-O-dicaffeoylquinic acid | 5.0 ±0.4 | 1.3 ± 0.1 |
| 4,5-O-dicaffeoylquinic acid | 8.2 ± 0.7 | 2.0 ± 0.1 |
| 3,5-O-dicaffeoylquinic acid | 160.1 ± 13.1 | 39.8 ± 1.0 |
| 1,5-O-dicaffeoylquinic acid | 201.3 ± 17.9 | 50.1 ± 1.2 |
| 3,4-O-dicaffeoylquinic acid | 21.7 ± 1.9 | 5.4 ± 0.1 |
| Apigenin-7-O-glucoside | 19.9 ± 1.8 | 4.8 ± 0.4 |
| Total phenolics | 657.8 ± 56.3 | 162.0 ± 3.9 |
Data are expressed as mean ± SD of three independent experiments; FW = fresh weight.