Table 2.

Total Phenolic Content (TPC), vitamin C content (VC) and Antioxidant Capacity (AC) of artichoke bracts and stems, fresh and dried at different temperatures.

	Drying Temperature (°C)	TPC (mg GAE/g dm)	VC (mg VC/g dm)	AC (mg TROLOX/g dm)
Bracts	-	0.034 ± 0.003 a	0.46 ± 0.05 a	0.34 ± 0.03 a
	40	0.022 ± 0.003 b	0.13 ± 0.02 b	0.09 ± 0.01 b
	60	0.009 ± 0.003 c	0.06 ± 0.02 c	0.05 ± 0.01 c
	80	0.009 ± 0.002 c	0.03 ± 0.01 d	0.039 ± 0.005 d
	100	0.008 ± 0.002 c	0.04 ± 0.01 d	0.031 ± 0.003 d
	120	0.008 ± 0.002 c	0.07 ± 0.02 c	0.032 ± 0.006 d
Stems	-	0.48 ± 0.04 d	2.0 ± 0.1 d	0.37 ± 0.03 e
	40	0.04 ± 0.01 e	0.12 ± 0.05 e	0.08 ± 0.02 f
	60	0.04 ± 0.01 e	0.04 ± 0.02 f	0.07 ± 0.02 g
	80	0.03 ± 0.01 e	0.08 ± 0.03 df	0.06 ± 0.02 g
	100	0.07 ± 0.01 f	0.36 ± 0.06 g	0.21 ± 0.02 h
	120	0.09 ± 0.01 g	0.55 ± 0.06 h	0.23 ± 0.02 h

Different letters in the same column indicate significant differences according to an LSD test (p < 0.05).